epixstar128
New member
Picked this beauty up from good will today for ten bucks. Every thing works but the timer still comes on but does not click down.
kenmore rotisserie
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epixstar128
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2
epixstar128
New member
As any one ever used one of these? Trying to figure out what temp to cook at
classiccaprice
Well-known member
I have a Black Angus version. It makes great chicken. Sadly I can't help with temperatures as mine only has low, medium, and high. I'm missing the pan for mine. Great find!
epixstar128
New member
Thats all mine has too low med hi
For a whole chicken (5 lb. max although I've done one closer to 6) here is how my Roto-Broil says to do it:
30 min on MEDIUM
30 min on HIGH
20 min on MEDIUM (more or less depending on doneness)
Here's how it looks (most recently I switched things around and did 1 hour on MEDIUM and the final segment on HIGH --pictured below is not that bird though):
30 min on MEDIUM
30 min on HIGH
20 min on MEDIUM (more or less depending on doneness)
Here's how it looks (most recently I switched things around and did 1 hour on MEDIUM and the final segment on HIGH --pictured below is not that bird though):
epixstar128
New member
Im guessing all these rotisserie had the same maker. Who is it
whirlcool
Well-known member
A small prime rib would also do fine on a rotisserie. Also Cornish hens are good too.
$10???
That was a steal! Congratulations on your great find!
That was a steal! Congratulations on your great find!
classiccaprice
Well-known member
I have the manual for mine, but I can't post it all in one post as my browser keeps crashing. Hope this helps.
classiccaprice
Well-known member
Part 2
Basting
I've never bought into the recommendation to baste the bird or roast during the cooking process. On a rotisserie, everything is pretty much self-basting.
I once had some garlic & oil mixture left over from prepping a chicken so I did baste it a single time about midway through cooking, and all I got was a lot of spattering during the period the temp was set to "HIGH" and more clean-up to do afterward.
Every chicken I've ever done on my Roto-Broil comes out moist and juicy, including the breast, without any basting.
Most recently, I peeled a couple of potatoes and sliced them into long thin wedges, tossed them with some olive oil, salt, pepper and herbs, then distributed them on the bottom tray to roast along with the chicken. They were perfectly done.
I've never bought into the recommendation to baste the bird or roast during the cooking process. On a rotisserie, everything is pretty much self-basting.
I once had some garlic & oil mixture left over from prepping a chicken so I did baste it a single time about midway through cooking, and all I got was a lot of spattering during the period the temp was set to "HIGH" and more clean-up to do afterward.
Every chicken I've ever done on my Roto-Broil comes out moist and juicy, including the breast, without any basting.
Most recently, I peeled a couple of potatoes and sliced them into long thin wedges, tossed them with some olive oil, salt, pepper and herbs, then distributed them on the bottom tray to roast along with the chicken. They were perfectly done.
perc-o-prince
Well-known member
IMHO, for the most part,
when basting a bird, you're spreading juices, fat, etc on the largely impermeable skin, so doing it to moisten the meat seems useless. Plus, every time you open the oven it takes time to recover temp.
In a rotisserie, I would think that any juices under the skin are being distributed as the bird spins.
The bird in that pic looks delish, by the way, and I think you'd be hard pressed to get all the skin browned like that in a regular oven!
Chuck
when basting a bird, you're spreading juices, fat, etc on the largely impermeable skin, so doing it to moisten the meat seems useless. Plus, every time you open the oven it takes time to recover temp.
In a rotisserie, I would think that any juices under the skin are being distributed as the bird spins.
The bird in that pic looks delish, by the way, and I think you'd be hard pressed to get all the skin browned like that in a regular oven!
Chuck
