Question About My GE Rotisserie Broiler

[rp2813]

Here's a picture of my GE Rotisserie Broiler.  When I got it a few years ago, it didn't come with the owner's manual.  I have my old Mr. & Mrs Roto-Broil Cook Book and its recipes are easily adapted to the GE, but what I'd like to know is the weight limit for rotisserie items.

 

A few nights ago I trussed up a 6-pound chicken and the GE's motor handled it with ease, plus there was still generous clearance so I'm wondering if I can maybe get a capon on there.

 

There's currently an owner's manual on ebay for an older model rotisserie oven that probably has the same motor specs (also pictured), but not much other information in that manual would apply to my machine (I sure can't bake pies in mine) so I don't think it's worth the price.  Manuals for my model seem to be rare items.

 

Anyone with information on the weight limit, please advise. 

 

[sudsmaster]

Well, I wouldn't push it. But with my propane rotisserie grill, balance seems to be important as well as overall weight. It can handle (according to the manual) turkeys up to 14 lbs. But it they are not well balanced, then you can hear the motor straining. Once a year or two the engagement for the spit gets loose, and the bird just freewheels (meaning it doesn't turn). I just have to take it apart slightly and press it back on.

So I'd listen for signs of the motor straining and back off from that. I'm sort of guessing that a consumer item like yours didn't have capons in mind when it was designed. But who knows?

Were you planning on neutering and force feeding the rooster yourself?

 

[rp2813]

Rich, my sister has four laying hens and all I can say is, their coop stinks.  To high heaven.  So no, I'll just buy the capon ready to truss up.  I'm thinking a Mexican supermarket might have them.  If not, I'll look into ordering one. 

 

I was surprised by how well-balanced I got the recent 6-pounder on the spit on just the second try.  All too often, that's the most time consuming part of the prep process.  There was only slight motor strain.  And the GE spins faster than the Roto-Broil, more like a professional rig, which probably helps.

 

I would regularly put a 5-pound bird on the smaller Roto-Broil even though their recipe book calls for a 4-pounder, and it managed without any trouble, but in that cavity just a 5-pound bird would scrape the drip tray until it had cooked some and shrunk a little.   If the GE's motor can handle it, I think a 7-pounder would spin free and clear.

 

I like my GE way too much to burn out the motor or strip the gears.  A replacement would be next to impossible to find, so I don't want to overwork it.  If  nobody comes forward who can cite the recommended weight from the owner's manual, then if I can find a 6-pound capon, that will be fine.

 

 

 

[sudsmaster]

From what I've read, capons can weigh up to 12 lbs. If you are willing to settle for a 6 lb capon, why bother? Is the taste of the meat better than that of a 6 lb hen?

Just because a bigger bird can fit doesn't necessarily mean it's OK.

Can you detect a wattage or HP rating on both motors? Also, since the gearing on the GE results in a faster spin, perhaps it has less torque geared to the bird and therefore more caution might be advised as far as loading is concerned.

To answer my own question, a good capon is more tender and flavorful than a hen. However I wonder if a 6 lb capon has had the time to develop more flavor than a hen.

http://www.dartagnan.com/capon-whole/product/FCAPO002-1.html

 

[rp2813]

Rich, that's all stuff that I need to research about capons, as well as the price point.  I think from a grocery store, a rotisserie sized capon (if such a bird is sold) would cost a fraction of the $100 from that specialty retailer in your link.  If they're that expensive, I'll pass.

 

Capons and roosters have sweeter meat that I learned about from my dad.  When he was a kid, my grandmother never failed to be amazed that he could tell when she used a rooster in her pasta sauce instead of a hen.  I've noticed that same difference on the rare occasions when a capon came through the kitchen in my younger days.

 

I'd have to take the the rotisserie apart and maybe even cut some wires in order to get at the motor for its specs.   It's not a repair-friendly design, as I learned the first and only time I had it apart. Again, the owner's guide would come in handy for that information.

 

[sudsmaster]

Ralph,

I ran across some Google hits that Albertson's and Safeway have had capons, frozen, at times. I think it's a seasonal thing, where a capon is preferred over turkey for Christmas. But of course frozen birds keep for a while and there might still be some at your local supermarket (Ralph's???). Other places to check might be Trader Joe's, or your local Italian butcher shop (if San Jose has such). I'd also try a Mexican grocery. Not sure if capons are an Asian thing.

There are also opinions about how the rooster is, er, um, neutered. Surgical seems to be the preferred method. Hormonal (injections of estrogens) appear to not be as effective. Then in France and elsewhere capons can be force fed grains to make them even fatter and juicier. I hope capons in America are not subjected to that barbaric practice.

Not sure about the pricing. The next time I'm at a Lucky's or Safeway or Trader Joe's I'll check for frozen capon. It sounds like something that would do quite well in the covered BBQ/rotisserie on my covered patio.

You might also consider a New Wave style of infrared cooker for a larger bird. No, it doesn't rotate, but the infrared method seems to give a good and even result, especially if the bird is manually turned halfway through. I had a New Wave from Costco but returned it, preferring the import version I picked up at a local Asian market some years ago. It's smaller but seems to give a better result. Of course, I've only done whole chickens in it.

Then there is Baby George, and electric rotisserie oven from the George Foreman franchise. Got one of those, too, about 12 years ago. I forget what size bird it can handle, but it works well enough (especially after I fixed the loose wiring inside that was causing the case to become energized!). Another one that I used for a year or two and then relegated to storage. I only tried whole chickens in it, and it didn't seem to be a problem. Cleaning it was kind of a bother, as I recall, though. But it was a true rotisserie. Come to think of it, I might go retrieve it this weekend to give it another fling with a fresh fryer.

Just checked on it. Still works. It has a timer but no thermostat, which I think is a shame. But as I recall it did well enough with chicken. Maybe I need to get a fryer and re-acquaint myself with Baby G.

 

[toploader55]

" so I'm wondering if I can maybe get a capon in there."

Hearing Capon always reminds me of an old Johnny Carson monologue...

Boy, is it cold outside... Audience..."HOW COLD IS IT ???"

I just saw a chicken crossing the road with a capon

 

[rp2813]

Rim shot!

 

[sudsmaster]

Capon jokes

LOL, don't have any.

I have to thank Ralph however for this thread, because it prompted me to get the Baby George out of storage. Naturally the manual wasn't with it. The one I could find on the internet is pretty good, but it appears to be for an updated model. The one I have is a GR59, the manual is for a GR59a. The only difference appears to be the accessories: the spit assembly that came with my model has just two long spikes which insert into two bosses on the opposite side. The GR59a has a central spit post and then four short spikes that don't intersect. I figure the GR59a design is an update, perhaps because the version I have isn't quite as solid as the updated version probably is. It still works OK, though. The other difference is that the metal basket for the GR59 version just has two loops that are intended to go around the long spikes on the spit assembly. I've never used it so can't comment on how well that works. The updated version is stand-alone, and has its own gear to work without the spit assembly. That also is probably a more solid setup.

Other than that, everything else looks the same. I'm assuming the motors are the same, as well as the heating element, which on my version is stated at 800 watts. Not a lot, but I think a slow roasting is better than a quick one.

Currently I have a 5.5 lb chicken rotating in the Baby George. I didn't bother to marinate it overnight (although perhaps I will in future) and just did a dry herb rub with a light brushing of olive oil over that. The instructions say to roast for 1.5 to 2 hours for that size bird. So I'll check it at about 1.5 hrs, take a temp test, and then proceed.

And eventually I'll probably find the original owner's manual for the GR59, LOL. I rarely toss such things out, but my filing system leaves a lot to be desired...

And now, back to Ralph's GE rotisserie...

 

[rp2813]

Rich, I do basically the same thing.  Whatever herb/seasoning rub you feel like (tarragon highly recommended), then brush with olive oil that has been mixed with crushed garlic.  

 

The 6-pound bird was perfectly done after 1.5 hours in the GE. 

 

[sudsmaster]

Ralph,

Yes, I checked the temp at about 1h 15m, and while it may have been OK I decided to let it go the full 1.5 hr. Sure enough, it was done perfectly by then. Tender, juicy, etc. I made some gravy out of the drippings.

Clean up of the Baby G wasn't as difficult as I may have thought. Pretty simple, actually. The removable parts (drip pan, mirror reflector, and spit assembly) are all going in the Bosch dishwasher. The rest of the unit only needed a soapy sponge bath.

I double checked the wattage and it's 950, not 800. Same as the updated model.

The manual lists five lbs as the max, but the 5.5 lb bird didn't give it any problems. I don't think I'd try a capon or 6 lb plus bird, it would just be too tight a squeeze. I always have the propane rotisserie BBQ on the outer patio for bigger birds. The Baby G is perfectly sized for your average fryer hen.

The spit assembly on this unit probably generated enough customer complaints to warrant a redesign. It's just not that solid. Kind of moves around when rotating, because the only thing holding it in place is a slip fit into one end piece, and the sides of the cabinet roller track it sets in. Nothing fell off and the results were good, but I can see how the updated one would be an improvement. Next time I might try looping some stainless wire between the two ends to keep them tighter.

I can't remember if any skewers came with the unit. They are pictured in the manual, and there are spots on the spit assembly end pieces where they would hook in. They are probably lanquishing in the back of one of the kitchen drawers - if I didn't get tired of them and toss them. Not that I'm planning to do any shish-kabob any time soon.

PS-I notice a difference between your GE and the one in the manual you got. Yours has one dial, the other one, two. Is one of the dials on the one in the manual a thermostat dial? Or is it just a broil/rotisserie/? selector?

 

[rp2813]

I didn't get that older owner's manual because it was for a rotisserie oven model as opposed to a rotisserie broiler like I have.  The extra dial is for the oven thermostat.  I pulled up an old thread and saw that the oven maintains set temperature quite well.

 

I feel fairly certain that the weight guidelines in the older manual would apply to my later model, but other specs along with use and care information probably wouldn't.  I'd rather hold out for the correct manual.

 

[sudsmaster]

Well, good luck on finding the correct manual.

I have searched high and low for the manual for my version of the Baby George. It still might be here somewhere, I just have to sort through a lot of stuff.

Meanwhile I decided to get the updated model (GR59a). Picked one up, lightly used, from eBay for $45 including shipping. No manual, but I already have that printed out in booklet form from a pdf I found on internet. I'll probably wind up using the accessories from the 59a, and keep one or the other cabinet/motor/heater assembly as a backup. Although it might be fun to have two of them spinning hens on the countertop at the same time, LOL.

PS-A chicken coop doesn't HAVE to smell bad. The poop is great material for compost or as a dormant soil amendment. But I imagine keeping things smelling not so bad would involve daily shoveling/sweeping/shop vacuuming. Eventually I'll get some layers for the back yard and use their droppings in the compost bins. Meanwhile I'm content to use eggs laid directly into cartons at the market ;-).