Roto-Broil Rotisserie Experts?

[rp2813]

Hey guys,

I recently picked up a never-used Roto-Broil rotisserie oven of late 50's vintage. I already have an older model and while there are obvious differences in appearance and controls, one thing is different that I wasn't expecting.

On the new one, the heat is controlled by a knob with infinite settings, and appears to have a thermostatic function. The element will cycle off briefly once the temperature has been reached, then re-light. On my old one, the temperature is controlled by push buttons for High, Medium, and Low. The element remains lit constantly, just to a lesser degree depending on the temperature option selected.

I'm curious about whether the roasting experience would differ with the thermostatic control that cycles the element on and off, rather than providing a consistent level of heat from it.

Can anyone advise on when Roto-Broil changed over to thermostatic control, and if this change had any impact on performance?

I've attached a shot of the machine in question.

Thanks,

Ralph

 

[tomturbomatic]

Conratulations!

I'm no expert, but I will hazard a guess.

Do both of them have sealed rod elements as opposed to open coils on the older one? Whether the older one has sealed rod elements or open coils, it would need two separate elements, one at about 900-950 watts and one at maybe 500 watts to give three heats. It would use both on High, the 900 alone for med and the 500 for low. Before infinite heat switches became common and affordable, that was probably the way to do it on 120 volt operation.

With the infinite switch, they can use one element and pulse or cycle it to give different intensities of heat with a cheaper setup with less wire needed to supply the single switch and element. Given that the broiler has virtually no insulation, the cycling is going to be fast on the higher end of the heat settings so you probably won't notice much difference except maybe more even heat distribution because of the all over heating pattern of the single unit. I'm giessing you would use a constant-on High setting for broiling beef and the lower settings for more delicate things like poultry. With the infinite switch, you should be able to get lower Low settings like for holding something warm, maybe.

If the element construction differs, please reply with what's there and I will try again.

 

[rp2813]

Thanks Tom

Both of them have the open coil elements. I'll have to check the older one to see if there are separate coils for higher and lower temps as you described. If memory serves me, I think that's correct. Indeed, the new one has just two terminals for a single coil to connect to, and also as you suspected, on the Medium setting it doesn't cycle off for very long.

The recipe book that came with the older model advises that for a whole chicken, to roast in three time segments, starting out with Medium, bumping up to High, then back to Medium until done.

I think roasting a whole chicken will be the way the new one will be tested. It's going to a friend who liked the way mine did a chicken and wanted a Roto-Broil for himself.

 

[toggleswitch]

My Rob Popeil brand rotisserie /broiler has a constantly "ON" heat and makes the absolute BEST rotisseried / broasted / broiled / roasted chicken.

I also had the opportunity, lately, to cook in a 1950 old-fashioned gas stove (with the broiler in a drawer below the oven cavity). The oven thermostat was the modulating variety with a flame size that varied and a minimum-bypass-flame when the thermostat was satisfied. With a constant flame (and the thermostat set at 350*F (175*C)) the chicken was out-of-this world with a crunchy skin and a juicy, meaty interior.

There is a great deal to be said for constant heat cookers!

 

[rp2813]

I found an article about the Roto-Broil in particular. Besides advising that a prominent food critic rated the Roto-Broil as the best home rotisserie for chicken, it also stated that the later models with the shorter glass door that leaves a gap at the top allowed the chicken to crisp up better.

Here is the link: (although it isn't looking right when I preview or post)[this post was last edited: 9/7/2010-19:14]

http:// www.foodiememoirs.com/index.php/comfort-food/26-thank-you-jeffery-steingarten-for-this-meal-i-am-about-to-eat

 

[maytagbear]

The Roto-Broil article starts on page

12, but there's a lot of good reading about good food before then.

Thank you, Ralph, for poking around on the internets.

Lawrence/Maytagbear

 

[launderess]

When Broiling Via Oven

Or similar appliance years ago, many housewives were advised or simply did it on their own; left the broiler door slightly ajar.

Today most every modern range or oven with a broiler advises via the owner's manual that the above is no longer necessary.

 

[maytagbear]

Well, with an electric,

it was so that the thermostat would get a constant flow of cooler room temperature air and thus remain energised.

Lawrence/Maytagbear

 

[rp2813]

Yes, the Jenn-Air dual fuel range we bought in 1990 still had a stop for the oven door to use when broiling. The Electrolux Icon dual fuel range we bought a couple of years ago also has one.

I broil so little and usually for such a brief period that it has never made a difference if I keep the door propped open slightly or not.

I guess we'll have to do a comparison between my older Roto-Broil with full glass door, and the newer one with the gap at the top, and see if there's much of a difference.