Spotted during a call... A Roto Broil 400

[rp2813]

Bak-A-Tray

Here's a shot of the Bak-A-Tray instructions from literature for a Capri model that I found at an estate sale. 

 

The tray came with its own sub-accessory, a combination skillet/deep fryer that sat directly on top of the tray.

 

In case the fine print isn't clear enough, a "spit closure" insert is provided for use when baking.  The copy states that on the Capri model, the tray will plug into a mystery receptacle when pushed to the rear of the cavity.  Even in the Mr. & Mrs. Roto-Broil Cookbook the copy is the same and there is no mention of how the Bak-A-Tray gets connected to power on the Custom and Riviera models.  Perhaps the tray came with a cord that ran from the timed outlet to the mystery spot on the back wall of the cavity.

 

I can't imagine doing any serious baking with this attachment. 

 

One thing is clear:  Roto-Broil's marketing concept that its counter-top appliance could compete with a full sized range was entirely delusional. 

 

 

[alr2903]

Thank You! for posting Drew.  Spiegel had something similar to this rotisserie in their catalog years ago.  I never had one.  As a crazy appliance kid, I wondered about the "disturbing"  slot in the side (heat loss).   Rp2813, that's a beautiful rotisserie chicken!  Is cleanup easy or a chore?  alr

 

[rp2813]

Clean up

I line the "tree tray" with foil (see picture above) so that item doesn't even need to be washed.  I wipe the interior down with a sudsy sponge and that's usually enough to remove spatters, then go over it again with the sponge just dampened with plain water.  The tricky area is the open nichrome wire heating coils.  You can't really do much up there.

 

The front glass is removable, and that gets hand washed.  I've run it through various dishwashers we've owned, but none have been able to get the grease spatters entirely removed.  

 

The spit isn't a big deal to wash by hand.  I put the skewers in the dishwasher if I'm going to run it that same night.

The recipe book says to use a 3.5 - 4 pound bird.  I always buy a minimum 5-pound bird.  They shrink when they cook, and there's no sign of stress on the motor or mechanism.  It even handled one that was pushing six pounds, but I try to stay within the 5 to 5.5 pound range. 

 

The gears are a little sloppy, so getting the bird properly trussed and well-balanced on the spit is the key to evenly cooked skin, otherwise you'll get some less done areas where rotation falls forward, and blackened areas where rotation falls behind and the spit momentarily stops as the gears catch up.  Balancing the bird on the spit can often take several tries.  I twirl the spit by hand to get a feel for which side is heavier than the other, and reposition skewers accordingly.  It's trial and error but worth spending the time.   Perfect balance isn't likely, but as the bird cooks it becomes lighter, and the rotation becomes smoother.

 

For me, the finished product is well worth the trouble.  I'm not a fan of white meat.  It's usually way too dry.  That's not the case when it's done in the Roto-Broil.  The breast is tender and juicy, the way it's supposed to be, and I'm fine with letting Dave have the dark meat.

 

 

[1952crestwood]

I have a Roto-Broil that appears to be complete....

with the exception of the detachable tray handle. Mine is packed up out in the garage so I don't have pics of it but it looks most like the one that rp2813 posted. I don't think mine was used but once or twice from the looks of the inside. I don't have the Bake-A-Tray. If anyone has or runs across an extra one of the detachable handles, please let me know. I figure I will just use a pair of tongs if I never find one, but it would be nice to complete the set as it were.

 

[vacosaurus]

What would be betterthis or Popiels (Set it and forget it) ?

To me it looks like the Popiel Rottiserie Would be a lot better.Anybody out there have them both to compare ? Bill,

 

[paulg]

Rotisserie comparisons

I think rotisserie comparisons is a fun topic. I would like to add a comment to that regard.
Along the way, I also ended up with the Sunbeam Carousel Rotisserie. It was new-in-box. This is the rotisserie that looks like a missile and the fowl turns vertically rather than horizontally. The Sunbeam was similar in operation to a GYRO grill.
To be quite frank, I found the Sunbeam's results underwhelming. The bird was always dry.
With the Sunbeam the juices all ran out of the bird due to gravity. The juices would drip down but had no way to get back up. On the horizontal axis rotisseries like the GE, Roto-Broil etc, the juices have more opportunity to stay with the bird since it tended to self-baste with every turn.
Sunbeam purists may disagree and I would be interested to see how they make that unit perform well. After using the GE rotisserie though, the results were clear and the Sunbeam went to ... the recycler.
I suspect Popeil's unit worked well. Would like to hear comments as I have no experience with that machine.
Cleanability on the GE is a cinch. There is surprisingly little splatter. The cavity is metal with a mirror-like finish. What little splatter occurs I clean up with a little Bon-Ami. The door comes off so a little Dawn will clean it up. Drip tray goes in the dishwasher. I didn't expect it but the unit remains surprisingly clean.
Disadvantages: The motor whines quite a bit and the timer has no bell. Oh well, when you stop hearing the motor whine you know dinner is done.

 

[hooverwheelaway]

**clutches pearls**

NIB Sunbeam Carousel ... To the recycler??!

**faint**

 

[danemodsandy]

paulg:

Your GE R21 rotisserie-broiler was available until at least 1971; there's a GE small appliances catalog from that year available at Automatic Ephemera that shows it.

I've seen a few of them over the years, but every one I've run across had obvious problems that make me pass it up. And I'm really a Farberware Open Hearth rotisserie-grill fan anyway.

But your GE is really nice. Glad you like it.