Ok, last night finally dragged my NIB vintage Sunbeam Rotisserie off the shelf where it's sat sitting for years (don't do that many whole roasted chickens, and when one does lately it's been in the convection ovens), and did a chicken so wouldn't have to heat up the entire kitchen by using the ovens.
After cleaning, seasoning and trussing up the bird properly (the last bit is a must as if the wings and or legs stick out too far will come into contact with the heating element, and that is *not* a good thing, trust me), set the thing on the spit, hooked everything up and plugged the unit in.
About 15mins later per pound had a nicely roasted chicken with little of the smoke/heat that comes from using a bit oven. Skin was crispy, meat juicy and tender, etc..
Whilst reading through the onwer's manual/recipe guide apparently a wide variety of roasts and meats can be done in this thing. While tempting an idea as it sounds wonder how well beef or pork roasts would come out in the Sunbeam.
There isn't a temp control/thermostat.Far as one can see the heating element comes on and remains until you unplug the unit. Sunbeam does recommend using a probe thermometer but as the only ones in our house are connected to a small electronic unit that remains outside the oven, not sure how that would work with the constantly revolving turn table of the Sunbeam's rotisserie.
Suppose of one likes "low and slow" roasting it might be the way to go, but there isn't a way to do the high blast at high heat then lower method one likes sometimes.
After cleaning, seasoning and trussing up the bird properly (the last bit is a must as if the wings and or legs stick out too far will come into contact with the heating element, and that is *not* a good thing, trust me), set the thing on the spit, hooked everything up and plugged the unit in.
About 15mins later per pound had a nicely roasted chicken with little of the smoke/heat that comes from using a bit oven. Skin was crispy, meat juicy and tender, etc..
Whilst reading through the onwer's manual/recipe guide apparently a wide variety of roasts and meats can be done in this thing. While tempting an idea as it sounds wonder how well beef or pork roasts would come out in the Sunbeam.
There isn't a temp control/thermostat.Far as one can see the heating element comes on and remains until you unplug the unit. Sunbeam does recommend using a probe thermometer but as the only ones in our house are connected to a small electronic unit that remains outside the oven, not sure how that would work with the constantly revolving turn table of the Sunbeam's rotisserie.
Suppose of one likes "low and slow" roasting it might be the way to go, but there isn't a way to do the high blast at high heat then lower method one likes sometimes.
