ROTISSERIE
Rotisserie with burner above food: Use broiler pan without insert as a drip pan. Keep at least ½ inch of water in pan to eliminate spattering of basting sauces and to aid cleaning.
Rotisserie with indirect heat from oven burner: Water in the rotisserie pan is not recommended when using this type rotisserie. Since the water is between the food and the burner—there is too much steaming. Instead, crumple aluminum foil and place in rotisserie pan to catch drippings and help reduce spattering.