For most accurate test of doneness, use a meat thermometer. It will indicate internal temperature which is more accurate than estimating time. Insert carefully so thermometer does not touch fat, bone or rotisserie spit, or hit any part of compartment when meat is rotating.
Bones and fat are both good conductors of heat, so roasts which have larger amounts will cook more quickly than lean boneless pieces.
Smaller pieces of meat require a longer cooking time per pound than large pieces of meat.
Season the cavity of poultry before cooking. Stuff if desired. Tie wings and legs close to body before securing firmly on rotisserie spit. Season skin. Brushing with butter is not necessary.
When using High flame, baste only during the last 10 minutes of cooking. When a longer basting period is desired, it is best to use Low flame.
To make a roast carve more easily, allow the meat to “set” after cooking. Rare roasts should be covered loosely and allowed to stand in a Gas oven at 170 degrees for 20 to 30 minutes before carving. The medium and well-done roasts should be allowed about half this much time.
CONVENTIONAL BURNER ROTISSERIE GUIDE
Consult manufacturer’s instruction booklet for specific information. The following is intended only as a guide.
The rotisserie may be located in the oven, broiler or on top of the range. FOR ROTISSERIE LOCATED IN OVEN, FOLLOW TIME AND TEMPERATURE GIVEN IN OVEN MEAT ROASTING GUIDE.
In built-in ranges with rotisserie located in broiler compartment under oven, set oven thermostat at 350 degrees for low flame; at “broil” for high flame. Keep door closed as for broiling.