[roh-TIHS-uh-ree] 1. A unit that cooks food while it slowly rotates. A rotisserie contains a spit fitted with a pair of prongs that slide along its length. Food (usually meat) is impaled on the spit and the prongs (which are inserted on each side of the food) are screwed tightly into place to hold the food securely. Modern rotisseries have a motor that automatically turns the shaft, while their predecessors relied on humanpower. Many ovens and outdoor barbecue units have built-in electric rotisseries. This type of cooking allows heat to circulate evenly around the food while it self-bastes with its own juices. 2. A restaurant or meat shop that specializes in roasted meats. 3. The area where roasting is done (usually in a large restaurant kitchen), often by specially trained chefs (rôtisseurs).

Wikipedia: rotisserie

It has been suggested that this article or section be merged with Spit (cooking aide). (Discuss)

A vertical rotisserie cooking kebab

For the fantasy sports game, see Rotisserie sports.

"Spit roast" redirects here. For simultaneous penetration of the mouth and either the vagina or anus, see Spit roast (sex).

Rotisserie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.

Historically, rotisseries were turned by hand or by clockwork contrivances. Nowadays, they are usually driven by electric motors.

Horizontal rotisserie

This style of rotisserie mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including beef and pork. The design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven. The latter are commonly used to mass produced roasted meats for sale to consumers.

In this style of rotisserie, balance is important. If the object to be cooked is far out of balance, it will impose a heavy load on the drive mechanism or cause the mechanism to fail to turn. Loose chicken legs or wings can also cause the mechanism to jam. For these two reasons, some skewering skill is required.

Spitted fowl are rotated by a handcrank and basted with a long-handled spoon in this illustration from the Romance of Alexander, Bruges, 1338-44 (Bodleian Library)

High-end consumer ovens commonly come with a rotisserie (or allow the installation of a rotisserie as an option). In these cases, the motor drive mechanism is usually concealed within the oven. The rotisserie is used by removing the normal cooking racks; a special carrier may be needed to provide one or both bearing points for the spit.

A dish that is usually cooked on horizontal rotisserie is:

Pollo a la brasa, from Peru
Frango de churrasco, [Portuguese cuisine]
Churrasco; [Portuguese cuisine]

Vertical rotisserie

The other common style of rotisserie is the vertical rotisserie; here, the heat is applied directly from the side (as shown in the picture) or, less-commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie.

Some dishes that are commonly cooked on a vertical rotisserie include:

External links

Peru Taste: Pollo a la Brasa:
[1]:

		Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more
		Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more
		Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Rotisserie". Read more
		Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved. Read more

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rotisserie

Horizontal rotisserie

Vertical rotisserie

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