How to Use a Rotisserie

A Rotisserie is a device used to cook meat with a spit, motor and heat. It allows the meat to be cooked evenly by rotating the meat over the heat source. It generally produces a delectable, very tender roasted portion of meat.

Additionally, it is healthier because it allows the fat to drip from the meat during roasting. Using a rotisserie is an uncomplicated process that produces exquisite results.

Things You Will Need

  • Rotisserie
  • Choice Meat
  • Fork
  • Spear


  1. Place the chicken on the spit by sticking it with the rotisserie spit stick. This meat can be a whole chicken, whole ham, turkey, roast or any other meat to your liking. Adjust the meat so that it is n the centre of the spit. Once it is secured and properly positioned, place it in the middle of the rotisserie oven. It is best to use a large portion of meat or in the case of chicken the whole meat, as rotisseries are designed to cook larger masses. However, if you are using a more compact version of the rotisserie be certain not to attempt roasting extremely large portions that will not fit.
  2. The food will drain a lot of juices therefore you must place the drip pan beneath whatever meat is presently being roasted.
  3. Always be certain to monitor the meat. Rotisseries often prepare the meats more quickly than their other cooking counterparts. This occurs because of the rotating action that allows better and more even cooking hence cutting down on the overall cooking time. After 45 minutes it is important to check the progress of roasting. If the meat is no longer securely placed on the spit or in other words is on the verge of falling from the spit remove it from the oven and readjust it so that it is more secure. Check on the overall progress of the meat at approximately 20-minute intervals. If you are roasting chicken it should be cooked when it is golden brown.
  4. Use a fork or other implement to check that the food is cooked to satisfaction. Use a long pointy object or spear to create a deep hole into the flesh of the meat. Observe the colour of the liquid that is emitted from the meat. If the colour is red the meat is not done thoroughly enough. If you are cooking chicken and the colour of the fluid is pink when stuck with the spear it is not completely cooked. When the chicken is finished a clear liquid will stream from it when punctured.
  5. Once the meat is completely cooked remove it from the rotisserie. Be careful when handling the meat and protect yourself from being burnt by using cloths or oven mitts to protect your hands and fingers from making contact with the metal inside the oven. .
  6. When through with cooking clean the parts thoroughly by removing the racks, spits forks, pans and clamps. Wash them with soap and water and also clean the inside of the oven.
  7. Always ensure that the rotisserie is completely shut off. Leave the oven unplugged when it is not in use.

Do’s and Dont’s

  • Do not leave the oven unsupervised especially if you have small children at home.
  • Before cleaning the oven ensure it is unplugged to avoid electric shock.