![]() ![]() Generally speaking, when a whole animal is being spit roasted, it is best rotated faster in the early part of the roasting, to help interior temperature rise without burning the exterior. Ron Popeil, inventor of the Ronco "Showtime" rotisserie oven, claims that 6 rpm is an ideal speed for cooking a variety of food. Large animals, such as whole pigs, are often cooked at speeds ranging from 3 rpm to 1 rpm. The speed of rotation can vary, depending on the type of food being cooked and proximity to the heat source. 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. ![]() In these cases, the motor drive mechanism is usually concealed within the oven. High-end consumer ovens commonly come with a rotisserie (or allow the installation of a rotisserie as an option). For these two reasons, some skewering skill is required. Loose chicken legs or wings can also cause the mechanism to jam. 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. In this style of rotisserie, balance is important. The latter are commonly used to mass-produce roasted meats for sale to consumers. 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. ![]() They are often used to cook whole chickens or roasts of various meats including beef and pork. Additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods. The word comes from French where it first appeared in Paris shops around 1450. Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat. Spits are now usually driven by electric motors. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion. Mechanical turnspits (" roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food he was known as the "spit boy" or "spit jack". In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. History Spitted fowl are rotated by a hand crank and basted with a long-handled spoon in this illustration from the Romance of Alexander, Bruges, 1338-44 ( Bodleian Library) The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. Rotisserie chicken cooking on a horizontal rotisserie ( March 2014) ( Learn how and when to remove this template message) ![]() Please help to improve this article by introducing more precise citations. This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. ![]()
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