Shopping for an rotisserie oven? Read about types, features, and other must-know topics in our best commercial rotisserie oven guide. Find the best rotisserie cooker based on our professional rotisserie machine reviews. Read more about which rotisserie oven for home use that is the best for your specific needs.
Best Rotisserie Oven 2017
Surely, these electric rotisseries are not for everyone as some of them carry a hefty price-tag.
With that said, one thing can be said for sure, these rotisserie ovens are good enough to make it to our list of the top best Rotisserie Oven 2017.
About Rotisserie Oven
Rotisserie 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. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.
This style 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-produce 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. 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.
The speed of rotation can vary, depending on the type of food being cooked and proximity to the heat source. Large animals, such as whole pigs, are often cooked at speeds ranging from 3 rpm to 1 rpm. Ron Popeil, inventor of the Ronco “Showtime” rotisserie oven, claims that 6 rpm is an ideal speed for cooking a variety of food. 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. Once the exterior has started to crust, then the rate of rotation is adjusted down so as to minimize dripping. This allows juices and drippings to stay on, thus maximizing flavor. The latter is particularly important if using a horizontal spit and coals or an open fire, in which case the drippings cannot be salvaged for basting. For a horizontal spit, it is also preferable to keep the roast further away from the heat source in the beginning, which minimizes infrared heating while preserving air convection heating. Later on, the roast is brought closer, thus combining intense convection and radiation heating.
Supermarkets commonly mass-produce rotisserie chickens using a vertical rotisserie that has metal bars to hold the chicken in place through the weakest part of the breast (also which hardly affects the meat itself from the impaling, but still holds the chicken firmly in place) and the densest part of the chicken (located just below the drumstick of the chicken).
Another style of rotisserie is the vertical rotisserie in which the heat is applied directly from the side or, less commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie; this feature is useful, as the meat is typically shaved off a bit at a time.
Some dishes that are commonly cooked on a vertical rotisserie include:
Döner kebab from Turkey
Gyro, from Greece
Shawarma, from the Middle East and the Arab World
Taco al pastor, from Mexico
Rotisserie Oven – Cook Main Dish And Side Dishes Simultaneously
A rotisserie oven is an oven or broiler, equipped with a rotating spit, which turns as the oven cooks the main dish as well as the side dishes simultaneously. The rotisserie oven evenly cooks whole chicken, fish, steaks, vegetables, turkey etc.
Advantageous Features Of Rotisserie Oven
The rotisserie oven has rotating spits, which help in easy and fast cooking of every type of food, in a single and compact appliance. Even the cleaning process of this oven is also very easy. You can clean the walls, sides, floors and trays of the oven with soapy damp cloth and rub it to dryness before using it again.
Following are the advantageous features of rotisserie oven:
The two non-stick quart top casserole steams, poaches, simmers, roasts and warms dishes like fish, potatoes, rice, sauces and vegetables. The casserole dishes are removable, so you can cook and serve in the same dish.
The adjustable basket holds steaks, cut-up chickens, seafood, and vegetables in huge quantity.
The poultry rack holds whole chicken, turkey, duck for ideal self- basted roasting.
The roasting rack is perfect for cooking soft, lean and juicy roasts.
The skewers make tasty kebabs.
The non-stick drip tray captures unwanted grease which helps in easy clean up.
The easy- to-use electronic controls regulate temperature between 350-500°C and make rotisserie cooking very easy and fast.
The interior indicator lights with on/off buttons help you to check progress without opening the oven door.
There is a red LED indicator, which glows when the power is on.
Other Qualities Of Rotisserie Oven
Another advantage of rotisserie oven is that the roasting sears in juices and flavors, thereby draining off the extra fats and making the food healthy.
Install a rotisserie oven to reap the benefits of cooking grand and versatile dishes.