How can I determine the time of cooking Rotisserie?
Many factors can affect the Rotisserie cooking time. The heat of the grill, the condition of the food and its preparation, and even the weather when cooking outside, can increase or shorten the amount of time to take the food to complete the cooking on the Rotisserie. In general, the Rotisserie cooking time for most meat can be estimated for approximately 15 to 20 minutes per pound (at 0.45 kilograms), with the exception of chicken corners or whole bakery chickens that tend to cook within 60 to 90 minutes if they are not relatively large. Fish tend to take less time to rotisserie, especially when fish chops are placed in the Rotisserie basket, while the whole pig baked for large spitting can take only 10 minutes of pound (0.45 kg), depending on its preparation. Finally, the only way to know exactly whether the food on the Rotisserie is fully cooked is to use the thermometer to measure internal temperatures.
In determining the cooking time of the Rotisserie for meat, some, others should consider factors. The meat that is firmly replaced will be denser and cooking takes a little longer. MaSO, which has a thick stuffing, will also cook slower inside. The meat-dining meat, which has been marinated, will cook a little faster, as well as the meat that has been cut into pieces and beveled on the spit, because more surface surfaces will be exposed to heat.
Grill heat can affect the Rotisserie cooking time. Many recipes require the grill to be at medium temperature, which is generally considered to be 325 to 350 ° F (about 162 to 176 ° C). Particular attention should be paid to the infrared grill, as there is a possibility that infrared heat will cook food faster than coal or gas.
It is important to realize that the size of the Rotisserie is to estimate the Rotisserie time. Pieces of meat - whether lamb, bee or pork - which are between 1 pound and 3 pounds (about 0.45 kg to 1.3 kg) tend to cook in 15 minutes to 1 hour. The more the meat weighs, the less accurate calculations on the pound becomesIt eats because the heat requires less time to cook meat inside the cut. For example, a whole pig may require less time for weight than just a leg.
No matter how many factors are taken into account when determining the Rotisserie cooking time, these times are just an estimate. The only way to be sure that the food is fully cooked is to use the thermometer to measure the internal temperature. However, others need to be careful when using a thermometer on Rotisserie; If the thermometer touches the spitting or bone inside the meat, then the temperature may be artificially high.