If you are looking for the best way to use an OTG or how to operate an OTG oven, we will cover it in this article step by step. We’ve already covered different articles on OTG and ovens, so beginners often have questions. Many want to know what a rotisserie is and how to use it.
We have already mentioned and explained the specific uses of an OTG and which dishes are prepared using a rotisserie. So, let’s delve into how to bake chicken in an OTG rotisserie and how to make chicken tandoori in an OTG. Let’s explore the rotisserie mode in OTG.
What Is Rotisserie?
A rotisserie is a cooking method where meat or poultry is skewered on a long rod (often referred to as a spit) and rotated continuously over a heat source. This rotation ensures that the food cooks evenly and allows the meat’s juices to circulate, resulting in a moist and flavorful dish. You might often see rotisserie chickens in supermarkets or roast lamb on rotisseries at restaurants. The rotation, combined with the continuous self-basting, produces a crispy skin and tender inside. The term “rotisserie” can also refer to the equipment or device used for this cooking method.
How To Use Rotisserie: Explained Step by Step
Using a rotisserie in an OTG (Oven Toaster Griller) can seem a bit intimidating, but once you understand the steps, it’s straightforward and can yield delicious results. Here’s a step-by-step guide:
Setting Up and Using a Rotisserie in an OTG:
Each model may differ; therefore, before starting, always read the OTG manual. Different models might have unique instructions or features.
Remove all the racks and trays from the oven, leaving enough space for the rotisserie to rotate without obstruction, and make sure it has a tray in the bottom so that oil and spices won’t spill below.
Let it marinate for the required time (usually several hours or overnight for best results).
Insert the meat or poultry onto the rod, making sure it’s centered.
Slide the second fork onto the rod, ensuring the prongs go into the meat, then secure it in place by tightening the screws.
Test the balance by holding the rod at both ends and seeing if it rotates smoothly without tipping to one side.
Adjust the position of the meat or poultry as necessary until it’s balanced.
The other end of the rod, which is usually squared off or has a groove, will rest on or fit into a slot or holder on the opposite side.
As a rule of thumb, poultry usually requires 25-30 minutes per half Kg, while cooking times for cuts of meat might vary. As you use it more frequently, you’ll understand the appropriate temperature and duration needed for cooking.
Use a meat thermometer to check the internal temperature to ensure doneness. For poultry, the internal temperature should be at least 320°F (160°C). For chicken or lamb, desired temperatures can range from 302°F (150°C) for rare to 329°F (165°C) for well done.
Let the meat or poultry rest for about 10-15 minutes to allow the juices to redistribute.
Slide the meat off the rod, remove the forks, slice, and serve it.
Must read, What is Rotisserie: A Comprehensive Feature of OTG Oven
Conclusion
Finally, remember to let your cooked creation rest for a few minutes before serving. This allows the juices to be redistributed, resulting in a tender and mouthwatering dish. With these steps, you can confidently explore the world of rotisserie cooking with your OTG oven, impressing your family and friends with delectable, restaurant-quality dishes.
