How to Use a Convection Oven to Rotisserie Meat
A convection oven is an oven that uses a fan to help circulate the heat of the oven. This airflow helps to evenly distribute heat throughout the oven, and, in turn, food bakes more evenly and in less time. A rotisserie is a rotating device that slowly turns food as it cooks. A convection rotisserie is simply a convection oven with rotisserie capabilities. Using a convection oven to rotisserie meat is a simple task; just follow these steps. Does this Spark an idea?
Things You'll Need
- Convection oven with rotisserie capabilities
- Rotisserie spit rod
- Baking sheet
- Meat thermometer
Instructions
-
-
1
Choose the type of meat that you would like to rotisserie such as chicken, turkey or duck. Place the meat on the rotisserie spit rod by gently pushing the spit into the meat parallel to the backbone of the bird, if applicable. Center the meat on the rod to avoid breakage of the spit and to assure the meat stays put while cooking.
-
2
Slide the rotisserie into the oven, just like you would an oven rack, until the rotisserie locks into place. Place a baking sheet, also called a drip pan, underneath the rotisserie to catch grease and any drippings from the meat.
-
-
3
Turn the convection oven on to medium heat. Let the meat cook for approximately 1 to 1 1/2 hours or until the internal temperature of the meat reaches 180 degrees. Check the temperature of the meat with a meat thermometer.
-
1
Tips & Warnings
Baste the meat every 45 minutes or so for added flavor and juiciness.
Season meat only after it has had a chance to develop a coating from its own juices. When this happens, the color of the meat will be slightly darker.
