Rotisserie Oven Function

The desired temperature in the rotisserie can only be set by turning heating elements or burners on or off. Having all elements "on". 

The grilling temperature can be reduced by turning every other element off. As a general rule, the higher the grilling temperature, the shorter the cooking time. However, when working with the Metal Supreme rotisserie, one must consider that the temperatures will vary from top to bottom. The top of the unit will have higher temperatures due to the natural convection. 

The cooking temperatures indicated above refer to the top section of the machine. 

For this reason, the product on the top spits will be cooked faster than the product on the lower spits. This factor allows for continuous cooking. As the top spits are ready, they should be removed. The spits directly below should then be moved up one spit position, thus freeing a spit position at the bottom of the unit. 

This bottom position can then be loaded with fresh, raw products. By loading raw products to the bottom, there is no danger of cross contamination. 

WARNING: The only way to be sure that the product is completely cooked is by taking the internal temperatures. For example, with poultry, the internal temperature must be at least 185°F at the inner side of the thigh.