A vertical rotisserie cooking kebab

For the fantasy sports game, see Rotisserie sports

It has been suggested that this article or section be merged with Spit (cooking aide). (Discuss)

Rotisserie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired. Image File history File links The cooking of a Döner kebab with an electric grill. ... Image File history File links The cooking of a Döner kebab with an electric grill. ... Rotisserie sports is a term used to describe fantasy sports games, particularly fantasy baseball and fantasy football (American). ... Wikipedia does not have an article with this exact name. ... It has been suggested that this article or section be merged with rotisserie. ... Roasting is cooking with dry heat, whether an open flame, oven, or other heat source. ... A skewer is also a tactic in chess. ... Basting involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. ...

Historically, rotisseries were turned by hand or by clockwork contrivances. Nowadays, they are usually driven by electric motors. Gear with escapment mechanism For other uses, see Clockwork (disambiguation). ... Rotating magnetic field as a sum of magnetic vectors from 3 phase coils An electric motor converts electrical energy into mechanical energy. ...

Horizontal rotisserie

This style of rotisserie 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 produced roasted meats for sale to consumers. This article or section does not adequately cite its references or sources. ... For other uses, see Beef (disambiguation). ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Wikibooks Cookbook has more about this subject: Broiling Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. ... It has been suggested that Gas grill parts be merged into this article or section. ... Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ...

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.

Spitted fowl are rotated by a handcrank and basted with a long-handled spoon in this illustration from the Romance of Alexander, Bruges, 1338-44 (Bodleian Library)

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. Image File history File links Metadata Size of this preview: 800 × 355 pixelsFull resolution (2932 × 1300 pixel, file size: 4. ... Image File history File links Metadata Size of this preview: 800 × 355 pixelsFull resolution (2932 × 1300 pixel, file size: 4. ... Entrance to the Library, with the coats-of-arms of several Oxford colleges The Bodleian Library, the main research library of the University of Oxford, is one of the oldest libraries in Europe, and in England is second in size only to the British Library. ... A bearing is a device to permit constrained relative motion between two parts, typically rotation or linear movement. ...

A dish that is usually cooked on horizontal rotisserie is:

• Pollo a la brasa, from Peru

Vertical rotisserie

The other common style of rotisserie is the vertical rotisserie; here, the heat is applied directly from the side (as shown in the picture) or, less-commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie.

Some dishes that are commonly cooked on a vertical rotisserie include:

• Döner kebab from Turkey
• Gyros, from Greece
• Shawarma, from the Near East
• Taco al pastor, from Mexico

It has been suggested that Shawarma be merged into this article or section. ... This article is about the food dish. ... It has been suggested that this article or section be merged into Döner kebab. ... The Near East is a term commonly used by archaeologists, geographers and historians, less commonly by journalists and commentators, to refer to the region encompassing Anatolia (the Asian portion of modern Turkey), the Levant (modern Israel/Palestine, the West Bank, the Gaza Strip, Jordan, Syria and Lebanon), Georgia, Armenia, and... For other uses, see Taco (Disambiguation) Tacos al pastor Plate of tacos A taco is a traditional Mexican dish comprising a rolled or folded, pliable tortilla (of either maize or wheat flour) filled with meat (generally grilled beef, pork, or variety meats such as tongue or brains), chili-based salsa...

See also

• Siu mei