Capital Culinarian rotisserie

9 years ago

Follow up: Success! It was me - not the rotisserie! Here's what works GREAT - do not preheat the broiler; put the rotisserie item on the spit and set in a cold oven; turn on the broiler and rotisserie, when chicken, pork roast - whatever - is completely (and gorgeously) browned, turn off the broiler, in five minutes, turn off the rotisserie then leave in oven for ten minutes.

Previous: I have a Capital Culinarian with open burners and a rotisserie. It is a fantastic piece of equipment. The open burners are great - the heat is so even that everything cooks better and quicker!

We love the rotisserie, too. BUT, I've used it for seasoned and plain chicken a couple of times and a boneless pork roast with a dry herb and garlic rub. They have all burned on the outside before the center was cooked enough. I called Capital and they said there is no way to change the broiler temperature (that's the oven setting for when you use the rotisserie).

Does anyone have any experience with the Capital rotisserie? Any suggestions on how to cook through without a carbon crust?

Thanks!

This post was edited by Dunes1 on Tue, Oct 14, 14 at 8:50

Comments (3)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
Unfortunately, they don't make a rotisserie with adjustable distance from the broiler.

Is it possible for you to set the chicken, or whatever, to bake at low heat first, then broil under the rotisserie? This way the center will get cooked better.

dcarch
arley_gw
9 years ago
I have one, and I have tried this: put the broiling pan beneath the meat to catch drips, but fill the pan with water. Helps keep it moist.

dcarch's idea would probably work: rig up the rotisserie, have it on bake at say 325 for a half hour then fire up the rotisserie.

To be honest, while the rotisserie is cool, I don't use it that much: it makes a mess of the oven and you have to clean it more often. (Plus, there's a Sam's right down the street where I can get cheap rotisserie chicken!)
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ash_patel
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I have rotissered dozens of times in my 6 year old capital precision 60". What has always worked perfectly for me was start in a cold oven place the meat and start the broiler. When the skin starts to brown pretty good, turn off the broiler and set to bake at 350. You will get a lot of smoke but there is a solution. You can place a pan underneath the meat with vegie scraps to absorb the oil and minimize the smoke.

Capital Culinarian rotisserie

Comments (3)

dcarch7 d c f l a s h 7 @ y a h o o . c o m

arley_gw

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ash_patel

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