La Cornue Flamberge - Инструкция по эксплуатации - Страница 8

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NGLISH

6. C

OOKING – HINTS FROM THE 

C

ORNUE

C

HEF

White meat, such as poultry, veal, pork, can be placed
in the rotisserie without preheating it.

For red meat, such as joints of beef or lamb, 

it is

recommended to preheat the rotisserie

for about

15 - 20 minutes, before placing the roast. This will
ensure that the outside of the meat will be properly
cooked
Leave the rotisserie on the “HIGH” position for 10
minutes, then reduce the temperature by placing the
knob on the “LOW” position. 

To roast a chicken, for example, place it on the spit in
the middle disc. Check the distance of your rod holders:
a free-range chicken, which takes longer to roast,
should be positioned further from the source of heat.
The average roasting time of a chicken is 45 to 60 minutes. The same principle applies to ducks,
pigeons and so on.

If you want to roast a pair of ducks or cockerels, use the 2 rods, and put them on the top and
bottom disks. Make sure that the blades are correctly screwed, and that the two rods are not rub-
bing up against each other during rotation.
You can also put two items of poultry on the same flat rod on condition that the necks are in
the center of the rod; i.e., the feet facing outwards, to the left and to the right.

For larger roasts, such as rib of beef, complete fishes or similar, position them between the cen-
tral claws. Naturally, you can add herbs, slices of lemon, or any other seasoning you wish. 
About 20 minutes is enough to prepare a rib of beef or a nicely sized bream. 
Increase the heat for the roasting you want (rare, blue, etc.).

If you want to color-mark a piece of meat, or prepare small roasts (fowl, duck breast, etc.), set
the rotisserie to high flame, and then turn it down.

You can make the skin of a piece of meat more scorched, simply by pouring a little juice over
the meat when half roasted, and repeating until done.