Using the Double Spits

The double spits are optional accessories. Some of the advantages of cooking on spits compared to baskets or pans are that the meat cooks more uniformly and is basted by itself as it rotates. It is important to place meat on the spit evenly for even cooking results.

1. Place chicken and small poultry on spits in a vertical position for maximum capacity.

2. Place chicken on its back.

3. Gently push legs and thighs toward the back. This gives the chest a more plump appearance and positions the drumsticks better for insertion of the spit.

4. Run one point of the spit through the chest at the height of the wings.

5. Run the other point through the large part of the drumstick and lower body.

6. Push the spit through to the other side of the chicken.

7. Wings can either be pinned by the spit or folded behind the neck.

If turkey or large poultry is cooked, it may be necessary to place them horizontally on spits so they do not touch the top of the oven or interfere with adjacent spits. In this case, run the spits lengthwise through the breast and thighs.

Whole roasts - beef, lamb, pork and ham, should be centered on the spits evenly. Most roasts will have to be placed on spits lengthwise due to their size and shape. However, if small roasts are cooked, they can be placed vertically on spits, provided they do not touch the top of the oven or interfere with adjacent spits.

Pork ribs - spare or baby racks should be weaved on the spits like an accordion. Both tines of the spits should pierce the slab.