La Cornue BFG Cooking Tips

Rotisserie Cooking Tips

Planning – pre-heating the rotisserie for 12-15 minutes prior to cooking is recommended for achieving
optimum results. Cooking time will be approximately the same as oven roasting however the heat can
be reduced or the racks pulled further away from the heat for very slow roasting without risk of drying
out the meat.

Pre-heat the Rotisserie

Turn the gas control knob to the ignition symbol and press it in to open the thermocouple valve

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so the burner can ignite. Count to ten and release the knob, at this point the thermocouple will be
heated and the burner will remain lit.

Turn the gas control knob to high to preheat the unit for at least 15 minutes.

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Loading the Spit

Insert the spit through the center of the meat and secure it at each end with the prongs and screw

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them tightly into position. Chickens, small hens and turkey should also be tied with string to
ensure even turning.

Cook the Meat

Set the roast on the appropriate rack position. Most often this will be the mid rack, however if

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roasting several chickens, ducks or game hens use the top and bottom racks.

Place the drip pan under the meat.

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Flip the rotisserie switch and make sure the roast turns evenly without stopping and then flipping.

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If it is not turning evenly, re-position the meat before it gets too hot to handle.

Cook on high heat for 15 minutes then reduce the temperature to medium for the remainder of the

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cooking time.

Allow the meat to rest for 10-15 minutes before carving.

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Cleanup

Discard the rendered fat in the drip tray and wash the drip try in the dishwasher.

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Wash the skewer, clamps and screws in hot soapy water.

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Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109

Rotisserie Recipes

Boneless Prime Rib Roast

A boneless cut of Prime Rib is ideal for rotisserie cooking because it is evenly weighted and will turn
well without stalling the motor. Because the bones are on one side of the meat a bone in roast is more
challenging to keep evenly weighted so if roasting a bone in roast a 4-6 bone would be the maximum.

Weight Time Seasoning

5 – 6lb 1 hr 1 – teaspoon kosher salt

7 – 8lb 1 ¼ hrs Freshly ground pepper

9 – 10lb 1 ½ hrs 1 – teaspoon garlic powder

2 – teaspoons herbs de Provence
1 – tablespoon olive oil

Combine the seasoning with the oil and rub into the meat, at least 2 hours before cooking. The meat
can also be seasoned a day before cooking. Tie the meat with butchers string in 2" intervals and insert
the rotisserie skewer through the middle of the roast. Center the roast on the skewer and push the
clamps firmly into place at each end and secure the clamps with the screws.

Pull the rack supports out to the first hole and secure with the pins. Place the roast on the mid rack
position and secure with the remaining pins. Cook for the appropriate amount of time and rest the
meat for 10-15 minutes before carving.

Rotisserie Beef Filet

1 – 3lb beef fillet
8 – slices thin cut bacon

Beef fillet has very little fat so wrapping some bacon slices around the beef will add a lot of flavor and
keep it moist. Season the meat with salt and pepper and wrap it horizontally with the bacon slices.
Tie the slices in place with butchers string and tie the string vertically around the roast so that it holds
its shape.

Since beef fillet roasts have a narrow profile the rack supports do not have to be extended. Place the
skewer on the mid-rack position and cook on high heat for 10-15 minutes then reduce the heat to
medium and cook for another 20-30 minutes depending on the degree of doneness you prefer.

Remove and rest for 10 minutes before carving.

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109