Waring 034165

ROTISSERIE SPIT END /TF200B

Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire or roasted in an oven.  The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. The rotisserie may cook either horizontally or vertically. Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat.