I wondered about that but caught someone's post that the high heat [though not to 550] for 45 min was the method used in commercial units. Chicken was tender, though at 45 minutes the inside 1/4" was a touch pink. BillR
-----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Jeff Zedic Sent: Friday, May 16, 2008 6:24 PM To: Mercedes Discussion List Subject: Re: [MBZ] OT rotisserie question You're better off with a lower heat and a longer cooking. Rotisserie is the best for chicken! And give the skin a few pokes with a fork to make some dribble holes for the juices! Zedic _______________________________________ http://www.okiebenz.com For new parts see official list sponsor: http://www.buymbparts.com/ For used parts email [EMAIL PROTECTED] To Unsubscribe or change delivery options go to: http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com _______________________________________ http://www.okiebenz.com For new parts see official list sponsor: http://www.buymbparts.com/ For used parts email [EMAIL PROTECTED] To Unsubscribe or change delivery options go to: http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
