Rotisseries

Rotisserie broilers cook meats and other foods by turning them slowly in front of electric- or gas-powered heating elements. Even though classical cooking theory categorizes spit-cooking as roasting, these cookers are more closely related to broilers in that the foods are cooked by the infrared heat of the elements.

Although they are especially suitable for chicken and other poultry, rotisseries can be used to cook any meat or other food that can be held on a spit or in any of various attachments or accessories.