As a modern cooking appliance, the internal space layout of the electric rotisserie with full cover largely determines the roasting effect of various ingredients. Reasonable space design can give full play to the performance of the barbecue rack and meet the needs of different users for roasting a variety of ingredients.
The height of the internal space of the barbecue rack is crucial for ingredients of different thicknesses. A higher space can accommodate large pieces of meat, such as whole chickens and large steaks, so that they have enough space to be heated evenly during the roasting process, avoiding the situation where the top is too close to the heating element and the skin is burnt, but the inside is not cooked through. On the contrary, for thinner ingredients, such as fish fillets and vegetable slices, too high a space may cause heat dispersion, prolong the roasting time, and affect the taste and efficiency.
Setting up a multi-layer grill can increase the capacity of roasted ingredients, but the spacing between the grills needs to be carefully designed. If the spacing is too small, the lower layer of ingredients is easily affected by the dripping grease and juice from the upper layer, producing too much oil smoke and burnt smell; if the spacing is too large, the heat distribution may be uneven, the temperature of the grill close to the heat source is too high, and the temperature far away is too low. For ingredients of different sizes and ease of cooking, the appropriate grill spacing can ensure that they are grilled at their own appropriate temperature environment.
The spatial layout of the corners and edges inside the grill should not be ignored. Some special-shaped ingredients, such as corn cobs and bone-in meat, may be heated unevenly due to the irregular shape of the space when grilled in corners or edges. If the heat reflection or gathering effect of the corners and edges is not good, these ingredients are prone to partial burnt and partial uncooked.
A good internal space layout should be conducive to air circulation. During the baking process, the circulation of hot air can make the surface of the ingredients heat more evenly, accelerate the evaporation of water and the cooking process. If the space is too closed or there are dead corners for air circulation, heat will accumulate locally, which will not only easily burn the ingredients, but also cause the smoke to fail to be discharged in time, affecting the baking environment and the flavor of the ingredients.
According to the internal space layout of the grill, users need to choose the appropriate way to place the ingredients. For example, flat ingredients can be laid flat on the grill, while smaller ingredients, such as meatballs and seafood, can be grilled on a special grill pan or grilling net to prevent them from falling through the grill gaps. The space layout can also be used to achieve better heating effects.
The internal space layout of the electric rotisserie with full cover is a key factor affecting the grilling effect of different ingredients. By reasonably designing the space height, the number and spacing of grill layers, the corner edge space, and optimizing air circulation, combined with the correct way of placing ingredients, the grill can improve the grilling quality of various ingredients, bringing users a more delicious and convenient barbecue experience.
