Technique: Rotisserie Cooking
A rotisserie contains a spit fitted with a pair of prongs that slide along its length. Food (usually meat) is impaled on the spit, and the prongs (which are inserted on each side of the food) are screwed tightly into place to hold the food securely. Many ovens and outdoor barbecue units have built-in electric rotisseries. This type of cooking allows heat to circulate evenly around the food while it self- bastes with its own juices.
-adapted from The New Food Lover's Companion, fourth edition