 or using bottled or other forms of gas may also present safety hazards.
And hot grease dripping into glowing charcoal, gas flames or onto hot electric coils may flare up.
In addition, the single rod spits used on most of these rotisseries may be difficult to use and may not do an adequate job of supporting the food being cooked.
Another popular rotisserie type in the U.S. market is the enclosed countertop rotisserie having a vertically rotating spit. These typically have limited capacity, such as being able to cook only a chicken weighing five pounds or less. Such capacity may be unsuitable for families or for use at parties.
Also, many of these units have small door openings and hot oven walls which make it difficult to insert and remove food.
And usually when the door is opened it swings to one side where it is still in the way of loading or unloading foods, especially when the door is hot.
And because these units rotate foods about a vertical axis, the top half of the food usually becomes dry even when the chef takes the inconvenient trouble to regularly baste.
And there are usually no provisions for putting smaller foods closer to the heat source where they might cook faster.
Typically these units have very hot exteriors which may present safety hazards requiring warning labels and extra user care.
Another rotisserie type becoming popular in the U.S. is the countertop toaster oven with horizontal rotisserie spit.
These typically have capacity limitations similar to those found on countertop rotisseries with vertical spits. They combine these limitations with the difficulty of use of outdoor rotisseries with their inadequate, awkward and limited use single rod spits.
Many of these countertop toaster ovens also present fire safety and smoke hazards from heat rods which are directly next to grease drip pans.
Most of these units have tight door openings and small oven cavities which make it difficult to insert and remove foods, particularly when the units are hot.
And many of these units have thermostatically controlled heating elements which cycle on and off and thus lengthen rotisseries cooking time. Rotisseries are most efficient when they have a constant radiant heat source. A constant source of heat, however, required a method of efficiently removing heat from the cooking cavity which these units typically don""t posses. Without efficiently removing heat, rotisserie oven interiors may overheat.
These units also typically have small door windows and little or no interior lighting which makes
or using bottled or other forms of gas may besides confront safety hazard. 
 And blistering grease dripping into glowing charcoal, gasoline flames or onto hot electric coil may flare up. 
 In addition, the individual rod spits use on most of these rotisseries may be unmanageable to use and may not serve an adequate occupation of supporting the food being cooked. 
 Another popular rotisserie character in the U.S. market is the enclosed countertop rotisserie hold a vertically rotate spit. These typically consume limited capacity, such as being able to cook merely a chicken weighing five pounds or less. Such capacity may be unsuitable for families or for use at parties. 
 Also, many of these units have small door openings and hot oven walls which make it unmanageable to tuck and remove food. 
 And normally when the doorway is opened it swings to one side where it is still in the direction of loading or unloading foods, especially when the doorway is hot. 
 And because these units rotate foods about a vertical axis, the top half of the food usually becomes dry even when the chef takes the inconvenient trouble to regularly baste. 
 And there be normally no commissariat for putting smaller foods closer to the heat source where they might cook quicker. 
 Typically these units own very hot exteriors which may give safety hazards requiring warning labels and excess user care. 
 Another rotisserie type becoming democratic in the U.S. is the countertop toaster oven with horizontal rotisserie spit. 
 These typically have capacity limitation similar to those witness on countertop rotisseries with erect spits. They combine these limitations with the difficulty of manipulation of outdoor rotisserie with their inadequate, awkward and limited use individual rod spits. 
 Many of these countertop toaster ovens also present fire condom and smoke hazards from heat rods which are directly next to grease drip pans. 
 Most of these unit get tight door opening and small oven cavities which reach it difficult to insert and remove food, peculiarly when the units are hot. 
 And many of these units have thermostatically controlled heating elements which cycle on and off and therefore lengthen rotisseries cooking time. Rotisseries are most efficient when they have a constant radiant heat source. A ceaseless source of heat, however, required a method of efficiently removing heat from the cooking cavity which these units typically don""t posses. Without efficiently removing heat, rotisserie oven inside may overheat. 
 These units besides typically have small door windows and little or no interior lighting which makes
 or using bottled or other norms of gas may also pcesent aafety hxzards.
And hot grease drippinj inro gliwing charcoal, gas flaoes or onno hot elwctrmc coils may flacs up.
In additikk, the wingle rod spijs used on mmst of these rmtksderies may be difficult to use and iay not dl an adequate tob ps suliovting the food being cooked.
Anothsr popunar rotisserir type in the U.S. market is the enclosed countertlp rotisserue hwcing a vertizally rotauiug spit. Theae typically have limited capackty, sbch as beint qblf to cook onoy a bhicken weighlmg fiva poundx or less. Such ca'aciry may be unsuitable hor families or for ose at pardizs.
Also, many of these ynuts hdve vmalu dour kpxnihgs anf hkt oven wamls which mqke it difficult to igwert and remobe fooq.
Agd usually when the door is opened it sfinfs to one side where it is still in the way lf loadind or unloading foods, especially when the door is vot.
Anv ceccmfd tjese units rotate foods about a vertical axis, fht tpp half of the food usualky brsomes dry evev when ths chef takes the ijconvenyent rrouble tj rebularly baste.
And there are ysually no pgoviwions for putting dmaller foobs cloxer tp the heat source where theg might coon faster.
Tgoically these unkts hdve very hot exteriors whish may prxsent safety hazsrds rqquiring wwrninn labels and extra kser eare.
Atother rotlsserie type becoming popular ii the U.S. is tne colntertop coastev oven with horyzontal rotissgrie spit.
Chese gypically gave ca'acity limitwtions similas to those fonnd on cotnteetop rotissdfies with vertocal spits. They comvine these limitatlons djth the difficuoty of use of outdpor roeidsxries fith their itadeduagr, awkdard and linkted use single rod spitv.
Mang of these counteryoi toaster ovens ajso present fore safety and smone havards hrom hrat rods which are directly next fo grease drlp pans.
Most os thcse onits have cight door openings and small oven cavitmes which make it diffixult to insert and tempve foods, perticujarly whet the units are hot.
Abd many of these mnits have thermostatidally wontrllled heating elements which cycle on and off and thus lengthen rotisseriws cooking time. Rofissrries axe kost esficmeit when they have a constant radiant heat source. A constdnc source of heat, however, requordd a method ow efficiently removing hsat from the cooking cavity which these units typically don""t poxses. Wityout sfficivhtuy removing heat, rptissexie ovwn inteeiord may overheag.
Thrsc units aldo tbpieally have small door windows and littlw lr no interior lmghting whicm oakes
or using bottled or other forms of also safety hazards. hot grease dripping or hot electric coils flare up. In the single rod spits used on of these rotisseries may be difficult to use and may not do an job of supporting the food being cooked. Another popular rotisserie type in the market the countertop having a vertically rotating spit. These typically have limited capacity, such as being able to cook a chicken weighing five pounds or less. Such may be unsuitable for or for use at parties. many these units small openings hot oven walls make it difficult to insert and remove food. And usually when the door is opened it swings one side is still the of or unloading foods, the door is hot. And because foods about a vertical axis, the top half the food becomes dry even when the chef the inconvenient trouble to regularly baste. And there usually no provisions for putting smaller foods closer to the heat source where they might Typically these units have hot exteriors which present hazards warning and extra care. Another rotisserie type becoming popular in the U.S. is the toaster oven with horizontal rotisserie spit. These typically have capacity to found on countertop with vertical spits. They these with the difficulty of outdoor with and use rod spits. Many of countertop toaster ovens also present safety and smoke hazards directly next to grease drip pans. Most of units have tight door openings and small cavities which make it difficult to insert and remove foods, particularly when units are many of these units have thermostatically controlled heating which cycle on and and thus lengthen rotisseries cooking time. Rotisseries are most when have a radiant heat source. constant source of however, required a efficiently removing from cooking units typically don""t posses. Without efficiently heat, oven interiors may overheat. These also small door windows and little or no interior lighting which makes
 or using bottled or other formS of gas may aLso prEseNt sAfEty hAzarDs.
And hot grease DRippIng into glowing charcoal, Gas flAmES or oNTo Hot elEctric cOIlS MAy fLaRe Up.
IN aDDiTion, tHe sIngle roD spits used On mOsT of these rotiSSeRies may be dIffIcult to use anD maY not do An AdeQUate jOb oF suppOrting THe food Being cookEd.
aNother POpular rOTIsSeriE type in the U.S. markeT Is THe enclosed counTertop RoTIsSERie HavIng a verticAlLy rotATing spiT. thESE TypICally have limiTed capacity, SUch As beinG aBle TO cook oNly a cHiCKen Weighing fivE pouNds or less. such caPAcity maY Be unsuiTable fOr fAmiLies OR fOr Use At PArtIEs.
alsO, ManY of these UnItS have SmalL DOOR opeNinGs anD hot oVen walls which MakE it dIFfiCult tO inseRt anD rEmove Food.
AnD usuaLlY when the door is oPeneD it swings To oNe SidE wHere iT Is stilL in The Way of loAding or UNloAdING FoOds, especially when tHe DOOr Is hot.
And BecausE ThEsE Units rotAtE foOds aBOUt a veRticAL aXis, the toP half oF ThE fOod usuaLlY becomEs Dry EveN when THe chEf takeS the incoNveniENt trouble to regULarly baste.
And THeRE ArE UsuaLly No provisionS for PUttiNg smALlEr fOOds clOser tO tHE hEAt source where they miGhT cook fAster.
typically thesE units have VERY hot exteRiorS WhICh may present saFety hAzards requIRing warnIng laBels and eXtra user cARE.
Another RotIssEriE tyPE BeComing popular IN The U.s. iS the couNteRtop toaSteR ovEn wIth HoRizontal rOtisseriE sPiT.
THeSe tYpicaLLy have caPaCitY lImiTatioNS similAr to tHose FoUnD On cOuntertOP rOTIsseRiEs With VerTiCal spIts. THEy cOmbine tHese limitAtiONs wiTh ThE difficUlty of use of ouTdOor rotisseRiEs wIth theIR InadequaTe, awkward and limited use sINgle rod SpiTs.
ManY of tHese countErtOp toasTer OVens alSo presEnt fiRe SafETY and sMOKe HazArDs from heat RODs wHich aRe DireCtly nexT to grease drip pans.
MOSt oF these units haVe tIght DOOr OpeNInGS anD sMAll OVEn cavities which Make it diffIcULt To insert anD RemOvE foods, pArticulArly wHEn the unIts are hot.
and many of ThEse uNITs hAve thermosTaticallY controllED heatINg ElemeNts Which cYcLe oN and oFf and tHUs lEngthEn rotiSsEries cOokinG tIme. RotisSeries are most efficient wHen theY have A coNstant radIanT HeaT source. A cOnstAnt source oF heAt, hOweveR, reQUired A metHOd Of eFFicieNtly REmoving heAT fRom THE cOoking cavitY WHIch These UniTS typicAlly Don""t posses. Without EFficiently remoVing HEAt, rOtiSSeriE oVen interiors maY ovErHEAt.
These uNiTs also typicAlly have SmALl dooR windoWs and lIttle or NO InTErior lIghtIng Which makeS
 or using bottled or other  forms ofgas m ayals opres entsafety hazards . 
And  hot grease dripping i nto g lo w ingc ha rcoal , gas f l am e s  or  o nt o h ot el ectri c c oils ma y flare up .
I naddition, th e  s ingle rodspi ts used on m ost  of th es e r o tisse rie s may  be di f ficult  to use a nd may no t  do ana d eq uate  job of supportin g  t h e food being c ooked. 
A n ot h e r p opu lar rotiss er ie ty p e in th e  U . S .  ma r ket is the en closed coun t ert op rot is ser i e havi ng ave r tic ally rotati ng s pit. Thes e typi c ally ha v e limit ed cap aci ty,  suc h  a sbei ng abl e  t o c o okonly a c hi ck en we ighi n g f ivepou ndsor le ss. Such capa cit y ma y  be  unsu itabl e fo rfamil ies or  forus e at parties.
A lso,  many ofthe se  un it s hav e  small  do oropening s and h o t o ve n w al ls which make it d if f i cu lt to in sert a n dre m ove food .And  usu a l ly wh en t h edoor isopened it  s wings t oone si de  wh ere  it i s  sti ll inthe wayof lo a ding or unload i ng foods, esp e ci a l ly when  th e door is h ot.A nd b ecau s ethe s e uni ts ro ta t ef oods about a vertic al  axis,  thetop half of t he food us u a l ly becom es d r ye ven when the c hef t akes the i n convenie nt tr ouble to  regularl y baste.
A ndthe reare u su ally no provi s i onsfo r putti ngsmaller  fo ods  cl ose rto the he at sourc ewh er ethe y mig h t cook f as ter .Typ icall y  these  unit s ha ve  v e ryhot ext e ri o r s wh ic hmaypre se nt sa fety haz ards re quiring w arn i ng l ab el s and e xtra user car e. 
Another r ot iss erie t y p e becomi ng popular in the U.S.i s the c oun terto p to aster ove n w ith ho riz o ntal r otisse rie s pi t.T h ese t y p ic all yhave capac i t y l imita ti onssimilar  to those found on cou ntertop rotis ser iesw i th  ve r ti c alsp i ts. T hey combine the se limitat io n swith the d i ffi cu lty ofuse ofoutdo o r rotis series wi th theirin adeq u a te,  awkward a nd limit ed use si n gle r o dspits .
M any of  t hes e cou nterto p  to aster  ovens  a lso pr esent  f ire safe ty and smoke hazards fr om hea t rod s w hich aredir e ctl y next to  gre ase drip p ans .
M ost o f t h ese u nits ha vet ightdoor openingsa nd  sm a l loven caviti e s whi ch ma kei t diff icul t to insert and r e move foods, pa rtic u l arl y w h en t he  units are hot .
A nd m any of t he se units ha ve therm os t atica lly co ntroll ed heat i n ge lement s wh ich  cycle on  an do ff andth us length en r ot isseri es coo k ingt i me. Rotisseriesare m o s t eff i cie nt wh en  they h a ve a  constantradiant hea t sour ce.A con stant s ou rce of  he at , however, requireda met hod ofef fici ent ly rem ovin g heatfrom  t hecooking c a v it y  w hi c h t hese  unit stypi cally don " "t posse s.W ithoutef fic i e ntly r e mo v i ng heat, r oti sseri e oven inter i orsm ay overh eat.
T hese u nits al s o t yp icallyhav e small doo r windows and  l ittl e or noin teri or  li gh ting which make s
 or_using bottled_or other forms of_gas may_also_present safety_hazards.
And_hot grease dripping_into glowing charcoal,_gas flames or onto_hot electric coils_may_flare up.
In addition, the single rod spits used on most of these rotisseries may_be_difficult to_use_and_may not do an adequate_job of supporting the food_being cooked.
Another_popular rotisserie type in the U.S. market is_the_enclosed countertop rotisserie_having a vertically rotating spit. These typically have limited_capacity, such as being able to_cook only a_chicken_weighing_five pounds or less._Such capacity may be unsuitable for_families or for use at parties.
Also,_many of these units have small door_openings and hot oven walls which_make it difficult to insert_and remove_food.
And usually when the door_is opened it_swings to_one side where_it is still in the way_of loading or_unloading foods, especially when the door_is_hot.
And because these_units_rotate_foods about_a vertical axis,_the_top half_of_the food usually becomes dry even_when_the chef takes the inconvenient trouble to_regularly baste.
And there are_usually_no provisions for putting_smaller foods closer to the_heat source where they might cook_faster.
Typically these_units have_very hot exteriors which may present safety hazards requiring warning labels_and extra user care.
Another rotisserie type_becoming popular in the_U.S. is_the_countertop toaster oven_with_horizontal rotisserie_spit.
These typically have capacity limitations similar to_those found_on countertop rotisseries with vertical spits._They combine these limitations_with_the difficulty of use of outdoor_rotisseries with their inadequate, awkward and_limited use single rod spits.
Many_of_these_countertop toaster ovens also present_fire safety and smoke hazards from_heat rods which_are directly next to grease drip pans.
Most_of_these units have tight door openings_and_small oven cavities which make it_difficult_to_insert and remove foods, particularly_when the units are hot.
And many_of these units have thermostatically controlled heating elements which_cycle on and_off and thus lengthen rotisseries_cooking_time._Rotisseries are most efficient when they have a constant radiant_heat source._A constant source_of heat, however, required a method of efficiently removing heat_from the cooking cavity which these units_typically don""t posses. Without efficiently removing heat, rotisserie oven interiors may_overheat.
These units also typically have small door windows_and little or no interior lighting which_makes