Ginnys TL-1028RF-AQ, Instruction Manual

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ROTISSERIE
Food Basket Use
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The Food Basket is supplied for foods that are not practical for skewers. It is ideal
for whole fish, fish steaks and fillets, sausage, ribs, and vegetables.
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Spray Food Basket with nonstick spray for easier cleaning.
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Place food into basket. Balance the weight evenly.
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Close basket and put the pointed end into the drive socket on the right side of the
oven wall first, and then press down the rod end to the drive socket on the left side
of the oven wall.
USEFUL TIPS FOR USING THE ROTISSERIE:
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If you cook two chickens at one time, we suggest each chicken not weigh over 5
pounds.
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If you cook two chickens at one time, place them vertically. If you cook only one
chicken at a time, you can place it horizontally.
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For better taste, season with your favorite seasoning.
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For easy loading of the rotisserie, use the spit loading base to hold the rotating
wheel while you load the poultry. The loading base will also help keep your
countertop clean.
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Use a reliable meat thermometer to check internal temperature for doneness.
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Always remember to use protective mitts when you use the oven. It is hot!
ROTISSERIE CHART
Please note that the cooking times and temperatures given here are only as a guide;
they may vary due to differences in meat size and temperature of refrigerated food.
Desired doneness is based on personal preference. Adjust your cooking time and
temperature for rare, medium, or well done.
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ROTISSERIE
FOOD WEIGHT TEMP °F APPROX. TIME
POULTRY
Chicken
(whole)
3-5 lbs 450 1 hr. 15-30 min
Cornish Hen 3/4 to 1 1/2 lbs 425-450 18-30 min
Duck
(whole)
4-5 lbs 400 1hr. 20 min
BEEF
Roast Beef 3-5 lbs 450 1 hr. 40-45 min
Veal Roast
(boneless)
4-5 lbs 450 2hrs. 20-30 min
PORK
Pork spareribs 3-5 lbs 425-450 2hrs 15-30 min
Pork Roast 3-5lbs 450 1hr. 30 min
Smoked Ham
(boneless)
4-5 lbs 425-450 1 hr. 30-40 min
ROTISSERIE RECIPES
TERIYAKI ROTISSERIE CHICKEN
1 whole chicken (about 4 lbs)
1/2 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon white pepper powder
1/4 cup dry sherry
1/4 cup sugar
3 slices fresh ginger root
1 1/2 teaspoon honey
3 tablespoons water
1 1/2 tablespoons cornstarch
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