BUTTERY MUSTARD GAME HEN
two1 ½ to 2- lbs. cornish game hen, thawed if frozen
¼ cup butter melted
¼ dijon mustard
2 cloves garlic, finely minced
1 ½ tablespoons fresh rosemary, minced or 2 teaspoons dry rosemary
salt and freshly ground black pepper to taste
Wash the hens; take necks and giblets out; rinse well and pat dry. Combine
butter, mustard, minced Rosemary, and garlic in a bowl. Mix well and set aside.
Tie legs together and twist wing tips under back. Brush the hens well with
mustard mixture. Arrange the hens on the Rotisserie Spit according to the
Rotisserie cooking instructions. Use the Cooking Time and Temperature Chart
as a guide or until meat near thighbone is white and tender. Season with salt
and black pepper to taste.
Makes 4-6 servings.
ROASTING
USEFUL TIPS:
♦
You can roast up to 6 lbs of cut meat.
♦
Use an independent timer and a reliable meat thermometer to check your
food.
♦
Cooking temperature needs to be adjusted based on how you want your
food done.
♦
Always use Rack Handle to take the rack out of the oven.
♦
You may use a small amount of cooking spray or oil on your Broil Rack.
11
1. Temperature: Desired setting
2. Function:
ROAST
3. Remove the Dust Cover. Keep the Grill/Griddle as a top during operation.
4. Accessories to be used: Chrome Bake Rack, Broil Rack and Drip Pan
5. Slide Chrome Bake Rack with edge facing down into the lowest rack slot
of the oven.
6. Place food on Broil Rack.
7. Place Broil Rack on the Drip Pan.
8. Place Drip Pan on the Chrome Bake Rack in the oven.
9. TIME/TOAST CONTROL to STAY ON position.
