Bravetti BRAVETTI K4930H, Руководство пользователя

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OPERATING INSTRUCTIONS OPERATING INSTRUCTIONS
Using the Poultry Tower
The Vertical Rotisserie has been
designed to cook poultry at the ideal
temperature, removing most of the
unwanted fat and grease. The poultry
will self-baste while it cooks, sealing in
the natural moisture and nutritional
goodness found in the poultry.
Use the following weight guides for
optimum cooking performance:
Suggested Cooking Times
The times provided in this manual are
only a guide to the approximate
cooking times and are averages of
many tests. Cooking time also varies
because of differences on meat,
procedure, and in equipment. The size
and shape of the meat and the amount
of fat and bone are also a major factor.
The starting temperature of the roast
and the accuracy of the equipment
used are examples of procedure and
equipment variables. Remember also
that the meat temperature will usually
rise approximately 5
°
F after the roast
is removed from the Vertical Rotisserie
during the 10-15 minutes allowed for
standing time before carving.
We recommend the use of a meat
thermometer to measure accurately
the desired doneness of the roast or
chicken
The thermometer should be inserted
into the meat surface at a slight angle
or through the end of a roast so that
the tip of the thermometer is in the
thickest portion of the meat and not
resting in fat or against the bone. The
thermometer must clear the heating
element while rotating.
Note on Carving : Whether it is lamb,
beef, pork or chicken, always allow the
meat to sit after you remove it from the
rotisserie. It will continue to cook once
it is removed from the rotisserie, so
you will want to remove it when it is 5
°
to 10
°
short of the desired temperature.
Always allow the roast or chicken to sit
for 5 to 10 minutes before carving so
that the juices will be redistributed in
the meat. Always use a sharp knife
when carving.
IMPORTANT : NEVER cook without
the door of the rotisserie in place and
closed.
Using the Roasting Rack
The roasting rack is made for
cooking tender, juicy roasts that
are lean and delicious. The
roasting rack promotes even
cooking.
Start by trimming the excess fat,
then season. Place the seasoned
roast securely onto the prongs of
the roasting rack and place on the
drip tray that is in the unit. Cook to
the desired doneness. We
recommend using a meat
thermometer to test for when the
roast is done. For variety, try one
of the marinades, rubs or spice
mixtures that are in the instruction
manual. (Please see “Suggested
Cooking Times” chart for
suggested times per pound.)
1. Always trim excess fat from poultry
before cooking.
2. Rub body cavity with salt, pepper or
other seasonings if desired.
3. Fold the wings across the back. We
recommend that you tie the wings
and the legs with butchers twine so
that they do not flap around in the
rotisserie.
4. Place the chicken over the poultry
tower and place the tower onto the
drip tray in the rotisserie. Do not
cover. Do not add water to the drip
tray.
5. Slide the door clockwise to close.
6. Turn the timer on to the desired
time. (Please see “Suggested
Cooking Times” chart for suggested
times per pound.)
7. BBQ sauce can be applied during
the last half hour of cooking.
Note: Cooking times may vary by the
type and size of the bird. We
recommend using a meat thermometer
to test for doneness.
Using the Fillet/Veggie Rack
The fillet/veggie rack is ideal for
cooking fish, chops, chicken
breasts or sliced vegetables.
To cook fish in the fillet/veggie
rack, insert the rack onto the
roasting rack making sure that it is
secure. Then insert the fish fillets
inside the rack, place onto the drip
tray in the unit and set the timer.
Note: Cooking results may vary, adjust these times to your individual
requirements.
35-40 min 30-35 min 25-30 min 3 1/2 - 4 Lamb
35-45 min 30-35 min 25-30 min 2 1/2 – 3 1/2 Beef Rib
35-45 min 30-35 min 25-30 min 2 1/2 – 3 1/2 Beef Roast
35-45 min ------ ------- 2-3 Pork Roast
30-35 min ------ ------- 3-5
Whole Roast
Chicken
20-25 min ------ ------- 1 1/4
Cornish Game
Hen
WELL
147°F / 76°C
MEDIUM
160°F / 71°C
RARE
140°F / 60°C
WEIGHT
POUNDS
CUT
SUGGESTED COOKING TIMES (by pound)
Note: All rotisserie times are based on meats at refrigerator
temperature. We do NOT recommend cooking frozen meats.
Also, the use of a meat thermometer is highly recommended.
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