12
Teriyaki Rotisserie Beef Roast
Control Settings:
Temperature:
MAX
Function:
Rotisserie
3-4 lb. Top round or sirloin tip beef roast
1/4 c soy sauce
1/2 c water
1 TBL ketchup
1 tsp honey
1/4 tsp onion salt
1/4 tsp garlic powder
2 TBL apricot, peach, or
pineapple preserves
2 tsp cornstarch
1. Position 1 Rotisserie Fork at the opposite end of the Spit from where the point
is located and secure into position by tightening the thumbscrew.
2. Insert the Spit through the roast so that both prongs of the Rotisserie Fork
are inserted into the meat. Make sure the meat is centered and the roast is
well balanced.
3. Place the second Rotisserie Fork onto the Spit and secure it into the meat.
4. Tighten down the thumbscrew, and insert the pointed end of the Spit into the
right side of the oven and place the left side of the Spit into the Spit Support.
5. Place the Drip Pan in the Oven in the lowest position to catch the drippings.
6. Turn the Time Control to the STAY ON position and allow to cook for approximately
1-1/2 hours for Rare, 1-3/4 hours for Medium or 2 hours for Well Done**.
7. While the meat is cooking, combine the remaining ingredients in a small
saucepan. Simmer for 10 minutes.
8. Spread the sauce on the roast with a pastry brush during the last 20 minutes of
cooking. Reserve the remaining sauce to serve with the meat.
9. When the meat is cooked, remove from the Oven using the Rotisserie Handle.
10. Skim the fat from the drippings in the Drip Pan and add juices to the reserved
sauce. Heat and serve with meat.
Makes 6-8 servings.
**Check the internal temperature with a reliable oven thermometer at about 1-1/4
hours. Differences in shape and thickness of cuts of meat may alter cooking times.
Jeweled Breakfast Muffins
Control Settings:
Temperature:
375°F
Function:
Bake/Roast
Rack Position:
Top
Rack Orientation: Face Down
3/4 c flour
1-1/2 tsp baking powder
1/2 tsp salt
1/4 c sugar
2 TBL vegetable oil
1 egg
2/3 c low-fat milk
1 tsp vanilla
1/2 c chopped dried fruit*
(Such as mixed apricots, cherries,
apples, and raisins)
1. Spray a 6 cup muffin pan with vegetable oil spray or line with paper cupcake liners.
2. Combine dry ingredients in a mixing bowl.
3. Combine the remaining ingredients and stir into the flour mixture just until
blended.
4. Fill each cup to within 1 inch of the top.
5. Bake 18-20 minutes, until tops of muffins are golden brown.
Makes 6 servings.
*Substitute candied fruit (citron) for special holiday muffins.
