ROTISSERIE RECIPES
Wash the whole chicken; rinse well and pat dry inside and out; pull excess fat. Set
aside. Combine soy sauce, garlic salt, white pepper powder, dry sherry, ginger, and
sugar in a small saucepan. Boil and simmer over medium heat for 2-3 minutes. Mix
water with cornstarch. Stir to thicken the sauce. Set aside to cool. Place the chicken in
a large bowl. Brush or rub the sauce all over the chicken, inside and out. Cover and
refrigerate for 2-12 hours. Use a cotton butcher's cord to tie the chicken. Wrap it tightly
to keep legs and wings from falling on to heating elements. Coat the chicken with
honey. Mount the chicken on rotating set. Follow the Rotisserie instructions. Use the
Time and Temperature Chart in the book as a reference of your cooking time. Makes
4-6 Servings.
BUTTERY MUSTARD GAME HEN
1 1/2 to 2- lbs. cornish game hen, thaw if frozen
1/4 cup butter melted
1/4 dijon mustard
2 cloves garlic, finely minced
1 1/2 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.
B.B.Q. PORK SPARERIBS
B.B.Q. Sauce (medium-size bowl)
3/4 cup chili sauce
1 cup ketchup
1/4 steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic, finely pressed
1/4 cup fresh horseradish, finely grated
3 tablespoons dry mustard
1 tablespoon Tabasco sauce
1 tablespoon molasses
1 tablespoon red wine vinegar
1/2 cup dry red wine
1 tablespoon black peppercorn
3 tablespoons tequila
1 rack of pork spareribs (3-4 lbs)
www.Ginnys.com
ROTISSERIE RECIPES
Wash the rack and boil over medium heat for about 10-15 minutes or until meat turns
white. Set aside to cool. Combine all the ingredients of B.B.Q. sauce in a bowl and mix
well. Adjust seasonings to taste. Brush the ribs well on all sides with barbecue sauce.
Follow the Rotisserie instruction to position the rib on the Rotisserie Spit Rods or place
it in the Food Basket. Use Time and Temperature chart in the book as a reference to
roast or until it is tender. Serve the ribs with the remaining sauce on the side. Makes 6-
8 servings.
ROASTING
1.
Remove Lid. Use Griddle Top as a top cover when the oven is in operation.
2.
Connect the power supply.
3.
Ensure the Oil/Crumb drip tray is in place.
4.
Press the “BAKE&ROAST” button to select the roasting mode.
5.
Set the oven at desired temperature.
6.
Press the “TIMER” button and use the “INCREASE” or “DECREASE” button to
set the desired cooking time.
7.
Press the “START” button, the oven begin to preheat automatically.
8.
Brush the food with oils, sauces or seasonings as desired and place in the
roasting tray.
9.
Once preheating completed, the oven beeps.
10. Place the Roasting tray on the lower or middle slots with oven mitts.
11. Close the door and press the “START” button. The clock on the LED display will
show the time counting down in one (1) minute intervals.
12. The oven will beep eight (8) times to signal the end of the roasting cycle and the
word “END” will appear flashing on the LED display. Press the “PAUSE/CANCEL”
button to clear the display. Remove the roasting tray with oven mitts.
13. Unplug the appliance when finished using.
Note
: You can only set the time up to a maximum of three (3) hours.
www.Ginnys.com
13 14
Содержание TL-1028RF-AQ
Страница 3: ......
