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White Wine Sauce

 

 

 

4 

chicken  breasts (skinless and boneless) or 2 Lbs. roast  of lamb (boneless)

 

1 

cup white wine

 

3-4 oz  red tomato paste

 

2 

TBSP olive   oil

 

 

 

Sauce preparation:

 

-   Stir in wine with tomato  paste and then olive oil. Use whisk  to mix evenly in a 

stirring motion. Separate sauce, 75%  for marinade (from 3-24 hours covered in the 

refrigerator)  and balance 25% for basting - baste every 20 minutes during  cooking.

 

-   Pierce each chicken breast on the Meat Tower with breasts in an upward position.

 

-   Or pierce lamb on Meat Tower

 

* Remember  to place food on accessories outside  the Rotisserie.

 

•

  Check to ensure that the Meat Tower rotates  freely without touching the heating 

elements.  (N.B. Cook as per chart Page 6)

 

 

 

Spicy Sauce

 

 

 

Whole chicken, or 4 chicken breasts, or 2 Lbs. pork tenderloin, or 2 Lbs. lamb

 

1/3  cup olive oil

 

1/2  Tsp chili (crushed or powdered)

 

 

 

Sauce preparation:

 

-   Mix  olive oil  with  chili  in a bowl.  Separate into  2 servings. One for  sauce and the  other  as a 

table serving.

 

 

 

Whole chicken - use Poultry Rack. Baste 2 - 3 times in final 40 minutes of cooking. 

Meats and chicken breasts - use Meat Tower. Soak first for a few minutes or use as a 

marinade. Baste during  cooking, 2 - 3 times.

 

* Remember  to place food on accessories outside  the Rotisserie.

 

* Excellent   as a marinade for meats.

 

•

  Cooked birds are more crispy when properly  dried. To prepare  a bird,  place under  cold 

running  water,  then  shake out to remove  excess water,  and finally pat dry with 

absorbent paper towels.

 

•

  Check to ensure that the Poultry Rack or Meat Tower rotates freely without

 

touching the heating elements.  (N.B. Cook as per chart Page 6)

 

 

 

 

 

 

 

 

5

Содержание pkrt15

Страница 1: ......

Страница 2: ...ffective Evenly Cooked Foods Thoroughly Cooks and Retains Food Flavor Creates Crispy Exterior and Juicy Tender Interior Dual High Powered Heating Elements Simple Rotary Dial Style Timer Operation Adju...

Страница 3: ...t Malfunctions or is damaged in any way Return it to the store for service 12 DO NOT use this appliance outdoors 13 USE the Rotisserie only for its intended use and USE EXTREME CAUTION when removing d...

Страница 4: ...etizing when basted with olive oil or sauce during last 40 minutes of cooking Do not baste before placing in Rotisserie MEAT TOWER Meat should be pierced onto the top of the 4 skewer prongs on the top...

Страница 5: ...honey 2 TBSP water 1 TBSP vinegar white or red 1 1 2 Tsp A1 Sauce 1 3 Tsp chilis powdered or crushed Sauce preparation Crush the garlic and mix into all ingredients Bring to a boil 1 2 minutes in a sa...

Страница 6: ...ge 6 Spicy Sauce Whole chicken or 4 chicken breasts or 2 Lbs pork tenderloin or 2 Lbs lamb 1 3 cup olive oil 1 2 Tsp chili crushed or powdered Sauce preparation Mix olive oil with chili in a bowl Sepa...

Страница 7: ...inal 40 minutes of cooking Remember to place food on accessories outside the Rotisserie Cooked birds are more crispy when properly dried To prepare a bird place under cold running water then shake out...

Страница 8: ...lly pat dry with absorbent paper towels Check to ensure that the Poultry Rack or Meat Tower rotates freely without touching the heating elements N B Cook as per chart Page 6 Cool Sauce Some of our sau...

Страница 9: ...e cooking see Chart P 6 If you do not own a meat thermometer when cooking time is 95 complete turn off the timer open Swing Door and cut a little into the thickest part of the food and check for donen...

Страница 10: ...Contents Page Important Safeguards 2 Parts Identification 4 How to Assemble Cook 3 Accessories 4 5 Cooking Temperature Chart 5 Recipes 6 13 Cooking Tips 14 Care Cleaning 14 15 Troubleshooting 15 Page...

Страница 11: ...that it will roll easily in a circular manner in the specially recessed area of the base 3 Place the Drip Tray on top of the Tray Support with the raised dimple upwards the Drive Shaft will naturally...

Страница 12: ...chart below lists our testing results however the best guide for complete cooking to taste is a meat thermometer Meat Weight Lbs Temperature Time Whole chicken 3 175 185 o F 60 85 min Whole chicken 4...

Страница 13: ...re more crispy when properly dried To prepare a bird place under cold running water then shake out to remove excess water and finally pat dry with absorbent paper towels Check to ensure that the Poult...

Страница 14: ...to ensure that the Poultry Rack or Meat Tower rotates freely without touching the heating elements N B Cook as per chart Page 6 Citrus Sauce 2 Lbs Pork or 2 Lbs beef or 2 Lbs lamb or 4 chicken breast...

Страница 15: ...s of cooking Meats and chicken breasts use Meat Tower Baste with olive oil only 1 2 times during last 40 minutes of cooking Remember to place food on accessories outside the Rotisserie Cooked birds ar...

Страница 16: ...Place inside the Rotisserie and baste during cooking 2 3 times Remember to place food on accessories outside the Rotisserie Check to ensure that the Meat Tower rotates freely without touching the hea...

Страница 17: ...eating elements or Swing Door Pin down the wings to the body of bird if wings extremely large No power Check that Timer is set over 15 minutes Double check power supply Drip Tray smoking Clean Drip Tr...

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