31
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs,
or appliance in water or other liquid.
4. Close supervision is necessary when any appliance is used by
or near children.
5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any
manner. Contact Consumer Service.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance con-
taining hot oil or other hot liquids.
12. To disconnect, turn T imer Control to the OFF position, then
remove plug from wall outlet.
13. Use extreme caution when removing tray or disposing of hot
grease.
14. Do not use appliance for other than intended use.
15. Oversized foods or metal utensils (except recommended
accessories) must not be inserted in the Rotisserie as they may
create a fire or risk of electric shock.
16. A fire may occur if the appliance is covered or touching
flammable material, including curtains, draperies, walls, and the
like, when in operation. Do not store any item on top of the
appliance when in operation.
17. Do not clean with metal scouring pads. Pieces can break off
the pad and touch electrical parts involving a risk of electric
shock.
2
* Dill Salmon
Delicate herbs baste the fish.
3 8-ounce salmon steaks, 1 1/4 inch thick
4 teaspoons low fat margarine
2 teaspoons chopped fresh parsley
4 teaspoons chopped fresh dill
3 Tablespoons fat-free Mayonnaise
1 1/2 teaspoons non-fat milk
3/4 teaspoon pepper
1/2 teaspoon salt
Combine the margarine, parsley, dill, mayonnaise, milk, pepper and
salt in a small bowl. Mix well. Brush the salmon steaks on both
sides with the sauce. Place the fish in the Adjustable Flat Basket
and insert into Rotisserie. Set the Timer for 25-30 minutes or until
done. The fish will flake easily when done. Serves 3.
Skewered Lamb Kabobs
Marinade
1/4 cup olive oil
4 teaspoons dried rosemary
2 cloves crushed garlic
1/4 teaspoon salt
Kabobs
1 pound boneless lamb
4 large mushrooms
1 medium green zucchini cut into 1" squares
1 ripe plum tomato
Stir marinade ingredients together in a large bowl. Add the lamb
squares, zucchini, tomatoes and mushrooms to the marinade and
toss until all is well coated. Let stand, covered loosely, stirring
occasionally. Keep refrigerated. Add ingredients to skewers and
load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set Timer
for 25-35 minutes or cook until done. Serves 4.
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