Operations and Service Manual
Contents
1. 2 B a 1000W 2080W JE RX HEATER IR LAMP Es gi 2080 N 28 HEATER 24 a 2 gt BLOWER MOTOR 15 p ROCKER SWITCH DPST ROCKER A POWER ON ANC 4 J10 THERMOSTAT HEAT RELAY DOOR SWITCH BOE 00000 M SWITCH J9 COIL 00 C2 COIL 000 C3 COIL gt 000000 HI LIMIT HI LIMIT RELAY POWER THERMOSTAT C4 COIL POWER J6 J8 2 7 Mm 0 RELAY COIL RED Wiring Wiring Model RT5 9 7 Schematic 3Phase 6 AMP FUSE ALL CONTACTS SHOWN OPERATIONAL IN COOK MODE 208 240 BLK WHT RED G 6 AMP FUSE Ve 4 CONTACTOR RED h 9 T 1000W 20804 1000W 1 7 i IR LAMP LAMP x T z 2080 3 4 5 6 ew HEATER x ami BLOWER MOTOR 15 DPST ROCKER SWITCH CAPACITOR DPST ROCKER SWITCH POWER ON ANC J10 SNC THERMOSTAT HEAT RELAY DOOR SWITCH 00000000 SWITCH J8 C1 COIL 00000000 C2 COIL C3 COIL 4 00000 LIMIT HI LIMIT RELAY POWER X000 4 THERMOSTAT C4 COIL POWER J6 J8 0000000000 2 7 8 0000000000 0 RELAY COIL 27 Wiring 9 8 Wiring List Item No Part No 1 21950 2 21900 3 21197 4 21198 5 23251 6 22368 7 237892. Clean the grease from the Air Box using Giles FoodService Cleaner available through your Giles Representative or a similar detergent 4 Wipe down the Temperature Censoring Probe This must be kept grease free for proper temperature sensing IMPORTANT NOTE Air Box must be completely dry before reinstalling 8 Preparation 6 Preparation 6 1 Preparation l To begin your preparation you will need the following supplies RT5 20 to 25 fresh whole chickens use approximately 20 3 Ib 1 35kg birds use approximately 25 2 5 Ib 1 13kg birds 50 to 57 fresh whole chickens use approximately 50 3 Ib 1 35kg birds use approximately 57 2 5 Ib 1 13kg birds Giles Prime Rub 471625 available through you local representative a spice shaker for holding Prime Rub a sharp knife a sheet pan 5 Rotisserie spits packed with your RT5 7 spits with 7 Preparation 6 2 Cleaning the Chicken 1 Rinse chickens thoroughly under cold tap water 2 Cut off tails and neck bones 3 Fold wings back behind shoulders for merchandising look 4 Tuck legs under with loose piece of skin 6 3 Dressing the Chicken 1 Sprinkle and knead Prime Rub over entire chicken 2 Make sure to cover completely to give a golden merchandising color while cooking 3 Repeat instructions for the remaining chicken Preparation 6 4 Loading the Chicken There are two methods for loading the chicken 1 Vertical method for
3. H H H U H H H H Remarks 21193 For 220V 50 Hz 3 phase 21 Wiring Wiring Model RT5 9 2 Wiring Diagram 208 240VAC Single Phase 22 BLACK WHITE BLK FIELD WIRING BLACK WHITE BLUE RED WHITE BLACK RED WHITE T WHITE 7 1 PORE es PURPLE WHITE BLACK WHITE A 9 2 5 z E m BROWN NEN Ii g BLACK m 5 E g 5 5 ul 5 d 3 a WHITE BLACK RI BLUE BROWN BLACK E TE 5 2 ate gE x 8 9 3 8 Ll 2 8 WHITE BLACK CTh WHT 10 GA ms E Lf BLK 10 GA RED WHITE 1 NOTE USE ONLY TYPE 18 3 SOW A MULTI CONDUCTOR r WIRE FROM CONTROL CABINET INTO DOORS INSIDE DOOR T BLACK USE HIGH TEMP WIRE P N 25050 TO CONNECT TO HIGH d 4 4 WATTAGE LAMPS USING HIGH TEMP WIRE NUTS TO JOIN F E THE WIRES AND HIGH TEMP EYELETS AT LAMP 5 v 9 5 25 B NOTE UNLESS
4. OTHERWISE NOTED ALL WIRES ARE 18 GAUGE 88 86 8 RED s BLACK 57 GND o mI L1 L2 GND Wiring Wiring Model RT5 9 3 Wiring Diagram 208 240VAC 3 Phase BLACK WHITE YELLOW RED 10 GA WHT 10 GA RED WHITE BLACK RED FIELD WIRING BLACK WHITE BLUE RED WHITE BLACK RED WHITE T SM A WHITE PURPLE MN V h PURPLE WHITE BLACK WHITE rh AS gt f I 5 5 BROWN App ul t 2 Max Lez 491990 D ar i A nn WHITE BLACK ppp EDU h zou BLUE 2 BROWN 56 dM BLACK o E 3 5 gt g g 8 gz LA ded Q 34 RED 10 GA 9 12110 miri 5 T a 98 z 2 WHITE amp BLACK 10 GA hire 9 BLK 10 GA NOTE USE ONLY TYPE 18 3 SON A MULTI CONDUCTOR due WIRE FROM CONTROL CABINET INTO DOORS INSIDE DOOR USE HIGH TEMP WIRE P N 25050 TO CONNECT TO HIGH WATTAGE LAMPS USING HIGH TEMP WIRE NUTS TO JOIN THE WIRES AND HIGH TEMP EYELETS LAMP NOTE UNLESS OTH
5. 8 24253 9 21151 10 21251 11 21165 12 24221 13 23924 14 20503 15 73131 16 21806 17 23244 17 20110 18 21977 19 23751 20 20281 20 20282 21 XXX 22 21288 23 21291 24 21292 25 21290 26 20500 Description Fuseholder Fuse Switch On Off Switch MOM Switch Door Controller Thermister Thermocouple Contactor 3 Pole RT5 Mini Contactor 4 Pole Term Block Main Power Wire Lug Hi Limit Capacitor 1000 W Lamp Blower Element 208V Element 240V Drive Motor Terminal Block Resistor 208V Resistor 240V XXX Connector Male Pin Female Connector Female Pin Male Quench Arc No req d N RA RX P 2 Remarks yy Sab GE ss en e fy nam OL p ER aas L 10 Ga wires LK RED 10 GA WRES L2 L5 L1 L2 L3 L1 L2 L3 10 PR iring 9 8 Wiring Diagram 3 Phase Wiring Model RT7 29
6. ERWISE NOTED ALL WIRES ARE 18 GAUGE 23 Wiring Wiring Model RT5 9 4 Wiring Diagram 220VAC 1 Phase BLACK WHITE A BLUE REO WHITE BLACK REDNWHITE WHITE 5 hd WHITENPURPLE AA PURPLENWHITE BLACKNWHITE A E E 8 3 c BROWN A i BLACR A 385 EZ 2 BTE ES 6 a pp I RAR NN pe 3 2 BLUE E BROWN 5 A hahh BLACK lt 2 34 e dom 2 Les Lp h T E Qo gt ug 5 ot x z I RED 10 5 25 m o WHT 10 GAJ A M 88 gt 2 x 5 WHITE 3 BLACK LI WHT 10 GA 2 WE 9 LP BLK 10 REDNWHITE NOTE USE ONLY TYPE 18 3 SOW A MULTI CONDUCTOR WIRE FROM CONTROL CABINET INTO DOORS INSIDE DOOR BLACK USE HIGH TEMP WIRE P N 25050 TO CONNECT TO HIGH zd WATTAGE LAMPS USING HIGH TEMP WIRE NUTS TO JOIN 9 THE WIRES AND HIGH TEMP EYELETS Zo 8 8 26 5 gt NOTE UNLESS OTHERWISE NOTED 8 ALL WIRES ARE 18 GAUGE EES BLACK L1 Bl
7. Flattened boned skinned Breast Chopped Broccoli American or Swiss Cheese Garlic Oregano Paprika Parsley Butter Instructions Combine 1 cup 5 Olive Oil 2 tbsp 30ml minced Garlic and 1 cup 24 L fresh Ginger in saucepan Heat over medium heat simmer 5 min 2 cups 5 Chicken Stock Grated rind of 2 Oranges and 1 cup 24 L of Soy Sauce Season with Salt and Pepper Combine 1 tsp 7 5ml Comstarch with 1 4 cup 24 L of Water Add to sauce Makes 5 cups 1 8 L Mix Apples and Walnuts with Basic Bread Stuffing Moisten with Sheny Sprinkle with Paprika and Parsley Top with Butter Place in Baking Pan Sprinkle with Garlic and Oregano Place Broccoli on Breast and Cover with Cheese Fold Breasts so that Stuffing is contained Sprinkle with Paprika and Parsley Top with Butter Place in Baking Pan Temp Simmer 400 F 204 C 400 F 204 C Time 10 Min 20 Min 20 Min Recipes Ingredients Seafood Stuffed Flounder Flounder Fillets Lemon uice Butter Seafood Stuffing 12 oz 36kg Seafood cup 12 L Bread Crumbs 1 Egg cup 06 L Cream cup 03 L Sherry Vegetable Lasagna 1 cups 36 L Chopped Onion 2 tsp 10 ml Minced Garlic 6 ozs 17kg Chopped M ushrooms tbs 45 ml Sherry 1 tbsp 15 ml Butter 2 lg stalks of Broccoli or Cauliflower Acups 1L 10 1 1k Chopped Spinach 2 cups 48 L Ricotta Cheese 1 cu
8. Operations and Service Manual RT 5 Giles Enterprises Inc Box 210247 2750 Gunter Park Drive West Montgomery AL 36121 0247 USA 4 334 272 1457 Service Hotline 1 800 554 4537 USA amp Canada Only FAX 334 272 3561 www gilesent com FOODSERVICE EQUIPMENT Form No 66035 10 98 Safety Precautions FOR YOUR SAFETY DO NOT store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance o WARNING Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read the installation operating and maintenance instructions thoroughly before installing or servicing this equipment POST IN A PROMINENT LOCATION Table of Contents 44 Introdu noon A a Installation Installatior cas E EE eua Ae OE PO did Ventilati on of the Giles Rotisserie 0 1 eene nennen Electrical Requirements te a ea eredi de pus Pus eus uot Rotisserie Components and Their Function Operati 21 Preparing the Unit to Cook Loading PFIOGUCE Cooking Producte Guide Cleaning and Maintenance Ext
9. ack NEUTRAL WHITE j GND GREEN YELLOW FIELD WIRING Wiring Wiring Model RT5 9 5 Wiring Diagram 220VAC 3 Phase M 8 g T e ul 2 BLACKNWHITE E amp M PURPLE WHITE 5 E E 5 6 5 iis BLACK WHITE ORANGE REDNWHITE 5 BLACK WHITE jq z BROWN 5 BLACK BLACKS ul E 9 GB WHITE 5 5 E I 4 5 5 a o gt RENNES BLUE JE 2 aL E WHT 10 a a RED 10 GA E GB 5 5 10 2 a g T 5 BLUE E gt BROWN In BLACK BLK 10 x WHITE BLACK E a a RED WHITE 5 25 so 8 NOTE UNLESS OTHERWISE NOTED 5595 ALL WIRES ARE 18 GAUGE ae 955 3 5555 T BLACK GROUND WHITE ue reed Sui TM Jl a WHITE GREEN YELLOW 25 Wiring Wiring Model RT5 9 6 Schematic Single Phase ALL CONTACTS SHOWN OPERATIONAL IN COOK MODE 208 240VAC 6 AMP BLK RED G BRAME FUSE FUSE e e oe C4 CONTACTOR
10. arlic Lemon uice Parsley Salmon Steaks on Foil Packets Salmon Lemon uice Parsley Garlic Foil Instructions Rub Spices over Roast and Place in the Baskets Soak Racks of Ribs in Beer for 2 or more hours Thread into spits Cook 30 Minutes Brush with Barbecue Sauce Cook for an additional 15 Minutes Rub or sprinkle with Garlic Top with Lemon J uice and Parsley Add 1 tbsp 15 ml Butter Place in Baskets or on Racks Place Steaks in center of square of foil Sprinkle w Lemon J uice Parsley and Garlic Close foil packet around Steaks Salmon Steaks in Brioche or Similar dough are prepared as above Brush with Egg Glaze 1 Egg whipped with 1tbsp 15ml water Place in Baskets or on Racks Temp 400 F 204 C 400 F 204 C 420 F 215 C Time 45 Min 45 Min 12 Min Recipes Ingredients Stuffed Lobster Lobster Paprika Parsley Butter Stuffing 2 tbsp 30ml Crab M eat shell removed 1 Egg cup 06 L Sherry Bread Crumbs Mustard Tarragon Stuffed Flounder Flounder Lemon uice Foil Stuffing 2 tbsp 30 ml Chopped tsp 2 5 Fennel Seed Fresh Tarragon 8 tbsp 12 L Melted Butter 2 cups 48 L Bread Crumbs 2 tbsp 30 ml Dijon Mustard Mix together Instructions Steam Lobster Cool and remove innards Loosen Tail M eat Moisten Crabmeat with Egg and Sherry Add enough Bread Crumbs to hold mixture toget
11. cts and spits are HOT Use heat mitts when handling hot products and hot spits 1 Openthe door s Remove the spits Press the LOAD Key to rotate the Carrier Cleaning and Maintenance 5 Cleaning and Maintenance 5 1 Exterior 1 Turn power OFF before attempting to clean 2 Usemild non abrasive detergent and polish stainless steel with approved stainless steel cleaner 3 Use a regular glass cleaner on the glass inside and out 4 Clean daily to avoid buildup which may cause discoloration and poor sanity conditions NOTE Care to not contact the quartz lights with cleaners 5 2 Interior tum power off l Therotor unit accessories and lower drawer can all be easily removed for cleaning 2 Useamild non abrasive detergent and hot water 3 TheAir Box and Temperature Probe should be cleaned weekly to prevent grease build up 4 The Air Box may be soaked in Giles FoodService Cleaner available thorough a Giles Representative if desired and the temperature censoring probe should be wiped clean at this time to assure correct temperature attainments 5 Make sure the rotisserie has been TURNED OFF and allowed to cool 5 3 Cleaning Instructions for the Air Box 0 CAUTION To prevent injury or bums the unit must be cool before attempting to perform this ure 1 Open door and remove 4 large nuts located the upper Cooking Chamber 2 Oncethe nuts have been removed the Air Box will drop down for removal and cleaning 3
12. epair or assistance please contact your local Giles representative If you require further assistance please contact our corporate office in Montgomery Alabama at 1 800 288 1555 Please have the following information available when calling for assistance It may be helpful to record this information in the blanks provided below for a quick reference 1 2 4 5 Model Number Serial Number Phase Voltage Nature of Problem The above information can be found on the Rating Plate located on the unit s side 19 Wiring 9 Wiring Model RT5 Wiring Diagram 208 240 V Single Phase Wiring Diagram 208 240 V 3 Phase Wiring Diagram 220 V Single Phase Wiring Diagram 220 V 3 Phase Wiring Schematic 208 240 V Single Phase Wiring Schematic 208 240 V 3 Phase Wiring Model RT7 Wiring Diagram 208 240 3 Phase Wiring 9 1 Wiring List Item No Part No 1 21950 2 21875 3 21197 4 21198 5 24237 6 22368 7 23799 8 23788 9 21175 10 21151 11 21102 12 21101 13 23924 14 20501 15 73131 16 21799 17 23245 17 23249 18 21976 19 23751 Description Fuseholder Fuse Svvitch On Off Switch MOM Switch Door Controller Probe Variable Probe Hi Limit Contactor 2 Pole RT5 Contactor 3 Pole RT5 Relay Socket Hi Limit Capacitor 1000 W Lamp Blower RT5 Element 208V RT5 Element 240V RT5 Drive Motor RT5 Terminal Block RT5 No req d H
13. erior Interior tUm DOW OF Off pell Cleaning Instructions for the Air BOX Let ie see Camell Preparation PEDRO oca edad 0 Cleaning the Dressing the faite Lose d Mee dut Loading the Chicken erecta tala ente sas Introduction Introduction Congratulations on the purchase of your new Giles Rotisserie With proper care and maintenance this unit could provide you with years of trouble free service The Giles Rotisserie compliments the existing Giles line of products by providing a non fried cooking alter native It will open many selling opportunities for your c store and supermarket business Your customers will continue to demand variety with possible emphasis on healthier cooking approaches Utilizing a rotis serie convection combination the RT5 and RT7 are able to prepare many entrees that are low in fat and cholesterol To help protect your investment in this state of the art cooking equipment we recommend you take a few moments to familiarize yourself with the installation cleaning and maintenance procedures contained in this manual Adherence to these recommended procedures minimizes the potential for costly Down Time and equipment repairs How the Giles Rotisserie System Works The Giles Rotisserie uses a combination of hot air convection and rotisserie cooking to produce an unli
14. four 4 or more chickens per spit rommoogr Place four 4 to five 5 chickens on each spit depending on weight of birds To thread chicken on a spit take the bird in one hand and the spit in the other Hold chicken like it is sitting in the palm of your hand Push the two pointed parts of the spit into the side of the chicken One point should in just under the wing and the other should go in under the leg You will generally hear a popping noise as the spit is passing through the chest cavity If you have placed the chicken correctly on the spit it will look like it is sitting Fold wings back over the top of spit Continue with the remainder of the chicken until you have all spits full Horizontal method for 3 or less chickens per spit A B D Hold chicken so the neck opening faces pointed parts of spit Push the two pointed parts of spit into side of body and then through the thighs If placed correctly neck opening will face to the right and the tail to the left Fold the wings behind the chicken Continue with the remainder of the chicken until all spits are full 11 Recipes 7 Recipes Ingredients Instructions Temp Time Whole Chickens Sprinkle Prime Rub on the chicken 350 F 60 Min 2 IDS 1 1 ea rub mixture over the entire bird 176 5 C Add 5 min Chester Prime Rub Roast onspits 4 per spit for each available through Giles Rep additional Ab 56kg of whole bird weigh
15. her Put Stuffing in cavity Top w Paprika Parsley and Butter Place in Baking Pans Stuff Flounder w Stuffing Sprinkle w Lemon uice Wrap in foil Place in Baskets or on Racks Without foil place Stuffed Flounder in pan and Top w Butter Temp 400 F 204 C 420 F 215 C Time 10 Min 12 Min 16 Parts 8 1 Cabinet Components 00 Part 40001 40000 46766 46807 33098 34313 34315 40852 33083 33083 70304 34261 33099 35160 70063 70086 34372 Description Glass Door RT5 Glass Door RT7 Leg RT5 Leg RT7 Door Assembly RT5 Door Assembly Customer RT7 Door Assembly Control RT7 Door Latch M agnetic Grease Funnel RT5 Grease Funnel RT7 Spits RT5 Spits RT7 Spit Drive Assembly RT5 Spit Drive Assembly RT7 Support Replacement Kit RT5 Support Replacement Kit RT7 Stacking Kit RT7 No req d N P VU PP dd NN N B BRN Remarks 17 Parts 8 2 Accessories Item No Part No Description 1 70200 Spit Uncoated RT5 2 70204 Roasting Pan Coated 3 70210 Roasting Pan Uncoated 4 70205 Roasting Pan Uncoated 5 70203 Combo Basket Coated 6 71475 BBQ Sauce 7 71625 Prime Rub REQUIRES CARRIER maximum load is 10 Ib per accessory Parts 8 3 Parts Ordering and Service Information If you require r
16. liance and surrounding area free and clear from combustible materials with in 1 2 54cm of the side and 6 15 2cm of the back 2 Please note the wiring diagrams for this appliance are located at the rear of the Manual Section 9 3 Please ensure this appliance is electrically grounded in accordance with local codes or in the absence of local codes with the National Electrical Code ANSI NFPA 70 1984 4 Please provide adequate room for servicing and proper operation of this appliance Also provide adequate ventilation in the operating area where necessary 5 Always consult with an electrician or other qualified individuals prior to installation 6 Ensurethe voltage and amperage supplied to the unit are as specified on the rotisserie s rating plate 7 sure this unitis in a secure position and will not move 8 Install this appliance so the door can open and close without obstruction to avoid breaking the glass IMPORTANT NOTE The above steps will help to ensure safe and proper installation your rotisserie If you have any questions conceming these procedures contact your local Giles distributor or other qualified service person 9 Pleaseretain this manual for future reference 0 DO NOT Modify Alter or Add Attachments to this Equipment Installation 1 2 Ventlation of the Giles Rotisserie IMPORTANT NOTE Guidelines for proper ventilation system requirements may differ Always consult with local authorities to e
17. mit ed variety of food products The food products are rotated in different carrying accessories which are mounted on the grill s Rotor Assembly included in this manual Section 8 2 is a list of accessories The Rotisserie s fan motor maintains two separate circulation systems one for hot air and the other for cooling Hot air is forced downwards through the air box that is mounted in the ceiling of the grill chamber This hot air will surround the food and be drawn back through the center of the air box The air for cooling is drawn in undemeath the grill through a duct between the grill chamber and the elec trical components and is then directed through the roof and the vent slots on the left hand side This process enables cool air to continually cover the grill chamber The air cooling fan is thermostatically con trolled and is able to function even after grilling is finished The temperature in the grill chamber is con trolled by an electronic thermostat with a range of 150PF 65 6 C to 420 F 215 6 C Installation Instructions 1 1 Installation Instructions This section provides a summary of the procedures necessary for proper installation of your new Giles Rotisserie To prevent personal injury or equipment damage please ensure the following steps are taken o CAUTION For you Safety DO NOT store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliances l Keep the app
18. nsure compliance 1 3 Electrical Requirements 0 WARNING This Rotisserie must be adequately and properly grounded Improper grounding may result in electrical shock Always refer to your local electrical code to ensure proper grounding of this or any other electrical equipment Always consult with an electrician or other qualified service person to ensure breakers and wiring are of sufficient rating and gauge for the equipment being operated Giles Rotisseries are available from the factory wired for 208 or 240 volts and single or three phase 50 60Hz service Check the rating plate on the side of the rotisserie to determine the correct power supply Rotisserie Components amp Their Function 2 Rotisserie Components and Their Function ITEM DESCRIPTION FUNCTION 1 Fig 1 Power Switch The Power Switch is a two position Switch Move the Switch to the ON position to operate 2 Fig 1 Load Switch The Load Switch is pressed to rotate the Spit Carrier for loading and unloading the Spits 3 Fig 1 Controller The Controller sets the cooking temperature and time 4 Fig 1 Drip Tray The Drip Tray catches the juices that drip from the chicken directing itinto the drain pan 5 Fig 1 Drain Pan The Drain Pan holds the juices that drop from the chicken during the cooking operation 6 Fig 1 Spit Carrier The Spit Carrier holds the spits and rotates during the cooking operation 7 Fig 1 Spits The Spit holds the product during the c
19. ooking operation Giles Rotisserie Model RT5 Model RT7 Figure 1 Operating Instructions 3 5 6 Operating Instructions Turn the Power Switch counterclockwise to the ON position Open the door s remove the spits Press the LOAD key to rotate the Carrier Close the door s SET TEMP light will illuminate adjust the cooking temperature by rotating the SE knob until desired temperature is displayed Press the TEMP key ACT TEMP will display ACT TEMP Light will illuminate While the unit is preheating place the product on the spits NOTE To Stop the unit s cycle open the door s or place the switch in the OFF position Preparing the Unitto Cook 4 Preparing the Unit to Cook 4 1 Loading Product 1 When the unit reaches the set temperature LOAD will flash on the display 2 Openthe door s and install the spits with the product in the Carrier Press the LOAD Switch to rotate the carrier NOTE The unit will automatically retain the most recent time and temperature setting If there is not a change to the setting skip step 1 4 2 Cooking the Product l Pressthe TIME Key rotate the SET Knob until the desired time is displayed 2 Pressthe START STOP Key to state Time Cycle 3 When Cooking Cycle is complete an alarm will sound and DONE will flash in the display 4 Pressthe START STOP Key to silence the alarm 4 3 Unloading the Product Q Produ
20. p 24 L Shredded M ozzarella 6 tbsp 09 L Parmesan Cheese cup 06 L Chopped Parsley 2 Eggs Salt and Pepper 3 cups 7 L Tomato Sauce 8 ozs 24kg Lasagna Noodles uncooked Split Comish Game Hens Marinade cup 06 L cup 12 L Wine cup 12 L Lemon uice Fresh Garlic Instructions Wrap Flounder Fillets around Seafood Stuffing Place in Baking Pans or on Racks Sprinkle with Lemon uice and Butter If Stuffing is too wet Add more Bread Crumbs If Stuffing is too dry Add more Sherry or Cream Saut first 4 ingredients in 1 tbsp 15 ml Butter Add Broccoli and Spinach with Salt Pepper to taste Mix In separate bow Cheeses Parsley Eggs Salt and Pepper In Baking Pan Spread cup 12 L Tomato Sauce on bottom Layer uncooked Noodles gt Cheese Mixture Vegetable Mix and Y Vegetable Mix and 1 cup 24 L Tomato Sauce Repeat End with layer of Noodles Top with Sauce Bake Let stand 10 Minutes before serving Split Game Hens at backbone Remove Backbone Brush with Marinade Place in Baskets with skin side up Temp 420 F 215 C 375 F 190 C 400 204 Time 15 Min 25 Min 40 Min Recipes Ingredients Rolled Roast Beef 5 Ibs 2 3 k each Mustard Powder Garlic Powder Oregano Rosemary Ribs Racks of Ribs Beer CF Barbecue Sauce Available thru your Giles Rep Salmon Steaks Salmon G
21. t Optional Spices For optional spices mix together 1 tsp 5ml Garlic 1 tbsp 15ml Oregano tbsp 7 5ml Thyme 1 tbsp 15ml Parsley tbsp 7 5ml Cumin 2 tbsp 30ml Lemon Pepper Whole Chickens Heat 1 cup 24 L Chicken Stock 350 F 60 Min 2 1 1 ea Add cup 06 L of Pomegranate 176 5 C Pomegranate Sauce Preserves or 1 24 L Chicken Stock 1 cup 24 L Pomegranate J uice Cup 06 L of Pomegranate Cup 06 L Honey Preserves or J uice of Lemon 1cup 24 L Pomegranate Reduce to desired consistency J uice Add Salt and Pepper to taste 06 L Honey Makes about 1 24 L J uice of Lemon Salt and Pepper Lemon Herb Sauce Combine all ingredients and cup 2 L fresh chopped Stir to blend together Rosemary Makes 4 cups 1 L 2 tbsp 30ml minced Garlic 2 cups 5 L Olive Oil 1 cup 24 L Chopped Parsley 2 cups 5 L Lemon uice 1 tbsp 15ml Salt 1 tbsp 15ml Black Pepper 1 tbsp 15ml Oregano Recipes Ingredients Ginger Orange Sauce 1 cup 5 Olive Oil 2 tbsp 30ml minced Garlic 1 cup 24 L fresh Ginger peeled and grated 2 cups 5 Chicken Stock Rind of 2 Oranges J uice of 4 Oranges 1 cup 24 L of Soy Sauce Salt and Pepper 1tsp 7 5ml Comstarch cup 24 L of Water Apple Stuffed Chicken Breast Flattened boned skinned breast Diced Apples Chopped Walnuts Bread Stuffing Sheny Paprika Parsley Butter Broccoli Stuffed Chicken Breast
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