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1. Canard 1 5 2 5 kg de dinde 2 3 kQ Poitrine de dinde 3 4kg PORC R ti en couronne 2 2 5 kg R ti de longe 1 2 7 kg Filet de porc 3 5 ga 700 g Roti de porc roul 1 5 3 Kg C tes lev es 1 2 2 2 kg JAMBON Jambon en conserve 1 3 5 kg Jambon jarret 15 3kg AGNEAU Gigot d agneau 15 3kg Rouleau dagneau 1 5 3 kg BOEUF Filet de boeuf r ti 1 3kg Entrec te roul e 2 3kg Pointe de Surlonge roul e ou Rosbif de croupe 2 4 kg R ti de c te 2 4KQ AUTRES Hot dogs Saucisson Bratwurst pre cuit Pommes de terre nouvelles Pommes de terre en robe Mais en pis L gumes 90 C 185 F 90 C 185 F 90 C 185 F 90 C 185 F 75 80 C 165 170 F 9 80 C 165 170 F 15 80 C 165 170 F 75 C 165 F 73 75 C 160 165 F 65 70 C 145 150 F 65 70 C 145 150 F 82 88 C 175 180 F 82 88 C 175 180 F 70 73 C 150 160 F 70 73 C 150 160 F 70 73 G 150 160 F 0 73 C 150 160 F 7 mn 10 min 15 mn 17 mn 60 mn 80 mn 60 mn 80 mn 60 mn 80 mn 20 mn 30 mn Temps de cuisson approximatif 30 mn 60 mn 60 mn 110 mn 60 mn 110 mn 2 h 10 mn Poitrine 70 mn 100 mn 100 mna3h 100 mn 2 h 10 mn 60 mn 70 mn 20 mn a 40 mn 80 mn 2 h 35 mn 60 mn 120 mn 45 mn 60 mn 50 mn 80 mn 120 mn 75 mn 120 mn 99 mn 2h50mn 100 mn 2 h 50 mn 100 mn 3 h 45 mn 100 mn 3 h 45 mn
2. Les temps de cuisson figurant sur le tableau sont partir d aliments non surgel s ou d congel s Si la minuterie doit tre r gl e pour moins de 10 minutes tourner le bouton passe le rep re de 10 minutes et r gler ensuite 10 gt NOTA Au r tisserie des volailles et autres viandes dans la R tisserie Carrousel ne manquez pas de v rifier leur degr de cuisson l aide d un thermom tre viande p Si l aliment exige plus de 2 heures de cuisson la minuterie devra tre remise en marche car elle Sarr te automatiquement apr s 2 heures Avant d utiliser la Rotisserie Carrousel pour la premiere fois veuillez consulter le Livre d instructions de la R tissoire Carrousel pour bien conna tre son mode d emioi TRUCS DE DEPEGAGE D pecage de la volaille Coucher le poulet ou autre volaille sur la planche decouper les pilons s tendant droite En commencant par le c t en face du d peceur d tacher la patte en la saisissant avec la main gauche et en tirant d licatement dessus tout en coupant dans la chair entre le corps et l articulation de la cuisse Placer la patte sur ta planche d couper et trancher l articulation pour s parer pilon et cuisse Trancher la chair de la cuisse et du pilon parall lement a l os Piquer une fourchette viande dans la poitrine pour immobiliser le corps Couper l aile en glissant le couteau dans larticulation D couper la poitrine en commen ant juste au des
3. Carousel Rotisserie Cookbook Great gourmet recipes for everyday use Enjoy Rotisserie Cooking at Home Model 4780 Congratulations Enjoy rotisserie cooking at home in just a few easy Steps with your new Sunbeam Carousel Rotisserie We ve done everything we can to make rotisserie cook ing a breeze Our instruction book is designed to give you helpful information tips and a host of great recipes Your Sunbeam Carousel Rotisserie will e Seal in natural juices while unwanted fats drip away e Cook chicken to be moist and flavorful inside crispy and golden brown outside e Evenly brown and cook a wide variety of foods to perfection eProvide a smokeless cooking environment with see through door e Clean up easily with dishwasher safe components Table of Contents Introduction Using Your Rotisserie Safely Important Safequards mn Know your Sunbeam Carousel Rotisserie Assembly Instructions n Step by Step Directions Cleaning and Caring for Your Rotisserie Cooking Times sss Warranty IMPORTANT SAFEGUARDS When using electrical appliances to reduce the risk of fire electric shock and or injury to persons basic safety precautions should always to be fol lowed including the following 1 Read all instructions carefully 2 Do not touch hot surfaces use the handles or knobs Always use oven mitts when handling hot mate
4. BEEF Beef tenderloin roast Rolled rib roast Rolled sirloin tip or rump roast Standing rib roast OTHER Hot dogs Pre cooked bratwurst New potatoes Baked potatoes Corn on the cob Vegetables Weight SS to 3 Ibs 3 1 2 to 5 Ibs or 2 hens 3 to 5 Ibs 4 to 6 Ibs 6 to 8 Ibs 4 to 5 Ibs 2 1 5 to 5 1 2 Ibs 3 4 to 1 1 2 Ibs 3 to 6 Ibs 2 1 2 to 41 2 Ibs 2 to 7 lbs to 6 Ibs 4 to 6 Ibs 3 to 6 Ibs 3 to 6 Ibs 3 to 6 Ibs 2 to 6 Ibs 4 to 6 Ibs 4 to 8 Ibs 4 to 8 Ibs Temperature Meat Thermometer 185 F 185 F 185 F 185 F 185 F 185 F 165 F 170 F 165 F 170 F 165 F 170 F 165F 160 F 165 F 145 F 150 F 145 F 150 F 175 F 180 F 170 F 170 F 150 F160 F 190 F 160 F 150 F 160 F 150 F 160 F Approximate Cooking Time 30 min 60 min 60 min 110 min 60 min 110 min 2 hr 10 min 70 min 100 min 100 min 3 hrs 100 min 2 hrs 10 min 60 min 70 min 20 min 40 min 00 min 2 hrs 35 min 60 min 120 min 45 min 60 min 50 min 80 min 120 min 60 min 120 min 70 min 120 min 75 min 120 min 55 min 2 hrs 50 min 100 min 2 hrs 50 min 100 min 3 hrs 45 min 100 min 3 hrs 45 min 7 min 10 min 15 min 17 min 60min 80min 60 min 80 min 60 min 80 min 20 min 30 min NOT E When preparing poultry and other meats int he Carousel Rotis
5. Emprisonner les sucs de la viande seules la graisse ind sirable sen coule e Cuire un poulet char Juteuse et succulente tout croustillant et dun beau dor e Cuire une vari t d aliments la perfection et les brunir uniform ment e Assure un milieu sans fum e grace a sa porte transparente e Elle comporte des pieces qui vont au lave valssel le e Elle est d emploi facile Table des matieres Mises en garde importantes Ftudiez votre R tissoire Carrousel Sunbeam Mode d emploi Nettoyage de la ROtissoire Prenez soin de votre R tissore FOR de Sea i esser per den nee Trucs de de pecage a a snn nr rs Garantie esenee 2 Usage s curitaire de votre Rotissoire Avant l usage 1 Lire toutes les instructions 2 Bien d barrasser la lechefrite de tout corps tranger 3 D coller l tiquette de la porte 4 Brancher la Rotissoire sur une prise de courant appropri e Ou l utiliser 1 Ne l utiliser que sur une surface stable r sistant la chaleur 2 Ne pas utiliser la Rotissoire en plein soleil ni un endroit ou elle serait expos e a d autres sources de chaleur tel que sur la cuisini re ou dans un four 3 Tenir la R tissoire hors de la port e des enfants elle devient tr s chaude 4 Placer l appareil une distance d au moins six pouces des murs Durant l usage 1 La temperature est tr
6. bottled hot pepper sauce 8 tiny new potatoes halved about 1 pound 1 medium carrot cut into 2 matchsticks 1 medium celery stalk cut into 1 pieces 2 3 cup chicken or beef broth 3 tablespoons all purpose flour 1 2 cup whole milk or light cream 1 2 teaspoon dried thyme crushed 1 2 teaspoon dried rosemary crushed Trim lamb and cut into 1 1 2 to 2 chunks For marinade combine the 1 3 cup broth vinegar Worcestershire sauce olive oil garlic and hot pepper sauce Add lamb cover and refrigerate 2 hours Remove lamb from marinade reserving marinade Skewer lamb chunks on spit and secure into basket Brush potatoes carrots and celery with marinade place vegetables in basket Close door and cook about 1 hour or until vegetables and meat are tender In a saucepan combine 2 3 cup broth 1 4 cup of the remaining marinade thyme and rosemary add juices from drip pan Bring to boiling Combine milk and flour mix well Add to hot mixture Cook and stir until thickened and bubbling Cook and stir 1 minute more Page 26 To serve place hot meat and vegetables mixture in a serving bowl Pour hot gravy over stir to coat well HONEY CURRY LAMB ROAST 4 to 6 servings 1 tablespoon curry powder 1 tablespoon honey 1 2 teaspoon salt 1 teaspoon apple or orange juice 1 1 2 to 2 pound boneless lamb leg roast rolled and tied or boneless lamb top round roast In a small bowl combine curry powder honey salt and apple juice
7. de l cran reflecteur est coupant Toujours s assurer que la r tissoire est debranch e et refroidie au moment de la nettoyer Pour la nettoyer essuyez la la main avec un linge doux humide N utilisez aucune mati re abrasive Ne la plongez pas dans leau Lavez les pi ces d tach es comme indiqu ci dessus PRENEZ SOIN DE VOTRE R TISSOIRE 1 Tenez votre Rotissoire propre 2 Nutilisez aucun ustensile de m tal 3 Assurez vous que l appareil est bien refroidi et sec avant de le ranger TEMPS DE CUISSON Les temps de cuisson figurant au tableau ne sont que des r gles g n rales bas es sur les temps approximatifs determines par des essais Les temps de cuisson varieront en fonction des diff rences que pr sentent les viandes leur forme leur talle ainsi que la quantit de gras et dos l usage de la R tissoire Sunbeam servez vous d un thermom tre viande Enfoncez la pointe du thermometre dau moins 2 pouces dans la partie la plus paisse de la viande l cart de los et du cartilage Le thermom tre viande ne doit pas venir en contact avec l l ment chauffant quand le panier tourne Consultez le tableau ci dessous pour connaitre les temp ratures que doivent atteindre les viandes cultes TABLEAU BE CUISSON DE LA ROTISSOIRE CARROUSEL SUNBEAM ALIMENT Poids Temperature Thermometre a viande VOLAILLE Poulet entier 1a15kg 90 C 185 F Poulet entier 2 25kg 90 C 185 F Poule de Cornouailles 1 ou 2
8. haut sur la broche e En tenant dune main les fourchons enfiler le poulet sur la broche e Bien assujettir la broche dans le panier de cuisson e Une fois la broche solidement en place abaisser les fourchons et les enfoncer dans le poulet ATTENTION La broche et les fourchons sont pointus 0 Installer le panier au centre de la l chefrite 9 Pour fermer la porte la faire glisser dans le sens horaire 10 Brancher l appareil sur une prise de courant de 120 volts 11 Les temps de cuisson varient selon la grosseur de la pi ce a r tir sa nature et la recette Pour le poulet la charge maximale est de 8 livres 4 kilos Consulter les recettes pour d tails 12 Il faudra laisser refroidir l appareil pendant au moins une demi heure avant de utiliser de nouveau Laisser refroidir la Rotissoire avant de lanettoyer et de la ranger NETTOYAGE DE LA R TISSOIRE Avant d utiliser votre Rotissoire Carrousel Sunbeam pour la premiere fois Lavez le panier de cuisson la broche la l chefrite l cran r flecteur et la porte l eau chaude savonneuse Rincez et ass chez NOTA Les articles suivants vont au lave vaisselle porte l chefrite panier de cuisson et cran r flecteur Pour d poser la porte la toumer dans le sens anti horaire D s qu elle se d gage la soulever pour l enlever L cran r flecteur s enl ve en le faisant glisser dans le sens anti horaire puis en le soulevant pour le sortir de l appareil ATTENTION Le bord
9. mix well Rub onto all sides of lamb roast Skewer vertically on spit and screw the spit into the basket Place in rotisserie Close door and cook until internal temperature of roast reaches 145 F to 150 F approximately 1 to 1 1 4 hours Cover loosely with foil and let stand for 10 minutes Slice and serve with juices GYROS 6 servings 1 tablespoon red wine vinegar 1 teaspoon dried oregano crushed 1 2 teaspoon garlic powder 1 2 teaspoon black pepper 1 2 teaspoon salt 1 4 teaspoon onion powder 1 4 teaspoon ground cumin 1 1 1 2 to 2 pound boneless lamb leg roast trimmed and tied or boneless lamb top round roast 1 carton 8 ounce plain yogurt 1 2 medium cucumber peeled seeded and chopped 2 3 cup 2 green onions thinly sliced 1 tablespoon snipped fresh mint or 1 teaspoon dried mint crushed 1 4 teaspoon sugar 3 6 pita bread rounds 1 cup chopped fresh spinach or leaf lettuce Page 27 In a bowl combine vinegar oregano garlic powder pepper salt onion powder and cumin mix well Untie roast if tied Rub herb mixture onto all sides of roast Roll up and tie roast Skewer vertically on spit secure in basket and place in rotisserie Close door and cook until internal temperature of roast reaches 145 F to 150 F approximately 1 to 11 4 hours Meanwhile combine yogurt chopped cucumber green onions mint and sugar Cover and chill for 1 hour Remove meat from rotisserie cover loosely with foil Let stand
10. s lev e durant l op ration Prendre soin de se tenir les mains et le visage l cart de l appareil 2 Ne pas faire fonctionner la Rotissoire sans l cran reflecteur en place 3 Ne pas ouvrir la porte ni sortir le panier de cuisson durant l op ration de r tissage Apres l usage 1 Se servir de gants calorifug s ou de carr s de molleton pour sortir le panier et la lechefrite apres la cuisson 11 Ne pas laisser le cordon pendre au bord d une table ou d un plan de travail ni toucher des surfaces chaudes Ne pas placer l appareil sur une surface branlante ou recouverte d un tissu quelconque 12 Ne pas placer l appareil pr s d un br leur chaud gaz ou lectrique ni dans un four chauff 13 Pour le d brancher saisir la fiche et la sortir de la prise de courant Ne jamais tirer sur le cordon 14 Ce n est qu avec extr me prudence qu on doit d placer un appareil qui contient de l huile chaude ou d autres liquides chauds 15 S en tenir uniquement l usage auquel cet appareil est destin 16 Une tr s grande prudence s impose au moment d enlever la l chefrite ou de se d barrasser de la graisse chaude Courant lectrique Si le circuit lectrique est surcharg par d autres appareils la R tissoire pourrait ne pas bien fonctionner La R tissoire devra fonctionner sur un circuit lectrique ind pendant de celui des autres appareils Cet appareil est dot d une fiche polaris e pour courant alterna
11. warm platter to serve Refrigerate leftovers TACO CHICKEN BREASTS 4 servings 4 Fresh Tyson Holly Farms bone in split chicken breasts about 2 Ibs 1 package 1 1 4 ounces taco seasoning mix Rinse chicken in cold running water Drain pat dry with paper towel Rub chicken evenly with seasoning mix to coat Spray inside of rotisserie basket with nonstick vegetable cooking spray Arrange chicken upright meaty side out around outer edge of rotisserie basket Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breasts registers 185 F approximately 40 to 45 minutes Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove chicken to a warm platter to serve Refrigerate leftovers Paae 21 CHICKEN VEGGIE ROLL UPS 4 servings 4 Fresh Tyson Holly Farms boneless skinless chicken breasts about 2 Ibs 1 cup shredded raw vegetables carrots broccoli zucchini 22 cup dry bread crumbs teaspoon dried parsley flakes 2 teaspoon dried basil 2 teaspoon salt 4 teaspoon pepper I 2 cup double strength chicken broth 2 tablespoons butter or margarine melted Rinse chicken in cold running water Drain pat dry with paper towel Place between two sheets of plastic wrap flatten with wooden mallet Combine vegetables bread crumbs parsley basil salt pepper and broth Divide mix ture evenly among chicke
12. 10 minutes Halve pita rounds and split open Thinly slice meat and place in open pita pockets Top each with chopped spinach and yogurt mixture If desired use 6 pita rounds and place meat mixture in center of each round Fold in half and top with spinach and yogurt mixture BALSAMIC LAMB STRIPS amp ROASTED PEPPERS 2 to 3 servings 12 ounces boneless lamb round steak 3 4 thick 3 tablespoons balsamic vinegar 2 tablespoons water 1tablespoon olive oil 2 garlic cloves minced 1 teaspoon rosemary crushed 2 teaspoon ground cumin 1 2 teaspoon salt 4 teaspoon pepper 4 teaspoon ground coriander 8 teaspoon cayenne pepper 1 small sweet red pepper 1 small sweet yellow pepper 1small sweet green pepper 8 green onions Hot cooked rice or rice pilaf optional Paae 28 Trim lamb round steak and bias slice into long 1 4 thick slices Stir together the bal samic vinegar water olive oil garlic rosemary cumin salt pepper coriander and cayenne pepper Cut peppers lengthwise into 3 4 wide strips Bias slice green onions Into 3 lengths In a medium bowl combine lamb strips pepper strips green onions and marinade toss to coat Cover and refrigerate 2 hours Stir occasionally to coat evenly Drain marinade from mixture discard Thread lamb strips back and forth on spit and secure into basket Place pepper strips and green onions in the basket Close door and cook for 30 minutes Remove lamb from ske
13. 2 teaspoon dried thyme leaves Page 14 Rinse chicken in cold running water Drain pat dry inside and out with paper towel Combine oil and seasonings Rub skin evenly with this mixture opray inside of rotisserie basket with nonstick vegetable coating spray place chicken on the spit and screw spit into the basket Center chicken on spit with wings downward legs upward Place basket with chicken inside the rotisserie Close the rotisserie door Plug in be certain unit rotates freefy Cook until juices run clear and thermometer inserted in breast registers 185 F approximately 60 to 65 min utes Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove chicken to a warm platter to serve Refrigerate left overs CITRUS BASTED CHICKEN 4 servings 1 whole Tyson Holly Farms Fresh Young Chicken broiler fryer 3 to 3 1 2 Ibs 1 orange halved cut into slices 1 lemon halved cut into slices 3 4 cup orange juice divided 3 tablespoons lemon juice divided 1 tablespoon lime juice 2 tablespoons honey 1 teaspoon cornstarch Rinse chicken in cold running water Drain pat dry inside and out with paper towel Place orange and lemon slices inside chicken Spray inside of rotisserie basket with nonstick vegetable coating spray place chicken on the spit and screw spit into the basket Center chicken on spit with wings downward legs upward Place basket with chicken inside the
14. ARLEY ORANGE STUFFING 4 servings 3 tablespoons quick cooking barley 2 tablespoons finely chopped onion 3 cup water teaspoon instant chicken granules 1 garlic clove minced or 1 2 teaspoon bottled minced garlic 4 teaspoon pepper 2 tablespoons finely chopped green pepper 1 tablespoon frozen orange juice concentrate thawed teaspoon grated orange peel 1 tablespoon fine dry bread crumbs 4 America s Cut loin chops 1 4 to 1 1 2 pounds In a small saucepan combine barley onion water chicken granules garlic and pepper Bring to a boil reduce heat Cover and simmer IO minutes Remove from heat let stand covered for 5 minutes Stir in green pepper orange juice concentrate and orange peel Mix well Stir in bread crumbs Make a horizontal slit in each pork loin chop forming a pocket Do not cut all the way through Stuff chops with barley mixture press to close pocket Place horizontally on the spit Close door and cook until internal temperature reaches 150 F to 155 F approximately 35 to 40 minutes Rotisserie Carrousel Recettes gasironomiques pour le quotidien uisinez chez vous les d lices de la r tisserie Model 4780 Felicitations Vous go terez chez vous les d lices de la rotisserie le proc d est tout simple tout court avec votre nouvelle R tissoire Carrousel Sunbeam Nous avons tout pr vu pour vous simplifier le rotissage a la broche Votre R tissoire Carrousel sait e
15. LD USE ONLY Page 6 KNOW YOUR ROTISSERIE Spit Tine Cooking Basket Two Hour Timer Non Stick Drip Pan ASSEMBLY INSTRUCTIONS 1 Remove the following parts from foam insert Spit with handle Tine Cooking basket Aluminum drip pan Black pan drive Place the pan drive on top of the drive shaft in the base of the rotisserie Make sure the flat side of the drive shaft meets with the flat side of the pan drive Remove the drip pan from the plastic bag then place drip pan on top of the pan drive The assembly of the spit tine and cooking basket will vary depending on what type of food will be prepared Follow the step by step directions on page 7 of the Carousel Rotisserie Cookbook to assemble the cooking basket STEP BY STEP DIRECTIONS c c c5 D Place unit on a clean dry surface with at least six inches of clearance on all sides Peel off the static label from the door To open the door slide it counterclockwise Cooking basket should be removed from the unit before loading with food Vegetables or cut up pieces of meat must be placed inside the basket around the spit Chicken roasts or other large cuts of meat should be skewered through the spit as follows Lift tine to the top of the spit e By holding the tine with one hand skewer the spit through the meat e Screw the spit into the cooking basket until spit stops turning DO NOT SCREW THE SPIT TOO TIGHTLY e Once the spit is secured lower the ti
16. actory service center at the following address SUNBEAM HOUSEHOLD PRODUCTS SUNBEAM CANADA Service Station Please call to 117Central 1 800 663 8623 o email us at Industrial Row consumeraffairs consumer sunbeam com Purvis MS 39475 What is Not Covered Our warranty for your product will not cover normal wear of parts damage resulting from negligent use or misuse of the product use on improper voltage or current use contrary to operation instruc tions glass breakage if applicable disassembly repair or alteration by any person other than an authorized service station Any implied warranty of merchantability of fitness for a particular purpose on your product is limited to the duration of this written warranty We shall not be liable for any inci dental or consequential damages for breach of any express or implied warranty on your product How Your State s or Province s Law May Apply some states provinces do not allow limitations on how long an implied warranty lasts or the exclu sion or limitation of incidental or consequential damages so the above limitation may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state or province to province 1996 Sunbeam Corporation or its affiliated companies all rights reserved Sunbeam is a regist tered trademark of Sunbeam Corporation or its affiliated companies Distributed by Sunbeam Household Products Schau
17. approximately 55 to 60 minutes Baste chicken with tomato mixture every 15 minutes during cooking Meanwhile saute mushrooms in butter until softened Stir in reserved sauce and heat thoroughly Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove chicken to a warm platter Serve with tomato mushroom sauce Refrigerate leftovers TERIYAKI CHICKEN BREASTS 4 servings 4 Fresh Tyson Holly Farms bone in split chicken breasts about 2 Ibs 3 4 cup teriyaki sauce 4 cup pineapple juice Rinse chicken in cold running water Drain pat dry with paper towel Combine teriyaki sauce and pineapple juice Spray inside of rotisserie basket with nonstick vegetable cooking spray place on spit and fit unit on hub of drip tray Arrange chicken upright meaty side out around outer edge of rotisserie basket Brush with sauce Page 23 Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 185 F approximately 40 to 45 minutes Brush with sauce every 15 minutes during cooking Unplug rotisserie Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove chicken to a warm platter to serve Refrigerate leftovers PARMESAN CHICKEN 4 servings 1 package Fresh Tyson Holly Farms whole chicken cut up about 3 Ibs 1 cup dry bread crumbs 1 4 c
18. at dry inside and out with paper towel Combine stuffing and pecans Reserve 2 cups mixture in refrigerator until ready to heat Divide remaining mixture stuff hens Combine lemon juice and honey Spray inside of rotisserie basket with nonstick vegetable cooking spray place on spit and fit unit on hub of drip tray Center one hen on spit with wings downward center second hen on spit with wings upward Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 185 F approximately 55 to 60 minutes Brush hens with lemon honey mixture during last 15 minutes of cooking Open rotisserie door Remove rotisserie cover to heatproof surface Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove hens to a warm platter to serve Serve with stuffing Refrigerate leftovers Paae 19 CHICKEN KIEV ROLL UPS 4 servings 4 Fresh Tyson Holly Farm boneless skinless chicken breasts about 2 tbs 1 teaspoon dried parsley flakes 1 2 teaspoon garlic salt 1 4 teaspoon pepper 4 teaspoons plus 2 tablespoons butter or margarine Rinse chicken in cold running water Drain pat dry with paper towel Place between two sheets of plastic wrap flatten with wooden mallet Combine parsley garlic salt and pepper Coat each of four teaspoons butter with parsley mixture Place one teaspoon coated butter in center of each breast Roll up breast a
19. du couteau 11 GARANTE LIMIT E Ce qui est couvert et pour combien de temps Nous vous f licitons d avoir r cemment fait l achat d un produit Sunbeam de qualit Nous savons que notre produit fonctionnera bien et titre de premier acqu reur au d tail du produit vous pourrez jouir de sa garantie contre tous d fauts m caniques et lectriques de mat riau ou de fabrication pour la p riode de 2 ans partir de la date de l achat initial Ce que fera Sunbeam et comment se pr valoir du service oi votre appareil est sous le couvert de la garantie nous le r parerons ou le remplacerons notre discr tion durant cette p riode Ceci constitue votre seul et unique recours en vertu de cette garantie Envoyez appel SUNBEAM CANADA 1 800 663 8623 ou email nous consumeraffairs consumer sunbeam com Ce que la garantie ne couvre pas La garantie de notre produit ne couvre pas l usure normale des pi ces les dommages imputables la n gligence l usage abusif l utilisation sur courant ou sous tension non appropries l utilisation l encontre des instructions au bris de verre sil y a lieu ou au d montage la r paration ou la modification par d autres qu un centre de service agr Toute garantie implicite portant sur la qualit loyale et marchande ou l adaptabilit du produit une fin particuli re se limite la dur e de la pr sente garantie crite Nous nous d gageons de toute responsabilit en cas de dom
20. e and pulling in either direction until it is pulled clear of the unit CAUTION REFLECTOR SHIELD HAS A SHARP EDGE Always make sure rotisserie is unplugged and cool before attempting to clean To clean wipe with a damp soft cloth Do not use any abrasive materials Do not immerse in water Wash individual parts as instructed above CARING FOR YOUR ROTISSERIE 1 Keep your Rotisserie clean 2 Do not use metal utensils 3 Make sure that the unit is completely cool and dry before storing COOKING TIMES The cooking times provided in this chart are only a guideline to the approximate cooking times based on test averages Cooking times will vary because of dif ferences in meat shape size and amount of fat and bone When cooking with the Oster Rotisserie use a meat thermometer Insert the point of the thermometer stem at least 2 inches into the thickest part of the meat not near the bone or gristle The meat thermometer must not touch the heating element while the basket is rotating See the chart below for the tem peratures required for the meat to be cooked Page 9 SUNBEAM CAROUSEL ROTISSERIE COOKING CHART FOOD a POULTRY Chicken whole Chicken whole Cornish hens Duck Turkey breast Turkey breast PORK Crown roast of pork Loin roast Pork tenderloin Rolled pork roast Spareribs HAM Ham canned Ham Shank 3 LAMB Leg of lamb Rolled lamb roast VEAL Leg of veal Rolled veal roast
21. e on a heatproof work surface Remove chicken to a warm platter to serve Refrigerate leftovers APRICOT GLAZED CORNISH HENS 2 servings 2 Tyson Rock Cornish game hens 3 1 2 to 4 Ibs for two 2 cup apricot preserves 2 tablespoons vinegar 1 tablespoon soy sauce If frozen place hens in refrigerator 24 hours to defrost or use microwave Pagel Rinse defrosted hens in cold running water Drain pat dry inside and out with paper towel Combine preserves vinegar and soy sauce Divide sauce in half opray inside of rotisserie basket with nonstick vegetable coating spray place on spit and fit unit on hub of drip tray Center one hen on spit with wings downward center second hen on spit with wings upward Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 195 F approximately 55 to 60 minutes Brush hens with half of sauce during last 10 minutes of cooking Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove hens to a warm platter to serve Heat the reserved half of sauce and serve with hens Refrigerate leftovers TANGY BBQ GLAZED CORNISH HENS servings 2 Tyson Rock Cornish game hens 3 1 2 to 4 Ibs for two 1 cup red wine 2 cup catsup 2 tablespoons Dijon mustard 2 tablespoons sugar 2 teaspoons cornstarch If frozen place hens in refrigerator 24 hours to defrost o
22. isserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 185 F approximately 60 to 65 minutes Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove chicken to a warm platter to serve Refrigerate left overs Page 16 BROTH BASTED CHICKEN 4 servings whole Tyson Holly Farms Fresh Young Chicken broiler fryer 3 to 3 1 2 Ibs 2 whole carrots peeled cut in 2 inch lengths 2 ribs celery cut in two inch lengths 1 small onion peeled cut in chunks 1 cup double strength chicken broth Rinse chicken in cold running water Drain pat dry inside and out with paper towel Combine carrots celery onion and broth in small saucepan Cook over medium heat until boiling cook 5 minutes or until vegetables are tender With slotted spoon remove vegetables and place inside whole chicken Reserve broth for basting Spray inside of rotisserie basket with nonstick vegetable cooking spray place on spit and fit unit on hub of drip tray Center chicken on spit with wings downward legs upward Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 185 F approximately 60 to 65 minutes Brush with reserved broth every 10 minutes discard any remaining broth Open rotisserie door Grasp end of spit and basket with pot holders and plac
23. less meaty side Turn the ham pork roast or leg of lamb so that it rests upright on the cut surface Cut a wedge from the shank end by starting at the base of the bulge and slicing down to the leg bone Then make another cut at an angle to this close to the shank end Lift out the wedge Starting at the shank end cut thin uniform slices down to the leg bone Carving a Rib Roast Arrange the roast on a platter or a cutting board with the largest end of the roast down and the rib side to your left The small end of the roast is nearest the carver Insert a carving fork between the two top ribs slice across the roast from the fat edge of the rib bone Free the slice from the bone using the tip of the knife 10 LIMITED WARRANTY What is Covered and For How long Congratatations on your recent purchase of a quality Sunbeam product We are confident that our product will perform well and therefore warrant to you as the original retail purchaser for a period of 2 years from the date of original purchase that your new product will be free of mechanical and elec trical defects in material and workmanship What Sunbeam Will Do amp How to Get Service If your product is covered during the warranty period we will repair or replace you new product at our option which will be your exclusive remedy under this warranty Simply send your product postage prepaid with proof of purchase and a short description of the problem directly to our f
24. mages cons cutifs ou indirects pour rupture de toute garantie explicite ou implicite du produit l gislation provinciale applicable Certaines provinces ne permettent pas la limitation de la dur e dune garantie implicite l exclusion ni la limitation des dommages cons cutifs ou indirects par cons quent la limitation susmentionn e ne s applique peut tre pas votre cas Cette garantie vous donne des droits l gaux sp cifiques et vous pourriez avoir d autres droits l gaux qui varient d une province l autre 1996 Sunbeam Corporation ou ses filiales Tous droits r serv s Sunbeam est une marque d pos e de Sunbeam Corporation ou de ses filiales Distribu par Sunbeam Househoid Products Schaumburg IL 60173 Sunbeam Corporation Canada Ltd Mississauga Ontario LSR 3V8 Pour obtenir es recettes en version fran aise veuillez contacter notre Service la client le en composant 1 800 66 SUNBEA M 12 Notes Notas
25. mburg Illinois 60173 Sunbeam Corporation Canada Ltd Mississauga Ontario L5R Model 4780 P N 67185 RECIPES GARLIC LOVERS CHICKEN 4 servings 1 whole Tyson Holly Farms Fresh Young Chicken broiler fryer 3 to 3 1 2 Ibs 3 heads garlic peeled about 35 garlic cloves 1 cup chicken broth Rinse chicken in cold running water Drain pat dry inside and out with paper towel Combine garlic and broth in small saucepan Bring to a boiling cook 5 minutes With slotted spoon remove garlic and place inside whole chicken Reserve broth for basting opray inside of rotisserie basket with nonstick vegetable coating spray place chicken on the spit and screw spit into the basket Center chicken on spit with wings downward legs upward Place basket with chicken inside the rotisserie Close the rotisserie door Plug in be certain unit rotates freely Cook until juices run Clear and internal thermometer inserted in the breast reads 185 F approximately 60 to 65 minutes Brush with reserved broth every IO minutes discard any remaining broth Open rotisserie door Grasp end of spit and basket with pat holders and place on a heatproof work surface Remove chicken to a warm platter to serve Refrigerate left overs HERB RUBBED SAVORY CHICKEN 4 servings 1 whole Tyson Holly Farms Fresh Young Chicken broiler fryer 3 to 31 2 Ibs 1 4 cup vegetable oil 1 2 teaspoon dried basil 2 teaspoon dried oregano 2 teaspoon dried sage 1
26. meat with apricot mixture every 15 minutes and again at the end Slice to serve Pass remaining glaze mixture if desired MAPLE MUSTARD PORK RIBS 2 to 3 servings 4 cup maple syrup or 1 4 cup dark corn syrup and a few drops maple flavoring 2 tablespoons prepared mustard 1 tablespoon Worcestershire sauce 1 8 to 1 4 teaspoon Tabasco sauce to 2 1 4 pound pork loin back ribs Combine maple syrup mustard Worcestershire sauce and Tabasco sauce Mix well with wire whip Place ribs on spit by weaving onto spit in an S shape Close door and cook until tender or until internal temperature reaches 150 F to 155 F approxi mately 1 hour Brush with maple mixture after 30 minutes in rotisserie and occasional ly during remaining cooking time Brush again at end of cooking period Cut into 2 to 3 rib portions to serve Page 32 SESAMEPORK 4106 servings 1 4 cup soy sauce 3 tablespoons balsamic vinegar 2 tablespoons Oriental sesame oil 1 tablespoon brown sugar 2 garlic cloves minced 2 pork tenderloins about 1 1 2 to 1 3 4 pounds 3 tablespoons sesame seeds 3 or 4 green onions quartered lengthwise In a plastic bag combine soy sauce vinegar sesame oil sugar and garlic Add pork tenderloins seal and marinate in refrigerator for 4 to 8 hours Remove pork from mar nade and roll in sesame seeds Place onion strips lengthwise between the two pieces of meat tie together and place vertically on spit Close door and cook until in
27. n A Minuterie de deux heures INSTRUCTIONS D ASSEMBLAGE Retirer du carton mousse plastique les pi ces suivantes Broche rotative avec poign e Fourchons Panier de cuisson L chefrite en aluminium Organe noir d entrainement de la l chefrite Placer l organe d entrainement sur l arbre de transmission au fond de la r tissoire S assurer que le cote plat de l arbre de transmission joint exactement le c t plat de lorgane dentrainement Sortir la l chefrite de sac de plastique l installer ensuite sure l organe d entrainment Lassemblage de la broche rotative des fourchons et du panier de cuisson variera selon le genre de nourriture qu on fera r tir Pour l installation du panier de cuisson bien observer le mode d emploi point par point a la page du Livre d instructions de la Rotisserie Carrousel MODE D EMPLOI POINT PAR POINT OF OF ps uo Due Placer l appareil sur une surface propre en assurant un d gagement d au moins six pouces sur tous les c t s D tacher de la porte l tiquette statique Pour ouvrir la porte la faire glisser dans le sens anti horaire Installer la l chefrite dans la Rotissoire Saisir la poign e et d visser la broche du panier de cuisson D poser la noumture dans le panier Le poulet et toute autre volaille doivent tre plac s le cou en haut et les pattes en bas Consulter les recettes pour d tails T Pour enfiler le poulet sur la broche e Remonter les fourchons jusqu au
28. n breasts Roll up enclosing filling Secure with string Spray inside of rotisserie basket with nonstick vegetable cooking spray place on spit and fit unit on hub of drip tray Arrange chicken roll ups in basket seam side down Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 165 F approximately 40 to 45 minutes Brush chicken with butter during last 5 minutes of cooking Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove chicken to a warm platter to serve Refrigerate leftovers MARINARACHICKEN 4 servings One package Fresh Tyson Holly Farms Pick of the Chix 9 pieces about 4 Ibs 1 can 6 oz Italian style tomato paste 1 cup red or white wine 1 package 8 ounces fresh mushrooms sliced 2 tablespoons butter or margarine Page 22 Rinse chicken in cold running water Drain pat dry with paper towel Combine tomato paste and wine Reserve 1 cup for sauce use remaining mixture for basting Spray inside of rotisserie basket with nonstick vegetable cooking spray place on spit and fit unit on hub of drip tray Arrange chicken upright skin side out around outer edge of rotisserie basket stack to create a single layer Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in inner chicken pieces registers 185 F
29. ne and press them into the meat CAUTION THE SPIT AND TINE HAVE SHARP ENDS Note Chicken or other poultry should be placed with the neck end up legs down Position drip pan inside the Rotisserie Lower basket onto center of the drip pan Plug cord into 120 volt outlet Set the timer for correct cooking time Cooking times vary by the size and type of food and recipes The maximum capacity for the rotisserie is 8 pounds See recipes section for cooking times The unit needs to cool for at least one half hour before using it again Allow your Rotisserie to cool before cleaning and storing CLEANING THE ROTISSERIE Before using your Oster Carousel Rotisserie for the first time Wash the cooking basket spit drip pan reflector shield and door in hot soapy water Rinse and dry NOTE The following items are dishwasher safe door top rack only drip pan cooking basket and reflector shield To remove the door from the rotisserie turn the door counter clockwise until it has been rotated to the back of the unit Then lift it straight up from the unit When replacing the door onto the rotisserie unit be sure to locate the door so that it will be on the back side of the unit when it is installed Locate the pin on the door into the hole that is on the top of the rotisserie Once the pin and hole are engaged the door can be rotated clockwise to the front of the unit The reflector shield can be removed by grasping the handle on either sid
30. on dried basic crushed 4 teaspoon pepper Place pork loin with curved side down Make 3 cuts lengthwise in the meat to within about 4 inch of the other side Do not cut all the way through Open out and pound to 8x8 inch rectangle Meanwhile cook onion and garlic in hot oil until tender remove from heat Press well drained spinach between several sheets of paper towels to remove moisture Add to onion mixture along with crumbled bacon Parmesan cheese mustard basil and pepper Mix well Spread spinach mixture on pork rectangle Roll up into a spiral Tie with String to secure Place vertically on spit and screw spit onto the basket Close door and cook until internal temperature reaches 150 F to 159 F approximately 40 minutes Slice to serve PORK TENDERLOIN WITH APRICOT GLAZE 4 to 6 servings 3 4 cup apricot preserves 2 tablespoons soy sauce 1 tablespoon vinegar 1 tablespoon Dijon style mustard 1 teaspoon ground ginger 4 teaspoon ground black pepper pork tenderloins about 1 1 2 to 1 3 4 pounds 1 tablespoon Dijon style mustard For glaze in blender container combine preserves soy sauce vinegar 1 tablespoon mustard ginger and pepper Blend until smooth Set aside Brush pork tenderloins with the remaining mustard Tie together lengthwise with string place on the spit and screw the spit onto the basket Close door and cook until internal temperature reaches 150 F to 155 F approximately 30 to 40 minutes Brush
31. on top of another Close door and cook until no pink remains or until internal temperature reaches 165 F approximately 45 to 50 minutes Meanwhile in a small skillet cook and stir apples and onions in hot oil until tender Sprinkle lightly with salt Serve with patties PEPPERED PORK ROAST WITH CHERRY SALSA 6 to 8 servings 1 3 cup chopped onion 1 3 cup chopped green pepper 1 3 cup chopped green chilies 1 3 cup dried cherries chopped 1 3 cup red cherry jam 1 1 2 tablespoons vinegar 1 1 2 tablespoons chopped cilantro 2 1 2 to 3 pound pork double loin roast tied 1 to 2 tablespoons cracked black pepper 2 teaspoons garlic salt Page 30 For salsa combine onion green pepper green chilies dried cherries jam vinegar and cilantro mix well Cover and chill several hours or overnight Rub pepper and garlic salt into pork roast covering ail surfaces Place vertically on spit and screw spit onto the basket Close door and cook until internal temperature of roast reaches 150 F to 155 F approximately 60 minutes Slice and serve with Cherry Salsa PORK LOINWITH SPINACH BACON STUFFING 6 servings 2 pound single pork loin 2 cup chopped onion 2 cloves garlic minced or 1 teaspoon bottled minced garlic 1 tablespoon olive oil I 2 lo ounce frozen chopped spinach thawed well drained 6 slices bacon cooked well done drained and crumbled 3 tablespoons grated Parmesan cheese 1 tablespoon country Dijon mustard 1 teaspo
32. ot CO 00 Use of extension cords a A short power supply cord or detachable n supply cord is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord b Longer detachable power supp cords or extensions cords are avallable and may be used if care Is exercised in their use c If a longer detachable power supply cord or extension cord is used 1 The marked electrical rating of the cord set or extension cord E be at least as great as the electrical rating of the appliance an 2 The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally d If the ai Is of the grounded type the extension cord should be a grounding type 3 wire cord Electrical power If electric circuit is overloaded with other appliances your Rotisserie may not operate m The Rotisserie should be operated on a separate electrical circuit trom other appliances This appliance has a ing hp current plug P blade Is wider than the other To reduce the risk of electric shock as a safety feature this pug will fit in a polarized outlet only one way If the plug does not insert ully in the outlet reverse the plug If it still ails to fit contact a qualified electrician to replace the obsolete outlet DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE SAVE THESE INSTRUCTIONS NO USER MAINTENANCE RETURN TO SERVICE STATION HOUSEHO
33. ow fat yogurt 1 2 teaspoon chill powder 1 4 teaspoon salt 1 4 teaspoon pepper 4 America s Cut loin chops 1 1 4 to 1 1 2 pound 1 2 medium sweet red pepper cut into 4 1 4 slices Place whole red pepper on spit of rotisserie stem side up Cover and cook for 20 to 25 minutes or until charred Remove from spit and place in a paper bag Close bag and allow to cool When cool remove and discard stem skin and seeds Place cooked pepper in a blender container Add cilantro garlic cocoa powder anise seed chili pow der sugar and ground red pepper Cover and blend until chopped Add yogurt blend until smooth scraping down sides Pour into a bowl cover and chill 1 to 2 hours Combine the 1 2 teaspoon chili powder salt and pepper Rub into loin chops Place on spit horizontally with a slice of red pepper on top of each chop Close door and cook until internal temperature reaches 150 F to 155 F approximately 35 to 40 minutes Bring Red Pepper Sauce to room temperature or warm carefully do not boil Serve chops with pepper ring and sauce Page 34 ROMANO WALNUT PORK ROAST 4 to 6 servings 1 cup chopped fresh mushrooms 1 4 cup finely chopped onions 1 tablespoon butter or margarine 1 tablespoon lemon juice 1 2 teaspoon rosemary crushed 1 egg yolk beaten 1 3 cup grated Romano cheese 1 4 cup finely chopped walnuts 1 1 2 pound single pork loin For filling in saucepan cook mushroom and onion in melted butter over medium lo
34. r use microwave Rinse defrosted hens in cold running water Drain pat dry inside and out with paper towel Place two 36 inch lengths on flat work surface Combine wine catsup mustard sugar and cornstarch in small saucepan Cook over medium heat until boiling stirring constantly Cook 2 minutes or until thickened Use 1 2 cup of sauce for basting hens reserveremaining sauce Spray inside of rotisserie basket with nonstick vegetable coating spray place on spit and fit unit on hub of drip tray Center one nen on spit with Wings downward center second hen on spit with wings upward Pagel8 Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 185 F approximately 55 to 60 minutes Brush hens with 1 2 cup of sauce during last 20 minutes of cooking Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove hens to a warm platter to serve Heat the reserved Sauce and serve with hens Refrigerate leftovers HONEY LEMON GLAZED HENS WITH PECAN STUFFING 2 servings 2 Tyson Rock Cornish game hens 3 1 2 to 4 lbs for two 3 cups cornbread stuffing prepared according to package directions divided 11 2 cups chopped pecans 4 cup lemon juice 2 tablespoons honey If frozen place hens in refrigerator 24 hours to defrost or use microwave Rinse hens in cold running water Drain p
35. rials Allow metal parts to cool before cleaning Allow the Rotisserie to cool thoroughly before putting in or removing parts 3 When unit is not in use and before cleaning unplug the Rotisserie from wall outlet 4 To protect against electric shock do not place cord plug or appliance in water or other liquids 5 Close supervision is always necessary when this or any appliance is used by or near children 6 Do not allow anything to rest on the power cord Do not plug in cord Where people may walk or trip on il 1 Do not operate this or any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Return appliance to an authorized service facility for examination repair or adjustment Avoid contact with su parts Do not use attachments that are not recommended by the manufacturer they may cause fire electric shock or injury IO Do not use outdoors or for commercial pens 11 Do not let the cord hang over the edge of a table or counter or touch hol on Do not place the appliance on an unsteady or cloth covered Surface 12 Do not place the appliance near a hot gas or electric burner or in a heated oven 13 To unplug orp plug and pull from wall outlet E 14 Extreme caution must be used when moving an appliance containing hot oil or other hot liquids 19 Do not use appliance for other than intended use 16 Use extreme caution when removing drip pan or disposing of h
36. rotisserie Combine 1 4 cup orange juice 1 tablespoon lemon juice and lime juice Brush one third of mixture over chicken Reserve remaining mixture Page 15 Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 185 F approximately 60 to 65 minutes Brush with remaining mixture during last 15 minutes of cooking Meanwhile combine remaining 1 2 cup orange juice 2 tabtespoons lemon juice honey and cornstarch in small saucepans Cook over medium heat until boiling Cook 2 minutes stirring constantly until thickened and clear Serve as sauce with chicken Open rotisserie door Grasp end of spit and basket with pot hofders and place on a heatproof work surface Remove chicken to warm platter to serve Refrigerate leftovers CHILI BUTTER CHICKEN 4 servings 1 whole Tyson Holly Farms Fresh Young Chicken broiler fryer 3 to 31 2 Ibs 2 tablespoons butter or margarine softened 2 teaspoon chili powder Rinse chicken in cold running water Drain pat dry inside and out with paper towel Blend butter and chili powder Gently loosen skin from chicken at breasts Rub chil butter evenly under skin of chicken opray inside of rotisserie basket with nonstick vegetable coating spray place chicken on the spit and screw spit into the basket Center chicken on spit with wings downward legs upward Place basket with chicken inside the rotisserie Close rot
37. round butter opray inside of rotisserie basket with nonstick vegetable cooking spray Arrange chicken roll ups in basket seam side down Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in breast registers 165 F approximately 40 to 45 minutes Melt 2 tablespoons butter brush chicken during last 5 minutes of cooking Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove chicken to a warm platter to serve Refrigerate leftovers TARRAGON THIGHS 3 servings 6 Fresh Tyson Holly Farms chicken thighs about 2 tbs 2 cup white wine 1 tablespoon Dijon mustard 1 teaspoon dried tarragon leaves teaspoon salt Page Rinse chicken in cold running water Drain pat dry with paper towel Combine wine mustard tarragon and salt for sauce Spray inside of rotisserie basket with nonstick vegetable cooking spray skewer on spit and fit unit on hub of drip tray Arrange chicken upright skin side out around outer edge of rotisserie basket Brush chicken with sauce Close rotisserie door Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in thigh registers 185 F approximately 45 to 50 minutes Brush with sauce every 10 minutes during cooking Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatproof work surface Remove chicken to a
38. serie be sure to use a meat thermometer to verify that the food is properly cooked If the food takes longer than 2 hours to cook the timer will have to be reset as it shuts off automatically after 2 hours Please refer to the Carousel Rotisserie Cookbook for detailed directions before using the Carousel Rotisserie CARVING TIPS Carving Poultry Arrange the chicken or other poultry on a carving board with the legs to the right Starting at the side facing the carver cut the leg off body by grasping the leg with your left hand pulling gently while cutting through the meat and the joint at the thigh Place the leg on the carving board and cut through the joint to sever the thigh bone from the drumstick Slice the meat from the leg and thigh carving parallel to the bone Insert the meat fork into the breast meat to secure the body Sever the wing from the body by carving through the joint Start carving the breast just above the joint where the wing was removed Cut thin slices of white meat carving upward and cutting parallel to the breast bone Carving a Whole Ham Pork Roast or Roast leg of lamb Place a whole ham pork roast or leg of lamb on the carving board with the shank end to the right of the carver For a ham turn the scored fat side up For the leg of lamb place the roast so that the meaty section faces away from the carver Insert a meat fork into the heavy part of the meat and cut several lengthwise slices from the
39. sus de l articulation de l aile quon a enlev e Tailler la viande blanche en tranches minces par mouvements ascendants et parall les au br chet D pecage d un jambon d un roti de porc OU d un gigot d agneau Placer le jambon le r ti de porc ou le gigot d agneau sur la planche d couper le bout de Fos la droite du d peceur Pour le jambon tourner le cote gras entaille en dessus Pour le gigot d agneau le placer de facon que la partie charnue se trouve en arri re Piquer une fourchette dans le gros de la pi ce de viande et tailler plusieurs tranches en longueur dans la partie moins charnue Retourner ensuite le jambon le r ti de porc ou le gigot d agneau pour quil se tienne verticalement sur la face entam e Entailler en coin la viande du bout de l os partir de la base du bourrelet Couper d abord tout droit jusqu los puis faire une autre coupe faisant angle la premiere en longeant le bout de los Enlever la section triangulaire En partant du bout entaill tailler des tranches minces et uniformes en descendant jusqu l os D pecage d un r ti de boeuf de c te Placer le r ti sur un plateau ou une planche d couper le bout le plus gros en dessous et les c tes a gauche La partie troite du r ti est alors le c t qui s offre au d peceur Piquer la fourchette d pecer entre les deux c tes sup rieures Trancher le r ti en travers partir du bord gras D tacher la tranche de los avec la pointe
40. temal tem perature reaches 150 F to 155 F approximately 30 to 40 minutes Slice to serve SHAVED PORK LOIN SANDWICH WITH CARAMELIZED ONIONS 6 to 8 servings 1 teaspoon dried basil 1 teaspoon dried oregano 1 2 teaspoon salt 1 2 teaspoon pepper 1 2 teaspoon paprika 1 2 to 2 1 2 pound pork double loin roast tied 3 large onions sliced and separated into rings 1 tablespoon olive or cooking oil 1 2 cup chili sauce tomato base 1 4 cup apple or currant jelly 1 tablespoon vinegar 6 8 Kaiser rolls split and toasted Combine basil oregano salt pepper and paprika Rub mixture on all surfaces of the pork roast Place roast vertically on spit Close door and cook until internal Page 33 RS s J temperature reaches 150 F to 155 F approximately 60 minutes Slice to serve _ Meanwhile in a large skillet heat oil Cook onion rings over medium heat for about 20 minutes stirring frequently until tender and golden Stir in chili sauce jelly and vine gar Cook and stir 10 minutes more Thinly slice pork roast stack on toasted bun halves Top with caramelized onions and top of roll PORK CHOPS WITH SPICY RED PEPPER SAUCE 4 servings 1 medium large sweet red pepper 8 ounces 1 2 cup cilantro leaves 1 clove garlic chopped teaspoon unsweetened cocoa powder 2 teaspoon anise seed 1 2 teaspoon chill powder 1 2 teaspoon sugar 1 8 to 1 4 teaspoon ground red pepper 1 2 cup plain l
41. tif une broche est plus large que l autre Pour r duire le risque de choc electrique cette fiche s curitaire ne va que dans un sens dans une prise de courant polaris e Si la fiche ne s enfonce pas compl tement dans la x prise la retourner et essayer de nouveau Si elle ne s adapte toujours pas faire remplacer la prise hors d usage par un lectricien qualifie NE PAS ESSAYER DE DEJOUER CE DISPOSITIF DE S CURIT Utilisation des cordons de rallonge a Un cordon lectrique ou un cordon d alimentation amovible de faible longueur doit tre fourni afin de r duire le risque de s emp trer et tr bucher sur un cordon plus long b Des cordons d alimentation amovibles ou des cordons de rallonge plus longs sont livrables et pourront tre utilis s pourvu quon le fasse avec prudence c Si on utilise un cordon d alimentation amovible ou de rallonge 1 La tension nominale indiqu e sur celui ci doit tre au moins aussi lev e que la tension nominale de lappareil et 2 Le cordon devra tre dispose de fa on qu il ne puisse pendre au bord du plan de travail ou dela table car les enfants pourraient tirer dessus ou quelqu un pourrait s y emp trer par m garde CONSERVER CES INSTRUCTIONS T AUCUN ENTRETIEN PAR L UTILISATEUR RENVOYER AU CENTRE DE SERVICE POUR USAGE DOMESTIQUE SEULEMENT o TUDIEZ VOTRE ROTISSOIRE El ment chauffant Ecran r flecteur amovible L chefrite Fourchon Porte Panier de cuisso
42. up grated Parmesan cheese 1 egg beaten 2 tablespoons water Rinse chicken in cold running water Drain pat dry with paper towel Combine bread crumbs and Parmesan cheese on plate Combine egg and water in shal low bowl Dip chicken pieces in egg mixture coat with crumb mixture Spray inside of rotisserie basket with nonstick vegetable cooking spray skewer on spit and fit unit on hub of drip tray Arrange coated chicken pieces skin side out around outer edge of rotisserie basket Place cover on rotisserie broiler Plug in be certain unit rotates freely Cook until juices run clear and thermometer inserted in chicken pieces registers 185 F approxi mately 45 to 50 minutes Open rotisserie door Grasp end of spit and basket with pot holders and place on a heatoroof work surface Remove chicken to a warm platter to serve Refrigerate leftovers Paoe 24 CITRUS ROAST LAMB WITH LEEKS 6 servings 1 4 cup orange marmalade 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 2 teaspoon dried marjoram or chervil crushed 1 8 teaspoon pepper 1 1 2 to 2 pound boneless lamb leg roast trimmed and tied or boneless top round lamb roast trimmed 2 small leeks sliced 1 1 1 2 cups 3 4 cup chicken broth 1 tablespoon cornstarch Combine orange marmalade lemon juice Worcestershire sauce marjoram and pepper Brush roast with marmalade mixture skewer on spit in rotisserie Close door and cook 15 minutes Toss leeks
43. w heat until tender and liquid has evaporated stirring frequently Stir in lemon juice and rose mary Cool slightly Stir in beaten egg yolk Romano cheese and walnuts Set aside Place pork loin with curved side down Make 3 cuts lengthwise in the meat to within about 1 4 inch of the other side Do not cut all the way through Open out and pound to a6x8 inch rectangle opread filling evenly on meat rectangle Roll up lengthwise tie with string to secure Place vertically on spit Close door and cook until intemal temperature reaches 150 F to 155 F approximately 35 to 40 minutes Slice to serve CURRY BARBECUED PORK RIBS 3 to 4 servings 1 tablespoon creamy peanut butter 1 tablespoon curry powder 1 tablespoon soy sauce 1 tablespoon cooking oil 1 3 cup catsup 1 4 cup orange juice 2 pound pork loin back ribs For sauce in a bowl combine peanut butter and curry powder Stir to mix well Stir in soy sauce and oil until well blended Stir in catsup and orange juice Brush ribs lightly Paae 35 With sauce Place ribs on spit by weaving into an S shape or cut into 2 or 3 rib por tions and place on spit leaving air space between pieces Close door and cook until tender or until internaltemperature reaches 150 F to 155 F approximately 1 hour Brush ribs with sauce twice during cooking If using country ribs you will get 4 or 5 servings Cut into individual portions and place on spit one on top of another PORK CHOPS WITH B
44. wer and peppers from basket Serve with hot rice or rice pilaf if desired As an option try this Lamb Pepper mixture in pita bread rounds or flour tortillas Omit the hot rice and serve with a crisp green salad THREE SEED PORK LOIN ROAST 6 servings 11 2 to 2 pound single pork loin 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon caraway seeds 4 teaspoon coarsely ground pepper 1 tablespoon teriyaki sauce On a sheet of waxed paper combine seeds and pepper Brush pork roast with teriyaki sauce and roll in seed mixture to coat well on all sides Center roast vertically on spit Close door and cook until internal temperature of roast reaches 150 F to 195 F approximately 35 to 45 minutes Slice to serve BACON WRAPPED PORK AND APPLE PATTIES 4 servings 3 4 cup quick cooking rolled oats 1 2 teaspoon ground sage 2 teaspoon salt 4 teaspoon pepper 4 teaspoon dried thyme crushed 3 cup applesauce 1 egg slightly beaten 1 4 cup finely chopped green onion 1 pound lean ground pork 4 slices bacon 1 large tart green apple cut in thin wedges 72 medium onion cut in small wedges 1 tablespoon olive oil In a large bowl combine oats sage salt pepper and thyme Stir in applesauce egg and green onion mix well Stir in ground meat until well blended Form into 4 patties about 3 4 to inch thick Wrap a bacon strip around each patty secure with a toothpick Skews patties horizontally on spit one
45. with marmalade mixture and add to basket Continue cooking until internal temperature is 145 F to 150 F approximately 1 hour and leeks are tender Remove meat from rotisserie cover loosely with foil Let stand for 10 minutes Remove juices from drip pan place juices and leeks in small saucepan Combine broth and cornstarch add to saucepan along with any remaining marmalade mixture Bring to a boil Cook and stir until thickened and bubbly Cook and stir 2 minutes more Slice meat serve with citrus leek sauce NEW ENGLAND LAMB ROAST 6 servings 1 4 cup currant jelly 1 tablespoon lemon juice 1 2 teaspoon pumpkin pie spice 1 4 teaspoon salt 1 1 2 pound boneless lamb top round roast trimmed or boneless leg trimmed and tied In a small bowl whisk jelly until smooth Add lemon juice spice and salt mix well Brush jelly mixture on all sides of lamb roast Place meat on skewer insert into basket and then into rotisserie Close door and cook until 145 F to 150 F internal temperature approximately 1 to 1 1 4 hours brushing with jelly mixture occasionally Remove Dano DOB from rotisserie and cover loosely with foil Let stand 10 minutes Slice and serve with sweet potatoes and sauteed apple wedges if desired ROTISSERIE LAMB STEW 3 to 4 servings 12 ounces lean lamb leg 1 3 cup beef or chicken broth 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon olive oil 1 garlic clove minced Dash

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