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2014-12-11

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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:

Seal in natural juices while unwanted fats

drip away.

chicken to be moist and flavorful inside,

crispy and golden brown outside.

brown and cook a wide variety of foods

to perfection.

a smokeless cooking environment with

see through door.

up easily with dishwasher safe

components.

Table of Contents

Introduction

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Using

Your

Rotisserie Safely . . . . . . . . . . . . . . . . . . . . .

Important Safeguards

. . . . . . . . . . . . . . . . . . . . . .

Know your Sunbeam Carousel Rotisserie.

Assembly Instructions

. . .

Step-by-Step Directions

. . . .

Cleaning and Caring Your Rotisserie...

Cooking Times

. . . . . . . . ...................................

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:

Read all instructions carefully.

Do not touch hot surfaces, use the handles or knobs. Always use oven

mitts when handling hot Allow metal parts to cool before

cleaning. Allow the Rotisserie to cool thoroughly before putting in or

removing parts.

When unit is not in use and before cleaning, unplug the Rotisserie from

wall outlet.

To protect against electric shock, do not place cord, plug or appliance in

water or other liquids.

Close supervision is always necessary when this or any appliance is

used by or near children.

Do not allow anything to rest on the power cord. Do not plug in cord

where people may walk or trip on it.

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.

8. Avoid contact with moving parts.

9. 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 purposes.

Do not let the cord hang over the edge of a table or counter or touch hot

surfaces. Do not 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, grip plug and pull from wall outlet.

14. Extreme caution must be used when moving an appliance containing

hot oil or other hot liquids.

15. Do not use appliance for other than intended use.

16. Use removing drip pan or disposing of hot

grease.

Page 5

Use of extension cords:

a) A short power supply cord (or detachable power-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-supply cords or extensions cords are

available 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

should be at least as great as the electrical rating of the appliance,

and

2) The cord should be arranged so that it will not drape over the

countertop or where it can be pulled on by children or

tripped over unintentionally.

d) If the appliance 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 properly. The Rotisserie should be operated on

a separate electrical circuit from other appliances.

This appliance has a polarized alternating current plug (one blade is wider

than the other). To reduce the risk of electric shock, as a safety feature, this

plug will fit in a polarized outlet only one way. If the plug does not insert

fully in the outlet, reverse the plug. If it still fails 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

HOUSEHOLD USE ONLY

Page 6

KNOW YOUR

ROTlSSERlE

Heating Element

Removable

deflector Shield

“Door

Handle

Cooking Basket

Non Stick Drip Pan

ASSEMBLY INSTRUCTIONS

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 assemble the cooking basket.

STEP-BY-STEP DIRECTIONS

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.

By holding the tine with one hand, skewer the spit through the meat.

Screw the spit into the cooking basket until spit stops turning. DO NOT

SCREW THE SPIT TOO TIGHTLY.

Once the spit is secured, lower the tine 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 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 side 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, cloth. Do not use any abrasive materials.

Do not immerse in water! Wash individual parts as instructed above.

CARING ROTISSERIE

1. Keep your Rotisserie clean.

Do not use metal utensils.

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 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

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

COOKlNG

CHART

FOOD

Weight

Temperature

Approximate

Meat Thermometer Cooking Time*

POULTRY

Chicken, whole 2 to 3 Ibs.

185°F

30 min. 60 min.

Chicken, whole

l/2

to 5 Ibs.

185°F

60 min.

110 min.

Cornish hens

or 2 hens

185°F

60 min.

Duck

3 to 5 Ibs.

185°F

110 min.

2 hr. 10 min

Turkey breast

4 to 6 Ibs. 185°F

70 min.

100 min.

Turkey breast

6 to 8 Ibs.

185°F

100 min.

3 hrs.

PORK

Crown roast of pork

4 to 5 Ibs.

100 min. - 2 hrs.

min.

Loin roast

l/5

to 5

l/2

Ibs.

60 min. - 70 min.

Pork tenderloin

3/4

to 1

l/2

Ibs.

20 min.- 40 min.

Rolled pork roast 3 to 6 Ibs.

80 min. -2 hrs. 35 min.

Spareribs

l/2

to 4

l/2

Ibs.

60 min.

120 min.

HAM

Ham, canned

2 to 7 Ibs.

45 min.

60 min.

Ham Shank

3 to 6 Ibs.

50 min.

LAMB

Leg

of lamb

4 to 6 Ibs.

80 min.

120 min.

Rolled lamb roast

3 to 6 Ibs. 60 min.

120 min.

VEAL

Leg of veal

3 to 6 Ibs.

170°F

70 min.

120 min..

Rolled veal roast 3 to 6 Ibs.

170°F

75 min.

120 min..

BEEF

Beef tenderloin roast 2 to 6 Ibs.

150°F160°F

55 min.

2 hrs.

50 min..

Rolled rib roast 4 to 6 Ibs.

150°F -160°F

100 min.

2 hrs. 50 min..

Rolled sirloin tip

or rump roast

4 to 8 Ibs.

100 min.

3 hrs. 45 min.

Standing rib roast

8 Ibs. 100 min.

3 hrs. 45 min.

OTHER

Hot dogs

7 min. - 10 min.

Pre-cooked bratwurst

15 min.

17 min.

New potatoes

60min.-80min.

Baked potatoes

60 min. 80 min.

Corn on the cob

60 min. 80 min.

Vegetables

20 min. 30 min.

NOTE

When preparing poultry and other meats int he Carousel Rotisserie, be sure to use

a meat thermometer to verify that the food is properly cooked.

If the food takes longer than 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 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 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 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

Slice across the roast from the fat edge of the rib bone. Free the slice from the bone

using the tip of the knife.

LIMITED WARRANTY

What is Covered and For How long

Congratqtations 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

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 factory

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.

regist.

tered trademark of Sunbeam Corporation or its affiliated companies.

Distributed by: Sunbeam Household Products, Schaumburg, 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

l/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.

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 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

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 3

l/2

Ibs.)

l/4

cup vegetable oil

teaspoon dried basil

l/2

teaspoon dried oregano

l/2

teaspoon dried sage

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.

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 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

servings

1 whole Tyson Holly Farms Fresh Young Chicken (broiler-fryer) (3 to 3

l/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 rotisserie.

Combine cup orange juice, 1 tablespoon lemon juice, and lime juice. Brush

one-third of mixture over chicken. Reserve remaining mixture.

Page

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 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 3

l/2

Ibs.)

2 tablespoons butter or margarine, softened

l/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 chili

butter evenly under skin of 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 rotisserie.

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).

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

l/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 place on a

heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.

APRICOT GLAZED CORNISH HENS

2 servings

Tyson Rock Cornish game hens (3

l/2

to 4 Ibs. for two)

l/2

cup apricot preserves

2 tablespoons vinegar

1 tablespoon soy sauce

If frozen, place hens in refrigerator 24 hours to defrost or use microwave.

. .

Page17

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.

Spray 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 185°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

2 servings

2 Tyson Rock Cornish game hens (3

l/2

to 4 Ibs. for two)

1 cup red wine

l/2

cup catsup

2 tablespoons Dijon mustard

2 tablespoons sugar

2 teaspoons cornstarch

If frozen, place hens in refrigerator 24 hours to defrost or 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

l/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 on spit with Wings downward; center second;

hen on spit with wings upward.

Page18

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 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

l/2

to 4 Ibs. for two)

3 cups cornbread stuffing, prepared according to package directions, divided

l/2

cups chopped pecans

l/4

cup lemon juice

2 tablespoons honey

frozen, place hens in refrigerator 24 hours to defrost or use microwave.

Rinse hens in cold running water. Drain, pat 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

teaspoon garlic salt

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

around butter.

Spray 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.)

l/2

cup white wine

1 tablespoon Dijon mustard

1 teaspoon dried tarragon leaves

teaspoon salt

Page20

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 warm platter to serve. Refrigerate leftovers.

4 servings

4 Fresh Tyson Holly Farms bone-in split chicken breasts (about 2 Ibs.)

1 package (1

l/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 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)

l/2

cup dry bread crumbs

teaspoon dried parsley flakes

l/2

teaspoon dried basil

l/2

teaspoon salt

l/4

teaspoon pepper

l/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 chicken 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 (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.

4 servings

4 Fresh Tyson Holly Farms bone-in split chicken breasts (about 2 Ibs.)

3/4 cup teriyaki sauce

l/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

l/4

cup 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

heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.

Paoe 24

CITRUS

ROAFT

LAMB WITH LEEKSCITRUS LAMB WITH LEEKS

6 servings6 servings

cup orange marmalade cup orange marmalade

1 tablespoon lemon juice1 tablespoon lemon juice

1 teaspoon Worcestershire sauce1 teaspoon Worcestershire sauce

teaspoon dried marjoram or chervil, crushed teaspoon dried marjoram or chervil, crushed

teaspoon pepper teaspoon pepper

1 to 2 pound boneless lamb leg roast, trimmed and tied or1 to 2 pound boneless lamb leg roast, trimmed and tied or

boneless top round lamb roast, trimmedboneless top round lamb roast, trimmed

2 small leeks, sliced (1 1 cups)2 small leeks, sliced (1 1 cups)

cup chicken broth cup chicken broth

1 tablespoon cornstarch1 tablespoon cornstarch

Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper.Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper.

Brush roast with marmalade mixture; skewer on spit in rotisserie. Close door and cookBrush roast with marmalade mixture; skewer on spit in rotisserie. Close door and cook

15 minutes. Toss leeks with marmalade mixture and add to basket. Continue cooking15 minutes. Toss leeks with marmalade mixture and add to basket. Continue cooking

until internal temperature 145°F to 150°F (approximately 1 hour) and leeks are tender,until internal temperature 145°F to 150°F (approximately 1 hour) and leeks are tender,

Remove meat from rotisserie; cover loosely with foil.Remove meat from rotisserie; cover loosely with foil. Let stand for 10 minutes.Let stand for 10 minutes.

Remove juices from drip pan, juices and in small saucepan. Combine brothRemove juices from drip pan, juices and in small saucepan. Combine broth

and cornstarch; add to saucepan along with any remaining marmalade mixture. Bringand cornstarch; add to saucepan along with any remaining marmalade mixture. Bring

to a boil. Cook and stir until thlckened and bubbly. Cook and stir 2 minutes more.to a boil. Cook and stir until thlckened and bubbly. Cook and stir 2 minutes more.

Slice meat; serve with citrus-leek sauce.Slice meat; serve with citrus-leek sauce.

NEW ENGLAND LAMB ROASTNEW ENGLAND LAMB ROAST

6 servings6 servings

cup currant jelly cup currant jelly

1 tablespoon lemon juice1 tablespoon lemon juice

teaspoon pumpkin pie spice teaspoon pumpkin pie spice

teaspoon salt teaspoon salt

1 pound boneless lamb top round roast: trimmed or boneless leg, trimmed and tied1 pound boneless lamb top round roast: trimmed or boneless leg, trimmed and tied

In a small bowl whisk jelly until smooth. Add juice, spice and salt; mix well.In a small bowl whisk jelly until smooth. Add juice, spice and salt; mix well.

Brush jelly mixture on all sides of lamb roast, Place meat on skewer, insert into basketBrush 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 temperatureand then into rotisserie. Close door and cook until 145°F to 150°F internal temperature

(approximately 1 to 1 hours), brushing with mixture occasionally. Remove(approximately 1 to 1 hours), brushing with mixture occasionally. Remove

from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with

sweet potatoes and sauteed apple wedges, if desired.sweet potatoes and sauteed apple wedges, if desired.

ROTISSERIE

LAMB

STEWROTISSERIE

LAMB

STEW

3 to 4 servings3 to 4 servings

12 ounces lean lamb leg12 ounces lean lamb leg

cup beef or chicken broth cup beef or chicken broth

2 tablespoons red wine vinegar2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce1 tablespoon Worcestershire sauce

1 tablespoon olive oil1 tablespoon olive oil

1 garlic clove, minced1 garlic clove, minced

Dash bottled hot pepper sauceDash 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

8 tiny new potatoes, halved (about 1 pound)

1 medium carrot, cut into 2” matchsticks

1 medium celery stalk cut into 1” pieces

cup chicken or beef’broth cup chicken or beef’broth

3 tablespoons all-purpose flour3 tablespoons all-purpose flour

cup whole milk or light cream cup whole milk or light cream

teaspoon dried thyme, crushed teaspoon dried thyme, crushed

teaspoon dried rosemary, crushed teaspoon dried rosemary, crushed

Trim lamb and cut into 1 to 2” chunks. For marinade, combine the cup broth,

vinegar, Worcestershire sauce, olive oil, garlic and hot pepper sauce. Add lamb, cover

and refrigerate 2 hours.

Trim lamb and cut into 1 to 2” chunks. For marinade, combine the 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

in basket. Close door and cook about 1 hour or until vegetables and meat are tender.

Remove lamb from marinade, reserving marinade. Skewer lamb chunks on spit and

secure into basket. Brush potatoes, carrots and celery with marinade; place

in basket. Close door and cook about 1 hour or until vegetables and meat are tender.

In a saucepan combine cup broth, 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.

In a saucepan combine cup broth, 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 26Page 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

teaspoon salt

1 teaspoon apple or orange juice

1 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, mix well. Rub onto

all sides of lamb roast. Skewer 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 hours). Cover loosely with foil and let stand

for 10 minutes. Slice and serve with juices.

6 servings

1 tablespoon red wine vinegar

1 teaspoon dried oregano, crushed

teaspoon garlic powder

teaspoon black pepper

teaspoon salt

teaspoon onion powder

teaspoon ground cumin

1, 1 to 2 pound boneless lamb leg roast, trimmed and tied or boneless lamb top

round roast

1 carton (8 ounce) plain yogurt

medium cucumber, peeled, seeded and chopped cup)

2 green onions, thinly sliced

1 tablespoon fresh mint or 1 teaspoon dried mint, crushed

teaspoon sugar

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 1

l/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 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.

2 to 3 servings

12 ounces boneless lamb round steak, thick

3 tablespoons balsamic vinegar

2 tablespoons water

1 tablespoon olive oil

2 garlic cloves, minced

1 teaspoon rosemary, crushed

l/2

teaspoon ground cumin

teaspoon salt

l/4

teaspoon pepper

l/4

teaspoon ground coriander

l/8

teaspoon cayenne pepper

1 small sweet red pepper

1 small sweet yellow pepper

1 small sweet green pepper

8 green onions

Hot cooked rice or rice pilaf (optional)

Paae 28

Trim lamb round steak and bias-slice into long thick slices. Stir together the

bal-

samic vinegar, water, olive oil, garlic, rosemary, cumin, salt, pepper, coriander and

cayenne pepper. Cut peppers lengthwise into wide strips. Bias slice green onions

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

for 30 minutes. Remove lamb from skewer 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.

6 servings

l/2

to 2 pound single pork loin

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1 tablespoon caraway seeds

l/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 155°F

(approximately 35 to 45 minutes). Slice to serve.

BACON WRAPPED PORK AND APPLE PATTIES

4 servings

3/4

cup quick-cooking rolled oats

teaspoon ground sage

l/2

teaspoon salt

l/4

teaspoon pepper

l/4

teaspoon dried thyme, crushed

l/3

cup applesauce

1 egg, slightly beaten

l/4

cup finely chopped green onion

1 pound lean ground pork

4 slices bacon

1 large tart green apple, cut in thin wedges

l/2

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 l-inch thick. Wrap a bacon strip around each patty; secure with a toothpick.

Skews

patties horizontally on spit, one 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

cup chopped onion

cup chopped green pepper

cup chopped green chilies

cup dried cherries, chopped

cup red cherry jam

1 tablespoons vinegar

1 tablespoons chopped cilantro

2 to 3 pound pork double loin roast, tied

1 to 2 tablespoons cracked black pepper

2 teaspoons garlic salt

Page

green chilies, dried cherries, jam vinegar and

For salsa, combine onion, green pepper,

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

LOIN

WITH SPINACH-BACON- STUFFING

6 servings

2 pound single pork loin.

l/2

cup chopped onion

2 cloves garlic, minced or 1 teaspoon bottled minced garlic

1 tablespoon olive oil

l/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 teaspoon dried basic, crushed

l/4

teaspoon pepper

Place pork loin with curved side down. Make 3 cuts lengthwise in the meat to within

about

l/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 155°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

l/4

teaspoon ground black pepper

2 pork tenderloins, about 1

l/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 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

l/4

cup maple syrup or

l/4

cup dark corn syrup and a few drops maple flavoring

2 tablespoons prepared mustard

1 tablespoon Worcestershire sauce

l/8

l/4

teaspoon Tabasco sauce

2 to 2 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

,.eSESAME

PORK PORK

6 servings to 6 servings

cup soy sauce

3 tablespoons balsamic vinegar3 tablespoons balsamic vinegar

2 tablespoons Oriental sesame oil2 tablespoons Oriental sesame oil

1 tablespoon brown sugar1 tablespoon brown sugar

2 garlic cloves, minced2 garlic cloves, minced

2 pork tenderloins, about 1 to 1 pounds2 pork tenderloins, about 1 to 1 pounds

3 tablespoons sesame seeds3 tablespoons sesame seeds

3 or 4 green, onions, quartered lengthwise3 or 4 green, onions, quartered lengthwise

In a plastic bag combine soy sauce, vinegar, sesame oil, sugar and garlic. Add porkIn 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 mari-tenderloins, seal and marinate in refrigerator for 4 to 8 hours. Remove pork from

nade and roll in sesame seeds. Place onion strips lengthwise between the two pieces ofnade and roll in sesame seeds. Place onion strips lengthwise between the two pieces

meat; tie together and place vertically on spit. Close door and cook until internal tem-meat; tie together and place vertically on spit. Close door and cook until internal tem-

perature reaches 150°F to (approximately 30 to 40 minutes). Slice to serve.perature reaches 150°F to (approximately 30 to 40 minutes). Slice to serve.

SHAVED PORK LOIN SANDWICH WITH CARAMELIZED ONIONSSHAVED PORK LOIN SANDWICH CARAMELIZED ONIONS

6 to 8 servings6 to 8 servings

1 teaspoon dried basil1 teaspoon dried basil

1 teaspoon dried oregano1 teaspoon dried oregano

teaspoon salt teaspoon salt

teaspoon pepper teaspoon pepper

teaspoon paprika teaspoon paprika

1, 2 to 2 pound pork double loin roast, tied1, 2 to 2 pound pork double loin roast, tied

3 large onions, sliced and separated into rings3 large onions, sliced and separated into rings

1 tablespoon olive or cooking oil1 tablespoon olive or cooking oil

cup chili sauce (tomato base) cup chili sauce (tomato base)

cup apple or currant cup apple or currant

1 tablespoon vinegar1 tablespoon vinegar

6 8 Kaiser split and toasted6 8 Kaiser split and toasted

Combine basil, oregano, salt, pepper and paprika. Rub mixture on all surfaces of theCombine basil, oregano, salt, pepper and paprika. Rub mixture on all surfaces of the

pork roast. roast on spit. Close door and cook until internalpork roast. roast on spit. Close door and cook until internal

Page 33Page 33

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)

cup cilantro leaves

1 clove garlic, chopped

teaspoon unsweetened cocoa powder

l/2

teaspoon anise seed

teaspoon chili powder

teaspoon sugar

to teaspoon ground red pepper

cup plain low fat yogurt

teaspoon chili powder

teaspoon salt

teaspoon pepper

4, America’s Cut loin chops, 1 to 1 pound

medium sweet red pepper, cut into 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 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 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

PORK ROAST

servings

1 cup chopped fresh mushrooms1 cup chopped fresh mushrooms

cup finely chopped onions cup finely chopped onions

1 tablespoon butter or margarine1 tablespoon butter or margarine

1 tablespoon lemon juice1 tablespoon lemon juice

teaspoon rosemary, crushed teaspoon rosemary, crushed

1 egg yolk, beaten1 egg yolk, beaten

cup grated cheese cup grated cheese

cup finely chopped walnuts cup finely chopped walnuts

1 pound single pork loin1 pound single pork loin

For filling, in saucepan cook mushroom and onion in melted butter over medium-low heatFor filling, in saucepan cook mushroom and onion in melted butter over medium-low heat

until tender and liquid has evaporated, stirring frequently. Stir in lemon juice and rose-until tender and liquid has evaporated, stirring frequently. Stir in lemon juice and rose-

mary. Cool slightly. Stir in beaten egg yolk, cheese and walnuts. Set aside.mary. Cool slightly. Stir in beaten egg yolk, cheese and walnuts. Set aside.

Place pork loin with curved side down. Make 3 cuts lengthwise in the meat to withinPlace pork loin with curved side down. Make 3 cuts lengthwise in the meat to within

about of the other side. Do not cut all the way through. Open out and poundabout of the other side. Do not cut all the way through. Open out and pound

to a rectangle.to a rectangle.

Spread filling evenly on meat rectangle. Roll up lengthwise; tie with string to secure.Spread filling evenly on meat rectangle. Roll up lengthwise; tie with string to secure.

Place vertically on spit. Close door and cook until internal temperature reaches

Place vertically on spit. Close door and cook until internal temperature reaches 150°F

to 155°F (approximately 35 to 40 minutes). Slice to serve.to 155°F (approximately 35 to 40 minutes). Slice to serve.

CURRY BARBECUED PORK CURRY BARBECUED PORK

3 to 4 servings3 to 4 servings

1 tablespoon creamy peanut butter1 tablespoon creamy peanut butter

1 tablespoon curry powder1 tablespoon curry powder

1 tablespoon soy sauce1 tablespoon soy sauce

1 tablespoon cooking oil1 tablespoon cooking oil

cup catsup

cup orange juice cup orange juice

2 pound pork back ribs2 pound pork back ribs

For sauce, in a bowl combine peanut butter and curry powder. Stir to mix well. Stir inFor 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 lightlysoy sauce and oil until well blended. Stir in catsup and orange juice. Brush ribs lightly

e 35Paae 35

with sauce.

Place ribs on spit by

weaving into

an "S”

shape or

cut

into

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

l55 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

BARLEY ORANGE

STUFFING

4 servings

3 tablespoons quick-cooking barley

2 tablespoons finely chopped onion

l/3

cup water

teaspoon instant chicken granules

1 garlic clove, minced or

l/2

teaspoon bottled

minced

garlic.

l/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, I

I/4

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

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.

not cut all

the

way

through. Stuff chops with barley mixture,

press

close pocket.

Place horizontally on

the spit. Close door and cook until

internal

temperature reaches

150°F

to l55 F

(approximately 35 to

minutes).

Félicitations!

Vous goûterez chez vous les délices de la rôtisserie; le

procédé est tout simple, tout court, avec votre nouvelle

Rôtissoire Carrousel Sunbeam. Nous avons tout prévu

pour vous simplifier le rôtissage à la broche.

Votre Rôtissoire Carrousel sait:

Emprisonner les sucs de la viande; seules

la graisse indésirable s’en écoule.

Cuire un poulet à chair

juteuse et

succulente,

tout

croustillant et d’un beau doré.

Cuire une variété d’aliments à la perfection

et les brunir uniformément.

Assure un milieu sans fumée, grâce à sa

porte transparente.

Elle comporte des pièces. qui vont

au lave-vaissel le.

Elle est d’emploi facile.

Table des matières

Introduction

. . . .

Avant de vous en servir

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mises en garde importantes

Étudiez votre Rôtissoire Carrousel Sunbeam....

Mode d’emploi

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nettoyage de la Rôtissoire

. . . . . . . . . . . . . . . .

Prenez soin de, votre Rôtissoire . . . . . . . . . . . . . . . . . . . . . .

Tableau de cuisson.

. . . . . . . . . . . . ..*...........*.................

Trucs de dépeçage

. . . . . . . . . ..*......*.........*....*..........* 11

Garantie

Usage sécuritaire de votre Rôtissoire

Avant l’usage

Lire toutes les instructions.

2. Bien débarrasser la lèchefrite de tout corps étranger.

3. Décoller l’étiquette de la porte.

4. Brancher la Rôtissoire sur une prise de courant appropriée.

Où l’utiliser

1. Ne l’utiliser que sur une surface stable résistant à la chaleur.

2. Ne pas utiliser la Rôtissoire en plein soleil ni à un endroit où

elle serait exposée à d’autres sources de chaleur, tel que sur

la cuisinière ou dans un four.

3. Tenir la Rôtissoire hors de la portée des enfants elle devient

très chaude!

4. Placer l’appareil à une distance d’au moins six pouces des murs.

Durant l’usage

1. La, température est très élevée durant l’opération. Prendre soin

de se tenir les mains et le visage à l’écart

l’appareil.

2. Ne pas faire fonctionner la Rôtissoire sans l’écran réflecteur en place.

3. Ne pas ouvrir la porte ni sortir le panier de cuisson durant l’opération

de rôtissage.

Après l’usage

1. Se servir de gants calorifugés ou de carrés de molleton pour sortir

le panier et la lèchefrite après la cuisson.

12.

13.

14.

15.

16.

Ne pas laisser le cordon pendre au bord d’une table ou d’un plan de

travail ni toucher à des surfaces chaudes. Ne pas placer l’appareil

sur une surface branlante ou recouverte d’un tissu quelconque.

Ne pas placer l’appareil près d’un brûleur chaud, à gaz ou

électrique, ni dans un four chauffé.

Pour le débrancher, saisir la fiche et la sortir de la prise de courant.

Ne jamais tirer sur le cordon.

Ce n’est qu’avec extrême prudence qu’on doit déplacer un appareil

qui contient de I’huile chaude ou d’autres liquides chauds.

S’en tenir uniquement à l’usage auquel cet appareil est destiné.

Une très grande prudence s’impose au moment d’enlever la

lèchefrite ou de se débarrasser de la graisse chaude.

Courant électrique: Si le circuit est surchargé par d’autres appareils, la Rôtissoire

pourrait ne pas bien fonctionner. La Rôtissoire devra fonctionner sur un circuit

indépendant de celui des autres appareils.

Cet appareil est doté d’une fiche polarisée pour courant alternatif (une broche est

que l’autre). Pour réduire le risque de choc electrique, cette fiche ne va que dans un

sens dans une prise de courant Si la fiche ne s’enfonce pas complètement dans la

prise, la retourner et essayer de nouveau. Si elle ne s’adapte toujours pas, faire remplacer la

prise hors d’usage par un qualifie. NE PAS ESSAYER DE DEJOUER CE DISPOSITIF

DE SÉCURITÉ.

Utilisation des cordons de rallonge:

a) Un cordon électrique (ou un cordon d’alimentation amovible) de faible longueur doit être

fourni, afin de réduire le risque de s’empêtrer et sur un cordon plus long.

b) Des cordons d’alimentation amovibles ou des cordons de rallonge plus longs sont livrables et

pourront être utilisés, pourvu qu’on le fasse avec prudence.

c) Si on utilise un cordon d’alimentation amovible ou de rallonge,

1) La tension nominale indiquée sur celui-ci doit être au moins aussi que la tension

nominale de l’appareil, et

2) Le cordon devra être dispose de façon qu’il ne puisse pendre au bord du plan de travail ou

table, car les enfants pourraient tirer dessus ou quelqu’un pourrait s’y empêtrer par

CONSERVER CES INSTRUCTIONS

AUCUN ENTRETIEN PAR L’UTILISATEUR

RENVOYER AU CENTRE DE SERVICE

‘POUR USAGE DOMESTIQUE

SEULEMENT

Poignée

IL --Broche

Écran réflecteur amovible Porte Panier de cuisson

Lèchefrite

deux heures

, INSTRUCTIONS. D’ASSEMBLAGE

Retirer du carton-mousse plastique pièces suivantes:

Broche rotative avec poignée

Fourchons

Panier de cuisson

Lèchefrite en aluminium

Organe noir d’entraînement de la lèchefrite

Placer l’organe d’entraînement sur l’arbre de transmission au fond de

la rôtissoire. S’assurer que le côte plat de l’arbre de transmission joint

exactement le côté plat de l’organe d’entraînement.

Sortir la lèchefrite de sac de plastique: l’installer ensuite sure l’organe

L’assemblage de la broche rotative, des fourchons et du panier de cuisson

variera selon le genre de nourriture qu’on fera rôtir. Pour l’installation du panier

de cuisson, bien observer le mode d’emploi point-par-point à la page 7 du Livre

d’instructions de la Rôtisserie Carrousel.

D’EMPLOI POINT PAR POINT

Placer l’appareil sur une surface propre, en assurant un

dégagement

d’au moins six pouces sur tous les côtés.

Détacher de la porte l’étiquette statique.

Pour ouvrir la porte, la faire glisser dans le sens anti-horaire.

Installer la lèchefrite dans la Rôtissoire.

Saisir la poignée et dévisser la broche du panier de cuisson.

Déposer la nourriture dans le panier. Le poulet et toute autre

volaille doivent être placés le cou en haut et les pattes en bas.

(Consulter les recettes pour détails).

7. Pour enfiler le poulet sur la broche:

Remonter les fourchons jusqu’au haut sur la broche.

En tenant d’une main les fourchons, enfiler le poulet

sur la broche.

Bien assujettir la broche dans le panier de cuisson.

Une fois la en place, abaisser les

fourchons et les enfoncer dans le poulet ATTENTION: La broche

et les fourchons sont pointus.

Installer le panier au centre de la lèchefrite.

Pour fermer 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 pièce à rôtir,

sa nature et la recette. Pour le poulet, la charge maximale est de 8

livres (4 kilos). (Consulter les recettes pour détails).

12.

II faudra laisser refroidir l’appareil au moins une

demi-heure avant de l’utiliser de nouveau. Laisser refroidir la

‘Rôtissoire avant de la’nettoyer et de la ranger.

NETTOYAGE DE LA RÔTISSOIRE

Avant d’utiliser votre Rôtissoire Carrousel Sunbeam pour la première fois: Lavez le

panier de cuisson, la broche, la lèchefrite, l’écran et la porte l’eau chaude

savonneuse. Rincez et asséchez.

NOTA, Les articles suivants vont au lave-vaisselle: porte, lèchefrite, panier de cuisson

et écran Pour la porte la tourner dans le sens anti-horaire. Dès

se dégage, la soulever pour l’enlever. L’écran réflecteur s’enlève en le faisant

glisser dans le sens anti-horaire, puis en le soulevant pour le sortir de l’appareil.

ATTENTION: Le bord de l’écran réflecteur est coupant.

‘Toujours s’assurer que la rôtissoire est debranchée et refroidie au moment de la nettoyer.

Pour la nettoyer, essuyez-la à la main, avec un linge doux humide.

N’utilisez aucune matière abrasive.

Ne la plongez pas dans l’eau!

Lavez les pièces détachées comme indiqué ci-dessus.

PRENEZ SOIN DE VOTRE RÔTISSOIRE

Tenez votre Rôtissoire propre.

N’utilisez aucun ustensile de métal.

Assurez-vous que l’appareil est bien refroidi et sec avant de le ranger.

DE CUISSON

Les temps de cuisson figurant au tableau ne sont que des régles générales basées

sur les temps approximatifs détermines par des essais. Les temps de cuisson

varieront en fonction des différences que présentent les viandes, leur forme, leur

taille ainsi que la quantité de gras et d’os.

l’usage de la Rôtissoire Sunbeam, servez-vous d’un thermomètre viande.

Enfoncez la pointe du thermomètre d’au moins 2 pouces dans la partie la plus

épaisse de la viande, à l’écart de l’os et du cartilage. Le thermomètre à viande ne

doit pas venir en contact avec l’élément chauffant quand le panier tourne. Consultez

le tableau ci-dessous pour connaître les températures que doivent atteindre les

viandes cuites.

TABLEAU BE CUISSON DE LA SUNBEAM

ALIMENT Poids Température Temps de cuisson

Thermomètre approximatif

à viande

VOLAILLE

Poulet entier 90°C (185°F)

Poulet entier 2 à kg

90°C (185°F)

Poule de Cornouailles 1 ou 2

90°C (185°F)

60 mn

Canard

à kg (185°F)

110 mn 2 h 10 mn Poitrine

de dinde 90°C (185°F) 70 mn mn

Poitrine de dinde 90°C (185°F)

PORC

Rôti en couronne 2 à kg

Rôti de longe

1 kg

Filet de porc 375 g à 700 g

20 mn à 40 mn

Rôti de. porc roulé 75°C (165°F)

Côtes levées

60 mn 120 mn

JAMBON

Jambon en conserve à kg

Jambon, jarret

50 mn

AGNEAU

Gigot d’agneau

80 mn à 120 mn

Rouleau d’agneau à 3 kg

75 mn à 120 mn

BOEUF

Filet de boeuf rôti

(150 à 160°F)

Entrecôte (150 à 160°F)

Pointe de roulée

ou Rosbif de croupe 2 à 4 kg (150 à 160°F)

Rôti de côte (150 à 160°F)

AUTRES

Hot-dogs 7 mn à 10 min

Saucisson Bratwurst pre-cuit

Pommes de terre nouvelles

Pommes de terre en robe

en épis

Les temps de cuisson figurant sur le tableau sont à partir d’aliments non ou

* Si la minuterie doit être réglée pour moins de 10 minutes, tourner le bouton passe le repère de 10

minutes et régler ensuite.

NOTA

Au rôtisserie des volailles et autres viandes dans la Carrousel, ne manquez pas de vérifier

leur degré de cuisson l’aide d’un

Si l’aliment exige plus de 2 heures de cuisson, la minuterie devra remise en marche, car elle

s’arrête automatiquement après 2 heures.

Avant d’utiliser la Rôtisserie Carrousel pour la première fois, veuillez consulter le Livre d’instructions

de la Rôtissoire Carrousel pour bien connaître son mode

TRUCS DE DÉPEÇAGE

Dépeçage de la volaille

Coucher le poulet ou autre volaille sur la planche à decouper, les pilons s’étendant droite.

En commençant par le côté en face du dépeceur, détacher la patte en la saisissant avec la main

gauche et en tirant délicatement dessus, tout en coupant dans la chair, entre le corps et

l’articulation de la cuisse.

Placer la patte sur ta planche et trancher l’articulation, pour séparer pilon et cuisse.

Trancher la chair de la cuisse et du pilon à l’os.

Piquer une fourchette à viande dans la poitrine pour immobiliser le corps. Couper l’aile en glissant

le couteau dans l’articulation,

Découper la poitrine, en commençant juste au-dessus de l’articulation de l’aile qu’on a enlevée.

Tailler la viande blanche en tranches minces, par mouvements ascendants et parallèles au bréchet.

Dépeçage d’un jambon, d’un rôti de porc d’un gigot d’agneau

Placer le jambon, le rôti de porc ou le gigot d’agneau sur la planche à le bout de à la

droite du dépeceur. Pour le jambon, tourner le côté entaillé en dessus. Pour le gigot d’agneau,

le placer de façon que la partie charnue se trouve en

Piquer une fourchette dans le gros de la pièce de viande et tailler plusieurs tranches en longueur

dans la partie moins charnue.

Retourner ensuite le jambon, le rôti de porc ou le gigot d’agneau pour qu’il se tienne verticalement sur

la face entamée. Entailler en coin la viande du bout de l’os, à partir de la base du bourrelet. Couper

d’abord tout droit jusqu’à l’os, puis faire une autre coupe faisant angle à la première, en longeant le

bout de l’os. Enlever la section triangulaire.

En partant du bout entaillé, tailler des tranches minces et uniformes en descendant jusqu’à l’os.

Dépeçage d’un rôti de boeuf de

Placer le rôti sur un plateau ou une planche à découper, le bout le plus gros en dessous et les côtes

à gauche. La partie étroite du rôti est alors le côté qui s’offre au Piquer la fourchette à

dépecer entre les deux côtes supérieures.

Trancher le rôti en travers, à partir du bord gras. la tranche de avec la pointe du couteau.

GARANTE L I M I T É E

Ce qui est couvert et pour combien de temps

Nous vous d’avoir récemment fait l’achat d’un produit Sunbeam de qualité. Nous savons

que notre produit fonctionnera bien et, titre de premier acquéreur au détail du produit, vous pourrez

jouir de sa garantie contre tous défauts et électriques de matériau ou de fabrication pour

la de 2 ans, à partir de la date de l’achat initial.

Ce que fera Sunbeam et comment se prévaloir du service

Si votre appareil est sous le couvert de la garantie, nous le réparerons ou le remplacerons (à notre

discrétion) durant cette période. 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 pièces, les dommages imputables la

négligence, l’usage abusif, l’utilisation sur courant ou sous tension non appropries, l’utilisation

l’encontre des instructions, au bris de verre (s’il y a lieu), ou au démontage, la réparation ou la

modification par d’autres qu’un centre de service agréé. Toute garantie implicite portant sur la

loyale et marchande ou l’adaptabilité du produit une fin se limite durée de la

présente garantie écrite. Nous nous dégageons de toute responsabilité en cas de dommages consé-

cutifs ou indirects pour rupture de toute garantie explicite ou implicite du produit.

législation provinciale applicable

Certaines provinces ne permettent pas la limitation de la durée d’une garantie implicite, l’exclusion ni

la limitation des dommages ou indirects; par conséquent, la limitation susmentionnée ne

s’applique peut-être pas votre cas. Cette garantie vous donne des droits spécifiques et vous

pourriez avoir d’autres droits légaux qui varient d’une province à l’autre.

1996 Sunbeam Corporation ou ses filiales. Tous droits

est une marque de Sunbeam Corporation ou de ses filiales.

Distribué par: Sunbeam Househoid Schaumburg, IL 60173.

Sunbeam Corporation (Canada) Ltd, Mississauga, Ontario

Pour obtenir /es recettes en version française, veuillez notre Service la

en composant

Notes/Notas

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