Évaluations - 2, GPA: 3
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Facilité d'utilisation
Center the roast vertically over the prongs and slide it down until the meat rests on the center support . Fillet/Veggie Rack: Insert the fillet/veggie rack in between the prongs of the roasting rack making sure that the prongs go into the two (2) mounting loops on the sides of the fillet/veggie rack. Non-Stick Drip Tray: : Place the non- stick drip tray onto the tray support on the base of the unit. FlavorTray: You can add liquid smoke, wine, herbs or other seasonings with which to flavorthe poultry or roast. HINTS & TIPS 7 Door TrackKeyhole Slot & PostNon- stick Drip TrayTray Support 4. Place unit on a clean, dry, level surface with at least six (6) inches of clearance on all sides. (Do NOT place under cabinets.) 5. Place desired food on the appropriate accessory (poultry tower, roasting rack or fillet/veggie rack) and position on the drip tray. Important: Never operate unit without a food load. Caution: Use oven mitts or hot pads when removing cooked food or racks. Cooked items will be hot and burns could occur. Text Box: Place the rotisserie on a clean, dry, heat proof surface where it is not directly below cabinets, near walls or • Place the rotisserie on a clean, dry, heat proof surface where it is not directly below cabinets, near walls or near flammable materials. • Meat can be seasoned before cooking without losing excess moisture or juices. • The most accurate method of determining the degree of doneness is with a meat thermometer inserted into the center of the thickest portion of the meat. • The Suggested Cooking Times are only a guide and are based on the temperature of refrigerated food. • To prevent foods from sticking to the fillet/veggie rack, lightly oil the rack before placing food in it. • It is not necessary to preheat the rotisserie before cooking. • When cooking is completed, turn the timer to the “Off” position to turn the rotisserie off. • Use hot pads or oven mitts when removing food or handling the racks. • NEVERcook without the door of the rotisserie in place and closed. • Because of the high fat content of ducks, it is necessary to check the drip tray occasionally. If necessary. Remove fat with baster, siphon or ladle. Depending on the shape and length of the duck, the neck may need to be cut back to allow the bird to sit properly on the poultry tower. Using the Poultry Tower The Vertical Rotisserie has been designed to cook poultry at the ideal temperature, removing most of the unwanted fat and grease. The poultry will self-baste while it cooks, sealing in the natural moisture and nutritional goodness found in the poultry. Use the following weight guides for optimum cooking performance: OPERATING INSTRUCTIONS 1. Always trim excess fat from poultry before cooking. 2. Rub body cavity with salt, pepper or other seasonings if desired. 3. Fold the wings across the back. We recommend that you tie the wings and the legs with butchers twine so that they do not flap around in the rotisserie. 4. Place the chicken over the poultry tower and place the tower onto the drip tray in the rotisserie. Do not cover. Do not add water to the drip tray. 5. Slide the door clockwise to close. 6. Turn the timer on to the desired time. ( Please see “Suggested Cooking Times” chart for suggested times per pound.) 7. BBQ sauce can be applied during the last half hour of cooking. Note: Cooking times may vary by the type and size of the bird. We recommend using a meat thermometer to test for doneness. 5 Using the Roasting Rack The roasting rack is made for cooking tender, juicy roasts that are lean and delicious. The roasting rack promotes even cooking. Start by trimming the excess fat, then season. Place the seasoned roast securely onto the prongs of the roasting rack and place on the drip tray that is in the unit. Cook to the desired doneness. We recommend using a meat thermometer to test for when the roast is done. For variety, try one of the marinades, rubs or spice mixtures that are in the instruction manual. ( Please see “ Suggested Cooking Times” chart for suggested times per pound. ) Using the Fillet/ Veggie Rack The fillet/veggie rack is ideal for cooking fish, chops, chicken breasts or sliced vegetables. To cook fish in the fillet/veggie rack, insert the rack onto the roasting rack making sure that it is secure. Then insert the fish fillets inside the rack, place onto the drip tray in the unit and set the timer. OPERATING INSTRUCTIONS Suggested Cooking Times The times provided in this manual are only a guide to the approximate cooking times and are averages of many tests. Cooking time also varies because of differences on meat, procedure, and in equipment. The size and shape of the meat and the amount of fat and bone are also a major factor. The starting temperature of the roast and the accuracy of the equipment used are examples of procedure and equipment variables. Remember also that the meat temperature will usually rise approximately 5° F after the roast is removed from the Vertical Rotisserie d...