NutriChef PKRT15 User guide

NutriChef Vertical Countertop Rotisserie Rotating Oven

Welcome

to

the world

of

easy

and healthy eating

with

your NutriChef Vertical

Rotisserie. Gravity reduces heating elements crisp delicious look created by a vertical will

enjoy

the

safety procedures be

the fat from the food

the

exterior and lock

tasty treats offered

in

placed inside

in the

rotating

spit is yours

our Rotisserie and we ask

followed.

• Versatile & Powerful Cooking Appliance

• Reduces Fat from within Your Food

• Rotisserie Spinning-Style Cooking

• Effective & Evenly Cooked Foods

• Thoroughly Cooks and Retains Food Flavor

• Creates Crispy Exterior and Juicy Tender Interior

• Dual High-Powered Heating Elements

• Simple Rotary Dial-Style Timer Operation

• Adjustable Cooking Timer Selection (2 Hour Max)

• See-Through Cooking Window to See When It's Ready

• Swing Door Allows Convenient Entry/Removal

• Excess Fat Drains Off by Gravity

• Revolutionary Vertical Cooking Appliance

• Assists in Creating Desired Crispy Skins

• Easy-to-Clean Dishwasher safe parts

• Includes Poultry Rack, Meat Tower and Drip Tray

• Perfect for Whole Chicken, Breasts, Turkey, Lamb, Beef, Pork, etc.

• Maximum Cooking Temperature Reaches 185°

• 700 Watt Power Output

• Power Cord Length: 4' Feet

• Dimensions (L x W x H): 9.1'' x 9.1'' x 10.2''

1

What's in the Box:

Skewer Rack with (8) Skewers Cooking Basket Tower Roasting Rack Poultry Tower Nonstick Drip Tray

our

Rotisserie while

tender juices inside.

at

home. We believe

that all

instructions

the vertical

At

last,

the

that you

and

When using be

followed:-

1.

Read

2.

To

protect against any electrical other DO NOT touch any

3. parts. Always place drip

4.

Close supervision is always necessary when this appliance is used by or near This unit is basically an oven.

5. of

this appliance.

UNPLUG

6. before attaching

7.

Avoid touching moving

8.

Always from the wall before moving the appliance. Use both hands

9.

DO NOT table, DO NOT place the Rotisserie inside an oven nor near a

10.

11.

DO NOT operate Malfunctions DO NOT use this appliance

12. USE

13. removing drip

14.

To reduce blade wider than the other), which If

the plug does plug safety CAUTION

15. from tripping over used only not

less than 10 amperes, 120 volts. arranged so reached by children ELECTRIC POWER

16. Rotisserie may separate electrical circuit

17.

This appliance is intended industrial use.

IMPORTANT

this electrical

all of the

liquids.

the unit

or

pull the

let

or

cloth-covered

the

Rotisserie

the

with

an extension cord unless

feature.

: A

if

plug

the cord hang over the edge

or

is damaged

or

disposing

hazard

not fit,

short power supply cord is provided

the electrical rating is as great as the electrical rating

that it will not

not

appliance, these basic safety precautions should

instructions

hot

surfaces. Use oven

tray

on heat protected surface (i.e.

LEAVE

when

not in

removing any

parts.

out from the

or hot surface.

this

appliance

in

outdoors.

only for its

of hot

of

potential shock, this appliance has a polarized plug

contact a qualified electrician

or

becoming entangled

drape over

or

tripped

: If

the electric circuit is overloaded

operate properly. The Rotisserie should

from

for

SAFEGUARDS

Safety Guidelines

and

hazards, DO NOT place

about 4-6 inches open space all around the

use and before cleaning. Always allow

parts.

wall - never

if the cord or plug

any way. Return

intended use and

grease.

will fit

it fits

over.

other operating

household use

save

mitts for

of

only one way

properly.

in

If

an extension cord is used,

the

them for reference.

unit

or cord

removing

pull the

surfaces. DO NOT place on an

it to the

USE EXTREME CAUTION

DO NOT ATTEMPT

to

a longer cord. Extension cords may

counter

appliances.

only

cord..... Remove

to

hot

flame nor electric

is damaged,

store

in

a polarized wall

for

assistance. Never use

reduce

or

tabletop where

with

other appliances,

and NOT

or

pot holder)

move the

for service.

the

be

for

in

water or

touching any

to cool

to

risks

resulting

of

this

it

should

operated

commercial

always

any

hot

children.

exterior

the plug

appliance.

unstable

burner.

if the unit

when

(one

outlet.

this

defeat

appliance

it

can

be

this

be

your on

a

or

SAVE THESE

FOR HOUSEHOLD USE ONLY

INSTRUCTIONS

2

Accessories

POULTRY RACK

This Rack is designed Simply slide the bird onto the rack and make sure the legs pointed down and * With some birds

neck

or pin

* Make sure

inside

* Chickens

per

pound.

* Always use a

chicken about * Please see Cooking Chart (P.6) * Leave

Rotisserie. * Cooked * To prepare a bird, place under cold running water,

shake

absorbent paper * Birds cook faster and look more appetizing when

with

Do

at

out to

olive

not

down extra large

the

part of the Rotisserie.

(not stuffed) need approximately 20 - 30 minutes

least 1 inch between

birds are more crispy when properly dried.

oil or

baste before placing

to fit

the

it

bird rotates freely and does

meat thermometer and pierce

3-4 inch.

remove excess

towels.

sauce during last 40 minutes

inside the bird and hold

neck

up.

may be necessary

wings.

top of

water, and finally pat dry

in Rotisserie.

to cut off

bird and inside

it upright.

part

not

touch

in

breast

of

of the

top of

then

basted

cooking.

are

any

of

with

MEAT TOWER

Meat should be pierced onto on the YOUR HANDS WHEN PUSHING MEAT DOWN OVER SKEWERS. ENSURE THAT THE MEAT ROTATES FREELY AND LEAVE AT 1" INSIDE ROOF OF THE ROTISSERIE.

top of

FREE SPACE BETWEEN THE TOP OF THE MEAT AND

the Meat Tower. BE CAREFUL NOT TO

the top of the 4

skewer prongs

DRIP TRAY

This tray is made are extremely the

drippings necessary, use a siphon or spoon cooking. Be careful mitts when attempting this convenient and brush from to

stop

the

timer

to

with

a special non-stick coating. Some

fat

so

it

may be necessary

from time to time during

to

remove the drippings

not to

to

baste

top to

cooking process

time

left

topple the bird and always use

procedure.

food

while cooking (open Swing

bottom

before stopping

as food rotates), you may

for

extra safety and

it.

to

remove some

cooking.

Although it

then reset

3

If this

PIERCE

THE

LEAST

during

THE

birds

of

is

oven

is

Door

wish

In this meat

Sauce We define a sauce as a mixture minutes before cooking A covered,

• Only a whole uncut chicken

recipe guide, we suggest

but

your own taste preferences

or marinade?

or for

sauce becomes a marinade when

in

the

refrigerator.

in the minutes

cooking process - whole chicken should be basted only during

of cooking!

Recipes

what

of

basting during

with

Measurement Guide

TBSP - T

sauces are best

will

be

the final

ingredients brushed

cooking.

the

food is allowed

skin is never

ablespoon

Tsp - T

easpoon

for

judge

or

to

be marinated

chicken

of

which meats

poured

soak

in it from 3-24

as the skin may

or

various types

to

choose.

on the food a few

the

last

of

hours,

burn

40

Our favorite - Garlic Lovers

Great

1-5 1/3 2 1/2 2 1 1 1/2 1/3

Sauce

-

For whole cooking - repeat 2 For meat use and baste during cooking (several times evenly spaced time). Reheat serving sauce serve as table * Remember * Excellent as a marinade

• Cooked birds are more crispy when properly dried.

•

crushed cloves cup catsup TBSP

honey TBSP TBSP Tsp Tsp

preparation: Crush the garlic and mix into all ingredients. Bring to a boil 1-2 minutes in a saucepan turn Mixture should thicken somewhat. Separate sauce into 2 bowls - one for sauce and one a table serving.

running water, then shake absorbent paper Check

touching the heating

water

vinegar (white A1 Sauce chilis (powdered

off

heat.

chicken use Poultry Rack

Meat

serving.

to

place

to

ensure

for

whole chicken, lamb,

of

garlic

-3

times.

Tower. Soak

food on

towels.

that the Poultry Rack

or

red)

or

crushed)

in

sauce a few minutes before piercing on Meat Tower,

accessories outside

for

meats.

out to

elements.

and

remove excess water, and

or Meat

4

Bar B Q

beef or

brush

on

the

Rotisserie.

To prepare a bird, place under

Tower

Sauce

pork

during

last 40

finally pat

rotates freely

minutes

dry

with

without

and

as

of

and

cold

White Wine

4

chicken breasts (skinless and boneless)

Sauce

or 2

Lbs. roast

of

lamb (boneless) 1 3-4 oz 2

Sauce

-

cup white

red tomato

TBSP olive

preparation:

Stir

in

wine

with

stirring motion.

wine

paste

oil

tomato paste and then olive oil.

Separate sauce, 75% refrigerator) and balance 25% Pierce each chicken breast on

- Or pierce lamb on Meat

-

* Remember

• Check

to

ensure

place

food on

that the Meat

elements. (N.B. Cook as

Whole chicken,

or 4

chicken breasts,

for

basting - baste every 20 minutes during

the

Meat Tower

Tower

accessories outside

Tower rotates

per chart

Page

Spicy Sauce

or 2

Lbs.

Use whisk

to

marinade (from 3-24

with

breasts

in

the Rotisserie.

freely without

6)

pork tenderloin,

or 2

mix evenly

hours

covered

an upward

touching

Lbs.

lamb

in

a in the

cooking.

position.

the heating

1/3 1/2

Sauce

-

cup olive Tsp

chili

preparation: Mix olive oil with chili in a bowl. Separate into 2 servings. One for sauce and the other table serving.

Whole chicken - use Poultry Rack. Baste Meats and chicken breasts - use marinade. Baste during cooking, * Remember * Excellent as a marinade

• Cooked birds are more crispy when properly dried.

running water, then shake absorbent paper

• Check

touching the heating

to

ensure

oil

(crushed

place

towels.

that the Poultry Rack

or powdered)

Meat

Tower. Soak

2 - 3 times.

food on

accessories outside

for meats.

out to

remove excess water, and

elements. (N.B. Cook as

2 - 3

times

or Meat

in final

first for

40 minutes

a few minutes

the Rotisserie.

To prepare a bird, place under

finally pat

Tower

per chart

rotates freely

Page

6)

as a

of cooking.

or

use as a

cold

dry

with

without

5

No time to

prepare a sauce?

See

1.

Use a prepared Taco mix

2.

Teriyaki sauce (excellent

3.

Prepared salad dressings are also good as marinades ie. Herb

2

chicken

1

prepared Taco mix - should be about 2 oz.

breasts

the following

for 4

for

chicken

whole

pages

for 3

Sauce Prep

super

breasts

chicken).

T

aco

-

Coat

the

Meat

chicken breasts

Tower.

with the

dry taco mix. Pierce

Chicken breasts - use * Remember

• Check

to

ensure

place

touching the heating

Meat Tower.

food on

accessories outside

that the Poultry Rack

elements. (N.B. Cook as

the Rotisserie.

or Meat

per chart

the

Tower

fast

sauces

Dressing

breasts upright on

rotates freely

Page

6)

without

the

T

1

Whole chicken

Teriyaki sauce

3-4

Lbs.

right out of the bottle Whole chicken - use Poultry Rack. Baste * Remember

to

place

food on

eriyaki Sauce

2 - 3

accessories outside

• Cooked birds are more crispy when properly dried.

running water, then shake absorbent paper

• Check

heating

2

Lbs. roast

to

ensure

elements. (N.B. Cook as

of lamb

Herb salad dressing

towels.

that the Poultry Rack

right out of the bottle

Excellent as a marinade. Place lamb

out to

remove excess water, and

rotates freely without touching the

per chart

Herb Salad Dressing

in

salad dressing, cover and refrigerate

times

Page

in final

40 minutes

the Rotisserie.

To prepare a bird, place under

finally pat

6)

for

of cooking.

dry

3-24 hours. Put lamb onto Meat Tower skewers. Keep some extra dressing as a table serving some zest Soak * Remember * Excellent as a marinade

• Check

elements.

to the meat.

first for a few

to

place

to

ensure

minutes

food on

or

use as a marinade. Baste during cooking,

accessories outside

for meats.

that the Meat

Tower rotates

the Rotisserie.

freely without

2 - 3 times.

touching

the heating

cold

with

to add

6

Sauce

preparation:

Combine tomato sauce and vinegar

-

Reduce heat cook over

basting and balance as a table

for

Whole chicken - use Po

to low

low

heat, stirring often

and add sugar

ultry Rack. Baste Meats and chicken breasts - use marinade. Baste during cooking * Remember * Excellent as a marinade

to

place

food on

for meats.

2 - 3 times.

accessories outside

in

until

for 5

serving.

Meat

a saucepan and bring

dissolved. Add remaining ingredients

minutes. Separate

2-3

times

Tower. Soak

• Cooked birds are more crispy when properly dried.

running water, then shake absorbent paper

• Check

to

ensure

touching the heating

towels.

that the Poultry Rack

out to

remove excess water, and

or Meat

elements. (N.B. Cook as

to

boil

for 1-2 minutes.

in final first for

into 2

40 minutes

a few minutes

servings using

of cooking.

or

use as a

the Rotisserie.

To prepare a bird, place under

Tower

rotates freely

per chart

finally pat

Page

6)

dry

with

without

and

25%

cold

Some

of

our sauces are spicy. This one is

be served as a table

2 1 1/2 2 1 1/2 1 2 Add pinch

Sauce

-

chicken breasts, cups

low fat yogurts scallions fresh and finely TBSP lime cup chopped fresh Tsp

brown

TBSP

chopped fresh

of

salt, pepper and

preparation:

Combine

all

ingredients and whisk

serving.

juice

sugar

or 2

Lbs. turkey

cilantro

mint

Cool Sauce

low fat

breast

minced

leaves (or 1 TBSP

hot

pepper sauce

until

well blended. Cover and refrigerate

(0.2 grams/TBSP), and mild and only

if dried)

to taste

least 1 hour. Stir well before serving. This is a table serving sauce

Chicken

or turkey

breasts - use

Meat Tower.

to

for at

only!

* Remember

• Check

elements.

to

ensure

place

food on

accessories outside

that the Meat

Tower rotates

7

the Rotisserie.

freely without

touching

the heating

Cooking Tips

•

NEVER operate rotisserie

before

•

Raw food usually contains some amount

cooking.

we strongly recommend basting

•

We recommend

excess

•

Cleaning

with

•

Place

convenient and safer

•

Excess

the

•

Always use

P. complete part of the food ACCESSORY! Also,

•

indicates

The

food.

Before

retain more

or

soaking meats and one

that all

water, and pat dry. Cooked birds are more crispy when properly

the

accessories and drip

a vegetable

all

food

fat

should be removed

accessories.

oil

before any food is placed on

into the

a meat thermometer to

6) If you do not own a meat

turn off the timer

and check

you

food is likely well cooked.

timing

given are only a guide and based on

cutting

up

of its

the

juices and is safer

without a food

that all

birds be rinsed

accessories

handling.

may check

cooked food, allow

Cooking Tips

load. DO NOT preheat

of

bacteria. For safer food

sauces be separated

to

be used as a table

in

cold running water and then shake

tray

can be made easier by

OUTSIDE OF THE ROTISSERIE. This is

on a cutting

check

board

for

thermometer - when cooking

open Swing Door and

for

doneness

to

or

color. BE CAREFUL NOT TO TOPPLE

see

if

the

to

stand a

cut. Always use a clean sharp

the

Rotisserie

consumption

into 2

them.

first

complete cooking (see

cut a little into the thickest

juices

the

temperature

few

separate bowls. One

serving.

dried.

first

spraying

more

and

then

place

time is 95%

are running

clear - this

of

refrigerated

minutes. The food

knife.

for

out

them

food on

Chart

will

Care

Care & Cleaning

and

Before using your Magic Chef Vertical

Wash hot

all of

water

the accessories - Poultry Rack, Meat Tower, Drip Tray, Tray Support

with

detergent

or

soap (or wash The Swing Door can be removed on the top it

by pulling upward. The "Swing Door" can then be

base.

the

of

the Rotisserie)

counterclockwise

Cleaning

Rotisserie:

in a dishwasher).

for

easy cleaning. Turn

in

8

order

the

to

loosen

lifted

"Door Knob" (located

it

and then

upward and away

remove

in

from

Table

Important

Parts

How

to

Accessories

Cooking Temperature Chart

Safeguards

Identification

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

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

Assemble & Cook ........................................................................................................

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

of Contents

Contents

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

Recipes ...........................................................................................................................................

Cooking

Care & Cleaning

Troubleshooting

Tips .................................................................................................................................

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

Page

2

4

3

4-5

5

6-13

14

14-15

15

Swing

Drive

2

Hour

Door

Shaft

Timer

Parts

Identification

System Layout

Door Knob

Heating Elements

Base

Poultry Rack

Meat Tower

Assembly & Cooking

How

First place the

1.

To open side

of the

2.

Place the Tray Support on the base section in

a circular manner

3.

Place the Drip Tray on

Drive Shaft

4.

Choose either the Poultry Rack

your recipe outside

Next place the loaded accessory on top

5.

N.B.

Check touching the heating

unit

the

Swing Door, slide counterclockwise

base

will

to

ensure

to

on a clean dry surface which is heat protected i.e. formica

unit.

in the

naturally align itself

of the

that the Poultry

Assemble

specially recessed area

top of

the Tray Support

or

Rotisserie.

elements

Meat Tower and then load either one according

Tray

Support

and

until it

of

the Rotisserie so

of the

with

the raised dimple upwards - the

into the

of

Rack

or

gets jammed

9

raised under section

the Drip Tray making sure

or Meat

Tower

in

(with

Cook

stops on

base.

any

the right hand

that it will roll easily

rotates freely

way.

Drip Tray

raised

dimple)

countertop.

of the

it

Drip Tray.

is well

centered.

without

to

TRAY SUPPORT

This device allows

soapy

with

TIMER

water after

The Magic Chef Vertical Rotisserie comes complete hour

Timer. Simply time according as cooking is done solely by time allowed and

the food to

each

dial in

to

the recipe. There is

a clockwise manner. The

rotate. We suggest

use.

no temperature selection

the

cleaning

with a 2

desired

rotation

of

60

50

70

40

30

POWER

20

10

TIMER OFF

80

90

100

110

120

Cooking Temperature

Remember consistency, and surrounding room temperature. however,

that

the

best guide

cooking times vary according

for

complete cooking

Cooking Temperatures

to

meat size, shape, amount

The chart below lists our testing

to taste is a meat thermometer.

Meat Weight (Lbs) T

Whole

Chicken breasts

Chicken breast

chicken 3

chicken 4-5

(4)

1/2

each

(whole) 2

Chart

of fat, bone,

results

emper

ature

Time

175 - 185 oF 60 - 85

175 - 185 oF 80 - 115

175 - 185 oF 30 - 50

175 - 185 oF 50 - 80

min.

Turkey breast

Beef

Roast 2

Lamb

Pork

Roast 2

(whole) 2-3

• Whole chicken cooks

minutes oil.

•

The above temperatures

The

of

cooking

skin is

also more

faster

- it

when brushed

rises

to a higher

crispy!

reflect

foods

175 - 185 oF 50 - 80

175 - 185 oF 50 - 85

with

sauce

temperature due

which are

10

1

or olive oil in the last 40

considered

min.

to the effect of the

to be well done.

Regular

11

Bar B Q

Sauce

Great

1/3 2 1/2 2 1 1 1/2 1/3

Sauce

-

For whole cooking - repeat 2 For meat use

cup catsup TBSP TBSP TBSP Tsp Tsp

honey water

vinegar (white A1 Sauce chilis (powdered

preparation:

Mix

all

ingredients Mixture should thicken somewhat. Separate sauce into 2 bowls - one for sauce and one a table serving.

chicken use Poultry Rack

Meat

for

in

a saucepan. Bring

-3

times.

Tower. Soak

whole chicken, lamb,

or

red)

or

crushed)

in

to

a boil

and

1-2

brush

sauce a few minutes before piercing on Meat Tower,

beef or

pork

minutes and then

on

during

last 40

turn off heat.

minutes

and baste during cooking (several times evenly spaced time). Reheat serving sauce serve as table * Remember * Excellent as a marinade

•

Cooked birds are more crispy when properly dried. To prepare a bird, place under running water, then shake absorbent paper

•

Check touching the heating

to

ensure

serving.

to

place

towels.

that the Poultry Rack

food on

accessories outside

for

meats.

out to

remove excess water, and

or Meat

elements. (N.B. Cook as

the

Rotisserie.

Tower

rotates freely

per chart

finally pat

Page

6)

dry

with

without

as

of

and

cold

4 1 3-4 oz 2

Sauce

-

chicken breasts (skinless and boneless) cup red red tomato paste TBSP olive

preparation:

Stir

in stirring motion. refrigerator) and balance 25% Pierce each chicken breast on

-

Or pierce lamb on Meat Tower

* Remember

• Check

elements. (N.B. Cook as

wine

to

ensure

Red

Wine

wine

oil

with

tomato paste and then olive oil.

Separate sauce, 75%

for

the

for

basting - baste every 20 minutes during

Meat Tower

place

food on

accessories outside

that the Meat

per chart

Tower rotates

Page

Sauce

or 2

Lbs. roast

Use whisk

of

lamb (boneless)

to

mix evenly

marinade (from 3-24 hours covered

with

breasts

the

Rotisserie.

freely without

in

an upward position.

touching

the heating

6)

8

in

a in the

cooking.

Delight Tonight

Whole Chicken 1-4 1/4 1/2 5

Sauce

-

cloves Tsp

pepper

Tsp

paprika

TBSP olive

preparation:

Crush garlic and mix ingredients

Whole chicken - use Poultry Rack. Baste Meats and chicken breasts - use marinade. Baste during cooking, * Remember * Excellent as a marinade

Cooked birds are more crispy when properly dried.

¥

running water, then shake absorbent paper

• Check

touching the heating

of

to

ensure

or

chicken breasts, lamb you name

garlic

(crushed)

oil

in a bowl.

Meat

Tower. Soak

2- 3 times.

place

food on

accessories outside

for meats.

out to

remove excess water, and

towels.

that the Poultry Rack

elements. (N.B. Cook as

2 - 3

times

or Meat

it -

this is one tasty sauce

in final

first for

40 minutes

of cooking.

a few minutes

the Rotisserie.

To prepare a bird, place under

Tower

rotates freely

per chart

finally pat

Page

6)

dry

or

use as a

cold

with

without

2

Lbs Pork 3/4 1/2 1 1 1/2 2 1/2 1 1/2

Sauce

Mix all ingredients

-

Let thicken and serve

or 2

Lbs. beef cup fresh orange TBSP lime TBSP TBSP Tsp

cornstarch

TBSP

juice honey soy sauce

lemon

juice

preparation:

in

or 2

Lbs. lamb

juice

saucepan and bring

in 2

portions. One

serving. A very tangy taste and a healthy

Meats and chicken breasts - use marinade. Baste during cooking, * Remember * Excellent as a marinade

• Check

touching the heating

to

ensure

place

food on

for meats.

that the Poultry Rack

elements. (N.B. Cook as

Meat

2- 3 times.

accessories outside

Citrus Sauce

or 4

chicken

to

boil

for

sauce and basting and one

choice.

Tower. Soak

or Meat

12

breasts

1-2

minutes and then

first for

the Rotisserie.

Tower

per chart

a few minutes

rotates freely

Page

turn off heat.

for table

or

without

6)

use as a

This one’s a This

is a table

little

different - Do

serving sauce

Oriental

not

only!

Spicy Peanut Sauce

add

the

sauce

to

meat

Choose whole chicken, 2 1/4 1/4 2 3 3 2 1

garlic cloves Tsp ginger Tsp

crushed (or powdered) TBSP TBSP

soy sauce

creamy peanut TBSP sesame TBSP TBSP

white

sugar

or 4

(crushed)

powder

oil

vinegar

chicken breasts

chili

butter

or 2

Lbs. lamb,

Sauce

-

Whole minutes Meats and during last 40 minutes * Remember

• Cooked birds are more crispy when properly dried.

• Check

preparation: Place sesame oil, vinegar, sugar, garlic, chili, ginger, soy sauce on high setting, stirring constantly.

chicken - use Poultry Rack. Baste

Last add peanut

with

olive

butter and cook

of cooking.

chicken breasts - use

Meat

Tower. Baste

of cooking.

to

place

food on

accessories outside

the Rotisserie.

To prepare a bird, place under

running water, then shake

absorbent paper towels.

to

ensure

that the Poultry Rack

touching the heating

out to

remove excess water, and

or Meat

elements. (N.B. Cook as

per chart

or

chicken

or 2

Lbs.

in

oil only 2 -3

with

olive

finally pat

Tower

rotates freely

Page

during cooking.

pork.

a saucepan and

for

oil

a few

times

only,

minutes.

in final 40

1- 2 times

dry

with

without

6)

heat

cold

This is a

Use

for 2 1/2 2 1 2 2 Pinch Pinch Pinch

low fat

whole chicken

sauce

or

or 4 cups tomato sauce cup red TBSP TBSP cloves crushed Tsp dry

of

pepper

vinegar

firmly

packed

Worcestershire

garlic

mustard

(to

taste) of chili (to taste) of

salt

(to taste)

Sweet

and Tangy

marinade. Only 0.1 gram

chicken breasts

or 2

Lbs. pork

sugar

sauce

13

fat

per 1/4 cup

or 2

Lbs.

!

lamb

Sweet

We suggest 2 Lbs. pork

2 2 1 1/4 1/3 2 1

Sauce

-

TBSP olive TBSP can pineapple red

or cup red TBSP onion

preparation:

Add

all

ingredients

cornstarch

green

vinegar

soy sauce

chopped

onion and red add contents

of reduce heat and next add cornstarch and vinegar and soy sauce.

-

Separate the sauce sauce as a table

Use

Meat

Tower. First soak the pork Tower. Place inside * Remember

• Check

to

ensure

to

place

elements. (N.B. Cook as

roast

oil

chunks

pepper

into

a saucepan

or

green pepper. Cook a few minutes on high temperature, and

can

of

pineapple including juice. Bring

into

2 equal servings - one

serving.

the

Rotisserie and baste during cooking,

food on

accessories outside

that the Meat

per chart

and

in

following order: Pour

Sour

stir until

for

cooking the food and the

for

a few minutes and then

the Rotisserie.

Tower rotates

Page

freely without

6)

in

olive

oil

and add

to a boil for 2

mixture thickens. Finally add

put

on skewers on

2- 3 times.

touching

minutes,

remaining

the heating

the then then

the

Meat

T

4

chicken breasts (skinless and

andoori Chicken

boneless)

5oz milk 2 1 1 1 1 pinch

Sauce

- Mix

Tsp garlic Tsp ginger Tsp

chili powder Tsp dried Tsp

salt

of cinnamon

preparation:

milk and

with the spices). Next, put

-

Place marinated chicken breasts on Meat Tower piercing them so they stand on

the

meat skewers.

Use

Meat

Tower. Baste during cooking, * Remember * Excellent as

• Check

to

elements. (N.B. Cook as

powder

mint

all

ingredients

to

place

food on

a marinade

ensure

that the Meat

in

per chart

in

a non-metal bowl (metal

the chicken and marinade

2 - 3 times.

accessories outside

Tower rotates

Page

6)

the Rotisserie.

freely without

or

aluminum could

in

refrigerator from 3-24 hours.

touching

14

react

upward

the heating

Wash

the

Swing Door

in hot

water

with

detergent. Rinse and then

dry. The base do

not

ELEMENTS - They

After using the Rotisserie, clean

UNPLUG

and

unit

place

after

may be wiped

the

base

in

water

are self cleaning!

each

use.

with

a damp cloth both inside and exterior.

or

any liquid. DO NOT WIPE THE

as

per above. REMEMBER: Allow

Troubleshooting

Problem Solution

Food does

No

power

not

rotate

easily

Troubleshooting

First close Timer and not touch any part of heating Swing Door. Pin down the wings if

wings extremely

Check

that

to

let

cool. Check

large.

Timer is set over 15

REMEMBER,

HEATING

cool before

that

elements

to

the body

minutes.

washing

food does

or

of bird

Double-check power

Drip Tray

Food placed

Drip Tray is

the

Food takes longer the

suggested time on

Chart Page

smoking

on

unstable

to

6

cook

than

Cooking

Clean Drip Tray from

Make sure

cooking.

Drip Tray is well centered on

Tray Support and the raised dimple

fits

centrally over

Maybe ti

mes extra time not

the

Swing Door has been opened so

that

excessive heat loss has occurred

to

cook. Possibly

completely closed during cooking.

extra tough requiring a longer cooking

?? NEED HELP

BEFORE CONTACTING YOUR RETAILER CALL

TOLL-FREE

1-888-888-2433

after

the

supply

each use.

Drive

Shaft

the

??

May have residue

the

of

the Drip

many

requiring

Swing Door

was

The food is

time.

Tray

15