User manual SUNBEAM 4780

[. . . ] Congratulations! Enjoy rotisserie cooking at home in just a few, easy steps with your new Sunbeam Carousel Rotisserie. We've done everything we can to make rotisserie cooking a breeze. Our instruction book is designed to give you helpful information, tips and a host of great recipes. chicken to be moist and flavorful inside, crispy and golden brown outside. [. . . ] 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. 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. 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). 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 PARMESAN CHICKEN 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. 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. Cook until juices run clear and thermometer inserted in chicken pieces registers 185°F (approximately 45 to 50 minutes). Grasp end of spit and basket with pot holders and place on a heatproof work surface. Refrigerate leftovers. Paoe 24 6 servings CITRUS ROAFT LAMB WITH LEEKS cup orange marmalade 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce teaspoon dried marjoram or chervil, crushed teaspoon pepper 1 to 2 pound boneless lamb leg roast, trimmed and tied or boneless top round lamb roast, trimmed 2 small leeks, sliced (1 1 cups) cup chicken broth 1 tablespoon cornstarch Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper. Continue cooking until internal temperature 145°F to 150°F (approximately 1 hour) and leeks are tender, Remove meat from rotisserie; cover loosely with foil. Combine broth and cornstarch; add to saucepan along with any remaining marmalade mixture. 6 servings NEW ENGLAND LAMB ROAST cup currant jelly 1 tablespoon lemon juice teaspoon pumpkin pie spice teaspoon salt 1 pound boneless lamb top round roast: trimmed or boneless leg, trimmed and tied In a small bowl whisk jelly until smooth. Brush jelly mixture on all sides of lamb roast, Place meat on skewer, insert into basket and then into rotisserie. Close door and cook until 145°F to 150°F internal temperature (approximately 1 to 1 hours), brushing with mixture occasionally. Slice and serve with sweet potatoes and sauteed apple wedges, if desired. 3 to 4 servings ROTISSERIE LAMB STEW 12 ounces lean lamb leg cup beef or chicken broth 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon olive oil 1 garlic clove, minced Dash 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 cup chicken or beef'broth 3 tablespoons all-purpose flour cup whole milk or light cream teaspoon dried thyme, 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. 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. Cook and stir 1 minute more. Page 26 To serve, place hot meat and vegetables mixture in a serving bowl. [. . . ] porc roulé Côtes levées JAMBON Jambon en conserve Jambon, jarret AGNEAU Gigot d'agneau Rouleau d'agneau kg 2à 1 kg 375 g à 700 g 60 mn 110 mn 70 mn 2 h 10 mn Poitrine mn 75°C (165°F) 20 mn à 40 mn 60 mn 120 mn à kg 50 mn 80 mn à 120 mn 75 mn à 120 mn (150 à 160°F) (150 à 160°F) (150 à 160°F) (150 à 160°F) 7 mn à 10 min à 3 kg BOEUF Filet de boeuf rôti Entrecôte Pointe de roulée ou Rosbif de croupe 2 à 4 kg Rôti de côte AUTRES Hot-dogs 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 leur degré de cuisson l'aide d'un Carrousel, ne manquez pas de vérifier remise en marche, car elle Si l'aliment exige plus de 2 heures de cuisson, la minuterie devra 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 Trancher la chair de la cuisse et du pilon et trancher l'articulation, pour séparer pilon et cuisse. à l'os. Piquer une fourchette à viande dans la poitrine pour immobiliser le corps. 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