User Manual and Operating Guide

25
RECIPES
ROAST CHICKEN
Makes 4-6 serves
INGREDIENTS
1 medium onion, peeled
½ bunch thyme
1.5kg chicken, washed and dried
1 tablespoon oil
Salt and pepper
Olive oil, for greasing
METHOD
1. Using the ‘Rotisserie’ function.
2. Insert onion and thyme into chicken
cavity. Truss the chicken with wetted
kitchen string. Brush with oil and season
with salt and pepper if desired.
3. Assemble and secure the chicken
on the rotisserie rod, spikes and
thumbscrews. Follow assembly and
cooking directions for Rotisserie
Function (page 17) Roast for 1¼ hours
or until cooked when tested.
4. Remove the chicken from the oven.
Follow Step 14, Rotisserie Function
(Page 17).
5. Cover with foil and allow to rest for 15
minutes before serving. Remove the
chicken from the rotisserie rod. Follow
Step 15, Rotisserie Function (page 19).
Serve with Potato and Onion bake (page 27)
and steamed vegetables.
ROAST LEG OF LAMB
Makes 4-6 serves
INGREDIENTS
1.2kg leg of lamb, trimmed
3 garlic cloves, peeled, thinly sliced
2 sprigs rosemary
2 sprigs thyme
Olive oil, for greasing
Salt & freshly ground black pepper
FRESH MINT SAUCE
INGREDIENTS
¼ cup caster sugar
¾ cup fresh mint leaves, chopped
1 cup malt vinegar
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC.
2. Make small slits in the surface of
the lamb and insert pieces of garlic,
rosemary and thyme. Place into the
lightly greased baking pan. Brush the
lamb with olive oil and season with salt
and pepper. Place into oven.
3. Reduce temperature to 160ºC. Roast for
1¼ hours for medium or 1¾ hours for well
done. Baste occasionally with pan juices.
4. Remove the lamb, cover loosely with
foil and allow to rest for 15 minutes
before carving.
5. For the mint sauce, combine sugar, mint
leaves and vinegar in a screw top jar.
Shake well to combine. Allow to stand
for 20 minutes.
Serve the roast leg of lamb with mint sauce
and roast vegetables.
NOTE
For quicker results, remove the bone,
roll lamb, truss with wetted kitchen
string and roast for 1 hour for medium
or 1½ hours for well-done.