User's Manual

Sage Pork Roast with Apple

1 2-pound (900-g) pork roast

1 teaspoon (5 ml) dried sage

1/2 teaspoon (2.5 ml) black pepper

1 tablespoon (15 ml) garlic, minced

Salt to taste

To preheat the oven, set Temperature Knob to BROIL/ROTISSERIE; set Function

Knob to ROTISSERIE.

Place oven rack on lowest setting. Place roast on rotisserie assembly following

instructions on page 7. In a small bowl, combine sage, pepper, garlic, and salt.

Rub mixture on roast; place bacon slices across top of roast prior to tying. Tie

the roast and place in oven. Put apples and onions in the baking pan and place

on oven rack under roast. Roast for 1 to 1

⁄2 hours or until meat thermometer

registers 160ºF (70ºC). Stir apples and onions to coat with pan juices.

Makes 6 servings.

Herb-Rubbed Chicken

1 tablespoon (15 ml) dried sage leaves

1 teaspoon (5 ml) dried ground thyme

1 teaspoon (5 ml) black pepper

1/4 teaspoon (1.25 ml) celery salt

To preheat the oven, set Temperature Knob to BROIL/ROTISSERIE; set Function Knob

to ROTISSERIE.

Wash chicken and pat dry with paper towels. Place chicken on rotisserie assembly

following instructions on page 7.

In a small bowl, combine sage, thyme, pepper, celery salt, and paprika. Brush

chicken with olive oil. Rub herb mixture over entire chicken. Roast for 2 hours

or until thermometer registers 180ºF (80ºC). Makes 4 to 5 servings.

Rotisserie Recipes

4 slices bacon

3 medium cooking apples, cored and

sliced

1 large onion, peeled and quartered

1/2 teaspoon (2.5 ml) paprika

1 4-pound (1800-g) chicken

Olive oil

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