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. Your Sunbeam Carousel Rotisserie will: ! Seal in natural juices while unwanted fats drip away. chicken to be moist and flavorful inside, crispy and golden brown outside. brown and cook a wide variety of foods to perfection.
Table of Contents Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Using Your Rotisserie Safely . . . . . . . . . . . . . . . . . . . . . 3 Important Safeguards . . . . . . . . . . . . . . . . . . . . . . 4 Know your Sunbeam Carousel Rotisserie. 6 Assembly Instructions ... Step-by-Step Directions.... Cleaning and Caring Your Rotisserie... Cooking Times. . . . . . . . ................................... 8 W a r r a n t y . . . ........................
IMPORTANT SAFEGUARDS When using electrical appliances, to reduce the risk of fire, electric shock, and/or injury to persons basic safety precautions should always to be followed, including the following: Read all instructions carefully. 2. Do not touch hot surfaces, use the handles or knobs. Always use oven Allow metal parts to cool before mitts when handling hot cleaning. Allow the Rotisserie to cool thoroughly before putting in or removing parts. 3.
Use of extension cords: a) A short power supply cord (or detachable power-supply cord) is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. b) Longer detachable power-supply cords or extensions cords are available and may be used if care is exercised in their use.
K N O W Y O U R ROTlSSERlE Heating Element Handle I Removable deflector Shield “Door Non Stick Drip Pan 6 Cooking Basket
ASSEMBLY INSTRUCTIONS Remove the following parts from foam insert: Spit with handle . Tine Cooking basket Aluminum drip pan Black pan drive 2. Place the pan drive on top of the drive shaft in the base of the rotisserie. Make sure the flat side of the drive shaft meets with the flat side of the pan drive. 3. Remove the drip pan from the plastic bag, then place drip pan on top of the pan drive. 4. The assembly of the spit, tine and cooking basket will vary depending on what type of food will be prepared.
CLEANING THE ROTISSERIE Before using your Oster Carousel Rotisserie for the first time: Wash the cooking basket, spit, drip pan, reflector shield and door in hot, soapy water. Rinse and dry. NOTE: The following items are dishwasher safe: door (top rack only), drip pan, cooking basket, and reflector shield. To remove the door from the rotisserie, turn the door counter-clockwise until it has been rotated to the back of the unit. Then, lift it straight be sure to locate the up from the unit.
SUNBEAM CAROUSEL ROTISSERIE COOKlNG CHART FOOD Weight Temperature Meat Thermometer Approximate Cooking Time* POULTRY Chicken, whole Chicken, whole Cornish hens Duck Turkey breast Turkey breast 2 to 3 Ibs. 3 l/2 to 5 Ibs. 1 or 2 hens 3 to 5 Ibs. 4 to 6 Ibs. 6 to 8 Ibs. 185°F 185°F 185°F 185°F 185°F 185°F 30 min. 60 min. 60 min. - 110 min. 60 min. 110 min. - 2 hr. 10 min 70 min. - 100 min. 100 min. - 3 hrs. PORK Crown roast of pork Loin roast Pork tenderloin Rolled pork roast Spareribs 4 to 5 Ibs.
N O T E When preparing poultry and other meats int he Carousel Rotisserie, be sure to use , a meat thermometer to verify that the food is properly cooked. If the food takes longer than to cook, the timer will have to be reset as it shuts off automatically after 2 hours. Please refer to the Carousel Rotisserie Cookbook for detailed directions before using the Carousel Rotisserie. Carving Poultry Arrange the chicken or other poultry on a carving board with the legs to the right.
LIMITED WARRANTY What is Covered and For How long Congratqtations on your recent purchase’of a quality Sunbeam product. We are confident that our product will perform well and therefore warrant to you, as the original retail purchaser, for a period of 2 years from the date of original purchase, that your new product will be free of mechanical and electrical defects in material and workmanship.
RECIPES GARLIC LOVERS' CHICKEN 4 servings 1 whole Tyson Holly Farms Fresh Young Chicken (broiler-fryer) (3 to 3 l/2 Ibs.) 3 heads garlic, peeled (about 35 garlic cloves) 1 cup chicken broth Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel. Combine garlic and broth in small saucepan. Bring to a boiling; cook 5 minutes. With slotted spoon, remove garlic and place inside whole chicken. Reserve broth for basting.
Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel. Combine oil and seasonings. Rub skin evenly with this mixture. Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw spit into the basket. Center chicken on spit with wings downward, legs upward. Place basket with chicken inside the rotisserie. Close the rotisserie door. Plug in, be certain unit rotates freefy.
Close rotisserie door. Plug in be certain unit rotates freely. Cook until juices run clear and thermometer inserted in breast registers 185°F (approximately 60 to 65 minutes). Brush with remaining mixture during last 15 minutes of cooking. Meanwhile, combine remaining cup orange juice, 2 tabtespoons lemon juice, honey and cornstarch in small saucepans. Cook over medium heat until boiling. Cook 2 minutes, stirring constantly until thickened and clear. Serve as sauce with chicken. Open rotisserie door.
BROTH-BASTED CHICKEN 4 servings 1 whole Tyson Holly Farms Fresh Young Chicken (broiler-fryer) (3 to 3 l/2 Ibs.) 2 whole carrots, peeled, cut in 2-inch lengths 2 ribs celery, cut in two-inch lengths 1 small onion, peeled, cut in chunks 1 cup double-strength chicken-broth Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel. Combine carrots, celery, onion and broth in small saucepan. Cook over medium heat until boiling; cook 5 minutes or until vegetables are tender.
Rinse defrosted hens in cold running water. Drain, pat dry inside and out with paper towel. Combine preserves, vinegar and soy sauce. Divide sauce in half. Spray inside of rotisserie-basket with nonstick vegetable coating spray; place on spit and fit unit on hub of drip tray. Center one hen on spit with wings downward; center second hen on spit with wings upward. Close rotisserie door. Plug in; be certain unit rotates freely.
Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear and thermometer inserted in breast registers 185°F (approximately 55 to 60 minutes). Brush hens with cup of sauce during last 20 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove hens to a warm platter to serve. Heat the reserved sauce and serve with hens. Refrigerate leftovers.
CHICKEN KIEV ROLL-UPS 4 servings 4 Fresh Tyson Holly Farm boneless skinless chicken breasts (about 2 tbs.) 1 teaspoon dried parsley flakes teaspoon garlic salt teaspoon pepper 4 teaspoons plus 2 tablespoons butter or margarine Rinse chicken in cold running water. Drain, pat dry with paper towel. Place between two sheets of plastic wrap; flatten with wooden mallet. Combine parsley, garlic salt and pepper. Coat each of four teaspoons butter with parsley mixture.
Rinse chicken in cold running water. Drain, pat dry with paper towel. Combine wine, mustard, tarragon and salt for sauce. Spray inside of rotisserie basket with nonstick vegetable cooking spray; skewer on spit and fit unit on hub of drip tray. Arrange chicken upright, skin side out, around outer edge of rotisserie basket. Brush chicken with sauce. Close rotisserie door. Plug in, be certain unit rotates freely.
CHICKEN VEGGIE ROLL-UPS 4 servings 4 Fresh Tyson Holly Farms boneless skinless chicken breasts (about 2 Ibs,) 1 cup shredded raw vegetables (carrots, broccoli, zucchini) l/2 cup dry bread crumbs 1 teaspoon dried parsley flakes l/2 teaspoon dried basil l/2 teaspoon salt l/4 teaspoon pepper l/2 cup double-strength chicken broth 2 tablespoons butter or margarine, melted Rinse chicken in cold running water. Drain, pat dry with paper towel. Place between two sheets of plastic wrap; flatten with wooden mallet.
Rinse chicken in cold running water. Drain, pat dry with paper towel, Combine tomato paste and wine. Reserve 1 cup for sauce; use remaining mixture for basting. Spray inside of rotisserie basket with nonstick vegetable cooking spray; place on spit and fit unit on hub of drip tray. Arrange chicken upright, skin side out, around outer edge of rotisserie basket; stack to create a single layer. Close rotisserie door. Plug in, be certain unit rotates freely.
Close rotisserie door. 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). Brush with sauce every 15 minutes during cooking. Unplug rotisserie, Open rotisserie door. 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.
CITRUS ROAFT LAMB WITH LEEKS 6 servings 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. Brush roast with marmalade mixture; skewer on spit in rotisserie.
from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with sweet potatoes and sauteed apple wedges, if desired.
To serve, place hot meat and vegetables mixture in a serving bowl. Pour hot gravy over, stir to coat well. HONEY-CURRY LAMB ROAST 4 to 6 servings 1 tablespoon curry powder 1 tablespoon honey teaspoon salt 1 teaspoon apple or orange juice to 2 pound boneless lamb leg roast, rolled and tied 1 or boneless lamb top round roast In a small bowl combine curry powder, honey, salt and apple juice, mix well. Rub onto on spit and screw the spit into the basket. all sides of lamb roast. Skewer Place in rotisserie.
In a bowl combine vinegar, oregano, garlic powder, pepper, salt, onion powder and cumin; mix well. Untie roast, if tied. Rub herb mixture onto all sides of roast. Roll up-, and tie roast. Skewer vertically on spit, secure in basket and place in rotisserie. Close door and cook until internal temperature of roast reaches 145°F to 150°F (approximately 1 to 1 l/4 hours). Meanwhile, combine yogurt, chopped cucumber, green onions, mint and sugar. Cover and chill for 1 hour.
Trim lamb round steak and bias-slice into long thick slices. Stir together the balsamic vinegar, water, olive oil, garlic, rosemary, cumin, salt, pepper, coriander and cayenne pepper. Cut peppers lengthwise into wide strips. Bias slice green onions 3” lengths. In a medium bowl combine lamb strips, pepper strips, green onions and marinade; toss to coat. Cover and refrigerate 2 hours. Stir occasionally to coat evenly. Drain marinade from mixture; discard.
BACON WRAPPED PORK AND APPLE PATTIES 4 servings 3/4 cup quick-cooking rolled oats teaspoon ground sage l/2 teaspoon salt l/4 teaspoon pepper l/4 teaspoon dried thyme, crushed l/3 cup applesauce 1 egg, slightly beaten l/4 cup finely chopped green onion 1 pound lean ground pork 4 slices bacon 1 large tart green apple, cut in thin wedges l/2 medium onion, cut in small wedges 1 tablespoon olive oil In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well.
For salsa, combine onion, green pepper, green chilies, dried cherries, jam vinegar and cilantro; mix well. Cover and chill several hours or overnight. Rub pepper and garlic salt into pork roast covering ail surfaces. Place vertically on spit and screw spit onto the basket. Close door and cook until internal temperature of roast reaches 150°F to 155°F (approximately 60 minutes). Slice and serve with Cherry Salsa. PORK LOIN WITH SPINACH-BACON- STUFFING 6 servings 2 pound single pork loin.
PORK TENDERLOIN WITH APRICOT GLAZE 4 to 6 servings 3/4 cup apricot preserves 2 tablespoons soy sauce 1 tablespoon vinegar 1 tablespoon Dijon-style mustard 1 teaspoon ground ginger l/4 teaspoon ground black pepper 2 pork tenderloins, about 1 l/2 to 1 3/4 pounds 1 tablespoon Dijon-style mustard For glaze, in blender container combine preserves, soy sauce, vinegar, 1 tablespoon mustard, ginger, and pepper. Blend until smooth. Set aside. Brush pork tenderloins with the remaining mustard.
,.eSESAME PORK to 6 servings cup soy sauce 3 tablespoons balsamic vinegar 2 tablespoons Oriental sesame oil 1 tablespoon brown sugar 2 garlic cloves, minced 2 pork tenderloins, about 1 to 1 pounds 3 tablespoons sesame seeds 3 or 4 green, onions, quartered lengthwise In a plastic bag combine soy sauce, vinegar, sesame oil, sugar and garlic. Add pork tenderloins, seal and marinate in refrigerator for 4 to 8 hours. Remove pork from marinade and roll in sesame seeds.
temperature reaches 150°F to 155°F (approximately 60 minutes). Slice to serve. Meanwhile, in a large skillet heat oil. Cook onion rings over medium heat for about 20 minutes, stirring frequently, until tender and golden. Stir in chili sauce, jelly and vinegar. Cook and stir 10 minutes more. Thinly slice pork roast; stack on toasted bun halves. Top with caramelized onions and top of roll.
to servings PORK ROAST 1 cup chopped fresh mushrooms cup finely chopped onions 1 tablespoon butter or margarine 1 tablespoon lemon juice teaspoon rosemary, crushed 1 egg yolk, beaten cup grated cheese cup finely chopped walnuts 1 pound single pork loin For filling, in saucepan cook mushroom and onion in melted butter over medium-low heat until tender and liquid has evaporated, stirring frequently. Stir in lemon juice and rosemary. Cool slightly. Stir in beaten egg yolk, cheese and walnuts. Set aside.
with sauce. Place ribs on spit by weaving into an "S” shape or cut into 2 or 3 rib portions and place on spit, ‘leaving air space between pieces. Close door and cook until tender or until internaltemperature reaches 150°F to l55 F-(approximately 1-hour). Brush ribs with sauce twice during cooking. If using country ribs, you will get 4 or 5 servings. Cut into individual portions and place on spit one on top of another.
Félicitations! Vous goûterez chez vous les délices de la rôtisserie; le procédé est tout simple, tout court, avec votre nouvelle Rôtissoire Carrousel Sunbeam. Nous avons tout prévu pour vous simplifier le rôtissage à la broche. Votre Rôtissoire Carrousel sait: Emprisonner les sucs de la viande; seules la graisse indésirable s’en écoule. Cuire un poulet à chair juteuse et succulente, tout croustillant et d’un beau doré. Cuire une variété d’aliments à la perfection et les brunir uniformément.
Table des matières Introduction .... 1 Avant de vous en servir. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Mises en garde importantes Étudiez votre Rôtissoire Carrousel Sunbeam.... 6 Mode d’emploi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Nettoyage de la Rôtissoire . . . . . . . . . . . . . . . . 8 Prenez soin de, votre Rôtissoire . . . . . . . . . . . . . . . . . . . . . . 8 Tableau de cuisson.. . . . . .
Usage sécuritaire de votre Rôtissoire Avant l’usage Lire toutes les instructions. 2. Bien débarrasser la lèchefrite de tout corps étranger. 3. Décoller l’étiquette de la porte. 4. Brancher la Rôtissoire sur une prise de courant appropriée. Où l’utiliser 1. Ne l’utiliser que sur une surface stable résistant à la chaleur. 2. Ne pas utiliser la Rôtissoire en plein soleil ni à un endroit où elle serait exposée à d’autres sources de chaleur, tel que sur la cuisinière ou dans un four. elle devient 3.
12. 13. 14. 15. 16. Ne pas laisser le cordon pendre au bord d’une table ou d’un plan de travail ni toucher à des surfaces chaudes. Ne pas placer l’appareil sur une surface branlante ou recouverte d’un tissu quelconque. Ne pas placer l’appareil près d’un brûleur chaud, à gaz ou électrique, ni dans un four chauffé. Pour le débrancher, saisir la fiche et la sortir de la prise de courant. Ne jamais tirer sur le cordon.
Poignée IL --Broche Écran réflecteur amovible Porte Panier de cuisson Lèchefrite deux heures
, INSTRUCTIONS. D’ASSEMBLAGE 1. Retirer du carton-mousse plastique pièces suivantes: Broche rotative avec poignée Fourchons Panier de cuisson Lèchefrite en aluminium Organe noir d’entraînement de la lèchefrite 2. Placer l’organe d’entraînement sur l’arbre de transmission au fond de la rôtissoire. S’assurer que le côte plat de l’arbre de transmission joint exactement le côté plat de l’organe d’entraînement. 3. Sortir la lèchefrite de sac de plastique: l’installer ensuite sure l’organe 4.
7. Pour enfiler le poulet sur la broche: ! Remonter les fourchons jusqu’au haut sur la broche. ! En tenant d’une main les fourchons, enfiler le poulet sur la broche. ! Bien assujettir la broche dans le panier de cuisson. ! Une fois la en place, abaisser les fourchons et les enfoncer dans le poulet ATTENTION: La broche et les fourchons sont pointus. 8. Installer le panier au centre de la lèchefrite. 9. Pour fermer la faire glisser dans le sens horaire. 10.
ATTENTION: Le bord de l’écran réflecteur est coupant. ‘Toujours s’assurer que la rôtissoire est debranchée et refroidie au moment de la nettoyer. Pour la nettoyer, essuyez-la à la main, avec un linge doux humide. N’utilisez aucune matière abrasive. Ne la plongez pas dans l’eau! Lavez les pièces détachées comme indiqué ci-dessus. PRENEZ SOIN DE VOTRE RÔTISSOIRE Tenez votre Rôtissoire propre. 2. N’utilisez aucun ustensile de métal. 3. Assurez-vous que l’appareil est bien refroidi et sec avant de le ranger.
TABLEAU BE CUISSON DE LA ALIMENT Poids VOLAILLE Poulet entier Poulet entier 2à kg Poule de Cornouailles 1 ou 2 Canard à kg de dinde Poitrine de dinde PORC Rôti en couronne Rôti de longe Filet de porc Rôti de.
NOTA Au rôtisserie des volailles et autres viandes dans la leur degré de cuisson l’aide d’un Carrousel, ne manquez pas de vérifier Si l’aliment exige plus de 2 heures de cuisson, la minuterie devra s’arrête automatiquement après 2 heures.
GARANTE L I M I T É E Ce qui est couvert et pour combien de temps Nous vous d’avoir récemment fait l’achat d’un produit Sunbeam de qualité. Nous savons que notre produit fonctionnera bien et, titre de premier acquéreur au détail du produit, vous pourrez et électriques de matériau ou de fabrication pour jouir de sa garantie contre tous défauts de 2 ans, à partir de la date de l’achat initial.
Notes/Notas
