Operating instructions

32
Rotisserie Baby Back Pork Ribs
4 servings
INGREDIENTS
1 whole slab baby back ribs
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon fresh thyme, chopped
6 cloves garlic, minced
1/2 tablespoon fresh ground pepper
1 medium lemon
1 teaspoon crushed red pepper, optional
METHOD
1 Rinse the ribs and pat dry with a paper towel.
2 Thread the Rotisserie Spit through the slab of ribs, inserting about
every third rib.
3 Place ribs on a platter. Rub well with olive oil.
4 Mix the salt, thyme, garlic, & pepper together. Press onto the meat
side of the ribs. Rub some on the back side of ribs.
5 Squeeze the lemon juice over both sides of the ribs. If you are using
crushed red pepper flakes, sprinkle them on now. Insert the rotisserie
forks into ribs. Secure by tightening screws.
6 Insert Rotisserie Spit into oven.
7 Set the FUNCTION control to ROTISSERIE, the TEMP to 400°F and
the TIMER to 45 minutes. Press the ON/OFF button.
8 When timer goes off, ribs will be crispy outside, juicy and
tender inside.
9 Remove from oven, set on platter. Let rest for 10 minutes
before cutting.
Warning: Never use your Rotisserie without the Drip Pan in the lower
rails of the oven.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
31
Barbecue Chicken
4 servings
INGREDIENTS
4-lb whole chicken
1 teaspoon peanut oil
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon fresh ground white pepper
butcher’s twine
METHOD
1 Wash the chicken well. Pat dry with a paper towel.
2 Rub the chicken well with peanut oil, top and bottom.
3 Combine all the spices in a small bowl, rub the chicken well with
the spices.
4 Tuck the tips of the wings under the chicken.
5 Tie the legs together securely with butchers twine.
6 Attach the chicken to the Rotisserie Spit. Place the chicken in the
very center of the spit, insert the Rotisserie Forks into each end of
the chicken, tighten the screw until the fork cannot move. Place the
spit into convection oven.
7 Set the FUNCTION control to ROTISSERIE, the TEMP to 400°F and
the TIMER to 80 minutes. Press the ON/OFF button.
8 When the timer goes off, remove the chicken with the rotisserie
removal tool. Place chicken on the platter and let rest for 10 minutes
before carving.
Warning: Never use your Rotisserie without the Drip Pan in the lower
rails of the oven.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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