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Delight
T
onight
Whole Chicken
or
chicken breasts, lamb you name
it -
this is one tasty sauce
1-4
cloves
of
garlic
(crushed)
1/4
Tsp
pepper
1/2
Tsp
paprika
5
TBSP olive
oil
Sauce
preparation:
-
Crush garlic and mix ingredients
in
a
bowl.
Whole chicken
-
use
P
oultry
Rack. Baste
2 - 3
times
in final
40 minutes
of cooking.
Meats and chicken breasts
-
use
Meat
Tower. Soak
first for
a few minutes
or
use as a
marinade. Baste during cooking,
2- 3 times.
* Remember
to
place
food on
accessories outside
the Rotisserie.
* Excellent as
a
marinade
for meats.
¥
Cooked birds are more crispy when properly dried.
To prepare a bird, place under
cold
running water, then shake
out to
remove excess water, and
finally pat
dry
with
absorbent paper
towels.
•
Check
to
ensure
that the
P
oultry
Rack
or Meat
Tower
rotates freely
without
touching the heating
elements. (N.B. Cook as
per chart
Page
6)
Citrus Sauce
2
Lbs Pork
or 2
Lbs. beef
or 2
Lbs. lamb
or 4
chicken
breasts
3/4
cup fresh orange
juice
1/2
TBSP lime
juice
1
TBSP
honey
1 1/2
TBSP
soy sauce
2 1/2
Tsp
cornstarch
1 1/2
TBSP
lemon
juice
Sauce
preparation:
-
Mix all ingredients
in
saucepan and bring
to
boil
1-2
minutes and then
turn off heat.
Let thicken and serve
in 2
portions. One
for
sauce and basting and one
for table
serving.
A
very tangy taste and a healthy
choice.
Meats and chicken breasts
-
use
Meat
Tower. Soak
first for
a few minutes
or
use as a
marinade. Baste during cooking,
2- 3 times.
* Remember
to
place
food on
accessories outside
the Rotisserie.
* Excellent as
a
marinade
for meats.
•
Check
to
ensure
that the
P
oultry
Rack
or Meat
Tower
rotates freely
without
touching the heating
elements. (N.B. Cook as
per chart
Page
6)
12
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