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White Wine
Sauce
4
chicken breasts (skinless and boneless)
or 2
Lbs. roast
of
lamb (boneless)
1
cup white
wine
3-4 oz
red tomato
paste
2
TBSP olive
oil
Sauce
preparation:
-
Stir
in
wine
with
tomato paste and then olive oil.
Use whisk
to
mix evenly
in
a
stirring motion.
Separate sauce, 75%
for
marinade (from 3-24
hours
covered
in the
refrigerator) and balance 25%
for
basting
-
baste every 20 minutes during
cooking.
-
Pierce each chicken breast on
the
Meat Tower
with
breasts
in
an upward
position.
-
Or pierce lamb on Meat
Tower
* Remember
to
place
food on
accessories outside
the Rotisserie.
•
Check
to
ensure
that the Meat
Tower rotates
freely without
touching
the heating
elements. (N.B. Cook as
per chart
Page
6)
Spicy Sauce
Whole chicken,
or 4
chicken breasts,
or 2
Lbs.
pork tenderloin,
or 2
Lbs.
lamb
1/3
cup olive
oil
1/2
Tsp
chili
(crushed
or powdered)
Sauce
preparation:
-
Mix olive oil with chili in a bowl. Separate into 2 servings. One for sauce and the other
as
a
table serving.
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)
5
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