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Sauce
preparation:
-
Combine tomato sauce and vinegar
in
a saucepan and bring
to
boil
for 1-2 minutes.
-
Reduce heat
to low
and add sugar
until
dissolved. Add remaining ingredients
and
cook over
low
heat, stirring often
for 5
minutes. Separate
into 2
servings using
25%
for
basting and balance as a table
serving.
Whole chicken
-
use
P
o
ultry
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)
Cool Sauce
Some
of
our sauces are spicy. This one is
low fat
(0.2 grams/TBSP), and mild and only
to
be served as a table
serving.
2
chicken breasts,
or 2
Lbs. turkey
breast
1 1/2
cups
low fat yogurts
2
scallions fresh and finely
minced
1
TBSP lime
juice
1/2
cup chopped fresh
cilantro
1
Tsp
brown
sugar
2
TBSP
chopped fresh
mint
leaves (or
1
TBSP
if dried)
Add pinch
of
salt, pepper and
hot
pepper sauce
to taste
Sauce
preparation:
-
Combine
all
ingredients and whisk
until
well blended. Cover and refrigerate
for at
least
1
hour. Stir well before serving. This is a table serving sauce
only!
Chicken
or turkey
breasts
-
use
Meat
T
ower
.
* Remember
to
place
food on
accessories outside
the Rotisserie.
•
Check
to
ensure
that the Meat
Tower rotates
freely without
touching
the heating
elements.
7
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