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Cooking Tips
•
NEVER operate rotisserie
without
a
food
load. DO NOT preheat
the
Rotisserie
before
cooking.
•
Raw food usually contains some amount
of
bacteria. For safer food
consumption
we strongly recommend
that all
sauces be separated
into 2
separate bowls. One
for
basting
or
soaking meats and one
to
be used as a table
serving.
•
We recommend
that all
birds be rinsed
in
cold running water and then shake
out
excess
water, and pat dry. Cooked birds are more crispy when properly
dried.
•
Cleaning
the
accessories and drip
tray
can be made easier by
first
spraying
them
with
a vegetable
oil
before any food is placed on
them.
•
Place
all
food
into the
accessories
OUTSIDE OF THE ROTISSERIE. This is
more
convenient and safer
handling.
•
Excess
fat
should be removed
on
a
cutting
board
first
and
then
place
food on
the
accessories.
•
Always use
a meat thermometer to
check
for
complete cooking (see
Chart
P.
6) If you do not own a meat
thermometer
-
when cooking
time is 95%
complete
turn off the timer
open Swing Door and
cut a little into the thickest
part of the food
and check
for
doneness
or
color. BE CAREFUL NOT TO
T
OPPLE
ACCESSORY! Also,
you
may check
to
see
if
the
juices
are running
clear
-
this
indicates
food is likely well cooked.
•
The
timing
given are only a guide and based on
the
temperature
of
refrigerated
food.
•
Before
cutting
up
the
cooked food, allow
to
stand a
few
minutes. The food
will
retain more
of its
juices and is safer
to
cut. Always use a clean sharp
knife.
Care
and
Cleaning
Before using your Magic Chef Vertical
Rotisserie:
Wash
all of
the accessories
-
Poultry Rack, Meat Tower, Drip Tray, Tray Support
in
hot
water
with
detergent
or
soap (or wash
in
a
dishwasher).
The Swing Door can be removed
for
easy cleaning. Turn
the
"Door Knob" (located
on the top
of
the Rotisserie)
counterclockwise
in
order
to
loosen
it
and then
remove
it
by pulling upward. The "Swing Door" can then be
lifted
upward and away
from
the
base.
8
Cooking Tips
Care & Cleaning
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