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Фрагмент инструкции
The Poultry Tower, Roasting Rack, Fillet/Veggie Rack, Non- stick Drip Tray and Flavor Tray can also be washed in the dishwasher. Do NOTwash the tray support in the dishwasher. The door can be removed for easy cleaning. Slide the door open from left to right all the way around to the back of the unit. the hole in the top of the door should align with the door post on the top of the unit. the doorcan now be lifted off. Wash the door in hot, soapy water, rinse and dry thoroughly. Do NOT wash in dishwasher. With a damp cloth or sponge, wipe the base inside and out. Do NOT immerse the base or the power cord in water or any other liquid. The heating element is self- cleaning. After each use, unplug the unit and allow to cool completely. Wash all parts as instructed above. Marinades add interesting flavors to meats. Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water and oil in combination with seasonings and herbs. The meat or poultry is soaked in the marinade mixture for several hours or as long as overnight to flavor and/or tenderize. Guides for Marinating: • For flavor, marinate for 2 to 3 hours. • For tenderization to take place, meat must be marinated at least6 hours, or as long as overnight. Marinating longer than 24 hours causes meat fibers on the surface to break down, resulting in a “ mushy” texture. • Turn the meat or poultry during the marinating process so that all sides are equally exposed to the marinade. • Always marinate the meat or poultry in the refrigerator, never at room temperature. • A heavy-duty plastic bag is convenient for marinating; combine ingredients, remove excess air and close the bag tightly. A glass bowl may also be used; select dishes in which the meat or poultry will fit snugly but lie flat. • Allow 1/4 to 1/2 cup of marinade for each pound of meat. • Remaining marinade may be brushed onto the meat or poultry during the cooking process. Lamb Marinade1/ 4 cupolive or vegetable oil1/ 4 cupred wine vinegar1 Tbsp. lemon juice2- 3green onions, chopped1 clovegarlic, quartered1/ 2 tspdried oregano1/ 4 tspdried basilDashpepperIn a small bowl combine all ingredients. Mix well and pour over lamb in a heavy duty plastic bag and refrigerate. Mexicali Marinade1/ 2 cupprepared salsa1/ 4 cupolive or vegetable oil2 Tbspfresh chopped cilantroCombine all ingredients, stirring until well blended. Use to tenderize and flavor roasts. Makes about 3/ 4 cup.MARINADES, RUBS, SEASONING MIXTURES & SAUCES 4 Assembly 1. To attach the door to the unit, hold door with viewing window facing forwards you. Locate the keyhole slot on top of the door with the door post on the top of the unit and insert door slot over post. Ensure that the base of the door is in the track at the bottom of the unit. (see illustration below) 2. Position the tray support in the base of the rotisserie. 3. Secure the non- stick drip tray on the tray support, lining up the drive shaft with the impression on the underside of the non-stick drip tray. If it is not properly secured, the non-stick drip tray will not rotate correctly. Accessories Poultry Tower: Tower is designed to fit securely inside the body cavity of most poultry. Slide the bird onto the tower with the legs down. Extend legs over the support rings near the base of the poultry tower. Roasting Rack: The roasting rack has four (4) prongs which are made to secure a roast for rotisserie cooking. Center the roast vertically over the prongs and slide it down until the meat rests on the center support . Fillet/Veggie Rack: Insert the fillet/veggie rack in between the prongs of the roasting rack making sure that the prongs go into the two (2) mounting loops on the sides of the fillet/veggie rack. Non-Stick Drip Tray: : Place the non- stick drip tray onto the tray support on the base of the unit. FlavorTray: You can add liquid smoke, wine, herbs or other seasonings with which to flavorthe poultry or roast. 7 Text Box: OPERATING INSTRUCTIONS OPERATING INSTRUCTIONSRead all the sections of this booklet and follow all the instructions carefully. 4. Place unit on a clean, dry, level surface with at least six (6) inches of clearance on all sides. (Do NOT place under cabinets.) 5. Place desired food on the appropriate accessory (poultry tower, roasting rack or fillet/veggie rack) and position on the drip tray. Important: Never operate unit without a food load. Caution: Use oven mitts or hot pads when removing cooked food or racks. Cooked items will be hot and burns could occur.Door TrackKeyhole Slot & PostNon- stick Drip TrayTray Support Text Box: HINTS & TIPS HINTS & TIPS• Place the rotisserie on a clean, dry, heat proof surface where it is not directly below cabinets, near walls or near flammable materials. • Meat can be seasoned before cooking without losing excess moisture or juices. • The most accurate method of determining the degree of doneness is with a meat thermometer inserted into the center of the thickest portion of the meat. • The Sug...