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Rotisserie Chicken
Use kitchen twine to truss the bird into a tight package. Tie both chicken legs together, tie the
breast area together with the wings, then wrap more string around the middle. Please consult the
detailed instructions described in the Rotisserie Assembly section of this instruction manual. (See
Figures 9 and 10.)
Serves 2 - 3
•
1 (2-1/2 - 3 lb.) whole chicken, giblets
removed
•
1/4 cup butter, melted
•
2 teaspoons granulated garlic
1.
Combine butter and seasonings in a small bowl. Coat the chicken generously and marinate at
room temperature for 30 minutes.
2. Truss the chicken and mount securely onto the rotisserie bar.
3. Assemble the Rotisserie following the detailed procedure described in Rotisserie Assembly
section in this instruction manual.
4. Choose ROTISSERIE (
5. Baste chicken with marinade. Adjust the TEMPERATURE
minutes.
NOTE: On average, cook chicken 15 minutes/lb.
6. Use a meat thermometer to measure the internal temperature. At 165°F, the chicken is done.
7.
Allow chicken to rest 15 to 20 minutes before carving.
Honey Glazed Ham
A favorite for any holiday or special occasion. Treat your family to a scrumptious traditional Honey
Glazed Ham or...surprise everyone with your own spicy pepper touch of Sriracha!
Serves 6
•
1 (3 lb.) ham, pre-brined, boneless, fully-cooked
Glaze
•
1 orange, zested and juiced
•
1/2 cup honey
•
1/2 cup Dijon mustard
1.
Simmer the glaze ingredients in a small saucepan over medium heat.
2. Remove ham from the refrigerator 1 hour before preparation; allow meat to come to room
temperature and pat dry. Score ham by cutting a 1/4-inch deep 1-inch diamond pattern in the
top rind of the ham. Pour the glaze over the ham and refrigerate for 2 hours.
3. Assemble the Rotisserie following the detailed procedure described in Rotisserie Assembly
section in this instruction manual.
4. Choose ROTISSERIE (
minutes. During the last 30 minutes of cooking, glaze the ham every 10 minutes.
NOTE: On average, cook ham 18 minutes/lb.
5. The ham will be warm enough to serve when the internal temperature reaches 140°F.
6. Allow the ham to rest for 5 to 10 minutes before slicing.
) menu option. Roast chicken at 400°F. Adjust TIME
) menu option. Adjust TEMPERATURE
•
2 teaspoons granulated onion
•
1 teaspoon sea salt
•
1 teaspoon ground black pepper
•
2 teaspoons paprika
to 350°F and TIME
(
)
•
1/2 teaspoon allspice
•
4 tablespoons butter
•
1 tablespoon Sriracha sauce, optional
(
19
to 15 minutes.
(
)
to 30
(
)
to 300°F and TIME
)
to 60
(
)
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