User manual SUNBEAM 4780

[. . . ] Congratulations! Enjoy rotisserie cooking at home in just a few, easy steps with your new Sunbeam Carousel Rotisserie. We've done everything we can to make rotisserie cooking a breeze. Our instruction book is designed to give you helpful information, tips and a host of great recipes. Your Sunbeam Carousel Rotisserie will: ! [. . . ] Plug in, be certain unit rotates freely. Cook until juices run clear and thermometer inserted in inner chicken pieces registers 185°F (approximately 55 to 60 minutes). Baste chicken with tomato mixture every 15 minutes during cooking. Meanwhile, saute mushrooms in butter until softened. Stir in reserved sauce and heat thoroughly. Grasp end of spit and basket with pot holders and place on a heatproof work surface. 4 servings 4 Fresh Tyson Holly Farms bone-in split chicken breasts (about 2 Ibs. ) 3/4 cup teriyaki sauce l/4 cup pineapple juice Rinse chicken in cold running water. Combine teriyaki sauce and pineapple juice. Spray inside of rotisserie basket with nonstick vegetable cooking spray, place on spit and fit unit on hub of drip tray. Arrange chicken upright, meaty side out, around outer edge of rotisserie basket. Brush with sauce. Page 23 Close rotisserie door. Plug in, be certain unit rotates freely, Cook until juices run clear and thermometer inserted in breast registers 185°F (approximately 40 to 45 minutes). Brush with sauce every 15 minutes during cooking. Unplug rotisserie, Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve, Refrigerate leftovers. 4 servings PARMESAN CHICKEN 1 package Fresh Tyson Holly Farms whole chicken, cut up (about 3 Ibs. ) 1 cup dry bread crumbs l/4 cup grated Parmesan cheese 1 egg, beaten 2 tablespoons water Rinse chicken in cold running water. Combine bread crumbs and Parmesan cheese on plate. Dip chicken pieces in egg mixture; coat with crumb mixture. Spray inside of rotisserie basket with nonstick vegetable cooking spray; skewer on spit and fit unit on hub of-drip tray. Arrange coated chicken pieces, skin side out, around outer edge of rotisserie basket. Plug in, be certain unit rotates freely. Cook until juices run clear and thermometer inserted in chicken pieces registers 185°F (approximately 45 to 50 minutes). [. . . ] Tailler la viande blanche en tranches minces, par mouvements ascendants et parallèles au bréchet. Dépeçage d'un jambon, d'un rôti de porc d'un gigot d'agneau Placer le jambon, le rôti de porc ou le gigot d'agneau sur la planche à le bout de à la droite du dépeceur. Pour le jambon, tourner le côté entaillé en dessus. Pour le gigot d'agneau, le placer de façon que la partie charnue se trouve en Piquer une fourchette dans le gros de la pièce de viande et tailler plusieurs tranches en longueur dans la partie moins charnue. [. . . ]