29
Additional Important
Safeguards
WARNING: This appliance generates heat and escaping
steam during use. Proper precautions must be taken to pre-
vent the risk of burns, fires, other injury to persons or dam-
age to property.
1. A person who has not read and understood all operating and
safety instructions is not qualified to operate this appliance.
2. Unplug from outlet when not in use and before cleaning.
To avoid electric shock, never immerse or rinse this
appliance in water or any other liquid.
3. If this appliance falls or accidentally becomes immersed in
water, unplug it from the wall outlet immediately. Do not reach
into the water!
4. To reduce the risk of burns or other injuries, do not touch hot
surfaces. Use of protective oven mitts or gloves as well as
long-handled utensils is recommended. Use the Rotisserie
Remover when removing Rotisserie Bar Assembly from inside
the Rotisserie.
5. To reduce the risk of injury to persons or property, unplug this
appliance before inserting food. Always keep the appliance
unplugged from the wall outlet when not in use.
6. When using this appliance, provide adequate air space above
and on all sides for air circulation. Do not operate this appliance
while it is touching or near curtains, wall coverings, clothing,
dish towels or other flammable materials.
7. To reduce the risk of fire, do not leave this appliance unattend-
ed during use.
8. Do not use or attempt to repair a malfunctioning appliance!
9. The cord to this appliance should only be plugged into a 120V
AC electrical wall outlet.
10. Do not use this appliance in an unstable position.
11. Do not attempt to dislodge food or clean the Rotisserie while it
is plugged in or while it is still hot.
12. Do not attempt to use this appliance without the Cover in
place.
4
* Mediterranean Chicken & Vegetable Kabobs
Add rice pilaf and you have an entire meal!
3 Tablespoons olive oil
2 teaspoon lemon juice
3/4 teaspoon dried oregano
2 teaspoon minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon black pepper
2 skinless chicken breast halves, cut into 1-inch cubes
1 small red pepper, cut into 1-inch cubes
1 small green pepper, cut into 1-inch cubes
1 small white onion, cut into large chunks
prepared rice pilaf
In a small bowl combine oil, juice, oregano, garlic, cumin and pep-
per. Place the chicken cubes in a shallow glass pan and pour the
marinade over the chicken, turning to coat evenly. Tightly cover the
pan with plastic wrap and refrigerate 4-8 hours. Thread the chicken
cubes on the metal Skewers, alternating the chicken with red and
green peppers and onions. Discard remaining marinade. Place the
Skewers in the Rotisserie as instructed on page 14. Set the Timer
for 25-35 minutes or until done. The chicken is done when the juices
run clear and there is no pink color visible. Remove the chicken and
vegetables from the Skewers and serve with rice pilaf. Serves 4.
* Basil & Citrus Turkey Breast
A tangy marinade dresses up this healthful entrée.
1 3-pound boneless turkey breast
1/2 cup non-fat chicken broth
1 Tablespoon cider vinegar
1/4 cup orange juice
1/4 teaspoon black pepper
1 Tablespoon minced fresh basil
Place the turkey breast in a deep glass dish. Mix the marinade ingre-
dients and pour over the turkey breast, turning to coat evenly. Cover
tightly with plastic wrap. Marinate 4-6 hours in the refrigerator, turn-
ing occasionally. Prepare the turkey for the Rotisserie on the
Rotisserie Bar Assembly. Insert into Rotisserie. Discard any remaining
marinade. Set the Timer for 1 1/2-2 hours. The turkey is fully cooked
when the juices run clear and the meat is white, with no pink remain-
ing. The temperature should be 170ºF on the meat thermometer. If
the turkey is not fully cooked, reset the Timer for an additional 10
minutes and test again. Cool slightly and slice thinly. Serves 6 - 8.
