Black & Decker RTS600, RTS500 manual Chicken with Mustard Marinade, Saucy Rotisserie Spareribs

Page 13

Recipes

Chicken with Mustard Marinade

1⁄2

cup Dijon mustard

 

Non-stick cooking spray

1⁄2

cup balsamic vinegar

1

tablespoon all-purpose flour (optional)

1⁄2

cup olive oil

1⁄4

cup water (optional)

1whole chicken, about 31⁄2 to 4 pounds (1.58 kg-1.81 kg)

1.Combine mustard, vinegar and olive oil. Stir to blend.

2.Brush marinade over surface of chicken. Cover and refrigerate for 4 to 6 hours, or overnight.

3.Spray Drip Tray, Shaft and Tower with non-stick cooking spray.

4.Position chicken on Tower. Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover. Cook on High using the Poultry setting with the center element on for about 35 to 45 minutes, or until juices run clear.

5.Transfer remaining marinade to small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.

6.If desired, skim fat from pan drippings and add to heated marinade. If sauce is too thin, combine 1 tablespoon flour with 1⁄4 cup water and stir to make smooth mixture. Add to saucepan and stir over medium high heat until sauce thickens.

7.Pass this sauce with chicken when serving.

Makes: 1 whole chicken.

Saucy Rotisserie Spareribs

41⁄2 pounds pork spareribs

1⁄4

cup lemon juice

1

cup water

1⁄3

cup brown sugar

2

tablespoons olive oil

2

tablespoons Worcestershire sauce

1⁄3

cup finely chopped onion

1⁄2

teaspoon celery seed

4

cloves garlic, finely chopped

1⁄2

teaspoon salt

1

cup catsup

1⁄2

teaspoon thyme

1⁄2

cup tomato juice

 

Non-stick cooking spray

1.To precook, position ribs in large shallow pan. Cover with 1 cup water. Cover pan with foil and bake in a preheated 350°F (177°C) range oven for 1 hour.

2.While ribs are baking, prepare sauce by heating olive oil in medium saucepan over medium heat. Sauté onion and garlic until soft, about 5 minutes.

3.Stir in remaining ingredients and simmer for 20 minutes, stirring occasionally. Set aside until ready to use.

4.Cut cooked ribs into sections of 2 or 3 ribs each, ending up with no more than 6 sections.

5.Spray Skewers, Drip Tray, Shaft and Tower with non-stick cooking spray.

6.Brush ribs thoroughly with sauce. Position each rib section on Skewer. Then position Skewers in Tower. Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover.

7.Cook on High using the Meat setting with the center element on for 30 minutes. Carefully remove

Skewers before serving. Pass remaining sauce when serving.

Makes: 2-3 servings.

Honey-Ginger Chicken

1⁄4

cup honey

1

tablespoon chopped fresh ginger

2

tablespoons sesame seeds

 

Non-stick cooking spray

2

tablespoons soy sauce

1

whole chicken, about 31⁄2 pounds (1.58 kg)

1.Combine honey, sesame seeds, soy sauce and ginger in small bowl and mix well.

2.Spray Drip Tray, Shaft and Tower with non-stick cooking spray.

3.Position chicken on Tower. Brush with honey-ginger sauce.

4.Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover.

5.Cook on High using the Poultry setting with the center element on for about 30 minutes.

6.Pour remaining honey-ginger sauce over chicken. Cook 10 minutes longer, or until chicken is well done. Makes: 1 whole chicken.

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Contents Applica Consumer Products, Inc Conserver CE Guide D’ENTRETIEN ET D’UTILISATION Save this USE and Care Book1420W 120Vp 60 Hz Read all instructions before use Important SafeguardsTo USE Alci Safety Device On the PlugElectrical Cord Before First USE How To Use EnglishFor Poultry Preparation For Meat Preparation Once food is in place, insert Using the SkewersShaft through the center Holes on the 2 lower ringsTo Low if foods are overbrowning or cooking too quickly Tips for Cooking with Your Smart RotisserieTroubleshooting Full ONE-YEAR Warranty Care And CleaningNeed Help? Turkey breast hits the heating elementsFor Meats Roasts and Pieces For Poultry Whole or PiecesLeg of Lamb Pot RoastHam Pork ChopsSaucy Rotisserie Spareribs Chicken with Mustard MarinadeHoney-Ginger Chicken Easy Chicken and Vegetable Kabobs Tangy Butterflied Leg of LambTasty Beef and Molasses Kabobs Jerk Chicken with Raspberry Sauce Ginger Herb Shrimp KabobsBoneless chicken breast halves, about Orange Marinated SteakCloves garlic Ounces 170 g each Tablespoons olive oil Favorite prepared salad dressingExtra Spicy Beef Roast Mustard Crusted HamTablespoon chili powder Non-stick cooking spray Por favor lea todas las instrucciones Instrucciones DE SeguridadDispositivo de seguridad Alci en el enchufe Instrucciones DE Seguridad AdicionalesPara Usar EL Cable ElectricoAntes DE Usar LA Unidad POR Primera VEZ Como usar EspañolCuando prepare Hacia abajo el vástago a fin de aflojarlo Uso de los pinchosConcejos Para Cocinar CON SU Asador DE Coccion Rapida El cronómetro no avanza Detección de fallasAsegúrese que la bandeja de goteo esté bien colocada Los asados de carne no se cocinan de manera uniformeLos asados de carne se pegan al vástago Hay un agujero en el centro del asadoLos pavos no se pueden acomodar en la unidad Los asados de carne ni las aves se cocinan por completo¿NECESITA AYUDA? Cuidada y limpiezaUN AÑO Completo DE Garantia Guias Para Carnes Asados Y Pedazos DE Carne Guia Para EL Asado DE Aves Enteras O EN PiezasCarne de res Kabobs deAbierta Lomo de cerdoAsado de carne de res extra condimentado Camarones Y Otros AlimentosJamón con costra de mostaza Pollo al estilo jamaiquino con salsa de frambuesa Kabobs de camarón con hierbas y jengibre Bistec con aderezo de naranjaKabobs de Pollo y vegetales fáciles de preparar Sabrosos Kabobs de carne de res con melazaFiletes de pollo, aproximadamente Champiñones medianos De su gustoPollo con aderezo de mostaza Sabrosa pierna de corderoPollo con miel y jengibre Costillas asadas con salsaLire toutes les directives avant l’utilisation Importantes Mises EN GardeFonctionnement Dispositif de sûreté Alci sur la ficheAvant la première utilisation CordonUtilisation Français Se servir de la broche pour installer les petits rôtisPréparation pour de la volaille Préparation pour de la viandeRéglage élevé HIGH. On peut passer au Utilisation des brochettes Dessus de la broche principale installée sur l’arbre Guide de dépannage Les dindes n’entrent pas dans l’appareil Entretien et nettoyageLes poitrines de dinde touchent aux éléments Les rôtis et la volaille ne sont pas bien cuitsGarantie Complète DE UN AN Besoin d’aide?Volaille EN Entier OU EN Morceaux Viande Rôtis ET Morceaux Côtes levées Crevettes ET Autres AlimentsKebabs aux CrevettesPoulet au gingembre et au miel Charqui au poulet avec sauce aux framboisesCôtes levées à la sauce Poulet et marinade à la moutardeDe moutarde de Dijon De vinaigre balsamiqueKebabs rapides au poulet et aux légumes Agneau papillon piquantGousse d’ail, émincée Morceaux de poulet désossésKebabs aux crevettes, au gingembre et aux herbes Kebabs savoureux au bœuf et à la mélassePoitrines de poulet au basilic et verdure Bifteck mariné à l’orangeDe feuilles de basilic bien tassées Rôti de bœuf très piquant Jambon avec croûte à la moutardeDe cassonade bien tassée Table de paprika Table de cumin Table de poivre noir
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