Black & Decker RTS600, RTS500 manual Ginger Herb Shrimp Kabobs, Jerk Chicken with Raspberry Sauce

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Ginger Herb Shrimp Kabobs

1⁄2

cup fresh oregano, finely chopped

3

slices (1⁄2-inch/1.27 cm) fresh pineapple, cut

1⁄2

cup fresh sage, finely chopped

 

into cubes

1⁄2

cup orange juice

1

green pepper, cut into 11⁄2-inch (4 cm) pieces

1⁄4

cup lime juice

1

medium navel orange, sliced 1⁄4 -inch (.64 cm)

2

teaspoons fresh chopped ginger

 

thick, and each slice quartered

2

teaspoons hot sesame oil

 

Non-stick cooking spray

1

pound (.45 kg) shrimp, peeled and deveined

 

 

1.Combine oregano, sage, orange juice, lime juice, ginger and sesame oil in large mixing bowl. Mix well.

2.Add shrimp, pineapple, green pepper and orange pieces. Stir to thoroughly coat ingredients. Let stand at room temperature for 15 minutes.

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

4.Thread shrimp, green pepper and fruit pieces onto Skewers, dividing shrimp, green pepper and fruit evenly between Skewers.

5.Position Skewers in Tower, then Drip Pan, Shaft and loaded Tower in Rotisserie. Cover.

6.Cook on High using the Poultry setting with the center element on for about 10 minutes.

7.Carefully remove Skewers prior to serving.

Makes: 6 servings.

Jerk Chicken with Raspberry Sauce

Jerk Rub:

Chicken Pieces:

1⁄3

cup chives

6

bone-in chicken breast halves,

2

tablespoons garlic powder

 

about 5 pounds (2.27 kg) total

1

tablespoon brown sugar

2

tablespoons olive oil

1

tablespoon dried onion flakes

 

Non-stick cooking spray

1

tablespoon ginger

Glaze:

1

tablespoon oregano

1

tablespoon red pepper

2

tablespoons butter or margarine

1

tablespoon salt

1⁄2

medium onion, finely chopped

2

teaspoons allspice

1

jar (13 oz./369g) raspberry preserves

2

teaspoon black pepper

1

tablespoon lemon juice

2

teaspoons coriander

1

tablespoon olive oil

1

teaspoon cinnamon

11⁄2 teaspoons jerk rub

1⁄2

teaspoon cloves

11⁄2

teaspoons red vinegar

1⁄2

teaspoon nutmeg

 

 

1.Combine all jerk rub ingredients in a plastic bag and mix well.

2.Reserve 11⁄2 teaspoons; set aside.

3.Brush chicken pieces with 2 tablespoons olive oil. Then drop 2 chicken pieces at a time into plastic bag with jerk rub. Shake well to coat pieces. Transfer coated pieces to shallow pan and store in refrigerator overnight.

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

5.Position chicken pieces on Skewers. Then position Skewers in Tower.

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

7.Cook on High using the Poultry setting with the center element on for 45 minutes.

8.While chicken is cooking, combine butter or margarine and onion in small saucepan. Sauté until onion is soft. Add remaining ingredients and heat until preserves are simmering. Drizzle glaze over chicken pieces after 15 and 30 minutes of cooking.

9.Serve Jerk Chicken with any remaining glaze.

Makes: 6 servings.

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Contents Applica Consumer Products, Inc Save this USE and Care Book Conserver CE Guide D’ENTRETIEN ET D’UTILISATION1420W 120Vp 60 Hz Read all instructions before use Important SafeguardsAlci Safety Device On the Plug To USEElectrical Cord How To Use English Before First USEFor Poultry Preparation For Meat Preparation Holes on the 2 lower rings Using the SkewersOnce food is in place, insert Shaft through the centerTo Low if foods are overbrowning or cooking too quickly Tips for Cooking with Your Smart RotisserieTroubleshooting Turkey breast hits the heating elements Care And CleaningFull ONE-YEAR Warranty Need Help?For Meats Roasts and Pieces For Poultry Whole or PiecesPork Chops Pot RoastLeg of Lamb HamChicken with Mustard Marinade Saucy Rotisserie SpareribsHoney-Ginger Chicken Tangy Butterflied Leg of Lamb Easy Chicken and Vegetable KabobsTasty Beef and Molasses Kabobs Jerk Chicken with Raspberry Sauce Ginger Herb Shrimp KabobsFavorite prepared salad dressing Orange Marinated SteakBoneless chicken breast halves, about Cloves garlic Ounces 170 g each Tablespoons olive oilMustard Crusted Ham Extra Spicy Beef RoastTablespoon chili powder Non-stick cooking spray Por favor lea todas las instrucciones Instrucciones DE SeguridadEL Cable Electrico Instrucciones DE Seguridad AdicionalesDispositivo de seguridad Alci en el enchufe Para UsarAntes 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 Los asados de carne no se cocinan de manera uniforme Detección de fallasEl cronómetro no avanza Asegúrese que la bandeja de goteo esté bien colocadaLos asados de carne ni las aves se cocinan por completo Hay un agujero en el centro del asadoLos asados de carne se pegan al vástago Los pavos no se pueden acomodar en la unidadCuidada y limpieza ¿NECESITA AYUDA?UN AÑO Completo DE Garantia Guias Para Carnes Asados Y Pedazos DE Carne Guia Para EL Asado DE Aves Enteras O EN PiezasLomo de cerdo Kabobs deCarne de res AbiertaCamarones Y Otros Alimentos Asado de carne de res extra condimentadoJamón con costra de mostaza Pollo al estilo jamaiquino con salsa de frambuesa Kabobs de camarón con hierbas y jengibre Bistec con aderezo de naranjaChampiñones medianos De su gusto Sabrosos Kabobs de carne de res con melazaKabobs de Pollo y vegetales fáciles de preparar Filetes de pollo, aproximadamentePollo 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 CordonPréparation pour de la viande Se servir de la broche pour installer les petits rôtisUtilisation Français Préparation pour de la volailleRéglage élevé HIGH. On peut passer au Utilisation des brochettes Dessus de la broche principale installée sur l’arbre Guide de dépannage Les rôtis et la volaille ne sont pas bien cuits Entretien et nettoyageLes dindes n’entrent pas dans l’appareil Les poitrines de dinde touchent aux élémentsBesoin d’aide? Garantie Complète DE UN ANVolaille EN Entier OU EN Morceaux Viande Rôtis ET Morceaux Crevettes Crevettes ET Autres AlimentsCôtes levées Kebabs auxPoulet au gingembre et au miel Charqui au poulet avec sauce aux framboisesDe vinaigre balsamique Poulet et marinade à la moutardeCôtes levées à la sauce De moutarde de DijonMorceaux de poulet désossés Agneau papillon piquantKebabs rapides au poulet et aux légumes Gousse d’ail, émincéeKebabs aux crevettes, au gingembre et aux herbes Kebabs savoureux au bœuf et à la mélasseBifteck mariné à l’orange Poitrines de poulet au basilic et verdureDe feuilles de basilic bien tassées Table de paprika Table de cumin Table de poivre noir Jambon avec croûte à la moutardeRôti de bœuf très piquant De cassonade bien tassée
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