Guides for Marinating, Lamb Marinade

Read all the sections of this booklet and follow all the instructions carefully.

Before Using Your Vertical Rotisserie

1.Read all of the instructions included in this manual.

2.Make sure that the rotisserie is unplugged and the Time Control is in the “OFF” position.

3.Wash all the accessories in hot, soapy water or in the dishwasher.

4.Thoroughly dry all accessories. Plug rotisserie into outlet and you are ready to use your new Vertical Rotisserie.

Please Note: Initial start-up operation may result in minimal smell and smoke (about 15 minutes). This is normal and harmless. It is due to burning of the protective substance applied to the heating elements in the factory.

Cleaning

To keep your rotisserie looking good and functioning properly, you should wash it before you use it for the first time and after each use.

Before using the rotisserie for the first time: Wash the Poultry Tower, Roasting Rack, Fillet/Veggie Rack, Non-stick Drip Tray, Tray Support and Flavor Tray in hot, soapy water, rinse and dry thoroughly. The Poultry Tower, Roasting Rack, Fillet/Veggie Rack, Non-stick Drip Tray and Flavor Tray can also be washed in the dishwasher. Do NOT wash the tray support in the dishwasher.

The door can be removed for easy cleaning. Slide the door open from left to right all the way around to the back of the unit. the hole in the top of the door should align with the door post on the top of the unit. the door can now be lifted off. Wash the door in hot, soapy water, rinse and dry thoroughly. Do NOT wash in dishwasher.

With a damp cloth or sponge, wipe the base inside and out. Do NOT immerse the base or the power cord in water or any other liquid. The heating element is self-cleaning.

After each use, unplug the unit and allow to cool completely. Wash all parts as instructed above.

MARINADES, RUBS, SEASONING MIXTURES & SAUCES

Marinades add interesting flavors to meats. Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water and oil in combination with seasonings and herbs. The meat or poultry is soaked in the marinade mixture for several hours or as long as overnight to flavor and/or tenderize.

Guides for Marinating:

•For flavor, marinate for 2 to 3 hours.

•For tenderization to take place, meat must be marinated at least 6 hours, or as long as overnight. Marinating longer than 24 hours causes meat fibers on the surface to break down, resulting in a “mushy” texture.

•Turn the meat or poultry during the marinating process so that all sides are equally exposed to the marinade.

•Always marinate the meat or poultry in the refrigerator, never at room temperature.

•A heavy-duty plastic bag is convenient for marinating; combine ingredients, remove excess air and close the bag tightly. A glass bowl may also be used; select dishes in which the meat or poultry will fit snugly but lie flat.

•Allow 1/4 to 1/2 cup of marinade for each pound of meat.

•Remaining marinade may be brushed onto the meat or poultry during the cooking process.

Lamb Marinade

1/4 cup	olive or vegetable oil
1/4 cup	red wine vinegar
1 Tbsp.	lemon juice
2-3	green onions, chopped
1 clove	garlic, quartered
1/2 tsp	dried oregano
1/4 tsp	dried basil
Dash	pepper

In a small bowl combine all ingredients. Mix well and pour over lamb in a heavy duty plastic bag and refrigerate.

Mexicali Marinade

1/2 cup	prepared salsa
1/4 cup	olive or vegetable oil
2 Tbsp	fresh chopped cilantro

Combine all ingredients, stirring until well blended. Use to tenderize and flavor roasts. Makes about 3/4 cup.