MARINADES, RUBS, SEASONING MIXTURES & SAUCES
Rubs
A rub is a highly concentrated blend of herbs and spices which flavors the exterior of the meat as it cooks.
Rubs are applied to the exterior surface of the meat or poultry just before cooking; they need no standing time. For convenience, rubs may be applied several hours in advance; the coated meat or poultry should be refrigerated until cooking time. Flavors will become more pronounced the longer the rub is on the meat before cooking.
Lemon Rosemary Rub
1/4 cup | water |
1/4 cup | fresh lemon juice |
2 cloves | garlic, crushed |
1 1/2 tsp | grated lemon peel |
1 tsp | dried rosemary leaves, crushed |
1/4 tsp | salt |
1/4 tsp | dried thyme leaves |
1/4 tsp | coarse ground black pepper |
Combine all ingredients. Use to season roasts or poultry.
Southwestern Rub
1 1/2 tsp | chili powder |
1 tsp | garlic powder |
1/4 tsp | dried oregano leaves, crushed |
1/4 tsp | ground cumin |
Combine all ingredients. Use to season roasts.
Lemon-Cilantro Rub
1/2 cup | chopped fresh cilantro |
1 tsp | garlic salt |
1/4 tsp | ground cumin |
lemon slices |
Combine all ingredients except the lemon slices. Use to season poultry. Carefully pull edges of skin away from the bird and rub herb mixture on the flesh of the bird, then tuck the lemon slices under the skin on top of the herbs. Tuck skin back around the bird and place on the poultry tower.
GETTING TO KNOW YOUR VERTICAL ROTISSERIE
OVEN
1. | Door Post |
2. | Removable Door |
3. | Heating Element |
4. | Drive Shaft |
5. | Base |
6. | |
7. | Poultry Tower |
8. | Roasting Rack |
9 | Tray Support |
10. | Fillet/Veggie Rack |
11. | |
12. | Flavor Tray |
Technical Specifications
Voltage: | 120V., 60Hz. |
Power: | 700 Watts |
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