Haier RTC1700SS user manual English, Honey Mustard Spit Roasted Chicken, Barbecue Beef Roast

RTC1700SS Manual 10/2/03 4:06 PM Page 33

English

HONEY MUSTARD SPIT ROASTED

CHICKEN

2 tablespoons honey

1 tablespoon Dijon mustard

1 teaspoon lemon juice

1 tablespoon mayonnaise

1 teaspoon crushed rosemary

1 teaspoon crushed sage

1/2 teaspoon onion

1/2 teaspoon garlic powder

2 (3-4 pounds each) whole chickens

Place one FORK onto the SPIT and tighten down the screw to fasten it in place. Place the SPIT through the neck hole. Pierce the skin with the FORK and secure it in the surrounding meat. Repeat with the second chicken. Place the second FORK onto the SPIT and press it into the legs of the second chicken. Push them together and tighten the screw on the second FORK. Center the chicken on the SPIT by loosening the screws and re-tightening where needed. Re-adjust the chickens if necessary to be sure they are balanced *. Insert the pointed end of the SPIT into the right hand side of the drive socket. The left hand side should (the grooved side) rest on the spit support. Place the DRIP/BAKING PAN in the rails at the bottom of the oven. Set TEMPERATURE CONTROL to 450˚F and FUNCTION CONTROL to ROTISSERIE. Cook for 1 hour. Remove the chicken with the ROTISSERIE HANDLE and brush the skin with the honey mustard glaze. Check for doneness by inserting a meat ther- mometer into the area between the leg and breast of one of the chickens. It is done when the thermometer reads 180˚F. Continue to cook 10 minutes.

*If you wish you can tie the legs togeth- er with white string and then tie the chicken to the SPIT.

This is not necessary if the chickens are placed on the SPIT as directed.

BARBECUE BEEF ROAST

3/4 cup catsup

2 tablespoons soy sauce

2 tablespoons honey

1-2 teaspoons liquid smoke flavoring

1 teaspoon onion powder

1/4 teaspoon garlic powder

4-5 pound top sirloin roast

Combine all the ingredients except the meat in a small saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Allow the sauce to cool. Place one FORK onto the SPIT and tighten down the screw to fasten it in place. Insert the SPIT into the center of meat and place the other FORK onto the SPIT. Press it into the meat. Readjust the meat until it is in the center of the

SPIT. Insert the pointed end of the SPIT into the right-hand side of the drive socket. The left-hand side (the grooved side) rests on the spit support. Place the DRIP/BAKING PAN in the rails at the bottom of the oven. Set TEMPERATURE CONTROL to 450˚F and FUNCTION CONTROL to ROTISSERIE. Cook 1 hour. Brush with barbecue sauce. Check for doneness by inserting a meat thermometer into thickest part of the meat. Do not touch the SPIT with the thermometer. Continue to cook 10 minutes for each 10˚F needed

(120˚F – 130˚F for rare, 140˚F – 150˚F for medium, or 160˚F – 170˚F for well done).

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