SHISH KEBABING TIPS
Enjoy cooking and entertaining with your shish kebab at- tachment by combining your favorite foods to create easy, delicious and colorful appetizer kebabs, main dish kebabs and even dessert kebabs!
Foods that lend themselves well to shish kebabing include
When cutting meats, poultry, fruits or vegetables, cut each piece of that particular food uniformly so all pieces will be cooked to the same degree on doneness.
Cut meats and seafood fillets into
Cook meat kebabs to the
Baste kebabs with marinade or sauce while cooking to keep them flavorful and moist.
When ready to shish kebab, attach the two round shish kebab supports to the spit. Use the thumb screws from the meat holders to fasten the support rings
Firm vegetables, such as onions, zucchini or potatoes, will need to be parboiled or partially
Thread larger food ingredients on both prongs. Thread smaller ingredients on only one.
A crowded skewer may not cook all foods completely or evenly. Each ingredient should just barely touch the next.
CLEANING THE ROTISWKEBAB MODULE
Never put the rotisserie motor into water. To remove any grease that may have spattered on it, just wipe the out- side housing with a damp cloth.
All other rotisserie parts may be washed in the dish- washer or at the sink in soap and water. A scouring pad may be used if necessary.
Follow the cleaning instructions on page 13 for the reflec- tor plates and the porcelain well. Check the grease jars and empty or replace as needed.
FOOD (at refrigerator temperature) BEEF ROASTS
Recommended cuts:
Chuck shoulder pot roast, boneless Eye round roast
Rib eye roast
Round rump roast, boneless Round tip roast
Top round roast
PORK ROASTS
Recommended cuts:
Shoulder blade (Boston) roast, boneless Pork loin sirloin roast, boneless
Fresh ham roast, boneless HAM
Boneless and fully cooked VEAL
Recommended cuts: Shoulder roast, boneless Leg sirloin roast, boneless Leg rump roast, boneless
LAMB
Recommended cuts: Shoulder roast, boneless Leg roast, boneless
WHOLE CHICKEN
TURKEY BREAST
CORNISH HENS (1 to 1 K Ibs. each) Single hen
Up to three Cornish hens may be rotissed time. They may be skewered
COOK TIME
1
I
I2
1 hr. 45 min.
1 hr. 10 min.
at on or
time 4
I
FINAL INTERNAL TEMPERATURE
140°F
16OOF
170°F
170°F
140°F
170°F
140°F
16OOF
170°F
185OF
185OF
185OF
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