Roper 4347928 (333240-1) manual Shish Kebabing Tips, Cleaning the Rotiswkebab Module

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 l-l % inch thick pieces of meat, deboned poultry, firm sea- food, and canned, pickled or fresh fruits and vegetables.

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 l-l % inch cubes. Cut large pieces of fruit or vegetables into l-l % inch chunks or wedges.

Cook meat kebabs to the well-done stage by leaving a l-inch space between the meat cube and the next ingre- dient. Meat cubes placed closer together will cook to the rare to medium stages.

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 2-inches from each end of the spit. insert the pronged end of the food-loaded skewer into the outside ring of one shish kebab support. Snap the widened-end of top of the cor- responding outside ring of the other shish kebab support. Then place the spit and start the motor as explained on page 20.

Firm vegetables, such as onions, zucchini or potatoes, will need to be parboiled or partially pre-cooked before they are added to a skewer which will contain faster cooking food. Marinate meat poultry and seafood several hours in refrigerator before shish kebabing to give added flavor and juiciness.

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 (3-5 Ibs)

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 (3-5 Ibs.)

Recommended cuts:

Shoulder blade (Boston) roast, boneless Pork loin sirloin roast, boneless

Fresh ham roast, boneless HAM (3-5 Ibs.)

Boneless and fully cooked VEAL (2-4 Ibs.)

Recommended cuts: Shoulder roast, boneless Leg sirloin roast, boneless Leg rump roast, boneless

LAMB (3-5 Ibs.)

Recommended cuts: Shoulder roast, boneless Leg roast, boneless

WHOLE CHICKEN 12-3 Ibs) Fryer

TURKEY BREAST (3-5 Ibs.) Boneless

CORNISH HENS (1 to 1 K Ibs. each) Single hen

Up to three Cornish hens may be rotissed time. They may be skewered end-to-end

side-to-side. Add thirty minutes cooking I for each additional hen.

COOK TIME

19-23 min./lb. (rare)

24-28 min./lb. (medium)

29-33 min./lb. (well)

27-37 min./lb.

114-18 min./lb.

I

35-45 min./lb.

15-20 min./lb. (rare)

I2 l-27 min./lb. (medium)

28-37 min./lb. (well)

1 hr. 45 min.

36-40 min./lb.

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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