Salton GR80B Herbed Roasted Chicken 5-6lb. chicken, Honey Pineapple Pork Roast, Herb Rub

Herbed Roasted Chicken (5-6 lb. chicken)

Herb Rub

2-3 Tablespoons dried rosemary

1 Tablespoon peppercorns

2-4 Tablespoons salt

2 Tablespoons thyme (dried)

2-3 Tablespoons dried parsley

1 5-6 lb. chicken

•Clean out the inside cavity of the chicken. Remove skin if desired.

•Pat the surface dry with a paper towel.

•Combine all of the rub ingredients.

•Rub the ingredients onto the surface of the chicken.

•Place the chicken on Rotisserie Bar with Meat Tines.

•Tie cooking string around chicken to hold in legs so they do not touch the Heating Element in the Rotisserie.

•Place chicken onto the Rotisserie Bar with Meat Tines.

•Set Timer for 1-1/2-2 hours and Temperature for 350˚.

•Close Rotisserie Oven Cover.

•Cooking will begin when Start/Pause button is pressed.

Honey Pineapple Pork Roast

Marinade

1/4 cup tamari or light soy sauce 1/4 cup white vinegar

1/4 cup extra virgin olive oil

1/4 cup fresh or canned (packed in juice) crushed pineapple 2 Tablespoons honey

2 Tablespoons finely chopped ginger

2 garlic cloves (finely chopped)

1 3-4 lb. Pork Roast

•Soak a 3-4 lb. boneless, trimmed and tied pork roast in marinade for 4 hours in the refrigerator.

•Place on Rotisserie Bar with Meat Tines. Set Timer for 1 hour and 15 minutes to 1 hour and 45 minutes and temperature for 350˚.

•Close Rotisserie Oven Cover.

•Cooking will begin when Start/Pause button is pressed.

•You may want to use drippings for basting during the last 45

minutes of cooking. Baste periodically every 10-15 minutes.

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