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User Manual
with Recipes
MODEL 4781
Manual de Usuario
con Recetas
MODELO 4781
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IMPORTANT SAFEGUARDS safety When using electrical appliances, to reduce the risk of fire, electric shock, and/or injury to persons, basic safety precautions should always be followed, including the following: • READ ALL INSTRUCTIONS CAREFULLY. • Do not touch hot surfaces, use the handles or knobs. Always use oven mitts when handling hot materials. Allow metal parts to cool before cleaning. Allow the Rotisserie to cool thoroughly before putting in or removing parts. • When unit is not in use and
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safety • Do not place the appliance near a hot gas or electric burner or in a heated oven. • To unplug, grip plug and pull from wall outlet. • Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. • Do not use appliance for other than intended use. • Use extreme caution when removing drip pan or disposing of hot grease. • Do not operate without food inside. Use of Extension Cords: A. A short power supply cord (or detachable power-supply cord) is to be pro
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safety • Electrical power: If electric circuit is overloaded with other appliances, your Rotisserie may not operate properly. The Rotisserie should be operated on a separate electrical circuit from other appliances. FOR PRODUCTS PURCHASED IN U.S. AND CANADA ONLY: This appliance has a polarized alternating current plug (one blade is wider than the other). To reduce the risk of electric shock, as a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not insert f
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contents Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . ii Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . v Welcome. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Using Your Rotisserie Safely . . . . . . . . . . . . . . . . . . . . 3 Features of Your Rotisserie . . . . . . . . . . . . . . . . . . . . . 4 Step-By-Step Directions . . . . . . . . . . . . . . . . . . . . . . . . 5 Cleaning the Rotisserie . .
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Welcome welcome Congratulations on your purchase of ® an OSTER Carousel Rotisserie! We've done everything we can to make rotisserie cooking a breeze. Our instruction manual is designed to give you helpful information, tips and a host of great recipes. ® Your OSTER Carousel Rotisserie will: • Seal in natural juices while unwanted fats drip away. • Cook chicken to be moist and flavorful inside, crispy and golden brown outside. • Evenly brown and cook a wide variety of foods to perfection. • Provi
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learning Using Your Rotisserie Safely Before Use • Read all instructions carefully. • Make sure to remove all foreign matter from the drip pan. • Peel off static label from the door. • Plug the Rotisserie into a properly wired outlet. Where to Use • Use only on a stable, heat resistant surface. • Do not use the Rotisserie where it will be exposed to direct sunlight or other heat sources, such as a stove or oven. • Keep the Rotisserie out of the reach of children or incapacitated persons – it’s h
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featurres Features of Your Rotisserie ® OSTER CAROUSEL ROTISSERIE HEATING ELEMENT REMOVABLE HANDLE REFLECTOR SHIELD SPIT TINE DOOR COOKING BASKET PAN DRIVE NON-STICK DRIP PAN 2-HOUR TIMER 4 características Conozco Su Asador Carrusel ASADOR CARRUSEL ® OSTER ELEMENTO CALEFACTOR ESCUDO REFLECTOR MANIJA REMOVIBLE PUNTA PARA ENSARTAR VARILLA PUERTA CANASTA DE MOTOR COCCIÓN CRONÓMETRO PLATO RECOLECTOR DE DOS HORAS 4
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directions Step-By-Step Directions • Place unit on a clean, dry surface with at least six inches of clearance on all sides. • Peel off the static label from the door. • To open the door, slide it counterclockwise. • Cooking basket should be removed from the unit before loading with food. • Vegetables or cut-up pieces of meat must be placed inside the basket around the spit. • Chicken, roasts or other large cuts of meat should be skewered through the spit as follows: – Lift tines to the top of t
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cleaning Cleaning the Rotisserie ® Before using your OSTER Carousel Rotisserie for the first time: Wash the cooking basket, spit, drip pan, reflector shield and door in hot, soapy water. Rinse and dry. NOTE: The following items are dishwasher safe: door (top rack only), drip pan, cooking basket, and reflector shield. To remove the door from the rotisserie, turn the door counter-clockwise until it has been rotated to the back of the unit. Then, lift it straight up from the unit. When replacing th
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cooking Cooking Times The cooking times provided in this chart are only a guideline to the approximate cooking times, based on test averages. Cooking times will vary because of differences in meat, shape, size and amount of fat and bone. ® When cooking with the OSTER Rotisserie, use a meat thermometer. Insert the point of the thermometer stem at least 2 inches into the thickest part of the meat, not near the bone or gristle. The meat thermometer must not touch the heating element while the baske
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carving Carving a Whole Ham, Pork Roast or Roast Leg of Lamb Place a whole ham, pork roast or leg of lamb on the carving board with the shank end to the right of the carver. For a ham, turn the scored fat side up. For the leg of lamb, place the roast so that the meaty section faces away from the carver. Insert a meat fork into the heavy part of the meat and cut several lengthwise slices from the less meaty side. Turn the ham, pork roast or leg of lamb so that it rests upright on the cut surface.
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® OSTER CAROUSEL ROTISSERIE COOKING CHART TEMPERATURE APPROXIMATE FOOD WEIGHT MEAT THERMOMETER COOKING TIME POULTRY Chicken, whole 2 to 3 lbs. 185°F 30 min. – 60 min. Chicken, whole 3-1/2 to 5 lbs. 185°F 60 min. – 110 min. Cornish hens 1 or 2 hens 185°F 60 min. Duck 3 to 5 lbs. 185°F 110 min. – 2 hr. 10 min Turkey breast 4 to 6 lbs. 185°F 70 min. – 100 min. Turkey breast 6 to 8 lbs. 185°F 100 min. – 3 hrs. PORK Crown roast of pork 4 to 5 lbs. 165°F-170°F 100 min. – 2 hrs. 10 min. Loin roast 2-1/
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Recipes GARLIC LOVERS’ CHICKEN 4 Servings 1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.) 3 heads garlic, peeled (about 35 garlic cloves) 1 cup chicken broth Rinse chicken in cold running water. Drain, pat inside and out dry with paper towel. Combine garlic and broth in small saucepan. Bring to a boil; cook 5 minutes. With slotted spoon, remove garlic and place inside whole chicken. Reserve broth for basting. Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicke
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recipes recipes HERB-RUBBED SAVORY CHICKEN 4 Servings 1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.) 1/4 cup vegetable oil 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. dried sage 1/2 tsp. dried thyme leaves Rinse chicken in cold running water. Drain, pat inside and out dry with paper towel. Combine oil and seasonings. Rub skin evenly with this mixture. Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw spit into the basket. Cen
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CITRUS-BASTED CHICKEN 4 Servings 1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.) 1 orange, halved, cut into slices 1 lemon, halved, cut into slices 3/4 cup orange juice, divided 3 Tbsp. lemon juice, divided 1 Tbsp. lime juice 2 Tbsp. honey 1 tsp. cornstarch Rinse chicken in cold running water. Drain, pat inside and out dry with paper towel. Place orange and lemon slices inside chicken. Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw
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recipes recipes APRICOT-GLAZED CORNISH HENS 2 Servings 2 Rock Cornish game hens (3-1/2 to 4 lbs. for two) 1/2 cup apricot preserves 2 Tbsp. vinegar 1 Tbsp. soy sauce If frozen, place hens in refrigerator 24 hours to defrost or use microwave. Rinse defrosted hens in cold running water. Drain, pat inside and out dry with paper towel. Combine preserves, vinegar and soy sauce. Divide sauce in half. Spray inside of rotisserie basket with nonstick vegetable coating spray; place on spit and fit unit on
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TANGY B-B-Q GLAZED CORNISH HENS 2 Servings 2 Rock Cornish game hens (3-1/2 to 4 lbs. for two) 1 cup red wine 1/2 cup catsup 2 Tbsp. Dijon mustard 2 Tbsp. sugar 2 tsp. cornstarch If frozen, place hens in refrigerator 24 hours to defrost or use microwave. Rinse defrosted hens in cold running water. Drain, pat inside and out dry with paper towel. Combine wine, catsup, mustard, sugar and cornstarch in small saucepan. Cook over medium heat until boiling, stirring constantly. Cook 2 minutes or until t
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recipes recipes TARRAGON DIJON THIGHS 3 Servings 6 chicken thighs (about 2 lbs.) 1/2 cup white wine 1 Tbsp. Dijon mustard 1 tsp. dried tarragon leaves 1/2 tsp. salt Rinse chicken in cold running water. Drain, pat dry paper towel. Combine wine, mustard, tarragon and salt for sauce. Spray inside of rotisserie basket with non-stick vegetable cooking spray; skewer on spit and fit unit on hub of drip tray. Arrange chicken upright, skin side out, around outer edge of rotisserie basket. Brush chicken w
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HONEY-LEMON CORNISH HENS WITH PECAN STUFFING 2 Servings 2 Rock Cornish game hens (3-1/2 to 4 lbs. for two) 3 cups cornbread stuffing, prepared according to package directions, divided 1-1/2 cups chopped pecans 1/4 cups lemon juice 2 Tbsp. honey If frozen, place hens in refrigerator 24 hours to defrost or use microwave. Rinse defrosted hens in cold running water. Drain, pat inside and out dry with paper towel. Combine stuffing and pecans. Reserve 2 cups of mixture in refrigerator until ready to h
