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Read all the sections of this booklet and follow all the instructions carefully.
Before Using Your Vertical Rotisserie
1. Read all of the instructions included in this manual.
2. Make sure that the rotisserie is unplugged and the Time Control is in the
“OFF” position.
3. Wash all the accessories in hot, soapy water or in the dishwasher.
4. Thoroughly dry all accessories. Plug rotisserie into outlet and you are
ready to use your new Vertical Rotisserie.
Please Note: Initial start-up operation may result in minimal smell and
smoke (about 15 minutes). This is normal and harmless.
It is due to burning of the protective substance applied to
the heating elements in the factory.
Cleaning
To keep your rotisserie looking good and functioning properly, you should
wash it before you use it for the first time and after each use.
Before using the rotisserie for the first time: Wash the Poultry Tower, Roasting
Rack, Fillet/Veggie Rack, Non-stick Drip Tray, Tray Support and Flavor Tray in
hot, soapy water, rinse and dry thoroughly. The Poultry Tower, Roasting Rack,
Fillet/Veggie Rack, Non-stick Drip Tray and Flavor Tray can also be washed in
the dishwasher. Do NOT wash the tray support in the dishwasher.
The door can be removed for easy cleaning. Slide the door open from left to
right all the way around to the back of the unit. the hole in the top of the door
should align with the door post on the top of the unit. the door can now be lifted
off. Wash the door in hot, soapy water, rinse and dry thoroughly. Do NOT
wash in dishwasher.
With a damp cloth or sponge, wipe the base inside and out. Do NOT immerse
the base or the power cord in water or any other liquid. The heating element is
self-cleaning.
After each use, unplug the unit and allow to cool completely. Wash all parts as
instructed above.
Marinades add interesting flavors to meats. Marinades usually consist of
liquid ingredients such as fruit or vegetable juices, wine, water and oil in
combination with seasonings and herbs. The meat or poultry is soaked in the
marinade mixture for several hours or as long as overnight to flavor and/or
tenderize.
Guides for Marinating:
• For flavor, marinate for 2 to 3 hours.
• For tenderization to take place, meat must be marinated at least 6 hours,
or as long as overnight. Marinating longer than 24 hours causes meat
fibers on the surface to break down, resulting in a “mushy” texture.
• Turn the meat or poultry during the marinating process so that all sides
are equally exposed to the marinade.
• Always marinate the meat or poultry in the refrigerator, never at room
temperature.
• A heavy-duty plastic bag is convenient for marinating; combine
ingredients, remove excess air and close the bag tightly. A glass bowl
may also be used; select dishes in which the meat or poultry will fit snugly
but lie flat.
• Allow 1/4 to 1/2 cup of marinade for each pound of meat.
• Remaining marinade may be brushed onto the meat or poultry during the
cooking process.
Lamb Marinade
1/4 cup olive or vegetable oil
1/4 cup red wine vinegar
1 Tbsp. lemon juice
2-3 green onions, chopped
1 clove garlic, quartered
1/2 tsp dried oregano
1/4 tsp dried basil
Dash pepper
In a small bowl combine all ingredients. Mix well and pour over lamb in a
heavy duty plastic bag and refrigerate.
Mexicali Marinade
1/2 cup prepared salsa
1/4 cup olive or vegetable oil
2 Tbsp fresh chopped cilantro
Combine all ingredients, stirring until well blended. Use to tenderize and
flavor roasts. Makes about 3/4 cup.
MARINADES, RUBS, SEASONING MIXTURES & SAUCES
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