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HONEY MUSTARD SPIT ROASTED
CHICKEN
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon mayonnaise
1 teaspoon crushed rosemary
1 teaspoon crushed sage
1
/2 teaspoon onion
1
/2 teaspoon garlic powder
2 (3-4 pounds each) whole chickens
Place one FORK onto the SPIT and
tighten down the screw to fasten it in
place. Place the SPIT through the neck
hole. Pierce the skin with the FORK and
secure it in the surrounding meat.
Repeat with the second chicken. Place
the second FORK onto the SPIT and
press it into the legs of the second
chicken. Push them together and tighten
the screw on the second FORK. Center
the chicken on the SPIT by loosening the
screws and re-tightening where needed.
Re-adjust the chickens if necessary to be
sure they are balanced *. Insert the
pointed end of the SPIT into the right
hand side of the drive socket. The left
hand side should (the grooved side) rest
on the spit support. Place the
DRIP/BAKING PAN in the rails at the
bottom of the oven. Set TEMPERATURE
CONTROL to 450˚F and FUNCTION
CONTROL to ROTISSERIE. Cook for 1
hour. Remove the chicken with the
ROTISSERIE HANDLE and brush the skin
with the honey mustard glaze. Check
for doneness by inserting a meat ther-
mometer into the area between the leg
and breast of one of the chickens. It is
done when the thermometer reads
180˚F. Continue to cook 10 minutes.
*If you wish you can tie the legs togeth-
er with white string and then tie the
chicken to the SPIT.
This is not necessary if the chickens are
placed on the SPIT as directed.
BARBECUE BEEF ROAST
3
/4 cup catsup
2 tablespoons soy sauce
2 tablespoons honey
1-2 teaspoons liquid smoke flavoring
1 teaspoon onion powder
1
/4 teaspoon garlic powder
4-5 pound top sirloin roast
Combine all the ingredients except the
meat in a small saucepan and bring to
a boil. Reduce heat and simmer 10
minutes. Allow the sauce to cool. Place
one FORK onto the SPIT and tighten
down the screw to fasten it in place.
Insert the SPIT into the center of meat
and place the other FORK onto the SPIT.
Press it into the meat. Readjust the meat
until it is in the center of the
SPIT. Insert the pointed end of the SPIT
into the right-hand side of the drive
socket. The left-hand side (the grooved
side) rests on the spit support. Place the
DRIP/BAKING PAN in the rails at the
bottom of the oven. Set TEMPERATURE
CONTROL to 450˚F and FUNCTION
CONTROL to ROTISSERIE. Cook 1
hour. Brush with barbecue sauce.
Check for doneness by inserting a meat
thermometer into thickest part of the
meat. Do not touch the SPIT with the
thermometer. Continue to cook 10
minutes for each 10˚F needed
(120˚F – 130˚F for rare,
140˚F – 150˚F for medium, or
160˚F – 170˚F for well done).
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 33