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Polarized Plug
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug is intended to
fit into a polarized outlet only one way. If the plug does not fit fully
into the outlet, reverse the plug. If it still does not fit, contact a qual-
ified electrician. Do not attempt to modify the plug in any way.
Short Cord Instructions
A short power supply cord is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord. Longer
extension cords are available and may be used if care is exercised
in their use.
If a longer extension cord is used, (1) the marked electrical rating of
the extension cord should be at least as great as the electrical rat-
ing of the appliance, and (2) the longer cord should be arranged so
that it will not drape over the counter top or table top where it can
be pulled on by children or tripped over unintentionally.
Electric Power
If the electric circuit is overloaded with other appliances, your appli-
ance may not operate properly. It should be operated on a sepa-
rate electrical circuit from other appliances.
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* Italian Rotisserie Chicken Breasts
The marinade in this recipe adds a sophisticated taste to the mild
chicken flavor.
4 boneless, skinless chicken breast halves
1/2 cup fat-free Italian salad dressing
1/4 cup fat-free chicken broth
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon dried Italian seasoning
2 Tablespoons chopped green onion
1/4 teaspoon black pepper
Place the chicken breasts in a shallow glass pan. Combine the dress-
ing, broth, oil, juice, lemon peel, seasoning, onions and pepper in a
small bowl. Pour over the chicken breasts and seal the dish tightly with
plastic wrap. Marinate in the refrigerator for 4-12 hours, turning occa-
sionally. Place the chicken in the Adjustable Flat Basket and insert into
Rotisserie. Set the Timer for 30-35 minutes and cook until the chicken
is 170ºF on the meat thermometer. The chicken is done when the
juices run clear and there is no pink color visible. Discard any remain-
ing marinade.
Serves 4.
* Deli Rotisserie Chicken
This recipe is straight from the grocery deli, where that wonderful
aroma of rotisserie chicken always makes shoppers immediately hun-
gry.
1 3-4 pound whole roasting chicken
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon dried thyme
Remove the giblets from the chicken and discard. Wash the cavity well
and dry with paper towels. Tie the chicken wings and legs with cook-
ing string. Combine all the spices in a small bowl and mix well. Rub
thoroughly into the skin of the chicken, pressing gently. Cover the
chicken and refrigerate overnight. Prepare the chicken for the
Rotisserie and load onto Rotisserie Bar Assembly. Insert into
Rotisserie. Set the Timer for 1-1 1/2 hours. The chicken is fully cooked
when the juices run clear and the meat is white, with no pink remain-
ing. The temperature in the dark meat should be 180˚F on the meat
thermometer. If the chicken is not fully cooked, reset the Timer for an
additional 10 minutes and test again. Serves 4.
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:
With
skin
549
32 g
9 g
54
3 g
58 g
155 mg
768 mg
Without
skin
278
7 g
2 g
23
3 g
49 g
155 mg
768 mg
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:
207
6 g
1 g
29
8 g
27 g
73 mg
441 mg