K4930H
ONE (1) YEAR LIMITED WARRANTY
EURO-PRO Operating LLC warrants this product to be free from defects in material and
workmanship for a period of one (1) year from the date of purchase when utilized for
normal household use.
If your appliance fails to operate properly while in use under normal household
conditions within the warranty period, return the complete appliance and accessories,
freight prepaid to EURO-PRO Operating LLC, 94 Main Mill Street, Door 16, Plattsburgh,
N.Y. 12901. If the appliance is found to be defective in material or workmanship, EURO-
PRO Operating LLC will repair or replace it free of charge. Proof of purchase date and
$16.95 to cover the cost of return shipping and handling must be included.*
Vertical Rotisserie Oven
OWNER'S MANUAL
Model K4930H
120V, 60Hz., 700 Watts
The liability of EURO-PRO Operating LLC is limited solely to the cost of the repair or
replacement of the unit at our option. This warranty does not cover normal wear of parts
and does not apply to any unit that has been tampered with or used for commercial
purposes. This limited warranty does not cover damage caused by misuse, abuse,
negligent handling or damage due to faulty packaging or mishandling in transit.
This warranty is extended to the original purchaser of the unit and excludes all other
legal and/or conventional warranties. The responsibility of EURO-PRO Operating LLC if
any, is limited to the specific obligations expressly assumed by it under the terms of the
limited warranty. In no event is EURO-PRO Operating LLC liable for incidental or
consequential damages of any nature whatsoever. Some states do not permit the
exclusion or limitation of incidental or consequential damages, so the above may not
apply to you.
This warranty gives you specific legal rights, and you may also have other rights which
vary from state to state.
*Important: Carefully pack item to avoid damage in shipping. Be sure to include
proof of purchase date and to attach tag to item before packing with your name,
complete address and phone number with a note giving purchase information,
model number and what you believe is the problem with item. We recommend you
insure the package (as damage in shipping is not covered by your warranty). Mark
the outside of your package “ATTENTION CUSTOMER SERVICE”. We are
constantly striving to improve our products, therefore the specifications contained
herein are subject to change without notice.
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OWNERSHIP REGISTRATION CARD
Please fill out and mail the product registration card within ten (10) days of purchase in
order to validate the foregoing Limited Warranty. The registration will enable us to
contact you in the unlikely event of a product safety notification. By returning this card
you acknowledge to have read and understood the instructions for use, and warnings set
forth in the accompanying instructions.
RETURN TO EURO-PRO OPERATING LLC, 94 Main Mill street, Door 16, Plattsburgh, N.Y. 12901
K4930H
______________________________________________________________________
Appliance model
______________________________________________________________________
Date purchased
Name of store
______________________________________________________________________
Owner’s name
______________________________________________________________________
EURO-PRO Operating LLC
94 Main Mill Street, Door 16
Plattsburgh, NY 12901
Address
City
State
Zip Code
Tel.: 1-800-798-7398
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Printed in China
11
MARINADES, RUBS, SEASONING MIXTURES & SAUCES
GETTING TO KNOW YOUR VERTICAL ROTISSERIE
OVEN
Rubs
A rub is a highly concentrated blend of herbs and spices which flavors the
exterior of the meat as it cooks.
Rubs are applied to the exterior surface of the meat or poultry just before
cooking; they need no standing time. For convenience, rubs may be applied
several hours in advance; the coated meat or poultry should be refrigerated
until cooking time. Flavors will become more pronounced the longer the rub
is on the meat before cooking.
1. Door Post
2. Removable Door
3. Heating Element
4. Drive Shaft
Lemon Rosemary Rub
5. Base
1/4 cup
1/4 cup
2 cloves
1 1/2 tsp
1 tsp
1/4 tsp
1/4 tsp
1/4 tsp
water
fresh lemon juice
garlic, crushed
grated lemon peel
dried rosemary leaves, crushed
salt
dried thyme leaves
coarse ground black pepper
6. 2-Hour Timer
7. Poultry Tower
8. Roasting Rack
9
Tray Support
10. Fillet/Veggie Rack
11. Non-stick Drip Tray
12. Flavor Tray
Combine all ingredients. Use to season roasts or poultry.
Southwestern Rub
1 1/2 tsp
1 tsp
1/4 tsp
1/4 tsp
chili powder
garlic powder
dried oregano leaves, crushed
ground cumin
Combine all ingredients. Use to season roasts.
Lemon-Cilantro Rub
1/2 cup
1 tsp
1/4 tsp
8-10
chopped fresh cilantro
garlic salt
ground cumin
lemon slices
Combine all ingredients except the lemon slices. Use to season poultry.
Carefully pull edges of skin away from the bird and rub herb mixture on the
flesh of the bird, then tuck the lemon slices under the skin on top of the
herbs. Tuck skin back around the bird and place on the poultry tower.
Technical Specifications
Voltage:
Power:
120V., 60Hz.
700 Watts
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MARINADES, RUBS, SEASONING MIXTURES & SAUCES
Read all the sections of this booklet and follow all the instructions carefully.
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.
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.
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.
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.
•
•
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.
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.
Lamb Marinade
1/4 cup
1/4 cup
1 Tbsp.
2-3
1 clove
1/2 tsp
1/4 tsp
Dash
olive or vegetable oil
red wine vinegar
lemon juice
green onions, chopped
garlic, quartered
dried oregano
dried basil
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.
pepper
In a small bowl combine all ingredients. Mix well and pour over lamb in a
heavy duty plastic bag and refrigerate.
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.
Mexicali Marinade
1/2 cup
1/4 cup
2 Tbsp
prepared salsa
olive or vegetable oil
fresh chopped cilantro
After each use, unplug the unit and allow to cool completely. Wash all parts as
instructed above.
Combine all ingredients, stirring until well blended. Use to tenderize and
flavor roasts. Makes about 3/4 cup.
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HINTS & TIPS
OPERATING INSTRUCTIONS
• Place the rotisserie on a clean, dry,
• To prevent foods from sticking to the
fillet/veggie rack, lightly oil the rack
before placing food in it.
• It is not necessary to preheat the
rotisserie before cooking.
• When cooking is completed, turn the
timer to the “Off” position to turn the
rotisserie off.
• Use hot pads or oven mitts when
removing food or handling the racks.
• NEVER cook without the door of the
rotisserie in place and closed.
• Because of the high fat content of
ducks, it is necessary to check the
drip tray occasionally. If necessary.
Remove fat with baster, siphon or
ladle.
Depending on the shape and length
of the duck, the neck may need to
be cut back to allow the bird to sit
properly on the poultry tower.
Read all the sections of this booklet and follow all the instructions carefully.
heat proof surface where it is not
directly below cabinets, near walls or
near flammable materials.
• Meat can be seasoned before
cooking without losing excess
moisture or juices.
• The most accurate method of
determining the degree of doneness
is with a meat thermometer inserted
into the center of the thickest portion
of the meat.
• The Suggested Cooking Times are
only a guide and are based on the
temperature of refrigerated food.
Assembly
Accessories
1. To attach the door to the unit, hold
door with viewing window facing
forwards you. Locate the keyhole slot
on top of the door with the door post
on the top of the unit and insert door
slot over post. Ensure that the base
of the door is in the track at the
bottom of the unit. (see illustration
below)
Poultry Tower: Tower is
designed to fit securely
inside the body cavity of
most poultry. Slide the
bird onto the tower with
the legs down. Extend
legs over the support
rings near the base of the
poultry tower.
2. Position the tray support in the base
of the rotisserie.
Roasting Rack: The
3. Secure the non-stick drip tray on the
tray support, lining up the drive shaft
with the impression on the underside
of the non-stick drip tray. If it is not
properly secured, the non-stick drip
tray will not rotate correctly.
roasting rack has four (4)
prongs which are made
to secure a roast for
rotisserie cooking. Center
the roast vertically over
the prongs and slide it
down until the meat rests
on the center support .
Keyhole Slot
& Post
Fillet/Veggie Rack:
Insert the fillet/veggie
rack in between the
prongs of the roasting
rack making sure that the
prongs go into the two (2)
mounting loops on the
sides of the fillet/veggie
rack.
Non-stick Drip Tray
Tray Support
Door Track
4. Place unit on a clean, dry, level
surface with at least six (6) inches of
clearance on all sides. (Do NOT
place under cabinets.)
5. Place desired food on the appropriate
accessory (poultry tower, roasting
rack or fillet/veggie rack) and position
on the drip tray.
Non-Stick Drip Tray::
Place the non-stick drip
tray onto the tray support
on the base of the unit.
Flavor Tray: You can
add liquid smoke, wine,
herbs or other
seasonings with which to
flavor the poultry or roast.
Important: Never operate unit without a
food load.
Caution: Use oven mitts or hot
pads when removing cooked food
or racks. Cooked items will be hot
and burns could occur.
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OPERATING INSTRUCTIONS
OPERATING INSTRUCTIONS
Using the Poultry Tower
Suggested Cooking Times
The thermometer should be inserted
Using the Roasting Rack
into the meat surface at a slight angle
or through the end of a roast so that
the tip of the thermometer is in the
thickest portion of the meat and not
resting in fat or against the bone. The
thermometer must clear the heating
element while rotating.
Note on Carving: Whether it is lamb,
beef, pork or chicken, always allow the
meat to sit after you remove it from the
rotisserie. It will continue to cook once
it is removed from the rotisserie, so
you will want to remove it when it is 5°
to 10° short of the desired temperature.
Always allow the roast or chicken to sit
for 5 to 10 minutes before carving so
that the juices will be redistributed in
the meat. Always use a sharp knife
when carving.
The Vertical Rotisserie has been
designed to cook poultry at the ideal
temperature, removing most of the
unwanted fat and grease. The poultry
will self-baste while it cooks, sealing in
the natural moisture and nutritional
goodness found in the poultry.
The times provided in this manual are
only a guide to the approximate
cooking times and are averages of
many tests. Cooking time also varies
because of differences on meat,
procedure, and in equipment. The size
and shape of the meat and the amount
of fat and bone are also a major factor.
The starting temperature of the roast
and the accuracy of the equipment
used are examples of procedure and
equipment variables. Remember also
that the meat temperature will usually
rise approximately 5°F after the roast
is removed from the Vertical Rotisserie
during the 10-15 minutes allowed for
standing time before carving.
The roasting rack is made for
cooking tender, juicy roasts that
are lean and delicious. The
roasting rack promotes even
cooking.
Start by trimming the excess fat,
then season. Place the seasoned
roast securely onto the prongs of
the roasting rack and place on the
drip tray that is in the unit. Cook to
the desired doneness. We
Use the following weight guides for
optimum cooking performance:
1. Always trim excess fat from poultry
before cooking.
2. Rub body cavity with salt, pepper or
other seasonings if desired.
3. Fold the wings across the back. We
recommend that you tie the wings
and the legs with butchers twine so
that they do not flap around in the
rotisserie.
4. Place the chicken over the poultry
tower and place the tower onto the
drip tray in the rotisserie. Do not
cover. Do not add water to the drip
tray.
5. Slide the door clockwise to close.
6. Turn the timer on to the desired
time. (Please see “Suggested
Cooking Times” chart for suggested
times per pound.)
7. BBQ sauce can be applied during
the last half hour of cooking.
Note: Cooking times may vary by the
type and size of the bird. We
recommend using a meat thermometer
to test for doneness.
recommend using a meat
thermometer to test for when the
roast is done. For variety, try one
of the marinades, rubs or spice
mixtures that are in the instruction
manual. (Please see “Suggested
Cooking Times” chart for
We recommend the use of a meat
thermometer to measure accurately
the desired doneness of the roast or
chicken
IMPORTANT: NEVER cook without
the door of the rotisserie in place and
closed.
suggested times per pound.)
Using the Fillet/Veggie Rack
The fillet/veggie rack is ideal for
cooking fish, chops, chicken
Note: Cooking results may vary, adjust these times to your individual
requirements.
breasts or sliced vegetables.
To cook fish in the fillet/veggie
rack, insert the rack onto the
roasting rack making sure that it is
secure. Then insert the fish fillets
inside the rack, place onto the drip
tray in the unit and set the timer.
SUGGESTED COOKING TIMES (by pound)
RARE
MEDIUM
WELL
WEIGHT
POUNDS
CUT
140°F / 60°C
160°F / 71°C
147°F / 76°C
Cornish Game
Hen
1 1/4
3-5
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20-25 min
30-35 min
Whole Roast
Chicken
Pork Roast
Beef Roast
Beef Rib
Lamb
2-3
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35-45 min
35-45 min
35-45 min
35-40 min
2 1/2 – 3 1/2
2 1/2 – 3 1/2
3 1/2 - 4
25-30 min
25-30 min
25-30 min
30-35 min
30-35 min
30-35 min
Note: All rotisserie times are based on meats at refrigerator
temperature. We do NOT recommend cooking frozen meats.
Also, the use of a meat thermometer is highly recommended.
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