Grilling With The Rotary Spit - Unold 68817 Notice D'utilisation

GRILLING WITH THE ROTARY SPIT

Crispy grilled chicken
Preparation time: about 70 minutes
Ingredients: 1 chicken (about 1 kg), 1
tsp salt, 1 tsp paprika, 2 TBSP oil Make
a marinade from the salt, paprika and oil
and brush the marinade on the chicken.
Insert the rotary spit through the chicken
and fasten the two clips. Tie any parts
which stick out, such as wings, etc.,
with kitchen string. Hang the rotary spit
in the appliance. Grill the chicken about
60 minutes at 230 °C with top heat.
Partridge
Preparation time: 45 minutes
Ingredients: 2 partridges (500 g each),
400 g sausage meat, 100 g lean smoked
bacon, 1/4 l meat broth, 1/8 l dark beer,
2 TBSP dark sauce thickener
Preparation: Fill the partridges with the
sausage meat and sew up. Tie the wings
and legs together with the bacon to the
body. Insert the rotary spit through the
chicken and fasten the two clips. Tie any
parts which stick out, such as wings,
etc., with kitchen string. Hang the rotary
spit in the appliance. Grill the chicken
about 45 minutes at 230 °C with top
heat. Mix the pan juices with the sauce
thickener in a pot on the oven and bring
to a boil. Stir in the beer and remove
from heat.
Rolled roast of turkey
Preparation time: about 70 minutes
Ingredients: 700 g rolled turkey roast,
1 tsp salt, 1 crushed garlic clove, 1 tsp
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vinegar, 1 TBSP oil, 1/4 tsp pepper,
150 g smoked bacon, sliced, 1/8 l dry
red wine, 1/4 l hot water, 100 g sour
cream
Preparation: Mix the salt, garlic, vinegar
and pepper with the oil and brush on
the roast. Wrap the smoked bacon slices
around the roast and tie with kitchen
string. Insert the rotary spit through the
chicken and fasten the two clips. Hang
the rotary spit in the appliance. Grill
about 60 minutes at 230 °C with top
heat. During this time, juices from the
roast will collect in the drip pan. When
the roast has finished cooking pull out
the drip pan and pour the pan juices into
a pot. Then reinsert the drip pan. Heat
the pan juices on the stove (do not boil),
then stir in the wine and sour cream.
Remove the string and bacon from the
roast, slice and serve with the gravy.
Roast duck
Preparation time: 3 hours
Ingredients for 8 servings: 1 duck (about
1.8 kg), salt, 1 tsp pepper, 1/8 l dark
beer, 1/8 l red wine, 1 tsp corn starch,
dissolved in a little water
Preparation: Wash the duck and trim any
excess fat. Stuff the duck as desired and
sew up. Tie the wings to the body with
kitchen string. Mix the salt and pepper
with the beer and brush on the duck. If
the duck is not stuffed, season inside as
well. Pierce the fatty skin several times
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