Oster 4781 User Manual With Recipes
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Oster 4781 User Manual With Recipes

Oster rotisserie oven user manual with recipes
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MODEL 4781

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Summary of Contents for Oster 4781

  • Page 1 User Manual with Recipes MODEL 4781...

  • Page 2: Important Safeguards

    • READ ALL INSTRUCTIONS CAREFULLY. • Do not touch hot surfaces, use the handles or knobs. Always use oven mitts when handling hot materials. Allow metal parts to cool before cleaning. Allow the Rotisserie to cool thoroughly before putting in or removing parts.
  • Page 3 • Do not place the appliance near a hot gas or electric burner or in a heated oven. • To unplug, grip plug and pull from wall outlet. • Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

  • Page 4: Save These Instructions

    • Electrical power: If electric circuit is overloaded with other appliances, your Rotisserie may not operate properly. The Rotisserie should be operated on a separate electrical circuit from other appliances. FOR PRODUCTS PURCHASED IN U.S. AND CANADA ONLY: This appliance has a polarized alternating current plug (one blade is wider than the other).

  • Page 5: Table Of Contents

    Table of Contents Important Safeguards ......ii Table of Contents ......v Welcome .

  • Page 6: Welcome

    Welcome Congratulations on your purchase of an O ® STER We've done everything we can to make rotisserie cooking a breeze. Our instruction manual is designed to give you helpful information, tips and a host of great recipes. Your O STER •...

  • Page 7: Using Your Rotisserie Safely

    • Do not cover the vents on the top of the Carousel Rotisserie. After Use • Use oven mitts or a pot holder when removing the basket and the drip pan after cooking. • Make sure to disconnect the power by unplugging the unit.

  • Page 8: Features Of Your Rotisserie

    featurres Features of Your Rotisserie ® STER AROUSEL OTISSERIE EATING LEMENT EMOVABLE ANDLE EFLECTOR HIELD OOKING ASKET RIVE TICK IMER...

  • Page 9: Step-By-Step Directions

    directions Step-By-Step Directions • Place unit on a clean, dry surface with at least six inches of clearance on all sides. • Peel off the static label from the door. • To open the door, slide it counterclockwise. • Cooking basket should be removed from the unit before loading with food.

  • Page 10: Cleaning The Rotisserie

    cleaning Cleaning the Rotisserie Before using your O Carousel Rotisserie for ® STER the first time: Wash the cooking basket, spit, drip pan, reflector shield and door in hot, soapy water. Rinse and dry. : The following items are dishwasher safe: door (top rack only), drip pan, cooking basket, and reflector shield.

  • Page 11: Cooking Times

    cooking Cooking Times The cooking times provided in this chart are only a guideline to the approximate cooking times, based on test averages. Cooking times will vary because of differences in meat, shape, size and amount of fat and bone. When cooking with the O Rotisserie, use a meat ®...
  • Page 12 carving Carving a Whole Ham, Pork Roast or Roast Leg of Lamb Place a whole ham, pork roast or leg of lamb on the carving board with the shank end to the right of the carver. For a ham, turn the scored fat side up. For the leg of lamb, place the roast so that the meaty section faces away from the carver.

  • Page 13: Cooking Chart

    ® STER AROUSEL OULTRY Chicken, whole 2 to 3 lbs. Chicken, whole 3-1/2 to 5 lbs. Cornish hens 1 or 2 hens Duck 3 to 5 lbs. Turkey breast 4 to 6 lbs. Turkey breast 6 to 8 lbs. Crown roast of pork 4 to 5 lbs.

  • Page 14: Recipes

    Recipes 1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.) 3 heads garlic, peeled (about 35 garlic cloves) 1 cup chicken broth Rinse chicken in cold running water. Drain, pat inside and out dry with paper towel. Combine garlic and broth in small saucepan. Bring to a boil;...

  • Page 15: Herb-Rubbed Savory Chicken

    UBBED 1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.) 1/4 cup vegetable oil 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. dried sage 1/2 tsp. dried thyme leaves Rinse chicken in cold running water. Drain, pat inside and out dry with paper towel. Combine oil and seasonings.

  • Page 16: Citrus-Basted Chicken

    1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.) 1 orange, halved, cut into slices 1 lemon, halved, cut into slices 3/4 cup orange juice, divided 3 Tbsp. lemon juice, divided 1 Tbsp. lime juice 2 Tbsp. honey 1 tsp. cornstarch Rinse chicken in cold running water.

  • Page 17: Apricot-Glazed Cornish Hens

    PRICOT LAZED 2 Rock Cornish game hens (3-1/2 to 4 lbs. for two) 1/2 cup apricot preserves 2 Tbsp. vinegar 1 Tbsp. soy sauce If frozen, place hens in refrigerator 24 hours to defrost or use microwave. Rinse defrosted hens in cold running water. Drain, pat inside and out dry with paper towel.

  • Page 18: Tangy B-B-Q Glazed Cornish Hens

    ANGY 2 Rock Cornish game hens (3-1/2 to 4 lbs. for two) 1 cup red wine 1/2 cup catsup 2 Tbsp. Dijon mustard 2 Tbsp. sugar 2 tsp. cornstarch If frozen, place hens in refrigerator 24 hours to defrost or use microwave. Rinse defrosted hens in cold running water.

  • Page 19: Tarragon Dijon Thighs

    ARRAGON 6 chicken thighs (about 2 lbs.) 1/2 cup white wine 1 Tbsp. Dijon mustard 1 tsp. dried tarragon leaves 1/2 tsp. salt Rinse chicken in cold running water. Drain, pat dry paper towel. Combine wine, mustard, tarragon and salt for sauce. Spray inside of rotisserie basket with non-stick vegetable cooking spray;...

  • Page 20: Honey-Lemon Cornish Hens With Pecan Stuffing

    ONEY 2 Rock Cornish game hens (3-1/2 to 4 lbs. for two) 3 cups cornbread stuffing, prepared according to package directions, divided 1-1/2 cups chopped pecans 1/4 cups lemon juice 2 Tbsp. honey If frozen, place hens in refrigerator 24 hours to defrost or use microwave.

  • Page 21: Teriyaki Chicken Breasts

    ERIYAKI 4 chicken breasts (about 2 lbs.) 3/4 cup teriyaki sauce 1/4 cup pineapple juice Rinse chicken in cold running water. Drain, pat inside and out dry with paper towel. Combine teriyaki sauce and pineapple juice. Spray inside of rotisserie basket with nonstick vegetable coating spray, place on spit and fit unit on hub of drip tray.

  • Page 22: Gyros

    1 Tbsp. red wine vinegar 1 tsp. dried oregano, crushed 1/2 tsp. garlic powder 1/2 tsp. black pepper 1/2 tsp. salt 1/4 tsp. onion powder 1/4 tsp. ground cumin 1-1/2 to 2 pound boneless lamb leg roast, trimmed and tied or boneless lamb top round roast 1 carton (8 ounce) plain yogurt 1/2 medium cucumber, peeled, seeded and chopped (2/3 cup)

  • Page 23: Three-Seed Pork Loin Roast

    HREE 1-1/2 to 2 pound single pork loin 2 Tbsp. sesame seeds 1 Tbsp. poppy seeds 1 Tbsp. caraway seeds 1/4 tsp. coarsely ground pepper 1 Tbsp. teriyaki sauce On a sheet of waxed paper combine seeds and pepper. Brush pork roast with teriyaki sauce and roll in seed mixture to coat well on all sides.

  • Page 24: Maple-Mustard Pork Ribs

    APLE USTARD 2 to 3 Servings 1/4 cup maple syrup or 1/4 cup dark corn syrup and a few drops of maple flavoring 2 Tbsp. prepared mustard 1 Tbsp. Worcestershire sauce 1/8 to 1/4 tsp. Tabasco sauce 2 to 2-1/4 pound pork loin back ribs Combine maple syrup, mustard, Worcestershire sauce and Tabasco sauce.

  • Page 25: Pork Chops With Spicy Red Pepper Sauce

    recipes recipes HOPS WITH 1 medium-large sweet red pepper (8 ounces) 1/2 cup cilantro leaves 1 clove garlic, chopped 1 tsp. unsweetened cocoa powder 1/2 tsp. anise seed 1/2 tsp. chili powder 1/2 tsp. sugar 1/8 to 1/4 tsp. ground red pepper 1/2 cup plain low-fat yogurt 1/2 tsp.
  • Page 26 How to Obtain Warranty Service Take the product to an Authorized Sunbeam Service Center. You can find the nearest Authorized Sunbeam Service Center by calling 1-800-334-0759 or visit our Website at www.oster.com. DO NOT RETURN THIS PRODUCT TO THE PLACE OF...

  • Page 27: Warranty Information

    LACE OF URCHASE For product questions: Sunbeam Consumer Service P. O. Box 948389 Maitland, FL 32794-8389 1.800.334.0759 www.oster.com RODUCT TO THE BOVE DDRESS ©2001 Sunbeam Products, Inc. All rights reserved. OSTER ® is a registered trademark of Sunbeam Products, Inc.

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