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Oster 4783 Cookbook
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Oster 4783 Cookbook

Oster 4783 Cookbook

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Summary of Contents for Oster 4783

  • Page 3 Congratulations! Enjoy rotisserie cooking at home in just a few, easy steps with your new Oster Carousel Rotisserie. We’ve done everything we can to make rotisserie cooking a breeze. Our instruction book is designed to give you help- ful information, tips and a host of great recipes.

  • Page 5: Table Of Contents

    Table Introduction ... 1 Using Your Rotisserie Safely... 4 Important Safeguards... 5 Know your Oster Carousel Rotisserie..7 Step-by-Step Directions... 8 Cleaning and Caring for Your Rotisserie..9 Cooking Times..9 Carving Tips... 11 Warranty... 12 Recipes: Chicken ...

  • Page 7: Important Safeguards

    Allow the Rotisserie to cool thoroughly before putting in or removing parts. 3. When unit is not in use and before cleaning, unplug the Rotisserie from wall outlet. 4. To protect against electric shock, do not place cord, plug or appliance in water or other liquids.
  • Page 8 3-wire cord. 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. This appliance has a polarized alternating current plug (one blade is wider than the other).
  • Page 9 KNOW YOUR ROTISSERIE Handle Door Removable Shield Cooking Basket Timer Drip Pan Page 7...

  • Page 10: Step-By-Step Directions

    11. Cooking times vary by the size and type of food and recipes. The maximum capacity for the rotisserie is 8 pounds. (See recipes section for cooking times). 12. The unit needs to cool for at least one half hour before using’it again. Allow your Rotisserie to cool before cleaning and storing.

  • Page 11: Cooking Times

    Locate the pin on the door into the hole that is on the top of the rotisserie. Once the pin and hole are engaged, the door can be rotated clockwise to the front of the unit.

  • Page 12: Chicken

    OVER CAROUSEL ROTISSERIE COOKING CHART FOOD Weight POULTRY Chicken, whole 2 to 3 Ibs. Chicken, whole 3 l/2 to 5 Ibs. Cornish hens 1 or 2 hens Duck 3 to 5 Ibs. Turkey breast 4 to 6 Ibs. Turkey breast 6 to 8 Ibs.
  • Page 13 CARVING TIPS Carving Poultry Arrange the chicken or other poultry on a carving board with the legs to the right. Starting at the side facing the carver, cut the leg off body by grasping the leg with your left hand pulling gently while cutting through the meat and the joint at the thigh. Place the leg on the carving board and cut through the joint to sever the thigh bone from the drumstick.
  • Page 14 01996 Sunbeam Corporation or ifs affiliated companies, all rights reserved. mark of Sunbeam Corporation or ifs affiliated companies. Distributed by: Sunbeam Household Products, Schaumburg, Illinois 60173 Model 4783 P.N. 67185-l LIMITED WARRANTY Long...
  • Page 16 65 minutes). Brush with reserved broth every IO minutes; discard any remaining broth. Open rotisserie door. Grasp end of spit and basket with pat holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate left- overs.
  • Page 17 185°F (approximately 60 to 65 min- utes). Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate left- overs.
  • Page 18 Serve as sauce with chicken. Open rotisserie door. Grasp end of spit and basket with’ pot hofders and place on a heatproof work surface. Remove chicken to warm platter to serve. Refrigerate leftovers.
  • Page 19 Brush with reserved broth every 10 minutes; discard any remaining broth. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
  • Page 20 Brush hens with half of sauce during last 10 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove hens to a warm platter to serve. Heat the reserved half of sauce and serve with hens.
  • Page 21 Brush hens with cup of sauce during last 20 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove hens to a warm platter to serve. Heat the reserved sauce and serve with hens.
  • Page 22 Melt 2 tablespoons butter; brush chicken during last 5 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
  • Page 23 185°F (approximately 45 to 50 minutes). Brush with sauce every 10 minutes during cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a‘ heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
  • Page 24 165°F (approximately 40 to 45 minutes). Brush chicken with butter during last 5 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
  • Page 25 Meanwhile, saute mushrooms in butter until softened. Stir in reserved sauce and heat thoroughly. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter. Serve with tomato- mushroom sauce.
  • Page 26 185°F (approximately 40 to 45 minutes). Brush with sauce every 15 minutes during cooking. Unplug rotisserie, Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve, Refrigerate leftovers.
  • Page 27 Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper. Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper. Brush roast with marmalade mixture; skewer on spit in rotisserie. Close door and cook Brush roast with marmalade mixture; skewer on spit in rotisserie. Close door and cook 15 minutes.
  • Page 28 Let stand 10 minutes. Slice and serve with from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with sweet potatoes and sauteed apple wedges, if desired. sweet potatoes and sauteed apple wedges, if desired.
  • Page 29 Skewer vertically on spit and screw the spit into the basket. Place in rotisserie. Close door and cook until internal temperature of roast reaches 145°F to 150°F (approximately 1 to 1 l/4 hours). Cover loosely with foil and let stand for 10 minutes.
  • Page 30 Untie roast, if tied. Rub herb mixture onto all sides of roast. Roll up-, and tie roast. Skewer vertically on spit, secure in basket and place in rotisserie. Close door and cook until internal temperature of roast reaches 145°F to 150°F (approximately 1 to 1 l/4 hours).
  • Page 31 Trim lamb round steak and bias-slice into long samic vinegar, water, olive oil, garlic, rosemary, cumin, salt, pepper, coriander and cayenne pepper. Cut peppers lengthwise into 3” lengths. In a medium bowl combine lamb strips, pepper strips, green onions and marinade; toss to coat. Cover and refrigerate 2 hours. Stir occasionally to coat evenly.
  • Page 32 BACON WRAPPED PORK AND APPLE PATTIES 4 servings 3/4 cup quick-cooking rolled oats teaspoon ground sage l/2 teaspoon salt l/4 teaspoon pepper l/4 teaspoon dried thyme, crushed l/3 cup applesauce 1 egg, slightly beaten l/4 cup finely chopped green onion 1 pound lean ground pork 4 slices bacon 1 large tart green apple, cut in thin wedges...
  • Page 33 For salsa, combine onion, green pepper, cilantro; mix well. Cover and chill several hours or overnight. Rub pepper and garlic salt into pork roast covering ail surfaces. Place vertically on spit and screw spit onto the basket. Close door and cook until internal temperature of roast reaches 150°F to 155°F (approximately 60 minutes).
  • Page 34 150°F to 155°F (approxi- mately 1 hour). Brush with maple mixture after 30 minutes in rotisserie and occasional- ly during remaining cooking time. Brush again at end of cooking period. Cut into 2 to 3 rib portions to serve.
  • Page 35 ,.eSESAME PORK PORK to 6 servings 6 servings cup soy sauce cup soy sauce 3 tablespoons balsamic vinegar 3 tablespoons balsamic vinegar 2 tablespoons Oriental sesame oil 2 tablespoons Oriental sesame oil 1 tablespoon brown sugar 1 tablespoon brown sugar 2 garlic cloves, minced 2 garlic cloves, minced 2 pork tenderloins, about 1...
  • Page 36 4, America’s Cut loin chops, 1 medium sweet red pepper, cut into Place whole red pepper on spit of rotisserie, stem-side up. Cover and cook for 20 to 25 minutes or until charred. Remove from spit and place in a paper bag. Close bag and allow to cool.
  • Page 37 PORK ROAST PORK ROAST servings servings 1 cup chopped fresh mushrooms 1 cup chopped fresh mushrooms cup finely chopped onions cup finely chopped onions 1 tablespoon butter or margarine 1 tablespoon butter or margarine 1 tablespoon lemon juice 1 tablespoon lemon juice teaspoon rosemary, crushed teaspoon rosemary, crushed 1 egg yolk, beaten...
  • Page 38 with sauce. Place ribs on spit by weaving into an "S” shape or cut into tions and place on spit, ‘leaving air space between pieces. Close door and cook until tender or until internaltemperature reaches 150°F to l55 F-(approximately 1-hour). Brush ribs with sauce twice during cooking.
  • Page 39 Notes/Notas...