Sunbeam Convection Pizza Bake & Grill BT7000 Instruction Booklet page 22

Rotisserie
Hoisin Rotisserie Duck
1 1.5-2kg duck
2 tablespoons vegetable oil
2 cloves garlic
2 small red chillies, chopped
1 2cm cube ginger, peeled, chopped
½ cup hoisin sauce
½ cup water
¼ cup tomato sauce
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
Salt and freshly ground black pepper, to taste
1.Place all ingredients, excluding duck, into
a food processor and pulse until a smooth
paste is formed. Marinade duck in half of
the marinade overnight. Reserve other half.
2.To assemble duck on rotisserie, place
one end of the spikes onto the rotisserie
rod about 6-7cm towards the squared off
end of the rod. Lock in place with the
thumbscrew.
3.Insert the rod through the duck. Place the
other spike on the other end of the rod.
Spear the spikes into the duck on either
side so that they hold the duck securely in
place. Secure spikes with thumbscrews.
4.Preheat oven to 210°C using the BAKE
setting. Place baking tray on the lower
shelf covered with tinfoil to catch drips.
5.Insert rotisserie rod into the compact oven
using the rotisserie handle. Switch to
RoTISSERIE setting. Baste duck every 15
minutes with marinade. Cook for 1 hour- 1
hour 10 minutes or until cooked. Allow
to rest for 10 minutes. Serve duck with
reserved marinade.
TIP: This duck is great with steamed Asian
greens and rice.
20
Succulent Rotisserie Lamb Roast
Serves: 3-4
2-2.5kg lamb shoulder
3 cloves garlic, crushed
2 tablespoons cumin seeds
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 tablespoon salt
2 teaspoons paprika
Salt and freshly ground black pepper, to taste
1.Pat lamb shoulder dry with paper towel.
Set aside.
2.Combine remaining ingredients in a small
bowl. Rub marinade over the lamb. Place
in a clean dish. Cover and refrigerate for 1
hour.
3.To assemble lamb on rotisserie, place
one end of the spikes onto the rotisserie
rod about 6-7cm towards the squared off
end of the rod. Lock in place with the
thumbscrew.
4.Insert the rod through the lamb. Place the
other spike onto the other side of the rod.
Spear the spikes into the lamb on either
side so that they hold the lamb securely in
place. Secure spikes with thumbscrews.
5.Preheat oven to 210°C using the BAKE
setting. Place baking tray on the lower
shelf covered with tinfoil to catch drips.
6.Insert rotisserie rod into the compact
oven using the rotisserie handle. Switch
to RoTISSERIE setting. Cook for 1 – 1 ½
hours or until cooked. Set aside to rest for
10 minutes before serving.
Serves: 6-8