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Farberware Manuals
Broiler
455N
User manual
Farberware 455N User Manual
Open hearth broiler-rotisserie
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Contents
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Table of Contents
Important Safeguards
Understanding the Parts
Before Using for the First Time
How to Assemble the Broiler
How to Assemble the Rotisserie
How to Use a Meat Thermometer
Care and Cleaning
Broiling Chart
Rotisserie Chart
Cooking Hints and Tips
Meat
Poultry
Beef
How to Place Poultry on the Spit for Rotisserie Cooking
Broiled Stuffed Mushrooms
Rumaki
Port Plum Chicken Wings
Savory Beef Roast
Teriyaki Steak
Beef Roast Western-Style
Steak Continental
Peppered Rib Eye Roast
Danish Meat Patties
Oriental Spareribs
Stuffed Pork Chops
Salt and Pepper Pork Roast
Shish Kebab
Roast Leg of Lamb
Barbequed Veal Roast
Citrus Duck
Duck Oriental
Roast Turkey with Herb Stuffing
Savory Stuffed Chicken Breasts
Hoisin Chicken
Barbequed Chicken
Cornish Hens with Wild Rice Stuffing
Grilled Trout
Dilled Salmon Steaks
Fish with Vermouth Sauce
Shrimp en Brochette
Fruit Kebabs
Fruit Dip
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Understanding the Parts
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How to Assemble the Broiler
3
Broiling Chart
4
Rotisserie Chart
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