NutriChief pkrt15 User Manual
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NutriChief pkrt15 User Manual

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  • Page 2 Welcome to the world of easy and healthy eating with your NutriChef Vertical Rotisserie. Gravity reduces the fat from the food placed inside our Rotisserie while the vertical heating elements crisp the exterior and lock in the tender juices inside. At last, the delicious look created by a vertical rotating spit is yours at home.

  • Page 3: Important Safeguards

    IMPORTANT SAFEGUARDS Safety Guidelines When using this electrical appliance, these basic safety precautions should always be followed:- Read all of the instructions and save them for reference. To protect against any electrical hazards, DO NOT place unit or cord in water or any other liquids.
  • Page 4 Accessories Accessories POULTRY RACK This Rack is designed to fit inside the bird and hold it upright. Simply slide the bird onto the rack and make sure the legs are pointed down and the neck up. * With some birds it may be necessary to cut off part of the neck or pin down extra large wings.
  • Page 5 Recipes Recipes In this recipe guide, we suggest what sauces are best for chicken or various types of meat but your own taste preferences will be the final judge of which meats to choose. Sauce or marinade? We define a sauce as a mixture of ingredients brushed or poured on the food a few minutes before cooking or for basting during cooking.
  • Page 6 White Wine Sauce chicken breasts (skinless and boneless) or 2 Lbs. roast of lamb (boneless) cup white wine 3-4 oz red tomato paste TBSP olive oil Sauce preparation: - Stir in wine with tomato paste and then olive oil. Use whisk to mix evenly in a stirring motion.
  • Page 7 No time to prepare a sauce? See the following pages for 3 super fast sauces Sauce Prep 1. Use a prepared Taco mix for 4 chicken breasts 2. Teriyaki sauce (excellent for whole chicken). 3. Prepared salad dressings are also good as marinades ie. Herb Dressing Taco 2 chicken breasts 1 prepared Taco mix - should be about 2 oz.
  • Page 8 Sauce preparation: - Combine tomato sauce and vinegar in a saucepan and bring to boil for 1-2 minutes. - Reduce heat to low and add sugar until dissolved. Add remaining ingredients and cook over low heat, stirring often for 5 minutes. Separate into 2 servings using 25% for basting and balance as a table serving.

  • Page 9: Cooking Tips

    Cooking Tips Cooking Tips • NEVER operate rotisserie without a food load. DO NOT preheat the Rotisserie before cooking. • Raw food usually contains some amount of bacteria. For safer food consumption we strongly recommend that all sauces be separated into 2 separate bowls. One for basting or soaking meats and one to be used as a table serving.

  • Page 10: Table Of Contents

    Table of Contents Contents Page Page Important Safeguards ....................... 2 Parts Identification ........................4 How to Assemble & Cook ......................3 Accessories ............................ 4-5 Cooking Temperature Chart ....................5 Recipes ............................6-13 Cooking Tips ..........................14 Care & Cleaning .......................... 14-15 Troubleshooting ..........................

  • Page 11: Parts Identification

    Parts Identification System Layout Door Knob Swing Door Heating Elements Drive Shaft Base 2 Hour Timer Poultry Rack Meat Tower Tray Support Drip Tray (with raised dimple) How to Assemble and Cook Assembly & Cooking First place the unit on a clean dry surface which is heat protected i.e. formica countertop. 1.

  • Page 12: Cooking Temperature Chart

    TRAY SUPPORT This device allows the food to rotate. We suggest cleaning with soapy water after each use. TIMER The Magic Chef Vertical Rotisserie comes complete with a 2 hour Timer. Simply dial in a clockwise manner. The desired time according to the recipe. There is no temperature selection as cooking is done solely by time allowed and the rotation of POWER TIMER...
  • Page 13 Regular Bar B Q Sauce Great for whole chicken, lamb, beef or pork cup catsup 2 1/2 TBSP honey TBSP water TBSP vinegar (white or red) 1 1/2 Tsp A1 Sauce Tsp chilis (powdered or crushed) Sauce preparation: Mix all ingredients in a saucepan. Bring to a boil 1-2 minutes and then turn off heat. Mixture should thicken somewhat.
  • Page 14 Delight Tonight Whole Chicken or chicken breasts, lamb you name it - this is one tasty sauce 1-4 cloves of garlic (crushed) 1/4 Tsp pepper 1/2 Tsp paprika TBSP olive oil Sauce preparation: Crush garlic and mix ingredients in a bowl. Whole chicken - use Poultry Rack.
  • Page 15 Oriental Spicy Peanut Sauce This one’s a little different - Do not add the sauce to meat or chicken during cooking. This is a table serving sauce only! Choose whole chicken, or 4 chicken breasts or 2 Lbs. lamb, or 2 Lbs. pork. garlic cloves (crushed) Tsp ginger powder Tsp crushed (or powdered) chili...
  • Page 16 Sweet and Sour We suggest 2 Lbs. pork roast TBSP olive oil TBSP cornstarch can pineapple chunks red or green pepper cup red vinegar TBSP soy sauce onion chopped Sauce preparation: Add all ingredients into a saucepan in following order: Pour in olive oil and add the onion and red or green pepper.

  • Page 17: Troubleshooting

    Wash the Swing Door in hot water with detergent. Rinse and then dry. The base unit may be wiped with a damp cloth both inside and exterior. REMEMBER, do not place the base in water or any liquid. DO NOT WIPE THE HEATING ELEMENTS - They are self cleaning! After using the Rotisserie, clean as per above.

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