Ronco Oven User Manual page 24

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Ginger Teriyaki Sauce: Combine the soy sauce, wine, sake or sherry, sugar and ginger in a small
saucepan. Bring to a boil and simmer over medium heat 3 minutes. Bland the water with the cornstarch;
stir into the sauce. Stir over medium heat 1 minute or until thickened. Strain the sauce. Makes about 1
cup. Set aside to cool or refrigerate up to 1 week. Next, wash and dry the chicken, inside and out.
Loosen the skin across the breast and then down around the leg and thigh using a chopstick or your
fingers. Reserve ½ cup of the cooled teriyaki sauce and inject some of the remaining sauce under the
skin of the chicken. Work it over the breast, legs and thighs. Rub more sauce all over the outside of the
chicken and then marinate for 30 minutes. Place chicken on the Spit Rods for 60 minutes or until the
internal temperature reaches 180 Fahrenheit degree on meat thermometer inserted into the center of the
thickest part. Remove chicken and cut into pieces to serve. Serve with the remaining teriyaki sauce. (You
could substitute a prepared Teriyaki Marinade for the Ginger Teriyaki Sauce in this recipe. If you are
fixing two small chickens at once skewer them side by side on the Spit Rods and increase the time to 1
½ hours). Cook in Position A only. Serves 2 to 3.
Mustard-Brown Sugar Glazed Pork Chops
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Three or Four 1 Inch Thick Center Cut Pork Chops
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Pat pork chops dry with a paper towel. Stir together mustard, thyme and sage. Coat pork chops well
with the herb mustard. Press brown sugar into the herb mustard. Place the pork chops in the Rotisserie
Basket for 30 to 35 minutes or until cooked through. If not brown enough, position the Basket facing
the Heating Element and turns the switch to "Pause-to-Sear" for 2 to 3 minutes on each side. Serves 3
to 4.
¼ Cup Sake or Dry Sherry
¼ Cup Sugar
2 Slices Fresh Ginger Root
2 Tablespoons Water
1 Tablespoon Cornstarch
½ Cup Brown Sugar
¼ Cup Dijon Mustard
Pinch Each of Dried Thyme and Dried Sage