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Cleaning & Care
1. Turn off and unplug the appliance.
2. Always allow the appliance to cool completely before cleaning.
3. The grill tray, drip tray and rotisserie assembly are all dishwasher safe (or they
may be washed by hand in hot, soapy water).
4. DO NOT use abrasive brushes or pads, or harsh cleaning solutions.
5. Use a soft cloth, sponge or rubber spatula to remove any stuck-on food
or residue.
6. Wipe the interior and the exterior of the base and lid with a damp cloth. The lid
may also be removed and hand washed. If the glass panels over the infrared
elements need scrubbing, use vinegar and baking soda and a damp cloth. Make
sure all residue is thoroughly wiped off before using the grill again.
7. DO NOT immerse any cord, plug or electrical appliance into water.
8. Ensure all parts are dried thoroughly before reassembling and using this
appliance.
Flounder and Asparagus Packets
2 lg. (6–8 oz. ea.) frozen flounder fillets
1 bunch fresh parsley
2 tsp. butter
¼ tsp. paprika
¼ tsp. garlic powder
1. To avoid cross contamination, wash hands, cutting boards, utensils, etc. after
touching raw fish.
2. Lay out 2 squares of aluminum foil (large enough to loosely wrap 1 fillet
in each).
3. Divide the parsley evenly on the foil pieces. Place 1 fillet (still partially frozen is
fine) on top of the parsley and dot each with 1 tsp. butter.
4. Sprinkle each fillet with paprika, garlic powder and cayenne pepper.
5. Divide the asparagus spears equally and place on top of the fish.
6. Seal the foil into 2 loose packets and place them on the grill.
7. Close the lid and set the temperature control to 375o F for 10 minutes. Fish is
ready when it flakes easily with a fork. Serve with lemon and salt & pepper.
Serves 2
8
Recipes
cayenne pepper, to taste
1 lb. asparagus, trimmed
1 lemon, cut into wedges
salt & pepper, to taste
Wards.com
Recipes (cont.)
Spice Rubs
Spice rubs are an excellent way to add flavor and seal in juices when cooking on a
rotisserie. Store unused rub in a sealed container for next time.
1. Wash hands with soap and water. To avoid cross contamination, wash hands,
cutting boards, utensils, etc. after touching raw poultry or meat.
2. Mix all ingredients together and pat generously on the poultry or meat.
3. When done, let the meat rest 10 minutes before serving.
Chicken or Pork: makes about 2½ cups
2 Tbsp. kosher salt
2 Tbsp. brown sugar
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. smoked paprika
1½ tsp. black pepper
Beef or Venison: makes about 2 cups
1 Tbsp. garlic powder
1 Tbsp. ground black pepper
1 Tbsp. smoked paprika
Pesto and Olive Pizza
1–2 tsp. pesto
1 small premade flatbread or naan
1 tsp. onion, minced
small handful of baby greens, chopped
1. Spread the pesto onto the flatbread.
2. Add the remaining ingredients on top of the pesto.
3. Lower the lid and cook at 350˚ F until the cheese is melted and the flatbread
is crispy.
Serves 1–2
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1½ tsp. dried rosemary
1½ tsp. dry mustard
1½ tsp. ground cumin
1½ tsp. dried thyme
1½ tsp. cayenne pepper
2 Tbsp. kosher salt
1 Tbsp. ground coriander
1 Tbsp. onion powder
4–5 Kalamata olives, chopped
½ Roma tomato, sliced thin
½ cup mozzarella, shredded
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