Cleaning & Care - Montgomery Ward Chef Tested 767046 Instruction Manual

Cleaning & Care
1. CLEAN THIS APPLIANCE AFTER EVERY USE!
2. Turn off and unplug the appliance.
3. Always allow the appliance to cool completely before cleaning.
4. Disassemble all parts.
5. DO NOT use abrasive brushes or pads, or harsh cleaning solutions.
6. Use a soft cloth, sponge or rubber spatula to remove any stuck-on food
or residue.
7. Clean the glass door and the base with a cloth or sponge dampened with
warm, soapy water and dry thoroughly. Wipe the rest of the interior with a
damp cloth and dry thoroughly.
8. The drip pan, plates, rod, forks (without screws attached), skewers and baskets
are dishwasher safe. Wash the screws by hand in warm, soapy water. Dry
thoroughly.
9. Wipe the exterior with a damp cloth.
10. Do not immerse any electrical appliance, its cord, or its plug into
water.
11. Ensure all parts are dried thoroughly before reassembling and using
this appliance.
Roasted Pork
2 Tbsp. vegetable oil
3 cloves garlic, minced
2 tsp. chili powder
1/8 tsp. cayenne pepper
2 tsp. cumin
1. Mix together the first 8 ingredients to form a paste.
2. Rub the paste all over the roast, cover and refrigerate overnight.
3. Load the roast on the rotisserie rod with forks and put in the rotisserie with the
drip pan in place.
4. Cook on HIGH 11/2–2 hours or until internal temperature reaches 160° F.
5. When done cooking, let the roast rest for 15 minutes before carving.
Serves 6
8
Recipes
2 tsp. paprika
1/2 tsp onion powder
1/2 tsp. salt
3 lb. boneless butt roast
Wards.com
Recipes
Spice Rubs
Spice rubs are an excellent way to add flavor and seal in juices when coooking
with a rotisserie. The first recipe makes about 21/2 cups and the second makes
about 13/4 cups of rub. Store unused rub in a sealed container for next time.
1. Center the meat on the rotisserie rod and lock in place.
2. Mix all ingredients together and pat generously on the meat.
3. Follow the Rotisserie Guide on page 7 for times and temperatures for
your cut of meat.
4. When done, carefully remove the meat from the spit, and let it rest at
least 5 minutes before serving.
Chicken or Pork Loin Rub Ingredients:
2 Tbsp. kosher salt
2 Tbsp. brown sugar
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. smoked paprika
11/2 tsp. black pepper
Beef or Venison Tenderloin Rub Ingredients:
1 Tbsp. garlic powder
1 Tbsp. ground black pepper
1 Tbsp. smoked paprika
Pesto Roasted Potatoes
2 lbs. fingerling potatoes
1/2 cup basil pesto
1/4 cup lemon juice
1. In a large bowl, mix the potatoes with the pesto and lemon juice.
2. Carefully load the potatoes into the baskets and attach to the rotisserie rod.
3. Place in the rotisserie, over the drip pan, and cook for 45–50 minutes on
HIGH.
4. When done, empty potatoes into a serving bowl and sprinkle with salt &
pepper and Parmesan cheese. Serve hot.
Serves 4–6
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11/2 tsp. dried rosemary
11/2 tsp. dry mustard
11/2 tsp. ground cumin
11/2 tsp. dried thyme
11/2 tsp. cayenne pepper
2 Tbsp. kosher salt
1 Tbsp. ground coriander
1 Tbsp. onion powder
Parmesan cheese
salt & pepper
888 557 3848
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