Sunbeam 4780 Instruction Book
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Sunbeam 4780 Instruction Book

Carousel rotisserie
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Summary of Contents for Sunbeam 4780

  • Page 2: Product Features

    Congratulations! Enjoy rotisserie cooking at home in just a few, easy steps with your new Sunbeam Carousel Rotisserie. We’ve done everything we can to make rotisserie cook- ing a breeze. Our instruction book is designed to give you helpful information, tips and a host of great recipes.
  • Page 3 Introduction ........Using Your Rotisserie Safely .....
  • Page 4 Allow the Rotisserie to cool thoroughly before putting in or removing parts. 3. When unit is not in use and before cleaning, unplug the Rotisserie from wall outlet. 4. To protect against electric shock, do not place cord, plug or appliance in water or other liquids.
  • Page 5 3-wire cord. Electrical power: If electric circuit is overloaded with other appliances, your Rotisserie may not operate properly. The Rotisserie should be operated on a separate electrical circuit from other appliances. This appliance has a polarized alternating current plug (one blade is wider than the other).

  • Page 6: Product View

    K N O W Y O U R ROTlSSERlE Heating Element Handle Removable deflector Shield Cooking Basket “Door Non Stick Drip Pan...

  • Page 7: Assembly

    Aluminum drip pan Black pan drive 2. Place the pan drive on top of the drive shaft in the base of the rotisserie. Make sure the flat side of the drive shaft meets with the flat side of the pan drive.

  • Page 8: Cleaning

    Locate the pin on the door into the hole that is on the top of the rotisserie. Once the pin and hole are engaged, the door can be rotated clockwise to the front of the unit.

  • Page 9: Cooklng Chart

    SUNBEAM CAROUSEL ROTISSERIE COOKlNG CHART FOOD Weight POULTRY Chicken, whole 2 to 3 Ibs. Chicken, whole 3 l/2 to 5 Ibs. Cornish hens 1 or 2 hens Duck 3 to 5 Ibs. Turkey breast 4 to 6 Ibs. Turkey breast 6 to 8 Ibs.

  • Page 10: Carving Tips

    When preparing poultry and other meats int he Carousel Rotisserie, be sure to use a meat thermometer to verify that the food is properly cooked. If the food takes longer than it shuts off automatically after 2 hours. Please refer to the Carousel Rotisserie Cookbook for detailed directions before using the Carousel Rotisserie.
  • Page 11 L I M I T E D W A R R A N T Y What is Covered and For How long Congratqtations on your recent purchase’of a quality Sunbeam product. We are confident that our product will perform well and therefore warrant to you, as the original retail purchaser, for a period of 2 years from the date of original purchase, that your new product will be free of mechanical and elec- trical defects in material and workmanship.

  • Page 12: Recipes

    65 minutes). Brush with reserved broth every IO minutes; discard any remaining broth. Open rotisserie door. Grasp end of spit and basket with pat holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate left- overs.
  • Page 13 185°F (approximately 60 to 65 min- utes). Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate left- overs.
  • Page 14 Serve as sauce with chicken. Open rotisserie door. Grasp end of spit and basket with’ pot hofders and place on a heatproof work surface. Remove chicken to warm platter to serve. Refrigerate leftovers.
  • Page 15 Brush with reserved broth every 10 minutes; discard any remaining broth. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
  • Page 16 Brush hens with half of sauce during last 10 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove hens to a warm platter to serve. Heat the reserved half of sauce and serve with hens.
  • Page 17 Brush hens with cup of sauce during last 20 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove hens to a warm platter to serve. Heat the reserved sauce and serve with hens.
  • Page 18 Melt 2 tablespoons butter; brush chicken during last 5 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
  • Page 19 185°F (approximately 45 to 50 minutes). Brush with sauce every 10 minutes during cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a‘ heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
  • Page 20 165°F (approximately 40 to 45 minutes). Brush chicken with butter during last 5 minutes of cooking. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
  • Page 21 Meanwhile, saute mushrooms in butter until softened. Stir in reserved sauce and heat thoroughly. Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter. Serve with tomato- mushroom sauce.
  • Page 22 185°F (approximately 40 to 45 minutes). Brush with sauce every 15 minutes during cooking. Unplug rotisserie, Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve, Refrigerate leftovers.
  • Page 23 Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper. Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper. Brush roast with marmalade mixture; skewer on spit in rotisserie. Close door and cook Brush roast with marmalade mixture; skewer on spit in rotisserie. Close door and cook 15 minutes.
  • Page 24 Let stand 10 minutes. Slice and serve with from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with sweet potatoes and sauteed apple wedges, if desired. sweet potatoes and sauteed apple wedges, if desired.
  • Page 25 In a small bowl combine curry powder, honey, salt and apple juice, mix well. Rub onto all sides of lamb roast. Skewer Place in rotisserie. Close door and cook until internal temperature of roast reaches 145°F to 150°F (approximately 1 to 1 for 10 minutes.
  • Page 26 Untie roast, if tied. Rub herb mixture onto all sides of roast. Roll up-, and tie roast. Skewer vertically on spit, secure in basket and place in rotisserie. Close door and cook until internal temperature of roast reaches 145°F to 150°F (approximately 1 to 1 l/4 hours).
  • Page 27 Trim lamb round steak and bias-slice into long samic vinegar, water, olive oil, garlic, rosemary, cumin, salt, pepper, coriander and cayenne pepper. Cut peppers lengthwise into 3” lengths. In a medium bowl combine lamb strips, pepper strips, green onions and marinade; toss to coat. Cover and refrigerate 2 hours. Stir occasionally to coat evenly.
  • Page 28 BACON WRAPPED PORK AND APPLE PATTIES 4 servings 3/4 cup quick-cooking rolled oats teaspoon ground sage l/2 teaspoon salt l/4 teaspoon pepper l/4 teaspoon dried thyme, crushed l/3 cup applesauce 1 egg, slightly beaten l/4 cup finely chopped green onion 1 pound lean ground pork 4 slices bacon 1 large tart green apple, cut in thin wedges...
  • Page 29 For salsa, combine onion, green pepper, cilantro; mix well. Cover and chill several hours or overnight. Rub pepper and garlic salt into pork roast covering ail surfaces. Place vertically on spit and screw spit onto the basket. Close door and cook until internal temperature of roast reaches 150°F to 155°F (approximately 60 minutes).
  • Page 30 150°F to 155°F (approxi- mately 1 hour). Brush with maple mixture after 30 minutes in rotisserie and occasional- ly during remaining cooking time. Brush again at end of cooking period. Cut into 2 to 3 rib portions to serve.
  • Page 31 ,.eSESAME PORK PORK to 6 servings 6 servings cup soy sauce cup soy sauce 3 tablespoons balsamic vinegar 3 tablespoons balsamic vinegar 2 tablespoons Oriental sesame oil 2 tablespoons Oriental sesame oil 1 tablespoon brown sugar 1 tablespoon brown sugar 2 garlic cloves, minced 2 garlic cloves, minced 2 pork tenderloins, about 1...
  • Page 32 4, America’s Cut loin chops, 1 medium sweet red pepper, cut into Place whole red pepper on spit of rotisserie, stem-side up. Cover and cook for 20 to 25 minutes or until charred. Remove from spit and place in a paper bag. Close bag and allow to cool.
  • Page 33 PORK ROAST PORK ROAST servings servings 1 cup chopped fresh mushrooms 1 cup chopped fresh mushrooms cup finely chopped onions cup finely chopped onions 1 tablespoon butter or margarine 1 tablespoon butter or margarine 1 tablespoon lemon juice 1 tablespoon lemon juice teaspoon rosemary, crushed teaspoon rosemary, crushed 1 egg yolk, beaten...
  • Page 34 with sauce. Place ribs on spit by weaving into an "S” shape or cut into tions and place on spit, ‘leaving air space between pieces. Close door and cook until tender or until internaltemperature reaches 150°F to l55 F-(approximately 1-hour). Brush ribs with sauce twice during cooking.
  • Page 36 Vous goûterez chez vous les délices de la rôtisserie; le procédé est tout simple, tout court, avec votre nouvelle Rôtissoire Carrousel Sunbeam. Nous avons tout prévu pour vous simplifier le rôtissage à la broche. Votre Rôtissoire Carrousel sait: Emprisonner les sucs de la viande; seules la graisse indésirable s’en écoule.
  • Page 37 Mises en garde importantes Étudiez votre Rôtissoire Carrousel Sunbeam... Mode d’emploi ..........
  • Page 38 Avant l’usage Lire toutes les instructions. 2. Bien débarrasser la lèchefrite de tout corps étranger. 3. Décoller l’étiquette de la porte. 4. Brancher la Rôtissoire sur une prise de courant appropriée. Où l’utiliser 1. Ne l’utiliser que sur une surface stable résistant à la chaleur. 2.
  • Page 39 Ne pas laisser le cordon pendre au bord d’une table ou d’un plan de travail ni toucher à des surfaces chaudes. Ne pas placer l’appareil sur une surface branlante ou recouverte d’un tissu quelconque. Ne pas placer l’appareil près d’un brûleur chaud, à gaz ou électrique, ni dans un four chauffé.
  • Page 40 Poignée - - B r o c h e Écran réflecteur amovible Porte Panier de cuisson Lèchefrite deux heures...
  • Page 41 , I N S T R U C T I O N S . D ’ A S S E M B L A G E 1. Retirer du carton-mousse plastique Broche rotative avec poignée Fourchons Panier de cuisson Lèchefrite en aluminium Organe noir d’entraînement de la lèchefrite 2.
  • Page 42 N E T T O Y A G E D E L A R Ô T I S S O I R E Avant d’utiliser votre Rôtissoire Carrousel Sunbeam pour la première fois: Lavez le panier de cuisson, la broche, la lèchefrite, l’écran savonneuse.
  • Page 43 Rôtissoire Sunbeam, servez-vous d’un thermomètre Enfoncez la pointe du thermomètre d’au moins 2 pouces dans la partie la plus épaisse de la viande, à...
  • Page 44 75°C (165°F) 60 mn 50 mn 80 mn à 120 mn 75 mn à 120 mn (150 à 160°F) (150 à 160°F) (150 à 160°F) (150 à 160°F) 7 mn à 10 min SUNBEAM 2 h 10 mn Poitrine 120 mn...
  • Page 45 Au rôtisserie des volailles et autres viandes dans la leur degré de cuisson l’aide d’un Si l’aliment exige plus de 2 heures de cuisson, la minuterie devra s’arrête automatiquement après 2 heures. Avant d’utiliser la Rôtisserie Carrousel pour la première fois, veuillez consulter le Livre d’instructions de la Rôtissoire Carrousel pour bien connaître son mode T R U C S D E D É...
  • Page 46 GARANTE L I M I T É E Ce qui est couvert et pour combien de temps Nous vous d’avoir récemment fait l’achat d’un produit Sunbeam de qualité. Nous savons que notre produit fonctionnera bien et, jouir de sa garantie contre tous défauts de 2 ans, à...
  • Page 47 Notes/Notas...

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