Carving Tips; Carving Poultry; Carving A Whole Ham, Pork Roast Or Roast Leg Of Lamb; Carving Rib Roast - Sunbeam 4780 Instruction Book

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.
C a r v i n g P o u l t r y
Arrange the chicken or other poultry on a carving board with the legs to the right.
Starting at the side facing the carver, cut the leg off body by grasping the leg with
your left hand pulling gently while cutting through the meat and the joint at the thigh.
Place the leg on the carving board and cut through the joint to sever the thigh bone
from the drumstick. Slice the meat from the leg and thigh, carving parallel to the bone.
Insert the meat fork into the breast meat to secure the body. Sever the wing from
the body by carving through the joint.
Start carving the breast just above the joint where the wing was removed. Cut thin
slices of white meat, carving upward and cutting parallel to the breast bone.

Carving a Whole Ham, Pork Roast or Roast leg of lamb

Place a whole ham, pork roast or leg of lamb on the carving board with the shank
end to the right of the carver. For a ham, turn the scored fat side up. For the leg of
lamb, place the roast so that the meaty section faces away from the carver.
Insert a meat fork into the heavy part of the meat and cut several lengthwise slices
from the less meaty side.
Turn the ham, pork roast or leg of lamb so that it rests upright on the cut surface. Cut a
wedge from the shank end by starting at the base of the bulge and slicing down to the leg
bone. Then, make another cut at an angle to this, close to the shank end. Lift out the wedge.
Starting at the shank end, cut thin uniform slices down to the leg bone.

Carving Rib Roast

Arrange the roast on a platter or a cutting board with the largest end of the roast
down, and the rib side to your left. The small end of the roast is nearest the carver.
Insert a carving fork between the two top
Slice across the roast from the fat edge of the rib bone. Free the slice from the bone
using the tip of the knife.
N O T E
to cook, the timer will have to be reset as
10
,