Manual Ronco 6000 Series Rotisserie (page 29 of 32) (English)

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Rotisserie

RECIPES 29

Mustard-Brown Sugar Glazed Pork Chops

Three or Four 1 Inch thick Center Cut Pork chops

½ cup Brown Sugar

¼ cup Dijon Mustard

Pinch each of Dried Thyme and Dried Sage

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 turn the switch

to “Pause-to-Sear” for 2 to 3 minutes on each side. Serves 3 to 4.

Apricot-Orange Glazed Game Hens

Two 1 ½ to 2 Pound Rock Cornish Game Hens

3 tablespoons Fresh Orange Juice

3 tablespoons Soy Sauce

½ cup Apricot Preserves

Salt and Fresh Ground Pepper

Stir together the preserves, orange juice and soy sauce. Separate and reserve half of

the sauce and serve it with the hens. Wash and thoroughly dry the game hens inside

and out. Season the inside cavity with salt and pepper and brush the game hens with

the other half of the sauce. Cook 40 to 50 minutes or until the temperature reaches

180°F on a meat thermometer. Serve with warmed reserve sauce. Serves 2 to 4.

BBQ Beef Kabobs

2 pounds Beef Top Sirloin

1 cup BBQ Sauce

2 Bell Peppers; cut in 1 Inch pieces

2 cups whole Mushrooms

1 Purple Onion, cut in 1 Inch pieces

Cut the beef into 1¼ inch cubes and place in a medium bowl. Stir in BBQ sauce; cover

and let marinate for 1 to 4 hours in the refrigerator. Remove the beef from the sauce

and skewer on the Kabob Rods, alternating beef with desired vegetables. Cook for 20 to

25 minutes or until they reach desired doneness. Baste with BBQ sauce only during the

last 5-10 minutes. Serves 6.

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Ronco 6000 Series Rotisserie Manual

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