Black & Decker INFRAWAVE FC351B - Manual (Page 37)

BONELESS PORK LOIN ON THE ROTISSERIE
1 tsp. kosher salt
½ tsp. herbs de Provence
½ tsp. garlic pepper
½ tsp. seasoned pepper
1 tbsp. olive oil
4½ lb. boneless pork loin
In small bowl, combine all ingredients except pork.
Place pork on rotisserie rod and secure both ends by inserting prongs into meat and
inserting them onto rod, balancing pork evenly on rod. Turn screws on prongs to
hold meat securely in place. Rub seasoning mixture evenly over entire roast.
Insert rotisserie rod into
Black & Decker® InfraWave® Oven and close oven door.
Follow these steps:
When cooking time is complete, oven will give an audible signal.
Remove from oven and let stand at least 10 minutes before serving.
If desired, serve with re-stuffed baked potatoes and steamed broccoli and
cauliflower.
Makes about 8 servings.
Note: Pork should register 165°F (74°C) when an instant read thermometer is
inserted into the center of the roast.
LCD Display
Select
weight of
meat to be
cooked
or
cerdo
(pork)
SEASONED ROTISSERIE CORNISH GAME HENS
¼ cup softened butter or margarine
½ tsp. poultry seasoning
½ tsp. rotisserie chicken seasoning
¼ tsp. garlic pepper
¼ tsp. seasoned pepper
¼ tsp. seasoned salt
2 Cornish game hens (about 20 oz., each)
In small bowl, combine all ingredients, except hens; blend well.
Truss hens for cooking on the rotisserie using butcher’s cord.
Place hens on rotisserie rod and secure both ends by inserting prongs into meat
and inserting them onto rod, balancing hens evenly on rod. Turn screws on prongs
to hold chicken securely in place. Rub outside of hens with butter mixture to coat
evenly.
Insert rotisserie rod into Black & Decker® InfraWave® Oven.
Follow these steps:
When cooking time is complete, oven will give an audible signal.
Remove from oven. Tent loosely with foil and let stand at least 10 minutes before
serving.
If desired, serve with rosemary potatoes and a mixture of sugar snap peas and pearl
onions.
Makes about 4 servings.
Note: Insert an instant read thermometer into the thicket part of the breast (do not
touch bone) to test for doneness: Breast 170°F (77°C); Thigh 180°F (82°C).
or
LCD Display
codornices
(cornish hen)
Select
weight of
hen to be
cooked
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