Montgomery Ward Chef Tested 767046 User manual

Instruction Manual
MODEL: 767046
Wards.com 1•888•557•3848
Montgomery Ward Customer Service
3650 Milwaukee Street, Madison, WI 53714
8:00 am to Midnight, Monday through Friday
Recipes
inside!
Wards.com 1•888•557•3848
Vertical Rotisserie

Thank you for purchasing your Chef Tested Vertical Rotisserie by
Montgomery Ward. Put through the paces by the
experts, we guarantee that it will perform to the highest
standard, time after time, with all the convenience, easy cleanup
and durability you rely on from Wards.
3
Important Safeguards ................... 3
Electrical Safety ...............................4
Specifications.................................... 4
Assemble the Door Handle..........4
Parts & Features............................... 5
How to Use.....................................6–7
Cleaning & Care................................ 8
Recipes............................................ 8–11
Return Information ........................12
Warranty..............................................13
Thank you
for your
purchase!
Table of Contents
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Important Safeguards
READ CAREFULLY BEFORE USING AND SAVE THESE INSTRUCTIONS!
• FOR HOUSEHOLD USE ONLY. Do not use this appliance for other than its
intended use.
• REMOVE all packaging materials and labels before first use. Please dispose
of the packaging materials via the appropriate recycling system, in an
environmentally friendly manner.
• WASH all removable parts before first use. See Cleaning & Care.
• A SHORT CORD is provided to reduce the hazards resulting from
entanglement or tripping. Do not drape the cord over the counter or tabletop,
where it can be pulled on or tripped over. Never wrap the cord tightly around
the appliance, as this could cause the cord to fray or break.
• We DO NOT recommend using an extension cord with this appliance. However,
IF AN EXTENSION CORD IS USED, the marked electrical rating should be at
least as great as the electrical rating of this appliance.
• CLOSE SUPERVISION is necessary when using this appliance near CHILDREN.
• A fire may occur if this appliance is used near FLAMMABLE MATERIALS,
including curtains, towels, walls, etc. Do not place any paper, plastic, or other
non-food items in the appliance. DO NOT place the appliance or its cord on or
near a heated surface, or in a heated oven.
• This appliance should always be used on a STABLE, DRY, HEAT-RESISTANT
SURFACE. DO NOT use near water.
• Ensure the sides, back and top of the appliance are at least 4" from any walls,
cabinets or objects on the counter or table.
• DO NOT use an accessory or attachment not recommended by the
manufacturer, as this may cause injury, or damage the appliance.
• Keep hands, hair and clothing away from all MOVING PARTS.
• Always use OVEN MITTS when handling hot food or appliances. DO NOT
attempt to move an appliance when it is hot or has hot contents.
• DO NOT use outdoors.
• Turn OFF AND UNPLUG this appliance when not in use.
• NO SERVICEABLE PARTS INSIDE THIS APPLIANCE.
• DO NOT USE AN APPLIANCE WITH A DAMAGED CORD OR PLUG, OR AFTER
THE APPLIANCE MALFUNCTIONS OR HAS BEEN DAMAGED IN ANY MANNER.
• Appliances contain valuable materials that can be recycled. Please dispose of
your old appliances using appropriate collection systems in accordance with
federal and local regulations.

Parts & Features
Specifications
Electrical Safety
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This appliance is equipped with a polarized plug in which one prong is wider
than the other. This is a safety feature to reduce the risk of electrical shock. The
plug should be attached to the appliance before connecting to an electrical outlet.
The plug will fit into a polarized outlet only one way. If you are unable to insert the
plug into the outlet, try reversing the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to modify the plug in any way. Montgomery Ward can
not accept any liability for damage or injury resulting from failure to observe these
safety procedures.
POWER RATING 60Hz, 120V, 1500W
CORD LENGTH 32"
DIMENSIONS 11"W x 17½"H x 13"D
MODEL SLV-056
M
1. Removable Door Handle
2. Skewers (7)
3. Glass Door
4. Top
5. Top Skewer Mounting Plate
6. Heating Element
7. Rotisserie Rod
8. Rotisserie Forks
9. Fork Screws (2)
10. Bottom Skewer Mounting Plate
11. Drip Tray
12. Base
13. Power Indicator Light
14. Timer Dial
15. LOW/OFF/HIGH Button
16. Rotisserie Tool (not shown)
17. Rotisserie Basket (2, not shown)
1
12
11
10
7
6
5
4
3
2
1
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8
9
Assemble the Door Handle
Metal Slots
on Door
Pointed
End
Grooved
End

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How to Use How to Use
WARNINGS:
• Appliance surfaces are hot during and after use!
• Do not place anything on top of this appliance!
• Always wear oven mitts when handling, inserting or removing items
from the hot appliance!
• Never operate without the drip pan in place!
Before 1st use:
• We recommend practicing setting up the rotisserie and kabob
assemblies without food.
• Run the rotisserie on HIGH for 20 minutes to burn o any remaining
factory residue. A small amount of smoke or odor may be detected,
but this is normal.
COOKING WITH THE ROTISSERIE ASSEMBLY (max weight 8 lbs.)
1. Place one fork on the end of the rotisserie rod (see diagram on page 5) and
tighten the screw slightly.
2. Slide the pointed end of the rod through the center of the food to be cooked.
3. Place the other fork on the opposite end of the rod.
4. Center the food on the rod and secure with the forks by tightening the screws.
5. It may be necessary to tie the food with butchers twine to make it as compact
as possible (and to keep loose ends, like wings, from burning).
6. Prepare food per recipe instructions.
7. Attach the drip pan to the drive socket at the bottom of the appliance.
8. Using the rotisserie tool, lift the food at the top of the assembly and put the
pointed end of the rotisserie rod in the drive socket of the drip pan.
9. Hook the slotted end of the rod in the support located at the top interior of the
appliance.
10. Close the glass door and set the timer per your recipe (If more than 1 hour, set
to half the time, check and then set to the remaining time, as needed).
11. When done cooking, turn the timer and button to OFF and unplug.
12. Remove the rod from the top by lifting up and out with the rotisserie tool. Pull
the pointed end of the rod from the drip pan drive socket.
13. Place the cooked food on a cutting board or platter. Allow to rest 10–15
minutes (this allows the juices to redistribute, making your food more moist and
flavorful).
14. Using oven mitts, loosen the screws and remove the rod from the food.
COOKING WITH THE KABOB ASSEMBLY
1. Load the food onto the kabobs per your recipe.
2. Attach the top skewer mounting plate (with slots) to the slotted end of the
rotisserie rod and secure in place by tightening the screw.
3. Attach the bottom skewer mounting plate (with the holes) to the pointed end
of the rod approximately 9" below the top plate (the skewers are 10" long).
Secure the bottom plate in place by tightening the screw.
4. Attach the drip pan to the drive socket at the bottom of the appliance.
5. Put the pointed end of the rotisserie rod in the drive socket of the drip pan.
6. Hook the slotted end of the rod in the support located at the top interior of the
appliance.
7. Load the skewers by inserting the pointed ends in the holes of the bottom plate,
and hook the curved ends onto the slots of the top plate.
8. Turn on and rotate the kabob assembly, as needed, until all skewers are loaded.
9. Close the glass door and set the timer per your recipe (If more than 1 hour, set
to half the time, check and then set to the remaining time, as needed).
10. When done cooking, turn the timer and button to OFF and unplug.
11. Using tongs, remove the skewers from the assembly and place on a cutting
board or platter.
12. Rest for 5 minutes before serving. Skewers may still be hot!
COOKING WITH THE BASKET ASSEMBLY
1. Slide the baskets onto the rotisserie rod and secure them with the bottom skewer
mounting plate.
2. Load the food into the baskets per your recipe.
3. Attach the drip pan to the drive socket at the bottom of the appliance.
4. Put the pointed end of the rod in the drive socket of the drip pan and hook the
slotted end of the rod in the support located at the top.
6. Close the glass door and set the timer per your recipe (If more than 1 hour, set
to half the time, check and then set to the remaining time, as needed).
7. When done cooking, turn the timer and button to OFF and unplug.
8. Using an oven mitt, remove the rod from the top by lifting up and out. Pull the
pointed end of the rod from the drip pan drive socket.
9. Carefully remove food from baskets.

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Recipes
Recipes
Cleaning & Care
1. CLEAN THIS APPLIANCE AFTER EVERY USE!
2. Turn o 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.
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 2½ cups and the second makes
about 1¾ 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 1½ tsp. dried rosemary
2 Tbsp. brown sugar 1½ tsp. dry mustard
1 Tbsp. onion powder 1½ tsp. ground cumin
1 Tbsp. garlic powder 1½ tsp. dried thyme
1 Tbsp. smoked paprika 1½ tsp. cayenne pepper
1½ tsp. black pepper
Beef or Venison Tenderloin Rub Ingredients:
1 Tbsp. garlic powder 2 Tbsp. kosher salt
1 Tbsp. ground black pepper 1 Tbsp. ground coriander
1 Tbsp. smoked paprika 1 Tbsp. onion powder
Pesto Roasted Potatoes
2 lbs. fingerling potatoes Parmesan cheese
½ cup basil pesto salt & pepper
¼ 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
Roasted Pork
2 Tbsp. vegetable oil 2 tsp. paprika
3 cloves garlic, minced ½ tsp onion powder
2 tsp. chili powder ½ tsp. salt
⅛ tsp. cayenne pepper 3 lb. boneless butt roast
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 1½–2 hours or until internal temperature reaches 160°F.
5. When done cooking, let the roast rest for 15 minutes before carving.
Serves 6

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RecipesRecipes
Beef Shawarma with Yogurt Cucumber Sauce
2 lbs. beef loin or sirloin steak ½ tsp nutmeg
2½ cups plain yogurt, divided 1 tsp. pepper
6 cloves garlic, minced, divided 1½ tsp. salt
¼ cup apple cider vinegar ½ cup. lemon juice, divided
⅛ tsp. cardamom, ground 2 cups cucumber, diced
2 tsp. allspice, ground
1. Cut the beef into thin slices about 4" square. Set aside.
2. In a large bowl, mix together ½ cup of yogurt with 3 cloves of garlic, the
vinegar, cardamom, allspice, nutmeg, pepper and salt. Use this mixture to
thoroughly coat the beef. Cover and marinate overnight in the refrigerator.
3. Assemble the slices of beef on the rotisserie rod (with skewer mounting plate
at the bottom) in a criss-cross pattern. Layer on all the beef pieces to form a
mound.
4. Load the beef to the rotisserie over the drip pan. Close the door and cook on
HIGH for 30–40 minutes. Stop the rotisserie.
5. At this point, the beef on the outer edges of the mound will be cooked and
ready to slice o with a sharp knife. Use a wooden spoon or tongs in your other
hand to help support the meat while slicing and have a plate in front of the
rotisserie to catch the falling meat (some of it may also fall into the drip pan).
6. After slicing o the outer edges, close the rotisserie and cook on HIGH,
stopping every 20 minutes to trim o more cooked meat. Do this until all the
meat is cut from the rotisserie.
7. While the meat is cooking, mix up the sauce using all remaining ingredients.
Salt & pepper, to taste. Refrigerate until the meat is ready.
8. Serve the meat, topped with the sauce, in a bowl or with pita bread. Garnish
with sliced onions, tomatoes, pickles or fresh mint leaves.
Serves 4–6
Rotisserie Chicken
4–5 lb. whole chicken 1 tsp. garlic powder
¼ cup butter, melted 1 tsp. onion powder
1 Tbsp. salt ¼ tsp. pepper
1 Tbsp. paprika
1. Sprinkle a little salt inside the chicken (make sure to remove giblets 1st) and
center on the rotisserie rod. Attach securely with forks.
2. Tie the chicken with twine to hold the wings and legs in (so they don’t burn).
3. Use the rotisserie tool to lift the chicken into place (see page 6).
4. Close the door and cook on HIGH for 60 minutes.
5. Mix remaining ingredients together and use to baste the chicken every 30
minutes.
6. Reset the timer, as needed, until chicken reaches internal temperature of
180°F at the thigh (1½–2 hours total cooking time).
7. Use the rotisserie tool to carefully remove the chicken to a cutting board or
platter. Let rest 10–15 minutes before removing the rotisserie assembly and
carving.
Serves 4
Salmon, Asparagus and Tomato Kabobs
1 tsp. chili powder 1 lb. fresh salmon, cut into 1–1 ⁄" chunks
½ tsp. salt 12 oz. fresh asparagus, cut into 1½" pieces
¼ tsp. red pepper flakes 10 oz. grape tomatoes
¼ tsp. onion powder lemon juice
¼ tsp. garlic powder salt & pepper
¼ tsp. turmeric
1. Mix the 1st 6 ingredients in a bowl. Sprinkle the salmon pieces with this spice
mixture.
2. Alternate salmon, asparagus and tomatoes until skewers are full.
3. Place skewers in the kabob assembly with the drip pan in place.
4. Cook on HIGH for 20–25 minutes, or until the salmon flakes easily with a fork.
5. Remove food from skewers and sprinkle with lemon juice, salt & pepper.
Serves 2–3

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If any item, for any reason, does not meet your expectations, just
return it to us. We’ll gladly either:
• Refund your merchandise amount
• Credit your account
• Send a replacement
You can return any unused item in its original packaging within 60
days of its receipt for a full refund of the purchase price (excluding
shipping and handling charges).
Please send returns to:
Montgomery Ward, Inc.
Attn: Customer Returns
2000 Harrison Suite 100
Clinton, IA 52732-6676
When returning an item:
• Use the original packaging and pack it securely.
• Please adequately insure your item in case you need to
make a claim with the carrier you choose for returning your
item.
• Include your order number and reason for return.
• We recommend keeping the receipt for 4 weeks.
Montgomery Ward, Inc. warrants this Chef Tested product
to be free from defects in material and workmanship
for one year from provable date of purchase.
Within this warranty period, Montgomery Ward will repair
or
replace, at its option, defective parts of this Chef Tested
product at no charge, provided the product is returned,
freight prepaid with proof of purchase to
Montgomery Ward.
Allow 2–4 weeks for return shipping.
This warranty does not cover improper installation, misuse,
abuse or neglect on part of the owner. Warranty is also
invalid in any case that the product is taken apart or
serviced by an unauthorized service station.
This warranty gives you specific legal rights and they may
vary from state to state.
THE FOREGOING WARRANTIES ARE IN LIEU OF ALL
OTHER WARRANTIES AND CONDITIONS,
EXPRESS OR IMPLIED, INCLUDING
BUT NOT LIMITED TO THOSE OF MERCHANTIBILITY
OR FITNESS FOR A PARTICULAR PURPOSE.
1 Year Limited Warranty
Montgomery Ward Customer Service
8:00 am to Midnight CST, Monday through Friday
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Returns

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