Sunbeam 4780 User manual

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.
Your Sunbeam Carousel Rotisserie will:
! Seal in natural juices while unwanted fats
drip away.
chicken to be moist and flavorful inside,
crispy and golden brown outside.
brown and cook a wide variety of foods
to perfection.
a smokeless cooking environment with
see through door.
up easily with dishwasher safe
components.

Table of Contents
Introduction
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Using Your Rotisserie Safely . . . . . . . . . . . . . . . . . . . . .
1
3
Important Safeguards
. . . . . . . . . . . . . . . . . . . . . .
Know your Sunbeam Carousel Rotisserie.
Assembly Instructions
...
4
6
Step-by-Step Directions
....
Cleaning and Caring Your Rotisserie...
Cooking Times
. . . . . . . . ...................................
8
Warranty . . . .....................................
11

IMPORTANT SAFEGUARDS
When using electrical appliances, to reduce the risk of fire, electric shock,
and/or injury to persons basic safety precautions should always to be fol-
lowed, including the following:
Read all instructions carefully.
2. Do not touch hot surfaces, use the handles or knobs. Always use oven
mitts when handling hot Allow metal parts to cool before
cleaning. 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.
5. Close supervision is always necessary when this or any appliance is
used by or near children.
6. Do not allow anything to rest on the power cord. Do not plug in cord
where people may walk or trip on it.
7. Do not operate this or any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any manner.
Return appliance to an authorized service facility for examination, repair
or adjustment.
8. Avoid contact with moving parts.
9. Do not use attachments that are not recommended by the manufacturer;
they may cause fire, electric shock or injury.
IO. Do not use outdoors or for commercial purposes.
Do not let the cord hang over the edge of a table or counter or touch hot
surfaces. Do not the appliance on an unsteady or cloth-covered
surface.
12. Do not place the appliance near a hot gas or electric burner or in a
heated oven.
13. To unplug, grip plug and pull from wall outlet.
14. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids.
15. Do not use appliance for other than intended use.
16. Use removing drip pan or disposing of hot
grease.
Page 5

Use of extension cords:
a) A short power supply cord (or detachable power-supply cord) is to be
provided to reduce the risk resulting from becoming entangled in or
tripping over a longer cord.
b) Longer detachable power-supply cords or extensions cords are
available and may be used if care is exercised in their use.
c) If a longer detachable power-supply cord or extension cord is used,
1) The marked electrical rating of the cord set or extension cord
should be at least as great as the electrical rating of the appliance,
and
2) The cord should be arranged so that it will not drape over the
countertop or where it can be pulled on by children or
tripped over unintentionally.
d) If the appliance is of the grounded type, the extension cord
should be a grounding-type 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). To reduce the risk of electric shock, as a safety feature, this
plug will fit in a polarized outlet only one way. If the plug does not insert
fully in the outlet, reverse the plug. If it still fails to fit, contact a qualified
electrician to replace the obsolete outlet. DO NOT ATTEMPT TO DEFEAT
THIS SAFETY FEATURE.
SAVE THESE INSTRUCTIONS
NO USER MAINTENANCE
RETURN TO SERVICE STATION
HOUSEHOLD USE ONLY
Page 6

KNOW YOUR ROTlSSERlE
HeatingElement
Removable deflector Shield
“Door
Handle
I
Cooking Basket
Non Stick Drip Pan
6

ASSEMBLY INSTRUCTIONS
Remove the following parts from foam insert:
Spit with handle
.
Tine
Cooking basket
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.
3. Remove the drip pan from the plastic bag, then place drip pan on top of the pan drive.
4. The assembly of the spit, tine and cooking basket will vary depending on what type
of food will be prepared. Follow the step-by-step directions on page 7 of the
Carousel Rotisserie assemble the cooking basket.
STEP-BY-STEP DIRECTIONS
1.
2.
3.
4.
5.
6.
7.
8.
9.
11
12
Place unit on a clean, dry surface with at least six inches of clearance on all sides.
Peel off the static label from the door.
To open the door, slide it counterclockwise.
Cooking basket should be removed from the unit before loading with food.
Vegetables or cut-up pieces of meat must be placed inside the basket around the spit.
Chicken, roasts or other large cuts of meat should be skewered through the
spit as follows:
! Lift tine to the top of the spit.
! By holding the tine with one hand, skewer the spit through the meat.
! Screw the spit into the cooking basket until spit stops turning. DO NOT
SCREW THE SPIT TOO TIGHTLY.
! Once the spit is secured, lower the tine and press them into the meat
CAUTION: THE SPIT AND TINE HAVE SHARP ENDS.
Note: Chicken or other poultry should be placed with the neck end up, legs down.
Position drip pan inside the Rotisserie.
Lower basket onto center of the drip pan.
Plug cord into 120 volt outlet.
Set the timer for correct cooking time.
Cooking times vary by the size and type of food and recipes. The maximum
capacity for the rotisserie is 8 pounds. (See recipes section for cooking times).
The unit needs to cool for at least one half hour before using it again. Allow.
your Rotisserie to cool before cleaning and storing.
7

CLEANING THE ROTISSERIE
Before using your Oster Carousel Rotisserie for the first time:
Wash the cooking basket, spit, drip pan, reflector shield and door in hot, soapy water.
Rinse and dry.
NOTE: The following items are dishwasher safe: door (top rack only), drip pan, cooking
basket, and reflector shield. To remove the door from the rotisserie, turn the door
counter-clockwise until it has been rotated to the back of the unit. Then, lift it straight
up from the unit. When replacing the door onto the rotisserie be sure to locate the
door so that it will be on the back side of the unit when it is installed. 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.
The reflector shield can be removed by grasping the handle on either side and pulling in
either direction until it is pulled clear of the unit.
CAUTION: REFLECTOR SHIELD HAS A SHARP EDGE.
Always make sure rotisserie is unplugged and cool, before attempting to clean.
To clean, wipe with a damp, cloth. Do not use any abrasive materials.
Do not immerse in water! Wash individual parts as instructed above.
CARING ROTISSERIE
1. Keep your Rotisserie clean.
2.
Do not use metal utensils.
3.
Make sure that the unit is completely cool and dry before storing.
COOKING TIMES
The cooking times provided in this chart are only a guideline to the approximate
cooking times, based on test averages. Cooking times vary because of dif-
ferences in meat, shape, size, and amount of fat and bone.
When cooking with the Oster Rotisserie, use a meat thermometer. Insert the
point of the thermometer stem at least 2 inches into the thickest part of the
not near the bone or gristle. The meat thermometer must not touch the
heating element while the basket is rotating. See the chart below for the tem-
peratures required for the meat to be cooked.
Page 9

SUNBEAM CAROUSEL ROTISSERIE COOKlNG CHART
.
FOOD
Weight
Temperature
Approximate
Meat Thermometer Cooking Time*
POULTRY
Chicken, whole 2 to 3 Ibs.
185°F
30 min. 60 min.
Chicken, whole
3 l/2 to 5 Ibs. 185°F
60 min. - 110 min.
Cornish hens
1 or 2 hens 185°F
60 min.
Duck
3 to 5 Ibs. 185°F
110 min. - 2 hr. 10 min
Turkey breast 4 to 6 Ibs. 185°F
70 min. - 100 min.
Turkey breast 6 to 8 Ibs. 185°F
100 min. - 3 hrs.
PORK
Crown roast of pork 4 to 5 Ibs.
100 min. - 2 hrs. I0 min.
Loin roast
2 l/5 to 5 l/2 Ibs.
60 min. - 70 min.
Pork tenderloin 3/4 to 1 l/2 Ibs.
20 min.- 40 min.
Rolled pork roast 3 to 6 Ibs.
80 min. -2 hrs. 35 min.
Spareribs 2 l/2 to 4 l/2 Ibs.
60 min. - 120 min.
HAM
Ham, canned 2 to 7 Ibs.
45 min. - 60 min.
Ham Shank
3 to 6 Ibs.
50 min.
LAMB
Leg of lamb
4 to 6 Ibs.
80 min.
- 120 min.
Rolled lamb roast
3 to 6 Ibs. 60 min.
- 120 min.
VEAL
Leg of veal 3 to 6 Ibs. 170°F
70 min. - 120 min..
Rolled veal roast 3 to 6 Ibs. 170°F
75 min. - 120 min..
BEEF
Beef tenderloin roast 2 to 6 Ibs. 150°F160°F
55 min. - 2 hrs. 50 min..
Rolled rib roast 4 to 6 Ibs.
150°F -160°F
100 min. - 2 hrs. 50 min..
Rolled sirloin tip
or rump roast 4 to 8 Ibs.
100 min. - 3 hrs. 45 min.
Standing rib roast 4 to 8 Ibs. 100 min.
- 3 hrs. 45 min.
OTHER
Hot dogs
7 min. - 10 min.
Pre-cooked bratwurst
15 min. - 17 min.
New potatoes
60min.-80min.
Baked potatoes
60 min. 80 min.
Corn on the cob
60 min. 80 min.
Vegetables
20 min. 30 min.

NOTE
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 to cook, the timer will have to be reset as
it shuts off automatically after 2 hours.
Please refer to the Carousel Rotisserie Cookbook for detailed directions before
using the Carousel Rotisserie.
Carving Poultry
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.
10