Oster Oven 4781 User Manual

User Manual  
with Recipes  
MODEL 4781  
a n u a l  
 
IMPORTANT SAsFEaGUfAeRtDyS  
When using electrical appliances, to reduce the risk of fire,  
electric shock, and/or injury to persons, basic safety precautions  
should always be followed, including the following:  
READ ALL INSTRUCTIONS CAREFULLY.  
• Do not touch hot surfaces, use the handles or knobs.  
Always use oven mitts when handling hot materials.  
Allow metal parts to cool before cleaning. Allow the  
Rotisserie to cool thoroughly before putting in  
or removing parts.  
• When unit is not in use and before cleaning,  
unplug the Rotisserie from wall outlet.  
To protect against electric shock, do not place cord,  
plug or appliance in water or other liquids.  
• Close supervision is always necessary when this  
or any appliance is used by or near children  
or incapacitated persons.  
• Do not allow anything to rest on the power cord.  
• Do not plug in cord where people may walk or trip on it.  
• 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.  
• Avoid contact with moving parts.  
• Do not use attachments that are not recommended by the  
manufacturer; they may cause fire, electric shock or injury.  
• Do not use outdoors or for commercial purposes.  
• Do not let the cord hang over the edge of a table or  
countertop or touch hot surfaces. Do not place the  
appliance on an unsteady or cloth-covered surface.  
ii  
 
safety  
e n e t o m a e l é c t r i c a d e t i e r r a , e l c a b l e  
o n é l a c c i d e n t a l m e n t e .  
• Do not place the appliance near a hot gas or electric burner or  
in a heated oven.  
ó n d e m a n e r a q u e n o c u e l g u e  
To unplug, grip plug and pull from wall outlet.  
m u e s t r a e n  
r i c a d e l c a b l e d e e x t e n s i ó n  
• Extreme caution must be used when moving an appliance  
containing hot oil or other hot liquids.  
• Do not use appliance for other than intended use.  
t r i c o s m á s l a r g o s o c a b l e s  
• Use extreme caution when removing drip pan or disposing of  
hot grease.  
t e n s i ó n o c a b l e s e l é c t r i c o s q u e  
• Do not operate without food inside.  
t r o p e z a r  
n d e )  
o c o n u n c o r d ó n e l é c t r i c o c o r t o  
Use of Extension Cords:  
A. A short power supply cord (or detachable power-supply cord)  
C a b l e s d e E x t e n s i ó n  
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  
m e n t o a d e n t r o .  
are available and may be used if care is exercised in their use.  
C. If a longer detachable power-supply cord or extension cord  
n d o r e m u e v a e l p l a t o r e c o l e c t o r  
is used:  
a r a o t r a c o s a q u e p a r a l o q u e f u e  
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.  
o
c u i d a d o c u a n d o m u e v a u n a p a r a t o q u e  
2. The cord should be arranged so that it will not drape  
over the countertop or tabletop where it can be pulled on  
by children or tripped over unintentionally.  
d e l a  
i c a , d e n t r o d e u n h o r n o c a l i e n t e .  
o d o m é s t i c o s o b r e o c e r c a d e l a f l a m a d e  
D. If the appliance is of the grounded type, the extension cord  
should be a grounding-type 3-wire cord.  
d
iii  
 
safety  
• 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.  
FOR PRODUCTS PURCHASED IN U.S. AND CANADA ONLY:  
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  
THIS ROTISSERIE IS FOR HOUSEHOLD USE ONLY  
iv  
 
a . c i . ó . n 2 d 3 e l a G a r a n t í a  
Tcabole ofnConttenets nts  
d e C e r d o c o n S a l s a d e P i m e n t a P i c a n t e  
d e C e r d o c o n S a l s a d e M o s t a z a y J a r a b e d e M a p l e  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . ii  
C e r d o C u b i e r t o c o n T  
Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . v  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 8  
Welcome. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
s d e P o l l o E s t i l o T  
Using Your Rotisserie Safely . . . . . . . . . . . . . . . . . . . . 3  
a . r i . n . a . d . o . . . . . . . . . . . . . . 1 6  
Features of Your Rotisserie . . . . . . . . . . . . . . . . . . . . . 4  
D i j o n c o n S a l s a d e E s t r a g ó n  
c e s G l a s e a d a s S a l s a B a r b e c u e A g r i d u l c e  
Step-By-Step Directions . . . . . . . . . . . . . . . . . . . . . . . . 5  
c e s G l a s e a d a s c o n A l m í b a r d e A l b a r i c o q u e o C h a b a c a n o  
Cleaning the Rotisserie . . . . . . . . . . . . . . . . . . . . . . . . 6  
b . i 1 e 2 r t o c o n C í t r i c o s  
Cooking Times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
P o l l o c o n C o n d i m e n t o s d e H i e r b a s  
Carving Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
a L o s A m a n t e s d e l A j o  
Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
C . o . c c . i . ó . n . . . . . . . . . . . . . .  
Garlic Lovers’ Chicken. . . . . . . . . . . . . . . . . . . . . . . 10  
o s p a r a R e b a n a r y C o r t a r C a r n e s  
Herb-Rubbed Savory Chicken . . . . . . . . . . . . . . . . . 11  
d e . . C . o . c . c i . ó . n . . . . . .  
Citrus-Basted Chicken . . . . . . . . . . . . . . . . . . . . . . . 12  
n d o e l A s a d o r C a r r u s e l  
Apricot-Glazed Cornish Hens. . . . . . . . . . . . . . . . . . 13  
o . n . e . s . P . a . s o . . a . P a s o  
Tangy B-B-Q Glazed Cornish Hens. . . . . . . . . . . . . . 14  
Tarragon Dijon Thighs. . . . . . . . . . . . . . . . . . . . . . . 15  
e r í s t i c a s d e S u A s a d o r C a r r u s e l  
Honey-Lemon Cornish Hens with Pecan Stuffing . . . 16  
d o S u A s a d o r C a r r u s e l c o n S e g u r i d a d  
Teriyaki Chicken Breasts . . . . . . . . . . . . . . . . . . . . . 17  
n i . d . o . . . . . . . . . . . . . . . . . . . . . . . . .  
Gyros . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Three-Seed Pork Loin Roast. . . . . . . . . . . . . . . . . . . 19  
c i . o . n . e s . . I m . . p o r t a n t e s  
Maple-Mustard Pork Ribs . . . . . . . . . . . . . . . . . . . . 20  
Pork Chops with Spicy Red Pepper Sauce . . . . . . . . . 21  
e
n d i c e  
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . 23  
v
 
welcome  
Welcome  
Congratulations on your purchase of  
an OSTER® Carousel Rotisserie!  
We've done everything we can to make  
rotisserie cooking a breeze. Our instruction  
manual is designed to give you helpful  
information, tips and a host of great recipes.  
Your OSTER® Carousel Rotisserie will:  
• Seal in natural juices while unwanted fats  
drip away.  
• Cook chicken to be moist and flavorful  
inside, crispy and golden brown outside.  
• Evenly brown and cook a wide variety  
of foods to perfection.  
• Provide a smokeless cooking environment  
with see-through door.  
• Clean up easily with dishwasher safe  
components.  
2
 
S A L A U N I D A D .  
learning  
U A . E S UT O sinC gA U YS A oR uÁ r D RE oS tC iA ssR eG rA ieS E SL aÉ fC elT yR I C A S Y / O  
i n s t r u c c i o n e s a n t e s d e l i m p i a r  
a l m a c e n a r  
Before Use  
s e d e d e s c o n e c t a r l a u n i d a d . P e r m i t a q u e e l A s a d o r s e  
• Read all instructions carefully.  
a c l o a c c i n a a n r a s t a y  
• Make sure to remove all foreign matter from the drip pan.  
n t e s d e c o c i n a o u n u t e n s i l i o p a r a m o v e r l a s o l l a s c u a n d o  
• Peel off static label from the door.  
s p u é s d e U s a r  
• Plug the Rotisserie into a properly wired outlet.  
l .  
r a l a s v e n t i l a s l o c a l i z a d a s e n l a p a r t e d e a r r i b a d e l  
Where to Use  
• Use only on a stable, heat resistant surface.  
a l a p u e r t a o r e m u e v a l a c a n a s t a d e c o c c i ó n d u r a n t e  
• Do not use the Rotisserie where it will be exposed to direct  
s a d o r s i n e l e s c u d o r e f l e c t o r e n s u l u g a r  
sunlight or other heat sources, such as a stove or oven.  
e e n l a e r u n l a i s d a d .  
• Keep the Rotisserie out of the reach of children  
o r s e p o n e m u y c a l i e n t e d u r a n t e s u o p e r a c i ó n . T  
e n t r a s os re inU caps aa citated persons – it’s hot!  
• Place the unit at least six inches away from walls.  
s e b a j o a l g ú n m u e b l e d e c o c i n a o e n u n a á r e a c e r r a d a .  
• Do not use under a cabinet or in an enclosed area.  
e l a u n i d a d a l m e n o s 1 5 c m a l e j a d a d e l a s p a r e d e s .  
While in Use  
t a d a s ¡ E s t á C a l i e n t e !  
g a e l A s a d o r f u e r a d e l a l c a n c e d e n i ñ o s o p e r s o n a s  
• The Rotisserie is very hot during operation. Be careful  
to keep your hands and face away from the unit.  
o r  
e l A s a d o r d o n d e e s t é e x p u e s t o a l o s r a y o s s o l a r e s  
• Do not operate the Rotisserie without reflector shield in place.  
a m e n t e e n u n a s u p e r f i c i e e s t a b l e y r e s i s t e n t e a l c a l o r  
• Do not open the door or remove the cooking basket during  
operation.  
n d e U s a r  
• Do not cover the vents on the top of the Carousel Rotisserie.  
e l A s a d o r e n u n a t o m a d e c o r r i e n t e a d e c u a d a .  
After Use  
u e l a e t i q u e t a e s t á t i c a d e l a p u e r t a .  
• Use oven mitts or a pot holder when removing the basket  
s e d e r e m o v e r c u a l q u i e r m a t e r i a l a j e n o d e l  
and the drip pan after cooking.  
a s l a s i n s t r u c c i o n e s c u i d a d o s a m e n t e .  
• Make sure to disconnect the power by unplugging the unit.  
t e s d e U s a r  
Allow the Rotisserie to cool down before storing.  
l i z a n d o ReS au d iA nss tra ud cto ior nsC ba efr or reu cs le eal nc ino gn . DS oe ng ou t r imi d ma ed rse the unit in  
u t i l i z a n d o  
water. This will cause electric shock and/or damage to the unit.  
3
 
featurres  
Features of Your Rotisserie  
OSTER®  
CAROUSEL  
ROTISSERIE  
HEATING  
ELEMENT  
REMOVABLE  
REFLECTOR SHIELD  
HANDLE  
SPIT  
TINE  
DOOR  
COOKING BASKET  
PAN DRIVE  
NON-STICK DRIP PAN  
2-HOUR TIMER  
4
 
n a r  
r s e a u s a r  
directions  
c e s i t a Se n tf er i pa r -s Be yp o -Sr tl o epm e Dn o is ru en ca tim oe nd si a h o r a  
• Place unit on a clean, dry surface with at least  
six inches of clearance on all sides.  
r e c e t a . L a  
c o c c i ó n v a r í a s e g ú n e l t a m a ñ o y e l t i p o d e  
• Peel off the static label from the door.  
e t r o c o n e l t i e m p o n e c e s a r i o d e c o c c i ó n .  
To open the door, slide it counterclockwise.  
r d ó n e l é c t r i c o e n l a t o m a d e c o r r i e n t e a d e c u a d a .  
• Cooking basket should be removed from the unit  
before loading with f od.  
a h a c i a e l c e n t r o d e l p l a t o r e c o l e c t o r  
• Vegetables or cut-up pieces of meat must be  
a t o r e c o l e c t o r a d e n t r o d e l A s a d o r  
placed inside the basket around the spit.  
s p a t a s h a c i a a b a j o .  
• Chicken, roasts or other large cuts of meat  
d e b e n d e c o l o c a r  
should be skewered through the spit as follows:  
L O S O S .  
V
– Lift tines to the top of the spit.  
– By holding the tines with one hand,  
p r e s i ó n e l a s c o n t r a l a c a r n e .  
skewer the spit through the meat.  
a r i l l a h a s i d o a s e g u r a d a , b a j e l a s p u n t a s  
– Screw the spit into the cooking basket until  
spit stops turning. DO NOT SCREW  
N O  
THE SPIT TOO TIGHTLY.  
l a e n l a c a n a s t a d e c o c c i ó n h a s t a q u e  
– Once the spit is secured, lower the tines  
and press them into the meat.  
n t a s p a r a e n s a r t a r c o n u n a m a n o ,  
CAUTION: THE SPIT AND TINES  
a s p a r a e n s a r t a r h a s t a a r r i b a d e  
HAVE SHARP ENDS.  
o r l a v a r i l l a d e l a m a n e r a s i g u i e n t e :  
NOTE: Chicken or other poultry should be  
o s u o t r o s c o r t e s d e c a r n e g r a n d e s d e b e r á n s e r  
placed with the neck-end up, legs down.  
c a n a s t a a l r e d e d o r d e l a v a r i l l a .  
• Position drip pan inside the Rotisserie.  
o p e d a z o s c o r t a d o s d e c a r n e d e b e n s e r c o l o c a d o s  
• Lower basket onto center of the drip pan.  
c o c c i ó n d e b e r á s e r r e m o v i d a d e l a u n i d a d  
• Plug cord into appropriate outlet.  
• Set the timer for correct cooking time.  
p u e r t a , d e s l i c e e n e l s e n t i d o c o n t r a r i o  
• Cooking times vary by the size and type of food  
t i q u e t a e s t á t i c a d e l a p u e r t a .  
and recipes. The maximum capacity for the  
rotisserie is 8 pounds. (See recipes section  
1 6 c m d e c u a l q u i e r c o s a a s u a l r e d e d o r  
for cooking times).  
n i d a d e n u n a s u p e r f i c i e s e c a y l i m p i a a l m e n o s  
• The unit needs to cool for at least one half hour  
before using it again. Allow your Rotisserie  
c i o n e s P a s o a P a s o  
i r e c c i o n e s  
to cool before cleaning and storing.  
5
 
cleaning  
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 unit, 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 manually with a damp, soft cloth.  
Do not use any abrasive materials. Do not immerse  
in water! Wash individual parts as instructed above.  
Caring for Your 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.  
6
 
o d e l a p e c h u g a .  
cooking  
a n c a , m o v i e n d o e l c u c h i l l o h a c i a a r r i b a y  
n a d d e a s e l d a e l a g a f d u a e s  
c e r e b a n a n d o l a p e c h u g a j u s t o e n c i m a d e l a a r t i c u l a c i ó n  
Cooking Times  
n .  
The cooking times provided in this chart are only a  
i j a m e n t e . S e p a r e e l a l a d e l c u e r p o c o r t a n d o  
guideline to the approximate cooking times, based  
e e l t e n e d o r d e c a r n e e n l a p e c h u g a p a r a s o s t e n e r  
on test averages. Cooking times will vary because of  
differences in meat, shape, size and amount of fat  
n e l a c a r n e d e l a p i e r n a y m u s l o , c o r t e p a r a l e l a m e n t e  
and bone.  
c u l a c i ó n p a r a s e p a r a r e l  
®
When cooking with the OSTER Rotisserie, use a meat  
u e l a p i e r n a e n l a t a b l a p a r a c o r t a r y c o r t e a t r a v é s d e  
thermometer. Insert the point of the thermometer stem  
at least 2 inches into the thickest part of the meat, not  
r a s c o r t a c o m p l e t a m e n t e l a c a r n e y l a a r t i c u l a c i ó n  
near the bone or gristle. The meat thermometer must  
a n d o l a p i e r n a c o n s u m a n o i z q u i e r d a , j a l e g e n t i l m e n t e  
not touch the heating element while the basket is  
e n f r e n t e d e l c u c h i l l o , c o r t e u n a p i e r n a d e l  
rotating. See the chart on the following page for the  
d s o p q i e u r n e a s h a c i a l a  
temperatures required for the meat to be cooked.  
l e e l p o l l o o c u a l q u i e r o t r a a v e e n u n a t a b l a d e c o r t a r  
a n a n d o A  
CARVING TIPS  
Carving Poultry  
S
Arrange the chicken or other poultry on a carving  
board with the legs to the right. Starting at the side  
r i d a s p a r a l a c o c c i ó n d e l a c a r n e .  
facing the carver, cut the leg off body by grasping the  
s i g u i e n t e p á g i n a , d o n d e s e i n d i c a n l a s t e m p e r a t u r a s  
leg with your left hand pulling gently while cutting  
n c i a s c u a n d o l a c a n a s t a e s t á g i r a n d o . O b s e r v e  
through the meat and the joint at the thigh.  
e b e d e t o c a r l o s e l e m e n t o s c a l e f a c t o r e s o  
c a d e l h u e s o o d e l c a r t í l a g o . E l t e r m ó m e t r o  
Place the leg on the carving board and cut through  
m d e n t r o d e l a p a r t e m á s g r u e s a d e l a c a r n e , n o d e b e  
the joint to sever the thigh bone from the drumstick.  
o s I n s e r t e e l p i c o d e l a  
Slice the meat from the leg and thigh, carving parallel  
d o c o c i n e c o n e l A s a d o r O  
to the bone.  
d e c a r n e , f o r m a , t a m a ñ o y c a n t i d a d d e g r a s a y h u e s o s .  
Insert the meat fork into the breast meat to secure  
e c o c c i ó n p u e d e n v a r i a r d e b i d o a l o s d i f e r e n t e s  
the body. Sever the wing from the body by carving  
o s e n l o s t i e m p o s p r o m e d i o o b t e n i d o s e n l a s p r u e b a s .  
through the joint.  
n a g u í a d e l o s t i e m p o s d e  
e m p o s d e c o c c i ó n q u e s e i n d i c a n e n e s t e c u a d r o s o n  
Start carving the breast just above the joint where  
the wing was removed. Cut thin slices of white meat,  
o s d e C o c c i ó n  
carving upward and cutting parallel to the breast bone.  
o c c i ó n  
7
 
carving  
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 a 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 ribs.  
Slice across the roast from the fat edge of the rib bone.  
Free the slice from the bone using the tip of the knife.  
8
 
®
g o p o n g a e n m a r c h a .  
OSTER CAROUSEL ROTISSERIE COOKING CHART  
n ó m e t r o n e c e s i t a s e r p r o g r a m a d o p o r u n t i e m p o m e n o r a 1 0 m i n u t o s , Tg i r e l a p e r i l l a m á s a l l á d e l a m a r c a  
APPROXIMATE  
EMPERATURE  
MEAT THERMOMETER  
FOOD  
p o s d e c o c c i ó n e s t i p u l a d o s e n e s t a t a b l a e s t á n Wb a s a d o s e n a l i m e n t o s q u e h a n s i d o d e s c o n g e l a d o s .  
EIGHT  
COOKING TIME  
POULTRY  
a s d e M a í z  
Chicken, whole  
2 to 3 lbs.  
3-1/2 to 5 lbs.  
1 or 2 hens  
3 to 5 lbs.  
4 to 6 lbs.  
6 to 8 lbs.  
185°F  
185°F  
185°F  
185°F  
185°F  
185°F  
30 min. – 60 min.  
60 min. – 110 min.  
60 min.  
110 min. – 2 hr. 10 min  
70 min. – 100 min.  
100 min. – 3 hrs.  
o r n e a d a s  
Chicken, whole  
Cornish hens  
Duck  
r u d a s  
ó n  
a s o H o t D o g s  
Turkey breast  
Turkey breast  
O S  
s
A s a d o PORK  
Crown roast of pork  
4 to 5 lbs.  
2-1/2 to 5-1/2 lbs. 165°F-170°F  
3/4 to 1-1/2 lbs.  
3 to 6 lbs.  
2-1/2 to 4-1/2 lbs. 160°F-165°F  
165°F-170°F  
100 min. – 2 hrs. 10 min.  
60 min. – 70 min.  
20 min. – 40 min.  
80 min. – 2 hrs. 35 min.  
60 min. – 120 min.  
S i r l o i n A s a d o  
Loin roast  
C o s t i l l a A s a d o  
Pork tenderloin  
165°F-170°F  
165F°  
R e s A s a d o  
Rolled pork roast  
Spareribs  
a s a d o d e T  
HAM  
e T  
Ham, canned  
Ham Shank  
2 to 7 lbs.  
3 to 6 lbs.  
145°F-150°F  
145°F-150°F  
45 min. – 60 min.  
50 min.  
s a d o d e C o r d e r o  
LAMB  
e C o r d e r o  
Leg of lamb  
4 to 6 lbs.  
3 to 6 lbs.  
175°F-180°F  
175°F-180°F  
80 min. – 120 min.  
60 min. – 120 min.  
Rolled lamb roast  
e P i e r n a  
VEAL  
E n l a t a d o  
Leg of veal  
3 to 6 lbs.  
3 to 6 lbs.  
170°F  
170°F  
70 min. – 120 min.  
75 min. – 120 min.  
Rolled veal roast  
s d e C e r d o  
BEEF  
s a d o d e C e r d o  
Beef tenderloin roast  
2 to 6 lbs.  
4 to 6 lbs.  
150°F-160°F  
150°F -160°F  
55 min. – 2 hrs. 50 min.  
100 min. – 2 hrs. 50 min.  
C e r d o  
Rolled rib roast  
s a d o  
Rolled sirloin tip  
d e C e r d o  
or rump roast  
Standing rib roast  
d e P a v o  
4 to 8 lbs.  
4 to 8 lbs.  
150°F-160°F  
150°F-160°F  
100 min. – 3 hrs. 45 min.  
100 min. – 3 hrs. 45 min.  
OTHER  
d e P a v o  
Hot dogs  
7 min. – 10 min.  
15 min. – 17 min.  
60 min. – 80 min.  
60 min. – 80 min.  
60 min. – 80 min.  
20 min. – 30 min.  
Pre-cooked bratwurst  
New potatoes  
Baked potatoes  
Corn on the cob  
Vegetables  
c e s  
n t e r o  
n t e r o  
Cooking times given on the chart are based on foods that have already been thawed.  
* If timer needs to be set for less than 10 minutes, turn the knob beyond the 10-minute marking, then set.  
9
 
Recipes  
GARLIC LOVERS’ CHICKEN  
4 Servings  
1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.)  
3 heads garlic, peeled (about 35 garlic cloves)  
1 cup chicken broth  
Rinse chicken in cold running water. Drain, pat  
inside and out dry with paper towel.  
Combine garlic and broth in small saucepan.  
Bring to a boil; cook 5 minutes. With slotted spoon,  
remove garlic and place inside whole chicken.  
Reserve broth for basting.  
Spray inside of rotisserie basket with nonstick vegetable  
coating spray; place chicken on the spit and screw spit  
into the basket. Center chicken on spit with wings  
downward, legs upward. Place basket with chicken  
inside the rotisserie.  
Close the rotisserie door. Plug in, be certain unit  
rotates freely. Cook until juices run clear and internal  
thermometer inserted in the breast reads 185°F/85°C  
(approximately 60 to 65 minutes). Brush with reserved  
broth every 10 minutes; discard any remaining broth.  
Open the rotisserie door. Grasp end of spit and basket  
with pot holders and place on a heatproof work surface.  
Remove chicken to a warm platter to serve. Refrigerate  
leftovers.  
10  
 
recipes  
HERB-RUBBED SAVORY CHICKEN  
4 Servings  
1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.)  
e r v i r  
l l o y c o l o q u e e n u n p l a t ó n d o n d e  
1/4 cup vegetable oil  
p a r a t r a b a j a r q u e s e a r e s i s t e n t e a l c a l o r  
1/2 tsp. dried basil  
o g u a n t e s p a r a t o m a r c a c e r o l a s , c o l o q u e  
1/2 tsp. dried oregano  
a s a d o r  
1/2 tsp. dried sage  
p r o x i m a d a m e n t e d e 6 0 a 6 5 m i n u t o s ) .  
1/2 tsp. dried thyme leaves  
t e r m ó m e t r o i n s e r t a d o e n l a  
Rinse chicken in cold running water. Drain, pat inside  
s e d e q u e l a u n i d a d r o t e l i b r e m e n t e .  
and out dry with paper towel.  
o d e l a s a d o r  
n a s t a  
Combine oil and seasonings. Rub skin evenly with  
p o l l o e n l a p u n t a c o n l a s a l a s a p u n t a d o  
this mixture.  
n l a p u n t a y a t o r n i l l e l a p u n t a e n l a  
a l d e n t r o d e l a c a n a s t a p a r a a s a r  
Spray inside of rotisserie basket with nonstick vegetable  
coating spray; place chicken on the spit and screw spit  
into the basket. Center chicken on spit with wings  
downward, legs upward. Place basket with chicken inside  
a f o r m a  
y l o s c o n d i m e n t o s . F r o t e l a p i e l c o n  
the rotisserie.Close the rotisserie door. Plug in, be certain  
unit rotates freely. Cook until juices run clear and  
.
r a s , s e q u e c o n u n a t o a l l a d e p a p e l p o r  
thermometer inserted in breast registers 185°F/85°C  
e n a g u a f r í a c o r r i e n t e . E s c u r r a y s e q u e  
(approximately 60 to 65 minutes).  
e h o j a s d e t o m i l l o  
Open rotisserie door. Grasp end of spit and basket with  
pot holders and place on a heatproof work surface.  
Remove chicken to a warm platter to serve. Refrigerate  
leftovers.  
e s a l v i a s e c a  
e o r é g a n o s e c o  
e a l b a h a c a s e c a  
e i t e v e g e t a l  
r e s c o ( p a r a a s a r o f r e í r ) ( 1 . 3 a 1 . 5 K g )  
e c e t t a s  
11  
 
CITRUS-BASTED CHICKEN  
4 Servings  
1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.)  
1 orange, halved, cut into slices  
1 lemon, halved, cut into slices  
3/4 cup orange juice, divided  
3 Tbsp. lemon juice, divided  
1 Tbsp. lime juice  
2 Tbsp. honey  
1 tsp. cornstarch  
Rinse chicken in cold running water. Drain, pat inside and  
out dry with paper towel. Place orange and lemon slices  
inside chicken.  
Spray inside of rotisserie basket with nonstick vegetable  
coating spray; place chicken on the spit and screw spit into  
the basket. Center chicken on spit with wings downward,  
legs upward. Place basket with chicken inside the rotisserie.  
Combine 1/4 cup orange juice, 1 Tbsp. lemon juice and lime  
juice. Brush one-third of mixture over chicken. Reserve  
remaining mixture.  
Close rotisserie door. Plug in, be certain unit rotates freely.  
Cook until juices run clear and thermometer inserted in  
breast registers 185°F/85°C (approximately 60 to 65  
minutes). Brush with remaining mixture during last  
15 minutes of cooking.  
Meanwhile, combine 1/2 cup orange juice, 2 Tbsp. lemon  
juice, honey and cornstarch in a small saucepan. Cook over  
medium heat until boiling. Cook 2 minutes, stirring  
constantly until thickened and clear. Serve as sauce with  
chicken.  
Open rotisserie door. Grasp end of spit and basket with pot  
holders and place on a heatproof work surface. Remove  
chicken to warm platter to serve. Refrigerate leftovers.  
12  
 
recipes  
s . R e f r i g e r e l o s s o b r a n t e s .  
v i r  
C o d o r n i c e s y c o l o q u e e n u n p l a t ó n d o n d e p u e d a  
APRICOT-GLAZED CORNISH HENS  
p a r a t r a b a j a r q u e s e a r e s i s t e n t e a l c a l o r  
2 Servings  
a s o g u a n t e s p a r a t o m a r c a c e r o l a s , c o l o q u e e n  
a d e l a s a d o r  
2 Rock Cornish game hens (3-1/2 to 4 lbs. for two)  
1/2 cup apricot preserves  
t i m o s 1 0 m i n u t o s d e c o c c i ó n .  
n e l a s a l s a  
2 Tbsp. vinegar  
s e a d e 1 8 5 ° F / 8 5 ° C ( a p r o x i m a d a m e n t e d e 5 5  
1 Tbsp. soy sauce  
q u e l a t e m p e r a t u r a e n e l t e r m ó m e t r o i n s e r t a d o  
b r e m e n t e . C o c i n e  
t a d e l a s a d o r  
If frozen, place hens in refrigerator 24 hours to defrost  
or use microwave.  
n i z e n l a v a r i l l a c o n l a s a l a s h a c i a a r r i b a .  
e c o c c i ó n c o n l a s a l a s h a c i a a b a j o , c e n t r e l a  
Rinse defrosted hens in cold running water.  
d a d e n e l  
e g e t a l d e n t r o d e l a c a n a s t a p a r a a s a r  
Combine preserves, vinegar and soy sauce.  
Divide sauce in half.  
o n s e r v a s d e l c h a b a c a n o , e l v i n a g r e y l a s a l s a  
Spray inside of rotisserie basket with nonstick vegetable  
Drain, pat inside and out dry with paper towel.  
a l s a e n d o s  
a y p o r d e n t r o .  
u e c o n p a l m a d a s l i g e r a s , s e q u e c o n u n a t o a l l a d e  
C o d o r n i c e s d e s c o n g e l a d a s e n a g u a f r í a d e l g r i f o .  
coating spray; place on spit and fit unit on hub of drip  
tray. Center one hen on spit with wings downward;  
center second hen on spit with wings upward.  
p a r a d e s c o n g e l a r o u s e e l h o r n o m i c r o o n d a s .  
Close rotisserie door. Plug in, be certain unit rotates freely.  
l a d a s , c o l o q u e l a s C o d o r n i c e s e n e l r e f r i g e r a d o r  
Cook until juices run clear and thermometer inserted  
in breast registers 185°F/85°C (approximately 55 to  
60 minutes). Brush hens with half of sauce during  
last 10 minutes of cooking.  
l s a d e s o y a  
n a g r e  
s e r v a s d e a l b a r i c o q u e o c h a b a c a n o  
Open rotisserie door. Grasp end of spit and basket  
a 1 . 8 K g p a r a d o s p i e z a s )  
with pot holders and place on a heatproof work surface.  
Remove hens to a warm platter to serve. Heat the  
reserved half of sauce and serve with hens.  
Refrigerate leftovers.  
S
e c e t t a s  
13  
 
TANGY B-B-Q GLAZED CORNISH HENS  
2 Servings  
2 Rock Cornish game hens (3-1/2 to 4 lbs. for two)  
1 cup red wine  
1/2 cup catsup  
2 Tbsp. Dijon mustard  
2 Tbsp. sugar  
2 tsp. cornstarch  
If frozen, place hens in refrigerator 24 hours to defrost  
or use microwave.  
Rinse defrosted hens in cold running water.  
Drain, pat inside and out dry with paper towel.  
Combine wine, catsup, mustard, sugar and cornstarch  
in small saucepan. Cook over medium heat until boiling,  
stirring constantly. Cook 2 minutes or until thickened.  
Use 1/2 cup of sauce for basting hens; reserve  
remaining sauce.  
Spray inside of rotisserie basket with nonstick vegetable  
coating spray; place on spit and fit unit on hub of drip  
tray. Center one hen on spit with wings downward;  
center second hen on spit with wings upward.  
Close rotisserie door. Plug in, be certain unit rotates freely.  
Cook until juices run clear and thermometer inserted  
in breast registers 185°F/85°C (approximately 55 to  
60 minutes). Brush hens with half of sauce during  
last 20 minutes of cooking.  
Open rotisserie door. Grasp end of spit and basket with  
pot holders and place on a heatproof work surface.  
Remove hens to warm platter to serve. Heat the reserved  
half of sauce and serve with hens. Refrigerate leftovers.  
14  
 
HONEY-LEMON CORNISH HENS  
WITH PECAN STUFFING  
2 Servings  
2 Rock Cornish game hens (3-1/2 to 4 lbs. for two)  
3 cups cornbread stuffing, prepared according to package  
directions, divided  
1-1/2 cups chopped pecans  
1/4 cups lemon juice  
2 Tbsp. honey  
If frozen, place hens in refrigerator 24 hours to defrost  
or use microwave.  
Rinse defrosted hens in cold running water. Drain, pat  
inside and out dry with paper towel. Combine stuffing  
and pecans. Reserve 2 cups of mixture in refrigerator  
until ready to heat. Divide remaining mixture; stuff hens.  
Combine lemon juice and honey.  
Spray inside of rotisserie basket with nonstick vegetable  
coating spray; place on spit and fit unit on hub of drip  
tray. Center one hen on spit with wings downward;  
center second hen on spit with wings upward.  
Close rotisserie door. Plug in, be certain unit rotates freely.  
Cook until juices run clear and thermometer inserted  
in breast registers 185°F/85°C (approximately 55 to  
60 minutes). Brush hens with honey-lemon mixture  
during last 15 minutes of cooking.  
Open rotisserie door. Grasp end of spit and basket  
with pot holders and place on a heatproof work surface.  
Remove hens to a warm platter to serve. Serve with stuffing.  
Refrigerate leftovers.  
16  
 
recipes  
TERIYAKI CHICKEN BREASTS  
4 Servings  
r a n t e s .  
4 chicken breasts (about 2 lbs.)  
3/4 cup teriyaki sauce  
s e r v i r  
h u g a s y c o l o q u e e n u n p l a t ó n d o n d e  
1/4 cup pineapple juice  
e p a r a t r a b a j a r q u e s e a r e s i s t e n t e a l c a l o r  
o g u a n t e s p a r a t o m a r c a c e r o l a s , c o l o q u e  
e l a s a d o r  
Rinse chicken in cold running water. Drain, pat inside  
and out dry with paper towel.  
n u n c e p i l l o l a s a l s a s o b r e l a s p e c h u g a s .  
n t e d e 4 0 a 4 5 m i n u t o s ) . C a d a 1 5  
Combine teriyaki sauce and pineapple juice.  
r t a d o e n l a p e c h u g a s e a d e 1 8 5 ° F / 8 5 º C  
a s t a q u e l a t e m p e r a t u r a e n e l  
Spray inside of rotisserie basket with nonstick vegetable  
e n t e . C o c i n e  
d e l a s a d o r  
coating spray, place on spit and fit unit on hub of drip  
tray. Arrange chicken upright, meaty side out, around  
outer edge of rotisserie basket. Brush with sauce.  
l s a .  
r e d e d o r d e l a o r i l l a e x t e r i o r d e l a c a n a s t a  
Close rotisserie door. Plug in, be certain unit rotates freely.  
a l , e l l a d o d e l a c a r n e  
Cook until juices run clear and thermometer inserted in  
e n l a v a r i l l a y c e n t r e e n e l p l a t o  
breast registers 185°F/85°C (approximately 40 to  
e t a l d e n t r o d e l a c a n a s t a p a r a a s a r  
45 minutes). Brush with sauce every 15 minutes  
during cooking.  
a t e r i y a k i y e l j u g o d e p i ñ a .  
Open rotisserie door. Grasp end of spit and basket with  
pot holders and place on a heatproof work surface.  
Remove chicken to a warm platter to serve.  
s ,  
h u g a s e n a g u a f r í a c o r r i e n t e .  
Refrigerate leftovers.  
e p i ñ a  
e r i y a k i  
0 g )  
f r e s c a s c o r t a d a s a l a m i t a d  
e c e t t a s  
17  
 
GYROS  
6 Servings  
1 Tbsp. red wine vinegar  
1 tsp. dried oregano, crushed  
1/2 tsp. garlic powder  
1/2 tsp. black pepper  
1/2 tsp. salt  
1/4 tsp. onion powder  
1/4 tsp. ground cumin  
1-1/2 to 2 pound boneless lamb leg roast, trimmed and tied  
or boneless lamb top round roast  
1 carton (8 ounce) plain yogurt  
1/2 medium cucumber, peeled, seeded and chopped (2/3 cup)  
2 green onions, thinly sliced  
1 Tbsp. snipped fresh mint or 1 tsp. diced mint, crushed  
1/4 tsp. sugar  
3 6-inch pita bread rounds  
1 cup chopped fresh spinach or leaf lettuce  
In a bowl combine vinegar, oregano, garlic powder,  
pepper, salt, onion powder and cumin; mix well. Untie  
roast, if tied. Rub herb mixture onto all sides of roast.  
Roll up and tie roast. Skewer vertically on spit, secure  
in basket and place in rotisserie. Close door and cook  
until temperature of roast reaches 145°-150°F/62°-65°C  
(approximately 1 to 1-1/4 hours).  
Meanwhile, combine yogurt, chopped cucumber, green  
onions, mint and sugar. Cover and chill for 1 hour.  
Remove meat from rotisserie and cover loosely with foil.  
Let stand 10 minutes. Halve pita rounds and split open.  
Thinly, slice meat and place in open pita pockets.  
Top each with chopped spinach and yogurt mixture.  
If desired, use 6 pita rounds and place meat mixture  
in center of each round. Fold in half and top  
with spinach and yogurt mixture.  
18  
 
recipes  
THREE-SEED PORK LOIN ROAST  
6 Servings  
1-1/2 to 2 pound single pork loin  
2 Tbsp. sesame seeds  
1 Tbsp. poppy seeds  
1 Tbsp. caraway seeds  
1/4 tsp. coarsely ground pepper  
1 Tbsp. teriyaki sauce  
On a sheet of waxed paper combine seeds and pepper.  
Brush pork roast with teriyaki sauce and roll in seed  
mixture to coat well on all sides. Center roast vertically  
on spit. Close door and cook until internal temperature  
e p a r a s e r v i r  
º C ( a p r o x i m a d a m e n t e d e 3 5 a 4 5  
of roast reaches 150°-155°F/65°-68°C (approximately  
n a d e l a c a r n e a l c a n c e l o s 1 5 0 ° F a  
35 to 45 minutes). Slice and serve.  
d e l a s a d o r y c o c i n e h a s t a q u e l a  
o m o d e u n a f o r m a v e r t i c a l e n l a p u n t a .  
a n e r a q u e s e r e c u b r a b i e n e n t o d o s l o s  
e s p u é s g í r e l o s o b r e l a m e z c l a d e s e m i l l a s  
c o n u n c e p i l l o s o b r e l o m o d e p u e r c o l a  
e p a p e l e n c e r a d o c o m b i n e l a s s e m i l l a s y  
e r i y a k i  
n o s d e p i m i e n t a m o l i d o s  
a s d e c a r v i  
a s d e a m a r a n t o  
l a s d e a j o n j o l í  
o d e c e r d o  
e c e t t a s  
19  
 
MAPLE-MUSTARD PORK RIBS  
2 to 3 Servings  
1/4 cup maple syrup or 1/4 cup dark corn syrup  
and a few drops of maple flavoring  
2 Tbsp. prepared mustard  
1 Tbsp. Worcestershire sauce  
1/8 to 1/4 tsp. Tabasco sauce  
2 to 2-1/4 pound pork loin back ribs  
Combine maple syrup, mustard, Worcestershire sauce and  
Tabasco sauce. Mix well with wire whip. Place ribs on  
spit by weaving onto spit in an “S” shape. Close door  
and cook until internal temperature of roast reaches  
150°-155°F/65°-68°C (approximately 1 hour). Brush  
meat with maple-mustard mixture every 30 minutes in  
rotisserie and occasionally during remaining cooking  
time. Brush again at end of cooking period. Cut into  
2 to 3 rib portions to serve.  
20  
 
d e p i m i e n t o y l a s a l s a .  
r a a m b i e n t e o c a l i e n t e c o n c u i d a d o , n o l a h i e r v a .  
recipes  
e l a t e m p e r a t u r a d e l a s a l s a d e l a p i m i e n t a r o j a a  
s 1 5 0 ° F a 1 5 5 ° F / 6 6 º C a 6 9 º C ( a p r o x i m a d a m e n t e d e 3 5 a  
b a n a d a Pd Oe p Ri m Ki e n t o r o j o e n c i m a d e c a d a Pc h Iu Cl e Yt a . RC Ei e Dr r e l Pa EPPER SAUCE  
a s a d o r y c o c i n e Ch a s t a q u e l a t e m p e r a t u r a i n t e r n a d e l a c a r n e  
HOPS WITH  
S
4 Servings  
C o l o q u e e n l a v a r i l l a d e c o c c i ó n h o r i z o n t a l m e n t e  
1 / 2 c u c h a r a d i t a d e c h i l e e n p o l v o , l a s a l y e l p i m i e n t o .  
1 medium-large sweet red pepper (8 ounces)  
p o r 1  
i s t e n c i a s u a v e . V  
1/2 cup cilantro leaves  
1 clove garlic, chopped  
s t é n p i c a d o s . A g r e g u e e l y o g h u r t y m e z c l e h a s t a  
1 tsp. unsweetened cocoa powder  
i m i e n t a r o j a m o l i d a . C u b r a y m e z c l e h a s t a q u e t o d o s  
1/2 tsp. anise seed  
e n p o l v o , l a s s e m i l l a s d e a n í s , e l c h i l e e n p o l v o ,  
o c o c i n a d o e n e l v a s o d e l a l i c u a d o r a . A g r e g u e e l c i l a n t r o ,  
1/2 tsp. chili powder  
d e l a b o l s a y q u í t e l e e l t a l l o , l a p i e l , y l a s s e m i l l a s . C o l o q u e  
1/2 tsp. sugar  
a p e l . C i e r r e l a b o l s a y p e r m i t a q u e s e e n f r í e . C u a n d o e s t é  
1/8 to 1/4 tsp. ground red pepper  
a r b o n i z a d o . R e m u e v a d e l a  
1/2 cup plain low-fat yogurt  
r r i b a . C u b r a y c o c i n e p o r 2 0 o 2 5 m i n u t o s o h a s t a  
l p i m i e n t o r o j o e n t e r o e n l a v a r i l l a d e c o c c i ó n d e l a s a d o r  
1/2 tsp. chili powder  
1/4 tsp. salt  
r o j o m e d i o d u l c e , c o r t a d o e n 4 , r e b a n a d a s d e 6 c m  
1/4 tsp. pepper  
e c e r d o d e 5 6 0 g a 6 8 0 g  
4 loin chops, 1-1/4 to 1-1/2 pound  
r a d i t a d e p i m i e n t a  
1/2 medium-sweet red pepper, cut into 4, 1/4-inch slices  
r a d i t a d e s a l  
o g h u r t s i n s a b o r b a j o e n c a l o r í a s  
Place whole red pepper on spit of rotisserie, stem-side up.  
c u c h a r a d i t a d e p i m i e n t a r o j a m o l i d a  
Cover and cook for 20 to 25 minutes or until charred.  
i t a d e a z ú c a r  
Remove from spit and place in a paper bag. Close bag and  
i t a d e c h i l e e n p o l v o  
allow to cool. When cool, remove and discard stem, skin  
i t a d e s e m i l l a s d e a n í s  
and seeds. Place cooked pepper in a blender container.  
Add cilantro, garlic, cocoa powder, anise seed, chili powder,  
a d e c a c a o e n p o l v o s i n a z ú c a r  
sugar and ground red pepper. Cover and blend until  
a j o m o l i d o  
o j a s d e c i l a n t r o  
chopped. Add yogurt, blend until smooth, scraping down  
sides. Pour into a bowl, cover and chill 1 to 2 hours.  
u l c e r o j o m e d i a n o o g r a n d e ( 2 2 7 g )  
Combine the 1/2 tsp. chili powder, salt and pepper. Rub  
into loin chops. Place on spit, horizontally with a slice of  
red pepper on top of each chop. Close door and cook  
until internal temperature reaches 150°-155°F/65°-68°C  
(approximately 35 to 40 minutes). Bring Red Pepper Sauce  
to room temperature or warm carefully, do not boil.  
e c e t t a s  
Serve chips with pepper ring and sauce.  
21  
 
V L U U E G L A R D O N D E L O  
e p o r c o r r e o e l e c t r ó n i c o a : C o n s u m e r a f f a i r s @ c o n s u m e r  
warranty  
One-Year Limited Warranty  
i ó n / r e e m p l a z o l l a m a n d o a l t e l é f o n o :  
o b t e n e r u n a l i s t a d e c e n t r o s d e  
Sunbeam Products, Inc. (“Sunbeam”) warrants that for a period of  
p r o d u c t o a u n C e n t r o d e S e r v i c i o d e P r o d u c t o s S u n b e a m A u t o r i z a d o .  
one year from the date of purchase, this product will be free from  
defects in material and workmanship. Sunbeam, at its option,  
O b t e n e r S e r v i c i o d e l a G a r a n t í a  
will repair or replace this product or any component of the product  
e r e c h o s q u e v a r í a n d e u n e s t a d o a o t r o o d e u n a p r o v i n c i a a o t r a .  
found to be defective during this warranty period. Replacement  
t o r g a d e r e c h o s l e g a l e s e s p e c í f i c o s y u s t e d t a m b i é n p u e d e t e n e r  
will be made with a new or remanufactured product or component.  
s o e x c l u s i o n e s a n t e r i o r e s p u e d e n n o a p l i c a r s e e n s u c a s o .  
If the product is no longer available, replacement may be made with a  
m i t a c i o n e s e n l a d u r a c i ó n d e u n a g a r a n t í a i m p l í c i t a , p o r l o t a n t o  
similar product of equal or greater value. This is your exclusive warranty.  
n l a e x c l u s i ó n o l i m i t a c i ó n d e l o s d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e s  
This warranty is valid for the original retail purchaser from the date  
a a n t e r i o r m e n t e . A l g u n o s e s t a d o s , p r o v i n c i a s o j u r i s d i c c i o n e s n o  
e r a l o e s p e c í f i c o e s t a r á l i m i t a d a a l a d u r a c i ó n d e l a p r e s e n t e g a r a n t í a  
of initial retail purchase and is not tra sferable. Keep the original sales  
q u e l o p r o h i b a n l a s l e y e s a p l i c a b l e s , c u a l q u i e r g a r a n t í a i m p l í c i t a d e  
receipt. Proof of purchase is required to obtain warranty performance.  
i o l a c i ó n d e c u a l q u i e r g a r a n t í a e x p r e s a o i m p l í c i t a . E x c e p t o e n l a  
Sunbeam dealers, service centers or retail stores selling Sunbeam products  
m n o s e r á r e s p o n s a b l e p o r d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e s c a u s a d o s  
do not have the right to alter, modify or in any way change the terms  
s i b l e s t a l e s c o m o i n c e n d i o , i n u n d a c i o n e s , h u r a c a n e s y t o r n a d o s .  
and conditions of this warranty.  
d e S e r v i c i o A u t o r i z a d o . M á s a ú n , l a g a r a n t í a n o c u b r e f a c t o r e s  
This warranty does not cover normal wear of parts or damage resulting  
i ó n o a l t e r a c i ó n p o r p a r t e d e p e r s o n a l a j e n o a S u n b e a m o a u n  
from any of the following: negligent use or misuse of the product, use on  
e n c i ó n d e l a s i n s t r u c c i o n e s d e f u n c i o n a m i e n t o , d e s e n s a m b l a j e ,  
improper voltage or current, use contrary to the operating instructions,  
d u c t o , u s o d e l p r o d u c t o c o n v o l t a j e o c o r r i e n t e i n a d e c u a d o s ,  
disassembly, repair or alteration by anyone other than Sunbeam or  
d e c u a l q u i e r a d e l a s s i g u i e n t e s s i t u a c i o n e s : u s o n e g l i g e n t e o m a l u s o  
an Authorized Service Center. Further, the warranty does not cover  
r a n t í a n o c u b r e e l d e s g a s t e n o r m a l d e l a s p i e z a s n i l o s d a ñ o s q u e  
acts of nature, such as fire, flood, hurricanes and tornadoes.  
a r n i c a m b i a r e n m o d o a l g u n o l o s t é r m i n o s y c o n d i c i o n e s  
Sunbeam shall not be liable for any incidental or consequential  
d e v e n t a d e p r o d u c t o s S u n b e a m n o t i e n e n d e r e c h o a a l t e r a r  
damages caused by the breach of any express or implied warranty.  
L o s d i s t r i b u i d o r e s d e S u n b e a m , l o s c e n t r o s d e s e r v i c i o o l a s  
Except to the extent prohibited by applicable law, any implied warranty  
c o m p r o b a n t e d e v e n t a p a r a o b t e n e r e l c u m p l i m i e n t o d e  
of merchantability or fitness for a particular purpose is limited in duration  
c i a l y n o e s t r a n s f e r i b l e . G u a r d e e l r e c i b o d e v e n t a o r i g i n a l .  
to the duration of the above warranty. Some states, provinces or  
r a n t í a e s v á l i d a p a r a e l c o m p r a d o r m i n o r i s t a a p a r t i r d e l a f e c h a  
jurisdictions do not allow the exclusion or limitation of incidental or  
i y e o r r o v t r a a l o . r  
consequential damages or limitations on how long an implied warranty  
a d i s p o n i b l e , e l r e e m p l a z o p o d r á h a c e r s e c o n u n p r o d u c t o s i m i l a r  
lasts, so the above limitations of exclusion may not apply to you.  
c o m p o n e n t e n u e v o o r e f a b r i c a d o . S i e l p r o d u c t o y a n o  
This warranty gives you specific legal rights, and you may also have  
o s o d u r a n t e e l p e r í o d o d e l a g a r a n t í a . E l  
other rights that vary from state to state or province to province.  
o d u c t o o c u a l q u i e r c o m p o n e n t e d e l p r o d u c t o q u e s e e n c o n t r a r a  
l y f a b r i c a c i ó n . S u n b e a m , a s u d i s c r e c i ó n , r e p a r a r á o r e e m p l a z a r á  
How to Obtain Warranty Service  
l a f e c h a d e c o m p r a , q u e e s t e p r o d u c t o e s t á l i b r e d e d e f e c t o s d e  
m P r o d u c t s , I n c . ( “ S u n b e a m ” ) g a r a n t i z a , p o r u n p e r í o d o d e u n a ñ o  
Take the product to an Authorized Sunbeam Service Center.  
You can find the nearest Authorized Sunbeam Service Center  
a
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i m  
a
i t a d  
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a d e  
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1
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A ñ o  
a
DO NOT RETURN THIS PRODUCT TO THE PLACE OF  
23  
 
DO NOT SEND THIS PRODUCT TO THE PLACE OF PURCHASE  
For product questions:  
Sunbeam Consumer Service  
P.O. Box 948389  
Maitland, FL 32794-8389  
1.800.334.0759  
www.oster.com  
D
O
NOT SEND PRODUCT TO THE ABOVE ADDRESS  
©2001 Sunbeam Products, Inc. All rights reserved.  
OSTER® is a registered trademark of Sunbeam Products, Inc.  
Distributed by Sunbeam Products, Inc.  
Boca Raton, FL 33431  
Printed in China  
 

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