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ROTISSERIE GRILL
Recipes

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 YIELD 6 SERVINGS Herb Coated
Roast Beef
PREP TIME 15 MINUTES
COOKING TIME 1 HOUR 20 MINUTES

INGREDIENTS Directions
In a small skillet, toast the cumin and coriander seeds over low
heat until fragrant, 2 to 3 minutes. Cool. Transfer the seeds to a
1 TEASPOON CUMIN SEEDS mini–food processor and pulse until coarsely ground. Add the
1 TEASPOON CORIANDER SEEDS parsley, oil, garlic, ginger, salt and pepper and pulse to form a
thick paste. Rub the roast all over with the herb paste. Slide the
1/2 CUP PACKED FRESH PARSLEY LEAVES
roast on the Classic Rotisserie Spit, centering it in the middle of
2 TABLESPOONS OLIVE OIL the Spit. With kitchen string, tie the roast firmly in 2-inch
4 CLOVES GARLIC, CHOPPED intervals into a cylindrical shape.
1 TABLESPOON GRATED PEELED FRESH GINGER
Add 2 to 3 tablespoons water to the Crumb & Drip Tray and
1 TEASPOON KOSHER SALT slide back into place. Place the loaded Spit into the Oven
1/2 TEASPOON FRESHLY GROUND PEPPER chamber with the square tip end toward the Drive Port, resting
the handle on the Handle Port. Press down into place until it
1 (3-POUND) EYE ROUND BEEF ROAST, locks securely. Close the Glass Door. Set the Temperature to
TRIMMED OF EXCESS FAT
175°C [347°F] and the Timer to 1 hour and roast. Add 2 to 3
tablespoons water to the Crumb & Drip Tray and slide back into
place. Reset the Timer to 20 minutes and roast until an
instant-read thermometer inserted into the center of the roast,
not touching the Spit, registers 130°F.

Place the roast on the Accessory Rack over a cutting board and
let stand 10 minutes. Remove the Spit and cut off the kitchen
string. Cut into thin slices.

Copyright © 2016 Gourmia. All Rights Reserved. Rotisserie Grill 2

 YIELD 4 SERVINGS
PREP TIME 15 MINUTES + MARINATING
COOKING TIME 1 HOUR 5 MINUTES
INGREDIENTS
2 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS MINCED RED ONION
1 TABLESPOON CHOPPED FRESH THYME
2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS
1 TABLESPOON SHERRY VINEGAR
1 TEASPOON GROUND CUMIN
1 TEASPOON KOSHER SALT
1/2 TEASPOON HOT PAPRIKA
1 MEDIUM RED BELL PEPPER, THICKLY SLICED
1 MEDIUM GREEN BELL PEPPER, THICKLY SLICED
Copyright © 2016 Gourmia. All Rights Reserved.
Spanish Rotisserie Po�k
Tenderloin wi�h Peppers
Directions
Marinade: In a small bowl, whisk together 2 tablespoons oil, onion, thyme,
vinegar, garlic, cumin, 3/4 teaspoon salt and paprika. Place the pork in a
large plastic zip-close bag. Add the marinade, squeeze out the air and seal
the bag, turn to coat the pork. Marinate the pork in the refrigerator, turning
the bag occasionally, at least 4 hours or up to 8 hours.
Meanwhile, in a medium bowl, toss together the peppers, remaining 1/2
tablespoon oil and 1/4 teaspoon salt. Add 2 to 3 tablespoons water to the
Crumb & Drip Tray and slide back into place. Press the top of the Seafood &
Vegetable Flat Basket tabs together to remove the lid and open the basket.
Fill with the peppers and replace the Basket lid. Place the loaded Flat
Basket into the Oven chamber with the square tip end toward the Drive
Port, resting the handle on the Handle Port. Press down into place until it
locks securely. Close the Glass Door. Set the Temperature to 250°C [482°F]
and the Timer to 30 minutes. Roast until the peppers are tender and evenly
charred. Transfer the peppers to a plate.
Add 2 to 3 tablespoons water to the Crumb & Drip Tray and slide back into
place. Slide the pork on the Classic Rotisserie Spit, centering it in the
middle of the Spit. Fold the narrow end underneath the pork. With kitchen
string, tie the pork firmly in 11/2-inch intervals into a cylindrical shape. Place
the loaded Spit into the Oven chamber with the square tip end toward the
Drive Port, resting the handle on the Handle Port. Press down into place
until it locks securely. Close the Glass Door. Set the Temperature to 250°C
[482°F] and the Timer to 35 minutes. Roast until an instant-read thermome-
ter inserted into the center of the pork, not touching the Spit, registers
145°F. Place the pork on the Accessory Rack over a cutting board. Let stand
5 minutes. Remove the Spit and slice the pork. Serve with the peppers.
Rotisserie Grill 3
 YIELD 2 SERVINGS Spice Rub�ed
Co�nish Game Hens
PREP TIME 15 MINUTES
COOKING TIME 1 HOUR

INGREDIENTS Directions
In a small bowl, combine the brown sugar, cumin,
coriander, paprika, ginger, salt, garlic powder, pepper
1 TABLESPOON BROWN SUGAR and cinnamon. Rub the hens with the spice mixture.
Remove the lock screws on the Drive end of the Dual
1 TEASPOON GROUND CUMIN Rod Rotisserie Spit. Slide the hens onto the Spit,
1 TEASPOON GROUND CORIANDER centering the hens in the middle of the Spit. Tie the
legs together with kitchen string and once around the
1 TEASPOON SMOKED PAPRIKA wings.
1 TEASPOON GROUND GINGER
Add 2 to 3 tablespoons water to the Crumb & Drip
3/4 TEASPOON KOSHER SALT Tray and slide back into place. Place the loaded Spit
1/2 TEASPOON GARLIC POWDER into the Oven chamber with the square tip end
toward the Drive Port, resting the handle on the
1/2 TEASPOON FRESHLY GROUND PEPPER Handle Port. Press down into place until it locks
1/8 TEASPOON GROUND CINNAMON securely. Close the Glass Door. Set the Temperature
to 225°F [437°F] and the Timer to 1 hour. Roast until
2 (1 TO 11/4-POUND) CORNISH GAME HENS an instant-read thermometer inserted into the
LIME WEDGES thickest part of the thigh, not touching the Spit,
registers 165°F. Place the hens on the Accessory Rack
over a cutting board and let stand 5 minutes. Remove
the Spit and cut off the kitchen string. Serve the hens
with lime wedges.

Copyright © 2016 Gourmia. All Rights Reserved. Rotisserie Grill 4

 YIELD 2 SERVINGS
PREP TIME 20 MINUTES + MARINATING
COOKING TIME 50 MINUTES
INGREDIENTS
2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY
2 TABLESPOONS DIJON MUSTARD
ZEST AND JUICE OF 1 SMALL LEMON
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
2 TEASPOONS CHOPPED FRESH THYME
2 TEASPOONS CHOPPED FRESH ROSEMARY
2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS
2 (1 TO 11/4-POUND) CORNISH GAME HENS
4 FRESH SAGE LEAVES
3/4 TEASPOON KOSHER SALT
1/4 TEASPOON FRESHLY GROUND PEPPER
Copyright © 2016 Gourmia. All Rights Reserved.
Mustard Herb
Co�nish Game Hens
Directions
In a small bowl, stir together the parsley, mustard,
lemon zest and juice, thyme, rosemary and garlic. With
fingertips, gently separate skin from meat on each hen
breast, being careful not to break skin. Tuck 2 sage
leaves under the skin of each hen. Place the hens in a
large plastic zip-close bag. Add the marinade, squeeze
out the air and seal the bag. Marinate the hens in the
refrigerator at least 2 hours or up to 8 hours.
Add 2 to 3 tablespoons water to the Crumb & Drip Tray
and slide back into place. Remove the lock screws on
the Drive end of the Dual Rod Rotisserie Spit. Slide the
hens onto the Spit, centering the hens in the middle of
the Spit. Tie the legs together with kitchen string and
once around the wings. Sprinkle the hens with the salt
and pepper. Place the loaded Spit into the Oven
chamber with the square tip end toward the Drive Port,
resting the handle on the Handle Port. Press down into
place until it locks securely.
Close the Glass Door. Set the Temperature to 250°C
[482°F] and the Timer to 50 minutes. Roast until an
instant-read thermometer inserted into the thickest
part of the thigh, not touching the Spit, registers 165°F.
Place the hens on the Accessory Rack over a cutting
board and let stand 5 minutes. Remove the Spit and
cut off the kitchen string.
Rotisserie Grill 5
 YIELD 6 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 50 MINUTES
INGREDIENTS
1/3 CUP + 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
13/4 TEASPOONS KOSHER SALT
1 TEASPOON FRESHLY GROUND PEPPER
1 (11/2-POUND) WILD SALMON FILLET WITH SKIN
1/2 LARGE BUNCH FRESH DILL + 2 TABLESPOONS
CHOPPED FRESH DILL
1/2 BUNCH FRESH THYME
ZEST AND JUICE OF 1 LARGE LEMON
1/4 CUP CHOPPED FRESH PARSLEY
1/4 CUP FINELY CHOPPED SHALLOTS
2 TABLESPOON CAPERS,
DRAINED AND COARSELY CHOPPED
Copyright © 2016 Gourmia. All Rights Reserved.
Slow Roasted Salmon
wi�h Green Sauce
Directions
With the tip of a small, sharp knife, pierce the skin side
of the salmon at 1 inch intervals; transfer to a large
bowl. Add 1 tablespoon oil, 1 teaspoon salt and 1/2
teaspoon pepper and toss to coat.
Add 2 to 3 tablespoons water to the Crumb & Drip Tray
and slide back into place. Press the top of the Seafood
& Vegetable Flat Basket tabs together to remove the lid
and open the Basket. Line the bottom of the Basket
with the dill and thyme sprigs. Add the salmon, skin
side down, and replace the Basket lid. Place the loaded
Flat Basket into the Oven chamber with the square tip
end toward the Drive Port, resting the handle on the
Handle Port. Press down into place until it locks
securely. Close the Glass Door. Set the Temperature to
125°C [257°F] and the Timer to 50 minutes. Roast until
an instant-read thermometer inserted into the side of
the salmon registers 120°F. (A small knife should slide
easily through the flesh). Transfer the salmon to a
platter.
Meanwhile, in a medium bowl, whisk together the
remaining 1/3 cup oil, 2 tablespoons dill, 3/4 teaspoon
salt and 1/2 teaspoon pepper, lemon zest and juice,
parsley, shallots and capers. Drizzle the sauce over the
salmon.
Rotisserie Grill 6
 YIELD 4 SERVINGS
PREP TIME 20 MINUTES
COOKING TIME 10 MINUTES
INGREDIENTS
2/3 CUP CHILI SAUCE
1/3 CUP KETCHUP
1/4 CHOPPED FRESH CILANTRO
2 TABLESPOONS PREPARED DRAINED HORSERADISH
1 SMALL JALAPENO CHILE, MINCED
1/2 TEASPOON LIME ZEST
1 TABLEPOON FRESH LIME JUICE
16 JUMBO SHRIMP
1 TABLESPOON OLIVE OIL
1/2 TEASPOON KOSHER SALT
1/4 TEASPOON FRESHLY GROUND PEPPER
Copyright © 2016 Gourmia. All Rights Reserved.
Tex Mex Roasted
Shrimp Cocktail
Directions
Cocktail Sauce: In a medium bowl, stir together the
chili sauce, ketchup, cilantro, horseradish, jalapeño and
lime zest and juice. Refrigerate.
Shell and devein the shrimp, leaving the tails on. In a
large bowl, toss together the shrimp, oil, salt and
pepper.
Add 2 to 3 tablespoons water to the Crumb & Drip Tray
and slide back into place. Press the top of the Seafood
& Vegetable Flat Basket tabs together to remove the lid
and open the basket. Fill with the shrimp in one layer
and replace the Basket lid so the bundles fit snugly.
Place the loaded Flat Basket into the Oven chamber
with the square tip end toward the Drive Port, resting
the handle on the Handle Port. Press down into place
until it locks securely. Close the Glass Door. Set the
Temperature to 250°C [482°F] and the Timer to 10
minutes. Roast until the shrimp are just opaque in the
center. Serve with the cocktail sauce.
Rotisserie Grill 7
 YIELD 8 SERVINGS
Roasted Asparagus
PREP TIME 15 MINUTES
COOKING TIME 30 MINUTES Pancetta Bundles
Directions
INGREDIENTS Trim the asparagus spears to 6-inch lengths. For each
bundle, wrap half a pancetta slice around the middle of
2 asparagus spears.
32 THIN ASPARAGUS SPEARS Add 2 to 3 tablespoons water to the Crumb & Drip Tray
8 VERY THIN SLICES PANCETTA, HALVED and slide back into place. Press the top of the Seafood
& Vegetable Flat Basket tabs together to remove the lid
LEMON WEDGES and open the basket. Arrange 8 bundles on an angle in
one layer and replace the Basket lid so the bundles fit
snugly.

Place the loaded Flat Basket into the Oven chamber

with the square tip end toward the Drive Port, resting
the handle on the Handle Port. Press down into place
until it locks securely. Close the Glass Door. Set the
Temperature to 250°C [482°F] and the Timer to 15
minutes. Roast until the asparagus are tender and the
pancetta is crisp. Transfer to a platter. Repeat with the
remaining bundles. Serve with lemon wedges.

Copyright © 2016 Gourmia. All Rights Reserved. Rotisserie Grill 8

 YIELD 4 SERVINGS
PREP TIME 20 MINUTES
COOKING TIME 1 HOUR
INGREDIENTS
3 BUNCHES THIN CARROTS
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 TABLESPOON CHOPPED FRESH THYME
1 TABLESPOON CHOPPED FRESH OREGANO
1 TEASPOON SMOKED PAPRIKA
1 TEASPOON KOSHER SALT
1/2 TEASPOON GROUND NUTMEG
1/4 TEASPOON FRESHLY GROUND PEPPER
1 TABLESPOONS BUTTER, MELTED
2 TEASPOONS RED WINE VINEGAR
1/3 CUP WHOLE NATURAL ALMONDS,
COARSELY CHOPPED AND TOASTED
Copyright © 2016 Gourmia. All Rights Reserved.
Spiced Roasted Carro�s
wi�h Almonds
Directions
Cut each carrot crosswise in half. In a large bowl, toss
together the carrots, oil, thyme, oregano, paprika, 1/2
teaspoon salt, nutmeg, and pepper.
Add 2 to 3 tablespoons water to the Crumb & Drip Tray
and slide back into place. Insert the square end tip of
the Classic Rotisserie Spit into the Extra Large Rotis-
serie Tumbler to the opposite side as far as it will go.
Fill with the carrots and lock the Tumbler securely.
Place the loaded Tumbler into the Oven chamber with
the square tip end toward the Drive Port, resting the
handle on the Handle Port. Press down into place until
it locks securely. Close the Glass Door. Set the
Temperature to 225°F [437°F] and the Timer to 1 hour.
Roast until the carrots are tender.
Transfer the carrots to a platter; top with the butter,
vinegar and remaining 1/2 teaspoon salt and toss to
coat. Serve sprinkled with the almonds.
Rotisserie Grill 9
 YIELD 4 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 1 HOUR 15 MINUTES
INGREDIENTS
3/4 TEASPOON KOSHER SALT
1 TEASPOON FINELY CHOPPED FRESH ROSEMARY
1/2 TEASPOON FINELY CHOPPED FRESH THYME
1/4 TEASPOON FRESHLY GROUND PEPPER
2 POUNDS ASSORTED TINY POTATOES
12 SMALL SHALLOTS, PEELED
11/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
Copyright © 2016 Gourmia. All Rights Reserved.
Roasted Tiny Potat�es wi�h
Sho�lo�s and Herb Sal�
Directions
In a small bowl, combine the salt, rosemary, thyme and
pepper. Transfer 1 teaspoon herb salt to a cup and set
aside. In a large bowl, toss the potatoes and shallots
with the oil and remaining herb salt.
Add 2 to 3 tablespoons water to the Crumb & Drip Tray
and slide back into place. Insert the square end tip of
the Classic Rotisserie Spit into the Extra Large Rotis-
serie Tumbler to the opposite side as far as it will go.
Fill with the potatoes and lock the Tumbler securely.
Place the loaded Tumbler into the Oven chamber with
the square tip end toward the Drive Port, resting the
handle on the Handle Port. Press down into place until
it locks securely. Close the Glass Door. Set the
Temperature to 225°C [437°C] and the Timer to 1 hour
and roast. Reset the Timer to 15 minutes and roast until
the potatoes are tender. Serve sprinkled with the
reserved herb salt.
Rotisserie Grill 10
 YIELD 4 SERVINGS
Roasted Pineapple wi�h
PREP TIME 10 MINUTES Yogurt, Honey and Pistachios
COOKING TIME 1 HOUR

Directions
INGREDIENTS With a large knife, cut off the pineapple 1/2 inch below
the leafy top. Slice off the bottom to remove the end of
the core. Set the pineapple upright and using the curve
of the fruit as a guide, slide downward to remove the
1 SMALL PINEAPPLE tough rind and any “eyes.”
1/2 CUP PLAIN GREEK YOGURT
Add 2 to 3 tablespoons water to the Crumb & Drip Tray
4 TEASPOONS HONEY and slide back into place. Slide the pineapple on the
1/4 CUP ROASTED PISTACHIOS, Classic Rotisserie Spit, centering it in the middle of the
COARSELY CHOPPED Spit. Place the loaded Spit into the Oven chamber with
4 FRESH MINT SPRIGS the square tip end toward the Drive Port, resting the
handle on the Handle Port. Press down into place until
it locks securely. Close the Glass Door. Set the
Temperature to 250°C [482°F] and the Timer to 1 hour.
Roast until the pineapple is tender and browned
around the edges.

Place the pineapple on the Accessory Rack over a

cutting board. Let stand until cool enough to handle.
Remove the Spit cut crosswise into 12 slices. Place 3
pineapple slices on each of 4 dessert plates. Top each
serving with the 2 tablespoons yogurt, 1 teaspoon
honey, 1 tablespoon pistachios and 1 mint sprig.

Copyright © 2016 Gourmia. All Rights Reserved. Rotisserie Grill 11