Aroma Aeromatic AST-900E Manuel d'instructions et de recettes - Page 10
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BAKING & STEAMING RECIPES
Meat Loaf With Bacon Topping
2 lbs. of lean ground beef
2 fresh eggs
2 tsp. of garlic salt
1 small can of tomato paste (6 oz)
1 cup of uncooked oats (or 1 cup of bread crumbs)
½ cup of catsup
½ cup of chopped white onions (or 2 tbsp. of dry minced onions)
1 tsp. of black pepper
1 tbsp. of sugar
1 tbsp. of soy sauce or Worcestershire sauce
Several strips of bacon for topping
Mix all ingredients together, except the bacon slices. Grease loaf pan and pack in meat
mixture ¾ high. Top with bacon slices. Turbo-bake, using the low rack, at 350°F for 1
hour. Cooking time may be reduced if baking two smaller pans instead of one large one.
Let brown then turn over once to brown the other side.
Baked Clams or Bay Mussels
20 fresh large clams or bay mussels, removed from shell
2 tbsp. of lemon juice
¼ cup of chopped onions
½ tsp. of black pepper
Garlic salt to taste
Arrange clams or mussels in baking dish/pan, preferably tempered glassware. Mix
together black pepper, lemon juice, garlic salt and chopped onions. Distribute on top of
each shellfish evenly and bake, using low rack, at 300°F for about 8 minutes. Larger
pieces may need about 10 minutes to cook.
Whole Steamed Fish
Any fleshy white fish such as red snapper, flounder, or mullet
½ cup of water
2 tsp. of lemon juice
Salt and pepper to taste
Be sure fish is free of any lose scales. Season all surfaces of the fish with salt, pepper
and lemon juice. Pour water in the glass bowl. Form a baking pan for the fish out of foil.
Wrap fish well with the foil and steam at 350°F for 10 to 20 minutes, depending on the
size of the fish. Arrange steamed fish on an oval platter with lettuce as bedding.
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