Aroma Roaster Ovens Manuale di istruzioni e ricette - Pagina 12

Sfoglia online o scarica il pdf Manuale di istruzioni e ricette per Forno Aroma Roaster Ovens. Aroma Roaster Ovens 19. With timer and buffet server

Place the chicken in a large bowl. Brush or rub the sauce all over the

chicken, inside out. Cover and refrigerate for couple of hours. Place the

chicken on the rack and ready to roast. Use the Time and Temperature

Chart in the book as a reference of your cooking time. Makes 4-6

Servings.

ROAST LAMB

1 5-6 pound leg of lamb

½ large onions, thinly sliced

5-6 cloves garlic, chopped

1/3 cup extra virgin olive oil

½ cup dry red wine

½ cup light soy sauce

2 ½ teaspoon fresh thyme leaves

salt and freshly ground black pepper to taste

Preheat the oven to 325°F. Wash and trim the thicker portions of fat

from the lamb, boned. Marinate lamb with all the ingredients except for

onions. Cover and refrigerate overnight. Take meat out from marinade,

saving the remaining for basting. Place sliced onion on the meat. Place

the lamb on the rack and follow roasting instructions, basting with

reserved marinade. Let it sit cool before slicing. Makes 6-8 servings.

ROASTING BEEF RIBS

1 3-pound beef rib

olive oil

salt and garlic pepper

lemon juice

Wash, rinse and dry the meat. Let it come to room temperature before

preparing it for roasting. Trim off all excess fat. Rub it well with olive

oil, salt, pepper and lemon juice. Set aside for 1 hour. Place ribs on the

rack with the ribs facing upward.

Use Cooking Time and Temperature Chart as a guide for the roasting.

Baste with fat halfway through roasting. Make adjustment based on how

you'd like your meat cooked. After it is done, let it sit for 10-15 minutes.

Makes 6-8 servings.