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BROILING & GRILLING RECIPES

Turbo-Grilled Pork (Venezuelan Style)

4 lbs. of boneless pork roast

1 large chopped onion

2 cloves of garlic

1 can (4oz.) of drained pimentos

1/4 tsp. of pepper

1/4 cup of vegetable oil

½ cup of white vinegar

1/3 cup of chopped parsley

In a bowl, mix together all ingredients. Pour mixture over the meat. Keep at room

temperature for ½ hour. Place meat on rack and turbo-bake at 425°F for 10 to 12

minutes or until well done.

Broiled Portuguese Lamb

6 lamb shoulder chops

1 cup of dry red wine

1/4 cup of vegetable oil

1/4 cup of red wine vinegar

2 cloves of minced garlic

½ tsp. of salt

½ cup of chopped onion

1 tbsp. of whole mixed pickling spice

4 whole cloves

1/4 tsp. of ground cloves

Place lamb in shallow pan. Mix rest of the ingredients in a bowl and pour over pork

chops. Keep in refrigerator for 4 hours or over night.

Place pork chops on rack and turbo-grill for 10 to 12 minutes at 400°F.

Grilled Bacon Slices

Arrange in a single layer directly on the mesh pan (labeled "steam rack" on page 3. Broil

at 475°F until the desired crispiness is reached.