Aroma 718B Instruction Manual - Page 6

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Recipes

Teriyaki Roast Chicken

whole chicken (about 4 lbs.)

1/2 cup

soy sauce

1/4 tsp.

garlic salt

1/4 tsp.

white pepper powder

1/4 cup

dry sherry

1/4 cup

sugar

11/2 tsp.

honey

3 slices

fresh ginger root

3 tbsp.

water

11/2 tbsp.

cornstarch

Pat the chicken dry with paper towels then place in a large bowl and set

aside. Combine soy sauce, garlic salt, white pepper powder, dry sherry,

sugar, honey, and ginger in a small saucepan on medium heat for 2-3

minutes. Mix together water with cornstarch then stir into the saucepan to

thicken the sauce. Once thickened, remove the sauce from heat. Brush or

coat the chicken with the sauce, being sure to get inside crevices. Cover

with plastic wrap and refrigerate for 2 hours. Preheat the roaster to 325°F

then place the chicken onto the roasting rack. Allow to cook for 1½ hours

or until the chicken's internal temperature is 165°F then serve.

SERVES 4.

Vegetable Soup

6 tbsp.

peanut oil

small cabbages, cut into strips

2 cups

carrots, chopped

celery stalks, chopped

1 cup

green onion, chopped

41/2 quarts

water

3 tsp.

sherry

3 tbsp.

soy sauce

salt and pepper, to taste

Coat the bottom of the cooking pan with oil and set the temperature

to 275°F. Preheat the oil then add cabbage, carrots, celery, and green

onions and sauté until softened. Stir in water, soy sauce, sherry, salt and

pepper. Cover with the lid and simmer for 21/2 hours then serve in heat-

safe bowls.

SERVES 10-15.

For additional recipes, visit us at

www.AromaCo.com

10.

Recipes

Roast Lamb

leg of lamb (5-6 lbs.)

11/2

large onions, thinly sliced

5-6

garlic cloves, chopped

1/3 cup

extra virgin olive oil

1/2 cup

dry red wine

1/2 cup

light soy sauce

21/2 tsp.

fresh thyme, chopped

salt and pepper, to taste

Combine all ingredients except the onions in a large bowl. Place the lamb

into the bowl and coat with the marinade then cover with plastic wrap

and refrigerate overnight. Place the roasting rack on top of the cooking

pan and preheat the roaster oven to 325°F. Place the lamb on top of the

roasting rack then arrange the onions on the lamb or surrounding the

meat. Roast for 11/2 to 31/2 hours, or until the lamb's internal temperature

is 145°F. Occasionally open the lid using caution and baste with the

remaining marinade. After finished cooking, remove the lamb from the

roaster and allow it to rest for 5-10 minutes before cutting and serving.

SERVES 4-6.

Beef Ribs

6 lbs.

beef ribs

3 tbsp.

olive oil

garlic cloves, minced

2 tbsp.

kosher salt

1 tbsp.

black pepper

1 tbsp.

fresh thyme, chopped

1 tbsp.

fresh rosemary, chopped

1 tsp.

sugar

1/2 tsp.

ground allspice

1/4 tsp.

cayenne pepper

Place the roasting rack on top of the cooking pan and preheat the

roaster oven to 250°F. Thoroughly mix garlic cloves, salt, pepper, thyme,

rosemary, sugar, allspice, and cayenne pepper in a large bowl. Brush

olive oil over the entire surface of the rib roast then massage in the dry

rub. Place the rib roast on top of the roasting rack then cover with the

lid and allow to roast for 2 hours. After 2 hours have passed, adjust the

temperature to 400°F and roast for an additional 30 minutes then serve.

SERVES 8-12.

For additional recipes, visit us at

www.AromaCo.com

11.