Aroma ART-828MS Instruction Manual - Page 10
Browse online or download pdf Instruction Manual for Oven Aroma ART-828MS. Aroma ART-828MS 19 pages. Stainless steel 18-quart roaster oven
COOKING TIPS AND INSTRUCTIONS
Roasting Recipes:
Roast Lamb
1
5-6 pound leg of lamb
½
large onion, thinly sliced
5-6
cloves garlic, chopped
⅓ cup
extra virgin olive oil
½ cup
dry red wine
½ cup
light soy sauce
2½ 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
º
the lamb, boned. Marinate lamb with all the ingredients except for
onions. Cover and refrigerate overnight. Take meat out from marinade,
saving the remaining marinade for basting. Place sliced onion on the
meat. Place the lamb on the rack and follow roasting instructions. Baste
with reserved marinade. After cooking is complete, let lamb sit for 5-10
minutes before slicing. Makes 6-8 servings.
Beef Ribs
1
3-pound beef rib
-
Olive oil
-
Salt and garlic pepper
-
Lemon juice
Wash, rinse and dry the meat. Allow meat to reach room temperature be-
fore preparing it for roasting. Trim off excess fat. Rub with olive oil, salt,
pepper and lemon juice. Set aside for 1 hour. Place ribs on the rack with
the ribs facing upward. Use the Roasting Chart as a guide for the roasting.
Baste with marinade or juices 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 before slicing. Makes 6-8 servings.
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