Aroma ART-722SB Gebruiksaanwijzing - Pagina 8

Blader online of download pdf Gebruiksaanwijzing voor {categorie_naam} Aroma ART-722SB. Aroma ART-722SB 10 pagina's. 30-quart whole meal roaster oven

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HOW TO CLEAN

Always unplug unit and allow to completely cool before cleaning.

1. Wash the enameled cooking pan, upper trays, rack and lid

with warm, soapy water using a sponge or dishcloth.

2. Rinse thoroughly to remove any soap residue. Dry

thoroughly before returning enameled cooking pan

and accessories to roaster oven body for storage.

3. Wipe body clean with a damp cloth.

• Do not use harsh abrasive cleaners.

• This appliance is NOT dishwasher safe.

• Do not immerse roaster oven body, cord or plug in

HELPFUL

water or any other liquid.

HINTS

• Any other servicing should be performed by Aroma

Housewares Company.

RECIPES

Teriyaki Roast Chicken

Ingredients

whole chicken (about 4lb.)

½ cup

soy sauce

¼ tsp

garlic salt

¼ tsp

white pepper powder

¼ cup

dry sherry

¼ cup

sugar

3 slices

fresh ginger root

1½ tsp

honey

3 tbsp

water

1 ½ tbsp

cornstarch

Ingredients

1 5-6 lbs.

leg of lamb

1½

large onions, thinly sliced

5-6

cloves garlic, chopped

⅓ cup

extra virgin olive oil

½ cup

dry red wine

½ cup

light soy sauce

2½ tsp

fresh thyme leaves

Salt and freshly ground black pepper

For additional cooker recipes, visit our website at www.AromaCo.com

Wash the whole chicken; rinse well and pat dry. Set aside. Combine soy sauce,

garlic salt, white pepper powder, dry sherry, ginger and sugar in a small saucepan.

Boil and simmer over medium heat for 2-3 minutes. Mix water with cornstarch. Stir

to thicken the sauce. Set aside to cool. Place the chicken in a large bowl. Brush or

rub the sauce all over the chicken, inside and out. Cover and refrigerate for 2 hours.

Place the chicken on the roasting rack.Roast at 325ºF for approximately 1½ hours.

Makes 4-6 Servings.

Roast Lamb

Preheat the oven to 325ºF. Wash and trim the thicker portions of fat from the lamb,

boned. Marinate lamb with all ingredients, except onions. Cover and refrigerate

overnight. Take meat out from marinade, saving the remaining marinade for basting.

Place sliced onions on the meat. Place the lamb on the roastingrack. Roast

for approximately 1½ to 3½ hours, until done. Baste periodically with reserved

marinade. After cooking is complete, let lamb sit for 5-10 minutes before slicing.

Makes 6-8 servings.