Aroma ART-828MS Gebruiksaanwijzing - Pagina 10

Blader online of download pdf Gebruiksaanwijzing voor {categorie_naam} Aroma ART-828MS. Aroma ART-828MS 19 pagina's. Stainless steel 18-quart roaster oven

Pagina afdrukken

COOKING TIPS AND INSTRUCTIONS

Roasting Recipes:

Roast Lamb

5-6 pound leg of lamb

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

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

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.