Aroma Roaster Ovens Manual de instruções e receitas - Página 12
Procurar online ou descarregar pdf Manual de instruções e receitas para Forno Aroma Roaster Ovens. Aroma Roaster Ovens 19 páginas. With timer and buffet server
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Place the chicken in a large bowl. Brush or rub the sauce all over the
chicken, inside out. Cover and refrigerate for couple of hours. Place the
chicken on the rack and ready to roast. Use the Time and Temperature
Chart in the book as a reference of your cooking time. Makes 4-6
Servings.
ROAST LAMB
1 5-6 pound leg of lamb
½ large onions, thinly sliced
5-6 cloves garlic, chopped
1/3 cup extra virgin olive oil
½ cup dry red wine
½ cup light soy sauce
2 ½ 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 for basting. Place sliced onion on the meat. Place
the lamb on the rack and follow roasting instructions, basting with
reserved marinade. Let it sit cool before slicing. Makes 6-8 servings.
ROASTING BEEF RIBS
1 3-pound beef rib
olive oil
salt and garlic pepper
lemon juice
Wash, rinse and dry the meat. Let it come to room temperature before
preparing it for roasting. Trim off all excess fat. Rub it well with olive
oil, salt, pepper and lemon juice. Set aside for 1 hour. Place ribs on the
rack with the ribs facing upward.
Use Cooking Time and Temperature Chart as a guide for the roasting.
Baste with fat 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.
Makes 6-8 servings.
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