Aroma ART-722SB Руководство по эксплуатации - Страница 8
Просмотреть онлайн или скачать pdf Руководство по эксплуатации для Печь Aroma ART-722SB. Aroma ART-722SB 10 страниц. 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.
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RECIPES
Teriyaki Roast Chicken
Ingredients
1
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.
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