Aroma AHG-1425X Kullanım Kılavuzu - Sayfa 12

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TERIYAKI ROAST CHICKEN

1 whole chicken (about 4 lb.)

1/2 cup soy sauce

¼ teaspoon garlic salt

¼ teaspoon white pepper powder

¼ cup dry sherry

¼ cup sugar

3 slices fresh ginger root

1 ½ teaspoon honey

3 tablespoons water

1 ½ tablespoons cornstarch

Wash the whole chicken; rinse well and pat dry inside and out; pull

excess fat. 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 out. Cover and refrigerate for couple of hours. Place

the chicken on the steam rack, set the temperature to 425°F and ready

to roast. Cooking time is approximately 45 minutes or until it is done.

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 steam rack with the ribs facing upward. Set the

temperature of 400°F and cook about 40-45 minutes or until it is

done. Makes 4 servings.

ROAST BEEF

1 (3-5 pound) sirloin tip roast

½ cup of beef broth

½ tsp of freshly ground pepper

1 clove garlic (minced)

½ cup dry red wine

½ tsp salt (optional)

1 ½ tsp worcestershire sauce

2 tblsp olive oil

1 bay leaf

2-3 carrots (peeled and sliced)

1-2 onions (coarsely chopped)

2-3 potatoes (sliced)

Preheat to 400F. Rub pepper over roast and set aside. Heat olive

oil. Saute onions & garlic in pan for about 5-10 minutes. Add beef

broth, Worcestershire sauce, red wine, salt and bay leaf. Simmer for

2-3 minutes longer.

Place Roast on the steam rack and pour ingredients over top. Add

carrots, onions & potatoes. Cook for approximately 40 to 45 minutes

or to desired doneness. Serves 4-6