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Инструкция по эксплуатации Страница: 6

Vitesse VS-405 [6/14] Chicken

P/9 P/10

MEATS

~ BEEF STEW ~

26oz. stew beef, cut into 1” cubes • 2 or 3 potatoes, skinned and quartered • 2 or 3

carrots, quartered • 2 onions, quartered • 2 stalks celery, sliced • 1 bay leaf • 2 tbsp.

salt • 1/4 tbsp. pepper • 2 to 3 cups water or beef broth

Place all ingredients and 1 cup of water into a baking/heat resistant dish or

casserole. Stir to blend thoroughly. Add remaining water and cover dish with lid of

aluminum foil. Place dish onto lower rack and set into the Turbo Oven. Set

temperature to 300°F and cook 2 to 3 hours.

***********************

~ ROAST PORK WITH GRAVY ~

3 lbs. fresh or frozen pork loin roast • 2 or 3 cloves garlic (sliced) • 1 or 2 tbsp.

worcestershire or soy sauce • salt • pepper

Place roast on lower rack. Season well with salt and pepper. Cut small 1-inch slits

into the fat side of the roast and insert the garlic cloves into the openings. Sprinkle

roast with Worcestershire or soy sauce. Roast at 325°F for 1-1/2 to 2 hours or until

meat thermometer reads 170°F. (Frozen roast will take 2-1/2 to 3 hours) Allow

roast to stand for 10 minutes before serving.

GRAVY:

Add 3 or 4 tbsp of very hot water to the glass container and stir well into the

meat juices that have collected. Combine 2 tbsp of cornstarch or flour with 2 or 3

tbsp of water to form a paste. Gradually stir in 1-1/2 cups of hot water to

dissolve the paste. Pour the mixture into the glass container and stir well. Cook

at 475°F for 10-15 minutes, stirring well every 5 minutes. Season to taste before

serving with roast.

***********************

~ ORIENTAL SPARERIBS ~

3 lbs. pork spareribs, split • SAUCE: 3 tbsp. honey • 3 tbsp. honey • 3 tbsp. soy

sauce • 3/4 cup dark brown sugar • 1/2 cup ketchup • 3 tbsp. cider vinegar • 1/4

cup water • 1/4 tsp. dry mustard • 3 cloves garlic, minced • 2 chicken bouillon

cubes • dash of tabasco

Combine all sauce ingredients in a saucepan and cook over medium heat for 5-10

minutes. Pour the sauce over ribs and allow to marinate for 1-2 hours. Place ribs

onto lower rack and put into the Turbo Oven. Brush ribs with more sauce if

desired. Roast at 350°F for 45 minutes.

CHICKEN

~ CLASSIC ROAST CHICKEN ~

2 to 3 lbs. whole chicken • salt & pepper • soy sauce • 1-2 cups of chopped carrots,

onions and celery • butter melted

Wash chicken and remove any excess fat or skin. Dry off the moisture with a

paper towel. Rub inside the cavity of the chicken well with salt and pepper. Stuff

the cavity with the chopped vegetables. Sprinkle outer skin with soy sauce and

salt. Tie legs together with string. Brush skin with butter. Place onto lower rack into

the Turbo Oven and roast for 350°F for 35-40 minutes.

***********************

~ SPICY CUBAN ROTISSERIE CHICKEN ~

1 large whole chicken (3 lbs.) • 2 tsp. dried oregano • 1 tsp. salt & pepper • 1/4 cup

fresh lime juice • 1 tsp. ground cumin • 3 tbsp. olive oil • 1 shallot, minced • 1/4 tsp.

pepper lime slices • 2 large garlic cloves • minced cilantro sprigs • 1 tsp. grated lime

peel

Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil,

shallot, garlic, lime peel, oregano, salt, cumin and pepper together.

Cover chicken with this mixture, make sure to coat evenly. Cover chicken and

refrigerate overnight.

At cooking time, place chicken onto the lower rack into the Turbo Oven.

Set temperature to 350°F and cook for 35-40 minutes.

***********************

~ JAMAICAN CHICKEN ~

1 whole chicken (3 lbs.) • 1/2 cup water • 5-6 thin slices fresh ginger • 2 dried chili

peppers, crumbled • 1/2 onion chopped. • 1/4 cup white-wine vinegar • 1 tbsp.

Pepper sauce • 1 tsp. dried thyme • 1/2 tsp. ground allspice • 1/2 tsp. ground Black

pepper

In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce,

thyme, allspice and black pepper. Puree until fairly smooth.

Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.

Reserve leftover mixture for later use. Cover and refrigerate overnight.

Place chicken onto lower rack into the Turbo Oven. Set temperature to 350°F and

cook for 35-45 minutes.

Take reserved mixture and place in a saucepan. Bring to a boil and keep warm

over low heat. Serve mixture as the sauce with the chicken.

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Похожие устройства

www vitesse ru CHICKEN MEATS BEEF STEW CLASSIC ROAST CHICKEN 26oz stew beef cut into 1 cubes 2 or 3 potatoes skinned and quartered 2 or 3 carrots quartered 2 onions quartered 2 stalks celery sliced 1 bay leaf 2 tbsp salt 1 4 tbsp pepper 2 to 3 cups water or beef broth 2to 3 lbs whole chicken salt pepper soy sauce 1 2 cups of chopped carrots onions and celery butter melted Place all ingredients and 1 cup of water into a baking heat resistant dish or casserole Stir to blend thoroughly Add remaining water and cover dish with lid of aluminum foil Place dish onto lower rack and set into the Turbo Oven Set temperature to 300 F and cook 2 to 3 hours Wash chicken and remove any excess fat or skin Dry off the moisture with a paper towel Rub inside the cavity of the chicken well with salt and pepper Stuff the cavity with the chopped vegetables Sprinkle outer skin with soy sauce and salt Tie legs together with string Brush skin with butter Place onto lower rack into the Turbo Oven and roast for 350 F for 35 40 minutes ROAST PORK WITH GRAVY SPICY CUBAN ROTISSERIE CHICKEN 3 lbs fresh or frozen pork loin roast 2 or 3 cloves garlic sliced 1 or 2 tbsp Worcestershire or soy sauce salt pepper 1 large whole chicken 3 lbs 2 tsp dried oregano 1 tsp salt pepper 1 4 cup fresh lime juice 1 tsp ground cumin 3 tbsp olive oil 1 shallot minced 1 4tsp pepper lime slices 2 large garlic cloves minced cilantro sprigs 1 tsp grated lime peel Place roast on lower rack Season well with salt and pepper Cut small 1 inch slits into the fat side of the roast and insert the garlic cloves into the openings Sprinkle roast with Worcestershire or soy sauce Roast at325 F for 1 1 2 to 2 hours or until meat thermometer reads 170 F Frozen roast will take 2 1 2 to 3 hours Allow roast to stand for 10 minutes before serving GRAVY Add 3 or 4 tbsp of very hot water to the glass container and stir well into the meat juices that have collected Combine 2 tbsp of cornstarch or flour with 2 or 3 tbsp of water to form a paste Gradually stir in 1 1 2 cups of hot water to dissolve the paste Pour the mixture into the glass container and stir well Cook at 475 F for 10 15 minutes stirring well every 5 minutes Season to taste before serving with roast ORIENTAL SPARERIBS 3 lbs pork spareribs split SAUCE 3 tbsp honey 3 tbsp honey 3 tbsp soy sauce 3 4 cup dark brown sugar 1 2 cup ketchup 3 tbsp cider vinegar 1 4 cup water 1 4 tsp dry mustard 3 cloves garlic minced 2 chicken bouillon cubes dash of tabasco Combine all sauce ingredients in a saucepan and cook over medium heat for 5 10 minutes Pour the sauce over ribs and allow to marinate for 1 2 hours Place ribs onto lower rack and put into the Turbo Oven Brush ribs with more sauce if desired Roast at 350 F for 45 minutes P 9 Truss chicken or tie drumsticks together In large bowl mix lime juice olive oil shallot garlic lime peel oregano salt cumin and pepper together Cover chicken with this mixture make sure to coat evenly Cover chicken and refrigerate overnight At cooking time place chicken onto the lower rack into the Turbo Oven Set temperature to 350 F and cook for 35 40 minutes JAMAICAN CHICKEN 1 whole chicken 3 lbs 1 2 cup water 5 6 thin slices fresh ginger 2 dried chili peppers crumbled 1 2 onion chopped 1 4 cup white wine vinegar 1 tbsp Pepper sauce 1 tsp dried thyme 1 2 tsp ground allspice 1 2 tsp ground Black pepper In blender combine water ginger chili peppers onions vinegar pepper sauce thyme allspice and black pepper Puree until fairly smooth Truss chicken or tie drumsticks together Spread mixture onto chicken thoroughly Reserve leftover mixture for later use Cover and refrigerate overnight Place chicken onto lower rack into the Turbo Oven Set temperature to 350 F and cook for 35 45 minutes Take reserved mixture and place in a saucepan Bring to a boil and keep warm over low heat Serve mixture as the sauce with the chicken P 10

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