Aroma ART-818MS, Instruction Manual & Recipe Manual

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9
COOKING TIPS AND INSTRUCTIONS
Roast Lamb
1 5-6 pound leg of lamb
1/2 large onions, thinly sliced
5-6 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/2 cup dry red wine
1/2 cup light soy sauce
2-1/2 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste
Preheat the oven to 325
o
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
1 3-pound beef rib
Olive oil
Salt and garlic pepper
Lemon juice
Wash, rinse and dry the meat. Allow meat to reach room temperature before 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 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.
CON SEJ OS EIN STR UCC ION ES PAR AC OCI NAR
9
Cor der oas ado
1pi ern ade cor der ode 5a 6lib ras
1/2 ceb olla gra nde ,co rtad aen rod ajas fina s
5ó 6di ente sde ajo pica dos
1/3 taz ade ace ite deo liva extr avi rge n
1/2 taz ade vino tint ose co
1/2 taz ade sals ade soja livi ana
2-1 /2c uch ara dita sde hoja sde tom illo fre sco
Sal ypi mien tan egr are cién moli da, agu sto
Pre cale ntar elh orn oa 325 °F. Lav ary quit arla spa rtes más gru esa sde gra sad el
cor der ode shu esa do. Ado bar elc ord ero con tod osl osi ngr edie ntes ,ex cep tol asc ebo llas .
Cub riry refr ige rar dur ante tod ala noc he. Reti rar lac arn ede lad obo ygu ard ar,g uar dee l
res top ara roc iar dur ante lac occ ión .C oloc arla ceb olla enr oda jas sob rel aca rne .
Colo car elc ord ero enl are jilla yse guir las ins tru ccio nes par aas ar.R ocia rco nel res to
del ado bo. Una vez que sec omp lete lac occ ión ,de jar rep osa rel cor der odu ran te5 a10
minu tos ante sde cor tar loe nlo njas .P ara 6a 8po rcio nes .
Cos tilla sd ere s
1co still ade res de3 libr as
Ace ite deo liva
Sal ypi mien taa laj o
Jug ode lim ón
Lav arla car ne, enju aga rla yse car la. Ante sde pre par arla car nep ara asa rla, deja rqu e
alca nce lat emp era tur aam bien te. Rec orta rel exc eso deg ras a.F rota rco nac eite de
oliv a,s al,p imi enta yju god elim ón. Deja ra unl ado dur ante 1ho ra. Colo car las cos tilla s
enl are jilla ,co nel hue soh acia arri ba. Utili zar laT abla par aas arc omo guía .R ocia rco n
ado boo con los jug ose nla mita dde lac occ ión .A jus tar lac occ ión seg úns upr opio
gus to. Una vez que fina lice lac occ ión ,de jar rep osa rdu ran te1 0a 15m inu tos ante sde
cor tar enr oda jas .P ara 6a 8po rcio nes .