Aroma ART-828MS, Instruction Manual

Page: 10 / 18

COOKING TIPS AND INSTRUCTIONS
Roasting Recipes:
8
Roast Lamb
1 5-6 pound leg of lamb
½ large onion, thinly sliced
5-6 cloves garlic, chopped
⅓ cup extra virgin olive oil
½ cup dry red wine
½ cup light soy sauce
2½ 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 be-
fore 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 the 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.
CO NSE JO SY IN STR UC CIO NES PA RA CO CIN AR
Rec eta sd ea sar :
Cor der oa sad o
1 pie rna de cor der od e5 a6 lib ras
½ ceb olla gra nde ,c orta da en rod aja sfi nas
5ó 6 die nte sd ea jo pic ado s
⅓ taz a de ace ite de oliv ae xtra virg en
½ta za de vin oti nto sec o
½ta za de sal sa de soj aliv ian a
2½c uch ara dita s de hoj asd eto millo fre sco
- Sal yp im ien ta neg ra rec ién mol ida ,a gus to
Pre cal ent are lh orn oa 325
º
F.L ava ry qui tar las par tes más gru esa sd e
gra sa del cor der od esh ues ado .A dob are lc ord ero con tod osl os
ing red ien tes ,e xce pto las ceb olla s.C ubr iry ref rig era rd ura nte tod ala
noc he. Ret ira rla car ne del ado bo yg uar dar ,g uar de elr est op ara roc iar
dur ant ela coc ció n.C olo car la ceb olla en rod aja sso bre la car ne.
Col oca re lc ord ero en la rej illa yse gui rla sin stru cci one sp ara asa r.R oci ar
con elr est od ela dob o.U na vez que se com ple te la coc ció n,d eja r
rep osa re lc ord ero dur ant e5 a1 0m inu tos ant esd ec orta rlo en lon jas .
Par a6 a8 por cio nes .
Cos tilla sd ere s
1 cos tilla de res de 3lib ras
- Ace ite de oliv a
- Sal yp im ien ta ala jo
- Jug od elim ón
Lav arl ac arn e,e nju aga rla yse car la. Ant esd ep rep ara rla car ne par a
asa rla ,d eja rq ue alc anc ela tem per atu ra am bie nte .R eco rta re le xce so
de gra sa. Fro tar con ace ite de oliv a,s al, pim ien ta yju go de lim ón. Dej ar
au nla do dur ant e1 hor a.C olo car las cos tilla se nla rej illa ,c on elh ues o
hac ia arri ba. Util iza rla Tab la par aa sar com og uía .R oci arc on ado bo o
con los jug ose nla mita dd ela coc ció n.A jus tar la coc ció nse gún su
pro pio gus to. Una vez que fin alic ela coc ció n,d eja rre pos ard ura nte 10 a
15 min uto sa nte sd ec orta re nro daj as. Par a6 a8 por cio nes .
8