18
MULTI-FRYER
™
1 cup onion, finely chopped
1 or 2 cloves garlic, finely chopped
1
1
/
8
cups good red wine
1 tsp. fresh rosemary
3 or 4 bay leaves
3 tbsp. fresh parsley
1
1
/
3
cups tomato paste
Method:
1. Set unit to the
FRY
setting at 350°F, press
START/STOP
to preheat.
2.
Once preheated, set timer to 3 hours, press
START/STOP
to begin.
3. Heat oil or oil and drippings with lid open.
4. Sear the meat quickly, turning to brown all sides. Remove meat,
set aside.
5. Add all vegetables and garlic, cook until soft. Add the rest of
ingredients and bring to a boil.
6. Return the meat and any juices, season and close the lid.
7. Lower temperature to
BOIL
setting at 221°F. Cook until desired
doneness is reached, turning the meat halfway through. Remove
the meat and put on a serving plate. Keep hot.
8. Remove bay leaves and pureé all the vegetables and juices in
a blender or through a sieve, or serve as is.
Method:
1. Set unit to the
FRY
setting at 300°F, press
START/STOP
to preheat.
2. Once preheated, set timer to 2 hours, press
START/STOP
to begin.
3. Heat oil. Stir in onions, celery, carrots and garlic. Cook until
just tender.
4. Add stock, chick peas, kidney beans, barley, tomatoes,
potatoes, cabbage and parsley. Bring to a boil for about
10 minutes.
5. Lower temperature to 176°F on
SLOW COOK
. Cook until all
ingredients are tender. Season with salt and pepper.
6. Press
START/STOP
to turn the unit off.
7. Add cheese and pasta, if desired, to individual servings.
Pot Roast
(Serves 6-8)
Ingredients:
3 tbsp. oil or half oil and half beef drippings
1 tsp. salt and ground black pepper
4 lbs. top round, sirloin tip or rolled brisket
1 cup carrot, finely chopped
1 cup celery stalks, finely chopped
