GILMAN Gemini GOG100R, Manual

Page: 9 / 32

7
RECIPES
HERB COATED ROAST BEEF
Ingredients
- 1 TEASPOON CUMIN SEEDS
- 1 TEASPOON CORIANDER SEEDS
- 1/2 CUP PACKED FRESH PARSLEY LEAVES
- 2 TABLESPOONS OLIVE OIL
- 4 CLOVES GARLIC, CHOPPED
- 1 TABLESPOON GRATED PEELED FRESH GINGER
- 1 TEASPOON SEA SALT
- 1/2 TEASPOON FRESHLY GROUND PEPPER
- 1 (3-POUND) EYE ROUND BEEF ROAST, TRIMMED OF EXCESS FAT
Directions
In a small skillet, toast the cumin and coriander seeds over low heat until
fragrant, 2 to 3 minutes. Cool. Transfer the seeds to a chopper and pulse until
coarsely ground. Add the parsley, oil, garlic, ginger, salt and pepper and pulse
to form a thick paste. Rub the roast all over with the herb paste. Slide the roast
on the Rotisserie Rod, centering it in the middle of the Rod. With kitchen string,
tie the roast firmly in 2-inchintervals into a cylindrical shape.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Place the loaded Rod into the Oven chamber with the square tip end toward the
Drive Port, resting the handle on the Handle Port. Press down into place until it
locks securely. Close the Glass Lid. Set the Temperature to 175°C and the
Timer to 1 hour and roast. Add 2 to 3 tablespoons water to the Oil Drip Tray and
slide back into place. Reset the Timer to 20 minutes and roast until finished.
Place the roast on the Rack over a cutting board and let stand 10 minutes.
Remove the Rod and cut off the kitchen string. Cut into thin slices.