Curtis Stone CSCOR0020, Инструкция по эксплуатации

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Prep Time: 5 minutes
Cook Time: 1 hour and 20 minutes
Rotisserie Prime Rib
METHOD
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Tightly tie beef crosswise with kitchen string in 3 to 4 places to maintain cylindrical shape that is no wider than 6
inches in diameter. Fit beef onto Rotisserie Spit and secure well with Rotisserie Tines. Coat beef with oil and season
generously with salt and pepper.
Position spit inside Curtis Stone Convection Oven. Position Oven Tray on Oven Rack in lowest rack position of oven.
Using ROTISSERIE mode, roast beef at 300°F 1 1/4 to 1 1/2 hours, or until an instant-read thermometer inserted into
thickest part of beef reads 120°F for rare doneness. Using Rotisserie Removal Tool, remove spit from oven and rest
beef on cutting board 15 minutes. Remove beef from spit and remove twine.
Carefully pour off fat in oven tray and discard. Place oven tray over medium heat, add broth and bring to boil, stirring
with wooden spoon to scrape up browned bits. Season jus with salt and pepper.
Cut beef into 1/2-inch-thick slices and serve with jus.
INGREDIENTS
Make Ahead: Beef is best served after cooking.
1 boneless rib-eye roast (5 lb), fat trimmed to thin layer
2 tsp olive oil
3/4 cup high-quality beef broth
Serves: 8
Prep Time: 15 minutes, plus 15 minutes resting time
Cook Time: 45 minutes
Shawarma Spiced Leg of Lamb
METHOD
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In small bowl, mix coriander, cumin, paprika, cayenne, cinnamon, 2 tsp salt, and 1 tsp pepper. Coat lamb with oil and
rub all over with spice mixture.
Tightly roll lamb into cylinder. Tie lamb crosswise with kitchen string in 4 to 5 places to help maintain its shape
while roasting. Fit lamb onto Rotisserie Spit and secure well with Rotisserie Tines.
Position spit inside Curtis Stone Convection Oven. Position Oven Tray on Oven Rack in lowest rack position of oven.
Using ROTISSERIE mode, roast lamb at 450°F 45 minutes, or until an instant-read thermometer inserted into thickest
part of lamb reads 130°F for medium doneness. Using Rotisserie Removal Tool, remove spit from oven and rest lamb
on cutting board 15 minutes. Remove lamb from spit and remove string.
Thinly slice lamb crosswise and transfer to serving platter.
INGREDIENTS
Make-Ahead: Lamb can be coated in spice mixture, tied, covered, and refrigerated up to 1 day ahead.
2 tsp each ground coriander, ground cumin, paprika
1/4 tsp each cayenne, ground cinnamon
1 boneless butterflied leg of lamb (about 3 lb) excess fat removed
2 tsp olive oil
Serves: 6
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