Duckling L’Orange
1 (5 lb.) duckling
1
/
2
small onion
1
/
2
small apple
1 teaspoon dried rosemary
Salt and pepper to taste
Sauce
1
/
2
cup orange juice
1
/
3
cup packed brown sugar
2 teaspoons grated orange peel
Dash salt
1 tablespoon orange juice
2 teaspoons cornstarch
Step 1.
Assemble Jet-Stream Oven with
one Expander Ring. Place onion and
apple in duck cavity; sprinkle in rose-
mary, salt and pepper. Place duck,
breast side down, on rack coated
with no-stick spray. Cook according to
guidelines.
Step 2.
Turn duck breast side up and
continue cooking according to guide-
lines. Prepare sauce by blending together
1
/
2
cup orange juice, brown sugar, orange
peel and salt in saucepan. Mix together
cornstarch and 1 tablespoon orange
juice; stir into saucepan. Cook until
mixture is thickened and clear,
stirring constantly.
Remove onion and apple from duck,
carve and serve with sauce.
Chinese Chicken Stir-Fry
3
⁄
4
lb. boneless, skinless chicken breasts
1 large red bell pepper
1 medium onion
1
⁄
2
lb. pea pods, tips and strings removed
1 cup bean sprouts
1 tablespoon oil
1
⁄
4
cup sweet and sour sauce or glaze
Step 1.
Cut chicken and pepper into
1
/
4
inch strips; cut onion into
1
/
4
inch slices.
Combine chicken, pepper, onion, pea
pods, bean sprouts and oil in liner pan.
Cook according to guidelines.
Step 2.
Stir in sauce and continue cook-
ing until chicken is done and vegetables
are tender crisp. Serve over rice with
additional sauce, if desired.
Guidelines at a Glance
TM
PREHEAT
FAN SPEED
RACK USE
TEMP
1. YES
2. NO
4
400˚
400˚
HIGH
HIGH
TIME
YIELD
3
MIN.
3-4
MIN.
NONE
NONE
Guidelines at a Glance
TM
PREHEAT
FAN SPEED
RACK USE
TEMP
1. YES
2. NO
4
350˚
350˚
HIGH
LOW
TIME
YIELD
30
MIN.
30-40
MIN.
28
Содержание Jet Stream JS-1500
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