User Manual

10
English
ROAST HAM
Serves 25 to 30.
1 (13 to 15 lbs.) boneless ham 3 cups 7-Up soda
3 cups orange juice 1 tsp. pumpkin pie spice
Set rack in cookwell. Cover and preheat to 400˚F.
Place ham, fat side up, on Rack. Set rack in cookwell. Add soda, orange juice and spice.
Cover; roast 2-1/2 to 3 hours, basting ham each half hour (until internal temperature reaches
170°F)
To hold: Reduce temperature to 200°F and hold up to 1 hour.
STUFFED PORK CHOPS
Serves 6 to 12.
10 to 12 pork chops, center cut, 1-inch thick 3 green onion, thinly sliced
3 tbsp. parsley flakes 3 cup Seasoned croutons
3 tsp. Italian herb seasoning (or dry bread, cubed) 3/4 cup apple juice
3/4 cup & 6 tbsp. margarine, melted, divided
Cover and preheat to 425˚F.
With tip of knife along the bone, cut pork chops halfway down, then cut toward outside to
make pocket.
In medium mixing bowl, combine croutons, 3/4 cup margarine, onion, parsley and herbs until
well mixed. Divide stung into 10 to 12 portions; stu one portion into each pork chop.
Lightly wipe cookwell with cooking oil. Pour remaining 6 Tbsp. melted butter into preheated
cookwell. Arrange pork chops in cookwell. Cover; bake 5 to 8 minutes or until bottom side
is browned. Turn pork chops over; bake 5 minutes or until other side is browned.
Reduce
temperature to 300˚F. Add apple juice. Cover; roast 40 to 50 minutes for well done (170˚F.) or
until tender.
COUNTRY RIBS
Serves 10 to 12.
10 lbs. country-style lean ribs 1 tbsp. honey
2 lg. onions, chopped 1 tbsp. celery seed
2 bay leaves 1 clove garlic, minced
Hot water to cover ribs 1 tsp. Italian herbed seasoning
2 cups ketchup 2 tsp. liquid smoke seasoning, optional
1/4 cup lemon juice tomato sauce, to thin mixture if needed
2 tbsp. brown sugar, firmly packed
Cover and preheat to 250˚F.
Set rack in preheated cookwell. Arrange meat on rack. Add onion, bay leaves and enough hot
water to cover meat. Cover; roast for 2-1/4 hrs or until meat is tender.
Meanwhile, combine sauce ingredients in large saucepan; stir to blend. Cover; simmer 45 to
60 minutes or until sauce thickens and flavors blend. Remove from heat and set aside.
Carefully lift rack from cookwell and place on large tray with sides. Remove cookwell; slowly
pour out and discard hot water. Clean cookwell.
Set cookwell into oven base. Cover; preheat to 450°F. Lightly spray cookwell with spray
cooking oil. Set rack with meat on it into cookwell. Brush sauce evenly over meat. Cover; roast
25 to 30 minutes or until sauce is set and edges begin to brown.
To keep warm: Reduce temperature to 200°F and hold for up to 1 hour.