Use and Care Manual

1111
Horseradish Crusted Pork Chop
1½ tablespoons prepared horseradish
1 tablespoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons olive oil
4 boneless pork chops, ½ to ¾ inch
thick
Combine horseradish, coriander, salt,
pepper, and oil in a small bowl. Rub
mixture over both sides of the pork chops.
Place pork chops in basket. Cook at 350°
for 20–23 minutes, ipping halfway
through cooking.
4 servings
Pepper Crusted Salmon
¼ cup tamari or soy sauce
½ tablespoon orange juice
2 garlic cloves, minced
2 teaspoons honey
4 4-ounce salmon fillets
1 tablespoon olive oil
½ to 1½ tablespoons coarsely ground
mixed peppercorns
Mix tamari, orange juice, garlic, and honey
in a shallow glass baking dish. Add salmon,
turning to coat. Cover and refrigerate for
30 minutes, turning occasionally. Remove
salmon from marinade; discard marinade.
Pat salmon dry.
Rub both sides of each llet with oil. Coat
the esh side of each llet with pepper.
Line basket bottom with aluminum foil and
place llets, skin side down, on the foil.
Cook at 350° until salmon akes, about 15
minutes.
4 servings
Sesame Ginger Beef
½ cup tamari or soy sauce
3 tablespoons olive oil
2 tablespoons dark-roasted sesame oil
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 to 1½ pounds beef flank, boneless sirloin,
or top round steak
Whisk together tamari, oils, brown sugar,
ginger, and garlic in a small bowl. Add beef
to a gallon-size resealable plastic bag; pour
marinade in bag. Press as much air out of
the bag as possible and seal. Refrigerate
for 1–1½ hours, turning halfway. Remove
beef from marinade and discard marinade.
Pat steak dry and place in basket. Cook at
350° for 20–23 minutes, ipping halfway
through cooking.
4–6 servings (serving size = 4 ounces)