Use and Care Manual

TOASTER OVEN RECIPES - BROIL (cont.)
- Combine all seasonings and rub mixture all over the surface of roast. Place roast into
oven. Set heat selection according to Broil.
- Broil for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.
SWEET CHILE CHUTNEY ROAST BEEF
2 ½ lb. Boneless Rib of beef.
Glaze: 3 tbsp. honey 1 tbsp. dried chilies
Chutney: 1 large thinly sliced apples 2 tomatoes, chopped
2 tbsp. brown sugar ½ cup red wine
½ cup water Pinch of cayenne pepper
- Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10 minutes
until nice and thick.
- Place roast beef into oven.
- Set heat selection according to Broil.
- Cook for ½ hour – 45 minutes.
- Brush Honey onto roast. Let broil for another 10 minutes and brush some of Chutney
mixture onto roast.
- Serve with remaining Chutney mixture.
JAMAICAN CHICKEN
½ cup Water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion chopped.
¼ cup white-wine vinegar
1 tbsp. pepper sauce
1 tsp. dried thyme
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)
- In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme,
allspice and black pepper. Puree until fairly smooth.
- Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.
Reserve leftover mixture for later use. Cover and refrigerate overnight.
- Place chicken into oven and set heat selection according to Broil. Broil for 1- 1½ hour.
- Take reserved mixture and place in a saucepan. Bring to a boil and keep warm over low
heat.
- Serve mixture as the sauce with the chicken.
BALSAMIC CHICKEN
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. dried rosemary
½ tsp. red pepper flakes
1 clove garlic, minced
1 whole chicken (4 lbs.)
1 green bell pepper, sliced
1 red bell pepper, sliced.
1 small red onion, quartered
3 carrots cut into 1” pieces.
1 small eggplant cut into 1” pieces
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