Salton ID-1081 Instruction Booklet page 10

Mushroom-Sauced Tournedos
6 - 6 oz. ( 170 g)
1/2 lb. (225 g)
2 tbsp. (30 ml)
1/3 cup ( ml)
1/2 cup (125 ml)
1. Trim any excess fat from steaks.
2. Add butter to pan and melt on 'Low' power level temperature 120°C/250°F.
3. Press the Fry Button. Add mushrooms to butter. Fry until soft then remove
and keep aside.
4. Fry steaks in the same skillet. Cook to desired doneness, turning once.
Season with a little salt and pepper and transfer to a serving platter.
Keep warm.
5. Add wine to skillet and stir to loosen crust bits from the bottom of pan.
`Decrease temperature to 'Low' and add cream. Stir. Cook until sauce is
slightly thickened. Stir mushrooms into sauce. Pour over steaks and serve.
Chicken with Peppers
2 lbs. (1 kg)
1
2 cloves
4
1 can (28oz/796 ml)
1/4 cup (50 ml)
1-1/2 tsp. (7 ml) each
1 tbsp. (15 ml)
1. Sprinkle chicken with 1/2 tsp. (2 ml) salt and pepper.
2. Place 1 tbsp (15 ml) olive oil in pan in Fry mode. When oil is hot, brown
chicken in batches. Transfer to a plate.
3. Drain fat from pan. Add onion, garlic and green pepper, stirring
occasionally, until softened.
4. Drain tomatoes reserving 1/4 cup (50 ml) of the juice. Add juice to pan;
cook, scraping up the brown bits from the bottom of the pan. Cook until
almost all liquid is evaporated.
5. Add tomatoes and 1 tsp (5 ml) salt and pepper to pan. Return chicken and
any accumulated juices to the pan, spooning sauce over top.
6. Change the setting to BOIL mode until mixture comes to a boil.
Reduce power level to 'Low' and temperature to 120°C/250°F. Cover and
simmer, stirring occasionally, until juices run clean when chicken is pierced.
7. Transfer chicken and peppers to a serving plate and keep warm.
8. Increase power to 'Medium-High' and cook until sauce is thickened.
Pour over chicken.
beef tenderloin steaks
sliced mushrooms
butter
red wine
whipping cream
boneless chicken thighs
onion
garlic, minced
green peppers, cut in 1" (2.5 cm) strips
diced tomatoes
fresh parsley, chopped
salt and pepper
olive oil
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