Salton RSB-1056 Instruction Booklet page 11

Beef Stew
10 lbs. (4.5 kgs.)
3 tbsp. (45 ml)
2 tsp. (10 ml)
4 lbs. (3.6 kgs)
3
2 lbs. (1.8 kgs)
Place cooking oil in bottom of pan. Add 1/2 of stewing beef. Cover and cook
at 425°F (220°C) until browned. Set aside and brown second half of stewing
beef and onions. Return browned beef to roaster and add water up to the top
of the beef. Add salt and pepper. Cover and bring to a boil at (450°F / 230°C).
Simmer at 350°F (175°C) for 1-1/2 hours or until meat is tender. Add more
water if necessary. Cook carrots and peas according to package directions
then add to the roaster. Stir to distribute evenly. Serve immediately or leave
on warm until ready to serve.
Roast Chicken
2
1 tsp. (5 ml)
1 tsp. (5 ml)
2 tsps. (10 ml)
2
2
1/3 cup (85 ml)
1/4 cup (60 ml)
Sprinkle the inside of cavities with thyme and salt. Mix margarine with onions
and celery and place inside cavity of chickens. Mix honey and mustard together
in a small bowl. Brush the mixture on the outside of the chicken. Place chicken
on rack and roast at 425°F (220°C) for 20 minutes. Decrease temperature
to 375°F (190°C) and brush occasionally with remaining honey and mustard
mixture. Roast until internal temperature is 195°F (90°C).
Stewing beef
Cooking oil for browning
Salt
Pepper
Water
Frozen sliced carrots
Spanish onions, cut in chunks
Frozen peas
Roasting chickens, 5 lbs. (2.2 kgs.) each
Dried thyme
Salt
Butter or margarine
Onions, diced
Celery stalks, diced
Honey
Spicy brown mustard
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