Seasoned Eye Round Roast; Spit-Roasted Garlic Chicken - Black & Decker INFRAWAVE FC300 Use And Care Book Manual

SE SONED EYE ROUND RO ST
3 tsp. instant minced onion
1½ tsp. seasoned salt
¾ tsp. garlic salt
¾ tsp. spicy Montreal steak seasoning
¼ tsp. garlic pepper
4½ lb. beef eye round roast
In small bowl, combine all ingredients, except beef and blend well. Rub seasoning
evenly over roast, coating all sides.
Place on ungreased bake pan/drip pan of Black & Decker® InfraWave® Oven.
Tent entire roast with foil.
Place pan inside oven and close oven door.
Follow these steps:
BEEF
LCD Display
When cooking time is complete, oven will give an audible signal.
Remove from oven and check for doneness.
Tent loosely with foil and let beef stand for at least 10 minutes before serving.
If desired, empty 2 jars beef gravy into medium saucepan, stir in drippings from
roast and heat, stirring occasionally. Serve with garlic mashed potatoes and
steamed fresh green beans garnished with carrot juliennes.
Makes about 8 servings.
NOTE: Insert a meat thermometer into the thickest part of the meat to test the
doneness: 120° to 125°F (49° to 52°C) for rare; 135° to 145°F (57° to 63°C) for
medium
29
or
Increase
time to
100 minutes
SPIT-RO STED G RLIC CHICKEN
(For FC350/FC360 Rotisserie)
3 large cloves garlic, minced
1 tsp. herb chicken seasoning
½ tsp. seasoned salt
¼ tsp. coarse ground pepper
¼ tsp. poultry seasoning
4½ lb. roasting chicken
In small bowl, combine all ingredients except chicken.
Place chicken on rotisserie rod and secure both ends by inserting prongs into meat
and inserting them onto rod, balancing chicken evenly on rod. Turn screws on
prongs to hold meat securely in place. Rub seasoning mixture evenly over entire
chicken.
Insert rotisserie rod into Black & Decker® InfraWave® Oven and close door.
Follow these steps:
CHICKEN
LCD Display
When cooking time is complete, oven will give an audible signal.
Remove from oven and check for doneness.
Tent loosely with foil and let stand for at least 10 minutes before serving.
If desired, serve with baked stuffed tomatoes and sautéed mixed peppers and
onions.
Makes about 5 servings.
NOTE: Insert a meat thermometer into the thickest part of the breast (do not touch
bone) to test the doneness: Breast 170°F (77°C); thigh 180°F (82°C)
Select
weight of
or
chicken to
be cooked
30