George Foreman GV5 Owner's Manual page 11

Roasted Chicken with Stuffing
2 1/2 lb. whole chicken
1 Tbsp. olive oil
1 Tbsp. Italian seasoning
1 10 3/4-oz. can reduced fat cream of mushroom soup
2/3 cup water
1 6-oz. box stuffing mix
• Preheat the Contact Roaster.
• Coat the Baking Pan with non-stick spray. Rub the olive oil over the
chicken and sprinkle the Italian seasoning on top of the skin. Place
into the Baking Pan.
• Mix the mushroom soup and water together. Stir in the dry stuffing
mix. Arrange around the chicken in the Baking Pan.
• Using oven mitts, insert the Baking Pan into the Contact Roaster and
set the Timer for 60 minutes. Check for doneness and continue roast-
ing if necessary.
• Yield: Serves 4
Roast Pork with Apples and Garlic
2-3 lb. boneless center loin pork roast, 6-7 inches long
4 small baking apples, quartered
1 head of garlic, peeled
1 medium onion, cut into eighths
1 Tbsp. crushed thyme
salt and pepper to taste
• Preheat the Contact Roaster.
• Rub the pork roast with thyme, salt and pepper.
• Using oven mitts and a plastic or wooden utensil, place the meat, into
the Contact Roaster and set the Timer for 75 minutes.
• Core the apples and cut into quarters. Separate garlic cloves and
peel. Cut the onion into eighths.
• Turn meat over and add the apples, onion and garlic. Set the timer for
15 minutes. Check for doneness and continue roasting if necessary.
• Yield: Serves 8-12
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