Assembly; Recipes - Masterbuilt 20100809 Operation Manual & Safety Instructions

Before assembly read instructions carefully. Assemble grill on a clean, flat surface.

ASSEMBLY

Tool needed for assembly: Phillips Head Screwdriver
14
1
A
14
B
16
5
Attach leg (14) to outer shell (1) using
1
pan head screws (A) as shown.
Repeat for remaining legs.
Attach drip cup holder (16) to leg (14)
2
using pan head screw (A) and hex nut
(B) as shown.
Repeat for remaining legs.
A
ROASTED FISH ON ROSEMARY
1 tablespoon olive oil
1 (12-ounce) boneless fish fillet, 1 inch thick
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 sprigs fresh rosemary
2 teaspoons chopped fresh rosemary
1 lemon, thinly sliced
Preheat unit on HI setting.
Heat oil in a medium non-stick skillet over high heat just until
hot. Sprinkle fish with salt and pepper. Sear fish 1 to 2
minutes on each side. Place rosemary
sprigs in bottom of basket. Place fish
on top of rosemary. Sprinkle fish with
chopped rosemary, and top with
lemon slices. Roast on HI for
10 minutes or just until fish is opaque.
ROASTED PEACH SUNDAES
3 ripe peaches, halved and pitted
1 tablespoon brown sugar
2 teaspoons lemon juice
3 cups nonfat vanilla frozen yogurt
6 gingersnaps, crumbled
Set controller on MED-HI setting.Toss peach halves with
brown sugar and lemon juice, and place them cut-side-up in
basket. Roast until the peaches are tender, 20 to 30
minutes.
Top each peach half with a 1/2-cup scoop of frozen yogurt
and a sprinkle of crumbled gingersnaps (if using). Serve
immediately.
ROASTED TOMATOES
4 medium size ripe tomatoes, cut in half
4 tablespoons extra virgin olive oil
2 tablespoons fresh chopped herbs (oregano, marjoram,
parsley, thyme or rosemary)
Sea salt and freshly ground pepper to taste
Set controller to MED. Drizzle the oil over tomatoes, sprin-
kle the herbs on top. Place tomatoes in basket, cut sides
facing up. Roast for 30 - 40 minutes, or until they are very
tender. Serve warm or at room temperature, seasoned
with salt and pepper to taste.

RECIPES

ROASTED CHICKEN
1 whole chicken 4 to 4 1/2 lb.
Olive oil as needed
Freshly ground pepper, to taste
6 to 8 bacon slices
2 tablespoons finely diced shallots
1 teaspoon all-purpose flour
1/2 cup white wine
2 tablespoons chicken demi-glace
1 cup chicken broth
1 teaspoon minced fresh thyme
2 tablespoons cold unsalted butter, cut into 2 pieces
Wash and blot the chickens dry with paper towels. Rub the
back sides with olive oil and season on both sides with pepper.
Place chicken on stand, breast side up in basket. Tuck the
wings behind the breasts. Drape the bacon slices over the
breasts.
Set controller on HI. Roast until an instant-read thermometer
inserted into the thickest part of a thigh, away from the bone,
registers 170°F (77°C), 1 to 1 1/4 hours. Transfer the chicken to
a carving board, cover loosely with foil and let rest for
10 minutes.
Set a pan over medium-high heat and warm olive oil. Add the
shallots and cook, stirring occasionally, until softened, about 2
minutes. Stir in the flour and cook for 30 seconds. Add the wine,
stirring to scrape up the browned bits, then whisk in the demi-
glace and broth. Simmer until the sauce is slightly thickened, 3
to 4 minutes. Remove the pan from the heat and whisk in the
thyme and butter.
Carve chicken and arrange on a warmed platter. Drizzle with
sauce and store remaining sauce alongside.
ROASTED PORK
1 (2 1/2 lb.) pork tenderloin roast
2 teaspoons mint leaves (freeze dried)
2 cloves garlic
Salt & pepper
Italian salad dressing
Cut up garlic in small bits. Add 1 teaspoon mint and salt and
pepper. Cut slits in roast and stuff with dry mixture. Coat roast
with remaining mint leaves. Place roast in plastic bag and
dribble about 1/4 jar of Italian seasoning. Marinate overnight.
Roast on MED until internal temperature is 160°F (71°C).
10