Ronco Showtime ST3001WHGEN User Manual page 13

marinade juices, often during the last 10 minutes, or until the internal temperature reaches 160ºF on a meat
thermometer. Slice the pork on the diagonal, place on a serving platter. Warm the reserved marinade and spoon
it over the pork slices and serve. Serves 4.
Thoroughly coat the beef with salt and pepper. Place the beef tenderloin on Spit Rods. Rotate for 30 to 30
minutes or until the internal temperature reaches 140ºF for rate on the mat thermometer. Remove roast and slice
into ½ inch thick slices and serve with Horseradish Sauce. Serves 6.
In a flat baking dish stir together the ketchup, soy sauce, Worcestershire sauce, brown sugar, garlic, chili
powder, salt and pepper. Add the steak and turn to coat. Cover and marinate in the refrigerator for 2 to 8 hours.
Remove the steak from the marinade. Place the steak in the Flat Standard Basket. Tighten lid and cook for 18
minutes for rare or 25 minutes for medium. If not brown enough, position the basket facing the Heating Element
and turn the switch to "Pause-to-Sear" for 2-3 minutes per side. Remove and slice thinly across the grain.
Serves 4.
Beef Tenderloin Roast with Horseradish Sauce
One 3-Pound Beef Tenderloin Roast
Salt and Pepper To Rub On Roast
Horseradish Sauce: ¾ Cup Whipping Cream
4 Tablespoons Prepared Horseradish
2 Tablespoons Fresh Lemon Juice
Marinated Top Sirloin Steak
One 1¾ to 2 Pound Sirloin Steak
2 Tablespoons Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Brown Sugar
1 Clove Garlic, Minced
½ Teaspoon Chili Powder
Salt and Pepper to Taste
Roasted Vegetables Skewers with Balsamic Basil Marinade
1 Red Bell Pepper, Cut Into 1 Inch Pieces
1 Yellow Summer Squash, Cut Into ¼ Inch Slices
1 Zucchini Cut Into ¼ Inch Slices
16 White Button Mushrooms, Stems Removed
8 Green Onions, Cut Into 1½ Inch Pieces
½ Cup Bertolli Olive Oil
6 Tablespoons Balsamic Vinegar
2 tablespoons Minced Fresh Vinegar
½ Teaspoon Salt
½ Cup Ketchup
Marinade
2 Cloves Garlic