Table Of Contents - Galloping Gourment Perfection-Aire Cookbook & Instruction Manual

TABLE OF CONTENTS

I. INTRODUCTION ....................................................................................................................... 5
Benefits ....................................................................................................................................... 6
Features ....................................................................................................................................... 7
A Healthier Lifestyle................................................................................................................... 8
II. USING YOUR PERFECTION-AIRE
Product Diagrams........................................................................................................................ 9
Safety Warning ......................................................................................................................... 11
Before You Begin Cooking ...................................................................................................... 12
How to Operate the Perfection-Aire
Cleaning Your Oven ................................................................................................................. 13
III. HELPFUL HINTS .................................................................................................................. 14
Cooking Tips............................................................................................................................. 14
Selecting Your Food ................................................................................................................. 15
Food Preparation and Presentation ........................................................................................... 16
IV. APPETIZERS ......................................................................................................................... 16
Orange Spareribs....................................................................................................................... 17
Garlic Toast............................................................................................................................... 18
Sweet and Sour Chicken Kebab with Peanut Dipping Sauce ................................................... 19
Spicy Wings .............................................................................................................................. 20
V. MEATS, FISH AND POULTRY ............................................................................................ 21
Roast Chicken ........................................................................................................................... 22
Oriental Grilled Chicken........................................................................................................... 23
Roast Turkey............................................................................................................................. 24
Grilled Sirloin Steak ................................................................................................................. 24
Grilled Filet Mignon ................................................................................................................. 25
Stuffed Breast of Veal............................................................................................................... 26
Boneless Rib Roast ................................................................................................................... 27
Spicy Beef Ribs......................................................................................................................... 28
Roast Pork, Chinese Style......................................................................................................... 29
Braised Pork Loin in Cider ....................................................................................................... 30
BBQ Spareribs .......................................................................................................................... 31
Roast Leg of Lamb.................................................................................................................... 32
Bacon and Eggs......................................................................................................................... 32
Grilled Shrimp .......................................................................................................................... 33
BBQ Shrimp.............................................................................................................................. 34
Fish in a Sack ............................................................................................................................ 35
Grilled Tuna Steaks (Swordfish and Salmon) .......................................................................... 36
VI. VEGETABLES....................................................................................................................... 36
French Fries / Potato Chips....................................................................................................... 37
Potatoes Baked in Jackets ......................................................................................................... 38
Cauliflower Au Gratin .............................................................................................................. 39
Roasted Vegetables................................................................................................................... 40
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OVEN ..................................................................... 9
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................................................................................... 12