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MEATS
~ BEEF STEW ~
26oz. stew beef, cut into 1" cubes • 2 or 3 potatoes, skinned and quartered • 2 or 3
carrots, quartered • 2 onions, quartered • 2 stalks celery, sliced • 1 bay leaf • 2 tbsp.
salt • 1/4 tbsp. pepper • 2 to 3 cups water or beef broth
Place all ingredients and 1 cup of water into a baking/heat resistant dish or
casserole. Stir to blend thoroughly. Add remaining water and cover dish with lid of
aluminum foil. Place dish onto lower rack and set into the Turbo Oven. Set
temperature to 300°F and cook 2 to 3 hours.
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~ ROAST PORK WITH GRAVY ~
3 lbs. fresh or frozen pork loin roast • 2 or 3 cloves garlic (sliced) • 1 or 2 tbsp.
worcestershire or soy sauce • salt • pepper
Place roast on lower rack. Season well with salt and pepper. Cut small 1-inch slits
into the fat side of the roast and insert the garlic cloves into the openings. Sprinkle
roast with Worcestershire or soy sauce. Roast at 325°F for 1-1/2 to 2 hours or until
meat thermometer reads 170°F. (Frozen roast will take 2-1/2 to 3 hours) Allow
roast to stand for 10 minutes before serving.
GRAVY:
Add 3 or 4 tbsp of very hot water to the glass container and stir well into the meat
juices that have collected. Combine 2 tbsp of cornstarch or flour with 2 or 3 tbsp of
water to form a paste. Gradually stir in 1-1/2 cups of hot water to dissolve the
paste. Pour the mixture into the glass container and stir well. Cook at 475°F for
10-15 minutes, stirring well every 5 minutes. Season to taste before serving with
roast.
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~ ORIENTAL SPARERIBS ~
3 lbs. pork spareribs, split • SAUCE: 3 tbsp. honey • 3 tbsp. honey • 3 tbsp. soy
sauce • 3/4 cup dark brown sugar • 1/2 cup ketchup • 3 tbsp. cider vinegar • 1/4 cup
water • 1/4 tsp. dry mustard • 3 cloves garlic, minced • 2 chicken bouillon cubes •
dash of tabasco
Combine all sauce ingredients in a saucepan and cook over medium heat for 5-10
minutes. Pour the sauce over ribs and allow to marinate for 1-2 hours. Place ribs
onto lower rack and put into the Turbo Oven. Brush ribs with more sauce if
desired. Roast at 350°F for 45 minutes.
P/7
CHICKEN
~ CLASSIC ROAST CHICKEN ~
2 to 3 lbs. whole chicken • salt & pepper • soy sauce • 1-2 cups of chopped carrots,
onions and celery • butter melted
Wash chicken and remove any excess fat or skin. Dry off the moisture with a
paper towel. Rub inside the cavity of the chicken well with salt and pepper. Stuff
the cavity with the chopped vegetables. Sprinkle outer skin with soy sauce and
salt. Tie legs together with string. Brush skin with butter. Place onto lower rack into
the Turbo Oven and roast for 350°F for 35-40 minutes.
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~ SPICY CUBAN ROTISSERIE CHICKEN ~
1 large whole chicken (3 lbs.) • 2 tsp. dried oregano • 1 tsp. salt & pepper • 1/4 cup
fresh lime juice • 1 tsp. ground cumin • 3 tbsp. olive oil • 1 shallot, minced • 1/4 tsp.
pepper lime slices • 2 large garlic cloves • minced cilantro sprigs • 1 tsp. grated
lime peel
Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil,
shallot, garlic, lime peel, oregano, salt, cumin and pepper together.
Cover chicken with this mixture, make sure to coat evenly. Cover chicken and
refrigerate overnight.
At cooking time, place chicken onto the lower rack into the Turbo Oven.
Set temperature to 350°F and cook for 35-40 minutes.
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~ JAMAICAN CHICKEN ~
1 whole chicken (3 lbs.) • 1/2 cup water • 5-6 thin slices fresh ginger • 2 dried chili
peppers, crumbled • 1/2 onion chopped. • 1/4 cup white-wine vinegar • 1 tbsp.
Pepper sauce • 1 tsp. dried thyme • 1/2 tsp. ground allspice • 1/2 tsp. ground Black
pepper
In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce,
thyme, allspice and black pepper. Puree until fairly smooth.
Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.
Reserve leftover mixture for later use. Cover and refrigerate overnight.
Place chicken onto lower rack into the Turbo Oven. Set temperature to 350°F and
cook for 35-45 minutes.
Take reserved mixture and place in a saucepan. Bring to a boil and keep warm
over low heat. Serve mixture as the sauce with the chicken.
P/8
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