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www.oster.com
www.oster.com
14
RECIPES
ROASTING
LEMON GARLIC ROAST CHICKEN
¼ cup butter or margarine, softened 2 large cloves garlic, minced
1 tbsp grated lemon peel 1 tsp salt
¼ tsp pepper 2 tbsp fresh lemon juice
4 to 5 lb chicken
Preheat roaster at 350⁰ F for 15 minutes. In small bowl, combine
all ingredients, except chicken; blend well. Spread mixture
evenly between skin and meat and on skin of chicken. Place
rack in roaster oven with handles up and curved bars down.
Place chicken on rack and place lid on roaster.
Roast for 1 ¼ hours or until chicken registers 170⁰ F in breast
and 180⁰ F in thigh when tested with meat thermometer.
Let rest 10 minutes before serving.
Makes 4 to 5 servings.
SPICY BEEF ROAST
¼ cup low sodium soy sauce 2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce 2 tsp Dijon mustard
3 lb sirloin tip roast 4 large cloves garlic, minced
2 tbsp cracked black peppercorns ½ tsp salt
Preheat roaster at 350⁰ F for 15 minutes. In small bowl, combine
soy sauce, Worcestershire sauce and mustard. Brush over roast.
In clean small bowl, combine garlic, peppercorns and salt.
Sprinkle evenly over roast. Place rack in roaster oven with
handles up and curved bars down. Place beef on rack and place
lid on roaster.
Roast to desired doneness following guide in roasting chart on
page 10-11.
Let rest 10 minutes before serving.
Makes about 8 servings.
PORK ROAST
4 - 5 lb. pork loin roast ½ teaspoon pepper
4 cloves garlic, minced ½ cup Italian dressing
1 teaspoon salt ¼ cup Worcestershire sauce
Preheat roaster to 350° F. Place roast on rack. Press minced garlic
into surface of the roast. Place rack in roaster. Combine dressing
and Worcestershire sauce. Brush roast with marinade. Cover;
cook for 2 to 2 ½ hours or until done.
ORANGE AND CHILI BRAISED SHORT RIBS
9 lbs beef short ribs 1 tbsp salt
1 tsp pepper 3 large onions, halved and sliced
10 large cloves garlic, minced 3 cups beef stock or broth
2 jars (12 oz., ea) chili sauce 1 cup orange juice
1 tsp crushed red pepper akes Fresh cilantro sprigs
Hot cooked rice
Peel of 1 navel orange, cut in wide strips
Preheat roaster to 375⁰ F for 15 minutes. Season short ribs with
salt and pepper; add half the ribs to removable pan and cover.
Let short ribs brown on both sides, turning once (about 15
minutes). Remove to bowl. Repeat with remaining short ribs.
Pour o drippings. Reduce heat to 250⁰ F.
Add onions, garlic, beef stock, chili sauce place in removable
roaster pan. Add remaining ingredients, except cilantro and rice.
Stir to blend. Return short ribs to roaster. Cover and cook for 3 ½
hours or until short ribs are tender.
Garnish with cilantro and serve over rice.
Makes about 10 servings
15
General Roaster Ovens IB_Oster_15ESM1.indd 14-15 5/4/15 3:43 PM
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