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RECIPES - Roasts (For Oven Roast/Rotisserie)
These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit
& Fork.
ROYAL PORK ROAST
• Cut 8 deep slits in the top of roast, insert garlic into slits.
• Mix mustard, vinegar, thyme, and sage in a bowl. Brush on the mixture onto the roast
entirely.
• Place roast into the oven.
• Set Timer for 1 hour and begin cooking.
• Set heat selection according to Roasting or Rotisserie.
• Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium-high heat or
until jam melts. Brush jam mixture onto roast once. (Save ¼ cup of broth for later use.)
• Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest of
beef broth into mixture in a saucepan and cook over medium heat until bubbly and
thickened.
• Serve sauce over thin slices of the pork roast.
1 cup reduced-fat beef broth
¾ cup unsweetened apple juice
½ cup apricot jam
1 tbsp. cornstarch
1 tbsp. sour cream
1 boneless pork top loin roast (3 lbs.)
2 cloves garlic, thinly sliced
2 tbsp. dijon mustard
1 tsp. red wine vinegar
¾ tsp. ground thyme
½ tsp. ground sage
RECIPES - Chicken (For Oven Roast/Rotisserie)
SPICY CUBAN ROTISSERIE CHICKEN
• 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, take chicken and insert into the oven.
• Set heat selection according to Roasting or Rotisserie.
• Cook about 1- 1½ hours.
• Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has cooled
down.
• Serve with lime slices and cilantro sprigs.
1 shallot, minced
¼ tsp. pepper lime slices
2 large garlic cloves
Minced cilantro sprigs
1 tsp. grated lime peel
1 large whole chicken (4 lbs.) 2 tsp.
dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
3 tbsp. olive oil
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