Salton GR80B owner manual Recipes, Little About Marinades and Rubs, Beef Marinade

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Recipes

A Little About Marinades and Rubs

Marinades tenderize, add flavor and moisten all kinds of foods. To keep beef, fish and chicken flavorful and juicy, a marinade is crucial.

There are three basic ingredients in most marinades. Acids (vine- gar, citrus, wine, etc.), oils and spices. The acids tenderize, the oils moisten, and the spices add the flavor.

The amount of time a food marinates depends on the flavor and texture of that food. For example, fish should only marinate for up to 30 minutes or less, while a steak should marinate for a couple of hours or more.

While foods are marinating, they should be kept refrigerated. It is best to remove the food and bring back to room temperature before cooking. NOTE: Do not allow raw or uncooked meats to stand at room temperature for extended periods of time.

Extra flavor can be added to meats by rubbing with your choice of spices and herbs. This is called a dry rub. Before cooking, rub the food with spice and herb mixture and it is ready to cook. Common examples of spice rubs are cracked peppercorn, garlic, or rosemary.

Beef Marinade

1-1/2-2 cups each: water and dry red wine 8-10 black peppercorns (cracked)

6-8 cloves garlic (whole)

1 red onion (sliced)

1 Tablespoon dry rosemary

•Mix ingredients together and pour over desired meat portion. Allow to marinate overnight turning from time to time.

•This marinade is the best for most kinds of meat including veni- son and tougher cuts of meat.

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Contents Rotisserie Oven Important Safeguards Additional Important Safeguards Polarized Plug Getting to Know Your George Foreman Rotisserie Oven Accessories Getting to Know Your George Foreman Rotisserie Oven ContTemperature Button Control PanelSelect Button Motor ButtonIntroduction RotisserieRotisserie Bar Prong Meat TinesRoasted Veggies/Air Bake Basket Adjustable BasketSkewers Wire Rack Before Using Rotisserie Oven for the First TimePreparing for Use Baking SheetAssembling the Rotisserie Bar Prepare FoodAssemble Drip Tray Assembling Accessories onto Rotisserie Bar Do not attach remaining End Bracket at this timeProng Meat Tines For Extra-Large Cuts of Meat Roasted VEGGIES/AIR Bake Basket Using Baking Sheet Use the Cover Handles to lift open the CoverUsing Wire Rack for Baking Using Wire Rack with SkewersOperation Use Cover Handles to lift open Cover225˚F 300˚F 350˚F Operation Food Amount Cooking ChartSuggested Internal Temp. ˚F Cook Time Food Amount Cook Suggested Internal Temp. ˚F Cook Time Seafood Hints and Tips To remove Rotisserie Oven Cover User Maintenance InstructionsTo replace Rotisserie Oven Cover User Maintenance Instructions Cont Replacing the Oven Light BulbLittle About Marinades and Rubs RecipesBeef Marinade Lamb Marinade* up to a 3 lb. lamb Fish MarinadeChicken Marinade up to a 5-6 lb. chicken Pork Marinade up to a 1 lb. of pork chopsRubs Red Meat RubFish Rub Chicken RubHerbed Roasted Chicken 5-6 lb. chicken Honey Pineapple Pork RoastHerb Rub MarinadeSkewered Lamb Kabobs KabobsGuilt-free Air Baked Fries ONE-YEAR Limited Warranty
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