SEASONED EYE ROUND ROAST
3 tsp. instant minced onion 1½ tsp. seasoned salt
¾tsp. garlic salt
¾tsp. spicy Montreal steak seasoning ¼ tsp. garlic pepper
4½ lb. beef eye round roast
In small bowl, combine all ingredients, except beef and blend well. Rub seasoning evenly over roast, coating all sides.
Place on ungreased bake pan/drip pan of Black & Decker® InfraWave® Oven. Tent entire roast with foil.
Place pan inside oven and close oven door. Follow these steps:
| BEEF | or |
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ROAST |
| ROAST |
LCD Display
Increase time to
100 minutes
When cooking time is complete, oven will give an audible signal. Remove from oven and check for doneness.
Tent loosely with foil and let beef stand for at least 10 minutes before serving.
If desired, empty 2 jars beef gravy into medium saucepan, stir in drippings from roast and heat, stirring occasionally. Serve with garlic mashed potatoes and steamed fresh green beans garnished with carrot juliennes.
Makes about 8 servings.
NOTE: Insert a meat thermometer into the thickest part of the meat to test the
doneness: 120° to 125°F (49° to 52°C) for rare; 135° to 145°F (57° to 63°C) for medium
SPIT-ROASTED GARLIC CHICKEN
(For FC350/FC360 Rotisserie)
3 large cloves garlic, minced
1 tsp. herb chicken seasoning ½ tsp. seasoned salt
¼tsp. coarse ground pepper
¼tsp. poultry seasoning 4½ lb. roasting chicken
In small bowl, combine all ingredients except chicken.
Place chicken on rotisserie rod and secure both ends by inserting prongs into meat and inserting them onto rod, balancing chicken evenly on rod. Turn screws on prongs to hold meat securely in place. Rub seasoning mixture evenly over entire chicken.
Insert rotisserie rod into Black & Decker® InfraWave® Oven and close door. Follow these steps:
CHICKEN | Select |
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weight of | or | |
| chicken to | |
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LCD Display | be cooked |
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When cooking time is complete, oven will give an audible signal. Remove from oven and check for doneness.
Tent loosely with foil and let stand for at least 10 minutes before serving.
If desired, serve with baked stuffed tomatoes and sautéed mixed peppers and onions.
Makes about 5 servings.
NOTE: Insert a meat thermometer into the thickest part of the breast (do not touch
bone) to test the doneness: Breast 170°F (77°C); thigh 180°F (82°C)
29 | 30 |
