Masterbuilt 9010090017090317, 20100809 operation manual Assembly, Recipes

ASSEMBLY	Before assembly read instructions carefully. Assemble grill on a clean, flat surface.
	Tool needed for assembly: Phillips Head Screwdriver

RECIPES

ROASTED FISH ON ROSEMARY

ROASTED CHICKEN

141

A

14

B

16

1Attach leg (14) to outer shell (1) using pan head screws (A) as shown.

Repeat for remaining legs.

2Attach drip cup holder (16) to leg (14) using pan head screw (A) and hex nut

(B) as shown.

Repeat for remaining legs.

1 tablespoon olive oil

1(12-ounce) boneless fish fillet, 1 inch thick 1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

8sprigs fresh rosemary

2teaspoons chopped fresh rosemary

1lemon, thinly sliced Preheat unit on HI setting.

Heat oil in a medium non-stick skillet over high heat just until hot. Sprinkle fish with salt and pepper. Sear fish 1 to 2 minutes on each side. Place rosemary

sprigs in bottom of basket. Place fish on top of rosemary. Sprinkle fish with chopped rosemary, and top with lemon slices. Roast on HI for

10 minutes or just until fish is opaque.

ROASTED PEACH SUNDAES

3 ripe peaches, halved and pitted

1 tablespoon brown sugar

2 teaspoons lemon juice

3 cups nonfat vanilla frozen yogurt

6 gingersnaps, crumbled

Set controller on MED-HI setting.Toss peach halves with brown sugar and lemon juice, and place them cut-side-up in basket. Roast until the peaches are tender, 20 to 30 minutes.

Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.

1 whole chicken 4 to 4 1/2 lb. Olive oil as needed

Freshly ground pepper, to taste 6 to 8 bacon slices

2 tablespoons finely diced shallots

1 teaspoon all-purpose flour 1/2 cup white wine

2 tablespoons chicken demi-glace

1 cup chicken broth

1 teaspoon minced fresh thyme

2 tablespoons cold unsalted butter, cut into 2 pieces

Wash and blot the chickens dry with paper towels. Rub the back sides with olive oil and season on both sides with pepper. Place chicken on stand, breast side up in basket. Tuck the wings behind the breasts. Drape the bacon slices over the breasts.

Set controller on HI. Roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 1 to 1 1/4 hours. Transfer the chicken to a carving board, cover loosely with foil and let rest for

10 minutes.

Set a pan over medium-high heat and warm olive oil. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Add the wine, stirring to scrape up the browned bits, then whisk in the demi- glace and broth. Simmer until the sauce is slightly thickened, 3 to 4 minutes. Remove the pan from the heat and whisk in the thyme and butter.

Carve chicken and arrange on a warmed platter. Drizzle with sauce and store remaining sauce alongside.

A

ROASTED TOMATOES

4 medium size ripe tomatoes, cut in half

4 tablespoons extra virgin olive oil

2 tablespoons fresh chopped herbs (oregano, marjoram, parsley, thyme or rosemary)

Sea salt and freshly ground pepper to taste

Set controller to MED. Drizzle the oil over tomatoes, sprin- kle the herbs on top. Place tomatoes in basket, cut sides facing up. Roast for 30 - 40 minutes, or until they are very tender. Serve warm or at room temperature, seasoned with salt and pepper to taste.

ROASTED PORK

1 (2 1/2 lb.) pork tenderloin roast

2 teaspoons mint leaves (freeze dried)

2 cloves garlic Salt & pepper Italian salad dressing

Cut up garlic in small bits. Add 1 teaspoon mint and salt and pepper. Cut slits in roast and stuff with dry mixture. Coat roast with remaining mint leaves. Place roast in plastic bag and dribble about 1/4 jar of Italian seasoning. Marinate overnight. Roast on MED until internal temperature is 160°F (71°C).

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