RECIPES

Beef [For Oven Top Grill & Griddle]

Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with grilling INSIDE the oven as well by using the Grilling Rack.

HERB STEAKS

 

4

Beef boneless top loin steaks, 1” thick. (1 pound)

¼ Cup

Dijon Mustard

2

Cloves garlic, chopped finely

2 Teaspoons

Chopped rosemary leaves. (Fresh or dried)

1 Teaspoon

Ground pepper

-Heat up your Oven Top Grill to desired temperature. Mix the mustard, rosemary, pepper and garlic. Spread mixture onto both sides of the steaks.

-Grill steaks uncovered for 5-10 minutes depending on desired doneness.

COWBOY T-BONE STEAKS

4

Beef T-Bone steaks, ¾” thick

¼ Cup

Softened butter

½ Teaspoon

Worcestershire sauce

1 Tablespoon

Dijon Mustard

2

Cloves garlic, cut in halves

4 Teaspoons

Crushed black peppercorn

¼ Teaspoon

Lime juice

Salt & pepper for taste

 

-Heat up your Oven Top Grill to desired temperature. Rub garlic onto steaks. Press crushed peppercorn into the steaks.

-Mix the remaining ingredients except the salt and pepper. Brush thinly onto steaks. Set aside remaining mixture.

-Cover and grill steaks for 5-10 minutes depending on desired doneness. Serve with remaining butter mixture and sprinkle with salt and pepper.

TEQUILA LIME STEAKS

 

2 lb.

Beef boneless steak

2 Tablespoons

Tequila

2 Tablespoons

Vegetable oil

½ Cup

Lime juice

½ Teaspoon

Salt

½ Teaspoon

Ground cumin

½ Teaspoon

Cayenne pepper

2

Cloves chopped garlic

-Mix all the ingredients except the steak in a bowl. Using a fork, pierce steak a few times on both sides. Coat steak with tequila marinade and store with the marinade in refrigerator for 6 hours. Do not exceed 24 hours.

-Heat up your Oven Top Grill to desired temperature. Remove steak from the marinade. Reserve the remaining marinade for later use.

-Cover and grill steak for 3-7 minutes depending on desired doneness. Occasionally brush the remaining marinade onto steak while grilling.

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BALSAMIC HERB STEAKS

4

Beef boneless top loin steaks, 1” thick. (1 pound)

½ Cup

Balsamic vinegar

8

Sprigs of thyme

8

Sprigs of rosemary

¼ Cup

Olive oil

-Combine ros emary and thyme sprigs in a bowl. Stir in the balsamic vinegar and oil. Add steaks to marinade. Coat well on both sides. Cover steaks and marinade with plastic wrap and refrigerate up to 6 hours. Do not exceed 24 hours.

-Heat up your Oven Top Grill to desired temperature. Remove steaks from the marinade. Reserve the remaining marinade for later use.

-Cover and grill steak for 5-10 minutes depending on desired doneness. Occasionally brush the remaining marinade onto steak while grilling.

PEPPER STEAK WITH CABERNET

 

6 Sirloin Steaks

4 Tbsp. Cracked Peppercorn

½ Tsp. Salt

(black, green and pink)

1 Tbsp. Olive Oil

3 Shallots, sliced

1 Cup Cabernet wine

1 ½ Cups beef broth

1 Cup Cream

2 Tbsp. Butter

-Heat up your Oven Top Grill to desired temperature. Season steaks with peppercorn and salt.

-Over medium heat, in a saucepan, combine olive oil and 1 Tbsp. Butter, shallots and cabernet. Stir and cook until the mixture thickens slightly to a glaze. Add cream and reduce mixture. Mix well and keep warm. Season with salt.

-Grill steaks uncovered for 5-10 minutes depending on desired doneness. Occasionally brush the mixture onto steaks while grilling. Reserve remaining mixture and serve the steaks.

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Maximatic RO-2002 instruction manual Beef For Oven Top Grill & Griddle

RO-2002 specifications

The Maximatic RO-2002 is a state-of-the-art Reverse Osmosis (RO) system designed to provide homes and businesses with clean, safe drinking water. This advanced purification system integrates cutting-edge technologies to ensure that users have access to high-quality water devoid of impurities, contaminants, and harmful chemicals.

One of the standout features of the Maximatic RO-2002 is its multi-stage filtration system. This system typically consists of five stages, each targeting specific contaminants. The initial stages utilize sediment filters to remove larger particles such as sand, dirt, and rust. Following this, activated carbon filters help eliminate chlorine, volatile organic compounds (VOCs), and unpleasant tastes and odors, ensuring that the water is not only safe but also palatable.

The heart of the Maximatic RO-2002 is its reverse osmosis membrane. This semi-permeable membrane is capable of filtering out 99% of dissolved solids, including heavy metals and harmful microorganisms. This stage of filtration is crucial, as it transforms ordinary tap water into ultra-pure water suitable for drinking, cooking, and even brewing beverages.

Another notable characteristic of the Maximatic RO-2002 is its efficiency. This model is designed to reduce water wastage, a common drawback of traditional RO systems. The enhanced design minimizes the ratio of waste water to purified water, making it an eco-friendly choice for conscious consumers.

Additionally, the system incorporates a built-in storage tank, allowing users to have a readily available supply of purified water. This tank usually has a generous capacity, ensuring that even during peak demand times, there is always purified water on hand.

Furthermore, the Maximatic RO-2002 is equipped with user-friendly features such as a digital display for monitoring filter life and system status. This feature allows users to maintain their unit easily and ensures optimal performance.

Overall, the Maximatic RO-2002 stands out in the crowded market of water purification systems for its advanced multi-stage purification process, efficient water usage, and user-centric design. It delivers on the promise of providing clean, safe, and delicious drinking water, making it an ideal choice for health-conscious individuals and families.