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

Models: GR80B

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

Contents

Rotisserie Oven Model No. GR80BSave These Instructions Important SafeguardsTHIS APPLIANCE IS FOR HOUSEHOLD USE ONLY Additional Important Safeguards Polarized Plug Short Cord InstructionsGeorge Foreman Rotisserie Oven Getting to Know YourH E F G George Foreman Rotisserie Oven Cont AccessoriesGetting to Know Your Temperature Button George Foreman Rotisserie Oven contA C D B E F Control PanelSelect Button Motor ButtonGetting to Know Your George Foreman Rotisserie Oven contIntroduction ROTISSERIEACCESSORIES Rotisserie Bar Introduction Cont4-ProngMeat Tines 2-ProngMeat TinesAdjustable Basket Roasted Veggies/Air Bake BasketSkewers Introduction ContWire Rack Before Using Rotisserie Oven for the First TimePreparing for Use Baking SheetPreparing for Use Cont Prepare FoodAssembling the Rotisserie Bar Assemble Drip TrayDO NOT attach remaining End Bracket at this time Assembling Accessories onto Rotisserie BarPreparing for Use Cont 2-PRONGMEAT TINES Preparing for Use Cont4-PRONGMEAT TINES For Extra-LargeCuts of Meat Preparing for Use ContADJUSTABLE BASKET ROASTED VEGGIES/AIR BAKE BASKETFigure Figure Preparing for Use ContUsing Baking Sheet Preparing for Use ContUsing Wire Rack for Baking Using Wire Rack with SkewersOperation Operation Cont Operation Cont Cooking Chart FoodAmount SuggestedCooking Chart Cont CookPORK LAMBHints and Tips User Maintenance Instructions To remove Rotisserie Oven Coverserious injuries can occur To replace Rotisserie Oven CoverUser Maintenance Instructions Cont Replacing the Oven Light BulbA Little About Marinades and Rubs RecipesBeef Marinade Lamb Marinade* up to a 3 lb. lamb Marinade RecipesFish Marinade Chicken Marinade up to a 5-6lb. chicken Marinade Recipes ContPork Marinade up to a 1 lb. of pork chops Rubs Red Meat RubFish Rub Chicken RubHerbed Roasted Chicken 5-6lb. chicken Honey Pineapple Pork RoastHerb Rub MarinadeKabobs Skewered Lamb KabobsMarinade “Guilt-free”Air Baked Fries ONE-YEARLIMITED WARRANTY Service and Repair