Herb-RubbedSteak
Seasoning:
3garlic cloves, finely chopped
1/2cup finely chopped onion
2teaspoons dried, crushed herbs
(basil,oregano, rosemary,or thyme leaves)
1/4teaspoon ground black pepper
Meat:
1-2lbs. boneless beef sirloin steak
TeriyakiChicken Kabobs
Marinade:
1/2cup soy sauce
1/4cup sherry
3/4cup brown sugar
2tablespoons vegetable oil
1garlic clove, pressed
1/2teaspoon ground ginger
1teaspoon chopped green onions
Meatand Vegetables:
Approximately2 lbs. boneless, skinless
chickenbreasts
1red bell pepper
1green bell pepper
1red onion
1can pineapple chunks
Salmonwith Herbs
Seasoning:
2tablespoons finely chopped shallots
1tablespoon chopped parsley
1/4teaspoon thyme
1/2teaspoon tarragon
1/4teaspoon basil
1tablespoon lemon juice
6tablespoons butter
saltand pepper
Meat:
2salmon steaks
Power Source 120V 60 Hz 120V 60 Hz
Power Consumption 850W 1300W
Dimensions (w x d x h) 181⁄8" x 13" x 37⁄16" 235⁄8" x 141⁄2" x 37⁄16"
Weight 4.6 lbs. 6.8 lbs.
SPECIFICATIONSRECIPESDirections:
1.Mix seasonings in a small bowl.
2.Evenly rub the seasoning mixture onto
bothsides of meat.
3.Place steak on preheated grill, at 350°F.
Cookfor approximately 5-10 minutes on
eachside.
Directions:
1.Mix ingredients for marinade together.
2.Cut chicken, red onion, and bell
peppersinto approximately 1-inch
squares.
3.Marinade chicken for atleast 30 minutes.
4.Soak bamboo or wooden skewers in
waterat least 30 minutes before using
toprevent burning.
5.Place chicken and vegetables on
skewers.
6.Place skewers on preheated grill, at
350°F. Cook for approximately25minutes,
rotatingfrequently.
Directions:
1.Melt the butter and sauté the shallots
untiltender.
2.Add thyme, tarragon, basil and lemon
juice.
3.Brush the steaks with the herb butter
andsprinkle with parsley.
4.Place salmon steaks on preheated
grill,at 300°F. Cookfor approximately
5-7minutes each side.
6