Use and Care Manual

26
AUTO ROAST
The AUTO ROAST setting roasts perfectly. Preheat-
ing the oven is not necessary for roasting meat and
poultry. Place foods on the rack which holds meat out
of its juices. Never cover the rack with aluminum foil.
You don’t need a pan because the turntable will catch
the drippings.
HELPFUL TIPS:
• Shield thin or bony areas of roasts or breast, wing
tips and legs of poultry to prevent overbrowning.
Use small smooth strips of aluminum foil.
• Should you wish to have gravy, place a shallow
oven-glass baking dish below the meat on the rack
to collect any juices. When food is done, simply
make gravy in the baking dish and cook using
HIGH power.
• Roast less-tender cuts of beef in heat-resistant
and microwave-safe covered casserole or in oven
cooking bag set in baking dish. Covering helps
tenderize meat.
• Check doneness after minimum time using a meat
thermometer. Add additional time, if necessary.
• After cooking, cover roasts with “tent” of foil and let
stand 5 to 10 minutes before carving.
Pot Roast with Vegetables
4 to 5-pound round or chuck pot roast
1
/2 teaspoon salt
1
/2 teaspoon garlic powder
1
/2 teaspoon dried thyme leaves
1
/8 teaspoon pepper
4 potatoes, peeled and quartered
3 onions, quartered
2 carrots, sliced
3
/4 cup water
2 tablespoons brown bouquet sauce
Makes 8 servings
Place meat in 4-quart casserole. Pat seasonings into
meat. Add vegetables. Combine water and browning
sauce; pour into casserole dish. Cover with lid.
Cook 21 to 23 minutes per pound on HIGH MIX
CONVECTION (325°F) or until meat is fork-tender.
Allow to stand 5 minutes.
Nutrition facts per serving:
Calories: 325
Protein: 36 g.
Carbohydrate: 21 g.
Fat: 11 g
Cholesterol: 102 mg.
Sodium: 227 mg.
C
Meat Loaf Cordon Bleu
1
1
/2 pounds ground beef
1 egg
1 small onion, chopped
1 carrot, grated
1 stalk celery, finely chopped
1
/2 cup seasoned bread crumbs
1
/4 cup catsup
1
/2 teaspoon dried thyme leaves
1
/4 teaspoon garlic powder
1
/8 teaspoon pepper
1
/4 pound boiled ham, sliced
1
/4 pound Swiss cheese, sliced
Makes 6 servings
Thoroughly combine all ingredients except ham and
cheese. On a sheet of wax paper, press mixture into
a 9 x 12-inch rectangle.
Layer sliced ham on meat, then cheese. Roll up,
starting at narrow end. Seal ends to form loaf. Place
seam side down in loaf pan, 9 x 5 inches. Cook 35 to
40 minutes on HIGH MIX CONVECTION (325°F) or
until internal temperature reaches 155°F. Cover and
allow to stand 5 to 10 minutes.
Nutrition facts per serving:
Calories: 384
Protein: 30 g.
Carbohydrate: 12 g.
Fat: 23 g
Cholesterol: 145 mg.
Sodium: 525 mg.
C
MAIN DISH RECIPES