Use and Care Manual

3130
ROASTINg
Your oven grills giving tender, juicy results.
Preheating is not necessary so put food on rack,
program the oven and touch START/+30 SEC . It is
wise to remove excess fat, slash edges and season, if
desired. The rack should NOT BE COVERED BY FOIL.
Food may be turned half way through the grilling time.
HELPFUL TIPS:
• Spray rack and turntable with nonstick vegetable
cooking spray for easier cleanup.
• Grill food in advance, if desired, then slice. Individual
servings may be reheated as needed by microwav-
ing at MEDIUM (50%).
• Clean by turning rack over onto the turntable. Place
cup of water in the turntable and heat for 2 minutes
onHIGHpower.Removetonishcleaning.Wipe
out oven interior.
Ginger Pork Kabobs
1 egg, beaten
1
/2 cup crushed chow mein noodles
1
/4 cup apple juice
2 tablespoons soy sauce
1 tablespoon grated ginger root
1 pound ground pork
1 can (8 ounces) pineapple chunks
(juice pack), drained
1 large red pepper, cut into 3/4-inch chunks
1
/2 cup apple juice
2 tablespoons cider vinegar
1 teaspoon cornstarch
Makes 4 servings
Mix egg, crushed noodles,
1
/4 cup apple juice, soy
sauce and gingerroot. Crumble ground pork into
mixture; blend thoroughly, shape into 1-inch balls.
Set aside.
For glaze, mix
1
/2 cup apple juice, vinegar and
cornstarch in small bowl. Microwave at HIGH (100%)
until thickened, 1
1
/2 to 3 minutes, stirring every 30
seconds.
Thread pork balls alternately with pineapple and red
pepper chunks on 4 wooden or metal skewers. Place
on rack.
Brush kabobs with glaze. Cook for 15 to 20 minutes on
ROAST (top & bottom elements). Turn over half way
through roast time and brush with glaze. Brush with
remaining glaze before serving.
Nutrition facts per serving:
Calories: 256
Protein: 29 g.
Carbohydrate: 18 g.
Fat: 7 g
Cholesterol: 153 mg.
Sodium: 652 mg.
C
Marinated Steak Kabobs
1
/4 cup sugar
1
/4 cup soy sauce
1
/4 cup white wine
1 tablespoon vegetable oil
1 teaspoon ground ginger
1
/4 teaspoon salt
2 pounds lean top beef round steak,
cut into 1-inch cubes
2 large green peppers, cut into chunks
8 cherry tomatoes, cut into halves
1 can (8 ounces) pineapple chunks
(juice pack),drained
Makes 4 servings
Mix sugar, soy sauce, wine, oil, ginger and salt in
medium bowl. Stir in steak cubes; cover. Marinate
at room temperature 1 hour or at least 4 hours in
refrigerator.
Remove steak cubes from marinade; reserve marinade.
Thread steak cubes alternately with remaining
ingredients on 8 wooden or metal skewers. Place on
rack. Cook for 8 to 12 minutes on ROAST (top & bottom
elements). Turn and brush with marinade. Continue to
cook for 8 to 12 minutes on ROAST or until desired
doneness.
Note: Skewers up to 10 inches can be used.
Nutrition facts per serving:
Calories: 432
Protein: 52 g.
Carbohydrate: 15 g.
Fat: 17 g
Cholesterol: 153 mg.
Sodium: 381 mg.
C
ROASTINg RECIPES