Haier RTC1700SS User Manual download pdf (Page 30)

HERB MARINATED BROILED

CHICKEN

2 tablespoons grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon chopped turkey

1 teaspoon chopped chives

1 teaspoon paprika

1 teaspoon Dijon mustard

1

/8 teaspoon each dill, thyme, sage

4-pound broiler fryer chicken, cut in half

Set TEMPERATURE CONTROL to 450˚

and FUNCTION CONTROL to BROIL.

Preheat for 20 minutes. Combine all

ingredients except chicken in a

gallon-size sealable plastic bag. Add

the chicken and seal. Marinate at room

temperature while the oven is

preheating. Remove the chicken from

the bag and place it on the

BROILING/ROASTING RACK in the

DRIP/BAKING PAN. Pour the extra

marinade over the chicken. Slide the

pan onto the OVEN RACK in the middle

rack position facing down. Broil for

30-40 minutes or until skin is crisp and

well browned.

Makes 2-4 servings

BONELESS BARBECUED

PORK RIBS

3 pounds boneless pork ribs, cut 1

1

/2

inches thick

1 cup catsup

1

/3 cup teriyaki sauce

2 tablespoons brown sugar

1 tablespoon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Set TEMPERATURE CONTROL to 450˚F

and FUNCTION CONTROL to BROIL.

Preheat for 20 minutes. Combine all

ingredients except ribs in a small

saucepan and bring to a boil. Pour into

a large bowl and allow to cool at room

temperature. Place the ribs on the

BROILING/ROASTING RACK over the

DRIP/BAKING PAN. Slide the pan onto

the OVEN RACK in the middle rack

position facing down. Broil for 15

minutes. Remove the ribs to the bowl

containing the sauce. Turn each to coat

well. Return the ribs to the rack and

cook for 15-20 minutes or until glazed

and nicely browned.

Makes 6-8 servings

English

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RTC1700SS Manual 10/2/03 4:06 PM Page 31

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