Dacor RSE30 Manuel d'utilisateur télécharger pdf (Page 40)

RECIPES

Pure Convection

™

Prime Rib Roast

This roast cooks best on Pure Convection™ because it will cook faster and give the roast a beautiful sear. Be sure to raise the roast

on a V- shaped rack so the convection air can circulate around the meat.

Approximate Prep time: 10 minutes

Approximate Cook time: About 24-25 minutes per pound

6 pound rib roast, boned and retied (this makes carving easier)

⁄4 cup olive oil

1 Tbsp. coarse ground kosher salt

1 Tbsp. coarse ground black pepper

⁄4 cup fresh rosemary, chopped; plus two whole sprigs

10 cloves garlic- 5 cloves minced, 5 cloves slivered

Preheat oven to 350˚F on Pure Convection™. Place one rack in the number 2 position and remove all others.

Poke the slivered garlic into the roast. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to coat.

Salt and pepper to taste.

Spray the roasting pan with nonstick cooking spray, and place two sprigs of fresh rosemary in the bottom of the pan. Place the

roast on a rack tall enough so that most of the roast is above the sides of the roasting pan. The roast should be placed fat-side up.

Roast at 350˚F for about 2

⁄

2 to 3 hours, or until internal temperature reaches 145˚F for medium rare, 160˚F for medium, or 170˚F for

well done. Remove from the oven and let rest for 15-20 minutes before carving. Cut and remove the butcher’s string and lift the

roast off the ribs to carve. Slice thinly against the grain and transfer to a serving platter. Serve warm.

Serves 12.

Preheat oven to 350˚F on Pure Convection™.

Clean and dry the chicken. Clean and cut the lemon in half and place inside the chicken cavity with several rosemary sprigs. Make

a rub with Italian parsley, rosemary, and garlic powder. Season the outside of the chicken with the rub, salt, and pepper. Place on

rack in roasting pan. Roast until golden brown and internal temperature reaches 180˚F in the thigh. Cook time should be about 1

hour 30 minutes. Allow chicken to rest 5-10 minutes before carving.

Serves 4.

Roasted Lemon Rosemary Chicken

4-5 pound roasting chicken

1 lemon, halved lengthwise

⁄4 -

⁄2 cup fresh rosemary, chopped

1 cup Italian parsley, chopped

1 cup olive oil

1 tsp. garlic powder

Salt, to taste

Pepper, to taste

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Dacor RSE30 Manuel d'utilisateur Page 40