GE 122518 - Manual (Page 8)

RE CE TA S
*S ie mp re pre ca lie nte el ho rn oa nte sd ec oc in ar (1 5m in uto sc om om áx im o)
Pa pa sa lh orn o
8a 12 pa pa s
La ve la sp ap as yp ín ch ela sc on un te ne do r .C olo qu ela pa rri lla en la olla .A pile la s
pa pa ss ob re la pa rri lla asa do ra ,a se gu rá nd ose de qu en ot oq ue nlo sla do sd ela olla
de co cc ió n.T áp ela sy co cín ela sa 40 0°F du ra nte 1h ora .
Ca zu ela de re sc on ve rd ura s
6a 8li bra sd ea sa do de pa le ta 2t aza sd ec ald od ec arn e
2t aza sd ez an ah ori as pe qu eñ as 1c uc ha ra da de sa l
8p ap as me dia na s,p ela da sy co rta da s 1c uc ha ra da de pim ie nta ne gra mo lid a
2c eb olla s,e nc ua rto s
Co lo qu ee la sa do en elf on do de la olla de co cc ió n.C olo qu ela sv erd ura sa lre de do rd el
asa do .A gre gu ela sa l,p im ie nta yc ald o.T áp elo ;c oc ín elo a3 00 °F du ra nte 3o 4h ora s
oh ast aq ue la ca rn ee sté tie rn a.
Pe ch od ev ac aa hu ma do
6a 8li bra sd ep ec ho de va ca 1c uc ha ra da de ce bo lla en po lvo
fit aza de líq uid op ara ah um ar 1c uc ha ra da de sa ld ea pio
1c uc ha ra da de sa ld ea jo
Co lo qu ee lp ec ho de va ca en un tro zo gra nd ed ep ap eld ea lu min io .S azó ne lo
ge ne ro sa me nte co ne llí qu id op ara ah um ar ylo sc on dim en to s.E nvu elv ala ca rn ec on
elp ap eld ea lu min io yd ob le la sp un ta s.C oló qu elo en la olla de co cc ió n.T áp elo y
co cín elo a2 50 °F du ra nte 4h ora s.
Po llo as ad oa ll im ón co na jo
7a 8li bra sd ep ollo
1
⁄
4
de ta za de ju go de lim ón
4d ie nte sd ea jo ,p ic ad os 2c uc ha ra da sd es al
fit aza de ma nte ca ,s ua viz ad a 1t aza de pim ie nta ne gra mo lid a
En ju ag ue elp ollo co na gu af ría ys éq ue lo co nu na to alla de pa pe l.M ezc le to do slo s
in gre die nte sy fró te lo ss ob re la pie ly en tre la pie ly la ca rn ed elp ollo .C olo qu ela
pa rri lla en la olla de co cc ió n.C olo qu ee lp ollo en la pa rri lla yt áp elo .C oc ín elo a3 50 ºF
du ra nte 2h ora sy me dia oh ast aq ue elp ollo est éc oc id o.
Gu is od eR es
4li bra sd ec arn ed er es pa ra gu iso
2
⁄
3
de ta za de pa nm olid o
6p ap as, pe la da sy co rta da se nc ub ito s
2
⁄ 3 de ta za de ta pio ca de co cc ió nr áp id a
2t allo sd ea pio 2c uc ha ra da sd es al
2c eb olla sm ed ia na sc ort ad as en tro zo sp eq ue ño s 2c uc ha ra da sd ea lb ah ac a
4la ta s(1 0fi on za sc /u )d es op ad e fic uc ha ra da de pim ie nta
to ma te sc on ce ntr ad a 2t aza sd ec ald od ec arn e
2la ta s(8 on za s)d eh on go sc ort ad os, sin dre na r
Me zc le la ca rn ec on lo st ro zo sd ep an mo lid o,s aly pim ie nta .C olo qu ela ca rn ee nla
olla de co cc ió ny ag re gu elo sd em ás in gre die nte s;m ezc le bie n.T áp elo yc oc ín elo a
25 0°F du ra nte 4o 5h ora so ha sta qu ela ca rn ey la sv erd ura se sté nt ie rn as.
S8
* Always preheat roaster prior to baking (Maximum 15 minutes)
Baked Potatoes
8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on
Roasting Rack, making sure that they don’t touch the sides of Cooking Pan. Cover and
bake at 400°F for 1 hour.
Pot Roast with Vegetables
6 to 8 lbs. beef chuck roast 2 cups beef broth
2 cups baby carrots 1 tbs. salt
8 medium potatoes, peeled and quartered 1 tsp. ground black pepper
2 onion, quartered
Place roast in bottom of Cooking Pan. Place vegetables around sides of roast. Add
salt, pepper and broth. Cover; cook at 300°F 3 to 4 hours or until tender.
Hickory-smoked brisket
6 to 8 lb. beef brisket 1 tsp. onion powder
1 ⁄ 2 cup liquid smoke 1 tsp. celery salt
1 tsp. garlic salt
Place brisket on large piece of aluminum foil. Sprinkle generously with the liquid
smoke and seasonings. Wrap the brisket with the foil and crimp edges. Place in
Cooking Pan. Cover and cook at 250°F for 4 hours.
Lemon Garlic Roast Chicken
7 to 8 lb. chicken 1 ⁄ 4 cup lemon juice
4 cloves garlic, minced 2 tsp. salt
1 ⁄ 2 cup butter, softened 1 tsp. ground black pepper
Rinse chicken in cold water and pat dry with paper towels. Combine remaining
ingredients and rub over skin and between skin and meat of chicken. Place Roasting
Rack in Cooking Pan. Place chicken on Roasting Rack and cover. Bake at 350°F for 2
to 2
1 ⁄ 2 hours or until chicken is done.
Beef Stew
4 lbs. beef stew meat 2 ⁄ 3 cup dry bread crumbs
6 potatoes, peeled and cubed 2 ⁄ 3 cup quick-cooking tapioca
2 stalks celery 2 tsp. salt
2 medium onion, cut into eighths 2 tsp. basil
4 cans (10 1 ⁄ 2 -oz. each) condensed 1 ⁄ 2 tsp. pepper
tomato soup 2 cups beef broth
2 cans (8 oz.) sliced mushrooms, undrained
Toss stew meat with bread crumbs, salt and pepper. Place beef in Cooking Pan and
add remaining ingredients; stir well. Cover and roast at 250°F for 4 to 5 hours or until
meat and vegetables are tender.
RECIPES
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