Toastmaster 1193 Manuale Utente

- 49 -

A l ways use bake/broil pan with wire ra ck . Place meat on top of ra ck . For meat 1 inch thick or less,
place broil pan — wire ra ck assembly in oven position # 3. For thicker meat, place broil pan — wire
ra ck assembly in oven position #2. Broil food according to recommended time or until desired
d o n e n e s s, t u rning halfway through cooking time.

b a c o n

to fit tray

8-10 minu t e s

broil until done

c h i cke n

to fit tray

20-40 minu t e s

broil until done

f ra n k f u rt e r s

to fit tray

10-20 minu t e s

t u rn frequently for even brow n i n g

fish filet, 1/2 inch thick

to fit tray

5-9 minu t e s

broil until done

h a m burgers (4 oz each)

to fit tray

10-20 minu t e s

m i n i mum time for ra r e

p o rk chops, 1 inch thick

to fit tray

20-40 minu t e s

broil until done

s a u s a g e, fresh

to fit tray

20-30 minu t e s

if sausage links: pierce skin with
fo rk, turn frequently

steak, 1 inch thick

to fit tray

15-25 minu t e s

m i n i mum time for ra r e

■

M a rinate meat for added flavor and tenderi z i n g . A marinade must include an acidic ingredient like lemon
j u i c e, vinegar, wine or salsa to tenderi ze. To prepare, blend all ingredients together. M a rinate in
r e f ri g e ra t o r at least 30 minutes turning to coat meat completely. Pat dry before broiling.

Red Wine

red wine vinegar

1/4 cup

ve g e t a ble oil

2 T B L

Dijon mu s t a r d

1 T B L

c l ove garl i c, minced

1

d ried Italian seasoning

1/2 tsp

p e p p e r, coarsely gr o u n d

1/8 tsp

Curry Yogurt

plain yo g u rt

1/3 cup

lemon juice

2 T B L

ve g e t a ble oil

1 T B L

c l oves garl i c, minced

2

c u r ry pow d e r

1/2 tsp

c rushed red pepper

1/8 tsp

M e x i c a l i

prepared salsa

1/2 cup

lime juice

2 T B L

ve g e t a ble oil

1 T B L

c i l a n t r o, chopped

2 T B L

S z u e c h u a n

d a rk soy sauce

1/4 cup

d ry sherry

3 T B L

sesame oil

1 T B L

s u g a r

2 T B L

c o rn s t a r c h

2 T B L

Spicy Herb

d ry wine

1/2 cup

ve g e t a ble oil

1/2 cup

lemon juice

2 T B L

Tabasco pepper sauce

1/2 tsp

o n i o n s, chopped

1/4 cup

c l ove garl i c, minced

1

s a l t

1/4 tsp

d ried basil leave s

1/4 tsp

d ried tarragon leave s

1/8 tsp

d ry mu s t a r d

1/8 tsp

Lemon Oriental

lemon juice

1/4 cup

s oy sauce

1 T B L

ve g e t a ble oil

1 T B L

onion, chopped

2 T B L

ground ginger

1/4 tsp

c rushed red pepper

1/8 tsp