Fagor America 670040380 User Manual

Tender strips of beef, with a spicy seasoning and your favorite barbeque sauce.

1 – 2 pounds flat-iron, flank, or sirloin steak
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon onion powder
1 16-oz. barbeque sauce

Sprinkle meat with seasonings. On high rack of oven, place steak on frying pan 
and roast at 450ºF for 10 minutes; turn over for another 2 minutes. This will be 
medium rare, so if a more rare doneness is desired, cut this time.

Let rest for 10 minutes. Slice across the grain at a diagonal in thin slices. Cover 
with barbeque sauce and place back in oven for another 5 minutes or until 
thoroughly heated.

Marinated in a sweet and spicy marinade and roasted to perfection, you won’t 
believe how easy this is!

¼ cup pineapple juice
2 tablespoons lemon juice, fresh
4 6-oz. Salmon fillet
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons lemon zest
¾ teaspoons cumin, ground
½ teaspoon salt
¼ teaspoon cinnamon
4 – 8 slices pineapple rings

Combine first three ingredients in a zip-loc bag; seal and marinate in refrigerator 
1 hour, turning occasionally. Remove fish from bag; discard marinade. Combine 
sugar, chili powder, lemon zest, cumin, salt and cinnamon in a bowl. Rub over fish 
on both sides and both sides of pineapple.

Lay a sheet of aluminum foil in bottom of oven. Spray low rack with cooking 
spray. Place salmon and pineapple directly on low rack and turn on oven to 450ºF 
and grill for 5 minutes. Turn over for another 3 minutes.

Halogen Oven Manual_Revn Nov10.indd   Sec2:21

Halogen Oven Manual_Revn Nov10.indd   Sec2:21

11/17/10   7:45 PM

11/17/10   7:45 PM