Elite ERO-2008N Use and Care Manual download pdf (Page 13)

CAJUN PORK ROAST

(Can substitute with Beef Roasts)

Ingredients:

2 lbs. Boneless Single Loin Pork Roast 2 Tbsp. Paprika

½ Tsp. Cayenne Pepper ½ Tsp. Garlic Powder

2 Tsp. Oregano 1 Tsp. Thyme

½ Tsp. Salt ½ Tsp. White pepper

1 Tsp. Cumin ¼ Tsp. Nutmeg

- Combine all seasonings and rub mixture all over the surface of roast. Place

roast into oven. Set heat selection according to Roasting or Rotisserie.

- Roast for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.

SWEET CHILE CHUTNEY ROAST BEEF

2 ½ lb. Boneless Rib of beef.

Glaze: 3 Tbsp. Honey 1 Tbsp. Dried chilies

Chutney: 1 large thinly sliced apples 2 Tomatoes, chopped

2 Tbsp. Brown Sugar ½ Cup Red Wine

½ Cup Water Pinch of Cayenne pepper

- Place ingredients for Chutney into saucepan. Bring to a boil and simmer for

10 minutes until nice and thick.

- Place roast beef into oven.

- Set heat selection according to Roasting or Rotisserie.

- Cook for ½ hour – 45 minutes.

- Brush Honey onto Roast. Let roast for another 10 minutes and brush some of

Chutney mixture onto Roast.

- Serve with remaining Chutney mixture.

RECIPES Chicken [For Oven Roast or Rotisserie]

These recipes can all be used by cooking the roasting rack OR by using the

Rotisserie Spit & Fork.

JAMAICAN CHICKEN

½ Cup Water 5-6 thin slices fresh ginger

2 dried chili peppers, crumbled ½ onion chopped.

¼ cup white-wine vinegar 1 Tbsp. Pepper sauce

1 Tsp. Dried thyme ½ Tsp. Ground allspice

½ Tsp. Ground Black pepper 1 Whole chicken (4 lbs.)

- In blender, combine water, ginger, chili peppers, onions, vinegar, pepper

sauce, thyme, allspice and black pepper. Puree until fairly smooth.

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Elite ERO-2008N Use and Care Manual Page 13