George-foreman GR80 Bedienungsanleitung Seite 31
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Rubs*
Any spice or herb can be used for a dry rub on virtually any kind of
meat: roasts, chicken, steaks, and fish. These, of course, are just
suggestions. The possibilities for rubs are endless...
Here are some examples:
Red Meat Rub
1 Tablespoon cracked peppercorn
2-4 Tablespoons salt
2-4 garlic cloves (chopped or minced)
1 Tablespoon rosemary
1 Tablespoon paprika
Fish Rub
1 Tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
pinch paprika
Chicken Rub
1 Tablespoon pepper or cracked peppercorn
2-4 Tablespoons salt
1/2 Tablespoon tarragon
*Measurements will vary due to sizes of the meat. As a rule, use
1-2 Tablespoons of rub ingredients per pound of food. For a 6 lb.
chicken, use up to 12 Tablespoons of spices.
31
- Rotisserie Oven 1
- Important Safeguards 2
- Save These Instructions 2
- Polarized Plug 4
- Short Cord Instructions 4
- Getting to Know Your 5
- Introduction 9
- Introduction (Cont.) 10
- Preparing for Use 12
- Preparing for Use (Cont.) 13
- Using Wire Rack for Baking 19
- Using Wire Rack with Skewers 19
- Operation 20
- Operation (Cont.) 21
- REMAINING COOKING TIME 22
- Cooking Chart 23
- Cooking Chart (Cont.) 24
- Hints and Tips 25
- User Maintenance Instructions 26
- Beef Marinade 28
- Fish Marinade 29
- Marinade Recipes (Cont.) 30
- Red Meat Rub 31
- Fish Rub 31
- Chicken Rub 31
- Honey Pineapple Pork Roast 32
- Skewered Lamb Kabobs 33
- “Guilt-free” Air Baked Fries 34
- CONSUMER SERVICE 36
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