Haier RTC1700SS User Manual - Page 30

RTC1700SS Manual 10/2/03 4:06 PM Page 31 English HERB MARINATED BROILED CHICKEN BONELESS BARBECUED PORK RIBS 2 tablespoons grated Parmesan cheese 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon chopped turkey 1 teaspoon chopped chives 1 teaspoon paprika 1 teaspoon Dijon mustard 1/8 teaspoon each dill, thyme, sage 4-pound broiler fryer chicken, cut in half Set TEMPERATURE CONTROL to 450˚ and FUNCTION CONTROL to BROIL. Preheat for 20 minutes. Combine all ingredients except chicken in a gallon-size sealable plastic bag. Add the chicken and seal. Marinate at room temperature while the oven is preheating. Remove the chicken from the bag and place it on the BROILING/ROASTING RACK in the DRIP/BAKING PAN. Pour the extra marinade over the chicken. Slide the pan onto the OVEN RACK in the middle rack position facing down. Broil for 30-40 minutes or until skin is crisp and well browned. Makes 2-4 servings 3 pounds boneless pork ribs, cut 1 1/2 inches thick 1 cup catsup 1/3 cup teriyaki sauce 2 tablespoons brown sugar 1 tablespoon mustard 1 teaspoon garlic powder 1 teaspoon onion powder Set TEMPERATURE CONTROL to 450˚F and FUNCTION CONTROL to BROIL. Preheat for 20 minutes. Combine all ingredients except ribs in a small saucepan and bring to a boil. Pour into a large bowl and allow to cool at room temperature. Place the ribs on the BROILING/ROASTING RACK over the DRIP/BAKING PAN. Slide the pan onto the OVEN RACK in the middle rack position facing down. Broil for 15 minutes. Remove the ribs to the bowl containing the sauce. Turn each to coat well. Return the ribs to the rack and cook for 15-20 minutes or until glazed and nicely browned. Makes 6-8 servings 29