Viking DMOR206SS Convection Cookbook - Page 9

Broiled Chicken 250 ml 1c 1 medium 15 ml 1 tbsp 2 ml 1/2 tsp 2 ml 1/2 tsp 1 ml 1/8 tsp 1.25 to 1.5 kg 21/2 to 3 lb dry white wine onion, chopped dried thyme leave salt garlic powder pepper broiler-fryer chicken, cut up  Makes 4 servings 1. Combine all ingredients except chicken. Reserve some of the marinade to be used later. Place chicken skin side down in large dish. Pour marinade over chicken. Marinade 2 hours. 2. Preheat oven to 450˚F or use BROIL setting. Remove chicken from marinade. Place chicken pieces on broiling trivet. Broil until chicken next to bone is no longer pink, about 30 minutes. 3. Microwave the reserved marinade at HIGH (100%) until onion is soft, about 2 minutes. Pour over chicken pieces. Steak Roulade 50 ml 1/4 c 50 ml 1/4 c 50 ml 1/4 c 700 g 11/2 lb 1 medium 1 stalk 1/2 125 ml 1/2 c 25 ml 2 tbsp 125 ml 1/2 c red wine soy sauce vegetable oil flank steak onion, diced celery, diced green pepper, diced sliced mushroom margarine or butter seasoned bread crumbs  Makes 4 servings 1. Combine wine, soy sauce and oil in large dish. Add steak and marinate several hours. 2. Combine remaining ingredients, except bread crumbs, in small bowl. Microwave at HIGH (100%) until soft, 4 to 5 minutes. Stir in crumbs. 3. Remove meat from marinade. Spread filling over meat. Roll meat up, starting at narrow end. Tie securely with string. Roast 30 minutes on HIGH MIX, 325˚F, or until internal temperature reaches 130˚F. Poultry Pie Filling: 750 ml 3c 1 package (300 g) 1 can (284 ml) 125 ml 1/2 c 25 ml 2 tbsp 2 ml 1/2 tsp 2 ml 1/2 tsp 2 ml 1/2 tsp 1 ml 1/4 tsp 1 ml 1/4 tsp 1 ml 1/8 tsp diced, cooked boneless chicken or turkey frozen peas, thawed cream of mushroom soup milk chopped pimiento dried oregano leaves dried marjoram leave salt dried thyme leaves garlic powder pepper Crust: 250 ml 1 c all-purpose flour 5 ml 1 tsp baking powder 2 ml 1/2 tsp salt 50 ml 1/4 c margarine or butter 50 to 75 ml 3 to 5 tbsp milk  Makes 8 servings 1. Combine filling ingredients in a 23 cm (9 inch) deep dish pie pan; set aside. 2. Combine flour, baking powder and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add enough milk to form a soft dough. Roll out on lightly floured surface to fit top of dish. Fit dough onto dish. Trim, seal and flute. Cut small slits in crust. 3. Place pie on broiling trivet. Bake 25 to 30 minutes on LOW MIX, 375˚F or until thoroughly heated. 6