I n s t r u c t i o n a l M a n u a l & R e c i p e G u i d e
12
I n s t r u c t i o n a l M a n u a l & R e c i p e G u i d e
11
Oriental Chicken
4-6 boneless chicken breasts 4oz. each
1
/
4
cup soy sauce
“1 lime, juiced”
1 tablespoon raw ginger
1
/
4
cup sesame oil
Salt and pepper to taste
Place all ingredients in food canister. Push “ON.” When 9 minute cycle
stops, remove chicken from food canister. Grill chicken over preheated
grill for 8-10 minutes per side. Serve immediately.
Pasta Salad
1 - 16 oz. box pasta (cook as directed)
11 oz. can of chickpeas
1 large carrot chopped
1/2 of a red bell pepper cut in small cubes
1/2 of a yellow bell pepper cut in small cubes
1 bottle of Italian salad dressing
Salt and pepper to taste
Place all ingredients in food canister. Push “ON.” When 9 minute cycle is
stops, serve immediately or store in refrigerator covered with vacuum seal
lid until ready to serve.
Note: You can add any ingredients of your choice such as: sun dried
tomatoes, mozzarella squares, scallions, etc.
Balsamic Salmon
6 (5 ounce) salmon fillets with skin removed
1
/
3
cup balsamic vinegar
1
/
4
cup of sesame oil
4 cloves garlic minced
1 teaspoons honey
4 teaspoons Dijon mustard
Salt and pepper to taste
Remove tenderizing plate from inside canister. Place all ingredients
in food canister. Push “ON.” Remove salmon after a few minutes.
Place marinated salmon over hot coals or on a well-oiled grill.
Cook 3-5 minutes per side or until done to your taste.
Teriyaki Steak
4 - 6 steaks 1 inch thick (any cut you desire)
1
/
4
cup of Worcestershire sauce
1 tablespoon olive oil
3 tablespoons light brown sugar
1 clove garlic, peeled and minced
1
/
2
teaspoon ground black pepper
Place all ingredients in food canister. Push “ON”. When 9 minute
cycle is finished remove steak from food canister. Grill on hot grill
or in pre-heated broiler in oven for about 3 minutes per side or until
done to your taste.
