This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.
livre_recette_vertigenius-an.ind1 1 08/08/06 09:01:24
marinades, The key to success! Marinades are crucial to tenderize, add flavour and moisten various foods. To make a good marinade, you need only three basic ingredients : acids (vinegar, lemon juice, wine, etc.), oils and spices. The acids tenderize, the oils moisten, and the spices add flavour. That s the perfect combination! The amount of time a food marinates depends on the flavour and texture of that food. For example, a steak shoud marinate for a couple of hours (or more) but fish should only marinate for up to 30 minutes or less. While foods are marinating, you should keep them refrigerated. For best results, you should remove the food from the fridge prior to cooking and leave at room temperature for a little while. Extra flavour can be added to meats by rubbing with your choice of spices and herbs. Before cooking, rub the food with spices and herbs mixture and it is ready to cook. Common examples of spice rubs are cracked peppercorn, garlic or rosemary. Table of contents Marinades... 2-3 Shrimp kabobs... 4 Salmon kabobs... 5 Chicken breast... 6 Roasted chicken with Provence herbs... 7 Provençale lamb roast... 8 So tender roast beef... 9 Pork roast...10 Lamb sausages...11 Cooking chart...12 livre_recette_vertigenius-an.ind2 2 08/08/06 09:01:24
BBQ marinade 200 ml ( 3 /4 cup) ketchup 60 ml ( 1 /4 cup) brown sugar 60 ml ( 1 /4 cup) maple syrup 60 ml ( 1 /4 cup) soy sauce 5 ml (1 teaspoon) curry powder 30 ml (2 tablespoon) minced garlic 30 ml (2 tablespoon) red vinegar Salt and pepper to taste 2 ml ( 1 /2 teaspoon) tabasco sauce In a bowl, mix all the above ingredients, leave the meat in the marinade for an hour before cooking. Teriyaki Marinade 60 ml ( 1 /4 cup) sesame oil 60 ml ( 1 /4 cup) canola oil 60 ml ( 1 /4 cup) soy sauce 30 ml (2 tablespoon) lemon juice 2 garlic cloves, finely chopped 10 ml (2 teaspoon) fresh ginger finely chopped 60 ml (4 tablespoon) maple syrup Salt and pepper In a bowl, mix all the above ingredients, let the food (poultry, seafood and vegetables) marinate before cooking. Greek Marinade 10 ml (2 teaspoon) fresh or dry rosemary 10 ml (2 teaspoon) finely chopped garlic 45 ml (3 tablespoon) lemon juice and zest 120 ml ( 1 /2 cup) olive oil 2 ml ( 1 /2 teaspoon) pepper Salt to taste In a bowl, mix all the above ingredients. Marinate the meat, especially the lamb, 30 to 40 minutes before cooking. livre_recette_vertigenius-an.ind3 3 08/08/06 09:01:24
Shrimp kabobs (2 portions) Ingredients Take 5 or 6 large shrimps per person (size 6-8) Marinade 60 ml ( 1 /4 cup) extra virgin olive oil 2 garlic cloves, finely chopped 1 lemon zest 2.5 ml ( 1 /2 teaspoon) crushed red pepper flakes Sauce 80 ml ( 1 /3 cup) extra virgin olive oil (the sauce colour depends on the oil colour) 30 ml (2 tablespoons) lemon juice 80 ml ( 1 /3 cup) 15% cream Salt and pepper (a dash) Preparation Place the shrimps in a plastic bag Add all the marinade ingredients Close the bag vacuum-tight Marinate 4 hours in the refrigerator or an hour at room temperature. Thread 3 or 4 shrimps onto the skewers. Place in the VertiGenius, at 500 F, for 9 minutes. Sauce Heat the olive oil and the lemon juice in a small sauce pan. Simmer gently for 30 seconds. Add cream and let simmer gently for another 30 or 40 seconds while whipping. Remove from heat. Add salt and pepper. Serve immediately with your favourite vegetables. Vegetable suggestion: acorn squash rings 1 small acorn squash washed and sliced in small rings Enough oil to rub each rings Salt, Fleur de sel, preferably Preparation Put the rings on a cooking pan. Bake at 375 F for 45 minutes and serve. livre_recette_vertigenius-an.ind4 4 08/08/06 09:01:25
Salmon kabobs (2 kabobs) Ingredients 1 salmon skinless piece, at its largest thickness, about 325 g (12 on.) 45 ml (3 tablespoon) extra virgin olive oil Salt (Fleur de sel preferably) Fresh grounded pepper 1 sweet potato Dressing 45 ml (3 tablespoon) extra virgin olive oil 15 ml (1 tablespoon) balsamic vinegar Vegetables 30 ml (2 tablespoon) extra virgin olive oil 1 orange or red bell pepper, cut in half 1 diced small onion 1 diced zucchini Salt and pepper Provence fine herbs Preparation Cut the salmon in 8 equal cubes. Cut the ends of the sweet potato. Keep uncooked pieces to end the kabobs. Cook the sweet potato 2 minutes in the microwave oven. Let it cool down. Cut in 6 cubes. In a mixing bowl, place salmon and sweet potato cubes. Baste with olive oil, add salt and pepper. Stir gently the cubes to be sure they are all rubbed. Thread salmon and sweet potato cubes onto skewers, start with salmon. Each kebab must have 4 salmon cubes and 3 potato cubes. End each kebab with an uncooked piece of sweet potato to help fix it. Put in the VertiGenius, at 500 F, for 8 minutes. Serve immediately with dressing and vegetables. Vegetables Heat olive oil in pan. Cook the bell pepper skin shells out first. Remove from pan and reserve. In the same pan, stir fry onions and zucchini. Add salt and pepper. When it is cooked, place in the bell pepper shells and serve. livre_recette_vertigenius-an.ind5 5 08/08/06 09:01:25
chicken breast (4 portions) Ingredients 4 skinless chicken breast 250 ml (1 cup) skimmed yogurt 0% fat 4 slices of raw potato Lentil rice 815 ml (3 1 /4 cup) water 125 ml ( 1 /2 cup) green dry lentils 250 ml (1 cup) basmati rice 60 ml ( 1 /4 cup) extra virgin olive oil 1 onion very finely chopped 2 garlic cloves, finely chopped Sauce 250 ml (1 cup) skimmed yogurt 0% fat 1 small garlic clove, finely chopped 1/2 lemon zest Preparation Put the chicken breasts and the yogurt in a plastic bag. Close the bag vacuum-tight. Marinate for 4 hours in the refrigerator. Put the lentils with the water in a sauce pan. Let it boil. Cover and simmer for 20 minutes At the same time, drain chicken breasts but do not get totally rid of all the yogurt. Thread each chicken breast on 2 skewers to secure them. Fix these 2 skewers to the base with a potato ring. Put the 4 chicken breasts in the VertiGenius, at 500 F, for 30 minutes. In a pan, heat olive oil and sautéed onions until golden. When they are ready, add garlic and rice. Cook for an additional minute and remove from heat. When the lentils are cooked (after 20 minutes) add the mix of oil, rice and garlic. Bring to a boil for 30 seconds. Cover. Turn down the heat to minimal level and cook some more for 16 minutes. Prepare the sauce. Mix all the ingredients of the sauce together. Every dish should be ready at the same time. Dress the plates. Salt, pepper, few coriander leaves to taste and a dash of crushed red pepper flakes livre_recette_vertigenius-an.ind6 6 08/08/06 09:01:25
Poulet Roasted rôti chicken aux herbes with Provence de herbs (3-4 portions) Ingredients 1 chicken approximately 1,5kg (3 lbs) 1 small bouquet of fresh chopped parsley 15 ml (1 tablespoon) dried Provence herbs 1 garlic clove A dash of salt and fresh crushed pepper 45 ml (3 tablespoon) extra virgin olive oil 1 small chopped onion (cut in quarters) 1 small butternut squash cleaned and cut in rings 30 ml (2 tablespoon) heavy 15% cream 15 ml (1 tablespoon) lemon juice Preparation Chop finely parsley and garlic. Mix well the Provence herbs, salt and pepper. Add 1 tablespoon of olive oil. Detach chicken skin and fill out with the previous mix. Brush chicken skin with the remaining olive oil. Add salt (Fleur de sel preferably) and fresh ground pepper. Fill the chicken s neck with quartered onions. Put squash rings at the bottom of the rack to roast the chicken. You might need to cut some rings to insert them between skewers. Put the chicken on the rack. It will sit on the squash rings. Cook in the VertiGenius, at 350 F, for 1 1 /2 hour. Remove the chicken from VertiGenius, it must remain under aluminum foil for about 5 minutes while your prepare the sauce. Sauce Pour the cooking juice in a measuring cup and remove any fat content. In a small pan, bring to a boil the cooking juice (about 1 /3 cup) with the cream and the lemon juice. Do not boil for more than a minute. Serve immediately with the squash rings and the roasted chicken. livre_recette_vertigenius-an.ind7 7 08/08/06 09:01:25
Provençale lamb roast (2-3 portions) Ingredients 1 lamb roast around 850-900g (2 lbs) 30 ml (2 tablespoon) extra virgin olive oil 2 large garlic cloves sliced Salt (Fleur de sel preferably) Pepper coarsely crushed Few fresh or dried rosemary leaves Sauce 1 can 284 ml of beef consommé, fat free Vegetables 30 ml (2 tablespoon) extra virgin olive oil 1 finely cut garlic clove 1 peeled and diced tomato 1 can 398 ml flageolet beans Salt and fresh grounded pepper Preparation Brush the roast with olive oil. Make small incisions in roast and insert garlic pieces. Add salt and pepper. Place the rosemary all over the roast. Leave at room temperature for at least one hour. Place gently the roast on the roast rack. Cook in the VertiGenius, at 375 F, for 50 minutes. Once cooked, cover the roast with aluminum foil for at least 10 minutes while preparing the sauce and vegetables. Sauce Pour all the juice from the cooked roast in a small pan. Add a can of consommé. Simmer in order to reduce by one third. Keep aside until it is time to serve with your preferred vegetable or flageolet beans Flageolet beans In a pan pour olive oil with garlic. Cook until the garlic pieces are golden. Add diced tomatos. Cook for 30 seconds and add flageolet beans. Add seasonings. Simmer 2 to 3 minutes. Serve the lamb roast on warm plates with flageolet beans and sauce. livre_recette_vertigenius-an.ind8 8 08/08/06 09:01:25
So tender roast beef (8 portions) Ingredients 1 roast beef around 1.25kg (2 1 /2 lbs) top sirloin cut, AAA quality preferably 30 ml (2 tablespoon) extra virgin olive oil Salt (Fleur de sel preferably) Pepper coarsely grounded Béarnaise sauce 2 small French shallots finely chopped 60 ml ( 1 /4 cup) white wine 60 ml ( 1 /4 cup) wine vinegar 250 g ( 1 /2 lbs) very cold butter (unsalted preferably) 3 egg yolks Fresh ground pepper Salt (only if necessary) Preparation Brush the roast with olive oil. Add salt and pepper. Leave at room temperature at least an hour before putting in oven. Place the roast on the rack and cook in the VertiGenius, at 450 F, for 50 minutes if you wish to have a rare roast. When the roast is cooked, remove it from VertiGenius, cover with aluminum foil for 10 minutes minimum. Here is an easy way to make a béarnaise sauce In a small pan, cook the french shallots, the wine and vinegar. Boil until 15 ml (1 tablespoon) of liquid is left. Remove from heat. Add the butter and egg yolks. Heat up the pan and with a whisk stir with energy for 10 seconds. Remove from heat. Wait 10 seconds. Repeat this procedure until all the butter has melted and the sauce is thick and creamy. Pour in saucer. livre_recette_vertigenius-an.ind9 9 08/08/06 09:01:26
pork roast Ingredients 1 pork roast around 700g (1 1 /2 lbs) deboned ribs cut 30 ml (2 tablespoon) extra virgin olive oil Salt (Fleur de sel preferably) Fresh pepper grounded Fresh or dried savory 2 Cortland apples peeled and thinly sliced for garnish Apple sauce 125 ml ( 1 /2 cup) unfrozen concentrated apple juice 125 ml ( 1 /2 cup) 15% cream Salt, pepper and a dash of savory Preparation Brush the roast with olive oil. Mix herbs well Place the roast on rack and cook in the VertiGenius, at 375 F, for about 45 minutes if you wish to have a medium roast*. When the roast is cooked, remove it from VertiGenius, cover with aluminum foil for 10 minutes minimum while preparing the sauce and your preferred vegetables. Sauce (3 portions) Pour all the juice from the cooked roast in a small pan. Cook the apple slices in this juice until golden. Add apple juice and cream. Add seasonings. Simmer 1 minute while whisking Serve the roast immediately with sauce, apple slices and your preferred vegetables. *Even if you do not like your roast medium cooked even though it is preferable to cook your roast as mentioned above you can cook the slices in your microwave oven for an additional minute. This way, your meat will be well done and will keep its tenderness. 10 livre_recette_vertigenius-an.ind10 10 08/08/06 09:01:26
lamb sausages (4 sausages) Ingredients 350 g (around 2 /3 lbs) minced lamb* 2 finely chopped green onions 1 egg yolk 15 ml (2 tablespoon) bread crumbs 5 ml (1 teaspoon) fennel seeds 2 ml (1 teaspoon) paprika 2 ml (2 teaspoon) fresh finely chopped ginger Salt and fresh grounded pepper 4 pita bread *If you do not have lamb, you can use minced beef, pork or chicken. Preparation Mix well the 8 first ingredients. Divide this mix in 4 portions. Each portion will make a sausage. Thread and place on the rack and cook in the VertiGenius, at 500 F, for 15-17 minutes. Serve immediately on pita bread with your favorite garnish and sauce. Can be served with rice, pasta and tomato sauce. For the tzatziki sauce, mix all the ingredients well and serve. Tzatziki sauce 250 ml (1 cup) sour cream or plain yogurt 1/2 finely shredded cucumber Drain well, even pressing the cucumber pulp in your hand in order not to have too much water and your sauce will keep for a week. 1 small chopped garlic clove Few mint leaves finely chopped Salt and fresh grounded pepper 11 livre_recette_vertigenius-an.ind11 11 08/08/06 09:01:26
COOKING CHART To get maximum results in cooking with the VertiGenius, we suggest you follow the cooking Chart below: This Chart gives you approximative guidelines to help you choose temperature settings and cooking time. The information contained in this chart may vary depending on food type, fat level, or if food has been basted or seasonned with marinade. Please use a meat thermometer to accurately verify if internal temperature is reached. Take time to experiment different cooking times and settings to custom made your meals according to your taste. If food not cooked enough, cook more 15 minutes at a time, to ensure the VertiGenius can properly warm and heat. A meat thermometer is the safest and best way to make sure food is cooked to perfection. Wait a few minutes before slicing meat. It will help preserve freshness and juiciness TYPE OF FOOD WEIGHT TEMP. ( F) COOKING TIME TEMP. INT. ( F) Whole Chicken 4 lbs 350 1:50 min 180 Chicken Kebabs 1in x 1in 425 30 min 175 Duck 3 lbs 375 1:50 min 180 Roast - Turkey 4 lbs 350 1:59 min 180 Roast - Beef 3 lbs 350 Rare 1:10 min 135 Med. Rare 1: 20 min 150 Med. 1:30 min 165 Beef Kebabb (cubes) 1 in x 1 in 450 35 min 155 Small Lamb Roast 1 lbs 325 25 min Roast - Lamb 3 lbs 325 1:45 min 160 Roast - Pork 3 lbs 375 1:30 min 160 Fish 1 in thick 450 15 to 25 min Seafood: (Shrimps, lobster, etc.) 450 25 min approx If you are cooking larger piece of meat, add 15 minutes per pound. To properly start cooking a piece of meat, first cook at 500 F, 3 to 5 min and then go back to suggested cooking temperature. Any form of copying or distributing without prior consent by Telasia is strictly prohibited. livre_recette_vertigenius-an.ind12 12 08/08/06 09:01:26