Sanyo HPS-SG4 User Manual download pdf (Page 7)

Herb-Rubbed Steak

Seasoning:

3 garlic cloves, finely chopped

1/2 cup finely chopped onion

2 teaspoons dried, crushed herbs

(basil, oregano, rosemary, or thyme leaves)

1/4 teaspoon ground black pepper

Meat:

1-2 lbs. boneless beef sirloin steak

Teriyaki Chicken Kabobs

Marinade:

1/2 cup soy sauce

1/4 cup sherry

3/4 cup brown sugar

2 tablespoons vegetable oil

1 garlic clove, pressed

1/2 teaspoon ground ginger

1 teaspoon chopped green onions

Meat and Vegetables:

Approximately 2 lbs. boneless, skinless

chicken breasts

1 red bell pepper

1 green bell pepper

1 red onion

1 can pineapple chunks

Salmon with Herbs

Seasoning:

2 tablespoons finely chopped shallots

1 tablespoon chopped parsley

1/4 teaspoon thyme

1/2 teaspoon tarragon

1/4 teaspoon basil

1 tablespoon lemon juice

6 tablespoons butter

salt and pepper

Meat:

2 salmon steaks

Power Source 120V 60 Hz

Power Consumption 1300W

Dimensions (w x d x h) 23

5

⁄8" x 14

1

⁄2" x 6

5

⁄16"

Weight 7.5 lbs.

SPECIFICATIONS

RECIPES

Directions:

1. Mix seasonings in a small bowl.

2. Evenly rub the seasoning mixture onto

both sides of meat.

3. Place steak on preheated grill, at 350°F.

Cook for approximately 5-10 minutes on

each side.

Directions:

1. Mix ingredients for marinade together.

2. Cut chicken, red onion, and bell

peppers into approximately 1-inch

squares.

3. Marinade chicken for at least 30 minutes.

4. Soak bamboo or wooden skewers in

water at least 30 minutes before using

to prevent burning.

5. Place chicken and vegetables on

skewers.

6. Place skewers on preheated grill, at

350°F. Cook for approximately 25 minutes,

rotating frequently.

Directions:

1. Melt the butter and sauté the shallots

until tender.

2. Add thyme, tarragon, basil and lemon

juice.

3. Brush the steaks with the herb butter

and sprinkle with parsley.

4. Place salmon steaks on preheated

grill, at 300°F. Cook for approximately

5-7 minutes each side.

6

HPS-SG4

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