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Recipes (Cont.)
Garlic and Tarragon Roasted Chicken
4-5 lb. whole chicken
3 Tbsp. chopped tarragon
4 Tbsp. melted butter
1 Tbsp. minced garlic
salt and pepper to taste
1 lemon, sliced
1 Tbsp. olive oil
• Preheat the Contact Roaster.
• Mix the tarragon, butter, garlic, salt and pepper in a bowl. Pull the
skin away from the chicken and rub the mixture on the meat. Pull skin
back over the meat.
• Place the lemon slices inside the chicken cavity and then rub the
olive oil on the skin.
• Using oven mitts and a plastic or wooden utensil, place the chicken
into the Contact Roaster and set the Timer for 75 minutes. Check for
doneness and continue roasting if necessary.
• Yield: Serves 4-6
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Recipes
NOTE: For all recipes, please remember to place Drip Tray under the front
of the Contact Roaster to catch drippings from the cooking process.
NOTE: For recipes that do NOT require preheating the Contact Roaster –
place food in the unit, close Lid and press ON. Even though the unit auto-
matically goes into Preheat mode – simply adjust to the desired cooking
time.
Breakfast Casserole
6 slices whole wheat bread, cubed
1 lb. Canadian bacon, chopped
2 cups pineapple tidbits
1 1/2 cups reduced-fat shredded cheddar cheese
1 1/2 cups cholesterol-free egg product
1 1/2 cups skim milk
1/2 tsp. salt
1/2 tsp. white pepper
• Preheat the Contact Roaster.
• Coat the Baking Pan with non-stick spray and add the bread cubes.
• Layer the Canadian bacon over bread followed by pineapple and then
sprinkle cheese on top.
• Mix the cholesterol-free egg product, skim milk, salt and pepper. Pour
over the bread mixture.
• Using oven mitts, insert the Baking Pan into the Contact Roaster.
Close the Lid and set the Timer for 45 minutes or bake until eggs are
set.
• Yield: Serves 8
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