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Recipes
COOKING CHART
To get maximum results in cooking with
the VertiGenius, we suggest you follow
the cooking Chart below:
• Take time to experiment different cooking
times and settings to custom made your
meals according to your taste.
• This Chart gives you approximative
guidelines to help you choose temperature
settings and cooking time.
• If food not cooked enough, cook more 15
minutes at a time, to ensure the VertiGenius
can properly warm and heat.
• 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.
• A meat thermometer is the safest and
best way to make sure food is cooked
to perfection.
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 should
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.
• Wait a few minutes before slicing meat.
It will help preserve freshness and juiciness
If you are cooking larger piece of meat, add 15 minutes per pound (33 minutes per kilos).
TYPE OF FOOD WEIGHT TEMP. (°F) Whole Chicken 4 lbs (1.8 kg) 425° Chicken 1 in (2.5 cm)
Kebabs X 1 in (2.5 cm) 425° Duck 3 lbs (1.4 kg) 425° 4 lbs (1.8 kg) 425° Roast - Turkey Roast - Beef
3 lbs (1.4 kg) 375°
Beef Kebabs (cube) 2.5cm (1in) x 2.5cm (1in) 450° (0.5 kg) 375° Small Lamb Roast 1 lbs
Roast - Lamb 3 lbs (1.4 kg) 375° Roast - Pork 3 lbs (1.4 kg) 375° 450° Fish 1 in (2 cm) Thick Seafood
Shrimps,lobster etc... 450° COOKING TIME 1h50 min INT. TEMP. (°F)*
180°
45 min. 1h50 min 1h59 min Rare: 1h20 min Med. Rare 1h30 min Med. 1h40 min 45 min 50 min
1h50 min 1h45 min 30 min
175°
180°
180°
135°
160°
165°
155°
160°
160°
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 ............................ 3
Shrimp kabobs .................... 4
Salmon kabobs .................. 5
Chicken breast ..................... 6
Roasted chicken
with Provence herbs ........... 7
Beer Can Style Chicken....... 8
Provençale lamb roast ....... 9
30 min approx.
*INT. TEMP is the Interior temperature that should be reached to ensure meat is properly cooked.
So tender roast beef .........10
Pork roast ............................11
Lamb sausages ..................12
Cooking chart ....................13
13
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2
lamb sausages BBQ marinade
/4 cup (200 ml) ketchup
Salt and pepper to taste
/4 cup (60 ml) brown sugar
1
/2 teaspoon (2 ml) tabasco sauce
Ingredients
Preparation
/4 cup (60 ml) maple syrup
In a bowl, mix all the above
ingredients, leave the meat in the
marinade for an hour before cooking.
Around 2/3 lbs (350 g)
minced lamb*
Mix well the 8 first ingredients.
3
1
1
/4 cup (60 ml) soy sauce
1
1 teaspoon (5 ml) curry powder
2 tablespoon (30 ml) minced garlic
2 tablespoon (30 ml) red vinegar
2 finely chopped
green onions
(4 sausages)
Divide this mix in 4 portions. Each portion will make
a sausage.
1 egg yolk
Thread and place on the rack and cook in the VertiGenius, at
500°F, for 15-17 minutes.
2 tablespoon (15 ml)
bread crumbs
Serve immediately on pita bread with your favorite garnish
and sauce.
1 teaspoon (5 ml)
fennel seeds
Can be served with rice, pasta and tomato sauce.
For the tzatziki sauce, mix all the ingredients well and serve.
1/2 teaspoon (2 ml) paprika
Teriyaki Marinade
/4 cup (60 ml) sesame oil
4 tablespoon (60 ml) maple syrup
/4 cup (60 ml) canola oil
Salt and pepper
/4 cup (60 ml) soy sauce
In a bowl, mix all the above
ingredients, let the food (poultry,
seafood and vegetables) marinate
before cooking.
1
1
1
2 tablespoon (30 ml) lemon juice
2 garlic cloves, finely chopped
2 teaspoon (10 ml) fresh ginger
finely chopped
1/2 teaspoon (2 ml)
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.
Tzatziki sauce
1 cup (250 ml) 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.
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
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.
1 small chopped garlic
clove
Few mint leaves
finely chopped
Salt and fresh
grounded pepper
120 ml (1/2 cup) olive oil
3
12
pork roast (3 portions)
Shrimp kabobs (2 portions)
Ingredients
Preparation
Ingredients
Preparation
1 pork roast around 1 1/2 lbs
(700g) deboned ribs cut
Brush the roast with olive oil.
Place the shrimps in a plastic bag
Mix herbs well
Take 5 or 6 large shrimps
per person (size 6-8)
2 tablespoon (30 ml)
extra virgin olive oil
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*.
Marinade
Salt (Fleur de sel preferably)
/4 cup (60 ml) extra virgin
olive oil
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.
Fresh or dried savory
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.
2 Cortland apples peeled
and thinly sliced for garnish
2 garlic cloves,
finely chopped
Sauce
Sauce
1 lemon zest
Pour all the juice from the cooked roast in a small pan.
/2 teaspoon (2.5 ml)
crushed red pepper flakes
Fresh pepper grounded
Apple sauce
/2 cup (125 ml) unfrozen
concentrated apple juice
1
Cook the apple slices in this juice until golden.
Add apple juice and cream.
1
1
Add seasonings.
Sauce
1
/2 cup (125 ml) 15% cream
Simmer 1 minute while whisking
Salt, pepper and a dash
of  savory
Serve the roast immediately with sauce, apple slices
and your preferred vegetables.
/3 cup (80 ml) extra virgin
olive oil (the sauce colour
depends on the oil colour)
*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.
1
2 tablespoons (30 ml)
lemon juice
Add all the marinade ingredients
Close the bag vacuum-tight
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
/3 cup (80 ml) 15% cream
1
Salt and pepper (a dash)
Preparation
Put the rings on a cooking pan. Bake at 375°F for 45 minutes
and serve.
11
4
Salmon kabobs (2 kabobs)
So tender roast beef Ingredients
Preparation
Ingredients
Preparation
1 salmon skinless piece,
at its largest thickness,
about 12 on. (325 g)
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.
1 roast beef around 2 1/2
lbs (1.25kg) top sirloin cut,
AAA  quality preferably
Brush the roast with olive oil.
3 tablespoon (45 ml)
extra virgin olive oil
Salt (Fleur de sel preferably)
Fresh grounded pepper
1 sweet potato
Dressing
3 tablespoon (45 ml)
extra virgin olive oil
1 tablespoon (15 ml)
balsamic vinegar
Vegetables
2 tablespoon (30 ml)
extra virgin olive oil
1 orange or red bell pepper,
cut in half
1 diced small onion
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 hold in place.
Put in the VertiGenius, at 500°F, for 8 minutes.
Serve immediately with dressing and vegetables.
2 tablespoon (30 ml)
extra virgin olive oil
Salt (Fleur de sel preferably)
Pepper coarsely grounded
2 small French shallots
finely chopped
/4 cup (60 ml) white wine
1
/4 cup (60 ml) wine vinegar
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.
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.
Béarnaise sauce
1
Vegetables
(8 portions)
Here is an easy way to make a béarnaise sauce
In a small pan, cook the french shallots, the wine
and vinegar.
Boil until 1 tablespoon (15 ml) of liquid is left.
/2 lbs (250 g) very cold
butter (unsalted preferably)
Remove from heat.
3 egg yolks
Fresh ground pepper
Heat up the pan and with a whisk stir with energy
for 10 seconds.
Salt (only if necessary)
Remove from heat. Wait 10 seconds.
1
Add the butter and egg yolks.
Repeat this procedure until all the butter has melted and the
sauce is thick and creamy.
Pour in saucer.
1 diced zucchini
Salt and pepper
Provence fine herbs
5
10
Provençale lamb roast (2-3 portions)
chicken breast (4 portions)
Ingredients
Preparation
Ingredients
Preparation
1 lamb roast around
2 lbs (850-900g)
Brush the roast with olive oil.
4 skinless chicken breast
Put the chicken breasts and the yogurt in a plastic bag.
Make small incisions in roast and insert garlic pieces.
Add salt and pepper.
1 cup (250 ml) skimmed
yogurt 0% fat
Close the bag vacuum-tight.
2 tablespoon (30 ml)
extra virgin olive oil
Place the rosemary all over the roast.
4 slices of raw potato
Put the lentils with the water in a sauce pan. Let it boil. Cover
and simmer for 20 minutes
Lentil rice
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.
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
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.
Vegetables
Simmer in order to reduce by one third.
2 tablespoon (30 ml)
extra virgin olive oil
Keep aside until it is time to serve with your preferred
vegetable or flageolet beans
1 finely cut garlic clove
3 /4 cup (815 ml) water
1
1
/2 cup (125 ml) green
dry lentils
1 cup (250 ml) basmati rice
/4 cup (60 ml) extra virgin
olive oil
1
1 onion very finely chopped
2 garlic cloves,
finely chopped
Sauce
Marinate for 4 hours in the refrigerator.
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.
1 peeled and diced tomato
1 cup (250 ml) skimmed
yogurt 0% fat
Prepare the sauce.
Flageolet beans
1 can 398 ml flageolet
beans
In a pan pour olive oil with garlic. Cook until the garlic pieces
are golden.
1 small garlic clove,
finely chopped
Every dish should be ready at the same time.
Dress the plates.
Salt and fresh
grounded pepper
Add diced tomatos.
1
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.
9
Mix all the ingredients of the sauce together.
/2 lemon zest
Salt, pepper, few coriander
leaves to taste and a dash
of  crushed red pepper
flakes
6
Poulet rôti
Roasted
chicken
aux herbes
with Provence
de
herbs
Beer
Poulet
Canrôti
Styleaux
Chicken
herbes de
Ingredients
Preparation
Ingredients
Preparation
1 chicken approximately 3
lbs (1,5kg)
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.
1 whole chicken (4 lbs)
175 ml of your favourite
beer
Empty chicken of neck & giblets. Rinse chicken inside & out
under cold water and pat dry with paper towel. Tap Dry Rub
on chicken skin and inside cavity.
DRY RUB INGREDIENTS
Place chicken on Poultry Rack. Place Poultry Rack on Drip
Tray and place into VertiGenius oven. Pour 175 ml of beer in
Drip Tray.
1 small bouquet of
fresh chopped parsley
(3-4 portions)
1 tablespoon (15 ml)
dried Provence herbs
Add salt (Fleur de sel preferably) and fresh ground pepper.
1 garlic clove
A dash of salt and
fresh crushed pepper
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.
3 tablespoon (45 ml)
extra virgin olive oil
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.
1 small chopped onion
(cut in quarters)
Remove the chicken from VertiGenius, it must remain under
aluminum foil for about 5 minutes while your prepare the
sauce.
1 small butternut squash
cleaned and cut in rings
2 tablespoon (30 ml)
heavy 15% cream
1 tablespoon (15 ml)
lemon juice
Fill the chicken’s neck with quartered onions.
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
(3-4 portions)
Cook Chicken at 425ºF for 1½ hours or until a instant-read
meat thermometer registers 180ºF (insert thermometer in
inner thigh, near the breast, but not touching bone).
½ tsp Salt
½ tsp Pepper
½ tsp Dried Thyme
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.
7
8