manual

Method:
Cut into the rind all around the pork
knuckle. Mix oil, salt, paprika and basil
together and spread over the pork
knuckle. Put the pork knuckle into a
roasting tin and spread the mushrooms
over it. Add soup vegetables and water;
the bottom should be covered to a
depth of 10-15 mm. Turn the roast after
about 30 minutes.
• Time in the appliance (min): 160
• Shelf position: 1
4.8 Pork Shoulder:
For 4-6 people.
Ingredients:
• 1.5 kg shoulder of pork, skin on, from
a young pig
• salt
• pepper
• 2 tablespoons olive oil
• 150 g finely sliced celery
• 1 leek, sliced
• 1 small tin tomatoes, finely chopped
(400 g)
• 250 ml cream
• 2 cloves of garlic, peeled and crushed
• fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a
roasting pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream,
garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put
into the oven.
• Time in the appliance (min): 130
• Shelf position: 1
4.9 Rabbit:
For 4 people.
Ingredients:
• 2 saddles of hare
• 6 juniper berries (crushed)
• salt and pepper
• 30 g melted butter
• 125 ml sour cream
• soup vegetables (carrot, leek, celery,
parsley)
Method:
Rub saddles of hare with the crushed
juniper berries, salt and pepper and
brush with melted butter. Place saddles
of hare in a roasting tin, pour sour cream
over and add soup vegetables.
• Time in the appliance (min): 35
• Shelf position: 1
4.10 Stuffed Veal Breast:
For 4 people.
Ingredients:
• 1 bread roll
• 1 egg
• 200 g mince
• salt, pepper
• 1 onion, chopped
• parsley, chopped
• 1 kg breast of veal (with pocket cut
into it)
• soup vegetables (carrot, leek, celery,
parsley)
• 50 g bacon
• 250 ml water
Method:
Soak roll in water and then squeeze
water out. Then mix with egg, mince,
salt, pepper, chopped onion and parsley.
Season breast of veal (with pocket cut
into it) and stuff the meat stuffing into
the pocket. Then sew up the opening.
Place the breast of veal in a roasting tin,
add soup vegetables, bacon and water.
Turn the roast after about 30 minutes.
• Time in the appliance (min): 100
• Shelf position: 1
4.11 Swedish Festive Roast:
For 4-6 people.
Ingredients:
• 200 g dried plums
• 150 ml white wine
• 1.5 kg loin of pork or saddle of veal
(without bones)
• 1 medium onion
• apple
• salt, pepper and paprika
Method:
Soften the plums in white wine for two
hours. Rinse the meat briefly with water,
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