Recipe Book

Method:
Melt 4 tablespoons butter in a roasting tin
and sweat the vegetables in it. Take
vegetables out of the roasting tin.
Wash veal shank slices, dry, season and
then coat in the flour. Knock off surplus
flour. Heat the olive oil and brown the
slices over a medium heat until golden
brown. Take meat out and pour the
surplus olive oil out of the roasting tin.
Deglaze the meat juices in the roasting
tin with 250 ml wine, put into a saucepan
and leave to simmer for a while. Add 250
ml meat stock and add parsley, thyme,
oregano and diced tomato. Season with
salt and pepper. Then bring to the boil
again.
Put vegetables into the roasting tin, put
the meat on top and pour the sauce over
the top. Cover the roasting tin with a lid
and put it in the appliance.
• Time in the appliance: 120 minutes
• Shelf position: 2
2.4 Meat Loaf
Ingredients:
• 2 dry bread rolls
• 1 onion
• 3 tablespoons chopped parsley
• 750 g mince (a mixture of beef and
pork)
• 2 eggs
• salt, pepper and paprika
• 100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely,
then sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a
rectangular baking tin and cover with
rashers of bacon. Add a little water and
put in the appliance.
• Time in the appliance: 70 minutes
• Shelf position: 1
3. BEEF/GAME/LAMB
3.1 Braised meat
Do not use this program for
roast beef and loin dishes.
Settings:
Automatic weight. Setting range for the
weight between 1000 and 2000 g.
Method:
Season meat to taste and place in an
ovenproof dish. Add water or another
liquid; the bottom should be covered to a
depth of 10 - 20 mm. Cover with a lid.
• Shelf position: 1
3.2 Roast Game
Settings:
Automatic weight. Setting range for the
weight between 1000 and 2000 g.
Method:
Season meat to taste and place in an
ovenproof dish. Add water or another
liquid; the bottom should be covered to a
depth of 10 - 20 mm. Cover with a lid.
• Shelf position: 1
3.3 Roast Lamb
Settings:
Automatic weight. Setting range for the
weight between 1000 and 2000 g.
Method:
Season meat to taste and place in an
ovenproof dish. Add water or another
liquid; the bottom should be covered to a
depth of 10 - 30 mm. Cover with a lid.
• Shelf position: 1
3.4 Leg of Lamb
Ingredients:
• 2.7 kg leg of lamb
• 30 ml olive oil
• salt
• pepper
• 3 cloves of garlic
ENGLISH 3