Recipe Book

•pepper
• 3 cloves of garlic
• 1 bunch of fresh rosemary (or 1 tea-
spoon of dried rosemary)
• water
Method:
Wash the leg of lamb and then pat dry,
rub in olive oil and make slashes in the
meat. Season with salt and pepper. Peel
the cloves of garlic and slice, push togeth-
er with the sprigs of rosemary into the
slashes in the meat.
Put the leg of lamb into a roaster and add
water; the bottom should be covered to a
depth of 10 - 15 mm. Turn the roast after
about 30 minutes.
– Time in the appliance: 165 minutes
– Shelf position: 1
– For steam ovens: add 500 ml of water
into the water drawer.
2.4 Poultry
Chicken, whole
Settings:
Automatic weight. Setting range for the
weight between 900 and 2100 g.
Method:
Place chicken in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. A reminder comes on in
the display.
– Shelf position: 1
Chicken Legs
Ingredients:
• 4 Chicken legs, 250 g each
• 250 g crème fraîche
• 125 ml cream
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry
• 1 / 2 teaspoon pepper
• 250 g sliced tinned mushrooms
• 20 g flour
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients to-
gether and pour over the chicken legs.
– Time in the appliance: 55 minutes
– Shelf position: 2
Coq au Vin
Ingredients:
•1 chicken
•salt
•pepper
• 1 tablespoon flour
• 50 g clarified butter
• 500 ml white wine
• 500 ml chicken stock
• 4 tablespoons soya sauce
• 1 / 2 bunch of parsley
• 1 sprig of thyme
• 150 g bacon, diced
• 250 g chestnut mushrooms, cleaned
and quartered
• 12 shallots, peeled
• 2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt
and pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin
on the ring, brown the chicken on all
sides. Pour in the white wine, chicken
stock and soya sauce and bring to the
boil.
Add parsley, thyme, diced bacon, mush-
rooms, shallots and garlic.
Bring to the boil again, cover with a lid
and put in the appliance.
– Time in the appliance: 55 minutes
– Shelf position: 2
2.5 Fish
Steamed Fish
Ingredients:
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes
• 4 salmon fillets
• juice of a lemon
• salt and pepper
• 75 ml vegetable stock
• 50 ml white wine
• 1 sprig of fresh rosemary
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