Electrolux Built-In Dishwasher Consigli e ricette - Pagina 4

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Electrolux Built-In Dishwasher Consigli e ricette
4 electrolux
Pork
Settings:
–
Automatic meat probe, core tempera-
ture 75 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Pork Knuckle
Settings
–
automatic recipes
Ingredients:
•
1 hind knuckle of pork 0.8-1.2 kg
•
2 tablespoons oil
•
1 teaspoon of salt
•
Teaspoon sweet-noble paprika
•
1/2 teaspoon basil
•
1 small tin sliced mushrooms
•
Soup vegetables (carrot, leek, celery,
parsley)
•
Water
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
20-30 mm.
–
Time in the oven: 160 minutes
–
Oven level: 1
–
After about 30 minutes, turn the roast.
An audible signal sounds.
Pork Shoulder
Settings:
–
automatic recipes
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
•
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 roast-
ing pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream, gar-
lic cloves, rosemary and thyme, stir and lay
the pork shoulder on top. Put roasting tin
into the oven.
–
Time in the oven: 130 minutes
–
Oven level: 1
Roast Veal
Settings:
–
Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
30 mm. Cover with a lid.
Veal Knuckle
Settings:
–
automatic recipes
Ingredients:
•
1 hind knuckle of veal 1.5-2 kg
•
4 slices cooked ham
•
2 tablespoons oil
•
1 teaspoon of salt
•
1 teaspoon sweet-noble paprika
•
1/2 teaspoon basil
•
1 small tin sliced mushrooms
•
Soup vegetables (carrot, leek, celery,
parsley)
•
Water
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt, papri-
ka and basil together and spread over the
veal knuckle. Put the veal knuckle into a
roasting tin and spread the mushrooms over
it. Add soup vegetables and water to the veal
knuckle; the bottom should be covered to a
depth of 20-30 mm.
–
Time in the oven: 160 minutes
–
Oven level: 1