Electrolux Built-In Dishwasher Dicas e receitas - Página 4

Procurar online ou descarregar pdf Dicas e receitas para Frigorífico Electrolux Built-In Dishwasher. Electrolux Built-In Dishwasher 36 páginas. Built-in oven
Também para Electrolux Built-In Dishwasher: Manual de utilização e cuidados (36 páginas), Manual de utilização e cuidados (44 páginas), Manual de instruções de instalação (28 páginas), Manual de utilização e cuidados (28 páginas), Manual de utilização e cuidados (40 páginas), Manual de utilização e cuidados (27 páginas), Manual de utilização e cuidados (12 páginas), Manual de utilização e cuidados (22 páginas), Manual de Instruções (18 páginas), Manual do Proprietário (21 páginas), Manual do Proprietário (13 páginas), Manual do Proprietário (29 páginas), Manual do utilizador (27 páginas), Livro de instruções (17 páginas), Livro de instruções (15 páginas), Livro de instruções (18 páginas), Livro de instruções (27 páginas), Livro de instruções (18 páginas), Manual de serviço (50 páginas)

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Electrolux Built-In Dishwasher Dicas e receitas

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