AEG KM8100001M Kochbuch PDF herunterladen (Seite 18)

• Casseroles/Gratins

•Defrost

• Cooking/Melting

AUTOMATIC PROGRAMMES

These automatic programmes give opti-

mum settings for each type of meat or

other recipes:

• Meat programmes with Weight Auto-

matic ( Assisted Cooking menu) — This

function automatically calculates the

roasting time. To use it you need to in-

put food weight.

• Recipe Automatic ( Assisted Cooking

menu) — This function uses predefined

values for a dish. Prepare the dish ac-

cording to recipe from this book.

Weight Automatic dishes

Roast Pork

Roast Veal

Braised Meat

Roast Game

Roast Lamb

Chicken, whole

PORK/VEAL

Roast Pork

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 20- 40 mm.

– Oven level: 1

Roast Veal

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10- 20 mm. Cover with a lid.

– Oven level: 1

Ossobuco

Ingredients:

• 4 tablespoons butter for browning

• 4 slices of veal shank, about 3-4 cm

thick (cut across the bone)

• 4 medium-sized carrots, cut into small

dice

• 4 sticks celery, cut into small dice

• 1 kg ripe tomatoes, peeled, halved,

cores removed and cut into dice

• 1 bunch parsley, washed and roughly

chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

•250 ml white wine

•250 ml meat stock

• 3 medium-sized onions, peeled and

finely chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1/2 teaspoon each of thyme and orega-

• 2 bay leaves

• 2 cloves

• salt, freshly ground black pepper

Method:

Melt 4 tablespoons butter in a roasting tin

and sweat the vegetables in it. Take vege-

tables 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 sli-

ces over a medium heat until golden

brown. Take meat out and pour the sur-

plus olive oil out of the roasting tin.

Deglaze the meat juices in the roasting tin

with 250 ml wine, put into a saucepan and

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