John Lewis JLBIDOS906 - Manual (Page 24)

24
Chicken
Ingredients
2 Chickens (1200g each)
15ml Olive Oil
Pinch Salt and Black pepper
Method
1. Take out the innards of the bird (if applicable), rinse the
cavity and dry thoroughly. Make a small incision under each
leg and wing to allow any excess liquid/juices to flow into the
roasting tin.
2. Rub the olive oil, salt and black pepper into the skin of the
chickens.
3. Place the birds side by side on the oven shelf with a tray /
roasting tin placed underneath on the shelf below.
4. Place in oven and set to Chicken pre-set function, ensuring
the correct shelf position has been used.
5. Bake until the full pre-set cook time has elapsed.
6. A signal will sound 10 minutes before the end of cooking to
remind you that the cooking programme will finish shortly.
NOTE During the cook time, lift up the birds to allow any
excess liquid/juices, to flow into the roasting tin through the
neck cavity. Always ensure the chicken is piping hot before
removing from the oven.
Leg of Lamb
Ingredients
1.5 – 2.0 kg Leg of Lamb
2 Cloves of Garlic
10ml Salt
2 Onions
1 Carrot
1 Stick Celery
25g Butter
150ml Water
5ml Black Pepper
5ml Thyme
2 Bay Leaves
1 large pinch of All Spice
350ml Lamb Stock warmed
1 Pepper
5ml Parsley
15ml Cornflour
Method
1. Peel the cloves of garlic and crush into a smooth paste using
the 10ml of salt. Rub the mixture all over the lamb.
2. Peel the onions, carrot and celery. Chop coarsely.
3. Heat the butter on the hob in a large flameproof roasting
dish and carefully sear all sides of the lamb. Remove the lamb
from the dish. Add the onions, carrot, and celery and cook
for a short time until they begin to soften.
4. Deglaze the vegetables with 150ml of water. Add the black
pepper, thyme, bay leaves, all spice and stir. Return the lamb
to the roasting dish.
5. Place in oven and set to Leg of Lamb pre-set function,
ensuring the correct shelf position has been used.
6. Halfway through the cook time, turn the meat over and pour
the warmed stock over it.
7. Cook until the full pre-set cook time has elapsed.
8. Turn several times during cooking and baste often with the
juices. Dice the pepper and add around 10 minutes before
the end of the cook time.
9. A signal will sound 10 minutes before the end of cooking to
remind you that the cooking programme will finish shortly.
10. Once the cook time has elapsed take the meat out of the
pan, wrap in aluminium foil, and leave to stand in the oven
(switched off) for around 10 minutes. Warm a serving dish.
11. Meanwhile heat up the gravy in the roasting tin, and bring to
the boil.
12. Mix the cornflour with a little hot water, gradually add to the
gravy stirring continuously, add the chopped parsley and
season to taste.
13. Unwrap the lamb, separate the bone, cut the meat into slices
and arrange on serving dish. Add the gravy.
Joint of Pork
Ingredients
1kg – 1.5kg joint of Pork
5ml Salt
5ml Black Pepper
2 Onions
2 Carrots
1 Clove of Garlic
500ml Pork Stock warmed
15ml Cornflour
Method
1. Sprinkle the meat with salt and black pepper. Peel the
onions, carrots and garlic and chop coarsely. Place the meat
together with the vegetables in a roasting dish.
2. Place in oven and set to the Joint of Pork pre-set function,
ensuring the correct shelf position has been used.
3. Halfway through the cooking time, turn the meat over and
pour the warmed stock over it.
4. Cook until the full pre-set cook time as elapsed.
5. Turn several times during cooking and baste often with the
juices.
6. Once the cook time has elapsed take the meat out of the
pan, wrap in aluminium foil and leave to stand in the oven
(switched off) for around 10 minutes. Warm a serving dish.
7. Meanwhile heat up the gravy in the roasting tin and bring to
the boil.
8. Mix the cornflour with a little hot water; gradually add to the
gravy stirring continuously, and season to taste.
9. Unwrap the pork, cut the meat into slices and arrange on
serving dish. Add the gravy.
10. A signal will sound 10 minutes before the end of cooking to
remind you that the cooking programme will finish shortly.