AEG BS7304021M - Manual (Page 4)

• 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 ore-
gano
• 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
leave to simmer for a while. Add 250 ml
meat stock and add parsley, thyme, ore-
gano and diced tomato. Season with salt
and pepper. Then bring to the boil again.
Put vegetables into the roasting tin, put
the meat on top and pour the sauce over
the top. Cover the roasting tin with a lid
and put in the appliance.
– Time in the appliance: 120 minutes
– Shelf position: 1
Stuffed Veal Breast
Ingredients:
• 1 bread roll
• 1 egg
• 200 g mince
• salt, pepper
• 1 onion, chopped
• parsley, chopped
• 1 kg breast of veal (with pocket cut into
it)
• soup vegetables (carrot, leek, celery,
parsley)
• 50 g bacon
• 250 ml water
Method:
Soak roll in water and then squeeze water
out. Then mix with egg, mince, salt, pep-
per, chopped onion and parsley.
Season breast of veal (with pocket cut into
it) and stuff the meat stuffing into the
pocket. Then sew up the opening.
Place the breast of veal in a roasting tin,
add soup vegetables, bacon and water.
Turn the roast after about 30 minutes.
– Time in the appliance: 100 minutes
– Shelf position: 1
Meat Loaf
Ingredients:
• 2 dry bread rolls
• 1 onion
• 3 tablespoons chopped parsley
• 750 g mince (a mixture of beef and
pork)
• 2 eggs
• salt, pepper and paprika
• 100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely,
then sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a rectangu-
lar baking tin and cover with rashers of
bacon. Add a little water and put in the
appliance.
– Time in the appliance: 70 minutes
– Shelf position: 1
BEEF/GAME/LAMB
Roast Beef
Settings:
Automatic core temperature sensor. Core
temperature for:
• Rare - 48 °C
• Medium - 65 °C
• Well done - 70 °C
Method:
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