Recipe Book

cover with rashers of bacon. Add a little water
and put in the appliance.
• Time in the appliance: 70 minutes
• Shelf position: 1
Pork Knuckle
Ingredients:
• 1 hind knuckle of pork 0.8 - 1.2 kg
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon sweet-noble paprika
• 1/2 teaspoon basil
• 1 small tin sliced mushrooms (280 g)
• 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 10 - 15 mm. Turn the roast after about
30 minutes.
• Time in the appliance: 160 minutes
• Shelf position: 1
Pork Shoulder
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 (400 g)
• 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 roasting pan on the
ring, then remove. Sweat celery and leek with a
little oil in a roasting tin, then add tomatoes,
cream, garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put into the
appliance.
• Time in the appliance: 130 minutes
• Shelf position: 1
Swedish Festive Roast
Ingredients:
• 200 g dried plums
• 150 ml white wine
• 1.5 kg loin of pork or saddle of veal (without
bones)
• 1 medium onion
• apple
• salt, pepper and paprika
Method:
Soften the plums in white wine for two hours.
Rinse the meat briefly with water, then dry. Cut
notches into the underside of the meat and stick
a plum into each notch, pushing them as far as
possible into the meat. Season the meat and put
into the roasting tin with the side without the
plums facing uppermost. Peel the onions and
apple, cut into eighths and place around the
roast. Top the remains of the wine in which the
plums were soaked up to a quarter of a liter
with water and pour over the roast. Suitable
accompaniments are croquettes, potato gratin,
broccoli, or similar.
• Time in the appliance: 60 minutes
• Shelf position: 1
Veal Knuckle
Ingredients:
• 1 hind knuckle of veal 1.5 - 2 kg
• 4 slices cooked ham
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon sweet-noble paprika
• 1/2 teaspoon basil
• 1 small tin sliced mushrooms (280 g)
• soup vegetables (carrot, leek, celery, parsley)
• water
Method:
Steam oven Recipe Book
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