Recipe Book

• 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 rectangular
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:
Season meat to taste, insert the core
temperature sensor and place in an
ovenproof dish.
• Shelf position: 1
Scandinavian Beef
Settings:
Automatic core temperature sensor. Core
temperature for:
• Rare - 50 °C
• Medium - 65 °C
• Well done - 70 °C
Method:
Season meat to taste, insert the core
temperature sensor and place in an
ovenproof dish.
• Shelf position: 1
Braised meat
Do not use this program for
roast beef and loin dishes.
Settings:
Automatic weight. Setting range for the
weight between 1000 and 3000 g.
Method:
Season meat to taste and place in an
ovenproof dish. Add water or another liquid;
the bottom should be covered to a depth of
10 - 20 mm. Cover with a lid.
• Shelf position: 1
Marinated Beef
To make the marinade:
• 1 l water
• 500 ml wine vinegar
• 2 teaspoons salt
• 15 peppercorns
• 15 juniper berries
• 5 bay leaves
• 2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
• 1.5 kg joint of beef
Pour the marinade over the beef until it is
covered and leave to marinade for 5
days.
Ingredients for the roast:
• salt
• pepper
• soup vegetables from the marinade
Method:
Take the joint of beef out of the marinade
and dry. Season with salt and pepper and
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