Product Chart

17
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BEEF WELLINGTON
PREP: 15 MINUTES | PREHEAT: APPROX. 5 MINUTES | COOK: 18 MINUTES | MAKES: 3–4 SERVINGS
6 Plug probe into unit. Insert pot into unit and close
lid. Select ROAST, set temperature to 180°C, then
select PRESET. Use the arrows to the right of the
display to select BEEF, then arrows on left to select
MED RARE or your preferred doneness (Well done
beef may need covering with foil after 25 minutes).
Select START/STOP to begin preheating.
7 While unit is preheating, insert probe into centre of
beef see probe placement instructions on page 7).
8 When unit beeps to signify it has preheated,
place beef in crisper basket, in the pot. Close lid
over probe cord.
9 When unit beeps to signal the beef is almost done
cooking, use oven gloves to remove probe from
the beef. Then transfer beef wellington to a board
and allow to rest up to 10 minutes before serving.
DIRECTIONS
1 Line crisper basket with baking parchment. Unroll
pastry and cut off one third. If necessary, roll out
a third of the pastry, just slightly larger than the
length and width of the beef fillet. Place on crisper
basket and prick well with a fork. Chill in the fridge
for 15 minutes.
2 Insert cooking pot in unit and close lid. Select
BAKE, set temperature to 180°C and set time to 8
minutes. Select START/STOP to begin preheating.
3 When the unit beeps to signify it has preheated,
place crisper basket in cooking pot. Close lid
and cook for 8 minutes, or until brown and crisp.
Remove from the oven and allow to cool.
4 Heat 1 tablespoon oil in a large pan over a high
heat. Season the beef with freshly ground black
pepper, then put in the pan and sear for 1 minute on
each side, until browned all over. Set aside to cool.
5 Place cooled beef on top of pastry. Cover top
and sides with pâté. Lay the remaining rolled out
pastry over the top, tucking it under the pastry
base to secure. Slice any trimmings into lengths and
lay over the top to create a diamond effect, then
brush the pastry all over with the beaten egg.
INGREDIENTS
320g ready rolled butter puff pastry
1 tablespoon olive oil
500g fillet of beef
Ground black pepper to taste
75g smooth chicken liver pâté
1 egg, beaten for glazing
Mains | Beef
K
CHEESE STUFFED BURGERS
PREP: 15 MINUTES | PREHEAT: APPROX. 7 MINUTES | COOK: BASED ON DESIRED FINISH | MAKES: 6 SERVINGS
DIRECTIONS
1 In a large bowl, mix together beef with herbs and
spices. Divide the beef into 12x10cm patties. Place
half of a slice of cheese, folded in half, into the
centre of 6 of the patties. Place the remaining 6
patties on top of the cheese and compress to seal
the cheese inside. Refrigerate for 30 minutes.
2 Plug probe into unit. Insert grill plate in unit and
close lid. Select GRILL. The unit will default to
HI, this is the correct temperature setting for
this recipe. Select PRESET. Select BEEF, use
the arrows to the left of the display to set MED
WELL. Select START/STOP to begin preheating.
3 While unit is preheating insert probe horizontally
into the center of one of the patties (see probe
placement instructions on page 7).
4 When unit beeps to signify it has preheated,
place patties on grill plate. Close lid over the cord.
5 Cook burgers, without flipping, until the unit
beeps to signal they have reached your desired
doneness. Use oven gloves to remove probe
from burger and remove burgers from unit.
6 If desired, toast the buns directly on the grill
plate by selecting GRILL, setting temperature
to HI and setting time to 1 minute. Enjoy burgers
with condiments and toppings of your choice.
INGREDIENTS
1kg minced beef
3 teaspoons dried mixed herbs
2 teaspoons garlic powder
1 teaspoon onion salt
Salt freshly ground black pepper to taste
3 cheese slices
6 burger buns
Condiments, as desired
K
Mains | Beef
16
TIP When shaping your burgers, use your thumb
to make a 1.5cm indent in the centre of each patty.
This will help the burgers keep their shape uniform
during cooking.