User Manual

- 110 -
FRENCH ONION BEEF CASSEROLE
Serves: 4
Ingredients:
1
onion, chopped
1 teaspoon minced garlic
200 g diced potatoes
600 g beef, diced
2 carrots, diced
⅓ cup tomato paste
1½ cups beef stock
100 g whole button mushroom
¼ cup frozen peas
Method:
1. Place onion and garlic in 3-litre casserole dish.
Cook on 1000 W for 1 to 2 minutes.
2. Add remaining ingredients, except mushrooms
and peas. Stir until combined. Cover and cook on
1000 W for 8 minutes. Stir and cook on 440 W for
28 to 30 minutes.
3. Add mushrooms and frozen peas. Stir cook on
440 W for 14 to 15 minutes.
MUSSAMAN BEEF CURRY
Serves: 4
Ingredients:
500 g
round steak diced
⅓ cup mussaman curry paste
400 g potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
1. Place steak, curry paste and potato in a 3-litre
casserole dish cook on 1000 W for 6 minutes.
2. Add coconut milk, stock and brown sugar, stir,
cook on 600 W for 40 minutes. Stir once during
cooking serve with jasmine rice.
GRILLED BEEF AND PINEAPPLE
6 series
Ingredients:
300 g pineapple
400 g beef (for barbecue)
Seasoning:
40 g light soy sauce
10 g castor sugar
8 g minced garlic
5 g sesame oil
1 g ground pepper
Method:
1. Cut the pineapple into 3 cm pieces and set aside,
12 pieces in total; cut the beef into 2.5 cm pieces,
18 pieces in total, and marinate with seasoning for
10 minutes.
2. String the beef cubes and pineapple pieces to the
bamboo sticks at intervals.
3. Fill water tank. Select Combi 3 and start
preheating.
4. After preheating, lay the meat skewers on the grill
tray, and put in the lower shelf position. Set for 10
to 12 minutes and start cooking.
ISTEAMED BEEF WITH BLACK VINEGAR
Serves: 2
Ingredients:
300 g short loin (chunk)
½ stick scallion stalk
1 small green pepper
moderate vanilla (fresh coriander leaves)
A:
1 tablespoon corn starch m
oderate salt, pepper
B:
2 teaspoons rice wine (or Chinese spirits)
2 teaspoons black vinegar
2 teaspoons soy sauce
¾ teaspoon sesame oil
¾ teaspoon castor sugar
¾ teaspoon stock powder
1 teaspoon garlic (chopped)
moderate mustard powder (or Szechuan
pepper)
Method:
1. Cut meat into 1 cm cubic strips. Sprinkle on A,
then marinate with B. Cut scallion stalk into strips
of 2 cm long. Slice green pepper. Pour water into
the tank before cooking.
2. Place 1 in the center of the grill tray, and then
place the grill tray in the middle shelf position.
Select steam 1 for 8 minutes, and then select
Combi 1 for 4 minutes.
3. Remove to plate after heating, relish with vanilla.
Grilled Beef and Pineapple
Main Fare Meats
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