Operating instructions

103
Meat and Poultry
Balsamic braised beef
Tip beef into a casserole dish, then pour over the balsamic vinegar. Mix well,
then leave to marinate for an hour in the fridge. Add garlic, onion, carrots,
beef stock and herbs to the beef and marinate. Mix together, cover with lid,
place on the base of the oven. Cook on CONVECTION 160 °C + WARM
MICROWAVE for 1 – 1½ hours or until tender. Stir halfway.
ingredients
SERVES 4
800
g
(1 ¾ lb) stewing beef, cut into
large chunks
125 ml (4 ½ fl oz) balsamic vinegar
2 garlic cloves, crushed
1 onion, roughly chopped
2 carrots, roughly chopped
150 ml (1/4 pt) beef stock
3 thyme springs
1 bay leaf
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Lamb hotpot
Coat the pieces of lamb in seasoned thyme fl our and place in casserole
dish. Layer the onions and carrots then the potatoes on top. Pour in the
stock. Cover, place on base of oven and cook on CONVECTION 160 °C +
WARM MICROWAVE for 1 hour 30 mins.
ingredients
SERVES 4
450
g
(1 lb) lamb fi llet,
cut into slices
50
g
(2 oz) plain fl our
salt and pepper
½ tsp thyme
1 medium onion, thinly sliced
250
g
(9 oz) carrots, sliced
450
g
(1 lb) potatoes,
thinly sliced
500 ml (1 pint) stock
Dish: 3 litre (6 pt)
Pyrex
®
casserole with lid
Shepherd’s pie
Place potatoes in a dish with 3 tbsp water. Cover with pierced cling fi lm, place
on base of oven and cook on MEDIUM MICROWAVE for 13-15 mins until
soft. Drain and mash well with the milk. Place onion, carrots and butter into
dish. Place on base of oven and cook on MEDIUM MICROWAVE for 5 mins
or until soft. Add minced meat to vegetables. Then add stock, worcestershire
sauce, gravy thickening and tomato puree and season to taste. Cook on
HIGH MICROWAVE for 15 mins then spread potato on top of the meat, using
a fork to make a pattern on top. Sprinkle with cheese. Place dish on glass
shelf in lower shelf position and cook on CONVECTION 190 °C + WARM
MICROWAVE for approximately 20 mins or until top is crisp and golden.
ingredients
SERVES 4
1
kg
(2.2 lb) potatoes,
peeled and cubed
2 tbsp (30 ml) milk
1 medium onion, chopped
2 carrots, chopped
25
g
(1 oz) butter
350
g
(12 oz) lamb, minced
275 ml (½ pt) hot lamb stock
1 tbsp (15 ml) worcestershire
Sauce
1 tbsp (15 ml) gravy thickening
1 tbsp (15 ml) tomato puree
salt and pepper
50
g
(1 oz) cheese
Dish: shallow dish,
Pyrex
®
large rectangular dish
Oven accessory:
no accessory then glass
shelf in lower shelf position
PA_F0003BH72BP_00_140331.indd 103PA_F0003BH72BP_00_140331.indd 103 2014/4/1 9:45:462014/4/1 9:45:46