Operating instructions
106
Meat and Poultry
ingredients
SERVES 6
¾ tbsp (10 ml) ground ginger
½ tsp coarsely ground black
pepper
1½ tsp ground cinnamon
¾ tbsp (10 ml) turmeric
15 ml (1 tbsp) paprika
½ tsp chilli powder/fl akes
800
g
(1 lb 12 oz) cubed
boneless lamb
2 tbsp (30 ml) oil
300
g
(11 oz) onions, chopped
2 crushed garlic cloves
½ tsp salt
150
g
(5 oz) sliced carrots
150
g
(5 oz) ready to eat dried
apricots, chopped
40
g
(1½ oz) sultanas or seedless
raisins
65
g
(2½ oz) toasted fl aked
almonds
¾ tbsp (10 ml) honey
150 ml (¼ pint) tomato juice
400
g
(14 oz) can chopped
tomatoes
300 ml (½ pint) vegetable stock
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Fill water tank
Spicy lamb tagine
Put spices into bowl and mix well. Add lamb and evenly coat with spices.
Place oil, onions and garlic in casserole. Place on base of oven and cook
on STEAM 1 + LOW MICROWAVE for 5 mins. Add lamb mixture and mix
thoroughly. Stir in remaining ingredients and cover. Cook on CONVECTION
160 °C + WARM MICROWAVE for 1-1½ hours or until tender, stir halfway.
ingredients
SERVES 4
700
g
(1 lb 5 oz) pork spare ribs
150 ml (¼ pt) water
For the glaze
150
g
(5 oz) orange marmalade
preferably shred less or fi ne shred
25
g
(1 oz) dark muscovado sugar
100 ml (4 fl oz) fresh orange juice
5 cm (2 inch) piece fresh root
ginger, peeled and coarsely
grated
5 tbsp (75 ml) tomato ketchup
2 tbsp (30 ml) white wine vinegar
Dish: 20 x 25 cm (8 x 10 inch)
rectangular dish, large bowl
Oven accessory: wire shelf in
lower shelf position
Fill water tank
Sticky ribs
Place the ribs in a single layer in dish with the water. Cover with pierced cling
fi lm and place on base of oven and cook on STEAM 1 + LOW MICROWAVE
for 10 mins. Drain. Meanwhile, mix together all the ingredients for the glaze
in a large bowl. Place on base of oven and cook on HIGH MICROWAVE
for 5 mins. Pour glaze over ribs and place dish on wire shelf in lower shelf
position. Cook on CONVECTION 230 °C + GRILL 3 + LOW MICROWAVE
for 15 mins. Turn halfway and baste.
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