Datasheet

26
STERLING RANGE COOKER COLLECTION
1100MM DUAL FUEL, GAS AND ELECTRIC COOKERS
STERLING 1100GT
1100mm wide Sterling gas
range cooker
• 1 piece gas hob with 7 burners including 3.5kW wok burner
• Cast pan supports and removable griddle
• Separate variable gas grill
• 2 main gas ovens
• Electric slow cook oven
BLACK 444440798 STAINLESS STEEL 444440799
STERLING 1100DFT
1100mm wide Sterling dual fuel
range cooker
• 1 piece gas hob with 7 burners including 3.5kW wok burner
• Cast pan supports and removable griddle
• Separate dual circuit electric grill
• Multifunction main oven
• Fanned electric oven
BLACK 444440794 STAINLESS STEEL 444440795
STERLING 1100EI
1100mm wide Sterling induction
range cooker
• 5 zone induction hob
• Works on 32amp supply
• Separate dual circuit electric grill
• Fanned electric oven
• Multifunction main oven
BLACK 444441659 STAINLESS STEEL 444441658
32A
COMPLIANT
INDUCTION
FOR COORDINATING HOODS
SEE PAGES 39–42
LAMB RACK
INGREDIENTS
– 50g fresh white breadcrumbs
or white bread, torn into small
pieces
– 2 tbsp roughly chopped
parsley
– 2 tbsp thyme leaves
– 2 tbsp rosemary leaves, picked
from sprigs
– Zest 1 lemon
– 25g grated Parmesan
– 2 tbsp olive oil, plus extra
for drizzling
– 2x 8-bone racks of lamb,
well trimmed
– 2 tbsp Dijon mustard
– 250g spinach leaves
METHOD
1. Heat oven to 1800C/gas 6. Tip the breadcrumbs, herbs, zest and
Parmesan into a food processor with 1 tbsp of the oil and some
seasoning. Blitz until everything is finely chopped.
2. Heat the remaining oil in an ovenproof frying pan. Season the lamb,
then brown it well on all sides and turn off the heat. Turn the racks
so that they are fat-side up, and brush liberally with the mustard.
3. Coat the lamb in the herb crust, drizzle with a little more oil,
and roast for 25 mins until the crust is golden and the lamb is
cooked through.
4. Put the lamb on a board to rest. Once the lamb has rested,
carefully carve it into chops.
CHEF'S TOP TIP
Serve with a delicious red wine
gravy to complete your meal.