User Manual

22
MEAT
Serves 4 - 6
1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed (see tip, page 30)
1Trim the fat from the pork. Place in a 25cm (10”) flan
dish.
2 Mix the remaining ingredients together and pour over
the pork. Turn the pork over to coat with the
marinade.
3Cover the dish and refrigerate overnight to marinate.
Remove the cover before cooking.
4 Place on the low rack and cook on DUAL
CONVECTION, 160ºC, 50% for 44 minutes, turning
over halfway through cooking.
ORIENTAL PORK LOIN
Serves 4 - 6
45ml (3 tbsp) sesame oil
15ml (1 tbsp) garlic puree
900g beef joint, thinly sliced
150ml (
1
/4 pint) oyster sauce
150ml (
1
/4 pint) hot beef stock
175g red onion, sliced
200g carrot, thinly sliced
200g mangetout, whole
1 red pepper, cut into chunks
200g baby sweetcorn, cut in half
1 Combine the oil and garlic in a 3.5 litre (approx. 6
pints) casserole dish. Add the beef , mix well to coat
evenly, stir in the oyster sauce and stock.
2 Place on the turntable and cook on 70% for 10
minutes, stirring twice during cooking.
3Add the onion, carrot, mangetout, pepper and
sweetcorn, mix well.
4 Place on the low rack and cook on DUAL
CONVECTION, 200ºC, 50% for 20 minutes, stir
twice during cooking.
CHINESE BEEF
Serves 4
4 boneless pork chops (approx. 225g each)
2.5ml (
1
/2 tsp) lime peel, grated
45ml (3 tbsp) lime juice (see tip, page 55)
30ml (2 tbsp) honey (see tip, page 61)
10ml (2 tsp) fresh ginger, grated
1 Place the chops in a 25cm (10”) flan dish.
2 In a small bowl, mix together the lime peel, lime juice,
honey and ginger.
3Pour the lime mixture liberally over the chops.
Cover and refrigerate for at least one hour. Remove
the cover before cooking.
4Place on the high rack and cook on DUAL GRILL, 70%
for 18 minutes, turning over twice during cooking.
GLAZED PORK CHOPS
Serves 2 - 4
150g onion, sliced
100g mushroom, sliced
400g canned chopped tomatoes
1 packet (56g) dried chicken noodle soup
15ml (1 tbsp) tomato puree
30ml (2 tbsp) white wine
60ml (4 tbsp) water
salt and pepper to taste
8 thin sausages (approx. 240g)
SAUSAGE SURPRISE
1 Place the onion in a 2.5 litre (approx. 4 pint) casserole
dish and cook on 100% for 2 minutes.
2 Mix in all the other ingredients except the sausages.
3Add the sausages and turn to coat with the mixture
until covered.
4 Place on the low rack and cook on DUAL
CONVECTION, 200ºC, 50% for 25 minutes.
Rearrange the sausages and coat with the sauce 3
times during cooking.
Serve with baked or mashed potato.
VJC New CkBk 23/01/2003 15:44 Page 22