Roast Veal - TEFAL Compact OV156070 User Manual

The 'Crousty Vap' oven
Your oven is equipped with a water tank, enabling steam to be diffused during cooking. The steam
makes meats more succulent at the same time as leaving it browned and crispy on the surface.
It is quite normal for steam to escape from your oven during cooking. This is not dangerous.
To fill the tank, use the beaker supplied: fill it and pour the water slowly down the filler tube.
The quantity of water must not exceed 300 ml. We advise that any water remaining in the diffuser
tank should be emptied after every use.
If you wish to cook without steam, check that there is no water left in the tank.
Roast chicken "my way"
Serves 4
Ingredients
1 chicken (1,3 kg)
1 large onion
2 cloves of garlic
1 small tomato
1 sprig of fresh thyme
2 dessertspoons oil
1/2 glass water
salt and pepper
Cook's tip
You can also use this recipe for other poultry (duck, guinea fowl etc.) when using only poultry
breast meat.

Roast Veal

Serves 4
Ingredients
800 g of roasting veal
1 clove of garlic
1 tomato
1 carrot
1 large onion
Easy
Preparation
Season the cavity of the bird with salt and pepper. Stuff it with
the onion and tomato cut in 4, the sprig of thyme and the 2
cloves of garlic (unpeeled).
Season the outside of the bird and drizzle some oil over it.
Cook in the oven at 260°C for 70-80 minutes.
On taking the bird out of the oven, cut it up and put the meat
back in with the door half closed to keep warm.
Take out the vegetables form the cavity and put them in the
oven dish. Put the dish on a hot ring to reheat and add some
water. Leave to reduce to a clear, tasty sauce (you could also
use some chicken stock cubes).
Very easy
Preparation
Heat the oil in a cast iron saucepan. Brown the veal on all
sides over a high heat.
Season the veal, add the sprigs of thyme and the garlic
(unpeeled).
Put the meat on an oven-proof dish. Cook in the oven at
260°C for 85 minutes.
Collect the juice from cooking and put it in the saucepan.
Add the carrot, finely sliced, the tomato in quarters, the diced
onion and the bay leaf. Add a little warm water if necessary
and leave to reduce to a clear, tasty sauce (you could also use
some stock cubes).
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