Table of Contents
Advertisement
OPERATION
46
Beef
No
Menu
Roast beef
8
*1*2
Roast veal
9
*1*2
Fillet of
10
*1*2
beef
Beef
bourguign
11
*3*4*8
on
Weigh
Food
Positio
t Limit
Temp.
Refrige
1.5 kg
rated
Refrige
1.5 kg
rated
Refrige
0.8 kg
rated
1
Room
serving
Rack
n
Brush beef with oil or melted butter, season as
desired. Place beef on the wire grill. Put into the
oven. To catch drippings or fat from food, fill a big
cup of water into the deep pan (or baking tray)
2
and place below of the wire grill. When oven
beeps, turn food over. After cooking, allow to rest
covered with foil for 10 minutes. Use generated
juice for gravy or sauce.
Brush veal (back of veal) with oil or melted butter,
season as desired. Place veal on the wire grill. Put
into the oven. To catch drippings or fat from food,
fill a big cup of water into the deep pan (or baking
2
tray) and place below of the wire grill. When oven
beeps, turn food over. After cooking, allow to rest
covered with foil for 10 minutes. Use generated
juice for gravy or sauce.
Brush fillet of beef with oil or melted butter,
season as desired. Place beef on the wire grill. Put
into the oven. To catch drippings or fat from food,
4
place the deep pan (or baking ray) below of the
wire grill. When oven beeps, turn food over. After
cooking, allow to rest covered with foil for 5
minutes. Use generated juice for gravy or sauce.
Ingredients
1 kg beef, 50 g oil, 750 ml red wine, 200-300 ml
broth, 5 onions, 5 cloves of garlic, 200 g
mushrooms, 100 g tomato puree, 1 tsp sweet
paprika, 5 bay leaves, salt, pepper
Method
Cut the beef into 1 cm cubes. Put the oil in a
2
roasting pot, add the meat and roast it on a hob.
Deglaze the roasted meat with red wine and
broth. Peel and dice the onions and garlic. Clean
the mushrooms and slice. Add the ingredients,
season and mix it, cover with a lid. Place roasting
pot on the wire grill. Put into the oven. After
cooking, allow to rest covered with foil for 10
minutes.
Instructions
Advertisement
Table of Contents
