Electrolux Built-In Electric Oven Tips And Recipes page 4

4 electrolux
Pork
Settings:
– Automatic meat probe, core tempera-
ture 75 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Pork Knuckle
Settings
– automatic recipes
Ingredients:
• 1 hind knuckle of pork 0.8-1.2 kg
• 2 tablespoons oil
• 1 teaspoon of salt
• Teaspoon sweet-noble paprika
• 1/2 teaspoon basil
• 1 small tin sliced mushrooms
• Soup vegetables (carrot, leek, celery,
parsley)
• Water
Method:
Cut into the rind all around the pork knuckle.
Mix oil, salt, paprika and basil together and
spread over the pork knuckle. Put the pork
knuckle into a roasting tin and spread the
mushrooms over it. Add soup vegetables
and water; the bottom should be covered to
a depth of
20-30 mm.
– Time in the oven: 160 minutes
– Oven level: 1
– After about 30 minutes, turn the roast.
An audible signal sounds.
Pork Shoulder
Settings:
– automatic recipes
Ingredients:
• 1.5 kg shoulder of pork, skin on, from a
young pig
• Salt
• Pepper
• 2 tablespoons olive oil
• 150 g finely sliced celery
• 1 leek, sliced
• 1 small tin tomatoes, finely chopped
• 250 ml cream
• 2 cloves of garlic, peeled and crushed
• Fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a roast-
ing pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream, gar-
lic cloves, rosemary and thyme, stir and lay
the pork shoulder on top. Put roasting tin
into the oven.
– Time in the oven: 130 minutes
– Oven level: 1
Roast Veal
Settings:
– Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
30 mm. Cover with a lid.
Veal Knuckle
Settings:
– automatic recipes
Ingredients:
• 1 hind knuckle of veal 1.5-2 kg
• 4 slices cooked ham
• 2 tablespoons oil
• 1 teaspoon of salt
• 1 teaspoon sweet-noble paprika
• 1/2 teaspoon basil
• 1 small tin sliced mushrooms
• Soup vegetables (carrot, leek, celery,
parsley)
• Water
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt, papri-
ka and basil together and spread over the
veal knuckle. Put the veal knuckle into a
roasting tin and spread the mushrooms over
it. Add soup vegetables and water to the veal
knuckle; the bottom should be covered to a
depth of 20-30 mm.
– Time in the oven: 160 minutes
– Oven level: 1