Table of Contents
Advertisement
FOOD
R
OAST BEEF
R
OAST PORK
L
EG OF LAMB
R
OAST VEAL
B
RATWURST
MEAT
S
'
HEPHARD
S PIE
M
EAT LOAF
F
OR FOOD NOT LISTED IN THIS TABLE
should follow the procedure for "Cook and reheat with microwaves".
38
RECIPES
AMOUNT
ACCESSORIES
1K
- 1,5K
G
G
1,5K
- 2K
G
G
M
ICROWAVE SAFE
& O
VEN PROOF
VESSEL
1K
- 1,5K
G
G
U
W
SE
IRE SHELF IN
4 - 12 P
CS
G
D
LASS
M
ICROWAVE SAFE
4 S
& O
ERVINGS
VEN PROOF
VESSEL
and if the weight is lesser or greater than recommended weight, you
HINTS
S
with salt, spices and brush
PRINKLE
with oil.
P
250g of button mushrooms
LACE
and 250g of chopped shallots be-
side the meat. Turn the roast and
stir the vegetables when oven
prompts you to do so.
U
of around 100g each.
SE SAUSAGES
Cut scores into the skin before
T
RIP
RAY
grilling. Turn when oven prompts.
L
together1½ tbsp but-
IGHTLY FRY
ter, 1 chopped onion and 2 finely
diced carrots. Add 1tbsp flour and
300ml beef stock and cook until
thickened. Add 1tbsp tomato pu-
ree and dash of Worcestershire
sauce. Stir in 450g minced cooked
beef or lamb and season with salt
and pepper.
C
OVER THE MEAT STEW
of mashed potatoes.
M
4 tbsp bread crumbs,
IX TOGETHER
150ml milk or water and 1 tbsp
corn starch. Let soak for 10 min-
utes.
M
with 400g minced
IX TOGETHER
meat, 1½ tsp salt, 1 egg, 1-2 ml
pepper and finely chopped onion.
Shape to a loaf.
with 4 portions
Advertisement
Table of Contents
