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Verfügbare Sprachen
SC461007MEE Rev1_Instruction Book 17/06/2014 17:11 Page 9
RECIPES
Beef Stew
Beef, cubed
Potatoes, cubed
Carrots, sliced
Leeks, sliced
Onion, chopped
Beef stock
Mixed herbs
Salt and freshly ground black pepper
When using the browning / sealing function, always add 30ml (2 tbsp) of cooking oil to the pan
first.
Method
•
Use browning / sealing function to brown meat and fry onions.
(Fry meat in two batches)
•
Mix in rest of ingredients.
•
Switch to slow cook setting.
•
Cook for maximum time for the setting.
•
Thicken with corn flour / water mix.
•
Add dumplings 30 minutes to 1hr before end.
Chicken and White Wine
Chicken breasts
Butter
Onion, chopped
Mushrooms, sliced
White wine
Chicken stock
Mixed herbs
Corn flour
Egg yolks
Double cream
Salt and freshly ground black pepper
Method
•
No need to use browning / sealing function.
•
Add all ingredients except flour, egg and cream to pan and set to slow cook.
•
Thicken with corn flour / water mix.
•
Once cooked, mix egg and cream together with a little of the hot liquid and stir into the dish.
•
Chicken recipes are usually cooked for the shortest time for each setting.
e.g.
8hrs
6 hrs
Boiled Ham
Gammon joint
Method
•
No need to use browning / sealing function.
•
Place gammon in pan and cover with boiling water.
•
Can be cooked for the min or max time for each setting.
6.5L
1kg
700g
700g
3 large
2
1.5L
3 tsp
6.5L
10
40g
2 large
400g
5 tbsp
750ml
2 tsp
5 tbsp
3
150ml
3-4hrs
6.5L
1.8kg
Vegetable soup
Vegetable selection peeled and chopped
Vegetable stock
Mixed herbs
Salt and freshly ground black pepper
Method
•
No need for browning / sealing function.
•
Add all ingredients at once, and cook for the maximum time for the setting.
•
Liquidise when cooled.
New England Beef
Beef joint, brisket
Bouquet garni
Thyme
Peppercorns
Shallots, peeled
Carrots, chopped
Swede, chopped
Water, enough to cover joint
When using the browning / sealing function, always add 30ml (2 tbsp) of cooking oil to the pan first.
Method
•
Use browning / sealing function to brown all sides of beef.
•
Add rest of ingredients and cook for minimum time for the setting.
•
Thicken sauce with corn flour for gravy.
Bolognese sauce
Minced beef
Onions, chopped
Celery, sliced
Garlic cloves, crushed
Tomato puree
Flour
Tinned tomatoes, chopped
Beef stock
Mushrooms, sliced
Mixed herbs
Salt and freshly ground black pepper
When using the browning / sealing function, always add 30ml (2 tbsp) of cooking oil to the pan first.
Method
•
Use browning / sealing function to brown mince, in batches.
•
Add onions, garlic and celery and fry until soft.
•
Switch to slow cook.
•
Mix flour with puree and add along with rest of ingredients.
•
Stir well.
•
Can be cooked for minimum to maximum time for the setting.
6.5L
1.8kg
2L
to taste
6.5L
1.5kg
1
2 tsp
2 tsp
10
550g
g
300g
6.5L
1.5kg
3
6 sticks
3
7 tbsp
3 tbsp
3 cans
600ml
300g
2 tsp
9
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