P8 Roast beef | for |
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Preparation
Take meat out of fridge 1 hour in advance.
Ingredients |
| Preparation |
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Beef steak | 1000 g | Wash beef steak, dry with kitchen | ||
Groundnut oil | 2 tbsp | towel and season. Heat oil in frying | ||
Salt, pepper, Paprika, spices | pan. Sear the beef steak well on all | |||
Backing tin |
| sides (10 min). Cook with low | ||
| temperature automatic (120 - 80 °C). | |||
Pyrex ceramic dish or cast | ||||
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iron roasting tin without lid. |
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Baking with preheating 120 °C / 10 min: |
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Low temperature 80 °C | Level 2 | 140 min | ||
Internal temperature 60 °C (rose)
Ingredients cast | Preparation cast | |
2 eggs | 100 g | Stir eggs, sugar and salt until smooth and the sugar |
Sugar | 50 g | has dissolved, then mix in the cream. |
Salt | 3 g |
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Cream | 200 g |
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Finishing
Place dough on the greased tray, dab the base well,
distribute hazelnuts evenly and position cut apples. Place the cast over the apples.
Baking without preheating
Fan cooking 200 °C | Level 3 | 55 min |
If lumps appear, prick at once.
P9 Roast pork | for |
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Preparation
Take meat out of fridge 1 hour in advance.
Ingredients
Roast pork (neck) | 1000 g | Salt, pepper, Paprika, a little mustard |
Groundnut oil | 2 tbsp |
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Preparation
Wash pork and dry with kitchen towel. Mix the spices with groundnut oil and brush evenly over the meat. Place in roasting tin and then start roasting. Turn the meat half way through the roasting time.
Baking tin
Pyrex ceramic dish or cast iron roasting tin Baking with preheating
Variants:
1.line with dried plums
2.add vegetables, onions, sauce, wine after halfway through the roasting time
Backing: |
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Interval cooking 180 °C | Level 2 | 90 min |
Add water via water tray | 200 ml |
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Turn after 30 min.
Internal temperature 75 °C
P11 Braided bread | (1slice 885 g) |
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Preparation
-Baking dish: orig. griddle with baking paper
-All ingredients room temperature
Ingredients dough | Preparation dough | |
Plain flour | 500 g | Dissolve dough into fluid, add the remaining |
Sugar | 5 g | ingredients and knead into elastic dough. Leave |
Salt | 10 g | the dough covered for 30 min, beat 3 times during |
Yeast | 20 g | this time. |
Butter | 50 g |
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1 egg | 50 g |
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Milk | 250 g |
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Finishing
Split the dough into 4 large
Baking without preheating |
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Fan cooking 190 °C | Level 2 | 40 min |
P12 Farmhouse bread | (1slice 980 g) |
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P10 Apple strudel
Preparation
-1 orig. griddle
-2 rolls of pastry formed
-all ingredients room temperature
-peel apples, remove core and cut into 12 pieces
Ingredients topping
Pastry (1.5 rolls) | 480 g |
Wrap the other half of the
dough in transparent film and freeze
Hazelnut grated | 50 g |
Apples | 1000 g |
Ingredients dough | Preparation dough | |
400 g | Dissolve dough into fluid, add the remaining | |
Rye flour | 150 g | ingredients and knead into elastic dough. Leave the |
Salt | 10 g | dough covered for |
Yeast | 20 g | this time. |
Milk | 200 g |
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Water | 200 g |
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Finishing
Split the dough into 2 large
Baking without preheating
Interval cooking 200 °C Level 2 55 min
Add water via water tray 200 ml
Fan and steam cooking in succession
Settings, see «instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
-The internal temperature in meat before switching to steam cooking should be between 60 - 63 °C.
-In order to be able to start the steam cooking function, the oven must cool down to a temperature of approx. 80 °C (see temperature indicator). To achieve faster cool down open the oven doors.
Oven | Temp. | Time in | Oven | Time in minutes | Level | |
function | in ˚C | minutes meat | function | meat and extras | ||
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Braised beef 1 kg | 180 | 50 - 60 |
| 30 - 35 | 1 | |
Brussels sprouts, Polenta |
| 3 | ||||
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Roast pork 1 kg | 180 | 40 - 50 |
| 30 - 35 | 1 | |
Potato, vegetable, gravy |
| 3 | ||||
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Roast veal 1 kg | 180 | 40 - 50 |
| 30 - 35 | 1 | |
Rice, vegetable |
| 3 | ||||
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