AEG KM8100001M Recipe Book download pdf (Page 19)

leave to simmer for a while. Add 250 ml

meat stock and add parsley, thyme, ore-

gano and diced tomato. Season with salt

and pepper. Then bring to the boil again.

Put vegetables into the roasting tin, put

the meat on top and pour the sauce over

the top. Cover the roasting tin with a lid

and put in the oven.

– Time in the oven: 120 minutes

– Oven level: 1

Meat Loaf with herbes

Ingredients for 4 servings:

• slices of bread cut into small pieces and

softened with a little hot water

• 1 onion, finely chopped and sweated in

a little butter

• 1 clove of garlic, crushed

• 250 g minced beef

•250 g minced pork

• 100 g roast veal

•1 egg

• 1 tsp salt

• pepper

•paprica

• 1 tbsp chopped parsley

• 1 tsp finely chopped rosemary

• 1 tsp thyme leaves

• 4 slices of bacon, for covering

Method:

Mix all the ingredients well, shape into a

meatloaf and place in a microwave-safe,

fireproof dish. Cover with slices of bacon.

– Time in the oven: 40 minutes

– Oven level: 1

BEEF/GAME/LAMB

Braised Meat

Do not use this program for top

side beef and loin dishes.

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

– Oven level: 1

Roast Game

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

– Oven level: 1

Roast Lamb

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10-30 mm. Cover with a lid.

– Oven level: 1

Leg of Lamb

Ingredients:

• 2.7 kg leg of lamb

• 30 ml olive oil

•salt

• pepper

• 3 cloves of garlic

• 1 bunch of fresh rosemary (or 1 tea-

spoon of dried rosemary)

•water

Method:

Wash the leg of lamb and then pat dry,

rub in olive oil and make slashes in the

meat. Season with salt and pepper. Peel

the cloves of garlic and slice, push togeth-

er with the sprigs of rosemary into the

slashes in the meat.

Put the leg of lamb into a roaster and add

water; the bottom should be covered to a

depth of 10-15 mm. Turn the roast after

about 30 minutes.

– Time in the oven: 165 minutes

– Oven level: 1

ENGLISH

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