AEG BSK792320M User Manual download pdf (Page 6)

4.2 Marinated Beef

To make the marinade:

• 1 l water

• 500 ml wine vinegar

• 2 teaspoons salt

• 15 peppercorns

• 15 juniper berries

• 5 bay leaves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then

leave to cool.

• 1.5 kg joint of beef

Pour the marinade over the beef until

it is covered and leave to marinade

for 5 days.

Ingredients for the roast:

• salt

• pepper

• soup vegetables from the marinade

Method:

Take the joint of beef out of the

marinade and dry. Season with salt and

pepper and brown on all sides in a

roasting pan and add some soup

vegetables from the marinade.

Pour some marinade into the roasting

pan. The bottom should be covered by

10 - 15 mm. Cover the roasting pan with

a lid and put it in the appliance.

• Time in the appliance: 150 minutes

• Shelf position: 1

4.3 Meat Loaf

Ingredients:

• 2 dry bread rolls

• 1 onion

• 3 tablespoons chopped parsley

• 750 g mince (a mixture of beef and

pork)

• 2 eggs

• salt, pepper and paprika

• 100 g rashers of bacon

Method:

Soak dry rolls in water and then squeeze

water out. Peel onion and chop finely,

then sweat and add chopped parsley.

Mix together mince, eggs, the squeezed

out rolls and the onion. Season with salt,

pepper and paprika, place in a

rectangular baking tin and cover with

rashers of bacon. Add a little water and

put in the appliance.

• Time in the appliance: 70 minutes

• Shelf position: 1

4.4 Swedish Festive Roast

Ingredients:

• 200 g dried plums

• 150 ml white wine

• 1.5 kg loin of pork or saddle of veal

(without bones)

• 1 medium onion

• apple

• salt, pepper and paprika

Method:

Soften the plums in white wine for two

hours. Rinse the meat briefly with water,

then dry. Cut notches into the underside

of the meat and stick a plum into each

notch, pushing them as far as possible

into the meat. Season the meat and put

into the roasting tin with the side without

the plums facing uppermost. Peel the

onions and apple, cut into eighths and

place around the roast. Top the remains

of the wine in which the plums were

soaked up to a quarter of a liter with

water and pour over the roast. Suitable

accompaniments are croquettes, potato

gratin, broccoli, or similar.

• Time in the appliance: 60 minutes

• Shelf position: 1

4.5 Veal Knuckle

Ingredients:

• 1 hind knuckle of veal 1.5 - 2 kg

• 4 slices cooked ham

• 2 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• 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,

paprika and basil together and spread

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