Halogen Oven
8219
Instructions for Use
Please read and retain these instructions for future reference
v003:21/11/17
5.
A meat thermometer can be used to easily determine the extent of cooking.
BREAKFAST
•
CROISSANTS
For 3 or 4 croissants: Set thermostat at 105
°
C (220F) and preheat halogen oven. Heat croissants
for 3 to 6 minutes. Frozen croissants will take 6 to 10 minutes.
•
BREAD ROLLS
For yesterday’s rolls: Wet your hands and handle one roll then place on dual height rack, repeat
with other rolls. Set thermostat to 105
°
C (220F) and heat for 5 to 10 minutes. Bread will be just
like freshly baked.
•
GRILLED BACON
Remove rind and excess fat from bacon slices. Lay slices on high rack. Set thermostat to 230°C
(450°F). cook for approximately 6 to 8 minutes or until cooked as you desire.
•
SAUSAGES
Place sausages on high rack. Set thermostat to 200°C (400F), cook for approx. 10 to 12 minutes.
MEAT
CROWN ROAST OF LAMB
2 Best end necks of lamb
each with 6-7 cutlets
1/2 Cup of onion chopped
1/2 Cup of celery chopped
1 Apple peeled and chopped
2 Tablespoon of butter
3 Tablespoon of dried apricots
soaked overnight
2 Tablespoon of chopped parsley
1/2 Lemon, finely grated
1 Tablespoon of lemon juice
1 Small egg
Garlic, salt and ground pepper
2 Tablespoon of flour
3 Cups of beef stock
1/2 Cup of fresh white breadcrumbs
Cut away the shin bones and ease out the shoulder blades from both joints. Trim each cutlet bone to
a depth of 1". Bend the joints around fat side inside and sew together to form a crown. Cover the
exposed bones with foil paper.
Sauté the onion, celery and apple in butter until brown. Drain, dry and chop the apricots. Stir into
the pan with the next five ingredients. Season well, cool. Fill the stuffing into the crown of lamb and
weigh the joint. Place the joint on low rack in the halogen oven.
Roast at 175°C (350°F) for 25 minutes per pound, then baste with juice from bowl. Roast for a
further 25 minutes at 200°C (400°F) baste occasionally and cover tightly with foil paper if necessary
to prevent overcooking exposed top/thin sections.
Remove foil paper. Replace with cutlet frills, serve with roast potatoes, pumpkin and steamed beans.
Separate cutlets at the table as required.
STUFFED BREAST OF VEAL
3 ¼ lbs breast, boned with
pocket cut
2 tbsp. butter
Garlic, salt and pepper
2 cups of fresh white
breadcrumbs
STUFFING continued:
1 Tablespoon lemon rind grated
1 cup of diced mushroom
1 egg, lightly beaten
½ cup of finely chopped onions
Cream
