Miele DGC 6300, Operating And Installation Instructions

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Pork en croûte
Programme duration: 35 minutes
Serves 4
1 x 400 g piece of pork tenderloin
Salt
Pepper
1 tbsp clarified butter
Filling
1 small carrot
1 small courgette
200 g good quality pork sausage meat
4 tbsp cream
60 g mature Cheddar, diced
4 sage leaves
Salt
Pepper
Pastry
1 packet of puff pastry
4 slices of cooked ham
To glaze
1 egg medium yolk
1 pinch salt
1 tsp milk
Baking parchment
1. Season the meat with salt and
pepper, place it in a pan with the
clarified butter and sear it on all sides.
2. Peel an dice the carrot. Dice the
courgette. Place the carrot and
courgette in separate perforated
containers and cook (see Settings, Step
2). Mix the sausage meat with the
vegetables and add the cream and
Cheddar cheese.
3. Finely chop the sage leaves and add
to the mixture. Season with salt and
pepper.
4. Roll the pastry out onto a floured
surface and arrange the sliced ham on
top. Spread the sausage meat mixture
evenly over the ham and place the fillet
of pork on top.
5. Roll up the pastry to make a parcel,
turn it over so that the seam is
underneath, and place it on baking tray
lined with baking parchment.
6. Mix the egg yolk with the milk and a
pinch of salt. Brush over the pastry and
bake (See Settings, Step 6).
Settings
Step 2
Function: Steam cooking
Temperature: 100 °C
Duration: 4 minutes
Automatic programme setting
Step 6
Automatic > Meat > Pork > Pork
tenderloin > Pork en croûte > Bake
Manual setting
Step 6
Function: Combination mode
Step 1: Pre-heat
Temperature: 175–195 °C
Moisture: 20 %
Step 2: Bake
Temperature: 175–195 °C
Moisture: 20 %
Duration: 35 minutes
Shelf level
2
Recipes for Automatic programmes
111