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RECIPES SUGGESTIONS
Beef Stew
780 grams stewed beef, cut in 1 inch cubes
2 or 3 potatoes, pared and quartered
2 or 3 carrots, quartered
2 onions, quartered
2 stalks celery, sliced
1 bay leaf
2 tablespoons pepper
2 to 3 cups water or both
Place all ingredients in baking or casserole dish. Stir to blend thoroughly. Add water to cover,
approximately 2 to 3 cups. Cover dish with lid or aluminium foil. Place on rack. Set thermostat at 150°C and
cook for 2 to 3 hours.
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4 fillet steaks cut to approx. ¾ “ to 1 ¼ “ (2-3cm) thick – at room temperature
4 rashers bacon (lean)
black pepper
toothpicks
Remove rind and excess fat from bacon. Trim meat and remove excess fat. Wrap one bacon rasher around the
perimeter of each fillet, secure with toothpick(s). Sprinkle grind black pepper onto the steak both sides. Preheat
convection oven to 220°C and place fillets on high wire rack and cook for 10-12 minutes (rare); 12-15 minutes
(medium); 15-20 minutes (well done
) for ¾ “ (2cm) thick fillets. Turn fillets halfway through cooking time if
desired. Thicker and/or larger fillets will take longer to cook. Serve hot with fresh steamed vegetables.
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Leg of lamb
Garlic salt
Sliced wholegrain bread
SAUCE
Satay sauce
1 cubic inch fresh ginger
3 tablespoon crunchy peanut butter
juice of half lemon