75
Cooking Guide
Main Fare Meats
Veal Paprika
Serves: 4
Ingredients:
750 g
diced veal
250 g
mushrooms, sliced
1 cup
chicken stock
1
onion, finely chopped
1 teaspoon
paprika
salt and pepper
2 tablespoons
flour
1 tablespoon
tomato paste
1/
2
cup
sour cream
Method:
In a 3-litre casserole dish combine veal, mushrooms,
1/
2
cup of
the chicken stock, onion paprika and salt and pepper. Cook on
HIGH for 10 minutes. Blend flour with remaining stock. Stir into
veal with tomato paste and cook on HIGH for 2 to 3 minutes.
Blend in sour cream. Serve.
To Cook by Combination:
Prepare as above. Cook on Combination: Convection 160°C +
Low micro power for 35 to 40 minutes. Blend flour with
remaining stock. Stir into veal with tomato paste and cook on
HIGH for 2 to 3 minutes. Blend in sour cream. Serve.
Crispy Spinach Stuffed Pork
Serves: 6
Ingredients:
1.8 kg
Boned pork loin roll
1/
2
bunch spinach,
washed and stalks removed
1
clove garlic, crushed
juice of 1 lemon
1/
2
cup
pine nuts
Method:
Unroll pork on a flat surface. Place spinach leaves garlic and
lemon juice in a 3-litre casserole dish. Cook covered on HIGH
for 3 to 4 minutes. Place spinach mixture on top of pork and
sprinkle with pine nuts. Re-roll pork tightly and secure with
string. Place pork on Low Rack. Cook on Combination:
Convection 170°C + Medium micro power for 50 to 60 minutes.
Stand covered for 10 minutes before serving.
Barbecued Spare Ribs
Serves: 4
Ingredients:
1 kg
pork spare ribs
3/
4
cup
fruit chutney
1/
2
cup
tomato sauce
1 tablespoon
soy sauce
1 tablespoon
Worcestershire sauce
Method:
Place all ingredients into a large pyrex bowl and mix well. Allow
the spare ribs to marinate for several hours or overnight.
Preheat grill on Grill 1. Cook spare ribs on High Rack on metal
tray for 20 to 25 minutes. Turn halfway through cooking. Serve
with rice.
Italian Sausage and Pepper Casserole
Serves: 4
Ingredients:
4 cups
water
1
1/
2
cups
elbow macaroni
500 g
Italian sausages or chipolatas
2
large onions, diced
2
green capsicums, diced
1 can (425 g)
tomato purée
1/
2
teaspoon
salt
1/
2
teaspoon
pepper
1 teaspoon
Italian herbs
1/
3
cup
Parmesan cheese
Method:
Place water in a 4-litre casserole dish. Cover and cook on HIGH
for 10 minutes. Add macaroni, cover and cook on HIGH for 8 to
10 minutes. Stand covered for 5 minutes. Drain. Place
sausages in a 3-litre casserole dish. Cover and cook on HIGH
for 4 to 6 minutes. Drain, slice into 3 cm pieces. Set aside.
Place onion and capsicum in casserole dish. Cover and cook on
HIGH for 4 to 6 minutes. Stir in macaroni, sliced sausages,
tomato purée, salt and pepper, herbs and half the Parmesan
cheese. Cover and cook on Combination: Convection 160°C +
Low micro power for 20 minutes. Remove lid, stir, sprinkle over
remaining Parmesan cheese. Cook as above for a further 15
minutes.
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G
Roast Pork
Serves: 6 to 8
Ingredients:
2 to 2.25 kg
loin of pork, on bone
2 teaspoons
salt
Method:
Place pork skin side up on Low Rack. Rub salt into rind of pork,
To Cook by Combination:
Cook on Combination: Convection 170°C + Medium micro
power for 1 hour to 1 hour 30 minutes. Stand for at least 10
minutes before carving.
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