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English
Ingredients
600 g (1
1/
4
lb) braising steak,
cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian Goulash
Dish: large casserole
Serves: 4
Oven Accessory: metal tray on glass tray
1. Toss the meat in the flour. Combine all ingredients
except the sour cream in casserole dish.
2. Cook on Combination: 160°C +
100 W for 1 hr 30 mins. or until meat is tender.
3. Remove from oven and immediately stir in the soured
cream. Serve with ribbon noodles.
Ingredients
675 g (1
1/
2
lb) pork ribs
30 ml (2 tbsp) vinegar
Sauce:
45 ml (3 tbsp) tomato sauce
45 ml (3 tbsp) soy sauce
45 ml (3 tbsp) honey
5 ml (1 tsp) dry mustard
powder
45 ml (3 tbsp) plum jam
Barbeque Spare Ribs
Dish: shallow flat based dish
Serves: 4
Oven Accessory: glass tray then metal tray on glass tray
1. Prepare riblets from breast by cutting down between
rib bones with a sharp knife. Cut flap end into 2.5 cm
(1”) wide strips.
2. Place riblets into a large bowl, cover with water and
add the vinegar.
3. Cover and cook on 1000 W for 8-10 mins. then
250 W for 25 mins. Drain.
4. Combine all sauce ingredients together and heat on
600 W for 2 mins. Mix thoroughly.
5. Toss riblets in sauce. Arrange over the base of a
shallow dish and cook on Combination: 190°C +
250 W for 30-40 mins. or until riblets are dark
brown and crispy. During this final cooking a lot of the
fat bakes out on the riblets, making a delicious finger
snack.
Meat and Poultry
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