SITRAM 5 L, Инструкция по эксплуатации

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ROAST PORK WITH POTATOES
Deboner pork loin (2 lbs) – 2 oz of concentrated tomato
puree – 1 thinly sliced onion – 2 glasses of white wine –
1 bouquet garni – 2.4 oz of butter – 0.25 Qt of oil – 8
potatoes – 0.5 Qt of water.
Glaze the roast in the pressure cooker and then throw out
the oil. Put in 2.4 oz of butter and brown the chopped onions.
Add the bouquet garni then glaze with 2 glasses of white
wine, water or meat juice, 2 oz of concentrated tomato
puree. Put the roast in the pressure cooker with the potatoes
cut into thin slices. Close the pressure cooker and leave it to
cook for 25 minutes.
SAUTÉ OF CURRIED PORK
2.20 lbs of pork shoulder – 1 onion – 1 celery branch –
0.1 Qt of oil – 1 oz of butter – 1 bouquet garni – 1.40 oz
of creamed butter – 0.2 Qt of white wine – 0.1 Qt of water
– 0.2 Qt of cream – Salt – Pepper.
Cut the shoulder into 2.10 oz pieces then brown them in a
frying pan with oil. Dice the vegetables into big pieces and
sweat them in the butter in the pressure cooker. Season to
taste with salt and pepper, then moisten with white wine and
water. Put the pieces of pork into the pressure cooker and
sprinkle with curry. Close and cook for 25 minutes.
After cooking, remove the meat pieces and strain the cook-
ing juices. Thicken the sauce with the creamed butter and
the cream, then check the seasoning.
BEEF
BŒUF BOURGUIGNON
2 lbs of clod of beef or shoulder of beef - 4 oz of fresh
breast - 6 oz of onions - 6 oz of carrots - 2 cloves of gar-
lic - 0.05 Qt of oil - 1 dessert spoonful of flour - 1 bunch
of mixed herbs - salt - pepper - 0.05 Qt of good red wine
- 1 tea spoonful of chopped parsley.
Pour the oil into the pressure cooker. When it is hot, brown
the meat cut into pieces. Add the diced onions and the
carrots cut into sticks, sprinkle with flour while stirring. Close
the pressure cooker. Cook for 5 minutes. Season and add
the crushed garlic, the mixed herbs and the red wine (it is
preferable to flambé it first) and 2 glasses of water. Close the
pressure cooker. Cook for 60 minutes. Serve in a flat dish,
sprinkled with chopped parsley, with boiled potatoes.
POT-AU-FEU
2.5 lbs of beef (cutlets - chuck - knuckle) - 1 marrow
bone - 8 oz of turnips - 12 oz of carrots - 6 oz of leeks -
1 onion stuck with a clove - 1 stick of celery - 1 bunch of
mixed herbs - salt - 5 grains of pepper.
In the pressure cooker, place the meat in the boiling water
and skim several times. Add the mixed herbs and season.
Cook for 1 hour 30 minutes. If the vegetables are new, add
them only after one hour's cooking. Poach the marrow bone
in a muslin cloth and serve separately, with a few drops of
lemon.
UK–20