Electrolux EOB8851AAX Recipe Book download pdf (Page 5)

Scandinavian Beef

Settings:

Automatic core temperature sensor. Core

temperature for:

•Rare - 50 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

–Shelf position: 1

Braised Meat

Do not use this program for roast

beef and loin dishes.

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

–Shelf position: 1

Marinated Beef

To make the marinade:

•1 l water

• 500 ml wine vinegar

• 2 teaspoons salt

• 15 peppercorns

• 15 juniper berries

• 5 bay leaves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then

leave to cool.

• 1.5 kg joint of beef

Pour the marinade over the beef until it is

covered and leave to marinade for 5

days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

Method:

Take the joint of beef out of the marinade

and dry. Season with salt and pepper and

brown on all sides in a roasting pan and

add some soup vegetables from the mari-

nade.

Pour some marinade into the roasting pan;

the bottom should be covered by 10 - 15

mm. Cover the roasting pan with a lid and

put it in the appliance.

– Time in the appliance: 150 minutes

– Shelf position: 1

Loin of Game

Settings:

Automatic core temperature sensor. Core

temperature 70 °C.

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

– Shelf position: 1

Roast Game

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

– Shelf position: 1

Rabbit

Ingredients:

• 2 saddles of hare

• 6 juniper berries (crushed)

• salt and pepper

• 30 g melted butter

• 125 ml sour cream

• soup vegetables (carrot, leek, celery,

parsley)

Method:

Rub saddles of hare with the crushed juni-

per berries, salt and pepper and brush with

melted butter.

Place saddles of hare in a roasting tin, pour

sour cream over and add soup vegetables.

– Time in the appliance: 35 minutes

– Shelf position: 1

ENGLISH 5

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