24
Stew
You can combine various types of meat and fresh vegetables.
Cut the meat into bite-sized pieces. Use whole chicken
portions.
Add between the same and double the quantity of vegetables
to the meat. Example: For 0.5 kg of meat, add 0.5 kg to 1 kg of
fresh vegetables.
If you wish the meat to brown, add it as the last ingredient to
the roasting dish on top of the vegetables. If you do not want it
to brown so much, mix the meat in among the vegetables.
When cooking a stew with meat, set the weight of the meat. If
you want the vegetables to be softer, set the total weight.
Firm types of vegetables are suitable for making vegetable
stew, such as carrots, green beans, white cabbage, celery and
potatoes. The smaller you cut the vegetables, the softer they
will become. So that the vegetables are not browned too much,
cover them with liquid.
Meat loaf
Use fresh minced meat.
Set the total weight of the meat loaf.
The recipe can be improved by adding diced vegetables or
cheese.
Pork
Joints with a crust should be placed in the dish with the crust
side up. Score the rind to make a grid-like pattern, without
cutting into the meat.
Place ham joints in the dish with the layer of fat facing upwards.
Cook in an uncovered dish until a brown crust forms.
When roasting joints of meat, set the weight of the meat. For
rolled roasting joints, set the total weight.
Selecting and setting a programme
First choose a suitable programme from the programme table.
Example in the diagram: setting for pot-roasted beef, fresh,
programme 7, weight of meat 1.3 kg.
1.
Press the
`
button.
The first programme number appears in the temperature
display.
Programmes
Programme num-
ber
Weight range in kg
Add liquid
Weight setting
Stew
With meat
e. g. beef stew
P26
0.3-3.0
Yes
Weight of meat
With vegetables
e. g. vegetable stew
P27
0.3-3.0
Yes
Total weight
Goulash
P28
0.3-3.0
Yes
Weight of meat
Roulades
P29
0.3-3.0
Yes
Weight of meat
Programmes
Programme num-
ber
Weight range in kg
Add liquid
Weight setting
Meat loaf
Made from fresh beef
P30
0.3-3.0
No
Total weight
Made from fresh lamb
P31*
0.3-3.0
No
Total weight
Made from fresh, mixed meat
P32*
0.3-3.0
No
Total weight
Made from fresh pork
P33*
0.3-3.0
No
Total weight
Programmes
Programme num-
ber
Weight range in kg
Add liquid
Weight setting
Pork
Neck joint, fresh, boned
P34
0.5-3.0
Yes
Weight of meat
Neck joint, frozen, boned
P35*
0.5-2.0
Yes
Weight of meat
Roast loin, fresh
P36
0.5-2.5
Yes
Weight of meat
Rolled roasting joint, fresh
P37
0.5-3.0
Yes
Total weight
Joint with crust, fresh, belly
P38
0.5-3.0
No
Weight of meat
Ham joint, fresh, cured, cook
P39
1.0-4.0
A little
Weight of meat
Ham joint, fresh, cured, brown
P40*
1.0-4.0
No
Weight of meat
Summary of Contents for HBM56B551
Page 1: ... en Instruction manual Double oven HBM56B551B ...
Page 2: ......
