7
A GUIDE TO INGREDIENTS
• A roast dinner is one of the easiest introductions to Remoska
®
. To roast chicken legs on
a bed of sliced potatoes, onion and carrot; thickly slice 4 large potatoes, peel and cut 1
large onion into quarters, peel and halve 4 large carrots. Place the vegetables into the
Remoska
®
and top with 4 whole chicken legs. Season and drizzle with oil; no liquid is
needed as the vegetables will absorb plenty of meaty juices from the chicken. Replace
the lid and cook for 1 to 1½ hours, or until the chicken is thoroughly cooked. This
complete roast dinner will serve 4 people.
• The Remoska
®
makes wonderfully succulent roast chicken and leg of lamb. To keep
all the juices in we recommend placing the meat in a roasting bag (available from
Lakeland).
• This Remoska
®
will take a whole small chicken.
• For golden, crispy roast potatoes, parboil first in a saucepan, drain and sprinkle with a
little corn meal/semolina, then shake the potatoes in the pan to coat. Place them in the
Remoska
®
, drizzle with oil and leave to cook for 45 minutes to 1 hour, depending on
the size of the potatoes.
• If bread and cakes brown too quickly on top during cooking you can protect them
from over colouring by cutting a circle of foil and placing it over the cake or loaf
halfway through cooking.
• Pre-prepared bread and cake mixes turn out perfectly in the Remoska
®
.
• The Remoska
®
is a mini oven, which means that sponge puddings, rice puddings,
sponge cakes and bread can be cooked in an ovenproof dish or baking tin that fits
inside the Remoska
®
pan.
ADAPTING YOUR OWN RECIPES
• After you have made some of the recipes supplied you may wish to adapt a few of your
own recipes.
• Start by selecting one of the recipes in this booklet, which is similar to your own and
use this as a guide.
• Remember this machine has a maximum capacity of 4 litres so adjust your recipes
accordingly.
