Operation Manual

GB~53
Recipes
Meat, Fish and Poultry
Germany
Spicy Turky Pan
for 2 servings
Total cooking time: approx. 21-26 minutes
Utensils: Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
1 120 g Rice, parboiled
1 Package Saffron
1 tsp Butter or margarine to grease the pan
1 Onions (50 g), in slices
1 Red bell peppers (100 g), in strips
1 Small Leek (100 g), cut in strips
300 g Turkey breast, diced
Pepper, Paprika powder
2 tbsps Butter or margarine (20 g)
2 Cups meat broth (300 ml)
Preparation
1. Mix rice and saffron, put into greased casserole pan.
Mix onions, bell pepper, leek and turkey breast, season
to taste. Place on top of rice. Distribute butter in flakes
on top.
2. Pour meat sauce on top, cover and cook.
5-7 Min. 900 W
16-19 Min. 270 W
After baking, let stand for about 5 minutes.
Tip:
You can use chicken breast instead of turkey breast.
France
Chicken with Curry
“Poulet au curry“
Total cooking time: approx. 28-32 minutes
Utensils: Bowl with cover (3 l contents)
Ingredients
1 Chicken (1000 g)
1 tsp Butter or margarine to grease the pan
2 Carrots (200 g), finely diced
1 1 Stick celery (150 g), finely diced
1 Garlic clove
1 Apple, peeled (125 g), finely diced
1 Onion (50 g), finely chopped
Salt, pepper
1-2 tbsps Curry
1 tbsp Flour
150 ml Water (1 cup)
3 Tomatoes (200 g), peeled
Preparation
1. Wash the chicken, pat dry and divide into 8 portions.
2. Grease the pan. Place chicken pieces in pan, add
vegetables and season with salt and pepper. Dust with
curry and flour, mix well. Add water and peeled,
crushed tomatoes. Cover and cook on low rack. After
half of cooking time, stir once and continue cooking,
uncovered.
28-32 Min. 630 W/220° C
After baking, let stand for about 3 minutes.
Tip:
Serve with rice, some shaved coconut, mango chutney
and banana slices to soften the spiciness.
Austria
Stuffed Chicken
“Gefülltes Brathendl” for 2 servings
Total cooking time: approx. 31-35 minutes
Utensils: Kitchen string
Ingredients
1 Chicken (1000 g)
Salt
Rosemary, ground
Marjoram, ground
1 Old, hard bread roll (40 g)
Salt
1 Bunch of Parsley, finely chopped (10 g)
1 pinch Nutmeg
2 tbsps Butter or margarine (20 g)
1 Egg yolk
3 tbsps Butter or margarine (30 g)
1 tbsp Paprika
Salt
Preparation
1. Wash the chicken, pat dry and rub inside with salt,
rosemary and marjoram.
2. To prepare the filling, soak the bread roll in cold water
for about 10 minutes, squeeze excess moisture out. Mix
with salt, parsley, nutmeg, butter and egg yolk, fill the
chicken with this mixture. Tie the opening closed using
kitchen string.
3. Heat the butter.
approx. 1 Min. 900 W
Mix paprika, salt and melted butter, brush the chicken.
4. Place the chicken with breast side down onto the low
rack, cook.
1
/
2
of the thawing time.
30-34 Min. 450 W/200° C
After cooking, let the filled chicken stand for about 5
minutes.
R-969_96ST-A_[EN coo#10CBD7.qxd 10/2/06 11:48 AM Page 53