Operation Manual

GB~49
Recipes
Meat, Fish and Poultry
China
Pork with cashew nuts
“Guangzhou”
Total cooking time: approx. 17-22 minutes
Utensils: Quiche pan
Bowl with cover (2 l contents)
Ingredients
2 Dried black mushrooms
1 tbsp Rice wine (sake)
1 tbsp Oil
1 tsp Salt
1 tbsp Sugar
1 tbsp Olive oil to grease the quiche pan
300 g Pork filet, diced
100 g Cashew nuts
1 Shallot onion (20 g), finely chopped
2 Garlic clove, crushed
50 g Red bell pepper, diced
50 g Green bell pepper, diced
1 tbsp Corn starch
200 ml Water
1 tsp Soy sauce
Salt, sugar, white pepper
Preparation
1. As per package directions, pour boiling water over the
mushrooms and soak for at least 30 minutes.
2. Mix rice wine with oil, salt and sugar. Marinate meat
cubes for 20 minutes.
3. Cover the quiche pan with oil. Distribute meat evenly in
quiche pan. Position onto the high rack and bake. Turn
once after about 7 minutes, add cashew nuts.
9 -11 Min.
4. Transfer the meat and cashew nuts into a bowl, add the
prepared vegetables, cover and cook.
6-8 Min. 900 W
5. Mix the cornstarch with water, soy sauce and spices,
add to the meat-vegetable-mixture and stir. Cover and
cook. Stir occasionally and after cooking is finished.
2-3 Min. 900 W
Switzerland
Zurich Veal in Cream
“Zürcher Geschnetzeltes”
Total cooking time: approx. 9-14 minutes
Utensils: Bowl with cover (2 l contents)
Ingredients
600 g Veal fillet
1 tbsp Butter or margarine
1 onion (50 g), finely chopped
100 ml White wine
Gravy thickener, dark, for about
1
/
2
l sauce
300 ml heavy whipping cream
1 tbsp Parsley, chopped
Preparation
1. Cut the fillet into finger thick strips.
2. Distribute the butter evenly in the bowl. Put vegetables
and meat into a bowl, cover and heat. Stir once.
6-9 Min. 900 W
3. Add white wine, gravy thickener and heavy whipping
cream, stir, cover and cook. Stir once during cooking.
3-5 Min. 900 W
4. Season to taste, stir again and let stand for about 5
minutes. Garnish with parsley and serve.
France
Rabbit with Thyme
“Lapereau au thym”
Total cooking time: approx. 42-46 minutes
Utensils: Casserole with cover (2 l contents)
Ingredients
1 Rabbit (1 kg)
2 tbsps Butter, soft
1 tbsp Butter or margarine to grease the pan
100 g Bacon, diced
15 Small onion (300 g), whole, peeled
Salt
Pepper
100 ml Water
1 tbsp Fresh thyme, finely chopped
150 ml Cream (Crème Fraiche)
1 Egg yolk
Salt, Pepper
Preparation
1. Preheat the microwave oven to 230° C. Wash the
rabbit, pat dry and divide into 8 portions. Cover with
butter. Place onto the high rack and bake.
21-23 Min. 230° C
2. Grease the casserole pan. Add bacon and onions to the
pan. Add meat pieces, season and add water. Cover and
cook.
18-20 Min. 900 W
3. Remove meat pieces, keep warm. Add the finely
chopped thyme to the casserole dish, carefully fold in
the cream.
4. Stir the egg yolk in a cup. Add sauce, spoon by spoon,
and stir. Now add the egg yolk to the sauce and stir.
Cover and cook.
approx. 3 Min. 630 W
5. Season the sauce, stir and pour over the meat.
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