Easylife CUCINARE EL5791 Instruction Manual - page 4
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PANTONE 072 C
PANTONE 123 C
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• STUFFEDBREASTOFVEAL
3¼lbsbreast,bonedwithpocketcut
2tbsp.butter
Garlic, salt and pepper
STUFFING
1Tablespoonlemonzest
1Tablespoonoflemonjuice
1Tablespoonofbutter
1Egg,lightlybeaten
1Cupofdicedmushroom
2Cupsoffreshwhitebreadcrumbs
Cream(asrequired)
• Preheatafryingpan,melt1tbspofbutterinthepanandfryonionuntilgoldenbrown,addlemon
zestandjuice,garlicandmushrooms.Frytogetherfor3to4minutes.Takeofftheheatandset
asideinabowl.Addbreadcrumbs,garlicandseasoningwhenfryingthevegetables.Mixtogether
witheggandenoughcreamtoformafirmconsistency.
• Placestuffingintovealpacketandspreadevenly.Sewupcavity.Brushvealwithsoftbutterand
placeonalowrackinthehalogenoven.
• Preheatto163°C(325°F),cookfor20minutes.Turn,brushagainandcookat150°C(300°F)for
20minutes.Turn,brushagainandcookapproximatelyfor40minutesuntilready.Servewithpeas
andpotatoes.
• Pourjuicesfrombowlovercarvedmeat.
• HONEYCHICKENWINGS
3¼lb2¼lbschickenwings
2Tablespoonsofhoney
3Tablespoonsoftomatopuree
MARINADE
2Tablespoonsoflemonjuice
3Tablespoonsofsoysauce
1Tablespoonofchoppedginger
• Trimexcessfatfromchickenwingsandmovetips.Patwingsdryandplaceinabowl.Combine
lemonjuice,soysauceandginger.Pouroverchickenwings,mixwellandletstandfor3to4hours
whileturningoccasionally.Stirthehoney,tomatopureeand2tbspofmarinadetogether.
• Removechickenwingsfromthemarinadeandplaceonhighrackinthehalogenoven.Roastfor
10minutesat163°C(325°F).Removechickenwingsandbrushonthehoney/tomatomixture.
Returnwingstorackandcookfor5minutes.Removeandbrushinmixtureagainandcookfor
final5minutes.
BREAKFAST
PleaserefertotheQuickReferenceSectionforgeneralguildlinesregardingthecookingtimes
andmethods.
• CROISSANTS
Tore-heatpre-cookedcroissants:Setthethermostatto105°C(220°F)andpreheatthehalogen
oven.Heatthecroissantsfor3to6minutes.Frozencroissantswilltake6to10minutes.
• BREADROLLS
Tore-heatpre-cookedrolls:Carefullycoatalittlewateroneachrollandthenplaceonthedual
heightrack,repeatwithotherrolls.Setthermostatat105°C(220°F)andheatfor5to10minutes.
Breadwillbejustlikeithasbeenfreshlybaked.
• GRILLEDBACON
Removerindandexcessfatfromeachbaconslice.Layslicesonthehighrack.Setthethermostat
to223°C(450°F).Cookforapproximately6to8minutesoruntilcookedasyoudesire.
• SAUSAGES
Placesausagesonhighrack,setthermostatto200°C(400°F),cookforapprox10to12minutes.
MEAT
• CROWNROASTOFLAMB
2crownroastsoflamb(eachwith6-7cutlets)
2Tablespoonsofdriedapricots
2Tablespoonsofchoppedparsley
1smallegg
½Lemon,finelygrated
3Tablespoonsofdriedapricots,soakedovernight
½Cupofchoppedonion
½Cupoffreshwhitebreadcrumbs
1Tablespoonoflemonjuice
3Cupsofbeetstock
1Applepeeledandchopped
Garlic,saltandgroundpepper
2Tablespoonsofbutter
½Cupofchoppedcelery
2Tablespoonofflour
• Cutawaytheshinbonesandeaseouttheshoulderbladesfrombothjoints,trimeachcutletbone
toadepthof1”.Bendthejointsaround(fatsideinside)andsewtogethertoformacrown.Cover
theexposedboneswithfoilpaper.
• Sautetheonion,celeryandappleinbutteruntilbrowninapan.Drain,dryandchoptheapricots,
stirintothepantheonion,celeryandapple.Seasonwell,removefromtheheatandallowtocool.
Fillthestuffingintothecrownoflambandthenweighthejoint.Placethejointonalowrackinthe
halogenoven.
• Roastat350°C(175°F)for25minutesperpound,basteoccasionallywithjuicefromthebowl.
Roastforafurther25minutesat400°C(200°F)basteoccasionallyandcoverwithfoilpaperif
necessarytopreventovercookingoftheexposedtop/thinsections.