AEG Electrolux EMS 2688 Specifications download pdf (Page 37)

ENGLISH

MEAT, FISH & POULTRY

Germany

GRILL SKEWERS

(This recipe makes approx. 800 g)

Total cooking time: approx. 17-18 minutes

Utensils: high rack

4 wooden skewers (approx. 25 cm lang)

Ingredients

400 g escalope of pork

100 g smoked belly of pork

2 onions (100 g), quartered

4 tomatoes (250 g), quartered

green pepper (100 g), in eight pieces

2 tbsp oil

4 tsp sweet paprika

salt

1 tsp cayenne pepper

1 tsp worcester sauce

1. Cut the escalope of pork and the pork belly into

2-3 cm cubes.

2. Thread meat and vegetables alternately on four

wooden skewers.

3. Combine the oil with the spices and brush over

the grill skewers. Place the grill skewers on the

high rack and cook.

AUTO COOK

PLUS GRILL 2

Switzerland

ZURICH VEAL STEW

Total cooking time: approx. 9-14 minutes

Utensils: bowl with lid (2 Iitre capacity)

Ingredients

600 g veal fillet

1 tbsp butter or margarine

1 onion (50 g), finely chopped

100 ml white wine

gravy thickener to make approx.

litre

300 ml cream

1 tbsp parsley, chopped

1. Slice the meat into finger-thick strips.

2. Smear the butter evenly around the dish. Add the

onion and the meat to the dish, cover and cook.

Stir once during cooking.

6-9 min. 900 W

3. Add the white wine, the gravy powder and the

cream, stir, cover and continue to cook. Stir once

during cooking.

3-5 min. 900 W

4. Taste the stew, stir again and allow to stand for 5

minutes. Serve with parsley garnish.

Italy

VEAL CUTLET WITH MOZZARELLA

Total cooking time: approx. 24-31 minutes

Utensils: shallow square gratin dish with lid

(approx. 25 cm long)

Ingredients

2 mozzarella cheese (150 g)

500 g drained, peeled tinned tomatoes

4 veal cutlets (600 g)

20 ml olive oil

2 cloves of garlic, sliced

pepper, freshly milled

2 tbsp capers (20 g)

oregano, salt

1. Cut the mozzarella into slices. Puree the tomatoes

with the puree attachment of a hand mixer.

2. Wash the cutlets, dry them and beat them flat.

Distribute the oil and the garlic slices over the

bottom of the oven-proof dish. Add the cutlets and

pour over the tomato puree. Sprinkle with pepper,

capers and oregano, cover and cook on the low

rack

15-19 min. 630 W

Turn the meat slices.

3. Place a few slices of mozzarella on each piece of

meat, add salt and cook uncovered on the high

rack.

9-12 min. 630 W

After cooking allow to stand for about 5 minutes.

Tip: Spaghetti and a fresh salad can be served with

this dish.

1. EX-72D-EU English T2 19/04/2005 10:18 Page 35

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