Pork/Veal
Roast Pork
Settings:
Automatic weight. Setting range for the weight
between 1000 and 2000 g.
Method:
Season meat to taste and place in an ovenproof
dish. Add water or another liquid; the bottom
should be covered to a depth of 20 - 40 mm.
Turn the roast after about 30 minutes.
• Shelf position: 1
Loin of Pork
Settings:
Automatic core temperature sensor, core
temperature 75 °C.
Method:
Season meat to taste, insert the core
temperature sensor and place in an ovenproof
dish.
• Shelf position: 1
Pork Knuckle
Ingredients:
• 1 hind knuckle of pork 0.8 - 1.2 kg
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon sweet-noble paprika
• 1/2 teaspoon basil
• 1 small tin sliced mushrooms (280 g)
• soup vegetables (carrot, leek, celery, parsley)
• water
Method:
Cut into the rind all around the pork knuckle.
Mix oil, salt, paprika and basil together and
spread over the pork knuckle. Put the pork
knuckle into a roasting tin and spread the
mushrooms over it. Add soup vegetables and
water. The bottom should be covered to a
depth of 10 - 15 mm. Turn the roast after about
30 minutes.
• Time in the appliance: 160 minutes
• Shelf position: 1
Pork Shoulder
Ingredients:
• 1.5 kg shoulder of pork, skin on, from a young
pig
• salt
• pepper
• 2 tablespoons olive oil
• 150 g finely sliced celery
• 1 leek, sliced
• 1 small tin tomatoes, finely chopped (400 g)
• 250 ml cream
• 2 cloves of garlic, peeled and crushed
• fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the skin.
Season with salt and pepper and brown on all
sides with the olive oil in a roasting pan on the
ring, then remove. Sweat celery and leek with a
little oil in a roasting tin, then add tomatoes,
cream, garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put into the
appliance.
• Time in the appliance: 130 minutes
• Shelf position: 1
Roast Veal
Settings:
Oven Recipe Book
3
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