Bedienungsanleitung Farberware FPC800V Millenium (Seite 7 von 8) (Englisch)

589914

Zoom out

Zoom in

Vorherige Seite

1/8

Nächste Seite

Rich Beef Casserole

2 ounces butter

1 medium onion, sliced

1 clove garlic, crushed

1 small can tomatoes, roughly chopped

1 cup red wine

/2 cup brown stock

4 ounces button mushrooms

Salt and pepper

Beurre manie

1 tablespoon flour

1 ounce butter

Garnish

1 teaspoon chopped parsley

Heat the fat in the open cooker. Brown the meat, onion and garlic. Lift out

and thoroughly drain off any excess fat. Away from the heat, add the

tomatoes, wine and stock. Return to the heat and stir to remove any frying

residues. Return the meat and onions with the mushrooms and seasoning.

Close the lid, bring to pressure using 15 lb cook control and cook for 20

minutes. While the casserole is cooking, blend the flour with the butter.

Release the steam QUICKLY. Return the open cooker to the heat, add the

beurre manie in small blobs and stir well until thickened. Garnish with

parsley before serving.

FISH

•Prepare the fish by removing scales, fins, skin, etc. as required. Wash

and dry thoroughly and season to taste, adding a little lemon juice if

preferred.

• Add a minimum of 1 cup cooking liquid – which may be water, fish

stock, milk, wine or cider.

IMPORTANT: When using milk to cook fish, bring the cooker to pressure

on a medium heat setting and keep the heat on medium while cooking

to avoid the milk frothing up and blocking the vents. This may be used

afterwards to make an accompanying sauce with, for example, prawns,

parsley, cheese, lemon, etc.

• The trivet is used for most recipes and should be well greased before

use. For ease of handling, the fish can be cooked on a piece of greased

wax paper or foil, leaving sufficient at the edges to form lifting handles.

•Time carefully, as cooking times are very short.

Preparation of the pot roast:

• Never fill the cooker more than half full when both the roast, liquid and

vegetables for flavoring have been added.

•Accompanying vegetables or rice may be added part way through the

cooking time.

Pot Roast

4 pounds boneless beef roast

2 tablespoons oil

1 small onion, chopped

2 teaspoons salt

/2 teaspoon pepper

1 cup red wine

/2 cups beef stock

6 tablespoons flour

Brown the beef and onion in oil in the open pressure cooker. Add salt and

pepper,

/2 cup wine, seal cooker and cook at 10 pounds pressure for 15

minutes per pound. Reduce pressure, open cooker and remove meat.

To make gravy, remove all but 2 tablespoons fat from the cooker, add the

flour and stir for 1 minute, then slowly add the wine and stock and simmer

for a few minutes until thickened. Season gravy with salt and pepper to taste.

Serving Size : 10

Pot Roasting

(All times are per 1 pound – use 15 lb cook control)

MINS FROM MINS FROM

JOINT THAWED FROZEN

BEEF Pot roast 12 22

Brisket, rolled 20 30

Rump roast, chuck roast 15 25

LAMB Breast, boned & rolled 15 25

Shoulder, boned & rolled 15 25

Leg 12 22

PORK Shoulder, boned & rolled 15 Do not cook

Loin 12 from frozen

VEAL Breast, boned & rolled 12 22

Shoulder, boned & rolled 15 25

Loin 10 20

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Farberware FPC800V Millenium Seite 7

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von Farberware FPC800V Millenium

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info