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Cooking Casseroles by Sensor Cook
(500g-2.0kg) (Weight includes all ingredients) (S)
• Suitable for cooking casseroles with less tender cuts of
meat combined with liquid and vegetables.
• Cut meat and vegetables into even size pieces.
• Place in a suitable size dish. Dish should be
approximately
3
⁄4 full.
• Do not use plastic dishes as incorrect cooking time
may result.
• Add 1
1
⁄2 to 2 cups of soup. broth or stock per 500 g of
meat.
• Cover securely with plastic wrap or a well fitting lid.
• During the cooking time, the oven will 'beep' and
instruct you to 'STIR'.
• At the end of cooking time, allow the casserole to stand
for 5 to 10 minutes.
To Operate by Sensor Cook:
Select Casseroles, then Start.
GOULASH (S)
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1
⁄2 teaspoon paprika
500 g lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons flour
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in 3-litre casserole dish.
Cook on P10 for 1 to 2 minutes. Add tomato paste and
paprika. Cook on P10 for a further 2 minutes. Add lamb,
capsicum and stock. Cover and cook on P6 for 25 to 30
minutes, stirring halfway through cooking. Mix flour with
2 tablespoons of water and stir into goulash mixture.
Cook on P10 for 1 to 2 minutes.
Stir in sour cream and serve with pasta and rice.
To Cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Casseroles, then Start.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
PEPPER POT BEEF (S)
Serves: 4
Ingredients:
1 teaspoon minced garlic
1 red capsicum, sliced
400 g can tomatoes
425 g can tomato puree
750 g cubed beef
1
⁄4 cup tomato paste
1 tablespoon worcestershire sauce
1 teaspoon cracked black pepper
Method:
Combine all ingredients in 3-litre casserole dish. Cook
on P7 for 15 minutes. Stir, cook on P6 for 25 minutes.
Serve with boiled or steamed rice.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Select Casseroles, then Start .
FRENCH ONION BEEF CASSEROLE (S)
Serves: 4
Ingredients:
1 onion, chopped
1 teaspoon minced garlic
200 g diced potatoes
500 g beef, diced
2 carrots, diced
1
⁄3 cup tomato paste
1 cup beef stock
100 g whole button mushroom
1
⁄4 cup frozen peas
Method:
Place onion and garlic in 3-litre casserole dish. Cook on
P10 for 1 to 2 minutes. Add remaining ingredients,
except mushrooms and peas. Stir until combined. Cover
and cook on P10 for 8 minutes. Stir and cook on P4 for
28 to 30 minutes. Add mushrooms and frozen peas. Stir
cook on P4 for 14 to 15 minutes.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press Casserole, then Start
.
.
BEEF BOURGUIGNONNE
(S)
Serves: 4 to 6
Ingredients:
750 g diced chuck steak
4 rashers bacon
6 pickling, onions
2 teaspoons minced garlic
1
⁄4 cup red wine
425 ml tomato puree
1
⁄2 cup beef stock
1 teaspoon minced chilli
1 teaspoon tarragon
250 g button mushrooms, halved
Method:
Place all ingredients except mushrooms in a 3-litre
casserole dish, stir until combined. Cover and cook on
P7 for 10 to 15 minutes. Stir and cook on P6 for 25 to 30
minutes. Stir and add mushrooms halfway through
cooking
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Select Casseroles, then Start
.
.
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