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[ Utensils ]
Small shallow casserole dish
2 Baking trays
[ Ingredients ]
1kg Leg of Lamb with bone
1 tbsp Olive Oil
Salt and Pepper to taste
1 tbsp Fresh Rosemary
500g Baby Potatoes, cut in half
200g Carrot, diced
200g Turnips, diced
8 tbsp Cold Water
Serves 4
[ Method ]
1. Place the lamb directly in baking tray. Brush with olive oil and season
with salt, pepper and rosemary.
Place the baking tray on upper position.
2. Brush the potatoes with olive oil. Place in the left hand side of another
baking tray.
3. Put the carrot and turnips into the small shallow casserole dish, add
the cold water and cover with aluminium foil. Place the dish into the
baking tray.
Place the baking tray on lower position.
4. Cook using 'SuperSteam Convection, AUTO, COMPLETE MEALS,
ROAST LEG OF LAMB WITH ROASTED VEG'.
5. Stand for 5 minutes after cooking.
Roast Leg of Lamb with Roasted Potatoes, Carrots and Turnips
AUTOMATIC COOKING CHART
[ Utensils ]
1 Baking tray
Rack
[ Ingredients ]
1
/4 cup chopped fresh parsley
1 tbsp chopped fresh coriander
1 tbsp chopped fresh chives
1
/4 tsp cracked black pepper
salt and pepper to taste
oil to brush
1kg roast beef
800g baby potatoes
Serves 4-6
[ Method ]
1. Preheat is pre-programmed. Select the menu, desired cooking result
and press START to preheat.
2. In a small bowl, combine the parsley, coriander and chives. Mix until
well combined. Spread the herb mixture over a clean chopping board.
3. Evenly brush the beef with oil. Roll the beef over the herb mixture,
coating evenly. Season with salt and pepper. Set aside.
4. Wash and cut the baby potatoes in half.
5. Place meat on the rack in baking tray. Evenly place the potatoes
around the beef on the rack.
6. After preheating, place the baking tray on lower position.
7. Cook using 'SuperSteam Convection, AUTO, COMPLETE MEALS,
ROAST BEEF WITH POTATOES'.
8. After cooking, stand covered with aluminium foil for 10-15 minutes.
Roast Beef with Potatoes
[ Utensils ]
Large Shallow Casserole dish
Small shallow Casserole Dish
2 Baking trays
[ Ingredients ]
400g Beef Rump Steak
1 tbsp Light Soy Sauce
1 tbsp White Wine
1
/2 tsp Sugar
1 tsp Sesame Oil
2 tsp Corn flour
1 tbsp Ginger, grated
1 tbsp Oyster Sauce
1.5 tbsp Garlic, crushed
1 Fresh Bird's Eye Chilli,
seeds removed, finely chopped
100 ml Hot Beef stock
3 tbsp Canned Black Beans, chopped
(or canned kidney beans)
1
/2 Green Capsicum, sliced
1 Onion, chopped
5 Shallots, sliced
400g Fresh Egg Noodles
1
1
/2 cups
Cold Water
Serves 4
[ Method ]
1. Cut beef into strips.
2. In a large bowl, mix together the soy sauce, wine, sugar, sesame
oil, corn flour, ginger, oyster sauce, garlic and chilli.
3. Add the hot beet stock to the mixture.
4. Add the black beans, capsicum, onion, shallots and steak. Mix
well.
5. Pour the mixture into the large shallow casserole dish. Place the
dish into the baking tray. Place the baking tray on upper position.
6. Put the noodles into the small casserole dish and cover with the
cold water. Place the dish on another baking tray. Place the
baking tray on lower position.
7. Cook using 'SuperSteam Convection, AUTO, COMPLETE
MEALS, CHINESE BEEF WITH NOODLES'.
8. Drain the noodles. Stir the noodles and the beef immediately
after cooking then stand for 5 minutes.
Chinese Style Beef with Noodles
SCA AX1500J P30- 09.6.5, 11:33 AM37