Roasting And Cooking - Unold 68855 Notice D'utilisation

Roast pheasant
Ingredients:
1 pheasant, about 1 kg, 100 g canned chan-
terelles, 1 onion sliced thin, 100 g lean smo-
ked bacon, 1 day-old roll, 100 g fatty bacon,
3 TBSP parsley chopped fine, 1 egg, 1/4 tsp
salt, 1 pinch nutmeg, 1 pinch pepper, 1/8 l meat
broth, 1/8 l red wine, 1 cup (about 200 ml) sour
cream
Preparation:
Soak the roll in warm water. Sauté the fat bacon,
diced, together with the onions in a pan on the
stove until golden. Squeeze out the roll and cut
into small pieces and add to the pan together
with the chanterelles, parsley, egg and spices
and mix well.
Fill the pheasant with this mixture and sew up.
Wrap the pheasant in the smoked bacon and
then wrap with kitchen string so that the legs
and wings are not sticking out.
Insert the rotary spit through the chicken and
fasten the two clips. Tie any parts which stick
out, such as wings, etc., with kitchen string.
Hang the rotary spit in the appliance.
Grill the chicken about 80 minutes at 250 °C
with top and bottom heat.
15 minutes before it is done cooking, remove
the string and the bacon so the pheasant can
brown.
With the meat broth, loosen the pan juices in
the drip pan, put in a pot and heat together with
the red wine. Stir in the sour cream.
Rolled roast of turkey
Preparation time: about 70 minutes
Ingredients:
700 g rolled turkey roast, 1 tsp salt, 1 crushed
garlic clove, 1 tsp vinegar, 1 TBSP oil, 1/4 tsp
pepper, 150 g smoked bacon, sliced, 1/8 l dry
red wine, 1/4 l hot water, 100 g sour cream
Preparation:
Mix the salt, garlic, vinegar and pepper with the
oil and brush on the roast.
Wrap the smoked bacon slices around the roast
and tie with kitchen string.

rOaSting anD cOOKing

1. The compact cooker is ideal for preparing casseroles, roasts and other dishes.
2. For casseroles, etc. place the casserole form or ovenproof dish on the grill grate; some dishes can
also be cooked directly on the baking sheet.
3. Set the temperature selector switch to the desired temperature and use the function selector
switch to select top and bottom heat or only bottom heat, depending on the recipe. As soon as
the desired temperature is reached, the indicator lamps for the temperature and function go out.
As soon as the appliance begins heating again, the indicator lamps light up again.
Insert the rotary spit through the chicken and
fasten the two clips.
Hang the rotary spit in the appliance.
Grill about 60 minutes at 250 °C with top and
bottom heat. During this time, juices from the
roast will collect in the drip pan.
When the roast has finished cooking pull out
the drip pan and pour the pan juices into a pot.
Then reinsert the drip pan.
Heat the pan juices on the stove (do not boil),
then stir in the wine and sour cream. Remove
the string and bacon from the roast, slice and
serve with the gravy.
Roast duck
Preparation time: 3 hours
Ingredients for 8 servings:
1 duck (about 1.8 kg), salt, 1 tsp pepper, 1/8 l
dark beer, 1/8 l red wine, 1 tsp corn starch, dis-
solved in a little water
Preparation:
Wash the duck and trim any excess fat. Stuff the
duck as desired and sew up. Tie the wings to the
body with kitchen string.
Mix the salt and pepper with the beer and brush
on the duck. If the duck is not stuffed, season
inside as well. Pierce the fatty skin several times
with a fork.
Fasten the duck on the rotary spit and hang in
the oven.
Grill about 2.5 hours at 250 °C with top and
bottom heat.
When it is finished cooking, switch off the oven
but leave the duck in the oven to keep it warm.
Remove the pan juices from the drip pan and
bring to a boil with the wine. Blend the corn
starch with the water and stir in to thicken the
gravy. Season to taste.
Remove the duck from the spit, carve and serve
with the gravy.
TIP:
Serve this festive roast with red cabbage with
apples and potato dumplings or bread dump-
lings.
If you prefer a lean roast, substitute a young tur-
key for the duck.
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