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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
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.
Meat loaf
Preparation time: 75 minutes
Ingredients:
500 g ground beef and pork, 150 g
chopped pork liver, 1 day-old roll, 1
onion, 2 cloves garlic, 1 egg, 1 tsp salt,
3 pinches nutmeg, 3 pinches pepper,
150 g lean bacon, thinly sliced, 1 tsp
paprika powder, 1 tsp mustard, 1 TBSP
fine bread crumbs
Preparation:
Soak the roll in water. Peel the onions
and garlic and chop very fine. Knead
together the squeezed out roll, the oni-
ons, ground meat, chopped liver, egg,
salt, mustard and spices with the bread
crumbs. Form the mass into a long loaf
and place in an ovenproof dish and co-
ver with the sliced bacon. Place the dish
with the meat loaf on the grate at the
second level from the bottom and bake
at 180°C with top and bottom heat for
about 50 minutes; it may be necessary
to reduce the heat to 160 °C after about
30 minutes.
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red cabbage with apples and potato
dumplings or bread dumplings. If you
prefer a lean roast, substitute a young
turkey for the duck.
Leg of lamb
Marinating time: 6 hours
Preparation time: 60-80 minutes
Ingredients:
1.5 kg leg of lamb with bones, 3 cloves
garlic, 3 onions, 1/4 l hot meat broth,
1/8 l dry white wine, 1 tsp corn starch
For the marinade:
70 g tomato paste, 1 TBSP flour, 1 tsp
salt, 2 TBSP lemon juice, 1 tsp dried
rosemary, ¼ tsp caraway seed, ¼ tsp
pepper
Preparation:
Cut a shallow cross shape into the leg of
lamb and use a sharp knife to make small
incisions for spiking with the peeled and
sliced garlic. Combine the tomato paste
with the flour, salt, lemon juice, rosema-
ry, caraway seed and pepper. Spread this
mixture on the leg of lamb and marinate
in the refrigerator for 6 hours. Place the
leg of lamb in an ovenproof dish at the
bottom level in the oven. Cover the roast
with onion rings. Roast about 150-180
minutes at 180°C with top and bottom
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