IKEA KULINACSX Recipe Book download pdf (Page 24)

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid; the bottom should be covered to a

depth of 20 - 40 mm. Turn the roast after

about 30 minutes.

• Shelf position: 1

Loin of Pork

Settings:

Automatic core temperature sensor, core

temperature 75 °C.

Method:

Season meat to taste, insert the core

temperature sensor and place in an

ovenproof dish.

• Shelf position: 1

Pork Knuckle

Ingredients:

• 1 hind knuckle of pork 0.8 - 1.2 kg

• 2 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery,

parsley)

• water

Method:

Cut into the rind all around the pork

knuckle. Mix oil, salt, paprika and basil

together and spread over the pork knuckle.

Put the pork knuckle into a roasting tin and

spread the mushrooms over it. Add soup

vegetables and water. The bottom should

be covered to a depth of 10 - 15 mm. Turn

the roast after about 30 minutes.

• Time in the appliance: 160 minutes

• Shelf position: 1

Pork Shoulder

Ingredients:

• 1.5 kg shoulder of pork, skin on, from a

young pig

• salt

• pepper

• 2 tablespoons olive oil

• 150 g finely sliced celery

• 1 leek, sliced

• 1 small tin tomatoes, finely chopped (400

g)

• 250 ml cream

• 2 cloves of garlic, peeled and crushed

• fresh rosemary and thyme

Method:

With a sharp knife cut diamonds into the

skin. Season with salt and pepper and

brown on all sides with the olive oil in a

roasting pan on the ring, then remove.

Sweat celery and leek with a little oil in a

roasting tin, then add tomatoes, cream,

garlic cloves, rosemary and thyme, stir and

lay the pork shoulder on top. Put into the

appliance.

• Time in the appliance: 130 minutes

• Shelf position: 1

Roast Veal

Settings:

Automatic weight. Setting range for the

weight between 1000 and 2000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

• Shelf position: 1

Veal Knuckle

Ingredients:

• 1 hind knuckle of veal 1.5 - 2 kg

• 4 slices cooked ham

• 2 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon sweet-noble paprika

ENGLISH

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