User manual COMPX CB094-194

[. . . ] Leave the loaf to rise again by half its volume. Before baking dust with a little flour. 4 - ROLLS Ingredients: • 500 g flour, type 405 • 20 g cube of fresh yeast or 1 packet of dried yeast (approximately 8 g) • 300 ml water • 10 g salt Method: • Place flour and salt in a large bowl. Dissolve the yeast in the water and add to the flour. Knead all ingredients into a workable dough. [. . . ] Pull up the edges of the dough and cover the jam with dough and then shape into a ball. Put the balls into a greased dish, cover and leave to rise for another 45 minutes and then put into the appliance. 8 - 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 5 • 1 / 2 teaspoon basil • 1 small tin sliced mushroom • soup vegetables (carrot, leek, celery, parsley) • water Method: • Cut 8 slits lengthwise all around the veal knuckle. Cut four slices of cooked ham in half and place in the slits. Mix oil, salt, paprika and basil together and spread over the veal knuckle. Put the veal knuckle into a roasting tin and spread the mushrooms over it. Add soup vegetables and water to the veal knuckle; the bottom should be covered to a depth of 10 - 15 mm. 9 - RICE Ingredients: • 200 g long grain rice • 50 g wild rice • salt and pepper • 2 teaspoons vegetable stock • 600 ml water • 1 small red pepper • 2 teaspoons brown sugar • 2 teaspoons tomato paste • 400 ml beef stock Ingredients: • 200 g long grain rice • 50 g wild rice • salt and pepper • 2 teaspoons vegetable stock • • • • • 600 ml water 1 small red pepper 2 teaspoons brown sugar 2 teaspoons tomato paste 400 ml beef stock After cooking: • 1 small tin sweetcorn (150 g) • Drain sweetcorn and add to the cooked rice. Method: • Put long grain rice, wild rice, salt, pepper, vegetable stock and water in a bowl half an hour before cooking. Prepare pepper, cut into small dice and add to the rice and then cook. 10 - LASAGNE Ingredients for the meat sauce: • 100 g streaky bacon • 1 onion • 1 carrot • 100 g celery • 2 tablespoons olive oil • 400 g mince (a mixture of beef and pork) • 100 ml meat stock • 1 small tin tomatoes, chopped (about 400 g) • oregano, thyme, salt and pepper Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 500 ml milk • salt, pepper and nutmeg Put together with: • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 50 g Emmental cheese, grated Method: • Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly to break up and deglaze with the meat stock. Season the meat sauce with tomato purée, the herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes. Cover with a lid. 15 - ROAST LAMB Settings: • Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 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 - 30 mm. Cover with a lid. ENGLISH 7 16 - ROAST GAME Settings: • Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 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. 17 - CHICKEN, WHOLE Settings: • Automatic programmes with weight input. Setting range for the weight between 900 and 2100 g. Method: • Place chicken in an ovenproof dish and season to taste. [. . . ] Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the appliance. After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. [. . . ]