User manual PRIMA PSC002

[. . . ] Superchef User Guide Superchef Millenium Convection Roaster User Guide and Recipes Model: PSC002 www. primaVisit our web site: www. prima-international. com 1 Superchef IMPORTANT SAFEGUARDS Please read this section first User Guide · When using this or any other appliance around children, close adult supervision is necessary. · Never immerse the upper unit in water (see cleaning instructions) · Make sure the power cord is disconnected from mains when cleaning, removing or replacing the bowl. · Do not leave the appliance unattended during its operation. · Always remove the plug from the mains when not in use. [. . . ] Leave for 3 hours, spooning marinade over the lamb occasionally. Place lamb on medium heat or high rack in Superchef (175°C). Start with skin side up to promote self basting for 18 minutes. Cook for a further 20 minutes ­ cook a little longer for well done. HINT: Two racks of 6-7 cutlets each can be sewn together, fat side inside, to form a crown which can be roasted as is or stuffed. 17 Superchef BEEF GRILLED STEAK T-bone, rump or fillet (at room temperature) User Guide Spices and marinade to taste (optional) Preheat Superchef to 220°C with wire rack on high. Place meat on wire rack and grill for approximately 15 minutes (medium), 12 minutes (rare), 18 minutes (well done). Thicker, larger pieces take longer to cook. FILLET MIGNON 4 fillet steaks cut to approx. ¾" to 1¼" (2-3cm) thick - at room temperature 4 rashers bacon (lean) toothpicks black pepper Remove rind and excess fat from bacon. Wrap one bacon rasher around the perimeter of each fillet, secure with toothpick(s). Sprinkle o grind black pepper onto steak both sides. Preheat Superchef to 220°C and place fillets on high wire rack and cook for: 10-12 minutes (rare); 12-15 minutes (medium); 15-20 minutes (well done) for ¾" (2cm) thick fillets. Turn fillets halfway through cooking time if desired. Thicker and/or larger fillets will take longer to cook. Serve hot with fresh steamed vegetables. ROAST SPARERIBS 18 Superchef 1 kg lean beef spare ribs (at room temperature) Marinade 2 tablespoons white wine 1 teaspoon garlic salt 1 onion chopped 1½ teaspoons crushed garlic 10 shallots User Guide 2 tablespoons soy sauce 1 tablespoon sugar (optional) Pepper to taste Clean and pat dry spare ribs. Marinade spare ribs for at least 6 hours or overnight. Roast spare ribs in Superchef at 200°C on high rack for 15 minutes. Turn and roast for further 10-20 minutes or until done. Arrange spare ribs on a platter with a cleaned and trimmed shallot between each spare rib. ROLLED RIB ROAST 2 kg (4½lbs) rolled rib of beef (at room temperature) salt and pepper 2 tablespoons red wine (optional) 2 tablespoons water (optional) Trim excess fat from meat and sprinkle with salt and pepper and rub in well, place meat in a greased baking dish and pour wine and water over meat. Remove and pour the marinade directly into the glass bowl. Cook on low wire rack in Superchef at 180°C for 1 hour. Turn meat and cook at 170°C for a further approximate 30 minutes for rare, 45 minutes for medium or 1 hour for well done. Use the remaining juice in the bowl with cornflour and water or with sour cream to make gravy. [. . . ] Place pie dish on low rack in Superchef at 175°C and cook for approximately 30 minutes. HINT: Brush with beaten egg or milk and sugar to glaze the pastry. For a bit of a change, try frozen puff pastry instead of sweet shortcrust. CHOCOLATE & ORANGE CHARLOTTE 150g (6oz) plain flour 150g (6oz) castor sugar 3 eggs 3 oranges 150g (6oz) soft margarine 1½ teaspoon baking powder 2 tablespoons cocoa powder 1 tablespoon soft brown sugar 30 Superchef User Guide Using a fine grater, grate the zest of the oranges into a bowl. Peel the oranges and divide into segments, and arrange in the bottom of a greased pie dish. [. . . ]