Gaggenau GN 340 230 Instrucciones De Uso página 22

Cordon bleu
(Switzerland)
Ingredients (for 6 persons)
4 fairly thick veal steaks
4 slices of boiled ham
4 slices of Swiss cheese
Salt, pepper
Flour
Egg
Breadcrumbs
150 g cooking fat
Lemon (for decoration)
Plug in the roaster's heating element. Insert the
roaster in the first level from below. Set the oven to
the "Roaster" function and preheat to 200 °C.
Preparation
Cut pockets into the steaks and pepper and salt the
meat. Place one slice each of cheese and ham in
the pockets, holding it all together with roulade
skewers. Bread the steaks in flour, whisked egg
and breadcrumbs.
Place the cooking fat in the hot roaster. Bake the
cordon bleu in hot fat until golden brown on both
sides.
Setting: Roaster
Temperature: 200 °C
Cooking time: about 10 minutes
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Prague ham
(Czech Republic)
Ingredients (for 12 persons)
1 Prague ham (app. 2.5 kg)
300 g root vegetables (carrots, celery, leek)
50 g cooking fat
1 bottle of white burgundy
1/2 l water/liquid
50 g honey
Plug in the roaster's heating element. Insert the
roaster in the first level from below. Set the oven to
the "Roaster" function and preheat to 180 °C.
Preparation
Boil the ham in water for about 50 minutes, allow it
to cool down and remove rind and surplus fat.
Clean the root vegetables and cut them into small
pieces. Melt the cooking fat in the preheated
roaster and steam the vegetables. Place the ham on
them and pour in wine and 1/2 l water/liquid. Place
the lid on the roaster, switch the temperature back
to 110 – 120 °C and cook for 45 minutes.
Mix the honey with some of the water used for
boiling. Take the lid off the roaster and coat the ham
with a little honey.
Setting:
Temperature:
Core temperature: 65 – 70 °C
Cooking time:
(a ham on the bone with rind, pickled in brine
that has then been smoked over a beechwood
fire)
Roaster
180 °C / 110 – 120 °C
about 2 hours