Gaggenau GN 340 230 Instrucciones De Uso página 25

Goose legs
(Hungary)
Ingredients (for 4 persons)
4 goose legs
Salt
40 g goose fat
1 onion
1 tablespoon paprika powder (sweet)
1 clove of garlic
Caraway
1 l water/liquid
1 kg potatoes
2 tomatoes
2 green peppers
1/2 bunch chopped parsley
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 190 °C.
Preparation
Rinse the goose legs, dab them dry and salt them.
Peel the onions and chop them into large pieces.
Peel the clove of garlic and crush it. Peel the
potatoes and cut them into long slices, wash the
tomatoes and peppers, remove the cores and cut
them into cubes.
Melt the goose fat in the preheated roaster. With
the skin side pointing down, first brown the goose
legs for about 5 minutes, turn them, add onions,
garlic, caraway and paprika powder and roast for
about 5 minutes more.
Add 1/2 l water/liquid, fit the lid on the roaster and
cook for 30 minutes at 150 °C. Add the prepared
vegetables. Add 1/2 l water/liquid more. Cook for a
further 15 – 30 minutes with the lid closed.
Serve sprinkled with chopped parsley.
Setting: Roaster
Temperature: 190 °C / 150 °C
Core temperature: 90 °C
Cooking time: 45 – 60 minutes
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Roast legs of chicken
(Germany)
Ingredients (for 6 persons)
6 chicken legs
Heat-resistant oil (e.g. peanut oil)
Roast chicken spices (paprika, pepper, salt)
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
Wash and chicken legs and dab them dry. For the
marinade, mix oil with spices and brush the chicken
legs thoroughly with the mixture.
Place the chicken legs in the preheated roaster,
first with the skin side pointing down. Roast each
side for 12 – 15 minutes. Should you wish, the lid
can be put on.
Setting:
Temperature:
Core temperature: 85 °C
Cooking time:
Roaster
200 °C
25 – 30 minutes
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