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 operate the appliance if the power cord or main unit is damaged. · Do not let power cord hang over edge of counter/work surface. [. . . ] Place in a bowl and add a little sauce, toss vegetables until lightly covered with sauce. After leg has cooked for 30 minutes at 190°C, turn leg, add vegetables, cook for a further 40 minutes approximately, turning vegetables once. Allow to stand for approximately 10 minutes before carving. RACK OF LAMB 1 rack of lamb (10 cutlets) Marinade 2 cloves garlic, finely chopped ½ cup orange juice 1 tablespoon finely sliced shallots 1 tsp. salt several sprigs fresh rosemary Freshly ground black pepper (or 3 tsp dried rosemary) Trim cutlets, score the skin in a diamond patter. 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). 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. 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. Roast spare ribs in Superchef at 200°C on high rack for 15 minutes. 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. 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. Roast vegetables at 200°C for last 45 minutes. VEAL VEAL WITH MANGOES 1½kg (3¼lb) veal, boned and Garlic salt and pepper 19 Superchef trussed (room temperature) 1 cup dry white wine ½ cup Grand Marnier 2 tablespoons Brandy Pinch of thyme 500g can mango slices ½ cup flour 60g butter ½ cup orange juice User Guide Brush veal with soft butter, sprinkle with garlic salt and pepper. Place veal on low wire rack in Superchef, cook at 180°C for 20 minutes. Turn and brush meat again this time with prepared sauce and cook for 10 minutes at 170°C. Turn and brush again and cook for a further approximate 40 minutes until ready. Sauce Preheat frying pan, add 30g of butter ­ melt, remove from heat, add four and ½ cup dry white wine, stir until combined. Add balance of wine, Grand Marnier, brandy, orange juice, stir until sauce boils and thickens. [. . . ] Filling a pie dish with sliced cooking apples and a sprinkling of sugar, then topping with the cake mixture will give an Apple Charlotte ­ serve hot. APPLE PIE Pastry 125g (5oz) plain flour 25g (1oz) sugar Filling 5-6 Granny Smith apples ½ cup sultanas 1 tablespoon lemon juice 50g (2oz) butter or hard margarine ½ cup water 1 teaspoon cinnamon ¼ cup brown sugar Rub the butter (margarine) into the flour and salt until the consistency of breadcrumbs. Mix the sugar in with the crumbs, then add the water a bit at a time until a fairly dry paste is formed. Pour lemon juice over sultanas, then mix and add to apple pieces and mix well ­ place apple and sultana mix into a saucepan on a medium heat for approximately 10 minutes, mixing gently 2 or 3 times when heated through (but not cooked) until soft. Mix brown sugar and cinnamon and stir gently through heated apple and sultana mix. [. . . ]