Veal Rolls In Tomato Sauce; Cordon Bleu; Prague Ham - Gaggenau GN 340 230 Instrucciones De Uso

Veal rolls in tomato sauce

Ingredients (serves 5)
10 thin veal cutlets (100 g each)
10 thin slices raw ham
10 slices cheese
Fresh Italian herbs (oregano, sage, thyme, basil,
rosemary)
Dripping
Sauce
750 g passata
200 ml wine
150 ml cream
Fresh Italian herbs (oregano, sage, thyme, basil,
rosemary)
Salt
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 220 °C on the
"roaster function".

Cordon bleu

Ingredients (serves 4)
4 thick veal steaks (topside)
4 slices cooked ham
4 slices Swiss cheese
Salt and pepper
Flour
Egg
Breadcrumbs
150 g dripping
Lemon (for garnishing)
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 200 °C on the
"roaster function".

Prague ham

Ingredients (serves 12)
1 Prague ham (approx. 2.5 kg) (with bone and rind,
salt-cured, and then smoked over a beech wood fire)
300 g root vegetables (carrots, celery, leeks)
50 g dripping
1 bottle white Burgundy
½ l water
50 g honey
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 180 °C on the
"roaster function".
22
Preparation
Place a slice of ham and cheese on each veal cutlet.
Chop the herbs and spread them evenly over the
cutlets. Roll up the cutlets and secure with cocktail
sticks.
Mix together all the ingredients to make the sauce.
Add the dripping to the preheated roasting dish and
roast the meat rolls in it. After turning, pour in the
sauce. Cover with the lid and turn the oven down to
160 °C. Cook for a further 30 minutes.
Setting values
Setting: Roaster function
Temperature: 220 °C / 160 °C
Core temperature: 75 - 80 °C
Cooking time: Approx. 40 minutes
Preparation
Cut pockets in the steaks and season with salt and
pepper. Add a slice of cheese and ham to the pocket
of each steak and hold together with skewers. Coat
the steaks in flour, beaten egg and breadcrumbs.
Add the dripping to the preheated roasting dish. Fry
the cordon bleu in the hot fat until golden brown on
both sides.
Setting values
Setting: Roaster function
Temperature: 200 °C
Cooking time: 10 minutes
Preparation
Boil the ham for approx. 50 minutes, allow to cool,
then remove rind and excess fat.
Rinse and chop the root vegetables into small pieces.
Melt the dripping in the preheated roasting dish and
sauté the root vegetables. Place the ham on top and
deglaze with wine and ½ l water. Cover with the lid,
turn the oven down to 110 - 120 °C and cook for 45
minutes.
Stir the honey with some cooking water. Remove the
lid from the roasting dish and baste the ham with
honey. Cook uncovered until golden brown.
Setting values
Setting: Roaster function
Temperature: 180 °C / 110 - 120 °C
Core temperature: 65 - 70 °C
Cooking time: Approx. 2 hours