Gaggenau GN 340 230 Instrucciones De Uso página 24

Hot Pot
(England)
Ingredients (for 6 to 8 persons)
6 lamb kidneys, skinned and with fat removed
1.5 kg potatoes
1/4 l milk
250 g mushrooms
4 onions
1.5 kg shoulder of lamb
6 oysters without shells
Salt, pepper
50 g butter
3/4 l water/liquid
1/2 bunch chopped parsley
Plug in the roaster's heating element. Set the oven
to the "Roaster" function and preheat to 150 °C.
Preparation
Cut open the lamb kidneys, remove white strands
and place in milk for 20 minutes. Cut the shoulders
of lamb into approximately 2 cm thick slices. Peel
the potatoes and cut them into thin slices. Clean
the mushrooms and cut them into slices, peel the
onions and cut them into rings. Take the lamb
kidneys out of the milk, dab them dry and cut them
into slices.
Line the roaster with 1/3 of the potato slices.
Distribute half of the lamb's meat on top of these.
Season with salt and pepper. Place half of the
kidneys, mushrooms, onions and 3 oysters on top of
this. Cover with the second third of the potatoes.
Place the rest of the lamb on top of this and season
it. Place the other kidneys, mushrooms and oysters
on top and then the last layer of potatoes.
Pour on 3/4 l of water/liquid and scoop butter onto
the potatoes. Fit the lid on the roaster. Insert the
roaster in the preheated oven and cook for 60
minutes.
Remove the lid. Switch to grill operation with
recirculating air at 220 °C and cook for a further
15 – 20 minutes until the potatoes have started to
go brown. Sprinkle the chopped parsley on the hot
pot before serving it.
Setting: Roaster / grill + recirculating air
Temperature: 150 °C / 220 °C
Cooking time: 60 minutes / 15 – 20 minutes
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St. Martin's goose
(Germany)
Ingredients (for 4 to 6 persons)
1 kitchen-ready goose (app. 4 kg)
500 g potatoes
4 onions
2 apples
50 g butter
1 bunch chopped parsley
Marjoram
Salt, pepper, paprika powder
1 – 1 1/2 l water/liquid
1 bay leaf
Mugwort, sage
30 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 170 °C.
Preparation
Wash the goose inside and out and dab it dry. Peel
the potatoes, cut them into cubes and blanch them.
Peel the onions and apples and cut them into
cubes. Steam the onions and apples in butter, mix
them with potatoes, parsley and marjoram and fill
the goose with the mass. Sew up the goose with
kitchen thread and rub it with salt, pepper and
paprika powder.
Pour 1/2 l water/liquid into the preheated roaster
and insert the goose with the breast side pointing
down. Add the bay leaf, mugwort and sage. In total,
cook the goose for about 2 hours and repeatedly
add water/ liquid. After 1 1/2 hours, turn the goose.
Mix the honey with the juices from the meat and
brush onto the goose shortly before the end.
Continue to cook without lid until the goose is
golden brown.
Setting:
Temperature:
Core temperature: 85 – 90 °C
Cooking time:
Roaster
170 °C
about 2 hours