Prima Superchef Millenium PSC002 User manual
- Type
- User manual
Superchef
SuperchefSuperchef
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User Guide
1
Superchef
SuperchefSuperchef
Superchef
Millenium
MilleniumMillenium
Millenium
Convection Roaster
Convection RoasterConvection Roaster
Convection Roaster
User Guide and Recipes
Model: PSC002
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IMPORTANT SAFEGUARDS
Please read this section first
• 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 leave the appliance unattended during its operation.
• Always remove the plug from the mains when not in use.
• Do not operate the appliance if the power cord or main unit
is damaged. If in doubt call Prima Service Dept.
• Do not use outdoors.
• Do not let power cord hang over edge of counter/work
surface.
• Do not allow power cord to come into contact with any hot
surfaces.
Please be aware that this appliance becomes very hot when
cooking and remains hot for a time after. Please allow
sufficient time to cool before handling the bowl or other
components.
PLEASE RETAIN THESE
INSTRUCTIONS AND THE ORIGINAL
PACKAGING
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INTRODUCTION
Using circulating air, the Prima Superchef cooks food quickly, efficiently and
uses much less energy than conventional cooking methods. Another benefit is
reduced clean up time. Because it can cook on more than one level, the
Superchef will cook dishes that would normally require numerous pots and
pans to wash. In fact, one of the many features of the Superchef is that it
helps clean itself!
Why Hot Air?
The hot air method of cooking ensures an even distribution of heat around the
food. One of the effects of this is that the surface of meat etc is quickly sealed
so it retains much of the succulence and original flavour that is often lost with
conventional methods. There are two other major benefits with this method of
cooking:
1. There are very few dishes that need fat to assist in the cooking process
when cooked in the Superchef. Less fat in cooking is always healthier.
2. Since the flavour is sealed in early in the cooking process, you could cook
fish and apple pie at the same time without flavours migrating from one
food to the other.
HOW TO USE THE SUPERCHEF
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There are two controls on the Superchef:
1. Thermostat. Sets the cooking temperature from 0 to 250°C. The orange
indicator light illuminates when the heater is on.
2. Timer. The timer dial is marked in minutes and has a reminder bell, which
sounds when the cooking time is completed. The green light will illuminate
whilst the turbo fan is on.
Safety handle. Neither the turbo fan or the heater will work unless the safety
handle is in the down position. If you need to remove the upper unit during the
cooking process, lifting the handle will stop the heater and the turbo fan while
you attend to the dish. Simply replace the upper unit and place the handle in
the down position to resume cooking.
Tips
• If possible pre-heat oven for three minutes before using.
• Always place food on the rack to ensure good air circulation.
• Leave at least 1cm gap between items on same rack. Again this
ensures good air circulation.
• Don't put food or trays in the bottom of the bowl. Always sit them on
one of the racks to ensure good air circulation.
• When food is cooked it can be kept hot by turning the thermostat
control down to 150°
°°
° until ready to serve.
• Don't be afraid to experiment. Nothing you do with the controls can
damage the unit.
DEMONSTRATION PART I
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A plate of French Fries is hardly 'Cordon Bleu' cooking but it effectively
demonstrates why the Superchef is superior to conventional cooking
methods in almost every respect.
1. Place the high rack into the bowl
2. Put the tray on top of the rack
3. Spread the oven chips just 1 layer thick
for best results.
4. Place the upper unit onto the bowl and
connect to 220-240V mains socket.
5. Set temperature to 240°C and set timer
to 12 minutes.
6. Place handle in the down position and
cooking will begin.
7. When cooking is complete the bell will
sound.
8. Remove the upper unit and unplug from
wall socket.
9. Using the tongs provided, lift the tray
from the bowl.
When you try the first perfectly cooked
chip, the benefits of cooking this way will
become obvious. All the different brands
of oven chip we tried tasted great but the
well-known brands were a little better. The
best part is that these chips were
perfectly cooked without the addition of
any fat or oil at all.
Let's try something a little more ambitious…..
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DEMONSTRATION PART II
CHICKEN WITH ROAST POTATOES
This demonstration shows how the Prima Superchef seals in the succulent
flavour of meat and how simple it is to cook vegetables and meat at the same
time.
Method
In the Superchef it is better if the
string used to truss the chicken is
removed. This assists the cooking
process.
Using the tongs. These are
invaluable when removing hot food
from the Superchef but can be used
to place food into the base as well.
Cut some potatoes and arrange
around the chicken as shown in the
illustration above.
Set temperature to 230°
°°
°C
and set timer to 45
minutes. These settings
based on 3lb chicken. Add
more time for larger birds.
Always ensure chicken is
cooked thoroughly.
Tip: Before putting the chicken into the base, line the bottom of the bowl with
tin foil. Because the chicken is placed on the low rack any fat drips onto the
foil below. Carefully remove the foil when cooking is complete. This makes
cleaning the bowl much easier.
You will find that the meat is far more succulent and tasty when cooked this
way because the skin of the chicken is sealed early on in the cooking process.
CLEANING UP
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Cleaning up couldn't be easier but there are a few safeguards, which should
be observed:
• When cooking is completed always remove the mains plug from the
socket.
• Allow 15 minutes for the Superchef to cool before adding any water to the
bowl
• Clean the upper unit with a soft cloth moistened with a mild detergent
solution only. Never immerse the upper unit in water.
• Take extra care when handling the glass bowl, especially when wet. It is
made from toughened glass but it does have limits.
HOW TO CLEAN YOUR SUPERCHEF
Add some warm water up to the 'Water level'
mark on the base.
Add a little detergent, set temperature dial to
WASH/THAW, set timer to 5 minutes.
Watch how the turbo action cleans away
most cooking stains.
Stubborn stains can be removed with a nylon brush or nylon scouring pad.
Rinse the bowl and dry thoroughly. Your Superchef is now ready for its next
use.
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TIPS & HINTS FOR BEST RESULTS
Use this section as a handy reference when you are cooking your own dishes
in the Superchef. As you become more familiar with the machine you will
determine your own best cooking times and temperatures according to your
personal taste.
THAWING FOOD
The Superchef will thaw most foods. Simply place onto one of the wire racks,
set the thermostat to thaw and allow approximately 40 minutes per kg. Large
items like meat joints should be turned at least once during the thawing
process. Any liquids or juices from thawed food should be thoroughly cleaned
from the bowl before cooking.
FROZEN FOOD
Large items like meat joints or poultry cannot be cooked from frozen and must
be thawed thoroughly first. However, some foods cook best from frozen.
Simply follow the cooking instructions on the packaging as a guideline. It is
often the case that cooking time is shorter in the Superchef because it is more
efficient than conventional ovens.
TOASTING
You can toast almost anything in the Superchef. Bread, bagels, pizza,
crumpets etc. For best results use the high rack and set temperature to 220-
230° depending upon your own preferences. It is unlikely that the item you are
toasting will need to be turned over half way through cooking. The hot,
circulating air will usually toast both sides at once.
GRILLING
As with toasting, items to be grilled should be placed on the high rack and the
temperature should be set between 220-240°. When deciding the best
temperature setting to use, consider the thickness of the food. A 3cm thick
steak would require a lower temperature and longer cooking time than a 1cm
thick steak. Also remember that frozen foods like burgers are likely to need a
longer cooking time. You may wish to turn the food halfway through the
grilling process to ensure even colouring. Always line the bottom of the
bowl with foil before grilling meat or other foods likely to drip. The foil
lining makes cleaning so much easier!
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FISH
Fish can be grilled, steamed or baked in the Superchef. For steaming, place
the fish onto a sheet of foil; season to taste then wrap the fish in the foil. Place
on the high rack and cook at 180° for 15 minutes depending upon weight of
fish. For baking place the fish on the low rack, season and cook at 180° for
approximately 20 minutes. For grilling, use the high rack and a temperature of
230°. Note: With fish, the cooking time can vary widely. Thin fish fillets
may take less than 8 minutes but cod steaks etc may take up to 25
minutes depending on the weight.
ROASTING MEATS ETC
This is purely a guideline based upon the results we obtained.
Pork. Place the pork joint on the low rack and cook at 220° skin side up for
30-40 minutes or until crackling forms. Turn the meat, reduce temperature to
180-200° and cook for a further 20 minutes.
Lamb/Beef. Use a slightly lower temperature. 180-200° for about 30 minutes.
Turn the meat and cook for a further 15-20 minutes at same temperature.
Chicken. Cooking times for chicken average at 15 minutes per pound at
around 230°. For best results the chicken should be un-trussed. This allows
for better air circulation.
When cooking marinated meats reduce the cooking temperature by about
10% and increase cooking time accordingly. This is because marinades have
a tendency to burn/brown easily particularly those containing fruit juice or
sugar.
VEGETABLES
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The most popular method of cooking vegetables in the Superchef is by
steaming. Simply wash and prepare the vegetables as normal then wrap the
different types of vegetables in foil and arrange the foil 'packets' on the low
rack so that there is at least a 1cm gap between them. Set the temperature to
220°. The cooking time is typically 10-15 minutes.
Tips: For best results wrap the washed vegetables in foil while they are still
wet. The steam generated from this will be sufficient to cook them. If you have
a lot of different vegetables to cook you can use the high rack as well and
cook on two levels. Remember that the temperature is slightly higher nearer
the turbo fan so put the slower cooking vegetables on the high rack.
CAKES
Preheat the oven to 220/230° for 3 minutes. When selecting an appropriate
cake tin to use, be sure that it will fit comfortably in the bowl. Use the extender
ring if necessary. Always place the cake tin on the low rack never directly onto
the bottom of the bowl. When using cake recipes from elsewhere deduct 10°
from recommended cooking temperature. Cooking time depends entirely upon
the size of cake you are making but it is easy to monitor its progress with the
see-through glass bowl.
BISCUITS & PASTRIES
Use the perforated tray and place it on the high rack. If you have your own
perforated tray that will sit comfortably on the low rack you can use that as
well and cook on two levels. Don't forget to lightly grease the trays first. The
best temperature for biscuits and pastries is 220-230°. Cooking time varies
but is generally 12-15 minutes for biscuits.
PIES
Pre-cooked (unfrozen) pies couldn't be easier. Place on high rack and cook
for 8-12 minutes at 220° (why not put some oven chips in the tray on the low
rack at the same time). Frozen or uncooked pies use the same position and
temperature but increase the cooking time usually to 20-25 minutes. This can
vary depending on the size and content of the pie. The pastry from pies
cooked in the Superchef is superb!
EGGS
Hard or soft-boiled eggs are unbelievably easy in the Superchef. For a start,
there's no boiling involved! Simply place up to 6 eggs into the tray and put the
tray on the high rack. Set the temperature to 200°, set timer to 6 minutes for
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soft boiled or 10 minutes for hard-boiled. Always use the tongs to carefully
remove the eggs after cooking.
BREAD ROLLS
To reheat fresh bread rolls, wrap each roll with foil, place on low rack and heat
at 200° for 5-7 minutes. If the rolls are a few days old they can be 'refreshed'
by brushing them with a little milk, placing them on the high rack and heating
for 6-10 minutes at 180°
FAQ
FREQUENTLY ASKED QUESTIONS
How much electricity does the Superchef use?
The Superchef uses 1200 watts, which is less than half the energy required
by a conventional electric oven.
Is the toughened glass bowl dishwasher safe?
Yes. However, the cleaning method outlined earlier is usually sufficient.
Are there any more recipes available apart from the ones in this book?
Yes, there are thousands more recipes available but not from us! We have
tried to provide recipes that show all the various functions and abilities of the
Superchef within the next section. As you become familiar with your
Superchef you will gain an instinctive feel for things like best temperature and
cooking times etc. This will allow you to adapt recipes from virtually any
source.
Where can I obtain spare parts or accessories?
These can be bought from Prima International. Simply complete the spare
parts order form included with this book.
Who do I contact if I have any more questions?
Contact Prima Service on 0113 251 1500. Alternatively, you can visit our web
site at: http://www.prima-international.com
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Recipes
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PORK DISHES
BARBECUE STYLE PORK CHOPS
4 pork chops 10mls olive oil
1 small, chopped onion 1/3 cup tomato sauce
1 tablespoon brown sugar 1 tablespoon vinegar
1 tablespoon Dijon mustard 1 teaspoon chilli powder
Salt and pepper
Heat the oil in a frying pan, add onion and cook until soft. Add tomato sauce,
sugar, vinegar, mustard and chilli powder, stir and cook for 3 more minutes.
Put to one side. Preheat Superchef to 220°C. Brush both sides of meat with
the barbecue sauce and sprinkle with salt and pepper. Place chops on high
rack and cook for 20 minutes or until tender and cooked through. Turn once
and brush with sauce.
PORK LOIN WITH APPLE & APRICOT STUFFING
1×2½kg piece boned pork loin Sauce
1 Granny Smith apple, peeled, 20mls brandy
cored & chopped 65g sour cream
1/3 cup of dried apricots Leftover marinade
40mls brandy Brandied fruit
Garlic salt
Mix brandy and died diced apricots in a bowl, mix well, stand for 1 hour – add
chopped apple, mix and stand for ½ hour. Remove excess liquid and put to
one side. Score pork rind and rub with garlic salt. Spread stuffing over meaty
side of loin, reserving liquid. Roll up loin, secure with skewers and string.
Place pork in Superchef on low wire rack, set at 210°C and cook for 15-20
minutes. Turn and cook for 10 minutes – reduce to 180°C and turn after 30
minutes – cook for final 30 minutes at 180°C.
When cooked, cover with foil, stand for a few minutes before carving. In a
pan on medium heat, combine remaining brandy from stuffing plus brandy
and our cream – heat to boil and simmer to reduce. Serve pork with sauce
and vegetables.
HINT: If roasting vegetables, add to Superchef for the last 30 minutes at
180°C, turn and increase temperature to 210°C when pork is removed to
finish roasting the vegetables.
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ORIENTAL PORK FILLETS
6 small pork fillets ¼ teaspoon five spice powder
¼ cup BBQ sauce 2 teaspoons teriyaki sauce
¼ cup honey 1 teaspoon crushed garlic
Combine BBQ sauce, honey, five spice powder, teriyaki sauce and garlic.
Trim pork fillets, removing excess fat. Coat fillets with marinade and stand for
1-2 hours, turning occasionally. Place fillets on high wire rack in preheated
Superchef, and cook at 200°C for 10 minutes. Turn and brush fillets all over
with marinade, reduce temperature to 180°C and cook for approximately a
further 10 minutes until ready.
CHICKEN & POULTRY DISHES
CHICKEN CITRONE
Fresh chicken (1.5-1.6 kg) Lemon juice
Garlic salt Lemon Pepper
Clean chicken inside and remove excess fat and giblets. Drain and pat dry
inside and out. Squeeze lemon juice over chicken inside and out. Sprinkle
with a little garlic salt and lemon pepper. Place lemon skins in cavity of
chicken. Place chicken on wire rack in Superchef. Roast at 200°C for 30
minutes. Dribble lemon juice over and inside chicken – if desired, at the same
time turn chicken and roast for a further 20-25 minutes.
Any citrus fruit can be used in place of lemon
ROAST CHICKEN WITH STUFFING
(1.5kg) fresh chicken
Stuffing
1 tablespoon butter 1½ cups soft bread crumbs
1 small onion, peeled 1 tablespoon chopped parsley
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& finely chopped 1 tablespoon grated fresh
¼ teaspoon dried marjoram lemon peel
1/8 teaspoon nutmeg 1 egg
Wash chicken under cold water, pat dry. Set chicken aside.
Melt butter in a frying pan over medium-high heat. Add onion and sauté until
soft, about 1 minute. Add mushrooms and sauté 1 minute. Add bread
crumbs, salt, pepper, parsley, lemon rind, marjoram, nutmeg and egg; mix
thoroughly. Spoon bread crumb stuffing into the chicken’s cavity. Rub
outside skin with salt and pepper.
Put chicken on low wire rack and cook at 210°C for 50-60 minutes, turning
once.
Note: Stuffed chicken will take longer to cook.
ROAST DUCKLING WITH ONION
1 medium sized duck salt and pepper to taste
Sprinkle of thyme 1 medium onion
Rub duck outside and inside the cavity with salt and pepper. Place onion in
cavity and sprinkle inside with thyme. Close up cavity. Place duck, breast
side up, on low wire rack in oven preheated to 210°C. Roast for 20 minutes.
Turn down thermostat to 190°C, turn duck and roast for a further 25-35
minutes, or until cooked through and crispy all over.
To check readiness, prick duck in the thigh with a fork. If juices that run our
are a pale yellow, duck is cooked and ready to serve.
ROAST TURKEY
The extender ring may be needed for larger turkeys to fit in the oven. Up to
about 3.4kg you should manage without the extender ring.
Turkey (at room temperature before cooking)
Freshly ground pepper or lemon pepper
Garlic salt
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Sauce
1 cup cranberry sauce
If the turkey is a little too large for the cooker, cut knuckles off turkey legs,
plus 20mm (3/4”) leg bone. Use a serrated knife to cut skin/flesh and into
bone then bend to break. Press breast down to reduce height of bird so it fits
well into the Superchef bowl – check fit before heating cooker.
Clean turkey, remove excess fat lumps. Sprinkle garlic salt and freshly
ground black pepper over turkey – inside and out. Use aluminium foil to cover
thin parts of flesh ends of leg, wings and breast, secure aluminium foil
carefully by twisting in position and pinning with toothpicks. Place the turkey
on the wire rack in the Superchef, set at 180°C. Cook for ½ hour, turn the bird
and cook for 45 minutes at 170°C. Add aluminium foil to any thin flesh which
begins to show signs of darkening.
Serve sliced turkey with vegetables and cranberry sauce.
LAMB DISHES
ROAST LEG OF LAMB
Leg of lamb Clove of garlic
Several sprigs of fresh rosemary 2 tsp. brown sugar
(or 3 tsp. dried rosemary) Salt and pepper to taste
Cut all excess fat from meat. Peel garlic and rub meat all over with garlic.
Take leaves from rosemary sprigs, mix with brown sugar and salt and pepper,
and sprinkle over meat. Place lamb on low wire rack in 200°C oven. Cook
for about 20 minutes, turn meat, reduce thermostat to 180°C and cook for
another 60 minutes or until done to your taste. Vegetables can be roasted
around the meat during the last 45 minutes at 200°C.
GRILLED MINTED LAMB CHOPS
Lamb chops Dried mint
Mint sauce
Trim excess fat from lamb chops. Sprinkle mint sauce and some dried mint
into a baking dish. Place trimmed lamb chops side by side in the dish, turn a
few times to ensure chops are well coated. If necessary, sprinkle a little more
mint sauce and/or dried mint onto the chops. Place chops on high wire rack
in preheated Superchef. Set thermostat to 200°C Cook for approximately 12-
15 minutes until ready. Cook for longer if you like your chops well done.
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SATAY ROAST LAMB
Leg of lamb Garlic salt
Slice wholegrain bread
Sauce
Satay sauce 1 cubic inch fresh ginger
3 tablespoons crunchy peanut butter Juice of half lemon
Trim excess fat from leg, bone and remove excess internal fat. Buy the leg
from your butcher if you prefer.
Grate the ginger coarsely and mix with the satay sauce, peanut butter and
lemon juice. Saturate the slice of wholegrain bread with the sauce. Sprinkle a
little garlic sauce over the boned leg – rub into flesh and skin.
Pour sauce over opened leg, spread with a spoon or fork, place bread slice
inside leg, reform and truss using skewers and cooking string. Spread excess
sauce all over outside of prepared leg.
Place leg on wire rack in Superchef and cook for 30 minutes at 190°C.
Meanwhile, peel and clean potatoes, pumpkin and onions. 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. Combine marinade
ingredients and pour over lamb in a large dish. Leave for 3 hours, spooning
marinade over the lamb occasionally. Place lamb on medium heat or high
rack in Superchef (175°C). Start with skin side up to promote self basting for
18 minutes. Turn meat and baste with marinade. 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.
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BEEF
GRILLED STEAK
T-bone, rump or fillet Spices and marinade to taste
(at room temperature) (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). Smaller, thinner meat cooks faster. 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) black pepper
toothpicks
Remove rind and excess fat from bacon. Trim meat and remove excess fat.
Wrap one bacon rasher around the perimeter of each fillet, secure with
toothpick(s). Sprinkle o grind black pepper onto steak both sides.
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. Turn fillets halfway through cooking time if desired.
Thicker and/or larger fillets will take longer to cook. Serve hot with fresh
steamed vegetables.
ROAST SPARERIBS
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1 kg lean beef spare ribs 10 shallots
(at room temperature)
Marinade
2 tablespoons white wine 2 tablespoons soy sauce
1 teaspoon garlic salt 1 tablespoon sugar (optional)
1 onion chopped
1½ teaspoons crushed garlic Pepper to taste
Clean and pat dry spare ribs. Marinade spare ribs for at least 6 hours or
overnight. Roast spare ribs in Superchef at 200°C on high rack for 15
minutes. Turn and roast for further 10-20 minutes or until done. 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 2 tablespoons red wine (optional)
(at room temperature) 2 tablespoons water (optional)
salt and pepper
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.
Marinade for 4 hours (optional). Remove and pour the marinade directly into
the glass bowl. Cook on low wire rack in Superchef at 180°C for 1 hour. 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. Serves 6. 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
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trussed (room temperature) 500g can mango slices
1 cup dry white wine ½ cup flour
½ cup Grand Marnier 60g butter
2 tablespoons Brandy ½ cup orange juice
Pinch of thyme
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. Return to heat, stir until golden
brown – do not allow to burn. Add balance of wine, Grand Marnier, brandy,
orange juice, stir until sauce boils and thickens. Season with garlic salt and
pepper. Add thyme and juices from bowl, continue stirring. Finally, add
mangoes, heat for 2-3 minutes and serve over sliced veal.
STUFFED BREAST OF VEAL
1½kg (3¼lb) breast (boned and 30g butter
with pocket cut) ready for stuffing Garlic salt and pepper
Stuffing
1 tablespoon butter and/or olive oil 2 cups fresh breadcrumbs
½ cup finely chopped onions 1 egg, lightly beaten
or shallots Cream
1 tablespoon lemon juice 1 tablespoon butter
1 dessertspoon lemon rind grated 1 cup diced mushrooms
Preheat frying pan. Melt 1 tablespoon butter in frying pan and fry onions until
soft. Add rind, lemon juice, garlic and mushrooms and fry together for 3-4
minutes. Set aside in a large bowl. Add breadcrumbs, garlic salt and pepper
to fried vegetables. Bind together with egg and enough ream to form a firm
consistency.
Place stuffing into veal pocket and spread evenly. Sew up cavity. Brush veal
with soft butter and place on low wire rack in Superchef preheated to 180°C.
Cook for 20 minutes, turn, brush again and cook at 170°C for 30 minutes.
Turn, brush again and cook at 190°C for approximately 40 minutes with
potatoes and pumpkins until ready. Serve with snow peas, pour juices from
bowl over carved meat after separating fat.
Remove meat and finish vegetables at 210°C to crispen and brown.
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