Unold Backmeister MULTI 68211 Bedienungsanleitung Seite 44

The programme GEMÜSE/SUPPE is provided for the preparation of all kinds of vegetables. The following schedule shows the approximate
cooking times.
Please add some salt and spices or herbs to taste.
The times below are calculated for 500 g of fresh vegetables and 500 ml of cold water. When preparing frozen vegetables, the time must be in-
creased in steps of 10 minutes. If this should be too long, you can stop the programme at any time by pressing the button START/STOP .
After cooking take the vegetables out of the recipient and serve them either pure or with melted butter or a sauce. The sauce can easily be prepa-
red by using the cooking liquid, but should be prepared separately on the stove.
You can also prepare a soup with the cooked vegetabkes. Just add 200 ml of cream and mash the vegetables with a blender.
Then season the vegetables with salt and pepper, some lemon juice or Worcester sauce. Garnish the soup with fresh herbs.
Cooking time Vegetable type
20 minutes Beans
Peas
Sweet corn
Carrots (cubed)
Cauliflower (florets)
Brokkoli (florets)
Kohlrabi (sticks)
Brussels sprouts
30 minutes Boiled potatoes
Small jacket potatoes
Black salsify
Small beetroot
Fennel (whole or halfs)
The programme SUPPENFLEISCH/MEAT STOCK is ideal for the gentle preparation of meat, e.g. for meat stock or for boiling fowl etc. The stock
can be used separately or as as basis for stews, cream soups, sauces.
This programme is also suitable for the preparation of veal for frikassee (cooking time approx. 1,5 hrs) or veal tongue (cooking time approx.
1,5-2 hrs.)
Beef stock:
1 kg beef without bones
1 l cold water
1 carrot
¼ celeriac
½ leek
1 tsp salt
2 pinches of nutmeg
Boiling fowl:
1 boiling fowl of approx. 1 kg
1 l cold water
1 bay leaf
1 tsp pepper grains
1 parship
1 carrot
¼ celeriac
½ leek
1 tsp salt
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THE PrEParaTION OF vEGETaBLEs/sOUP
THE PrEParaTION OF cOOKEd MEaT
Cooking time Vegetable type
40 minutes Medium to large jacket potatoes
Large beetroot
celeriac
Cauliflower, whole
60 minutes Stock from 500 g bones and and 1 l water (e.g.
as basis for stews, cream soups, sauces)
Fill all ingredients into the large recipient and place the recipient in the
breadmaker.
Place the viewing window on the lid, but don't close it firmly, as steam
must escape.
Then press the button FUNKTION/FUNCTION to select the function
mode REIS/ RICE, then the button MENÜ/MENU to select the pro-
gramme SUPPENFLEISCH/MEAT STOCK. The arrow points to the
lower right side SUPPENFLEISCH/MEAT STOCK. Adjust the cooking
time to 2 hours.
At the end of the programme take outh the meat and follow your recipe,
e.g. beef with horseradish or onion sauce.
Beware of escaping hot steam!
Fill all ingredients into the large recipient and place the recipient in the
breadmaker.
Place the viewing window on the lid, but don't close it firmly, as steam
must escape.
Then press the button FUNKTION/FUNCTION to select the function
mode REIS/ RICE, then the button MENÜ/MENU to select the pro-
gramme SUPPENFLEISCH/MEAT STOCK. The arrow points to the
lower right side SUPPENFLEISCH/MEAT STOCK. Adjust the cooking
time to 2 hours.
At the end of the programme take outh the meat and follow your recipe,
e.g. fricassee.
Beware of escaping hot steam!