temperature. The whole family can eat gradually one by one – as they do not come home at the same
time – the meal is always ready to serve. We deeply recommend trying out everything to master the
SANA bread maker. The length of preparation and temperatures are freely adjustable in three steps
according to how fast you need the meat to be ready. Slower preparation is however the most gentle. If
we add vegetables, which usually need longer preparation, we put them under the meat.
Beef meat in general:
It takes more time to prepare beef than white meat. If we want to prepare a larger piece of meat in the
SANA bread maker, it is convenient to fry the meat lightly on a frying pan (to “tighten up” the meat) and
then put the seasoned beef in the pot, which we insert in the SANA bread maker. After removing the
meat from the frying pan, we add water to the pan and flavour the sauce as we like, and then we pour the
sauce in the pot. We cover the pot with the pot-lid. Beef is a bit dryer than the other types of meat, so we
can lard the beef with bacon, which provides more flavour to it. If the meat is immersed, there is no need
to turn it over during the cooking process. In the opposite case we recommend turning the meat over
from time to time to avoid drying out the top of the meat.
Large hunk of pork:
After quickly frying, the meat is warm enough, so we set the programme number 4: BAKE 1 circa 2
hours at 90 °C, BAKE 2 circa 2 hours at 80 °C, BAKE 3, when necessary, 2 more hours at 80 °C. (If six
hours are not enough, we set the programme again, but we lower the temperature down to 80 °C at
BAKE 1.
Pork chunks:
We chop up the meat, season with spice and sprinkle with olive oil. We can add a slice of bacon for more
flavour and a few spoons of water. We put it in the SANA bread maker and cover it. If the meat is cold (it
has not been warmed up before) we set the programme number 4 BAKE: 1 circa 1, 5 hours at 100 °C. If
the meat has been fried, we set BAKE 1 for 1 - 2 hours at 90°C. When necessary, we repeat the
programme and set the temperature at 80°C. The meat will probably be done in six hours.
Poultry, chicken and rabbit meat:
The preparation is the same as with beef, except we do not have to fry the poultry meat to gain more
flavour. We wash the meat, chop it up, season it, sprinkle with oil, and add an onion, garlic, etc if we want
to. We put the meat in the pot, cover it with pot-lid, and insert the pot in the SANA bread maker and set
the programme number 4: BAKE. We set BAKE 1 for circa 1 hour at 100 °C; we set the other steps at 80
°C. The length of preparation depends on an amount of the meat - try it out. Soft meat is usually done in
3 hours, rabbit meat needs more time. It is fine to quickly fry the rabbit meat to produce more flavour,
then we salt the meat, add caraway seeds and grease with garlic. We set BAKE 1 for 1 - 2 hours at 90 °C,
the other steps at 80 °C.
SmartBreadMaker
smartbreadmaker.com
- 52 -
To Next Page
Loading...