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How to heat up?

Remove the transparent bowls for reheating. The contents of the bowls must be added to the dish after heating.

Reheating:

Oven: Remove the transparent foil from the dish and preheat the oven to 110 degrees Celsius. Fill a small ovenproof container with a little water (approx. 1-2 dl) Place the dish and the container in the oven for approx. 30 minutes.

Steamer: Remove the transparent foil from the dish. Use the regeneration function at 95 degrees Celsius and heat for approx. 25 minutes.

Pan: Heat the pan on a medium heat, add the food and heat it, stirring occasionally, until it is hot through and through. Reduce the heat if necessary to prevent burning.

Microwave: Prick the foil several times with a fork and heat the dish at 600 watts for 3-4 minutes.

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Emmental lamb ragout

Emmental lamb ragout

with carrots, leek, celery, pearl onions, saffron, cream and pilaf rice

Portion size 460 g

Nutritional information per portion / 100g

  • Calories: 2125 kJ, 508 kcal / 462 kJ, 110 kcal
  • Carbohydrates: 33.1 g / 7.2 g
  • Fat: 28.5 g / 6.2 g
  • Protein: 34.6 g / 7.5 g

Ingredients:

Boiled pilaf rice (vegetable stock (water, sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), table salt, sugar, parsley, olive oil, spices), parboiled long grain rice, onions, white wine (SULPHUR DIOXIDE), almonds (HARD SHELLED FRUIT), blue raisins (raisins, sunflower oil), rapeseed oil, bay leaf, star anise, cardamom, cloves), Appenzeller herb lamb ragout CH, onions, carrots , Pfälzer carrots, silver onions, CREAM, vegetable stock (water, sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), salt, sugar, parsley, olive oil, spices), veal stock (water, veal bones, red wine (SULFITE), root vegetables (carrots, onion, leek, CELERY) salt, pepper, bay leaf, juniper), white wine (SULPHUR DIOXIDE), leek, corn starch, rapeseed oil, table salt, bay leaf, sage, saffron

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