Loading ...
Loading ...
Loading ...
21
EN
RECIPE
DURA-
TION
LEVEL
AND ACCESSORIES
Notes
RICE AND PASTA
Lasagna 25 - 35
2
Frozen Lasagna 40 - 50
2
Brown rice 20 - 60
3
Add 450 ml of water to 300 g of rice
Basmati rice 25 - 30
3
Add 450 ml of water to 300 g of rice
Long White Rice 35 - 40
3
Add 450 ml of water to 300 g of rice
Bulgur 10 - 40
3
Add 600 ml of water to 300 g of rice
Couscous 10 -15
3
Add 300 ml of water to 300 g of couscous
VEGETARIAN MEALS
Potato gratin 40 - 50
2
Slice raw potatoes and interlace with onion. Season
with salt, pepper and oil, and pour on the cream.
Sprinkle cheese on top.
Baked potatoes 45 - 55
2
Place in an ovenproof dish or directly on the wire
shelf
Frozen gratin 20 - 30
2
Stued tomatoes 30 - 35
2
Prepare a lling of cooked ham, minced meat,
breadcrumbs, oil and spices. Cut the tops o the
tomatoes and remove the seeds and the esh.
Sprinkle the insides of the tomatoes with salt and
turn them over so that the water drains out. Dice the
esh and add it to the lling. Stu the tomatoes with
the mixture and put the tops back on. Place them in
an ovenproof dish and drizzle with oil.
Stued peppers 35 - 40
2
Cut the peppers in half horizontally and remove
the seeds and the white parts. Mix minced meat
together with onion, eggs, breadcrumbs, water or
milk and spices. Stu the peppers and place them
on an oven tray. Sprinkle with bread crumbs and
cubes of butter.
Stued Squash 20-30
2
Cut the squash in half lengthways and scoop out the
esh to remove the seeds. Fry the mushrooms and
leek and mix with chopped tomatoes and a little
crème fraiche.
(Add pepper for a touch a spiciness.) Season. Stu
the squash and sprinkle cheese on top.
ASSISTED FUNCTIONS
Wire shelf Ovenware on the wire shelf Dripping pan Steamer tray Food probe (optional)
Loading ...
Loading ...
Loading ...