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AX1600 OM Full (EN,CN,MY).indd 24/04/1470 1:00 AM
E-38
AUTOMATIC COOKING CHART
Spinach and Ricotta Cannelloni
[ Utensils ]
Large shallow casserole dish
1 Baking tray
[ Ingredients ]
250g packet frozen spinach, thawed
500g reduced fat ricotta cheese
pinch of ground nutmeg
salt and pepper to taste
12 instant cannelloni tubes
500g jar tomato basil pasta sauce
2 tbsp shredded cheddar cheese
Serves 4
[ Method ]
1. Drain spinach and squeeze to remove any excess liquid.
2. In a large bowl, add the spinach, ricotta cheese, nutmeg,
salt and pepper. Mix until well combined.
3. Place mixture into a piping bag. Fill the cannelloni tubes by
gently squeezing the piping bag until each tube is lled. Place
the tubes in a single layer in a large shallow casserole dish.
4. Pour the pasta sauce over the cannelloni. Smooth the
sauce over the pasta using the back of a spoon to ensure
even coverage.
5. Sprinkle the cheddar cheese over the pasta.
6. Place casserole dish on a baking tray. Place the baking
tray on upper position.
7. Cook using 'SuperSteam Convection, AUTO, COMPLETE
MEALS, SPINACH AND RICOTTA CANNELLONI'.
8. After cooking, stand for 5 minutes.
Vegetable Rice with Prawns
[ Utensils ]
1 Baking tray
[ Ingredients ]
1 carrot, grated
100g green beans, sliced
1/2 leek sliced, cut into quarters
125g can corn kernels
21/2 cups water
1 tsp vegetable powder
2 cups jasmine rice, rinsed
150g cooked peeled prawns, cut into
small pieces
salt and pepper to taste
Serves 4
[ Method ]
1. In a large bowl, combine carrot, beans, leek and corn. Add
water and vegetable stock. Mix until well combined.
2. Continue to add the rice, prawns, salt and pepper. Mix until
well combined.
3. Carefully pour this mixture into a baking tray and evenly
spread. Place the baking tray on upper position.
4. Cook using 'SuperSteam Convection, AUTO, COMPLETE
MEALS, VEGETABLE RICE WITH PRAWNS'.
5. After cooking, stand for 5 minutes.
Roast Chicken with Potatoes and Parsnips
[ Utensils ]
1 Baking tray
Rack
[ Ingredients ]
1tbsp oil
1/2 tsp chicken stock
1/2 tsp dried oregano
salt and pepper to taste
1 kg chicken
500g baby potatoes
300g parsnips
Serves 4
[ Method ]
1. Preheat is pre-programmed. Select the menu, desired
cooking result and press START to preheat.
2. In a small bowl, combine the oil, chicken stock, oregano,
salt and pepper. Mix until well combined.
3. Evenly brush chicken with oil mixture. Tie the chicken
legs together. Set aside.
4. Wash baby potatoes and parsnips. Cut potatoes in half,
and cut parsnips into quarters.
5. Place chicken breast side up on the rack in baking tray.
Evenly place the potatoes and parsnips around the chicken
on the rack.
6. After preheating, place the baking tray on upper position.
7. Cook using 'SuperSteam Convection, AUTO, COM-
PLETE
MEALS, ROAST CHICKEN WITH POTATOES'.
8. After cooking, stand covered with aluminium foil for 10
minutes.
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