AEG KB7100000 - Manual (Page 29)

• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• Salt, pepper and nutmeg
Preparation:
Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel
the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casser-
ole, sauté the bacon and the diced vegetables in the oil while stirring constantly. Gradu-
ally add the mince, sauté while stirring constantly to break up and deglaze with the meat
stock. Season the meat sauce with tomato purée, the herbs, salt and pepper and simmer
with the lid on over a low heat for about 30 minutes. In the meantime prepare the Bécha-
mel sauce. To do this melt the butter in a pan, sprinkle in the flour and cook until golden,
stirring constantly. Gradually pour in the milk, stirring constantly. Season the sauce with
salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a large
rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of pasta
sheets, meat sauce, Béchamel sauce and mixed cheese in the dish. The last layer should
be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small
knobs on the top of the dish.
Setting Shelf position Time
P 10 LASAGNE 2 50 min.
SADDLE OF VEAL (4-6 serves )
Take meat out of the fridge 1 hour before you cook.
Ingredients:
• 1000 g saddle of veal
• 2 tbsp peanut oil
• Salt, pepper, paprika and a little mustard
Preparation:
Wash the veal and dry it with kitchen paper. Mix the seasonings with the peanut oil. Use
the mixture to coat the meat fully.
Fry the veal in a frying pan on the cooker in a very high heat on all sides for 10 minutes.
Put it in the pre-warmed tin.
Setting Shelf position Time
P 9 SADDLE OF VEAL 2 80 min.
ROAST PORK
Ingredients:
• Roast pork from the neck
• 2 tablespoons oil
Helpful hints and tips 29