AEG MC2665E-M - Manual (Page 31)

31 Programme charts
Recipes for auto cook AC-4
1. Put the water, oil and salt in the bowl, cover
and bring to the boil.
3-5 min.
900 W
2. Break the macaroni into pieces and add
them to the dish. Stir and allow to soak.
9-11 min.
270 W
Drain the pasta and allow to cool.
3. Mix the tomatoes with the onions and season
well. Grease the ovenproof dish. Add the
macaroni and pour the tomato sauce over.
Arrange the courgette slices on top.
4. Beat the sour cream and the eggs and pour
over the dish. Sprinkle the grated cheese.
Cook on the low rack using
AUTO COOK AC-4
Allow the dish to stand for approx. 5-10
minutes after cooking.
500 ml water
1 / 2 tsp oil
salt
80 g Macaroni
400 g tinned tomatoes, chopped
150 g onion, finely chopped
basil, thyme
salt & pepper
1 tbsp oil to grease the dish
450 g courgette, sliced
150 g sour cream
2 eggs
100 g grated cheddar
N NO OTTEE::
1. Steaks, Chops and Chicken legs should be frozen in one layer.
2. Minced meat should be frozen in the thin shape.
3. After turning over, shield the defrosted portions with small, flat pieces of
aluminium foil.
4. The poultry should be processed immediately after defrosting.
5. Gateaux topped and coated with cream are very sensitive to microwave energy.
For the best result, if the cream begins to soften rapidly, it is best to remove it from
the oven immediately and stand for 10 - 30 minutes at room temperature.
Baked courgettes and pasta gratin
1. Put the potatoes and broccoli in the bowl.
Add the water, cover and cook.
Stir once during cooking.
9-12 min.
900 W
2. Slice the potatoes into discs.
3. Grease the oven-proof dish. Put in the
broccoli, the mushrooms and the potatoes
alternately in layers. Sprinkle over parsley
and season with salt and pepper.
4. Combine the eggs with the liquid and
seasoning, pour over the vegetables, then
sprinkle the cheese over the dish.
Cook on the low rack using
AUTO COOK AC-4
Allow the dish to stand for approx. 10
minutes after cooking.
Baked broccoli and potato with mushrooms gratin
400 g potatoes, peeled and optionally halved
400 g broccoli florets
6 tbsp water (60 ml)
1 tsp butter or margarine to grease the dish
400 g mushrooms, finely sliced
1 tbsp parsley, finely chopped
salt & pepper
3 eggs
125 ml cream
125 ml milk
salt & pepper, nutmeg
100 g grated gouda cheese