John Lewis JLBIDOS906 - Manual (Page 22)

22
Fillet of Fish
Ingredients
600 – 700g Fillet of Fish e.g. Salmon, Trout
1 Lemon
Salt and Black Pepper (to season)
150g Grated Cheddar Cheese
250ml Single Cream
50g Breadcrumbs
10g Chopped Parsley
Method
1. Sprinkle the juice of the lemon onto the fish and leave to
soak in for a few minutes. Wipe off any excess juice with a
kitchen towel. Season the fish on both sides and place in a
flameproof dish.
2. Mix the cheese, cream, breadcrumbs and chopped parsley
together and spread over the top of the fish to form a
surface layer.
3. Place in oven and set to Fillet of Fish pre-set function,
ensuring the correct shelf position has been used.
4. Bake until the full pre-set cook time has elapsed.
5. A signal will sound 10 minutes before the end of cooking to
remind you that the cooking programme will finish shortly.
Pizza
Ingredients
Dough
7g Dried Yeast
300g Plain Flour
2.5ml Salt
185ml Warm Water not over 37
o
C
Topping
100g Passata or Chopped Tomato
100g Salami
170g Mushrooms sliced
1/2 Onion finely sliced
150g Emmenthal Cheese (grated) or 300g
Mozzarella (sliced)
3 – 5g of Oregano/Basil or a mixture of both to suit taste.
Method
1. Add the yeast, flour and salt to a bowl and mix well. Slowly
add the warm water and bring the mixture together.
2. Place dough on a floured work surface and knead until
smooth dough is formed, cover and leave in a warm area
until the dough has doubled in volume.
3. Kneed thoroughly again and roll/manipulate the dough into a
thin layer and lay out over a 30 cm square baking tray.
4. Layer the topping on top of the dough in the order shown
above.
5. Leave to rise again for approximately 20 minutes.
6. Place in oven and set to Pizza pre-set function, ensuring the
correct shelf position has been used
7. Bake until the full pre-set cook time has elapsed.
8. A signal will sound 10 minutes before the end of cooking to
remind you that the cooking programme will finish shortly.
Potato Gratin
Ingredients
750g Potatoes
5ml Salt and 5ml Black Pepper
2 Cloves of Garlic
25gm Butter
300g Greyere or Emmenthal cheese (grated)
3 Large Eggs
350ml Milk
5ml Dried Thyme
Method
1. Peel and cut the potatoes into thin slices, dry them
thoroughly and sprinkle with salt and black pepper.
2. Rub a flameproof roasting dish (3–4 pints) with a clove of
garlic and grease the dish with half of the butter.
3. Layout half the potato slices in the dish and sprinkle over half
of the grated cheese. Place the remaining potato slices on
top of the first layer and place the remaining cheese on top.
4. Crush the other clove of garlic and lightly beat together with
the eggs, milk and thyme. Pour this sauce over the potatoes.
5. Cut the rest of the butter into small knobs and place on top
of the potatoes.
6. Place in oven and set to Potato Gratin preset function,
ensuring the correct shelf position has been used.
7. Bake until the full pre-set cook time has elapsed.
8. A signal will sound 10 minutes before the end of cooking to
remind you that the cooking programme will finish shortly.