AEG MCD2662E - Manual (Page 24)

24 Programme charts
0,5 kg 1,0 kg 1,5 kg 1. Wash and dry the fish and sprinkle with
lemon juice, salt and anchovy butter.
2. Place in a gratin dish.
3. Sprinkle the Gouda over the fish.
4. Place the tomatoes on top of the cheese.
5. Season with salt, pepper and the mixed
herbs.
6. Drain the Mozarella, cut into slices and
place on the tomatoes. Sprinkle the basil
over the cheese.
7. Place the gratin dish on the low rack and
cook on AUTO COOK “Gratinated fish fillet”.
8. After cooking, stand for approx. 5 min.
Gratinated fish fillet, ‘Italian’
200 g 430 g 630 g fish fillet
1 /
2
tbsp 1 tbsp 1 1 /
2
tbsp lemon juice
1 /
2
tbsp 1 tbsp 1 1 /
2
tbsp anchovy butter
30 g 50 g 80 g Gouda (grated)
salt and pepper
150 g 300 g 450 g fresh tomatoes
1 tbsp 1 1 /
2
tbsp 2 tbsp chopped mixed herbs
100 g 180 g 280 g Mozzarella
1 /
2
tbsp 3 /
4
tbsp 1 tbsp Basil (chopped)
0,5 kg 1,0 kg 1,5 kg
1. Mix together the leaf spinach with the
onion and season with salt, pepper and
nutmeg.
2. Grease the gratin dish. Place alternate layers
of potato slices, diced ham and spinach in
the dish. The top layer should be spinach.
3. Mix the eggs with crème fraiche, add salt
and pepper and pour over the gratin.
4. Cover the gratin with the grated cheese.
5. Place on the low rack and cook on AUTO
COOK “Gratin”.
6. After cooking, stand for 5-10 min.
Spinach gratin
150 g 300 g 450 g leaf spinach (cooked)
15 g 30 g 45 g onion (finely chopped)
salt, pepper and nutmeg
5 g 10 g 15 g butter or margarine (to
grease the dish)
150 g 300 g 450 g boiled potatoes (sliced)
35 g 75 g 110 g cooked ham (diced)
50 g 100 g 150 g crème fraiche
1 2 3 eggs
40 g 75 g 115 g grated cheese
0,5 kg 1,0 kg 1,5 kg 1. Grease the gratin dish and place alternate
layers of potato slices and courgette in the
dish.
2. Mix the eggs with crème fraiche, season
with salt, pepper and garlic and pour over
the gratin.
3. Sprinkle the Gouda cheese over the gratin.
4. Finally sprinkle the gratin with sunflower
kernels.
5. Place on the low rack and cook on AUTO
COOK “Gratin”.
6. After cooking, stand for 5-10 min.
Potato and courgette gratin
5 g 10 g 15 g butter or margarine (to
grease the dish)
200 g 400 g 600 g boiled potatoes (sliced)
115 g 230 g 345 g courgette (finely sliced)
75 g 150 g 225 g crème fraiche
1 2 3 eggs
1 /
2
1 2 clove of garlic (crushed)
salt and pepper
40 g 80 g 120 g grated Gouda cheese
10 g 20 g 30 g sunflower kernels