AEG MC2665E-M - Manual (Page 175)

175 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