AEG MCD2664E Manual De Usuario página 180

180
Recipes
Fish fillet with cheese sauce
1. Wash the fish, pat dry and sprinkle with lemon juice.
Rub with salt.
2. Grease the bowl. Add the diced onion, cover and cook.
1-2 min. 900 W
3. Sprinkle the flour over the onions and white wine and
mix.
4. Grease the gratin dish and place the fish in it. Pour the
sauce over the fish and sprinkle with cheese. Place on
the low rack and cook.
7-8 min. 450 W
14-16 min. Dual Grill (450 W)
After cooking, stand for approx. 2 min.
Zürich veal stew
1. Cut the veal into strips.
2. Grease the dish with the butter. Put the meat and onion
into the dish, cover and cook. Stir once during cooking.
6-9 min. 900 W
3. Add the white wine, gravy browning and cream, stir,
cover and continue cooking. Stir occasionally.
3-5 min. 900 W
4. Stir the mixture after cooking, stand for approx. 5 min.
Garnish with parsley.
Stuffed ham
1. Mix the spinach with the cheese and fromage frais,
season to taste.
2. Place a tablespoon of the filling on top of each slice of
cooked ham, and roll up. Spear the ham with a wooden
skewer.
3. Make a béchamel sauce; to do this, pour the water
and cream into a bowl and heat.
2-4 min. 900 W
Mix the flour and butter to make a roux, add to the
liquid, and whisk until dissolved. Cover, cook until thick.
1-2 min. 900 W
Stir and taste.
4. Place the sauce into the greased dish, place the filled
rolls of ham into the sauce and cook with lid.
10-12 min. Dual Grill (630 W)
After cooking, stand for approx. 5 min.
Utensils Bowl with lid (1 l capacity)
Shallow round gratin dish (approx.
25 cm long)
800 g fish fillets
2 tbsp lemon juice
salt
10 g butter or margarine
50 g onion, finely chopped
20 g flour
100 ml white wine
1 tsp vegetable oil to grease the dish
100 g Emmental cheese, grated
2 tbsp parsley, chopped
Utensils Dish with lid (2 l capacity)
600 g veal fillet
10 g butter or margarine
50 g onion, finely chopped
100 ml white wine
seasoned gravy browning, for approx.
1
/ litre gravy
2
300 ml cream
1 tbsp parsley, chopped
Utensils Bowl with lid (2 l capacity)
Oval gratin dish (approx. 26 cm long)
150 g leaf spinach, chopped
150 g fromage frais, 20 % fat content
50 g Emmental cheese, grated
pepper and paprika
8 slices cooked ham (400 g)
125 ml water
125 ml cream
20 g flour
20 g butter or margarine
10 g butter or margarine to grease the dish