AEG COMPETENCE CB8920-1, Installation And Operating Instructions Manual

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58
Recipes
2. Vegetables
Ingredients:
–
400 g cauliflower,
– 200 g carrots,
– 200 g kohlrabi,
–
200 g yellow and red peppers.
Method:
Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into bite-sized pieces.
Wash peppers and cut into slices.
Arrange all ingredients in a stainless steel dish with a colander insert.
If making double the amount, the food can be placed on 2 oven levels.
3. Potatoes au gratin
Ingredients:
– 1000 g potatoes,
–
salt and pepper, 1 teaspoon of each,
– 1 clove of garlic, peeled,
– 300 g Greyerz or Emmental cheese, grated,
–
3 eggs,
–
250 ml milk,
– 4 tablespoons cream,
–
1 tablespoon thyme,
–
3 tablespoons butter.
Method:
Peel potatoes, slice thinly, dry and then salt and pepper them.
Place half of the slices of potato in a greased, oven-proof dish. Sprinkle
some grated cheese over them. Layer the rest of the potato slices over
this and sprinkle the rest of the cheese on the top.
Crush the clove of garlic and beat together with the eggs, milk, cream
and the thyme. Salt the mixture and pour over the potatoes.
Place knobs of butter on the gratin.
Setting Shelf positions Water via water drawer
Vegetables 1 and 3 700 ml
Setting Shelf position Water via water drawer
Potatoes au gratin 2 200 ml