30 - Mini Combi Oven
5958 983 01
USA
Stuffed Tomatoes
Serves 6
IIngredients:
6 tomatoes
7 oz minced meat or sausage meat
1 1/2 oz butter
Milk
1 3/4 oz bread (with crusts removed)
1 egg
1 shallot
Parsley, salt, pepper
Breadcrumbs
Accessories:
Ovenproof earthenware,
Glass dish or Plain container
1
Take the tops off and scoop out the tomatoes.
2
Sprinkle salt inside and turn over to drain.
3
Leave the bread to swell in the hot milk.
4
Prepare the stuffing by mixing the minced meat or
sausage meat with the whole egg, chopped parsley
and shallot.
5
Add the soaked bread. Add salt and pepper.
Mix well.
6
Fill the scooped out tomatoes with the stuffing, add
the butter and sprinkle with breadcrumbs.
7
Press the tomatoes together tightly in the dish.
8
Cook at 350°F on the third shelf for 30 to 40
min at the Convection heat setting.
Cooking method
Ventilation
Water
Max steam/
closed
yes
Convection heat
open
/
T°
Level N°
Cooking time
350°F
2 and 4
40 to 40 min.
Provencalestyle
Tomatoes
Serves 6
Ingredients:
6 small tomatoes
3 tablespoons olive oil
3 cloves garlic
Thyme, rosemary, parsley
Breadcrumbs
Salt, pepper
Accessory:
Plain container
1
Wash and wipe the tomatoes and cut them in two.
2
Sprinkle with salt and turn over to drain.
3
Arrange them on the Plain container. Sprinkle each
tomato half with pepper and rosemary. Pour over a
little olive oil.
4
Add the finely chopped garlic and parsley.Top with
the breadcrumbs.
5
Cook at 375-400°F for 15 to 20 min at the
Convection heat cooking setting.
Note:
For larger tomatoes, increase the cooking time.
Cooking method
Ventilation
Water
Convection heat
open
/
T°
Level N°
Cooking time
375 - 400°F
3 or
15 to 20 min.
2 and 4
