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Tables and tips
en
Side dishes and meals
▯
The best known oven-cooked side dishes are
potato-based, such as potato gratin. However, you
can also obtain excellent results when oven-cooking
side dishes that are normally pan-fried, e.g. potato
fritters and fried potatoes. The advantages of this
preparation method: You can prepare relatively
large quantities of food at the same time, the
cooking smells do not spread so far in the room,
and the food can be prepared using less fat.
▯
Another highly versatile oven-cooked side dish is
cheese. It is a very good addition to vegetarian
dishes in particular; depending on the preparation
method, you can also serve cheese as a starter or
finger food.
▯
Grilled dishes such as bakes and gratins are
particularly well suited to being prepared in the
oven. Dishes with a dough or pastry base, e.g. pizza
and savoury flan, and egg dishes with a filling, e.g.
tortilla, are also suitable.
▯
Use a heat-resistant baking dish or tin for small
portions (2 - 3 people) and place it on the wire rack.
If you use the glass dish/grill tray, small portions
will start to burn or dry out.
▯
In addition, always follow the manufacturer's
instructions for pre-cooked and frozen products.
Root vegetables
Glass dish/
grill tray
3 (4)
200
H
30*
Recipe tip: Season carrots, celery, swede
and beetroot with oil, garlic, salt and pepper.
3 (4)
250
Q
15 - 20*
Sliced pumpkin
Glass dish/
grill tray
3 (4)
200
H
30*
Recipe tip: Season with oil, garlic, ginger,
cumin, salt and pepper.
Antipasti
Glass dish/
grill tray
3 (4)
200
H
30*
Recipe tip: Drizzle balsamic vinegar over the
vegetables while they are still hot, and sea-
son them.
3 (4)
250
Q
15 - 20*
Escalivada
(Mediterranean
oven-roasted
vegetables)
Ovenproof
dish
4 (5)
250
Q
15*
Recipe tip: Aubergines, onions, tomatoes,
peppers, oil. Delicious hot or cold.
Ratatouille
Glass dish/
grill tray
3 (4)
200
N
30 - 40*
Recipe tip: Sprinkle with parmesan just
before serving.
Oven-roasted
tomatoes
Ovenproof
dish
2 (3)
120
H
60
Recipe tip: Place cherry tomatoes or sliced
tomatoes, rosemary and garlic into the bak-
ing dish and drizzle with oil and a little honey.
If you wish, you can blanch the tomatoes and
skin them before roasting them in the oven.
Chicory
Ovenproof
dish
2 (3)
180
H
30
Recipe tip: Halve, season, wrap in boiled
ham, pour cream or béchamel sauce over
the top and sprinkle with cheese.
2 (3)
190
I
60
No need to preheat; do not open the appli-
ance door.
Stuffed peppers,
vegetarian
Ovenproof
dish/roaster
2 (3)
200
N
30 - 34
Recipe tip: Stuff with boiled rice, soft wheat
or lentils and onion, cheese, herbs and sea-
soning/spices.
Stuffed courgettes,
vegetarian
Glass dish/
grill tray
2 (3)
180
H
25
Recipe tip: Stuff with grated carrot, spring
onions, goat's cheese, garlic, thyme, salt and
pepper, and sprinkle with parmesan.
Vegetable bake
Ovenproof
dish
2 (3)
200
N
20 - 30
Pre-cook/blanch vegetables and other ingre-
dients.
Veggie burgers,
frozen
Baking tray
+ grease-
proof paper
2 (3)
220
H
12 - 15*
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
*
Turn the food halfway through cooking.