E – 38
AUTOMATIC COOKING CHART
[ Utensils ]
2 Baking trays
Pyrex flan dish (approx. 28 cm)
Pyrex gratin dish (26 x 5cm)
[ Ingredients for the pork fillet with apples and onions ]
500g Pork Fillet (2 pieces)
400g Onions, sliced
500g Apples, chopped
100g Red Pepper, diced
1 tsp Lemon Zest
Salt and Pepper
Paprika
[ Ingredients for the dauphine potatoes ]
500g Potatoes, peeled and cut into thin slices
250g Crème Fraîche, low-fat
125ml Milk
1
Clove Garlic, crushed
Salt and Pepper
50g
Gouda Cheese, low-fat, grated
Sunflower Oil to grease the dish
[ Method ]
1. In the gratin dish mix together the onions, apples, red pepper and
lemon zest.
2. Season the pork fillets with salt, pepper and paprika. Place on top
of the onions, apples and pepper.
Place the gratin dish directly on a baking tray. Place the baking tray
on upper position.
3. Lightly grease the flan dish and arrange the potatoes in a fan
shape. Season with salt and pepper.
4. Mix the Crème fraîche with the milk and garlic and season to taste.
Pour over the potatoes.
5. Sprinkle the top with cheese. Place the flan dish on another baking
tray. Place the baking tray on lower position.
6. Cook using 'SuperSteam Convection, AUTO, BALANCED MEALS,
BAKED PORK FILLET WITH POTATO'.
7. After cooking, remove the pork fillet from the oven, but allow the
potatoes to stand for 3 minutes inside the oven.
Baked Pork Fillet with Apple Chutney and Dauphine Potatoes
[ Utensils ]
2 Baking trays
Rack
[ Ingredients for the Baked Potatoes ]
600g
Potatoes, with skins
(approx 12 pieces)
1-2 tbsp Olive Oil
1 tsp
Caraway Seeds
1 tsp
Sesame Seeds
1 tsp
Fresh Dill, chopped
Salt and Pepper
[ Ingredients for the Burgers and Topping ]
500g
Low Fat Minced Meat
(Half Pork / Half Beef)
1
Egg (Medium)
1
Garlic Clove, crushed
50g
Onions, finely diced
Salt and Pepper
150g
Beef Tomato
1 tbsp
Fresh Basil, chopped
20g
Parmesan Cheese, grated
[ Method ]
1. Cut the potatoes in half, lengthways and place on a baking tray, cut
side up.
2. Brush the cut surface of the potatoes with olive oil and season with
salt and pepper.
Sprinkle the top with dill, caraway and sesame seeds. Place the
baking tray on lower position.
3. Mix together minced meat, egg, garlic and diced onions. Season
with salt and pepper.
4. Form 4 flat equal sized burgers and place directly on rack in
another baking tray.
5. Cut the tomato into 4 slices and place on top of the burgers.
Sprinkle with the basil and finish with the parmesan.
Place the baking tray on upper position.
6. Cook using 'SuperSteam Convection, AUTO, BALANCED MEALS,
LOW FAT BURGER WITH BAKED POTATO'.
Low Fat Burgers Topped with Cheese and Tomato Served with Baked Potatoes
[ Utensils ]
Pyrex flan dish (approx. 28cm)
Small Pyrex flan dish with lid
2 Baking trays
[ Ingredients ]
1000g
Leg of Lamb with bone
1 tbsp
Olive Oil
sprig
Fresh Rosemary
Salt and Pepper
500g
Potatoes, peeled,
cut into 40g/50g pieces
200g
Carrot, diced
200g
Swede, diced
8 tbsp
Cold Water
[ Method ]
1. Place lamb in the pyrex flan dish. Brush with olive oil and season
with salt, pepper and rosemary.
Place the dish directly on a baking tray. Place the baking tray on
upper position.
2. Brush the potatoes with olive oil. Place in the left hand side of
another baking tray.
3. Put the carrot and swede into a small Pyrex dish, add the cold
water and cover with lid.
Place the dish next to the potatoes on the baking tray. Place the
baking tray on lower position.
4. Cook using 'SuperSteam Convection, AUTO, BALANCED MEALS,
ROAST LEG OF LAMB WITH ROASTED VEG'.
5. Stand for 5 minutes after cooking.
Roast Leg of Lamb with Roasted Potatoes, Carrots and Swede
SRS AX1500 En,P30-
09.2.12, 5:12 PM
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