50
Total Cooking time: 44-49 minutes
Utensils: Bowl with lid (3l capacity)
Rectangular gratin dish (35x29 cm)
Square tray
Ingredients
600g Tinned
tomatoes
100g
Onion, finely chopped
100g
Ham, finely cubed
1
Clove of garlic, crushed
500g
Minced meat (beef)
4 tbsp
Mashed tomato
Salt,
Pepper
Oregano,
Thyme,
Basil
450g
Cream (crème fraîche)
300ml Milk
100g
Grated Parmesan cheese
3 tsp
Mixed chopped herbs
2 tsp
Olive oil
Salt, Pepper, Nutmeg
1 tsp
Vegetable oil to grease gratin dish
250-300g Lasagne verde
2 tbsp
Grated Parmesan cheese
1 tbsp
Butter or Margarine
L
ASAGNE AL FORNO
1. Cut the tomatoes into slices, mix with the ham and onion
cubes, garlic, minced meat and mashed tomato. Season and
cook with the lid on for 12-14 minutes on 100%. Stir after
half of cooking time.
2. Mix the cream with the milk, Parmesan cheese, herbs, oil and
spices.
3. Preheat the oven to 220°C.
4. Grease the gratin dish and cover the bottom of the dish with
about
1
/
3
of the pasta. Put half of the minced meat mixture
on the pasta and pour on some sauce. Put an additional
1
/
3
of the pasta on top followed by another layer of the minced
meat mixture and some sauce, finishing with the remaining
pasta on top. Finally, cover the pasta with lots of sauce and
sprinkle with Parmesan cheese. Place butterflakes on top
and cook on the square tray on lower level runner for 30-35
minutes on CONVECTION 220°C.
5. After halfway through cooking time rotate the container
on the square tray by 180 degrees and press “Start” for the
remaining cooking time.
After cooking, let the lasagne stand for approx. 5-10 minutes.
Total Cooking time: 22-24 minutes
Utensils: Square tray
greaseproof
paper
Bowl with lid (2l capacity)
Ingredients
- for the dough
4 Eggs
125g Sugar
125g Flour
1 tsp
Baking powder (3g)
Ingredients
- for the topping
250ml Milk
1
Stick of cinnamon
The peel of a lemon
75g Sugar
2 tbsps Starch-flour (20g)
2 Egg
yolks
2 tbsps Icing sugar (20g)
G
YPSY’S ARM ROLL
1. Cream the eggs and sugar using the hand-held blender, until
it is frothy with air bubbles. Mix the flour and baking powder
and sift over the egg and sugar mixture, then fold in carefully.
Preheat the oven to 180°C.
2. Line the square tray with greaseproof paper, fill with the cake
mixture and bake on lower level runner for 18-20 minutes
on CONVECTION 180°C. After half of cooking time rotate
the square tray by 180 degrees and press “Start” for the
remaining cooking time.
3. Turn out the cake onto a damp tea-cloth onto which you
have sprinkled sugar. Carefully remove the greaseproof paper
and immediately roll the cake up using the tea-cloth to assist
you.
4. Place 200 ml of the milk with the cinnamon stick, lemon peel
and sugar into the bowl, cover and heat for about 2 minutes
on 100%.
5. Mix the rest of the milk with the starch-flour and the egg
yolk. Take the lemon and cinnamon out of the 200 ml of milk,
and stir in the starch-flour mixture. Cover and cook. Stir half-
way through and at the end of cooking. Cook for 2 minutes
on 100%.
6. Unroll the cake, brush on the cream mixture and then
carefully roll it up again. Dust with icing sugar.
RECIPES WHEN USING SQUARE TRAYS
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