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4 teaspoons butter or margarine, room temperature
Garlic salt to taste
Black pepper to taste
STEP ONE
• Dry potatoes with paper towel. Pierce skin several times with a fork. Rub skin of each potato with a teaspoon of butter.
Sprinkle with desired amount of garlic salt and pepper. Wrap each potato in a piece of aluminium foil.
STEP TWO
• Place wire rack into glass bowl of oven. Set potatoes directly on wire rack. Reduce heat to 220°C. Bake for 30 minutes or
until a fork can easily be pressed into center of potato. Remove foil before serving.
TIP:
You can cook potatoes along with a roast. Set potatoes around meat or on the elevated cooking rack and adjust baking time
to 35 minutes.
CAULIFLOWER AU GRATIN
! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature.
Makes 4 to 6 servings
Cooking time: 17 minutes
1 small cauliflower
4 tablespoons butter or margarine
3 tablespoons flour
1 ½ cups milk
¾ cup grated mild cheddar cheese
Salt and pepper to taste
½ cup fresh bread crumbs
STEP ONE
• Cut cauliflower into large florets, discarding center stalk. Cook for 5 minutes in boiling salted water. Drain and set cauliflower aside.
STEP TWO
• Melt 3 tablespoons of butter in a saucepan. Stir in flour and cook for 1 minute. Cook and stir until sauce is smooth and
thickened. Stir in ½ cup cheese and blend smooth. Season with salt and pepper, remove from heat.
STEP THREE
• In a small mixing bowl, combine bread crumbs with remaining ¼ cup cheese and butter. Mix thoroughly.
STEP FOUR
• Put cauliflower in an oven-proof casserole. Pour in cheese sauce and top with an even coating of bread crumb mixture.
STEP FIVE
• Place wire rack into glass bowl of oven. Set casserole directly on wire rack. Turn temperature to 165°C and cook for 15 to 20
minutes, until crust turns golden brown.
TIP:
This dish can be made in advance and heated at the last minute. Extend cooking time to 25 minutes.
Viconte instruction adition VC 704 (14-3532).indd 23
19.07.2010 11:24:05
Summary of Contents for VC-704
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