32
en
Tables and tips
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.
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.
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Side dishes
Potatoes on a
bed of coarse salt
Ovenproof
dish
2 (3)
200
N
40 - 60*
Fill the ovenproof dish with 2 cm of sea salt.
Place small potatoes into the dish with their
skins on and brush them with olive oil.
Potato wedges
Baking tray
+
greaseproof
paper
2 (3)
200
H
15*
Recipe tip: Cut the potatoes into wedges
and season them with olive oil, paprika and
salt.
Chips,
fresh
Baking tray
+
greaseproof
paper
3 (4)
200
H
15 - 20*
Recipe tip: Cover with a little oil; season with
salt and paprika or curry powder after cook-
ing.
Chips,
frozen
Baking tray
+
greaseproof
paper
3 (4)
220
H
14*
Potato gratin
Ovenproof
dish
2 (3)
180
H
35
2 (3)
190
I
55 - 60
No need to preheat; do not open the appli-
ance door.
Potato pancakes
Baking tray
2 (3)
175
H
20 - 30*
Grease the baking tray thoroughly, squeeze
the excess liquid out of the potato pancake
mixture and brush with a little oil. Turn once.
2 (3)
200
N
20 - 30*
Roast potatoes
Grill tray
2 (3)
180
H
30 - 45*
Low-fat preparation. Spread evenly across
the grill tray and mix thoroughly several
times.
*
Turn the food halfway through cooking.
