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Aubergine Cake
Setting: Convection (1) /Pastry oven (2)
For 4 people: 2 good
-
sized aubergines, washed but not wiped dry; 1 clove of garlic;
2 tablespoons of olive oil; 500 g of meat stuffing (ground sausage meat, eggs and
spices); 1 large onion, finely chopped; 1 tablespoon of parsley, finely chopped;
thyme petals; salt; pepper.
Cooking time: 40 minutes.
Light bottom heating element 10 minutes ahead of time. Rub a baking dish with
low sides with the clove of garlic. Cut aubergines into extra
-
thin slices, like potato
crisps. Put one layer of aubergine into baking dish, then cover it with one extra
-
thin
layer of meat. Continue building up layers, setting aside enough for a final layer of
aubergines. Sprinkle each layer of meat with a little thyme, salt and pepper. Finish
off with one last layer of aubergines, baste with olive oil, and put on a grill in oven
at mid
-
height. Cook with door closed. If you are serving it
Stuffed Mushrooms
Setting: Convection (1) /Turbo Quartz (3)
Count on 3 or 4 extra
-
large white cap mushrooms per person.
Wash mushrooms. Cut off sandy part of stems. Cut stem off of cap, cutting right
next to the cap. Use a small pointed spoon to carefully scrape out the lining of the
cap. Keep stems and scrapings; chop finely. Add 2 cloves of pressed garlic, one
finely chopped shallot, one tablespoon of chopped parsley, salt, pepper, and 50 g of
sausage meat or smoky bacon to chopped stems and scrapings. Mince. Add a little
salt and a lot of pepper. Knead this stuffing. Fill mushroom caps with stuffing. Put
a dab of butter on each mushroom cap and put them under the grill for 10 minutes at
thermostat setting 6.
Creamy Wild Mushroom Mould
Setting: Pastry oven (2)
For 5 people: 250 g of macaroni, 200 g of ham, 3 tablespoons of mixed chervil,
chives, and parsley, finely chopped; 125
-
g can of white mushrooms; 2 tablespoons
of Swiss cheese, grated; 40
g of butter; 1 tablespoon of fresh cream; salt; pepper.
Cooking time: 15 minutes.
Bring water to boil. Add salt. Add macaroni. Cook for 10 minutes. Light bottom
heating element 3 minutes before draining. Drain.
Butter a baking dish. Put macaroni in it. Chop ham finely. Add mushrooms and
their juice, fresh cream, mixed herbs, Swiss cheese, salt and pepper to macaroni.
Put in oven, with grill at mid
-
height. Cook with door closed. Six minutes before
the end of cooking, light the top heating element to thermostat setting 9. Brown.
Seafood pasta moulds can also be prepared in the same manner using shelled mus-
sels, shelled prawns, and thinly sliced scallops. Replace Swiss cheese with Parme-
san.
R
ec
ip
es
c) Function details of the multifunction oven FC 380 TQ
Position 1 : Convection
•
The heat comes from the rear heating element integrated to the ventilation sys-
tem. It is uniformly distributed around the oven by the fan. It is precisely thermo-
stat
-
regulated.
•
The continuous hot air flow allows quick uniform cooking while preserving the
flavour and appearance of the food.
•
Several different dishes of the same kind can be cooked simultaneously
Position 2 : Ventilated pastry oven
•
The bottom heating element works at full capacity on a continuous basis. It is
not thermostat
-
regulated. This is the ideal setting for cooking savoury or sweet
tarts and pies or bread, or to start off cooking cakes that need to rise.
•
The fan distributes the heat evenly
•
The infrared quartz tubes on the top part can be used at the end of cooking, to
brown, glaze or crystallize or crisp.
Position 3 : Turbo Quartz
®
•
The bottom and the quartz tubes on the top part function simultaneously and
are thermostat
-
regulated.
•
Ventilation provides better distribution of temperature as well as higher accura-
cy of regulation.
•
The Turbo Quartz® technology , a Roller Grill exclusivity, enables the oven to
reach a temperature of 230°C in less than 5 minutes. It increases the inside
temperature of 30°C and thus saving 30% cooking time
•
The taste and nutritional qualities of the food is retained with this method of
cooking.
Position 4 : Grill
•
Only the quartz tubes function; they are thermostat
-
regulated. The temperature
control should be turned to setting 10.
•
The extra
-
high temperature of the tubes requires cooking in open air. It is
therefore advisable to leave the door half
-
open.
•
When grilling the food should be placed as near as to the quartz tubes as possi-
ble without touching them.
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