stockli Marroniofen, Руководство по эксплуатации

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Preparation of chestnuts
Score the chestnuts with a sharp knife or the Stöckli chestnut cutter
(see picture).
Briefly soak the sweet chestnuts in water. Then add no more
than 500 g of chestnuts into the chestnut pan, close the lid
and switch on the chestnut roaster.
Turn the sweet chestnuts after 10 minutes, replace the lid
and continue roasting them for about another 5 minutes.
Bon Appétit!
Preparation of baked potatoes
Buy smallish potatoes (e.g. raclette potatoes). Wash and dry them.
We recommend wrapping the potatoes in aluminium foil.
(They can also be baked without using foil). Distribute
the potatoes evenly in the chestnut roasting pan and
turn them now and again. Cooking time takes approx.
20–25 min. If you also plan to roast juicy sausages,
chops or slices of vegetables on the additional griddle
plate, we recommend you prepare the potatoes first.
They will stay nice and warm in the aluminium foil for
quite a long time.
Recipes for Baked Potatoes
Cress mousse for baked potatoes
Cress mousse
180 g sour half cream
1 teaspoon mustard seeds
1 garlic clove, pressed
1/2 teaspoon Salt
25 g cress
Cress mousse
:
Mix all ingredients except the cress together, then add the cress. Refrigerate until serving.
Serving
:
Open the foil (if used) and slit the potato length-wise on one side but not quite through.
Gently open and fill with the mousse.
Sour cream - the popular sauce for baked potatoes
200 g sour cream
2 teaspoons Dijon mustard
3 teaspoons milk
1 bunch of chives, chopped
A little pepper & salt to taste
Mix the ingredients well together and optionally to taste, mix in a little horse-radish cream
from the tube.
Serving
:
Open the foil (if used) and slit the potato length-wise on one
side but not quite through. Gently open and fill with the mousse.