Recipe Book

In the meantime prepare the Béchamel sauce:
melt the butter in a pan, add the flour and cook
until golden, stirring constantly. Gradually pour
in the milk, stirring constantly. Season the sauce
with salt, pepper and nutmeg and simmer
without a lid for about 10 minutes.
Place the potato slices on the bottom of a
greased baking dish, sprinkle with a little grated
cheese. Place a layer of aubergines on top of
this. On top of that put some of the mince
mixture. On top of that put some of the
Béchamel sauce.
Then do another layer of potatoes, followed by
aubergines and then by mince mixture. The last
layer should be Béchamel sauce. On the top
distribute the rest of the cheese and the
breadcrumbs. Melt the butter and pour over the
top of the moussaka.
• Time in the appliance: 60 minutes
• Shelf position: 2
Potato Gratin
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 200 ml milk
• 200 ml cream
• 4 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then season.
Rub an ovenproof baking dish with a clove of
garlic and then grease the dish with a little
butter.
Spread half of the seasoned potato slices in the
dish and sprinkle some of the grated cheese
over them. Layer the rest of the potato slices
over this and spread the rest of the grated
cheese on top.
Crush the second clove of garlic and beat it
together with the milk and the cream. Pour the
mixture over the potatoes and spread the rest
of the butter in small knobs on the gratin.
• Time in the appliance: 70 minutes
• Shelf position: 2
Franconian Dumpling Pan
Ingredients:
• Approximately 1000 g turkey strips
• 1 small tin mushrooms (small heads)
• 500 g chopped onions
• 1 kg dumpling dough
• 400 g grated cheese
• 250 ml cream
Method:
Season the turkey strips with salt, pepper,
paprika etc. Sauté the chopped onions. Drain
the mushrooms thoroughly. Then mix together
the meat, onions and mushrooms and put into
an oven dish. Mix the dumpling dough and
cheese together and put them on top of the
turkey mixture. Then pour over the cream.
• Time in the appliance: 75 minutes
• Shelf position: 1
Cabbage Casserole
Ingredients:
• 1 cabbage (800 g)
• marjoram
• 1 onion
• oil for sautéing
• 400 g minced meat
• 250 g long grain rice
• salt, pepper and paprika
• 1 liter meat stock
• 200 ml crème fraîche
• 100 g grated cheese
Method:
Cut the cabbage into quarters and cut out the
stalk. Blanche in salted water seasoned with
marjoram.
Peel onion and chop finely, fry gently in a little
oil. Then add the minced meat and the long
grain rice, sauté and season with salt, pepper
and paprika. Add meat stock and leave to
simmer for 20 minutes with a lid on the pan.
Place layers of the cabbage and the mixture of
rice and mince in a dish.
Steam oven Recipe Book
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