AEG KS7100000M Manuel d'utilisateur télécharger pdf (Page 32)

POTATO GRATIN (4-5 serves)

Ingredients:

• 1,000 g potatoes

• 60 g grated cheese

•200 ml cream

• 200 ml milk

• Salt, pepper, nutmeg, garlic

Preparation:

Spread butter in a Pyrex dish (30 x 21 cm).

Peel the potatoes. Cut into approximately

3 mm thick slices and put them in the

dish. Season with salt, pepper, nutmeg

and garlic. Mix milk and cream and pour

on the potatoes. Put the grated cheese

on the top.

Setting Shelf position Time Water in the wa-

ter drawer

P 3 POTATO

GRATIN

2 50 min. 200 ml

WHITE BREAD 500-700 g

Ingredients:

• 1000 g flour, type 405

• 1 cube of fresh yeast or 2 packets of

dried yeast

• 600 ml milk

• 15 g salt

Preparation:

Put flour and salt in a large bowl. Dissolve

the yeast in tepid milk and add to the

flour. Work all ingredients into a uniform

dough. If it is necessary, add more milk.

Check the texture of the flour. Let the

dough rise. It must double its size.

Prepare two loaves out of the dough. Put

them on the greased baking tray or patis-

serie tray (a special accessory). Let the

loaves to rise again half their size. Put

some flour on the loaves before you bake.

Use a sharp knife to cut 3 lines diagonally,

minimum 1 cm deep.

Setting Shelf position Time Water in the wa-

ter drawer

P 4 WHITE BREAD 2 55 min. 200 ml

ROLLS, 40 g each

Ingredients:

• 500 g flour, type 405

• 20 g cube of fresh yeast or 1 packet of

dried yeast

•300 ml water

• 10 g salt

Preparation:

Put flour and salt in a large bowl. Dissolve

the yeast in the water. Add to the flour.

Work all ingredients into a uniform

dough. Let the dough rise. It must double

its size. Cut the dough into pieces, form

into rolls and place on the greased baking

tray or patisserie tray (a special accessory).

Let the rolls rise again for approx. 25 mi-

nutes.

Cut a cross in the rolls before you bake

them. Put poppy, caraway or sesame

seeds on the top.

Setting Shelf position Time Water in the wa-

ter drawer

P 5ROLLS 3 15 min. 200 ml

FISH FILLET 700g

Ingredients:

• 700 g pike-perch fillet or sea trout fillet,

cubed

• 100 g Emmental cheese, grated

•200 ml cream

• 50 g breadcrumbs

• Salt, pepper, lemon juice

• Parsley, chopped

• 40 g butter to grease the dish

Preparation:

Put lemon juice on the fish fillet and mari-

nate it for a while. Dry the juice with kitch-

en paper. Season the fish fillet on both

sides with salt and pepper. Place in a

greased oven-proof dish.

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