Electrolux EMS26405 - Page 28

electrolux programme charts
28
Preparation
1. Mix together the leaf spinach with the
onion and season with salt, pepper
and nutmeg.
2. Grease the gratin dish. Place
alternate layers of potato slices, diced
ham and spinach in the dish. The top
layer should be spinach.
3. Mix the eggs with crème fraîche, add
salt and pepper and pour over the
vegetables.
4. Cover the gratin with the grated
cheese.
5. Place on the low rack and cook on
AUTO COOK plus GRILL 1 (A1-2),
“Gratin”.
6. After cooking, let stand for 5-10
minutes.
Preparation
1. Grease the gratin dish and place
alternate layers of potato slices and
courgette in the dish.
2. Mix the eggs with crème fraîche,
season with salt, pepper and garlic
and pour over the vegetables.
3. Cover the gratin dish with the grated
Gouda cheese.
4. Finally sprinkle the gratin with
sunflower kernel.
5. Place on the low rack and cook on
AUTO COOK plus GRILL 1 (A1-2),
“Gratin”.
6. After cooking, let stand for 5-10
minutes.
Preparation
1. Cut the escalope of pork and the
pork belly into 2-3 cm cubes.
2. Thread meat and vegetables
alternately on four wooden
skewers.
3. Combine the oil with the spices and
brush over the kebabs.
4. Place the kebabs on the high rack
and cook on AUTO COOK plus
GRILL 2 (A2-2), “Grill Skewers”.
Grill Skewers (A2-2)
Gratin (A1-2)
Spinach gratin
Gratin (A1-2)
Potato-courgette-gratin
0,5 kg 1,0 kg 1,5 kg
150 g 300 g 450 g leaf spinach
(defrosted, drained)
15 g 30 g 45 g onion
(finely chopped)
salt, pepper,
nutmeg
150 g 300 g 450 g boiled potatoes
(sliced)
35 g 75 g 110 g cooked ham (diced)
50 g 100 g 150 g crème fraîche
1 2 3 eggs
40 g 75 g 115 g grated cheese
0,5 kg 1,0 kg 1,5 kg
200 g 400 g 600 g boiled potatoes
(sliced)
115 g 230 g 345 g courgette
(finely sliced)
75 g 150 g 225 g crème fraîche
1 2 3 eggs
1
/
2
1 2 clove of garlic
(crushed)
salt, pepper
40 g 80 g 120 g grated Gouda
cheese
10 g 20 g 30 g sunflower kernel
4 pieces
400 g pork cutlets
100 g bacon
2 onions (100 g), quartered
4 tomatoes (250 g), quartered
1
/
2
green pepper (100 g), in eight pieces
2 tbsp oil
4 tsp sweet paprika
salt
1 tsp cayenne pepper
1 tsp worcester sauce
EX-72F-EU English 19/9/06 10:26 Page 28
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