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Baked Soufflé Serves 4
Dish: jug, 15 cm (6") soufflé dish
Oven Accessory: glass turntable + metal tray
1. Place butter in a jug on glass turntable and melt on HIGH
MICROWAVE for 30 secs. Stir in flour. Cook on HIGH
MICROWAVE for 30 secs. Stir in milk gradually, whisk until smooth.
Cook on HIGH MICROWAVE for 1 min. and stir. Cook on HIGH
MICROWAVE for 1 min or until thickened. Beat well. Cool.
2. Preheat oven on CONVECTION 180°C.
3. Add egg yolks one at a time to the white sauce. Season and mix in
cheese.
4. Whisk the egg whites until stiff and fold into cheese mixture.
5. Place dish on metal tray and cook on CONVECTION 180°C for
20-25 mins. until risen and golden brown.
Variations: Add to egg mixture before folding in egg whites:
1. 75 g (3 oz) cooked ham
2. 50 g (2 oz) mushrooms
Ingredients
25g (1oz) butter
25g (1oz) flour
150ml (¼pt) milk
3 eggs, separated
salt and pepper
75g (3oz) cheese, grated
Quiche Lorraine Serves 4
Dish: 23 cm (9") metal tin
Oven Accessory: glass turntable + metal tray
1. Pre-heat oven on CONVECTION 210°C.
2. Line the flan dish with the pastry, prick the base with a fork and
chill for 15 mins. in the fridge
3. Place on metal tray and bake blind on CONVECTION 210°C for 10
mins. with baking beans. Remove baking beans and lining and
bake for a further 5 mins until golden.
4. Place the oil, onion and bacon in a small dish. Place on glass
turntable and cook on HIGH MICROWAVE for 4 mins. or until
onion is soft. Drain and place in bottom of flan case.
5. Beat the eggs, cream, salt and pepper and pour over the bacon.
Sprinkle with cheese. Place flan on metal tray and cook on COM-
BINATION: CONVECTION 190°C + WARM MICROWAVE for 20-
25 mins. or until just set and browned.
Ingredients
350g (12oz) shortcrust
pastry
15 ml (1tbsp) oil
1 medium onion, chopped
6 streaky bacon rashers or
100g (4oz) ham cut into
strips
2 large eggs
150 ml (¼ pt) single cream
salt and pepper to taste
75g (3oz) cheddar cheese,
grated
Cheese and Egg Dishes
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