User Manual and Operating Guide

29
RECIPES
POTATO & ONION BAKE
Makes 4 serves
INGREDIENTS
20g butter, melted
6 medium (about 800g) potatoes, peeled,
thinly sliced
1 large Spanish onion, peeled and sliced
Freshly ground black pepper
1 cup milk
¾ grated cheese
M cup dry breadcrumbs
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC
2. Lightly grease a 5-cup shallow baking
dish. Ensure the dish is a suitable type
and size for the oven.
3. Layer the potato and onion in the dish,
season with pepper if desired, pour the
milk over the vegetables. Place into oven.
4. Reduce temperature to 180ºC. After 10
minutes, reduce the temperature further
to 160ºC. Sprinkle the top evenly with
cheese and breadcrumbs and bake for
the remaining 40 minutes until cooked
and golden brown.
Serve hot as an accompaniment.
BAKED JACKET POTATOES
Makes 4 serves
INGREDIENTS
4 medium potatoes, washed
Vegetable oil, for brushing
Salt, if desired
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC
2. Pierce potatoes all over with a fork.
Brush with oil and sprinkle with salt for
crispy skin potatoes, if desired. Place
into oven.
3. Reduce temperature to 180ºC. Bake for
1 hour or until cooked when tested.
NOTE
Some potato types and sizes may
require shorter or longer cooking
times. To conduct heat more
effectively and reduce the baking
time, insert a metal skewer through
the centre of each potato before
placing into the oven.
JACKET POTATOES WITH FILLINGS
4. Combine filling ingredients.
5. Make a deep cross-cut in each cooked
potato. Squeeze gently to open. Spoon
on selected topping or, scoop out potato,
mash with topping then refill potato.
6. Using the ‘Grill’ function, grill for 5
minutes or until topping has softened
and heated through.
SUGGESTED FILLINGS
DUTCH TREAT
INGREDIENTS
½ cup grated Gouda or Edam cheese
2 slices ham, chopped
2 spring onions, finely chopped
1 tablespoon sour cream
GREEK FIESTA
INGREDIENTS
4 spinach leaves, washed, cooked and chopped
100g fetta cheese, crumbled
2 tablespoons pine nuts
Freshly ground black pepper