manual

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 rice/mince mixture in a dish. Put
crème fraîche on top of the dish and
sprinkle cheese over the top.
• Time in the appliance (min): 60
• Shelf position: 2
5.2 Cannelloni:
For 4 people.
Ingredients for the filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
• 150 g shrimps
• 150 g mussel meat
• salt, pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g cheese, grated
• 40 g butter
Method:
Place chopped onions and butter in a
pan and cook gently until transparent.
Add chopped leaf spinach and briefly
cook gently. Add crème fraîche, mix and
then leave to cool. 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. Add salmon,
perch, shrimps, mussel, meat, salt and
pepper to the cooled spinach and mix.
Grease a large rectangular ovenproof
dish with 1 tablespoon of butter. Fill the
cannelloni with the spinach mixture and
place in the baking dish. Place Béchamel
sauce between each row of cannelloni.
The last layer should be a layer of
Béchamel sauce sprinkled with cheese.
Place the rest of the butter in small knobs
on the top of the dish.
• Time in the appliance (min): 55
• Shelf position: 1
5.3 Chicory Gratin:
For 4 people.
Ingredients:
• 8 medium-sized chicories
• 8 slices cooked ham
• 30 g butter
• 1.5 tablespoons flour
• 150 ml vegetable stock (from the
chicory)
• 5 tablespoons milk
• 100 g grated cheese
Method:
Halve the chicory and cut out the bitter
core. Then wash carefully and steam for
15 minutes in boiling water. Take chicory
halves out of the water, refresh in cold
water and put the halves together again.
Then wrap each one in a slice of ham and
place in a greased baking dish. Melt the
butter and add flour. Sautée briefly and
then pour in vegetable stock and milk
and bring to the boil. Stir 50 g cheese
into the sauce and pour over the chicory.
Then sprinkle the rest of the cheese over
the dish.
• Time in the appliance (min): 35
• Shelf position: 2
5.4 Franconian Dumpling Pan:
For 6-8 people.
Ingredients:
• Approx. 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:
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