Recipe Book

toes and spread the rest of the butter in
small knobs on the gratin.
– Time in the appliance: 65 minutes
– Shelf position: 2
– For steam ovens: add 300 ml of water
into the water drawer.
Pasta Gratin
Ingredients:
• 1 litre water
•salt
• 250 g tagliatelle
• 250 g cooked ham
• 20 g butter
• 1 bunch of parsley
•1 onion
• 100 g butter
•1 egg
• 250 ml milk
• salt, pepper and nutmeg
• 50 g grated Parmesan
Method:
Bring water with a little salt to the boil on a
ring. Put the tagliatelle into the boiling sal-
ted water and boil for about 12 minutes.
Then drain.
Dice the ham.
Heat butter in a pan.
Chop parsley and peel the onion and
chop this as well. Sweat both in the frying
pan.
Grease a baking dish with a little butter.
Mix tagliatelle, ham and sweated parsley
and onions and put into the dish.
Mix egg and milk and season with salt,
pepper and nutmeg and then pour onto
the pasta mixture. Then distribute the Par-
mesan onto the bake.
– Time in the appliance: 45 minutes
– Shelf position: 1
– For steam ovens: add 300 ml of water
into the water drawer.
Chicory Gratin
Ingredients:
• 8 medium-sized chicories
• 8 slices cooked ham
• 30 g butter
• 1.5 tablespoons flour
• 250 ml vegetable stock (from the chico-
ry)
• 5 tablespoons milk
• 100 g grated Emmental 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, re-
fresh in cold water and put the halves to-
gether again. Then wrap each one in a
slice of ham and place in a greased bak-
ing dish.
Melt the butter on a ring and add flour.
Sautée briefly and then pour in vegetable
stock and milk and bring to the boil.
Stir 50 g Emmental cheese into the sauce
and pour over the chicory. Then sprinkle
the rest of the cheese over the bake.
– Time in the appliance: 35 minutes
– Shelf position: 1
– For steam ovens: add 200 ml of water
into the water drawer.
2.9 Desserts
Flan Caramel
Ingredients:
• 100 g sugar
• 100 ml water
• 500 ml milk
• 1 vanilla pod
• 100 g sugar
• 2 eggs
• 4 egg yolks
Other:
• 6 small soufflé dishes
Method:
Place 100 grams of sugar into a sauce-
pan, add the water and then bring to a
boil. Cook to a light brown syrup and melt
to a light brown caramel. Then immedi-
ately pour into 6 small soufflé dishes so
that the bottom is covered with caramel.
Put the milk into a saucepan and halve
the vanilla pod. Use a knife to scrape out
the seeds and add these to the milk.
Warm the milk to about 90 °C. (Do not let
it boil.) Mix the eggs and egg yolks with
100 grams of sugar. (Do not cream.)
Slowly add the warm milk to the egg sug-
ar mixture. Then put into the dishes.
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