Recipe Book

• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g mild cheese, grated
Method:
• Using a sharp knife cut the bacon from
the rind and gristle and cut into fine dice.
Peel the onion and carrot, clean the cele-
ry, dice all vegetables finely. Heat the oil
in a casserole, sauté the bacon and the
diced vegetables while stirring constantly
to break up and deglaze with the meat
stock. Season the meat sauce with to-
mato purée, the herbs, salt and pepper
and simmer with the lid on over a low
heat for about 30 minutes. In the mean-
time 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 con-
stantly. Season the sauce with salt, pep-
per and nutmeg and simmer without a lid
for about 10 minutes. Grease a large
rectangular ovenproof dish with 1 table-
spoon of butter. Layer alternately a layer
of pasta sheets, meat sauce, Béchamel
sauce and mixed cheese in the dish. 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.
•Shelf position: 1
• Time in the appliance: 55 minutes
6 - PIZZA
Ingredients for the dough:
• 14 g yeast
•200 ml water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1 / 2 small tin tomatoes, chopped
• 200 g cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
•oregano
Method:
• Crumble yeast into a bowl and dissolve
in the water. Mix the salt into the flour
and add it with the oil to the bowl. Knead
the ingredients until a workable dough
that does not stick to the bowl is pro-
duced. Then leave the dough to rise in a
warm place until it doubles in volume.
Roll out the dough and place on the
greased baking tray, prick the bottom
with a fork. Place the ingredients for the
topping on the base in the order given.
• Use baking tray, greased.
• Shelf position: 1
• Time in the appliance: 25 minutes
7 - FARMER BREAD
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast (approximate-
ly 8 g)
•250 ml water
• 250 ml milk
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
• Place wheat flour, rye flour, salt and
dried yeast in a large bowl. Mix water,
milk and salt and add to the flour. Knead
all ingredients into a workable dough.
Leave the dough to rise until it doubles in
volume. Shape the dough into a long loaf
and place on the baking tray which has
been greased or covered with baking
parchment. Leave the loaf to rise again
by half its volume. Before baking dust
with a little flour.
• Shelf position: 2
• Time in the appliance: 60 minutes
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