Design Bistro Oven Pro 18L Owner's manual

Topping

mozzarella

tomatoes

rocket salad

raw ham

parmesan cheese

Cover the dough pieces with mozzarella and tomatoes and bake for approx. 15 minutes in

the oven at 235°C using the pizza function. After cooking cover the pizza with rocket

salad, ham and fresh parmesan.

Lasagna

Tomato meat filling

1 onion

2 garlic cloves

1 carrots

1 stalk celery

3 table spoon olive oil

400g minced meat (beef or beef and pig)

800g tomatoes cut in pieces (tin)

1/8l milk

1/8l red wine

1 bay leaf, salt, pepper, sugar

Peal, cut and clean onions, garlic, carrots and cut in small pieces. Heat the oil in frying

pan and stir-fry vegetables and minced meat. Add the milk, red wine, tomatoes and bay

leaf and let it simmer for 30 minutes. Stir from time to time. Take out the bay leave and

season with salt, pepper and a pinch of sugar to taste.

Béchamelsauce

1/2 l milk

50g butter

2 table spoon flour

100g parmesan, fresh grated

approx. 350g Lasagna pasta (not pre- cooked)

Heat the milk and butter. Add flour and combine. Let mixture cook for 2 minutes on high

heat. Take from heat and fold in half of the parmesan.

Preheat the oven to 190°C using convection heat. Cover the bottom of a big heat resisted

casserole dish, spread one third of the tomatoe-meat filling on top of the Lasagna and

cover with sauce. Repeat this order of layers until the filling and the sauce are finished.

Cover with parmesan and place in the hot oven. Bake at 190°C using convection heat for

approx. 30 minutes.

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