Handbook

OVEN BAKED
SALMON STEAKS
Rinse and dry the salmon well. Sprinkle with salt and 1.
pepper.
Melt the butter in a microwave safe bowl under cover on 2.
Microwave power 350W for ½-1 minute.
Place the steaks in a lightly greased ovenproof and microwave 3.
safe dish with low edges and sprinkle with salt and pepper.
Brush the top side of the steaks with the butter.
Preheat the oven on Quick heat to 200°C.4.
Place the dish on the low metal rack and bake the steaks 5.
on Convection at 200-210°C + 160W microwave power for
12-16 minutes (cooking time depends on the thickness of
the steaks).
In the meantime prepare the sauce. Mix all ingredients in 6.
a saucepan.
Cook until boiling point stirring continuously and let the 7.
sauce simmer for some minutes until thickened.
Serve the fi sh and sauce together with boiled potatoes and 8.
some kind of cooked vegetables like asparagus or broccoli.
Garnish with lemon.
Both the salmon and the sauce can also be served cold
4 - 6 SERVINGS
INGREDIENTS
4-6 boneless salmon steaks
(approx. 150 g each)
salt, pepper
30-40 g butter (2-2½ tbsp)
SAUCE:
200 ml (2 dl) double cream or crème fraiche
200 ml (2 dl) water
1 vegetable or herb stock cube
pepper
tarragon
10 ml (2 tsp) mustard, Dijon type
FUNCTION: MICROWAVES, QUICK HEAT, CONVECTION +
MICROWAVES
PREPARATION: 5 MINUTES
COOKING TIME: 12-16 MINUTES
CHEESE SOUFFLÉ
6 SERVINGS
FUNCTION: MICROWAVES, QUICK HEAT, CONVECTION
PREPARATION: 12-15 MINUTES
COOKING TIME: 40-50 MINUTES
INGREDIENTS
75 g butter
75 g fl our (1¼ dl)
500 ml milk (5 dl)
25 g corn fl our (2½ tbsp)
150 g (Cheddar) cheese, coarsely grated (5 dl)
6 eggs, separated
salt, pepper
Put the butter in a microwave safe dish, large enough to 1.
fi t all of the souffl é batter. Cover and melt on 350W for 2
minutes.
Stir in the fl our and gradually stir or whisk in the milk.2.
Cook uncovered on 750W for 6-7 minutes until thick. Stir or 3.
whisk every second minute.
Add the corn fl our and the cheese. Stir in the egg yolks, one 4.
at a time, and season with salt and pepper.
Whisk egg whites until stiff. Carefully fold the egg whites
5.
into the cheese mixture.
Spoon into a large, lightly greased souffl é dish.6.
Preheat the oven on Quick heat to 175°C and place the dish 7.
on the low metal rack and cook on Convection at 170-175°C
for 40-50 minutes.
Don’t open the door of the oven during the baking to prevent
the souffl é from collapsing.
8