Zanussi ZBG26542XA Product Manaul - Page 24

RECIPES Fish fillet with cheese sauce 1. Wash the fish, pat dry and sprinkle with lemon juice. Rub with salt. 2. Grease the bowl. Add the diced onion, cover and cook. 1-2 min. 900 W 3. Sprinkle the flour over the onions and white wine and mix. 4. Grease the gratin dish and place the fish in it. Pour the sauce over the fish and sprinkle with cheese. Place on the low rack and cook. 7-8 min. 450 W 14-16 min. Dual Grill (450 W) After cooking, stand for approx. 2 min. Utensils: Bowl with lid (1 l capacity) Shallow round gratin dish (approx. 25 cm long) 800 g fish fillets 2 tbsp lemon juice salt 10 g butter or margarine 50 g onion, finely chopped 20 g flour 100 ml white wine 1 tsp vegetable oil to grease the dish 100 g Emmental cheese, grated 2 tbsp parsley, chopped Zürich veal stew 1. Cut the veal into strips. 2. Grease the dish with the butter. Put the meat and onion into the dish, cover and cook. Stir once during cooking. 6-9 min. 900 W 3. Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally. 3-5 min. 900 W 4. Stir the mixture after cooking, stand for approx. 5 min. Garnish with parsley. Utensils: Dish with lid (2 l capacity) 600 g veal fillet 10 g butter or margarine 50 g onion, finely chopped 100 ml white wine seasoned gravy browning, for approx. 1/2 l gravy 300 ml cream 1 tbsp parsley, chopped Stuffed ham 1. Mix the spinach with the cheese and fromage frais, season to taste. 2. Place a tablespoon of the filling on top of each slice of cooked ham and roll up. Spear the ham with a wooden skewer to fasten it. 3. Make a béchamel sauce; to do this, pour the water and cream into a bowl and heat. 2-4 min. 900 W Mix the flour and butter to make a roux, add to the liquid and whisk until disolved. Cover, cook until thick. 1-2 min. 900 W Stir and taste. 4. Place the sauce into the greased dish, place the filled rolls of ham onto the sauce and cook with lid. 10-12 min. Dual Grill (630 W) After cooking, stand for approx. 5 min. Utensils: Bowl with lid (2 l capacity) Oval gratin dish (approx. 26 cm long) 150 g leaf spinach, chopped 150 g fromage frais, 20 % fat content 50 g Emmental cheese grated pepper and paprika 8 slices cooked ham (400 g) 125 ml water 125 ml cream 20 g flour 20 g butter or margarine 10 g butter or margarine to grease the dish 24