Dacor Wall Ovens manual Soufflé-Large Soufflé Dish, ⁄ 4 cup all purpose flour

Soufflé-Large Soufflé Dish

Cooking Guide Default Mode and Temperature: Surround Bake/350˚

Suggested Time: 40-45 minutes

Tips: Use 2 1⁄2 quart ceramic soufflé dish. Use rack position 2.

Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#2 Soufflés in Large Ceramic Dish

Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory.

Spinach Soufflé with Shallots and Smoked Cheddar

21⁄2 cups whole milk	1 cup chopped shallots
5 Tablespoons butter	1 (6 ounce) bag fresh spinach
1⁄4 cup all purpose flour	2 cups shredded smoked cheddar
4 large eggs, separated	3⁄4 teaspoon salt
	1⁄2 teaspoon ground black pepper
	1⁄2 teaspoon ground nutmeg

Adjust oven rack to position 2. Allow oven to preheat. In Dacor Guide, select Soufflés in Large Dish. Allow oven to preheat.

Butter then flour a large, 21⁄2 quart ceramic soufflé baking dish. In a medium saucepan, scald milk. Remove from heat. In another medium saucepan, melt 5 Tablespoons butter. Add flour and stir for about 3 minutes. Gradually whisk in scalded milk. Increase heat to medium and continue to whisk until mixture is smooth. Remove sauce from heat. Whisk in yolks, one at a time. Cool slightly.

Melt 1 Tablespoon of butter in a large sauté pan over medium heat. Add shallots and sauté until tender. Transfer to a large bowl. Mix in flour base, fresh chopped spinach, and grated smoked cheddar. Season with salt, pepper, and nutmeg.

In a large electric mixer, beat egg whites until stiff peaks form. Fold whites into spinach mixture. Pour into prepared baking dish and set timer for 40-45 minutes or until puffed and set. Do not open the oven to check the soufflé until 3⁄4 of the baking time has lapsed. Opening the oven door sooner may cause the soufflé to fall.

Serves 8.

Variations: Soufflés can be either sweet or savory. Any fresh fruit, chocolate, or spice can be added for a sweet soufflé; any sautéed and cooled vegetable, cheeses, or fresh herbs can be added for a savory soufflé.

After Baking: Serve immediately – a soufflé has the tendency to fall or deflate. Slice into wedges or spoon onto a plate. The soufflé should be puffed and browned lightly on top, while moist inside.

RECIPES

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