Electrolux EOD6390 manual Lasagne, Bolognese Sauce, Béchamel Sauce, Chicken

Lasagne

225g (12–15 sheets) of dried “ No need to pre cook” Lasagne sheets

Bolognese Sauce

1 Onion large, peeled and finely chopped

1 Carrot, peeled and finely chopped

1 Celery Stick, peeled and finely chopped

1 Garlic Clove, peeled and finely chopped

100g of Button Mushrooms chopped

450g Minced Beef

250ml Red Wine

400g Chopped Tomatoes or Passata 15ml Tomato Puree

10ml Dried Oregano

Salt and Black Pepper, to taste 50g Parmesan Cheese, grated 75g Cheddar Cheese, grated

Béchamel Sauce

500ml of Milk

2 Onion slices large

10Peppercorns

2Bay Leaves

Pinch Salt and Black Pepper Pinch Ground Nutmeg

50g Butter

50g Plain Flour

1)Add onion, carrot, celery, garlic and mushrooms into saucepan, gently fry for 2-3 minutes. Add the minced beef and stir until browned.

2)Add the wine, chopped tomatoes, tomato puree, oregano, and seasoning. Place lid on the pan and simmer for 45- 60 minutes until meat is tender and sauce has reduced down.

3)To make the béchamel sauce, pour the milk into a saucepan and add the onions, peppercorns, bay leaves, salt, black pepper and nutmeg. Bring the milk almost to the boil and take off the heat. Place lid on pan and leave the milk to infuse the flavours for 20 minutes then strain into a jug.

4)To make the roux, melt the butter in a saucepan, gradually stir in the flour and cook for one minute whilst continuously stirring.

5)Take the pan off the heat and very gradually add in the milk stirring constantly. Return to the heat, add the grated cheddar cheese and stir thoroughly until the sauce is smooth and thickened.

6)Place one third of the bolognese sauce into the base of a greased 2.3 litre oven proof dish. Cover with a layer of pasta then a layer of béchamel sauce. Repeat until the top surface layer is completely covered in béchamel sauce. Sprinkle the Parmesan cheese over the surface.

7)Place in oven and set to Lasagne pre-set function, ensuring the correct shelf position has been used.

8)Bake until the full pre-set cook time has elapsed.

9)A signal will sound 10 minutes before the end of cooking to remind you that the cooking programme will finish shortly.

Chicken

2 Chickens (1200g each) 15ml Olive Oil

Pinch Salt and Black pepper

1)Take out the innards of the bird (if applicable), rise the cavity and dry thoroughly. Make a small incision under each leg and wing to allow any excess liquid/juices to flow into the roasting tin.

2)Rub the olive oil, salt and black pepper into the skin of the chickens.

3)Place the birds side by side on the oven shelf with a tray / roasting tin placed underneath on the shelf below.

4)Place in oven and set to Chicken pre-set function, ensuring the correct shelf position has been used.

5)Bake until the full pre-set cook time has elapsed.

6)A signal will sound 10 minutes before the end of cooking to remind you that the cooking programme will finish shortly.

NOTE During the cook time, lift up the birds to allow any excess liquid/juices, to flow into the roasting tin through the neck cavity. Always ensure the chicken is piping hot before removing from the oven.

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