Sharp R-959(SL)M-AA Ingredients for the topping 250ml Milk, Lasagne AL Forno, GYPSY’S ARM Roll

RECIPES WHEN USING SQUARE TRAYS

Total Cooking time: 44-49 minutes

Utensils: Bowl with lid (3l capacity) Rectangular gratin dish (35x29 cm) Square tray

Ingredients

600g Tinned tomatoes

100g Onion, finely chopped

100g Ham, finely cubed

1Clove of garlic, crushed

500g Minced meat (beef)

4 tbsp	Mashed tomato
	Salt, Pepper
	Oregano,Thyme, Basil
450g	Cream (crème fraîche)
300ml	Milk
100g	Grated Parmesan cheese
3 tsp	Mixed chopped herbs
2 tsp	Olive oil
	Salt, Pepper, Nutmeg
1 tsp	Vegetable oil to grease gratin dish
250-300g	Lasagne verde
2 tbsp	Grated Parmesan cheese
1 tbsp	Butter or Margarine

Total Cooking time: 22-24 minutes

Utensils: Square tray greaseproof paper Bowl with lid (2l capacity)

Ingredients - for the dough

4Eggs

125g Sugar

125g	Flour
1 tsp	Baking powder (3g)

Ingredients - for the topping 250ml Milk

1Stick of cinnamon The peel of a lemon

75g	Sugar
2 tbsps	Starch-flour (20g)

2Egg yolks

2 tbsps Icing sugar (20g)

LASAGNE AL FORNO

1.Cut the tomatoes into slices, mix with the ham and onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on for 12-14 minutes on 100%. Stir after half of cooking time.

2.Mix the cream with the milk, Parmesan cheese, herbs, oil and spices.

3.Preheat the oven to 220°C.

4.Grease the gratin dish and cover the bottom of the dish with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional 1/3 of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butterflakes on top and cook on the square tray on lower level runner for 30-35 minutes on CONVECTION 220°C.

5.After halfway through cooking time rotate the container on the square tray by 180 degrees and press “Start” for the remaining cooking time.

After cooking, let the lasagne stand for approx. 5-10 minutes.

GYPSY’S ARM ROLL

1.Cream the eggs and sugar using the hand-held blender, until it is frothy with air bubbles. Mix the flour and baking powder and sift over the egg and sugar mixture, then fold in carefully. Preheat the oven to 180°C.

2.Line the square tray with greaseproof paper, fill with the cake mixture and bake on lower level runner for 18-20 minutes on CONVECTION 180°C. After half of cooking time rotate the square tray by 180 degrees and press “Start” for the remaining cooking time.

3.Turn out the cake onto a damp tea-cloth onto which you have sprinkled sugar. Carefully remove the greaseproof paper and immediately roll the cake up using the tea-cloth to assist you.

4.Place 200 ml of the milk with the cinnamon stick, lemon peel and sugar into the bowl, cover and heat for about 2 minutes on 100%.

5.Mix the rest of the milk with the starch-flour and the egg yolk.Take the lemon and cinnamon out of the 200 ml of milk, and stir in the starch-flour mixture. Cover and cook. Stir half- way through and at the end of cooking. Cook for 2 minutes on 100%.

6.Unroll the cake, brush on the cream mixture and then carefully roll it up again. Dust with icing sugar.

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2/27/13 9:06:01 AM