LG MJ3281BC Manuel De L'utilisateur page 19

Chef recipe guide
Category
6. Gratin dauphinois
- Food Temp. : Room
- Utensil : 20 x 20 cm Baking dish on
the low rack
7. Lasagna
- Food Temp. : Room
- Utensil : 26 x 17 cm Baking dish on
the low rack
8. Apple tart
- Food Temp. : Room
- Utensil : Crisp tray on the low rack
Instructions
Ingredients
1 kg potatoes \ 1 clove garlic
20 g butter \ 300 g cream
100 g grated cheese \ Nutmeg, salt and pepper to taste
Peel and wash potatoes then cut into 5 mm slices. Rub inside of a baking
dish with garlic clove and butter.
Place half of potatoes in the baking dish and season. Fill with remaining
potatoes and season then pour cream and cheese over the top.
Place the baking dish on the low rack. Choose the menu, press start.
Ingredients for meat sauce
9 uncooked lasagna noodles \ 2 kg meat and tomato sauce
40 g grated cheese \ 4 tablespoons olive oil
Salt and pepper to taste
Place 3 lasagna noodles side by side on bottom of a baking dish,
covering bottom. Spread 1/3 of meat and tomato sauce on top.
Continue with 3 lasagna noodles and another 1/3 of meat and tomato
sauce then finish with last 3 lasagna noodles and remaining meat and
tomato sauce. Sprinkle grated cheese on top.
Place baking dish on the low rack. Choose the menu, press start.
Meat and tomato sauce
1 celery stalk \ 2 onions
1 clove garlic \ 1.4 kg well-ripe tomatoes
1 sprig thyme \ 1 bay leaf
500 g ground beef \ Salt and pepper to taste
Finely chop celery, onions, garlic and tomatoes.
Cook celery, onions and garlic in a lightly oiled frying pan until soft.
Add tomatoes, thyme, bay leaf, salt and pepper. Stir and simmer for 30
minutes.
Cook ground meat in another lightly oiled frying pan for 5 minutes while
stirring constantly. Pour tomato sauce into meat and cook for 5 minutes.
Ingredients
1 shortcrust pastry dough \ 5 apples
20 grams sugar \ 2 tablespoons liquid honey
1. On lightly floured surface, roll out pastry into circle and put in the crisp tray.
Trim edges, leaving little overhang. Prick with fork and set aside.
2. Chop 2 1/2 apples and place in a frying pan with sugar. Simmer until
apple is soft. Cut remaining apples into 5mm slices. Spread cooked
apples onto bottom of dough and arrange sliced apples in spiraling
rosettes over entire surface. Finally spread honey on top.
3. Place the crisp tray on the low rack. Choose the menu, press start.
After cooking, remove from the oven and let them cool.
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HOW TO USE