Baking - Unold 68855 Notice D'utilisation

Bacon potatoes
Preparation time: 50 minutes
Ingredients:
4 potatoes (about 500 g), 150 g lean bacon,
1 tsp oil, 1 TBSP chopped parsley
Preparation:
Peel the potatoes and slice in thin rounds in the
form of a fan. This can be done easily by placing
the potato on a tablespoon before cutting.
Chop the bacon and distribute between the po-
tato slices.
Oil four pieces of aluminum foil and wrap each
potato fan in the foil. Place the wrapped pota-
toes on the baking sheet.
Bake at the second level from the bottom at
180 °C with top and bottom heat for about 40-
60 minutes.
During the last 10 minutes, open the foil and
finish baking the potatoes.
Sprinkle the hot potatoes with the chopped
parsley and serve in the foil.
TIP:
You can also fill the potatoes with onion rings
and a little garlic. Also, try sprinkling some ca-
raway seed between the slices.
Baked potatoes in foil
Preparation time: 50 minutes
Ingredients:
4 potatoes (500 g), 1 tsp oil
Preparation:
Wash the potatoes and clean thoroughly with a
vegetable brush. Poke several holes in the pota-
toes with a fork or cut a cross in the skins.
Wrap each potato in a piece of the aluminum
foil. Place the wrapped potatoes on the baking
sheet.
Bake at the second level from the bottom at
180 °C with top and bottom heat for about 40-
60 minutes.
After baking, open the foil at the top, lift the
skin where it was cut and top the potatoes with
dressing, made for example from curd cheese or
yogurt, sour cream and herbs.
TIP:
Baked potatoes are an ideal accompaniment
to steaks and perfect for a barbecue or garden
party.
They can be eaten with salt only, or with herb
or garlic butter.

BaKing

1. You can use standard baking pans with a maximum diameter of 26°cm or the baking sheet
included with the compact cooker.
2. For baking you should always use top and bottom heat.
36
apple rice casserole
Preparation time: 60 minutes
Ingredients:
¾ l milk, 1 pinch salt, 175 g round grain rice,
1 envelope vanilla sugar, 2 eggs, 2 TBSP su-
gar, 500 g apples, 1 TBSP lemon juice, 3 TBSP
powdered sugar, butter for the form
Preparation:
Parboil the rice with the salt and milk in a pot
on the stove and simmer about 30 minutes until
the liquid has been absorbed.
Whisk the eggs with the sugar and vanilla sugar
and mix in with the rice.
Peel the apples, core and slice thin.
Put the rice and the apples in the buttered cas-
serole form in layers so that the top layer is app-
les. Drip lemon juice on the top layer of apples
and sprinkle with powdered sugar.
Place the casserole form in the oven on the
grate at the second level from the bottom; bake
at 180 °C with top and bottom heat for about
20 minutes.
TIP:
For a fluffier casserole, separate the eggs, beat
the whites until stiff and fold into the rice.
curd cheese pudding
Preparation time: 70 minutes
Ingredients:
500 g canned apricots (or other fruit), 500 g
low fat curd cheese, ¼ l sweet cream, 2 eggs,
3 TBSP sugar, 1 envelope vanilla sugar, 1 enve-
lope vanilla pudding, butter for the form
Preparation:
If available, use an oval casserole form with a
maximum length of 26 cm.
Butter the form and cover the bottom with the
apricots.
Whisk the curd cheese, cream and eggs, for ex-
ample using an ESGE hand blender. Gradually
add the sugar, vanilla sugar and pudding powder
and make sure to mix everything well. Spread
the cream mixture over the fruit.
Place the casserole form in the oven on the
grate at the second level from the bottom; bake
at 160 °C with top and bottom heat for about
50 minutes.
A fruit sauce is the perfect accompaniment to
this casserole.