Electrolux Built-In Electric Oven Tips And Recipes page 22

22 electrolux
Fill the cannelloni with the spinach mixture
and place in the baking dish. Place Bécha-
mel sauce between each row of cannelloni.
The last layer should be a layer of Béchamel
sauce sprinkled with cheese. Place the rest
of the butter in small knobs on the top of the
dish.
– Time in the oven: 55 minutes
– Oven level: 1
Potato Gratin
Settings:
– automatic recipes
Ingredients:
• 1,000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 3 eggs
• 100 ml milk
• 250 ml cream
• 4 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then sea-
son.
Rub an ovenproof baking dish with a clove of
garlic and then grease the dish with a little
butter.
Spread half of the seasoned potato slices in
the dish and sprinkle some of the grated
cheese over them. Layer the rest of the po-
tato slices over this and spread the rest of
the grated cheese on top.
Crush the second clove of garlic and beat it
together with the eggs, the milk and the
cream. Pour the mixture over the potatoes
and spread the rest of the butter in small
knobs on the gratin.
– Time in the oven: 65 minutes
– Oven level: 3
Moussaka (8 Persons)
Settings:
– automatic recipes
Ingredients:
• 1 chopped onion
• Olive oil
• 1.5 kg minced meat
• 1 tin chopped tomatoes
• 50 g grated Emmental cheese
• 4 teatspoons breadcrumbs
• Salt and pepper
• Cinnamon
• 1 kg potatoes
• 1.5 kg aubergines
• Butter for frying
For the Béchamel sauce:
• 100 g butter
• 75 g flour
• 750 ml milk
• Salt, pepper and nutmeg
To put together:
• 150 g grated Emmental cheese
• 4 table spoons breadcrumbs
• 50 g butter
Method:
Sweat chopped onion in a little olive oil, then
add the mince and cook, stirring.
Add chopped tomatoes, grated Emmental
and breadcrumbs, stir well and bring to the
boil. Then season with salt, pepper and cin-
namon and remove from the hotplate.
Peel the potatoes and cut into 1 cm thick
slices, wash the aubergines and cut into 1
cm thick slices.
Dry all slices with kitchen paper. Then brown
in a pan with lots of butter.
In the meantime, prepare the Béchamel
sauce: melt the butter in a pan, add the flour
and cook until golden, stirring constantly.
Gradually pour in the milk, stirring constantly.
Season the sauce with salt, pepper and nut-
meg and simmer without a lid for about 10
minutes.
Place the potato slices on the bottom of a
greased baking dish, sprinkle with a little
grated cheese. Place a layer of aubergines
on top of this. On top of that put some of the
mince mixture. On top of that put some of
the Béchamel sauce.
Then do another layer of potatoes, followed
by aubergines and then by mince mixture.
The last layer should be Béchamel sauce.
On the top distribute the rest of the cheese
and the breadcrumbs. Melt the butter and
pour over the top of the moussaka.
– Time in the oven: 60 minutes
– Oven level: 1