Mini Combi Oven - 29
5958 983 01
USA
Stuffed Potatoes
Serves 6
IIngredients:
12 medium sized potatoes,
well scrubbed (do not peel)
Filling:
1 cup finely chopped cooked chicken, ham or tuna
1/4 cup finely chopped spring onions
1/4 cup chopped parsley
1 teaspoon ground white pepper
1 teaspoon chicken stock powder
Topping:
1/2 cup grated cheese
Paprika
Accessoriesy:
Perforated containers
Plain containers (2)
Cooking method
Ventilation
Water
Max steam/
closed
yes
Convection heat
open
/
T°
Level N°
Cooking time
350°F
2 and 4
40 to 40 min.
1
Place the potatoes on perforated containers at levels
2 and 4 and cook on Max steam setting for about
30 minutes.Test to see if fully cooked by inserting a
small knife blade into the potato, if it slides off the
potato is cooked.
2
Remove from oven and allow to cool enough to
be handled.
3
Slice off the tops and use a teaspoon to scoop out
the flesh, leaving about 1/3" around the inside so
that it holds its shape.
4
Mix the filling ingredients together with the potato
which has been scooped out.
5
Fill the potato shells with the mixture, holding
the potato shells firmly to prevent them splitting.
The filling should be slightly higher than the sides
of the potato.
6
Dip each filled potato into the grated cheese,
pressing down so the cheese sticks to the mixture.
7
Sprinkle with paprika.
8
Place in plain containers at levels 2 and 4 and cook
at 350°F for 10 to 15 minutes using Convection
heat setting.
Serve with steamed or stir-fried green vegetables.
Fish in Cream sauce
Serves 4
Ingredients:
1 fish of approx.1 1/2 lbs
3 1/2 oz crème fraîche
3 1/2 oz white wine
2 chopped shallots
Tarragon, parsley
Salt, pepper
Butter, flour
Accessory:
Plain container
Cooking method
Ventilation
Water
Low steam
closed
yes
T°
Level N°
Cooking time
/
3
25 to 35 min.
1
Mix the crème fraîche, white wine, chopped
shallots, tarragon, parsley, salt and pepper.
2
Pour the mixture over the washed and drained fish.
3
Cook on the fourth shelf for 25 to 30 min at the
Low steam cooking setting.
4
When the fish is cooked, thicken the sauce by
heating for a few minutes in a pot with a little
roux (butter and flour).
