Gastroback 42812 Design Bistro Oven Advanced 28L - Manual (Page 19)

Cover the dough pieces with mozzarella and tomatoes and bake for approx. 15 minutes
in the oven at 235°C using the pizza function. After cooking cover the pizza with rocket
salad, ham and fresh parmesan.
Lasagna
Tomato meat filling
1 onion
2 garlic cloves
1 carrots
1 stalk celery
3 table spoon olive oil
400 g minced meat (beef or beef and pig)
800 g tomatoes cut in pieces (tin)
1/8l milk
1/8l red wine
1 bay leaf, salt, pepper, sugar
Peal, cut and clean onions, garlic, carrots and cut in small pieces. Heat the oil in frying pan
and stir-fry vegetables and minced meat. Add the milk, red wine, tomatoes and bay leaf
and let it simmer for 30 minutes. Stir from time to time. Take out the bay leave and season
with salt, pepper and a pinch of sugar to taste.
Béchamelsauce
1/2 l milk
50 g butter
2 table spoon flour
100 g parmesan, fresh grated
approx. 350 g Lasagna pasta (not pre- cooked)
Heat the milk and butter. Add flour and combine. Let mixture cook for 2 minutes on high
heat. Take from heat and fold in half of the parmesan.
Preheat the oven to 190°C using convection heat. Cover the bottom of a big heat resisted
casserole dish, spread one third of the tomatoe-meat filling on top of the Lasagna and cover
with sauce. Repeat this order of layers until the filling and the sauce are finished. Cover
with parmesan and place in the hot oven. Bake at 190°C using convection heat for approx.
30 minutes.
Coal fish with spinach crust
2 slices of toast
100 g spinach leaves (defrosted)
2 chopped rehydrated sun-dried tomatoes
80 g halloumi cheese
1 garlic clove
3 table spoons cream
salt, pepper
400 g coal fish filets
3 tea spoon lemon juice
1 table spoon oil
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