Gastroback 42812 Design Bistro Oven Advanced 28L - Manual (Page 20)

Preheat the oven to 190°C using convection heat. Toast the bread. Squeeze out the spin-
ach and chop into small pieces. Dice the cheese and toast. Peel garlic and chop in small
pieces. Combine toast, spinach, tomatoes, cheese, garlic and cream and season with salt
and pepper. Wash and dry the fish filets. Sprincle with lemon juice and season with salt.
Brush a small casserole dish with oil. Place the fish in the oven dish and cover with spin-
ach mixture. Bake at 175°C using convection heat for approx. 20 minutes until the crust is
golden in colour.
Grilled vegetables
4 persons
1200 g waxy potatoes
6 table spoons olive oil
2 tea spoons coarse salt
2 red pepper
1 yellow pepper
3 small zucchini
1 garlic head
pepper
4 branches of rosemary or 2 table spoons rosemary needles
Wash and brush the potatoes, quarter them lengthwise and place on baking tray. Sprinkle
with half of the oil and half of the salt. Bake at 205°C using heat from above and below
or at 175°C convection heat for approximately 30 minutes. Turn the potatoes over after 15
minutes.
In the meantime wash the peppers and cut into slices. Cut the zucchini with angular and
cut the garlic head once in halves. Place the vegetables besides the potatoes on the tray
and cover with the rest of oil and salt. Season with pepper and rosemary. Bake for another
20-25 minutes. Serve with salad and fresh bread.
Sweet casserole
2 apples
lemon juice of halve a lemon
2 eggs
250 g curd
3 table spoons milk
2 table spoons honey
grease for the casserole dish
2 table spoons chopped almonds
Peel and quarter the apples, cut out the core and slice in thin slices. Sprinkle with lemon
juice. Mix egg yolk, milk, curd and honey. Whisk the egg whites in separate bowl until stiff
and fold the stiff egg whites and the apple slices into the curd mixture. Fill mixture into cas-
serole dish and bake at 175°C using convection heat for approximately 35 minutes. Serve
sprinkled with almonds.
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