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stantly. Gradually pour in the milk, stirring

constantly. Season the sauce with salt,

pepper and nutmeg and simmer without a

lid for about 10 minutes.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter. Layer alter-

nately a layer of pasta sheets, meat sauce,

Béchamel sauce and mixed cheese in the

dish. The last layer should be a layer of Bé-

chamel sauce sprinkled with cheese. Place

the rest of the butter in small knobs on the

top of the dish.

– Time in the appliance: 55 minutes

– Shelf position: 1

– For steam ovens: add 300 ml of water

into the water drawer.

Cannelloni

Ingredients for the filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

• 150 g shrimps

• 150 g mussel meat

• salt, pepper

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Method:

Place chopped onions and butter in a pan

and cook gently until transparent. Add

chopped leaf spinach and briefly cook gen-

tly. Add crème fraîche, mix and then leave

to cool.

In the meantime prepare the Béchamel

sauce: Melt the butter in a pan, add the

flour and cook until golden, stirring con-

stantly. Gradually pour in the milk, stirring

constantly. Season the sauce with salt,

pepper and nutmeg and simmer without a

lid for about 10 minutes.

Add salmon, perch, shrimps, mussel meat,

salt and pepper to the cooled spinach and

mix.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter.

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 Bécha-

mel sauce sprinkled with cheese. Place the

rest of the butter in small knobs on the top

of the dish.

– Time in the appliance: 55 minutes

– Shelf position: 1

– For steam ovens: add 300 ml of water

into the water drawer.

Potato Gratin

Ingredients:

• 1000 g potatoes

• 1 teaspoon each of salt, pepper and nut-

meg

• 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

season.

Rub an ovenproof baking dish with a clove

of garlic and then grease the dish with a lit-

tle 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 appliance: 65 minutes

– Shelf position: 2

– For steam ovens: add 300 ml of water

into the water drawer.

ENGLISH