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Silvercrest IAN 360601 SGB 1200 F1 Manual

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16 GB/IE/NI
Transfer the lamp chops and baby potatoes
onto the baking tray
12
. Season with oil. Add
the cherry tomatoes and rosemary.
Put the baking tray
12
into the cooking
chamber 1 at middle rack level. Bake for
20 minutes.
Take out the baking tray
12
from the cooking
chamber 1.
Turn the lamp chops and potatoes over to the
other side. Sprinkle the salt and pepper over
the lamb chops and potatoes.
Put the baking tray
12
into the cooking
chamber 1. Bake for about 20–30 minutes
(depending on the size of the lamb chops
and potatoes and the desired degree of
doneness).
Baked spaghetti with tomato
sauce
60–80 min. x 3
Ingredients
250 g Spaghetti
1 dash Salt
130 g Minced beef
1 tsp Vegetable oil
4 cloves Garlic (peeled and finely chopped)
500 g Tomato pasta sauce
1 tbsp Sugar
125 g Cheddar cheese (shredded)
125 g Mozzarella cheese (shredded)
Preparation
Bring a large pot of water to a boil at
medium-high heat. When the water is boiling,
add the spaghetti and the salt.
Let spaghetti cook for about 10 minutes (refer
to the cooking time on the packaging of the
spaghetti). Drain the spaghetti and set them
aside.
Put the grill rack
13
into the cooking chamber
1 at middle rack level.
Preheat the product to 200 °C for 10 minutes
(upper and lower heat).
Heat the vegetable oil in a non-stick sauce
pan over medium heat. When the oil is just
about to smoke, add the garlic and minced
beef. Fry for 3 minutes. Transfer the minced
beef to a plate and set it aside.
Put the tomato pasta sauce and sugar into
another non-stick sauce pan. Cook and stir
for 5 minutes. Add the minced beef to the
tomato pasta sauce in the sauce pan. Cook
for 1 minute and mix well.
Put half of the cooked spaghetti into a baking
dish. Top with half portion of the tomato
pasta sauce with minced beef and shredded
cheese.
Put the remaining spaghetti into the baking
dish. Top with the remaining tomato pasta
sauce with minced beef and shredded
cheese.
Put the baking dish onto the grill rack
13
in the cooking chamber 1. Bake for
20–30 minutes until the cheese is melted and
slightly golden brown.
Roasted asparagus
25–35 min. x 2–3
Ingredients
1 bunch Green asparagus (fresh)
2 tbsp Olive oil
1 dash Salt
1 dash Black pepper (freshly ground)
Preparation
Preheat the product to 180 °C for 10 minutes
(upper and lower heat).
Cover the baking tray
12
with aluminium foil.
Cut off about 3cm from the dry bottom part
of the asparagus. Peel off the skin from the
bottom half of each asparagus spear.
Wash the asparagus thoroughly and dry
it afterwards. Put the asparagus onto the
baking tray
12
. Season with oil, salt, and
black pepper.
… 17 …


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