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Bifinett KH1107 Manual

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Preparation:
Season the fillets of pork and place them in
a shallow ovenproof dish. Clean and slice the
mushrooms and place them with the bacon in the
dish with the fillets of pork.
Mix the cream, tomato concentrate and paprika
in a microwave-safe dish and cook at 640 watts
for approx. 5-6 minutes to bring to the boil.
Then pour the sauce over the fillets. Cook and
grill using Combination 1 at 320 watts for approx.
20-22 minutes.
Potato gratin
Ingredients:
1000 g potatoes, butter or margarine (to grease
the baking dish), 2 tablespoons breadcrumbs,
1 pot of cream (200 ml), 50 g grated Emmental
cheese, small knobs of butter
Seasoning: salt, pepper
Preparation:
Peel and wash the potatoes, cut them into thin
slices and season with salt and pepper. Grease
an ovenproof dish, place the slices of potato in
layers in the dish and pour cream over the top.
Sprinkle with cheese and breadcrumbs and top
with small knobs of butter.
Cook using Combination 2 at 480 watts for ap-
prox. 20 minutes.
Chicken fricassee
Ingredients:
1 chicken (approx. 1000 g), 300 g mushrooms,
500 g asparagus, 250 ml instant meat stock,
100 ml cream, 2 packets of white sauce (instant),
1 tbsp white wine
Seasoning: salt, pepper, nutmeg
Preparation:
Sprinkle salt on the chicken and place it in a
microwave-safe dish.
Cook with the lid on at 800 watts for approx.
16-18 minutes.
Clean and cut the mushrooms in half, peel the
asparagus and cut into 2 to 3 cm long pieces.
Remove the skin and bones from the cooked
chicken and cut the meat into bitesize pieces.
Place the meat stock, chicken meat, asparagus
and mushrooms in a microwave-safe dish. Cook
with the lid on at 640 watts for approx. 13-15
minutes, stirring occasionally. Stir in the cream
and white sauce powder and cook for a further
5-6 minutes at 640 watts to bring to the boil. Add
white wine, salt, pepper and nutmeg to taste.
Green chicken casserole
Ingredients:
400 g chicken breast fillets, 1 small courgette, 1
small green pepper, 125 ml instant chicken stock,
200 g leeks, 150 g kohlrabi, 150 g celery stalks,
2 tbsp crème fraîche, 50 g cream cheese with
herbs
Preparation:
Clean and wash the vegetables. Cut the leeks
into rings and the kohlrabi and celery into thin
slices. Steam in a microwave-safe dish with the
lid on for approx. 6-8 minutes at 640 watts. Cut
the chicken breast fillet into small pieces, the
courgette into half slices and the green pepper
in cubes and place together with the hot chicken
stock in the dish with the other ingredients. Cook
with the lid on at 640 watts for approx. 12-15
minutes, stirring occasionally. After cooking, mix
in the crème fraîche and the cream cheese with
herbs.
Recipes
KH1107_IB_GB.indd 26 08.12.2004 11:00:57 Uhr
… 27


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