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R7
Potato & onion bake
20g butter, melted
6 medium (about 800g) potatoes, peeled,
thinly sliced
1 large Spanish onion, peeled, sliced
Freshly ground black pepper
1 cup milk
3
⁄
4
grated cheese
2
⁄
3
cup crumbed stale breadcrumbs
1. Using the ‘Bake’ function, preheat the oven for 10
minutes at 210ºC
2. Lightly grease a 5-cup shallow baking dish. Ensure
the dish is a suitable type and size for the Pronto
Convection Oven.
3. Layer the potato and onion in the dish, season
with pepper if desired, pour the milk over the
vegetables. Place into oven.
4. Reduce temperature to 180ºC. After 10 minutes,
reduce the temperature further to 160ºC. Sprinkle
the top evenly with cheese and breadcrumbs and
bake for the remaining 40 minutes until cooked
and golden brown.
Serve hot as an accompaniment.
Baked jacket potatoes
4 medium potatoes, washed
Vegetable oil, for brushing
Salt, if desired
1. Using the ‘Bake’ function, preheat the oven for
10 minutes at 210ºC
2. Pierce potatoes all over with a fork. Brush with oil
and sprinkle with salt for crispy skin potatoes, if
desired. Place into oven.
3. Reduce temperature to 180ºC. Bake for 1 hour or
until cooked when tested.
Some potato types and sizes may require shorter
or longer cooking times. To conduct heat more
effectively and reduce the baking time, insert a
metal skewer through the centre of each potato
before placing into the oven.
Note
JACKET POTATOES WITH FILLINGS
4. Combine filling ingredients.
5. Make a deep cross-cut in each cooked potato.
Squeeze gently to open. Spoon on selected
topping or, scoop out potato, mash with topping
then refill potato.
6. Using the ‘Grill’ function, grill for 5 minutes or until
topping has softened and heated through.
SUGGESTED FILLINGS
DUTCH TREAT
1
⁄
2
cup grated Gouda or Edam cheese
2 slices ham, chopped
2 spring onions, finely chopped
1 tablespoon sour cream
GREEK FIESTA
4 spinach leaves, washed, cooked and chopped
100g fetta cheese, crumbled
2 tablespoons pine nuts
Freshly ground black pepper
44