Creda MBC70 Microwave Oven User Manual


 
74
I
ngredients
175 g (6 oz) quick cooking macaroni
40 g (1
1
/
2
oz) butter
1 small onion, finely chopped
100 g (4 oz) bacon, chopped
40 g (1
1
/
2
oz) flour
600 ml (1 pt) milk
5 ml (1 tsp) french mustard
150 g (5 oz) red cheese, grated
salt and pepper
30 ml (2 tbsp) fresh brown breadcrumbs
Macaroni Cheese Serves 4
Dish: large dish and jug Oven Accessory: glass turntable + metal tray + low rack
1. Cook macaroni in 450 ml (
3
/
4
pt) boiling water. Cover and cook on HIGH power for 5-6 mins.
or until soft. Drain.
2. Place butter, onion and bacon in a jug. Cover. Cook on HIGH power for 5 mins. or until onion
is soft. Stir halfway through cooking.
3. Stir in flour and cook for 30 secs. on HIGH power.
4. Gradually add milk, stir well and season. Cook on HIGH power for 5-6 mins. or until sauce is
thick and bubbling. Stir twice during cooking.
5. Add mustard and 100 g (4 oz) grated cheese. Add macaroni. Place the macaroni mixture in
a large dish. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on Combination: FAST-BAKE 230°C + Grill 3 + LOW power for 10-12 mins. or until
cheese starts to melt.
I
ngredients
1 medium onion, finely diced
15 ml (1 tbsp) olive oil
175 g (6 oz) self-raising flour
3 ml (
1
/
2
tsp) salt
3 ml (
1
/
2
tsp) mustard powder
3 ml (
1
/
2
tsp) cayenne pepper
seasoning
25 g (1 oz) butter
40 g (1
1
/
2
oz) strong cheddar cheese, grated
40 g (1
1
/
2
oz) Parmesan cheese
25 g (1 oz) black olives, stoned and chopped
1 egg, beaten
45 ml (3 tbsp) milk
1 beaten egg for glazing
Cheese, Onion & Olive Scones
Dish: round baking sheet Oven Accessory: glass turntable + metal tray + low rack
1. Place onion and oil in a bowl. Cover and cook on HIGH power for 2 mins. or until softened.
Drain.
2. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter.
3. Mix in onion, cheeses and olives. Beat egg and milk together. Pour into flour mixture and
bring to a soft dough.
4. On a floured surface roll out dough to approx. 2 cm thick. Cut out rounds using a 5 cm pastry
cutter and brush with beaten egg.
5. Place half the dough rounds on a lightly greased baking sheet. Place on the low rack and
cook in a pre-heated oven on CONVECTION 200°C for 15-20 mins. or until cooked and
golden brown. Then repeat with the remaining scones.
Ingredients
900 g (2 lb) potatoes thinly sliced
25 g (1 oz) butter
pinch grated nutmeg
salt and pepper
200 g (7 oz) Mozzarella cheese, thinly sliced
225 g (8 oz) peppered salami, thinly sliced
50 g (2 oz) fresh breadcrumbs
50 g (2 oz) Parmesan cheese, grated
Cheese and Salami Pie Serves 4
Dish: 25 cm (10") round heatproof dish Oven Accessory: glass turntable + metal tray +
low rack
1. Arrange
1
/
3
potatoes on base of dish. Dot with
1
/
2
the butter and sprinkle with nutmeg and salt
and pepper.
2. Arrange
1
/
2
the Mozzarella and salami on top, cover with
1
/
2
the remaining potato, dot with
remaining butter and season.
3. Top with remaining salami and Mozzarella and finish with potato slices. Cover and cook on
HIGH power for 20 mins. or until potatoes are tender.
4. Uncover and sprinkle with the breadcrumbs mixed with the Parmesan. Place on low rack
and cook in a preheated oven on FAST-BAKE 230°C + Grill 1 for 5-8 mins. or until starting
to brown and crisp.
CHEESE AND EGG DISHES