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Ingredients
8 slices of French baguette
100g stilton sliced
2 fresh pears peeled, cored, sliced
and dipped in lemon juice or 4
tinned pear halves in juice
Crushed walnuts
Pear and Stilton Crostini
Serves 4
Oven Accessory: wire shelf in upper position
with Glass tray on oven base
Place the slices of baguette on the wire shelf and cook
on GRILL 1 for 2 ½ mins. or until lightly toasted. Turn
the slices over and cover with stilton, making sure that it
covers each slice right to the edge. Top with sliced pear.
Cook on COMBINATION : GRILL 1 + Warm power for
4-5mins. Open the door a minute before the end of the
cooking time and top with walnuts. Close the door and
press start to finish cooking.
Tip: This recipe also works well with brie and cranberry
sauce or goatʼs cheese and figs
4
Ingredients
16 asparagus spears
8 slices parma ham
2tsp olive oil
Asparagus in Parma Ham
Serves 4
Oven accessory: Glass dish and wire shelf on
lower level
Trim the ends of the asparagus spears.
Cut each slice of parma ham in half lengthwise.
Wrap the asparagus in the ham, starting from the stem,
leaving the tip exposed. Put the wrapped asparagus on
the glass tray and pour over the olive oil. Cook on
COMBINATION : CONVECTION 200°C + LOW
MICROWAVE for 15mins.
4
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