HOTPOINT/ARISTON FI9 891 SP IX HA Cookbook
RECIPE BOOK
Oven
CHEF MENU
ALL THE RECIPES
BAKED PASTA
Crepes Gratin
Lasagna
Cannelloni
04
05
06
VEGETARIAN MEALS
Vegetable Strudel
Aubergine Gratin
Tomato Gratin
MEAT & POULTRY
Leg Of Lamb
Kebabs
Roast Chicken
Chicken Breast
FISH
Grilled Trouts
Salmon With Herbs
Hazelnut Crust Fish
SIDE DISHES
Roast Potatoes
Potato Gratin
Vegetable Gratin
Stued Pepper
PIZZA & SALTY CAKES
Pizza
Pizza 2 Pans
Vegetarian Pie
Quiche Lorraine
CAKES
Chocolate Pear Cake
Marble Cake
Cheese Cake
Yoghurt Cake
DESSERT
Fruit Tart
Strudel
Apple Pie
08
09
10
12
13
14
15
17
18
19
21
22
23
24
26
27
28
30
31
32
33
35
36
37
BAKED PASTA
Crepes Gratin
Lasagna
Cannelloni
04
05
06
CREPES GRATIN
SERVES 6
PREPARATION: 50 min
COOKING TIME*: 35-45 min
RECOMMENDED EQUIPMENT:
Rectangular non-stick dish
*Optimal cooking times will automatically be determined
by the selected function (Auto RECIPES)
RECIPE BOOK
RECIPE BOOK
4
4
FOR THE CREPES
100 g of flour, 250 ml of milk
3 whole eggs, 1 tablespoon of olive oil
salt, nutmeg
FOR THE FILLING
400 g of ricotta cheese, 200 g of spinach
40 g of parmesan cheese salt, pepper
1 egg, nutmeg
FOR BECHAMEL SAUCE
50 g of butter, 60 g of flour
1l of milk, salt, nutmeg
60 g of parmesan cheese
Prepare the crêpe batter by mixing together all the ingredients,
whisking together thoroughly.
Leave to rest in the refrigerator for at least 15 minutes.
Make the crêpes using a small, non-stick crêpe pan.
Blanche the spinach. Cool it immediately afterwards in cold
water and then squeeze out the excess water.
Chop finely and add to the ricotta along with the salt, pepper,
nutmeg, eggs and parmesan cheese.
Fill the crêpes and fold them over in the middle to close.
TO MAKE THE BECHAMEL SAUCE
Melt the butter then add the flour, mixing thoroughly all the
time to prevent any lumps forming. Add milk a little at a time
and continue cooking, stirring until the sauce reaches the
desired consistency. Once cooked, season with a little salt and
grated nutmeg.
Spread some sauce over the bottom of a dish and arrange the
crêpes on top.
Cover generously with the bechamel sauce and sprinkle with
grated parmesan. Bake in the oven until golden brown.
Select “CASSEROLE” from the “RECIPES” menu then the
“CREPES GRATIN” recipe and confirm.
TIPS AND VARIATIONS
• As an alternative, you can use button mushrooms, sliced and
sautéd.
LASAGNE
SERVES 6/8
PREPARATION: 2 hours
COOKING TIME*: 45-60 min
RECOMMENDED EQUIPMENT:
Rectangular non-stick dish
*Optimal cooking times will automatically be determined by
the selected function (Auto RECIPES)
RECIPE BOOK
INGREDIENTS
500 g of fresh pasta for lasagne
180 g of grated parmesan cheese
200 g of chopped cheese
(either mozzarella, scamorza or provola)
FOR THE MEAT SAUCE
7500 g of minced beef
800 g of tomatoes (canned or chopped)
1 stock cube
1 medium onion
30 g of butter
6-7 tablespoons of olive oil
1 glass of red wine, celery, carrot, salt
FOR 600 g OF BECHAMEL SAUCE
(alternatively, you can use shop-bought ready made bechamel
sauce)
50 g of butter, 60 g of flour
1 l of milk, salt, nutmeg
TO MAKE THE MEAT SAUCE
Chop the celery, carrot and onion and sweat them in the oil and
butter.
Add the meat and brown it. Add the wine and allow it to
evaporate, then add the tomatoes, stock cube and salt. Cover
and cook over a low heat for about an hour.
TO MAKE THE BECHAMEL SAUCE
Melt the butter then add the flour, mixing thoroughly all the time
to prevent any lumps forming.
Add milk a little at a time and continue cooking, stirring until the
sauce reaches the desired consistency.
Once cooked, season with a little salt and grated nutmeg.
Butter the dish. Spread two tablespoons of meat sauce over
the bottom of the dish, then arrange a layer of lasagne sheets,
followed by meat sauce, bechamel sauce, chopped cheese and
a sprinkling of grated parmesan cheese.
Continue adding layers in this way until you have finished
nearly all the ingredients.
Finally, cover generously with bechamel sauce, a good sprinkling
of grated parmesan cheese and a few knobs of butter.
Select “CASSEROLE” from the “RECIPES” menu then the
“LASAGNE” recipe and confirm.
TIPS AND VARIATIONS
• If you are making fish or vegetable lasagne, you can use
vegetable stock instead of milk and olive oil instead of butter for
the bechamel sauce.
5
CANNELLONI
SERVES 4
PREPARATION: 1 hour
COOKING TIME*: 25-40 min
RECOMMENDED EQUIPMENT:
Rectangular glass dish (35x 25 cm approx.)
*Optimal cooking times will automatically be determined by
the selected function (Auto RECIPES)
INGREDIENTS
RECIPE BOOK
250 g of fresh pasta sheets for cannelloni or lasagne
60 g of parmigiano cheese (30 g for the filling)
a few knobs of butter.
FOR THE FILLING
70 g of leeks
30 g of celery
3 tablespoons of olive oil
350 g of minced beef (prime lean beef)
200 ml of stock
80 g of spinach
60 g of fresh tomato
1 egg, 30 g of parmigiano cheese
FOR 300 g OF BECHAMEL SAUCE
(alternatively, you can use shop-bought ready made
bechamel sauce)
30 g of butter, 30 g of flour
0.5 l of milk, salt, nutmeg
PREPARING THE FILLING
Cut the celery and leek into julienne strips and sauté
them in a casserole dish with the olive oil.
Add the cubed meat then season with salt and pepper.
Add the spinach and the chopped tomato. Cook until the
cooking juices have evaporated. Add the stock and finish
cooking the meat. The filling must be soft but not too runny.
Blend the mixture, add the whole egg, the parmigiano cheese
and the nutmeg. Mix well.
TO MAKE THE BECHAMEL SAUCE
Melt the butter then add the flour, mixing thoroughly all the time
to prevent any lumps forming.
Add milk a little at a time and continue cooking, stirring until the
sauce reaches the desired consistency. Once cooked, season
with a little salt and grated nutmeg.
With the aid of a piping bag, fill the pasta sheets and roll them
up. Cut the cannelloni to the desired size.
Butter the glass dish and spread a ladle of sauce over the
bottom.
Arrange the cannelloni in the dish and cover with the remaining
sauce. Sprinkle with parmigiano cheese and dot with a few
knobs of butter.
Select “CASSEROLE” from the “RECIPES” menu then the
“CANNELLONI” recipe and confirm.
TIPS AND VARIATIONS
• You can use the crêpes filling (spinach and ricotta) for the
cannelloni if you like.
6
VEGETARIAN MEALS
Vegetable Strudel
Aubergine Gratin
Tomato Gratin
08
09
10
VEGETABLE STRUDEL
SERVES 8
PREPARATION: 40 min
COOKING TIME*: 30-40 min
RECOMMENDED EQUIPMENT:
drip tray and baking tray supplied
*Optimal cooking times will automatically be determined by
the selected function (Auto RECIPES)
RECIPE BOOK
INGREDIENTS
500 g of pu pastry
1 egg
150 g of cheese (toma or emmenthal)
15 g of basil
1 aubergine
2 courgettes
1 red pepper
1 yellow pepper
1 leek
2 vine tomatoes
Cut the vegetables into julienne strips and cook them
in the pan for a few minutes with a little olive oil, trying
to keep them crunchy.
Let the vegetables cool. Add the cheese chopped into fine
strips, the strips of tomato, the basil and then season with salt
and pepper.
Roll out the pu pastry and spread the vegetable filling out
in the centre.
Brush the edges of the pastry lightly with beaten egg and
fold them over to seal the strudel.
Brush the strudel with beaten egg and bake on the drip tray
lined with greaseproof paper.
NOTE
If you have to combine two sheets of pastry to reach the
suggested weight, overlap them a little to create a single
rectangular sheet of pastry.
Select “VEGETABLES” from the “RECIPES” menu then the
“VEGETABLE STRUDEL” recipe and confirm.
TIPS AND VARIATIONS
• You can use, ready grilled, frozen aubergines. If you are using
fresh aubergines, you can dip them in flour and fry them instead
of grilling them.
8
AUBERGINE GRATIN
RECIPE BOOK
INGREDIENTS
4-5 aubergines (approx. 1.5kg)
1 large onion
5-6 tablespoons of olive oil
800 g of chopped tomatoes
350 g approx. of mozzarella
100 g of grated parmesan cheese fresh basil
Cut the aubergines into approx. 1 cm thick slices, salt them
and let them rest on a tea towel for around an hour. Sear the
aubergines under a hot grill.
Sauté the onion in the oil, add the chopped tomatos, season
with salt and cook over a low heat for around 40 minutes.
Dice the mozzarella.
Spread two tablespoons of tomato sauce over the bottom
of the dish, then arrange a layer of aubergines, followed
by the sauce, some diced mozzarella and a sprinkling of
grated parmesan cheese and a little fresh basil. Continue
adding layers in this way until you have fi nished nearly all
the ingredients.
Finally, cover the last layer with tomato sauce and a good
sprinkling of grated parmesan cheese.
Select “VEGETABLES” from the “RECIPES” menu then the
“AUBERGINE GRATIN” recipe and confirm.
9
SERVES 6/8
PREPARATION: 50 min
COOKING TIME*: 40-50 min
RECOMMENDED EQUIPMENT:
Rectangular non-stick dish (approx. 35 cm x 25 cm)
*Optimal cooking times will automatically be determined by
the selected function (Auto RECIPES)
TIPS AND VARIATIONS
• You can use, ready grilled, frozen aubergines. If you are using
fresh aubergines, you can dip them in flour and fry them instead
of grilling them.
TOMATO GRATIN
SERVES 4/6
PREPARATION: 30 min
COOKING TIME*: 30-40 min
RECOMMENDED EQUIPMENT:
non-stick dish (approx. 26cm long)
*Optimal cooking times will automatically be determined by
the selected function (Auto RECIPES)
RECIPE BOOK
INGREDIENTS
4/8 vine tomatoes
130 g of sliced bread (cut o crusts)
15 g of basil
10 g of parsley
½ clove of garlic
2 tablespoons of olive oil
salt, pepper
Cut the tomatoes in half and scoop out the seeds.
Salt the tomatoes and then turn them upside down on a tea
towel to drain.
Prepare the herby bread mix by blitzing the sliced bread,
basil, parsley, garlic, olive oil, salt and pepper together in a
food processor.
Stu the tomatoes with the bread mixture and arrange them
in the dish.
Drizzle with olive oil and bake in the oven.
Select “VEGETABLES” from the “RECIPES” menu then the
“TOMATO GRATIN” recipe and confirm.
10
TIPS AND VARIATIONS
• If you like, add a few mint leaves to the herby bread for extra
flavour.
Stued tomatoes can be served cold as a summer hors d’oeuvres.
MEAT & POULTRY
Leg of Lamb
Kebabs
Roast Chicken
Chicken Breasts
12
13
14
15
LEG OF LAMB
SERVES 4/6
PREPARATION: 20 min
COOKING TIME*: 60-70 min
RECOMMENDED EQUIPMENT:
drip tray or baking tray supplied
*Optimal cooking times will automatically be determined by
the selected function (Auto RECIPES)
RECIPE BOOK
12
INGREDIENTS
1 leg of lamb, approx. 2 kg
2 cloves of garlic
salt, pepper
Prepare the leg of lamb, trimming o excess fat.
Chop the garlic into pieces, then rub the lamb with the garlic.
Season to taste with salt and pepper.
Place the meat directly on the drip tray lined with a sheet of
greaseproof paper.
Place the drip tray on the third shelf.
Select “MEAT” from the “RECIPES” menu then the “LEG OF
LAMB” recipe and confi rm.
TIPS AND VARIATIONS
• After cooking, leave the meat to rest for at least ten minutes,
covered with a sheet of tin foil, so that the juices inside the meat
settle evenly.
• The leg of lamb can be boned by removing the initial part of
the bone.
• Once cooked, the lamb can be brushed with mustard and left to
rest in the oven, which will still be hot after switch o.
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