Unold 68855 Instrucciones De Uso página 29

Mozzarella toast
Ingredients:
4 slices bread for toasting, 1 tomato, several ba-
sil leaves, 2 balls of mozzarella, freshly ground
black pepper
Preparation:
Place the bread slices on the grate, insert the
grate at the third level from the bottom and toast
the bread briefly at 250 °C top and bottom heat
until the top side is slightly brown; then turn
and toast the other side.
Slice the tomatoes and place on the bread sli-
ces. Sprinkle several basil leaves on top.
Slice the mozzarella and place on the bread sli-
ces; season with pepper.
Place the bread slices on the greased baking
sheet, insert in the oven at the third level from
the bottom and brown at 250 °C with top and
bottom heat for about 5 minutes.
Pizza toast
Ingredients:
4 slices bread for toasting, 2 slices cervelat
salami, 1 slice cooked ham, 1 small toma-
to, 1 TBSP sliced mushrooms, 2 slices Edam
cheese, 2 TBSP sour cream, ½ tsp oregano, salt
and pepper
Preparation:
Place the bread slices on the grate, insert the
grate at the third level from the bottom and toast
the bread briefly at 250 °C top and bottom heat
until the top side is slightly brown; then turn
and toast the other side.
Dice all ingredients except the sour cream and
spices, mix with the sour cream and spices and
spread mixture on the toasted bread slices.
Place the bread slices on the greased baking
sheet, insert in the oven at the third level from
the bottom and brown at 250 °C with top and
bottom heat for about 5 minutes.
curry toast
Ingredients:
4 slices bread for toasting, 100 g cooked chi-
cken (e.g. breast or grilled leftover chicken) or
pork roast, 2 TBSP barbecue sauce (curry fla-
vor), 2 slices pineapple, 1 tsp coconut flakes,
4 slices Edam cheese, curry powder
Preparation:
Place the bread slices on the grate, insert the
grate at the third level from the bottom and toast
the bread briefly at 250 °C top and bottom heat
until the top side is slightly brown; then turn
and toast the other side.
Dice meat and pineapple, mix with curry sauce
and coconut flakes and spread on toasted bread
slices. Top each with a slice of cheese.
Place the bread slices on the greased baking
sheet, insert in the oven at the third level from
the bottom and brown at 250 °C with top and
bottom heat for about 5 minutes.
Sprinkle with curry powder before serving.
Franconian bratwurst toast
Ingredients:
4 slices brown bread, 16 Nuremberg bratwurst
sausages (fry in pan first), 100 g cooked sauer-
kraut, 1 tsp caraway seed, 30 g grated Gouda
cheese, 3 TBSP sour cream, 1 TBSP fried oni-
ons
Preparation:
Place the brown bread on the grate, insert the
grate at the third level from the bottom and toast
the bread briefly at 250 °C top and bottom heat
until the top side is slightly brown; then turn
and toast the other side.
Place 4 bratwurst sausages on each slice of
bread and top with sauerkraut.
Mix the Gouda with the caraway seed and sour
cream and spread on the bread slices.
Place the bread slices on the greased baking
sheet, insert in the oven at the third level from
the bottom and brown at 250 °C with top and
bottom heat for about 5 minutes.
Noodle casserole
Preparation time: 60 minutes
Ingredients:
250 g macaroni noodles, 400 g pork cutlet,
1 onion, 1 clove garlic, 3 TBSP oil, 1/4 l hot
meat broth, 1 TBSP chopped parsley, 4 toma-
toes, 1 tsp salt, 250 g zucchini, 1 pinch dried
thyme, 100 g grated Swiss cheese
Preparation:
Cook noodles following instructions on package
until al dente. Heat 2 TBSP oil in a pan on the
stove and sauté the diced onions and chopped
garlic until clear.
Add the thinly sliced meat and brown. Pour in
the meat broth and braise for 8 minutes.
Slice the zucchini, brown on both sides in the
remaining oil, season with salt and thyme. Peel
and dice the tomatoes.
Use the oil from the pan with the zucchini to
grease the casserole form. Put half the noodles
in the form and layer the diced tomatoes, zuc-
chini slices and top with the remaining noodles.
Sprinkle the cheese over the casserole and place
in the oven on the grate at the second level from
the bottom; bake at 230 °C with top and bottom
heat for about 20 minutes.
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