User manual MOULINEX ODACIO 3

[. . . ] WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK? Check: · that it is plugged in and switched on at the mains socket · the connection and fuse. · that the accessories are correctly fitted on to the drive. · that the lids and handles are correctly fitted. · when using the bowl assembly (B), that the Liquidiser drive cover (A1) is locked. [. . . ] Cover with buttered foil and bake in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for about 1 hour. Serve cold in slices, with a green salad accompanied by hot toast. 1 kg (21/4 lb) non-waxy old potatoes, small size · 100 g (4 oz) Gruyère cheese · 3 egg yolks · 284 ml carton single cream · 250 ml (9 fl oz) milk · pinch of ground nutmeg · salt and pepper · 1 clove of garlic, peeled (optional) · butter for greasing Use the fine grating disc (A) and grate the cheese on speed 2. Peel the potatoes and trim to fit the feed feed tube. Use the coarse slicing disc (H) and slice the potatoes on speed 1. Do not leave in water and use straight away. Grease a shallow ovenproof dish with butter and rub with a garlic clove. For a neater finish overlap the top layer of potatoes in rows. Add the egg yolks, cream, milk, nutmeg, salt and pepper. Bake in a preheated oven at 200°C/400°F (Fan oven 190°F), Gas mark 6 for 45 ­ 60 minutes. Cover with foil if the top browns too quickly. After 30 minutes cooking, sprinkle over the grated cheese. The exact cooking time will vary according to the type of potatoes, so test the potatoes by piercing with a knife. Try this: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to 450 g (1 lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac in layers, making sure the potatoes are on the top and bottom. COUNTRY PÂTÉ 1 small garlic clove, peeled (optional) · 1 small onion, peeled and quartered · 25 g (1 oz) butter or margarine · 100 g (4 oz) unsmoked streaky bacon 225 g (8 oz) lambs liver · 225 g (8 oz) lean pork · 1 tbsp finely chopped fresh parsley · 2 tbsp double cream · 3 tbsp brandy or port (or half and half) · 1 /2 tsp dried mixed herbs · a pinch of ground allspice · salt and freshly ground black pepper · 1 beaten egg Use the metal blade. Process the garlic and onion using speed 2 for about 10 seconds until finely chopped. Melt the butter in a saucepan, add the onions and cook, without colouring, until softened. Add the alcohol and increase the heat, allowing the liquor to reduce until almost dry. Cut the bacon and pork into 2. 5 cm (1 in) pieces. Process the bacon, liver and pork for 15 ­ 20 seconds on speed 2 until chopped to your preferred consistency. Add the onions, parsley, cream, mixed herbs, all spice, salt, pepper and, lastly, the beaten egg. Place the mixture in a 900 g (2 lb loaf tin) or terrine mould. Gently press the mixture down and cover with buttered foil. [. . . ] If making rolls, cut the dough into 8 - 10 pieces, knead each piece and shape into balls. Place on the greased baking sheets, leaving space between the rolls for them to expand. Loosely cover the shaped dough with oiled polythene. Leave to rise in a warm place, such as an airing cupboard, for about 1 hour or until doubled in size. [. . . ]