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Recipes - Automatic programmes
64
Chicken thighs
Preparation
Brush the chicken thighs with butter or
oil and season. Place on the grill rack in
the oven together with a heat-resistant,
microwave-safe dish. Halfway through
cooking when a signal tone sounds,
turn the chicken thighs over and
continue to cook.
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Setting: Chicken pieces
Whole chicken
Preparation
Cut the chicken in half. Brush with
melted butter or oil, and season. Then
place the chicken halves on the grill
rack in the oven with the cut side facing
upwards together with a heat-resistant,
microwave-safe dish. Halfway through
cooking when the signal tone sounds,
turn the chicken halves over and
continue to cook.
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Setting: Grilled chicken
For grilling poultry
Preparation
For a good colour and flavour when
grilling chicken, sprinkle with a mixture
of paprika and curry powder. The
spices will give the skin an appetising
golden colour as well as enhance the
flavour.
Fish curry
(serves 4)
Preparation time: 35–45minutes
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Ingredients
300g pineapple chunks
1 red capsicum
1 small banana
500g firm white fish
1 ½tbsp. lemon juice
30 g butter
100ml white wine
100ml pineapple juice
Salt, sugar and chilli powder
2 tbsp. cornflour
Preparation
Dice the fish and place in a suitable
container. Drizzle with lemon juice.
Quarter the capsicum, remove the
seeds and pith, and cut into narrow
strips. Peel and slice the banana. Add
to the fish along with the capsicum and
pineapple pieces, and mix well. Add the
butter. Mix together the wine, juice,
seasoning and cornflour to make a
smooth sauce and pour over the fish.
Mix everything thoroughly, then cover
and cook.
-
Setting: Fish fillet in sauce
Weight: approx. 1200g
Shelf level: Turntable
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