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22
RECIPE
DURA-
TION
LEVEL
AND ACCESSORIES
Notes
VEGETARIAN MEALS
Stued egg plant 35 - 40
2
Cut the aubergines in half lengthways and scoop
out most of the esh. Dice some of the esh and fry
together with onion and mushrooms. Add minced
meat, chopped tomatoes, spices and herbs and
simmer.
Place the aubergines in an ovenproof dish and stu
with the mixture. Sprinkle cheese on top.
MEAT
Hot dog, boiled 10 -15
3 1
Spread out in a single layer
Meat loaf 35-45
2
Mix the ingredients together and shape the mixture
before placing it in an ovenproof dish
Roast lamb 60 - 90
2
1
Season rst
Roast beef 40-60
2
1
Season rst
Roast veal 50 - 70
2
1
Season rst
POULTRY
Steamed llets 25 - 30
3 1
Season rst
Roast chicken 50-60
2
1
Season and cook breast-side up
Chicken pieces 25 - 30
2
1
Season and cook skin-side up
Roast duck 60 - 90
2
1
Season and cook breast-side up
FISH
Steamed cutlets
12 - 18
3
Fish llets
15-20
3 1
Season rst
Steamed whole sh
35 - 55
3
1
Season rst and sprinkle aromatic herbs inside
Baked Whole Fish
25 - 40
2
1
Make a few small incisions in the skin and place the
sh in an ovenproof dish. Season and brush with
butter or egg. Sprinkle with breadcrumbs
Frozen gratin 35 - 45
2
Mussels 8 - 12
3 1
Spread out in an even layer
Shrimps 8 - 12
3
1
Spread out in an even layer
SIDE DISHES
Frozen vegetables 12 - 20
3 1
Spread out in an even layer
Whole potato 30-40
3
1
Use potatoes of a similar size
Potato pieces 20-30
3
1
Cut into pieces of a similar size
Broccoli 15 - 25
3
1
Cut into pieces
Wire shelf Ovenware on the wire shelf Dripping pan Steamer tray Food probe (optional)
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