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23
EN
RECIPE
DURA-
TION
LEVEL
AND ACCESSORIES
Notes
SIDE DISHES
Carrots 20-30
3 1
Cauliower 20-30
3 1
Cut into pieces
Corn on cob 20 - 30
3
1
Green beans 20 - 30
3 1
Steamed peppers 8 - 12
3 1
Cut into pieces
Steamed squash 5 - 10
2
Asparagus 20 - 30
3 1
Artichokes 40 - 55
3 1
Brussels sprouts 20 - 35
3 1
Potato wedges 30 - 40
2
Frozen French fries 15 - 25
2
Move around when prompted. Season with salt
before serving
PIZZA & SALTY CAKES
Frozen pan pizza 12 - 20
2
Place in the oven when prompted
Frozen thin pizza
8 - 12
2
Place in the oven when prompted
Chilled pizza
7 - 12
2
Place in the oven when prompted
Home Made Pizza
12 - 18
2
Make a dough using 150 ml water, 15 g fresh yeast,
200 - 225 g our, salt and oil. Leave the dough to rise.
Roll it out onto a greased baking tray. Add topping
like tomatoes, mozzarella cheese and ham. Place in
the oven when prompted.
Quiche Lorraine
30 - 45
2
Make the pastry base (250 g our, 150 g butter + 2
and 1/2 teaspoons of water) or use a ready-made
pastry base (400 - 450 g). Line a an dish with the
pastry base. Add a lling of 200 g ham and 175 g
cheese and then pour over a mixture of 3 eggs
whisked together with 300 ml cream. Place in the
oven when prompted.
Frozen Quiche 20-30
2
Place in the oven when prompted
Wire shelf Ovenware on the wire shelf Dripping pan Steamer tray Food probe (optional)
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