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13
EN
Food categories Accessories Quantity Cooking Info
MEAT
BEEF
Roast Beef
+
800 - 1500 g
Brush with oil and rub with salt and pepper. Season with garlic and
herbs as you prefer. At the end of cooking let rest for at least 15
minutes before carving
Roast Veal
Brush with oil or melted butter. Rub with salt and pepper. At the
end of cooking let rest for at least 15 minutes before carving
Steak
2 - 6 pieces
Brush with oil and rosemary. Rub with salt and black pepper.
Distribute evenly on the grill rack
Hamburger
2 - 6 pieces Brush with oil and sprinkle with salt before cooking
Hamburger
100 - 500 g Lyghtly grease the crisp plate before preheating
PORK
Roast Pork
+
800 - 1500 g
Brush with oil or melted butter. Rub with salt and pepper. At the
end of cooking let rest for at least 15 minutes before carving
Chops
2 - 6 pieces
Brush with oil and rosemary. Rub with salt and black pepper.
Distribute evenly on the grill rack
Ribs
700 - 1200 g
Brush with oil and season as you prefer. Rub with salt and pepper.
Evenly distribuite in the crisp plate with the bone side downwards
Bacon 50 - 150 g Evenly distribute in the crisp plate
LAMB
Roast Lamb
+
1000 - 1500 g
Brush with oil or melted butter. Rub with salt, pepper and chopped
garlic. At the end of cooking let rest for at least 15 minutes before
carving
Cutlet 2 - 8 pieces
Brush with oil and rub with salt and pepper. Evenly distribuite on
rack
CHICKEN
Roast Chicken
800 - 2500 g
Brush with oil and season as you prefer. Rub with salt and pepper.
Placing into the oven with the breast side up
Chicken Pieces
400 - 1200 g
Brush with oil and season as you prefer. Evenly distribute in the crisp
plate with the skin side down
Chicken Fillets /
Breast
300 - 1000g Lyghtly grease the crisp plate before preheating
DUCK
Roast Duck
+
800 - 2000 g
Brush with oil or melted butter. Rub with salt, pepper, and paprika.
Placing into the oven with the breast side down
Duck Pieces
400 - 1400 g
Brush with oil and season as you prefer. Evenly distribute in the crisp
plate with the skin side down
STEAMED
MEAT
Chicken Fillets
300 - 800 g Distribute evenly in the steam grid
Turkey Fillets
Hot Dog
4 - 8 pieces
Add hot dog in the steamer bottom and cover with water. Cook
uncovered
MEAT DISHES
Meat Loaf
4-8 portions
Prepare according to your favorite recipe and shape into a loaf
container pushing to avoid the formation of air pockets
Meat Pie
+
1 batch
Prepare a meat gravy mixture for 6-9 individual serve pie tins. Line
the greased cake tin with shortcrust pastry, ll with the meat gravy
and close with a pouf pastry lid
Kebab
400 - 1200 g
Brush with oil and avor with herbs. Distribute evenly on the grill
rack
Breaded Fillet Fry
+
100 - 500 g Brush with oil. Distribute evenly in the crisp plate
Sausages & Wurstel
200 - 800 g
Lyghtly grease the crisp plate before preheating. Pierce the
sausages with a fork to prevent bursting
Meatballs
+
200 -800 g
Prepare according to your favorite recipe and shape it into balls
with approximate weight of 30-40g each. Brush with oil. Distribute
evenly in the crisp plate
ACCESSORIES
Mw/Oven proof
container
Steamer
(Complete)
Steamer
(Bottom + Lid)
Steamer
(bottom)
Wire rack
Rectangular
baking plate
Crisp Plate
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