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* Suggested quantity. Do not open door during cooking.
ACCESSORIES
Mw/Oven proof
container
Steamer
(Complete)
Steamer
(Bottom + Lid)
Steamer
(bottom)
Wire rack
Rectangular
baking tray
Crisp Plate
FOOD CATEGORY / RECIPES ACCESSORIES QUANTITY COOKING INFO
FISH
Steamed
Whole fish 600 g - 1.2 kg Brush with oil. Season with lemon juice, garlic and parsley
Fish fillets
300 - 800 g * Distribute evenly in the steamer basket
Fish steak
300 - 800 g * Distribute evenly in the steamer basket
Mussels
400 g - 1.0 kg Season with oil, pepper, lemon garlic and parsley before cooking. Mix well
Shrimps
100 - 600 g Distribute evenly in the steamer basket
Roasted
Whole fish
+
600 g - 1.2 kg Brush with oil. Season with lemon juice, garlic and parsley
Gratin-frozen
600 g - 1.2 kg Take out from packaging being careful to remove any aluminium foil
Fried
Fish & chips-frozen 1-3 portions Distribute evenly in the crisp plate alterning the sh llets and the potatoes
Mixed fish-frozen
100- 500 g Distribute evenly in the crisp plate
Breaded stick-frozen
100 - 500 g Distribute evenly in the crisp plate
Fish steak
300 - 800 g
Lightly grease the crisp plate before preheating. Season sh steaks with oil and
cover with sesame seeds
VEGETABLES
Roasted
Potatoes pieces
+
300 g - 1.2 kg
Cut in pieces, season with oil, salt and avor with herbs before placing into the
oven
Potato wedges
300 - 800 g
Cut in wedges, season with oil, salt and avor with herbs before placing into the
oven
Vegetables-stuffed
600 g - 2.2 kg
Scoop out the vegetable and ll with a mixture of the vegetable esh itself,
minced meat and shredded cheese. Season with garlic, salt and avor with herbs
as you prefer
Veg burger-frozen
2-6 pieces Lightly grease the crisp plate
Gratin
Potatoes
+
4-10 portions
Slice and place into a large container. Season with salt, pepper and pour over
cream. Sprinkle cheese on top
Broccoli
600 g- 1.5kg
Cut in pieces and place into a large container. Season with salt, pepper and pour
over cream. Sprinkle cheese on top
Cauliflowers
+
600 g - 1.5 kg
Cut in pieces and place into a large container. Season with salt, pepper and pour
over cream. Sprinkle cheese on top
Gratin-frozen
400 g - 800 g Take out from packaging being careful to remove any aluminium foil
Steamed
Vegetables-frozen 300 - 800 g * Distribute evenly in the steamer basket
Potatoes
300 g - 1 kg * Cut in pieces. Distribute evenly in the steamer bottom
Broccoli
200 - 500 g * Cut in pieces. Distribute evenly in the steamer basket
Carrots
200 - 500 g * Cut in pieces. Distribute evenly in the steamer basket
Cauliflowers
200 - 500 g * Cut in pieces. Distribute evenly in the steamer basket
Fried
Potatoes- frozen 200 - 500 g Distribute evenly in the crisp plate
Aubergine
+
200 - 600 g
Chop and soak in cold salted water for 30 minutes. Wash, dry and weigh. Mix
with oil, approximately 10g for each 200g of dry eggplant. Distribute evenly in
the crisp plate
Courgette
+
200 - 500 g
Slice, weigh and mix with oil, approximately 10g for each 200g of dry zucchini.
Season with salt and black pepper. Distribute evenly on crisp plate
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