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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
STEAMED
FISH &
SEAFOOD
Whole fish 600 g - 1.2 kg Brush with oil. Season with lemon juice, garlic and parsley
Fish filets 300 - 800 g * Distribute evenly in the steamer basket
Fish steak 300 - 800 g *
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
SIDE DISH
Vegetables-frozen 300 - 800 g *
Potatoes 300 g - 1 kg * Cut in pieces. Distribute evenly in the steamer bottom
Carrots 200 - 500 g *
Cut in pieces. Distribute evenly in the steamer basketBroccoli 200 - 500 g *
Cauliflower 200 - 500 g *
DESSERTS Oat porridge 1-2 portions * Add salted water and oat akes into a container with high edges, mix
and insert into the oven
Fruit compote 300 - 800 ml * Peel and core the fruit. Cut in pieces and place in the steamer basket
FRIED
MAIN DISHES Fried eggs 1-6 pieces
Lightly grease the crisp plate before preheatingOmelette 1 batch
MEAT
Hamburgers-frozen 100 - 500 g
Bacon 50 - 150 g Distribute evenly in the crisp plate
Breaded chicken
fillets + 100 - 500 g Brush with oil. Distribute evenly in the crisp plate
FISH &
SEAFOOD
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
Fish Steak 300 - 800 g Lightly grease the crisp plate before preheating. Season sh steaks
with oil and cover with sesame seeds
SIDE DISH
Potatoes fried-
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
SNACKS
Chicken wings-
frozen 300 - 600 g *
Distribute evenly in the crisp plate
Chichen nuggets-
frozen + 200 - 600 g
Fried cheese-frozen 100 - 400 g Brush the cheese with a little oil before cooking. Distribute evenly in
the crisp plate
Onion rings-frozen + 100 - 500g Distribute evenly in the crisp plate
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