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EN
* 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 fillets
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 *
Cauliflowers
200 - 500 g *
DESSERTS
Oat porridge
1-2 portions *
Add salted water and oat flakes 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 fish fillets and the
potatoes
Mixed fried
fish-frozen
100- 500 g
Distribute evenly in the crisp plate
Fish stick-frozen
100 - 500 g
Fish Steak
300 - 800 g
Lightly grease the crisp plate before preheating. Season fish 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
11


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