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Food categories Accessories Quantity Cooking Info
VEGETABLES
ROASTED
VEGETABLES
Potatoes pieces
+
300 - 1200 g
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
Stuffed Vegetables 600 - 2200 g
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.
Vegetarian Burger
2 - 6 pieces Lyghtly grease the crisp plate
Jacket Potatoes 200 - 1000 g
Brush with oil or melted butter. Cut a cross on top of the potato and
pour with source cream and your favorite topping.
GRATIN
VEGETABLES
Potatoes
+
4 - 10 portions
Slice and place into a large container. Season with salt, pepper and
pour over cream. Spinkle cheese on top
Broccoli 600 -1500 g
Cut in pieces and place into a large container. Season with salt,
pepper and pour over cream. Spinkle cheese on top
Couliflowers
+
600 -1500 g
Vegetable
400 - 800 g
Take out from packaging being careful to remove any aluminium
foil
STEAMED
VEGETABLES
Potatoes Pieces
300 - 1000 g
Cut in pieces. Distribute evenly in the steamer bottom
Peas
200 - 500 g
Distribute evenly in the steam grid
Carrots
200 - 500 g
Cut in pieces. Distribute evenly in the steam grid
Broccoli
Cauliflowers
Squash
200 - 500 g
Distribute evenly in the steam grid
Corn on Cob
300 - 1000 g
Peppers
200 - 500 g
Cut in pieces. Distribute evenly in the steam grid
Other Vegetables Distribute evenly in the steam grid
STEAMED
FROZEN
VEGETABLES
Steamed Vegetables
300
Distribute evenly in the steam grid
FRIED
VEGETABLES
Potatoes Fried
200 - 500 g Distribute evenly in the crisp plate
Potatoes Fried 200 - 500 g
Peel and cut in stick. Soak in cold salted water for 30 minutes. Wash,
dry and weight. Mix with oil, approximately 10g each 200g of dry
potatoes. Distribute evenly in the crisp plate
Potatoes Croquettes 100 - 600 g Distribute evenly in the crisp plate
Egg Plant
+
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
Pepper 200 - 500 g
Slice, weigh and mix with oil, approximately 10g each 200g of dry
pepper. Season with salt. Distribute evenly in the crisp plate
Zucchini 200 - 500 g
Slice, weight and mix with oil, approximately 10g each 200g of dry
zucchini. Season with salt and black pepper. Distribute evenly on
crisp plate
ACCESSORIES
Mw/Oven proof
container
Steamer
(Complete)
Steamer
(Bottom + Lid)
Steamer
(bottom)
Wire rack
Rectangular
baking plate
Crisp Plate
13


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