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ENGLISH
AUTOMATIC COOKING CHART
RECIPES FOR BALANCED MENUS (St-41 and St-42) OF STEAM MENUS
Salmon  llets with broccoli  orets (St-41)
[Preparation]
1. Sprinkle the deep-frozen fish fillets with lemon juice and pepper and place into the steam tray on the glass
tray. Insert the trays in lower position (position 2).
2. Place the broccoli florets into second steam tray. Insert the steam tray in upper position (position 3) and cook
together on STEAM MENUS
St-41.
[Utensils] 2 Steam trays, glass tray
Ingredients 1 portion 2 portions 3 portions 4 portions
Deep-frozen salmon fillets 125 g (1 piece) 250 g (2 pieces) 375 g (3 pieces) 500 g (4 pieces)
Lemon juice, pepper
Broccoli florets 100 g 200g 300 g 400g
Creamy  sh  llet with a vegetable mix and couscous (St-41 and pressing MORE
key)
Ingredients 1 portion 2 portions 3 portions 4 portions
Fish fillets (rose fish or cod fish), cubed
125 g (1 piece) 250 g (2 pieces) 375 g (3 pieces) 500 g (4 pieces)
Lemon juice, salt, pepper
Leeks, sliced 50 g 100 g 150 g 200 g
Cherry tomatoes 50 g 100 g 150 g 200 g
Créme fraîche 25 g 50 g 75 g 100 g
Couscous 62.5 g 125 g 187.5 g 250 g
Cold vegetable stock 125 ml 250 ml 375 ml 500 ml
[Utensils] 2 Steam trays
Pyrex quiche flan dish (27cm diameter), flat round Pyrex dish (22cm diameter) for 4 portions
(Please adjust the containers for the other portions)
[Preparation]
1. Put the fish into the quiche dish. Sprinkle the fish with lemon juice and season with salt and pepper. Add the
vegetables and mix well.
2. Place the quiche dish into the steam tray on the glass tray and insert in lower position (position 2).
3. Put the couscous into the flat round Pyrex dish. Pour the vegetable stock over the couscous. Place the dish in
the second steam tray in upper position (position 3) and cook together on STEAM MENUS
St-41 by
pressing the MORE
key.
4. Stir the couscous immediately after cooking and add the crème fraîche to the fish with vegetable mix. Season
to taste with salt and fresh ground pepper.
AX-1110(IN)W_eng.indd 37AX-1110(IN)W_eng.indd 37 8/13/2013 3:39:50 PM8/13/2013 3:39:50 PM
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