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15GB/IE/NI
Baked garlic butter prawns
30–45 min. x 3
Ingredients
300 g Big prawns (approx. 6–9 pieces,
fresh or unfrozen, whole shell-on raw
prawns)
5 tbsp Butter (melted)
½ bulb Garlic (peeled and finely chopped)
¼ bunch Fresh parsley (finely chopped)
1 dash Black pepper (optional)
1 dash Salt (optional)
½ Lemon (optional)
Preparation
Put the grill rack
13
into the cooking chamber
1 at middle rack level.
Preheat the product to 180 °C for 10 minutes
(upper and lower heat).
Fill the melted butter into a baking dish (adjust
the amount of butter according to the size
of the baking dish and the prawns). Add
prawns, fresh parsley, and garlic.
Transfer the baking dish onto the grill rack
13
in the cooking chamber 1.
Bake for about 20 minutes until well cooked
(depending on the size of the prawns).
Optional: Before serving, season with salt,
black pepper, and lemon juice.
Rosemary potatoes
60–75 min. x 3
Ingredients
450 g Baby potatoes (washed and cut into
halves or quarters)
2–3 tbsp Olive oil
½ bunch Rosemary (finely chopped)
1 tsp Salt
1 tsp Black pepper
Preparation
Preheat the product to 200 °C for 10 minutes
(upper and lower heat).
Put the baby potatoes, olive oil, rosemary,
salt, and black pepper into a medium-sized
bowl. Mix well to coat the potatoes with all
other ingredients.
Cover the baking tray
12
with aluminium foil.
Transfer the potatoes to the baking tray
12
.
Put the baking tray into the cooking chamber
1 at middle rack level.
Roast the potatoes while flipping them
occasionally for 45–60 minutes until crispy
golden brown (depending on the size of the
potatoes).
Roasted lamb chop
60–70 min. x 2
Ingredients
4 Lamb chops
300 g Baby potatoes (cut into quarters)
150 g Cherry tomatoes
3 tbsp Olive oil
1 bunch Rosemary (cut into 4 pieces)
1 dash Pepper
1 dash Salt
Preparation
Preheat the product to 200 °C for 10 minutes
(upper and lower heat).
Cover the baking tray
12
with aluminium foil.
16


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