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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
FISH
Steamed
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 * Distribute evenly in the steamer basket
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
Roasted
Whole fish + 600 g - 1.2 kg Brush with oil. Season with lemon juice, garlic and parsley
Gratin-frozen 600 g - 1.2 kg Take out from packaging being careful to remove any aluminium foil
Fried
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 Distribute evenly in the crisp plate
Fish steak 300 - 800 g Lightly grease the crisp plate before preheating. Season sh steaks with oil and
cover with sesame seeds
VEGETABLES
Roasted
Potatoes pieces + 300 g - 1.2 kg 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
Vegetables-stuffed 600 g - 2.2 kg
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
Veg burger-frozen 2-6 pieces Lightly grease the crisp plate
Gratin
Potatoes + 4-10 portions Slice and place into a large container. Season with salt, pepper and pour over
cream. Sprinkle cheese on top
Broccoli 600 g- 1.5kg Cut in pieces and place into a large container. Season with salt, pepper and pour
over cream. Sprinkle cheese on top
Cauliflowers + 600 g - 1.5 kg Cut in pieces and place into a large container. Season with salt, pepper and pour
over cream. Sprinkle cheese on top
Gratin-frozen 400 g - 800 g Take out from packaging being careful to remove any aluminium foil
Steamed
Vegetables-frozen 300 - 800 g * Distribute evenly in the steamer basket
Potatoes 300 g - 1 kg * Cut in pieces. Distribute evenly in the steamer bottom
Broccoli 200 - 500 g * Cut in pieces. Distribute evenly in the steamer basket
Carrots 200 - 500 g * Cut in pieces. Distribute evenly in the steamer basket
Cauliflowers 200 - 500 g * Cut in pieces. Distribute evenly in the steamer basket
Fried
Potatoes- 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
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