EN Microwave Oven Recipe Book
1. AUTOMATIC PROGRAMMES the dish according to recipe from this book. WARNING! Refer to Safety chapters. 1.1 Automatic programmes The automatic programmes give optimum settings for each type of meat or other recipes. • Recipe Automatic (menu: Assisted Cooking) — This function uses predefined values for a dish. Prepare 1.2 Categories In the Assisted Cooking menu the dishes are divided into several categories: • • • • • Defrost Cooking/Melting Poultry/Meat/Fish Pie/Casserole/Gratin Desserts 2.
ENGLISH 3 3. COOKING/MELTING 3.1 Fresh vegetables • Put chopped vegetables into a microwave-proof dish and add approximately 50 ml water. Cover the dish (lid or microwave cling film). • Turn the vegetables several times during cooking. • • Time in the appliance: weight dependent Shelf position: 1 Tip: If the vegetables are very crunchy set a lower weight. If the vegetables are too soft set a higher weight. 3.2 Frozen vegetables Time in the appliance: weight dependent Shelf position: 1 3.
4. POULTRY/MEAT/FISH 4.1 Chicken Wings Ingredients: • 1 kg chicken wings Marinade: • • • • • • • • 2 tablespoon oil 2 tablespoon soy sauce 1 tablespoon mustard 1 clove of garlic, crushed rosemary thyme freshly ground black pepper corn starch Method: Mix the oil, soy sauce, mustard, garlic and herbs together. Cover the chicken wings with the marinade and leave to marinate for 2 – 3 hours. Then sprinkle with a little corn starch.
ENGLISH • • • • • 100 g leaf spinach, frozen, thawed 1 clove of garlic 2 tablespoon white wine 50 ml cream 1 egg yolk Method: Drizzle the fish fillets with lemon juice and season with salt and pepper. Squeeze out the spinach and season with garlic. Cover the sole fillets with the 5 spinach and roll into a cylinder. Place in a buttered baking dish ensuring that the thin ends of the fillets are folded under. Drizzle the rolls with white wine. Whisk the cream and egg yolk together and salt lightly.
• • • • white pepper oregano paprika nutmeg • • Time in the appliance: 15 minutes Shelf position: 1 5.5 Stuffed tomatoes Method: Ingredients for 2 people: Sauté the onions in margarine in a pan. Add the frozen spinach and stir occasionally as the spinach melts. Continue cooking for approximately 5 minutes, season with 50 g grated cheese, white pepper, instant stock mix, crushed garlic clove and nutmeg. Bring to the boil and cook for 3 - 4 minutes. Fill the cannelloni with the mixture.
ENGLISH • • • • • salt freshly ground black pepper 1/2 bunch chives 30 g grated cheese, e.g. Sbrinz or Parmesan 100 ml single cream Method: Put the spaetzle into a buttered baking dish. Prepare and dice the celery and carrot. Sauté briefly in butter in the frying pan. Add the bouillon, cover and cook the vegetables for 5 minutes. Remove the pan from the heat. Stir in the cream cheese. Season the vegetables with salt and pepper. Pour the vegetable sauce over the spaetzle.
• • • • 300 g fresh or precooked lasagne sheets 250 ml crème fraîche 50 g grated Parmesan butter for the dish Method: Heat the olive oil in a pan. Sauté the mushrooms and onion. Add the diced tomatoes, season with the herbs and cook for approximately 5 minutes. Season the sauce to taste with salt and pepper. Butter a baking dish. Cover the base with a layer of lasagne sheets. Create alternating layers of tomato sauce, strips of ham, crème fraîche, Parmesan and lasagne sheets. Finish with Parmesan.
ENGLISH • • • • 1 tablespoon Vin Santo (Italian dessert wine) or Grand Marnier flakes of butter 100 ml crème fraîche 1 tablespoon sugar (2) Method: Drain the peaches well and place in a well buttered baking dish. Break up the amaretti biscuits and mix with the sugar (1) and cocoa powder. Add Vin Santo to form a thick paste. Shape into 4 balls and put into the peach halves. Serve the warm peaches with crème fraîche sweetened with sugar (2).
ENGLISH 11
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