23
Set the thermostat to 230°C, cook for ap-
proximately 6-8 minutes or as you like
them.
Roast chicken with stuffing
1 chicken
1 small onion
1 tablespoon of butter
1/2 cup of mushrooms
1 1/2 cups of soft breadcrumbs, garlic,
salt and pepper
1 tablespoon of chopped parsley
1 teaspoon of marjoram, a pinch of nutmeg
1 egg
Carefully clean inside the chicken and re-
move any excess fat.
Peel and chop the onion, add to the pan
cook lightly in the butter until it softens.
Add the mushrooms and brown for ano-
ther minute.
Mix in the breadcrumbs, salt, pepper, par-
sley, lemon peel, marjoram, nutmeg and
the beaten egg.
Stuff the chicken and close the opening.
Spread and rub the chicken skin with salt
and pepper.
Place the chicken on the low grate M. Cook
in the oven at 163C for 20 minutes. Turn
and cook for another 20 minutes until the
chicken is tender and golden all over.
Roast vegetables
Peel and clean the vegetables, cut in simi-
lar sized pieces.
Dry and place in a saucepan with 2 or 3
spoons of vegetable oil and add the garlic,
salt and pepper. Place the lid on the sau-
cepan and stir vigorously. Place the vege-
tables on the high grate.
Set the thermostat and cook for approxi-
mately 30-45 minutes at 182C. The coo-
king time varies according to the
dimensions of the individual pieces and
the total weight of the vegetables.
Potatoes in tinfoil
Medium sized washed potatoes (1 person)
Soft butter
Garlic, salt
Ground black pepper
Ensure the potatoes are clean. Remove any
bad parts etc. dry with kitchen paper.
Spread some softened butter on the pota-
toes.
Spread a little garlic, salt and freshly
ground black pepper on them.
Wrap in tinfoil. Place the tinfoil wraps on
the high grate N and cook for 45 minutes
at 190 °C. Use a fork to check how coo-
king is progressing.
Cakes
(cook faster than in a conventional
oven)
Place the cake tin on the grate in the bowl.
If you want a very moist cake without crust
place aluminium foil over the cake tin to
protect it. You can remove the film as soon
as the cake is ready to slightly dry the
upper part. Cakes cook faster than in a
conventional oven.
Pastries, biscuits, etc..
(they cook faster
than in a conventional oven).
Place in a perforated tin or on another
plate on the grate. If you don't want the fi-
nish to be too crunchy, cover with alumi-
nium foil during the first part of cooking.
