English
En-63
Ingredients
2 parsnips (peeled and
cut into chunky pie-
ces)
2 peppers (de-seeded
and cut into bite-size
chunks)
100g mushrooms
(washed and chopped
in half)
1 leek (cut into
chunks)
1 -2 tbsp olive oil
2 garlic cloves (crus-
hed)
Preparation
Place parsnips and leeks into a bowl, add 6 tbsp
water and cover. Cook on microwave 1000 watts
for 5 mins. Drain.
Drizzle olive oil onto enamel shelf. Preheat on
convection 220°C.
When the oven is preheated, lay the vegetables
on the enamel shelf, season and cook on convec-
tion 220°C for 30-35 mins. turning as required.
Roasted Vegetables
Cooking Time: 35-40 minutes
Ingredients
450g potatoes
2 tbsp oil
Preparation
Peel and cut potatoes into quarters. Place the
potatoes into a bowl, add 6 tbsp water and cover.
Cook on microwave 1000 watts for 5 mins.
Drain.
Put oil on enamel shelf and place in the oven.
Preheat on convection 220°C.
Place potatoes on enamel shelf and cook on con-
vection 220°C for 25-30 mins. turning and bas-
ting potatoes during cooking, or until crisp and
brown.
Roast Potatoes
Cooking Time: 25-30 minutes
Vegetables
Ingredients
Follow the ingredients
for the above two reci-
pes.
Preparation
Par-boil the parsnips, leeks and potatoes for 5
mins. (see roasted vegetables above).
Pre-heat the oven on convection 220°C and cook
for 30-35 mins. Roast the potatoes on the enamel
shelf and the vegetables on the metal tray on the
glass tray. Turn and baste during cooking.
2 level Roasted vegetables and
potatoes
Cooking Time: 30-35 minutes
