English - 21
03
O
VEN USE
Code/Food
Serving Size
Ingredients
1-17
Bell pepper
stufed with
Meat
480-500 g
2 pc
(1) Bell pepper – 2 pc. per 80 g, Minced meat
(beef & pork) – 150-190 g (divide to two part),
Cooked regular rice – 10-20 g, Salt – 5 g,
Black pepper powder – ½ g, Beef stock or
water with dry concentrate – 200 ml
(2) Mix for sauce : Wheat – 5 g, Tomato paste –
10 g, Water – 50 ml
Instructions
Add rice inside minced meat. Season it and mix hard by hand.
Remove the center and seeds from the pepper. Stuf pepper by
meat. Put it into a bowl shaped plate add stock (1). Start cooking.
Prepare all ingredients for the Mix for sauce (2). As soon as oven
beeps, pour the mix into stock with stufed pepper. Upside down it
and continue cooking process.
1-18
Salmon steak
steamed
150-170 g
Salmon steak with bone and skin – 200-250 g,
Salt – 1 g, Lemon – 15 g (squeeze juice),
Water – 20 g
Instructions
Salmon steak season. Put it on a plate and add water. Put it into
microwave and start cooking.
2. Soup Menus
Code/Food
Serving Size
Ingredients
2-1
Porridge
260 g
Dry Russian porridge «Hercules» – 50 g,
Sugar – 5 g, Salt – 0,5 g, Boiling water – 200 ml,
Cold Milk – 100 ml
Instructions
Put into a bowl shaped plate dry porridge, sugar, salt. Add boiling
water, milk and mix well. Start cooking.
2-2
Meat solyanka
340 g
(1) Onion julienned – 45 g, Beef stock or water
with dry concentrate – 350 ml
(2) Capers – 7 g, Salted cucumber graded
– 50 g, Tomato paste – 10 g, Black Olives –
16 g, Liquid of Black Olives – 20 ml, Bay leaf
– 1 pc, Meat assorted – 30 g, Beef stock or
water with dry concentrate – 300 ml
Instructions
Put onion into a big bowl, add boiling stock (1). Start cooking.As
soon as oven beeps, add all next ingredients (2). Mix well, add
stock, bay leaf and continue cooking process.
2-3
Borch
340 g
(1) Beetroot graded – 50 g, Cabbage julienned –
20 g, Carrot graded – 15 g, Onion с julienned
– 10 г, Tomato paste – 15 g, Sugar – 5 g
(2) Beef stock or water with dry concentrate –
650 ml, Bay leaf – 1 pc, Russian vinegar 9 %
– 5 ml if you like
Instructions
Put all ingredients into a big bowl (1), add hot stock (Beef stock or
water with dry concentrate – 650 ml) and bay leaf. Start cooking.
2-4
Chicken
noodle soup
350 g
Vermicelli – 10 g, Chicken ilet – 50 g, Carrot
graded – 15 g, Onion julienned – 10 g, Chicken
stock or water with dry concentrate – 440 ml
Instructions
Put vermicelli into a big bowl, add boiling stock Add all next
ingredients. Mix well and start cooking.
(continued)
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