E – 36
RECIPES FOR COMPLETE MEALS
AUTOMATIC COOKING CHART
SuperSteam Menu Guide
[ Utensils ]
Large Shallow Casserole dish
2 Baking trays
Rack
[ Ingredients for the Salmon Steak ]
4
Salmon Steaks
(Approx. 200 g each)
Juice of 1 Lemon
Black Pepper to taste
[ Ingredients for the Spinach Bake ]
Olive Oil to grease the dish
400g Defrosted Spinach, well drained
Salt and Pepper to taste
Nutmeg to season
500g Cooked Potatoes, peeled and
sliced
150g Crème Fraî che
100ml Milk
Serves 4
[ Method ]
1. Wash and dry the salmon steaks. Sprinkle with lemon juice and
salt, if desired. Season with black pepper.
2. Place the salmon steaks on rack in baking tray. Place the
baking tray on upper position.
3. Lightly grease the large shallow casserole dish. Season the
spinach leaves with salt and pepper and mix well.
4. Spread ½ of the spinach covering the base of the large shallow
casserole dish, followed by layering1/2 of the potato slices.
Continue the next layer by spreading the remaining spinach,
followed by layering the remaining potato slices.
5. Mix the Crème fraî che with the milk, season with salt and
pepper and pour over the vegetables. Season with nutmeg.
6. Place the large shallow casserole dish on another baking tray.
Place the baking tray on lower position.
7. Cook using 'SuperSteam, AUTO, COMPLETE MEALS,
SALMON STEAKS WITH POTATO BAKE' .
8. After cooking, stand covered with aluminium foil for 5 minutes.
Roasted Salmon Steaks with Spinach and Potatoes
[ Utensils ]
1 Baking tray
Rack
[ Ingredients for Chicken ]
3 tbsp Soy Sauce
3 tbsp White Wine
2 cloves Garlic, crushed
Black Pepper to taste
4
Chicken Breasts
(Approx. 200g each)
4 tbsp Corn
fl
our
[ Ingredients for the Mediterranean
roasted vegetables ]
75g Asparagus
1 tbsp Olive Oil
Salt and Pepper to taste
1 tsp Fresh Rosemary
200g Potatoes, cubed 2cm
1 Onion,
sliced
100g Tomatoes,
quartered
100g Eggplant,
sliced
1
Yellow Capsicum, sliced
Serves 4
[ Method ]
1. In a large bowl, mix together the soy sauce, wine, garlic and
black pepper.
2. Add the chicken and marinate for 1hour.
3. Add the corn
fl
our and mix together until the chicken pieces are
completely coated.
4. Trim the hard bottom of the asparagus and cut into 3 equal
amounts of approx. 4 cm length.
5. In a large bowl, combine the olive oil, salt, pepper and
rosemary.
Add all vegetables and mix well
6. Place the vegetables directly into a baking tray, towards the
right.
7. Place the chicken on the rack, towards the left, place rack into
the baking tray. Place the baking tray on upper position.
8. C o o k u s i n g ' S u p e r S t e a m , A U T O , C O M P L E T E
MEALS,CHICKEN BREAST WITH ROASTED VEG' .
9. After cooking, stand covered with aluminium foil for 5 minutes.
Roasted Chicken Breasts with Vegetable
AX1600 En,P30- 36
AX1600 En,P30- 36
15/08/06 16:53
15/08/06 16:53
