Viconte VC-704, Instruction Manual

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• Prepare marinade by combining onion, sesame oil, white wine, lemon juice, garlic and hoisin sauce in a mixing bowl. Add
shrimp, toss and refrigerate for an hour.
STEP TWO
• Place elevated wire rack into glass bowl of oven. Reduce heat to 220°C. Drain marinade from shrimp. Arrange shrimp directly
on wire rack, leaving some space between shrimp. Grill for 8 minutes. Repeat with remaining shrimp. In meantime: bring
reserved marinade to a boil, simmer 5 minutes. Drizzle shrimp with marinade before serving.
FISh IN A SACK
! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature.
Makes 4 to 6 servings
Cooking time: 15 minutes
1 pound fish fillets: flounder tilapia, cat fish or red snapper
1 small onion, thinly sliced
1 teaspoon freshly grated ginger or ½ teaspoon of ground ginger
1 medium red pepper thinly sliced
6 mushrooms, thinly sliced
Juice of ½ lemon
2 tablespoons Teriyaki sauce
1 tablespoon peanut oil
STEP ONE
• Lay two 14x20 inch sheets of heavy duty foil on a flat work surface. Arrange ½ of the onion, ginger, red pepper and
mushrooms in the center of each foil. Top each vegetable group with ½ of the fish fillets. Sprinkle each fish and vegetable
combination with lemon juice, Teriyaki sauce and oil.
STEP TWO
• Bring long sides of foil together, fold edges together to seal. Fold over short ends several times to seal.
STEP THREE
• Place wire rack into glass bowl of oven. Reduce heat to 180°C. Place both foil packages side by side directly on wire rack and
cook for 15 minutes. Carefully open packages. Serve fish with vegetables and broth.
GRILLED TUNA STEAKS (SWORDFISh AND SALMON)
! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature.
Makes 4 servings
Cooking time: 8 minutes
Marinate: 30 minutes
4 ¾ inch tuna steaks, 6 ounces each
Viconte instruction adition VC 704 (14-3532).indd 21 19.07.2010 11:24:05