Blaupunkt 5B49M1 Series, Инструкция по эксплуатации

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Programmes
en
29
Programme 4: Gilthead bream in salt
All you need in order to configure the oven for this
recipe is the weight of the sea bream.
Ingredients for 2 portions
■
Sea bream, 600 g
■
1.5 - 2 kg coarse salt
Preparation
1.
Weigh the washed sea bream so that you can set
the weight on the oven.
2.
Sprinkle coarse salt over the baking tray – use more
salt for a bigger fish.
3.
Place the washed sea bream onto the salt and
sprinkle the rest of the coarse salt over the entire
fish. For a firmer salt crust, sprinkle water over the
salt.
4.
Place in the oven and set the programme.
Accessories and requirements
Tips
■
Tell the fishmonger that you are going to cook the
fish with a salt crust.
■
Serve with a sauce or side dish.
Programme 5: Hake in breadcrumbs
All you need in order to configure the oven for this
recipe is the weight of the washed hake.
Ingredients for 2 portions
■
700 g from the rear section of the hake
■
4 tbsp breadcrumbs
■
2 cloves of garlic
■
80 ml olive oil
■
Parsley
■
White pepper, ground
■
Salt
Preparation
1.
Weigh the washed hake so that you can set the
weight on the oven.
2.
Place the clean hake on the tray and season the fish.
3.
Mix the breadcrumbs, chopped garlic, chopped
parsley and 80 ml olive oil in a mixing bowl. Spread
the mixture over both sides of the hake.
4.
Place in the oven and set the programme.
Accessories and requirements
Tip:
Ask the fishmonger to prepare the hake such that
the bone is only in one half of the fish.
Programme 6: Chicken and vegetables
All you need in order to configure the oven for this
recipe is the weight of the washed chicken.
Ingredients for 4-6 portions
■
Chicken, 1700 g
■
400 g potatoes
■
400 g onion
■
250 g carrots
■
1 sprig of parsley
■
50 g butter or margarine
■
White pepper, ground
■
400 ml stock/water.
■
Olive oil
Preparation
1.
Clean the chicken and gut it. Season with salt and
pepper.
2.
Weigh the chicken so that you can set the weight on
the oven.
3.
Place half the butter or margarine and the spring of
parsley inside the chicken. Rub the remaining butter
or margarine over the skin of the chicken.
4.
Cut the peeled potatoes into very fine strips,
approximately 5 mm thick.
5.
Peel and slice the carrots.
6.
Peel the onion and cut it into very thin rings.
7.
Finally, spice the vegetables with salt, distribute them
around the chicken, add water ground covering and
sprinkle the vegetables with a little olive oil.
8.
Place in the oven and set the programme.
Accessories and requirements
Tip:
It is important to make sure that the potatoes are
the correct thickness.
Universal pan: Shelf position 3.
Universal pan: Shelf position 3.
Universal pan: Shelf position 2.