23
time (minutes)
temperature (°C)
metal grate
Salty yeast bread
loaf
15-20
175
low
crescent rolls
15-20
175
low
Stale bread
10-20
200
high
Muffins
15-18
175
low
Frozen pizza
9
200
high
Seafood
fish
7-10
200
high
shrimps
8-10
200
high
mussels
3-5
160
low
lobster
12-15
175
low
Vegetables
baked potatoes
20-35
250
low
French fries
12-15
200
high
BREAKFAST
Croissants (French crescent rolls)
3-4 croissants: heat up to 105°C. Warm up for 3-6 minutes.
Baking of frozen croissants takes 6-10 minutes.
Crescent rolls
Refreshing yesterday’s crescent rolls: soak gently with wet
hands. Place crescent rolls on the metal grate and bake for
5-10 minutes at 105°C.
They will be just as freshly baked.
Fried bacon
Choose a nice cut of lean bacon or slice off excess fat from
the rashers. Place rashers on the metal grate. Set the ther-
mostat to 200°C; frying time is ca. 10-12 minutes.
Sausages
Place sausages on the metal grate. Set the thermostat to
200°C, and the timer to 10-12 minutes.
MEAT
Royal roast lamb
Lamb neck with 6-7 cutlets: 1/2 glass of chopped spring
onion; 1/2 glass of sliced celery; 1 peeled apple; 2 table-
spoons of butter; 3 tablespoons of sliced dried apricots
(soaked in water overnight); 2 tablespoons of chopped
parsley; 1/2 lemon; 1 tablespoon of orange juice; garlic;
salt; peppercorns; frying oil or butter.
Cut the meat off the bones, leaving them slightly attached
to the meat. Lift the bones and arrange them to support the
“crown” (tie with thread, if necessary). Wrap these protrud-
ing bones in aluminum foil and form the crown. Fry onion,
celery and apples until golden brown. Add apricots and
parsley, and then sprinkle with lemon and orange juice. Add
salt, garlic and pepper. Leave to cool down. Fill the crown
with stuffing and rub the meat.
When ready, place meat on the lower grate. Roast for 25
minutes at 175°C. Baste with gravy. Roast for another 25
minutes at 200°C. To prevent meat from burning, cover it
with aluminum foil. Baste meat with gravy from time to time.
Stuffed veal
1.5 kg of boneless veal with cut pocket; 2 spoons of butter;
garlic, salt and pepper. Stuffing: 1 spoon of butter;
1/2
glass of chopped onion; 1 spoon of lemon or orange juice;
1 spoon of lemon zest; 1 glass of chopped mushrooms;
2 glasses of breadcrumbs; 1 gently whipped egg.
Heat up the frying pan. Melt 1 spoon of butter and fry onion
until soft. Add lemon zest, lemon juice, garlic and mush-
rooms. Fry for ca. 3-4 minutes. Place everything in another
