E – 37
[ Utensils ]
Pyrex flan dish (approx. 28cm)
2 Baking trays
Rack
[ Ingredients for the Salmon Steak ]
800g Salmon Steaks
(4 pieces, each approx. 200 g)
Juice of 1 Lemon
Black Pepper
[ Ingredients for the Spinach Gratin ]
500g Cooked Potatoes, sliced
400g Defrosted Spinach, well drained
150g Crème Fraîche, low-fat
100ml Milk
Salt and Pepper
Nutmeg
Olive Oil to grease the dish
[ 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 flan dish. Season the spinach leaves with salt,
pepper and nutmeg and mix well.
4. Vertically layer the potatoes and spinach in the flan dish to make
stripes.
5. Mix the Crème fraîche with the milk, season and pour over the
vegetables. Season with nutmeg.
6. Place the flan dish on another baking tray. Place the baking tray
on lower position.
7. Cook using 'SuperSteam Convection, AUTO, BALANCED MEALS,
SALMON STEAKS WITH GRATIN'.
Salmon Steaks with Spinach and Potato Gratin
AUTOMATIC COOKING CHART
[ Utensils ]
2 Baking trays
Rack
[ Ingredients ]
1,2-1,3 kg Whole Chicken
Salt and Pepper
Paprika
400g
Potatoes, peeled,
cut into wedges
200g
Mushrooms, cut into half
200g
Red Pepper, sliced
150g
Broccoli Florets
2 tbsp
Cold Water
Fresh Parsley, chopped
[ Method ]
1. Wash and dry the chicken. Cut the chicken into 5-6 pieces and
season with salt, pepper and paprika.
2. Place the chicken pieces on the rack directly in baking tray. Place
the baking tray on upper position.
3. Mix the vegetables together and place on another baking tray.
Sprinkle with water. Season with salt and pepper.
Place the baking tray on lower position.
4. Cook using 'SuperSteam Convection, AUTO, BALANCED MEALS,
ROAST CHICKEN WITH VEG'.
5. After cooking sprinkle the mixed vegetables with chopped parsley.
Roast Chicken with Potato Wedges and a Vegetable Medley
[ Utensils ]
Round Pyrex dish (approx. 26 x 5cm)
2 Baking trays
Rack
[ Ingredients for the chicken kebabs ]
350g Chicken Breast, diced
100g Onions, 2cm pieces
75g
Green Pepper, quartered
8
Cherry Tomatoes
4
Wooden skewers
1 tbsp Olive Oil
1 tbsp Worcester Sauce
1 tbsp Tabasco
2 tsp Paprika
Pinch of sugar
[ Ingredients for the rice ]
200g 10-minute Brown Rice, parboiled
50g
Onions, diced
50g
Sun-dried Tomatoes, chopped
400ml Hot Water
[ Method ]
1. Thread the chicken and vegetables alternately onto the wooden
skewers.
2. Combine the oil with the spices and brush over the skewers.
Marinade in the refrigerator for 1 hour.
3. Place the chicken kebabs on rack directly in baking tray. Place the
baking tray on upper position.
4. Place the brown rice, onion and sun-dried tomatoes into the gratin
dish.
5. Pour the hot water over the rice and mix well.
6. Place the gratin dish directly on another baking tray. Place the
baking tray on lower position.
7. Cook using 'SuperSteam Convection, AUTO, BALANCED MEALS,
CHICKEN KEBABS WITH TOMATO RICE'.
8. After cooking, stir the rice and stand for 2 minutes.
Spicy Chicken Kebabs with Sun Dried Tomato Rice
SRS AX1500 En,P30-
09.1.30, 1:47 PM
37
