Publicidad
Idiomas disponibles
Idiomas disponibles
FOOD CATEGORY / RECIPES
Whole fish
Fish fillets
Fish steak
Mussels
Shrimps
Whole Fish
Gratin-frozen
Breaded stick-frozen
Fish steak
Potatoes pieces
Potato wedges
Vegetables-stuffed
Veg burger-frozen
Potatoes
Broccoli
Cauliflowers
Gratin-frozen
Vegetables-frozen
Potatoes
Broccoli
Carrots
Cauliflowers
Potatoes- frozen
Aubergine
Peppers
* Suggested quantity. Do not open door during cooking.
Mw/Oven proof
container
ACCESSORIES
10
ACCESSORIES
QUANTITY
600 g - 1.2 kg
300 - 800 g *
300 - 800 g *
400 g - 1.0 kg
100 - 600 g
600 g - 1.2 kg
600 g - 1.2 kg
200 - 600 g
300 - 800 g
300 g - 1.2 kg
+
300 - 800 g
600 g - 2.2 kg
2-6 pieces
4-10 portions
+
600 g- 1.5kg
600 g - 1.5 kg
+
400 g - 800 g
400 - 800 g *
300 g - 1 kg *
200 - 500 g *
200 - 500 g *
200 - 500 g *
300 - 600 g
300 - 800 g
+
200 - 500 g
+
Steamer
(Complete)
Brush with oil. Season with lemon juice, garlic and parsley
Distribute evenly in the steamer basket
Distribute evenly in the steamer basket
Season with oil, pepper, lemon garlic and parsley before cooking. Mix well
Distribute evenly in the steamer basket
Brush with oil. Season with lemon juice, garlic and parsley
Take out from packaging being careful to remove any aluminium foil
Distribute evenly in the crisp plate
Lightly grease the crisp plate before preheating. Season fish steaks with oil and
cover with sesame seeds
Cut in pieces, season with oil, salt and flavor with herbs before placing into the
oven
Cut in wedges, season with oil, salt and flavor with herbs before placing into the
oven
Scoop out the vegetable and fill with a mixture of the vegetable flesh itself,
minced meat and shredded cheese. Season with garlic, salt and flavor with herbs
as you prefer
Lightly grease the crisp plate
Slice and place into a large container. Season with salt, pepper and pour over
cream. Sprinkle cheese on top
Cut in pieces and place into a large container. Season with salt, pepper and pour
over cream. Sprinkle cheese on top
Cut in pieces and place into a large container. Season with salt, pepper and pour
over cream. Spinkle cheese on top
Take out from packaging being careful to remove any aluminium foil
Distribute evenly in the steamer basket
Cut in pieces. Distribute evenly in the steamer bottom
Cut in pieces. Distribute evenly in the steamer basket
Cut in pieces. Distribute evenly in the steamer basket
Cut in pieces. Distribute evenly in the steamer basket
Distribute evenly in the crisp plate
Chop and soak in cold salted water for 30 minutes. Wash, dry and weigh. Mix
with oil, approximately 10g for each 200g of dry eggplant. Distribute evenly in
the crisp plate
Slice, weight and mix with oil. Season with salt. Distribute evenly in the crisp plate
Steamer
Steamer
(Bottom + Lid)
(bottom)
COOKING INFO
Wire rack
Crisp Plate
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