15
GB/IE/NI/CY
Baked garlic butter prawns
30–45 min .
x 3
Ingredients
300 g
Big prawns (approx . 6–9 pieces,
fresh or unfrozen, whole shell-on raw
prawns)
5 tbsp
Butter (melted)
½ bulb
Garlic (peeled and finely chopped)
¼ bunch
Fresh parsley (finely chopped)
1 dash
Black pepper (optional)
1 dash
Salt (optional)
½
Lemon (optional)
Preparation
Put the grill rack 13 into the cooking chamber
1 at middle rack level .
Preheat the product to 180 °C for 10 minutes
(upper and lower heat) .
Fill the melted butter into a baking dish (adjust
the amount of butter according to the size
of the baking dish and the prawns) . Add
prawns, fresh parsley, and garlic .
Transfer the baking dish onto the grill rack 13
in the cooking chamber 1 .
Bake for about 20 minutes until well cooked
(depending on the size of the prawns) .
Optional:
Before serving, season with salt,
black pepper, and lemon juice .
Rosemary potatoes
60–75 min .
x 3
Ingredients
450 g
Baby potatoes (washed and cut into
halves or quarters)
2–3 tbsp Olive oil
½ bunch
Rosemary (finely chopped)
1 tsp
Salt
1 tsp
Black pepper
Preparation
Preheat the product to 200 °C for 10 minutes
(upper and lower heat) .
Put the baby potatoes, olive oil, rosemary,
salt, and black pepper into a medium-sized
bowl . Mix well to coat the potatoes with all
other ingredients .
Cover the baking tray 12 with aluminium foil .
Transfer the potatoes to the baking tray 12 .
Put the baking tray into the cooking chamber
1 at middle rack level .
Roast the potatoes while flipping them
occasionally for 45–60 minutes until crispy
golden brown (depending on the size of the
potatoes) .
Roasted lamb chop
60–70 min .
x 2
Ingredients
4
Lamb chops
300 g
Baby potatoes (cut into quarters)
150 g
Cherry tomatoes
3 tbsp
Olive oil
1 bunch
Rosemary (cut into 4 pieces)
1 dash
Pepper
1 dash
Salt
Preparation
Preheat the product to 200 °C for 10 minutes
(upper and lower heat) .
Cover the baking tray 12 with aluminium foil .
