18
8. Recipes for the automatic programmes
Note:
The values given for the cooking time
and temperature are standard values. These
may vary depending on the type of food to
be cooked. It also depends on whether, for
example, you prefer vegetables with a bit of
a bite or slightly softer.
8.1 STEAMED FISH - Filet of pollock
on a bed of mixed vegetables
with herb rice
Ingredients for 2 people:
• 500 g frozen vegetables, e.g. mixed
vegetables
• 500 g filet of pollock, fresh or defrosted
• 1 carton of herb crème fraîche
• Salt, pepper, lemon
• 150 g Basmati rice with 300 ml water
and salt
• 20 g melted butter
• 1 tablespoon of chopped herbs
Preparation:
1. Evenly distribute vegetables on baking
tray
13
.
2. Place the filet of fish on top of the
vegetables after sprinkling it with lemon
juice and seasoning with salt and
pepper.
3. Place the oven rack
15
on top of the
baking tray
13
and place them both on
the bottom of the steam oven.
4. Add the rice, together with water and
salt, to an oven-proof dish.
5. Place the dish with the rice on the oven
rack
15
.
6. Close the door
2
.
7. Select the STEAMED FISH automatic
programme with 600
g (see
“5.7
Selecting an automatic
programme” on page 12).
8. Place 20 g butter in an oven-proof dish
and put it in the oven for the last 4
minutes of cooking for melting.
9. When the cooking time has expired,
remove the rice and fold in the melted
butter and herbs.
10. Spoon the rice mixture onto the plates
for serving and spread the herb crème
fraîche onto the fish filet.
8.2 GRILLED FISH - Filet of plaice
with spinach
Ingredients for 2 people:
• 4 plaice filets, fresh or defrosted
• 400 g leafy spinach, frozen
• 1 tablespoon of crème fraîche
• 400 g sliced potatoes - pre-cooked for
30 minutes with the Normal Steam
function
• salt, pepper, lemon,
• some oil
• grated Parmesan cheese
Preparation:
1. 4 plaice filets sprinkled with lemon juice,
seasoned with salt and pepper.
2. Place on the baking tray
13
which has
been sprinkled with oil.
3. Place the oven rack
15
on top of the
baking tray
13
and place them both on
the bottom of the steam oven.
4. Season the pre-cooked potatoes with salt
and place in an oven-proof dish,
together with knobs of butter, on the grill
rack
16
.
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