101° Micr
oGourmet
6
0
1
2
3
4
5
EN
Zucchini
Wash, drain and
slice with the
BTB Slicer
600g
400ml
15 min
Steam with
300g fish
or meat in
Colander Tray
2-3
Fru
ITS
Apples
Remove core
with apple corer
4 pieces / 600g
400ml
11 min
Do not peel and
serve with
cream, liquid
caramel or
jellies
4
Pears
Remove core
with
apple corer, then
peel
5 pieces / 1.2kg
400ml
16 min /
21 min if
unripe
Serve with
melted
chocolate
and vanilla ice
cream
4-5
Rhubarb
Remove leaves,
wash and trim
stems, cut sticks
around 1.5cm
length
400g
400ml
25 min
Steam to
prepare pies,
toppings
FIS
h, S
EA
Foo
D
&
M
EA
T
Chicken
filet
Cut in small
parts and place
in colander. Add
mixture of 1 onion,
parsley and
tarragon mixed in
the Twister
300-400g
400ml
16 min
Cooking time
remains the
same for stack
cooking
2-3
Fish Filet
Try to have
similar size fillets
500g fresh
500g frozen
400ml
10 min
14 min
Add toppings,
place low fat
stock in the
water
2
Lamb Fillet
Season or
marinate
400g
400ml
20 min
2
Mussels
Clean and rinse
thoroughly
1kg
! 350ml
15 min
Fill reservoir
with 100ml
white wine and
250ml water.
Use tongs to
serve shells.
2
Salmon
Dice in large
cubes and leave
space between
each
400g
400ml
11 min
Increase
cooking time
by up to 5
min for stack
cooking
2-3
Shrimps
Season
500g
400ml
15 min
Add onion and
celery sticks
2-3
n.b. Peeling of fruits or vegetables such as peaches or tomatoes will be easier after steaming for about
6 min (no standing time) and plunging briefly in cold water.
Micro Gourmet.indd 6
11/5/09 12:36:24 PM