AUTOMATIC COOKING CHART
RECIPES FOR BALANCED MENUS (St-41 and St-42) OF STEAM MENUS
Salmon fillets with broccoli florets (St-41)
[Utensils] 2 Steam trays, glass tray
Ingredients | 1 portion | 2 portions | 3 portions | 4 portions |
125 g (1 piece) | 250 g (2 pieces) | 375 g (3 pieces) | 500 g (4 pieces) | |
Lemon juice, pepper |
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Broccoli fl orets | 100 g | 200g | 300 g | 400g |
[Preparation]
1.Sprinkle the
2.Place the broccoli florets into second steam tray. Insert the steam tray in upper position (position 3) and cook
together on STEAM MENUS
Creamy fish fillet with a vegetable mix and couscous
[Utensils] 2 Steam trays
Pyrex quiche fl an dish (27cm diameter), fl at round Pyrex dish (22cm diameter) for 4 portions (Please adjust the containers for the other portions)
Ingredients | 1 portion | 2 portions | 3 portions | 4 portions |
Fish fi llets (rose fi sh or cod fi sh), cubed | 125 g (1 piece) | 250 g (2 pieces) | 375 g (3 pieces) | 500 g (4 pieces) |
Lemon juice, salt, pepper |
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Leeks, sliced | 50 g | 100 g | 150 g | 200 g |
Cherry tomatoes | 50 g | 100 g | 150 g | 200 g |
Créme fraîche | 25 g | 50 g | 75 g | 100 g |
Couscous | 62.5 g | 125 g | 187.5 g | 250 g |
Cold vegetable stock | 125 ml | 250 ml | 375 ml | 500 ml |
[Preparation]
1.Put the fi sh into the quiche dish. Sprinkle the fish with lemon juice and season with salt and pepper. Add the vegetables and mix well.
2.Place the quiche dish into the steam tray on the glass tray and insert in lower position (position 2).
3.Put the couscous into the flat round Pyrex dish. Pour the vegetable stock over the couscous. Place the dish
in the second steam tray in upper position (position 3) and cook together on STEAM MENUS
by pressing the MORE key.
4.Stir the couscous immediately after cooking and add the crème fraîche to the fi sh with vegetable mix. Season to taste with salt and fresh ground pepper.
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