Sharp AX-1100 RECIPES FOR BALANCED MENUS St-41 and St-42 OF STEAM MENUS, Automatic Cooking Chart

Models: AX-1100

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RECIPES FOR BALANCED MENUS (St-41 and St-42) OF STEAM MENUS

Salmon fillets with broccoli florets (St-41) 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

Deep-frozen salmon fi llets

125 g (1 piece)

250 g (2 pieces)

375 g (3 pieces)

500 g (4 pieces)

Lemon juice, pepper

 

 

 

 

Broccoli fl orets

100 g

200g

300 g

400g

[Preparation]

1.Sprinkle the deep-frozen fish fi llets with lemon juice and pepper and place into the steam tray on the glass tray. Insert the trays in lower position (position 2).

2.Place the broccoli florets into second steam tray. Insert the steam tray in upper position (position 3) and cook

together on STEAM MENUS Ingredients St-41.

Creamy fish fillet with a vegetable mix and couscous (St-41 and pressing MORE 1 portion key)

[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

 

 

 

 

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 2 portions St-41

by pressing the MORE 3 portions 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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10.11.12 2:07:51 PM

Page 38
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Sharp AX-1100 RECIPES FOR BALANCED MENUS St-41 and St-42 OF STEAM MENUS, Automatic Cooking Chart, Ingredients, portion