RECIPES
STUFFED ROAST CHICKEN
Austria : Gefülltes Brathähnchen Stuffed roast chicken for two servings Total cooking time: approx. 34 - 42 minutes Utensils: Small bowl with lid
Thread
Ingredients
1Chicken (1000 g)
Salt, bruised (fresh) rosemary, bruised Marjoram
1 Stale bread roll (40 g)
| Salt |
1 bunch Parsley, finely chopped (10 g) | |
1 pinch | Nutmeg |
2 tbsp | Butter or margarine (20 g) |
1 | Egg yolk |
3 tbsp | Butter or margarine (30 g) |
1 tsp | Paprika, mild |
| Salt |
1 tsp | Butter or margarine to grease the dish |
FISH FILLET WITH CHEESE SAUCE
Switzerland : Fischfilet mit Käsesauce
Total cooking time: approx. 20 - 25 minutes
Utensils: Bowl with lid (1 Iitre capacity) Shallow round gratin dish (approx. 25 cm diameter)
Ingredients
3 | Fish fillets (approx. 600 g) |
2 tbsp | Lemon juice |
| Salt |
1 tbsp | Butter or margarine |
1 | Onion (50 g), finely chopped |
2 tbsp | Flour (20 g) |
100 ml | White wine |
1 tsp | Vegetable oil to grease the dish |
100 g | Grated Emmental cheese |
2 tsp | Chopped parsley |
POT ROAST WITH GREEN BEANS
Greece : Kréas mé fasólia
Total cooking time: approx. 14 - 18 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
400 g Lamb without bones
1 tsp Butter or margarine to grease the dish
1 Onion (50 g), finely chopped
1Clove of garlic, crushed Salt and pepper Sugar
250 g Tinned green beans
Procedure
1.Wash the chicken, pat it dry and season the cavity with salt, rosemary and marjoram.
2.To make the filling, soak the bread roll for approximately
10minutes in cold water, and then squeeze out excess water. Mix butter and egg yolk with salt, parsley, nutmeg, and stuff the chicken with the mixture. Sew the opening with cotton or butcher’s thread.
3.Heat the butter in the small bowl on the centre of the oven floor (position 1) with the lid on.
approx. 1 min. 
MICRO 100P
Mix the paprika and salt with the butter and smear it on the chicken.
4.Place the chicken breast side down on the rack into the glass tray and cook.
1.10 - 12 min. 
MICRO 100P
2.6 - 8 min. 
COMBI HIGH 30P
Turn the chicken over
3.12 - 14 min. 
MICRO 100P
4.5 - 7 min. 
COMBI HIGH 30P
Allow the stuffed chicken to stand for approximately 3 minutes after cooking.
Procedure
1.Wash the fish, pat dry and sprinkle with lemon juice. Leave to stand for 15 minutes, pat dry again and rub with salt.
2.Smear the butter on the bottom of the dish. Add the diced onion, cover with the lid and cook on the centre of the oven floor (position 1).
1- 2 min. 
MICRO 100P
3.Sprinkle the flour over the onions and stir. Add the white wine and mix.
4.Grease the gratin dish and place the fish in it. Pour the sauce over the fish and sprinkle with cheese. Place the gratin dish into the glasstray in lower position (position 2) and cook.
7- 8 min. 
MICRO 70P
12 - 15 min. 
COMBI HIGH 30P
Allow fish to stand for approximately 2 minutes after cooking. Serve with a garnish of chopped parsley
Procedure
1.Peel the tomatoes, cut out the stalks and purée in a food processor.
2.Cut the lamb into large cubes. Grease the dish with butter. Add the meat, the diced onion and crushed garlic clove, season, cover dish and cook on the centre of the oven floor (position 1).
6 - 8 min. 
MICRO 100P
3.Add the beans and the puréed tomatoes to the meat and continue to cook with the lid on.
8 - 10 min. 
MICRO 70P
Allow the meat to stand for approximately 5 minutes after cooking.
Tip: If you use fresh beans, these must be cooked in advance.
EN – 49
ENGLISH
AX1100_eng.indd 49
10.11.12 2:07:58 PM
