TD7010K0_2000942950_mix cuis 23/12/11 11:17 Page30
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| Cooking guide | |
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| Dishes (fresh or | 2 measures | 3 measures |
| 4 measures |
| frozen, approx. 100 |
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| Fruit |
| X |
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| Apples, pears. |
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| Vegetables |
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| Peas, |
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| leeks, potatoes. |
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| French beans, |
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| X |
| carrots, courgettes. |
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| Meat |
| X |
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| Chicken, beef, |
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| rabbit. |
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| X |
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| Fish | X |
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| Trout, cod. |
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| Time | Approx. 7 min. | Approx. 8 min. |
| Approx. 10 min. |
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At the end of the cooking process, there is still liquid remaining in the bowl. Keep it to add to the cooked food if necessary.
Recipes
VEGETABLE SOUP 100 g carrots
80 g potatoes
20 g leeks.
-Wash, peel and cut up the vegetables before placing them in the steaming basket.
-Put the lid on the bowl.
-Pour 6 measures of water in the tank.
Set to the position and leave to cook.
-Pour the contents of the basket in the blender bowl. Blend through successive presses until you obtain the desired consistency.
-Serve.
BEEF WITH CARROTS AND POTATOES 40 g of beef fillet or minced beef 100 g carrots
50 g potatoes
5 g butter
-Cut the meat into pieces. Wash, peel and cut up the vegetables before placing them in the steaming basket.
-Put the lid on the bowl.
-Pour 6 measures of water in the tank.
Set to the position and leave to cook.
-Pour the contents of the basket in the blender bowl. Blend through successive presses until you obtain the desired consistency.
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