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35

[Preparation]
1. Sprinkle the deep-frozen fi sh 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 fl orets into second steam tray. Insert the steam tray in upper position (position 3) and cook 

together on STEAM MENUS, BALANCED MENUS, St-41.

[Utensils]   2 Steam trays, glass tray

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

 

 

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

[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)

[Preparation]
1. Put the fi sh into the quiche dish. Sprinkle the fi sh 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 fl at 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, BALANCED MENUS, 
St-41 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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36

Chicken breast fi llets

150 g

300 g

450 g

600 g

Salt, pepper, paprika

Potatoes, peeled cut into wedges

75 g

150 g

225 g

300 g

Mushrooms, cut into half

50 g

100 g

150 g

200 g

Red pepper, sliced

50 g

100 g

150 g

200 g

Broccoli fl orets

40 g

80 g

120 g

160 g

Fresh parsley, chopped

Chicken breast, cut into cubes

100 g (4 cubes)

200 g (8 cubes) 300 g (12 cubes) 400 g (16 cubes)

Large fresh basil leaves

4

8

12

16

Olive oil, soy sauce, Tabasco, 

pepper, paprika

Yellow pepper, cut into segments

40 g

(4 segments)

80 g

(8 segments)

120 g

(12 segments)

160 g

(16 segments)

Button mushrooms

3

6

9

12

10-minute wholegrain rice

50 g

100 g

150 g

200 g

Sun-dried tomatoes, chopped

15 g

30 g

45 g

60 g

Hot water

75 ml

150 ml

225 ml

300 ml

[Utensils]   2 Steam trays, glass tray

[Preparation]
1. Coat the chicken fi llets with the seasoning and place the chicken fi llets into the steam tray. Place the steam tray 

on the glass tray in lower position (position 2).

2. Place the potato wedges in single layer on the second steam tray. Mix the other vegetables together and place 

in the remaining area of the steam tray. Place the steam tray in upper position (position 3) and cook together 
on STEAM MENUS, BALANCED MENUS, St-42.

3. After cooking sprinkle the mixed vegetables with chopped parsley.

 

[Utensils]   Wooden skewers
 

    

Flat round Pyrex dish (22cm diameter) for 4 portions (Please adjust the container for the other portions) 

                 

2 Steam trays, glass tray

[Preparation]
1. Wrap each chicken cube with a basil leaf and thread the chicken and vegetables alternately onto the wooden 

skewers. 

2. Combine the oil with the spices and brush over the skewers. Marinade in the refrigerator for 1 hour. Place the 

kebabs into a steam tray on the glass tray in lower position (position 2).

3. Place the wholegrain rice and sun-dried tomatoes into the fl at round Pyrex dish. 
4. Pour the hot water over the rice and mix well.
5. Place the dish directly into the steam tray and place it in upper position (position 3).
6. Cook together on STEAM MENUS, BALANCED MENUS, St-42 by pressing the LESS 

 key.

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37

• Mix the ingredients and spread on chicken 

legs. 

• Pierce the skin of the chicken legs. 

• Put the chicken legs on the rack in the glass tray 

with the thin ends towards the centre. 

• When the oven stops and the audible signals 

sound, turn the food over. 

• After cooking, let stand for approx. 3 minutes.

 

• M i x  t h e  i n g r e d i e n t s  a n d  s p r e a d  o n  t h e 

chicken. 

• Pierce the skin of the chicken with a fork. 

• Put chicken breast side down on the rack in the 

glass tray. 

• When the oven stops and the audible signals 

sound, turn the chicken over. 

• After cooking, leave for approx. 3 minutes in 

the oven, remove and put on a plate for serving. 

• See recipes for Fish Gratin on page 37-38.

• See recipes for Grilled Skewer on page 38.

2

1

2

2

(initial temp 5°C)

(initial temp 5°C)

 

(initial temp 5°C)

(initial temp 5°C)

X 1

X 2

0.2 - 1.0 kg (100g)

0.9 - 2.0 kg (100g)

0.6 - 1.2* kg (100g)

0.2 - 0.8* kg (100g)

Ingredients for 1 kg (5 pieces) chicken 
legs: 2 tbsp oil, 1/2 tsp salt, 1 tsp sweet 
paprika, pepper

* Indications are the total weight of all 

ingredients.

X 3

X 4

Ingredients for 1,2 kg grilled chicken:
Salt and Pepper, 1 tsp sweet paprika,
2 tbsp oil 

* Indications are the total weight of all 

ingredients.

[ Ingredients ]
600 g  Rose Fish Fillet
250 g  Mozarella. approx
250 g  Tomatoes
2 tbsp.  Anchovy butter
Salt and pepper
1 tbsp  Chopped basil
Lemon juice of 

1

/

2

 lemon

2 tbsp  Chopped mixed herbs
75 g  Grated Gouda (45% fat) 
Sauce thickening powder

[Procedure]
1. Wash the Fish and dry. Sprinkle with lemon juice and salt and grease 

with the anchovy butter.

2. Place in a round gratin dish (25 cm).
3. Sprinkle the gouda over the fi sh. 
4. Wash the tomatoes and remove the stalks. Cut into slices and place on 

top of the cheese. 

5. Season with salt, pepper and the mixed herbs.
6. Drain the mozarella, cut into slices and place on the tomatoes. Spread 

over the basil. 

7. Place the gratin dish into the glass tray in lower position (position 2). 

Press the AUTO GRILL MENUS key 3 times until AG3 appears in 
the display and then enter the weight (1,2 kg). Press START/ AUTO 
MINUTE key.  

Hint: After cooking remove the fi sh from the gratin dish and stir in some 

sauce thickening powder. Cook again on the oven fl oor (position 1) for 
1-2 minutes on 100P microwave power.

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38

[ Ingredients ]
600 g  Rose Fish Fillet
250 g  Leeks
50 g  Onion
100 g  Carrot
1 tbsp.  Butter
Salt, pepper and nutmeg
2 tbsp.  Lemon juice
125 g  Crème fraîche
100 g  Grated Gouda (45% fat)

[Procedure]
1. Wash the leeks and divide in 2 parts from top to bottom. Cut into thin 

strips.

2. Peel the onions and carrots and cut into thin strips.
3. Put the vegetables, butter and spices into a casserole dish and mix well. 

Cook on the oven fl oor (position 1) for 5-6 minutes on 100P microwave 
power. Stir once in-between cooking. 

4. In the meantime wash the fi sh  fi llet, dry and sprinkle with lemon juice 

and salt. 

5. Mix the Crème fraîche under the vegetables and season again.
6. Put half of the vegetables in a round gratin dish (25 cm). Place the fi sh on 

top and cover with the remaining vegetables. Spread over the Gouda. 

7. Place the gratin dish into the glass tray in lower position (position 2). 

Press the AUTO GRILL MENUS key 3 times until AG3 appears in 
the display and then enter the weight (1,2 kg). Press START/ AUTO 
MINUTE key.

[ Ingredients ]
500 g   Rose Fish Fillet
2 tbsp.  Lemon juice
1 tbsp.  Butter
2 tbsp   Flour
300 ml Milk
Chopped dill, pepper and salt
250 g   Frozen broccoli
100 g   Grated Gouda (45% fat)

[Procedure]
1. Wash the fi sh fi llet and dry. Sprinkle with lemon juice and salt.
2. Heat together butter and fl our in a casserole dish without cover on the 

oven fl oor (position 1) for 1-1

1

/

2

 mins on 100P microwave power.

3. Add the milk and stir well. Cook again without cover on the oven fl oor 

(position 1) for 3-4 minutes on 100P microwave power. After cooking stir 
and season with dill, salt and pepper. 

4. Defrost the broccoli in a casserole dish on the oven fl oor (position 1) for 

4-6 mins on 100P microwave power. Once defrosted, place the broccoli 
into a round gratin dish (25 cm) and put the fi sh on top and season. 

5. Pour the sauce over and sprinkle over the cheese.
6. Place the gratin dish into the glass tray in lower position (position 2). 

Press the AUTO GRILL MENUS key 3 times until AG3 appears in 
the display and then enter the weight (1,1 kg). Press START/ AUTO 
MINUTE key. 

[ Utensils ]
Wooden skewers (about 25cm long)
[ Ingredients ]
400 g  Pork cutlets
100 g  Bacon
2 

Onions (100 g), quartered

4 

Tomatoes (250 g), quartered

1

/

2

 

Green peppers (100 g),   

       

cut into eight segments

3 tbsps Oil
4 tsps  Paprika
Salt
1 tsp  Cayenne pepper
1 tsp  Worcester sauce

[Method]
1. Cut the pork cutlets and bacon into 2-3 cm large dices.
2. Alternate meat and vegetables and place onto the four wooden sticks.
3. Mix the oil with the seasonings, and brush skewers. Place the skewers on 

the rack in the glass tray in lower position (position 2). Press the AUTO 
GRILL MENUS key 4 times until AG4 appears in the display and then 
enter the weight (0,8kg) Press START/AUTO MINUTE. When the oven 
stops and the audible signals sound, turn the skewers over. 

4. After cooking, stand for about 2 minutes.

NOTE:
These indications are for 1,2 kg (1,1 kg). If you want to cook other weight, you have to adjust the ingredients.

NOTE:
These indications are for 0.8 kg. If you want to cook other weight, you have to adjust the ingredients.

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