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23

ENGLISH

AC-1 Cook
Grill Skewers
See recipes on
page XX.

AC-2 Cook
Roast Chicken

AC-3 Cook
Gratinated Fish
Fillet

AC-4 Cook
Gratin
See recipes on
page XX. 

AC-5 Cook
Cake
See recipes on
page XX.

0,2 - 0,8 kg (100 g)
(initial temp 5° C)
High rack

0,9 - 1,8 kg (100 g)
(initial temp 5° C)
Low rack

0,6 - 1,2 kg* (100 g)
(initial temp 5° C)
Gratin dish
Low rack

0,5 - 1,5 kg* (100 g)
(initial temp 5° C)
Gratin dish
Low rack

0,5 - 1,5 kg* (100 g)
initial temp 20° C)
Cake dish
Low rack
(See hint below)

• Prepare the grill skewers.
• Place on the high rack and cook.
• When the audible signal sounds turn

over.

• After cooking, place on a plate for

serving.

• Mix the ingredients and spread on the

chicken.

• Pierce the skin of the chicken with a fork.
• Put chicken, breast side down, on the

low rack.

• When 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 Gratinated Fish Fillet on

page 26.

* Indicates the total weight of all

ingredients.

• Prepare the gratin.
• Place the gratin on the turntable.
• After cooking, let the food stand,

wrapped in aluminium foil, for approx.
5 minutes.

* Indicates the total weight of all

ingredients.

• Prepare the cake.
• Place the cake dish on the low rack.
• After cooking, remove and stand for

approx. 10 minutes.

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

HINT: Cake
You can use ordinary black metal cake tins.
If arcing occurs, put a saucer between the turntable and the tins.

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24

AD-1 Defrost
Steak and Chops

AD-2 Defrost
Minced Meat

AD-3 Defrost
Poultry

AD-4 Defrost
Cake

AD-5 Defrost
Bread

0,2 - 1,0 kg (100 g)
(initial temp -18° C)
(See note below)

0,2 - 1,0 kg (100 g)
(initial temp -18° C)
(See note below)

0,9 - 2,0 kg (100 g)
(initial temp -18° C)
(See note below)

0,1 - 1,4 kg (100 g)
(initial temp -18° C)
Flat dish

0,1 - 1,0 kg (100 g)
(initial temp -18° C)
Flat dish

(Only sliced bread is
recommended for this
programme.)

• Place the food on a plate in the centre of the

turntable.

• When the oven stops and the audible signals

sound, turn the food over, rearrange and
separate. Shield thin parts and warm spots
with aluminium foil.

• After defrosting, wrap in aluminium foil for

10 - 20 minutes, until thoroughly defrosted.

• Place the block of minced meat on a plate in

the centre of the turntable.

• When the oven stops and the audible signals

sound, turn the food over. Remove the
defrosted parts if possible.

• After defrosting, stand for 5 - 10 minutes,

until thoroughly defrosted.

• Place a plate upside down on the turntable and

put the poultry, breast side down, on the plate.

• When the oven stops and the audible signals

sound, turn the food over. Shield thin parts
and warm spots with aluminium foil.

• After defrosting, cover with aluminium foil

and stand for 30 - 90 minutes, until
thoroughly defrosted.

• Remove all packaging from the cake.
• Place on a flat dish in the middle of the

turntable.

• After defrosting, cut the cake into similar

sized pieces keeping space between each
piece and let stand for 15 - 70 minutes until
evenly defrosted.

• Distribute on a flat dish in the centre of the

turntable.

• When the audible signal sounds rearrange,

and remove defrosted slices.

•   After defrosting separate all slices and

distribute on a large plate. Cover the bread
with aluminium foil and let stand for 5 - 10
minutes until thoroughly defrosted.

NOTE: Auto Defrost
1. Steaks and Chops should be frozen in one layer.
2. Minced meat should be frozen in the thin shape.
3. After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.
4. The poultry should be processed immediately after defrosting.
5. For Steaks, Chops, Minced Meat and Poultry arrange the food in the oven as shown below:

Food

Dish

Turntable

Steaks, Chops and Minced Meat

Poultry 

R-875+885 English  3/18/02  8:59 AM  Page 24

25

ENGLISH

VEGETARIAN FOOD (C-4)
Stuffed Courgettes
Ingredients:
4

courgettes of same size
(total weight: 700-900 g)

2

bunches spring onions

4

tomatoes (400 g)

200 g feta cheese, diced
40 g

rusk

1

egg
salt and pepper

10 g

butter or margarine for greasing the pan

For the sauce:
150 ml vegetable stock
100 ml cream
62,5 g soft cheese
25 g

sunflower kernel

Procedure:
• Wash the courgettes, cut lengthwise into half,

remove the pins, take off the inside and dice it.
Wash the spring onions and cut them into small
slices. Boil over the tomatoes, peel and dice.

• Beat the egg, season with salt and pepper,

crumble the rusk in it and mix all together with
diced tomatoes, feta cheese, the diced courgettes
and half of the spring onions.

• Grease the gratin dish, put the half courgettes in it

and fill them with the mixture.

• Place the gratin dish on the low rack and cook on

FUN MENUS C-4 “Vegetarian food“.

• Meanwhile beat together vegetable stock, cream

and soft cheese and add the remaining spring
onions. When the audible signals sound and the
oven stops, add the sauce, and sprinkle over the
sunflowerkernel and press the START key.

• After cooking, let stand for 5 minutes.

VEGETARIAN FOOD (C-4)
Stuffed Pepper
Ingredients:
4

red peppers

2

onions

200 g fresh mixed mushrooms
2

eggs

100 g emmenthal cheese, grated
25 g

bread crumbs
bunch citril finch (leaves of citron)
bunch parsley
salt, pepper and nutmeg

10 g

butter or margarine for greasing the pan

For the sauce:
240 g small can peeled tomatoes, drain well
100 g Crème fraîche
150 ml white wine

herbs of the provence

Procedure:
• Cut the red peppers lengthwise into half, remove

the stalks and pins, wash and dry. Cut the onions
into small cubes and mix together with the sliced
mushrooms.

• Beat eggs and mix with emmenthal cheese, bread

crumbs and finely chopped herbs. Season the
mixture and fill it in the red peppers.

• Put the stuffed peppers in a greased gratin dish,

place the gratin dish on the low rack and cook on
FUN MENUS C-4 “Vegetarian food“.

• Meanwhile mix together tomatoes with Crème

fraîche, white wine and herbs. When the audible
signals sound and the oven stops, add the sauce
and press the START key.

• After cooking, let stand for 5 minutes.

DESSERTS (C-5)
Raspberry, Apple and Almond Crumble
Ingredients:
For the filling:
250 g frozen raspberries
2

eating apples, peeled and thinly sliced

50 g

brown sugar

15 ml Crème de cassis

For the crumble:
75 g

butter

125 g plain flour
100 g chopped almonds
75 g

caster sugar

Procedure:
• Place raspberries, apples sugar and crème de

cassis in a gratin dish and mix well. Heat for 5
minutes on 900 W, stir after half of cooking time.

• Meanwhile prepare the crumble. Rub the butter

into the flour until mixture resembles fine
breadcrumbs, stir in the chopped almonds and
caster sugar.

• Spoon the crumble evenly on top of the fruit. Place

on the low rack and cook on FUN MENUS C-5
“Dessert‘.

HINT: You can use tinned cherries (200 g) or tinned

peaches (200 g) instead of frozen raspberries,
apples and brown sugar. In this case it is not
necessary to precook the fruits.

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26

GRATINATED FISH FILLET (AC-3)
Gratinated Rose Fish Fillets ‘Esterhazy’
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:
• Wash the leeks and divide in 2 parts from top to

bottom. Cut into thin strips.

• Peel the onions and carrots and cut into thin strips.
• Put the vegetables, butter and spices into a

casserole dish and mix well.  Cook for 5-6 minutes
on 900 W power.  Stir once in-between cooking.

• In the meantime wash the fish fillet, dry and

sprinkle with lemon juice and salt.

• Mix the Crème fraîche under the vegetables and

season again.

• Put half of the vegetables in an oval gratin dish 

(32 cm).  Place the fish on top and cover with the
remaining vegetables.

• Spread over the Gouda and place on the low

rack. Cook on AUTO COOK AC-3 “Gratinated
Fish Fillet” (1,2 kg).

GRATINATED FISH FILLET (AC-3)
Fish Gratin Italian Style
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:
• Wash the Fish and dry. Sprinkle with lemon juice

and salt and grease with the anchovy butter.

• Place in an oval gratin dish (32 cm).
• Sprinkle the gouda over the fish.
• Wash the tomatoes and remove the stalks.

Cut into slices and place on top of the cheese.

• Season with salt, pepper and the mixed herbs.
• Drain the mozarella, cut into slices and place on

the tomatoes.  Spread over the basil.

• Place the gratin dish on the low rack and cook

on AUTO COOK AC-3 “Gratinated Fish
Fillet” (1,2 kg).

Hint:  After cooking remove the fish from the gratin 

dish and stir in some sauce thickening powder.
Cook again for 1-2 minutes on 900 W power.

GRATINATED FISH FILLET (AC-3)
Gratinated Rose Fish - Broccoli.
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:
• Wash the fish fillet and dry.  Sprinkle with lemon

juice and salt.

• Heat together butter and flour in a casserole dish

without cover for 1-1

1

/

2

mins on 900 W power.  

• Add the milk and stir well.  Cook again without

cover for 3-4 minutes on 900 W power.  After
cooking stir and season with dill, salt and pepper.

• Defrost the broccoli in a casserole dish for 4-6 mins

on 900 W power.  Once defrosted, place the
broccoli into a gratin dish (32 cm) and put the fish
on top and season.

• Pour the sauce over and sprinkle over the cheese
• Place on low rack and cook on AUTO COOK

AC-3 “Gratinated Fish Fillet” (1,1 kg).

R-875+885 English  3/18/02  8:59 AM  Page 26