AEG BOCSEM Instrukcja Użytkownika Pobierz pdf (Strona 18)

P 2 BOILED POTATOES

P 3 STEAMING DUMPLINGS

P 4 JACKET POTATOES

P 5 PEELING TOMATOES

P 6 YEAST DUMPLINGS

P 7 TROUT

P 8 POACHED CHICKEN BREAST

P 9 CHIPOLATAS

P 10 CRÈME CARAMEL

P 11 EGG ROYAL (baked egg soup garnish)

P 12 RICE

Vegetable platter

Cookware:

Any kind of cookware that is heat-resistant

to at least 120 °C can be used.

Ingredients:

• 200g broccoli in florets

• 100g carrots

• 100g cabbage

• 100g courgette

Method:

Rinse cauliflower and divide into florets.

Peel carrots and kohlrabi and cut into

bite-sized pieces.

Wash the courgettes and cut into 1 cm sli-

ces.

Preparation:

Put all the vegetables into a glass dish

with a shelf and cook without adding wa-

ter.

It is possible to do without salt and other

seasonings with this method of cooking.

Setting Shelf posi-

tion

Time Water in the water drawer

P 1 VEGETABLE PLAT-

TER

2 40 min 650 ml

Boiled potatoes

Cookware:

Any kind of cookware that is heat-resistant

to at least 120 °C can be used.

Ingredients:

•500 g potatoes

•Salt

Method:

Peel and cut into quarters.

Preparation:

Put the potatoes in the glass dish with a

shelf, add a little salt and put the dish in

the steamer.

Setting Shelf posi-

tion

Time Water in the water drawer

P 2 BOILED POTA-

TOES

2 40 min 650 ml

Soft pretzel dumplings

Cookware:

Glass dish, heat resistant up to 120 °C.

Ingredients:

• 300 g soft pretzels

• 200 ml milk

• 3 eggs

• 2 bunches of parsley, chopped

• 2 onions, finely diced

• 100 g butter

• Salt, pepper, nutmeg

Method:

Cut pretzels into 1 cm pieces, pour the

warmed milk over them and leave to soak

for about 5 minutes.

Whisk eggs and add this to the mixture.

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