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CHEF MENU (MWP 338)
FOOD RECIPES
P 1
Stuffed Potato
P2
Potatoes
P3
Tomatoes
P 1
Chicken Fillets
P2
Chicken Legs
P3
Crisp thin
breaded chick-
en
P4
Scrambled
eggs
P 1
Beef
Microwave
Microwave and
Proof Dish
Oven Proof Dish
COOKING
WEIGHT
DURATION
1-VEGETABLES
200g-
5.5-21.5min
1000g
200g-
6.5-18.5min
1000g
300g-
12-16min
800g
200g-
14.1-
1000g
24.6min
400g-
14.5-
1000g
26.5min
4 servings
14min
1-4pcs
1-5min
800g-
24.9-41min
1500g
Crisp Plate &
Crisp Handle
ACCESSORIES
Cut the potatoes into halves, along the longer
side. Add cheese on the potato surface when
oven prompts.
Suitable for potatoes: 200-300g each. Wash and
pierce. Turn when oven prompts.
Cut in halves, season and sprinkle cheese on top.
2-CHICKEN
Lightly grease the Crisp Plate. Season and add
fillets when Crisp Plate is preheated. Turn food
when oven prompts.
Season the chicken legs. Grease the Crisp Plate.
Add legs when Crisp Plate is preheated, turn
when oven prompts.
Prepare 4 chicken breast (100g for each), 100g
breadcrumbs, 20g flour, 1 egg, 3 tablespoons
of extra Virgin olive oil, salt and pepper. Dip the
chicken in the flour covering both sides breast,
soak the floured breasts in the egg and then
cover them with breadcrumbs, lay the breasts
on the Crisp Plate.
Unshell the eggs(s), prick egg yolk by using a
toothpick and pour into a microwave safe dish.
3-MEAT
Remove the meat from the fridge 30' before
cooking; season with oil, salt and pepper and
place in microwave and oven proof container
and insert in cold oven.
Turn the roast when oven prompts. When
the cooking is finished, allow the meat to rest
covered in aluminum foil for at least 15 minutes
before serving.
Steamer (bottom with
Steamer
lower grid and lid)
(bottom and lid)
GB
PREPARATION
Low Rack
High Rack
35
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