Table of Contents
Advertisement
u F
n
t c
o i
n
Category
Rotisserie
3
Vegetable
Cook
Skewers
W
e
g i
t h
i L
m
t i
t U
n e
l i s
0.2 – 0.5 kg
Rotisserie Bar
on the High rack
on the Metal tray
Food Temp.
Refrigerated
Ingredients
Cucumber, sliced thickly or cut into pieces
Brinjal, cut into cubes
Mushrooms, whole or cut into pieces
Red or green pepper, seeded and cut into pieces
Tomatoes, whole or quartered
Baby marrows, sliced thickly
Pickling onions
* Wine marinade
125ml cooking oil or olive oil
375ml dry red or white wine
1 clove garlic, crushed
1 small onion, sliced
Freshly ground pepper to taste
1. Choose a combination of the above vegetables, aiming for
complementary color and flavor
2. Marinate the vegetable pieces in the wine marinade for several
hours.
3. Skewer the pieces of vegetable with the roti bar. Note that the bar
pass the center of pieces.
4. Place food on the high rack on the metal tray. Choose the menu
and weight, press start.
5. When BEEP, turn food over and press start to continue cooking.
30
n I
t s
u r
t c
o i
s n
Hide quick links:
Advertisement
Table of Contents
