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Dish
Accessories Level
Vegetable skewers
Wire rack +
Grill tray
Green asparagus
Glass/
grilled
grill tray
Root vegetables
Glass/
grill tray
Pumpkin pieces
Glass/
grill tray
Antipasti
Glass/
grill tray
Escalivada
Ovenproof
(Mediterranean oven-
dish
roasted vegetables)
Ratatouille
Glass/
grill tray
Baked tomatoes
Ovenproof
dish
Chicory
Ovenproof
dish
Stuffed peppers,
Ovenproof
vegetarian
dish/roast-
ing dish
Stuffed zucchini,
Glass/
vegetarian
grill tray
Vegetable bake
Ovenproof
dish
Veggie burgers,
Baking tray +
frozen
greaseproof
paper
*
Turn food halfway through the cooking time.
36
Temperature
Type of
in °F (°C)
heating
Q
3 (4)
430 (220)
Q
3 (4)
570 (300)
3 (4)
390 (200)
Q
3 (4)
480 (250)
3 (4)
390 (200)
3 (4)
390 (200)
Q
3 (4)
480 (250)
Q
4 (5)
480 (250)
3 (4)
390 (200)
2 (3)
250 (120)
2 (3)
355 (180)
2 (3)
375 (190)
2 (3)
390 (200)
2 (3)
355 (180)
2 (3)
390 (200)
2 (3)
430 (220)
Cooking time
Observations
in min.
24*
Cut wooden skewers short or soak in
water overnight so they do not burn.
Recipe tip: peppers, onions, corn (pre-
cooked), cherry tomatoes, zucchini
6 - 10*
Recipe tip: season with onions, oil, vine-
gar, salt, and pepper.
H
30*
Recipe tip: carrots, celery, rutabagas,
red beets with oil, season with oil, garlic,
15 - 20*
salt, and pepper.
H
30*
Recipe tip: season with oil, garlic, ginger,
cumin, salt, and pepper.
H
30*
Recipe tip: as long as the vegetables are
still hot, drizzle with balsamic vinegar
15 - 20*
and season.
15*
Recipe tip: eggplant, onions, tomatoes,
peppers, oil. Tastes good warm and
cold.
N
30 - 40*
Recipe tip: sprinkle with Parmesan at the
end.
H
60
Recipe tip: place cherry tomatoes or
tomato slices, rosemary, and garlic in the
pan and drizzle with oil and a little honey.
If desired, blanch and peel tomatoes
beforehand.
H
25 - 30
Recipe tip: Halve, season, wrap in
cooked ham, top with cream or Bécha-
mel sauce, and sprinkle with cheese.
I
40 - 45
No need to preheat; do not open appli-
ance door.
N
30 - 34
Recipe tip: fill with cooked rice, Ebly
wheat or lentils and onions, cheese,
herbs and spices.
H
25
Recipe tip: fill with grated carrots, spring
onions, fresh goat cheese, garlic, thyme,
salt and pepper and sprinkle with Parme-
san.
N
20 - 30
Pre-cook/blanch vegetables and other
ingredients.
H
12 - 15*
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