Table of Contents
Advertisement
FOOD
B
AKED WHOLE FISH
B
OILED WHOLE FISH
FISH
F
,
ISH FILLETS
BOILED
G
,
RATIN
FROZEN
F
,
ISH STEAKS
GRILLED
F
OR FOOD NOT LISTED IN THIS TABLE
should follow the procedure for "Cook and reheat with microwaves".
40
RECIPES
AMOUNT
ACCESSORIES
800
- 1,5K
G
D
G
G
LASS
RIP
G
D
LASS
RIP
800
- 1,5K
G
G
and MW wrap
M
ICROWAVE SAFE
400
- 1K
G
G
VESSEL WITH COVER
M
ICROWAVE SAFE
600
- 1,2K
& O
G
G
VEN PROOF
VESSEL
U
W
SE
IRE SHELF IN
4 - 8 P
CS
G
D
LASS
RIP
and if the weight is lesser or greater than recommended weight, you
HINTS
S
and sprinkle with salt
CORE THE SKIN
and spices. Brush the fish with melt-
T
RAY
ed butter and sprinkle eventually
some bread crumbs on top.
S
and sprinkle with salt
CORE THE SKIN
T
RAY
and pepper. Add some lemon juice
or bouillon into the pan (½-1dl).
S
and spices and add
PRINKLE WITH SALT
½dl liquid.
I
, move it to a suitable
F PACKED IN FOIL
container.
A
150
, can be marinated
ROUND
G EACH
in oil and spices some time before.
T
Turn over when oven prompts you
RAY
to do so.
Advertisement
Table of Contents
