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Category
Quantity
Salmon fillet
0.2-0.6kg
HG-1
Tuna fillet
0.2-0.6kg
HG-2
0.3-0.9kg
Whole trout
HG-3
Cod fillet
0.2-0.6kg
HG-4
Wedge potatoes
0.2-0.6kg
HG-5
Mushroom
0.1-0.3kg
HG-6
Skewered
0.2-0.4kg
vegetables
HG-7
Cauliflower
0.2-0.4kg
HG-8
Utensil
Grill tray + Rack
Choose salmon fillet of 200g weight and 2.5cm thickness each. Brush with oil or melted
Refrigerated
butter, season as desired. Place food on the grill tray on the rack. Choose the menu and
weight, press start. After cooking, remove from the oven and stand.
Grill tray + Rack
Choose tuna fillet of 200g weight and 2.5cm thickness each.
Refrigerated
And do same as above.
Choose trout of 300-400g weight each.
Grill tray + Rack
And do same as above.
Refrigerated
Choose cod fillet of 200g weight each.
Grill tray + Rack
And do same as above.
Refrigerated
Cut each potato lengthwise in half then cut each half into 4 long wedges.
Grill tray + Rack
Room
And do same as above.
Remove the mushroom stems and cut each mushroom in half.
Grill tray + Rack
Room
And do same as above.
Ingredients for vegetable
Grill tray + Rack
eggplant, zucchini, onion, sweet pepper, tomato, mushroom
Room
Ingredients for sauce
6 tablespoons lemon juice
200 ml olive oil
2 tablespoons Marjoram, chopped
2 tablespoons parsley, chopped
Salt and pepper to taste
Slice vegetables into large pieces, add salt and pepper, let stand for 30 minutes.
Skewer vegetables and mushrooms using wooden skewer. Brush with oil or melted butter.
Place food on the grill tray on the rack. After cooking, remove from the oven and stand.
Serve the sauce separately.
Grill tray + Rack
Remove the cauliflower leaves and cut off one inch from the stem.
Room
Brush with oil or melted butter, season as desired. Place food on the grill tray on the rack.
Choose the menu and weight, press start.
After cooking, remove from the oven and stand.
Instructions
2 2
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