12
Food categories Level and Accessories Quantity Cooking Info
FISH
Roasted
Whole Fish
Whole Fish
3
2
0.2 - 1.5 kg *
Brush with oil and rub with salt and pepper. Season with
garlic and herbs as you prefer
Fish In Salt Crust
3
0.2 - 1.5 kg *
Roasted
Fillets
Fresh Fillets
3
2
0.5 - 3 cm
Frozen Fillets
3
2
0.5 - 3 cm
Grilled
seafood
Scallops
4
one tray
Cover with breadcrumbs and season with oil, garlic, pepper
and parsley
Gratin Mussels
4
one tray
Brush with oil and rub with salt and pepper. Season with
garlic and herbs as you prefer
Shrimps
4
3
one tray
Prawns
4
3
one tray
VEGETABLES
Roasted
Vegetables
Potatoes
3
500 - 1500 g
Cut in pieces, season with oil, salt and avor with herbs
before insert into the oven
Stuffed
Vegetables
3
100 - 500 g each
Brush with oil and rub with salt and pepper. Season with
garlic and herbs as you prefer
Other
Vegetables
3
500 - 1500 g
Gratin
Vegetables
Potatoes
3
1 tray
Cut in pieces, season with oil, salt and avor with herbs
before insert into the oven
Tomatoes
3
1 tray
Cover with breadcrumbs and season with oil, garlic, pepper
and parsley
Peppers
3
1 tray
Prepare according to your favorite recipe. Sprinckle with
cheese to get perfect browning
Broccoli
3
1 tray
Prepare according to your favorite recipe. Pour bechamel
sauce on top and sprinckle with cheese to get perfect
browning
Cauliflowers
3
1 tray
Others
3
1 tray
CAKES & PASTRIES
Rising cakes
Sponge Cake
In Tin
2
500 - 1200 g *
Prepare a fatless sponge cake batter of 500-900g. Pour into
lined and greased baking pan
Fruit Rising Cake
In Tin
2
500 - 1200 g *
Prepare a cake batter according to your favorite recipe by
using shraded or chopped-sliced fresh fruit. Pour into lined
and greased baking pan
Chocolate Rising
Cake In Tin
2
500 - 1200 g *
Prepare a fatless sponge cake batter of 500-900g. Pour into
lined and greased baking pan
Sponge Cake in Baking Tray
2
500 - 1200 g *
Prepare a fatless sponge cake batter of 500-900g. Pour into
lined and greased baking tray
Pastries &
filled pies
Cookies
3
200 - 600 g
Make a batch of 500g our, 200g salted butter, 200g sugar,
2 egg. Flavor with fruit essence. Let cool down. Stretch
evenly the dough and shape as you prefer. Lay the cookies
on a baking tray
Croissants
(fresh)
3
one tray
Distribute evenly in the baking tray. Let cool down before
serving
Choux Pastry
3
one tray
Tart In Tin
3
400 - 1600 g
Make a batch of 500g our, 200g salted butter, 200g sugar,
2 egg. Flavor with fruit essence. Let cool down. Stretch
evenly the dough and fold in a tin. Fill with marmalade and
cook
Strudel
3
400 - 1600 g
Prepare a mix of diced apple, pine nuts, cinnamon and
nutmeg. Put some butter in a pan, sprinkle with sugar and
cook for 10-15 minutes. Roll it into a pastry and fold the
external part
Fruit filled pie
3
500 - 2000 g
Line a pie dish with the pastry and sprinkle the bottom with
bread crumbs to absorb the juice from the fruit. Fill with
chopped fresh fruit mixed with sugar and cinnamon
SALTY CAKES
2
800 - 1200 g
Line a pie dish for 8-10 portions with a pastry and pierce it
with a fork, Fill the pastry according to your favorite recipe
(47 Seiten)
(12 Seiten)
(54 Seiten)
(32 Seiten)
(4 Seiten)
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