Convection Oven User Manual

FISH FILLET 700g

Ingredients:

• 700 g pike-perch fillet or sea trout fillet, cubed

• 100 g Emmental cheese, grated

• 200 ml cream

• 50 g breadcrumbs

• Salt, pepper, lemon juice

• Parsley, chopped

• 40 g butter to grease the dish

Preparation:

Put lemon juice on the fish fillet and marinate it for a while. Dry the juice with kitchen

paper. Season the fish fillet on both sides with salt and pepper. Place in a greased oven-

proof dish.

Mix the cream, grated cheese, breadcrumbs and the chopped parsley and spread on the

fish.

Setting Shelf position Time

P 8 FISH FILLET

2 25 min.

SADDLE OF VEAL (4-6 serves )

Take meat out of the fridge 1 hour before you cook.

Ingredients:

• 1000 g saddle of veal

• 2 tbsp peanut oil

• Salt, pepper, paprika and a little mustard

Preparation:

Wash the veal and dry it with kitchen paper. Mix the seasonings with the peanut oil. Use

the mixture to coat the meat fully.

Fry the veal in a frying pan on the cooker in a very high heat on all sides for 10 minutes.

Put it in the pre-warmed tin.

Setting Shelf position Time

P 9 SADDLE OF VEAL

2 80 min.

LASAGNE

Meat sauce:

• 100 g streaky bacon

• 1 onion and 1 carrot

• 100 g celery

• 2 tblsp olive oil

• 400 g mince (a mixture of beef and pork)

• 1 small tin of tomatoes, chopped (approx. 400 g)

• Oregano, thyme, salt and pepper

• 3 tablespoons butter

Helpful hints and tips