Technical information

ENGLISH
25
Prawns with chilli
1. Wash the prawns. Cut each prawn into 2 or
3 pieces. Put the prawns into a bowl and
add the wine. Cover and marinate.
2. Take the prawns out of the wine and coat
them in cornflour.
3. Put oil, chives, chillies and ginger slices into a
bowl, cover and cook.
2 min. 800 W
4. Add prawns to the bowl. Season with soy
sauce, sugar and vinegar. Stir, cover and
cook.
3-5 min. 800 W
After cooking, stand for approx. 2 min.
Zürich veal stew
1. Cut the veal into strips.
2. Grease the dish with the butter. Put the
meat and onion into the dish, cover and
cook. Stir once during cooking.
7-10 min. 800 W
3. Add the white wine, gravy browning and
cream, stir, cover and continue cooking.
Stir occasionally.
4-5 min. 800 W
4. Stir the mixture after cooking, stand for
approx. 5 min. Garnish with parsley.
Utensils: Dish with lid (2 l capacity)
600 g veal fillet
10 g butter or margarine
50 g onion, finely chopped
100 ml white wine
seasoned gravy browning for approx.
1
/
2
l gravy
300 ml cream
1 tbsp parsley, chopped
Stuffed ham
1. Mix the spinach with the cheese and
fromage frais, season to taste.
2. Place a tablespoon of the filling on top of
each slice of the cooked ham, and roll up.
Spear the ham with a wooden skewer to
fasten it.
3. Make a béchamel sauce; to do this, pour
the water and cream into a bowl and heat.
3-4 min. 800 W
Mix the flour and butter to make a roux,
add to the liquid, and whisk until disolved.
Cover, cook until thick.
1 min. 800 W
Stir and taste.
4. Place the sauce into the greased dish,
place the filled rolls of ham into sauce and
cook with lid.
6-9 min. 800 W
5-7 min. Dual Grill (400 W)
After cooking, stand for approx. 5 min.
Utensils: Bowl with lid (2 l capacity)
Oval gratin dish with lid (approx. 26 cm
long)
125 g leaf spinach, chopped
125 g fromage frais, 20 % fat content
40 g Emmental cheese, grated
pepper and paprika
6 slices cooked ham (300 g)
125 ml water
125 ml cream
20 g flour
20 g butter or margarine
10 g butter or margarine to grease the dish
Utensils: Bowl with lid (1 l capacity)
Bowl with lid (2 l capacity)
240 g prawns, shelled
50 ml white wine
200 g chives, chopped
2 chillies, de-seeded and chopped
20 g ginger (fresh), chopped
1 tbsp cornflour
2tbsp vegetable oil
1
1
/
2
tbsp soy sauce
1 tbsp sugar
1 tbsp vinegar
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