Operation Manual
8
Cleaning
- Unplug the appliance and allow it to cool
down.
- Never put the body of the appliance into
water or under running water.
- Use a damp cloth or sponge to clean it.
- Never immerse the stone in water. only
clean it with a damp sponge. Rinse and
dry.
- Never wash the stone in the dishwasher.
- Do not use a scouring pad, alcohol or
scouring powder.
What to do if your appliance
does not work
- Check the connection of your appliance to
the electrical socket.
If your appliance still does not work:
In this case, contact your retailer or an approved
Moulinex service centre (see list in the
“Moulinex service” booklet).
Recipes
. GRILLED SOLES AND GAMBAS WITH CHIVE BUT-
TER
For 4 people :
4 small sole, plaice or dab, skinned
gambas or large prawns
fine herbs (thyme, parsley)
chives
oil
salt, pepper
- Wash and drain the fish. Place them on a
large dish and sprinkle them with salt,
pepper, fine herbs and chives. Set aside in
the fridge.
Preparing chive butter:
- Use a fork to mix the soft butter, the juice of
1/2 a lemon, chopped chives, salt and
pepper.
- Shape this butter by hand into the form of a
roll, wrap it in plastic film and allow it to re-
harden in the fridge for one hour.
- Preheat the appliance and cook the gam-
bas and the fish, lightly oiled.
- Present the chive butter in rounds in a small
dish.
- Serve with potatoes or or rice.
. GAMBAS AND PRAWNS IN MOORISH SAUCE
For 4 people :
8 - 12 gambas
16 large prawns
lemons or limes
Moorish Sauce
2 egg yolks
2 glasses olive oil
1 tsp. mustard
1 shallot
1 clove garlic
1 lime
1 tbsp. fresh cream
1 tsp. paprika
1 tbsp. tomato concentrate
1/2 tsp.harissa
salt, pepper
Preparing the Moorish sauce:
- Finely crush the shallot and garlic. Place this
mixture in a large bowl with salt, pepper,
mustard and egg yolks.
- Mix and pour in the oil bit by bit to make a
mayonnaise. Then mix in the lime juice, fresh
cream, paprika, tomato concentrate and
harissa. Set aside in the fridge.
- Pre-heat the appliance and grill the prawns
and the gambas, taking care to crack the
shells of the gambas in two to facilitate
grilling.
- Garnish with lemon or fine herbs and serve
with Moorish sauce.