Bedienungsanleitung Blaupunkt 5B49M1160 (Seite 29 von 52) (Englisch)

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Programmes en

Programme 4: Gilthead bream in salt

All you need in order to configure the oven for this

recipe is the weight of the sea bream.

Ingredients for 2 portions

■ Sea bream, 600 g

■ 1.5 - 2 kg coarse salt

Preparation

1. Weigh the washed sea bream so that you can set

the weight on the oven.

2. Sprinkle coarse salt over the baking tray – use more

salt for a bigger fish.

3. Place the washed sea bream onto the salt and

sprinkle the rest of the coarse salt over the entire

fish. For a firmer salt crust, sprinkle water over the

salt.

4. Place in the oven and set the programme.

Accessories and requirements

Tips

■ Tell the fishmonger that you are going to cook the

fish with a salt crust.

■ Serve with a sauce or side dish.

Programme 5: Hake in breadcrumbs

All you need in order to configure the oven for this

recipe is the weight of the washed hake.

Ingredients for 2 portions

■ 700 g from the rear section of the hake

■ 4 tbsp breadcrumbs

■ 2 cloves of garlic

■ 80 ml olive oil

■ Parsley

■ White pepper, ground

■ Salt

Preparation

1. Weigh the washed hake so that you can set the

weight on the oven.

2. Place the clean hake on the tray and season the fish.

3. Mix the breadcrumbs, chopped garlic, chopped

parsley and 80 ml olive oil in a mixing bowl. Spread

the mixture over both sides of the hake.

4. Place in the oven and set the programme.

Accessories and requirements

Tip: Ask the fishmonger to prepare the hake such that

the bone is only in one half of the fish.

Programme 6: Chicken and vegetables

All you need in order to configure the oven for this

recipe is the weight of the washed chicken.

Ingredients for 4-6 portions

■ Chicken, 1700 g

■ 400 g potatoes

■ 400 g onion

■ 250 g carrots

■ 1 sprig of parsley

■ 50 g butter or margarine

■ White pepper, ground

■ 400 ml stock/water.

■ Olive oil

Preparation

1. Clean the chicken and gut it. Season with salt and

pepper.

2. Weigh the chicken so that you can set the weight on

the oven.

3. Place half the butter or margarine and the spring of

parsley inside the chicken. Rub the remaining butter

or margarine over the skin of the chicken.

4. Cut the peeled potatoes into very fine strips,

approximately 5 mm thick.

5. Peel and slice the carrots.

6. Peel the onion and cut it into very thin rings.

7. Finally, spice the vegetables with salt, distribute them

around the chicken, add water ground covering and

sprinkle the vegetables with a little olive oil.

8. Place in the oven and set the programme.

Accessories and requirements

Tip: It is important to make sure that the potatoes are

the correct thickness.

Universal pan: Shelf position 3.

Universal pan: Shelf position 2.

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