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40 You may turn the rack upside down and use it to support the skewers.
41 Turn the skewers 2 or 3 times during cooking.
42 You may cook on the drip tray, but keep a close watch on the level of juices in the tray, and
empty it before it can overflow.
C CARE AND MAINTENANCE
43 Unplug the appliance and let it cool.
44 Wipe all surfaces with a clean damp cloth.
45 Hand wash the removable parts.
` You may wash these parts in a dishwasher.
46 The harsh environment inside the dishwasher will affect the surface finishes.
47 The damage should be cosmetic only, and should not affect the operation of the appliance.
W
ENVIRONMENTAL PROTECTION
To avoid environmental and health problems due to hazardous substances in electrical and
electronic goods, appliances marked with this symbol mustn’t be disposed of with unsorted
municipal waste, but recovered, reused, or recycled.
recipes
T tablespoon (15ml) p pinch
t teaspoon (5ml) g grams
s sprig ml millilitres
c clove(s) E egg, large (63-73g)
chicken tikka skewers serves 2
100g yoghurt 25 ml lemon juice
1 t garam masala 1 t paprika
1 t ground cumin ½ t salt
250g chicken thighs
Cut the chicken into 25mm cubes. Mix all the ingredients in a bowl. Cover and refrigerate for 1
hour. Preheat at 200. Thread the chicken on the skewers. Set the skewers on the rack. Cook for 15
minutes. Turn the food half way through cooking. Serve with a cucumber, tomato and red onion
salad.
rosemary and garlic potato wedges serves 4 as a side dish
500g potato wedges 3 c garlic (crushed)
3 s rosemary, chopped 2 t olive oil
1 T semolina/fine polenta 1 t salt
Preheat at 200. Mix all the ingredients in a bowl. Put the mixture in the basket. Cook for 30
minutes. Shake the basket half way through cooking.
lamb kebabs with mediterranean vegetables serves 2
2 t olive oil 1 t garlic purée
1 t ground cumin 1 t dried oregano
250g lamb
the vegetables:
1 red pepper, sliced 1 courgette, sliced
2 tomatoes, quartered 1 t garlic purée
2 t olive oil 1 t red wine vinegar
salt and pepper
Cut the meat into 25mm cubes. Mix the oil, garlic, cumin and oregano and lamb in a bowl. Cover
and refrigerate for 1 hour. Remove the lamb from the fridge half an hour before cooking. Thread
the lamb on the skewers. Season with salt and pepper. Set the skewers on the rack. Mix the
vegetables, garlic, oil, and vinegar. Season with salt and pepper. Put the mixture in the basket.
Preheat at 200. Cook for 15 minutes. Turn the food half way through cooking. Serve with a
yoghurt and mint dip.
