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PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
approximately 35x30cm (height 5 cm) on it;
- the dripping pan on shelf level 3;
- the rack on shelf level 5;.
Recipe (serves 8):
In the deep dripping pan
• 1 onion, chopped
• 500 g rice
• 500 g frozen mixed seafood (shelled prawns,
mussels and clams, squid rings, etc.)
• 2 handfuls frozen peas
• ¼ chilli, diced
• Chorizo (spiced paprika sausage), sliced
• One tbsp fish stock powder
• 1 measure powdered saffron
• 700 g water
Cover the dripping pan with aluminium foil.
In the dripping pan
• 8 fish fillet portions (choose type according to
your personal taste)
• 8 (or 16) king prawns (or scampi)
• Whole mussels, to garnish
• ½ cup water
Cover the dripping pan with aluminium foil.
On a tray standing on the rack
• 8 chicken thighs, marinated using paella spices
and a drizzle of olive oil
PILAU RICE mode
Use this function to cook rice. To obtain the best
results, we recommend that you observe the
instructions below:
• The rice used must not be sticky: salad rice or
American long-grain rice are particularly suitable.
• The oven must not be preheated.
• The deep dripping pan should be on shelf level 2
(if supplied as an accessory), or the rack placed
on shelf level 2 and a dish measuring
approximately 35x30cm (height 5 cm) stood on it.
Recipe (serves 4 - 6):
• 500 g rice
• 700 ml water or stock
Place the rice in the deep dripping pan without
soaking and cover with liquid. Cover the dripping
pan with the aluminium foil.
YOGHURT mode
The circular heating element will come on and the fan
will operate during the preheating stage only. The
temperature of 50°C is ideal for preparing yoghurt.
Basic recipe for one litre of yoghurt: one litre of
whole UHT milk, one pot of natural yoghurt
Method:
• Heat the milk in a steel pan until it reaches boiling
point.
• Remove the layer of cream on the surface and
leave to cool.
• Stir 3 or 4 tablespoons of milk into the yoghurt
and combine well.
• Add the mixture to the remaining milk and mix
thoroughly.
• Pour into airtight jars.
• Stand the jars on the dripping pan and place in
the oven, on level 2.
• When cooking is complete, store the yoghurt in
the refrigerator for up to one week.
• The recipe can be adjusted to taste.