English - 19
03
O
VEN USE
English - 19
Code/Food
Serving Size
Ingredients
1-5
Moscow style
fish
270 g
(1) Champignons – 30 g, Pike perch filet – 150 g,
Oil – 5 g
(2) Sour cream – 30g (2 х 15 g)
(3) Baked potato round cut – 2 pc per 60-70 g,
Salt – 5 g, White pepper powder – ½ g,
Graded cheese – 25 g
Instructions
Put mushrooms on a plate fish aside. Drop oil on it (1). Start
cooking. As soon as oven beeps, put a half of sour cream on a
ceramic plate (in the center) (2). Put cooked mushrooms on it. Put
Fish on it. Season it. Put around fish cut potato. Put on potato
cheese (3). Continue cooking process.
1-6
Yozhiki
220 g
(1) Minced meat (beef & pork) – 120 g (divide
to three part), Cooked regular rice – 40 g,
Salt – 1 g, Black pepper powder – ½ g,
Onion julienned – 20 g, Garlic chopped – 3 g,
Chicken stock or water with dry concentrate
– 100 ml
(2) Mix for sauce : Wheat – 5 g,
Tomato paste – 10 g, Water – 40 ml
Instructions
Add rice inside minced meat. Season it and mix hard by hand.
Form it in three balls. Put onion and garlic into a bowl shaped
plate. Put meat balls on it, add the stock. Put the plate in the oven.
(1) Start cooking. Prepare all ingredients for the Mix for sauce.
(2) As soon as oven beeps, pour the mix into stock with meat balls.
Upside down it and continue cooking process.
1-7
Chicken legs
with prunes
325 g
2 pc.
Onion julienned – 15 g, Carrot julienned – 20 g,
Chicken legs – 2 pc. (160-180 g),
Prunes – 5-7 pc. (50 g), Chicken stock or water
with dry concentrate – 200 ml
Instructions
Put onion and carrot into a bowl shaped plate. Put chicken legs
on it, add prunes and the stock. Put the bowl in microwave oven.
Start cooking. As soon as oven beeps, turn it upside down and
continue cooking process.
Code/Food
Serving Size
Ingredients
1-8
Pork neck
with Mustard
sauce
250 g
(1) Pork neck – 150 g, Carrot graded – 20 g,
Onion julienned – 20 g, Chicken stock or
water with dry concentrate – 100 ml
(2) Mix for sauce : Wheat – 5 g, Dijon mustard –
20 g, Sour Cream – 30 g, Water – 50 ml
Instructions
Cut meat into batons, prepare vegetables.add chicken stock (1).
Put it into a bowl shaped plate. Mix well and start cooking. Prepare
all ingredients for the mix for sauce (2). As soon as oven beeps,
pour the mix into stock with meat, mix it and continue cooking
process.
1-9
Baked potato
140-180 g
1-2 pc
Big size potato – 160-200 g (1-2 pc)
Instructions
Wash potatoes and prink the skin with fork. Put in microwave.
Start cooking. Cut for serving. And put butter or sour cream or
cheese or something else before serving.
1-10
Ratatouille
260 g
Zucchini diced – 100 g, Carrot diced – 60 g,
Bell pepper diced – 75 g, Onion diced – 45 g,
Garlic chopped – 6 g, Tomato paste – 10 g,
(Oregano and Basil to taste), Vegetables stock or
water with dry concentrate – 130 ml
Instructions
Put all ingredients into a bowl. (Add oregano & basil).
Mix well. Start cooking.
(continued)
ME83K_ME83_ME83A_BWT_DE68-04285A-02_EN.indd 19
2014-07-11 5:35:01
