Chef-o-Matic VHGMNCIND0012 Manual De Instrucciones página 3

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RECIPES
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1. Baked Chicken with Potatoes (serves 2)
Half a chicken cut in half
1 sliced potato
1/4 onion cut into julienne strips
1 clove garlic cut in half
1 glass white wine, juice of ½ lemon, salt, olive oil
and pepper
Preparation:
1. Insert the lower rack inside the pot and then add
all the ingredients in layers in the following order: po-
tatoes, onions, garlic and chicken. Salt and pepper
each layer to taste.
2. Pour the glass of wine and juice of ½ lemon
over the chicken.
3. Set the timer to 45 minutes and the temperature
to 200°C.
4. Open the lid and serve.
2. Salmon with Asparagus (serves 2)
2 salmon fillets or slices
½ bunch green asparagus
½ onion
Juice of ½ lemon
Salt and virgin olive oil
Preparation:
1. Pour a little oil in the pot, and salt and pepper the
vegetables and salmon to taste.
2. Sauté the whole asparagus and sliced onion for
20 minutes at 200°C.
3. Then place the salmon in the pot and pour the
lemon juice on top.
4. Set the timer to 20 minutes and the temperature
to 200°C. After ten minutes, turn the salmon over
so it browns on both sides.
5. Serve.
3. Chicken Burritos (serves 2)
1 large chicken breast
½ green pepper
½ red pepper
½ onion
4 wraps or tortillas
Salt, pepper and virgin olive oil
Preparation:
1. Cut the vegetables and chicken in slices. Set the
timer to 30 min and the temperature to 200°C and
pour a little oil in the pot. When the oil is hot, sauté
the vegetables for about 20 minutes.
2. After 10 minutes, salt and pepper the chicken
and add it to the frying pan. Sauté until it is done.
3. Without removing the food, turn the timer off and
carefully insert the upper rack.
4. Place the wraps on the rack to soften them. Close
the lid for 3 minutes.
5. Serve.
4. Paella (serves 4)
300 g rice
3 crushed tomatoes
1 chicken breast
200 g frozen vegetables
½ tablespoon paprika
1 tablespoon saffron
Water, salt and virgin olive oil
Preparation:
1. Set the timer to 30 minutes and the temperature
to 240°C. Pour a little oil in the pot and, when it's
hot, add the chicken. Sauté until golden brown.
2. Add the vegetables and sauté for 5 minutes.
3. Add the paprika and crushed tomato. Stir and
sauté for 2 minutes.
4. Add the rice, water, saffron and salt, in that or-
der. The amount of water should be three times the
amount of rice.
5. Close the lid, set the timer to 30 minutes and the
temperature to 240°C.
6. Set aside for a few minutes before serving.
5. Chicken Curry (serves 4)
½ kg chicken breast
½ diced onion
½ litre milk or single cream
2 tablespoons oil
2 tablespoons flour
3 teaspoons curry powder
Salt and pepper
Preparation:
1. Set the timer to 30 minutes and the temperature
to 240°C. Add 2 tablespoons of oil and, when it's
hot, add the diced chicken breast. Salt and pepper
to taste and sauté until golden brown.
2. Remove the chicken. Add the onion and sauté
until golden brown. Then add the flour the stir until
toasted.
3. Add the milk very slowly and stir until it thickens.
Then add the curry powder and stir.
4. Add the pieces of chicken to the mixture and stir
for 5 minutes. Close the lid and bake for 2 minutes.
5. Serve.
6. Hake with Steamed Vegetables (serves 2)
4 hake medallions
½ sliced onion
1 sliced potato
1 glass white wine, oil, salt and pepper
Preparation:
1. Fill the pot with 1 litre water and insert the upper
rack.
2. Place the potato and onion on the rack and salt
and pepper to taste.
3. Close the lid, set the timer to 45 minutes and the
temperature to 240°C.
4. After 35 minutes, carefully open the lid and place
the hake on top of the potatoes and onions. Add a
dash of oil and the glass of wine.
5. Serve when ready.
7. Pasta Bolognese (serves 4)
400 g macaroni
350 g minced meat
100 g bacon
500 ml tomato sauce
1 sliced onion
½ litre water
Grated Parmesan cheese
Salt, pepper, oregano and virgin olive oil
Preparation:
1. Set the temperature to 240°C and the timer to
45 minutes.
2. Place the onion, meat and bacon, add salt and
pepper to taste, and sauté with a little oil for 10 mi-
nutes. Make sure the oil is hot.
3. Add the tomato sauce, pasta and water. Close the
lid. Stir occasionally.
4. Serve with oregano and cheese to taste.
8. French Fries (serves 4)
1 litre oil
400 g frozen French fries
Preparation:
1. Pour in the oil, set the temperature to 240°C and
the timer to 30 minutes.
2. When the oil is hot (after about 15 to 20 minu-
tes), insert the basket with French fries in the pot.
Fry to taste.
3. Serve.
9. Cheesecake (serves 4)
3 eggs
275 g condensed milk
1 plain yoghurt and 1 lemon yoghurt
250 g cream cheese
120 g flour
½ sachet baking powder
Mould
Preparation:
1. Set the timer to 45 minutes and the temperature
to 240°C.
2. In the bowl of a mixer, add all the ingredients as
they appear on the list and mix.
3. Insert the lower rack inside the pot. Pour the mix-
ture into the mould and place the mould in the pot.
Close the lid.
4. Bake until the time is finished, allow to cool and
remove from mould. Decorate to taste with jam,
chocolate, etc.
10. Chocolate Fondue (serves 4)
350 g chocolate
½ litre milk
Assorted fruit
Preparation:
1. Set the temperature to 200°C and the timer to
30 minutes.
2. Pour the milk into the pot and after 5 minutes add
the chocolate broken in pieces. Stir until you have a
smooth mixture.
3. When the chocolate reaches the desired thick-
ness, lower the thermostat to 150°C to keep the
chocolate hot.
4. Spear the fruit with toothpicks and dip it into the
hot chocolate.
11. Vegetable Stock (4 servings)
2 leeks
2 carrots
1 onion
2 potatoes
1 pinch of salt and pepper
1 dash of oil
1.5 L water
Preparation:
1. Wash and slice the leeks, potatoes, onion and
carrots and place in the pot.
2. Add the water, salt, pepper and oil.
3. Set the timer to 45 minutes and the temperature
to 240°C and stir occasionally.
4. Set aside until it cools and then strain. The stock is
now ready to be used for whatever you want.
12. Ham and Cheese Quiche (4 servings)
1 sheet of shortcrust pastry
2 eggs
100 g chopped ham
125 mL milk
25 mL cooking cream
1 pinch ground black pepper
100 g grated Emmental cheese
1 pinch salt
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