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Fotos und technische Daten Viconte VC-704 |
Anleitung Zusammenfassung
Add ribs and green onions. Cover and refrigerate for at least 2 hours. STEP THREE • Place wire rack into glass bowl of oven. Reduce heat to 200°C. Remove ribs and green onions from marinade and place directly on wire rack. Roast for 15-20 minutes. • Watch carefully after 15 minutes ROAST LEG OF LAMB ! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature. Makes 8 servings Cooking time: 1 hour and 40 minutes Leg of lamb (approx. 4 pounds) 2 cloves garlic, peeled and crushed 1 tablespoon chopped fresh rosemary or 1 teaspoon dry rosemary Salt and pepper to taste STEP ONE • Trim off excess fat from leg of lamb. Rub meat with garlic, then season with rosemary, salt and pepper. Set aside. STEP TWO • Place elevated wire rack into glass bowl of oven. Reduce heat to 240°C. Put lamb directly on wire rack and roast for 20 minutes. Reduce temperature to 200°C. Wrap the meat in foil and continue roasting another 80 minutes. TIP: Lamb shoulder can be substituted for a leg. BACON AND EGGS ! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature. Makes 4 servings Cooking time: 10 minutes 4 eggs 8 strips of bacon 19 Viconte instruction adition VC 704 (14-3532).indd 19 {¡ft} 19.07.2010 11:24:05 # STEP ONE • Place wire rack into glass bowl of oven. Lay out the 8 strips of bacon on the rack. Bake for 4 minutes, then set in the elevated rack. Place the eggs (still in the shells) on the elevated rack and bake for 6 minutes. Eggs will be perfectly soft cooked (add another 4 minutes of cooking time if you prefer your eggs hard-boiled). NOTE: Be careful when removing eggs, use either tongs or a hot pad. Shells are very hot! GRILLED SHRIMP ! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature. Makes 4 servings Cooking time: 10 minutes 1 / pounds jumbo shrimp (peeled and cleaned) / cup melted butter 1 garlic clove, peeled and minced 2 tablespoons lemon juice STEP ONE • Rinse and pat dry shrimp. In small bowl, combine melted butter with garlic and lemon juice. Set aside. STEP TWO • Place elevated wire rack into glass bowl of oven. Reduce heat to 220°C. Brush shrimp with butter mixture and arrange directly on wire rack. Grill shrimp for 8-10 minutes. • Serve hot with a bed of lemon-flavored rice. BBQ SHRIMP ! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature. Makes 4 servings Marinate: 1 hour Cooking time: 10 minutes 1 / pounds jumbo shrimp Marinade: 1 small onion, peeled and finely chopped 1 teaspoon sesame oil 2 tablespoons white wine 2 tablespoons lemon juice 1 garlic clove, peeled and minced 3 tablespoons hoisin sauce STEP ONE • Shell and clean shrimp, leaving the tail intact. Set aside. 20 Viconte instruction adition VC 704 (14-3532).indd 20 19.07.2010 11:24:05 # • Prepare marinade by combining onion, sesame oil, white wine, lemon juice, garlic and hoisin sauce in a mixing bowl. Add shrimp, toss and refrigerate for an hour. STEP TWO • Place elevated wire rack into glass bowl of oven. Reduce heat to 220°C. Drain marinade from shrimp. Arrange shrimp directly on wire rack, leaving some space between shrimp. Grill for 8 minutes. Repeat with remaining shrimp. In meantime: bring reserved marinade to a boil, simmer 5 minutes. Drizzle shrimp with marinade before serving. FISH IN A SACK ! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature. Makes 4 to 6 servings Cooking time: 15 minutes 1 pound fish fillets: flounder tilapia, cat fish or red snapper 1 small onion, thinly sliced 1 teaspoon freshly grated ginger or / teaspoon of ground ginger 1 medium red pepper thinly sliced 6 mushrooms, thinly sliced Juice of / lemon 2 tablespoons Teriyaki sauce 1 tablespoon peanut oil STEP ONE • Lay two 14x20 inch sheets of heavy duty foil on a flat work surface. Arrange / of the onion, ginger, red pepper and mushrooms in the center of each foil. Top each vegetable group with / of the fish fillets. Sprinkle each fish and vegetable combination with lemon juice, Teriyaki sauce and oil. STEP TWO • Bring long sides of foil together, fold edges together to seal. Fold over short ends several times to seal. STEP THREE • Place wire rack into glass bowl of oven. Reduce heat to 180°C. Place both foil packages side by side directly on wire rack and cook for 15 minutes. Carefully open packages. Serve fish with vegetables and broth. GRILLED TUNA STEAKS (SWORDFISH AND SALMON) ! Remember to preheat the convection oven to 250°C for 6 minutes before following recipe cooking temperature. Makes 4 servings Cooking time: 8 minutes Marinate: 30 minutes 4 % inch tuna steaks, 6 ounces each 21 Viconte instruction adition VC 704 (14-3532).indd 21 19.07.2010 11:24:05 # Marinade: V cup soy sauce 2 tablespoons fresh lemon juice 6 green onio...