RECIPES
Ingredients:
• Potatoes - 0.5 kg
• Vegetable oil - 2 tablespoons
• Turmeric, Provence herbs, sweet red paprika - 0.5 h spoons
• Dill greens - 1 bundle
• Garlic - 2 cloves
• Salt
Cut crude potatoes into slices. Mix spices and vegetable oil. Put the potato slices on a tray
covered with a Teflon mat (included). 5 minutes before you are ready to sprinkle with a mixture
of greens and garlic. Bake at a temperature of 180 degrees 25 minutes in "HEAT" mode +
convection. Before 5 minutes you are ready to sprinkle with a mixture of greens and garlic.
Ingredients:
• Zucchini (zucchini) - 4 pcs.
• Coriander or other dried grass - 1 pp.
• Parmesan cheese - 4 st.l.
• Olive oil
• Coarse salt
Cut the zucchini along for 2 halves. Pour olive oil into a bowl. Place the Teflon mat included
on the tray. Dip each half of the zucchini in oil on both sides and put on a pan. Rub the
Parmesan and mix it with the coriander. Sprinkle zucchini with the obtained mixture. Add
some coarse salt on top. Bake at a temperature of 180 degrees 15 minutes in "HEAT" mode
+ convection.
Ingredients
• Eggplant - 500 g.
• Tomatoes - 350 gr.
• Cheese - 100 gr.
• Garlic - 3 cloves
• Salt
• Pepper
Cut the eggplant into circles about 1 cm thick, so that the eggplant does not taste bitter, salt
well and soak in a bowl of water for 30 minutes. Then wash the eggplant in cold water. Cut
the tomatoes into circles. Finely chop the garlic. Grate the cheese on a small grater. Put the
eggplant on a tray, grease each circle with garlic. Put tomatoes on eggplants, salt a little,
cross. Sprinkle with cheese, put in the oven. Bake at a temperature of 180 degrees for
20 minutes in "HEAT" mode + convection.
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gfgril
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