WHIRLPOOL JT 366 SL Cookbook

RECIPE COOK GUIDE

STEAM RECIPES

RICE WITH MUSHROOMS PAGE 8
STEAMED MIXED VEGETABLES
STUFFED PEPPERS
CHICKEN FILLETS ITALIAN STYLE
STEAMED PEARS

PAGE 9

PAGE 9
PAGE 10
PAGE 10

CRISP RECIPES

PIZZA PAGE 3
SPANISH OMELETTE
SAUSAGE SPIRALS
SALMON AND VEGETABLE QUICHE
CHICKEN IN WINE SAUCE
HAMBURGER
ROAST POTATOES
APPLE STRUDEL
NUT CAKE

PAGE 4
PAGE 4
PAGE 5
PAGE 5
PAGE 6
PAGE 6
PAGE 7
PAGE 7

Crisp

Recipes

Depending on your microwave oven model, you will fi nd a specifi c size of the crisp plate, specially
adapted to allow the best cooking performance.
Please check the diameter of your crisp plate for specifi c time on cooking:

medium/large size crisp plate diameter around 30cm
small size crisp plate diameter around 25cm.

PIZZA

4 SERVINGS

I

NGREDIENTS MEDIUM/LARGE SMALL

CRISP PLATE CRISP PLATE

Flour 230 – 250 g 150 – 160 g
Fresh yeast 15 g 10 g
Water 150 ml 100 ml
Oil 30 ml (2 tbspn) 15 ml (1 tbspn)
Salt

INGREDIENTS FOR THE TOPPING:

Tinned tomatoes 350 g 250 g
Mozzarella cheese 175 g 125 g
Salt, oregano, a drizzle of oil
A little oil for the crisp plate

OR A SPECIAL TOUCH:

F

For alternative pizza toppings, try ham, olives,
artichokes, vegetables, seafood etc...

FUNCTION: CRISP
PREPARATION: 2 H 30 MIN.
COOKING TIME: 14 – 15 MIN
11 – 13 MIN. FOR SMALL CRISP PLATE

Blend the yeast in the water, which must be warm (37°C). 1.
Place the fl our in a mixing bowl, add the blended yeast, the
oil and salt. Mix well and then knead to a smooth, elastic
dough. Cover the dough and leave to rise in a warm place
for approximately 2 hours.
Lightly oil the crisp plate.2.
Flatten the dough out with your hands until it fi lls the 3.
entire crisp plate, then prick all over with a fork.
Drain and chop the tinned tomatoes and spread them

4.

evenly over the dough. Add the diced mozzarella cheese,
the oregano, salt and drizzle with oil.
Cook the pizza for 14-15 minutes on Crisp, for small crisp

5.

plate cook the pizza for 11 – 13 minutes on Crisp.

. FOR MEDIUM AND LARGE CRISP PLATE

3

SPANISH
OMELETTE

4 SERVINGS

INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE

Frozen diced
potatoes 250 g 150 g
Butter or oil 15 ml (1 tbspn) 15 ml (1 tbspn)
Chopped onion 1 medium size 1 small
Eggs 4 3
Milk 30 ml (2 tbspn) 30 ml (2 tbspn)
Salt, pepper

For a special touch:

If you prefer a really golden omelette, cook for 3-4 minutes longer on grill afterwards.

FUNCTION: CRISP
PREPARATION: 10 MIN.
COOKING TIME: 15 – 18
12 – 14 MIN. FOR SMALL CRISP PLATE

Preheat the crisp plate with butter or oil for 2½ - 3 minutes 1.
on crisp.
Place the diced potatoes on the crisp plate and cook on

2.

crisp for 6-8 minutes.

3.

Mix in the onion and cook for a further 4-5 minutes on
crisp. Mix once during cooking.

4.

Meanwhile, beat the eggs together with the milk in a mixing
bowl, add the salt and pepper.
Pour the egg mixture over the potatoes in the crisp plate 5.
and cook for 2-3 minutes on crisp.
Serve hot or cold, accompanied by a side salad.

6.

MIN. FOR MEDIUM AND LARGE CRISP PLATE

SAUSAGE
SPIRALS

4 SERVINGS

NGREDIENTS

I

600 g sausages (raw meat)
30 g peppers in slices (red and yellow)
Bay leaves
Wooden sticks

4

FUNCTION: CRISP
PREPARATION: 5 MIN.
COOKING TIME: 16 – 18 MIN.

Roll the sausages to fl at spirals with the sliced pepper and 1.
bay leaves in between.
When the whole sausages is rolled, fasten them by sticking 2.
two wooden sticks crosswise along the sausage spirals to
keep its shape during cooking.
Put the spirals on the crisp plate, covered by baking paper, 3.
and cook it on Crisp for 16 – 18 minutes, turning it over
after about 10 minutes.