Great food at the speed of your business

1. Pour about 1/2 tsp light brown sugar over top of frozen dishes. Bake following settings for part two.

1. Beat eggs and egg yolks with sugar. 2. Add the rest of the ingredients. Pour 118mL (1/2 cup) mixture into crème brulee dishes. Place in glass or ceramic pan that is filled with hot water (at least up to the middle of the dish). 3. Place it in oven and

1. Stir after half the time 299

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1. Let rise at room temperature and spray with oil after baking.

1. Beat eggs and egg yolks with sugar. 2. Add the rest of the ingredients. Pour 118mL (1/2 cup) mixture into crème brulee dishes. Place in glass or ceramic pan that is filled with hot water (at least up to the middle of the dish). 3. Place it in oven and

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1. Combine the first three ingredients and half of the thyme to create a marinade. 2. Marinade salmon filets for about a half hour. 3. Combine black pepper and chopped macadamia nuts and two leaves from thyme sprigs. 4. When you are ready to cook the salmon, coat top side with the nut mixture. 5. Place two salmon steaks, at a time, in a sheet pan and cook in AXP20.

1. Place 1 scoop of ice cream (70 g approximately) on each cake and freeze 2. Cover with sweetened whipped egg whites before baking in MXP520 3. If fresh pound cake is used, after cooling it down, place cake in refrigerator for six hours before slicing it

Part 1: 1. In a ceramic dish add vegetables, cheese, and wine. 2. Place it in the AXP20 and cook following stage 1 settings. Part 2: 1. After cooking it for 15 sec, remove dish out of oven. 2. Add 2 tsp cornstarch and stir. 3. Place it back to the oven and follow stage 2 settings.

1. Add one Tbsp of water.

These settings are a soft texture.

1. Place 1 scoop of ice cream (70 g approximately) on each cake and freeze 2. Cover with sweetened whipped egg whites before baking in MXP520 3. If fresh pound cake is used, after cooling it down, place cake in refrigerator for six hours before slicing it