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By adding this new accessory (Mod. AC266), the JATA 3 in 1 Grill (Mod. GR266) becomes the perfect appliance for preparing quick and simple recipes. Also: Several cooking techniques are used to achieve what is a unique result: Baking + Steaming + Grilling + Frying. Cooking with very little oil, producing healthy dishes without too much fat. This appliance is perfect for cooking vegetables (especially vegetables which give off little water when they are cooked) with a little baking and frying, but without fat and preventing any ingredients from being burnt. The steam and juices from the ingredients remain inside the frying pan, thus keeping all their benefits and heightening the flavour. It is extremely simple to clean - and it is also fume-free. We prepare simple recipes for all tastes in a small area, and in a short space of time. Important: - Cook the ingredients which need most power in the left-hand pan. - Whenever we are about to cook any food, make sure the appliance is properly closed and is not left in the open grill position. This way everything will work smoothly. Remarks by Chef Senén González. The creator of our recipes
Spanish Burger (Spanish omelette from La Cocina de Senén) 1 Spanish Burger. 1 Burger Bun. 1 strip of bacon. 1 Piece of cheese for melting (Cheddar or similar). 1 Slice of red onion. 1 Slice of tomato (0.5 cm thick). Lettuce. Mayonnaise, mustard and tomato ketchup. Oil and salt. 1. Switch the grill on, when the green light turns off then the temperature is right for cooking. 2. Open the grill and add a small spoonful of oil to each of the pans. 3. Turn out the Spanish Burger into the upper part of the right-hand pan and put the bacon in the other one. 4. Close the grill following the instructions. Start the timer (2.30 3.00 minutes). *If the omelette is frozen, then set a time of between 6.00 8.00 minutes. 5. Open the grill, put the bacon and the cheese slice on the recently made omelette and allow the cheese to melt under the Grill position. Use the left-hand pan to cook the tomato slice. 6. Use a spatula to place the omelette with the bacon and melted cheese on the bun base of the Burger, adding mustard and tomato ketchup. Then add the tomato, red onion and lettuce. 7. Lastly, put a dash of mayonnaise on the top part of the bun and close our Spanish Burger. 4
Spanish Burger on a Pisto* bed. (* Pisto is a Spanish vegetable dish similar to ratatouille) 1 Spanish Burger from La cocina de Senén Diced vegetables: ¼ yellow pepper. ¼ red pepper. ¼ green pepper. ½ red onion. ½ small marrow. Salt, oil and pepper. 2. Open the grill and add a spoonful of oil to each of the pans. Evenly place the vegetables in each one of the pans, and add salt and pepper Close the grill correctly. Start the timer (10 min.). 3. When the time is up, serve the vegetables. Clean the frying pan with kitchen roll and then take out the Spanish Burger and put it into the left-hand pan. Close the grill correctly. Start the timer (2.30 3.00 minutes). *If the omelette is frozen, then set a time of between 6.00 8.00 minutes. 4. When the time is up, open the machine and serve the omelette on the dish, in the centre of the ring of vegetables. 5
Spanish Burger with Burgos (rice) blood sausage and piquillo peppers. 1 Spanish Burger from La cocina de Senén 1 Slice of Burgos (rice) blood sausage (0.5 cm thick). 3 Piquillo peppers (canned). 1 Chopped clove of garlic. Salt and oil. 2. Open the grill and put a spoonful of oil in both pans. Add the chopped garlic to the left-hand pan and let it brown. Put the slice of Burgos rice blood sausage in the right-hand pan. Then carefully take out the Spanish omelette using a knife or a fine spatula and put it on top of the blood sausage. The blood sausage will have touched the pan surface directly. Put the peppers into the frying pan in which the garlic is browning, adding a pinch of salt. Close the grill correctly. Start the timer (2.30 3.00 minutes). *If the omelette is frozen, then set a time of between 6.00 8.00 minutes. 3. Once the time is up, open the grill. Serve the omelette with the part in which the blood sausage has been embedded face up. Place the piquillo peppers next to it as an accompaniment. 6
Free-range egg with base. 1 free-range egg. 6-8 Potato slices 1 cm thick. Pieces of chistorra (spicy Spanish sausage). Salt, oil and pepper. 2. Open the grill and add a spoonful of oil to the left-hand pan and then place the slices of potato with a pinch of salt. Close the machine correctly. Start the timer (7 minutes). 3. After 3 minutes (stop the timer), open the machine, and turn over the potato slices. Add a spoonful of oil in the pan which is free and place the pieces of sausage in it. Close the machine correctly. Start the timer again. 4. After 3 minutes (stop the timer), take out the chistorra and break and egg into this pan, using the oil from the chistorra. Keep the egg yolk in the centre for a few seconds, to set this position. Add a pinch of salt and pepper to the egg. Close the machine again in order to fry the egg and finishing cooking the potatoes. 5. When the 7 minutes initially marked on the timer are up, open the appliance. The egg will be ready and the potatoes will have a texture and flavour halfway between baked and fried potatoes. 6. Serve all the ingredients. 7
Iberian egg with artichokes 1 free-range egg. 1 slice of Iberian ham cut into small pieces. 1 Clean fresh artichoke in 0.7 cm slices Salt, oil and pepper. 2. Open the grill and add an ample spoonful of oil in both pans. Put the slices of artichokes in each pan and add salt. Close the machine correctly. Start the timer (4 minutes). 3. After 2.50 minutes (stop the timer), open the grill. Put all the artichoke slices into the left-hand pan and break the egg in the right-hand pan. Keep the egg yolk in the centre for a few seconds, to set its position. Add a pinch of salt and pepper to the egg. Spread the pieces of Iberian ham on the white of the egg. Once again, close the machine (correctly). Start the timer (1.30 minutes) 4. Once the time is up, open the grill, and serve. Finish serving by putting the ham we have left on the artichokes and also adding a little olive oil. 8
Beef burger with sirloin and grilled tomatoes. 180g of mince meat seasoned with onion, parsley, salt, egg and pepper. Tomato slice (1.5-2 cm thick). Cheese slice for melting. Fresh basil. Salt, oil and pepper. Proceure: 2. Season the meat and knead it into a rounded shape. 3. Open the grill and add a spoonful of oil to the left-hand pan and then put the ball of seasoned meat inside it. Also add a teaspoon of oil to the right-hand frying pan and put the tomato slice inside it, adding salt and pepper. Because of the shape of the frying-pan, when we close the grill the meat ball will adopt a circular beef burger shape. Close the machine correctly. Start the timer (3-4 minutes). 4. When the given time is up, open the grill and check that the tomato and the beef burger are cooked to the degree we require. 5. Serve the beef burger and put the cheese slice on the tomato. Once again, close the machine in the GRILL POSITION and melt the cheese (30 seconds). 6. Place the tomato on the beef burger and add a few leaves of fresh basil. 9
Crunchy chicken breast fillets and carbonara sauce with mushrooms. 1 Chicken breast cut into fillets 2 cm thick. 2-3 Slices of parmesan cheese. 1 Mushroom cut into fine slices. Small bacon cubes. Cream. Salt, oil and pepper. 2. Cut the chicken breast into fillets (2 cm thick) and sprinkle salt and pepper on them. 3. Open the grill and spray oil into each of the pans. 4. Put the fillets into the right-hand pan; and put the bacon and the mushrooms in the other. Close the machine correctly. Start the timer (4 minutes). 5. After 4 minutes, open the grill and cover the upper part of each fillet with a piece of parmesan cheese. Close the machine having set it at Grill Position to grill the chicken for 30 seconds. 6. After these thirty seconds, add the cream to the frying pan which contains the mushrooms and the bacon, sprinkle nutmeg and let the mixture be reduced with the machine open. Meanwhile, we serve the crunchy chicken breast fillets. 7. When the source has the right texture, finish the recipe by adding the carbonara sauce to the chicken fillets. 10
Pork loin San Jacobo (in breadcrumbs, with ham and cheese) 2 fillets of marinated pork loin 1 cm thick. 1 Slice of cooked ham. 1 Slice of Mozzarella Cheese. 4 halved Cherry Tomatoes. Salt and oil. 2. We make the San Jacobos with the pork loin fillets, the cooked ham and the cheese. Open the grill and add a teaspoon of oil to the right-hand frying pan and then put the San Jacobo inside. Because of the shape of the pan, when we close the grill the loin fillets will adopt its shape, making a circular San Jacobo. Close the appliance correctly and start the timer (3 minutes). 4. After 2 minutes (stop the timer), open the appliance and add a teaspoon of oil in the left-hand pan. Add the halved cherry tomatoes and, after adding salt and pepper, put them face down. Close the appliance correctly and start the timer (1 minute). 5. After one minute, open the appliance and serve the San Jacobo. 6. Cook the cherry tomatoes with the appliance open during 2 minutes until they are just right. 7. Serve the cherry tomatoes. Serve the cherry tomatoes. Add a little water to the frying pan where we have cooked the cherry tomatoes, and then pour the resulting juice on to the dish. 11
Veal sirloin with seasonal mushrooms 1 Beef sirloin fillet (2 cm thick). Red onion rings (0.5 cm thick). Mushrooms in season. Salt, oil and pepper. 2. Take the sirloin out of the fridge and add pepper and salt. The sirloin should be cold so that the machine works better and gives the meat a crispy finish. 3. Open the grill and add a spoonful of oil to each of the pans. Put the sirloin in the right-hand pan and place the onion with the seasonal mushrooms in the other (with a dash of salt). Close the appliance correctly. Start the timer (3-4 minutes). 4. Once the time is up, open the grill. Check that the meat and the accompaniment are cooked to our preferred degree. If so, then serve. 5. Serve the meat, together with the mushrooms and onion. 6. To finish off, add a little water to the frying pan where we have cooked the meat to mix with the fat, then add this liquid to the dish. 12
Cod loin with sautéed vegetables. 2 Desalted cod loins. 6 Carrot sticks (0.5 cm thick). 4 Broccoli in little slices (0.5 cm thick). 1 Chopped clove of garlic. Cayenne pepper. Salt and oil. 2. Open the grill and put a spoonful of oil in both pans. Put the broccoli in the left-hand pan and the carrot sticks in the right-hand pan. Close the appliance correctly and start the timer (5 minute). 3. After 3 minutes (stop the timer), open the grill and turn the vegetables over. Spray a little oil over the vegetables. Once again, close the machine (correctly). Start the timer (2 minutes). 4. Once the time is up, open the grill and remove the vegetables. Place the cod in the same liquid left by the carrot with the skin facing down. Clean the other frying-pan with kitchen roll and add oil (two spoonfuls), chopped garlic and cayenne pepper. Close the appliance correctly and start the timer (3 minutes). 5. When the three minutes are up, open the appliance, serve the cod on the dish together with the vegetables (to which we add salt) and add the garlic and cayenne sauce (but remove the cayenne from the dish so it isn t too spicy). 13
Salmon with green asparagus and Romesco sauce. 1 Slice of tomato (2 cm thick). 4 Green asparagus pieces. Romesco Sauce. Fresh dill. Salt, oil and pepper. 2. Open the grill and add a spoonful of oil in both pans. Put the green asparagus pieces in the left-hand pan and the salmon, with a little salt, in the right-hand pan. Leave the machine open and start the timer (3 minutes). 3. When the three minutes are up, turn over the asparagus and close the machine correctly. Start the timer (2 minutes). 4. Open the grill, serve the salmon and the other parts of the recipe. Add a dash of dill for extra flavour. 14
Hake in green sauce with mushrooms cooked on the griddle 1 Hake fillet. Mushrooms (washed, and only the top part) Cooked peas. Ingredients for green sauce: ½ Very finely chopped onion. Parsley (finely chopped). 1 Spoonful of flour. 70ml. white wine. 1 Clove of garlic. Oil, salt and pepper. 1. Switch the grill on at a temperature of 180º, without using the upper extra plate when the green light turns off then the temperature is right for cooking. 2. Pour a little oil into one of the pans. Add the onion and garlic. When the onion is transparent, add the flour. Stir the flour to brown it. While continuing to stir, pour in the wine and continue to stir for another 3-4 minutes. Remove the sauce from the grill, but keep it warm. 3. Put the other pan in the grill and add a few drops of oil. Add the hake. 4. Meanwhile, place the mushrooms face down in the grill, with a little oil. 5. Turn the hake and the mushrooms over. Add salt and pepper. 6. Serve the hake and the mushrooms and pour the green sauce and the cooked peas over the fish. 15
Electrodomésticos JATA, S.A. ESPAÑA Zubibitarte, 8 48220 ABADIANO - Bizkaia Tel. 902 100 110 / 94 621 55 40 Fax 902 100 111 / 94 681 44 44 www.jata.es Videos de las recetas en: https://goo.gl/lusrka