Princess 262008 Mode D'emploi page 9

U.K. WIRING INSTRUCTIONS
The wires in the mains lead are coloured in accordance with the following code:
BLUE
BROWN
GREEN/YELLOW
As the colours of the wire in the mains lead of this appliance may not correspond with the colour mar-
kings identifying the terminals on your plug, proceed as follows:
The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or
coloured black.
The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L
or coloured red.
The wire which is coloured GREEN/YELLOW must be connected to the terminal which is marked with
the letter E or and is coloured GREEN or GREEN/YELLOW
WARNING: THIS APPLIANCE MUST BE EARTHED
RECIPES
STEAMED "POACHED" EGG, SAUSAGE AND ASPARAGUS (1 PORTION)
1 egg (broken into the foil case)
1-2 sticks of asparagus
2-3 hotdog sausages
Salt and pepper to taste
Method
1. Transfer the egg to the foil case. Add salt and pepper to taste.
2. Cut the asparagus into bite size pieces. Cut into the sides of the sausage (without cutting right through)
if desired.
3. Using a measuring cup, pour water into the metal plate to medium 4 or 5. Put the egg rack and the
steam plate in position; place the egg, asparagus and sausage on top, but not too close to the sides.
4. Close the lid tightly and turn the switch to the ON position.
5. As soon as the buzzer sounds, immediately turn the switch to the OFF position. When the steam has
settled down, remove the lid.
6. The dish is ready to serve.
STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN
170g broccoli (1 large bunch), tough stems discarded
2 teaspoons extra-virgin olive oil
10g finely grated Parmigiano-Reggiano (3 tablespoons)
Cut broccoli into 4-5 cm wide florets. Peel stem and cut lengthwise into 1 cm wide sticks.
Use the measuring cup to pour water into the metal container to medium 4 or 5.
Steam broccoli on the steam plate until tender for 5 to 6 minutes. Transfer to a bowl and toss with oil,
cheese, and salt and pepper to taste.
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
175g medium asparagus, trimmed (1 to 2)
1 teaspoon Sherry vinegar
1/2 teaspoon minced shallot
1 small dollop Dijon mustard
1 pinch salt
1 small pinch black pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely chopped fresh tarragon
1/2 large egg, hard-boiled
NEUTRAL
LIVE
EARTH
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