Identify the cooking equipment
Ask whether the kitchen has a hob, microwave, oven or combination appliance. Photographs can make a microwave and a small oven look similar, so request clarification if baking or roasting is part of your plan. Check the number of hob rings and the pots and pans supplied for the guest count.
Look for ordinary preparation space, a chopping board, knives and enough plates. A compact kitchen may be entirely adequate for simple meals, but it is easier to plan when you know whether two pans can be used comfortably at the same time.
Build meals around the available method
Without an oven, consider meals prepared on the hob, assembled cold or reheated using the supplied appliance. Pasta with vegetables, a pan-cooked egg dish or a substantial salad can be adapted to different preferences without requiring a large collection of equipment. Choose recipes you already understand rather than testing an unfamiliar method in an unfamiliar kitchen.
Read preparation instructions before buying packaged food. An item pictured as an easy dinner may require an oven, and the presence of a microwave does not mean every product has a suitable microwave method. Buy only what can be prepared according to its instructions with the equipment available.
Keep the first shop flexible
Start with a small amount of food until you have checked the appliances and storage. A few ingredients that can appear in more than one meal reduce waste if the group decides to eat out. Consider the fridge's capacity and any freezer requirement as well as the cooking method.
For several guests, plan the order of preparation. One hob ring and one small pan may mean cooking in batches, while a cold side dish can make serving easier. The dining space also matters: make sure there is somewhere practical to put the finished meal.
If an advertised appliance is missing or not working, contact the accommodation provider promptly and adjust the meal plan while the issue is addressed. Avoid bringing in improvised cooking equipment without checking the property's rules and the equipment's instructions. A limited kitchen can still be useful when the meals fit its actual capabilities.
