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ENGLISH
RECIPE
CODE
To cook, respect these quantities: min. 200 g, max. 800 g
BROCCOLI
L01
To cook, respect these quantities: min. 400 g, max. 1000 g. For opti-
mum results, the artichokes should be the same size
MANGE TOUS
L02
To cook, respect these quantities: min. 200 g, max. 800 g. Cook
either whole or sliced
CARROT
L03
To cook, respect these quantities: min. 300 g, max. 900 g. Whole or
in florets
CAULIFLOWER
L04
To cook, respect these quantities: min. 300 g, max. 900 g
FENNEL
L05
To cook, respect these quantities: min. 200 g, max. 800 g. No addi-
tional water required
MUSHROOMS
L06
Cook whole potatoes of the same size. Place directly on the turntable
as shown in photograph 22 of the Quick Reference Guide. Wash the
skin well and prick with a fork. At the end of cooking, cut the potato
lengthwise and fill with butter, yoghurt or ketchup.
200 G JACKET POTATO
L07
400 G JACKET POTATO
L08
600 G JACKET POTATO
L09
To cook, respect these quantities: min. 300 g, max. 900 g. Diced. No
additional water required
AUBERGINE
L10
To cook, respect these quantities: min. 800 g, max. 1500 g. For opti-
mum results, use FRESH potatoes. After pressing START, you are
recommended to rotate the knob (4) anticlockwise to select a lower
degree of cooking. Never cover the container (see photographs 23
and 24 of the Quick Reference Guide)
ROAST POTATOES
L11
To cook, respect these quantities: min. 300 g, max. 900 g. Cut into
pieces or peel and cook whole.
BOILED POTATOES
L12
NAME / RECIPE Notes / Tips
LL
- VEGETABLES
Types of cooking possible:
COOK FROM FROZEN
(Quantities:
min. 200, max. 1000 g.)
• Once defrosting is complete, the
oven will automatically proceed to
the cooking phase.
• Always use the ovenproof dish (L)
covered with a Pyrex cover or tran-
sparent film.
• All cooking must be carried out
with the container/ovenproof dish on
the low wire rack (F). An example of
how to position the container to cook
vegetables from frozen (with the
exception of roast and au gratin
vegetables) is shown in photograph
18 of the Quick Reference Guide.
COOK
• To prepare boiled vegetables, always add 5
spoonfuls of water for every 500 g of vegetables
and cover the ovenproof dish with transparent film
or a Pyrex cover.
• Ålways use the ovenproof dish (L)
•All cooking must be carried out with the container
on the low wire rack (F). An example of how the
container should be positioned to cook fresh vege-
tables (with the exception of roast or au gratin
vegetables) is shown in photograph 18 of the
Quick Reference Guide.
REHEAT
• To reheat pre-cooked vege-
tables, select one of the reci-
pes from
AA 00 11
to
AA 00 44
(accor-
ding to weight).
CHAPTER 3: AUTOMATIC MODE
