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Sharp r 2 b 34 Manual

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TABEL VOOR EXPRES MENU & EXPRES BEREIDEN
NEDERLANDS
TOETS
EXPRES BEREIDEN
Nu.
EC-1 Bereiden
Diepvriesgroente
e.g. Spruitjes,
groene bonen,
erwten gemengde
groente, broccoli
GEWICHT (Eenheid)/
KEUKENGEREI
0,1 - 0,6 kg (100 g)
(Begintemperatuur
-18° C)
Schaal met
magnetronfolie/
deksel
METHODE
• Voeg 1 eetl water per 100 g toe.
(Voor champignons is er geen extra
water nodig).
• Plaats het deksel op de schaal.
• Wanneer de oven stopt, de
hoorbaar teken toon en de
“ROEREN” zinnebeeld verschijneter
in het display, het voedsel roeren
en weer bedekken.
• Na het koken laat u de groente 1-2
minuten lang rusten.
OPMERKING: Als de bevroren
groente aan elkaar vast zit, dient u de
handbediende functies te gebruiken.
METHODE
• Voor Kip en Groente casserole, zie
de recepten op pagina 72.
* Totaalgewicht van alle ingrediënten.
• Voor Gehakt en Ui, zie de recepten
op pagina 72.
• Wanneer de oven stopt, de
hoorbaar teken toon en de
“ROEREN” zinnebeeld
verschijneter in het display, het
voedsel roeren en weer bedekken.
* Totaalgewicht van alle ingrediënten.
• Voor Visfilet met saus, zie de
recepten op pagina 72.
* Totaalgewicht van alle ingrediënten.
• Voor Gratin, zie de recepten op
pagina 73.
* Totaalgewicht van alle ingrediënten.
GEWICHT (Eenheid)/
KEUKENGEREI
0,5 - 1,5 kg* (500 g)
(
Begintemperatuur
Kip 5° C)
Gratineerschotel en
magnetronfolie
0,5 - 1,5 kg* (500 g)
(
Begintemperatuur
Gehakt 5° C)
Schaal met deksel
0,5 - 1,5 kg* (500 g)
(
Begintemperatuur
Vis 5° C,
Saus 20° C)
Gratineerschotel en
magnetronfolie
0,5 - 1,5 kg* (500 g)
(
Begintemperatuur
20° C)
Gratineerschotel
EXPRES MENU
Nu.
C1-1 Expres Menu
Kip en Groente
casserole
C1-2 Expres Menu
Gehakt en Ui
C2-1 Expres Menu
Visfilet met saus
C2-2 Expres Menu
Gratin
TOETS
x1
x1
x2
x1
x2
4. R-24ST/2B34 Dutch 01/05/2001 15:01 Page 69
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