The fi nal cooking result will vary according to the food condition (e,g. initial temperature, shape, quality). Check the food after cooking and if necessary continue
cooking manually.
Fresh Vegetables
Carrots
Potato
Beans / Brussels Sprouts
Broccoli / Caulifl ower
Zucchini / Spinach / Cabbage
}
}
}
}
1 serve
( approx. 400 g )
Menu
Procedure
Initial
Temperature
(approx.)
Quantity
(Unit per pressing each
INSTANT ACTION pad)
Dinner Plate
+ 3°C
Refrigerated
• Cover with plastic wrap.
• After cooking, stand covered.
Standing
Time
(minutes)
MEAT POTATO VEGETABLES
175-180g 125g 100g
Beef, Lamb sliced
2 varieties
Chicken, T-Bone
eg. sliced Carrot, Zucchini
Broccoli
Beverage
includes: Tea
Coffee
Water
1 – 4 cups
(1 cup, 250 ml)
+ 20°C
Room temperature
• No cover
• Place on the outside of turntable.
• After reheating, stir.
0.1 – 0.6 kg
(0.1 kg)
+ 3°C
Refrigerated
• Wash the vegetables.
• Arrange the vegetables in a shallow dish in the
following way: hard vegetables around the outside,
soft vegetables in the centre, medium vegetables
in-between.
• Cover with glass lid or plastic wrap.
• After cooking, stand covered and stir.
hard vegetables
medium vegetables
soft vegetables
0.1 – 0.6 kg
(0.1 kg)
– 18°C
Frozen
• Before cooking, separate vegetables eg. broccoli
as much as possible.
•
Arrange the vegetables in a shallow dish in the
following way : hard vegetables around the outside,
soft vegetables in the centre, medium vegetables
in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stand covered and stir.
Frozen Vegetables
Carrots
Beans / Brussels Sprouts
Broccoli / Caulifl ower
Corn
Green Peas
Mixed Vegetables
hard vegetables
medium vegetables
soft vegetables
Jacket Potato
Potato (whole)
1 – 6 pieces
+ 20°C
Room temperature
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
•
The oven will “beep” and stop, CHECK will fl ash on
and off.
Turn over potatoes and press start to continue
cooking.
• After cooking , stand, covered with aluminium foil.
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