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Sharp r 334 w Manual

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TABEL VOOR EXPRES MENU & EXPRES BEREIDEN
TOETS
TOETS
METHODE
• Voor Kip en Groente
casserole, zie de recepten
op pagina 51.
* Totaalgewicht van alle
ingrediënten.
• Voor Gehakt en Ui, zie de
recepten op pagina 51.
* Totaalgewicht van alle
ingrediënten.
• Voor Visfilet met saus, zie de
recepten op pagina 51.
* Totaalgewicht van alle
ingrediënten.
• Voor Gratin, zie de recepten
op pagina 52.
* Totaalgewicht van alle
ingrediënten.
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
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
x1
x2
x1
x2
EXPRES BEREIDEN
Nu.
EC-1 Bereiden
Diepvriesgroente
e.g. Spruitjes, groene
bonen, erwten
gemengde groente,
broccoli
x1
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.
• Zodra u het belsignaal hoort
en de oven stopt, roert u de
groente om en doet het
deksel weer op de schaal.
• 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.
4. R-334 Dutch O/M 9/2/01 9:55 am Page 48
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