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Sharp r 334 w Manual

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TABELLE PER LA MENU EXPRESS
E COTTURA EXPRESS
PULSANTE
PULSANTE
PROCEDIMENTO
• Per Pollo e Verdure piatto,
vedere le ricette a pagina 67.
* Peso total per intero Ingredienti.
• Per Macinata e Cipolla,
vedere le ricette a pagina 67.
* Peso total per intero Ingredienti.
• Per Filetto de Pesce con Salsa,
vedere le ricette a pagina 67.
* Peso total per intero Ingredienti.
• Per Gratin, vedere le ricette a
pagina 68.
* Peso total per intero Ingredienti.
MENU EXPRESS
Nu.
C1-1 Menu Express
Pollo e Verdure piatto
C1-2 Menu Express
Macinata e Cipolla
C2-1 Menu Express
Filetto de Pesce con
Salsa
C2-2 Menu Express
Gratin
QUANTITÀ (Unità di
incremento) / UTENSILI
0,5 - 1,5 kg* (500 g)
(Temperatura iniziale
Pollo 5° C)
Piatto per gratin e
pellicola microonde
0,5 - 1,5 kg* (500 g)
(Temperatura iniziale
Gehakt 5° C)
Ciatola e coperchio
0,5 - 1,5 kg* (500 g)
(Temperatura iniziale
Vis 5° C,
Saus 20° C)
Piatto per gratin e
pellicola microonde
0,5 - 1,5 kg* (500 g)
(Temperatura iniziale
20° C)
Piatto per gratin
x1
x2
x1
x2
COTTURA
EXPRESS Nu.
EC-1 Cottura
Verdure surgelate
e.g. cavolini di
Bruxelles, fagiolini,
piselli, verdure miste,
broccoli
x1
QUANTITÀ (Unità di
incremento) / UTENSILI
0,1 - 0,6 kg (100 g)
(Temperatura iniziale
-18° C)
Ciatola e pellicola
microonde/coperchio
PROCEDIMENTO
• Aggiungere un cucchiaio di
acqua ogni 100 g. (Per i
funghi non è necessario
aggiungere acqua).
• Coprire con un coperchio.
• Quando il forno si blocca e
viene emesso un segnale
acustico, girare e rimettere il
coperchio.
• A fine cottura, lasciare
riposare per 1 o 2 minuti.
NOTA: Se le verdure surgelate
formano un insieme compatto,
cuocerle manualmente.
5. R-334 Italian O/M 9/2/01 9:54 am Page 64
… 68 …


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