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A39559, R877 En. Rus. O/M
Russian Menu Guide
Menu
Procedure
Pad
Weight
Peel the potatoes and cut them into similar
sized pieces.
Put the potato into a casserole. Add 2 tbsp
water per 100 g and a little salt.
Cover with a glass lid.
When the oven stops, rearrange the potato,
cover and continue to cook.
After cooking, let the potatoes stand
covered for 2 minutes.
NOTE: For PUREE, cut into smaller pieces
and use the MORE setting. After
cooking, mash potatoes.
X1
RU-1-1
Boiled Potato
0.3 - 1.0 kg
(Initial temp 20˚C)
X2
RU-2
Pelmeny Boiled
(Thin type)
0.1 - 0.5 kg
(Initial temp
pelmeny -18˚C,
water 20˚C)
X3
RU-3
Vareniki Boiled
0.1 - 0.5 kg
(Initial temp
vareniki -18˚C,
water 20˚C)
Put the required water in a suitable sized
casserole.
For 100 g, 400 ml water. For 300 g, 700 ml
water. For 500 g, 1000 ml water.
Heat water uncovered.
When the oven stops, add frozen pelmeny
in a casserole, stir and continue to cook.
NOTE: For thick type, use the MORE setting.
After cooking, let stand for 5 minutes.
Put the required water in a suitable sized
casserole.
For 100 g, 400 ml water. For 300 g, 700 ml
water. For 500 g, 1000 ml water.
Heat water uncovered.
When the oven stops, add frozen vareniki
and a little salt in a casserole, stir and
continue to cook.
COOKING GUIDES
RU-4
Fried Potato
X4
0.2 - 0.6 kg
(Initial temp 20˚C)
Peel the potatoes and cut them into small
pieces. Do not cut very thin pieces.
Put the potatoes in a flan dish not to be
overlaped. Brush potato with vegetable
oil.
Place on the high rack, uncovered.
When the oven stops, turn potato over.
Continue to cook.
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R-7571L [EN] Ckbk.p65 31/3/07, 5:42 PM16
17


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