INSTANT ACTION CHART
19
POTATO CHART
ENGLISH
Procedure:
• Remove the deep-frozen, French-fried potatoes
(recommended for conventional ovens) from the
package and place them on the turntable.
• For thick French fried potatoes, use the
MORE ( ) key, for Potato croquettes use the
LESS ( ) key.
• After cooking, remove from the turntable and put
on a plate for serving.
French Fried Potatoes
Quantity: 0,2 - 0,4 kg
Utensils: Directly on the turntable
Increasing unit: 50 g
Initial food Temp: -18
o
C, Frozen
Recommended
menus: French Fried potatoes, potato
croquettes.
▲
▲
Boiled Potatoes /
Jacket Potatoes
Quantity: 0,1 - 0,8 kg
Utensils: Bowl & lid
Increasing unit: 100 g
Initial food temp: 20° C (room temperature)
Recommended
menus: Potatoes with or without skins.
Procedure:
Boiled Potatoes: Peel the potatoes and cut them
into similar sized pieces.
Jacket Potatoes: Choose potatoes of similar size
and wash them.
• Put the boiled or jacket potatoes into a bowl.
• Add the required amount of water (per 100g)
approx 2 tbsp and a little salt.
• Cover with a lid.
• When the oven stops and the audible signals
sound, stir and re-cover.
• After cooking, let the potatoes stand covered for
1-2 minutes.
Roast Chicken
Quantity: 0,9 - 1,8 kg
Utensils: Low Rack
Increasing unit: 100 g
Initial food Temp: 5° C, Chilled
Ingredients: for 1,0 kg grilled chicken:
1/2 tsp salt and pepper.
1tsp paprika, sweet.
2 tbsp oil.
Recommended
menus: Roast chicken
Procedure:
• Mix the ingredients and spread on chicken.
• Pierce the skin of the chicken.
• Place the chicken on the low rack with breast side
down.
• When audible signals sound, turn the chicken
over.
• After cooking, let the chicken stand for approx. 3
minutes.
R-852 ENGLISH 5/5/99 2:05 pm Page 19
