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POTATO CHART
MENU
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
Boiled/Jacket
Potatoes
(initial temp 20°C)
0.1 - 0.8 kg (100 g)
Bowl & lid
Peel the potatoes and cut them into similar sized
pieces, if necessary.
Put them in a bowl.
Add the required amount of water (2 tbsp. per
100 g) and add a little salt.
Cover with lid.
When the audible signals sound, stir and recover.
After cooking, let stand for 1-2 minutes.
French Fried
Potatoes
(recommended for
conventional ovens)
(initial temp -18°C)
0.2 - 0.4 kg (50 g)
Flat round gratin dish or
Flan dish & high rack
• Place the french fried potatoes in a flan dish on the
high rack.
When the audible signals sound, turn over.
After cooking, remove from the flan dish and serve
on a plate.
Season with salt as desired.
NOTE: Use the MORE ( V ) key for cooking thin
french fried potatoes.
INSTANT ACTION CHART
MENU
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
Roast Chicken
(initial temp 5°C)
0.9 - 2.0 kg (100 g)
Low rack
Mix the ingredients and spread on chicken.
Pierce the skin of the chicken.
Put the chicken breast side down on the low rack.
When the audible signals sound, turn the chicken
over.
After cooking, let stand for approx. 3 minutes.
Roast Pork
(initial temp 5°C)
0.6 - 2.0 kg (100 g)
Low rack
Using lean rolled roast pork is recommended.
Mix all ingredients and spread them on the pork.
Place the pork on the low rack.
When the audible signals sound, turn the food over.
After cooking, let stand, wrapped in aluminium foil
for approx. 10 minutes.
Chicken legs
(initial temp 5°C)
0.2 - 1.0 kg
(0.2 - 0.3 kg: 50 g
0.3 - 1.0 kg: 100 g)
High rack
Mix the ingredients and spread on chicken legs.
Pierce the skin of the chicken legs.
Put the chicken legs on the high rack with the thin
ends towards the centre.
When the audible signals sound, turn the food over.
After cooking, let stand for approx. 3 minutes.
Ingredients for 1.2 kg roast chicken:
1
/2 tsp salt and pepper, 1 tsp sweet paprika,
2 tbsp oil.
Ingredients for 1 kg rolled lean pork:
1 crushed garlic clove, 2 tbsp oil, 1 tbsp sweet
paprika, a little cumin powder, 1 tsp salt.
Ingredients for 1 kg (5 pieces) chicken legs:
2 tbsp oil, 1/2 tsp salt, 1 tsp sweet paprika,
1 tsp rosemary.
R-960N_01-47.indd 30
R-960N_01-47.indd 30
4/28/08 4:40:10 PM
4/28/08 4:40:10 PM
31


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