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44 GB
Microwave
Proof Dish
Microwave and
Oven Proof Dish
Crisp Plate &
Crisp Handle
Steamer
(bottom and lid)
Low Rack High Rack
FOOD RECIPES WEIGHT COOKING
DURATION ACCESSORIES PREPARATION
7-RICE/ CEREALS
P2
Spelt
100-400g20.5-
50.5min
Place from 100g to 400g spelt on the bottom
(base) of the steamer, each 100g add 180ml
water and 1ml salt, mix well and cover with
steamer lid. Do not use the grid of the steamer.
P3
Quinoa
100-400g22.5-42min
Place from 100g to 400g of quinoa on the
bottom (base) of the steamer, each 100g add
200ml water, 0.2ml salt and 20g dried tomatoes
, mix well and cover with steamer lid. Do not use
the grid of the steamer.
8-DESSERTS/ PASTRIES
P1 Home Made
Fruit Pie
1200g 24min
Line the Crisp Plate with the short pastry, pierce
it and sprinkle the bottom with bread crumbs to
absorb the juice from the fruit. Fill with chopped
apples mixed with sugar and cinnamon.
P2
Scones
560g 13.5min
Mix well 275 to 300g strong our, 10g baking
powder, 4g salt, 50g melted margarine, 200ml
milk, shape into one piece which diameter is
20cm on greased microwave and oven proof
dish.
P3
Crisp Cake
600g 10min
In a mixing bowl add 170g sugar and 2 large size
eggs and mix at high speed, then reduce speed
and add 50g of previously melted margarine,
170g white our, 10g of baking powder and
100g of milk.
Grease the crisp plate and sprinkle with bread
crumbs. Pour the batter onto the Crisp Plate.
P4 Nuts roasted
50g-
200g 5.7-7.5m in Add nuts when the Crisp Plate is preheated. Stir
when oven prompts.
P5
Fruit
150g-
500g sensor Peel and cut into wedges, place at steamer grid.
Add 100ml water in bottom and coverwith lid.
P6
Sponge cake
900g 46min
Mix well 250g our, 15g baking powder, 250g
sugar, 50g melted margarine, 100ml milk, pour
into container with baking sheet.
6TH SENSE CHEF MENU MWP 339
Steamer (bottom with
lower grid and lid)
44


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