COOKING GUIDE
31
Food Qty
Programme
MICRO-WAVE +
CIRCULAR
HEATING
Duration
(min)
Recommendations
Insert on level 2
Lamb shoulder on
the bone
1,300 g 200 W + 200°C 32 - 37 In the drip tray
Boneless rib steak 800 g 200 W + 200°C 23 - 28 In a dish, on the grid
Chicken, guinea fowl 1,200 g 200 W + 200°C 35 - 40 In a dish, on the grid, level1
Roast turkey 800 g 300 W + 300°C 32 - 37 In a dish, on the grid
Pork roast 1,200 g 300 W + 300°C 47 - 52 In a dish, on the grid
Veal - roast 1,000 g 300 W + 300°C 37 - 42 In a dish, on the grid
Quiche 200 W + 200°C 30 - 35 In a dish, on the grid
Whole grain bread 200 W + 250°C 20 - 25 Cake mould, level 1
Use a dish suitable for micro-wave ovens that resists high temperatures, preferably in terra cotta (less splat-
tering than in a glass dish).
When possible, cook roasts without fatty exterior layers to avoid smoke and grease splattering.
After cooking, season the roast, wrap it in aluminium paper and let it sit for 10 minutes. This will help relax the
meat fibres and the roast will be more tender and juicy.
Cooking guide in circulating heat + micro-wave mode
Cooking on two levels: (for pastry, choose the option without micro-
wave)
To simultaneously cook an 800 g roast veal and 800 g of potatoes au gratin, set the appliance as
follows:
55 min. at 170°C + 300 W.
Put the au gratin in the glass dish at level 1 and the roast in a separate dish on level 3.
