16
EXPRESS MENU & EXPRESS COOK CHARTS
EXPRESS MENU
NO.
C1-1 Express Menu
Chicken Pan with
Vegetables
C1-2 Express Menu
Mince and Onion
C2-1 Express Menu
Gratinated Fish Fillet
C2-2 Express Menu
Gratin
WEIGHT (Increasing
Unit) / UTENSILS
0,5 - 1,5 kg* (500 g)
(initial temp Chicken 5° C)
Gratin dish with microwave
foil
0,5 - 1,5 kg* (500 g)
(initial temp Mince 5° C)
Casserole dish with lid
0,5 - 1,5 kg* (500 g)
(initial temp Fish 5° C)
Gratin dish
0,5 - 1,5 kg* (500 g)
(initial temp 20° C)
Gratin dish
PROCEDURE
• See recipe for Chicken Pan with Vegetables
on page 18.
* Total weight of all ingredients.
• See recipe for Mince and Onion on page 18.
• When the oven stops, the audible signals
sound and in the display appears ‘STIR’, stir
the food and re-cover.
* Total weight of all ingredients.
• See recipes for Gratinated Fish Fillet on pages
18 - 19.
* Total weight of all ingredients.
• See recipes for Gratin on page 19.
* Total weight of all ingredients.
EXPRESS COOK
NO.
EC-1 Cook
French Fried Potatoes
Thick type
(recommended for
conventional ovens)
EC-2 Cook
Grill Skewers
See Recipes on page 36.
EC-3 Cook
Chicken Legs
WEIGHT (Increasing
Unit) / UTENSILS
0,20 - 0,30 kg (50 g)
(initial temp -18° C)
Flan dish
Rack
0,2 - 0,6 kg (100 g)
(initial temp 5° C)
Rack
0,20 - 0,60 kg (50 g)
(initial temp 5° C)
Rack
PROCEDURE
• Remove the frozen french fried potatoes from the
package and place them on a flan dish.
• Place the dish on the rack in the oven.
• When the oven stops, the audible signals
sound and in the display appears ‘TURN
OVER’, turn the food over.
•
After cooking, remove from the dish and put on a
plate for serving. (No standing time is necessary).
• Add salt to taste.
NOTE: The dish gets very hot during cooking.
To avoid burning yourself, please use oven gloves
for removing the flan dish from the oven.
• Prepare the grill skewers.
• Place on the rack and cook.
• When the oven stops, the audible signals
sound and in the display appears ‘TURN
OVER’, turn the food over.
• After cooking, remove and put on a plate for
serving. (No standing time necessary).
•
Mix the ingredients and spread on the chicken legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the rack, skin side down,
with the thin ends towards the centre.
• When the oven stops, the audible signals
sound and in the display appears ‘TURN
OVER’, turn the food over.
• After cooking, remove and stand for
approximately 5 minutes.
BUTTONS
Ingredients for 0,6 kg chicken legs: 3 pieces, 1-2 tbsp
oil,
1
/
2 tsp salt, 1 tsp sweet paprika, 1 tsp rosemary
BUTTONS
x1
x2
x1
x2
x1
x2
x3
