Fresh Food | Serving Size | Power | 1 step (min.) | 2 step (min.) |
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Baked Apples | 2 apples | 300 W + Grill | - | |
| (ca. 400 g) |
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| Instructions |
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| Core the apples and fill them with raisins and jam. Put some | |||
| almond slices on top. Put apples on a flat glass pyrex dish. Place | |||
| the dish directly on the low rack. |
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Chicken Pieces | 500 g (2 pcs) | 300 W + Grill | ||
| Instructions |
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| Brush chicken pieces with oil and spices. Put them in a circle on | |||
| the high rack. After grilling stand for |
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Roast Chicken | 1200 g | 450 W + Grill | 17 | |
| Instructions |
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| Brush the chicken oil and spices. Put the chicken on the low rack. | |||
| After grilling stand for 5 minutes. |
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Roast Fish | 300 W + Grill |
Instructions
Brush skin of whole fish with oil and add herbs and spices. Put two fishes side by side (head to tail) on the high rack. After grilling stand for
CONVECTION
Cooking with convection is the traditional and well known method of cooking food in a traditional oven with hot air.
The heating element and the fan position is at the
Cookware for convection cooking:
All conventional ovenproof cookware, baking tins and sheets – anything you would normally use in a traditional convection oven – can be used.
Food suitable for convection cooking:
All biscuits, individual scones, rolls and cakes should be made by this mode as well as rich fruit cakes, choux pastry and soufflés.
MICROWAVE + CONVECTION
This mode combines the microwave energy with the hot air and is therefore reducing the cooking time while giving the food a brown and crispy surface.
Cooking with convection is the traditional and well known method of cooking food in an oven with hot air circulated by a fan on the
Cookware for cooking with microwaves + convection:
Should be able to let the microwaves pass through. Should be ovenproof (like glass, pottery or china without metal trims); similar to the cookware described under Microwave + Grill.
Food suitable for Microwave + Convection cooking:
All kinds of meats and poultry as well as casseroles and gratin dishes, sponge cakes and light fruit cakes, pies and crumbles, roast vegetables, scones and breads.
06 COOKING GUIDE