FOOD CATEGORY | FOOD TEMP. | UTENSILS | WEIGHT LIMIT | INSTRUCTIONS |
1. JACKET POTATO |
|
|
| Wash, dry and prick potato with a fork several times. Place the |
| Room temp. | Glass tray | 0.1 kg ~ 1.0 kg | potato with three pieces of paper towel in the centre of the glass |
| tray. | |||
|
|
|
| |
|
|
|
| After Cooking, let stand covered with foil for 5 minutes. |
|
|
|
|
|
2. FRESH VEGETABLE |
|
|
| Place prepared vegetables into a suitable sized container |
| Room temp. | Glass tray | 0.2 kg ~ 0.8 kg | (e.g. casserole dish). |
| Add 30 ml water per 200 g vegetables. | |||
|
|
|
| |
|
|
|
| After Cooking, let stand for 3 minutes. |
|
|
|
|
|
3. FROZEN |
|
|
| Place prepared frozen vegetables into a suitable sized |
VEGETABLE | Frozen | Glass tray | 0.2 kg ~ 0.8 kg | container. Add 30 ml water per 200 g vegetable. |
| Cover and place in the centre of the glass tray. | |||
|
|
|
| |
|
|
|
| After Cooking, let stand for 3 minutes. |
|
|
|
|
|
13