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| MENU NO. | WEIGHT (Increasing | PROCEDURE | |||
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| 0,1 - 0,3 kg (100 g) | • Place in a big bowl and add boiling water. | ||||
| Rice | Big bowl & lid | • Cover with a lid. | ||||
| (initial temp rice 20°C) |
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| • Place the dish in the centre of the turntable. | |
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| • When the audible signals sound, stir and recover. |
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| Rice | Boiling Water |
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| • When the audible signals sound again, stir and recover, |
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| 100 g | 250 ml |
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| replace into the oven and press start. | ||
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| 200 g | 450 ml |
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| 300 g | 650 ml |
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| • Stand for approx. 10 mins after cooking. |
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| 0,9 - 2,0 kg (100 g) | • Mix the ingredients and spread on the chicken. | ||||
| Roast Chicken | Low Rack | • Pierce the skin of the chicken. | ||||
| (initial temp 5°C) |
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| • Put chicken breast side down on the low rack. | |
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| • When audible signals sound, turn the chicken over. |
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| Ingredients for 1,2 kg Roast chicken: |
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| • After cooking, let the food stand for 3 minutes in the | |||
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| Salt and Pepper, 1 tsp sweet paprika, 2 tbsp oil |
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| oven. | |||
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| 0,6 - 2,0 kg (100 g) | • Lean roast pork is recommended. | ||||
| Roast Pork | Low Rack | • Mix all ingredients and spread them onto the pork. | ||||
| (initial temp 5°C) |
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| • Place the pork on the low rack and cook. | |
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| Ingredients for 1 kg rolled lean pork: |
| • When audible signals sound, turn the food over. | |||
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| 1 garlic clove, crushed, 2 tbsp oil, 1 tbsp sweet |
| • After cooking, let the food stand wrapped in aluminium | |||
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| paprika, a little cumin powder, 1 tsp salt |
| foil for approx. 10 minutes. | |||
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| 0,5 - 2,0 kg (100 g) | • Prepare the gratin referring to the page 23. | ||||
| Gratin | Shallow, oval or round | • Place the gratin dish on the low rack. | ||||
| • After cooking, let the food stand covered for approx. | ||||||
| (initial temp 20°C) | gratin dish | |||||
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| e.g. Courgette pasta | Low Rack | |||||
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| gratin and Broccoli- |
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| 0,5 - 1,5 kg (100 g) | • Prepare the cake referring to pages | ||||
| Cake | Baking tin, Saucer | • Put a saucer upside down on the low rack and place the | ||||
| baking tin on it. | ||||||
| (initial temp 20°C) | Low rack | |||||
| • Let the cake stand for approximately 10 minutes after | ||||||
| e.g. Carrot cake, |
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| baking. | ||
| Gugelhupf, Apple cake |
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| • Remove the cake from the baking tin. | ||
| with Calvados |
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