Fresh food | Serving Size | Power | 1 step (min.) | 2 step (min.) |
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 | 500 g (2 pcs) | 300 W + Grill | ||
Pieces | 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 |
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| 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 |
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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.
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