KEY AUTOCOOK
MENU
AC-1 Cook
Fresh Vegetables
AC-2 Cook
Frozen Vegetables
e.g. Brussel sprouts,
green beans, peas,
mixed vegetables,
broccoli
AC-3 Cook
French Fried
Potatoes
(recommended
for conventional
ovens)
AC-4 Cook
Grill Skewers
AC-5 Cook
Chicken Legs
WEIGHT (Increasing
Unit)/ UTENSILS
0,1 - 0,6 kg (100 g)
(initial temp 20° C)
Bowl with lid
0,1 - 0,6 kg (100 g)
(initial temp -18° C)
Bowl with lid
0,2 - 0,3 kg (50 g)
(initial temp -18° C)
Flan dish
Rack
0,2 - 0,6 kg (100 g)
(initial temp 5° C)
Rack
0,2 - 0,6 kg (50 g)
(initial temp 5° C)
Rack
PROCEDURE
• Cut into small pieces, eg. strips, cubes or slices.
• Add 1 tbsp water per 100 g and salt as
desired. (For mushrooms no additional water is
necessary).
• Cover with a lid.
• When audible signal sounds, stir and re-cover.
• After cooking, let the food stand for approx 2
minutes.
• Add 1 tbsp water per 100 g and salt as desired.
(For mushrooms no additional water is necessary).
• Cover with a lid.
• When audible signal sounds, stir and re-cover.
• After cooking, let stand for approx. 2 minutes.
NOTE: If frozen vegetables are compacted
together, cook manually.
• Remove the frozen french fried potatoes from
the package and place them in a flan dish.
• Place the dish on the rack in the oven.
• When audible signal sounds, turn 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 pan from
the oven.
• Prepare the grill skewers referring to the recipe
on page GB-30 of the Cookbook.
• Place on the rack and cook.
• When the audible signal sounds, turn 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 audible signal sounds, turn over.
• After cooking, remove and stand for approx. 3
minutes.
GB-11
AUTOMATIC CHARTS
Ingredients for 0,6 kg chicken legs:
3 pieces, 1-2 tbsp oil, 1/2tsp salt,
1 tsp sweet paprika, 1 tsp rosemary
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