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XXXXXXXXXXXXXPOTATO CHART
MENU | WEIGHT (Increasing |
| PROCEDURE |
| Unit) / UTENSILS |
|
|
Boiled/Jacket | 0,1 - 0,8 kg (100 g) | • | Peel the potatoes and cut them into similar sized |
Potatoes | Bowl & lid |
| pieces, if necessary. |
(initial temp 20° C) |
| • | Put them in a bowl. |
•Add the required amount of water (2 tbsp. per 100 g) and add a little salt.
•Cover with lid.
•When the audible signals sound, stir and recover.
•After cooking, let stand for
French Fried | 0,2 - 0,4 kg (50 g) | • | Place the french fried potatoes in a flan dish on the |
Potatoes | Flat round gratin dish or |
| high rack. |
(recommended for | Flan dish & high rack | • | When the audible signals sound, turn over. |
conventional ovens) |
| • | After cooking, remove from the flan dish and serve |
(initial temp |
|
| on a plate. |
|
| • | Season with salt as desired. |
NOTE: Use the LESS ( ▼ ) key for cooking thin french fried potatoes.
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INSTANT
ACTION
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MENU | WEIGHT (Increasing | PROCEDURE |
| Unit) / UTENSILS |
|
Roast Chicken | 0,9 - 2,0 kg (100 g) | • Mix the ingredients and spread on chicken. |
(initial temp 5° C) | Low rack | • Pierce the skin of the chicken. |
|
| • Put the chicken breast side down on the low rack. |
Ingredients for 1 kg roast chicken: | ||
1/2 tsp salt and pepper, 1 tsp sweet paprika, 2 tbsp oil. | • When the audible signals sound, turn the chicken over. |
•After cooking, let stand for approx. 3 minutes.
Roast Pork | 0,6 - 2,0 kg (100 g) | • | Using lean roast pork is recommended. | |
(initial temp 5° C) | Low rack | • | Mix all ingredients and spread them on the pork. | |
|
|
| • | Place the pork on the low rack. |
| Ingredients for 1 kg rolled lean pork: | |||
| • | When the audible signals sound, turn the food over. | ||
| 1 crushed garlic clove, 2 tbsp oil, 1 tbsp sweet | |||
| paprika, a little cumin powder, 1 tsp salt. | • | After cooking, let stand, wrapped in aluminium foil | |
|
|
|
| for approx. 10 minutes. |
|
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| |
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|
Chicken legs | 0,2 - 1,0 kg | • | Mix the ingredients and spread on chicken legs. | |
(initial temp 5° C) | (0,2 - 0,3 kg: 50 g | • | Pierce the skin of the chicken legs. | |
|
| 0,3 - 1,0 kg: 100 g) | • | Put the chicken legs on the high rack with the thin |
|
| High rack |
| ends towards the centre. |
| Ingredients for 1 kg (5 pieces) chicken legs: | • | When the audible signals sound, turn the food over. | |
| 2 tbsp oil, 1/2 tsp salt, 1 tsp sweet paprika, | • | After cooking, let stand for approx. 3 minutes. | |
| 1 tsp rosemary |
|
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