Barazza 1MCBFN, User Manual

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2/ USING YOUR APPLIANCE EN
18
• GUIDE TO AUTOMATIC COOKING
Refrigerated
ready-meals
The P01 function is used to reheat refrigerated pre-prepared dishes
(lasagne, potatoes au gratin, shepherd's pie, fish gratin, etc.) weighing bet-
ween 100 g and 1000 g.
The dishes are reheated on the micro-wave setting.
Remove the product from its packaging and place in a suitably-sized, heat-
resistant, microwave safe dish. For better results, cover the microwave-safe
dish with plastic microwave food wrap or an inverted plate.
Place the dish on the turntable. Wait two minutes before serving to allow the
heat to distribute evenly.
Fresh pizza
The P02 function allows you to reheat and brown fresh pizza.
Cooking is done using the heat circulation mode.
Remove the pizza from its packaging and place it directly on the shelf at
level 2.
Frozen Pizza
The P03 function lets you reheat and brown frozen pizzas weighing bet-
ween 125 and 650 g. The programmed weight should correspond to the
pizza's actual weight.
Cooking is done using the microwave plus grill mode.
Remove the pizza from its packaging and place it directly on the shelf
inserted at level 2.
Roast pork
and beef
This function is used to cook roasts that weigh between 500 and 2000g.
Choose function P04 to cook and brown pork roasts.
Choose function P05 to cook and brown beef roasts.
Cooking is done using a combination of the microwave plus heat circu-
lation and microwave plus grill functions.
Use a microwave safe, heat resistant dish, earthenware for preference
(fewer splashes than with a glass dish).
Where possible, cook roasts without barding fat to reduce smoke and
grease splashes. You will achieve better results with thinner roasts.
Remove the meat from the refrigerator and let it come up to room tem-
perature for one hour before putting it in the oven.
Place the dish on the shelf at level 2.
After cooking, wrap the roast in aluminium foil and leave it to rest for 10
minutes. This will help relax the meat fibres and the roast will be more
succulent.