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English
English
15
MULTICOOK
Cooking meals
without the use of
pressure with the
possibility of setting
the time, temperature
and delayed
start.
20
1 min - 8 hrs
140
40 - 180 °C
Not
possible
1-59 min,
1 -24 hrs
JAM
Cooking jams,
ketchup or chutney
45
1 min -12 hrs
98
40 - 160 °C
Low
Not
possible
PORRIDGE
Cooking oatmeal, rice
paste, etc.
8
1 min - 2 hrs
90
90 - 140 °C
Low
1-59 min,
1 -24 hrs
CAKE
Baking sponge cakes.
40
1 min - 2 hrs
140
40 - 180 °C
Not
possible
1-59 min,
1 -24 hrs
CRISPING
For cooking of baked
dishes such as baked
pasta, potatoes with
meat,
Vegetables with
cheese, moussaka,
etc.
45
1 min - 2 hrs
140
40 - 180 °C
Not
possible
1-59 min,
1 -24 hrs
FRY
For the cooking
of fried cheeses,
schnitzels,
mushrooms,
hamburgers,
cauliflower and other
foods or frying
french fries, croquets
or American fries.
30
1 min - 2 hrs
160
40 - 160 °C
Not
possible
Not
possible
STEAM
Suitable for cooking
vegetable dishes or
cooking dumplings.
When using this
cooking method a
substantial amount
of flavor components
and water soluble
vitamins and trace
elements remain
In the cooked food
5
1 min - 2 hrs
140
Not possible
High
1-59 min,
1 -24 hrs
LEGUMES
Suitable for cooking
legumes
25
1 min - 2 hrs
145
Not possible
High /
medium /
low
1-59 min,
1 -24 hrs
Summary of Contents for MHT 1661 Pressione Nuovo
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Page 69: ...69 1 EN 2 3 4 5 6...
Page 70: ...70 7 8 9 10 11 12 13 14 15...
Page 71: ...71 16 17 18 19 20 21 22 23 24...
Page 72: ...72 25 26 ECG 27 28 29 Do not immerse in water...
Page 73: ...73 1 2 3 4 5 6 7 8...
Page 74: ...74 9 MAX 2 3 3 10 11 12 13 Cancel OPEN...
Page 75: ...75 1 2 15 15...
Page 76: ...76 1 2 3 4 5 6 7 8 1 2 3 4 5 6 7 8...
Page 77: ...77 2...
Page 78: ...78 CLOSED STEW SOUP START CANCEL OPEN 15 2 3 3 MIN...
Page 79: ...79 1 1 8 1...
Page 80: ...80 TIME FUNCTION DELAY START STOP CANCEL TEMPERATURE KEEP WARM PRESSURE...
Page 85: ...85 155 160 1 2...
Page 86: ...86...