13
12
SUGAR
Six lines of information about
ingredients can be shown at one
time on Recipe Master's LCD.
Each ingredient is given a line of
its own, and units of measurement
have been abbreviated. (See
MEASURING
for measurement
abbreviations.)
Use the
UP
or
DOWN
keys to place
the arrow next to a line of text,
and then read the information as it
scrolls from right to left. (See
SET UP to adjust the scrolling
speed.)
Note: If you'd like to save the
ingredients for a recipe to your
Recipe Master’s shopping list,
when you have the ingredients on
screen, press
SAVE
to save all the
ingredients to “
ENTIRE RECIPES
”
under “
SHOPPING LIST
.” (See page
15.) The LCD will then display:
SAVED TO
SHOPPING LIST!
After you save ingredients to your
shopping list, Recipe Master will
return you to the list of ingredi-
ents. (If you'd like to return to the
If you have selected a recipe for
which the ingredients are divided
into two or more parts, such as the
recipe “
BEAN SOUP WITH BASIL
SAUCE
,” after you first select
INGREDIENTS
, the LCD presents
you with an additional choice. For
this example, the LCD will dis-
play:
THE PISTOU
THE SOUP
Use
UP
or
DOWN
to scroll, and
then press
ON
/
ENTER
to select
PIS
-
TOU
if you want to view the ingre-
dients necessary for the pistou,
and select
SOUP
to see which
ingredients are needed for the
soup. If you are saving the ingre-
dients to your shopping list, you
don't need to save both lists. Just
save either list of ingredients and
the other list of ingredients will
then also be saved. (However, be
sure to save any additional ingre-
dients which might be listed for a
recipe under
ASSEMBLY
if a recipe
includes an assembly.)
Preparation
After first viewing any steps of
ASSEMBLY
listed for a recipe (see
above), press
UP
or
DOWN
to scroll
through an instruction menu, and
Remember to look at the
ASSEM
-
BLY
information before starting to
prepare a recipe, because you’ll
find essential information includ-
ed here. For example, the recipe
for Visidantine Almond Tart lists
the ingredients and steps to follow
for making the tart's pastry shell
under
ASSEMBLY
. (You will need
to have made the pastry shell
before continuing with the rest of
the recipe.)
After you select
ASSEMBLY
and
confirm your choice by pressing
ON
/
ENTER
, a submenu will appear
on your LCD. Press the
UP
or
DOWN
key to scroll to
INGREDI
-
ENTS
and press
ON
/
ENTER
to con-
firm your choice. This will let you
see what ingredients are needed
for this part of the overall recipe.
If you are scrolling through the
ASSEMBLY
menu of the Visidantine
Almond Tart recipe as in the
example above, you can also
select
PREPARATION
to scroll
through the steps of preparation
for the tart shell. (Each line on
the screen will show the begin-
ning of a step. Use the
UP
or
DOWN
key to place your arrow
next to a step, and then press
ON
/
ENTER
to read the details of
the step. Press the
DOWN
key to
advance through a step six lines at
a time. Note: if you press
NEXT
,
you will go to the next step, and if
you hold down the
UP
key and
then press
NEXT
, you will return
to the previous step.)
Ingredients
From an instruction menu, to
view the list of
INGREDIENTS
for a
recipe you have selected, use the
UP
or
DOWN
key to scroll to
INGREDIENTS
and then press
ON
/
ENTER
to confirm. For exam-
ple, you might see the following
list of ingredients (but keep in
mind that only 11 characters can
actually appear per line at one
time):
2 5- TO 6-POUND
DUCK
2 TBS PLUS 1/2 CUP
DARK SOY SAUCE
4 CUPS LIGHT SOY
SAUCE
1/4 CUP COLD
WATER
1/4 CUP DRY SHERRY
2 OZ CHINESE ROCK
