Weight
Initial
Code
Menu
Instructions
Utensil
Limit
Temperature
1-3
Cutlet
0.2-0.4 kg
Refrigerated
Ingredients
Crisp tray on
500 g lean grouond lamb or beef
the High rack
500 g small potatoes, cooked and mashed
3 eggs, lightly beaten
2 tablespoons chopped parsley
Salt and pepper to taste
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1
With meat mixture, make balls about 4-5 cm
diameter
and shape balls into ovals about 1 cm thick each.
Brush cutlet with oil.
2. P lace food on the Crisp tray on the High rack.
Choose the menu and weight, press start.
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continue cooking.
1-4
Fish
0.2 - 0.6 kg
Refrigerated
Ingredients
Crisp tray on
Schnitzel
the High rack
2 eggs, lightly beaten
Salt and pepper to taste
1.
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Choose the menu and weight, press start.
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continue cooking.
1-5
French
0.1 - 0.3 kg
Frozen
1. S pread frozen potato products out on the Crisp
Crisp tray on
Fries
tray on the High rack. For the best results, cook
the High rack
in a single layer. Choose the menu and weight,
press start.
1-6
Hamburgers
0.2 - 0.4 kg
Refrigerated
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Crisp tray on
Brush hamburgers with oil.
the High rack
2. Place food on the Crisp tray on the High rack.
Choose the menu and weight, press start.
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3
continue cooking.
1-7
Sausages
0.2 - 0.6 kg
Refrigerated
0.2 - 0.4 kg
Room
1. Remove all packaging and slit on the surface.
Crisp tray on
2. Place food on the Crisp tray on the High rack.
the High rack
Choose the menu and weight, press start.
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continue cooking.
1-8
Wedge
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1
Crisp tray on
Potatoes
Brush potatoes with oil.
the High rack
2. Place food on the Crisp tray on the High rack.
Choose the menu and weight, press start.
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continue cooking.
24
HOW TO USE
