En-17
English
Food item
W
eight or
Quantity
Fresh
Frozen
DESSERTS
Donuts/fritters (P
& 5)
1 pce 50 g
2 pcs 100 g
-
-
40 s G 1 + 250 W then 2 min standing time
1 min 10 s G 1 + 250 W then 2 min standing
time
Puf
f pastry cake (2 & 5)
1 pers 120 g
6 pers 400-500 g
30 s G 1 + 250 W then 2 min G 3 then
leave to stand
Approx. 2 min 30 s G 1 + 250 W then leave
to stand
40 s G 1 + 250 W then 2 min standing time
1 min 10 s G 1 + 250 W then 2 min standing
time
Chocolate fondant (P)
470 g 1 pce
-
4 min G 1 + 250 W then 8 min standing time
Macaroons (3)
16 pces 190 g
-
250 W 1 min to 1 min 20 s then 5 min standing time
Chocolate cake with a molten cen-
tre (for cooking) (1)
1 pce 70 g
1 pce 100 g
2 to 3 min G 1 + 250 W
-
-
2 min to 2 min 30 s G 1 + 440 W
- Lemon meringue pie (P)
-
Thin apple tart (P)
-
T
arte
T
atin (2) (apple side down)
-
Apple
T
art Normande (P)
-
Apple and rhubarb tart (P)
-
Apple tart (P)
- Sugar pie (5)
500 g 1 pce
100 g 1 pce
260 g 1 pce
120 g 1 pce
600 g 1 pce
800 g 1 pce
680 g
85 g (1 portion)
170 g 2 portions
700 g 6 portions
800 g
350 g
-
-
-
-
-
1 min 20 s G 1 + 440 W then 12 min standing time
1 min 30 s G 1 + 600 W then 3 min standing time
on wire rack
3 min 20 s G 1 + 600 W then 3 min standing time
on wire rack
2 min 30 s G 1 + 440 W then 2 min standing time
6 min G 1 + 600 W then 6 min standing time
9 min G 1 + 600 W then 10 min standing time
5 min 30 s G 1 + 600 W then 10 min standing time
2 min 10 s G 1 + 250 W then 3 min standing time
3 min 20 s G 1 + 250 W then 4 min standing time
6 min G1 + 440 W then 10 min standing time
7 min G1 + 440 W then 12 min standing time
2 min 30 s G 1 + 250 W then 5 min standing time
Popcorn with sugar (3)
1 x 100 g
-
MAX 2 min 30 s to 3 min
Reheating charts
(1) Remove packaging and place onto a heat-resistant, microwave-transparent dish on the roller ring. (2) Remove packaging and p
lace onto the
roller ring directly or on baking paper
. (3) Use a microwave-transparent dish on the glass turntable. (4) Cover dish. (5)
T
urn
or stir half-way
through heating time.
-
-
-
