32
ENGLISH
fresh food
portion
power
1st side
time
(min.)
2nd side
time
(min.)
Instructions
Baked apples
2 apples
(ca. 400 g)
300 W
+ Grill
7-8
-
Core the apples and
fill them with raisins
and jam. Put some
almond slices on
top. Put apples on
a flat glass pyrex
dish. Place the dish
directly on the low
rack.
Chicken
pieces
500 g
(2 pcs)
300 W
+ Grilll
8-10
6-8
Brush chicken pieces
with oil and spices.
Put them in a circle
on the high rack.
After grilling stand for
2-3 minutes.
Beef steaks
(medium)
400 g
(2 pcs)
Grill
only
10-14
8-12
Brush the beef
steaks with oil. Lay
them in a circle on
the high rack. After
grilling stand for 2-3
minutes.
Roast fish
400-500 g 300 W
+ Grilll
5-7
5½-6½
Brush skin of whole
fish with oil and add
herbs and spices.
Put two fishes side
by side (head to tail)
on the high rack.
After grilling stand for
2-3 minutes.
CONVECTION
Cooking with convection is the traditional and well known method of cooking food in
a traditional oven with hot air.
The heating element and the fan position is at the back-wall, so that the hot air is
circulating.
Cookware for convection cooking:
All conventional ovenproof cookware, baking tins and sheets – anything you would
normally use in a traditional convection oven – can be used.
Food suitable for convection cooking:
All biscuits, individual scones, rolls and cakes should be made by this mode as well
as rich fruit cakes, choux pastry and soufflés.
MICRCONVECTION
This mode combines the microwave energy with the hot air and is therefore
reducing the cooking time while giving the food a brown and crispy surface.
Cooking with convection is the traditional and well known method of cooking food in
an oven with hot air circulated by a fan on the back-wall.
Cookware for cooking with micr convection:
Should be able to let the microwaves pass through. Should be ovenproof (like glass,
pottery or china without metal trims); similar to the cookware described under MW
+ Grill.
Food suitable for MiConvection cooking:
All kinds of meats and poultry as well as casseroles and gratin dishes, sponge cakes
and light fruit cakes, pies and crumbles, roast vegetables, scones and breads.
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