54
_ oven use
Code
Food
Serving
Size
Standing
Time (min.)
Recommendations
2-3
Sliced
Carrots
0.1-0.15 kg
0.2-0.25 kg
0.3-0.35 kg
1-2
Weigh the vegetables after
washing, cleaning and cutting
into similar size. Put them into a
glass bowl with lid. Add 30 ml
(2 tablespoons) water when
cooking for 0.2-0.25 kg, add 45 ml
(3 tablespoons) for 0.3-0.35 kg.
Put bowl on the bottom of the
oven. This programme is suitable
for cauliflower.
2-4
Peeled
Potatoes
0.3-0.35 kg
0.4-0.45 kg
0.5-0.55 kg
0.6-0.65 kg
3
Wash and peel potatoes, cut into
halves and put into a glass bowl
with lid. Add 15-30 ml of water
(1-2 tablespoons). Put bowl on
the bottom of the oven. Stir after
cooking. When cooking higher
quantities stir once during cooking.
2-5
Jacket
Potatoes
0.2 kg
0.4 kg
0.6 kg
5
Use oven potatoes with a size of
0.2 kg each. Pierce skin and set on
the bottom of the oven.
2-6
Roast Fish
0.2-0.3 kg
0.4-0.5 kg
3
Brush skin of whole fish with oil and
add herbs and spices. Put fish side
by side, head to tail on multi-pan
with insert rack, level 2. Turnover,
as soon as the beep sounds.
2-7
Fish Fillet
0.2-0.3 kg
0.4-0.5 kg
2
Put fish filets, such as salmon
evenly on multi-pan with insert rack,
level 2. Turnover, as soon as the
beep sounds.
2-8
Roast
Chicken
1.0-1.1 kg
1.2-1.3 kg
5
Brush chilled chicken with oil and
spices. Put breast-side-down into
an ovenproof dish. Put dish on
insert rack on bottom. Turnover, as
soon as the oven beeps.
2-9
Roast Beef/
Roast Lamb
0.9-1.0 kg
1.2-1.3 kg
5-10
Brush the beef/lamb with oil and
spices (pepper only, salt should be
added after roasting). Put it into an
ovenproof dish. Put dish on insert
rack on bottom. Turnover, when
the oven beeps. After roasting and
during standing time it should be
wrapped in aluminium foil.
2-10
Sponge
Cake
0.45-0.55 kg
10
Put dough into a round black metal
baking tin, using baking paper
(diameter 26 cm).
Put tin on multi-pan with insert
rack, shelf level 1.
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