5
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
VEGETABLES MENU GUIDE
Standing
Time
(minutes)
No.
Menu
Procedure
Fresh Vegetables Hard
Carrots
Potato
Beans
Broccoli
Cauliflower
Pumpkin
0.1-1.0 kg
+ 3°C
Refrigerared
1-5
Weight
Range
Initial
Temperature
(approx.)
When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the
desired menu appears in the display.
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
Fresh Vegetables Soft
Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash
0.1-1.0 kg
+ 3°C
Refrigerared
Frozen Vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
Green Peas
Mixed Vegetables
0.1-1.0 kg
–18°C
Frozen
• Before cooking, separate vegetables eg. broccoli as much as
possible.
• Arrange the vegetables in a shallow dish in the following
way : hard vegetables around the outside, soft vegetables in the
centre, medium vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
1-5
}
medium vegetables
soft vegetables
hard vegetables
}
3
2
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and TURN POTATO, OVER is displayed, turn
potatoes over and continue cooking.
• After cooking, stand covered with aluminium foil.
N.B. For small quantities, the food may not require a turn over
during the cooking.
Jacket Potato
Potato (whole)
+ 20°C
Room temperature
( )
1-10 pieces
1 piece,
approx. 150 g
1-5
3-10
SENSOR COOK MENU GUIDE
1
4
VEGETABLES
