4
Standing
Time
(minutes)
Menu
Initial
Temperature
(approx.)
Cooking
Method
Procedure
Weight
Range
Fresh Vegetables
Carrots
Potato
Beans
Brussels Sprouts
Broccoli
Cauliflower
Zucchini
Spinach
Cabbage
Squash
+3
°C
Refrigerated
•
Wash the vegetables.
•
Pierce skin of squash with folk.
•
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, stand coverd and stir.
Micro
0.1-1.0 kg
hard vegetables
medium vegetables
1-5
SENSOR INST
ANT
ACTION MENU GUIDE
Reheat Pie
meat
1-4 pieces
(1 piece, approx. 180g)
+3
°C
Refrigerated
Micro
Top/bottom
grill
•
Remove from package.
•
Place directly onto turntable.
•
After cooking, stand.
1-3
Jacket Potato
Potato (whole)
1-10 pieces
(1 piece, approx. 150g)
+20
°C
Room temperature
•
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 over
potatoes and continue cooking.
•
After cooking, stand, covered with aluminium foil.
Micro
3-10
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, stand covered and stir.
Micro
1-5
hard vegetables
medium vegetables
soft vegetables
soft vegetables
Frozen Vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
Green Peas
Mixed Vegetables
