E-14
• Wash potatoes (carrots,
beets).
• Pierce twice with fork on
each side of potato (for
carrot and beet, piercing is
not necessary).
• Place on outside of
turntable.
• When oven stops and
is
displayed, turn over
potatoes and continue
cooking.
• After cooking, stand,
covered with aluminium
foil.
VEGETABLES MENU GUIDE
Menu
Procedure
Fresh Vegetables
Hard
Beet
Carrots
Potato
Beans
Broccoli
Cauliflower
Pumpkin
• Wash the vegetables.
• Arrange the vegetables in
a shallow dish.
• Cover with a glass lid or
plastic wrap.
• After cooking, stand
covered and stir.
1-5
No.
Standing
Time
(minutes)
• Wash the vegetables.
• Arrange the vegetables in
a shallow dish.
• Cover with a glass lid or
plastic wrap.
• After cooking, stand
covered and stir.
1-5
Fresh Vegetables
Soft
Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash
Jacket Potato
Potato (whole)
Carrot (whole)
Beet (whole)
3-10
NOTE:
• For beets, 1-2 minutes per 1 piece addition-
al cooking time are recommended.
• It’s possible to cook a potato, a carrot and a
beet at once.
Weight
Range
0.1-1.0 kg
0.1-1.0 kg
1-10 pieces
1 piece,
approx. 150g
+ 20
°
C
Room
temperature
Initial
Temperature
(approx.)
+ 20
°
C
Room
temperature
+ 20
°
C
Room
temperature
( )
3
2
1
