GB-28
TABLES: COOKING FRESH VEGETABLES
Food/Drink
Quantity
-g-
Power
-Level-
Time
-Min-
Method
Drinks, 1 cup
150
100 P
approx.1
do not cover
One-plate meal
Vegetables, Meat and garnishes)
400
100 P
4-6
Sprinkle sauce with water, cover,
stir occasionally
Stew, Soup
200
100 P
2-3
Cover, stir after heating
Garnishes
200
100 P
approx.2
Sprinkle with some water, cover,
stir occasionally
Meat,1 slice
1
200
100 P
2-3
Sprinkle with some sauce, cover,
Sausages, 2 items
180
100 P
approx.2
pierce the skin in several places
Baby food, 1 glass
190
100 P
approx.1
remove the cover, stir well after heating and
check the temperature
Melt margarine or butter
1
50
100 P
approx.
1
/
2
cover
Melt chocolate
100
50 P
approx.3
stir occasionally
Dissolve 6 sheets of jelly
10
50 P
1
/
2
-1
soak in water, squash well and place in
a soup bowl; stir occasionally
1
from refrigerator temperature.
France
ONION SOUP
(for 2 portions)
Soupe à l'oignon et au fromage
Total cooking time: approx. 16 - 19 Minuten
Dish:
Dish with cover (2 l capacity )
2 soup bowls (200 ml)
Ingredients
1
/
2
tbsp butter or margarine (10g)
1-2
Onions (60 g), in slices
400 ml
Meat stock salt,
pepper
1
Slice of toast
2 tbsp
grated cheese (20 g)
1. Distribute the butter in the dish. Add the sliced onions,
meat stock and herbs and cook while covered.
5-6 Min.
100 P
2. Toast the slices of toast, cut them into squares and
spread them in the soup bowls. Pour the soup over
these and sprinkle it with the cheese.
3. Place the bowls on the rack and gratinate the soup.
11-13 Min.
10 P
TABLES
SOUPS AND STARTERS
R-68ST-A [06_02 EN] CkBk.indd 28
R-68ST-A [06_02 EN] CkBk.indd 28
7/14/09 10:11:20 AM
7/14/09 10:11:20 AM
