E – 18
A39558 R-777B O/M Russian
Russian Menu Menu Guide
Menu
Quantity
Procedure
Initial
Temperature
Menu
No.
RM-2
RM-5
RM-4
RM-1
RM-3
Bacon Fried Egg
5
˚
C
2-6pieces (egg)
• Grease turntable with oil.
• Place 30g bacon per 1egg on the
turntable,uncovered. Do not use
very thin bacon. For thin bacon,fold
in half.
• When oven stops, turn bacon over
and add eggs on the bacon. Con-
tinue to cook.
Boiled Potato
20
˚
C
0.3 - 1.0 kg
• Peel the potatoes and cut them into
similar sized pieces. For Puree,cut
into smaller pieces.
• Put the potato into a casserole. Add
2tbsp water per 100g and a little
salt.
• Cover with a glass lid.
• When the oven stops, rearrange
the potato, cover and continue to
cook.
• After cooking, let the potatoes stand
covered for 2minutes.
For Puree,
mash potatoes.
Pelmeny Boiled
-18
˚
C (pelmeny)
20
˚
C (water)
0.1 - 0.5 kg
• Put the required water in a suitable
sized casserole. For 100g, 400ml
water. For 300g, 700ml water. For
500g, 1000ml water.
• Heat water uncovered.
• When the oven stops, add frozen
pelmeny in a casserole and stir.
Press start to cook.
Vareniki Boiled
-18
˚
C (vareniki)
20
˚
C (water)
0.1 - 0.5 kg
• Put the required water in a suitable
sized casserole. For 100g, 400ml
water. For 300g, 700ml water. For
500g, 1000ml water.
• Heat water uncovered.
• When the oven stops, add frozen
vareniki in a casserole and stir.
Press start to cook.
Blyny
-18
˚
C
0.1 - 0.5 kg
• Grease turntable with oil. Place
frozen ready-made blyny on it.
• Cook uncovered.
For Puree, use MORE setting for
better results.
NOTE
R777B en P12-
03.10.23, 4:51 PM
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