23
WEIGHT RANGE:
• Weigh all foods prior to cooking as the labelled weight is only approximate.
• Food weight should be rounded up to the nearest 0.1kg (100g), for example, 0.65kg (650g) to
0.7kg (700g).
•
You are restricted to cook a weight within the range given in the charts.
• To cook weights or foods not included in the chart, please refer to the charts in the cookbook
section.
• Chilled foods are cooked from 5ºC.
• Frozen foods are cooked from -18ºC.
• For converting to Lb/oz see the conversion chart on page 36.
BREAKFAST/PIZZA
MENU
WEIGHT RANGE
COOKING INSTRUCTIONS
Breakfast
1 - 3 servings
• Grease the turntable with 5 - 10ml of oil.
• Place bacon and/or sausages on the turntable.
(Pierce the sausages.)
• When the audible signal sounds, turn the bacon/
sausages over and add the eggs (not beaten).
• After cooking, leave to stand for 2 - 3 minutes.
Bacon
= approx. 30g/slice & 0.25cm thick
Thin sausage
= approx. 25g each & 1.5cm thick
Eggs
= Medium
Thick sausages
= approx. 50g each & 2.5cm thick
NOTE:
• It is not necessary to pierce the eggs as this programme only uses the grill after the eggs are added.
Pizza
0.1kg - 0.9kg
• Remove all packaging and place on the turntable.
(Thin & Crispy or
• After cooking, remove from the turntable.
Deep Pan type)
x
1:
Frozen
NOTE:
Bake & Rise and Stuffed Crust Pizzas are
x2:
Chilled
not recommended.
BREAKFAST/PIZZA CHART
Menu
Press key
Ingredients
1 Serving
2 Servings
3 Servings
Bacon & eggs
Once
Bacon
2 rashers
4 rashers
6 rashers
Egg
1
2
3
Thin sausages
Twice
Thin sausages
4
8
12
& eggs
Egg
1
2
3
Bacon, thin
Twice
Bacon
2 rashers
4 rashers
6 rashers
sausages & eggs
Thin sausages
2
4
6
Egg
1
2
3
Thick sausages
3 times
Thick sausages
3
6
9
& eggs
Egg
1
2
3
R-795M New style Op man 4/8/02 9:21 AM Page 23
http://www.usersmanualguide.com/