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MENU
Roast Chicken
(initial temp 5° C)
Roast Pork
(initial temp 5° C)
Chicken legs
(initial temp 5° C)
WEIGHT (Increasing
Unit) / UTENSILS
0,9 - 2,0 kg (100 g)
Low rack
0,6 - 2,0 kg (100 g)
Low rack
0,2 - 1,0 kg
(0,2 - 0,3 kg: 50 g
0,3 - 1,0 kg: 100 g)
High rack
PROCEDURE
• Mix the ingredients and spread on chicken.
• Pierce the skin of the chicken.
• Put the chicken breast side down on the low rack.
• When the audible signals sound, turn the chicken over.
• After cooking, let stand for approx. 3 minutes.
• Using lean roast pork is recommended.
• Mix all ingredients and spread them on the pork.
• Place the pork on the low rack.
• When the audible signals sound, turn the food over.
• After cooking, let stand, wrapped in aluminium foil
for approx. 10 minutes.
• Mix the ingredients and spread on chicken legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the high rack with the thin
ends towards the centre.
• When the audible signals sound, turn the food over.
• After cooking, let stand for approx. 3 minutes.
POTATO CHART
INSTANT ACTION CHART
MENU
Boiled/Jacket
Potatoes
(initial temp 20° C)
French Fried
Potatoes
(recommended for
conventional ovens)
(initial temp -18° C)
WEIGHT (Increasing
Unit) / UTENSILS
0,1 - 0,8 kg (100 g)
Bowl & lid
0,2 - 0,4 kg (50 g)
Flat round gratin dish or
Flan dish & high rack
PROCEDURE
• Peel the potatoes and cut them into similar sized
pieces, if necessary.
• Put them in a bowl.
• Add the required amount of water (2 tbsp. per
100 g) and add a little salt.
• Cover with lid.
• When the audible signals sound, stir and recover.
• After cooking, let stand for 1-2 minutes.
• Place the french fried potatoes in a flan dish on the
high rack.
• When the audible signals sound, turn over.
• After cooking, remove from the flan dish and serve
on a plate.
• Season with salt as desired.
NOTE:
Use the
LESS
(
▼
) key for cooking thin
french fried potatoes.
Ingredients for 1 kg roast chicken:
1
/
2
tsp salt and pepper, 1 tsp sweet paprika, 2 tbsp oil.
Ingredients for 1 kg rolled lean pork:
1 crushed garlic clove, 2 tbsp oil, 1 tbsp sweet
paprika, a little cumin powder, 1 tsp salt.
Ingredients for 1 kg (5 pieces) chicken legs:
2 tbsp oil,
1
/
2
tsp salt, 1 tsp sweet paprika,
1 tsp rosemary
R-963 English 01/07/2000 11:57 Page 28
