GB-29
KEY
MENU
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
Boiled/Jacket
Potatoes
(initial temp 20°C)
0,1 - 0,8 kg (100 g)
Bowl & lid
• Peel the potatoes and cut them into similar
sized pieces, if necessary. (approx. 50 - 80 g
each)
• 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.
French Fried
Potatoes
(recommended for
conventional ovens)
(initial temp -18°C)
0,2 - 0,4 kg (50 g)
Flat round gratin dish or
Flan dish & high rack
• 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.
INSTANT ACTION CHART
KEY
MENU
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
Roast Chicken
(initial temp 5°C)
0,9 - 2,0 kg (100 g)
Low rack
• 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.
Roast Pork
(initial temp 5°C)
0,6 - 2,0 kg (100 g)
Low rack
• Using lean rolled 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.
Chicken legs
(initial temp 5°C)
0,2 - 1,0 kg
(0,2 - 0,3 kg: 50 g
0,3 - 1,0 kg: 100 g)
High rack
• 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.
Ingredients for 1,2 kg roast chicken:
½ 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 tsp
sweet paprika, a little cumin powder,
1 tsp salt.
Ingredients for 1 kg (5 pieces) chicken legs:
2 tbsp oil, ½ tsp salt, 1 tsp sweet paprika,
1 tsp rosemary
POTATO CHART
