18
Key
Menu
Weight (Increasing
Unit) / Utensils
Procedure
Boiled Potato
(initial temp 20°C)
0.25 kg, 0.50 kg
Dish & lid
• Peel the potatoes if necessary and cut them
into similar sized pieces. (approx. 50 - 80 g
each)
• Put them in a dish.
• Add ¼ cup of water for 0.25kg or ½ cup for
0.5kg of potatoes and add a little salt.
• Cover with lid.
• When the audible signals sound, stir and
re-cover.
• After cooking, let stand for 1-2 minutes.
Potato Chips, Thin
(recommended for
conventional ovens)
(initial temp -18°C)
0.25 kg
Flat round microwave
safe dish & high rack
• Place the potato chips in a single layer onto
dish and then on the high rack.
• When the audible signals sound, turn over.
• Season with salt as desired.
Potato Chips, Thick
(recommended for
conventional ovens)
(initial temp -18°C)
0.3 kg
Flat round microwave
safe dish & high rack
Roast Chicken
(initial temp 3°C)
0.9 - 2.0 kg
(100 g increments)
Low rack
• Pierce the skin of the chicken and place
breast side down on the low rack.
• When the audible signals sound, turn the
chicken over.
• After cooking, let stand for approx. 10 minutes
covered in foil.
Roast Pork
(initial temp 3°C)
1.0 - 2.0 kg
(100 g increments)
Low rack
• Place the pork on the low rack.
• When the audible signals sound, turn the
pork over.
• After cooking, let stand, wrapped in
aluminium foil for approx. 10 minutes.
Chicken Drumsticks
(initial temp 3°C)
0.20 kg, 0.25 kg,
0.3 - 1.0 kg
(100 g increments)
High rack
• Pierce the skin of the chicken drumsticks.
• Put the chicken drumsticks on the high rack
with the thin ends towards the centre.
• When the audible signals sound, turn the
chicken drumsticks over.
• After cooking, let stand for approx. 3 minutes.
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