EN
4/USING YOUR APPLIANCE
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GUIDE TO AUTOMATIC FUNCTIONS
Pork
Veal
Turkey
Beef
This function allows you to cook and brown roasts that weigh 500 g - 2000 g.
Cooking is carried out through a combination of the mic fan
heating and microwave functions.
Use a dish suitable for microwave ovens that is heat-resistant, preferably
in terra cotta (less splattering than in a glass dish).
When possible, cook roasts without fatty exterior layers to avoid smoke
and grease splattering. You will achieve better results with leaner roasts.
Remove the meat from the refrigerator one hour before placing it in
the oven to let it reach room temperature.
Place the dish on the grid inserted level 2.
To tenderize meat, after cooking, wrap it in aluminium paper and let it
set for 10 minutes.
Fish
This function allows you to cook and brown fish weighing 100g - 1000 g.
All fish types can be cooked in the microwave oven. Just make sure that
the fish is fresh.
Cooking is carried out in the microwave mode.
You can cook fish in filets, slices or whole (in this case cut a sliver into the
thickest part to obtain best results).
Place the fish in a round or oval dish for microwave use, add two to three
tablespoons water, lemon juice or white wine and cover with the dish’s lid
or plastic food wrap; season after cooking.
Place the dish on the turntable.
Poultry
This function allows you to cook and brown a whole chicken or chicken
parts (thighs) weighing 500 g - 2000 g.
Cooking is carried out using the microwave oven + fan heating or grill
mode.
Use a dish suitable for microwave ovens that resists high temperatures,
preferably in terra cotta (less splattering than in a glass dish).
Chicken thighs can be placed directly on a glass drip tray.
Before cooking pierce the skin to avoid splattering.
Oil, salt and pepper the poultry and sprinkle with spices if desired.
Whole chicken: Place the dish on the grid at level 1.
Chicken thighs: up to 900 g, place the dish on the grid at level 2.
Once cooked, leave the chicken in the oven for five minutes before serving.
