69
EN
Food
Weight/
Quantity
Power Level
Cooking
Time
(approx.)
Instructions
Desserts
Raspberry tart
470
g
200 °C +
440 W
6 min
Preheat oven. Place on glass
shelf in shelf position 2.
Allow to stand for 10 minutes
after cooking.
Crème brulee
(caramelise the
topping)
200
g
(2 pcs)
+
100 W
4-7 min,
4 min stand
Preheat. Place 2 pots on wire
shelf in shelf position 3.
Tarte tatin (apple
side down)
550
g
200 °C +
440 W
13-15 min,
4 min stand
Preheat. Place on glass shelf in
shelf position 2.
Apple-rhubarb tart
500
g
200 °C +
100 W
10 min,
5 min stand
Preheat. Place on glass shelf in
shelf position 2.
Rice Pudding
500
g
1000 W
2 min
30 sec
Place in a covered heatproof
dish on base of oven. Stir
halfway.
Vanilla custard
Sauce
500 ml
1000 W
3 min
Place in a covered heatproof
jug on base of oven.
Stir halfway.
Warm apple sponge
cake
450
g
180 °C +
100 W
9 min,
5 min stand
Preheat. Place on glass shelf in
shelf position 2.
Raspberry coulis
250
g
1000 W
1 min
30 sec -
2 min
Place in a covered bowl on
base of oven. Stir halfway.
Churros
210
g
12 pcs
220 °C +
8-10 min
Preheat. Place churros on wire
shelf in shelf position 3.
Turn halfway.
Small cakes
12 pcs
170 °C +
18-20 min Preheat. Place small cakes on
glass shelf in shelf position 2.
Waffles (Ambient)
100
g
+
100 W
2 min
30 sec -
3 min
Preheat. Place on wire shelf in
shelf position 3. Turn halfway.
Stewed apple
400
g
+
440 W
5-10 min Place in shallow pyrex dish on
glass shelf in shelf position 3.
Dessert dumplings
200
g
(15 pcs)
+
300 W
5-7 min Place on plastic trivet on glass
shelf in shelf position 3.
Loaf sponge cake
(to bake)
650
g
170 °C +
300 W+
18-20 min
Preheat. Place in microwave
proof dish on glass shelf in shelf
position 2.
Reheating and cooking charts
= microwave = convection = grill - high = Frozen = steam - high