65
No.
Program
Weight/
Placement
Instructions
6
Fresh
Vegetables
200
g
- 1000
g
Base of oven
To cook fresh vegetables. Place
prepared vegetables into a suitable
sized container. Sprinkle with 1 tbsp
cold water per 100
g
vegetables.
Cover with cling film. Pierce cling
film with a sharp knife once in the
centre and four times around the
edge. Select program number 6. Start
to cook. Stir at beeps. Drain after
cooking and season to taste.
7
Frozen
Vegetables
200
g
- 1000
g
Base of oven
To cook frozen vegetables. Place
vegetables into a suitable sized
container. Sprinkle with 1-3 tbsp cold
water. If cooking vegetables with high
water content, such as spinach or
tomatoes, do not add water. Cover
with cling film. Pierce cling film with
a sharp knife once in the centre and
four times around the edge. Select
program number 7. Start to cook. Stir
at the end of program and allow a
few minutes standing time. Drain and
season to taste.
8
Pasta
100
g
- 450
g
Base of oven
For cooking dried pasta. Use a
large bowl. Add 1 tsp salt, 1 tbsp oil
and boiling water. For 100
g
- 290
g
pasta add 1 litre of boiling water. For
300
g
- 450
g
pasta add 1½ litres of
boiling water. Allow at least ½ depth
of volume for evaporation to prevent
boiling over. Cover with cling film.
Pierce cling film with a sharp knife
once in the centre and four times
around the edge. Select program
number 8. Start to cook. Stir at beeps.
Drain after cooking.
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