3
7
For cooking dried pasta. Use a very large bowl i.e. 3 litres
(6pts). Add 1tsp salt, 1tbsp oil and boiling water. Cover with
pierced cling film or a lid. It is important to add the correct
amount of water as listed below. Place on base of oven.
Press the rice/pasta pad twice. Enter weight. Press START,
stir halfway.
16. Pasta
Auto Weight Cook programs must ONLY be used for the foods described below.
For a standard sponge mixture (see recipe page 70). Put
mixture in a 1.2 litre (2pt) basin or divide between individual
ramekins. The mixture must completely cover any topping
(see note on page 70). DO NOT COVER. Place on base of
oven. Press the puddings pad once. Enter weight. Press
START. Allow to stand for 5 mins before turning out.
Peel, core and slice fruit. Add 15 ml (1tbsp) water per 100
g
fruits
and cover with pierced cling flim or use a dish with a lid. Omit
water for soft fruit and rhubarb. Place on base of oven. Press the
puddings pad twice. Enter weight. Press START. After cooking,
sweeten to taste whilst hot.
Note:
When cooking soft fruit, use large bowl. Stewed fruit - use
ripe fruit.
18. Stewed fruits
17. Steamed Pudding
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:52 Page 35
100
g
- 290
g
(4 oz-10 oz) pasta
1 litre boiling water
300
g
- 450
g
(11 oz-1 lb) pasta
1
½
litres boiling water