31
ENGLISH
Fresh food
Portion
Power 1st
side
time
(min.)
2nd
side
time
(min.)
Instructions
Baked apples
2 apples
(ca. 400 g)
300 W
+ Grill
6½-7½
-
Core the apples and
fill them with raisins
and jam. Put some
almond slices on
top.
Put apples on a flat
glass pyrex dish.
Place the dish
directly on the low
rack.
Chicken pieces
500 g
(2 pcs)
300 W
+ Grilll
9-10
7-8
Brush chicken
pieces with oil and
spices.
Put them in a circle
on the high rack.
After grilling stand for
2-3 minutes.
Beef steaks
(medium)
400 g
(2 pcs)
Grill
only
12-13
11-12
Brush the beef
steaks with oil.
Lay them in a circle
on the high rack.
After grilling stand for
2-3 minutes.
Roast fish
400-500 g 300 W
+ Grilll
5½-6½
5-6
Brush skin of whole
fish with oil and add
herbs and spices.
Put two fish side by
side (head to tail) on
the high rack.
After grilling stand for
2-3 minutes.
CONVECTION
Cooking with convection is the traditional and well known method of
cooking food in a traditional oven with hot air.
The heating element and the fan position is at the back-wall, so that the hot
air is circulating.
Cookware for convection cooking:
All conventional ovenproof cookware, baking tins and sheets – anything you
would normally use in a traditional convection oven – can be used.
Food suitable for convection cooking:
All biscuits, individual scones, rolls and cakes should be made by this mode
as well as rich fruit cakes, choux pastry and soufflés.
MICR CONVECTION
This mode combines the microwave energy with the hot air and is therefore
reducing the cooking time while giving the food a brown and crispy surface.
Cooking with convection is the traditional and well known method of
cooking food in an oven with hot air circulated by a fan on the back-wall.
Cookware for cooking with micr convection:
Should be able to let the microwaves pass through. Should be ovenproof
(like glass, pottery or china without metal trims); similar to the cookware
described under MW + Grill.
Food suitable for mic convection cooking:
All kinds of meats and poultry as well as casseroles and gratin dishes,
sponge cakes and light fruit cakes, pies and crumbles, roast vegetables,
scones and breads.
CE115P-X_ZAM_DE68-04003S_EN.indd 31
2012-08-24 �� 10:49:38
