Samsung NQ50T9939BD, Руководство пользователя

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English 31
C
ooking Smar
t
Food Item
Weight
(kg)
Standing
time (min.)
Shelf level
Frozen bread
(-18 °C)
0.1-0.3
0.4-0.6 5-10 Put bread horizontally, lengthways
to the door on the baking tray,
shelf level 2.
This programme is suitable for all
kinds of sliced bread, as well as
for bread rolls and baguettes.
Frozen fruit
(-18 °C)
0.2-0.6 5-10 Distribute fruits evenly into
baking tray, shelf level 2. This
programme is suitable for all kinds
of sliced fruits or berries.
CAUTION
• After defrosting meat (particularly poultry), operate the empty oven about
10 minutes in the Convection mode (200 °C) for killing bacteria in the cavity.
• Do not refreeze food once it has thawed.
NOTE
1. When you have finished defrosting, pour out the water in the tray and wash
out the tank.
2. Dry the cooking room with a dry cloth if there is any remaining water.
3.
The cooling fan always works for 3-10 minutes after Auto Defrost mode.
However, this is not a malfunction and you do not need to worry about this.
Manual cooking
Steam assisted mode
Steam Cook
Use settings and times in this table as guide lines for steaming.
We recommend to always fill the water reservoir with fresh water to the maximum
level.
Sometimes you can use the baking tray on bottom for collecting condensation, for
example fish fillet.
Food Item Time (min.) Accessory (shelf level)
Broccoli florets 12-14 Steam dish, perforated (2)
Whole carrots 25-30 Steam dish, perforated (2)
Sliced vegetables
(pepper, courgettes, carrots,
onions)
15-20 Steam dish, perforated (2)
Green beans 20-25 Steam dish, perforated (2)
Asparagus
10-15 Steam dish, perforated (2)
Whole vegetables
(artichokes, whole
cauliflower, corn on the cob)
25-35 Steam dish, perforated (2)
Peeled potatoes
(cut into quarters)
30-35 Steam dish, perforated (2)
Fish fillet
(2 cm thickness)
15-20 Steam dish, perforated (2)
Prawns
(raw/uncooked)
10-14 Steam dish, perforated (2)
Chicken breast
23-28 Steam dish, perforated (2)
NQ50T9939BD_EE_DG68-01194G-00_EN.indd 31 2021-06-21 2:48:54