26
SENSOR COOK CHART
MENU NO.
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
No. 1
Casserole
(initial temp 5-20°C)
200 - 1000 ml
Cup or bowl (for
more than 200 ml) &
microwave plastic wrap
• Cover with microwave plastic wrap.
• Place the bowl in the border of the turntable.
• After cooking, stir and let stand covered for approx.
2 minutes.
NOTE:
If you do not use plastic wrap with holes, pierce
the wrap 5 times (for bowl) or twice (for cup)
with a fork.
No. 2
Fresh vegetables
(initial temp 20°C)
e.g. Cauliflower, carrot,
broccoli, fennel, leek,
pepper, courgettes etc.
0.1 - 0.8 kg
Bowl & lid
• Cut into small pieces, e.g. strips, cubes or slices.
• Add the required amount of water (1 tbsp per 100 g).
• Cover with a lid.
• After cooking, stir and let the food stand for approx.
2 minutes.
No. 3
Rice (par-boiled)
(initial temp rice 20°C)
0.1 - 0.3 kg
Big bowl & lid
• Place in a big bowl and add boiling water.
• Cover with a lid.
• Place the bowl in the center of the turntable
• When the oven stops and the audible signals sound,
stir.
• When the oven stops and the audible signals sound,
stir again.
• After cooking, let stand, covered for approx. 10 minutes.
No. 4
Pasta
(initial temp pasta 20°C)
0.1 - 0.3 kg
Big bowl & lid
• Place in a big bowl and add boiling water.
• Cover with a lid .
• Place the bowl in the center of the turntable
• When the oven stops and the audible signals sound,
stir.
• When the oven stops and the audible signals sound,
stir again.
• After cooking, let stand, covered for approx. 2-3 minutes.
No. 5
Fish fillets with sauce
(initial temp
Fish 5°C
Sauce 20°C)
0.4-1.6 kg*
fish: 0.2 - 0.8 kg
sauce: 0.2 - 0.8 kg
Quiche dish and
microwave plastic wrap
* Total weight of fish
and sauce
• Put the fish fillets in a quiche dish with the thin ends
towards the centre.
• Spread prepared sauce on fish fillet.
• Cover with microwave plastic wrap.
• After cooking let stand, covered for approx. 2 minutes.
For sauce recipes, see page 27.
No. 6
Jam
(initial temp 20°C)
0.5 - 1.5 kg*
3.5 l casserole dish
* Total weight of fruit and
jelly sugar
• Follow quantity in recipes on page 28.
• Defrost frozen fruits before cooking.
• No cover.
• When the oven stops and the audible signals sound,
stir.
• When the oven stops and the audible signals sound
again, mash or just stir.
• After cooking, fill into well cleaned glasses and
cover with a twist-off-lid or with preserving film.
NOTE:
Use a big casserole dish to prevent the food
from spilling over.
Rice
Boiling
Water
100 g
250 ml
200 g
450 ml
300 g
650 ml
Pasta
Boiling
Water
100 g
250 ml
200 g
550 ml
300 g
800 ml
R-960N_01-47.indd 26
R-960N_01-47.indd 26
4/28/08 4:40:09 PM
4/28/08 4:40:09 PM
