14
EXPRESS COOK, EXPRESS MENU &
EXPRESS DEFROST OPERATION
EXPRESS COOK CHART
Example:
To cook Chicken Legs 0,4 kg.
1.
To select the menu required and weight range,
press the
CHICKEN LEGS
key three times.
After 2 seconds the oven will start to
cook automatically.
x3
MENU
French Fried Potatoes
Thick type
(recommended for
conventional ovens)
Grill Skewers
See Recipes
on page XX.
Chicken Legs
Grilled Chicken
WEIGHT (Increasing
Unit) / UTENSILS
0,2 - 0,4 kg (50 g)
(initial temp -18° C)
Flan dish
High rack
0,2 - 0,8 kg (100 g)
(initial temp 5° C)
High rack
0,2 - 0,8 kg (50 g)
(initial temp 5° C)
High rack
0,9 - 1,8 kg (100 g)
(initial temp 5° C)
Low rack
PROCEDURE
• Remove the frozen french fried potatoes from
the package and place them on a flan dish.
• Place the dish on the high rack in the oven.
• When the audible signals sound, turn over.
• After cooking, remove from the dish and put on
a plate for serving. (No standing time is
necessary).
• Add salt to taste.
NOTE:
The dish gets very hot during cooking.
To avoid burning yourself, please use
oven gloves for removing the flan dish
from the oven.
• Prepare the grill skewers.
• Place on a high rack and cook.
• When the audible signal sounds turn over.
• After cooking, remove and put on a plate for
serving. (No standing time necessary).
• Mix the ingredients and spread on the chicken
legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the high rack, skin side
down, with the thin ends towards the centre.
• When audible signals sound, turn the food over.
• After cooking, remove and stand for
approximately 5 minutes.
• Mix the ingredients and spread on the chicken.
• Pierce the skin of the chicken.
• Put chicken breast side down on the low rack.
• When audible signals sound, turn the chicken
over.
• After cooking, leave for approx. 3 minutes in
the oven, remove and put on a plate for serving.
KEY
Ingredients for 0,6 kg chicken legs: 3 pieces,
1-2 tbsp oil, 1/2 tsp salt, 1 tsp sweet paprika,
1 tsp rosemary
Ingredients for 1,2 kg grilled chicken:
Salt and Pepper, 1 tsp sweet paprika,
2 tbsp oil
R-74ST ENGLISH 15/06/2001 9:37 AM Page 14
