IN STAN T ACTIO N CHART
1 9
PO TATO CHART
E
N
G
LI
S
H
Pro cedure:
• Remo ve the deep-fro zen, French-fried po tato es
(reco mmended fo r co nventio nal o vens) fro m the
package and place them o n the turntable.
• Fo r thick French fried po tato es, use the
M ORE
(
) key, fo r Po tato cro quettes use the
LESS
( ) key.
• After co o king, remo ve fro m the turntable and put
o n a plate fo r serving.
French Fried Pota toes
Q uantity:
0 ,2 - 0 ,4 kg
Utensils:
Directly o n the turntable
Increasing unit:
5 0 g
Initial fo o d Temp: -1 8 o C, Fro zen
Reco mmended
menus:
French Fried po tato es, po tato
cro quettes.
▲
▲
Boiled Pota toes /
Ja ck et Pota toes
Q uantity:
0 ,1 - 0 ,8 kg
Utensils:
Bo wl & lid
Increasing unit:
1 0 0 g
Initial fo o d temp: 2 0 ° C (ro o m temperature)
Reco mmended
menus:
Po tato es with o r witho ut skins.
Pro cedure:
Bo iled Po tato es: Peel the po tato es and cut them
into similar siz ed pieces.
Jacket Po tato es: Cho o se po tato es o f similar siz e
and wash them.
• Put the bo iled o r jacket po tato es into a bo wl.
• Add the required amo unt o f water (per 1 0 0 g)
appro x 2 tbsp and a little salt.
• Co ver with a lid.
• W hen the o ven sto ps and the audible signals
so und, stir and re-co ver.
• After co o king, let the po tato es stand co vered fo r
1 -2 minutes.
Roa st Chick en
Q uantity:
0 ,9 - 1 ,8 kg
Utensils:
Lo w Rack
Increasing unit:
1 0 0 g
Initial fo o d Temp: 5 ° C, Chilled
Ingredients:
fo r 1 ,0 kg grilled chicken:
1 / 2 tsp salt and pepper.
1 tsp paprika, sweet.
2 tbsp o il.
Reco mmended
menus:
Ro ast chicken
Pro cedure:
• Mix the ingredients and spread o n chicken.
• Pierce the skin o f the chicken.
• Place the chicken o n the lo w rack with breast side
do wn.
• W hen audible signals so und, turn the chicken
o ver.
• After co o king, let the chicken stand fo r appro x. 3
minutes.
R-852 ENGLISH 5/5/99 2:05 pm Page 19
http://www.usersmanualguide.com/
