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41
RECIPES
FOOD
AMOUNT ACCESSORIES
HINTS
VEGETABLES
R
OOT
VEGETABLES
,
BOILED
200
G
- 800
G
M
ICROWAVE
SAFE
VESSEL
WITH
COVER
C
UT
IN
EVEN
SIZES
, add 2-4tbsp
water.
V
EGETABLES
,
BOILED
V
EGETABLES
,
FROZEN
A
DD
2-4tbsp water.
T
OMATO
GRATIN
4 S
ERVINGS
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
L
AYER
4
SLICED
TOMATOES
(700g)
and 1 thinly sliced courgette
(250g) in a buttered dish.
Season with salt and pepper
and herbs and sprinkle 250-
300ml grated cheese on top
plus some lumps of butter.
S
TUFFED
PEPPERS
G
LASS
D
RIP
T
RAY
C
UT
4
PEPPERS
in half and re-
move cores and seeds.
Mix together 400g minced
beef, ½ chopped onion, 1
egg, 2 tbsp bread crumbs, 4
tbsp milk or water. Season
with salt, pepper, curry pow-
der and thyme.
Stuff peppers with the mix-
ture and place them on the
glass tray. Sprinkle bread
crumbs and lump butter on
top. Pour 2-3 tbsp tomato
juice or water on the Glass
Drip Tray.
V
EGETABLE
GRATIN
,
FROZEN
600
G
- 1,2K
G
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
I
F
PACKED
IN
FOIL
, move it to a
suitable container.
V
EGETABLE
GRATIN
4 S
ERVINGS
P
LACE
500
G
-600
G
COOKED
VEGETA
-
BLES
in a buttered dish. Cover
with 200-250ml white sauce
and sprinkle grated cheese
mixed with bread crumbs
on top.
F
OR
FOOD
NOT
LISTED
IN
THIS
TABLE
and if the weight is lesser or greater than recommended weight, you
should follow the procedure for “Cook and reheat with microwaves”.