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Samsung CE2733 - Instant Reheat;Cook Settings; Reheat;Cook Settings Guide

Samsung CE2733
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GB
S
AMSUNG ELECTRONICS
21
Instant Reheat / Cook Settings(continued)
The following table presents the various Instant Reheat & Cook Programmes,
quantities, standing times and appropriate recommendations.
Model :CE2733/2733T
Button Serving Portion Standing Recommendations
Type Time
Ready Meal 300-350 g 3 mins Put the meal on a ceramic plate and cover it
Chilled 400-450 g with microwave cling film. This programme is
suitable for the meals consisting of 3
components (e.g. meat with sauce, vegetables
and side dishes like potatoes, rice or pasta).
Drinks 150 ml(1cup) 1-2 mins Pour the liquid into ceramic cups and reheat
Coffee, milk, 300 ml(2cups) uncovered. Place 1 cup in the centre, 2 cups
tea, water 450 ml(3cups) opposite of each other and 3 cups in a circle.
Leave them to stand in the microwave oven.
Stir the drinks before and after standing time and
be careful while taking the cups out
(see safety instructions for liquids).
Soup/Sauce 200 - 250 ml 2-3 mins Pour into a deep ceramic soup plate or bowl
300 - 350 ml and cover during heating and standing.
400 - 450 ml Stir before and after standing time.
Fresh 100 - 150 g 3 mins Weigh the vegetables after washing, cleaning
vegetables 200 - 250 g and cutting into a similar size. Put them into a
300 - 350 g glass bowl with lid. Add 45 ml (3 tablespoons)
400 - 450 g water when cooking 100-450 g, add 60 ml
500 - 550 g (4 tablespoons) for 500-650 g. Stir after
600 - 650 g cooking. (When cooking bigger quantities, stir
once during cooking.)
Chicken 200-300 g(1 pc) 3 mins
Brush the chicken pieces with oil and spices
pieces 400-500 g(2 pcs)
them with pepper, salt and paprika. Put them
600-700 g(3 pcs)
on the high rack with the skin-side down. Turn
over when the oven beeps.
Baguettes 150 - 200 g 3 mins Preheat crusty plate. Put one baguette beside
(frozen) 250 - 300 g the centre, 2 baguettes side by side on the
350 - 400 g plate. Put crusty plate on rack
CE2733/2713(GB2) 11/22/99 10:34 PM Page 21

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