11
AUTO COOK CHARTS R-232/R-232F
ENGLISH
Procedure
• Put vegetables into a bowl.
• Add 1 - 4 tbsps water. (For mushrooms no
additional water is necessary).
• Cover with a lid.
• When the oven stops and the audible signals
sound, stir and recover.
• After cooking, let stand for approx. 1 - 2 minutes.
NOTE: If frozen vegetables are compacted
together, cook manually.
Procedure
• Cut into small pieces, e.g. strips, cubes or slices.
• Put vegetables into a bowl.
• Add the desired amount of water (1tbsp per 100 g)
and salt
• Cover with a lid.
• When the oven stops and the audible signals sound,
stir and recover.
• After cooking, let the food stand for approx. 2
minutes.
Procedure
• Put the fish fillet in a flan dish with the thin ends
towards the centre.
• Spread the prepared sauce on the fish fillet.
• Cover with microwave plastic wrap.
• After cooking let the food stand for approx. 2
minutes.
✳
Total weight of fish and sauce.
See recipes for sauces on Page 14.
Menu number AC-4
Frozen vegetables
Quantity: 0.1 - 0.6 kg
Utensils: Bowl + lid
Increasing unit: 100 g
Initial food temp: -18°C
Recommended
Menus: Brussel sprouts, green beans,
peas, mixed vegetables, broccoli
Menu number AC-5
Fresh vegetables
Quantity: 0.1 - 0.6 kg
Utensils: Bowl + lid
Increasing Unit: 100 g
Initial food Temp: 20°C
Recommended
Menus: Cauliflower, broccoli, fennel,
leek, pepper, brussels sprouts,
courgettes, spinach, carrots
Menu number AC-6
Fish fillet with sauce
Quantity: 0.4 - 1.2 kg
✳
(fish: 0.2 - 0.6 kg,
sauce: 0.2 - 0.6 kg)
Utensils: Flan dish + microwave plastic wrap
Increasing unit: 100 g
Initial food temp: Fish 5°C
Recommended
Menus: Fish: Cod fish, Rose fish, Coal fish,
Sauce: Provençal sauce, Piquant
sauce, Leek and cheese sauce,
Curry sauce
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