BUTTON MENU NO.
EC-1 Cook
French Fried Potatoes
(recommended for
conventional ovens)
EC-2 Cook
Grill Skewers
EC-3 Cook
Chicken Legs
EC-4 Cook
Grilled Chicken
WEIGHT (Increasing
Unit)/ UTENSILS
0,2 - 0,3 kg (50 g)
(initial temp -18° C)
Flan dish
Rack
0,2 - 0,6 kg (100 g)
(initial temp 5° C)
Rack
0,2 - 0,6 kg (50 g)
(initial temp 5° C)
Rack
0,9 - 1,4 kg (100 g)
(initial temp 5° C)
Flan Dish
PROCEDURE
• Remove the frozen french fried potatoes
from the package and place them on a
flan dish.
• Place the dish on the 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 pan from the
oven.
• Prepare the grill skewers referring to the
recipe on page 16 of the Cookbook.
• Place on a 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 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
approx. 5 minutes.
• Mix the ingredients and spread on the
chicken.
• Pierce the skin of the chicken.
• Put chicken on a flan dish breast side
down.
• Place directly on the turntable and cook.
• 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.
x1
14
EXPRESS COOK & EXPRESS DEFROST
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
x2
x3
x4
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