BUTTON MENU NO.
EC-1 Cook
French Fried Potato es
(recommended for
conventional ovens)
EC-2 Cook
Grill Skewers
EC-3 Cook
Chicken Leg s
EC-4 Cook
Grilled Chicken
W EIGHT (Increasing
Unit)/ UTENSILS
0,2 - 0,3 kg (5 0 g)
(initial temp -1 8 ° C)
Flan dish
Rack
0,2 - 0,6 kg (1 0 0 g)
(initial temp 5 ° C)
Rack
0,2 - 0,6 kg (5 0 g)
(initial temp 5 ° C)
Rack
0,9 - 1,4 kg (1 0 0 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.
• W hen the audible signals sound, turn
over.
• After cooking, remove fro m the dish and
put o n a plate for serving. (No standing
time is necessary).
• Add salt to taste.
NOTE: The dish gets very hot during
cooking. To avoid burning
yo urself, please use oven glo ves
for removing the pan fro m the
oven.
• Prepare the grill skewers referring to the
recipe o n page 16 o f the Cookboo k.
• Place o n a rack and cook.
• W hen the audible signal sounds turn
over.
• After cooking, remove and put o n a
plate for serving. (No standing time
necessary).
• Mix the ingredients and spread o n the
chicken legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the rack, skin
side do wn, with the thin ends towards
the centre.
• W hen audible signals sound, turn the
foo d o ver.
• After cooking, remove and stand for
approx. 5 minutes.
• Mix the ingredients and spread o n the
chicken.
• Pierce the skin of the chicken.
• Put chicken o n a flan dish breast side
do wn.
• Place directly o n the turntable and cook.
• W hen audible signals sound, turn the
chicken o ver.
• After cooking, leave for approx. 3
minutes in the o ven, remove and put o n
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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