12
0.2 - 0.6 kg
(Initial temp 20˚C)
Russian Menu Guide
Menu
Procedure
Pad
Weight
• Peel the potatoes and cut them into similar
sized pieces.
• Put the potato into a casserole. Add 2 tbsp
water per 100 g and a little salt.
• Cover with a glass lid.
• When the oven stops, rearrange the potato,
cover and continue to cook.
• After cooking, let the potatoes stand cov-
ered for 2 minutes.
NOTE: For PUREE, use the MORE setting.
After cooking, mash potatoes.
X1
У-1
Boiled Potato
0.3 - 1.0 kg
(Initial temp 20˚C)
X2
У-2
Pelmeny Boiled
(Thin type)
0.1 - 0.5 kg
(Initial temp
pelmeny -18˚C,
water 20˚C)
X3
У-3
Vareniki Boiled
0.1 - 0.5 kg
(Initial temp
vareniki -18˚C,
water 20˚C)
• Put the required water in a suitable sized
casserole.
For 100 g, 400 ml water. For 300 g, 700 ml
water. For 500 g, 1000 ml water.
• Heat water uncovered.
• When the oven stops, add frozen pelmeny
in a casserole, stir and continue to cook.
• When the oven stops again, rearrange the
pelmeny and continue to cook.
NOTE: For thick type, use the MORE setting.
After cooking, let stand for 2 - 5
minutes.
• Put the required water in a suitable sized
casserole.
For 100 g, 400 ml water. For 300 g, 700 ml
water. For 500 g, 1000 ml water.
• Heat water uncovered.
• When the oven stops, add frozen vareniki
and a little salt in a casserole, stir and
continue to cook.
• When the oven stops again, rearrange the
vareniki and continue to cook.
У-4
Fried Potato
X4
• Peel the potatoes and cut them into small
pieces. Do not cut very thin pieces.
• Put the potatoes in a flan dish not to be
overlaped. Brush potato with vegetable oil.
• Place on the rack, uncovered.
• When oven stops, turn potato over and
continue to cook.
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