IN STAN T ACTION CHART
1 9
POTATO CHART
ENGLISH
Pro cedure:
• Remove the deep-fro zen, French-fried po tato es
(reco mmended for co nventional o vens) fro m the
package and place them o n the turntable.
• Fo r thick French fried po tato es, use the
MORE ( ) key, fo r Po tato croquettes use the
LESS ( ) key.
• After co o king, remove fro m the turntable and put
o n a plate fo r serving.
French Fried Potatoes
Q uantity: 0 ,2 - 0 ,4 kg
Utensils: Directly o n the turntable
Increasing unit: 5 0 g
Initial foo d Temp: -1 8
o
C, Fro zen
Reco mmended
menus: French Fried po tato es, po tato
cro quettes.
▲
▲
Boiled Potatoes /
Jacket Potatoes
Q uantity: 0 ,1 - 0 ,8 kg
Utensils: Bowl & lid
Increasing unit: 1 0 0 g
Initial foo d temp: 2 0 ° C (ro o m tempera ture)
Reco mmended
menus: Po tatoes with o r witho ut skins.
Pro cedure:
Bo iled Po tato es: Peel the po tato es and cut them
into similar sized pieces.
Jacket Po tato es: Cho o se po tato es o f similar size
and wash them.
• Put the bo iled o r jac ket po tato es into a bo wl.
• Add the required amount o f water (per 1 0 0 g)
approx 2 tbsp and a little salt.
• Co ver with a lid.
• W hen the o ven sto ps and the audible signals
sound, stir and re-co ver.
• After co o king, let the po tato es stand co vered fo r
1 -2 minutes.
Roast Chicken
Q uantity: 0 ,9 - 1 ,8 kg
Utensils: Lo w Rack
Increasing unit: 1 0 0 g
Initial foo d Temp: 5 ° C, Chilled
Ingredients: for 1 ,0 kg g rilled chicken:
1 / 2 tsp salt and pepper.
1 tsp pa prika, sweet.
2 tbsp o il.
Reco mmended
menus: Ro ast chicken
Pro cedure:
• Mix the ingredients and spread o n chicken.
• Pierce the skin o f the chicken.
• Pla ce the chicken o n the low rack with breast side
do wn.
• W hen audible signals so und, turn the chicken
o ver.
• After co o king, let the chicken stand fo r approx. 3
minutes.
R-852 ENGLISH 5/5/99 2:05 pm Page 19
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