Whirlpool COOK 30 Manual page 19

RECIPE INITIAL STATE
q
Frozen
Risotto
Room
w
temperature
Cupcakes
Room
e
temperature
Vegetables
Room
r
temperature
Spaghetti
refrigerator
t
temperature
Soup
Room
y
temperature
Scrambled Eggs
refrigerator
u
temperature
Fish Fillet
Room
i
temperature
Green Bean
Room
o
temperature
yogurt
Room
a
temperature
Dough Rising
WEIGHT
DURATION
AMOUNT
20-31min.
250-1000g/250g
5-11
300g / 600g
3-6 min.
200-500g/50g
13-17 min.
100-300g/100g
300-1200g/300g 2-7
2-4
1-4eggs
6-11 min.
200-500g/50g
4-7 min.
200-500g/50g
5Hr20
1000g
1 dough
EN
PREPARATION
Put food onto microwave safe
dish(250g risotto with 400g water
for 1 serving ),cover the dish.
Put 125g eggs and 170g sugar
into container then stir for
2-3mins,add 170g flour,10g
min. baking powder,100g water,50g
butter,put food into the cups.Put
the cups around the turntable to
make sure heaten evenly.
Cut the vegetable into pieces,add
2 tablespoon water.
Put the spaghetti and water into
microwave safe dish(100g for 1
serving,need 800g water).
Cover the dish, leaving an air
min.
ventilation.
Well beat the egg and water
min. together, cover the measuring cup
with plastic wrap.
Cover the dish and leave a
Add 2 tablespoon water and cover
the dish.
Use boilded water to clean the
container.Put 1000ml milk and 1g
min. yogurt starter into container,then
add 50g sugar.Cover the container
during the cooking.
Put 200ml water into oven. Add
65min. the prepared dough when oven
prompt.
vent.
19