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Cooking guide
Food
Serving Size
Chicken Pieces
500 g (2 pcs)
Instructions
Brush chicken pieces with oil and spices. Put them in a circle
on the high rack. After grilling stand for 2-3 minutes.
Roast Chicken
1200 g
Instructions
Brush the chicken oil and spices. Put the chicken on the low
rack. After grilling stand for 5 minutes.
Roast Fish
400-500 g
Instructions
Brush skin of whole fish with oil and add herbs and spices. Put
two fishes side by side (head to tail) on the high rack. After
grilling stand for 2-3 minutes.
Plantain
1 ea (200 g)
Instructions
Peel and slice plantain 1 cm thick and put on the crusty plate
with grill rack. Brush all sides with oil. If plantain becomes
soft, reduce time 1-2 minute soft type. Stand for 1-2 minutes.
Yam
200 g
Instructions
Peel and slice yam 1.5 cm thick and put on the crusty plate
and brush all sides with oil. Put on the high rack and cook.
Stand for 1-2 minutes.
92 English
Power
1 step (min.) 2 step (min.)
300 W + Grill
10-12
9-11
450 W + Grill
22-23
21-22
300 W + Grill
6-8
1 step 450 W + Grill
7-7½
2 step Grill
450 W + Grill
11-11½
Convection
Cooking with convection is the traditional and well known method of cooking food
in a traditional oven with hot air.
The heating element and the fan position is at the back-wall, so that the hot air is
circulating. This mode is supported by the top heating element.
Cookware for convection cooking:
All conventional ovenproof cookware, baking tins and sheets – anything you would
normally use in a traditional convection oven – can be used.
7-8
Food suitable for convection cooking:
All biscuits, individual scones, rolls and cakes should be made by this mode as well
as rich fruit cakes, choux pastry and soufflés.
Microwave + Convection
4-5
This mode combines the microwave energy with the hot air and is therefore
reducing the cooking time while giving the food a brown and crispy surface.
Cooking with convection is the traditional and well known method of cooking food
in an oven with hot air circulated by a fan on the back-wall.
-
Cookware for cooking with microwaves + convection:
Should be able to let the microwaves pass through. Should be ovenproof (like
glass, pottery or china without metal trims); similar to the cookware described
under Microwave + Grill.
Food suitable for microwave + convection cooking:
All kinds of meats and poultry as well as casseroles and gratin dishes, sponge
cakes and light fruit cakes, pies and crumbles, roast vegetables, scones and breads.
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