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HOW TO USE
26
Weight
Code
Menu
3
Fresh Pizza
4
Roast Beef
0
5 .
5
Roast
0.8 - 1.8 kg
Chicken
6
Roast Lamb
0.5 - 1.5 kg
Initial
Limit
Temperature
1
Room
-
1
5 .
k
g
R
e
r f
g i
e
a r
e t
d
Refrigerated
Refrigerated 1. Brush lamb with melted butter or oil and season as
Instructions
Ingredients
Dough:
1 teaspoon active dry yeast
1/3 teaspoon salt
1 teaspoon sugar
70 ml warm water
1 teaspoon extra-virgin olive oil, plus
little for coating
Topping:
3 tablespoons pizza sauce
30 g sausage, sliced
1/2 onion, sliced
2 fresh mushrooms, sliced
1/2 fresh pepper
100 g shredded mozzarella cheese
. 1
C
o
m
b
n i
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l l a
n I
g
e r
d
e i
n
bowl.
. 2
K
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e
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d
i w
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a
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e l
c
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elastic dough.
. 3
R
l l o
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o
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h
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t u
a
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d
p
a l
Spread pizza sauce. Top with toppings and cheese.
. 4
P
a l
c
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h t
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C
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p
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a r
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o
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Choose the menu, press start.
. 1
B
u r
s
h
b
e
f e
i w
h t
m
l e
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d
desired.
2. P lace food on the Low rack on a drip dish.
Choose the menu and weight, press start.
. 3
W
h
e
n
B
E
E
, P
d
a r
n i
u j
c i
immediately. And then press start to continue
cooking.
4. A fter cooking, stand covered with an aluminum foil
for 10 minutes.
1. B rush chicken with melted butter or oil and season
as desired.
. 2
P
a l
c
e
w
h
o
e l
c
i h
k c
e
n
b
rack on a drip dish. Choose the menu and weight,
press start.
. 3
W
h
e
n
B
E
E
, P
d
a r
n i
u j
c i
immediately. And then press start to continue
cooking.
4. A fter cooking, stand covered with an aluminum foil
for 10 minutes.
desired.
2. Place food on the Low rack on a drip dish.
Choose the menu and weight, press start.
3. When BEEP, drain juices and turn food over
immediately. And then press start to continue cooking.
4. After cooking, stand covered with an aluminum
foil for 10 minutes.
s t
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Utensil
Crisp tray
on the Low
rack
x i
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. y
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s
L
o
w
a r
k c
o
n
a drip dish
Low rack on
a drip dish
o
w
Low rack on
a drip dish
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