Whirlpool JT 379 Instructions For Use Manual page 27

FOOD
CATEGORY
DESSERTS
B R E A D /
CAKES
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ASSISTED CHEF
FOOD
AMOUNT
CLASS
F 300- Peel and core the fruit and cut in pieces.
RUIT
C 800 Place in steam grid. Add 100ml water in
OMPOTE ML
the bottom and cover with lid.
C 2 - 6 For 4 portions, heat up 100ml cream +
RÈME
B 200ml milk. Whisk 2 eggs + 2 eggyolks
RÛLÉE SERVINGS
with 3 tablespoons sugar and 1 teaspoon
vanilla. Whisk the hot liquid into the eggs.
Fill the mixture into 4 portion dishes (mi-
crowave- and oven proof) and place them
into the crispplate. Boil up ½liter water
and pour besides the dishes in the crisp-
plate. Cook and let cool down. Sprinkle
brown sugar on top or use white sugar +
burner to brown the sugar.
S 2 - 6 Prepare a soufflé mix with lemon, choc-
OUFFLÉ
olate or fruit and pour into an ovenproof
SERVINGS
dish with high edge. Add the food when
oven prompts.
B 1-2 Prepare dough according to your favor-
READ PCS
ite recipe for a light bread. Place on bak-
LOAF
ing plate to rise. Add when oven is pre-
heated.
R 1 Prepare dough according to your favor-
OLLS BATCH
ite recipe for a light bread. Form to rolls
and place on baking plate to rise. Add
when oven is preheated.
R , 1 Add when oven is preheated.
OLLS BATCH
F
ROZEN
P - 1 For vacuum-packed rolls. Add when
RE BAKED BATCH
R oven is preheated.
OLLS
R , 1 For folls like canned croissants, remove
OLLS BATCH
C from package and shape according to in-
ANNED
structions. Add when oven is preheated.
S 1 Shape into one large piece or in smaller
CONES BATCH
pieces on greased crispplate
S 1 Mix a recipe with the total weight of 700
PONGE BATCH
C - 800g. Add the cake when oven is pre-
AKE
heated.
M 1 Make a batch for 16 - 18 pcs and fill in pa-
UFFINS BATCH
per moulds. Add food when oven is pre-
heated.
PREPARATION
GB
ACCESSORIES
Steamer
Microwave-
and oven proof
dishes on crisp-
plate
Oven proof dish
on low rack
Baking plate
Baking plate
Baking plate
Baking plate
Baking plate
Crispplate
Microwave- and
oven proof cake
dish on low rack
Baking plate
27