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6
SENSE CHEF MENU
TH
FOOD
ACCESSORIES
CATEGORY
6. PIZZA &
QUICHE
7. RICE &
CEREALS
Microwave
Microwave and
Proof Dish
Oven Proof Dish
MODE
5. Thin
vegetarian
pizza [Crisp]
6. Quiche
Lorraine
[Crisp]
7. Prebaked
frozen quiche
[Crisp]
1. Rice [Steam]
2. Rice porridge
[Steam]
3. Oat porridge
Steamer
Crisp Plate
Steamer
(bottom and lid)
SER-
VINGS
Prepare dough. Roll out onto greased crisp
1 batch
plate and prick with a fork. Add desired top-
ping.
Line crisp plate with pastry and prick with
fork. Oven will pre-bake the pastry. When
1 batch
oven prompts, add filling. Return to oven to
complete the cooking process.
200g-
Remove from package. Straight from freez-
800g
er onto the crisp plate.
1 serving = 100g of rice.
Place 1 to 4 servings of rice in the bottom
(base of steamer). Add salted water up to
1 - 4
appropriate level shown inside the steam-
servings
er below the text Rice and Water. Cover
with steamer lid. Do not use middle grid of
steamer. When prompted by display select
the number of servings to be cooked.
Place rice and water into steamer bottom.
1 - 2
Cover with lid. Add milk when oven prompts.
servings
Continue cooking.
Mix oats, salt and water as per manufactur-
1 - 2
er's instructions. Use a microwave and ov-
servings
en-proof dish.
Low Rack
High Rack
GB
METHOD
Baking Tray
Without Cover
Dish with
High Sides
31
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