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Programmes
en
Information on the programmes
Place the food in the cold cooking compartment.
Take the food out of its packaging and weigh it. If it is
not possible to enter the exact weight, you should round
it up or down.
For the programmes, always use microwavable
cookware, for example made of glass or ceramic.
Observe the accessories tips in the programme table.
A table of suitable types of food with appropriate weight
ranges and the accessories required can be found in
the section after the notes.
It is not possible to set a weight outside the weight
range.
With many dishes, a signal sounds after a certain time.
Turn or stir the food.
Defrosting:
As far as possible, freeze and store food flat and in
■
portion-sized quantities at -18 °C.
Place the frozen food in flat cookware, such as a
■
glass or porcelain plate.
After defrosting in the appliance, leave the food to
■
continue defrosting for a further 15 to 90 minutes
until it reaches an even temperature.
Bread should only be defrosted in the required
■
amounts, as it quickly becomes stale.
Liquid will be produced when defrosting meat or
■
poultry. Drain off this liquid when turning meat and
poultry and under no circumstances use it for other
purposes or allow it to come into contact with other
foods.
After turning, remove any minced meat that has
■
already defrosted.
Whole poultry should be placed in the cookware
■
breast-side down and poultry portions skin-side
down.
Programme table
Programme
Suitable food
Defrosting
Bread*
Bread, whole, round or long; sliced bread; sponge
cake, yeast cake, fruit flan, cakes without icing, cream
or gelatine
Meat*
Joints, flat pieces of meat, minced meat, chicken, pou-
lard, duck
Fish*
Whole fish, fish fillet, fish cutlet
Cooking
Fresh vegetables**
Cauliflower, broccoli, carrots, kohlrabi, leeks, peppers,
courgettes
Frozen vegetables**
Cauliflower, broccoli, carrots, kohlrabi, red cabbage,
spinach
*) Observe the signals given when it is time to turn the food
**) Observe the signals given when it is time to stir the food
16
Vegetables:
Fresh vegetables: Cut into pieces of an equal size.
■
Add one tablespoon of water for every 100 g
vegetables.
Frozen vegetables: This programme is only suitable
■
for blanched, not pre-cooked vegetables. It is not
suitable for frozen vegetables in a cream sauce. Add
1 to 3 tablespoons of water. Do not add water to
spinach or red cabbage.
Potatoes:
Boiled potatoes: Cut into pieces of an equal size.
■
Add two tablespoons of water per 100 g of potatoes,
and salt to taste.
Unpeeled boiled potatoes: Use potatoes of the same
■
thickness. Wash the potatoes and prick the skin.
Place the wet potatoes in a dish. Do not add water.
Baked potatoes: Use potatoes of the same
■
thickness. Wash, dry and prick the skin.
Rice:
Do not use brown or boil-in-the-bag rice.
■
Add two to two-and-a-half times the amount of water
■
to rice.
Poultry:
Place the chicken portions on the wire rack, skin
■
side up.
Resting time
Some dishes need to rest in the cooking compartment
after the programme has ended.
Dish
Resting time
Vegetables
Approx. 5 minutes
Potatoes
Approx. 5 minutes. First pour off the
remaining water
Rice
5 to 10 minutes
Weight range in kg
0.20-1.50 kg
0.20-2.00 kg
0.10-1.00 kg
0.15-1.00 kg
0.15-1.00 kg
Cookware/accessories,
shelf position
Shallow cookware without lid
Cooking compartment floor
Shallow cookware without lid
Cooking compartment floor
Shallow cookware without lid
Cooking compartment floor
Cookware with lid
Cooking compartment floor
Cookware with lid
Cooking compartment floor
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