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POTATO CHART
French Fried Potatoes
Quantity:
0,2 - 0,4 kg
Utensils:
Directly on the turntable
Increasing unit:
50 g
Initial food Temp: -18 o C, Frozen
Recommended
menus:
French Fried potatoes, potato
croquettes or pommes noisettes.
For thick French fried potatoes,
use MORE (
Boiled Potatoes /
Jacket Potatoes
Quantity:
0,1 - 0,8 kg
Utensils:
Bowl & lid
Increasing unit:
100 g
Initial food temp: 20° C (room temperature)
Recommended
menus:
Potatoes with or without skins.
INSTANT ACTION CHART
Grilled Chicken
Quantity:
0,9 - 1,8 kg
Utensils:
Low Rack &
Splashguard
Increasing unit:
100 g
Initial food Temp: 5° C, Chilled
Ingredients:
for 1,0 kg grilled chicken:
1/2 tsp salt and pepper.
1tsp paprika, sweet.
2 tbsp oil.
Recommended
menus:
Grilled chicken
) key.
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20
Procedure:
• Remove the deep-frozen, French-fried potatoes
(recommended for conventional ovens) from the
package and place them on the turntable.
• If required, press the MORE (
• After cooking, remove from the turntable and put
on a plate for serving.
Procedure:
Boiled Potatoes: Peel the potatoes and cut them
into similar sized pieces.
Jacket Potatoes: Choose potatoes of similar size
and wash them.
• Put the boiled or jacket potatoes into a bowl.
• Add the required amount of water (per 100 g)
approx 2 tbsp and a little salt.
• Cover with a lid.
• When the oven stops and the audible signals
sound, stir and re-cover.
• After cooking, let the potatoes stand for 1-2
minutes.
Procedure:
• Mix the ingredients and spread on chicken.
• Pierce the skin of the chicken.
• Place the chicken on the low rack with breast side
down.
• When audible signals sound, turn the chicken
over.
• After cooking, let the chicken stand for approx. 5
minutes.
NOTE:
For using the splashguard, see HINT on page 22.
) key.
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