Automatic Functions Guide - Hotpoint MWH434AX Instructions For Use Manual

Use

Automatic functions guide

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d d i i s s h h e e s s
B B e e e e f f
F F r r e e s s h h v v e e g g e e t t a a b b l l e e s s
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This function is used for reheating chilled, cooked dishes (lasagna, dauphinoise
potatoes, shepherd's pie, fish pie, etc.) between 100 g and 1,000 g.
Dishes are reheated on the microwave setting.
Remove the product from its packaging and put it in a heat-resistant dish of similar size to
the microwave. For better results, cover the microwave dish with cling film or with a plate
upside down.
Place the dish on the turntable. Allow to stand for 2 minutes before serving to make sure
the heat is evenly distributed.
This function is used for joints weighing between 500 g and 2,000 g.
The beef is cooked on the combined fan + microwave setting.
Use a microwave-proof, heat-resistant dish, preferably made of terracotta (less spattering
than with a glass dish).
If possible, cook joints without bards to prevent smoke and spatters of fat. You will get the
best results with joints that are not very thick.
Take the meat out of the refrigerator and leave it at room temperature for 1 hour before
putting it in the oven.
Place the dish on the shelf at level 2.
After cooking, wrap the joint in aluminium foil and leave it for 10 minutes This will help the
meat fibres to relax and the joint will be more succulent.
This function is used for cooking vegetables weighing between 100 g and 1,000 g.
The vegetables are cooked on the microwave setting.
Choose fresh vegetables and, before cooking, add:
- up to 200 g: 2 tablespoons of water
- up to 500 g: 0.5 dl of water.
- up to 1,000 g: 1 dl of water.
Use a dish that is suitable for the volume of vegetables and cover (except when you are
cooking mushrooms).
Place the dish on the glass turntable.
Half way through cooking, a beep sounds to remind you that it needs water and "
appears on the display. Add fat and season as required.
After cooking, wait a few minutes before serving the vegetables.
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