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BUTTON
MENU NO.
AC-1 Cook
French Fried
Potatoes
(recommended
for conventional
ovens)
AC-2 Cook
Grill Skewers
AC-3 Cook
Chicken Legs
AC-4 Cook
Grilled Chicken
AC-5 Cook
Fresh Vegetables
WEIGHT (Increasing
Unit)/ UTENSILS
0,10 - 0,30 kg (50 g)
(initial temp -18° C)
Flan dish
Rack
0,2 - 0,6 kg (100 g)
(initial temp 5° C)
Rack
0,20 - 0,60 kg (50 g)
(initial temp 5° C)
Rack
0,9 - 1,4 kg (100 g)
(initial temp 5° C)
Saucer
Flan Dish
0,1 - 0,6 kg (100 g)
(initial temp 20° C)
Bowl & lid
PROCEDURE
•Remove the frozen french fried potatoes from
the package and place them in a flan dish.
• Place the dish on the rack in the oven.
• When audible signal sounds, turn over.
• After cooking, remove from the dish and put on
a plate for serving.
(No standing time is necessary).
• Add salt to taste.
NOTE: The dish gets very hot during cooking.
To avoid burning yourself, please use oven
gloves for removing the dish from the oven.
•Prepare the grill skewers referring to the recipe
on page 31.
• Place on the rack and cook.
• When the audible signal sounds, turn over.
• After cooking, remove and put on a plate for
serving. (No standing time necessary).
• Mix the ingredients and spread on the chicken
legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the rack, skin side down,
with the thin ends towards the centre.
• When audible signal sounds, turn over.
• After cooking, remove and stand for approx. 5
minutes.
• Mix the ingredients and spread on the chicken.
• Pierce the skin of the chicken.
• Put chicken breast side down on an upturned
saucer in a flan dish.
• Place directly on the turntable and cook.
• When audible signal sounds, turn over.
• After cooking, leave for approx. 3 minutes in the
oven, remove and put on a plate for serving.
• Cut into small pieces, eg. strips, cubes or slices.
• Add 1 tbsp water per 100 g and salt as desired.
(For mushrooms no additional water is
necessary).
• Cover with a lid.
• When audible signal sounds, stir and re-cover.
• After cooking, let the food stand for approx 2
minutes.
x1
x2
x3
x4
x5
Ingredients for 0,6 kg chicken legs:
3 pieces, 1-2 tbsp oil,
1
/
2
tsp salt,
1 tsp sweet paprika, 1 tsp rosemary
Ingredients for 1,2 kg grilled chicken:
Salt and Pepper, 1 tsp sweet paprika, 2 tbsp oil
2. AG-61+62D-UK English 20/05/2004 15:31 Page 19