Programme Table - CONSTRUCTA CC4W91860 Notice D'utilisation

Automatic programmes
en

Programme table

Programme no. Food
Defrosting
Minced meat
P 01
Pieces of meat
P 02
Chicken, chicken pieces
P 03
Bread
P 04
Cooking programmes
Rice
P 05
Potatoes
P 06
Vegetables
P 07
Combi cooking programmes
Bake, frozen
P 08
Chicken, whole
P 09
Sirloin, medium
P 10
Pork neck joint
P 11
Lamb, medium
P 12
Meat loaf
P 13
Fish, whole
P 14
Rice stew with fresh ingre-
P 15 dients
50
Weight range in Cookware/accessories,
kg shelf position
0.20 - 1.0 Shallow cookware without lid
on the low-profile wire rack
0.20 - 1.0 Shallow cookware without lid
on the low-profile wire rack
0.40 - 1.80 Shallow cookware without lid
on the low-profile wire rack
0.20 - 1.0 Shallow cookware without lid
on the low-profile wire rack
0.05 - 0.20 Cookware with lid
on the low-profile wire rack
0.15 - 1.0 Cookware with lid
on the low-profile wire rack
0.15 - 1.0 Cookware with lid
on the low-profile wire rack
0.40 - 1.20 Cookware without lid,
on the low-profile wire rack
0.50 - 2.0 Cookware without lid,
on the low-profile wire rack
0.50 - 1.5 Cookware without lid,
on the low-profile wire rack
0.50 - 2.0 Cookware with lid,
on the low-profile wire rack
0.80 - 2.0 Cookware with lid,
on the low-profile wire rack
0.50 - 1.5 Cookware without lid,
on the low-profile wire rack
0.30 - 1.0 Cookware without lid,
on the low-profile wire rack
0.05 - 0.20 Deep cookware with lid,
on the low-profile wire rack
Notes
After turning, remove any minced meat that
has already defrosted.
Drain off any liquid when turning and under
no circumstances use it for other purposes
or allow it to come into contact with other
foods.
Drain off any liquid when turning and under
no circumstances use it for other purposes
or allow it to come into contact with other
foods.
Bread should only be defrosted in the
required amounts, as it quickly becomes
stale. If possible, separate the slices.
Do not use boil-in-the-bag rice. Rice foams
a lot during cooking. Enter the uncooked
weight (without liquid). Add liquid to the
rice in a ratio of two to two and a half parts
liquid to one part rice.
Cut into pieces of equal size.
Add 1 tbsp water per 100 g.
Cut into pieces of equal size.
Add 1 tbsp water per 100 g.
The bake should not be more than 3 cm
thick.
Breast side down.
Shoulder joint or boned leg of lamb
The meat loaf should not be more than
7 cm thick.
Score the skin of the fish beforehand. Place
the fish in the cookware in its "swimming
position".
Only enter the weight of the rice. Ideal for
rice stews with vegetables, fish or poul-
try.Only use fresh ingredients.