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Les langues disponibles
Weight
Code
Menu
Limit
3
Cutlet
0.2-0.4 kg
Fish
4
0.2 - 0.6 kg
Schnizel
5
French
0
1 .
-
0
Fries
6
Hamburgers 0.2 - 0.4 kg
7
Sausages
0.2 - 0.6 kg
8
Wedge
0
2 .
-
0
Potatoes
Initial
Temperature
Refrigerated
Ingredients
500 g lean grouond lamb or beef
500 g small potatoes, cooked and mashed
3 eggs, lightly beaten
2 tablespoons chopped parsley
Salt and pepper to taste
. 1
M
With meat mixture, make balls about 4-5 cm
diameter
and shape balls into ovals about 1 cm thick each.
Brush cutlet with oil.
. 2
P
Choose the menu and weight, press start.
. 3
W
continue cooking.
Refrigerated
Ingredients
2 eggs, lightly beaten
Salt and pepper to taste
1.
. 2
P
Choose the menu and weight, press start.
. 3
W
continue cooking.
3 .
k
g
R
o r
z
e
n
. 1
S
tray on the High rack. For the best results, cook
in a single layer. Choose the menu and weight,
press start.
Refrigerated
. 1
C
Brush hamburgers with oil.
2. Place food on the Crisp tray on the High rack.
Choose the menu and weight, press start.
. 3
W
continue cooking.
Refrigerated
1. Remove all packaging and slit on the surface.
2. Place food on the Crisp tray on the High rack.
Choose the menu and weight, press start.
. 3
W
continue cooking.
4 .
k
g
R
o
o
m
. 1
R
2. Place food on the Crisp tray on the High rack.
Choose the menu and weight, press start.
. 3
W
continue cooking.
Instructions
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HOW TO USE
Utensil
Crisp tray on
the High rack
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Crisp tray on
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Crisp tray on
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Crisp tray on
the High rack
p
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Crisp tray on
the High rack
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Crisp tray on
the High rack
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33
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