Owner's Manual

10
Menu
Code
1
Instructions
SENSOR COOK MENU INSTRUCTIONS - VEGETABLES
Wash & pat potatoes dry with paper towel. Pierce
each potato 3 times with a fork. Place potatoe
s
around the outer edge of the turntable
.
After cooking potatoes should still be firm. Wrap i
n
foil and stand
.
Jacket Potato
Potatoes
(whole)
1 - 4 pieces
(175 g per
piece
)
Roo
m 1 piece = 3
2 pieces = 5
3 pieces = 5
4 pieces = 7
3
Prepare vegetables. Cut vegetables into even size
pieces. Wash the vegetables and arrange i
n
microwave- safe dish just large enough to contain th
e
vegetables so they are no more than 2 - 3 layers deep
.
Add 2 tablespoons of water. Cover with lid or plasti
c
wrap loosely. If cooking more than 1 kind of vegetable
,
place the harder vegetables around the outer edge o
f
the dish with the softer vegetables in the centre
.
Fresh Vegetable
Carrots,
Broccoli,
Cauliflower
,
Zucchini
,
Beans, Peas
0.2 - 0. 8 kg Room 3
4
Separate the vegetables into single pieces. Arrange the
vegetables in a microwave- safe dish just large enoug
h
to contain them so they are no more than 2 layer
s
deep. Add 2 tablespoon water. Cover with lid or plasti
c
wrap loosely. If cooking more than 1 kind of vegetable
,
place the harder vegetables around the outer edge o
f
the dish with the softer vegetables in the centre
,
Frozen
Vegetable
Carrots,
Broccoli,
Cauliflower,
Beans,Peas
0.2 - 0. 8 kg Frozen 3
5
Pumpkin Soup
Peel & remove the seeds from the pumpkin. Finely
chop the onion. Place the pumpkin, onion and stoc
k
into a heatproof, microwave- safe bowl. Cover with li
d
or two layers of plastic wrap loosely. After cooking
,
blend or process to desired consistency. Stir in cream
,
nutmeg and season with salt and pepper.
For potato leek soup, replace the pumpkin with desir
e
potatoes & replace the onion with leek
.
For carrot & sweet potato soup, replace the pumpki
n
with equal quantities of carrot and sweet potato. Omi
t
the cream. Replace the nutmeg with ground cumin
.
Serves
2 serve
s 4 serves 6 serves
Ingredient
s
Pumpki
n 500 g 750 g 1 kg
Brown onion
1
/
2
small 1 small 1 medium
Chicken stock 2 cups 3 cups 4 cups
Cream 2 tbs
1
/
4
tbs
1
/
3
tbs
Ground nutmeg
,
Salt & ground black peppe
r
To tast
e
Fresh Soup 2 - 6 serves Room -
2
Ingredients 2 serves 3 serves 4 serves
Potato
450 g 675 g 900 g
Hot Milk
1
/
2
cup
2
/
3
cup
3
/
4
cup
Butter
50 g 75 g 100 g
Salt 7 ground black peppe
r
Peel potatoes and cut into 2cm cubes. Place th
e
potato into a microwave- safe dish with
2
tablespoons of water. Place a sheet of damp pape
r
towel directly onto the surface and cover the dis
h
with lid or plastic wrap loosely. After cooking allo
w
potatoes to stand. Drain. Mash the potatoes unti
l
smooth. Stir in hot milk and butter. Season with sal
t
and pepper
.
Mashed Potato
2- 4 serves Room
1 - 3
Weight
Limit
Initial
Temperat
ure
Standing Time
(minutes)
OPERATING INSTRUCTIONS