User Manual

E – 25
VEGETABLES MENU GUIDE
Sensor Cook Menu Guide
When you cook the following menus with SENSOR
COOK, press the VEGETABLES pad until the de-
sired menu appears in the display.
( )
1-10 pieces
1 piece,
approx. 150 g
• Wash the vegetables.
• Arrange the vegetables in a shal-
low dish.
• Cover with a glass lid or plastic
wrap.
• After cooking, stir then stand cov-
ered.
No. Menu Procedure
Fresh Vegetables Hard
Carrots
Potato
Beans
Broccoli
Cauliflower
Pumpkin
0.1-1.0 kg + 3°C
Refrigerared
Weight
Range
Initial
Temperature
(approx.)
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shal-
low dish.
• Cover with a glass lid or plastic
wrap.
• After cooking, stir then stand cov-
ered.
Fresh Vegetables Soft
Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash
0.1-1.0 kg + 3°C
Refrigerared
Frozen Vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
Green Peas
Mixed Vegetables
0.1-1.0 kg –18°C
Frozen
• Before cooking, separate vegeta-
bles eg. broccoli as much as pos-
sible.
• Arrange the vegetables in a shal-
low dish in the following
way : hard vegetables around the
outside, soft vegetables in the
centre, medium vegetables in-be-
tween.
• Cover with a glass lid or plastic
wrap.
• After cooking, stir then stand cov-
ered.
}
hard vegetables
• Use washed new potatoes.
• Pierce twice with fork on each
side.
• Place on outside of turntable.
• When oven stops and TURN PO-
TATO, OVER is displayed, turn
potatoes over and continue cook-
ing.
• After cooking, stand covered with
aluminium foil.
N.B. For small quantities, the food
may not require a turn over
during the cooking.
Jacket Potato
Potato (whole)
+ 20°C
Room
temperature
Standing
Time
(minutes)
1-5
1-5
3-10
1-5
1
2
3
4
}
soft vegetables
medium vegetables