Operation Manual

34
GB
FOOD
CATEGORY
ACCESSORIES RECIPE AMOUNT PREPARATION
10. CAKES
& PAS-
TRIES
11. Prebaked
frozen fruit
pie [Crisp]
400g-
800g
Remove package.
11.
DESSERT &
SNACKS
1. Baked
apples
4 pcs-
8 pcs
Remove the pipes and fill with marzipane
or cinnamon, sugar and butter.
2. Fruit
compote
[Steam]
300g-
800g
Peel and core the fruit and cut in pieces.
Place in steam grid. Add 100ml water in
the bottom and cover with lid.
3. Crème brûlée
2 - 6
servings
For 4 portions, heat up 100ml cream +
200ml milk. Whisk 2 eggs + 2 eggyolks
with 3 tablespoons sugar and 1 teaspoon
vanilla. Whisk the hot liquid into the eggs.
Fill the mixture into 4 portion dishes (micro-
wave- and oven proof) and place them into
the crispplate. Boil up ½liter water and pour
besides the dishes in the Crisp Plate. Cook
and let cool down. Sprinkle brown sugar on
top or use white sugar + burner to brown
the sugar.
4. Soufflé
2 - 6
servings
Prepare a soufflé mix with lemon, choc-
olate or fruit and pour into an ovenproof
dish with high edge. Add the food when
oven prompts.
5. Hot fudge
sauce
4
servings
Melt 50g butter in the microwave oven. Mix
together with the melted butter in a micro-
wave safe bowl; Add the other ingredients(.1
dl sugar, 0,5 dl cream, 0,5 dl light syrup, 1
tablespoon strained cocoa,1 teaspoon va-
nilla sugar) when oven prompts. Serve with
ice cream, fresh fruits or nuts.
6. Pop corn 100g
Place bag on turntable. Only pop one bag
at a time.
7. Nuts roasted
[Crisp]
50g- 200g
Add nuts when the crispplate is pre heat-
ed. Stir when oven prompts.
8. Pumpkin seeds
roasted [Crisp]
50g- 200g
Add food when the crispplate is pre heat-
ed. Stir when oven prompts.
6
TH
SENSE CHEF MENU
Microwave
Proof Dish
Microwave and
Oven Proof Dish
Crisp Plate Steamer
Steamer
(bottom and lid)
Low Rack High Rack Baking Plate Without Cover
Dish with
High Sides