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AUTO COOK MENU
A s el ec t i o n o f a u t o m a t i c r ec i p es w i t h p r es et v a l -
u es t o o f f er o p t i m a l c o o k i ng r es u l t s .
1 . P r es s t h e A u t o C o o k b u t t o n.
2 . P r es s A u t o C o o k b u t t o n r ep ea t l y o r p r es s
+ / - b u t t o n t o s e l ec t t h e d es i r ed r ec i p e ( s e e t h e
t a b l e f o l l o w ing ) .
3 . P r es s t h e J E T S T A R T b u t t o n t o c o nf i r m t h e
r ec i p e a nd p r es s + / - b u t t o n t o s el ec t t h e w ei g h t
w h en t h er e i s a w e i g h t r a n g e i n t h e t a b l e.
4 . P r es s t h e J E T S T A R T b u t t o n. T h e f u nc t i o n
w i l l s t a r t .
A c c o r d i ng t o t h e s el ec t ed r ec i p e, a f t er a
c er t a i n t i m e, t h e d i s p l a y w o u l d a s k y o u t o
a d d o r t u r n o r s t i r t h e f o o d . S ee A d d / S t i r / T u r n
f o o d c h a p t er o n p a g e 8 .
T h e c o o k i ng r ec i p e w i l l b e c o nf i r m ed
o nc e y o u l ea v e t h e f u nc t i o n b u t t o n f o r 3
S ec o nd s , p r es s t h e f u nc t i o n k ey a g a i n t o c h a ng e
t h e r ec i p e t y p e.
DEFROST MENU(MEAT/POULTRY/VEGETABLES)
T h es e f u nc t i o ns a l l o w s y o u t o d ef r o s t f o o d .
1 . P r es s t h e M ea t / P o u l t r y / V eg et a b l es
b u t t o ns , p r es s J E T S T A R T t o c o nf i r m .
2 . P r es s + / - b u t t o n t o a d j u s t t h e w ei g h t o f
f o o d .
3 . P r es s J E T S T A R T t o s t a r t .
I t w o u l d b e b et t er t h a t , t u r n f o o d w h en t h e
o v en p r o m p t s .
FOOD TYPE WEIGHT SUGGESTED USE
p 2
Minced meat
100g - 2000g
Minced meat,cutlets, steaks or roasts.
After cooking, allow food to rest for at least 5 minutes for bet-
ter results.
p 3
Poultry
100g - 2000g
Whole chicken, pieces or fillets.
After cooking, allow food to rest for 5-10 minutes for better
results.
p 4
Vegetables
100g - 1000g
Larger, medium and small cut vegetables.
Before serving, allow food to rest for 3-5 minutes for better
results.
1 21 2
en
hotpoint.co.uk
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