Loading ...
Loading ...
Loading ...
Healthy Cook guide
The HealthyCookguide below providesrecommended settings for eachcooking item. Usethis guide
for your reference.
j Fruitsor
j Dehydrate Vegetables 3 or4 100-175 Over 180
i
j 150-200g
j ix ii i i i
j Baked 6 ea
42.3 oz
j Potato
(120og)
i
i
i
JGrilled
jChicke p eces
j 1000g- 1200g
i
3
pieces
j SalmOn
, 19.5oz
Steak
J
(ssog)
375-425 40-50
See page 39.
Put 6 potatoes or] atray
or baking dish.
Do not cut the potatoes
in haiti
Seasonthe potatoes
after cooking if@sired.
Chicken Put the chicken pieces
or] atray or baking dish.
2 375-425 40-50
Seasonthe chickenafter
cooking if desired.
Hi-Lo 10-19
Put the salmon steaksor]
atray or baking dish.
Seasonthe salmon after
cooking if desired.
i White Fish
- i i
3fillets
(520g)
js
J _i _ii_iiiiiiii
i IK i i i i
3or4 400-425 10-15
Put the fishfillets or] a
broiler par]or baking
dish.
Seasonthe fish after
cooking if desired.
To prevent the fish from
over browning or dtying
out, coverthe fish with
aluminum foil.
In caseof chicken,salmon,and fish, making the sheath in a thick portion is recommended.
English-40
Loading ...
Loading ...
Loading ...