Loading ...
Loading ...
Loading ...
18
HOW TO USE
Weight
Initial
Utensil
Code
Menu
Instructions
Limit
Temperature
Fc-4
1.2kg Room
Microwave-safe
bowl
Ingredients
Fc-5
Stuffed
0.5kg Room
Ingredients
Microwave-safe
Mushrooms
15~20 champignon mushrooms, stemmed
dish
Stuffing
50g grated cheese
1. Remove stem of each mushroom and put on a dish.
2. Fill each mushroom cap with stuffing.
3. Add cheese on top of each stuffed mushroom.
4. Place food on the rack. Choose the menu and
press start to cook.
※
Stuffing
2 tablespoons butter
Remaining mushroom stems, chopped
¼ cup red wine
30g bread crumbs
3 tablespoons fresh greens, chopped
½ cup cream
Salt and pepper to taste
1.Cook mushroom stems in a frying pan with butter.
Add red wine, bread crumbs and parsley, mix well.
2. Add cream and simmer on low heat until cream
has thickened. Season with salt and pepper.
1.2kg Room
Fc-6
Microwave-safe
bowl
Spinach Cream
Soup
600g vegetable purée
1 ½ cups chicken stock
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup cream
Nutmeg, salt and pepper to taste
1. Add all ingredients in a deep and large bowl and
mix well. Cover with plastic wrap and vent.
2. Place food in the oven. Choose the menu and
press start to cook. Stir at least twice during cooking.
※
Vegetable purée
400g spinach, chopped
2 onions, chopped
4 tablespoons water
1. Place vegetables in a microwave-safe bowl.
2. Add water and cover with plastic wrap.
3. Place food in the oven. Cook for 7~9 minutes
on Microwave 1100 watts.
4. After cooking, blend cooked vegetables using a
blender or food processor until the purée is
smooth and uniform in texture.
Ingredients
1 onion, sliced 1 carrot, sliced
500g chicken legs 1 cup chicken stock
Chicken Legs
with Prunes
15 pitted prunes, halved
Salt and pepper to taste
1. Add all ingredients in a deep and large bowl and
mix well. Cover with plastic wrap and vent.
2. Place food in the oven. Choose the menu and
press start to cook. Stir at least twice during cooking.
FRENCH COOKING TABLE
Loading ...
Loading ...
Loading ...