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OPERATING INSTRUCTIONS
FRENCH COOKING TABLE
Category
Weight
Limit
Utensil
Food
Temp.
Instructions
Ratatouille 1.5kg
Microwave-safe
bowl
Room
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.
Stuffed
tomatoes
1.2kg
Microwave-safe
dish
Room
1. Cut tops off tomatoes to form hats and remove seeds, taking care not
to pierce flesh
or skin. Then s
prinkle each tomatoes with salt and pepper.
2. Fill tomatoes with stuffing and replace hat.
3. Place stuffed tomatoes on a dish and cover with plastic wrap.
4. Place food in the oven. Choose the menu and press start to cook.
Stuffed
mushrooms
0.5kg
Microwave-safe
dish
Room
1. Remove stem of each mushroom and put on a dish.
2. Fill each mushroom cap with stuffing.
3. Add cheese o
n top of each stuffed mushroom.
4. Place food on the r
ack. Choose the menu and press start to cook.
Chicken
legs
with
prunes
1.2kg
Microwave-safe
bowl
Room
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.
Ingredients
1 onion, cut into chunks
1 eggplant, cut into chunks
1 zucchini, cut into chunks
1 colored sweet pepper, cut into chunks
3 tomatoes, chopped
1 tablespoon tomato paste
2 garlic cloves, crushed
1 tablespoon fresh greens, chopped
2 tablespoons vinegar
1 teaspoon sugar
Salt and pepper to taste
Ingredients
4 medium tomatoes
Salt and pepper to taste
Stuffing
※
Stuffing
400g ground beef
½ cup bread crumbs
2 garlic cloves, crushed
1 tablespoon Dijon mustard
1 tablespoon dried greens
1 tablespoon parmesan cheese
1. Add all ingredients in a bowl, mix well, and cover with plastic wrap.
2. Place food in the oven. Cook for 3~5 minutes on Microwave 1100 watts. Stir at
least once during cooking.
Ingredients
15~20 champignon mushrooms, stemmed
Stuffing
50g grated cheese
※
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.
Ingredients
1 onion, sliced
1 carrot, sliced
500g chicken legs
15 pitted prunes, halved
1 cup chicken stock
Salt and pepper to taste
(Fc-3)
(Fc-4)
(Fc-5)
(Fc-6)
10
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