Pelgrim MAG740RVS Mode D'emploi page 123

OPERATING
Vegetables
Fresh dish &
Frozen dish
Pizza - frozen
Fresh quiche and
tarts
These functions are used to cook vegetables weighing from 100g to 1000g.
Cooking is done using the microwave function.
Select very fresh vegetables and cook them with:
• two tablespoons of water up to 200 g
• 50 ml of water up to 500 g
• 100 ml of water up to1000 g
Use cookware suited to the volume of food, cover unless cooking
mushrooms.
Place the dish on the level 1.
A beep half-way through cooking warns you it is time to stir the food.
Add fat and season if desired.
When cooking has fi nished, leave the vegetables to rest for a few
minutes before consuming.
TENDER VEGETABLES containing more water:
Courgettes cut into rounds or cubes, thinly sliced leeks, potatoes whole
or cut into regular pieces, tomatoes cut into quarters, chicory cut into 4
and sprinkled with lemon, spinach leaves, thinly sliced mushrooms, etc.
HARDER AND MORE FIBROUS VEGETABLES:
Brussels sprouts, thinly sliced white cabbage, caulifl ower or broccoli cut
This function allow you to reheat and brown prepared frozen dishes
(lasagne, gratin dauphinois, cottage pie, fi sh gratin, etc.) from 250 g to
1,000 g and for fresh dishes from 500 to 2000 g.
Reheating or cooking is carried out using the microwave + grill function.
Remove the product from its packaging and place it in a heat-resistant
dish suitable for use in a microwave oven. It is preferable to choose a
dish with the same dimensions as the preparation. Do not cover.
Place the dish on the level 1.
This function lets you reheat and brown frozen pizzas weighing between
100 and 750 g.
Defrosting or cooking is carried out using the circulating heat function.
Remove the pizza from its packaging and place it on the rack at level 2.
This function allows you to cook and brown fresh quiches from 27 to
30 cm in diameter.
Cooking is done using the combined microwave + heat circulation function.
Use a heat-resistant, microwave-safe tart mould (Pyrex, porcelain, etc.).
When you use ready-made pastry, do not remove the grease-proof paper.
Cut the excess grease-proof to the dimensions of the dish.
Place the tart mould on the rack at level 2.
Tips: Do not use a metal mould.
Begin cooking the quiche as soon as the fi lling has been poured into the
pastry. Never let the pastry soak or it will not cook properly.
EN 25