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Les langues disponibles
Les langues disponibles
tbsp = tablespoon
tsp = teaspoon
l.p. = large pinch
s.p. = small pinch
Cup = cupful
Sach. = sachet
Food / Drink
Coffee,
1 cup
Milk,
1 cup
Water,
1 cup
6 cups
1 bowl
Platters
(Vegetables, meat and trimmings)
Stew
Clear soup
Cream soup
Vegetables
Garnishes
Meat,
1 slice*
Fish fillet*
Sausages 2
Cake, 1 piece
Baby food, 1 glass
Melting butter or margarine*
Melting chocolate
Dissolving six sheets of gelatine
Glazing for a tart for
/
1 of liquid
1
4
* Refrigerator temperature
TABLE: COOKING MEAT, FISH AND POULTRY
Fish and Poultry
Quantity Power
-g-
Roasts
500
(pork,
veal, lamb)
1000
Roast beef (medium)
1000
Minced meat
1000
Fish fillet
200
Chicken
1200
Chicken legs
200
ABBREVIATIONS USED
KG = kilogram
g = gram
l = litre
ml = millilitre
cm = centimetre
DFC = dry fat content
TABLE: HEATING FOOD AND DRINK
Quantity Power
Time
-g/ml- -Setting-
-Min-
150
800W
approx.1
150
800W
approx.1
150
800W
1
1
/
-2
2
900
800W
10-12
1000
800W
10-12
400
800W
approx.4
200
800W
2-3
200
800W
approx.2
200
800W
approx.2
200
800W
2-3
500
800W
4-5
200
800W
1-2
500
800W
4-5
200
800W
3-4
200
800W
2-3
180
560W
approx.2
100
400W
1
/
2
190
400W
approx.1
50
800W
/
-1
1
2
100
400W
2-3
10
400W
/
1
2
10
400W
5-6
Time
Hints
-Setting-
-Min-
800W
8-10*
season to taste, place in a shallow flan dish
400W
10-12
turn over after *
800W
20-22*
400W
10-12
800W
9-11*
season to taste, place in a quiche dish,
400W
5-7
turn over after *
800W
16-18
prepare the minced meat mixture (half pork/half beef)
place in a shallow casserole dish
800W
3-4
season to taste, place on a plate, cover
800W
20-22
season to taste, place in a casserole dish,
turn half way through cooking time
800W
3-4
season to taste, place on a plate, cover
13
TABLES
DF = deep frozen
MW = microwave
MWO = microwave oven
min = minutes
sec = seconds
dm = diameter
Hints
do not cover
do not cover
do not cover, bring to the boil
do not cover, bring to the boil
do not cover, bring to the boil
sprinkle some water onto the sauce, cover
stir half way through the heating time
cover, stir after heating
cover, stir after heating
cover, stir after heating
if necessary add some water, cover
stir half way through the heating time
sprinkle with water, cover and stir from time to
time.
thinly spread sauce over the top, cover
cover
pierce the skin several times
place on a cake stand
remove the lid, after heating stir well and test the
temperature
stir from time to time
dip into water, squeeze thoroughly and place in
a soup bowl, stir from time to time
mix the sugar in 250 ml of liquid, cover, stir well
during and after heating
Standing time
-Min-
10
10
10
10
3
3
3
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