Sharp R-291WE Mode D'emploi page 123

Table des Matières

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Les langues disponibles
  • FR

Les langues disponibles

  • FRANÇAIS, page 44
Vegetable
Leaf spinach
Cauliflower
Broccoli
Mushrooms
Chinese leaves
Peas
Fennel
Onions
Kohlrabi
Carrots
Green peppers
Boiled potatoes (skins on) 500
Leeks
Red cabbage
Brussels sprouts
Boiled Potatoes (salted)
Celery
White cabbage
Courgettes
R-291(BK)WE [05 EN].indd 20
R-291(BK)WE [05 EN].indd 20
TABLE: COOKING FRESH
Qty
Power
Time
-g-
-Setting-
-Min-
300
800W
5-7
wash dry well, cover, stir once or twice during cooking
800
800W
15-17
1 whole head, cover, divide into florets, stir
500
800W
10-12
during cooking
500
800W
10-12
divide into florets, cover, stir occasionally during cooking
500
800W
8-10 whole heads, cover, stir occasionally during cooking
300
800W
9-11 cut into strips, cover, stir occasionally during cooking
500
800W
9-11 cover, stir occasionally during cooking
500
800W
9-11 cut into quarters, cover, stir occasionally during cooking
250
800W
5-7
whole, cook in microwave foil
500
800W
10-12
dice, cover, stir occasionally during cooking
500
800W
10-12
cut into rings, cover, stir occasionally during cooking
300
800W
9-12
500
800W
7-9
cut into strips, stir once or twice during cooking
800W
9-11 cover, stir occasionally during cooking
500
800W
9-11 cut into rings, cover, stir occasionally during cooking
500
800W
10-12
cut into strips, stir once or twice during cooking
500
800W
9-11 whole sprouts, cover, stir occasionally during cooking
500
800W
9-11 cut into large pieces of a similar size, add a little salt,
cover, stir occasionally during cooking
500
800W
9-11 dice finely, cover, stir occasionally during cooking
500
800W
10-12
cut into strips, cover, stir occasionally during cooking
500
800W
9-11 slice, cover, stir occasionally during cooking
122/GB-20
TABLES
Hints
Added Water
-tbsps/ml-
-
5-6tbsps
4-5tbsps
4-5tbsps
-
4-5tbsps
4-5tbsps
4-5tbsps
-
50ml
4-5tbsps
4-5tbsps
4-5tbsps
4-5tbsps
50ml
50ml
150ml
50ml
50ml
4-5tbsps
3/26/2014 1:20:48 PM
3/26/2014 1:20:48 PM

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R-291bkwe

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