9
1-8 pieces
1 piece,
approx. 180-200 g
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
VEGETABLES MENU GUIDE
Standing
Time
(minutes)
No.
Menu
Procedure
Fresh Vegetables Hard
Carrots
Potato
Beans
Broccoli
Cauliflower
Pumpkin
0.1-1.0 kg
+ 3°C
Refrigerared
1-5
Weight
Range
Initial
Temperature
(approx.)
When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the
desired menu appears in the display.
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
Fresh Vegetables Soft
Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash
0.1-1.0 kg
+ 3°C
Refrigerared
Frozen Vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
Green Peas
Mixed Vegetables
0.1-1.0 kg
–18°C
Frozen
• Before cooking, separate vegetables eg. broccoli as much as
possible.
• Arrange the vegetables in a shallow dish in the following
way : hard vegetables around the outside, soft vegetables in the
centre, medium vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
1-5
}
medium vegetables
soft vegetables
hard vegetables
}
3
2
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and TURN POTATO, OVER is displayed, turn
potatoes over and continue cooking.
• After cooking, stand covered with aluminium foil.
N.B. For small quantities, the food may not require a turn over
during cooking.
Jacket Potato
Potato (whole)
+ 20°C
Room temperature
( )
1-5
3-10
1
4
SENSOR COOK MENU GUIDE
The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.
SCA/SCNZ R380L C/B,P02-22
06.12.1, 10:40 AM
9
