21
EN
BAKING :
CAKES:
P - 1: Savoury cakes: Savoury terrines of mushrooms,
chestnuts and dried fruit.
P - 1: Sweet cakes: Red berry cake.
P - 2: Crusty with apples, raisins and cinnamon.
P - 3: Walnut cake.
P - 4: Coconut cream flan.
PREPARED DISHES:
VEGETABLES:
P - 1: Vegetable tart.
P - 2: Oven preserved summer vegetables.
P - 3: Potatoes with bay.
RICE:
P - 4: Porcini risotto with asparagus tips**.
FISH: (enter the weight)
P - 5: Turbot with shallots. (enter the weight)**
P - 6: Blanquette of salmon in cocotte.
REHEATING PREPARED DISHES: **
P - 7: Fresh chilled prepared dishes.
P - 8: Frozen prepared dishes.
THAWING: (enter the weight)
P - 1: MEAT
P - 2: FISH
P - 3: BREAD **
2 / USING YOUR APPLIANCE
““IInnffoorrmmaattiioonn””::
refer to the attached recipe booklet.
*According to your own recipe or the one suggested in the recipe booklet.
**Preheating: follow the recipe booklet instructions.
