Idiomas disponibles
Idiomas disponibles
INITIAL
FOOD TYPE
STATE
Room
p 1
temperature
Beverage
Room
p 2
temperature
Yogurt
Room
p 3
temperature
Homemade
Lasagna
Room
p 4
temperature
Scrambled
eggs
Refrigerator
p 5
temperature
Fish fillet
Refrigerator
p 6
temperature
Soup
Room
p 7
temperature
Hamburger
Room
p 8
temperature
Cupcakes
Room
p 9
temperature
Vegetables
Room
p 10
Potatoes
temperature
Gratin
WEIGHT
DURATION PREPARATION
AMOUNT
Place the beverage in microwave safe dish
1-5
min
1-2cups
Use boilded water to clean the container.
Put 1000ml milk, using heat-resistance
yogurt starter would obtain a better
result. At the same time, 1g yogurt starter
5h20min
can be replaced by 15g yogurt. Then add
1000ml
50g sugar.Cover the container during the
cooking.
Please do not open the door during the
countdown
250-1000g
Prepare your favorite lasagna recipe
10-30
min
/50g
Well beat the egg and water together,
cover the measuring cup with plastic
1-4/1
2-6
min
wrap, 15ml water for 1 egg
200-500g
Cover the dish and leave a vent
4-7
min
/50g
300-1200g
3-12 min
Cover the dish, leave an air vent
/300g
Put the hamburger( 100g/each) on the
100g-400g
22-28
min
/100g
grill rack. Turn food when oven prompts
Put 125g eggs and 170g sugar into
container then stir for 2-3mins,add 170g
flour,10g baking powder ,100g water,50g
300g
5-11 min
butter, mix well,put food into the cups.Put
(8cups)
the cups around the turntable to make
uniform heat
Cut the vegetable into pieces,add 2
200g-500g
tablespoon water, cover the dish and
3-6 min
/50g
leave an air vent
Ingredients: 750g peeled potatoes ,
100g shredded cheese, 1 egg, white and
yolk blended 200g milk plus cream (15-
20% fat content) 5g salt . Preparation:
Use a food processor to cut the potatoes
into 4mm thick slices. Fill the container
750-1200g
20-30 min
with approximately half the amount of
/50g
sliced potatoes and cover with half of
the shredded cheese. Add the remaining
potatoes. Mix the eggs, milk-cream and
salt using electrical mixer and pour it over
the potatoes. Finally spread the remaining
cheese evenly on top of the gratin
GB
13
