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• Place the food on a plate in the centre

of the turntable.

• When the oven stops and the audible

signals sound, turn the food over,
rearrange and separate. Shield thin
parts and warm spots with aluminium
foil.

• After defrosting, wrap in aluminium foil

for 10 - 15 minutes, until thoroughly
defrosted.

• Cover the turntable with cling film
• Place the block of minced meat onto the

turntable.

• When the oven stops and the audible

signals sound, turn the food over. Remove
the defrosted parts if possible.

• After defrosting, stand for 5 - 10

minutes, until thoroughly defrosted.

• Transfer meal to suitable microwave-

proof dish.

• Add some liquid if recommended by

the manufacturer.

• Cover with microwave plastic wrap

or lid.

• Cook without cover if the

manufacturer instructs.

• When the audible signal sounds, stir

and re-cover.

• After cooking, stir and let stand for

approx. 1 - 2 minutes.

• Remove the frozen gratin from the

package. If the container is not
suitable for microwave ovens, place
in a gratin dish and cover with
microwave foil.

• If the container is suitable for

microwave ovens, remove original
paper cover and cover with
microwave foil.

• After cooking, let stand for approx. 5

minutes.

Ed-1 Defrost
Steak and Chops

Ed-2 Defrost
Minced Meat

0,2 - 1,0 kg (100 g)
(initial temp -18° C)
(See note below for
utensils)

0,2 - 1,0 kg (100 g)
(initial temp -18° C)
Cling film
(See note below)

EC-2 Cook
Frozen Ready
Meals
Stirrable type e.g.
Noodles,
Bolognese, Chinese
Menus.

EC-3 Cook
Frozen Gratin
e.g. macaroni
gratin, lasagne,
etc.

15

ENGLISH

0,3 - 1,0 kg* (100 g)
(initial temp -18° C)
Casserole dish &
microwave foil or lid
* If the manufacturer
instructs to add water,
calculate the total
amount for the
program with
additional liquid.

0,2 - 0,6 kg (100 g)
(initial temp -18° C)
Shallow, oval gratin
dish
and microwave foil or
original container and
microwave foil

 R-334 English  22/1/01  12:16 pm  Page 15

• Place a plate upside down on the

turntable and put the poultry breast
side down on the plate.

• When the oven stops and the

audible signal sounds, turnover and
shield thin parts and warm spots
with aluminium foil.

• After defrosting, cover with

aluminium foil and stand for 15 -
30 minutes until thoroughly
defrosted.

• Finally clean the poultry under

running water.

• Remove all packaging from the

cake.

• Place on a flat dish in the middle of

the turntable.

• After defrosting, cut the cake into

similar sized pieces keeping space
between each piece and let stand
for 15 - 60 minutes until evenly
defrosted.

• Distribute on a flat dish in the centre

of the turntable.

• When the audible signal sounds

rearrange, and remove defrosted
slices.

•   After defrosting separate all slices

and distribute on a large plate.
Cover the bread with aluminium foil
and let stand for 5 - 10 minutes until
thoroughly defrosted.

0,9 - 1,8 kg (100 g)
(initial temp -18° C)
(See note below for
utensils)

0,1 - 1,4 kg (100 g)
(initial temp -18° C)
Flat dish

0,1 - 1,0 kg (100 g)
(initial temp -18° C)
Flat dish
(Only sliced bread is
recommended for this
programme.)

Ed-3 Defrost
Poultry

Ed-4 Defrost
Cake

Ed-5 Defrost
Bread

16

Food

Plate

Turntable

NOTE: Express Defrost
1 Steaks and Chops should be frozen in one layer.
2 Minced meat should be frozen in a thin shape.
3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.
4 For Ed-1 and Ed-3 arrange the food in the oven as shown:

Steaks and Chops

Poultry 

 R-334 English  22/1/01  12:16 pm  Page 16

17

ENGLISH

CHICKEN PAN WITH VEGETABLES (C1-1)
Spicy chicken fricassee
Ingredients

0,5 kg

1,0 kg

1,5 kg

60 g

120 g

180 g

long grain rice (parboiled)

1

1 1

sachet 

saffron

25 g

50 g

75 g

onion (sliced)

50 g

100 g

150 g

red pepper (in strips)

50 g

100 g

150 g

leek (in strips)

150 g

300 g

450 g

fillet of chicken breast (cubed)
pepper, paprika powder

10 g

20 g

30 g

butter

150 ml

300 ml

450 ml meat stock

Preparation
1.  Mix the rice and saffron and place in the

greased dish.

2. Mix the onions, red pepper, leek and chicken.

Season and place on the rice.

3. Put butter on the top.
4. Pour the stock over and cover with microwave

foil and cook on EXPRESS MENU C1-1
“Chicken Pan with Vegetables”.

5. After cooking, let stand for 5-10 minutes.

MINCE AND ONION (C1-2)
Ingredients

0,5 kg

1,0 kg

1,5 kg

150 g

300 g

450 g

minced meat (

1/2

beef, 

1/2

pork)

50 g

100 g

150 g

onion (finely chopped)

1/2

1

1

1/2

egg

15 g

30 g

45 g

white breadcrumbs
salt and pepper

115 ml

230 ml

345 ml meat stock

20 g

40 g

60 g

tomato purée

65 g

125 g

190 g

potatoes (finely chopped)

65 g

125 g

190 g

carrots (finely chopped)

1/2

tbsp

1 tbsp 1

1/2

tbsp chopped parsley

Preparation
1. Mix together the minced meat, onion, egg and

the breadcrumbs. Season with salt and pepper.
Place the meat dough into a casserole dish.

2. Mix the meat stock with the tomato purée.
3. Add the liquid, potatoes, carrots and parsley to

the meat, mix it up well.

4. Cover and cook on EXPRESS MENU C1-2

“Mince and Onion”.

5. When the oven stops and the audible signals

sound, stir and re-cover.

6. After cooking, stir and stand for approx. 5

minutes. Sprinkle with parsley and serve.

FISH FILLET WITH SAUCE (C2-1)
Fish fillet with piquant sauce
Ingredients

0,5 kg

1,0 kg

1,5 kg

175 g

350 g

525 g

canned tomatoes (drained)

50 g

100 g 

150 g

corn

5 g

10 g

15 g

chilli sauce

15 g

30 g

45 g

onion (finely chopped)

1  tsp

1-2 tsp

2-3 tsp red wine vinegar

mustard, thyme, cayenne pepper

250 g

500 g

750 g

fish fillet
salt

Preparation
1. Mix ingredients for the sauce.
2. Place the fish fillet (e.g. Rosefish fillet) in a

gratin dish with the thin ends toward the centre
and sprinkle with salt.

3. Spread the sauce on the fish fillet.
4. Cover with microwave foil and cook on

EXPRESS MENU C2-1, “Fish Fillet with Sauce”.

5. After cooking, let stand for approx. 2 minutes.

FISH FILLET WITH SAUCE (C2-1)
Fish fillet with curry sauce
Ingredients

0,5 kg

1,0 kg

1,5 kg

250 g

500 g

750 g

fish fillet
salt

50 g

100 g 

150 g

banana (sliced)

200 g

400 g

600 g

ready-made curry sauce

Preparation
1. Place the fish fillet in a gratin dish with the thin

ends toward the centre and sprinkle with salt.

2. Spread the banana and the ready-made curry

sauce on the fish fillet.

3. Cover with microwave foil and cook on

EXPRESS MENU C2-1, “Fish Fillet with Sauce”.

4. After cooking, let stand for approx. 2 minutes.

 R-334 English  22/1/01  12:16 pm  Page 17

18

GRATIN (C2-2)
Spinach gratin
Ingredients

0,5 kg

1,0 kg

1,5 kg

150 g

300 g

450 g

leaf spinach (

defrosted, drained

)

15 g

30 g

45 g

onion (finely chopped

)

salt, pepper, nutmeg

150 g

300 g

450 g

boiled potatoes (sliced)

35 g

75 g

110 g

cooked ham (diced)

50 g

100 g

150 g

crème fraîche

1

2

3

eggs

40 g

75 g

115 g

grated cheese
paprika powder

Preparation
1.  Mix together the leaf spinach with the onion

and season with salt, pepper and nutmeg.

2. Grease the gratin dish. Place alternate layers of

potato slices, diced ham and spinach in the
dish. The top layer should be spinach.

3. Mix the eggs with crème fraîche, add salt and

pepper and pour over the vegetables.

4. Cover the gratin with the grated cheese,

sprinkle with paprika powder and cook on
EXPRESS MENU C2-2, “Gratin”.

5. After cooking, let stand for 5-10 minutes.

GRATIN (C2-2)
Potato-courgette-gratin
Ingredients

0,5 kg

1,0 kg

1,5 kg

200 g

400 g

600 g

boiled potatoes (sliced)

115 g

230 g

345 g

courgette (finely sliced)

75 g

150 g

225 g

crème fraîche

1

2

3

eggs

1/2

1

2

clove of garlic (crushed)
salt, pepper

40 g

80 g

120 g

feta cheese (diced)

10 g

20 g

30 g

sunflower kernel
paprika powder

Preparation
1.  Grease the gratin dish and place alternate

layers of potato slices and courgette in the dish.

2. Mix the eggs with crème fraîche, season with

salt, pepper and garlic and pour over the
vegetables.

3. Crumble the feta cheese and sprinkle over the

gratin.

4. Finally sprinkle the gratin with sunflower kernel

and paprika powder and cook on EXPRESS
MENU C2-2, “Gratin”.

5. After cooking, let stand for 5-10 minutes.

 R-334 English  22/1/01  12:16 pm  Page 18