2
Contents
Uses, Tables and Tips ............................ 3
Baking ...............................................................3
Baking table ....................................................5
Table for Bakes and Gratins ........................ 9
Roasting ........................................................ 10
Roasting table.............................................. 11
SLOW COOK .................................................. 13
Table SLOW COOK ....................................... 13
Grill Sizes ....................................................... 14
Grilling table ................................................ 14
Defrosting ..................................................... 15
Defrosting table .......................................... 15
Meat programmes .............................. 16
RECIPE MENU ...................................... 17
BAKING RECIPES .......................................... 17
LEMON SPONGE CAKE ................................ 17
SWEDISH CAKE ............................................ 18
SPONGE CAKE .............................................. 19
CHEESE CAKE ................................................ 20
FRUIT CAKE ................................................... 21
STREUSEL PLAIT ............................................ 22
YEAST PLAIT ................................................... 23
WHITE BREAD ............................................... 24
ROASTING RECIPES...................................... 25
PIZZA (for one baking tray
or 2 round tins) ........................................... 25
POTATO GRATIN ........................................... 26
ONION TARTE ................................................ 27
QUICHE LORRAINE ....................................... 28
LASAGNE ........................................................ 29
CANNELLONI ................................................. 30
MEAT CASSEROLE ........................................ 31
FISH STEAKS .................................................. 31
OTHER RECIPES ............................................ 32
CAKE MIX ....................................................... 32
FROZEN PIZZA .............................................. 32
PRESERVING ................................................. 32
Preserves Table ............................................ 33
DRYING HERBS ............................................ 34