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Assembling a plated meal using vari-
ous components
For a good cooking result, you must put
together the individual components of
the dish – such as meat, side dishes,
and vegetables – so that a common
setting can be selected for browning.
This setting must be suitable for all ele-
ments of the meal, or at least condition-
ally suitable.
We recommend using the following pro-
cedure:
Select a main ingredient based on the
cooking charts, e.g., steak.
Select other ingredients which have
the corresponding settings for brown-
ing, e.g., green beans and rice.
Notes on the cooking charts
As well as information on portion sizes
or the way the food needs to be pro-
cessed prior to cooking, the cooking
charts also provide tips on preparation.
The degree of browning is represented
in the display by a bar with seven seg-
ments. Basically, the more segments
that are filled, the longer the cooking
duration.
You can use the icons to determine
which setting is appropriate to brown
the food:
Symbol Meaning
Unsuitable
Conditionally suitable
Suitable
Special modes
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