This feature cooks for popular food items.
Press STOP/Cancel.
Press Inverter Cook until a desired code (1, 2, or 3) appears in the display.
Select a desired menu code by using More/Less, and press START/Select.
Select a desired weight by using More/Less, and press START/Select.
When the beep, turn food over and press START/Select to resume the cook cycle.
Refer to the below to set the desired code and weight.
Initial Temperature: Frozen
Utensil: Low rack
50 - 100 g per piece
Initial Temperature: Frozen
Utensil: Tray on the high rack
Brush cheese sticks with oil.
Initial Temperature: Frozen
Utensil: Tray on the high rack
Remove chicken nuggets from all packaging.
Initial Temperature: Frozen
Utensil: Low rack
Remove all packaging.
Standing time: 2 minutes
Initial Temperature: Frozen
Utensil: Tray on the low rack
Remove all packaging.
Initial Temperature: Frozen
Utensil: Tray on the low rack
Remove all packaging.
Initial Temperature: Frozen
Utensil: Tray on the high rack
Brush salmon fillets with oil.
Initial Temperature: Frozen
Utensil: Tray on the high rack
Brush frozen shrimp with melted butter or oil and season as desired.
Refer to the below to set the desired code and weight.
Ingredients
5 apples
1 short crust pastry dough
20 g sugar
2 tbsps liquid honey
Instructions
Initial Temperature: Room
Utensil: Tray on the low rack
On a lightly floured surface, roll out pastry into a circle and put in the Crisp tray. Trim edges, leaving little overhang. Prick with a fork and set aside.
Chop 2.5 apples and place in a frying pan with sugar. Simmer until apple is soft.
Cut remaining apples into 5 mm slices.
Spread cooked apples onto dough and arrange sliced apples in spiraling rosettes over the entire surface.
After cooking, remove from the oven and let them cool.
Ingredients
Lamb chop (100 - 150 g)
Salt and pepper to taste
Instructions
Initial Temperature: Refrigerated
Utensil: High rack on a drip dish
Cut lamb chops into 1.5 - 2.0 cm thickness.
Season with salt and pepper to taste.
Ingredients
9 lasagna sheets
500 g spaghetti sauce
600 g cheese sauce
300 g grated mozzarella cheese
30 g grated parmesan cheese
For Cheese sauce
60 g butter
50 g plain flour
Pinch ground nutmeg
500 ml milk
20 g grated parmesan cheese
Instructions
Initial Temperature: Refrigerated
Utensil: Baking dish (26 x 17 cm) on the low rack
Cook lasagna sheets according to package directions and drain.
Spread about 125 g spaghetti sauce in a baking dish (26 x 17 cm).
Layer 3 lasagna sheets, 300 g cheese sauce, 125 g spaghetti sauce, 100 g mozzarella cheese. Repeat layering.
Finally layer remaining lasagna sheets, spread 125 g spaghetti sauce, sprinkle with 100 g mozzarella cheese and 30 g parmesan cheese.
Ingredients
600-650 g meat mixture
2 puff pastry sheets, thawed (180-200 g/sheet)
1 egg, lightly beaten
For Meat mixture
1 onion, chopped
500 g steak, finely chopped
2 tbsps plain flour
250 ml beef stock
0.5 tsp thyme
Pinch ground nutmeg
Salt and pepper to taste
Instructions for meat mixture
Saute chopped onion over a low heat in a saucepan until soften.
Add chopped steak and stir until browned.
Sprinkle flour over steak and continue cooking for further 2 minutes.
Gradually add bouillon and stir constantly until it boils and thickens.
Add all remaining ingredients.
Cover and simmer for 30 minutes. Allow to cool.
Instructions
Initial Temperature: Room
Utensil: Tray on the low rack
On a lightly floured surface, roll out 1 puff pastry sheet into round shape and put in the crisp tray. Trim edges, leaving a little overhang and prick with a fork. Fill with the cooled meat mixture and brush around edges with beaten egg to top will stick to it.
Roll out the remaining pastry sheet and place on top of pie to form a lid and trim edges. Press edges together with a fork to seal. Cut a vent in top of pie to allow steam to escape. Brush top with remaining beaten egg.
Ingredients
Pork chop (200 g)
Salt and pepper to taste
Instructions
Initial Temperature: Refrigerated
Utensil: High rack on a drip dish
Cut pork chops into 2.5 cm thickness.
Season with salt and pepper to taste.
Ingredients
1 kg potatoes
1 clove garlic
20 g butter
300 g cream
100 g grated cheese
Nutmeg, salt and pepper to taste
Instructions
Initial Temperature: Room
Utensil: Baking dish (20 x 20 cm) on the low rack
Peel and wash potatoes then cut into 5 mm slices. Rub inside of dish with garlic clove and butter.
Place half of potatoes in a baking dish and season. Fill with remaining potatoes and season then pour cream and cheese over the top.
Ingredients for rice
Rice / Butter, melted / Onion, grated / Chicken stock or water
100 g / 30 g / 50 g / 250 ml
200 g / 40 g / 75 g / 500 ml
300 g / 50 g / 100 g / 750 ml
Salt to taste
Instructions for rice
Initial Temperature: Room
Utensil: Microwave-safe bowl
Add rice, melted butter and onion in a deep and large bowl (3 L) and mix well.
Pour boiling chicken stock or water and add salt.
Cover with vented plastic wrap.
Standing time: 5 - 10 minutes
Ingredients for pasta
Pasta / Water
100 g / 400 ml
200 g / 800 ml
Instructions for pasta
Initial Temperature: Room
Utensil: Microwave-safe bowl
Place pasta and boiling water with salt in a deep and large bowl (3 L).
Cover with vented plastic wrap.
After cooking, rinse pasta with cold water.
Ingredients
4 round zucchinis (200 g/each)
500 g ground beef
2 tbsps olive oil
Salt and pepper to taste
Instructions
Initial Temperature: Room
Utensil: Tray on the low rack
Cut tops off zucchinis to form hats and seed them. Then sprinkle each zucchini with salt and pepper. Stuff zucchinis with ground beef and replace hats.
Place food on a heat-proof glass dish and drizzle with olive oil.
When using some inverter cook menus, SENS appears on the display. After 5 minutes, the automatically set cooking time is displayed.
Menu: Apple Tart, Lasagne, Meat Pie
Refer to the below to set the desired code and weight.
Ingredients
potato (180 - 220 g each), wash and dryed
Instructions
Initial Temperature: Room
Utensil: Low rack
Pierce each potato 8 times with a fork.
Stand covered with an aluminum foil for 5 minutes.
Ingredients
1 egg, lightly beaten
100 g mini chocolate chips
180 g all purpose flour, sifted
80 g brown sugar, softened butter
0.5 tsp baking powder, baking soda
Instructions
Initial Temperature: Room
Utensil: Tray on the high and low rack
Mix brown sugar and softened butter.
Gradually add egg and stir until light and fluffy.
Add flour, baking powder, baking soda and chocolate chips and mix well.
Drop dough by tablespoon onto the High rack and Low rack covered with an aluminum foil. Cookies should be spaced 2 cm apart.
After cooking, remove from the oven and let them cool.
Ingredients
Dough
120 g all - purpose or bread flour
70 ml warm water
1 tsp active dry yeast, sugar, extra-virgin olive oil (plus little for coating)
1/3 tsp salt
Topping
3 tbsp pizza sauce
0.5 sliced onion, fresh pepper
2 fresh mushrooms, sliced
30 g sausage, sliced
100 g shredded mozzarella cheese
Instructions
Initial Temperature: Room
Utensil: Tray on the low rack
Combine all Ingredients for dough.
Knead with an electric mixer to make smooth and elastic dough.
Roll dough out and place dough on the tray.
Spread pizza sauce. Top with toppings and cheese.
Initial Temperature: Refrigerated
Utensil: Low rack on a drip dish
Brush beef with melted butter or oil and season as desired.
After cooking, stand covered with an aluminum foil for 10 minutes.
Initial Temperature: Refrigerated
Utensil: Low rack on a drip dish
Brush chicken with melted butter or oil and season as desired.
Place whole chicken breast-side down on the low rack on a drip dish.
After cooking, stand covered with an aluminum foil for 10 minutes.
Initial Temperature: Refrigerated
Utensil: Low rack on a drip dish
Brush pork with melted butter or oil and season as desired.
After cooking, stand covered with an aluminum foil for 10 minutes.
Ingredients
Eggplants and zucchinis, cut into 1-2 cm thickness
Onions, cut into wedges
Sweet peppers, cut in half lengthwise and discard seeds
Whole cherry tomatoes
Mushrooms, cut in half
Instructions
Initial Temperature: Room
Utensil: Tray on the high rack
Brush vegetables with melted butter or oil and season as desired.
Ingredients
150 g all - purpose flour, sifted
120 g sugar, softened butter
2 egg, lightly beaten
1 tsp baking powder
10 - 13 pieces paper muffin cups (50 mm base X 30 mm height)
Instructions
Initial Temperature: Room
Utensil: Paper muffin cups on the tray on the low rack.
Mix sugar and softened butter.
Gradually add eggs and stir until light and fluffy.
Add flour and baking powder and mix well.
Evenly fill paper muffin cups with batter. (25 - 30 g per each)
Place muffin cups on the tray on the low rack.
After cooking, remove from the oven and let them cool.
When using some inverter cook menus, SENS appears on the display. After 5 minutes, the automatically set cooking time is displayed.
Menu: Roast Beef, Roast Chicken, Roast Pork