Inverter Cooking Menu

Refer to the below to set the desired code and weight.

1-1 Baguette/Croissant (0.1 - 0.3 kg)

• Initial Temperature: Frozen

• Utensil: Low rack

• 50 - 100 g per piece

1-2 Cheese Sticks (0.2 - 0.4 kg)

• Initial Temperature: Frozen

• Utensil: Tray on the high rack

• Brush cheese sticks with oil.

1-3 Chicken Nuggets (0.2 - 0.3 kg)

• Initial Temperature: Frozen

• Utensil: Tray on the high rack

1-4 Frozen Lasagna (0.3 kg)

• Initial Temperature: Frozen

• Utensil: Low rack

• Standing time: 2 minutes

• Remove all packaging.

1-5 Frozen Pizza (Thick) (0.5 kg)

• Initial Temperature: Frozen

• Utensil: Tray on the low rack

• Remove all packaging.

1-6 Frozen Pizza (Thin) (0.2 - 0.4 kg)

• Initial Temperature: Frozen

• Utensil: Tray on the low rack

• Remove all packaging.

1-7 Salmon Fillets (0.2 - 0.6 kg)

• Initial Temperature: Frozen

• Utensil: Tray on the high rack

• Use salmon fillets of 200 g and 2.5 cm thick each.

• Brush salmon fillets with oil.

2-1 Grape Leaf (1.0 kg)

Ingredients

• Vegetable mixture

  • 0.5 cup olive oil

  • 1 tomato, chopped

  • 2 large onions, finely chopped

  • 1 cup lemon juice

  • 1 tbsp tomato paste

  • 1 garlic clove, crushed

• 1 pot of grape leaves

• Kosher salt, freshly ground black pepper

• 1 cup white rice

• 0.5 cup water

• 0.25 cup chopped dill

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook the vegetable mixture until lightly browned.

• Add cooked rice, vegetable mixture, salt and pepper in a bowl and mix well.

• Place grape leaf on a flat surface and place 1.5 spoonfuls of the rice mixture in the center of the leaf. Wrap rice mixture with leaf.

• Put all wrapped leaves in rows and add water.

• Cover with vented plastic wrap.

• After cooking, serve with sour cream or as desired.

2-2 Kabsa (2.0 kg)

Ingredients

• Vegetable mixture

  • 1.2 kg chicken, cut into 8-10 pieces

  • 2 medium carrots, chopped

  • 1 each, finely chopped: tomato, onion

  • 3 garlic cloves, minced

  • 0.25 cup tomato puree

• 0.25 cup: butter, raisins, slivered almond (toasted)

• 1 pinch: grated nutmeg, ground cumin, ground coriander

• 200 g long grain rice (Do not rinse or soak this.)

• 2 cups hot water

• 1 chicken stock cube

• Salt and freshly ground black pepper

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook the vegetable mixture with butter until lightly browned.

• Place the vegetable mixture and add rice, spices, raisins, almond and water.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

2-3 Kafta (0.2 - 0.4 kg)

Ingredients

• 500 g beef minced

• 1 cup parsley chopped or grated

• 1 onion chopped

• 2 breads sliced

• 0.5 tsp all-spices

• 0.25 tsp: paprika powder, cinnamon powder

• Salt and pepper as per taste

Instructions

• Initial Temperature: Room

• Utensil: Tray on the high rack

• Mix all the ingredients and cover with vented plastic wrap.

• Divide and shape into small sausages (100 g / each one, about 1.5 cm ).

• After cooking, remove from the oven and stand.

2-4 Rice Pudding (0.7 kg)

Ingredients

• 0.5 cups short grain rice

• 600 g milk

• Pinch of salt

• 0.25 cup granulated sugar

• 3 tbsps rose water

• 0.5 tsp ground cardamom

• Honey for serving, optional

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl (deep glass pot)

• Mix all the ingredients and cover with vented plastic wrap.

• Standing time: 5 minutes

2-5 Lasagna (1 serving)

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: Room

• 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.

2-6 Potato Gratin (1.5 kg)

Ingredients

• 1 kg potatoes, cut into 5 mm slices

• 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)

• 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.

2-7 Ratatouille (1.5 kg)

Ingredients

• 1 each, cut into chunks: onion, eggplant, zucchini, colored sweet papper

• 3 tomatoes, chopped

• 2 garlic clovers, crushed

• 2 tbsps vinegar

• 1 tbsp: chopped fresh greens, tomato paste, sugar

• Salt and pepper to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Mix all the ingredients and cover with vented plastic wrap.

2-8 Stuffed Zucchini (1.2 kg)

Ingredients

• 4 round zucchinis (200 g/each)

• 500 g ground beef

• 2 tbsps olive oil

• Salt and pepper to taste Instructions

Instructions

• Initial Temperature: Room

• Utensil: Crisp 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.

2-9 Bobotie (1.3 kg)

Ingredients

• 200 ml milk

• 30 ml lemon juice

• 2 slices of bread

• 750 g minced beef

• 0.25 cup of blanched almonds

• 1 chopped onion (medium size)

• 1 tbsp apricot jam

• 2 tbsps: salt, grated fresh ginger, medium (or hot) curry powder

• 1 tsp turmeric

• 4 bay or lemon leaves

• 3 each: eggs, garlic cloves grated

Instructions

• Initial Temperature: Room

• Utensil: Casserole (1.5 L) on the low rack

• Soak the bread in 100 ml milk. Mix it with the minced beef.

• Mix all the other ingredients except remaining milk, oil, eggs and bay leaves.

• Heat oil in a pan and cook mixture until turn lightly browned.

• Put them into a 1.5 L casserole and set aside. Beat eggs with remaining milk and pour over meat.

• Serve with plain or saffron rice.

2-10 Braai-Lamb Chops (0.2 - 0.6 kg)

Ingredients

• Lamb chops of 100 - 150 g, cut 1.5 - 2.0 cm thickness

• Salt and pepper to taste

Instructions

• Initial Temperature: Refrigerated

• Utensil: High rack on a drip dish

• Season with salt and pepper or as desired.

2-11 Braai-Steak (0.2 - 0.6 kg)

Ingredients

• Steak 200 g

• Salt and pepper to taste

Instructions

• Initial Temperature: Refrigerated

• Utensil: High rack on a drip dish

• Cut the steak 2.5 cm thickness each. Season with salt and pepper or as desired.

2-12 Couscous (0.1 - 0.4 kg)

Ingredients

• Couscous / Water / Butter

  • 0.1 kg / 120 ml / 1 tbsp

  • 0.2 kg / 240 ml / 2 tbsps

  • 0.3 kg / 360 ml / 2 tbsps

  • 0.4 kg / 480 ml / 3 tbsps

• Vegetable mixture

  • 1 chicken broth

  • 2 cans tomato sauce

  • 1.5 cups water

  • 15 pealed pearl onions or 2 cups sliced onions

  • 15 oz can chick peas

  • 2 large boiled potatoes cubed

  • 1 sliced carrots

  • 0.5 cup chopped cilantro

  • 0.25 cup chopped parsley

  • 1 tsp paprika

  • 0.25 tsp nutmeg

  • 0.5 tsp salt and black pepper

  • 2 tbsps: butter, minced garlic

• Instructions for vegetable mixture

  • Cook onions and butter for 5 minutes until caramelized.

  • Add carrots and garbanzo beans and cook for another 5 minutes, and add garlic, cilantro, parsley, potatoes and 0.5 tsp salt and mix vegetables.

  • In a large 4 quart sauce pan bring tomato sauce and 1.5 cup of water to a simmer.

  • Add seasonings and spices to the sauce then add vegetable mixture to tomato sauce and simmer for 10 - 12 minutes.

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Put couscous, water and butter and mix well.

• Cover with vented plastic wrap.

• Standing time: 15 -20 minutes

• With a fork, fluff the couscous and mix the couscous with the vegetable sauce.

2-13 Chicken Tikka (0.2 - 0.4 kg)

Ingredients

• 4 chicken breasts, cut into cubes

• 1 cup natural yogurt

• 1 tbsp: ground cumin, garam masala powder

• 1 tsp ground coriander

• 1 each: lemon juice, lemon

• 8 garlic cloves, finely chopped

• 1 inch grated ginger, finely chopper

• 0.25 tsp red food color

• Salt and pepper to taste

Instructions

• Initial Temperature: Room

• Utensil: High rack on a drip dish

• Mix the spices, coloring, lemon juice, ginger and garlic up into a paste with a little water.

• Stir in well with the yogurt to make a tandoori marinade.Marinate the chicken in the marinade for 2 - 3 hours.

• Skewer the pieces of chicken using wooden skewers. Note that the skewers pass the center of pieces.

2-14 Curry Chicken (1.5 kg)

Ingredients

• 400 g chicken breasts, cut into chunks

• 400 g tomato sauce

• 0.5 cup each: water or stock, plain yogurt

• 0.25 cup olive oil

• 2 onions, chopped

• 4 garlic cloves, crushed

• 1 each: peeled ginger root, cinnamon stick

• 2 dried red chilies

• 1 tsp turmeric powder

• 1 tbsp lemon juice

• Salt and pepper to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Mix all the ingredients and cover with vented plastic wrap.

• Stir at least twice during cooking.

2-15 Dal Tadka (0.2 - 0.4 kg)

Ingredients

• Dal / Water / Oil

  • 0.2 kg / 400 ml / 1 tsp

  • 0.3 kg / 600 ml / 2.5 tbsps

  • 0.4 kg / 800 ml / 3 tbsps

• Salt to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Dal soak for 2 hours.

• Mix all the ingredients.

• Stir at least twice during cooking.

2-16 Veg. Biryani 1.0 kg

Ingredients

• 400 g water

• 1.5 cups Basmati rice

• 2 cups chopped onions

• 1 cup vegetables (carrot, beans, peas, potato), chopped

• 1 each: chopped tomato, cinnamon

• 2 each: chopped green chilies, cardamoms

• 2 cloves and small bay leaves

• A bunch of finely chopped coriander leaves (cilantro) and mint leaves

• 1.5 tsp red chili powder

• 1 tsp: coriander powder, cumin powder, fennel seeds, ginger garlic paste

• 2 tbsps ghee or clarified butter

• 1 tbsp: Biryani masala, oil

• Salt to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook all vegetables and spices until lightly browned.

• Mix the cooked vegetable mixture, rice and water.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.