John Lewis JLBICO2 - Manual (Page 19)

Programme Food Weight (Kg) Time (min) Standing time
(min)
B 02 Vegetables 200 - 1000 4 - 15 Turn 1-2 x, keep
covered, 1-2 min.
B 03 Rice 200 - 500 13 - 20 One part rice, two
parts water, keep
covered
B 04 Fish 200 - 1000 4 - 1000 Keep covered
Important Notes:
• Always use dishes for use in the microwave
oven and a lid or cover to avoid loss of
liquids.
• Stir or mix the foods several times during
heating, especially when the oven emits a
beep and the display is flashing as follows .
Warning! After heating the container
may be very hot. Although
microwaves do not heat up most
containers, these may heat up through
heat transmission from food.
Preparation instructions:
• Fish pieces – Add 1 to 3 soup spoons of
water or lemon juice.
• Rice – Add water equivalent to twice or
three times the quantity of rice.
• Unpeeled potatoes – Use potatoes of the
same size. Wash them and prick the skin
several times. Do not add water.
• Peeled potatoes and Fresh vegetables –
Cut into pieces of the same size. Add a soup
spoon of water for every 100 g of
vegetables, and salt to taste.
Automatic function F3
(defrosting and toasting)
Use this function to cook and toast various
types of food.
1. Select the Automatic function F3 with the
Function selection keys.
2. Select the Program with Parameter
selection keys. The Duration and Clock
symbols and the display start blinking.
3. Set the program with the '+' and '–' keys
(refer to the table below).
4. Press the Confirmation key to validate the
program. The display and symbols stop
blinking.
5. Select the Weight with Parameter
selection keys. The Weight symbol and
display start blinking.
6. Set the weight with the '+' and '–' keys.
7. Press the Confirmation key to validate the
weight. The display and symbol stop
blinking.
8. Start the cooking process by pressing the
Start key.
The following table shows the Automatic
Function F3 programmes, indicating weight
intervals, and defrosting and standing times (in
order to ensure the food is of a uniform
temperature).
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