EXCALIBUR 457 The New York Times Recipe Master User Manual

Page 7

SUGAR

Six lines of information about

ingredients can be shown at one

time on Recipe Master's LCD.

Each ingredient is given a line of

its own, and units of measurement

have been abbreviated. (See

MEASURING

for measurement

abbreviations.)
Use the

DOWN

keys to place

the arrow next to a line of text,

and then read the information as it

scrolls from right to left. (See

SET UP to adjust the scrolling

speed.)
Note: If you'd like to save the

ingredients for a recipe to your

Recipe Master’s shopping list,

when you have the ingredients on

screen, press

SAVE

to save all the

ingredients to “

ENTIRE RECIPES

”

under “

SHOPPING LIST

.” (See page

15.) The LCD will then display:

SAVED TO
SHOPPING LIST!

After you save ingredients to your

shopping list, Recipe Master will

return you to the list of ingredi-

ents. (If you'd like to return to the
If you have selected a recipe for

which the ingredients are divided

into two or more parts, such as the

recipe “

BEAN SOUP WITH BASIL

SAUCE

,” after you first select

INGREDIENTS

, the LCD presents

you with an additional choice. For

this example, the LCD will dis-

play:

THE PISTOU
THE SOUP

Use

DOWN

to scroll, and

then press

ENTER

to select

PIS

TOU

if you want to view the ingre-

dients necessary for the pistou,

and select

SOUP

to see which

ingredients are needed for the

soup. If you are saving the ingre-

dients to your shopping list, you

don't need to save both lists. Just

save either list of ingredients and

the other list of ingredients will

then also be saved. (However, be

sure to save any additional ingre-

dients which might be listed for a

recipe under

ASSEMBLY

if a recipe

includes an assembly.)
Preparation

After first viewing any steps of

ASSEMBLY

listed for a recipe (see

above), press

DOWN

to scroll

through an instruction menu, and

Remember to look at the

ASSEM

BLY

information before starting to

prepare a recipe, because you’ll

find essential information includ-

ed here. For example, the recipe

for Visidantine Almond Tart lists

the ingredients and steps to follow

for making the tart's pastry shell

under

ASSEMBLY

. (You will need

to have made the pastry shell

before continuing with the rest of

the recipe.)
After you select

ASSEMBLY

and

confirm your choice by pressing

ENTER

, a submenu will appear

on your LCD. Press the

DOWN

key to scroll to

INGREDI

ENTS

and press

ENTER

to con-

firm your choice. This will let you

see what ingredients are needed

for this part of the overall recipe.
If you are scrolling through the

ASSEMBLY

menu of the Visidantine

Almond Tart recipe as in the

example above, you can also

select

PREPARATION

to scroll

through the steps of preparation

for the tart shell. (Each line on

the screen will show the begin-

ning of a step. Use the

DOWN

key to place your arrow

next to a step, and then press

ENTER

to read the details of

the step. Press the

DOWN

key to

advance through a step six lines at

a time. Note: if you press

you will go to the next step, and if

you hold down the

key and

then press

, you will return

to the previous step.)
Ingredients

From an instruction menu, to

view the list of

INGREDIENTS

for a

recipe you have selected, use the

DOWN

key to scroll to

INGREDIENTS

and then press

ENTER

to confirm. For exam-

ple, you might see the following

list of ingredients (but keep in

mind that only 11 characters can

actually appear per line at one

time):

2 5- TO 6-POUND
DUCK
2 TBS PLUS 1/2 CUP
DARK SOY SAUCE
4 CUPS LIGHT SOY
SAUCE
1/4 CUP COLD
WATER
1/4 CUP DRY SHERRY
2 OZ CHINESE ROCK