Sharp R-770B - Manual (Page 58)

E – 18
10 - 12 pieces
(1 piece, 35 - 40 g)
Potato Skin 350 g
Crispy Snack Menu Guide
Menu
Quantity
(one serve only)
Procedure
Initial
Temperature
Menu
No.
• Cut out the potato skins into slices of
0.5 cm thick, 5 x 7 cm in size (total
weight of potato skins should be around
350 g).
• Put the potato skins on the turntable
brushed with oil (with skin side down).
• Cook uncovered.
• When oven has stopped, splinkle
slightly with salt and pepper.
• Layer cheese slices and bacon dices
and green onion dices on top of the
potato skins.
• Continue to cook.
• After cooking, stand.
• Serve with sour cream.
• Spread the garlic spread evenly on the
French bread.
• Arrange the French bread along the
edge of low rack.
• After cooking, stand.
• Wash the chicken mid-joints, pierce
the skin, pat dry and marinate with the
sauce mixture. (If chicken wings are
used, separate at joints into 3 parts
each, discarding tip.)
• Arrange the mid-joints on low rack.
• After cooking, stand.
• Spread the peanuts on the turntable.
• When oven has stopped, stir. And then
continue to cook.
• When oven has stopped again, stir.
And then continue to cook.
• When oven has stopped again, take
out the peanuts and mix sparingly with
oil and salt, then spread the peanuts
evenly on the turntable again.
• Continue to cook.
• After cooking, stir and stand.
• Remove from package.
• Put onto the turntable lined with oil-
brushed foil paper.
• When oven has stopped, turn over.
And then continue to cook.
• When oven has stopped again, turn
over and brush oil on foil paper lined
turntable where necessary.
• Continue to cook.
• After cooking, stand.
20-25˚C
Room
temperature
CS-2
Garlic Bread 20-25˚C
Room
temperature
20-25˚C
Room
temperature
Ingredients:
7 slices French bread (2cm thick)
Few Garlic Spread
7 pieces
1 piece,
approx. 25 g
300 g
Chicken Wings 20-25˚C
Room
temperature
Ingredients:
12 (350-450g) Chicken mid-joints
(or 10 Chicken wings)
Sauce:
2 tbsp Soya sauce
3 tbsp Barbecue Sauce
Drops Tabasco Sauce
Few Salt & pepper
-18˚C
Frozen
temperature
CS-5
CS-4
Salty Peanuts
CS-1
CS-3
Ingredients:
1-2(350g) Whole Potatoes (cooked)
Few
Sour Cream
Toppings:
70-75g Cheddar Cheese (0.5cm slices)
Few Salad bacon (diced)
Few Green onion (diced)
To taste Salt & pepper
Convenient Food
eg:
-Fish Fingers
-Fried Shrimp
280 - 330 g