Sharp R-21AT - Manual (Page 23)

21
A30317, SUK R-21AT O/M
EFROSTING CHART
D
LOW
(10%)
LOW
(10%)
MEDIUM LOW
(30%)
LOW
(10%)
LOW
(10%)
LOW
(10%)
LOW
(10%)
LOW
(10%)
LOW
(10%)
LOW
(10%)
Beef, Lamb &
Pork Joints
(uncooked)
Whole
Poultry
(uncooked)
Minced Beef
(uncooked)
Sausages
(uncooked)
Bacon
(uncooked)
Sausage
Rolls Large
(cooked)
Quiche
(cooked)
Meat Pie
(cooked)
Fruit Pie/
Crumble
(cooked)
Sponge
Pudding
(cooked)
FOOD METHOD MICROWAVE
POWER LEVEL
/450g (1lb)
/450g (1lb)
/450g (1lb)
/450g (1lb)
/450g (1lb)
11 mins
7-8 mins
10-11 mins
8-9 mins
for 8 rolls, 375g (13oz)
Total weight
/450g (1lb)
/450g (1lb)
/450g (1lb)
/450g (1lb)
3-4 mins
5-6 mins
5-6 mins
5-6 mins
4-5 mins
MANUAL DEFROSTING
1. Place on a large plate.
2. Turn over 4-5 times during defrosting.
NOTE: If necessary, small pieces of aluminium
foil can be used to shield small areas of meat
which may become warm during defrosting.
3. After defrosting, wrap in foil and leave to stand
for 30-60 minutes or until thoroughly defrosted.
As above
1. Place on a plate or in a flan dish.
2. Turn over 2-3 times during defrosting, removing
defrosted mince each time.
3. After defrosting, cover any frozen mince
remaining in aluminium foil for 15-20 minutes or
until thoroughly defrosted.
1. Place on a large plate, in a single layer if possible.
2. Turn over 2-3 times during defrosting and
separate if necessary.
3. After defrosting, cover with aluminium foil and
leave to stand for 15-20 minutes or until
thoroughly defrosted.
1. Place on a plate.
2. Separate and re-arrange twice during defrosting.
3. After defrosting, cover with aluminium foil and
leave to stand for 5-10 minutes or until
thoroughly defrosted.
1. Place on a large plate.
2. Turn over and re-arrange halfway through
defrosting.
3. After defrosting, cover with foil and leave to stand for
10-15 minutes or until thoroughly cooked.
1. Place on a large plate.
2. After defrosting, cover with foil and leave to stand for
15-20 minutes or until thoroughly defrosted.
As above.
As above.
As above.
DEFROSTING
TIME
18 mins