Breakfast, Breakfast chart – Sharp R82STMA User Manual

Page 17

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15

BREAKFAST

The BREAKFAST key enables you to cook several breakfast menus. The function automatically
calculates the correct cooking time and mode for the breakfast. (microwave power combined
with the top and bottom grills).

EXAMPLE:

Use the BREAKFAST key to cook 2 servings of Breakfast (thin sausage & eggs).

1. Press the BREAKFAST

key once.

2. Enter the number of servings

by pressing the WEIGHT
keys until the desired number
of servings is displayed.

3. Press the START/AUTO

MINUTE key to start cooking.
Display counts down
through the cooking time.

x1

x1

NOTE: Press the INFO key for guidance in operating your oven. See pages 24-25.

Bacon & eggs

LESS

Bacon (approx 30g/Slice, approx 0.25cm thick)

2 rashers

4 rashers

6 rashers

Egg (medium)

1

2

3

Thin sausage & eggs

STD

Thin sausage (approx 25g each)

4

8

12

Egg (medium)

1

2

3

Bacon, thin sausage

STD

Bacon (approx 30g/ slice, approx 0.25cm thick)

2 rashers

4 rashers

6 rashers

& eggs

Thin sausage (approx 25g each)

2

4

6

Egg (medium)

1

2

3

Thick sausages & eggs MORE Thick sausage (approx 50g each)

3

6

9

Egg (Medium)

1

2

3

BREAKFAST CHART

WEIGHT RANGE

COOKING PROCEDURE

1-3: servings

• Grease the turntable with 5-10ml of oil.
• Place bacon and/or sausages on the turntable. (Pierce sausages).
• When oven indicates, turn bacon/sausages over and add eggs (not beaten).
• After cooking, leave to stand for 2-3 minutes.
NOTE: See the table below. Use MORE or LESS as indicated.

NOTE:
It is not necessary to pierce eggs as this programme uses only the grill, after the eggs have been added.

Less/

Menu

More

Ingredient

1Serving 2 Servings 3 Servings

The oven cavity, door, outer cabinet, air-vent openings, turntable, turntable support, racks, dishes and especially
bottom grill heater will become very hot, use thick oven gloves when removing the food or turntable from the
oven to prevent burns.

WARNING:

or

x2

x2

R- 82STM Op Man/Ck Bk 04/07/2000 12:25 Page 15

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