Sharp R82STMA User Manual
Page 33
31
CONTENTS
Charts:
Defrosting .................................................. 33
Microwave ........................................... 34-36
Grilling ....................................................... 36
Dual Grill ............................................. 37-38
Top & Bottom Grill ............................... 38-39
Convection ................................................ 40
Microwave Reheating ................................ 40
Conversion Charts .................................... 40
Recipes:
Starters ................................................ 41-42
Fish ........................................................... 43
This Cookery Book contains a wide variety of recipes developed specifically for your
microwave oven. These will give you successful results and will save time and electricity.
The recipes demonstrate the capabilities of your oven and prove that microwave technology
combined with a unique upper and lower heating system is the efficient and effective
alternative to conventional cooking.
INTRODUCTION
SYMBOLS:
●
Method: Where shielding is necessary use small pieces of foil.
■
Poultry Chart: Chicken, turkey and duck must be defrosted without giblets.
▲
Standing Time: During recommended standing time, wrap or cover food in foil.
1
Food temperatures are:-
Frozen: -18
0
C, Chilled: 5
0
C, Room: 20
0
C
2
When cooking Rice & Pasta (see page 51)), cooking
time is constant for any quantity of rice or pasta;
boiling water must be adjusted according to quantity
of rice or pasta. After leaving the Rice/Pasta to
stand, rinse in boiling water prior to serving.
IMPORTANT COOKERY NOTES:
Meat .................................................... 44-45
Poultry ................................................. 46-47
Vegetarian ................................................. 48
Cheese & Eggs ......................................... 49
Rice & Pasta ............................................. 50
Vegetables ................................................ 51
Desserts .............................................. 52-53
Sweets ...................................................... 53
Cakes & Biscuits ................................. 54-55
Bread & Scones .................................. 56-57
Sauces ................................................ 58-59
Preserves .................................................. 59
3
Refer to operation manual for advice on suitable
cookware.
4
Where dishes are covered, use vented microwave
cling film unless otherwise stated. Where dishes
are lined, use greaseproof paper unless otherwise
stated.
5
For sequence programming refer to the operation
manual (page 21).