Cookbook - Sharp R-757M Operation Manual With Cookbook

R-757M New CkBk
Downloaded from: http://www.usersmanualguide.com/
27/02/2003
CONTENTS
I & C
NTRODUCTION ONVERSION
D C :
EFROSTING HART
Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
C C
OOKING HART
Fresh & Frozen Vegetables, Fruit and Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Rice, Pasta and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
R C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
EHEATING HART
G C C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38
RILL OOKING HART
D G C C
UAL RILL OOKING HART
R MEAL IN ONE
ECIPES FOR
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 - 60
R
ECIPES
INTRODUCTION
This Cookbook 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 is the efficient and effective alternative to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.
COOKERY NOTES
• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only approximate.
• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
• Please note that all serving quantities are approximate.
• The recipes in this cookery book were developed using chilled eggs and fat.
Room temperature ingredients may give a different result
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly.
• Serve all dishes immediately unless otherwise stated.
• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
CONVERSION CHARTS
WEIGHT MEASURES
1
15g / oz
2
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb
15:10 Page 33

COOKBOOK

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
C
HARTS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 - 40
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 - 43
MENUS
VOLUME MEASURES
30ml 1floz
100ml 3floz
1
150ml 5floz ( / pint)
4
300ml 10floz ( 1 / pint)
2
600ml 20floz (1 pint)
33
SPOON MEASURES
1
1.25ml / teaspoon
4
1
2.5ml / teaspoon
2
5ml 1 teaspoon
15ml 1 tablespoon