Instant Action Menu Guide - Sharp Carousel R-890N Operation Manual And Cookbook

INSTANT ACTION MENU GUIDE

Menu
Dinner Plate
MEAT POTATO
175-180g 125g
Beef, Lamb sliced
Chicken, T-Bone
Fresh Vegetables
Carrots
hard vegetables
Potato
Beans
Brussels Sprouts
medium vegetables
Broccoli
Cauliflower
Zucchini
Spinach
soft vegetables
Cabbage
Squash
Jacket Potato
Potato (whole)
Reheat Pie
meat
Frozen Vegetables
hard vegetables
Carrots
Beans
Brussels Sprouts
medium vegetables
Broccoli
Cauliflower
Corn
soft vegetables
Green Peas
Mixed Vegetables
Initial
Weight
Temperature
Range (approx.)
+3°C
1 serve
Refrigerated
(1 serve = 400 g)
VEGETABLES
100g
2 varieties
eg. sliced Carrot,Zucchini
Broccoli
0.1-1.0 kg +3°C
Refrigerated
1-8 pieces +20°C
(1 piece = 180 - 200 g) Room temperature
1-4 pieces -18°C
Frozen
(1 piece = 160 - 200 g)
0.1-1.0 kg –18°C
Frozen
Cooking
Method
Micro • Cover with plastic wrap.
• Place on the low rack.
• After cooking, stand covered.
• Wash the vegetables.
Micro
• Pierce skin of squash with folk.
• Arrange the vegetables in a shallow dish in the following way : hard
vegetables around the outside, soft vegetables in the centre, medium
vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stand coverd and stir.
Micro • Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and TURN, POTATO OVER is displayed, turn over
potatoes and continue cooking.
• After cooking, stand, covered with aluminium foil.
Micro • Remove from package.
Top/bottom • Place upside down directly onto turntable.
grill • When oven stops and TURN, PIE OVER is displayed, turn over pies and
continue cooking.
• After cooking, stand.
• Before cooking, separate vegetables eg. broccoli as much as possible.
Micro
• Arrange the vegetables in a shallow dish in the following way : hard
vegetables around the outside, soft vegetables in the centre, medium
vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stand covered and stir.
4
Procedure
Standing
Time
(minutes)
2
1-5
3-10
1-3
1-5