Sharp R-350A Operation Manual page 35

VEGETABLES MENU GUIDE
Menu
No.
Fresh Vegetables
Hard
Beet
Carrots
1
Potato
Beans
Broccoli
Cauliflower
Pumpkin
Fresh Vegetables
Soft
Brussels Sprouts
2
Zucchini
Spinach
Cabbage
Squash
Jacket Potato
Potato (whole)
Carrot (whole)
Beet (whole)
3
NOTE:
• For beets, 1-2 minutes per 1 piece addition-
al cooking time are recommended.
• It's possible to cook a potato, a carrot and a
beet at once.
Weight
Temperature
Range
(approx.)
0.1-1.0 kg
temperature
0.1-1.0 kg
temperature
1-10 pieces
( 1 piece, )
approx. 150g temperature
Initial
+ 20°C • Wash the vegetables.
Room
• Arrange the vegetables in
a shallow dish.
• Cover with a glass lid or
plastic wrap.
• After
covered and stir.
+ 20°C
• Wash the vegetables.
Room
• Arrange the vegetables in
a shallow dish.
• Cover with a glass lid or
plastic wrap.
• After cooking, stand
covered and stir.
• Wash potatoes (carrots,
+ 20°C
beets).
Room
• Pierce twice with fork on
each side of potato (for
carrot and beet, piercing is
not necessary).
• Place on outside of
turntable.
• When oven stops and
displayed,
potatoes and continue
cooking.
• After cooking, stand,
covered with aluminium
foil.
E-14
Procedure
cooking, stand
is
turn over
Standing
Time
(minutes)
1-5
1-5
3-10