Sharp R-895M Operation Manual With Cookbook page 26

R-895M New style Op man
BREAKFAST/PIZZA CHART
MENU
Breakfast
Menu
Bacon & eggs
Thin sausages
& eggs
Bacon, thin
sausages & eggs
Thick sausages
& eggs
Bacon = approx. 30g/slice & 0.25cm thick
Eggs = Medium
NOTE:
• It is not necessary to pierce the eggs as this programme only uses the grill after the eggs are added.
Pizza
x1: Frozen
x2: Chilled
• Chilled foods are cooked from 5ºC.
• Frozen foods are cooked from -18ºC.
• For converting to Lb/oz see the conversion chart on page 38.
WEIGHT RANGE:
• Weigh all foods prior to cooking as the labelled weight is only approximate.
• Food weight should be rounded up to the nearest 0.1kg (100g), for example, 0.65kg (650g) to
0.7kg (700g).
• You are restricted to cook a weight within the range given in the charts.
• To cook weights or foods not included in the chart, please refer to the charts in the cookbook
section.
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4/8/02 9:10 AM
BREAKFAST / PIZZA
WEIGHT RANGE COOKING INSTRUCTIONS
1 - 3 servings • Grease the turntable with 5 - 10ml of oil.
• Place bacon and/or sausages on the turntable.
(Pierce the sausages.)
• When the audible signal sounds, turn the bacon/
sausages over and add the eggs (not beaten).
• After cooking, leave to stand for 2 - 3 minutes.
Press key Ingredients
Once Bacon
Egg
Twice Thin sausages
Egg
Twice Bacon
Thin sausages
Egg
3 times Thick sausages
Egg
Thin sausage = approx. 25g each & 1.5cm thick
Thick sausages = approx. 50g each & 2.5cm thick
0.1kg - 0.9kg • Remove all packaging and place on the turntable.
(Thin & Crispy or • After cooking, remove from the turntable.
Deep Pan type)
NOTE: Bake & Rise and Stuffed Crust Pizzas are
not recommended.
24
Page 24
1 Serving 2 Servings
2 rashers 4 rashers
1 2
4 8
1 2
2 rashers 4 rashers
2 4
1 2
3 6
1 2
3 Servings
6 rashers
3
12
3
6 rashers
6
3
9
3