Cookbook; Introduction & Conversion Charts - Sharp R-86STM-A Operation Manual With Cookbook

CONTENTS
INTRODUCTION & CONVERSION CHARTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
DEFROSTING CHART:
Meat, Poultry, Fish and Fruit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
COOKING CHART
Fish, Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
Brown Rice and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
GRILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
COMBI - 1 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
COMBI - 2 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47
REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49 - 67
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for this product. 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.
COOKERY NOTES
• 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.
• Note that all preparation times and serving quantities are approximate.
• All ingredients are given in both metric and imperial measures. Use either set but not a combination
of both measures.
• 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.
• Butter and margarine can be interchanged as preferred.
• Half-fat, skimmed or full-fat milk may be used 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.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C.
• Frozen foods are to be cooked from -18°C.
CONVERSION CHARTS
WEIGHT MEASURES
15g 1 /
2
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb
R-86STM_EN.indd 41 R-86STM_EN.indd 41

COOKBOOK

VOLUME MEASURES
30ml
oz
100ml
150ml
300ml
600ml
SPOON MEASURES
1floz
1.25ml
3floz
2.5ml
5floz ( 1 / pint)
4
10floz ( 1 / pint)
15ml
2
20floz (1 pint)
41
teaspoon
1 /
4
teaspoon
1 /
2
5ml 1 teaspoon
1 tablespoon
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