Cooking Chart - Sharp R-21ATP Operation Manual

C
OOKING CHART
FOOD COOKING
Beef: Medium
10-11 mins
(Topside, /450g (1lb)
Silverside)
0
Chilled (5 C)
Lamb, medium 10-11 mins
/450g (1lb)
(fillet, shoulder,
leg)
0
Chilled (5 C)
Pork (loin, leg) 15-16 mins
Chilled (5 0 C) /450g (1lb)
Poultry (whole)
/450g (1lb)
(max.3.5kg(8lb)
Chilled (5 0 C)
Chicken/Duck
Quarters /450g (1lb)
Chilled (5 0 C)
Minced Beef
0
Chilled (5 C)
/450g (1lb)
Bacon
0
Chilled (5 C)
for 8 rashers
Burgers
Chilled (5 0 C)
for 4 burgers
Sausages
for 8 sausages
(thick)
0
Chilled (5 C)
Sliced
for 2 slices
Gammon
0
Chilled (5 C)
MICROWAVE
TIME POWERLEVEL
MEDIUM HIGH
MEDIUM HIGH
MEDIUM HIGH
7-8 mins
7-8 mins
6-7 mins
MEDIUM HIGH
4 mins
4 mins
4 mins
7 mins
1. Place fat side down in a flan dish.
(70%) 2. Turn over halfway through cooking and
remove juice.
3. After cooking, wrap in foil and leave to
stand for 8 minutes before serving.
As above.
(70%)
As above.
(70%)
HIGH 1. Place breast side down in a flan dish.
(100%) 2. Turn over halfway through cooking and
remove juice.
3. After cooking, wrap in foil and leave to
stand for 10 minutes before serving.
HIGH
1. Place best side down in a single layer in a
(100%)
flan dish.
2. Turn over halfway through cooking, &
remove juice.
3. After cooking, wrap in foil and leave to
stand for 5 minutes before serving.
1. Place in a large bowl.
(70%) 2. Stir 2-3 times during cooking.
3. After cooking cover bowl with foil and
leave to stand for 2-3 minutes before
serving.
1. Place in a single layer on a large plate.
HIGH
2. Turn over halfway through cooking.
(100%)
3. Leave to stand for 1 minute before
serving.
As above
HIGH
(100%)
HIGH As above
(100%)
As above
HIGH
(100%)
23
METHOD