Cookbook - Sharp R-793M Operation Manual With Cookbook

R-793M O/M & C/B
CONTENTS
Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
Defrosting Charts:
Meat, poultry, fish & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38
Cooking Charts
Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Grilling Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Dual Grill Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43-44
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45-62
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. 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.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.
● Chilled foods are to be cooked from 5°C, DO NOT COOK FROM FROZEN.
● Ambient/fresh/dried/canned foods are to be cooked from 20°C, DO NOT COOK FROM FROZEN.
● Frozen foods are to be cooked from -18°C.
● Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
● Please 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.
● Serve all dishes immediately unless otherwise stated.
● Butter and margarine can be interchanged on recipes, as preferred.
● Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
● Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
● Cooking times in the charts and recipes are based on standard conditions. 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.
CONVERSION CHARTS
WEIGHT MEASURES
Downloaded from: http://www.usersmanualguide.com/
08/06/2000 15:16
15g 1/ oz
2
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb
Page 37
VOLUME MEASURES
30ml 1floz
100ml 3floz
150ml 5floz (
1/
4
300ml 10floz (
1/
600ml 20floz (1pt)
37

COOKBOOK

SPOON MEASURES
1.25ml
1/
2.5ml 1/
pt)
5ml 1 teaspoon
pt)
15ml 1 tablespoon
2
teaspoon
4
teaspoon
2