Sharp R-822STWE Operation Manual page 261

Auto Menu Display Cooking
Soup A7
Sponge cake* A8
Ingredients:
4 eggs
100g fl our
110g sugar,
10g corn
starch
60g milk
60g vegeta-
ble oil
Frozen pizza A9
(oven ready
pizza  preb-
aked)
Roast chicken A10
* Preparation of the sponge cake (A8):
1. Separate the eggs.
2. Cream the egg yolks, milk and vegetable oil with a hand blender (low speed) until light
and fl uff y.
3. Add the fl our and mix well.
4. In a separate dish, beat the egg whites, sugar and corn starch with a hand blender (high
speed) until stiff . Carefully fold into the cake mixture..
5. Spoon the mixture into a greased spring form tin and smooth the surface.
6. After preheating place the spring form tin on the rack.
Notes:
• The fi nal temperature will vary according to the initial food temperature. Check food is
piping hot after cooking. If necessary, you can extend the cooking manually.
• The results when using auto cook depend on variances such as the shape and size of the
food and your personal preference as regards cooking results. If you are not satisfi ed with
the programmed result, please adjust the cooking time to match your requirement.
Weight/portion/
method utensils
100% 200ml, 400ml,
Micro 600ml
(initial temp. 5°C)
Cups (200 ml per
cup)
Preheat at 475g
180°C (initial temp. 20°C)
Spring form tin
(about 26 cm
diameter)
Low rack
C-4 200g, 300g, 400g
(initial temp. -18°
C)
Low Rack
C-4 500g, 750g, 1000g,
1200g
(initial temp. 20°C)
Low Rack
GB-24
AUTO MENU CHART
Procedure
Place the cups on the turntable
and stir after cooking.
The oven will preheat to 180°C.
When the temperature is reached,
open the door and place the cake
on the low rack inside. Press the
START/+30sec./ENTER button to
start the baking.
Remove packaging and place di-
rectly on the low rack. No stand-
ing time is required.
If desired, season with salt, pep-
per and paprika. Pierce the skin
of the chicken a few times. Place
the chicken, breast side up, onto
the low rack.