Sharp R-982STWE Operation Manual page 261

Auto Menu Display Cooking
Sponge cake* A9
Ingredients:
4 eggs
100g fl our
110g sugar,
10g corn starch
60g milk
60g vegetable
oil
Roast chicken A10
* Preparation of the sponge cake (A9):
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 af-
ter 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 re-
sult, please adjust the cooking time to match your requirement.
Important Information about Microwave Popcorn Feature:
1. When selecting 0.1 kg of popcorn, it is suggested that you fold
down a triangle on each corner of the bag before cooking.
Refer to the picture at right.
2. If/When the popcorn bag expands and no longer rotates
properly, please press STOP/CLEAR key once and open the
oven door and adjust the bag position to ensure even cook-
ing.
WEIGHT/ PORTION /
method UTENSILS
Preheat at 475g
180°C (initial temp. 20°C)
Spring form tin
(about 26 cm diam-
eter)
Low rack
C-4 500g, 750g, 1000g,
1200g
(initial temp. 20°C)
Low Rack
GB-24
AUTO MENU CHART
Procedure
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.
If desired, season with salt, pepper and
paprika. Pierce the skin of the chicken
a few times. Place the chicken, breast
side up, onto the low rack.