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Roast Pork
Quantity:
0,6 - 2,0 kg
Utensils:
Low Rack & Splashguard
Increasing unit:
100 g
Initial food Temp: 5° C, Chilled
Ingredients:
for 1000 g rolled lean pork
1 garlic clove crushed
2 tbsp oil
1 tbsp paprika, sweet
a little cumin powder
1 tsp salt
Recommended
menus:
Rolled lean pork
Grill skewers
Quantity:
0,2 - 0,8 kg
Utensils:
High Rack
Increasing unit:
100 g
Initial food Temp: 5° C, Chilled
Recommended
menus:
Assorted meat skewers
Fish fingers, chicken nuggets
Quantity:
0,2 - 0,5 kg
Utensils:
Direct on the turntable
Increasing unit:
100 g
Initial food Temp: -18° C, Frozen
Recommended
menus:
Poultry meat pieces ie: (chicken
nuggets), fish fingers
Cake
Quantity:
0,5 - 1,5 kg
Utensils:
Cake Dish & Low Rack
Increasing unit:
100 g
Initial food Temp: 20° C
Recommended
menus:
Carrot cake, Applecake with
Calvados, Cherry cake.
INSTANT ACTION CHART
Procedure:
• Lean roast pork is recommended.
• Mix all ingredients and spread them onto the pork.
• Place the pork on the low rack.
• When audible signal sounds, turn the food over.
• After cooking, let the food stand wrapped in
aluminium foil for approx. 10 minutes.
NOTE:
For using the splashguard, see HINT on page 22.
Procedure:
• Prepare the skewers. (You can refer to the attached
SHARP cookery book).
• Put the skewers on the high rack.
• When audible signal sounds, turn the food over.
• After cooking place on a plate and serve.
Procedure:
• Grease the turntable with 1 tsp of oil.
• Remove deep frozen fish fingers/chicken nuggets
from the packaging.
• Brush a little oil on the topside of the fish finger/
chicken nuggets and place them on the turntable.
• After cooking, place on a plate for serving. (No
standing time is necessary).
Procedure:
• Prepare the cake. (You can refer to the attached
SHARP cookery book).
• Place mixture in an adequately-sized cake dish.
• After cooking, stand until cooled before removing
from the container.
HINT: You can use ordinary black metal cake tins. If
arcing occurs, put a saucer between the rack and tin.
21
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