Sharp R-82STN Operation Manual With Cookbook page 35

Meat, fish and Quantity
-g-
poultry
Roast meat
500
(pork,
veal, lamb)
1000
1500
Roast beef 1000
(medium )
1500
Cooked mince 1000
Chicken 1200
Chicken thighs 200
Trout
250
TABLES :TO GRILL BROWN MEAT, PUDDINGS AND CHEESE-ON-TOAST
Dish Quantity
-g-
Rump steak 400
x2, medium rare
Fillet steak, 200
x2, medium rare
300
Lamb chops
x2, medium
Grilled sausages 400
x5
To brown puddings
etc...
Cheese on x1
toast
x4
TABLE :TO COOK MEAT
Setting Output Time Instructions
-%- -Min-
4-6
50 % Season to taste, place on the bottom rack,
(*)
50 % 5-7 turn after (*).
50 % 4-6
50 % 4-5
14-16
50 %
4-6 (*)
50 %
50 % 12-14
50 % 3-5
25-27
50 %
(*)
4-6
50 %
50 % 25-27
50 % 3-5
5-8
70 % Season to taste, place on the bottom rack with the fat side-
7-10 (*)
70 % downwards, turn after (*).
70 % 2-5
70 % 12-14
(*)
70 % 12-14
4-5
70 %
70 % 20-23 Prepare mince (half pork/half beef), place in an ovenproof
70 % 6-9 dish on the bottom rack.
100 % 9-11
Season to taste, place on the bottom rack with the breast
5-7
70 % (*) downwards, turn after (*).
9-11
100 %
70 % 3-5
5-7 (*)
Season to taste, place on the bottom rack with the skin
30 %
4-5
downwards, turn after (*).
30 %
6-8
(*) Wash, sprinkle with lemon juice, add salt to interior and
10 %
3-5 exterior of the fish, place on the top rack, turn after (*).
10 %
Setting Output Time
-%-
-Min-
10-11
(*)
5-7
(*)
10-11
6-7
13-14 (*)
9-10
(*)
9-11
6-7
8-10
50 %
1 /
2
5-6
50 % 1 /
2
5-6
Instructions
Place on the top rack, turn after (*), season after grilling.
Place on the top rack, turn after (*), season after grilling.
Place on the top rack, turn after (*), season after grilling.
Place on the top rack, turn after (*).
Place oven-proof dish on the bottom rack.
Toast the bread and spread it with butter; top with a slice of cooked
ham, a slice of pineapple and a slice of cheese; place on the top rack.
Prick the centre before grilling.
33
TABLES
Stand time
-min-
10
10
10
10
10
10
3
2