Sharp Carousel R-350E Operation Manual And Cookbook page 30

INFORMATION COOK-MENU GUIDE
The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.
VEGETABLES MENU GUIDE
No. Menu
Fresh Vegetables Hard
Carrots
Broccoli
Potato
Cauliflower
1
Beans
Pumpkin
Fresh Vegetables Soft
Brussels Sprouts
Zucchini
2
Spinach
Cabbage
Squash
Frozen Vegetables
Carrots
hard vegetables
}
Beans
Brussels Sprouts
3
medium vegetables
Broccoli
Cauliflower
Corn
}
Green Peas soft vegetables
Mixed Vegetables
Jacket Potato
Potato (whole)
4
Fresh Soup
5
When you cook the following menus with INFORMATION COOK, press the VEGETABLES pad until the
VEGETABLES
desired menu appears in the display.
Initial
Temperature
Weight
(approx.)
Range
0.1-1.0 kg + 3°C
Refrigerated
+ 3°C
0.1-1.0 kg
Refrigerated
0.1-1.0 kg – 18°C
Frozen
1-10 pieces + 20°C
( )
1 piece, Room temperature
approx. 150g
2-12 serves + 20°C
Room temperature
5
Procedure
• Wash the vegetables.
• Cut potatoes into small pieces.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
NOTE: Use MORE setting for potato and pumpkin
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
• Before cooking, separate vegetables eg. broccoli as much as
possible.
• Arrange the vegetables in a shallow dish in the following
way : hard vegetables around the outside, soft vegetables in the
centre, medium vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and TURN FOOD, OVER is displayed, turn
potatoes over and continue cooking.
• After cooking, stand, covered with aluminium foil.
• See recipes on page 6.
Standing
Time
(minutes)
1-5
1-5
1-5
3-10