Cookbook - Sharp R-246 Operation Manual With Cookbook

UK R-246 O/M 03.6.2 5:53 PM Page 19
O/M
CONTENTS
I
NTRODUCTION
D
EFROSTING
Meat, poultry, fish, fruit, bread, pastry, meat & fruit pies . . . . . . . . . . . . . . . . . . . . . . . . .20
C C
OOKING
Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
R
EHEATING
R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24-32
ECIPES
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven.
These will give you successful results and will save time and electricity. The recipes demonstrate the
capabilities of your oven and prove that microwave technology is the efficient and effective alternative
to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.
COOKERY NOTES
• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only
approximate.
• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes
are lined, use greaseproof paper unless otherwise stated.
• Please note that all preparation times and serving quantities are approximate.
• All ingredients are given in both metric and imperial measures. Use either set but not a combination
of both measures.
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly.
• Serve all dishes immediately unless otherwise stated.
• Butter and margarine can be interchanged on recipes, as preferred.
• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
CONVERSION CHARTS
WEIGHT MEASURES
15g
25g
50g
100g
175g
225g
450g
R246

COOKBOOK

, C N & C
OOKERY OTES ONVERSION
C :
HART
:
HARTS
C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
HART
VOLUME MEASURES
30ml
1
/ oz
2
100ml
1oz
150ml
2oz
300ml
4oz
600ml
6oz
8oz
1lb
A39887,R246 O/M
C . . . . . . . . . . . . . . . . . . . . . . . . .19
HARTS
SPOON MEASURES
1floz
1.25ml
3floz
2.5ml
5floz ( 1 / pint)
5ml
4
1
10floz ( / pint)
15ml
2
20floz (1 pint)
19
TINSEA945WRRZ-K32 UK R246
1
/ teaspoon
4
1
/ teaspoon
2
1 teaspoon
1 tablespoon