Express Menu, Express Cook & Express Defrost Charts - Sharp R-24ST Operation Manual With Cookbook

R-24ST/2B34 ENGLISH 28/3/01
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10:00 am Page 13
EXPRESS MENU & EXPRESS COOK CHARTS
EXPRESS MENU
NO.
C1-1 Express Menu
Chicken Pan with
Vegetables
C1-2 Express Menu
Mince and Onion
C2-1 Express Menu
Fish Fillet with Sauce
C2-2 Express Menu
Gratin
EXPRESS COOK
NO.
EC-1 Cook
Frozen Vegetables
e.g. Brussel sprouts,
green beans, peas,
mixed vegetables,
broccoli
WEIGHT (Increasing
Unit) / UTENSILS
0,5 - 1,5 kg* (500 g)
• See recipe for Chicken Pan
(initial temp Chicken 5° C)
Gratin dish with
microwave foil
* Total weight of all ingredients
0,5 - 1,5 kg* (500 g)
• See recipe for Mince &
(initial temp Mince 5° C)
Casserole dish with lid
• When the oven stops, the
* Total weight of all ingredients
0,5 - 1,5 kg* (500 g)
• See recipe for Fish Fillet with
(initial temp fish 5° C,
sauce 20° C)
Gratin dish & microwave
* Total weight of all ingredients
foil
0,5 - 1,5 kg* (500 g)
• See recipe for Gratin on page
(initial temp 20° C)
Gratin dish
* Total weight of all ingredients
WEIGHT (Increasing
Unit) / UTENSILS
• Add 1tbsp water per 100 g.
0,1 - 0,6 kg (100 g)
(initial temp -18° C)
Bowl & lid
• Cover with microwave plastic
Casserole dish &
microwave foil or lid
• When the oven stops, the
• After cooking, let stand for
NOTE: If frozen vegetables are
13
PROCEDURE
with Vegetables on page 16.
Onion on page 16.
audible signals sound and in
the display appears 'STIR',
stir the food and re-cover.
Sauce on page 16.
17.
PROCEDURE
(For mushrooms no additional
water is necessary).
wrap or a lid.
audible signals sound and in
the display appears 'STIR',
stir the food and re-cover.
approx. 1-2 minutes.
compacted together,
cook manually.