Sharp R-332 Operation Manual With Cookbook page 16

AUTO COOK CHARTS
AUTO COOK AC-6
Fresh Vegetables
Quantity: 0.1 - 0.6 kg
Utensils: Bowl & Lid
Increasing unit: 100 g
Initial food temp: 20°C, Room temperature
Recommended
Menus: Cauliflower, Broccoli, Fennel, Leek,
Pepper, Brussel sprouts, Courgettes,
Green Beans, Carrots,
Kohlrabi, Spinach
AUTO COOK AC-7
Boiled Potatoes and Jacket Potatoes
Quantity: 0.1 - 0.8 kg
Utensils: Bowl and Lid
Increasing unit: 100 g
Initial food temp: 20°C, Room temperature
AUTO COOK AC-8
Fish fillets with sauce
Quantity: 0.4 - 1.6 kg
(fish: 0.2 - 0.8 kg,
sauce: 0.2 - 0.8 kg)
Utensils: Flan dish + plastic wrap
Increasing unit: 100 g
Initial food temp: Fish 5°C, Sauce 20°C
Recommended
Menus: Fish: Cod fish, Rose fish, Coal fish,
Sauces: Provençal sauce, Piquant
sauce, Leek and cheese sauce
Curry sauce
Procedure
• Cut into small pieces, eg. strips, cubes or slices.
• Add the required amount of water (1tbsp per 100 g)
and salt as desired.
• Cover with lid.
• When audible signal sounds, stir and recover.
• After cooking, let the food stand for approx 2
minutes.
Procedure:
Boiled Potatoes: Peel the potatoes and cut them
into similar sized pieces.
Jacked Potatoes: Choose potatoes of similar size
and wash them.
• Put the boiled or jacket potatoes into a bowl.
• Add the required amount of water (per 100 g)
approx 2 tbsp and a little salt.
• Cover with a lid
• When the oven stops and the audible signals
sound, stir and re-cover.
• After cooking, let the potatoes stand for 1-2
minutes.
Procedure:
• Put the fish fillet in a flat flan dish with thin ends
towards the centre.
• Spread the prepared sauce on the fish fillet.
• Cover with microwave plastic wrap.
• After cooking let the food stand for approx. 2
minutes.
For sauce recipes, see Page 16.
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