Express Menu & Express Cook Charts - Sharp R-334 Operation Manual

R-334 English 22/1/01
EXPRESS MENU & EXPRESS COOK CHARTS
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12:16 pm Page 14
EXPRESS MENU WEIGHT (Increasing
NO. Unit) / UTENSILS
C1-1 Express Menu 0,5 - 1,5 kg* (500 g)
Chicken Pan with (initial temp Chicken 5° C)
Vegetables Gratin dish with
microwave foil
C1-2 Express Menu 0,5 - 1,5 kg* (500 g)
Mince and Onion (initial temp Mince 5° C)
Casserole dish with lid
C2-1 Express Menu 0,5 - 1,5 kg* (500 g)
Fish fillet with sauce (initial temp fish 5° C,
sauce 20° C)
Gratin dish & microwave
foil
C2-2 Express Menu 0,5 - 1,5 kg* (500 g)
Gratin (initial temp 20° C)
Gratin dish
EXPRESS COOK
WEIGHT (Increasing
NO.
Unit) / UTENSILS
EC-1 Cook
0,1 - 0,6 kg (100 g)
Frozen Vegetables
(initial temp -18° C)
e.g. Brussel sprouts,
Bowl & lid
green beans, peas,
Casserole dish &
mixed vegetables,
microwave foil or lid
broccoli
• See recipe for Chicken Pan
with Vegetables on page 16.
* Total weight of all ingredients
• See recipe for Mince &
Onion on page 16.
* Total weight of all ingredients
• See recipe for Fish Fillet with
Sauce on page 16.
* Total weight of all ingredients
• See recipe for Gratin on page
17.
* Total weight of all ingredients
• Add 1tbsp water per 100 g.
(For mushrooms no
additional water is
necessary).
• Cover with microwave plastic
wrap or a lid.
• When the oven stops and the
audible signals sound, stir
and re-cover.
• After cooking, let stand for
approx. 1-2 minutes.
NOTE: If frozen vegetables are
14
PROCEDURE
PROCEDURE
compacted together,
cook manually.