Express Cook & Express Defrost Chart - Sharp R-33STD Operation Manual With Cookbook

R-33STD English 10/12/2002
EXPRESS COOK & EXPRESS DEFROST CHART
MENU NO.
D2-2 Defrost
Chicken Legs
(initial temp -18° C)
D3-1 Defrost
Cake
(initial temp -18° C)
D3-2 Defrost
Bread
(initial temp -18° C)
NOTE: Express Defrost
1 Steaks, Chops and Chicken legs should be frozen in one layer.
2 Minced meat should be frozen in the thin shape.
3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.
4 The poultry should be processed immediately after defrosting.
5 For D1-1, D2-1 and D2-2 arrange the food in the oven as shown:
Chicken legs, Steaks and Chops.
15:19 Page 15
WEIGHT (Increasing
Unit) / UTENSILS
0.2 - 1.0 kg (50 g) • Place the food on a plate in the centre of the turntable.
(See note below for • When the oven stops and the audible signals sound,
utensils)
• After defrosting, wrap in aluminium foil for 10 - 15
0.1 - 1.4 kg (100 g) • Remove all packaging from the cake.
Flat dish • Place on a flat dish in the centre of the turntable.
• After defrosting, cut the cake into similar sized pieces.
0.1 - 1.0 kg (100 g) • Distribute directly on a flat dish in the centre of the
Flat dish
• When the audible signal sounds rearrange, and
• After defrosting separate all slices and distribute on a
Food
Dish
Turntable
PROCEDURE
turn the food over, rearrange and separate. Shield the
thin parts and warm spots with aluminium foil.
minutes, until thoroughly defrosted.
Keep space between each piece and let stand for 15 -
30 minutes until thoroughly defrosted.
turntable. Only sliced bread is recommended for this
programme.
remove defrosted slices.
large plate. Cover the bread with aluminium foil and
let stand for 5 - 10 minutes until thoroughly defrosted.
15
Poultry