Sensncook Chart - Sharp R-362M Operation Manual With Cookbook

MENU WEIGHT
Rice/Pasta
0.1kg - 0.3kg
Sponge Pudding
1 piece
100g
100g
2
100g
15ml
Porridge
1-4 portions
1 portion:
4tbs
Porridge oats
and
150ml
Chilled milk
For converting to lb/oz please see conversion charts on page 29.
MENU INCLUDES UTENSILS
Long grain Casserole
rice/Pasta dish
PYREX
Margarine pudding
Caster sugar basin 1.2L
Eggs (Medium)
Self-raising Flour
Water
Casserole
dish
1.0 L = 0.1 kg
1.5 L = 0.3kg
2.5 L = 0.5 kg
13

SensNcook Chart

COOKING PROCEDURE
• Place in a suitable sized dish and
add water.
• Place the dish on the centre of the
turntable.
• Press the RICE/PASTA key once.
• When the audible signal sounds, stir
and recover, replace into the oven
and press start.
• Stand for 2-3 mins after cooking.
NOTES:
RICE: Add 3 times the volume of
boiling water to the rice.
PASTA/BROWN RICE: Add 4 times the
volume of boiling water to the dish.
DO NOT COVER THE DISH.
• Cream together the sugar and
margarine until light and fluffy.
• Add the eggs one at a time and beat
well.
• Fold in the flour
• Mix into the water.
• Place in a greased and lined PYREX
pudding basin and place in the
centre of the turntable.
• Press the SPONGE PUDDING key.
• Stand 2-3 mins before serving.
• Mix the oats and milk together in an
appropriate sized dish.
• Do not cover.
• Place in the centre of the turntable.
• Press the PORRIDGE key.
• When the audible signal sounds, stir,
and replace into the oven and press
start.
• Stir and stand for 2-3 mins before
serving.