Cookbook - Sharp R-393M Operation Manual With Cookbook

R-393M O/M & C/B 08/06/2000

COOKBOOK

CONTENTS
Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Defrosting Charts:
Meat, poultry, fish, fruit & general . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37-38
Cooking Charts
Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39-40
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41-42
Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45-60
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will
give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your
oven and prove that microwave technology is the efficient and effective alternative to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
q Chilled foods are to be cooked from 5°C, DO NOT COOK FROM FROZEN.
q Ambient/fresh/dried/canned foods are to be cooked from 20°C, DO NOT COOK FROM FROZEN.
q Frozen foods are to be cooked from -18°C.
q Where dishes are covered use vented microwave clingfilm unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
q Please note that all preparation times and serving quantities are approximate.
q All ingredients are given in both metric and imperial measures. Use either set but not a combination of
both measures.
q Serve all dishes immediately unless otherwise stated.
q Butter and margarine can be interchanged on recipes, as preferred.
q Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
q Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
q Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly.
CONVERSION CHARTS
WEIGHT MEASURES
15g
25g
50g
100g
175g
225g
450g
16:07 Page 36
advance of recipe preparation.
VOLUME MEASURES
30ml
oz
1/
2
100ml
1oz
150ml
2oz
300ml
4oz
600ml
6oz
8oz
1lb
SPOON MEASURES
1floz
3floz
5floz ( pt)
1/
4
10floz ( pt)
1/
2
20floz (1pt)
36
1.25ml 1/ teaspoon
4
2.5ml 1/ teaspoon
2
5ml 1 teaspoon
15ml 1 tablespoon