Sharp R-61FBSTM Operation Manual With Cookbook page 33

R-61+62FBSTM Operation Manual
FOOD
White Rice
(long grain)
Brown Rice
DRIED PASTA
Spaghetti
(short cut)
Macaroni
(short cut)
Tagliatelle
Pasta Shells
FRESH PASTA
Spaghetti/
Tagliatelle
Fusilli/Penne/
Conchiglie/
Farfalle
Ravioli
Tortellini
(white)
Tortellini
(brown)
EGGS INGREDIENTS
Omelette
90ml (6 tbsp) milk
Scrambled
• Ensure you read all cookery notes on page 28.
• Eggs and Fresh Pasta are cooked from 5°C (chilled).
Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be
adjusted according to quantity of rice or pasta, see Method.
Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.
24/07/2003
COOKING CHART
COOKING MICRO
TIME POWER LEVEL
14 - 15 Minutes 70P
20 - 21 Minutes 70P
11 - 12 Minutes 70P
12 - 13 Minutes 70P
10 - 11 Minutes 70P
11 - 12 Minutes 70P
3 - 5 Minutes 70P
3 - 5 Minutes 70P
6 - 8 Minutes 70P
6 - 8 Minutes 70P
8 - 10 Minutes 70P
15g margarine 70P
4 eggs (medium)
salt & pepper
15g margarine 70P
2 eggs (medium)
60ml (4 tbsp) milk
salt & pepper
10:27 Page 31
METHOD
Add 300ml (1/2 pint) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
1 Whisk together eggs and milk. Season.
2 Place margarine in a 25cm (10") flan dish.
Heat on 100P for 30 seconds, until melted.
Coat the dish with the melted butter.
3 Pour omelette mixture into flan dish.
Cook on 70P for 3 minutes.
Whisk mixture and cook again on 100P for
4 minutes.
1 Melt the margarine in a bowl on 70P for 30
seconds.
2 Add the eggs, milk and seasoning and mix
well.
3 Cook on 70P for 3 minutes, stirring every
minute. Stir well at the end of cooking.
31
STANDING
TIME
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
30 Seconds
30 Seconds