Tables - Sharp R-21FBST Operation Manual With Cookbook

R-21+22FBST ENGLISH 22/07/2003

TABLES

tbsp = tablespoon
tsp = teaspoon
l.p. = large pinch
s.p. = small pinch
Cup = cupful
Sach. = sachet
Food / Drink
Coffee, 1 cup
Milk, 1 cup
Water, 1 cup
6 cups
1 bowl
Platters
(Vegetables, meat and trimmings)
Stew
Clear soup
Cream soup
Vegetables
Garnishes
Meat, 1 slice*
Fish fillet*
Sausages 2
Cake, 1 piece
Baby food, 1 glass
Melting butter or margarine*
Melting chocolate
Dissolving six sheets of gelatine
Glazing for a tart for 1
* Refrigerator temperature
Fish and Poultry
Roasts
(pork,
veal, lamb)
Roast beef (medium)
Minced meat
Fish fillet
Chicken
Chicken legs
11:42 Page 22
ABBREVIATIONS USED
KG = kilogram
g = gram
l = litre
ml = millilitre
cm = centimetre
DFC = dry fat content
TABLE: HEATING FOOD AND DRINK
Quantity Power
-g/ml- -Setting-
150 100 P
150 100 P
150 100 P
900 100 P
1000 100 P
400 100 P
200 100 P
200 100 P
200 100 P
200 100 P
500 100 P
200 100 P
500 100 P
200 100 P
200 100 P
180 70 P
100 50 P
190 50 P
50 100 P
100 50 P
10 50 P
/ 1 of liquid 10 50 P
4
TABLE: COOKING MEAT, FISH AND POULTRY
Quantity Power Time
-g- -Setting- -Min-
500 100 P 8-10* season to taste, place in a shallow flan dish
50 P 10-12 turn over after *
1000 100 P 19-21*
50 P 11-14
1500 100 P 33-36*
50 P 13-17
1000 100 P 9-11* season to taste, place in a quiche dish,
50 P 5-7 turn over after *
1000 100 P 16-18 prepare the minced meat mixture (half pork/half beef)
place in a shallow casserole dish
200 100 P 3-4 season to taste, place on a plate, cover
1200 100 P 21-24 season to taste, place in a casserole dish,
turn half way through cooking time
200 100 P 3-4 season to taste, place on a plate, cover
Time Hints
-Min-
approx.1 do not cover
approx.1 do not cover
1 1 / -2 do not cover, bring to the boil
2
10-12 do not cover, bring to the boil
11 / -13 cover, bring to the boil
1
2
3-6 sprinkle some water onto the sauce, cover
stir half way through the heating time
1 1 / -2 1 / cover, stir after heating
2 2
1 1 / -2 cover, stir after heating
2
1 1 / -2 1 / cover, stir after heating
2 2
2-2 / if necessary add some water, cover
1
2
4-5 stir half way through the heating time
2-2 / sprinkle with water, cover and stir from time to
1
2
4-4 1 / time.
2
3-4 thinly spread sauce over the top, cover
2-3 cover
approx.2 pierce the skin several times
1 / place on a cake stand
2
approx.1 remove the lid, after heating stir well and test the
temperature
1 / -1
2
2-3 stir from time to time
1 / dip into water, squeeze thoroughly and place in
2
a soup bowl, stir from time to time
5-6 mix the sugar in 250 ml of liquid, cover, stir well
during and after heating
Hints
22
DF = deep frozen
MW = microwave
MWO = microwave oven
min = minutes
sec = seconds
dm = diameter
Standing time
-Min-
10
10
10
10
10
3
3
3