Sharp R-21FBSTM Operation Manual With Cookbook page 32

R-21+22FBSTM Operation Manual
FOOD COOKING
White Rice 14 - 15 Minutes
(long grain)
Brown Rice 20 - 21 Minutes
DRIED PASTA
Spaghetti 11 - 12 Minutes
(short cut)
Macaroni 12 - 13 Minutes
(short cut)
Tagliatelle 10 - 11 Minutes
Pasta Shells 11 - 12 Minutes
FRESH PASTA (chilled)
Spaghetti/ 4 - 5 Minutes
Tagliatelle
Fusilli/Penne/ 4 - 5 Minutes
Conchiglie/
Farfalle
Ravioli 6 - 7 Minutes
Tortellini 7 - 8 Minutes
(white)
Tortellini 8 - 9 Minutes
(brown)
EGGS INGREDIENTS
Omelette 15g margarine
4 eggs (medium)
90ml (6 tbsp) milk
salt & pepper
Scrambled 15g margarine
2 eggs (medium)
60ml (4 tbsp) milk
salt & pepper
• Ensure you read all cookery notes on page 26.
• 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
MICRO
TIME POWER LEVEL
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
09:30 Page 30
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 butter 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 butter 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 after cooking.
30
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