Sharp R-580D User Manual page 32

MEAT MENU GUIDE
No. Menu
Weight
Range
Roast Beef 0.5-2.0 kg
* You can select desired cooking result.
1
MORE - Well done
STD - Medium
LESS - Rare
Roast Lamb
0.5-2.0 kg
2
* You can select desired cooking result.
MORE - Well done
STD - Medium
Roast Chicken
1.0-2.5 kg
3
Corned Meat 0.5-2.0 kg
1-2 tbsp. brown suger
4
1-2 tbsp. malt vinegar
2-3 cups. hot tap water
5 Casserole 1-4 serves
Seasoned Roast 0.5-2.5 kg
6
When you cook the following menus with SENSOR COOK, press the MEAT pad
until the desired menu appears in the display.
Initial
Temperature
(approx.)
+3°C • Tie meat with string.
• Place the meat on a small roasting rack fat side down in a casserole dish.
Refrigerated
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on
0
page )
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season
and continue cooking.
• When oven stops and TURN BEEF, OVER is displayed, turn beef over.
• After cooking, stand covered with aluminium foil.
• Place the meat on a small roasting rack fat side down in a casserole dish.
+3°C
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across
Refrigerated
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams
0
on page )
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season
and continue cooking.
• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.
• After cooking, stand covered with aluminium foil.
• Remove neck, tail and excess fat from chicken.
+3°C
• Rinse inside of chicken with cold tap water.
Refrigerated
• Drain and dry chicken with paper towel.
• Tie legs together prior cooking.
• Place the chicken on a small roasting rack breast side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams
0
on page )
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, brush with
butter, season and continue cooking.
• When oven stops and TURN CHICKEN, OVER is displayed, turn chicken over and season.
• After cooking, stand covered with aluminium foil.
+3°C • Place the meat in a casserole dish just large enough to contain it.
• Add suger, vinegar and water, cover with a casserole lid and cook.
Refrigerated
• When oven stops and TURN CORNED, MEAT OVER is displayed, turn corned meat over, and continue cooking.
• After cooking, stand covered with aluminium foil.
• Serve hot or cold as required.
• See recipes on page
+3°C • See recipes on page
Refrigerated
Procedure
A
.
B 0
and diagrams on page .
9
Standing
Time
(minutes)
5-15
5-15
5-15
5-10