Sharp Carousel R-990C Operation Manual page 33

SENSOR INSTANT ACTION MENU GUIDE
Menu
Fresh Vegetables
Carrots
hard vegetables
Potato
Beans
Brussels Sprouts
medium vegetables
Broccoli
Cauliflower
Zucchini
Spinach
soft vegetables
Cabbage
Squash
Reheat Pie
(1 piece, approx. 160-200g)
includes : Pies
Pasties
Jacket Potato
(1 piece, approx. 150g)
Potato (whole)
Frozen Vegetables
hard vegetables
Carrots
Beans
Brussels Sprouts
medium vegetables
Broccoli
Cauliflower
Corn
Green Peas soft vegetables
Mixed Vegetables
Casseroles
Desserts
Initial
Weight
Temperature
Range (approx.)
0.1-1.0 kg +20°C
Room temperature
1-6 pieces +3°C
Refrigerated
1-10 pieces +20°C
Room temperature
0.1-1.0 kg –18°C
Frozen
1-4 serves
2-8 serves
The final cooking result will vary according to the food condition
(e.g. initial temperature, shape, quality). Check the food after
cooking and if necessary continue cooking manually.
Cooking
Method
• Wash the vegetables.
MICRO
• Pierce skin of squash with folk.
• Arrange the vegetables in a shallow dish in the following way : hard
vegetables around the outside, soft vegetables in the centre, medium
vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stand coverd and stir.
MICRO • Place pie upside down on the low rack on the turntable.
HIGH • When oven stops and
MIX turn over pies and continue cooking.
• After cooking, stand.
MICRO • Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and
turn over potatoes and continue cooking.
• After cooking, stand, covered with aluminium foil.
MICRO • Before cooking, separate vegetables eg. broccoli as much as possible.
• Arrange the vegetables in a shallow dish in the following way : hard
vegetables around the outside, soft vegetables in the centre, medium
vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stand covered and stir.
MICRO
• See recipes on page
6
HIGH
MIX
MICRO
• See recipes on page 7
LOW
MIX
5
Procedure
is displayed,
is displayed,
.
.
Standing
Time
(minutes)
1-5
1-3
3-10
1-5