Sharp Carousel R-380ZW Operation Manual And Cookbook page 50

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.
FRESH VEGETABLES MENU GUIDE
No. Menu
Hard Vegetables
Carrots
Cauliflower
1
Beans
Pumpkin
Brussels Sprouts
Soft Vegetables
Zucchini
Squash
2 Capsicum
Mushroom
Eggplant
Broccoli
FROZEN VEGETABLES MENU GUIDE
Mixed Small Vegetables
Peas
1
Corn
Diced carrot
Mixed Chunky Vegetables
Broccoli
Sliced carrots
2
Cauliflower
Beans
SCASCNZ R380Z(W) CB,P01-09 4
SENSOR COOK MENU GUIDE
When you cook the following menus with SENSOR COOK, press the FRESH
VEGETABLES pad until the desired menu appears in the display.
Initial Temperature
Weight Range
(approx.)
+ 3°C
0.1-1.0 kg
Refrigerared
+ 3°C
0.1-1.0 kg
Refrigerared
When you cook the following menus with SENSOR COOK, press the FROZEN
VEGETABLES pad until the desired menu appears in the display.
0.1-1.0 kg - 18°C
- 18°C
0.1-1.0 kg
4
Procedure
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
• Before cooking, separate vegetables as much as possible.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
• Before cooking, separate vegetables eg. broccoli as much
as possible.
• Arrange the vegetables in a shallow dish.
• Cover with plastic wrap.
• After cooking, stir then stand covered.
5/14/12, 2:57 PM
Standing Time
(minutes)
1-5
1-5
1-5
1-5