Crispy Snack Menu Guide - Sharp R-898M Operation Manual

Crispy Snack Menu Guide

Menu
Menu
No.
Potato Skins
Ingredients:
4(1000g) Whole Potatoes (cooked)
Few
CS-1
Toppings:
200g
Few
Few
To taste
Garlic Toast
Ingredients:
CS-2 2-7 slices French Bread
Few
NOTE Manually cook at Grill for 1 - 2 minutes when more crispy fi nish is desired.
Chicken Wings
Ingredients:
8-12 (350-450g) Chicken mid-joints
CS-3
Sauce:
2 tbsp.
3 tbsp.
Drops
Few
Salty Peanuts
CS-4
Convenient Food
(Crispy Frozen Food)
eg:
-Oven Chips
CS-5 -Fish Fingers
-Potato Balls
-Fish Fillets in Batter
-Fried Shrimp
-Creamy Corn Croquette
R-898M [SEID]_EN.indd Sec1:32 R-898M [SEID]_EN.indd Sec1:32
Initial
Temperature (One Serve only)
20-25˚C
Room
temperature
Sour Cream
Cheddar Cheese (0.5 cm slices)
Salad Bacon (diced)
Green Onion (diced)
Salt & Pepper
20-25˚C
Room
temperature approx. 25 g
(2cm thick)
Garlic Spread
20-25˚C 8 - 12 pieces
Room (1 piece, 35 - 40 g)
temperature
(Chicken wings)
Soya Sauce
Barbecue Sauce
Tabasco Sauce
Salt & Pepper
20-25˚C
Room
temperature
-18˚C
Frozen
temperature
NOTE
If the frozen food
is small in size, it is
recommended to turn
it over or stir manually
during the fi nal stage
before fi nish.
Quantity
• Cut out the potato skins into slices of
350 g
0.5 cm thick, 5 x 7 cm in size (total weight
of potato skins should be around 350 g).
• Put the potato skins on the turntable
brushed with oil (with skin side down).
• Cook uncovered.
• When oven has stopped and ADD FOOD
is displayed, sprinkle slightly with salt and
pepper, then layer cheese slices, bacon
dices and green onion dices on top of the
potato skins.
• Continue to cook.
• After cooking, stand.
• Serve with sour cream.
2-7 pieces • Spread the garlic spread evenly on the
French bread slices.
1 piece,
• Arrange the French bread slices along the
edge of low rack.
• After cooking, stand.
• Wash the chicken mid-joints, pierce the
skin, pat dry and marinate with the sauce
mixture. (If chicken wings are used, separate
at joints into 3 parts each, discarding tip.)
• Arrange the mid-joints on low rack.
• After cooking, stand.
300 g • Spread the peanuts on the turntable.
• When oven has stopped for the fi rst two
times, stir. Then continue to cook.
• When oven has stopped for the third time
and ADD STIR is displayed, takeout the
peanuts and mix sparingly with oil and
salt, then spread the peanuts evenly on
the turntable again.
• Continue to cook.
• After cooking, stir and stand.
280 - 330 g • Remove from package.
• Put onto the turntable lined with oil-brushed
foil paper.
• When oven has stopped, turn over, and
brush oil on foil paper lined turntable where
necessary.
• Continue to cook.
• After cooking, stand.
E – 32
Procedure
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