Sharp Carousel R-398N Operation Manual page 52

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.
VEGETABLES MENU GUIDE
No. Menu
Fresh Vegetables Hard
Carrots
Potato
1 Beans
Broccoli
Cauliflower
Pumpkin
Fresh Vegetables Soft
Brussels Sprouts
Zucchini
2
Spinach
Cabbage
Squash
Frozen Vegetables
Carrots hard vegetables
Beans
}
Brussels Sprouts
3
medium vegetables
Broccoli
Cauliflower
Corn
}
Green Peas
soft vegetables
Mixed Vegetables
Jacket Potato
Potato (whole)
4
SENSOR COOK MENU GUIDE
When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the
VEGETABLES
desired menu appears in the display.
Initial
Temperature
Weight
(approx.)
Range
+ 3°C
0.1-1.0 kg
Refrigerared
+ 3°C
0.1-1.0 kg
Refrigerared
0.1-1.0 kg –18°C
Frozen
+ 20°C
1-8 pieces
Room temperature
( )
1 piece,
approx. 180-200 g
9
Procedure
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or 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 a glass lid or 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 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, stir then stand covered.
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and TURN, OVER is displayed, turn potatoes
over and continue cooking.
• After cooking, stand covered with aluminium foil.
N.B. For small quantities, the food may not require a turn over
during cooking.
Standing
Time
(minutes)
1-5
1-5
1-5
3-10