Download Sharp R-898 Specifications

R-898M Operation Manual
23/06/2004
15:20
Page 19
EXPRESS COOK / EXPRESS DEFROST / PIZZA
EXPRESS COOK CHART
MENU
WEIGHT RANGE
Rice/Pasta
0.1kg - 0.3kg (Dried)
0.2kg - 0.5kg (Fresh)
• Place rice/pasta in an appropriate sized bowl.
• Add 300ml (1/2 pint) of boiling water per
100g rice/pasta.
• Do not cover.
• Place in the centre of the turntable.
• Stir when the audible signal sounds.
• After cooking, stand for 2 minutes before draining
and rinsing in boiling water.
NOTES:
• For fresh spaghetti and fresh tagliatelle, use the
LESS key.
• For fresh fusilli, fresh shells, fresh penne and fresh
bows use the MORE key.
0.6kg - 1.8kg
• Place meat in a flan dish on the low rack.
• Turn meat over when the audible signal sounds.
• After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
NOTE: Select MORE for well done.
It is not possible to use the LESS key for beef.
x1: Dried Rice/Pasta
x2: Fresh Pasta
e.g. Filled pasta,
Spaghetti,
Tagliatelle, Fusilli,
Shells, Penne, Bows
Roast Beef
“Roast Beef/Lamb”
COOKING PROCEDURE
x1: Frozen
x2: Chilled
• Chilled foods are cooked from 5ºC.
• Frozen foods are cooked from -18ºC.
• For converting to Lb/oz see the conversion chart on page 34.
EXPRESS DEFROST CHART
MENU
WEIGHT RANGE
Meat Joint
(Beef/Lamb/Pork)
0.6kg - 1.8kg
COOKING PROCEDURE
• Place meat in a flan dish on the turntable.
• Turn meat over when the audible signal sounds.
• Stand, wrapped in foil, for 60 - 90 minutes until
thoroughly defrosted.
Chicken Quarters 0.3kg - 1.2kg
• Place quarters, best side-up, in a flan dish on the
turntable.
• Turn over and rearrange when the audible signal
sounds.
• Stand, wrapped in foil, for 15 - 30 minutes until
thoroughly defrosted.
Whole Poultry
• Place poultry, breast side-up, in a flan dish on the
turntable.
• Turn over when the audible signal sounds.
• Stand, wrapped in foil, for 60 - 90 minutes until
thoroughly defrosted.
1.2kg - 1.8kg
• Frozen foods are defrosted from -18ºC.
• For converting to Lb/oz see the conversion chart on page 34.
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