Sharp R-27STM-A manual Cookbook, Contents, Introduction, Cookery Notes

COOKBOOK

CONTENTS

INTRODUCTION, COOKERY NOTES & CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

DEFROSTING CHART:

Meat, poultry, fish, fruit, bread, pastry, savoury pie & quiche . . . . . . . . . . . . . . . . . . . . . . . . . 23

COOKING CHARTS:

Meat, poultry & fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27-34

INTRODUCTION

This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology is the efficient and effective alternative to conventional cooking.

The cookery notes below compliment all cooking procedures in this cookbook and should be read in advance of recipe preparation.

COOKERY NOTES

•Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only approximate.

•Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are lined, use greaseproof paper unless otherwise stated.

•Please note that all serving quantities are approximate.

•Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary according to the condition of foods, utensils and the oven. Please check the cooking result and, if necessary, adjust cooking times accordingly.

•Serve all dishes immediately unless otherwise stated.

•Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.

•Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.

•The recipes in this cookery book were developed using chilled eggs and fat. Room temperature ingredients may give a different result.

•Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.

•Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.

•Frozen foods are to be cooked from -18°C.

CONVERSION CHARTS
WEIGHT MEASURES		VOLUME MEASURES		SPOON MEASURES
15g	1/2oz	30ml	1floz	1.25ml	1/4	teaspoon
25g	1oz	100ml	3floz	2.5ml	1/2	teaspoon
50g	2oz	150ml	5floz (1/4 pint)	5ml	1 teaspoon
100g	4oz	300ml	10floz (1/2 pint)	15ml	1 tablespoon
175g	6oz	600ml	20floz (1 pint)
225g	8oz
450g	1lb

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