Sharp R580d(K) manual Roast Lamb, Roast Chicken, Seasoned Roast

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MEAT MENU GUIDE

When you cook the following menus with SENSOR COOK, press the MEAT pad until the desired menu appears in the display.

No.

Menu

 

 

 

 

 

Initial

Procedure

Standing

 

 

 

 

 

 

Weight

 

 

 

 

Temperature

 

Time

 

 

 

 

Range

(approx.)

 

(minutes)

 

Roast Beef

 

 

0.5-2.0 kg

+3°C

• Tie meat with string.

5-15

 

 

 

 

 

 

 

 

Refrigerated

• Place the meat on a small roasting rack fat side down in a casserole dish.

 

 

 

 

 

 

 

 

 

1

* You can select desired cooking result.

Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across

 

the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on

 

MORE

-

Well done

 

 

 

 

page 0)

 

 

STD

-

Medium

 

• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season

 

 

LESS

-

Rare

 

and continue cooking.

 

 

 

 

 

 

 

 

 

 

• When oven stops and TURN BEEF, OVER is displayed, turn beef over.

 

 

 

 

 

 

 

 

 

 

• After cooking, stand covered with aluminium foil.

 

 

 

 

 

 

 

 

 

Roast Lamb

 

0.5-2.0 kg

+3°C

• Place the meat on a small roasting rack fat side down in a casserole dish.

5-15

 

 

 

 

 

 

 

 

Refrigerated

• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across

 

 

 

 

 

 

 

 

 

the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams

 

2

 

 

 

 

 

 

 

 

 

* You can select desired cooking result.

on page 0)

 

 

MORE

-

Well done

 

• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season

 

 

STD

-

Medium

 

and continue cooking.

 

 

 

• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• After cooking, stand covered with aluminium foil.

 

 

 

 

 

 

 

 

Roast Chicken

1.0-2.5 kg

+3°C

• Remove neck, tail and excess fat from chicken.

5-15

 

 

 

 

 

 

 

 

Refrigerated

• Rinse inside of chicken with cold tap water.

 

 

 

 

 

 

 

 

 

• Drain and dry chicken with paper towel.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Tie legs together prior cooking.

 

3

 

 

 

 

 

 

 

 

• Place the chicken on a small roasting rack breast side down in a casserole dish.

 

 

 

 

 

 

 

 

 

• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across

 

 

 

 

 

 

 

 

 

 

the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams

 

 

 

 

 

 

 

 

 

 

on page 0)

 

 

 

 

 

 

 

 

 

 

• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, brush with

 

 

 

 

 

 

 

 

 

 

butter, season and continue cooking.

 

 

 

 

 

 

 

 

 

 

• When oven stops and TURN CHICKEN, OVER is displayed, turn chicken over and season.

 

 

 

 

 

 

 

 

 

 

• After cooking, stand covered with aluminium foil.

 

 

 

 

 

 

 

 

 

Corned Meat

 

0.5-2.0 kg

+3°C

• Place the meat in a casserole dish just large enough to contain it.

5-10

4

 

 

1-2 tbsp. brown suger

Refrigerated

• Add suger, vinegar and water, cover with a casserole lid and cook.

 

 

 

1-2 tbsp. malt vinegar

 

• When oven stops and TURN CORNED, MEAT OVER is displayed, turn corned meat over, and continue cooking.

 

 

 

 

2-3 cups. hot tap water

 

• After cooking, stand covered with aluminium foil.

 

 

 

 

 

• Serve hot or cold as required.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5

Casserole

 

 

1-4 serves

 

• See recipes on page A.

 

 

 

 

 

 

 

6

Seasoned Roast

0.5-2.5 kg

+3°C

• See recipes on page B and diagrams on page 0.

 

 

 

 

 

 

 

 

Refrigerated

 

 

 

 

 

 

 

 

 

 

 

 

 

9

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Contents Models R-580DK J Telephone 09 573 Facsimile 09 573Or contact our web site Eastern Standard TimeContents Page Special Notes DON’TInstallation Instructions Oven DiagramTouch Control Panel Layout Operation of Touch Control PanelControl Panel Display Clock Setting To Cancel a Programme During CookingBefore Operating Getting StartedD I U M Manual OperationsMicrowave Time Cooking Sequence Cooking Instant CookIncreasing Time During a Cooking Programme N S O R Slow CookT E R N S O R H E a T Automatic OperationsSensor Instant Reheat Stand COVERED, 5-10 MIN Foil Sensor CookR N E D Express Defrost I C K E NL L E T S L L E T S A R T E C E SStand COVERED, 5-50 MIN Easy DefrostOVER, Shield Warm T O Other Convenient FeaturesHelp Feature Child Lock Demonstration Mode M O D EM O E S E TLess/More Setting U PS S Sensor Instant ReheatT C H E N T E R TimerAlarm Specifications Care and CleaningService Call Check Cooking Guides Helpful Hints CoveringUtensil Use Advice Cookware and Utensil GuideSensor Instant Reheat Menu Guide To Reheat Beverage MenuPie Weight Sensor Cook Menu GuideRange Frozen VegetablesFresh Soup ServesInitial Menu Procedure White RiceDry Pasta Fresh PastaMenu Initial Procedure Standing Weight PorridgeSeasoned Roast Roast LambRoast Chicken Fish Fillets Meat Recipes Seasoning SauceServe Serves Menu Quantity Procedure Express Defrost Menu GuideChicken Fillets Sausages / Minced MeatEasy Defrost Menu Guide Recipes Crusty Rosemary Lamb Shepherds PIELasagne Tablespoon Worcestershire sauceSpringtime Lamb Casserole Golden Curry SausagesBeef Stroganoff Corned MeatVeal À LA Medallion Herbed Loin of LambVeal and Aubergine Italian Spaghetti SauceChinese Beef Indian Curry LambMinted Picnic Loaf Chilli CON CarneHoney Roast Lamb Kg leg lamb Tablespoons honey Tablespoon Dijon mustardChicken in a POT Chicken FricasseeChicken and Penne Salad Medium HighChicken Provencale Chicken TerrineSeasoned Chicken Parcels Tandoori ChickenChicken and Macaroni Bake Serves Apricot ChickenHoney Chicken Legs Chicken CacciatoreCrunchy Camembert Chicken Serves Chicken Fillet BurgersRoast Chicken No.15 chicken Butter, melted Season All saltGarlic Prawns PaellaCheesy Salmon Cannelloni Serves Thai Scallops with Vercamilli Noodles Seafood LaksaSmoked Salmon Tagliatelle Prawn CreoleSeafood Lasagne Sesame PrawnsCrab Mornay Garlic MusselsBouillabaisse Squid in Tomato and Wine Sauce ServesAvocado Scallops Cauliflower AU Gratin Easy HOME-MADE Rice Risotto ServesScalloped Potatoes Honey CarrotsChokos with Sour Cream and Bacon MinestroneStuffed Baked Potatoes Serves Butter Cups beef stock Onions, peeled and choppedHOT Curried Slaw Squash with YoghurtHoney Gingered Vegetables Serves Sunshine Brussels SproutsPumpkin Salad Potatoes PizzaiolaCauliflower Polonaise Californian Apple Crunch Australian Fruit CakeBaked Apples Chocolate CakeChocolate SELF-SAUCING Pudding Caramel Rice PuddingBread and Butter Pudding Chocolate MousseQuick Reference Guide Press