Sharp R-22FBST Tables, Abbreviations Used, Food / Drink, Time, Hints, g/ml- -Setting, Quantity

R-21+22FBST ENGLISH 22/07/2003 11:42 Page 22

TABLES

ABBREVIATIONS USED

tbsp = tablespoon	KG = kilogram	DF = deep frozen
tsp = teaspoon	g = gram	MW = microwave
l.p. = large pinch	l = litre	MWO = microwave oven
s.p. = small pinch	ml = millilitre	min = minutes
Cup = cupful	cm = centimetre	sec = seconds
Sach. = sachet	DFC = dry fat content	dm = diameter

TABLE: HEATING FOOD AND DRINK

Food / Drink		Quantity	Power	Time		Hints
		-g/ml- -Setting-		-Min-
Coffee,	1 cup	150	100 P	approx.1		do not cover
Milk,	1 cup	150	100 P	approx.1		do not cover
Water,	1 cup	150	100 P	11/2 -2		do not cover, bring to the boil
	6 cups	900	100 P	10-12		do not cover, bring to the boil
	1 bowl	1000	100 P	111/2-13		cover, bring to the boil
Platters		400	100 P	3-6		sprinkle some water onto the sauce, cover
(Vegetables, meat and trimmings)						stir half way through the heating time
Stew		200	100 P	11/2-21/2		cover, stir after heating
Clear soup		200	100 P	11/2-2		cover, stir after heating
Cream soup		200	100 P	11/2-21/2		cover, stir after heating
Vegetables		200	100 P	2-21/2		if necessary add some water, cover
		500	100 P	4-5		stir half way through the heating time
Garnishes		200	100 P	2-21/2		sprinkle with water, cover and stir from time to
		500	100 P	4-41/2		time.
Meat,	1 slice*	200	100 P	3-4		thinly spread sauce over the top, cover
Fish fillet*		200	100 P	2-3		cover
Sausages 2		180	70 P	approx.2		pierce the skin several times
Cake, 1 piece		100	50 P	1	/	place on a cake stand
					2
Baby food, 1 glass		190	50 P	approx.1		remove the lid, after heating stir well and test the
						temperature
Melting butter or margarine*		50	100 P	1	/ -1
					2
Melting chocolate		100	50 P	2-3		stir from time to time
Dissolving six sheets of gelatine		10	50 P	1	/	dip into water, squeeze thoroughly and place in
					2
						a soup bowl, stir from time to time
Glazing for a tart for 1/4 1 of liquid 10			50 P	5-6		mix the sugar in 250 ml of liquid, cover, stir well
						during and after heating

* Refrigerator temperature

TABLE: COOKING MEAT, FISH AND POULTRY

Fish and Poultry	Quantity	Power	Time	Hints	Standing time
	-g-	-Setting-	-Min-		-Min-
Roasts	500	100 P	8-10*	season to taste, place in a shallow flan dish	10
(pork,		50 P	10-12 turn over after *
veal, lamb)	1000	100 P	19-21*		10
		50 P	11-14
	1500	100 P	33-36*		10
		50 P	13-17
Roast beef (medium)	1000	100 P	9-11*	season to taste, place in a quiche dish,	10
		50 P	5-7	turn over after *
Minced meat	1000	100 P	16-18	prepare the minced meat mixture (half pork/half beef)	10
				place in a shallow casserole dish
Fish fillet	200	100 P	3-4	season to taste, place on a plate, cover	3
Chicken	1200	100 P	21-24	season to taste, place in a casserole dish,	3
				turn half way through cooking time
Chicken legs	200	100 P	3-4	season to taste, place on a plate, cover	3

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