Sharp R-380D manual Sensor Cook Menu Guide, Frozen Vegetables, Jacket Potato

SENSOR COOK MENU GUIDE

VEGETABLES MENU GUIDE

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

No.	Menu					Initial	Procedure	Standing
				Weight		Temperature
								Time
				Range		(approx.)		(minutes)
	Fresh Vegetables Hard			0.1-1.0 kg		+ 3°C	• Wash the vegetables.	1-5
	Carrots					Refrigerared	• Arrange the vegetables in a shallow dish.
1	Potato						• Cover with a glass lid or plastic wrap.
	Beans						• After cooking, stir then stand covered.
	Broccoli
	Cauliflower
	Pumpkin
	Fresh Vegetables Soft			0.1-1.0 kg		+ 3°C	• Wash the vegetables.	1-5
	Brussels Sprouts					Refrigerared	• Pierce skin of squash with fork.
2	Zucchini						• Arrange the vegetables in a shallow dish.
	Spinach						• Cover with a glass lid or plastic wrap.
	Cabbage						• After cooking, stir then stand covered.
	Squash
	Frozen Vegetables			0.1-1.0 kg		–18°C	• Before cooking, separate vegetables eg. broccoli as much as	1-5
	Carrots	}	hard vegetables			Frozen	possible.
	Beans						• Arrange the vegetables in a shallow dish in the following
3	Brussels Sprouts		medium vegetables				way : hard vegetables around the outside, soft vegetables in the
	Broccoli						centre, medium vegetables in-between.
	Cauliflower						• Cover with a glass lid or plastic wrap.
	Corn	}					• After cooking, stir then stand covered.
	Green Peas		soft vegetables
	Mixed Vegetables
	Jacket Potato		(	1-10 pieces	)	+ 20°C	• Use washed new potatoes.	3-10
	Potato (whole)			1 piece,		Room temperature	• Pierce twice with fork on each side.
4				approx. 150 g			• Place on outside of turntable.
							• When oven stops and TURN POTATO, OVER is displayed, turn
							potatoes over and continue cooking.
							• After cooking, stand covered with aluminium foil.

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