Sharp R-380D VEGETABLES MENU GUIDE

6

VEGETABLES MENU GUIDE

Standing

Time

(minutes)

No. Menu Procedure

Weight

Range

Initial

Temperature

(approx.)

8-12 serves

2000 g

4

2 cups

2 cups

to taste

Fresh Soup 2-12 serves + 20°C

Room temperature

Serves

Ingredients; pumpkin

small onion

chicken stock

cream

nutmeg, salt, pepper

•Combine all ingredients except cream and nutmeg in a

casserole dish and cover with plastic wrap or glass lid.

•When oven stops and STIR is displayed, stir soup. Continue

cooking covered.

•The oven will stop again and display STIR. Stir soup and

continue cooking covered.

•After cooking, stir and place in a blender or processor and

blend until smooth.

•Transfer to a serving bowl and stir in cream and nutmeg.

Season to taste.

•Combine butter, leeks, potatoes and stock in a casserole

dish. Cover with plastic wrap or a lid.

•When oven stops and STIR is displayed, stir soup. Continue

cooking covered.

•The oven will stop again and display STIR. Stir soup and

continue cooking covered.

•After cooking, stir and place in a blender or processor and

blend until smooth.

•Transfer to a serving bowl and stir in worcestershire sauce

and cream.

Season to taste.

N.B. For small quantities, the food may require one stir only during

the cooking.

Serves

Ingredients; butter

leeks (sliced and washed)

potatoes, peeled and cubed

chicken stock

worcestershire sauce

cream

salt and pepper

2-4 serves

50 g

1

2

1 cup

1/2 ts

1/2 cup

to taste

4-6 serves

75 g

2

3

2 cups

1 ts

1 cup

to taste

8-12 serves

125 g

4

5

4 cups

2 ts

2 cups

to taste

6-8 serves

100 g

3

4

3 cups

1 1/2 ts

1 1/2 cups

to taste

Pumpkin Soup

2-4 serves

500 g

1

1/2 cup

1/2 cup

to taste

Potato and Leek Soup

6-8 serves

1500 g

3

1 1/2 cups

1 1/2 cups

to taste

4-6 serves

1000 g

2

1 cup

1 cup

to taste

5

Contents

Main AUSTRALIA www.sharp.net.au IMPORTANT DO NOT RETURN THIS PAGE TO SHARP WARRANTY Consumer Electronic Products Congratulations on Your Purchase! NEW ZEALAND CONTENTS WARNING SPECIAL NOTES DO DONT OVEN DIAGRAM INSTALLATION INSTRUCTIONS OPERATION OF TOUCH CONTROL PANEL Indicator Touch Control Panel Layout Control Panel Display 11:34 12345678 BEFORE OPERATING Getting Started 1 Clock Setting Stop/Clear To Cancel a Programme During Cooking MANUAL OPERATIONS Sequence Cooking Instant Cook 500 MEDIUM 1000 Slow Cook 1H30 Notes for Automatic Operations 200 REHEAT AUTOMATIC OPERATIONS SOUP Sensor Instant Reheat 1333 1638 Sensor Cook CORNED MEAT Express Defrost 3 3640 Easy Defrost POULTRY 20 KG 820 4:30 ON 4:30 12345678 OTHER CONVENIENT FEATURES 7 5 6 AUTO START Child Lock CHILD OFF Demonstration Mode MODE 100 OFF PRESS TO SELECT 3 20 KG MORE5678 Increasing or Decreasing Time During A Cooking Programme Timer Alarm CARE AND CLEANING CLEAN THE OVEN AT REGULAR INTERVALS SERVICE CALL CHECK SPECIFICATIONS QUICK REFERENCE GUIDE CONTENTS COOKING GUIDE COOKING GUIDES HELPFUL HINTS MICROWAVE SAFE ONLY COOKWARE AND UTENSIL GUIDE Utensil Use Advice ( ) SENSOR INSTANT REHEAT MENU GUIDE ( ) HINT VEGETABLES MENU GUIDE } } ( ) SENSOR COOK MENU GUIDE VEGETABLES MENU GUIDE Pumpkin Soup Potato and Leek Soup Page RICE / PASTA / CEREAL MENU GUIDE MEAT MENU GUIDE 5 MEAT MENU GUIDE MEAT RECIPES CASSEROLE Apricot Chicken Springtime Lamb Casserole Beef Stroganoff MEAT RECIPES SEASONED ROAST Apple and Sage Pork Fruity Beef Apricot Lamb DESSERTS MENU GUIDE Serve 4-6 serves 6-8 serves 2-4 serves EXPRESS DEFROST MENU GUIDE Fish Fillets Sausages / Minced Meat EASY DEFROST MENU GUIDE RECIPES INDEX SHEPHERD'S PIE LASAGNE CRUSTY ROSEMARY LAMB MEAT SPRINGTIME LAMB CASSEROLE BEEF STROGANOFF CORNED MEAT GOLDEN CURRY SAUSAGES VEAL LA MEDALLION HERBED LOIN OF LAMB ITALIAN SPAGHETTI SAUCE VEAL AND AUBERGINE INDIAN CURRY LAMB MINTED PICNIC LOAF CHINESE BEEF CHILLI CON CARNE TOPPING APRICOT AND ALMOND CRUSTY LAMB HONEY ROAST LAMB CHICKEN IN A POT CHICKEN WITH BACON AND LEEK SEASONING CHICKEN FRICASSEE POULTRY TANDOORI CHICKEN CHICKEN PROVENCALE SEASONED CHICKEN PARCELS CHICKEN TERRINE LEMON AND HERB CHICKEN LEGS CHICKEN AND MACARONI BAKE APRICOT CHICKEN HONEY CHICKEN LEGS CHICKEN CACCIATORE CHICKEN FILLET BURGERS ROAST CHICKEN CRUNCHY CAMEMBERT CHICKEN TOPPING 1 HAWAIIAN SEAFOOD PAELLA GARLIC PRAWNS CHEESY SALMON CANNELLONI PRAWN CREOLE THAI SCALLOPS WITH VERCAMILLI NOODLES SEAFOOD LAKSA SMOKED SALMON TAGLIATELLE GARLIC MUSSELS CRAB MORNAY SESAME PRAWNS SEAFOOD LASAGNE GARLIC BUTTER BOUILLABAISSE AVOCARDO SCALLOPS SQUID IN TOMATO AND WINE SAUCE HONEY CARROTS SCALLOPED POTATOES VEGETABLES POTATO, AVOCADO AND ONION SALAD MINESTRONE STUFFED BAKED POTATOES CHOKOS WITH SOUR CREAM AND BACON HOT CURRIED SLAW HONEY GINGERED VEGETABLES SUNSHINE BRUSSELS SPROUTS SQUASH WITH YOGHURT POTATOES PIZZAIOLA CAULIFLOWER POLONAISE PUMPKIN SALAD CALIFORNIAN APPLE CRUNCH BAKED APPLES DESSERTS CHOCOLATE CAKE ICING CHOCOLATE MOUSSE CARAMEL RICE PUDDING BREAD AND BUTTER PUDDING CHOCOLATE SELF-SAUCING PUDDING CHARTS 36 DEFROSTING FROZEN FOODS DEFROSTING TIMES AND TECHNIQUES FOR SEAFOOD, BREAD AND PIES DEFROSTING TIMES AND TECHNIQUES FOR MEAT AND POULTRY 37 MICROWAVE OVEN ROASTING CHART 38 FRESH VEGETABLE CHART 39 FROZEN VEGETABLE CHART RICE AND PASTA COOKING CHART GUIDE TO COOKING EGGS SCRAMBLED EGG GUIDE 40 REHEATING CONVENIENCE DEFROSTING CONVENIENCE FOOD CHART 41 DEFROSTING REHEATING TOASTING RECONSTITUTING DRIED FOODS 42 COMMONLY ASKED QUESTIONS AND ANSWERS POINTS TO REMEMBER 43 HINTS