Sharp R-380D manual Roast Lamb, Roast Chicken, Seasoned Roast

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

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