Sharp R-395Y(S), R395Y O/M operation manual Sensor Cook Menu Guide, Fresh Vegetables Menu Guide

SENSOR COOK MENU GUIDE

The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.

FRESH VEGETABLES MENU GUIDE

FRESH

VEGETABLES

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

			Initial Temperature		Standing Time
No.	Menu	Weight Range		Procedure
			(approx.)		(minutes)
	Hard Vegetables	0.1-1.0 kg	+ 3°C	• Wash the vegetables.	1-5
	Carrots		Refrigerared	• Arrange the vegetables in a shallow dish.
1	Cauliflower			• Cover with plastic wrap.
	Beans			• After cooking, stir then stand covered.
	Pumpkin
	Brussels Sprouts
	Soft Vegetables	0.1-1.0 kg	+ 3°C	• Wash the vegetables.	1-5
	Zucchini		Refrigerared	• Pierce skin of squash with fork.
2	Squash			• Arrange the vegetables in a shallow dish.
	Capsicum			• Cover with plastic wrap.
	Mushroom			• After cooking, stir then stand covered.
	Eggplant
	Broccoli

FROZEN VEGETABLES MENU GUIDE

FROZEN

VEGETABLES

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

	Mixed Small Vegetables	0.1-10 kg	- 18°C	• Before cooking, separate vegetables as much as possible.	1-5
1	Peas			• Arrange the vegetables in a shallow dish.
	Corn			• Cover with plastic wrap.
	Diced carrot			• After cooking, stir then stand covered.
	Mixed Chunky Vegetables	0.1-10 kg	- 18°C	• Before cooking, separate vegetables eg. broccoli as much	1-5
	Broccoli			as possible.
2	Sliced carrots			• Arrange the vegetables in a shallow dish.
				• Cover with plastic wrap.
	Cauliflower
	Beans			• After cooking, stir then stand covered.

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