Sharp R-82STM manual Introduction

INTRODUCTION

This Cookery Book contains a wide variety of recipes developed specifically for your

microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology combined with a unique upper and lower heating system is the efficient and effective alternative to conventional cooking.

CONTENTS

Charts:
Defrosting	33	Meat	44-45
Microwave	34-36	Poultry	46-47
Grilling	36	Vegetarian	48
Dual Grill	37-38	Cheese & Eggs	49
Top & Bottom Grill	38-39	Rice & Pasta	50
Convection	40	Vegetables	51
Microwave Reheating	40	Desserts	52-53
Conversion Charts	40	Sweets	53
		Cakes & Biscuits	54-55
Recipes:		Bread & Scones	56-57
		Sauces	58-59
Starters	41-42
		Preserves	59
Fish	43

IMPORTANT COOKERY NOTES:

1Food temperatures are:-

Frozen: -180C, Chilled: 50C, Room: 200C

2When cooking Rice & Pasta (see page 51)), cooking time is constant for any quantity of rice or pasta; boiling water must be adjusted according to quantity of rice or pasta. After leaving the Rice/Pasta to stand, rinse in boiling water prior to serving.

3Refer to operation manual for advice on suitable cookware.

4Where dishes are covered, use vented microwave cling film unless otherwise stated. Where dishes are lined, use greaseproof paper unless otherwise stated.

5For sequence programming refer to the operation manual (page 21).

SYMBOLS:

●Method: Where shielding is necessary use small pieces of foil.

■Poultry Chart: Chicken, turkey and duck must be defrosted without giblets. ▲Standing Time: During recommended standing time, wrap or cover food in foil.

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