Sharp R-86STM Cookbook, Contents, Defrosting Chart, Cooking Chart, Introduction, Cookery Notes

COOKBOOK

CONTENTS

INTRODUCTION & CONVERSION CHARTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

DEFROSTING CHART:

Meat, Poultry, Fish and Fruit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42

COOKING CHART

Fish, Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Brown Rice and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 GRILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45 COMBI - 1 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46 COMBI - 2 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49 - 67

INTRODUCTION

This Cookbook contains a wide variety of recipes developed specifically for this product. 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 is the efficient and effective alternative to conventional cooking.

COOKERY NOTES

•Weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only approximate.

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

•Note that all preparation times and serving quantities are approximate.

•All ingredients are given in both metric and imperial measures. Use either set but not a combination of both measures.

•Cooking results will vary according to the condition of foods, utensils and the oven. Please check the cooking result and, if necessary, adjust cooking times accordingly.

•Serve all dishes immediately unless otherwise stated.

•Butter and margarine can be interchanged as preferred.

•Half-fat, skimmed or full-fat milk may be used as preferred.

•Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.

•Chilled foods are to be cooked from 5°C.

•Ambient/fresh/dried/canned foods are to be cooked from 20°C.

•Frozen foods are to be cooked from -18°C.

CONVERSION CHARTS
WEIGHT MEASURES
		VOLUME MEASURES		SPOON MEASURES
15g	1/2oz	30ml	1floz	1.25ml	1/4	teaspoon
25g	1oz	100ml	3floz	2.5ml	1/2	teaspoon
50g	2oz	150ml	5floz (1/4 pint)	5ml	1 teaspoon
100g	4oz	300ml	10floz (1/2 pint)	15ml	1 tablespoon
175g	6oz	600ml	20floz (1 pint)
225g	8oz
450g	1lb

41

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