Sharp R-963S operation manual Xxxxxxxxxxxxxpotato Chart, Instant Action Chart

R-963 English 01/07/2000 11:57 Page 28

XXXXXXXXXXXXXPOTATO CHART

MENU	WEIGHT (Increasing		PROCEDURE
	Unit) / UTENSILS
Boiled/Jacket	0,1 - 0,8 kg (100 g)	•	Peel the potatoes and cut them into similar sized
Potatoes	Bowl & lid		pieces, if necessary.
(initial temp 20° C)		•	Put them in a bowl.

•Add the required amount of water (2 tbsp. per 100 g) and add a little salt.

•Cover with lid.

•When the audible signals sound, stir and recover.

•After cooking, let stand for 1-2 minutes.

French Fried	0,2 - 0,4 kg (50 g)	•	Place the french fried potatoes in a flan dish on the
Potatoes	Flat round gratin dish or		high rack.
(recommended for	Flan dish & high rack	•	When the audible signals sound, turn over.
conventional ovens)		•	After cooking, remove from the flan dish and serve
(initial temp -18° C)			on a plate.
		•	Season with salt as desired.

NOTE: Use the LESS ( ▼ ) key for cooking thin french fried potatoes.

INSTANTACTIONCHART

MENU	WEIGHT (Increasing	PROCEDURE
	Unit) / UTENSILS
Roast Chicken	0,9 - 2,0 kg (100 g)	• Mix the ingredients and spread on chicken.
(initial temp 5° C)	Low rack	• Pierce the skin of the chicken.
		• Put the chicken breast side down on the low rack.
Ingredients for 1 kg roast chicken:
1/2 tsp salt and pepper, 1 tsp sweet paprika, 2 tbsp oil.		• When the audible signals sound, turn the chicken over.

•After cooking, let stand for approx. 3 minutes.

Roast Pork		0,6 - 2,0 kg (100 g)	•	Using lean roast pork is recommended.
(initial temp 5° C)		Low rack	•	Mix all ingredients and spread them on the pork.
			•	Place the pork on the low rack.
	Ingredients for 1 kg rolled lean pork:
			•	When the audible signals sound, turn the food over.
	1 crushed garlic clove, 2 tbsp oil, 1 tbsp sweet
	paprika, a little cumin powder, 1 tsp salt.		•	After cooking, let stand, wrapped in aluminium foil
				for approx. 10 minutes.
Chicken legs		0,2 - 1,0 kg	•	Mix the ingredients and spread on chicken legs.
(initial temp 5° C)		(0,2 - 0,3 kg: 50 g	•	Pierce the skin of the chicken legs.
		0,3 - 1,0 kg: 100 g)	•	Put the chicken legs on the high rack with the thin
		High rack		ends towards the centre.
	Ingredients for 1 kg (5 pieces) chicken legs:		•	When the audible signals sound, turn the food over.
	2 tbsp oil, 1/2 tsp salt, 1 tsp sweet paprika,		•	After cooking, let stand for approx. 3 minutes.
	1 tsp rosemary

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