Sharp R-959M, R-98STM-A operation manual Contents, Introduction, Cookbook Notes

P37 8/25/06 7:16:02 PM

COOKBOOK

CONTENTS

INTRODUCTION& CONVERSIONCHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

DEFROSTINGCHART

Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

COOKING CHART

Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Beans and Pulses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

DUAL CONVECTION COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 - 41

DUAL GRILL COOKING CHART. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 - 43

GRILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45 - 94

INTRODUCTION

This Cookbook 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 grill or convection energy is the efficient and effective alternative to conventional cooking.

The cookery notes below compliment all cooking procedures in this cookbook and should be read in advance of recipe preparation.

COOKBOOK NOTES

•Chilled foods are to be cooked from 5ºC. DO NOT COOK FROM FROZEN.

•Ambient/fresh/dried/canned foods are to be cooked from 20ºC. DO NOT COOK FROM FROZEN.

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

•Please weigh all foods prior to defrosting and cooking, as labelled weights are only approximate.

•Cooking times in the charts and recipes are based on standard conditions. 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.

•When cooking Rice & Pasta (see page 39), 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.

•The recipes in this cookbook were developed using chilled eggs and fat. Room temperature ingredients may give a different result.

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

•Refer to operation manual for advice on suitable cookware.

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

•All serving quantities are approximate.

•Serve all dishes immediately unless otherwise stated.

•For sequence programming refer to the operation manual.

•The door, outer cabinet, oven cavity, turntable, turntable support, dishes and accessories will become very hot during operation. To prevent burns, always use thick oven gloves.

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