Sharp R-21FBSTM (serv.man2) User Manual / Operation Manual ▷ View online
27
DEFROSTING CHART
10P
Stage 1: 30P
Stage 2: 10P
Stage 2: 10P
10P
10P
10P
30P
10P
10P
10P
30P
30P
30P
30P
30P
30P
10P
10P
10P
Place in a flan dish. Turn over 4 - 5 times during
defrosting. Shield.
Place on a plate.
Calculate the cooking time.
Use Sequence cooking. (Page 16).
Calculate the cooking time.
Use Sequence cooking. (Page 16).
Stage 1: Defrost on 30P for the first quarter
of the cooking time.
Stage 2: Defrost on 10P for the remaining
cooking time. Turn over 3 - 4 times,
removing defrosted mince each time.
removing defrosted mince each time.
Place in a flan dish. Turn 2 - 3 times, separate
during defrosting. Shield.
Place in a flan dish. Turn 2 - 3 times, separate
during defrosting. Shield.
Place in a flan dish. Turn 2 - 3 times, separate
during defrosting. Shield.
Place in a flan dish. Turn 2 - 3 times, separate
during defrosting. Shield.
Place on a plate. Separate and re-arrange twice
during defrosting. Shield.
Place on a plate. Turn over and separate twice
during defrosting.
Place in a flan dish. Turn 4 - 5 times, during
defrosting. Shield.
Place in a flan dish. Turn 2 - 3 times, separate
during defrosting. Shield.
Place in a bowl. Turn 3 - 4 times, removing
defrosted mince each time.
Place in a flan dish. Separate and re-arrange
twice during defrosting. Shield.
Place in a flan dish. Separate and re-arrange
twice during defrosting. Shield.
Place in a dish.
Stir during defrosting. Shield.
Place on the turntable. Separate and rearrange
during defrosting.
Place on a plate. Turn over half way through
defrosting.
Remove from foil container.
Place in a flan dish.
Remove from foil container.
Place in a flan dish.
Meat Joints
(Beef,Lamb,Pork)
(Beef,Lamb,Pork)
Minced Meat
Steak
2cm (
2cm (
3
/
4
”) thick
Chops
Liver
Sausages
Bacon
Beefburgers
❖ Whole Poultry
(Chicken,Turkey,Duck)
(Chicken,Turkey,Duck)
Chicken Portions
Minced Turkey
Whole Fish
(Trout, Mackerel)
(Trout, Mackerel)
Fish Fillets/Steaks
Apples/Blackcurrants/
Redcurrants/Raspberries/
Blackberries/Gooseberries/
Rhubarb/Strawberries
Redcurrants/Raspberries/
Blackberries/Gooseberries/
Rhubarb/Strawberries
Bread (sliced)
Pastry
(Puff or Shortcrust)
(Puff or Shortcrust)
Savoury or Sweet Pies
(cooked)
(cooked)
60 - 120
Minutes
15 - 30
Minutes
25 - 30
Minutes
25 - 30
Minutes
25 - 30
Minutes
15 - 20
Minutes
5 - 10
Minutes
15 - 20
Minutes
60 - 90
Minutes
25 - 30
Minutes
15 - 20
Minutes
15 - 30
Minutes
15 - 30
Minutes
15 - 20
Minutes
5 - 10
Minutes
10 - 15
Minutes
15 - 30
Minutes
15 - 30
Minutes
FOOD
DEFROST
MICRO
▼ METHOD
● STANDING
TIME POWER
LEVEL
TIME
NOTES:
▼
▼
Method: If shielding is necessary, use small pieces of foil.
❖
Poultry: Chicken, turkey and duck must be defrosted without giblets.
●
Standing Time: During recommended standing time, wrap or cover food in foil.
28 - 30 Minutes/
450g
10 - 12 Minutes/
450g
14 - 15 Minutes/
450g
14 - 15 Minutes/
450g
9 - 10 Minutes/
450g
7 - 8 Minutes/
450g
10 - 12 Minutes/
450g
10 - 12 Minutes/
450g
20 - 22 Minutes/
450g
8 - 9 Minutes/
450g
10 - 12 Minutes/
450g
8 - 9 Minutes/
450g
8 - 9 Minutes/
450g
7 - 8 Minutes/
450g
6 Minutes/
400g
8 Minutes/
450g
13 - 14 Minutes/
500g pie
18 - 19 Minutes/
800g pie
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 27
28
COOKING CHART
FOOD
COOKING
MICRO
▼ METHOD
● STANDING
TIME POWER
LEVEL
TIME
10 Minutes
10 Minutes
10 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 Minutes
2 Minutes
10 Minutes
4 - 5 Minutes
10 Minutes
4 - 5 Minutes
4 - 5 Minutes
1 Minute
10 Minutes
5 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes
9 - 10 Minutes/
450g
11 - 12 Minutes/
450g
16 - 17 Minutes/
450g
10 Minutes/
6 burgers
(50g each)
8 Minutes/
450g
8 -9 Minutes/
450g sausages
6 - 7 Minutes
450g sausages
15 - 16 Minutes/
450g
10 - 11 Minutes/
450g
20 - 21 Minutes/
450g
18 - 19 Minutes/
450g
14 - 15 Minutes/
450g
3 Minutes/
2 - 4 slices
2 - 4 slices
12 - 13 Minutes/
450g
11 Minutes/
450g
10 Minutes/
450g
(Max 1350g)
7 - 8 Minutes/
450g
7 - 8 Minutes/
450g
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
100P
70P
70P
100P
70P
70P
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a bowl.
Stir 2 - 3 times during cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a bowl.
Stir 3 - 4 times during cooking.
Place in a flan dish.
Cover with cling film, pierce.
Place in a flan dish.
Cover with cling film, pierce.
Beef (rare)
(Topside, Silverside)
(Topside, Silverside)
Beef (medium)
(Topside, Silverside)
(Topside, Silverside)
Beef (well done)
(Topside, Silverside)
(Topside, Silverside)
Beefburgers
Minced Meat
Sausages (thick)
Sausages (thin)
Lamb
(Fillet, Shoulder, Leg)
(Fillet, Shoulder, Leg)
Lamb Chops
Pork
(Shoulder, Leg)
(Shoulder, Leg)
Pork Chops
(with bone)
(with bone)
Pork Chops
(boneless)
(boneless)
Bacon
Whole Poultry:
Chicken, Turkey &
Duck
Chicken, Turkey &
Duck
Chicken/Turkey
Portions, Breasts &
Drumsticks
Portions, Breasts &
Drumsticks
Minced Turkey
Fish Fillets
Whole Fish & Steaks
(Trout, Mackerel)
(Trout, Mackerel)
NOTE: Prior to cooking, food is refrigerated, 5°C.
▼ Method: If shielding is necessary, use small pieces of foil.
●
▼ Method: If shielding is necessary, use small pieces of foil.
●
Standing Time: During recommended standing time, wrap or cover food in foil.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 28
29
COOKING CHART
NOTES:
• Fresh vegetables and fruit are cooked from 20°C (ambient temperature).
• Frozen vegetables are cooked from -18°C.
• Fresh vegetables and fruit are cooked from 20°C (ambient temperature).
• Frozen vegetables are cooked from -18°C.
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
5 Minutes
4 Minutes
2 Minutes
2 Minutes
2 Minutes
3 Minutes
2 Minutes
3 Minutes
2 Minutes
2 Minutes
2 Minutes
Aubergines &
Cabbage (fresh)
Cabbage (fresh)
Green Beans
(fresh)
(fresh)
Brussels Sprouts
(fresh)
(fresh)
Broccoli, Carrots,
Cauliflower, Celery
Cauliflower, Celery
Corn on the Cob
(fresh)
(fresh)
Courgettes & Leeks
(fresh)
(fresh)
Parsnips & Spinach
(fresh)
(fresh)
Peas (fresh)
Potatoes, Jacket
(250g - each)
(250g - each)
Potatoes, Boiled
(old & new - fresh)
(old & new - fresh)
Swede & Turnips
(fresh)
(fresh)
Green Beans &
Cabbage
(frozen)
Cabbage
(frozen)
Broccoli, Leaf
Spinach /Brussels
Sprouts (frozen)
Spinach /Brussels
Sprouts (frozen)
Carrots - sliced
(frozen)
(frozen)
Cauliflower florets
(frozen)
(frozen)
Corn on the Cob
(frozen)
(frozen)
Peas, Sweetcorn &
Mixed Vegetables
(frozen)
Mixed Vegetables
(frozen)
Apples & Rhubarb
(fresh)
(fresh)
Blackberries,
Raspberries,
Redcurrants
(fresh)
Raspberries,
Redcurrants
(fresh)
6 Minutes/
225g
6 Minutes/
225g
6 Minutes/
225g
6 Minutes/
225g
7 Minutes/
2 Cobs
5 Minutes/
225g
6 Minutes/
225g
5 Minutes/
225g
12 Minutes/
2 potatoes
11 - 12 Minutes/
225g
8 Minutes/
225g
6 Minutes/
225g
7 Minutes/
225g
7 Minutes/
225g
6 Minutes/
225g
12 Minutes/
2 cobs
6 Minutes/
225g
6 Minutes/
450g
6 Minutes/
450g
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
Slice/chop. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
Add 45ml (3 tbsp) water. Cover.
Stir halfway through cooking.
Slice or break into florets.Add 30ml (2 tbsp)
water. Cover. Stir halfway through cooking.
Add 45ml (3 tbsp) water. Cover.
Stir halfway through cooking.
Slice. Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
Slice. Add 45ml (3 tbsp) water. Cover.
Stir halfway through cooking.
Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
Prick in several places.
Place on the edge of the turntable.
Cut into quarters. Add 60ml (4 tbsp) water.
Cover. Stir halfway through cooking.
Dice. Add 45ml (3 tbsp) water. Cover dish.
Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Cover dish.
Turnover halfway through cooking.
Place in dish. Cover dish.
Stir halfway through cooking.
Peel & slice. Place in a dish and cover.
Stir during cooking.
Place in a dish and cover.
Stir during cooking.
FOOD
COOKING
MICRO
METHOD
STANDING
TIME POWER
LEVEL
TIME
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 29
30
COOKING CHART
FOOD
❇ COOKING
MICRO
METHOD
● STANDING
TIME POWER
LEVEL
TIME
14 - 15 Minutes
20 - 21 Minutes
11 - 12 Minutes
12 - 13 Minutes
10 - 11 Minutes
11 - 12 Minutes
4 - 5 Minutes
4 - 5 Minutes
6 - 7 Minutes
7 - 8 Minutes
8 - 9 Minutes
15g margarine
4 eggs (medium)
90ml (6 tbsp) milk
salt & pepper
15g margarine
2 eggs (medium)
60ml (4 tbsp) milk
salt & pepper
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
30 Seconds
30 Seconds
Add 300ml (1/2 pint) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
1 Whisk together eggs and milk. Season.
2 Place butter in a 25cm (10”) flan dish.
2 Place butter in a 25cm (10”) flan dish.
Heat on 100P for 30 seconds, until melted.
Coat the dish with the melted butter.
Coat the dish with the melted butter.
3 Pour omelette mixture into flan dish.
Cook on 70P for 3 minutes.
Whisk mixture and cook again on 100P for
4 minutes.
Whisk mixture and cook again on 100P for
4 minutes.
1 Melt the butter in a bowl on 70P for 30
seconds.
2 Add the eggs, milk and seasoning and mix
well.
3 Cook on 70P for 3 minutes, stirring every
minute, stir well after cooking.
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
White Rice
(long grain)
(long grain)
Brown Rice
Spaghetti
(short cut)
(short cut)
Macaroni
(short cut)
(short cut)
Tagliatelle
Pasta Shells
Spaghetti/
Tagliatelle
Tagliatelle
Fusilli/Penne/
Conchiglie/
Farfalle
Conchiglie/
Farfalle
Ravioli
Tortellini
(white)
(white)
Tortellini
(brown)
(brown)
Omelette
Scrambled
DRIED PASTA
FRESH PASTA (chilled)
EGGS INGREDIENTS
• Ensure you read all cookery notes on page 26.
• Eggs and Fresh Pasta are cooked from 5°C (chilled).
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be
• Eggs and Fresh Pasta are cooked from 5°C (chilled).
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be
adjusted according to quantity of rice or pasta, see Method.
● Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 30
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