Sharp R-32FBSTM User Manual / Operation Manual ▷ View online
31
COOKING CHART
FOOD
❇ COOKING
MICRO
METHOD
● STANDING
TIME POWER
LEVEL
TIME
13 - 14 Minutes
20 - 21 Minutes
10 - 11 Minutes
11 - 12 Minutes
9 - 10 Minutes
10 - 11 Minutes
2 - 4 Minutes
4 - 6 Minutes
5 - 7 Minutes
6 - 8 Minutes
7 - 9 Minutes
15g margarine
4 eggs (medium)
90ml (6 tbsp) milk
salt & pepper
15g margarine
2 eggs (medium)
30ml (2 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 100P for 2 minutes.
Whisk mixture and cook again on 100P for
a further 1 minute.
Whisk mixture and cook again on 100P for
a further 1 minute.
1 Melt the butter in a bowl on 100P for 30
seconds.
2 Add the eggs, milk and seasoning and mix
well.
3 Cook on 100P for 2 minutes, stirring every
30 seconds, stir well after cooking.
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
100P
100P
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
NOTES:
• 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
• 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
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-32FBSTM Cookbook 24/06/2004 09:02 Page 31
32
REHEATING CHART
FOOD
COOKING
MICRO
METHOD
STANDING
TIME POWER
LEVEL
TIME
4 - 5 Minutes
for 425g can
40 - 50 seconds
for 125g slice
1 Minute
for 175g pudding
4 - 5 Minutes
for 500g pudding
30 - 40 seconds
for 2 rolls/croissants
40 Seconds for
2 sausage rolls
1 Minute for
4 sausage rolls
2 Minutes for
6 sausage rolls
4 - 5 Minutes
for small quiche
6 - 8 Minutes
for large quiche
4 - 5 Minutes
for small pie
8 - 9 Minutes
for large pie
20 - 30 Seconds
for 50 - 70g pie
2 - 3 Minutes
for 450g pie
4 - 5 Minutes
for 600g pie
100P
70P
70P
70P
70P
100P
100P
100P
70P
70P
70P
70P
50P
50P
50P
Remove from the can.
Place in a dish and cover.
Stir halfway through cooking.
Place in a flan dish. Do not exceed cooking
time advised by food manufacturer.
Place in a flan dish. Do not exceed cooking
time advised by food manufacturer.
Place in a flan dish. Do not exceed cooking
time advised by food manufacturer.
Place on kitchen roll.
Place in a flan dish. Do not exceed cooking
time advised by food manufacturer.
Place in a flan dish. Do not exceed cooking
time advised by food manufacturer.
Place in a flan dish. Do not exceed cooking
time advised by food manufacturer.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
2 Minutes
30 Seconds
30 Seconds
1 Minute
Nil
30 Seconds
30 Seconds
30 Seconds
1 - 2 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 - 3 Minutes
1 Minute
1 - 2 Minutes
2 - 3 Minutes
Canned foods
(soups, beans,
vegetables, etc.)
(soups, beans,
vegetables, etc.)
Christmas
pudding
pudding
Bread rolls/
Croissants
Croissants
Sausage rolls
(cooked, chilled
approx. 50g each)
(cooked, chilled
approx. 50g each)
Quiche,
(cooked, chilled)
(cooked, chilled)
Meat Pie
(cooked, chilled)
(cooked, chilled)
Fruit Pie
(cooked, chilled)
(cooked, chilled)
NOTES:
•
•
Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.
•
DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.
•
Ambient and canned foods are reheated from 20°C (ambient temperature).
•
Chilled foods are reheated from 5°C.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 32
33
RECIPES
Serves 4
50g butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (1
4 large leeks, chopped
4 large potatoes, chopped
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Heat the butter in a large bowl on 100P for 1 minute.
2 Add leeks and potatoes and mix well. Cover and
2 Add leeks and potatoes and mix well. Cover and
cook on 100P for 5 minutes, stir after 2 minutes.
3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P for 20 minutes, until vegetables are
4 Cook on 70P for 20 minutes, until vegetables are
tender, stir every 5 minutes.
Season with salt and pepper.
Season with salt and pepper.
L
EEK
&
POTATO SOUP
Serves 4
125g onion, chopped
225g mushrooms, sliced
25g butter
25g plain flour
300ml (
225g mushrooms, sliced
25g butter
25g plain flour
300ml (
1
/
2
pint) milk
450ml (
3
/
4
pint) hot vegetable stock
2.5ml (
1
/
2
tsp) dried marjoram
2.5ml (
1
/
2
tsp) dried basil
salt and pepper to taste
150ml (
150ml (
1
/
4
pint) double cream
1 Cook the onion, mushrooms and butter together in a
bowl on 100P for 3 minutes.
2 Stir in the flour to form a paste, gradually add the
milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to taste.
Cook on 100P for 8 minutes, stir after 4 minutes.
4 Blend in a food processor, return to the bowl and
add the cream. Cook on 100P for 6 minutes.
C
REAMY MUSHROOM SOUP
Serves 4
25g butter
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1
/
2
pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on 100P for 30
seconds.
2 Add the onion, carrot and potato and heat on 100P
for 6 minutes. Stir halfway through cooking.
3 Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and pepper to
taste. Cover the bowl and cook on 100P for 15
minutes, stir 2 - 3 times during cooking, until the
vegetables are tender.
taste. Cover the bowl and cook on 100P for 15
minutes, stir 2 - 3 times during cooking, until the
vegetables are tender.
4 Blend in a food processor. Return to the bowl and
heat on 100P for 5 minutes.
T
OMATO
&
ORANGE SOUP
R-32FBSTM Cookbook 24/06/2004 09:02 Page 33
34
RECIPES
Serves 2 - 4
225g courgettes, sliced
1
/
2
red pepper, seeded and sliced
1
/
2
yellow pepper, seeded and sliced
225g augergine, cubed
60ml (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice
salt and pepper to taste
60ml (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice
salt and pepper to taste
1 Place the courgettes, red and yellow peppers,
aubergine and olive oil in a large bowl, cook on 70P
for 6 minutes or until the vegetables have softened.
Stir after half the cooking time.
for 6 minutes or until the vegetables have softened.
Stir after half the cooking time.
2 Stir in the remaining ingredients and cook on 70P for
5 minutes. Toss gently and transfer to a serving dish.
Chill before serving.
S
ALAD PROVENCALE
Serves 4
50g butter
3 cloves garlic, crushed
250g tiger prawns, cooked and peeled
15ml (1 tbsp) fresh parsley, chopped
3 cloves garlic, crushed
250g tiger prawns, cooked and peeled
15ml (1 tbsp) fresh parsley, chopped
1 Heat the butter on 100P for 20 - 30 seconds. Stir in
the garlic and cook on 100P for a further minute.
2 Stir in the prawns and cook on 50P for 7 minutes,
stirring 2 - 3 times. Sprinkle with parsley to serve.
Serve in ramekin dishes with garlic bread.
G
ARLIC PRAWNS
Garlic mushrooms:
Substitute prawns with 175g mushrooms, cut into quarters.
Serves 2 - 4
50g butter
50g fresh breadcrumbs
50g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice
50g cheese, grated
fresh parsley sprigs to garnish
50g fresh breadcrumbs
50g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice
50g cheese, grated
fresh parsley sprigs to garnish
1 Place the butter in a bowl and heat on 100P for 30
seconds. Stir in the breadcrumbs and ham, add
enough cream to bind the mixture. Season with salt
and pepper to taste and stir in the parsley. Cook on
100P for 2 - 3 minutes
enough cream to bind the mixture. Season with salt
and pepper to taste and stir in the parsley. Cook on
100P for 2 - 3 minutes
2 Cut the avocados in half, remove the stone and brush
the flesh with lemon juice. Fill each avocado half with
the breadcrumb mixture.
the breadcrumb mixture.
3 Place the filled avocados in a flan dish and sprinkle
with the grated cheese.
4 Cook on 100P for 1 minute, until the cheese has
melted.
Garnish with sprigs of fresh parsley.
A
VOCADO AU GRATIN
R-32FBSTM Cookbook 24/06/2004 09:02 Page 34
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