Sharp R-358M (serv.man2) User Manual / Operation Manual ▷ View online
35
COOKING CHART
FOOD
❇ COOKING
MICROWAVE
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 flan dish.
2 Place butter in a 25cm 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 30.
• 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 30.
• 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-358M Cookbook 03/05/2005 15:23 Page 35
36
REHEATING CHART
FOOD
COOKING
MICROWAVE
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-358M Cookbook 03/05/2005 15:23 Page 36
37
RECIPES FOR MEAL IN ONE MENUS
P
ASTA BOLOGNESE
Serves 4
120g onion, finely chopped
80g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato puree
350g lean minced beef
15ml (1 tbsp) dried mixed herbs
200ml (
80g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato puree
350g lean minced beef
15ml (1 tbsp) dried mixed herbs
200ml (
1
/
3
pint) red wine
500ml (18 fl.oz) hot beef stock
salt and pepper to taste
250g dried pasta
salt and pepper to taste
250g dried pasta
P
ASTA
“
QUORN
”
BOLOGNESE
Serves 4
120g onion, finely chopped
80g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato puree
350g quorn mince
15ml (1 tbsp) dried mixed herbs
200ml (
80g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato puree
350g quorn mince
15ml (1 tbsp) dried mixed herbs
200ml (
1
/
3
pint) red wine
500ml (18 fl.oz) hot vegetable stock
salt and pepper to taste
250g dried pasta
salt and pepper to taste
250g dried pasta
d-1 PASTA DISH
1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Pasta Dish” key.
4 Stir when the oven indicates and again at the end of cooking.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Pasta Dish” key.
4 Stir when the oven indicates and again at the end of cooking.
Notes:
• “Quick cook” pasta is not recommended for use in the above recipes.
• “Quorn” mince can be used from frozen or fresh.
• “Quick cook” pasta is not recommended for use in the above recipes.
• “Quorn” mince can be used from frozen or fresh.
R-358M Cookbook 03/05/2005 15:23 Page 37
38
RECIPES FOR MEAL IN ONE MENUS
B
EEF RISOTTO
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g beef fillet, thinly sliced into 5cm strips
2.5ml (
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g beef fillet, thinly sliced into 5cm strips
2.5ml (
1
/
2
tsp) cayenne pepper
5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
1
/
4
pint) hot beef stock
salt and pepper to taste
C
HICKEN RISOTTO
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g chicken fillet, thinly sliced into 5cm strips
2.5ml (
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g chicken fillet, thinly sliced into 5cm strips
2.5ml (
1
/
2
tsp) cayenne pepper
5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
1
/
4
pint) hot chicken stock
salt and pepper to taste
F
ISH RISOTTO
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g white fish fillet, thinly sliced into 5cm strips
2.5ml (
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g white fish fillet, thinly sliced into 5cm strips
2.5ml (
1
/
2
tsp) cayenne pepper
5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
1
/
4
pint) hot fish stock
salt and pepper to taste
V
EGETABLE RISOTTO
Serves 4
125g onion, chopped
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
125g broccoli florets
100g carrot, sliced
2.5ml (
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
125g broccoli florets
100g carrot, sliced
2.5ml (
1
/
2
tsp) cayenne pepper
5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (1
1
/
4
pint) hot vegetable stock
salt and pepper to taste
d-2 RISOTTO
1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Risotto” key.
4 Stir when the oven indicates and again at the end of cooking.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Risotto” key.
4 Stir when the oven indicates and again at the end of cooking.
Note:
• “Quick cook” rice is not recommended for use in the above recipes.
• “Quick cook” rice is not recommended for use in the above recipes.
R-358M Cookbook 03/05/2005 15:23 Page 38
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