Sharp R-556D (serv.man4) User Manual / Operation Manual ▷ View online
23
Plated meals
Sliced meat
Poultry portions
Casseroles
Remove any poultry or meat portions, reheat
these separately, see below.
Place smaller items of food to the centre of the plate,
larger and thicker foods to the edge. Cover with vented
microwave cling film and reheat on MEDIUM, stir/
rearrange halfway through reheating.
NOTE: Ensure the food is thoroughly reheated before
these separately, see below.
Place smaller items of food to the centre of the plate,
larger and thicker foods to the edge. Cover with vented
microwave cling film and reheat on MEDIUM, stir/
rearrange halfway through reheating.
NOTE: Ensure the food is thoroughly reheated before
serving.
Cover with vented microwave cling film and reheat on
MEDIUM. Rearrange at least once to ensure even reheating.
NOTE: Ensure the meat is thoroughly reheated before
MEDIUM. Rearrange at least once to ensure even reheating.
NOTE: Ensure the meat is thoroughly reheated before
serving.
Place thickest parts of the portions to the outside of the
dish, cover with vented microwave cling film and reheat
on MEDIUM HIGH. Turn over halfway through reheating.
NOTE: Ensure the poultry is thoroughly reheated
dish, cover with vented microwave cling film and reheat
on MEDIUM HIGH. Turn over halfway through reheating.
NOTE: Ensure the poultry is thoroughly reheated
before serving.
Cover with vented microwave cling film or a suitable lid
and reheat on MEDIUM.
Stir frequently to ensure even reheating.
NOTE: Ensure the food is thoroughly reheated before
and reheat on MEDIUM.
Stir frequently to ensure even reheating.
NOTE: Ensure the food is thoroughly reheated before
serving.
REHEATING ADVICE
For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly
reheated before serving.
reheated before serving.
NOTES:
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together with
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together with
the size, shape and material of the container.
• To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or
fat content, e.g. mince pies or Christmas pudding.
• Never heat oil or fat for deep frying as this may lead to overheating and fire.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturer's
• Canned potatoes should not be heated in the microwave oven, follow the manufacturer's
instructions on the can.
To achieve the best results when reheating, select a suitable microwave power level appropriate to the
type of food. e.g. A bowl of vegetables can be reheated using HIGH, while a lasagne which contains
ingredients that cannot be stirred, should be reheated using MEDIUM.
type of food. e.g. A bowl of vegetables can be reheated using HIGH, while a lasagne which contains
ingredients that cannot be stirred, should be reheated using MEDIUM.
Never heat liquids in narrow-necked containers, as this could result in the
contents erupting from the container and may cause burns.
contents erupting from the container and may cause burns.
The contents of feeding bottles and baby food jars are to be stirred or shaken and
the temperature is to be checked before consumption to avoid burns.
the temperature is to be checked before consumption to avoid burns.
UK R556D O/M,P1-31 05.7.11 3:20 PM Page 23 (1,1)
24
CONTENTS
I
I
NTRODUCTION
, C
OOKERY
N
OTES
& C
ONVERSION
C
HARTS
. . . . . . . . . . . . . . . . . . . . . . . . .24
D
EFROSTING
C
HART
:
Meat, poultry, fish, fruit, bread, pastry, meat & fruit pies . . . . . . . . . . . . . . . . . . . . . . . . .25-26
C
OOKING
C
HARTS
:
Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27-28
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-30
Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-30
Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
R
EHEATING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
R
ECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-48
SPOON MEASURES
1.25ml
1
/
4
teaspoon
2.5ml
1
/
2
teaspoon
5ml
1 teaspoon
15ml
1 tablespoon
CONVERSION CHARTS
WEIGHT MEASURES
15g
1
/
2
oz
25g 1oz
50g
50g
2oz
100g
4oz
175g
6oz
225g
8oz
450g
1lb
VOLUME MEASURES
30ml 1floz
100ml
3floz
150ml
5floz (
1
/
4
pint)
300ml
10floz (
1
/
2
pint)
600ml
20floz (1 pint)
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 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.
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 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.
COOKERY NOTES
• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only
• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only
approximate.
• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes
are lined, use greaseproof paper unless otherwise stated.
• Please note that all serving quantities are approximate.
• The recipes in this cookery book were developed using chilled eggs and fat.
• The recipes in this cookery book were developed using chilled eggs and fat.
Room temperature ingredients may give a different result.
• 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.
necessary, adjust cooking times accordingly.
• Serve all dishes immediately unless otherwise stated.
• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
COOKBOOK
UK R556D O/M,P1-31 05.7.11 3:20 PM Page 24 (1,1)
25
Beef Joint
Lamb Joint
Pork Joint
Minced Beef
Steak
2cm (3/4”) thick
Chops
Liver
Sausages
Bacon
Beefburgers
Chicken
Turkey
Max. 3.5kg (8lb)
Duck
Max. 1.8kg (4lb)
Chicken
Portions
Chicken/Turkey
Breasts
Chicken/Turkey
Drumsticks
Minced Turkey
Place in a flan dish. Turn over 4-5 times
during defrosting. Shield.
Place in a flan dish. Turn over 4-5 times
during defrosting. Shield.
Place in a flan dish. Turn over 4-5 times
during defrosting. Shield.
Place on a plate.Turn over 3-4 times,
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 rearrange
during defrosting. Shield.
Place on a plate. Turn over and
separate twice during defrosting.
Place in a flan dish. Turn over 4-5 times
during defrosting. Shield.
Place in a flan dish. Turn over 4-5 times
during defrosting. Shield.
Place in a flan dish. Turn over 4-5 times
during defrosting. Shield.
Place in a flan dish. Turn over 2-3 times
during defrosting. Shield.
Place in a flan dish. Turn over 2-3 times
during defrosting. Shield.
Place in a flan dish. Turn over 2-3 times
during defrosting. Shield.
Place in a bowl. Turn over/stir 3- 4 times
removing defrosted mince each time.
23 - 25 Minutes/
450g
23 - 25 Minutes/
450g
23 - 25 Minutes/
450g
6 - 8 Minutes/
450g
10 Minutes/
450g
14 Minutes/
450g
8 Minutes/
450g
10 Minutes/
450g
10 Minutes/
450g
10 Minutes/
450g
20 Minutes/
450g
20 Minutes/
450g
20 Minutes/
450g
8 - 9 Minutes/
450g
10 Minutes/
450g
9 - 10 Minutes/
450g
8 Minutes/
450g
10P
10P
10P
30P
30P
30P
30P
30P
30P
10P
10P
10P
30P
30P
30P
30P
30P
45-60 Minutes
45-60 Minutes
45-60 Minutes
15-20 Minutes
25-30 Minutes
25-30 Minutes
25-30 Minutes
15-20 Minutes
5-10 Minutes
15-20 Minutes
45-60 Minutes
60-90 Minutes
45-60 Minutes
25-30 Minutes
25-30 Minutes
15-20 Minutes
15-20 Minutes
✝ Method: If shielding is necessary, use small pieces of foil.
▼ Poultry Chart: Chicken, turkey and duck must be defrosted without giblets.
❇ Standing Time: During recommended standing time, wrap or cover food in foil.
NOTE: Ensure all foods are thoroughly defrosted before cooking.
▼ Poultry Chart: Chicken, turkey and duck must be defrosted without giblets.
❇ Standing Time: During recommended standing time, wrap or cover food in foil.
NOTE: Ensure all foods are thoroughly defrosted before cooking.
DEFROSTING CHART
FOOD
DEFROST
MICRO
METHOD ✝
STANDING
TIME
POWER LEVEL
TIME ❇
UK R556D O/M,P1-31 05.7.11 3:20 PM Page 25 (1,1)
26
8 Minutes/
450g
7 Minutes/
450g
3 - 4 Minutes/
450g
8 - 9 Minutes/
450g
6 - 7 Minutes/
450g
7 - 8 Minutes/
450g
6 - 7 Minutes/
450g
7 - 8 Minutes/
450g
7 - 8 Minutes/
450g
5 Minutes/
400g
6 Minutes/
800g
3 - 4 Minutes/
cake
5 Minutes/
450g
7 - 8 Minutes/
large pie
7 - 8 Minutes/
large pie
Whole Fish
(Trout, Mackerel)
Fish Fillets/
Steaks
Prawns
Apples
Blackcurrants/
Redcurrants
Gooseberries
Raspberries/
Blackberries
Rhubarb
Strawberries
Bread (sliced)
Bread (sliced)
Sponge Cake
Pastry
(Puff or Shortcrust)
Meat Pie
(cooked)
Fruit Pie
(cooked)
✝ Method: If shielding is necessary, use small pieces of foil.
❇ Standing Time: During recommended standing time, wrap or cover food in foil.
DEFROSTING CHART
FOOD
DEFROST
MICRO
METHOD ✝
STANDING
TIME
POWER LEVEL
TIME ❇
30P
30P
30P
30P
30P
30P
30P
30P
30P
30P
30P
30P
30P
30P
30P
Place in a flan dish. Turn over twice during
defrosting. Shield.
Place in a flan dish. Turn over twice and
separate during defrosting. Shield.
Place in a dish. Stir during defrosting.
Place in a dish. Stir during defrosting.
Place in a dish. Stir during defrosting.
Place in a dish. Stir during defrosting.
Place in a dish. Stir during defrosting.
Place in a dish. Stir during defrosting.
Place in a dish. Stir during defrosting.
Place on the turntable. Separate and
rearrange during defrosting.
Place on the turntable. Separate and
rearrange during defrosting.
Place in a flan dish.
Place on plate. Turn over halfway through
defrosting.
Remove from foil container.
Place in a flan dish.
Remove from foil container.
Place in a flan dish
15 Minutes
15 Minutes
10 Minutes
10 Minutes
10 Minutes
10 Minutes
10 Minutes
10 Minutes
10 Minutes
5-10 Minutes
5-10 Minutes
5-10 Minutes
10-15 Minutes
15-20 Minutes
15-20 Minutes
UK R556D O/M,P1-31 05.7.11 3:20 PM Page 26 (1,1)
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