Sharp R-64 (serv.man7) User Manual / Operation Manual ▷ View online
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Help Line: 08705 274277 (office hours)
Bacon
(chilled)
(chilled)
Beef/Gammon
Steak (chilled)
Steak (chilled)
Fish fingers
(frozen)
(frozen)
Toast
(ambient)
(ambient)
Cheese on toast
(ambient)
(ambient)
Tea cakes and
muffins (ambient)
muffins (ambient)
Crumpets
(ambient)
(ambient)
Pitta Bread
(ambient)
(ambient)
Croissants
(ambient)
(ambient)
14 Minutes/
2 - 6 rashers
2 - 6 rashers
16 - 18 minutes/
1 - 2 steaks
16 minutes/
2 - 12 fingers
8 minutes/
2 - 4 slices
14 minutes/
2 slices
10 - 12 minutes/
2 - 4 halves
14 minutes/
2 - 4 crumpets
7 minutes/
1 - 2 pittas
6 minutes/
1 - 4 croissants
Place in a flan dish on the rack. Turn over halfway through cooking.
Place on the rack. Turn over halfway through cooking.
Place on the rack. Turn over halfway through cooking.
Place on the rack. Turn over after 5 minutes.
Place bread on the rack. Grill one side for 4 minutes, turn over and cover
with 50 g grated cheese. Grill for remaining time.
Slice in half. Place on the rack. Turn over halfway through cooking.
Place on the rack. Turn over halfway through cooking.
Place on the rack. Turn over halfway through cooking.
Place on the rack. Turn over halfway through cooking.
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
2 Minutes
Nil
30 Seconds
30 Seconds
1 - 2 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes
3 - 4 Minutes
1 - 2 Minutes
2 - 3 Minutes
2 - 3 Minutes
Canned Foods
(Soup, Baked
beans, Spaghetti,
Vegetables)
(Soup, Baked
beans, Spaghetti,
Vegetables)
Bread rolls
Croissants
Croissants
Christmas
pudding
pudding
Sausage rolls
(cooked, chilled
approx. 50g
(2oz) each)
(cooked, chilled
approx. 50g
(2oz) each)
Quiche,
(cooked, chilled)
(cooked, chilled)
Meat pie
(cooked, chilled)
(cooked, chilled)
Fruit pie
(cooked, chilled)
(cooked, chilled)
70P
70P
70P
70P
70P
70P
50P
6 - 7 Minutes/
425g (15oz) can
40 - 50 Seconds/
2 croissants/2 rolls
40 Seconds/125g (5oz) slice
1 Minute/175g (6oz) pudding
50 Seconds/2 sausage rolls
1 Minute/4 sausage rolls
2 Minutes/6 sausage rolls
5 - 6 Minutes/small quiche
7 - 8 Minutes/large quiche
7 - 8 Minutes/large quiche
5 - 6 Minutes/small pie
9 - 10 Minutes/large pie
20 - 30 Seconds/50g-70g
4 - 5 Minutes/450g(1lb)
6 - 7 minutes/600g(1lb5oz)
Remove from can. Place in a dish and
cover. Stir halfway through cooking.
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 directly on the turntable or in a flan
dish.
Remove from foil container and place in
flan dish or on plate.
Remove from foil container and place in
flan dish or on plate.
REHEATING CHART
GRILLING CHART
FOOD COOKING
MICRO METHOD STANDING
TIME POWER LEVEL
TIME
FOOD COOKING
METHOD
COOKING
TIME MODE
NOTE:
•
•
Ambient foods are reheated from 20°C.
•
Chilled foods are reheated/cooked from 5°C.
NOTE: Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.
DO NOT EXCEED REHEATING TIMES GIVEN IN CHART ABOVE.
23
R-64STM O/M & C/B 5/4/01 8:54 am Page 23
24
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Help Line: 08705 274277 (office hours)
Stage 1:
50 P
Stage 2:
50 P
Stage 3:
DUAL GRILL
50 P
As above
As above
Stage 1:
50 P
Stage 2:
DUAL
GRILL
50 P
Stage 1:
100 P
Stage 2:
DUAL
GRILL
50 P
Stage 1:
100 P
Stage 2:
DUAL
GRILL
50 P
DUAL
GRILL
50 P
DUAL
GRILL
50 P
DUAL
GRILL
50 P
DUAL
GRILL
30 P
Place fat side down in a flan dish on the turntable. Calculate the
cooking time.
Use sequence programming:
Stage 1: Cook on 50P for first half of cooking time. Turn over,
remove juices.
Stage 2: Cook on 50P for second half of cooking time.
Stage 3: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time.
Stand for 10 minutes after cooking.
cooking time.
Use sequence programming:
Stage 1: Cook on 50P for first half of cooking time. Turn over,
remove juices.
Stage 2: Cook on 50P for second half of cooking time.
Stage 3: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time.
Stand for 10 minutes after cooking.
As above.
As above.
Place fat side down in a flan dish on the turntable. Calculate the
cooking time.
Stage 1: Cook on 50P throughout, apart from the last 10
minutes. Turn over, remove juices halfway through Stage 1.
Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time. Stand for 10 minutes after cooking.
cooking time.
Stage 1: Cook on 50P throughout, apart from the last 10
minutes. Turn over, remove juices halfway through Stage 1.
Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time. Stand for 10 minutes after cooking.
Place breast side down in a flan dish on the turntable. Calculate
the cooking time.
Use sequence programming.
Stage 1: Cook on 100P throughout, apart from the last 6 - 8
minutes. Turn over, remove juices halfway through Stage 1.
Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time.
Stand for 10 minutes after cooking.
the cooking time.
Use sequence programming.
Stage 1: Cook on 100P throughout, apart from the last 6 - 8
minutes. Turn over, remove juices halfway through Stage 1.
Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time.
Stand for 10 minutes after cooking.
Place best side down in a flan dish on the rack. Calculate the
cooking time.
Use Multiple Sequence cooking. (Page 13).
Stage 1: Cook on 100P throughout cooking time, apart from
the last 6 - 8 minutes. Turn over, remove juices halfway through
Stage 1.
Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time.
Stand for 5 minutes after cooking.
cooking time.
Use Multiple Sequence cooking. (Page 13).
Stage 1: Cook on 100P throughout cooking time, apart from
the last 6 - 8 minutes. Turn over, remove juices halfway through
Stage 1.
Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time.
Stand for 5 minutes after cooking.
Place in a flan dish on the rack. Turn over halfway through
cooking. Stand for 3 - 4 minutes after cooking.
cooking. Stand for 3 - 4 minutes after cooking.
As above.
Place in a flan dish on the rack. Turn over after halfway through
cooking. Stand for 2 - 3 minutes after cooking.
cooking. Stand for 2 - 3 minutes after cooking.
As above.
DUAL GRILL CHART
Beef rare
(chilled)
(chilled)
Beef/Lamb
medium
medium
Beef/Lamb
(Well done)
(Well done)
Pork
(chilled)
(chilled)
Poultry
(Max. 1.8kg
4lb)
(chilled)
(Max. 1.8kg
4lb)
(chilled)
Chicken
Portions
(chilled)
Portions
(chilled)
Pork chops
(with bone)
(chilled)
(with bone)
(chilled)
Lamb chops
& Boneless
Pork Chops
& Boneless
Pork Chops
Sausage
(thick) (chilled)
(thick) (chilled)
Beefburgers
(frozen)
(frozen)
12 - 13 Minutes
per 450g (1lb)
14 - 15 Minutes
per 450g (1lb)
18 - 19 Minutes
per 450g (1lb)
21 - 22 Minutes
per 450g (1lb)
13 - 15 Minutes
per 450g (1lb)
13 - 15 Minutes
per 450g (1lb)
15 - 16 Minutes
per 450g (1lb)
chops
15 Minutes
per 450g (1lb)
chops
12 Minutes
per 450g (1lb)
sausages
9 - 10 Minutes
per 450g (1lb)
beefburgers
FOOD COOKING
METHOD
COOKING
TIME MODE
NOTE:
•
•
Chilled foods are cooked from 5°C.
•
Frozen foods are cooked from -18°C.
R-64STM O/M & C/B 5/4/01 8:54 am Page 24
25
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
DUAL GRILL CHART
Crispy crumb
foods (chilled)
foods (chilled)
Crispy crumb
foods (frozen)
foods (frozen)
Oven ready
Pizza
(chilled)
Pizza
(chilled)
Oven chips
(frozen)
(standard cut)
(frozen)
(standard cut)
Baked
potatoes
potatoes
Garlic Bread
(chilled)
(chilled)
Toasted
Sandwich
Sandwich
Place in a flan dish on the rack.
Use Multiple Sequence cooking. (Page 13).
Stage 1: Cook on DUAL GRILL, 30P for the first half of
cooking time. Turn over.
Stage 2: GRILL for second half of cooking time.
Stand for 2 -3 minutes after cooking.
As above.
As above.
Place in a flan dish on the rack. Turn over halfway through
cooking. Stand for 2 - 3 minutes after cooking.
As above.
As above.
Place in a flan dish on the rack.
Stand for 2 - 3 minutes after cooking.
As above.
As above.
Place in a flan dish on the rack. Turn over halfway through
cooking. No standing time is required.
As above.
Pierce each potato in several places.
Place in a flan dish on the turntable. Turn over after 8 minutes
of the cooking time.
No standing time is required.
Remove any packaging. Place in a flan dish on the turntable.
No standing time is required.
Prepare sandwich:
Place two slices of ham and 50g (2oz) grated cheese between
2 slices of bread and butter. Place sandwich in a flan dish on
the rack. Turn over after 3 minutes of the cooking time.
No standing time is required.
9 - 10 Minutes
for 100g (4oz)
11 - 12 Minutes
for 200g (7oz)
12 - 13 Minutes
for 400g (14oz)
10 Minutes
for 100g (4oz)
11 - 12 Minutes
for 200g (7oz)
12 - 13 Minutes
for 400g (14oz)
5 Minutes
for 200g (7oz)
7 Minutes
for 350g (12oz)
8 Minutes
for 450g (1lb)
11 Minutes
for 225g (8oz)
12 - 13 Minutes
for 450g (1lb)
16 - 17 Minutes
for 2 potatoes
(250g each)
6 Minutes
for 1 baguette
6 Minutes
for 1 sandwich
Stage 1:
DUAL GRILL
30 P
Stage 2:
GRILL
Stage 1:
DUAL GRILL
30 P
Stage 2:
GRILL
Stage 1:
DUAL GRILL
30 P
Stage 2:
GRILL
DUAL GRILL
50 P
DUAL GRILL
50 P
DUAL GRILL
50 P
DUAL GRILL
50 P
DUAL GRILL
50 P
DUAL GRILL
50 P
DUAL GRILL
30 P
DUAL GRILL
30 P
DUAL GRILL
70 P
DUAL GRILL
10 P
DUAL GRILL
10 P
FOOD COOKING
METHOD
COOKING
TIME MODE
NOTE:
•
•
Chilled foods are cooked from 5°C.
•
Frozen foods are cooked from -18°C.
R-64STM O/M & C/B 5/4/01 8:54 am Page 25
26
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
RECIPES
TOMATO & ORANGE SOUP
Serves 4
Preparation time - 10 minutes
25g (1oz) butter
125g (5oz) onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
Preparation time - 10 minutes
25g (1oz) butter
125g (5oz) onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
3
/
4
lb) canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
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.
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.
pepper to 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 bowl and
heat on 100P for 5 minutes.
CREAMY MUSHROOM SOUP
Serves 4
Preparation time - 6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
Preparation time - 6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) 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 Place the onion, mushrooms and butter in a
bowl, cook on 100P for 5 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 9 minutes, stir after 5
minutes through cooking.
minutes through cooking.
4 Blend the soup and add the cream. Cook on
100P for 7 minutes.
FRENCH ONION SOUP
Serves 4
Preparation time - 8 minutes
350g (13oz) onion, sliced
15ml (1 tbsp) vegetable oil
50g (2oz) plain flour
1.2 litres (2 pints) hot meat or vegetable stock
salt and pepper to taste
30ml (2 tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated
Preparation time - 8 minutes
350g (13oz) onion, sliced
15ml (1 tbsp) vegetable oil
50g (2oz) plain flour
1.2 litres (2 pints) hot meat or vegetable stock
salt and pepper to taste
30ml (2 tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated
1 Place the onion and oil in a bowl, mix well and
heat on 100P for 1 minute.
2 Stir in the flour to make a paste and gradually
add stock. Season and add the parsley.
3 Cover the bowl and cook on 70P for 18 minutes.
4 Pour the soup into serving bowls, submerge
4 Pour the soup into serving bowls, submerge
bread and sprinkle generously with cheese.
5 Heat on 70P for 2 minutes, until the cheese has
melted.
Variations:
Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese.
Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese.
R-64STM O/M & C/B 5/4/01 8:54 am Page 26
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