Sharp R-758M (serv.man3) User Manual / Operation Manual ▷ View online
39
DUAL GRILL COOKING CHART
FOOD
COOKING
METHOD
COOKING
TIME
MODE
12 - 13 Minutes
per 450g
14 - 15 Minutes
per 450g
18 - 19 Minutes
per 450g
18 - 19 Minutes
per 450g
13 - 14 Minutes
per 450g
12 - 13 Minutes
per 450g
15 - 16 Minutes
per 450g
13 - 14 Minutes
per 450g
10 - 12 Minutes
per 450g
9 - 10 Minutes
per 450g
Place fat side down in a flan dish on the low rack.
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Stage 1: Cook on 70P. Turn over, halfway through Stage 1.
Stage 2: Cook on DUAL GRILL, 70P for the final 8 minutes
Stage 2: Cook on DUAL GRILL, 70P for the final 8 minutes
of cooking time. Turn over after 4 minutes
Stand for 10 minutes after cooking.
Stand for 10 minutes after cooking.
As above
As above
Place fat side down in a flan dish on the low rack.
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Stage 1: Cook on 70P throughout cooking time, apart from
the last 8 minutes. Turn over, remove juices halfway
through Stage 1.
through Stage 1.
Stage 2: Cook on DUAL GRILL, 70P for the final 8 minutes
of cooking time. Turn over after 4 minutes.
Stand for 10 minutes after cooking.
Stand for 10 minutes after cooking.
Place breast side down in a flan dish on the turntable.
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Stage 1: Cook on 70P throughout cooking time, apart from
the last 8 minutes. Turn over, remove juices halfway
through Stage 1.
through Stage 1.
Stage 2: Cook on DUAL GRILL, 70P for the final 8 minutes
of cooking time. Stand for 10 minutes after cooking.
Place best side down in a flan dish on the high rack.
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Stage 1: Cook on 70P throughout cooking time, apart from
the last 8 minutes.
Stage 2: Cook on DUAL GRILL, 70P for the final 8 minutes
of cooking time. Turn over after 4 minutes.
Stand for 2 minutes after cooking.
Stand for 2 minutes after cooking.
Place in a flan dish on the high rack.
Turn over 3/4 way through cooking.
Turn over 3/4 way through cooking.
Stand for 3 - 4 minutes after cooking.
Place in a flan dish on the high rack.
Turn over 3/4 way through cooking.
Turn over 3/4 way through cooking.
Stand for 3 - 4 minutes after cooking.
Place in a flan dish on the high rack.
Turn over halfway through cooking.
Stand for 2 - 3 minutes after cooking.
Place in a flan dish on the high rack.
Turn over halfway through cooking.
Stand for 2 - 3 minutes after cooking.
Stage 1: 70P
Stage 2:
DUAL GRILL,
70P
As above
As above
Stage 1: 70P
Stage 2:
DUAL GRILL,
70P
Stage 1: 70P
Stage 2:
DUAL GRILL,
70P
Stage 1: 70P
Stage 2:
DUAL GRILL,
70P
DUAL GRILL,
50P
DUAL GRILL,
30P
DUAL GRILL,
50P
DUAL GRILL,
30P
Beef rare
(chilled)
(chilled)
Beef/Lamb
medium (chilled)
medium (chilled)
Beef/Lamb
(Well done)
(chilled)
(Well done)
(chilled)
Pork
(chilled)
(chilled)
Poultry
(Max. 1.8kg)
(chilled)
(Max. 1.8kg)
(chilled)
Chicken Portions
(chilled)
(chilled)
Pork Chops
(with bone)
(chilled)
(with bone)
(chilled)
Lamb chops &
Boneless Pork
Chops (chilled)
Boneless Pork
Chops (chilled)
Sausage
(thick and thin)
(chilled)
(thick and thin)
(chilled)
Beefburgers
(frozen)
(frozen)
NOTES: • Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
R-758M Cookbook 21/01/2005 11:08 Page 39
40
DUAL GRILL COOKING CHART
FOOD
COOKING
METHOD
COOKING
TIME
MODE
8 - 9 Minutes
for 100g
11 - 12 Minutes
for 200g
13 - 14 Minutes
for 400g
9 - 10 Minutes
for 100g
11 - 12 Minutes
for 200g
13 - 14 Minutes
for 400g
6 Minutes
for 100g
10 Minutes
for 400g
12 Minutes
for 600g
12 Minutes
for 225g
16 Minutes
for 450g
16 - 17 Minutes
for 2 Potatoes
(250g each)
7 Minutes
for 1 baguette
6 Minutes
for 1 sandwich
Place in a flan dish on the high rack.
Use Sequence cooking. (Page 20).
Use Sequence cooking. (Page 20).
Stage 1: Cook on DUAL GRILL, 30P for the first half of
cooking time. Turn over after Stage 1.
Stage 2: Cook on 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 high rack.
Turn over 3/4 way through cooking.
Turn over 3/4 way through cooking.
Stand for 2 - 3 minutes after cooking.
As above
As above
Place in a flan dish on the high rack.
Stand for 2 - 3 minutes after cooking.
As above
As above
Place in a flan dish on the high rack.
Turn over 3/4 way through cooking.
Turn over 3/4 way 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 10 minutes of the cooking time.
No standing time is required.
Remove any packaging. Place in a flan dish on the low rack.
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 low rack.
Turn over after 3 minutes of the cooking time.
No standing time is required.
Stage 1:
DUAL GRILL,
30P
Stage 2:
GRILL
As above.
As above.
DUAL GRILL,
50P
As above.
As above.
DUAL GRILL,
30P
As above.
As above.
DUAL GRILL,
30P
As above.
DUAL GRILL,
70P
DUAL GRILL,
10P
DUAL GRILL,
10P
Crispy Crumb
Foods
(chilled)
Foods
(chilled)
Crispy Crumb
Foods
(frozen)
Foods
(frozen)
Oven Ready
Pizza
(chilled)
Pizza
(chilled)
Oven chips
(frozen)
(frozen)
Baked potatoes
(fresh)
(fresh)
Garlic Bread
(chilled)
(chilled)
Toasted Sandwich
(bread - ambient)
(cheese - chilled)
(ham - chilled)
(bread - ambient)
(cheese - chilled)
(ham - chilled)
NOTES: • Ambient foods are cooked from 20°C.
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
• Frozen foods are cooked from -18°C.
R-758M Cookbook 21/01/2005 11:08 Page 40
41
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-758M Cookbook 21/01/2005 11:08 Page 41
42
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 2” strips
2.5ml (
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g beef fillet, thinly sliced into 2” 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 2” strips
2.5ml (
100g celery, sliced
100g green pepper, seeded and sliced
100g red pepper, seeded and sliced
225g chicken fillet, thinly sliced into 2” 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 2” 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 2” 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-758M Cookbook 21/01/2005 11:08 Page 42
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