Sharp R-774M (serv.man8) User Manual / Operation Manual ▷ View online
28
ADVICE FOR REHEATING
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
WARNINGS:
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
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.
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together
• 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, for example, mince pies, Christmas pudding.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturers’
instructions on the can.
Plated meals
Casseroles
Poultry portions
Sliced meat
Pies
Vegetables
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 50%, stir/rearrange halfway through
reheating. Ensure food is thoroughly reheated before
serving.
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 50%, stir/rearrange halfway through
reheating. Ensure food is thoroughly reheated before
serving.
Cover with vented microwave cling film or suitable lid,
reheat on 50%. Stir frequently to ensure even
reheating.
reheat on 50%. Stir frequently to ensure even
reheating.
Place thickest parts of the portions on the outside of the
dish, cover with vented microwave cling film and
reheat on 70%. Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated,
before serving.
dish, cover with vented microwave cling film and
reheat on 70%. Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated,
before serving.
Cover with vented microwave cling film and reheat on
50%. Rearrange at least once to ensure even
reheating. NOTE: Ensure meat is thoroughly reheated
before serving.
50%. Rearrange at least once to ensure even
reheating. NOTE: Ensure meat is thoroughly reheated
before serving.
Place pies in a flan dish. Reheat meat pies on 70%
and fruit pies on 50%.
and fruit pies on 50%.
Cover with vented microwave cling film or suitable lid
and reheat on 50%. Stir at least once during
reheating.
and reheat on 50%. Stir at least once during
reheating.
R-774M O/M 21/03/2001 15:05 Page 28
29
COOKBOOK
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
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.
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.
CONTENTS
Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Defrosting Charts:
Defrosting Charts:
Meat, poultry, fish and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Cooking Charts
Meat, poulty and fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Fresh and frozen vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Rice, pasta and eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Fresh and frozen vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Rice, pasta and eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Grilling Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Double Grilling Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Dual Grill Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37-38
Oven Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40-58
Grilling Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Double Grilling Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Dual Grill Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37-38
Oven Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40-58
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
100ml
3floz
150ml
5floz (
1/
4
pt)
300ml
10floz (
1/
2
pt)
600ml
20floz (1pt)
• 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 preparation times and serving quantities are approximate.
• All ingredients are given in both metric and imperial measures. Use either set but not a combination of
• All ingredients are given in both metric and imperial measures. Use either set but not a combination of
both measures.
• 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.
• Butter and margarine can be interchanged on recipes, as preferred.
• 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.
• Butter and margarine can be interchanged on recipes, as preferred.
• 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.
R-774M O/M 21/03/2001 15:05 Page 29
Meat Joints
(Beef,Lamb,Pork)
(Beef,Lamb,Pork)
Minced Meat
Steak
2cm (3/4”) thick
2cm (3/4”) thick
Chops and Sausages
Bacon
❖
Whole Poultry
(Chicken,Turkey,Duck)
Chicken Portions
Chicken/Turkey
Breasts & Drumsticks
Breasts & Drumsticks
Minced Turkey
Whole Fish
(Trout, Mackerel)
(Trout, Mackerel)
Fish Fillets/Steaks
Apples
Blackcurrants/
Redcurrants/Raspberries
Blackberries
Redcurrants/Raspberries
Blackberries
Gooseberries/
Rhubarb/Strawberries
Rhubarb/Strawberries
Bread (sliced)
Pastry
(Puff or Shortcrust)
(Puff or Shortcrust)
Meat & Fruit Pies
(cooked)
(cooked)
60-90 Minutes
15-30 Minutes
15-30 Minutes
15-30 Minutes
5-10 Minutes
60-90 Minutes
25-30 Minutes
25-30 Minutes
15-20 Minutes
15 Minutes
15 Minutes
15-20 Minutes
15-20 Minutes
15-20 Minutes
5-10 Minutes
10-15 Minutes
15-20 Minutes
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 on a plate. Separate and re-
arrange twice during defrosting. Shield.
Place in a flan dish. Turn 4-5 times,
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 bowl. Turn 3-4 times,
removing defrosted mince each time.
Place in a flan dish. Separate and re-
arrange twice during defrosting. Shield.
arrange twice during defrosting. Shield.
Place in a flan dish. Separate and re-
arrange twice during defrosting. Shield.
arrange twice during defrosting. Shield.
Place in a dish. Stir during
defrosting. Shield.
Place in a dish. Stir during
defrosting. Shield.
Place in a dish. Stir during
defrosting. Shield.
Place on the turntable. Separate and
rearrange during defrosting.
Place on a plate. Turn over half way
through defrosting.
Remove from foil container. Place in
a flan dish.
10%
30%
30%
30%
30%
10%
30%
30%
30%
30%
30%
30%
30%
30%
30%
30%
30%
30-32 Minutes/
450g (1lb)
5-8 Minutes/
450g (1lb)
11-12 Minutes/
450g (1lb)
16-18 Minutes/
450g (1lb)
11-12 Minutes/
450g (1lb)
20-22 Minutes/
450g(1lb)
8-9 Minutes/
450g (1lb)
11-12 Minutes/
450g(1lb)
11-12 Minutes/
450g(1lb)
9 Minutes/
450g(1lb)
7-8 Minutes/
450g (1lb)
8-9 Minutes/
450g(1lb)
6-7 Minutes/
450g(1lb)
7-8 Minutes/
450g(1lb)
6 Minutes/
400g(14oz)
5 Minutes/
450g(1lb)
7-8 Minutes/
large pie
DEFROSTING CHART
30
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
FOOD DEFROST
MICRO
▼
METHOD
●
STANDING
TIME POWER
LEVEL
TIME
NOTE:
▼
▼
Method: If shielding is necessary, use small pieces of foil.
❖
Poultry: Chicken, turkey and duck must be defrosted without giblets.
●
Standing Time: During recommended standing time, wrap or cover food in foil.
R-774M O/M 21/03/2001 15:05 Page 30
Beef (rare)
(
Topside, Silverside)
Beef (medium)
(
Topside, Silverside)
Beef (well done)
(
Topside, Silverside)
Beefburgers
Minced Meat
Sausages (thick)
Sausages (thin)
Lamb (Fillet,
Shoulder, Leg)
Shoulder, Leg)
Lamb Chops
Pork (Loin, Leg)
Pork Chops
(with bone)
(with bone)
Pork Chops
(boneless)
(boneless)
Gammon Joint
Bacon
Whole Poultry
(Chicken, Turkey, Duck)
(Chicken, Turkey, Duck)
Chicken Portions
(Chicken/Turkey
Breasts & Drumsticks)
(Chicken/Turkey
Breasts & Drumsticks)
Minced Turkey
Fish Fillets
Whole Fish & Steaks
9-10 Minutes/
450g (1lb)
12-13 Minutes/
450g (1lb)
16-17 Minutes/
450g (1lb)
10 Minutes/
450g (1lb)
8 Minutes/
450g (1lb)
4 Minutes/
4 sausages
4 sausages
6 Minutes/
8 sausages
8 sausages
2 Minutes/
4 sausages
4 sausages
17 Minutes/
450g (1lb)
10 Minutes/
450g (1lb)
18-19 Minutes/
450g (1lb)
17 Minutes/
450g (1lb)
13 Minutes/
450g (1lb)
18-19 Minutes/
450g (1lb)
3 Minutes/
4 slices
14 Minutes/
450g (1lb)
14 Minutes/
450g (1lb)
9 Minutes/
450g (1lb)
6-7 Minutes/
450g (1lb)
7 Minutes/
450g (1lb)
70%
70%
70%
70%
70%
100%
100%
100%
70%
70%
70%
70%
70%
70%
100%
70%
70%
70%
100%
100%
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a bowl. Stir 2-3 times during
cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over 4 times
during cooking.
Place on a plate. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a flan dish. Turn over halfway
through cooking.
Place in a bowl. Stir2-3 times
during cooking.
Place in a single layer in a flan dish.
Cover and cook.
Place in a single layer in a flan dish.
Cover and cook.
10 Minutes
10 Minutes
10 Minutes
2-3 Minutes
2-3 Minutes
2 Minutes
2 Minutes
2 Minutes
10 Minutes
5 Minutes
10 Minutes
4-5 Minutes
4-5 Minutes
10 Minutes
1 Minutes
10 Minutes
5 Minutes
5 Minutes
2-3 Minutes
2-3 Minutes
COOKING CHART
31
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
FOOD COOKING
MICRO
METHOD
STANDING
TIME POWER
LEVEL
TIME
NOTES:
• All foods in this chart are cooked from chilled (5°C).
• Remove cooking juices halfway through cooking.
• DO NOT COOK FROM FROZEN USING THESE TIMINGS.
• All foods in this chart are cooked from chilled (5°C).
• Remove cooking juices halfway through cooking.
• DO NOT COOK FROM FROZEN USING THESE TIMINGS.
R-774M O/M 21/03/2001 15:05 Page 31
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