Sharp R-890SLM (serv.man3) User Manual / Operation Manual ▷ View online
39
SPOON MEASURES
1.25ml
1
/
4
teaspoon
2.5ml
1
/
2
teaspoon
5ml
1
teaspoon
15ml 1
tablespoon
WEIGHT MEASURES
15g
1
/
2
oz
25g
1oz
50g
2oz
100g
4oz
175g
6oz
225g
8oz
450g
1lb
VOLUME MEASURES
30ml
1floz
100ml 3floz
150ml 5floz
150ml 5floz
(
1
/
4
pint)
300ml 10floz
(
1
/
2
pint)
600ml 20floz
(1
pint)
COOKBOOK
CONTENTS
INTRODUCTION & CONVERSION CHARTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
DEFROSTING CHART:
INTRODUCTION & CONVERSION CHARTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
DEFROSTING CHART:
Meat, Poultry, Fish and Fruit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
COOKING CHART
Fish, Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Brown Rice and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Brown Rice and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
GRILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
COMBI - 1 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
COMBI - 2 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 - 65
COMBI - 1 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
COMBI - 2 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 - 65
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for this product. 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.
This Cookbook contains a wide variety of recipes developed specifically for this product. 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.
COOKERY NOTES
• Weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only
• 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.
• 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
• All ingredients are given in both metric and imperial measures. Use either set but not a combination
of both measures.
• 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.
• Serve all dishes immediately unless otherwise stated.
• Butter and margarine can be interchanged as preferred.
• Half-fat, skimmed or full-fat milk may be used 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.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C.
• Frozen foods are to be cooked from -18°C.
• Butter and margarine can be interchanged as preferred.
• Half-fat, skimmed or full-fat milk may be used 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.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C.
• Frozen foods are to be cooked from -18°C.
CONVERSION CHARTS
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40
DEFROSTING CHART
FOOD
DEFROST TIME
COOKING
MODE
METHOD
STANDING
TIME
Minced Meat
5 Min. 30 Secs/
500g
30%
Place in a flan dish on the
turntable. Turn over 3 times and
remove any defrosted meat.
15 - 30 Minutes
Liver
10 Min. 40 Secs/
500g
30%
Place in a flan dish on the
turntable. Turn over 3 times and
remove any defrosted meat.
15 - 30 Minutes
Steak and Chops
12 Minutes/
450g
10%
Place in a flan dish. Turn twice,
separate during defrosting.
Shield.
15 - 30 Minutes
Sausages
7 Min. 30 Secs/
450g
10%
Place in a flan dish. Turn twice,
separate during defrosting.
Shield.
15 - 30 Minutes
Bacon
7 Min. 30 Secs/
250g
10%
As sausage above.
15 - 30 Minutes
Chicken Legs
8 Minutes/
450g
Stage1:30%
Stage2:10%
Calculate the cooking time and
divide into 4. Cook on 30%
for first stage then 10% for
remaining time. Turn 3 times,
seperate during defrosting.
Shield.
25 - 30 Minutes
Chicken (Breasts)
10 Minutes/
450g
10%
Place in a flan dish. Turn
3 times, separate during
defrosting. Shield.
25 - 30 Minutes
Whole Fish, fi llets
and steaks
7 Minutes/
450g
10%
Place in a flan dish. Separate
and rearrange twice during
defrosting. Shield.
15 - 30 Minutes
Apple/
Blackcurrants/
Redcurrants/
Raspberries/
Blackberries/
Gooseberries/
Rhubarb/
Strawberries
7 Min. 30 Secs/
500g
10%
Place in a dish. Stir twice during
defrosting. Shield.
15 - 20 Minutes
Bread (sliced)
6 Minutes/
400g
10%
Place on the turntable.
Separate and rearrange during
defrosting.
5 - 10 Minutes
Pastry
(Puff or
Shortcrust)
8 Minutes/
500g
10%
Place on a plate. Turn over half
way through defrosting.
10 - 15 Minutes
Meat & Fruit Pies
(cooked)
4 Min. 30 Secs/
450g
30%
Remove from foil container.
Place in a flan dish.
15 - 20 Minutes
NOTES:
• Do not use the racks for defrosting.
• If shielding is necessary, use small pieces of foil.
• During recommended standing time, wrap or cover food in foil.
• Do not use the racks for defrosting.
• If shielding is necessary, use small pieces of foil.
• During recommended standing time, wrap or cover food in foil.
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41
MICROWAVE COOKING CHART
FOOD
COOKING TIME
COOKING
MODE
METHOD
STANDING
TIME
Fish Fillets/Steaks
3 Minutes/150g
4 Min. 30 Secs.
/450g
100%
Place in a single layer in a flan
dish. Cover and cook.
2 Minutes
Whole Fish
6 Minutes/
450g
100%
Place in a single layer in a flan
dish. Cover and cook.
2 Minutes
Aubergine,
Broccolli,
Caulifl ower,
Courgettes, Leeks,
Cabbage, Celery,
Spinach, Parnsips,
Green Beans,
Peas (fresh)
5 Minutes/
225g
100%
Slice. Add 30ml (2 tbsp) water.
Cover dish.
Stir halfway through cooking.
2 Minutes
Corn on the cob,
Carrots, Sprouts
(fresh)
6 Minutes/
225g
100%
Add 45ml (3 tbsp) water.
Cover.
Stir halfway through cooking.
2 Minutes
Turnip & Swede
(fresh)
8 Minutes/
225g
100%
Dice. Add 45ml (3 tbsp) water.
Cover dish. Stir halfway through
cooking.
2 Minutes
Jacket Potatoes
(250g/9oz - each)
(fresh)
10 Minutes/
2 potatoes
100%
Pierce in several places.
Place on the edge of the
turntable.
Turn over halfway through
cooking.
5 Minutes
Boiled Potatoes
(old & new -
fresh)
10 Minutes/
450g
100%
Cut into quarters. Add 60ml
(4 tbsp) water. Cover. Stir
halfway through cooking.
5 Minutes
Mixed
vegetables,
Carrots,
Caulifl ower,
Broccolli, Beans,
Cabbage (frozen)
8 Minutes/
225g
100%
Place in dish. Add 15ml (1 tbsp)
water. Cover dish. Stir halfway
through cooking.
2 Minutes
Corn on the Cob
(frozen)
6 Minutes/
225g
100%
Place in dish. Cover dish.
Turnover halfway through
cooking.
2 Minutes
Apples &
Rhubarb
(fresh)
7 Minutes/
450g
100%
Peel & slice. Place in a dish and
cover.
Stir halfway through cooking.
2 Minutes
Blackberries/
Raspberries/
Redcurrants
(fresh)
5 Minutes/
450g
100%
Place in a dish and cover.
Stir halfway through cooking.
2 Minutes
NOTES:
• Fresh vegetables and fresh fruit are cooked from 20°C.
• Frozen vegetables are cooked from -18°C.
• Fresh vegetables and fresh fruit are cooked from 20°C.
• Frozen vegetables are cooked from -18°C.
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42
MICROWAVE COOKING CHART
FOOD
COOKING TIME
COOKING
MODE
METHOD
STANDING
TIME
Brown Rice
22 Minutes
70%
Add 400ml (14fl.oz) boiling
water/100g rice. Do not cover.
Stir twice during cooking.
Rinse, and serve.
water/100g rice. Do not cover.
Stir twice during cooking.
Rinse, and serve.
2 Minutes
Scrambled Eggs
15g butter
2 eggs (medium)
30ml (2 tbsp) milk
salt & pepper
70%
1 Melt the butter in a bowl on
70% for 30 seconds.
2 Add the eggs, milk and
seasoning and mix well.
3 Cook on 70% for 2 minutes.
Stir halfway through cooking.
30 Seconds
Omlette
15g butter
4 eggs (medium)
90ml (6 tbsp) milk
salt & pepper
100%
1 Whisk together eggs and milk.
Season.
2 Place butter in a 25cm fl an
dish.
Heat on 100% for 1 minute,
until melted.
Coat the dish with the melted
butter.
Coat the dish with the melted
butter.
3 Pour omelette mixture into
fl an dish. Cook on 100% for
1 minute. Whisk mixture and
cook again on 100% for
4 minutes.
1 minute. Whisk mixture and
cook again on 100% for
4 minutes.
30 Seconds
NOTE:
• Eggs are cooked from 5°C.
• Eggs are cooked from 5°C.
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