Sharp R-98STM (serv.man2) User Manual / Operation Manual ▷ View online
39
COOKING CHART
• Eggs, Fish and Fresh Pasta are cooked from chilled (5°C).
Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be
adjusted according to quantity of rice or pasta, see Method.
Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.
100%
70%
70%
70%
70%
70%
70%
70%
70%
70%
70%
70%
70%
1 Melt the butter in a bowl on 100%
for 30 seconds.
2 Add the eggs, milk and seasoning and mix well.
3 Cook on 100% for 1
3 Cook on 100% for 1
1
/
2
- 2 minutes, stirring
every 30 seconds.
Place in a single layer in a flan dish.
Cover and cook.
Place in a single layer in a flan dish.
Cover and cook.
Place in a single layer in a flan dish.
Cover and cook.
Add 300ml (
1
/
2
pint) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 300ml (
1
/
2
pint) boiling waterper 100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1
/
2
pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1
/
2
pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1
/
2
pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1
/
2
pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1
/
2
pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1
/
2
pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Scrambled Eggs
Thick Fish Fillets
(1
(1
1
/
2
inches)
(Chilled)
Thin Fish Fillets
(Chilled)
Whole Fish and
Steaks (Chilled)
White rice
(long grain)
Brown rice
Thin Fish Fillets
(Chilled)
Whole Fish and
Steaks (Chilled)
White rice
(long grain)
Brown rice
DRIED PASTA
Spaghetti (short
cut) / Pasta Shells
cut) / Pasta Shells
Macaroni
(short cut)
Tagliatelle
(short cut)
Tagliatelle
FRESH PASTA
Shells / Spaghetti /
Fusilli / Farfalle /
Fusilli / Farfalle /
Tagliatelle
Ravioli
Ravioli
Tortellini (white)
Tortellini (brown)
30 Seconds
2 - 3 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 Minutes
2 Minutes
4 Minutes
4 Minutes
4 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
FOOD
COOKING POWER
METHOD
STANDING
TIME LEVEL
TIME
15g butter
2 eggs (medium)
30ml (2 tbsp) milk
salt & pepper
10 - 12 Minutes
per 450g
6 - 8 Minutes
per 450g
8 - 10 Minutes
per 450g
13 - 14 Minutes
19 - 21 Minutes
10 - 11 Minutes
13 - 14 Minutes
9 - 10 Minutes
3 - 5 Minutes
6 - 8 Minutes
6 - 8 Minutes
8 - 10 Minutes
cookbook959.PDF 8/11/06 7:20:43 PM
cookbook959.PDF 8/11/06 7:20:43 PM
COOKING CHART
DUAL CONVECTION COOKING CHART
•
Chilled foods are cooked from 5°C.
•
Frozen foods are cooked from -18°C.
40
50%
50%
50%
50%
50%
50%
50%
50%
50%
Pre-soak all beans and pulses overnight,
except lentils
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/
2
pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
BEANS &
PULSES
PULSES
Butter Beans
Chick Peas
Green Lentils
Haricot Beans
Marrowfat Peas
Orange Lentils
Pinto Beans
Red kidney Beans
Split yellow Peas
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
FOOD
COOKING
POWER
METHOD
STANDING
TIME LEVEL
TIME
30 Minutes
per 225g
50 Minutes
per 225g
20 Minutes
per 225g
50 Minutes
per 225g
45 Minutes
per 225g
10 Minutes
per 225g
30 Minutes
per 225g
40 Minutes
per 225g
60 Minutes
per 225g
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place breast side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Stand for 10 minutes after cooking.
Beef (rare)
(chilled)
Beef/Lamb
(medium) (chilled)
Beef/Lamb
(chilled)
Beef/Lamb
(medium) (chilled)
Beef/Lamb
(well done) (chilled)
Pork
(chilled)
Whole Poultry
(chilled)
(chilled)
Whole Poultry
(chilled)
DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 50%
DUAL CONV.
200ºC, 50%
FOOD
COOKING
METHOD
COOKING
TIME
MODE
15 - 16 Minutes
per 450g
17 - 18 Minutes
per 450g
20 - 21 Minutes
per 450g
16 - 17 Minutes
per 450g
10 - 11 Minutes
per 450g
Black-eyed Beans/
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41
DUAL CONVECTION COOKING CHART
•
Chilled foods are cooked from 5°C.
•
Frozen foods are cooked from -18°C.
Preheat oven to 200°C. Remove from foil container.
Glaze and place in a flan dish on the low rack.
Stand for 3 - 4 minutes after cooking.
Preheat oven to 220°C.
Glaze and place in a flan dish on the low rack.
Stand for 3 - 4 minutes after cooking.
Preheat oven to 250°C.
Pierce each potato in several places.
Place on the turntable. No standing time is required.
Use Sequence cooking.
Stage 1: Cook on DUAL CONVECTION, 250ºC, 70%
Pierce each potato in several places.
Place on the turntable. No standing time is required.
Use Sequence cooking.
Stage 1: Cook on DUAL CONVECTION, 250ºC, 70%
for 20 minutes.
Stage 2: Cook on CONVECTION, 250ºC for the last
10 minutes. No standing time is required.
Preheat oven to 250°C.
Cut into even sized pieces and brush with oil.
Place in flan dish on the low rack.
Use Sequence cooking.
Stage 1: Cook on DUAL CONVECTION, 250ºC, 30%
Cut into even sized pieces and brush with oil.
Place in flan dish on the low rack.
Use Sequence cooking.
Stage 1: Cook on DUAL CONVECTION, 250ºC, 30%
for 40 minutes. Turn over after 30 minutes.
Stage 2: Cook on CONVECTION, 250ºC for the last
10 minutes. No standing time is required.
Preheat oven to 250°C.
Remove packaging and place directly on the low rack.
No standing time is required.
Preheat oven to 250°C.
Remove packaging and place directly on the low rack.
No standing time is required.
Preheat oven to 250°C.
Remove packaging & place in a flan dish on the low rack.
Preheat oven to 250°C.
Remove packaging & place in a flan dish on the low rack.
Meat Pie
(uncooked, frozen)
Sausage Rolls
(uncooked, frozen)
Baked
Potatoes
Potatoes
Roast
Potatoes
Potatoes
Oven Ready Pizza
(chilled)
(chilled)
Oven Ready Pizza
(frozen)
(frozen)
Garlic Baguette
(chilled)
(chilled)
Garlic Baguette
(frozen)
(frozen)
Preheat 200ºC
DUAL CONV.
200ºC, 10%
Preheat 220ºC
DUAL CONV.
220ºC, 10%
Preheat 250ºC
Stage 1:
DUAL CONV.
250ºC, 70%
Stage 2:
CONVECTION
250ºC
Preheat 250ºC
Stage 1:
DUAL CONV.
250ºC, 30%
Stage 2:
CONVECTION
250ºC
Preheat 250ºC
DUAL CONV.
250ºC, 50%
Preheat 250ºC
DUAL CONV.
250ºC, 50%
Preheat 250ºC
DUAL CONV.
250ºC, 10%
Preheat 250ºC
DUAL CONV.
250ºC, 10%
FOOD
COOKING
METHOD
COOKING
TIME
MODE
25 Minutes
for a 450g pie
30 Minutes
for a 550g pie
35 Minutes
for a 650g pie
20 Minutes
for 8 (approx.
50g each)
30 Minutes
for 4 potatoes
(250g each)
50 Minutes for
800g potatoes
4 - 5 Minutes
for 200g
6 - 7 Minutes
for 400g
10 - 11 Minutes
for 800g
6 - 7 Minutes
for 200g
10 - 11 Minutes
for 400g
15 - 16 Minutes
for 800g
6 Minutes
for 1 baguette
10 Minutes
for 1 baguette
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p41 8/11/06 7:34:43 PM
42
DUAL GRILL COOKING CHART
DUAL GRILL,
30%
DUAL GRILL,
30%
DUAL GRILL,
10%
DUAL GRILL,
10%
DUAL GRILL,
10%
Stage 1:
MICROWAVE
100%
Stage 2:
DUAL GRILL,
100%
DUAL GRILL,
70%
DUAL GRILL,
70%
DUAL GRILL,
50%
DUAL GRILL,
50%
DUAL GRILL,
30%
DUAL GRILL,
10%
Place in a flan dish on the high rack.
Turn over
3
/
4
of the way through cooking.
No standing time is required.
Place in a flan dish on the high rack.
Turn over
3
/
4
of the way through cooking.
No standing time is required.
Place in a single layer in a flan dish.
Place on the low rack. No turn over is required
No standing time is required.
Place in a single layer in a flan dish.
Place on the low rack. No turn over is required
No standing time is required.
Place two slices of ham and 50g grated cheese between 2
slices of bread and butter.
Place in a flan dish on the high rack.
Turnover after 3 minutes. No standing time is required.
Place best side down in a flan dish on the low rack.
Calculate the cooking time.
Use Sequence cooking.
Stage 1: Cook on 100% for the first half of the cooking
Calculate the cooking time.
Use Sequence cooking.
Stage 1: Cook on 100% for the first half of the cooking
time. Turn over, remove juices at the end of
Stage 1.
Stage 1.
Stage 2: Cook on DUAL GRILL, 100% for the second
half of the cooking time. Stand for 10 minutes
after cooking.
after cooking.
Place in a flan dish on the high rack.
Turn over
3
/
4
of the way through cooking.
Stand for 3 - 4 minutes after cooking.
Place in a flan dish on the high rack.
Turn over
3
/
4
of the way through cooking.
Stand for 3 - 4 minutes after cooking.
Place in a flan dish on the high rack.
Turn over
3
/
4
of the way through cooking.
Stand for 2 - 3 minutes after cooking.
Place in a flan dish on the high rack.
Turn over
3
/
4
of the way through cooking.
Stand for 2 - 3 minutes after cooking.
Place in a flan dish on the high rack.
Turn over
3
/
4
of the way through cooking.
Stand for 2 - 3 minutes after cooking.
Place in a flan dish on the high rack.
Turn over
3
/
4
of the way through cooking.
Stand for 2 - 3 minutes after cooking.
Oven Chips
(thin & standard)
(frozen)
(thin & standard)
(frozen)
Oven Chips
(thick)
(frozen)
(thick)
(frozen)
Fish Fillets
(chilled)
(chilled)
Whole Fish and
Steak
(chilled)
Toasted Sandwich
Steak
(chilled)
Toasted Sandwich
Chicken Leg,
Breast and
Drumstick
portions
Breast and
Drumstick
portions
Pork Chops
(with bone)
(chilled)
Lamb chops and
Pork Chops
(with bone)
(chilled)
Lamb chops and
Pork Chops
(Boneless) (chilled)
Sausages
(thick) (chilled)
(thick) (chilled)
Sausages
(thick) (chilled)
(thick) (chilled)
Beefburgers
(frozen)
(frozen)
Beefburgers
(chilled)
(chilled)
FOOD
COOKING
METHOD
COOKING
TIME
MODE
12 - 13 Minutes
for 200g
14 - 15 Minutes
for 300g
16 - 17 Minutes
for 300g
18 - 19 Minutes
for 400g
14 - 16 Minutes
per 450g
12 - 14 Minutes
per 450g
8 Minutes
for 1 sandwich
12 - 13 Minutes
per 450g
11 - 12 Minutes
per 450g
10 - 11 Minutes
per 450g
12 - 13 Minutes
per 450g
10 - 11 Minutes
per 450g
9 - 10 Minutes
per 450g
12 Minutes
per 450g
•
Chilled foods are cooked from 5°C.
•
Frozen foods are cooked from -18°C.
p42 8/11/06 7:36:25 PM
p42 8/11/06 7:36:25 PM
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