Sharp R-757H, Manual

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E – 16
• Wash chicken, trim away fat and pat dry.
• Season as desired for at least 30 mins.
• Place on the low rack, uncovered.
• When oven stops, cover thinner part or end of
legs with foil. (Discard excess oil on the turn-
table where necessary.) Turn it over and
continue to cook.
(Note: Make sure the foil do not touch each
other and the oven wall.)
• After cooking, stand for 5-10 mins.
• Steak is recommended to have a thickness of
about 1.5 cm to get good result.
• Season as desired.
• Place on the high rack.
• When oven stops, turn steak over.
• After cooking, stand.
• Serve with hot sauce where necessary.
• Wash fish thoroughly and remove scales.
• Make a few slits on the skin of fish, pierce the
eyes of fish.
• Pat dry, then brush oil on fish body.
• Place on the high rack (brushed lightly with
oil), uncovered.
• When oven stops, turn it over. Continue to
cook.
• When oven stops, turn it over again.
Grilled Chicken
Auto Grill Menu Guide
Menu Procedure
Menu
No.
AG-2
Initial
Temperature
Quantity
1.0-1.6kg
Fried Potato
Grilled Fish 8-12˚C
8-12˚C
AG-1
Steak
(Beef Steak)
AG-4
eg: Hake
Bass
etc.
AG-3
0.1-0.4kg
0.2-0.6kg 8-12˚C
20˚C 0.2-0.6kg
• Peel the potatoes and cut them into small
pieces. Do not cut very thin pieces.
• Put the potatoes in a flan dish not to be
overlaped. Brush potato with vegetable oil.
• Place on the high rack, uncovered.
• When oven stops, turn potato over.