Sharp R-82STN, Operation Manual With Cookbook

Page: 35 / 125

33
TABLES
ENGLISH
Place on the top rack, turn after (*), season after grilling.
Place on the top rack, turn after (*), season after grilling.
Place on the top rack, turn after (*), season after grilling.
Place on the top rack, turn after (*).
Place oven-proof dish on the bottom rack.
Toast the bread and spread it with butter; top with a slice of cooked
ham, a slice of pineapple and a slice of cheese; place on the top rack.
Prick the centre before grilling.
(*)
(*)
TABLE :TO COOK MEAT
Meat, fish and
poultry
Quantity
-g-
Output
-%-
Time
-Min-
Instructions Stand time
-min-
Setting
Season to taste, place on the bottom rack,
turn after (*).
Season to taste, place on the bottom rack with the fat side-
downwards, turn after (*).
Prepare mince (half pork/half beef), place in an ovenproof
dish on the bottom rack.
Season to taste, place on the bottom rack with the breast
downwards, turn after (*).
Season to taste, place on the bottom rack with the skin
downwards, turn after (*).
Wash, sprinkle with lemon juice, add salt to interior and
exterior of the fish, place on the top rack, turn after (*).
10
10
10
10
10
10
3
2
4-6
5-7
4-6
4-5
14-16
4-6
12-14
3-5
25-27
4-6
25-27
3-5
5-8
7-10
2-5
12-14
12-14
4-5
20-23
6-9
9-11
5-7
9-11
3-5
5-7
4-5
6-8
3-5
500
1000
1500
1000
1500
1000
1200
200
250
(*)
(*)
(*)
(*)
(*)
(*)
50 %
50 %
50 %
50 %
50 %
50 %
50 %
50 %
50 %
50 %
50 %
50 %
70 %
70 %
70 %
70 %
70 %
70 %
70 %
70 %
100 %
70 %
100 %
70 %
30 %
30 %
10 %
10 %
Rump steak
x2, medium rare
Fillet steak,
x2, medium rare
Lamb chops
x2, medium
Grilled sausages
x5
To brown puddings
etc...
Cheese on x1
toast
x4
400
200
300
400
TABLES :TO GRILL BROWN MEAT, PUDDINGS AND CHEESE-ON-TOAST
Dish Quantity
-g-
Time
-Min-
Instructions Setting
10-11
5-7
10-11
6-7
13-14
9-10
9-11
6-7
8-10
1/
2
5-6
1/
2
5-6
(*)
(*)
(*)
(*)
Roast meat
(pork,
veal, lamb)
Roast beef
(medium )
Cooked mince
Chicken
Chicken thighs
Trout
Output
-%-
50 %
50 %