Sharp R-890E, Operation Manuals

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6
FAN FORCED COOK MENU GUIDE
ROAST
To use the following menus, press ROAST until the desired menu appears on the display.
Menu Weight Range Initial Temperature (approx.) Procedure Standing Time (minutes)
- Place chicken on the low rack.
- When the oven stops, turn over the chicken and continue to cook.
- After cooking, stand covered with foil.
- Place beef on the low rack.
- When the oven stops, turn over the beef and continue to cook.
- After cooking, stand covered with foil.
- Place lamb on the low rack.
- When the oven stops, turn over the lamb and continue to cook.
- After cooking, stand covered with foil.
- Place pork on the low rack.
- When the oven stops, turn over the pork and continue to cook.
- After cooking, stand covered with foil.
BAKE
To use the following menus, press BAKE until the desired menu appears on the display.
Menu Weight Range Initial Temperature (approx.)
Recipe:
Ingredients:
180g salted butter, softened
3/4 cup caster sugar
2 eggs
1 tablespoon vanilla essence
1 1/2 cups self raising flour
1/2 cup milk
Method:
1) In a large bowl beat the butter and sugar together until light and fluffy.
2) Add vanilla essense and eggs, beat until well combined.
3) Add the flour and milk, fold through the mixture until well combined.
4) Transfer mixture to a lined 21cm cake tin and place on the low rack.
- Remove lasagne from original packaging and transfer to an oven safe dish.
- Cook on the low rack.
Frozen Lasagne
1 Serve (approx.
400g)
-18
˚
C
Roast Pork 1kg - 2kg +3
˚
C Refrigerated 15 - 20
Roast Lamb 1kg - 2kg +3
˚
C Refrigerated 15 - 30
+3
˚
C Refrigerated 1kg - 2kg Roast Chicken 15 - 20
15 - 30 Roast Beef 1kg - 2kg
+3
˚
C Refrigerated
Procedure
5) After cooking, allow cake to stand for 10 minutes before turning out onto a wire rack to cool.
+20
˚
C Room Temperature
1 Cake Butter Cake