Sharp R-6471L, Руководство по эксплуатации

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• Put the required water in a suitable sized
casserole.
For 100 g, 400 ml water. For 300 g, 700 ml
water. For 500 g, 1000 ml water.
• Heat water uncovered.
• When the oven stops, add frozen pelmeny
in a casserole, stir and continue to cook.
• When the oven stops again, rearrange the
pelmeny and continue to cook.
• After cooking, let stand for 2 - 5 minutes.
Automatic Menu Guide
Menu Procedure
Button
Weight
• Peel the potatoes and cut them into similar
sized pieces.
• Put the potato into a casserole. Add 2 tbsp
water per 100 g and a little salt.
• Cover with a glass lid.
• When the oven stops, rearrange the potato,
cover and continue to cook.
• After cooking, let the potatoes stand cov-
ered for 2 minutes.
X1
У-1 Russian Menu
Boiled Potato
(Normal)
0.3 - 1.0 kg
(Initial temp
20˚C )
X3
У-3 Russian Menu
Pelmeny Boiled
(Thin type)
0.1 - 0.5 kg
(Initial temp
pelmeny -18˚C,
water 20˚C)
• Put the required water in a suitable sized
casserole.
For 100 g, 400 ml water. For 300 g, 700 ml
water. For 500 g, 1000 ml water.
• Heat water uncovered.
• When the oven stops, add frozen pelmeny
in a casserole, stir and continue to cook.
• When the oven stops again, rearrange the
pelmeny and continue to cook.
• Peel the potatoes and cut them into similar
sized pieces.
• Put the potato into a casserole. Add 2 tbsp
water per 100 g and a little salt.
• Cover with a glass lid.
• When the oven stops, rearrange the potato,
cover and continue to cook.
• After cooking, let the potatoes stand cov-
ered for 2 minutes and then mash.
X2
У-2 Russian Menu
Boiled Potato
(Puree)
0.3 - 1.0 kg
(Initial temp
20˚C )
X4
У-4 Russian Menu
Pelmeny Boiled
(Thick type)
0.1 - 0.5 kg
(Initial temp
pelmeny -18˚C,
water 20˚C)