Sharp R-490F Dokumentacja Strona 36
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11
RICE / PASTA / CEREAL MENU GUIDE
Standing
Time
(minutes)
No. Menu
Procedure
• Wash rice until water runs clear.
• Place into a Pyrex
®
bowl and cover with hot tap water or soup stock.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking stand and stir.
3-5
Weight
Range
1/2 - 4 cups
White Rice
Initial
Temperature
(approx.)
• Place into a Pyrex
®
bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
1/2 - 4 cups 3-5Dry Pasta
Instant Noodles
• Place into a Pyrex
®
bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed,stir and continue cooking.
• After cooking, stand and stir.
N.B. For small quantities,the food may not require a stir during cooking.
+60°C
hot tap water
4
11 - 2 pkts (1 pkt = approx. 85g)
2
1 1/2 cups
3 cups
1/2 cup
2 cups
Pasta
Hot tap water
(1 cup=250ml)
1 cup
2 1/2 cups
2 cups
4 cups
3
cups
5 cups
4 cups
6 cups
2 pkts
4 cups
1 pkt
2 cups
Noodles
Hot tap water
(1 cup=250ml)
3-5
• Place into a Pyrex
®
bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
Pasta
Hot tap water
(1 cup=250ml)
1 cup
2 1/2 cups
1 1/2 cups
3 cups
2 cups
4 cups
1/2 cup
2 cups
3 cups
5 cups
4 cups
6 cups
Fresh Pasta
Tortellini
Ravioli
Fettuccine
1/2 - 4 cups
When you cook the following menus with SENSOR COOK, press the RICE/PASTA pad until
the desired menu appears in the display.
+60°C
hot tap water or
soup stock
+60°C
hot tap water
+60°C
hot tap water
3
• Place into a Pyrex
®
bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
Frozen Pasta
Tortellini
Ravioli
1/2 - 4 cups
+60°C
hot tap water
Pasta
Hot tap water
(1 cup=250ml)
1 cup
2 1/2 cups
1 1/2 cups
3 cups
2 cups
4 cups
1/2 cup
2 cups
3 cups
5 cups
4 cups
6 cups
5
3-5
1
1 1/2 cups
3 cups
1/2 cup
2 cups
Rice
Hot tap water or soup
stock (1 cup=250ml)
1 cup
2 1/2 cups
2 cups
4 cups
3 cups
4 1/2 cups
4 cups
6 cups
- OPERATION MANUAL 1
- COOKBOOK 1
- WARRANTY 2
- CONTENTS page 3
- SPECIAL NOTES 5
- OVEN DIAGRAM 6
- INSTALLATION INSTRUCTIONS 6
- Touch Control Panel Layout 7
- Control Panel Display 7
- 12345678 8
- Sequence Cooking 10
- Instant Cook™ 10
- Slow Cook 11
- AUTOMATIC OPERATIONS 12
- 3.Sausages / 13
- Minced Meat 13
- PLACE ON 13
- 1.Fish Fillets 13
- 2.Chicken Fillets 13
- Express Cook 14
- 1.Pasta Dish 15
- 2.Risotto 15
- 3.Casserole 15
- Sensor Cook 16
- Quick and Easy 17
- Easy Defrost 18
- Help Feature 19
- Child Lock 20
- Demonstration Mode 20
- Less/More Setting 21
- INSTANT COOK 23
- SPECIFICATIONS 24
- CARE AND CLEANING 24
- SERVICE CALL CHECK 24
- COOKING GUIDES 25
- HELPFUL HINTS 26
- MICROWAVE 27
- SAFE ONLY 27
- EXPRESS MEAL RECIPES 28
- EXPRESS COOK MENU GUIDE 31
- EXPRESS DEFROST MENU GUIDE 33
- Fish Fillets 33
- ( ) 34
- VEGETABLES MENU GUIDE 35
- DESSERTS MENU GUIDE 38
- ( ) 39
- QUICK AND EASY RECIPES 41
- EASY DEFROST MENU GUIDE 43
- 4 cup tomato paste 44
- 3 cup flour 44
- 4 cups milk 44
- 2 cups water 45
- 2 cup tomato paste 46
- 2 cup dried apples, chopped 47
- 2 cups stuffing mix 47
- CHICKEN IN A POT 48
- CHICKEN WITH BACON 48
- AND LEEK SEASONING Serves 4 48
- CHICKEN PENNE SALAD 48
- CHICKEN FILLET BURGERS 48
- TANDOORI CHICKEN 49
- SEASONED CHICKEN PARCELS 49
- HONEY CHICKEN LEGS 49
- CRUNCHY CAMEMBERT CHICKEN 49
- SEAFOOD 50
- GARLIC MUSSELS 51
- SESAME PRAWNS 51
- LEMON FISH FILLETS 51
- CRAB MORNAY 51
- VEGETABLES 52
- HONEY GINGERED VEGETABLES 53
- POTATOES PIZZAIOLA 53
- PUMPKIN SALAD 53
- STUFFED BAKED POTATOES 53
- DESSERTS 54
- 2-5 minutes/500 g 55
- MICROWAVE OVEN ROASTING CHART 56
- FRESH VEGETABLE CHART 57
- FROZEN VEGETABLE CHART 58
- RICE AND PASTA COOKING CHART 58
- GUIDE TO COOKING EGGS 58
- SCRAMBLED EGG GUIDE 58
- REHEATING CONVENIENCE 59
- DEFROSTING CONVENIENCE 59
- – FOOD CHART 59
- GENERAL INFORMATION 60
- GLOSSARY OF TERMS 60
- COMMONLY ASKED 61
- QUESTIONS AND ANSWERS 61
- POINTS TO REMEMBER 61
- 3 of the usual cooking 62
- QUICK REFERENCE GUIDE 63
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