R-1900M (serv.man14) - Sharp Home Appliance User Guide / Operation Manual. Page 32

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Beef: Medium 
(Topside, 
Silverside) 
Chilled (5°C)

7-8 mins

/450g (1lb)

MEDIUM HIGH

(70%)

1.  Place fat side down in a fl an dish.
2.  Turn over halfway through cooking and remove juice.
3.  After cooking, wrap in foil and leave to stand for 8 minutes 

before serving.

Lamb, medium
(fi llet, shoulder,
leg)
Chilled (5°C)

7-8 mins

/450g (1lb)

MEDIUM HIGH

(70%)

 As 

above.

Pork (loin, leg)
Chilled (5°C)

7-8 mins

/450g (1lb)

MEDIUM HIGH

(70%)

 As 

above.

Poultry (whole)
(max.3.5kg (8lb)
Chilled (5°C)

5-6 mins

/450g (1lb)

MEDIUM HIGH

(70%)

1.  Place breast side down in a fl an dish.
2.  Turn over halfway through cooking and remove juice.
3.  After cooking, wrap in foil and leave to stand for 10 minutes 

before serving.

Chicken Portions
Legs
Breast
Chilled (5°C)

4-5 mins
6-7 mins

/450g (1lb)

MEDIUM HIGH

(70%)

1.  Place best side down in a single layer in a fl an dish.
2.  Turn over halfway through cooking & remove juice.
3.  After cooking, wrap in foil and leave to stand for 5 minutes 

before serving.

Minced Beef
Chilled (5°C)

4 mins

/450g (1lb)

MEDIUM HIGH

(70%)

1.  Place in a large bowl.
2.  Stir 2-3 times during cooking.
3.  After cooking cover bowl with foil and leave to stand for 

2-3 minutes before serving.

Bacon
Chilled (5°C)

2 mins

for 8 rashers

HIGH

(100%)

1.  Place in a single layer on a large plate.
2.  Turn over halfway through cooking.
3.  Leave to stand for 1 minute before serving.

Burgers (Thick)
Chilled (5°C)

2 mins

for 4 burgers/450g(1lb)

HIGH

(100%)

 As 

above

Sausages
(thick)
Chilled (50°C)
(thin)
Chilled (50°C)

2 mins

for 8 sausages

2 mins

for 12 sausages

HIGH

(100%)

 As 

above

Sliced
Gammon
Chilled (5°C)

4 mins

for 1 slice/250g(9oz)

MEDIUM HIGH

(70%)

 As 

above

Fish Fillet/
Steaks
Chilled (5°C)

3 mins

/450g (1lb)

HIGH

(100%)

1. Place in a single layer in a large fl an dish, cover with 

microwave cling fi lm and pierce in 4-5 places.

2.  Leave to stand for 2-3 minutes before serving.

Trout
(whole)
Chilled (5°C)

3 mins

/450g (1lb)

MEDIUM HIGH

(70%)

 As 

above

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9/9/08   2:37:24 PM