Read Sharp R-21FBSTM (serv.man2) User Guide / Operation Manual online
28
COOKING CHART
FOOD
COOKING
MICRO
▼ METHOD
● STANDING
TIME POWER
LEVEL
TIME
10 Minutes
10 Minutes
10 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 Minutes
2 Minutes
10 Minutes
4 - 5 Minutes
10 Minutes
4 - 5 Minutes
4 - 5 Minutes
1 Minute
10 Minutes
5 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes
9 - 10 Minutes/
450g
11 - 12 Minutes/
450g
16 - 17 Minutes/
450g
10 Minutes/
6 burgers
(50g each)
8 Minutes/
450g
8 -9 Minutes/
450g sausages
6 - 7 Minutes
450g sausages
15 - 16 Minutes/
450g
10 - 11 Minutes/
450g
20 - 21 Minutes/
450g
18 - 19 Minutes/
450g
14 - 15 Minutes/
450g
3 Minutes/
2 - 4 slices
2 - 4 slices
12 - 13 Minutes/
450g
11 Minutes/
450g
10 Minutes/
450g
(Max 1350g)
7 - 8 Minutes/
450g
7 - 8 Minutes/
450g
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
100P
70P
70P
100P
70P
70P
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a bowl.
Stir 2 - 3 times during cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a bowl.
Stir 3 - 4 times during cooking.
Place in a flan dish.
Cover with cling film, pierce.
Place in a flan dish.
Cover with cling film, pierce.
Beef (rare)
(Topside, Silverside)
(Topside, Silverside)
Beef (medium)
(Topside, Silverside)
(Topside, Silverside)
Beef (well done)
(Topside, Silverside)
(Topside, Silverside)
Beefburgers
Minced Meat
Sausages (thick)
Sausages (thin)
Lamb
(Fillet, Shoulder, Leg)
(Fillet, Shoulder, Leg)
Lamb Chops
Pork
(Shoulder, Leg)
(Shoulder, Leg)
Pork Chops
(with bone)
(with bone)
Pork Chops
(boneless)
(boneless)
Bacon
Whole Poultry:
Chicken, Turkey &
Duck
Chicken, Turkey &
Duck
Chicken/Turkey
Portions, Breasts &
Drumsticks
Portions, Breasts &
Drumsticks
Minced Turkey
Fish Fillets
Whole Fish & Steaks
(Trout, Mackerel)
(Trout, Mackerel)
NOTE: Prior to cooking, food is refrigerated, 5°C.
▼ Method: If shielding is necessary, use small pieces of foil.
●
▼ Method: If shielding is necessary, use small pieces of foil.
●
Standing Time: During recommended standing time, wrap or cover food in foil.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 28
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