Read Sharp R-234 (serv.man6) User Guide / Operation Manual online
21
TABLES
ENGLISH
ABBREVIATIONS USED
tbsp = tablespoon
tsp = teaspoon
l.p. = large pinch
s.p. = small pinch
Cup = cupful
Sach. = sachet
tsp = teaspoon
l.p. = large pinch
s.p. = small pinch
Cup = cupful
Sach. = sachet
KG = kilogram
g = gram
l = litre
ml = millilitre
cm = centimetre
DFC = dry fat content
g = gram
l = litre
ml = millilitre
cm = centimetre
DFC = dry fat content
DF = deep frozen
MW = microwave
MWO = microwave oven
min = minutes
sec = seconds
dm = diameter
MW = microwave
MWO = microwave oven
min = minutes
sec = seconds
dm = diameter
Food / Drink
Quantity Power Time
Hints
-g/ml- -Setting- -Min-
Fish and Poultry
Quantity Power Time
Hints Standing time
-g- -Setting- -Min-
-Min-
TABLE: COOKING MEAT, FISH AND POULTRY
TABLE: HEATING FOOD AND DRINK
* Refrigerator temperature
Coffee,
1 cup
150
100P
approx.1
do not cover
Milk,
1 cup
150
100P
approx.1
do not cover
Water, 1
cup
150
100P
1
1
/
2
-2
do not cover, bring to the boil
6 cups
900
100P
10-12
do not cover, bring to the boil
1 bowl
1000
100P
10-12
do not cover, bring to the boil
Platters
400
100P
3-6
sprinkle some water onto the sauce, cover
(Vegetables, meat and trimmings)
stir half way through the heating time
Stew
200
100P
2-3
cover, stir after heating
Clear soup
200
100P
2-2
1
/
2
cover, stir after heating
Cream soup
200
100P
2-3
cover, stir after heating
Vegetables
200
100P
2-3
if necessary add some water, cover
500
100P
4-5
stir half way through the heating time
Garnishes
200
100P
1-2
sprinkle with water, cover and stir from time to
500
100P
4-5
time.
Meat,
1 slice*
200
100P
3-4
thinly spread sauce over the top, cover
Fish fillet*
200
100P
2-3
cover
Sausages 2
180
70P
approx.2
pierce the skin several times
Cake, 1 piece
100
50P
1
/
2
place on a cake stand
Baby food, 1 glass
190
50P
approx.1
remove the lid, after heating stir well and test the
temperature
Melting butter or margarine*
50
100P
1
/
2
-1
Melting chocolate
100
50P
2-3
stir from time to time
Dissolving six sheets of gelatine
10
50P
1
/
2
dip into water, squeeze thoroughly and place in
a soup bowl, stir from time to time
a soup bowl, stir from time to time
Glazing for a tart for
1
/
4
1 of liquid
10
50P
5-6
mix the sugar in 250 ml of liquid, cover, stir well
during and after heating
during and after heating
Roasts
500 100P
8-10*
season to taste, place in a shallow flan dish
10
(pork,
50P
10-12
turn over after *
veal, lamb)
1000
100P
20-22*
10
50P
10-12
1500
100P
28-32*
10
50P
13-17
Roast beef (medium)
1000
100P
9-11*
season to taste, place in a quiche dish,
10
50P
5-7
turn over after *
Minced meat
1000
100P
16-18
prepare the minced meat mixture (half pork/half beef)
10
place in a shallow casserole dish
Fish fillet
200
100P
3-4
season to taste, place on a plate, cover
3
Chicken
1200
100P
20-22
season to taste, place in a casserole dish,
3
turn half way through cooking time
Chicken legs
200
100P
3-4
season to taste, place on a plate, cover
3
R-234 ENGLISH 22/1/01 12:29 pm Page 21
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