R-269WM (serv.man15) - Sharp Home Appliance User Guide / Operation Manual. Page 25

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    Meat, poultry, fish, fruit, bread, pastry, savoury pie & quiche  . . . . . . . . . . . . . . . . . . . . . . .24

    Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
    Fresh & frozen vegetables & fruit  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
    Rice, pasta & eggs  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

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  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28-35

 1.25ml 

1

/

4

 teaspoon

 2.5ml 

1

/

2

 teaspoon

 5ml 

1 

teaspoon

 15ml 

1 

tablespoon

 15g 

 

1

/

2

oz

 25g 

 

1oz

 50g 

2oz

 100g 

4oz

 175g 

6oz

 225g 

8oz

 450g 

1lb

 30ml 

 

1floz

 100ml 3floz
 150ml 5floz 

(

1

/

4 

pint)

 300ml 10floz 

(

1

/

2 

pint)

 600ml 20floz 

(1 

pint)

INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. 
These will give you successful results and will save time and electricity. The recipes demonstrate the 
capabilities of your oven and prove that microwave technology is the efficient and effective alternative 
to  conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in 
advance of recipe preparation.

COOKERY NOTES  
•  Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only 

approximate.

•  Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes 

are lined, use greaseproof paper unless otherwise stated.

•  Please note that all serving quantities are approximate.
•  Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary 

according to the condition of foods, utensils and the oven. Please check the cooking result  and, if 
necessary, adjust cooking times accordingly. 

•  Serve all dishes immediately unless otherwise stated.
•  Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
•  Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
•  The recipes in this cookery book were developed using chilled eggs and fat. Room temperature 

ingredients may give a different result.

•  Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
•  Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
•  Frozen foods are to be cooked from -18°C.

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