Read Sharp R-62FBSTM (serv.man2) User Guide / Operation Manual online
31
COOKING CHART
FOOD
❇ COOKING
MICRO
METHOD
● STANDING
TIME POWER
LEVEL
TIME
14 - 15 Minutes
20 - 21 Minutes
11 - 12 Minutes
12 - 13 Minutes
10 - 11 Minutes
11 - 12 Minutes
3 - 5 Minutes
3 - 5 Minutes
6 - 8 Minutes
6 - 8 Minutes
8 - 10 Minutes
15g margarine
4 eggs (medium)
90ml (6 tbsp) milk
salt & pepper
15g margarine
2 eggs (medium)
60ml (4 tbsp) milk
salt & pepper
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
30 Seconds
30 Seconds
Add 300ml (1/2 pint) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
1 Whisk together eggs and milk. Season.
2 Place margarine in a 25cm (10”) flan dish.
2 Place margarine in a 25cm (10”) flan dish.
Heat on 100P for 30 seconds, until melted.
Coat the dish with the melted butter.
Coat the dish with the melted butter.
3 Pour omelette mixture into flan dish.
Cook on 70P for 3 minutes.
Whisk mixture and cook again on 100P for
4 minutes.
Whisk mixture and cook again on 100P for
4 minutes.
1 Melt the margarine in a bowl on 70P for 30
seconds.
2 Add the eggs, milk and seasoning and mix
well.
3 Cook on 70P for 3 minutes, stirring every
minute. Stir well at the end of cooking.
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
White Rice
(long grain)
(long grain)
Brown Rice
Spaghetti
(short cut)
(short cut)
Macaroni
(short cut)
(short cut)
Tagliatelle
Pasta Shells
Spaghetti/
Tagliatelle
Tagliatelle
Fusilli/Penne/
Conchiglie/
Farfalle
Conchiglie/
Farfalle
Ravioli
Tortellini
(white)
(white)
Tortellini
(brown)
(brown)
Omelette
Scrambled
DRIED PASTA
FRESH PASTA
EGGS INGREDIENTS
• Ensure you read all cookery notes on page 28.
• Eggs and Fresh Pasta are cooked from 5°C (chilled).
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be
• Eggs and Fresh Pasta are cooked from 5°C (chilled).
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be
adjusted according to quantity of rice or pasta, see Method.
● Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.
R-61+62FBSTM Operation Manual 24/07/2003 10:27 Page 31
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