Read Sharp R-642M (serv.man2) User Guide / Operation Manual online
22
Add 300ml (1/2 pint) boiling water/100g (4oz)
rice. Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g (4oz)
rice. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
1 Whisk together eggs and milk. Season.
2 Place butter in a 25.4cm (10”) flan dish.
2 Place butter in a 25.4cm (10”) flan dish.
Heat on 100P (HIGH) for 1 minute, until
melted. Coat the dish with the melted butter.
melted. Coat the dish with the melted butter.
3 Pour omelette mixture into flan dish. Cook on
100P (HIGH) for 2 minutes. Whisk mixture
and cook again on 100P (HIGH) for 4 minutes.
and cook again on 100P (HIGH) for 4 minutes.
1 Melt the butter in a bowl on 70P (MEDIUM)
for 1 minute.
2 Add the eggs, milk and seasoning and mix well.
3 Cook on 70P (MEDIUM HIGH) for 3
3 Cook on 70P (MEDIUM HIGH) for 3
minutes, stirring every 30 seconds.
1 Break each egg into a ramekin dish. Care-
fully pierce the white and yolk in 3-4 places.
2 Cover and cook on 100P (HIGH) for 50
seconds to 1 minute.
1 Place the oil in a 17.8cm (7”) shallow dish
and heat on 100P (HIGH) for 1 minute.
2 Break the egg into the oil. Pierce the yolk
and white in 3-4 places. Cook on100P
(HIGH) for 1-1
(HIGH) for 1-1
1/2
minutes.
COOKING CHARTS
14-15 Minutes
20-21 Minutes
11-12 Minutes
12-13 Minutes
10-11 Minutes
11-12 Minutes
15g (1/2oz) butter
4 eggs (medium)
90ml (6tbsp) milk
salt & pepper
15g (1/2oz) butter
2 eggs (medium)
30ml (2tbsp) milk
salt & pepper
2 eggs (medium)
10ml (2tsp) oil
1 egg (medium)
5 Minutes
5 Minutes
4 Minutes
4 Minutes
4 Minutes
4 Minutes
30 Seconds
30 Seconds
30 Seconds
30 Seconds
MEDIUM HIGH
70P
MEDIUM HIGH
70P
MEDIUM HIGH
70P
MEDIUM HIGH
70P
MEDIUM HIGH
70P
MEDIUM HIGH
70P
HIGH
100P
MEDIUM HIGH
70P
HIGH
100P
HIGH
100P
White rice
(long grain)
(long grain)
Brown rice
(dried)
(dried)
Spaghetti
(short cut)
(short cut)
Macaroni
(short cut)
(short cut)
Tagliatelle
Pasta shells
(dried)
(dried)
Omelette
Scrambled
Baked/
Poached
Poached
Fried
FOOD
❇
COOKING
MICRO METHOD
●
STANDING
TIME POWER
LEVEL
TIME
EGGS INGREDIENTS
❇
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.
to be adjusted according to quantity of rice or pasta, see Method.
●
Standing Time: After standing, rinse in boiling water prior to serving.
R-642M OM & CB 29/6/99 11:17 am Page 22
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