Read Sharp R-86STM (serv.man15) User Guide / Operation Manual online
18
EXPRESS COOK / EXPRESS DEFROST
EXPRESS COOK CHART
MENU
WEIGHT RANGE
COOKING PROCEDURE
Roast Beef/Lamb
x1: Chilled
x2: Frozen
x2: Frozen
0.6kg - 1.8kg
• Place meat in a flan dish on the low rack.
• After cooking, leave meat to stand wrapped in
• After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
NOTES:
• Select MORE for well done.
• It is not possible to use the LESS key.
• For frozen beef:Turn over when the audible signal
• Select MORE for well done.
• It is not possible to use the LESS key.
• For frozen beef:Turn over when the audible signal
sounds.
Roast Pork
x3: Chilled
x4: Frozen
x4: Frozen
0.6kg - 1.8kg
• Place meat in a flan dish on the low rack.
• After cooking, leave meat to stand wrapped in
• After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
NOTES:
• It is not possible to use the LESS key.
• For frozen pork:Turn over when the audible signal
• It is not possible to use the LESS key.
• For frozen pork:Turn over when the audible signal
sounds.
Roast Chicken
x5: Chilled
x6: Frozen
x6: Frozen
1.2kg - 1.8kg
• Pierce skin (chilled only) a few times and place
chicken, breast side up, in a flan dish on the low
rack.
rack.
• After cooking, leave chicken to stand wrapped in
aluminium foil for 10 minutes.
NOTES:
• It is not possible to use the LESS key.
• This menu is only suitable for cooking whole
• It is not possible to use the LESS key.
• This menu is only suitable for cooking whole
chicken.
• For frozen chicken:Turn over when the audible
signal sounds. When cooking frozen chicken with
giblets, remove the giblets at first or second turn
over.
giblets, remove the giblets at first or second turn
over.
See the notes on page 27.
WARNING:
The door, outer cabinet, oven cavity, accessories, dishes and especially the grills will
become very hot during operation. To prevent burns, always use thick oven gloves.
become very hot during operation. To prevent burns, always use thick oven gloves.
R-86STM_EN.indd 18
R-86STM_EN.indd 18
2/19/08 4:50:37 PM
2/19/08 4:50:37 PM
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