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MULTI COOK MENU GUIDE
No.
Menu
Grilled Steak/Chops
See recipes on page B
Type of Meat
5
T-bone steak
Rump steak
Pork chops
(MORE setting only)
Lamb loin chops
Biscuits
(1 layer, approx. 200-250 g)
Recommended
biscuits;
6
anzac
chocolate chip
apricot wheatgerm crunchies
See recipes on page B
Initial
Weight
Temperature
Range
(approx.)
0.1-1.5 kg
+3°C
Refrigerated
Approx.
Approx.
Weight
thickness
240-380 g
1.5 cm
250 g
2-2.5 cm
245 g
1.5 cm
110-140 g
1.5 cm
1-2 layers
+20°C
Room temperature
Cooking
Method
Preheat
• Remove turntable before preheating.
CONV.
• Preheat is automatic for this menu.
• ADD MEAT AFTER PREHEATING.
• Place on the high rack.
• Place 1/2 cup of cold water on the turntable to prevent excessive smoke
when grilling (otherwise the dripping fat drops on the hot turntable causing
the smoke).
Place turntable with meat on the high rack in oven after preheating.
• After cooking, stand covered with aluminium foil.
Preheat
• Preheat is automatic for this menu.
CONV.
• ADD BISCUITS AFTER PREHEATING.
• Place biscuits on a small pizza tray.
• Bake on low rack. If cooking more than one layer, place one tray on
turntable and second tray on high rack.
• After cooking, allow to cool slightly, remove from trays and place on wire
rack.
11
Procedure
Standing
Time
(minutes)
2-3