Sharp R-580D Specifikace Strana 38
- Strana / 59
- Tabulka s obsahem
- KNIHY
Hodnocené. / 5. Na základě hodnocení zákazníků
15
When you defrost the following menus with EASY DEFROST, press the EASY DEFROST pad
until the desired menu appears in the display.
Standing
Time
(minutes)
No. Menu
Procedure
Minced Meat
Beef
• Place frozen minced meat on a defrost rack. Shield edge.
• When the oven has stopped, remove defrosted portions of mince, turn over and
shield edges with foil strips.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
5-20
Foods not listed in the Guide can be defrosted using M•LOW setting.
NOTE: When freezing minced meat, shape it into flat even sizes.
For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
Quantity
min-max
(kg's)
0.1-3.0
EASY DEFROST MENU GUIDE
Steak/Chops
Fish Fillets
• Shield thin end of chops or steaks with foil.
• Position the food with thinner parts in the centre in a single layer on a defrost rack.
If pieces are stuck together, try to separate as soon as possible.
• When the oven has stopped, remove defrosted pieces, turn over and shield the warm
portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
5-30
(Steak/
Chops)
10-15
(Fish fillets)
0.1-3.0
0.1-1.0
Chicken Pieces • Shield the exposed bone with foil.
• Place chicken pieces on a defrost rack.
• When the oven has stopped, remove any defrosted pieces, turn over and shield the
warm portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
5-15
• Remove from original wrapper. Shield wing and leg tips with foil.
• Place breast side down on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
N.B. After standing run under cold water to remove giblets if necessary.
Poultry 5-50
Roast Meat
Beef/Pork
Lamb
5-60• Shield the bone and the edge with foil strips about 2.5cm wide.
• Place joint with lean side face upwards (if possible) on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
4
5
Bread 1• Separate slices and place between paper towel on turntable.
• After defrosting, stand.
0.1-3.0
1.0-4.0
1-6 slices
1slice,
approx. 30g
0.5-3.0
0.5-2.5
1
2
3
6
()
- R-580D(K) 1
- WARRANTY 2
- CONTENTS page 3
- SPECIAL NOTES 5
- OVEN DIAGRAM 6
- INSTALLATION INSTRUCTIONS 6
- Control Panel Display 7
- Touch Control Panel Layout 7
- 12345678 8
- Sequence Cooking 10
- Instant Cook™ 10
- Slow Cook 12
- AUTOMATIC OPERATIONS 13
- Sensor Cook 14
- Minced Meat 15
- 1.Fish Fillets 15
- 2.Chicken Fillets 15
- 3.Sausages / 15
- Easy Defrost 16
- Help Feature 17
- Child Lock 18
- Demonstration Mode 19
- Less/More Setting 20
- CARE AND CLEANING 22
- SERVICE CALL CHECK 22
- SPECIFICATIONS 22
- COOKING GUIDES 23
- HELPFUL HINTS 24
- MICROWAVE 25
- SAFE ONLY 25
- ( ) 26
- ( ) 27
- VEGETABLES MENU GUIDE 28
- MEAT MENU GUIDE 32
- MEAT RECIPES 34
- DESSERTS MENU GUIDE 36
- Fish Fillets 37
- Sausages / Minced Meat 37
- EASY DEFROST MENU GUIDE 38
- RECIPES 39
- SHEPHERD'S PIE 40
- CRUSTY ROSEMARY LAMB 40
- SPRINGTIME LAMB CASSEROLE 41
- GOLDEN CURRY SAUSAGES 41
- CORNED MEAT 41
- BEEF STROGANOFF 41
- VEAL À LA MEDALLION 42
- HERBED LOIN OF LAMB 42
- VEAL AND AUBERGINE 42
- ITALIAN SPAGHETTI SAUCE 42
- INDIAN CURRY LAMB 43
- CHILLI CON CARNE 43
- CHINESE BEEF 43
- MINTED PICNIC LOAF 43
- HONEY ROAST LAMB 44
- CHICKEN IN A POT 45
- CHICKEN WITH BACON 45
- AND LEEK SEASONING Serves 4 45
- CHICKEN AND PENNE SALAD 45
- CHICKEN FRICASSEE 45
- TANDOORI CHICKEN 46
- CHICKEN PROVENCALE 46
- CHICKEN TERRINE 46
- SEASONED CHICKEN PARCELS 46
- CHICKEN AND MACARONI BAKE 47
- APRICOT CHICKEN 47
- HONEY CHICKEN LEGS 47
- CHICKEN CACCIATORE 47
- CRUNCHY CAMEMBERT CHICKEN 48
- CHICKEN FILLET BURGERS 48
- ROAST CHICKEN 48
- CHEESY SALMON CANNELLONI 49
- GARLIC PRAWNS 49
- THAI SCALLOPS WITH VERCAMILLI 50
- SMOKED SALMON TAGLIATELLE 50
- PRAWN CREOLE 50
- SEAFOOD LAKSA 50
- GARLIC MUSSELS 51
- SEAFOOD LASAGNE 51
- CRAB MORNAY 51
- SESAME PRAWNS 51
- BOUILLABAISSE 52
- AVOCADO SCALLOPS 52
- VEGETABLES 53
- MINESTRONE 54
- CHOKOS WITH 54
- SOUR CREAM AND BACON 54
- STUFFED BAKED POTATOES 54
- HOT CURRIED SLAW 55
- HONEY GINGERED VEGETABLES 55
- SQUASH WITH YOGHURT 55
- SUNSHINE BRUSSELS SPROUTS 55
- POTATOES PIZZAIOLA 56
- CAULIFLOWER POLONAISE 56
- PUMPKIN SALAD 56
- CALIFORNIAN APPLE CRUNCH 57
- BAKED APPLES 57
- CHOCOLATE CAKE 57
- AUSTRALIAN FRUIT CAKE 57
- CHOCOLATE MOUSSE 58
- CARAMEL RICE PUDDING 58
- CHOCOLATE 58
- SELF-SAUCING PUDDING 58
- BREAD AND BUTTER PUDDING 58
- QUICK REFERENCE GUIDE 59
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