Sharp R-959SLMAA Manual de usuario Pagina 45
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43
FOOD COOKING
TIME
POWER
LEVEL
METHOD STANDING
TIME
BEANS & PULSES
Black-eyed Beans/
Butter Beans
30 Minutes
per 225g
50%
Pre-soak all beans and pulses overnight,
except lentils.
Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
Chick Peas
50 Minutes
per 225g
50% Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
Green Lentils
20 Minutes
per 225g
50% Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
Haricot Beans
50 Minutes
per 225g
50% Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
Marrowfat Peas
45 Minutes
per 225g
50% Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
Orange Lentils
10 Minutes
per 225g
50% Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
Pinto Beans
30 Minutes
per 225g
50% Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
Red kidney Beans
40 Minutes
per 225g
50% Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
Split yellow Peas
60 Minutes
per 225g
50% Add 750ml (1½ pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
5 Minutes
DUAL CONVECTION COOKING CHART
FOOD COOKING
TIME
METHOD COOKING
MODE
Beef (rare)
(chilled)
15 - 16 Minutes
per 450g
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
DUAL CONV.
160ºC, 30%
Beef/Lamb
(medium) (chilled)
17 - 18 Minutes
per 450g
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
DUAL CONV.
160ºC, 30%
Beef/Lamb
(well done) (chilled)
20 - 21 Minutes
per 450g
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
DUAL CONV.
160ºC, 30%
Pork
(chilled)
16 - 17 Minutes
per 450g
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
DUAL CONV.
160ºC, 50%
Whole Poultry
(chilled)
10 - 11 Minutes
per 450g
Place breast side down in a flan dish on the low
rack. Turn over and remove juices halfway through
cooking. Stand for 10 minutes after cooking.
DUAL CONV.
200ºC, 50%
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
COOKING CHART
R-959(SL)M-AA.indb 43R-959(SL)M-AA.indb 43 2/13/13 2:50:14 PM2/13/13 2:50:14 PM
- R-959(SL)M-AA 1
- CONTENTS 3
- YOUR OVEN AND ACCESSORIES 4
- CONTROL PANEL 5
- IMPORTANT SAFETY INSTRUCTIONS 6
- INSTALLATION 8
- HEATING CATEGORY 10
- HOW YOUR OVEN WORKS 11
- BEFORE OPERATION 12
- MICROWAVE POWER LEVELS 13
- HOW TO OPERATE YOUR OVEN 14
- HEATING WITHOUT FOOD 16
- GRILL COOKING 17
- PREHEATING THE OVEN 18
- CONVECTION COOKING 19
- DUAL COOKING 20
- AUTOCOOK 25
- CONVENIENT FUNCTIONS 28
- MICROWAVE COOKING ADVICE 32
- SUITABLE COOKWARE 34
- DEFROSTING ADVICE 35
- REHEATING ADVICE 36
- CLEANING & MAINTENANCE 37
- TROUBLESHOOTING 38
- CALLING FOR SERVICE 40
- TO REPLACE THE MAINS PLUG 40
- COOKBOOK 41
- DEFROSTING CHART 42
- COOKING CHART 43
- DUAL GRILL COOKING CHART 47
- GRILL COOKING CHART 48
- REHEATING CHART 49
- ONION GATEAU 50
- LEEK TART 50
- LINZER BISCUITS 51
- LASAGNE AL FORNO 52
- GYPSY’S ARM ROLL 52
- ROQUEFORT TOAST 53
- GREEK LENTIL SOUP 54
- CREAMY MUSHROOM SOUP 54
- BROCCOLI & CHEESE SOUP 54
- VEGGIE NACHOS 54
- AVOCADO AU GRATIN 55
- STUFFED MUSHROOMS 55
- CRISPY CHICKEN FINGERS 55
- SPICY PRAWNS 55
- TUNA STUFFED AUBERGINES 56
- STUFFED PEPPERS 56
- SALAD PROVENCALE 56
- 2 pint) hot fish stock 57
- 4 pint) single cream 57
- 2 tsp) salt 58
- 2 tsp) turmeric 58
- PINEAPPLE SWORDFISH 59
- CHILLI & HERB RED SNAPPER 59
- 2 pint) hot beef stock 60
- 2 pint) red wine 60
- 4 pint) hot beef stock 61
- BACON & STILTON PIE 62
- GARLIC ROASTED LAMB 62
- CHINESE BEEF 63
- ORIENTAL PORK LOIN 63
- GLAZED PORK CHOPS 63
- SAUSAGE SURPRISE 63
- LAMB BALTI 64
- BOLOGNESE SAUCE 64
- SHEPHERDS PIE 64
- 2 pint) milk 65
- STICKY MUSTARD DRUMSTICKS 66
- FRUITY DUCK 66
- THAI CHICKEN 66
- CHICKEN KORMA 68
- MEDITERRANEAN CHICKEN 68
- TURKEY RISOTTO 68
- 2 pint) hot chicken stock 69
- VEGETABLE GOULASH 70
- SPINACH GRATIN 70
- LENTIL BAKE 71
- VEGETABLE & QUORN KEBABS 71
- FLORET GRATIN 71
- VEGETABLE CHILLI 73
- VEGETABLE QUICHE 73
- BEAN CASSEROLE 74
- PESTO PIZZA 74
- 2 green pepper, thinly sliced 75
- 4 pint) water 77
- 2 pint) hot vegetable stock 80
- BEEF RISOTTO 81
- VEGETABLE RICE GRATIN 81
- FETTUCCINE CARBONARA 81
- PARMESAN POTATOES 82
- STUFFED TOMATOES 82
- 4 pint) milk 83
- VEGETABLE PIZZA 84
- BAKED CHEESECAKE 85
- RICE PUDDING 86
- EGG CUSTARD 86
- JAM ROLY POLY 86
- COFFEE & CHOCOLATE TORTE 87
- BREAD & BUTTER PUDDING 87
- FIGGY PUDDING 88
- PEAR & PRALINE PIE 89
- BROWNIE PIZZA 90
- CHRISTMAS CAKE 90
- 4 pint) sunflower oil 91
- PEANUT BUTTER SQUARES 92
- CHERRY & ALMOND CAKE 92
- 4") apart on top of the 93
- HONEY & LEMON SQUARES 94
- CHOCOLATE ORANGE CAKE 94
- BANANA STREUSEL LOAF 94
- BELGIAN BISCUIT CAKE 95
- RICH FLAPJACK 95
- CHOCOLATE BROWNIES 96
- LINZER BAKERIES 96
- POTATO BREAD 97
- SODA BREAD 97
- DATE & WALNUT BREAD 97
- SWEET & SOUR SAUCE 99
- BLUE CHEESE SAUCE 99
- SPICY TOMATO SAUCE 99
- TOFFEE & WALNUT SAUCE 99
- CHOCOLATE SAUCE 100
- CHOCOLATE FUDGE 100
- STRAWBERRY JAM 100
- GUARANTEE 101
- SPECIFICATIONS 102
- PRINTED IN THAILAND 103
- TCADCB128WRRZ-K43 103
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