Sharp R-340H Spezifikationen Seite 18
- Seite / 47
- Inhaltsverzeichnis
- LESEZEICHEN
- OPERATION MANUAL 1
- COOKBOOK 1
- GUARANTEE 2
- INTRODUCTION 3
- SPECIAL NOTES 5
- INSTALLATION INSTRUCTIONS 6
- OVEN DIAGRAM 6
- Control Panel Display 7
- Touch Control Panel Layout 7
- Clock Setting 8
- Getting Started 8
- Stop/Clear 8
- Sequence Cooking 10
- Instant Cook™ 10
- AUTOMATIC OPERATIONS 12
- Instant Action 13
- Express Defrost 13
- Easy Defrost 14
- Less/More Setting 15
- Child Lock 16
- Demonstration Mode 16
- SPECIFICATIONS 17
- CARE AND CLEANING 17
- SERVICE CALL CHECK 17
- COOKING GUIDES 18
- LID PAPER TOWELPLASTIC WRAP 19
- COOKWARE AND UTENSIL GUIDE 20
- PASTA DISH 21
- Chicken Risotto 22
- Beef and Mushroom 22
- Seafood Risotto 22
- CASSEROLE 23
- ( ) 24
- ) 25
- ( ) 25
- EXPRESS DEFROST MENU GUIDE 26
- EASY DEFROST MENU GUIDE 27
- RECIPES 28
- GOLDEN CURRY SAUSAGES 29
- 2 cups water 29
- SHEPHERD'S PIE 29
- VEAL AND EGGPLANT 29
- ITALIAN SPAGHETTI SAUCE 30
- INDIAN CURRY LAMB 30
- CHILLI CON CARNE 30
- HONEY ROAST LAMB 30
- APPLE AND SAGE PORK 31
- APRICOT LAMB 31
- FRUITY BEEF 31
- CORNED MEAT 31
- CHICKEN IN A POT 32
- CHICKEN WITH BACON 32
- AND LEEK SEASONING Serves 4 32
- CHICKEN PENNE SALAD 32
- CHICKEN FILLET BURGERS 32
- TANDOORI CHICKEN 33
- HONEY CHICKEN LEGS 33
- CRUNCHY CAMEMBERT CHICKEN 33
- ROAST CHICKEN 33
- SEASONED CHICKEN PARCELS 33
- SEAFOOD 34
- CHEESY SALMON CANNELLONI 34
- GARLIC PRAWNS 34
- SEAFOOD LAKSA 34
- SMOKED SALMON TAGLIATELLE 34
- GARLIC MUSSELS 35
- CHILLI PRAWNS WITH SNOW PEAS 35
- CRAB MORNAY 35
- SESAME PRAWNS 35
- LEMON FISH FILLETS 35
- VEGETABLES 36
- HONEY GINGERED VEGETABLES 37
- POTATOES PIZZAIOLA 37
- PUMPKIN SALAD 37
- STUFFED BAKED POTATOES 37
- DESSERTS 38
- 2-5 minutes/500 g 39
- INSTRUCTIONS 40
- COOKING TIME AND POWER LEVEL 40
- STANDING TIME 40
- FRESH VEGETABLE CHART 41
- FROZEN VEGETABLE CHART 42
- RICE AND PASTA COOKING CHART 42
- GUIDE TO COOKING EGGS 42
- SCRAMBLED EGG GUIDE 42
- REHEATING CONVENIENCE 43
- DEFROSTING CONVENIENCE 43
- – FOOD CHART 43
- GENERAL INFORMATION 44
- GLOSSARY OF TERMS 44
- COMMONLY ASKED 45
- QUESTIONS AND ANSWERS 45
- POINTS TO REMEMBER 45
- 3 of the usual cooking 46
- QUICK REFERENCE GUIDE 47
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