Automatic Cooking Chart - Sharp R-85ST-AA Handbuch

AUTOMATIC COOKING CHART

KEY
Frozen Pizza
"Stone oven"
Pizza (thin base,
pre-baked)
Chilled Pizza
French fried
Potatoes
(recommended
for conventional
ovens)
e.g Thin and
thick type
Frozen
Baguettes
e.g. Baguettes
with Pizza
topping
Roast Chicken
Ingredients for 1,2 kg roast chicken:
Salt and Pepper,
1 tsp sweet paprika, 2 tbsp oil
Gratin
See recipes on
page GB-41-42.
OM_R_85ST_AA_EN.indd Sec1:16 OM_R_85ST_AA_EN.indd Sec1:16
MENU WEIGHT (Increasing
Unit) / UTENSILS
0,15 - 0,60 kg (50 g)
(Initial temp. -18° C)
Directly on the turntable
0,15 - 0,45 kg (50 g)
(Initial temp. 5° C)
Directly on the turntable
0,20 - 0,40 kg (50 g)
(Initial temp. -18° C)
Directly on the turntable
0,15 - 0,50 kg (50 g)
(initial temp -18° C)
Directly on the turntable
0,9 - 1,8 kg (100 g)
(Initial temp. 5° C)
Low rack
0,5 - 1,5 kg* (100 g)
(initial temp 20° C)
Gratin dish Low rack
PROCEDURE
• Remove the ready prepared frozen pizza
from the packaging and place on the
turntable. For thick base pizza, press the
MORE ( ▲ ) key.
• After cooking, place on a plate for serving.
• Remove the ready prepared chilled pizza
from the packaging and place on the
turntable.
• After cooking, place on a plate for serving.
• Remove the deep frozen French fried
potatoes from the packaging and place in
one layer on the turntable.
• For thick French fried potatoes, use the
MORE ( ▲ ) key.
• After cooking, place on a plate for serving.
• Remove the deep frozen baguettes from the
packaging and place on the turntable.
• After cooking, place on a plate for serving.
• Mix the ingredients and spread on the
chicken.
• Pierce the skin of the chicken.
• Put chicken breast side down on the low rack.
• When the au dible signals sound, turn the
chicken over.
• After cooking, leave for approx. 3 minutes
in the oven, remove and put on a plate for
serving.
• Prepare the gratin.
• Place the gratin on the low rack.
• After cooking, let the food stand, wrapped in
aluminium foil, for approx. 5 minutes.
* Indicates the total weight of all ingredients.
GB-16
8/24/09 5:42:29 PM 8/24/09 5:42:29 PM