Sharp R-6571L - Auto Cook Menu Guide

13
Auto Cook Menu Guide
Menu
Procedure
Pad
Weight
• Cut into small pieces, eg. strips, cubes or
slices.
• Put the vegetables in a suitable sized bowl.
• Add 1 tbsp water per 100 g and salt as
desired. (For mushrooms no additional
water is necessary).
• Cover with a lid.
• When the oven stops, stir and continue to cook.
• After cooking, let stand covered for approx.
2 minutes.
NOTE: For GREEN BEANS, use the MORE
setting.
X1
А-1
Grill Skewers
0.2 - 0.6 kg*
(Initial temp 5˚C)
* Total weight of
all ingredients.
А-4
Fresh Vegetables
0.1 - 0.6 kg
(Initial temp 20˚C)
• Prepare the grill skewers referring to the
recipe below.
• Place on the rack and cook.
• When the oven stops, turn over.
• After cooking, remove and put on a plate for
serving. (No standing time necessary).
А-2
Chicken Legs
X2
0.2 - 0.6 kg
(Initial temp 5˚C)
•Mix the ingredients and spread on the chick-
en legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the rack, skin side
down, with the thin ends towards the centre.
• When the oven stops, turn over.
• After cooking, let stand for approx. 3 min-
utes.
Ingredients for 0.6
kg chicken legs:
3 pieces, 1-2 tbsp
oil,
1
/2 tsp salt, 1 tsp
sweet paprika, 1
tsp rosemary
А-3
Grilled Chicken
X3
0.9 - 1.4 kg
(Initial temp 5˚C)
• Mix the ingredients and spread on the chicken.
• Pierce the skin of the chicken.
• Put chicken breast side down on an up-
turned saucer in a flan dish.
• Place directly on the turntable and cook.
• When the oven stops, turn over.
• After cooking, let stand for approx. 3 min-
utes.
Ingredients for 1,2
kg grilled chicken:
Salt and Pepper, 1
tsp sweet paprika,
2 tbsp oil
X4
GRILL SKEWERS (А-1) RECIPE
COLOURED MEAT KEBABS
Procedure
1. Cut the pork and the bacon into cubes approximate-
ly 2 - 3 cm in size.
2. Skewer the meat the vegetables alternately on the
wooden skewer.
3. Mix the oil with the spices and brush over the
kebabs. Place the kebabs on the rack and cook on
AUTO COOK А-1, "Grill Skewers".
4. When the oven stops, turn over.
5. After cooking, remove and put on a plate for serv-
ing. (No standing time necessary).
250 - 300 g pork cutlets
60 g bacon
1 - 2 onions (75 g), cut in quarters
3 tomatoes (150 g), cut in quarters
1
/2 green pepper (75 g), cut into 8 pieces
3 tbsp oil
2 tsp paprika
salt
1
/2 tsp cayenne pepper
1 tsp Worcester sauce
Utensils: 3 wooden skewers
(approx. 20 - 25 cm long)
Ingredients (for 0.6 kg)