Sharp R-950A - Page 25

Auto Grill Menu Guide ©
(1) Initial
Menu Weight Temperature Procedure
Range
lapprox.)
0.2-0.6 kg +3 -6°C * Steak is recommended to have a thick-
{1 piece = 200g) Refrigerated ness of about 2.0 cm to get good result.
. ternperature ¢ Season as desired, :
¢ Place on the high rack.
‘ * When oven stops and
ip
vse
se
pa
desired
is
displayed,
turn
steak over.
MORE
-
Well
done
+
After
cooking,
stand
covered
with
alu-
STD
-
Medium
minium
foil
for
2-3
mins.
LESS
-
Rare
Note:
Press
prior
to
cook
Pork
chops.
(1piece
= 150g
(1.5em
thick})
2.
Chicken
Pieces
0.2-1,.5kg
+3
-5°C
*
Season
as
desired
Refrigerated
*
Place
skin
side
down
on
high
rack,
temperature
“When
oven
stops
and
(~"Figa]
[GER]
is
displayed,
turn
chicken
over.
*
After
cooking,
stand
covered
with
alu-
mininm
foil
for
3
mins.
3,
Fish
0.1-0.4kg
+3
-B°C
*
Wash
fish
thoroughly
and
removescales.
eg:
Pomfret
Refrigerated
*
Make
a
few
slits
on
the
skin
of
fish,
Golden
Thread
temperature
pierce
the eyes
of
fish.
Capelin
_
*
Pat
dry,
then
brush
oil
on
fish body.
Snapper
* Place on
the
high
rack (brushed
lightly
ete.
we
oil},
uncovered,
*When oven stops and [__ TuRt|
is displayed, turn
fish over. Continue to cook.
* After cooking, stand covered with alu-
minium foil for 3 mins.
24