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Sharp R-23AM Spécifications Page 16

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A31844, SUK R-23AM O/M
MEDIUM
(50%)
MEDIUM
(50%)
MEDIUM
(50%)
MEDIUM
(50%)
MEDIUM
(50%)
MEDIUM
(50%)
HIGH
(100%)
HIGH
(100%)
HIGH
(100%)
HIGH
(100%)
HIGH
(100%)
MEDIUM
(50%)
Beef: Medium
(Topside,
Silverside)
Chilled (5
0
C)
Lamb, medium
(fillet, shoulder,
leg)
Chilled (5
0
C)
Pork (loin, leg)
Chilled (5
0
C)
Poultry (whole)
(max.3.5kg(8lb)
Chilled (5
0
C)
Chicken Portions
Legs
Breast
Chilled (5
0
C)
Minced Beef
Chilled (5
0
C)
Bacon
Chilled (5
0
C)
Burgers
Chilled (5
0
C)
Sausages
(thick)
(thin)
Chilled (5
0
C)
Sliced
Gammon
Chilled (5
0
C)
Fish Fillet/
Steaks
Chilled (5
0
C)
Trout
(whole)
Chilled (5
0
C)
OOKING CHART
C
COOKING
TIME
1. Place fat side down in a flan dish.
2. Turn over halfway through cooking and remove juice.
3. After cooking, wrap in foil and leave to stand for 8
minutes before serving.
As above.
As above.
1. Place breast side down in a flan dish.
2. Turn over halfway through cooking and remove juice.
3. After cooking, wrap in foil and leave to stand for 10
minutes before serving.
1. Place best side down in a single layer in a flan dish.
2. Turn over halfway through cooking, & remove juice.
3. After cooking, wrap in foil and leave to stand for 5
minutes before serving.
1. Place in a large bowl.
2. Stir 2-3 times during cooking.
3. After cooking cover bowl with foil and leave to stand
for 2-3 minutes before serving.
1. Place in a single layer on a large plate.
2. Turn over halfway through cooking.
3. Leave to stand for 1 minute before serving.
As above
As above
As above
1. Place in a single layer in a large flan dish, cover with
microwave cling film and pierce in 4-5 places.
2. Leave to stand for 2-3 minutes before serving.
As above.
FOOD METHODMICROWAVE
POWERLEVEL
8-9 mins
/450g (1lb)
8-9 mins
/450g (1lb)
12-13 mins
/450g (1lb)
7-8 mins
/450g (1lb)
7-8 mins
9-10 mins
/450g (1lb)
5-6 mins
/450g (1lb)
2 mins
for 8 rashers
2 mins
for 4 burgers
/450g (1lb)
2 mins
for 8 sausages
2 mins
for 12 sausages
2-3 mins
for 1 slice
/250g (9oz)
3 mins
/450g (1lb)
5 mins
/450g (1lb)
Untitled-3 04.5.10, 4:45 PM15
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