Sharp R-350H Specifications Page 25
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- Table of contents
- BOOKMARKS
- OPERATION MANUAL 1
- COOKBOOK 1
- WARRANTY 2
- CONTENTS page 3
- SPECIAL NOTES 5
- INSTALLATION INSTRUCTIONS 6
- OVEN DIAGRAM 6
- R-450H R-350H 7
- 12345678 8
- Sequence Cooking 10
- Instant Cook™ 10
- AUTOMATIC OPERATIONS 11
- Express Defrost 12
- Express Cook 13
- 3.Casserole 14
- 1.Pasta Dish 14
- 2.Risotto 14
- Reheat Menu 16
- Auto Start 17
- Child Lock 18
- Demonstration Mode 19
- Less/More Setting 20
- CARE AND CLEANING 23
- SERVICE CALL CHECK 23
- SPECIFICATIONS 23
- COOKING GUIDES 25
- HELPFUL HINTS 26
- COOKWARE AND UTENSIL GUIDE 27
- EXPRESS MEAL RECIPES 28
- EXPRESS COOK MENU GUIDE 31
- EXPRESS DEFROST MENU GUIDE 33
- ( ) 34
- VEGETABLES RECIPES 35
- RICE / PASTA MENU GUIDE 36
- EASY DEFROST MENU GUIDE 37
- CONVENIENCE MEALS-MENU GUIDE 38
- ( ) 39
- ( ) 39
- RECIPES 40
- GOLDEN CURRY SAUSAGES 41
- 2 cups water 41
- VEAL AND EGGPLANT 41
- SHEPHERD'S PIE 41
- ITALIAN SPAGHETTI SAUCE 42
- INDIAN CURRY LAMB 42
- CHILLI CON CARNE 42
- HONEY ROAST LAMB 42
- APPLE AND SAGE PORK 43
- APRICOT LAMB 43
- FRUITY BEEF 43
- CORNED MEAT 43
- CHICKEN IN A POT 44
- CHICKEN WITH BACON 44
- AND LEEK SEASONING Serves 4 44
- CHICKEN PENNE SALAD 44
- CHICKEN FILLET BURGERS 44
- TANDOORI CHICKEN 45
- SEASONED CHICKEN PARCELS 45
- HONEY CHICKEN LEGS 45
- CRUNCHY CAMEMBERT CHICKEN 45
- SEAFOOD 46
- GARLIC MUSSELS 47
- CHILLI PRAWNS WITH SNOW PEAS 47
- CRAB MORNAY 47
- SESAME PRAWNS 47
- LEMON FISH FILLETS 47
- VEGETABLES 48
- HONEY GINGERED VEGETABLES 49
- POTATOES PIZZAIOLA 49
- PUMPKIN SALAD 49
- STUFFED BAKED POTATOES 49
- DESSERTS 50
- 2-5 minutes/500 g 51
- MICROWAVE OVEN ROASTING CHART 52
- FRESH VEGETABLE CHART 53
- FROZEN VEGETABLE CHART 54
- RICE AND PASTA COOKING CHART 54
- GUIDE TO COOKING EGGS 54
- SCRAMBLED EGG GUIDE 54
- REHEATING CONVENIENCE 55
- DEFROSTING CONVENIENCE 55
- – FOOD CHART 55
- GENERAL INFORMATION 56
- GLOSSARY OF TERMS 56
- COMMONLY ASKED 57
- QUESTIONS AND ANSWERS 57
- POINTS TO REMEMBER 57
- 3 of the usual cooking 58
- QUICK REFERENCE GUIDE 59
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