Sharp R-880F Specifications Page 39
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Weight
Range
Menu
No.
Initial
Temperature
(approx.)
Procedure
Standing
Time
(minutes)
Cooking
Method
5-15
Roast Pork 0.5 - 3.0 kg +3°C Mix
Refrigerated
Includes:
T-bone Steak
Rump Steak
Pork Chops
Lamb Chump Chops
Lamb Ioin Chops
Grilled Steak/Chops 0.3 - 1.0 kg +3°C Top/bottom • Place directly onto turntable.
Refrigerated grill • When oven stops and DRAIN, JUICES, TURN, STEAK CHOPS,
OVER is displayed, DRAIN FAT JUICES and
turn meat over.
Grilled Chicken Pieces 0.3 - 1.0 kg +3°C Mix
Refrigerated Top grill
4
5
6
5
• Tie meat with string (loins only).
• Brush rind lightly with oil and season with salt.
• Place rind side down on the low rack.
• When oven stops and TURN PORK, OVER is displayed, turn pork
over.
• After cooking, stand covered with aluminium foil.
• Place chicken skin side down on the high rack and season.
• When oven stops and TURN, CHICKEN, PIECES, OVER is dis-
played, turn chicken over and season.
• After cooking, stand covered with aluminium foil.
- OPERATION MANUAL 1
- COOKBOOK 1
- WARRANTY 2
- INTRODUCTION 3
- SPECIAL NOTES 5
- INSTALLATION INSTRUCTIONS 6
- OVEN DIAGRAM 6
- Indicator 7
- Getting Started 8
- Stop/Clear 8
- Clock Setting 8
- Sequence Cooking 10
- Instant Cook™ 10
- To Cook by Convection 11
- PREHEAT COOKING 12
- MIX COOKING 16
- AUTOMATIC OPERATIONS 17
- Reheat Sensor 18
- Convenience / Pizza 19
- Multi Cook 20
- Easy Defrost 21
- Help Feature 22
- Information Guide On/Off 23
- Child Lock 23
- Demonstration Mode 24
- Less/More Setting 25
- Bottom heater 27
- Figure 1 27
- SERVICE CALL CHECK 28
- SPECIFICATIONS 28
- COOKING GUIDES 30
- HELPFUL HINTS 31
- COOKWARE & UTENSIL GUIDE 33
- REHEAT SENSOR MENU GUIDE 36
- CONVENIENCE/PIZZA MENU GUIDE 37
- MULTI COOK MENU GUIDE 38
- EASY DEFROST MENU GUIDE 40
- RECIPES 41
- APPETISERS 42
- CRUSTY ROSEMARY LAMB 43
- SHEPHERD'S PIE 43
- CURRIED SAUSAGES 44
- SPRINGTIME LAMB CASSEROLE 44
- CORNED BEEF 44
- BEEF STROGANOFF 44
- VEAL À LA MEDALLION 45
- HERBED LOIN OF LAMB 45
- VEAL AND PINEAPPLE 45
- ITALIAN SPAGHETTI SAUCE 45
- CHILLI CON CARNE 46
- BEEF MADEIRA 46
- MINTED PICNIC LOAF 46
- TROPICAL CURRY LAMB 46
- HONEY ROAST LAMB 47
- FILLET MIGNON 47
- SPINACH LOIN OF LAMB 47
- PORK RIBS WITH 48
- CHILLI PLUM SAUCE 48
- HAMBURGER 48
- GRILLED KEBABS 48
- MIXED GRILL 48
- CHICKEN WITH BACON 49
- AND LEEK SEASONING Serves 4 49
- CHICKEN IN A POT 49
- CHICKEN AND APRICOT SALAD 49
- CHICKEN FRICASSEE 49
- CHICKEN PROVENCALE 50
- CHICKEN TERRINE 50
- WHOLEMEAL CHICKEN 50
- TANDOORI CHICKEN 50
- CHICKEN AND MACARONI BAKE 51
- CHEESE AND HERB CHICKEN LEGS 51
- APRICOT CHICKEN 51
- HONEY CHICKEN LEGS 51
- CHICKEN CACCIATORE 52
- CHICKEN FILLET BURGERS 52
- ROAST CHICKEN 52
- CRUNCHY CAMEMBERT CHICKEN 52
- CHEESY SALMON ROLLS 53
- GARLIC PRAWNS 53
- CRISPY MARINATED CRAB STICKS 54
- TAGLIATELLE AND CRAB SALAD 54
- PRAWN CREOLE 54
- GARLIC MUSSELS 55
- SEAFOOD LASAGNE 55
- CRAB MORNAY 55
- SESAME PRAWNS 55
- BOUILLABAISSE 56
- BOMBAY AVOCADO SCALLOPS 56
- OYSTERS KILPATRICK 57
- PRAWN CUTLETS 57
- VEGETABLES 58
- MINESTRONE 59
- CHOKOS WITH 59
- SOUR CREAM AND BACON 59
- STUFFED BAKED POTATOES 59
- HOT CURRIED SLAW 60
- HONEY GINGERED VEGETABLES 60
- SQUASH WITH YOGHURT 60
- SUNSHINE BRUSSELS SPROUTS 60
- GRILLED TOMATOES 61
- POTATOES PIZZAIOLA 61
- CAULIFLOWER POLONAISE 61
- PUMPKIN SALAD 61
- DESSERTS 62
- CHOCOLATE 63
- SELF-SAUCING PUDDING 63
- BREAD AND BUTTER PUDDING 63
- CARAMEL RICE PUDDING 63
- CHOCOLATE MOUSSE 63
- APRICOT WHEATGERM 64
- CRUNCHIES 64
- MUESLI CUSTARD DELIGHT 64
- CHOCOLATE CHIP COOKIES 64
- minutes/500 g 65
- FRESH VEGETABLE CHART 66
- FROZEN VEGETABLE CHART 67
- RICE AND PASTA COOKING CHART 67
- GUIDE TO COOKING EGGS 67
- SCRAMBLED EGG GUIDE 67
- REHEATING CONVENIENCE 68
- DEFROSTING CONVENIENCE 68
- – FOOD CHART 68
- GRILLING CHART 69
- GLOSSARY OF TERMS 70
- QUICK REFERENCE GUIDE 71
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