Sharp R-654(sl)m Manual

							19
CONVENIENT FUNCTIONS
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
6.  WEIGHT CONVERSION:
Your oven comes set for kg.
You can use the weight conversion function to convert kg to lbs or vice-versa. The oven memorises the weight
unit of the last operation, until you change it. To change from kg to lbs press the WEIGHT CONVERSION
key when the display shows the time of day or before entering the weight.
Example:
To change from kg to lbs when using EXPRESS DEFROST “Whole Poultry”, 3lb 8oz.
1. Press the WHOLE
POULTRYkey.2. Press the WEIGHT
CONVERSIONkey to
change from kg to lbs.3. Enter the weight by
pressing the WEIGHT
keys.4. Press the START/AUTO
MINUTEkey once to
begin cooking.
x1
x1
x1OR
x15x1
Display:
KG•LB TURN STIR GRILLMICRO COOKKG•LB TURN STIR GRILLMICRO COOKKG•LB TURN STIR GRILLMICRO COOKKG•LB TURN STIR GRILLMICRO COOK
NOTE:If you change from lbs to kg, the display will showKG•LB TURN STIR GRILLMICRO COOK
5.  KITCHEN TIMER:
You can use the KITCHEN TIMER for timing where microwave cooking is not involved. For example, to time a
boiled egg cooked on a conventional hob, to monitor the standing time for microwaved food or to remind
you of the time when making a phone call.
Example:To set the timer for 5 minutes:
KG•LB TURN STIR GRILLMICRO COOK
x5
x1
You can enter any time up to 99 minutes, 90 seconds. To cancel the KITCHEN TIMER whilst counting down,
simply press the STOP/CLEARkey and the display will return to the time of day, if set.
NOTE:The KITCHEN TIMER function cannot be used whilst cooking or when the DELAY START function is set.x1 3 . Press the START/
AUTO MINUTE
key once. 2 . Enter the desired time
by pressing the 1 MIN
key 5 times. 1. Press the KITCHEN
TIMERkey once.The display will count down.
When the display reaches zero,
the ‘beep’ signal will sound.
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							20
SUITABLE COOKWARE
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SUITABLE FOR MICROWAVINGGRILLDUAL 
COOKING
YES
YES
YES
Microwave cling film and bags must be
vented for steam to escape, pierce in 4-5
places. Do not use plastic or metal ties as they
may melt or catch fire due to ‘arcing’.
YES
Except for dishes with metallic decoration.
YES
Always attend the oven closely. Look at the
oven from time to time when  heating food
in  plastic or paper containers, keep an
eye on the oven due to the possibility of
ignition.
YESAlways attend the oven closely. Only use
to absorb fat and moisture when warming
food. Pay special attention as over-
heating may cause a fire in your oven.
YESAlways place on an up-turned plate on the
turntable to prevent heat stress. Follow
manufacturers instructions. Be careful as
these become very hot.  Popcorn: Only use
microwave popcorn within recommended
packaging (follow popcorn manufacturers
instructions). Never use oil unless the
manufacturer recommends andnever cook
for longer than instructed.
NO COOKWARE
Heat resistant glass, 
(e.g. Pyrex®, 
Fire King®, 
Corning Ware ®).
Microwave-safe 
plastic cookware.
Microwave cling film,
microwave roasting
bags.
Heat-resistant china 
and ceramics.
Disposable
containers:
Thin plastic, paper, 
straw and wooden 
containers.
Kitchen paper.
Browning dishes
& self-heating 
packages.
Metal cookware.
For microwaving, use only those utensils suitable for microwave cookery as indicated below.
A variety of cookware can be used for microwaving. Round/oval dishes rather than square/oblong ones are
recommended, as food in the corners tends to overcook.
YES YES
NO NO
NO NO
NO YES
Except for 
dishes with 
metallic 
decoration.
NO NO
NO NO
NO NO
YES YES
If desired,
metal trays
may be
used.
R-654M O/M & C/B  05/04/2001  10:59  Page 20 
						

							SUITABLE COOKWAREFOOD HANDLING & PREPARATION
SUITABLE COOKWARESUITABLE COOKWARE
21 Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
Stir, turn &
stand
Initial and final
temperature of
food
Composition
& quality  Face & Hands:Always use oven gloves to remove food or cookware from the oven. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling
film), opening roasting bags or popcorn packaging, direct steam away from face and hands.
For even cooking stir, turn or rearrange food during
cooking.  Where recommended, leave food to stand after
cooking or defrosting.
The initial temperature of food affects the amount of
cooking time needed, eg. chilled food requires more
cooking than food at room temperature.
The temperature of the container is not a true indication
of the temperature of the food or drink. Cut into foods
with fillings, for example, jam doughnuts, to release heat
or steam. 
Food high in fat or sugar (Christmas pudding or mince
pies) requires less heating time and should be watched,
over-heating can lead to fire.
Good quality ingredients should be used for
microwaving. Economical cuts of meat are recommended
for casserole. 
Check the temperature of food and drink and stir before serving. Take special care when
serving to babies, children or the elderly.  The contents of feeding bottles and baby food jars are
to be stirred or shaken and the temperature is to be checked before consumption to avoid
burns.
COOKWARE
YES/NO
Use small pieces of aluminium foil to shield food
from overheating. Keep foil at least 2cm from the
oven walls. Foil containers are not recommended
unless specified by the manufacturer, eg.
MicroFoil ®, follow instructions carefully.
YESThe metal rack supplied has been specially 
designed for all cooking modes and will not
damage the oven. Aluminium
foil & foil 
containers, 
made from 
Micro Foil®.
Metal racks.
SUITABLE FOR MICROWAVINGGRILLDUAL 
COOKING
YES YES/NOUse aluminium
foil for shielding
only.
YES YES
R-654M O/M & C/B  05/04/2001  10:59  Page 21 
						

							FOOD HANDLING & PREPARATION
ADVICE FOR COOKING
22 Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
Piercing
Arrangement
Covering
Size & shape
Density &
quantity
HygieneFood with skin (such as potatoes, apples, fish,
chicken), or with membrane (such as the white and
yolk of eggs, including boiled eggs), must be pierced
in several places before cooking or reheating. If not,
steam will build up and may cause food to explode. 
Note: Eggs in their shells and whole hard boiled
eggs should not be heated in the microwave
ovens since they may explode even after
microwaving has ended.
Place thickest parts of food on the outside of the dish, for
example, the meaty ends of chicken drumsticks should be
placed on the outside of the dish.
Fish, vegetables and certain other foods benefit from being
covered during microwave cookery, follow recommendations
where given and use vented microwave cling film or a suitable
lid.   
Food size and shape affect the amount of cooking time
needed. When cooking more than one portion of the same
food ensure they are of a similar size and shape.
Food density and quantity affect the amount of cooking time
needed, for example, potatoes require more cooking than
peas; four potatoes will take longer to cook than two.
Food hygiene standards (storage, handling and preparation)
apply to microwaving. Always store convenience foods as
recommended by the food manufacturer and keep no longer
than the Use By date.
WARNING - Always attend the oven when in use.
Carefully follow the SHARP Operation Manual at all times.  If you exceed recommended
cooking times and/or use power levels that are too high, food may overheat, burn, and
in extreme circumstances, catch fire and damage the oven.  
The microwave power level will default to 100P unless you press the MICROWAVE POWER LEVEL key to
reach the desired setting.  Take care when heating foods with high sugar or fat content, for example,
Christmas pudding, mince pies and fruit cakes.  See reheating charts in the cookbook section for guidance.
Before use, the user should check that utensils are suitable for use in microwave ovens.
Lids: Always remove lids from food jars and containers before you use them in the oven. If you do not, steam and
pressure will build up inside and the container may explode.
Do not place hot foods/utensils on a cold turntable, or cold foods/utensils on a hot turntable.
WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.
R-654M O/M & C/B  05/04/2001  11:00  Page 22 
						

							23
ADVICE FOR REHEATING
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WARNINGS:
Oil & Fat:Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling
film), opening roasting bags or popcorn packaging, direct steam away from face and hands. 
Never heat liquids in narrow-necked containers, as this could result in the
contents erupting from the container and may cause burns.
•Remove food from foil or metal containers before reheating.
•Reheating times will be affected by the shape, depth, quantity and temperature of food together with
the size, shape and material of the container.
•To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or
fat content, for example, Mince pies or Christmas pudding.
•Canned Potatoes should not be heated in the microwave oven, follow the manufactuers’ instructions
on the can.
Remove any poultry or meat portions, reheat
these separately, see below.Place smaller items of
food to the centre of the plate, larger and thicker foods
to the edge. Cover with vented microwave cling film
and reheat on 50P, stir/rearrange halfway through
reheating. Ensure food is thoroughly reheated before
serving.
Cover with vented microwave cling film or suitable lid,
reheat on 50P. Stir frequently to ensure even
reheating.
Place thickest parts of the portions on the outside of the
dish, cover with vented microwave cling film and
reheat on  70P. Turn over halfway through. NOTE:
Ensure poultry is thoroughly reheated, before
serving.
Cover with vented microwave cling film and reheat on
50P. Rearrange at least once to ensure even reheating.
NOTE: Ensure meat is thoroughly reheated before
serving. 
Place pies in a flan dish. Reheat meat pies on
70P and fruit pies on 50P. 
Cover with vented microwave cling film or suitable lid
and reheat on 50P. Stir at least once during reheating. Plated meals
Casseroles
Poultry portions
Sliced meat
Pies
Vegetables
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							24
ADVICE FOR DEFROSTING
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
Meat joints
Poultry
Steak, Chops 
& Chicken 
Portions
Cubed & 
Minced Meat
Whole fish 
& Fillets
Prepacked 
Frozen Foods Place in a flan dish, turn over at least 4 - 5 times during
defrosting, shield any warm areas with small, flat  pieces of
foil.  After defrosting, wrap in foil and allow meat to stand
for 60 - 90 minutes, until thoroughly defrosted.
Place in a flan dish, turn over at least 3 - 4 times during
defrosting, shield any warm areas with small, pieces of foil.
After defrosting, wrap in foil and allow poultry to stand for
60-90 minutes, until thoroughly defrosted.
NOTE: Do not defrost poultry with giblets. 
Place in a flan dish, separate during defrosting and turn
over at least 2-3 times. Shield if necessary.
Place in a flan dish, stir or turn over at least 3-4 times during
defrosting, remove defrosted parts each time.
Please refer to the defrost chart on page 26.
Place in a flan dish, separate during defrosting and turn
over at least twice. Shield if necessary.
Remove packaging, including any foil and place in a
suitable dish.       
NOTES:
•To defrost food, use either 30P  or 10P microwave power.
•Shield warm areas with small pieces of foil if necessary.
•It is important to turn food over, separate (where
appropriate) and rearrange to ensure even defrosting.
•Standing time is necessary to ensure thorough defrosting.
•Ensure food is defrosted thoroughly before use.
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							25
COOKBOOK
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CONTENTS
Introduction & Conversion Charts  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Defrosting Charts:
Meat, poultry, fish & fruit  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Cooking Charts
Fresh & frozen vegetables & fruit  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Rice, pasta, eggs & fish  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Reheating Chart  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Grilling Chart  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Dual Grill Chart  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30-31
Meal In One recipes  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32-34
Recipes  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35--41
SPOON MEASURES
1.25ml1/
4teaspoon
2.5ml1/
2teaspoon
5ml 1 teaspoon
15ml 1 tablespoon
CONVERSION CHARTS
WEIGHT MEASURES
15g 1/
2oz
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb
VOLUME MEASURES
30ml 1floz
100ml 3floz
150ml 5floz (
1/
4pt)
300ml 10floz (1/
2pt)
600ml 20floz (1pt)
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These
will give you successful results and will save time and electricity. The recipes demonstrate the capabilities
of your oven and prove that microwave technology is the efficient and effective alternative to
conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.
•Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only
approximate.
•Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
•Please note that all preparation times and serving quantities are approximate.
•All ingredients are given in both metric and imperial measures. Use either set but not a combination of
both measures.
•Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result  and, if
necessary, adjust cooking times accordingly. 
•Serve all dishes immediately unless otherwise stated.
•Butter and margarine can be interchanged on recipes, as preferred.
•Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
•Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
•Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
•Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
•Frozen foods are to be cooked from -18°C.
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							26
DEFROSTING CHART
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
60-90 Minutes
15-30 Minutes
15-30 Minutes
15-30 Minutes
15-30 Minutes
15-20 Minutes
5-10 Minutes
15-20 Minutes
60-90 Minutes
25-30 Minutes
15-30 Minutes
15-20 Minutes
15 Minutes
15 Minutes
15-20 Minutes
5-10 Minutes
10-15 Minutes
15-20 MinutesMeat Joints 
(Beef,Lamb,Pork)
Minced Meat
Steak  
2cm (3/4”) thick
Chops 
Liver
Sausages
Bacon
Beefburgers
❖ Whole Poultry
(Chicken,Turkey,Duck)
Chicken Portions
Chicken/Turkey
Breasts & Drumsticks
Minced Turkey
Whole Fish 
(Trout, Mackerel)
Fish Fillets/Steaks
Apples/Blackcurrants
Redcurrants/Raspberries
Blackberries/Gooseberries
Rhubarb/Strawberries
Bread (sliced)
Pastry 
(Puff or Shortcrust)
Meat & Fruit Pies 
(cooked)10P
30P
30P
30P
30P
30P
30P
30P
10P
30P
30P
30P
30P
30P
30P
30P
30P
30P 28-30 Minutes/
450g (1lb)
6-8 Minutes/
450g (1lb)
11-12 Minutes/
450g (1lb)
20 Minutes/
450g (1lb)
9-10 Minutes/
450g (1lb)
10-12 Minutes/
450g (1lb)
10-12 Minutes/
450g (1lb)
10-12 Minutes/
450g(1lb)
20-22 Minutes/
450g(1lb)
8-9 Minutes/
450g (1lb)
10-12 Minutes/
450g(1lb)
10-12 Minutes/
450g(1lb)
8-9 Minutes/
450g(1lb)
8-9 Minutes/
450g (1lb)
7-8 Minutes/
450g(1lb)
6 Minutes/
400g(14oz)
5 Minutes/
450g(1lb)
7 Minutes/
large piePlace in a flan dish. Turn over 4-5
times during defrosting. Shield.
Place on a plate. Turn over 3-4 times,
removing defrosted mince each time. 
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place on a plate. Separate and re-
arrange twice during defrosting. Shield.
Place on a plate. Turn over and
separate twice during defrosting.
Place in a flan dish. Turn 4-5 times,
during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a bowl. Turn 3-4 times,
removing defrosted mince each time.
Place in a flan dish. Separate and re-
arrange twice during defrosting. Shield.
Place in a flan dish. Separate and re-
arrange twice during defrosting. Shield.
Place in a dish. Stir during
defrosting. Shield.
Place on the turntable. Separate and
rearrange during defrosting.
Place on a plate. Turn over half way
through defrosting.
Remove from foil container. Place in
a flan dish.
FOOD DEFROST MICRO  METHOD  STANDING
TIME POWER LEVEL  TIME
Method:  If shielding is necessary, use small pieces of foil.
❖Poultry:  Chicken, turkey and duck must be defrosted without giblets.
Standing Time:  During recommended standing time, wrap or cover food in foil.
NOTE:Do not use the rack for defrosting.
R-654M O/M & C/B  05/04/2001  11:01  Page 26 
						

							6 Minutes/
225g (8oz) 
6 Minutes/
225g (8oz) 
6 Minutes/
225g (8oz)
6 Minutes/
225g (8oz)
7 Minutes/
225g (8oz)
5 Minutes/
225g (8oz)
6 Minutes/ 
225g (8oz)
5 Minutes/
225g (8oz)
12 Minutes/ 
2 potatoes
11-12 Minutes/ 
450g (1lb)
8 Minutes/
225g (8oz)
6 Minutes/ 
225g (8oz)
7 Minutes/
225g (8oz)
7 Minutes/
225g (8oz)
6 Minutes/
225g (8oz)
12 Minutes/
2 cobs
6 Minutes/
225g (8oz)
6 Minutes/
450g (1lb)
6 Minutes/
450g (1lb)2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
5 Minutes
4 Minutes
2 Minutes
2 Minutes
2 Minutes
3 Minutes
2 Minutes
3 Minutes
2 Minutes
2 Minutes
2 Minutes Slice. Add 30ml (2tbsp) water. Cover dish.
Stir halfway through cooking.
Add 30ml (2tbsp) water. Cover dish.  
Stir halfway through cooking.
Add 45ml (3 tbsp) water. Cover. Stir
halfway through cooking.
Slice or break into florets.Add 30ml (2tbsp)
water. Cover. Stir halfway through cooking.
Add 45ml (3tbsp) water. Cover. 
Stir 1/2 through cooking.
Slice. Add 30ml (2tbsp) water. Cover dish.
Stir halfway through cooking.
Slice. Add 45ml (3tbsp) water. Cover. 
Stir halfway through cooking.
Add 30ml (2tbsp) water. Cover dish.  Stir
halfway through cooking.
Pierce in several places.
Place on the edge of the turntable.
Cut into quarters. Add 60ml (4tbsp) water.
Cover. Stir halfway through cooking.
Dice. Add 45ml (3tbsp) water. Cover dish.
Stir halfway through cooking.
Place in dish. Add 15ml (1tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1tbsp) water.
Cover dish. Stir halfway through cooking. 
Place in dish. Add 15ml (1tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Cover dish. Turnover halfway
through cooking.
Place in dish. Cover dish. Stir halfway
through cooking.
Peel & slice. Place in a dish and cover.  
Stir during cooking.
Place in a dish and cover.
Stir during cooking.100P
100P 
100P 
100P
100P
100P
100P
100P 
100P
100P
100P 
100P
100P
100P
100P
100P
100P
100P
100PAubergines &
Broccoli (fresh)
Beans 
(green - fresh)
Brussels
Sprouts (fresh)
Cabbage, Carrots,
Cauliflower, Celery
Corn on the Cob
(fresh)
Courgettes &
Leeks (fresh)
Parsnips &
Leaf Spinach (fresh)
Peas (fresh)
Potatoes, Jacket
(250g/9oz - each)
Potatoes, Boiled
(old & new - fresh)
Swede & Turnips
(fresh)
Beans & Cabbage
(green - frozen)
Broccoli, Spinach
/Brussels Sprouts
(frozen)
Carrots - sliced
(frozen)
Cauliflower florets
(frozen)
Corn on the Cob
(frozen)
Peas, Sweetcorn &
Mixed Vegetables
(frozen)
Apples & Rhubarb
Blackberries/Rasp-
berries/Redcurrants
27
COOKING CHARTS
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
FOOD COOKING MICRO  METHOD  STANDING
TIME POWER LEVEL  TIME
NOTE:
•Prior to cooking fresh vegetables and fruit are at ambient temperature (20°C)
•Frozen vegetables are cooked from -18°C.
R-654M O/M & C/B  05/04/2001  11:01  Page 27 
						

							White rice
(long grain)
Brown rice
Spaghetti
(short cut)
Macaroni 
(short cut)
Tagliatelle
Pasta shells
Spaghetti/
Tagliatelle
Fusilli/Penne/
Conchiglie/
Farfalle
Ravioli
Tortellini (white)
Tortellini (brown)
Omelette
Scrambled
Fish Fillets
Whole fish &
Steaks (Trout,
Mackerel)
14 - 15 Minutes
20 - 21 Minutes
11 - 12 Minutes
12 - 13 Minutes
10 - 11 Minutes 
11 - 12 Minutes
3 - 5 Minutes
3 - 5 Minutes
6 - 8 Minutes 
6 - 8 Minutes
8 - 10 Minutes
15g (1/2oz) butter 
4 eggs (size 3) 
90ml  (6tbsp) milk
salt & pepper
15g (1/2oz) butter
2 eggs (size 3) 
30ml (2tbsp) milk
salt & pepper
6 - 7 Minutes
450g (1lb)
6 - 7 Minutes
450g (1lb)
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
100P
70P
70P
70PAdd 300ml (1/2 pint) boiling water/100g (4oz)
rice. Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g (4oz)
rice. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g (4oz)
pasta. Do not cover. Stir twice during cooking. 
1  Whisk together eggs and milk. Season.  
2  Place butter in a 25.4cm (10”) flan dish.  
Heat on 100P for 1 minute, until 
melted.  Coat the dish with the melted butter. 
3  Pour omelette mixture into flan dish. Cook on 
100P for 2 minutes. Whisk mixture 
and cook again on 100P for 4 minute.
1 Melt the butter in a bowl on 70P 
for 30 seconds.
2 Add the eggs, milk and seasoning and mix well.
3 Cook on 70P for 3 minutes, stirring 
every 30 seconds.
Place in a flan dish.
Cover with cling film.
Place in a flan dish.
Cover with cling film.2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
30 Seconds
30 Seconds
2-3 Minutes
3-4 Minutes
COOKING CHARTS
28
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FOOD ❇ COOKING MICRO METHOD  STANDING
TIME POWER LEVEL  TIME
EGGS                  INGREDIENTS
❇Cooking Time:  Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to
be adjusted according to quantity of rice or pasta, see Method.
Standing Time (rice & pasta only):  After standing, rinse in boiling water prior to serving.
•Eggs and fresh pasta are cooked from chilled (5°C)
DRIED PASTA
FRESH PASTA (CHILLED):
FISH
R-654M O/M & C/B  05/04/2001  11:01  Page 28