Sharp R-870B - Инструкция по эксплуатации - Страница 70

E – 24

Auto Grill Menu Guide

Menu

 Procedure

Menu

No.

Initial

Temperature

Weight (KG)

8 - 12˚C

0.1 - 0.4kg

• Wash fish thoroughly and remove scales.
• Make a few slits on the skin of fish, pierce

the eyes of fish.

• Pat dry, then brush oil on fish body.
• Place on the high rack (brushed lightly

with oil), uncovered.

• When oven stops, turn it over. Continue

to cook.

• When oven stops, turn it over again.

• Cut the whole lobster into 2 halves.
• Wash the lobster halves and remove all

substances inside its head.

• Sprinkle little cornflour over surface of

lobster's body.

• Slice cheese in about 1 cm thickness and

cover the top of lobster with the cheese.

• Place on a ceramic plate, then on the

high rack.

• Cook uncovered.
• 1/2 (1pc) or 1 (2pcs) lobster can be cooked

each time. But whenever small size of
lobster is cooked, make sure the (

)

LESS pad is entered for best results.

• Steak is recommended to have a thick-

ness of about 1.5 cm to get good result.

• Season as desired.
• Place on the high rack.
• When oven stops, turn steak over.
• After cooking, stand.
• Serve with hot sauce where necessary.

0.1 - 0.6kg

1 lobster,

Regular size:

360g to 600g

Small size (LESS)

240g to 360g

Grilled Fish

eg: Hake

Bass
etc.

NOTE

8 - 12˚C

0.2 - 0.6kg

AG-3

AG-2

AG-1

Grilled Lobster

10 - 14˚C

• The tail of lobsters should be made

“flat” as much as possible to avoid
getting burnt.

• Lobsters should be fresh, otherwise

there will be much “juice” came out
during and after cooking.

• Lobsters should be transferred to

another plate after cooking as the
cheese might melt and spread
around the plate, making it messy
and not presentable when serve.

Steak
(Beef Steak)