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Sharp R-852 Manual

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PIZZA/POTATO/INSTANT ACTION
ENGLISH
The PIZZA, POTATO AND INSTANT ACTION functions automatically work out the correct cooking mode and
cooking time of the foods illustrated below.
NOTES:
When manipulation is required (eg: to turn food over) the oven will stop and the audible signal will sound, the display
will show the necessary action. To continue cooking, press the +1 min /START key. The final temperature of the
food will vary according to its initial temperature. Check food is piping hot after cooking. If necessary, you can extend
the cooking time. Always refer to the cooking charts given in the separate cookery book.
Input the menu by pressing the desired key. The INSTANT ACTION can only be input within 2 minutes after
cooking completion, closing the door or pressing the STOP key.
To increase the weight press the selected key until the desired weight is displayed. Enter the weight of the food only.
Do not include the weight of the container.
For food weighing more or less than the weights/quantities given in the cooking charts (see separate cookery
book) cook using manual operation.
The programmed cooking times are average times. If you want to alter the cooking times of PIZZA, POTATO
and INSTANT ACTION, use the LESS ( ) or MORE ( ) keys. For best results use the cooking chart
instructions (see separate cookery book).
The oven will start to cook instantly after the weight has been input.
1.
2.
3.
4.
Warning:
The oven cavity, door, outer cabinet, turntable, racks, dishes and especially the bottom grill will become
very hot. Use thick oven gloves when removing food or the turntable from the oven to prevent burns.
What you need to know when using PIZZA/POTATO/INSTANT ACTION :
FRESH PIZZA/FRESH QUICHE key
BOILED/JACKET POTATOES key
FROZEN PIZZA/
FROZEN QUICHE key
FRENCH FRIED POTATO key
INSTANT ACTION keys
Example: Suppose you want to cook 200 g of French Fried Potatoes.
Choose the menu and quantity by
pressing the FRENCH FRIED
POTATO key once.
The oven will instantly
begin to cook.
x1
R-852 ENGLISH 5/5/99 2:05 pm Page 17
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