Sharp R-770B: R-1

Rice Cook Menu Guide

Menu

Menu

Quantity

Procedure

No.

Rice • Wash rice until water runs clear.

• Place rice and water into a deep cas-

serole (about 2

) and soak for 30

Serving (s) Rice Water

mins.

• Stir and cook with cover.

R-1

1 serve (1-2 persons) 150g 250ml

• After cooking, stir lightly and stand

2 serves (3-5 persons) 300g 480ml

coverd for 5 mins.

•You can select desired doneness by using

LESS/MORE setting. (See page E-34.)

Congee

• Wash rice until water runs clear.

• Place rice and water into a deep cas-

serole (about 2 ) and soak for 30

Serving (s) Rice Water

mins.

1 serve (1-2 persons) 50g 750ml

• Stir and cook uncovered.

• After cooking, stir and stand.

2 serves (3-5 persons) 80g 1400ml

•You can select desired doneness by using

LESS/MORE setting. (See page E-34.)

Menu Variation

R-2

★

eg

Congee with Pallock Fish and Peanuts

Ingredients: 100g Pallock fish (fried; chopped)

(3-5 persons) 50g Peanuts

1 slice salted turnip (chopped)

3 spring onions (chopped)

NOTE The ingredients can be added just

after finish, with salted turnip and spring

onions as garnish and sprinkles on top.

★

Congee with salted pork and preserved duck eggs

1

Ingredients: approx. 230g (

/2 lb) lean pork (chopped)

(3-5 persons) 2 preserved duck eggs (diced)

NOTE The ingredients can be added 10 min. before finish.

Porridge

• Wash rice until water runs clear.

• Place rice and water into a deep cas-

serole (2

for 1 serve, 3 for 2 serves)

Serving (s) Rice Water

and soak for 15 mins.

1 serve (1-2 persons) 100g 700ml

• Stir and cook uncovered.

• After cooking, stir and stand.

2 serves (3-5 persons) 140g 1400ml

•You can select desired doneness by using

LESS/MORE setting. (See page E-34.)

R-3

Menu Variation

You can enjoy the variation by putting some ingredients into Porridge just after finish or 10 mins

before finish.

★

eg

Chicken porridge: 200g Chicken (cut small pieces, precooked)

(3-5 persons) spring onion, cut 3cm long

★

Fish porridge : 250g fish (precooked)

(3-5 persons) 2 slices ginger (cut into stripes)

NOTE 1. Water temperature should be about 20°C at initial cooking.

2. The above serving should be entered in times of PCS as shown on the display.

E – 23