Sharp R-870B: 1

E – 30

Sensor Rice Cook

1. Rice

2. Congee

3. Porridge

* Suppose you want to cook 2 serves of Rice: —

Step

Press the SENSOR RICE COOK pad until

the desired menu number is displayed

(for rice press once).

Procedure

Pad Order

Display

1

Press the INSTANT COOK/START pad.

COOK

COVER

HELP

GHBUJN.

CTZCJH

SENSOR

NOTE

1. For this function, plain congee or porridge without any ingredients is instructed. If you want

to include ingredients, follow the Sensor Rice Cook menu guide in page E-31 for ingredients,

quantity and procedure.

2. If you select CONGEE, you can have comparatively thick and soupish one. If you select

PORRIDGE, you can have more watery and thin one.

3. This function can be used with Auto Start. See page E-37.

COVER and COOK will

flash on and off.

2

The cooking time will begin

counting down.

When it reaches zero, the

oven will "beep".

STIR, STAND, COVER will

be displayed.

COOK

HELP

CTZCJH GHBUJN.

SENSOR

COOK

HELP

CTZCJH GHBUJN.

SENSOR

Press to select 3 popular rice menus.

Follow the detailes provided in Sensor Rice Cook

Menu Guide.

* When the sensor detects the vapour

from the food, the remaining cooking

time will appear.

(eg. remaining cooking time is approx-

imately 4 min. 40 sec.)

RICE COOK

GHBUJNJDKTZBT

HBCF

RICE COOK

GHBUJNJDKTZBT

HBCF

 x 1

INSTANT COOK/START

>SCNHJT

GHBUJNJDKTZBT/

GECR

E – 31

Menu Variation

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

Ingredients:

approx. 230g (

1

/

2

 lb) lean pork (chopped)

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

NOTE

The ingredients can be added 10 min. before finish.

Serving (s)

Rice

Water

1 serve (1-2 persons)

150g

250ml

2 serves (3-5 persons)

300g

480ml

Serving (s)

Rice

Water

1 serve (1-2 persons)

50g

750ml

2 serves (3-5 persons)

80g

1400ml

Sensor Rice Cook Menu Guide R-1

Menu

 Procedure

Menu

No.

Quantity

Rice

• Wash rice until water runs

clear.

• Place rice and water into a deep

casserole (about 2 ) and soak

for 30 mins. Stir rice a few

times during soaking.

• Stir and cook with cover.

• After cooking, stir lightly and

stand for 5 mins with a cover.

• Wash rice until water runs

clear.

• Place rice and water into a deep

casserole (about 2 ) and soak

for 30 mins. Stir rice a few

times during soaking.

• Stir and cook uncovered.

• After cooking, stir and stand.

• Wash rice until water runs

clear.

• Place rice and water into a deep

casserole (2  for 1 serve, 3  for

2 serves) and soak for 15 mins.

Stir rice a few times during

soaking.

• Stir and cook uncovered.

• After cooking, stir and stand.

Congee

1-2 serves

1-2 serves

R-2

Serving (s)

Rice

Water

1 serve (1-2 persons)

70g

700ml

2 serves (3-5 persons)

140g

1400ml

Porridge

1-2 serves

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)

R-3

NOTE

Water temperature should be about 20

°

C at initial cooking.