Sharp R-870B: 3

E – 19

Crispy Snack

CRISPY SNACK will automatically compute the

cooking mode and cooking time.

* Suppose you want to cook 1 serve of Potato Skins.

Step

Procedure

Pad Order

Display

Press the CRISPY SNACK pad until the

desired menu number is displayed (for

Potato Skin press once).

Open the door. Add the toppings.

Close the door.

Press the INSTANT COOK/START pad.

1. Potato Skin

2. Garlic Bread

3. Chicken Wings

4. Salty Peanuts

5. Convenient Food

Press the INSTANT COOK/START pad.

3

 will be

displayed repeatedly.

COOK will flash on and off.

AUTO

COOK

FDNJ

GHBUJN.

HELP

INSTANT COOK/START

>SCNHJT

GHBUJNJDKTZBT/

GECR

4

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially the bottom heater will

become very hot, use thick oven gloves when putting/removing the food or turntable from the oven to

PREVENT BURNS.

CRISPY SNACK

ÜHECNYOFY

PFRECRF

 x 1

INSTANT COOK/START

>SCNHJT

GHBUJNJDKTZBT/

GECR

AUTO

COOK

HELP

FDNJ

GHBUJN.

AUTO

COOK

HELP

FDNJ

GHBUJN.

The cooking time will begin

counting down. When the

audible signals sound, the

oven will stop and 

 will be displayed

repeatedly.

2 1

CRISPY SNACK

ÜHECNYOFY

PFRECRF

The cooking time will begin

counting down to zero, when

it reaches zero, an audible

signal will sound and STAND

will be displayed.

E – 20

10 - 12 pieces

(1 piece, 35 - 40 g)

Potato Skin

350 g

Crispy Snack Menu Guide

Menu

Quantity

(one serve only)

 Procedure

Initial

Temperature

Menu

No.

• Cut out the potato skins into slices of

0.5 cm thick, 5 x 7 cm in size  (total

weight of potato skins should be around

350 g).

• Put the potato skins on the turntable

brushed with oil (with skin side down).

• Cook uncovered.

• When oven has stopped, splinkle

slightly with salt and pepper.

• Layer cheese slices and bacon dices

and green onion dices on top of the

potato skins.

• Continue to cook.

• After cooking, stand.

• Serve with sour cream.

• Spread the garlic spread evenly on the

French bread.

• Arrange the French bread along the

edge of low rack.

• After cooking, stand.

• Wash the chicken mid-joints, pierce

the skin, pat dry and marinate with the

sauce mixture. (If chicken wings are

used, separate at joints into 3 parts

each, discarding tip.)

• Arrange the mid-joints on low rack.

• After cooking, stand.

• Spread the peanuts on the turntable.

• When oven has stopped, stir. And then

continue to cook.

• When oven has stopped again, stir.

And then continue to cook.

• When oven has stopped again, take

out the peanuts and mix sparingly with

oil and salt, then spread the peanuts

evenly on the turntable again.

• Continue to cook.

• After cooking, stir and stand.

• Remove from package.

• Put onto the turntable lined with oil-

brushed foil paper.

• When oven has stopped, turn over.

And then continue to cook.

• When oven has stopped again, turn

over and brush oil on foil paper lined

turntable where necessary.

• Continue to cook.

• After cooking, stand.

20-25˚C

Room

temperature

CS-2

Garlic Bread

20-25˚C

Room

temperature

Ingredients:

7 slices

French bread (2cm thick)

Few

Garlic Spread

7 pieces

1 piece,

approx. 25 g

Chicken Wings

20-25˚C

Room

temperature

Ingredients:

12 (350-450g)

Chicken mid-joints

(or 10

Chicken wings)

Sauce:

2 tbsp

Soya sauce

3 tbsp

Barbecue Sauce

Drops

Tabasco Sauce

Few

Salt & pepper

CS-4 CS-3

Ingredients:

1-2(350g) Whole Potatoes (cooked)

Few

Sour Cream

Toppings:

70-75g

Cheddar Cheese (0.5cm slices)

Few

Salad bacon (diced)

Few

Green onion (diced)

To taste

Salt & pepper

280 - 330 g

Convenient Food

eg:

-Fish Fingers

-Fried Shrimp

-18˚C

Frozen

temperature

20-25˚C

Room

temperature

Salty Peanuts

300 g

CS-5 CS-1