Sharp Corporation DMR0176 사용자 설명서

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The AUTO ROAST setting roasts perfectly. Preheat-

ing the oven is not necessary for roasting meat and 

poultry. Place foods on the rack which holds meat out 

of its juices. Never cover the rack with aluminum foil. 

You don’t need a pan because the turntable will catch 

the drippings.
HELPFUL TIPS:
•

Shield thin or bony areas of roasts or breast, wing 

tips and legs of poultry to prevent overbrowning. 

Use small smooth strips of aluminum foil.

Should you wish to have gravy, place a shallow 

oven-glass baking dish below the meat on the rack 

to collect any juices. When food is done, simply 

make gravy in the baking dish and cook using 

HIGH power.

Roast less-tender cuts of beef in heat-resistant 

and microwave-safe covered casserole or in oven 

cooking bag set in baking dish. Covering helps 

tenderize meat.

Check doneness after minimum time using a meat 

thermometer. Add additional time, if necessary.

After cooking, cover roasts with “tent” of foil and let 

stand 5 to 10 minutes before carving.

 

4  to 5-pound round or chuck pot roast

 

1

/

2

  teaspoon salt

 

1

/

2

  teaspoon garlic powder

 

1

/

2

  teaspoon dried thyme leaves

 

1

/

8

  teaspoon pepper

 

4  potatoes, peeled and quartered

 

3  onions, quartered

 

2  carrots, sliced

 

3

/

4

  cup water

 

2  tablespoons brown bouquet sauce

Makes 8 servings

Place meat in 4-quart casserole. Pat seasonings into 

meat. Add vegetables. Combine water and browning 

sauce; pour into casserole dish. Cover with lid. 
Cook 21 to 23 minutes per pound on HIGH MIX 

CONVECTION (325°F) or until meat is fork-tender. 

Allow to stand 5 minutes.
Nutrition facts per serving:

Calories: 325 

Protein: 36 g.

Carbohydrate: 21 g.

Fat: 11 g

Cholesterol: 102 mg.

Sodium: 227 mg.

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 1

1

/

2

  pounds ground beef

 

1 egg

 

1  small onion, chopped

 

1  carrot, grated

 

1  stalk celery, finely chopped

 

1

/

2

  cup seasoned bread crumbs

 

1

/

4

  cup catsup

 

1

/

2

  teaspoon dried thyme leaves

 

1

/

4

  teaspoon garlic powder

 

1

/

8

  teaspoon pepper

 

1

/

4

  pound boiled ham, sliced

 

1

/

4

  pound Swiss cheese, sliced

Makes 6 servings

Thoroughly combine all ingredients except ham and 

cheese. On a sheet of wax paper, press mixture into 

a 9 x 12-inch rectangle. 
Layer sliced ham on meat, then cheese. Roll up, 

starting at narrow end. Seal ends to form loaf. Place 

seam side down in loaf pan, 9 x 5 inches. Cook 35 to 

40 minutes on HIGH MIX CONVECTION (325°F) or 

until internal temperature reaches 155°F. Cover and 

allow to stand 5 to 10 minutes.
Nutrition facts per serving:

Calories: 384 

Protein: 30 g.

Carbohydrate: 12 g.

Fat: 23 g

Cholesterol: 145 mg.

Sodium: 525 mg.

C