Sharp Carousel R-331Y, Carousel R-331YS Operation Manual

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OPERATION MANUAL

AND

COOKBOOK

MICROWAVE OVEN

MODELS

R-331Y(S)

INTRODUCTION

Thank you for buying a Sharp Microwave Oven.

Please keep this operation manual handy, as it describes all the features of your oven and will enable you to cook many varieties of foods.

The manual is divided into two sections:

1. OPERATION (P2~P15) This section describes your oven and teaches you how

to use all the features.

2. COOKING GUIDE This section is at the back of the manual, it contains

the more commonly used information such as how to prepare food, which cooking utensil to use, standing time.

It also contains recipes for automatic cooking and

manual cooking.

Please take some time to read your operation manual carefully, paying particular attention to the warnings and special notes, the automatic cooking menus programmed into your new oven have been carefully developed to give optimum results when the step by step instructions are followed.

When selecting another home appliance, please again consider our full range of Sharp products.

CONTENTS

Warranty Inside of front cover

Introduction 1

Warning 2

Special Notes and Warning 3

Installation Instructions 4

Oven Diagram 4

Operation of Touch Control Panel 5

Control Panel Display 5

Touch Control Panel Layout 5

Before Operating 6

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme During Cooking 6

Manual Operations 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Increasing Time During a Cooking Programme

Automatic Operations 10

Notes for Automatic Operations 10

Instant Action 10

Express Defrost 11

Easy Defrost 12

Other Convenient Features 13

Less/More Setting 13

Timer 14

Child Lock 14

Demonstration Mode 14

Alarm 14

Care and Cleaning 15

Service Call Check 15

Speciﬁ cations 15

Cooking Guides

Quick Reference Guide See last page

page

q-2$

WARNING

IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE. To reduce the risk of ﬁ re in the oven cavity:

a. Do not overcook food. b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven. c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled. d. Look at the oven from time to time when food is heated in disposable containers made of plastic, paper or other combustible materials for signs of smoke or burning. e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven off, and

disconnect the power plug, or shut off power at the fuse or circuit breaker panel. To reduce the risk of an explosion or delayed eruptive boiling when handling the container. Your microwave oven is capable of heating food and beverages very quickly therefore, it is very important that you select the appropriate cooking time and power level for the type and quantity of food to be heated. If you are unsure of the cooking time and power level required, begin with low cooking times and power levels until the food is sufﬁ ciently heated evenly throughout. Additionally:

a. Do not place sealed containers in the oven. Babies bottles ﬁ tted with a screw cap or teat are considered

to be sealed containers.

b. Do not use excessive amount of time.

c. When boiling liquids in the oven, use a wide-mouthed container.

d. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids.

e. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting a

spoon or other utensil into the container. This oven is for home food preparation only and should only be used for heating, cooking and defrosting food and beverage. It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags. Never operate the oven whilst any object is caught or jammed between the door and the oven. Do not try to adjust or repair the oven yourself. It is hazardous for anyone other than a qualiﬁ ed service technician trained by SHARP to carry out any service or repair operation. Especially those which involve the removal of a cover which gives protection against exposure to microwave energy are very hazardous. Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualiﬁ ed service technician trained by SHARP. It is particularly important that the oven door closes properly and that there is no damage to: (1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven cavity (buckled or deformed), (4) Burn marks on the door seal faces. Do not bump, or catch utensils, loose clothes and your accessories on the door safety latches when removing food from the oven. Never poke an object, particularly a metal object, through a grille or between the door and the oven while the oven is operating. Never tamper with or deactivate the door safety latches. Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enough heat from the food can transfer through utensils to cause skin burns. Should the power supply cord become damaged, it must be replaced with a special cord supplied by a SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualiﬁ ed service technician trained by SHARP in order to avoid a hazard. If the oven lamp fails please consult your dealer or a qualiﬁ ed service technician trained by SHARP. Avoid steam burns by directing steam away from the face and hands. Slowly lift the furthest edge of a dish's cover including microwave plastic wrap etc., and carefully open popcorn and oven cooking bags away from the face. Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot surfaces or sharp edges. To prevent the turntable from breaking:

a. Before cleaning the turntable with water, leave the turntable to cool.

b. Do not place anything hot on a cold turntable.

c. Do not place anything cold on a hot turntable. Do not place anything on the outer cabinet. Do not store food or any other items inside the oven. Make sure the utensil does not touch the interior walls during cooking. Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use. This appliance is not intended for use by young children or inﬁ rm persons without supervision. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

yourself.

SPECIAL NOTES AND WARNING

DO DON’T

Eggs, fruits, vegetables, nuts, seeds, sausages and oysters

* Puncture egg yolks and whites and

oysters before cooking to prevent "explosion".

* Pierce skins of potatoes, apples,

squash, hot dogs, sausages and oysters so that steam escapes.

* Cook eggs in shells. This prevents

* Cook hard/soft boiled eggs. * Overcook oysters. * Dry nuts or seeds in shells.

"explosion", which may damage the oven or injure yourself.

Popcorn * Use specially bagged popcorn for the

microwave oven.

* Listen while popping corn for the

popping to slow to 1-2 seconds.

Baby food * Transfer baby food to small dish and

heat carefully, stirring often. Check for suitable temperature to prevent burns.

* Remove the screw cap and teat before

warming baby bottles. After warming shake thoroughly. Check for suitable temperature.

General * Food with ﬁ lling should be cut after

heating, to release steam and avoid burns.

* Use a deep bowl when cooking liquids

or cereals to prevent boiling over.

Liquids (Beverages)

Canned foods * Remove food from can. * Heat or cook food while in cans.

* For boiling or cooking liquids see

WARNING on page 2 to prevent explosion and delayed eruptive boiling.

* Pop popcorn in regular brown bags or

glass bowls.

* Exceed maximum time on popcorn

package.

* Heat disposable bottles. * Overheat baby bottles. Only heat until warm. * Heat bottles with nipples on.

* Heat baby food in original jars.

* Heat or cook in closed glass jars or

airtight containers.

* Deep fat fry. * Heat or dry wood, herbs, wet papers,

clothes or ﬂ owers.

* Operate the oven without a load (i.e.

an absorbing material such as food or water) in the oven cavity.

* Heat for longer than recommended

time. See REHEATING-FOOD CHART on page

2!.

Sausage rolls, Pies, Christmas pudding

Meats * Use a microwave proof roasting rack to

Utensils * Check the utensils are suitable for

Aluminium foil * Use to shield food to prevent over

Browning dish * Place a suitable insulator such as a

* Cook for the recommended time.

(These foods have high sugar and/or fat contents.)

collect drained juices.

MICROWAVE cooking before you use them.

cooking.

* Watch for sparking. Reduce foil or keep

clear of cavity walls.

microwave and heat proof dinner plate between the turntable and the browning dish.

* Overcook as they may catch ﬁ re.

* Place meat directly on the turntable for

cooking.

* Use metal utensils for MICROWAVE

cooking. Metal reﬂ ects microwave energy and may cause an electrical discharge known as arcing.

* Use too much. * Shield food close to cavity walls. Sparking can damage the cavity.

* Exceed the preheating time

recommended by the manufacturer. Excessive preheating can cause the glass turntable to shatter and/or damage internal parts of the oven.

INSTALLATION INSTRUCTIONS

1. Remove all packing materials from the oven cavity, (do not remove the waveguide cover), and the feature

sticker from the outside of the door, if there is one. Check the unit for any damage, such as a misaligned door, damaged door seals around the door or dents inside the oven cavity or on the door. If there is any damage, please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED BY SHARP and repaired, if necessary.

2. Accessories provided

1)Turntable 2) Roller stay 3) Operation manual and Cook book

3. Place the roller stay in the coupling on the oven ﬂ oor, then place the turntable on to the roller stay, ensuring it is located ﬁ rmly. Refer to OVEN DIAGRAM below. NEVER operate the oven without the roller stay and turntable.

4. The oven should not be installed in any area where excessive heat and steam are generated, for example, next to a conventional oven unit. The oven should be installed so as not to block ventilation openings. When mounting on bench top : Allow at least 15cm on the top, 10cm on both sides and 5cm at the rear of the oven for adequate air circulation.

When building the oven into a cabinet or wall, Sharp built-in kit model numbers RK-J32S are available which enable

the microwave oven to be integrated within a kitchen, the kits are available from your retailer. Read carefully the installation instructions for the built-in kits before installation. These built-in kits have been tested according to Australian Standards. Sharp does not recommend the use of any other built-in kits.

If the oven is to be positioned near a conventional oven, ensure that adequate space is allowed, and a suitable

heat shield is incorporated between the two to prevent damage to the oven and the built-in kit caused by heat.

WARNING: The electrical outlet must be readily accessible so that the unit can be unplugged easily in an

emergency.

5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal injury for failure to observe the correct electrical connecting procedure.

The A.C. voltage must be single phase 230 – 240V, 50Hz.

6. This appliance must be earthed.

7. Operate the oven from a general purpose domestic outlet.

If a generator is used, do not operate the oven with non-sinusoidal outputs.

OVEN DIAGRAM

1. Door open button

2. Oven lamp

3. Door hinges

4. Door safety latches

5. See through door

6. Door seals and sealing surfaces

7. Coupling

8. Waveguide cover (Do not remove)

9. Touch control panel (See page 5)

10. Liquid crystal display

11. Ventilation openings

12. Power supply cord

13. Turntable

14. Roller stay

15. Rating label

16. Menu label

OPERATION OF TOUCH CONTROL PANEL

The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control panel.

An entry signal tone should be heard each time you press the control panel to make a correct entry.

In addition an audible signal will sound for approximately 2 seconds at the end of the cooking cycle, or 4 times when cooking procedure is required.

Control Panel Display

Indicators

Touch Control Panel Layout

EXPRESS DEFROST PAD Press to select the Express Defrost menu.

POWER LEVEL PAD Press to select microwave power setting. If not pressed, HIGH is automatically selected. Press to alter the cooking result for automatic operations.

STOP/CLEAR PAD Press to clear during programming. Press once to stop operation of oven during cooking; press twice to cancel cooking pro-gramme.

INSTANT ACTION PADS Press to cook or reheat 8 popular menus.

EASY DEFROST PAD Press to select the Easy Defrost menu.

NUMBER PADS Press to enter cooking time, clock time, weight of food.

TIMER/CLOCK PAD Press to set clock, timer, child lock or demonstration mode.

INSTANT COOK/START PAD Press to start oven after setting programmes. Press once to cook for 1minute at HIGH or increase by 1 minute multiples each time this pad is pressed during cooking.

BEFORE OPERATING

Getting Started

Step Procedure Pad Order Display

Plug the oven into a power point and switch on the power.

Ensure the oven door is closed.

Flashing eights

Press the STOP/CLEAR pad so that the oven beeps.

STOP

CLEAR

Only the dots will remain.

Clock Setting

* To enter the present time of day 11:34 (AM or PM).

Step Procedure Pad Order Display

Press the TIMER/CLOCK pad.

TIMER

CLOCK

The dots (:) will ﬂ ash on and off.

Enter the correct time of day by pressing the numbers in sequence.

Press the TIMER/CLOCK pad again.

TIMER

CLOCK

This is a 12 hour clock. If you attempt to enter an incorrect clock time (eg. 13:45), will appear in the display. Press the STOP/CLEAR pad and re-enter the time of day (eg. 1:45).

If you wish to know the time of day during the cooking or timer mode, press the TIMER/CLOCK pad. As long as your ﬁ nger is pressing the TIMER/CLOCK pad, the time of day will be displayed.

Stop/Clear

Press the STOP/CLEAR pad once to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

To Cancel a Programme During Cooking

Press the STOP/CLEAR pad twice.

MANUAL OPERATIONS

Microwave Time Cooking

This is a manual cooking feature, ﬁ rst enter the cooking time then the power level. There are ﬁ ve different power levels. You can programme up to 99 minutes, 99 seconds.

30%

(MEDIUM

Power level

10%

(LOW)

LOW)

Display

Examples of foods typically cooked on microwave oven power level

This variable cooking control allows you to select the rate of microwave cooking. If a power level is not selected, then 100% power is automatically used. * Suppose you want to time cook for 2 minutes 30 seconds on 100% power.

Step Procedure Pad Order Display

Enter desired cooking time.

Keeping food warm

Defrost Softening butter

50%

(MEDIUM)

70%

(MEDIUM

HIGH)

Casseroles Cakes

Mufﬁ ns Slices

Seafood

Vegetables Rice/ Pasta Fruit

START will ﬂ ash on and off.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

100%

(HIGH)

To lower the power press the POWER LEVEL pad until desired power level is displayed. * Suppose you want to cook Fish Fillets for 10 minutes on 50% power.

Step Procedure Pad Order Display

Enter desired cooking time.

Select power level by pressing the POWER EVEL pad as required (for 50%

press three times).

Press the INSTANT COOK/START pad.

If the door is opened during cooking process, the cooking time in the readout automatically stops. The cooking time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed. If you wish to know the power level during cooking, press the POWER LEVEL pad. As long as your ﬁ nger is touching the POWER LEVEL pad, the power level will be displayed. If more than 20 minutes on 100% power is entered, the microwave power will be reduced after 20 minutes to avoid overheating.

The timer begins to count down.

START will ﬂ ash on and off.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer begins to count down.

Sequence Cooking

Your oven can be programmed with up to 3 automatic cooking sequences, automatically switching from one variable power setting to the next. * Suppose you want to cook for 10 minutes on 50% followed by 3 minutes on 100%.

Step Procedure Pad Order Display

Enter desired cooking time.

START will ﬂ ash on and off.

Select desired power level by pressing the POWER LEVEL pad (for 50% press

three times).

For second sequence, enter desired time for cooking time.

If power is not selected, the oven will operate at 100% power.

Press the INSTANT COOK/START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer begins to count down to zero. When it reaches zero,

the second sequence will appear and the timer will begin counting down to zero again.

Instant Cook™

For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on 100% power.

Step Procedure Pad Order Display

Press the INSTANT COOK/START pad. Within 3 minutes of closing the door.

Press the INSTANT COOK/START pad until desired time is displayed. Each time the pad is pressed, the cook time is increased by 1 minute.

INSTANT COOK

START

The timer begins to count down.

Increasing Time During a Cooking Programme

Microwave time can be added during a cooking programme using the INSTANT COOK/START pad.

* Suppose you want to increase the cooking time by 2 minutes during 5 minutes on 50% power cooking.

(at the moment the remaining cooking time is 1 min. 30 sec.)

Step Procedure Pad Order Display

Enter desired cooking time.

START will ﬂ ash on and off.

Select power level by pressing the POWER LEVEL pad as required (for

50% press three times).

Press the INSTANT COOK/START pad.

Press the INSTANT COOK/START pad twice to increase the cooking time by

two minutes.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer starts to count down.

INSTANT COOK

START

x 2

AUTOMATIC OPERATIONS

Notes for Automatic Operations

1. When using the automatic features, carefully follow the instructions provided in each MENU GUIDE to achieve the best result.

If the instructions are not followed carefully, the food may be overcooked or undercooked or

displayed.

2. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually. Refer to manual cooking charts in RECIPES section.

3. To change the ﬁ nal cooking or defrosting result from the standard setting, press the POWER LEVEL pad once (for more) or twice (for less) after selecting desired setting. Refer to page 13.

4. The ﬁ nal cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.

5. To avoid children's misuse, each INSTANT ACTION pad can be used only within 3 minutes of a preceding operation.

6. To defrost foods above or below the weights allowed on the EXPRESS DEFROST MENU GUIDE, use EASY DEFROST or defrost manually.

more or less than weight of foods suggested in EASY DEFROST MENU GUIDE is programmed when the INSTANT

COOK/START pad is pressed.

To clear, press the STOP/CLEAR pad and reprogramme.

8. When entering the weight of the food, round off the weight to the nearest 0.1kg (100g). For example, 1.65kg would become 1.7kg.

will be displayed if:

Instant Action

may be

The Instant Action allows you to cook or reheat several popular foods. Follow the instructions provided in the INSTANT ACTION MENU GUIDE on page

and r of the cooking guides.

* Suppose you want to cook 2 Jacket Potatoes.

Step Procedure Pad Order Display

Press the JACKET POTATO pad until the desired quantity is displayed (for 2 pieces press twice).

JACKET POTATO

x 2

After about 2 sec.

The cooking time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and CHECK will ﬂ ash on and off.

Open the door. Turn over potatoes. Close the door.

Press the INSTANT COOK/START pad.

START will ﬂ ash on and off.

INSTANT COOK

START

The cooking time will begin counting down. When it reaches zero, the oven will "beep".

Express Defrost

1. Fish Fillets

2. Chicken Fillets

3. Sausages/ Minced Meat

* Suppose you want to defrost 0.5 kg of Chicken Fillets.

Step Procedure Pad Order Display

Press the EXPRESS DEFROST pad until the desired menu number is displayed

(for Chicken Fillets press twice).

Press the INSTANT COOK/START pad.

Open the door. Remove defrosted pieces, turn over remaining pieces.

Close the door.

EXPRESS DEFROST rapidly defrosts 0.5 kg of speciﬁ c foods. Follow the instructions provided in the EXPRESS DEFROST

MENU GUIDE on page

EXPRESS DEFROST

INSTANT COOK

START

of the cooking guides.

x 2

The defrosting time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and CHECK will ﬂ ash on and off.

Press the INSTANT COOK/START pad.

START will ﬂ ash on and off.

INSTANT COOK

START

The defrosting time will begin counting down. When it reaches zero, the oven will "beep".

Easy Defrost

1. Steak/Chops

2. Roast Meat

3. Poultry

4. Chicken Pieces

* Suppose you want to defrost 1.0 kg of Chicken Pieces.

Step Procedure Pad Order Display

Press the EASY DEFROST pad until the desired menu number is displayed (for Chicken Pieces press four times).

Press the number pads to enter weight.

EASY DEFROST will automatically compute the microwave power and defrosting time.

Follow the instructions provided in the EASY DEFROST MENU GUIDE on page

DEFROST

of the cooking guides.

EASY

x 3

KG will ﬂ ash on and off.

KG stops ﬂ ashing and START will ﬂ ash on and off.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

The defrosting time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and CHECK will ﬂ ash on and off.

Open the door. Remove defrosted pieces, turn over remaining pieces.

Close the door.

Press the INSTANT COOK/START pad.

START will ﬂ ash on and off.

INSTANT COOK

START

The defrosting time will begin counting down. When it reaches zero, the oven will "beep".

OTHER CONVENIENT FEATURES

Less/More Setting

The cooking times programmed into the automatic menus are tailored to the most popular tastes. To adjust the cooking time to your individual preference use the "more" or "less" feature to either add (more) or reduce (less) cooking time.

The LESS/MORE pads can be used to adjust the cooking time of the following features – INSTANT ACTION – EXPRESS DEFROST – EASY DEFROST

(1) INSTANT ACTION * Suppose you want to reheat 1 cup of Beverage for less time than the standard setting.

Step Procedure Pad Order Display

Press the BEVERAGE pad once.

BEVERAGE

x 1

Press the POWER LEVEL pad twice within 2 seconds.

(2) EXPRESS DEFROST/EASY DEFROST * Suppose you want to defrost 1.0 kg of Chicken Pieces (Easy Defrost) for more time than the standard setting.

Step Procedure Pad Order Display

Press the EASY DEFROST pad four times for Chicken Pieces.

Press the number pads to enter weight.

POWER

LEVEL

x 2

EASY

DEFROST

x 4

Press the POWER LEVEL pad once.

POWER

LEVEL

x 1

Press the INSTANT COOK/START pad.

For EXPRESS DEFROST select the menu using the EXPRESS DEFROST pad instead of the EASY DEFROST pad in step 1 and go to step 3.

INSTANT COOK

START

Timer

Use this feature as a general purpose timer. Examples include:

timing boiled eggs cooked on the stove top. timing the recommended standing time of food.

You can enter any time up to 99 minutes, 99 seconds. If you want to cancel the timer during the count down phase simply press STOP/CLEAR and the display will return to showing the time of day.

* Suppose you want to set the timer for 3 minutes to boil an egg on the stove top.

Step Procedure Pad Order Display

Enter desired time.

Once the egg has come to the boil in the saucepan you can start the timer.

Press the TIMER/CLOCK pad .

TIMER

CLOCK

The timer begins to countdown. When the timer reaches zero, the oven will "beep". appear in the display.

will

Child Lock

If the oven is accidentally started with no food/liquid in the cavity, the oven could be damaged. To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.

To set the Child Lock, press the TIMER/CLOCK pad, press the number pad COOK/START pad and hold for 3 seconds.

The Control Panel is now locked, each time a pad is pressed, the display will show "SAFE".

To unlock the control panel, press the TIMER/CLOCK pad, the number pad The time of day is displayed and the oven is ready to use.

will appear in the display.

and ﬁ nally press the INSTANT

and the STOP/CLEAR pad.

Demonstration Mode

This feature is mainly for use by retail outlets, and also allows you to practice the key operation.

To demonstrate, press the TIMER/CLOCK pad, press the number pad COOK/START pad and hold for 3 seconds.

Cooking operations can now be demonstrated with no power in the oven. For example, press INSTANT COOK/START pad, and the display will show timer reaches zero,

To cancel, press the TIMER/CLOCK pad, the number pad

will appear in the display.

Alarm

Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times after 2 minutes.

If you do not remove the food at that time, the oven will "beep" 3 times after 4 minutes and 6 minutes.

and ﬁ nally press the INSTANT

will appear in the display.

and count down to zero at ten times the speed. When the

and the STOP/CLEAR pad.

CARE AND CLEANING

Disconnect the power supply cord before cleaning or leave the door open to inactivate the oven.

CLEAN THE OVEN AT REGULAR INTERVALS - Keep the oven clean and remove any food deposits, or it could lead to deterioration of the surface. This could adversely affect the life of the appliance and possibly resultin a hazardous situation.

Exterior:

The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of harsh abrasive cleaners. Keep the ventilation openings free of dust.

Door:

Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to remove any spills or spatters. Do not use abrasive cleaners.

Touch Control Panel:

Wipe the panel with a cloth dampened slightly with water only. Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.

Interior walls:

To clean the interior surfaces, wipe with a soft cloth and warm water. After use wipe the waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes may overheat and begin to smoke or catch ﬁ re. Do not remove the waveguide cover. DO NOT USE A COMMERCIAL OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.

Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

SERVICE CALL CHECK

Please check the following before calling for service:

1. Does the display light up? YES _______ NO _______

2. When the door is opened, does the oven lamp come on? YES _______ NO _______

3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Oven lamp should

go off if door is closed properly. Press the INSTANT COOK/START pad once. A. Does the oven lamp come on? YES _______ NO _______ B. Does the cooling fan work? YES _______ NO _______ (Put your hand over the rear ventilation openings.) C. Does the turntable rotate? YES _______ NO _______ (The turntable can rotate clockwise or counterclockwise. This is quite normal.) D. After one minute, did an audible signal sound and COOK indicator go off? YES _______ NO _______ E. Is the water inside the oven hot? YES _______ NO _______ If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter box. If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE APPROVED

BY SHARP.

NOTE: 1. If time in the display is counting down rapidly, check Demonstration Mode. (See page 14 for detail.)

2. If you cook the food over 20 minutes on 100% power, the microwave power will be automatically reduced to

avoid overcooking.

SPECIFICATIONS

AC Line Voltage: Single phase 230–240V, 50Hz AC Power Required: 1.60 kW Output Power: 1100 W* (IEC test procedure) Microwave Frequency: 2450 MHz (Class B/Group 2)** Outside Dimensions: 520mm(W) x 310mm(H) x 448mm(D) Depth with the door open: 826mm Cooking Uniformity: Turntable (ø320mm tray) system Weight: Approx. 16 kg * When tested in accordance with AS/NZS 2895.1:2007 ** This is the classiﬁ cation of ISM (Industrial, Scientiﬁ c and Medical) equipment described in the International Standard

CISPR11.

HINTS

• Always place the stems of vegetables – e.g. cauliﬂ ower, broccoli – toward the outside of the dish. The stems are tougher than the ﬂ ower, so this will ensure even cooking.

• Ice-cream containers were made for freezing food and are not suitable for use in a microwave oven.

• Remember: When melting chocolate in the microwave oven, it holds its shape until stirred. Heat for 2-2½ minutes per 100 g on MEDIUM. DO NOT COVER.

• Jams and chutneys are great when made in the microwave, as they retain their colour and ﬂ avour. As cooking time is so short, less evaporation occurs. Therefore pectin or a jam setting agent is required to make jam set.

• To obtain more juice from oranges, lemons or limes, prick skin, microwave 30 seconds on HIGH and stand 2 minutes before squeezing.

• Warm jam for a quick glaze. Heat 2-3 tablespoons for 30 seconds on HIGH; strain if necessary while hot.

• Soften cream cheese for dips or beating by removing foil wrapper and cooking for 1 minute on MEDIUM LOW.

• To melt marshmallows, place 100 g in a large bowl. Cook for 30 seconds on HIGH.

• To dissolve gelatine, mix 1 teaspoon gelatine with 2 tablespoons water and cook for 20-30 seconds on HIGH. Stir well.

• To blanch almonds place 100 g in a bowl with 1 cup of water. Cook for 5 minutes on HIGH.

• If brown sugar becomes hard, simply soften in the microwave oven. Place a cup at a time in a bowl with a slice of bread. Cover with plastic wrap and cook for 40 seconds on HIGH.

• Soften 6-8 honey-snap biscuits for 30 seconds on HIGH. Shape into base of patty dish for quick tartlet cases.

• Place a chocolate after-dinner mint on top of 6 patty cakes; arrange cakes evenly on turntable. Cook about 50-60 seconds on HIGH, or until chocolate is soft. Gently spread chocolate mint evenly over patty cake for a quick icing.

• To soften honey, remove metal lid from jar and microwave on HIGH for 30 seconds.

• Stuffed mushrooms are a terriﬁ c idea. Provided the ﬁ lling is cooked, twelve mushrooms placed on a layer of paper towel will take approx imately 3 minutes to heat on HIGH.

• To remove odours, place 1-litre water with slice of lemon or 1 teaspoon vanilla essence in the microwave. Cook for 20 minutes on HIGH.

• As microwave cooking time is so quick, food should be seasoned to taste with herbs and spices after cooking.

• To peel a tomato, pierce the skin with a fork 3-4 times. Place on a rack and cook for 45-60 seconds on HIGH. Stand for 3 minutes before peeling.

• Lightly prick the skin of chicken before cooking. This prevents the loud popping noises.

• Peeling garlic is made easier by placing a clove in the microwave for 10 seconds on HIGH.

• Pierce the skin of chicken livers with a fork before cooking to prevent popping of the internal fat. Cover with paper towel when cooking.

• The ﬂ avour of wine in food is highlighted with the short microwave cooking time, so adjust the quantity to your taste.

• Tomato sauce can be warmed for 30 seconds on HIGH to give it a pouring consistency. (ensure lid is removed.)

• When cooking sauces in the microwave use less liquid: the absence of direct heat means sauces do not reduce as much as stovetop-prepared sauces.

• Rice and pasta cook well in small quantities. Use a large container to prevent boiling over.

• FOIL. Contrary to popular belief, foil can be used in the microwave – for shielding, not covering. It must not come in contact with the walls of the microwave. Foil directs microwave energy away from delicate or thin areas of food, toward areas that need more cooking. It is essential for even defrosting. Place foil over the thawed sections, allowing the frozen portions to continue defrosting.

• To enhance the colour and ﬂ avour when roasting chicken, mix some brown sugar, honey and a little soy sauce together and brush both sides of poultry before and during cooking.

• To blanch vegetables for freezing, place 150 g of vegetables in a dish with 1 tablespoon of water. Cover and cook on HIGH for of the usual cooking time. After cooking, immerse immediately in iced water, package, label, and freeze for up to 3 months.

• Do not add salt to vegetables before cooking, as salt draws out the moisture and causes vegetables to toughen.

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COMMONLY ASKED QUESTIONS AND ANSWERS

MICROWAVES COOK FROM THE INSIDE OUT. They certainly do not. Microwaves penetrate foods from the outside to a depth of about 2.5 cm. Small foods, under 5 cm in diameter, are penetrated to the centre from all sides. With large foods, energy creates heat in the outer layer; then the heat moves to the centre by conduction, as it does conventionally. A few foods may appear to cook more on the inside. One example is an egg. Energy penetrates to the centre, where the fatty yolk becomes hotter than the white, and cooks quicker.

YOU CAN'T USE METAL IN A MICROWAVE OVEN. False. Metal reﬂ ects microwaves; the oven itself is made of metal so microwave energy can't escape. Inside the oven, metal slows cooking because it keeps energy from reaching parts of the food. You can use the reﬂ ective properties of metal to protect foods which might overcook in some areas.

DISHES DON'T GET HOT IN A MICROWAVE OVEN. Keep your oven mitts handy. A microwave-safe utensil will not be heated by microwave energy, but it will become hot from contact with hot food. Heat tends to equalise. A warm object heats the air around it, like a radiator in a cool room. When food becomes hot, some of this heat is transferred to the dish.

POINTS TO REMEMBER

As a general guide: HIGH – is ideal for vegetables, fruit, soup, beverages, bacon and sauces. MEDIUM HIGH – for roasting lamb, roasting chicken and ﬁ sh ﬁ llets. MEDIUM – is for roasting beef, pork and simmering; great for casseroles or stews and cooking seafood. MEDIUM LOW – allows you to defrost. LOW – is used to keep foods warm once they are cooked.

• The more food in the microwave oven, the longer it takes to cook.

•

Reduce liquids in a microwave recipe because there is not as much evaporation, due to the shorter cooking time.

• Reduce seasonings slightly because ﬂ avours will be unbalanced by quantity of liquid. Do not add salt until the end of the cooking process.

• Microwaves cook from the outside to the centre, so when arranging foods always place the thicker or more dense portions of food at the outside, with the thinner, less-dense pieces on the inside.

• Foil can be used in the microwave oven successfully.

Just remember two rules:

(a) There must be at least half of the food exposed to the microwaves.

(b) Do not let the foil touch the sides of the oven. Use foil to shield thinner parts of food when defrosting, to prevent over-cooking and drying out.

• All food continues to cook after it leaves the microwave

oven because the heat is stored in the food and not in

the oven. Standing time required will vary according to the volume and density of food. e.g. Fish and vegetables – 1-5 minutes Cakes – 3-10 minutes Roasts – 5-15 minutes Cover foods with a lid or foil when standing.

• When reheating foods always cover with a lid, plastic

wrap or paper towel to prevent foods from drying out.

Reheat on MEDIUM for best results.

• Always pierce food that has a membrane – for example

eggs, tomatoes, potatoes and kidneys.

• Remember to cover vegetables with a lid or plastic wrap

when cooking.

PULSES To soak: Place one cup of any variety of beans in a large dish, add 2 cups cold water and cover with a lid or plastic wrap. Place in microwave and cook for 5 minutes on HIGH. Then simmer for 30 minutes on MEDIUM LOW. They will then be ready to use. To cook: Rinse pulses. One cup of pulses to 4 cups of boiling water is required for a maximum of 45 minutes on HIGH.

DRIED MUSHROOMS Place in a bowl with 2 cups of water and heat, slowly, 8-10 minutes on LOW.

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GENERAL INFORMATION

DEFROSTING

Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results.

Once frozen meat is thawed, it begins to lose its juices.

With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality.

Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cook before the centre is thawed. MEDIUM LOW is fast enough to be convenient but gentle enough to give good results.

POULTRY Start thawing poultry breast-side down; shield warm areas and turn over halfway through defrosting. Let poultry stand 30 to 60 minutes after thawing, until giblets and neck can be removed and breast meat under wings is completely thawed.

CUTS OF MEAT Break up or separate minced beef, cubed meat, chicken pieces or ﬁ sh ﬁ llets after one-third of thawing time. Remove any thawed pieces. Place remainder in baking dish to complete thawing. Turn over roasts, steaks, chops or chicken. Separate as soon as possible.

JOINTS Turn over large roasts halfway through defrosting. As you turn, touch the meat to ﬁ nd warm areas and shield these with small pieces of foil. Let roasts stand 30 to 45 minutes after defrosting time. Thaw meats and poultry only until they can be pierced in the centre with a skewer. Surface or cavity should feel cool but not icy. Cook as soon as possible to prevent loss of juices.

REHEATING

Foods reheated in the microwave oven taste freshly cooked, not reheated. Suit the power level to the food. A bowl of leftover vegetables can be reheated at HIGH, while lasagne, which contains sensitive cheese and cannot be stirred, should be reheated at MEDIUM HIGH or MEDIUM.

CASSEROLES Cover dish tightly with plastic wrap or a lid. Stir several times during reheating, especially if casserole has been refrigerated. If casserole cannot be stirred, reheat at MEDIUM.

MEATS Medium to thin slices reheat best. Cover meat with sauce or gravy. Cover with microwave plastic wrap to hold in heat. Reheat on MEDIUM.

PLATES OF FOOD Arrange food with thickest parts of meat and bulky vegetables to outside of the plate. Place quick-to-heat foods in the centre. Cover with microwave plastic wrap. Reheat on MEDIUM.

VEGETABLES Wrap large, whole vegetables in microwave plastic wrap. Cover dishes of vegetables and stir during reheating, if possible.

TOASTING

ALMONDS Place 100 g almonds in a glass dish; cook for 3-3½ minutes on HIGH, or until golden brown. Stir almonds every minute during cooking.

SESAME SEEDS Place ¼ cup sesame seeds in a glass bowl; cook for 2-3 minutes on HIGH, or until golden. Stir every minute.

RECONSTITUTING DRIED FOODS

DRIED FRUITS Place 1 cup of fruit in a bowl, cover with cold water, and cook for 4½-5 minutes on HIGH. Stand covered for 5 minutes before using.

GLOSSARY OF TERMS

1 tablespoon = 20 mL 1 teaspoon = 5 mL ½ teaspoon = 2.5 mL ¼ teaspoon = 1.25 mL

1 cup = 250 mL = 8 ﬂ . oz.

/2 cup = 125 mL = 4 ﬂ . oz.

/3 cup = 80 mL =

2.5 ﬂ . oz.

/4 cup = 60 mL = 2 ﬂ . oz.

Metric

Imperial

Cups

SPOON MEASURES

LIQUID MEASURES

CUP MEASURES

1 cup ﬂ our 140 g 4

/2 oz. 1 cup sugar 250 g 8 oz. 1 cup brown sugar 185 g 6 oz. 1 cup icing sugar 185 g 6 oz. 1 cup butter/margarine 250 g 8 oz. 1 cup honey/golden syrup 375 g 12 oz. 1 cup fresh breadcrumbs 60 g 2 oz. 1 cup crushed biscuits 125 g 4 oz. 1 cup uncooked rice 220 g 7 oz. 1 cup mixed fruit 185 g 6 oz. 1 cup chopped nuts 125 g 4 oz. 1 cup coconut 90 g 3 oz.

Metric

15 g = ½ oz. 30 g = 1 oz. 60 g = 2 oz. 90 g = 3 oz. 125 g = 4 oz. 185 g = 6 oz. 250 g = 8 oz. 500 g = 1 lb. 1000 g (1 kg) = 2 lb.

Metric

Imperial

DRY INGREDIENTS

NOTE

• Recipes in this book use standard metric equipment approved by the Australian Standards Association.

• All spoon and cup measures are level.

• All recipes in this book that include eggs require 55 g unless otherwise speciﬁ ed.

Imperial

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REHEATING CONVENIENCE

DEFROSTING CONVENIENCE

– FOOD CHART

FOOD WEIGHT COOKING TIME AND POWER LEVEL SPECIAL INSTRUCTIONS STANDING TIME

Beverage (room temp.) 250 mL per cup

1 cup

2 cups

1½ minutes on HIGH 3 minutes on HIGH

Stir after heating. —

Canned Food (room temp.) (e.g. Spaghetti, Baked Beans)

1 cup

2 cups

4-5½ minutes on MEDIUM 8-10 minutes on MEDIUM

Place food in bowl. Cover with plastic wrap or lid. Stir halfway.

1-3 minutes

Canned Soup (room temp.) 250 mL per cup

1 cup

2 cups

2-2½ minutes on HIGH 3-3½ minutes on HIGH

Stir halfway through cooking. Stir after heating. —

Meat Pie (refrigerated) Individual 180 g each

1 pie

4 pies

2½-4 minutes on MEDIUM 9½ minutes on MEDIUM

Place directly on turntable, face side down. Cover with paper towel.

Turn over halfway.

1-3 minutes

Frozen Pasta Dinners (e.g. Lasagne)

300-500 g 3½-5 minutes on HIGH, followed by 4-5 minutes on

MEDIUM

Remove from foil container. Place in a dish same size. Cover with plastic wrap or lid. Allow to stand.

2-3 minutes

500-750 g 4½-6 minutes on HIGH, followed by 8½-10 minutes on

MEDIUM

Pizza (refrigerated) 100 g per slice

1 slice

2 slices

1-1½ minutes on MEDIUM HIGH 2-2½ minutes on MEDIUM HIGH

Place on paper towel. Place directly on turntable. Allow to stand.

—

Dinner Plate (refrigerated) 350 g-400 g per serve

1 serve 5½-6 minutes on MEDIUM Slice potato. Cover plate with plastic wrap. Place directly

on turntable. Allow to stand.

2 minutes

Casserole (refrigerated) 250 g per serve

1 slice

2 slices

4-5½ minutes on MEDIUM 8-10 minutes on MEDIUM

Place in a bowl, cover with plastic wrap. Place directly on turntable. Stir halfway. Allow to stand, then stir.

1-3 minutes

Croissants (frozen) 1

35-45 seconds on MEDIUM LOW 60-70 seconds on MEDIUM LOW

Place between paper towels. Place directly on the turntable.

—

Fruit Pie whole (frozen) 600 g 4-5 minutes on MEDIUM HIGH followed by 5 minutes

on MEDIUM LOW

Keep in foil container. Place on a roasting rack. Allow to stand.

2-3 minutes

Fruit Pie individual (frozen) 135 g each

1 2

1½-2 minutes on MEDIUM LOW 2½-3 minutes on MEDIUM LOW

Remove from foil container. Place directly on the turntable. Allow to stand.

1-2 minutes

Pecan Pie whole (frozen) 1 kg 3-3½ minutes on MEDIUM HIGH Remove from foil container. Place on a plate lined with

paper towel. Allow to stand.

2-3 minutes

Jam Donuts (frozen) 2

1½-2 minutes on MEDIUM LOW 3-3½ minutes on MEDIUM LOW

Place directly on turntable. Turn over halfway through defrosting.

—

Danish Pastry whole (frozen) 400g

2-3 minutes on MEDIUM HIGH followed by 2-2½ minutes on MEDIUM LOW

Remove from foil container. Place on dinner plate. Allow to stand.

2-3 minutes

NOTE: Room Temperature +20°C Refrigerator Temperature +3°C Frozen Temperature -18°C

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FROZEN VEGETABLE CHART

1. Place vegetables in a dish. Cover with a lid.

2. Stir halfway through cooking.

3. Allow to stand 1-3 minutes before serving.

VEGETABLE WEIGHT

MICROWAVE TIME

AT HIGH (100%)

SPECIAL PROCEDURES

Asparagus

500 g 6-7 minutes

Beans (green, cut)

500 g 6½-7 minutes

Broccoli

500 g 6½-7 minutes Break apar t as soon as

possible. Arrange with ﬂ ower towards the centre.

Brussels sprouts

500 g 6½-7 minutes

Carrots (whole)

(sliced)

500 g 500 g

6½-7 minutes 6½-7 minutes

Cauliﬂ ower

500 g 6½-7 minutes Break apar t as soon as

possible. Arrange with ﬂ ower towards the centre.

Corn (on cob)

(kernel)

4 pieces

(500 g)

500 g

6½-7 minutes

Peas (green)

250 g 6½-7 minutes

Spinach

250 g 4-4½ minutes

Mixed Vegetables

500 g 6½-7 minutes Break apar t as soon as

possible.

RICE AND PASTA COOKING CHART

FOOD

OTHER INGREDIENTS COOKING TIME

1 cup white rice 2 cups hot tap water 10-12 minutes on HIGH

1 cup brown rice 2½ cups hot tap water 25-30 minutes on HIGH

1 cup macaroni 4 cups boiling water 10-12 minutes on HIGH

250 g spaghetti 4 cups boiling water 12-14 minutes on HIGH

250 g fettuccine 4 cups boiling water 10-12 minutes on HIGH

cup quick-cooking

oats

¾ cup cold tap water or milk 3-4 minutes on HIGH

1 cup quick-cooking oats

2¼ cups cold tap water or milk

4¾-5½ minutes on HIGH

Procedure:

Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice during cooking. Allow to stand 2 minutes.

GUIDE TO COOKING EGGS

SCRAMBLED EGG GUIDE

Place butter, eggs and milk in a small bowl. Beat with a fork until well combined. Cook, uncovered, stirring halfway through cooking.

Egg(s) Butter Milk

Cook

MEDIUM

HIGH (70%)

1 1 tsp. 1 tbsp. 1-1½ min.

2 2 tsp. 1 tbsp. 1½-2 min.

3 1 tbsp. 2 tbsp. 2½-3 min.

4 1 tbsp. ¼ cup 3-3½ min.

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FRESH VEGETABLE CHART

VEGETABLE AMOUNT MICROWAVE TIME

AT HIGH (100%)

COOKING PROCEDURE

Asparagus 500 g 3-4 minutes Wash and place in a freezer bag. Allow

to stand 3 minutes before serving.

Beans 500 g 4½-5 minutes Cut into 4 cm pieces. Place in a dish

with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Broccoli 500 g 4½-5 minutes Cut into uniform ﬂ orets. Arrange with

ﬂ ower towards centre. Cook covered. Allow to stand 3 minutes before serving.

Brussels sprouts

500 g 3½-4 minutes Arrange in a 23 cm ﬂ an dish. Arrange

with stalk towards outside. Cook covered. Allow to stand 3 minutes before serving.

Cabbage 500 g 3½-4 minutes Shred and cook in a dish with 2

tablespoons water. Cook covered. Allow to stand 3 minutes before serving.

Carrots 500 g 4½-5 minutes Arr ange in a dish with 1 tablespoon

water. Cookcovered. Allow to stand 3 minutes before serving.

Cauliﬂ ower 500 g 4½-5 minutes Cut into uniform ﬂ orets. Arrange with ﬂ ower

towards centre, with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Chokos 500 g (2) 5½-6½ minutes Cut into quarters. Place in a 20 cm

pie plate with 1 tablespoon of water. Cook covered. Allow to stand 3 minutes before serving.

Corn (on cob) 500 g (2) 4½-6½ minutes Rinse corn under cold water. Place corn

in husk directly onto turntable. Turn over during cooking. Allow to stand 3 minutes before serving.

1 kg (4) 14-15 minutes Rinse cor n under cold water. Place

corn in husk directly onto turntable. Turn over during cooking. Allow to stand 5 minutes before serving.

Eggplant 500 g 3½-4 minutes Cut into 2 cm cubes. Place in a dish with

2 tablespoons water. Cook covered. Allow to stand 3 minutes before serving.

Mushrooms 500 g 3½-4 minutes Sliced or whole. Place in a dish with

2 teaspoons butter. Allow to stand 3 minutes before serving.

VEGETABLE AMOUNT MICROWAVE TIME

AT HIGH (100%)

COOKING PROCEDURE

Peas - Green 500 g 3-4 minutes Cook in a dish with 1 teaspoon sugar

and 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

- Snow 500 g 2½-3 minutes Remove string from pod. Cook in a dish with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Potatoes (jacket)

2 medium

4 small

3½-4½ minutes Pierce skin with a fork. Place on turntable.

Turn over halfway through cooking. Allow to stand wrapped in foil 3 minutes.

(baked) 2 medium

4 small

4½-5 minutes Peel and quarter potatoes. Cook in a

dish with cup water. Cook covered. Allow to stand 3 minutes before serving.

Pumpkin 500 g 4½-5 minutes Peel and cut into serving-size pieces. Place

in a dish and cook covered. Allow to stand 3 minutes before serving.

Spinach 500 g 4-6 minutes Wash and shred. Cook, covered, in a dish

with 2 tablespoons water. Allow to stand 3 minutes before serving.

Squash 500 g 3½-4 minutes Wash and place in a dish with 1 tablespoon

of water. Pierce whole squash with a fork. Cook covered. Allow to stand 3 minutes before serving.

Sweet Potato 500 g

1 kg

5-6 minutes

11-12 minutes

Peel and quarter potatoes. Cut in half and then into 1 cm thick slices. Allow to stand 3-5 minutes before serving.

Tomatoes 500 g 2½-3 minutes Cut into quarters. Place in a dish. Season

and cook covered. Allow to stand 3 minutes before serving.

Zucchini 500 g 3½-4 minutes Cut into uniform-size pieces. Place in a

dish with 1 tablespoon water and 1 tablespoon butter. Cook covered. Allow to stand 3 minutes before serving.

Vegetables (canned)

500 g 4-5 minutes D rain, re serving 2 tablespoons liquid.

Place vegetables and reserved liquid in a dish and cook covered. Allow to stand 3 minutes before serving.

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MICROWAVE OVEN ROASTING CHART

FOOD COOKING TIME AND POWER LEVEL INSTRUCTIONS STANDING TIME

BEEF Rare Medium Well done

24-27 minutes/kg at MEDIUM 28-31 minutes/kg at MEDIUM 34-37 minutes/kg at MEDIUM

Tie meat with string. Season with cracked pepper. Place fat-side down on a Rack. Turn over halfway through cooking. Stand covered with foil before carving.

10-15 minutes

VEAL Well done

33-35 minutes/kg at MEDIUM Tie meat with string. Place on a rack. Brush with melted butter.

Turn over halfway through cooking. Stand covered with foil before carving.

5-10 minutes

PORK Well done

29-31 minutes/kg at MEDIUM Brush rind with oil and sprinkle with salt. Place on a rack.

Turn over halfway through cooking. Stand covered with foil before carving.

10-15 minutes

LAMB Medium Well done

17-21 minutes/kg at MEDIUM HIGH 22-25 minutes/kg at MEDIUM HIGH

Season with 'Season All' or as desired. Place fat-side downon a rack. Turn over halfway through cooking. Stand covered with foil before carving.

10-15 minutes

CHICKEN Whole

16-21 minutes/kg at MEDIUM HIGH Brush with melted butter. Season as desired. Place chicken breast-side

down on a rack. Turn over and shield wings and legs halfway through cooking. Stand covered with foil before carving.

10-15 minutes

CHICKEN Pieces

12-13 minutes/500 g at MEDIUM Season as desired. Place chicken skin-side down on a rack.

Turn over halfway through cooking.

10-15 minutes

TURKEY Whole

15-17 minutes/500 g at MEDIUM Truss turkey. Place breast-side down on a rack. Turn over halfway

through cooking and shield wings and legs. Baste with melted butter 2-3 times during cooking. Stand covered with foil before carving.

10-15 minutes

DUCK 12-14 minutes/500 g at MEDIUM Place duck breast-side down on a rack. Pierce skin to drain excess fat.

Turn over halfway through cooking. Stand covered with foil before carving.

10-15 minutes

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Procedure:

1. Remove wrapping from meat.

2. Place frozen meat on a defrost rack. Shield.

3. Defrost using MEDIUM LOW/DEFROST power level (30%).

4. Halfway through defrosting, remove any defrosted portions, e.g. steak, mince. Turn over and shield. Continue defrosting.

DEFROSTING FROZEN FOODS

CHARTS

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

CUT

MICROWAVE TIME STANDING TIME

BEEF (Roast) Steaks Minced Beef

10-12 minutes/500 g 6-8 minutes/500 g 8-10 minutes/500 g

10-15 minutes

5-10 minutes 5-10 minutes

PORK (Roast) Chops Ribs Minced Pork

8-10 minutes/500 g 5-7 minutes/500 g 7-9 minutes/500 g 9-11 minutes/500 g

10-15 minutes

5-10 minutes 5-10 minutes 5-10 minutes

LAMB (Roast) Shoulder Chops

8-10 minutes/500 g 7-9 minutes/500 g 6½-7½ minutes/500 g

10-15 minutes 10-15 minutes

5-10 minutes

POULTRY Turkey (Whole) Chicken (Whole)

Pieces

Duck

8-10 minutes/500 g 8-9 minutes/500 g 8-12 minutes/500 g 8-10 minutes/500 g

20-30 minutes 10-15 minutes 10-15 minutes 10-15 minutes

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

SEAFOOD

MICROWAVE TIME STANDING TIME PROCEDURES

Whole Fish

4-6 minutes/500 g 5 minutes Shield head and tail

with foil. Separate and rearrange halfway through defrosting.

Scallops

6-8 minutes/500 g 2-3 minutes Separate as soon as

possible.

Prawns

4-6 minutes/500 g 2-3 minutes Separate as soon as

possible.

BREAD

MICROWAVE TIME PROCEDURES

2 slices 4 slices 6 slices Bread Rolls

20-25 seconds 40-45 seconds 50-60 seconds 30-35 seconds per roll

Place between paper towel directly on turntable.

PIES

MICROWAVE TIME PROCEDURES

Individual Whole

3-4 minutes 7-8 minutes

Remove from packaging. Place between paper towel on a rack. Turn over halfway. Allow to stand 3-5 minutes before reheating.

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DESSERTS

BREAD AND BUTTER PUDDING

Serves 4-6

4 slices multigrain bread, crusts removed butter 3 tablespoons caster sugar ¼ cup sultanas

1. Spread bread with butter and cut into 2 cm cubes.

2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.

3. Heat milk and vanilla for 3 minutes on HIGH. Gradually whisk into eggs. Cook for 3-4 minutes on HIGH, stirring during cooking, or until thick.

4. Pour over bread mixture.

5. Sprinkle with brown sugar and nutmeg.

6. Cook for 15-20 minutes on MEDIUM LOW.

7. Allow to stand for 5-10 minutes before serving.

2½ cups milk ½ teaspoon vanilla essence 4 eggs, lightly beaten 3 teaspoons brown sugar ¼ teaspoon nutmeg

AUSTRALIAN FRUIT CAKE

Serves 4-6

1 kg mixed fruit 1 cup brown sugar 250 g butter, chopped 2 tablespoons brandy 4 eggs, lightly beaten 2 teaspoons parisienne essence

1. Combine the ﬁ rst 4 ingredients in a large bowl. Cover and cook for 4 minutes on HIGH, stirring once. Allow to cool slightly.

2. Stir in eggs and parisienne essence, followed by dry ingredients.

3. Pour into a greased 20 cm cake container.

4. Cook for 5 minutes on HIGH.

5. Using a 3 cm foil strip, place around the outside of cake plastic container. (This will prevent the outside from overcooking before the centre is cooked.)

6. Cook a further 5 minutes on HIGH.

7. Stand for 10 minutes before turning out.

8. Pour over extra brandy. Decorate with extra glacé fruits if desired.

1 cup plain ﬂ our, sifted 1 teaspoon baking powder ½ teaspoon nutmeg 1 teaspoon cinnamon 2 tablespoons brandy, extra

CHOCOLATE CAKE

2 cups sugar ¾ cup cocoa 1 teaspoon baking powder 1½ cups milk

ICING

125 g butter 1 cup icing sugar 1 dessert spoon rum

1. Combine all ingredients together in a large bowl.

2. Beat together for 3 minutes on HIGH.

3. Pour into a greased microwave safe gugelhopf container.

4. Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.

5. Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

½ cup oil 1¾ cups plain ﬂ our 2 eggs 2 teaspoons vanilla

125 g philadelphia cheese 2 dessert spoons cocoa

CARAMEL RICE PUDDING

Serves 4-6

1 cup rice 3 cups hot water 400 g can condensed milk

1. Place rice and water in a large microwave safe glass bowl. Cook for 10 minutes on HIGH, or until tender. Stir halfway. Drain.

2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred.)

3. Mix caramel into rice and sprinkle with cinnamon sugar.

1 tablespoon butter 1 tablespoon lemon juice cinnamon sugar

CHOCOLATE MOUSSE

Serves 4

200 g cooking chocolate 2 tablespoons water 2 tablespoons rum ¼ cup caster sugar

1. Place chocolate, water and rum in a large heatproof bowl. Melt for 1 minute on HIGH, stirring halfway. Stir in sugar.

2. Allow mixture to cool, then whip until aerated.

3. Beat egg whites until stiff peaks form.

4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites into chocolate mixture.

5. Divide mixture evenly between four dessert glasses. Refrigerate until set.

6. Serve decorated with cream and chocolate shavings.

3 egg whites 300 mL carton thickened cream extra cream for decoration 30 g chocolate, grated

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POTATO, AVOCADO AND ONION SALAD

Serves 6

1 kg small new potatoes 1 large onion, sliced into rings 1 tablespoon caster sugar 1 tablespoon butter ½ cup mayonnaise

1. Cut unpeeled potatoes in half. Place in a large dish and cover with water. Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be tender but holding their shape). Drain.

2. Place onion rings, caster sugar and butter in a microwave safe glass dish. Cook for 4-6 minutes on HIGH, stirring twice.

3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.

4. Toss in onions and avocado; sprinkle with chives.

150 mL sour cream black pepper 1 large avocado, cubed chives, for garnish

HONEY GINGERED VEGETABLES Serves 6

2 teaspoons grated ginger 2 tablespoons honey 1 tablespoon soy sauce 2 teaspoons lemon juice 500 g butternut pumpkin, peeled and thinly sliced 1 cup frozen beans 2 zucchinis, sliced 1 tablespoon sesame seeds

1. In a large bowl,heat ginger, honey, soy sauce and lemon juice for 1 minute on HIGH.

2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.

3. Stir in beans and zucchini, cook covered a further 3-4 minutes on HIGH.

4. Spoon onto a serving plate. Sprinkle with sesame seeds.

STUFFED BAKED POTATOES

Serves 4

4 large potatoes ¼ cup milk ¼ cup cream ½ cup grated cheddar cheese

1. Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on HIGH. Stand in foil for 5 minutes.

2. Cut a thin slice from top of each potato; scoop out cooked potato with a spoon, leaving a thin shell.

3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix well until no lumps remain.

4. Spoon mixture into each potato shell. Place on a plate.

5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH, until cheese is melted.

30 g butter 2 teaspoons dried parsley ﬂ akes ¼ teaspoon dry mustard paprika

PUMPKIN SALAD

Serves 6-8

1 kg pumpkin, peeled and cubed 2 tablespoons water ¾ cup walnuts 6 shallots, chopped

Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 10-12 minutes on HIGH or until pumpkin is just cooked, but still ﬁ rm. Stir halfway through cooking.

2. Refresh by running cold water over pumpkin. Drain and chill.

3. Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.

4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.

1 tablespoon ﬁ nely chopped parsley ½ teaspoon nutmeg ground black pepper 1 cup mayonnaise

POTATOES PIZZAIOLA

Serves 4-6

4 large potatoes 1 tablespoon butter 1 clove garlic, crushed 425 g can tomatoes, roughly chopped 2 teaspoons fresh (or ½ teaspoon dried) basil ground black pepper and salt to taste ½ brown onion, ﬁ nely diced 1 anchovy, minced

1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl with 2 tablespoons of water, cover and cook for 6-8 minutes on HIGH, stirring halfway through cooking. Drain.

2. In a small bowl, combine butter, garlic, onion and anchovy. Cook for ½-1 minute on HIGH, stir halfway.

3. Combine basil, pepper and salt to garlic mixture.

4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well coated.

5. Cook, uncovered, for 4-5 minutes on HIGH, stirring halfway through cooking.

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CAULIFLOWER AU GRATIN

Serves 4-6

500 g cauliﬂ ower ﬂ orets 30 g butter 2 tablespoons ﬂ our 1 cup milk 1 teaspoon mustard ½ cup grated cheese paprika

1. Place cauliﬂ ower in a ﬂ an dish. Cover and cook for 4-6 minutes on HIGH, until tender. Drain.

2. Melt butter in a microwave safe glass bowl for 30-40 seconds on HIGH.

3. Stir in ﬂ our. Cook for 1 minute on HIGH.

4. Gradually stir in milk and mustard. Cook for 2-2½ minutes on HIGH, stirring every minute.

5. Stir in cheese until melted.

6. Pour over cauliﬂ ower. Sprinkle with paprika.

7. Cook for 2-4 minutes on MEDIUM HIGH.

VEGETABLES

EASY HOME-MADE RISOTTO

Serves 6-8

1 onion, diced 60 g butter 4 rashers bacon, diced (or 1 cup cooked chicken or ham) 3 chicken or beef stock cubes 2 cups boiling water 1 cup long-grain rice, washed well 1 cup assorted ﬁ nely chopped vegetables,

e.g. carrots, zucchinis, mushrooms

1. Place onion, butter and bacon in a 3-litre casserole dish. Cook for 3-4 minutes on HIGH. Stir well.

2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other ingredients. Cover with a lid and cook for 20-22 minutes on HIGH. Do not stir while cooking.

3. At the end of this time, all the liquid will have been absorbed.

4. Leave to stand for 5 minutes and stir with a fork before serving.

SCALLOPED POTATOES

Serves 4-6

3 large potatoes (approx. 500 g), peeled and sliced thinly ½ large onion, sliced 1 cup grated tasty cheese 250 ml thickened cream paprika salt and pepper to taste

1. In a medium casserole dish, place

of the sliced potatoes to cover the dish.

2. Layer ½ of the sliced onion on top.

3. Sprinkle

of the grated cheese over the onion.

4. Repeat with second layer of potatoes, onion and cheese.

5. Finish with a layer of potatoes and pour over thickened cream.

6. Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.

7. Cook uncovered for 10 minutes on MEDIUM HIGH.

8. Cook for a further 7 minutes on MEDIUM.

9. Stand for 5 minutes before serving.

VEGETABLE PLATTER

Serves 4

200 g carrots, sliced 200 g broccoli, cut into ﬂ orets 100 g zucchini, sliced

1. Arrange vegetables in a shallow dish with the harder vegetables positioned around the outside and the softer vegetables in the centre.

2. Cover with a lid or plastic wrap.

3. Cook for 4-6 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

HONEY CARROTS

Serves 4

500 g carrots, sliced lengthwise 60 g butter 1 tablespoon honey

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 5-6 minutes on HIGH. Stir halfway through cooking.

3. Stand covered for 3 minutes before serving.

4. Sprinkle with toasted sesame seeds.

1 teaspoon garlic, minced 1 teaspoon sesame seeds

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SEAFOOD MARINARA

Serves 6-8

1 tablespoon oil 1 clove garlic, crushed 100 g angel hair pasta 6 cups hot tap water

1. Place oil and garlic in a large microwave safe bowl and cook for 20-30 seconds on HIGH.

2. Place pasta and hot water in a large microwave safe bowl and cook for 10 minutes on HIGH, stirring once during cooking. Allow to stand for 5 minutes.

Drain. Set aside.

3. Place 300 g marinara and tomatoes into oil and cook for 4-6 minutes on MEDIUM, stirring once during cooking.

4. Stir in cream and shallots and cook for 1-2 minutes on MEDIUM HIGH.

5. Stir and stand for 2 minutes before serving.

300 g seafood marinara 3 fresh tomatoes, chopped 2 tablespoons cream 2 shallots, ﬁ nely sliced

SESAME PRAWNS

Serves 4

250 g prawns, peeled and deveined 1 tablespoon sesame oil 1 clove garlic, crushed 2 teaspoons kecap manis 1 tablespoon sesame seeds

1. Peel prawns, leaving tails intact, and devein.

2. Combine the prawns, oil, garlic and kecap manis in a large bowl and stir well. Cover and refrigerate for at least 2 hours.

3. Thread the prawns onto microwave safe skewers and place on to a microwave safe roasting rack.

4. Sprinkle one side of the skewered prawns with half the sesame seeds. Cook for 3-5 minutes on MEDIUM, turning after 2 minutes.

CRAB MORNAY

Serves 6

350 g fresh crabmeat or 2 x 170 g

cans crab meat, drained 5 cloves garlic, crushed 60 g butter

cup plain ﬂ our ½ teaspoon dry mustard 2 cups milk

1. In a large bowl, melt butter for 1 minute on HIGH. Stir in ﬂ our and mustard.

Cook for a further 1 minute on HIGH.

2. Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every minute.

3. Stir in onion, crab meat, salt and pepper, ¼ cup cheese, tomato sauce, tabasco,

Worcestershire sauce, cream and garlic.

4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.

5. Cook for 8-10 minutes on MEDIUM.

6. Serve in volavaunt shells with a garden salad.

1 onion, ﬁ nely chopped ½ cup grated cheese 4 tablespoons tomato sauce ½ teaspoon tobasco 2 teaspoons Worcestershire sauce 3 tablespoons cream

GARLIC MUSSELS

Serves 4 as entree

250 g mussels 250 g New Zealand mussels 1 cup wine 2 cups water 1 clove garlic, crushed

1. Wash mussels under running water; remove all traces of mud, seaweed and

barnacles with brush or knife; remove beards. Discard cracked, broken or open mussel shells.

2. In a large bowl, cover mussels with wine, water and garlic. Cook for

14-16 minutes on MEDIUM or until open, removing from liquid as they open. Discard unopened mussels.

GARLIC BUTTER

1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper. Pour ½ garlic

sauce over mussels; toss well.

2. Arrange mussels in serving bowl and pour remaining sauce over mussels.

GARLIC BUTTER

2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, crushed pepper

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CHEESY SALMON CANNELLONI

Serves 4-6

1 large packet cannelloni 250 g ricotta cheese 90 g cheddar cheese salt and pepper to taste 2 eggs lightly beaten 210 g red salmon, drained with bones removed 2 teaspoons lemon juice 2 tablespoons fresh parsley, chopped 2 tablespoons of extra cheddar cheese 375 g jar pasta sauce

1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice and mix well.

2. Place spoonfuls of salmon mixture into cannelloni shells until full.

3. Place in a single layer in a shallow dish.

4. Pour pasta over cannelloni and smooth over with the back of a spoon to ensure all sections of pasta are covered with sauce.

5. Cook for 14 minutes on MEDIUM HIGH.

6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.

7. Sprinkle with chopped parsley to serve.

GARLIC PRAWNS

Serves 4

24 green king prawns 3 tablespoons butter 3 cloves garlic, crushed 1 tablespoon chopped parsley

1. Peel and devein prawns, leaving tails in tact.

2. Combine butter and garlic. Cook for 1 minute on HIGH.

3. Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2 minutes.

4. Serve in individual dishes sprinkled with parsley.

SEAFOOD

SEAFOOD LAKSA

Serves 4-6

1 tablespoon lemon grass, ﬁ nely sliced 270 mL coconut cream 2 ﬁ sh ﬁ llets or 300 g king prawns or both 1 tablespoon oil 1-2 tablespoons Laksa paste

1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on HIGH stirring once during cooking.

2. Add ﬁ sh sauce, ﬁ sh stock and cook for 3 minutes on HIGH.

3. Add cubed ﬁ sh and or deveined prawns and cook for 7 minutes on MEDIUM.

Stir through coconut cream and cook for a further 2 minutes.

4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or until noodles collapse.

5. In a serving bowl place bean shoots, noodles and then Laksa soup.

6. Garnish with freshly torn coriander and fried onion ﬂ akes.

1 tablespoon ﬁ sh sauce 1 packet of bean shoots 2 cloves garlic minced 1 packet of vermicelli noodles 1,125 mL Fish Stock

SMOKED SALMON TAGLIATELLE

Serves 4

500 g tagliatelle pasta 60 g butter 100 g smoked salmon 200 g snow peas, trimmed 100 g button mushrooms,

ﬁ nely sliced

1. Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12 minutes on HIGH, stirring halfway. Drain pasta.

2. In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.

3. Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.

4. In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring once during cooking.

5. In a large shallow dish, combine pasta, snow peas, button mushrooms, smoked salmon and dill. Stir gently until the pasta is well coated.

6. Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.

2 cloves fresh garlic, crushed 2 small shallots, ﬁ nely sliced 600 g thickened cream 1 tablespoon fresh dill 1 cup parmesan cheese

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HONEY CHICKEN LEGS

Serves 4

250 mL soy sauce 4 tablespoons honey 1 tablespoon lemon juice 1 clove garlic, crushed

1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small bowl. Pour over

chicken and marinate for 2-3 hours.

2. Sprinkle with sesame seeds.

3. Arrange chicken legs on a roasting rack. Cook for 14-18 minutes on MEDIUM HIGH,

turning over halfway through cooking.

4. Allow to stand for 5 minutes.

½ teaspoon freshly grated ginger 2 tablespoons oil 8 large chicken legs sesame seeds

SEASONED CHICKEN PARCELS

Serves 4

3 spring onions, chopped ﬁ nely ½ cup fresh (white) bread crumbs 1 clove garlic, crushed 1 egg yolk ½ cup pine nuts, chopped ﬁ nely 100 g bacon

1. Mallet chicken breasts until ﬂ at.

2. Mix all other ingredients in a small bowl.

3. Season each chicken breast and place mixture in the centre.

4. Roll and tie chicken with string so as no ﬁ lling is exposed.

5. Place in casserole dish and brush with butter.

6. Cook for 8-10 minutes on MEDIUM HIGH. Turn over halfway during cooking.

7. Stand for 5 minutes, covered in foil.

¾ cup vintage cheddar, grated 2 tablespoons ﬁ nely chopped fresh

basil 4 Iarge single chicken breasts 20 g melted butter salt and pepper to taste

CRUNCHY CAMEMBERT CHICKEN

Serves 6

125 g camembert cheese, ﬁ nely chopped 2 rashers bacon, ﬁ nely chopped ½ cup toasted, slivered almonds

1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.

2. Press camembert mixture between skin and ﬂ esh of chicken. Tie chicken legs together.

3. Mix remaining mustard and honey. Brush over chicken.

4. Place breast side down on a roasting rack, cook for 30-32 minutes on MEDIUM HIGH. Turn over halfway through cooking.

5. Allow to stand covered with foil for 10 minutes before serving.

2 tablespoons seeded mustard No.15 chicken 2 tablespoons honey

ROAST CHICKEN

Serves 4

No.15 chicken 30 g butter, melted Season All salt

1. Wash and dry chicken well.

2. Tie legs of chicken together with string.

3. Place breast-side down on a roasting rack.

4. Baste with butter and sprinkle with Season All salt.

5. Cook for 14-16 minutes on MEDIUM HIGH.

6. Turn chicken over. Baste with butter and sprinkle with Season All salt.

7. Cook a further 14-16 minutes on MEDIUM HIGH.

8. Allow to stand covered with foil for 10 minutes before serving.

TANDOORI CHICKEN

Serves 4-6

2 fresh red chillies, seeded 1 onion 2 cloves garlic, crushed 2 teaspoons crushed ginger 2 tablespoons lemon juice 2 teaspoons ground cumin ½ teaspoon black pepper 3 teaspoons ground coriander 2 whole cloves

1. In a Food Processor, pureé chillies, onion, garlic, ginger and lemon juice until smooth.

2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.

3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay leaf and cloves.

4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.

5. Cover and marinate overnight, stirring occasionally.

6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn over halfway through cooking.

7. Serve with boiled rice.

¼ teaspoon cinnamon 1 bay leaf ½ teaspoon turmeric ½ teaspoon nutmeg 2 teaspoons paprika 6 chicken thighs, skin removed 200 g low-fat yoghurt

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POULTRY

CHICKEN IN A POT

Serves 4-6

1.5 kg chicken thighs ¼ cup plain ﬂ our 2 rashers bacon, ﬁ nely chopped 1 green capsicum, diced 1 onion, ﬁ nely chopped 425 g can peeled tomatoes

1. Toss chicken thighs in ﬂ our.

2. Combine all ingredients, except mushrooms, in a 3-litre casserole dish.

3. Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.

2 tablespoons tomato paste 2 chicken stock cubes 1 tablespoon soy sauce salt and pepper 200 g mushrooms, sliced

CHICKEN WITH BACON AND LEEK SEASONING

Serves 4

No.15 chicken 60 g butter, melted 1 leek, ﬁ nely chopped 1 rasher bacon, chopped

1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.

2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.

3. Fill cavity of chicken with stufﬁ ng and secure with a toothpick.

4. Brush chicken with extra melted butter.

5. Place chicken on a rack, breast-side down, cook for 11-13 minutes on MEDIUM HIGH.

6. Turn over, cook a further 11-13 minutes on MEDIUM HIGH.

7. Stand covered with foil for 10 minutes before carving.

¾ cup wholemeal breadcrumbs 1 egg yolk salt and pepper 20 g butter, melted, extra

CHICKEN PENNE SALAD

Serves 6

No.15 chicken 20 g butter 1 packet picador cheese (soft capsicum-ﬂ avoured cheese) 1 cup chicken stock ½ red capsicum, chopped ½ yellow capsicum, chopped 1 stick celery, chopped 2 cups penne pasta 4 cups hot tap water 1 tablespoon fresh chives

1. Brush chicken with butter melted for 20 seconds on HIGH.

2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway through cooking.

3. Cool and then remove chicken ﬂ esh from the bone.

4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes, stir and strain. Set aside to cool.

5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for 2 minutes.

6. Combine all other ingredients and mix well with chicken, pasta and sauce.

CHICKEN FILLET BURGERS

Serves 4

2 chicken breast ﬁ llets 1 pkt of chicken coating mix 30 g melted butter

TOPPING 1 HAWAIIAN

1 slice ham, sliced in half 2 slices pineapple, sliced in half 3 slices cheddar cheese

1. Brush ﬁ llets with butter.

2. Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.

3. Place chicken ﬁ llets onto a roasting rack.

4. Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.

5. Layer topping on chicken, ﬁ nishing with cheese.

6. Cook for 4-6 minutes on MEDIUM.

7. Serve on a roll with salad.

TOPPING 2 MEDITERRANEAN

4 pieces of prosciutto 4 pieces of marinated vegetables such

as eggplant or roast capsicum ¼ cup grated vintage cheese ¼ cup Parmesan cheese

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ITALIAN SPAGHETTI SAUCE

Serves 4-6

500 g topside mince 1 onion, chopped 2 cloves garlic, crushed 410 g can whole tomatoes ½ cup tomato paste

1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.

2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.

3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.

4. Serve over hot spaghetti.

100 g mushrooms, sliced 1 tablespoon chopped parsley 1 tablespoon fresh oregano leaves 1 tablespoon fresh basil leaves

CHILLI CON CARNE

Serves 4-6

1 kg mince 1 large onion, ﬁ nely chopped 825 g can peeled tomatoes salt and pepper 1-2 teaspoons chilli powder

1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.

2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and kidney beans.

3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.

4. Serve with boiled rice.

1 tablespoon vinegar 1 teaspoon sugar 375 g jar tomato paste 425 g can red kidney beans, drained

INDIAN CURRY LAMB

Serves 4-6

1 small sweet potato, cubed 1 onion, thinly sliced 1 kg lamb, trimmed and cubed 1 cup chicken stock 1 teaspoon chicken stock powder,

extra

1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.

2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-litre casserole dish.

3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.

4. Add zucchini and cook for a further 1-2 minutes on HIGH.

5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole dish and cover.

6. Heat through for 6-8 minutes on MEDIUM.

7. Stir through coriander, and serve.

1 tablespoon curry paste 300 g can of chickpeas 3 cubed zucchini 2 tablespoons fresh coriander or

parsley, chopped

HONEY ROAST LAMB

Serves 4-6

1.5 kg leg lamb 3 tablespoons honey 1 tablespoon Dijon mustard

1. Combine honey and Dijon mustard. Brush over lamb.

2. Place fat-side down on a roasting rack.

3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on MEDIUM HIGH (for well done).

4. Turn over halfway through cooking shielding shank with foil to prevent overcooking. Brush combined ingredients over leg of lamb. Allow to stand for 10 minutes covered with foil before carving.

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GOLDEN CURRY SAUSAGES

Serves 4-6

1 kg sausages 1 onion, ﬁ nely sliced 2 tablespoons butter 3 teaspoons curry powder 1½ cups water

1. Pierce sausages with a fork twice. Arrange on a microwave safe rack.

2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through cooking. After cooled, slice into rounds.

3. Mix sugar, vinegar, curry powder, ﬂ our, Worcestershire sauce and water together in a jug.

4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes on HIGH, or until onions become transparent.

5. Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes on MEDIUM.

6. Serve hot with Basmati rice and pappadums.

2 tablespoons plain ﬂ our 1 carrot, grated 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 2 tablespoons brown vinegar

BEEF STROGANOFF

Serves 6

1 kg rump steak, cut into strips ½ cup plain ﬂ our salt and pepper 1 onion, ﬁ nely chopped 2 tablespoons tomato purée

1. Toss steak with ﬂ our, salt and pepper in a freezer bag until evenly coated.

2. Place steak, left-over ﬂ our, onion, tomato purée, beef stock and red wine in a 3-litre casserole dish.

3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.

4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on MEDIUM.

5. Serve with boiled rice.

1½ cups beef stock ¼ cup red wine 100 g mushrooms, thinly sliced 300 mL sour cream

SHEPHERD'S PIE

Serves 6-8

4 large potatoes (approx.1 kg) butter milk 2 tablespoons fresh chives, chopped salt and pepper 1 kg minced beef 1 onion, chopped

1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2 tablespoons water; cover and cook for 10-12 minutes on HIGH or untiltender. Stir halfway through cooking. Drain.

2. Mash potatoes; add butter, milk, chives, salt and pepper until it forms a smooth consistency.

3. In a large bowl, combine mince and onion and cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.

4. Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on HIGH.

5. Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley and seasoning. Mix well.

6. Spoon mixture into a 25 x 20 cm rectangular dish.

7. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.

8. Cook for 20-22 minutes on MEDIUM HIGH.

9. Allow to stand covered with foil for 10 minutes before serving.

2 tablespoons gravy powder 250 g frozen mixed vegetables 1 tablespoon Worcestershire sauce 1 can chopped tomatoes 2 tablespoons parsley 60 g grated chedder cheese salt and pepper to taste

VEAL AND EGGPLANT

Serves 6

750 g veal, diced 1 Iarge eggplant, cubed 1 tablespoon ﬂ our 2 teaspoons fresh sage black pepper to taste 1 teaspoon chicken stock powder 4 rashers bacon, chopped

1. Toss veal in combined ﬂ our, fresh sage, chicken stock powder and black pepper.

2. Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and aubergine.

3. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during cooking.

4. Sprinkle with parsley and serve with rice and Kalamata olives.

3 shallots, sliced 1 yellow capsicum, sliced 420 g can peeled tomatoes 2 tablespoons continental parsley,

chopped

2 tablespoons tomato paste

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RECIPES

INDEX

MEAT

LASAGNE

Serves 8

MEAT SAUCE INGREDIENTS

30 g butter 1 onion, chopped 1 kg topside mince ¼ cup tomato paste 240 g jar neopolitana sauce 1 cup fresh button mushrooms, sliced 2 cloves garlic, crushed (optional) 1 tablespoon fresh oregano

CHEESE SAUCE INGREDIENTS

90 g butter

cup ﬂ our 1 ¾ cups milk 125 g tasty cheese, grated 200 g packet instant lasagne noodles 100 g mozzarella cheese, grated

MEAT SAUCE METHOD

1. Place butter and onion in a large microwave safe glass bowl. Cook for 2-3 minutes

on HIGH.

2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH, stirring every

2 minutes. Drain excess fat.

3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic and oregano.

CHEESE SAUCE METHOD

1. Melt butter in a medium sized microwave safe glass bowl for 40-50 seconds on HIGH.

Stir in ﬂ our; cook for further 40-50 seconds on HIGH.

2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.

3. Stir in tasty cheese.

TO ASSEMBLE

1. Use a 3-litre deep casserole dish

2. Stand lasagne sheets in hot water for 5 minutes, then cover base of dish.

3. Spoon over sheets one-third of meat sauce. Cover with one-third of cheese sauce.

4. Repeat the process 3 times, ending with the cheese sauce.

5. Sprinkle with mozzarella cheese.

6. Cook for 10 minutes on MEDIUM HIGH with the lid on. Remove lid and continue

cooking for a further 10 minutes on MEDIUM HIGH.

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

MEAT

BEEF STROGANOFF

CHILLI CON CARNE o GOLDEN CURRY SAUSAGES i HONEY ROAST LAMB o INDIAN CURRY LAMB o ITALIAN SPAGHETTI SAUCE o LASAGNE u SHEPHERD'S PIE i VEAL AND EGGPLANT i

POULTRY

CHICKEN PENNE SALAD

CHICKEN FILLET BURGERS a CHICKEN IN A POT a CHICKEN WITH BACON AND

LEEK SEASONING

CRUNCHY CAMEMBERT CHICKEN s HONEY CHICKEN LEGS s ROAST CHICKEN s SEASONED CHICKEN PARCELS s TANDOORI CHICKEN s

SEAFOOD

CHEESY SALMON CANNELLONI

CRAB MORNAY f GARLIC MUSSELS f GARLIC PRAWNS d SEAFOOD LAKSA d SEAFOOD MARINARA f SESAME PRAWNS f SMOKED SALMON TAGLIATELLE d

VEGETABLES

CAULIFLOWER AU GRATIN

EASY HOME-MADE RISOTTO g HONEY CARROTS g HONEY GINGERED VEGETABLES h POTATOES PIZZAIOLA h POTATO, AVOCADO AND ONION

SALAD

PUMPKIN SALAD h SCALLOPED POTATOES g STUFFED BAKED POTATOES h VEGETABLE PLATTER g

DESSERTS

AUSTRALIAN FRUIT CAKE

BREAD AND BUTTER PUDDING j CARAMEL RICE PUDDING j CHOCOLATE MOUSSE j CHOCOLATE CAKE j

CHARTS

DEFROSTING

FRESH VEGETABLE CHART ; FROZEN VEGETABLE CHART 2) GENERAL INFORMATION 2@-2$ GLOSSARY OF TERMS 2@ GUIDE TO COOKING EGGS 2) MICROWAVE OVEN ROASTING CHART

REHEATING CONVENIENCE

DEFROSTING CONVENIENCE-FOOD CHART

RICE AND PASTA COOKING CHART 2)

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EXPRESS DEFROST MENU GUIDE

No. Menu

Quantity min-max

(kg's)

Procedure

Standing

Time

(minutes)

Steak Chops

0.1 - 3.0 • Shield thin end of chops or steaks with foil.

• Position the food with thinner parts in the centre in a single layer on a defrost rack. If pieces are stuck together, try to separate as soon as possible.

• The oven will "beep" and stop, CHECK will ﬂ ash on and off. Remove defrosted pieces, turn over and shield the warm portions of remaining pieces.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

5 - 30

Minced Meat

Beef

0.1 - 3.0 • Place frozen minced meat on a defrost rack. Shield edges.

• The oven will "beep" and stop, CHECK will ﬂ ash on and off. Remove defrosted portions of mince, turn over and shield edges with foil strips.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

5 - 30

Roast Meat

Beef/Pork Lamb

0.5 - 3.0

0.5 - 2.5

• Shield the bone and the edge with foil strips about 2.5cm wide.

• Place joint with lean side face upwards (if possible) on a defrost rack.

• The oven will "beep" and stop, CHECK will ﬂ ash on and off. Turn over and shield the warm portions.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

5 - 60

Poultry

1.0 - 4.0 • Remove from original wrapper. Shield wing and leg tips with foil.

• Place breast side down on a defrost rack.

• The oven will "beep" and stop, CHECK will ﬂ ash on and off. Turn over and shield the warm portions.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

N.B.

After standing run under cold water to remove giblets if necessary.

5 - 50

Chicken Pieces

0.1 - 3.0 • Shield the exposed bone with foil.

• Place chicken pieces on a defrost rack.

• The oven will "beep" and stop, CHECK will ﬂ ash on and off. Remove any defrosted pieces, turn over and shield the warm portions of remaining pieces.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

5 - 15

Food not listed in the Guide can be defrosted using 30% setting. NOTE: When freezing minced meat, shape it into ﬂ at even sizes.

For chicken pieces, steaks and chops, freeze separately in single ﬂ at layers and if necessary interleave with freezer plastic to separate layers. This will ensure even defrosting. It is also a good idea to label the packs with the correct weights.

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EXPRESS DEFROST MENU GUIDE

No. Menu

Quantity

(kg's)

Procedure

Standing

Time

(minutes)

Fish Fillets

0.5 • Place ﬁ sh ﬁ llets on a defrost rack.

• The oven will "beep" and stop, CHECK will ﬂ ash on and off. Turn over and separate into pieces.

• Press star t to continue defrosting.

• After defrost time, stand covered with aluminium foil.

Chicken Fillets

0.5 • Place chicken ﬁ llets on a defrost rack.

• The oven will "beep" and stop, CHECK will ﬂ ash on and off. Turn over and separate into pieces.

• Press star t to continue defrosting.

• After defrost time, stand covered with aluminium foil.

Sausages / Minced Meat

0.5 • Place sausages / minced meat on a defrost rack.

• The oven will "beep" and stop, CHECK will ﬂ ash on and off. Remove defrosted portions of mince, turn over and shield edges with foil strips.

• Press star t to continue defrosting.

• After defrost time, stand covered with aluminium foil.

NOTE: When freezing minced meat, shape it into ﬂ at even sizes. For ﬁ sh ﬁ llets, chicken ﬁ llets and sausages, freeze separately in single ﬂ at layers and if necessary interleave with freezer plastic to separate layers. This will ensure even defrosting. It is also a good idea to label the packs with the correct weights.

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Quantity

(Unit per pressing each

INSTANT ACTION pad)

Initial

Temperature

(approx.)

Procedure

Standing

Time

(minutes)

Fresh Vegetables

Carrots Beans Brussels Sprouts Broccoli Cauliﬂ ower Corn Green Peas Mixed Vegetables

hard vegetables

medium vegetables

soft vegetables

0.2–1.0 kg (0.2 kg)

– 18°C Frozen

• Before cooking, separate vegetables eg. broccoli as much as possible.

• Arrange the vegetables in a shallow dish in the following way : hard vegetables around the outside, soft vegetables in the centre, medium vegetables in-between.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

1-5

Jacket Potato

Potato (whole)

1–8 pieces

1 piece,

approx. 180 - 200 g

+ 20°C

Room temperature

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• The oven will "beep" and stop. CHECK will ﬂ ash on and off.Turn potatoes over and press start to continue cooking.

• After cooking, stand, covered with aluminium foil.

3-10

Rice / Pasta

includes: WhiteRice Dry Pasta

Serve 1 serve 2 serve 3 serve 4 serve

Rice/Pasta ½ cup 1 cup 1½ cups 2 cups

Soup stock or Hot tap water for Rice

1½ cups 2½ cups 3 cups 4 cups

Hot tap water for Pasta

2 cups 2½ cups 3 cups 4 cups

1–4 serves

1 serve,

½ cup

approx. + 60°C

hot tap water or soup stock

• Wash rice thoroughly until water runs clear.

• Place into a microwave safe glass bowl and cover with hot soup stock (for rice) or with hot tap water (for rice or pasta).

• Cook uncovered.

• The oven will "beep" and stop. CHECK will ﬂ ash on and off. Stir and press start to continue cooking.

• After cooking, stand and stir.

3-5

()

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INSTANT ACTION MENU GUIDE

The ﬁ nal cooking result will vary according to the food condition (e,g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.

Quantity

(Unit per pressing each

INSTANT ACTION pad)

Initial

Temperature

(approx.)

Procedure

Standing

Time

(minutes)

Dinner Plate

MEAT POTATO VEGETABLES

175-180g 125g 100g

Beef, Lamb Chicken, T-Bone

sliced 2 varieties

eg. sliced Carrot, Zucchini Broccoli

1 serve

1 serve,

approx. 400 g

+3°C

Refrigerated

•

Cover with plastic wrap.

• After cooking, stand covered.

Beverage

includes: Tea Coffee Water

1–4 cups

(1 cup, 250 ml)

+ 20°C

Room temperature

• No cover

• Place on the outside of turntable.

• After reheating, stir.

Reheat Pie

includes: Pies Pasties

1–4 pieces

1 piece,

approx. 160–200 g

– 18°C Froz en

•

Place upside down on the turntable.

• Cover with paper towel.

• The oven will "beep" and stop. CHECK will ﬂ ash onand off.

Turn pies over and press start to continue cooking.

• After cooking, stand.

1-3

Reheat Pizza

1 – 4 pieces

1 piece,

approx. 90 g

+ 3°C

Refrigerated

•

Place pizza on paper towel on the turntable.

Fresh Vegetables

Carrots Potato Beans Brussels Sprouts Broccoli Cauliﬂ ower Zucchini Spinach Cabbage

hard vegetables

medium vegetables

soft vegetables

0.2–1.0 kg (0.2 kg)

+ 3°C

Refrigerated

• Wash the vegetables.

• Cut potatoes into small pieces.

• Arrange the vegetables in a shallow dish in the following way: hard vegetables around the outside, soft vegetables in the centre, medium vegetables in-between.

• Cover with glass lid or plastic wrap.

• After cooking, stir then stand covered.

NOTE: Use MORE setting for potato.

1-5

()

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COOKWARE AND UTENSIL GUIDE

Utensil Use Advice

GLASSWARE/CERAMIC (HEAT RESISTANT)

YES GLASSWARE

• Ordinary glass is not suitable for cooking but may be used for short periods for heating foods. CERAMIC

• Most ovenproof china, and ceramics, are suited.

• Avoid dishes that are decorated with gold or silver leaf.

• Avoid using antique pottery.

• If unsure, check with the manufacturer.

METAL COOKWARE

NO • Metal cookware should be avoided when cooking in the microwave oven.

• Microwave energy is reﬂ ected by metal.

PLASTIC WRAP/ OVEN BAGS

MICROWAVE SAFE ONLY

( )

YES • Plastic wrap can be used to cover food.

• Some shrinkage of the wrap may occur, over an extended cooking time.

• When removing wrap, lift it in such a way to avoid steam burns.

• Do not tie oven bags with metal twist ties, substitute with string.

• For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.

ALUMINIUM FOIL

FOR

SHIELDING

• Small amounts may be used to shield certain par ts of meat and ﬁ sh when cooking or defrosting.

• Remove food in foil trays, if possible, and place in a microwave safe dish.

• If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm between the walls of the oven.

STRAW AND WOOD

NO • Excessive over heating of these materials may cause a ﬁ re in the microwave oven.

PAPER

YES • Paper towels and waxed paper are suitable to use to prevent splatters.

• These are suitable for use when reheating foods or for short cooking times.

PLASTIC COOKWARE MICROWAVE SAFE

YES • Ideal for cooking, reheating and defrosting.

• Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.

BROWNING DISH YES • Ensure that the preheating time of the dish is not exceeded.

• Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

YES

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HELPFUL HINTS

1. THE ARRANGEMENT Arrange foods carefully. Place thickest areas toward outside of dish.

2. TURNING Foods such as poultry and joints of meat should be turned over after half the cooking

time.

3. COVERING Cover foods in the microwave if you would normally cover the food in your ordinary oven,

or to retain moisture. Cover foods such as Vegetables, Casse-roles, or when Reheating.

Use to cover foods:

4. PIERCING Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to allow steam to

escape.

5. SHIELDING Shield using small pieces of aluminium foil to shield thin areas of meat, ﬁ sh and poultry or

edges of cakes to prevent overcooking.

6. STANDING TIME Standing time is important. After cooking or defrosting ensure adequate standing time. This

allows the food to continue cooking or heating. Refer to cooking guides for each menu or according to manufacturers instructions.

7. STIRRING Stir foods from the outside to the centre of the dish, once or twice during cooking if

possible.

Eg. Casseroles and Sauces.

8. SIZE Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller than

5 cm so microwaves can penetrate to the centre from all sides. For even cooking, make all the pieces the same size.

9. DENSITY The depth to which microwaves penetrate food varies depending on the food's density.

Porous foods like minced beef or mashed potatoes microwave faster than dense ones like steak or whole potatoes.

10. FAT AND BONE Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking. Large fatty areas

or excess drippings in dish attract energy away from meat, and slows cooking. Centre bones do not affect cooking, but bone on the side of meat conducts heat to the areas next to it.

11. STARTING TEMPERATURE Frozen or refrigerated foods take longer to heat than food at room temperature. Cooking

times in this book are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check cooking result at the minimum time.

12. QUANTITY Microwave cooking times are directly related to the amount of food in the oven. Because

energy is absorbed by the food itself, one potato or a single piece of chicken cooks rapidly. When the energy is divided among several items, cooking takes more time.

13. CONDENSATION Condensation is a normal part of microwave cooking. The humidity and moisture in food will

inﬂ uence the amount of condensation in the oven. Generally, covered foods will not cause as much condensation as uncovered foods. Ensure that the ventilation openings are not blocked.

14. GENERAL Your microwave oven is capable of heating food and beverages very quickly therefore, it

is very important that you select the appropriate cooking time and power level for the type and quantity of food to be heated. If you are unsure of the cooking time and power level required, begin with low cooking times and power levels until the food is sufﬁ ciently heated evenly throughout.

PLASTIC WRAPLID PAPER TOWEL

FISH

CHICKEN

TOMATO EGG

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COOKING GUIDES

CONTENTS COOKING GUIDE

HELPFUL HINTS

COOKWARE

AND

UTENSIL GUIDE

INSTANT ACTION

MENU GUIDE

3 , 4

EXPRESS DEFROST

MENU GUIDE

EASY DEFROST

MENU GUIDE

RECIPES

7 ~

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QUICK REFERENCE GUIDE

FEATURE QUICK OPERATION GUIDE

Instant Action To cook 2 Jacket Potatoes.

JACKET POTATO

x 2

Express Defrost To defrost 0.5 kg of Chicken Fillets.

Menu Number

EXPRESS DEFROST

x 2

Easy Defrost To defrost 1.0 kg of Chicken Pieces.

Menu Number

EASY

DEFROST

x 4

Less/More Setting For Instant Action

Less/More Setting For Express Defrost, EasyDefrost

BEVERAGE

Menu Number

EASY

DEFROST

eg. Chicken Pieces

x 4

INSTANT COOK

START

Weight

For More setting

POWER

LEVEL

Within 2 seconds

Weight

eg. 1.0 kg

x 1

INSTANT COOK

For Less setting

POWER

LEVEL

x 2

For More setting

POWER

LEVEL

x 1

Express Defrost, no need to enter weight.

START

For Less setting

POWER

LEVEL

INSTANT COOK

START

x 2

Variable Cooking Control

Instant Cook

To soften Cream Cheese or Butter for 40 seconds on 30%.

Cooking Time

Just One Touch

INSTANT COOK

START

Within 3 minutes of closing the door

Timer To set for 3 minutes.

Child Lock To lock.

TIMER

CLOCK

To unlock.

TIMER

CLOCK

Clock To set for 11:45 am

TIMER

CLOCK

POWER

LEVEL

INSTANT COOK

START

x 4

TIMER

CLOCK

INSTANT COOK

START

Press for 3 seconds

STOP

CLEAR

TIMER

CLOCK

SHARP CORPORATION OSAKA, JAPAN

TINSEB323WRRZ - J11 PRINTED IN THAILAND

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