Sharp Carousel R-880F, R-880S, Carousel R-880FS Operation Manual And Cookbook

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AND

OPERATION MANUAL

COOKBOOK

DOUBLE GRILL CONVECTION

MICROWAVE OVEN

MODEL R-880F(S)

This Sharp product is warranted against faults in materials and manufacture for a period of twelve (12) months from the date of original purchase.

If service is required during the warranty period, please contact your nearest Sharp Approved Service Centre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.

The owner is responsible for any transportation and insurance costs if the product has to be returned for repair.

This warranty does not extend to accessories or defects or injuries caused by or resulting from causes not attributable to faulty parts or the manufacture of the product, including but not limited to, defect or injury caused by or resulting from misuse, abuse, neglect, accidental damage, improper voltage, liquid spillage, vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.

Please retain your sales documentation, as this should be produced to validate a warranty claim.

This warranty is in addition to and in no way limits, varies or excludes any express and implied rights and remedies under any relevant legislation in the country of sale.

IMPORTANT

DO NOT RETURN THIS PAGE TO SHARP

For your reference, please enter the particulars of your purchase below and retain, with your purchase documentation. Model No. Serial No. Date of Purchase Retailer

WARRANTY

Consumer Electronic Products

Congratulations on Your Purchase!

FOR PRODUCTS PURCHASED IN

NEW ZEALAND

CONTACT YOUR SELLING DEALER/RETAILER

OR CALL

SHARP CUSTOMER SERVICES

telephone: 09 573 0111

FACSIMILE: 09 573 0113

or contact our web site

www.sharpnz.co.nz

SHARP CORPORATION OF NEW ZEALAND LIMITED

59 Hugo Johnson Drive

Penrose, Auckland

IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand.

FOR LOCATION ENQUIRIES WITHIN

AUSTRALIA

REGARDING YOUR

LOCAL

SHARP APPROVED SERVICE CENTRE

CALL THE

SHARP SERVICE REFERRAL CENTRE

TOLL FREE

1 300 135 022

DURING NORMAL BUSINESS HOURS

(Eastern Standard Time)

or contact our web site

www.sharp.net.au

SHARP CORPORATION OF AUSTRALIA PTY. LIMITED

ABN 40 003 039 405

1 Huntingwood Drive Blacktown NSW 2148

CONTENTS Page

Warranty Inside of front cover Introduction 1 Warning 2 Special Notes 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

Microwave Cooking 7

Microwave Time Cooking 7 Sequence Cooking 8

Instant Cook 8 Heating without Food 9 Convection Cooking 9

To Cook by Convection 9

To Preheat and Cook by Convection

Convection and Microwave Cooking 11 Preheating 12 Grill Cooking 13 Mix Cooking 14 Automatic Operations 15

Notes for Automatic Operations 15

Sensor Instant Action 15

Reheat Sensor 16

Convenience/Pizza 17

Multi Cook 18

Easy Defrost 19 Other Convenient Features 20

Help Feature 20

Less/More Setting 23

Increasing or Decreasing Time

During a Cooking Programme 24

Alarm 24 Care and Cleaning 25 Service Call Check 26 Specifications 26 Cooking Guides 1 –

INTRODUCTION

The manual is divided into two sections:

1. OPERATION (P3~P26) 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.

Please take some time to read your operation manual carefully, 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.

INFO DISPLAY COOKING SYSTEM

Thank you for buying a Sharp Microwave Oven. Your new oven has an "Information Display System" which offers you step-by-step instructions to easily guide you through each feature. Your oven also has a HELP key for instructions on using Auto Start, Information Guide On / Off, Demonstration Mode, Child Lock, Info on pads and Help. After gaining experience and confidence using your oven, the information display can be turned off. We strongly recommend however that you read this operation manual thoroughly before operating your oven, paying particular attention to the safety warnings and special notes.

WARNING

IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE. Whenever the top heater, bottom heater or convection symbols are displayed the turntable, turntable

support, racks, oven door, outer cabinet, oven cavity and especially bottom heater will become very hot. To prevent yourself from getting burnt use thick oven mittens.

Do not put things on top of the oven or cover the outer cabinet. To reduce the risk of fire 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 cord, or shut off power at the fuse or circuit breaker panel.

To reduce the risk of an explosion or delayed eruptive boiling: 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 sufficiently heated evenly throughout. Additionally:

a. Do not place sealed containers in the oven. Babies bottles fitted 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 qualified 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 qualified 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 accesories 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 qualified service technician trained by SHARP.

If the oven lamp fails please consult your dealer or a qualified 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 and microwave plastic wrap 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.

Do not place anything on the outer cabinet. This appliance must be earthed. 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 infirm persons without supervision. Young children should be supervised to ensure that they do not play with the appliance.

* Cook eggs in shells. This prevents

"explosion", which may damage the

oven or injure yourself. * Reheat whole eggs. * Overcook oysters. * Dry nuts or seeds in shells.

* 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 air

tight containers.

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

clothes or flowers. * Operate the oven without a load (i.e. an

absorbing material such as food or water)

in the oven cavity except when condition-

ing or cleaning the heater elements as

described in the operation manual.

* Heat for longer than recommended

time. See REHEATING-FOOD CHART

on page \.

* Heat or cook food while in cans.

* Overcook as they may catch fire.

* Place meat directly on the turntable for

cooking.

* Use metal utensils for MICROWAVE

cooking. Metal reflects 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 recom-

mended by the manufacturer. Exces-

sive preheating can cause the glass

turntable to shatter and/or damage

internal parts of the oven.

* 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.

* Use specially bagged popcorn for the

microwave oven.

* Listen while popping corn for the

popping to slow to 1-2 seconds.

* 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.

* Food with filling should be cut after

heating, to release steam and avoid burns.

* Use a deep bowl when cooking liquids

or cereals to prevent boiling over.

* For boiling or cooking liquids see

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

* Remove food from can.

* These foods have high sugar and/or

fat contents.

* Cook for the recommended time.

* Use a microwave proof roasting rack

to collect drained juices.

* Check the utensils are suitable for

MICROWAVE cooking before you use them.

* Use to shield food to prevent over

cooking.

* Watch for sparking. Reduce foil or

keep clear of cavity walls.

* Place a suitable insulator such as a

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

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

Popcorn

Baby food

General

Liquids (Beverages)

Canned foods

Sausage rolls, Pies, Christmas pudding

Meats

Utensils

Aluminium foil

Browning dish

SPECIAL NOTES

DO DON’T

INSTALLATION INSTRUCTIONS

1. Remove all packing materials from the oven cavity, (do not remove the waveguide cover, item 11 below), 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 tray

2) Roller stay

3) Low rack

3. Since the door may become hot during cooking, you should place or mount the oven so that the bottom of the oven is 80 cm or more above floor. You should also keep children away from the door to prevent them burning themselves.

4. Ensure that the bottom heater is in the lowest position as shown in the OVEN DIAGRAM below (never touch or move the bottom heater while it is hot). Then fit the turntable support to the turntable motor shaft on the floor of the oven cavity. And place the turntable on the turntalbe support. Make sure the turntable and turntable support are centrally located and locked together. NEVER operate the oven without the turntable support and turntable.

5. 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 ventillation openings. Allow at least 40 cm on the top, 5 cm on the both sides and at the rear of the oven for free air space.

6. 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.

7. Operate the oven from a general purpose domestic outlet. If a generator is used, do not operate the oven with non-sinusoidal outputs.

8. Before using top or bottom heater for the first time, operate the oven without food for 20 minutes using both heaters. This will allow the oil that is used for rust protection to be burned off.

4) High rack

5) Combined operation manual and cookbook

6780

OVEN DIAGRAM

1.Oven lamp

2.Top grill heater (top heater)

3.See through door

4.Door hinges

5.Door safety latches

6.Door seals and sealing surfaces

7.Bottom grill heater (bottom heater)

8.Oven cavity

9.Turntable motor shaft

Metal racks——High and low The racks are for Grill, Mix, Convection and recommended automatic operations.

10.Ventilation openings

11.Waveguide cover

12.Door open button

13.Control panel

14.Digital readout

15.Power supply cord

16.Outer cabinet

17.Turntable

18.Turntable support

19.Ventilation slit

Warning:

The accessories will become very hot whenever the top heater, bottom heater or convection symbols are lighted in the display and use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

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 the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when a cooking procedure is required.

Control Panel Display

1. TOP HEATER SYMBOL The symbol will light when the top heater is in use.

2. BOTTOM HEATER SYMBOL The symbol will light when the bottom heater is in use.

3. CONVECTION SYMBOL The symbol will light during convection cooking.

HELP

COOK

Indicator

123

Control Panel Display

Touch Control Panel Layout

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

NUMBER AND TEMPERATURE PADS Press to enter cooking times, clock time, convection temperature, weight or quantity of food.

MORE( ), LESS( ) PADS Press to adjust the doneness of food in one minute increments during cooking or to increase/ decrease the time whilst programming the automatic opertions.

POWER LEVEL PAD Press to select microwave power setting. If not pressed, HIGH is automatically selected.

MIX PAD Press to select mix cooking.

GRILL PAD Press to select grill cooking.

REHEAT SENSOR PAD Press to select 3 popular Reheat menus.

MULTI COOK PAD Press to select Multi Cook mode.

HELP PAD Press to select auto start, information guide on/off, child lock, demonstration modes or info on pads. Press to obtain cooking information.

CONVENIENCE/PIZZA PAD Press to select 6 popular menus.

EASY DEFROST PAD Press to defrost meat by entering weight.

SENSOR INSTANT ACTION PADS Press once to cook or reheat 6 popular menus.

CONVEC PAD Press to select convection cooking.

PREHEAT PAD Press to preheat the oven prior to cooking.

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

CLOCK PAD Press to set clock time.

* This oven is preset with the INFORMATION GUIDE ON.

To assist you in operating your oven useful information will appear on the display. In this manual, the display information guide is abbreviated.

* When you become familiar with your oven, the information guide can be turned off. Check page 21.

BEFORE OPERATING

Step

Getting Started

Press the STOP/CLEAR pad once to:

1.Stop the oven temporarily during cooking.

2.Clear if you make a mistake during programming.

3.Clear the message on the display after cooking.

Press the STOP/CLEAR pad twice.

Stop/Clear

To Cancel a Programme During Cooking

Step

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

Clock Setting

This is a 12 hour clock. If you attempt to enter an incorrect clock time (Eg. 13:45) ERROR 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 CLOCK pad. As long as your finger is pressed the CLOCK pad, the time of day will be displayed.

Procedure Pad Order Display

Plug the oven into a power point and switch on the power. Ensure the oven door is closed.

SHARP, MICRO-WAVE, OVEN will be displayed repeatedly.

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

Only the dots will remain.

Procedure Pad Order Display

Press the CLOCK pad.

(operation guide off: )

The dots (:) will flash on and off.

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

Press the CLOCK pad again.

STOP

CLEAR

CLOCK

–

Step

Procedure Pad Order Display

Enter desired cooking time.

Press the INSTANT COOK/START pad.

Select power level by pressing the POWER LEVEL pad as required (for MEDIUM press three times).

The timer begins to count down.

If the door is opened during the cooking process, the cooking time in the display 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 want to check the power level during the cooking, press POWER LEVEL pad. As long as your finger is pressing the POWER LEVEL pad, the power level will be displayed.

To lower the power press the POWER LEVEL pad once. Note the display will indicate “HIGH”. To lower to “M•HIGH” press the POWER LEVEL pad again. Repeat as necessary to select “MEDIUM”, “M•LOW” or “LOW” power levels. * Suppose you want to cook Fish Fillets for 10 minutes on MEDIUM power.

Step

Pad Order Display

Enter desired cooking time.

Press the INSTANT COOK/START pad.

The timer begins to count down.

This variable cooking control allows you to select the rate of microwave cooking. If a power level is not selected, then HIGH power is automatically used.

*Suppose you want to cook for 10 minutes on HIGH power.

LOW HIGHMEDIUM

M•LOW M•HIGH

Power level

10% 70% 100%

Keeping food warm

Defrosting Softening butter

Fruit Vegetables Rice/Pasta

Approximate percentage of microwave power

Examples of foods typically cooked on different microwave power levels

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

Microwave Time Cooking

MICROWAVE COOKING

Procedure

–

50%

–

Seafood

x 3

Cakes Muffins Slices

Casseroles

30%

COOK

INSTANT COOK

START

INSTANT COOK

START

POWER

LEVEL

Sequence Cooking

Your oven can be programmed up to 4 automatic cooking sequences, switching from one variable power setting to another automatically. Note that POWER LEVEL must be entered first when programming sequence cooking. * Suppose you want to cook for 10 minutes on MEDIUM followed by 5 minutes on HIGH.

Step

Procedure Display

Select microwave cooking and desired power level by pressing the POWER LEVEL pad (for MEDIUM press three times).

Enter desired cooking time.

For second sequence, select microwave cooking and power level (for HIGH press the POWER LEVEL pad once)

Enter desired cooking time for the second sequence.

Instant Cook™

Step

Procedure Display

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

Press the INSTANT COOK/START pad.

Within one minute of closing the door.

The timer begins to count down.

Pad Order

x 3

Pad Order

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.

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

Press the INSTANT COOK/START pad.

COOK

POWER

LEVEL

POWER

LEVEL

INSTANT COOK

START

INSTANT COOK

START

HEATING WITHOUT FOOD

COOK

Before the first use and after cleaning the top and bottom heaters must be conditioned. The procedure involves heating the heaters for a period of 20 minutes. You may notice some smoke and odour during this process, the oven is not out of order. Follow the procedure below.

Step

Ensure that no food is in the oven.

Press the GRILL pad three times.

Enter the heating time (20

min.).

Press the INSTANT COOK/ START pad. IMPORTANT: During this operation, some smoke and odour

will occur. Therefore open the windows or run the ventillation fan in the room.

Open the door to cool the oven cavity. The cooling fan will remain on until the oven cavity has cooled. WARNING: The oven door, outer cabinet, turntable and oven cavity will be hot to PREVENT BURNS

allow the oven to cool.

Procedure

Pad Order

GRILL

INSTANT COOK

START

The timer begins to count down to zero. When timer reaches zero, all indicators will go out and the oven will "beep". END will appear on the display.

Display

CONVECTION COOKING

To Cook by Convection

Your Convection Microwave Oven can be programmed for ten different convection cooking temperatures up to 99 minutes, 99 seconds. * Suppose you want to cook for 20 minutes at 180°C.

Step

Place turntable in the oven. Press the CONVEC pad.

Enter desired temperature.

Procedure

Enter desired cooking time.

Press the INSTANT COOK/ START pad.

Warning: The oven cavity, door, turntable, turntable support, racks, dishes and especially the bottom heater will become very hot, use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

Helpful Hints: If you are cooking and wish to check the temperature you have programmed, simply press the CONVEC pad. The programmed temperature will be displayed as long as CONVEC pad is pressed.

For the best cooking results please closely follow the steps in the operation manual/cookbook. For your convenience a selection of popular menus have been preprogrammed into the oven.

Note : Temperature measurements whilst in convection mode will differ from the displayed level. This is due to the grill elements turning on and off in order to regulate the oven temperature. Manual convection cooking temperature is limited to

a maximum of 160°C. Higher radiant temperatures can be achieved in conjunction with the grill features (browning/crisping).

Pad Order

CONVEC

INSTANT COOK

START

Display

(Operation guide off :

The timer begins to count down to zero. When timer reaches zero, all indicators will go out and the oven will "beep". END will appear on the display. The cooling fan will remain on until the oven cavity has cooled.

)

COOK

* Suppose you want to preheat the oven to 200°C then cook for 20 minutes at 200°C.

To Preheat and Cook by Convection

Step

Procedure Display

(Operation guide off : )

Press the PREHEAT pad.

Press desired preheat temperature pad.

Press the CONVEC pad.

(Operation guide off :

)

Press desired cooking temperature pad.

Enter desired cooking time.

Press the INSTANT COOK/START pad.

When "ADD FOOD" is displayed, the oven is preheated. If the oven door is not opened, the oven will automatically hold at the preheat temperature for 30 minutes.

will be displayed repeatedly. When preheat is over, the oven will "beep" 4 times and ADD FOOD will be displayed.

PRESS START will be displayed.

Open the door. Place food in oven. Close the door.

The timer begins to count down to zero.

Press the INSTANT COOK/START pad.

Pad Order

COOK

PREHEAT COOKING

Warning:

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

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT

BURNS.

PREHEAT

CONVEC

INSTANT COOK

START

INSTANT COOK

START

Step

Procedure Pad Order Display

Press the CONVEC pad.

(Operation guide off:

)

Enter desired convection temperature.

Enter desired convection cooking time.

Select microwave cooking and power level by pressing the POWER LEVEL pad as required (for MEDIUM press three times.)

x 3

Enter desired microwave cooking time.

Press the INSTANT COOK/START pad.

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

Your oven can be programmed to combine convection and microwave cooking operations. * Suppose you want to roast chicken pieces for 15 minutes at 180°C and then cook at 8 minutes on MEDIUM.

The timer begins to count down to zero.

Do not use plastic (non-heat proof) cookware if combining Convection and Microwave mode.

Convection and Microwave Cooking

COOK

Warning:

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

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT

BURNS.

CONVEC

INSTANT COOK

START

POWER

LEVEL

PREHEATING

For best results, preheat to the required temperature with the turntable in the oven. Add food after preheating. * To preheat the oven to 200°C

Step

Procedure Display

Pad Order

(Operation guide off: )

Press the PREHEAT pad.

Select preheating temperature.

Press the INSTANT COOK/ START pad.

Preheat is over. If the oven door is not opened, the oven will automatically hold at the preheat temperature for 30 minutes.

After preheating, Suppose you want to cook profiteroles for 20 minutes on convection 200°C.

Open the door and place food. Close the door.

(Operation guide off: )

The timer begins to count down.

Press the CONVEC pad.

Enter desired temperature.

Enter desired cooking time.

Press the INSTANT COOK/ START pad.

If you are in the process of preheating and wish to check the actual oven temperature, simply press the CONVEC pad. The actual oven temperature will be displayed as long as the CONVEC pad is pressed. If the oven temperature is below 40°C at this time, will be displayed.

COOK

Warning:

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

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT

BURNS.

PREHEAT

INSTANT COOK

START

CONVEC

INSTANT COOK

START

Your oven has three grill cooking modes. Select the desired grill mode by pressing the GRILL pad.

For the top heater mode, press the GRILL pad once. For the bottom heater mode, press the GRILL pad twice. For the top and bottom heaters mode, press the GRILL pad three times.

It is not necessary to preheat for grill cooking.

Step

Procedure Pad Order Display

Press the GRILL pad three times.

* Suppose you want to cook for 20 minutes using the top and bottom heaters.

Enter desired cooking time.

Press the INSTANT COOK/START pad.

When the timer reaches about 2/3 of the way through the cooking time, open the door and turn over the steak. And then close the door.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially the bottom heater will become very hot, use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

The timer begins to count down again. When it reaches zero, all indicators will go off and the oven will "beep". The cooling fan will remain on until the oven cavity has cooled.

The timer begins to count down.

x 3

Press the INSTANT COOK/START pad.

COOK

GRILL COOKING

GRILL

INSTANT COOK

START

INSTANT COOK

START

MIX COOKING

Your oven has four preprogrammed settings that make it easy to cook with both grill heaters and microwave.

Select the desired mix setting by pressing the MIX pad. It is not necessary to preheat for the mix cooking.

Preset programme

Microwave

power

70%

50%

10%

The times

pressing MIX pad

Once

Twice

three times

four times

Grill heater

Top heater

Bottom heater

Setting

HIGH MIX TOP GRILL

LOW MIX TOP GRILL

HIGH MIX BOTTOM GRILL

LOW MIX BOTTOM GRILL

* Suppose you want to cook for 6 minutes on LOW MIX TOP GRILL.

Step

Procedure

Press the MIX pad twice.

Pad Order Display

x 2

Enter desired cooking time.

Press the INSTANT COOK/START pad.

The timer begins to count down. When it reaches zero, all indicators will go off and the oven will "beep". END will appear on the display. The cooling fan will remain on until the oven cavity has cooled.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially bottom heater will become very hot,

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

COOK

MIX

INSTANT COOK

START

AUTOMATIC OPERATIONS

1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth or paper towel prior to cooking on SENSOR INSTANT ACTION or REHEAT SENSOR.

2. After oven is plugged in, wait 2 minutes before using SENSOR INSTANT ACTION or REHEAT SENSOR.

3. ERROR will be displayed if: (a) more or less than the quantity or weight of foods suggested in the MULTI COOK, CONVENIENCE/PIZZA

or EASY DEFROST MENU GUIDE are programmed when the START pad is pressed. To clear, press the STOP/CLEAR pad and reprogramme.

(b) the door is opened or the STOP/CLEAR pad is pressed until the cooking time is displayed. To clear, press

the STOP/CLEAR pad and cook manually. Refer to manual cooking charts in RECIPES section.

4. When using the automatic features (SENSOR INSTANT ACTION, REHEAT SENSOR, MULTI COOK, CONVENIENCE/PIZZA, EASY DEFROST), carefully follow the details provided in each MENU GUIDE to achieve the best result. If the details are not followed carefully, the food may be overcooked or undercooked or ERROR may be displayed.

5. When cooking small quantities of food on SENSOR INSTANT ACTION or REHEAT SENSOR, the food may be cooked without displaying any remaining cooking time.

6. 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.

7. 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.

8. To change the final cooking or defrosting result from the standard setting, press the MORE(

) or LESS( )

pad prior to pressing the each automatic operation pad. See page 23.

9. The fianl 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.

Step

Display

Press the SENSOR INSTANT ACTION pad for Fresh Vegetables (within 1 minute of closing the door).

*When the sensor detects the

vapour from the food, the remaining cooking time will appear.

(eg. remaining cooking time is approximately. 1 min.42 sec.)

Pad OrderProcedure

* Suppose you want to cook 1.0 kg Fresh Vegetables.

Press once to cook 6 popular menus. Follow the details provided in SENSOR INSTANT ACTION MENU GUIDE on page 4 - 5 in the cooking guides.

NOTE:

You can get a cooking hint by pressing the HELP pad before pressing the desired SENSOR INSTANT ACTION pad. See page 23.

Notes for Automatic Operations

Sensor Instant Action

The timer begins to count down. When the cooking time reaches zero, STAND, COVERED, 1-5MIN, STIR, ENJOY YOUR, VEGETABLES will be displayed.

COOK

Fresh

Vegetables

* Suppose you want to reheat 1 serve of Dinner plate.

Step

Procedure Pad Order Display

Press the REHEAT SENSOR pad.

Select food category for Reheat Sensor. Press 1 to reheat Dinner Plate.

If you require a cooking hint, press the HELP pad.

The timer begins to count down. When the cooking time reaches zero, STAND, COVERED 2MIN, ENJOY YOUR, DINNER will be displayed.

Press the INSTANT COOK/START pad.

* When the sensor detects the vapour from

the food, the remaining reheating time will appear. (eg. remaining reheating time is approximately 1 min.)

NOTE:

You can get a cooking hint whenever HELP is lit in the display. See page 23.

(Operation guide off:

)

1.Dinner Plate

2.Reheat Pizza

3.Casseroles/Canned Food

Press to select 3 popular reheat menus. Follow the details provided in REHEAT SENSOR MENU GUIDE on page 6 in the cooking guides.

Reheat Sensor

HELP

HELP HELP

HELP

COOK

HELP

COOK

HELP

COOK

HELP

COOK

REHEAT

SENSOR

HELP

INSTANT COOK

START

* Suppose you want to cook 0.5 kg Frozen Pizza.

Step

Procedure Pad Order Display

Press the CONVENIENCE / PIZZA pad.

Select food category for Convenience / Pizza. Press 1 to cook Frozen Pizza.

Enter the weight.

Press the INSTANT COOK/START pad.

The timer begins to count down. When the cooking time reaches zero, ENJOY YOUR, PIZZA will be displayed repeatedly.

NOTE:

You can get a cooking hint whenever HELP is lit in the display. See page 23.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially bottom heater will become very hot,

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

1.Frozen Pizza

2.Fresh Pizza

3.Fries

Press to select 6 popular menus. Follow the details provided in CONVENIENCE / PIZZA MENU GUIDE on page 7 in the cooking guides.

Convenience / Pizza

HELP

COOK

4.Frozen Pasta

5.Crumbed Fish

6.Finger Food

(Operation guide off: )

CONVENIENCE

/PIZZA

INSTANT COOK

START

* Suppose you want to cook 1.0 kg Roast Beef (Medium).

Step

Procedure Pad Order Display

Press the MULTI COOK pad.

Select food category for Multi Cook. Press 1 to cook Roast Beef.

Enter the weight.

Press the INSTANT COOK/START pad.

The timer begins to count down. The oven will "beep" 4 times and will stop. TURN BEEF, OVER will be displayed repeatedly.

Open the door. Turn over the meat. Close the door.

PRESS START will be displayed repeatedly.

Press the INSTANT COOK/START pad.

When the cooking time reaches zero, STAND, COVERED, 515MIN, FOIL, ENJOY YOUR, BEEF will be displayed repeatedly.

NOTE:

You can get a cooking hint whenever HELP is lit in the display. See page 23.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially bottom heater will become very hot,

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

(Operation guide off: )

1.Roast Beef

2.Roast Lamb

3.Roast Chicken

4.Roast Pork

5.Grilled Steak/Chops

6.Grilled Chicken Pieces

Press to select 6 popular Grill and Mix cooking menus. Follow the details provided in MULTI COOK MENU GUIDE on page 8 - 9 in the cooking guides.

Multi Cook

HELP

COOK

HELP

COOK

MULTI COOK

INSTANT COOK

START

INSTANT COOK

START

Easy Defrost

Step

Procedure Pad Order Display

Press number pads to enter weight.

Press the INSTANT COOK/START pad.

Press the EASY DEFROST pad.

* Suppose you want to defrost 2.0 kg of Poultry.

The cooking time will begin counting down. The oven will “beep” 4 times and will stop. REMOVE, DEF-, ROSTED, PORTION, TURN FOOD, OVER, SHIELD EDGES, OR, WARM, PORTION will be displayed repeatedly.

NOTE:

You can get a cooking hint whenever HELP is lit in the display. See page 23.

The Easy Defrost feature allows you to defrost meats by entering weight. Follow the details provided in EASY DEFROST MENU GUIDE on page 0 in the cooking guides.

PRESS START will be displayed repeatedly.

Open the door. Turn over meat. Close the door.

Press the INSTANT COOK/START pad.

The cooking time will begin counting to zero, when it reaches zero, the oven will “beep”. STAND, COVERED, 5-50MIN, FOIL will be displayed repeatedly.

(Operation guide off: )

HELP HELP

HELP

COOK

HELP

COOK

HELP

COOK

HELP

COOK

EASY

DEFROST

INSTANT COOK

START

INSTANT COOK

START

Help Feature

Auto Start

Display

Press the HELP pad.

Step

Procedure

Pad Order

The Auto Start feature allows you to set your oven to start automatically. * Suppose you want to start cooking a casserole for 20 minutes on MEDIUM at 4:30 in the afternoon. (Check that the correct time of day is displayed.)

To check the current time, simply press the CLOCK pad, the time will be displayed. If the door is opened after step 7, close the door and press the START pad to continue with Auto Start. Press the STOP/CLEAR pad to cancel Auto Start. The correct time of day must be set before using Auto Start, see clock setting on page 6.

OTHER CONVENIENT FEATURES

The HELP feature has 6 different programs.

Press the number 1 pad.

Enter the desired start time.

The dots (:) will flash on and off.

Enter the desired cooking time.

Set the desired cooking mode. (for microwave cooking on MEDIUM, press the POWER LEVEL pad 3 times)

Press the CLOCK pad.

The timer begins to count down. When the timer reaches zero, all indicators will go off and the oven will "beep". END will appear in the display.

The oven will start cooking at 4:30 P.M.

Press the INSTANT COOK/START pad.

COOK

HELP

CLOCK

POWER

LEVEL

INSTANT COOK

START

Information Guide On/Off

This oven is preset with the Information Guide On. As you get more familiar with your oven, the Information Guide can be turned off.

* To turn off the Information Guide. After step 1 for Auto Start.

Step

Procedure

Press the number 2 pad.

Pad Order

Display

Press the STOP/CLEAR pad.

The time of day will appear in the display.

Step

Procedure

Press the INSTANT COOK/START pad.

Pad Order

Display

The time of day will appear in the display.

Step

Procedure

The control panel is now locked, each time a pad is pressed, the display will show "LOCK".

Press the number 3 pad.

Press the INSTANT COOK/START pad.

Pad Order

Display

The time of day will appear in the display.

* To restore the Information Guide. After step 2 above.

If the oven is accidentally started with no food or liquid in the cavity, the life of the oven can be reduced. 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. After step 1 for Auto Start.

Child Lock

STOP

CLEAR

INSTANT COOK

START

INSTANT COOK

START

* To unlock the control panel. After step 2 for Child Lock.

Step

Procedure Pad Order Display

This feature is mainly for use by retail outlets, and also allows you to practice key operations. * To demonstrate.

After step 1 for Auto start.

Demonstration Mode

The time of day will appear in the display. The oven is ready to use.

Press the STOP/CLEAR pad.

Step

Procedure Pad Order Display

Press the number 4 pad.

Cooking operations can now be demonstrated with no power in the oven.

* Suppose you demonstrate Instant Cook.

Press the INSTANT COOK/START pad.

Then DEMO,SHARP, MICROWAVE, OVEN will appear repeatedly.

Step

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

The cooking time will begin counting down to zero at ten times the speed. When the timer reaches zero, END will appear in the display.

Step

Procedure Pad Order Display

* To cancel the Demonstration Mode. After step 2 above.

Press the STOP/CLEAR pad.

The time of day will appear in the display.

COOK

STOP

CLEAR

INSTANT COOK

START

INSTANT COOK

START

STOP

CLEAR

Each pad carries useful guide. * To get the guide for MULTI COOK pad. After step 1 for Auto Start.

Step

Procedure Pad Order Display

Press the MULTI COOK pad.

Info on Pads

The guide message will be repeated twice, and then the display will show the time of day. If you want to cancel the guide, press the STOP/CLEAR pad.

Each setting of Automatic Operations has a cooking hint. If you wish to check, press the HELP pad whenever HELP is lit in the display.

NOTE : For SENSOR INSTANT ACTION, HELP is not lit in the display, so press the HELP pad before pressing

the desired SENSOR INSTANT ACTION pad.

Help

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

– SENSOR INSTANT ACTION – REHEAT SENSOR – MULTI COOK – CONVENIENCE / PIZZA – EASY DEFROST

To adjust cooking time, press the LESS or MORE pad at the beginning of the procedure. * Suppose you want to cook 1.0 kg Fresh Vegetables for less time than the standard setting.

Step

Procedure Pad Order Display

Press the LESS pad.

Press the SENSOR INSTANT ACTION pad for Fresh Vegetables (Within 1 minute of closing the door).

COOK

MULTI COOK

LESS

Fresh

Vegetables

Increasing or Decreasing Time During A Cooking Programme

Microwave, Convection, Grilling or Mix time can be added or decreased during a cooking programme using the “MORE” or “LESS” pads.

* Suppose you want to increase cooking time by 2 minutes during 5 minutes on MEDIUM cooking.

Step

Procedure Pad Order Display

Select microwave cooking and power level by pressing the POWER LEVEL pad as required. (for MEDIUM press three times)

Enter desired cooking time.

Press the INSTANT COOK/START pad.

The timer starts to count down.

Press the MORE pad twice to increase time by two minutes.

COOK

Alarm

Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times and REMOVE FOOD will be appeared in the display 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.

POWER

LEVEL

INSTANT COOK

START

CARE AND CLEANING

Disconnect the power supply cord before cleaning or leave the door open to inactivate the oven. Before cleaning ensure oven cavity is cool.

CLEAN THE OVEN AT REGULAR INTERVALS - Keep the oven clean, or it could lead to deterioration of the surface. This could adversely affect the life of the appliance and possibly result in 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.

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 cleaner.

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:

Wipe spatters and spills with a little dish washing liquid on a soft damp cloth for hygienic reasons. For heavier stains inside the oven cavity only, use a mild stainless steel cleaner applied with a soft damp cloth. Do not apply to the inside of the door. Wipe clean ensuring all cleaner is removed. 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 fire. Do not remove the waveguide cover. You can hold the bottom heater up by hand for cleaning only. After cleaning, sit the bottom heater down in the lowest position (see page 4 and Figure 1).

DO NOT USE CAUSTIC CLEANERS, ABRASIVE OR HARSH CLEANSERS OR SCOURING PADS ON YOUR OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.

DO NOT USE A STEAM CLEANER. Avoid using excess water. After cleaning the oven, ensure any water is remove with a soft cloth.

Note: At regular intervals, heat the oven referring to "Heating

without Food" on page 9. Because, the splashed dirt or food oil remained around the top and bottom heaters and oven walls may cause the smoke and odour.

Turntable/Turntable Support/Racks:

Wash with mild soapy water and dry thoroughly.

Bottom heater

Figure 1

SERVICE CALL CHECK

Check the following before calling service:

1. Does the display light? Yes

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. Press the INSTANT COOK / START. A. Does the oven lamp light? Yes

B. Does the cooling fan work? Yes No

(Put your hand over the rear ventilation openings.)

C. Does the turntable rotate? Yes

(The turntable can rotate clockwise or counterclockwise. This is quite normal.)

D. Does the COOK indicator light? Yes

No E. After one minute, did an audible signal sound? Yes No F. Is the water inside the oven hot? Yes No

4. Remove water from the oven and programme the oven for 3 minutes on GRILL mode using top and bottom heaters. A. Do the top and bottom heater symbols and COOK indicator light? Yes

B. After 3 minutes, do the both heaters become red? (Pay special attention to prevent burns when checking

the bottom heater) Yes

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 very rapidly, check Demonstration Mode.

(Please see page 22 for detail.)

2.The following thing is not trouble; Each cooking mode has a maximum cooking time. If you operate the oven longer than the maximum time, the power will automatically be reduced. The table below shows the maximum time for each cooking mode.

Maximum cooking time

20 min.

30 min.

15 min. Top heater 10 min. Bottom heater 10 min.

Cooking mode Microwave 100% cooking Grill cooking

Top heater Bottom heater Top and bottom heaters

SPECIFICATIONS

AC Line Voltage : Single phase 230-240V, 50Hz. AC Power Required :

Microwave 1.6 kW Grill 2.1kW

Output Power :

Microwave 900W* (IEC) Grill Heater 1200W (Top heater)

800W (Bottom heater)

2000W (Top and bottom heater) Microwave Frequency : 2450 MHz (Class B/Group 2)** Outside Dimensions : 520mm(W) x 309mm(H) x 502mm(D) Cavity Dimensions : 352mm(W) x 207mm(H) x 368mm(D) Cooking Uniformity : Turntable (325mm in diameter) system Weight : Approx. 20kg

* When tested in accordance with AS/NZS 2895.1.1995 ** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International

Standard CISPR11.

NOTE

COOKING GUIDES

CONTENTS COOKING GUIDE

HELPFUL HINTS

COOKWARE

AND

UTENSIL GUIDE

REHEAT SENSOR

MENU GUIDE

MULTI COOK

MENU GUIDE

EASY DEFROST

MENU GUIDE

SENSOR INSTANT

ACTION

MENU GUIDE

CONVENIENCE/PIZZA

MENU GUIDE

RECIPES

4011 -

HELPFUL HINTS

1. ARRANGEMENT

Arrange foods carefully. Place thickest areas toward outside of dish.

Eg. Arrange vegetables in a shallow dish in the following way:

Hard Vegetables around the outside, Soft Vegetables

in the centre, Medium Vegetables in-between.

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, oysters, 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, fish 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.

MICROWAVE COOKING

8. SIZE

Small pieces cook faster than large ones. To speed 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 food takes 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 for doneness 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 influence 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 sufficiently heated evenly throughout.

PAPER TOWELLID PLASTIC WRAP

TOMATO EGG

FISH CHICKEN

STIR

HELPFUL HINTS

a) High mix top grill - Top browner with 70% microwave power.

b) Low mix top grill - Top browner with 50% microwave power.

c) High mix bottom grill - Bottom browner with 50% microwave power.

d) Low mix bottom grill - Bottom browner with 10% microwave power.

1. Use thick oven gloves when removing the food or turntable from the oven to

PREVENT BURNS. Because the oven cavity, door, turntable, turntable

support, racks, dishes and especially bottom heater will become very hot.

2. For best results, preheat to required temperature with the turntable in the oven.

Add food after preheating.

3. Metal cookware can be used. Round pizza trays are excellent cooking utensils

for cooking.

4. If you are cooking and wish to check the temperature you have programmed,

simply press the CONVEC pad. The programmed temperature will be displayed

as long as CONVEC pad is pressed.

5. Do not cook 2 layers of eg. biscuits at the same time.

CONVECTION COOKING

CAKE TIN SQUARE DISH PIZZA TRAY

GRILL COOKING

1. Use thick oven gloves when removing the food or turntable from the oven to

PREVENT BURNS. Because the oven cavity, door, turntable, turntable

support, racks, dishes and especially bottom heater will become very hot.

2. Foods may be cooked either directly on turntable, or using the high or low racks.

HIGH RACKLOW RACK

MIX COOKING

1. There are four automatic, preprogrammed mix settings.

2. Use thick oven gloves when removing the food or turntable from the oven to

PREVENT BURNS. Because the oven cavity, door, turntable, turntable

support, racks, dishes and especially bottom heater will become very hot.

3. Metal cookware can be used.

During mix cooking some metal uten-

sils may cause arcing when they

come in contact with oven walls or

accessory racks. To prevent arcing

when using a metal tin, place a heat

resistant dish (Pyrex pie plate,

dinner plate) between the tin and the

rack.

CAKE TIN PIZZA TRAY

COOKWARE & UTENSIL GUIDE

CAKE TIN

PIZZA TRAY

PAPER TOWEL

FOIL

RING CENTRE DISH SQUARE DISH

YES

(LOW RACK

ONLY)

YES

For Shielding

YES

(microwave safe

wrap only)

YES

Defrost Only

YES

METAL RACKS

OVENPROOF GLASS

DEFROST RACK

MICROWAVE

GRILL

MIX

COOKING

CONVECTION

YES

For Shielding

METAL RACKS

GLASSWARE/CERAMIC

(HEAT RESISTANT)

METAL COOKWARE

OVEN BAGS

ALUMINIUM FOIL

NON-STICK PAPER

GREASE-PROOF PAPER

WAXED PAPER

PLASTIC WRAP

PAPER TOWEL

PLASTIC COOKWARE

MICROWAVE SAFE

BROWNING DISH

DEFROST RACK

THERMOMETERS

MICROWAVE SAFE

CONVENTIONAL

*1 When using metal utensil, place a heat resistant dish between the metal utensil and the rack (refer to page 2).

*2 For cooking food with high fat contents, do not bring the wrap in contact with the food as it may melt.

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

Standing

Time

(minutes)

Initial

Temperature

(approx.)

Cooking

Method

Procedure

Weight

Range

Fresh Vegetables

Carrots

Potato

Beans

Brussels Sprouts

Broccoli

Cauliflower

Zucchini

Spinach

Cabbage

Squash

+3°C

Refrigerated

• Wash the vegetables.

• Pierce skin of squash with folk.

• 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, stand coverd and stir.

Micro

0.1-1.0 kg

hard vegetables

medium vegetables

1-5

SENSOR INSTANT ACTION MENU GUIDE

Reheat Pie

meat

1-4 pieces

(1 piece, approx. 180g)

+3°C

Refrigerated

Micro

Top/bottom

grill

• Remove from package.

• Place directly onto turntable.

• After cooking, stand.

1-3

Jacket Potato

Potato (whole)

1-10 pieces

(1 piece, approx. 150g)

+20°C

Room temperature

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• When oven stops and TURN, POTATO OVER is displayed, turn over

potatoes and continue cooking.

• After cooking, stand, covered with aluminium foil.

Micro

3-10

0.1-1.0 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, stand covered and stir.

Micro

1-5

hard vegetables

medium vegetables

soft vegetables

Frozen Vegetables

Carrots

Beans

Brussels Sprouts

Broccoli

Cauliflower

Corn

Green Peas

Mixed Vegetables

1-5

Rice

1/2 - 4 cups Micro

+60°C

Hot tap water or

soup stock

• Wash rice until water runs clear.

• Place into a Pyrex

bowl and cover with hot soup stock or with hot tap

water.

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

Rice

/2 cup

1 cup

/2 cups

2 cups

3 cups

4 cups

Soup stock or Hot tap

water (1cup = 250ml)

1 cup

/2 cups

2 cups

4 cups

/2 cups

6 cups

Standing

Time

(minutes)

Initial

Temperature

(approx.)

Cooking

Method

Procedure

Weight

Range

1-5

Pasta

1/2 - 4 cups Micro

+60°C

Hot tap water

• Place into a Pyrex

bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

Pasta

/2 cup

1 cup

/2 cups

2 cups

3 cups

4 cups

Hot tap water

(1cup = 250ml)

2 cups

3 cups

4 cups

5 cups

6 cups

Standing

Time

(minutes)

Initial

Temperature

(approx.)

Procedure

Weight

Range

Dinner Plate

+3°C

Refrigerated

MEAT POTATO VEGETABLES

175-180g 125g 100g

Beef, Lamb sliced 2 varieties

Chicken, T-Bone eg. sliced Carrot,Zucchini

Broccoli

Cooking

Method

Micro • Cover with plastic wrap.

• Place on the low rack.

• After cooking, stand covered.

1 serve (approx. 400 g)

Reheat Pizza

Casseroles

Beef Stroganoff

Springtime Lamb

Apricot Chicken

Canned Food

Baked Beans

Spaghetti

• Place pizza on the low rack.

• Place into a casserole dish, and cover with lid.

• After cooking, stir and stand covered.

+20°C

Room temperature

+3°C

Refrigerated

Micro

1-4 pieces

(1 pieces, approx. 90 g)

1-4 cups (1 cup, 250 ml)

1-5

+3°C

Refrigerated

Micro

REHEAT SENSOR MENU GUIDE

When you reheat the following menus with REHEAT

SENSOR, press the REHEAT SENSOR pad and the

number pad of the menu.

1. Dinner Plate

2. Reheat Pizza

3. Casseroles/Canned Food

No.

Standing

Time

(minutes)

Initial

Temperature

(approx.)

Cooking

Method

Procedure

Weight

Range

No.

Fresh pizza 1 pizza + 3 °C Top/bottom • Add paste and toppings of your choice to fresh pizza base.

Topping include: (500 - 700g) Refrigerated grill • Place directly onto turntable.

Ham Top grill

Cheese

Onion

Olives

Capsicum

Mushrooms

Peperoni

Cabanossi

Pineapple

Frozen Pasta 0.3 - 1.0kg -18 °C Micro • Remove the pasta from foil tray and place in a heat - resistant ceramic dish.

Includes: Frozen Mix • Place on the low rack.

Lasagne temperature • Do not cover.

Cannelloni • After cooking, stand

Fries 0.1 - 0.5kg -18 °C Micro • Place directly onto turntable.

Includes: Frozen Top/bottom • When oven stops and TURN FRIES, OVER is displayed, turn over fries and

Wedges temperature grill continue cooking.

Crinkle cut Top grill

Shoe string

Frozen pizza 0.2 - 0.5 kg -18 °C Micro • Remove from package.

Top/bottom • Place directly onto turntable.

grill

CONVENIENCE/PIZZA MENU GUIDE

1. Frozen Pizza 4. Frozen Pasta

2. Fresh Pizza 5. Crumbed Fish

3. Fries 6. Finger Food

To cook the following CONVENIENCE/PIZZA menus.

Press the CONVENIENCE/PIZZA pad and the number pad of the menu.

Finger Food 0.2 - 0.8kg -18 °C Micro • Remove from package.

Includes: Frozen Top/bottom • Place directly onto turntable.

Party pies temperature grill

Party sausage rolls Top grill

Cocktail spring rolls

Mini chicken drum sticks

Sea shantys

Chicken chippees, Calamari

Frozen

temperature

Crumbed Fish 0.1 - 0.5kg -18 °C Micro • Remove from package.

Includes: Frozen Top/bottom • Place directly onto turntable.

Fish fingers temperature grill

Battered Fish Top grill

2-5

MULTI COOK MENU GUIDE

When you cook the following menus with MULTI COOK, press the MULTI COOK pad and the number

pad of the menu.

Weight

Range

No.

Initial

Temperature

(approx.)

Procedure

+3°C

Refrigerated

Standing

Time

(minutes)

Cooking

Method

Mix

• Tie meat with string.

• Place fat side down on the low rack.

• When oven stops and TURN BEEF, OVER is displayed, turn beef over.

• After cooking, stand covered with aluminium foil.

0.5-3.0 kg

5-15

Roast Beef

* You can select desired

cooking result.

MORE - Well done

STD - Medium

LESS - Rare

• Place fat side down on the low rack.

• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.

• After cooking, stand covered with aluminium foil.

+3°C

Refrigerated

Mix

0.5-2.5 kg

5-15

Roast Lamb

* You can select desired

cooking result.

MORE - Well done

STD - Medium

+3°C

Refrigerated

Mix

• Place breast side down on the low rack.

• When oven stops and TURN, CHICKEN OVER is displayed, turn chicken

over.

• After cooking, stand covered with aluminium foil.

Preparation before cooking

• Remove neck and excess fat from chicken.

• Wash and dry chicken.

• Tie legs together.

1.0-2.0 kg

5-15

Roast Chicken

1. Roast Beef 4. Roast Pork

2. Roast Lamb 5. Grilled Steak/Chops

3. Roast Chicken 6. Grilled Chicken Pieces

Weight

Range

No.

Initial

Temperature

(approx.)

Procedure

Standing

Time

(minutes)

Cooking

Method

5-15

Roast Pork 0.5 - 3.0 kg +3°C Mix

Refrigerated

Includes:

T-bone Steak

Rump Steak

Pork Chops

Lamb Chump Chops

Lamb Ioin Chops

Grilled Steak/Chops 0.3 - 1.0 kg +3°C Top/bottom • Place directly onto turntable.

Refrigerated grill • When oven stops and DRAIN, JUICES, TURN, STEAK CHOPS,

OVER is displayed, DRAIN FAT JUICES and

turn meat over.

Grilled Chicken Pieces 0.3 - 1.0 kg +3°C Mix

Refrigerated Top grill

• Tie meat with string (loins only).

• Brush rind lightly with oil and season with salt.

• Place rind side down on the low rack.

• When oven stops and TURN PORK, OVER is displayed, turn pork

over.

• After cooking, stand covered with aluminium foil.

• Place chicken skin side down on the high rack and season.

• When oven stops and TURN, CHICKEN, PIECES, OVER is dis-

played, turn chicken over and season.

• After cooking, stand covered with aluminium foil.

10-15

5-15

15-50

Standing

Time

(minutes)

Procedure

Quantity

min-max

(kg's)

0.1-3.0

1.0-3.0

0.5-3.0

Minced Meat

Beef

Steak/Chops

Chicken Pieces

Poultry

Roast Meat

Beef/Lamb/Pork

Foods not listed in the Guide can be defrosted using M•LOW setting.

NOTE: When freezing minced meat, shape it into flat even sizes.

For chicken pieces, steaks and chops, freeze separately in single flat 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.

• Place shielded frozen minced meat on a defrost rack.

• When the oven has stopped, remove defrosted portions of mince, turn over and shield

edges with foil strips.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

• 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.

• When the oven has stopped, remove defrosted pieces, turn over and shield the warm

portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

• Shield the exposed bone with foil.

• Place chicken pieces on a defrost rack.

• When the oven has stopped, remove any defrosted pieces, turn over and shield the warm

portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

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

• Place breast side down on a defrost rack.

• When the oven has stopped, turn over and shield the warm portions.

• After defrost time, stand covered with aluminium foil.

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

• 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.

• When the oven has stopped, turn over and shield the warm portions.

• After defrost time, stand covered with aluminium foil.

EASY DEFROST MENU GUIDE

VEGETABLES continued

HONEY CARROTS R

HONEY GINGERED VEGETABLES T

HOT CURRIED SLAW T

MINESTRONE S

POTATOES PIZZAIOLA U

POTATO, AVOCADO AND ONION SALAD S

PUMPKIN SALAD U

SCALLOPED POTATOES R

SQUASH WITH YOGHURT T

STUFFED BAKED POTATOES S

SUNSHINE BRUSSELS SPROUTS T

VEGETABLE PLATTER R

DESSERTS

APRICOT WHEATGERM CRUNCHIES X

AUSTRALIAN FRUIT CAKE V

BAKED APPLES V

BREAD AND BUTTER PUDDING W

CALIFORNIAN APPLE CRUNCH V

CARAMEL RICE PUDDING W

CHOCOLATE MOUSSE W

CHOCOLATE CAKE V

CHOCOLATE CHIP COOKIES X

CHOCOLATE SELF-SAUCING PUDDING W

MUESLI CUSTARD DELIGHT X

CHARTS

DEFROSTING CHARTS Y

FRESH VEGETABLE CHART Z

FROZEN VEGETABLE CHART [

GLOSSARY OF TERMS `

GRILLING CHART ]

GUIDE TO COOKING EGGS [

REHEATING CONVENIENCE

DEFROSTING CONVENIENCE-FOOD CHART \

RICE AND PASTA COOKING CHART [

POULTRY continued

CHICKEN FILLET BURGERS L

CHICKEN FRICASSEE I

CHICKEN IN A POT I

CHICKEN PROVENCALE J

CHICKEN TERRINE J

CHICKEN WITH BACON AND I

LEEK SEASONING

CRUNCHY CAMEMBERT CHICKEN L

HONEY CHICKEN LEGS K

ROAST CHICKEN L

TANDOORI CHICKEN J

WHOLEMEAL CHICKEN J

SEAFOOD

BOMBAY AVOCADO SCALLOPS P

BOUILLABAISSE P

CHEESY SALMON ROLLS M

CRAB MORNAY O

CRISPY MARINATED CRAB STICKS N

GARLIC MUSSELS O

GARLIC PRAWNS M

OYSTERS KILPATRICK Q

PAELLA M

PRAWN CUTLETS Q

PRAWN CREOLE N

SEAFOOD LASAGNE O

SESAME PRAWNS O

SQUID IN TOMATO AND WINE SAUCE P

STEAMED SCALLOPS IN N

BLACK BEAN SAUCE

TAGLIATELLE AND CRAB SALAD N

VEGETABLES

CAULIFLOWER AU GRATIN R

CAULIFLOWER POLONAISE U

CHOKOS WITH SOUR CREAM AND BACON S

GRILLED TOMATOES U

EASY HOME-MADE RICE RISOTTO R

APPETISERS

GARLIC AND HERB FOCACCIA B

QUICK NACHOS B

VEGETABLE FRITTATA B

MEAT

APRICOT AND ALMOND CRUSTY LAMB G

BEEF MADEIRA F

BEEF STROGANOFF D

CHILLI CON CARNE F

CORNED BEEF D

CRUSTY ROSEMARY LAMB C

CURRIED SAUSAGES D

FILLET MIGNON G

GRILLED KEBABS H

HAMBURGER H

HERBED LOIN OF LAMB E

HONEY ROAST LAMB G

ITALIAN SPAGHETTI SAUCE E

LASAGNE C

MINTED PICNIC LOAF F

MIXED GRILL H

PORK RIBS WITH CHILLI PLUM SAUCE H

SHEPHERD'S PIE C

SPINACH LOIN OF LAMB G

SPRINGTIME LAMB CASSEROLE D

TROPICAL CURRY LAMB F

VEAL À LA MEDALLION E

VEAL AND PINEAPPLE E

POULTRY

APRICOT CHICKEN K

CHEESE AND HERB CHICKEN LEGS K

CHICKEN AND APRICOT SALAD I

CHICKEN AND MACARONI BAKE K

CHICKEN CACCIATORE L

RECIPES

INDEX

QUICK NACHOS

Serves 4

200 g packet corn chips

250 g jar of salsa

/2 cup sour cream

2 tablespoons tomato paste

/4 cup grated tasty cheese

1. Place corn chips in base of a flan dish.

2. Mix salsa and sour cream together in a small bowl.Pour over corn chips.

3. Spread tomato paste over the top of salsa.

4. Sprinkle with cheese.

5. Place on the high rack and cook for 4

/2 minutes on TOP GRILL.

6. Serve immediately with guacamole.

VEGETABLE FRITTATA

Serves 4

2 large potatoes, peeled and thinly sliced

1 onion,thinly sliced

5 eggs

450 mL sour cream

340 g can asparagus spears, drained

/2 red capsicum, cut into strips

2 zucchinis, cut into strips

2 tablespoons parmesan cheese

1. Arrange potatoes and onion over base of greased 23 cm pie plate.

2. Combine eggs and sour cream. Pour half the mixture over potatoes.

3. Cook for 10-12 minutes on 70% on the low rack.

4. Arrange asparagus, capsicum and zucchinis in a circle over potato.

Pour over remaining egg mixture. Sprinkle with cheese.

5. Cook on the low rack for 10-12 minutes on HIGH MIX TOP GRILL, and 4

minutes on TOP GRILL.

6. Stand covered with foil for 5 minutes.

7. Cut into wedges.

APPETISERS

GARLIC AND HERB FOCACCIA

1 focaccia (rectangular)

100 g margarine

2 cloves garlic, crushed

1 teaspoon mixed herbs

1. Carefully cut bread in half.

2. Mix margarine, garlic and herbs together in a small bowl.

3. Spread evenly over focaccia. Place onto the high rack side by side.

4. Cook for 4-5 minutes on TOP GRILL.

5. Cut into strips and serve hot.

CRUSTY ROSEMARY LAMB

Serves 4-6

/4 cup brown sugar

2 tablespoons seeded mustard

1 tablespoon lemon juice

2 tablespoons chopped fresh rosemary

1.5 kg leg lamb

1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.

2. Place fat side down on the low rack.

3. Cook for 14 minutes on HIGH MIX TOP GRILL and 3

minutes on TOP

GRILL. Turn over, shielding shank with foil to prevent overcooking. Spread

combined ingredients over leg of lamb. Cook for a further 14 minutes on

HIGH MIX TOP GRILL and 3

minutes on TOP GRILL (for medium). Or cook

for 16 minutes on HIGH MIX TOP GRILL and 3

minutes on TOP GRILL.

Turn over, shielding shank with foil to prevent overcooking. Spread

combined ingredients over leg of lamb. Cook for a further 16 minutes on

HIGH MIX TOP GRILL and 3 minutes on TOP GRILL (for well done).

4. Allow to stand 10 minutes covered with foil before carving.

LASAGNE

Serves 4-6

MEAT SAUCE INGREDIENTS

30 g butter

1 onion, chopped

1 kg topside mince

/4 cup tomato paste

240 g jar bolognese sauce

200 g can champignons, drained

1 clove garlic, crushed (optional)

CHEESE SAUCE INGREDIENTS

90 g butter

/3 cup flour

/4 cups milk

125 g tasty cheese, grated

200 g packet instant lasagne sheets

100 g mozzarella cheese, grated

MEAT SAUCE METHOD

1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on 100%.

2. Stir in mince. Cook, uncovered, for 12-14 minutes on 70%, stirring every 2

minutes. Drain excess fat.

3. Stir in tomato paste, bolognese sauce, champignons and garlic.

CHEESE SAUCE METHOD

1. Melt butter for 50-60 seconds on 100%. Stir in flour; cook for further 1

minute on 100%.

2. Gradually stir in milk. Cook for 4-6 minutes on 100%, stirring every minute.

3. Stir in tasty cheese.

TO COMBINE

1. Use a 20 x 20 cm deep casserole dish.

2. Dip lasagne sheets in hot water, 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 24-26 minutes on HIGH MIX TOP GRILL and 4 minutes on TOP

GRILL.

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

MEAT

SHEPHERD'S PIE

Serves 6-8

4 large potatoes (approx.1 kg)

1 tablespoon butter

1 tablespoon milk

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 12-14 minutes on 100% or until

tender. Drain.

2. Mash potatoes; add butter, milk, salt and pepper.

3. In a large bowl, combine mince and onion and cook for 10-12 minutes on

70%, stirring every 2 minutes. Drain juices from meat.

4. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and

parsley. Mix well.

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

6. Spread mashed potato evenly over top of mixture. Brush with beaten egg.

7. Cook for 23-25 minutes on HIGH MIX TOP GRILL and 6 minutes on TOP

GRILL.

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

1 tablespoon gravy powder

/3 cup tomato sauce

1 tablespoon Worcestershire sauce

1 tomato, chopped

2 tablespoons parsley

1 egg, beaten

CURRIED SAUSAGES

Serves 4-6

1 kg sausages

2 tablespoons butter

2 onions, chopped

1 small Granny Smith apple,

peeled and finely chopped

1. Pierce sausages with a fork twice. Arrange sausages on the low rack.

2. Cook for 14-16 minutes on 50%, turning halfway through cooking. Cut

sausages into thirds.

3. In a 2-3-litre casserole dish, place butter, onions, apple, curry powder and

sultanas; mix well. Cover and cook for 4-6 minutes on 100%.

4. Dissolve stock cube in water.

5. Mix in flour and stock, cover and cook for 4-5 minutes on 100%, stirring

once.

6. Add sausages and stir.

7. Cover and cook for an extra 6-7 minutes on 50%. Serve with boiled rice or

noodles.

SPRINGTIME LAMB CASSEROLE

Serves 4

1 packet (30 g) French onion soup

/4 cup plain flour

750 g lamb, cubed

4 spring onions, quartered

2 carrots, thinly sliced

1 cup chicken stock

310 g can corn kernels, drained

2 sticks celery, finely chopped

300 mL carton sour cream

1. Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss

the lamb in flour mixture, coating thoroughly.

2. Add onions and carrots, stir in chicken stock and mix well.

3. Cover and cook for 22-24 minutes on 50%, stirring during cooking.

4. Add corn, celery and sour cream. Mix well.

5. Cook a further 16-18 minutes on 50%.

3 teaspoons curry powder

/4 cup sultanas

1 beef stock cube

/2 cups water

/4 cup flour

CORNED BEEF

Serves 6-8

2 tablespoons brown sugar

2 tablespoons malt vinegar

3 cups hot water

1.5 kg corned beef

1. Place in a casserole dish just large enough to contain it.

2. Add brown sugar, malt vinegar and hot water.

3. Cover with lid and cook for 70 minutes on 50%, turning over halfway through

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

4. Serve with white sauce.

BEEF STROGANOFF

Serves 6

1 kg rump steak, cut into strips

/2 cup plain flour

salt and pepper

1 onion, finely chopped

2 tablespoons tomato purée

/2 cups beef stock

/4 cup red wine

100 g mushrooms, thinly sliced

300 mL sour cream

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

2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a

3-litre casserole dish.

3. Cook, covered, for 35 minutes on 50%, stirring twice during cooking.

4. Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on 50%.

5. Serve with boiled rice.

VEAL À LA MEDALLION

Serves 4-6

1 kg veal, cubed

/2 cup plain flour

salt and pepper

/4 cup water

1 cup finely chopped shallots

2 carrots, thinly sliced

1. Toss veal in flour. Place in a 3 litre casserole dish. Stir in salt, pepper, water,

shallots, carrots, lemon rind and bacon.

2. Cover and cook for 40 minutes on 50%, stirring 2-3 times during cooking.

3. Stir in mushrooms and sour cream.

4. Cover and cook a further 5-7 minutes on 50%.

5. Sprinkle with chives.

HERBED LOIN OF LAMB

Serves 8

/2 cup white wine

/4 cup oil

3 cloves garlic, crushed

freshly ground black pepper

1 teaspoon rosemary spikes

1 kg loin of lamb

1. Mix all ingredients except lamb together to form a marinade in a small bowl.

2. Place loin of lamb in a large shallow dish and pour over marinade; leave

overnight.

3. Remove loin of lamb from marinade and roll loin tightly, securing with string.

4. Place on the low rack.Cook for 10-12 minutes on HIGH MIX TOP GRILL and 3

minutes on TOP GRILL. Turn meat over and cook for a further 10-12 minutes

on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. (for medium). Or cook

for 14-16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.

Turn meat over and cook for a further 14-16 minutes on HIGH MIX TOP GRILL

and 3 minutes on TOP GRILL (for well done).

5. Allow to stand 10 minutes covered with foil before carving.

/2 teaspoon grated lemon rind

2 rashers bacon, chopped

250 g fresh mushrooms, sliced

300 mL carton sour cream

1 tablespoon chopped chives

VEAL AND PINEAPPLE

Serves 4-6

2 tablespoons flour

2 teaspoons mixed herbs

1 teaspoon chicken stock powder

black pepper

750 g veal, diced

4 rashers bacon, chopped

3 shallots, chopped

440 g can pineapple pieces, drained

1 cup tomato sauce

2 tablespoons chopped parsley

1. Mix first 4 ingredients together in a large casserole dish.

2. Add the veal; toss to coat in the seasonings. Stir in bacon, shallots, pineap-

ple pieces and tomato sauce.

3. Cover and cook for 35 minutes on 50%, stirring 2-3 times during cooking.

4. Sprinkle with parsley and serve with rice.

ITALIAN SPAGHETTI SAUCE

Serves 4-6

500 g topside mince

1 onion, chopped

1 clove garlic, crushed

410 g can whole tomatoes

/2 cup tomato paste

100 g mushrooms, sliced

1 tablespoon chopped parsley

1 teaspoon salt

/2 teaspoon dried oregano leaves

/2 teaspoon dried basil leaves

1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes

on 70%, stirring every 2 minutes. Drain well.

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

and basil.

3. Cook a further 8-11 minutes on 70%. Stir halfway through cooking.

4. Serve over hot spaghetti.

CHILLI CON CARNE

Serves 4-6

1 kg mince

1 large onion, finely 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

70%, stirring every 2 minutes.

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

and kidney beans.

3. Cook for 20-22 minutes on 70%, stirring twice during cooking.

4. Serve with boiled rice.

BEEF MADEIRA

Serves 4-6

750 g blade or round steak, cubed

/4 cup plain flour

1 large onion, sliced

2 carrots, thinly sliced

1 clove garlic, crushed

1. In a 3-litre casserole dish, combine meat and flour; mix well.

2. Add onions and carrots.

3. In a jug, combine garlic, beef stock, madeira or sherry, and paprika; stir well.

Pour over beef.

4. Cook, covered, for 20-22 minutes on 50%, stirring 2-3 times during cooking.

5. Add beans and capsicum. Cover and cook a further 24-26 minutes on 50%,

stirring twice during cooking.

MINTED PICNIC LOAF

Serves 6-8

2 cups stale breadcrumbs

/2 cup milk

1 large potato, grated

500 g sausage mince

TOPPING

1 cup grated fresh parmesan cheese

1 cup stale breadcrumbs

1 tablespoon chopped fresh mint

1. Combine breadcrumbs and milk in medium bowl; stand for 5 minutes.

2. Add potato, mince, tomato sauce and mint to breadcumb mixture; mix well.

3. Press mixture into an 11 cm x 25 cm loaf dish lined with paper towels.

4. Place on low rack. Cook for 24-26 minutes on 50%.

5. Drain excess liquid from loaf dish.

TOPPING

1. Combine topping ingredients and press evenly over loaf. Cook for a further

3-4 minutes on TOP GRILL.

2. Allow to stand 10 minutes before turning out. Serve hot or cold.

500 g minced beef

/2 cup tomato sauce

2 tablespoons chopped fresh mint

TROPICAL CURRY LAMB

Serves 4-6

1 onion, thinly sliced

1 kg lamb, trimmed and cubed

1 cup chicken stock

1 teaspoon chicken stock powder, extra

3 teaspoons curry powder

825 g can apricot halves, drained, reserving

/2 cup syrup

2 tablespoons arrowroot

1. Place onion, lamb, chicken stock, stock powder and curry powder into a 3-

litre casserole dish.

2. Cover and cook for 28-30 minutes on 50%; stir twice during cooking.

3. Drain lamb and reserve

/2 cup of liquid.

4. Combine liquid, apricot syrup and arrowroot. Cook for 1-2 minutes on 100%.

5. Combine lamb, apricots and stock mixture and liquid, together in a 3-litre

casserole dish and cover.

6. Heat through for 12-14 minutes on 50%.

7. Serve with boiled rice.

/2 cup beef stock

/2 cup madeira or sherry

/2 teaspoon paprika

350 g beans, washed and sliced

1 green capsicum, sliced

1 tablespoon vinegar

1 teaspoon sugar

375 g jar tomato paste

425 g can red kidney beans, drained

APRICOT AND ALMOND CRUSTY LAMB

Serves 4

200 g dried apricots, finely chopped

1 cup fresh breadcrumbs

/2 cup ground almonds

2 teaspoons dried rosemary

1 egg, lightly beaten

1 rack of lamb (approx. 8 chops)

1 tablespoon apricot jam

1. Mix together in a small bowl, apricots, breadcrumbs, ground almonds,

rosemary and egg.

2. Brush lamb with apricot jam.

3. Place apricot crust on top of lamb.

4. Place on the low rack. Cook for 22-24 minutes on 50% and 3 minutes on

TOP GRILL. Allow to stand 10 minutes covered with foil before carving.

HONEY ROAST LAMB

Serves 4-6

1.5 kg leg lamb

3 tablespoons honey

1 tablespoon Dijon mustard

1. Combine honey and Dijon mustard in a small bowl.

2. Place fat-side down on the low rack.

3. Cook for 14 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP

GRILL. Turn meat over, brush combined ingredients over leg of lamb, and

shield shank with foil to prevent over cooking.

Cook for a further 14 minutes on HIGH MIX TOP GRILL and 3

minutes on

TOP GRILL (for medium).

Or cook for 16-18 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP

GRILL.Turn meat over, brush combined

ingredients over leg of lamb, and shield shank with foil to prevent overcook-

ing.

Cook for a further 16-18 minutes on HIGH MIX TOP GRILL and 3 minutes

on TOP GRILL (for well done).

4. Allow to stand 10 minutes covered with foil before carving.

FILLET MIGNON

Serves 4

4x scotch fillet steaks, approx 2.5 cm thick

4 rashers bacon

1. Remove rind of bacon.

2. Wrap 1 rasher of bacon around each fillet, secure with a toothpick.

3. Place directly onto turntable.

4. Cook for 10

minutes on TOP and BOTTOM GRILL.

5. Turn over and drain juices, cook for a further 6

/2 minutes on TOP and

BOTTOM GRILL.

6. Remove toothpick before serving.

7. Serve with mushroom sauce.

SPINACH LOIN OF LAMB

Serves 4-6

1.0 kg loin of lamb

1 large spinach leaf, shredded

1 tablespoon butter

1 large onion, chopped

salt and pepper

1. Butterfly loin of lamb and flatten slightly with a meat mallet.

2. Spread with shredded spinach.

3. Place butter and onion in a Pyrex bowl. Cook for 3 minutes on 100%.

Sprinkle over spinach.

4. Season with salt and pepper.

5. Roll up loin and secure with string.

6. Place on the low rack, fat-side down, cook for 14-16 minutes on 70% and 3

minutes on TOP GRILL. Turn over and cook for a further 14-16 minutes on

70% and 5 minutes on TOP GRILL (for medium). Or cook for 17-19 minutes

on 70% and 5 minutes on TOP GRILL. Turn over and cook for a further 17-19

minutes on 70% and 3 minutes on TOP GRILL (for well done).

PORK RIBS WITH

CHILLI PLUM SAUCE

Serves 4

750 g pork ribs

1 tablespoon oyster sauce

2 tablespoons dry sherry

1 tablespoon soy sauce

3 teaspoons black beans sauce

/2 teaspoons five spice powder

/2 teaspoon pepper

/4 teaspoon salt

Sauce Method

1. Add oil, crushed garlic, ginger, chopped shallots. Cook for 1-2 minutes on

100%.

2. Add plum and chilli sauce, stir until combined.

3. Combine water, stock cube, soy sauce and cornflour. Add to mixture. Cook

for a further 2 minutes on 100%, until mixture begins to thicken.

Method

1. Remove excess fat from ribs.

2. Cover black beans with water, leave soak for 15 minutes, drain mash with

fork.

3. In a large bowl combine oyster sauce, sherry, soy sauce, black beans

sauce, five spice powder, pepper and salt.

4. Dip each rib into black bean mixture. Cook for 11 minutes on TOP and

BOTTOM GRILL.

5. Turn ribs over, brush each side with chilli plum sauce. Cook for a further

11 minutes on TOP and BOTTOM GRILL until golden brown.

6. Serve with remaining sauce.

HAMBURGER

Serves 6

500 g mince

1 onion, chopped

1 egg

1 tablespoon tomato sauce

1 teaspoon mixed herbs

1 teaspoon seasoned pepper

/4 cup breadcrumbs

1. In a large bowl, combine mince, onion, egg, tomato sauce, mixed herbs and

seasoned pepper.

2. Shape into 6 equal patties. Place directly onto turntable. Cook for 9-10

minutes on TOP and BOTTOM GRILL.

3. Drain juices, turn patties over and cook for a further 9-10 minutes on TOP

and BOTTOM GRILL.

4. Serve on hambuger bun with lettuce and tomato.

GRILLED KEBABS

Serves 4

500 g chicken breasts

1 large onion, coarsely chopped

1 green capsicum, coarsely chopped

1. Cut chicken into cubes.

2. Thread capsicum, onion and chicken onto 8 skewers.

3. Place on the high rack and cook for 10-15 minutes on TOP GRILL.

4. Turn over and cook for a further 10-15 minutes on TOP GRILL.

5. Serve on a bed of rice.

CHILLI PLUM SAUCE

2 teaspoons oil

1 clove garlic

/2 teaspoon grated green ginger

2 shallots

170 mL bottle plum sauce

/2 teaspoon chilli sauce

1 chicken stock cube

/3 cup water

2 teaspoons soy sauce

2 teaspoons cornflour

MIXED GRILL

Serves 1

1 steak

1 chump chop

1 rasher bacon

1. Place steak, chop, sausage (pierced 3 times ) and bacon directly onto

turntable. Cook for 10 minutes on TOP and BOTTOM GRILL.

2. Turn steak, chop, and sausage over, and pierce 3 times again. Drain juices.

Add egg.

3. Cook for 6 minutes on TOP and BOTTOM GRILL.

1 thick sausage

1 egg

CHICKEN WITH BACON

AND LEEK SEASONING Serves 4

No.15 chicken

60 g butter, melted

1 leek, finely chopped

2 rashers bacon, chopped

1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on 100%.

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

3. Fill cavity of chicken with stuffing and secure with a toothpick.

4. Place chicken on the low rack, breast-side down, cook for 12-14 minutes on

HIGH MIX TOP GRILL and 7 minutes on TOP GRILL.

5. Turn over, cook a further 12-14 minutes on HIGH MIX TOP GRILL and 7

minutes on TOP GRILL.

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

POULTRY

/2 cups wholemeal breadcrumbs

1 egg yolk

salt and pepper

CHICKEN IN A POT

Serves 4-6

1.5 kg chicken thighs

/4 cup plain flour

2 rashers bacon, finely chopped

1 green capsicum, diced

1 onion, finely chopped

425 g can peeled tomatoes

1. Toss chicken thighs in flour.

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

3. Cover and cook on low rack for 30 minutes on 70%. Stir 2-3 times during

cooking.

4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on 70%.

2 tablespoons tomato paste

2 chicken stock cubes

1 tablespoon soy sauce

salt and pepper

200 g mushrooms, sliced

CHICKEN AND APRICOT SALAD

Serves 6

No.15 chicken

20 g butter

/2 cup mayonnaise

/4 cup sour cream

1 tablespoon lemon juice

6 ripe fresh apricots, cut into wedges

2 sticks celery, thinly sliced

/4 teaspoon dried tarragon

1. Melt butter for 20 seconds on 100%, brush chicken with butter. Cook on the

low rack for 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP

GRILL.

2. Turn over, brush chicken with butter, and cook for a further 12-14 minutes

on HIGH MIX TOP GRILL and 7 minutes on TOP GRILL. Cool.

3. Remove chicken flesh from the bone.

4. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken,

celery and tarragon until coated. Chill for 1-2 hours.

5. To serve, line a salad bowl with lettuce leaves. Spoon in salad.

NOTE: Leftover turkey may be substituted for chicken.

CHICKEN FRICASSEE

Serves 4

1 large cooked chicken

60 g butter

3 tablespoons flour

2 cups chicken stock

1 egg yolk

1. Remove meat from chicken and chop into cubes.

2. Melt butter for 40-50 seconds on 100% in a jug. Stir in flour; cook a further

40 seconds.

3. Gradually stir in chicken stock. Cook for 5-6 minutes on 100%, stirring

halfway through cooking.

4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.

5. Pour into a 1

/2-litre casserole dish. Cover and cook for 4-6 minutes on 70%.

Stir well.

6. Lay cheese slices across middle of dish.Cook a further 12-14 minutes on

70%.

7. Sprinkle with parsley.

/4 cup cream

/4 teaspoon nutmeg

400 g can artichoke hearts, halved

4 slices processed cheese

chopped parsley

CHICKEN PROVENCALE

Serves 4

/2 cup white wine

425 g can peeled tomatoes

1 large onion, chopped

1 apple, peeled and chopped

/2 cup black olives

1. In a large jug combine wine, tomatoes, onion, apple, olives and curry

powder. Mix well.

2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and

cook for 26-28 minutes on 70%. Stir once during cooking.

3. When oven stops, stir in mushrooms. Cover and cook for a further 4-6

minutes on 70%.

4. Sprinkle with parsley.

CHICKEN TERRINE

Serves 6-8

60 g butter

6 shallots, chopped

/2 cup flour

1 cup chicken stock

1 cup milk

/4 teaspoon tabasco sauce

pepper

WHOLEMEAL CHICKEN

Serves 4

1 kg chicken thighs

100 g butter, melted

/4 cup finely grated parmesan cheese

1 cup wholemeal flour

1 tablespoon chopped parsley

1. Dip chicken thighs in butter.

2. Coat with combined cheese, flour and parsley.

3. Place on the low rack. Cook for 14 minutes on HIGH MIX TOP GRILL and

5-6 minutes on TOP GRILL.

4. Turn over and cook for a further 8-9 minutes on TOP GRILL.

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

/2 teaspoon black pepper

3 teaspoons ground coriander

2 whole cloves

1. Pure´e 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 100%, stirring halfway through cooking. Remove bay

leaf and cloves.

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

5. Sprinkle with vinegar and pour over yoghurt. Cover and marinate overnight,

stirring occasionally.

6. Place on the low rack, cook for 20-22 minutes on HIGH MIX TOP GRILL and

9 minutes on TOP GRILL.

7. Turn over and cook for 10 minutes on TOP GRILL.

8. Serve with boiled rice.

/4 teaspoon cinnamon

1 bay leaf

/2 teaspoon turmeric

/2 teaspoon nutmeg

2 teaspoons paprika

6 chicken thighs, skin removed

1 tablespoon vinegar

200 g low-fat yoghurt

1 teaspoon curry powder

1.25 kg chicken pieces (or 4 marylands)

250 g button mushrooms

chopped parsley

250 g cream cheese, softened

1 cooked chicken, chopped

2 teaspoons green peppercorns, chopped

3 teaspoons gelatine

/2 cup water

6 rashers bacon

1. Melt butter for 40 seconds on 100%. Add shallots and flour. Cook for 1

minute on 100%.

2. Gradually stir in stock and milk. Cook for 4-5 minutes on 100%, stirring

every 2 minutes.

3. Stir in tabasco sauce and pepper.

4. Beat cream cheese. Gradually stir in the sauce. Add chicken and

peppercorns.

5. Dissolve gelatine in water. Cook for 40 seconds -1 minute on 100%; add

to chicken mixture.

6. Line 25 cm x 11 cm loaf dish with paper towel and place bacon across

paper towel.

7. Cover with paper towel and cook for 3-5 minutes on 100%.

8. Remove top layer of paper towel.

9. Pour in chicken mixture. Refrigerate overnight.

10. Turn out and slice. Serve with Melba toast.

CHICKEN AND MACARONI BAKE

Serves 4-6

No. 15 chicken

20 g butter, melted

2 cups macaroni

/4 cup plain flour

300 mL sour cream

1 cup chicken stock

1 cup grated cheese

1 tablespoon chopped parsley

1. Melt butter for 20 seconds on 100%. Brush chicken with butter. Place on the

low rack. Cook for 12-14 minutes on HIGH MIX TOP GRILL and 5 minutes

on TOP GRILL. Turn over. Cook for 12-14 minutes on HIGH MIX TOP

GRILL and 5 minutes on TOP GRILL.

2. Place macaroni in a large bowl. Cover with hot water. Cook for 22-25

minutes on 100% or until pasta is tender. Drain.

3. Remove flesh from chicken.

4. Mix together plain flour, sour cream and chicken stock.

5. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and

cook for 10-12 minutes on 70% and 4-5 minutes on TOP GRILL.

6. Sprinkle with parsley.

7. Serve immediately with a tossed salad.

CHEESE AND HERB CHICKEN LEGS

Serves 4

2 tablespoons chopped parsley

1 teaspoon basil

2 teaspoons tarragon

2 teaspoons dill

2 teaspoons mustard powder

1 teaspoon paprika

salt and pepper

1 teaspoon sesame seeds

90 g butter, melted

8 large chicken drumsticks

125 g country cheese biscuits, crushed

1. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper,

sesame seeds and one-third of butter together in a small bowl.

2. Using a sharp knife, lift skin back from the chicken drumsticks.

3. Spread a teaspoon of herb mixture between skin and chicken.

4. Brush chicken with remaining butter, coat with biscuit crumbs.

5. Place on the low rack, cook for 16-18 minutes on HIGH MIX TOP GRILL and

4-5 minutes on TOP GRILL.

6. Turn over and cook for a futher 6 minutes on TOP GRILL.

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

APRICOT CHICKEN

Serves 4

4 chicken thighs

1 packet French onion soup

2 tablespoons plain flour

125 mL apricot nectar

825g can apricot halves, drained

1. Toss chicken in combined French onion soup and plain flour.

2. Place in a 3 litre casserole dish and put on low rack.

3. Cook chicken for 13-15 minutes on 70%. Turn chicken over.

4. Pour over apricot nectar and apricots.

5. Cook, covered, for 13-15 minutes on 70%.

6. Serve hot with pasta.

HONEY CHICKEN LEGS

Serves 4

250 mL soy sauce

4 tablespoons honey

1 tablespoon lemon juice

1 clove garlic, crushed

/2 teaspoon freshly grated ginger

2 tablespoons oil

8 large chicken legs

sesame seeds

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. Arrange chicken legs on the low rack. Cook for 18-20 minutes on HIGH MIX

TOP GRILL and 10 minutes on TOP GRILL.

3. Turn chicken over and cook for a further 10 minutes onTOP GRILL.

4. Sprinkle with sesame seeds.

CHICKEN CACCIATORE

Serves 6

6 chicken thighs

/4 cup flour

1 tablespoon Season All salt

1 onion, sliced

30 g butter

1 clove garlic, crushed

1. Place chicken, flour and season all salt into a freezer bag.Toss until chicken

is coated.

2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste,

juice from tomatoes, stock cubes and white wine in a 5 litre casserole dish.

3. Cover and cook for 26-28 minutes on 70%. Stir 2-3 times during cooking.

4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12

minutes on 70%.

5. Garnish with black olives.

CHICKEN FILLET BURGERS

Serves 4

4 chicken breast fillets (approx. 500 g)

2 tablespoons flour

1 teaspoon paprika

2 slices ham, sliced in half

2 slices pineapple, sliced in half

4 slices processed cheese

1. Place chicken, flour and paprika into a freezer bag. Toss until chicken is

coated.

2. Place chicken fillets on the low rack.

3. Cook for 8-10 minutes on 70%, turning over halfway through cooking.

4. Place ham and pineapple slices on top of each chicken piece.

5. Top with cheese.

6. Cook for 10 minutes on TOP GRILL.

7. Serve on a hamburger bun with lettuce and tomato.

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 the low rack.

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

5. Cook for 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP

GRILL.

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

7. Cook a further 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on

TOP GRILL.

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

CRUNCHY CAMEMBERT CHICKEN

Serves 6

125 g camembert cheese, finely chopped

2 rashers bacon, finely chopped

/2 cup toasted, slivered almonds

2 tablespoons seeded mustard

No.15 chicken

2 tablespoons honey

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

small bowl.

2. Press camembert mixture between skin and flesh of chicken. Tie chicken

legs together.

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

4. Place breast side down on the low rack, cook for 12-14 minutes on HIGH

MIX TOP GRILL.

5. Turn chicken over and brush with remaining mixture.

Cook for a further 12-14 minutes on HIGH MIX TOP GRILL.

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

2 tablespoons tomato paste

440 g can peeled tomatoes

2 chicken stock cubes

/2 cup white wine

1 green capsicum, thinly sliced

6 black olives, sliced

SEAFOOD

CHEESY SALMON ROLLS

Serves 4-6

ROLLS

12 lasagne noodles (200 g packet)

250 g ricotta cheese

90 g cheddar cheese, grated

salt and pepper to taste

2 eggs, lightly beaten

210 g can red salmon, drained

2 teaspoons lemon juice

1. Soak noodles (4 at a time) in a large bowl of boiling water, till noodles are

pliable to roll.

2. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon

and lemon juice; mix well.

3. Place a spoonful of salmon mixture into each lasagne sheet. Roll up tightly.

Place in a single layer in a shallow heat-proof dish, seam-side down.

SAUCE

1. Combine cornflour with 2 tablespoons of tomato purée to form a

smooth paste. Stir in remaining purée and parsley.

2. Pour tomato purée over salmon rolls and cook for 18-20 minutes on

70% or until noodles are tender.

PAELLA

Serves 8

3 cups brown rice

6 cups chicken stock

1 tablespoon olive oil

2 cloves garlic, crushed

1 onion, chopped

4 ripe tomatoes, chopped

/4 cup tomato paste

1 cup frozen peas

1 red capsicum, diced

1 green capsicum, diced

1. Combine rice and chicken stock together in a large casserole dish.

Cook for 45-50 minutes on 100%, until tender.

2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3

minutes on 100%.

3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on

100%, stirring halfway through cooking.

4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on

100%, stir in cooked rice.

5. In a large bowl, heat white wine for 4-5 minutes on 100%. Add fish fillets.

Cover and cook for 4-6 minutes on 50%. Remove fish.

6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on 50%

until prawns turn pink. Remove from wine.

7. Place mussels in remaining white wine. Cook for 3-5 minutes on 70%, until

mussels open.

8. Gently fold seafood into rice mixture.

9. Cover and reheat Paella for 14-16 minutes on 50%.

10. Serve with French bread.

SAUCE

1 tablespoon cornflour

415 g can tomato purée

2 tablespoons parsley, chopped

GARLIC PRAWNS

Serves 4

24 green king prawns

2 tablespoons butter

3 cloves garlic, crushed

1. Peel and devein prawns, leaving tails intact.

2. Combine butter and garlic. Cook for 1

/2-2 minutes on 100%.

3. Stir in oil and prawns.

4. Cook for 4-6 minutes on 50%, tossing every 2 minutes. Spinkle with

parsley.

5. Serve in individual dishes with garlic bread.

/3 cup olive oil

1 tablespoon chopped

parsley

/2 teaspoon turmeric

paprika

2 cups white wine

1 kg fish fillets, cubed

24 green prawns, peeled with

tails intact and deveined

2 calamari tubes, sliced into

rings

6 mussels

STEAMED SCALLOPS IN BLACK BEAN

SAUCE

Serves 4

1 tablespoon oil

2 spring onions, finely sliced

1 chilli, seeded and finely chopped

1 tablespoon cornflour

1. In a large bowl combine oil, onions and chilli; cook for 1 minutes on 100%.

2. Stir in cornflour, sugar, soy sauce and black bean sauce.

3. Add scallops; stir well.

4. Cook for 10-12 minutes on 50%, stirring twice during cooking.

CRISPY MARINATED CRAB STICKS

Makes 24

12 crab sticks

2 tablespoons lemon juice

1 clove garlic, crushed

2 teaspoons grated ginger

1. Cut crab sticks in half.

2. Place lemon juice, garlic, ginger, sugar, oil and soy sauce in a bowl. Mix

well.

3. Place crab sticks in marinade and allow to stand 2 hours. Drain.

4. Cut bacon into 3 pieces. Wrap each piece around each crab stick; secure

with a toothpick.

5. Place on the low rack.

6. Cook for 14-16 minutes on LOW MIX TOP GRILL.

7. Cook for 1

/2 minutes on TOP GRILL.

TAGLIATELLE AND CRAB SALAD

Serves 6-8

500 g tagliatelle pasta

12 crab sticks, sliced

/2 cup toasted pine nuts

6 shallots, chopped

1. Place tagliatelle into a large bowl. Cover with hot tap water. Cook for 14-16

minutes on 100%, until tender. Drain well.

2. Toss sliced crab sticks, pine nuts and shallots through pasta.

3. Mix French dressing and cream. Season with salt and pepper. Pour over

pasta. Toss well.

PRAWN CREOLE

Serves 4

1 tablespoon butter

1 medium onion, chopped

1 capsicum, chopped

1 stick celery, sliced

2 tablespoons flour

425 g can whole tomatoes

/2 cup tomato paste

1. In a large bowl, combine butter, onion, capsicum and celery. Cook for

4-5 minutes on 100%.

2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and

chilli powder; mix well.

3. Cook, uncovered, for 5 minutes on 100%, stirring once.

4. Add prawns and cook for 18-20 minutes on 50%, stirring twice. Serve with

rice.

2 teaspoons sugar

1 tablespoon soy sauce

2 tablespoons black bean

sauce

500 g scallops

1 teaspoon sugar

/4 cup oil

1 tablespoon soy sauce

8 rashers bacon, rind

removed

1 cup chicken stock

1 tablespoon parsley

2 teaspoons sugar

/2 teaspoon salt

/2 teaspoon chilli powder

500 g green prawns, peeled and deveined

/2 cup French dressing

300 mL cream

salt and pepper

GARLIC MUSSELS

Serves 4 as entree

500 g 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

16-18 minutes on 50% or until open, removing from liquid as they open.

Discard unopened mussels.

GARLIC BUTTER

1. Melt butter in jug for 30 seconds on 100%, add oil, garlic and pepper.

Pour

/2 garlic sauce over mussels; toss well.

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

SEAFOOD LASAGNE

Serves 6-8

125 g butter

/2 cups plain flour

1 teaspoon dry mustard

4 cups milk

1. Melt butter for 1-2 minutes on 100% in a large bowl.

2. Stir in flour and dry mustard. Cook for 1

/2 minutes on 100%.

3. Gradually stir in milk. Cook for 6-8 minutes on 100% or until sauce is thick.

Stir every 2 minutes.

4. Stir in marinara. Cook for 4-6 minutes on 50%.

5. Dip noodles individually into a large bowl of boiling water.

6. Layer noodles over base of a 2-litre rectanglar casserole dish.

7. Cover noodles with

/3 marinara sauce and

/2 cup cheese.

Repeat process, ending with marinara sauce and cheese.

8. Cook for 16-19 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP

GRILL.

9. Allow to stand for 10 minutes before serving.

CRAB MORNAY

Serves 6

60 g butter

/3 cup plain flour

/2 teaspoon dry mustard

2 cups milk

1 onion, finely chopped

1. In a large bowl, melt butter for 1-1

/2 minutes on 100%. Stir in flour and

mustard. Cook for a further 1 minute on 100%.

2. Gradually stir in milk. Cook for 4-5 minutes on 100%, stirring every 2

minutes.

3. Stir in onion, crab meat, eggs, salt and pepper and

/4 cup cheese.

4. Place into a 1-litre serving dish. Sprinkle with cornflake crumbs and remain-

ing cheese.

5. Cook for 13-15 minutes on LOW MIX TOP GRILL.

6. Serve with fresh garden salad.

2 x 170 g cans crab meat, drained

2 hard-boiled eggs, sliced

salt and pepper

/2 cup finely grated cheese

2 tablespoons cornflake crumbs

500 g seafood marinara

1 packet precooked lasagne

noodles

/2 cups grated tasty cheese

SESAME PRAWNS

Serves 4

24 green king prawns (approx. 1 kg)

/4 cup port

/4 cup oil

/4 cup chopped parsley

3 shallots, finely chopped

lemon pepper to taste

/2 cup toasted sesame seeds

6 bamboo skewers

1. Peel prawns, leaving tails intact, and devein. Place in a shallow dish.

2. Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns.

Marinate for 1-2 hours.

3. Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.

4. Place skewers on the high rack. Cook for 15-17 minutes on TOP GRILL.

Turn over halfway.

5. Serve with satay sauce and rice.

GARLIC BUTTER

2 tablespoons butter

2 tablespoons olive oil

2 cloves garlic, crushed

pepper

SQUID IN TOMATO AND WINE SAUCE

Serves 6

500 g squid tubes

/2 teaspoon meat tenderiser

1 tablespoon cornflour

1 tablespoon olive oil

1 spring onion, chopped

1. Cut squid tubes into rings. Sprinkle with combined meat tenderiser and

cornflour. Refrigerate for 30 minutes.

2. Combine oil, onion and garlic. Cook for 1 minute on 100%.

3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on

100%.

4. Stir in squid. Cook for 10-12 minutes on 50%, tossing every minute until

squid is firm.

5. Sprinkle with fresh basil.

6. Serve with French bread and tossed salad.

BOUILLABAISSE

Serves 8

6 mussels

750 g scallops

500 g green prawns,

peeled and deveined

500 g firm fish fillets,

cut into bite-size pieces

5 crab sticks, sliced

6 oysters

1 tablespoon olive oil

1 onion, finely chopped

1. Wash and clean seafood.

2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on 100%.

3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for

8 minutes on 100%, stirring halfway through cooking.

4. Place mussels into hot stock, cover and simmer for 8-10 minutes on 70% or

until mussels open. Discard any which stay closed.

5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and

cook for 5-6 minutes on 70%.

6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 14-16 minutes

on 70% or until fish flakes.

7. Garnish with fresh basil.

BOMBAY AVOCADO SCALLOPS

Serves 4

4 avocados, halved

500 g scallops, halved

2 tablespoons butter

1 onion, finely chopped

1 Granny Smith apple, chopped

/2 teaspoon cumin

/2 teaspoon coriander

/2 teaspoon turmeric

1 tablespoon flour

/2 cup cream

1. Remove flesh from avocado, leaving shell intact. Either scoop out with a

teaspoon or by making horizontal and vertical cuts in flesh, easing out with a

round-bladed knife. Mix halved scallops with the avocado flesh.

2. In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric.

Cover and cook for 5-6 minutes on 100%.

3. Add flour and cook, uncovered, a further 1 minute on 100%.

4. Stir in cream, blend well.

5. Add the scallop and avocado mixture.

6. Cook for 18-20 minutes on 50%. Stir during cooking and after cooking.

7. Scoop mixture evenly back into the avocado shells. Serve hot.

1 clove garlic, crushed

/2 cups fish stock

425 g can tomatoes, pure´ ed

/2 cup white wine

2 tablespoons tomato paste

/4 teaspoon turmeric

grated rind of 1 lemon

salt and pepper

/4 cup chopped fresh basil

1 clove garlic, crushed

410 g can tomato, drained and chopped

/4 cup dry white wine

2 tablespoons tomato paste

1 tablespoon chopped fresh basil

OYSTERS KILPATRICK

Serves 1-2

3 rashers bacon, chopped

1 dozen oysters in the half shell

2 tablespoons worcestershire sauce

1. Place bacon in a small bowl, cover and cook for 3 minutes on 100%.

2. Sprinkle bacon over top of oysters, and add sauce. Place on the high rack

and cook for 8-10 minutes on TOP GRILL.

PRAWN CUTLETS

Serves 4

16 green king prawns

1 cup breadcrumbs

/2 cup plain flour

1 egg (lightly beaten)

2 tablespoons olive oil

1. Peel prawns, leaving tails intact and devein.

2. Cut prawn down the back, flatten slightly with hand to form a cutlet shape.

3. Dust prawns lightly with flour, dip into egg, and coat with breadcrumbs.

4. Spray turntable with non-stick spray.

5. Place directly onto turntable, cook for 7 minutes on BOTTOM GRILL.

6. Turn over and lightly brush each side with oil, cook for a further 7 minutes on

BOTTOM GRILL.

7. Serve with tartare sauce.

CAULIFLOWER AU GRATIN

Serves 4-6

500 g cauliflower florets

30 g butter

2 tablespoons flour

1 cup milk

1 teaspoon mustard

/2 cup grated cheese

paprika

1. Place cauliflower in a pie dish. Cover and cook on the low rack for 4-6

minutes on 100%, until tender. Drain.

2. Melt butter in a Pyrex jug for 40-50 seconds on 100%.

3. Stir in flour. Cook for 1 minute on 100%.

4. Gradually stir in milk and mustard. Cook for 2-2

/2 minutes on 100%, stirring

every minute.

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

7. Cook for 6-8 minutes on TOP GRILL.

SCALLOPED POTATOES

Serves 4-6

3 large potatoes (approx. 500 g), peeled and sliced thinly

/4 cup water

1 large onion, sliced

200 g carton light sour cream

1 egg

90 g cheddar cheese, finely grated

paprika

1. Place potatoes in a round or oval shallow dish, add water, cover, and cook

for 6-8 minutes on 100% on the low rack.

2. Drain off water.

3. Arrange sliced onion over potatoes.

4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle

with cheese and a little paprika if desired.

5. Cook uncovered, 6 minutes on HIGH MIX TOP GRILL and 8-10 minutes on

TOP GRILL.

VEGETABLES

EASY HOME-MADE RICE 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, well washed

1 cup assorted finely chopped vegetables,

e.g. carrots, zucchinis, mushrooms

1. Place onion, butter and bacon in large casserole dish. Cook for 3-4 minutes

on 100%. 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 16-18 minutes on 100%. 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.

200 g carrots, sliced

200 g broccoli, cut into florets

100 g zucchinis, 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

/2-5

/2 minutes on 100%.

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 6-8 minutes on 100%.

3. Stand covered for 3 minutes before serving.

VEGETABLE PLATTER

Serves 4

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

/2 cup mayonnaise

150 mL sour cream

black pepper

1 large avocado, cubed

chives

1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.

Cook, covered with a lid, for 16-18 minutes on 100% (potatoes should be

tender but holding their shape). Drain.

2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 8-10

minutes on 100%, stirring twice.

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

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

5. Chill serve.

MINESTRONE

Serves 6

/2 cup oil

60 g butter

2 onions, peeled and chopped

3 carrots, finely chopped

1 potato, peeled and chopped

3 sticks celery, chopped

1. Combine oil, butter and onion in a large casserole dish. Cook for 2-3 minutes

on 100%.

2. Add carrots and potato. Cover and cook for 5 minutes on 100%.

3. Add celery, zucchini and cabbage. Cover and cook for 3 minutes on 100%.

Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 20-25

minutes on 100%, stirring occasionally.

4. Serve hot, topped with parmesan cheese.

CHOKOS WITH

SOUR CREAM AND BACON

Serves 4-6

2 rashers bacon, chopped

3 medium chokos (500 g), peeled, cored and thinly sliced

150 mL sour cream

/4 teaspoon dried basil leaves

/4 teaspoon dried oregano leaves

/2 cup grated tasty cheese

6 shallots, chopped

1. Cook bacon in a large bowl for 2-3 minutes on 100%. Drain on absorbent

paper.

2. Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on 100%

or until tender.

3. Combine sour cream, basil, oregano, cheese and shallots with chokos.

4. Sprinkle with bacon.

5. Cook for 2-3 minutes on 100%.

4 large potatoes

/4 cup milk

/4 cup cream

/2 cup grated cheddar cheese

30 g butter

2 teaspoons dried parsley flakes

/4 teaspoon dry mustard

paprika

1. Pierce potatos with a fork; place on turntable. Cook for 10-12 minutes on

100%. 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 the low rack.

5. Sprinkle with remaining cheese and paprika. Cook for 2-3 minutes on 100%

and 8 minutes on TOP GRILL.

STUFFED BAKED POTATOES

Serves 4

2 zucchinis, chopped

/4 cabbage, shredded

3 cups beef stock

2 x 400 g cans peeled tomatoes

salt and pepper

parmesan cheese

HOT CURRIED SLAW

Serves 6-8

/2 large cabbage, finely shredded

1 large carrot, grated

/2 cup chicken stock

1 onion, peeled and halved

4 whole cloves

2 cloves garlic

2 bay leaves

1. Place cabbage, carrot, stock, onion halves with cloves pressed in, garlic, bay

leaves, salt and pepper in a large casserole dish. Cover and cook for 10-12

minutes on 100%, stirring halfway through cooking.

2. Remove onion and bay leaves.

3. Melt butter for 40 seconds on 100% in a jug. Stir in flour and curry powder.

Cook for 40 seconds on 100%.

4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread-

crumbs and dot with extra butter.

5. Cook covered for 8-10 minutes on 100%. Then cook uncovered for 3

minutes on TOP GRILL.

6. Serve hot.

HONEY GINGERED VEGETABLES

Serves 6

/2 cup salad dressing

2 teaspoons grated ginger

2 tablespoons honey

1 tablespoon soy sauce

2 tablespoons lemon juice

500 g butternut pumpkin, peeled and thinly sliced

1 cup frozen beans

2 zucchinis, sliced

/2 cup pecans

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

3-4 minutes on 100%.

2. Add pumpkin and cook covered 4-6 minutes on 100%, until just tender.

3. Stir in beans and zucchinis, cook covered a further 6-7 minutes on 100%.

4. Spoon onto a serving plate. Sprinkle with pecans.

salt and pepper

60 g butter

2 tablespoons plain flour

1 tablespoon curry powder

/4 cup cream

/4 cup dry breadcrumbs

2 teaspoons butter, extra

SQUASH WITH YOGHURT

Serves 4-6

500 g squash

200 g carton natural yoghurt

2 teaspoons seeded mustard

ground black pepper

1. Wash and trim squash. Slice thinly, place in a pyrex pie plate.

2. Cover and cook for 4-6 minutes on 100%, or until just tender. Drain juice

prior to adding yoghurt.

3. Combine yoghurt, mustard and pepper and gently fold through the squash.

4. Serve hot.

SUNSHINE BRUSSELS SPROUTS

Serves 4

500 g brussels sprouts

30 g butter

1 small onion, finely chopped

/2 cup milk

4 egg yolks, lightly beaten (ensure all yolks have broken.)

2 tablespoons lemon juice

salt and pepper

1. Place brussels sprouts into a pie plate with 1 tablespoon water.

2. Cover and cook for 5-6 minutes on 100%.

3. Combine butter and onion in a jug. Cook for 2-3 minutes on 100%.

4. Blend remaining ingredients into onion and butter mixture. Cook for 5-6

minutes on 50% until thick, stirring every minute.

5. Pour over brussels sprouts. Heat for 2-3 minutes on 50%.

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

teaspoon dried) oregano

ground black pepper

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 8 minutes on 100%, stirring

halfway through cooking. Drain.

2. In a small bowl, combine butter and garlic and cook for 50 seconds on

100%.

3. Combine oregano and pepper to garlic mixture.

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

coated.

5. Cook, uncovered, for 10 minutes on 100%, stirring halfway through cooking.

CAULIFLOWER POLONAISE

Serves 4-6

500g cauliflower

1 cup peanut butter

2 tablespoons honey

200 mL carton natural yoghurt

1 tablespoon parsley

2 hard-boiled eggs, finely chopped (optional)

/2 cup wholemeal breadcrumbs

1. Trim cauliflower and break into florets.

2. Place cauliflower in a 20 cm pie plate. Cover and cook for 4-6 minutes on

100%.

3. Heat peanut butter and honey in a large jug for 40 seconds on 100%.

4. Add yoghurt to the mixture, stir well.

5. Pour over cooked cauliflower. Combine parsley, eggs and breadcrumbs and

sprinkle over peanut butter sauce.

6. Cook for 4-5 minutes on 100% or until hot.

7. Serve hot.

PUMPKIN SALAD

Serves 6-8

1 kg pumpkin, peeled and cubed

/4 cup walnuts

6 shallots, chopped

/4 cup finely chopped parsley

/2 teaspoon nutmeg

ground black pepper

1 cup mayonnaise

1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for

12-14 minutes on 100% or until pumpkin is just cooked, but still firm.

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.

GRILLED TOMATOES

Serves 4

2 tomatoes

1. Cut tomatoes in half.

2. Place directly onto turntable.

3. Cook for 5 minutes on TOP and BOTTOM GRILL.

4. Turn over, cook for 5 minutes on TOP and BOTTOM GRILL.

CALIFORNIAN APPLE CRUNCH

Serves 6-8

800 g can pie apple

/2 cups White Wings buttercake mix

125 g hard butter, cut into thin slices

3 tablespoons brown sugar

3 tablespoons coconut

2 tablespoons crushed nuts

1 teaspoon cinnamon

1. Place pie apple in a shallow casserole dish.

2. Sprinkle evenly with dry cake mix.

3. Layer sliced butter over cake mix, covering completely.

4. Combine last 4 ingredients and sprinkle over sliced butter.

5. Cook on the low rack for 6 minutes on 100% and 3

/2 minutes on TOP

GRILL.

6. Serve warm with whipped cream.

BAKED APPLES

Serves 4

/4 cup walnuts

/4 cup brown sugar

2 teaspoons mixed spice

1. Place walnuts, sugar and mixed spice in a blender or food processor,

process until nuts are finely chopped.

2. Peel and core apples, brush with lemon juice.

3. Brush apples with butter. Toss in walnut mixture until evenly coated.

4. Place in base of a 20 cm pie plate. Fill centre of apples with any remaining

walnut mixture.

5. Cook for 4-6 minutes on 100% and 6-8 minutes on TOP GRILL.

Allow to stand for 5 minutes.

6. Serve with whipped cream.

DESSERTS

CHOCOLATE CAKE

175 g Nestlé Milk Choc Melts

100 g butter

125 mL (

/2 cup) sour cream

/4 cups warm water

ICING

250 g chocolate

2 tablespoons black coffee

50 mL sour cream

1. Place chocolate and butter in a large bowl. Melt for 1-1

/2 minutes on 100%,

stirring during cooking.

2. Add sour cream and water. Cook a further 1 minute on 100%. Mix well.

3. Stir in eggs, flour, sugar and baking powder.

4. Mix well, pour into a greased microwave safe gugelhopf container.

5. Cook for 11 minutes on 50% followed by 11 minutes on CONVECTION

130°C. Allow to stand 10 minutes before turning out.

6. Allow to cool before icing.

ICING

1. Melt chocolate and coffee for 1-2 minutes on 100%.

2. Add sour cream and beat well.

2 eggs, lightly beaten

/2 cups self-raising flour, sifted

1 cup brown sugar

/2 teaspoon baking powder

4 large apples

2 tablespoons lemon juice

30 g butter, melted

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. Preheat oven to 130°C.

2. Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes

on 100%, stirring once. Allow to cool slightly.

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

4. Pour into a greased 20cm square cake tin.

5. Cook for 45-50 minutes on CONVECTION 130°C.

6. Using a 3 cm foil strip, place around the outside of cake container at halfway

of cooking time. (This will prevent the outside from overcooking before the

centre is cooked.)

7. Stand 5-10 minutes before turning out.

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

1 cup plain flour, sifted

1 teaspoon baking powder

salt

/2 teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons brandy, extra

CHOCOLATE

SELF-SAUCING PUDDING

Serves 4-6

60 g butter

/2 cups self-raising flour

/2 cup caster sugar

/4 cup cocoa powder

/4 cup milk

1 teaspoon vanilla essence

1 cup brown sugar

/3 cup cocoa powder, extra

2 cups boiling water

1. Place butter in a large Pyrex pudding bowl; melt for 40 seconds on 100%.

2. Stir in flour, sugar, cocoa, milk and vanilla. Beat until smooth.

3. Combine brown sugar and extra cocoa. Sprinkle over pudding mixture.

4. Pour boiling water over the mixture.

5. Cook for 12 minutes on 50% and 3 minutes on TOP GRILL. Allow to stand

for 5 minutes before serving.

6. Serve hot with ice-cream.

BREAD AND BUTTER PUDDING

Serves 4-6

4 slices multigrain bread, crusts removed

butter

3 tablespoons caster sugar

/4 cup sultanas

/2 cups milk

/2 teaspoon vanilla essence

4 eggs, lightly beaten

3 tablespoons brown sugar

/4 teaspoon nutmeg

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 in a small bowl for 3 minutes on 100%. Gradually whisk

into eggs, then pour over bread mixture.

4. Sprinkle with brown sugar and nutmeg.

5. Cook on low rack for 25-28 minutes on 30%.

6. Allow to stand for 5 minutes before serving.

CARAMEL RICE PUDDING

Serves 4-6

1 cup rice

3 cups water

400 g can condensed milk

1 tablespoon butter

1 tablespoon lemon juice

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on

100%, or until tender. Stir at halfway. Drain.

2. Mix condensed milk and butter together. Cook for 4-6 minutes on 100%,

stirring every 20 seconds. (Caramel will boil over if not stirred.)

3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel.

Pour into a 2-litre pudding bowl.

4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.

5. Sprinkle with cinnamon sugar. Cook for 3-5 minutes on 50% and 3 minutes

on TOP GRILL.

6. Stand 5 minutes before serving.

3 eggs, separated

1 tablespoon vanilla essence

2 tablespoons caster sugar

cinnamon sugar

CHOCOLATE MOUSSE

Serves 4

200 g cooking chocolate

2 tablespoons water

2 tablespoons rum

/4 cup caster sugar

1. Place chocolate, water and rum in a large heatproof bowl. Melt for 30

seconds-1 minute on 100%. 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

APRICOT WHEATGERM

CRUNCHIES

Makes18

125 g butter

/4 cup brown sugar, lightly packed

/2 teaspoon vanilla essence

1 egg

/2 cup self-raising flour, sifted

/4 cup wheatgerm

/3 cup coconut

/3 cup rolled oats

125 g dried apricots, chopped

/2 cups cornflakes

1. Preheat oven to 160°C.

2. Cream butter and sugar together until light and fluffy. Add vanilla and egg.

Beat well.

3. Mix in flour, wheatgerm, coconut, rolled oats, apricots and cornflakes.

4. Shape tablespoonfuls of mixture into balls.

5. Place on a greased pizza tray: flatten slightly with a fork.

6. Place on the low rack. Bake for 10-12 minutes on CONVECTION 160°C.

MUESLI CUSTARD DELIGHT

Serves 6-8

300 g carton, sour cream

3 x 425 g can, sliced peaches, drained

1 cup butter cake mix

2 cups toasted muesli

/2 cup coconut

175 g butter, melted

1. Spread sour cream evenly over base of a 20 cm pie plate. Sprinkle with

drained peaches.

2. Combine butter cake mix, muesli, coconut and butter in a small bowl. Mix

well.

3. Spread muesli mixture over peaches.

4. Cook on the low rack for 6 minutes on 100% and 4 minutes on TOP GRILL.

5. Stand 5 minutes before serving.

CHOCOLATE CHIP COOKIES

Makes24

125 g butter

/2 cup caster sugar

/2 cup brown sugar, lightly packed

/2 teaspoon vanilla essence

1 egg

/4 cups self-raising flour, sifted

/2 teaspoon salt

125 g choc bits

60 g walnut pieces

1. Preheat oven to 160°C.

2. Cream butter, sugars and vanilla until light and fluffy. Beat in egg.

3. Mix in flour, salt, choc bits and walnut pieces.

4. Shape tablespoonfuls of mixture into balls. Place on a lightly greased pizza

tray: press down slightly, allowing room for spreading.

5. Place on the low rack. Bake for 12-14 minutes on CONVECTION 160°C.

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

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Place between paper towel

directly on turntable.

2 slices

4 slices

Bread Rolls

30 seconds

50 seconds

30 seconds per roll

PROCEDURES

BREAD

MICROWAVE TIME

Whole Fish

Scallops

Prawns

4-6 minutes/500 g

6-8 minutes/500 g

4-6 minutes/500 g

5 minutes

2-3 minutes

Shield head and tail

with foil.

Separate and

rearrange halfway

through defrosting.

Separate as soon as

possible.

Separate as soon as

possible.

CHARTS

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

10-15 minutes

5-10 minutes

10-15 minutes

7-9 minutes

5-10 minutes

10-15 minutes

7-9 minutes

10-15 minutes

9-11 minutes

10-15 minutes

8-10 minutes

BEEF (Roast)

Steaks

Minced Beef

PORK (Roast)

Chops

Ribs

Minced Pork

LAMB (Roast)

Shoulder

Chops

POULTRY

Turkey Pieces

Chicken (Whole)

Pieces

Duck

MICROWAVE TIME

CUT

STANDING TIME

10-12 minutes/500 g

8-9 minutes/500 g

10-12 minutes/500 g

7-9 minutes/500 g

6-8 minutes/500 g

8-10 minutes/500 g

10 minutes/500 g

10-12 minutes/500 g

8-10 minutes/500 g

10-12 minutes/500 g

8-12 minutes/500 g

10-12 minutes/500 g

PROCEDURES

MICROWAVE TIME

PIES

Individual

Whole

4-5 minutes

8-10 minutes

Place between paper towel

on a rack. Allow to stand

5 minutes before reheating.

Asparagus

Beans

Broccoli

Brussels

sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Sliced or whole. Place in a dish with 2

teaspoons butter. Cook covered Allow to

stand 3 minutes before serving.

Cook in a dish with 1 teaspoon sugar and 1

tablespoon water. Cook covered. Allow to

stand 1-5 minutes before serving.

Remove string from pod. Cook in a dish with

1 tablespoon water. Cook covered. Allow to

stand 3 minutes before serving.

Pierce skin with a fork. Place on turntable.

Turn over halfway through cooking. Allow to

stand wrapped in foil 3 minutes.

Peel and quarter potatoes. Cook in a dish

with 1/3 cup water. Cook covered. Allow to

stand 3 minutes before serving.

Peel and cut into serving-size pieces. Place

in a dish and cook covered. Allow to stand 1-

5 minutes before serving.

Wash and shred. Cook, covered, in a dish

with 2 tablespoons water. Allow to stand 3

minutes before serving.

Wash and place in a dish. Pierce whole

squash with a fork. Cook covered. Allow to

stand 3 minutes before serving.

Peel and quarter potatoes. Cook, covered, in

a dish with

/2 cup water. Allow to stand 3-5

minutes before serving.

Cut into quarters. Place in a dish. Season

and cook covered. Allow to stand 3 minutes

before serving.

Cut into uniform-size pieces. Place in a dish

with 1 tablespoon covered water and 1

tablespoon butter. Cook covered. Allow to

stand 3 minutes before serving.

Drain, reserving 2 tablespoons liquid. Place

vegetables and reserved liquid in a dish and

cook covered. Allow to stand 3 minutes

before serving.

Mushrooms

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables

(canned)

FRESH VEGETABLE CHART

AMOUNTVEGETABLE

MICROWAVE TIME

AT HIGH (100%)

COOKING PROCEDURE

500 g

2 medium

4 small

2 medium

4 small

500 g

1 kg

500 g

4-5 minutes

3-4 minutes

5-5

/2 minutes

5-6 minutes

9-10 minutes

5-6 minutes

4-5 minutes

5-6 minutes

12-14 minutes

/2-3

/2 minutes

4-5 minutes

2-4 minutes

3-3

/2 minutes

5-5

/2 minutes

3-3

/2 minutes

3-4 minutes

7-8 minutes

4-6 minutes

5-6 minutes

7-8 minutes

15-17 minutes

4-5 minutes

500 g

500 g (2)

1 kg (4)

500 g

AMOUNT

MICROWAVE TIME

AT HIGH (100%)

COOKING PROCEDURE

VEGETABLE

Wash and place in a freezer bag. Allow to stand

3 minutes before serving.

Cut into 4 cm pieces. Place in a dish with 1

tablespoon water. Cook covered. Allow to stand

3 minutes before serving.

Cut into uniform florets. Arrange with flower

towards centre. Cook covered. Allow to stand 3

minutes before serving.

Arrange in a 23 cm flan dish. Arrange with stalk

towards outside. Cook covered. Allow to stand 3

minutes before serving.

Shred and cook in a dish with 2 tablespoons

water. Cook covered. Allow to stand 3 minutes

before serving.

Peel and slice. Arrange in a dish. Cook covered.

Allow to stand 3 minutes before serving.

Cut into uniform florets. Arrange with flower

towards centre, with 1 tablespoon water. Cook

covered. Allow to stand 3 minutes before

serving.

Cut into quarters. Place in a 20 cm pie plate with

1 tablespoon of water. Cook covered. Allow to

stand 3 minutes before serving.

Arrange in a dish with

/4 cup water. Cook

covered. Turn over during cooking. Allow to

stand 3 minutes before serving.

Arrange in a dish with

/3 cup water. Cook

covered. Turn over during cooking. Allow to

stand 5 minutes before serving.

Cut into 2 cm cubes. Place in a dish with 2

tablespoons water. Cook covered. Allow to stand

3 minutes before serving.

7-8 minutes

8-9 minutes

8-8

/2 minutes

/2-8

/2 minutes

7-8 minutes

8-9 minutes

8-10 minutes

/2-8

/2 minutes

8-9 minutes

5-6 minutes

9-10 minutes

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

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

Break apart as soon as

possible.Arrange with flower

towards the centre.

Add 1 teaspoon of butter.

FROZEN VEGETABLE CHART

Asparagus

Beans (green, cut)

Broccoli

Brussels sprouts

Carrots (whole)

(sliced)

Cauliflower

Corn (on cob)

(kernel)

Peas (green)

Spinach

Mixed Vegetables

500 g

4 pieces

(500 g)

500 g

250 g

500 g

Break apart as soon as

possible. Arrange with flower

towards the centre.

MICROWAVE TIME

AT HIGH (100%)

WEIGHTVEGETABLE

SPECIAL PROCEDURES

1 cup white rice

1 cup brown rice

1 cup macaroni

250 g spaghetti

250 g fettuccine

/3 cup quick-cooking

oats

1 cup quick-cooking

oats

RICE AND PASTA COOKING CHART

2 cups hot water

4 cups boiling water

/4 cup water/milk

/4 cups water/milk

FOOD

OTHER INGREDIENTS

COOKING TIME

Break apart as soon as

possible.

Break apart as soon as

possible.

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

and yolks of eggs are completely stirred

in. Cook uncovered, stirring halfway

through cooking.

123

1 tsp.

/2 tsp.

2 tsp.

/2 tsp.

3 tsp.

1 tbsp.

/3 cup

Cook

MEDIUM

HIGH (70%)

Butter

Milk

Egg(s)

12-13 minutes on HIGH

23-25 minutes on HIGH

11-13 minutes on HIGH

9-11 minutes on HIGH

1-2 minutes on HIGH

/2-6

/2 minutes minutes

on HIGH

/4 min.

4 min.

Beverage (room temp.)

250 mL per cup

Canned Food (room temp.)

(e.g. Spaghetti, Baked Beans)

Canned Soup (room temp.)

250 mL per cup

Meat Pie (refrigerated)

Individual 180 g each

Frozen Pasta Dinners

(e.g. Lasagne)

Pizza (refrigerated)

100 g per slice

Dinner Plate (refrigerated)

350 g-400 g per serve

Casserole (refrigerated)

250 g per serve

Croissants (frozen)

Fruit Pie whole (frozen)

Fruit Pie individual (frozen)

135 g each

Danish Pastry whole

(frozen)

2 minutes

1-2 minutes—2-3 minutes

1-2 minutes

2-3 minutes

Stir after heating.

Place food in bowl. Cover plastic wrap or lid.

Stir halfway.

Stir halfway through cooking. Stir after heating.

Place directly on turntable, face side down. When oven

stops, turn pie over and continue cooking.

Remove from foil container. Place in a dish same size.

Allow to stand.

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

stand.

Slice potato. Cover plate with plastic wrap. Place directly

on turntable. Allow to stand.

Place in a bowl, cover with plastic wrap. Place directly on

turntable. Stir halfway. Allow to stand, then stir.

Place between paper towels. Place directly on the

turntable.

Keep in foil container. Place on turntable. Allow to stand.

Remove from foil container. Place directly on the

turntable. Allow to stand.

Remove from foil container. Place on dinner plate. Allow

to stand.

—

1-2 minutes—1-3 minutes

2-3 minutes

—

REHEATING CONVENIENCE

DEFROSTING CONVENIENCE

FOOD

SPECIAL INSTRUCTIONS

WEIGHT STANDING TIME

– FOOD CHART

NOTE: Room Temperature +20°C

Refrigerator Temperature +3°C

Frozen Temperature -18°C

1 cup

2 cups

1 cup

2 cups

1 cup

2 cups

1 pie

4 pies

300-500 g

500-750 g

1 slice

2 slices

1 serve

2 seves

600 g

400 g

2 minutes on 100%

4 minutes on 100%

5-5

/2 minutes on 50%

10 minutes on 50%

2-2

/2 minutes 100%

5 minutes on 100%

2-2

/2 minutes on 50% followed by 4-4

/2 minutes on

TOP/BOTTOM GRILL

6-6

/2 minutes on 50% followed by 6-6

/2 minutes on

TOP/BOTTOM GRILL

5-7 minutes on 100% followed by 4-6 minutes on 50%,

and 3-4 minutes on TOP/BOTTOM GRILL

7-9 minutes on 100% followed by 6-8 minutes on 50%,

and 3-5 minutes on TOP/BOTTOM GRILL

1-2 minutes on 70%

/2-2

/2 minutes on 70%

/2-7 minutes on 50%

6-7 minutes on 50%

11-12 minutes on 50%

40 sec-1 minute on 30%

/4-1

/2 minutes on 30%

10 minutes on LOW MIX TOP GRILL

followed by 2 minutes on TOP/BOTTOM GRILL

/2 minutes on 50%

followed by 4 minutes on TOP/BOTTOM GRILL

/2 minutes on 70% followed by 5 minutes on TOP

GRILL

COOKING TIME AND POWER LEVEL

2 rashers

4 rashers

per/500g

1-2 breasts

per/4 tomatoes halved

per/1serve

includes: 1 steak, 1chop, 1 sausage

1 rasher bacon and 1 egg

1-2 (whole)

(filling: cheese, ham, tomato)

1-2 (open)

(filling: cheese, ham, tomato)

FOOD

Bacon

Sausages

(thick, thin)

Steak/Chops

Chicken Breasts

Grilled

Tomato

Mixed

Grill

Toasted

Sandwiches

OpenToasted

Sandwiches

6 minutes on TOP and BOTTOM GRILL

8 minutes on TOP and BOTTOM GRILL

10 minutes on TOP and BOTTOM GRILL

6 minutes on TOP and BOTTOM GRILL

14-15 minutes on TOP and BOTTOM GRILL

8 minutes on TOP and BOTTOM GRILL

5 minutes on TOP and BOTTOM GRILL

10 minutes on TOP and BOTTOM GRILL

6 minutes on TOP and BOTTOM GRILL

5 minutes on TOP and BOTTOM GRILL

Place directly onto turntable

Place directly onto turntable, pierce 3 times.

Turn over after stage 1, drain juices, and

pierce skin again 3 times. Continue cooking.

Place directly onto turntable.

Turn over after stage 1. continue cooking.

Place directly onto turntable. Spray with non-

stick cooking spray.

Turn over after stage 1, continue cooking.

Place directly onto turntable.

Turn over after stage 1. Drain juices. Add egg,

and continue cooking.

Place directly onto turntable.

INSTRUCTIONSAMOUNT STAGE

COOKING TIME AND POWER LEVEL

GRILLING CHART

GLOSSARY OF TERMS

CUP MEASURES

1 tablespoon = 20 mL

1 teaspoon = 5 mL

/2 teaspoon = 2.5 mL

/4 teaspoon = 1.25 mL

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 specified.

1 cup = 250 mL = 8 fl. oz.

/2 cup = 125 mL = 4 fl. oz.1/3 cup = 80 mL =

2.5 fl. oz.

/4 cup = 60 mL = 2 fl. oz.

15 g =

/2 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 = 2 lb.

Metric

Imperial

Cups

SPOON MEASURES

LIQUID MEASURES

Metric Imperial

DRY INGREDIENTS

1 cup flour 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 Imperial

(1 kg)

QUICK REFERENCE GUIDE

FEATURE

Sensor Instant Action

Reheat Sensor

Convenience/Pizza Multi Cook

Easy Defrost

Variable Cooking Control

Preheat

Manual Convection Cooking

Grill Cooking

QUICK OPERATION GUIDE

JACKET POTATO

REHEAT

SENSOR

MULTI COOK

EASY

DEFROST

To soften Cream Cheese or Butter for 40 seconds on M•LOW.

Cooking Time

eg. 40 seconds

PREHEAT

CONVEC

Grill Mode

GRILL

eg. TOP heater

PRESS Once to automatically cook 1 to 10 potatoes.

x 1

Menu Number

eg. Dinner Plate

Menu Number

eg. Roast Beef

Weight

eg. 1.0kg

POWER

LEVEL

Temp

eg. 160°C

Temp

eg. 180°C

Cooking Time

eg. 15 minutes

x 4

INSTANT COOK

Cooking Time

eg. 15 minutes

INSTANT COOK

START

Weight

eg. 1.0kg

INSTANT COOK

START

INSTANT COOK

START

INSTANT COOK

START

INSTANT COOK

START

INSTANT COOK

START

Mix Cooking

Mix Setting

MIX

x 1

eg. High mix top grill

SHARP CORPORATION OSAKA, JAPAN

Cooking Time

INSTANT COOK

START

eg. 15 minutes

TINSEA956 WRRZ - J32 PRINTED IN THAILAND

Sharp Carousel R-880F, R-880S, Carousel R-880FS Operation Manual And Cookbook

Specifications and Main Features

Frequently Asked Questions

User Manual