MICROWAVE OVEN
R-142D(B)/(R)/(W)/(K)/(P)
OPERATION MANUAL AND COOKBOOK RECIPES
INSTANT COOK/START
S
H
A
R
P
STOP/CLEAR
R
1 B
CONTENTS
Page
Warning......................................................... E-1
Special Notes................................................ E-2
Installation Instructions ...............................E-3
Oven Diagram............................................... E-3
Operation of Touch Control Panel
Control Panel Display................................. E-4
Touch Control Panel Layout ...................... E-4
Before Operating
Getting Started ........................................... E-5
Clock Setting............................................... E-5
Stop/Clear ...................................................E-5
To Cancel a Programme During Cooking .....E-5
Microwave Cooking Techniques................. E-6
Manual Operations
Microwave Time Cooking.......................... E-7
Instant Cook ................................................ E-7
Increasing Time
During the Cooking Programme ............... E-8
Slow Cook ................................................... E-9
Slow Cook Recipes................................... E-10
Automatic Operations
Notes for Automatic Operations ............. E-12
Auto Cook .................................................E-12
Auto Cook Menu Guide ...........................E-13
Defrost....................................................... E-15
Defrost Menu Guide................................. E-16
Other Convenient Features
Child Lock.................................................. E-17
Alarm......................................................... E-17
Care and Cleaning ...................................... E-18
Service Call Check ...................................... E-18
Specifications .............................................E-18
Cookbook Recipes ..................................... 1-B
C – 1
C – 2
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C – 3
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13
A
B
C
D
E
1 2
COOK DEF
KG
QTY CHECK
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8
C – 4
1
2
1
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CLOCK
x 1 x 1
CLOCK
x 3 x 4
CLOCK
C – 5
C – 6
1
x 2 x 2
COOK
2
1
COOK
COOK
C – 7
1
2
COOK
x 5
COOK
COOK
3
x 2
COOK
C – 8
SLOW COOK
1
2
3
SLOW COOK
x 1
COOK
x 9
COOK
C – 9
C – 10
C – 11
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QTY
COOK
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AUTO COOK
AUTO COOK
QUANTITY
x 5
x 2
COOK
QTY
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CHECK
COOK
COOK
C – 12
AC-1
AC-2
C – 13
AC-3
AC-4
AC-5
AC-6
C – 14
COOK DEF
COOK DEF
COOK DEF
COOK DEF
COOK DEF
COOK DEF
DEFROST
1
2
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DEFROST
DEF
x 7 x 2
5
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7
C – 15
C – 16
C – 17
C – 18
COOKBOOK RECIPES
SOUP
Shrimp Balls and Straw Mushroom Soup
[Ingredients]
230 g Shrimps
40 g Pork fat
1 can Straw mushrooms
few Spring onions (strips)
few Sesame oil
[Seasonings]
(A)
1 tsp Salt
1/2 tsp Monosodium
glutamate
1/2 tsp Pepper
1 Egg white
1/2 tsp Cornflour
[Method]
1. Remove veins from shrimps, drain and chop. Add pork
fat and seasonings (A), stir well, to make a thick paste.
Use a tablespoon to form shrimp balls. Set aside.
2. Combine seasonings (B) in large casserole. Cover and
microwave at HIGH for 9 minutes 30 seconds.
3. Add shrimp balls, straw mushrooms and spring onions.
Cover and microwave at HIGH for another 4 minutes
to 5 minutes 30 seconds until shrimp balls float.
Sprinkle sesame oil in soup and serve.
(B)
1 tsp Salt
1 tbsp Rice wine
2 tsp Monosodium
glutamate
3 cups Water
Meatballs and Tomato Soup
[Ingredients]
150 g Tomatoes
150 g Ground pork
2 stalks Spring onion
2 slices Ginger
[Seasonings]
(A)
1/2 tsp Salt
1/4 tsp Monosodium
glutamate
1/2 tsp Rice wine
1/2 tsp Soy sauce
1 tsp Cornstarch
1 Egg white
[Method]
1. Finely chop spring onion and ginger. Cut tomatoes
into quarters.
2. Mix ground pork with spring onion, ginger and
seasonings (A), then add egg white and cornstarch,
stir well. Use tablespoon to form meatballs.
3. Microwave 3 cups water and tomatoes in a large,
covered bowl at HIGH for 9 minutes 30 seconds. Add
meat balls and seasonings (B), cover, microwave at
HIGH for another 4 minutes to 5 minutes 30 seconds.
Garnish with coriander and celery, sprinkle sesame
oil before serving.
1
few Coriander, chopped
few Celery, chopped
few Sesame oil
(B)
1/2 tsp Salt
1 stalk Spring onion
1/4 tsp Pepper
1/4 tsp Monosodium
glutamate
Broccoli and Minced Fish Soup
[Ingredients]
300 g Fish meat
150 g Broccoli
2 tbsp Ham, chopped
1 tbsp Celery, chopped
[Seasonings]
(A)
1 Egg white
1/2 tsp Salt
1 tsp Rice wine
(B)
1 tsp Rice wine
1 stalk Spring onion
2 slices Ginger
[Method]
1. Remove fish bones and finely chop fish meat. Add in
seasonings (A), stir slightly.
2. Rinse broccoli and cut into small pieces. Put it in
casserole and add 2 tablespoons of water, then cover
and microwave at HIGH for 3 minutes 30 seconds.
3. In a casserole put in 3 cups of water and seasonings
(B), stir well. Cover and microwave at HIGH for 9
minutes 30 seconds. Add seasonings (C) and broccoli.
Microwave at HIGH for another 3 minutes 30 seconds.
4. Stir chopped fish mixture into boiling soup, cover and
microwave at HIGH for 1 minute. Garnish with
chopped ham and celery.
(C)
1/2 tsp Salt
1/4 tsp Monosodium
glutamate
1/4 tsp Pepper
Onion Soup with Cheese Topping
[Ingredients]
1 slice Toast
75 g Onion, sliced
1 can Cream Vegetable Soup
Cheese topping
10g Parmesan cheese
30 g Cream cheese
1/2 tsp Sherry wine
dash Paprika and pepper
[Seasonings]
1 1/2 tbsp Oil
1/2 pc Bay leaf
1/3 tsp Thyme
1/2 tsp Paprika
1/4 tsp Sherry wine
few Salt
[Method]
1. Add seasonings to sliced onion in an ovenproof
casserole, cover, microwave on HIGH for 3 minutes
30 seconds.
2. Add in vegetable soup. Cover and microwave on
HIGH for 7 to 8 minutes.
3. Glaze the blended cheese topping onto toast and cut
into halves.
4. Pour the prepared soup into 2 serving soup bowls, then
top it with glazed toast.
2
MEAT
Cold Chicken with Chili
[Ingredients]
1 3/5
cups Jellyfish
1 (50 g) Cucumber
230 g Chicken leg
10 cm Green onion
3 slices Ginger
1 tbsp Chinese wine
few Tomato
few Parsley
[Sauce]
3 tbsp Green onion,
chopped
1 tsp Ginger, grated
4 tbsp Soy sauce
1/2 tsp Sugar
1 tbsp Vinegar
2 tbsp Chili sauce
2 tbsp Sesame paste
[Method]
1. Soak jellyfish in lukewarm water overnight or for 2 to
3 days. Drain.
2. Pour hot water over jellyfish and mix with fork or
chopsticks. As soon as it shrivels, add cold water , soak
for a while, and drain.
3. Shred cucumber.
4. Cut chicken legs, pierce the skin of each chicken leg
with toothpick, andput them in casserole with skin
facing down. Add green onion, ginger and wine,
cover and microwave at HIGH for 3 minutes 30
seconds, let cool and then slice.
5. Place ingredients from 2, 3 and 4 on plate.
6. Pour over mixture of sauce. Mix well before serving.
7. Garnish with tomato and parsley.
Meatballs with Long Mustard Sauce
[Ingredients]
200 g Pork, minced
10 Mushrooms
2 slices Ginger
300 g Long mustard
1 tbsp Oil
800 ml Water
2 tsp Bicarbonate of soda
[Sauce]
300 ml Stock
1/2 tsp Salt
1/2 tsp Monosodium
glutamate
1/2 tsp Sugar
1 tsp Light soy sauce
1/2 tsp Sesame oil
1 tbsp Cornflour
dash Pepper
[Seasonings]
1/2 tsp Salt
1/4 tsp Monosodium glutamate
1/2 tsp Light soy sauce
1/2 tsp Sesame oil
1 tsp Cornflour
dash Pepper
[Method]
1. Mix minced pork with all seasonings. Make into balls
and cover, microwave at HIGH for 2 minutes.
2. Cut away long mustard leaves and cut into decorative
pieces.
3. Soak in 800 ml water and add 2 tsp bicarbonate of
soda. Drain.
4. Place mustard leaves, ginger and mushrooms in
casserole, sprinkle 1 tbsp oil and cover, microwave
for around 6 to 7 minutes at HIGH. Stir after half the
time.
5. Mix together sauce ingredients and cover, microwave
at HIGH for 2 minutes 30 seconds.
6. Pour sauce over cooked ingredients and serve.
3
Pearl and Gold Meatballs
[Ingredients]
400 g Ground Pork
1 tbsp Green onion, chopped
1/2 tsp Garlic, grated
1 Egg
1 tbsp Wine
1/2 tsp Salt
1 tbsp Soy sauce
1 tbsp Sesame oil
2 tbsp Cornflour
2 tbsp Flour
[Coating]
Pearl meatballs (11 pieces):
1/2 cup Glutinuous rice
100 ml Water
Gold meatballs (11 pieces):
1 Egg
1 Egg yolk
dash Salt
2
/3 tbsp Water
2
[Garnish]
120 g Snow peas, fried
few Red pepper oil
few Salt and pepper
[Method]
Mix ingredients well and form into small meatballs
(approx. 22 pieces). Uniform-sized balls can be easily
made by using a teaspoon.
Pearl meatballs (11 pieces)
1. Soak glutinuous rice in water for 3 hours and drain.
2. Roll meatballs in glutinuous rice.
3. Place the meatballs and water of 100 ml in casserole,
cover, microwave at HIGH for 6 to 7 minutes. Watch
for doneness during cooking.
Gold meatballs (11 pieces)
1. Beat egg and egg yolk with a dash of salt.
2. Grease skillet, heat and pour in enough egg mixture
to thinly coat bottom of skillet. When egg sets, remove.
Repeat this process until all the egg is used.
3. Shred egg sheets and sprinkle over meatballs.
4. Place meatballs and water in casserole, cover,
microwave at HIGH for 4 to 7 minutes.
* Garnish with fried snow peas and serve hot with red
pepper oil, or salt and pepper to taste.
4
Crystalline Chicken
[Ingredients]
380 g Chicken meat
150 g Pork skin
2 Mushrooms
8 slices Ham
100 ml Water
few Coriander leaves
[Seasonings]
1/2 tsp Salt
1 tsp Rice wine
1/4 tsp Monosodium
glutamate
[Method]
1. Remove bone from chicken meat, rinse and cut into 2
cm square pieces, blanch in boiled water to drain
blood. Treat pork skin the same way.
2. Combine seasonings, chicken meat, pork skin, 1
chopped mushroom, and 100 ml water in casserole.
Cover and microwave at HIGH for around 9 minutes
30 seconds to 11 minutes.
3. Use ham, mushroom and coriander leaves to create
designs in a large bowl. Place boiled chicken meat on
top, pour in (2) and let cool.
4. Cover and refrigerate for 3 hours until set. Turn upside
down onto a flat plate and serve.
SEAFOOD
Stuffed Clams
[Ingredients]
8 Clams
40 g Ground pork
1 tsp Wine
1 tsp Soy sauce
1 tbsp Green onion,
chopped
1/2 Egg, beaten
1
/2 tbsp Cornflour
1
1/4 tsp Ginger juice
1/2 tsp Salt
1/4 tsp Sugar
[Method]
1. Soak clams in salt water to remove sand. Clean clams
thoroughly by rubbing shells against each other.
2. Place clams in casserole, add 70 ml water, cover and
microwave at HIGH for around 4 minutes (or until
shells open).
3. Mix all other ingredients together and divide into 8
portions.
4. Stuff each portion into each empty half-shell of clam.
5. Arrange all 16 half-shells on a platter, add 50 ml water
and cover, microwave at HIGH for around 4 to 5
minutes. Serve hot.
5
Fillet of Sole in Lemon Parsley Butter
[Ingredients]
1/2 cup Margarine or
butter
2 2/3 tsp Plain flour
2 2/3 tbsp Fresh lemon
juice
1 tbsp Chopped parsley
1/4 tsp Salt
few Pepper
few Celery seed
500 g Sole or flounder
fillets, fresh or
frozen, thawed
[Method]
1. Place margarine in rectangular baking dish or 25 cm
square casserole. Microwave at HIGH for 2 to 3 minutes until melted. Blend in remaining ingredients except fish fillets to make into butter sauce.
2. Coat both sides of fish fillets with butter sauce. Arrange
in the baking dish. Cover with plastic wrap. Microwave
at HIGH for 9 minutes 30 seconds to 11 minutes until
fish flakes easily in centre with fork.
Prawns with Chili Peppers
[Ingredients]
6 Prawns (about 200 g)
2 Green onions
8 Chili peppers
3 tbsp Wine
1 tbsp Cornflour
2 slices Ginger
1 tbsp Oil
[Seasonings]
1 1/2 tbsp Soy sauce
1 tbsp Vinegar
1 tbsp Sugar
[Method]
1. Clean prawns, slit the back and remove the vein. Cut
each into two or three pieces, and place in bowl.
Sprinkle with wine and leave to marinate.
2. Cut green onion into 5 cm lengths. Halve chili peppers
and remove seeds.
3. Remove prawns from wine, sprinkle with cornflour.
4. Place prawns, green onion, chili pepper and ginger in
casserole, add 1 tablespoon oil and stir well. Cover
and microwave at HIGH for 2 minutes 30 seconds.
Take out and stir. Add seasonings, stir well. Cover and
microwave at HIGH for 2 minutes 30 seconds.
5. Stir, serve hot.
6
Steam Whole Fish
[Ingredients]
1 (300-400g) Fish
1 stalk Spring onion
3 slices Ginger
[Seasonings]
2 1/2 tbsp Chinese wine
1 1/2 tbsp Soy sauce
1/4 tsp White pepper
1/2 tsp Salt
1/2 tsp Sugar
1 tbsp Oil
few Parsley
[Method]
1. Unscale fish, remove the intestines, clean and drain.
Make few slashes on each side of fish.
2. Take half of spring onion, cut into two parts and pat.
Chop the remaining spring onion.
3. Place the patted spring onion in plate, add several slices
ginger. Place fish on it. Top with mixed seasonings
and 2 tablespoons of water. Cover and microwave at
MED HIGH for 8 to 11 minutes.
4. Add 1 tablespoon of boiling oil on the fish. Decorate
with chopped spring onion and parsley before serve.
VEGETABLES
Cold Bean Curd
[Ingredients]
1 block Bean curd
110 g Ground pork or
ground beef
1/4 cup Onion, chopped
[Method]
1. Place bean curd in casserole, microwave at HIGH for
1 minute. Remove and soak in water. Drain and cut
into pieces. Arrange on serving plate.
2. Place meat and chopped onion in casserole, cover and
microwave at HIGH for 4 minutes. Stir well after half
the time, and remove excess oil. Add bean paste, soy
sauce, sesame oil, sugar and water, stir well. Cover
with the lid, microwave at HIGH for around 4 minutes, stir well after half the time. Check the color and
doneness while cooking.
3. Pour in the cornflour mixture and stir. Uncover and
microwave at HIGH for another 1 minute to 1 minute
30 seconds.
4. Top bean curd with meat mixture. Garnish with lettuce, shredded green onion and cherries.
7
[Seasonings]
1 tbsp Bean paste
1 tbsp Soy sauce
1/2 tbsp Sesame oil
1 1/2
tsp Sugar
50 ml Water
1 tsp Cornflour mixed
with 2 tsp water
Stuffed Potatoes with Mince Meat
[Ingredients]
3 Potatoes (about 600 g)
150 g Onion, minced
100 g Ground pork
50 g Green peas
1 tsp Oil
[Seasonings]
1 tsp Salt
20 g Butter
[Method]
1. Wash potatoes and drain. Pierce the skin of each potato with a fork or skewer to allow steam to escape.
2. Place potatoes on the turntable, microwave at HIGH
for 9 to 11 minutes, turn over after half the time. When
done, cover with foil and set aside.
3. Place minced onion and 1 teaspoon of oil in casserole, stir well. Cover and microwave at HIGH for 2
minutes 30 seconds to 4 minutes. Stir after half the
time. Check the color and doneness while cooking.
4. Stir in ground pork, green peas and salt, cover and
microwave at HIGH for 2 minutes 30 seconds. Stir
after half the cooking time.
5. Cut out the potatoes from the top, then hollow out
potatoes with a spoon.
6. Stuff potatoes with mixture from (4) and cover openings with potato pieces taken out from (5).
7. Glaze thoroughly with butter. Place on a plate and
microwave at HIGH for 3 to 4 minutes. Serve hot.
Vegetable Platter
[Ingredients]
30 g Baby bamboo
shoots, canned
6 Cherry tomatoes
6 Champignon
mushrooms
6 Baby cornshoots,
canned
6 Straw mushrooms,
canned
230 g Green vegetable
14 Green asparagus,
cut in half
[Method]
1. Clean all the vegetables. Place in casserole with salt
and stock and microwave at HIGH for 1 minute 30
seconds to 2 minutes for each kind.
2. Discard the stock each time.
3. Dip tomatoes in boiling water; remove skin.
4. Arrange vegetables colorfully on plate.
5. Heat 300 ml of cornstarch mix in microwave at HIGH
for 2 minutes 30 seconds to 3 minutes until thicken. Pour
over vegetables, sprinkle cooked oil on top and serve.
Note: Types of vegetables can vary or adjust according
to personal taste.
1 Carrot (sliced
for decoration)
3 slices Potato
1
/2
can Ginko nuts
1 1/2
tsp Salt
800 ml Vegetable stock
300 ml Stock mix with
1 1/2
tbsp
cornstarch
few Cooked oil
8
EGGS
Chawanmushi (Japanese Steam Eggs)
[Ingredients]
7 g Mushrooms,
soaked, cut into
halves
60 g Prawns, shelled
and deveined
20 g Fish cake, cut at
an angle
80 g Chicken breast,
cut into cubes
[Method]
1. Blend dashi soup, light soy sauce, salt, Mirin, and eggs;
beat lightly.
2. Arrange chicken cubes, fish cake, mushrooms and
prawns into 4 mug-like serving bowls.
3. Strain beaten mixture from (1) into (2).
4. Use a teaspoon to scoop excess bubbles from the surface of mixture.
5. Cover the bowls with aluminium foil, prick a hole in
the center and microwave on MED for 9 minutes 30
seconds to 12 minutes.
Note: Make sure that the foil do not touch each other,
the turntable or the oven wall.
6. Let it stand for 5 minutes.
7. Garnish with parsley.
400 ml Cold dashi
soup
4 Eggs
1/2 tbsp Light soy sauce
1/2 tsp Salt
2 tsp “Mirin” (sweet
cooking wine)
1 stalk Parsley
Poached Eggs
[Ingredients]
4 Eggs
few Oil
[Method]
1. Prepare a couple of small deep-bottomed heat resistant
cooking dishes (such as small soup bowls). Have the
inside of the dishes oiled thinly and break the eggs
into one of each dish.
2. To prevent the eggs in the dishes from bursting while
they are being heated, prick 2 to 3 holes in the yolks
in advance using a toothpick or the like.
3. Place the dishes on the turntable in a circle, cover each
of them with a cooking wrap, and microwave on MED
LOW for 10 to 13 minutes.
Quantity Cooking Time (MED LOW Power)
1 Egg 2’ to 3’30”
2 Eggs 4’ to 5’30”
3 Eggs 6’30” to 9’
* The cooking time may vary depending on the size or
freshness of the eggs; adjust the cooking time by
carefully watching how they are being cooked in the
oven.
* When cooking one poached egg, place the dish in the
middle of the turntable.
Note
Be careful not to overheat eggs; they may burst.
9
Scrambled Eggs
[Ingredients] [Seasonings]
1 Egg pinch Salt
1 tbsp Milk pinch Pepper
[Method]
1. Break the egg, put it into a heat-resistant cooking dish
together with the milk, salt and pepper, and stir them
well enough. Then place the dish in the middle of the
turntable of the microwave oven, and cook, uncovered,
on microwave HIGH for 1 minute to 1 minute 30
seconds.
2. Stir the heated egg to small pieces.
DESSERTS
Almond Bean Curd
[Ingredients]
2 tbsp Gelatin
600 ml Water
200 ml Milk
3/4 tbsp Almond extract
few Canned mixed fruits (with syrup)
[Method]
1. Put gelatin into casserole, add 600 ml water, cover
and microwave at HIGH for 9 minutes 30 seconds to
12 minutes, and stir until it dissolves completely.
2. Add milk and almond extract and stir well.
3. Pour into bowl, allow to set, and cool in refrigerator.
4. Cut into diamond shapes, garnish with mixed fruits
and syrup.
Steam Raisin Cake
[Ingredients]
90 g Flour
3 Eggs
70 g White sugar
50 g Raisins
[Method]
1. Sift flour well and set aside.
2. Beat egg white in bowl until soft peaks form.
3. Gradually add sugar, continue beating.
4. Combine yolks and beaten egg white.
5. Add flour and stir quickly.
6. Add raisins and stir.
7. Pour the mixture into a well greased mold. Cover with
a paper towel and microwave at HIGH for 4 minutes
to 5 minutes 30 seconds until the center part is cooked.
10
Trifle
[Ingredients]
1 packet Port wine jelly crystals
1
/2 cups Boiling water
1
1
5
/3 tbsp Custard powder
375 ml Milk
1/2 cup Sugar
1 tsp Vanilla essence
1 cup Whipped cream
12 Macaroons
1 Madeira cake
1/2 cup Sherry Wine
few Strawberries
few Blueberries
[Method]
1. Dissolve jelly crystals in boiling water. Refrigerate
until partially set.
2. Blend custard powder with milk; add sugar and vanilla
essence. Cook on microwave HIGH for 5 minutes 30
seconds to 8 minutes, stirring twice during cooking.
Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of 4 individual
serving dishes. Pour half the sherry wine over
macaroons and cake. T op with a layer of strawberries,
blueberries, jelly and custard.
5. Repeat layers. Chill for 2 to 3 hours.
6. Decorate with remaining whipped cream.
Creme Caramel
[Ingredients]
Caramel:
6 tbsp Sugar
2 tbsp Hot water
Custard:
3 Eggs
1 1/2 tbsp Sugar
450 ml Milk
[Method]
1. Mix the sugar and water for caramel in a pudding basin.
2. Cook on microwave HIGH for 4 minutes to 5 minutes
30 seconds, or until the caramel turns dark golden
brown.
3. Pour into 4 ramekin dishes. Set aside.
4. Lightly whisk together eggs and sugar, stir in milk.
5. Pour the mixture into the ramekin dishes. Place
ramekins in a large dish.
6. Pour almost boiling water into the dish to reach the
level of the custard.
7. Cook on microwave MED for 20 to 24 minutes until
set. Chill before turning out and serve.
11
Strawberry Jam
[Ingredients]
450 g Strawberries
1 tbsp Lemon juice
350 g Sugar
[Method]
1. Wash and hull strawberries. Put strawberries and
lemon juice into a 3 litre casserole, mix well.
2. Cook on microwave HIGH for 5 minutes 30 seconds
to 7 minutes, or until fruit is soft. Add sugar and stir
well.
3. Cook on microwave HIGH for 16 to 19 minutes, or
until setting point is reached.
4. Cool slightly before putting in preserving bottle and
cover. Makes approx. 1/2 kg of jam.
Plum Jam
[Ingredients]
900 g Plums, halved and unstoned
300 ml Water
1 tbsp Lemon juice
900 g Castor sugar
[Method]
1. Place plums and water in a large bowl. Cook on mi-
crowave HIGH for 12 to 14 minutes or until fruit is
soft.
2. Add lemon juice and sugar, stir until sugar dissolved.
Bring to boil and cook on microwave HIGH for 25 to
30 minutes until setting point is reached.
3. Allow to cool slightly before putting in preserving
bottle, then cover. Makes approx. 1
1
/2 kg of jam.
12
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