Sharp R202M User Manual

800W (IEC 705)

R-202

TIMER

O
.5

1.

O

1.5

2.

O

O

COOK & DEFROST
GUIDE (KG)

1

O

5

O

15

2

O

25

3

O

MED LOW

DEFROST

COOK

MED

COOKING CONTROL

WITH COOK & DEFROST GUIDE

MED HIGH

HIGH

LOW

R-202M

MICROWAVE OVEN

OPERATION MANUAL WITH COOKBOOK

1

CONTENTS

OPERATION MANUAL

This operation manual contains important information which you should read

carefully before using your microwave oven.

IMPORT

ANT: There may be a serious risk to health if this operation manual is not followed

or if the oven is modified so that it operates with the door open.

OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

CONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

MAFF HEATING CATEGORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

IMPORTANT SAFETY INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . .4

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5

MICROWAVE POWER LEVELS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

HOW TO OPERATE THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

COOKING AND DEFROSTING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . .7

COOKING ADVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-9

FOOD HANDLING AND PREPARATION . . . . . . . . . . . . . . . . . . . . . . .9-10

ADVICE FOR DEFROSTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

ADVICE FOR REHEATING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

CLEANING & MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13-14

TO REPLACE THE MAINS PLUG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

CALLING FOR SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

GUARANTEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

COOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16-29

SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

2

OVEN AND ACCESSORIES

1

2

3

4567

9

11

10

12

13

14

1 Control panel
2 Oven lamp
3 Door opening handle
4 Waveguide cover
5 Seal packing
6 Oven cavity
7 Door seals and sealing surfaces
8 Door latches

9 Ventilation openings
10 Outer cabinet
11 Power cord

ACCESSORIES:

Check to make sure the following accessories
are provided:
12 Turntable 13 Roller stay 14 Seal packing
Place the roller stay in the seal packing on the base
of the cavity, then place the turntable on to the roller
stay.
To avoid turntable damage, ensure dishes or
containers are lifted clear of the turntable rim when
removing them from the oven.

NOTE: When you order accessories, please mention
two items: part name and model name to your dealer
or SHARP authorised service agent.

8

3

CONTROL PANEL

1 Cooking control
2 Defrost/cook guide
3 Timer (0 - 30 Min.)

2

3

E

800W

MAFF HEATING CATEGORY

Heating category (a letter A to E) developed by
MAFF (Ministry of Agriculture, Fisheries and Food)
with microwave oven and food manufacturers,
indicates the ability of the oven to heat small
quantities of food (up to 500g [1lb 2oz]). It does
not represent the general performance of the oven.

Food packs carry cooking instructions for heating
categories A to E. Follow instructions for the letter
corresponding to the oven’s heating category. The
higher the output power and heating category of
the oven the less heating time is required. As
shown opposite.

Microwave output power in watts (based on
international (IEC 705) standard.)

600 700 800 900 1000 Watts

OVEN
OUTPUT
POWER

Less heating time required

More heating time required

Letter representing the oven heating category.

Microwave
Symbol.

A B C D E

OVEN
OUTPUT
CATEGORY

Less heating time required

More heating time required

R-202

TIMER

O

.5

1.

O

1.5

2.

O

O

COOK & DEFROST
GUIDE (KG)

1

O

5

O

15

2

O

25

3

O

MED LOW

DEFROST

COOK

MED

COOKING CONTROL

WITH COOK & DEFROST GUIDE

MED HIGH

HIGH

LOW

1

INSTALLATION

IMPORTANT SAFETY INSTRUCTIONS

4

Oven Use:

• The oven is for domestic food preparation only.
Never operate when empty.

• Do not leave or store anything inside the oven
when not in use.

• Never attempt to use the oven with the door open.
It is important not to force or tamper with the door
safety latches. This may result in exposure to
microwave energy.

• Never operate the oven with any object caught in
the door sealing surfaces, this again may cause
microwave leakage.

• Do not insert fingers or objects in the holes of the
door latches or air-vent openings, as this may
damage the oven and cause an electric shock.

• If water or food drops inside the air vent openings
switch off the oven immediately, unplug it and call
a Service Technician appointed by SHARP.

• Never attempt to move the oven while it is
operating.

Pacemaker: If you have a heart pacemaker,
consult your doctor or the pacemaker manufacturer
prior to oven use.

WARNING: 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.

Do not allow anyone to play with the oven, or lean
or swing on the oven door.

WARNING!

Inspect the Oven:
Check the oven carefully for damage
before and regularly after installation.

• Make sure the door closes properly,
that it is not misaligned or warped.

• Check the hinges and door safety
latches are not broken or loose.

• Ensure the door seal and sealing
surfaces are not damaged.

• Inspect the oven interior and door for
dents.
Important:
If any damage is apparent, do not
operate the oven in any way. Contact
your dealer or an authorised Service
Technician appointed by SHARP.

1.Remove all packing materials. Do not remove the
plastic film from the inside of the oven window as this
protects it from dirt.

2.Place oven on a secure, level surface, strong
enough to take the oven weight, plus the heaviest
item likely to be cooked in the oven.

3.Ensure there is a minimum of free space above the
oven of 15cm.

4.Do not place the oven where heat, moisture or high
humidity are generated, (for example, near or
above a conventional oven) or near combustible
materials (for example, curtains). Do not block or
obstruct air vent openings, as obstructions may
ignite due to the emission of hot air. Do not place
items on top of the oven.

5.Make sure the power supply cord is undamaged
(See Installation next page) and that it does not run
under the oven or over any hot or sharp surfaces.

6.The socket must be readily accessible so that it can
be easily unplugged in an emergency.

7.Do not use the oven outdoors.

Fire: If food overheats, starts to smoke
or burn: Keep oven door closed; Turn
oven off; Switch off the power at the
socket and disconnect the plug from the
socket. Failure to follow this procedure
may result in fire and oven damage.

Liquids: Take care when microwaving
liquids and beverages. To prevent
delayed eruptive boiling of liquid and
possible scalding: Stir liquid prior to and
during heating/reheating, let liquid stand
in the oven at the end of cooking.

IMPORTANT SAFETY INSTRUCTION: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

INSTALLATION

MICROWAVE POWER LEVELS

5

BUILDING-IN-KIT.

This oven is not designed to be built into a kitchen unit.

IMPORTANT! ELECTRICAL CONNECTION.

• Do not allow water to come into contact with the
power supply cord or plug.

• Insert the plug properly into the socket as the plug
may otherwise overheat and catch fire.

• Do not connect other appliances to the same socket
using an adaptor plug as it may cause the house
wiring to overheat and catch fire.

• If the power supply cord of this appliance is
damaged, it must be replaced by a special cord.
The exchange must be made by an authorised
SHARP service agent.
A defective plug, power supply cord or socket may
overheat and catch fire during operation or cause
an electrical shock.

• When removing the plug from the socket always
grip the plug, never the mains lead as this may
damage the power supply cord and the
connections inside the plug.

• The product is fitted with a re-wireable plug. Should
it not be suitable for the socket outlet in your home,
remove the plug and fit an appropriate type,
observing the wiring code given in “To replace the
mains plug” on page 14.

If you wish to remove or replace the plug supplied,
ensure the plug is removed properly and not cut off.
When replacing the plug please ensure that you use a
BSI or ASTA approved plug to BS1363, this should be
fitted with a brown coloured 13 amp fuse approved
by BSI or ASTA to BS1362. If you have any doubt
about electrical connection seek the help of a
qualified electrician.

WARNING
THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code
given in “To replace the mains plug” on page 14.
.

There are 5 microwave power levels, listed below with
the percentage power they represent:

HIGH 100% 800W
MEDIUM HIGH 70% 560W
MEDIUM 50% 400W
MEDIUM LOW 30% 240W
LOW 10% 80W

The microwave power level is varied by the
microwave energy switching on and off. When using
power levels other than HIGH (100%) you will be
able to hear the microwave energy pulsing on and off
as the food cooks or defrosts.

MED LOW

DEFROST

COOK

MED

COOKING CONTROL

WITH COOK & DEFROST GUIDE

MED HIGH

HIGH

LOW

For example, the cooking control is set at MED
HIGH (MEDIUM HIGH), 70% microwave power level.

6

HOW TO OPERATE THE OVEN

• Prepare and place food in a suitable container
(refer to “Cooking advice” given on page 8),
position food/container directly onto the turntable.
Close the door.

• To open the oven door, pull the door opening
handle.

1. Turn the COOKING CONTROL to the desired
setting; any one of the five microwave power
levels.

2. Turn the TIMER to the desired cooking/defrosting
time and the oven will start automatically.

IMPORTANT: When cooking/defrosting for
less than 2 minutes, turn the TIMER past the 5
minute mark and then back to the desired
setting. This will ensure the bell rings at the end
of the cooking time. SETTING THE TIMER
AUTOMATICALLY STARTS THE OVEN.

• When the oven starts, the oven lamp will light and the
turntable will rotate clockwise or anti-clockwise.

• If you wish to stop the oven during
cooking/defrosting to stir or turn food over, open
the oven door. Return food to the oven, close the
door and the oven will continue to operate.

• To change the power level or cooking time during
cooking, turn the cooking control or timer to the
desired setting.

• When cooking/defrosting is complete, the TIMER
returns to “O” zero and the bell will ring. The oven
lamp goes off and the turntable stops rotating.
Open the oven door, remove the food/container
carefully. Leave food to stand as required.

Always operate the oven with the turntable and
roller stay fitted correctly, see page 2. This
promotes thorough, even cooking. A badly fitted
turntable may rattle, not rotate properly and
damage the oven. The turntable rotates clockwise
or anti-clockwise. The rotary direction may change
each time you start the oven. This does not affect
cooking performance.

Ensure the TIMER is returned to “O” zero
position at the end of cooking, or the oven
will start automatically when the oven door is
closed.

1.

2.

COOKING CONTROL

WITH COOK & DEFROST GUIDE

MED LOW

DEFROST

LOW

COOK & DEFROST
GUIDE (KG)

O

3

O

2.

25

1.5

2

O

MED

TIMER

O

O

MED HIGH

O

1.

15

COOK

HIGH

5

O
.5

1

O

This guide is designed to make cooking and defrosting specific foods easier. It can be used for:­COOKING: Canned food, Fish (whole or fillets), Fruit, Minced meat and Fresh vegetables.
DEFROSTING: Chicken portions, Chops, Fish (whole or fillets), Minced meat and Sausages.

HOW TO USE

COOKING: Turn the COOKING CONTROL to the COOK setting (MEDIUM HIGH). Then turn

the TIMER to the correct weight, i.e. 0.5kg. The oven will start cooking immediately.

DEFROSTING: Turn the COOKING CONTROL to the DEFROST setting (MEDIUM LOW). Then turn

the TIMER to the correct weight i.e.1.0kg. The oven will start cooking immediately.

COOKING CHART Weight range: 0.5 - 2.0kg

Food Method
Canned food Remove the food from the can. Place in a dish, cover, pierce and cook.

During cooking stir 3-4 times.

Fish Arrange fish in a single layer in a flan dish. Cover, pierce and cook.
Fruit Prepare and place in a dish, cover pierce and cook. Stir 3-4 times during cooking.
Minced meat Place in a dish. Stir 3-4 times during cooking.
Vegetables Prepare and place in a dish. Add 15ml (1tbsp) water. Cover, pierce and cook.

Stir 3-4 times during cooking

DEFROSTING CHART Weight range: 0.5 - 2.0kg

Food Method
Chicken portions Place in a flan dish. Turnover 3-4 times during defrosting.
Minced meat Place in a dish. Turn/stir 3-4 times during defrosting, removing any deforested parts.
Fish (whole or fillet) Place in a flan dish. Separate and re-arrange 3-4 times during defrosting
Sausages Place in a flan dish. Turn and separate 3-4 times during defrosting.
Chops Place in a flan dish. Turn and separate 3-4 times during defrosting.

Example: To defrost 500g of Chicken portions:

Place chicken portions in a flan dish, and place into the oven. Turn the COOKING CONTROL to
DEFROST (MEDIUM LOW).

Turn the TIMER to 0.5kg setting. The oven will start immediately. Turn the Chicken portions
over 3-4 times during defrosting.

NOTE: The Cooking and Defrosting guide, only applies to the items listed above. For food and weights not

included in the above chart, please refer to the Defrosting and Cooking charts on pages 17-20.

7

COOKING ADVICE

WARNING ­Always attend the oven when in use.
Carefully follow the SHARP Operation Manual at all times. If you exceed
recommended cooking times and/or use power levels that are too high, food may
overheat, burn, and in extreme circumstances, catch fire and damage the oven.

Take care when heating foods with high sugar or fat content, for example, Christmas pudding, mince
pies and fruit cakes.
Before use, the user should check that utensils are suitable for use in microwave ovens.

Lids: Always remove lids from food jars and containers before you use them in the oven. If you do
not, steam and pressure will build up inside and the container may explode.

Do not place hot foods/utensils on a cold turntable, or cold foods/utensils on a hot turntable.

COOKING AND DEFROSTING GUIDE

8

COOKING ADVICE

SUITABLE FOR MICROWAVING

YES

YES

YES

Microwave cling film and bags must be vented for steam to
escape, pierce in 4-5 places. Do not use plastic or metal ties
as they may melt or catch fire due to electrical ‘arcing’.

YES

Except for dishes with metallic decoration.

YES

Always attend the oven closely. Look at the oven from time
to time when cooking or reheating food in disposable
containers of plastic, paper or other combustible material.
Only use for warming food. Pay special attention as over­heating may cause a fire in your oven.

YES

Always attend the oven closely. Only use to absorb fat
and moisture when warming food. Pay special attention
as over-heating may cause a fire in your oven.

COOKWARE

Heat resistant glass,
(e.g. Pyrex®,
Fire King®,
Corning Ware ®).

Microwave-safe
plastic cookware.

Microwave cling film,
microwave roasting
bags.

Heat-resistant china
and ceramics.

Disposable containers:
Thin plastic, paper,
straw and wooden
containers.

Kitchen paper.

When microwaving, use only utensils suitable for microwave cookery as indicated below.

A variety of cookware can be used for microwaving. Round/oval dishes rather than square/oblong ones are
recommended, as food in corners tends to overcook.

NOTE: Refer to the cookbook on pages 16-29 for cooking charts and recipe information.

FOOD HANDLING & PREPARATION

9

COOKING ADVICE

COOKWARE

SUITABLE FOR MICROWAVING

Stir, turn &
stand

Initial and final
temperature of
food

The temperature of the container is not a true
indication of the temperature of the food or drink. Cut
into foods with fillings, for example, jam doughnuts,
to release heat or steam.

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as
cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

YES

Always place on an up-turned plate on the turntable to prevent
heat stress. Follow manufacturer’s instructions. Be careful as
these become very hot. Popcorn: Only use microwave
popcorn within recommended packaging (follow popcorn
manufacturer's instructions). Never use oil unless the
manufacturer recommends and never cook for longer than
instructed.

NO

YES/NO

Use small pieces of aluminium foil to shield food from
overheating. Keep foil at least 2cm from the oven walls. Foil
containers are not recommended unless specified by the
manufacturer, eg. MicroFoil ®, follow instructions carefully.

Browning dishes
& self-heating
packages.

Metal cookware.

Aluminium
foil & foil
containers, made
from "Micro Foil®".

For even cooking stir, turn or rearrange food during
cooking. Where recommended, leave food to stand
after cooking or defrosting.

The initial temperature of food affects the amount of
cooking time needed, eg. chilled food requires more
cooking than food at room temperature.

Check the temperature of food and drink
and stir (Before serving). Take special care
when serving babies, children or the
elderly. The contents of feeding bottles
and baby food jars should be stirred or
shaken and the temperature checked
before consumption to avoid burns.

10

FOOD HANDLING & PREPARATION

Composition
& quality

Piercing

Arrangement

Covering

Size & shape

Density &
quantity

Hygiene

Food high in fat or sugar (Christmas pudding, mince
pies) requires less heating time and should be
watched, over-heating can lead to fire.
Good quality ingredients should be used for
microwaving. Economical cuts of meat are
recommended for casseroles.

Food with skin (such as potatoes, apples, fish, chicken),
or with membrane (such as the white and yolk of eggs,
including boiled eggs), must be pierced in several
places before cooking or reheating. If not, steam will
build up and may cause food to explode.

Do not cook eggs in their shells and whole
hard-boiled eggs should not be heated in
microwave ovens since they may explode
even after microwave cooking has ended.

Canned potatoes should not be heated in the
microwave oven as they may burst.

Place thickest parts of food on the outside of the dish,
for example, the meaty ends of chicken drumsticks
should be placed on the outside of the dish.

Fish, vegetables and certain other foods benefit from
being covered during microwave cookery, follow
recommendations where given and use vented
microwave cling film or a suitable lid.

Food size and shape affect the amount of cooking time
needed. When cooking more than one portion of the
same food ensure they are of a similar size and shape.

Food density and quantity affect the amount of
cooking time needed, for example, potatoes require
more cooking than peas; four potatoes will take
longer to cook than two.

Food hygiene standards (storage, handling and
preparation) apply to microwaving. Always store
convenience foods as recommended by the food
manufacturer and keep no longer than the "Use
By" date.

11

ADVICE FOR DEFROSTING

Meat joints

Poultry

Steak, Chops

& Chicken

Portions

Cubed &

Minced Meat

Whole fish

& Fillets

Prepacked

Frozen Foods

Place in a flan dish, turn over at least 4-5 times
during defrosting, shield any warm areas with small,
flat pieces of foil. After defrosting, wrap in foil and
allow meat to stand for at least 60 minutes, until
thoroughly defrosted.

Place in a flan dish, turn over at least 3-4 times
during defrosting, shield any warm areas with small,
pieces of foil. After defrosting, wrap in foil and allow
poultry to stand for 60-90 minutes, until thoroughly
defrosted.
NOTE: Do not defrost poultry with giblets.

Place in a flan dish, separate during defrosting and
turn over at least 2-3 times. Shield if necessary.

Place in a bowl, stir or turn over at least 3-4 times
during defrosting, remove defrosted parts each time.
For frozen blocks of meat see ‘Minced Meat’ in the
charts on page 17.

Place in a flan dish, separate during defrosting and
turn over at least twice. Shield if necessary.

Remove packaging, including any foil and place in a
suitable dish.

NOTES:

• To defrost food, use either MEDIUM LOW/DEFROST
(30%) or LOW (10%) microwave power.

• Shield warm areas with small pieces of foil if
necessary.

• It is important to turn food over, separate (where
appropriate) and rearrange to ensure even defrosting.

• Standing time is necessary to ensure thorough
defrosting.

• See the defrosting chart on page 17 for further
information.

12

ADVICE FOR REHEATING

Remove any poultry or meat portions, reheat
these separately, see below. Place smaller items

of food to the centre of the plate, larger and thicker
foods to the edge. Cover with vented microwave cling
film and reheat on MEDIUM (50%), stir/rearrange
halfway through reheating. Ensure food is thoroughly
reheated before serving.

Cover with vented microwave cling film or suitable lid,
reheat on MEDIUM (50%). Stir frequently to ensure
even reheating.

Place thickest parts of the portions on the outside of
the dish, cover with microwave cling film and reheat
on MEDIUM HIGH (70%). Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated, before serving.

Place in a flan dish, cover with vented microwave
cling film and reheat on MEDIUM (50%). Rearrange
at least once to ensure even reheating. NOTE: Ensure
meat is thoroughly reheated before serving.

Place pies in a flan dish. Reheat meat pies on
MEDIUM HIGH (70%) and fruit pies on MEDIUM
(50%).

Cover with vented microwave cling film or suitable lid
and reheat on MEDIUM (50%). Stir at least once
during reheating.

NOTE: See page 21 for reheating chart

Plated meals

Casseroles

Poultry portions

Sliced meat

Pies

Vegetables

WARNINGS:
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. When

removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away
from face and hands. Stand back when opening the oven door to allow heat or steam to disperse.

Never heat liquids in narrow necked containers such as baby bottles, as this
could result in the contents erupting from the container and may cause burns.

• Remove food from foil or metal containers before reheating.

• Reheating times will be affected by the shape, depth, quantity and temperature of food together
with the size, shape and material of the container.

• To avoid overheating and fire, special care must be taken when reheating foods with a high
sugar or fat content, for example, mince pies and Christmas pudding.

• Canned potatoes should not be heated in the microwave oven, follow the manufacturer’s
instructions on the can.

13

CLEANING & MAINTENANCE

TROUBLESHOOTING

WARNING:

• Never adjust, repair or modify the oven
yourself. It is hazardous for anyone
other than a competent person to carry
out any service or repair operation
which involves the removal of a cover
which gives protection against
exposure to microwave energy.

• The door seal stops microwave leakage during
oven operation, but does not form an airtight seal. It
is normal to see drops of water, light or feel warm
air around the oven door. Food with a high
moisture content will release steam and cause
condensation inside the door which may drip from
the oven.

• Repairs & Modifications: Do not attempt to
operate the oven if it is not working properly.

• Outer Cabinet & Lamp Access: Never remove the
outer cabinet. This would be very dangerous due
to high voltage parts inside which must never be
touched, as this could be fatal. As your oven is not
fitted with a lamp access cover, if the lamp fails,
do not attempt to replace the lamp yourself, call a
Service Technician appointed by SHARP.

OVEN INTERIOR

Clean the microwave oven cavity, after
each use with a mild detergent solution on
a soft cloth, pay special attention to the
waveguide cover.

Take care not to let soapy water drip through the small
holes in the oven walls and the cavity floor particularly
if the turntable and roller stay are removed. Excess
water spillage through these holes will cause damage
to the oven interior. It is important that the door seals
and sealing surfaces are kept clean at all times, wipe
regularly with a damp cloth.
To prevent splashing, cover food wherever possible.

TURNTABLE & SUPPORT

Leave to cool before cleaning to prevent them from
breaking.

OUTER CABINET

Wipe the outside cabinet with a mild detergent solution
on a soft cloth. The control panel must be wiped clean
whilst the door is open, therefore inactivating the oven.

If you think the oven is not working properly there are
some simple checks you can carry out yourself before
calling an engineer. This will help prevent unnecessary
service calls if the fault is something simple.
Simply answer “YES” or “NO” to the following questions:
(Put half a cup of water in the oven, on the turntable
and close the door. Select HIGH (100%) and
programme the oven to cook for 1 minute.)

1. Does the oven lamp come on when it is cooking?
YES/NO

2. Does the turntable rotate? YES/NO

3. Does the cooling fan work? (Check by placing

your hand above the air vent openings) YES/NO

4. After 1 minute does the audible signal sound?
YES/NO

5. Is the water in the cup hot? YES/NO

If you answer “NO” to any question first check that the
oven is plugged in properly and the fuse has not
blown, if there is no fault with either, check against the
Troubleshooting chart on page 14.

• Do not allow grease or dirt to build up
on the door seals and adjacent parts, as
this may prevent the door from
closing correctly and may cause a
leakage of microwaves. To clean use
a mild detergent solution on a soft
damp cloth.

• Keep the waveguide cover clean at all times. If you
leave grease or fat in the cavity, it may overheat,
smoke or even catch fire when next using the oven.

• Never use spray cleaners, oven pads or abrasive
scourers as these damage the surface of the oven.

14

TROUBLESHOOTING

POSSIBLE CAUSE

When oven is working, air circulates within the cavity. The door does not form an
airtight seal so air may escape from the door.

The oven cavity will normally be colder than the food being cooked, and so steam
produced when cooking will condense on the colder surface. The amount of steam
produced depends on the water content of the food being cooked. Some foods,
such as potatoes have a high moisture content. Condensation trapped in the door
glass should clear after a few hours.

Arcing will occur when a metallic object comes into close proximity to the oven cavity
during cooking. This may possibly roughen the surface of the cavity, but would not
otherwise damage the oven.

Ensure all “eyes” are removed and the potatoes have been pierced, stand directly
onto the turntable or in a heat resistant flan dish or similar.

Check the door is closed properly.

Ensure correct power level has been selected.
The microwave energy pulses ON/OFF during cooking/defrosting.
The cabinet may become warm to the touch - keep children away.

Outer cabinet is hot.

TO REPLACE THE MAINS PLUG

PROBLEM

Draught circulates around
the door.

Flashing or arcing from
within the cavity when
cooking.

Arcing potatoes.

After setting the time, the
oven does not start.

Oven cooks too slowly.
Oven makes a noise.

Condensation forms in the
oven, and may drip from
the door.

The wires in the mains cable are colour coded as
shown opposite:

As the colours of the cores in the mains lead of your
oven may not correspond with the coloured marking
identifying the terminals in your plug, connect the
wires as described opposite:
Make sure the terminal screws are tight and the cable
is held securely by the cable grip where it enters the
plug. Like most appliances in your home, your oven
must be connected to a single phase 230-240V,
50Hz alternating current supply.
If you do not make the proper electrical connections
you might damage the oven or injure yourself. Neither
SHARP nor the supplier will be liable if this happens.

green and yellow stripes = EARTH
blue = NEUTRAL
brown = LIVE

• The green and yellow wire to the plug terminal
marked E or or coloured green or coloured
green and yellow.

• The blue wire to the plug terminal marked N or
coloured black or coloured blue.

• The brown wire to the plug terminal marked L or
coloured red or coloured brown.

THIS APPLIANCE MUST BE EARTHED.
IF YOU HAVE ANY DOUBTS ABOUT YOUR
ELECTRICAL SUPPLY ASK A QUALIFIED
ELECTRICIAN.

15

CALLING FOR SERVICE

• Replacement parts and accessories may be
obtained from our main parts distributor, Willow
Vale Electronics Ltd, telephone numbers follow.
Telephone: Manchester: 0161 682 1415

Reading: 01734 876444

WARNING
For your own safety, certain microwave
oven parts must be replaced by a
qualified Engineer appointed by SHARP,
these are, therefore, unavailable to
customers.

• If you are unable to resolve a problem using the
checks covered on the last few pages, do not

attempt to service this microwave oven
yourself.

• Contact the dealer or supplier from whom the oven
was purchased in order to obtain service. Where
this is not possible, please contact the following
telephone number: LoCall 0345 125387
(All calls will be charged at local rate).

• For general information & assistance with oven
queries, please contact our

Customer Information Centre:

Telephone: [phone].

GUARANTEE

Subject to the conditions listed below, SHARP
Electronics (U.K.) Ltd (hereafter called “the
Company”), guarantee to provide for the repair of,
or, at its option replace this SHARP equipment, or any
component thereof, (other than Glass/Ceramic
Turntables), which is faulty or below standard, as a
result of inferior workmanship or materials.

The conditions of the Guarantee:

1. This Guarantee shall only apply to defects or faults

which are notified to the Company, or its Service
Technician appointed by Sharp, within one year
from the date of purchase of the equipment,
provided that this Guarantee shall extend for a
further period of one year in respect of microwave
oven magnetron parts only.

2. This Guarantee covers equipment intended for

private domestic use only. This oven is suitable for
domestic food preparation and is not designed for
commercial, industrial or laboratory use. This
Guarantee does not apply to equipment used in
the course of a business, trade or profession. Only
use the microwave oven for cooking, defrosting or
reheating of food. SHARP declines any liability for
damages caused by improper use.

3. This Guarantee does not cover any faults or

defects caused by accident, misuse, fair wear and
tear, neglect, tampering with the equipment,

or any attempt at adjustment or repair other than
by a Service Technician Appointed by Sharp.
Please clean your microwave oven regularly and
remove any stains or fat residues without delay.
Failure to do this may affect the quality and safety
of the product or prejudice your guarantee.

4. In the unlikely event of your equipment requiring
repair, please contact the dealer or supplier from
whom it was purchased. You will need to provide
proof of date of purchase to the repairing
company. Please keep your invoice or receipt,
which is supplied at the time of purchase. Where it
is not possible to contact the dealer or supplier
from whom the oven was purchased, please
contact the telephone number given below. You
will then be given details of how to obtain service.
Telephone: LoCall 0345 125387
(All calls will be charged at local rate.)

5. This Guarantee is offered as an additional benefit
to the consumer’s statutory rights and does not
affect these rights in any way.

SHARP parts and accessories have been specifically
designed for SHARP Microwave ovens.
No liability can be accepted for any inaccuracies or
omissions in this publication, although every possible
care has been taken to make it as complete and
accurate as possible.

16

INTRODUCTION

This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These
will give you successful results and will save time and electricity. The recipes demonstrate the capabilities
of your oven and prove that microwave technology is the efficient and effective alternative to
conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.

CONTENTS

Introduction, Cookery Notes & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Defrosting Chart:

Meat, poultry, fish, fruit, bread, pastry, meat & fruit pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Cooking Charts:

Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21-29

COOKERY NOTES:

● Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are

lined, use greaseproof paper unless otherwise stated.

● Please note that all preparation times and serving quantities are approximate.

● All ingredients are given in both metric and imperial measures. Use either set but not a combination of

both measures.

● Serve all dishes immediately unless otherwise stated.

● Butter and margarine can be interchanged on recipes, as preferred.

● Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.

● Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.

SPOON MEASURES

1.25ml

1/

4

teaspoon

2.5ml

1/

2

teaspoon
5ml 1 teaspoon
15ml 1 tablespoon

CONVERSION CHARTS

WEIGHT MEASURES

15g

1/

2

oz
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb

VOLUME MEASURES

30ml 1floz
100ml 3floz
150ml 5floz (

1/

4

pt)

300ml 10floz (

1/

2

pt)

600ml 20floz (1pt)

COOKBOOK

LOW

10%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

LOW
10%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

MEDIUM LOW

30%

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place on a plate. Turn over 3-4 times,
removing defrosted mince each time.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 4-5 times,

during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a bowl. Turn 3-4 times,

removing defrosted mince each time.

Place in a flan dish. Separate and re­arrange twice during defrosting. Shield.

Place in a flan dish. Separate and re­arrange twice during defrosting. Shield.

Place in a dish. Stir during

defrosting. Shield.

Place on the turntable. Separate and

rearrange during defrosting.

Place on a plate. Turn over half way

through defrosting.

Remove from foil container. Place in

a flan dish.

Meat Joints
(Beef,Lamb,Pork)

Minced Meat

Steak
2cm (3/4”) thick

Chops

Liver

Sausages/Bacon/
Beefburgers

❖ Whole Poultry
(Chicken,Turkey,Duck)

Chicken Portions

Chicken/Turkey
Breasts & Drumsticks

Minced Turkey

Whole Fish
(Trout, Mackerel)

Fish Fillets/Steaks

Apples/Blackcurrants
Redcurrants/Raspberries
Blackberries/Gooseberries
Rhubarb/Strawberries

Bread (sliced)

Pastry
(Puff or Shortcrust)

Meat & Fruit Pies
(cooked)

60 Minutes

Minimum

15-20 Minutes

25-30 Minutes

25-30 Minutes

25-30 Minutes

15-20 Minutes

60-90 Minutes

25-30 Minutes

15-30Minutes

15-20 Minutes

15 Minutes

15 Minutes

15-20 Minutes

5-10 Minutes

10-15 Minutes

15-20 Minutes

28-30 Minutes/

450g (1lb)

8-9 Minutes/

450g (1lb)

11-12 Minutes/

450g (1lb)

20 Minutes/

450g (1lb)

9-10 Minutes/

450g (1lb)

10-12 Minutes/

450g (1lb)

20-22 Minutes/

450g(1lb)

8-9 Minutes/

450g (1lb)

10-12 Minutes/

450g(1lb)

10-12 Minutes/

450g(1lb)

8-9 Minutes/

450g(1lb)

8-9 Minutes/

450g (1lb)

7-8 Minutes/

450g(1lb)

6 Minutes/

400g(14oz)

5 Minutes/

450g(1lb)

7-8 Minutes/

large pie

17

DEFROSTING CHART

FOOD DEFROST MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

▼ Method: If shielding is necessary, use small, pieces of foil.
❖ Poultry: Chicken, turkey and duck must be defrosted without giblets.

● Standing Time: During recommended standing time, wrap or cover food in foil.

18

COOKING CHARTS

6 Minutes

8 Minutes

10 Minutes

2-3 Minutes

2-3 Minutes

2 Minutes

2 Minutes

10 Minutes

5 Minutes

10 Minutes

5 Minutes

5 Minutes

10 Minutes

1 Minute

10-20 Minutes

5 Minutes

5 Minutes

2 Minutes

2 Minutes

10-11 Minutes/

450g (1lb)

13-14 Minutes/

450g (1lb)

16-17 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

8 Minutes/
450g (1lb)

3-8 Minutes/

2-8 sausages

2-5 Minutes

2-8 sausages

16-17 Minutes/

450g (1lb)

10-11 Minutes/

450g (1lb)

20-21 Minutes/

450g (1lb)

18-19 Minutes/

450g (1lb)

14-15 Minutes/

450g (1lb)

19-20 Minutes/

450g (1lb)

3 Minutes/

2-4 slices

10-11 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

HIGH

100%

HIGH

100%

HIGH

100%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over 4 times during cooking.

Place on a plate.

Turn over halfway through cooking.

Place on a plate.

Turn over halfway through cooking.

FOOD COOKING MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

Beef (rare)
(Topside, Silverside)

Beef (medium)
(Topside, Silverside)

Beef (well done)
(Topside, Silverside)

Beefburgers

Minced Meat

Sausages (thick)

Sausages (thin)

Lamb (Fillet,
Shoulder, Leg)

Lamb Chops

Pork
(Loin, Leg)

Pork Chops
(with bone)

Pork chops
(boneless)

Gammon Joint

Bacon

Whole Poultry:
Chicken, Turkey & Duck

Chicken/Turkey Portions,
Breasts & Drumsticks

Minced Turkey

Fish Fillets

Whole fish & Steaks
(Trout, Mackerel)

▼ Method: If shielding is necessary, use small, pieces of foil.

● Standing Time: During recommended standing time, wrap or cover food in foil.

Note: Prior to cooking, food is refrigerated, 50C.

19

COOKING CHARTS

FOOD COOKING MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

4 Minutes

4 Minutes

2 Minutes

2 Minutes

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

2 Minutes

2 Minutes

Aubergines &
Broccoli (fresh)

Beans
(green - fresh)

Brussels
Sprouts (fresh)

Cabbage, Carrots,
Cauliflower, Celery

Corn on the Cob
(fresh)

Courgettes &
Leeks (fresh)

Parsnips &
Spinach (fresh)

Peas (fresh)

Potatoes, Jacket
(250g/9oz - each)

Potatoes, Boiled
(old & new - fresh)

Swede & Turnips
(fresh)

Beans & Cabbage
(green - frozen)

Broccoli, Leaf Spinach
/Brussels Sprouts
(frozen)

Carrots - sliced
(frozen)

Cauliflower florets
(frozen)

Corn on the Cob
(frozen)

Peas, Sweetcorn &
Mixed Vegetables
(frozen)

Apples & Rhubarb
(fresh)

Blackberries/Rasp­berries/Redcurrants
(fresh)

6 Minutes/
225g (8oz)

6 Minutes/
225g (8oz)

6 Minutes/
225g (8oz)

6 Minutes/
225g (8oz)

7 Minutes/

2 Cobs

5 Minutes/
225g (8oz)

6 Minutes/
225g (8oz)

5 Minutes/
225g (8oz)

12 Minutes/

2 potatoes

11 Minutes/

225g (8oz)

8 Minutes/
225g (8oz)

6 Minutes/
225g (8oz)

7 Minutes/
225g (8oz)

7 Minutes/
225g (8oz)

6 Minutes/
225g (8oz)

12 Minutes/

2 cobs

6 Minutes/
225g (8oz)

6 Minutes/

450g (1lb)

6 Minutes/

450g (1lb)

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

Slice/chop. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Add 45ml (3 tbsp) water. Cover. Stir

halfway through cooking.

Slice or break into florets.Add 30ml (2tbsp)
water. Cover. Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover.

Stir 1/2 through cooking.

Slice. Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Slice. Add 45ml (3tbsp) water. Cover.

Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish. Stir

halfway through cooking.

Prick in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4tbsp) water.

Cover. Stir halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover dish.

Stir halfway through cooking.

Place in dish. Add 15ml (1tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Cover dish. Turnover halfway

through cooking.

Place in dish. Cover dish. Stir halfway

through cooking.

Peel & slice. Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

20

14-15 Minutes

20-21 Minutes

11-12 Minutes

12-13 Minutes

10-11 Minutes

11-12 Minutes

15g (1/2oz) butter

4 eggs (size 3)

90ml (6tbsp) milk

salt & pepper

15g (1/2oz) butter

2 eggs (size 3)

30ml (2tbsp) milk

salt & pepper

2 eggs (size 3)

10ml (2tsp) oil

1 egg (size 3)

COOKING CHARTS

FOOD ❇ COOKING MICRO METHOD ● STANDING

TIME POWER LEVEL TIME

5 Minutes

5 Minutes

4 Minutes

4 Minutes

4 Minutes

4 Minutes

30 Seconds

30 Seconds

30 Seconds

30 Seconds

Add 300ml (1/2 pint) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 400ml (14fl.oz) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

1 Whisk together eggs and milk. Season.
2 Place butter in a 25.4cm (10”) flan dish.

Heat on HIGH (100%) for 1 minute, until
melted. Coat the dish with the melted butter.

3 Pour omelette mixture into flan dish. Cook on

HIGH (100%) for 2 minutes. Whisk mixture
and cook again on HIGH (100%) for1minute.

1 Melt the butter in a bowl on HIGH (100%)

for 1 minute.
2 Add the eggs, milk and seasoning and mix well.
3 Cook on HIGH (100%) for 2 minutes, stirring

every 30 seconds.

1 Break each egg into a ramekin dish. Care-

fully pierce the white and yolk in 3-4 places.
2 Cover and cook on HIGH (100%) for 2

minutes.

1 Place the oil in a 17.8cm (7”) shallow dish

and heat on HIGH (100%) for 1 minute.
2 Break the egg into the oil. Pierce the yolk

and white in 3-4 places. Cook on HIGH

(100%) for 1 minute.

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

White rice
(long grain)

Brown rice

Spaghetti
(short cut)

Macaroni
(short cut)

Tagliatelle

Pasta shells

Omelette

Scrambled

Baked/
Poached

Fried

EGGS INGREDIENTS

❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has

to be adjusted according to quantity of rice or pasta, see Method.

● Standing Time: For rice and pasta: After standing, rinse in boiling water prior to serving.

RECIPES

21

REHEATING CHART

FOOD COOKING MICRO METHOD STANDING

TIME POWER LEVEL TIME

Soup, Baked beans,
Spaghetti, Potatoes,
Vegetables (canned)

Bread rolls (med.)
Croissants

Christmas
pudding

Sausage rolls
(cooked, chilled
approx. 50g (2oz)
each)

Quiche,
(cooked, chilled)

Meat pie
(cooked, chilled)

Fruit pie
(cooked, chilled)

5-6 Minutes/

425g (15oz) can

30-40 Seconds/

2 croissants/2 rolls

30 Seconds/125g (5oz) slice

50 Seconds/175g (6oz)

pudding

40 Seconds/2 sausage rolls

1 Minute/4 sausage rolls

2 Minutes/6 sausage rolls

5 Minutes/small quiche
7 Minutes/large quiche

5 Minutes/small pie
9 Minutes/large pie

3 Minutes/small pie
5 minutes/large pie

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Place on kitchen roll.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place directly on the turntable or in a flan

dish.

Remove from foil container and place in

flan dish or on plate.

Remove from foil container and place in

flan dish or on plate.

2 Minutes

Nil

30 Seconds

30 Seconds

1-2 Minutes
2-3 Minutes

2-3 Minutes

3-4 Minutes

1-2 Minutes
2-3 Minutes

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

50%

BAKED AVOCADOS WITH HAM

Serves 2-4
Preparation time - 6 - 8 minutes

50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste

2.5ml (1/2tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice
50g (2oz) cheese, grated
fresh parsley sprigs to garnish

1 Place the butter in a bowl and heat on HIGH

(100%) for 30 seconds. Stir in the breadcrumbs
and ham. Add enough cream to bind the
mixture. Season with salt and pepper to taste
and stir in the parsley. Cook on HIGH (100%)
for 3 minutes.

2 Cut the avocados in half. Remove the stone and

brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.

4 Cook on HIGH (100%) for 1 minute, until the

cheese has melted. Garnish with sprigs of fresh
parsley.

22

RECIPES

TOMATO & ORANGE SOUP

Serves 4
Preparation time - 10 minutes
Orange and tomato flavours combine to make an
unusually refreshing soup.

25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1

3/

4

lb) canned, chopped tomatoes
juice and grated rind of 1 small orange
900ml (1

1/

2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on HIGH

(100%) for 1 minute.

2 Add the onion, carrot and potato and heat on

HIGH (100%) for 6 minutes. Stir halfway
through cooking.

3 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
HIGH (100%) for 18 minutes, stir 2-3 times
during cooking, until the vegetables are tender.

4 Blend and serve immediately.

MUSHROOM SOUP

Serves 4
Preparation time - 6 minutes

1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (3/4 pint) hot vegetable stock

2.5ml (1/2tsp) dried marjoram
salt and pepper to taste
300ml (1/2 pint) milk

1 Place the onion, mushrooms and butter in a

bowl, mix well and cook on HIGH (100%) for
5 minutes.

2 Stir in the flour to form a paste. Gradually add

the stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on HIGH (100%) for 9-10 minutes, stir
halfway through cooking.

4 Blend the soup and add the milk. Check the

seasoning and cook on HIGH (100%) for 7
minutes.

FRENCH ONION SOUP

Serves 4
Preparation time - 8 minutes

2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour

1.2 litres (2 pints) hot beef or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on HIGH (100%) for 2 minutes.

2 Stir in the flour to make a paste and gradually

add stock. Season and add the parsley.

3 Cover the bowl and cook on MEDIUM HIGH

(70%) for 20 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on MEDIUM HIGH (70%) for 2 minutes,

until the cheese has melted.

Variation:

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese.

23

RECIPES

POACHED SALMON WITH MUSTARD
SAUCE

Serves 4
Preparation time - 5 - 6 minutes

4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 28)
Fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover
and cook on MEDIUM HIGH (70%) for 8
minutes. Allow to stand whilst preparing the
sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on MEDIUM HIGH (70%) for 2 minutes.
Serve the sauce separately.

Garnish with a sprig of fresh rosemary.

STIR FRIED VEGETABLES

Serves 4
Preparation time - 10 - 12 minutes

15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry

2.5cm (1”) root ginger, peeled and finely grated
1 garlic clove, crushed
2 medium carrots, cut into fine strips
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly.

2 Cover and cook on HIGH (100%) for 5

minutes, stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves. Mix thoroughly.

4 Cook on HIGH (100%) for 6 minutes, until the

vegetables are tender. Stir twice during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

FISH PIE

Serves 4
Preparation time - 18 minutes

700g (11/2lb) potatoes, peeled and chopped
75ml (5tbsp) water
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 28)
25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water. Cover and cook on HIGH (100%) for
14 minutes, until soft enough to mash. Mash
with butter, milk and seasoning.

2 Place fish in a flan dish in a single layer, cover

and cook on MEDIUM HIGH (70%) for 7
minutes. Flake the fish and mix with the parsley
sauce. Pour into a flan or casserole dish. Spread
the potatoes on top and sprinkle with the grated
cheese.

3 Cook on MEDIUM HIGH (70%) for 7 minutes,

until the cheese has melted.

24

RECIPES

BEEF STROGANOFF

Serves 4
Preparation time - 10 - 12 minutes

1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot beef stock
150ml (1/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, beef stock and white wine in a casserole
dish. Cover and cook on MEDIUM HIGH
(70%) for 30 minutes.

3 Stir in cornflour and mushrooms. Cook on

MEDIUM HIGH (70%) for 5 minutes. Stir in
the cream to serve.

Ideal served on a bed of tagliatelle or rice.

MOUSSAKA

Serves 6
Preparation time - 45 minutes

450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (1/4 pint)hot beef stock
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (See Page 28)
200g (7oz) cheese, grated

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on HIGH
(100%) for 30 seconds. Stir in meat, mix well and
cook on HIGH (100%) for 4 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning. Stir

well and cook on HIGH (100%) for 4 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on HIGH (100%) for 4 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 1.5 litre casserole dish. Add meat
and top with remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on MEDIUM (50%) for 25-28 minutes.

CANNELLONI

Serves 4
Preparation time - 25 minutes

1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4 pint) hot beef stock
10ml (2 tsp) Cornflour
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2 pint) cheese sauce (See Page 28)
extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish. Cook

on HIGH (100%) for 2 minutes.

2 Add the minced beef and cook on HIGH

(100%) for 8 minutes, stirring twice during
cooking.

3 Add mushrooms, tomato purée, tomatoes, beef

stock, cornflour, 4 tsp of water and seasoning.
Cook on HIGH (100%) for 15 minutes, stir
every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on MEDIUM HIGH
(70%) for 20 minutes

25

RECIPES

BOLOGNESE SAUCE

Serves 4
Preparation time - 10 - 12 minutes

50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs
300ml (1/2 pint) dry red wine
300ml (1/2 pint) beef stock
salt and pepper to taste

1 Melt the butter and oil in a large bowl on

HIGH (100%) for 30 seconds. Stir in the onion,
celery, garlic and bacon. Cook on HIGH
(100%) for 6 minutes, stir halfway through
cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture. Cook on
HIGH (100%) for 5 minutes, stir twice during
cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on MEDIUM HIGH (70%) for 20-22
minutes, stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.

STEAK & KIDNEY PUDDING

Serves 4
Preparation time - 20 - 25 minutes

450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped

2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour

2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and stock in a

large casserole dish. Cover and cook on
MEDIUM HIGH (70%) for 30 minutes. Stir
halfway through cooking and add the cornflour
to thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well.

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out

2/

3

of the pastry and line

a 1 litre (1

3/

4

pint) greased pudding basin with
this pastry. Roll out the remaining pastry and cut
a circle large enough to cover the surface.

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit in
the centre to allow steam to escape.

5 Cover and cook on HIGH (100%) for 15

minutes.

Bolognese Sauce- Variations:

Shepherds pie: Make as the bolognese sauce omitting the wine. Place in dish, top with 700g (11/2lb)
mashed potatoes. Heat on HIGH (100%) for 5-6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1-3 tsp) chilli powder, to taste.

26

RECIPES

TURKEY FRICASSEE

Serves 4
Preparation time - 6 - 7 minutes

50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (1/2 pint) milk
300ml (1/2 pint) single cream
2 egg yolks (size 3)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped

2.5ml (1/2tsp) grated nutmeg
salt and pepper to taste
Fresh parsley

1 Melt the butter in a large bowl on HIGH

(100%) for 1 minute.

2 Stir in the onion and cook on HIGH (100%) for

1 minute.

3 Stir in the flour and gradually add the milk and

cream. Cook on HIGH (100%) for 5 minutes,
stirring every minute, until smooth and thickened.

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.

Cook on HIGH (100%) for 12 minutes, stir
every 3 minutes.

Garnish with fresh parsley to serve

HONEYED CHICKEN

Serves 4
Preparation time - 5 minutes

4 boneless chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard

2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock
5ml (1tsp) Cornflour
Salt and Pepper to taste

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken. Salt and pepper to taste.

3 Cook on HIGH (100%) for 15 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

CHICKEN CACCIATORE

Serves 4
Preparation time - 6 - 8 minutes
Chicken Cacciatore is a tasty, colourful dish.

225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste
4 chicken portions

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on HIGH (100%) for 2
minutes.

2 Stir in all remaining ingredients apart from the

chicken. Finally add the chicken and coat with
the sauce.

3 Cook on MEDIUM HIGH (70%) for 25

minutes. Stir and coat the chicken twice during
cooking.

Serve with rice or jacket potatoes.

27

RECIPES

QUICHE LORRAINE

Serves 4-6
Preparation time - 18 minutes

275g (10oz) short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (size 3)
300ml (1/2 pint) milk
salt and pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated

1 Line a 20.4cm (8”) flan dish with pastry.
2 Place the bacon and the onion in a bowl, cover

and cook on HIGH (100%) for 3-4 minutes.

3 Place the eggs, milk, salt and pepper and

mixed herbs in a bowl and mix thoroughly.

4 Spread the bacon and onion on pastry base.

Pour in the egg mixture and top with the grated
cheese.

5 Cook on MEDIUM HIGH (70%) for 33-35

minutes.

Variations:

Stilton & mushroom: Replace bacon with 125g (5oz) sliced mushrooms and Cheddar cheese with Stilton.
Cottage cheese & spinach: Replace bacon with 125g (5oz) cooked spinach and cheddar with cottage cheese.

BLUE CHEESE & CHIVE JACKETS

Serves 2
Preparation time - 8 minutes

2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste

1 Prick each potato in several places. Cook on

HIGH (100%) for 12 minutes. Halve and scoop
the flesh into a bowl, add the butter, cheese,
chives, mushrooms, salt and pepper and mix
thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish, on the high rack.

3 Cook on MEDIUM (50%) for 6-8 minutes.

CHEESE, HAM & POTATO CASSEROLE

Serves 4
Preparation time - 15 minutes

450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (See Page 28)
25g (1oz) cheese, grated

1 Place alternate layers of potato, cheese, onion,

ham and white sauce in a casserole dish, until
all ingredients are used. Top with grated
cheese.

2 Cook on MEDIUM HIGH (70%) for 25-30

minutes.

28

RECIPES

FRUIT CRUMBLE

Serves 4
Preparation time - 6 - 8 minutes

450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats
75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub

in butter, until mixture resembles fine
breadcrumbs. Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
MEDIUM (50%) for 12-14 minutes.

WHITE SAUCE

300ml (1/2 pint)
Preparation time - 5 - 6 minutes

25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste

1 Place the butter in a bowl and heat on HIGH

(100%) for 30 seconds, until melted.

2 Stir in the flour and whisk in the milk. Cook on

HIGH (100%) for 5 minutes, stir halfway
through cooking until thick and smooth. Season
with salt and pepper to taste.

MUSTARD SAUCE

300ml (1/2 pint)
Preparation time - 4 - 5 minutes

25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on HIGH (100%) for

1 minute. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.

2 Cook on HIGH (100%) for 3 minutes. Stir

every minute until smooth and thick.

This dish is ideal served with meat or fish.

Variations:

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped into the finished sauce. Heat on 100% (HIGH)
for 2-3 minutes before serving. Serve with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.

STRAWBERRY JAM

Makes 675g(1 1/2lb)
Preparation time - 15 minutes

675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

1 Place strawberries and lemon juice in a very large

bowl, heat on HIGH (100%) for 5 minutes, or
until the fruit has softened. Add sugar, mix well.

2 Cook on MEDIUM HIGH (70%) for 50 mins,

until setting point ❇is reached, stir every 4-5 mins.

3 Pour into hot, clean jars. Cover, seal and label.

❇

“Setting point”: To determine setting point, place 5ml (1tsp) of jam onto a chilled saucer. Allow to stand

for 1 min. Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been
reached.

29

RECIPES

PLAIN MICROWAVE CAKE

Serves 4-6
Preparation time - 6 - 8 minutes

100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk

1 Line the base of 17.8cm (7”) cake dish with

kitchen paper.

2 Cream the margarine and sugar together until

light and fluffy. Beat in the eggs and fold in the
sifted flour alternately with the milk.

3 Pour into prepared container.

Cook on HIGH (100%) for 4 mins, until a
skewer comes out cleanly.

4 Leave the cake to stand for 5 mins before turning out.

MOIST CARROT CAKE

Serves 4-6
Preparation time - 12 - 14 minutes

150ml (1/4 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon/5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots and walnuts then mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on MEDIUM (50%) for
24 minutes, until firm to the touch and a skewer
comes out clean. Allow to cool before
decorating.

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar
until smooth. Spread evenly over the top of the
cake and sprinkle with the walnuts.

Keep refrigerated.

CHOCOLATE BROWNIES

Serves 6-8
Preparation time - 10 - 12 minutes

225g (8oz) margarine
225g (8oz) caster sugar

7.5ml (11/2tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder

2.5ml (1/2tsp) baking powder
75g (3oz) walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease and line the base of a square 20.4cm

(8”) dish with grease proof paper. Spoon in
the mixture and smooth the surface.

4 Cook on MEDIUM (50%) for 24 minutes, until

firm to the touch.

SPONGE PUDDING

Serves 4-6
Preparation time - 6 - 7 minutes

100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1tbsp) water
60ml (4tbsp) jam or syrup to cover top

1 Line base of 1.2litre pudding basin with kitchen paper.
2 Cream margarine and sugar until light and fluffy.
3 Beat in eggs, fold in the flour and stir in the water.
4 Spoon the mixture into prepared basin and

smooth the surface. Cook on HIGH (100%) for
5 minutes. Allow to cool before turning out.

5 Place jam or syrup in a bowl, heat on HIGH

(100%) for 30 seconds until runny and pour
over pudding.

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

Power Consumption: Microwave . . . . . . . . . . . . . . . . . .1.24kW

Input Power: Microwave . . . . . . . . . . . . . . . . . . . . . . . .5.4A

Output power: Microwave . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 705)

MAFF heating category . . . . . . . . . . . . . . . . . . . . . . . . .E

Microwave frequency . . . . . . . . . . . . . . . . . . . . . . . . . .2450MHz

Outside Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . .449(W) x 282(H) x 385(D) mm

Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . .287(W) x 220(H) x 311(D) mm

Oven capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 litres

Cooking uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter 272mm

Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 13.3kg

This oven complies with the requirements of
Directives 89/336/EEC and 73/23/EEC as
amended by 93/68/EEC.

As part of a policy of continuous improvement, we
reserve the right to alter design and specifications
without notice.

No part of this publication may be reproduced,
stored in a retrieval system or transmitted in any
form, electronic, mechanical, photocopying,
recording, translating or other means without prior
permission from SHARP Electronics (U.K.) Ltd.

The illustrations, technical information and data
contained in this publication to our best
knowledge, were correct at the time of going to
print. The right to change specifications, at any
time, without notice, is reserved as part of our
policy of continuous development and
improvement.

SPECIFICATIONS

30

SHARP ELECTRONICS (U.K.) LTD

Sharp House, Thorp Road, Newton Heath,
Manchester, M40 5BE, United Kingdom.

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