Sharp R-210B User Manual

VBRHJDJKZJDFY GTXM

MICROWAVE OVEN

HR

MODEL

Herjdjlcndj gj ärcgkefnfwbb b rekbzfhbb

OPERATION MANUAL AND COOKING GUIDE

R-210B

CJLTHÖFZBT

Bzajhvfwby j cthnbabrfwbb ghjlerwbb

Vths ghtljcnjhjözjcnb .................................. 1

Jcj<st erfpfzby ................................................ 2

Bzcnherwby gj ecnfzjdrt .................................3

J<obq dbl gtxb ................................................. 3

Gfztkm eghfdktzby ............................................. 4

Hf<jnf c gfztkm+ eghfdktzby ..........................5

Lheubt elj<zst aezrwbb .................................6

Ltvjzcnhfwbjzzsq htöbv ............................. 6

Eüjl pf gtxm+ ..................................................... 7

Gthtl ntv rfr dspdfnm vfcnthf ...................... 7

Ntüzbxtcrbt üfhfrnthbcnbrb ........................... 7

Herjdjlcndj gj rekbzfhbb ...............................8

CONTENTS

Warning...................................................... E-1

Special Notes ............................................. E-2

Installation Instructions............................. E-3

Oven Diagram............................................ E-3

Control Panel ............................................. E-4

Operation of Control Panel ....................... E-5

Other Convenient Feature......................... E-6

Demonstration Mode ..............................E-6

Care and Cleaning .....................................E-7

Service Call Check .....................................E-7

Specifications............................................. E-7

Cooking Guide ........................................... E-8

BZAJHVFWBY J CTHNBABRFWBB GHJLERWBB

VBRHJDJKZJDFY GTXM

VJLTKM R-210B IFHG

cthnbabwbhjdfzf Rjvgfzbtq HJCNTCN – VJCRDF,

jabwbfkmzsv ghtlcnfdbntktv UJCCNFZLFHNF Hjccbb

VJLTKM R-210B IFHG

cjjndtncndetn nht<jdfzbyv
zjhvfnbdzsü ljrevtznjd:

Dj bcgjkztzbt Cnfnmb 5 Pfrjzf Hjccbqcrjq Atlthfwbb ≤J pfobnt ghfd gjnht<bntktq≥, f nfröt Erfpf
Ghfdbntkmcndf Hjccbqcrjq Atlthfwbb @ 720 jn 16 b+zy 1997 u. ecnfzfdkbdftncy chjr ckeö<s lfzzjq
vjltkb-7 ktn c vjvtznf ghjbpdjlcndf ghb eckjdbb bcgjkmpjdfzby d cnhjujv cjjndtncndbb c
bzcnherwbtq gj ärcgkefnfwbb b ghbvtzytvsvb ntüzbxtcrbvb cnfzlfhnfvb.

In accordance with Article 5 of the Russian Consumer Rights Protection Law and the Russian Federation Government
Decree @ 720 dated June 16, 1997, the lifetime for this product is established as 7 years from the date of production,
provided this product is used in full conformity with its instruction manual and the applicable technical standards.

gj <tpjgfczjcnb —
UJCN H VÄR 335-2-25-1994
gj ÄVC —
UJCN 23450-83, zjhvs URHX 5>-80

VTHS GHTLJCNJHJÖZJCNB

Jpzfrjvmntcm cj dctvb erfpfzbyvb lj zfxfkf bcgjkmpjdfzby ghb<jhf.

1. Lky evtzmitzby dthjynzjcnb djpujhfzby d gtxb:
f. zt gthtuhtdfqnt ghjlerns;
<. elfkbnt egfrjdjxze+ ghjdjkjre c <evfözsü bkb gkfcnbrjdsü gfrtnjd lj njuj, rfr gjvtcnbnm

bü d gtxm;
d. zt gthtuhtdfqnt vfckj bkb öbh; ntvgthfnehe vfckf rjznhjkbhjdfnm ztdjpvjözj;
u. tckb ghjlerns bkb gjcelf, zfüjlyobtcy d gtxb, hfcrfkbkbcm bkb cnfkb lsvbnm, jnrhjqnt ldthwe

gtxb, dsrk+xbnt gtxm, jnrk+xbnt ctntdjq izeh bkb j<tcnjxmnt ctnm, dsdthzed ghj<rb bkb

jnrk+xbd he<bkmzbr;
l. ghb bcgjkmpjdfzbb hfpjdsü tvrjcntq bp gkfcnvfccs, <evfub bkb lheubü ujh+xbü vfnthbfkjd

gthbjlbxtcrb cvjnhbnt, xnj ghjbcüjlbn d gtxb.

2. Lky evtzmitzby dthjynzjcnb dphsdf b htprjuj pfrbgfzby:
f. zt gjvtofqnt d gtxm uthvtnbxzst tvrjcnb; <enskjxrb c ltncrbv gbnfzbtv, pfrhsnst dbznjdsvb

rhsirfvb bkb cjcrfvb, ydky+ncy nfrbvb uthvtnbxzsvb cjcelfvb;

<. lky rbgyobü öblrjcntq bcgjkmpeqnt tvrjcnb c ibhjrbv ujhksirjv, f rhjvt njuj lfqnt

jncnjynmcy öblrjcnb 20 ctrezl gjckt ghbujnjdktzby — ntv cfvsv ds lflbnt djpvjözjcnm
pfrjzxbnmcy ghjwtcce frnbdzjuj rbgtzby öblrjcnb.

3. Änf gtxm ljközf bcgjkmpjdfnmcy njkmrj lky ghbujnjdktzby gbob d ljvfizbü eckjdbyü b zt ghbujlzf

lky rjvvthxtcrjuj bcgjkmpjdfzby, f nfröt lky bcgjkmpjdfzby d kf<jhfnjhbb.

4. Zbrjulf zt ujnjdmnt d gtxb, tckb vtöle ldthm+ b rjhgecjv gtxb pföfn rfrjq-zb<elm ghtlvtn.

5. Zt ghj<eqnt jnhtuekbhjdfnm bkb gjxbzbnm gtxm cfvjcnjyntkmzj. Gtxm ljközf htuekbhjdfnmcy bkb

htvjznbhjdfnmcy rdfkbabwbhjdfzzsv cgtwbfkbcnjv, gjlujnjdktzzsv abhvjq ”Ifhg“.

6. Zbrjulf zt gjkmpeqntcm gtxm+, tckb jzf zt hf<jnftn ljközsv j<hfpjv bkb ckjvfzf lj ntü gjh, gjrf

jzf zt <eltn gjxbztzf rdfkbabwbhjdfzzsv cgtwbfkbcnjv, gjlujnjdktzzsv abhvjq ”Ifhg“.
Jcj<tzzj dfözj, xnj<s ldthwf gtxb pfrhsdfkfcm gkjnzj b zt bvtkf gjdhtöltzbq. F bvtzzj:
(1) ldthwf zt ljközf <snm gjrjhj<ktzf; (2) gtnkb b pfotkrb zt ljközs <snm ckjvfzs bkb ifnfnmcy;
(3) ghjrkflrf b gjdthüzjcnm rjznfrnf c ghjrkflrjq zt ljközs bvtnm gjdhtöltzbq.

7. Ghb bpdktxtzbb ghjlernjd bp gtxb <elmnt dzbvfntkmzs, xnj<s zt pfwtgbnm ghtljühfzbntkmzst

pfotkrb ldthws gjceljq, jltöljq bkb ghbzflktözjcnyvb.

8. Dctulf gjkmpeqntcm herfdbwfvb ghb j<hfotzbb c gjceljq, cjlthöfotq ujhyxe+ gboe, dj bp<töfzbt

jöjujd. >jkmijt rjkbxtcndj ntgkf jn ghjlernf vjötn gthtlfnmcy xthtp gjcele b dspdfnm jöju.

9. Ghb gjdhtöltzbb ctntdjuj izehf ztj<üjlbvj tuj pfvtzbnm zf cgtwbfkmzsq izeh, ghtljcnfdkytvsq

wtznhjv ntüzbxtcrjuj j<ckeöbdfzby, egjkzjvjxtzzsv abhvjq ”Ifhg“. Izeh ljkötz <snm pfvtztz
rdfkbabwbhjdfzzsv cgtwbfkbcnjv, gjlujnjdktzzsv abhvjq ”Ifhg“.

10. Bp<tufqnt ghyvjuj gjgflfzby gfhf zf kbwj b herb.

Vtlktzzj gjlzbvfqnt lfkmz++ jn dfc xfcnm rhsirb gjcels bkb gktzrb lky vbrhjdjkzjdjuj
ghbujnjdktzby. Jcnjhjözj jnrhsdfqnt djpleize+ rerehepe b gjcele lky vbrhjdjkzjdjuj ghbujnjdktzby.
Ghb änjv lthöbnt bü gjlfkmit jn kbwf.

11. Cktlbnt pf ntv, xnj<s ctntdjq izeh zt bvtk gjdhtöltzbq, zt ghjüjlbk gjl gtxm+, f nfröt gj

ujhyxbv b jcnhsv gjdthüzjcnyv.

12. D ckexft dsüjlf bp cnhjy kfvgs j<hfnbntcm r cdjtve futzne bkb dspjdbnt rdfkbabwbhjdfzzjuj

cgtwbfkbcnf, gjlujnjdktzzjuj abhvjq ”Ifhg“.

13. Lky njuj, xnj<s zt gjdhtlbnm gjdjhjnzsq cnjkbr:
f. gthtl vsnmtv gjdjhjnzjuj cnjkbrf lfqnt tve jcnsnm;
<. zt gjvtofqnt ujhyxbü ghtlvtnjd zf üjkjlzsq gjdjhjnzsq cnjkbr;
d. zt gjvtofqnt üjkjlzsü ghtlvtnjd zf ujhyxbq gjdjhjnzsq cnjkbr.

14. Ghb<jh ljkötz <snm pfptvktz.

1

JCJ>ST ERFPFZBY

Yqwf, cjcbcrb,
jdjob,
aherns b
ecnhbws

Djpleizfy
rerehepf

Ltncrjt
gbnfzbt

J<obt
erfpfzby

Rjzcthdbhjdfzzst
ghjlerns

Cjcbcrb, hektn,
gbhju,
hjöltcndtzcrbq
gelbzu

Vycj

Xnj ztj<üjlbvj ltkfnm

* Ghjrfksdfnm ötknrb b <tkrb ybw, f nfröt

hfrjdbzs ecnhbw gthtl ghbujnjdktzbtv. Ntv
cfvsv ds bp<töbnt ”dphsdf“.

* Ghjnsrfnm rjöehe rfhnjatky, y<kjr,

rf<fxrjd, üjn-ljujd, cjcbcjr b ecnhbw lky
dsüjlf gfhf zfheöe.

* Bcgjkmpjdfnm cgtwbfkmze+ gjcele lky

ghbujnjdktzby djpleizjq rereheps d
vbrhjdjkzjdjq gtxb.

* Gjljölbnt lj ntü gjh, gjrf otkxrb jn

djpleizjq rereheps <elen hfplfdfnmcy c
bznthdfkjv 1—2 ctrezls.

* Gthtkjöbnt ltncrjt gbnfzbt d vfktzmre+

gjcele b jcnjhjözj zfuhtdfqnt, xfcnj
gjvtibdfy. E<tlbntcm d ljcnbötzbb
ztj<üjlbvjq ntvgthfnehs.

* Elfkbnt dbznjde+ rhsire bkb cjcre lj

zfuhtdfzby <enskjxrb. Gjckt zfuhtdfzby
e<tlbntcm d ljcnbötzbb ztj<üjlbvjq
ntvgthfnehs.

* Ghjlerns c zfgjkzbntktv ljközs <snm

zflhtpfzs gjckt zfuhtdf. Änj ztj<üjlbvj
lky njuj, xnj<s jzb dsgecnbkb gfh, xnj
ghtljühfzbn dfc jn jöjujd.

* Bzntzcbdzj gjvtibdfqnt öblrjcnb lj b

gjckt ghbujnjdktzby d wtkyü hfdzjvthzjuj
zfuhtdf.

* Bcgjkmpjdfnm uke<jre+ gjcele ghb

ghbujnjdktzbb öblrbü ghjlernjd bkb rfi.
Änj bcrk+xftn dsrbgfzbt.

* Ghb rbgyxtzbb b ghbujnjdktzbb öblrjcntq

gjvzbnt j vthfü ghtljcnjhjözjcnb,
erfpfzzsü zf cnh. 1.

* Elfkbnm ghjlern bp <fzrb.

* Ujnjdmnt d ntxtzbt htrjvtzletvjuj dhtvtzb.

(Änb ghjlerns cjlthöfn <jkmijt rjkbxtcndj
cfüfhf b (bkb) öbhf.)

* Bcgjkmpjdfnm ecnjqxbde+ r ltqcndb+

vbrhjdjkz gjlcnfdre lky c<jhf cntrf+otuj
cjrf.
gjlcnfdrf:

Xtuj ltkfnm ztkmpy

* Dfhbnm yqwf d crjhkegt — lky

ghtljndhfotzby ”dphsdf“,
rjnjhsq vjötn gjdhtlbnm gtxm
b zfztcnb nhfdve.

* Hfpjuhtdfnm yqwf wtkbrjv.
* Gthtuhtdfnm ecnhbws.

* Ujnjdbnm djpleize+ rerehepe d

j<sxzjq afhajhjdjq bkb
cntrkyzzjq gjcelt.

* Ghtdsifnm vfrcbvfkmzjt

dhtvy ghbujnjdktzby d gjcelt
lky djpleizjq rereheps.

* Zfuhtdfnm jlzjhfpjdst

<enskjxrb.

* Gthtuhtdfnm <enskjxrb.

Ljgecrfqnt njkmrj bü zfuhtd.

* Zfuhtdfnm <enskjxrb c cjcrjq.
* Zfuhtdfnm <enskjxrb d

jhbubzfkmzjq egfrjdrt.

* Zfuhtdfnm bkb ujnjdbnm d

pfrhsnsü cntrkyzzsü <fzrfü
bkb uthvtnbxzj pfrhsnsü
tvrjcnyü.

* Gthtuhtdfnm öbh.
* Ceibnm lthtdj, nhfds, vjrhe+

<evfue, jltöle, wdtns.

* Drk+xfnm gecne+ gtxm.

* Zfuhtdfnm bkb ujnjdbnm ghjlern

d <fzrt.

* Tckb dhtvy ghbujnjdktzby

<eltn ghtdsitzj, djpvjözj
djpzbrzjdtzbt juzy.

* Gjvtofnm vycj lky

ghbujnjdktzby ztgjchtlcndtzzj
zf gjdjhjnzsq cnjkbr.

Gjcelf

Fk+vbzbtdfy
ajkmuf

>k+lj lky
gjlhevyzbdfzby

* E<tlbntcm d ghbujlzjcnb gjcels lky

vbrhjdjkzjdjuj ghbujnjdktzby lj tt
bcgjkmpjdfzby.

* Ghbvtzytncy lky j<jhfxbdfzby ghjlernf bkb

jnltkmzsü tuj xfcntq dj bp<töfzbt
gthtuhtdf.

* Cktlbnt pf ntv, xnj<s zt <skj

äktrnhbxtcrjuj hfphylf. Bcgjkmpeqnt
vtzmitt rjkbxtcndj ajkmub; zt ljgecrfqnt
tt cjghbrfcfzby cj cntzrfvb rfvths.

* Vtöle gjdjhjnzsv cnjkbrjv b <k+ljv lky

gjlhevyzbdfzby gjvtcnbnt gjlüjlyobq
bpjkbhe+obq ghtlvtn nbgf öfhjghjxzjq
nfhtkrb bp vfnthbfkf, hfccxbnfzzjuj zf
CDX-bpkextzbt.

2

* Bcgjkmpjdfnm vtnfkkbxtcre+

gjcele lky vbrhjdjkzjdjuj
ghbujnjdktzby. Vtnfkk
jnhföftn vbrhjdjkzjde+
äzthub+ b vjötn dspdfnm
äktrnhbxtcrbq hfphyl (leue).

* Bcgjkmpjdfnm vzjuj ajkmub.
* J<jhfxbdfnm ghjlern nfr, xnj<s

ajkmuf zfüjlbkfcm d<kbpb
cntzjr rfvths. Äktrnhbxtcrbq
hfphyl vjötn dspdfnm
gjdhtöltzbt gtxb.

* Ghjdjlbnm zfuhtd ljkmit, xtv

htrjvtzletncy bpujnjdbntktv. D
htpekmnfnt xhtpvthzjuj zfuhtdf
cntrkj cnjkbrf vjötn nhtczenm,
djpvjözj nfröt gjdhtöltzbt
dzenhtzzbü xfcntq gtxb.

BZCNHERWBY GJ ECNFZJDRT

1. Elfkbnt dct egfrjdjxzst vfnthbfks bp gtxb. E<tlbntcm d njv, xnj gtxm zt bvttn gjdhtöltzbq, f
bvtzzj: ldthwf zt gthtrjitzf, ghjrkflrf zf ldthwt zt bvttn gjdhtöltzbq, f zf dzenhtzzbü
gjdthüzjcnyü gtxb b zf ldthwt jncencnde+n dvynbzs. Tckb ds j<zfheöbkb jlzj bp änbü
gjdhtöltzbq, zt gjkmpeqntcm gtxm+ lj ntü gjh, gjrf jzf zt <eltn ghjdthtzf d wtznht ntüzbxtcrjuj
j<ckeöbdfzby, egjkzjvjxtzzjuj abhvjq ”Ifhg“ b jnhtvjznbhjdfzf, tckb änj ztj<üjlbvj.

2. R gtxb ghbkfuf+ncy:

1) nfhtkjxrf gjdjhjnzjuj cnjkbrf

2) hjkbrjdsq k+ztn

3) bzcnherwby gj ärcgkefnfwbb b herjdjlcndj gj rekbzfhbb.

3. Gjvtcnbnt hjkbrjdsq k+ztn d wtznh gtxb b gjcnfdmnt gjdjhjnzsq cnjkbr zf hjkbrjdsq k+ztn.
E<tlbntcm d njv, xnj cnjkbr b k+ztn hfcgjkjötzs cnhjuj gj wtznhe b cnjkbr gkjnzj gjcfötz zf
k+ztn.
ZBRJULF ZT BCGJKMPEQNT GTXM >TP GJDJHJNZJUJ CNJKBRF B HJKBRJDJUJ
K*ZTNF.

4. Gtxm zt ljközf zfüjlbnmcy d<kbpb bcnjxzbrjd ntgkf b gfhf, zfghbvth, jrjkj j<sxzjq gkbns.
Gtxm ljközf <snm ecnfzjdktzf nfr, xnj<s zt gthtrhsdfkbcm dtznbkywbjzzst jndthcnby.
Zfl gtxm+ ljközj bvtnmcy zt vtztt 15 cv cdj<jlzjuj ghjcnhfzcndf.

5. Ghjbpdjlbntkb b lbcnhb<m+nths zt ztcen jndtncndtzzjcnb pf gjdhtöltzby gtxb b nhfdvs
gjnht<bntky, dspdfzzst ztghfdbkmzsv gjlrk+xtzbtv gtxb r ctnb.
Gtxm gbnftncy jn jlzjafpzjq ctnb gthtvtzzjuj njrf c zfghyötzbtv 220 D b xfcnjnjq 50 Uw.

J>OBQ DBL GTXB

3 2

654 4

1. Dtznbkywbjzzst jndthcnby

2. Kfvgjxrf gjlcdtnrb gtxb

3. Gtnkb ldthws

4. Ghtljühfzbntkmzst pfotkrb ldthb

5. Ghjphfxzjt jrzj

6. Bpjkywby ldthws b bpjkbhe+obt gjdthüzjcnb

7. Veanf

7

10

9

8

1

12

13

11

8. Rzjgrf jnrhsdfzby ldthws

9. Gfztkm eghfdktzby (cv. cnh. 4)

10. Wbahjdjq lbcgktq

11. Rhsirf djkzjdjlf

12. Nf<kbxrf ntüzbxtcrbü üfhfrnthbcnbr

13. Hjkbrjdsq k+ztn

3

GFZTKM EGHFDKTZBY

Cdtnjdjq wbath<kfn

Chtlzbq Zbprbq

Chtlzbq Dscjrbq

Zbprbq

Chtlzbq

Dscjrbq

COOKING CONTROL

HFPVJHJPRF

Chtlzbq Zbprbq

MED LOW MED HIGH

Zbprbq

LOW

Cdtnjdjq wbath<kfn

1

0

30

1.0kg

25

Chtlzbq

MED

Light Up Dial

2

20

14

15

0.5kg

Chtlzbq Dscjrbq

Dscjrbq

HIGH

3

4

5

6

9

10

11

12

13

7

8

HTUEKBHJDFZBT VJOZJCNB GHB
GHBUJNJDKTZBB

Bvttncy gynm hfpkbxzsü ehjdztq vjozjcnb.
Ghbvthzfy bzntzcbdzjcnm vbrhjdjkzjdjuj
bpkextzby lky rföljuj ehjdzy:

DSCJRBQ 100%
CHTLZBQ DSCJRBQ 70%

CHTLZBQ 50%
CHTLZBQ ZBPRBQ/HFPVJHJPRF 30%
ZBPRBQ 10%

CDTNJDJQ WBATH>KFN
(0—30 vbzen)
Gjdjhfxbdfnm lky dscnfdktzby dhtvtzb

ghbujnjdktzby b dtcf hfpvjhföbdftvjuj
ghjlernf

HERJDJLCNDJ GJ HFPVJHFÖBDFZB*
VYCF

JNRHSNBT LDTHWS

DOOR OPEN

4

HF>JNF C GFZTKM* EGHFDKTZBY

Dscjrbq

HFPVJHJPRF

Cdtnjdjq wbath<kfn

Cdtnjdjq wbath<kfn

Gtxm gjpdjkytn ddjl ghjuhfvvs ghjljköbntkmzjcnm+ lj 30 vbzen. Tlbzbwf ddjlf dhtvtzb ghbujnjdktzby
(hfpvjhföbdfzby) vtzytncy jn 15 ctrezl lj 5 vbzen d pfdbcbvjcnb jn j<otq ghjljköbntkmzjcnb
ghbujnjdktzby (hfpvjhföbdfzby) d cjjndtncndbb c zbötghbdtltzzjq nf<kbwtq.

Dhtvy ghbujnjdktzbyDhtvy ghbujnjdktzby

Dhtvy ghbujnjdktzby

Dhtvy ghbujnjdktzbyDhtvy ghbujnjdktzby
0—1 vbzenf 15 ctrezl

1—4 vbzens 30 ctrezl
4—15 vbzen 1 vbzenf
15—30 vbzen 5 vbzen

1.

GHBUJNJDKTZBT HFPVJHFÖBDFZBT
Ghtlgjkjöbv, ds cj<bhftntcm ujnjdbnm 10
vbzen zf ehjdzt ”DSCJRBQ“.

Ds<thbnt zeözsq
ehjdtzm vjozjcnb.

Gjdjhjnjv cdtnjdjuj

2.

wbath<kfnf
dscnfdbnt dhtvy
ghbujnjdktzby.

Cdtnjdjq wbath<kfn

Light Up Dial

1

0

30

25

20

1.0kg

2

15

0.5kg

Tlbzbwf ghbhfotzbyTlbzbwf ghbhfotzby

Tlbzbwf ghbhfotzby

Tlbzbwf ghbhfotzbyTlbzbwf ghbhfotzby

Ghtlgjkjöbv, ds cj<bhftntcm hfpvjhjpbnm
0,5 ru vycf.

HFPVJHJPRF

Chtlzbq Zbprbq

Dscjrbq

HIGH

Ds<thbnt htöbv

MED LOW

”HFPVJHFÖBDFZBT“.

Gjdjhjnjv cdtnjdjuj
wbath<kfnf dscnfdbnt

3

4

5

10

11

12

13

14

dtc vycf (0.5ru), rfr
gjrfpfzj zf irfkt.

6

7
8

9

Cdtnjdjq wbath<kfn

Light Up Dial

1

0

30

25

20

1.0kg

2

15

0.5kg

3

4

5

6

7
8

9

10

11

12

13

14

3.

GHBVTXFZBT

Gtxm fdnjvfnbxtcrb zfxbzftn hf<jne.
Dhtvy ghbujnjdktzby vbuftn.

Bltn jncxtn dhtvtzb ghbujnjdktzby lj zeky. Gj ljcnbötzbb zeky pdexbn cbuzfk b gtxm
fdnjvfnbxtcrb jnrk+xftncy. Ghb ötkfzbb jcnfzjdbnm hf<jne gtxb lj bcntxtzby dhtvtzb
ghbujnjdktzby dscnfdmnt dhtvy ghbujnjdktzby zf "0" bkb ghjcnj jnrhjqnt ldthwe.
Gjckt jnrhsnby ldthws vbrhjdjkzjdjt bpkextzbt ztpfvtlkbntkmzj ghtrhfoftncy.

* Tckb d ntxtzbt 1 vbzens gjckt pfdthitzby ghbujnjdktzbybkb gjckt pfrhsnby ldthws zt

dsgjkzbnm rfrbü-kb<j ltqcndbq rkfdbifvb, drk+xftncy <kjrbhjdrf gtxb.

* Irfkf hfpvjhföbdfzby vycf jnrfkb<hjdfzf. Cv. ”Herjdjlcndj gj hfpvjhföbdfzb+“ zf cnh.

11 d hfpltkt herjdjlcnd gj ghbujnjdktzb+.
Lky hfpvjhföbdfzby bzsü dbljd ghjlernjd cktletn ds<hfnm htöbv ”HFPVJHFÖBDFZBT“
b gjdthzenm cdtnjdjq wbath<kfn zf zeözjt xbckj vbzen.

* Ldthwe vjözj jnrhsnm d k+<jq vjvtzn ghbujnjdktzby.

Ghb ötkfzbb ghjljköbnm ghbujnjdktzbt ldthwe zeözj pfrhsnm.

* Ghb ötkfzbb bpvtzbnm dhtvy ghbujnjdktzby d k+<jq tuj vjvtzn ljcnfnjxzj gjdth

zenm wbath<kfn dgthtl bkb zfpfl, zf crjkmrj zeözj.

5

LHEUBT ELJ>ZST AEZRWBB

Ltvjzcnhfwbjzzsq htöbvLtvjzcnhfwbjzzsq htöbv

Ltvjzcnhfwbjzzsq htöbv

Ltvjzcnhfwbjzzsq htöbvLtvjzcnhfwbjzzsq htöbv

Änf aezrwby hfccxbnfzf, d jczjdzjv, zf bcgjkmpjdfzbt hjpzbxzsvb njhujdwfvb, f nfröt gjpdjkytn
hfpdbdfnm zfdsrb hf<jns c wbath<kfnjv.

* Drk+xtzbt ltvjzcnhfwbjzzjuj htöbvf

1.

Jnrhsnm ldthwe.

2.

Gjdthzenm wbahjdjq wbath<kfn zf ”30“ b dthzenm zf ”0“.
Gjdnjhbnm änj ltqcndbt.

3.

Pfrhsnm ldthwe.

4.

Gjdnjhbnm ltqcndby 1—3.

5.

Pdexbn cbuzfk.
Ltvjzcnhfwbjzzsq htöbv hf<jns gtxb dscnfdktz.

Änb ltqcndby ztj<üjlbvj ecgtnm dsgjkzbnm pf 20 ctrezl.

GHBVTXFZBT

• Ghb hf<jnt gtxb d ltvjzcnhfwbjzzjv htöbvt cdtnjdjq wbath<kfn vbuftn.

• D änjv cjcnjyzbb djpvjözf ltvjzcnhfwby hf<jns gtxb <tp dshf<jnrb CDX-äzthubb, ghbxtv
j<hfnzsq jncxtn dhtvtzb ghjbpdjlbncy c 60-rhfnzjq crjhjcnm+.

• Jnvtzf ltvjzcnhfwbjzzjuj htöbvf.
Jnrk+xbnm gtxm jn ctnb, bkb dsgjkzbnm dsitgthtxbcktzzst ltqcndby 1-5.

6

EÜJL PF GTXM*

Dztizyy cnjhjzf:

Dztizbq rjöeü rjhgecf cktletn vsnm vyurbv vskjv b ntgkjq djljq, f pfntv zfxbcnj dsnbhfnm dkfözjq
vfnthbtq. Bp<tufqnt bcgjkmpjdfzby ötcnrbü f<hfpbdzsü vj+obü chtlcnd.

Ldthwf:

Lky elfktzby gyntz b uhypb cktletn xfcnj dsnbhfnm dkfözjq vfnthbtq c j<tbü cnjhjz ldthwe b jrzf, f
nfröt ldthze+ bpjkywb+. Zt gjkmpeqntcm f<hfpbdzsvb vj+obvb chtlcndfvb.

Gfztkm eghfdktzby:

>elmnt jcj<tzzj jcnjhjözs ghb eüjlt pf ctzcjhzjq gfztkm+ eghfdktzby. Gthtl zfxfkjv xbcnrb jnrhsnm
ldthwe gtxb lky njuj, xnj<s jnrk+xbnm gfztkm. Ghjnbhfnm gfztkm vyurjq ue<rjq, ckturf cvjxtzzjq djljq.
Zt bcgjkmpeqnt lky xbcnrb otnrb b übvbxtcrbt xbcnyobt chtlcndf. Zt bcgjkmpeqnt lky xbcnrb <jkmijt
rjkbxtcndj djls.

Jcnjhjözj: >elmnt jcnjhjözs, xnj<s dj dhtvy xbcnrb gtxb zt cldbzenm cdtnjdjq bzlbrfnjh c

Dzenhtzzbt cntzrb:

Dzenhtzzbt cntzrb ghjnbhfqnt vyurjq ue<rjq, cvjxtzzjq ntgkjq djljq. Gj jrjzxfzb+ hf<jns c gtxm+
jcnfnrb ghjlernjd elfkbnt c rhsirb djkzjdjlf vyurjq dkfözjq ue<rjq. Pflsvbnmcy bkb pfujhtnmcy jn
gthtuhtdf vjötn öbh zf cntzrfü. Zt czbvfqnt rhsire djkzjdjlf. ZT BCGJKMPEQNT LKY XBCNRB
RFRBÜ >S NJ ZB >SKJ XFCNTQ GTXB BVT*OBTCY D GHJLFÖT CHTLCNDF LKY XBCNRB
GTXTQ, F>HFPBDZST B LHEUBT XBCNYOBT CHTLCNDF.
Zt bcgjkmpeqnt lky xbcnrb bp<snjxzjt rjkbxtcndj djls. Gjckt xbcnrb elfkbnt jcnfdie+cy djle vyurjq
ue<rjq.

Gjdjhjnzsq cnjkbr, hjkbrjdsq k+ztn:

Dsvjqnt ckf<sv vskmzsv hfcndjhjv, f pfntv nofntkmzj dsceibnt.

gjkjötzby ”0“ (dsrk+xtzj), gjcrjkmre chfpe öt gjckt njuj, rfr ldthwf <eltn pfrhsnf,
gtxm zfxztn hf<jne.

GTHTL NTV RFR DSPDFNM VFCNTHF

ghjdtlbnt cktle+oe+ ghjdthre:
Gjvtcnbnt cntrkyzzsq cnfrfz c djljq (ghbvthzj 250 vk) d gtxm b gkjnzj pfrhjqnt ldthwe. Zfuhtdfqnt djle 2
vbzens zf dscjrjv ehjdzt vjozjcnb.

f. Ujhbn kb kfvgjxrf d gtxb£ LF
<. Hf<jnftn kb dtznbkynjh£ LF

(Gjlthöbnt here zfl dtznbkywbjzzsv jndthcnbtv.)

d. Dhfoftncy kb gjdjhjnzsq cnjkbr£

(Cnjkbr vjötn dhfofnmcy rfr gj xfcjdjq cnhtkrt, nfr b ghjnbd.)

u. Cksitz kb xthtp 2 vbzens cbuzfk£

l. Ujhyxfy kb djlf d cnfrfzt£ LF

LF

LF

——————
——————

——————

——————
——————

ZTN
ZTN

ZTN

ZTN
ZTN

——————
——————

——————

——————
——————

Tckb üjny <s zf jlbz bp änbü djghjcjd <sk jndtn ”ZTN“, ghjdthmnt hjptnre b ghj<rb d rdfhnbht. Tckb b
hjptnrf, b ghj<rb bcghfdzs, cdyöbntcm c <kböfqibv wtznhjv ntüzbxtcrjuj j<ckeöbdfzby abhvs ”IFHG“.

Ghbvtxfzbt: Tckb jncxtn dhtvtzb zf lbcgktt bltn ckbirjv <scnhj, ghjdthmnt ltvjzcnhfwbjzzsq
htöbv b jnrk+xbnt tuj. Cvjnhbnt hfpltk ”Ltvjzcnhfwbjzzsq htöbv“ zf cnhfzbwt 6.

NTÜZBXTCRBT ÜFHFRNTHBCNBRB:

Zfghyötzbt gthtvtzzjuj njrf: jlbzjxzfy afpf, 220 D, 50 Uw
Gjnht<kytvfy vjozjcnm gthtvtzzjuj njrf 1,06 rDn
Dsüjlzfy vjozjcnm 700 Dn* (utzthfnjh IEC-705)
Cdthüdscjrfy xfcnjnf: 2450 VUw
Dztizbt hfpvths: 450 vv (ibhbzf) x 295 vv (dscjnf) x 355 vv (uke<bzf)
Hfpvths dzenhtzztq rfvths: 288 vv (ibhbzf) x 205 vv (dscjnf) x 319 vv (uke<bzf)
Hfdzjvthzjcnm ghbujnjdktzby: j<tcgtxbdftncy
Vfccf: ghb<kbpbntkmzj 13 ru

* Änj pzfxtzbt gjkextzj gj vtnjlbrt Vtölezfhjlzjq äktrnhjntüzbxtcrjq rjvbccbb lky bpvthtzby

dsüjlzjq vjozjcnb.

ghbvtztzbtv gjdjhjnzjuj cnjkbrf (ø272 vv)

7

HERJDJLCNDJ GJ REKBZFHBB

Gjktpzst cjdtns

Gjcelf lky vbrhjdjkzjdjuj
ghbujnjdktzby

Herjdjlcndj gj
hfpvjhföbdfzb+

Nf<kbws

•Cdtöbt jdjob 12

•

Pfvjhjötzzst jdjob

•Gjljuhtd ghjlernjd 13

Htwtgns

9

10

11

13

•Pfrecrb, cegs 14

•

>k+lf bp ghjlernjd vjhy

•Gnbwf 16

•Vycj 17

•Jdjob 18

•Ltcthns 19

8

15

GJKTPZST CJDTNS

Ghfdbkmzjt hfcgjkjötzbt ghjlernf

Cktlbnt pf dhtvtztv ghbujnjdktzby

Zfrhsdfqnt ghjlerns

dj dhtvy ghbujnjdktzby

Pfobofqnt ghjlern

Gjvtibdfqnt ghjlern

Gthtdjhfxbdfqnt ghjlern

Gthtrkflsdfqnt ghjlerns

Dslthöbdfqnt ghjlern

Hfcgjkfufqnt ghjlern zf nfhtkrt zfb<jktt njkcnjq xfcnm+
ddthü.

Ujnjdmnt ghjlern vbzbvfkmzj erfpfzzjt dhtvy.
Edtkbxbdfqnt dhtvy ghbujnjdktzby d ckexft ztj<üjlbvjcnb.
Cbkmzj gthtöfhtzzsq ghjlern vjötn pflsvbnmcy bkb
pfujhtnmcy.

Lky njuj, xnj<s ds<hfnm xtv zfrhsnm ghjlern: <evfözsv
gjkjntzwtv, djotzjq <evfujq, gkëzrjq lky vbrhjdjkzjdjuj
ghbujnjdktzby bkb rhsirjq, djcgjkmpeqntcm nf<kbwtq zf cnh.
H-10.
Zfrhsd ghjlern, Ds ghtljndhfnbnt hfp<hspubdfzbt. Rhjvt
njuj, ghjlern ghbujnjdbncy hfdzjvthzj. Zfrhsdfy ghjlern,
Dfv ktuxt <eltn cjlthöfnm gtxm d xbcnjnt.

Pfobofqnt njzrbt exfcnrb vycf b gnbws ukflrbvb recjxrfvb
fk+vbzbtdjq ajkmub, xnj zt lfcn bv ghbujnjdbnmcy <scnhtt
gkjnzsü b njkcnsü exfcnrjd.

Tckb djpvjözj, jlbz-ldf hfpf gj zfghfdktzb+ jn rhfy gjcels
r wtznhe gjvtifqnt ghjlern dj dhtvy ghbujnjdktzby.

Gthtdjhfxbdfqnt dj dhtvy ghbujnjdktzby nfrbt ghjlerns, rfr
wsgkynf b ufv<ehuths, lky ecrjhtzby ghbujnjdktzby.

Gthtkjöbnt nfrbt ghjlerns, rfr ahbrfltkmrb, gj bcntxtzbb
dhtvtzb ghbujnjdktzby dthüztq xfcnm+ dzbp, f nfröt
gthtvtcnbnt bü jn wtznhf gjcels r rhf+.

Gjckt ghbujnjdktzby d ntxtzbt ztj<üjlbvjuj dhtvtzb
dslthöfnm ghjlern. Dszmnt ghjlern bp gtxb b gjvtifqnt,
tckb djpvjözj. Zfrhjqnt ghjlern zf dhtvy dslthörb, xnj
gjpdjkbn tve gjkzjcnm+ ghbujnjdbnmcy b ghb änjv zt
gjlujhtnm.

Ghjdthyqnt cntgtzm

ujnjdzjcnb ghjlernf

Rjzltzcfwby

CDX-ecnjqxbdfy gktzrf

CDX-ecnjqxbdfy gkfcnvfccjdfy

gjcelf

E<tlbntcm d njv, xnj ghbcencnde+n ghbpzfrb njuj, xnj
ntvgthfnehf ghbujnjdktzby <skf ljcnbuzenf.
Nfrbvb ghbpzfrfvb ydky+ncy:
— gfh gjlzbvftncy hfdzjvthzj cj dctq gjdthüzjcnb ghjlernf,

f zt njkmrj c rhfëd;
— cecnfds zjötr gnbws ldbuf+ncy kturj;
— cdbzbzf b vycj gnbws zt bvt+n hjpjdjuj jnntzrf;
— hs<f zt ghjphfxzfy b kturj hfcckfbdftncy dbkrjq.

Rjzltzcfwby ydkytncy zjhvfkmzjq cjcnfdky+otq
vbrhjdjkzjdjuj ghbujnjdktzby. Rjkbxtcndj dkfub d ghjlernt
dkbytn zf dkfözjcnm d gtxb. Zfrhsnsq ghjlern j<sxzj zt
ghbdjlbn r gjydktzb+ nfrjuj rjkbxtcndf rjzltzcfnf, rfr
ztzfrhsnsq. Cktlbnt pf ntv, xnj<s dtznbkywbjzzst jndthcnby
zt <skb pfrhsns.

Ghb ghbujnjdktzbb ghjlernjd c dscjrbv cjlthöfzbtv öbhf
zt ljgecrfqnt cjghbrfcfzby gktzrb c ghjlernjv, gjcrjkmre
jzf vjötn hfcgkfdbnmcy.

Ztrjnjhst dbls CDX-ecnjqxbdjq gkfcnvfccjdjq gjcels zt
ghbujlzs lky ghbujnjdktzby ghjlernjd c dscjrbv
cjlthöfzbtv öbhf b cfüfhf.

9

GJCELF LKY VBRHJDJKZJDJUJ

GHBUJNJDKTZBY

Cntrkyzzfy gjcelf lky gtxb

Ajkmuf

>evfözst gjkjntzwf

Gjcelf lky vbrhjdjkzjdjuj

ghbujnjdktzby c

wtznhfkmzsv jndthcnbtv

Cntrkyzzfy gjcelf / rthfvbxtcrfy
(öfhjghjxzfy)

Vtnfkkbxtcrfy gjcelf

Gfrtns lky gtxb

J<tltzzfy gjcelf
(öfhjghjxzfy)

J<tltzzfy gjcelf
(ztöfhjghjxzfy)

Fk+vbzbtdfy ajkmuf

>evfuf c ztgjlujhf+obv gjrhsnbtv

Öbhjztghjzbwftvfy <evfuf

Djotzfy <evfuf

Gkfcnbrjdfy gktzrf

lf

ztn

lf

lf

lf

lky pfobns

lf

lf

lf

lf

Ghyvjeujkmzfy gjcelf lky

vbrhjdjkzjdjuj

ghbujnjdktzby

Gjlcnfdrf lky

hfpvjhföbdfzby

>evfözst gjkjntzwf

Gkfcnbrjdfy gjcelf lky vbrhjdjkzjdjuj
ghbujnjdktzby

Ukfpehbhjdfzzfy gjcelf

Gjlcnfdrf lky hfpvjhföbdfzby

Nthvjvtnhs lky vbrhjdjkzjdsü gtxtq

lky j<sxzsü gtxtq

lf

lf

lf

njkmrj lky hfpvjhföbdfzby

lf

ztn

10

Herjdjlcndj gj hfpvjhföbdfzb+

Ehjdtzm vjozjcnb — chtlzbq zbprbq (30%)

GhjlernGhjlern

Ghjlern

GhjlernGhjlern

Recjr vycf
jn<bdzfy

*Cv. ghbvtxfzbt d zböztq
xfcnb cnhfzbws.

Gnbwf

*Cv. ghbvtxfzbt d zböztq
xfcnb cnhfzbws.

Ujdyöbq afhi

*Cv. ghbvtxfzbt d zböztq
xfcnb cnhfzbws.

Recjxrb
wsgktzrf

Öfhrjt bp ujdylbzs
cdbzbzs
<fhfzbzs

Ghbvtxfzbt: •Ghb hfpvjhföbdfzbb ujdyömtuj afhif hfpltkbnm tuj gkjcrbt jlbzfrjdst gj hfpvthe recrb.

•Recjxrb wsgktzrf, vycf b jn<bdzst pfvjhföbdfnm jnltkmzj lheu jn lheuf d jlbz gkjcrbq ckjq
b ghb ztj<üjlbvjcnb ghjrkflsdfnm vtöle ckjyvb gkfcnbrjdst ghjrkflrb lky bü hfpltktzby. Änj
ufhfznbhetn hfdzjvthzjt hfpvjhföbdfzbt.

•Bvttn cvsck nfröt gjvtxfnm zf egfrjdrfü njxzsq dtc.

Ghbvthzjt dhtvy hfpvjhföbdfzbyGhbvthzjt dhtvy hfpvjhföbdfzby

Ghbvthzjt dhtvy hfpvjhföbdfzby

Ghbvthzjt dhtvy hfpvjhföbdfzbyGhbvthzjt dhtvy hfpvjhföbdfzby

15—17 vbz., 500 u.

17—20 vbz., 500 u.

15—17 vbz., 500 u.

15—17 vbz., 500 u.

15—20 vbz., 500 u.

15—18 vbz., 500 u.

11

• Pfrhsnm njzrbt rjzws jn<bdzjq bkb recrf

vycf ajkmujq.

• Hfpkjöbnm ghjlern zf gjlcnfdrt lky

hfpvjhföbdfzby d jlbz ckjq njzrjq
xfcnm+ r wtznhe. Gjgsnfnmcy, rfr vjözj
crjhtt, hfpltkbnm cvëhpibtcy recrb.

• Gj bcntxtzbb ghbvthzj gjkjdbzs dhtvtzb

hfpvjhföbdfzby gthtdthzenm ghjlern.
Pfrhsnm ntgkst exfcnrb.

• Gj bcntxtzbb dctuj dhtvtzb hfpvjhföbdfz-

by jcnfdbnm ghjlern gjcnjynm gjl
fk+vbzbtdjq ajkmujq zf 10—15 vbzen.

• Dszenm ghjlern bp egfrjdrb. Pfrhsnm
rjzxbrb rhskmtd b zjötr ajkmujq.

• Gjkjöbnm gnbwe uhelzjq xfcnm+ zf gjlcnf­dre lky hfpvjhföbdfzby.

• Gj bcntxtzbb ghbvthzj gjkjdbzs dhtvtzb
hfpvjhföbdfzby gthtdthzenm ghjlern.
Pfrhsnm ntgkst exfcnrb.

• Gj bcntxtzbb dctuj dhtvtzb hfpvjhföbdfz­by jcnfdbnm ghjlern gjcnjynm gjl
fk+vbzbtdjq ajkmujq zf 15—30 vbzen.
GHBVTXFZBT Gjckt njuj, rfr ghjlern
gjcnjbn, ghb ztj<üjlbvjcnb ghjvsnm tuj d
üjkjlzjq djlt lky elfktzby gjnhjüjd.

• Gjkjöbnm pfvjhjötzzsq ujdyöbq afhi zf
gjlcnfdre lky hfpvjhföbdfzby. Rjulf gtxm
jcnfzjdbncy, dszmnt hfpvjhjötzzsq afhi,
gthtdthzbnt b pfrhjqnt rhjvrb recjxrfvb
ajkmub.

• Gj bcntxtzbb ghbvthzj gjkjdbzs dhtvtzb
hfpvjhföbdfzby gthtdthzenm ghjlern. Pfrhsnm
ntgkst exfcnrb.

• Gj bcntxtzbb dctuj dhtvtzb hfpvjhföbdfzby
jcnfdbnm ghjlern gjcnjynm gjl fk+vbzbtdjq
ajkmujq zf 10—15 vbzen.

• Pfrhsnm jnrhsnst rjcnjxrb ajkmujq.

• Gjkjöbnm recjxrb wsgktzrf zf gjlcnfdre
lky hfpvjhföbdfzby.

• Gj bcntxtzbb ghbvthzj gjkjdbzs dhtvtzb
hfpvjhföbdfzby gthtdthzenm ghjlern.
Pfrhsnm ntgkst exfcnrb.

• Gj bcntxtzbb dctuj dhtvtzb hfpvjhföbdfz­by jcnfdbnm ghjlern gjcnjynm gjl
fk+vbzbtdjq ajkmujq zf 10—15 vbzen.

• Pfrhsnm rhfy gjkjcrfvb ajkmub ibhbzjq
jr. 2,5 cv.

• Gjkjöbnm recjr vycf zf gjlcnfdre lky
hfpvjhföbdfzby gjcnzjq xfcnm+ ddthü (gj
djpvjözjcnb).

• Gj bcntxtzbb ghbvthzj gjkjdbzs dhtvtzb
hfpvjhföbdfzby gthtdthzenm ghjlern.
Pfrhsnm ntgkst exfcnrb.

• Gj bcntxtzbb dctuj dhtvtzb hfpvjhföbdfz­by jcnfdbnm ghjlern gjcnjynm gjl
fk+vbzbtdjq ajkmujq zf 15—30 vbzen.

Gjhyljr ltqcndbqGjhyljr ltqcndbq

Gjhyljr ltqcndbq

Gjhyljr ltqcndbqGjhyljr ltqcndbq

Nf<kbws

NF>KBWF LKY CDTÖBÜ JDJOTQ

Jdjob

Fhnbijr

Cgfhöf
Afcjkm

Cdërkf

>hjrrjkb

>h+cctkmcrfy
rfgecnf

Rfgecnf

Vjhrjdm

Wdtnzfy rfgecnf

Xjrjc

Rerehepf
(gjxfnrb)

>frkföfzs

Uhb<s

Ujhjü ptk.

cdtöbq

Rfhnjirf d
vezlbht

(dfhtzfy)

Nsrdf

Igbzfn

Rf<fxrb

Ckflrbq
rfhnjatkm

Gjvbljhs

Werrbzb

Lfnm jdjofv dscnjynmcy 1—2 vbzens gthtl gjlfxtq zf cnjk.

Rjk-dj

2 chtlzbü

250 uh
250 uh

2 chtlzbü

4 vfktzmrbü

500 uh

500 uh

250 uh

250 uh

500 uh

500 uh

500 uh (2)

2

4

500 uh

500 uh

500 uh

250 uh

2 chtlzbü

4 vfktzmrbü

2 chtlzbü

4 vfktzmrbü

500 uh

250 uh

250 uh

500 uh

500 uh

250 uh

J<htpfnm. Üjhjij ghjvsnm. Gjkjöbnm d
uke<jre+ nfhtkre. Pfrhsnm gkfcnbrjdjq gktzrjq.

Dsvsnm b gjkjöbnm d vjhjpbkmzsq vtijr.
Zfhtpfnm zf 4-cv recjxrb. Dfhbnm d 1-kbnhjdjq

rfcnh+kt, lj<fdbd 1 cn. k. djls. Zfrhsnm.
Hfpkjöbnm d 1,5-kbnhjdjq rfcnh+kt, lj<fdbd 1/2

xfirb djls. Zfrhsnm.
Zfhtpfnm wdtnjxrfvb c gjvjom+ ajhvs.

Hfcgjkjöbnm, wdtnfvb r wtznhe. Zfrhsnm.
Hfpkjöbnm d 23-cv <k+lj lky gbhjujd.

Hfcgjkjöbnm cnt<kyvb zfheöe. Zfrhsnm.
Gjhtpfnm b ujnjdbnm d 1-kbnhjdjq rfcnh+kt,

lj<fdbd 2 cn. k. djls. Zfrhsnm.
Hfpkjöbnm d 1,5-kbnhjdjq rfcnh+kt, lj<fdbd 1 cn.

k. 1 djls. Zfrhsnm.
Ujnjdbnm wtkbrjv. Üjhjij dsvsnm. Gjkjöbnm d

uke<jre+ nfhtkre; zfrhsnm gkfcnbrjdjq gktzrjq.
Gthtdthzenm. xthtp nhb vbzens. Dslthöfnm,
zfrhsd ajkmujq, 5 vbzen.
Zfhtpfnm zf jlbzfrjdst wdtnjxrb. Hfcgjkjöbnm
wdtnfvb r wtznhe, lj<fdbnm 1 cn. k. djks.
Zfrhsnm.

Jxbcnbnm, gjhtpfnm zf 4 xfcnb. Gjkjöbnm d 20-cv
nfhtkre lky gbhjujd. Pfkbnm 1 cn. k. djls.
Zfrhsnm.

Hfpkjöbnm d 1-k. rfcnh+kt c 1/4 xfirb djls.
Zfrhsnm. Gthtdjhfxbdfnm dj dhtvy ghbujnjdktzby.
Hfpkjöbnm d 1,5-k. rfcnh+kt c 1/3 xfirb djls.
Zfrhsnm. Gthtdjhfxbdfnm dj dhtvy ghbujnjdktzby.

Zfhtpfnm zf 2-cv re<brb. Gjkjöbnm d 1-k.
rfcnh+k+. Lj<fdbnm 2 cn. k. djls. Zfrhsnm.

Gjhtpfnm kjvnbrfvb bkb wtkst. Gjkjöbnm d 1-k.
rfcnh+k+ c 2 x. k. vfckf.

Ujnjdbnm d 1-k. rfcnh+kt c 1 x. k. cfüfhf b 1 cn.
k. djls. Zfrhsnm.
Elfkbnm öbkrb bp cnhexrjd. Ujnjdbnm d 1-k.
rfcnh+kt c 1 cn. k. djls.

Ghjnrzenm rjöehe dbkrjq. Gjkjöbnm zf
gjdjhjnzsq cnjkbr. Dj dhtvy ghbujnjdktzby
gthtdthzenm. Pfdthzenm d ajkmue b dslthöfnm 2—
3 vbz.
Jxbcnbnm b gjhtpfnm re<brfvb. Ujnjdbnm, zfrhsd,
d 1-k. rfcnh+kt c 1/2 xfirb djls.

Jxbcnbnm b gjhtpfnm zf recrb. Gjkjöbnm d 1-k.
rfcnh+k+. Zfrhsnm.

Dsvsnm b gjhtpfnm. Ujnjdbnm, zfrhsd, d 1,5-k.
rfcnh+kt c 2 cn. k. djls.

Dsvsnm, ghjnrzenm dtcm rf<fxjr dbkrjq.
Gjkjöbnm d rfcnh+k+ c 1 cn. k. vfckf bkb djls
b zfrhsnm.

Jxbcnbnm b zfhtpfnm zf re<brb. Ujnjdbnm,
zfrhsd, d 1-k. rfcnh+kt c 1/2 xfirb djls.

Gjhtpfnm zf 4 xfcnb. Gjkjöbnm d 1-k. rfcnh+k+.
Ghbghfdbnm b zfrhsnm.

Gjhtpfnm zf jlbzfrjdst recrb. Gjkjöbnm d 1-k.
rfcnh+k+ c 1 cn. k. djls b 1 cn. k. vfckf.
Zfrhsnm.

Ghjwtlehf ghbujnjdktzby

12

Dhtvy ghbujnjd-

ktzby ghb 100%

3—4 VBZ

2—3
3—4

6—8

4—5

3—4

4—6

3—4

10—12

4—6

6—8

7—9

14—16

6—8

4—6

2—4

2—3

4—6

7—9

5—7

3—5

4—5

5—7

4—5

3—4

NF>KBWF LKY PFVJHJÖTZZSÜ JDJOTQ

1. Jdjob ujnjdbnm d <k+lt lky gbhjujd. Zfrhsnm rhsirjq bkb gkfcnbrjdjq gktzrjq.

2. Dj dhtvy ghbujnjdktzby gjvtibdfnm.

3. Lfnm gjcnjynm 1–2 vbzens gthtl ntv, rfr gjlfdfnm.

Jdjob Dtc

Afcjkm ptk. (htpfzfy) 250 u. 4–6 vbzen

>hjrrjkb 500 u. 8–10 Hfpltkbnm rfr vjözj <scnhtt.

>h+cctkmcrfy rfgecnf 500 u. 7–9

Vjhrjdm (wtkfy) 500 u. 7–9

(htpfzfy) 500 u. 7–9

Wdtnzfy rfgecnf 500 u. 8–10 Hfpltkbnm rfr vjözj <scnhtt.

Rerehepf (gjxfnrb) 4 in. 10–12 Lj<fdbnm 1/2 xfirb djls b 1 x. k. cfüfhf.

(500 u.) Gthtdthzenm 3–4 hfpf dj dhtvy ghbujnjdktzby.

(pthzf) 250 u. 4–6 Lj<fdbnm 3 cn. k. djls b 1 x. k. vfckf.

Ujhjü ptk. 250 u. 4–6

Igbzfn 250 u. 5–6

Jdjozfy cvtcm 250 u. 4–5 Hfpltkbnm zf xfcnb rfr vjözj <scnhtt.

Dhtvy ghbujnjd-

ktzby ghb 100%

Cgtwbfkmzst ltqcndby

Hfcgjkjöbnm wdtnfvb r wtznhe.

Hfcgjkjöbnm wdtnfvb r wtznhe.

NF>KBWF LKY GJLJUHTDF GHJLERNJD

Nbg ghjlernf

Zfgbnrb
250 vk. zf xfire

Rjzcthds (cgfutnnb,
gtxtzfy afcjkm)
(rjv. n-hf)

Cegjdst rjzcthds
250 vk. zf xfire
(rjv. n-hf)

Nfhtkrf cegf 400 vk.
gjhwbb gj 250 u.
(pfvjhjötzzfy)

Pfgtrfzrf
gjhwbb gj 250 u.
(pfvjhjötzzfy)

Dtc

1 xfirf

2 xfirb

440–u. <fzrf
740–u. <fzrf

1 xfirf
2 xfirb

1 gjhwby

1 gjhwby

2 gjhwbb

Dhtvy ghbujnjdktzby b

ehjdtzm äzthubb

2–2

1/2

(100%)

4–4

1/2

(100%)

4–5 (100%)
7–8 (100%)

2–2

1/2

4

(100%)

1/2–5 1/2

8

(100%)

1/2–9 1/2

11–12 (50%)

(50%)

6–7 (50%)

Cgtwbfkmzst erfpfzby

Hfpvtifnm gjckt ghbujnjdktzby.

Gjkjöbnm ghjlern d xfie.
Zfrhsnm rhsirjq bkb gkfcnbrjdjq
gktzrjq. Vtifnm gjckt hfpjuhtdf.

Vtifnm dj dhtvy ghbujnjdktzby.
Vtifnm gjckt hfpjuhtdf.

Zfrhsnm nfhtkre gkfcnbrjdjq
gktzrjq. Gjcnfdbnm ghyvj zf
gjdjhjnzsq cnjkbr. Lfnm gjcnjynm
2–3 vbzens (rfhnjatkm gjhtpfnm).

Gjkjöbnm d rfcnh+k+, zfrhsnm
rhsirjq. Gjcnfdbnm ghyvj zf
gjdjhjnzsq cnjkbr. Vtifnm dj
dhtvy ghbujnjdktzby. Lfnm
gjcnjynm 2–3 vbzens.

13

Ghbvtxfzbt: rjvzfnzfy ntvgthfnehf +20°C

ntvgthfnehf üjkjlbkmzbrf +3°C

Htwtgns

PFRECRB, CEGS

Gbrfznzst uhb<s

24 uhb<f c vfktzmrbvb ikygrfvb;

6 kjvnbrjd ükt<f;

4 recjxrf dtnxbzs;

4 kerjdbws-ifkjn vtkrj zfhtpfzzsü;

1/2 xfirb nthnjuj cshf;

2 yqwf;

2 cn. k. cvtifzzsü nhfd.

(xf<htw, jhtufzj, ifkatq, vfqjhfz, gtnheirf)

1. Elfkbnt zjörb uhb<jd.

2. Vtkrj zfrhjibnt ükt<.

3. Dfhbnt dtnxbze, ghjkjötzze+ <evfözsvb
gjkjntzwfvb, d ntxtzbt 2 vbzen ghb ehjdzt
äzthubb 100%. Lj<fdmnt ker b dfhbnt tot
jlze vbzene.

4. Üjhjij gthtvtifqnt ükt<zst rhjirb,
dtnxbze, ker, csh, yqwf b nhfde.

5. Gjkjöbnt kjöre cvtcb b uhb<s. Gjkjöbnt
12 uhb<jd gj rhf+ gjdjhjnzjuj cnjkbrf,
dfhbnt d 1—1,5 vbzen ghb ehjdzt äzthubb
100%.

zf 24 uhb<f

Zfxjc zf crjhe+ here

200-uh gfrtnbr rerehepzsü xbgcjd;

250 uh cjecf <fh<brm+;

1/2 xfirb cvtnfzs;
2 cn. k. njvfnzjq gfcns;
1/4 xfirb nthnjuj cshf.

1. Gjkjöbnt rerehepzst xbgcs zf nfhtkre.

2. Cvtifqnt cjec b cvtnfze. Gjktqnt cvtcm+
xbgcs.

3. Zfvfömnt njvfnze+ gfcne gjdthü cjecf.

4. Gjrhjibnt cdthüe csh.

5. Ujnjdmnt d ntxtzbt 4—5 vbzen ghb ehjdzt
äzthubb 100%.

6. Gjlfdfqnt chfpe öt c uefrfvjkt (vyrjnm+
fdjrflj).

zf 4 gjhwbb

Ceg bp nsrds

1 ru nsrds, jxbotzzjq jn rjöehs b

gjhtpfzzjq;

2 zt<jkmibt kerjdbws (gjhtpfnm);

1 xfirf rehbzjuj <ekmjzf;

1 xfirf ckbdjr;
vecrfnzsq jhtü;

ker-gjhtq, cjkm gj drece.

1. Gjvtcnbnt nsrde, ker b <ekmjz d <jkmie+
xfire.

2. Zfrhjqnt b ujnjdmnt 15-18 vbzen ghb ehjdzt
äzthubb 100%.

3. Gjvtcnbnt d cvtcbntkm bkb ghjwtccjh b
hfpvtifqnt lj jlzjhjlzjuj cjcnjyzby.

4. Gjkjöbnt d cthdbhjdjxze+ xfie b lj<fdmnt
ckbdjr b vecrfnzsq jhtü. Ghbghfdmnt gj
drece.

zf 4—6 gjhwbq

Njvfnzsq ceg cj ckbdrfvb

1 vfktzmrfy kerjdbwf, jxbotzzfy b gjhtpfzzfy;

1 kjvnbr dtnxbzs, jxbcnbnm jn j<jkjxrb b

1 vjhrjdm, jxbcnbnm b gjhtpfnm kjvnbrfvb;

1 rjhtzm ctkmlthty, gjhtpfnm;

3 <jkmibü gjvbljhf, gjhtpfnm zf 4 xfcnb;

600 vk rehbzjuj <ekmjzf;

”<ertn ufhzb“ (cvtcm ceübü hfcntzbq, nfrbü rfr

xf<htw, gtnheirf, kfdhjdsq kbcn);

1. Dfhbnm ker b dtnxbze d vfckt 3 vbzens ghb
ehjdzt 100%.

2. Lj<fdbnm vjhrjdm b ctkmlthtq. Zfrhsnm b
ujnjdbnm tot 3 vbzens ghb ehjdzt 100%.

3. Gjcsgfnm verjq b hfpvtifnm. Lj<fdbnm
gjhtpfzzst gjvbljhs, <ekmjz b "<ertn
ufhzb". Zfrhsnm b ujnjdbnm 15-20 vbzen ghb
ehjdzt 100%.

4. Elfkbnm ”<ertn ufhzb“, cltkfnm g+ht.

5. Gjcnfdbnm j<hfnzj d gtxm, lj<fdbd ckbdrb,
gtnheire b ghbghfds. Zfrhsnm b ujnjdbnm 3—
5 vbzen ghb ehjdzt 70%.

Neitzst jdjob ”ahbnfnf“

2 <jkmibü rfhnjatkbzs

1 kerjdbws njzrj gjhtpfnm zf kjvnbrb;

340 uh rjzcthdbhjdfzzsü gj<tujd cgfhöb, djle

1/2 rhfczjuj cnhexrjdjuj gthwf, zfhtpfnm

2 werrbzb, zfhtpfnm gjkjcrfvb;

2 cn. k. cshf ”Gfhvtpfz“.

1. Hfpkjöbnm, rfhnjatkm b ker gj lze 25­cfznbvtnhjdjq nfhtkrb lky gbhjujd.

2. Cvtifnm yqwf cj cvtnfzjq. Dskbnm gjkjdbze
cvtcb zf rfhnjatkm.

3. Ujnjdbnm 18—22 vbzens ghb ehjdzt 70%.

4. Hfcgjkjöbnm cgfhöe, cnhexrjdsq gthtw b
werrbzb gj rheue gjdthü rfhnjatky. Pfkbnm
cdthüe jcnfditqcy cvtcm+ bp ybw b cvtnfzs.
Gjrhjibnm gjdthüe csh.

5. Ujnjdbnm 22—24 vbzens ghb ehjdzt 70%.

6. Pfdthzenm d ajkmue b jcnfdbnm zf 5 vbzen.

7. Zfhtpfnm zf rkbzsirb.

14

gjhtpfnm;

30 uh vfckf;

2 cn. k. verb;

cjkm b gthtw;

2 cn. k. ckbdjr;

gjhtpfzzfy gtnheirf.

, jxbcnbnm b

gjhtpfnm zf kjvnbrb;

5 ybw;

450 uh cvtnfzs;

ckbnm;

gjkjcrfvb;

zf 4 gjhwbb

njzrj

zf 4 gjhwbb

>K*LF BP GHJLERNJD VJHY

Rhf< Vjhzä

60 uh vfckf;

1/3 xfirb verb;

1/2 x. k. ceüjq ujhxbws;

2 xfirb vjkjrf;

1 kerjdbwf, vtkrj gjhtpfnm;

ldt 170-uh <fzrb vycf rhf<jd, ckbnm öblrjcnm;

2 cdfhtzzsü drhene+ yqwf gjhtpfnm kjvnbrfvb;

cjkm b gthtw;

1/2 xfirb vtkrj zfnthnjuj cshf;

2 cn. k. rhjitr bp rerehepzsü ükjgmtd.

1. Njgbnm vfckj 1 vbzene ghb ehjdzt 100%.
Lj<fdbnm, gjvtibdfy, vere b ujhxbwe.
Ujnjdbnm tot 1 vbzene ghb ehjdzt 100%.

2. Gjcntgtzzj dkbnm, gjvtibdfy, vjkjrj.
Ujnjdbnm 5—7 vbzen ghb ehjdzt 100%,
gjvtibdfy rfölst 2 vbzens.

3. Lj<fdbnm ker, vycj rhf<jd, yqwf, cjkm b
gthtw b 1/4 xfirb cshf, hfpvtifnm.

4. Gjvtcnbnm d jlzjkbnhjdjt cthdbhjdjxzjt
<k+lj. Gjcsgfnm rhjirfvb rerehepzsü
ükjgmtd b jcnfnrfvb cshf.

5. Ujnjdbnm 8—9 vbzen zf ehjdzt 50%.

6. Gjlfdfnm cj cdtöbv jdjozsv cfkfnjv.

zf 6 gjhwbq

Hektn bp kjcjcy c cshjv

Hektn

12 in. kfgib Kfpfzmt (cfvfy ibhjrfy bp dbljd

kfgib gkjcrjq ajhvs) (200-uh gfrtn);

250 uh cshf Hbrjnnf (bnfkmyzcrbq cdtöbq

ztdslthöfzzsq csh c vyurbv drecjv);

90 uh cshf Xtllth, zfnthtnm;

cjkm, gthtw dj drece;

2 yqwf, ckturf dp<bnsü;

210 uh <fzrf rhfczjuj kjcjcy, öblrjcnm ckbnm;

2 x. k. cjrf kbvjzf.

Cjec

1 cn. k. rerehepzjq verb;
415-uh <fzrf njvfnzjuj g+ht;
2 cn. k. gjhtpfzzjq gtnheirb.

Hektn

1. Zfkbnm 1 kbnh (4 cnfrfzf) ujhyxtq djls d
<jkmijt <k+lj. Dscsgfnm kfgie d djle.
Dfhbnm, 4—5 vbzen ghb ehjdzt 100%.

2. Cjtlbzbnm dvtcnt csh Hbrjnnf, csh Xtllth,
cjkm, gthtw, yqwf, kjcjcm b kbvjzzsq cjr.
Üjhjij gthtvtifnm.

3. Gjkjöbnm kjöre kjcjctdjq cvtcb zf rfölsq
kbcn Kfpfzmt. Gkjnzj crhenbnm. Gjkjöbnm, d
jlbz ckjq d vtkrjt öfhjghjxzjt <k+lj
idjv dzbp.

Cjec

1. Cvtifqnt rerehepze+ vere c ldevy cn. k.
njvfnzjuj g+ht lj j<hfpjdfzby jlzjhjlzjq
gfcns. Lj<fdmnt, gjvtibdfy, jcnfnrb g+ht b
gtnheire.

2. Gjktqnt njvfnzsv g+ht hektn b ujnjdmnt 12—
14 vbzen ghb ehjdzt 70% (lj ntü gjh, gjrf
kfgif zt cnfztn vyurjq).

zf 4—6 gjhwbq

Rhtdtnrb c xtczjrjv

24 ptktzsü rjhjktdcrbü rhtdtnjr;

1/3 xfirb jkbdrjdjuj vfckf;

3 ljkmrb xtczjrf hfplfdbnm;

1. Elfkbnm gfzwbhb rhtdtnjr, jcnfdbd
ztnhjzensvb üdjcns.

2. Cvtifnm vfckj b jkbdrjdjt vfckj. Ujnjdbnm
3 vbzens ghb ehjdzt 100%. Lj<fdbnm,
gjvtibdfy, xtczjr. Dfhbnm 1 vbzene ghb
ehjdzt 100%.

3. Lj<fdbnm rhtdtnrb. Dfhbnm 4—6 vbzen ghb
ehjdzt 50%, gjl<hfcsdfy rföle+ vbzene.
Gjcsgfnm gtnheirjq.

4. Gjlfdfnm zf jnltkmzsü <k+lfü c xtczjxzsv
ükt<jv.

15

2 cn. k. vfckf;

1 cn. k. htpfzjq gtnheirb.

zf 4 gjhwbb

GNBWF

Wsgktzjr d ujhijxrt

4 zjörb wsgktzrf;

1/4 xfirb j<sxzjq verb;

2 njzrbü kjvnbrf dtnxbzs, vtkrj gjhtpfnm;

1 cnhexjr ptktzjuj gthwf, zfhtpfnm re<brfvb;

1 kerjdbwf, vtkrj gjhtpfnm;

425 uh rjzcthdbhjdfzzsü jxbotzzsü njvfnjd;

1 cn. k. njvfnzjq gfcns;

2 re<brf rehbzjuj <ekmjzf;

1 cn. k. cjtdjuj cjecf;

cjkm b gthtw;

100 uh uhb<jd, gjhtpfnm kjvnbrfvb.

1. J<dfkynm zjörb wsgkyn d vert.

2. Cj<hfnm dct bzuhtlbtzns, pf bcrk+xtzbtv
uhb<jd, d 2-kbnhjdjq rfcnh+kt.

3. Zfrhsnm b dfhbnm 25—30 vbzen ghb ehjdzt
70%. Gjvtifnm 2—3 hfpf dj dhtvy
ghbujnjdktzby.

4. Lj<fdbnm uhb<s. Ujnjdbnm, czyd rhsire, tot
5—7 vbzen ghb ehjdzt 70%.

zf 4—6 gjhwbq

Wsgktzjr c dtnxbzjq b kerjv-gjhttv

1,5-ru wsgktzjr;

60 uh vfckf, hfcnjgbnm;

1 in. kerf-gjhty, vtkrj gjhtpfnm;

1,5 xfirb rhjitr ükt<f bp ztghjctyzzjq verb;

1 ötknjr yqwf;

cjkm b gthtw;

20 uh vfckf hfcnjgbnm (ljgjkzbntkmzj).

1. Cvtifnm dct rjvgjztzns zfxbzrb.

2. Pfgjkzbnm dzenhtzzjcnm wsgktzrf zfxbzrjq b
pfrhtgbnm pe<jxbcnrjq.

3. Zfvfpfnm wsgktzrf ljgjkzbntkmzjq gjhwbtq
vfckf.

4. Gjkjöbnm wsgktzrf zf gjlcnfdre uhelrjq
dzbp, öfhbnm 18—22 vbzens ghb ehjdzt 70%.

5. Gthtdthzenm, ujnjdbnm tot 18—22 vbzens ghb
ehjdzt 70%.

6. Pfdthzenm d fk+vbzbtde+ ajkmue b jcnfdbnm
zf 10 vbzen gthtl ntv, rfr gjlfdfnm.

zf 4 gjhwbb

Wsgktzjr c f<hbrjcfvb

4 zjörb wsgktzrf;

1 gfrtnbr ahfzwepcrjuj kerjdjuj cegf;

1 cnjkjdfy k. ghjcnjq verb;

250 vk f<hbrjcjdjuj ztrnfhf;

825 uh rjzcthdbhjdfzzsü gjkjdbzjr f<hbrjcjd,

öblrjcnm ckbnm.

1. J<dfkynm wsgktzrf d cvtcb kerjdjuj cegf b
verb.

2. Ujnjdbnm wsgktzrf 15 vbzen ghb 70%.

3. Pfkbnm f<hbrjcjdsv ztrnfhjv b f<hbrjcfvb.

4. Ujnjdbnm, zfrhsd, 15—20 vbzen ghb 70%.

5. Gjlfdfnm c ujhyxbvb vfrfhjzfvb.

zf 4 gjhwbb

Zjörb wsgktzrf c cshjv b

nhfdjq

1 cn. k. zfhtpfzzjq gtnheirb;

2 x. k. <fpbkbrf;

1 x. k. äcnhfujzf;

1 x. k. erhjgf;

1 x. k. ujhxbxzjuj gjhjirf;

1/2 x. k. gthwf gfghbrf;

cjkm b gthtw;

2 x. k. rezöenf;

45 uh vfckf, hfcnjgbnm;

4 <jkmibt zjörb wsgktzrf;

60 uh gfzbhjdjxzsü ceüfhtq +15 uh cshf

(zf nthrt)

1. Cvtifnm gtnheire, äcnhfujz, <fpbkbr, erhjg,
ujhxbxzsq gjhjijr, gfghbre, cjkm b gthtw,
ctvtzf rezöenf b jlze nhtnm vfckf d
vfktzmrjq xfit.

2. Bcgjkmpey jcnhsq zjö, ghbgjlzynm rjöe c
zjötr wsgktzrf.

3. Hfcghtltkbnm cvtcm bp nhfd vtöle rjötq b
vycjv.

4. J<vfpfnm wsgktzrf jcnfdibvcy vfckjv,
j<csgfnm rhjirfvb <bcrdbnf.

5. Gjvtcnbnm zf gjlcnfdre, ujnjdbnm 10—12
vbzen ghb ehjdzt 70%, gthtdthzed xthtp 5—6
vbzen.

zf 4 gjhwbb

16

VYCJ

Gfcneibq gbhju

2 <jkmibt rfhnjatkbzs;

1 cn. k. vfckf;

1 cn. k. vjkjrf;

cjkm b gthtw;

500 uh ghjdthzenjq ujdylbzs;

1 kerjdbwf, gjhtpfnm;

1 cn. k. gjhjirf vyczjq gjlkbdrb;

1/2 xfirb njvfnzjuj cjecf;

1 cn. k. decnthibhcrjuj cjecf (jcnhjuj cjecf, d

cjcnfd rjnjhjuj düjlyn: cjtdsq cjec, ercec,

xthzfy gfnjrf, rhfczsq cnhexrjdsq gthtw, f

nfröt nhjgbxtcrbt aherns b cgtwbb);

1 gjvbljh, gjhtpfnm;

2 cn. k. gtnheirb;

1 yqwj, dp<bnm.

1. Jxbcnbnm b zfhtpfnm rfhnjatkm zf re<brb 2,5
cv. Lj<fdbnm 2 cn. k. djls. Zfrhsnm b dfhbnm
14—16 vbzen ghb ehjdzt 100%, gjrf jz zt
cnfztn vyurbv. Ckbnm djle.

2. Hfpvynm rfhnjatkm, lj<fdbnm, vfckj, vjkjrj,
cjkm b gthtw.

3. D <jkmijq xfit cvtifnm ghjdthzene+
ujdylbze b ker b ujnjdbnm 10—12 vbzen ghb
ehjdzt 70%, gjvtibdfy rfölst 2 vbzens.
Ckbnm cjr.

4. Lj<fdbnm gjhjijr vyczjq gjlkbdrb,
njvfnzsq cjec, decnthibhcrbq cjec,
gjvbljhs b gtnheire. Üjhjij gthtvtifnm.

5. Gthtkjöbnt kjörjq cvtcm d 3-kbnhjde+
rfcnh+k+.

6. Hfpvfömnt rfhnjatkmzjt g+ht hjdzsv ckjtv
gjdthü cvtcb. Cvfömnt dp<bnsv yqwjv.

7. Ujnjdmnt 20—22 vbzens ghb ehjdzt 70%.

8. Dslthöfnm 10 vbzen gthtl ntv, rfr gjlfdfnm.

zf 4—6 gjhwbq

Dtctzzyy pfgtrfzrf bp <fhfzbzs

1 gfrtn (30 uh) ahfzwepcrjuj kerjdjuj cegf;

1/4 xfirb j<sxzjq verb;

750 uh <fhfzbzs re<brfvb;

4 dtctzzbü kerjdbws, hfphtpfnm zf 4 xfcnb;

2 vjhrjdb, njzrj zfhtpfnm;
1 xfirf rehbzjuj <ekmjzf;

310 uh rerehepzsü pthtz (rjzcthdbhjdfzzsü),

ckbnm öblrjcnm;

2 rjhzy ctkmlthty, vtkrj zfhtpfnm;

300 vk cvtnfzs.

1. Cvtifnm ahfzwepcrbq ceg b vere d 2—3­kbnhjdjq rfcnh+kt. J<dfkynm <fhfzbze d
cvtcb nfr, xnj<s jzf <skf gjkzjcnm+
gjrhsnf.

2. Lj<fdbnm ker b vjhrjdm. Lj<fdbd rehbzsq
<ekmjz, üjhjij hfpvtifnm.

3. Zfrhsnm b ujnjdbnm 28—30 vbzen ghb ehjdzt
50%, gjvtibdfy d ghjwtcct ghbujnjdktzby.

4. Lj<fdbnm, rerehepe, ctkmlthtq b cvtnfze.
Üjhjij hfpvtifnm.

5. Dfhbnm tot 12—15 vbzen ghb ehjdzt 50%.

zf 4 gjhwbb

Kfpfzmt

Vyczjq cjec

30 uh vfckf;

1 ru ujdyömtuj afhif bp dthüztq xfcnb zjub;

240-uh <fzrf <jkjzcrjuj cjecf (lky vfrfhjz bp

200 uh rjzcthdbhjdfzzsü ifvgbzmjzjd,

1 ljkmrf xtczjrf, hfplfdbnm (gj ötkfzb+).

200-uh gfrtn kfgib Kfpfzmt <scnhjuj

100 uh cshf Vjwwfhtkkb, zfnthtnm (bnfkmyzcrjuj

ztdslthöfzzjuj ndjhjözjuj cshf c vyurbv

1. Gjkjöbnm vfckj b ker d cntrkyzze+ xfie

PYREX. Dfhbnm 2—3 vbzens ghb 100%.

2. Lj<fdbnm, gjvtibdfy, afhi. Dfhbnm
ztpfrhsnsv 12—15 vbzen ghb 70%,
gjvtibdfy rfölst 2 vbzens. Ckbnm kbizbq
öbh.

1 kerjdbwf, gjhtpfnm;

1/4 xfirb njvfnzjq gfcns;

afhif b gjvbljhjd);

öblrjcnm ckbnm;

Cshzsq cjec

90 uh vfckf;

1/3 xfirb verb;

3

/4 xfirb vjkjrf;

1

125 uh cshf, zfnthtnm;

ghbujnjdktzby;

drecjv, zfgjvbzf+obv ckbdrb).

Vyczjq cjec

3. Lj<fdbnm gjvtibdfy, njvfnze+ gfcne,
<jkjzcrbq cjec, ifvgbzmjzs b xtczjr.

Cshzsq cjec

1. Hfcnjgbnm vfckj d ntxtzbt 40—50 ctrezl ghb
100%. Lj<fdbnm, gjvtibdfy, vere; dfhbnm tot
1 vbzene ghb 100%.

2. Gjcntgtzzj lj<fdbnm, gjvtibdfy, vjkjrj.
Dfhbnm 5—6 vbzen ghb 100%, gjvtibdfy
rföle+ vbzene. Lj<fdbnm, gjvtibdfy, csh.

Vyczjq cjec b cshzsq cjec

1. Gjrhsnm lzj 26-cv rheukjuj <k+lf vyczsv
cjecjv. Jrezenm kfgie Kfpfzmt d ujhyxe+
djle, pfntv gjkjöbnm ckjq kfgib cdthüe.
Hfpkjöbnt kjörjq 1/3 jcnfditujcy vyczjuj
cjecf. Zfvfömnt 1/3 cshzjuj cjecf.

2. Gjdnjhbnt ghjwtcc, pfrjzxbd zf cshzjv
cject.

3. Gjcsgmnt cshjv Vjwwfhtkkb.

4. Ujnjdbnm 20—24 vbzens ghb 70%.

5. Lfnm gjcnjynm 10 vbzen gthtl ntv, rfr
gjlfdfnm.

6. Gjlfdfnm cj cdtöbv cfljdsv cfkfnjv b
ükt<jv.

zf 8 gjhwbq

17

JDJOB

Wdtnzfy rfgecnf ”j-uhfntz“

500 uh wdtnrjd wdtnzjq rfgecns;

30 uh vfckf;

2 cn. k. verb;

1 xfirf vjkjrf;

1 x. k. ujhxbws;

1/2 xfirb nthnjuj cshf;

gthtw gfghbrf.

1. Gjkjöbnm wdtnze+ rfgecne d <k+lj lky
dsgtxrb gbhjujd. Zfrhsnm b ujnjdbnm 6—8
vbzen ghb 100% lj hfpvyuxtzby. Ckbnm
öblrjcnm.

2. Njgbnm vfckj d cntrkyzzjq xfirt PYREX 1—
1,5 vbzens ghb 100%.

3. Lj<fdbnm, gjvtibdfy, verb. Dfhbnm 1 vbzene
ghb 100%.

4. Gjcntgtzzj lj<fdbnm, gjvtibdfy, vjkjrj b
ujhxbwe. Dfhbnm 3—4 vbzens ghb 100%,
gjvtibdfy rföle+ vbzene.

5. Lj<fdbnm, gjvtibdfy, gjrf zt hfcgkfdbncy,
csh.

6. Pfkbnm wdtnze+ rfgecne. Gjcsgfnm gthwtv
gfghbrf.

7. Dfhbnm 3—4 vbzens ghb 100%.

zf 4-6 gjhwbq

Pfgtxtzzsq rfhnjatkm*

3 <jkmibt rfhnjatkbzs (jrjkj 500 uh) jxbcnbnm

b gjhtpfnm zf njzrbt kjvnbrb;

1/4 xfirb djls;

1 <jkmify kerjdbwf, gjhtpfnm zf kjvnbrb;

200-uh egfrjdrf ztöbhzjq cvtnfzs;

1 yqwj;

90 uh cshf XTLLTH, vtkrj zfnthtnm;

gthtw gfghbrf.

1. Gjkjöbnt rfhnjatkm d rheukjt bkb jdfkmzjt
<k+lj, zfktqnt djle, zfrhjqnt, dfhbnt 6
vbzen ghb 100%.

2. Cktqnt djle.

3. Hfpkjöbnt kjvnbrb kerf gjdthü rfhnjirb.

4. Cvtifnm cvtnfze b yqwj b pfkbnm rfhnjatkm.
Gjcsgfnm cshjv b gthwtv gj ötkfzb+.

5. Dfhbnm, zt zfrhsdfy, 11—13 vbzen ghb 70%.

zf 4—6 gjhwbq

Hbcjdjt hbpjnnj (kturj ghbujnjdbnm ljvf)

1 kerjdbwf, zfhtpfnm re<brfvb;

60 uh vfckf;

4 kjvnbrf dtnxbzs, zfhtpfnm re<brfvb (bkb 1

xfirf dfhtzjuj vycf wsgktzrf bkb jrjhjrf);

3 re<brf rehbzjuj bkb ujdyömtuj <ekmjzf;

2 xfirb rbgyotq djls;

1 xfirf lkbzzjpthzbcnjuj hbcf, üjhjij

ghjvsnm;

1 xfirf cvtcb vtkrj zfhtpfzzsü jdjotq,

zfghbvth, vjhrjdm, werrbzb, uhb<s.

1. Gjkjöbnm ker, vfckj b dtnxbze d <jkmie+
rfcnh+k+. Dfhbnm 3—5 vbzen ghb 100%.
Üjhjij hfpvtifnm.

2. Hfcndjhbnm <ekmjzzst re<brb d rbgyotq
djlt, lj<fdbnm d ker b dtnxbze. Lj<fdbnm dct
jcnfkmzst bzuhtlbtzns. Zfrhsnm rhsirjq b
dfhbnm 15—20 vbzen ghb 100%. Dj dhtvy
ghbujnjdktzby zt vtifnm.

3. Gj bcntxtzbb änjuj dhtvtzb dcy öblrjcnm
ljközf dgbnfnmcy.

4. Lfnm gjcnjynm 5 vbzen b ljvtifnm dbkrjq
gthtl ntv, rfr gjlfdfnm.

6—8 gjhwbq

Vjhrjdm c vtljv

500 uh vjhrjdb, zfhtpfnm dljkm;

60 uh vfckf;

1 cn. k. nthnjq fgtkmcbzjdjq wtlhs;

2 cn. k. vtlf.

1. Cvtifnm dct bzuhtlbtzns d rfcnh+kt.

2. Zfrhsnm b dfhbnm 9-11 vbzen ghb 100%.

zf 4 gjhwbb

Jdjozjt <k+lj

200 uh vjhrjdb, zfhtpfnm kjvnbrfvb;

200 uh <hjrrjkb, zfhtpfnm wdtnjxrfvb;

100 uh werrbzb, zfhtpfnm kjvnbrfvb.

1. Hfpkjöbnm jdjob d vtkrjv <k+lt nfr, xnj<s
vyurbt jdjob zfüjlbkbcm d wtznht, f <jktt
ndthlst — djrheu zbü.

2. Zfrhsnm rhsirjq bkb gkfcnbrjdjq gktzrjq.

3. Dfhbnm 6—8 vbzen ghb 100%.

zf 4 gjhwbb

18

LTCTHNS

Ühecnyobt y<kjrb gj-rfkbajhzbqcrb

800 uh rjzcthdbhjdfzzsü y<kjr lky gbhjujd;

340 uh cvtcb lky gbhjözsü (cv. zböt $);

125 uh ndthljuj vfckf zfhtpfnm njzrbvb

kjvnbrfvb;

3 cn. k. cfüfhf;

3 cn. k. rjrjcjdsü jhtüjd

2 cn. k. njkxtzsü jhtüjd;

1 cn. k. rjhbws.

1. Gjkjöbnt y<kjrb d vtkre+ rfcnh+k+.

2. Gjcsgmnt hfdzjvthzj ceüjq cvtcm+ lky
gbhjözsü.

3. Hfpkjöbnt kjvnbrb vfckf gjdthü zfcsgfzzjq
cvtcb nfr, xnj<s gjkzjcnm+ pfrhsnm tt.

4. Cvtifqnt jcnfdibtcy 4 bzuhtlbtznf b
gjcsgmnt bvb cdthüe vfckj.

5. Ujnjdmnt 8—9 vbzen ghb 100%.

6. Gjlfdfnm ntgksv cj dp<bnsvb ckbdrfvb.

zf 6—8 gjhwbq

$ Dvtcnj cvtcb lky gbhjözsü vjözj

bcgjkmpjdfnm nfre+ cvtcm:

1 1/2 xfirb verb;
3 x. k. cfüfhf;
3 x. k. ceüjuj czynjuj vjkjrf;
cjkm

Gtxtzst y<kjrb

3/4 xfirb uhtwrbü jhtüjd;

1/4 xfirb cfüfhf;

2 x. k. cvtcb ghyzjcntq;

4 <jkmibü y<kjrf;

2 cn. k. kbvjzzjuj cjrf;

30 uh vfckf, hfcnjgbnm.

1. Gjkjöbnm uhtwrbt jhtüb, cfüfh b cvtcm
ghyzjcntq d cvtcbntkm bkb ghjwtccjh,
j<hf<fnsdfnm, gjrf jhtüb zt bpvtkmxfncy.

2. Jxbcnbnm y<kjrb jn rjöbws b cthlwtdbzs,
gjkbnm kbvjzzsv cjrjv.

3. J<vfpfnm y<kjrb vfckjv, j<dfkynm d jhtüjdjq
cvtcb nfr, xnj<s jzb <skb gjrhsns
gjkzjcnm+.

4. Gjkjöbnm zf lzj 20-cfznbvtnhjdjq nfhtkrb
lky gbhjujd. Pfgjkzbnm dzenhtzzjcnb y<kjr
jcnfnrfvb jhtüjdjq cvtcb.

5. Ujnjdbnm 7—9 vbzen ghb 100%. Lfnm gjcnjynm
5 vbzen.

6. Gjlfdfnm cj dp<bnsv ckbdrfvb.

zf 4 gjhwbb

19

WARNING

Read all instructions before using the appliance.

1. 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.

2. To reduce the risk of explosion and sudden boiling:
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.When boiling liquids in the oven, use a wide-mouthed container and stand about 20 seconds

at the end of cooking to avoid delayed eruptive boiling of liquids.

3. This oven is for home food preparation only and should only be used for cooking food .

It is not suitable for commercial, or laboratory use.

4. Never operate the oven whilst any object is caught or jammed between the door and the oven.

5. Do not try to adjust or repair the oven yourself. The oven must be adjusted or repaired by a qualified

service technician trained by SHARP.

6. 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 and Sealing

Surfaces.

7. Do not catch the utensil, your clothes or accessories on the door safety latches when you take out

the food from the oven.

8. Always use oven mittens 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.

9. Should the 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.

10.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.

11.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.

12.If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.

13.To prevent the turntable from breaking:
a.Before cleaning the turntable with water, leave the turntable to cool.
b.Do not place anything hot on a cold turntable.
c.Do not place anything cold on a hot turntable.

14.This appliance must be earthed.

E-1

SPECIAL NOTES

DO DON’T

Eggs, fruits,
vegetables,
sausages and
oysters

Popcorn

Baby food

General

* 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.

* 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.

* Stir liquids briskly before and after

cooking for even heating.

* Use a deep bowl when cooking liquids

or cereals to prevent boiling over.

* For boiling or cooking liquids see

WARNING on page E-1.

* Cook eggs in shells to prevent

"explosion". which may damage the

oven or injure yourself.
* Reheat whole eggs.
* Overcook oysters.

* 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.

* Dry wood, herbs, wet papers, clothes or

flowers.
* Operate the oven empty.

Canned foods
Sausage rolls,

Pies, Christmas
pudding

Meats

Utensils

Aluminium foil

Browning dish

* Remove food from can.
* Cook for the recommended time.

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

* For microwave cooking, use a

microwave proof roasting rack to
collect drained juices.
Roasting rack:

* 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

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

E-2

* 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.

INSTALLATION INSTRUCTIONS

1. Remove all packing materials from the oven cavity . Check the unit for any damage, such as a
misaligned door, damaged gaskets 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) Operation manual and cooking guide

3. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the
turntable and roller stay are centrally located and locked together. NEVER OPERATE THE OVEN
WITHOUT THE ROLLER STAY AND TURNTABLE.

4. The oven should not be installed in any area where excessive heat and steam are generated, for
example, next to a conventional oven unit. The oven should be installed so as not to block ventilation
openings.
Allow at least 15 cm on the top of the oven for free air space.

5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or
personal injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage must be single phase 220V, 50Hz.

OVEN DIAGRAM

3 2

654 4

1. Ventilation openings

2. Oven lamp

3. Door hinges

4. Door safety latches

5. See through door

6. Door seals and sealing surfaces

7. Coupling

7

10

12

9

8

13

8. Door open button

9. Control panel (See page E-4)

10.Waveguide cover

11.Power supply cord

12.Turntable

13.Roller stay

1

11

E-3

CONTROL PANEL

Cdtnjdjq wbath<kfn

Chtlzbq Zbprbq

Chtlzbq Dscjrbq

Zbprbq

Chtlzbq

Dscjrbq

COOKING CONTROL

HFPVJHJPRF

Chtlzbq Zbprbq

MED LOW MED HIGH

Zbprbq

LOW

0

30

1.0kg

Chtlzbq

MED

Chtlzbq Dscjrbq

Cdtnjdjq wbath<kfn

Light Up Dial

2

3

1

4

11

25

20

15

0.5kg

14

13

12

Dscjrbq

HIGH

5

6

7

8

9

10

VARIABLE COOKING CONTROL
There are five power levels. The approxi­mate percentage of microwave power for
each setting is:
HIGH 100%
MED HIGH (MEDIUM HIGH) 70%
MED (MEDIUM) 50%
MED LOW/DEFROST 30%
(MEDIUM LOW/DEFROST)
LOW 10%

LIGHT UP DIAL (0-30 minutes)
Turn to set cooking time or weight of
defrost food.

JNRHSNBT LDTHWS

DOOR OPEN

MEAT DEFROST GUIDE

E-4

OPERATION OF CONTROL PANEL

HFPVJHJPRF

Dscjrbq

Cdtnjdjq wbath<kfn

Cdtnjdjq wbath<kfn

Your oven can be programmed up to 30 minutes. The input unit of cooking (defrosting) time varies from 15
seconds to 5 minutes. It depends on the total length of the cooking (defrosting) time as shown on the table
below.

Cooking time Increasing unit

0-1 minute 15 seconds

1-4 minutes 30 seconds

4-15 minutes 1 minute

15-30 minutes 5 minutes

1.

COOKING DEFROSTING

Suppose you want to cook on HIGH for 10 min. Suppose you want to defrost 0.5 kg meat.

HFPVJHJPRF

Chtlzbq Zbprbq

MED LOW

Dscjrbq

Select desired power
level.

Set the cooking time by

2.
rotating the LIGHT UP
DIAL.

Cdtnjdjq wbath<kfn

Light Up Dial

1

0

30

25

20

1.0kg

2

15

0.5kg

3

4

5

10

11

12

13

14

Select DEFROST

HIGH

setting.

Rotate the LIGHT UP
DIAL to the weight of the
meat (0.5 kg) as

6

indicated on the scale.

7

8

9

0

30

1.0kg

The oven starts automatically.
The cooking time is shown by flashing.

Cdtnjdjq wbath<kfn

Light Up Dial

2

3

1

25

12

13

20

14

15

0.5kg

4

5

6

7
8

9

10

11

3.

The cooking time will count down to “0”. When the cooking time reaches “0”, an audible signal will sound
and the oven will automatically turn off. If you wish to stop cooking before the end of the cooking time,
turn the dial back to “0” or simply open the door.
Everytime the door is opened, microwave activity stops immediately.

NOTE

* This oven can only operate within 1 minute after cooking, or closing the door.
* The scale of the MEAT DEFROST GUIDE is calibrated, refer to the defrosting guide on page E-11 in the

cooking guides.
To defrost other types of food, select the DEFROST setting and rotate the LIGHT UP DIAL to the
required minutes.

* The oven door may be opened at any time during the cooking process.

If you wish to continue cooking, close the door.

* If you wish to alter the cooking time at any time during the operation, just turn the dial forward or

backward as desired.

E-5

OTHER CONVENIENT FEATURE

Demonstration Mode

This feature is mainly for use by retail outlets, and also allows you to practice the dial operation.
* To set the demonstration mode.

1.

Open the door.

2.

Turn the LIGHT UP DIAL to 30 and then back to 0.
And repeat that again.

3.

Close the door.

4.

Repeat step 1-3.

5.

An audible signal will sound.
Now, demonstration mode is set.

Carry out these steps within 20 seconds.

NOTE

• During the demonstration mode, the light up dial is flashing.

• Cooking operation can be demonstrated with no power in the oven and counted down to zero at sixty

times the speed.

• To cancel the demonstration mode:
Disconnect the oven from the power supply or carry out step 1-5 above.

E-6

CARE AND CLEANING

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 and the door seals frequently with a damp cloth to remove any spills
or spatters. Do not use abrasive cleaner.

Control Panel:

Care should be taken in cleaning the control panel. Open the oven door before cleaning to inactivate the 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.

CAUTION : Take care not to move the light up dial from "0" (off) position during cleaning, or the oven will start

Interior walls:

To clean the interior surfaces, wipe with a soft cloth and warm water. After use wipe the waveguide cover in the
oven with a soft damp cloth to remove any food splashes. Built-up splashes may overheat and begin to smoke
or catch fire. Do not remove the waveguide cover. DO NOT USE A COMMERCIAL OVEN CLEANER,
ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN.
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

as soon as you close the door.

SERVICE CALL CHECK

Please check the following before calling for service:
Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely.
Cook the water for two minutes on HIGH power.

A. Does the oven lamp light? YES _______ NO _______
B. Does the cooling fan work? YES _______ NO _______

(Put your hand over the rear ventilation openings.)

C. Does the turntable rotate? YES _______ NO _______

(The turntable can rotate clockwise or counterclockwise. This is quite normal.)
D. After two minutes, did an audible signal sound? YES _______ NO _______
E. Is the water inside the oven hot? YES _______ NO _______

If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter
box.
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE
APPROVED BY SHARP.

NOTE: If time in the display is counting down rapidly, check Demonstration Mode. (See page E-6 for detail.)

SPECIFICATIONS

AC Line Voltage Single phase 220V, 50Hz
AC Power Required 1.06 kW
Output Power 700 W* (IEC-705)
Microwave Frequency 2450 MHz
Outside Dimensions 450mm(W) x 295mm(H) x 355mm(D)
Cavity Dimensions 288mm(W) x 205mm(H) x 319mm(D)
Cooking Uniformity Turntable (ø272mm tray) system
Weight Approx. 13 kg

* This measurement is based on the international Electrotechnical Commission's standardised method for

measuring output power.

E-7

COOKING GUIDE

Microwave Cooking
Techniques

Microwave
Safe Cookware

Defrosting Guide

Charts

•Fresh Vegetables E-12

•Frozen VegetablesE-13

•Reheating Foods E-13

Recipes

E-9

E-10

E-11

E – 8

•Appetizers/Soup E-14

•Seafood E-15

•Poultry E-16

•Meat E-17

•Vegetables E-18

•Desserts E-19

MICROWAVE COOKING TECHNIQUES

Arrange food carefully

Watch cooking time

Cover foods before cooking

Shield foods

Stir foods

Turn foods

Rearrange foods

Allow standing time

Place thickest areas toward outside of dish.
Cook for the shortest amount of time indicated and add more time

as needed.
Food severely over-cooked can smoke or ignite.

Check recipe for suggestions: paper towels, microwave plastic
wrap or a lid. See Table on page E-10.
Covers prevent spattering and help foods to cook evenly.
(Helps keep oven clean)

Use small pieces of aluminum foil to cover thin areas of meats or
poultry in order to avoid overcooking.

Stir foods from outside to center of dish once or twice during
cooking, if possible.

Foods such as chicken, hamburgers or steaks should be turned
over once during cooking.

Rearrange foods like meatballs halfway through cooking both
from top to bottom and from the center of the dish to the outside.

After cooking ensure adequate standing time.
Remove food from oven and stir if possible.
Cover for standing time which allows the food to finish cooking
without overcooking.

Check for doneness

Condensation

Microwave safe plastic wrap

Microwave safe plastic

cookware

Look for signs indicating that cooking temperatures have been
reached.

Doneness signs include

– Food steams throughout, not just at edge.
– Poultry thigh joints move easily.
– Pork and poultry show no pinkness.
– Fish is opaque and flakes easily with a fork.

Condensation is a normal part of microwave cooking. The humid­ity and moisture in food will influence the amount of moisture in
the oven. Generally, covered foods will not cause as much conden­sation as uncovered foods. Ensure that the ventilation openings
are not blocked.

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

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

E – 9

MICROWAVE SAFE COOKWARE

Oven-proof glassware

Alminum foil

Paper towels

Glassware/ceramic
(heat resistant)

Metalcookware

Oven bags

Dinner ware
(heat resistant)

Dinner ware
(not heat resistant)

Aluminium foil

Noninflammable paper

Grease-proof paper

Yes

No

Yes

Yes

Yes

For shielding

Yes

Yes

Microwave safe cookware with

central apertures

Rectangular cookware,

microwave safe

Defrosting rack

Wax paper

Plastic foil

Paper towels

Plastic cookware,
microwave safe

Glazed cookware

Defrosting rack

Microwave safe thermometers
Conventional thermometers

Yes

Yes

Yes

Yes

Yes

For defrosting only

Yes

No

E – 10

Food

DEFROSTING GUIDE

Approx. Cooking Time

Power : MED LOW(30%)

Procedure

Steak
Chops

*See NOTE below.

Poultry

Minced Beef

*See NOTE below.

15–17min./500g

17–20min./500g

15–17min./500g

• 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.

• Turn food over approximately half
way through defrosting. Shield warm
portions.

• After defrost time, stand covered with
aluminium foil for 10–15 mins.

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

• Place breast side down on a defrost
rack.

• Turn food over approximately half
way through defrosting. Shield warm
portions.

• After defrost time, stand covered with
aluminium foil for 15–30 mins.
N.B. After standing run under cold
water to remove giblets if necessary.

• Place frozen minced beef on a defrost
rack.

• Turn food over approximately half
way through defrosting. Shield warm
portions.

• After defrost time, stand covered with
aluminium foil for 10–15 mins.

Chicken
Pieces

*See NOTE below.

Roast/Beef

Pork
Lamb

NOTE

• When freezing minced beef, 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.

15–17min./500g

17–20min./500g
15–18min./500g

• Shield the exposed bone with foil.

• Place chicken on a defrost rack.

• Turn food over approximately half

way through defrosting. Shield warm
portions.

• After defrost time, stand covered with
aluminium foil for 10–15 mins.

• Shield the edge with foil strips about

2.5 cm wide.

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

• Turn food over approximately half
way through defrosting. Shield warm
portions.

• After defrost time, stand covered with
aluminium foil for 15–30 mins.

E – 11

CHARTS

FRESH VEGETABLE CHART

VEGETABLE

Artichokes

Asparagus
Beans

Beet

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Mushrooms

Peas - Green

- Snow

Potatoes (jacket)

(boiled)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

* Allow vegetables to stand for 1-2 minutes before serving.

AMOUNT

2 medium

250 g
250 g

2 medium

4 small

500 g

500 g

250 g

250 g

500 g

500 g

500 g (2)

2

4

500 g

500 g

500 g

250 g

2 medium

4 small

2 medium

4 small

500 g

250 g

250 g

500g

500 g

250 g

COOKING PROCEDURE

Trim. Rinse well. Place onto a dinner plate. Cover
with plastic wrap.

Wash and place in a freezer bag.
Cut into 4 cm pieces. Cook in 1-litre casserole dish

with 1 tablespoon water. Cover.
Arrange in a 1.5-litre casserole dish.

Combine beet with 1/2 cup water. Cover.
Cut into uniform florets. Arrange with flower to-

wards centre. Cover.
Arrange in a 23 cm flan dish. Arrange with stalk

towards outside. Cover.
Shred and cook in a 1-litre casserole dish with 2

tablespoons water. Cover.
Arrange in a 1.5-litre casserole dish. Combine car-

rots with 1 tablespoon water. Cover.
WHOLE. Wash well. Place on a dinner plate: cover

with plastic wrap: turn over after 3 minutes.
Stand, covered with foil, for 5 minutes.

Cut into uniform florets. Arrange with flower to­wards centre, with 1 tablespoon water. Cover.

Peel, cut into quarters. Place in a 20 cm pie plate with
1 tablespoon of water. Cover.

Arrange in a 1-litre casserole dish with 1/4 cup
water. Cover. Turn over during cooking.

Arrange in a 1.5-litre casserole dish with 1/3 cup
water. Cover. Turn over during cooking.

Cut into 2 cm cubes. Place in a 1-litre casserole dish
with 2 tablespoons water. Cover.

Sliced or whole. Place in a 1-litre casserole dish with
2 teaspoons butter. Cover.

Cook in a 1-litre casserole dish with 1 teaspoon
sugar and 1 tablespoon water. Cover.

Remove string from pod. Cook in a 1-litre casserole
dish with 1 tablespoon water.

Pierce skin with a fork. Place on turntable. Turn over
halfway through cooking. Allow to stand wrapped
in foil for 2-3 minutes.

Peel and cube potatoes. Cook, covered, in a 1-litre
casserole dish with 1/2 cup water.

Peel and cut into serving-size pieces. Place in a 1­litre casserole dish. Cover.

Wash and shred. Cook, covered, in a 1.5-litre casse­role dish with 2 tablespoons water.

Wash and place in a casserole dish with 1 table­spoon of butter or water. Cover. Pierce whole squash
with a fork.

Peel and cube potatoes. Cook, covered, in a 1-litre
casserole dish with 1/2 cup water.

Cut into quarters. Place in a 1-litre casserole dish.
Season and cover.

Cut into uniform-size pieces. Place in a 1-litre casse­role dish with 1 tablespoon water and 1 tablespoon
butter. Cover.

E – 12

MICROWAVE

TIME AT 100%

3-4 minutes

2-3 minutes
3-4 minutes

6-8 minutes

4-5 minutes

3-4 minutes

4-6 minutes

3-4 minutes

10-12 minutes

4-6 minutes

6-8 minutes

7-9 minutes

14-16 minutes

6-8 minutes

4-6 minutes

2-4 minutes

2-3 minutes

4-6 minutes

7-9 minutes

5-7 minutes

3-5 minutes

4-5 minutes

5-7 minutes

4-5 minutes

3-4 minutes

FROZEN VEGET ABLE CHAR T

1. Cook vegetables in a flan dish. Cover with a lid or plastic wrap.

2. Stir halfway through cooking.

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

VEGETABLE

Beans (green, cut)
Broccoli

Brussels sprouts
Carrots (whole)

(sliced)

Cauliflower

Corn (on cob)

(kernel)

Peas (green)
Spinach
Mixed Vegetables

WEIGHT

250 g
500 g

500 g
500 g

500 g
500 g

4 pieces

(500 g)

250 g

250 g
250 g
250 g

MICROWAVE

TIME AT 100%

4-6 minutes

8-10 minutes

7-9 minutes
7-9 minutes

7-9 minutes

8-10 minutes

10-12 minutes

4-6 minutes

4-6 minutes
5-6 minutes
4-5 minutes

SPECIAL PROCEDURES

Break apart as soon as possible.
Arrange with flower towards the centre.

Break apart as soon as possible. Arrange
with flower towards the centre.

Add 1/2 cup water and 1 teaspoon sugar.
Turn 3-4 times during cooking.
Add 3 tablespoons water and 1 teaspoon of
butter.

Break apart as soon as possible.

FOOD

Beverage
250 ml per cup
(room temp.)

Canned food
(eg. Spaghetti,
Baked Beans)
(room temp.)

Canned Soup
250 ml per cup
(room temp.)

Dinner Plate-400 g
per serve
(refrigerated)

Casserole
250 g per serve
(refrigerated)

REHEATING-FOOD CHART

WEIGHT

1 cup

2 cups

440 g can
740 g can

1 cup

2 cups

1 serve

1 serve

2 serves

COOKING TIME AND

POWER LEVEL

1

/2 minutes on 100%

2-2

1

/2 minutes on 100%

4-4

4-5 minutes on 100%
7-8 minutes on 100%

2-21/2 minutes on 100%
41/2-51/2 minutes on 100%

81/2-91/2 minutes on 50%

6-7 minutes on 50%
11-12 minutes on 50%

NOTE: Room Temperature +20˚C

SPECIAL INSTRUCTIONS

Stir after heating.

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

Stir halfway through cooking.
Stir after heating.

Cover plate with plastic wrap. Place
directly on turntable. Allow to stand
2-3 minutes.
* Slice potato.

Place in a casserole dish, cover with
lid. Place directly on turntable. Stir
halfway through cooking. Allow to
stand for 2-3 mins.

Refrigerator Temperature +3˚C

E – 13

RECIPES

APPETIZERS/SOUP

SAVOURY MUSHROOMS

24 small cup mushrooms

6 slices multigrain bread
4 rashers bacon, chopped
4 shallots, finely chopped

1/2 cup grated cheese

2 eggs

2 tablespoons mixed herbs

(thyme, oregano, sage, marjoram, parsley)

1. Remove stalks from mushrooms.

2. Process bread into fine crumbs.

3. Cook bacon between paper-towel for 2 min­utes on 100%. Add shallots and cook a further
minute.

4. Mix breadcrumbs, bacon, shallots, cheese,
eggs and herbs until well combined.

5. Spoon mixture into mushrooms. Place 12
mushrooms on the outside of the turntable
and cook for 1-1

QUICK NACHOS

200 g packet corn chips

250 g barbecue-flavour dip

2 tablespoons tomato paste

1/4 cup grated tasty cheese

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

2. Mix dip and sour cream together. Pour over
corn chips.

3. Spread tomato paste over dip.

4. Sprinkle with cheese.

5. Cook for 4-5 minutes on 100%.

6. Serve immediately with guacamole (avocado
dip).

PUMPKIN SOUP

1 kg pumpkin, peeled and chopped

2 small onions, chopped

salt and pepper to taste

Place pumpkin, onion and stock in a large bowl.

1.

2. Cover and cook for 15-18 minutes on 100%.

3. Place in a blender or processor and blend until
smooth.

4. Transfer to a serving bowl and stir in cream
and nutmeg. Season to taste.

1/2

minute on 100%.

1/2 cup sour cream

1 cup chicken stock

1 cup cream

nutmeg

Makes 24

Serves 4

Serves 4-6

CREAM OF TOMATO SOUP

1 small onion, peeled and chopped

1 rasher bacon, rind removed, and chopped

30 g butter

1 carrot, peeled and sliced

1 stick celery, chopped

2 tablespoons flour

3 large tomatoes, quartered

600 mL chicken stock

bouquet garni (A combination of dried herbs

such as thyme, parsley and bay)

salt and pepper

2 tablespoons cream

chopped parsley

1. Cook onion and bacon in the butter for 3
minutes on 100%.

2. Add carrot and celery. Cover and cook a fur­ther 3 minutes on 100%.

3. Sprinkle in flour and stir. Add the quartered
tomatoes, stock and bouquet garni. Cover and
cook for 15-20 minutes on 100%.

4. Remove bouquet garni; purée.

5. Return to the microwave, adding cream, pars­ley and seasonings. Cover and cook for 3-5
minutes on 70%.

Serves 4

VEGETABLE FRITTATA

2 large potatoes, peeled and thinly sliced

1 onion, thinly sliced

5 eggs

450 g sour cream

340 g can asparagus spears, drained

1/2 red capsicum, cut into strips

2 zucchinis, cut into strips

2 tablespoons parmesan cheese

1. Arrange potatoes and onion over base of
greased 25 cm pie plate.

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

3. Cook for 18-22 minutes on 70%.

4. Arrange asparagus, capsicum and zucchinis in
a circle over potato. Pour over remaining egg
mixture. Sprinkle with cheese.

5. Cook for 22-24 minutes on 70%.

6. Stand covered in foil for 5 minutes.

7. Cut into wedges.

Serves 4

E – 14

SEAFOOD

CRAB MORNAY

60 g butter

1/3 cup plain flour

1/2 teaspoon dry mustard

2 cups milk

1 onion, finely chopped

2 x 170 g cans crab meat, drained

2 hard-boiled eggs, sliced

salt and pepper

1/2 cup finely grated cheese

2 tablespoons cornflake crumbs

1. Melt butter for 1 minute on 100%. Stir in flour
and mustard. Cook a further 1 minute on 100%.

2. Gradually stir in milk. Cook for 5-7 minutes on
100%, stirring every 2 minutes.

3. Stir in onion, crab meat, eggs, salt and pepper
and 1/4 cup cheese.

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

5. Cook for 8-9 minutes on 50%.

6. Serve with fresh garden salad.

Serves 6

GARLIC PRAWNS

24 green king prawns

1/3 cup olive oil

2 tablespoons butter

3 cloves garlic, crushed

1 tablespoon chopped parsley

1. Peel and devein prawns, leaving tails intact.

2. Combine olive oil and butter. Cook for 3 min­utes on 100%. Stir in garlic. Cook for 1 minute
on 100%.

3. Stir in prawns. Cook for 4-6 minutes on 50%,
tossing every minute. Spinkle with parsley.

4. Serve in individual dishes with garlic bread.

Serves 4

CHEESY SALMON ROLLS

ROLLS

12 lasagne noodles

(The broadest of the ribbon pasta)(200 g packet)

250 g ricotta cheese (An Italian fresh,unripened

cheese with smooth and mild-tasting)

90 g cheddar cheese, grated

salt and pepper to taste

2 eggs, lightly beaten

210 g can red salmon, drained

2 teaspoons lemon juice

SAUCE

1 tablespoon cornflour

415 g can tomato purée

2 tablespoons parsley, chopped

ROLLS

1. Pour 1 litre (4 cups) hot water into a large dish.
Layer noodles into water. Cook 4-5 minutes on
100%.

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 12-14 minutes on 70% or until noodles are
tender.

Serves 4-6

E – 15

POULTRY

CHICKEN IN A POT

4 chicken thighs

1/4 cup plain flour

2 rashers bacon, finely chopped

1 green capsicum, diced

1 onion, finely chopped
425 g can peeled tomatoes
1 tablespoon tomato paste

2 chicken stock cubes

1 tablespoon soy sauce

salt and pepper

100 g mushrooms, sliced

1. Toss chicken thighs in flour.

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

3. Cover and cook for 25-30 minutes on 70%.
Stir 2-3 times during cooking.

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

Serves 4-6

CHICKEN WITH BACON AND

LEEK SEASONING

1.5 kg chicken

60 g butter, melted

1 leek, finely chopped

11/2 cups wholemeal breadcrumbs

1 egg yolk

salt and pepper

20 g butter, melted, extra

1. Combine all stuffing ingredients.

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

3. Brush chicken with extra melted butter.

4. Place chicken on a rack, breast-side down,
cook for 18-22 minutes on 70%.

5. Turn over, cook a further 18-22 minutes on
70%.

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

Serves 4

APRICOT CHICKEN

4 chicken thighs

1 packet French onion soup

1 tablespoon plain flour

250 mL apricot nectar

825 g can apricot halves, drained

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

2. Cook chicken for 15 minutes on 70%.

3. Pour over apricot nectar and apricots.

4. Cook, covered, for 15-20 minutes on 70%.

5. Serve hot with pasta.

Serves 4

CHEESE AND HERB CHICKEN

LEGS

1 tablespoon chopped parsley

2 teaspoons basil

1 teaspoon tarragon

1 teaspoon dill

1 teaspoon mustard powder

1/2 teaspoon paprika

salt and pepper

2 teaspoons sesame seeds

45 g butter, melted

4 large chicken drumsticks

60 g crushed crackers + 15 g cheese (grated)

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 herb mixture between skin and chicken.

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

5. Place on rack, cook for 10-12 minutes on 70%,
turning over halfway through cooking.

Serves 4

E – 16

MEAT

SHEPHERD’S PIE

2 large potatoes

1 tablespoon butter

1 tablespoon milk

salt and pepper

500 g minced beef

1 onion, chopped

1 tablespoon gravy powder

1/2 cup tomato sauce

1 tablespoon Worcestershire sauce

(A hot sauce containing soy sauce, vineger,

molasses, chilis and tropical fruits and spices)

1 tomato, chopped

2 tablespoons parsley

1 egg, beaten

1. Peel and cut potatoes into 2.5 cm cubes. Add 2
tablespoons water; cover and cook for 14-16
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 3-litre casserole dish.

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

7. Cook for 20-22 minutes on 70%.

8. Allow to stand for 10 minutes before serving.

Serves 4-6

SPRINGTIME LAMB CASSEROLE

1 packet (30 g) French onion soup

1/4 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 28-30 minutes on 50%,
stirring during cooking.

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

5. Cook a further 12-15 minutes on 50%.

Serves 4

LASAGNE

MEAT SAUCE

30 g butter

1 onion, chopped

1 kg topside mince

1/4 cup tomato paste

240 g jar bolognese sauce

(pasta sauce made from

minced meat and tomato)
200 g can champignons, drained
1 clove garlic, crushed (optional)

CHEESE SAUCE

90 g butter

1/3 cup flour

1 3/4 cups milk

125 g tasty cheese, grated

200 g packet instant lasagne noodles

100 g mozzarella cheese, grated

(An Italian unripened curd cheese

with a mild, creamy taste)

MEAT SAUCE

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

2. Stir in mince. Cook, uncovered, for 12-15 min­utes on 70%, stirring every 2 minutes. Drain
excess fat.

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

CHEESE SAUCE

1. Melt butter for 40-50 seconds on 100%. Stir in
flour; cook for further 1 minute on 100%.

2. Gradually stir in milk, Cook for 5-6 minutes on
100%, stirring every minute.

3. Stir in tasty cheese.

TO ASSEMBLE

1. Cover base of a 26 cm round dish with meat
sauce. Dip lasagne noodles in hot water then
place a layer of lasagne noodles on top. Spoon
in one-third of remaining meat sauce. Spread
with one-third of cheese sauce.

2. Repeat process, ending with cheese sauce.

3. Sprinkle with mozzarella cheese.

4. Cook for 20-24 minutes on 70%.

5. Allow to stand 10 minutes before serving.

6. Serve with a fresh garden salad and bread.

Serves 8

E – 17

VEGETABLES

CAULIFLOWER AU GRA TIN

500 g cauliflower florets

30 g butter

2 tablespoons flour

1 cup milk

1 teaspoon mustard

1/2 cup grated cheese

paprika

1. Place cauliflower in a flan dish. Cover and cook
for 6-8 minutes on 100%, until tender. Drain.

1/2

2. Melt butter in a Pyrex jug for 1-1
100%.

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

4. Gradually stir in milk and mustard. Cook for 3­4 minutes on 100%, stirring every minute.

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

7. Cook for 3-4 minutes on 100%.

minutes on

Serves 4-6

SCALLOPED POTATOES

3 large potatoes (approx. 500 g),

peeled and sliced thinly

1/4 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 minutes on
100%.

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, 11-13 minutes on 70%.

Serves 4-6

EASY HOME-MADE RICE RISOTTO

1 onion, diced

60 g butter

4 rashers bacon, diced

(or 1 cup cooked chicken or ham)

3 chicken or beef stock cubes

2 cups boiling water

1 cup long-grain rice, washed well

1 cup assorted finely chopped vegetables, e.g.

carrots, zucchinis, mushrooms

1. Place onion, butter and bacon in large casse­role dish. Cook for 3-5 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 15-20 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.

Serves 6-8

HONEY CARROTS

500 g carrots, sliced lengthwise

60 g butter

1 tablespoon grated orange rind

2 tablespoon honey

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 9-11 minutes on 100%.

Serves 4

VEGETABLE PLATTER

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 6-8 minutes on 100%.

Serves 4

E – 18

DESSERTS

CALIFORNIAN APPLE CRUNCH

800 g can pie apple

340 g buttercake mix (see * below)

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 for 8-9 minutes on 100%.

6. Serve warm with whipped cream.

Serves 6-8

* You can also use the mixture of the following

instead of the cake mix;

1 1/2 cup flour
3 teaspoons suger
3 teaspoons skim milk powder
salt

BAKED APPLES

3/4 cup walnuts

1/4 cup brown sugar

2 teaspoons mixed spice

4 large apples

2 tablespoons lemon juice

30 g butter, melted

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 7-9 minutes on 100%. Allow to stand

for 5 minutes.

6. Serve with whipped cream.

Serves 4

SHARP CORPORATION OSAKA, JAPAN TINS-A651WRR0-HR82

E – 19