800W (IEC 60705)
OPERATION MANUAL
with COOKBOOK
R-21FBSTM /
R-22FBSTM
MICROWAVE OVEN
R-21+22FBSTM Operation Manual 22/10/2003 09:40 Page A
OPERATION MANUAL
This operation manual contains important information which you
should read carefully before using your microwave oven.
IMPORTANT:
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.
If you require any advice or assistance regarding your
Sharp product, please visit our website:
www.sharp.co.uk/customersupport
Customers without Internet access may telephone:
08705 274277 (9am - 5pm)
(01) 676 0648 (from Ireland)
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page B
1
CONTENTS
YOUR OVEN AND
ACCESSORIES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
C
ONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
S
AFETY:
Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 - 6
O
PERATION:
Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
How Your Oven Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
How to Operate Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 - 11
Automatic Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 - 15
C
ONVENIENT FUNCTIONS:
Sequence Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Auto Minute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
C
OOKING
ADVICE
:
Microwave Cooking Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 - 18
Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Defrosting Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Reheating Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
A
FTERCARE:
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Tr oubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 - 24
To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
C
OOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 - 39
G
UARANTEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
S
PECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 1
2
YOUR OVEN AND ACCESSORIES
1
2
9
4678
5
OVEN:
1. Front trim
2. Oven lamp
3. Control panel
4. Waveguide cover (DO NOT REMOVE)
5. Seal packing
6. Oven cavity
7. Door seals and sealing surfaces
8. Door latches
9. Door opening handle
10. Fixing points (4 points)
11. Ventilation openings
12. Outer cabinet
13. Power cord support clip
14. Power cord
3
15
16
ACCESSORIES:
Check to make sure the following accessories are
provided:
15. Turntable 16. Roller stay
17. 4 fixing screws (not shown)
•Place the roller stay in the seal packing on the
floor of the cavity, then place the turntable on
to the roller stay, ensuring it is located firmly.
•To avoid turntable damage, ensure dishes or
containers are lifted clear of the turntable rim
when removing them from the oven.
NOTES:
• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it
is not damaged.
• After cooking fatty foods without a cover, always clean the cavity thoroughly, this must be dry and
free from grease. Built-up grease may overheat and begin to smoke or catch fire.
•Always operate the oven with the turntable and roller stay fitted correctly. This promotes thorough,
even cooking. A badly fitted turntable may rattle, may not rotate properly and could cause damage
to 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.
• When you order accessories, please quote both the PART NAME and MODEL NUMBER to
your dealer or SHARP approved service facility. The model number is located at the bottom of the
control panel.
WARNING:
The door, front trim, oven cavity, turntable and dishes will become very hot during
operation. To prevent burns, always use thick oven gloves.
14
13
11
10
12
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3
CONTROL PANEL
1
2
3
1. DIGITAL DISPLAY
2. INDICATORS
The appropriate indicator will flash or light up,
just above each symbol according to the
instruction. When an indicator is flashing,
press the required button (having the same
symbol) or do the necessary operation.
Stir
Turn over
Weight
Microwave power level
Cook
BUTTONS AND KNOB:
3. AUTOMATIC
4. POWER LEVEL
5. STOP
6. START/AUTO MINUTE
7. TIME/WEIGHT
4
5
6
7
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4
IMPORTANT SAFETY INSTRUCTIONS
• Remove all packing materials including the
feature sticker (if present). Do not remove the
plastic film from the inside of the oven window
as this protects it from dirt.
The waveguide cover prevents food and grease
from entering the waveguide
area where it could cause
damage.
DO NOT REMOVE THE
WAVEGUIDE COVER.
•Make sure the power supply cord is
undamaged (See “ELECTRICAL
CONNECTION” on page 6).
Do not allow the power supply cord to
run over any hot or sharp surfaces, such
as the hot air vent area at the top rear of
the oven.
• The socket must be readily accessible so that it
can be easily unplugged in an emergency.
• Do not use the oven outdoors.
Oven Use:
• The oven is for domestic use only.
•Never operate the oven 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.
•Never operate the oven with any object caught
in the door.
•Do not insert fingers or objects in the holes of
the door latch openings as this may damage
the oven and cause an electric shock.
Pacemaker: If you have a heart pacemaker,
consult your doctor or the pacemaker
manufacturer prior to oven use.
FIRE: If smoke is observed, switch off
and unplug the appliance and keep the
door closed in order to stifle any flames.
PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
LIQUIDS: Microwave heating of
beverages can result in delayed eruptive
boiling, therefore care has to be taken
when handling the container. Stir the
liquid prior to and during heating/
reheating, let liquid stand for at least 20
seconds in the oven after cooking.
INSTALLATION
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, until it has
been repaired by a SHARP trained
engineer. (See page 25 for details).
WARNING: Do not allow children
to use the oven without supervision
until 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.
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5
INSTALLATION
• This appliance has been tested and approved for use near domestic gas, electric and induction
hobs only.
• Sufficient space between hob and microwave should be allowed to prevent overheating of
microwave oven, surrounding cupboard and accessories.
•Do not operate the hob without pans
when the microwave oven is operating.
• The cupboard must be a minimum of
500 mm (A) above the worktop and
must not be installed directly above a
hob or other kitchen appliance e.g.
conventional oven or refrigerator.
• Care should be taken when attending
to the microwave oven while the hob
is on.
• The front of the oven can be cleaned
with mild soap and water.
Do not use commercial oven cleaners,
abrasive harsh cleaners, or those that
contain Sodium Hydroxide.
SAFE USE OF THE APPLIANCE
1. Remove all packaging and check carefully for
any signs of damage.
2. Fit the appliance into the kitchen cupboard
slowly, and without force, until the front
frame of the oven seals against the front
opening of the cupboard.
3. Ensure the appliance
is stable and not
leaning. Ensure that a
5mm gap is kept
between the
cupboard door above
and the top of the
frame (see diagram).
4. Fix the oven in position with
the screws provided.
The fixing points are located
on the top and bottom
corners of the oven (see
diagram, item 10, on page 2).
5. It is important to ensure that the installation
of this product conforms to the instructions in
this operation manual and the hob
manufacturer’s installation instructions.
If you require assistance concerning the
installation of the appliance, please contact
your nearest authorized Sharp service agent,
see page 25 for details.
INSTALLING THE APPLIANCE
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5 mm
A
A
6
INSTALLATION
IMPORTANT!
• The fuse from the cut-off plug should be
removed and the plug disposed of in a safe
manner.
• Under no circumstances should the cut-off
plug be inserted into a socket outlet as a
serious electric shock may occur.
• The plug must not be used without the fuse
cover fitted.
•If you have any doubt about your microwave
oven obtain the help of a qualified electrician.
• 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 25.
ELECTRICAL CONNECTION.
• Do not allow water to come into contact with
the power supply cord or plug.
• Insert the plug properly into the socket.
• Do not connect other appliances to the same
socket using an adaptor plug.
• If the power supply cord is damaged, it must
be replaced by a SHARP approved service
facility or a similarly qualified person to avoid a
hazard.
• When removing the plug from the socket
always grip the plug, never the cord as this may
damage the power supply cord and the
connections inside the plug.
• If the plug fitted to your oven is a rewireable
type and in the event of the socket outlet in
your home not being compatible with the plug
supplied, remove the plug properly (do not cut
off).
• If the plug fitted to your oven is a nonrewirable type and in the event of the socket
outlet in your home not being compatible with
the plug supplied, cut-off the mains plug.
• Refit with a suitable type, observing the wiring
code given in `To replace the mains plug’ on
page 25.
• The electrical outlet should be readily accessible so
that the unit can be unplugged easily in an emergency.
• The socket should not be postioned behind the
cupboard.
• The best position is above the cupboard, see (A).
When not connecting the power supply cord to position (A) it
should be removed from the support clip (see diagram, item 13,
on page 2) and routed under the oven.
• Connect the appliance a single phase 230-240V/50Hz
alternating current via a correctly installed earth socket.
The socket must be fused with a ≥10A fuse.
• If the appliance is to be operated in a non-European
country, the supply voltage, current type and frequency of the appliance indicated on
the rating plate must correspond with the specification of your power supply.
The rating plate can be found on the inside face of the control panel.
• The power supply cord may only be replaced by an electrician.
• Before installing, tie a piece of string to the power supply cord to facilitate connection to point (A)
when the appliance is being installed.
• When inserting the appliance into the high-sided cupboard, DO NOT crush the power supply cord.
CONNECTING THE APPLIANCE TO THE POWER SUPPLY
(A)
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7
HEATING CATEGORY
The 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.
HOW YOUR OVEN WORKS
Microwaves are energy waves, similar to those
used for TV and radio signals.
Electrical energy is converted into microwave
energy, which is directed into the oven cavity via
a waveguide. To prevent food and grease entering
the wave guide it is protected by the waveguide
cover.
Microwaves cannot pass through metal, because
of this the oven cavity is made of metal and there
is a fine metal mesh on the door.
During cooking the microwaves bounce off the
sides of the oven cavity at random.
Microwaves will pass through certain materials,
such as glass and plastic, to heat the food.
(See ‘Suitable Cookware’ on page 19).
Water, sugar and fat in food absorb microwaves
which cause them to vibrate. This creates heat by
friction, in the same way your hands get warm
when you rub them together.
The outer areas of the food are heated by the
microwave energy, then the heat moves to the
centre by conduction, as it does in conventional
cooking. It is important to turn, rearrange or stir
food to ensure even heating.
Once cooking is complete, the oven
automatically stops producing microwaves.
Standing time is necessary after cooking, as it
enables the heat to disperse equally throughout
the food.
Microwave output power
in Watts (based on
international (IEC 60705)
standard).
600 700 800 900 1000 Watts
OVEN
OUTPUT
POWER
Less heating time required
More heating time required
OVEN
OUTPUT
CATEGORY
Less heating time required
More heating time required
Letter representing the
oven heating category.
Microwave Symbol.
A B C D E
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.
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8
BEFORE OPERATION
Plug in the oven.
1. The oven display will flash:
2. Press the STOP button.
3. The display will show:
1.
2.
3.
x1
MICROWAVE POWER LEVELS
Power Level Press the Percentage
POWER
LEVEL button
HIGH x 1 100P
MEDIUM HIGH x 2 70P
MEDIUM x 3 50P
MEDIUM LOW x 4 30P
(Defrost)
LOW x 5 10P
(Defrost)
•Your oven has 5 power levels, as shown
opposite.
•To change the power level for cooking, enter
the cooking time and then press the POWER
LEVEL button.
Power level:
The microwave power level is varied by the
microwave energy switching on and off.
When using power levels other than 100P you
will be able to hear the microwave energy pulsing
on and off as the food cooks or defrosts.
IMPORTANT: The microwave power level will
cook at 100P unless you press the POWER
LEVEL button to the desired setting.
Check the power level:
To check the microwave power level during
cooking, press the POWER LEVEL button.
As long as your finger is pressing the POWER
LEVEL button the power level will be displayed.
The oven continues to count down although the
display will show the power level.
POWER LEVEL
BUTTON
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9
SETTING THE CLOCK
Your oven has a 12 hour and a 24 hour clock.
•To select the 12 hour clock, press and hold
the POWER LEVEL button for 3 seconds.
“12H” will appear on the display.
To set the time of day follow the instructions
opposite.
1. Select the clock type required.
2. Enter the hours by turning the
TIME/WEIGHT knob.
3. Press the POWER LEVEL button once.
4. Enter the minutes by turning the
TIME/WEIGHT knob.
5. To start the clock, press the POWER
LEVEL button once.
NOTES:
•Press the STOP button if you make a mistake
during programming.
• If the clock is set, when cooking is complete,
the display will show the correct time of day.
If the clock has not been set, the display will
only show “ : ” when cooking is complete.
• If the electrical power supply to your
microwave oven is interrupted, the display will
intermittently show “88:88” after the power is
reinstated. If this occurs during cooking, the
programme will be erased. The time of day will
also be erased.
• When you want to reset the time of day,
follow the opposite example again.
•To select the 24 hour clock, press and hold
the POWER LEVEL button for 3 seconds,
then press again.
“24H” will appear on the display.
x1
x1
x1 and hold for 3 seconds.
1. x1 and hold for 3 seconds.
2. x1 again.
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HOW TO OPERATE YOUR OVEN
MANUAL COOKING
• Enter the cooking time and use microwave power
levels 10P to 100P to cook (refer to page 8).
• Stir or turn the food, where possible, 2 - 3 times
during cooking.
• After cooking, cover the food and leave to stand.
• Refer to the cooking charts in the cookbook
section, pages 28 - 31.
Your oven enables you to cook and defrost food
using the automatic programmes, or to cook and
defrost food manually.
Automatic cooking and defrosting allows you to
cook and defrost using preset programmes
where the timings have been calculated for you,
e.g Auto Cook and Auto Defrost.
Manual cooking and defrosting allows you to
cook/defrost foods and weights which are not
included in the automatic programmes.
The following are examples of manual cooking
and defrosting.
For automatic cooking and defrosting refer to
pages 12 - 15.
Example:
To cook for 2 minutes 30 seconds on 70P
microwave power.
1. Enter the cooking time by turning the
TIME/WEIGHT knob.
2. Input the power level by pressing the
POWER LEVEL button twice.
Starting the oven:
Close the door and press the
START/AUTO MINUTE
button.
Stopping the oven:
If you want to stop the oven
during cooking, press the
STOP button once or open
the oven door.
If you want to cancel the
cooking programme, press
the STOP button twice.
Opening and closing the door:
To open the oven door, pull the door opening
handle.
The display will count down
through the cooking time.
3. Press the START/AUTO MINUTE button
once to start cooking.
x2
x1
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11
HOW TO OPERATE YOUR OVEN
NOTES FOR MANUAL COOKING AND
DEFROSTING:
•When the oven starts, the oven lamp will light
and the turntable will rotate clockwise or
anti-clockwise.
•Your oven can be programmed up to 90
minutes (90.00).
• If the door is opened during cooking/defrosting
to stir or turn over food, the cooking time on
the display stops automatically. The
cooking/defrosting time starts to count down
again when the door is closed and the
START/AUTO MINUTE button is pressed.
•When cooking/defrosting is complete, the time
of day will reappear on the display, if the clock
has been set.
• If you want to know the power level during
cooking, press the POWER LEVEL button.
As long as your finger is touching the button,
the power level will be displayed.
MANUAL DEFROSTING
• Enter the defrosting time and use microwave
power levels 10P or 30P to defrost (refer to
page 8).
• Stir or turn the food, where possible, 2 - 3
times during defrosting.
• After defrosting, cover the food in foil and
leave to stand until thoroughly defrosted.
• Refer to the defrosting charts in the cookbook
section, page 27.
Example:
To defrost for 10 minutes on 30P microwave
power.
1. Enter the defrosting time by turning the
TIME/WEIGHT knob.
2. Input the power level by pressing the
POWER LEVEL button 4 times.
The display will count down
through the defrosting time.
3. Press the START/AUTO MINUTE button
once to start defrosting.
x4
x1
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12
AUTOMATIC OPERATION
NOTE:
You can select the menu by holding down or
pressing the AUTOMATIC button until the
desired menu is displayed.
AUTO COOK enables you to cook 8 popular menus from
frozen or chilled. Please refer to the chart on pages 13 - 14.
AUTO DEFROST enables you to defrost 3 popular menus.
Please refer to the chart on page 15.
Follow the examples below for details on how to operate
these functions.
AUTO COOK Example:
To cook 0.5kg of Roast Beef from chilled.
2. Enter the weight by turning the
TIME/WEIGHT knob until the desired
weight is displayed.
AUTO DEFROST Example:
To defrost a 1.0kg Meat Joint.
1. Select the menu required by pressing the
AUTOMATIC button once.
x1 x9
The display will count down
through the cooking time.
3. Press the START/AUTO MINUTE button
once to start cooking.
2. Enter the weight by turning the
TIME/WEIGHT knob until the desired
weight is displayed.
1. Select the menu required by pressing the
AUTOMATIC button 9 times.
The display will count down
through the defrosting time.
3. Press the START/AUTO MINUTE button
once to start cooking.
WARNING:
The door, front trim, oven cavity,
turntable and dishes will become very hot
during operation. To prevent burns,
always use thick oven gloves.
x1 x1
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13
AUTOMATIC OPERATION
MENU WEIGHT RANGE COOKING PROCEDURE
AC-1 0.5kg - 1.5kg • Place meat in a flan dish on the turntable.
Chilled Roast • Turn meat over when the audible signal sounds.
Beef/Lamb • After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
AC-2 0.5kg - 1.5kg • Place meat in a flan dish on the turntable.
Frozen Roast • Turn meat over when the audible signal sounds.
Beef/Lamb • After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
AC-3 1.2kg - 1.6kg • Pierce skin a few times and place poultry breast
Chilled Roast side down in a flan dish on the turntable.
Poultry • Turn poultry over when the audible signal sounds.
• After cooking, leave poultry to stand wrapped in
aluminium foil for 10 minutes.
NOTE: This menu is only suitable for whole poultry.
AC-4 1.2kg - 1.6kg • Place poultry, breast side down, in a flan dish on
Frozen Roast the turntable.
Poultry • Turn poultry over when the audible signal sounds.
When cooking frozen poultry with giblets,
remove the giblets at first or second turn over.
• After cooking, leave poultry to stand wrapped in
aluminium foil for 10 minutes.
NOTE: This menu is only suitable for whole poultry.
AC-5 0.30kg - 0.60kg • Read and follow the IMPORTANT NOTE FOR READY
Chilled Ready MEALS on page 14.
Meals • For one section containers use a
Stirrable: skewer to pierce film in 5 places.
e.g. Spaghetti • For two section containers,
bolognese, pierce using a skewer.
Beef stew Pierce meat/main section 3 times and rice/pasta
section twice.
AC-6 0.30kg - 0.60kg • For food contained in bag(s), pierce 5 times on one
Frozen Ready side. Cook pierced side-up.
Meals • Where bags come already perforated, do not pierce.
Stirrable: • Place on the turntable.
e.g. Spaghetti • Stir when the audible signal sounds.
bolognese, • After cooking, leave to stand for 2 minutes before
Beef stew serving.
AUTO COOK CHART
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14
AUTOMATIC OPERATION
MENU WEIGHT RANGE COOKING PROCEDURE
AC-7 1 - 4 pieces • Pierce each potato in several places and place
Jacket Potatoes 1 potato = towards the edge of the turntable.
approx. 250g • Turn food over when the audible signal sounds.
• After cooking, leave to stand wrapped in aluminium
foil for 10 minutes.
AC-8 0.1kg - 0.3kg • Place rice/pasta in an appropriate sized bowl.
Rice/Pasta • Add the boiling water to rice/pasta.
Boiling Water: • Do not cover.
100g = 350ml water • Place in the centre of the turntable.
200g = 600ml water • Stir when the audible signal sounds.
300g = 900ml water • After cooking, stir and stand for 2 minutes before
draining and rinsing in boiling water.
AUTO COOK CHART
• Chilled foods are cooked from 5ºC.
•Frozen foods are cooked from -18ºC.
WEIGHT RANGE FOR AUTO COOK:
•Weigh all meat and poultry prior to cooking as the labelled weight is only approximate.
•Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.
• You are restricted to cook a weight within the range given in the chart.
•To cook weights or foods not included in this chart, please refer to the charts in the cookbook
section.
•For converting to lbs/oz refer to the conversion chart page 26.
NOTES FOR AUTO COOK:
• When action is required (example, to turn food over), the oven stops, the audible signals sound and
instructions will appear on the display. To continue cooking, press the START/AUTO MINUTE
button.
• The final food temperature will vary according to the initial food temperature. Check food is
thoroughly heated after cooking. If necessary, you can extend the cooking time manually.
• Do not use the AUTO MINUTE function during AUTO COOK, as the food may be overcooked.
• Before freezing foods, ensure food is fresh and of good quality.
IMPORTANT NOTE FOR READY MEALS:
• These menus are suitable for savoury microwave ready meals only.
• These menus are not suitable for non-stirrable ready meals e.g. lasagne, cottage pie etc.
•Always check food is thoroughly heated before serving, if necessary increase cooking time, using 70P
microwave power level and check the food every minute.
• Remove outer cardboard packaging as instructed by the manufacturer.
• If the food container is made of aluminium foil, remove the food and place in suitable container,
cover with microwave cling film and pierce in 5 places before heating. (See ‘Suitable Cookware’ on
page 19).
• If the container is covered with aluminium foil, remove foil, re-cover with microwave cling film and
pierce 5 times.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 14
15
AUTOMATIC OPERATION
•Frozen foods are defrosted from -18ºC.
WEIGHT RANGE FOR AUTO DEFROST:
•Weigh all meat and poultry prior to defrosting as the labelled weight is only approximate.
•Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.
• You are restricted to defrost a weight within the range given in the chart.
•To defrost weights or foods not included in this chart, please refer to the charts in the cookbook
section.
•For converting to lbs/oz refer to the conversion chart page 26.
NOTES FOR AUTO DEFROST:
• If necessary, shield small areas of meat or poultry with small flat pieces of aluminium foil.
This will prevent the areas from becoming warm during defrosting. Ensure the foil does not touch
the oven walls.
• Do not cook the meat or poultry until thoroughly defrosted.
• When action is required (example, to turn food over), the oven stops, the audible signals sound and
instructions will appear on the display. To continue defrosting, press the START/AUTO MINUTE
button.
• Do not use the AUTO MINUTE function during AUTO DEFROST, as the food may be overcooked.
MENU WEIGHT RANGE COOKING PROCEDURE
Ad-1 0.5kg - 1.5kg • Place meat in a flan dish on the turntable.
Meat Joint: • Turn meat over when the audible signal sounds.
Beef/Lamb/Pork • Stand, wrapped in foil, for 60 - 120 minutes until
thoroughly defrosted.
Ad-2 1.2kg - 1.6kg • Place poultry, breast side-up, in a flan dish on the
Whole Poultry turntable.
•Turn over when the audible signal sounds.
•Stand, wrapped in foil, for 60 - 90 minutes until
thoroughly defrosted.
Ad-3 0.3kg - 0.9kg • Place quarters, best side-up, in a flan dish on the
Chicken Quarters turntable.
•Turn over and rearrange when the audible signal
sounds.
•Stand, wrapped in foil, for 15 - 30 minutes until
thoroughly defrosted.
AUTO DEFROST CHART
R-21+22FBSTM Operation Manual 25/07/2003 12:06 Page 15
16
CONVENIENT FUNCTIONS
1. SEQUENCE COOKING
AUTO MINUTE enables you:
•To cook on 100P microwave power in multiples
of 1 minute.
•To extend cooking time in multiples of 1 minute.
NOTE: The overall time can be extended to a
maximum of 99 minutes.
2. AUTO MINUTE
This function allows you to cook using up to 3
different stages.
Once programmed there is no need to interfere
with the cooking operation as the oven will
automatically move onto the next stage.
NOTE: If 100P is required on the final stage, it is
not necessary to input the power level.
Example:
To cook for:
5 minutes on 70P microwave power (Stage 1)
16 minutes on 30P microwave power (Stage 2)
1. Enter the cooking time by turning the
TIME/WEIGHT knob.
2. Input the power level by pressing the
POWER LEVEL button twice.
STAGE 1
STAGE 2
3. Enter the cooking time by turning the
TIME/WEIGHT knob.
4. Input the power level by pressing the
POWER LEVEL button 4 times.
5. Press the START/ AUTO MINUTE button
once to start cooking.
Example: To cook for 2 minutes, press the
START/AUTO MINUTE
button twice.
x2
x4
x1
x2
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 16
17
MICROWAVE COOKING ADVICE
Arrange
Cover
Pierce
Stir, turn and
rearrange
Stand
Cooking Techniques
Place the thickest parts of food towards the outside of the
dish. e.g. Chicken drumsticks.
Foods that are placed towards the outside of the dish will
receive more energy, so cook quicker, than those in the
centre.
Certain foods benefit from being covered during microwave cooking, follow
recommendations where given.
Use vented microwave cling film or a suitable lid.
Foods with a shell, skin or membrane must be pierced in
several places before cooking or reheating as steam will
build up and may cause food to explode.
e.g. Potatoes, Fish, Chicken, Sausages.
NOTE: Eggs should not be heated using microwave power as they
may explode, even after cooking has ended.
e.g. poached, fried, hard boiled.
For even cooking it is essential to stir, turn and rearrange food during
cooking. Always stir and rearrange from the outside towards the centre.
Standing time is necessary after cooking so it enables the heat to disperse
equally throughout the food.
WARNING:
Follow instructions in the SHARP operation manual at all times.
If you exceed recommended cooking times and use power levels that are too high, food
may overheat, burn and, in extreme circumstances, catch fire and damage the oven.
Microwaves cook food faster than conventional
cooking. It is therefore essential that certain
techniques are followed to ensure good results.
Many of the following techniques are similar to
those used in conventional cooking.
COOKING ADVICE NOTES:
• Always attend the oven when in use.
• Ensure that the utensils are suitable for
use in a microwave oven. (See ‘Suitable
Cookware’ on page 19).
• Refer to the charts in the cookbook section for
recommended cooking times and power levels.
•Do not place hot foods/utensils on a cold
turntable or cold foods/utensils on a hot
turntable.
• Only use microwave popcorn within the
recommended packaging (follow the
manufacturers instructions). Never use oil
unless specified by the manufacturer and never
cook for longer than instructed.
WARNING:
Liquids and foods must not be heated in
sealed containers or jars/containers with
lids on, as pressure will build up inside and
may cause the jar/container to explode.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 17
18
MICROWAVE COOKING ADVICE
Check the temperature of food and drink and stir before serving. Take special
care when serving to babies, children or the elderly. The contents of feeding
bottles and baby food jars are to be stirred or shaken and the temperature is
to be checked before consumption to avoid burns.
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.
Composition
Density
Quantity
Size
Shape
Temperature of
food
Food Characteristics
Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less
heating time. Care should be taken as overheating can lead to fire.
Bones in food conduct heat, making the food cook more quickly. Care must
be taken so that the food is cooked evenly.
Food density will affect the amount of cooking time needed.
Light porous foods, such as cakes or bread, cook more quickly than heavy,
dense foods, such as roasts and casseroles.
The number of microwaves in your oven remains the same regardless of how
much food is being cooked. The cooking time must be increased as the
amount of food placed in the oven increases.
e.g. Four potatoes will take longer to cook than two.
Small foods and small pieces cook faster than large ones, as microwaves can
penetrate from all sides to the centre. For even cooking make all the pieces
the same size.
Foods which are irregular in shape, such as chicken breasts or drumsticks,
take longer to cook in the thicker parts. For even cooking, place the thickest
parts to the outside of the dish where they will receive more energy.
Round shapes cook more evenly than square shapes when microwave cooking.
The initial temperature of food affects the amount of cooking time needed.
Chilled foods will take longer to cook than food at room temperature.
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.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 18
19
SUITABLE COOKWARE
To cook/defrost food in a microwave oven, the
microwave energy must be able to pass through
the container to penetrate the food. Therefore it
is important to choose suitable cookware.
Round/oval dishes are preferable to
square/oblong ones, as the food in the corners
tends to overcook. A variety of cookware can be
used as listed below.
Cookware
Aluminium foil
Foil Containers
Browning dishes
China and ceramics
Glassware
e.g. Pyrex ®
Metal
Plastic/Polystyrene
e.g fast food containers
Cling film
Freezer/Roasting
bags
Paper - Plates, cups
and kitchen paper
Straw and wooden
containers
Recycled paper
and newspaper
Microwave Safe
✔ / ✘
✔
✔ / ✘
✔
✘
✔
✔
✔
✔
✔
✘
Comments
Small pieces of aluminium foil can be used to shield
food from overheating. Keep foil at least 2cm from
the oven walls, as arcing may occur.
Foil containers are not recommended unless
specified by the manufacturer, e.g. Microfoil ®,
follow instructions carefully.
Always follow the manufacturers instructions.
Do not exceed heating times given.
Be very careful as these dishes become very hot.
Porcelain, pottery, glazed earthenware and bone
china are usually suitable, except for those with
metallic decoration.
Care should be taken if using fine glassware as it
can break or crack if heated suddenly.
It is not recommended to use metal cookware as it
will arc, which can lead to fire.
Care must be taken as some containers warp, melt
or discolour at high temperatures.
Should not touch the food and must be pierced to
let the steam escape.
Must be pierced to let steam escape. Ensure bags
are suitable for microwave use.
Do not use plastic or metal ties, as they may melt
or catch fire due to the metal ‘arcing’.
Only use for warming or to absorb moisture.
Care must be taken as overheating may cause fire.
Always attend the oven when using these materials
as overheating may cause fire.
May contain extracts of metal which will cause
‘arcing’ and may lead to fire.
WARNING: When heating food in plastic or paper containers, monitor the oven
due to the possibility of ignition.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 19
20
DEFROSTING ADVICE
Using your microwave oven is the quickest
defrosting method.
It is a simple process but the following
instructions are essential to ensure the food is
thoroughly defrosted.
• Remove all packaging and wrapping before
defrosting.
•To defrost food, use microwave power levels
30P or 10P.
• Please refer to the defrosting chart on page 27
for further information.
Rearrange
Separate
Shield
Stand
Turn over
Foods that are placed towards the outside of the dish will defrost quicker than
foods in the centre. It is therefore essential that the food is rearranged up to 4
times during defrosting.
Move closely packed pieces from the outside to the centre and rearrange
over-lapping areas.
This will ensure that all parts of the food defrosts evenly.
Foods may be stuck together when removed from the freezer. It is important
to separate foods as soon as it is possible during defrosting.
e.g. bacon rashers, chicken fillets.
Some areas of food being defrosted may become warm. To prevent them
becoming warmer and starting to cook, these areas can be shielded with small
pieces of foil, which reflect microwaves, e.g. legs and wings on a chicken.
Standing time is necessary to ensure food is thoroughly defrosted.
Defrosting is not complete once the food is removed from the microwave
oven. Food must stand, covered, for a length of time to ensure the centre has
completely defrosted.
It is essential that all foods are turned over up to 4 times during defrosting.
This is important to ensure thorough defrosting.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 20
21
REHEATING ADVICE
Plated meals
Sliced meat
Poultry portions
Casseroles
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 50P, stir/rearrange
halfway through reheating.
NOTE: Ensure the food is thoroughly reheated before
serving.
Cover with vented microwave cling film and reheat on
50P. Rearrange at least once to ensure even reheating.
NOTE: Ensure the meat is thoroughly reheated before
serving.
Place thickest parts of the portions to the outside of the
dish, cover with vented microwave cling film and reheat
on 70P.
Turn over halfway through reheating.
NOTE: Ensure the poultry is thoroughly reheated
before serving.
Cover with vented microwave cling film or a suitable lid
and reheat on 50P.
Stir frequently to ensure even reheating.
NOTE: Ensure the food is thoroughly reheated before
serving.
For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly
reheated before serving.
NOTES:
• 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, e.g. mince pies or Christmas pudding.
•Never heat oil or fat for deep frying as this may lead to overheating and fire.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturer’s
instructions on the can.
To achieve the best results when reheating, select a suitable microwave power level appropriate to the
type of food. e.g. A bowl of vegetables can be reheated using 100P, while a lasagne which contains
ingredients that cannot be stirred, should be reheated using 50P.
Never heat liquids in narrow-necked containers, as this could result in the
contents erupting from the container and may cause burns.
The contents of feeding bottles and baby food jars are to be stirred or shaken
and the temperature is to be checked before consumption to avoid burns.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 21
22
CLEANING & MAINTENANCE
OVEN INTERIOR
• It is important to clean the interior of your
microwave oven after each use.
•To clean the oven interior, use a mild detergent
solution, such as washing-up liquid, with warm
water on a soft cloth.
•Food and liquid splashes will build-up on the
oven walls and ceiling. If grease, fat and food
debris is allowed to build-up in the oven
interior it may overheat, smoke or even catch
fire when next using the oven.
•Keep the waveguide cover clean at all times.
The waveguide cover is constructed from a
fragile material and should be cleaned with
care (follow the cleaning instructions above).
NOTE: Excessive soaking may cause
disintegration of the waveguide cover.
The waveguide cover is a consumable part and
without regular cleaning, will need to be
replaced.
•Food will release steam during cooking and
cause condensation inside the oven and door.
It is important to wipe the oven dry. A buildup of condensation will eventually lead to rust
forming on the oven interior.
• Do not allow grease or dirt to build-up
on the door seals or areas around the
door. This may prevent the door from
closing correctly and may cause a
leakage of microwaves (follow the
cleaning instructions opposite).
• Ensure the turntable and roller stay are
cleaned after every use with a mild washing-up
liquid solution and dried. This will prevent the
build-up of grease and food debris.
The turntable is dishwasher safe.
FRONT TRIM
•Wipe the outside of the microwave oven with
a mild detergent solution, such as washing-up
liquid, with warm water on a soft cloth.
• The control panel must be wiped clean and
dried with the door open, therefore
inactivating the oven.
NOTES:
•Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven.
•Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor.
Excess water spillage through these holes will cause damage to the oven interior.
• Failure to maintain your oven in a clean condition could adversely affect the life of the oven and
possibly result in a hazardous situation.
Cleaning tip - For easier cleaning of your oven:
Place half a lemon in a bowl, add 300ml (1/2 pint) water and heat on 100P for 10 - 12 minutes.
Wipe the oven clean using a soft, dry cloth.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 22
23
TROUBLESHOOTING
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.
Follow this simple check below:
Place half a cup of water on the turntable and
close the door. Programme the oven to cook for
1 minute using 100P microwave power.
1. Does the oven lamp come on when it is
cooking?
2. Does the turntable rotate?
3. Does the cooling fan work? (You will hear the
fan sound.)
4. After 1 minute does the audible signal sound?
5. Is the water in the cup hot?
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 the
following page.
NOTE:
If you cook food for more than the standard time
(see chart opposite) using the same cooking
mode, the oven’s safety mechanisms
automatically activate. The microwave power
level will be reduced.
• 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 and Modifications: Do not attempt to
operate the oven if it is not working properly.
• Outer Cabinet & Lamp Access: Never remove
the outer cabinet. This is very dangerous due
to high voltage parts inside which must never
be touched, as this could be fatal.
Your oven is not fitted with a lamp access
cover. If the lamp fails, do not attempt to
replace the lamp yourself, call a SHARP
approved service facility.
WARNING:
Never adjust, repair or modify the oven
yourself. It is hazardous for anyone other
than a SHARP trained engineer to carry
out servicing or repairs.
This is important as it may involve the
removal of covers that provide protection
against microwave energy.
Cooking Mode
Microwave 100P
cooking
Standard Time
20 Minutes
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 23
24
TROUBLESHOOTING
ANSWER
When the 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 from the potatoes and that they have been
pierced, place 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 and OFF during cooking/defrosting.
The cabinet may become warm to the touch - keep children away.
QUERY
Draught circulates
around the door.
Condensation forms in
the oven, and may drip
from the door.
Flashing or arcing from
within the cavity when
cooking.
Arcing potatoes.
The display is lit but the
control panel will not
work when pressed.
Oven cooks too slowly.
Oven makes a noise.
Outer cabinet is hot.
TROUBLESHOOTING CHART
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 24
25
TO REPLACE THE MAINS PLUG
CALLING FOR SERVICE
• 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
SHARP Customer Information Centre.
Telephone: 08705 274277 (office hours).
•For general information and assistance with
oven queries, please contact our
Customer Information Centre:
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
Website: www.sharp.co.uk/customersupport
•Replacement accessories may be obtained
from our main parts distributor:
Willow Vale Electronics Ltd.
Telephone: 0121 766 5414
The wires in the mains cable are colour coded as
shown:
Green and yellow stripes = EARTH
Blue = NEUTRAL
Brown = LIVE
As the colours 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:
• 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.
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.
WARNING: THIS APPLIANCE
MUST BE EARTHED
If you have any doubts about your
electrical supply ask a qualified
electrician.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 25
26
COOKBOOK
CONVERSION CHARTS
WEIGHT MEASURES
15g 1/
2oz
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb
VOLUME MEASURES
30ml 1fl.oz
100ml 3fl.oz
150ml 5fl.oz (
1
/4 pint)
300ml 10fl.oz (1/
2 pint)
600ml 20fl.oz (1 pint)
SPOON MEASURES
1.25ml
1
/4 teaspoon
2.5ml
1
/2 teaspoon
5ml 1 teaspoon
15ml 1 tablespoon
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
I
NTRODUCTION &CONVERSION C
HARTS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
DEFROSTING CHART
:
Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
C
OOKING C
HART
Meat, Poultry and Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Rice, Pasta and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
R
EHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 - 39
COOKERY NOTES
• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only approximate.
• 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 serving quantities are approximate.
• The recipes in this cookbook were developed using chilled eggs and fat.
Room temperature ingredients may give a different result.
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly.
• Serve all dishes immediately unless otherwise stated.
• 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.
• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
•Frozen foods are to be cooked from -18°C.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 26
27
DEFROSTING CHART
10P
Stage 1: 30P
Stage 2: 10P
10P
10P
10P
30P
10P
10P
10P
30P
30P
30P
30P
30P
30P
10P
10P
10P
Place in a flan dish. Turn over 4 - 5 times during
defrosting. Shield.
Place on a plate.
Calculate the cooking time.
Use Sequence cooking. (Page 16).
Stage 1: Defrost on 30P for the first quarter
of the cooking time.
Stage 2: Defrost on 10P for the remaining
cooking time. 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 on a plate. Separate and re-arrange twice
during defrosting. Shield.
Place on a plate. Turn over and separate twice
during defrosting.
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 bowl. Turn 3 - 4 times, removing
defrosted mince each time.
Place in a flan dish. Separate and re-arrange
twice during defrosting. Shield.
Place in a flan dish. Separate and re-arrange
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.
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
Minced Turkey
Whole Fish
(Trout, Mackerel)
Fish Fillets/Steaks
Apples/Blackcurrants/
Redcurrants/Raspberries/
Blackberries/Gooseberries/
Rhubarb/Strawberries
Bread (sliced)
Pastry
(Puff or Shortcrust)
Savoury or Sweet Pies
(cooked)
60 - 120
Minutes
15 - 30
Minutes
25 - 30
Minutes
25 - 30
Minutes
25 - 30
Minutes
15 - 20
Minutes
5 - 10
Minutes
15 - 20
Minutes
60 - 90
Minutes
25 - 30
Minutes
15 - 20
Minutes
15 - 30
Minutes
15 - 30
Minutes
15 - 20
Minutes
5 - 10
Minutes
10 - 15
Minutes
15 - 30
Minutes
15 - 30
Minutes
FOOD DEFROST MICRO ▼ METHOD ● STANDING
TIME POWER LEVEL TIME
NOTES:
▼ 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.
28 - 30 Minutes/
450g
10 - 12 Minutes/
450g
14 - 15 Minutes/
450g
14 - 15 Minutes/
450g
9 - 10 Minutes/
450g
7 - 8 Minutes/
450g
10 - 12 Minutes/
450g
10 - 12 Minutes/
450g
20 - 22 Minutes/
450g
8 - 9 Minutes/
450g
10 - 12 Minutes/
450g
8 - 9 Minutes/
450g
8 - 9 Minutes/
450g
7 - 8 Minutes/
450g
6 Minutes/
400g
8 Minutes/
450g
13 - 14 Minutes/
500g pie
18 - 19 Minutes/
800g pie
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 27
28
COOKING CHART
FOOD COOKING MICRO ▼ METHOD ● STANDING
TIME POWER LEVEL TIME
10 Minutes
10 Minutes
10 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 Minutes
2 Minutes
10 Minutes
4 - 5 Minutes
10 Minutes
4 - 5 Minutes
4 - 5 Minutes
1 Minute
10 Minutes
5 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes
9 - 10 Minutes/
450g
11 - 12 Minutes/
450g
16 - 17 Minutes/
450g
10 Minutes/
6 burgers
(50g each)
8 Minutes/
450g
8 -9 Minutes/
450g sausages
6 - 7 Minutes
450g sausages
15 - 16 Minutes/
450g
10 - 11 Minutes/
450g
20 - 21 Minutes/
450g
18 - 19 Minutes/
450g
14 - 15 Minutes/
450g
3 Minutes/
2 - 4 slices
12 - 13 Minutes/
450g
11 Minutes/
450g
10 Minutes/
450g
(Max 1350g)
7 - 8 Minutes/
450g
7 - 8 Minutes/
450g
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
100P
70P
70P
100P
70P
70P
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 bowl.
Stir 3 - 4 times during cooking.
Place in a flan dish.
Cover with cling film, pierce.
Place in a flan dish.
Cover with cling film, pierce.
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
(Shoulder, Leg)
Pork Chops
(with bone)
Pork Chops
(boneless)
Bacon
Whole Poultry:
Chicken, Turkey &
Duck
Chicken/Turkey
Por tions, Breasts &
Drumsticks
Minced Turkey
Fish Fillets
Whole Fish & Steaks
(Trout, Mackerel)
NOTE: Prior to cooking, food is refrigerated, 5°C.
▼ Method: If shielding is necessary, use small pieces of foil.
● Standing Time: During recommended standing time, wrap or cover food in foil.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 28
29
COOKING CHART
NOTES:
•Fresh vegetables and fruit are cooked from 20°C (ambient temperature).
•Frozen vegetables are cooked from -18°C.
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
5 Minutes
4 Minutes
2 Minutes
2 Minutes
2 Minutes
3 Minutes
2 Minutes
3 Minutes
2 Minutes
2 Minutes
2 Minutes
Aubergines &
Cabbage (fresh)
Green Beans
(fresh)
Brussels Sprouts
(fresh)
Broccoli, Carrots,
Cauliflower, Celery
Corn on the Cob
(fresh)
Courgettes & Leeks
(fresh)
Parsnips & Spinach
(fresh)
Peas (fresh)
Potatoes, Jacket
(250g - each)
Potatoes, Boiled
(old & new - fresh)
Swede & Turnips
(fresh)
Green Beans &
Cabbage
(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
6 Minutes/
225g
6 Minutes/
225g
6 Minutes/
225g
7 Minutes/
2 Cobs
5 Minutes/
225g
6 Minutes/
225g
5 Minutes/
225g
12 Minutes/
2 potatoes
11 - 12 Minutes/
225g
8 Minutes/
225g
6 Minutes/
225g
7 Minutes/
225g
7 Minutes/
225g
6 Minutes/
225g
12 Minutes/
2 cobs
6 Minutes/
225g
6 Minutes/
450g
6 Minutes/
450g
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
Slice/chop. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
Add 45ml (3 tbsp) water. Cover.
Stir halfway through cooking.
Slice or break into florets.Add 30ml (2 tbsp)
water. Cover. Stir halfway through cooking.
Add 45ml (3 tbsp) water. Cover.
Stir halfway through cooking.
Slice. Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
Slice. Add 45ml (3 tbsp) water. Cover.
Stir halfway through cooking.
Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
Prick in several places.
Place on the edge of the turntable.
Cut into quarters. Add 60ml (4 tbsp) water.
Cover. Stir halfway through cooking.
Dice. Add 45ml (3 tbsp) water. Cover dish.
Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) 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.
FOOD COOKING MICRO METHOD STANDING
TIME POWER LEVEL TIME
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 29
30
COOKING CHART
FOOD ❇ COOKING MICRO METHOD ● STANDING
TIME POWER LEVEL TIME
14 - 15 Minutes
20 - 21 Minutes
11 - 12 Minutes
12 - 13 Minutes
10 - 11 Minutes
11 - 12 Minutes
4 - 5 Minutes
4 - 5 Minutes
6 - 7 Minutes
7 - 8 Minutes
8 - 9 Minutes
15g margarine
4 eggs (medium)
90ml (6 tbsp) milk
salt & pepper
15g margarine
2 eggs (medium)
60ml (4 tbsp) milk
salt & pepper
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
30 Seconds
30 Seconds
Add 300ml (1/2 pint) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
1 Whisk together eggs and milk. Season.
2 Place butter in a 25cm (10”) flan dish.
Heat on 100P for 30 seconds, until melted.
Coat the dish with the melted butter.
3 Pour omelette mixture into flan dish.
Cook on 70P for 3 minutes.
Whisk mixture and cook again on 100P for
4 minutes.
1 Melt the butter in a bowl on 70P for 30
seconds.
2Add the eggs, milk and seasoning and mix
well.
3 Cook on 70P for 3 minutes, stirring every
minute, stir well after cooking.
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
White Rice
(long grain)
Brown Rice
Spaghetti
(short cut)
Macaroni
(short cut)
Ta gliatelle
Pasta Shells
Spaghetti/
Ta gliatelle
Fusilli/Penne/
Conchiglie/
Farfalle
Ravioli
To r tellini
(white)
To r tellini
(brown)
Omelette
Scrambled
DRIED PASTA
FRESH PASTA (chilled)
EGGS INGREDIENTS
• Ensure you read all cookery notes on page 26.
• Eggs and Fresh Pasta are cooked from 5°C (chilled).
❇ 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: After standing, rinse rice and pasta in boiling water prior to serving.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 30
31
REHEATING CHART
FOOD COOKING MICRO METHOD STANDING
TIME POWER LEVEL TIME
6 - 7 Minutes
for 425g can
40 seconds
for 125g slice
1 Minute
for 175g pudding
40 - 50 seconds
for 2 rolls/croissants
1 Min. 10 Secs for
2 sausage rolls
2 Minute for
4 sausage rolls
3 Minutes for
6 sausage rolls
4 - 5 Minutes
for 175g quiche
6 - 7 Minutes
for 400g quiche
8 - 9 Minutes
for 600g quiche
4 - 5 Minutes
for 150g pie
9 - 10 Minutes
for 600g pie
20 - 30 Seconds
for 50 - 70g pie
4 - 5 Minutes
for 450g pie
7 - 8 Minutes
for 600g pie
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
50P
50P
50P
Remove from the can.
Place in a dish and cover.
Stir halfway through cooking.
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 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 in a flan dish. Do not exceed cooking
time advised by food manufacturer.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
Remove foil container.
Place in a flan dish or on a plate.
2 Minutes
30 Seconds
30 Seconds
Nil
30 Seconds
30 Seconds
30 Seconds
1 - 2 Minutes
2 - 3 Minutes
3 - 4 Minutes
2 - 3 Minutes
3 - 4 Minutes
1 Minute
1 - 2 Minutes
2 - 3 Minutes
Canned foods
(soups, beans,
vegetables, etc.)
Christmas
pudding
Bread rolls/
Croissants
Sausage rolls
(cooked, chilled
approx. 50g each)
Quiche,
(cooked, chilled)
Meat Pie
(cooked, chilled)
Fruit Pie
(cooked, chilled)
NOTES:
•Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.
• DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 31
32
RECIPES
Serves 2 - 4
2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove seeds and
membranes. Place in a greased 25cm (10”) flan dish.
2 In a medium bowl, combine all remaining ingredients
except for the cheese. Fill the pepper halves with
equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on 70P for 12
minutes.
STUFFED PEPPERS
Serves 2 - 4
200g dried crispy onions
30ml (2 tbsp) honey mustard
15ml (1 tbsp) wholegrain mustard
1 egg (medium)
300g skinless chicken fillets
1 Place the onions in a flan dish.
2 In a small bowl, mix the mustards and egg together.
3 Cut the chicken fillets into long thin goujons. Coat
with the mustard mixture, then with the onions.
4 Place the goujons into a 25cm (10”) flan dish, place
on the turntable.
5 Cook on 70P for 8 minutes. Turn the goujons over,
halfway through cooking.
CRISPY CHICKEN GOUJONS
Serves 6
50g margarine
3 cloves garlic, crushed
250g mushrooms, quartered
1Heat the margarine on 100P for 30 seconds. Stir in
the garlic and cook on 100P for a further 30 seconds.
2 Stir in the mushrooms and cook on 100P for 4
minutes, stir halfway through cooking.
GARLIC MUSHROOMS
Serves 4
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (
1
/2 pint) white sauce (see page 37)
10ml (2 tsp) dried dill
1 Place the potatoes in a bowl and add the water.
Cover and cook on 100P for 20 minutes, until soft
enough to mash. Mash with margarine, milk and
seasoning.
2 Place fish in a flan dish in a single layer, cover and
cook on 70P for 7 minutes. Flake the fish and mix
into the sauce. Add the dill and mix well.
3Pour into a casserole dish, spread the potato on top.
4 Cook on 70P for 18 minutes.
FISH PIE
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 32
33
RECIPES
Serves 4
200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (
1
/2 tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g baby corn
225g chicken, cooked and chopped
1 Place the rice in a large bowl, add the stock, turmeric
and salt. Cook on 70P for 14 minutes, until the rice is
tender, stir 2 - 3 times during cooking. Drain.
2 Stir in red pepper, prawns, peas, cockles, mussels,
baby corn and chicken. Cook on 70P for 15 minutes,
stir 2 - 3 times during cooking.
PAELLA
Serves 4
4 salmon steaks (approx. 175g each)
rind of 1 lemon
rind of 1 orange
juice of 1 orange
60ml (4 tbsp) white wine
5ml (1 tsp) fennel seeds
5ml (1 tsp) dried dill
all purpose seasoning
1 Place the salmon into a 25cm (10”) flan dish.
2 Mix all the other ingredients together and pour over
the salmon.
3Cover and leave to marinate in the refrigerator
overnight.
4 Remove the cover and place on the turntable.
Cook on 70P for 12 minutes.
HERBY SALMON
Serves 4
2 medium aubergines
salt
100g onion, chopped
60ml (4 tbsp) tomato purée
15ml (1 tbsp) garlic purée
5ml (1 tsp) dried basil
200g canned tuna, drained
50g fresh breadcrumbs
100g cheddar cheese, grated
1 Cut the aubergines in half lengthways and score the
flesh with a knife. Sprinkle with salt and leave for 30
minutes. Rinse well.
2 Place the aubergine halves, cut side down, in a 25cm
(10”) flan dish. Cover and cook on 70P for 8 - 10
minutes until soft.
3 Place the onion in a bowl and cook on 100P for 2
minutes until soft.
4Add the tomato purée, garlic purée, basil, tuna and
breadcrumbs.
5 Scoop out the flesh from the aubergines and finely
chop. Add to tuna mixture and mix well.
6 Pile the mixture into each aubergine half and sprinkle
with cheese.
7 Place the dish on the turntable and cook on 70P for 6
minutes.
TUNA STUFFED AUBERGINES
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 33
34
RECIPES
Serves 4
45ml (3 tbsp) plain flour
salt & pepper to taste
350g braising steak, diced
25g margarine
225g carrot, sliced
125g courgette, sliced
75g onion, chopped
200g potato, chopped
15ml (1 tbsp) worcestershire sauce
450ml (
3
/4 pint) hot beef stock
150ml (
1
/4 pint) red wine
salt & pepper to taste
30ml (2 tbsp) cornflour blended with water
1Mix together the flour, salt and pepper.
Toss the steak in the seasoned flour until well coated.
2 Heat the margarine in a casserole dish on 100P for
30 seconds. Stir in the steak, carrot, courgette,
onion, potato and worcestshire sauce.
3Add the beef stock, wine and seasoning, stir well.
4 Cook using sequence programming on 50P for 35
minutes then 70P for 15 minutes. Add the cornflour
10 minutes before the end of cooking.
Leave to stand for 5 minutes before serving, so that
the meat relaxes to improve the texture.
BEEF CASSEROLE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
150ml (
1
/4 pint) red wine
300ml (
1
/2 pint) hot beef stock
30ml (2 tbsp) cornflour blended with 30ml water
salt and pepper to taste
1 Place oil, onion, celery, garlic and bacon into a 2.5
litre (approx. 4 pint) dish, mix well. Cook on 100P
for 6 minutes, stir halfway through cooking.
2Add all the remaining ingredients, mix thoroughly.
3 Cook on 70P for 20 minutes, until sauce is thick.
Stir 2 - 3 times during cooking.
Serve hot with spaghetti.
BOLOGNESE SAUCE
C
HILLI CON CARNE
:
Make as above.
At Stage 3 add 450g canned red
kidney beans and 5 - 15ml (1 - 3 tsp)
chilli powder, to taste.
Serves 4
50g onion, chopped
50g celery, sliced
50g green pepper, seeded and sliced
50g red pepper, seeded and sliced
125g beef fillet, thinly sliced into 5cm strips
1.25ml (
1
/4 tsp) cayenne pepper
2.5ml (
1
/2 tsp) ground cumin
grated rind of
1
/
2 lemon
50g canned sweetcorn, drained
100g white long grain rice
400ml (
2
/3 pint) hot beef stock
salt & pepper to taste
1 Place all the ingredients into a 2.5 litre (approx. 4 pint)
casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook on 70P for 25 minutes, stir 2 - 3 times during
cooking.
BEEF RISOTTO
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 34
35
RECIPES
Serves 4 - 6
1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed
1Trim the fat from pork. Place in a 25cm (10”) flan dish.
2 Mix the remaining ingredients together and pour over
the pork. Turn over to coat with the marinade.
3Cover the dish and refrigerate overnight to marinate.
4 Remove the cover, place on the turntable and cook on
70P for 54 minutes, turnover halfway through cooking.
ORIENTAL PORK LOIN
Serves 4
450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper
25g margarine
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml (
1
/2
pint) milk
salt and pepper
250g mascarpone cheese
1Place the turkey, mushrooms, leeks, salt and pepper
into a 2.5 litre (approx. 4 pint casserole dish with
margarine and cook on 100P for 6 minutes.
2To make sauce, place margarine in a bowl and heat on
100P for 30 seconds until melted.
3 Stir in the flour cayenne pepper nd mustard powder.
4 Whisk in the milk and cook on 100P for 6 minutes,
stir every 2 minutes until thick and smooth.
5 Mix the mascarpone cheese into the sauce and pour
the sauce over the chicken mixture. Mix well.
6 Place on the turntable and cook on 100P for 14
minutes.
CREAMY TURKEY CASSEROLE
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/2 tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/
4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Mix all the ingredients, except the chicken, together in
a 2.5 litre (approx. 4 pint) casserole dish.
2Add the chicken and turn over to coat with the sauce.
3 Cook on 70P for 25 minutes.
Turn the chicken over and re-arrange in the sauce
several times during cooking.
HONEYED CHICKEN
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 35
36
RECIPES
Serves 4
100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomatoes, sliced
15 black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (
1
/2 tsp) caster sugar
15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)
1 Place the pepper, onion and bacon into a 2.5 litre
(approx. 4 pint) casserole dish, cook on 100P for 3
minutes.
2 Stir in the remaining ingredients except for the
chicken and mix well.
3Add the chicken fillets and coat with the sauce.
4 Place on the turntable and cook on 70P for 30
minutes, stir 2 - 3 times during cooking.
MEDITERRANEAN CHICKEN
Serves 4 - 6
15ml (1 tbsp) olive oil
75g onion, chopped
2 cloves garlic, crushed
50g tomato purée
125g carrots, chopped
1
/2 red pepper, seeded and sliced
1
/2
green pepper, seeded and sliced
75g fresh baby sweetcorn, chopped
2 sticks celery, sliced
125g courgettes, sliced
2.5ml (
1
/2 tsp) ground cumin
5ml (1 tsp) mild chilli powder
2.5ml (
1
/2 tsp) cayenne pepper
300g canned, chopped tomatoes
125g canned, haricot beans, drained
300g canned, red kidney beans in chilli sauce
200ml (
1
/3 pint) hot vegetable stock
15ml (1 tbsp) cornflour blended with water
1 Place the oil, onion, garlic and tomato purée in a large
bowl. Heat on 100P for 2 minutes.
2Add the carrots, red and green pepper and sweetcorn.
Mix well, cover and cook on 100P for 3 minutes.
3 Stir in the remaining ingredients (apart from the
cornflour). Mix well and cook on 70P for 20 minutes,
stir 3 - 4 times during cooking.
4Add the blended cornflour, mix well and cook on 100P
for 5 minutes.
Serve hot with rice or as a filling for tacos.
VEGETABLE CHILLI
Serves 4
200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g fresh baby sweetcorn, chopped
300ml (
1
/2
pint) hot vegetable stock
5ml (1 tsp) fennel seeds
salt and pepper to taste
1 Place the courgette, leek, garlic, tomatoes, beans,
mushrooms and sweetcorn in a 3 litre casserole dish.
2Pour over the stock and season with fennel seeds,
salt and pepper, mix thoroughly.
3Cook using sequence programming on 70P for 15
minutes then on 100P for 10 minutes, stir 2 - 3 times
during cooking.
Serve with rice or baked potatoes.
BEAN CASSEROLE
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 36
37
RECIPES
Serves 2
2 baking potatoes, (approx. 250g each)
100g double gloucester cheese, finely chopped
100g cooked ham, chopped
75g mushrooms, finely chopped
salt and pepper to taste
1Prick each potato in several places. Cook on 100P for
12 minutes. Halve each potato and scoop the flesh
into a bowl, add the cheese, ham and mushrooms.
Mix well and season.
2 Pile mixture back into the potato skins and place in a
flan dish, on the turntable.
3 Cook on 50P for 13 minutes.
CHEESY JACKETS
Serves 4
75g vegetable oil
5ml (1 tsp) paprika
5ml (1 tsp) english mustard powder
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
salt and pepper to taste
600g potato unpeeled and washed, cut into
approx. 3cm pieces
1 Place the oil, paprika, mustard, cumin, fennel seeds,
garlic, ginger and seasoning in a bowl, mix well.
Add the potato, stir to coat with the spices.
2Arrange in a single layer in a 25cm (10”) flan dish.
3 Place on the turntable and cook on 70P for 25
minutes, turn the potatoes over halfway through
cooking.
SPICY POTATOES
Makes 300ml (1/2
pint)
25g margarine
25g plain flour
300ml (
1
/2 pint) milk
salt and pepper to taste
1 Place the margarine in a bowl and heat on 100P for
30 seconds, until melted.
2 Stir in the flour and whisk in the milk.
Cook on 100P for 6 minutes, stirring halfway through
cooking, until thick and smooth. Season with salt and
pepper to taste.
WHITE SAUCE
CHEESE SAUCE: Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
O
NION SAUCE: Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100P for 2 - 3 minutes before serving. Serve with vegetables.
S
WEET WHITE SAUCE: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar
at Stage 2. Serve with puddings as an alternative to custard.
NOTE: To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 8 minutes.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 37
38
RECIPES
Makes 675g
675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar
1 Place strawberries and lemon juice in a large bowl,
heat on 100P for 5 minutes, or until the fruit has
softened. Add sugar, mix well.
2 Cook on 70P for 45 - 50 minutes, until setting point
❇ is reached, stir every 4 - 5 minutes.
3Pour into hot, clean jars. Cover, seal and label.
STRAWBERRY JAM
* Setting point: To determine, place 5ml (1 tsp) jam onto a chilled saucer. Allow to stand for 1
minute. Move surface of jam gently with your finger, if the surface wrinkles the
setting point has been reached.
Serves 4
600g seasonal fresh fruit, lightly cooked
100g brown sugar
5ml (1 tsp) cinnamon
200g plain wholemeal flour
100g rolled oats
75g margarine
1 Place the fruit, 50g of the brown sugar and the
cinnamon in a 1.5 litre (2
1
/
2 pint) casserole dish,
mix well.
2 Place flour and oats in a bowl, mix well and rub in
margarine, until mixture resembles breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle over
the fruit and cook on 50P for 8 - 10 minutes.
FRUIT CRUMBLE
Serves 4 - 6
450ml (
3
/4 pint) milk
150ml (
1
/4 pint) cream
6 eggs (medium), beaten
100g demerara sugar
2.5ml (
1
/2 tsp) grated nutmeg
175g mixed dried fruit
50g walnut, chopped
325g thick, white, sliced bread, buttered
25g demerara sugar to sprinkle
1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Place a layer of bread, buttered side up, on the
bottom of a greased 2.5 litre (approx. 4 pint)
casserole dish. Sprinkle with a little of the dried fruit
mixture and add a little of the milk mixture.
Repeat this process for remaining ingredients,
finishing with a layer of bread and reserving enough
milk mixture to cover. Sprinkle with demerara sugar.
4 Place on the turntable and cook on 30P for 35
minutes.
BREAD
& BUTTER PUDDING
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 38
39
RECIPES
Serves 4
LOAF:
225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
50g plain flour
30ml (2 tbsp) caster sugar
30ml (2 tbsp) soft brown sugar
50g margarine
50g toasted, flaked almonds
1 Combine all the loaf ingredients in a large bowl.
Spoon the mixture into a greased and lined 1.5 litre
(2
1
/
2 pint) glass loaf dish.
2To prepare the topping, mix the flour and sugars
together in a small bowl.
3 Cut in the margarine with a knife until the mixture
resembles coarse crumbs.
4Pour the topping over the loaf mixture and sprinkle
the almonds over the top.
5 Place on the turntable and cook on 50P for 30
minutes.
BANANA STREUSEL LOAF
Serves 6 - 8
175g margarine
100g demerara sugar
200g golden syrup
325g jumbo oats
1 Place the margarine, sugar, syrup and oats in a large
bowl. Heat on 100P for 5 minutes, stir every minute
until melted, mix well.
2 Spoon mixture into a well greased 25cm (10") flan
dish, smooth the surface.
3 Place on the turntable, cook on 50P for 15 minutes.
RICH FLAPJACK
Serves 6 - 8
225g margarine
225g caster sugar
7.5ml (1
1
/2
tsp) vanilla essence
4 eggs (medium), beaten
100g plain flour
50g cocoa powder
2.5ml (
1
/2
tsp) baking powder
75g walnuts, roughly chopped
1 Combine margarine, sugar, vanilla essence and eggs,
until smooth.
2 Stir in remaining ingredients.
3Grease the base of a square 20cm (8”) dish.
Spoon in the mixture and smooth the surface.
4 Cook on 50P for 24 minutes, until firm to the touch.
CHOCOLATE BROWNIES
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 39
40
GUARANTEE
Subject to the conditions listed below, SHARP
Electronics (UK) 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 Turntables, Turntable supports or
Waveguide covers), which is faulty or below
standard, as a result of inferior workmanship or
materials.
SHARP parts and accessories have been
specifically designed for SHARP Microwaves.
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.
The conditions of the Guarantee:
1. This Guarantee shall only apply to defects or
faults which are notified to the Company, or a
SHARP approved service facility, 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 and
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 SHARP approved
service facility.
4. 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.
5. 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 was 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
SHARP Customer Information Centre. You
will then be given details of how to obtain
service.
Customer Information Centre:
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
When contacting the Customer Information
Centre you may be asked to provide the
MODEL NUMBER and the SERIAL NUMBER
of the oven. These are located on the inside,
to the left of the control panel.
6. This Guarantee is offered as an additional
benefit to the consumer’s statutory rights and
does not affect these rights in any way.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 40
41
SPECIFICATIONS
AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz
Power Consumption:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.20kW
Input Current:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.3A
Output Power:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 60705)
MAFF Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .E
Microwave Frequency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2450Mhz
Outside Dimensions:
R-21FBSTM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .496(W) x 378(H) x 316(D)mm
R-22FBSTM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .596(W) x 378(H) x 316(D)mm
Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .285(W) x 202(H) x 298(D)mm *
Oven Capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 litres *
Cooking Uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter 272mm
Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 15.5kg
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 are, to our best
knowledge, correct at the time of going to print.
The right to change specifications, at any time,
without notice, is reserved a part of our policy of
continuous development and improvement.
* Internal capacity is calculated by measuring maximum width, depth and height.
Actual capacity for holding food is less.
R-21+22FBSTM Operation Manual 24/07/2003 09:30 Page 41
Sharp Electronics (U.K.) Ltd
Manchester, U. K.
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
Website: www.sharp.co.uk/customersupport
PRINTED IN THE UK
TINS-A329URR0
SHARP MANUFACTURING
is a member of:
R-21+22FBSTM Operation Manual 17/10/2003 09:20 Page 42
100% of the pulp used
in making this paper comes
from sustainable forests
1
Sharp Electronics (U.K.) Ltd
Manchester, U. K.
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
Website: www.sharp.co.uk/customersupport
PRINTED IN THE UK
TINS-A329URR0
SHARP MANUFACTURING
is a member of:
R-21+22FBSTM Operation Manual 17/10/2003 09:20 Page 43
The paper of this operation
manual is made of 100%
recycled paper
1
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