Sharp R-232M User Manual

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TIME/WEIGHT

Power Level

Stop/Clear

Auto Minute

/Start



Compact

TURNSTIR PCS M

ICRO

Auto Cook /Defrost

Time/Weight

Power Level

Stop/Clear

Auto Minute

/Start

 

800W

R-230AM/R-232M

MICROWAVE OVEN

OPERATION MANUAL WITH COOKBOOK

800 W (IEC 705)

CONTENTS

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

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

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

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

BEFORE OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

SETTING THE CLOCK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

MAFF HEATING CATEGORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

MICROWAVE POWER LEVELS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

BASIC OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

MULTIPLE SEQUENCE COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

AUTOMATIC OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

AUTO COOK /DEFROST CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

COOKING ADVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-12

FOOD HANDLING AND PREPARATION . . . . . . . . . . . . . . . . . . . . . .12-13

Important

ADVICE FOR DEFROSTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

ADVICE FOR REHEATING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

CLEANING & MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16-17

TO REPLACE THE MAINS PLUG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

CALLING FOR SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

GUARANTEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

COOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

This operation manual contains important information which you should read carefully before using

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.

OPERATION MANUAL

your microwave oven.

OVEN AND ACCESSORIES



1 Control panel 2 Oven lamp 3 Door opening button 4 Waveguide cover 5 Seal packing 6 Oven cavity 7 Door seals and sealing surfaces 8 Door latches 9 Ventilation openings

10 Outer cabinet 11 Power cord

ACCESSORIES:

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

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

4567

LABEL:

AUTO COOK & DEFROST MENUS AC1: Roast Beef/Lamb AC5: Jacket Potatoes AC2: Roast Pork AC6: Rice/Pasta AC3: Roast Poultry AC7: Defrost Beef/Lamb & Pork AC4: Fresh Fish AC8: Defrost Poultry

Please ensure that the label is positioned at the top right hand side of the door.

TURNSTIR PCS MICRO COOK

Auto Cook /Defrost

Time/Weight

Power Level

Stop/Clear

Auto Minute /Start

 

CONTROL PANEL

1 DIGITAL DISPLAY 2 AUTO COOK/DEFROST button 3 POWER LEVEL button 4 STOP/CLEAR button 5 AUTO MINUTE/START button 6 TIME/WEIGHT dial 7 DOOR OPENING button

IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTION: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

Oven Use:

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

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

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

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

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

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

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

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

WARNING: Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use.

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

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

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

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. Contact your dealer or an authorised Service Technician appointed by SHARP.

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

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

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

4.Make sure the power supply cord is undamaged and that it does not run under the oven or over any hot or sharp surfaces.

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

6.Do not use the oven outdoors.

Stop/Clear

BUILDING-IN-KIT.

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

IMPORTANT! ELECTRICAL CONNECTION.

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

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

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

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

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

• The product is fitted with a re-wireable plug. Should it not be suitable for the socket outlet in your home, remove the plug and fit an appropriate type, observing the wiring code given in “To replace the mains plug” on page 24.

INSTALLATION

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

WARNING THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code on page 24.

Plug in the oven.

1. The oven display will flash:

2. Press the STOP/CLEAR button, the display will show:

To set the clock, see the following page.

BEFORE OPERATION

SETTING THE CLOCK

Time/Weight Time/Weight

Power Level

There are two setting modes: 12 hour clock and 24 hour clock

1. To set the 12 hour clock, hold the POWER LEVEL button down for 3 seconds.

will appear in the display.

2. To set the 24 hour clock, touch the POWER LEVEL button once more after Step 1, in the example below will appear in the display.

Then when setting the time for 12 or 24 hour clock, follow the example below.

Example:

To set the 24 hour clock to 23:35

x1 for 3 secs.

Choose the clock function. (12 hour clock).

x1 for 3 secs.

Set the minutes (35).

Choose the 24 hour clock.

Start the clock.

NOTE:

1. You can rotate the TIME/WEIGHT dial clockwise

or counter-clockwise.

2. Press the STOP/CLEAR button if you make a

mistake during programming.

3. If the electrical power supply to your microwave

oven is interrupted, the display will intermittently show after the power is reinstated. If this occurs during cooking, the programme will be erased. The time of day will also be erased.

4. When you want to reset the time of day, follow the

above example again.

Set the hours. Rotate the TIME / WEIGHT dial clockwise until the correct hour is displayed (23).

Check the display.

Change from hours to minutes.

800W

MAFF HEATING CATEGORY

Power Level

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.

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

Microwave Symbol.

OVEN OUTPUT POWER

OVEN OUTPUT CATEGORY

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

Letter representing the oven heating category.

Less heating time required

600 700 800 900 1000 Watts

More heating time required

Less heating time required A B C D E

More heating time required

MICROWAVE POWER LEVELS

Enter required time and select the power level:

There are 5 microwave power levels (eg. cooking time is 1 minute):

IMPORTANT: The microwave power level will default to HIGH (100P) unless you press the POWER LEVEL button to the desired setting. To help you decide which power level is suitable, follow the advice given in the charts; for defrosting see page 20, for cooking see pages 21-23, for reheating see page 24. Power level: The microwave power level is varied by the microwave energy switching on and off.

HIGH (100P)

MEDIUM HIGH (70P)

MEDIUM (50P)

MEDIUM LOW (30P)

LOW(10P)

When using power levels other than HIGH (100P) you will be able to hear the microwave energy pulsing on and off as the food cooks or defrosts. Stopping the oven: If you wish to stop the oven during cooking press the STOP/CLEAR button or open the oven door. To start the oven, close the door and press the AUTO MINUTE/START button. If you wish to cancel the cooking programme, press the STOP/CLEAR button twice.

BASIC OPERATION

Auto Minute /Start

Time/Weight

TURNSTIR PCS MICRO COOK

Power Level

Your oven can be programmed for up to 90 minutes. (90.00) The input unit of cooking (defrosting) time varies from 10 seconds to five minutes. It depends on the total length of the cooking (defrosting) time as shown on the table.

Cooking time Increasing unit

0-5 minutes 10 seconds 5-10 minutes 30 seconds 10-30 minutes 1 minute 30-90 minutes 5 minutes

Example:

Suppose you want to heat soup for 2 minutes and 30 seconds on 70P microwave power.

Enter desired cooking time by rotating TIME/ WEIGHT dial clockwise.

Choose desired power. 70P will appear on the display.

Press AUTO MINUTE /START button

once to begin cooking.

NOTE:

1. When the door is opened during the cooking process, the cooking time on the digital display stops automatically. The cooking time starts to count down again when the door is closed and the AUTO MINUTE /START button is pressed.

2. If you wish to know the power level during cooking, press the POWER LEVEL button. As long as your finger is touching the POWER LEVEL button, the power level will be displayed.

3. You can rotate the TIME/WEIGHT dial clockwise or counter-clockwise. If you rotate the knob counterclockwise, the cooking time will decrease from 90 minutes by units of time.

MULTIPLE SEQUENCE COOKING

A sequence of maximum 3 stages, consisting of manual cooking time and mode, can be set.

Example:

Suppose you want to cook rice for 5 minutes on 100P microwave power and then for 16 minutes on 30P power.

Input the time (5 min.)

1st Stage

Input the power 100P

Input the time (16 min.)

2nd Stage

Input the power 30P

Start

AUTOMATIC OPERATION

TURNSTIR PCS MICRO COOK

Time/Weight

Auto Minute /Start

Auto Cook /Defrost

Auto Minute /Start

TURNSTIR PCS MICRO COOK

AUTO COOK/DEFROST automatically works out the correct cooking mode and cooking time. You can choose from 8 AUTO COOK/DEFROST menus.

1. Press the AUTO COOK/DEFROST button once, the display will appear as shown. The menu can be chosen by pressing the AUTO COOK/DEFROST button until the desired menu number is displayed. See page 10 “AUTO COOK/DEFROST chart”.

2. The weight or quantity of the food can be input by rotating the TIME/WEIGHT dial until the desired weight/quantity is displayed.

- Enter the weight of the food only. Do not

include the weight of the container.

- For food weighing more or less than weights/

quantities given in the AUTO COOK/DEFROST chart, use manual programmes. For best results, follow the defrosting chart and the cooking charts. See pages 20-23.

TIME/WEIGHT dial

3. To start cooking press AUTO MINUTE/START button.

When action is required (e.g. to turn food over) the oven stops and the audible signals sound, remaining cooking time and any indicator will flash on the display. To continue cooking, press the AUTO MINUTE/START button.

The final temperature will vary according to the initial food temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking time and change the power level.

Example:

To cook Roast Beef 1.5kg (AC-1)

Select the menu required by pressing the AUTO COOK/DEFROST button.

Enter the weight by rotating the TIME/WEIGHT dial clockwise.

AUTO MINUTE/START button

Press the AUTO MINUTE /START button.

AUTO COOK/DEFROST CHART

AUTO COOK

MENU NUMBER

AC-1 Roast Beef / Lamb

AC-2 Roast Pork

WEIGHT RANGE

0.5 - 1.5kg

COOKING PROCEDURE

• Place meat in a flan dish on the turntable.

• Turn meat over when the oven bleeps.

• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.

AC-3 Roast Poultry

AC-4 Fresh Fish (Whole, fillets, steaks)

AC-5 Jacket Potatoes

AC-6 Rice / Pasta

AUTO DEFROST

MENU NUMBER

AC-7 Meat (Beef/Lamb and Pork Joints)

AC-8 Poultry

For conversion to Lb/oz, please see conversion charts on page 19.

1.2 - 1.6kg

0.1 - 0.5kg

1 - 4 pieces (potatoes) 250g each

0.1 - 0.3kg

WEIGHT RANGE

0.5 - 1.5kg

1.2 - 1.6kg

• Place poultry breast side down in a flan dish on the turntable.

• Turn poultry over when the oven bleeps.

• After cooking, leave poultry to stand wrapped in foil for 10 mins.

• Arrange in a single layer in a large flan dish, cover dish tightly with microwave cling film and pierce in several places. Place on the turntable.

• After cooking, leave to stand for 2-3 minutes before serving.

• Pierce each potato in several places, place towards the edge of the turntable.

• Turn over when oven bleeps

• After cooking leave to stand for 2-3 minutes

• Add 300ml (1/2 pint) boiling water per 100g (4oz) rice. Do not cover.

• Stir when oven bleeps.

• Stand for 3-4 minutes before draining and rinsing in boiling water.

COOKING PROCEDURE

• Place meat in a flan dish on the turntable.

• Turn over when oven bleeps.

• Stand, wrapped in foil, for 45-90 minutes until thoroughly defrosted.

• Place poultry breast side down in a flan dish on the turntable.

• Turn poultry over when the oven bleeps.

• Stand wrapped in foil for 45-90 minutes until thoroughly defrosted.

• Do not defrost poultry with giblets.

COOKING ADVICE

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

The microwave power level will default to HIGH (100P) unless you press the POWER LEVEL button to reach the desired setting. Take care when heating foods with high sugar or fat content, for example, Christmas pudding, mince pies and fruit cakes. Before use, the user should check that utensils are suitable for use in microwave ovens. Lids: Always remove lids from food jars and containers before you use them in the oven. If you do not, steam and pressure will build up inside and the container may explode. Do not place hot foods/utensils on a cold turntable, or cold foods/utensils on a hot turntable.

COOKING ADVICE

When microwaving, use only those utensils suitable for microwave cookery as indicated below. A variety of cookware can be used for microwaving. Round/oval dishes rather than square/oblong

ones are recommended, as food in corners tends to overcook.

COOKWARE

Heat resistant glass,

(e.g. Pyrex®,

Fire King®,

Corning Ware ®).

Microwave-safe

plastic cookware.

Microwave cling film,

microwave roasting

bags.

Heat-resistant china

and ceramics.

SUITABLE FOR MICROWAVING

YES

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

YES

Except for dishes with metallic decoration.

Disposable containers:

Thin plastic, paper,

straw and wooden

containers.

Kitchen paper.

YES

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

YES

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

COOKING ADVICE

COOKWARE SUITABLE FOR MICROWAVING

Browning dishes & self-heating packages.

Metal cookware.

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

FOOD HANDLING AND PREPARATION

YES

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

YES/NO

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

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.

Stir, turn & stand

Initial and final temperature of food.

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

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

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

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

FOOD HANDLING & PREPARATION

Composition

& quality

Piercing

Arrangement

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

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

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

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

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

Covering

Size & shape

Density &

quantity

Hygiene

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

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

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

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

ADVICE FOR DEFROSTING

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

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

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

Place in a bowl, stir or turn over at least 3-4 times during defrosting, remove defrosted parts each time. For frozen blocks of meat see ‘Minced Meat’ in the charts on page 20.

Meat joints

Poultry

Steak, Chops & Chicken Portions

Cubed & Minced Meat

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

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

NOTES:

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

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

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

• Standing time is necessary to ensure thorough defrosting.

Whole fish & Fillets

Pre-packed Frozen Foods

ADVICE FOR REHEATING

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

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

• Remove food from foil or metal containers before reheating.

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

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

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

Plated meals

Casseroles

Poultry portions

Sliced meat

Pies

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

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

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

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

Cover with vented microwave cling film and reheat on MEDIUM (50P). Rearrange at least once to ensure even reheating. NOTE: Ensure meat is thoroughly reheated before serving.

Place pies on a plastic rack or in a flan dish. Reheat meat pies on MEDIUM HIGH (70P) and fruit pies on MEDIUM (50P).

Vegetables

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

CLEANING & MAINTENANCE

OVEN INTERIOR

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

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

TURNTABLE & SUPPORT

Leave to cool before cleaning to prevent them from breaking.

TROUBLESHOOTING

OUTER CABINET

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

WARNINGS-

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

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

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

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

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

2. Does the turntable rotate? YES/NO

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

your hand above the air vent openings) YES/NO

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

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

If you answer “NO” to any question first check that the oven is plugged in properly and the fuse has not blown, if there is no fault with either, check against the Troubleshooting chart on page 24.

WARNINGS:

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

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

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

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

TROUBLESHOOTING

PROBLEM

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.

After setting the time, the oven does not start.

Oven cooks too slowly. Oven makes a noise. Outer cabinet is hot.

POSSIBLE CAUSE

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

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

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

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

Check the door is closed properly.

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

TO REPLACE THE MAINS PLUG

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

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

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

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

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

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

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

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 following telephone number: LoCall 0345 125387 (All calls will be charged at local rate).

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

Customer Information Centre:

Telephone: 0990 274277.

GUARANTEE

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

The conditions of the Guarantee:

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

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

3. This Guarantee does not cover any faults or defects caused by accident, misuse, fair wear and tear, neglect, tampering with the equipment,

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

Reading: 01734 876444

WARNING

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

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

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

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

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

COOKBOOK

CONTENTS

Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Defrosting Chart:

Meat, poultry, fish & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Cooking Charts

Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24-32

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.

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

lined, use greaseproof paper unless otherwise stated.

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

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

both measures.

● Serve all dishes immediately unless otherwise stated.

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

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

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

CONVERSION CHARTS

WEIGHT MEASURES

15g 25g 1oz 50g 2oz 100g 4oz 175g 6oz 225g 8oz 450g 1lb

VOLUME MEASURES

30ml 1floz 100ml 3floz 150ml 5floz ( 300ml 10floz ( 600ml 20floz (1pt)

pt)

SPOON MEASURES

1.25ml

2.5ml 5ml 1 teaspoon 15ml 1 tablespoon

teaspoon

DEFROSTING CHART

FOOD DEFROST MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

Meat Joints (Beef,Lamb,Pork)

28-30 Minutes/

450g (1lb)

MEDIUM LOW

30P

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

45-60 Minutes

Minced Meat

Steak 2cm (3/4”) thick

Chops

Liver

Sausages

Bacon

Beefburgers

❖ Whole Poultry (Chicken,Turkey,Duck)

Chicken Portions

Chicken/Turkey Breasts & Drumsticks

Minced Turkey

8-9 Minutes/

450g (1lb)

11-12 Minutes/

450g (1lb)

20 Minutes/

450g (1lb)

9-10 Minutes/

450g (1lb)

10-12 Minutes/

450g (1lb)

10-12 Minutes/

450g (1lb)

10-12 Minutes/

450g(1lb)

20-22 Minutes/

450g(1lb)

8-9 Minutes/

450g (1lb)

10-12 Minutes/

450g(1lb)

10-12 Minutes/

450g(1lb)

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

LOW

10P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

Place on a plate. Turn over 3-4 times,

removing defrosted mince each time.

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

separate during defrosting. Shield.

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

separate during defrosting. Shield.

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

separate during defrosting. Shield.

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

separate during defrosting. Shield.

Place 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 flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a bowl. Turn 3-4 times,

removing defrosted mince each time.

15-20 Minutes

25-30 Minutes

15-20 Minutes

5-10 Minutes

15-20 Minutes

60-90 Minutes

23-30 Minutes

15-30Minutes

15-20 Minutes

Whole Fish (Trout, Mackerel)

Fish Fillets/Steaks

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

Bread (sliced)

Pastry (Puff or Shortcrust)

Meat & Fruit Pies (cooked)

▼ 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.

8-9 Minutes/

450g(1lb)

8-9 Minutes/

450g (1lb)

7-8 Minutes/

450g(1lb)

6 Minutes/

400g(14oz)

5 Minutes/

450g(1lb)

7-8 Minutes/

large pie

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

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

Place in a dish. Stir during

Place on the turntable. Separate and

rearrange during defrosting.

Place on a plate. Turn over half way

Remove from foil container. Place in

15 Minutes

15-20 Minutes

defrosting. Shield.

5-10 Minutes

10-15 Minutes

through defrosting.

15-20 Minutes

a flan dish.

COOKING CHARTS

FOOD COOKING MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

Beef (rare) (Topside, Silverside)

10-11 Minutes/

450g (1lb)

MEDIUM HIGH

70P

Place in a flan dish.

Turn over halfway through cooking.

6 Minutes

Beef (medium) (Topside, Silverside)

Beef (well done) (Topside, Silverside)

Beefburgers

Minced Meat

Sausages (thick)

Sausages (thin)

Lamb (Fillet, Shoulder, Leg)

Lamb Chops

Pork (Loin, Leg)

Pork Chops (with bone)

Pork chops (boneless)

13-14 Minutes/

450g (1lb)

16-17 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

8 Minutes/ 450g (1lb)

3-8 Minutes/

2-8 sausages

2-5 Minutes

2-8 sausages

16-17 Minutes/

450g (1lb)

10-11 Minutes/

450g (1lb)

20-21 Minutes/

450g (1lb)

18-19 Minutes/

450g (1lb)

14-15 Minutes/

450g (1lb)

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH 100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

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 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.

8 Minutes

10 Minutes

2-3 Minutes

2 Minutes

10 Minutes

4-5 Minutes

10 Minutes

4-5 Minutes

Gammon Joint

Bacon

Whole Poultry: Chicken, Turkey & Duck

Chicken/Turkey Portions, Breasts & Drumsticks

Minced Turkey

Fish Fillets

Whole fish & Steaks (Trout, Mackerel)

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

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

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

19-20 Minutes/

450g (1lb)

3 Minutes/

2-4 slices

10-11 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

MEDIUM HIGH

70P

HIGH 100P

Turn over halfway through cooking.

Turn over 4 times during cooking.

Turn over halfway through cooking.

Place in a flan dish.

Place on a plate.

10 Minutes

1 Minute

10-20 Minutes

5 Minutes

2-3 Minutes

3-4 Minutes

COOKING CHARTS

FOOD COOKING MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

Aubergines & Broccoli (fresh)

6 Minutes/ 225g (8oz)

HIGH

100P

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

Stir halfway through cooking.

2 Minutes

Beans (green - fresh)

Brussels Sprouts (fresh)

Cabbage, Carrots, Cauliflower, Celery

Corn on the Cob (fresh)

Courgettes & Leeks (fresh)

Parsnips & Spinach (fresh)

Peas (fresh)

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

Potatoes, Boiled (old & new - fresh)

Swede & Turnips (fresh)

Beans & Cabbage (green - frozen)

6 Minutes/ 225g (8oz)

6Minutes/

225g (8oz)

7 Minutes/ 225g (8oz)

5 Minutes/ 225g (8oz)

6 Minutes/ 225g (8oz)

5 Minutes/ 225g (8oz)

12 Minutes/

2 potatoes

11 Minutes/

225g (8oz)

8 Minutes/ 225g (8oz)

6 Minutes/ 225g (8oz)

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

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

Stir halfway through cooking.

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

halfway through cooking.

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

Add 45ml (3tbsp) water. Cover.

Stir 1/2 through cooking.

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

Stir halfway through cooking.

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

Stir halfway through cooking.

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

halfway through cooking.

Pierce in several places.

Place on the edge of the turntable.

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

Cover. Stir halfway through cooking.

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

Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

2 Minutes

4 Minutes

2 Minutes

Broccoli, Leaf Spinach /Brussels Sprouts (frozen)

Carrots - sliced (frozen)

Cauliflower florets (frozen)

Corn on the Cob (frozen)

Peas, Sweetcorn & Mixed Vegetables (frozen)

Apples & Rhubarb

Blackberries/Raspberries/Redcurrants

7 Minutes/ 225g (8oz)

6 Minutes/ 225g (8oz)

12 Minutes/

2 Cobs

6 Minutes/ 225g (8oz)

6 Minutes/

450g (1lb)

6 Minutes/

450g (1lb)

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

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

Cover dish. Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

Place in dish. Cover dish. Turn over 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.

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

COOKING CHARTS

FOOD ❇ COOKING MICRO METHOD ● STANDING

TIME POWER LEVEL TIME

White rice (long grain)

Brown rice

Spaghetti (short cut)

Macaroni (short cut)

Tagliatelle

Pasta shells

14-15 Minutes

20-21 Minutes

11-12 Minutes

12-13 Minutes

10-11 Minutes

11-12 Minutes

EGGS INGREDIENTS

Omelette

Scrambled

Baked/ Poached

15g (1/2oz) butter

4 eggs (size 3)

90ml (6tbsp) milk

salt & pepper

15g (1/2oz) butter

2 eggs (size 3)

30ml (2tbsp) milk

salt & pepper

2 eggs (size 3)

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH 100P

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

rice. Do not cover. Stir twice during cooking.

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

rice. Do not cover. Stir twice during cooking.

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

pasta. Do not cover. Stir twice during cooking.

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

pasta. Do not cover. Stir twice during cooking.

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

pasta. Do not cover. Stir twice during cooking.

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

pasta. Do not cover. Stir twice during cooking.

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

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

3 Pour omelette mixture into flan dish. Cook on

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

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

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

every 30 seconds.

1 Break each egg into a ramekin dish. Care-

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

minutes.

5 Minutes

4 Minutes

30 Seconds

Fried

10ml (2tsp) oil

1 egg (size 3)

HIGH 100P

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

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

and white in 3-4 places. Cook on100P

(HIGH) for 1 minute.

30 Seconds

❇ 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/pasta in boiling water prior to serving.

REHEATING CHART

FOOD COOKING MICRO METHOD STANDING

TIME POWER LEVEL TIME

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

6-7 Minutes/

425g (15oz) can

MEDIUM

HIGH 70P

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

2 Minutes

Bread rolls (med.) Croissants

Christmas pudding

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

Quiche, (cooked, chilled)

Meat pie (cooked, chilled)

Fruit pie (cooked, chilled)

RECIPES

40-50 Seconds/

2 croissants/2 rolls

40 Seconds/125g (5oz) slice

1 Minute/175g (6oz) pudding

50 Seconds/2 sausage rolls

1 Minute/4 sausage rolls

2 Minutes/6 sausage rolls

5-6 Minutes/small quiche 7-8 Minutes/large quiche

5-6 Minutes/small pie

9-10 Minutes/large pie

3-4 Minutes/small pie

5-6 minutes/large pie

MEDIUM HIGH 70P

MEDIUM

HIGH 70P

MEDIUM

HIGH70P

MEDIUM

HIGH 70P

MEDIUM

HIGH 70P

MEDIUM

50P

Place on kitchen roll.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place directly on the turntable or in a flan

dish.

Remove from foil container and place in

flan dish or on plate.

Remove from foil container and place in

flan dish or on plate.

Nil

30 Seconds

1-2 Minutes 2-3 Minutes

2-3 Minutes

3-4 Minutes

1-2 Minutes 2-3 Minutes

BAKED AVOCADOS WITH HAM

Serves 2-4 Cooking time - 5 - 6 minutes Preparation time - 6 - 8 minutes

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

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

1 Place the butter in a bowl and heat on 100P

(HIGH) for 30 seconds. Stir in the breadcrumbs and ham. Add enough cream to bind the mixture. Season with salt and pepper to taste and stir in the parsley. Cook on 100P (HIGH) for 3-4 minutes.

2 Cut the avocados in half. Remove the stone and

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

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.

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

cheese has melted. Garnish with sprigs of fresh parsley.

RECIPES

TOMATO & ORANGE SOUP

Serves 4 Cooking time - 22 minutes Preparation time - 10 minutes Orange and tomato flavours combine to make an unusually refreshing soup.

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

800g (1

lb) canned, chopped tomatoes

juice and grated rind of 1 small orange

900ml (1

pints) hot vegetable stock

salt and pepper to taste

MUSHROOM SOUP

Serves 4 Cooking time - 21 minutes Preparation time - 6 minutes

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

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

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

for 1 minute.

2 Add the onion, carrot and potato and heat on

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

3 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt and pepper to taste. Cover the bowl and cook on 100P (HIGH) for 15 minutes, stir 2-3 times during cooking, until the vegetables are tender.

4 Blend and serve immediately.

1 Place the onion, mushrooms and butter in a

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

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

the stock.

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

Cook on 100P (HIGH) for 9 minutes, stir halfway through cooking.

4 Blend the soup and add the milk. Check the

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

FRENCH ONION SOUP

Serves 4 Cooking time - 21 minutes Preparation time - 8 minutes

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

1.2 litres (2 pints) hot meat or vegetable stock salt and pepper to taste 30ml (2tbsp) parsley, chopped 4 thick slices French bread

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

heat on 100P (HIGH) for 1 minute.

2 Stir in the flour to make a paste and gradually

add stock. Season and add the parsley.

3 Cover the bowl and cook on 70P (MEDIUM

HIGH) for 18 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

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

until the cheese has melted.

50g (2oz) cheese, grated

Variation:

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

RECIPES

FISH PIE

Serves 4 Cooking time - 29 minutes Preparation time - 18 minutes

675g (11/2lb) potatoes, peeled and chopped 75ml (5tbsp) water 25g (1oz) butter 150ml (1/4pt) milk salt and pepper to taste 450g (1lb) fish fillets (e.g. fresh cod) 300ml (1/2 pint) parsley sauce (See Page 31) 25g (1oz) cheese, grated

POACHED SALMON WITH MUSTARD SAUCE

Serves 4 Cooking time - 10 minutes Preparation time - 5 - 6 minutes

4 salmon steaks (approx. 175g (6oz) each) 45ml (3tbsp) dry white wine 300ml (1/2 pint) mustard sauce (See Page 31) Garnish with a sprig of fresh rosemary

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

water. Cover and cook on 100P (HIGH) for 14-15 minutes, until soft enough to mash. Mash with butter, milk and seasoning.

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

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

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

until the cheese has melted.

1 Place the salmon steaks in a large flan dish,

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

2 Place the salmon steaks in a warm serving dish,

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

STIR FRIED VEGETABLES

Serves 4 Cooking time - 11 minutes Preparation time - 10 - 12 minutes

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

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

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

and carrots in a large bowl, mix thoroughly.

2 Cover and cook on 100P (HIGH) for 5 minutes,

stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water

chestnuts and chinese leaves. Mix thoroughly.

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

vegetables are tender. Stir 2-3 times during

cooking.

Stir fried vegetables are ideally served with

meat or fish.

RECIPES

STROGANOFF

Serves 4 Cooking time - 35 minutes Preparation time - 10 - 12 minutes

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

MOUSSAKA

Serves 6 Cooking time - 41 minutes Preparation time - 45 minutes

450g (1lb) aubergines, thinly sliced 30ml (2tbsp) olive oil 225g (8oz) onion, chopped 15ml (1tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g (13 oz) minced lamb 150ml (1/4 pint) hot stock 400g can of chopped tomatoes 30ml (2tbsp) tomato purée salt and pepper to taste 300ml (1/2 pint) white sauce (See Page 31) 200g (7oz) cheese, grated

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

evenly coated.

2 Place the steak, remaining flour, onion, tomato

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

3 Stir in cornflour and mushrooms. Cook on 70P

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

Ideally served on a bed of tagliatelle or rice.

1 Sprinkle aubergines with salt and leave to drain on

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

2 Add stock, tomatoes, purée and seasoning. Stir

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

3 Rinse salt from aubergines and pat dry with

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

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

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

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

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

CANNELLONI

Serves 4 Cooking time - 45 minutes Preparation time - 25 minutes

1 medium onion, chopped 1 clove garlic, crushed 25g (1oz) butter 450g (1lb) minced beef/lamb 100g (4oz) mushrooms, chopped 15ml (1tbsp) tomato purée 400g (14oz) canned, chopped tomatoes 150ml (1/4 pint) hot stock 10ml (2tsp) cornflour, mixed with 20ml (4tsp) cold water salt and pepper to taste 12 pieces of cannelloni 300ml (1/2 pint) cheese sauce (See Page 31) extra grated cheese to sprinkle

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

on 100P (HIGH) for 2 minutes.

2 Add the minced meat and cook on 100P

(HIGH) for 8 minutes, stirring twice during cooking.

3 Add mushrooms, tomato purée, tomatoes, meat

stock, cornflour and seasoning. Cook on 100P (HIGH) for 15 minutes, stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a

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

5 Pour the cheese sauce over the cannelloni and

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

RECIPES

BOLOGNESE SAUCE

Serves 4 Cooking time - 33 minutes Preparation time - 10 - 12 minutes

50g (2oz) butter 45ml (3tbsp) vegetable oil 2 small onions, finely chopped 2 sticks of celery, finely chopped 2 cloves garlic, crushed 3 rashers of bacon, finely chopped 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2tbsp) tomato purée 450g (1lb) lean minced beef/lamb

1 Melt the butter and oil in a large bowl on 100%

(HIGH) for 1 minute. Stir in the onion, celery, garlic and bacon. Cook on 100P (HIGH) for 6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced meat to the vegetable mixture. Cook on 100P (HIGH) for 5 minutes, stir 2-3 times during cooking to break up the mince as it cooks.

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

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

30ml (2tbsp) dried mixed herbs 300ml (1/2 pint) dry red wine 300ml (1/2 pint) beef stock salt and pepper to taste

Bolognese Sauce-Variations:

Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 675g (11/2lb) mashed potatoes. Heat on 100P (HIGH) for 5-6 minutes. Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans and 5-15ml (1-3 tsp) chilli powder, to taste.

STEAK & KIDNEY PUDDING

Serves 4 Cooking time - 45 minutes Preparation time - 20 - 25 minutes

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

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

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

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

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

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

powder and suet in a bowl and mix well.

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out

a 1 litre (1

pint) greased pudding basin with

of the pastry and line

this pastry. Roll out the remaining pastry and cut a circle large enough to cover the surface.

4 Fill the basin with the meat mixture, top with

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

5 Cover and cook on 100P (HIGH) for 15 minutes.

RECIPES

TURKEY FRICASSEE

Serves 4 Cooking time - 17 minutes Preparation time - 6 - 7 minutes

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

2.5ml (1/2tsp) grated nutmeg salt and pepper to taste Garnish with fresh parsley sprigs to serve

HONEYED CHICKEN

serves 4 Cooking time - 15 minutes Preparation time - 5 minutes

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

2.5 ml (1/2tsp) dried tarragon 15ml (1tbsp) tomato purée 150ml (1/4 pint) chicken stock 10ml (2tsp) cornflour 20ml (4tsp) water

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

for 1 minute.

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

2 minutes.

3 Stir in the flour and gradually add the milk and

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

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.

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

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

over the chicken. Salt and pepper to taste.

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

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

CHICKEN CACCIATORE

Serves 4 Cooking time - 34 minutes Preparation time - 6 - 8 minutes Chicken Cacciatore is a tasty, colourful dish.

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

1 Place mushrooms, onion and garlic in a large

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

2 Stir in all remaining ingredients apart from the

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

3 Cook on 70P (MEDIUM HIGH) for 25 minutes.

Stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

RECIPES

QUICHE LORRAINE

Serves 4-6 Cooking time - 36 - 39 minutes Preparation time - 18 minutes

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

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

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

3 Place the eggs, milk, salt and pepper and

mixed herbs in a bowl and mix thoroughly.

4 Spread the bacon and onion on pastry base.

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

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

minutes.

Variations:

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

BLUE CHEESE & CHIVE JACKETS

Serves 2 Cooking time - 21 minutes Preparation time - 8 minutes

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

1 Prick each potato in several places. Cook on

100P (HIGH) for 12-13 minutes. Halve and scoop the flesh into a bowl, add the butter, cheese, chives, mushrooms, salt and pepper, mix thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish, on the high rack.

3 Cook on 50P (MEDIUM) for 8 minutes.

CHEESE, HAM & POTATO CASSEROLE

Serves 4 Cooking time - 25-30 minutes Preparation time - 15 minutes

450g (1lb) par-boiled potatoes, thinly sliced 225g (8oz) Cheddar cheese, thinly sliced 2 medium onions, sliced 100g (4oz) cooked ham, chopped 300ml (1/2 pint) white sauce (See Page 31) 25g (1oz) cheese, grated

1 Place alternate layers of potato, cheese, onion,

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

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

minutes.

RECIPES

WHITE SAUCE

300ml ( Preparation time - 5 - 6 minutes

25g (1oz) butter 25g (1oz) plain flour 300ml (1/2 pint) milk

pint) Cooking time - 5 - 6 minutes

1 Place the butter in a bowl and heat on 100P

(HIGH) for 30 seconds, until melted.

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

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

salt and pepper to taste

Variations:

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

MUSTARD SAUCE

300ml ( Preparation time - 4 - 5 minutes

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

pint) Cooking time - 4 minutes

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

30 seconds Add the mustard, soured cream, salt, pepper and parsley. Mix well.

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

minute until smooth and thick.

This dish is ideal served with meat or fish.

STRAWBERRY JAM

Makes 675g(1 Preparation time - 15 minutes

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

❇

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

lb) Cooking time - 55 mins

1 Place strawberries and lemon juice in a very large

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

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

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

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

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

FRUIT CRUMBLE

Serves 4 Cooking time - 12-14 minutes Preparation time - 6 - 8 minutes

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

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

and the cinnamon in a dish, mix well.

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

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

75g (3oz) rolled oats 75g (3oz) butter

RECIPES

PLAIN MICROWAVE CAKE

Serves 4-6 Cooking time - 4 minutes Preparation time - 6 - 8 minutes

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

MOIST CARROT CAKE

Serves 4-6 Cooking time - 24 minutes Preparation time - 12 - 14 minutes

300ml (1/2 pint) sunflower oil 225g (8oz) brown sugar 3 eggs (size 3) 175g (6oz) self raising flour 5ml (1tsp) bicarbonate of soda 10ml (2tsp) cinnamon 175g (6oz) carrot, grated 100g (4oz) walnut halves, chopped topping: 225g (8oz) low fat cream cheese

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

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

kitchen paper.

2 Cream the margarine and sugar together until

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

3 Pour into prepared container.

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

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

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

mixed. Fold in flour, bicarbonate of soda, and

cinnamon. Add carrots and walnuts, mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P (MEDIUM) for

24 minutes, until firm to the touch and a skewer

comes out clean. Allow to cool before

decorating.

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar

until smooth. Spread evenly over the top of the

cake and sprinkle with the walnuts.

Keep refrigerated.

SPONGE PUDDING

Serves 4-6 Cooking time - 5-6 minutes Preparation time - 6 - 7 minutes

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

CHOCOLATE BROWNIES

Serves 6-8 Cooking time - 24-25 minutes Preparation time - 10 - 12 minutes

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

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

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

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

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

5 Place jam or syrup in a bowl, heat on 100P

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

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients. 3 Grease the base of a square 20.4cm (8”) dish.

Spoon in the mixture and smooth the surface.

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

firm to the touch.

SPECIFICATIONS

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

Power Consumption:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.3kW

Input Current:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6A

Output power:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 705)

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

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

Outside Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . .449(W) x 282(H) x 369(D) mm

Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . .290(W) x 194H) x 313(D) mm

Oven capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 litres

Cooking uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter (272mm)

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

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

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

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form, electronically, mechanically, photocopied, recorded, translated or other means without prior permission from SHARP Electronics (U.K.) Ltd.

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

SHARP ELECTRONICS (U.K.) LTD

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

PRINTED IN THE UK TINS-A039URR1

Sharp R-232M User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual