MICROWAVE OVEN
R-242R(S)
R
OPERATION MANUAL
ٺҢᇳ݂
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CONTENTS Page
Warning .................................................................. E-1
Special Notes and Warning .................................. E-2
Installation Instructions ......................................... E-3
Oven Diagram ........................................................ E-3
Operation of Touch Control Panel
Control Panel Display ......................................... E-4
Touch Control Panel Layout ............................... E-4
Before Operating
Getting Started .................................................... E-5
Clock Setting ....................................................... E-5
Stop/Clear ............................................................ E-5
To Cancel a Programme During Cooking ......... E-5
Microwave Cooking Techniques ........................... E-6
Manual Operations
Microwave Time Cooking .................................. E-7
Sequence Cooking .............................................. E-8
Instant Cook ........................................................ E-8
Slow Cook ........................................................... E-9
Automatic Operations
Notes for Automatic Operations ..................... E-11
Auto Cook .......................................................... E-11
Steam Menu ...................................................... E-13
Reheat ................................................................ E-15
Express Defrost ................................................. E-16
Easy Defrost ...................................................... E-18
Other Convenient Features
Less/More Setting ............................................. E-20
Increasing or Decreasing Time
During the Cooking Programme ..................... E-21
Timer .................................................................. E-22
Alarm ................................................................. E-22
Care and Cleaning ............................................... E-23
Service Call Check ............................................... E-23
Specifi cations ....................................................... E-23
Cookbook Section
Cookware and Utensil Guide .............................. E-24
Recipes ........................................................E-25~E-30
Page
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E – 1
WARNING
IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.
1. To reduce the risk of fi re in the oven cavity:
a. Do not overcook food.
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.
d. Look at the oven from time to time when food is heated in disposable containers made of plastic, paper
or other combustible materials for signs of smoke or burning.
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven off,
and disconnect the power plug, or shut off power at the fuse or circuit breaker panel.
f. After use, wipe the waveguide cover with a damp cloth, followed by a dry cloth to remove any food
splashes and grease. Built-up grease may overheat and begin to cause smoke or catch fi re.
2. To reduce the risk of an explosion or delayed eruptive boiling when handling the container.
Your microwave oven is capable of heating food and beverages very quickly, therefore it is very important
that you select the appropriate cooking time and power level for the type and quantity of food to be heated.
If you are unsure of the cooking time and power level required, begin with low cooking times and power
levels until the food is suffi ciently heated evenly throughout.
Additionally:
a. Do not place sealed containers in the oven. Babies bottles fi tted with a screw cap or teat are considered
to be sealed containers.
b. Do not use excessive amount of time.
c. When boiling liquids in the oven, use a wide-mouthed container.
d. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids.
e. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting a
spoon or other utensil into the container.
3. This oven is for home food preparation only and should only be used for heating, cooking and defrosting
food and beverage.
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.
4. Never operate the oven whilst any object is caught or jammed between the door and the oven.
5. Do not try to adjust or repair the oven yourself.
It is hazardous for anyone other than a qualifi ed service technician trained by SHARP to carry out any service
or repair operation. Especially those which involve the removal of a cover which gives protection against
exposure to microwave energy are very hazardous.
6. Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualifi ed
service technician trained by SHARP. It is particularly important that the oven door closes properly and that
there is no damage to:
(1) Door (warped) (2) Hinges and Latches (broken or loosened) (3) Door Seals Sealing Surfaces and oven
cavity (buckled or deformed) (4) Burn marks on the door seal faces.
7. Handle with care when removing items from the oven so that the utensil, your clothes or accessories do not
touch the safety door latches.
8. Never poke an object, particularly a metal object, through a grille or between the door and the oven while
the oven is operating.
9. Never tamper with or deactivate the door safety latches.
10. Always use oven gloves to prevent burns when handling utensils that are in contact with hot food.
Enough heat from the food can transfer through utensils to cause skin burns.
11. Should the power supply cord become damaged, it must be replaced with a special cord supplied by a
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualifi ed service technician trained
by SHARP in order to avoid a hazard.
12. If the oven lamp fails please consult your dealer or a qualifi ed service technician trained by SHARP.
13. Avoid steam burns by directing steam away from the face and hands.
Slowly lift the furthest edge of a dish's cover including microwave plastic wrap etc., and carefully open
popcorn and oven cooking bags away from the face.
14. Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any
hot surfaces or sharp edges.
15. To prevent the turntable from breaking:
a. Before cleaning the turntable with water, leave the turntable to cool.
b. Do not place anything hot on a cold turntable.
c. Do not place anything cold on a hot turntable.
16. Do not place anything on the outer cabinet.
17. Do not store food or any other items inside the oven.
18. Make sure the utensil does not touch the interior walls during cooking.
19. 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.
20. This appliance is not intended for use by persons (including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
instruction concerning use of the appliance by a person responsible for their safety.
21. Children should be supervised to ensure that they do not play with the appliance.
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E – 2
SPECIAL NOTES AND WARNING
DO DON’T
Eggs, fruits,
nuts, seeds,
vegetables,
sausages and
oysters
* Puncture egg yolks and whites and
oysters before cooking to prevent
“explosion”.
* Pierce skins of potatoes, apples,
squash, hot dogs, sausages and
oysters so that steam escapes.
* Cook eggs in shells. This prevents
“explosion”, which may damage the
oven or injure yourself.
* Cook hard / soft boiled eggs.
* Overcook oysters.
* Dry nuts or seeds in shells.
Popcorn * Use specially bagged popcorn for the
microwave oven.
* Listen while popping corn for the
popping to slow to 1-2 seconds.
* Pop popcorn in regular brown bags
or glass bowls.
* Exceed maximum time on popcorn
package.
Baby food * Transfer baby food to small dish and
heat carefully, stirring often. Check
for suitable temperature to prevent
burns.
* Remove the screw cap and teat before
warming baby bottles.
After warming shake thoroughly.
Check for suitable temperature.
* Heat disposable bottles.
* Overheat baby bottles.
Only heat until warm.
* Heat bottles with nipples on.
* Heat baby food in original jars.
General * Food with fi lling should be cut after
heating, to release steam and avoid
burns.
* Use a deep bowl when cooking
liquids or cereals to prevent boiling
over.
* Heat or cook in closed glass jars or
airtight containers.
* Deep fat fry food.
* Heat or dry wood, herbs, wet papers,
clothes or fl owers.
* Operate the oven without a load (i.e.
an absorbing material such as food
or water) in the oven cavity.
Liquids
(Beverages)
* For boiling or cooking liquids see
WARNING on page E-1 to prevent
explosion and delayed eruptive
boiling.
* Heat for longer than recommended
time.
Canned foods * Remove food from can. * Heat or cook food while in cans.
Sausage rolls,
Pies, Christmas
pudding
* Cook for the recommended time.
(These foods have high sugar and / or
fat contents.)
* Overcook as they may catch fi re.
Meats * Use a microwave proof rack or plate
to collect drained juices.
* Place meat directly on the turntable for
cooking.
Utensils * Check the utensils are suitable for
MICROWAVE cooking before you
use them.
* Use metal utensils for MICROWAVE
cooking. Metal refl ects microwave
energy and may cause an electrical
discharge known as arcing.
Aluminium
foil
* Use to shield food to prevent over
cooking.
* Watch for sparkling, therefore reduce
foil and keep clear of cavity walls.
* Use too much.
* Shield food close to cavity walls as
sparkling can damage the oven.
Browning dish * Place a suitable insulator such as a
microwave and heat proof dinner
plate between the turntable and
the browning dish.
* Exceed the preheating time
recommended by the manufacturer.
Excessive preheating can cause the
glass turntable to shatter and / or
damage internal parts of the oven.
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E – 3
INSTALLATION INSTRUCTIONS
1. Remove all packing materials from the oven cavity and the feature sticker from the oven door panel
(if available). Check the unit for any damage, such as a misaligned door, damaged door seals around
the door or dents inside the oven cavity or on the door. If there is any damage, please do not operate
the oven until it has been checked by the SHARP SERVICE CENTRE and repaired, if necessary.
2. Accessories provided
1) Turntable 2) Roller Stay 3) Operation Manual (with Cookbook Section)
3. Place the roller stay in the coupling on the oven fl oor, then place the turntable on to the roller stay,
ensuring it is located fi rmly. Refer to OVEN DIAGRAM below. NEVER operate the oven without the roller
stay and turntable.
4. This oven is designed to be used on a countertop only. It should not be installed in any area where heat
and steam are generated, for example, next to a conventional oven unit.
The oven should be installed so as not to block ventilation openings.
Allow space of at least 15 cm from top of the oven for air ventilation.
This oven is not designed to be built-in to a wall or cabinet.
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or
personal injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage and frequency must correspond to the one indicated on the rating label on the back
of the oven.
6. This appliance must be earthed:
IMPORTANT
The wires in power supply cord are coloured in accordance with the following code:
Green-and-yellow : Earth
Blue : Neutral
Brown : Live
As the colours of the wires in the power supply cord of this appliance may not correspond with
the coloured marking identifying the terminals in your plug, proceed as follows:
The wire which is coloured green-and-yellow must be connected to the terminal in the plug which
is marked with the letter E or by the earth symbol
or coloured green or green-and-yellow.
The wire which is coloured blue must be connected to the terminal which is marked with the letter
N or coloured blue.
The wire which is coloured brown must be connected to the terminal which is marked with the letter
L or coloured brown.
OVEN DIAGRAM
1. Door opening button
2. Oven lamp
3. Door hinges
4. Door safety latches
5. See through door
6. Door seals and sealing surfaces
7. Coupling
8. Waveguide cover (Do not remove)
9. Control panel (see page E-4)
10. Ventilation openings
11. Power supply cord
12. Turntable
13. Roller stay
14. Rating label
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E – 4
OPERATION OF TOUCH CONTROL PANEL
The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the
control panel.
An entry signal tone should be heard each time you press the control panel to make a correct entry.
In addition an audible signal will sound for approximately 2 seconds at the end of the cooking cycle, or
4 times when cooking procedure is required.
Control Panel Display
COOK
DEF KG
QTY CHECK
Indicator
Touch Control Panel Layout
TIME PADS
Press to enter cooking
time and clock time.
AUTO COOK PADS
Press to cook
3 popular menus.
REHEAT PADS
Press to reheat 2 popular
menus.
INSTANT COOK/START PAD
Press to start oven after
setting programmes.
Press once to cook for
1 minute at 100% (HIGH
POWER) or increase by
1 minute multiples each
time this pad is pressed
during cooking.
•
•
POWER LEVEL PAD
Press to select microwave
power setting. If not
pressed, 100% (HIGH
POWER) is automatically
selected.
EXPRESS DEFROST PAD
Press to select the Express
Defrost menu.
SLOW COOK PAD
Press to cook slowly
and longer time.
EASY DEFROST PAD
Press to defrost meat by
entering the weight.
TIMER/CLOCK PAD
Press to set Timer and
Clock.
WEIGHT PADS
Press to enter weight.
STOP/CLEAR PAD
Press to clear during
programming.
Press once to stop
operation of oven
during cooking;
press twice to cancel
cooking programme.
•
•
LESS/MORE TIME PADS
Press to increase/decrease
the time in one minute
increments during
manual cooking or to
alter the cooking result for
automatic operations.
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E – 5
BEFORE OPERATING
Getting Started
Step Procedure Pad Order Display
1
Plug the oven into a power point.
Ensure the door is closed.
Flashing four eights.
2
Press the STOP/CLEAR pad so that
the oven beeps.
Only the dots will remain.
Clock Setting
* To enter the present time of day e.g. 11:34 (AM or PM).
Step Procedure Pad Order Display
1
Press the TIMER/CLOCK pad.
2
Enter the hours by pressing the TIME
pads.
x1 x1
3
Press the TIMER/CLOCK pad.
4
Enter the minutes by pressing the
TIME pads.
x3 x4
5
Press the TIMER/CLOCK pad again.
This is a 12 hour clock.
Press the STOP/CLEAR pad and re-enter the time of day (Ex. 1:45).
If you wish to know the time of day during the cooking mode, press the TIMER/CLOCK pad. As long as your
fi nger is pressing the TIMER/CLOCK pad, the time of day will be displayed.
Stop/Clear
Press the STOP/CLEAR pad once to:
1. Stop the oven temporarily during cooking.
2. Clear if you make a mistake during programming.
To Cancel a Programme During Cooking
Press the STOP/CLEAR pad twice.
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E – 6
MICROWAVE COOKING TECHNIQUES
Arrange food carefully
Place thickest areas toward outside of dish.
Watch cooking time
Cook for the shortest amount of time indicated and add more time
as needed.
Food severely over-cooked can smoke or ignite.
Cover foods before cooking
Check recipe for suggestions: paper towels, microwave plastic wrap
or a lid.
Covers prevent spattering and help foods to cook evenly.
(Helps keep oven clean)
Shield foods
Use small pieces of aluminium foil to cover thin areas of meats or
poultry in order to avoid overcooking.
Stir foods
From outside to center of dish once or twice during cooking,
if possible.
Turn foods
Foods such as chicken, hamburgers or steaks should be turned over
once during cooking.
Rearrange foods
Like meatballs halfway through cooking both from top to bottom
and from the center of the dish to the outside.
Allow standing time
After cooking ensure adequate standing time.
Remove food from oven and stir if possible.
Cover for standing time which allows the food to fi nish cooking
without overcooking.
Check for doneness
Look for signs indicating that cooking temperature has been reached.
Doneness signs include:
– Food steams throughout, not just at edge.
– Poultry thigh joints move easily.
– Pork and poultry show no pinkness.
– Fish is opaque and fl akes easily with a fork.
Condensation
A normal part of microwave cooking. The humidity and moisture
in food will infl uence the amount of moisture in the oven. Generally,
covered foods will not cause as much condensation as uncovered
foods. Ensure that the ventilation openings are not blocked.
Browning dish
When using a browning dish or self-heating material, always place a
heat-resistant insulator such as a porcelain plate under it to prevent
damage to the turntable, roller stay and coupling due to heat stress.
The preheating time specifi ed in the dish's instructions must not be
exceeded.
Microwave safe plastic wrap
For cooking food with high fat content, do not bring the wrap in
contact with the food as it may melt.
Microwave safe plastic
cookware
Some microwave safe plastic cookware are not suitable for cooking
foods with high fat and sugar content.
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E – 7
MANUAL OPERATIONS
Microwave Time Cooking
When cook under microwave manually, fi rst enter the cooking time, then the power level.
You can programme up to 99 minutes, 90 seconds.
There are 6 different power levels.
Power level
Display
Examples
Keeping
food warm
Defrost,
Softening
butter
Delicate Food such as
Eggs or Seafood
Raw meat,
Vegetables,
Rice or Pasta
This variable cooking control allows you to select the rate of microwave cooking.
If a power level is not selected, then 100% (HIGH POWER) is automatically used.
* Suppose you want to cook vegetables for 2 minutes 30 seconds on 100% (HIGH POWER).
Step Procedure Pad Order Display
1
Enter the desired cooking time.
x2 x3
COOK
COOK will fl ash on and off.
2
Press the INSTANT COOK/START pad.
COOK
The timer begins to count down.
To lower the power press the POWER LEVEL pad until the desired power level is displayed.
* Suppose you want to cook Fish Fillets for 10 minutes on 50% (MEDIUM POWER).
Step Procedure Pad Order Display
1
Enter the desired cooking time.
x1
COOK
COOK will fl ash on and off.
2
Select power level by pressing the
POWER LEVEL pad as required (for
50% press three times).
x3
COOK
3
Press the INSTANT COOK/START pad.
COOK
The timer begins to count down.
If the door is opened during cooking process, the cooking time in the readout automatically stops. The cooking time
starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.
If you wish to know the power level during cooking, press the POWER LEVEL pad. As long as your fi nger is touching
the POWER LEVEL pad, the power level will be displayed.
If more than 20 minutes on 100% power is entered, the microwave power will be reduced after 20 minutes to avoid
overheating.
0% 10%
(LOW)
30%
(MEDIUM
LOW)
50%
(MEDIUM)
70%
(MEDIUM
HIGH)
100%
(HIGH)
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E – 8
Sequence Cooking
Your oven can be programmed with up to 3 cooking sequences, automatically switching from one variable
power setting to the next.
* Suppose you want to cook for 10 minutes on 50% (MEDIUM POWER) followed by 5 minutes on 100%
(HIGH POWER).
Step Procedure Pad Order Display
1
Enter the desired cooking time.
x1
COOK
COOK will fl ash on and off.
2
Select power level by pressing the
POWER LEVEL pad as required (for
50% press three times).
x3
COOK
3
For second sequence, enter the
desired cooking time. (If power is
not selected the oven will operate
at 100%).
x5
COOK
4
Press the INSTANT COOK/START pad.
COOK
The timer begins to count down.
When it reaches zero,
COOK
the second sequence will appear
and the timer will begin to count
down again.
Instant Cook
For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on 100% (HIGH POWER).
Step Procedure Pad Order Display
1
Press the INSTANT COOK/START
pad.
(Within 3 minutes of closing the
door.)
COOK
COOK will fl ash on and off.
Press the INSTANT COOK/START pad until the desired time is displayed.
Each time the pad is pressed during manual cooking, the cooking time is increased by 1 minute.
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E – 9
Slow Cook
To select SLOW COOK HIGH, press the SLOW COOK pad once.
To select SLOW COOK LOW, press the SLOW COOK pad twice.
The SLOW COOK setting is designed for food which needs longer cooking time. For example, stewing,
braising, boiling soup or Chinese desserts of liquid type. The SLOW COOK setting provides two choices:
SLOW COOK HIGH or SLOW COOK LOW. The maximum cooking time is 2 hours for each choice when cook
manually.
* Suppose you want to cook stew chicken on SLOW COOK HIGH for 1 hour 30 min: —
Step Procedure Pad Order Display
1
Press the SLOW COOK pad once.
x1
2
Enter the desired cooking time.
x9
COOK
Cook will fl ash on and off.
3
Press the INSTANT COOK/START
pad.
COOK
The timer begins to count down.
NOTE
1. If you need to check the food doneness during cooking, you can open the oven door by
pressing the STOP/CLEAR pad once, then check and stir. After that close the door and press
the INSTANT COOK/START pad to resume cooking.
2. Combination of HIGH and LOW for cooking in 2 stages is possible. But combination between
SLOW COOK and other features is not possible.
3. If you wish to know the level of slow cook during cooking, press the POWER LEVEL pad. As
long as your fi nger is pressing the POWER LEVEL pad, SC-H (SLOW COOK HIGH) or SC-L
(SLOW COOK LOW) will be displayed.
SPECIAL NOTES ON SLOW COOKING
For better cooking result, always try to:
1. Cut the ingredients into smaller pieces.
2. Add in adequate liquid as medium (eg: water, sauce) and try to submerge the ingredients into the liquid
in order to avoid scorching. This is especially important when stew meat or chicken soup is prepared.
3. When soup or large quantity is prepared, make sure that the water level is at least 1
1
/2 inches (3.8 cm)
from the rim of casserole, otherwise spill over may result.
4. Do not add too much seasonings or salt at the initial stage of cooking. Try to add (especially salt)
soon after or just after fi nish.
5. Cook with the casserole lid on. Also please do not open the lid during cooking as this may disturb
the cooking sequence.
6. Stir and stand for 10 minutes after cooking.
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E – 10
Slow Cook Recipes
Beef Brisket with Daikon
[ Ingredients ]
570 g Beef Brisket
330 g Daikon
2 g Cayenne
2 Aniseed
2 stalks Green Onion (diced)
3 slices Ginger
[ Method ]
1. Preparation –
Cut the beef brisket into pieces. Marinade with salt (11/2 tsp), sugar (11/2 tsp),
soya sauce (2 tsp) and oyster sauce (2 tsp). Skin and cut the daikon into pieces.
2. In a 3-litre casserole heat 3 tbsp of oil uncover on microwave HIGH for 4 minutes.
Then stir in ginger slices and the marinaded beef brisket. Cook with cover on
microwave HIGH for 5 minutes.
3. Add in cayenne, aniseed and 250 to 280 ml of boiling water. Stir well.
Cook with cover on SLOW COOK HIGH for 1 hour.
4. Add in daikon and 200 to 250 ml of boiling water. Stir well. Cook with
cover on SLOW COOK HIGH for another 1 hour 30 minutes.
5. Stir in sauce of cornstarch (2 tsp), oyster sauce (2 tsp), salt (1/2 tsp) and
water (3 tsp). Cook with cover on SLOW COOK LOW for 10 to 30 minutes.
6. Sprinkle the diced green onion on top after cooking.
7. Serve 4 persons.
Portuguese Coconut Chicken
[ Ingredients ]
500 g Chicken pieces
150 g Carrots
200 g Potatoes
160 g Onions
400 ml Coconut Milk
1 tsp Curry Powder
[ Method ]
1. Skin, rinse and cut the carrots, potatoes and onions into pieces.
2. Marinade the chicken pieces with salt (1 tsp), sugar (1 tsp), oyster sauce
(1 tsp), soya sauce (2 tsp), curry powder (1 tsp) and pepper (pinches).
Let stand for a while.
3. In a 3-litre casserole put in carrots, potatoes and 200 ml of coconut milk.
Cook with cover on microwave HIGH for 12 minutes.
4. Add in the marinaded chicken and another 200 ml of coconut milk.
Stir well. Cook with cover on SLOW COOK HIGH for 20 minutes.
5. Add in onions and salt (1 tsp). Stir well. Cook with cover on SLOW
COOK HIGH for another 20 to 30 minutes.
6. Stir well.
7. Serve 4 to 6 persons.
White Fungus with Papaya
[ Ingredients ]
1 Papaya (ripen)
25 g White Fungus
5 g Sweet Almonds
5 g Bitter Almonds
160 g Rock Sugar
[ Method ]
1. Soak the white fungus for at least 3 hours. Tear out the leafy fungus,
then rinse thoroughly and drain well. Discard the stem of white fungus.
2. Skin and remove the pits of papaya after cutting into half. Scoop out
the papaya as balls or cut into dices of 3 cm
3
.
3. In a 3-litre casserole put in white fungus, sweet almonds, bitter almonds
and 500 ml of water. Cook with cover on microwave HIGH for 20 minutes.
Let stand for 10 minutes.
4. Add in papaya dices, rock sugar and 500 ml of boiling water. Cook with
cover on SLOW COOK HIGH for 1 hour 15 minutes to 1 hour 30 minutes.
5. Stir well. Serve 4 persons.
Nutritious Herbal Chicken Soup
[ Ingredients ]
420 g Chicken half
36 g Red Dates
20 g Wai San
20 g Kei Chee
20 g Tung Sam
20 g Pak Kei
20 g Longan
[ Method ]
1. Preparation –
Cut the chicken half into 4 to 6 pieces. Remove the skin. Rinse and soak
all the herbs into 1150 ml of water in a 3-litre casserole for at least 3 hours.
2. In a 2-litre casserole boil 1000 ml of water with cover on microwave
HIGH for 10 minutes. Put in chicken pieces. Boil with cover for another
4 minutes. Then take out and rinse.
3. Put the scalded chicken into the soaking herbs and cook with cover on
SLOW COOK HIGH for 1 hour 30 minutes. Then on SLOW COOK LOW
for 20 to 40 minutes.
4. Add salt (1 tsp or more) as desired. After stir let stand with cover for
5 minutes.
5. Serve 4 persons.
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E – 11
AUTOMATIC OPERATIONS
Notes for Automatic Operations
1. When using the automatic features, carefully follow the instructions provided in each Menu Guide to
achieve the best result.
If the instructions are not followed carefully, the food may be overcooked or undercooked.
2. Food weighing more or less than the quantity or weight listed in each Menu Guide, cook manually.
3. To change the fi nal cooking or defrosting result from the standard setting, press the LESS/MORE TIME
pads after selecting desired setting. Refer to page E-20.
4. The fi nal cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).
Check the food after cooking and if necessary continue cooking manually.
5. To avoid children's misuse, each REHEAT function pad can be used only within 3 minutes after cooking
completion, closing the door or pressing the STOP/CLEAR pad.
6. To defrost foods above or below the weights allowed on the EXPRESS DEFROST MENU GUIDE, use
EASY DEFROST or defrost manually.
7. When entering the weight of the food, round off the weight to the nearest 0.1 kg. For example, 0.35 kg
would become 0.4 kg.
If the DOWN (
) weight pad is pressed the display will count down from the highest weight/quantity each
time the pad is pressed.
If the UP (
) weight pad is pressed the display will count up from the lowest weight/quantity each time
the pad is pressed.
Auto Cook
Rice Menu
RICE MENU allows you to cook 2 popular foods.
Follow the instructions provided in the Rice Menu Menu Guide
on page E-12.
* Suppose you want to cook 2 serves of Rice: —
Step Procedure Pad Order Display
1
Press the Rice pad once.
QTY
QTY will fl ash on and off.
2
Press the WEIGHT pads to enter
quantity.
x1 x2
OR
COOK QTY
COOK will fl ash on and off.
3
Press the INSTANT COOK/START
pad.
COOK
The cooking time will appear and
count down to zero.
When it reaches zero, the oven
will “beep”.
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E – 12
Rice Menu Menu Guide
MENU QUANTITY PROCEDURE
Rice
Serving (s) Rice Water
1 serve (1-2 persons) 150 g 240 ml
2 serves (3-5 persons) 300 g 480 ml
1-2 serves Wash rice until water runs clear.
Place rice and water into a deep casserole
(about 2
) and soak for 30 mins (stir rice a
few times during soaking).
Stir and cook with cover.
After cooking, stir lightly and stand for
5 mins with a cover.
•
•
•
•
Congee
Serving (s) Rice Water
1 serve (1-2 persons) 50 g 750 ml
2 serves (3-5 persons) 80 g 1400 ml
1-2 serves Wash rice until water runs clear.
Place rice and water into a deep casserole
(2
for 1 serve, 3 for 2 serves) and soak for
30 mins (stir rice a few times during soaking).
Stir and cook uncovered.
After cooking, stir lightly and stand for
5 mins.
•
•
•
•
Menu Variation
eg: ★ Congee with Pallock Fish and Peanuts
Ingredients: 100 g Pallock fi sh (fried; chopped)
(3-5 persons) 50 g Peanuts
1 slice salted turnip (chopped)
3 spring onions (chopped)
NOTE: The ingredients can be added just after fi nish, with salted turnip and spring
onions as garnish and sprinkles on top.
★
Congee with Salted Pork and Preserved Duck Eggs
Ingredients: approx. 230 g (
1
/2 lb) lean pork (chopped)
(3-5 persons) 2 preserved duck eggs (diced)
NOTE: The ingredients can be added 10 min. before fi nish.
Porridge
Serving (s) Rice Water
1 serve (1-2 persons) 100 g 1200 ml
2 serves (3-5 persons) 160 g 2200 ml
1-2 serves Wash rice until water runs clear.
Place rice and water into a deep casserole
(2
for 1 serve, 3 for 2 serves) and soak for
15 mins (stir rice a few times during soaking).
Stir and cook uncovered.
After cooking, stir lightly and stand for
5 mins.
•
•
•
•
Menu Variation
You can enjoy the variation by putting some ingredients into Porridge just after fi nish or 10 mins before
fi nish.
eg:
★
Chicken Porridge: 200 g Chicken (cut small pieces, precooked)
(3-5 persons) Spring Onion, cut 3 cm long
★
Fish Porridge: 250 g Fish (precooked)
(3-5 persons) 2 slices Ginger (cut into stripes)
NOTE
1. Water temperature should be about 20°C at initial cooking.
2. 1 tael=38 grams.
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E – 13
Steam Menu
1. Fish
2. Meat
STEAM MENU allows you to cook 2 popular steam menus.
Follow the instructions provided in the Steam Menu Menu Guide.
* Suppose you want to cook 2 serves of steam meat: —
Step Procedure Pad Order Display
1
Press the Steam Menu pad
until the desired menu number
is displayed (for meat press
twice).
x2
QTY
QTY will fl ash on and off.
2
Press the WEIGHT pads to
enter quantity.
x2 x2
OR
COOK QTY
COOK will fl ash on and off.
3
Press the INSTANT COOK/
START pad.
COOK
The cooking time will appear and count
down to zero.
When it reaches zero, the oven will
“beep”.
Steam Menu Menu Guide
NO. MENU
INITIAL
TEMPERATURE
QUANTITY PROCEDURE
1
Steam Fish
eg: Sea Bream
Red Snapper
Carp
Pomfret
Golden Thread
Black Mullet
Flatfi sh
Garoupa
etc.
8-12°C
Refrigerated
temperature
1-3 serves
Serving (s) Weight
1 serve 130-199 g
2 serves 200-300 g
3 serves 301-420 g
Whole fi sh
or
Fish fi llet
• Wash fi sh thoroughly and
remove scales.
• Make a few slits on the skin of
fi sh, pierce the eyes of fi sh.
• Put on a shallow dish,
22-28 cm in diameter.
• Sprinkle lightly with water,
salt and oil.
• Put green onion and ginger
slices on top.
• Cover with microwave wrap
or glass lid.
• After cooking, stand for
2 minutes.
(Note: When cooking pomfret, use MORE setting for better result.)
2
Steam Meat
eg: Pork patty
Beef patty
Spare rib cubes
Chicken pieces
etc.
8-12°C
Refrigerated
temperature
1-3 serves
Serving (s) Weight
1 serve 130-199 g
2 serves 200-300 g
3 serves 301-420 g
• Marinate the meat.
• For meat patty, try to make
it a thin layer especially in
the centre.
• Put on a shallow dish,
22-28 cm in diameter.
• Cover with microwave wrap
or glass lid.
• After cooking, stand for
2 minutes.
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E – 14
Steam Menu Recipes
Spare Ribs with Black Beans
[ Ingredients ]
320 g Spare Ribs
10 g Black Beans
Seasonings
1 tsp Salt
1 tsp Sugar
1 tsp Light Soya
Sauce
1
/2 tsp Sesame Oil
1 tsp Cornstarch
[ Method ]
1. Marinate the spare ribs with seasonings, then mix with black beans.
2. Cover with microwave wrap and press the STEAM pad twice to Meat.
Chicken Pieces with Mushrooms
[ Ingredients ]
280 g Chicken pieces
40 g Dried Mushrooms (soaked)
Ginger slices
Green Onion slices
Seasonings
1
/2 tsp Salt
1
/2 tsp Sugar
1 tsp Light Soya
Sauce
1
/2 tsp Cornstarch
1
/2 tsp Sesame Oil
[ Method ]
1. Marinate the chicken pieces and soaked mushrooms with seasonings.
Then mix together with ginger and green onion slices.
2. Cover with microwave wrap and press the STEAM pad twice to Meat.
Steamed Whole Fish
[ Ingredients ]
200-300 g Fish
Ginger slices
Green Onion slices
[ Method ]
1. Wash the fi sh, remove its scales and make several slits on it.
2. Sprinkle lightly with water, salt and oil. Scatter ginger and green
onion slices on top.
3. Cover with microwave wrap and press the STEAM pad once to Fish.
Pork Patty
[ Ingredients ]
330 g Ground Pork
50 g Preserved
Vegetables
1 Salted Egg Yolk
Seasonings
1 tsp Salt
1 tsp Sugar
2 tsp Cornstarch
2 tsp Oil
1
1
/2 tsp Light Soya
Sauce
[ Method ]
1. Marinate the ground pork and preserved vegetables with seasonings,
mix well. Press into patty shape.
2. Cut the salted egg yolk into dices and place on the patty for
decoration.
3. Cover with microwave wrap and press the STEAM pad twice to Meat.
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E – 15
Reheat
REHEAT allows you to reheat 2 popular foods.
Follow the instructions provided in the Reheat Menu Guide.
* Suppose you want to reheat 2 cups of beverage: —
Step Procedure Pad Order Display
1
Press the Beverage pad
until the desired quantity
is displayed (for 2 cups
press twice).
x2
After about 2 sec.
QTY COOK
Cooking starts and the cooking time will begin
counting down. When it reaches zero, the oven
will “beep”.
Reheat Menu Guide
MENU
INITIAL
TEMPERATURE
QUANTITY PROCEDURE
Bread
20-25°C
Room
temperature
1–4 pieces
1 piece,
approx. 50g
For 1-2 pcs, put onto a paper towel and
cover with another paper towel.
For 3-4 pcs, put onto a plate lined with
paper towel and cover with another
paper towel.
When you reheat only one piece of bread,
place it on centre.
•
•
•
(NOTE: Reheating result varies with the kind of bread and its condition.)
Beverage
Coffee
Tea
Water
20-25°C
Room
temperature
1–4 pieces
1 cup,
approx. 20 ml
No cover.
Place on centre of turntable (1 cup).
(For 2–4 cups, place along the rim of
turntable.)
After reheating, stir.
•
•
•
(
)
(
)
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E – 16
Express Defrost
1. Minced Meat
2. Chicken Pieces
3. Steak/Chop
EXPRESS DEFROST rapidly defrosts 3 types of meat in
specifi c weights.
Follow the instructions provided in the Express Defrost Menu
Guide on page E-17.
* Suppose you want to defrost 0.2 kg of Minced Meat: —
Step Procedure Pad Order Display
1
Press the Express Defrost pad
until the desired menu number
is displayed (for Minced Meat
press once).
x1
COOK DEF
COOK will fl ash on and off.
2
Press the INSTANT COOK/
START pad.
COOK DEF
The defrosting time will begin counting
down. When a 4 times “beep” sound is
heard, the oven stops. CHECK will fl ash
on and off.
3
Open the door. Turn over and
rearrange. Shield the defrosted
portions.
DEF CHECK
CHECK will fl ash on and off.
4
Close the door.
COOK DEF
COOK will fl ash on and off.
5
Press the INSTANT COOK/
START pad.
COOK DEF
The defrosting time will continue counting
down. When it reaches zero, the oven will
“beep”.
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E – 17
Express Defrost Menu Guide
No. MENU QUANTITY PROCEDURE
1
Minced Meat
Beef
0.2 kg
Place frozen minced meat on a shallow dish.
The oven will “beep” and stop, CHECK will fl ash on
and off. Remove defrosted portions, turn over and
shield edges with foil strips.
Press start to continue defrosting.
After defrost time, stand covered with aluminium foil
for 3-5 minutes.
•
•
•
•
2
Chicken Pieces
(Mid-joint of
chicken wings)
0.35 kg
Place mid-joint of chicken wings on a shallow dish.
The oven will “beep” and stop, CHECK will fl ash on
and off. Turn over, rearrange and shield the defrosted
portions.
Press start to continue defrosting.
After defrost time, stand covered with aluminium foil
for 5 minutes.
•
•
•
•
3
Steak/Chop
0.3 kg
Shield thin end of chops or steaks with foil.
Position the food with thinner parts in the centre in a
single layer on a shallow dish.
If pieces are stuck together, try to separate as soon
as possible.
The oven will “beep” and stop, CHECK will fl ash on
and off. Turn over, rearrange and shield the defrosted
portions.
Press start to continue defrosting.
After defrost time, stand covered with aluminium foil
for 5 minutes.
•
•
•
•
•
•
NOTE
1. When freezing minced meat, shape it into fl at even sizes.
2. For chicken pieces, steaks and chops, freeze separately in single fl at layers and if necessary
interleave with freezer plastic to separate layers. This will ensure even defrosting.
3. It is also a good idea to label the packs with the correct weights.
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E – 18
Easy Defrost
EASY DEFROST will automatically compute the microwave power and defrosting time.
Follow the instructions provided in the Easy Defrost Menu Guide on page E-19.
* Suppose you want to defrost 1.0 kg of Chicken Pieces: —
Step Procedure Pad Order Display
1
Press the Easy Defrost pad.
DEF
KG
KG will fl ash on and off.
2
Press the WEIGHT pads to
enter weight.
x6 x10
OR
COOK DEF
KG
COOK will fl ash on and off.
3
Press the INSTANT COOK/
START pad.
COOK DEF
The defrosting time will begin counting
down. When a 4 times “beep” sound is
heard, the oven stops. CHECK will fl ash
on and off.
4
Open the door. Turn over and
rearrange. Shield the defrosted
portions.
DEF CHECK
CHECK will fl ash on and off.
5
Close the door.
COOK DEF
COOK will fl ash on and off.
6
Press the INSTANT COOK/
START pad.
COOK DEF
The defrosting time will continue counting
down. When it reaches zero, the oven will
“beep” .
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E – 19
Easy Defrost Menu Guide
MENU
QUANTITY
(MIN. – MAX.)
PROCEDURE
Steaks
Chops
0.1 - 1.5 kg Shield thin end of chops or steaks with foil.
Position the food with thinner parts in the centre
in a single layer on a shallow dish.
If pieces are stuck together, try to separate as
soon as possible.
Half way the oven will “beep” and stop, CHECK
will fl ash on and off. Turn over, rearrange and
shield the defrosted portions.
Press start to continue defrosting.
After defrost time, stand covered with aluminium
foil for 5-30 minutes.
•
•
•
•
•
•
Minced Meat
Beef
0.1 - 1.5 kg Place frozen minced meat on a shallow dish.
Shield edges.
Half way the oven will “beep” and stop, CHECK
will fl ash on and off. Remove defrosted portions,
turn over and shield edges with foil strips.
Press start to continue defrosting.
After defrost time, stand covered with aluminium
foil for 5-30 minutes.
•
•
•
•
Roast Meat
Beef/Pork/Lamb
0.5 - 1.5 kg Shield the edge with foil strips about 2.5 cm
wide.
Place joint with lean side face upwards (if
possible) on a shallow dish.
Half way the oven will “beep” and stop, CHECK
will fl ash on and off. Turn over and shield the
defrosted portions.
Press start to continue defrosting.
After defrost time, stand covered with aluminium
foil for 10-30 minutes.
•
•
•
•
•
Poultry
1.0 - 1.5 kg Remove from original wrapper. Shield wing and
leg tips with foil.
Place breast side down on a shallow dish.
Half way the oven will “beep” and stop, CHECK
will fl ash on and off. Turn over and shield the
defrosted portions.
Press start to continue defrosting.
After defrost time, stand covered with aluminium
foil for 15-30 minutes.
NOTE: After standing run under cold water to
remove giblets if necessary.
•
•
•
•
•
Chicken Pieces
0.1 - 1.5 kg Shield the exposed bone with foil.
Place chicken pieces on a shallow dish.
Half way the oven will “beep” and stop, CHECK
will fl ash on and off. Turn over, rearrange and
shield the defrosted portions.
Press start to continue defrosting.
After defrost time, stand covered with aluminium
foil for 5-30 minutes.
•
•
•
•
•
Food not listed in the Guide can be defrosted manually using 30%.
NOTE
1. When freezing minced meat, shape it into fl at even sizes.
2. For chicken pieces, steaks and chops, freeze separately in single fl at layers and if necessary
interleave with freezer plastic to separate layers. This will ensure even defrosting.
3. It is also a good idea to label the packs with the correct weights.
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E – 20
OTHER CONVENIENT FEATURES
Less/More Setting
The cooking times programmed into the automatic menus are tailored to the most popular tastes. To adjust
the cooking time to individual preference, use the LESS/MORE time pads to either reduce (less) or add
(more) cooking time.
The Less/More setting can be used to adjust the cooking time of the following features:—
– AUTO COOK
– REHEAT
– EXPRESS DEFROST
– EASY DEFROST
(1) REHEAT
* Suppose you want to reheat 2 cups of beverage for less time than the standard setting.
Step Procedure Pad Order Display
1
Press the Beverage pad twice.
x2
QTY
2
Press the LESS TIME pad once
within 2 seconds.
x1
(2) AUTO COOK, EXPRESS DEFROST, EASY DEFROST
* Suppose you want to defrost 1.0 kg of Chicken Pieces (EASY DEFROST) for more time than the standard
Step Procedure Pad Order Display
1
Press the Easy Defrost pad.
DEF
KG
KG will fl ash on and off.
2
Press the WEIGHT pads to enter
weight.
x6 x10
OR
COOK DEF
KG
COOK will fl ash on and off.
3
Press the MORE TIME pad once.
x1
COOK DEF
4
Press the INSTANT COOK/START
pad.
COOK DEF
For EXPRESS DEFROST, select the menu using the EXPRESS DEFROST pad instead of the EASY DEFROST
pad in step 1, and go to step 3.
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E – 21
Increasing or Decreasing Time During the Cooking Programme
Cooking time can be added or decreased during a manual cooking programme using the LESS ( )/
MORE (
) TIME pads.
* Suppose you want to increase the cooking time by 2 minutes during 5 minutes on 50% (MEDIUM
POWER) cooking. (at the moment the remaining cooking time is 1 min. 30 sec.)
Step Procedure Pad Order Display
1
Enter the desired cooking time.
x5
COOK
Cook will fl ash on and off.
2
Select power level by pressing the
POWER LEVEL pad as required
(for 50% press three times).
x3
COOK
3
Press the INSTANT COOK/START pad.
COOK
The timer starts to count down.
COOK
4
Press the MORE TIME pad twice to
increase the cooking time by two
minutes.
x2
COOK
The timer keeps on counting down.
NOTE
You cannot use this function for SLOW COOK and automatic operations.
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E – 22
Timer
Use this feature as a general purpose timer. Examples include:
timing boiled eggs cooked on the stove top; or
timing the recommended standing time of food.
You can enter any time up to 99 minutes, 90 seconds. If you want to cancle the timer during the count down
phase, simply press the STOP/CLEAR pad and the display will return to showing time of day.
* Suppose you want to set the timer to 3 minutes for boiling an egg on the stove top.
Step Procedure Pad Order Display
1
Enter the desired time.
x3
COOK
Cook will fl ash on and off.
Once the egg has come to the boil in the saucepan you can start the timer.
2
Press the TIMER/CLOCK pad.
The timer begins to count down.
When the timer reaches zero, the
oven will “beep”.
Alarm
Your oven has an alarm function. If you leave food in the oven after cooking, the oven will “beep” 3 times
after 2 minutes.
If you do not remove the food at that time, the oven will “beep” 3 times after 4 minutes and 6 min
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E – 23
CARE AND CLEANING
Disconnect the power supply cord before cleaning or leave the door open to inactivate the oven during
cleaning.
CLEAN THE OVEN AT REGULAR INTER VALS - Keep the oven clean and remove any food deposits, or it could lead
to deterioration of the surface. This could adversely affect the life of the appliance and possibly result in a hazardous
situation.
Exterior:
The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of harsh
abrasive cleaners. Keep the ventilation openings free of dust.
Door:
Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to remove
any spills or spatters. Do not use abrasive cleaners.
Touch Control Panel:
Wipe the panel with a cloth dampened slightly with water only.
Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.
Interior walls:
To clean the interior surfaces, wipe with a soft cloth and warm water. After use wipe the waveguide cover in the
oven with a soft damp cloth to remove any food splashes. Built-up splashes may overheat and begin to smoke or
catch fi re. Do not remove the waveguide cover. DO NOT USE A COMMERCIAL OVEN CLEANER, ABRASIVE OR
HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN. NEVER SPRAY OVEN
CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.
Turntable/Roller Stay:
Wash with mild soapy water and dry thoroughly.
SERVICE CALL CHECK
Please check the following before calling for service:
1. Does the display light up? YES _________ NO _________
2. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Press the
INSTANT COOK/START pad twice.
A. Does the oven lamp come on? YES _________ NO _________
B. Does the cooling fan work? YES _________ NO _________
(Put your hand over the rear ventilation openings.)
C. Does the turntable rotate? YES _________ NO _________
(The turntable can rotate clockwise or counterclockwise. This is quite normal.)
D. After two minutes, did an audible signal sound and COOK indicator go off? YES _________ NO _________
E. Is the water inside the oven hot? YES _________ NO _________
If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter box.
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE
APPROVED BY SHARP.
NOTE: If you cook the food over 20 minutes on 100% (HIGH POWER), the microwave power will be automatically
reduced to avoid overheating.
SPECIFICATIONS
AC Line Voltage : Refer to the rating label.
AC Power Required : 1.25 kW
Output Power : 800 W* (IEC test procedure)
Microwave Frequency : 2450 MHz (Class B/Group 2)**
Outside Dimensions : 460 mm(W) x 275 mm(H) x 380 mm(D)
Cavity Dimensions : 319 mm(W) x 211 mm(H) x 336 mm(D)***
Oven Capacity : 22 litre***
Cooking Uniformity : Turntable (ø272 mm tray) system
Weight : Approx. 12 kg
* This measurement is based on the International Electrotechnical Commission’s standardised method
for measuring output power.
** This is the classifi cation of ISM (Industrial, Scientifi c and Medical) equipment described in the International
Standard CISPR11.
*** Internal capacity is calculated by measuring maximum width, depth and height.
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E – 24
Cookware and Utensil Guide
Utensil Microwave Steam
Glassware (heat-resistant)
oo
Ceramic (heat-resistant)
oo
Pottery, Stoneware
oo
Metal Cookware, Stainless Steel Cookware
xx
Straw, Wicker and Wood Short time
x
Plastic Cookware (microwave-safe only) Short time
x
Paper Plates/Towel Short time
x
Plastic Wrap (microwave-safe only)
ox
Aluminium Foil Paper Shielding Shielding
Aluminium Foil Dish
xx
NOTE
Measure Standard
1 cup = 250 ml
1 tbsp. = 15 ml
1 tsp. = 5 ml
1 tbsp. = 3 tsp.
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E-25
SOUP
RECIPES
[Ingredients]
230 g Shrimps
40 g Pork fat
1 can Straw mushrooms
few Spring onions (strips)
few Sesame oil
[Seasonings]
(A) (B)
1 tsp Salt
1
/2 tsp Monosodium
glutamate
1
/2 tsp Pepper
1 Egg white
1
/2 tsp Corn fl our
1 tsp Salt
1 tbsp Rice wine
2 tsp Mono sodium
glutamate
3 cups Water
Shrimp Balls and Straw Mushroom Soup
[Method]
1. Remove veins from shrimps, drain and chop. Add
pork fat and seasonings (A), stir well, to make
a thick paste. Use a tablespoon to form shrimp
balls. Set aside.
2. Combine seasonings (B) in large casserole. Cover
and microwave at HIGH for 7 minutes.
3. Add shrimp balls, straw mushrooms and spring
onions. Cover and microwave at HIGH for another
3 to 4 minutes until shrimp balls fl oat. Sprinkle
sesame oil in soup and serve.
Meatballs and Tomato Soup
[Ingredients]
150 g Tomatoes
150 g Ground pork
2 stalks Spring onion
2 slices Ginger
few Coriander,
chopped
few Celery,
chopped
few Sesame oil
[Seasonings]
(A) (B)
1
/2 tsp Salt
1
/4 tsp Monosodium
glutamate
1
/2 tsp Rice wine
1
/2 tsp Soy sauce
1 tsp Cornstarch
1 Egg white
1
/2 tsp Salt
1 stalk Spring onion
1
/4 tsp Pepper
1
/4 tsp Monosodium
glutamate
[Method]
1. Finely chop spring onion and ginger. Cut tomatoes
into quarters.
2. Mix ground pork with spring onion, ginger and
seasonings (A), then add egg white and cornstarch,
stir well. Use tablespoon to form meatballs.
3. Microwave 3 cups water and tomatoes in a large,
covered bowl at HIGH for 7 minutes. Add meat balls
and seasonings (B), cover, microwave at HIGH for
another 3 to 4 minutes. Garnish with coriander and
celery, sprinkle sesame oil before serving.
Broccoli and Minced Fish Soup
[Ingredients]
300 g Fish meat
150 g Broccoli
2 tbsp Ham, chopped
1 tbsp Celery, chopped
[Seasonings]
(A) (C)
1 Egg white
1
/2 tsp Salt
1 tsp Rice wine
(B)
1 stalk Spring onion
2 slices Ginger
1 tsp Rice wine
1
/2 tsp Salt
1
/4 tsp Monosodium
glutamate
1
/4 tsp Pepper
[Method]
1. Remove fi sh bones and fi nely chop fi sh meat.
Add in seasonings (A), stir slightly.
2. Rinse broccoli and cut into small pieces. Put it
in casserole and add 2 tablespoons of water,
then cover and microwave at HIGH for 2 minutes
30 seconds.
3. In a casserole put in 3 cups of water and
seasonings (B), stir well. Cover and microwave
at HIGH for 7 minutes. Add seasonings (C)
and broccoli. Microwave at HIGH for another
2 minutes 30 seconds.
4. Stir chopped fi sh mixture into boiling soup, cover
and microwave at HIGH for 1 minute. Garnish with
chopped ham and celery.
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E-26
MEAT
Cold Chicken with Chili
[Ingredients] [Sauce]
1 3/5 cups Jellyfi sh
1 (50 g) Cucumber
230 g Chicken leg
10 cm Green onion
3 slices Ginger
1 tbsp Chinese wine
few Tomato
few Parsley
3 tbsp Green onion,
chopped
1 tsp Ginger,
grated
4 tbsp Soy sauce
1
/2 tsp Sugar
1 tbsp Vinegar
2 tbsp Chili sauce
2 tbsp Sesame
paste
[Method]
1. Soak jellyfi sh in lukewarm water overnight or for
2 to 3 days. Drain.
2. Pour hot water over jellyfi sh and mix with fork or
chopsticks. As soon as it shrivels, add cold water,
soak for a while, and drain.
3. Shred cucumber.
4. Cut chicken legs, pierce the skin of each chicken
leg with toothpick, and put them in casserole
with skin facing down. Add green onion, ginger
and wine, cover and microwave at HIGH for
2 minites 30 seconds, let cool and then slice.
5. Place ingredients from 2,3 and 4 on plate.
6. Pour over mixture of sauce. Mix well before
serving.
7. Garnish with tomato and parsley.
Meatballs with Long Mustard Sauce
[Ingredients] [Sauce]
200 g Pork, minced
10 Mushrooms
2 slices Ginger
300 g Long mustard
1 tbsp Oil
800 ml Water
2 tsp Bicarbonate of
soda
300 ml Stock
1
/2 tsp Salt
1
/2 tsp Monosodium
glutamate
1
/2 tsp Sugar
1 tsp Light soy
sauce
1
/2 tsp Sesame oil
1 tbsp Cornfl our
dash Pepper
[Seasonings]
1
/2 tsp Salt
1
/4 tsp Monosodium glutamate
1
/2 tsp Light soy sauce
1
/2 tsp Sesame oil
1 tsp Cornfl our
dash Pepper
[Method]
1. Mix minced pork with all seasonings. Make into
balls and cover, microwave at HIGH for 1 minute
30 seconds.
2. Cut away long mustard leaves and cut into
decorative pieces.
3. Soak in 800 ml water and add 2 tsp bicarbonate
of soda. Drain.
4. Place mustard leaves, ginger and mushrooms in
casserole, sprinkle 1 tbsp oil and cover, microwave
for around 4 to 5 minutes at HIGH. Stir after half
the time.
5. Mix together sauce ingredients and cover,
microwave at HIGH for 2 minutes.
6. Pour sauce over cooked ingredients and serve.
SEAFOOD
[Ingredients]
8 Clams
40 g Pork, ground
1 tsp Wine
1 tsp Soy sauce
1 tbsp Green onion,
chopped
1
/2 Egg, beaten
1
1
/2 tbsp Cornfl our
1
/4 tsp Ginger juice
1
/2 tsp Salt
1
/4 tsp Sugar
[Method]
1. Soak clams in salt water to remove sand. Clean
clams thoroughly by rubbing shells against each
other.
2. Place clams in casserole, add 70 ml water, cover
and microwave at HIGH for around 3 minites (or
until shells open).
3. Mix all other ingredients together and divide into
8 portions.
4. Stuff each portion into each empty half-shell of
clam.
5. Arrange all 16 half-shells on a platter, add 50 ml
water and cover, microwave at HIGH for around
3 to 3 minutes 30 seconds. Serve hot.
Stuffed Clams
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E-27
[Ingredients]
6 Prawns (about 200 g)
2 Green onions
8 Chili peppers
3 tbsp Wine
1 tbsp Cornfl our
2 slices Ginger
1 tbsp Oil
[Seasonings]
1 1/2 tbsp Soy sauce
1 tbsp Sugar
1 tbsp Vinegar
Prawns with Chili Peppers
[Method]
1. Clean prawns, slit the back and remove the vein.
Cut each into two or three pieces, and place in
bowl. Sprinkle with wine and leave to marinate.
2. Cut green onion into 5 cm lengths. Halve chili
peppers and remove seeds.
3. Remove prawns from wine, sprinkle with cornfl our.
4. Place prawns, green onion, chili pepper and
ginger in casserole, add 1 tablespoon oil and stir
well. Cover and microwave at HIGH for 2 minutes.
Take out and stir. Add seasonings, stir well. Cover
and microwave at HIGH for 2 minutes.
5. Stir, serve hot.
[Ingredients]
1 (300-400g) Fish
1 stalk Spring onion
3 slices Ginger
[Seasonings]
2 1/2 tbsp Chinese wine
1
1
/2 tbsp Soy sauce
1
/4 tsp White pepper
1
/2 tsp Salt
1
/2 tsp Sugar
1 tbsp Oil
few Parsley
Steam Whole Fish
[Method]
1. Unscale fi sh, remove the intestines, clean and
drain. Make few slashes on each side of fi sh.
2. Take half of spring onion, cut into two parts and
pat. Chop the remaining spring onion.
3. Place the patted spring onion in plate, add
several slices ginger. Place fi sh on it. Top with
mixed seasonings and 2 tablespoons of water.
Cover and microwave at MED HIGH for 6 to
8 minutes.
4. Add 1 tablespoon of boiling oil on the fi sh.
Decorate with chopped spring onion and parsley
before serve.
Fillet of Sole in Lemon Parsley Butter
[Ingredients]
1
/2 cup Margarine or
butter
2
2
/3 tsp Plain fl our
2
2
/3 tbsp Fresh lemon
juice
1 tbsp Chopped parsley
1
/4 tsp Salt
few Pepper
few Celery seed
500 g Sole or fl ounder fi llets, fresh or
frozen, thawed
[Method]
1. Place margarine in rectangular baking dish or
25 cm square casserole. Microwave at HIGH for
1 to 2 minutes until melted. Blend in remaining
ingredients except fi sh fi llets to make into butter
sauce.
2. Coat both sides of fi sh fi llets with butter sauce.
Arrange in the baking dish. Cover with plastic
wrap. Microwave at HIGH for 7 to 8 minutes until
fi sh fl akes easily in centre with fork.
R-242R(S) [01 EN].indd 27R-242R(S) [01 EN].indd 27 12/22/09 8:14:23 AM12/22/09 8:14:23 AM
E-28
VEGETABLES
[Ingredients]
1 block Bean curd
110 g Ground pork or,
ground beef
1
/4 cup Onion, chopped
[Seasonings]
1 tbsp Bean paste
1 tbsp Soy sauce
1
/2 tbsp Sesame oil
1
1
/2 tsp Sugar
50 ml Water
1 tsp Cornfl our mixed with 2 tsp water
Cold Bean Curd
[Method]
1. Place bean curd in casserole, microwave at HIGH
for 1 minute. Remove and soak in water. Drain
and cut into pieces. Arrange on serving plate.
2. Place meat and chopped onion in casserole,
cover and microwave at HIGH for 3 minutes.
Stir well after half the time, and remove excess
oil. Add bean paste, soy sauce, sesame oil, sugar
and water, stir well. Cover with the lid, microwave
at HIGH for around 3 minutes, stir well after half.
Check the color and doneness while cooking.
3. Pour in the cornfl our mixture and stir. Uncover
and microwave at HIGH for another 40 seconds
to 1 minute.
4. Top bean curd with meat mixture. Garnish with
lettuce, shredded green onion and cherries.
[Ingredients]
3 Potatoes (about 600 g)
150 g Onion, minced
100 g Ground beef
50 g Green peas
1 tsp Oil
[Seasonings]
1 tsp Salt
20 g Butter
Stuffed Potatoes with Mince Meat
[Method]
1. Wash potatoes and drain. Pierce the skin of each
potato with a fork or skewer to allow steam to
escape.
2. Place potatoes on the turntable, microwave at
HIGH for 8 to 9 minutes, turn over after half the
time. When done, cover with foil and set aside.
3. Place minced onion and 1 teaspoon of oil in
casserole, stir well. Cover and microwave at
HIGH for 2 to 3 minutes. Stir after half the time.
Check the color and doneness while cooking.
4. Stir in ground beef , green peas and salt, cover
and microwave at HIGH for 2 minutes. Stir after
half the cooking time.
5. Cut out the potatoes from the top, then hollow
out potatoes with a spoon.
6. Stuff potatoes with mixture from (4) and cover
openings with potato pieces taken out from (5).
7. Glaze thoroughly with butter. Place on a plate
and microwave at HIGH for 2 minutes 30 seconds
to 3 minutes. Serve hot.
[Ingredients]
30 g Baby bamboo shoots, canned
6 Cherry tomatoes
6 Champignon mushrooms
6 Baby cornshoots, canned
6 Straw mushrooms, canned
230 g Green vegetable
14 Green asparagus, cut in half
1 Carrot (sliced for decoration)
3 slices Potato
1
/2 can Ginko nuts
1
1
/2 tsp Salt
800 ml Vegetable stock
300 ml Stock mix with
1
1
/2 tbsp cornstarch
few Cooked oil
Vegetable Platter
[Method]
1. Clean all the vegetables. Place in casserole with
salt and stock and microwave at HIGH for 1 minute
30 secons to 2 minutes for each kind.
2. Discard the stock each time.
3. Dip tomatoes in boiling water; remove skin.
4. Arrange vegetables colorfully on plate.
5. Heat 300 ml of cornstarch in microwave at HIGH
for 2 to 2 minutes 30 seconds until thicken. Pour
over vegetables, sprinkle cooked fat oil on top
and serve.
NOTE
Types of vegetables can vary or adjust
according to personal taste.
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E-29
[Ingredients]
4 Eggs
few Oil
Poached Eggs
[Method]
1. Prepare a couple of small deep-bottomed heat
resistant cooking dishes (such as small soup
bowls). Have the inside of the dishes oiled thinly
and break the eggs into one of each dish.
2. To prevent the eggs in the dishes from bursting
while they are being heated, prick 2 to 3 holes
in the yolks in advance using a toothpick or the
like.
3. Place the dishes on the turntable in a circle,
cover each of them with a cooking wrap, and
microwave on MED LOW for 8 to 10 minutes.
Quantity Cooking Time (MED LOW Power)
1 Egg
2 Eggs
3 Eggs
1’30” to 2’30”
3’ to 4’
5’ to 7’
NOTE
Be careful not to overheat eggs; they may burst.
* The cooking time may vary depending on the
size or freshness of the eggs; adjust the cooking
time by carefully watching how they are being
cooked in the oven.
* When cooking one poached egg, place the dish
in the middle of the turntable.
[Ingredients]
1 Egg
1 tbsp Milk
[Seasonings]
pinch Salt
pinch Pepper
Scrambled Eggs
[Method]
1. Break the egg, put it into a heat-resistant cooking
dish together with the milk, salt and pepper, and
stir them well enough. Then place the dish in the
middle of the turntable of the microwave oven,
and cook, uncovered, on microwave HIGH for
40 seconds to 1 minute.
2. Stir the heated egg to small pieces.
EGGS
Chawanmushi (Japanese Steam Eggs)
[Ingredients]
7 g Mushrooms, soaked, cut into halves
60 g Prawns, shelled and deveined
20 g Fish cake, cut at an angle
80 g Chicken breast, cut into cubes
400 ml Cold dashi soup
4 Eggs
1
/2 tbsp Light soy sauce
1
/2 tsp Salt
2 tsp “Mirin” (sweet cooking wine)
1 stalk Parsley
[Method]
1. Blend dashi soup, light soy sauce, salt, Mirin,
and eggs; beat lightly.
2. Arrange chicken cubes, fi sh cake, mushrooms
and prawns into 4 mug-like serving bowls.
3. Strain beaten mixture from (1) into (2).
4. Use a teaspoon to scoop excess bubbles from
the surface of mixture.
5. Cover the bowls with aluminium foil, prick a hole
in the center and microwave on MED for 7 to
9 minutes.
NOTE
Make sure that the foil do not touch
each other, the turntable or the oven
wall.
6. Let it stand for 5 minutes.
7. Garnish with parsley.
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E-30
DESSERTS
Almond Bean Curd
[Ingredients]
1 packet Port wine jelly crystals
1
1
/2 cups Boiling water
5
1
/3 tbsp Custard powder
375 ml Milk
1
/2 cup Sugar
1 tsp Vanilla essence
1 cup Whipped cream
12 Macaroons
1 Madeira cake
1
/2 cup Sherry wine
few Strawberries
few Blueberries
[Method]
1. Dissolve jelly crystals in boiling watar. Refrigerate
until partially set.
2. Blend custard powder with milk; add sugar and
vanilla essence. Cook on microwave HIGH for
4 to 6 minutes, stirring twice during cooking.
Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of
4 individual serving dishes. Pour half the sherry
wine over macaroons and cake. Top with a layer
of strawberries, blueberries, jelly and custard.
5. Repeat layers. Chill for 2 to 3 hours.
6. Decorate with remaining whipped cream.
Trifl e
[Ingredients]
2 tbsp Gelatin
600 ml Water
200 ml Milk
3
/4 tbsp Almond extract
few Canned mixed fruits (with syrup)
[Method]
1. Put gelatin into casserole, add 600 ml water,
cover and microwave at HIGH for 7 to 9 minutes,
and stir until it dissolves completely.
2. Add milk and almond extract and stir well.
3. Pour into bowl, allow to set, and cool in
refrigerator.
4. Cut into diamond shapes, garnish with mixed
fruits and syrup.
[Ingredients]
90 g Flour
3 Eggs
70 g White sugar
50 g Raisins
Steam Raisin Cake
[Method]
1. Sift fl our well and set aside.
2. Beat egg white in bowl until soft peaks form.
3. Gradually add sugar, continue beating.
4. Combine yolks and beaten egg white.
5. Add fl our and stir quickly.
6. Add raisins and stir.
7. Pour the mixture into a well greased mold. Cover
with a paper towel and microwave at HIGH for
3 to 4 minutes until the center part is cooked.
R-242R(S) [01 EN].indd 30R-242R(S) [01 EN].indd 30 12/22/09 8:14:24 AM12/22/09 8:14:24 AM
TINSZA208WRRZ-R01
Printed in Thailand
SHARP CORPORATION
R-242R(S) [01 EN].indd 31R-242R(S) [01 EN].indd 31 1/18/10 11:38:35 AM1/18/10 11:38:35 AM
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