Sharp R-2V58 User Manual

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CONTENTS

Warning Special Notes

installation Instruction

Oven Diagram

Control Panel Operation of Control Panel(R-2V58) 5 Operation of Control Panel(R-2S58) 6

Getting Started Clock Setting

~ ~~~

Stop/Clear

To Cancel Program

Microwave Time Cooking Sequence Cooking

Instant Cook

Auto Cook/Defrost

Increasing Time Child Lock Alarm

Care and Cleaning Service Call Check Specifications Cooking Guides

Pages

10 10 10 11

@-$$I

2 3 3

Thank you for buying a Sharp Microwave Oven.

Please keep this operation manual handy, as it describes all the features of your oven and will enab you to cook many varieties of foods. The manual is divided into two sections:

1 .OPERATION

This section describes your oven and teaches you how to use all the features.

’ 2.COOKING GUIDES

This section is at the back of the manual, it contains the more commonly used tntormatlon SUCh as how

~ to prepare food, which cooking utensil to use, standing time. , It also contains recipes for automatic cooking and manual cooking.

Please take some time to read your operation manual carefully, paying particular attention to the

warnings and special notes, the automatic cooking menus programmed into your new oven have

been carefully developed to give optimum results when the step by step instructions are followed. When selecting another home appliance, please again consider our full range of Sharp products.

. . a

Ile

WARNING

Read all instructions before using the appliance.

To reduce the risk of fire in the oven cavity:

a. Do not overcook food. b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven. c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled. d. If materials inside the oven should ignite, keep oven door closed, turn oven off, and

disconnect the power cord, or shut off power at the fuse or circuit breaker panel.

To reduce the risk of explosion and sudden boiling:

a, Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are

considered to be sealed containers.

b, When boiling liquids in the oven, use the wide-mouthed container and stand about 20

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

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

It is not suitable for commercial or laboratory use.

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

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

service technician trained by SHARP.

Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified service technician trained by SHARP. It is particularly important that the oven door closes properly and that there is no damage to: (1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals and Sealing Surfaces.

Always use oven mittens to prevent burns when handling utensils that are in contact with hot food. Enough heat from the food can transfer through utensils to cause skin burns.

Should the supply cord become damaged, it must be replaced by a SERVICE CENTRE APPROVED BY SHARP.

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

Avoid steam burns by directing steam away from the face and hands.

Slowly lift the furthest edge of a dish’s cover and microwave plastic wrap and carefully open popcorn

and oven cooking bags away from the face.

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.

To prevent the turntable from breaking:

a. Before cleaning the turntable with water, leave the turntable to cool. b. Do not put hot foods or hot utensils on the cold turntable. c. Do not put cold foods or cold utensils on the hot turntable.

SPECIAL NOTES

Eggs, fruits, vegetables, sausages and oysters

Popcorn

Baby food

General

Puncture egg yolks and whites and oysters before cooking to prevent “explosion”. Pierce skins of potatoes, apples, squash, hot dogs, sausages and oysters so that steam escapes.

* Use specially bagged popcorn for

the microwave oven.

* Listen while popping corn for the

popping to slow to 1-2 seconds.

Transfer baby food to small dish and heat carefully, stirring often. Check for suitable temperature.

Remove the screw cap and teat

before warming baby bottles. After warming shake thoroughly. Check for suitable temperature.

Food with filling should be cut after

heating, to release steam and avoid

burns. Stir liquids briskly before and after cooking for even heating.

Use a deep bowl when cooking liquids or cereals to prevent boiling over. For boiling or cooking liquids see WARNING on page 1.

Cook eggs in shells Reheat whole eggs. Overcook oysters.

* Pop popcorn in regular brown bags

or glass bowls.

* Exceed maximum time on popcorn

package.

Heat disposable bottles. Overheat baby bottles. Only heat until warm. Heat bottles with nipples on.

Heat baby food in original jars.

* Heat or cook in closed glass jars or

air tight containers.

* Deep fat fry. * Dry wood, herbs, or wet papers. * Operate the oven empty.

Canned foods

Sausage rolls, Pies, Christmas pudding

Meats

Utensils

Aluminium foil

Browning dish

* Remove food from can.

* These foods have high sugar and/or

fat contents.

* Cook for the recommended time.

* Use a microwave proof roasting

rack to collect drained juices.

* Check the utensils are suitable for

MICROWAVE cooking before you use them.

* Use to shield food to prevent over

cooking.

* Watch for sp

keep clear of cavity walls.

* Place a suitable insulator such as

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

arking. Reduce foil or

* Heat or cook food while in cans,

* Overcook as they may catch fire.

* Place meat directly on the turntable

for cooking.

* Use metal utensils for MICROWAVE

cooking. Metal reflects microwave energy and may cause an electrical discharge known as arcing.

* Use too much. * Shield food close to cavity walls.

Sparking can damage the cavity.

* Exceed the preheating time the

manufacturer recommends to prevent damage from heat stress to the glass turntable, roller stay and coupling.

-..

INSTALLATION INSTRUCTIONS

Remove all packing materials from the oven cavity. 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. lfthere isanydamage, please do not operate the oven until it has been checked by a SERVICE CENTRE

APPROVED BY SHARP and repaired, if necessary.

Accessories provided

1) Turntable tray

2) Roller stay

3) Operation manual and cooking guide

Fitting the roller stay and turntable. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntable is centrally located and locked together. Never operate the oven without the roller stay and turntable.

The oven 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 at least 10 cm on the top, 5 cm on the both sides and at the rear of the oven for free air space. Neither the manufacturer nor the distribu-

5. tors can accept any liability for damage to the machine or personal injuryforfailure to observe the correct electrical connecting procedure. The A.C. voltage must be single phase l Australia 24OV, 50Hz.

l New Zealand 230-24OV, 50Hz.

Operate the oven from a general purpose domestic outlet. If a generator is used, do not operate the oven with NON-SINUSOIDAL outputs.

OVEN DIAGRAM

1. Ventilation openings

2. Oven lamp

3. Door hinges

4. Door safety latches

5. See through door

6. Coupling

7. Door open button

8. Control panel (See page 4)

9. Waveguide cover

10. Power supply cord

11. Rating label

CONTROL PANEL

(R-2V58)

CdOKING CONTROL

TIMER

OPEN DOOR

(R-2S58)

COOK SERVE CHECK DEF g -

(1) Reheat Dmner Plate a Reheat Beverage (3) Fresh Vegetables (4) Jacket Potato m Reheat Pie

is_> Defrost Steak/Chops 250 g (7) Defrost Roast Meat (8) Defrost Poultry (9) Defrost Chicken Pieces 250 g (0) Defrost Bread

1 serve

1 cup

100 g 1 piece 1 piece

500 g

1000 g

1 slice

--a

l.VARIABLE COOKING CONTROL

There are five power levels. The approxi-

mate percentage of microwave power

for each setting is:

HIGH

100% MED HIGH (MEDIUM HIGH) MED (MEDIUM) MED LOW/DEFROST (MEDIUM LOW/DEFROST) LOW

2.TIMER (O-30 minutes) Turn to set cooking time or weight of defrost food.

3.MEAT DEFROST GUIDE (inner scale)

70% 50% 30%

10%

4.DIGlTAL READOUT

5.lNDICATOR

6.TIME PADS Press to enter cooking time.

‘InAUTO COOK/DEFROST PAD

Press to select AUTO COOK/DEFROST menu.

8.POWER LEVELO /SERVES PAD Press to select microwave power setting. If not pressed, 100% is automatically selected. Press to enter serves after selecting

AUTO COOK/DEFROST menu.

Press for 3 seconds to set clock.

9.INSTANT COOK/START PAD Press once to cook for 1 minute at 100%

or increase by 1 minute multiples each time this pad is pressed during cooking.

Press to start oven after setting pro-

grammes.

lO.STOP/CLEAR PAD

Press to clear during programming. Press once to stop operation of oven during cooking; press twice to cancel

cooking programme.

1 l.AUTO COOK/DEFROST MENUS

OPERATION OF CONTROL PANEL (R-N58)

1. Push the door open button to open the door.

2. Place the roller stay in the hole in the oven cavity and seat the turntable on the roller stay.

3. Plug the oven into a power point.

4. Place food on the turntable and close the door.

COOKING

DEFROSTING

Suppose you want to cook on HIGH for 10 min.

Select desired power

level.

6. Set the cooking time by rotating the knob.

HIGH

Suppose you want to defrost 0.5 kg meat.

MED LOW

DEFROST

Select DEFROST setting.

Rotate the TIMER knob to the weight of the

DEFROST (kg)

meat (0.5) as indicated on the inner scale.

0.5

The turntable will turn throughout the microwave cooking activity.

7. The timer will count down to “0”. When the timer reaches “0”, a signal bell will sound and the oven

will automatically turn off. If you wish to stop cooking before the end of the cooking time, turn the timer back to “0” or simply open the door. Everytime the door is opened, microwave activity stops immediately.

The inner scale of the TIMER is calibrated, refer to the defrosting chart on page 8 in the cooking guides. To defrost other types of food, select the DEFROST setting and rotate the TIMER knob to the required minutes. Whenever setting the timer for less than 2 minutes, turn the timer past 2 minutes and then back to the desired time. The oven door may be opened at any time during the cooking process. If you wish to continue cooking, close the door. If you wish to alter the cooking time at any time during the operation, just turn the timer forward or backward as desired.

= OPERATION OF CONTROL PANEL (R-2S58)

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 the oven wil! beep for approximately 2 seconds at the end of the cooking cycle, or 4 times

when a cooking procedure is required.

Plug the oven into a power point and

switch on the power.

I I

Flashing eights

121

Close the oven door.

Press the STOP/CLEAR pad so that the oven beeps.

* To enter the present time of day 1 I:34 (AM or PM).

Press the POWER LEVELOSERVE pad

for 3 seconds.

Enter the correct time of day (hours) by pressing TIME pads.

Press the POWER LEVEL@ /SERVE pad

again.

as above

Onlythedotswill remain.

(z)(z) ::

POWER LEVEL 0

SERVE

I I

I I nn

1 1 uu

Enter the correct time of day (minutes) by pressing TIME pads.

-r

I i

Press the POWER LEVELOSERVE pad again.

Use the STOP/CLEAR pad to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

Press the STOP/CLEAR pad twice.

x3 x4j -

POWER LEVEL 0

SERVE

I I

I I’

I I*

This is a manual cooking feature, first enter the cooking time then the power level. There are five different power levels.

I I

10% 1 30% /

Power level

Display

Examples of foods n/pitally cooked on microwave oven power level

This variable cooking control allows you to select the rate of microwave cooking.

If a power level is not selected, then 100% power is automatically used.

*Suppose y ou want to time cook for 2 minutes 30 seconds onlOO% power.

Enter desired cooking time.

j LOW I

Keeping food

warm

j (MEDIUM ; LOW) ;

I I

I Defrost f Softening ; / butter

I I

50% / 70% /

; (MEDIUM) ; (MEDIUM ) (HIGH) ;

; HIGH) f I

I I Casseroles 1 Muffins

L I

; Cakes

j Slices

Seafood ,

100% /

f Vegetables / Rice/Pasta 1 Fruit

I I

Press the INSTANT COOK/START pad.

INSTANT

COOK

START

r-l

To lower the power press the POWER LEVELOSERVE pad until desired power level is displayed. * Suppose you want to cook Fish Fillets for 10 minutes on 50% power.

Enter desired cooking time.

I &3Ol

1 COOK

The timer begins to count down.

Select power level by pressing the POWER LEVELO /SERVE pad as required (for

50% press three times).

Press the INSTANT COOK/START pad.

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 LEVEL8 /SERVE pad. As long as

your finger is touching the POWER LEVEL@ /SERVE pad, the power level will be displayed.

Your oven can be programmed for up to 3 automatic cooking sequences, switching from one variable

power setting to another automatically. * Suppose you want to cook for 10 minutes on 50% followed by 5 m

Enter desired cooking time.

10 MIN.

nutes on 100%.

Select desired power level by pressing the

POWER LEVEL@ /SERVE pad (for 50%

press three times).

For second sequence, enter desired time

for cooking time.

If power is not selected the oven will

operate at 100% power.

Press the INSTANT COOK/START pad.

POWER LEVEL 0

SERVE

MIN.

tNSTANT

COOK

START

I I

LJU

m nn

uJxNJ

COOK

The timer begins to count down to zero. When it

reaches zero,

COOK

the second sequence will

appear and the timer will begin counting down to

zero again.

For your convenience Sharp’s lnstant Cook allows you to easily cook for one minute on 100% power.

Within one minute of closing the door.

The timer begins to count

down.

Press the INSTANT COOK/START pad until desired time is displayed. Each time the pad is pressed, the cook time is increased by 1 minute.

a Reheat Dinner Plate a Reheat Beverage 1 cup a Fresh Vegetables

(4) Jacket Potato

Ati0

. . . .

l . . .

COOKQEFROST

* Suppose you want to use AUTO COOK/DEFROST to cook 2 Jacket Potatoes.

%A_ I

Press the AUTO COOK/DEFROST pad until desired menu number is displayed

(for Jacket Potato press four times).

Press POWER LEVEL8 /SERVE pad until desired serve is displayed (for 2 pieces press twice).

a Reheat Pie

(6) Defrost Steak/Chops (7) Defrost Roast Meat 500 g (8) Defrost Poultry (9) Defrost Chicken Pieces 250 g

(0) Defrost Bread 1 slice

1 selve

100 g

1 pie=

1 piece

250 g

,000 g guides.

AUTO COOK/DEFROST will automatically com-

pute the microwave power and cooking (defrosting) time. Follow the details provided in AUTO COOK/DEFROST MENU GUIDE on page z,l&’ in the cooking

SERVE will flash on and

Off.

Open the door. Turn over potatoes. Close the door.

Press the INSTANT COOK/START pad.

After about 2 sec.

COOK

The cooking time will be-

gin counting down. The oven will “beep” 4 times and stop. COOK indicator

will go off and CHECK will flash on and off.

-I-

CHECK will be flashing

The cooking time will begin counting down. When it reaches zero, the oven will “beep”.

Ensure to press the POWER LEVEL 0 /SERVE pad after step 1, or the oven will not start.

Food weighing more or less than the quantity or weight listed in AUTO COOK/DEFROST MENU GUIDE, cook manually.

3. The display will show “Ad” instead of “AC” for defrost menus (menu No. 6-O).

Microwave time can be added during a cooking programme using the INSTANT COOK/START pad. * Suppose you want to increase the cooking time by 2 minutes during 5 minutes on 50% power cooking.

(at the moment the remaining cooking time is 1 min. 30 sec.)

Enter desired cooking time.

Select power level by pressing the

POWER LEVEL pad as required

(for 50% press three times)

Press the INSTANT COOK/START

pad.

Press the INSTANT COOK/START pad twice to increase time by two

minutes.

INSTANT

COOK

START

The timer starts to count down.

If the oven is accidentally started with no food/liquid in the cavity, the oven could be damaged. To prevent accidents like this, your oven has a “Child Lock” feature that you can set when the oven is

not in use. * To set the Child Lock

Press the POWER LEVEL@ /SERVE pad for 3 seconds.

Pressthe 1 MIN. pad. Pressthe 1 MIN. pad.

Press the INSTANT COOK/START pad.

SR FE

* To unlock the Control Panel

Press the POWER LEVEL@ /SERVE pad.

MIN.

Press the STOP/

CLEAR pad.

The time of day is

displayed and the oven is ready to use.

Your oven has an alarm function. If you leave food in the oven after cooking, the oven will “beep” 3 times

and [:--17N’ will flash on and off in the display after 2 minutes. If you do not remove the food at that time, the oven will “beep” 3 times after 4 minutes and 6 minutes.

CARE AND CLEANING

Exterior:

The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the

use of harsh abrasive cleaners.

Door:

Wipe the door and window on both sides and the door seals frequently with a damp cloth to remove any spills or spatters.

Control Panel

Care should be taken in cleaning the control panel. Open the oven door before cleaning to inactivate the control panel. Wipe the panel with a cloth dampened slightly with water only. Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.

CAUTION (R-2V58): Take care not to move the timer knob from “0” (off) position during cleaning, or the

oven will start as soon as you close the door.

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. Do not remove the waveguide cover. DO NOT USE A COMMERCIAL OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN. Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

SERVICE CALL CHECK

Please check the following before calling for service:

1. (R-%58) When the door is opened, does the oven lamp come on?

2. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Oven lamp should go off if door is closed properly. Cook the water for two minutes on HIGH power.

Does the oven lamp light? YES NO

Does the cooling fan work? YES (Put your hand over the rear ventilation openings.)

Does the turntable rotate? (The turntable can rotate clockwise or counterclockwise. This

(R-2V58) After two minutes, did a signal bell sound? (R-2S58) After two minutes, did an audible signal sound and

cook indicator go off?

Is the water inside the oven hot?

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 wail socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE

CENTRE APPROVED BY SHARP.

YES

_NO____

YES

is quite normal.)

YES YES

NO_

NO--NO_

SPECIFICATIONS

AC Line Voltage:

AC Power Required:

Output Power:

Microwave Frequency: Outside Dimensions: Cavity Dimensions: Oven Capacity: Cooking Uniformity: Weight:

Single phase l Australia 24OV, 50Hz

l New Zealand 230-24OV, 50Hz

1.06 kW 700 W” (IEC) 2450 MHz 450mm(W) x 295mm(H) x 357mm(D) 285mm(W) x 178mm(H) x 316mm(D)

16 litre (0.6 cu.ft) Turntable (272mm tray) system Approx. 14 kg

* This measurement is based on the international Eiectrotechnicai Commission’s standardised method

for measuring output power.

FROZEN VEGETABLE CHART

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

2. Stir halfway through cooking.

3. Allow to stand l-2 minutes before servino.

VEGETABLE WEIGHT

Beans (green, cut) Broccoli

Brussels sprouts Carrots (whole)

(sliced)

Cauliflower

Corn (on cob)

(kernel)

Peas (green) Spinach

Mixed Vegetables

250 g 500 g

500 g 500 g 500 g 500 g

4 pieces

(500 g)

250 g 250 g

MICROWAVE TIME

AT 100%

5-6 minutes

8-10 minutes

7’/2-9’/2 minutes

7-9 minutes

7-9 minutes 8-10 minutes 8-10 minutes

3-4 minutes 4-6 minutes

5-6 minutes 4-5 minutes

REHEATING-FOOD CHART

SPECIAL PROCEDURES

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

Break apart as soon as possible. Arrange with flower towards the centre. Add l/2 cup water and 1 teaspoon sugar. Turn 3-4 times during cooking.

Add 3 tablespoons water and 1 teaspoon of butter.

Break apart as soon as possible.

FOOD

Beverage 250 ml per cup (room temp.)

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

CannedSoup 250 ml per cup

(room temp.) Dinner Plate-400 g

per serve (refrigerated)

Casserole 250 g per serve (refrigerated)

WEIGHT

1 cup

2 cups

440 g can 5-6 minutes on 100% 740 g can 7-8 minutes on 100%

1 cup

2 cups

1 serve 7’/2-8l/2 minutes on 50%

1 serve

2 serves

COOKING TIME AND

POWER LEVEL

2-2’/2 minutes on 100% 4-4’/2 minutes on 100%

2-2’/2 minutes on 100%

4-4’/2 minutes on 100%

9-10 minutes on 50%

12-15 minutes on 50%

SPECIAL INSTRUCTIONS

Stir after heating.

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

Stir halfway through cooking. Stir after heating.

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

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

NOTE: Room Temperature

Refrigerator Temperature

+2O”C +3”C

VEGETABLE

Artichokes Asparagus

Beans Broccoli

Brussels sprouts Cabbage Carrots Cauliflower

Chokos Corn (on cob) 2

-Eggplant Mushrooms Peas - Green

- Snow

Potatoes (jacket)

(boiled) 2 medium

Pumpkin Spinach Squash

Sweet Potato

Tomatoes Zucchini

., _ . . . .

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

AMOUNT COOKING PROCEDURE

2 medium

250 g 250 g 500 g 500 g

250 g 250 g 500 g

500 g

500 g (2) Peel, cut into quarters. Place in a 20cm pie plate with 1 tablespoon of water. Cover.

4 500 g 500 g 500 g 250 g

2 medium

4 small

500 g 250 g 250 g

500 g 500 g 250 g

. _ . _

Trim. Rinse well. Place onto a dinner plate. Cover with plastic wrap. Wash and place in a freezer bag.

Cut into 4cm pieces. Cook in l-litre casserole dish with 1 tablespoon water. Cover. Cut into uniform florets. Arrange with flower towards centre. Cover.

Arrange in a 23cm flan dish. Arrange with stalk towards outside. Cover.

Shred and cook in a 1.5-litre casserole dish with 2 tablespoons water. Cover. Cut carrots into circular pieces and place into a casserole dish with 1 tablespoon of water. Cover. WHOLE. Wash well. Place on a dinner plate: cover with plastic wrap: turn over after 3 minutes. Stand,

covered with foil, for 5 minutes.

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

Arrange in a casserole dish with l/4 cup water. Cover. Turn over during cooking. Arrange in a casserole dish with l/3 cup water. Cover. Turn over during cooking.

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

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

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

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

Pierce skin with a fork. Place on turntable. Turn over halfway through cooking. Allow to stand wrapped

in foil for 2-3 minutes.

Peel and cube potatoes. Cook, covered, in a l-litre casserole dish with I/Z cup water.

Peel and cut into serving-size pieces. Place in a l-litre casserole dish. Cover. Wash and shred. Cook, covered, in a 1.5-litre casserole dish with 2 tablespoons water. Wash and place in a casserole dish with 1 tablespoon of butter or water. Cover. Pierce whole squash

with a fork.

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

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

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

butter. Cover.

MICROWAVE TIME

AT 100%

3-4 minutes 2-3 minutes 3-4 minutes

6’/~-7 minutes

3-4 minutes 4-6 minutes 3-4 minutes

lo-12 minutes

4-6 minutes 6-8 minutes 7-9 minutes

14-16 minutes

6-8 minutes 6-8 minutes

2-4 minutes

2-3 minutes

5-6 minutes

7-9 minutes

5-7 minutes

3-5 minutes

4-5 minutes

5-7 minutes

4-5 minutes

4-4’/2 minutes

CHOCOLATE

SELF-SAUCING PUDDING

60 g butter

1 l/2 cups self-raising flour

l/2 cup caster sugar

‘/a cup cocoa powder

V4 cup milk

1 teaspoon vanilla essence

1 cup brown sugar l/3 cup cocoa powder, extra 2 cups boiling water

1. Place butter in a 3-litre Pyrex pudding bowl; melt for 50-60 seconds on 100%.

2. Stir in flour, sugar, cocoa, milk and vanilla. Beat until smooth.

3. Combine brown sugar and extra cocoa. Sprinkle over pudding mixture.

4. Pour boiling water over the mixture.

5. Cook for 12-14 minutes on 100%. Allow to stand for 5 minutes before serving.

6. Serve hot with ice-cream.

Serves 4-6

BREADANDBUTTER

PUDDING

4 slices multigrain bread, crusts removed butter 3 tablespoons caster sugar

l/4 cup sultanas

2 ‘12 cups milk l/2 teaspoon vanilla essence 4 eggs, lightly beaten

3 tablespoons brown sugar

l/4 teaspoon nutmeg

MOISTCARROTCAKE

1 cup oil 1 cup brown sugar

3 eggs

1 l/2 cups self-raising flour

1 teaspoon bicarbonate of soda 2 teaspoons cinnamon salt 2 large carrots, grated 3/4 cup chopped walnuts

CREAM CHEESE ICING

250 g cream cheese

2 cups icing sugar

2 teaspoons lemon juice

Beat oil, sugar and eggs until well combined.

Add sifted flour, bicarbonate of soda, cinnamon and salt.

2. Fold in carrots and walnuts.

4. Pour into a 20 cm greased cake dish.

5. Cook for 12-14 minutes on 70%. Allow to stand 5 minutes before turning out.

7. Cool before icing.

ICING

Beat cream cheese until smooth.

2. Add icing sugar and lemon juice and beat until smooth.

Spread bread with butter and cut into 2 cm cubes.

Place bread, sugar and sultanas in a 1.25-litre pudding bowl.

Heat milk and vanilla for 3-4 minutes on 100%. Gradually whisk into eggs, then pour over bread mixture.

Sprinkle with brown sugar and nutmeg.

Cook for 20-25 minutes on 30%.

Allow to stand for IO minutes before serving.

Serves 4-6

EASY HOME-MADE

RICE RISOTTO

1 onion, diced 60 g butter 4 rashers bacon, diced (or 1 cup cooked chicken or ham) 3 chicken or beef stock cubes 2 cups boiling water

1 cup long-grain rice, washed well

1 cup assorted finely chopped vegetables, e.g. carrots, zucchinis, mushrooms

Place onion, butter and bacon in large casserole dish. Cook for 3-5 minutes on 100%. Stir well.

Dissolve stock cubes in boiling water; add to onion and bacon. Add all other ingredients. Cover with a lid and cook for 20-22 minutes on 100%. Do not stir while cooking.

At the end of this time, all the liquid will have been absorbed.

Leave to stand for 5 minutes and stir with a fork before serving.

Serves 6-8

DESSERTS

HONEY CARROTS

500 g carrots, sliced lengthwise 60 g butter

1 tablespoon grated orange rind 1 tablespoon honey

1. Combine all ingredients in a casserole dish.

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

VEGETABLE PLATTER

-.-

200 g carrots, sliced 200 g broccoli, cut into florets 100 g zucchinis, sliced

1. Arrange vegetables in a shallow dish with the harder vegetables positioned around the outside and the softer vegetables in the centre.

2. Cover with a lid or plastic wrap.

3. Cook for 6-8 minutes on 100%.

Serves 4

CALIFORNIAN APPLE CRUNCH

800 g can pie apple White Wings buttercake mix

125 g hard butter, cut into thin slices 3 tablespoons brown sugar 3 tablespoons coconut 2 tablespoons crushed nuts

1 teaspoon cinnamon

Place pie apple in a shallow casserole dish.

Sprinkle evenly with dry cake mix. 2.

Layer sliced butter over cake mix, covering completely. 3.

Combine last 4 ingredients and sprinkle over sliced butter. 4.

Cook for 12-14 minutes on 100%.

Serve hot or cold. 5.

Serves 6-8 6.

BAKED APPLES

3/4 cup walnuts

l/4 cup brown sugar 2 teaspoons mixed spice 4 large apples 2 tablespoons lemon juice 30 g butter, melted

Place walnuts, sugar and mixed spice in a blender or food processor, process until nuts are finely chopped. Peel and core apples, brush with lemon juice. Brush apples with butter. Toss in walnut mixture until evenly coated. Place in base of a 20 cm pie plate. Fill centre of apples with any remaining walnut mixture.

Cook for 7-9 minutes on 100%. Allow to stand for 5 minutes.

Serve with whipped cream.

Serves 4

SPRINGTIME

LAMB CASSEROLE

1 packet (30 g) French onion soup

‘14 cup plain flour

750 g lamb, cubed 4 spring onions, quartered 2 carrots, thinly sliced 250 mL chicken stock 310 g can corn kernels, drained 2 sticks celery, finely chopped 300 mL carton sour cream

1. In a large casserole dish, combine French onion soup and flour.

2. Toss the lamb in flour mixture, coating thoroughly.

3. Add onions and carrots, stir in chicken stock and mix well.

4. Cover and cook for 28-30 minutes on 50%, stirring during cooking.

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

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

VEGETABLES

CAULIFLOWER AU GRATIN

500 g cauliflower florets 30 g butter 2 tablespoons flour

1 cup milk 1 teaspoon mustard

l/2 cup grated cheese

paprika

Serves 4

BEEF STROGANOFF

1 kg rump steak, cut into strips

l/2 cup plain flour

salt and pepper

1 onion, finely chopped

2 tablespoons tomato puree

1 l/2 cups beef stock

l/4 cup red wine

100 g mushrooms, thinly sliced

300 mL sour cream

I. Toss steak with flour, salt and pepper in a freezer bag until evenly

coated.

2. Place steak, left-over flour, onion, tomato puree, beef stock and red wine in a large casserole dish.

3. Cook, covered, for 35-40 minutes on 50%, stirring twice during cooking.

4. Stir in mushrooms and sour cream. Cook for a further 5-7 minutes on 50%.

5. Serve with boiled rice.

Serves 6

SCALLOPED POTATOES

3 large potatoes (approx. 500 g), pee

l/4 cup water

1 large onion, sliced

200 g carton light sour cream

1 egg

90 g cheddar cheese, finely grated

paprika

led and sliced thinly

Place cauliflower in a flan dish. Cover and cook for 6-8 minutes on

lOO%, until tender. Drain.

Melt butter in a Pyrex jug for 50 seconds-lminute on 100%.

Stir in flour. Cook for 50 seconds on 100%.

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

Stir in cheese until melted.

Pour over cauliflower. Sprinkle with paprika.

Cook for 3-4 minutes on 100%.

Place potatoes in a round or oval shallow dish, add water, cover, and

cook for 6 minutes on 100%.

Drain off water.

Arrange sliced onion over potatoes.

Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle with cheese and a little paprika if desired.

Cook uncovered, 11-13 minutes on 70%.

Serves 4-6

l/4 cup brown sugar 2 tablespoons seeded mustard

1 tablespoon lemon juice

2 tablespoons chopped fresh rosemary

1.5 kg leg lamb

Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb.

Place fat side down on a rack.

Cook for 44-46 minutes (for medium) or 50-52 minutes on 70% (for well done).

Turn over halfway through cooking, shielding shank with foil to prevent

overcooking.

Allow to stand for 10 minutes, covered with aluminium foil before

serving.

2 large potatoes

1 tablespoon butter

1 tablespoon milk salt and pepper 500 g minced beef

1 onion, chopped

1 tablespoon gravy powder

l/2 cup tomato sauce

1 tablespoon Worcestershire sauce

1 tomato, chopped 2 tablespoons parsley

1 egg, beaten

Peel and cut potatoes into cubes. Place into a large bowl. Add 2 tablespoons water. Cover and cook for IO-12 minutes on 100% or until tender. Drain.

mash potatoes; add butter, milk, salt and pepper. Stand aside.

In another large bowl, combine mince and onion and cook for lo-12 minutes on 70%, stirring every 2 minutes. Drain juices from meat.

TO mince and onion, add gravy powder, tomato sauce, Worcestershire sauce, tomato and parsley. Mix well.

Spoon mince mixture into a large casserole dish.

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

Cook for 20-22 minutes on 70%.

Allow to stand for 10 minutes before serving.

CRUSTYROSEMARYLAMB

Serves 4-6

SHEPHERD'S PIE

Serves 4-6

LASAGNE

MEAT SAUCE INGREDIENTS

30 g butter

1 onion, chopped 1 kg topside mince

j/4 cup tomato paste

240 g jar bolognese sauce 200 g can champignons, drained

1 clove garlic, crushed (optional)

CHEESE SAUCE INGREDIENTS

90 g butter

l/3 cup flour

1 3/4 cups milk 125 g tasty cheese, grated

200 g packet instant lasagne sheets 50 g mozzarella cheese, grated

MEAT SAUCE METHOD

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

Stir in mince. Cook, uncovered, for 12-15 minutes on 70%, stirring every 2 minutes. Drain excess fat. Stir in tomato paste, bolognese sauce, champignons and garlic.

CHEESE SAUCE METHOD

Melt butter for 50-60 seconds on 100%. Stir in flour; cook for further 1 minute on 100%.

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

Stir in tasty cheese.

TO COMBINE

Use a 20 x 20 cm deep casserole dish. Dip lasagne sheets in hot water, then cover base of dish.

Spoon over sheets one-third of meat sauce. Cover with one-third of cheese sauce.

Repeat the process 3 times, ending with the cheese sauce. Sprinkle with mozzarella cheese.

Cook for 20-24 minutes on 70%.

Allow to stand 10 minutes before serving.

Serve with a fresh garden salad and bread.

Serves 4-6

POULTRY

CHICKENWITHBACON

CHICKENINAPOT

4 chicken thighs

l/4 cup plain flour

2 rashers bacon, finely chopped

1 green capsicum, diced 1 onion, finely chopped

425 g can peeled tomatoes

1 tablespoon tomato paste

2 chicken stock cubes

1 tablespoon soy sauce

salt and pepper

100 g mushrooms, sliced

1. Toss chicken thighs in flour.

2. Add chicken and all other ingredients (except mushrooms) to a large casserole dish.

3. Cover and cook for 30 minutes on 70%. Stir at 10 minutes intervals.

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

Serves 2-4

CHICKENANDMACARONIBAKE

No. 15 chicken 20 g butter, melted 2 cups macaroni

l/4 cup plain flour 300 mL sour cream 250 mL chicken stock

1 cup grated cheese 1 tablespoon chopped parsley

Melt butter for 20 seconds on 100%. Brush over Chicken.

Place on a roasting rack. Cook for 35-37 minutes on 70%, turning halfway through cooking.

Allow chicken to cool. Place macaroni in a lame bowl. Cover with hot water. Cook for 15-20

4. minutes on 100% or un-til pasta is tender. Drain. Remove flesh from chicken.

Mix together plain flour, sour cream and chicken stock.

Combine chicken, macaroni and sauce mixture. Sprinkle witt and cook for 15-18 minutes on 70%.

Sprinkle with parsley.

Serve immediately with a tossed salad.

-_ --.. -. _

1 cheese

Serves 4

ANDLEEKSEASONING

No. 15 chicken 60 g butter, melted 1 leek, finely chopped 2 rashers bacon, chopped

1 l/2 cups breadcrumbs

1 egg yolk (beaten) salt and pepper 20 g butter, melted, extra

Combine butter, leek and bacon in a bowl. Cook for l-2 minutes on HIGH. Stir in bread, egg yolk and seasonings. Mix well.

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

Brush chicken with extra melted butter.

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

6. Stand covered with aluminium foil for 10 minutes before serving.

APRICOT'CHICKEN

4 chicken thighs

1 packet French onion soup

1 tablespoon plain flour 250 mL apricot nectar 825g can apricot halves, drained

1. Place in a large casserole dish.

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

3. Cook chicken for 15 minutes on 70%.

4. Pour over apricot nectar and apricots.

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

6. Serve hot with pasta.

Serves 4

;3lI!dA_c WWlJ

PAELLA

1 cup brown rice

750 ml_ chicken stock

1 tablespoon olive oil

2 cloves garlic, crushed

1 onion, chopped

2 ripe tomatoes, chopped

l/4 cup tomato paste l/2 cup frozen peas

1 red capsicum, diced

Combine rice and chicken stock together in a large dish. Cook for 32-38 minutes on lOO%, until tender.

Combine oil, garlic and onion together. Cook for 2-3 minutes on 100%.

Stir in tomatoes and tomato paste. Cook for 3-5 minutes on lOO%, stirring halfway through cooking.

Stir in peas, capsicums, turmeric and paprika. Cook for 7-9 minutes on

lOO%, stir in cooked rice.

Heat white wine for 5-6 minutes on 100%. Add fish fillets. Cook for 4-5 minutes on 70%.

Stir in prawns and calamari. Cook a further 7-9 minutes on 70% until prawns turn pink. Remove from wine.

Place mussels in remaining white wine. Cook for 3-5 minutes on lOO%,

until mussels open.

Gently fold seafood into rice mixture.

Reheat Paella for 18-20 minutes on 50%.

10.

Serve with French bread.

GARLIC PRAWNS

24 green king prawns

l/3 cup olive oil

2 tablespoons butter 3 cloves garlic, crushed

1 tablespoon chopped parsley

1. Peel and devein prawns, leaving tails intact.

2. Combine butter and garlic. Cook for 1 minute on 100%.

3. Stir in oil and prawns.

4. Cook for 6-8 minutes on 50%, tossing every minute. Spinkle with parsley.

5. Serve in individual dishes with garlic bread.

1 green capsicum, diced

iHbe,;sapoon turmeric

2 cups white wine 250 g fish fillets, cubed

12 green prawns, peeled with tails intact and deveined

1 calamari hoods, sliced into rings

4 mussels in shells

--___.

Serves 4

CRAB MORNAY

60 g butter

l/3 cup plain flour

l/2 teaspoon dry mustard 2 cups milk

1 onion, finely chopped 2 x 170 g cans crab meat, drained 2 hard-boiled eggs, sliced salt and pepper

l/2 cup finely grated cheese 2 tablespoons cornflake crumbs

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

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

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

Place into a l-litre serving dish. Sprinkle with cornflake crumbs and

4. remaining cheese.

Cook for 12-15 minutes on 50%.

Serve with fresh garden salad.

Serves 6

1. Combine breadcrumbs, apricots, shallots, cheese, parsley and egg together. Mix well.

2. Fill cavity of schnapper with bread stuffing.

3. Shield head and tail of schnapper with foil. Place directly on rack.

4. Cook for 18-20 minutes on 50%, turning over halfway through cooking.

WHOLE BAKED SCHNAPPER

2/3 cup wholemeal breadcrumbs

l/4 cup chopped apricots 2 shallots, finely chopped l/4 cup grated tasty cheese 2 teaspoons chopped parsley

1 egg, beaten

500 g whole schnapper, cleaned

Serves 2

APPETIZERS / SOUP

SAVOURYMUSHROOMS

24 small cup mushrooms 6 slices multigrain bread 4 rashers bacon, chopped 4 shallots, finely chopped

l/2 cup grated cheese

2 eggs 2 tablespoons mixed herbs

Remove stalks from mushrooms.

;2*

Process bread into fine crumbs.

Cook bacon between paper-towel for 2 minutes on 100%.

Add shallots to bacon and cook for 1 minute on 100%.

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

Spoon mixture into mushrooms. Place 24 mushrooms directly on the turntable and cook for 3-4 minutes on 100%.

QUICKNACHOS

200 g packet corn chips 250 g salsa flavoured dip

l/2 cup sour cream

2 tablespoons tomato paste l/4 cup grated tasty cheese

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

2. Mix dip and sour cream together. Pour overcorn chips.

3. Spread tomato paste over dip.

4. Sprinkle with cheese.

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

6. Serve immediately with guacamole.

PUMPKINSOUP

1 kg pumpkin, peeled and chopped

2 small onions, chopped

1 cup chicken stock

1 cup cream nutmeg salt and pepper to taste

Place pumpkin, onion and stock in a large bowl.

Cover and cook for 20-23 minutes on 100%. Place in a blender or processor and blend until smooth.

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

4. taste.

Servf?!s 4-6

Makes 24

Serves 4

CREAMOFTOMATOSOUP

1 small onion, peeled and chopped 1 rasher bacon, rind removed, and chopped

30 g butter

1 carrot, peeled and sliced

1 stick celery, chopped 2 tablespoons flour 3 large tomatoes, quartered 600 mL chicken stock bouquet garni salt and pepper 2 tablespoons cream chopped parsley

Add onion, bacon and butter to a large casserole dish. Cover and cook

for 3 minutes on 100%. Stir in carrot and celery. Cover and cook a further 3 minutes on 100%.

2. Sprinkle in flour and stir. Add the quartered tomatoes, stock and

bouquet garni. Cover and cook for 15-18 minutes on 100%. Remove bouquet garni.

Place in a blender or processor and blend until smooth.

Return to the casserole dish, add cream, parsley and seasonings. Cover

and cook for 3 minutes on 70%.

7. When serving add more cream.

Serves 4

VEGETABLEFRITTATA

2 large potatoes, peeled and thinly sliced 1 onion, thinly sliced

5 eggs 450 mL sour cream

340 g can asparagus spears, drained l/2 red capsicum, cut into strips 2 zucchinis, cut into strips 2 tablespoons Parmesan cheese

Grease 25 cm pie plate.

Arrange potatoes and onion over base of plate.

Beat eggs and sour cream. Ensuring that all eggs yolks have been broken. Pour half the mixture over potatoes and cook for 18-22 minutes on 70%.

4. Arrange asparagus, capsicum and zucchinis in a circle over potato. Pour

5. over remaining egg mixture. Sprinkle with cheese.

Cook for 22-24 minutes on 70%.

Stand covered with foil for 5 minutes.

Serves 4

Defrost Steak/Chops 250- 1500g l Shield thin end of chops or steaks with foil.

(250 g)

l Position the food with thinner parts in the centre in a single layer on the defrost rack.

If pieces are stuck together, try to separate as soon as possible.

l The oven will “beep” and stop, CHECK will flash on and off. Remove defrosted pieces,

turn over and shield the warm portion.

l Press start to continue defrosting.

See NOTE below.

_~~--~-~~~~~~~~~~~~-~~---------------------_

Defrost Minced Meat

Beef

250- 1500g l Place frozen minced meat on a defrost rack.

(250 g)

l After defrost time, stand covered with aluminium foil.

l The oven will “beep” and stop, CHECK will flash on and off. Remove defrosted portions,

turn over and shield edges.

l Press start to continue defrosting.

See NOTE below.

Defrost Roast Meat

Lamb Beef Pork

l After defrost time, stand covered with aluminium foil.

l Shield the edge with foil strips about 2.5cm wide. l Place joint with lean side face upwards (if possible) on the defrost rack. l The oven will “beep” and stop, CHECK will flash on and off. Turn over and shield

the warm portions.

l Press start to continue defrosting. l After defrost time, stand covered with aluminium foil.

5 - 20

5 - 60

Defrost Poultry

(100 g)

CI 8 -

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

Place breast side down on the defrost rack.

The oven will “beep” and stop, CHECK will flash on and off. Turn over and shield the warm portions.

Press start to continue defrosting.

After defrost time, stand covered with aluminium foil.

[N.B.I After standing run under cold water to remove giblets if necessary.

l Shield the exposed bone with foil. l Place chicken pieces on the defrost rack. l The oven will “beep” and stop, CHECK will flash on and off. Remove defrosted pieces,

turn over and shield the warm portions.

l Press start to continue defrosting. l After defrost time, stand covered with aluminium foil.

l Separate slices and place between paper towel on turntable. l After defrost time, stand.

Defrost Chicken Pieces

250- 15OOg

(250 g)

See NOTE below.

Defrost Bread 1 - 4 slices

(I slice)

Food not listed in the Guide can be defrosted using 30 % setting.

NOTE: When freezing minced meat, shape it into flat even sizes.

For chicken pieces, steak and chops, freeze separately in single flat layers and if necessary interleave with freezer plastic to separate layers. This will ensure even defrosting. It is also a good idea to label the packs with the correct weights.

15-20

5- 15

(6)

txci%m AUTO COOK/DEFROST MENU GUIDE (R-2S58)

The final temperature will vary according to initial temperature. Check foods for doneness after cooking. If necessary you can continue cooking with time and variable power.

Reheat Dinner Plate

Reheat Beverage

includes: Tea

Coffee Water soup

Fresh Vegetables

Carrots

Potato Beans Brussels Sprouts Broccoli Cauliflower

Zucchini

Spinach Cabbage

Jacket Potato

Potato (whole)

hard vegetables

medium vegetables

soft vegetables

1 serve

(approx. 400 g)

l-4 cups

(1 cup, 250 ml)

l-6 serves

(1 serve, 100 g)

l-6 pieces

1 piece,

approx. 150 g

+3T

Refrigerated

+ 20°C

Room temperature

+ 20°C

Room temperature

+ 20°C

Room temperature

l Cover with plastic wrap. l After cooking, stand covered.

Beverage

l No cover l Place on the outside of turntable. l After reheating, stir.

soup

l Place in a Pyrex@ bowl. l Cover with glass lid or plastic wrap. l After reheating, stir.

l Wash the vegetables. l Arrange the vegetables in a shallow dish in the

following way: hard vegetables around the outside, soft vegetables in the centre, medium vegetables in-between.

l Cover with glass lid or plastic wrap. l After cooking, stand covered and stir.

l Use washed new potatoes. l Pierce twice with fork on each side. l Place on outside of turntable. l The oven will “beep” and stop, CHECK will

flash on and off. Turn over potatoes and press start to continue cooking.

l After cooking , stand, covered with aluminium

foil.

l-5

3- 10

Reheat Pie includes:

Pies Pasties

l-4 pieces + 3°C

Refrigerated

9 Place on the turntable upside down.

l Cover with paper towel. l The oven will “beep” and stop, CHECK will

flash on and off. Turn over pies and press start to continue cooking.

fi II

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Ir,,, (t:rrlri

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Iv)

COOKWARE AND UTENSIL GUIDE

IHEAT RESISTANT)

METAL COOKWARE

/--

PLASTIC WRAP OVEN BAGS

ALUMINIUM FOIL

STRAW

PAPER

YES

GLASSWARE

Ordinary glass is not suitable for cooking but may be used for short periods for heating foods.

CERAMIC

l Most ovenproof china, and ceramics, are suited. l Avoid dishes that are decorated with gold or silver leaf. l Avoid using antique pottery. l If unsure, check with the manufacturer.

YES

FOR

SHIELDING

YES

l Metal cookware should be avoided when cooking in the microwave oven.

l Microwave energy is reflected by metal.

l Plastic wrap can be used to cover food. l Some shrinkage of the wrap may occur, over an extended cooking time. l When removing wrap, lift it in such a way to avoid steam burns. l Do not tie oven bags with metal twist ties, substitute with string.

Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.

Remove food in foil trays, if possible, and place in a microwave safe dish.

If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.

Excessive over heating of these materials may cause a fire in the microwave oven.

l Paper towels and waxed paper are suitable to use to prevent splatters.

These are suitable for use when reheating foods or for short cooking times.

?LASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

THERMOMETERS

l MICROWAVE SAFE

l CONVENTIONAL

YES

l Ideal for cooking, reheating and defrosting.

Ensure that the preheating time of the dish is not exceeded.

Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.

THE ARRANGEMENT

2. TURNING

Arrange foods carefully. Place thickest areas toward outside of dish. Foods such as poultry and joints of meat should be turned over after half

the cooking time.

3. COVERING Cover foods in the microwave if you would normally cover the food in

your ordinarv oven, or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating. Use to cover foods:

PLASTIC WRAP

5. SHIELDING

PAPER TOWEL

Shield using small pieces of aluminium foil to shield thin areas of meat, fish and poultry or edges of cakes to prevent overcooking.

FISH

- 7. STIRRING

CHICKEN

Stirfoodsfrom the outside to the centre of the dish, once or twice during

cookinq if possible. Eg. Casserbles and Sauces.

DENSITY Thedepth to which microwaves penetrate food varies depending on the

food’s density. Porous foods like minced beef or mashed potatoes microwave faster than dense ones like steak or whole potatoes.

STARTING TEMPERATURE Frozen or refrigerated food takes longer to heat than food at room

temperature. Cooking times in this book are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check for doneness at the minimum time.

13.CONDENSATION . ’

,?I I

By:‘/ ,’

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

4. PIERCING Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane

to allow steam to escape.

TOMATO

EGG

6. STANDING TIME Standing time is important. After cooking or defrosting ensure adequate

standing time. This allows the food to continue cooking or heating. Refer to cooking guides for each menu or according to manufacturers instructions.

SIZE

Small pieces cook faster than large ones. To speed cooking, cut pieces smaller than 5 cm so microwaves can penetrate to the centre from all sides. For even cooking, make all the pieces the same size.

FAT AND BONE

Marbling within meat, or a thin, even layer of fat on a roast, speeds

cooking. Large fatty areas or excess drippings in dish attract energy

away from meat, and slows cooking. Centre bones do not affect cooking,

but bone on the side of meat conducts heat to the areas next to it.

QUANTITY

12. Microwave cooking times are directly related to the amount of food in

the oven. Because energy is absorbed by the food itself, one potato or a single piece of chicken cooks rapidly. When the energy is divided among several items, cooking takes more time.

QUICK REFERENCE GUIDE (R-2V58)

cttJ%w QUICK REFERENCE GUIDE (R-2S58)

Variable Cooking Control

Defrosting

To cook for IO min. on HIGH.

HIGH

Variable Cooking Control

To defrost 0.5 kg meat.

MED LOW

DEFROST

Variable Cooking Control

DEFROS

Cooking Time

Timer

Weight

Timer OS

Auto cook/

Iefrost

>ower Level

r/ariable Zooking Zontrol

nstant Cook - Just One Touch

Child Lock

To cook 2 Jacket Potatoes.

Menu Number

To soften Cream Cheese or Butter for 40 seconds on 30%.

Cooking Time

Within 1 minute of closing the door

To LOCK

Press for 3 seconds.

----- -------

To UN LOCK

Serves

for lOO%+ 70% -9 50% 3 30% * 10%

---

----

Clock

To set for 11:45 am

Press for 3 seconds.

SHARP

COOKING GUIDES

CONTENTS COOKING GUIDE

QUICK

REFERENCE

GUIDE 1

SHARP

SHARP CORPORATION OSAKA, JAPAN

HELPFUL HINTS

COOKWARE

AND

UTENSIL GUIDE @

DEFROSTING CHART AUTO COOK/DEFROST

(R-2V58)

MENU GUIDE

(R-2S58) @

RECIPES

TINS-A547WRRO - J61

Printed in Thailand

Sharp R-2V58 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual