Sharp R-33STD User Manual

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ENGLISH

Important

R-33STD

MICROWAVE OVEN

OPERATION MANUAL WITH COOKBOOK

900 W (IEC 60705)

OPERATION MANUAL

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

your microwave oven.

IMPORTANT: There may be a serious risk to health if this operation manual is not followed or if the oven

is modified so that it operates with the door open.

R-33STD English 10/12/2002 15:19 Page A

Dear Customer,

Congratulations on acquiring your new microwave oven, which from now on will make your kitchen chores considerably easier. You will be pleasantly surprised by the kinds of things you can do with a microwave. Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. In our test kitchen our microwave team has gathered together a selection of the most delicious international recipes which are quick and simple to prepare. Be inspired by the recipes we have included and prepare your own favourite dishes in your microwave oven. There are so many advantages to having a microwave oven which we are sure you will find exciting:

● Food can be prepared directly in the serving dishes, leaving less to wash up.

● Shorter cooking times and the use of little water and fat ensure that many vitamins, minerals and

characteristic flavours are preserved. We advise you to read the cookery book guide and operating instructions carefully. You will then easily understand how to use your oven.

Enjoy using your microwave oven and trying out the delicious recipes.

R-33STD English 10/12/2002 15:19 Page B

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

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

IMPORTANT SAFETY INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-6

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

BEFORE OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

STOP KEY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

SETTING THE CLOCK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

MICROWAVE POWER LEVELS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

MICROWAVE COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

OTHER CONVENIENT FUNCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-12

EXPRESS COOK & EXPRESS DEFROST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

EXPRESS COOK & EXPRESS DEFROST CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-15

AUTO COOK OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

AUTO COOK CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16-17

RECIPES FOR AUTO COOK AC-7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

RECIPES FOR AUTO COOK AC-8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

SERVICE CALL CHECK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

COOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-42

SERVICE ADDRESSES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43-48

CONTENTS

ENGLISH

R-33STD English 10/12/2002 15:19 Page 1

OVEN AND ACCESSORIES

1 Door 2 Door hinges 3 Oven lamp 4 Waveguide cover 5 Control panel 6 Door lock openings 7 Coupling 8 Oven cavity 9 Door seals and

sealing surfaces

10 Door safety latches 11 Ventilation openings 12 Outer cabinet 13 Power supply cord

OVEN

ACCESSORIES:

Check to make sure the following accessories are provided: (14) Turntable (15) Roller stay (16) Coupling Place the turntable support in the centre of the oven floor so that it can freely rotate around the coupling. Place the turntable onto the turntable support so that it locates firmly into the coupling. To avoid turntable damage, ensure dishes or containers are lifted clear of the turntable rim when removing them from the oven.

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

R-33STD English 10/12/2002 15:19 Page 2

CONTROL PANEL

ENGLISH

CONTROL PANEL

1 Digital Display 2 EXPRESS COOK keys 3 EXPRESS DEFROST keys 4 AUTO COOK key 5 LESS and MORE keys 6POWER LEVEL key 7 TIME keys 8START/+1min key 9 DOOR OPEN button 10 STOP key 11 WEIGHT DECREASE/INCREASE keys 12 TIMER key 13 CLOCK key

R-33STD English 10/12/2002 15:19 Page 3

IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTION: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

Do not use the microwave oven to heat oil for deep frying. The temperature cannot be controlled and the oil may catch fire. To make popcorn, use only special microwave popcorn makers. Do not store food or any other items inside the oven. Check the settings after you start the oven to ensure the oven is operating as desired. See the corresponding hints in this operation manual and the cookery book section.

To avoid the possibility of injury

WARNING:

Do not operate the oven if it is damaged or malfunctioning. Check the following before use: a)The door; make sure the door closes properly and

ensure it is not misaligned or warped.

b)The hinges and safety door latches; check to make sure

they are not broken or loose.

c) The door seals and sealing surfaces; ensure that they

have not been damaged.

d)Inside the oven cavity or on the door; make sure there

are no dents.

e) The power supply cord and plug; ensure that they are

not damaged.

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

Do not operate the oven with the door open or alter the door safety latches in any way. Do not operate the oven if there is an object between the door seals and sealing surfaces.

Do not allow grease or dirt to build up on the door seals and adjacent parts. Follow instructions for “Care and Cleaning”, Page 20.

Individuals with PACEMAKERS should check with their doctor or the manufacturer of the pacemaker for precautions regarding microwave ovens.

To avoid the possibility of electric shock

Under no circumstances should you remove the outer cabinet. Never spill or insert any objects into the door lock openings or ventilation openings. In the event of a spill, turn off and unplug the oven immediately, and call an authorised SHARP service agent.

To avoid the danger of fire.

The microwave oven should not be left unattended during operation. Power levels that are too high, or cooking times that are too long, may overheat foods resulting in a fire.

In cases where the oven is to be installed into a kitchen cabinet, the installation frame EBR-45ST licensed by SHARP must be used. This is available from your dealer. Refer to the frame installation instructions for A type models or ask your dealer for the proper instruction procedure. Only the use of this frame will guarantee the safety and quality of the product. The electrical outlet must be readily accessible so that the unit can be unplugged easily in an emergency. The AC power supply must be 230V, 50Hz, with a minimum 10A distribution line fuse, or a minimum 10A distribution circuit breaker. It is recommended that a separate circuit serving only this appliance be provided. Do not place the oven in areas where heat is generated. For example, close to a conventional oven. Do not install the oven in an area of high humidity or where moisture may collect. Do not store or use the oven outdoors.

If food being heated begins to smoke, DO NOT OPEN THE DOOR. Turn off and unplug the oven and wait until the food has stopped smoking. Opening the door while food is smoking may cause a fire

Use only microwave-safe containers and utensils. See Page 22 in the cookbook.

Do not leave the oven unattended when using disposable plastic, paper or other combustible food containers

Clean the waveguide cover, the oven cavity, the turntable and roller stay after use. These must be dry and free from grease. Built-up grease may overheat and begin to smoke or catch fire.

Do not place flammable materials near the oven or ventilation openings. Do not block the ventilation openings. Remove all metallic seals, wire twists, etc., from food and food packages. Arcing on metallic surfaces may cause a fire.

R-33STD English 10/12/2002 15:19 Page 4

IMPORTANT SAFETY INSTRUCTIONS

ENGLISH

Do not immerse the power supply cord or plug in water or any other liquid. Do not let the power supply cord hang over the edge of a table or work surface. Keep the power supply cord away from heated surfaces, including the rear of the oven. Do not attempt to replace the oven lamp yourself or allow anyone who is not an electrician authorised by SHARP to do so. If the oven lamp fails, please consult your dealer or an authorised SHARP service agent. If the power supply cord of this appliance is damaged, it must be replaced with a special cord. The exchange must be made by an authorised SHARP service agent.

To avoid the possibility of explosion and sudden boiling:

WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.

Never use sealed containers. Remove seals and lids before use. Sealed containers can explode due to a build up of pressure even after the oven has been turned off. Take care when microwaving liquids. Use a widemouthed container to allow bubbles to escape.

Microwave heating of beverages can result in delayed eruptive boiling, therefore care has to be taken when handling the container.

To prevent sudden eruption of boiling liquid and possible scalding:

1. Stir liquid prior to heating/reheating.

2. It is advisable to insert a glass rod or similar utensil

into the liquid whilst reheating.

3. Let liquid stand for at least 20 seconds in the

oven at the end of cooking time to prevent delayed eruptive boiling.

Do not cook eggs in their shells, and whole hard boiled eggs should not be heated in microwave ovens since they may explode even after microwave cooking has ended. To cook or reheat eggs which have not been scrambled or mixed, pierce the yolks and the whites, or the eggs may explode. Shell and slice hard boiled eggs before reheating them in the microwave oven.

Pierce the skin of such foods as potatoes, sausages and fruit before cooking, or they may explode.

To avoid the possibility of burns

Use pot holders or oven gloves when removing food from the oven to prevent burns. Always open containers, popcorn makers, oven cooking bags, etc., away from the face and hands to avoid steam burns.

To avoid burns, always test food temperature and stir before serving and pay special attention to the temperature of food and drink given to babies, children or the elderly.

Temperature of the container is not a true indication of the temperature of the food or drink; always check the food temperature. Always stand back from the oven door when opening to avoid burns from escaping steam and heat. Slice stuffed baked foods after heating to release steam and avoid burns. Keep children away from the door to prevent them burning themselves.

To avoid misuse by children

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

Do not lean or swing on the oven door. Do not play with the oven or use it as a toy. Children should be taught all important safety instructions: use of pot holders, careful removal of food coverings; paying special attention to packaging (e.g. self-heating materials) designed to make food crisp, as they may be extra hot.

Other warnings

Never modify the oven in any way. Do not move the oven while it is in operation. 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.

To promote trouble-free use of your oven and avoid damage.

Never operate the oven when it is empty. 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 and roller stay due to heat stress. The preheating time specified in the dishes instructions must not be exceeded. Do not use metal utensils, which reflect microwaves and may cause electrical arcing. Do not put cans in the oven.

R-33STD English 10/12/2002 15:19 Page 5

IMPORTANT SAFETY INSTRUCTIONS

Plug in the oven.

1. The oven display will flash:

2. Press the STOP key, the display will show:

To set the clock, see page 7.

3. Place the oven on a flat, level surface strong

enough to support the oven’s weight plus the heaviest item likely to be cooked.

4. Ensure there is a minimum free space above the

oven of 19.5 cm.

5. Securely connect the plug of the oven to a

standard earthed (grounded) household electrical outlet.

1. Remove all packing materials from the inside of

the oven cavity. Discard the loose polythene sheet from between the door and cavity. Remove the feature sticker, if attached, from the outside of the oven door.

Do not remove the protective film attached to the

inside of the door

2. Check the oven carefully for any signs of damage.

8 9

✓

✗

INSTALLATION

BEFORE OPERATION

NOTE:

If you are unsure how to connect your oven, please consult an authorised, qualified electrician. Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe the correct electrical connection procedure. Water vapour or drops may occasionally form on the oven walls or around the door seals and sealing surfaces. This is a normal occurrence and is not an indication of microwave leakage or a malfunction.

Use only the turntable and the roller stay designed for this oven. 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 a cold

turntable.

turntable. Do not place anything on the outer cabinet during operation.

R-33STD English 10/12/2002 15:19 Page 6

19.5cm

STOP KEY

SETTING THE CLOCK

ENGLISH

Example:

To set the 24 hour clock to 23:35

1. Choose the 24-hour clock by pressing the CLOCK key twice.

2. Set the hours: Press the 10 MIN key twice. Press the 1 MIN key three times.

3. Change from hours to

minutes by pressing the

CLOCK key once.

NOTE:

1. Press the STOP key if you make a mistake during

programming.

2. If the electrical power supply to your microwave

oven is interrupted, the display will intermittently show after the power is reinstated. If this

occurs during cooking, the programme will be erased. The time of day will also be erased.

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

above example again.

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

To set the 12 hour clock, press the clock key once

will

appear in the display.

To set the 24 hour clock, press the clock key twice

will

appear in the display.

To set the clock, follow the example below.

Use of the STOP key:

1. Erasing a mistake during programming.

2. Stopping the oven temporaily during cooking.

3. Cancelling a programme during cooking by pressing the STOP key twice.

x2 x1

5. Start the clock by

pressing the CLOCK key once.

Check the display

x3x2

4. Set the minutes:

Press the 10 MIN key three times. Press the 1 MIN key five times.

x5x3

R-33STD English 10/12/2002 15:19 Page 7

MICROWAVE POWER LEVELS

Your oven has 5 power levels. To choose the power level for cooking, follow the advice given in the recipe section. Generally the following recommendations apply:

HIGH - (900 W) used for fast cooking or reheating e.g. soup, casseroles, canned food, hot beverages, vegetables, fish, etc.

MEDIUM HIGH - (630 W) used for longer cooking of dense foods such as roast joints, meat loaf and plated meals, also for sensitive dishes such as cheese sauce and sponge cakes. At this reduced setting, the sauce will not boil over and food will cook evenly without over cooking at the sides.

MEDIUM - (450 W) for dense foods which require a long cooking time when cooked conventionally, eg. beef dishes, it is advisable to use this power setting to ensure the meat will be tender.

MEDIUM LOW - (270 W Defrost setting) to defrost, select this power setting, to ensure that the dish defrosts evenly. This setting is also ideal for simmering rice, pasta, dumplings and cooking egg custard.

LOW - (90 W) For gentle defrosting, eg. cream gateaux or pastry.

•To set the power, touch the POWER LEVEL key until the desired level is displayed.

• If the POWER LEVEL key is touched once, will be displayed. If you miss your desired level, continue touching the POWER LEVEL key until you reach the level again.

• If the level is not selected, the level 900 W is automatically set.

R-33STD English 10/12/2002 15:19 Page 8

MICROWAVE COOKING

ENGLISH

Your oven can be programmed for up to 99 minutes 90 seconds. (99.90).

NOTES:

1. When the door is opened during the cooking process, the cooking time on the digital display stops

automatically. The cooking time starts to count down again when the door is closed and the

START/+1min key is pressed.

2. If you wish to know the power level during cooking, press the POWER LEVEL key. As long as your finger is

touching the POWER LEVEL key, the power level will be displayed.

3. When the operation of the oven is finished, the time of day will reappear, if set, on the display.

Example: Suppose you want to heat soup for 2 minutes and 30 seconds on 630 W microwave power.

1. Set the time:

Press 1 MIN key twice and the 10 SEC key three times.

x3x2

2. Choose desired power

630 W by pressing

POWER LEVEL key twice.

Check the display

3. Start cooking

Check the display

R-33STD English 10/12/2002 15:19 Page 9

OTHER CONVENIENT FUNCTIONS

1. MULTIPLE SEQUENCE COOKING

A maximum of 3 sequences can be input, consisting of manual cooking time and mode.

Example:

To cook: 5 minutes on 900 W power (Stage 1)

16 minutes on 270 W power (Stage 2)

AGE 1

1. Enter the desired

cooking time by pressing the 1 MIN key 5 times.

2. Choose the desired power

level by pressing the

POWER LEVEL key once.

AGE 2

3. Enter the desired

cooking time by pressing the 10 MIN key once and the 1

MIN key 6 times.

4. Choose the desired

power level by pressing the POWER LEVEL key four times.

5. Press the START/+1min

key once to begin cooking.

(The oven will begin to cook for 5 minutes on 900 W, and then for 16 minutes on 270 W).

x4 x1

Check the display

R-33STD English 10/12/2002 15:19 Page 10

OTHER CONVENIENT FUNCTIONS

ENGLISH

2. LESS / MORE keys. The LESS ( ▼ ) and MORE ( ▲ ) keys allow you to easily decrease or increase programmed setting times, (for a less well or more well cooked result), used for EXPRESS COOK, EXPRESS DEFROST and

AUTO COOK or when cooking is underway.

a) Changing the pre-programmed time setting.

Example: Suppose you want to cook 600 g of Frozen Gratin using the EXPRESS COOK and MORE ( ▲ ) keys.

NOTES:

To cancel LESS or MORE press the same key again. To change MORE to LESS simply press the LESS ( ▼ ) key. To change LESS to MORE simply press the MORE ( ▲ ) key.

b) Changing the heating time while the oven is operating:

The cooking time can be decreased or increased in 1 minute steps each time the LESS ( ▼ )and MORE ( ▲ ) keys are pressed.

3. Choose the desired

result (well cooked) by pressing the

MORE key once.

2. Press the WEIGHT DECREASE/INCREASE

key until the correct weight appears in the display.

1. Press the FROZEN GRATIN key

once.

4. Press the START/+1min

key once to begin cooking.

Check the display

R-33STD English 10/12/2002 15:19 Page 11

OTHER CONVENIENT FUNCTIONS

3. MINUTE PLUS FUNCTION

The START/+1min key allows you to operate the two following functions:

a. Direct start

You can directly start cooking on 900 W microwave power for 1 minute by pressing the START/+1min key.

NOTE:

To avoid the misuse by children the START/+1min key can be used only within 3 minutes after preceding operation, i.e., closing the door, pressing the

STOP key or cooking completion.

b. Extend the cooking time

You can extend the cooking time for multiples of 1 minute if the key is pressed while the oven is in operation.

4. TO CHECK THE POWER LEVEL

To check the microwave power level during cooking press the POWER LEVEL key.

As long as your finger is touching the POWER LEVEL key the power level will be displayed.

The oven continues to count down although the display shows the power level.

5. TIMER FUNCTION

You can use the timer for timing where microwave cooking is not involved for example, to time boiled eggs cooked on a conventional hob.

Example:

To set the timer for 5 minutes.

1. Press the TIMER key

once.

2. Press the 1 MIN key

five times.

3. Press the START/ +1min key to start

the timer.

Check the display

R-33STD English 10/12/2002 15:19 Page 12

EXPRESS COOK & EXPRESS DEFROST

ENGLISH

The EXPRESS COOK and EXPRESS DEFROST functions automatically work out the correct cooking mode and cooking time of the foods illustrated below.

NOTES:

• The programmed cooking times are average times. If you want to alter the cooking times of EXPRESS COOK and EXPRESS DEFROST, use the LESS ( ▼ ) or MORE ( ▲ ) keys. For best results use the cooking chart instructions.

• When manipulation is required (eg: to turn food over) the oven will stop and the audible signal will sound, the display will show the necessary action. To continue cooking, press the START/+1min key.

• The final temperature of the food will vary according to its initial temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking time. Always refer to the cooking charts given in the separate cookery book.

1. Input the menu by pressing the desired key. Each EXPRESS COOK key has one menu, but each EXPRESS DEFROST key has two menus. If you want to defrost using an EXPRESS DEFROST key, press the desired EXPRESS DEFROST key until the desired menu number appears on the display.

2. To set the weight press the WEIGHT DECREASE/INCREASE () key until the desired weight is displayed.

Enter the weight of the food only. Do not include the weight of the container. For food weighing more or less than the weights/quantities given in the cooking charts, cook using manual operation (see separate cookery book) .

3. To start cooking, press the START/+1min key.

What you need to know when using EXPRESS COOK and EXPRESS DEFROST:

Example: Suppose you want to cook 600 g of Frozen Gratin.

1. Press the FROZEN GRATIN

key once.

2. Press the WEIGHT DECREASE/ INCREASE key until the correct

weight appears in the display.

3. Press the START/+1min

key once to begin cooking.

1 FROZEN READY MEALS key. 2 FROZEN VEGETABLES key. 3FROZEN GRATIN key. 4 STEAKS and CHOPS/

MINCED MEAT key. 5 POULTRY/CHICKEN LEGS key. 6 CAKE/BREAD key.

R-33STD English 10/12/2002 15:19 Page 13

EXPRESS COOK & EXPRESS DEFROST CHART

MENU NO.

C-1 Cook

Frozen Ready Meals (initial temp -18° C) e.g. stirrable foods, noodles bolognese, chilli con carne etc.

C-2 Cook

Frozen Vegetables (initial temp -18° C) e.g. Brussel sprouts, green beans, peas, mixed vegetables, broccoli

C-3 Cook

Frozen Gratin (initial temp -18° C) e.g. lasagne, macaroni gratin etc.

D1-1 Defrost

Steaks and Chops (initial temp -18° C)

D1-2 Defrost

Minced Meat (initial temp -18° C)

D2-1 Defrost

Poultry (initial temp -18° C)

WEIGHT (Increasing

Unit) / UTENSILS

0.3 - 1.0 kg (100 g) Casserole dish & plastic wrap or lid

• If the manufacturer instructs to add water, please calculate the total amount for the programme with the additional liquid

0.1 - 0.6 kg (100 g)

Casserole dish & plastic wrap or lid

0.2 - 0.6 kg (100 g)

Shallow, oval gratin dish and wrap or original container and wrap

0.2 - 1.0 kg (100 g)

(see note on page 15)

0.2 - 1.0 kg (100 g)

Cling film (see note on page 15)

0.9 - 1.8 kg (100 g)

(see note on page 15)

PROCEDURE

•Transfer meal to suitable microwave-proof dish.

• Add some liquid if recommended by the manufacturer.

• Cover with microwave plastic wrap or lid.

• Cook without cover if the manufacturer instructs.

•When the audible signal sounds, stir and re-cover.

• After cooking, stir and let stand for approx. 1 - 2 minutes.

• Add 1 tbsp water per 100 g. (For mushrooms no additional water is necessary).

• Cover with microwave plastic wrap or lid.

•When the oven stops and the audible signals sound, stir and re-cover.

• After cooking, let stand for approx. 1-2 minutes.

NOTE: If frozen vegetables are compacted together,

cook manually.

• Remove the frozen gratin from the package. If the container is not suitable for microwave ovens, place in a gratin dish and cover with a microwave wrap.

• If the container is suitable for microwave ovens, remove original paper cover and cover with microwave wrap.

• After cooking, let stand for approx. 5 minutes.

• Place the food on a plate in the centre of the turntable.

• When the oven stops and the audible signals sound, turn the food over, rearrange and separate. Shield the thin parts and warm spots with aluminium foil.

•After defrosting, wrap in aluminium foil for 10 - 15 minutes, until thoroughly defrosted.

• Cover the turntable with cling film.

• Place the block of minced meat onto the turntable.

• When the oven stops and the audible signals sound, turn the food over. Remove the defrosted parts if possible.

•After defrosting, cover in aluminium foil for 5-10 minutes, until thoroughly defrosted.

• Place a plate upside down on the turntable and put the poultry breast side down on the plate.

• When the oven stops and the audible signal sounds, turnover and shield the thin parts and warm spots with aluminium foil.

•After defrosting, cover with aluminium foil and stand for 15-30 minutes until thoroughly defrosted.

• Finally clean the poultry under running water.

R-33STD English 10/12/2002 15:19 Page 14

MENU NO.

D2-2 Defrost

Chicken Legs (initial temp -18° C)

D3-1 Defrost

Cake (initial temp -18° C)

D3-2 Defrost

Bread (initial temp -18° C)

WEIGHT (Increasing

Unit) / UTENSILS

0.2 - 1.0 kg (50 g) (See note below for utensils)

0.1 - 1.4 kg (100 g) Flat dish

0.1 - 1.0 kg (100 g) Flat dish

PROCEDURE

• Place the food on a plate in the centre of the turntable.

• When the oven stops and the audible signals sound, turn the food over, rearrange and separate. Shield the thin parts and warm spots with aluminium foil.

•After defrosting, wrap in aluminium foil for 10 - 15 minutes, until thoroughly defrosted.

• Remove all packaging from the cake.

• Place on a flat dish in the centre of the turntable.

•After defrosting, cut the cake into similar sized pieces. Keep space between each piece and let stand for 15 30 minutes until thoroughly defrosted.

•Distribute directly on a flat dish in the centre of the turntable. Only sliced bread is recommended for this programme.

• When the audible signal sounds rearrange, and remove defrosted slices.

• After defrosting separate all slices and distribute on a large plate. Cover the bread with aluminium foil and let stand for 5 - 10 minutes until thoroughly defrosted.

EXPRESS COOK & EXPRESS DEFROST CHART

ENGLISH

NOTE: Express Defrost 1 Steaks, Chops and Chicken legs should be frozen in one layer. 2 Minced meat should be frozen in the thin shape. 3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil. 4 The poultry should be processed immediately after defrosting. 5 For D1-1, D2-1 and D2-2 arrange the food in the oven as shown:

Food

Dish

Turntable

Chicken legs, Steaks and Chops. Poultry

R-33STD English 10/12/2002 15:19 Page 15

AUTO COOK OPERATION

AUTO COOK CHART

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

NOTES:

• The programmed cooking times are average times. If you want to alter the cooking times of AUTO COOK, use the LESS ( ▼ ) or MORE ( ▲ ) keys. For best results use the cooking chart instructions.

• When manipulation is required (eg: to stir) the oven will stop and the audible signal will sound, the display will show the necessary action. To continue cooking, press the START/+1min key.

1. Press the AUTO COOK key once, the display will appear as shown.

The menu can be chosen by pressing the AUTO COOK key until the desired menu number is displayed. See “AUTO COOK chart” below.

2. To set the weight press the WEIGHT DECREASE/INCREASE () key until the desired weight is displayed.

Enter the weight of the food only. Do not include the weight of the container. For food weighing more or less than the weights/quantities given in the AUTO COOK chart, cook using manual operation.

3. To start cooking press START/+1min key.

What you need to know when using AUTO COOK:

Example:

To cook Gratin weighing 1.5 kg using auto cook AC-6.

1. Select the menu required by pressing the AUTO COOK key six times.

2. Press the WEIGHT DECREASE/ INCREASE key until the correct weight appears in the display.

3. Press the START/+1min

key once to begin cooking.

MENU NO.

AC-1

Beverages (initial temp 20° C)

AC-2

Soups, Casseroles (initial temp 20° C)

WEIGHT (Increasing

Unit) / UTENSILS

1-6 cups (1 cup) 150 ml per cup

1-4 cups (1 cup) 200 ml per cup Cup with plastic wrap/lid

PROCEDURE

• Place the beverage off centre on the turntable.

•

After heating, stir and let stand for approx. 1 - 2 minutes

NOTE: If initial beverage is (5° C ± 2° C) refrigerator

temperature, cook manually.

• Cover with microwave plastic wrap or lid.

• Place cups off centre on the turntable.

• After cooking, stir and let stand for approx. 1 - 2 minutes.

x11

R-33STD English 10/12/2002 15:19 Page 16

MENU NO.

AC-3

Fresh Vegetables (initial temp 20° C) e.g. Cauliflower, carrot, broccoli, fennel, leek, pepper, courgettes

AC-4

Boiled Potatoes & Jacket Potatoes (initial temp 20° C)

AC-5

Rice (initial temp of Rice 20° C)

AC-6

Gratin (initial temp 20° C)

AC-7

Fish fillets with sauce (initial temp fish 5° C sauce 20° C)

AC-8

Jam (initial temp 20° C)

WEIGHT (Increasing

Unit) / UTENSILS

0.1 - 0.6 kg (100 g) Bowl and lid

0.1 - 0.8 kg (100 g) Bowl & lid

0.1 - 0.3 kg (100 g) Bowl & lid

0.5 - 1.5 kg (100 g) Shallow, oval gratin dish

0.4 - 1.6 kg* (100 g) (fish: 0.2 - 0.8 kg, sauce: 0.2 - 0.8 kg) Flan dish & plastic wrap * Total weight of Fish and Sauce.

0.5 - 1.5 kg* (100 g)

3.5l casserole dish * Total weight of fruit and jelly sugar.

PROCEDURE

• Cut into small pieces, eg. strips, cubes or slices.

• Add the required amount of water (1tbsp per 100 g) and salt as desired.

• Cover with lid.

• When audible signal sounds, stir and recover.

•After cooking, let the food stand for approx 2 minutes.

Boiled Potatoes: Peel the potatoes and cut them into similar sized pieces. Jacked Potatoes: Choose potatoes of similar size and wash them.

• Put the boiled or jacket potatoes into a bowl.

• Add the required amount of water (per 100 g), approx 2 tbsp and a little salt.

• Cover with a lid

• When the oven stops and the audible signals sound, stir and re-cover.

•After cooking, let the potatoes stand for 1-2 minutes.

• Place in a big bowl and add water.

• Cover with lid.

•Place the dish in the centre of the turntable.

• When the audible signal sounds, stir and recover, replace into the oven and press start.

• When the audible signal sounds again, stir and recover, replace into the oven and press start.

•Stand for 10 minutes after cooking.

• Prepare the gratin, referring to page 36 of the cookbook.

• After cooking, let the food stand for approx. 5 - 10 minutes.

•Put the fish fillet in a flat flan dish with thin ends towards the centre.

• Spread the prepared sauce on the fish fillet.

• Cover with microwave plastic wrap.

•After cooking let the food stand for approx. 2 minutes.

For sauce recipes, see Page 18.

• Follow quantitity in recipes on page 19.

• Defrost frozen fruits before cooking.

• No cover.

• When the audible signal sounds, stir.

• When the audible signal sounds again, stir and mash.

• After cooking, pot and seal.

AUTO COOK CHART

ENGLISH

Rice Boiling water

100 g 250 ml 200 g 450 ml 300 g 650 ml

R-33STD English 10/12/2002 15:19 Page 17

XXXXXXXXXXXXXRECIPES FOR AUTO COOK AC-7

Fish fillet with sauce - Cod fish fillet Provençal

Ingredients 20 g butter 100 g mushrooms cut in slices 1 clove garlic (crushed) 50 g spring onion 1 tin (825 g) tinned tomatoes without juice, drain well 1 tsp lemon juice 2 tbsp tomato ketchup

-1tsp dried basil, salt and pepper 800 g cod fish fillet Preparation

1. Cook butter, mushrooms, onions and garlic

together in a flan dish for 3-4 mins. on 900 W.

2. Mix tomatoes, lemon juice, ketchup, basil, salt and

pepper.

3. Place fish fillet on the vegetables and cover with

sauce and some vegetables.

4. Cook on AUTO COOK AC-7 “Fish fillets with

sauce”.

Fishfillet with Leek and Cheese-sauce

Ingredients 50 g butter 175 g spring onion

tsp dried Marjoram 40 g flour 500 ml milk 100 g grated Gruyere, salt, pepper 1 tbsp chopped parsley 800 g fish fillet (e.g. coal fish) Preparation

1. Put butter, onions and Marjoram in a casserole

and heat for 3-4 mins on 900 W.

2. Stir in the flour and add the milk. Stir to a smooth

sauce.

3. Cook for 3-4 mins on 900W uncovered.

4. Stir in the cheese, season to taste.

5. Place the fish fillet in a quiche dish and pour the

sauce over it.

6. Cook on AUTO COOK AC-7 “Fish fillets with

sauce”.

7. After cooking take out the fish and stir the sauce well.

Fish fillet with Piquant sauce

Ingredients 1 tin (825 g) canned tomatoes, drain 1 tin (280 g) corn

2-3 tsp chilli sauce 40 g onion, finely chopped 3 tsp red wine vinegar

tsp mustard 1 spice thyme 1 spice cayenne pepper 800 g fish fillet (e.g. rosefish) Preparation

1. Mix ingredients for the sauce.

2. Place fish fillet (e.g. Rosefish fillet) in a quiche dish

and spread the sauce on fish fillet.

3. Cook on AUTO COOK AC-7 “Fish fillets with

sauce”.

Fishfillet with Curry sauce

Ingredients 40 g butter 30 g chopped almonds 1-2 tbsp curry 30 g flour (wholemeal) 40 g raisins 200 g pineapple (small pieces) 125 ml broth 125 ml pineapple juice 150 g sour cream 100 g peas (frozen), salt, pepper 800 g fish fillet (coal fish) Preparation

1. Heat butter, almonds and curry covered for 1-2

mins on 900 W.

2. Add the flour and stir very well.

3. Add raisins, pineapple, pineapple juice, broth and

cream, stirring continuously.

4. Cook covered for 2-3 mins. on 900 W and stir

after cooking.

5. Add the peas and stir.

6. Season with salt and pepper.

7. Place the fish in a quiche dish and pour over the

sauce.

8. Cook covered on AUTO COOK AC-7 “Fish fillets

with sauce”.

NOTE:

1. These indications are for 1.6 kg. If you want to cook less than 1.6 kg you have to adjust (reduce) the ingredients for the sauce and also the cooking time for the preparation of the sauce.

2. If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish after cooking and stir in some sauce thickening powder (please follow manufacturer’s instructions).

R-33STD English 10/12/2002 15:19 Page 18

RECIPES FOR AUTO COOK AC-8

ENGLISH

Kiwi - Banana Jam Ingredients

525 g Kiwi 225 g Banana 250 g Jelly sugar

(preserving sugar with pectin, 1 sugar : 3 fruits)

Preparation

1. Peel kiwis and bananas and cut into small pieces.

2. Mix the fruits with preserving sugar with pectin and fill into an oval 3.5 l-glass form (pyrex).

3. Cook on AUTO COOK AC-8 "Jam".

4. After cooking fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

Raspberry Jam Ingredients

750 g Raspberries 250 g Jelly sugar

(preserving sugar with pectin, 1 sugar : 3 fruits)

Preparation

1. Mix raspberries with preserving sugar with pectin and fill into an 3.5 l-glassform (pyrex).

2. Cook on AUTO COOK AC-8 "Jam".

3. After cooking fill into well cleaned glasses and cover with twist- off-lid or with preserving film.

Mixed Berries Jam Ingredients

667 g Mixed berries (blackberry, blueberry,

raspberry, currant, strawberry)

333 g Jelly sugar

(preserving sugar with pectin, 1 sugar : 2 fruits)

Preparation

1. Fill mixed berries and preserving sugar with pectin into an oval 3.5 l-glassform (pyrex) and mix them.

2. Cook on AUTO COOK AC-8 "Jam".

3. After cooking fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

NOTE:

1. Please follow the instructions in the AUTO COOK chart on page 17.

2. These instructions are for 1.0kg. If you want to cook other weights, adjust the ingredients.

Nectarine Jam Ingredients

667 g Nectarines 3 tbsp. Lemon juice 333 g Jelly sugar

(preserving sugar with pectin, 1 sugar : 2 fruits)

4 tbsp. Orange liqueur (for ex. Coitreau)

Preparation

1. Cut nectarines into small pieces.

2. Put them into an oval 3.5 l-glassform (pyrex).

3. Mix them with lemon juice and preserving sugar with pectin.

4. Cook on AUTO COOK AC-8 "Jam".

5. After cooking add orange liqueur, fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

R-33STD English 10/12/2002 15:19 Page 19

CARE AND CLEANING

SERVICE CALL CHECK

Please check the following before calling for service.

1. Power Supply

Check the power plug is properly connected to a suitable wall outlet. Check the line fuse/circuit breaker is functioning properly.

2. Place a cup of water (approx. 150 ml) in the oven and close the door securely.

Programme the oven for one minute on HIGH (900 W) power and start the oven. Does the oven lamp come on? YES NO Does the turntable rotate? YES NO NOTE: The turntable turns in either direction. Does the ventilation work? YES NO (Place your hand over the ventilation openings and check for air flow.) After 1 minute does the signal sound? YES NO Does cooking in progress indicator go off? YES NO Is the cup with water warm after the above operation? YES NO

If “NO” is the answer to any of the above questions, call your dealer or an authorised SHARP Service Agent and report the results of your check.

Caution

Do not use commercial oven cleaners, abrasive harsh cleaners or scouring pads on any part of your microwave oven.

Oven exterior

The outside of your oven can be easily cleaned with mild soap and water. Make sure that the soap is wiped off with a moist cloth, and dry the exterior with a soft towel.

Control panel

Open the door before cleaning to de-activate the control panel. Care should be taken in cleaning the control panel. Using a cloth dampened with water only, gently wipe the panel until it becomes clean. Avoid using excessive amounts of water. Do not use any sort of chemical or abrasive cleaner.

Oven Interior

1. For cleaning, wipe any spatters or spills with a soft damp cloth or sponge after each use while the oven is still warm. For heavier spills, use mild soap and wipe several times with a damp cloth until all residues are removed.

2. Make sure that mild soap or water do not penetrate the small vents in the walls which may cause damage to the oven.

3. Do not use spray type cleaners on the oven interior.

Turntable and Roller stay

Remove the turntable and roller stay from the oven. Wash the turntable and roller stay in mild soapy water. Dry with a soft cloth. Both the turntable and the roller stay are dishwasher safe.

Door

To remove all trace of dirt, regularly clean both sides of the door, the door seals and surfaces with a soft, damp cloth.

R-33STD English 10/12/2002 15:19 Page 20

SPECIFICATIONS

ENGLISH

AC Line Voltage Distribution line fuse/circuit breaker AC Power required: Microwave Output power: Microwave Microwave Frequency Outside Dimensions Cavity Dimensions Oven Capacity Turntable Weight Oven lamp

: 230 V, 50 Hz, single phase : Minimum 10 A : 1.4 kW : 900 W (IEC 60705) : 2450 MHz : 520 mm(W) x 305 mm(H) x 413 mm(D) : 342 mm(W) x 207 mm(H) x 368 mm(D) : 26 litres : ø325 mm : approx. 17 kg : 25 W/240-250 V

This equipment complies with the requirements of directives 89/336/EEC and 73/23/EEC

as amended by 93/68/EEC.

As part of a policy of continuous improvement, we reserve the right to alter design and specifications

without notice

R-33STD English 10/12/2002 15:19 Page 21

WHAT ARE MICROWAVES?

SUITABLE COOKWARE

GLASS AND CERAMIC GLASS

Heat-resistant glass utensils are very suitable. The cooking process can be observed from all sides. They must not, however, contain any metal (e.g. lead crystal), nor have a metallic overlay (e.g. gold edge, cobalt blue finish).

CERAMICS

Generally very suitable. Ceramics must be glazed, since with unglazed ceramics moisture can get into the ceramic. Moisture causes the material to heat up and may make it shatter. If you are not certain whether your utensil is suitable for the microwave, carry out the utensil suitability test.

PORCELAIN

Very suitable. Ensure that the porcelain does not have a gold or silver overlay and that it does not contain any metal.

WHAT ARE MICROWAVES?

Like radio and television waves, microwaves are electromagnetic waves. Microwaves are produced by a magnetron inside the microwave oven, and these vibrate the molecules of water present in the food. The friction this causes produces heat, which ensures that the food is defrosted, heated, or cooked through. The secret of the reduced cooking times is the fact that the microwaves penetrate the food from every direction. Energy is used to the full. In comparison, the energy from a conventional hob passes from the burner through the pan and so to the food. This method wastes a great deal of energy.

THE CHARACTERISTICS OF MICROWAVES.

Microwaves penetrate all non-metal objects made of glass, china, earthenware, plastic, wood or paper. This is why the microwaves never make these materials hot. Dishes become hot only because the food inside them is hot. The food absorbs the microwaves and is heated. Microwaves cannot pass through objects made of metal and so they are deflected. For this reason metal objects are not normally suitable for microwave cookery. There are exceptions where you can actually make use of the fact that the microwaves cannot pass through metal. If you cover food with aluminium foil at specific points while it is defrosting or cooking, you can prevent those parts from getting too warm, too hot, or overcooked. Please check out the advice given in the guide.

PLASTIC AND PAPER UTENSILS

Heat resistant plastic utensils which are suitable for use in the microwave can be used to thaw, heat and cook food. Follow the manufacturers recommendations.

Heat-resistant paper made for use in a microwave oven is also suitable. Follow the manufacturers recommendations.

R-33STD English 10/12/2002 15:19 Page 22

SUITABLE COOKWARE

MICROWAVE FOIL

This, or heat-resistant foil, is very suitable for covering or wrapping. Please follow the manufacturer's recommendations.

ROASTING BAGS

Can be used in a microwave oven. Metal clips are not suitable for fastening them since the roasting bag foil might melt. Fasten the roasting bag with string and pierce it several times with a fork. Non heat-resistant food wraps are not recommended for use in a microwave oven.

BROWNING DISH

A special microwave dish made from ceramic glass with a metal alloy base, which allows food to be browned. When using the browning dish a suitable insulator, e.g. a porcelain plate, must be placed between the turntable and the browning dish. Be careful to adhere exactly to the pre-heating time given in the manufacturer's instructions. Excessive pre-heating can damage the turntable and the turntable stand or can trigger the safety-device which will switch off the oven.

METAL

Generally speaking, metal should not be used,

since microwaves do not pass through metal and therefore cannot reach the food. There are, however, exceptions: small

strips of aluminium foil may be used to cover certain parts of the food, so that these do not thaw too quickly or begin to cook (e.g. chicken wings).Small metal skewers and aluminium containers (e.g. of ready- cooked meals) can be used.

They must, however, be small in relation to the food, e.g. aluminium containers must be at least

filled with food. It

is recommended that you transfer the food into a dish suitable for use in the microwave. When using aluminium containers or other metal utensils there must be a gap of approx. 2 cms between them and the walls of the cooking area, otherwise the walls could be damaged by possible arcing.

NO UTENSIL SHOULD HAVE A METAL OVERLAY

metal parts such as screws, bands or

handles.

UTENSIL SUITABILITY TEST

If you are not sure whether your utensil is suitable

for use in your microwave oven,

carry out the following test: Place

the utensil into the oven. Place a

glass container filled with 150 ml

of water on or next to the utensil.

Switch on the oven at 900 W power for 1 to 2 minutes. If the utensil stays cool or just warm to the touch, it is suitable. Do not use this test on a plastic utensil. It could melt.

ENGLISH

R-33STD English 10/12/2002 15:19 Page 23

TIPS AND HINTS

BEFORE YOU START...

To make it as easy as possible to use the microwave oven, we have put together a few hints and tips for you. Only switch on the oven when the food is already inside.

SETTING THE COOKING TIME

Defrosting, re-heating and cooking times are generally much shorter than in a conventional oven or hob. So you will need to consult this book for the recommended cooking times. It is better to set shorter rather than longer cooking times. Always test the food after the cooking time has elapsed. It is better to then continue cooking it for a little longer, than to have overcooked food.

STARTING TEMPERATURE

Defrosting, re-heating and cooking times depend on the temperature of the food when you start. For example, deep-frozen and refrigerated food will need longer than food that is at room temperature. Standard storage temperatures of food are assumed for re-heating and cooking times (refrigerator temperature of 5° C, room temperature of approximately 20° C). For defrosting food a starting temperature of approximately -18° C is assumed. Cook popcorn only in special microwave safe containers. Refer exactly to the manufacturer’s instructions. Do not use a normal paper or glass container.

Do not cook eggs in their unbroken shells. Pressure builds up inside the shell and this may result in the egg exploding. Prick the yolk before you cook it. Do not heat oil or fat for deep- frying inside the microwave oven. It is impossible to control the temperature of the oil and it may suddenly splash out of the pan.

Do not heat sealed containers such as jars or tins. The pressure inside the container could cause the container to explode. (The exception is when you are making preserves).

ALL INDICATED COOKING TIMES...

are guidelines only. Cooking times may vary depending on starting temperature, the weight and composition (water, fat content, etc) of the food.

SALT, HERBS AND SPICES

Food cooked in the microwave oven retains its taste better than with conventional cooking methods. Use salt sparingly and as a rule only add salt after the food has cooked. Salt binds liquids and dries out the surface of food. Herbs and spices can be used as normal.

TESTING THE FOOD

You can test whether food is cooked in the same way as conventional cookery.

• Using a food thermometer. After cooking or reheating all foods have a certain internal temperature. You can use a food thermometer to test whether the food is hot enough, or ‘done’.

• Using a fork. Test fish with a fork. If the flesh is not transparent and comes off the bone easily, it is done. If it is overcooked, it will be brittle and dry.

•Wooden skewer. Test cakes and bread by sticking in a wooden skewer. If the skewer comes out clean and dry, the food is ready.

WORKING OUT COOKING TIMES USING THE FOOD THERMOMETER

After it has cooked, every drink or item of food has a certain internal temperature. When it is reached the cooking can be stopped, and the result will be good. You can test the internal temperature with a food thermometer. The temperature chart on the next page gives most of the important temperatures.

R-33STD English 10/12/2002 15:19 Page 24

TIPS AND HINTS

blanching process to prevent further cooking, and then allow it to drain. Pack and freeze the vegetable in airtight containers.

PRESERVING FRUIT AND VEGETABLES

Preserving fruit and vegetables using the microwave is a quick and easy process. You can buy preserving jars, seals and

preserving jar clamps specially designed for microwave use. Precise instructions are provided by the manufacturers of these items.

SMALL AND LARGE QUANTITIES

Microwave cooking times depend directly upon the amount of food you want to defrost, re-heat or cook, i.e. small portions cook faster than big ones.

The rule of thumb is:

TWICE AS MUCH = ALMOST TWICE AS LONG HALF AS MUCH = HALF AS LONG

TALL CONTAINERS, FLAT DISHES

Both types of container have the same capacity but cooking times are longer for tall containers than

for flat ones. Therefore it is

preferable to use dishes that are

as flat as possible, with the

largest possible flat surface.

Only use tall containers for foods

that are likely to boil over, e.g. noodles, rice, milk etc.

ROUND AND OVAL DISHES

Food cooks more evenly in round and oval dishes than in rectangular ones, because the microwave energy concentrates into the corners of rectangular dishes and the food there may get overcooked.

ADDING WATER

Vegetables and other foods containing a lot of water can be cooked in their own juices or by adding just a small amount of water. This will retain many vitamins and minerals in the food.

FOOD WITH SKIN OR PEEL

Pierce foods such as sausages, chickens, chicken legs, potatoes in their skins, tomatoes, egg yolk, etc with a wooden skewer. This allows the steam to escape and the food won’t explode.

FATTY FOODS

Food ‘marbled’ with fat or with layers of fat cook faster than lean meat. You should therefore cover these parts with some aluminium foil, and place the food fatty side downward.

BLANCHING VEGETABLES

Before they are frozen vegetables should be blanched. This is the best way of retaining the quality and flavour. How to blanch vegetables: Wash and chop the vegetable, place 250g of the vegetable in a bowl with 275ml of water, cover and heat for 3-5 minutes. Plunge into cold water immediately after the

Heating drinks (coffee, water, tea, etc) Heating milk Heating soup Heating stews Poultry Lamb

Rare Well roasted

Roast beef

Rare Medium done Well done

Pork, veal

Drink/food items Internal Internal

temperature at temperature after the end of 10-15 mins cooking time standing time

65-75o C

75-80o C 75-80o C 75-80o C 80-85o C

70o C 75-80o C

50-55o C 60-65o C 75-80o C 80-85o C

85-90o C

70-75o C 80-85o C

55-60o C 65-70o C 80-85o C 80-85o C

CHART: USING A FOOD THERMOMETER

TO DEFINE COOKING TIMES

ENGLISH

R-33STD English 10/12/2002 15:19 Page 25

TIPS AND HINTS

COVERING THE FOOD

By covering the food as it cooks moisture is retained and cooking time is reduced. Use a lid, microwave film, or cover. Do not

cover food that should have a crispy surface, such as roast meat or chicken. As a rule if you would cover it in a conventional oven, cover it in the microwave. If you would cook it in the oven without a cover, you can cook it without a cover in the microwave.

IRREGULAR SHAPED FOOD

Place the thicker, more compacted

end of the food pointing towards

the outside. Place vegetables

(such as broccoli) with the stalks

pointing outward.

STIRRING

You need to stir the food because

the microwaves heat the outer

areas first. Stirring the food

balances the temperature and

the food heats evenly.

ARRANGING

Arrange individual portions (pudding moulds, cups or baked potatoes) in a circle on the turntable. Leave space between the portions for the microwave energy to penetrate from all sides.

Melted butter and dried paprika

Dried paprika Soya sauce Barbecue and Worcestershire sauce, Gravy Rendered down bacon fat or dried onions

Cocoa, chocolate flakes, brown icing, honey and marmalade

Poultry

Oven baked dishes - Cheese toasties Meat and poultry Roasts, Rissoles, Small roasted items Oven baked dishes, toasted items, soups, stews Cakes and desserts

Coat the poultry with the butter/paprika mixture Dust with paprika Coat with the sauce Coat with the sauce Sprinkle pieces of bacon or dried onions on top Sprinkle pieces on top of cakes & desserts or use to glaze

BROWNING AGENT

DISH

METHOD

TURNING

Turn medium sized portions, such as burgers and steaks, once during cooking, to reduce cooking time. Large items such as roasts and chickens must be turned because they receive more microwave energy on the uppermost side and could dry out if not turned.

STANDING TIME

One of the most important rules of microwave cooking is standing time. Almost all foods that are defrosted, heated or cooked in a microwave oven

require standing time. This may be fairly short or quite long. During this time the temperature is balanced and the liquids inside the food are evenly distributed.

BROWNING AGENTS

After more than 15 minutes cooking time food acquires a brownness, although this is not comparable to the deep brownness and crispness obtained through conventional cooking. In order to obtain an appetising brown colour you can use browning agents. For the most part they simultaneously act as seasoning agents. In the following table you will find some suggestions for substances you can use as browning agents and some of the uses to which you might put them.

R-33STD English 10/12/2002 15:19 Page 26

HEATING

DEFROSTING

Your microwave is ideal for thawing. Thawing times are usually considerably shorter than in traditional methods. Here are a few tips. Take the frozen item out of its packaging and place on a plate for thawing.

BOXES AND CONTAINERS

Boxes and containers suitable for microwaves are particularly good for thawing and heating food, since they can withstand temperatures in a deep freeze (down to approx. -40° C) as well as being heat resistant (up to approx. 220° C). You can therefore use the same container to freeze, thaw, heat and even cook the food, without having to transfer it.

COVERING

Cover thin parts with small strips of aluminium foil

before thawing. Thawed or warm parts should likewise be covered with aluminium strips during thawing. This stops the thin parts becoming too hot while thicker parts are still frozen.

CORRECT SETTING

It is better to choose a setting which is too low rather than one which is too high. By doing so you will ensure that the food thaws evenly. If the microwave setting is too high, the surface of the food will already have begun to cook while the inside is still frozen.

TURNING/STIRRING

Almost all foods have to be turned or stirred from time to time. As early as possible, separate parts which are stuck together and re-arrange them.

SMALL AMOUNTS

Thaw more quickly and evenly than large ones. We recommend that you thaw portions which are as small as possible. By doing so you will be able to prepare whole menus quickly and easily.

FOODS REQUIRING CAREFUL HANDLING

Foods such as gateaux, cream, cheese and bread should only be partially thawed and then left to thaw completely at room temperature. By doing so you will avoid the outer areas becoming too hot whilst the inside is still frozen.

STANDING TIME

This is particularly important after thawing food, as the thawing process continues during this period. In the thawing table you will find the standing times for various foods. Thick, dense foods require a longer standing time than thinner foods or foods of a porous nature. If the food has not thawed sufficiently, you may continue thawing it in the microwave or lengthen the standing time accordingly. At the end of the standing time you should process the food as soon as possible and not re-freeze it.

• Ready-prepared meals in aluminium containers should be removed from the aluminium container and heated on a plate or in a dish.

• Remove the lids from firmly closed containers.

• Food should be covered with microwave foil, a plate or cover (obtainable from stores), so that the surface does not dry out. Drinks need not be covered.

•When boiling liquids such as water, coffee, tea or milk, place a glass stirrer in the container.

• If possible, stir large quantities from time to time, to ensure that the temperature is evenly distributed.

• The times are for food at a room temperature of 20° C. The heating time for food stored in a refrigerator should be increased slightly.

•After heating allow the food to stand for 1-2 minutes, so that the temperature inside the food can be evenly distributed (standing time).

• The times given are guidelines which can be varied according to the initial temperature, weight, water content, fat content or the result which you want to achieve.

ENGLISH

R-33STD English 10/12/2002 15:19 Page 27

COOKING FRESH VEGETABLES

COOKING MEAT, FISH AND POULTRY

COOKING AND DEFROSTING

•When buying vegetables, try to ensure that, as far as possible, they are of similar size. This is particularly important when you want to cook the vegetables whole (e.g. boiled potatoes).

•Wash the vegetables before preparing them, clean them and only then weigh the required quantity for the recipe and chop them up.

• Season them as you would normally, but as a rule only add salt after cooking.

• Add about 5 tbsps of water for 500 g of vegetables. Vegetables which are high in fibre require a little more water. You will find information in the table (see page 31).

•Vegetables are usually cooked in a dish with a lid. Those with a high moisture content, e.g. onions or boiled potatoes, can be cooked in microwave foil without adding water.

•After half the cooking time has elapsed vegetables should be stirred or turned over.

• After cooking allow the vegetables to stand for approx. 2 minutes, so that the temperature disperses evenly (standing time).

• The cooking times given are guidelines and depend upon the weight, initial temperature and condition of the type of vegetables in question. The fresher the vegetables, the shorter the cooking time.

•When buying food items, try to ensure that, as far as possible, they are of similar size. This will ensure that they are cooked properly.

• Before preparation wash meat, fish and poultry thoroughly under cold running water and pat them dry with kitchen paper. Then continue as normal.

• Beef should be well hung and have little gristle.

• Even though the pieces may be of a similar size, cooking results may vary. This is due, amongst other things, to the kind of food, variations in the fat and moisture content as well as the temperature before cooking.

• After the food has been cooking for 15 minutes it acquires a natural brownness, which may be

enhanced by the use of a browning agent. If, in addition, you would like the surface to be crisp you should either use the browning dish or sear the food on your cooker and finish cooking it in your microwave. By doing this you will simultaneously obtain a brown base for making a sauce.

•Turn large pieces of meat, fish or poultry half way through the cooking time, so that they are cooked evenly from all sides.

• After cooking, cover roasts with aluminium foil and allow them to stand for approx. 10 minutes (standing time). During this period the roast carries on cooking and the liquid is evenly distributed, so that when it is carved a minimum amount of juice is lost.

Deep-frozen dishes can be thawed and cooked at the same time in one process in your microwave. You will find some examples in the table. Do take note, however, of the general advice given on “heating” and “thawing” food. Please refer to the

manufacturer’s instructions on the packaging when preparing deep-frozen dishes. These usually contain precise cooking times and offer advice on preparation.

R-33STD English 10/12/2002 15:19 Page 28

TABLES

Food / Drink Quantity Power Time Hints

-g/ml- -Level- -Min-

Coffee, 1 cup 150 900 W approx.1 do not cover Milk, 1 cup 150 900 W approx.1 do not cover Water, 1 cup 150 900 W approx. 2 do not cover, bring to the boil

6 cups 900 900 W 8-10 do not cover, bring to the boil

1 bowl 1000 900 W 9-11 do not cover, bring to the boil Platters 400 900 W 3-5 sprinkle some water onto the sauce, cover (Vegetables, meat and trimmings) stir half way through the heating time Stew 200 900 W 11/2-2 cover, stir after heating Clear soup 200 900 W 1-11/

cover, stir after heating Cream soup 200 900 W 11/2-21/2cover, stir after heating Vegetables 200 900 W 2-3 if necessary add some water, cover

500 900 W 3-5 stir half way through the heating time

Garnishes 200 900 W 2-3 sprinkle with water, cover and stir from time

500 900 W 4-5 to time Meat, 1 slice* 200 900 W 3-4 thinly spread sauce over the top, cover Fish fillet* 200 900 W 3-5 cover Sausages, 2 180 630 W 1-11/

pierce the skin several times Cake, 1 piece 150 450 W1/2-1 place on a cake stand Baby food, 1 glass 190 450 W1/2-1 remove the lid, after heating stir well and test the

temperature Melting butter or margarine* 50 900 W 1-11/

Melting chocolate 100 450 W 3-4 stir from time to time Dissolving six sheets of gelatin 10 450 W approx.

dip into water, squeeze thoroughly and place in

a soup bowl, stir from time to time Glazing for a tart of 1/4l of liquid 10 450 W 3-5 mix the sugar in 250ml of liquid, cover, stir well

during and after heating

ABBREVIATIONS USED

tbsp = tablespoon g = gram tsp = teaspoon l = litre l.p. = large pinch ml = millilitre s.p. = small pinch cm = centimetre Cup = cupful DF = deep frozen

Sach. = sachet MW = microwave DFC = dry fat content MWO = microwave oven dm = diameter min = minutes kg = kilogram sec = seconds

Food Quantity Power Time Hints Standing time

-g- -Level- -Min- -Min-

TABLE: COOKING MEAT, FISH AND POULTRY

TABLE : HEATING FOOD AND DRINK

Roasts 500 630 W 17-22 season to taste, place in a shallow flan dish 10 (pork, 1000 630 W 34-38 turn over halfway through cooking time 10 veal, lamb) 1500 630 W 53-58 10 Roast beef (medium) 1000 630 W 20-24 season to taste, place in a quiche dish, 10

1500 630 W 27-31 turn over halfway through cooking time 10

Minced meat 1000 900 W 21-24 prepare the minced meat mixture (half pork / half beef) 10

place in a shallow casserole dish Fish fillet 200 900 W 4-6 season to taste, place on a plate, cover 3 Chicken 1200 630 W 29-32 season to taste, place in a casserole dish, 3

turn halfway through cooking time Chicken legs 200 900 W 3-6 season to taste, place on a plate, cover 3

* Refrigerator temperature

ENGLISH

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TABLES

Food Weight Power Time Added water Hints Standing time

-g- -Level- -Min- -tbsps/ml- -Min-

TABLE : DEFROSTING AND COOKING

Fish fillet 300 900 W 9-11 - cover 1-2 Trout, 1 fish 250 900 W 6-8 - cover 1-2 Platter 400 900 W 8-10 - cover, stir after 6 minutes 2 Leaf spinach 300 900 W 7-10 - cover, stir once or twice during cooking 2 Broccoli 300 900 W 6-8 3-5 tbsps cover, stir halfway through cooking time 2 Peas 300 900 W 6-8 3-5 tbsps cover, stir halfway through cooking time 2 Kohlrabi 300 900 W 7-8 3-5 tbsps cover, stir halfway through cooking time 2 Mixed vegetables 500 900 W 9-11 3-5 tbsps cover, stir halfway through cooking time 2 Brussels sprouts 300 900 W 6-8 3-5 tbsps cover, stir halfway through cooking time 2 Red cabbage 450 900 W 10-12 3-5 tbsps cover, stir halfway through cooking time 2

Food Quantity Power Time Hints Standing time

-g- -Level- -Min- -Min-

TABLE: COOKING MEAT, FISH AND POULTRY

Roasts 1500 90 W 55-60 Place on an upturned plate, 30 - 90 (pork, beef, 1000 90 W 38-42 turn halfway through 30 - 90 veal, lamb) 500 90 W 20-25 30 - 90 Steaks, escalopes, 200 270 W 2-4 Turn halfway through 10 - 15 chops, liver Goulash 500 270 W 8-9 Break up and stir halfway through 10 - 15 Ham or large sausage 200 270 W 2-3 Thaw slightly only 5 as one piece Cold cuts 200 270 W 2-4 Each minute, take off the outside slices 5 Sausages 8 600 270 W 6-8 Place alongside one another, 5 - 10

4 300 270 W 3-5 turn halfway through 5 - 10 Duck/turkey 1500 90 W 42-46 Place on an upturned plate, turn halfway through 30 - 90 Chicken 1200 270 W 18-20 Place on an upturned plate, turn halfway through 30 - 90

1000 270 W 13-15 30 - 90

Chicken legs 1000 270 W 13-15 Turn halfway through 30 - 90

200 270 W 3-4 10 - 15 Chicken breast 450 270 W 7-9 Turn halfway through 30 - 90 Fish in portions 800 270 W 12-13 Turn halfway through 10 - 15 Fish fillet 400 270 W 5-7 Turn halfway through 5 - 10 Crab 300 270 W 6-8 Turn halfway through, take away defrosted parts 30 Rolls, 2 80 270 W 1-11/2Thaw only Sliced bread (for 250 270 W 2-3 Place alongside one another, thaw only 5 toasting) in slices White loaf, whole 500 270 W 3-5 Turn halfway through (ice particles remain) 30 Whole wheat loaf, sliced 250 270 W 2-3 Place slices alongside one another, thaw only 5 Bread made from 1000 270 W 8-10 Turn halfway through (ice particles remain) 30 wheat and rye flour Cakes, 1 piece 150 270 W 1-3 Place on a cake tray 5 Fruit flan, 1 piece 150 270 W 2-3 Place on a cake tray 10 Gateaux, 1 piece 270 W Approx.1 Place on a cake tray 5 Whole Gateaux (25 cm Ø) 270 W 9-11 Place on a cake tray 60 Butter 250 270 W 1-3 Thaw only 5 Cream 200 270 W 2+2 Remove lid, after 2 minutes pour into a bowl and 5 - 10

continue to defrost Cheese slices 200 270 W 1-2 Thaw only 10 Soft fruit: Strawberries 250 270 W 3-5 Position evenly next to each other, turn halfway through 5

Raspberries, Cherries, Plums

Times given in this chart are guidelines only and may vary according to the starting temperature of the frozen food, its composition, and its weight.

R-33STD English 10/12/2002 15:19 Page 30

TABLES

RECIPES

Vegetable Weight Power Time Hints Added Water

-g- -Level- -Min- -tbsps/ml-

Artichokes 300 900 W 5-7 remove the stalk, cover 3-4 tbsp Leaf Spinach 300 900 W 4-5 wash, dry well, cover, stir once or twice during cooking Cauliflower 800 900 W 10-12 1 whole head, cover, divide into florets 5-6 tbsp

500 900 W 6-8 stir during cooking 4-5 tbsp Broccoli 500 900 W 6-8 divide into florets, cover, stir occasionally during cooking 4-5 tbsp Mushrooms 500 900 W 6-8 whole heads, cover, stir occasionally during cooking Chinese leaves 300 900 W 5-7 cut into strips, cover, stir occasionally during cooking 4-5 tbsp Peas 500 900 W 6-8 cover, stir occasionally during cooking 4-5 tbsp Fennel 500 900 W 6-8 cut into quarters, cover, stir occasionally during cooking 4-5 tbsp Onions 250 900 W 4-5 whole, cook in microwave foil Kohlrabi 500 900 W 7-9 dice, cover, stir occasionally during cooking 50 ml Carrots 500 900 W 7-9 cut into rings, cover, stir occasionally during cooking 4-5 tbsp Green peppers 500 900 W 6-8 cut into strips, stir once or twice during cooking 4-5 tbsp Jacket potatoes 500 900 W 6-8 cover, stir occasionally during cooking 4-5 tbsp Leeks 500 900 W 7-9 cut into rings, cover, stir occasionally during cooking 4-5 tbsp Red cabbage 500 900 W 15-17 cut into strips, stir once or twice during cooking 50 ml Brussels sprouts 500 900 W 7-9 whole sprouts, cover, stir occasionally during cooking 50 ml Boiled potatoes (salted) 500 900 W 7-9 cut into large pieces of a similar size, add a little salt, 150 ml

cover, stir occasionally during cooking Celery 500 900 W 7-9 dice finely, cover, stir occasionally during cooking 50 ml White cabbage 500 900 W 15-17 cut into strips, cover, stir occasionally during cooking 50 ml Courgettes 500 900 W 6-8 slice, cover, stir occasionally during cooking 4-5 tbsp

TABLE : COOKING FRESH VEGETABLES

ADAPTING RECIPES FOR THE MICROWAVE OVEN

If you would like to adapt your favourite recipes for the microwave, you should take note of the following: Shorten cooking times by a third to a half. Follow the example of the recipes in this cookery book. Foods which have a high moisture content such as meat, fish, poultry, vegetables, fruit, stews and soups can be prepared in your microwave without any difficulty. Foods which have little moisture, such as platters of food, should have the surface moistened prior to heating or cooking. The amount of liquid to be added to raw foods, which are to be braised, should be reduced to about two thirds of the quantity in the original recipe. If necessary, add more liquid during cooking.

The amount of fat to be added can be reduced considerably. A small amount of butter, margarine or oil is sufficient to flavour food. For this reason your microwave is excellent for preparing low-fat foods as part of a diet.

HOW TO USE RECIPES

● All the recipes in this cookery book are

calculated on the basis of 4 servings - unless otherwise stated.

● Recommendations relating to suitable utensils

and the total cooking times are given at the beginning of every recipe.

● As a rule the quantities shown are assumed to

be wholly consumable, unless specifically indicated otherwise.

● When eggs are given in the recipes they are

assumed to have a weight of approx. 55 g (grade M).

ENGLISH

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SOUPS

Spain

AVOCADO CREAM SOUP

Sopa de aguacates Total cooking time: approx. 11-13 minutes Utensil: dish with lid (2 l capacity) Ingredients 3 avocados (600 g of flesh)

lemon juice 700 ml meat stock 70 ml cream

salt & pepper

1. Peel the soft, ripe avocados, remove the stones, cut the flesh into pieces and purée. Save two thin slices to decorate each portion and sprinkle with lemon juice.

2. Put the meat stock, avocados and cream into a dish, season with salt and pepper and cook with the lid on. Stir occasionally.

11-13 Min. 900 W

3. Stir the soup until it is creamy and decorate with the saved avocado slices. After cooking allow the soup to stand for approx. 5 minutes.

Switzerland

BARLEY SOUP

Bündner Gerstensuppe Total cooking time approx. 27-34 minutes Utensil: bowl with lid (3 l capacity) Ingredients 2 tbsp butter or margarine (20 g) 1 onion (50 g), finely chopped 1-2 carrots (130 g) sliced 15 g celery, roughly chopped 1 leek (130 g), cut into rings 3 white cabbage leaves (100 g), in strips 200 g veal bones 50 g streaky bacon, cut into strips 50 g barley corn 700 ml meat stock

pepper

4 Frankfurters (300 g)

1. Place the butter and chopped onion into the bowl, cover and braise. approx. 1-2 Min. 900 W

2. Add the vegetables to the bowl. Add the bones, the streaky bacon and the barley, and fill the bowl with the meat stock. Season with pepper, cover and cook.

1. 9-11 Min. 900 W

2. 17-21 Min. 450 W

3. Chop the frankfurters into small pieces and heat with the rest of the soup for the last five minutes.

4. Allow to stand for about 5 minutes after it has cooked. Take the bones out just before you serve the soup.

Sweden

CRAB SOUP

Kräftsoppa Total cooking time: approx. 11-15 minutes Utensil: bowl with lid (2 l capacity) Ingredients 1 onion (50 g), chopped finely 50 g sliced carrots 3 tbsp butter or margarine (30 g) 500 ml meat stock 100 ml white wine 100 ml Madeira wine 200 g Tinned crab meat

bay leaf

3 white peppercorns

thyme 3 tbsp flour (30 g) 100 ml cream

1. Place the vegetables into the bowl with the fat (2 tbsp), cover, and heat.

2-3 Min. 900 W

2. Add the meat stock, the wine, crabmeat, and seasoning to the vegetables. Cover and cook.

7-9 Min. 450 W

3. Take out the pepper corns and the bay leaf. Mix the flour with a little cold water and stir into the soup. Add the cream, stir well, and heat.

2-3 Min. 900 W

4. Stir the soup and allow to stand for about 5 minutes. Add the butter (1 tbsp) just before serving.

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MEAT, FISH AND POULTRY

Austria

ROAST CHICKEN WITH STUFFING

Gefülltes Brathendl 2 Portions Total cooking time: approx. 36-40 minutes Utensils: bowl (2 l capacity), kitchen twine

Ingredients 1 Chicken (1000 g)

salt rubbed rosemary

rubbed marjoram 1 stale bread roll (white bread, 40 g) 1 bunch of parsley, chopped finely (10 g) pinch nutmeg 2 tbsps butter or margarine (20 g) 1 yolk of egg 3 tbsps butter or margarine (30g) 1 tbsp paprika pepper 1 tbsp butter or margarine to grease the dish

1. Wash the chicken, dab dry with kitchen towel and season with salt, rosemary and marjoram.

2. To make the stuffing, soak the roll for about 10 minutes in cold water, then press the water out. Mix in the salt, parsley, nutmeg butter and egg yolk and stuff the chicken with the mixture. Tie up the opening with ties or butcher’s twine.

3. Heat the butter (30 g). approx. 1 Min. 900 W Stir the paprika pepper and the salt into the butter, and drizzle the mixture over the chicken.

4. Place the chicken in the greased bowl and cook without lid. Turn halfway through.

35-39 Min. 630 W

Allow the chicken to stand for about 3 minutes after cooking.

Italy

QUAILS IN CHEESE AND HERB SAUCE

Quaglie in salsa vellutata Total cooking time: approx. 27-33 minutes Utensils: kitchen twine or thick thread

Flat round dish (diameter approx. 22 cm)

Bowl with lid (1 l capacity) Ingredients 4 quails (600 g)

salt & pepper 200 g streaky bacon, sliced thinly 1 tsp butter or margarine to grease the dish 1 tsp fresh parsley for each quail

sage

rosemary

basil, chopped finely 150 ml port 250 ml meat stock 2 tbsps butter or margarine (20 g) 2 tbsps flour (20 g) 50 g grated Emmental cheese

1. Wash the quails and carefully dab them dry. Season with salt and pepper inside and out, wrap bacon around each bird, and tie up tightly with the twine.

2. Grease the dish, place the quails in the dish and cook. Turn over once halfway through.

10-12 Min. 900 W

3. Chop the herbs very fine, sprinkle over the quails, and pour the port over the top. Continue to cook the quails.

13-15 Min. 630 W

Take the quails out of the roasting sauce.

4. To make the sauce, heat the meat stock in the covered bowl.

2-3 Min. 900 W

Blend the butter with the flour, stir into the liquid, allow to boil, and cook. Stir once halfway through.

1-2 Min. 900 W

5. Stir the cheese into the sauce. Add the cheese sauce to the sauce, stir everything together well, and reheat. approx.. 1 Min.

900 W

6. Pour the sauce over the quails and serve.

ENGLISH

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MEAT, FISH AND POULTRY

Germany

SPICY TURKEY FRICASSEE

Pikante Putenpfanne 2 servings Total cooking time: approx. 20-25 minutes Utensil: flat, oval dish with a lid (about 26 cm long) Ingredients 1 cup of long grain rice, parboiled (120 g) 1 sachet of saffron (containing the whole

stigma) 1 tsp butter or margarine to grease the dish 1 onion (50 g), sliced 1 red pepper (100 g), cut into strips 1 small leek (100 g), cut into strips 300 g turkey breast, diced

pepper

paprika pepper 2 tbsps butter or margarine (20 g) 2 cups meat stock (300 ml)

1. Mix the rice with the saffron stigma and place in the greased dish. Mix in the onion slices, strips of pepper and leek and the diced turkey breast and season. Stack them on top of the rice. Dot with butter.

2. Pour the stock over the dish, cover and cook.

1. 4-6 Min. 900 W

2. 16-19 Min. 270 W Allow the turkey fricassee to stand for about 5 minutes after cooking.

Switzerland

ZÜRICH VEAL IN CREAM

Züricher Geschnetzeltes Total cooking time: approx. 9-14 minutes Utensil: dish with lid (2 l capacity) Ingredients 600 g veal fillet 1 tbsp butter or margarine 1 onion (50 g), finely chopped 100 ml white wine

Seasoned gravy browning, for approx.

I gravy 300 ml cream 1 tbsp parsley, chopped

1. Cut the fillet into finger-width strips.

2. Grease the dish all over with the butter. Put the onion and the meat into the dish, cover and cook. Stir once during cooking.

6-9 Min. 900 W

3. Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.

3-5 Min. 900 W

4. Test the veal, stir the mixture once more and allow to stand for approx. 5 minutes. Serve garnished with parsley.

Holland

MINCE AND ONIONS

Gehacktschotel Total cooking time: approx. 20-23 minutes Utensil: bowl with cover (2 l capacity)

Ingredients

500 g minced meat (half pork, half beef) 3 onions (150 g), finely chopped 1 egg 50 g white breadcrumbs

salt

pepper 350 ml meat stock 70 g tomato purée 2 potatoes (200 g), diced 2 carrots (200 g), diced 2 tbsps chopped parsley

1. Mix together the minced meat, the chopped onion, the egg and the breadcrumbs to form a dough, knead, and season with salt and pepper. Place the meat dough into the bowl.

2. Mix the meat stock with the tomato purée.

3. Place the potatoes and carrots, with the liquid over the minced meat, mix it up well, cover and cook. Stir once halfway through.

20-23 Min. 900 W

Stir the mince once again, and allow it to stand for about 5 minutes. Sprinkle with parsley and serve.

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MEAT, FISH AND POULTRY

Greece

AUBERGINES WITH MINCE STUFFING

Melitsánes jemistés mé kimá Total cooking time: approx. 20-24 minutes Utensils: Bowl with lid (1 l capacity) Flat oval soufflé dish with lid (about 30 cm long) Ingredients 2 aubergines, with stalks removed

(weighing about 250 g each)

Salt 3 tomatoes (approx. 200 g) 1 tsp olive oil to grease the bowl 2 onions (100 g), chopped 4 mild green chilli peppers 200 g minced meat (beef or lamb) 2 cloves of garlic, crushed 2 tbsps smooth leafed parsley, chopped

salt & pepper

rose paprika (light paprika) 60 g Feta cheese, diced

Tip:

You can use courgettes instead of aubergines.

1. Cut the aubergines in half lengthways. Remove the flesh inside with a teaspoon, leaving about 1 cm of flesh on the skin. Salt the aubergines. Dice the flesh.

2. Skin two tomatoes, cut away the stem area and dice the rest.

3. Grease the bowl with the olive oil, add the onions, cover, and braise.

2-3 Min. 900 W

4. Cut out the stalks of the sweet chilli peppers, remove the seeds, and cut into rings. Keep a third of these for garnish. Mix the minced meat with the aubergines, onions and tomatoes, the chilli rings, the crushed garlic clove and the parsley, and season.

5. Dab the hollowed out aubergine halves dry. Fill each half with the minced meat mixture, spread out the Feta cheese on top, and then put the rest of the mixture on top.

6. Garnish the aubergine halves with the slices of tomato and chilli rings, place into the greased dish, cover and cook.

18-21 Min. 630 W

Allow the aubergines to stand for about 2 minutes after cooking.

Spain

STUFFED HAM

Jamón relleno Total cooking time: approx. 16-20 minutes Utensils: Bowl with lid (2 l capacity) Flat oval soufflé dish (about 32 cm long) Ingredients 150 g leaf spinach, with stalks removed 150 g fromage frais, 20 % fat content 50 g grated Emmental cheese

pepper

paprika 8 slices of cooked ham (400 g) 125 ml water 125 ml cream 2 tbsps flour (20 g) 2 tbsps butter or margarine (20 g) 1 tsp butter or margarine to grease the dish

Tip: You can buy ready-made béchamel sauce

and use it for this recipe

1. Chop the spinach into small pieces, mix with the cheese and the fromage frais and season to taste.

2. Place a tablespoon of the filling on top of each slice of cooked ham, and roll up. Spear the ham with a wooden skewer to fasten it.

3. Make a béchamel sauce; to do this pour the liquid into the bowl, cover, and heat.

3-4 Min. 900 W

Mix the flour and butter to make a roux, add to the liquid, and whisk with an egg whisk until dissolved. Cover, bring to the boil, and allow the thicken.

1-2 Min. 900 W

Stir and taste.

4. Place the sauce into the greased dish, position the filled rolls of ham onto the sauce and cook with lid.

12-14 Min. 630 W

Allow the rolls of ham to stand for about 5 minutes after cooking.

ENGLISH

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MEAT, FISH AND POULTRY

VEGETABLES, NOODLES, RICE AND DUMPLINGS

France

SOLE FILLETS

Filets de sole Total cooking time: approx. 11-13 minutes Utensil: shallow, oval oven dish with lid

(approx. 26 cm long)

Ingredients 400 g sole fillets 1 lemon, whole 2 tomatoes (150 g) 1 tsp butter or margarine for greasing 1 tbsp vegetable oil 1 tbsp parsley, chopped

salt & pepper 4 tbsps white wine (30 ml) 2 tbsps butter or margarine (20 g)

1. Wash the sole fillets and pat them dry. Remove any bones.

2. Cut the lemon and the tomatoes into thin slices.

3. Grease the oven dish with butter. Place the fish fillets inside and drizzle the vegetables oil over them.

4. Sprinkle parsley over the fish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour the white wine over them.

5. Place small pots of butter on top of the lemon, cover and cook.

11-13 Min. 630 W

After cooking allow the fish fillets to stand for approx. 2 minutes.

Tip:

This recipe can also be used for Haddock, Halibut, Mullet, Plaice or Cod.

Austria

SPINACH GRATIN

Spinatauflauf Total cooking time: approx. 37-42 minutes Utensils: Bowl with lid (capacity 2 l) Flat, oval dish (length: approx 26 cm) Ingredients 2 tbsps butter or margarine (20 g) 1 onion (50 g), finely chopped 600 g leaf spinach, deep-frozen

salt & pepper nutmeg

garlic powder 1 tsp butter or margarine (for greasing the pan) 500 g boiled potatoes, sliced 200 g cooked ham, diced 4 eggs 125 ml crème fraîche 100 g grated cheese (e.g. Gouda)

paprika pepper to sprinkle over the top

1. Spread the butter on the bottom of the dish. Add chopped onion, cover and cook.

2-3 Min. 900 W

2. Add spinach, cover and cook. Stir once or twice halfway through.

12-14 Min. 900 W

Pour off liquid and add seasoning to spinach.

3. Grease the dish. Place alternate layers of potato slices, diced ham and spinach in the dish. The top layer should be spinach.

4. Mix the eggs with the cream, add salt and pepper and pour over the vegetables. Cover the casserole with the grated cheese and sprinkle with ground paprika.

23-25 Min. 630 W

Allow the dish to stand for approx. 10 minutes after cooking.

Tip:

Ingredients can be varied as desired (using broccoli, salami, noodles, for example).

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VEGETABLES, NOODLES, RICE AND DUMPLINGS

Switzerland

TESSINER RISOTTO

Tessiner Risotto Total cooking time: approx. 20-25 minutes Utensil: bowl with a lid (2 l capacity) Ingredients 50 g streaky bacon 2 tbsps butter or margarine (20 g) 1 onion (50 g), finely chopped 200 g pudding rice (Arboris) 400 ml meat stock 70 g Sbrinz cheese (if you are unable to obtain

this type of Swiss cheese, use Emmental instead)

pinch saffron

salt & pepper

1. Cut the bacon into cubes. Spread the butter over the

base of the bowl. Place the onions and bacon cubes, cover, and braise.

2-3 Min. 900 W

2. Add the rice, fill with the meat stock, bring to the

boil, and then simmer.

1. 3-5 Min. 900 W

2. 15-17 Min. 270 W Allow the rice to stand for about 3-5 minutes after cooking.

3. Mix the cheese with the saffron and season to

taste.

Tip:

Braised chanterelle mushrooms, or button mushrooms and a mixed salad go very well with this dish.

Switzerland

KOHLRABI IN DILLSAUCE

Kohlrabi in Dillsauce Total cooking time: approx. 10

/2-131/2minutes

2 servings

Utensils: 2 bowls with lids (capacity 1 l) Ingredients 400 g kohlrabi, sliced (approx. 2) 4-5 tbsp water 2 tbsps butter or margarine (20 g) 150 ml crème fraîche

salt & pepper nutmeg & ground paprika lemon juice

1bunch dill, finely chopped

1. Place the kohlrabi and water in the dish, cover

and cook. Stir once halfway through.

9-12 Min. 900 W

Pour off the liquid

2. Spread the butter in the bowl. Add the cream and

heat uncovered. Do not allow to boil! approx. 1

/2Min. 900 W

3. Add salt, seasonings and lemon juice as desired.

Fold in the dill and pour the sauce over the kohlrabi. Allow the kohlrabi to stand for approx. 2 minutes after cooking.

Tip:

Black salsify can be used instead of kohlrabi.

Italy

TAGLIATELLE WITH CREAM AND BASIL SAUCE

Tagliatelle alla panna e basilico (makes 2 servings) Total cooking time: approx. 16-22 minutes Utensils: bowl with lid (2 l capacity) round soufflé dish (approx. 20 cm diameter) Ingredients 1 I water 1 tsp salt 200 g tagliatelle 1clove of garlic 15-20 basil leaves 200 g crème fraîche 30 g grated Parmesan cheese

salt & pepper

1. Place the water and the salt into the bowl, cover and

bring to the boil.

9-11 Min. 900 W

2. Add the pasta, bring to the boil again, and then

simmer.

1. 1-2 Min. 900 W

2. 6-9 Min. 270 W

3. Meanwhile rub the garlic cloves over the soufflé

dish. Chop the basil leaves. Keep some aside for garnishing.

4. Drain the pasta well. Stir in the crème fraîche and

sprinkle the basil over the pasta.

5. Add the parmesan cheese, salt and pepper, place

into a soufflé dish and stir. Garnish the dish with basil and serve hot.

ENGLISH

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VEGETABLES, NOODLES, RICE AND DUMPLINGS

Italy

LASAGNE AL FORNO

Total cooking time: approx. 18-25 minutes Utensils: Bowl with lid (2 l capacity) shallow square soufflé mould with lid (approx. 20 x 20 x 6 cm) Ingredients 300 g tinned tomatoes 50 g ham, finely cubed 1 onion (50 g), finely chopped 1 clove of garlic, crushed 250 g minced meat (beef) 2 tbsps mashed tomato (30 g)

salt & pepper

oregano, thyme, basil, nutmeg 150 ml cream (crème fraîche) 100 ml milk 50 g grated Parmesan cheese 1 tsp mixed chopped herbs 1 tsp olive oil 1 tsp vegetable oil to grease the mould 125 g lasagne verde 1 tbsp grated Parmesan cheese 1 tbsp butter or margarine

1. Cut the tomatoes into slices, mix with the ham, onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on.

5-8 Min. 900 W

2. Mix the cream with the milk, Parmesan cheese, herbs, oil and spices.

3. Grease the soufflé mould and cover the bottom of the mould with about

of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional

of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on.

13-17 Min. 630 W

After cooking, let the lasagne stand for approximately 5-10 minutes.

Greece

POTATO-GARLIC PATÉ

Skordaliá mé patates Total cooking time: approx. 8-10 minutes Utensils: bowl with lid (capacity 1 l) Ingredients 400 g boiled potatoes (with skins) 2-3 tbsp water 2-3 garlic cloves 6 tbsps olive oil 6 tbsps meat stock

salt juice of one lemon

1 mild chilli pepper

1. Place the potatoes and water in the dish. Cover and cook. Stir once halfway through.

8-10 Min. 900 W

2. Peel the potatoes and press through a potato press or a fine sieve.

3. Crush the garlic cloves with the garlic press and add to the potatoes.

4. Add olive oil, meat stock, salt and lemon juice with the potatoes to taste, and stir until a smooth mixture is formed. Add more oil or stock as required.

5. Decorate the paté with chilli pepper rings and serve.

R-33STD English 10/12/2002 15:19 Page 38

VEGETABLES, NOODLES, RICE AND DUMPLINGS

Austria

BREAD DUMPLINGS

Semmelknödel Total cooking time: approx. 8-11 minutes Utensil: Bowl with lid (2 l capacity)

5 cups or ramekins

Ingredients 2 tbsps butter or margarine (20 g)

1 onion (50 g), chopped finely

approx. 500 ml milk

200 g cubes of dry bread (from about 5 bread

rolls)

3 eggs

1. Put the bread cubes in a bowl and pour the milk over it.

2. Spread the fat over the base of the bowl, add the

diced onions, cover and heat.

1-2 Min. 900 W

3. Add the onions to the bread cubes. Beat the eggs,

add and stir everything well to form a smooth dough. If necessary add more milk.

4. Distribute the dough equally into the 5 cups or

ramekins, cover with microwave film, arrange around the edge of the turntable plate, and cook.

7-9 Min. 900 W

Allow the dumplings to stand for about 2 minutes after cooking. Turn them out onto a plate before serving.

Germany

SEMOLINA PUDDING WITH RASPBERRY SAUCE

Grießflammeri mit Himbeersauce Total cooking time: approx. 15-20 minutes Utensil: bowl with lid (2 l capacity) Ingredients 500 ml milk 40 g sugar 15 g chopped almonds 50 g semolina 1 egg yolk 1 tbsp water 1 egg white 250 g raspberries 50 ml water 40 g sugar

1. Place the milk, sugar and almonds in the bowl,

cover and heat.

3-5 Min. 900 W

2. Add the semolina, stir, cover and cook.

10-12 Min. 270 W

3. Beat the egg yolk with the water in a cup, and

stir into the hot mixture. Beat the egg white until it is stiff, and fold it into the mixture. Pour the pudding mixture into ramekins or small dishes.

4. To make the sauce wash the raspberries, dab them dry

carefully, and place them in a bowl with the water and sugar. Cover, and heat.

2-3 Min. 900 W

5. Purée the raspberries and serve either hot or cold

with the semolina pudding.

DRINKS, DESSERTS AND CAKES

Germany

HOT LEMONADE

Heiße Zitrone Total cooking time: 1 minute Utensils: Glass for lemon tea (150 ml) Ingredients 100 ml water

juice of one lemon

2-3 tsp sugar

1. Mix water and lemon juice in a glass and heat.

approx. 1 Min. 900 W Add sugar to taste.

ENGLISH

R-33STD English 10/12/2002 15:19 Page 39

DRINKS, DESSERTS AND CAKES

Netherlands

HOT PUNCH

Vuurdrank For 10 servings Ingredients 500 ml white wine 500 ml dry red wine 500 ml rum, 54 % vol 1 unwaxed orange 3 sticks of cinnamon 75 g sugar 10 tsp Klontjes (crystallised sugar lumps)

1. Pour the alcoholic ingredients into the bowl. Thinly pare the skin of the orange, and add the orange peel, together with the cinnamon and the sugar, to the alcohol. Cover and heat.

8-10 Min. 900 W

Remove the orange peel and the cinnamon. Place a teaspoon of the klontjes (crystalised sugar lumps) into 10 punch glasses, pour in the punch, and serve.

England

CHOCOLATE CAKE

Chocolate Cake Total cooking time: 15-21 minutes Utensils: Round cake dish (diam. 21 cm, height 10 cm) Ingredients 175 g butter or margarine 175 g sugar 3 eggs 175 g flour 1 tsp baking powder 2 tbsps cocoa (20 g) 50 ml milk

1. Beat the butter until frothy and slowly mix in the

sugar. Add the eggs gradually, mixing well. Mix together the flour, baking powder and cocoa. Add milk and mix thoroughly.

2. Grease the pan. pour in dough and cook.

8-10 Min. 630 W

3. Use a wooden skewer to check that the cake is

done. Allow the cake to cool for 10 minutes in the dish.

R-33STD English 10/12/2002 15:19 Page 40

DRINKS, DESSERTS AND CAKES

Sweden

PISTACHIO RICE PUDDING WITH STRAWBERRIES

Pistaschris med zordgubbe Total cooking time: approx. 27-31 minutes. Utensil: Tall bowl with a lid (2 l capacity) Ingredients 125 g long grain rice 150 ml milk 175 ml water 1 vanilla pod pinch salt 50 g sugar 250 g strawberries 40 g sugar 40 ml Cointreau (40 % vol orange liqueur) 200 ml cream 1 egg white 50 g pistachio nuts (shell off)

1. Place the rice in the bowl and fill with the liquid

ingredients. Slit open the vanilla pod, add to the rice with the salt and the sugar, cover, and cook.

1. 3-5 Min. 900 W

2. 24-26 Min. 270 W Allow the rice to stand for about 5 minutes after cooking.

2. Cut the strawberries in half, mix in the sugar and

the Cointreau.

3. Remove the vanilla pod from the rice, and cool

the rice in a cold water bain marie, while stirring. Whip the cream and the egg white separately until both are stiff. Fold in first the pistachios, then the cream, and finally the egg white into the cold rice.

4. Place the rice in a large dish. Make a well in the

top and place the strawberries in the well.

Austria

CHOCOLATE WITH WHIPPED CREAM

Schokolade mit Schlagobers 1 portion Total cooking time: about 1 minute Utensil: large cup or mug (capacity 200 ml) Ingredients 150 ml milk 30 g bar of chocolate grated 30 ml cream

chocolate vermicelli

1. Pour the milk into the cup or mug. Add the grated

chocolate to the milk, stir and heat. Stir halfway through. about 1 Min. 900 W

2. Whip the cream until it is stiff, place on top of the

chocolate, sprinkle with chocolate vermicelli and serve.

France

PEARS IN CHOCOLATE SAUCE

Poires au chocolat Total cooking time: approx. 8-13 minutes Utensils: bowl with lid (2 l capacity) bowl with lid (1 l capacity) Ingredients 4 pears (600 g) 60 g sugar 1 pack vanilla sugar (10 g) 1 tbsps pear liqueur, 30 % vol 150 ml water 130 g dark chocolate 100 g crème fraîche

Tip: Delicious when served with a ball of vanilla

ice cream.

1. Peel the pears whole.

2. Place the sugar, vanilla sugar, the pear liqueur

and the water into the bowl, stir, cover and heat.

1-2 Min. 900 W

3. Place the pears into the liquid, cover and cook.

5-8 Min. 900 W

Take the pears out of the cooking liqueur, and place in a cold place.

4. Pour 50 ml of the cooking liqueur into the smaller

bowl. Add the chopped chocolate and the crème fraîche, cover, and heat.

2-3 Min. 900 W

5. Stir the sauce well. Pour the sauce over the pears,

and serve.

ENGLISH

R-33STD English 10/12/2002 15:19 Page 41

DRINKS, DESSERTS AND CAKES

Denmark

FRUIT JELLY WITH VANILLA SAUCE

Rødgrød med vanilie sovs Total cooking time: approx. 8-12 minutes Utensils: Dish with lid (2 l capacity) Ingredients 150 g redcurrants, washed and stalks removed 150 g strawberries, washed and haulms removed 150 g raspberries, washed and haulms removed 250 ml white wine 100 g sugar 50 ml lemon juice 8gelatin leaves 300 ml milk

inside of

vanilla pod 30 g sugar 15 g food thickener

Tip:

You can also use defrosted frozen fruits.

1. Put some of the fruit to one side for decoration. Purée the rest of the fruit with the white wine, put it into a dish, cover and heat.

5-7 Min. 900 W

Fold in the sugar and the lemon juice.

2. Soak the gelatin in cold water for approx. 10 minutes, then take it out and squeeze dry. Stir the gelatin in with the hot purée until it has dissolved. Place the jelly in the refrigerator and leave to set.

3. To make the vanilla sauce, put the milk into a dish. Slit the vanilla pod and remove the inside. Stir this in with the milk, together with the sugar and the food thickener, cover and cook, stirring during cooking and again at the end.

3-5 Min. 900 W

4. Turn out the jelly onto a plate and decorate with the whole fruit. Add the vanilla sauce.

Germany

CHEESECAKE

Käsekuchen makes 12 portions Total cooking time: approx. 21-27 minutes Utensil: spring form pan (approx. 26 cm diameter) Ingredients 300 g flour 1 tbsp cocoa 3 tsp baking powder (9 g) 150 g sugar 1 egg 150 g butter or margarine 1 tsp butter or margarine to grease the form 100 g butter or margarine to grease the pan 100 g sugar 1 pack vanilla sugar (10 g) 3 eggs 400 g fromage frais, 20 % fat content 1 pack powdered vanilla pudding mix (40 g)

1. Mix the flour and cocoa with the baking flour. Add the sugar, egg and butter and use the kneading hook on the hand-held blender to knead.

2. Grease the pan, roll out

of the dough and place it in the pan. Lift the edges 2 cm to form a rim. Pre-bake the pastry.

6-8 Min. 630 W

3. Whisk the butter until light and fluffy, add the sugar and eggs one at a time. Finally add the fromage frais and the powdered vanilla pudding mix.

4. Spread the filling over the pre-baked dough and add the remaining crumbling dough on the cake and bake.

15-19 Min. 630 W

R-33STD English 10/12/2002 15:19 Page 42

ENGLISH

ÖSTERREICH Bei einer Reklamation Ihrer SHARP Mikrowelle wenden Sie sich bitte an Ihren Fachhändler oder an eine der nachfolgend aufgeführten SHARP SERVICE Niederlassungen. Manfred Mayer GmbH, Stipcakgasse 6, 1234 Wien, Phone: 01-6093120, Fax: 01-6993629 / MCL-Service ‘GmbH, Deutschstr. 19, 1232

Wien, Phone: 01-6168800, Fax: 01-6168800-15 / Karl Rother, Simmeringer Hauptstr. 11, 1110 Wien, Phone: 01-7498432, Fax: 017498432-12 / Roland Göschl, Bayerhamerstr. 12c, 5020 Salzburg, Phone: 662-882307, Fax: 662-881926 / Franz Schuhmann, Gablonzerweg 18, 4030 Linz, Phone: 732-382280, Fax: 732-382280-8 / Arnold Moser, An der Heufurt 28, 6900 Bregenz, Phone: 557475777, Fax: 5574-75777 / Anton Reitmeir, Leopoldstr. 57, 6020 Innsbruck, Phone: 512-562277, Fax: 512-562277 / Scheuermann, Rennsteinerstr. 8, 9500 Villach, Phone: 4242-21174, Fax: 4242-21174 / Pichler, Am Wagrain 342, 8055 Graz, Phone: 316-291292, Fax: 316291292 / Audio Video Service, Sonnengasse 13, 9020 Klagenfurt, Phone: 463-43114, Fax: 463-43113

BELGIUM En cas d´une réclamation concernant une four a micro-onde SHARP, nous vous prions de vous adresser à votre spècialiste ou à une adresse des SHARP Services suivantes. Indien uw magnetron problemen geeft kunt u zich wenden tot uw dealer of een van de onderstaande Sharp service centra. SHARP ELECTRONICS, Phone: 0900-10158, Web: http://www.sharp.be AVTC, Kleine Winkellaan 54,1853 Strombeek-Bever, Phone:02/2674019, Fax:2679670, ETS HENROTTE, Rue Du Campinaire 154, 6240 Farciennes, Phone: 071/396290, Fax:391237 Nouvelle Central Radio (N.C.R), Rue des Joncs 15 L-1818 HOWALD Phone: 00352404078, Fax. 402085

Service Center Deinze, Kapellestraat, 95, 9800 DEINZE Phone:09-386.76.67, Fax: 09-386.97.95

NEDERLAND Indien uw magnetron problemen geeft kunt u zich wenden tot uw dealer of naar onderstaand Sharp Service Centrum. SHARP ELECTRONICS BENELUX BV,- Helpdesk -,Postbus 900,3990 DW Houten, Telefoon: 0900-7427723,

Web: http://www.sharp.nl

DEUTSCHLAND Bei einer Reklamation Ihrer SHARP Mikrowelle wenden Sie sich bitte an Ihren Fachhändler oder an eine der nachfolgend aufgeführten SHARP SERVICE Niederlassungen. 03058 Groß Garglow, Cottbuser Str.129, Bernd Mindach, Tel: 0355-539987, Fax: 0355-5265685 / 04159 Leipzig, Max-Liebermann-

Straße 4 a, Rudi Franz, Tel: 0341-9112525, Fax: 0341-9112526 / 04600 Altenburg, Wallstr. 35, Mechanik Altenburg E.G., Tel: 03447311102, Fax: 03447-315253 / 06217 Merseburg, Gotthardstraße 30, Looke & May GmbH, Tel: 03461-214121, Fax: 03461-216891 / 06295 Eisleben, Hallesche Straße 36, Hausger. Kundend. Eisleben, Tel: 03475-603079, Fax: 03475-747262 / 06618 Naumburg, Wenzelstraße 15, Hausgeräte & Service GmbH, Tel: 03445-202016, Fax: 03445-202016 / 06844 Dessau, Albrechtstraße 116-118, Dessau- Electric GmbH, Tel: 0340-261270, Fax: 0340-213332 / 07407 Rudolstadt, Emil Hartmann Straße 2, Elektro Ernst Granowski, Tel: 03672352123, Fax: 03672-357097 / 07987 Kahmer, Dorfstraße 25, Elektro Riederer Haushaltgeräte, Tel: 03661-430142, Fax: 03661-482422 / 08280 Aue, Juri-Gagarin-Ring 12a, EHS Hausgeräte GmbH, Tel: 03771-552222, Fax: 03771-552255 / 08523 Plauen, Weststraße 63, Elektrotechnik Plauen GmbH, Tel: 03741-2120, Fax: 03741-212259 / 09221 Neukirchen, Hauptstraße 74, Walther Elektro, Tel: 0371217096, Fax: 0371-217090 / 09246 Pleißa, Zeppelinstraße 8 a, Hans Krempl Haustechnik GmbH, Tel: 03722-73780, Fax: 03722-737822 / 09328 Lunzenau, Schulstraße 6, Peter Welsch GmbH, Tel: 037383-6434, Fax: 037383-6448 / 09376 Oelsnitz, Bahnhofstraße 43, Elektrotechnik Oelsnitz-GmbH, Tel: 037298-2677, Fax: 037298-2678 / 12157 Berlin, Cranachstraße 2, Elektro-Kittler, Tel: 030-85602602, Fax: 030-85602603 / 16866 Kyritz, Hamburgerstr. 31, Schumacher Haustechnik GmbH, Tel: 033971-54137, Fax: 033971-54137 / 17235 Neustrelitz, Glambecker Nebenstr. 10, Dieter Kroppen, Tel: 03981-204661, Fax: 03981-204667 / 18055 Rostock, Timmermannstrat 5, Hetec, Tel: 0381-36231, Fax: 0381-36231 / 18435 Stralsund, Kedingshäger Straße 78, RDS Haushaltsgeräte GmbH, Tel: 03831-391426, Fax: 03831-390121 / 20357 Hamburg, Schulterblatt 132, Dieter Möller, Tel: 040-435332, Fax: 040-4302120 / 20537 Hamburg, Eiffestraße 398, Deubel+Höfermann Elektronic GmbH, Tel: 040-41365200, Fax: 040-41365299 / 22459 Hamburg, Seesrein 35, Dieter A. Volbrecht VDI Klima und Kälte Service, Tel: 040 - 5517331, Fax: 040 - 5519996 / 23562 Lübeck, Helmholtzstraße 12, Lutz H. Boenisch, Tel: 0451-51929, Fax: 0451-56787 / 24116 Kiel, Eckernförder Straße 93, Jürgen Skop GmbH, Tel: 0431-13038, Fax: 0431-13811 / 24357 Fleckeby, Südring 14, Kaack Elektro-Haushaltgeräte Service GmbH, Tel: 04354-700, Fax: 04354-1311 / 24975 Husby, Flensburger Straße 41, Günter Josten, Tel: 04634-422, Fax: 04634-723 / 25770 Hemmingstedt, Koesliner Straße 18, Dirk Stübner Dithmarscher Hausgeräte Service, Tel: 0481-64943, Fax: 0481-64764 / 26655 Westerstede, Südring 37, Gerhard Ahrenholtz GmbH, Tel: 04488-84770, Fax: 04488- 847711 / 27404 Heeslingen, Kirchstraße 9-11, Helmut Willenbrock Elektro-Kälte-Radio, Tel: 04281-1031, Fax: 04281-6467 / 27472 Cuxhaven, Abschnede 198-200, Oskar Wieandt & Sohn OHG, Tel: 04721-568811, Fax: 04721-568850 / 28207 Bremen, Neidenburger Straße 20, Hansa Haushaltsgeräte Service GmbH, Tel: 0421-492526, Fax: 0421-440932 / 29439 Lüchow, Güldenboden 25, Elektro-Kittler, Tel: 05841-709779, Fax: 05841-709780 / 30926 Seelze, Lange-Feld-Straße 122, Strickling Werkskundendienst, Tel: 0511-400399-9, Fax: 051140039920 / 34123 Kassel, Heinrich-Hertz-Straße 9, Kältedienst v. Rappard, Tel: 0561-5809545, Fax: 0561-5809570 / 34128 Kassel, Ahnatalstraße 84, Elektro Mohrhenne, Tel: 0561-61727, Fax: 0561-65470 / 35037 Marburg, Wilhelmstraße 16, Hans-Georg Fuchs, Tel: 06421-22424, Fax: 06421-27549 / 35415 Pohlheim, Ludwigstraße 13-15, Jung KDZ, Tel: 06403-61131, Fax: 06403-62151 / 36088 Hünfeld, Hauptstr. 22, Elektro Vogt, Tel: 06652-2215, Fax: 06652-5782 / 37671 Höxter, Krämerstraße 8, Elektro Nonn, Tel: 05271-7959, Fax: 05271-35053 / 39171 Altenwedding, Friedensstr.25, Spiske IEM Installation-Elektronik-Montage, Tel: 039205-21279, Fax: 03920580288 / 40476 Düsseldorf, Rather Straße 21, Horst Leven, Tel: 0211-486025, Fax: 0211-443399 / 41065 Mönchengladbach, Gutenbergstraße 28, Horst Hommers Kundendienst-Center, Tel: 02161-603256u.57, Fax: 02161-651951 / 42781 Haan, Talstraße 8 b, Horst Kerkühn Elektro-Haustechnik, Tel: 02129-4466+53550, Fax: 02129-34037 / 45219 Essen, Corneliusstraße 39, R. Drengenburg, Tel: 0205484114, Fax: 02054-15238 / 46045 Oberhausen, Feldmannstraße 76, Dieter Kroppen, Tel: 0208-871711, Fax: 0208-876652 / 48165 Münster-Hiltrup, Rohrkampstraße 23, Günter Pfeifer Großküchentechnik, Tel: 02501-3033, Fax: 02501-24277 / 51598 Friesenhagen, Mühlenhof 6, Hans Krempl Haustechnik GmbH, Tel: 02734-7377, Fax: 02734-40618 / 52146 Würselen, De Gasperistraße 6+10, Hubert Hamacher, Tel: 02405-9600+9609, Fax: 02405-2704 / 55130 Mainz, Nur telefonische Annahmestelle, Norbert Schwamb GmbH, Tel: 06131881070 / 55543 Bad Kreuznach, Industriestraße, Hans Krempl Haustechnik GmbH, Tel: 0671-794335, Fax: 0671-794369 / 56070 Koblenz, August-Horch-Straße 14, Hans Krempl Haustechnik GmbH, Tel: 0261-8909173, Fax: 0261-8909199 / 57080 Siegen, Gosenbacher Hütte 44, Hans Krempl Haustechnik GmbH, Tel: 0271-354114, Fax: 0271-351408 / 59457 Werl, Westdahler Weg 2, MAYER Electro, Tel: 02922-3541, Fax: 02922-85382 / 63739 Aschaffenburg, Maximilianstraße 8, Radio-Fernseh Reis, Tel: 06021-15177, Fax: 06021-15199 /

65239 Hochheim, Eltviller Straße 14, Norbert Schwamb GmbH, Tel: 06146-4085, Fax: 06146-4088 / 65627 Elbtal-Hangenmeilingen,

SERVICE NIEDERLASSUNGEN . ADDRESSES D’ENTRETIEN. ONDERHOUDSADRESSEN . DIRECCIONES DE SERVICIO . INDIRIZZI DI SERVIZIO

R-33STD English 10/12/2002 15:19 Page 43

Am Ohlenrod 10, Rudi Wagner, Tel: 06436-3444, Fax: 06436-941387 / 65931 Frankfurt, Nur telefonische Annahmestelle, Norbert Schwamb GmbH, Tel: 069-371525 / 66115 Saarbrücken, Ludwigstr. 55-57, Edgar Reinert, Tel: 0681-9487070, Fax: 0681-9487060 / 67434 Neustadt, Saarlandstraße 55, Hans Krempl Haustechnik GmbH, Tel: 06321-83077, Fax: 06321-83077 / 68309 Mannheim, Heppenheimerstraße 23, Hans Krempl Haustechnik GmbH, Tel: 0621-7184611, Fax: 0621-7184618 / 68526 Ladenburg, Am Sägewerk 2, Elektro Service Salinger, Tel: 06203-3341, Fax: 06203-16919 / 70186 Stuttgart, Klippeneck Straße 1, Elektro Herterich Techn. Kundendienst, Tel: 0711-4687023, Fax: 0711-4687024 / 75236 Kämpfelbach, Goethestraße 19, Horst Frei, Tel: 07232-1518, Fax: 07232-5238 / 76185 Karlsruhe, Lotzbeckstraße 9, Electronic Service Franke, Tel: 0721-5700720-23, Fax: 0721-5700736 / 76872 Winden, Hauptstraße 103, Hans Krempl Haustechnik GmbH, Tel: 06349-8571, Fax: 06349-3390 / 78462 Konstanz, Nur telef. Annahmestelle, Elektro Herterich, Tel: 07531-27923 / 78737 Fluorn-Winzeln, Schafbaumstraße 9, Edmund Schneider, Tel: 07402-482, Fax: 07402-8014 / 79650 Schopfheim, Feldbergstraße 21, R. Grossmann, Tel: 07622-674510, Fax: 07622-61900 / 80339 München, Schwanthalerstraße 110, Kesel & Schnitt, Tel: 089-505802, Fax: 089-5021596 / 85095 Denkendorf-Zandt, Michlstraße 3, Elektro Pfeiffer, Tel: 08466-1319, Fax: 08466-1319 / 85609 München-Aschheim, Waldweg 9a, Dieter Beise, Tel: 089-9034005, Fax: 089-9044859 / 86157 Augsburg, Stadtberger Straße 67, J. Haslinger Elektro-Geräte Kundendienst, Tel: 0821-523125, Fax: 0821-526664 / 87439 Kempten, Heiligkreuzer Straße 17, Radio Hartmann, Tel: 0831-594646, Fax: 0831-594648 / 89231 Neu-Ulm, Gartenstraße 4, Elektrotechnik Schneider, Tel: 0731-85897, Fax: 0731-74681 / 91522 Ansbach, Am Ring 17, Elektro Merk GmbH, Tel: 0981-89574, Fax: 0981-86715 / 90537 Feucht/Nürnberg, Friedrich-Ebert-Straße 21, Herbert Geissler GmbH, Tel: 09128-7076-0, Fax: 09128-707636 / 93102 Pfatter, Regensburger Straße 60, Franz Bernhard, Tel: 0948190060, Fax: 09481-90061 / 94130 Obernzell, Hameter Straße 31, Elektro Service Schurig, Tel: 08591-2400, Fax: 08591-1285 / 96052 Bamberg, Aronstraße 2 a, Bernhard Jackl, Tel: 0951-9370245, Fax: 0951-9370247 / 97070 Würzburg, Untere Johannitergasse 16, Radio Wels City Service GmbH, Tel: 0931-3557119, Fax: 0931-14151 / 98724 Neuhaus, Eisfelder Straße 32, DLC Haustechnik GmbH, Tel: 0367979060, Fax: 03679-790620 / 99096 Erfurt, Goethestraße 14, Ernst Grüsser, Tel: 0361-3465719, Fax: 0361-3465719 / 99817 Eisenach, Bahnhofstraße 17, Blitz Elektro-Elektronik GmbH, Tel: 03691-292930, Fax: 03691-292915

FRANCE En cas de réclamation pour les fours micro-ondes SHARP, nous vous prions de vous adresser à votre spécialiste ou à l’une des stations techniques agréées SHARP suivantes : A.A.V.I., 1, rue du Mont de Terre - 59818 Lesquin Cedex, Tél : 03.20.62.18.98 - Fax : 03.20.86.20.60 / A.A.V.I. (Point d'Accueil), 9-11, rue

Léon Trulin - 59000 Lille, Tél : 03.20.14.96.20 - Fax : 03.20.14.96.26 / ATELIER ROUSSEL, 12, Bld Flandre Dunkerque - 56100 Lorient, Tél :

02.97.83.07.41 - Fax : 02.97.87.02.36 / BASTIA TELE VIDEO, Immeuble Le Béarn - Av. de la libération - 20600 Bastia, Tel : 04.95.30.81.29 Fax 04.95.30.85.23 / C.M.T.S., 38, rue des Ormeaux - 75020 Paris, Tél : 01.43.70.20.00 - Fax : 01.43.70.36.46 / ELECTRONIC SERVICE PLUS, 5, bd LOUIS XI - ZI le Menneton - 37000 Tours, Tél : 02.47.77.90.90 - Fax : 02.47.77.90.91 / ELECTRO SERVICE, 21, rue de Mulhouse - B.P 122 - 68313 Illzach, Tél : 03.89.62.50.00 - Fax : 03.89.50.80.14 / M.R.T., 74, Rue Albert Einstein - 72021 Le Mans Cedex, Tél :

02.43.28.52.20 - Fax : 02.43.24.93.81 / ROSSIGNOL, ZI du Brezet Est - 6 rue P.Boulanger - 63100 Clermont Ferrand, Tél : 04.73.98.64.64 Fax : 04.73.92.28.79 / S.T.E., 3, chemin de l'Industrie - 06110 Le Cannet Rocheville, Tél : 04.93.46.05.00 - Fax : 04.93.46.51.18 / S.T.R. AQUITAINE, 111, rue Bouthier - B.P 27 - 33015 Bordeaux, Tél : 05.57.80.78.07 - Fax : 05.57.80.78.08 / S.T.V.S., 1, rue de la Presse - 42000 Saint Etienne, Tel : 0825.898.903 - Fax : 04.77.79.48.70 / S.T.V.S., 10, chemin Saint Gobin - 69 190 Saint fons, Tél : 04.72.89.06.89 - Fax :

04.72.89.06.99 / S.T.V.S. (point d'accueil), 143 av Maréchal de Saxe - Entrée : 54 rue Villeroy - 69003 Lyon, Tél : 04.78.62.07.05 - Fax :

04.78.62.13.65 / TECH SERVICE, 15 rue du château de ribaute - ZA ribaute 2 - 31130 Quint Fonsegrives, Tel : 05.62.57.63.90 - Fax :

05.62.57.63.99 / TIMO VIDEO, 131 chemin des bassins- Zone Europarc - Hameau D - 94000 Creteil, Tél : 01.43.39.08.18 - Fax :

01.43.39.08.07 / U.N.T.D., 1, rue des Lourdines - 76000 Rouen, Tél : 02.35.72.28.04 - Fax : 02.35.73.18.32 / VIDEO TECHNOLOGY, 8, Allée de la Fontaine des Tournelles - Z.I. - 77230 Saint-Mard, Tel : 01.60.54.99.44 - Fax : 01.60.54.99.45

ITALIA NEL CASO SI VERIFICASSERO PROBLEMI ALLA VOSTRA APPARECCHIATURA POTRETE RIVOLGERVI PRESSO UN NOSTRO CENTRO DI ASSISTENZA AUTORIZZATO SHARP C.A.T. Di Bellone, Via Dell’areoporto, 76, 64100, Teramo, Tel: 0861415745, Fax: 0861212117 / C.R. Elettronica, Via Amiternum 38,

67100, L’aquila, Tel: 0862-321442, Fax: 0862-314323 / Elettrovideo Snc, Via Tiburtina V. 64, 65124,Pescara, Tel: 08552020, Fax: 08552020 / Riccardi Cosimo, Via S.Stefano 51, 75100, Matera, Tel: 0835-333671, Fax: 0835-333671 / Ld Service Di Lavano E De Biasi, Via Viviani 2, 85100, Potenza, Tel: 0971-472578, Fax: 0971-472578 / Cozzupoli & Crupi, Via R. Campi Primo Tronco 103, 89126, Reggio Calabria, Tel: 0965-24022, Fax: 0965-310778 / Ater Snc, Via Naz.Pentimele 159/A-B, 89100, Reggio Calabria, Tel: 0965-47051, Fax: 096547855 / Audiovideo Snc, Via A. De Gasperi 44, 88018, Vibo Valentia, Tel: 0963-45571, Fax: 0963-45572 / Battaglia Saverio, Via C. Colombo 85, 88063, Catanzaro, Tel: 0961-33824, Fax: 0961-737337 / Ciano Giuseppe, Via Circonvallaz.Sud, 89029, Taurianova Rc, Tel: 0966-643483, Fax: 0966-614946 / Lab. Tv Dei F.Lli Aiello Snc, Via Torino 121/123, 88074, Crotone Cz, Tel: 0962-20889, Fax: 0962- 24254 / Mea Giuseppe, Via L. Einaudi Trav.I 16, 88048, Lamezia T. (Cz), Tel: 0968-437520, Fax: 0968-437520 / Medaglia Giolindo, Via To rrazzo 60/62, 88063, Catanzaro Lido, Tel: 0961-31626, Fax: 0961-31626 / S.A.T.E Di Dodaro, Via Degli Stadi 28/F, 87100, Cosenza, Tel: 0984-482337, Fax: 0984-482337 Se.Ri.El.Co, V.Delle Medaglie D’oro163, 87100, Cosenza, Tel: 0984-33152, Fax: 0984-33152 / Satep (Casoria NA), Via Nazionale Delle Puglie, 176, 80026, Casoria (NA), Tel: 081-7590706, Fax: 081-7590706 / Audio Service Snc, Via Cattaneo 4/6, 81100, Caserta, Tel: 0823-329099, Fax: 0823-353686 / Drf Elettr. Di Rubbo, Via M.Pacifico 118, 82100, Benevento, Tel: 0824-62416, Fax: 0824-62416 / Elettronica D`Argenio, Via Nazion. Torrette,195, 83013, Mercogliano (Av), Tel: 0825-681590, Fax: 0825-681590 / Elettronica Service, Viale Europa, 15, 80053, Castell. Stabia, Tel: 081-8728280, Fax: 081-8728280 / Errediesse Service, Via P. Mascagni 74/76, 80128, Napoli, Tel: 081-5794825, Fax: 081-5791899 / M.C. Elettronica Snc, Via Dei Mille 138, 84100, Salerno (Sa), Tel: 089-330591, Fax: 089336836 / Menna Elettronica Srl, Via Nazionale Delle Puglie 294, 80026, Casoria (Na), Tel: 081-5840726, Fax: 081-7594277 / Satec Di Correra Snc, Via Liberta’ 307, 81024, Maddaloni (Ce), Tel: 0823-341088, Fax: 0823-343011 / Video Elett. 2 Di Nasti, Via Ant.Pio 74/76, 80126, Napoli, Tel: 081-7676300, Fax: 081-7284347 / Audio Video Center Snc, Via F. Vandelli 23/29, 41100, Modena, Tel: 059-235219, Fax: 059-210265 / Ass.Electron Di Fogli, Via F.Lli Aventi 19, 44100, Ferrara, Tel: 0532-903250, Fax: 0532-903250 / Ma.Pi. Snc, Via T.Azzolini 3, 40132, Bologna, Tel: 051-6414115, Fax: 051-406848 / Masini Service, Via Mediterraneo 24, 47041, Bellaria (Fo), Tel: 0541- 347714, Fax: 0541-324413 / Nuova Tecnocoop, Via Armellini 28/30/32,47037, Bellariva Rimini, Tel: 0541-370812, Fax: 0541-370812 / Parmaservice Sas, Via Benedetta 47/A, 43100, Parma, Tel: 0521-271666, Fax: 0521-271666 / Rimpelli Nelusco Snc, Via Marchelli 7/C, 42100, Reggio Emilia, Tel: 0522-323740, Fax: 0522-376967 / Rip.Elettr.Ravenna, Via Reale, 27/C 48010, Camerlona (Ra), Tel: 0544521500, Fax: 0544-521100 / Rte Di I. Catellani & C., Via Premuda 38/V, 42100, Reggio Emilia (Re), Tel: 0522-381277, Fax: 0522-381788 / Stema Snc, V.Le Bologna, 92/A 47100, Forli’, Tel: 0543-704475, Fax: 0543-702742 / Technolab Snc, Via Romea 36, 48100, Ravenna, Tel: 0544-64008, Fax: 0544-476497 / Tecnoservice.Com, Via Longhi 16/A/B, 40128, Bologna, Tel: 051-360986, Fax: 051-366863 /

A.V.R. Sas Di Di Renzo, Via Colonna 20/8, 33170, Pordenone, Tel: 0434-27669, Fax: 0434-523661 / Astec S.N.C. Di Zoccarato, Via

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Pecenco 4, 34127, Trieste, Tel: 040-574745, Fax: 040-577923 / Cm Elettronica Snc, Via G.Galilei 2, 33010, Tavagnacco (Ud), Tel: 0432572172, Fax: 0432-573788 / Contr.El., Via Rossetti 51/C, 34141, Trieste, Tel: 040-368387, Fax: 040-638117 / Tecnofly Snc, Via Cappuccini 11/2, 34170, Gorizia, Tel: 0481-32732, Fax: 0481-546740 / A.P. Rip. Arduini Piero, Via Licinio Refice 192, 03100, Frosinone, Tel: 0775-291267, Fax: 0775-291267 / Centro E.L.Va. Snc, Via Attilio Mori 19/21, 00176, Roma, Tel: 06-2148641, Fax: 06-2753048 / El.S.A.R., Via S.Sotero 36, 00165, Roma, Tel: 06-6380516, Fax: 06-6380973 / Elettronica 81, Via Ezio 56/58, 04100, Latina, Tel: 0773- 694608, Fax: 0773-663511 / Italreg Di Abano, Parco Belvedere Conca 74, 04024, Gaeta, Tel: 0771-470851, Fax: 0771-470851 / Palmieri F., Via S.Polledrara 219, 03100, Frosinone, Tel: 0775-291485, Fax: 0775-291485 / S.A.R.E. S.R.L., Via Barbana 35/37, 00142, Roma, Tel: 06-5406796, Fax: 06-5412736 / Video Serv. Sas Di Calabrese, Str Teverina Km 2, 400 L. Pantanese, 01100, Viterbo (Vt), Tel: 0761-251557, Fax: 0761-251558 / Caudullo Salvatore, Via Cavour 11/R, 17100, Savona, Tel: 019-8386251, Fax: 019-829654 / Centro Assistenza Tecn., Via Metella 3, 18039, Ventimiglia (Im), Tel: 0184-239011, Fax: 0184-239015 / G.A.T.E. Snc, Passo P.Carrega 24/A, 16141, Genova, Tel: 010-8361543, Fax: 010-8364571 Gse S.R.L., Via Rimassa 183 R, 16122, Genova (Ge), Tel: 010-5536076, Fax: 010-5536113 / Rapisarda G., Via Argine Destro 299, 18100, Imperia, Tel: 0183-710771, Fax: 0183-710771 / Rien Snc, Via Valle 17/19, 19124, La Spezia, Tel: 0187-21925, Fax: 0187-21925 / Tognetti Snc, Via Lunigiana 589, 19100, La Spezia, Tel: 0187-507656, Fax: 0187-507656 / A.E. Snc, V.Acerbi 28, 20161, Milano, Tel: 02- 66220906, Fax: 02-6466930 / A.T. Electronics, Via G. Da Cermenate 76, 20141, Milano, Tel: 02-89501602, Fax: 02-89502937 / C.A.T. Bm, Via Per Desio 22, 20030, Bovisio Masciago Mi, Tel: 0362-558421, Fax: 0362-558887 / Cat Electronic Snc, Via Togliatti 8, 20077, Melegnano(Mi), Tel: 02-9834498, Fax: 02-9837559 / Crel S.N.C.,Via Carducci, 23100, Sondrio, Tel: 0342-216538, Fax: 0342-216538 / Electronic’s Center, Via G.Giulini 9, 22100, Como, Tel: 031-279820, Fax: 031-261791 / Elettronica Cappi, Via Gorizia, 14/B, 23100, Sondrio, Tel: 0342-210459, Fax: 0342-210459 / Elettrotecnica Di Ronchi, Via Milano 74/B, 25126, Brescia, Tel: 030-317673, Fax: 0303735252 / Microcentro, Via Falloppio 11, 20110, Milano, Tel: 02-26827306, Fax: 02-2826711 / Morini Daniele, Via Maiocchi, 10, 27058, Voghera (Pv), Tel: 0383-368740, Fax: 0383-368740 / Prada Cesare M.Antonio, Via Riviera 142, 27100, Pavia, Tel: 0382-525920, Fax: 0382-525920 / S.A.R.E.L. Snc Di Giglia Mario, Carso 30, 27029, Vigevano (Pv), Tel: 0381-344088, Fax: 0381-344088 / S.T.A.R.T. Video Hi-Fi, Via Orti Romani 16/A, 26100, Cremona, Tel: 0372-38731, Fax: 0372-38731 / Salvadori Claudio, Via Del Bosco 44, 21052, Busto Arsizio (Va), Tel: 0331-329973, Fax: 0331-628727 / Service Tva Snc, Via Vergnano 59 , 25127, Brescia, Tel: 030-349885, Fax: 030349885 / Tecnovideo Snc, P.Zza De Gasperi 28, 46100, Mantova, Tel: 0376-321554, Fax: 0376-321554 / Teletecnica 2000, Via Torino 21, 21013, Gallarate (Va), Tel: 0331-775519, Fax: 0331-775519 / Test Tv Snc, Via S. Altamura 10, 20148, Milano, Tel: 02-4035408, Fax: 02-48704889 / Video Service Snc, Via Locatelli 2, 24068, Seriate (Bg), Tel: 035-296883, Fax: 035-300076 / C.A.T. Snc, Via A. Cecchi 25, 61100, Pesaro, Tel: 0721-25608, Fax: 0721-25608 / Digitecnica Di Moroni R. Snc, Via Zuccarini, 1- Z.Baraccola, 60131, Candia (An), Tel: 071-2866067, Fax: 071-8046398 / Marconi Lanfranco, Via M.Bianco 10-Porto D’ascoli, 63039, S.Bened. D/Tronto, Tel: 0735-659230, Fax: 0735-751155 / Pluritecnica Di Campitelli, Via C. Ulpiani 5, 63100, Ascoli Piceno, Tel: 0736-342635, Fax: 0736-346405 / S.A.T. Radio Tv, Via D. Rossi 32-34, 62100, Macerata, Tel: 0733-231304, Fax: 0733-231304 / Vitali Claudio, Via Marconi 89, 60035, Jesi (An), Tel: 0731-59290, Fax: 0731-59290 / Pesce Luigi, Via Tiberio 74, 86100, Campobasso, Tel: 0874-63717 / Alpilab Di Giordano, Via S. Grandis 11, 12100, Cuneo, Tel: 0171-690384, Fax: 0171-648063 / Arte E Tecnica Snc, Via Falletti 22, 13900, Biella, Tel: 015-8496250, Fax: 015-8496250 / Elektro Di Fiore F., Via Tripoli 91, 13100, Vercelli, Tel: 0161-250071, Fax: 0161-255843 / F.G. Elettronica,Via Sagra S.Michele 46,10141, Torino, Tel: 011-796423, Fax: 011-796423 Guida Di Guida Alessio, Via Roggiolo 5, 28069, Trecate (No), Tel: 0321-71608, Fax: 0321-777003 / Mantoan Dario, Via Matteotti 69, 28062, Cameri (No), Tel: 0321-519078, Fax: 0321-519078 / Siragusa E Roagna Sdf, C.So Matteotti 41, 14100, Asti, Tel: 0141-531131, Fax: 0141-531131 / Videotext, P.Zza D.Alp.Cuneense 24, 12043, Canale (Cn), Tel: 0173-95878, Fax: 0173-979638 / A.V.S. Snc, Via N.Pompilio 61, 72100, Brindisi, Tel: 0831-560165, Fax: 0831-560165 / Arnesano Faustino, Via M.Moscardino 10, 73100, Lecce, Tel: 0832-318277, Fax: 0832-318277 / C.Ass.Tec. Di Columella, Via Mazzini 30, 71016, San Severo (Fg), Tel: 0882-226295, Fax: 0882226295 / Elettr.Serv. Di Marcuccio, C.So Annibale 15/17, 74100, Taranto, Tel: 099-7721933, Fax: 099-7721933 / Eltec Service Di Pepe G., Viale Ofanto 149-151, 71100, Foggia, Tel: 0881-685013, Fax: 0881-687041 / Ingrosso Fernando, Via Biasco 15, 73100, Lecce, Tel: 0832-396466, Fax: 0832-392014 / Marinelli Benedetto, Via Dei Salici 14, 70051, Barletta (Ba), Tel: 0883-514054, Fax: 0883-527128 / Massariello Agostino, Via Numa Pompilio 65, 72100, Brindisi, Tel: 0831-521821 / Stear Snc Di Pici, Via E.Perrone 16, 71100, Foggia, Tel: 0881-778483, Fax: 0881-778483 / Video Serv. Marcantonio, Via G.M. Giovene 47, 70124, Bari, Tel: 080-5618029, Fax: 0805618029 / Zetaclima Di Zumpano, Via Molfetta 69, 70054, Giovinazzo (Ba), Tel: 080-3947952, Fax: 080-3947952 / Sat Di Partipilo, Via Borsellino E Falcone 17 Bis,70100, Bari, Tel: 080-5022999, Fax: 080-5022992 / Base Elettronica, Via G. Curreli, S.N., 09170, Oristano, Tel: 0783-310049, Fax: 0783-212081 / Chip Elettronica S.R.L., Via Salvator Rosa 26, 09100, Cagliari, Tel: 070-521338, Fax: 070-506074 /

Co.Ri.Fr.El. 2 Snc, Via Del Castagno Settore D, 07026, Olbia - Zona Cerasarda Co.Ri.Fr.El. Snc, Via Monastir 112, 09122, Cagliari, Tel: 0789-562104, Fax: 0789-9562105 / Floris Sergio, Via Mazzini 56, 09010,

Gonnesa (Ca), Tel: 0781-45436, Fax: 0781-469198 / G.S. Elettronica Di Porcu, Via Della Resistenza 5, 08100, Nuoro, Tel: 0784-203084, Fax: 0784-203084 / Hi-Fi Center, Via Lucania 15, 07026, Olbia (Ss), Tel: 0789-22164, Fax: 0789-200366 / Matta Paolo, Via Risorgimento 166/A, 09134, Cagliari-Pirri, Tel: 070-520856, Fax: 070-524148 / Videoelettronica Snc, Via Torino 18, 07100, Sassari, Tel: 079-276616, Fax: 079-273239 / A.T.El. Di G.Amico, L.Go Scarlatti 30, 93100, Caltanissetta, Tel: 0934-591955, Fax: 0934-552999 / A.V.S., Via Sassari, 2/C, 95100, Catania, Tel: 095-446696, Fax: 095-434337 / Alamia Service, C.So Pisani, 310/312, 90129, Palermo, Tel: 091-6570502, Fax: 091-6575761 / Euroservice 2000, Via Degli Atleti, 61/C, 91025, Marsala (Tp), Tel: 0923-956475, Fax: 0923-956475 / Arte Tv E C. Snc, Via G.Centorbi 17, 91026, Mazara Del Vallo, Tel: 0923-908160, Fax: 0923-670035 / Centro Ass. Tec. Di Bacchi I., P.Za A. Giglia 40, 92026, Favara (Ag), Tel: 0922-420311, Fax: 0922-421545 / Cuppari Electr., Via S.Agostino Is 265, 98100, Messina, Tel: 090-672064, Fax: 090-672065 / Di Fonzo F.E Figli Snc, Via Ruggero Loria 4/6, 90100, Palermo, Tel: 091-363578, Fax: 091-362853 / Elettronica Di Tullio, Via Carlentini 40/A, 96100, Siracusa, Tel: 0931-758602, Fax: 0931-758602 / Tecnica Sud S.N.C., V,Le Regina Elena 225/227, 98100, Messina, Tel: 090-40037, Fax: 090-52831 / Tecnico Siracusana, V.P.Novelli 71, 96100, Siracusa, Tel: 0931-39440, Fax: 0931-36294 / Torrisi Michele, Via Novara 45, 95128, Catania, Tel: 095-445561, Fax: 095-448628 / Vullo Michele, Via Gorizia 16, 93100, Caltanissetta, Tel: 0934-551367, Fax: 0934-551367 / A.T.E.S. Di Zappia L., Via Torino 3/A, 57124, Livorno, Tel: 0586-859566, Fax: 0587-859565 / Belcari Nolberto, Via J. Gagarin 70, 56012, Pisa, Tel: 0587-420273, Fax: 0587-420273 / Centi Franco, Via Dosio 83, 50142, Firenze, Tel: 055-710388, Fax: 055-710388 / Cre Carradori Snc, Via Dei Macelli 1, 51100, Pistoia, Tel: 0573-28284, Fax: 0573-32413 / D’amicis Gennaro, Via P.Pisana 71, 57100, Livorno, Tel: 0586-400564, Fax: 0586-409724 / Elettronica Rnp, Via Romana 731, 55100, Lucca, Tel: 0583-956225, Fax: 0583-956225 / Goti Arcangelo, Via Magellano 42/A, 52100, Arezzo, Tel: 0575-900819, Fax: 0575-900819 / Lab.Riparaz. Falchi M., Via A. Garibaldi 22-D, 57025, Piombino (Li), Tel: 0565-49400, Fax: 0565-227161 / Lab.Tv Arrighi, Via F.Lli Cervi 26/28, 50057, P.A Elsa Empoli(Fi), Tel: 0571-931327, Fax: 571931327 / M2 Elettronica, Via Danimarca 3, 58100, Grosseto, Tel: 0564454571, Fax: 0564-454571 / Na.To.Ma Snc, Via Del Sabotino 13, 58100, Grosseto, Tel: 0564-456229, Fax: 0564-456229 / Pa.Ri.El.S., Via B. Tolomei 9, 53100, Siena, Tel: 0577-51159, Fax: 0577-589454 / Saec Di Coppa, Via Degli Artigiani 36, 54100, Massa, Tel: 0585- 251724, Fax: 585791177 / Tele Service Di Benvenuti, Via F. Busoni 3/B, 50018, Scandicci, Tel: 055-753974, Fax: 055-7350267 /

Videoservice Di Genuardi, Via Borgaccio 72, 53036, Poggibonsi (Si), Tel: 0577-983181, Fax: 0577-996382 / Bardazzi Paolo, Via

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Forlanini 8dr, 500127, Firenze, Tel: 055-4376776, Fax: 055-431956 / Dal Pozzo Enzo, Via Barletta 8, 39100, Bolzano, Tel: 0471-913290, Fax: 0471-913290 / Melone Giuseppe, Via Zara 44, 38100, Trento, Tel: 0461-235166, Fax: 0461-267210 / Sighel Mauro, Via A. Volta 92, 38100, Trento, Tel: 0461-935919, Fax: 0461-935919 / Tecnoservice Snc, Via San Vigilio 64/B-C-D-, 39100, Bolzano, Tel: 0471-289062, Fax: 0471-261559 / Quondam, Via Del Rivo 33, 05100, Terni, Tel: 0744-301512, Fax: 0744-301512 / Tecnoconsult Elettronica, Via Madonna Alta 185, 06100, Perugia, Tel: 075-5003089, Fax: 075-5003089 / C.A.T. Di D’isanto, C.So Ivrea 82/A, 11100, Aosta, Tel: 0165- 364056, Fax: 0165-235910 / Ass.Elettr.Campi Snc, Via E.Reginato 87, 31100, Treviso, Tel: 0422-436245, Fax: 0422-435996 / D.D. Assistenza Tecnica, Via Mondin 11, 32100, Belluno, Tel: 0437-30240, Fax: 0437-939916 / Dl Service Di Dal Lago, Via Giaretta 33, 36100, Vicenza, Tel: 0444-566662, Fax: 0444-966239 / G.F.L. S.R.L., Via D. De Massari 10, 37045, Legnago, Tel: 0442-602020, Fax: 0442-602021 / L’elettronica Piu’ Snc, Via Gaspare Campo18, 45100, Rovigo, Tel: 0425-33221, Fax: 0425-33221 / Pieffe Di Premier F., Via Zermanese 6/B, 31100, Treviso, Tel: 0422-321054, Fax: 0422-321054 / Pierezza Carlo, Via Barroccio Dal Borgo 4, 35100, Padova, Tel: 049-8643266, Fax: 049-8643266 / Sat Di Galber E C. Snc, Via Catarinetti 1/E, 37136, Verona, Tel: 045-509609, Fax: 045-509699 / Speedy Service, Viale Europa 42/B, 36016, Thiene Vi, Tel: 0445-368235, Fax: 0445-379028 / Tecno Futura Di Rossi, Via Delfinato 8 (Laboratorio), 35127, Camin (Pd), Tel: 049-9129469, Fax: 049-9126147 / Video Service, Via Vitruvio 11, 37100, Verona, Tel: 045-566299, Fax: 045-573865 / Video Tv 17323, Via S. Marco 1818, 30019, Sttomarina ( Ve), Tel: 041-5541675, Fax: 041-5541675 / Vignando Luigino, Via Dell’industria 18, 30020, Gruaro (Ve), Tel: 0421-74472, Fax: 0421-72923 / Zaffalon Urbano, Cas.Calle Corraz. 3849, 30122, Venezia, Tel: 041-2750670, Fax: 041-2757273 / Ecoservice Srl, Via Buffolara 68/A, 43100, Parma, Tel: 0521/987402, Fax: 0521/987402 / Novatecnica Snc, Via Giovanale, 78/A - Viserba Di Rimini, 47037, Rimini / Reat Srl, Via Giardini Nord 8, 41043, Formigine (MO), Tel: 059-557168, Fax: 059-573517 / Tecnoservice.Com, Via Serenari, 28/C, 40100 Castelmaggiore (BO), Tel: 051-6321343, Fax: 051- 6320781 / Radiotecnica 96 Di Fattorini, Via A. Cantore, 14, 33040 Povoletto (UD), Tel: 0432-666797, Fax: 02-700425181 / Panaservice, Via S.Sotero, 36, 00165 Roma, Tel: 06-6380516, Fax: 06-6380973 / Michelis Sandro, Via Giannetti, 8/10, 18100 Imperia, Tel: 0183-275891, Fax: 0183-275891 / Reat Di Frisina, C.So Unione Sovietica, 584, 10135 Torino, Tel: 011-3979817, Fax: 011-3979817 / Video Tecnica Di Rotulo, Via Dante, 87/89, 92100 Agrigento, Tel: 0922-25183, Fax: 0922-20117 / DBS Elettronica Di Aldovardi, Via Simon Musico, 2/C, 54100 Massa, Tel: 0585-489893, Fax: 0585-886122

ESPANA En caso de una reclamación con vuestra SHARP Microwave, preguntan por favor la casa dónde han comprado su máquina o infórmanse en una de las SHARP Service casas siguientes. Lavison, C.B., 972/ 23.01.22, Cl Montseny 35, Girona, Girona / Videocolor, 93/ 454.99.08, Cl Villarroel 44, Barcelona, Barcelona Argi Giltz, 94/ 443.77.93, Cl Autonomia 15, Bilbao, Vizcaya / Estarlich Pradas Vicente, 93/ 766.22.33, Cl Industria 131, Calella,

Barcelona / Sabe Electronica, 964/ 21.52.65, Cl Joaquin Costa 46, Castellon, Castellon / Teknibat Electronica, 943/ 70.24.37, Cl Zezenbide 4, Eibar, Guipuzcoa / Electronica Gomez, 96/ 546.75.81, Cl Baltasar Tristany 100, Elche, Alicante / Ramon Villaret De Gea, 93/ 798.02.48, Cl Moli De Vent 21, Mataro, Barcelona / Irtesa Electronica, 971/ 20.47.02, Cl Jaume Ferran 72 Bjos, Palma De Mallorca, Baleares (Mallorca) / A. T. Pamplona, 948/ 24.19.50, Cl Julian Gayarre 1, Pamplona, Navarra / Ce.Va.Sat, 93/ 710.76.13, Ps Rubio I Ors 105, Sabadell, Barcelona / Servicios Electronicos, 96/ 340.20.34, Cl Doctor Oloriz 3, Valencia, Valencia Laurea S.A.T, 93/ 889.02.48, Cl Guilleries Bis 20, Vic, Barcelona / Merino Nicolas Jose A., 945/ 25.18.92, Av Judizmendi 24, VitoriaGasteiz, Alava / Ce. Va. Sat, S.C., 93/ 785.51.11, Cr Matadepera 87, Terrassa, Barcelona / Unitec, 948/ 82.74.34, Cl Fuente Canonigos 5, Tudela, Navarra / Euro Tecnics Electronica, 977/ 32.24.89, Cl Lepanto 16-18, Reus, Tarragona / Servitele, 94/ 444.89.02, Cl Autonomia 24 Galerias, Bilbao, Vizcaya / Satel, 972/ 26.55.19, Ps De Barcelona 12, Olot, Girona Ielsa, C.B., 973/ 24.71.27, Cl Tarragona 40, Lleida, Lleida / Estudios 3, C.B., 943/ 45.37.97, Pz De Los Estudios 3, San Sebastian, Guipuzcoa / Monje Ureña Manuel, 972/ 70.25.52, Cl Sant Quinti 33, Ribes De Freser, Girona / Cristel, 973/ 27.08.26, Cl Vallcalent 32, Lleida, Lleida / Teleservic, 974/ 31.34.44, Cl Estadilla 6, Barbastro, Huesca / Insat, Cb, 971/ 36.53.18, Cl Pintor Calbo 30, Mahon, Baleares (Menorca) / Electronica S. Torres, 977/ 21.21.48, Cl Ernest Vilches 4-B L-2, Tarragona, Tarragona / Asiste, S.L., 964/ 21.57.69, Av De Valencia Nave 19, Castellon, Castellon / Sonovision, C.B., 978/ 60.11.74, Cl Abadia 5, Teruel, Teruel / Buira Tecnic's, 977/ 66.04.37, Cl San Javier 55, El Vendrell, Tarragona / Tecnik's, S.C.P., 93/ 630.11.20, Cl Joan Bardina 32, Sant Boi De Ll., Barcelona / Elde, 93/ 872.85.42, Cl Bruch 55, Manresa, Barcelona / Teleservicio, 974/ 22.01.39, Cl Tenerias 20, Huesca, Huesca / Servinters, S.C.C.L., 93/ 389.44.60, Pz Casagemes 20, Badalona, Barcelona / Elec.Safont Montraveta,Sc, 93/ 821.30.03, Cl Gral. Manso Sola 31, Berga, Barcelona / Tecno Hogar, 96/ 286.53.35, Cl Dos De Mayo 41, Gandia, Valencia / Reparaciones Ortega, 971/ 39.01.55, Cl Via Punica 33, Ibiza, Baleares (Ibiza) / Telesonic, 974/ 36.32.97, Cl Teruel 6, Jaca, Huesca / Antonio Monleon, S.L., 96/ 334.55.87, Av De La Plata 91, Valencia, Valencia / Electronica Las Heras, 96/ 238.11.14, Cl Jose Iranzo 6, Ontinyent, Valencia / Telecom Electronica, 96/ 539.50.21, Cl Hernan Cortes 8, Elda, Alicante / Audio Imagen, 971/ 31.46.59, Cl Jose Riquer Llobet 8, Ibiza, Baleares (Ibiza) / 4 En 1 Reparaciones, 93/

430.97.26, Cl Taquigrafo Marti 19, Barcelona, Barcelona / Sac-2, S.C.P., 93/ 331.77.54, Cl Riera Blanca 113, Barcelona, Barcelona / Martorell Altes Francisco, 977/ 75.32.41, Cl Roseta Mauri 10, Reus, Tarragona / Cinca Monterde Antonio, 976/ 31.69.65, Cl Via Universitas 52, Zaragoza, Zaragoza / Electronica Josep, 977/ 88.04.41, Ctra. Igualada 29 Bjos, Sta. Coloma Queralt, Tarragona / Fermo, 93/ 465.22.00, Av Morera 5, Badalona, Barcelona / Negredo Martin Daniel, 94/ 411.22.82, Cl Padre Pernet 8, Bilbao, Vizcaya / Collantes Martin Onofre, 94/ 483.21.22, Cl Ortuño De Alango 7, Portugalete, Vizcaya / Riera Daviu, 972/ 50.32.64, Cl Torras Y Bages 19, Figueres, Girona / Envisa Electronic, S.L., 96/ 241.24.87, Cl General Espartero 9, Alzira, Valencia / F.Carceller-F.Cervera,C.B, 964/

45.44.65, Cl Carrero 29, Vinaros, Castellon / Eurosat, S.L., 96/ 525.80.40, Cl Montero Rios 33, Alicante, Alicante / Teelco, 93/ 805.11.90, Av Balmes 90, Igualada, Barcelona / Audiovision, 93/ 385.78.08, Cl Mare Deu Montserrat 22, Sta.Coloma Gramanet, Barcelona / Tele-

Color, 96/ 585.24.60, Cl Del Vent 9, Benidorm, Alicante / Tecno Serveis Mora, 977/ 40.08.83, Cl Pau Picasso 1, Mora D'ebre, Tarragona / Electronica Moncho, 96/ 287.23.29, Cl Pare Pascual Catala 5, Gandia, Valencia / Electronica Mateos, 93/ 849.28.77, Cr De Caldas (Bajos) 76, Granollers, Barcelona / Electron. Pons Gomila Sa, 971/ 37.22.76, Cr Nueva 162, Alayor, Baleares (Menorca) / Antonio Robles Sanchez, 93/ 872.55.41, Cl Sant Bartomeu 42, Manresa, Barcelona / Top Electronica, 93/ 890.35.91, Cl Misser Rufet 4 Bjos,

Vilafranca Penedes, Barcelona / Totvisio Electronica S.L., 93/ 873.88.81, Pj Ferrer 14, Manresa, Barcelona / Satef, 973/ 50.08.48, Av Raval Del Carme 12, Tarrega, Lerida / Fix Servicio Tecnico, 93/ 675.59.02, Cl Valles 88, Sant Cugat Valles, Barcelona / Selecco S.L., 977/

70.00.12, Cl Calderon De La Barca 11, Amposta, Tarragona / Instalaciones Maes, S.L., 971/ 27.49.47, Cl Son Nadal 63, Palma De Mallorca, Baleares (Mallorca) / Sertecs, S.C., 977/ 22.18.51, Cl Caputxins (Bajos) 22, Tarragona, Tarragona / Sonitev Electronica, C.B., 93/ 815.74.44, Cl Aigua 143, Vilanova I Geltru, Barcelona / Aragon Televideo, S.C., 976/ 32.97.12, Cl Batalla Clavijo 18, Zaragoza, Zaragoza / Jose Marques Anglada,S.L., 971/ 38.54.54, Cl Lepanto 19, Ciudadela, Baleares (Menorca) / Electronica Alcañiz S.L., 979/

87.07.94, Cl Carmen 21, Alcañiz, Teruel / Teleservicio Bajo Aragon, 978/ 87.08.10, Cl Romualdo Soler 4, Alcañiz, Teruel / Reparaciones Urruti S.L., 943/ 45.84.10, Ps Aintzieta 32, San Sebastian, Guipuzcoa / Reparaciones Pilsa S.C., 972/ 20.66.96, Cl J. Pascual I Prats 8, Gerona, Gerona / Electro Servei C.B., 977/ 51.04.42, Ps Moreira 10, Tortosa, Tarragona / Electronica Santa Pola, 96/ 571.25.58, Cl Orihuela 43, Torrevieja, Alicante / Electronica Loguard, 977/ 32.38.04, Cl Vapor Vell 17, Reus, Tarragona / A.B.R. Electronica S.L., 977/

50.21.20, Cl Calderon La Barca 3, Roquetas, Tarragona / La Clinica Del Electrod., 93/ 236.44.11, Cl Balmes 160, Barcelona, Barcelona /

SERVICE NIEDERLASSUNGEN . ADDRESSES D’ENTRETIEN. ONDERHOUDSADRESSEN . DIRECCIONES DE SERVICIO . INDIRIZZI DI SERVIZIO

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SERVICE NIEDERLASSUNGEN . ADDRESSES D’ENTRETIEN. ONDERHOUDSADRESSEN . DIRECCIONES DE SERVICIO . INDIRIZZI DI SERVIZIO

Angel Avellan Puig, 965/ 21.32.55, Cl Poeta Quintana 13, Alicante, Alicante / Pulgar I Edo S.L., 93/ 436.44.11, Cl Castillejos 333,

Barcelona, Barcelona / A.E. De Consumo, 96/ 552.32.35, Cl Peru 42, Alcoy, Alicante / Unisat, 96/ 674.11.94, Cl Duque De Tamames 9, Orihuela, Alicante / Electro-Sat, 971/ 32.27.62, Cl Eivissa 12-16, S. Francesc De Formentera, Baleares (Formentera) / Garman C.B., 91/380.33.49, Cl Carlos Sole 38 Local, Madrid, Madrid / Electronica Bote, 924/ 22.17.40, Pz Portugal 2, Badajoz, Badajoz / Ruiz Garcia

Jose, 927/ 22.48.86, Cl Ecuador 5-B, Caceres, Caceres / Electronica Edimar, S.A, 98/ 535.34.51, Cl Cangas De Onis 4, Gijon, Asturias / Servicio Tecnico, 956/ 87.07.05, Cl Divina Pastora E-1 L-4, Jerez La Frontera, Cadiz / Electronica Torres, S.C., 941/ 24.76.15, Av Navarra

14, Logroño, La Rioja / Cañedo S.T., 98/ 522.29.68, Cl Otero, S/N C. Cial, Oviedo, Asturias / Electronica Javier, 979/ 75.03.74, Av Castilla 77, Palencia, Palencia / Teleservicios, 983/ 30.92.61, Cl Esgueva 6, Valladolid, Valladolid / Central De Servicios, 986/ 37.47.45, Cl Asturias (Bajo) 10, Vigo, Pontevedra / Dueñas Ca|As Teodoro, 957/ 26.35.06, Cl Hermano Juan Fdez 15, Cordoba, Cordoba / Telejara, 959/ 22.60.74, Pol. Polirrosa Cl-A Nave-27, Huelva, Huelva / Alejandro Hernandez, 978/ 60.85.51, Rb San Julian 59, Teruel, Teruel / Caro Porlan Raimundo, 968/ 46.18.11, Cl Jose Mouliaa 45, Lorca, Murcia / Daniel Serran0 Labrado, 920/ 37.15.16, Cl Jose Gochicoa 16, Arenas De S.Pedro, Avila / Electronica Fouces, 982/ 40.24.38, Cl Benito Vicetto 34, Monforte De Lemos, Lugo / Televideo, 950/ 40.18.63, Cl Velazquez 7 Local-A, Adra, Almeria / Reg., C.B., 968/ 51.00.06, Cl Ramon Y Cajal 27, Cartagena, Murcia / Electronica Rivas, 925/

80.55.46, Cl Barrio San Juan 1, Talavera La Reina, Toledo / Antonio Cazorla Luque, 952/ 36.16.02, Cl Ciudad De Andujar 2, Malaga, Malaga / Telson, 987/ 21.25.18, Cl Batalla Clavijo 2, Leon, Leon / Alvarez Olivar Casilda, 98/ 522.37.39, Cl San Jose 12, Oviedo, Asturias / Electronica Jumar, 953/ 26.17.08, Cl Goya (Las Flores) 1, Jaen, Jaen / Video Taller, S.C., 952/ 54.23.95, Edif. La Noria B Bjos-5, Torre Del Mar, Malaga / Top Service, 941/ 13.50.35, Cl Achutegui De Blas 17, Calahorra, La Rioja / Electroservicios Seba,C.B, 968/

29.85.93, Cl Isaac Albeniz 4 Bjos, Murcia, Murcia / Garcia Quintela Arturo, 981/ 70.21.07, Cl Xoane, Carballo, La Coruña / Tv Video Jimenez, S.L., 967/ 34.04.43, Cl Juan Xxiii 38, Almansa, Albacete / Electronica Mas, 947/ 31.49.94, Cl Alfonso Vi 6, Miranda De Ebro, Burgos / Manuel Mato Señaris, 981/ 53.71.14, Cl Silvouta-Pedra Da, Santiago Compostela, La Coruña / Electronica Gredos, 920/

22.48.39, Cl Eduardo Marquina 24, Avila, Avila / Jimenez Almohalla Miguel, 920/ 25.08.76, Cl Jacinto Benavente 1, Avila, Avila / Jielsa, 96/ 546.14.27, Cl Doctor Ferran 97, Elche, Alicante / New Meresa, 972/ 30.44.54, Cl Surera Bertran 23, Palafrugell, Girona / Arsenio Sanchez, C.B., 927/ 41.11.21, Cl Tornavacas 9, Plasencia, Caceres / Electronica Barajas, 91/ 305.48.90, Pz Del Jubilado 8, Barajas, Madrid / Gallardo Alonso Miguel, 958/ 67.64.81, Cl Carmen 104, Benalua De Guadix, Granada / Aguado Gil Roberto, 941/

25.25.53, Av Viana 10, Logroño, La Rioja / Zener Electronica, 981/ 22.07.00, Cl Ronda De Monte Alto 15, La Coruña, La Coruña / Electronica Garman, C.B., 91/ 368.01.79, Cl Mandarina 15, Madrid, Madrid / Jose Borja Y Jose Arana, 956/ 66.60.53, Cl San Antonio 31, Algeciras, Cadiz / Servisuel, Edif. La Union, 952/ 46.90.28, Cm De Las Cañadas Lc 2, Fuengirola, Malaga / S.T. Mendez, 981/ 27.52.52, Cl Gil Vicente 13, La Coruña, La Coruña / Electronica Triana, 95/ 433.83.03, Cl Evangelista 69-71 L-25, Sevilla, Sevilla / Electronica Ansar, 91/ 460.47.45, Cl Tomasa Ruiz 4, Madrid, Madrid / Electronica Castilla, 981/ 32.14.09, Cr Castilla 377-Bis Bjos, Ferrol, La Coruña / Tec-Norte, 91/851.63.47, Cl Santiago Apostol 5, Collado Villalba, Madrid / Electronica Arellano, 926/ 54.78.95, Cl Lorenzo Rivas 14, Alcazar De San Juan, Ciudad Real / Fernandez Gonzalez Jose, 988/ 23.48.53, Av Buenos Aires 75 Bjos, Orense, Orense / Visatel, 968/24.16.47, Cl Torre Alvarez S/N, Murcia, Murcia / Electronica Fe-Car, S.L., 925/ 21.21.45, Av Santa Barbara 30, Toledo, Toledo / Salvador Rodriguez, C.B., 987/ 40.36.02, Cl Ortega Y Gasset 24, Ponferrada, Leon / Juan Gomez Orellana, 956/ 46.25.01, Cl Fco.Fdez.Ordo|Ez 5 L-D, Ubrique, Cadiz / Abril Sanchez Valentin, 959/ 10.60.41, Cl Cadiz 2, Cala, Huelva / Vilchez Vilchez Rafael, 958/ 60.06.50, Cl Amadeo Vives 9, Motril, Granada / Electro Servicios Plaza, 968/ 28.45.67, Cl Gomez Cortina 10, Murcia, Murcia /

Telepal, 95/ 464.95.80, Cl Julio Verne 49, Sevilla, Sevilla / Auvitel, S.L., 95/ 427.57.07, Cl Virgen De Africa 20, Sevilla, Sevilla / Electronica Wenceslao, 958/ 81.16.16, Cl Fontiveros 42, Granada, Granada / Zabala Vazquez Jose, 927/ 57.06.13, Cl Del Agua 39,

Losar De La Vera, Caceres / Santiago Valderrey, 98/ 563.18.61, Cl Dr. Venancio Mtez. 7, Navia, Asturias / Variosat, S.L., 91/ 662.04.68, Cl Isla De Corcega 24, Alcobendas, Madrid / Teco, 975/ 22.61.25, Cl Antolin De Soria 10, Soria, Soria / Imason, 986/ 84.16.36, Cl Loureiro Crespo 43, Pontevedra, Pontevedra / Telesonid Huelva, S.C.A., 959/ 24.38.60, Cl Fco.Vazquez Limon 4, Huelva, Huelva / Guijo S.T., 921/

42.94.18, Cl Teofilo Ayuso 2 Local, Segovia, Segovia / Almat Electronica, 923/ 22.45.08, Cl Galileo 21, Salamanca, Salamanca / Electronica Seyma, 942/ 23.69.19, Cl Del Monte 69 C Bjos, Santander, Cantabria / Asist. Tecnica Marcos, 983/ 29.78.66, Cl Pio Del Rio Hortega 2-4, Valladolid, Valladolid / Tecnicas Marvi S.L., 949/ 23.27.63, Pz Capitan Boixareu 51, Guadalajara, Guadalajara / Bandin Audio, 981/ 86.60.23, Cl Rua Arcos Moldes 2 B-3, Rianxo, La Coruña / Televexo S.L., 982/58.18.57, Cl Nosa Sra. Do Carmen 82, Burela, Lugo / Digimat Electronica, 958/ 70-04-52, Av Jose De Mora 16, Baza, Granada / Serpriego S.L., 957/ 54.15.11, Cl San Luis 4 Bjo. Izda., Priego De Cordoba, Cordoba / Instalacion Martin, 669/ 85.98.80, Cl Alicante 11 (1º - C), Getafe, Madrid / Servirap, 950/

27.40.67, Cl Angel Ochotonera 11, Almeria, Almeria / Tecnihogar, 956/ 28.10.82, Cl Tolosa Latour 19, Cadiz, Cadiz / Cayro, 957/

26.35.06, Cl Hermano Juan Fdez. 15, Cordoba, Cordoba / Microm Electronica, 957/ 23.02.22, Av Aeropuerto 2, Cordoba, Cordoba /

Fermasa, 958/ 25.64.77, Cl Azorin 7, Granada, Granada / Servigon, 958/ 20.52.81, Cl Hospital De La Virgen 22, Granada, Granada / Relegra S.L., 958/ 27.24.50, Cl Dr.Gomez Roman 5, Granada, Granada / Servicosta, 958/ 63.11.43, Pz Dr. Alvarez Riosol 1, Almuñecar,

Granada / Airsext Huelva, 959/ 22.88.13, Ps De La Glorieta 6, Huelva, Huelva / Electro Sur, 959/ 29.06.15, Cl Alonso De Ercilla 23, Huelva, Huelva / Climaire Plus, 95/ 234.50.36, Cl Guaro 4, Malaga, Malaga / Covitel, 95/ 231.62.50, Cl Ceramistas 8, Malaga, Malaga / Luis Rivas Caldas, 95/ 451.73.55, Cl Febo 16, Sevilla, Sevilla / Intersat Sevilla, 95/ 443.02.26, Cl Beethoven 5, Sevilla, Sevilla / Frilar, 95/ 492.14.44, Pol. Indust. Navisa C/A 47, Sevilla, Sevilla / Pedro L. Villagrasa, 976/ 37.10.20, Cl Augusto Borderas 3-5 L-Izq., Zaragoza, Zaragoza / G.A.M.I.F.E.L, 98/ 528.43.60, Cl Ricardo Montes 6, Oviedo, Asturias / Amsa, 971/ 27.27.57, Cl Isidoro Antillon 97, Palma De Mallorca, Baleares / Teclurami Menorca, 971/ 35.28.02, Cl Pintor Calbo 57, Mahon, Baleares / David Torregrosa Jorda, 965/

33.43.06, Cl Terrassa 6, Alcoy, Alicante / Electronica Bersabe, 95/ 483.33.93, Pasaje Merinos 62 A, Ecija, Sevilla / Novomam-Sat, 956/

40.12.09, Pol. Urbisur, Jorge Juan 4, Chiclana De La Frontera, Cadiz / Video Service Electronic, 91/ 880.27.87, Cl Era Honda 9, Alcala De Henares, Madrid / Servei Tecnic Ferrer, 93/ 710.51.38, Cl Sarda 37, Sabadell, Barcelona / Fred Vilafranca, 93/ 890.48.52, Cl Progres 42, Vilafranca Del Penedes, Barcelona / Domca, 973/ 24.74.46, Cl Tarragona 29, Lerida, Lerida / Mañe Grifolls, 977/ 69.04.39, Cl Jesus 21, Calafell, Tarragona / Ramsat, 981/ 74.74.61, Av Finisterre 117-B, Cee, La Coruña / Victor Perez Quintela, 981/ 58.43.92, Cl Entrerios 35, Santiago De Compostela, La Coruña / Antonio Rodriguez Alvarez, 988/ 22.40.98, Cl Cabeza De Manzaneda 7, Orense, Orense /

Ugenasa, 91/ 611.52.51, Cl La Canaleja 4, Alcorcon, Madrid / Javier Acevedo, 91/ 843.01.58, Pz Mayor 5, Torrelaguna, Madrid Tecniblan, 968/ 29.39.99, Cl Jose Javier 1, Murcia, Murcia / Angel Lopez Alcaraz, 968/ 29.39.10, Cl Sierra Del Espartal 6 (Edif. Ana),

Murcia, Murcia / Elbeservi, S.A., 91/ 386.27.11, Cl Dr.R. Castroviejo 19, Madrid, Madrid / Televideo Nervion, 95/ 458.10.66, Cl Juan Curiel 22, Sevilla, Sevilla / Servicio Tecnico Ponce, 950/ 13.28.37, Plg Ps Maritimo E- Europa 1, Garrucha, Almeria / Marcial Lagoa Gonzalez, 924/ 49.03.33, Cl Ramon Y Cajal 7, Olivenza, Badajoz / Electronica Gonzalez, 953/ 50.33.82, Corredera San Bartolome 11, Andujar, Jaen / Sat Tv Video Vazquez, 926/ 42.09.93, Cl Aduana 3, Puertollano, Ciudad Real / C.E. Vilanovense C.B., 924/ 84.59.92, Cl Camino Magacela 4 Local-5, Villanueva Serena, Badajoz / Electronica Sales, 957/ 66.09.04, Cl Andalucia 11, Aguilar Frontera, Cordoba / Astusetel S.L., 98/ 539.10.11, Cl Cea Bermudez 9, Gijon, Asturias / niservic Electronica, 953/ 75.14.19, Cl Goya 1 Bjos, Ubeda, Jaen / Radio Sanchez C.B., 927/ 32.06.88, Av De Miajadas S/N, Trujillo, Caceres / Asturservice, 98/ 556.83.87, Cl Sanchez Calvo 6 Bjos., Aviles, Asturias / Electrodiaz S.L., 926/ 32.23.24, Cl Buensuceso 10, Valdepeñas, Ciudad Real / Tele-Nueva, 926/ 50.59.96, Cl Campo 56, Tomelloso, Ciudad Real / Juan Morillon Del Corro, 98/ 567.40.24, Av De Gijon 19, La Felguera/Langreo, Asturias / Electronica

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Centeno S.L., 924/ 57.53.08, Av Del Zafra 1, Puebla Sancho Perez, Badajoz / Electronica Penelo, 982/ 21.47.43, Cl Serra Gañidoira 63, Lugo, Lugo / Galan Sat S.L., 956/ 20.14.17, Cl Cruz Roja Española 11, Cadiz, Cadiz / Galan Sat S.L., 956/ 83.35.35, Cl Factoria Matagorda 52, Puerto Real, Cadiz / Servitec Burgos S.L., 947/ 22.41.68, Cl Lavaderos 7-9, Burgos, Burgos / Electronica Garcia, 969/

22.24.83, Cl Ramon Y Cajal 17, Cuenca, Cuenca / Indalecio Amaya Sanchez, 924/ 66.47.01, Cl Carreras 11, Almendralejo, Badajoz / Lavison Electronica S.L., 957/ 75.01.75, Cm De La Barca 3, Cordoba, Cordoba / Antonio Gonzalez Esquinas, 957/ 57.10.50, Cl Gral Primo Rivera 61, Peñarroya, Cordoba / Electronica Jopal S.L., 925/ 25.04.42, Av Santa Barbara S/N, Toledo, Toledo / Juman, 967/

22.40.78, Cl Ejercito 1, Albacete, Albacete / Anuma, 953/ 69.70.41, Cl Paredon 24, Linares, Jaen / Electro 93 S.L., 95/ 472.37.16, Cl Melliza 1, Dos Hermanas, Sevilla / Sonivitel S.L., 950/ 22.97.55, Cl Poeta Paco Aquino 51, Almeria, Almeria / Sial-Alvimo S.L., 986/

29.93.01, C/ C.Torrecedeira 92 Bjos, Vigo, Pontevedra / Patricio Electronica, 924/ 33.04.13, Cl Reyes Huertas 7, Merida, Badajoz / Electronica Cambados, 986/ 50.83.27, Cl Camilo Jose Cela 13, Vilagarcia Arousa, Pontevedra / Electronica Vitelson, 983/ 80.43.56, Pz Del Mercado 9, Medina Del Campo, Valladolid / Megatecnica Extremera, 958/ 26.06.01, C/.Mozart L-2 Ed.Granate, Granada, Granada / R.T.V. Blanco, 980/ 51.14.41, Cl Eduardo Julian Perez 9, Zamora, Zamora / Rafael Gomez Yelo, 968/ 26.14.67, Ps Corbera 17, Murcia, Murcia / Prosat, 987/ 20.34.10, Pz Doce Martires 5, Leon, Leon / Electro Anaya, 925/ 48.09.81, Cl Vertedera Alta 14, Consuegra, Toledo / S.A.T. Juan-Manuel, 98/ 581.22.48, Cl Uria 60, Cangas De Narcea, Asturias / Manuel Alea Villa, 98/ 592.26.40, Cl Llano Morgolles S/N, Cangas De Onis, Asturias / Electro Himega, S.A., 953/ 24.22.56, Cl Adarves Bajos 4-C, Jaen, Jaen / Electrogan, 956/ 87.07.05, Cl Pagador 31, Pto. Sta. Maria, Cadiz / Servitel, 956/ 33.76.55, Cl Porvenir 11 Local, Jerez La Frontera, Cadiz / Lara Technitel, 926/

21.17.87, Cl De La Jara 1, Ciudad Real, Ciudad Real / Parreño, 967/ 22.62.49, Cl Santiago Rusiñol 50, Albacete, Albacete / Victor Quiles

Parra, 926/ 32.54.38, Cl Jose Ramon Osorio 57, Valdepeñas, Ciudad Real / S.T.C., 696/ 20.14.08, Cl Nord 24, Palafrugell, Girona / Ferreteria Toledano, 949/ 23.02.61, Cl Ejercito 17 A, Guadalajara, Guadalajara / Satelec, 926/ 22.01.55, Cl Libertad 13 L-1, Ciudad Real,

Ciudad Real / Reparaciones San Segundo, 920/ 22.33.21, Cl Soria 6, Avila, Avila / Tecnyser Electro, 987/ 22.77.87, Cl Relojero Losada 25, Leon, Leon / Multiservicio Palencia, 979/ 74.53.80, Cl Cardenal Cisneros 20, Palencia, Palencia / J. Daniel Martinez, 923/

19.16.10, Cl Abraham Lacut 11-15, Salamanca, Salamanca / Jesus Alburquerque, 983/ 24.62.26, Cl Vinos Ribera Del Duero 10, Valladolid, Valladolid / Domotica, 93/ 408.66.22, Av Diagonal 296, Barcelona, Barcelona / Salja & Mat, 93/ 668.13.61, Cl La Raseta 15 L-3, Molins De Rey, Barcelona / Alameda Barcelo 46, 952/ 32.00.77, Av Velazquez 5, Malaga, Malaga / Fermafrio, 956/ 28.10.82, Pz España 1, Cadiz, Cadiz / Elotronic, 968/ 46.16.22, Pz Don Juan Moreno 8, Lorca, Murcia / Electro Reparaciones 2000, 948/ 26.79.12, Cl Monasterio Fitero 26, Pamplona, Pamplona / Telnor, 94/ 417.04.97, Pz Juanene 5 Tras., Erandio, Bilbao / Instalacant, 96/ 525.93.55, Cl Daya Vieja S/N Local 7, Alicante, Alicante / Airnet, 96/ 533.17.53, Cl Oliver 35, Alcoy, Alicante / Arcadio Martinez, 96/ 585.49.17, Cl Almudena 6, Benidorm, Alicante / Joaquin A. Lon Jaen, 96/ 578.67.50, Cl Patricio Ferrandiz 66, Denia, Alicante / Trinitario Gea, 96/

545.56.25, Cl Jaime Pomares Javaloyes 47, Elche, Alicante / Jose A. Patiño Villena, 96/ 571.74.29, Cr De Bigastro 1, Orihuela, Alicante /

Electroservicios Plaza, 96/ 828.45.67, Pz Santiago 5, Orihuela, Alicante / E.Electrosax, 96/ 547.42.32, Cl Rio Turia 1, Sax, Alicante / Vensat Reparaciones, 964/ 20.57.12, Cl Pintor Lopez 43, Castellon, Castellon / Electronica Bg, 952/ 78.50.09, Cl Andalucia 2, San

Pedro De Alcantara, Malaga / Servimart, 964/ 51.32.05, Av Corts Valencianes 8, Burriana, Castellon / Tefrival, 96/ 333.19.00, Av Ausias March 6, Valencia, Valencia / Mª Jesus Fernandez Pinilla, 96/ 329.67.29, Cl Castellon De Rugat 8-S, Valencia, Valencia / Angel Rodero

Bellow, 926/ 51.52.76, Cl Asturias 26, Tomelloso, Ciudad Real / Climatec, 652/ 79.03.60, Cl Pozo 3 4º A, Puertollano, Ciudad Real / Antonio Jover Torregrosa, 607/ 61.77.99, Cl Espronceda 12 Entlo. Izqda., Alicante, Alicante / Feliu Canalias, 972/ 73.01.72, Cl Major

26, Campdevanol, Girona / A.T. Tv. Video, 965/ 80.02.31, Av De La Constitucion 185 D, Villena, Alicante / Servicio Tecnico Pasfer, 696/17.86.458, Av Arcadio Pardiñas 77, Burela, Lugo

SWITZERLAND Sharp Electronics AG, Langwiesenstrasse 7, 8108 Dällikon, Tel: +41 1 846 61 11.

SWEDEN Vid förfrågningar angående din mikrovågsugn var vänlig kontakta din återförsäljare eller nägon av Sharps representanter Centralservice Umeå, Formvägen 8, 90621 Umeå, Phone: 090-125001, Fax: 090-131135 / MN Elektronikservice AB,

Flygplatsinfarten 10A, 161 11 Bromma, Phone: 08-6275900, Fax:08-6275160 / Jönköpings Antenn & TV Service, Fridhemsvägen 20, 553 02 Jönköping, Phone: 036-161690, Fax: 036-160211 / Ratronik Radio & TV Service, Nordlandergatan 15, 931 32 Skellefteå, Phone: 091017305, Fax: 0910-16844 / Tomi Elektronik AB, Bäckvägen 90, 126 47 Hägersten, Phone: 08-186170, Fax: 08-186175 / Tretronik, Östermovägen 33, 854 62 Sundsvall, Phone: 060-155925, Fax: 060-173690 / TV-Trim Service AB, S:T Pauligatan 37, 416 60 Göteborg, Phone: 031-847200, Fax: 031-847500

NORWAY Finn Clausen AS, Postbox 274, No-0511 Oslo, Phone: 47-22635000, Fax: 47-22646655 Norsk Elektronik senter, Postbox 13, No-2007 Kjeller, Phone: +47-63804500, Fax: +47-63804501

ICELAND Braedurnir Ormsson Ltd, PO box 8790, IS-128 Reykjavik, Phone: +354-5332800, Fax: +354-5332810 Hjolmtaekni Ehf, Skeifar, IS-108 Reykjavik, Phone: +354-5332150, Fax: +354-5332151

DENMARK Sö Höyem AS, Büllowsvej 3, DK-1870 Fredriksberg C, Phone: 45-31224434, Fax: 45-31224127 Almstock Radio & Tv service, Sallingsvej 61, DK-2720 Vanlöse, Phone: 45-38740021, Fax:45-38740031

SUOMI Oy Perkko, PL 40 Rälssintie 6, SF-00721 Helsinki, Phone: +35-8947805000, Fax: +35-8947805480 Theho Video Oy, Niittyläntie 3, SF-0620 Helsinki, SUOMI Phone: +35-891461500, Fax: +35-891461767

SERVICE NIEDERLASSUNGEN . ADDRESSES D’ENTRETIEN. ONDERHOUDSADRESSEN . DIRECCIONES DE SERVICIO . INDIRIZZI DI SERVIZIO

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R-33STD English 10/12/2002 15:19 Page 49

SHARP ELECTRONICS (EUROPE) GMBH.

Sonninstrasse 3

20097 Hamburg

Germany

Gedruckt in Grossbritannien

TINS-A313URR0

SHARP MANUFACTURING

ist ein Mitglied von:

R-33STD English 10/12/2002 15:19 Page 50

Das Papier dieser

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SHARP ELECTRONICS (EUROPE) GMBH.

Sonninstrasse 3

20097 Hamburg

Germany

Gedruckt in Grossbritannien

TINS-A313URR0

SHARP MANUFACTURING

ist ein Mitglied von:

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Sharp R-33STD User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual