Sharp R-340F User Manual

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Easy

Defrost

Express Defrost

Slo Cook

MICROWAVE OVEN

OPERATION MANUAL and COOKING GUIDE

Dish

Beverage

Rice

Steam

Vegetables

Easy

Express

Defrost

POWER LEVEL

STOP

CLEAR

PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY

(a) Do not attempt to operate this oven with the door

open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks.

(b) Do not place any object between the oven front face

and the door or allow soil or cleaner residue to accumulate on sealing surfaces.

larly important that the oven door close properly and that there is no damage to the: (1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and sealing surfaces.

(d) The oven should not be adjusted or repaired by any-

one except properly qualified service personnel.

STARTDEF.COOK CHECK

Soup

Bread

Congee

Steam

Baked Potato

Slo Cook

CLOCK

START

INSTANT COOK

MODEL R-340F

CONTENTS Pages

Warning 1 Special Notes 2 Installation Instructions 3 Oven Diagram 3 Operation of Touch Control Panel 4

Control Panel Display 4

Touch Control Panel Layout 4

Before Operating 5

Getting Started 5 Clock Setting 5 Stop/Clear 5

To Cancel a Program During Cooking Microwave Cooking Techniques 6 Manual Operations 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Increasing Time During the Cooking Program

Slow Cook 10 Automatic Operations 11

Notes for Automatic Operations 11

Auto Cook 11

Auto Cook Menu Guide 12

Reheat 14

Reheat Menu Guide 14

Express Defrost 15

Express Defrost Menu Guide 16

Easy Defrost 17

Easy Defrost Menu Guide 18 Other Convenient Features 19

Less/More Setting 19

Timer 20

Child Lock 20

Demonstration Mode 20

Alarm 20 Care and Cleaning 21 Service Call Check 21 Specifications 21 Cooking Guides 1 - G

WARNING

IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.

To reduce the risk of fire in the oven cavity:

a. Do not overcook food. b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven. c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled. d. Look at the oven from time to time when food is heated in disposable containers made of plastic, paper

or other combustible materials for signs of smoke or burning.

e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven

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

To reduce the risk of an explosion or delayed eruptive boiling: Your microwave oven is capable of heating food and beverages very quickly therefore, it is very important that you select the appropriate cooking time and power level for the type and quantity of food to be heated. If you are unsure of the cooking time and power level required, begin with low cooking times and power levels until the food is sufficiently heated evenly throughout. Additionally:

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

considered to be sealed containers. b. Do not use excessive amount of time. c. When boiling liquids in the oven, use a wide-mouthed container. d. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids. e. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting

a spoon or other utensil into the container.

This oven is for home food preparation only and should only be used for heating, cooking and defrosting food and beverage. It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.

Never operate the oven whilst any object is caught or jammed between the door and the oven. Do not try to adjust or repair the oven yourself.

It is hazardous for anyone other than a qualified service technician trained by SHARP to carry out any service or repair operation. Especially those which involve the removal of a cover which gives protection against exposure to microwave energy are very hazardous.

Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified service technician trained by SHARP. It is particularly important that the oven door closes properly and that there is no damage to: (1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven cavity (buckled or deformed), (4) Burn marks on the door seal faces.

Do not bump, or catch utensils, loose clothes and your accesories on the door safety latches when removing food from the oven.

Never poke an object, particularly a metal object, through a grille or between the door and the oven while the oven is operating.

Never tamper with or deactivate the door safety latches. Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enough

heat from the food can transfer through utensils to cause skin burns.

Should the power supply cord become damaged, it must be replaced with a special cord supplied by a SERVICE CENTER APPROVED BY SHARP. And it must be replaced by a qualified service technician trained by SHARP.

If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP. Avoid steam burns by directing steam away from the face and hands.

Slowly lift the furthest edge of a dish's cover and microwave plastic wrap and carefully open popcorn and oven cooking bags away from the face.

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

To prevent the turntable from breaking:

a. Before cleaning the turntable with water, leave the turntable to cool. b. Do not place anything hot on a cold turntable. c. Do not place anything cold on a hot turntable.

Do not place anything on the outer cabinet. This appliance must be earthed. Do not store food or any other items inside the oven. Make sure the utensil does not touch the interior walls during cooking. 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. This appliance is not intended for use by young children or infirm persons without supervision. Young children should be supervised to ensure that they do not play with the appliance.

SPECIAL NOTES

DO DON’T

Eggs, fruits, vegetables, nuts, seeds, sausages and oysters

Popcorn

Baby food

General

* Puncture egg yolks and whites and

oysters before cooking to prevent "explosion".

* Pierce skins of potatoes, apples,

squash, hot dogs, sausages and oysters so that steam escapes.

* Use specially bagged popcorn for the

microwave oven.

* Listen while popping corn for the

popping to slow to 1-2 seconds.

* Transfer baby food to small dish and

heat carefully, stirring often. Check for suitable temperature to prevent burns.

* Remove the screw cap and teat

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

* Food with filling should be cut after

heating, to release steam and avoid burns.

* Use a deep bowl when cooking liquids

or cereals to prevent boiling over.

* Cook eggs in shells. This prevents

"explosion", which may damage the

oven or injure yourself. * Reheat whole eggs. * Overcook oysters. * Dry nuts or seeds in shells.

* Pop popcorn in regular brown bags or

glass bowls. * Exceed maximum time on popcorn

package.

* Heat disposable bottles. * Overheat baby bottles.

Only heat until warm. * Heat bottles with nipples on.

* Heat baby food in original jars.

* Heat or cook in closed glass jars or air

tight containers.

* Deep fat fry. * Heat or dry wood, herbs, wet papers,

clothes or flowers. * Operate the oven without a load (i.e. an

absorbing material such as food or wa-

ter) in the oven cavity.

Liquids (Beverages)

Canned foods

Sausage rolls, Pies, Christmas pudding

Meats

Utensils

Aluminium foil

Browning dish

* For boiling or cooking liquids see

WARNING on page 1 to prevent the explosion and delayed eruptive boiling.

* Remove food from can.

* These foods have high sugar and/or

fat contents.

* Cook for the recommended time.

* Use a microwave proof roasting rack

to collect drained juices.

* Check the utensils are suitable for

MICROWAVE cooking before you use them.

* Use to shield food to prevent over

cooking.

* Watch for sparking. Reduce foil or

keep clear of cavity walls.

* Place a suitable insulator such as

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

* Heat for longer than recommended

time. See REHEATING-FOOD

CHART on page 0.

* Heat or cook food while in cans.

* Overcook as they may catch fire.

* Place meat directly on the turntable for

cooking.

* Use metal utensils for MICROWAVE

cooking. Metal reflects microwave

energy and may cause an electrical

discharge known as arcing.

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

Sparking can damage the cavity.

* Exceed the preheating time recom-

mended by the manufacturer. Exces-

sive preheating can cause the glass

turntable to shatter and/or damage

internal parts of the oven.

INSTALLATION INSTRUCTIONS

1. Remove all packing materials from the oven cavity and the feature sticker from the oven door panel (if available). Check the unit for any damage, such as a misaligned door, damaged door seals around the door or dents inside the oven cavity or on the door. If there is any damage, please do not operate the oven until it has been checked by the SHARP SERVICE CENTER and repaired, if necessary.

2. Accessories provided

1) Turntable 2) Roller Stay 3) Operation Manual (with Recipe Section)

3. Fit the roller stay and turntable referring to OVEN DIAGRAM below. Place the roller stay on the bottom of oven and seat the turntable on the roller stay, while aligning well with the coupling in the center. NEVER use the oven without the turntable and roller stay.

4. The oven should not be installed in any area where heat and steam are generated, for example, next to a conventional oven unit. The oven should be installed so as not to block ventilation openings. Allow space of at least 15cm from top of the oven for air ventilation. This oven is not designed to be built-in to a wall or cabinet.

5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal injury for failure to observe the correct electrical connecting procedure. The A.C. voltage and frequency must correspond to the one indicated on the rating plate on the back of the oven.

6. This appliance must be properly earthed to prevent an electric shock due to an electrical short circuit or a deterioration in the insulation of wires and electrical parts. EARTHING INSTRUCTIONS Earth the 30 mm exposed lead of the earth wire into the ground. CAUTION: Never connet the earth wire to a gas or plastic water pipe as they will not act as a proper grounding.

7. IMPORTANT: The wires in power supply cord are colored in accordance with the following code:

Green-and-yellow : Earth Blue : Neutral

Brown : Live As the colors of the wires in the power supply cord of this appliance may not correspond with the colored marking identifying the terminals in your plug, proceed as follows: The wire which is colored green-and-yellow must be connected to the terminal in the plug which is marked with the letter E or by the earth symbol The wire which is colored blue must be connected to the terminal which is marked with the letter N or colored blue. The wire which is colored brown must be connected to the terminal which is marked with the letter L or colored brown.

or colored green or green-and-yellow.

OVEN DIAGRAM

1. Door open button

2. Oven lamp

3. Door hinges

4. Door safety latches

5. See through door

6. Door seals and sealing surfaces

7. Coupling

8. Waveguide cover (Do not remove)

8445

9. Touch control panel (see page 4)

10. Liquid crystal display

11. Ventilation openings

12. Power supply cord

13. Rating plate

14. Turntable

15. Roller stay

16. Earth wire

B C

OPERATION OF TOUCH CONTROL PANEL

The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control panel.

An entry signal tone should be heard each time you press the control panel to make a correct entry.

In addition an audible signal will sound for approximately 2 seconds at the end of the cooking cycle, or 4 times when cooking procedure is required.

Control Panel Display

Indicator

Touch Control Panel Layout

EXPRESS DEFROST PAD Press to select the Express Defrost menu.

EASY DEFROST PAD Press to defrost meat by entering the weight.

NUMBER PADS Press to enter cooking time, clock time or weight of food.

REHEAT PADS Press corresponding pad to reheat chosen menus and desired serving.

AUTO COOK PADS Press corresponding pad to cook chosen menus and desired serving.

POWER LEVEL PAD

•Press to select microwave power setting.

If not pressed, 100 %

(HIGH POWER) is automatically selected.

•Press to alter the cooking result for automatic operations.

(less/more setting)

STOP/CLEAR PAD

•Press to clear during programming.

•Press once to stop operation of oven during cooking; press twice to cancel cooking program.

SLOW COOK PAD Press to cook slowly and longer time.

CLOCK PAD Press to set clock, child lock, demonstration mode or timer.

INSTANT COOK/START PAD

•Press to start oven after setting programs.

•

Press once to cook for 1

minute at 100 % (HIGH POWER) or increase by 1 minute multiples each time this pad is pressed during cooking.

BEFORE OPERATING

Getting Started

Step

Plug the oven into a power point. Ensure the door is closed.

Procedure Pad Order Display

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

Clock Setting

* To enter the present time of day e.g. 11:34 (AM or PM).

Step

Press the CLOCK pad.

Procedure Pad Order Display

Enter the correct time of day by pressing the numbers in sequence.

Flashing four eights.

STOP

CLEAR

Only the dots will remain.

CLOCK

The dots will flash on and off.

Press the CLOCK pad again.

CLOCK

This is a 12 hour clock. If you attempt to enter an incorrect clock time (Ex. 13:45), will appear in the display. Press the STOP/CLEAR pad and re-enter the time of day (Ex. 1:45). The clock of the oven works based on the frequency of power source. So it may gain or lose in some area where the frequency varies. It is recommended that you should adjust the time occasionally. If you wish to know the time of day during the cooking mode, press the CLOCK pad. As long as your finger is pressing the CLOCK pad, the time of day will be displayed.

Stop/Clear

Press the STOP/CLEAR pad once to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

To Cancel a Program During Cooking

Press the STOP/CLEAR pad twice.

MICROWAVE COOKING TECHNIQUES

Arrange food carefully

Watch cooking time

Cover foods before cooking

Shield foods

Stir foods

Turn foods

Rearrange foods

Allow standing time

Place thickest areas toward outside of dish.

Cook for the shortest amount of time indicated and add more time as needed. Food severely over-cooked can smoke or ignite.

Check recipe for suggestions: paper towels, microwave plastic wrap or a lid. Covers prevent spattering and help foods to cook evenly. (Helps keep oven clean)

Use small pieces of aluminium foil to cover thin areas of meats or poultry in order to avoid overcooking.

From outside to center of dish once or twice during cooking, if possible.

Foods such as chicken, hamburgers or steaks should be turned over once during cooking.

Like meatballs halfway through cooking both from top to bottom and from the center of the dish to the outside.

After cooking ensure adequate standing time. Remove food from oven and stir if possible. Cover for standing time which allows the food to finish cooking without overcooking.

Check for doneness

Condensation

Browning dish

Microwave safe plastic wrap

Microwave safe plastic

cookware

Look for signs indicating that cooking temperature has been reached. Doneness signs include:

– Food steams throughout, not just at edge. – Poultry thigh joints move easily. – Pork and poultry show no pinkness. – Fish is opaque and flakes easily with a fork.

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

When using a browning dish or self-heating material, always place a heat-resistant insulator such as a porcelain plate under it to prevent damage to the turntable, roller stay and coupling due to heat stress. The preheating time specified in the dish's instructions must not be exceeded.

For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.

Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.

MANUAL OPERATIONS

Microwave Time Cooking

When cook under microwave manually, first enter the cooking time, then the power level. You can program up to 99 minutes, 99 seconds. There are five different power levels.

–

10%

–

(LOW)

Power level

Display

Examples

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

If a power level is not selected, then 100% (HIGH POWER) is automatically used.

*Suppose you want to cook vegetables for 2 minutes 30 seconds on 100% (HIGH POWER).

Step

Enter desired cooking time.

Procedure Display

–

Keeping food warm

–

30%

–

(MEDIUM

–

LOW)

–

Defrost,

–

Softening

–

butter

–

Pad Order

–

50%

–

(MEDIUM)

–

Delicate Food such as

–

Eggs or Seafood

–

(MEDIUM

–

HIGH)

–

70%

–

100%

–

(HIGH)

–

Raw meat,

–

Vegetables,

–

Rice or Pasta

–

START will flash on and off.

Press the INSTANT COOK/ START pad.

INSTANT COOK

START

The timer begins to count down.

To lower the power press the POWER LEVEL pad until desired power level is displayed.

* Suppose you want to cook Fish Fillets for 10 minutes on 50% (MEDIUM POWER).

–

Step

Enter desired cooking time.

Procedure Pad Order Display

START will flash on and off.

Select power level by pressing the POWER

LEVEL pad as required (for 50% press three times).

Press the INSTANT COOK/ START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer begins to count down.

If the door is opened during cooking process, the cooking time in the readout automatically stops. The cooking time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.

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

Sequence Cooking

Your oven can be programed for up to 3 cooking sequences, switching from one variable power setting to another automatically. * Suppose you want to cook for 10 minutes on 50% (MEDIUM POWER) followed by 5 minutes on

100% (HIGH POWER).

Step

Enter desired cooking time.

Procedure Pad Order Display

START will flash on and off.

Select power level by pressing the POWER LEVEL pad as required.

(for 50% press three times)

For second sequence, enter desired cooking time. (If power is not selected the

oven will operate at 100%).

Press the INSTANT COOK/ START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer begins to count down. When it reaches zero,

the second sequence will appear and the timer will begin to count down again.

Instant Cook™

For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on 100% (HIGH POWER).

Step

Press the INSTANT COOK/ START pad. (Within 3 minutes of

closing the door.)

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

Procedure Pad Order Display

INSTANT COOK

START

The timer begins to count down.

Increasing Time During the Cooking Program

Cooking time can be added during a cooking program using the INSTANT COOK/START pad.

* Suppose you want to increase the cooking time by 2 minutes during 5 minutes on 50% (MEDIUM

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

Step

Enter desired cooking time.

Procedure Pad Order Display

Select power level by pressing the POWER LEVEL pad as required.

(for 50% press three times)

Press the INSTANT COOK/ START pad.

Press the INSTANT COOK/ START pad twice to increase the cooking time

by two minutes.

POWER

LEVEL

x 3

INSTANT COOK

START

INSTANT COOK

START

x 2

START will flash on and off.

The timer starts to count down.

The timer keeps on counting down.

NOTE You cannot use this function for SLOW COOK.

Slow Cook

To select SLOW COOK HIGH, press the SLOW COOK pad once. To select SLOW COOK LOW, press the SLOW COOK pad twice.

The SLOW COOK setting is designed for food which needs longer cooking time. For example, stewing, braising, boiling soup or Chinese desserts of liquid type. The SLOW COOK setting provides two choices: SLOW COOK HIGH or SLOW COOK LOW. The maximum cooking time is 2 hours for each choice when cook manually.

* Suppose you want to cook stew chicken on SLOW COOK HIGH for 1 hour 30 min: —

Step

Press the SLOW COOK pad once.

Enter desired cooking time.

Procedure Pad Order Display

SLOW COOK

x 1

START will flash on and off.

Press

the INSTANT

START

pad.

COOK/

INSTANT COOK

START

The cooking time will count down to zero. After cooking the oven will "beep".

NOTE 1. If you need to check the food doneness during cooking, you can press the STOP/CLEAR pad

once and open the oven door, then check and stir. After that close the door and press the INSTANT COOK/START pad to resume cooking.

2. Combination of HIGH and LOW for cooking in 2 stages is possible. But combination between SLOW COOK and other features is not possible.

3. If you wish to know the level of slow cook during cooking, press the POWER LEVEL pad. As long as your finger is pressing the POWER LEVEL pad, H (SLOW COOK HIGH) or L (SLOW COOK LOW) will be displayed.

SPECIAL NOTES ON SLOW COOKING

For better cooking result, always try to:

1. Cut the ingredients into smaller pieces.

2. Add in adequate liquid as medium (eg: water, sauce) and try to submerge the ingredients into the liquid in order to avoid scorching. This is especially important when stew meat or chicken soup is prepared.

3. When soup or large quantity is prepared, make sure that the water level is at least 1 from the rim of casserole, otherwise spill over may result.

4. Do not add too much seasonings or salt at the initial stage of cooking. Try to add (especially salt) soon after or just after finish.

5. Cook with the casserole lid on. Also please do not open the lid during cooking as this may disturb the cooking sequence.

6. Stir and stand after cooking.

/2 inches (3.8cm)

AUTOMATIC OPERATIONS

Notes for Automatic Operations

1. When using the automatic features, carefully follow the details provided in each Menu Guide to achieve the best result. If the details are not followed carefully, the food may be overcooked or undercooked or displayed.

2. Food weighing more or less than the quantity or weight listed in each Menu Guide, cook manually.

3. To change the final cooking or defrosting result from the standard setting, press the POWER LEVEL pad once (MORE) for more cooking time or twice (LESS) for less cooking time after selecting desired setting. Refer to page 19.

4. The final cooking result will vary according to the food condition (e.g.initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.

5. To avoid children's misuse, each AUTO COOK and REHEAT function pad can be used only within 3 minutes after cooking completion, closing the door or pressing the STOP/CLEAR pad.

6. To defrost foods above or below the weights allowed on the EXPRESS DEFROST MENU GUIDE, use EASY DEFROST or defrost manually.

8. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example,

will be displayed if more or less than weight or quantity of foods suggested in Easy Defrost Menu Guide is programed when the INSTANT COOK/START pad is pressed. To clear, press the STOP/CLEAR pad and reprogram.

0.35kg would become 0.4kg.

Auto Cook

The AUTO COOK allows you to cook 6 popular foods. Follow the details provided in Auto Cook Menu Guide on pages 12 and 13.

may be

* Suppose you want to cook 2 Baked Potatoes.

Step

Press the Baked Potato pad until desired quantity is displayed (for 2 pieces press twice).

Procedure Pad Order Display

BAKED

POTATO

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

Press the INSTANT COOK/ START pad.

INSTANT COOK

x 2

After about 2 sec.

Cooking starts and the cooking time will begin counting down. When a 4 times "beep" sound is heard, the oven stops. CHECK will flash on and off.

START will flash on and off.

START

The cooking time will continue counting down. When it reaches zero, the oven will "beep".

Auto Cook Menu Guide

PAD

Rice

Times of Pressing

1 2

Congee

Times of Pressing

1 2

Menu Variation

QUANTITYMENU

1-2 serves

Serving (s) Rice Water

1 serve (1-2 persons) 150g 250ml 2 serves (3-5 persons) 300g 480ml

1-2 serves

Serving (s) Rice Water

1 serve (1-2 persons) 2 serves (3-5 persons)

★

Congee with Pallock Fish and Peanuts Ingredients: 100g Pallock Fish (fried; chopped) (3-5 persons) 50g Peanuts

NOTE

★

Congee with Salted Pork and Preserved Duck Eggs Ingredients: approx. 230g ( (3-5 persons) 2 Preserved Duck Eggs (diced)

NOTE The ingredients can be added 10 min. before finish.

50g 80g

1 slice Salted Turnip (chopped) 3 Spring Onions (chopped)

The ingredients can be added just after finish, with salted turnip and spring onions as garnish and sprinkles on top.

750ml

1400ml

PROCEDURE

• Wash rice until water runs clear.

• Place rice and water into a deep

casserole (about 2 for 30 mins (stir rice a few times during soaking).

) and soak

• Stir and cook with cover.

• After cooking, stir lightly and

stand for 5 mins with a cover.

• Wash rice until water runs clear.

• Place rice and water into a deep

casserole (about 2 for 30 mins (stir rice a few times during soaking).

) and soak

• Stir and cook uncovered.

• After cooking, stir lightly and

stand for 5 mins.

/2 lb) Lean Pork (chopped)

–

Porridge

Times of Pressing

1 2

Serving (s) Rice Water

1 serve (1-2 persons) 2 serves (3-5 persons)

1-2 serves • Wash rice until water runs clear.

• Place rice and water into a deep

100g 160g

1200ml 2200ml

• Stir and cook uncovered.

• After cooking, stir lightly and

Menu Variation

You can enjoy the variation by putting some ingredients into Porridge just after finish or 10 mins before finish.

★

NOTE Water temperature should be about 20°C at initial cooking.

Chicken Porridge: 200g Chicken (cut small pieces, precooked) (3-5 persons) Spring Onion, cut 3cm long

★

Fish Porridge: 250g Fish (precooked) (3-5 persons) 2 slices Ginger (cut into stripes)

–

casserole (2 serves) and soak for 15 mins (stir rice a few times during soaking).

stand for 5 mins.

for 1 serve, 3 for 2

–

PAD

INITIAL

TEMPERATURE

QUANTITY

(serving per AUTO

COOK pad pressing)

PROCEDURE

Steam Fish 8-12°C

eg: Sea Bream

Red Snapper Carp Pomfret Golden Thread Black Mullet Flatfish Garoupa etc.

Steam Meat

eg: Pork patty

Beef patty Spare rib cubes Chicken pieces etc.

Vegetables

Broccoli (florets) Lettuce (shreds) Asparagus (strips) White Chinese Cabbage (whole or halves) Chinese Celery Cabbage (shreds) Spinach (halves) Onions (shreds) Mange-tout (whole) Corn-on-the-cob (whole or halves) Green Pepper (strips) Kale, Pak Choi

Room temperature

8-12°C

20-25°C

Times of pressing

Serving (s) Weight

1 1 serve 130-199g 2 2 serves 200-300g 3 3 serves 301-420g

(Whole fish)

Serving (s) Weight

1 1 serve 180-289g 2 2 serves 290-400g 3 3 serves 401-520g

(0.1 kg /serve)

1-3 serves

0.1-1.0 kg

• Wash fish thoroughly and remove scales.

• Make a few slits on the skin of fish, pierce the eyes of fish.

• Put on a shallow dish, 22-28 cm in diameter.

• Sprinkle lightly with water, salt and oil.

• Put green onion and ginger slices on top.

• Cover with microwave wrap or glass lid.

• After cooking, stand covered for 2 minutes.

• Marinate the meat.

• For meat patty, try to

make it a thin layer especially in the center.

• Put on a shallow dish, 22-28 cm in diameter.

• Cover with microwave wrap or glass lid.

• After cooking, stand covered for 2 minutes.

• Wash vegetables, then remove excess water.

• Cut & trim the vegetables into florets, shreds or strips.

• Put on a flat ceramic plate (28-31cm in diameter), sprinkle sparingly with salt & oil.

• Cover loosely with microwave wrap and cook.

• After cooking, stir.

NOTE 1.

2. For other vegetables that are not suggested here, please cook manually.

Baked Potato

Potato (whole)

For hard type of vegetables, use MORE setting for better result (see page 19), and let it stand for a while after cooking for better results.

20-25°C

Room temperature

1-4 pieces

1 piece,

(

approx. 250 g

•

Use washed new potatoes.

• Pierce a few times with fork on each side.

• Place on outside of

)

turntable. If one piece only, place on the center.

•

The oven will "beep" and stop, CHECK will flash on and off. Turn over potatoes and press INSTANT COOK/ START pad to continue cooking.

•

After cooking, stand and covered with aluminium foil for 3-10 minutes.

Reheat

The REHEAT allows you to reheat 4 popular foods.

Follow the details provided in Reheat Menu Guide.

* Suppose you want to reheat 2 cups of Beverage.

Procedure DisplayPad Order

Press the Beverage pad until desired quantity is displayed (for 2 cups press twice).

BEVERAGE

x 2

After about 2 sec.

Cooking starts and the cooking time will begin counting down.When it reaches zero, the oven will "beep".

Reheat Menu Guide

Dish

Lunch/Dinner Plate Meat Dish Fried Noodles Plate of Rice

Soup

Beverage

Coffee Tea Water

Bread

(Note: Reheating result varies with the

kind of bread and its condition.)

INITIAL

TEMPERATURE

4-12°C Refrigerated temperature

20-25°C

Room

temperature

20-25°C

Room

temperature

20-25°C

Room

temperature

QUANTITY

(serving per REHEAT

pad pressing)

1-2 serves

1 serve,

(

approx. 200g

1–4 bowls

1 bowl,

(

approx. 250ml

1–4 cups

1 cup,

(

approx. 250ml

1–4 pieces

1 piece,

(

approx. 50g

)

PROCEDURE

•

Take out the dish from the refrigerator.

• Cover with microwave wrap or glass lid.

• After reheating, stir and stand covered for 2 minutes.

• Place in a Pyrex bowl or Chinese ceramic bowl.

• No cover.

• Place on center of turntable (1 bowl).

(For 2–4 bowls, place along the rim of turntable.)

• After reheating, stir.

• No cover.

• Place on center of turntable (1 cup).

(For 2–4 cups, place along the rim of turntable.)

• After reheating, stir.

• For 1-2 pcs, put onto a paper towel

and cover with another paper towel.

• For 3-4 pcs, put onto a plate lined with paper towel and cover with another paper towel.

• When you reheat only one piece of bread, place it on center.

Express Defrost

1.Minced Meat

2.Chicken Pieces

3.Steak/Chops

* Suppose you want to defrost 0.2 kg of Minced Meat.

Step

Press the EXPRESS DEFROST pad until the desired menu number is

displayed (for Minced Meat press once).

Press the INSTANT COOK/ START pad.

Procedure Pad Order Display

INSTANT COOK

EXPRESS DEFROST rapidly defrosts 3 types of meat in specific weights. Follow the details provided in Express Defrost Menu Guide on page 16.

EXPRESS DEFROST

x 1

START

Open the door. Turn over and rearrange. Shield the defrosted portions. Close

the door.

Press the INSTANT COOK/ START pad.

INSTANT COOK

START

START will flash on and off.

The defrosting time will begin counting down. When a 4 times "beep" sound is heard, the oven stops. CHECK will flash on and off.

START will flash on and off.

The defrosting time will continue counting down. When it reaches zero, the oven will "beep".

Express Defrost Menu Guide

No.

Minced Meat

Chicken Pieces

(Mid-joint of chicken wings)

Steaks Chops

Beef

QUANTITY

0.2 kg

0.35 kg

0.3 kg

PROCEDURE

• Place frozen minced meat on a shallow dish. The oven will "beep" and stop, CHECK will flash on

•

and off. Remove defrosted portions, turn shield edges with foil strips.

• Press start to continue defrosting.

• After defrost time, stand covered with

aluminium foil for 3-5 minutes.

• Place mid-joint of chicken wings on a shallow dish. The

oven will "beep" and stop,

•

• Press start to continue defrosting.

• After defrost time, stand covered with

•

• Press start to continue defrosting.

• After defrost time, stand covered with

Turn over, rearrange and shield the

and off. defrosted portions.

aluminium foil for 5 minutes.

Shield thin end of chops or steaks with foil. Position the food with thinner parts in the center in a single layer on a shallow dish. If pieces are stuck together, try to separate as soon as possible. The oven will "beep" and stop, CHECK will flash on and off. T defrosted portions.

aluminium foil for 5 minutes.

urn over, rearrange and shield the

CHECK will flash on

over and

NOTE 1. When freezing minced meat, shape it into flat even sizes.

2. For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary interleave with freezer plastic to separate layers. This will ensure even defrosting.

3. It is also a good idea to label the packs with the correct weights.

Easy Defrost

EASY DEFROST will automatically compute the microwave power and defrosting time. Follow the details provided in Easy Defrost Menu Guide on page 18.

* Suppose you want to defrost 1.0 kg of Chicken Pieces.

Step

Press the EASY DEFROST pad.

Procedure Pad Order Display

Press the number pads to enter weight.

Press the INSTANT COOK/ START pad.

Open the door. Turn over and rearrange. Shield the defrosted portions. Close

the door.

Press the INSTANT COOK/ START pad.

EASY

DEFROST

x 1

KG will flash on and off.

START will flash on and off.

INSTANT COOK

START

The defrosting time will begin counting down. When a 4 times "beep" sound is heard, the oven stops. CHECK will flash on and off.

START will flash on and off.

INSTANT COOK

START

The defrosting time will continue counting down. When it reaches zero, the oven will "beep".

Easy Defrost Menu Guide

Steaks Chops

Minced Meat

Beef

Roast Meat

Beef/Pork/Lamb

Poultry

Chicken Pieces

QUANTITY

(MIN. – MAX.)

0.1 - 2.0 kg

0.5 - 2.0 kg

1.0 - 2.0 kg

0.1 - 2.0 kg

PROCEDURE

• Shield thin end of chops or steaks with foil.

• Position the food with thinner parts in the

center in a single layer on a shallow dish. If pieces are stuck together, try to separate as soon as possible.

• Half way the oven will "beep" and stop, CHECK will flash on and off. Turn over, rearrange and shield the defrosted portions.

• Press start to continue defrosting.

• After defrost time, stand covered with

aluminium foil for 5-30 minutes.

• Place frozen minced meat on a shallow dish. Shield edges.

• Half way the oven will "beep" and stop, CHECK will flash on and off. Remove defrosted portions, turn over and shield edges with foil strips.

• Press start to continue defrosting.

• After defrost time, stand covered with

aluminium foil for 5-30 minutes.

• Shield the edge with foil strips about 2.5cm wide.

• Place joint with lean side face upwards (if possible) on a shallow dish.

• Half way the oven will "beep" and stop, CHECK will flash on and off. Turn over and shield the defrosted portions.

• Press start to continue defrosting.

• After defrost time, stand covered with

aluminium foil for 10-30 minutes.

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

• Place breast side down on a shallow dish.

• Half way the oven will "beep" and stop, CHECK

will flash on and off. Turn over and shield the defrosted portions.

• Press start to continue defrosting.

• After defrost time, stand covered with

aluminium foil for 15-30 minutes.

NOTE After standing run under cold water to

remove giblets if necessary.

• Shield the exposed bone with foil.

• Place chicken pieces on a shallow dish.

• Half way the oven will "beep" and stop, CHECK

will flash on and off. Turn over, rearrange and shield the defrosted portions.

• Press start to continue defrosting.

• After defrost time, stand covered with

aluminium foil for 5-30 minutes.

Food not listed in the Guide can be defrosted manually using Medium Low power (30%).

NOTE 1. When freezing minced meat, shape it into flat even sizes.

2. For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary interleave with freezer plastic to separate layers. This will ensure even defrosting.

3. It is also a good idea to label the packs with the correct weights.

OTHER CONVENIENT FEATURES

Less/More Setting

The cooking times programed into the automatic menus are tailored to the most popular tastes. To adjust the cooking time to individual preference, simply press the POWER LEVEL pad as adjustment. Press once for more cooking or twice for less cooking.

The Less/More setting can be used to adjust the cooking time of the following features:—

– AUTO COOK – REHEAT – EXPRESS DEFROST – EASY DEFROST

(1) AUTO COOK * Suppose you want to cook 2 Baked Potatoes for less time than the standard setting.

Step

Press the Baked Potato pad twice.

Press the POWER LEVEL pad twice within 2 seconds.

For REHEAT, follow this same procedure using the desired REHEAT pad instead of AUTO COOK pad in step 1.

(2) EASY DEFROST * Suppose you want to defrost 1.0kg of Chicken Pieces for more time than the standard setting.

Step

Press the EASY DEFROST pad.

Procedure Pad Order Display

BAKED

POTATO

x 2

POWER

LEVEL

x 2

Procedure Pad Order Display

EASY

DEFROST

KG will flash on and off.

Press the number pads to enter weight.

START will flash on and off.

Press the POWER LEVEL pad once.

Press the INSTANT COOK/ START pad.

For EXPRESS DEFROST select the menu using the EXPRESS DEFROST pad instead of the EASY DEFROST pad in step 1, and go to step 3.

POWER

LEVEL

x 1

INSTANT COOK

START

Timer

Use this feature as a general purpose timer. Examples include:

timing boiled eggs cooked on the stove top; or timing the recommended standing time of food.

You can enter any time up to 99 minutes, 99 seconds. If you want to cancel the timer during the count down phase, simply press STOP/CLEAR pad and the display will return to showing time of day.

* Suppose you want to set the timer to 3 minutes for boiling an egg on the stove top.

Step

Enter desired time.

Procedure Pad Order

Display

START will flash on and off.

Once the egg has come to the boil in the saucepan you can start the timer.

Press the CLOCK pad.

Child Lock

If the oven is accidentally started with no food/liquid in the cavity, the oven could be damaged.

To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.

To set the Child Lock, press the CLOCK pad and the number pad , then press the INSTANT COOK/ START pad and hold for 3 seconds. will appear in the display. The Control Panel is now locked, each time a pad is pressed, the display will show .

To unlock the control panel, press the CLOCK pad, the number pad time of day is displayed and the oven is ready to use.

CLOCK

The timer begins to count down. When the timer reaches zero, the oven will "beep".

and the STOP/CLEAR pad. The

Demonstration Mode

This feature is mainly for use by retail outlets, and also allows you to practice the key operation.

To demonstrate, press the CLOCK pad and the number pad , then press the INSTANT COOK/START pad and hold for 3 seconds. will appear in the display. Cooking operations can now be demonstrated with no power in the oven. For example, press INSTANT COOK/START pad, and the display will show and count down to zero at ten times the speed faster than normal. When the timer reaches zero, the oven will "beep".

To cancel, press the CLOCK pad, the number pad and the STOP/CLEAR pad.

Alarm

Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times after 2 minutes. If you do not remove the food at that time, the oven will "beep" 3 times after 4 minutes and 6 minutes.

CARE AND CLEANING

Disconnect the power supply cord before cleaning or leave the door open to inactivate the oven.

CLEAN THE OVEN AT REGULAR INTERVALS - keep the oven clean, or it could lead to deterioration of the surface. This could adversely affect the life of the appliance and possibly result in a hazardous situation.

Exterior:

The outside may be cleaned with mild soapy warm water, wipe clean with a damp cloth. Avoid the use of harsh abrasive cleaners.

Door:

Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to remove any spills or splatters. Do not use abrasive cleaner.

Control Panel:

Wipe the panel with a cloth dampened slightly with water only. Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.

Interior walls:

To clean the interior surfaces, wipe with a soft cloth and warm water for hygienic reasons. After use wipe the waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes may overheat and begin to smoke or catch fire. Do not remove the waveguide cover. DO NOT USE A COMMERCIAL OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN. Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

SERVICE CALL CHECK

Please check the following before calling for service: Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Heat the water for two minutes on HIGH power. A. Does the oven lamp light? YES _______ NO _______ B. Does the cooling fan work? YES _______ NO _______

(Put your hand over the rear ventilation openings.)

C. Does the turntable rotate? YES _______ NO _______

(The turntable can rotate clockwise or counterclockwise. This is quite normal.) D. After two minutes, did an audible signal sound? YES _______ NO _______ E. Is the water inside the oven hot? YES _______ NO _______

If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter box. If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTER APPROVED BY SHARP.

NOTE: 1. If time in the display is counting down rapidly, check Demonstration Mode (See P20 for detail).

2. If you cook the food for more than 40 minutes on 100% (HIGH POWER), the microwave power will be automatically reduced to avoid overheating.

SPECIFICATIONS

AC Line Voltage Refer to the rating plate. AC Power Required 1.60 kW Output Power 1100 W* (IEC test procedure) Microwave Frequency 2450 MHz** (Class B/Group 2) Outside Dimensions 520mm(W) x 302mm(H) x 420mm(D) Cavity Dimensions 374mm(W) x 227mm(H) x 399mm(D)*** Oven Capacity 34 litre*** Cooking Uniformity Turntable (ø335mm tray) system Weight Approx. 17 kg

* This measurement is based on the international Electrotechnical Commission's standardized method for

measuring output power.

** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International

Standard CISPR11.

***

Internal capacity is calculated by measuring maximum width, depth and height. Actual capacity for holding food is less.

COOKING GUIDES

CONTENTS COOKING GUIDE

HELPFUL HINTS

1 - 4

SHARP CORPORATION

COOKWARE

AND

UTENSIL GUIDE

CHARTS

RECIPES

11-17

TINSEA965WRRZ - F32

Printed in Thailand

HELPFUL HINTS

1. THE ARRANGEMENT Arrange foods carefully. Place thickest areas toward outside of dish.

2. TURNING Foods such as poultry and joints of meat should be turned over after half the

cooking time.

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

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

5. SHIELDING Shield using small pieces of aluminium foil to shield thin areas of meat, fish

and poultry or edges of cakes to prevent overcooking.

7. STIRRING Stir foods from the outside to the center of the dish, once or twice during

cooking if possible. Eg. Casseroles and Sauces.

9. DENSITY The depth to which microwaves penetrate food varies depending on the food's

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

11. STARTING TEMPERATURE Frozen or refrigerated foods take longer to heat than food at room tempera-

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

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

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

allow steam to escape.

TOMATO

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

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

8. SIZE Small pieces cook faster than large ones. To speed up cooking, cut pieces

smaller than 5 cm so microwaves can penetrate to the center from all sides. For even cooking, make all the pieces the same size.

10. FAT AND BONE Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.

Large fatty areas or excess drippings in dish attract energy away from meat, and slows cooking. Center bones do not affect cooking, but bone on the side of meat conducts heat to the areas next to it.

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

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

EGG

13.CONDENSATION Condensation is a normal part of microwave cooking. The humidity and

moisture in food will influence the amount of condensation in the oven. Generally, covered foods will not cause as much condensation as uncovered foods. Ensure that the ventilation openings are not blocked.

14.GENERAL Your microwave oven is capable of heating food and beverages very quickly

therefore, it is very important that you select the appropriate cooking time and power level for the type and quantity of food to be heated. If you are unsure of the cooking time and power level required, begin with low cooking times and power levels until the food is sufficiently heated evenly throughout.

GLOSSARY OF TERMS

SPOON MEASURES

1 tablespoon = 20 mL 1 teaspoon = 5 mL

/2 teaspoon = 2.5 mL

/4 teaspoon = 1.25 mL

LIQUID MEASURES

Cups

1 cup = 250 mL = 8 fl. oz.

/2 cup = 125 mL = 4 fl. oz.

/3 cup = 80 mL =

/4 cup = 60 mL = 2 fl. oz.

CUP MEASURES

1 cup flour 140 g 41/2 oz. 1 cup sugar 250 g 8 oz. 1 cup brown sugar 185 g 6 oz. 1 cup icing sugar 185 g 6 oz. 1 cup butter/margarine 250 g 8 oz. 1 cup honey/golden syrup 375 g 12 oz. 1 cup fresh breadcrumbs 60 g 2 oz. 1 cup crushed biscuits 125 g 4 oz. 1 cup uncooked rice 220 g 7 oz. 1 cup mixed fruit 185 g 6 oz. 1 cup chopped nuts 125 g 4 oz. 1 cup coconut 90 g 3 oz.

DRY INGREDIENTS

Metric

15 g = 30 g = 1 oz. 60 g = 2 oz.

90 g = 3 oz. 125 g = 4 oz. 185 g = 6 oz. 250 g = 8 oz. 500 g = 1 lb.

1000 g = 2 lb.

NOTE

• Recipes in this book use standard metric equipment approved by the Australian Standards Association.

• All spoon and cup measures are level.

• All recipes in this book that include eggs require 55 g

unless otherwise specified.

Metric Imperial

(1 kg)

2.5 fl. oz.

Metric

Imperial

/2 oz.

Imperial

GENERAL INFORMATION

DEFROSTING

Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results.

Once frozen meat is thawed, it begins to lose its juices.

With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality.

Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cook before the center is thawed. MEDIUM LOW is fast enough to be convenient but gentle enough to give good results.

POULTRY Start thawing poultry breast-side down; shield warm

areas and turn over after half the time. Let poultry stand 30 to 60 minutes after thawing, until giblets and neck can be removed and breast meat under wings is completely thawed.

CUTS OF MEAT Break up or separate minced beef, cubed meat, chicken

pieces or fish fillets after one-third of thawing time. Remove any thawed pieces. Place remainder in baking dish to complete thawing. Turn over roasts, steaks, chops or chicken. Separate as soon as possible.

JOINTS Turn over large roasts after half the time. As you turn,

touch the meat to find warm areas and shield these with small pieces of foil. Let roast stand 30 to 45 minutes after defrosting time. Thaw meats and poultry only until they can be pierced in the center with a skewer. Surface or cavity should feel cool but not icy. Cook as soon as possible to prevent loss of juices.

REHEATING

Foods reheated in the microwave oven taste freshly cooked, not reheated. Suit the power level to the food. A bowl of leftover vegetables can be reheated at HIGH,

while lasagne, which contains sensitive cheese and cannot be stirred, should be reheated at MEDIUM HIGH or MEDIUM.

CASSEROLES Cover dish tightly. Stir several times during reheating,

especially if casserole has been refrigerated. If casserole cannot be stirred, reheat at MEDIUM.

MEATS Medium to thin slices reheat best. Cover meat with

sauce or gravy. Cover with microwave plastic wrap to hold in heat. Reheat on MEDIUM.

PLATES OF FOOD Arrange food with thickest parts of meat and bulky

vegetables to outside of the plate. Place quick-to-heat foods in the center. Cover with microwave plastic wrap.

VEGETABLES Wrap large, whole vegetable in microwave plastic wrap.

Cover dishes of vegetables and stir during reheating, if possible.

TOASTING

ALMONDS Place 100 g almonds in a glass dish; cook for 3-3 minutes on HIGH, or until golden brown. Stir almonds every minute during cooking.

SESAME SEEDS

Place

/4 cup sesame seeds in a glass bowl; cook for 2-3

minutes on HIGH, or until golden. Stir every minute.

RECONSTITUTING DRIED FOODS

DRIED FRUITS Place 1 cup of fruit in a bowl, cover with cold water,

and cook for 4 5 minutes before using.

/2-5 minutes on HIGH. Stand covered for

PULSES To soak: Place one cup of any variety of beans in a large

dish, add 2 cups cold water and cover with a lid or plastic wrap. Place in microwave and cook for 5 minutes on HIGH. Then simmer for 30 minutes on MEDIUM LOW. They will then be ready to use. To cook: Rinse pulses. One cup of pulses to 4 cups of boiling water is required for a maximum of 45 minutes on HIGH.

DRIED MUSHROOMS Place in a bowl with 2 cups of water and heat, slowly, 8-

10 minutes on LOW.

COMMONLY ASKED QUESTIONS AND ANSWERS

MICROWAVES COOK FROM THE INSIDE OUT. They certainly do not. Microwaves penetrate foods from the outside to a depth of about 2.5 cm. Small foods, under 5 cm in diameter, are penetrated to the center from all sides. With large foods, energy creates heat in the outer layer; then the heat moves to the center by conduction, as it does conventionally. A few foods may appear to cook more on the inside. One example is an egg. Energy penetrates to the center, where the fatty yolk becomes hotter than the white, and cooks quicker.

YOU CAN'T USE METAL IN A MICROWAVE OVEN. False. Metal reflects microwaves; the oven itself is made

of metal so microwave energy can't escape. Inside the oven, metal slows cooking because it keeps energy from reaching parts of the food. You can use the reflective properties of metal to protect foods which might overcook in some areas.

DISHES DON'T GET HOT IN A MICROWAVE OVEN. Keep your oven mitts handy. A microwave-safe utensil

will not be heated by microwave energy, but it will become hot from contact with hot food. Heat tends to equalise. A warm object heats the air around it, like a radiator in a cool room. When food becomes hot, some of this heat is transferred to the dish.

POINTS TO REMEMBER

As a general guide: HIGH – is ideal for vegetables, fruit, soup, beverages, bacon and sauces. MEDIUM HIGH – for roasting lamb, roasting chicken and fish fillets. MEDIUM – is for roasting beef, pork and simmering; great for casseroles or stews and cooking seafood. MEDIUM LOW – allows you to defrost. LOW – is used to keep foods warm once they are cooked.

• The more food in the microwave oven, the longer it takes to cook.

• Reduce liquids in a microwave recipe because there is not as much evaporation, due to the shorter cooking time.

• Reduce seasonings slightly because flavours will be unbalanced by quantity of liquid. Do not add salt until the end of the cooking process.

• Microwaves cook from the outside to the center, so when arranging foods always place the thicker or more dense portions of food at the outside, with the thinner, less-dense pieces on the inside.

• Foil can be used in the microwave oven success fully.

Just remember two rules:

(a) There must be at least half of the food exposed to the microwaves.

(b) Do not let the foil touch the sides of the oven. Use foil to shield thinner parts of food when defrosting, to prevent over-cooking and drying out.

• All food continues to cook after it leaves the micro

wave oven because the heat is stored in the food and not in the oven.

Standing time required will vary according to the volume and density of food.

e.g. Fish and vegetables – 1-5 minutes Cakes – 3-10 minutes Roasts – 5-15 minutes Cover foods with a lid or foil when standing.

• When reheating foods always cover with a lid,

plastic wrap or paper towel to prevent foods from drying out. Reheat on MEDIUM for best results.

• Always pierce food that has a membrane – for

example eggs, tomatoes, potatoes and kidneys.

• Remember to cover vegetables with a lid or plastic

wrap when cooking.

HINTS

• Always place the stems of vegetables – e.g. cauliflower, broccoli – toward the outside of the dish. The stems are tougher than the flower, so this will ensure even cooking.

• Ice-cream containers were made for freezing food and are not suitable for use in a microwave oven.

• Remember: When melting chocolate in the microwave oven, it holds its shape until stirred. Heat for 2-21/2 minutes per 100 g on MEDIUM. DO NOT COVER.

• Jams and chutneys are great when made in the microwave, as they retain their colour and flavour. As cooking time is so short, less evaporation occurs. Therefore pectin or a jam setting agent is required to make jam set.

• To obtain more juice from oranges, lemons or limes, prick skin, microwave 30 seconds on HIGH and stand 2 minutes before squeezing.

• Warm jam for a quick glaze. Heat 2-3 tablespoons for 30 seconds on HIGH; strain if necessary while hot.

• Soften cream cheese for dips or beating by removing foil wrapper and cooking for 1 minute on MEDIUM LOW.

• To melt marshmallows, place 100 g in a large bowl. Cook for 30 seconds on HIGH.

• To dissolve gelatine, mix 1 teaspoon gelatine with 2 tablespoons water and cook for 20-30 seconds on HIGH. Stir well.

• To blanch almonds place 100 g in a bowl with 1 cup of water. Cook for 5 minutes on HIGH.

• If brown sugar becomes hard, simply soften in the microwave oven. Place a cup at a time in a bowl with a slice of bread. Cover with plastic wrap and cook for 40 seconds on HIGH.

• Soften 6-8 honey-snap biscuits for 30 seconds on HIGH. Shape into base of patty dish for quick tartlet cases.

• Place a chocolate after-dinner mint on top of 6 patty

cakes; arrange cakes evenly on turntable. Cook about 50-60 seconds on HIGH, or until chocolate is soft. Gently spread chocolate mint evenly over patty cake for a quick icing.

• To soften honey, remove metal lid from jar and microwave on HIGH for 30 seconds.

• Stuffed mushrooms are a terrific idea. Provided the filling is cooked, twelve mushrooms placed on a layer of paper towel will take approximately 3 minutes to heat on HIGH.

• To remove odours, place 1 litre water with slice of lemon or 1 teaspoon vanilla essence in the micro wave. Cook for 20 minutes on HIGH.

• As microwave cooking time is so quick, food should be seasoned to taste with herbs and spices after cooking.

• To peel a tomato, pierce the skin with a fork 3-4 times. Place on a rack and cook for 45-60 seconds on HIGH. Stand for 3 minutes before peeling.

• Lightly prick the skin of chicken before cooking. This prevents the loud popping noises.

• Peeling garlic is made easier by placing a clove in the microwave for 10 seconds on HIGH.

• Pierce the skin of chicken livers with a fork before cooking to prevent popping of the internal fat. Cover with paper towel when cooking.

• The flavour of wine in food is highlighted with the short microwave cooking time, so adjust the quantity to your taste.

• Tomato sauce can be warmed for 30 seconds on HIGH to give it a pouring consistency. (ensure lid is removed.)

• When cooking sauces in the microwave use less liquid: the absence of direct heat means sauces do not reduce as much as stovetop-prepared sauces.

• Rice and pasta cook well in small quantities. Use a

large container to prevent boiling over.

• FOIL. Contrary to popular belief, foil can be used in the microwave – for shielding, not covering. It must not come in contact with the walls of the micro wave. Foil directs microwave energy away from delicate or thin areas of food, toward areas that need more cooking. It is essential for even defrosting. Place foil over the thawed sections, allowing the frozen portions to continue defrosting.

• To enhance the colour and flavour when roasting chicken, mix some brown sugar, honey and a little soy sauce together and brush both sides of poultry before and during cooking.

• To blanch vegetables for freezing, place 150 g of vegetables in a dish with 1 tablespoon of water. Cover and cook on HIGH for 1/3 of the usual cooking time. After cooking, immerse immediately in iced water, package, label, and freeze for up to 3 months.

• Do not add salt to vegetables before cooking, as salt draws out the moisture and causes vegetables to toughen.

GLASSWARE/CERAMIC (HEAT RESISTANT)

YES

COOKWARE AND UTENSIL GUIDE

AdviceUseUtensil

GLASSWARE

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

• Most ovenproof china, and ceramics, are suited.

• Avoid dishes that are decorated with gold or silver leaf.

• Avoid using antique pottery.

• If unsure, check with the manufacturer.

METAL COOKWARE

PLASTIC WRAP/ OVEN BAGS

MICROWAVE

(

SAFE ONLY

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

)

YES

FOR

SHIELDING

YES

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

• Microwave energy is reflected by metal.

• Plastic wrap can be used to cover food.

• Some shrinkage of the wrap may occur, over an extended cooking time.

• When removing wrap, lift it in such a way to avoid steam burns.

• Do not tie oven bags with metal twist ties, substitute with string.

• For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.

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

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

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

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

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

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

• Ideal for cooking, reheating and defrosting.

• Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.

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

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

CHARTS

DEFROSTING FROZEN FOODS

Procedure:

1. Remove wrapping from meat.

2. Place frozen meat on a defrost rack. Shield.

3. Defrost using MEDIUM LOW/DEFROST power level (30%).

4. Halfway through defrosting, remove any defrosted portions, e.g. steak,mince. Turn over and shield. Continue defrosting.

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

CUT

BEEF (Roast) Steaks Minced Beef

PORK (Roast) Chops Ribs Minced Pork

LAMB (Roast) Shoulder Chops

POULTRY Turkey (Whole) Chicken (Whole) Pieces Duck

MICROWAVE TIME

10-12 minutes/500 g 6-8 minutes/500 g 8-10 minutes/500 g

8-10 minutes/500 g 5-7 minutes/500 g 7-9 minutes/500 g 9-11 minutes/500 g

8-10 minutes/500 g 7-9 minutes/500 g 61/2-71/2 minutes/500 g

8-10 minutes/500 g 8-9 minutes/500 g 8-12 minutes/500 g 8-10 minutes/500 g

STANDING TIME

10-15 minutes

5-10 minutes 5-10 minutes

10-15 minutes

5-10 minutes 5-10 minutes 5-10 minutes

10-15 minutes 10-15 minutes

5-10 minutes

20-30 minutes 10-15 minutes 10-15 minutes 10-15 minutes

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Whole Fish

Scallops

Prawns

BREAD

2 slices 4 slices 6 slices Bread Rolls

PIES

Individual Whole

4-6 minutes/500 g

6-8 minutes/500 g

4-6 minutes/500 g

MICROWAVE TIME

20-25 seconds 40-45 seconds 50-60 seconds 30-35 seconds per roll

MICROWAVE TIME

3-4 minutes 7-8 minutes

5 minutes

2-3 minutes

Place between paper towel directly on turntable.

Remove from packaging. Place between paper towel on a rack. Turn over halfway. Allow to stand 3-5 minutes before reheating.

Shield head and tail with foil. Separate and rearrange halfway through defrosting.

Separate as soon as possible.

PROCEDURES

MICROWAVE OVEN ROASTING CHART

FOOD

BEEF Rare Medium Well done

VEAL Well done

PORK Well done

LAMB Medium Well done

CHICKEN Whole

CHICKEN Pieces

TURKEY Whole

COOKING TIME AND POWER LEVEL

24-27 minutes/kg at MEDIUM 28-31 minutes/kg at MEDIUM 34-37 minutes/kg at MEDIUM

33-35 minutes/kg at MEDIUM

29-31 minutes/kg at MEDIUM

17-21 minutes/kg at MEDIUM HIGH 22-25 minutes/kg at MEDIUM HIGH

16-21 minutes/kg at MEDIUM HIGH

12-13 minutes/500 g at MEDIUM

15-17 minutes/500 g at MEDIUM

INSTRUCTIONS

Tie meat with string. Season with cracked pepper. Place fat-side down on a Rack. Turn over halfway through cooking. Stand covered with foil before carving.

Tie meat with string. Place on a rack. Brush with melted butter. Turn over halfway through cooking. Stand covered with foil before carving.

Brush rind with oil and sprinkle with salt. Place on a rack. Turn over halfway through cooking. Stand covered with foil before carving.

Season with 'Season All' or as desired. Place fat-side down on a rack. Turn over halfway through cooking. Stand covered with foil before carving.

Brush with melted butter. Season as desired. Place chicken breast-side down on a rack. Turn over and shield wings and legs halfway through cooking. Stand covered with foil before carving.

Season as desired. Place chicken skin-side down on a rack. Turn over halfway through cooking.

Truss turkey. Place breast-side down on a rack. Turn over halfway through cooking and shield wings and legs. Baste with melted butter 2-3 times during cooking. Stand covered with foil before carving.

STANDING TIME

10-15 minutes

5-10 minutes

10-15 minutes

DUCK

12-14 minutes/500 g at MEDIUM

Place duck breast-side down on a rack. Pierce skin to drain excess fat. Turn over halfway through cooking. Stand covered with foil before carving.

10-15 minutes

FRESH VEGETABLE CHART

VEGETABLE

Asparagus

Beans

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Mushrooms

500 g

500 g (2)

1 kg (4)

500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

41/2-5 minutes

31/2-4 minutes

41/2-5 minutes

51/2-61/2 minutes

61/2-71/2 minutes

14-15 minutes

31/2-4 minutes

COOKING PROCEDURE COOKING PROCEDURE

Wash and place in a freezer bag. Allow to stand 3 minutes before serving.

Cut into 4 cm pieces. Place in a dish with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Cut into uniform florets. Arrange with flower towards center. Cook covered. Allow to stand 3 minutes before serving.

Arrange in a 23 cm flan dish. Arrange with stalk towards outside. Cook covered. Allow to stand 3 minutes before serving.

Shred and cook in a dish with 2 tablespoons water. Cook covered. Allow to stand 3 minutes before serving.

Arrange in a dish with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Cut into uniform florets. Arrange with flower towards center, with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Cut into quarters. Place in a 20 cm pie plate with 1 tablespoon of water. Cook covered. Allow to stand 3 minutes before serving.

Arrange in a dish with 1/4 cup water. Cook covered. Turn over during cooking. Allow to stand 3 minutes before serving. Arrange in a dish with 1/3 cup water. Cook covered. Turn over during cooking. Allow to stand 5 minutes before serving.

Cut into 2 cm cubes. Place in a dish with 2 tablespoons water. Cook covered. Allow to stand 3 minutes before serving.

Sliced or whole. Place in a dish with 2 teaspoons butter. Allow to stand 3 minutes before serving.

VEGETABLE

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables (canned)

AMOUNTAMOUNT

500 g

2 medium

4 small

2 medium

4 small

500 g

1 kg

500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

21/2-3 minutes

31/2-41/2minutes

41/2-5 minutes

4-6 minutes

31/2-4 minutes

5-6 minutes

11-12 minutes

21/2-3 minutes

31/2-4 minutes

4-5 minutes

Cook in a dish with 1 teaspoon sugar and 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving. Remove string from pod. Cook in a dish with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Pierce skin with a fork. Place on turntable. Turn over halfway through cooking. Allow to stand wrapped in foil 3 minutes. Peel and quarter potatoes. Cook in a dish with 1/3 cup water. Cook covered. Allow to stand 3 minutes before serving.

Peel and cut into serving-size pieces. Place in a dish and cook covered. Allow to stand 3 minutes before serving.

Wash and shred. Cook, covered, in a dish with 2 tablespoons water. Allow to stand 3 minutes before serving.

Wash and place in a dish with 1 tablespoon of water. Pierce whole squash with a fork. Cook covered. Allow to stand 3 minutes before serving.

Peel and quarter potatoes. Cook, covered, in a dish with 1/2 cup water. Allow to stand 3-5 minutes before serving.

Cut into quarters. Place in a dish. Season and cook covered. Allow to stand 3 minutes before serving.

Cut into uniform-size pieces. Place in a dish with 1 tablespoon covered water and 1 tablespoon butter. Cook covered. Allow to stand 3 minutes before serving.

Drain, reserving 2 tablespoons liquid. Place vegetables and reserved liquid in a dish and cook covered. Allow to stand 3 minutes before serving.

FROZEN VEGETABLE CHART

1. Place vegetables in a dish. Cover with a lid.

2. Stir halfway through cooking.

3. Allow to stand 1-3 minutes before serving.

Asparagus

Beans (green, cut)

Broccoli

Brussels sprouts

Carrots (whole) (sliced)

Cauliflower

Corn (on cob)

(kernel)

Peas (green)

Spinach

Mixed Vegetables

WEIGHTVEGETABLE

4 pieces

(500 g)

500 g

500 g 500 g

500 g

250 g

500 g

MICROWAVE TIME

AT HIGH (100%)

6-7 minutes

61/2-7 minutes

61/2-7 minutes 61/2-7 minutes

61/2-7 minutes

4-41/2 minutes

61/2-7 minutes

SPECIAL PROCEDURES

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

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

Break apart as soon as possible.

RICE AND PASTA COOKING CHART

FOOD

1 cup white rice

1 cup brown rice

1 cup macaroni

250 g spaghetti

250 g fettuccine

/3 cup quick-cooking

oats 1 cup quick-cooking

oats

Procedure:

Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice during cooking. Allow to stand 2 minutes.

OTHER INGREDIENTS

2 cups hot tap water 2 cups hot tap water

4 cups boiling water

/4 cup cold tap water or milk

21/4 cups cold tap water or milk

10-12 minutes on HIGH

18-20 minutes on HIGH

10-12 minutes on HIGH

12-14 minutes on HIGH

10-12 minutes on HIGH

3-4 minutes on HIGH

43/4-51/2minutes on HIGH

COOKING TIME

GUIDE TO COOKING EGGS

SCRAMBLED EGG GUIDE

Place butter, eggs and milk in a small bowl. Beat with a fork until well combined. Cook, uncovered, stirring halfway through cooking.

Cook

Egg(s)

1 2 3 4

Butter

1 tsp.

2 tsp. 1 tbsp. 1 tbsp.

Milk

1 tbsp. 1 tbsp. 2 tbsp.

/4 cup

MEDIUM

HIGH (70%)

1-11/2 min.

/2-2 min.

/2-3 min.

3-3

/2 min.

REHEATING CONVENIENCE DEFROSTING CONVENIENCE

– FOOD CHART

FOOD

Beverage (room temp.) 250 mL per cup Canned Food (room temp.) (e.g. Spaghetti, Baked Beans) Canned Soup (room temp.) 250 mL per cup Meat Pie (refrigerated) Individual 180 g each

Frozen Pasta Dinners (e.g. Lasagne)

Pizza (refrigerated) 100 g per slice Dinner Plate (refrigerated) 350 g-400 g per serve Casserole (refrigerated) 250 g per serve Croissants (frozen)

Fruit Pie whole (frozen)

Fruit Pie individual (frozen) 135 g each

WEIGHT STANDING TIME

1 cup

2 cups

1 cup

2 cups

1 cup

2 cups

1 pie

4 pies

300-500 g

500-750 g

1 slice 2 slices 1 serve

1 serve

2 serves

1 2

600 g

1 2

11/2 minutes on HIGH 3 minutes on HIGH 4-51/2 minutes on MEDIUM 8-10 minutes on MEDIUM 2-21/2 minutes on HIGH 3-31/2 minutes on HIGH 21/2-4 minutes on MEDIUM 91/2 minutes on MEDIUM

31/2-5 minutes on HIGH, followed by 4-5 minutes on MEDIUM 41/2-6 minutes on HIGH, followed by 81/2-10 minutes on MEDIUM 1-11/2 minutes on MEDIUM HIGH 2-21/2 minutes on MEDIUM HIGH 51/2-6 minutes on MEDIUM

4-51/2 minutes on MEDIUM 8-10 minutes on MEDIUM 35-45 seconds on MEDIUM LOW 60-70 seconds on MEDIUM LOW 4-5 minutes on MEDIUM HIGH followed by 5 minutes on MEDIUM LOW 11/2-2 minutes on MEDIUM LOW 21/2-3 minutes on MEDIUM LOW

COOKING TIME AND POWER LEVEL

SPECIAL INSTRUCTIONS

Stir after heating.

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

Place directly on turntable, face side down. Cover with paper towel. Turn over halfway. Remove from foil container. Place in a dish same size. Cover with plastic wrap or lid. Allow to stand.

Place on paper towel. Place directly on turntable. Allow to stand. Slice potato. Cover plate with plastic wrap. Place directly on turntable. Allow to stand. Place in a bowl, cover with plastic wrap. Place directly on turntable. Stir halfway. Allow to stand, then stir. Place between paper towels. Place directly on the turntable. Keep in foil container. Place on a roasting rack. Allow to stand. Remove from foil container. Place directly on the turntable. Allow to stand.

—

1-3 minutes

—

1-3 minutes

2-3 minutes

—

2 minutes

1-3 minutes

—

2-3 minutes

1-2 minutes

Pecan Pie whole (frozen)

Jam Donuts (frozen)

Danish Pastry whole (frozen)

NOTE: Room Temperature +20°C

Refrigerator Temperature +3°C

Frozen Temperature -18°C

1 kg

2 4

400 g

3-31/2 minutes on MEDIUM HIGH

11/2-2 minutes on MEDIUM LOW 3-31/2 minutes on MEDIUM LOW 2-3 minutes on MEDIUM HIGH followed by 2-21/2 minutes on MEDIUM LOW

Remove from foil container. Place on a plate lined with paper towel. Allow to stand. Place directly on turntable. Turn over halfway through defrosting. Remove from foil container. Place on dinner plate. Allow to stand.

2-3 minutes

—

2-3 minutes

RECIPES

MEAT

CRUSTY ROSEMARY LAMB

/4 cup brown sugar 2 tablespoons seeded mustard 1 tablespoon lemon juice 2 tablespoons chopped fresh rosemary

1.5 kg leg lamb

1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.

2. Place fat side down on a rack.

3. Cook for 25-27 minutes on MEDIUM HIGH (for medium) or 33-35 minutes

on MEDIUM HIGH (for well done).

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

overcooking. Spread combined ingredients over leg of lamb. Allow to stand 10 minutes covered with foil before carving.

SHEPHERD'S PIE

4 large potatoes (approx.1 kg) butter milk salt and pepper 1 kg minced beef 1 onion, chopped

1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2

tablespoons water; cover and cook for 12-14 minutes on HIGH or until tender. Drain.

2. Mash potatoes; add butter, milk, salt and pepper until smooth consistency

forms.

3. In a large bowl, combine mince and onion and cook for 10-12 minutes on

MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.

4. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and

parsley. Mix well.

5. Spoon mixture into a 25 x 20 cm rectangular dish.

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

7. Cook for 20-22 minutes on MEDIUM HIGH.

8. Allow to stand covered with foil for 10 minutes before serving.

1 tablespoon gravy powder

/3 cup tomato sauce 1 tablespoon Worcestershire sauce 1 tomato, chopped 2 tablespoons parsley 1 egg, beaten

Serves 4-6

Serves 6-8

LASAGNE

MEAT SAUCE INGREDIENTS

30 g butter 1 onion, chopped 1 kg topside mince

/4 cup tomato paste 240 g jar bolognese sauce 200 g can champignons, drained 1 clove garlic, crushed (optional)

CHEESE SAUCE INGREDIENTS

90 g butter

/3 cup flour

/4 cups milk 125 g tasty cheese, grated 200 g packet instant lasagne noodles 100 g mozzarella cheese, grated

MEAT SAUCE METHOD

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

2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH,

stirring every 2 minutes. Drain excess fat.

3. Stir in tomato paste, bolognese sauce, champignons and garlic.

CHEESE SAUCE METHOD

1. Melt butter for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50

seconds on HIGH.

2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.

3. Stir in tasty cheese.

TO ASSEMBLE

1. Use a 20 x 20 cm deep casserole dish

2. Dip lasagne sheets in hot water, then cover base of dish.

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

one-third of cheese sauce.

4. Repeat the process 3 times, ending with the cheese sauce.

5. Sprinkle with mozzarella cheese.

6. Cook for 20-22 minutes on MEDIUM HIGH.

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

Serves 8

SPRINGTIME LAMB CASSEROLE

Serves 4

BEEF STROGANOFF

Serves 6

11/2 packets (45 g) French onion soup

/4 cup plain flour 750 g lamb, cubed 3 spring onions, quartered 2 carrots, thinly sliced

/4 cup chicken stock 310 g can corn kernels, drained 2 sticks celery, finely chopped 200 mL carton sour cream

1. Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss

the lamb in flour mixture, coating thoroughly.

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

3. Cover and cook for 20-22 minutes on MEDIUM, stirring during cooking.

4. Add corn, celery. Mix well.

5. Cook a further 4-5 minutes on MEDIUM.

6. Add sour cream, stand covered for 3 minutes.

CURRIED SAUSAGES

1 kg sausages 2 tablespoons butter 2 onions, chopped 1 small Granny Smith apple,

peeled and finely chopped

3 teaspoons curry powder

/4 cup sultanas 1 beef stock cube 1

/4 cup plain flour

/2 cups water

Serves 4-6

1. Pierce sausages with a fork twice. Arrange sausages on microwave rack.

2. Cook for 14-16 minutes on MEDIUM, turning halfway through cooking. Cut sausages into thirds.

3. In a 2-3-litre casserole dish, place butter, onions, apple, curry powder and sultanas; mix well. Cover and cook for 4-6 minutes on HIGH.

4. Dissolve stock cube in water.

5. Mix in flour and stock, mix well, cover and cook for 4-5 minutes on HIGH, stirring once.

6. Add sausages, and stir.

7. Cover and cook for an extra 6-7 minutes on MEDIUM. Serve with boiled rice or noodles.

1 kg rump steak, cut into strips

/2 cup plain flour salt and pepper 1 onion, finely chopped 2 tablespoons tomato purée

/2 cups beef stock

/4 cup red wine 100 g mushrooms, thinly sliced 300 mL sour cream

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

2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a

3-litre casserole dish.

3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.

4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on

MEDIUM.

5. Serve with boiled rice.

CORNED MEAT

Serves 6-8

2 tablespoons brown sugar 2 tablespoons malt vinegar 4 cups hot water

1.5 kg corned meat

1. Place corned meat in a casserole dish just large enough to contain it.

2. Add sugar, vinegar, orange juice and water.

3. Cover with lid and cook for 64-66 minutes on MEDIUM, turning over halfway

through cooking. Allow to stand covered with foil for 10 minutes before serving.

4. Serve with white sauce.

POULTRY

CHICKEN WITH BACON

CHICKEN IN A POT

1.5 kg chicken thighs

/4 cup plain flour 2 rashers bacon, finely chopped 1 green capsicum, diced 1 onion, finely chopped 425 g can peeled tomatoes

1. Toss chicken thighs in flour.

2. Combine all ingredients, except mushrooms, in a 3 litre casserole dish.

3. Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during

cooking.

4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.

2 tablespoons tomato paste 2 chicken stock cubes 1 tablespoon soy sauce salt and pepper 200 g mushrooms, sliced

CHICKEN FRICASSEE

1 large cooked chicken 60 g butter 3 tablespoons flour 2 cups chicken stock 1 egg yolk

1. Remove meat from chicken and chop into cubes.

2. Melt butter for 40-50 seconds on HIGH in a jug. Stir in flour; cook a further

40 seconds.

3. Gradually stir in chicken stock. Cook for 6-8 minutes on HIGH, stirring

halfway through cooking.

4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.

5. Pour into a 1

MEDIUM HIGH. Stir well.

6. Lay cheese slices across middle of dish.Cook a further 10-12 minutes on

MEDIUM HIGH.

7. Sprinkle with parsley.

/2-litre casserole dish. Cover and cook for 4-6 minutes on

/4 cup cream

/4 teaspoon nutmeg 400 g can artichoke hearts, halved 4 slices processed cheese chopped parsley

Serves 4-6

Serves 4

AND LEEK SEASONING Serves 4

1.5 kg chicken(whole) 60 g butter, melted 1 leek, finely chopped 2 rashers bacon, chopped

1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.

2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.

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

4. Brush chicken with extra melted butter.

5. Place chicken on a rack, breast-side down, cook for 14-16 minutes on MEDIUM HIGH.

6. Turn over, cook a further 14-16 minutes on MEDIUM HIGH.

7. Stand covered with foil for 10 minutes before carving.

CHICKEN AND APRICOT SALAD

1.5 kg chicken(whole)

20 g butter

/2 cup mayonnaise

/4 cup sour cream 1 tablespoon lemon juice 6 ripe fresh apricots, cut into wedges 2 sticks celery, thinly sliced

/4 teaspoon dried tarragon

1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for

28-32 minutes on MEDIUM HIGH turning over halfway through cooking. Cool.

2. Remove chicken flesh from the bone.

3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken,

celery and tarragon until coated. Chill for 1-2 hours.

4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.

NOTE: Leftover turkey may be substituted for chicken.

/2 cups wholemeal breadcrumbs

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

Serves 6

CHICKEN PROVENCALE

/2 cup white wine 425 g can peeled tomatoes 1 large onion, chopped 1 apple, peeled and chopped

/2 cup black olives

1 teaspoon curry powder

1.25 kg chicken pieces (or 4 marylands) 250 g button mushrooms chopped parsley

Serves 4

WHOLEMEAL CHICKEN

1 kg chicken thighs 100 g butter, melted

/4 cup finely grated parmesan cheese 1 cup wholemeal flour 1 tablespoon chopped parsley

Serves 4

1. In a large jug combine wine, tomatoes, onion, apple, olives and curry powder. Mix well.

2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and cook for 24-26 minutes on MEDIUM HIGH. Stir once during cooking.

3. When oven stops, stir in mushrooms. Cover and cook for a further 3-4 minutes on MEDIUM HIGH.

4. Sprinkle with parsley.

CHICKEN TERRINE

60 g butter 6 shallots, chopped

/2 cup flour 1 cup chicken stock 1 cup milk

/4 teaspoon tabasco sauce pepper

250 g cream cheese, softened 1 cooked chicken, chopped 2 teaspoons green peppercorns, chopped 3 teaspoons gelatine

/2 cup water

6 rashers bacon

Serves 6-8

1. Melt butter for 50-60 seconds on HIGH. Add shallots and flour. Cook for 1 minute on HIGH.

2. Gradually stir in stock and milk. Cook for 4-5 minutes on HIGH, stirring every 2 minutes.

3. Stir in tabasco sauce and pepper.

4. Beat cream cheese. Gradually stir in the sauce. Add chicken and peppercorns.

5. Dissolve gelatine in water. Cook for 40 seconds -1 minute on HIGH; add to chicken mixture.

6. Line 25 x 11 cm loaf dish with paper towel and place bacon across paper towel.

7. Cover with paper towel and cook for 3-5 minutes on HIGH.

8. Remove top layer of paper towel.

9. Pour in chicken mixture. Refrigerate overnight.

10. Turn out and slice. Serve with Melba toast.

1. Dip chicken thighs in butter.

2. Coat with combined cheese, flour and parsley.

3. Place on a rack. Cook for 14-16 minutes on MEDIUM HIGH. Turn over halfway through cooking.

TANDOORI CHICKEN

2 fresh red chillies, seeded 1 onion 2 cloves garlic, crushed 2 teaspoons crushed ginger 2 tablespoons lemon juice 2 teaspoons ground cumin

/2 teaspoon black pepper 3 teaspoons ground coriander 2 whole cloves

1. Pureé chillies, onion, garlic, ginger and lemon juice until smooth.

2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg

and paprika in a small bowl.

3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay

leaf and cloves.

4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.

5. Cover and marinate overnight, stirring occasionally.

6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn

over halfway through cooking.

7. Serve with boiled rice.

/4 teaspoon cinnamon

1 bay leaf

/2 teaspoon turmeric

/2 teaspoon nutmeg 2 teaspoons paprika 6 chicken thighs, skin removed 200 g low-fat yoghurt

Serves 4-6

SEAFOOD

PAELLA

3 cups brown rice 6 cups chicken stock 1 tablespoon olive oil 2 cloves garlic, crushed 1 onion, chopped 4 ripe tomatoes, chopped

/4 cup tomato paste 1 cup frozen peas 1 red capsicum, diced 1 green capsicum, diced

1. Combine rice and chicken stock together in a large casserole dish. Cook for 45-50 minutes on HIGH, until tender.

2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3 minutes on HIGH.

3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on HIGH, stirring halfway through cooking.

4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on HIGH, stir in cooked rice.

5. In a large bowl, heat white wine for 4-5 minutes on HIGH. Add fish fillets. Cover and cook for 4-6 minutes on MEDIUM. Remove fish.

6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on MEDIUM until prawns turn pink. Remove from wine.

7. Place mussels in remaining white wine. Cook for 3-5 minutes on MEDIUM HIGH, until mussels open.

8. Gently fold seafood into rice mixture.

9. Cover and reheat Paella for 14-16 minutes on MEDIUM.

10. Serve with French bread.

/2 teaspoon turmeric paprika 2 cups white wine 1 kg fish fillets, cubed 24 green prawns, peeled with

tails intact and deveined

2 calamari tubes, sliced into

rings

6 mussels

Serves 8

CHEESY SALMON ROLLS

ROLLS

12 lasagne noodles (200 g packet) 250 g ricotta cheese 90 g cheddar cheese, grated salt and pepper to taste 2 eggs, lightly beaten 210 g can red salmon, drained 2 teaspoons lemon juice

1. Soak noodles (4 at a time) in a large bowl of boiling water, till noodles are pliable to roll.

2. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice; mix well.

3. Place a spoonful of salmon mixture into each lasagne sheet. Roll up tightly. Place in a single layer in a shallow heat-proof dish, seam-side down.

SAUCE

1 tablespoon cornflour 415 g can tomato purée 2 tablespoons parsley, chopped

Serves 4-6

SAUCE

1. Combine cornflour with 2 tablespoons of tomato purée to form a smooth paste. Stir in remaining purée and parsley.

2. Pour tomato purée over salmon rolls and cook for 12-14 minutes on MEDIUM HIGH or until noodles are tender.

GARLIC PRAWNS

24 green king prawns 2 tablespoons butter 3 cloves garlic, crushed

/3 cup olive oil

1 tablespoon chopped parsley

Serves 4

1. Peel and devein prawns, leaving tails intact.

2. Combine butter and garlic. Cook for 1 minute on HIGH.

3. Stir in oil and prawns.

4. Cook for 4-6 minutes on MEDIUM, tossing every 2 minutes. Spinkle with parsley.

5. Serve in individual dishes with garlic bread.

CAULIFLOWER AU GRATIN

VEGETABLES

Serves 4-6

SCALLOPED POTATOES

Serves 4-6

500 g cauliflower florets 30 g butter 2 tablespoons flour 1 cup milk 1 teaspoon mustard

/2 cup grated cheese

paprika

1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH, until tender. Drain.

2. Melt butter in a Pyrex jug for 30-40 seconds on HIGH.

3. Stir in flour. Cook for 1 minute on HIGH.

4. Gradually stir in milk and mustard. Cook for 2-2 every minute.

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

7. Cook for 2-4 minutes on MEDIUM HIGH.

EASY HOME-MADE RICE RISOTTO

1 onion, diced 60 g butter 4 rashers bacon, diced (or 1 cup cooked chicken or ham) 3 chicken or beef stock cubes 2 cups boiling water 1 cup long-grain rice, washed well 1 cup assorted finely chopped vegetables,

e.g. carrots, zucchinis, mushrooms

1. Place onion, butter and bacon in large casserole dish. Cook for 3-4 minutes on HIGH. Stir well.

2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other ingredients. Cover with a lid and cook for 23-25 minutes on HIGH. Do not stir while cooking.

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

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

/2 minutes on HIGH, stirring

Serves 6-8

3 large potatoes (approx. 500 g), peeled and sliced thinly

/4 cup water 1 large onion, sliced 200 g carton light sour cream 1 egg 90 g cheddar cheese, finely grated paprika

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

for 6-8 minutes on HIGH.

2. Drain off water.

3. Arrange sliced onion over potatoes.

4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle

with cheese and a little paprika if desired.

5. Cook uncovered, 6 minutes on MEDIUM HIGH.

HONEY CARROTS

500 g carrots, sliced lengthwise 60 g butter 1 tablespoon honey

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 5-6 minutes on HIGH.

3. Stand covered for 3 minutes before serving.

VEGETABLE PLATTER

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

1. Arrange vegetables in a shallow dish with the harder vegetables positioned

around the outside and the softer vegetables in the center.

2. Cover with a lid or plastic wrap.

3. Cook for 4-6 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

Serves 4

CHOCOLATE

DESSERTS

SELF-SAUCING PUDDING

90 g butter 11/2 cups self-raising flour

/2 cups caster sugar

3 tablespoons cocoa powder

/4 cup milk 150 g dark cooking chocolate, melted 1 cup brown sugar 3 tablespoons cocoa powder, extra

/2 cups boiling water

1. Combine flour, cocoa, caster sugar in a Pyrex bowl. Stir in milk, chocolate

and butter. Mix until smooth.

2. In a separate bowl, mix brown sugar, extra cocoa powder and boiling water.

Pour over mixture.

3. Cook for 9-11 minutes on HIGH.

4. Stand 5 minutes before serving.

5. Serve hot with icecream.

BREAD AND BUTTER PUDDING

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

/4 cup sultanas

/2 cups milk

/2 teaspoon vanilla essence 4 eggs, lightly beaten 3 tablespoons brown sugar

/4 teaspoon nutmeg

1. Spread bread with butter and cut into 2 cm cubes.

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

3. Heat milk and vanilla for 3 minutes on HIGH. Gradually whisk into eggs.

Cook for 3-4 minutes on HIGH, stirring during cooking, or until thick.

4. Pour over bread mixture.

5. Sprinkle with brown sugar and nutmeg.

6. Cook for 15-20 minutes on MEDIUM LOW.

7. Allow to stand for 5-10 minutes before serving.

Serves 4-6

CARAMEL RICE PUDDING

1 cup rice 3 cups hot water 400 g can condensed milk 1 tablespoon butter 1 tablespoon lemon juice

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Stir halfway. Drain.

2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH, stirring every 20 seconds. (Caramel will boil over if not stirred.)

3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-litre pudding bowl.

4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.

5. Sprinkle with cinnamon sugar. Cook for 3-5 minutes on MEDIUM.

6. Stand 5 minutes before serving.

3 eggs, separated 1 tablespoon vanilla essence 2 tablespoons caster sugar cinnamon sugar

CHOCOLATE MOUSSE

200 g cooking chocolate 2 tablespoons water 2 tablespoons rum

/4 cup caster sugar

1. Place chocolate, water and rum in a large heatproof bowl. Melt for 30 seconds-1 minute on HIGH. Stir in sugar.

2. Allow mixture to cool, then whip until aerated.

3. Beat egg whites until stiff peaks form.

4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites into chocolate mixture.

5. Divide mixture evenly between four dessert glasses. Refrigerate until set.

6. Serve decorated with cream and chocolate shavings.

3 egg whites 300 mL carton thickened cream extra cream for decoration 30 g chocolate, grated

Serves 4-6

Serves 4

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