Sharp R-340H, R-341H Operation Manual And Cookbook

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Page 1

OPERATION MANUAL

AND

COOKBOOK

MICROWAVE OVEN

MODELS

R-340H R-341H

Page 2

GUARANTEE

SHARP ELECTRONICS DIVISION OF SEARTEC GROUP TRADING (PTY) LTD (“the Company”) guarantees to the original purchaser that the product sold with this certificate is free of defects in material or workmanship under normal use and service for a period of 2 (two) years from the date of purchase thereof, subject to the following conditions:

1. The guarantee shall apply to the product, provided the product is still owned by the original purchaser and provided further that it was purchased in and is retained for use in the Republic of South Africa, Swaziland, Lesotho, Botswana, South West Africa (Namibia) and all territories formerly falling within the boundaries of the Republic of South Africa (as constituted on 31 May 1961).

2. At any time within 2 (two) years from the date of invoice issued to the original purchaser, the Company shall, at its election, repair or replace, entirely free of charge as its own branch or authorised service dealer, any part in the product found to be defective by such Company branch or authorised service dealer. If the original purchaser resides in an area situated beyond a 50 kilometer radius from the nearest Company branch or authorised service dealer, all travelling expenses incurred by the Company in connection with repair or replacement of the product shall be for the original purchaser’s account.

3. It is a condition of this guarantee that the Company shall not be responsible for any transportation, labour, material or any other costs not specified in the clauses contained herein.

4. Installation, operation, maintenance and servicing of the product must be carried out in accordance with the Company instructions as contained in this booklet or in the product packaging, and any failure to do so will render the guarantee null and void.

5. The Company shall not be responsible for damage to the product resulting from: incorrect voltages or faults in the electrical power supply system; general misuse or abuse of the product; failure to use the product for the purpose for which it was designed; fire, flood, war, civil disturbances, strikes, lookouts, acts of God, acts of Government or quasi-Government, or any other cause beyond the reasonable control of the Comapny.

6. The Company shall not accept any responsibility or liability for any loss suffered by or damage of any kind caused to the original purchaser or any other person by or due to failure of operation or malfunction of the product or for consequential damage of whatsoever nature, whether such loss, damage or consequential damage was suffered by the original purchaser or any other person.

7. Should the product be worked on by anyone other than a Company branch or authorised service dealer or be found to contain any component parts or accessories other than product component parts or accessories, this guarantee will become null and void.

8. The defacement or removal of the nameplate and/or serial number from the product will render the guarantee null and void.

9. The guarantee does not apply to light bulbs or fuses nor to vitreous enamelware or other similar finishes nor to external cables and plugs where the length of life depends on the amount of use and care given.

10. Save as set out in this guarantee, no terms, conditions, provisions, representations or statements (whether express or implied) shall be of any force or effect whether made prior to, on, or subsequent to the date of original purchase, unless the same shall have been confirmed in writing by the Company.

11. Failure to submit the guarantee Registration Certificate (contained herein or in the product packaging) within a period 30 (thirty) days of date of original purchase, or to produce documentary proof of ownership and date of original purchase prior to guarantee repair and/or replacement of any defective part being carried out by the Company, will render the customer liable for all costs incurred by the Company inclusive of parts, repairs, labour, travelling and transportation even if the product still falls within the period of guarantee cover. The same condition will apply in respect of service calls where the product is found to be free from defects in material or workmanship.

12. This undertaking is given in lieu of any liability of the Company at common low, whether in respect of patent and/ or latent defects, express and/or implied representations or guarantees and/or in contract and/or in delict and/or otherwise, and any such liability is hereby expressly excluded.

Microwave Special Conditions Failure to observe the following conditions will forthwith render the guarantee null and void:

(i) Metal or tinfoil objects must not be placed in the oven.

(ii) The oven must not be operated if the oven is empty. (iii) No object must be placed on top of the oven. (iv) Abrasive and harsh cleaners must not be used. Hot water and mild detergent are sufficient.

(v) This product is not suitable for commercial or laboratory use. (vi) In the unlikely event of failure please route your service call through your service dealer. Alternatively contact one

of the Company branches.

(vii) In the event of repair or replacement of defective parts being necessary, the product should be delivered to the

nearest service dealer.

* THIS GUARANTEE IS APPLIED ONLY IN THE REPUBLIC OF SOUTH AFRICA, SWAZILAND, LESOTHO,

BOTSWANA, SOUTH WEST AFRICA (NAMIBIA) AND ALL TERRITORIES FORMERLY FALLING WITHIN THE BOUNDARIES OF THE REPUBLIC OF SOUTH AFRICA (AS CONSTITUTED ON 31 MAY 1961).

Page 3

CONTENTS page

Guarantee Inside of front cover

INTRODUCTION

Thank you for buying a Sharp Microwave Oven.

Please keep this operation manual handy, as it describes all the features of your oven and will enable you to cook many varieties of foods.

The manual is divided into two sections:

1. OPERATION (P2~P15) This section describes your oven and teaches you how to use all the features.

2. COOKING GUIDE This section is at the back of the manual, it contains the more commonly used information such as how to prepare food, which cooking utensil to use, standing time. it also contains recipes for automatic cooking and manual cooking.

Introduction 1

Warning 2

Special Notes 3

Installation Instructions 4

Oven Diagram 4

Operation of Touch Control Panel 5

Control Panel Display 5

Touch Control Panel Layout 5

Before Operating 6

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme During Cooking

Manual Operations 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Increasing Time During a Cooking Programme

Automatic Operations 10

Notes for Automatic Operations 10

Please take some time to read your operation manual carefully, paying particular attention to the warnings and special notes, the automatic cooking menus programmed into your new oven have been carefully developed to give optimum results when the step by step instructions are followed.

When selecting another home appliance, please again consider our full range of Sharp products.

Express Meal 10

Instant Action 11

Express Defrost 11

Easy Defrost 12

Other Convenient Features 13

Less/More Setting 13

Timer 14

Child Lock 14

Demonstration Mode 14

Alarm 14

Care and Cleaning 15

Service Call Check 15

Specifications 15

Cooking Guides 1-R

Quick Reference Guide See last page

Page 4

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).

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

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 CENTRE 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. 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. The cooking times given in the cook book are just for your guidance, and will vary according to altitude,

food structure or food size.

Page 5

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 2 to prevent 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 a

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

* Heat for longer than recommended

time.

* 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.

Page 6

INSTALLATION INSTRUCTIONS

1. Remove all packing materials from the oven cavity, (do not remove the waveguide cover), and the feature sticker from the outside of the door, if there is one. 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 a SERVICE CENTRE APPROVED BY SHARP and repaired, if necessary.

2. Accessories provided

1) Turntable 2) Roller stay

3) Operation manual and Cook book

3. Place the roller stay in the coupling on the oven floor, then place the turntable on to the roller stay, ensuring it is located firmly. Refer to OVEN DIAGRAM below. NEVER operate the oven without the roller stay and turntable.

4. The oven should not be installed in any area where excessive 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 be single phase 220V,50Hz.

6. WARNING - THIS APPLIANCE MUST BE EARTHED. If the socket outlet in your house is not compatible with the pulg supplied, cut-off the mains plug and fit an appropriate type, observing the wiring cord below. If you are unsure how to do this get help from an electrician. IMPORTANT - The wires in the power supply cord are coloured in accordance with the following cord:

Green-and-yellow : Earth Blue : Neutral

Brown : Live As the colours of the wires in the power supply cord of this appliance may not correspond with the coloured marking identifying the terminals in your plug, proceed as follows: The wire which is coloured green-and-yellow must be connected to the terminal in the plug which is marked with the letter E or by the earth symbol The wire which is coloured blue must be connected to the terminal which is marked with the letter N or coloured blue. The wire which is coloured brown must be connected to the terminal which is marked with the letter L or coloured brown. Make sure the terminal screws are properly tightened and the power supply cord is held tightly by the cable grip where it enters the plug.

NOTE: Under no circumstances should the cut-off plug be inserted into a socket outlet as a serious electric

shock may occur.

or coloured 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)

9. Touch control panel

10. Liquid crystal display

11. Ventilation openings

12. Power supply cord

13. Turntable

14. Roller stay

15. Rating label

Page 7

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 select the Easy Defrost menu.

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

R-340H R-341H

POWER LEVEL PAD

Press to select microwave power setting. If not pressed, HIGH is automatically selected. Press to alter the cooking result for automatic operations.

TIMER/CLOCK PAD

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

STOP/CLEAR PAD

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

INSTANT COOK/START PAD Press to start oven after setting programmes. Press once to cook for 1 minute at HIGH or increase by 1 minute multiples each time this pad is pressed during cooking.

EXPRESS MEAL PADS Press to cook 3 popular menus.

INSTANT ACTION PADS Press to cook or reheat 6 popular menus.

Page 8

BEFORE OPERATING

Getting Started

Step

Plug the oven into a power point. Ensure the oven 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 11:34 (AM or PM).

Step

Press the TIMER/CLOCK pad.

Procedure Pad Order Display

Flashing eights

STOP

CLEAR

Only the dots will remain.

TIMER

CLOCK

The dots (:) will flash on and off.

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

Press the TIMER/CLOCK pad again.

This is a 12 hour clock. If you attempt to enter an incorrect clock time (eg. 13:45), will appear in the display. Press the STOP/CLEAR pad and re-enter the time of day (eg. 1:45). If you wish to know the time of day during the cooking or timer mode, press the TIMER/CLOCK pad. As long as your finger is pressing the TIMER/CLOCK pad, the time of day will be displayed.

Stop/Clear

Press the STOP/CLEAR pad once to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

To Cancel a Programme During Cooking

Press the STOP/CLEAR pad twice.

TIMER

CLOCK

Page 9

MANUAL OPERATIONS

Microwave Time Cooking

This is a manual cooking feature, first enter the cooking time then the power level. There are five different power levels. You can programme up to 99 minutes, 99 seconds.

–

10%

–

(LOW)

Power level

Display

Examples of foods typically cooked on microwave oven power level

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

If a power level is not selected, then 100% power is automatically used. * Suppose you want to time cook for 2 minutes 30 seconds on 100% power.

Step

Enter desired cooking time.

Procedure Pad Order Display

–

Keeping food warm

–

30%

–

(MEDIUM

–

LOW)

–

– –

–

Defrost

–

Softening

–

butter

–

50%

–

(MEDIUM)

–

Casseroles

–

(MEDIUM

–

– –

–

Cakes

–

Muffins

–

Slices

–

Seafood

Press the INSTANT COOK/START pad.

INSTANT COOK

START

70%

HIGH)

The timer begins to count down.

–

100%

–

(HIGH)

–

– –

–

Vegetables

–

Rice/Pasta

–

Fruit

–

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% power.

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.

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. If more than 40 minutes on 100% is entered, the microwave power will be reduced after 40 minutes to avoid overheating.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer begins to count down.

Page 10

Sequence Cooking

Your oven can be programmed for up to 3 automatic cooking sequences, switching from one variable power setting to another automatically. * Suppose you want to cook for 10 minutes on 50% followed by 5 minutes on 100%.

Step

Enter desired cooking time.

Procedure Pad Order Display

Select desired power level by pressing the POWER LEVEL pad (for 50% press three

times).

For second sequence, enter desired time for cooking time.

If power is not selected the oven will operate at 100% power.

Press the INSTANT COOK/START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

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

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

Instant Cook™

For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on 100% 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, the cook time is increased by 1 minute.

Procedure Pad Order Display

INSTANT COOK

START

The timer begins to count down.

Page 11

Increasing Time During a Cooking Programme

Microwave time can be added during a cooking programme using the INSTANT COOK/START pad.

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

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

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

The timer starts to count down.

INSTANT COOK

START

x 2

Page 12

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 instructions are not followed carefully, the food may be overcooked or undercooked or be displayed.

2. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually. Refer to manual cooking charts in RECIPES section.

3. To change the final cooking or defrosting result from the standard setting, press the POWER LEVEL pad once (for more) or twice (for less) after selecting desired setting. Refer to page 13.

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 EXPRESS MEAL and INSTANT ACTION pad can be used only within 3 minutes of a preceding operation.

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

7. more or less than weight of foods suggested in EASY DEFROST MENU GUIDE is programmed when the INSTANT COOK/START pad is pressed. To clear, press the STOP/CLEAR pad and reprogramme.

8. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example, 1.65kg would become 1.7kg.

will be displayed if:

Express Meal

may

* Suppose you want to cook Pasta Napolitana (Pasta Dish).

Step

Press the PASTA DISH pad once.

Procedure Display

Pad Order

PASTA DISH

Open the door. Stir.

Close the door.

The Express Meal allows you to cook 3 popular menus. Follow the instructions provided in EXPRESS MEAL RECIPES on pages

x 1

The cooking time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and STIR will be displayed.

PRESS START will be displayed repeatedly.

3 - 5 of the cooking guides.

After about 2 sec.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

The cooking time will begin counting down. When STIR COVER STAND is displayed, the oven will "beep".

Page 13

Instant Action

* Suppose you want to cook 2 Jacket Potatoes.

The Instant Action allows you to cook or reheat several popular foods. Follow the instructions provided in INSTANT ACTION MENU GUIDE on pages cooking guides.

6 and 7 of the

Step

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

Procedure Display

Open the door. Turn over potatoes.

Close the door.

Press the INSTANT COOK/ START pad.

Express Defrost

Pad Order

After about 2 sec.

JACKET POTATO

x 2

The cooking time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and TURN OVER will be displayed.

PRESS START will be displayed repeatedly.

INSTANT COOK

START

The cooking time will begin counting down. When COVER STAND is displayed, the oven will "beep".

EXPRESS DEFROST rapidly defrosts 0.5 kg of specific foods. Follow the instructions provided in EXPRESS DEFROST MENU GUIDE on page 8 of the cooking guides.

* Suppose you want to defrost 0.5 kg of Chicken Fillets.

Step

Press the EXPRESS DEFROST pad until the desired menu number is displayed (for

Chicken Fillets press twice).

Press the INSTANT COOK/ START pad.

Procedure Pad Order Display

frosted pieces, turn over re-

maining pieces. Close the door.

Press the INSTANT COOK/ START pad.

EXPRESS DEFROST

x 2

INSTANT COOK

START

The defrosting time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and TURN OVER will be displayed repeatedly.

PRESS START will be displayed repeatedly.Open the door. Remove de-

INSTANT COOK

START

The defrosting time will begin counting down. When COVER STAND is displayed, the oven will "beep".

Page 14

Easy Defrost

EASY DEFROST will automatically compute the microwave power and defrosting time. Follow the instructions provided in EASY DEFROST MENU GUIDE on page

9 of the cooking guides.

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

Step

Press the EASY DEFROST pad until the desired menu number is displayed (for Chicken Pieces press four times).

Press the number pads to enter weight.

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

EASY

DEFROST

x 4

KG will flash on and off.

KG stops flashing and remains on display.

INSTANT COOK

START

The defrosting time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and TURN OVER COVER EDGE will be displayed repeatedly.

Open the door. Remove defrosted pieces, turn over remaining pieces.

Close the door.

Press the INSTANT COOK/START pad.

PRESS START will be displayed repeatedly.

INSTANT COOK

START

The defrosting time will begin counting down. When COVER STAND is displayed, the oven will "beep".

Page 15

OTHER CONVENIENT FEATURES

Less/More Setting

The cooking times programmed into the automatic menus are tailored to the most popular tastes. To adjust the cooking time to your individual preference use the "more" or "less" feature to either add (more) or reduce (less) cooking time.

The Less/More setting can be used to adjust the cooking time of the following features – EXPRESS MEAL – INSTANT ACTION – EXPRESS DEFROST – EASY DEFROST

(1) EXPRESS MEAL/INSTANT ACTION * Suppose you want to cook 2 Jacket Potatoes (Instant Action) for less time than the standard setting.

Step

Press the JACKET POTATO pad twice.

Press the POWER LEVEL pad twice within 2 seconds.

For EXPRESS MEAL select the menu using the desired EXPRESS MEAL pad instead of the INSTANT ACTION pad in step 1.

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

Step

Press the EASY DEFROST pad four times for Chicken Pieces.

Procedure Pad Order Display

JACKET

POTATO

x 2

POWER

LEVEL

x 2

Procedure Pad Order Display

EASY

DEFROST

x 4

Press the number pads to enter weight.

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

Page 16

Timer

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

timing boiled eggs cooked on the stove top. 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 and the display will return to showing the time of day.

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

Step

Enter desired time.

Procedure

Pad Order

Display

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

Press the TIMER/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.

TIMER

CLOCK

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

will appear in the

display.

To set the Child Lock, press the TIMER/CLOCK pad, for 3 seconds. will appear in the display. The Control Panel is now locked, each time a pad is pressed, the display will show "LOCK".

To unlock the control panel, press the TIMER/CLOCK pad, and the STOP/CLEAR pad. The time of day is displayed and the oven is ready to use.

and press the INSTANT COOK/START pad and hold

Demonstration Mode

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

To demonstrate, press the TIMER/CLOCK pad , and 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. When the timer reaches zero, will appear in the display.

To cancel, press the TIMER/CLOCK 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.

Page 17

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 soap and warm water, wipe clean with a damp cloth. Avoid the use of harsh abrasive cleaners.

Door:

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

Touch Control Panel:

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

Interior walls:

To clean the interior surfaces, wipe with a soft cloth and warm water 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:

1. Does the display light up? YES _______ NO _______

2. When the door is opened, does the oven lamp come on? YES _______ NO _______

3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Oven lamp should go off if door is closed properly. Press the INSTANT COOK/START pad once.

A. Does the oven lamp come on? YES _______ NO _______

B. Does the cooling fan work? YES _______ NO _______

(Put your hand over the rear ventilation openings.)

C. Does the turntable rotate? YES _______ NO _______

(The turntable can rotate clockwise or counterclockwise. This is quite normal.)

D. After one minute, did an audible signal sound and COOK

indicator go off? YES _______ NO _______

E. Is the water inside the oven hot? YES _______ NO _______

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

NOTE: 1. If time in the display is counting down rapidly, check Demonstration Mode. (See page14 for details.)

2. If you cook the food over 40 minutes on 100%, the microwave power will be automatically reduced to avoid overcooking.

SPECIFICATIONS

AC Line Voltage AC Power Required Output Power Microwave Frequency Outside Dimensions Cavity Dimensions Oven Capacity Cooking Uniformity Weight

* This measurement is based on the International Electrotechnical Commission's standerdised 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.

Single phase 220V, 50Hz

1.65kW

1200 W* (IEC test procedure)

2450 MHz** (Class B/Group 2)

520mm(W) x 310mm(H) x 447mm(D)

375mm(W) x 226mm(H) x 387mm(D)***

33 Litre***

Turntable (ø320mm tray) system

Approx. 16 kg

Page 18

HELPFUL HINTS

COOKING GUIDES

CONTENTS COOKING GUIDE

COOKWARE

AND UTENSIL

GUIDE

INSTANT ACTION

MENU GUIDE

EXPRESS DEFROST

MENU GUIDE

6 , 7

10~28

EASY DEFROST

MENU GUIDE

RECIPES

3~5

EXPRESS MEAL

RECIPES

SEARTEC R340/341H C/B,COVER 03.10.28, 6:29 PM1

Page 19

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

cooking time.

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

allow steam to escape.

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 centre 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. Centre 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.

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.

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

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 centre 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.

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.

TOMATO

EGG

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

HELPFUL HINTS

SEARTEC R340/341H C/B,P01-13 03.10.28, 6:26 PM1

Page 20

GLASSWARE/CERAMIC (HEAT RESISTANT)

METAL COOKWARE

PLASTIC WRAP/ OVEN BAGS

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

)

MICROWAVE SAFE ONLY

(

COOKWARE AND UTENSIL GUIDE

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 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.

YES

FOR

SHIELDING

YES

AdviceUseUtensil

SEARTEC R340/341H C/B,P01-13 03.10.28, 6:26 PM2

Page 21

EXPRESS MEAL RECIPES

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.

PASTA DISH

Spaghetti Marinara

1 400g can chopped tomatoes 2 tablespoons tomato paste 1 clove garlic, crushed

1/2 cup shallots, finely sliced

250 g seafood marinara mix (chilled)

1 teaspoon sugar

500 ml chicken stock

1/2 cup dry white wine

300 g dried spaghetti, snapped in half

1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.

2. Cover with a lid and place on turntable.

3. Cook on EXPRESS MEAL "PASTA DISH"

4. When oven stops with STIR displayed, stir and continue cooking.

5. After cooking, stir and stand covered for 3 mins.

Pasta Bolognaise

250 g lean mince meat

1/2 cup shallots, finely sliced

1 cup mushroom, finely sliced 1 clove garlic, crushed 1 400g can chopped tomatoes

1/2 cup tomato paste

500 ml beef stock

1/2 cup dry red wine

1 bay leaf 1 tablespoon dried mixed herbs

300 g dried pasta

salt and pepper to taste

1/2 teaspoon sugar

1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.

2. Cover with a lid and place on turntable.

3. Cook on EXPRESS MEAL "PASTA DISH"

4. When oven stops with STIR displayed, stir and continue cooking.

5. After cooking, stir and stand covered for 3 mins.

Pasta Napolitana

1 400g can chopped tomatoes 2 tablespoons tomato paste 1 clove garlic, crushed

1/2 cup shallots, finely sliced

1 teaspoon sugar

500 ml hot water

1 teaspoons gourmet vegetable stock (Vegeta)

300 g dried pasta

salt and pepper to taste

1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.

2. Cover with a lid and place on turntable.

3. Cook on EXPRESS MEAL "PASTA DISH"

4. When oven stops with STIR displayed, stir and continue cooking.

5. After cooking, stir and stand covered for 3 mins.

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Page 22

RISOTTO

Chicken Risotto

250 g cooked chicken, chopped

1/2 cup shallots, finely sliced

2 cups assorted finely chopped vegetables

(eg. carrot, zucchini, mushroom, corn)

1 cup arborio rice

1/2 cup dry white wine

2 1/2 cups chicken stock

salt and pepper to taste

1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.

2. Place on turntable uncovered.

3. Cook on EXPRESS MEAL "RISOTTO".

4. When oven stops with STIR displayed, stir and continue cooking.

5. After cooking, stir and stand for 3 mins.

Beef and Mushroom

250 g beef fillet, cubed or use veal

1 cup mushrooms, finely sliced

1/2 cup shallots, finely sliced

1 cup arborio rice 1 tablespoon tomato paste

1/2 cup dry white wine

2 1/2 cups of chicken stock

1 bay leaf

salt and pepper to taste

1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.

2. Place on turntable uncovered.

3. Cook on EXPRESS MEAL "RISOTTO".

4. When oven stops with STIR displayed, stir and continue cooking.

5. After cooking, stir and stand for 3 mins. Serve with parmesan cheese.

Seafood Risotto

300 g seafood marinara mix (chilled)

1 clove garlic, crushed

1/2 cup shallots, finely sliced

1 cup arborio rice

1/2 cup dty white wine

2 plum tomatoes, chopped 2 tablespoons tomato paste

2 1/2 cups of stock (fish or chicken)

salt and pepper to taste

1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.

2. Place on turntable uncovered.

3. Cook on EXPRESS MEAL "RISOTTO".

4. When oven stops with STIR displayed, stir and continue cooking.

5. After cooking, stir and stand for 3 mins.

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Page 23

CASSEROLE

Springtime Lamb Casserole

500 g lamb, cubed

1 packet French onion soup 1 tablespoon flour 3 spring onions, quartered 2 carrots, finely sliced 2 sticks celery, finely sliced 1 can 310 g corn

1 1/2 cups chicken stock

2 teaspoons fresh parsley or 1 teaspoon dried parsley 1 sprig of fresh rosemary or 1 teaspoon dried rosemary

salt and pepper to taste

1. In a freezer bag add flour, French onion soup and lamb, and toss until the lamb is evenly coated.

2. Add all ingredients including the lamb to a 3 litre casserole dish (Corning ware®) and mix well.

3. Cover with a lid and place on turntable.

4. Cook on EXPRESS MEAL "CASSEROLE".

5. When oven stops with STIR displayed, stir and continue cooking.

6. After cooking, stir and stand covered for 3 mins.

Beef Casserole

500 g rump or blade steak, cut into strips

2 tablespoons flour

1/2 cup shallots, finely sliced

2 cups mushroom, finely sliced

1/4 cup red wine

1 1/2 cups beef stock

1 tablespoon cream 2 tablespoons tomato paste 1 bay leaf 1 sprig of rosemary

salt and pepper to taste

1. In a freezer bag add flour and beef, and toss until the beef is evenly coated.

2. Add all ingredients including the beef to a 3 litre casserole dish (Corning ware®) and mix well.

3. Cover with a lid and place on turntable.

4. Cook on EXPRESS MEAL "CASSEROLE".

5. When oven stops with STIR displayed, stir and continue cooking.

6. After cooking, stir and stand covered for 3 mins.

Chicken Casserole

500 g chicken breast, cut into strips

2 tablespoons flour

1/2 cup shallots, finely sliced

1 clove garlic, crushed 1 stick celery, finely sliced 2 cups mushroom, sliced

1/2 cup dry white wine

1 400g can chopped tomatoes 1 teaspoon dried oregano 1 sprig rosemary

salt and pepper to taste

1. In a freezer bag add flour and chicken, and toss until the chicken is evenly coated.

Add all ingredients including the chicken to a 3 litre casserole dish (Corning ware®) and mix well.

3. Cover with a lid and place on turntable.

4. Cook on EXPRESS MEAL "CASSEROLE".

5. When oven stops with STIR displayed, stir and continue cooking.

6. After cooking, stir and stand covered for 3 mins.

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Page 24

1 serve 1 serve,

approx. 400 g

INSTANT ACTION MENU GUIDE

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.

Standing

Time

(minutes)

Procedure

Quantity

(Unit per pressing each

INSTANT ACTION pad)

Dinner Plate +3°C

Refrigerated

• Cover with plastic wrap.

• After cooking, stand covered.

MEAT POTATO VEGETABLES

175-180g 125g 100g

Beef, Lamb sliced 2 varieties Chicken, T-Bone eg. sliced Carrot, Zucchini

Broccoli

Beverage (reheat)

includes: Tea

Coffee Water

1–4 cups

(1 cup, 250 ml)

+ 20°C

Room temperature

• No cover

• Place on the outside of turntable.

• After reheating, stir.

( )

Fresh Vegetables

Carrots Potato Beans Brussels Sprouts Broccoli Cauliflower Zucchini Spinach Cabbage

hard vegetables

medium vegetables

soft vegetables

0.2–1.0 kg (0.2 kg)

+ 3°C

Refrigerated

• Wash the vegetables.

• Cut potatoes into small pieces.

• Arrange the vegetables in a shallow dish in the following way: hard vegetables around the outside, soft vegetables in the centre, medium vegetables inbetween.

• Cover with glass lid or plastic wrap.

• After cooking, stir then stand covered.

NOTE: Use MORE setting for potato.

1 - 5

Initial

Temperature

(approx.)

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Page 25

( )

approx. + 60°C

hot tap water

or soup stock

Standing

Time

(minutes)

Procedure

Initial

Temperature

(approx.)

Quantity

(Unit per pressing each

INSTANT ACTION pad)

0.2-1.0 kg (0.2 kg)

– 18°C Frozen

• Before cooking, separate vegetables eg. broccoli as much as possible.

• Arrange the vegetables in a shallow dish in the following way : hard vegetables around the outside, soft vegetables in the centre, medium vegetables inbetween.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

Jacket Potato

Potato (whole)

Frozen Vegetables

Carrots Beans Brussels Sprouts Broccoli Cauliflower Corn Green Peas Mixed Vegetables

hard vegetables

1 piece,

approx. 180 - 200 g

1 - 8 pieces

( )

+ 20°C

Room temperature

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• The oven will "beep" and stop. TURN OVER will be displayed. Turn potatoes over and press start to continue cooking.

• After cooking , stand, covered with aluminium foil.

Rice / Pasta

includes: White Rice

Dry Pasta

• Wash rice thoroughly until water runs clear.

• Place into a Pyrex® bowl and cover with hot soup stock (for rice) or with hot tap water (for rice or pasta).

• Cook uncovered.

• The oven will "beep" and stop. STIR will be displayed. Stir and press start to continue cooking.

• After cooking, stand and stir.

Serve

Rice/Pasta

Soup stock or Hot tap water for Rice

Hot tap water for Pasta

1 serve

/2 cup

2 cups

2 serves

1 cup

21/2 cups

3 serves

11/2 cups

3 cups

4 serves

2 cups

4 cups

3 - 5

1 - 5

1–4 serves

1 serve,

/2 cup

3 - 10

soft vegetables

medium vegetables

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Page 26

Fish Fillets 0.5

NO.

Procedure

Quantity

(kg's)

EXPRESS DEFROST MENU GUIDE

Standing

Time

(minutes)

Chicken Fillets 0.5

• Place fish fillets on a defrost rack.

• The oven will "beep" and stop, TURN OVER will be displayed repeatedly. Turn over and separate into pieces.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

Sausages / Minced Meat 0.5

• Place sausages / minced meat on a defrost rack.

• The oven will "beep" and stop, TURN OVER will be displayed repeatedly. Remove defrosted portions of mince, turn over and shield edges with foil strips.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

• Place chicken fillets on a defrost rack.

• The oven will "beep" and stop, TURN OVER will be displayed repeatedly. Turn over and separate into pieces.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

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

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

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Page 27

Poultry 1.0 - 4.0 • Remove from original wrapper. Shield wing and leg tips with foil.

• Place breast side down on a defrost rack.

• The oven will "beep" and stop,

TURN OVER COVER EDGE will be displayed repeatedly.

Turn over and shield the warm portions. 5 - 50

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil. N.B. After standing run under cold water to remove giblets if necessary.

Roast Meat • Shield the bone and the edge with foil strips about 2.5cm wide.

Beef/Pork 0.5 - 3.0 • Place joint with lean side face upwards (if possible) on a defrost rack. Lamb 0.5 - 2.5 • The oven will "beep" and stop,

TURN OVER COVER EDGE will be displayed repeatedly.

5 - 60

Turn over and shield the warm portions.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

Steak/Chops 0.1 - 3.0 • Shield thin end of chops or steaks with foil.

Fish Fillets 0.1 - 1.0 •

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

5 - 30

If pieces are stuck together, try to separate as soon as possible. (Steak / Chops)

•

The oven will "beep" and stop, TURN OVER COVER EDGE will be displayed repeatedly.

5 - 15

Remove defrosted pieces,

turn over and shield the warm portions of remaining pieces. (Fish Fillets)

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

Minced Meat 0.1 - 3.0 • Place frozen minced meat on a defrost rack. Shield edges.

Beef •

The oven will "beep" and stop, TURN OVER COVER EDGE will be displayed repeatedly. Remove defrosted portions of mince,

turn over and shield edges with foil strips. 5 - 30

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

NO.

Chicken Pieces 0.1 - 3.0 • Shield the exposed bone with foil.

• Place chicken pieces on a defrost rack.

• The oven will "beep" and stop,

TURN OVER COVER EDGE will be displayed repeatedly.

5 - 15

Remove any defrosted pieces, turn over and shield the warm portions of remaining pieces.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

Standing

Time

(minutes)

Procedure

Quantity min-max

(kg's)

EASY DEFROST MENU GUIDE

Food not listed in the Guide can be defrosted using 30 % setting. NOTE: When freezing minced meat, shape it into flat even sizes.

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

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Page 28

RECIPES

MEAT APPLE AND SAGE PORK e

APRICOT LAMB e CHILLI CON CARNE w CORNED MEAT e FRUITY BEEF e GOLDEN CURRY SAUSAGES q HONEY ROAST LAMB w INDIAN CURRY LAMB w ITALIAN SPAGHETTI SAUCE w LASAGNE 0 SHEPHERD'S PIE q VEAL AND EGGPLANT q

POULTRY CHICKEN AND PENNE SALAD r

CHICKEN FILLET BURGERS r CHICKEN IN A POT r CHICKEN WITH BACON AND r

LEEK SEASONING

CRUNCHY CAMEMBERT CHICKENt HONEY CHICKEN LEGS t ROAST CHICKEN t SEASONED CHICKEN PARCELS t TANDOORI CHICKEN t

SEAFOOD CHEESY SALMON CANNELLONI y

CHILLI PRAWNS WITH SNOW PEAS

CRAB MORNAY u GARLIC MUSSELS u GARLIC PRAWNS y LEMON FISH FILLETS u SEAFOOD LAKSA y SESAME PRAWNS u SMOKED SALMON TAGLIATELLE y

VEGETABLES CAULIFLOWER AU GRATIN i

EASY HOME-MADE RISOTTO i HONEY CARROTS i HONEY GINGERED VEGETABLES o POTATOES PIZZAIOLA o POTATO, AVOCADO AND ONION

SALAD o PUMPKIN SALAD o SCALLOPED POTATOES i STUFFED BAKED POTATOES o VEGETABLE PLATTER i

DESSERTS AUSTRALIAN FRUIT CAKE p

BREAD AND BUTTER PUDDING p CARAMEL RICE PUDDING p CHOCOLATE MOUSSE p CHOCOLATE CAKE p

CHARTS

DEFROSTING

FRESH VEGETABLE CHART d FROZEN VEGETABLE CHART f GENERAL INFORMATION h-k GLOSSARY OF TERMS h GUIDE TO COOKING EGGS f MICROWAVE OVEN ROASTING CHART

REHEATING CONVENIENCE

DEFROSTING CONVENIENCE-FOOD CHART

RICE AND PASTA COOKING CHART

LASAGNE

Serves 8

MEAT SAUCE INGREDIENTS

30 g butter 1 onion, chopped 1 kg topside mince

/4 cup tomato paste 300 g jar neopolitana sauce 1 cup fresh button mushrooms, sliced 2 cloves garlic, crushed (optional) 1 tablespoon fresh oregano Salt and pepper to taste

CHEESE SAUCE INGREDIENTS

90 g butter

/3 cup flour 1

/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 large Pyrex bowl. Cook for 2-3 minutes on HIGH.

2. Stir in mince. Cook, uncovered, for 10-12 minutes on MEDIUM HIGH,

stirring every 2 minutes. Drain excess fat.

3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic, oregano and

salt and pepper.

CHEESE SAUCE METHOD

1. Melt butter in a medium sized Pyrex bowl 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 3-litre deep casserole dish.

2. Stand lasagne sheets in hot water for 5 minutes.

3. Spoon meat sauce to just cover base of dish. Cover with a single layer of

Lasagne sheets.

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

one-third of cheese sauce.

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

6. Sprinkle with mozzarella cheese.

7. Cook for 8 minutes on MEDIUM HIGH with the lid on. Remove lid and

continue cooking for a further 10 minutes on MEDIUM HIGH.

8. Allow to stand 8 minutes before serving.

9. Serve with a fresh garden salad and bread.

MEAT

INDEX

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Page 29

GOLDEN CURRY SAUSAGES

Serves 4-6

1 kg sausages 1 onion, finely sliced 2 tablespoons butter 3 teaspoons curry powder 1

/2 cups water

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

2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through cooking. After cooled, slice into rounds.

3. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water together in a jug.

4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes on HIGH, or until onions become transparent.

5. Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes on MEDIUM.

6. Serve hot with Basmati rice and pappadums.

2 tablespoons plain flour 1 carrot, grated 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 2 tablespoons brown vinegar

SHEPHERD'S PIE

Serves 6-8

4 large potatoes (approx.1 kg) butter milk 2 tablespoons fresh chives, chopped 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. Stir halfway through cooking. Drain.

2. Mash potatoes; add butter, milk, chives, salt and pepper until it forms a smooth consistency.

3. In a large bowl, combine mince and onion and cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.

4. Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on HIGH.

5. Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley and seasoning. Mix well.

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

7. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.

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

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

2 tablespoons gravy powder 250 g frozen mixed vegetables 1 tablespoon Worcestershire sauce 1 can chopped tomatoes 2 tablespoons parsley 60 g grated chedder cheese salt and pepper to taste

VEAL AND EGGPLANT

Serves 4-6

750 g veal, diced 1 Iarge eggplant, cubed 1 tablespoon flour 2 teaspoons fresh sage black pepper to taste 1 teaspoon chicken stock powder 4 rashers bacon, chopped

1. Place flour, sage, stock powder, pepper and veal into a freezer bag, toss well to coat the veal.

2. Transfer the meat and any flour remaining in the bag to a 3-litre casserole dish.

3. Add the bacon, shallots, tomatoes, capsicum, tomato paste and eggplant (aubergine). Mix well. Cover and cook for 25-32 minutes on MEDIUM, stirring 2-3 times during cooking.

4. Sprinkle with parsley and serve with rice and Kalamata olives.

3 shallots, sliced 1 yellow capsicum, sliced 420 g can peeled tomatoes 2 tablespoons continental parsley, chopped 2 tablespoons tomato paste

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ITALIAN SPAGHETTI SAUCE

Serves 4-6

500 g topside mince 1 onion, chopped 2 cloves garlic, crushed 410 g can whole tomatoes

/2 cup tomato paste

1. Mix mince, onion and garlic together in a large bowl. Cook for 7-9 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.

2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.

3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.

4. Serve over hot spaghetti.

100 g mushrooms, sliced 1 tablespoon chopped parsley 1 tablespoon fresh oregano leaves 1 tablespoon fresh basil leaves

INDIAN CURRY LAMB

Serves 4-6

1 small sweet potato, cubed 1 onion, thinly sliced 1 kg lamb, trimmed and cubed 1 cup chicken stock 1 teaspoon chicken stock powder,

extra

1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.

2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3litre casserole dish.

3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.

4. Add zucchini and cook for a further 1-2 minutes on HIGH.

5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole dish and cover.

6. Heat through for 6-8 minutes on MEDIUM.

7. Stir through coriander, and serve.

1 tablespoon curry paste 300 g can of chickpeas 3 cubed zucchini 2 tablespoons fresh coriander or

parsley, chopped

CHILLI CON CARNE

Serves 4-6

1 kg mince 1 large onion, finely chopped 825 g can peeled tomatoes salt and pepper 1-2 teaspoons chilli powder

1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.

2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and kidney beans.

3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.

4. Serve with boiled rice.

1 tablespoon vinegar 1 teaspoon sugar 375 g jar tomato paste 425 g can red kidney beans, drained

HONEY ROAST LAMB

Serves 4-6

1.5 kg leg lamb

3 tablespoons honey 1 tablespoon Dijon mustard

1. Combine honey and Dijon mustard. Brush over lamb.

2. Place fat-side down on a roasting rack.

3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on MEDIUM HIGH (for well done).

4. Turn over halfway through cooking shielding shank with foil to prevent overcooking. Brush combined ingredients over leg of lamb. Allow to stand for 10 minutes covered with foil before carving.

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APPLE AND SAGE PORK

Serves 4-6

1.5 kg boned loin pork (with rind on) 1 - 2 cups sage and onion stuffing mix

/2 cup dried apples, chopped 8 - 10 prunes, pitted and chopped 125 g toasted silvered almonds

1. Following instructions on the packet prepare stuffing.

2. Add apples, prunes and almonds. Mix well.

3. Pack loosely down the centre of meat. Roll up tightly and secure with

string.

4. Sprinkle rind with salt.

5. Place the meat on a small roasting rack fat side down in a casserole dish,

and place on turntable.

6. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking.

7. After cooking, stand covered with aluminium foil for 8 minutes before

carving.

APRICOT LAMB

Serves 4-6

1.5 kg loin of forequarter lamb (deboned) 1 packet dried apricots 250 ml apricot nectar 1 tablespoon cornflour

1. Unroll meat. Place dried apricots down the centre 2 rows deep.

2. Roll up tightly and secure with string.

3. Mix apricot nectar with cornflour and heat for 1-2 minutes on HIGH or until it

boils. Allow to cool slightly.

4. Pour apricot juice over the meat and marinade for 1- 2 hours.

5. Remove meat from the marinade, place the meat on a small roasting rack fat

side down in a casserole dish.

6. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking.

7. After cooking, stand covered with aluminium foil for 8 minutes before

carving.

FRUITY BEEF

Serves 4-6

1.5 kg topside beef

SEASONING INGREDIENTS

1 1/2 cups stuffing mix water to mix

1. Prepare beef to be seasoned by cutting a pocket in the centre.

2. Mix sauce ingredients together and put to one side.

3. Prepare enough seasoning by following instructions on the packet. Place loosely into prepared pocket. Tie meat with string.

4. Brush sauce over meat. Place the meat on a small roasting rack fat side down in a casserole dish.

5. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking .

6. After cooking, stand covered with aluminium foil for 8 minutes before carving.

NOTE: Baste meat 2- 3 times during cooking with prepared sauce.

SAUCE INGREDIENTS

125 ml fruit chutney 1 tablespoon oil 1 tablespoon Worcestershire Sauce 1 tablespoon curry powder 2 teaspoons mustard powder 1 tablespoon sweet sherry

CORNED MEAT

Serve 4-6

1.5 kg meat

2 tablespoon brown sugar 2 tablespoon malt vinegar 3 cups hot tap water

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

2. Add sugar, vinegar and water, cover with a casserole lid.

3. Cook for 55-60 minutes on MEDIUM.

4. Turn over halfway through cooking.

5. Allow to stand covered with foil for 5-10 minutes.

6. Serve hot or cold as required.

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CHICKEN IN A POT

Serves 4-6

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 27-30 minutes on MEDIUM HIGH. Stir 2-3 times during

cooking.

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

CHICKEN WITH BACON AND LEEK SEASONING Serves 4

No.15 chicken 60 g butter, melted 1 leek, finely chopped 1 rasher 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 10-12 minutes on MEDIUM HIGH.

6. Turn over, cook a further 10-12 minutes on MEDIUM HIGH.

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

POULTRY

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

CHICKEN PENNE SALAD

Serves 6

No.15 chicken 20 g butter 1 packet picador cheese (soft capsicum - flavoured cheese) 1 cup chicken stock

/2 red capsicum, chopped

/2 yellow capsicum, chopped 1 stick celery, chopped 2 cups penne pasta 4 cups hot tap water 1 tablespoon fresh chives

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

2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway

through cooking.

3. Cool and then remove chicken flesh from the bone.

4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,

stir and strain. Set aside to cool.

5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH

for 2 minutes.

6. Combine all other ingredients and mix well with chicken, pasta and sauce.

CHICKEN FILLET BURGERS

Serves 4

2 chicken breast fillets 1 pkt of chicken coating mix 30 g melted butter

TOPPING 1 HAWAIIAN

1 slice ham, sliced in half 2 slices pineapple, sliced in half 3 slices cheddar cheese

1. Brush fillets with butter.

2. Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.

3. Place chicken fillets onto a roasting rack.

4. Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.

5. Layer topping on chicken, finishing with cheese.

6. Cook for 4-6 minutes on MEDIUM.

7. Serve on a roll with salad.

TOPPING 2 MEDITERRANEAN

4 pieces of prosciutto 4 pieces of marinated vegetables such

as eggplant or roast capsicum

/4 cup grated vintage cheese

/4 cup Parmesan cheese

/4 cup wholemeal breadcrumbs 1 egg yolk salt and pepper 20 g butter, melted, extra

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TANDOORI CHICKEN

Serves 4-6

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. In a Food Processor, 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.

HONEY CHICKEN LEGS

Serves 4

250 mL soy sauce 4 tablespoons honey 1 tablespoon lemon juice 1 clove garlic, crushed

1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small bowl. Pour over chicken and marinate for 2-3 hours.

2. Sprinkle with sesame seeds.

3. Arrange chicken legs on a roasting rack. Cook for 16-20 minutes on MEDIUM HIGH, turning over halfway through cooking.

4. Allow to stand for 5 minutes.

/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

/2 teaspoon freshly grated ginger 2 tablespoons oil 8 large chicken legs sesame seeds

CRUNCHY CAMEMBERT CHICKEN

Serves 6

125 g camembert cheese, finely chopped 2 rashers bacon, finely chopped

/2 cup toasted, slivered almonds

1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.

2. Press camembert mixture between skin and flesh of chicken. Tie chicken legs together.

3. Mix remaining mustard and honey. Brush over chicken.

4. Place breast side down on a roasting rack, cook for 25-30 minutes on MEDIUM HIGH. Turn over halfway through cooking.

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

ROAST CHICKEN

Serves 4

No.15 chicken 30 g butter, melted Season All salt

1. Wash and dry chicken well.

2. Tie legs of chicken together with string.

3. Place breast-side down on a roasting rack.

4. Baste with butter and sprinkle with Season All salt.

5. Cook for 8-13 minutes on MEDIUM HIGH.

6. Turn chicken over. Baste with butter and sprinkle with Season All salt.

7. Cook a further 8-13 minutes on MEDIUM HIGH.

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

2 tablespoons seeded mustard No.15 chicken 2 tablespoons honey

SEASONED CHICKEN PARCELS

Serves 4

3 spring onions, chopped finely

/2 cup fresh (white) bread crumbs 1 clove garlic, crushed 1 egg yolk

/2 cup pine nuts, chopped finely 100 g bacon

1. Mallet chicken breasts until flat.

2. Mix all other ingredients in a small bowl.

3. Season each chicken breast and place mixture in the centre.

4. Roll and tie chicken with string so as no filling is exposed.

5. Place in casserole dish and brush with butter.

6. Cook for 8-10 minutes on MEDIUM HIGH. Turn over halfway during cooking.

7. Stand for 5 minutes, covered in foil.

/4 cup vintage cheddar, grated

2 tablespoons finely chopped fresh

basil 4 Iarge single chicken breasts 20 g melted butter salt and pepper to taste

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SEAFOOD

CHEESY SALMON CANNELLONI

Serves 4-6

1 large packet cannelloni 250 g ricotta cheese 90 g cheddar cheese salt and pepper to taste 2 eggs lightly beaten 210 g red salmon, drained with bones removed 2 teaspoons lemon juice 2 tablespoons fresh parsley, chopped 2 tablespoons of extra cheddar cheese 375 g jar pasta sauce

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

2. Place spoonfuls of salmon mixture into cannelloni shells until full.

3. Place in a single layer in a shallow dish.

4. Pour pasta sauce over cannelloni and smooth over with the back of a spoon to ensure all sections of pasta are covered with sauce.

5. Cook for 14 minutes on MEDIUM HIGH.

6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.

7. Sprinkle with chopped parsley to serve.

GARLIC PRAWNS

Serves 4

24 green king prawns 3 tablespoons butter 3 cloves garlic, crushed 1 tablespoon chopped parsley

1. Peel and devein prawns, leaving tails in tact.

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

3. Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2 minutes.

4. Serve in individual dishes sprinkled with parsley.

SEAFOOD LAKSA

Serves 4-6

1 tablespoon lemon grass, finely sliced 270 mL coconut cream 2 fish fillets or 300 g king prawns or both 1 tablespoon oil 1-2 tablespoons Laksa paste

1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on HIGH stirring once during cooking.

2. Add fish sauce, fish stock and cook for 3 minutes on HIGH.

3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM. Stir through coconut cream and cook for a further 4-5 minutes.

4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or until noodles collapse.

5. In a serving bowl place bean shoots, noodles and then Laksa soup.

6. Garnish with freshly torn coriander and fried onion flakes.

1 tablespoon fish sauce 1 packet of bean shoots 2 cloves garlic minced 1 packet of vermicelli noodles 1,125 mL Fish Stock

SMOKED SALMON TAGLIATELLE

Serves 4

500 g tagliatelle pasta 60 g butter 100 g smoked salmon 200 g snow peas, trimmed 100 g button mushrooms,

finely sliced

1. Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12 minutes on HIGH, stirring halfway. Stand for 5 minutes then drain.

2. In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.

3. Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.

4. In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring once during cooking.

5. In a large shallow dish, cambine pasta, snow peas, button mushrooms, smoked salmon and dill. Stir gently until the pasta is well coated

6. Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.

2 cloves fresh garlic, crushed 2 small shallots, finely sliced 600 g thickened cream 1 tablespoon fresh dill 1 cup parmesan cheese

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GARLIC MUSSELS

Serves 4 as entree

250 g mussels 250 g New Zealand mussels 1 cup wine 2 cups water 1 clove garlic, crushed

1. Wash mussels under running water; remove all traces of mud, seaweed and barnacles with brush or knife; remove beards. Discard cracked, broken or open mussel shells.

2. In a large bowl, cover mussels with wine, water and garlic. Cook for 8 minutes on MEDIUM or until open, removing from liquid as they open. Discard unopened mussels.

GARLIC BUTTER

1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper. Pour

/2 garlic sauce over mussels; toss well.

2. Arrange mussels in serving bowl and pour remaining sauce over mussels.

CHILLI PRAWNS WITH SNOW PEAS

Serves 4

1 tablespoon butter 32 green prawns, peeled and deveined 1 small red capsicum (sweet pepper),

cut into 2 cm strips

1 tablespoon chopped fresh chives

1. Place the butter into a large microwave-safe bowl. Heat for 30 seconds on HIGH, until melted.

2. Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper. Mix well. Cook for 4-6 minutes on MEDIUM, stirring every minute.

3. Stir in the snow peas. Cook for 1-3 minutes on MEDIUM.

4. Serve immediately with rice.

CRAB MORNAY

Serves 6

350 g fresh crabmeat or 2 x 170 g

cans crab meat, drained 5 cloves garlic, crushed 60 g butter

/3 cup plain flour

/2 teaspoon dry mustard

2 cups milk

1. In a large bowl, melt butter for 30 seconds on HIGH. Stir in flour and

mustard. Cook for a further 1 minute on HIGH.

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

3. Stir in onion, crab meat, salt and pepper, 1/4 cup cheese, tomato sauce,

tabasco, Worcestershire sauce, cream and garlic.

4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.

5. Cook for 8-10 minutes on MEDIUM.

6. Serve in volavaunt shells with a garden salad.

1 onion, finely chopped

/2 cup grated cheese

4 tablespoons tomato sauce

/2 teaspoon tobasco 2 teaspoons Worcestershire sauce 3 tablespoons cream

1 teaspoon chilli sauce grated rind of 1 lemon freshly ground black pepper to taste 100 g snow peas, topped and tailed

SESAME PRAWNS

Serves 4

250 g prawns, peeled and deveined 1 tablespoon sesame oil 1 clove garlic, crushed 2 teaspoons kecap manis 1 tablespoon sesame seeds

1. Peel prawns, leaving tails intact, and devein.

2. Combine the prawns, oil, garlic and kecap manis in a large bowl and stir well. Cover and refrigerate for at least 2 hours.

3. Thread the prawns onto microwave safe skewers and place on to a microwave safe roasting rack.

4. Sprinkle one side of the skewered prawns with half the sesame seeds. Cook for 3-5 minutes on MEDIUM, turning after 2 minutes.

GARLIC BUTTER

2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, crushed pepper

LEMON FISH FILLETS

Serves 4

1 kg fish fillets 1 tablespoon lemon juice 1 tablespoon butter salt and pepper to taste

1. Arrange in a flan dish or a casserole dish in a single layer. (Fold under the thin edges of the fish.)

2. Top with lemon juice and butter.

3. Cover with plastic wrap or glass lid.

4. Cook for 10-12 minutes on MEDIUM HIGH.

5. Allow to stand covered for 1-3 minutes.

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HONEY CARROTS

Serves 4

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

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 4-5 minutes on HIGH. Stir halfway through cooking.

3. Stand covered for 3 minutes before serving.

4. Sprinkle with toasted sesame seeds.

VEGETABLE PLATTER

Serves 4

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

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

2. Cover with a lid or plastic wrap.

3. Cook for 3-5 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

CAULIFLOWER AU GRATIN

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 bowl 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

/2 minutes on HIGH, stirring

every minute.

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

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

SCALLOPED POTATOES

Serves 4-6

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

/2 large onion, sliced 1 cup grated tasty cheese 250 ml thickened cream paprika salt and pepper to taste

1. In a medium casserole dish, place

/3 of the sliced potatoes to cover the dish.

2. Layer

/2 of the sliced onion on top.

3. Sprinkle

/3 of the grated cheese over the onion.

4. Repeat with second layer of potatoes, onion and cheese.

5. Finish with a layer of potatoes and pour over thickened cream.

6. Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.

7. Cook uncovered for 10 minutes on MEDIUM HIGH.

8. Cook for a further 7 minutes on MEDIUM.

9. Stand for 5 minutes before serving.

VEGETABLES

EASY HOME-MADE RISOTTO

Serves 6-8

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 a 3-litre casserole dish. Cook for 2-3 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 15-18 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.

1 teaspoon garlic, minced 1 teaspoon sesame seeds

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POTATO, AVOCADO AND ONION SALAD

Serves 6

1 kg small new potatoes 1 large onion, sliced into rings 1 tablespoon caster sugar 1 tablespoon butter

/2 cup mayonnaise

1. Cut unpeeled potatoes in half. Place in a large dish and cover with water. Cook, covered with a lid, for 12-16 minutes on HIGH (potatoes should be tender but holding their shape). Drain.

2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 3-4 minutes on HIGH, stirring twice.

3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.

4. Toss in onions and avocado; sprinkle with chives.

150 mL sour cream black pepper 1 large avocado, cubed chives, for garnish

HONEY GINGERED VEGETABLES

Serves 6

2 teaspoons grated ginger 2 tablespoons honey 1 tablespoon soy sauce 2 teaspoons lemon juice 500 g butternut pumpkin, peeled and thinly sliced 1 cup frozen beans 2 zucchinis, sliced 1 tablespoon sesame seeds

1. In a large bowl,heat ginger, honey, soy sauce and lemon juice for 1 minute on HIGH.

2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.

3. Stir in beans and zucchini, cook covered a further 3-4 minutes on HIGH.

4. Spoon onto a serving plate. Sprinkle with sesame seeds.

POTATOES PIZZAIOLA

Serves 4-6

4 large potatoes 1 tablespoon butter 1 clove garlic, crushed 425 g can tomatoes, roughly chopped 2 teaspoons fresh (or

/2 teaspoon dried) basil

ground black pepper and salt to taste

/2 brown onion, finely diced

1 anchovy, minced

1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl with 2 tablespoons of water, cover and cook for 6-8 minutes on HIGH, stirring halfway through cooking. Drain.

2. In a small bowl, combine butter, garlic, onion and anchovy. Cook for

/2-1

minute on HIGH, stir halfway.

3. Combine basil, pepper and salt to garlic mixture.

4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well coated.

5. Cook, uncovered, for 4-5 minutes on HIGH, stirring halfway through cooking.

PUMPKIN SALAD

Serves 6-8

1 kg pumpkin, peeled and cubed 2 tablespoons water

/4 cup walnuts

6 shallots, chopped

1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 810 minutes on HIGH or until pumpkin is just cooked, but still firm. Stir halfway through cooking

2. Refresh by running cold water over pumpkin. Drain and chill.

3. Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.

4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.

STUFFED BAKED POTATOES

Serves 4

4 large potatoes

/4 cup milk

/4 cup cream

/2 cup grated cheddar cheese

1. Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on HIGH. Stand in foil for 5 minutes.

2. Cut a thin slice from top of each potato; scoop out cooked potato with a spoon, leaving a thin shell.

3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix well until no lumps remain.

4. Spoon mixture into each potato shell. Place on a plate.

5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH, until cheese is melted.

30 g butter 2 teaspoons dried parsley flakes

/4 teaspoon dry mustard

paprika

1 tablespoon finely chopped parsley

/2 teaspoon nutmeg ground black pepper 1 cup mayonnaise

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CHOCOLATE MOUSSE

Serves 4

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 30-60 seconds on HIGH, stirring halfway. 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.

AUSTRALIAN FRUIT CAKE

Serves 4-6

1 kg mixed fruit 1 cup brown sugar 250 g butter, chopped 2 tablespoons brandy 4 eggs, lightly beaten 2 teaspoons parisienne essence

1. Combine the first 4 ingredients in a large bowl. Cover and cook for 4 minutes on HIGH, stirring once. Allow to cool slightly.

2. Stir in eggs and parisienne essence, followed by dry ingredients.

3. Pour into a greased 20 cm cake container.

4. Cook for 5 minutes on HIGH.

5. Using a 3 cm foil strip, place around the outside of cake plastic container. (This will prevent the outside from overcooking before the centre is cooked.)

6. Cook a further 5 minutes on HIGH.

7. Stand for 10 minutes before turning out.

8. Pour over extra brandy. Decorate with extra glacé fruits if desired.

CHOCOLATE CAKE

2 cups sugar

/4 cup cocoa 1 teaspoon baking powder 1

/2 cups milk

ICING

125 g butter 1 cup icing sugar 1 dessert spoon rum

1. Combine all ingredients together in a large bowl.

2. Beat together for 3 minutes on HIGH.

3. Pour into a greased microwave safe gugelhopf container.

4. Cook for 16-18 minutes on MEDIUM. Allow to stand 5-10 minutes before

turning out.

5. Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

DESSERTS

BREAD AND BUTTER PUDDING

Serves 4-6

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

/4 cup sultanas

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. Place milk and vanilla essence into a Pyrex jug, cook for 2

/2 minutes on HIGH.

4. Gradually whisk the warmed milk into eggs. Cook for 1-2 minutes on HIGH, stirring occasionally.

5. Pour over bread mixture.

6. Sprinkle with brown sugar and nutmeg.

7. Cook for 15 minutes on MEDIUM LOW.

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

/2 cups milk

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

/4 teaspoon nutmeg

1 cup plain flour, sifted 1 teaspoon baking powder

/2 teaspoon nutmeg 1 teaspoon cinnamon 2 tablespoons brandy, extra

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

CARAMEL RICE PUDDING

Serves 4-6

1 cup rice 3 cups hot water 400 g can condensed milk

1. Place rice and water in a large Pyrex bowl. Cook for 10 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 30 seconds. (Caramel will boil over if not stirred.)

3. Mix caramel into rice and sprinkle with cinnamon sugar.

/2 cup oil 13/4 cups plain flour 2 eggs 2 teaspoons vanilla

125 g philadelphia cheese 2 dessert spoons cocoa

1 tablespoon butter 1 tablespoon lemon juice cinnamon sugar

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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 FROZEN FOODS

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Place between paper towel directly on turntable.

2 slices 4 slices 6 slices Bread Rolls

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

PROCEDURES

MICROWAVE TIME

PROCEDURES

PIES

MICROWAVE TIME

Individual Whole

3-4 minutes 7-8 minutes

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

Whole Fish

Scallops

Prawns

4-6 minutes/500 g

6-8 minutes/500 g

4-6 minutes/500 g

5 minutes

2-3 minutes

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

Separate as soon as possible.

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

BEEF (Roast) Steaks Minced Beef

PORK (Roast) Chops Ribs Minced Pork

LAMB (Roast) Shoulder Chops

POULTRY Turkey (Whole) Chicken (Whole) Pieces Duck

MICROWAVE TIME

CUT

7-9 minutes/500 g 6-8 minutes/500 g 6-8 minutes/500 g

6-8 minutes/500 g 5-7 minutes/500 g 4-6 minutes/500 g 6-8 minutes/500 g

6-8 minutes/500 g 6-8 minutes/500 g 41/2-5 minutes/500 g

8-10 minutes/500 g 5-6 minutes/500 g 5-8 minutes/500 g 8-10 minutes/500 g

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

CHARTS

STANDING TIME

BREAD

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MICROWAVE OVEN ROASTING CHART

BEEF Rare Medium Well done

VEAL Well done

PORK Well done

LAMB Medium Well done

CHICKEN Whole

CHICKEN Pieces

TURKEY Whole

DUCK

16-18 minutes/kg at MEDIUM 20-23 minutes/kg at MEDIUM 25-28 minutes/kg at MEDIUM

25-28 minutes/kg at MEDIUM

28-34 minutes/kg at MEDIUM

13-21 minutes/kg at MEDIUM HIGH 16-22 minutes/kg at MEDIUM HIGH

16-21 minutes/kg at MEDIUM HIGH

10-13 minutes/500 g at MEDIUM

15-21 minutes/500 g at MEDIUM

7-9 minutes/500 g at MEDIUM

INSTRUCTIONS

COOKING TIME AND POWER LEVEL

FOOD

5-10 minutes

10-15 minutes

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.

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

STANDING TIME

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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 centre. 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 centre, 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.

Rinse corn under cold water. Place corn in husk directly onto turntable. Turn over during cooking. Allow to stand 3 minutes before serving. Rinse corn under cold water. Place corn in husk directly onto turntable. 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.

Asparagus

Beans

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Mushrooms

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. Cut in half and then into 1 cm thick slices. 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 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.

FRESH VEGETABLE CHART

AMOUNTAMOUNT

COOKING PROCEDURE

VEGETABLE

500 g

2 medium

4 small

2 medium

4 small

500 g

1 kg

500 g

3-4 minutes

2-21/2 minutes

31/2-41/2minutes

41/2-5 minutes

4-41/2 minutes

3-4 minutes

5-6 minutes

11-12 minutes

2-3 minutes

3-4 minutes

2-3 minutes

VEGETABLE

3-4 minutes

31/2-41/2 minutes

3-4 minutes

31/2-5 minutes

31/2-

41/2

minutes

5-51/2 minutes

41/2-61/2 minutes

14-15 minutes

3-31/2 minutes

500 g

500 g (2)

1 kg (4)

500 g

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables (canned)

MICROWAVE TIME

AT HIGH (100%)

COOKING PROCEDURE

MICROWAVE TIME

AT HIGH (100%)

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Page 42

10-14 minutes on HIGH

20-24 minutes on HIGH

10-12 minutes on HIGH

12-14 minutes on HIGH

10-12 minutes on HIGH

2-4 minutes on HIGH

43/4-7 minutes on HIGH

6-7 minutes

6-61/2 minutes

6-7 minutes

6-61/2 minutes

6-7 minutes

6-61/2 minutes

51/2-61/2 minutes

4-41/2 minutes

6-61/2 minutes

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

2. Stir halfway through cooking.

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

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

FROZEN VEGETABLE CHART

Asparagus

Beans (green, cut)

Broccoli

Brussels sprouts

Carrots (whole) (sliced)

Cauliflower

Corn (on cob)

(kernel)

Peas (green)

Spinach

Mixed Vegetables

500 g

500 g 500 g

500 g

4 pieces

(500 g)

500 g

250 g

500 g

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

MICROWAVE TIME

AT HIGH (100%)

WEIGHTVEGETABLE

SPECIAL PROCEDURES

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

RICE AND PASTA COOKING CHART

FOOD

OTHER INGREDIENTS

COOKING TIME

Break apart as soon as possible.

Procedure:

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

GUIDE TO COOKING EGGS

1 2 3 4

1 tsp.

2 tsp. 1 tbsp. 1 tbsp.

1 tbsp. 1 tbsp. 2 tbsp.

/4 cup

Cook

MEDIUM

HIGH (70%)

Butter

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.

Milk

Egg(s)

1-11/2 min.

1-2 min. 2-3 min.

/2-31/2 min.

2 cups hot tap water 21/2 cups hot tap water

4 cups boiling water

/4 cup cold tap water or milk

21/4 cups cold tap water or milk

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Page 43

—

1-3 minutes

—

1-3 minutes

2-3 minutes

—

2 minutes

1-3 minutes

—

2-3 minutes

1-2 minutes

2-3 minutes

—

2-3 minutes

REHEATING CONVENIENCE DEFROSTING CONVENIENCE

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

Pecan Pie whole (frozen)

Jam Donuts (frozen)

Danish Pastry whole (frozen)

FOOD

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

1 kg

2 4

400 g

COOKING TIME AND POWER LEVEL

Stir after heating.

Place food in bowl. Cover with 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.

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.

SPECIAL INSTRUCTIONS

WEIGHT

1-11/2 minutes on HIGH 21/2-3 minutes on HIGH 2-51/2 minutes on MEDIUM 6-8 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

/2-11/2 minutes on MEDIUM 11/2-21/2 minutes on MEDIUM 41/2-6 minutes on MEDIUM

4-51/2 minutes on MEDIUM 8-10 minutes on MEDIUM 30-40 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

1-31/2 minutes on MEDIUM HIGH

1-11/2 minutes on MEDIUM LOW 21/2-31/2 minutes on MEDIUM LOW 1-3 minutes on MEDIUM HIGH followed by 1-21/2 minutes on MEDIUM LOW

NOTE: Room Temperature +20°C

Refrigerator Temperature +3°C

Frozen Temperature -18°C

– FOOD CHART

STANDING TIME

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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 centre 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 halfway through defrosting. 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 halfway through defrosting. As you

turn, touch the meat to find warm areas and shield these with small pieces of foil. Let roasts stand 30 to 45 minutes after defrosting time. Thaw meats and poultry only until they can be pierced in the centre 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 with plastic wrap or a lid. 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 centre. Cover with microwave plastic wrap. Reheat on MEDIUM.

VEGETABLES Wrap large, whole vegetables 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

/2-5 minutes on HIGH. Stand covered for

5 minutes before using.

GENERAL INFORMATION

GLOSSARY OF TERMS

1 tablespoon = 20 mL 1 teaspoon = 5 mL

/2 teaspoon = 2.5 mL

/4 teaspoon = 1.25 mL

1 cup = 250 mL = 8 fl. oz.

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

/3 cup = 80 mL =

2.5 fl. oz.

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

Metric Imperial

Cups

SPOON MEASURES

LIQUID MEASURES

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.

Metric

15 g =

/2 oz. 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.

Metric

Imperial

DRY INGREDIENTS

(1 kg)

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.

Imperial

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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 centre from all sides. With large foods, energy creates heat in the outer layer; then the heat moves to the centre 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 centre, 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 centre, 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.

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.

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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.

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A40X

QUICK REFERENCE GUIDE

FEATURE

Express Meal

Instant Action

Express Defrost

Easy Defrost

Less/More Setting For Express Meal, Instant Action

Less/More Setting For Express Defrost, Easy Defrost

QUICK OPERATION GUIDE

To cook Pasta Napolitana.

PASTA DISH

To cook 2 Jacket Potatoes.

JACKET POTATO

x 2

To defrost 0.5kg of Chicken Fillets.

Menu Number

EXPRESS DEFROST

x 2

INSTANT COOK

START

To defrost 1.0kg of Chicken Pieces.

Menu Number

EASY

DEFROST

x 4

BEVERAGE

Menu Number

EASY

DEFROST

eg. Chicken Pieces

x 4 eg. 1.0 kg

Weight

For More setting For Less setting

POWER

LEVEL

Within 2 seconds

Weight

x 1 x 2

★

INSTANT COOK

START

POWER

LEVEL

For More setting For Less setting

POWER

LEVEL

x 1 x 2

POWER

LEVEL

★

Express Defrost, no need to enter weight.

INSTANT COOK

START

Variable Cooking Control

Instant Cook

Timer

Child Lock

Clock

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

Cooking Time

Just One Touch

INSTANT COOK

START

To set for 3 minutes.

To lock.

TIMER

CLOCK

To set for 11:45 am

TIMER

CLOCK

SHARP CORPORATION OSAKA, JAPAN

POWER

LEVEL

x 4

INSTANT COOK

START

Within 3 minutes of closing the door

TIMER

CLOCK

To unlock.

INSTANT COOK

START

Press for 3 seconds

TIMER

CLOCK

TIMER

CLOCK

STOP

CLEAR

TINSEB025 WRRZ - M31 PRINTED IN THAILAND