Sharp R343 User Manual

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900W (IEC 60705)

R-343M

MICROWAVE OVEN

OPERATION MANUAL WITH COOKBOOK

R-343

10min. 1min. 10sec.

Poultry

Meat Joint

Roast Beef / Lamb

Roast Pork

Roast Poultry

Auto Cook

Auto Defrost

STOP

CLEAR

START

AUTO MINUTE

Fresh Vegetables

Jacket Potatoes

Rice / Pasta

KGTURNSTIR PCS

MICRO COOK

POWER LEVEL/

WEIGHT

900W

AUTO COOK/ DEFROST

OPERATION MANUAL

This operation manual contains important information which you should read carefully

before using your microwave oven.

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

followed or if the oven is modified so that it operates with the door open.

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CONTENTS

Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1

Oven and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5

Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Maff Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Microwaving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

How to operate the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Multiple Sequence Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Auto Cook/Auto Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Auto Cook/Auto Defrost Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Other Convenient Functions: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Cooking Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13-14

Food Handling & Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15-16

Advice for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Advice for Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Aftercare:

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19-20

To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Cookbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-45

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Back cover

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OVEN AND ACCESSORIES

Air vent openings

Outer cabinet

Power supply cord

Door opening button

Oven lamp

Waveguide cover (distributing microwaves)

Oven cavity

Door Latches

Turntable support system

Door seals

& sealing surfaces

Control panel (see facing page for detail)

Turntable

Turntable support

Coupling

Place the turntable support in the centre of the oven floor so that it can freely rotate around the coupling.

Place the turntable onto the turntable support so that it locates firmly into the coupling.

❏

1. R-343M o/M 19/1/2000 9:16 Page 2

R-343

10min. 1min. 10sec.

Poultry

Meat Joint

Roast Beef / Lamb

Roast Pork

Roast Poultry

Auto Cook

Auto Defrost

STOP

CLEAR

START

AUTO MINUTE

Fresh Vegetables

Jacket Potatoes

Rice / Pasta

KGTURNSTIR PCS

MICRO COOK

POWER LEVEL/

WEIGHT

900W

AUTO COOK/

DEFROST

CONTROL PANEL

1. Digital Display

2. AUTO COOK/DEFROST key

press to select 1 of 6 AUTO COOK or 2 AUTO DEFROST programmes.

3. POWER LEVEL/WEIGHT key

4. STOP/CLEAR key

5. START/AUTO MINUTE key

6. TIME keys

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INSTALLATION

IMPORTANT SAFETY INSTRUCTIONS

Oven Use:

• The oven is for domestic food preparation only. Never operate when empty.

• Do not leave or store anything inside the oven when not in use.

• Never attempt to use the oven with the door open. It is important not to defeat or tamper with the door safety latches. This may result in exposure to microwave energy.

• Never operate the oven with any object caught in the door sealing surfaces, this again may cause microwave leakage.

• Do not insert fingers or objects in the holes of the door latches or air-vent openings as this may damage the oven and cause an electric shock.

• If water or food drops inside the air vent openings switch off the oven immediately, unplug it and call a Service Technician appointed by SHARP. (See page 21).

• Never attempt to move the oven while it is operating.

Childcare: Only allow children to use the oven under close adult supervision, children should be taught all important safety instructions. Do not allow anyone to play with the oven, lean or swing on the oven door. Pacemaker: If you have a heart pacemaker, consult your doctor or the pacemaker manufacturer prior to oven use. Warning: Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use.

WARNING!

Inspect the Oven: Check the oven carefully for damage before and regularly after installation.

• Make sure the door closes properly, that it is not misaligned or warped.

• Check the hinges and door safety latches are not broken or loose.

• Ensure the door seal and sealing surfaces are not damaged.

• Inspect the oven interior and door for dents. Important: If any damage is apparent, do not operate the oven in any way. Contact your dealer or an authorised Service Technician appointed by SHARP.

1.Remove all packing materials including the feature sticker. Do not remove the plastic film from the inside of the oven window as this protects it from dirt.

2.Place oven on a secure, level surface, strong enough to take the oven weight, plus the heaviest item likely to be cooked in the oven.

3.Do not place the oven where heat, moisture or high humidity are generated, (for example, near or above a conventional oven) or near combustible materials (for example, curtains). Do not block or obstruct air vent openings, as obstructions may ignite due to the emission of hot air.

4.Make sure the power supply cord is undamaged (See Installation next page) and that it does not run under the oven or over any hot or sharp surfaces.

5.The socket must be readily accessible so that it can be easily unplugged in an emergency.

6.Do not use the oven outdoors.

Fire: If smoke is observed, switch off and unplug the appliance and keep the door closed in order to stifle any flames.

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

READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

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INSTALLATION

BUILDING-IN-KIT.

An installation frame is available which enables the microwave oven to be integrated within a kitchen unit. The microwave oven is not designed to be built above or near a conventional oven. SHARP recommend the use of the build in kit, EBR4500, available from your SHARP dealer. Only the use of this frame will guarantee the quality and safety of the oven. When building, follow installation instructions supplied for A type models carefully.

IMPORTANT! ELECTRICAL CONNECTION.

• Do not allow water to come into contact with the power supply cord or plug.

• Insert the plug properly into the socket as the plug may otherwise overheat and catch fire.

• Do not connect other appliances to the same socket using an adaptor plug as it may cause the house wiring to overheat and catch fire.

• If the plug or socket is loose or the power supply cord is damaged, do not operate the oven, it must be replaced with a special power cord, by the manufacturer or their service agent or a similarly qualified person. A defective plug, power supply cord or socket may overheat and catch fire during operation or cause an electrical shock.

• When removing the plug from the socket always grip the plug, never the cord as this may damage the power supply cord and the connections inside the plug.

• This product is fitted with a re-wireable plug. Should it not be suitable for the socket outlet in your home, remove the plug and fit an appropriate type, observing the wiring code given in `To replace the mains plug’ on page 20.

If you wish to remove or replace the plug supplied, ensure the plug is removed properly and not cut off. When replacing the plug please ensure that you use a BSI or ASTA approved plug to BS1363, this should be fitted with a brown coloured 13 amp fuse approved by BSI or ASTA to BS1362. If you have any doubt about electrical connection seek the help of a qualified electrician.

WARNING: THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code given in `To replace the mains plug’ on page 20.

BEFORE OPERATION

Plug in the oven.

1. The oven display will flash:

2. Press the STOP/CLEAR key:

The display will show:

To set the clock, see page 6

STIR TURN KG PCS MICRO COOK

STOP

CLEAR

20cm

Do not use the oven outdoors.

The minimum height of free space necessary above the top surface of the oven is 20cm.

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NOTE:

1. If you press any of the time keys too many times, continue to press until your desired time appears.

2. Press the STOP/CLEAR key if you make a mistake during programming.

3. If the electrical power supply to your microwave oven is interrupted, the display will intermittently show after the power is reinstated. If this occurs during cooking, the programme will be erased. The time of day will also be erased.

4. When you want to reset the time of day, follow the above example again.

SETTING THE CLOCK

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

1. To set the 12 hour-clock, press the POWER LEVEL/WEIGHT key once for 3 seconds.

will appear in the display.

2. To set the 24 hour-clock, press the POWER LEVEL/WEIGHT key once more after Step 1, in the example above. will appear in the display.

Choose the 24-hour clock.

Choose the clock function. (12-hour clock)

To enter the hours press the 10 MIN key twice.

Check the display:

STIR TURN KG PCS MICRO COOK

To set the time of day, follow the example below:

Example:

To set the 24 hour clock to 23:35:

10min.

1min.

then the 1 MIN key 3 times.

x5 x1

To enter the minutes press the 10 MIN key 3 times.

To change from hours to minutes press POWER LEVEL/WEIGHT key once.

Then press the 1 MIN key 5 times.

To start the clock press

POWER LEVEL /WEIGHT key once.

x1 for 3 seconds.

POWER LEVEL/

WEIGHT

POWER LEVEL/

WEIGHT

POWER LEVEL/

WEIGHT

POWER LEVEL/

WEIGHT

POWER LEVEL/

WEIGHT

for 3 seconds.

1. R-343M o/M 19/1/2000 9:16 Page 6

900W

MAFF HEATING CATEGORY

The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven.

Microwave output power in Watts (based on international (IEC 60705) standard.)

600 700 800 900 1000 Watts

OVEN OUTPUT POWER

Less heating time required

More heating time required

Letter representing the oven heating category.

Microwave Symbol.

A B C D E

OVEN OUTPUT CATEGORY

Less heating time required

More heating time required

MICROWAVE POWER LEVELS

Food packs carry cooking instructions for heating categories A to E. Follow instructions for the letter corresponding to the oven’s heating category. The higher the output power and heating category of the oven the less heating time is required. As shown opposite.

Power level: The microwave power level is varied by the microwave energy switching on and off. When using power levels other than 100P (HIGH) you will be able to hear the microwave energy pulsing on and off as the food cooks or defrosts.

IMPORTANT: The microwave power level will default to 100P (HIGH) unless you press the POWER LEVEL key to the desired setting.

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

HIGH - (100P output = 900W) used for fast cooking or reheating e.g. for casseroles, hot beverages, vegetables etc.

MEDIUM HIGH - (70P output = 630W) used for longer cooking of dense foods such as roast joints, meat loaf and plated meals, also for sensitive dishes such as cheese sauce and sponge cakes. At this reduced setting, the sauce will not boil over and food will cook evenly without over cooking at the sides.

MEDIUM - (50P output = 450W) for dense foods which require a long cooking time when cooked conventionally, eg. beef dishes, it is advisable to use this power setting to ensure the meat will be tender.

MEDIUM LOW - (30P output = 270W Defrost setting) to defrost, select this power setting, to ensure that the dish defrosts evenly. This setting is also ideal for simmering rice, pasta, dumplings and cooking egg custard.

LOW - (10P output = 90W) For gentle defrosting, eg. cream gateaux or pastry.

P = Percentage

POWER LEVEL/

WEIGHT

100P (HIGH)

STIR TURN KG PCS MICRO COOK

POWER LEVEL/

WEIGHT

70P (MED.HIGH)

STIR TURN KG PCS MICRO COOK

POWER LEVEL/

WEIGHT

50P (MEDIUM)

STIR TURN KG PCS MICRO COOK

POWER LEVEL/

WEIGHT

30P (MED.LOW)

STIR TURN KG PCS MICRO COOK

POWER LEVEL/

WEIGHT

10P (LOW)

STIR TURN KG PCS MICRO COOK

To change the power level for cooking, enter the required time and then press the POWER LEVEL key. For example:

1. R-343M o/M 19/1/2000 9:16 Page 7

MICROWAVING

Introduction:

Water, sugar and fat in food absorb microwaves which causes them to vibrate. This creates heat by friction, in the same way your hands get warm when you rub them together. Outer areas of food are heated by microwave energy, and remaining portions by conduction. It is, therefore, important to turn, rearrange or stir food to ensure even heating. Where recommended allow food to stand. This is not optional but necessary to ensure

thorough cooking and is particularly important for dense food, such as joints of meat. Microwaves pass through non-metallic dishes and utensils and heat the food inside the dishes. Microwaves are reflected by metal. The oven is lined with metal and has a fine metallic mesh in the door to prevent microwave leakage. Metallic dishes are not suitable for microwaving. Only use utensils that are suitable for microwave ovens. (See suitable cookware, pages 13 - 14).

HOW TO OPERATE THE OVEN

Opening and closing the door:

To open the oven door, press the door opening button.

Stopping the oven:

If you wish to stop the oven during cooking press the STOP/CLEAR key or open the oven door. To start the oven, close the door and press the START/AUTO MINUTE key. If you wish to cancel the cooking programme, press the STOP/CLEAR key twice.

Prepare and place food in suitable container onto the turntable or directly onto the turntable. Close the door.

Example:

To melt 50g (2oz) butter on (70P) MEDIUM for 30 seconds.

Press the 10 SEC key 3 times.

To input the power level press the POWER LEVEL key twice.

10sec.

START

AUTO MINUTE

Press the

START/AUTO MINUTE key once.

STIR TURN KG PCS MICRO COOK

The display will count down through the set heating time.

NOTE:

1. When the door is opened during the cooking process, the cooking time on the digital display stops automatically. The cooking time starts to count down again when the door is closed and the START/AUTO MINUTE key is pressed.

STOP

CLEAR

START

AUTO MINUTE

2. If you wish to know the power level during cooking, press the POWER LEVEL/WEIGHT key. As long as your finger is pressing this button, the power level will be displayed.

POWER LEVEL/

WEIGHT

1. R-343M o/M 19/1/2000 9:16 Page 8

Example:

To cook rice: 5 minutes on (100P) HIGH power (Stage 1)

16 minutes on (30P) MEDIUM LOW power (Stage 2)

A sequence of 3 stages (maximum) can be programmed, consisting of manual cooking time and mode.

x1 x6

To input the power level press the POWER LEVEL/WEIGHT key once.

STAGE 1

To input the time, press the 1 MIN key 5 times.

STAGE 2

To input the time press the 10 MIN key once.

1min.

POWER LEVEL/

WEIGHT

10min.

Then press the 1 MIN key 6 times.

STIR TURN KG PCS MICRO COOK

Display:

The oven will begin to cook for 5 minutes on 100P (HIGH) and then for 16 minutes on 30P (MEDIUM LOW).

NOTE:

If 100P (HIGH) is selected as the final power level, it is not necessary to enter the power level.

START

AUTO MINUTE

STIR TURN KG PCS MICRO COOK

Display:

Press the START/AUTO MINUTE key once to

start.

MULTIPLE SEQUENCE COOKING

STIR TURN KG PCS MICRO COOK

Press the POWER LEVEL/WEIGHT

key four times.

1. R-343M o/M 19/1/2000 9:17 Page 9

POWER LEVEL/

WEIGHT

AUTO COOK/AUTO DEFROST

AUTO COOK / DEFROST

enables you to cook or defrost those foods listed on the control panel of the microwave oven. For more details, see the AUTO COOK / DEFROST chart on page 11.

HOW TO OPERATE AUTO COOK / AUTO DEFROST:

• Press AUTO COOK or AUTO DEFROST until the number corresponding to the food listed on the control panel appears in the display.

Example:

1. In the example given here, AUTO COOK is pressed once to select the first item, Roast Beef/Lamb. The display shows AC-1.

• Enter the weight in kg/g.

WEIGHT RANGE:

Food weight should be rounded up to the nearest

0.1kg, for example, 0.65 kg to 0.7 kg.

You are restricted to enter a weight within the range given (see chart on page 11). To cook/defrost weights below or above that range, or foods not included in the AUTO COOK /

DEFROST function refer to the charts on page 23-29. NOTE:

Jacket potatoes: In this menu, the weight is input in pieces (ie 1 piece = 1 potato = 250g). After selecting menu, use POWER LEVEL/WEIGHT key to select number of pieces from 1-4.

2. In the example, 1.5 kg is entered by pressing the POWER LEVEL/WEIGHT key ten times.

3. The oven will start automatically. The display counts down through the cooking time.

NOTE:

• As recommended in the chart on the following

page, select the LESS/PLUS function immediately after pressing POWER LEVEL/WEIGHT key.

When action is required (example, to turn food over) the oven stops and the audible signals sound, the remaining cooking time and any indicator will flash on the display. To continue cooking press the AUTO MINUTE/START key.

• The final temperature will vary according to the initial food temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking time and change the power level.

Poultry

Meat Joint

Auto Defrost

Roast Beef / Lamb

Roast Pork

Roast Poultry

Auto Cook

Fresh Vegetables

Jacket Potatoes

Rice / Pasta

AUTO COOK/

DEFROST

STIR TURN KG PCS MICRO COOK

POWER LEVEL/

WEIGHT

x10

Example:

STIR TURN KG PCS MICRO COOK

1. R-343M o/M 19/1/2000 9:17 Page 10

AUTO COOK/AUTO DEFROST CHART

No MENU WEIGHT RANGE COOKING PROCEDURE

AUTO DEFROST

Ad-7. Meat joint 0.6kg - 1.8kg • Place meat in a flan dish on the turntable.

Beef/Lamb/Pork • Turn over when audible signal sounds.

• Stand, wrapped in foil, for 45-90 minutes until defrosted.

Ad-8. Poultry 1.2kg - 1.8kg • Place poultry breast side down in a flan dish on the

turntable.

• Turn over when audible signal sounds.

• Stand, wrapped in foil, for 45-90 minutes until evenly

defrosted.

No MENU WEIGHT RANGE COOKING PROCEDURE

AUTO COOK

AC-1. Roast Beef / Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the turntable.

•Turn meat over when the audible signal sounds.

•After cooking, leave meat to stand wrapped in

aluminium foil for 10 minutes.

• Select LESS for rare. • Select PLUS for well done.

AC-2. Roast Pork 0.6kg - 1.8kg •Place meat in a flan dish on the turntable.

•Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in

aluminium foil for 10 minutes.

NOTE: It is not possible to use the LESS function for pork.

AC-3. Roast Poultry 1.2kg - 1.8kg •Place poultry breast side down in a flan dish on the

turntable.

•Turn poultry over when the audible signal sounds.

•After cooking, leave poultry to stand wrapped in foil for 10 mins.

NOTE: It is not possible to use the LESS function for poultry.

AC-4. Fresh Vegetables 0.1kg - 0.5kg •Cut, chop or slice fresh vegetables into even sized pieces.

Place fresh vegetables in a suitable container.

•Add 15ml (1tbsp) water per 100g (4oz) vegetables, cover dish with cling film, pierce in several places and place on the turntable.

• Stir when oven bleeps.

• Stand for 2-3 minutes before serving.

AC-5. Jacket Potatoes 1 - 4 pieces •Pierce each potato in several places, place towards the

(potatoes) edge of the turntable. 250g each • Stand for 5 minutes.

AC-6. Rice / Pasta 0.1kg - 0.3kg •Add 300ml (1/2 pint) of boiling water per 100g (4oz)

rice. Do not cover.

•Stir when oven bleeps.

•Stand for 3-4 minutes before draining and rinsing in boiling water.

Defrost: If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. This will prevent

the areas from becoming warm during defrosting. Ensure the foil does not touch the oven walls. Do not cook the meat or poultry until thoroughly defrosted.

1. R-343M o/M 19/1/2000 9:17 Page 11

The LESS and PLUS function allows you to cook food for plus or less time than the pre-set programmes. For Example, If you prefer vegetables which are

cooked but still crisp, or beef which is rare, use the LESS function.

Alternatively, if you prefer vegetables softer or beef well done, use the

PLUS

function.

To select LESS or PLUS, press the AUTO COOK/DEFROST key immediately after entering the weight. When pressing the AUTO COOK/DEFROST key once, PLUS function will be selected. When pressing the AUTO COOK/DEFROST key twice, LESS function will be selected. When pressing the AUTO COOK/DEFROST key 3 times, PLUS/LESS function will be cancelled.

NOTE: LESS and PLUS can only be used with the automatic programmes (see chart on page 11).

For example: To cook using Auto Cook Roast Pork, weighing 1.0kg for a “well done” result.

1. LESS and PLUS function.

OTHER CONVENIENT FUNCTIONS

AUTO MINUTE enables you to cook on 100P

(HIGH) microwave power in multiples of 1 minute, or extend cooking times in multiples of 1 minute.

Example:

To cook on 100P (HIGH) for 2 minutes, press the

START/AUTO MINUTE key twice. AUTO MINUTE enables you to extend cooking time in

multiples of 1 minute during cooking.

START

AUTO MINUTE

STIR TURN KG PCS MICRO COOK

2. AUTO MINUTE

The oven will count down through the cooking time.

1. Select AC-2 (Roast Pork).

2. Enter the weight (1.0kg).

3. Press the AUTO COOK/DEFROST key once within 2 seconds.

x2 x5 x1

1. R-343M o/M 19/1/2000 9:17 Page 12

AUTO COOK/

DEFROST

POWER LEVEL/

WEIGHT

AUTO COOK/

DEFROST

COOKING ADVICE

WARNING - Always attend the oven when in use. Carefully follow the SHARP Operation Manual at all times. If you exceed recommended cooking times and/or use power levels that are too high, food may overheat, burn, and in extreme circumstances, catch fire and damage the oven.

The microwave power level will default to (100P) HIGH unless you press the POWER LEVEL key to reach the desired setting. Take care when heating foods with high sugar or fat content, for example, Christmas pudding, mince pies and fruit cakes. Before use, the user should check that utensils are suitable for use in microwave ovens. Lids: Always remove lids from food jars and containers before you use them in the oven. If you do not, steam and pressure will build up inside and the container may explode. Do not place hot foods/utensils on a cold turntable, or cold foods/utensils on a hot turntable. WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.

COOKWARE SUITABLE FOR MICROWAVING

YES

Always place on an up-turned plate on the turntable to prevent heat stress. Follow manufacturer's instructions. Be careful as these become very hot. Popcorn: Only use microwave popcorn within recommended packaging (follow popcorn manufacturer's instructions). Never use oil unless the manufacturer recommends and never cook for longer than instructed.

YES/NO

Use small pieces of aluminium foil to shield food from overheating. Keep foil at least 2cm from the oven walls. Foil containers are not recommended unless specified by the manufacturer, eg. MicroFoil ®, follow instructions carefully.

Only use utensils that are suitable for use in microwave ovens.

Browning dishes & self-heating packages.

Metal cookware.

Aluminium foil & foil containers, made from "Micro Foil®".

SUITABLE COOKWARE

1. R-343M o/M 19/1/2000 9:17 Page 13

SUITABLE FOR MICROWAVING

YES

Microwave cling film and bags must be vented for steam to escape, pierce in 4-5 places. Do not use plastic or metal ties as they may melt or catch fire due to electrical ‘arcing’.

YES

Except for dishes with metallic decoration.

YES

Always attend the oven closely. Look at the oven from time to time when cooking or reheating food in disposable containers of plastic, paper or other combustible material. Only use for warming food. Pay special attention as over-heating may cause a fire in your oven. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition.

YES

Always attend the oven closely. Only use to absorb fat and moisture when warming food. Pay special attention as over-heating may cause a fire in your oven.

COOKWARE

Heat resistant glass,

(e.g. Pyrex®,

Fire King®,

Corning Ware ®).

Microwave-safe

plastic cookware.

Microwave cling film,

microwave roasting

bags.

Heat-resistant china

and ceramics.

Disposable containers:

Thin plastic, paper,

straw and wooden

containers.

Kitchen paper.

When microwaving, use only those utensils suitable for microwave cookery as indicated below:

A variety of cookware can be used for microwaving. Round/oval dishes rather than square/oblong ones are recommended, as food in corners tends to overcook.

SUITABLE COOKWARE

1. R-343M o/M 19/1/2000 9:17 Page 14

FOOD HANDLING & PREPARATION

Stir, turn & stand

Initial and final temperature of food

The temperature of the container is not a true indication of the temperature of the food or drink. Cut into foods with fillings, for example, jam doughnuts, to release heat or steam.

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

For even cooking stir, turn or rearrange food during cooking. Where recommended, leave food to stand after cooking or defrosting.

The initial temperature of food affects the amount of cooking time needed, eg. chilled food requires more cooking than food at room temperature.

Check the temperature of food and drink and stir before serving. Take special care when serving babies, children or the elderly. The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.

Composition

& quality

Piercing

Arrangement

Food high in fat or sugar (Christmas pudding or mince pies) requires less heating time and should be watched, over-heating can lead to fire. Good quality ingredients should be used for microwaving. Economical cuts of meat are recommended for casserole.

Food with skin (such as potatoes, apples, fish, chicken), or with membrane (such as the white and yolk of eggs, including boiled eggs), must be pierced in several places before cooking or reheating. If not, steam will build up and may cause food to explode. Note: Eggs in their shells and whole hard boiled eggs should not be heated in the microwave ovens since they may explode even after microwaving has ended.

Place thickest parts of food on the outside of the dish, for example, the meaty ends of chicken drumsticks should be placed on the outside of the dish.

1. R-343M o/M 19/1/2000 9:17 Page 15

Covering

Size & shape

Density &

quantity

Hygiene

Fish, vegetables and certain other foods benefit from being covered during microwave cookery, follow recommendations where given and use vented microwave cling film or a suitable lid.

Food size and shape affect the amount of cooking time needed. When cooking more than one portion of the same food ensure they are of a similar size and shape.

Food density and quantity affect the amount of cooking time needed, for example, potatoes require more cooking than peas; four potatoes will take longer to cook than two.

Food hygiene standards (storage, handling and preparation) apply to microwaving. Always store convenience foods as recommended by the food manufacturer and keep no longer than the "Use By" date.

FOOD HANDLING & PREPARATION

1. R-343M o/M 19/1/2000 9:17 Page 16

ADVICE FOR DEFROSTING

Meat joints

Poultry

Steak, Chops & Chicken Portions

Cubed & Minced Meat

Whole fish & Fillets

Prepacked Frozen Foods

Place in a flan dish, turn over at least 4-5 times during defrosting, shield any warm areas with small, flat pieces of foil. After defrosting, wrap in foil and allow meat to stand for 45-60 minutes, until thoroughly defrosted.

Place in a flan dish, turn over at least 3-4 times during defrosting, shield any warm areas with small, pieces of foil. After defrosting, wrap in foil and allow poultry to stand for 45-90 minutes, until thoroughly defrosted. NOTE: Do not defrost poultry with giblets.

Place in a flan dish, separate during defrosting and turn over at least 2-3 times. Shield if necessary.

Place in a flan dish, stir or turn over at least 3-4 times during defrosting, remove defrosted parts each time. For frozen blocks of meat see ‘Minced Meat’ in the charts on page 23.

Place in a flan dish, separate during defrosting and turn over at least twice. Shield if necessary.

Remove packaging, including any foil and place in a suitable dish.

NOTES:

• To defrost food, use either (30P) MEDIUM LOW or (10P) LOW microwave power.

• Shield warm areas with small pieces of foil if necessary.

• It is important to turn food over, separate (where appropriate) and rearrange to ensure even defrosting.

• Standing time is necessary to ensure thorough defrosting.

1. R-343M o/M 19/1/2000 9:17 Page 17

ADVICE FOR REHEATING

WARNINGS: Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back

when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption in order to avoid burns.

• Remove food from foil or metal containers before reheating.

• Reheating times will be affected by the shape, depth, quantity and temperature of food together

with the size, shape and material of the container.

• To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or fat content, for example, minced pies or Christmas pudding.

• Canned potatoes should not be heated in the microwave oven, follow the manufacturers’ instructions on the can.

Remove any poultry or meat portions, reheat these separately, see below. Place smaller items of

food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on (50P) MEDIUM , stir/rearrange halfway through reheating. Ensure food is thoroughly reheated before serving.

Cover with vented microwave cling film or suitable lid, reheat on (50P) MEDIUM . Stir frequently to ensure even reheating.

Place thickest parts of the portions on the outside of the dish, cover with microwave cling film and reheat on (70P) MEDIUM HIGH . Turn over halfway through. NOTE: Ensure poultry is thoroughly reheated, before serving.

Cover with vented microwave cling film and reheat on (50P) MEDIUM . Rearrange at least once to ensure even reheating. NOTE: Ensure meat is thoroughly reheated before serving.

Place pies on a plate or in a flan dish. Reheat meat pies on (70P) MEDIUM HIGH and fruit pies on (50P) MEDIUM .

Cover with vented microwave cling film or suitable lid and reheat on (50P) MEDIUM . Stir at least once during reheating.

Plated meals

Casserole

Poultry portions

Sliced meat

Pies

Vegetables

1. R-343M o/M 19/1/2000 9:17 Page 18

WARNINGS:

• It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.

• The door seal stops microwave leakage during oven operation, but does not form an airtight seal. It is normal to see drops of water, light or feel warm air around the oven door. Food with a high moisture content will release steam and cause condensation inside the door which may drip from the oven.

• Repairs & Modifications: Do not attempt to operate the oven if it is not working properly.

• Outer Cabinet & Lamp Access: Never remove the outer cabinet. This would be very dangerous due to high voltage parts inside which must never be touched, as this could be fatal. As your oven is not fitted with a lamp access cover, if the lamp fails, do not attempt to replace the lamp yourself, call a Service Technician appointed by SHARP.

OUTER CABINET

Wipe the outside cabinet with a mild detergent solution on a soft cloth. The control panel must be wiped clean whilst the door is open, therefore inactivating the oven.

If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple. Simply answer “YES” or “NO” to the following questions: (Put half a cup of water in the oven, on the turntable and close the door. Select HIGH (100P) and programme the oven to cook for 1 minute.)

1. Does the oven lamp come on when it is cooking? YES/NO

2. Does the turntable rotate? YES/NO

3. Does the cooling fan work? (Check by placing

your hand above the air vent openings) YES/NO

4. After 1 minute does the "beep" sound? YES/NO

5. Is the water in the cup hot? YES/NO

If you answer “NO” to any question first check that the oven is plugged in properly and the fuse has not blown, if there is no fault with either, check against the troubleshooting chart on page 20.

• Do not allow grease or dirt to build up on the door seals and adjacent parts as this may prevent the door from closing correctly and may cause a leakage of microwaves. To clean use a mild detergent solution on a soft damp cloth.

• Keep the waveguide cover clean at all times. If you leave grease or fat in the cavity, it may overheat, smoke or even catch fire when next using the oven.

• Never use spray cleaners, oven keys or abrasive scourers as these damage the surface of the oven.

WARNINGS-

OVEN INTERIOR

Clean the microwave oven cavity, after each use with a mild detergent solution on a soft cloth, pay special attention to the waveguide cover.

Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor particularly if the turntable and roller stay are removed. Excess water spillage through these holes will cause damage to the oven interior. It is important that the door seals and sealing surfaces are kept clean at all times, wipe regularly with a damp cloth. To prevent splashing, cover food wherever possible.

TURNTABLE & SUPPORT

Leave to cool before cleaning to prevent them from breaking.

CLEANING & MAINTENANCE

TROUBLESHOOTING

1. R-343M o/M 19/1/2000 9:18 Page 19

POSSIBLE CAUSE

Check the oven is plugged in. Plug in another appliance to check the mains supply is feeding the socket. Replace the fuse. When oven is working, air circulates within the cavity. The door does not form an

airtight seal so air may escape from the door. The oven cavity will normally be colder than the food being cooked, and so steam

produced when cooking will condense on the colder surface. The amount of steam produced depends on the water content of the food being cooked. Some foods, such as potatoes have a high moisture content. Condensation trapped in the door glass should clear after a few hours.

Arcing will occur when a metallic object comes into close proximity to the oven cavity during cooking. This may remove some of the paint and possibly roughen the surface of the cavity, but would not otherwise damage the oven. Bare metal should be touched up with acrylic paint to prevent the formation of rust.

Ensure all “eyes” are removed and stand directly onto the turntable or in a heat resistant flan dish or similar.

Check the door is closed properly.

Ensure correct mode and power level has been selected. The cooking fan generates noise. The microwave energy pulses ON/OFF during cooking/defrosting.

PROBLEM

Digital display does not light-up.

Draught circulates around the door.

Flashing or arcing form within the cavity when cooking.

Arcing potatoes.

Control panel buttons do not operate.

Oven cooks too slowly. Oven makes a noise.

Condensation forms in the oven, and may drip from the door.

The wires in the mains cable are colour coded as shown opposite:

As the colours of the cores in the power supply cord of your oven may not correspond with the coloured marking identifying the terminals in your plug, connect the wires as shown: Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug. Like most appliances in your home, your oven must be connected to a single phase 230/240 Volt, 50Hz alternating current supply. If you do not make the proper electrical connections you might damage the oven or injure yourself. Neither SHARP nor the supplier will be liable if this happens.

green and yellow stripes = EARTH blue = NEUTRAL brown = LIVE

• The green and yellow wire to the plug terminal marked E or or coloured green or coloured green and yellow.

• The blue wire to the plug terminal marked N or coloured black or coloured blue.

• The brown wire to the plug terminal marked L or coloured red or coloured brown.

IF YOU HAVE ANY DOUBTS ABOUT YOUR ELECTRICAL SUPPLY ASK A QUALIFIED ELECTRICIAN.

TROUBLESHOOTING

TO REPLACE THE MAINS PLUG

1. R-343M o/M 19/1/2000 9:18 Page 20

CALLING FOR SERVICE

Subject to the conditions listed below, SHARP Electronics (U.K.) Ltd (hereafter called “the Company”), guarantee to provide for the repair of, or, at its option replace this SHARP equipment, or any component thereof, (other than Glass Turntables), which is faulty or below standard, as a result of inferior workmanship or materials.

The conditions of the Guarantee:

1 This Guarantee shall only apply to defects or faults

which are notified to the Company, or its Service Technician appointed by Sharp, within one year from the date of purchase of the equipment, provided that this Guarantee shall extend for a further period of one year in respect of microwave oven magnetron parts only.

2 This Guarantee covers equipment intended for

private domestic use only. This oven is suitable for domestic food preparation and is not designed for commercial, industrial or laboratory use. This Guarantee does not apply to equipment used in the course of a business, trade or profession. Only use the microwave oven for cooking, defrosting or reheating of food. SHARP declines any liability for damages caused by improper use.

3 This Guarantee does not cover any faults or

defects caused by accident, misuse, fair wear and tear, neglect, tampering with the equipment, or any attempt at adjustment or repair other than by a Service Technician Appointed by Sharp.

Please clean your microwave oven regularly and remove any stains or fat residues without delay. Failure to do this may affect the quality and safety of the product or prejudice your guarantee.

4 In the unlikely event of your equipment requiring

repair, please contact the dealer or supplier from whom it was purchased. You will need to provide proof of date of purchase to the repairing company. Please keep your invoice or receipt, which is supplied at the time of purchase. Where it is not possible to contact the dealer or supplier from whom the oven was purchased, please contact the telephone number given below. You will then be given details of how to obtain service.

Telephone: 0345 125387 (All calls will be charged at local rate.)

5 This Guarantee is offered as an additional benefit

to the consumer’s statutory rights and does not affect these rights in any way.

SHARP parts and accessories have been specifically designed for SHARP Microwaves.

No liability can be accepted for any inaccuracies or omissions in this publication, although every possible care has been taken to make it as complete and accurate as possible.

GUARANTEE

• For general information & assistance with oven queries, please contact our

Customer Information Centre:

Telephone: 0990 274 277.

• Replacement accessories may be obtained from our main parts distributor Willow Vale Electronics Ltd. Telephone: Manchester: 0161 682 1415

Reading: 01189 876444

• If you are unable to resolve a problem using the checks covered on the last few pages, do not

attempt to service this microwave oven yourself.

• Contact the dealer or supplier from whom the oven was purchased in order to obtain service. Where this is not possible, please contact the SHARP Customer Information Centre, telephone: LoCall 0990 274 277. (All calls will be charged at local rate).

1. R-343M o/M 19/1/2000 9:18 Page 21

COOKBOOK

INTRODUCTION

This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These

will give you successful results and will save time and electricity. The recipes demonstrate the capabilities

of your oven and prove that microwave technology is the efficient and effective alternative to

conventional cooking.

The cookery notes below compliment all cooking procedures in this cookbook and should be read in

advance of recipe preparation.

CONTENTS

Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Defrosting Charts:

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Cooking Charts

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Fresh vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Frozen vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Fresh fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Rice & Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31-45

● Where dishes are covered use vented microwave clingfilm unless otherwise stated. Where dishes are

lined, use greaseproof paper unless otherwise stated.

● Please note that all preparation times and serving quantities are approximate.

● All ingredients are given in both metric and imperial measures. Use either set but not a combination of

both measures.

● Serve all dishes immediately unless other wise stated.

● Butter and margarine can be interchanged on recipes, as preferred.

● Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.

● Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.

SPOON MEASURES

1.25ml

teaspoon

2.5ml

teaspoon 5ml 1 teaspoon 15ml 1 tablespoon

CONVERSION CHARTS

WEIGHT MEASURES

15g

oz 25g 1oz 50g 2oz 100g 4oz 175g 6oz 225g 8oz 450g 1lb

VOLUME MEASURES

30ml 1floz 100ml 3floz 150ml 5floz (

pt)

300ml 10floz (

pt)

600ml 20floz (1pt)

2. R-343M COOK BOOK 19/1/2000 9:21 Page 22

MEAT

Beef Joint

Lamb Joint

Pork Joint

Minced Beef

Steak 2cm (3/4”) thick

Chops

Liver

Sausages

Bacon

Beefburgers

METHOD ✝

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place on a plate.Turn over 3-4 times, removing defrosted mince each time.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place on a plate. Separate and

rearrange during defrosting. Shield.

Place on a plate. Turn over and

separate twice during defrosting.

DEFROSTING TIME

23-25 Minutes/

450g (1lb)

23-25 Minutes/

450g (1lb)

23-25 Minutes/

450g (1lb)

6-8 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

14 Minutes/

450g (1lb)

8 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

10 Minutes/

450g(1lb)

MICROWAVE

POWER LEVEL

LOW

10P

LOW

10P

LOW

10P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

STANDING

TIME ❇

45-60 Minutes

15-20 Minutes

25-30 Minutes

15-20 Minutes

5-10 Minutes

15-20 Minutes

DEFROSTING CHARTS

POULTRY ▼

Chicken

Turkey Max. 3.5kg (8lb)

Duck Max. 1.8kg (4lb)

Chicken Portions

Chicken/Turkey Breasts

Chicken/Turkey Drumsticks

Minced Turkey

DEFROSTING TIME

20 Minutes/

450g (1lb)

20 Minutes/

450g (1lb)

20 Minutes/

450g (1lb)

8-9 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

9-10 Minutes/

450g (1lb)

8 Minutes/

450g(1lb)

MICROWAVE

POWER LEVEL

LOW

10P

LOW

10P

LOW

10P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

METHOD ✝

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

Place in a bowl. Turn over/stir 3- 4 times

removing defrosted mince each time.

STANDING

TIME ❇

45-60 Minutes

60-90 Minutes

45-60 Minutes

25-30 Minutes

15-20 Minutes

✝ Method: If shielding is necessary, use small pieces of foil. ▼ Poultry Chart: Chicken, turkey and duck must be defrosted without giblets. ❇ Standing Time: During recommended standing time, wrap or cover food in foil.

NOTE: Ensure all foods are thoroughly defrosted before cooking.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 23

STANDING

TIME ❇

10 Minutes

STANDING

TIME ❇.

15 Minutes

10 Minutes

DEFROSTING TIME

5 Minutes/

400g (14oz)

6 Minutes/

800g (13/4lb)

3-4 Minutes/

cake

5 Minutes/ 450g (1lb)

7-8 Minutes/

large pie

7-8 Minutes/

large pie

DEFROSTING TIME

8 Minutes/ 450g (1lb)

7 Minutes/ 450g (1lb)

3-4 Minutes/

450g (1lb)

STANDING

TIME ❇

5-10 Minutes

10-15 Minutes

15-20 Minutes

DEFROSTING TIME

8-9 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

METHOD

Place in a flan dish. Turn over twice

during defrosting. Shield.

Place in a flan dish. Turn over twice

and separate during defrosting. Shield.

Place in a dish. Stir during defrosting.

DEFROSTING CHARTS

FISH

Whole Fish (Trout, Mackerel)

Fish Fillets/ Steaks

Prawns

MICROWAVE POWER LEVEL

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

FRUIT

Apples

Blackcurrants/ Redcurrants

Gooseberries

Raspberries/ Blackberries

Rhubarb

Strawberries

MICROWAVE POWER LEVEL

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

METHOD

Place in a dish. Stir during defrosting.

GENERAL

Bread (sliced)

Sponge Cake

Pastry (Puff or Shortcrust)

Meat Pie (cooked)

Fruit Pie (cooked)

MICROWAVE

POWER LEVEL

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

METHOD ✝

Place on the turntable. Separate and

rearrange during defrosting.

Place on the turntable. Separate and

rearrange during defrosting.

Place in a flan dish.

Place on plate. Turn over halfway

through defrosting.

Remove from foil container.

Place in a flan dish.

Remove from foil container.

Place in a flan dish

✝ Method: If shielding is necessar y, use small pieces of foil.

❇ Standing Time: During recommended standing time, wrap or cover food in foil.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 24

COOKING TIME

9-10 Mins/

450g (1lb)

12-13 Mins/

450g (1lb)

16-17 Mins/

450g (1lb)

10- Mins/

450g (1lb)

8 Mins/

450g (1lb)

2 Mins/

2 sausages

4-5 Mins/

4 sausages

6-7 Mins/

8 sausages

2 Mins/

2 sausages

2/3 Mins/ 4 sausages

4/5 Mins/ 8 sausages

16-17 Mins/

450g (1lb)

9-10 Mins/

450g (1lb)

18-19 Mins/

450g (1lb)

16-17 Mins/

450g (1lb)

12-13 Mins/

450g (1lb)

18-19 Mins/

450g (1lb)

2 Mins/

2 slices

3 Mins/

4 slices

COOKING CHARTS

MEAT

Beef (rare) Topside, Silverside)

Beef (medium) (Topside, Silverside)

Beef (well done) (Topside,Silverside)

Beefburgers

Minced Meat

Sausages (thick)

Sausages(thin)

Lamb (Fillet, Shoulder, Leg)

Lamb Chops

Pork (Loin, Leg)

Pork Chops (with bone)

Pork chops (boneless)

Gammon Joint

Bacon

MICROWAVE

POWER LEVEL

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH 100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH 100P

METHOD ✝

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over 4 times during cooking.

Place on a plate.

Turn over halfway through cooking.

Place on a plate.

Turn over halfway through cooking.

STANDING

TIME ❇

6 Minutes

8 Minutes

10 Minutes

2-3 Minutes

2 Minutes

10 Minutes

4-5 Minutes

10 Minutes

4-5 Minutes

10 Minutes

1 Minute

NOTE: Prior to cooking, food is refrigerated, 50C or below. Remove cooking juices halfway through cooking.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 25

COOKING TIME

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

8 Mins/

450g(1lb)

COOKING TIME

6-7 Minutes/

450g (1lb)

7 Minutes/ 450g (1lb)

MICROWAVE POWER LEVEL

HIGH 100P

COOKING CHARTS

POULTRY

Chicken

Turkey Max. 2.7kg (6lb)

Duck Max. 1.8kg (4lb)

Chicken Portions

Chicken/Turkey Breasts

Chicken/Turkey Drumsticks

Minced Turkey

METHOD ✝

Place in a flan dish.

Turn over halfway through cooking

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

STANDING

TIME ❇

10 Minutes

20 Minutes

10 Minutes

5 Minutes

METHOD

Place in a single layer in a flan dish.

Cover and cook.

Place in a single layer in a flan dish.

Cover and cook .

Place in a single layer in a flandish.

Cover and cook .

NOTE: Remove cooking juices halfway through cooking.

✝ Method: If shielding is necessary, use small flat pieces of foil.

❇ Standing Time: During recommended standing time, wrap or cover food with foil.

NOTE: Prior to cooking, food is refrigerated, 5

C or below.

FISH

Whole Fish (Trout, Mackerel)

Fish Fillets

Fish Steaks

MICROWAVE

POWER LEVEL

HIGH

100P

HIGH

100P

HIGH

100P

STANDING

TIME.

3-4 Minutes

2-3 Minutes

2. R-343M COOK BOOK 19/1/2000 9:21 Page 26

STANDING

TIME

2 Minutes

4 Minutes

2 Minutes

2 Minute

COOKING

5 Minutes/ 225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5 Minutes/ 225g (8oz)

5-6 Minutes/

225g (8oz)

5 Minutes/ 225g (8oz)

6-7 Minutes/

2 cobs

4-5 Minutes/

225g (8oz)

5 Minutes/ 225g (8oz)

5-6 Minutes/

225g (8oz)

4-5 Minutes/

225g (8oz)

11-12 Minutes/

2 potatoes

10 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

5-6 Minutes/

225g (8oz)

7-8 Minutes/

225g (8oz)

7-8 Minutes/

225g (8oz)

FRESH VEGETABLES

Aubergines

Beans (green)

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower (florets)

Celery

Corn on the cob

Courgettes

Leeks

Parsnips

Peas

Potatoes, baked (250g (9oz) each)

Potatoes, boiled (cut into quarters)

Potatoes, new

Spinach

Swede

Turnips

MICROWAVE

POWER LEVEL

HIGH 100P

METHOD

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Break into florets. Add 30ml (2 tbsp)

water. Cover. Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover dish.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover dish.

Turn over halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Slice. Add 45ml (3tbsp) water. Cover

dish. Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Pierce in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4tbsp)

water. Cover. Stir halfway through cooking.

Add 60ml (4tbsp) water. Cover dish.

Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover

dish. Stir halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover

dish. Stir halfway through cooking.

COOKING CHART

2. R-343M COOK BOOK 19/1/2000 9:21 Page 27

METHOD

Place in a dish. Add 15ml (1tbsp) water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp) water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp) water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Cover.

Turn over halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

FRESH FRUIT

Apples

Raspberries/ Blackberries

Blackcurrants

Gooseberries

Redcurrants

Rhubarb

COOKING TIME

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

MICROWAVE

POWER LEVEL

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

METHOD

Peel and slice. Place in a dish and

cover. Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking

Place in a dish and cover.

Stir during cooking.

Slice. Place in a dish and cover.

Stir during cooking.

STANDING

TIME

1-2 Minutes

2 Minutes

1-2 Minutes

2 Minutes

1-2 Minutes

2 Minutes

FROZEN VEGETABLES

Beans (green)

Broccoli

Brussels Sprouts

Cabbage (chopped)

Carrots (sliced)

Cauliflower (florets)

Corn on the cob

Peas

Spinach leaf (chopped)

Sweetcorn

Vegetables (mixed)

COOKING TIME

5-6 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

10-11 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes 225g (8oz)

MICROWAVE POWER LEVEL

HIGH 100P

STANDING

TIME

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

COOKING CHART

2. R-343M COOK BOOK 19/1/2000 9:21 Page 28

STANDING

TIME

30 Seconds

STANDING

TIME ✧

5 Minutes

4 Minutes

RICE & PASTA

White rice (long grain)

Brown rice

Spaghetti (short cut)

Macaroni (short cut)

Tagliatelle

Pasta shells

& Twists

COOKING TIME ✢

13-14 Mins

20-21 Mins

10-11 Mins

11-12 Mins

9-10 Mins

10-11 Mins

MICROWAVE

POWER LEVEL

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

METHOD

Add 300ml (1/2 pt) boiling water/100g (4oz) rice. Do not cover. Stir twice during cooking.

Add 400ml (14floz) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pt) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pt) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

COOKING CHART

EGGS

Omelette

Scrambled

Baked/Poached

Fried

INGREDIENTS

15g (

oz) butter

4 eggs (size 3)

90ml (6tbsp) milk

salt & pepper

15g (

oz) butter

2 eggs (size 3)

30ml (2tbsp) milk

salt & pepper

2 eggs (size 3)

10ml (2tsp) oil 1 egg (size 3)

MICROWAVE

POWER LEVEL

HIGH 100P

METHOD/COOKING TIME

1. Whisk together eggs and milk. Season.

2. Place butter in a 25.4cm (10”) flan dish. Heat on 100P (HIGH) for 30 seconds, until melted. Coat the dish with the melted butter.

3. Pour omelette mixture into flan dish. Cook on 100P (HIGH) for 2 minutes. Whisk mixture and cook on 100P (HIGH) for a further 1 minute.

1. Melt the butter in a bowl on 100P (HIGH) for 30 seconds.

2. Add the eggs, milk and seasoning and mix well.

3. Cook on 100P (HIGH) for 2 minutes, stirring every 30 seconds.

1. Break each egg into a ramekin dish. Carefully pierce the white and yolk in 3-4 places.

2. Cover and cook on 100P (HIGH) for 1 minute.

1. Place the oil in a 17.8cm (7”) shallow dish and heat on 100P (HIGH) for 1 minute.

2. Break the egg into the oil. Pierce the yolk and white in 3-4 places.Cook on 100P (HIGH) for 40-50 seconds.

✢ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be adjusted according to quantity of rice or pasta, see Method.

✧ Standing Time: After standing, rinse in boiling water prior to ser ving.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 29

FOOD

Soup (canned)

Baked beans (canned)

Spaghetti (canned)

Potatoes (canned)

Vegetables (canned)

Bread rolls (medium)

Croissants

Christmas pudding

Sausage rolls (cooked, chilled

approx. 50g/2oz

Quiche, (cooked, chilled)

Meat pie (cooked, chilled)

Fruit pie (cooked, chilled)

COOKING TIME

5-6 Minutes/

425g (15oz) can

4-5 Minutes/

450g (1lb) can

4-5 Minutes/

425g (15oz) can

4-5 Minutes/

450g (1lb) can

4-5 Minutes/

400g (14oz) can

40 Seconds/

2 rolls

30 Seconds/

2 croissants

40-50 Seconds/ 125g (5oz) slice

1 Minute/

175g (6oz) pudding

4-5 Minutes/500g (1lb 2oz) pudding

40 Seconds/

2 sausage rolls

1 Minute/

4 sausage rolls

2 Minutes/

6 sausage rolls

4-6 Minutes/ small quiche

6-8 Minutes/ large quiche

4-5 Minutes/

small pie

8-9 Minutes/

large pie

2-3 Minutes/

small pie

4-5 minutes/

large pie

MICROWAVE

POWER LEVEL

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH

100P

HIGH

100P

HIGH

100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM

50P

MEDIUM

50P

METHOD

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish and cover. Stir halfway through cooking.

Place on kitchen roll.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place directly on the turntable or in a

flan dish.

Place directly on the turntable or in a

flan dish.

Place directly on the turntable or in a

flan dish.

Remove from foil container and place

in flan dish or on plate.

Remove from foil container and place

in flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

STANDING

TIME

2 Minutes

Nil

30 Seconds

1 Minute

30 Seconds

1-2 Minutes

2-3 Minutes

3-4 Minutes

1-2 Minute

2-3 Minutes

REHEATING CHART

2. R-343M COOK BOOK 19/1/2000 9:21 Page 30

RECIPES

FRENCH ONION SOUP

Serves 4

2 large onions, sliced 15ml (1tbsp) corn oil 50g (2oz) plain flour

1.2 litres (2 pints) hot beef or vegetable stock salt and pepper to taste 30ml (2tbsp) parsley, chopped 4 thick slices French bread 50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on 100P (HIGH) for 1 minute.

2 Stir in the flour to make a paste and gradually

add stock. Season and add the parsley.

3 Cover the bowl and cook on 70P (MEDIUM

HIGH) for 18 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on 70P (MEDIUM HIGH) for 1 minute,

until the cheese has melted.

MUSHROOM SOUP

Serves 4

1 medium onion, chopped 175g (6oz) mushrooms, sliced 25g (1oz) butter 25g (1oz) plain flour 300ml (1/2 pint) hot vegetable stock

2.5ml (1/2tsp) dried marjoram salt and pepper to taste 300ml (1/2 pint) milk

1 Place the onion, mushrooms and butter in a

bowl, mix well and cook on 100P (HIGH) for 3 minutes.

2 Stir in the flour to form a paste. Gradually add

the stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on 100P (HIGH) for 8 minutes, stir halfway through cooking.

4 Blend the soup and add the milk. Check the

seasoning and cook on 100P (HIGH) for 6 minutes.

Variation:

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of bacon (cooked and chopped). Omit the French bread and grated cheese.

TOMATO & ORANGE SOUP

Serves 4

Orange and tomato flavours combine to make an unusually refreshing soup.

25g (1oz) butter 1 medium onion, chopped 1 large carrot & 1 large potato, chopped 800g (1

lb) canned, chopped tomatoes juice and grated rind of 1 small orange 900ml (1

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100P (HIGH)

for 30 seconds.

2 Add the onion, carrot and potato and heat on

100P (HIGH) for 6 minutes. Stir halfway through cooking.

3 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt and pepper to taste. Cover the bowl and cook on 100P (HIGH) for 15 minutes, stir 2-3 times during cooking, until the vegetables are tender.

4 Blend and serve immediately.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 31

RECIPES

GARLIC PRAWNS

Serves 4

50g (2oz) butter 3 cloves garlic, crushed 250g (9oz) tiger prawns, cooked and peeled 15ml (1tbsp) fresh parsley, chopped

1 Heat the butter on 100P (HIGH) for 1 minute.

Stir in the garlic and cook on 100P (HIGH) for 1 minute.

2 Stir in the prawns and cook on 50P (MEDIUM)

for 7 minutes, stirring every minute. Sprinkle with parsley to serve. Serve in ramekin dishes with garlic bread.

BAKED AVOCADOS WITH HAM

Serves 2-4

50g (2oz) butter 50g (2oz) fresh brown breadcrumbs 100g (4oz) cooked ham, finely chopped 90ml (6tbsp) double cream salt and pepper to taste

2.5ml (1/2tsp) fresh parsley, chopped 2 large ripe avocados 15ml (1tbsp) lemon juice 50g (2oz) cheese, grated fresh parsley sprigs to garnish

1 Place the butter in a bowl and heat on 100P

(HIGH) for 40 seconds. Stir in the breadcrumbs and ham. Add enough cream to bind the mixture. Season with salt and pepper to taste and stir in the parsley. Cook on 100P (HIGH) for 2 minutes.

2 Cut the avocados in half. Remove the stone and

brush the flesh with lemon juice. Fill each avocado half with the breadcrumb mixture.

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.

4 Cook on 100P (HIGH) for 1 minute, until the

cheese has melted. Garnish with sprigs of fresh parsley.

LEEK & POTATO SOUP

Serves 4

50g (2oz) butter 4 large leeks, chopped 4 large potatoes, chopped 900ml (11/2 pints) hot vegetable stock salt and pepper to taste

1 Heat the butter in a large bowl on 100P (HIGH)

for 1 minute.

2 Add leeks and potatoes and mix well. Cover

and cook on 100P (HIGH) for 5 minutes, stir

after 2 minutes. 3 Add the stock to the potato mixture. Mix well. 4 Cook on 70P (MEDIUM HIGH) for 20 minutes,

until vegetables are tender, stir every 5 minutes.

Variation:

Garlic mushrooms: Substitute prawns with 175g (6oz) mushrooms, cut into quarters.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 32

RECIPES

POACHED SALMON WITH MUSTARD SAUCE

Serves 4

4 salmon steaks (approx. 175g (6oz) each) 45ml (3tbsp) dry white wine 300ml (1/2 pint) mustard sauce (See Page 44) Garnish with a sprig of fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover and cook on 70P (MEDIUM HIGH) for 8 minutes. Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 100P (HIGH) for 1 minute. Serve the sauce separately.

PAELLA

Serves 4

200g (7oz) white long grain rice 600ml (1 pint) boiling chicken stock

2.5ml (1/2tsp) turmeric salt to taste 1 red pepper, seeded and sliced 100g (4oz) prawns, cockles, & mussels, cooked 100g (4oz) peas 100g (4oz) baby corn 225g (8oz) chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock,

turmeric and salt. Cook on 70P (MEDIUM HIGH) for 13-14 minutes and, until the rice is tender, stir 2-3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles,

mussels, baby corn and chicken. Cook on 100P (HIGH) for 8 minutes, stirring after 4 minutes.

An excellent party or supper dish.

TROUT WITH ORANGE AND ALMONDS

Serves 2

2 medium trout (approx. 225g (8oz) each)

salt and pepper to taste juice and rind of 1 orange 50g (2oz) flaked almonds

Garnish with slices of orange to serve.

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several places. Season. Pour over the orange juice and sprinkle with the rind and flaked almonds.

2 Place on a low rack, cook on DUAL GRILL, 50P

(MEDIUM) for 8-9 minutes.

FISH PIE

Serves 4

700g (11/2lb) potatoes, peeled and chopped 25g (1oz) butter 30ml (2tbsp) milk salt and pepper to taste 450g (1lb) fish fillets (e.g. fresh cod) 300ml (1/2 pint) parsley sauce (See Page 44) 25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water. Cover and cook on 100P (HIGH) for 12 minutes, until soft enough to mash. Mash with butter, milk and seasoning.

2 Place fish in a flan dish in a single layer, cover

and cook on 70P (MEDIUM HIGH) for 7 minutes. Flake the fish and mix with the parsley sauce. Pour into a flan or casserole dish. Spread the potatoes on top and sprinkle with the grated cheese.

3 Cook on 70P (MEDIUM HIGH) for 7-8 minutes,

until the cheese has melted.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 33

RECIPES

BOLOGNESE SAUCE

Serves 4

50g (2oz) butter 45ml (3tbsp) vegetable oil 2 small onions, finely chopped 2 sticks of celery, finely chopped 2 cloves garlic, crushed 3 rashers of bacon, finely chopped 400g (14oz) canned, chopped tomatoes 30ml (2tbsp) tomato purée 450g (1lb) lean minced beef 30ml (2tbsp) dried mixed herbs & 1 bay leaf 300ml (1/2 pint) dry red wine 300ml (1/2 pint) beef stock salt and pepper to taste

1 Melt the butter and oil in a large bowl on 100P

(HIGH) for 1 minute. Stir in the onion, celery, garlic and bacon. Cook on 100P (HIGH) for 7 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture. Cook on 100P (HIGH) for 8 minutes, stir 2-3 times during cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on 100P (HIGH) for 5 minutes, then on 50P (MEDIUM) for a further 20 minutes, stir 2-3 times during cooking until the sauce has thickened. Season to taste and serve hot with spaghetti.

STEAK & KIDNEY PUDDING

Serves 4

450g (1lb) stewing steak, cubed 100g (4oz) kidney, cubed 1 medium onion, chopped

2.5ml (1tsp) dried mixed herbs 450ml (3/4 pint) hot beef stock 15ml (1tbsp) cornflour, mixed with a little water 225g (8oz) self raising flour

2.5ml (1/2tsp) salt 5ml (1tsp) baking powder 100g (4oz) suet approximately 150ml (1/4 pint) cold water 15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and water in a large

casserole dish. Cover and cook on 50P (MEDIUM) for 40 minutes. Stir halfway through cooking and add the cornflour to thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well.

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out 2/3 of the pastry and line a 1 litre (13/4 pint) greased pudding basin with this pastry. Roll out the remaining pastry and cut a circle large enough to cover the surface.

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit in centre to allow steam to escape.

5 Cover and cook on 100P (HIGH) for 12 mins.

BEEF STROGANOFF

Serves 4

1kg (2lb) rump steak, cut into strips 50g (2oz) plain flour salt and pepper to taste 1 large onion, finely chopped 30ml (2tbsp) tomato purée 450ml (3/4 pint) hot beef stock 150ml (1/4 pint) red wine 30ml (2tbsp) cornflour mixed with a little water 100g (4oz) mushrooms, thinly sliced 150ml (1/4 pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, beef stock and red wine in a casserole dish. Cover and cook on 50P (MEDIUM) for 40 minutes.

3 Stir in cornflour and mushrooms. Cook on 50P

(MEDIUM) for 6 minutes. Stir in the cream to serve.

Ideal served on a bed of tagliatelle or rice.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 34

RECIPES

PICNIC PASTIES

Makes 4

200g (7oz) cooked ham, roughly chopped 25g (1oz) margarine 100g (4oz) button mushrooms, finely chopped 4-6 spring onions, finely sliced 5ml (1tsp) dried mixed herbs salt and pepper to taste 100g (4oz) cheese, grated pastry: 100g (4oz) plain flour 100g (4oz) plain wholemeal flour 5ml (1tsp) dried mixed herbs salt and pepper to taste 100g (4oz) hard margarine cold water to mix 1 egg (size 3) beaten with a little milk, to brush

1 Place ham, margarine, mushrooms, spring

onions, mixed herbs, salt and pepper in a bowl and mix thoroughly. Cook on 100P (HIGH) for 2 minutes. Stir in the cheese and allow to cool.

2 To make the pastry mix both flours, herbs and

salt and pepper together in a bowl. Rub in the margarine until the mixture resembles breadcrumbs. Add enough cold water to form a soft dough. Roll out the pastry on a lightly floured surface and cut out four 20.4cm (8”) circles of pastry (use a plate as a template). Dampen the outer edge with milk or water.

3 Spoon mixture into centre of pastry circle. Fold

the pastry over to form a semi-circle shaped pasty. Pinch the down brush surface with egg and milk mixture.

4 Place two pasties in a greased flan dish and

cook on 70P (MEDIUM HIGH) for 8 minutes. Repeat for the remaining pasties.

MOUSSAKA

Serves 6

450g (1lb) aubergines, thinly sliced 30ml (2tbsp) olive oil 225g (8oz) onion, chopped 15ml (1tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g (13 oz) minced lamb 150ml (1/4 pint)hot beef stock 2 large fresh tomatoes, peeled and quartered 30ml (2tbsp) tomato purée salt and pepper to taste 300ml (1/2 pint) white sauce (See Page 44) 200g (7oz) cheese, grated

1 Sprinkle aubergines with salt and leave to drain

on kitchen paper for 30 minutes. Heat 15ml (1tbsp) olive oil, onions, parsley and garlic on 100P (HIGH) for 1 minute. Stir in meat, mix well and cook on 100P (HIGH) for 7 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning. Stir

well and cook on 100P (HIGH) for 6 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil. Cover and cook on 100P (HIGH) for 5-6 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 3 litre casserole dish. Add meat and top with remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 50P (MEDIUM) for 25 minutes.

Bolognese Sauce- Variations:

Shepherds pie: Make as the bolognese sauce (previous page), omitting the wine. Place in dish, top with 700g (11/2lb) mashed potatoes.Heat on 100P (HIGH) for 5 minutes. Chilli Con Carne: Make as the bolognese sauce (previous page). At stage 3, add 450g (1lb) canned red kidney beans and 5-15ml (1-3 tsp) chilli powder, to taste.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 35

RECIPES

TURKEY FRICASSEE

Serves 4

50g (2oz) butter 1 medium onion, finely chopped 50g (2oz) plain flour 300ml (1/2 pint) milk 300ml (1/2 pint) single cream 2 egg yolks (size 3) 100g (4oz) cooked peas 450g (1lb) cooked turkey, chopped

2.5ml (1/2tsp) grated nutmeg salt and pepper to taste Garnish with fresh parsley sprigs to serve

1 Melt the butter in a large bowl on 100P (HIGH)

for 1 minute.

2 Stir in the onion and cook on 100P (HIGH) for

2 minutes.

3 Stir in the flour and gradually add the milk and

cream. Cook on 100P (HIGH) for 5 minutes, stirring every minute, until smooth and thickened.

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.

Cook on 70P (MED HIGH) for 15 minutes, stir every 3 minutes.

CHICKEN CACCIATORE

Serves 4

Chicken Cacciatore is a tasty, colourful dish.

225g (8oz) mushrooms, sliced 1 medium onion, chopped 1 clove garlic, crushed 60ml (4tbsp) tomato purée 300ml (1/2 pint) red wine 5ml (1tsp) dried oregano 5ml (1tsp) dried parsley salt and pepper to taste 4 chicken portions

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P (HIGH) for 4 minutes.

2 Stir in all remaining ingredients apart from the

chicken. Finally add the chicken and coat with the sauce.

3 Cook on 70P (MEDIUM HIGH) for 30 minutes.

Stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

CHICKEN & BROCCOLI BAKE

Serves 4

450g (1lb) boneless chicken breasts, skinned 225g (8oz) broccoli florets 300ml (1/2 pint) white sauce 5ml (1tsp) dried thyme 5ml (1tsp) dried marjoram salt and pepper to taste 25g (1oz) fresh breadcrumbs 25g (1oz) cheese, grated

1 Place the chicken breasts in a shallow flan dish

and cook on 100P (HIGH) for 10 minutes. Allow to cool slightly and cut into small pieces

2 Place the broccoli in a bowl with 45ml (3tbsp)

water, cover and cook on 100P (HIGH) for 4 minutes. Drain.

3 To the white sauce, add the thyme, marjoram,

salt and pepper, mix well.

4 Place the broccoli and chicken in a casserole

dish. Pour the sauce over the top. Sprinkle with the breadcrumbs and grated cheese.

5 Cook on 70P (MEDIUM HIGH) for 10 minutes.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 36

RECIPES

CHICKEN KORMA

Serves 4

900g (2lb) chicken, cut into small chunks 175g (6oz) natural yogurt 2 cloves garlic, crushed 25g (1oz) creamed coconut 10ml (2tsp) turmeric 25g (1oz) butter 1 large onion, sliced 5cm (2”) piece of fresh ginger, finely chopped

2.5ml (1/2tsp) chilli powder 5ml (1tsp) coriander seeds & 5ml (1tsp) cinnamon 5 whole cloves 10ml (2tsp) cornflour 150ml (1/4 pint) single cream Sprinkle with roasted cashew nuts to serve

1 Place the chicken in a bowl, stir in the yogurt,

garlic and turmeric. Cover and leave to marinate for at least 1 hour in the refrigerator.

2 Place the butter in a large bowl and heat on

100P (HIGH) for 30 seconds, until melted. Add the onion and cook on 100P (HIGH) for 2 minutes. Stir in the ginger, chilli powder and coriander. Cook on 100P (HIGH) for 1 minute.

3 Add chicken and marinade, mix well. Stir in the

cloves and cinnamon, cover and cook on 100P (HIGH) for 10 minutes, stir halfway through cooking.

4 Rearrange the chicken pieces and cook on 50P

(MEDIUM) for 8 minutes.

5 Combine the cornflour with the cream, stir into the

chicken and cook on 100P (HIGH) for 6 minutes.

HONEYED CHICKEN

Serves 4

4 chicken breasts 30ml (2tbsp) clear honey 5ml (1tsp) whole grain mustard

2.5 ml (1/2tsp) dried tarragon 15ml (1tbsp) tomato purée 150ml (1/4 pint) chicken stock

1 Place the chicken breasts in a casserole dish. 2 Mix all remaining ingredients together and pour

over the chicken. Salt and pepper to taste.

3 Cook on 100P (HIGH) for 12 minutes.

Rearrange and coat the chicken with the sauce twice during cooking.

CHEESY SALMON PIE

Serves 4

200g (7oz) long grain white rice 1 medium onion, chopped salt and pepper to taste 600ml (1 pint) boiling water 75g (3oz) butter 1 egg (size 3), beaten 200g (7oz) canned salmon, drained & flaked 25g (1oz) plain flour 5ml (1tsp) dry mustard 300ml (1/2 pint) milk 50g (2oz) grated cheese, & extra grated to sprinkle 2 eggs (size 3), lightly beaten 5ml (1tsp) fresh parsley, chopped

1 Place rice, onion, salt and water in a large

bowl. Cook on 70P (MEDIUM HIGH) for 14 minutes, until tender, stir 2-3 times during cooking. Drain. Stir 50g (2oz) of butter together with egg into rice and press mixture onto the base and sides of a greased 25.4cm (10”) shallow flan dish. Spread salmon over rice base.

2 Melt remaining butter in a large bowl on 100P

(HIGH) for 40 seconds, stir in flour, mustard, salt and pepper. Gradually stir in milk.

3 Heat on 100P (HIGH) for 4 minutes, stir every

minute, until sauce has thickened and smooth. Stir in cheese, eggs and parsley. Pour sauce over salmon. Cover surface with cheese and parsley.

4 Cook on 70P (MEDIUM HIGH) for 18 mins, until

evenly set.

Variations:

Make as above, substitute salmon for either crab or tuna.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 37

RECIPES

CHEESE & NUT LOAF

Serves 4-6

175g (6oz) walnuts, finely chopped 225g (8oz) fresh brown breadcrumbs 100g (4oz) Cheddar cheese, grated 1 small onion, finely chopped 50g (2oz) mushrooms, finely sliced 10ml (2tsp) fresh parsley, chopped 90ml (6tbsp) milk 4 eggs (size 3), beaten 30ml (2tbsp) whole grain mustard salt and pepper to taste 100g (4oz) fresh spinach, washed and chopped 125g (5oz) cottage cheese 50g (2oz) Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre (21/2 pint) loaf dish and line

the base with greaseproof paper.

2 Place the walnuts, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs, margarine and mustard in a large bowl. Mix thoroughly and season with salt and pepper to taste.

3 Place spinach in a separate bowl, add 5ml

(1tsp) water. Cook on 100P (HIGH) for 2-3 minutes. Drain.

4 Divide nut mixture in half. Put one half in the

base of the loaf dish and smooth the surface.

5 Spread cottage cheese over this layer, followed

by the spinach and the remaining nut mixture. Smooth the surface, sprinkle with cheese.

6 Cook on 50P (MEDIUM) for 25 minutes, until a

skewer comes out cleanly.

HERBY BEAN CASSEROLE

Serves 4

15ml (1tbsp) olive oil 450g (1lb) aubergines, cut in 2.5cm (1”) cubes 225g (8oz) onions, roughly chopped 1 clove garlic, crushed 3 sticks of celery, chopped 450g (1lb) canned, chopped tomatoes 5ml (1tsp) fresh basil, chopped pinch of allspice 100g (4oz) canned butter beans 100g (4oz) canned black eyed beans 100g (4oz) okra salt and pepper to taste 30ml (2tbsp) fresh parsley, chopped

1. Heat the olive oil in a large bowl on 100P (HIGH) for 40 seconds. Stir in the aubergines, and cook on 100P (HIGH) for 5 minutes. Add the onions, garlic and celery, mix thoroughly.

2 Add the tomatoes, basil, allspice, beans and

okra. Season with salt and pepper. Cover and cook on 70P (MEDIUM HIGH) for 22-25 minutes, stir every 5 minutes.

3 Stir in the parsley.

Serve with rice or baked potatoes.

BLUE CHEESE & CHIVE JACKETS

Serves 2

2 baking potatoes, (approx. 250g (9oz) each) 50g (2oz) butter 100g (4oz) blue cheese, chopped 15ml (1tbsp) fresh chives, chopped 50g (2oz) mushrooms, sliced salt and pepper to taste

1 Prick each potato in several places. Cook on

100P (HIGH) for 11-12 minutes. Halve and scoop the flesh into a bowl, add the butter, cheese, chives, mushrooms, salt and pepper, mix thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish.

3 Cook on 50P (MEDIUM) for 8-9 minutes, until

the cheese has melted.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 38

RECIPES

QUICHE LORRAINE

Serves 4-6

275g (10oz) short crust pastry 6 slices bacon, chopped 1 large onion, chopped 4 eggs (size 3) 300ml (1/2 pint) milk salt and pepper to taste 5ml (1tsp) dried mixed herbs 100g (4oz) Cheddar cheese, grated

1 Line a 20.4cm (8”) flan dish with pastry. 2 Place the bacon and the onion in a bowl, cover

and cook on 100P (HIGH) for 2-3 minutes.

3 Place the eggs, milk, salt and pepper and

mixed herbs in a bowl and mix thoroughly.

4 Spread the bacon and onion on pastry base.

Pour in the egg mixture and top with the grated cheese.

5 Cook on 70P (MEDIUM HIGH) for 28-30

minutes, until evenly set.

FUSILLI WITH COURGETTES & TROUT

Serves 4

2 medium courgettes 15ml (1tbsp) olive oil pinch of saffron 225g (8oz) fresh spinach Fusilli (pasta twists) 600ml (1 pint) boiling water 1 cooked trout (approx. 225g (8oz)) 150ml (1/4 pint) natural yogurt salt and pepper to taste 15ml (1tbsp) fresh coriander chopped

1 Cut courgettes into thin slices and halve. 2 Place courgettes, oil and saffron in bowl and cook

on 100P (HIGH) for 2 minutes, stirring once.

3 Place pasta and salt to taste in a large bowl and

cover with boiling water. Cook on 100P (HIGH) for 11-12 minutes, until almost tender. Do not drain until the rest of the dish is prepared.

4 Flake the trout, discarding all bones and skin.

Stir into the courgettes and add the yogurt. Season with salt and pepper to taste.

5 Heat on 100P (HIGH) for 3 minutes until hot

and slightly thickened, spoon onto the drained pasta and sprinkle with coriander to serve.

Variations:

Stilton & mushroom: Replace bacon with 125g (5oz) sliced mushrooms and Cheddar cheese with Stilton. Cottage cheese & spinach: Replace bacon with 125g (5oz) cooked spinach and cheddar with cottage cheese.

Note:

Fresh spinach pasta gives a distinctive result, but is not essential. Use your favourite pasta, fresh or dried.

CHEESE, HAM & POTATO CASSEROLE

Serves 4

450g (1lb) par-boiled potatoes, thinly sliced 225g (8oz) Cheddar cheese, thinly sliced 2 medium onions, sliced 100g (4oz) cooked ham, chopped 300ml (1/2 pint) white sauce (See Page 44) 25g (1oz) cheese, grated

1 Place alternate layers of potato, cheese, onion,

ham and white sauce in a casserole dish, until all ingredients are used. Top with grated cheese.

2 Cook on 70P (MEDIUM HIGH) for 25 minutes.

2. R-343M COOK BOOK 19/1/2000 9:21 Page 39

RECIPES

CANNELLONI

Serves 4

1 medium onion, chopped 1 clove garlic, crushed 25g (1oz) butter 450g (1lb) minced beef 100g (4oz) mushrooms, chopped 15ml (1tbsp) tomato purée 400g (14oz) canned, chopped tomatoes 150ml (1/4 pint) hot beef stock salt and pepper to taste 12 pieces of cannelloni 300ml (1/2 pint) cheese sauce (See Page 44) extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish. Cook

on 100P (HIGH) for 3 minutes.

2 Add the minced beef and cook on 100P (HIGH)

for 6 minutes, stirring twice during cooking.

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning. Cook on 100P (HIGH) for 20 minutes, stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70P (MEDIUM HIGH) for 20 minutes

BEEF CASSEROLE

Serves 4

2 tbsp plain flour (15ml) 1 tbsp salt (15ml) 1 tbsp Pepper (15ml) 1 tbsp Mixed herbs 500g Braising steak (Sliced thinly) 25g Butter 300g Potatoes, peeled and chopped 200g Carrots (Sliced thinly) 300g Baby onions (whole) Beef stock cube 400ml Hot water 50g Button mushrooms (sliced)

1. Mix together the flour, salt pepper and herbs and toss the beef in the seasoned flour until well coated.

2 Put the butter in the microwave bowl and melt

on HIGH for 40-60 seconds. Stir in the beef, potatoes, carrots and onions.

3 Pour in the beef stock, add the mushrooms,

cover loosely and cook on Auto Cook programme number . Leave to stand for 5 minutes before serving, so that the meat relaxes, to improve the texture.

NOTE: Adapt ingredients accordingly for 0.5kg

1.0kg

2. R-343M COOK BOOK 19/1/2000 9:22 Page 40

RECIPES

STIR FRIED VEGETABLES

Serves 4

15ml (1tbsp) sunflower oil 30ml (2tbsp) soy sauce 15ml (1tbsp) sherry

2.5cm (1”) root ginger, peeled and finely grated 1 garlic clove, crushed 2 medium carrots, cut into fine strips 100g (4oz) button mushrooms, chopped 50g (2oz) beansprouts 100g (4oz) mange-tout 1 red pepper, seeded and thinly sliced 4 spring onions, chopped 100g (4oz) canned water chestnuts, sliced 1/4 head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly.

2 Cover and cook on 100P (HIGH) for 5 minutes,

stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water chestnuts and chinese leaves. Mix thoroughly.

4 Cook on 100P (HIGH) for 6 minutes, until the

vegetables are tender. Stir twice during cooking.

Stir fried vegetables are ideally served with meat or fish.

MANGE-TOUT WITH BABY SWEETCORN

Serves 4

50g (2oz) butter 225g (8oz) baby sweetcorn 225g (8oz) mange-tout salt and pepper to taste

1 Melt the butter on 100P (HIGH) for 1 minute. 2 Add sweetcorn and cook on 100P (HIGH) for

2-3 minutes.

3 Add the mange-tout. Cover and cook on 100P

(HIGH) for 4-5 minutes and season to taste.

BRUSSEL SPROUTS WITH ALMONDS

Serves 4

450g (1lb) Brussels sprouts, peeled 30ml (2tbsp) water 50g (2oz) almonds, flaked 50g (2oz) butter salt and pepper to taste

1 Place Brussels sprouts and water in a large

bowl. Cover and cook on 100P (HIGH) for 10 minutes, stirring halfway through cooking. Drain.

2 Place almonds and butter in a dish and cook on

100P (HIGH) for 2-3 minutes. Pour the almond and butter mixture over sprouts and season to taste.

COURGETTE & CASHEW NUT AU GRATIN

Serves 4

450g (1lb) courgettes, sliced 275g (10oz) baby carrots 125g (5oz) mushrooms, sliced 175g (6oz) roasted cashew nuts 300ml (1/2 pint) cheese sauce (See Page 44) 50g (2oz) fresh wholemeal breadcrumbs 50g (2oz) Cheddar or Parmesan cheese, grated

1 Place courgettes in a bowl with 15ml (1tbsp)

water. Cover and cook on 100P (HIGH) for 6 minutes. Drain.

2 Place baby carrots in a bowl with 30ml (2tbsp)

water. Cover and cook on 100P (HIGH) for 6 minutes. Drain and add the mushrooms, cook on 100P (HIGH) for 1 minute. Add the courgettes and mix well.

3 Place the vegetables in a serving dish, cover

with the cashew nuts and add the sauce. Sprinkle with the breadcrumbs and cheese.

4 Cook on 50P (MEDIUM) for 10 minutes.

2. R-343M COOK BOOK 19/1/2000 9:22 Page 41

RECIPES

PECAN PIE

Serves 6

pastry: 125g (5oz) plain flour

100g (4oz) plain wholemeal flour 125g (5oz) butter cold water to mix

filling: 225g (8oz) pecan nuts or walnuts

225g (8oz) brown sugar 90ml (6tbsp) golden syrup 75g (3oz) butter, melted 3 eggs (size 3), beaten 5ml (1tsp) vanilla essence

1 To make the pastry, combine the flours and rub

in the butter until the mixture resembles fine breadcrumbs. Add enough cold water to form a soft but not sticky dough.

2 Line a greased 25.4cm (10”) flan dish with the

pastry and spread the pecan nuts evenly over the base.

3 To prepare the filling, beat together the brown

sugar, golden syrup, butter, eggs and vanilla essence. Pour over the pecan nuts.

4 Cook on 30P (MEDIUM LOW) for 30 minutes,

until evenly set. Serve hot or cold with icecream.

SPONGE PUDDING

Serves 4-6

100g (4oz) margarine 100g (4oz) caster sugar 2 eggs (size 3), beaten 100g (4oz) self raising flour 15ml (1tbsp) water 60ml (4tbsp) jam or syrup to cover top

1 Line base of 1.2litre pudding basin with kitchen paper. 2 Cream margarine and sugar until light and fluffy. 3 Beat in eggs, fold in the flour and stir in the water. 4 Spoon the mixture into prepared basin and

smooth the surface. Cook on 100P (HIGH) for 5 minutes. Allow to cool before turning out.

5 Place jam or syrup in a bowl, heat on 100P

(HIGH) for 30 seconds until runny and pour over pudding.

GOLDEN SYRUP DUMPLINGS

Serves 4

syrup: 300ml (1/2 pint) water

200g (7oz) brown sugar 60ml (4tbsp) golden syrup 50g (2oz) butter grated rind of 1 orange

dumplings: 100g (4oz) self raising flour

50g (2oz) butter 15ml (1tbsp) caster sugar 1 egg (size 3)

1 Combine all syrup ingredients in a 2.5 litre (4 pint)

casserole dish and mix well. Cook on 100P (HIGH) for 8 minutes until sugar has dissolved and sauce has thickened, stir every 2-3 minutes.

2 Place the flour in a bowl and rub in butter until

the mixture resembles fine breadcrumbs, stir in the sugar. Bind with egg, add a little water if too dry. The mixture should be thick enough to roll into balls. If too sticky sprinkle with flour.

3 Roll mixture into walnut sized balls and place

carefully into hot syrup, allow space to spread.

4 Cover and cook on 100P (HIGH) for 10

minutes, turn the dumplings over after 5 minutes.

FRUIT CRUMBLE

Serves 4

450g (1lb) seasonal fresh fruit, lightly cooked 100g (4oz) brown sugar 5ml (1tsp) cinnamon 100g (4oz) plain wholemeal flour 75g (3oz) rolled oats & 75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub

in butter, until mixture resembles fine breadcrumbs. Add remaining brown sugar, mix well. Sprinkle over the fruit and cook on 30P (MEDIUM LOW) for 12 minutes.

2. R-343M COOK BOOK 19/1/2000 9:22 Page 42

RECIPES

PLAIN MICROWAVE CAKE

Serves 4-6

100g (4oz) margarine 100g (4oz) caster sugar 2 eggs (size 3) 100g (4oz) self raising flour, sifted 30-45ml (2-3tbsp) milk

1 Line the base of 17.8cm (7”) cake dish with

kitchen paper.

2 Cream the margarine and sugar together until

light and fluffy. Beat in the eggs and fold in the sifted flour alternately with the milk.

3 Pour into prepared container. Cook on 100P

(HIGH) for 5 minutes, until a skewer comes out cleanly.

4 Leave the cake to stand for 5 minutes before

turning out.

MOIST CARROT CAKE

Serves 4-6

300ml (1/2 pint) sunflower oil 225g (8oz) brown sugar 3 eggs (size 3) 175g (6oz) self raising flour 5ml (1tsp) bicarbonate of soda 10ml (2tsp) cinnamon 175g (6oz) carrot, grated 100g (4oz) walnut halves, chopped topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon 5ml (1tsp) lemon juice 30ml (2tbsp) icing sugar 25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and cinnamon. Add carrots, walnuts and mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P (MEDIUM) for 22 minutes, until firm to the touch and a skewer comes out clean. Allow to cool before decorating.

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar until smooth. Spread evenly over the top of the cake and sprinkle with the walnuts.

Keep refrigerated.

CHOCOLATE BROWNIES

Serves 6-8

225g (8oz) margarine 225g (8oz) caster sugar

7.5ml (11/2tsp) vanilla essence 4 eggs (size 3), beaten 100g (4oz) plain flour 50g (2oz) cocoa powder

2.5ml (1/2tsp) baking powder 75g (3oz) walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth. 2 Stir in remaining ingredients. 3 Grease and line the base of a square 20.4cm

(8”) dish with kitchen paper. Spoon in the

mixture and smooth the surface. 4 Cook on 50P (MEDIUM) for 20 minutes, until

firm to the touch.

2. R-343M COOK BOOK 19/1/2000 9:22 Page 43

RECIPES

WHITE SAUCE

Makes 300ml (

pint)

25g (1oz) butter 25g (1oz) plain flour 300ml (1/2 pint) milk salt and pepper to taste

1 Place the butter in a bowl and heat on 100P

(HIGH) for 1 minute, until melted.

2 Stir in the flour and whisk in the milk. Cook on

100P (HIGH) for 5 minutes, stirring every 2 minutes until thick and smooth. Season with salt and pepper to taste.

MUSTARD SAUCE

Makes 300ml (

pint)

25g (1oz) butter 45ml (3tbsp) whole grain mustard 200ml (7floz) soured cream salt and pepper to taste 15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P (HIGH) for 1

minute. Add the mustard, soured cream, salt, pepper and parsley. Mix well.

2 Cook on 100P (HIGH) for 3 minutes. Stir every

minute until smooth and thick.

This dish is ideal served with meat or fish.

BUTTERSCOTCH SAUCE

Makes 450ml (

pint)

30ml (2tbsp) cornflour 300ml (1/2 pint) evaporated milk 15ml (1tbsp) golden syrup 100g (4oz) soft brown sugar

1 Mix cornflour with a little of the milk to make a

paste and gradually stir in the remaining milk. Add the golden syrup and sugar, mix well.

2 Cook on 100P (HIGH) for 6-7 minutes, stirring

every minute until thickened.

This sauce is ideal with vanilla ice-cream.

CHOCOLATE SAUCE

Makes 150ml (

pint)

50g (2oz) plain chocolate 30ml (2tbsp) water 90ml (6tbsp) evaporated milk 5ml (1tsp) cornflour 5ml (1tsp) caster sugar 5ml (1tsp) vanilla essence

1 Heat chocolate and water on 100P (HIGH) for

1 minute, stir every 30 seconds, until evenly melted.

2 Add the evaporated milk, cornflour and sugar.

Heat on 100P (HIGH) for 2-3 minutes, stirring every minute. Stir in the vanilla essence.

Serve hot or cold with ice-cream or chocolate sponge.

Variations:

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with vegetables, fish or meat. Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish. Onion sauce: Stir 1 large cooked onion, finely chopped into the finished sauce. Heat on 100P (HIGH) for 1-2 minutes before serving. Serve with vegetables. Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at Stage 2. Serve with puddings as an alternative to custard.

2. R-343M COOK BOOK 19/1/2000 9:22 Page 44

RECIPES

STRAWBERRY JAM

Makes 675g(1

lb)

675g (11/2lb) strawberries, hulled 45 ml (3tbsp) lemon juice 675g (11/2lb) caster sugar

1 Place strawberries and lemon juice in a very

large bowl, heat on 100P (HIGH) for 4 minutes, or until the fruit has softened. Add sugar, mix well.

2 Cook on 70P (MEDIUM HIGH) for 40 mins,

until setting point ❇ is reached, stir every 5 mins.

3 Pour into hot, clean jars. Cover, seal and label.

RASPBERRY JAM

Makes 900g (2lb)

675g (11/2lb) raspberries, hulled 45ml (3tbsp) lemon juice 675g (11/2lb) caster sugar

1 Place raspberries and lemon juice in a very

large bowl, heat on 100P HIGH for 4 minutes.

Add the sugar, mix well. 2 Cook on 70P (MEDIUM HIGH) for 50 mins, stir

every 5 minutes, until setting point ❇ is reached. 3 Pour into hot, clean jars. Cover, seal and label.

DATE CHUTNEY

Makes 800g (1

lb)

225g (8oz) dates, stoned and roughly chopped 225g (8oz) currants 175g (6oz) brown sugar 2 cloves garlic, crushed & 1 medium onion,chopped 10ml (2tsp) salt & 5ml (1tsp) chilli powder 300ml (1/2 pint) vinegar

1 Place all ingredients in a large bowl, mix well. 2 Cook on 70P (MEDIUM HIGH) for 20 minutes,

stir every 3-4 minutes. 3 Spoon into hot,clean jars. Cover, seal and

label.

FUDGE

Makes 675g (1

lb)

100g (4oz) milk chocolate, broken into pieces 100g (4oz) butter, melted 450g (1lb) icing sugar 45ml (3tbsp) milk

1 Place chocolate into a bowl and heat on 100P

(HIGH) for 2 minutes, stir every minute until melted.

2 Add the butter, icing sugar and milk, mix well.

Heat on 100P (HIGH) for 3-4 minutes, beat vigorously every minute until thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15cm

(8” x 6”) dish and chill to set before cutting.

❇

“Setting point”: To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1

min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.

2. R-343M COOK BOOK 19/1/2000 9:22 Page 45

SPECIFICATIONS

AC Line Voltage . . . . . . . . . . . . . .Single phase 230-240V, 50Hz

AC Power required . . . . . . . . . . .6.8 amps, 1.45kW

Output power . . . . . . . . . . . . . . .900W (IEC 60705)

MAFF heating category . . . . . . . .E

Microwave frequency . . . . . . . . .2450MHz

Outside Dimensions . . . . . . . . . . .520(W) x 305(H) x 413(D) mm

Cavity Dimensions . . . . . . . . . . . .342(W) x 207(H) x 368(D) mm

Oven capacity . . . . . . . . . . . . . . .0.9 cu.ft (26 litres)

Cooking uniformity . . . . . . . . . . .Turntable diameter (325mm)

Weight . . . . . . . . . . . . . . . . . . . .Approx. 17kg

This oven complies with the requirements of Directives 89/336/EEC and 73/23/EEC as amended by 93/68/EEC.

As part of a policy of continuous improvement, we reserve the right to alter design and specification without notice.

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form, electronically, mechanically, photocopied, recorded, translated or other means without prior permission from SHARP Electronics (U.K.) Ltd.

The illustrations, technical information and data contained in this publication to our best knowledge, were correct at the time of going to print. The right to change specifications, at any time, without notice, is reserved as part of our policy of continuous development and improvement.

PRINTED IN U.K. TINS-A191URR0

SHARP ELECTRONICS (U.K.) LTD

Manchester, U. K. LoCall 0345 125387.

100% of the pulp used

in making this paper comes

from sustainable forests

2. R-343M COOK BOOK 19/1/2000 9:22 Page 46

Sharp R343 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual