Sharp R-350R User Manual

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Page 1

OPER AT IONM A NUA L

OPERATIONMANUAL

COOKBOOK

AND

COOKBOOK

MICROWAVE OVEN

R350R OM,Cover 3R350R OM,Cover 3 10/30/09 8:46:34 AM10/30/09 8:46:34 AM

MODEL

R-350R

Page 2

WARRANTY

Consumer Electronic Products

Congratulations on Your Purchase!

This Sharp product is warranted against faults in materials and manufacture for a period of twelve(12) months from the date of original purchase.

If service is required during the warranty period, please contact your nearest Sharp Approved Service Centre. These repairs would be carried out at no charge to the owner, subject to the conditions speciﬁ ed herein.

The owner is responsible for any transportation and insurance costs if the product has to be returned for repair.

This warranty does not extend to accessories or defects or injuries caused by or resulting from causes not attributable to faulty parts or the manufacture of the product, including but not limited to, defect or injury caused by or resulting from misuse, abuse, neglect, accidental damage, improper voltage, liquid spillage, vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.

Please retain your sales documentation, as this should be produced to validate a warranty claim.

This warranty is in addition to and in no way limits, varies or excludes any express and implied rights and remedies under any relevant legislation in the country of sale.

IMPORTANT

DO NOT RETURN THIS DOCUMENT TO SHARP

For your reference, please enter the particulars of your purchase below and retain, with your purchase documentation.

Model No.

Serial No.

Date of Purchase

Retailer

IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand

FOR LOCATION ENQUIRIES WITHIN

AUSTRALIA

REGARDING YOUR LOCAL

SHARP APPROVED SERVICE CENTRE

VISIT OUR WEBSITE AT

www.sharp.net.au

OR CALL SHARP CUSTOMER CARE

1300 135 022

(LOCAL CALL COST APPLY WITHIN AUSTRALIA)

SHARP CORPORATION OF AUSTRALIA PTY LTD

FOR LOCATION ENQUIRIES WITHIN

NEW ZEALAND

REGARDING YOUR LOCAL

SHARP APPROVED SERVICE CENTRE

VISIT OUR WEBSITE AT

www.sharp.net.nz

CONTACT YOUR SELLING DEALER/RETAILER

OR CALL

SHARP CUSTOMER SERVICES

TELEPHONE: 09 573 0111

FACSIMILE: 09 573 0113

SHARP CORPORATION OF NEW ZEALAND LIMITED

R350R OM,Warranty 1R350R OM,Warranty 1 10/27/09 10:58:35 AM10/27/09 10:58:35 AM

Page 3

INFO DISPLAY COOKING SYSTEM

Thank you for buying a Sharp Microwave Oven. Your new oven has an "Information Display System" which offers you step-by-step instructions to easily guide you through each feature. We strongly recommend however that you read this operation manual thoroughly before operating your oven, paying particular attention to the safety warnings and special notes.

The manual is divided into two sections:

1. OPERATION (P2~P21) This section describes your oven and teaches you how to

use all the features.

2. COOKING GUIDE This section is at the back of the manual, it contains the

more commonly used information such as how to prepare food, which cooking utensil to use, standing time.

It also contains recipes for automatic cooking and manual

cooking.

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

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

CONTENTS page

Warranty Inside of front cover

Introduction 1

Warning 2

Special Notes and Warning 3

Installation Instructions 4

Oven Diagram 4

Operation of Touch Control Panel 5

Control Panel Display 5

Touch Control Panel Layout 5

Before Operating 6

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme During Cooking

Manual Operations 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Automatic Operations 9

Notes for Automatic Operations 9

Express Menus 10

Sensor Cook 13

Healthy Menus 14

Easy Defrost 15

Quick and Easy 16

Sensor Reheat 17

Other Convenient Features 18

Less/More Setting 18 Increasing or Decreasing Time During a Cooking Programme 18

Timer 19

Child Lock 19

Demonstration Mode 19

Alarm 19

Care and Cleaning 20

Service Call Check 20

Speciﬁ cations 20

Cooking Guides

Quick Reference Guide

1-ds

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Page 4

WARNING

IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE. To reduce the risk of ﬁ re in the oven cavity:

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

or other combustible materials for signs of smoke or burning.

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

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

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

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

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

spoon or other utensil into the container.

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

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

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

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

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

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

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

from the food can transfer through utensils to cause skin burns. Should the power supply cord become damaged, it must be replaced with a special cord supplied by a SERVICE

CENTRE APPROVED BY SHARP. And it must be replaced by a qualiﬁ ed service technician trained by SHARP in order to avoid a hazard.

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

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

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

To prevent the turntable from breaking:

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

Do not place anything on the outer cabinet. Do not store food or any other items inside the oven. Make sure the utensil does not touch the interior walls during cooking. Only allow children to use the oven without supervision when adequate instructions have been given so that the

child is able to use the oven in a safe way and understands the hazards of improper use. This appliance is not intended for use by young children or inﬁ rm persons without supervision. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental

capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

Children should be supervised to ensure that they do not play with the appliance.

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SPECIAL NOTES AND WARNING

DO DON’T

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

Popcorn

Baby food

General

* Puncture egg yolks and whites and oysters

before cooking to prevent "explosion".

* Pierce skins of potatoes, apples, squash,

hot dogs, sausages and oysters so that steam escapes.

* Use specially bagged popcorn for the

microwave oven.

* Listen while popping corn for the popping

to slow to 1-2 seconds.

* Transfer baby food to small dish and heat

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

* Remove the screw cap and teat before

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

* Food with ﬁ lling should be cut after heating,

to release steam and avoid burns.

* Use a deep bowl when cooking liquids or

cereals to prevent boiling over.

* Cook eggs in shells. This prevents

"explosion", which may damage the oven

or injure yourself. * Cook hard/soft boiled eggs. * Overcook oysters. * Dry nuts or seeds in shells.

* Pop popcorn in regular brown bags or glass

bowls. * Exceed maximum time on popcorn

package.

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

* Heat baby food in original jars.

* Heat or cook in closed glass jars or air tight

containers.

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

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

absorbing material such as food or water)

in the oven cavity.

Liquids (Beverages)

Canned foods

Sausage rolls, Pies, Christmas pudding

Meats

Utensils

Aluminium foil

Browning dish

* For boiling or cooking liquids see

WARNING on page 2 to prevent explosion and delayed eruptive boiling.

* Remove food from can.

* Cook for the recommended time.

(These foods have high sugar and/or fat contents.)

* Use a microwave proof roasting rack to

collect drained juices.

* Check the utensils are suitable for

MICROWAVE cooking before you use them.

* Use to shield food to prevent over

cooking.

* Watch for sparking. Reduce foil or keep

clear of cavity walls.

* Place a suitable insulator such as a

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

* Heat for longer than recommended time.

See REHEATING-FOOD CHART on

page Y.

* Heat or cook food while in cans.

* Overcook as they may catch ﬁ re.

* Place meat directly on the turntable for

cooking.

* Use metal utensils for MICROWAVE

cooking. Metal reﬂ ects microwave energy

and may cause an electrical discharge

known as arcing.

* Use too much. * Shield food close to cavity walls. Sparking can damage the cavity.

* Exceed the preheating time recommended

by the manufacturer. Excessive preheating

can cause the glass turntable to

shatter and/or damage internal parts of

the oven.

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Page 6

INSTALLATION INSTRUCTIONS

1. Remove all packing materials from the oven cavity, (do not remove the waveguide cover), and the feature

sticker from the outside of the door, if there is one. Check the unit for any damage, such as a misaligned door, damaged door seals around the door or dents inside the oven cavity or on the door. If there is any damage, please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED BY SHARP and repaired, if necessary.

2. Accessories provided

1) Turntable 2) Roller stay 3) Operation manual and Cook book

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

4. This oven is designed to be used on a countertop, in a cabinet or built-in. It should not be installed in any area where excessive heat and steam are generated, for example, next to a conventional oven unit. The oven should be installed so as not to block ventilation openings.

Allow a space of at least 15cm on the top, 10cm on both sides (total 20cm) and 5cm at the rear of the oven for

adequate air circulation. When installing in a cabinet, the minimum inside dimension of the cabinet should be 720mm(W) x 460mm(H) x 498mm(D).

When building the oven into a cabinet or wall, a Sharp built-in kit model number RK-J32S (silver) / RK-J32W

(white) are available which enable the microwave oven to be integrated within a kitchen, the kit is available from your retailer. Read carefully the installation instructions for the built- in kit before installation. This built-in been tested according to Australian Standards. Sharp does not recommend the use of any other built-in kit.

If the oven is to be positioned near a conventional oven, ensure that adequate space is allowed, and a suitable

heat shield is incorporated between the two to prevent damage to the oven and the built-in kit caused by heat.

WARNING: The electrical outlet must be readily accessible so that the unit can be unplugged easily in

an emergency.

5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal injury for failure to observe the correct electrical connecting procedure.

The A.C. voltage must be single phase 230 – 240V, 50Hz.

6. This appliance must be earthed.

7. Operate the oven from a general purpose domestic outlet.

If a generator is used, do not operate the oven with non-sinusoidal outputs.

kit has

OVEN DIAGRAM

1. Door open button

2. Oven lamp

3. Door hinges

4. Door safety latches

5. See through door

6. Door seals and sealing surfaces

7. Coupling

8. Waveguide cover (Do not remove)

9. Touch control panel (See page 5)

10. Liquid crystal display

11. Ventilation openings

12. Power supply cord

13. Turntable

14. Roller stay

15. Menu label

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OPERATION OF TOUCH CONTROL PANEL

The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control panel. An entry signal tone should be heard each time you press the control panel to make a correct entry. In addition the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when a cooking procedure is required.

Control Panel Display

Indicator

Touch Control Panel Layout

HEALTHY MENUS PADS Press to select "Healthy Menus" menu.

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

POWER LEVEL PAD Press to select microwave power setting. If power is not selected, it automatically defaults to 100%.

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

EXPRESS MENUS PADS Press to select "Express Menus" menus.

EASY DEFROST PAD Press to defrost frozen food by entering quantity.

TIMER/CLOCK PAD Press to set Timer and Clock.

INSTANT COOK/START PAD Press once to cook for 1 minute on 100% or increase by 1 minute multiples each time this pad is pressed during manual cooking. Press to start oven after setting programmes.

SENSOR COOK PADS Press to select Sensor Cook menus.

SENSOR REHEAT PAD Press to select a reheat menu.

QUICK AND EASY PAD Press to select Quick and Easy menus.

MORE, LESS PADS Press to increase/decrease the time in one minute increments during cooking or to alter the cooking result for the automatic operations.

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BEFORE OPERATING

* This oven is preset with the INFORMATION GUIDE. To assist you in operating your oven, useful information will appear on the display. In this manual, the display information guide is abbreviated.

Getting Started

Step

Plug the oven into a power point and switch on the power.

Ensure the oven door is closed.

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

Procedure Display

Pad Order

MICRO-, WAVE, OVEN will be displayed repeatedly.

STOP

CLEAR

Only the dots will remain.

Clock Setting

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

Step Procedure Pad Order Display

Press the CLOCK pad twice.

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

TIMER

CLOCK

x 2

The dots (:) will ﬂ ash on and off.

Press the CLOCK pad again.

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

TIMER

CLOCK

Stop/Clear

Press the STOP/CLEAR pad once to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

3. Clear the message on the display after cooking.

To Cancel a Programme During Cooking

Press the STOP/CLEAR pad twice.

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MANUAL OPERATIONS

Microwave Time Cooking

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

10%

Power level

Display

Examples of foods typically cooked on microwave oven power level

This variable cooking control allows you to select the rate of microwave cooking. If a power level is not selected, then 100% power is automatically used.

* Suppose you want to time cook for 2 minutes 30 seconds on 100% power.

Step

Enter desired cooking time.

Keeping food warm

Procedure Pad Order

(LOW)

30%

(MEDIUM

LOW)

Defrost Softening butter

50%

(MEDIUM)

Casseroles

Seafood

Press the INSTANT COOK/START pad.

INSTANT COOK

START

70%

(MEDIUM

HIGH)

Cakes Mufﬁ ns Slices

The timer begins to count down.

100%

(HIGH)

Vegetables Rice/Pasta Fruit

Display

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

Step

Enter desired cooking time.

Procedure Pad Order Display

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

times).

Press the INSTANT COOK/START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer begins to count down.

If the door is opened during cooking process, the cooking time in the readout automatically stops. The cooking time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed. If you wish to know the power level during cooking, press the POWER LEVEL pad. As long as your ﬁ nger is touching the POWER LEVEL pad, the power level will be displayed. If more than 40 minutes on 100% power is entered, the microwave power will be reduced after 40 minutes to avoid overheating.

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Sequence Cooking

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

Step Procedure Pad Order Display

Enter desired cooking time.

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

times).

For second sequence, enter desired time for cooking time.

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

Press the INSTANT COOK/START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

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

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

Instant Cook™

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

Step

Press the INSTANT COOK/START pad.

Within 3 minutes of closing the door.

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

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Procedure Pad Order Display

INSTANT COOK

START

The timer begins to count down.

Page 11

AUTOMATIC OPERATIONS

Notes for Automatic Operations

1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth or

paper towel prior to cooking on SENSOR REHEAT or SENSOR COOK.

2. After oven is plugged in, wait 2 minutes before using SENSOR REHEAT or SENSOR COOK.

3. ERROR will be displayed if:

(a) more or less than the quantity or weight of foods suggested in the EXPRESS COOK MENU GUIDE or

EASY DEFROST MENU GUIDE is programmed when the INSTANT COOK/START pad is pressed. To clear, press the STOP/CLEAR pad and reprogramme. (b) the door is opened or the STOP/CLEAR pad is pressed before the cooking time is displayed. To clear, press the STOP/CLEAR pad and cook manually. Refer to manual cooking charts in RECIPES

section.

4. When using the automatic features, carefully follow the instructions provided in each MENU GUIDE to achieve the best result.

If the instructions are not followed carefully, the food may be overcooked or undercooked or ERROR may be

displayed.

5. When cooking small quantities of food on SENSOR REHEAT or SENSOR COOK, the food may be cooked without displaying any remaining cooking time or requiring any operations during the cooking.

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

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

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

9. To change the ﬁ nal cooking or defrosting result from the standard setting, press the MORE or LESS pad prior to pressing each automatic operation pad. See page 19.

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

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Express Menus

EXPRESS MENUS will automatically compute the power level and cooking time. EXPRESS MENUS has 3 categories.

Express Defrost

1.Fish Fillets

EXPRESS DEFROST

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

Step

Press the EXPRESS DEFROST pad until the desired menu is displayed (for Chicken Fillets press twice).

2.Chicken Fillets

3.Sausages / Minced Meat

Procedure

EXPRESS DEFROST rapidly defrosts 0.5 kg of speciﬁ c Meat. Follow the instructions provided in the EXPRESS DEFROST MENU GUIDE on page

EXPRESS

DEFROST

Press the INSTANT COOK/START pad.

INSTANT COOK

separate into pieces. Close the door.

START

of the cooking guides.

x 2

The cooking time will begin counting down. The oven will "beep" 4 times and will stop. TURN, OVER, SEPA-, RATE, INTO, PIECES will be displayed repeatedly.

PRESS START will be displayed.Open the door. Turn meat over and

DisplayPad Order

Press the INSTANT COOK/START pad.

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INSTANT COOK

START

The cooking time will begin counting to zero. When it reaches zero, the oven will "beep". STAND, COVERED, 5 MIN, FOIL will be displayed repeatedly.

Page 13

Express Cook

1.Roast Beef Chilled

EXPRESS

COOK

* Suppose you want to use Express Cook to cook 1.0 kg Roast Beef Chilled (Med.).

Step

Press the EXPRESS COOK pad once to cook Roast Beef Chilled.

2.Roast Beef Frozen

3.Roast Lamb Chilled

4.Roast Lamb Frozen

5.Roast Chicken Chilled

6.Roast Chicken Frozen

Procedure

Press number pads to enter weight.

EXPRESS COOK allows you to cook 3 popular menus chilled or frozen. To select a menu, press the EXPRESS COOK pad until the menu of your choice is displayed. Then enter the desired weight using the NUMBER pads. Follow the instructions provided in the EXPRESS COOK MENU GUIDE on pages

EXPRESS

COOK

x 1

and 8 of the cooking guides.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

The cooking time will begin counting down. The oven will "beep" 4 times and will stop TURN, OVER will be displayed repeatedly.

DisplayPad Order

Open the door. Turn over meat.

Close the door.

Press the INSTANT COOK/START pad.

PRESS START will be displayed.

INSTANT COOK

START

The cooking time will begin counting to zero. When it reaches zero, the oven will "beep". STAND, COVERED, 5-15 MIN, FOIL will be displayed repeatedly.

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Page 14

Express Meal

EXPRESS

MEAL

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

Step

Press the EXPRESS MEAL pad once to cook Pasta Dish.

Press the INSTANT COOK/START pad.

1.Pasta Dish

2.Risotto

3.Casserole

Procedure DisplayPad Order

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

- 6 of the cooking guides.

EXPRESS

INSTANT COOK

Press the INSTANT COOK/START pad.

INSTANT COOK

MEAL

x 1

START

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

PRESS START will be displayed.Open the door. Stir. Close the door.

START

The cooking time will begin counting down to zero. When it reaches zero, the oven will "beep". STIR, THEN, STAND, COVERED, 3 MIN will be displayed repeatedly.

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Page 15

Sensor Cook

VEGETABLES

SENSOR COOK will automatically compute the power level and cooking time. SENSOR COOK has 3 categories. To select a menu, press the desired SENSOR COOK pad until the menu of your choice is displayed. Follow the instructions provided in the SENSOR COOK MENU GUIDE on pages

* Suppose you want to use Sensor Cook to cook 2 cups of White Rice.

RICE/

PAS TA

DESSERTS

VEGETABLES

Fresh-Hard

1. Fresh-Soft

2. Frozen

3. Jacket Potato

4. Fresh Soup

RICE/PASTA

White Rice Dry Pasta

2. Fresh Pasta

3. Instant Noodles

4. Frozen Pasta

5. Porridge

- bn of the cooking guide.

DESSERTS

Cake

1. Stewed Fruit

2. Pudding

3. Crunch

4. Muesli Delight

Step

Press the RICE/PASTA pad once to cook White Rice.

Press the INSTANT COOK/START pad.

* When the sensor detects the vapour

from the food, the remaining cooking time will appear. (eg. remaining cooking time is approximately 11 min. 10 sec.)

Open the door. Stir the rice. Close the door.

Press the INSTANT COOK/START pad.

Procedure DisplayPad Order

RICE/

PAS TA

x 1

INSTANT COOK

START

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

PRESS START will be displayed.

INSTANT COOK

START

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The cooking time will begin counting to zero, when it reaches zero, the oven will "beep". STAND, 3-5 MIN, THEN, STIR will be displayed repeatedly.

Page 16

Healthy Menus

LOW FAT MEAL

LOW FAT

MEAL

HEALTHY MENUS will automatically compute the power level and cooking time. HEALTHY MENUS has 2 categories. To select a menu, press the desired HEALTHY MENUS pad until the menu of your choice is displayed. Follow the instructions provided in the HEALTHY MENUS MENU GUIDE on pages

* Suppose you want to cook Lemon Fish Fillets.

VEGETARIAN

MEAL

1.Mediterranean Chicken

2.Chinese Beef

3.Sesame Prawns

4.Garlic and Chilli Baby Octopus Salad

5.Lemon Fish Fillets

VEGETARIAN MEAL

1.Spinach and Ricotta Cannelloni

2.Vegetables with Hokkien Noodles

3.Spring Vegetable Rice Bake

4.Herbed Jacket Potatoes

5.Vegetable Couscous

- bt of the cooking guides.

Step

Press the LOW FAT MEAL pad 5 times to cook Lemon Fish Fillets.

Procedure DisplayPad Order

Press the INSTANT COOK/START pad.

Open the door. Turn over ﬁ sh. Close the door.

Press the INSTANT COOK/START pad.

LOW FAT

MEAL

x 5

INSTANT COOK

START

INSTANT COOK

START

The cooking time will begin counting down. The oven will "beep" 4 times and will stop. TURN, OVER will be displayed repeatedly.

PRESS START will be displayed.

The cooking time will begin counting down to zero. When it reaches zero, the oven will "beep". STAND, COVERED, 2 MIN will be displayed repeatedly.

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Page 17

Easy Defrost

1.Minced Meat

EASY

DEFROST

* Suppose you want to defrost 2.0 kg of Poultry.

Step Procedure Pad Order Display

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

Press number pads to enter weight.

2.Steak / Chops

3.Chicken Pieces

4.Poultry

5.Roast Meat

6.Bread

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

of the cooking guides.

EASY

DEFROST

x 4

Press the INSTANT COOK/START pad.

INSTANT COOK

START

The cooking time will begin counting down. The oven will “beep” 4 times and will stop. TURN, OVER, SHIELD, WARM, PORTION will be displayed repeatedly.

Close the door.

Press the INSTANT COOK/START pad.

PRESS START will be displayed.Open the door. Turn over meat.

INSTANT COOK

START

The cooking time will begin counting to zero. When it reaches zero, the oven will “beep”. STAND, COVERED, 5-50 MIN, FOIL will be displayed repeatedly.

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Page 18

Quick and Easy

1. San Choy Bau Chicken Caesar Salad

QUICK &

EASY

* Suppose you want to cook Chicken Caesar Salad.

Step

Press the QUICK AND EASY pad until the desired menu is displayed (for Chicken Caesar Salad press twice).

Press the INSTANT COOK/START pad.

2. Asian Greens

3. Garlic Prawns

4. Nachos

5. Pecan Fudge

Procedure

QUICK AND EASY allows you to cook 6 popular recipes. Follow the instructions provided in the QUICK AND EASY RECIPES on pages

Close the door.

and cm of the cooking guides.

QUICK &

EASY

x 2

INSTANT COOK

START

The cooking time will begin counting down. The oven will "beep" 4 times and will stop. TURN, OVER will be displayed repeatedly.

PRESS START will be displayed.Open the door. Turn chicken over.

DisplayPad Order

Press the INSTANT COOK/START pad.

And place bacon following the recipe.

Close the door.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

The cooking time will begin counting down. The oven will "beep" 4 times and will stop. REMOVE, CHICKEN, ADD, BACON will be displayed repeatedly.

PRESS START will be displayed.Open the door. Remove the chicken.

INSTANT COOK

START

The cooking time will begin counting to zero. When it reaches zero, the oven will "beep". ADD, CHICKEN, AND, BACON, TO, SALAD, INGRE-, DIENTS, AND, TOSS will be displayed repeatedly.

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Page 19

Sensor Reheat

1.Dinner Plate

SENSOR REHEAT

* Suppose you want to reheat 4 cups of soup.

Step

Press the SENSOR REHEAT pad until the desired menu is displayed (for soup press

three times).

Press the INSTANT COOK/START pad .

* When the sensor detects the vapour

from the food, the remaining reheating time will appear.

(eg. remaining reheating time is approximately

2 min. 21 sec.)

2.Casserole

3.Soup

4.Pizza

5.Rice

6.Pie

Procedure

Press to reheat 6 popular menus. Follow the instructions provided in the SENSOR REHEAT MENU GUIDE on page

and bp of the cooking guides.

Pad Order

SENSOR

REHEAT

x 3

INSTANT COOK

START

Display

The timer begins to count down. When the cooking time reaches zero, STIR will be displayed.

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Page 20

OTHER CONVENIENT FEATURES

Less/More Setting

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

The LESS/MORE pads can be used to adjust the cooking time of the following features – EXPRESS MENUS – SENSOR COOK – HEALTHY MENU

* Suppose you want to defrost 2.0 kg Poultry (Easy Defrost) for longer than the standard setting.

Step Procedure Pad Order Display

– EASY DEFROST – QUICK AND EASY – SENSOR REHEAT

Press the MORE pad.

Press EASY DEFROST pad 4 times to defrost Poultry.

Press number pads to enter weight.

EASY

DEFROST

x 4

Press the INSTANT COOK/START pad.

For EXPRESS DEFROST and EXPRESS MEAL of EXPRESS MENUS, HEALTHY MENU, QUICK AND EASY, SENSOR REHEAT and SENSOR COOK select the menu using the desired pad instead of the EASY DEFROST pad, and go to step 4.

Increasing or Decreasing Time During A Cooking Programme

Microwave time can be added or decreased during a manual cooking programme using the “MORE” or “LESS” pads.

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

Step Procedure Pad Order Display

Enter desired cooking time.

INSTANT COOK

START

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

(for 50% press 3 times)

Press the INSTANT COOK/START pad.

Press the MORE pad twice to increase time by 2 minutes.

1818

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POWER

LEVEL

x 3

INSTANT COOK

START

The timer starts to count down.

x 2

Page 21

Timer

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

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

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

* Suppose you want to set the timer for 3 minutes.

Step Display

Press the TIMER pad once.

Enter desired time.

Pad OrderProcedure

TIMER

CLOCK

x 1

KITCHEN, TIMER, ENTER, TIME will be displayed repeatedly.

Press the INSTANT COOK/START pad .

Child Lock

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

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

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

INSTANT COOK

START

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

and ﬁ nally press the INSTANT COOK/

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

and the STOP/CLEAR pad. The time

Demonstration Mode

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

To demonstrate, press the CLOCK pad twice, press the number pad pad and hold for 3 seconds. DEMO, MICRO-, WAVE, OVEN will appear in the display. Cooking operations can now be demonstrated with no power in the oven. For example, press INSTANT COOK/START pad, and the display will show 1.00 and count down to zero at ten times the speed. When the timer reaches zero, END will appear in the display.

To cancel, press the CLOCK pad twice, the number pad

and the STOP/CLEAR pad.

and ﬁ nally press the INSTANT COOK/START

Alarm

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

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Page 22

CARE AND CLEANING

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

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

Exterior:

The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of harsh abrasive cleaners. Keep the ventilation openings free of dust.

Door:

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

Touch Control Panel:

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

Interior walls:

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

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

SERVICE CALL CHECK

Please check the following before calling for service:

1. At the power point, switch off the power for 10 seconds and switch back on. Do MICRO-, WAVE and OVEN appear in the display? YES _______ NO _______

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

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

A. Does the oven lamp come on? YES _______ NO _______ B. Does the cooling fan work? YES _______ NO _______ (Put your hand over the rear ventilation openings.) C. Does the turntable rotate? YES _______ NO _______ (The turntable can rotate clockwise or counterclockwise. This is quite normal.) D. After one minute, did an audible signal sound and COOK indicator go off? YES _______ NO _______ E. Is the water inside the oven hot? YES _______ NO _______

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

NOTE: 1. If time in the display is counting down rapidly, check Demonstration Mode. (See page 20 for detail.)

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

SPECIFICATIONS

AC Line Voltage: Single phase 230–240V, 50Hz AC Power Required: 1.60 kW Output Power: 1100 W* (IEC test procedure) Microwave Frequency: 2450 MHz (Class B/Group 2)** Outside Dimensions: 520mm(W) x 310mm (W) x 448mm(D) Depth with the door open: 826mm Cooking Uniformity: Turntable (ø320mm tray) system Weight: Approx. 17 kg

* When tested in accordance with AS/NZS 2895.1.2007

** This is the classiﬁ cation of ISM (Industrial, Scientiﬁ c and Medical) equipment described in the International Standard

CISPR11.

2020

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Page 23

HINTS

• Always place the stems of vegetables – e.g. cauliﬂ ower, broccoli – toward the outside of the dish.

The stems are tougher than the ﬂ ower, so this will ensure even cooking.

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

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

• Jams and chutneys are great when made in the microwave, as they retain their colour and ﬂ avour.

As cooking time is so short, less evaporation occurs. Therefore pectin or a jam setting agent is required to

make jam set.

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

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

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

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

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

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

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

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

• Place a chocolate after-dinner mint on top of 6 patty cakes; arrange cakes evenly on turntable. Cook about 50-60 seconds on HIGH, or until chocolate is soft.

Gently spread chocolate mint evenly over patty cake for a quick icing.

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

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

• To remove odours, place 1-litre water with slice of lemon or 1 teaspoon vanilla essence in the microwave.

Cook for 20 minutes on HIGH.

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

• To peel a tomato, pierce the skin with a fork 3-4 times.

Place on a rack and cook for 45-60 seconds on HIGH. Stand for 3 minutes before peeling.

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

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

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

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

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

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

• Rice and pasta cook well in small quantities. Use a large container to prevent boiling over.

• FOIL. Contrary to popular belief, foil can be used in the microwave – for shielding, not covering. It must not come in contact with the walls of the microwave.

Foil directs microwave energy away from delicate or thin areas of food, toward areas that need more cooking. It is essential for even defrosting. Place foil over the thawed sections, allowing the frozen portions to continue defrosting.

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

• To blanch vegetables for freezing, place 150 g of vegetables in a dish with 1 tablespoon of water. Cover and cook on HIGH for

/3 of the usual cooking time. After cooking, immerse immediately in iced water, package, label, and freeze for up to 3 months.

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

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Page 24

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

8-10 minutes on LOW.

COMMONLY ASKED QUESTIONS AND ANSWERS

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

YOU CAN'T USE METAL IN A MICROWAVE OVEN.

False. Metal reﬂ ects microwaves; the oven itself is made of metal so microwave energy can't escape. Inside the oven, metal slows cooking because it keeps energy from reaching parts of the food. You can use the reﬂ ective properties of metal to protect foods which might overcook in some areas. To prevent arcing. Metal should not touch walls or internal surface of the oven.

DISHES DON'T GET HOT IN A MICROWAVE OVEN.

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

POINTS TO REMEMBER

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

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

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

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

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

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

Just remember two rules: (a) There must be at least half of the food exposed to the microwaves. (b) Do not let the foil touch the sides of the oven. Use foil to shield thinner parts of food when defrosting, to prevent over-cooking and drying out.

• All food continues to cook after it leaves the microwave oven because the heat is stored in the food and not in the oven.

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

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

• When reheating foods always cover with a lid, plastic wrap or paper towel to prevent foods from drying out. Reheat on MEDIUM for best results.

• Always pierce food that has a membrane – for example eggs, tomatoes, potatoes and kidneys.

• Remember to cover vegetables with a lid or plastic wrap when cooking.

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Page 25

SPOON MEASURES 1 tablespoon = 20 mL 1 teaspoon = 5 mL

/2 teaspoon = 2.5 mL

/4 teaspoon = 1.25 mL

LIQUID MEASURES Cups

1 cup = 250 mL = 8 ﬂ . oz.

/2 cup = 125 mL = 4 ﬂ . oz.

/3 cup = 80 mL =

/4 cup = 60 mL = 2 ﬂ . oz.

Metric

Imperial

2.5 ﬂ . oz.

CUP MEASURES

Metric

1 cup ﬂ our 140 g 4

Imperial

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

DRY INGREDIENTS

Metric

15 g =

Imperial

/2 oz. 30 g = 1 oz. 60 g = 2 oz. 90 g = 3 oz. 125 g = 4 oz. 185 g = 6 oz. 250 g = 8 oz. 500 g = 1 lb. 1000 g = 2 lb.

(1 kg)

NOTE

• Recipes in this book use standard metric equipment

approved by the Australian Standards Association.

• All spoon and cup measures are level.

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

unless otherwise speciﬁ ed.

GENERAL INFORMATIONGLOSSARY OF TERMS

DEFROSTING

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

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

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

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

POULTRY Start thawing poultry breast-side down; shield warm areas

and turn over halfway through defrosting. Let poultry stand 30 to 60 minutes after thawing, until giblets and neck can be removed and breast meat under wings is completely thawed.

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

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

JOINTS Turn over large roasts halfway through defrosting. As you

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

REHEATING

Foods reheated in the microwave oven taste freshly cooked, not reheated. Suit the power level to the food. A bowl of leftover vegetables can be reheated on HIGH, while lasagne, which contains sensitive cheese and cannot be stirred, should be reheated on MEDIUM HIGH or MEDIUM.

CASSEROLES Cover dish tightly with plastic wrap or a lid. Stir several

times during reheating, especially if casserole has been refrigerated. If casserole cannot be stirred, reheat on

MEDIUM.

MEATS Medium to thin slices reheat best. Cover meat with sauce

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

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

vegetables to outside of the plate. Place quick-to-heat foods in the centre. Cover with microwave plastic wrap. Reheat on MEDIUM.

VEGETABLES Wrap large, whole vegetables in microwave plastic wrap.

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

TOASTING

ALMONDS Place 100 g almonds in a glass dish; cook for 3-31/2 minutes on HIGH, or until golden brown. Stir almonds every minute during cooking.

SESAME SEEDS

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

Place 2-3 minutes on HIGH, or until golden. Stir every minute.

RECONSTITUTING DRIED FOODS

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

cook for 4 5 minutes before using.

/2-5 minutes on HIGH. Stand covered for

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Page 26

REHEATING CONVENIENCE

– FOOD CHART

DEFROSTING CONVENIENCE

FOOD

Beverage (room temp.) 250 mL per cup

Canned Food (room temp.) (e.g. Spaghetti, Baked Beans)

Canned Soup (room temp.) 250 mL per cup

Meat Pie (refrigerated) Individual 180 g each

Frozen Pasta Dinners

1 cup

2 cups

1 cup

2 cups

1 cup

2 cups

1 pie

4 pies

300-500 g

(e.g. Lasagne)

500-750 g

Pizza (refrigerated) 100 g per slice

Dinner Plate (refrigerated)

1 slice

2 slices

1 serve 350 g-400 g per serve

Casserole (refrigerated) 250 g per serve

Croissants (frozen)

1 serve

2 serves

1 2

Fruit Pie whole (frozen)

Fruit Pie individual (frozen) 135 g each

Pecan Pie whole (frozen)

Jam Donuts (frozen)

600 g

1 2

1 kg

2 4

Danish Pastry whole

400 g

(frozen)

NOTE: Room Temperature +20°C

Refrigerator Temperature +3°C

Frozen Temperature -18°C

COOKING TIME AND POWER LEVEL

/2 minutes on HIGH

1 3 minutes on HIGH

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

/2 minutes on HIGH

2-2

/2 minutes on HIGH

3-3

/2-4 minutes on MEDIUM

/2 minutes on MEDIUM

/2-5 minutes on HIGH, followed by 4-5 minutes

on MEDIUM

/2-6 minutes on HIGH, followed by 81/2-10 minutes

4 on MEDIUM

1-1

/2 minutes on MEDIUM

2-2

51/2-6 minutes on MEDIUM

/2 minutes on MEDIUM

4-5 8-10 minutes on MEDIUM

35-45 seconds on MEDIUM LOW 60-70 seconds on MEDIUM LOW

4-5 minutes on MEDIUM HIGH followed by 5 minutes on MEDIUM LOW

/2-2 minutes on MEDIUM LOW

/2-3 minutes on MEDIUM LOW

3-3

/2 minutes on MEDIUM HIGH

/2-2 minutes on MEDIUM LOW

/2 minutes on MEDIUM LOW

3-3

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

SPECIAL INSTRUCTIONSWEIGHT

Stir after heating.

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

Stir halfway through cooking. Stir after heating.

Place directly on turntable, face side down. Cover with paper towel. Turn over halfway.

Remove from foil container. Place in a dish same size. Cover with plastic wrap or lid. Allow to stand.

Place on paper towel. Place directly on turntable. Allow to stand.

Slice potato. Cover plate with plastic wrap. Place directly on turntable. Allow to stand.

Place in a bowl, cover with plastic wrap. Place directly on turntable. Stir halfway. Allow to stand, then stir.

Place between paper towels. Place directly on the turntable.

Remove from foil container. Place on a roasting rack. Allow to stand. Remove from foil container. Place directly on the turntable. Allow to stand.

Remove from foil container. Place on a plate lined with paper towel. Allow to stand.

Place directly on turntable. Turn over halfway through defrosting.

Remove from foil container. Place on dinner plate. Allow to stand.

STANDING TIME

—

1-3 minutes

—

1-3 minutes

2-3 minutes

—

2 minutes

1-3 minutes

—

2-3 minutes

1-2 minutes

2-3 minutes

—

2-3 minutes

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Page 27

FROZEN VEGETABLE CHART

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

2. Stir halfway through cooking.

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

MICROWAVE TIME

AT HIGH (100%)

6-7 minutes

/2-7 minutes

/2 minutes

4-4

/2-7 minutes

Break apart as soon as possible. Arrange with ﬂ ower towards the centre.

Break apart as soon as possible.

Asparagus

Beans (green, cut)

Broccoli

Brussels sprouts

Carrots (whole) (sliced)

Cauliﬂ ower

Corn (on cob)

(kernel)

Peas (green)

Spinach

Mixed Vegetables

WEIGHTVEGETABLE SPECIAL PROCEDURES

500 g

500 g 500 g

500 g

4 pieces

(500 g)

500 g

250 g

500 g

RICE AND PASTA COOKING CHART

FOOD OTHER INGREDIENTS COOKING TIME

1 cup white rice

1 cup brown rice

1 cup macaroni

250 g spaghetti

250 g fettuccine

/3 cup quick-cooking

oats

1 cup quick-cooking oats

2 cups hot tap water

/2 cups hot tap water

4 cups boiling water

/4 cup cold tap water

or milk

/4 cups cold tap water

or milk

10-12 minutes on HIGH

20-24 minutes on HIGH

10-12 minutes on HIGH

12-14 minutes on HIGH

10-12 minutes on HIGH

3-4 minutes on HIGH

/4-51/2 minutes on HIGH

Procedure:

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

GUIDE TO COOKING EGGS

SCRAMBLED EGG GUIDE

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

Egg(s)

1 2 3 4

Butter

1 tsp.

2 tsp. 1 tbsp. 1 tbsp.

1 tbsp. 1 tbsp. 2 tbsp.

/4 cup

Cook MEDIUM HIGH

Milk

(70%)

/2 min.

1-1

/2-2 min.

/2-3 min.

/2 min.

3-3

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Page 28

FRESH VEGETABLE CHART

VEGETABLE

Asparagus

Beans

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliﬂ ower

Chokos

Corn (on cob)

Eggplant

Mushrooms

500 g

500 g (2)

1 kg (4)

500 g

500 g 500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

/2-5 minutes

41/2-5 minutes

31/2-4 minutes

41/2-5 minutes

51/2-61/2 minutes

41/2-61/2 minutes

14-15 minutes

31/2-4 minutes

COOKING PROCEDURE

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

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

Cut into uniform ﬂ orets. Arrange with ﬂ ower towards centre. Cook covered. Allow to stand 3 minutes before serving.

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

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

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

Cut into uniform ﬂ orets. Arrange with ﬂ ower towards centre, with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

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

Rinse corn under cold water. Place corn in husk directly onto turntable. Turn over during cooking. Allow to stand 3 minutes before serving. Rinse corn under cold water. Place corn in husk directly onto turntable. Turn over during cooking. Allow to stand 5 minutes before serving.

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

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

VEGETABLE

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables (canned)

AMOUNTAMOUNT

500 g

2 medium

4 small

2 medium

4 small

500 g

1 kg

500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

/2-3 minutes

31/2-41/2minutes

41/2-5 minutes

4-6 minutes

31/2-4 minutes

5-6 minutes

11-12 minutes

21/2-3 minutes

31/2-4 minutes

4-5 minutes

COOKING PROCEDURE

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

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

/3 cup water. Cook covered. Allow to stand

3 minutes before serving. Peel and cut into serving-size pieces. Place

in a dish and cook covered. Allow to stand 3 minutes before serving.

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

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

Peel and quarter potatoes. Cut in half and then into 1 cm thick slices. Allow to stand 3-5 minutes before serving.

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

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

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

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Page 29

MICROWAVE OVEN ROASTING CHART

BEEF Rare Medium Well done

VEAL Well done

PORK Well done

LAMB Medium Well done

CHICKEN Whole

CHICKEN Pieces

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

33-35 minutes/kg on MEDIUM

29-31 minutes/kg on MEDIUM

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

16-21 minutes/kg on MEDIUM HIGH

12-13 minutes/500 g on MEDIUM

INSTRUCTIONSCOOKING TIME AND POWER LEVELFOOD

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

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

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

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

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

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

STANDING TIME

10-15 minutes

5-10 minutes

10-15 minutes

TURKEY Whole

DUCK

15-17 minutes/500 g on MEDIUM

12-14 minutes/500 g on MEDIUM

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

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

10-15 minutes

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Page 30

CHARTS

DEFROSTING FROZEN FOODS DEFROSTING TIMES AND TECHNIQUES

Procedure:

1. Remove wrapping from meat.

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

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

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

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

BEEF (Roast) Steaks Minced Beef

PORK (Roast) Chops Ribs Minced Pork

MICROWAVE TIME CUT

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

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

STANDING TIME

10-15 minutes

5-10 minutes 5-10 minutes

10-15 minutes

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

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Whole Fish

Scallops

Prawns

BREAD

2 slices 4 slices 6 slices Bread Rolls

FOR SEAFOOD, BREAD AND PIES

4-6 minutes/500 g

6-8 minutes/500 g

4-6 minutes/500 g

MICROWAVE TIME

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

5 minutes

2-3 minutes

Place between paper towel directly on turntable.

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

Separate as soon as possible.

Separate as soon as

possible.

PROCEDURES

LAMB (Roast) Shoulder Chops

POULTRY Turkey (Whole) Chicken (Whole) Pieces Duck

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

/2-71/2 minutes/500 g

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

10-15 minutes 10-15 minutes

5-10 minutes

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

PIES

Individual Whole

3-4 minutes 7-8 minutes

PROCEDURESMICROWAVE TIME

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

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Page 31

DESSERTS

AUSTRALIAN FRUIT CAKE

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

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

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

3. Pour into a greased 20 cm cake container.

4. Cook for 5 minutes on HIGH.

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

6. Cook a further 5 minutes on HIGH.

7. Stand for 10 minutes before turning out.

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

1 cup plain ﬂ our, sifted 1 teaspoon baking powder

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

Serves 4-6

CHOCOLATE CAKE

2 cups sugar

/4 cup cocoa

1 teaspoon baking powder

/2 cups milk

ICING

125 g butter 1 cup icing sugar 1 dessert spoon rum

1. Combine all ingredients together in a large bowl.

2. Beat together for 3 minutes on HIGH.

3. Pour into a greased microwave safe gugelhopf container.

4. Cook for 18-23 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.

5. Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

/2 cup oil

/4 cups plain ﬂ our 2 eggs 2 teaspoons vanilla

125 g philadelphia cheese 2 dessert spoons cocoa

BREAD AND BUTTER PUDDING

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

/4 cup sultanas

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

2. Place bread, sugar and sultanas in a 1.5-litre pudding bowl.

3. Place milk and vanilla essence into a microwave safe glass jug, cook for 3 minutes on HIGH.

4. Gradually whisk the warmed milk into eggs. Cook for 3-4 minutes on HIGH, stirring occasionally.

5. Pour over bread mixture.

6. Sprinkle with brown sugar and nutmeg.

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

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

/2 cups milk

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

/4 teaspoon nutmeg

CARAMEL RICE PUDDING

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

1. Place rice and water in a large microwave safe glass bowl. Cook for 10 minutes on HIGH, or until tender. Stir halfway. Drain.

2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred.)

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

20 g butter 1 tablespoon lemon juice cinnamon sugar

Serves 4-6

CHOCOLATE MOUSSE

200 g cooking chocolate 2 tablespoons water 2 tablespoons rum

/4 cup caster sugar

1. Place chocolate, water and rum in a large microwave safe glass bowl. Melt for 1 minute on HIGH, stirring halfway. Stir in sugar.

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

3. Beat egg whites until stiff peaks form.

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

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

6. Serve decorated with cream and chocolate shavings.

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

Serves 4

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Page 32

POTATO, AVOCADO AND ONION SALAD

1 kg small new potatoes 1 large onion, sliced into rings 1 tablespoon caster sugar 20 g butter

/2 cup mayonnaise

1. Cut unpeeled potatoes in half. Place in a large microwave safe glass dish and cover with water. Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be tender but holding their shape). Drain.

2. Place onion rings, caster sugar and butter in a microwave safe glass dish. Cook for 4-6 minutes on HIGH, stirring twice.

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

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

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

STUFFED BAKED POTATOES

4 large potatoes

/4 cup milk

/4 cup cream

/2 cup grated cheddar cheese

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

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

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

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

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

30 g butter 2 teaspoons dried parsley ﬂ akes

/4 teaspoon dry mustard

paprika

PUMPKIN SALAD

1 kg pumpkin, peeled and cubed 2 tablespoons water

/4 cup walnuts

6 green onions, chopped

1 tablespoon ﬁ nely chopped parsley

/2 teaspoon nutmeg ground black pepper 1 cup mayonnaise

Serves 6

Serves 4

Serves 6-8

HONEY GINGERED VEGETABLES

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

1. In a large microwave safe glass bowl, add honey, soy sauce and lemon juice, stir and cook for 1 minute on HIGH.

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

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

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

Serves 6

POTATOES PIZZAIOLA Serves 4-6

4 large potatoes 20 g butter 1 clove garlic, crushed 425 g can tomatoes, roughly chopped 2 teaspoons fresh (or ground black pepper and salt to taste

/2 brown onion, ﬁ nely diced

1 anchovy, minced

1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large microwave safe glass bowl with 2 tablespoons of water, cover and cook for 8-10 minutes on HIGH, stirring halfway through cooking. Drain.

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

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

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

5. Cook, uncovered, for 5-7 minutes on HIGH, stirring halfway through cooking.

/2 teaspoon dried) basil

/2-1 minute on

1. Place pumpkin in large microwave safe glass bowl, add 2 tablespoons of water, cover and cook for 10-12 minutes on HIGH or until pumpkin is just cooked, but still ﬁ rm. Stir halfway through cooking

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

3. Mix walnuts, green onions, parsley, nutmeg and pepper with mayonnaise.

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

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Page 33

VEGETABLES

CAULIFLOWER AU GRATIN

500 g cauliﬂ ower ﬂ orets 30 g butter 2 tablespoons ﬂ our 1 cup milk 1 teaspoon mustard

/2 cup grated cheese

paprika

1. Place cauliﬂ ower in a ﬂ an dish. Cover and cook for 2-4 minutes on HIGH, until tender. Drain.

2. Melt butter in a microwave safe glass bowl for 30-40 seconds on HIGH.

3. Stir in ﬂ our. Cook for 1 minute on HIGH.

Gradually stir in milk and mustard. Cook for 2-21/2 minutes on HIGH, stirring every minute.

5. Stir in cheese until melted.

6. Pour over cauliﬂ ower. Sprinkle with paprika.

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

EASY HOME-MADE RISOTTO

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

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

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

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

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

Serves 4-6

Serves 6-8

SCALLOPED POTATOES

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

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

1. In a medium casserole dish, place

2. Layer

3. Sprinkle

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

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

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

7. Cook uncovered for 10 minutes on MEDIUM HIGH.

8. Cook for a further 7-10 minutes on MEDIUM.

9. Stand for 5 minutes before serving.

/2 of the sliced onion on top.

/3 of the grated cheese over the onion.

/3 of the sliced potatoes to cover the dish.

HONEY CARROTS

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

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 5-6 minutes on HIGH. Stir halfway through cooking.

3. Stand covered for 3 minutes before serving.

4. Sprinkle with toasted sesame seeds.

1 teaspoon garlic, crushed 1 teaspoon sesame seeds

VEGETABLE PLATTER

200 g carrots, sliced 200 g broccoli, cut into ﬂ orets 100 g zucchini, sliced

1. Arrange vegetables in a microwave safe glass shallow dish with the harder

vegetables positioned around the outside and the softer vegetables in the centre.

2. Cover with a lid or plastic wrap.

3. Cook for 4-6 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

Serves 4-6

Serves 4

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Page 34

SEAFOOD

SEAFOOD LAKSA

1 tablespoon lemon grass, ﬁ nely sliced 270 mL coconut cream 2 ﬁ sh ﬁ llets or 300 g king prawns or both 1 tablespoon oil 1-2 tablespoons Laksa paste

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

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

3. Add cubed ﬁ sh and or deveined prawns and cook for 7 minutes on MEDIUM.

Stir through coconut cream and cook for a further 2-5 minutes.

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

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

6. Garnish with freshly torn coriander and fried onion ﬂ akes.

1 tablespoon ﬁ sh sauce 1 packet of bean shoots 2 cloves garlic, crushed 1 packet of vermicelli noodles 1,125 mL Fish Stock

SMOKED SALMON TAGLIATELLE

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

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

2. In a large microwave safe glass bowl cook garlic, butter and green onions for 1 minute on HIGH.

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

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

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

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

2 cloves garlic, crushed 2 green onions, ﬁ nely sliced 600 g thickened cream 1 tablespoon fresh dill 1 cup parmesan cheese

CRAB MORNAY

350 g fresh crabmeat or 2 x 170 g cans crab meat, drained 5 cloves garlic, crushed 60 g butter

/3 cup plain ﬂ our

/2 teaspoon dry mustard

2 cups milk

1. In a large microwave safe glass bowl, melt butter for 1 minute on HIGH. Stir in ﬂ our and mustard. Cook for a further 1 minute on HIGH.

2. Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every minute.

3. Stir in onion, crab meat, salt and pepper, ¼ cup cheese, tomato sauce, tabasco, Worcestershire sauce, cream and garlic.

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

5. Cook for 8-10 minutes on MEDIUM.

6. Serve in volavaunt shells with a garden salad.

1 onion, ﬁ nely chopped

/2 cup grated cheese

4 tablespoons tomato sauce

/2 teaspoon tobasco 2 teaspoons Worcestershire sauce 3 tablespoons cream

Serves 4-6

Serves 4

Serves 6

CHEESY SALMON CANNELLONI

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

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

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

3. Place in a single layer in a shallow microwave safe glass dish.

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

5. Cook for 14 minutes on MEDIUM HIGH.

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

7. Sprinkle with chopped parsley to serve.

GARLIC MUSSELS

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

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

2. In a large microwave safe glass bowl, cover mussels with wine, water and garlic. Cook for

14-16 minutes on MEDIUM or until opened, removing from liquid as they open. Discard unopened

mussels.

GARLIC BUTTER

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

Serves 4-6

Serves 4 as entree

GARLIC BUTTER

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

Pour

/2 garlic sauce over mussels; toss well.

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

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Page 35

SEASONED CHICKEN PARCELS

3 green onions, chopped ﬁ nely

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

/2 cup pine nuts, chopped ﬁ nely 100 g bacon

/4 cup vintage cheddar, grated

2 tablespoons ﬁ nely chopped fresh

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

Serves 4

1. Mallet chicken breasts until ﬂ at.

2. Mix all other ingredients in a small bowl.

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

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

5. Place in casserole dish and brush with butter.

6. Cook for 8-12 minutes on MEDIUM HIGH. Turn over halfway during cooking.

7. Stand for 5 minutes, covered in foil.

TANDOORI CHICKEN

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

/2 teaspoon black pepper

/4 teaspoon cinnamon

1 bay leaf

/2 teaspoon turmeric

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

Serves 4-6

3 teaspoons ground coriander 2 whole cloves

HONEY CHICKEN LEGS

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

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

Serves 4

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

2. Sprinkle with sesame seeds.

3. Arrange chicken legs on a roasting rack. Cook for 22-26 minutes on MEDIUM HIGH, turning over halfway through cooking.

4. Allow to stand for 5 minutes.

CRUNCHY CAMEMBERT CHICKEN

125 g camembert cheese, ﬁ nely chopped 2 rashers bacon, ﬁ nely chopped

/2 cup toasted, slivered almonds

2 tablespoons seeded mustard

1.5 kg chicken (approximately) 2 tablespoons honey

Serves 6

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

2. Press camembert mixture between skin and ﬂ esh of chicken.

Tie chicken legs together.

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

4. Place breast side down on a roasting rack, cook for 30-32 minutes on MEDIUM HIGH. Turn over halfway through cooking.

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

1. In a Food Processor, pureé chillies, onion, garlic, ginger and lemon juice until smooth.

2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small microwave safe glass bowl.

Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay leaf and cloves.

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

5. Cover and marinate overnight, stirring occasionally.

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

7. Serve with boiled rice.

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Page 36

POULTRY

CHICKEN WITH BACON

CHICKEN IN A POT

1.5 kg chicken thighs

/4 cup plain ﬂ our 2 rashers bacon, ﬁ nely chopped 1 green capsicum, diced 1 onion, ﬁ nely chopped 425 g can peeled tomatoes

1. Toss chicken thighs in ﬂ our.

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

3. Cover and cook for 30-35 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

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

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

CHICKEN FILLET BURGERS

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

TOPPING 1 HAWAIIAN

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

TOPPING 2 MEDITERRANEAN

4 pieces of prosciutto

4 pieces of marinated vegetables such

as eggplant or roast capsicum

/4 cup grated vintage cheese

/4 cup Parmesan cheese

Serves 4-6

Serves 4

AND LEEK SEASONING

1.5 kg chicken (approximately) 60 g butter, melted 1 leek, ﬁ nely chopped 1 rasher bacon, chopped

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

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

3. Fill cavity of chicken with stufﬁ ng and secure with a toothpick.

4. Brush chicken with extra melted butter.

5. Place chicken on a rack, breast-side down, cook for 11-13 minutes on MEDIUM HIGH.

6. Turn over, cook a further 11-13 minutes on MEDIUM HIGH.

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

CHICKEN PENNE SALAD

1.5 kg chicken (approximately)

20 g butter 1 packet picador cheese (soft capsicum - ﬂ avoured cheese) 1 cup chicken stock

/2 red capsicum, chopped

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

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

Serves 4

Serves 6

1. Brush ﬁ llets with butter.

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

3. Place chicken ﬁ llets onto a roasting rack.

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

5. Layer topping on chicken, ﬁ nishing with cheese.

6. Cook for 4-6 minutes on MEDIUM.

7. Serve on a roll with salad.

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

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

3. Cool and then remove chicken ﬂ esh from the bone.

4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes, stir and strain. Set aside to cool.

5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for 2 minutes.

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

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Page 37

VEAL AND EGGPLANT

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

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

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

3. Add the bacon, green onions, tomatoes, capsicum, tomato paste and eggplant. Mix well. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during cooking.

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

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

ITALIAN SPAGHETTI SAUCE

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

/2 cup tomato paste

1. Mix mince, onion and garlic together in a large microwave safe glass bowl. Cook for 8-10 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.

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

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

4. Serve over hot spaghetti.

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

Serves 4-6

INDIAN CURRY LAMB

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

teaspoon chicken stock powder, extra

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

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

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

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

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

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

7. Stir through coriander, and serve.

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

chopped

CHILLI CON CARNE

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

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

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

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

4. Serve with boiled rice.

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

HONEY ROAST LAMB

1.5 kg leg of lamb

3 tablespoons honey 1 tablespoon Dijon mustard

Serves 4-6

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

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

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

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

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Page 38

MEAT

LASAGNE

MEAT SAUCE INGREDIENTS

30 g butter 1 onion, chopped 1 kg topside mince

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

MEAT SAUCE METHOD

1. Place butter and onion in a large microwave safe glass bowl. Cook for 2-3 minutes

on HIGH.

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

2 minutes. Drain excess fat.

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

pepper.

CHEESE SAUCE METHOD

1. Melt butter in a medium sized microwave safe glass bowl for 40-50 seconds on

HIGH. Stir in ﬂ our; cook for further 40-50 seconds on HIGH.

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

3. Stir in tasty cheese.

TO ASSEMBLE

1. Use a 3-litre deep casserole dish.

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

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

sheets.

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

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

6. Sprinkle with mozzarella cheese.

7. Cook for 10 minutes on MEDIUM HIGH with the lid on. Remove lid and continue

cooking for a further 10 minutes on MEDIUM HIGH.

8. Allow to stand 10 minutes before serving.

9. Serve with a fresh garden salad and bread.

CHEESE SAUCE INGREDIENTS

90 g butter

/3 cup ﬂ our

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

Serves 8

GOLDEN CURRY SAUSAGES

1 kg sausages 1 onion, ﬁ nely sliced 40 g butter 3 teaspoons curry powder

/2 cups water

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

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

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

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

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

6. Serve hot with Basmati rice and pappadums.

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

SHEPHERD'S PIE

4 large potatoes (approx.1 kg) butter milk 2 tablespoons fresh chives, chopped salt and pepper 1 kg minced beef 1 onion, chopped

1. Peel and cut potatoes into 2.5 cm cubes. Place in a large microwave safe glass bowl. Add 2 tablespoons water; cover and cook for 10-16 minutes on HIGH or until tender. Stir halfway through cooking. Drain.

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

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

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

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

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

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

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

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

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

Serves 4-6

Serves 6-8

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Page 39

QUICK AND EASY RECIPES

3. Asian Greens

500 g Asian greens (including gai larn, bok choy)

oyster sauce

1. Wash and trim the greens. Cut into equal lengths of approximately 10 cm. Place in a large microwave safe glass bowl and cover with plastic wrap. Cook on Quick and Easy No.3- "Asian greens".

2. After cooking, stand covered 1 minute. Stir and serve with oyster sauce.

3. Serve as a side dish with an Asian meal or alone with rice.

Serves 2-4

4. Garlic Prawns

60 g butter 3 cloves garlic, crushed 24 green king prawns, peeled, tails intact, deveined (Approximately 500 g) 1 tablespoon chopped fresh parsley

1. Combine the butter and garlic in a large microwave safe bowl. Cook on Quick and Easy No.4- "Garlic prawns".

2. When the oven has stopped and ADD PRAWNS is displayed, stir in the prawns and continue cooking.

3. When the oven has stopped and STIR is displayed, stir and continue cooking.

4. Serve in individual dishes sprinkled with parsley.

Serves 4

5. Nachos

250 g salsa 1 cup red kidney beans 200 g corn chips 1 cup grated cheese sour cream

1. In a medium bowl mix salsa and red kidney beans together.

2. Place corn chips in a large ﬂ an dish.

3. Pour over topping and sprinkle with grated cheese.

Cook on Quick and Easy No.5- "Nachos".

4. After cooking, stand 2 minutes.

5. Serve topped with sour cream.

6. Pecan Fudge

125 g butter

2 tablespoons golden syrup 1 x 395 g can sweetened condensed milk 1 cup brown sugar (optional) 100 g packet choc bits 1 cup (125 g) roughly chopped pecans ½ teaspoon vanilla essence

1. Place the butter, golden syrup, condensed milk and sugar into a microwave safe bowl. Mix well. Cook on Quick and Easy No.6- "Pecan fudge".

2. When the oven has stopped and STIR is displayed, stir and continue cooking. To avoid a grainy texture, do not scrape the undissolved sugar crystals from the sides down into the bowl during cooking.

3. After cooking, Stir in the choc bits, pecans and vanilla essence.

4. Pour the mixture into a greased and lined 28 x 18 cm lamington tin.

5. Refrigerate until ﬁ rm. Cut into squares.

Makes 36 pieces

NOTE: Sugar only alters the sweetness of the fudge.

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Page 40

QUICK AND EASY RECIPES

1. San Choy Bau

1 tablespoon sesame oil

2 cloves garlic, grated 5 cm fresh ginger, ﬁ nely chopped 500 g pork or chicken mince 100 g button mushrooms, ﬁ nely diced 4 tablespoons oyster sauce 1 tablespoon ﬁ nely chopped red capsicum 1 tablespoon ﬁ nely chopped green capsicum 1 x 240 g can water chestnuts, drained and ﬁ nely diced 3 teaspoons ﬁ sh sauce 50 g bean sprouts 2 green onions, sliced 1 teaspoon chopped fresh coriander (cilantro) 12 evenly sized iceberg lettuce leaves, washed

1. Place the oil, garlic and ginger into a large microwave safe bowl. Cook on Quick and Easy No.1- "San choy bau"

2. When the oven has stopped and ADD MINCE is displayed, add the mince and separate with a fork and continue cooking.

3. When the oven has stopped and STIR is displayed, stir mince and continue cooking.

4. When the oven has stopped and ADD REMAINING INGREDIENTS is displayed, add the remaining ingredients, except the lettuce, and combine well, and continue cooking.

5. Place a few spoonfuls of the cooked mixture in the centre of each lettuce leaf and roll up to eat.

Serves 4-6

2. Chicken Caesar Salad

1 1 teaspoon Dijon mustard 300 g chicken breasts, cut into thin strips 2 rashers bacon 1 Cos lettuce, washed and torn ½ cup grated parmesan cheese

Dressing

½ cup natural yogurt ¼ cup whole egg mayonnaise 1 tablespoon Dijon mustard 2 cloves fresh garlic, crushed 2 anchovy ﬁ llets, minced

1. To make the dressing, combine all of the ingredients in a bowl and mix well. Allow to stand for at least 30 minutes in the refrigerator to allow the ﬂ avours to develop.

2. In a small bowl, combine the Worcestershire sauce and mustard. Stir through the chicken.

3. Place the chicken in a single layer on a microwave safe rack.

Cook on Quick and Easy No.2- "Chicken caesar salad".

4. When the oven has stopped and TURN OVER is displayed, turn the chicken over and continue cooking.

5. When the oven has stopped and REMOVE CHICKEN, ADD BACON is displayed, remove the chicken. Place the bacon between pieces of paper towel and continue cooking. Allow bacon to cool before slicing into thin strips. Set aside.

6. In a large salad bowl, combine the chicken, lettuce, bacon and parmesan cheese. Toss through the dressing to coat.

7. Serve with croutons and whole anchovy ﬁ llets if desired.

Serves 4

tablespoon Worcestershire sauce

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Page 41

EASY DEFROST MENU GUIDE

EASY

DEFROST

When you defrost the following menus with EASY DEFROST, press the EASY DEFROST pad until the desired menu appears in the display.

No. Menu

Minced Meat

Beef

Steak/Chops Fish Fillets

Chicken Pieces

Poultry 5-50

Roast Meat

Beef/Pork Lamb

Quantity min-max

(kg's)

0.1-3.0

0.1-1.0

0.1-3.0

1.0-4.0

0.5-3.0

0.5-2.5

• Place frozen minced meat on a defrost rack. Shield edges.

• When the oven has stopped, remove defrosted portions of mince, turn over and shield edges with foil strips.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

• Shield thin end of chops or steaks with foil.

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

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

• When the oven has stopped, remove defrosted pieces, turn over and shield the warm portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

• Shield the exposed bone with foil.

• Place chicken pieces on a defrost rack.

• When the oven has stopped, remove any defrosted pieces, turn over and shield the warm portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

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

• Place breast side down on a defrost rack.

• When the oven has stopped, turn over and shield the warm portions.

• After defrost time, stand covered with aluminium foil.

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

• Place joint with lean side face upwards (if possible) on a defrost rack.

• When the oven has stopped, turn over and shield the warm portions.

• After defrost time, stand covered with aluminium foil.

Procedure

Standing

Time

(minutes)

5-30

(Steak/

Chops)

5-15

(Fish ﬁ llets)

5-15

5-60• Shield the bone and the edge with foil strips about 2.5cm wide.

Bread 1• Separate slices and place between paper towel on turntable.

Foods not listed in the Guide can be defrosted manually using M•LOW setting. NOTE:

When freezing minced meat, shape it into ﬂ at even sizes.

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

1-6 slices

• After defrosting, stand.

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Page 42

VEGETARIAN MEAL RECIPES

3. Spring Vegetable Rice Bake

1 cup parboiled rice

3 large tomatoes, 2 thinly sliced, 1 diced 2 potatoes, peeled and thinly sliced 2 small yellow capsicums, 1 cut into strips, 1 diced 1 zucchini, diced 2 small carrots, diced 1 Spanish onion, diced 2 tablespoons fresh continental parsley, ﬁ nely chopped pinch of paprika salt and pepper to taste 1 teaspoon vegeta (vegetable stock) 1 teaspoon extra virgin olive oil.

1. Cook the rice on Rice/Pasta No. 1- "White Rice" (1 cup), referring to the menu guide for White Rice.

2. Place the diced tomato, diced capsicum, onion, zucchini, carrots, parsley, rice, seasoning, vegeta and olive oil in a large bowl. Mix until well combined.

3. Place the mixture in a shallow dish. Layer the sliced potatoes, followed by the sliced tomato and cut capsicum. Sprinkle with the paprika. Cover with lid or plastic wrap. Cook on Vegetarian Meal No. 3- "Spring Vegetable Rice Bake".

4. After cooking, stand covered for 5 minutes.

Serves 6

Nutrition per serve

1.2 g Fat; 0.3 g Saturated fat; 5.8 g Protein; 34.8 g Carbohydrate; 5.8 g Dietary ﬁ bre; 780 kJ

4. Herbed Jacket Potatoes

4 new potatoes, approx. 200 g

40 g baby spinach leaves, ﬁ nely chopped 2 tablespoons mixed fresh herbs, ﬁ nely chopped (oregano, basil, parsley, tarragon) 2 green onions, sliced 5 sundried tomatoes (not in oil), ﬁ nely chopped 50 g mushrooms, ﬁ nely chopped 250 g low fat cottage cheese seasoning to taste

1. Cook the potatoes on Vegetables No. 4- "Jacket Potato", referring to the menu guide for Jacket Potato.

2. Combine all ingredients except potatoes in a medium sized bowl. Hollow out the centre of each potato using a small spoon. Add the potato ﬂ esh to the mixture. Mix well.

4. Fill each potato with the mixture. Place on a microwave safe dinner plate. Cook on Vegetarian Meal No. 4- "Herbed Jacket Potatoes".

5. After cooking, stand uncovered for 2 minutes.

Serves 4 Nutrition per serve

0.9 g Fat; 0.5 g Saturated fat; 7.7 g Protein; 20.1 g Carbohydrate; 3.8 g Dietary ﬁ bre; 537.6 kJ

5. Vegetable Couscous

1 Spanish onion, ﬁ nely sliced

1 clove garlic, crushed. ½ eggplant, cut into 1cm cubes

2 zucchinis, cut into 1cm cubes 1 red capsicum, cut into chunks 1 yellow capsicum, cut into chunks 150 g button mushrooms, cut in quarters 2 large tomatoes, cut into 2cm cubes ¼ cup dry white wine 1 teaspoon extra virgin olive oil 1¼ cups couscous seasoning to taste juice of half a lemon

1. Place the onion, oil and wine in a small microwave safe glass bowl. Cook on Vegetarian Meal No. 5-"Vegetable Couscous".

2. When the oven stops and ADD VEGETABLES is displayed, place all the vegetables including the onion in a 3 litre casserole dish. Cover with lid or plastic wrap and continue cooking.

3. When the oven stops and STIR is displayed, stir and continue cooking.

4. After cooking, add the couscous. Season to taste. Add the lemon juice. Mix until well combined. Stand covered for 5 minutes.

Serves 6 Nutrition per serve

1.8 g Fat; 0.5 g Saturated fat; 8.7 g Protein; 33.6 g Carbohydrate; 5.5 g Dietary Fibre; 780 kJ

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Page 43

VEGETARIAN MEAL RECIPES

1. Spinach and Ricotta Cannelloni

1 250g packet frozen spinach 375 g reduced fat ricotta cheese 12 instant cannelloni tubes pinch of ground nutmeg salt and pepper to taste 500 g jar Summer Tomato Basil Pasta Sauce

1. Place the frozen spinach in a bowl. Cover with plastic wrap. Cook on Vegetarian Meal No. 1- "Spinach and Ricotta Cannelloni".

2. When the oven stops and STIR is displayed, stir and continue cooking.

3. When the oven stops and STRAIN SPINACH ADD TO CHEESE is displayed, strain the water from the spinach, pat dry with paper towel.

4. Place the ricotta cheese, spinach, nutmeg and seasoning in a bowl. Mix until well combined.

5. Place the mixture into a piping bag. Fill the cannelloni tubes by gently squeezing the piping bag until the tube is ﬁ lled. Place the tubes in a single layer in a shallow casserole dish.

6. Pour the pasta sauce over the tubes. Smooth over with the back of a spoon to ensure all sections of the tubes are covered with the sauce. Cover with lid or plastic wrap and continue cooking.

7. After cooking, stand covered for 2 minutes.

8. Serve with a green salad and a little freshly grated Parmesan cheese.

Serves 4

Nutrition per serve

10.6 g Fat; 6.5 g Saturated fat; 15.3 g Protein; 27.4 g Carbohydrate; 9.8 g Dietary ﬁ bre; 1198 kJ

2. Vegetables with Hokkien Noodles

200 g snow peas, topped, tailed and sliced in half 1 bunch broccolini, cut into 5cm lengths 1 125g packet baby corn, cut in half 2 bunches baby bok choy, cut in half 100 g oyster mushrooms, cut in half 1 carrot, thinly sliced 1 zucchini, thinly sliced ½ red capsicum, cut into strips ½ yellow capsicum, cut into strips 2 green onions, ﬁ nely sliced 1 clove garlic, crushed 2 cm piece ginger, grated 50 g bean shoots 1 teaspoon sesame oil 2 tablespoons oyster sauce 2 tablespoons sweet chilli sauce 1 tablespoon light soy sauce 1 packet hokkien noodles

1. Add the sesame oil, garlic, and ginger to a large microwave safe glass bowl. Cook on Vegetarian Meal No. 2- "Vegetables with Hokkien Noodles".

2. When the oven stops and ADD CARROTS CAPSICUM BABYCORN GREEN ONIONS AND MUSHROOMS is displayed, add the carrot, baby corn, capsicums, green onions and oyster mushrooms. Cover with lid or plastic wrap and continue cooking.

3. When the oven stops and ADD GREEN VEGETABLES is displayed, add the snow peas, broccolini, baby bok choy and zucchini and continue cooking.

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

5. After cooking, stand covered for 2 minutes.

6. Place the hokkien noodles in a large bowl, cover with boiling water. Stand for 2 minutes. Separate with a fork. Strain.

7. Add the noodles to the vegetables. Add the sauces and bean shoots. Combine well.

Serves 6

Nutrition per serve

1.3 g Fat; 0.3 g Saturated fat; 9.7 g Protein; 39 g Carbohydrate; 7.0 g Dietary ﬁ bre; 933 kJ

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Page 44

LOW FAT MEAL RECIPES

3. Sesame Prawns

36 green prawns, peeled and deveined, leaving tails intact (Approximately 650 g) 1 clove garlic, crushed 1 tablespoon ketjap manis* 2 teaspoons sesame oil 1 tablespoon sesame seeds 100 g snow peas, topped, tailed and cut in half 1 red capsicum, cut into thin strips

1. Combine the prawns, oil, garlic and ketjap manis in a large bowl. Stir well. Cover and refrigerate for at least 2 hours or overnight. Add the sesame seeds and capsicum. Cook on Low Fat Meal No. 3- "Sesame Prawns".

3. When the oven stops and STIR is displayed, stir and continue cooking.

4. When the oven stops and ADD SNOWPEAS is displayed, add the snow peas and continue cooking.

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

6. After cooking, stand for 2 minutes.

7. Serve with basmati rice.

* Ketjap Manis is a thick Indonesian soy sauce available from the Asian section at

supermarkets.

Serves 4

Nutrition per serve

1.9 g Fat; 0.6 g Saturated fat; 26.6 g Protein; 2.7 g Carbohydrate; 1.0 g Dietary Fibre; 579 kJ

4. Garlic and Chilli Baby Octopus Salad

1 kg baby octopus, cleaned 2 cloves garlic, crushed 2 birds- eye chillies, ﬁ nely chopped juice of one lemon 1 tablespoon ketjap manis Salad Ingredients 1 bunch red oak lettuce, rinsed 1 punnet cherry tomatoes, cut in half

½ Spanish onion, ﬁ nely sliced 1 yellow capsicum, ﬁ nely sliced 1 Lebanese cucumber, ﬁ nely sliced juice of one lemon seasoning to taste

1. Rinse the baby octopus thoroughly, making sure the heads are clean.

2. Place the octopus in a large microwave safe glass bowl with the garlic, chillies and ketjup manis. Cover and refrigerate for 30 minutes.

3. Remove the cover. Add the lemon juice. Cook on Low Fat Meal No. 4- "Garlic and Chilli Baby Octopus Salad".

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

5. Place the lettuce, onion, tomatoes, capsicum and cucumber in a serving dish.

6. After cooking, stand the octopus for 2 minutes.

7. Add the octopus to the salad. Dress with the lemon juice and seasoning.

Serves 6

Nutrition per serve

1.3 g Fat; 0.6 g Saturated fat; 14.8 g Protein; 2.7 g Carbohydrate; 2.9 g Dietary ﬁ bre; 372 kJ

5. Lemon Fish Fillets

4 x 150 g ﬁ sh ﬁ llets 1 tablespoon lemon juice salt and pepper to taste 1 tablespoon fresh ﬂ at leaf parsley, ﬁ nely chopped

1. Place the ﬁ sh in a single layer into a shallow casserole dish.

2. Pour the lemon juice. Season with salt and pepper.

3. Cover with lid or plastic wrap. Cook on Low Fat Meal No. 5- "Lemon Fish Fillets".

4. When the oven stops and TURN OVER is displayed, turn the ﬁ sh over and continue cooking.

5. After cooking, stand covered for 2 minutes.

6. Sprinkle with the parsley and serve with a green salad.

Serves 4

Nutrition per serve

9.5 g Fat; 2.5 g Saturated fat; 25.5 g Protein; 0.9 g Carbohydrate; 2.5g Dietary ﬁ bre; 820 kJ

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Page 45

HEALTHY MENUS MENU GUIDE

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

LOW FAT MEAL RECIPES

1. Mediterranean Chicken

1 clove garlic, crushed

1 tablespoon fresh basil, chopped 1 tablespoon fresh oregano, chopped juice of half a lemon 6 olives, ﬁ nely sliced 5 sundried tomatoes (not in oil), ﬁ nely chopped 20 g baby spinach leaves 1 Spanish onion, ﬁ nely sliced ¼ cup white wine 500 g jar Summer Tomato Basil Pasta Sauce 2 chicken breasts, trimmed of fat and sliced in half lengthwise 4 fresh chives

1. Place each chicken breast between baking paper. Flatten to ½ cm thick using a rolling pin.

2. Combine the garlic, basil, oregano and lemon juice in a small bowl.

3. Smear each chicken breast with the herb mixture. Layer with the baby spinach leaves.

4. Place olives and sundried tomatoes in the centre of each chicken breast equally. Roll up the chicken breasts, securing with the fresh chives. Place the chicken rolls in a shallow casserole dish.

5. Place the onion and wine in a small microwave safe glass bowl. Cook on Low Fat Meal No. 1- "Mediterranean Chicken".

6. When the oven stops and ADD ONIONS TO CHICKEN is displayed, add the onion and sauce to the chicken. Cover with lid or plastic wrap and continue cooking.

7. When the oven stops and REARRANGE is displayed, rearrange and continue cooking.

8. After cooking, stand covered for 5 minutes.

Serves 4

2. Chinese Beef

650 g blade steak, trimmed of fat and thinly sliced 2 cloves garlic, crushed 2 cm piece ginger, grated 1 teaspoon sesame oil ½ cup beef stock ½ teaspoon cornﬂ our ²/³ cup oyster sauce 1 large onion, sliced 2 carrots, thinly sliced 125 g baby corn, cut in half 1 red capsicum, cut into strips 170 g snow peas, topped, tailed and sliced in half

1. Combine the beef, garlic, ginger and sesame oil in a 3 litre casserole dish. Cover with lid or plastic wrap. Cook on Low Fat Meal No. 2- "Chinese Beef".

2. When the oven stops and STIR is displayed, stir and continue cooking.

3. When the oven stops and DRAIN JUICES ADD SAUCES ONION AND CARROT is displayed, drain the juices. Combine the stock, oyster sauce and cornﬂ our in a jug, stir well, and pour over the beef. Add the onion and carrots and continue cooking.

4. When the oven stops and ADD CAPSICUM AND BABYCORN is displayed, add the baby corn and capsicum and continue cooking.

5. When the oven stops and ADD SNOWPEAS is displayed, add the snow peas and continue cooking.

6. After cooking, stand covered for 2 minutes.

7. Serve with rice or hokkien noodles.

Serves 6

Nutrition per serve

4.4 g Fat; 1.8 g Saturated fat; 19.3 g Protein; 21.4 g Carbohydrate; 4.4 g Dietary ﬁ bre; 891 kJ

Nutrition per serve

2.5 g Fat; 0.5 g Saturated fat; 27.5 g Protein; 9.4 g Carbohydrate; 4.7 g Dietary ﬁ bre; 758 kJ

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Page 46

SENSOR REHEAT MENU GUIDE

No.

Pie

includes: Pies Pasties

Weight

Range

1-4 pieces

( )

1 piece,

approx. 160-200 g

Initial

Temperature

(approx.)

-18°C

Frozen

HINT

To Reheat Beverage

Tea, Coffee, Water(+20°C Room Temperature)

Qty(250 ml per 1 cup) Power Level

1 cup HIGH 2 cups HIGH

*Stir after heating.

Cooking Time

1 min. 20 sec.

2 min. 20 sec.

Procedure

• Place pies upside down on the turntable.

• Cover with paper towel.

• When oven stops and TURN, OVER is displayed, turn pies over and continue cooking.

• After cooking, stand.

Standing

Time

(minutes)

1-3

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Page 47

SENSOR REHEAT MENU GUIDE

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

No.

SENSOR REHEAT

Dinner Plate

Casserole

Beef Stroganoff Springtime Lamb Chicken Casserole

Canned Food

Baked Beans Spaghetti

Soup

Pumpkin Soup, Potato & Leek Soup Canned Soup

When you cook the following menus with SENSOR REHEAT, press the SENSOR REHEAT pad until the desired menu appears in the display.

Weight

Range

1 serve

(approx. 400 g)

MEAT

175-180 g

Beef, Lamb

Chicken, T-Bone

1-4 cups

(1 cup, 250 ml)

1-4 cups

(1 cup, 250 ml)

POTATO

125 g

sliced

Initial

Temperature

(approx.)

+3°C

Refrigerated

VEGETABLES

100 g

2 varieties eg. sliced Carrot, Zucchini Broccoli

+3°C

Refrigerated

+20°C Room

temperature

+3°C

Refrigerated

+20°C

Room temperature

• Cover with plastic wrap.

• After cooking, stand covered.

• Place into a casserole dish, and cover with lid.

• When oven stops and STIR is displayed, stir and continue cooking

• After cooking, stir and stand covered.

• Place in a microwave safe glass bowl.

• Cover with glass lid or plastic wrap.

• After cooking, stir. HINT For other beverages, see HINT on page E.

Procedure

Standing

Time

(minutes)

1-5

Pizza

Rice

includes : White rice Brown rice Fried rice

1-4 pieces

1 piece,

( )

approx. 90 g

1- 4 cups

(1 cup, 250 ml)

+3°C

Refrigerated

+3°C

Refrigerated

• Place pizza on paper towel on the turntable.

• Place into a casserole dish, and cover with lid.

• After cooking, stir.

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Page 48

DESSERTS MENU GUIDE

DESSERTS

When you cook the following menus with SENSOR COOK, press the DESSERTS pad until the desired menu appears in the display.

No. Menu

Cake

Packet cake

Fruit (apples, pears etc.)

Pudding

Serve

Ingredients; Self-Raising Flour cocoa powder caster sugar milk

butter, melted brown sugar cocoa, extra boiling water

Crunch

Serve 4-6 serves 6-8 serves2-4 serves

Ingredients; can pie apples White Wings butter cake mix

butter, cut into thin slices brown sugar coconut crushed nuts cinnamon

Muesli Delight

Serve

Ingredients; brown sugar ﬂ our butter coconut muesli peaches milk

Weight

Range

1 packet +20°C

0.1-1.0 kg +3°C

2-8 serves

dark cooking chocolate, melted

2-8 serves

Initial

Temperature

(approx.)

Room temperature

Refrigerated

2-4 serves

½ cup

1 tbs ¼ cup ¼ cup

50 g

30 g ½ cup

1 tbs

1 cup

400 g

½ cup

50 g 1 tbs 1 tbs 1 tbs

½ ts

2-4 serves 6-8 serves

½ cup ½ cup

30 g

1 tbs

¾ cup

140 g

2 ts

4-6 serves

¾ cup

2 tbs

¹/³ cup

½ cup 100 g

60 g

½ cup

2 tbs

1½ cups

600 g

¾ cup

75 g 2 tbs 2 tbs 2 tbs

1 ts

4-6 serves

1 cup 1 cup

60 g

2 tbs

1½ cups

250 g

1 tbs

6-8 serves

1¼ cups

3 tbs ½ cup ¾ cup

150 g

90 g

1¼ cups

3 tbs

2½ cups

800 g

1½ cups

140 g

3 tbs 3 tbs 3 tbs

1 ts

1½ cups 1½ cups

90 g

¼ cup

2½ cups

250 g

3 tbs

Procedure

• Pour into microwave ring container. –Approx. 21 cm.

• After cooking stand before turning out.

• Wash, peel and core fruit. Remove stone if necessary and slice thinly.

• Place in a microwave safe glass bowl.

• Cover with a glass lid or plastic wrap.

• After cooking, stand covered and stir.

• Combine ﬂ our, cocoa, caster sugar in a pudding bowl. Stir in milk, chocolate and butter. Mix until smooth.

• In a separate bowl, mix brown sugar, extra cocoa powder and boiling water. Pour over mixture.

• After cooking, stand.

• Place pie apple in a shallow dish.

• Sprinkle evenly with dry cake mix.

• Layer sliced butter over cake mix.

• Combine brown sugar, coconut, nuts and cinnamon. Sprinkle over butter.

• After cooking, stand.

• In a medium bowl rub the butter into the ﬂ our and sugar.

• Add all other ingredients and mix well to combine.

• Spoon into a rectangle shaped microwave safe dish and press down ﬁ rmly.

• After cooking, stand before turning out on a wire rack to cool.

Standing

Time

(minutes)

3• Follow ingredient instructions on packet.

1-5Stewed Fruit

3-5

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Page 49

RICE / PASTA / CEREAL MENU GUIDE

No. Menu

Porridge

Porridge Water

1serve ¹/³ cup ¾ cup 2serves ²/³ cup 1½ cups 3serves 1 cup 2¼ cups 4serves 1¹/³ cups 3 cups

Weight

Range

1-4 serves

Initial

Temperature

(approx.)

+20°C

Room temperature

Procedure

• Place into a deep microwave safe glass bowl and add water.

• Cook uncovered.

• Stir after cooking.

Standing

Time

(minutes)

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Page 50

RICE / PASTA / CEREAL MENU GUIDE

RICE/

PAS TA

When you cook the following menus with SENSOR COOK, press the RICE/PASTA pad until the desired menu appears in the display.

No. Menu

White Rice

Rice

Hot tap water or soup stock (1 cup=250 ml)

Pasta

Hot tap water (1 cup=250 ml)

Fresh Pasta

Tortellini Ravioli Fettuccine

Pasta

Hot tap water (1 cup=250 ml)

Instant Noodles

Noodles

Hot tap water (1 cup=250 ml)

Frozen Pasta

Tortellini Ravioli

Pasta

Hot tap water (1 cup=250 ml)

Weight

Range

½-4 cups

½ cup

1¾ cups

1 cup

2½ cups

½-4 cups

½ cup

2 cups

1 cup

2½ cups

1½ cups

3 cups

½-4 cups

½ cup

2 cups

1 pkt

2 cups

1 cup

2½ cups

1-2 pkts (1 pkt = approx. 85 g)

2 pkts

4 cups

3 cups

½-4 cups

½ cup

2 cups

1 cup

2½ cups

3 cups

1½ cups

3 cups

cups

2 cups

4 cups

2 cups

4 cups

2 cups

4 cups

2 cups

4 cups

Initial

Temperature

(approx.)

+60°C

hot tap water or

soup stock

3 cups

4½ cups

+60°C

hot tap water

cups

4 cups

5 cups

3 cups

5 cups

3 cups

5 cups

6 cups

+60°C

hot tap water

4 cups

6 cups

+60°C

hot tap water

+60°C

hot tap water

4 cups

6 cups

4 cups

6 cups

Procedure

• Wash rice until water runs clear.

• Place into a microwave safe glass bowl and cover with hot tap water or soup stock.

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking stand and stir.

• Place into a microwave safe glass bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

• Place into a microwave safe glass bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

• Place into a microwave safe glass bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

N.B. For small quantities, the food may not require a stir during cooking.

• Place into a microwave safe glass bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

Standing

Time

(minutes)

3-5

3-5Dry Pasta

3-5

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Page 51

VEGETABLES MENU GUIDE

No. Menu

Fresh Soup 2-12 serves

Pumpkin Soup

Serves

Ingredients; pumpkin small onion chicken stock cream nutmeg, salt, pepper

Potato and Leek Soup

Serves

Ingredients; butter leeks (sliced and washed) potatoes, peeled and cubed chicken stock worcestershire sauce cream salt and pepper

2-4 serves

500 g

1 ½ cup ½ cup

to taste

2-4 serves

50 g

1 cup

½ ts

½ cup

to taste

Weight

Range

4-6 serves

to taste

4-6 serves

to taste

1000 g

2 1 cup 1 cup

75 g

2 cups

1 ts

1 cup

Initial

Temperature

(approx.)

+20°C

Room temperature

6-8 serves

1500 g

1½ cups 1½ cups

to taste

6-8 serves

100 g

3 cups

1½ ts

1½ cups

to taste

8-12 serves

to taste

8-12 serves

3 4

to taste

2000 g

4 2 cups 2 cups

125 g

4 5

4 cups

2 ts

2 cups

Procedure

• Combine all ingredients except cream and nutmeg in a casserole dish and cover with plastic wrap or glass lid.

• When oven stops and STIR is displayed, stir soup. Continue cooking covered.

• The oven will stop again and display STIR. Stir soup and continue cooking covered.

• After cooking, stir and place in a blender or processor and blend until smooth.

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

• Combine butter, leeks, potatoes and stock in a casserole dish. Cover with plastic wrap or a lid.

• When oven stops and STIR is displayed, stir soup. Continue cooking covered.

• The oven will stop again and display STIR. Stir soup and continue cooking covered.

• After cooking, stir and place in a blender or processor and blend until smooth.

• Transfer to a serving bowl and stir in worcestershire sauce and cream.

Season to taste.

Standing

Time

(minutes)

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Page 52

SENSOR COOK MENU GUIDE

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

VEGETABLES MENU GUIDE

No. Menu

Fresh Vegetables Hard

Carrots Potato

Beans Broccoli Cauliﬂ ower Pumpkin

Fresh Vegetables Soft

Brussels Sprouts Zucchini

Spinach Cabbage Squash

Frozen Vegetables

Carrots Beans Brussels Sprouts

Broccoli Cauliﬂ ower Corn Green Peas Mixed Vegetables

hard vegetables

medium vegetables

soft vegetables

VEGETABLES

Weight

Range

0.1-1.0 kg +3°C

0.1-1.0 kg

When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the desired menu appears in the display.

Initial

Temperature

(approx.)

Refrigerared

-18°C

Frozen

Procedure

• Wash the vegetables.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

• Wash the vegetables.

• Pierce skin of squash with fork.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

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

• Arrange the vegetables in a shallow dish in the following

way : hard vegetables around the outside, soft vegetables

in the centre, medium vegetables in-between.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

Standing

Time

(minutes)

1-5

Jacket Potato

Potato (whole)

1-8 pieces

1 piece,

( )

approx. 180-200 g

+20°C

Room temperature

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• When oven stops and TURN, OVER is displayed, turn potatoes over and continue cooking.

• After cooking, stand covered with aluminium foil.

N.B. For small quantities, the food may not require

a turn over during cooking.

3-10

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Page 53

EXPRESS COOK MENU GUIDE

No. Menu

Weight

Range

1.0-2.5 kg +3°C

Roast Chicken Frozen

1.0-2.5 kg

EXPRESS DEFROST MENU GUIDE

No. Menu

Fish Fillets

Chicken Fillets • Place chicken ﬁ llets on a defrost rack.

Sausages / Minced Meat

Quantity

Temperature

(approx.)

Refrigerated

-18°C

Frozen

0.5 kg

Initial

• Season with season salt or as desired.

• Place breast side down on a roasting rack in a casserole dish.

• Cover loosely with paper towel.

•

When oven stops and TURN, OVER is displayed, turn chicken over and season.

• Cover loosely with paper towel, and continue cooking.

• After cooking, stand covered with aluminium foil.

• Place breast side up on a roasting rack in a casserole dish.

• When oven stops and TURN OVER COVER WITH PAPER TOWEL is displayed, turn chicken over and cover loosely with paper towel, and season with season salt or as desired.

• When oven stops again and TURN, OVER is displayed, turn chicken over and season.

• Cover loosely with paper towel, and continue cooking.

• After cooking, stand covered with aluminium foil.

EXPRESS

DEFROST

• Place ﬁ sh ﬁ llets on a defrost rack.

•

• After defrost time, stand covered with aluminium foil.

•

• After defrost time, stand covered with aluminium foil.

• Place sausages / minced meat on a defrost rack.

• When the oven has stopped, remove defrosted portions of mince, turn over and

• After defrost time, stand covered with aluminium foil.

When you cook the following menus with EXPRESS MENUS, press the EXPRESS DEFROST pad until the desired menu appears in the display.

When the oven has stopped, turn over and separate into pieces. Shield edges with foil strips.

separate into pieces. Shield edges with foil strips.

Procedure

Standing

Time

(minutes)

5-15Roast Chicken Chilled

5-15

Standing

Time

(minutes)

NOTE: When freezing minced meat, shape it into ﬂ at even sizes. For ﬁ sh ﬁ llets, chicken ﬁ llets and sausages freeze separately in single ﬂ at layers and if necessary separate into layers with freezer plastic. This will ensure even defrosting. It is also a good idea to label the packs with the correct weights.

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Page 54

EXPRESS COOK MENU GUIDE

EXPRESS

COOK

When you cook the following menus with EXPRESS MENUS, press the EXPRESS COOK pad until the desired menu appears in the display.

No. Menu

Roast Beef Chilled

* You can select desired cooking result.

MORE - Well done STD - Medium

Roast Beef Frozen

* You can select desired cooking result. MORE - Well done

STD - Medium

Roast Lamb Chilled

* You can select desired cooking result.

MORE - Well done STD - Medium

Roast Lamb Frozen

* You can select desired cooking result. MORE - Well done

STD - Medium

Weight

Range

0.5-3.0 kg

0.5-3.0 kg • Use netted roast beef.

0.5-2.5 kg

0.5-2.5 kg -18°C

Initial

Temperature

(approx.)

Refrigerated

-18°C

Frozen

+3°C

Refrigerated

Frozen

• Use netted roast beef.

• Shield edges.

• Place fat side down on a roasting rack in a casserole dish.

• When oven stops and TURN, OVER is displayed, turn beef over and continue cooking.

• After cooking, stand covered with aluminium foil.

• Shield edges.

• Place fat side up on a roasting rack in a casserole dish.

• When oven stops and TURN, OVER is displayed, turn beef over and shield warm areas. Then continue cooking.

• When oven stops again and TURN, OVER is displayed, turn beef over and continue cooking.

• After cooking, stand covered with aluminium foil.

• Place fat side down on a roasting rack in a casserole dish and season.

• Cover loosely with paper towel.

• When oven stops and TURN, OVER is displayed, turn lamb over.

• Cover loosely with paper towel, and continue cooking.

• After cooking, stand covered with aluminium foil.

• Place fat side up on a roasting rack in a casserole dish.

• When oven stops and TURN OVER COVER WITH PAPER TOWEL is displayed, turn lamb over and cover loosely with paper towel, and season.

• When oven stops again and TURN, OVER is displayed, turn lamb over.

• Cover loosely with paper towel, and continue cooking.

• After cooking, stand covered with aluminium foil.

Procedure

Standing

Time

(minutes)

5-15+3°C

5-15

NOTE : When purchasing Roast Beef, ensure that it is netted by the butcher.

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Page 55

EXPRESS MEAL RECIPES

CASSEROLE

Beef Casserole

500 g rump or blade steak, cut into strips 2 tablespoons ﬂ our

2 cups mushroom, ﬁ nely sliced ¼ cup red wine 1 1 tablespoon cream 2 tablespoons tomato paste 1 bay leaf 1 sprig of rosemary salt and pepper to taste

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

2. Add all ingredients including the beef to a 3 litre casserole dish and mix well.

3. Cover with a lid and place on turntable.

4. Cook on EXPRESS MEAL "CASSEROLE".

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

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

Chicken Casserole

500 g chicken breast, cut into strips 2 tablespoons ﬂ our

1 clove garlic, crushed 1 stick celery, ﬁ nely sliced 2 cups mushroom, sliced

1 400 g can chopped tomatoes 1 teaspoon dried oregano 1 sprig rosemary salt and pepper to taste

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

2. Add all ingredients including the chicken to a 3 litre casserole dish and mix well.

3. Cover with a lid and place on turntable.

4. Cook on EXPRESS MEAL "CASSEROLE".

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

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

½ cup green onions, ﬁ nely sliced

½ cups beef stock

½ cup green onions, ﬁ nely sliced

½ cup dry white wine

Springtime Lamb Casserole

500 g lamb, cubed 1 packet French onion soup mix 1 tablespoon ﬂ our 3 green onions, quartered 2 carrots, ﬁ nely sliced 2 sticks celery, ﬁ nely sliced 1 can 310 g corn 1 2 teaspoons fresh parsley or 1 teaspoon dried parsley 1 sprig of fresh rosemary or 1 teaspoon dried rosemary salt and pepper to taste

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

2. Add all ingredients including the lamb to a 3 litre casserole dish and mix well.

3. Cover with a lid and place on turntable.

4. Cook on EXPRESS MEAL "CASSEROLE".

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

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

½ cups chicken stock

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Page 56

EXPRESS MEAL RECIPES

RISOTTO

Beef and Mushroom

250 g beef ﬁ llet, cubed or use veal 1 cup mushrooms, ﬁ nely sliced ½ cup green onions, ﬁ nely sliced 1 cup arborio rice 1 tablespoon tomato paste ½ cup dry white wine 2½ cups of chicken stock 1 bay leaf salt and pepper to taste

1. Place all ingredients in a 3 litre casserole dish and mix well.

2. Place on turntable uncovered.

3. Cook on EXPRESS MEAL "RISOTTO".

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

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

Seafood Risotto

300 g seafood marinara mix (chilled) 1 clove garlic, crushed ½ cup green onions, ﬁ nely sliced 1 cup arborio rice ½ cup dry white wine 2 plum tomatoes, chopped 2 tablespoons tomato paste 2½ cups of stock (ﬁ sh or chicken) salt and pepper to taste

1. Place all ingredients in a 3 litre casserole dish and mix well.

2. Place on turntable uncovered.

3. Cook on EXPRESS MEAL "RISOTTO".

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

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

Chicken Risotto

250 g cooked chicken, chopped ½ cup green onions, ﬁ nely sliced 2 cups assorted ﬁ nely chopped vegetables (eg. carrot, zucchini, mushroom, corn) 1 cup arborio rice ½ cup dry white wine 2½ cups chicken stock salt and pepper to taste

1. Place all ingredients in a 3 litre casserole dish and mix well.

2. Place on turntable uncovered.

3. Cook on EXPRESS MEAL "RISOTTO".

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

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

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Page 57

EXPRESS MENUS MENU GUIDE

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

EXPRESS MEAL RECIPES

PASTA DISH

Pasta Bolognaise

250 g lean mince meat

½ cup green onions, ﬁ nely sliced 1 cup mushroom, ﬁ nely sliced 1 clove garlic, crushed 1 400 g can chopped tomatoes ½ cup tomato paste 500 ml beef stock ½ cup dry red wine 1 bay leaf 1 tablespoon dried mixed herbs 300 g dried pasta salt and pepper to taste ½ teaspoon sugar

1. Place all ingredients in a 3 litre casserole dish and mix well.

2. Cover with a lid and place on turntable.

3. Cook on EXPRESS MEAL "PASTA DISH"

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

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

Pasta Napolitana

1 400 g can chopped tomatoes

2 tablespoons tomato paste 1 clove garlic, crushed ½ cup green onions, ﬁ nely sliced 1 teaspoon sugar 500 ml hot water 1 teaspoon gourmet vegetable stock (Vegeta) 300 g dried pasta salt and pepper to taste

1. Place all ingredients in a 3 litre casserole dish and mix well.

2. Cover with a lid and place on turntable.

3. Cook on EXPRESS MEAL "PASTA DISH"

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

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

Spaghetti Marinara

1 400 g can chopped tomatoes

2 tablespoons tomato paste 1 clove garlic, crushed ½ cup green onions, ﬁ nely sliced 250 g seafood marinara mix (chilled) 1 teaspoon sugar 500 ml chicken stock ½ cup dry white wine 300 g dried spaghetti, snapped in half

1. Place all ingredients in a 3 litre casserole dish and mix well.

2. Cover with a lid and place on turntable.

3. Cook on EXPRESS MEAL "PASTA DISH"

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

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

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Page 58

Utensil Use Advice

GLASSWARE/ CERAMIC (HEAT RESISTANT)

METAL COOKWARE

YES

COOKWARE AND UTENSIL GUIDE

GLASSWARE

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

• Most ovenproof china, and ceramics, are suited.

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

• Avoid using antique pottery.

• If unsure, check with the manufacturer.

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

• Microwave energy is reﬂ ected by metal.

PLASTIC WRAP/ OVEN BAGS

MICROWAVE SAFE ONLY

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

THERMOMETERS

• MICROWAVESAFE

• CONVENTIONAL

YES

FOR

SHIELDING

YES

• Plastic wrap can be used to cover food.

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

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

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

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

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

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

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

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

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

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

• Ideal for cooking, reheating and defrosting.

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

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

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

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Page 59

HELPFUL HINTS

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

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

cooking time.

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

or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating.

Use to cover foods:

5. SHIELDING

LID

PLASTIC WRAP

PAPER TOWEL

Shield using small pieces of aluminium foil to shield thin areas of meat, ﬁ sh and

poultry or edges of cakes to prevent overcooking.

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

FISH

CHICKEN

Eg. Casseroles and Sauces.

9. DENSITY

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

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

11. STARTING TEMPERATURE

Frozen or refrigerated foods take longer to heat than food at room temperature.

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

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

steam to escape.

TOMATO

EGG

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

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

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

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

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

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

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

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

13. CONDENSATION

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

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

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

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

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Page 60

QUICK REFERENCE GUIDE

SENSOR REHEAT

eg. Soup

DESSERTS

eg. Cake

QUICK &

EASY

eg. Chicken Caesar Salad

EXPRESS

DEFROST

eg. Chicken Fillets

Menu Category and Menu

EXPRESS

COOK

eg. Roast Beef Chilled

EASY

DEFROST

eg. Poultry

LOW FAT

MEAL

eg. Lemon Fish Fillets

Cooking Time

x 1

x 2

x 1

x 4

x 5

★

Sensor Reheat, Sensor Cook, Quick and Easy, Healthy Menus and Express

Defrost / Express Meal of Express Menus do not need to enter weight.

x 3

INSTANT COOK

eg. 1.0kg

Weight

eg. 1.0kg

EASY

DEFROST

eg. Poultry

POWER

LEVEL

Quick and Easy

Express Menus (Express Cook)

Easy Defrost

Sensor Reheat

Sensor Cook

Express Menus (Express Defrost, Express Meal)

Healthy Menus

More or Less

Variable Cooking Control

Menu Category and Menu

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

QUICK OPERATION GUIDEFEATURE

INSTANT COOK

START

Weight

INSTANT COOK

START

x 4

INSTANT COOK

START

INSTANT COOK

START

Weight

eg. 1.0kg

INSTANT COOK

START

★

INSTANT COOK

START

Timer

To set for 3 minutes.

TIMER

CLOCK

x 1

INSTANT COOK

START

Child Lock To lock.

TIMER

CLOCK

x 2

INSTANT COOK

START

Press for 3 seconds

To unlock.

TIMER

CLOCK

Instant Cook

Clock

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Just One Touch

INSTANT COOK

To set for 11:45 am

TIMER

CLOCK

START

x 1

Within 3 minutes of closing the door.

x 2

STOP

CLEAR

TIMER

CLOCK

Page 61

INDEX

RECIPES

MEAT

CHILLI CON CARNE GOLDEN CURRY SAUSAGES cn HONEY ROAST LAMB co INDIAN CURRY LAMB co ITALIAN SPAGHETTI SAUCE co LASAGNE cn SHEPHERD'S PIE cn VEAL AND EGGPLANT co

POULTRY

CHICKEN PENNE SALAD CHICKEN FILLET BURGERS cp CHICKEN IN A POT cp

CHICKEN WITH BACON AND LEEK SEASONING cp CRUNCHY CAMEMBERT CHICKEN cq HONEY CHICKEN LEGS cq SEASONED CHICKEN PARCELS cq TANDOORI CHICKEN cq

SEAFOOD

CHEESY SALMON CANNELLONI CRAB MORNAY cr GARLIC MUSSELS cr SEAFOOD LAKSA cr SMOKED SALMON TAGLIATELLE cr

VEGETABLES

CAULIFLOWER AU GRATIN EASY HOME-MADE RISOTTO cs HONEY CARROTS cs HONEY GINGERED VEGETABLES ct POTATOES PIZZAIOLA ct POTATO, AVOCADO AND ONION SALAD ct PUMPKIN SALAD ct SCALLOPED POTATOES cs STUFFED BAKED POTATOES ct VEGETABLE PLATTER cs

DESSERTS

AUSTRALIAN FRUIT CAKE BREAD AND BUTTER PUDDING dk CARAMEL RICE PUDDING dk CHOCOLATE MOUSSE dk CHOCOLATE CAKE dk

CHARTS

DEFROSTING FRESH VEGETABLE CHART dn FROZEN VEGETABLE CHART do GENERAL INFORMATION dq GLOSSARY OF TERMS dq GUIDE TO COOKING EGGS do MICROWAVE OVEN ROASTING CHART

REHEATING CONVENIENCE DEFROSTING CONVENIENCE-FOOD CHART RICE AND PASTA COOKING CHART

CONTENTS COOKING GUIDE

QUICK

REFERENCE

GUIDE

SHARP CORPORATION OSAKA, JAPAN

HELPFUL

HINTS

COOKWARE

AND UTENSIL

GUIDE

EXPRESS MENUS

MENU GUIDE

4 -

SENSOR COOK

MENU GUIDE

8 9 -

SENSOR REHEAT

MENU GUIDE

14 -

15 16 -

HEALTHY MENUS

MENU GUIDE

EASY DEFROST

MENU GUIDE

QUICK AND

EASY RECIPES

21 -

22 23 - 38

TINSEB231WRRZ-J91

Printed in Thailand

RECIPES

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