Sharp R-353M User Manual

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900W (IEC 60705)

R-353M

MICROWAVE OVEN

OPERATION MANUAL WITH COOKBOOK

R-353

1 Chilled Ready Meals 2 Frozen Ready Meals 3 Fresh Fish 4 Jacket Potatoes 5 Rice / Pasta 6 Fresh Vegetables

1 Meat Joint 2 Whole Poultry 3 Chicken Portions 4 Steak / Chops 5 Minced Meat 6 Casserole

POWER LEVEL

STOP

CLEAR

START

AUTO MINUTE

Kg/Lb

AUTO START

CLOCK

KG•LBTURNSTIR PCS

MICRO COOK

10min.

1min.

10sec.

AUTO COOK

DEFROST

COOK

LESS MORE

DOWN UP

Time

ROAST PORK

ROAST POULAST POULTRTRY

CHICKEN PORCHICKEN PORTIONSTIONS

ROASTAST BEEF / LAMB BEEF / LAMB

SOUPSOUP

Kg Lb Pcs

TIMER

KITCHEN

R-353M O/M & C/B 05/02/2000 08:49 Page A

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CONTENTS

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

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

Safety:

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Operation:

Maff Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Microwaving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

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

Express Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Express Cook Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Express Defrost / Auto Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Express Defrost / Auto Cook Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13

Convenient Functions: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-17

Cooking Advice:

Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19

Food Handling & Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Advice for Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Advice for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Advice for Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Cookbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23-47

Aftercare:

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48-49

To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49

Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

OPERATION MANUAL

This operation manual contains important information which you should read carefully

before using your microwave oven.

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

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

R-353M O/M & C/B 05/02/2000 08:49 Page 1

OVEN AND ACCESSORIES

1 Control Panel 2 Oven Lamp 3 Door opening button 4 Waveguide cover 5 Coupling 6 Oven cavity 7 Door seals and sealing

surfaces 8 Door latches 9 Ventilation openings 10 Outer cabinet 11 Power cord

ACCESSORIES:

Check to make sure the following accessories are provided: 12 Turntable 13 Turntable support 14 Coupling

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

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

To avoid turntable damage, ensure dishes or containers are lifted clear of the turntable rim when removing them from the oven.

NOTES:

• When you order accessories, please mention two items: part name

and model name to your dealer or SHARP authorised service agent.

• Always operate the oven with the turntable and support fitted

correctly. This promotes thorough even cooking. A badly fitted turntable may rattle, may not rotate properly and damage the oven.

• The turntable rotates clockwise or counter clockwise. The rotary

direction may change each time you start the oven. This does not affect cooking performance.

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1. DIGITAL DISPLAY

2. TIME keys

3. EXPRESS COOK keys

4. AUTO COOK key:

Press to select 1 of 6 AUTO COOK programmes.

5. LESS/MORE keys

6. AUTO START/CLOCK key

7. WEIGHT CONVERSION key

8. START/AUTO MINUTE key

9. STOP/CLEAR key

10. POWER LEVEL key

11. KITCHEN TIMER key

12. WEIGHT keys:

Press up or down to select correct weight/number of pieces. When minimum (or maximum) weight/number is reached, the display will not change, even if you continue to press the DOWN (or UP) key.

13. EXPRESS DEFROST key: Press to select 1 of 6 EXPRESS DEFROST programmes.

CONTROL PANEL

CHICKEN POR

TIONS

AST

BEEF / LAMB

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KG•LBTURNSTIR PCS

10min.

ROAST

BEEF / LAMB

CHICKEN POR

1min.

ROAST PORK

TIONS

DEFROST

1 Meat Joint 2 Whole Poultry 3 Chicken Portions 4 Steak / Chops 5 Minced Meat 6 Casserole

DOWN UP

KITCHEN

TIMER

POWER

LEVEL

Kg Lb Pcs

Kg/Lb

STOP

CLEAR

R-353

MICRO COOK

10sec.

COOK

ROAST POULTRY

SOUP

AUTO COOK

1 Chilled Ready Meals 2 Frozen Ready Meals 3 Fresh Fish 4 Jacket Potatoes 5 Rice / Pasta 6 Fresh Vegetables

Time

LESS MORE

AUTO START

AUTO MINUTE

CLOCK

START

INSTALLATION

Inspect the Oven:

• Check the oven carefully for damage before and regularly after installation.

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

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

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

• Inspect the oven interior and door for dents. Important: If any damage is apparent, do not operate the oven in any way. Contact your dealer or an authorised Service Technician appointed by SHARP. (see p. 50)

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

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

3. The minimum height of free space necessary above the top surface of the oven is 19.5cm.

4. Do not place the oven where heat, moisture or high humidity are generated, (for example, near or above a conventional oven) or near combustible materials (for example, curtains). Do not block or obstruct air vent openings. Do not place objects on top of the oven.

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

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

7. Do not use the oven outdoors.

BUILDING-IN-KIT.

An installation frame is available which enables the microwave oven to be integrated within a kitchen unit. The microwave oven is not designed to be built above or near a conventional oven. SHARP recommend the use of the build in kit, EBR-4500, available from your SHARP dealer. Only the use of this frame will guarantee the quality and safety of the oven. When building, follow installation instructions supplied for A type models carefully.

IMPORTANT! ELECTRICAL CONNECTION.

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

• Insert the plug properly into the socket.

• Do not connect other appliances to the same socket using an adaptor plug.

• If the plug or socket is loose or the power supply cord is damaged, it must be replaced with a special cord. The exchange must be made by an authorised SHARP service agent.

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

• This product is fitted with a re-wireable plug. Should it not be suitable for the socket outlet in your home, remove the plug and fit an appropriate type, observing the wiring code given in `To replace the mains plug’ on page 49.

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

WARNING: THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code given in `To replace the mains plug’ on page 49.

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19.5cm

IMPORTANT SAFETY INSTRUCTIONS

Pacemaker: If you have a heart pacemaker, consult

your doctor or the pacemaker manufacturer prior to oven use.

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

Oven Use:

• The oven is for domestic food preparation only.

• Never operate when empty.

• Do not leave or store anything inside the oven when

not in use.

• Never attempt to use the oven with the door open. It is important not to force or tamper with the door safety latches.

• Never operate the oven with any object caught in the door.

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

• If water or food drops inside the air vent openings switch off the oven immediately, unplug it and call a Service Technician appointed by SHARP. (See page 50).

• Never move the oven while it is operating.

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

IMPORTANT SAFETY INSTRUCTION READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

MAFF HEATING CATEGORY

900W

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

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

600 700 800 900 1000 Watts

OVEN OUTPUT POWER

Less heating time required

More heating time required

Letter representing the oven heating category.

Microwave Symbol.

A B C D E

OVEN OUTPUT CATEGORY

Less heating time required

More heating time required

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

Liquids: Microwave heating of beverages. can result in delayed eruptive boiling, therefore care has to be taken when handling the container. Stir the liquid prior to and during heating/reheating, let liquid stand in the oven after cooking.

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MICROWAVING

MICROWAVE POWER LEVELS

Introduction:

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

thorough cooking and is particularly important for dense food, such as joints of meat. Microwaves pass through non-metallic dishes and utensils and heat the food inside the dishes. Microwaves are reflected by metal. The oven is lined with metal and has a fine metallic mesh in the door to prevent microwave leakage. Metallic dishes are not suitable for microwaving. Only use utensils that are suitable for microwave ovens. (See suitable cookware, pages 18 - 19).

Power level:

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

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

TO CHECK THE POWER LEVEL:

To check the microwave power level during cooking, press the POWER LEVEL key. As long as your finger is pressing the POWER LEVEL key the power level will be displayed. The oven continues to count down although the display will show the power level.

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

For example:

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

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

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

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

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

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

P = Percentage

POWER LEVEL

100P (HIGH)

KG•LBTURNSTIR PCS

MICRO COOK

POWER LEVEL

70P (MED HIGH)

KG•LBTURNSTIR PCS

MICRO COOK

POWER LEVEL

50P (MEDIUM)

KG•LBTURNSTIR PCS

MICRO COOK

POWER LEVEL

30P (MED LOW)

KG•LBTURNSTIR PCS

MICRO COOK

POWER LEVEL

10P (LOW)

KG•LBTURNSTIR PCS

MICRO COOK

R-353M O/M & C/B 05/02/2000 08:50 Page 6

BEFORE OPERATION

SETTING THE CLOCK

NOTE:

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

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

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

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

1. To set the 12 hour clock, press the AUTOSTART/CLOCK key once, will appear in the display.

2. To set the 24 hour clock, press the AUTOSTART /CLOCK key twice, will appear in the display.

1. Select the 24-hour clock.

2. To enter the hours press the 10

MIN key twice.

Check the display:

KG•LBTURNSTIR PCS

MICRO COOK

To set the time of day:

Example:

To set the 24 hour clock to 23:35:

10min.

1min.

3. Then the 1 MIN key 3 times.

x5 x1

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

4. To change from hours to minutes press the

AUTOSTART /CLOCK

key once.

6. Then press the 1 MIN key 5 times.

7. To start the clock press the

AUTOSTART/CLOCK

key once.

AUTO START

CLOCK

AUTO START

CLOCK

AUTO START

CLOCK

AUTO START

CLOCK

AUTO START

CLOCK

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

Plug in the oven.

1. The oven display will flash:

2. Press the STOP/CLEAR key:

3. The display will show:

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

STOP

CLEAR

R-353M O/M & C/B 05/02/2000 08:50 Page 7

HOW TO OPERATE THE OVEN

Opening and closing the door:

To open the oven door, press the door opening button. The oven lamp will come on while the door is open. Close the door firmly and the oven lamp will go out.

Stopping the oven:

If you wish to stop the oven during cooking press the STOP/CLEAR key or open the oven door.

If you wish to cancel the cooking programme, press the STOP/CLEAR key twice.

Starting the oven:

To start the oven, close the door and press the START/AUTO MINUTE key.

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

Example:

To cook on 70P (MEDIUM) for 30 seconds.

1. Press the 10 SEC key 3 times.

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

10sec.

START

AUTO MINUTE

3. Press the

START/AUTO MINUTE key

once.

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

The display will count down through the set cooking time.

NOTE:

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

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

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

STOP

CLEAR

START

AUTO MINUTE

POWER

LEVEL

R-353M O/M & C/B 05/02/2000 08:50 Page 8

KG•LBTURNSTIR PCS

MICRO COOK

EXPRESS COOK

This function allows you to cook 6 popular menus from frozen or chilled. (See chart on page 10)

When cooking from frozen (-18°C) press the desired menu key once. When cooking from chilled (5°C), press the desired menu key twice.

2. Enter the number of pieces by pressing the WEIGHT keys until the desired number is displayed.

1. Press the CHICKEN PORTIONS key once to select cooking from frozen.

ROAST PORK

ROAST POULTRY

CHICKEN PORCHICKEN PORTIONSTIONS

ROAST BEEF / LAMB

SOUP

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

Example 1: To cook 2 chicken leg portions from frozen.

COOK

ROAST PORK

ROAST POULAST POULTRY

CHICKEN PORCHICKEN PORTIONSTIONS

ROASTAST BEEF / LAMB BEEF / LAMB

SOUPSOUP

LESS MORE

Time

ROAST PORK

ROAST POULTRY

SOUP

LESS MORE

Time

ROAST PORK

ROAST POULTRY

SOUP

LESS MORE

DOWNDOWN UP

Time

ROAST PORK

ROAST POULTRY

CHICKEN PORTIONS

ROAST BEEF / LAMB

SOUP

Kg LbKg Lb Pcs

3. Press the START/AUTO MINUTE key to start

cooking.

START

AUTO MINUTE

2. Enter the weight by pressing the WEIGHT keys until the desired weight is displayed.

1. Press the ROAST PORK key twice to select cooking from chilled.

ROAST PORKAST PORK

ROAST POULTRY

KG•LBTURNSTIR PCS

MICRO COOK

Example 2: To cook Roast Pork from chilled weighing 0.6kg.

LESS MORE

DOWNDOWN UP

Time

ROAST PORK

ROAST POULTRY

CHICKEN PORTIONS

ROAST BEEF / LAMB

SOUP

Kg LbKg Lb Pcs

x13

3. Press the START/AUTO MINUTE key to start

cooking.

START

AUTO MINUTE

KG•LBTURNSTIR PCS

MICRO COOK

The display counts down through cooking time.

KG•LBTURNSTIR PCS

MICRO COOK

The display counts down through cooking time.

NOTE: If the DOWN (▼) weight key is pressed the display will count down from the highest weight range/ number of pieces, each time the key is pressed. If the UP (▲) weight key is pressed the display will count up from the lowest weight range/number of pieces, each time the key is pressed.

R-353M O/M & C/B 05/02/2000 08:50 Page 9

MENU WEIGHT RANGE COOKING PROCEDURE

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

• Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium foil

for 10 minutes. NOTE: Select MORE for well done. It is not possible to use the LESS function for beef/lamb.

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

• Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium foil

for 10 minutes. NOTE: It is not possible to use the LESS function for pork.

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

• Turn poultry over when the audible signal sounds.

•

After cooking, leave poultry to stand wrapped in foil for 10 minutes. NOTE: It is not possible to use the LESS function for poultry.

Chicken Portions 1 - 4 pieces • Place the frozen chicken portions best side up and the chilled

chicken portions best side down in a flan dish on 1 piece = the turntable. leg portions = 300g • NOTE: Select MORE for breast with wing portions. breast with wing • Turn over when the audible signal sounds. portions = 400g •

After cooking, cover with aluminium foil and stand for 5 minutes.

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

portions.

Minced Meat 0.2kg - 1.0kg • Place minced meat into a bowl.

• Place on the turntable.

• Do not cover.

• Stir when the audible signal sounds.

• Stand for 2 minutes after cooking.

NOTE:

It is not possible to use the LESS function for minced meat.

Soup 0.5kg - 1.5kg • Pour soup into casserole dish.

(Tupperware container for frozen soup).

• Cover with microwave cling film.

• Place on turntable.

• Stir when audible signals sound.

• Stand for 2 minutes after cooking.

WEIGHT RANGE:

•

Food weight should be rounded up to the nearest 0.1kg or 1oz, for example, 0.65kg to 0.7kg and 12.5oz to 13oz.

• You are restricted to enter a weight within the range (see the chart below).

• To cook weights above or below that range or foods not included in the chart below, refer to the charts in the

Cookery Book.

NOTES:

• Press the MORE or LESS keys before pressing the START/AUTO MINUTE key where recommended in the chart below.

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

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

• You can enter the weight in Lb/oz or Kg/g. To convert to either weight range press the WEIGHT CONVERSION key once before entering the weight. See page 17.

• When freezing foods for Express Cook, ensure food is fresh and of good quality.

EXPRESS COOK CHART

For converting to Lb/oz see the conversion chart on page 23.

R-353M O/M & C/B 05/02/2000 08:51 Page 10

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

EXPRESS DEFROST/AUTO COOK

EXPRESS DEFROST/AUTO COOK enables you to defrost or cook foods listed on the control panel and

the charts on pages 12 and 13. Follow the example below for details on how to operate these functions.

EXAMPLE: To defrost 1.2kg Meat Joint.

The display counts down through defrosting time.

1. Press the EXPRESS DEFROST key once to

select Meat Joint.

WEIGHT RANGE:

• Food weight should be rounded up to the nearest 0.1kg or 1oz, for example, 0.65kg to 0.7kg and

12.5oz to 13oz (except for Ready Meals AC-1 & AC-2 which should be rounded up to the nearest

0.05kg).

• You are restricted to enter a weight within the range given (see the charts on pages 12 and 13).

• To defrost/cook weights below or above that range or foods not included in the charts on pages 12 and

13, refer to the charts in the Cookery Book.

NOTES:

• If the DOWN (▼) weight key is pressed the display will count down from the highest weight range/ number of pieces, each time the key is pressed. If the UP (▲) weight key is pressed the display will count up from the lowest weight range/number of pieces, each time the key is pressed.

• Press the MORE or LESS keys before pressing the START/AUTO MINUTE key where recommended in the charts on pages 12 and 13.

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

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

• You can enter the weight in Lb/oz or Kg/g. To convert to either weight range press the WEIGHT CONVERSION key once before entering the weight. See page 17.

3. Press the

START/AUTO MINUTE

key to start defrosting.

2. Enter the weight by pressing the WEIGHT keys until the desired weight is displayed.

DOWNDOWN UP

Kg Lb Kg Lb Pcs

START

AUTO MINUTE

KG•LBTURNSTIR PCS

MICRO COOK

1 Chilled Ready Meals 2 Frozen Ready Meals 3 Fresh Fish 4 Jacket Potatoes 5 Rice / Pasta 6 Fresh Vegetables

1 Meat Joint 2 Whole Poultry 3 Chicken Portions 4 Steak / Chops 5 Minced Meat 6 Casserole

AUTO COOK

DEFROST

R-353M O/M & C/B 05/02/2000 08:51 Page 11

DEFROST

No MENU WEIGHT RANGE COOKING PROCEDURE

d - 1 Meat joint: 0.6kg - 1.8kg • Place meat in a flan dish on the turntable.

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

• Stand, wrapped in foil, for 60-90 minutes until defrosted.

d - 2 Whole Poultry 1.2kg - 1.8kg • Place poultry breast side up in a flan dish on the turntable.

• Turn over when audible signal sounds.

• Stand, wrapped in foil, for 60-90 minutes until evenly

defrosted.

d - 3 Chicken Portions 0.3kg - 1.2kg • Place portions best side up in a flan dish on the turntable.

• Turn over and rearrange when audible signal sounds.

• Stand, wrapped in foil, for 15-30 minutes until evenly defrosted.

d - 4 Steaks, Chops 0.2kg - 1.2kg • Place in a flan dish on the turntable.

• Turn over and rearrange when audible signal sounds.

• Stand, wrapped in foil, for 15-30 minutes until evenly defrosted.

d - 5 Minced Meat 0.2kg - 1.0kg • Place minced meat in a flan dish.

Beef/Lamb/Pork • When audible signal sounds turn over and remove defrosted Poultry parts.

• Stand for 15-30 minutes, covered with foil, after defrosting if required.

d - 6 Casserole 0.5kg - 1.5kg • Freeze in Tupperware container.

• To defrost, cover with clingfilm and place on turntable.

• When audible signal sounds, stir.

• Stand for 15-30 minutes.

XXXXXXXXXXXXXEXPRESS DEFROST CHART

For converting to Lb/oz see the conversion chart on page 23. Defrost: If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. This will prevent the areas from

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

EXPRESS DEFROST

R-353M O/M & C/B 05/02/2000 08:51 Page 12

No MENU WEIGHT RANGE COOKING PROCEDURE

AC-1 Chilled Ready Meals 0.3kg - 0.8kg • For one section containers, use a

(5°C) skewer to pierce film in five places.

Stirrable e.g: • For two section containers, pierce Spaghetti Bolognese, using a skewer. Pierce meat/main Beef stew portion three times and rice/pasta

portion twice. Non-Stirrable e.g: • For food contained in bag(s), pierce meat portion five times Lasagne, on each side. For rice/pasta pierce five times on one side Cottage pie only (where rice/pasta portion bags come already

perforated, do not pierce further).

• Place on the turntable.

AC-2 Frozen Ready Meals 0.3kg - 0.8kg NOTE: For non-stirrable foods, press the MORE key, before

(-18°C) pressing the START/AUTO MINUTE key.

• After cooking, leave to stand for 2-3 minutes before serving. Stirrable e.g: Spaghetti Bolognese, NOTE: Beef stew • For stirrable foods, stir as oven indicates. For food in bags,

manipulate contents. For non-stirrable foods, it is not Non-Stirrable e.g: necessary to stir. Lasagne, • It is not possible to use the LESS function for these menus. Cottage pie

AC-3 Fresh Fish 0.1kg - 0.6kg • Arrange in a single layer in a large flan dish, cover dish

(whole fillets, steaks) tightly with microwave cling film and pierce in several places. oily fish e.g: Place on the turntable. salmon, mackerel • After cooking, leave to stand for 5 minutes before serving. white fish e.g: NOTE: cod, haddock For white fish press the MORE key before pressing the

START/AUTO MINUTE key.

AC-4 Jacket Potatoes 1, 2, 3, or 4 pieces • Pierce each potato in several places, place towards the edge of

(1 potato = app. 250g) the turntable.

• Stand for 2-3 minutes.

AC-5 Rice / Pasta 0.1kg - 0.3kg • Add 300ml (1/2 pint) boiling water per 100g rice/pasta.

• Do not Cover.

• Stir when oven indicates.

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

water.

AC-6 Fresh Vegetables 0.1kg - 0.6kg • Place the prepared vegetables into a casserole dish.

• Add 1 tbsp of water per 100g of vegetables.

• Cover with microwave cling film and pierce in five places.

• Place on the turntable.

• Stand for 2 minutes before serving.

AUTO COOK CHART

AUTO COOK

For converting to Lb/oz see the conversion chart on page 23.

R-353M O/M & C/B 05/02/2000 08:51 Page 13

CONVENIENT FUNCTIONS

1. MULTIPLE SEQUENCE COOKING

Example:

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

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

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

x1 x6

2. To input the power level press the POWER LEVEL key once.

STAGE 1

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

STAGE 2

3. To input the time press the 10 MIN key once.

1min.

POWER

LEVEL

4. Then press the 1 MIN key 6

times.

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

NOTE:

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

START

AUTO MINUTE

KG•LBTURNSTIR PCS

MICRO COOK

Display:

6. Press the START/AUTO MINUTE key once to start.

POWER

LEVEL

5. Press the POWER LEVEL key four times.

2. AUTO MINUTE

AUTO MINUTE enables you:

• To cook directly on 100P (HIGH) microwave power in multiples of 1 minute.

• Extend cooking time in multiples of 1 minute.

Example:

To cook on 100P (HIGH) for 2 minutes, press the START/AUTO MINUTE key twice.

NOTE: The AUTO MINUTE function for direct start, can only be input within 1 minute after cooking completion, closing the door or pressing the STOP/CLEAR key. The cooking time may be extended to a maximum of 99 minutes.

Example:

START

AUTO MINUTE

Display:

KG•LBTURNSTIR PCS

MICRO COOK

10min.

R-353M O/M & C/B 05/02/2000 08:51 Page 14

CONVENIENT FUNCTIONS

3. LESS ( ) and MORE ( )

Example: To cook on 50P (MEDIUM) for 10 minutes and then decrease the cooking time by 2 minutes:

1. To input the time

press the 10 MIN key once.

10min.

2. To input the power press the POWER LEVEL key three times.

POWER

LEVEL

3. Press the

START/AUTO MINUTE key once

to start cooking.

START

AUTO MINUTE

4. To reduce the time by 2 minutes press the LESS key twice.

LESS MMORE

Time

Cooking time is reduced by two minutes and continues to count down, for example:

Display:

KG•LBTURNSTIR PCS

MICRO COOK

The LESS ( ) and MORE ( ) keys allow you to cook food for more or less time than the preset programmes.

For Example: If you prefer Jacket Potatoes which are cooked but still crisp, use the LESS ( ) key.

Alternatively, if you prefer Jacket Potatoes softer, use the MORE ( ) key.

• TO USE LESS AND MORE WITH EXPRESS COOK / EXPRESS DEFROST / AUTO COOK

Press the LESS () / MORE ( ) key before pressing the START/AUTO MINUTE key.

NOTE: To cancel LESS () / MORE ( ), simply press the same key again.

To change MORE to LESS simply press the LESS ( ) key. To change LESS to MORE press the MORE ( ) key

• TO USE LESS AND MORE WITH MANUAL COOKING

Press the LESS ( ) or MORE ( ) key to decrease or increase the cooking or defrosting time in multiples of 1 minute whilst the oven is in use. The overall cooking time can be increased to a maximum of 99 minutes.

R-353M O/M & C/B 05/02/2000 08:51 Page 15

CONVENIENT FUNCTIONS

4. AUTO START

AUTO START enables you to programme the oven to cook at any time during the:

• next 12 hours (if the 12 hour clock is set).

• next 24 hours (if the 24 hour clock is set).

IMPORTANT: It is recommended the oven is always attended when in use. Check to ensure you have programmed the oven correctly. Exceeding cooking times and use of excessive power levels can lead to food overheating and cause a risk of fire.

• You can use AUTO START only with manual cooking.

• Before programming the oven, always check the display is showing the correct time of day.

• Once the oven is programmed for AUTO START the display will flash between the time of day and the . If you press the AUTO START/CLOCK key and hold, the AUTO START time will be displayed until you release your finger from the key.

• If you want to cancel an AUTO START programme, press the STOP/CLEAR key.

• The AUTO START time can only be entered in multiples of 10 minutes. It is not possible to enter less than 10 minutes or any time which is not in multiples of 10 minutes.

• If the door is opened after programming, close the door and press the START/AUTO MINUTE key to continue with AUTO START.

Example:

The current time of day is 1:00pm and you want to programme the oven to reheat a casserole on 50P (MEDIUM) for 40 minutes at 4:30pm. (In this example the oven is set to the 12 hour clock mode).

1. Enter the time at which you want the casserole to begin reheating by pressing the TIME keys.

2. Press the AUTO START/ CLOCK key once to set the start time for cooking.

3. Enter the cooking time by pressing the 10 MIN key four times (40 minutes).

1min.

10sec.

AUTO START

CLOCK

10min.

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

4. Enter the power level by pressing the POWER LEVEL key three times.

5. Press the START/AUTO MINUTE key to start the programme.

When the oven starts at 4:30pm, the preprogrammed sequence will start. The cooking time and mode will appear on the display.

POWER

LEVEL

START

AUTO MINUTE

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

R-353M O/M & C/B 05/02/2000 08:51 Page 16

CONVENIENT FUNCTIONS

5. KITCHEN TIMER

You can use the KITCHEN TIMER for timing where microwave cooking is not involved. For example, to time boiled eggs cooked on a conventional hob, to monitor the standing time for microwaved food or to remind you of the time when making a phone call.

Example:

To set the timer for 5 minutes to boil an egg on a conventional hob.

1. Press the

KITCHEN TIMER

key once.

2. Press the 1 MIN key 5 times.

3. When the water comes to the boil, add the egg, and press the

START/AUTO MINUTE key once.

4. The display will count down. When the display reaches zero, the audible signal will sound.

TIMER

KITCHEN

1min.

START

AUTO MINUTE

Display:

KG•LBTURNSTIR PCS

MICRO COOK

You can enter any time up to 99 minutes, 90 seconds. To cancel the KITCHEN TIMER whilst counting down, simply press the STOP/CLEAR key and the display will return to the time of day, if set.

NOTE: The kitchen timer function cannot be used whilst cooking or when the AUTO START function is set.

6. WEIGHT CONVERSION

Your oven comes set for kg. You can use the weight conversion function to convert kg to lbs or vice-versa. The oven memorises the weight unit of the last operation, until you change it. To change from kg to lbs press the WEIGHT

CONVERSION key when the display shows the time of day or before entering the weight.

Example:

To change from kg to lbs when using EXPRESS DEFROST 2 (whole poultry), when you want to input 3lb 15oz.

1. Press the

EXPRESS DEFROST key to

select poultry.

2. Press the WEIGHT CONVERSION key to change from kg to lbs.

3. Enter the weight by pressing the WEIGHT keys.

4. Press the

START/AUTO MINUTE key once to

begin cooking.

DEFROST

Kg/Lb

DOWNDOWN UP

Kg LbKg Lb Pcs

START

AUTO MINUTE

x16

Display:

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

KG•LBTURNSTIR PCS

MICRO COOK

NOTE: If you change from lbs to kg, the display will show

KG•LBTURNSTIR PCS

MICRO COOK

R-353M O/M & C/B 05/02/2000 08:51 Page 17

SUITABLE COOKWARESUITABLE COOKWARE

Browning dishes & self-heating packages.

Metal cookware.

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

Heat resistant glass, (e.g. Pyrex®, Fire King®, Corning Ware ®).

Microwave-safe plastic cookware.

Microwave cling film, microwave roasting bags.

Heat-resistant china and ceramics.

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

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

YES

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

YES/NO

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

YES

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

YES

Except for dishes with metallic decoration.

COOKWARE SUITABLE FOR MICROWAVING

R-353M O/M & C/B 05/02/2000 08:52 Page 18

SUITABLE COOKWARE

Disposable containers: Thin plastic, paper, straw and wooden containers.

Kitchen paper.

YES

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

YES

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

COOKWARE SUITABLE FOR MICROWAVING

Stir, turn &

stand

Initial and final temperature of

food

Composition

& quality

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back

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

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

The initial temperature of food affects the amount of cooking time needed, eg. chilled food requires more cooking than food at room temperature. The temperature of the container is not a true indication of the temperature of the food or drink. Cut into foods with fillings, for example, jam doughnuts, to release heat or steam.

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

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

FOOD HANDLING AND PREPARATION

R-353M O/M & C/B 05/02/2000 08:52 Page 19

FOOD HANDLING & PREPARATION

FOOD HANDLING AND PREPARATION

Piercing

Arrangement

Covering

Size & shape

Density &

quantity

Hygiene

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

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

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

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

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

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

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

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

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

ADVICE FOR COOKING

R-353M O/M & C/B 05/02/2000 08:52 Page 20

ADVICE FOR DEFROSTINGADVICE FOR DEFROSTING

Meat joints

Poultry

Steak, Chops & Chicken Portions

Cubed & Minced Meat

Whole fish & Fillets

Prepacked Frozen Foods

Place in a flan dish, turn over at least 4-5 times during defrosting, shield any warm areas with small, flat pieces of foil. After defrosting, wrap in foil and allow meat to stand for 60-90 minutes, until thoroughly defrosted.

Place in a flan dish, turn over at least 3-4 times during defrosting, shield any warm areas with small, pieces of foil. After defrosting, wrap in foil and allow poultry to stand for 60-90 minutes, until thoroughly defrosted. NOTE: Do not defrost poultry with giblets.

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

Place in a flan dish, stir or turn over at least 3-4 times during defrosting, remove defrosted parts each time. For frozen blocks of meat see ‘Minced Meat’ in the charts on page 24, or the ‘Express Defrost’ chart on page 12.

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

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

NOTES:

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

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

• It is important to turn food over, separate (where

appropriate) and rearrange to ensure even defrosting.

• Standing time is necessary to ensure thorough defrosting.

R-353M O/M & C/B 05/02/2000 08:52 Page 21

ADVICE FOR REHEATING

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

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

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

• Remove food from foil or metal containers before reheating.

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

with the size, shape and material of the container.

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

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

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

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

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

Place thickest parts of the portions on the outside of the dish, cover with microwave cling film and reheat on 70P (MEDIUM HIGH) . Turn over halfway through.

NOTE: Ensure poultry is thoroughly reheated, before serving.

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

thoroughly reheated before serving.

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

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

Plated meals

Casserole

Poultry portions

Sliced meat

Pies

Vegetables

R-353M O/M & C/B 05/02/2000 08:52 Page 22

COOKBOOK

INTRODUCTION

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

give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology is the efficient and effective alternative to conventional cooking.

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

advance of recipe preparation.

CONTENTS

Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

Defrosting Charts:

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Cooking Charts

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Fresh vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Frozen vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Fresh fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Rice & Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32-47

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

lined, use greaseproof paper unless otherwise stated.

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

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

both measures.

● Serve all dishes immediately unless otherwise stated.

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

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

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

SPOON MEASURES

1.25ml

teaspoon

2.5ml

teaspoon 5ml 1 teaspoon 15ml 1 tablespoon

CONVERSION CHARTS

WEIGHT MEASURES

15g

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

VOLUME MEASURES

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

pt)

300ml 10floz (

pt)

600ml 20floz (1pt)

R-353M O/M & C/B 05/02/2000 08:53 Page 23

MEAT

Beef Joint

Lamb Joint

Pork Joint

Minced Beef

Steak 2cm (3/4”) thick

Chops

Liver

Sausages

Bacon

Beefburgers

METHOD ✝

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place on a plate.Turn over 3-4 times,

removing defrosted mince each time.

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

separate during defrosting. Shield.

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

separate during defrosting. Shield.

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

separate during defrosting. Shield.

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

separate during defrosting. Shield.

Place on a plate. Separate and

rearrange during defrosting. Shield.

Place on a plate. Turn over and

separate twice during defrosting.

DEFROSTING TIME

23-25 Minutes/

450g (1lb)

23-25 Minutes/

450g (1lb)

23-25 Minutes/

450g (1lb)

6-8 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

14 Minutes/

450g (1lb)

8 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

10 Minutes/

450g(1lb)

MICROWAVE

POWER LEVEL

LOW

10P

LOW

10P

LOW

10P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

STANDING

TIME ❇

60-90 Minutes

15-20 Minutes

25-30 Minutes

15-20 Minutes

5-10 Minutes

15-20 Minutes

DEFROSTING CHARTSDEFROSTING CHARTS

POULTRY ▼

Chicken

Turkey Max. 3.5kg (8lb)

Duck Max. 1.8kg (4lb)

Chicken Portions

Chicken/Turkey Breasts

Chicken/Turkey Drumsticks

Minced Turkey

DEFROSTING TIME

20 Minutes/

450g (1lb)

20 Minutes/

450g (1lb)

20 Minutes/

450g (1lb)

8-9 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

9-10 Minutes/

450g (1lb)

8 Minutes/

450g(1lb)

MICROWAVE

POWER LEVEL

LOW

10P

LOW

10P

LOW

10P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

METHOD ✝

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

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

removing defrosted mince each time.

STANDING

TIME ❇

60-90 Minutes

25-30 Minutes

15-20 Minutes

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

NOTE: Ensure all foods are thoroughly defrosted before cooking.

R-353M O/M & C/B 05/02/2000 08:53 Page 24

DEFROSTING CHARTS

STANDING

TIME ❇

10 Minutes

STANDING

TIME ❇.

15 Minutes

10 Minutes

DEFROSTING TIME

5 Minutes/

400g (14oz)

6 Minutes/

800g (13/4lb)

3-4 Minutes/

cake

5 Minutes/

450g (1lb)

7-8 Minutes/

large pie

7-8 Minutes/

large pie

DEFROSTING TIME

8 Minutes/

450g (1lb)

7 Minutes/

450g (1lb)

3-4 Minutes/

450g (1lb)

STANDING

TIME ❇

5-10 Minutes

10-15 Minutes

15-20 Minutes

DEFROSTING TIME

8-9 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

METHOD

Place in a flan dish. Turn over twice

during defrosting. Shield.

Place in a flan dish. Turn over twice

and separate during defrosting. Shield.

Place in a dish. Stir during defrosting.

FISH

Whole Fish (Trout, Mackerel)

Fish Fillets/ Steaks

Prawns

MICROWAVE

POWER LEVEL

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

FRUIT

Apples

Blackcurrants/ Redcurrants

Gooseberries

Raspberries/ Blackberries

Rhubarb

Strawberries

MICROWAVE

POWER LEVEL

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

METHOD

Place in a dish. Stir during defrosting.

GENERAL

Bread (sliced)

Sponge Cake

Pastry (Puff or Shortcrust)

Meat Pie (cooked)

Fruit Pie (cooked)

MICROWAVE

POWER LEVEL

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

MEDIUM LOW

30P

METHOD ✝

Place on the turntable. Separate and

rearrange during defrosting.

Place on the turntable. Separate and

rearrange during defrosting.

Place in a flan dish.

Place on plate. Turn over halfway

through defrosting.

Remove from foil container.

Place in a flan dish.

Remove from foil container.

Place in a flan dish

✝ Method: If shielding is necessary, use small pieces of foil. ❇ Standing Time: During recommended standing time, wrap or cover food in foil.

R-353M O/M & C/B 05/02/2000 08:53 Page 25

COOKING CHARTS

COOKING TIME

9-10 Mins/

450g (1lb)

12-13 Mins/

450g (1lb)

16-17 Mins/

450g (1lb)

10- Mins/

450g (1lb)

8 Mins/

450g (1lb)

2 Mins/

2 sausages

4-5 Mins/

4 sausages

6-7 Mins/

8 sausages

2 Mins/

2 sausages 2/3 Mins/

4 sausages 4/5 Mins/

8 sausages

16-17 Mins/

450g (1lb)

9-10 Mins/

450g (1lb)

18-19 Mins/

450g (1lb)

16-17 Mins/

450g (1lb)

12-13 Mins/

450g (1lb)

18-19 Mins/

450g (1lb)

2 Mins/

2 slices

3 Mins/

4 slices

MEAT

Beef (rare) Topside, Silverside)

Beef (medium) (Topside, Silverside)

Beef (well done) (Topside,Silverside)

Beefburgers

Minced Meat

Sausages (thick)

Sausages(thin)

Lamb (Fillet, Shoulder, Leg)

Lamb Chops

Pork (Loin, Leg)

Pork Chops (with bone)

Pork chops (boneless)

Gammon Joint

Bacon

MICROWAVE

POWER LEVEL

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH 100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH 100P

METHOD ✝

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over 4 times during cooking.

Place on a plate.

Turn over halfway through cooking.

Place on a plate.

Turn over halfway through cooking.

STANDING

TIME ❇

6 Minutes

8 Minutes

10 Minutes

2-3 Minutes

2 Minutes

10 Minutes

4-5 Minutes

10 Minutes

4-5 Minutes

10 Minutes

1 Minute

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

R-353M O/M & C/B 05/02/2000 08:53 Page 26

COOKING TIME

6-7 Minutes/

450g (1lb)

7 Minutes/

450g (1lb)

7 Minutes/

450g (1lb)

METHOD

Place in a single layer in a flan dish.

Cover and cook.

Place in a single layer in a flan dish.

Cover and cook .

Place in a single layer in a flan dish.

Cover and cook .

FISH

Whole Fish (Trout, Mackerel)

Fish Fillets

Fish Steaks

MICROWAVE

POWER LEVEL

HIGH 100P

STANDING

TIME.

3-4 Minutes

2-3 Minutes

COOKING CHARTS

COOKING CHART

COOKING TIME

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

8 Mins/

450g(1lb)

MICROWAVE

POWER LEVEL

HIGH 100P

POULTRY

Chicken

Turkey Max. 2.7kg (6lb)

Duck Max. 1.8kg (4lb)

Chicken Portions

Chicken/Turkey Breasts

Chicken/Turkey Drumsticks

Minced Turkey

METHOD ✝

Place in a flan dish.

Turn over halfway through cooking

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

STANDING

TIME ❇

10 Minutes

20 Minutes

10 Minutes

5 Minutes

NOTE: Remove cooking juices halfway through cooking.

✝ Method: If shielding is necessary, use small flat pieces of foil. ❇ Standing Time: During recommended standing time, wrap or cover food with foil.

NOTE: Prior to cooking, food is refrigerated, 5

C or below.

R-353M O/M & C/B 05/02/2000 08:53 Page 27

XXXXXXXXXXXXXXXCOOKING CHARTS

STANDING

TIME

2 Minutes

4 Minutes

2 Minutes

2 Minute

COOKING

5 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5 Minutes/

225g (8oz)

5 Minutes/

225g (8oz)

6-7 Minutes/

2 cobs

4-5 Minutes/

225g (8oz)

5 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

4-5 Minutes/

225g (8oz)

11-12 Minutes/

2 potatoes

10 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

5-6 Minutes/

225g (8oz)

7-8 Minutes/

225g (8oz)

7-8 Minutes/

225g (8oz)

FRESH VEGETABLES

Aubergines

Beans (green)

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower (florets)

Celery

Corn on the cob

Courgettes

Leeks

Parsnips

Peas

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

Potatoes, boiled (cut into quarters)

Potatoes, new

Spinach

Swede

Turnips

MICROWAVE

POWER LEVEL

HIGH 100P

METHOD

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

dish. Stir halfway through cooking.

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

Stir halfway through cooking.

Break into florets. Add 30ml (2 tbsp)

water. Cover. Stir halfway through cooking.

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

Stir halfway through cooking.

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

Stir halfway through cooking.

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

dish. Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover.

Stir halfway through cooking.

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

dish. Stir halfway through cooking.

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

Turn over halfway through cooking.

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

dish. Stir halfway through cooking.

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

dish. Stir halfway through cooking.

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

dish. Stir halfway through cooking.

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

Stir halfway through cooking.

Pierce in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4tbsp)

water. Cover. Stir halfway through cooking.

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

Stir halfway through cooking.

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

Stir halfway through cooking.

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

dish. Stir halfway through cooking.

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

dish. Stir halfway through cooking.

R-353M O/M & C/B 05/02/2000 08:53 Page 28

XXXXXXXXXXXXXX

METHOD

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

Cover. Stir halfway through cooking.

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

Cover. Stir halfway through cooking.

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

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water. Cover. Stir halfway through cooking.

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

Cover. Stir halfway through cooking.

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

Cover. Stir halfway through cooking.

Place in a dish. Cover.

Turn over halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

FRESH FRUIT

Apples

Raspberries/ Blackberries

Blackcurrants

Gooseberries

Redcurrants

Rhubarb

COOKING TIME

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

MICROWAVE

POWER LEVEL

HIGH 100P

METHOD

Peel and slice. Place in a dish and

cover. Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking

Place in a dish and cover.

Stir during cooking.

Slice. Place in a dish and cover.

Stir during cooking.

STANDING

TIME

1-2 Minutes

2 Minutes

1-2 Minutes

2 Minutes

1-2 Minutes

2 Minutes

FROZEN VEGETABLES

Beans (green)

Broccoli

Brussels Sprouts

Cabbage (chopped)

Carrots (sliced)

Cauliflower (florets)

Corn on the cob

Peas

Spinach leaf (chopped)

Sweetcorn

Vegetables (mixed)

COOKING TIME

5-6 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz) 6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

10-11 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes

225g (8oz)

MICROWAVE

POWER LEVEL

HIGH 100P

STANDING

TIME

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

COOKING CHARTS

R-353M O/M & C/B 05/02/2000 08:53 Page 29

COOKING CHARTS

STANDING

TIME

30 Seconds

EGGS

Omelette

Scrambled

Baked/Poached

Fried

INGREDIENTS

15g (

oz) butter

4 eggs (size 3)

90ml (6tbsp) milk

salt & pepper

15g (

oz) butter

2 eggs (size 3)

30ml (2tbsp) milk

salt & pepper

2 eggs (size 3)

10ml (2tsp) oil

1 egg (size 3)

MICROWAVE

POWER LEVEL

HIGH 100P

METHOD/COOKING TIME

1. Whisk together eggs and milk. Season.

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

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

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

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

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

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

2. Cover and cook on 100P (HIGH) for 50 seconds to 1 minute.

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

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

STANDING

TIME ✧

5 Minutes

4 Minutes

RICE & PASTA

White rice (long grain)

Brown rice

Spaghetti (short cut)

Macaroni (short cut)

Tagliatelle

Pasta shells

& Twists

COOKING TIME ✢

13-14 Mins

20-21 Mins

10-11 Mins

11-12 Mins

9-10 Mins

10-11 Mins

MICROWAVE

POWER LEVEL

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

METHOD

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

rice. Do not cover. Stir twice during cooking. Add 400ml (14floz) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

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

pasta. Do not cover. Stir twice during cooking.

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

pasta. Do not cover. Stir twice during cooking.

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

pasta. Do not cover. Stir twice during cooking.

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

pasta. Do not cover. Stir twice during cooking.

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

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

R-353M O/M & C/B 05/02/2000 08:53 Page 30

REHEATING CHART

FOOD

Soup (canned)

Baked beans (canned)

Spaghetti (canned)

Potatoes (canned)

Vegetables (canned)

Bread rolls (medium)

Croissants

Christmas pudding

Sausage rolls (cooked, chilled

approx. 50g/2oz

Quiche, (cooked, chilled)

Meat pie (cooked, chilled)

Fruit pie (cooked, chilled)

COOKING TIME

5-6 Minutes/

425g (15oz) can

4-5 Minutes/

450g (1lb) can

4-5 Minutes/

425g (15oz) can

4-5 Minutes/

450g (1lb) can

4-5 Minutes/

400g (14oz) can

40 Seconds/

2 rolls

30 Seconds/

2 croissants

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

1 Minute/

175g (6oz) pudding

4-5 Minutes/500g

(1lb 2oz) pudding

40 Seconds/

2 sausage rolls

1 Minute/

4 sausage rolls

2 Minutes/

6 sausage rolls

4-5 Minutes/

small quiche

6-8 Minutes/

large quiche

4-5 Minutes/

small pie

8-9 Minutes/

large pie

2-3 Minutes/

small pie

4-5 minutes/

large pie

MICROWAVE

POWER LEVEL

HIGH 100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH 100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM

50P

MEDIUM

50P

METHOD

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish

and cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish

and cover. Stir halfway through cooking.

Place on kitchen roll.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place directly on the turntable or in a

flan dish.

Place directly on the turntable or in a

flan dish.

Place directly on the turntable or in a

flan dish.

Remove from foil container and place

in flan dish or on plate.

Remove from foil container and place

in flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

STANDING

TIME

2 Minutes

Nil

30 Seconds

1 Minute

30 Seconds

1-2 Minutes

2-3 Minutes

1-2 Minute

2-3 Minutes

R-353M O/M & C/B 05/02/2000 08:53 Page 31

RECIPES

FRENCH ONION SOUP

Serves 4

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

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

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

heat on 100P (HIGH) for 1 minute.

2 Stir in the flour to make a paste and gradually

add stock. Season and add the parsley.

3 Cover the bowl and cook on 70P (MEDIUM

HIGH) for 18 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

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

the cheese has melted.

MUSHROOM SOUP

Serves 4

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

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

1 Place the onion, mushrooms and butter in a

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

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

the stock.

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

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

4 Blend the soup and add the milk. Check the

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

Variation:

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

TOMATO & ORANGE SOUP

Serves 4

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

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

pints) hot vegetable stock

salt and pepper to taste

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

for 30 seconds.

2 Add the onion, carrot and potato and heat on

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

3 Add the tomatoes, orange juice, orange rind

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

4 Blend and serve immediately.

R-353M O/M & C/B 05/02/2000 08:53 Page 32

RECIPES

GARLIC PRAWNS

Serves 4

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

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

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

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

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

BAKED AVOCADOS WITH HAM

Serves 2-4

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

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

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

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

2 Cut the avocados in half. Remove the stone and

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

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.

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

cheese has melted. Garnish with sprigs of fresh parsley.

LEEK & POTATO SOUP

Serves 4

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

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

for 1 minute.

2 Add leeks and potatoes and mix well. Cover and

cook on 100P (HIGH) for 5 minutes, stir after 2

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

vegetables are tender, stir every 5 minutes.

Season with salt & pepper.

Variation:

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

R-353M O/M & C/B 05/02/2000 08:53 Page 33

RECIPES

POACHED SALMON WITH MUSTARD SAUCE

Serves 4

4 salmon steaks (approx. 175g (6oz) each) 45ml (3tbsp) dry white wine 300ml (1/2 pint) mustard sauce (See Page 46) 1 sprig of fresh rosemary to garnish

1 Place the salmon steaks in a large flan dish, pierce

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

2 Place the salmon steaks in a warm serving dish,

reheat on 100P (HIGH) for 1 minute. Serve the sauce separately. Garnish with a sprig of fresh rosemary.

PAELLA

Serves 4

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

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

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

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

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

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

An excellent party or supper dish.

TROUT WITH ORANGE AND ALMONDS

Serves 2

2 medium trout (approx. 225g (8oz) each) salt and pepper to taste juice and rind of 1 orange 50g (2oz) flaked almonds slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat

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

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

(MEDIUM) for 8-9 minutes.

Garnish with slices of orange to serve.

FISH PIE

Serves 4

700g (11/2lb) potatoes, peeled and chopped 75ml (5tbsp) water 25g (1oz) butter 30ml (2tbsp) milk salt and pepper to taste 450g (1lb) fish fillets (e.g. fresh cod) 300ml (1/2 pint) parsley sauce (See Page 46) 25g (1oz) cheese, grated

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

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

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

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

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

until the cheese has melted.

R-353M O/M & C/B 05/02/2000 08:53 Page 34

RECIPES

BOLOGNESE SAUCE

Serves 4

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

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

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

2 Add the bay leaf, tomatoes, tomato purée and

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

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

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

STEAK & KIDNEY PUDDING

Serves 4

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

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

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

1 Place steak, kidney, onion, herbs and hot beef stock in a

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

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

powder and suet in a bowl and mix well.

3 Add enough cold water to form a soft dough.

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

4 Fill the basin with the meat mixture, top with

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

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

BEEF STROGANOFF

Serves 4

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

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

evenly coated.

2 Place the steak, remaining flour, onion, tomato

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

3 Stir in cornflour and mushrooms. Cook on 50P

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

Ideal served on a bed of tagliatelle or rice.

Bolognese Sauce- Variations:

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

R-353M O/M & C/B 05/02/2000 08:53 Page 35

RECIPES

PICNIC PASTIES

Makes 4

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

1 Place ham, margarine, mushrooms, spring

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

2 To make the pastry mix both flours, herbs and

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

3 Spoon mixture into centre of pastry circle. Fold

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

4 Place two pasties in a greased flan dish and

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

MOUSSAKA

Serves 6

450g (1lb) aubergines, thinly sliced 30ml (2tbsp) olive oil 225g (8oz) onion, chopped 15ml (1tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g (13 oz) minced lamb 150ml (1/4 pint)hot beef stock 2 large fresh tomatoes, peeled and quartered 30ml (2tbsp) tomato purée salt and pepper to taste 300ml (1/2 pint) white sauce (See Page 46) 200g (7oz) cheese, grated

1 Sprinkle aubergines with salt and leave to drain

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

2 Add stock, tomatoes, purée and seasoning. Stir

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

3 Rinse salt from aubergines and pat dry with

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

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

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

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

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

R-353M O/M & C/B 05/02/2000 08:53 Page 36

RECIPES

TURKEY FRICASSEE

Serves 4

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

2.5ml (1/2tsp) grated nutmeg salt and pepper to taste sprigs of fresh parsley to garnish

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

for 1 minute.

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

minutes.

3 Stir in the flour and gradually add the milk and

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

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning. Cook

on 70P (MEDIUM HIGH) for 15 minutes, stir every 3 minutes. Garnish with fresh parsley sprigs to serve.

CHICKEN CACCIATORE

Serves 4

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

1 Place mushrooms, onion and garlic in a large

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

2 Stir in all remaining ingredients apart from the

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

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

Stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

CHICKEN & BROCCOLI BAKE

Serves 4

450g (1lb) boneless chicken breasts, skinned 225g (8oz) broccoli florets 45ml (3tbsp) water 300ml (1/2 pint) white sauce (page 46) 5ml (1tsp) dried thyme 5ml (1tsp) dried marjoram salt and pepper to taste 25g (1oz) fresh breadcrumbs 25g (1oz) cheese, grated

1 Place the chicken breasts in a shallow flan dish

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

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

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

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

salt and pepper, mix well.

4 Place the broccoli and chicken in a casserole

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

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

R-353M O/M & C/B 05/02/2000 08:53 Page 37

RECIPES

CHICKEN KORMA

Serves 4

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

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

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

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

2 Place the butter in a large bowl and heat on

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

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

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

4 Rearrange the chicken pieces and cook on 50P

(MEDIUM) for 8 minutes.

5 Combine the cornflour with the cream, stir into the

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

Sprinkle with roasted cashew nuts to serve

HONEYED CHICKEN

Serves 4

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

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

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

over the chicken. Salt and pepper to taste.

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

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

CHEESY SALMON PIE

Serves 4

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

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

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

2 Melt remaining butter in a large bowl on 100P

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

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

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

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

evenly set.

Variations:

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

R-353M O/M & C/B 05/02/2000 08:53 Page 38

RECIPES

CHEESE & NUT LOAF

Serves 4-6

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

1 Grease a 1.5 litre (2

pint) loaf dish and line

the base with greaseproof paper.

2 Place the walnuts, breadcrumbs, cheese, onion,

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

3 Place spinach in a separate bowl, add 5ml (1tsp)

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

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

base of the loaf dish and smooth the surface.

5 Spread cottage cheese over this layer, followed

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

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

skewer comes out cleanly.

HERBY BEAN CASSEROLE

Serves 4

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

1. Heat the olive oil in a large bowl on 100P

(HIGH) for 40 seconds. Stir in the aubergines, and cook on 100P (HIGH) for 5 minutes. Add the onions, garlic and celery, mix thoroughly.

2 Add the tomatoes, basil, allspice, beans and

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

3 Stir in the parsley.

Serve with rice or baked potatoes.

BLUE CHEESE & CHIVE JACKETS

Serves 2

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

1 Prick each potato in several places. Cook on

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

2 Pile mixture into the potato skins and place in a

flan dish.

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

cheese has melted.

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RECIPES

QUICHE LORRAINE

Serves 4-6

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

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

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

3 Place the eggs, milk, salt and pepper and mixed

herbs in a bowl and mix thoroughly.

4 Spread the bacon and onion on pastry base.

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

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

minutes, until evenly set.

FUSILLI WITH COURGETTES & TROUT

Serves 4

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

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

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

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

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

4 Flake the trout, discarding all bones and skin.

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

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

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

Variations:

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

Note:

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

CHEESE, HAM & POTATO CASSEROLE

Serves 4

450g (1lb) par-boiled potatoes, thinly sliced 225g (8oz) Cheddar cheese, thinly sliced 2 medium onions, sliced 100g (4oz) cooked ham, chopped 300ml (1/2 pint) white sauce (See Page 46) 25g (1oz) cheese, grated

1 Place alternate layers of potato, cheese, onion,

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

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

R-353M O/M & C/B 05/02/2000 08:53 Page 40

RECIPES

CANNELLONI

Serves 4

1 medium onion, chopped 1 clove garlic, crushed 25g (1oz) butter 450g (1lb) minced beef 100g (4oz) mushrooms, chopped 15ml (1tbsp) tomato purée 400g (14oz) canned, chopped tomatoes 150ml (1/4 pint) hot beef stock salt and pepper to taste 12 pieces of cannelloni 300ml (1/2 pint) cheese sauce (See Page 46) extra grated cheese to sprinkle

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

on 100P (HIGH) for 3 minutes. 2 Add the minced beef and cook on 100P (HIGH)

for 6 minutes, stirring twice during cooking. 3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning. Cook on 100P (HIGH) for

20 minutes, stir every 5 minutes until thick. 4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any

remaining mixture around the cannelloni. 5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70P (MEDIUM

HIGH) for 20 minutes

CASSEROLE

(0.5kg)

2tbsp (30ml) plain flour 1/2tsp (2.5ml) salt 1/2tsp (2.5ml) pepper 1tsp (5ml) mixed herbs 174g braising steak (sliced thinly) 1 streaky bacon rasher (chopped) 25g butter 35g carrot (sliced thinly) 100g baby onions (whole) 1 beef stock cube 100ml hot water 100ml red wine 20g button mushrooms (sliced)

1 Mix together the flour, salt, pepper and herbs and

toss the beef and bacon in the seasoned flour until well coated.

2 Put the butter in the microwave bowl and melt on

100P (HIGH) for 30 seconds. Stir in the beef, bacon, carrot and onions.

3 Pour in the beef stock and wine, add the

mushrooms, cover loosely and cook for 25 minutes for 0.5kg, 35 minutes for 1.0kg and 45 minutes for

1.5kg on 30P (MEDIUM LOW). Leave to stand for 5 minutes before serving, so that the meat relaxes to improve the texture. This recipe can be frozen in plastic containers and defrosted using the EXPRESS DEFROST function.

(1.0kg)

3tbsp (45ml) plain flour 1tsp (5ml) salt 1tsp (5ml) pepper 2tsp (10ml) mixed herbs 350g braising steak (sliced thinly) 2 streaky bacon rashers (chopped) 25g butter 70g carrot (sliced thinly) 200g baby onions (whole) 1 beef stock cube 150ml hot water 150ml red wine 30g button mushrooms (sliced)

(1.5kg)

4tbsp (60ml) plain flour 1 1/2tsp (7.5ml) salt 1 1/2tsp (7.5ml) pepper 3tsp (15ml) mixed herbs 500g braising steak (sliced thinly) 3 streaky bacon rashers (chopped) 25g butter 100g carrot (sliced thinly) 300g baby onions (whole) 1 beef stock cube 200ml hot water 200ml red wine 50g button mushrooms (sliced)

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RECIPESRECIPES

STIR FRIED VEGETABLES

Serves 4

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

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

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

and carrots in a large bowl, mix thoroughly.

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

stirring once.

3 Add the button mushrooms, beansprouts,

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

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

vegetables are tender. Stir twice during cooking.

Stir fried vegetables are ideally served with meat or fish.

MANGE-TOUT WITH BABY SWEETCORN

Serves 4

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

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

3 minutes.

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

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

BRUSSEL SPROUTS WITH ALMONDS

Serves 4

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

1 Place Brussels sprouts and water in a large bowl.

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

2 Place almonds and butter in a dish and cook on

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

COURGETTE & CASHEW NUT AU GRATIN

Serves 4

450g (1lb) courgettes, sliced 275g (10oz) baby carrots 125g (5oz) mushrooms, sliced 175g (6oz) roasted cashew nuts 300ml (1/2 pint) cheese sauce (See Page 46) 50g (2oz) fresh wholemeal breadcrumbs 50g (2oz) Cheddar or Parmesan cheese, grated

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

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

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

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

3 Place the vegetables in a serving dish, cover with

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

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

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RECIPES

PECAN PIE

Serves 6

pastry: 125g (5oz) plain flour

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

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

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

1 To make the pastry, combine the flours and rub in

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

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

pastry and spread the pecan nuts evenly over the base.

3 To prepare the filling, beat together the brown

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

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

until evenly set. Serve hot or cold with ice-cream.

PLAIN MICROWAVE CAKE

Serves 4-6

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

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

kitchen paper.

2 Cream the margarine and sugar together until

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

3 Pour into prepared container. Cook on 100P

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

4 Leave the cake to stand for 5 minutes before

turning out.

GOLDEN SYRUP DUMPLINGS

Serves 4

syrup: 300ml (1/2 pint) water

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

dumplings: 100g (4oz) self raising flour

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

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

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

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

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

3 Roll mixture into walnut sized balls and place

carefully into hot syrup, allow space to spread.

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

turn the dumplings over after 5 minutes.

FRUIT CRUMBLE

Serves 4

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

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

and the cinnamon in a dish, mix well.

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

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

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RECIPESRECIPES

MOIST CARROT CAKE

Serves 4-6 (1000g)

150ml (1/4 pint) sunflower oil 225g (8oz) brown sugar 3 eggs (size 3) 175g (6oz) self raising flour 5ml (1tsp) bicarbonate of soda 10ml (2tsp) cinnamon 175g (6oz) carrot, grated 100g (4oz) walnut halves, chopped topping: 225g (8oz) low fat cream cheese

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

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

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

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P (MEDIUM) for 22 minutes. Allow to cool before decorating.

3 To prepare the topping, combine the cream

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

Keep refrigerated.

BANANA & CHOCOLATE CAKE

Serves 6-8 (1000g)

175g (6oz) margarine 175g (6oz) caster sugar 3 eggs (size 3) 200g (7oz) bananas 175g wholemeal self raising flour 100g (4oz) chocolate drops, plain 15ml (1tbsp) milk

1 Cream the margarine and sugar until light and

fluffy. Beat in the eggs one at a time. 2 Mash the bananas and mix into the cake mixture. 3 Sift the flour and fold into the cake mixture. Add

the chocolate drops and milk and mix. 4 Spoon the mixture into a greased 20.4cm (8”)

PYREX® dish and cook on 50P (MEDIUM) for 22

minutes. 5 Leave to stand for 5 minutes before serving.

APPLE & WALNUT CAKE

Serves 6-8 (1000g)

200g wholemeal self raising flour

2.5ml (1/2 tsp) mixed spice 150g (5oz) margarine 150g (5oz) light brown soft sugar 3 eggs (size 3), beaten 250g (9oz) cooking apples, peeled and grated 100g (4oz) walnuts, chopped 45ml (3tbsp) milk 25g (1oz) demerara sugar

1 Place the flour and spice in a bowl, mix together

and set aside.

2 Beat the margarine and brown sugar until

creamy, then add the egg, beating well.

3 Fold in the flour mixture, then the apple and

walnuts. Stir in the milk.

4 Pour the mixture into a greased 20.4cm (8”)

PYREX® dish then sprinkle with the demerara

sugar.

5 Cook on 50P (MEDIUM) for 22 minutes.

Cut into slices to serve.

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RECIPES

GINGER CAKE

Serves 4-6 (700g) Preparation time 12 - 14 minutes

150g (5oz) dark soft brown sugar 150g (5oz) margarine 3 eggs (size 3) 225g (8oz) self raising flour 2” piece, stem fresh ginger, grated 1 tbsp (15ml) ground ginger 2 tbsp (30ml) orange juice topping: 225g (8oz) cream cheese

grated rind of 1 orange 5ml (1tsp) orange juice 30ml (2tbsp) icing sugar

1 Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4 Add the grated and ground ginger and mix to a

dropping consistency. 5 Spoon the mixture into a greased and lined 7”

PYREX® cake dish. 6 Cook on 50P (MEDIUM) for 15 minutes. 7 Leave to stand for 5 minutes. 8 To prepare the topping, combine the cream

cheese, orange rind, orange juice and icing

sugar until smooth. Spread on top of the cake.

Keep refrigerated.

COFFEE & ALMOND CAKE

Serves 4-6 (700g) Preparation time 12 - 14 minutes

150g (5oz) dark soft brown sugar 150g (5oz) margarine 3 eggs (size 3), beaten 225g (8oz) self raising flour 1 tsp (5ml) almond essence 1 tbsp (15ml) instant coffee 2 tbsp (30ml) hot water topping: 100g (4oz) icing sugar

1 tbsp (15ml) water 25g (1oz) almonds 25g (1oz) glace cherries

1 Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4 Dissolve the coffee in the hot water and add to

the mixture.

5 Spoon into a greased and lined 7” PYREX® cake

dish. 6 Cook on 50P (MEDIUM) for 15 minutes. 7 Leave to stand for 5 minutes. 8 Mix the icing sugar and water to make a smooth

paste.

Drizzle over the cake and sprinkle with the nuts

and cherries.

Keep refrigerated.

CHOCOLATE & ORANGE CAKE

Serves 4-6 (700g) Preparation time 12 - 14 minutes

175g (6oz) dark soft brown sugar 175g (6oz) margarine 3 eggs (size 3), beaten 175g (6oz) plain flour Grated rind of one orange 50g (2oz) plain chocolate drops

1 Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4 Place half the mixture in a separate bowl, stir in

the orange rind.

5 Spoon into a greased and lined 7” PYREX® cake

dish.

6 Heat the chocolate on 100P (HIGH) for 2

minutes, stir every 30 seconds until melted. 7 Stir the chocolate into the remaining mixture. 8 Place alternate spoonfuls of the two mixtures into

a greased and lined 7” PYREX® cake dish. 9 Cook on 50P (MEDIUM) for 15 minutes.

Leave to stand for 5 minutes.

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RECIPES

MUSTARD SAUCE

Makes 300ml (

pint)

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

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

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

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

minute until smooth and thick.

This dish is ideal served with meat or fish.

WHITE SAUCE

Makes 300ml (

pint)

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

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

(HIGH) for 1 minute, until melted.

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

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

BUTTERSCOTCH SAUCE

Makes 450ml (

pint)

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

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

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

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

every minute until thickened.

This sauce is ideal with vanilla ice-cream.

CHOCOLATE SAUCE

Makes 150ml (

pint)

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

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

minute, stir every 30 seconds, until evenly melted.

2 Add the evaporated milk, cornflour and sugar.

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

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

Variations:

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

2. Serve with puddings as an alternative to custard.

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RECIPES

STRAWBERRY JAM

Makes 675g(1

lb)

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

1 Place strawberries and lemon juice in a very

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

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

setting point ❇ is reached, stir every 5 mins.

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

RASPBERRY JAM

Makes 900g (2lb)

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

1 Place raspberries and lemon juice in a very large

bowl, heat on 100P HIGH for 4 minutes. Add the sugar, mix well.

2 Cook on 70P (MEDIUM HIGH) for 50 mins, stir

every 5 minutes, until setting point ❇ is reached.

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

DATE CHUTNEY

Makes 800g (1

lb)

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

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

stir every 3-4 minutes.

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

FUDGE

Makes 675g (1

lb)

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

1 Place chocolate into a bowl and heat on 100P

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

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

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

3 Pour into a greased, rectangular 20.4 x 15cm

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

❇

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

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

R-353M O/M & C/B 05/02/2000 08:54 Page 47

CLEANING & MAINTENANCE

WARNINGS-

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

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

OUTER CABINET

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

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

OVEN INTERIOR

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

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

TURNTABLE & SUPPORT

Leave to cool before cleaning to prevent them from breaking.

WARNINGS:

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

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

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

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

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

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

2. Does the turntable rotate? YES/NO

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

hand above the air vent openings) YES/NO

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

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

If you answer “NO” to any question first check that the oven is plugged in properly and the fuse has not blown, if there is no fault with either, check against the troubleshooting chart on page 49.

TROUBLESHOOTING

R-353M O/M & C/B 05/02/2000 08:54 Page 48

TROUBLESHOOTING

POSSIBLE CAUSE

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

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

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

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

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

Check the door is closed properly.

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

PROBLEM

Digital display does not light-up.

Draught circulates around the door.

Flashing or arcing from within the cavity when cooking.

Arcing potatoes.

Control panel buttons do not operate.

Oven cooks too slowly. Oven makes a noise.

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

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

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

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

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

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

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

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

TO REPLACE THE MAINS PLUG

R-353M O/M & C/B 05/02/2000 08:54 Page 49

CALLING FOR SERVICE

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

The conditions of the Guarantee:

1 This Guarantee shall only apply to defects or faults

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

2 This Guarantee covers equipment intended for

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

3 This Guarantee does not cover any faults or defects

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

4 Please clean your microwave oven regularly and

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

5 In the unlikely event of your equipment requiring

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

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

6 This Guarantee is offered as an additional benefit to

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

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

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

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

Customer Information Centre:

Telephone: 0990 274 277.

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

Reading: 01189 876444

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

attempt to service this microwave oven yourself.

• Contact the dealer or supplier from whom the oven was purchased in order to obtain service. Where this is not possible, please contact the SHARP Customer Information Centre, telephone: LoCall 0990 274 277.

(All calls will be charged at local rate).

GUARANTEE

R-353M O/M & C/B 05/02/2000 08:54 Page 50

SPECIFICATIONS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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