Sharp R-380D User Manual

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MODEL

R-380D

WARRANTY

Consumer Electronic Products

Congratulations on Your Purchase!

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

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

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

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

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

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

IMPORTANT

DO NOT RETURN THIS PAGE TO SHARP

For your reference, please enter the particulars of your purchase below and retain, with your purchase documentation. Model No. Serial No. Date of Purchase Retailer

FOR LOCATION ENQUIRIES WITHIN

AUSTRALIA

REGARDING YOUR

LOCAL

SHARP APPROVED SERVICE CENTRE

CALL THE

SHARP SERVICE REFERRAL CENTRE

FREECALL

DURING NORMAL BUSINESS HOURS

(Eastern Standard Time)

or contact our web site

1 800 807 820

FOR PRODUCTS PURCHASED IN

NEW ZEALAND

CONTACT YOUR SELLING DEALER/RETAILER

OR CALL

SHARP CUSTOMER SERVICES TELEPHONE: 09 - 634 2059

FACSIMILE: 09 - 636 6972

SHARP CORPORATION OF NEW ZEALAND LIMITED

Cnr. Mahunga Drive & Hastie Ave

Mangere AUCKLAND

www.sharp.net.au

SHARP CORPORATION OF AUSTRALIA PTY. LIMITED

1 Huntingwood Drive Blacktown NSW 2148

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

A.C.N. 003 039 405

CONTENTS page

Warranty Inside of front cover

Introduction 1

Warning 2

Special Notes 3

INFO DISPLAY COOKING SYSTEM

Thank you for buying a Sharp Microwave Oven. Your new oven has an "Information Display System" which offers you step-by-step instructions to easily guide you through each feature. Your oven also has a HELP key for instructions on using Auto Start, Demonstration Mode, Child Lock, Info on Pads and Help. After gaining experience and confidence using your oven, the information display can be turned off. We strongly recommend however that you read this operation manual thoroughly before operating your oven, paying particular attention to the safety warnings and special notes.

The manual is divided into two sections:

1. OPERATION (P2~P20) This section describes your oven and teaches you how to use all the features.

Installation Instructions 4

Oven Diagram 4

Operation of Touch Control Panel 5

Control Panel Display 5

Touch Control Panel Layout 5

Before Operating 6

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme 6

Manual Operations 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Slow Cook 9

Automatic Operations 10

Notes for Automatic Operations 10

Sensor Instant Reheat 10

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

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

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

Sensor Cook 11

Express Defrost 12

Easy Defrost 13

Other Convenient Features 14

Help Feature 14

Less/More Setting 17

Increasing/Decreasing Time 18

Timer 19

Alarm 19

Care and Cleaning 20

Service Call Check 20

Specifications 20

Cooking Guides 1 - d

Quick Reference Guide See last page

WARNING

Read all instructions before using the appliance.

To reduce the risk of fire in the oven cavity:

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

paper or other combustible materials for signs of smoke or burning.

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

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

To reduce the risk of explosion and sudden boiling:

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

considered to be sealed containers.

b, When boiling liquids in the oven, use a wide-mouthed container and stand about 20 seconds at the

end of cooking to avoid delayed eruptive boiling of liquids.

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

Never operate the oven whilst any object is caught or jammed between the door and the oven. Do not try to adjust or repair the oven yourself because of hazard. The oven must be adjusted or repaired

by a qualified service technician trained by SHARP. Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified service

technician trained by SHARP. It is particularly important that the oven door closes properly and that there is no damage to: (1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven cavity (buckled or deformed), (4) Burn marks on the door seal faces.

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

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

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

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

SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician trained by SHARP.

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

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

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

To prevent the glass turntable from breaking:

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

c. Do not place anything cold on a hot turntable. Do not place anything on the outer cabinet. This appliance must be earthed. Only allow children to use the oven without supervision when adequate instructions have been given so that

the child is able to use the oven in a safe way and understands the hazards of improper use. This appliance is not intended for use by young children or infirm persons without supervision. Young children should be supervised to ensure that they do not play with the appliance.

SPECIAL NOTES

DO DON’T

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

Popcorn

Baby food

General

* Puncture egg yolks and whites and

oysters before cooking to prevent "explosion".

* Pierce skins of potatoes, apples,

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

* Use specially bagged popcorn for the

microwave oven.

* Listen while popping corn for the

popping to slow to 1-2 seconds.

* Transfer baby food to small dish and

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

* Remove the screw cap and teat

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

* Food with filling should be cut after

heating, to release steam and avoid burns.

* Stir liquids briskly before and after

cooking for even heating.

* Use a deep bowl when cooking liquids

or cereals to prevent boiling over.

* For boiling or cooking liquids see

WARNING on page 2.

* Cook eggs in shells. This prevents

"explosion", which may damage the

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

* Pop popcorn in regular brown bags or

glass bowls. * Exceed maximum time on popcorn

package.

* Heat disposable bottles. * Overheat baby bottles.

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

* Heat baby food in original jars.

* Heat or cook in closed glass jars or air

tight containers.

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

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

absorbing material such as food or water)

in the oven cavity.

Canned foods

Sausage rolls, Pies, Christmas pudding

Meats

Utensils

Aluminium foil

Browning dish

* Remove food from can.

* These foods have high sugar and/or

fat contents.

* Cook for the recommended time.

* Use a microwave proof roasting rack

to collect drained juices.

* Check the utensils are suitable for

MICROWAVE cooking before you use them.

* Use to shield food to prevent over

cooking.

* Watch for sparking. Reduce foil or

keep clear of cavity walls.

* Place a suitable insulator such as

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

* Heat or cook food while in cans.

* Overcook as they may catch fire.

* Place meat directly on the turntable for

cooking.

* Use metal utensils for MICROWAVE

cooking. Metal reflects microwave

energy and may cause an electrical

discharge known as arcing.

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

Sparking can damage the cavity.

* Exceed the preheating time recom-

mended by the manufacturer.

Excessive preheating can cause the

glass turntable to shatter and/or

damage internal parts of the oven.

INSTALLATION INSTRUCTIONS

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

2. Accessories provided

1) Turntable 2) Roller stay

3) Operation manual and Cook book

3. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntable and roller stay are centrally located and locked together. Refer to OVEN DIAGRAM below. NEVER operate the oven without the roller stay and turntable.

4. The oven should not be installed in any area where excessive heat and steam are generated, for example, next to a conventional oven unit. The oven should be installed so as not to block ventilation openings. Allow at least 10cm on the top, 5cm on the both sides and at the rear of the oven for free air space.

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

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

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

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

OVEN DIAGRAM

62C

1. Door handle

2. Oven lamp

3. Door hinges

4. Door safety latches

5. See through door

6. Door seals and sealing surfaces

7. Coupling

8. Waveguide cover

445

9. Touch control panel

10. Digital readout

11. Ventilation openings

12. Power supply cord

13. Menu label

14. Turntable

15. Roller stay

OPERATION OF TOUCH CONTROL PANEL

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

Control Panel Display

Indicator

Touch Control Panel Layout

SENSOR INSTANT REHEAT PADS Press once to reheat 1 of 6 popular menus.

SENSOR COOK PADS Press to select Sensor Cook menus.

EXPRESS DEFROST PAD Press to select the Express Defrost menu.

SLOW COOK PAD Press to cook slowly and for a longer time.

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

POWER LEVEL PAD Press to select microwave power setting. If not pressed, HIGH is automatically selected.

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

HELP PAD Press to select auto start, child lock, demonstration modes or info on pads. Press to get cooking information.

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

MORE ( ), LESS ( ) PADS Press to increase/ decrease the time in one minute increments during cooking or to alter the cooking result for the Sensor Instant Reheat, Sensor Cook or Easy Defrost modes.

TIMER PAD Press to set Timer.

CLOCK PAD Press to set Clock.

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

11:34

12345678

BEFORE OPERATING

AB: CDEFG 12345678

ENTER TIME

11:34

12345678

* This oven is preset with the INFORMATION GUIDE.

To assist you in operating your oven useful information will appear on the display. In this manual, the display of information guide is abbreviated.

Getting Started

Step

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

Ensure the oven door is closed.

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

Procedure Pad Order Display

Clock Setting

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

Step

Press the CLOCK pad.

Procedure Pad Order Display

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

SHARP, MICRO-WAVE, OVEN will be displayed repeatedly.

STOP

CLEAR

Only the dots will remain.

CLOCK

The dots (:) will flash on and off.

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

Stop/Clear

Press the STOP/CLEAR pad once to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

3. Clear the message on the display after cooking.

To Cancel a Programme During Cooking

Press the STOP/CLEAR pad twice.

Press the CLOCK pad again.

CLOCK

MANUAL OPERATIONS

1000

12345678

MEDIUM

1000

12345678

1000

12345678

1000

12345678

Microwave Time Cooking

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

Power level

Approximate percentage of microwave power

Examples of foods typically cooked on different microwave power levels

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

*Suppose you want to cook for 10 minutes on HIGH power.

Step

Enter desired cooking time.

Procedure

–

LOW HIGHMEDIUM

–

10% 70% 100%

Keeping food warm

–

M•LOW M•HIGH

–

30%

Defrosting Softening butter

–

50%

–

Casseroles

–

Pad Order Display

–

Seafood

–

Cakes Muffins Slices

–

Fruit

–

Vegetables

–

Rice/Pasta

–

Press the INSTANT COOK/START pad.

INSTANT COOK

START

The timer begins to count down.

To lower the power press the POWER LEVEL pad once. Note the display will indicate “HIGH”. To lower to “M•HIGH” press the POWER LEVEL pad again. Repeat as necessary to select “MEDIUM”, “M•LOW” or “LOW” power levels. * Suppose you want to cook Fish Fillets for 10 minutes on MEDIUM power.

Step

Procedure Pad Order Display

If the door is opened during the cooking process, the cooking time in the display automatically stops. The cooking time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed. If you want to check the power level during the cooking, press POWER LEVEL pad. As long as your finger is pressing the POWER LEVEL pad, the power level will be displayed.

Enter desired cooking time.

Select power level by pressing the POWER LEVEL pad as required (for MEDIUM press three times).

Press the INSTANT COOK/START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer begins to count down.

Sequence Cooking

1000

12345678

MEDIUM

500

1000

12345678

500

100

12345678

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

Step

Enter desired cooking time.

Procedure Pad Order Display

Select desired power level by pressing the POWER LEVEL pad (for MEDIUM press

three times).

For second sequence, enter desired time for cooking time.

If power is not selected the oven will operate at HIGH power.

Press the INSTANT COOK/START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

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

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

Instant Cook™

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

Step

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

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

Within 3 minutes of closing the door.

INSTANT COOK

START

The timer begins to count down.

COOK

Slow Cook

ENTER

1H30

12345678

SENSOR COOKING

1H30

12345678

SLOW COOK

* To cook on SLOW COOK for 1 hour 30 minutes.

Step

Press the SLOW COOK pad.

Enter desired cooking time.

The SLOW COOK setting is designed for food which require longer cooking time. For example, stewing, braising. The maximum cooking time that can be programmed is 2 hours.

Procedure Display

Pad Order

SLOW COOK

COOKING TIME

Press the INSTANT COOK/START pad.

* When the sensor detects the va-

pour from the food, the programmed cooking time will appear.

NOTE 1. After oven is plugged in, wait 2 minutes before using SLOW COOK.

2. ERROR will be displayed if : (a) the oven door is opened or the STOP/CLEAR pad is pressed before the cooking time is

displayed. To clear, press the STOP/CLEAR pad and cook manually using MEDIUM setting.Check the food several times during cooking.

(b) more than the maximum cooking time is programmed when the INSTANT COOK/START pad

is pressed. To clear, press the STOP/CLEAR pad and reprogramme.

3. If you need to check the cooking result while the timer is counting down, you can open the oven door by pressing the STOP/CLEAR pad once, then check and stir. After that close the door and press the INSTANT COOK/START pad to resume cooking.

INSTANT COOK

START

The cooking time will begin counting down.

SPECIAL NOTES ON SLOW COOKING

For better cooking result, always try to:

1. Cut the ingredients into smaller pieces.

2. Add in adequate liquid medium (eg: water, sauce) and try to submerge the ingredients into the liquid medium

3. Do not add too much seasonings or salt at the initial stage of cooking. Try to add (especially salt) midway

4. Cook with the casserole lid on.

5. Stir and stand for 10 minutes after cooking.

in order to avoid scorching. This is especially important when stewing or making soup.

through the cooking cycle.

200

AUTOMATIC OPERATIONS

SOUP

SENSOR REHEAT

Notes for Automatic Operations

1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth or paper towel prior to cooking on SENSOR INSTANT REHEAT or SENSOR COOK.

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

3. ERROR will be displayed if: (a) more or less than the quantity or weight of foods suggested in the EASY DEFROST MENU GUIDE is

programmed when the INSTANT COOK/START pad is pressed. To clear, press the STOP/CLEAR pad and reprogramme.

(b) the door is opened or the STOP/CLEAR pad is pressed before the cooking time is displayed.

To clear, press the STOP/CLEAR pad and cook manually. Refer to manual cooking charts in RECIPES section.

4. When using the automatic features (SENSOR INSTANT REHEAT, SENSOR COOK, EXPRESS DEFROST, EASY DEFROST), carefully follow the details provided in each MENU GUIDE to achieve the best result. If the details are not followed carefully, the food may be overcooked or undercooked or ERROR may be displayed.

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

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

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

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

9. To change the final cooking or defrosting result from the standard setting, press the MORE( ) or LESS( ) pad prior to pressing each automatic operation pad. See page 17 - 18.

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

Sensor Instant Reheat

Press once to reheat 6 popular menus. Follow the details provided in SENSOR INSTANT REHEAT MENU GUIDE on page cooking guides.

* Suppose you want to reheat 4 cups of soup.

Step

Press the SENSOR INSTANT REHEAT pad for soup (within 3 minutes of closing the door).

Procedure Pad Order

*When the sensor detects the vapour

from the food, the remaining reheating time will appear. (eg. remaining reheating time is approximately 2 min.)

in the

Display

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

You can get a cooking hint by pressing the HELP pad before pressing the desired SENSOR INSTANT REHEAT pad. See page 17.

1333

12345678

1638

12345678

Sensor Cook

CORNED MEAT

SENSOR COOKING

VEGETABLES

1.Fresh-Hard

2.Fresh-Soft

3.Frozen

4.Jacket Potato

5.Fresh Soup

RICE/PASTA

1.White Rice

2.Dry Pasta

3.Fresh Pasta

4.Instant Noodles

5.Frozen Pasta

6.Porridge

MEAT

1.Roast Beef

2.Roast Lamb

3.Roast Chicken

4.Corned Meat

5.Casserole

6.Seasoned Roast

7.Fish Fillets

DESSERTS

1.Cake

2.Stewed Fruit

3.Pudding

4.Crunch

5.Muesli Delight

SENSOR COOK will automatically compute the power level and cooking time. SENSOR COOK has 4 categories. To select a menu, press the desired SENSOR COOK pad until the menu of your choice is displayed. Follow the details provided in SENSOR COOK MENU GUIDE or SENSOR COOK RECIPES on

5 - C in the cooking guides.

page * Suppose you want to use Sensor Cook to cook 0.5 kg of Corned Meat.

Step

Procedure DisplayPad Order

Select menu category and menu number for SENSOR COOK. Press MEAT pad 4 times to cook Corned

x 4

Meat.

If you require a cooking hint, press the HELP pad.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

05-20 KG PLACE IN CASSE-

ROLE

DISH COVER

WITH LID

* When the sensor detects the va-

pour from the food, the remaining cooking time will appear. (eg. remaining cooking time is approximately 16 min. 38 sec.)

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

Open the door. Turn over meat.

Close the door.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

PRESS START will be displayed repeatedly.

The cooking time willl begin counting

to zero, when it reaches zero, the oven will "beep". STAND COVERED, 5-10 MIN FOIL, ENJOY YOUR, CORNED MEAT will be displayed repeatedly.

You can get a cooking hint whenever HELP is lit in the display. See page 17.

PIECES

PULL

100 DEFROST

300 DEFROST

CHICKEN FILLETS

Express Defrost

PLACE ON

1.Fish Fillets

2.Chicken Fillets

3.Sausages / Minced Meat

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

Step

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

If you require a cooking hint, press the HELP pad.

Procedure Display

Pad Order

Press the INSTANTCOOK/START pad.

INSTANT COOK

EXPRESS DEFROST rapidly defrosts 0.5 kg specific foods. Follow the details provided in EXPRESS DEFROST MENU GUIDE on page D in the cooking guides.

05 KG

x 2

05 KG

APART

12345678

DEFROST RACK

START

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

You can get a cooking hint whenever HELP is lit in the display. See page 17.

Open the door. Turn meat over and separate into pieces. Close the door.

Press the INSTANT COOK/START pad.

PRESS START will be displayed repeatedly.

INSTANT COOK

START

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

3640 DEFROST

Easy Defrost

POULTRY

20 KG

12345678

820 DEFROST

The Easy Defrost feature allows you to defrost meats by entering weight. Follow the details provided in EASY DEFROST MENU GUIDE on page E in the cooking guides.

* Suppose you want to defrost 2.0 kg of Poultry.

Step

Select menu number for EASY DEFROST. Press EASY DEFROST pad 4 times to

defrost Poultry.

Press number pads to enter weight.

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

Open the door. Turn over meat.

Close the door.

x 4

INSTANT COOK

START

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

PRESS START will be displayed repeatedly.

You can get a cooking hint whenever HELP is lit in the display. See page 17.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

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

4:30 ON

4:30

12345678

ENTER

2000

12345678

2000

12345678

4:30

12345678

OTHER CONVENIENT FEATURES

MEDIUM

AUTO START

Help Feature

The HELP feature has 5 different programs.

Auto Start

The Auto Start feature allows you to set your oven to start automatically. * Suppose you want to start cooking a casserole for 20 minutes on MEDIUM at 4:30 in the afternoon. (Check that the correct time of day is displayed.)

Step

Press the HELP pad.

Procedure

Press the number 1 pad.

Enter the desired start time.

Press the CLOCK pad.

Enter the desired cooking time.

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

(for MEDIUM press three times)

Pad Order

CLOCK

POWER

LEVEL

Display

AUTO START

DEMO PRESS 3

DESIRED PAD

AUTO START

The dots (:) will flash on and off.

PRESS 1 LOCK

INFO ON PADS

PRESS 2

PRESS

START TIME

To check the current time, simply press the CLOCK pad, the time will be displayed. If the door is opened after step 7, close the door and press the START pad to continue with Auto Start. Press the STOP/CLEAR pad to cancel Auto Start. The correct time of day must be set before using Auto Start, see clock setting on page 6.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

The oven will start cooking at 4:30 P.M.

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

Child Lock

LOCK

CHILD LOCK

LOCK OFF

If the oven is accidentally started with no food or liquid in the cavity, the life of the oven can be reduced. To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.

* To set the Child Lock. After step 1 for Auto Start.

Step

Press the number 2 pad.

Procedure

Pad Order

Display

Press the INSTANT COOK/START pad.

The control panel is now locked, each time a pad is pressed, the display will show "LOCK".

* To unlock the control panel. After step 2 for Child Lock.

Step

Press the STOP/CLEAR pad.

Procedure Pad Order Display

INSTANT COOK

START

The time of day will appear in the display.

STOP

CLEAR

The time of day will appear in the display. The oven is ready to use.

Demonstration Mode

DEMO MODE

DEMO

100

12345678

DEMO OFF

This feature is mainly for use by retail outlets, and also allows you to practice key operations. * To demonstrate.

After step 1 for Auto start.

Step

Press the number 3 pad.

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

Cooking operations can now be demonstrated with no power in the oven.

* Suppose you demonstrate Instant Cook.

Step

Press the INSTANT COOK/START pad.

Procedure Pad Order Display

* To cancel the Demonstration Mode. After step 2 above.

INSTANT COOK

START

Then DEMO,SHARP, MICROWAVE, OVEN will appear repeatedly.

INSTANT COOK

START

The cooking time will begin counting down to zero at ten times the speed. When the timer reaches zero, END will appear in the display.

Step

Info on Pads

Each pad has a useful guide. * To get the guide for VEGETABLES pad. After step 1 for Auto Start.

Step

The guide message will be repeated twice, and then the display will show the time of day. If you want to cancel the guide, press the STOP/CLEAR pad.

Procedure Pad Order Display

Press the STOP/CLEAR pad.

Procedure Pad Order Display

Press the VEGETABLES pad.

STOP

CLEAR

The time of day will appear in the display.

PRESS TO SELECT

VEGETABLE

1-5

PRESET

MENUS

LESS

Help

LESS

SOUP

4020 DEFROST

POULTRY

20 KG MORE5678

Each setting of Automatic Operations has a cooking hint. If you wish to check, press the HELP pad whenever HELP is lit in the display.

NOTE : For SENSOR INSTANT REHEAT, HELP is not lit in the display, so press the HELP pad before pressing

the desired SENSOR INSTANT REHEAT pad.

Less/More Setting

The cooking times programmed into the automatic menus are

LESS

The LESS/MORE pads can be used to adjust the cooking time of the following features

– SENSOR INSTANT REHEAT – SENSOR COOK – EXPRESS DEFROST – EASY DEFROST

(1) SENSOR INSTANT REHEAT * Suppose you want to reheat 4 serves soup for less time than the standard setting.

tailored to the most popular tastes. To adjust the cooking time to your individual preference use the “more” or “less” feature to either add (more) or reduce (less) cooking time.

Step

Press the LESS pad.

Press the SENSOR INSTANT REHEAT pad for soup.

(2) EASY DEFROST * Suppose you want to defrost 2.0 kg Poultry for longer than the standard setting.

Step

Press the MORE pad.

Select menu number for EASY DEFROST.

Press EASY DEFROST pad 4 times to defrost Poultry.

Press number pads to enter weight.

Procedure Pad Order Display

LESS

Procedure Pad Order Display

x 4

SENSOR REHEAT

For EXPRESS DEFROST, SENSOR COOK select the menu using the EXPRESS DEFROST pad or desired SENSOR COOK pad instead of the EASY DEFROST pad, and go to step 4.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

Increasing or Decreasing Time During A Cooking Programme

500

MEDIUM

500

130

12345678

330

12345678

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

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

Step

Enter desired cooking time.

Procedure Pad Order Display

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

(for MEDIUM press three times)

Press the INSTANT COOK/START pad.

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

POWER

LEVEL

INSTANT COOK

START

The timer starts to count down.

Timer

ENTER TIME

300

12345678

300

12345678

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

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

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

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

Step

Press the TIMER pad.

Enter desired time.

Pad OrderProcedure

TIMER

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

Press the INSTANT COOK/START pad .

INSTANT COOK

START

Alarm

Display

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

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

CARE AND CLEANING

CLEAN THE OVEN AT REGULAR INTERVALS

Exterior:

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

Door:

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

Touch Control Panel:

Care should be taken in cleaning the touch control panel. Open the oven door before cleaning to inactivate the control panel. Wipe the panel with a cloth dampened slightly with water only. Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.

Interior walls:

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

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

SERVICE CALL CHECK

Please check the following before calling for service:

1. Does the display light? YES _______ NO _______

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

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

A. Does the oven lamp light? YES _______ NO _______

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

(Put your hand over the rear ventilation openings.)

C. Does the turntable rotate? YES _______ NO _______

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

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

indicator go off? YES _______ NO _______

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

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

NOTE:

If time in the display is counting down rapidly, check Demonstration Mode. (See P16. for detail.)

SPECIFICATIONS

AC Line Voltage AC Power Required Output Power Microwave Frequency Outside Dimensions (W x H x D) Cavity Dimensions (W x H x D) Oven Capacity Cooking Uniformity Weight

* When tested in accordance with AS/NZS 2895.1.1995.

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

Standard CISPR11.

Single phase 230-240V,50Hz

1.60kW 1100W*(IEC test procedure) 2450 MHz **(Class B / Group 2) 520mm x 302mm x 436mm 374mm x 227mm x 399mm 34 litre Turntable (ø335mm tray) system Approx. 17kg

QUICK REFERENCE GUIDE

SLO COOK

QUICK OPERATION GUIDEFEATURE

Sensor Instant Reheat

Sensor Cook

Express Defrost

Easy Defrost

More or Less (Sensor Instant Reheat)

More or Less (Sensor Cook, Express Defrost, Easy Defrost)

Variable Cooking Control

Slow Cook

Auto Start

PRESS

Menu Category and Menu

eg. Cake

eg. Chicken Fillets

eg. Poultry

LESS

To Soften Cream Cheese or Butter for 40 seconds on M•LOW.

Cooking Time

SLO

COOK

To cook a Casserole for 40 minutes on MEDIUM to start at 4:00 pm

once to automatically reheat 1 to 4 cups soup.

INSTANT COOK

eg. Soup

START

INSTANT COOK

Weight

eg. 1.0kg

eg. Poultry

POWER

LEVEL

START

Cooking Time

eg. 1hour 30min.

★

Sensor Cook and Express Defrost do not need to enter weight.

INSTANT COOK

START

★

Weight

eg. 1.0kg

INSTANT COOK

START

Start Time

INSTANT COOK

START

INSTANT COOK

START

CLOCK

Instant Cook

Clock

SHARP CORPORATION OSAKA, JAPAN

Just One Touch

INSTANT COOK

START

To set for 11:45 am.

Cooking Time

Within 3 minutes of closing the door

POWER

LEVEL

INSTANT COOK

CLOCKCLOCK

START

TINSEA864 WRRZ - J02 PRINTED IN THAILAND

COOKING GUIDES

CONTENTS COOKING GUIDE

HELPFUL HINTS

COOKWARE AND

UTENSIL GUIDE

SENSOR INSTANT REHEAT MENU GUIDE

SENSOR COOK

MENU GUIDE

5 – 133 – 4

EXPRESS DEFROST MENU GUIDE

EASY DEFROST

MENU GUIDE

RECIPES

16 – 43

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

HELPFUL HINTS

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

time.

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

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

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

or edges of cakes to prevent overcooking.

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

possible. Eg. Casseroles and Sauces.

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

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

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

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

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

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

to escape.

TOMATO

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

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

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

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

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

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

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

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

EGG

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

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

COOKWARE AND UTENSIL GUIDE

Utensil Use Advice

GLASSWARE/CERAMIC (HEAT RESISTANT)

YES

GLASSWARE

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

• Most ovenproof china, and ceramics, are suited.

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

• Avoid using antique pottery.

• If unsure, check with the manufacturer.

METAL COOKWARE

PLASTIC WRAP/ OVEN BAGS

MICROWAVE SAFE ONLY

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

YES

FOR

SHIELDING

YES

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

• Microwave energy is reflected by metal.

• Plastic wrap can be used to cover food.

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

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

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

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

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

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

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

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

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

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

• Ideal for cooking, reheating and defrosting.

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

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

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

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

YES

SENSOR INSTANT REHEAT MENU GUIDE

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

Dinner Plate

Casserole

Beef Stroganoff Springtime Lamb Apricot Chicken

Canned Food

Baked Beans Spaghetti

Soup

Pizza

Initial

Weight

Range

1 serve

(approx. 400 g)

MEAT POTATO VEGETABLES

175-180g 125g 100g

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

1 – 4 cups

(1 cup, 250 ml)

1 – 4 cups

(1 cup, 250 ml)

1 – 4 pieces

1 piece,

( )

approx. 90 g

Temperature

(approx.)

+ 3°C

Refrigerated

Broccoli

+ 3°C

Refrigerated

+ 20°C

Room

temperature

+ 20°C

Room temperature

+ 3°C

Refrigerated

Procedure

• Cover with plastic wrap.

• After cooking, stand covered.

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

• After cooking, stir and stand covered.

• Place in a Pyrex

• Cover with glass lid or plastic wrap.

• After cooking, stir.

HINT For other beverages, see HINT on page 4.

• Place pizza on paper towel on the turntable.

bowl.

Standing

Time

(minutes)

1-5

Rice

includes : White rice

Brown rice Fried rice

1 – 4 cups

(1 cup, 250 ml)

+ 3°C

Refrigerated

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

• After cooking, stir.

SENSOR INSTANT REHEAT MENU GUIDE

Pie

includes: Pies

Pasties

Weight

Range

1 – 4 pieces

( )

1 piece,

approx. 160-200 g

Temperature

(approx.)

Refrigerated

HINT

To Reheat Beverage

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

Qty(250 ml per 1 cup) Cooking Time Power Level

1 cup 1 min. 20 sec. HIGH

2 cups 2 min. 40 sec. HIGH

*Stir after heating.

Initial

+ 3°C

• Place pie on the turntable.

• Cover with paper towel.

• After cooking, stand.

Procedure

Standing

Time

(minutes)

1-3

SENSOR COOK MENU GUIDE

VEGETABLES MENU GUIDE

No. Menu

Fresh Vegetables Hard

Carrots Potato Beans

Broccoli Cauliflower Pumpkin

Fresh Vegetables Soft

Brussels Sprouts

Zucchini Spinach Cabbage Squash

Frozen Vegetables

Carrots Beans Brussels Sprouts Broccoli Cauliflower Corn Green Peas Mixed Vegetables

hard vegetables

medium vegetables

}

soft vegetables

}

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

Initial

Weight

Range

0.1-1.0 kg + 3°C

0.1-1.0 kg –18°C

Temperature

(approx.)

Refrigerared

Frozen

Procedure

• Wash the vegetables.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

• Wash the vegetables.

• Pierce skin of squash with fork.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

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

possible.

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

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

Standing

Time

(minutes)

1-5

Jacket Potato

Potato (whole)

1-10 pieces

( )

1 piece,

approx. 150 g

+ 20°C

Room temperature

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• When oven stops and TURN POTATO, OVER is displayed, turn

potatoes over and continue cooking.

• After cooking, stand covered with aluminium foil.

3-10

VEGETABLES MENU GUIDE

No. Menu

Weight

Range

Fresh Soup 2-12 serves + 20°C

Pumpkin Soup

Serves

Ingredients; pumpkin

small onion chicken stock cream nutmeg, salt, pepper

2-4 serves

500 g

1 1/2 cup 1/2 cup to taste

4-6 serves

1000 g

2 1 cup 1 cup

to taste

Potato and Leek Soup

Serves

Ingredients; butter

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

2-4 serves

50 g

2 1 cup 1/2 ts

1/2 cup to taste

4-6 serves

75 g

2 3

2 cups

1 ts

1 cup

to taste

Initial

Temperature

(approx.)

Room temperature

3 4

8-12 serves

6-8 serves

1500 g

1 1/2 cups 1 1/2 cups

to taste

6-8 serves

100 g

3 cups

1 1/2 ts

1 1/2 cups

to taste

2000 g

4 2 cups 2 cups

to taste

125 g

5 4 cups

2 ts

2 cups

to taste

Procedure

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

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

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

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

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

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

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

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

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

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

N.B. For small quantities, the food may require one stir only during

the cooking.

Standing

Time

(minutes)

RICE / PASTA / CEREAL MENU GUIDE

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

No. Menu

White Rice

Rice Hot tap water

or soup stock (1 cup=250ml)

Pasta Hot tap water (1 cup=250ml)

Fresh Pasta

Tortellini Ravioli Fettuccine

Pasta Hot tap water (1 cup=250ml)

Instant Noodles

Noodles Hot tap water

(1 cup=250ml)

1/2 cup

1 1/2 cups

1/2 cup

2 cups

1/2 cup

2 cups

1 pkt

2 cups

1/2 - 4 cups

1 cup

2 1/2 cups

1/2 - 4 cups 3-5Dry Pasta

1 cup

2 1/2 cups

1/2 - 4 cups

1 cup

2 1/2 cups

2 pkts

4 cups

Weight

Range

1 1/2 cups

3 cups

1 1/2 cups

3 cups

1 1/2 cups

3 cups

2 cups

4 cups

2 cups

4 cups

2 cups

4 cups

Temperature

(approx.)

hot tap water or

soup stock

3 cups

4 1/2 cups

+60°C

hot tap water

cups

5 cups

+60°C

hot tap water

3 cups

5 cups

hot tap water

Initial

+60°C

4 cups

6 cups

4 cups

6 cups

4 cups

6 cups

+60°C

Procedure

• Wash rice thoroughly until water runs clear.

• Place into a Pyrex® bowl and cover with hot tap water or soup stock.

• Cook uncovered.

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

• After cooking stand and stir.

• Place into a Pyrex® bowl and cover with hot tap water.

• Cook uncovered.

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

• After cooking, stand and stir.

• Place into a Pyrex® bowl and cover with hot tap water.

• Cook uncovered.

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

• After cooking, stand and stir.

• Place into a Pyrex® bowl and cover with hot tap water.

• Cook uncovered.

• After cooking, stir then stand.

Standing

Time

(minutes)

3-5

1-21 - 2 pkts (1 pkt = approx. 85g)

Frozen Pasta

Tortellini Ravioli

Pasta Hot tap water (1 cup=250ml)

1/2 cup

2 cups

1/2 - 4 cups

1 cup

2 1/2 cups

1 1/2 cups

3 cups

2 cups

4 cups

hot tap water

3 cups

5 cups

+60°C

4 cups

6 cups

• Place into a Pyrex® bowl and cover with hot tap water.

• Cook uncovered.

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

• After cooking, stand and stir.

1-5

RICE / PASTA / CEREAL MENU GUIDE

No. Menu

Porridge +20°C

Porridge Water

1serve 1/3 cup 3/4 cup 2serves 2/3 cup 1 1/2 cups 3serves 1 cup 2 1/4 cups 4serves 1 1/3 cups 3 cups

Weight

Range

1 - 4 serves

Initial

Temperature

(approx.)

Room temperature

Procedure

• Place into a deep Pyrex® bowl and add water.

• Cook uncovered.

• Stir after cooking.

Standing

Time

(minutes)

MEAT MENU GUIDE

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

No. Menu

Roast Beef 0.5-2.0 kg

* You can select desired cooking result.

MORE - Well done STD - Medium LESS - Rare

Roast Lamb

* You can select desired cooking result.

MORE - Well done STD - Medium

Roast Chicken

Weight

Range

0.5-2.0 kg

1.0-2.5 kg

Corned Meat

Seasoned Roast 0.5-2.5 kg

0.5-2.0 kg 1-2 tbsp. brown suger 1-2 tbsp. malt vinegar

2-3 cups. hot tap water

1-4 servesCasserole

Initial

Temperature

(approx.)

+3°C

Refrigerated

+3°C

Refrigerated

+3°C

Refrigerated

+3°C

Refrigerated

+3°C

Refrigerated

Procedure

• Tie meat with string.

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

•

Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on page 0)

• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season and continue cooking.

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

• After cooking, stand covered with aluminium foil.

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

• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across

the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on page 0)

• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season

and continue cooking.

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

• After cooking, stand covered with aluminium foil.

• Remove neck, tail and excess fat from chicken.

• Rinse inside of chicken with cold tap water.

• Drain and dry chicken with paper towel.

• Tie legs together prior cooking.

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

• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across

the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on page 0)

• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, brush with

butter, season and continue cooking.

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

• After cooking, stand covered with aluminium foil.

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

• Add suger, vinegar and water, cover with a casserole lid and cook.

• When oven stops and TURN CORNED, MEAT OVER is displayed, turn corned meat over, and continue cooking.

• After cooking, stand covered with aluminium foil.

• Serve hot or cold as required.

• See recipes on page A.

• See recipes on page B and diagrams on page 0.

Standing

Time

(minutes)

5-15

5-10

MEAT MENU GUIDE

No. Menu

Fish Fillets

eg. Sea perch 1 tsp butter/fillet 1/2 tsp lemon juice/fillet

Weight

Range

0.1-0.6 kg

Initial

Temperature

(approx.)

+3°C

Refrigerated

Procedure

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

•

Top with lemon juice and butter.

• Cover with plastic wrap or glass lid.

• After cooking, stand covered.

NOTE: 1. If you wish to cook more than 2.0 kg of beef or lamb, cook manually using times and power level supplied in the cookbook Roasting chart.

2. For Roast Beef, Roast Lamb, Roast Chicken and Seasoned Roast, you may be required to turn meat over upon removing the plastic wrap. The oven display will inform when to follow this procedure.

3. To cover meats with 2 layers of plastic wrap, follow these diagrams.

1. 1st layer

2. 2nd layer

3. Pierce 8 times with a carving fork

Standing

Time

(minutes)

1-3

MEAT RECIPES

CASSEROLE

Apricot Chicken

Serves

Ingredients; chicken breast fillets,

cubed flour French onion soup mix apricot nectar dried apricot, halved

1 serve

250 g

1 tbs 1/2 pkt 125 ml 100 g

1. Toss chicken in combined French onion soup mix and plain flour.

2. Place into a casserole dish and cover with a glass lid.

3. Cook on Sensor Cook MEAT 5 "Casserole".

4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and press START pad to continue cooking. The oven will stop again and display ADD STIR, at this stage add apricot nectar and apricots. Cover with lid. Press START pad to continue cooking.

5. After cooking, stir and stand, covered 2–5 minutes before serving.

2 serves

500 g

1 1/2 tbs

1 pkt

250 ml

200 g

3 serves

750 g

2 tbs

1 1/2 pkts

375 ml

300 g

4 serves

1000 g

2 tbs

2 pkts

500 ml

400 g

Beef Stroganoff

Serves

Ingredients; rump steak, cubed

plain flour salt and pepper onion, chopped tomato puree beef stock red wine mushroom, thinly sliced sour cream

1 serve

250 g

2 tbs

to taste

1/2 (small)

125 ml

60 ml

25 g

75 ml

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

2. Place steak, left over flour, onion, tomato puree, beef stock and wine into a casserole dish.

3. Cover with a glass lid and Cook on Sensor Cook MEAT 5 "Casserole".

4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and press START pad to continue cooking. The oven will stop again and display ADD STIR, at this stage stir the casserole and add mushrooms. Cover with lid. Press START pad to continue cooking.

5. After cooking stir in sour cream and stand, covered 2–5 minutes. Serve hot with boiled rice or pasta.

2 ts

2 serves

500 g 1/4 cup to taste

1 (small)

1 tbs

200 ml

60 ml

50 g

150 ml

3 serves 4 serves

750 g 1/3 cup to taste

1 1/2 tbs

250 ml

60 ml

75 g

200 ml

1 kg 1/2 cup to taste

2 tbs

375 ml

60 ml 100 g

300 ml

Springtime Lamb Casserole

Serves

Ingredients; lamb, cubed

French onion soup mix plain flour spring onion, chopped small carrot, sliced chicken stock corn kernels celery sour cream (optional)

1. Toss lamb in combined French onion soup mix and flour in a freezer bag until evenly coated.

2. Place lamb left over flour, onion, carrot and chicken stock in a casserole dish.

3. Cover with a glass lid and cook on Sensor Cook MEAT 5 "Casserole".

4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and press START pad to continue cooking. The oven will stop again and display ADD STIR at this stage stir the casserole, add the corn and celery. Cover with lid. Press START pad to continue cooking.

5. After cooking, stir in sour cream (optional) and stand, covered 2–5 minutes before serving.

N.B.

For small quantities, the food may require one stir only during the cooking. The oven display will inform when to follow this procedure.

1 serve

250 g

1/2 pkt

2 tbs

1 1

1/2 cup

60 g

1 stick

75 ml

2 serves

500 g

1 pkt 4 tbs

2 2

1/2 cup

125 g 1 stick 150 ml

3 serves

750 g

1 1/2 pkts

1/4 cup

3 2

3/4 cup

310 g

2 sticks

200 ml

4 serves

1 kg

2 pkts

1/4 cup

4 2

1 cup

310 g

2 sticks

300 ml

MEAT RECIPES

SEASONED ROAST

Apple and Sage Pork

boned loin pork (with rind on)

Seasoning

1-2 cups sage and onion stuffing mix 1/2 cup dried apples, chopped

8-10 prunes, pitted and chopped

125 g toasted silvered almonds

1. Following instructions on the packet prepare stuffing.

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

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

4. Sprinkle rind with salt.

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

6. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See page 0)

7. Cook on Sensor Cook MEAT 6 "Seasoned Roast".

8. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER is displayed, turn meat over and season.

9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.

Fruity Beef

topside beef

Sauce

125 ml fruit chutney

1 tablespoon oil 1 tablespoon Worcestershire Sauce 1 tablespoon curry powder 2 teaspoons mustard powder 1 tablespoon sweet sherry

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

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

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

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

5. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See page 0)

6. Cook on Sensor Cook MEAT 6 "Seasoned Roast".

Seasoning

1 1/2 cups stuffing mix

water to mix

7. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER is displayed, turn meat over and season.

8. After cooking, stand covered with aluminium foil 5-15 mins. before carving.

NOTE: Baste meat 2-3 times during cooking with prepared sauce after plastic wrap is

removed.

Apricot Lamb

loin of forequarter lamb (deboned)

1 packet dried apricots

250 ml apricot nectar

1 tablespoon cornflour

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

2. Roll up tightly and secure with string.

3. Mix apricot nectar with cornflour and heat for 3-4 mins. on HIGH or until boil. Allow to cool slightly.

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

5. Remove meat from the marinade, place the meat on a small roasting rack fat side down in a casserole dish.

7. Cook on Sensor Cook MEAT 6 "Seasoned Roast".

9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.

DESSERTS MENU GUIDE

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

No. Menu

Cake

Packet cake

Stewed Fruit

Fruit (apples, pears etc.)

Pudding

Serve

Ingredients; Self-Raising Flour

Crunch

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

Ingredients; can pie apples

Muesli Delight

Serve

Ingredients; sour cream

Weight

Range

1 packet

0.1-1.0 kg

2 – 8 serves

cocoa powder caster sugar milk dark cooking chocolate, melted butter,melted brown sugar cocoa, extra boiling water

2 – 8 serves

White Wings butter cake mix butter, cut into thin slices brown sugar coconut crushed nuts cinnamon

2 – 8 serves

can sliced peaches, drained White Wings butter cake mix toasted muesli coconut butter, melted

Initial

Temperature

(approx.)

+20°C

Room temperature

+3°C

Refrigerated

2-4 serves

1/2 cup

1 tbs 1/4 cup 1/4 cup

50 g 30 g

1/2 cup

1 tbs

1 cup

400 g 1/2 cup

50 g 1 tbs 1 tbs 1 tbs

1/2 ts

2-4 serves

3/4 x 300 g carton

425 g can

1/2 cup 3/4 cup

2 tbs

35 g

4-6 serves

3/4 cup

2 tbs 1/3 cup 1/2 cup

100 g

60 g

3/4 cup

2 tbs

1 1/2 cups

600 g

3/4 cup

75 g

2 tbs

1 ts

6-8 serves

1 1/4 cups

3 tbs 1/2 cup 3/4 cup

150 g

90 g

1 1/4 cups

3 tbs

2 1/2 cups

800 g

1 1/2 cups

150 g

3 tbs 3 tbs 3 tbs

1 ts

4-6 serves 6-8 serves

300 g carton

825 g can

1 cup

1 1/2 cups

1/4 cup

66 g

300 g carton

3 x 425 g can

1 cup

2 cups

1/2 cup

95 g

Procedure

• Follow ingredient instructions on packet.

• Mix all ingredients with a fork throughly.

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

• After cooking stand before turning out.

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

thinly.

• Place in a Pyrex® bowl.

• Cover with a glass lid or plastic wrap.

• After cooking, stand covered and stir.

• Combine flour, cocoa, caster sugar in a pudding bowl. Stir in milk,

chocolate and butter. Mix until smooth.

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

• After cooking, stand.

• Place pie apple in a shallow dish.

• Sprinkle evenly with dry cake mix.

• Layer sliced butter over cake mix.

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

over butter.

• After cooking, stand.

• Spread sour cream evenly over base of pie plate. Sprinkle with

drained peaches.

• Combine butter cake mix, muesli, coconut and butter. Mix well.

• Spread muesli over peaches.

• After cooking, stand.

Standing

Time

(minutes)

1–5

3–5

EXPRESS DEFROST MENU GUIDE

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

No. Menu

Fish Fillets

Chicken Fillets • Place chicken fillets on a defrost rack.

Sausages / Minced Meat

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

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

Quantity min-max

(kg's)

0.5

Procedure

• Place fish fillets on a defrost rack.

• When the oven has stopped, turn over and separate into pieces.

• After defrost time, stand covered with aluminium foil.

• When the oven has stopped, turn over and separate into pieces.

• After defrost time, stand covered with aluminium foil.

• Place sausages / minced meat on a defrost rack.

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

edges with foil strips.

• After defrost time, stand covered with aluminium foil.

Standing

Time

(minutes)

EASY DEFROST MENU GUIDE

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

No. Menu

Minced Meat

Beef

Steak/Chops Fish Fillets

Chicken Pieces • Shield the exposed bone with foil.

Poultry 5-50

Roast Meat

Beef/Pork Lamb

Quantity min-max

(kg's)

0.1-3.0

0.1-1.0

0.1-3.0

1.0-4.0

0.5-3.0

0.5-2.5

Procedure

• Place frozen minced meat on a defrost rack.

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

shield edges with foil strips.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

• Shield thin end of chops or steaks with foil.

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

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

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

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

• Place chicken pieces on a defrost rack.

• When the oven has stopped, remove any defrosted pieces, turn over and shield the

warm portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

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

• Place breast side down on a defrost rack.

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

• After defrost time, stand covered with aluminium foil.

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

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

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

• After defrost time, stand covered with aluminium foil.

Standing

Time

(minutes)

5-20

5-30 (Steak/ Chops)

5-15

(Fish fillets)

5-15

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

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

Foods not listed in the Guide can be defrosted using M•LOW setting. NOTE: When freezing minced meat, shape it into flat even sizes.

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

1-6 slices

• After defrosting, stand.

INDEX

RECIPES

MEAT APRICOT AND ALMOND CRUSTY LAMB

BEEF STROGANOFF H CHILLI CON CARNE J CHINESE BEEF J CORNED MEAT H CRUSTY ROSEMARY LAMB G GOLDEN CURRY SAUSAGES H HERBED LOIN OF LAMB I HONEY ROAST LAMB K INDIAN CURRY LAMB J ITALIAN SPAGHETTI SAUCE I LASAGNE G MINTED PICNIC LOAF J SHEPHERD'S PIE G SPRINGTIME LAMB CASSEROLE H VEAL Á LA MEDALLION I VEAL AND AUBERGINE I

POULTRY APRICOT CHICKEN

LEMON AND HERB CHICKEN LEGS N CHICKEN AND PENNE SALAD L CHICKEN AND MACARONI BAKE N CHICKEN CACCIATORE O CHICKEN FILLET BURGERS O CHICKEN FRICASSEE L CHICKEN IN A POT L CHICKEN PROVENCALE M CHICKEN TERRINE M CHICKEN WITH BACON AND L

LEEK SEASONING CRUNCHY CAMEMBERT CHICKEN O HONEY CHICKEN LEGS N ROAST CHICKEN O SEASONED CHICKEN PARCELS M TANDOORI CHICKEN M

SEAFOOD AVOCARDO SCALLOPS S

BOUILLABAISSE S CHEESY SALMON CANNELLONI P CRAB MORNAY R GARLIC MUSSELS R GARLIC PRAWNS P PAELLA P PRAWN CREOLE Q SEAFOOD LAKSA Q SEAFOOD LASAGNE R SESAME PRAWNS R SMOKED SALMON TAGLIATELLE Q SQUID IN TOMATO AND WINE SAUCE S THAI SCALLOPS WITH VERCAMILLI Q NOODLES

VEGETABLES CAULIFLOWER AU GRATIN T

CAULIFLOWER POLONAISE W CHOKOS WITH SOUR CREAM AND BACON U EASY HOME-MADE RICE RISOTTO T HONEY CARROTS T HONEY GINGERED VEGETABLES V HOT CURRIED SLAW V MINESTRONE U POTATOES PIZZAIOLA W POTATO, AVOCADO AND ONION SALAD U PUMPKIN SALAD W SCALLOPED POTATOES T SQUASH WITH YOGHURT V STUFFED BAKED POTATOES U SUNSHINE BRUSSELS SPROUTS V VEGETABLE PLATTER T

DESSERTS AUSTRALIAN FRUIT CAKE

BAKED APPLES X BREAD AND BUTTER PUDDING Y CALIFORNIAN APPLE CRUNCH X CARAMEL RICE PUDDING Y CHOCOLATE MOUSSE Y CHOCOLATE CAKE X CHOCOLATE SELF-SAUCING PUDDING Y

CHARTS DEFROSTING

FRESH VEGETABLE CHART \ FROZEN VEGETABLE CHART ] GENERAL INFORMATION a-c GLOSSARY OF TERMS a GUIDE TO COOKING EGGS ] MICROWAVE OVEN ROASTING CHART [ REHEATING CONVENIENCE DEFROSTING CONVENIENCE-FOOD CHART `

RICE AND PASTA COOKING CHART ]

MEAT

CRUSTY ROSEMARY LAMB

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

1.5 kg leg lamb

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

2. Place fat side down on a rack.

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

on MEDIUM HIGH (for well done).

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

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

SHEPHERD'S PIE

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

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

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

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

consistency forms.

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

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

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

parsley. Mix well.

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

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

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

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

2 tablespoons gravy powder 420 g can minestrone soup 1 tablespoon Worcestershire sauce 1 tomato, chopped 2 tablespoons parsley 60 g grated chedder cheese

Serves 4-6

Serves 6-8

LASAGNE

Serves 8

MEAT SAUCE INGREDIENTS

30 g butter 1 onion, chopped 1 kg topside mince

/4 cup tomato paste 240 g jar neopolitana sauce 1 cup fresh button mushrooms, sliced 2 cloves garlic, crushed (optional) 1 tablespoon fresh oregano

CHEESE SAUCE INGREDIENTS

90 g butter

/3 cup flour

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

MEAT SAUCE METHOD

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

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

stirring every 2 minutes. Drain excess fat.

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

CHEESE SAUCE METHOD

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

seconds on HIGH.

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

3. Stir in tasty cheese.

TO ASSEMBLE

1. Use a 20 x 20 cm deep casserole dish

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

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

one-third of cheese sauce.

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

5. Sprinkle with mozzarella cheese.

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

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

SPRINGTIME LAMB CASSEROLE

Serves 4

BEEF STROGANOFF

Serves 6

11/2 packets (45 g) French onion soup

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

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

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

the lamb in flour mixture, coating thoroughly.

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

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

4. Add corn, celery, parsley and chives. Mix well.

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

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

GOLDEN CURRY SAUSAGES

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

/2 cups water

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

2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through

cooking. After cooled, slice into rounds.

3. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water

together in a jug.

4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes

on HIGH, or until onions become transparent.

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

on MEDIUM.

6. Serve hot with Balsmati rice and pappadums.

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

2 teaspoons parsley 2 teaspoons chives

Serves 4-6

1 kg rump steak, cut into strips

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

/2 cups beef stock

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

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

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

3-litre casserole dish.

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

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

MEDIUM.

5. Serve with boiled rice.

CORNED MEAT

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

1.5 kg corned meat

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

2. Add sugar, vinegar and water.

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

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

4. Serve with white sauce.

Serves 6-8

VEAL À LA MEDALLION

1 kg veal, cubed

/2 cup plain flour

salt and pepper

/4 cup water 1 cup finely chopped shallots 2 carrots, thinly sliced

/2 teaspoon grated lemon rind 2 rashers bacon, chopped 250 g fresh mushrooms, sliced 300 mL carton sour cream 1 tablespoon chopped chives

Serves 4-6

HERBED LOIN OF LAMB

/2 cup white wine

/4 cup oil 3 cloves garlic, crushed freshly ground black pepper 2 teaspoons rosemary spikes 1 kg loin of lamb

Serves 8

1. Toss veal in flour. Place in a 3-litre casserole dish. Stir in salt, pepper, water, shallots, carrots, lemon rind and bacon.

2. Cover and cook for 34-36 minutes on MEDIUM, stirring 2-3 times during cooking.

3. Stir in mushrooms and sour cream.

4. Cover and cook a further 5-7 minutes on MEDIUM.

5. Sprinkle with chives.

VEAL AND AUBERGINE

750 g veal, diced 1 Iarge aubergine or eggplant, cubed 1 tablespoon flour 2 teaspoons fresh sage black pepper to taste 1 teaspoon chicken stock powder 4 rashers bacon, chopped 3 shallots, sliced 1 yellow capsicum, sliced 420 g can peeled tomatoes 2 tablespoons continental parsley, chopped 2 tablespoons tomato paste

1. Toss veal in combined flour, fresh sage, chicken stock powder and black pepper.

2. Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and aubergine.

3. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during cooking.

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

Serves 4-6

1. Mix all ingredients except lamb together to form a marinade.

2. Place loin of lamb in large shallow dish and pour over marinade; leave overnight.

3. Remove loin of lamb from marinade and roll loin tightly, securing with string.

4. Place on a rack. Cook for 20 minutes on MEDIUM (for medium) or 24 minutes on MEDIUM (for well done). Turn meat over halfway through cooking.

5. Allow to stand 10 minutes covered with foil before carving.

ITALIAN SPAGHETTI SAUCE

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

/2 cup tomato paste 100 g mushrooms, sliced 1 tablespoon chopped parsley 1 tablespoon fresh oregano leaves 1 tablespoon fresh basil leaves

1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes

on MEDIUM HIGH, stirring every 2 minutes. Drain well.

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

and basil.

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

4. Serve over hot spaghetti.

Serves 4-6

CHINESE BEEF

Serves 4-6

MINTED PICNIC LOAF

Serves 6-8

750 g blade or round steak, cubed 1 large onion, sliced 2 carrots, thinly sliced 1 clove garlic, crushed

/2 cup beef stock

/2 cup oyster sauce

1. In a 3-litre casserole dish, combine meat , garlic and sesami oil; mix well. Cook 1 minute on HIGH.

2. Add onions and carrots.

3. In a jug, combine beef stock, oyster sauce; stir well. Pour over beef.

4. Cook, covered, for 20-22 minutes on MEDIUM, stirring 2-3 times during cooking.

5. Add baby corn and capsicum. Cover and cook a further 10-11 minutes on MEDIUM, stirring once during cooking.

6. Add snow peas cover and cook 2-3 minutes on MEDIUM. Stir once.

7. Sprinkle toasted sesame seeds over the top.

INDIAN CURRY LAMB

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

extra

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

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

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

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

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

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

7. Stir through coriander, and serve.

200 g Fresh baby corn 2 tablepoons sesami oil 170 g snow peas, sliced 1 red capsicum, sliced

/4 cup sesami seeds

1 tablespoon curry paste 400 g can of chickpeas 3 cubed zucchini 2 tablespoons fresh coriander or

parsley, chopped

Serves 4-6

2 cloves garlic 140 g can crushed tomato 1 packet tomato soup mix 1 onion, minched

500 g sausage mince 500 g minced beef 2 tablespoons chopped fresh mint

TOPPING

1 cup grated fresh tasty cheese 1 cup stale breadcrumbs 1 tablespoon chopped fresh mint

1. Mix onion, garlic, tomato and soup mix in bowl.

2. Add mince and mint; mix well.

3. Press mixture into an 11 x 25 cm loaf dish lined with paper towels.

4. Cook for 22-24 minutes on MEDIUM HIGH.

5. Drain excess liquid from loaf dish.

TOPPING

1. Combine topping ingredients and press evenly over loaf. Cook for a further 7-8 minutes on MEDIUM HIGH.

2. Allow to stand 10 minutes before turning out. Serve hot or cold.

CHILLI CON CARNE

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

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

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

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

4. Serve with boiled rice.

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

Serves 4-6

APRICOT AND ALMOND CRUSTY LAMB

Serves 4

HONEY ROAST LAMB

Serves 4-6

200 g dried apricots, finely chopped

/2 cup shelled blanched almonds

/2 cup ground almonds 2 teaspoons dried rosemary 1 egg, lightly beaten 1 rack of lamb (approx. 8 chops) 1 tablespoon apricot jam

1. Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.

2. Brush lamb with apricot jam.

3. Place apricot crust on top of lamb.

4. Place on a microwave rack. Cook for 20-24 minutes on MEDIUM. Allow to

stand 10 minutes before carving.

1.5 kg leg lamb 3 tablespoons honey 1 tablespoon Dijon mustard

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

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

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

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

POULTRY

CHICKEN WITH BACON

CHICKEN IN A POT

1.5 kg chicken thighs

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

1. Toss chicken thighs in flour.

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

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

cooking.

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

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

CHICKEN FRICASSEE

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

1. Remove meat from chicken and chop into cubes.

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

40 seconds.

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

halfway through cooking.

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

5. Pour into a 1

further 10-12 minutes on MEDIUM.

/2-Iitre casserole dish. Sprinkle cheese over the top. Cook a

/4 cup cream

/4 teaspoon nutmeg

400 g drained artichoke hearts

/2 cup grated cheddar cheese

Serves 4-6

Serves 4

AND LEEK SEASONING Serves 4

No.15 chicken 60 g butter, melted 1 leek, finely chopped 2 rashers bacon, chopped

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

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

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

4. Brush chicken with extra melted butter.

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

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

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

CHICKEN PENNE SALAD

No.15 chicken 20 g butter 1 packet picador cheese 1 cup chicken stock

/2 red capsicum, chopped

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

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

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

through cooking.

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

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

stir and strain. Set aside to cool.

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

for 2 minutes.

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

11/2 cups wholemeal breadcrumbs 1 egg yolk salt and pepper 20 g butter, melted, extra

Serves 6

CHICKEN PROVENCALE

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

/2 cup black olives

1 teaspoon curry powder

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

Serves 4

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

powder. Mix well.

2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and

cook for 24-26 minutes on MEDIUM HIGH. Stir once during cooking.

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

minutes on MEDIUM HIGH.

4. Sprinkle with parsley.

SEASONED CHICKEN PARCELS

3 spring onions, chopped finely

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

/2 cup pine nuts, chopped finely

/4 cup vintage cheddar, grated

2 tablespoons finely chopped fresh

basil 2 Iarge chicken breasts 20 g melted butter

Serves 4

100 g smoked bacon

1. Mallet chicken breasts until flat.

2. Mix all other ingredients in a small bowl.

3. Place mixture in the centre of the chicken breast.

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

5. Place in casserole dish and brush with butter.

6. Cook 16 minutes on MEDIUM HIGH. Turn over halfway during cooking.

CHICKEN TERRINE

60 g butter 6 shallots, chopped

/2 cup flour 1 cup chicken stock 1 cup milk

/4 teaspoon tabasco sauce pepper

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

/2 cup water

6 rashers bacon

Serves 6-8

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

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

3. Stir in tabasco sauce and pepper.

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

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

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

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

8. Remove top layer of paper towel.

9. Pour in chicken mixture. Refrigerate overnight.

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

TANDOORI CHICKEN

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

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

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

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

and paprika in a small bowl.

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

leaf and cloves.

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

5. Cover and marinate overnight, stirring occasionally.

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

over halfway through cooking.

7. Serve with boiled rice.

/4 teaspoon cinnamon

1 bay leaf

/2 teaspoon turmeric

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

Serves 4-6

CHICKEN AND MACARONI BAKE

Serves 4-6

LEMON AND HERB CHICKEN LEGS

Serves 4

No. 15 chicken 20 g butter, melted 2 cups macaroni

/4 cup plain flour 300 mL sour cream 1 cup chicken stock

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

roasting rack. Cook for 30-32 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.

2. Place macaroni in a large bowl. Cover with 4 cups hot water. Cook for 20-22

minutes on HIGH or until pasta is tender. Drain.

3. Remove flesh from chicken.

4. Mix together plain flour, sour cream and chicken stock.

5. Combine chicken, macaroni, sauce and cheese. Place in a large short sided

casserole dish and cook for 12-14 minutes on MEDIUM HIGH.

6. Sprinkle with parsley.

7. Serve immediately with a tossed salad.

APRICOT CHICKEN

1000 g chicken breast fillets, cubed 2 packets French onion soup 2 tablespoons plain flour 500 mL apricot nectar 400 g dried apricot, halves

1. Toss chicken in combined French onion soup and plain flour.

2. Place in a 3-litre casserole dish and cover with a glass lid.

3. Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.

4. Add apricot nectar and apricots.

5. Cook, covered, for 13-15 minutes on MEDIUM HIGH.

6. Stir and stand, covered 5 minutes before serving.

7. Serve hot with pasta.

100 g vintage chedder cheese 100 g mozzarella cheese 100 g romano cheese 1 tablespoon chopped parsley

Serves 4

2 tablespoons chopped parsley 1 teaspoon basil 2 teaspoons tarragon 2 teaspoons dill 2 teaspoons seeded mustard 1 teaspoon paprika salt and pepper 1 teaspoon sesame seeds 30 g butter, melted 8 large chicken drumsticks

1. Mix parsley, basil, tarragon, dill, mustard, paprika, salt and pepper, sesame seeds and butter together in a small bowl.

2. Using a sharp knife, lift skin back from the chicken drumsticks.

3. Spread a teaspoon of herb mixture between skin and chicken.

4. Combine sour cream, lemon rind, lemon juice, tabasco sauce with any remaining herb mixture. Mix well.

5. Place drumsticks in a large casserole dish. Pour the lemon baste over the drumsticks.

6. Cook for 18-22 minutes on MEDIUM HIGH, turning over halfway through cooking.

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

HONEY CHICKEN LEGS

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

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

2. Sprinkle with sesame seeds.

3. Arrange chicken legs on a roasting rack. Cook for 16-18 minutes on MEDIUM HIGH, turning over halfway through cooking.

1 cup sour cream 2 teaspoons finely grated lemon rind 1 tablespoon lemon juice

/4 teaspoon tabasco sauce

Serves 4

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

CHICKEN CACCIATORE

Serves 6

CHICKEN FILLET BURGERS

Serves 4

6 chicken thighs

/4 cup flour 1 tablespoon Season All salt 1 onion, sliced 30 g butter 1 clove garlic, crushed 2 tablespoons tomato paste 440 g can peeled tomatoes 2 chicken stock cubes

/2 cup white wine 1 green capsicum, thinly sliced 6 black olives, sliced

1. Place chicken, flour and Season All salt into a freezer bag. Toss until

chicken is coated.

2. Combine chicken thighs, any flour remaining in bag, onion, butter, garlic,

tomato paste, juice from tomatoes, stock cubes and white wine in a 3-litre casserole dish.

3. Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during

cooking.

4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12

minutes on MEDIUM HIGH.

5. Garnish with black olives.

CRUNCHY CAMEMBERT CHICKEN

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

/2 cup toasted, slivered almonds 2 tablespoons seeded mustard No.15 chicken 2 tablespoons honey

Serves 6

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

TOPPING 1 HAWAIIAN

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

1. Brush fillets with butter.

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

3. Place chicken fillets onto a roasting rack.

4. Cook for 8-10 minutes on MEDIUM HIGH, turning halfway through cooking.

5. Layer topping on chicken, finishing with cheese.

6. Cook for 4-6 minutes on MEDIUM.

7. Serves on a roll with salad.

ROAST CHICKEN

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

1. Wash and dry chicken well.

2. Tie legs of chicken together with string.

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

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

5. Cook for 14-16 minutes on MEDIUM HIGH.

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

7. Cook a further 14-16 minutes on MEDIUM HIGH.

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

TOPPING 2 MEDITERRANEAN

4 pieces of procecuttio 4 pieces of marinated vegetables such

as eggplant of roast capsicum

/4 cup grated vintage cheese

/4 cup Parmesan cheese

Serves 4

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

2. Press camembert mixture between skin and flesh of chicken.

Tie chicken legs together.

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

4. Place breast side down on a roasting rack, cook for 30-32 minutes on

MEDIUM HIGH. Turn over halfway through cooking.

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

SEAFOOD

PAELLA

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

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

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

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

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

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

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

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

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

8. Gently fold seafood into rice mixture.

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

10. Serve with French bread.

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

tails intact and deveined

2 calamari tubes, sliced into

rings

6 mussels

Serves 8

CHEESY SALMON CANNELLONI

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

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

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

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

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

5. Cook for 14 minutes on MEDIUM HIGH.

6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further 2-4 minutes.

7. Sprinkle with chopped parsley to serve.

GARLIC PRAWNS

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

Serves 4-6

Serves 4

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

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

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

4. Serve in individual dishes sprinkle with parsley.

THAI SCALLOPS WITH VERCAMILLI NOODLES

500 g scallops 2 tablespoons butter 2 cloves garlic 1 tablespoon chopped lemon grass 1 tablespoon fresh chives, chopped 1 tablespoon fish sauce

1. In a large bowl combine sesame oil, butter, chilli and garlic. Cook for 2 minutes on HIGH.

2. Stir in sugar, soy sauce, ginger, lemongrass, fish sauce and scallops. Stir well.

3. Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.

4. Place vercamilli in hot water, and let stand until noodles are transparent and have collapsed.

5. Serve scallops on a bed of noodles, sprinkled with coriander and chives.

1 teaspoon sesame oil 1 teaspoon caster sugar 2 tablespoons sweet Indonesia

soy sauce 1 red hot chilli 200 g vercemilli noodles

SEAFOOD LAKSA

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

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

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

3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM. Stir through coconut cream and cook for a further 2 minutes.

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

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

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

1 tablespoon fish fillets 1 packet of bean shoots 2 cloves garlic minced 1 packet of vercamelli noodles 4 cups fish stock

Serves 4

Serves 4-6

SMOKED SALMON TAGLIATELLE

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

finely sliced

1. Place tagliatelle in a large bowl with 4 cups of hot tap water. Cook for 14-16 minutes on HIGH, stirring halfway.

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

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

4. In a large shallow dish combine vegetables, pasta, cream smoked salmon and dill. Stir gently until pasta is well coated.

5. Heat for 5 minutes on MEDIUM.

6. Sprinkle Parmesan cheese over pasta and heat for 3 minutes on HIGH.

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

PRAWN CREOLE

1 tablespoon butter 1 medium onion, chopped 1 capsicum, chopped 1 stick celery, sliced 2 tablespoons flour 425 g can whole tomatoes

/2 cup tomato paste

1. In a large bowl, combine butter, onion, capsicum and celery. Cook for 4-5 minutes on HIGH.

2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and chilli powder; mix well.

3. Cook, uncovered, for 5 minutes on HIGH, stirring once.

4. Add prawns and cook for 13-15 minutes on MEDIUM, stirring twice. Serve with rice.

1 cup chicken stock 1 tablespoon parsley 2 teaspoons sugar

/2 teaspoon salt

/2 teaspoon chilli powder

500 g green prawns, peeled and deveined

Serves 4

SEAFOOD LASAGNE

Serves 6-8

CRAB MORNAY

Serves 6

125 g butter 11/2 cups plain flour 1 teaspoon dry mustard 4 cups milk

1. In a large bowl, melt butter for 1-2 minutes on HIGH.

2. Stir in flour and dry mustard. Cook for 1

500 g seafood marinara 1 packet precooked lasagne noodles

/2 cups grated tasty cheese

/2 minutes on HIGH.

3. Gradually stir in milk. Cook for 4-6 minutes on HIGH or until sauce is thick. Stir every 2 minutes.

4. Stir in marinara. Cook for 4-6 minutes on MEDIUM.

5. Dip noodles, individually into a large bowl of boiling water.

6. Layer noodles over base of a 2-litre rectanglar casserole dish.

7. Cover noodles with

/3 marinara sauce and 1/2 cup cheese.

Repeat process, ending with marinara sauce and cheese.

8. Cook for 17-19 minutes on MEDIUM.

9. Allow to stand for 10 minutes before serving.

SESAME PRAWNS

24 green king prawns (approx. 1 kg)

/4 cup port

/4 cup oil

/4 cup chopped parsley

Serves 4

3 shallots, finely chopped lemon pepper to taste

/2 cup toasted sesame seeds

6 bamboo skewers

1. Peel prawns, leaving tails intact, and devein. Place in a shallow dish.

2. Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns. Marinate for 1-2 hours.

3. Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.

4. Place skewers on a roasting rack. Cook for 8-10 minutes on MEDIUM. Turn over halfway.

5. Serve with satay sauce and rice.

350 g fresh crabmeat or 2 x 170 g

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

/3 cup plain flour

/2 teaspoon dry mustard

1 onion, finely chopped

/2 cup grated cheese

4 tablespoons tomato sauce

/2 teaspoon tobasco 2 teaspoons Worcestershire sauce 3 tablespoons cream

2 cups milk

1. In a large bowl, melt butter for 1 minute on HIGH. Stir in flour and mustard. Cook for a further 1 minute on HIGH.

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

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

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

5. Cook for 8-10 minutes on MEDIUM.

6. Serve in volavaunt shells with a garden salad.

GARLIC MUSSELS

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

GARLIC BUTTER

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

Serves 4 as entree

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

2. In a large bowl, cover mussels with wine, water and garlic. Cook for 14-16 minutes on MEDIUM or until open, removing from liquid as they open. Discard unopened mussels.

GARLIC BUTTER

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

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

/2 garlic sauce over mussels; toss well.

Pour

SQUID IN TOMATO AND WINE SAUCE

Serves 6

AVOCARDO SCALLOPS

Serves 4

500 g squid tube

/2 teaspoon meat tenderiser

(optional) 1 tablespoon cornflour 1 tablespoon olive oil

1 clove garlic, crushed 410 g can tomato purée

/4 cup dry white wine 2 tablespoons tomato paste 1 tablespoon chopped fresh basil

1 spring onion, chopped

1. Cut squid tube into rings. Sprinkle with combined meat tenderiser and cornflour. Refrigerate for 30 minutes.

2. Combine oil, onion and garlic. Cook for 1 minute on HIGH.

3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on HIGH.

4. Stir in squid. Cook for 8-10 minutes on MEDIUM, tossing every minute until squid is firm.

5. Sprinkle with fresh basil.

6. Serve with French bread and tossed salad.

BOUILLABAISSE

6 mussels 750 g scallops 500 g green prawns,

peeled and deveined

500 g firm fish fillets,

cut into bite-size pieces 5 crab sticks, sliced 6 oysters 1 tablespoon olive oil

1 clove garlic, crushed

/2 cups fish stock

425 g can tomatoes, puréed

/2 cup white wine

2 tablespoons tomato paste

/4 teaspoon turmeric grated rind of 1 lemon salt and pepper basil

Serves 8

1 onion, finely chopped

4 avocardos, halved 500 g scallops, halved 2 tablespoons butter 1 onion, finely chopped 1 Granny Smith Apple

/2 teaspoon cumin

/2 teaspoon coriander

/2 teaspoon turmeric

1 tablespoon flour

/2 cup cream 1 tablespoon fresh chives, chopped 2 tablespoons mozzarella cheese, grated 1 teaspoon paprika Lemon juice

1. Halve avocardos, remove seed and brush with lemon juice to prevent

browning.

2. In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric.

Cover and cook for 5-6 minutes on HIGH.

3. Stir in cream, blending well.

4. Add the scallops to the mixture and cook for a further 14-16 minutes on

MEDIUM. Stir during cooking and after cooking.

5. Scoop mixture into advocardo hallows. Sprinkle with mozzarella and paprika.

6. Cook for 1 minute on HIGH or until cheese has melted.

7. Garnish with Chives, serve hot.

1. Wash and clean seafood.

2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on HIGH.

3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for 8 minutes on HIGH, stirring halfway through cooking.

4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM HIGH or until mussels open. Discard any which stay closed.

5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and cook for 5-6 minutes on MEDIUM HIGH.

6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes on MEDIUM HIGH or until fish flakes.

7. Garnish with fresh basil.

VEGETABLES

CAULIFLOWER AU GRATIN

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

/2 cup grated cheese

paprika

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

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

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

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

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

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

/2 minutes on HIGH, stirring

EASY HOME-MADE RICE RISOTTO

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

e.g. carrots, zucchinis, mushrooms

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

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

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

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

Serves 4-6

Serves 6-8

SCALLOPED POTATOES

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

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

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

for 6-8 minutes on HIGH.

2. Drain off water.

3. Arrange sliced onion over potatoes.

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

with cheese and a little paprika if desired.

5. Cook uncovered, 6 minutes on MEDIUM HIGH.

HONEY CARROTS

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

1. Combine all ingredients in a casserole dish.

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

3. Stand covered for 3 minutes before serving.

4. Sprinkle with toasted sesami seeds.

1 teaspoon garlic, minced 1 teaspoon sesami seeds

VEGETABLE PLATTER

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

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

around the outside and the softer vegetables in the centre.

2. Cover with a lid or plastic wrap.

3. Cook for 4-6 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

Serves 4-6

Serves 4

POTATO, AVOCADO AND ONION SALAD

Serves 6

MINESTRONE

Serves 6

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

/2 cup mayonnaise 150 mL sour cream black pepper 1 large avocado, cubed chives

1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.

Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be tender but holding their shape). Drain.

2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 4-6

minutes on HIGH, stirring twice.

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

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

CHOKOS WITH SOUR CREAM AND BACON

2 rashers bacon, chopped 3 medium chokos (500 g), peeled, cored and thinly sliced 150 mL sour cream

/4 teaspoon dried basil leaves

/4 teaspoon dried oregano leaves

/2 cup grated tasty cheese 6 shallots, chopped

1. Cook bacon in a large bowl for 2-3 minutes on HIGH. Drain on absorbent

paper.

2. Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on HIGH

or until tender.

3. Combine sour cream, basil, oregano, cheese and shallots with chokos.

4. Sprinkle with bacon.

5. Cook for 1-2 minutes on HIGH.

Serves 4-6

60 g butter 2 onions, peeled and chopped 3 carrots, finely chopped 1 potato, peeled and chopped 3 sticks celery, chopped 2 zucchinis, chopped

/2 cup past a shells

1. Combine butter and onion in a large casserole dish. Cook for 2-3 minutes on HIGH.

2. Add carrots and potato. Cover and cook for 5 minutes on HIGH.

3. Add celery and zucchini. Cover and cook for 3 minutes on HIGH. Add stock, undrained tomatoes, salt and pepper to taste. Cook, covered, for 15-20 minutes on HIGH, stirring occasionally.

4. Serve hot, topped with parmesan cheese.

STUFFED BAKED POTATOES

4 large potatoes

/4 cup milk

/4 cup cream

/2 cup grated cheddar cheese 30 g butter 2 teaspoons dried parsley flakes

/4 teaspoon dry mustard paprika

1. Pierce potatos with a fork; place on turntable. Cook for 10-12 minutes on

HIGH. Stand in foil for 5 minutes.

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

spoon, leaving a thin shell.

3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix

well until no lumps remain.

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

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

until cheese is melted.

3 cups beef stock 2 x 400 g cans peeled tomatoes, chopped salt and pepper parmesan cheese 425 g can drained red kidney beans (optional)

Serves 4

HOT CURRIED SLAW

/2 large cabbage, finely shredded

1 large carrot, grated

/2 cup chicken stock 1 onion, peeled and halved 4 whole cloves 2 cloves garlic 2 bay leaves

1. In a large casserole dish, place cabbage, carrot, stock, onion halves with

cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for 10-12 minutes on HIGH, stirring halfway through cooking.

2. Remove onion and bay leaves.

3. Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder.

Cook for 45 seconds on HIGH.

4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread-

crumbs and dot with extra butter.

5. Cook, covered for 5-6 minutes on HIGH.

6. Serve hot.

salt and pepper 60 g butter 2 tablespoons plain flour 1 tablespoon curry powder

/4 cup cream

/4 cup dry breadcrumbs

2 teaspoons butter, extra

Serves 6-8

HONEY GINGERED VEGETABLES

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

/2 cup pecans

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

3-4 minutes on HIGH.

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

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

4. Spoon onto a serving plate. Sprinkle with pecans.

Serves 6

SQUASH WITH YOGHURT

500 g squash 200 g carton natural yoghurt 2 teaspoons seeded mustard ground black pepper

1. Wash and trim squash. Slice thinly, place in a pyrex pie plate.

2. Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice prior to adding yoghurt.

3. Combine yoghurt, mustard and pepper and gently fold through the squash.

4. Serve hot.

Serves 4-6

SUNSHINE BRUSSELS SPROUTS

500 g Brussels sprouts 30 g butter 1 small onion, finely chopped

/2 cup milk 4 egg yolks, lightly beaten (ensure all yolks have broken) 2 tablespoons lemon juice salt and pepper

1. Place Brussels sprouts into a pie plate.

2. Cover and cook for 3-5 minutes on HIGH.

3. Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.

4. Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick,

stirring every minute.

5. Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.

Serves 4

POTATOES PIZZAIOLA

Serves 4-6

CAULIFLOWER POLONAISE

Serves 4-6

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

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

2. In a small bowl, combine butter and garlic and cook for 30 seconds on HIGH.

3. Combine oregano and pepper to garlic mixture.

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

5. Cook, uncovered, for 10 minutes on HIGH, stirring halfway through cooking.

/2 teaspoon dried) oregano

500 g cauliflower 1 cup peanut butter 2 tablespoons honey 200 mL carton natural yoghurt 1 tablespoon parsley

/2 cup toasted pine nuts

1. Trim cauliflower and break into florets.

2. Place cauliflower in a 20 cm pie plate. Cover and cook for 4-6 minutes on HIGH.

3. Heat peanut butter and honey in a large jug for 40 seconds on HIGH.

4. Add yoghurt to the mixture, stir well.

5. Pour over cooked cauliflower. Sprinkle parsley, eggs and breadcrumbs and sprinkle over peanut butter sauce.

6. Cook for 3-4 minutes on HIGH or until hot.

7. Serve hot with toasted pine nuts sprinkled on top.

PUMPKIN SALAD

1 kg pumpkin, peeled and cubed 2 tablespoons water

/4 cup walnuts

6 shallots, chopped

/4 cup finely chopped parsley

/2 teaspoon nutmeg ground black pepper 1 cup mayonnaise

Serves 6-8

1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for

10-12 minutes on HIGH or until pumpkin is just cooked, but still firm.

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

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

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

DESSERTS

CALIFORNIAN APPLE CRUNCH

800 g can pie apple 11/2 cups White Wings buttercake mix 150 g hard butter, cut into thin slices 3 tablespoons brown sugar 3 tablespoons coconut 3 tablespoons crushed nuts 1 teaspoon cinnamon

1. Place pie apple in a shallow casserole dish.

2. Sprinkle evenly with dry cake mix.

3. Layer sliced butter over cake mix, covering completely.

4. Combine last 4 ingredients and sprinkle over sliced butter.

5. Cook for 9-11 minutes on HIGH.

6. Serve warm with whipped cream.

AUSTRALIAN FRUIT CAKE

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

1. Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes on HIGH, stirring once. Allow to cool slightly.

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

3. Pour into a greased 20 cm cake container.

4. Cook for 10-12 minutes on MEDIUM.

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

6. Cook a further 10-12 minutes on MEDIUM.

7. Stand 5-10 minutes before turning out.

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

1 cup plain flour, sifted 1 teaspoon baking powder salt

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

Serves 6-8

Serves 4-6

BAKED APPLES

/4 cup walnuts

/4 cup brown sugar

2 teaspoons mixed spice

1. Place walnuts, sugar and mixed spice in a blender or food processor, process until nuts are finely chopped.

2. Peel and core apples, brush with lemon juice.

3. Brush apples with butter. Toss in walnut mixture until evenly coated.

4. Place in base of a 20 cm pie plate. Fill centre of apples with any remaining walnut mixture.

5. Cook for 4-6 minutes on HIGH. Allow to stand for 5 minutes.

6. Serve with whipped cream.

4 large apples 2 tablespoons lemon juice 30 g butter, melted

Serves 4

CHOCOLATE CAKE

2 cups sugar

/4 cup cocoa

1 teaspoon baking powder

/2 cups milk

ICING

125 g butter 1 cup icing sugar 1 dessert spoon rum

1. Combine all ingredients together in a large bowl.

2. Beat together for 3 minutes on HIGH.

3. Pour into a greased microwave safe gugelhopf container.

4. Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.

5. Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

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

125 g philadelphia cheese 2 dessert spoons cocoa

CHOCOLATE SELF-SAUCING PUDDING

90 g butter 11/2 cups self-raising flour

/2 cups caster sugar

3 tablespoons cocoa powder

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

/2 cups boiling water

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

and butter. Mix until smooth.

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

Pour over mixture.

3. Cook for 9-11 minutes on HIGH.

4. Stand 5 minutes before serving.

5. Serve hot with icecream.

BREAD AND BUTTER PUDDING

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

/4 cup sultanas

/2 cups milk

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

/4 teaspoon nutmeg

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

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

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

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

4. Pour over bread mixture.

5. Sprinkle with brown sugar and nutmeg.

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

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

Serves 4-6

CARAMEL RICE PUDDING

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

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

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

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

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

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

6. Stand 5 minutes before serving.

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

CHOCOLATE MOUSSE

200 g cooking chocolate 2 tablespoons water 2 tablespoons rum

/4 cup caster sugar

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

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

3. Beat egg whites until stiff peaks form.

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

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

6. Serve decorated with cream and chocolate shavings.

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

Serves 4-6

Serves 4

CHARTS

DEFROSTING FROZEN FOODS

Procedure:

1. Remove wrapping from meat.

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

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

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

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

CUT

BEEF (Roast) Steaks Minced Beef

PORK (Roast) Chops Ribs Minced Pork

LAMB (Roast) Shoulder Chops

POULTRY Turkey (Whole) Chicken (Whole) Pieces Duck

MICROWAVE TIME

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

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

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

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

STANDING TIME

10-15 minutes

5-10 minutes 5-10 minutes

10-15 minutes

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

10-15 minutes 10-15 minutes

5-10 minutes

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

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Whole Fish

Scallops

Prawns

BREAD

2 slices 4 slices 6 slices Bread Rolls

PIES

Individual Whole

4-6 minutes/500 g

6-8 minutes/500 g

4-6 minutes/500 g

MICROWAVE TIME

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

MICROWAVE TIME

3-4 minutes 7-8 minutes

5 minutes

2-3 minutes

Place between paper towel directly on turntable.

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

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

Separate as soon as possible.

PROCEDURES

MICROWAVE OVEN ROASTING CHART

FOOD

BEEF Rare Medium Well done

VEAL Well done

PORK Well done

LAMB Medium Well done

CHICKEN Whole

CHICKEN Pieces

TURKEY Whole

COOKING TIME AND POWER LEVEL

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

33-35 minutes/kg at MEDIUM

29-31 minutes/kg at MEDIUM

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

16-21 minutes/kg at MEDIUM HIGH

12-13 minutes/500 g at MEDIUM

15-17 minutes/500 g at MEDIUM

INSTRUCTIONS

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

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

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

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

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

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

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

STANDING TIME

10-15 minutes

5-10 minutes

10-15 minutes

DUCK

12-14 minutes/500 g at MEDIUM

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

10-15 minutes

FRESH VEGETABLE CHART

VEGETABLE

Asparagus

Beans

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Mushrooms

500 g

500 g (2)

1 kg (4)

500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

41/2-5 minutes

31/2-4 minutes

41/2-5 minutes

51/2-61/2 minutes

61/2-71/2 minutes

14-15 minutes

31/2-4 minutes

COOKING PROCEDURE COOKING PROCEDURE

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

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

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

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

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

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

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

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

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

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

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

VEGETABLE

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables (canned)

AMOUNTAMOUNT

500 g

2 medium

4 small

2 medium

4 small

500 g

1 kg

500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

21/2-3 minutes

31/2-41/2minutes

41/2-5 minutes

4-6 minutes

31/2-4 minutes

5-6 minutes

11-12 minutes

21/2-3 minutes

31/2-4 minutes

4-5 minutes

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

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

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

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

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

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

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

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

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

FROZEN VEGETABLE CHART

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

2. Stir halfway through cooking.

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

Asparagus Beans (green, cut) Broccoli

Brussels sprouts Carrots (whole)

(sliced) Cauliflower

Corn (on cob)

(kernel)

Peas (green) Spinach Mixed Vegetables

WEIGHTVEGETABLE

4 pieces

(500 g)

500 g 500 g 500 g

500 g 500 g

500 g

500 g 250 g 500 g

MICROWAVE TIME

AT HIGH (100%)

6-7 minutes 61/2-7 minutes 61/2-7 minutes

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

61/2-7 minutes

61/2-7 minutes 4-41/2 minutes 61/2-7 minutes

SPECIAL PROCEDURES

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

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

Break apart as soon as possible.

RICE AND PASTA COOKING CHART

FOOD

1 cup white rice 1 cup brown rice 1 cup macaroni 250 g spaghetti 250 g fettuccine

/3 cup quick-cooking

oats 1 cup quick-cooking

oats

Procedure:

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

OTHER INGREDIENTS

2 cups hot tap water 2 cups hot tap water 4 cups boiling water 4 cups boiling water 4 cups boiling water

/4 cup cold tap water or milk

21/4 cups cold tap water or milk

10-12 minutes on HIGH 18-20 minutes on HIGH 10-12 minutes on HIGH

12-14 minutes on HIGH 10-12 minutes on HIGH

3-4 minutes on HIGH

43/4-51/2minutes on HIGH

COOKING TIME

GUIDE TO COOKING EGGS

SCRAMBLED EGG GUIDE

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

Cook

Egg(s)

1 2 3 4

Butter

1 tsp.

2 tsp. 1 tbsp. 1 tbsp.

Milk

1 tbsp. 1 tbsp. 2 tbsp.

/4 cup

MEDIUM

HIGH (70%)

1-11/2 min.

/2-2 min.

/2-3 min.

3-3

/2 min.

REHEATING CONVENIENCE DEFROSTING CONVENIENCE

– FOOD CHART

FOOD

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

Frozen Pasta Dinners (e.g. Lasagne)

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

Fruit Pie whole (frozen)

Fruit Pie individual (frozen) 135 g each

WEIGHT STANDING TIME

1 cup

2 cups

1 cup

2 cups

1 cup

2 cups

1 pie

4 pies

300-500 g

500-750 g

1 slice 2 slices 1 serve

1 serve

2 serves

1 2

600 g

1 2

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

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

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

COOKING TIME AND POWER LEVEL

SPECIAL INSTRUCTIONS

Stir after heating.

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

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

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

—

1-3 minutes

—

1-3 minutes

2-3 minutes

—

2 minutes

1-3 minutes

—

2-3 minutes

1-2 minutes

Pecan Pie whole (frozen)

Jam Donuts (frozen)

Danish Pastry whole (frozen)

NOTE: Room Temperature +20°C

Refrigerator Temperature +3°C Frozen Temperature -18°C

1 kg

2 4

400 g

3-31/2 minutes on MEDIUM HIGH

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

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

2-3 minutes

—

2-3 minutes

GLOSSARY OF TERMS

SPOON MEASURES

1 tablespoon = 20 mL 1 teaspoon = 5 mL

/2 teaspoon = 2.5 mL

/4 teaspoon = 1.25 mL

LIQUID MEASURES

Cups

1 cup = 250 mL = 8 fl. oz.

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

/3 cup = 80 mL =

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

CUP MEASURES

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

DRY INGREDIENTS

Metric

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

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

1000 g = 2 lb.

NOTE

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

• All spoon and cup measures are level.

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

unless otherwise specified.

Metric Imperial

(1 kg)

2.5 fl. oz.

Metric

Imperial

/2 oz.

Imperial

GENERAL INFORMATION

DEFROSTING

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

Once frozen meat is thawed, it begins to lose its juices. With a microwave oven you can thaw meat just before

you plan to cook it, thus preserving the quality. Microwave thawing doesn't mean a lot of fuss, but some

attention is needed to make sure that parts of food do not start to cook before the centre is thawed. MEDIUM LOW is fast enough to be convenient but gentle enough to give good results.

POULTRY Start thawing poultry breast-side down; shield warm

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

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

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

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

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

REHEATING

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

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

CASSEROLES Cover dish tightly. Stir several times during reheating,

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

MEATS Medium to thin slices reheat best. Cover meat with

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

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

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

VEGETABLES Wrap large, whole vegetable in microwave plastic wrap.

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

TOASTING

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

SESAME SEEDS

Place

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

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

RECONSTITUTING DRIED FOODS

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

and cook for 4 5 minutes before using.

/2-5 minutes on HIGH. Stand covered for

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

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

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

10 minutes on LOW.

COMMONLY ASKED QUESTIONS AND ANSWERS

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

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

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

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

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

POINTS TO REMEMBER

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

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

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

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

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

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

Just remember two rules:

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

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

• All food continues to cook after it leaves the micro

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

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

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

• When reheating foods always cover with a lid,

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

• Always pierce food that has a membrane – for

example eggs, tomatoes, potatoes and kidneys.

• Remember to cover vegetables with a lid or plastic

wrap when cooking.

HINTS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

large container to prevent boiling over.

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

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

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

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

Sharp R-380D User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual