Sharp R-390H, R-390S User Manual

Download

Page 1

OPERATION MANUAL

AND

COOKBOOK

MICROWAVE OVEN

MODEL

R-390H(S)

Page 2

GUARANTEE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

of the Company branches.

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

nearest service dealer.

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

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

Page 3

CONTENTS

Guarantee Inside of front cover

page

INTRODUCTION

Thank you for buying a Sharp Microwave Oven.

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

The manual is divided into two sections:

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

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

Introduction 1

Important Safety Instructions 2

Installation Instructions 4

Oven Diagram 4

Operation of Touch Control Panel 5

Control Panel Display 5

Touch Control Panel Layout 5

Before Operating 6

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme During Cooking

Manual Operations 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Increasing Time During a Cooking Programme

Automatic Operations 10

Notes for Automatic Operations 10

Instant Action 10

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

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

Express Defrost 11

Easy Defrost 12

Other Convenient Features 13

Less/More Setting 13

Timer 14

Child Lock 14

Demonstration Mode 14

Alarm 14

Care and Cleaning 15

Service Call Check 15

Specifications 15

Cooking Guides 1-N

Quick Reference Guide See last page

Page 4

IMPORTANT SAFETY INSTRUCTIONS

READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.

Warning

To avoid the danger of fire

1. The microwave oven should not be left unattended during operation. Power levels that are too high or cooking times that are too long may overheat foods resulting in a fire.

2. This oven is not designed to be built-in to a wall or cabinet.

3. The electrical outlet must be readily accessible so that the unit can be unplugged easily in an emergency.

4. The

5. It is recommended that a

9. If food being heated in the oven begins to smoke,

10. Use only microwave-safe

11.

12.

13.

14. Do not block the ventilation openings.

15.

16.

17. To make

18.

19.

20. Do not put things on top or cover the outer cabinet.

21. To avoid overheating and fire, special care must be

AC power supply must be 220V, 50Hz.

separate circuit serving

only this appliance be provided. Do not place the oven in areas where heat is

generated. For example, close to a conventional oven.

Do not install the oven in an area of high humidity or where moisture may collect.

Do not store or use the oven outdoors.

DO NOT OPEN THE DOOR. Turn off and unplug the oven and wait until the food has stopped smoking. Opening the door while food is smoking may cause a fire.

containers and utensils.

Do not leave the oven unattended when using disposable plastic, paper or other combustible food containers.

Clean the waveguide cover, the oven cavity, the turntable and roller stay after use. These must be dry and free from grease. Built-up grease may overheat and begin to smoke or catch fire.

Do not place flammable materials near the oven or ventilation openings.

Remove all metallic seals, wire twists, etc., from food and food packages. Arcing on metallic surfaces may cause a fire.

Do not use the microwave oven to fry with oil or heat oil for deep frying. The temperature can not be controlled and the oil may catch fire.

popcorn, use only special microwave

makers. Do not store food or any other items inside

the oven. Check the settings after you start the oven to

ensure the oven is operating as desired.

taken when cooking or reheating foods with a high sugar or fat content, for example, Sausage rolls, Pies or christmas pudding.

To avoid the possibility of injury

1. Do not operate the oven if it is damaged or malfunctioning. Check the following before use. (1) The door (not warped) (2) The hinges and safety door latches

(not broken or loose) (3) The door seals and sealing surfaces (4) The oven cavity (not dented) (5) The power supply cord or plug Do not try to adjust or repair the oven yourself.

2. It is hazardous for anyone other than a qualified service technician trained by SHARP to carry out any service or repair operation. Especially those which involve the removal of a cover which gives protection against exposure to microwave energy are very hazardous. Do not operate the oven with the door open

3. or alter the safety door latches in any way. Do not operate the oven if there is an object

4. between the door seals and sealing surfaces. Do not allow grease or dirt to build up on

5. the door seals and sealing surfaces.

6. Individuals with with their doctor or the manufacturer of the pacemaker for precautions regarding microwave ovens.

PACEMAKERS should check

To avoid the possibility of electric shock

1. Under no circumstances should you remove the outer cabinet.

Never spill or insert any objects into the door lock

2. openings or ventilation openings. In the event of a spill, turn off and unplug the oven immediately, and call a SERVICE CENTRE APPROVED BY SHARP.

Do not immerse the power supply cord or plug in

3. water or any other liquid.

Do not let the power supply cord hang over the

4. edge of a table or counter.

Keep the power supply cord away from heated

5. surfaces.

6. If the oven lamp fails, consult your dealer or a qualified service technician trained by SHARP.

7. 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.

Page 5

To avoid the possibility of explosion and sudden boiling

1. Never use sealed containers. Remove seals and lids before use. Sealed containers can explode due to a build up of pressure even after the oven has been turned off.

When boiling water or other liquids, use a widemouthed container to allow bubbles to escape. It is advisable to insert a glass rod or other similar utensil to prevent sudden boiling (resulting in splashing or burning).

Do not cook eggs in their shells. They may explode. The explosion may damage the oven or injure yourself. To cook or reheat eggs which have not been scrambled or mixed, pierce the yolks and whites, or the eggs may explode. Shell and slice hard boiled eggs before reheating them in the microwave oven.

Pierce the skin on such foods as potatoes, sausages and fruit before cooking, or they may explode.

5. Do not use excessive amount of time to heat.

6. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids.

7. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting a spoon or other utensil into the container.

To avoid the possibility of burns

1. Use potholders or oven gloves when removing food from the oven to prevent burns.

2. Always cooking bags, etc., away from the face and hands to avoid steam burns.

3. Always when opening it to avoid burns from escaping steam and heat.

Slice stuffed baked foods after heating to release steam and avoid burns.

5. Stir the food and the contents of cooking containers, and giving them to infants, young children or elderly people to avoid internal burns.

6. Do not catch the utensil, your clothes or accessories on the door safety latches when you take out the food from the oven.

open containers, popcorn makers, oven

stand back from the oven door

test their actual temperature before

To avoid misuse by children

1. 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 or improper use.

2. Children should use ovens only under the vision of adults.

Do not lean or swing on the oven door. Do not play with the oven or use it as a toy. Young children should be supervised to ensure that they do not play with the oven.

4. Children should instructions : use of potholders, careful removal of food coverings; pay special attention to packaging (e.g. self-heating materials) designed to make food crisp because they may be extra hot.

be taught all important safety

super-

Other warnings

Never modify the oven in any way. Do not move the oven while it is in operation.

3. This oven is for not suitable for commercial or laboratory use.

4. This appliance is not intended for use by young children or infirm persons without supervision.

Caution

1. Never operate the oven empty except the directed case in the operation manual. Doing so may damage the oven.

2. When using a browning dish or self-heating material, always place a heat-resistant insulator such as a porcelain plate under it to prevent damage to the turntable and roller stay due to heat stress. The preheating time specified in the dish’s instructions must not be exceeded.

3. Do not use metal utensils for MICROWAVE cooking, which reflect microwaves and may cause electrical arcing. Do not put cans in the oven.

4. Use small pieces of aluminium foil to shield food to prevent over cooking. Keep foil at least 2 cm from the oven walls.

5. Use only the turntable and the roller stay designed for this oven.

6. To prevent the turntable from breaking: (a) Before cleaning the turntable with water,

leave the turntable to cool.

(b) Do not put hot foods or hot utensils on the cold

turntable.

hot turntable.

7. Do not place anything on the outer cabinet during operation.

home food preparation only. It is

- To prevent trouble with the oven or damage.

Note

1. If you are not sure how to connect your oven, please consult a qualified electrician.

2. Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe the correct electrical connection procedure.

3. Water vapour or drops may occasionally form on the oven walls or around the door seals and sealing surfaces. This is a normal occurrence and is not an indication of leaking of microwaves or a malfunction.

4. The cooking times given in the cook book are just for your guidance, and will vary according to altitude, food structure or food size.

Page 6

INSTALLATION INSTRUCTIONS

1. Remove all packing materials from the oven cavity and the feature sticker from the oven door panel (if available). 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 cooking guide

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 space of at least 15cm from top of the oven for air ventilation. This oven is not designed to be built-in to a wall or cabinet.

5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal injury for failure to observe the correct electrical connecting procedure. The A.C. voltage and frequency must be single phase 220V, 50Hz.

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

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

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

shock may occur.

Green-and-yellow : Earth Blue : Neutral Brown : Live

or coloured green or green-and-yellow.

OVEN DIAGRAM

1. Door open button

2. Oven lamp

3. Door hinges

4. Door safety latches

5. See through door

6. Door seals and sealing surfaces

7. Coupling

8. Waveguide cover (Do not remove)

9. Control panel (See page 5)

10. Liquid crystal display

11. Ventilation openings

12. Power supply cord

13. Rating plate

14. Turntable

15. Roller stay

Page 7

OPERATION OF TOUCH CONTROL PANEL

The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control panel.

An entry signal tone should be heard each time you press the control panel to make a correct entry.

In addition an audible signal will sound for approximately 2 seconds at the end of the cooking cycle, or 4 times when cooking procedure is required.

Control Panel Display

Indicators

Touch Control Panel Layout

1. INSTANT ACTION PADS

Press to cook or reheat 8 popular menus.

2. EXPRESS DEFROST PAD

Press to select the Express Defrost menu.

3. EASY DEFROST PAD

Press to select the Easy Defrost menu.

4. NUMBER PADS

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

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

6. TIMER/CLOCK PAD

Press to set clock, timer,

child lock or demonstration mode.

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

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

Page 8

BEFORE OPERATING

Getting Started

Step

Plug the oven into a power point. Ensure the oven door is closed.

Procedure Pad Order Display

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

Clock Setting

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

Step

Press the TIMER/CLOCK pad.

Procedure Pad Order Display

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

Flashing eights

STOP

CLEAR

Only the dots will remain.

TIMER

CLOCK

The dots (:) will flash on and off.

Press the TIMER/CLOCK pad again.

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

TIMER

CLOCK

Stop/Clear

Press the STOP/CLEAR pad once to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

To Cancel a Programme During Cooking

Press the STOP/CLEAR pad twice.

Page 9

MANUAL OPERATIONS

Microwave Time Cooking

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

–

10%

–

(LOW)

Power level

Display

Examples of foods typically cooked on microwave oven power level

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

If a power level is not selected, then 100% power is automatically used. * Suppose you want to time cook for 2 minutes 30 seconds on100% power.

Step

Enter desired cooking time.

Procedure Pad Order Display

–

Keeping food warm

–

30%

–

(MEDIUM

–

LOW)

–

– –

–

Defrost

–

Softening

–

butter

–

50%

–

(MEDIUM)

–

Casseroles

–

(MEDIUM

–

– –

–

Cakes

–

Muffins

–

Slices

–

Seafood

Press the INSTANT COOK/START pad.

INSTANT COOK

START

70%

HIGH)

START will flash on and off.

The timer begins to count down.

–

100%

–

(HIGH)

–

– –

–

Vegetables

–

Rice/Pasta

–

Fruit

–

To lower the power press the POWER LEVEL pad until desired power level is displayed.

* Suppose you want to cook Fish Fillets for 10 minutes on 50% power.

Step

Enter desired cooking time.

Procedure Pad Order Display

START will flash on and off.

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

times).

Press the INSTANT COOK/START pad.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer begins to count down.

If the door is opened during cooking process, the cooking time in the readout automatically stops. The cooking time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.

If you wish to know the power level during cooking, press the POWER LEVEL pad. As long as your finger is touching the POWER LEVEL pad, the power level will be displayed. If more than 40 minutes is entered, the microwave power will be reduced after 40 minutes to avoid overheating.

Page 10

Sequence Cooking

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

Step

Enter desired cooking time.

Procedure Pad Order Display

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

times).

For second sequence, enter desired time for cooking time.

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

Press the INSTANT COOK/START pad.

START will flash on and off.

POWER

LEVEL

x 3

INSTANT COOK

START

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

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

Instant Cook™

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

Step

Press the INSTANT COOK/START pad.

Within 3 minutes of closing the door.

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

Procedure Pad Order Display

INSTANT COOK

START

The timer begins to count down.

Page 11

Increasing Time During a Cooking Programme

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

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

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

Step

Enter desired cooking time.

Procedure Pad Order Display

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

(for 50% press three times)

Press the INSTANT COOK/START pad.

Press the INSTANT COOK/START pad twice to increase the cooking time by two

minutes.

START will flash on and off.

POWER

LEVEL

x 3

INSTANT COOK

START

The timer starts to count down.

INSTANT COOK

START

x 2

Page 12

AUTOMATIC OPERATIONS

Notes for Automatic Operations

1. When using the automatic features, carefully follow the instructions provided in each MENU GUIDE to achieve the best result. If the instructions are not followed carefully, the food may be overcooked or undercooked or displayed.

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

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

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

5. To avoid children's misuse, each INSTANT ACTION pad can be used only within 3 minutes of a preceding operation.

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

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

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

would become 1.7kg.

Instant Action

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

3 and 4 of the cooking guides.

may be

* Suppose you want to cook 2 Jacket Potatoes.

Step

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

Procedure Display

Open the door. Turn over potatoes. Close the door.

Press the INSTANT COOK/START pad.

Pad Order

JACKET POTATO

x 2

After about 2 sec.

The cooking time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and CHECK will flash on and off.

START will flash on and off.

INSTANT COOK

START

The cooking time will begin counting down. When it reaches zero, the oven will "beep".

Page 13

Express Defrost

EXPRESS DEFROST

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

Step

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

Press the INSTANT COOK/START pad.

Procedure Pad Order Display

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

Close the door.

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

EXPRESS DEFROST

x 2

INSTANT COOK

START

The defrosting time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and CHECK will flash on and off.

5 of the

Press the INSTANT COOK/START pad.

START will flash on and off.

INSTANT COOK

START

The defrosting time will begin counting down. When it reaches zero, the oven will "beep".

Page 14

Easy Defrost

EASY DEFROST

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

Step

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

Press the number pads to enter weight.

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

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

EASY

DEFROST

x 4

INSTANT COOK

START

6 of the cooking guides.

KG will flash on and off.

KG stops flashing and START will flash on and off.

The defrosting time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and CHECK will flash on and off.

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

Press the INSTANT COOK/START pad.

START will flash on and off.

INSTANT COOK

START

The defrosting time will begin counting down. When it reaches zero, the oven will "beep".

Page 15

OTHER CONVENIENT FEATURES

Less/More Setting

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

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

(1) INSTANT ACTION * Suppose you want to reheat 1 cup of Beverage for less time than the standard setting.

Step

Procedure Pad Order Display

Press the BEVERAGE pad once.

Press the POWER LEVEL pad twice within 2 seconds.

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

Step

Press the EASY DEFROST pad four times for Chicken Pieces.

Procedure Pad Order Display

Press the number pads to enter weight.

BEVERAGE

x 1

POWER

LEVEL

x 2

EASY

DEFROST

x 4

Press the POWER LEVEL pad once.

POWER

LEVEL

x 1

Press the INSTANT COOK/START pad.

For EXPRESS DEFROST select the menu using the EXPRESS DEFROST pad instead of the EASY DEFROST pad in step 1 and go to step 3.

INSTANT COOK

START

Page 16

Timer

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

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

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

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

Step

Enter desired time.

Procedure

Pad Order

Display

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

Press the TIMER/CLOCK pad .

TIMER

CLOCK

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

will appear in the

display.

Child Lock

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

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

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

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

and press the INSTANT COOK/START pad and hold

Demonstration Mode

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

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

To cancel, press the TIMER/CLOCK pad, and the STOP/CLEAR pad.

Alarm

Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times and

will flash on and off 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.

Page 17

CARE AND CLEANING

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

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

Exterior:

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

Door:

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

Touch Control Panel:

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

Interior walls:

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

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

SERVICE CALL CHECK

Please check the following before calling for service:

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

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

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

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

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

(Put your hand over the rear ventilation openings.)

C. Does the turntable rotate? YES _______ NO _______

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

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

indicator go off? YES _______ NO _______

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

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

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

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

SPECIFICATIONS

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

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

measuring output power.

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

Standard CISPR11.

*** Internal capacity is calculated by measuring maximum width, depth and height. Actual capacity for

holding food is less.

Single phase 220V, 50Hz

1.60kW

1100 W* (IEC test procedure)

2450 MHz** (Class B/Group 2)

520mm(W) x 302mm(H) x 426mm(D)

374mm(W) x 227mm(H) x 399mm(D)***

34 litre***

Turntable (ø335mm tray) system

Approx. 17 kg

Page 18

RECIPESEASY DEFROST

MENU GUIDE

5 6 7 ~

MENU GUIDE

EXPRESS DEFROST

COOKING GUIDES

3 , 4

MENU GUIDE

INSTANT ACTION

AND

COOKWARE

UTENSIL GUIDE

CONTENTS COOKING GUIDE

HELPFUL HINTS

Page 19

EGG

TOMATO

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

cooking time.

2. TURNING

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

allow steam to escape.

4. PIERCING

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.

6. STANDING TIME

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.

8. SIZE

Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.

10. FAT AND BONE

HELPFUL HINTS

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.

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.

12. QUANTITY

Your microwave oven is capable of heating food and beverages very quickly

therefore, it is very important that you select the appropriate cooking time and

power level for the type and quantity of food to be heated. If you are unsure

of the cooking time and power level required, begin with low cooking times

and power levels until the food is sufficiently heated evenly throughout.

14. GENERAL

CHICKEN

LID PAPER TOWELPLASTIC WRAP

Arrange foods carefully. Place thickest areas toward outside of dish.

1. THE ARRANGEMENT

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, Casse-

roles, or when Reheating.

3. COVERING

Use to cover foods:

Shield using small pieces of aluminium foil to shield thin areas of meat, fish

and poultry or edges of cakes to prevent overcooking.

5. SHIELDING

FISH

Stir foods from the outside to the centre of the dish, once or twice during

cooking if possible.

Eg. Casseroles and Sauces.

7. STIRRING

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.

9. DENSITY

Frozen or refrigerated foods take longer to heat than food at room tempera-

ture. Cooking times in this book are based on normal storage temperatures.

Since rooms, refrigerators and freezers differ in temperature, check cooking

result at the minimum time.

11. STARTING TEMPERATURE

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.

13.CONDENSATION

Page 20

AdviceUseUtensil

COOKWARE AND UTENSIL GUIDE

GLASSWARE

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

CERAMIC

• Most ovenproof china, and ceramics, are suited.

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

• Avoid using antique pottery.

• If unsure, check with the manufacturer.

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

• Microwave energy is reflected by metal.

• Plastic wrap can be used to cover food.

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

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

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

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

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

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

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

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

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

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

• Ideal for cooking, reheating and defrosting.

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

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

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

YES

GLASSWARE/CERAMIC

(HEAT RESISTANT)

METAL COOKWARE

YES

FOR

)

MICROWAVE

PLASTIC WRAP/

SAFE ONLY

OVEN BAGS

(

ALUMINIUM FOIL

SHIELDING

STRAW AND WOOD

YES

PAPER

YES

PLASTIC COOKWARE

MICROWAVE SAFE

YES

BROWNING DISH

THERMOMETERS

YES

MICROWAVE SAFE

CONVENTIONAL

•

Page 21

Time

Standing

(minutes)

Procedure

• Cover with plastic wrap.

• After cooking, stand covered.

1 - 3

and off.

• No cover

• Place on the outside of turntable.

• After reheating, stir.

• Place upside down on the turntable.

Turn pies over and press start to continue cooking.

• Cover with paper towel.

• The oven will "beep" and stop. CHECK will flash on

• After cooking, stand.

1 - 5

following way: hard vegetables around the outside,

soft vegetables in the centre, medium vegetables in-

• Place pizza on paper towel on the turntable.

• Wash the vegetables.

• Cut potatoes into small pieces.

between.

• Arrange the vegetables in a shallow dish in the

• Cover with glass lid or plastic wrap.

• After cooking, stir then stand covered.

NOTE: Use MORE setting for potato.

Initial

(approx.)

Temperature

Quantity

INSTANT ACTION MENU GUIDE

(Unit per pressing each

Refrigerated

1 serve

1 serve,

approx. 400 g

( )

INSTANT ACTION pad)

+ 20°C

Room temperature

1–4 cups

(1 cup, 250 ml)

Broccoli

Coffee

Water

– 18°C

Frozen

1 piece,

1–4 pieces

Pasties

+ 3°C

approx.

160–200 g

1 – 4 pieces

()

+ 3°C

Refrigerated

1 piece,

Refrigerated

(0.2 kg)

0.2–1.0 kg

approx. 90 g

( )

hard vegetables

medium vegetables

soft vegetables

MEAT POTATO VEGETABLES

175-180g 125g 100g

Dinner Plate +3°C

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.

Beef, Lamb sliced 2 varieties

Chicken, T-Bone eg. sliced Carrot, Zucchini

Beverage

includes: Tea

Reheat Pie

includes: Pies

Reheat Pizza

Fresh Vegetables

Carrots

Potato

Beans

Brussels Sprouts

Broccoli

Cauliflower

Zucchini

Spinach

Cabbage

Page 22

Time

Standing

(minutes)

Procedure

1 - 5

much as possible.

following way : hard vegetables around the outside,

soft vegetables in the centre, medium vegetables in-

• Before cooking, separate vegetables eg. broccoli as

between.

• Arrange the vegetables in a shallow dish in the

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

3 - 10

bowl and cover with hot soup

and off.

Turn potatoes over and press start to continue

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

cooking.

• The oven will "beep" and stop. CHECK will flash on

• After cooking , stand, covered with aluminium foil.

• Wash rice thoroughly until water runs clear.

• Place into a Pyrex®

3 - 5

stock (for rice) or with hot tap water (for rice or pasta).

and off.

Stir and press start to continue cooking.

• Cook uncovered.

• The oven will "beep" and stop. CHECK will flash on

• After cooking, stand and stir.

Initial

– 18°C

Frozen

(approx.)

Temperature

(0.2 kg)

Quantity

0.2-1.0 kg

INSTANT ACTION pad)

(Unit per pressing each

medium vegetables

hard vegetables

+ 20°C

Room temperature

1 piece,

1–10 pieces

soft vegetables

hot tap water

or soup stock

approx. + 60°C

)

/2 cup

1 serve,

1–4 serves

approx. 150 g

( )

(

4 serves

3 serves

2 serves

1 serve

Dry Pasta

2 cups

/2 cups

1 cup

/2 cup

4 cups

3 cups

/2 cups

4 cups

3 cups

/2 cups

2 cups

Carrots

Beans

Brussels Sprouts

Broccoli

Cauliflower

Corn

Frozen Vegetables

Green Peas

Mixed Vegetables

Jacket Potato

Potato (whole)

Serve

Rice / Pasta

includes: White Rice

Rice/Pasta

Soup stock or

Hot tap water

for Rice

Hot tap water

for Pasta

Page 23

Time

Standing

(minutes)

Procedure

CHECK will flash on and off. Turn over and separate into

pieces.

• Place fish fillets on a defrost rack.

• The oven will "beep" and stop,

• Press start to continue defrosting.

EXPRESS DEFROST MENU GUIDE

(kg's)

Quantity

CHECK will flash on and off. Turn over and separate into

• After defrost time, stand covered with aluminium foil.

pieces.

• Press start to continue defrosting.

• Place chicken fillets on a defrost rack.

• The oven will "beep" and stop,

CHECK will flash on and off. Remove defrosted portions

of mince, turn over and shield edges with foil strips.

• Place sausages / minced meat on a defrost rack.

• The oven will "beep" and stop,

• After defrost time, stand covered with aluminium foil.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

NO.

Fish Fillets 0.5

Chicken Fillets 0.5

Sausages / Minced Meat 0.5

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.

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

Page 24

Time

Standing

(minutes)

Procedure

turn over and shield edges with foil strips. 10 - 30

CHECK will flash on and off.

turn over and shield the warm portions of remaining pieces.

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. 5 - 30•The oven will "beep" and stop,

Remove defrosted pieces,

• Press start to continue defrosting.

CHECK will flash on and off.

The oven will "beep" and stop,

Remove defrosted portions of mince,

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

CHECK will flash on and off. 5 - 60

Turn over and shield the warm portions.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

EASY DEFROST MENU GUIDE

(kg's)

Quantity

min-max

CHECK will flash on and off.

Turn over and shield the warm portions. 5 - 50

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

• Press start to continue defrosting.

• Place breast side down on a defrost rack.

• After defrost time, stand covered with aluminium foil.

• The oven will "beep" and stop,

CHECK will flash on and off. 5 - 15

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

• Place chicken pieces on a defrost rack.

• The oven will "beep" and stop,

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

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

Chops •

NO.

Beef •

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

Beef/Pork 0.5 - 3.0 • Place joint with lean side face upwards (if possible) on a defrost rack.

Lamb 0.5 - 2.5 • The oven will "beep" and stop,

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

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

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

For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary

interleave with freezer plastic to separate layers. This will ensure even defrosting.

Food not listed in the Guide can be defrosted using 30 % setting.

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

It is also a good idea to label the packs with the correct weights.

Page 25

MEAT

Serves 8

/4 cups milk

/4 cup tomato paste

240 g jar neopolitana sauce

1 cup fresh button mushrooms, sliced

2 cloves garlic, crushed (optional)

LASAGNE

30 g butter

1 onion, chopped

1 kg topside mince

MEAT SAUCE INGREDIENTS

VEGETABLES

CAULIFLOWER AU GRATIN r

EASY HOME-MADE RISOTTO r

1 tablespoon fresh oregano

SALAD t

HONEY CARROTS r

HONEY GINGERED VEGETABLES t

POTATOES PIZZAIOLA t

POTATO, AVOCADO AND ONION

/3 cup flour

90 g butter

CHEESE SAUCE INGREDIENTS

PUMPKIN SALAD t

SCALLOPED POTATOES r

STUFFED BAKED POTATOES t

RECIPES

stirring every 2 minutes. Drain excess fat.

125 g tasty cheese, grated

200 g packet instant lasagne noodles

100 g mozzarella cheese, grated

MEAT SAUCE METHOD

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

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

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

VEGETABLE PLATTER r

DESSERTS

AUSTRALIAN FRUIT CAKE y

BREAD AND BUTTER PUDDING y

CARAMEL RICE PUDDING y

CHOCOLATE MOUSSE y

CHOCOLATE CAKE y

flour; cook for further 40-50 seconds on HIGH.

CHEESE SAUCE METHOD

1. Melt butter in a medium sized Pyrex bowl for 40-50 seconds on HIGH. Stir in

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

3. Stir in tasty cheese.

CHARTS

DEFROSTING

FRESH VEGETABLE CHART o

FROZEN VEGETABLE CHART p

sauce.

TO ASSEMBLE

1. Use a 3-litre deep casserole dish

2. Stand lasagne sheets in hot water for 5 minutes, then cover base of dish.

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

GENERAL INFORMATION s-f

GLOSSARY OF TERMS s

GUIDE TO COOKING EGGS p

DEFROSTING CONVENIENCE-FOOD CHART

MICROWAVE OVEN ROASTING CHART

REHEATING CONVENIENCE

continue cooking for a further 10 minutes on MEDIUM HIGH.

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

5. Sprinkle with mozzarella cheese.

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

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

RICE AND PASTA COOKING CHART

INDEX

MEAT

BEEF STROGANOFF 8

CHILLI CON CARNE 9

GOLDEN CURRY SAUSAGES 8

HONEY ROAST LAMB 9

INDIAN CURRY LAMB 9

ITALIAN SPAGHETTI SAUCE 9

LASAGNE 7

SHEPHERD'S PIE 8

VEAL AND AUBERGINE 8

POULTRY

CHICKEN AND PENNE SALAD 0

CHICKEN FILLET BURGERS 0

LEEK SEASONING

CHICKEN IN A POT 0

CHICKEN WITH BACON AND 0

HONEY CHICKEN LEGS q

CRUNCHY CAMEMBERT CHICKEN

ROAST CHICKEN q

SEASONED CHICKEN PARCELS q

TANDOORI CHICKEN q

SEAFOOD

CHEESY SALMON CANNELLONI w

CRAB MORNAY e

GARLIC MUSSELS e

GARLIC PRAWNS w

SEAFOOD LAKSA w

SEAFOOD MARINARA e

SESAME PRAWNS e

SMOKED SALMON TAGLIATELLE w

Page 26

Serves 6

/2 cups beef stock

/4 cup red wine

100 g mushrooms, thinly sliced

300 mL sour cream

/2 cup plain flour

salt and pepper

1 onion, finely chopped

BEEF STROGANOFF

1 kg rump steak, cut into strips

2 tablespoons tomato purée

3-litre casserole dish.

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

Serves 4-6

3 shallots, sliced

1 yellow capsicum, sliced

420 g can peeled tomatoes

2 tablespoons continental parsley,

chopped

2 tablespoons tomato paste

MEDIUM.

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

5. Serve with boiled rice.

VEAL AND AUBERGINE

4 rashers bacon, chopped

well to coat the veal.

dish.

(aubergine). Mix well. Cover and cook for 25-32 minutes on MEDIUM,

stirring 2-3 times during cooking.

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

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

3. Add the bacon, shallots, tomatoes, capsicum, tomato paste and eggplant

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

Serves 4-6

2 tablespoons plain flour

1 carrot, grated

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

2 tablespoons brown vinegar

/2 cups water

GOLDEN CURRY SAUSAGES

1 kg sausages

1 onion, finely sliced

2 tablespoons butter

3 teaspoons curry powder

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

Serves 6-8

2 tablespoons gravy powder

420 g can minestrone soup

1 tablespoon Worcestershire sauce

1 tomato, chopped

2 tablespoons parsley

60 g grated chedder cheese

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

tender. Stir halfway through cooking. Drain.

smooth consistency.

cooking. After cooled, slice into rounds.

together in a jug.

on HIGH, or until onions become transparent.

on MEDIUM.

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

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

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

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

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

6. Serve hot with Basmati rice and pappadums.

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

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

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

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

parsley. Mix well.

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

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.

Page 27

Serves 4-6

1 tablespoon vinegar

1 teaspoon sugar

375 g jar tomato paste

425 g can red kidney beans, drained

MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.

and kidney beans.

1 kg mince

1 large onion, finely chopped

825 g can peeled tomatoes

salt and pepper

CHILLI CON CARNE

1-2 teaspoons chilli powder

1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on

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

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

4. Serve with boiled rice.

Serves 4-6

1.5 kg leg of lamb

3 tablespoons honey

HONEY ROAST LAMB

1 tablespoon Dijon mustard

MEDIUM HIGH (for well done).

overcooking. Brush combined ingredients over leg of lamb. Allow to stand for

10 minutes covered with foil before carving.

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

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

Serves 4-6

100 g mushrooms, sliced

1 tablespoon chopped parsley

1 tablespoon fresh oregano leaves

1 tablespoon fresh basil leaves

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

and basil.

ITALIAN SPAGHETTI SAUCE

500 g topside mince

1 onion, chopped

/2 cup tomato paste

2 cloves garlic, crushed

410 g can whole tomatoes

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

cooking.

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

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

Serves 4-6

1 tablespoon curry paste

300 g can of chickpeas

INDIAN CURRY LAMB

1 small sweet potato, cubed

4. Serve over hot spaghetti.

1 onion, thinly sliced

parsley, chopped

3 cubed zucchini

2 tablespoons fresh coriander or

1 kg lamb, trimmed and cubed

1 cup chicken stock

1 teaspoon chicken stock powder,

extra

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

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

litre casserole dish.

dish and cover.

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

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

7. Stir through coriander, and serve.

Page 28

/4 cup wholemeal breadcrumbs

1 egg yolk

salt and pepper

20 g butter, melted, extra

Serves 6

CHICKEN WITH BACON

POULTRY

AND LEEK SEASONING Serves 4

No.15 chicken

60 g butter, melted

1 leek, finely chopped

1 rasher bacon, chopped

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

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

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

Serves 4-6

2 tablespoons tomato paste

2 chicken stock cubes

1 tablespoon soy sauce

salt and pepper

200 g mushrooms, sliced

MEDIUM HIGH.

No.15 chicken

20 g butter

4. Brush chicken with extra melted butter.

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

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

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

CHICKEN PENNE SALAD

Serves 4

/2 red capsicum, chopped

1 packet picador cheese (soft capsicum-flavoured cheese)

/2 yellow capsicum, chopped

1 cup chicken stock

1 stick celery, chopped

2 cups penne pasta

4 cups hot tap water

1 tablespoon fresh chives

as eggplant or roast capsicum

/4 cup grated vintage cheese

4 pieces of prosciutto

4 pieces of marinated vegetables such

TOPPING 2 MEDITERRANEAN

/4 cup Parmesan cheese

through cooking.

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

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

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.

for 2 minutes.

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

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

/4 cup plain flour

2 rashers bacon, finely chopped

CHICKEN IN A POT

1.5 kg chicken thighs

1 green capsicum, diced

cooking.

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

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

CHICKEN FILLET BURGERS

2 chicken breast fillets

1 pkt of chicken coating mix

30 g melted butter

1 slice ham, sliced in half

TOPPING 1 HAWAIIAN

2 slices pineapple, sliced in half

3 slices cheddar cheese

1. Brush fillets with butter.

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

3. Place chicken fillets onto a roasting rack.

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

5. Layer topping on chicken, finishing with cheese.

6. Cook for 4-6 minutes on MEDIUM.

7. Serve on a roll with salad.

Page 29

Serves 4

Serves 4-6

basil

/4 cup vintage cheddar, grated

SEASONED CHICKEN PARCELS

3 spring onions, chopped finely

Serves 4

2 Iarge chicken breasts

2 tablespoons finely chopped fresh

/2 cup fresh (white) bread crumbs

20 g melted butter

/2 cup pine nuts, chopped finely

1 clove garlic, crushed

1 egg yolk

100 g 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 12-14 minutes on MEDIUM HIGH. Turn over halfway during cooking.

7. Stand for 5 minutes, covered in foil.

Serves 6

/4 teaspoon cinnamon

/2 teaspoon turmeric

2 fresh red chillies, seeded

TANDOORI CHICKEN

/2 teaspoon nutmeg

1 bay leaf

1 onion

2 teaspoons paprika

2 cloves garlic, crushed

2 teaspoons crushed ginger

2 tablespoons lemon juice

6 chicken thighs, skin removed

200 g low-fat yoghurt

until smooth.

and paprika in a small bowl.

/2 teaspoon black pepper

3 teaspoons ground coriander

2 teaspoons ground cumin

2 whole cloves

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

Serves 4

leaf and cloves.

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

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

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

5. Cover and marinate overnight, stirring occasionally.

over halfway through cooking.

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

7. Serve with boiled rice.

/2 teaspoon freshly grated ginger

2 tablespoons oil

8 large chicken legs

HONEY CHICKEN LEGS

250 mL soy sauce

sesame seeds

bowl. Pour over chicken and marinate for 2-3 hours.

UM HIGH, turning over halfway through cooking.

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

2. Sprinkle with sesame seeds.

3. Arrange chicken legs on a roasting rack. Cook for 14-18 minutes on MEDI-

4. Allow to stand for 5 minutes.

2 tablespoons seeded mustard

No.15 chicken

CRUNCHY CAMEMBERT CHICKEN

125 g camembert cheese,

finely chopped

2 tablespoons honey

Tie chicken legs together.

/2 cup toasted, slivered almonds

2 rashers bacon, finely chopped

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

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

MEDIUM HIGH. Turn over halfway through cooking.

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

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

ROAST CHICKEN

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

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.

Page 30

Serves 4-6

Serves 4

and lemon juice and mix well.

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

CHEESY SALMON CANNELLONI

Serves 4-6

SEAFOOD

1 tablespoon fish sauce

1 packet of bean shoots

2 cloves garlic crushed

1 packet of vermicelli noodles

1,125 mL Fish Stock

1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon

ensure all sections of pasta are covered with sauce.

HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.

2. Place 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

5. Cook for 14 minutes on MEDIUM HIGH.

6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM

Serves 4

minutes.

24 green king prawns

3 tablespoons butter

3 cloves garlic, crushed

1 tablespoon chopped parsley

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

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

7. Sprinkle with chopped parsley to serve.

2 cloves garlic, crushed

GARLIC PRAWNS

2 small shallots, finely sliced

600 g thickened cream

1 tablespoon fresh dill

1 cup parmesan cheese

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

4. Serve in individual dishes sprinkled with parsley.

HIGH stirring once during cooking.

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

SEAFOOD LAKSA

1 tablespoon lemon grass, finely sliced

270 mL coconut cream

2 fish fillets or 300 g king prawns or both

1 tablespoon oil

1-2 tablespoons Laksa paste

1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on

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.

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

or until noodles collapse.

SMOKED SALMON TAGLIATELLE

500 g tagliatelle pasta

60 g butter

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

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

100 g smoked salmon

finely sliced

200 g snow peas, trimmed

100 g button mushrooms,

minutes on HIGH, stirring halfway. Drain pasta.

further 2 minutes on HIGH.

MEDIUM, stirring once during cooking.

1. Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12

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

4. In a large microwave safe bowl, place cream and cook for 5 minutes on

smoked salmon and dill. Stir gently until the pasta is well coated.

5. In a large shallow dish, combine pasta, snow peas, button mushrooms,

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

Page 31

Serves 6

/2 cup grated cheese

1 onion, finely chopped

350 g fresh crabmeat or 2 x 170 g

CRAB MORNAY

/2 teaspoon tobasco

4 tablespoons tomato sauce

2 teaspoons Worcestershire sauce

cans crab meat, drained

5 cloves garlic, crushed

3 tablespoons cream

/3 cup plain flour

/2 teaspoon dry mustard

60 g butter

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.

Serves 4 as entree

/4 cup cheese, tomato sauce,

tabasco, Worcestershire sauce, cream and garlic.

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

5. Cook for 8-10 minutes on MEDIUM.

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

3. Stir in onion, crab meat, salt and pepper,

6. Serve in volavaunt shells with a garden salad.

2 tablespoons butter

2 tablespoons olive oil

2 cloves garlic, crushed

GARLIC BUTTER

250 g mussels

250 g New Zealand mussels

GARLIC MUSSELS

pepper

barnacles with brush or knife; remove beards. Discard cracked, broken or

1 cup wine

2 cups water

1 clove garlic, crushed

1. Wash mussels under running water; remove all traces of mud, seaweed and

open mussel shells.

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

Discard unopened mussels.

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

/2 garlic sauce over mussels; toss well.

Pour

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.

Serves 6-8

300 g seafood marinara

3 fresh tomatoes, chopped

2 tablespoons cream

2 shallots, finely sliced

Serves 4

seconds on HIGH.

minutes on HIGH, stirring once during cooking. Allow to stand for 5 minutes.

Drain. Set aside.

MEDIUM, stirring once during cooking.

SEAFOOD MARINARA

1 tablespoon oil

1 clove garlic, crushed

100 g angel hair pasta

6 cups hot tap water

1. Place oil and garlic in a large microwave safe bowl and cook for 20-30

2. Place pasta and hot water in a large microwave safe bowl and cook for 10

3. Place 300 g marinara and tomatoes into oil and cook for 4-6 minutes on

4. Stir in cream and shallots and cook for 1-2 minutes on MEDIUM HIGH.

5. Stir and stand for 2 minutes before serving.

well. Cover and refrigerate for at least 2 hours.

wave safe roasting rack.

250 g prawns, peeled and deveined

1 tablespoon sesame oil

1 clove garlic, crushed

2 teaspoons kecap manis

SESAME PRAWNS

1 tablespoon sesame seeds

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

2. Combine the prawns, oil, garlic and kecap manis in a large bowl and stir

3. Thread the prawns onto microwave safe skewers and place on to a micro-

for 3-5 minutes on MEDIUM, turning after 2 minutes.

4. Sprinkle one side of the skewered prawns with half the sesame seeds. Cook

Page 32

Serves 4-6

Serves 4

1 teaspoon garlic, crushed

1 teaspoon sesame seeds

/3 of the sliced potatoes to cover the dish.

/3 of the grated cheese over the onion.

/2 of the sliced onion on top.

Serves 4

/2 large onion, sliced

1 cup grated tasty cheese

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

SCALLOPED POTATOES

Serves 4-6

250 ml thickened cream

VEGETABLES

paprika

salt and pepper to taste

1. In a medium casserole dish, place

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

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

2. Layer

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

3. Sprinkle

/2 minutes on HIGH, stirring

500 g carrots, sliced lengthwise

60 g butter

1 tablespoon honey

1. Combine all ingredients in a casserole dish.

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

3. Stand covered for 3 minutes before serving.

7. Cook uncovered for 10 minutes on MEDIUM HIGH.

8. Cook for a further 7 minutes on MEDIUM.

HONEY CARROTS

9. Stand for 5 minutes before serving.

Serves 6-8

4. Sprinkle with toasted sesame seeds.

200 g carrots, sliced

VEGETABLE PLATTER

200 g broccoli, cut into florets

around the outside and the softer vegetables in the centre.

100 g zucchini, sliced

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

2. Cover with a lid or plastic wrap.

3. Cook for 4-6 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

CAULIFLOWER AU GRATIN

500 g cauliflower florets

30 g butter

2 tablespoons flour

/2 cup grated cheese

1 cup milk

1 teaspoon mustard

until tender. Drain.

paprika

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

every minute.

EASY HOME-MADE RISOTTO

1 onion, diced

60 g butter

4 rashers bacon, diced

(or 1 cup cooked chicken or ham)

3 chicken or beef stock cubes

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

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

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

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

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

2 cups boiling water

e.g. carrots, zucchinis, mushrooms

1 cup long-grain rice, washed well

1 cup assorted finely chopped vegetables,

1. Place onion, butter and bacon in a 3-litre casserole dish. Cook for 3-4

minutes on HIGH. Stir well.

ingredients. Cover with a lid and cook for 23-25 minutes on HIGH. Do not stir

while cooking.

2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other

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.

Page 33

Serves 6

Serves 4-6

/2-1

/2 teaspoon dried) basil

2 teaspoons grated ginger

2 tablespoons honey

1 tablespoon soy sauce

2 teaspoons lemon juice

500 g butternut pumpkin, peeled and thinly sliced

1 cup frozen beans

HONEY GINGERED VEGETABLES

2 zucchinis, sliced

Serves 6

150 mL sour cream

black pepper

1 large avocado, cubed

chives, for garnish

on HIGH.

1 tablespoon sesame seeds

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

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

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

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

4 large potatoes

1 tablespoon butter

1 clove garlic, crushed

POTATOES PIZZAIOLA

425 g can tomatoes, roughly chopped

/2 brown onion, finely diced

2 teaspoons fresh (or

ground black pepper and salt to taste

1 anchovy, minced

1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl

Serves 4

/4 teaspoon dry mustard

paprika

30 g butter

2 teaspoons dried parsley flakes

minute on HIGH, stir halfway.

with 2 tablespoons of water, cover and cook for 6-8 minutes on HIGH,

stirring halfway through cooking. Drain.

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

coated.

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

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

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

Serves 6-8

/2 teaspoon nutmeg

1 tablespoon finely chopped parsley

ground black pepper

1 cup mayonnaise

Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be

tender but holding their shape). Drain.

POTATO, AVOCADO AND ONION SALAD

1 kg small new potatoes

1 large onion, sliced into rings

/2 cup mayonnaise

1 tablespoon caster sugar

1 tablespoon butter

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

minutes on HIGH, stirring twice.

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

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

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

/4 cup milk

/4 cup cream

4 large potatoes

STUFFED BAKED POTATOES

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

HIGH. Stand in foil for 5 minutes.

spoon, leaving a thin shell.

well until no lumps remain.

/2 cup grated cheddar cheese

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

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

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

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,

PUMPKIN SALAD

until cheese is melted.

/4 cup walnuts

1 kg pumpkin, peeled and cubed

6 shallots, chopped

2 tablespoons water

halfway through cooking

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

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.

Page 34

Serves 4-6

/2 cups milk

/2 teaspoon vanilla essence

/4 teaspoon nutmeg

4 eggs, lightly beaten

3 teaspoons brown sugar

Serves 4-6

1 tablespoon butter

1 tablespoon lemon juice

cinnamon sugar

Serves 4

3 egg whites

300 mL carton thickened cream

extra cream for decoration

30 g chocolate, grated

4 slices multigrain bread,

crusts removed

BREAD AND BUTTER PUDDING

Serves 4-6

DESSERTS

1 cup plain flour, sifted

1 teaspoon baking powder

/4 cup sultanas

butter

3 tablespoons caster sugar

/2 teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons brandy, extra

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

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.

4. Pour over bread mixture.

5. Sprinkle with brown sugar and nutmeg.

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

until tender. Stir halfway. Drain.

stirring every 30 seconds. (Caramel will boil over if not stirred.)

200 g cooking chocolate

1 cup rice

3 cups hot water

400 g can condensed milk

1. Place rice and water in a large Pyrex bowl. Cook for 10 minutes on HIGH, or

2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH,

CARAMEL RICE PUDDING

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

/4 cups plain flour

/2 cup oil

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

2 eggs

2 teaspoons vanilla

125 g philadelphia cheese

2 tablespoons water

CHOCOLATE MOUSSE

2 dessert spoons cocoa

/4 cup caster sugar

2 tablespoons rum

on HIGH, stirring halfway. Stir in sugar.

1. Place chocolate, water and rum in a large heatproof bowl. Melt for 1 minute

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

3. Beat egg whites until stiff peaks form.

into chocolate mixture.

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

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

6. Serve decorated with cream and chocolate shavings.

AUSTRALIAN FRUIT CAKE

1 kg mixed fruit

1 cup brown sugar

250 g butter, chopped

on HIGH, stirring once. Allow to cool slightly.

2 tablespoons brandy

4 eggs, lightly beaten

2 teaspoons parisienne essence

1. Combine the first 4 ingredients in a large bowl. Cover and cook for 4 minutes

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

(This will prevent the outside from overcooking before the centre is cooked.)

3. Pour into a greased 20 cm cake container.

4. Cook for 5 minutes on HIGH.

5. Using a 3 cm foil strip, place around the outside of cake plastic container.

/2 cups milk

6. Cook a further 5 minutes on HIGH.

7. Stand for 10 minutes before turning out.

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

/4 cup cocoa

CHOCOLATE CAKE

2 cups sugar

ICING

1 teaspoon baking powder

125 g butter

turning out.

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

5. Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

Page 35

Shield head and tail

with foil.

Separate and

5 minutes

Separate as soon as

rearrange halfway

through defrosting.

2-3 minutes

possible.

Separate as soon as

possible.

2-3 minutes

PROCEDURES

Place between paper towel

directly on turntable.

PROCEDURES

Remove from packaging.

Place between paper towel

on a rack. Turn over halfway.

Allow to stand

3-5 minutes before reheating.

CHARTS

MICROWAVE TIME

20-25 seconds

4-6 minutes/500 g

FOR SEAFOOD, BREAD AND PIES

6-8 minutes/500 g

4-6 minutes/500 g

40-45 seconds

DEFROSTING TIMES AND TECHNIQUES

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Whole Fish

Scallops

Prawns

STANDING TIME

BREAD

2 slices

5-10 minutes

10-15 minutes

4 slices

5-10 minutes

50-60 seconds

6 slices

5-10 minutes

MICROWAVE TIME

30-35 seconds per roll

Bread Rolls

5-10 minutes

3-4 minutes

PIES

Individual

5-10 minutes

10-15 minutes

7-8 minutes

Whole

20-30 minutes

10-15 minutes

MICROWAVE TIME

10-12 minutes/500 g

FOR MEAT AND POULTRY

DEFROSTING TIMES AND TECHNIQUES

Procedure:

1. Remove wrapping from meat.

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

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

4. Halfway through defrosting, remove any defrosted portions, e.g. steak,mince.

DEFROSTING FROZEN FOODS

Turn over and shield. Continue defrosting.

CUT

BEEF (Roast)

6-8 minutes/500 g

8-10 minutes/500 g

5-7 minutes/500 g

7-9 minutes/500 g

Steaks

Minced Beef

PORK (Roast)

Chops

Ribs

/2 minutes/500 g

/2-7

9-11 minutes/500 g

Minced Pork

8-10 minutes/500 g

7-9 minutes/500 g

LAMB (Roast)

Shoulder

Chops

POULTRY

8-10 minutes/500 g

8-9 minutes/500 g

8-12 minutes/500 g

8-10 minutes/500 g

Turkey (Whole)

Chicken (Whole)

Pieces

Duck

Page 36

10-15 minutes

STANDING TIME

INSTRUCTIONS

Tie meat with string. Season with cracked pepper.

Place fat-side down on a Rack. Turn over halfway through

5-10 minutes

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

10-15 minutes

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.

10-15 minutes

Season with 'Season All' or as desired. Place fat-side down

on a rack. Turn over halfway through cooking. Stand covered

10-15 minutes

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

10-15 minutes

carving.

Season as desired. Place chicken skin-side down on a rack.

10-15 minutes

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

10-15 minutes

with melted butter 2-3 times during cooking. Stand covered

with foil before carving.

Place duck breast-side down on a rack. Pierce skin to drain

excess fat. Turn over halfway through cooking. Stand

covered with foil before carving.

MICROWAVE OVEN ROASTING CHART

COOKING TIME AND POWER LEVEL

24-27 minutes/kg at MEDIUM

28-31 minutes/kg at MEDIUM

34-37 minutes/kg at MEDIUM

FOOD

BEEF

Rare

Medium

Well done

33-35 minutes/kg at MEDIUM

VEAL

Well done

29-31 minutes/kg at MEDIUM

PORK

Well done

17-21 minutes/kg at MEDIUM HIGH

22-25 minutes/kg at MEDIUM HIGH

LAMB

Medium

Well done

16-21 minutes/kg at MEDIUM HIGH

CHICKEN

Whole

12-13 minutes/500 g at MEDIUM

CHICKEN

Pieces

15-17 minutes/500 g at MEDIUM

TURKEY

Whole

12-14 minutes/500 g at MEDIUM

DUCK

Page 37

COOKING PROCEDURE

/3 cup water. Cook covered. Allow to

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

/2minutes

/2-3 minutes

3-4 minutes

AT HIGH (100%)

MICROWAVE TIME

/2-4 3

/2-5 minutes

stand 3 minutes before serving.

Peel and cut into serving-size pieces. Place

in a dish and cook covered. Allow to stand 3

minutes before serving.

Wash and shred. Cook, covered, in a dish

with 2 tablespoons water. Allow to stand 3

minutes before serving.

Wash and place in a dish with 1 tablespoon of

water. Pierce whole squash with a fork. Cook

covered. Allow to stand 3 minutes before

serving.

Peel and quarter potatoes. Cut in half and

then into 1 cm thick slices. Allow to stand 3-5

/2-5 minutes

4-6 minutes

/2-4 minutes

5-6 minutes

11-12 minutes

minutes before serving.

Cut into quarters. Place in a dish. Season

and cook covered. Allow to stand 3 minutes

before serving.

Cut into uniform-size pieces. Place in a dish

with 1 tablespoon water and 1 tablespoon

butter. Cook covered. Allow to stand 3

minutes before serving.

Drain, reserving 2 tablespoons liquid. Place

vegetables and reserved liquid in a dish and

cook covered. Allow to stand 3 minutes before

serving.

/2-3 minutes

/2-4 minutes

4-5 minutes

500 g

AMOUNTAMOUNT

VEGETABLE

Peas - Green

500 g

- Snow

4 small

2 medium

(jacket)

Potatoes

4 small

2 medium

(baked)

FRESH VEGETABLE CHART

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

/2-5 minutes

3-4 minutes

AT HIGH (100%)

MICROWAVE TIME

/2-5 minutes

/2-4 minutes

500 g

Pumpkin

minutes before serving.

Shred and cook in a dish with 2 tablespoons

/2-4 minutes

500 g

Spinach

water. Cook covered. Allow to stand 3 minutes

before serving.

Arrange in a dish with 1 tablespoon water. Cook

/2-5 minutes

500 g

Squash

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

/2-5 minutes

1 kg

500 g

Sweet Potato

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.

/2 minutes

/2-6

500 g

Tomatoes

Rinse corn under cold water. Place corn in husk

/2 minutes

/2-6

500 g

Zucchini

directly onto turntable. Turn over during cooking.

Allow to stand 3 minutes before serving.

Rinse corn under cold water. Place corn in husk

directly onto turntable. Turn over during cooking.

Allow to stand 5 minutes before serving.

14-15 minutes

500 g

Vegetables

(canned)

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.

/2-4 minutes

500 g

VEGETABLE

Asparagus

500 g

Beans

500 g

Broccoli

500 g

Brussels

sprouts

500 g

Cabbage

500 g

Carrots

500 g

Cauliflower

500 g (2)

Chokos

1 kg (4)

500 g (2)

Corn (on cob)

500 g

Eggplant

500 g

Mushrooms

Page 38

COOKING TIME

10-12 minutes on HIGH

20-24 minutes on HIGH

10-12 minutes on HIGH

12-14 minutes on HIGH

10-12 minutes on HIGH

/2 cups hot tap water

OTHER INGREDIENTS

2 cups hot tap water

4 cups boiling water

/2 minutes on HIGH

/4-5

3-4 minutes on HIGH

cup cold tap water or milk

/4 cups cold tap water or milk

Cook

MEDIUM

/2 min.

/2-2 min.

1-1

HIGH (70%)

/2-3 min.

/2 min.

3-3

FOOD

RICE AND PASTA COOKING CHART

1 cup white rice

1 cup brown rice

1 cup macaroni

SPECIAL PROCEDURES

/3 cup quick-cooking

250 g spaghetti

250 g fettuccine

oats

1 cup quick-cooking

Break apart as soon as

possible. Arrange with flower

oats

Procedure:

Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice

during cooking. Allow to stand 2 minutes.

Break apart as soon as

towards the centre.

possible.Arrange with flower

towards the centre.

Milk

Butter

GUIDE TO COOKING EGGS

Place butter, eggs and milk in a small

bowl. Beat with a fork until well

SCRAMBLED EGG GUIDE

combined. Cook, uncovered, stirring

Egg(s)

halfway through cooking.

Break apart as soon as

possible.

1 tbsp.

1 tsp.

2 tsp.

123

2 tbsp.

1 tbsp.

/4 cup

1 tbsp.

/2-7 minutes

6-7 minutes

AT HIGH (100%)

MICROWAVE TIME

FROZEN VEGETABLE CHART

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

2. Stir halfway through cooking.

WEIGHTVEGETABLE

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

500 g

Asparagus

Beans (green, cut)

Broccoli

/2-7 minutes

500 g

Brussels sprouts

/2-7 minutes

500 g

Carrots (whole)

(sliced)

Cauliflower

/2-7 minutes

4 pieces

Corn (on cob)

(500 g)

/2 minutes

/2-7 minutes

500 g

(kernel)

/2-7 minutes

4-4

500 g

250 g

Peas (green)

Spinach

/2-7 minutes

500 g

Mixed Vegetables

Page 39

—

STANDING TIME

SPECIAL INSTRUCTIONS

1-3 minutes

– FOOD CHART

Stir after heating.

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

—

1-3 minutes

Stir halfway.

Stir halfway through cooking. Stir after heating.

Place directly on turntable, face side down. Cover with

2-3 minutes

Turn over halfway.

Remove from foil container. Place in a dish same size.

paper towel.

Cover with plastic wrap or lid. Allow to stand.

—

2 minutes

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

Slice potato. Cover plate with plastic wrap. Place directly

stand.

on turntable. Allow to stand.

/2-10 minutes

1-3 minutes—2-3 minutes

Place in a bowl, cover with plastic wrap. Place directly on

Place between paper towels. Place directly on the

turntable. Stir halfway. Allow to stand, then stir.

turntable.

1-2 minutes

Remove from foil container. Place on a roasting rack.

Remove from foil container. Place directly on the

Allow to stand.

turntable. Allow to stand.

2-3 minutes—2-3 minutes

Remove from foil container. Place on a plate lined with

Place directly on turntable. Turn over halfway through

paper towel. Allow to stand.

Remove from foil container. Place on dinner plate. Allow

defrosting.

to stand.

REHEATING CONVENIENCE

DEFROSTING CONVENIENCE

COOKING TIME AND POWER LEVEL

/2 minutes on MEDIUM

/2 minutes on HIGH

3 minutes on HIGH

4-5

1 cup

2 cups

WEIGHT

FOOD

Beverage (room temp.)

250 mL per cup

Canned Food (room temp.)

/2 minutes on HIGH

/2-4 minutes on MEDIUM

/2 minutes on MEDIUM

8-10 minutes on MEDIUM

2-2

3-3

1 pie

1 cup

2 cups

(e.g. Spaghetti, Baked Beans)

Canned Soup (room temp.)

250 mL per cup

Meat Pie (refrigerated)

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

4 pies

300-500 g

Individual 180 g each

Frozen Pasta Dinners

/2 minutes on MEDIUM HIGH

/2-6 minutes on HIGH, followed by 8

1-1

MEDIUM

2-2

on MEDIUM

/2 minutes on MEDIUM

/2-6 minutes on MEDIUM

4-5

8-10 minutes on MEDIUM

35-45 seconds on MEDIUM LOW

1 slice

1 serve

500-750 g

(e.g. Lasagne)

2 slices

Pizza (refrigerated)

100 g per slice

1 serve

2 serves

Dinner Plate (refrigerated)

350 g-400 g per serve

Casserole (refrigerated)

250 g per serve

Croissants (frozen)

/2 minutes on MEDIUM HIGH

/2-2 minutes on MEDIUM LOW

60-70 seconds on MEDIUM LOW

4-5 minutes on MEDIUM HIGH followed by 5 minutes

on MEDIUM LOW

600 g

Fruit Pie whole (frozen)

Fruit Pie individual (frozen)

/2-3 minutes on MEDIUM LOW 2

135 g each

3-3

1 kg

Pecan Pie whole (frozen)

/2 minutes on MEDIUM LOW

/2-2 minutes on MEDIUM LOW

3-3

2-3 minutes on MEDIUM HIGH followed by 2-2

minutes on MEDIUM LOW

400 g

Refrigerator Temperature +3°C

Frozen Temperature -18°C

Jam Donuts (frozen)

Danish Pastry whole

(frozen)

NOTE: Room Temperature +20°C

Page 40

while lasagne, which contains sensitive cheese and

cannot be stirred, should be reheated at MEDIUM HIGH

or MEDIUM.

CASSEROLES

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

times during reheating, especially if casserole has been

refrigerated. If casserole cannot be stirred, reheat at

MEDIUM.

MEATS

Medium to thin slices reheat best. Cover meat with

sauce or gravy. Cover with microwave plastic wrap to

hold in heat. Reheat on MEDIUM.

PLATES OF FOOD

Arrange food with thickest parts of meat and bulky

vegetables to outside of the plate. Place quick-to-heat

foods in the centre. Cover with microwave plastic wrap.

/4 cup sesame seeds in a glass bowl; cook for 2-3

Reheat on MEDIUM.

VEGETABLES

Wrap large, whole vegetables in microwave plastic wrap.

Cover dishes of vegetables and stir during reheating, if

possible.

TOASTING

ALMONDS

Place 100 g almonds in a glass dish; cook for 3-3

minutes on HIGH, or until golden brown. Stir almonds

every minute during cooking.

SESAME SEEDS

Place

minutes on HIGH, or until golden. Stir every minute.

/2-5 minutes on HIGH. Stand covered for

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.

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

DEFROSTING

Thawing food, especially meats, using the microwave

GENERAL INFORMATION

oven is not only faster than any other method but it can

With a microwave oven you can thaw meat just before

also give better results.

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

2.5 fl. oz.

Metric Imperial

POULTRY

good results.

Start thawing poultry breast-side down; shield warm

areas and turn over halfway through defrosting. Let

poultry stand 30 to 60 minutes after thawing, until giblets

/2 oz.

Imperial

Metric

CUTS OF MEAT

and neck can be removed and breast meat under wings

is completely thawed.

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.

Imperial

JOINTS

Turn over large roasts halfway through defrosting. As you

turn, touch the meat to find warm areas and shield these

with small pieces of foil. Let roasts stand 30 to 45 minutes

after defrosting time. Thaw meats and poultry only until

they can be pierced in the centre with a skewer. Surface or

cavity should feel cool but not icy. Cook as soon as

possible to prevent loss of juices.

REHEATING

Foods reheated in the microwave oven taste freshly

cooked, not reheated. Suit the power level to the food. A

bowl of leftover vegetables can be reheated at HIGH,

/2 oz.

/2 teaspoon = 2.5 mL

1 tablespoon = 20 mL

1 teaspoon = 5 mL

/4 teaspoon = 1.25 mL

SPOON MEASURES

GLOSSARY OF TERMS

/2 cup = 125 mL = 4 fl. oz.1/3 cup = 80 mL =

LIQUID MEASURES

Cups

1 cup = 250 mL = 8 fl. oz.

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

CUP MEASURES

(1 kg)

15 g =

30 g = 1 oz.

60 g = 2 oz.

1 cup flour 140 g 4

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.

Metric

1 cup coconut 90 g 3 oz.

DRY INGREDIENTS

90 g = 3 oz.

125 g = 4 oz.

185 g = 6 oz.

250 g = 8 oz.

500 g = 1 lb.

approved by the Australian Standards Association.

1000 g = 2 lb.

NOTE

• Recipes in this book use standard metric equipment

unless otherwise specified.

• All spoon and cup measures are level.

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

Page 41

takes to cook.

not as much evaporation, due to the shorter cooking

time.

unbalanced by quantity of liquid. Do not add salt

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

• Reduce liquids in a microwave recipe because there is

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.

COMMONLY ASKED

QUESTIONS AND ANSWERS

YOU CAN'T USE METAL IN A MICROWAVE OVEN.

until the end of the cooking process.

• Reduce seasonings slightly because flavours will be

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

(a) There must be at least half of the food

exposed to the microwaves.

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.

• Microwaves cook from the outside to the centre, so

properties of metal to protect foods which might overcook

in some areas.

fully.

• Foil can be used in the microwave oven success

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

(b) Do not let the foil touch the sides of the oven.

Just remember two rules:

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.

wave oven because the heat is stored in the food

Use foil to shield thinner parts of food when defrosting,

and not in the oven.

to prevent over-cooking and drying out.

Standing time required will vary according to the volume

• All food continues to cook after it leaves the micro

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.

example eggs, tomatoes, potatoes and kidneys.

wrap when cooking.

• Always pierce food that has a membrane – for

• Remember to cover vegetables with a lid or plastic

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

DRIED MUSHROOMS

boiling water is required for a maximum of 45 minutes on

HIGH.

Place in a bowl with 2 cups of water and heat, slowly, 8-

10 minutes on LOW.

Page 42

/3 of the usual cooking

large container to prevent boiling over.

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 defrost-

ing. Place foil over the thawed sections, allowing

the frozen portions to continue defrosting.

chicken, mix some brown sugar, honey and a little

soy sauce together and brush both sides of poultry

before and during cooking.

vegetables in a dish with 1 tablespoon of water.

Cover and cook on HIGH for

time. After cooking, immerse immediately in iced

• FOIL. Contrary to popular belief, foil can be used in

• To enhance the colour and flavour when roasting

• To blanch vegetables for freezing, place 150 g of

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.

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.

microwave on HIGH for 30 seconds.

filling is cooked, twelve mushrooms placed on a layer of

paper towel will take approximately 3 minutes to heat

on HIGH.

lemon or 1 teaspoon vanilla essence in the micro

wave.

Cook for 20 minutes on HIGH.

be seasoned to taste with herbs and spices after

• To soften honey, remove metal lid from jar and

• Stuffed mushrooms are a terrific idea. Provided the

cauliflower, broccoli – toward the outside of the dish.

The stems are tougher than the flower, so this will

ensure even cooking.

HINTS

• Always place the stems of vegetables – e.g.

and are not suitable for use in a microwave oven.

• Ice-cream containers were made for freezing food

• Remember: When melting chocolate in the

• To remove odours, place 1-litre water with slice of

/2 minutes per 100 g on MEDIUM. DO NOT

microwave oven, it holds its shape until stirred. Heat for

2-2

COVER.

microwave, as they retain their colour and flavour.

As cooking time is so short, less evaporation occurs.

• Jams and chutneys are great when made in the

cooking.

• As microwave cooking time is so quick, food should

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

Therefore pectin or a jam setting agent is required to

make jam set.

prick skin, microwave 30 seconds on HIGH and stand 2

minutes before squeezing.

• To obtain more juice from oranges, lemons or limes,

times.

Place on a rack and cook for 45-60 seconds on HIGH.

Stand for 3 minutes before peeling.

prevents the loud popping noises.

the microwave for 10 seconds on HIGH.

cooking to prevent popping of the internal fat. Cover

with paper towel when cooking.

short microwave cooking time, so adjust the

quantity to your taste.

HIGH to give it a pouring consistency. (ensure lid is

removed.)

liquid: the absence of direct heat means sauces do

• Lightly prick the skin of chicken before cooking. This

• Peeling garlic is made easier by placing a clove in

• Pierce the skin of chicken livers with a fork before

• The flavour of wine in food is highlighted with the

• Tomato sauce can be warmed for 30 seconds on

30 seconds on HIGH; strain if necessary while hot.

foil wrapper and cooking for 1 minute on MEDIUM

LOW.

Cook for 30 seconds on HIGH.

tablespoons water and cook for 20-30 seconds on

HIGH. Stir well.

of water. Cook for 5 minutes on HIGH.

microwave oven. Place a cup at a time in a bowl with a

• Warm jam for a quick glaze. Heat 2-3 tablespoons for

• Soften cream cheese for dips or beating by removing

• To melt marshmallows, place 100 g in a large bowl.

• To dissolve gelatine, mix 1 teaspoon gelatine with 2

• To blanch almonds place 100 g in a bowl with 1 cup

slice of bread. Cover with plastic wrap and cook for 40

• If brown sugar becomes hard, simply soften in the

not reduce as much as stovetop-prepared sauces.

• When cooking sauces in the microwave use less

• Rice and pasta cook well in small quantities. Use a

seconds on HIGH.

HIGH. Shape into base of patty dish for quick tartlet

cases.

• Soften 6-8 honey-snap biscuits for 30 seconds on

• Place a chocolate after-dinner mint on top of 6 patty

Page 43

QUICK REFERENCE GUIDE

FEATURE

Instant Action

Express Defrost

Easy Defrost

Less/More Setting For Instant Action

Less/More Setting For Express Defrost, Easy Defrost

Variable Cooking Control

Instant Cook

QUICK OPERATION GUIDE

To cook 2 Jacket Potatoes.

JACKET POTATO

x 2

To defrost 0.5kg of Chicken Fillets.

Menu Number

EXPRESS DEFROST

x 2

INSTANT COOK

START

To defrost 1.0kg of Chicken Pieces.

Menu Number

EASY

DEFROST

x 4

BEVERAGE

Menu Number

EASY

DEFROST

eg. Chicken Pieces

x 4 eg. 1.0 kg

Weight

INSTANT COOK

START

For More setting For Less setting

POWER

LEVEL

x 1 x 2

Within 2 seconds

★

Weight

POWER

LEVEL

For More setting For Less setting

POWER

LEVEL

x 1 x 2

★

POWER

LEVEL

Express Defrost, no need to enter weight.

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

Cooking Time

INSTANT COOK

START

Just One Touch

INSTANT COOK

START

POWER

LEVEL

x 4

Within 3 minutes of closing the door

INSTANT COOK

START

Timer

Child Lock

To set for 3 minutes.

To lock.

TIMER

CLOCK

To unlock.

TIMER

CLOCK

Clock

To set for 11:45 am

TIMER

CLOCK

SHARP CORPORATION OSAKA, JAPAN

TIMER

CLOCK

INSTANT COOK

START

Press for 3 seconds

STOP

CLEAR

TIMER

CLOCK

TINSEA977 WRRZ - M31 PRINTED IN THAILAND