Sharp R-450D COOKING GUIDE

COOKING GUIDES

CONTENTS COOKING GUIDE

HELPFUL HINTS

COOKWARE

AND

UTENSIL GUIDE

CONVENIENCE MEALS

MENU GUIDE

REHEAT MENU

MENU GUIDE

INFORMATION COOK

MENU GUIDE

53 6 - 11

RECIPES

12-39

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

HELPFUL HINTS

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

time.

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

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

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

or edges of cakes to prevent overcooking.

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

possible. Eg. Casseroles and Sauces.

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

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

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

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

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

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

to escape.

TOMATO

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

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

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

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

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

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

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

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

EGG

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

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

COOKWARE AND UTENSIL GUIDE

Utensil Use Advice

GLASSWARE/CERAMIC (HEAT RESISTANT)

YES

GLASSWARE

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

• Most ovenproof china, and ceramics, are suited.

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

• Avoid using antique pottery.

• If unsure, check with the manufacturer.

METAL COOKWARE

PLASTIC WRAP/ OVEN BAGS

MICROWAVE SAFE ONLY

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

YES

FOR

SHIELDING

YES

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

• Microwave energy is reflected by metal.

• Plastic wrap can be used to cover food.

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

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

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

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

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

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

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

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

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

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

• Ideal for cooking, reheating and defrosting.

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

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

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

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

YES

CONVENIENCE MEALS-MENU GUIDE

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

Pasta Meal

includes:

FOOD MAKER

FINDUS

HOME BRAND McCAINS LATINA

Frozen Dinner

includes:

FOOD MAKER

FINDUS McCAINS

FOOD NAME

Lasagne Cannelloni Macaroni + Bolognaise Macaroni + Beef Macaroni + Cheese Ravioli Lasagne

Lasagne Lasagne

FOOD NAME Lean Cuisine Roast Pork Dinner Roast Lamb Dinner Fillet of Lamb Beef Medallion Roast Chicken Dinner Chicken Parmigiana

Weight

Range

1 – 4 serves Place only one meal in oven at a time. 1 serve = 300 – 499 g 2 serves = 500 – 749 g 3 serves = 750 – 999 g 4 serves = 1000 g

1 – 2 serves

approx. 1 serve = 200 – 400 g

2 serves > 400g

Initial

Temperature

(approx.)

– 18°C Frozen

Procedure

• Follow preparation procedures as shown on food package.

• Place prepared food in oven, close the door.

• DO NOT ENTER COOKING TIME OR POWER LEVEL.

• After cooking remove from oven, stand and if possible, stir.

• For LEAN CUISINE remove outer package, cut corner of pouch and place

on serving plate. For ALL OTHER MEALS, follow preparation procedures as shown on food package.

• Place prepared food in oven, close the door.

• DO NOT ENTER COOKING TIME OR POWER LEVEL.

• After cooking remove from oven, stand and if possible, stir.

Standing

Time

(minutes)

2-5

1-2

REHEAT MENU-MENU GUIDE

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

Dinner Plate

Casserole

Beef Stroganoff Springtime Lamb Apricot Chicken

Canned Food

Baked Beans Spaghetti

Soup

Pizza

Beverage

includes: Tea

Coffee Water

Pie

includes: Pies

Pasties

Initial

Weight

Range

1 serve

(approx. 400 g)

MEAT POTATO VEGETABLES

175-180g 125g 100g

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

1-4 cups

(1 cup, 250 ml)

1 – 4 cups

(1 cup, 250 ml)

1 – 6 pieces

1 piece,

( )

approx. 90 g

1 – 4 cups

(1 cup, 250 ml)

1 – 6 pieces

( )

1 piece,

approx. 160-200 g

Temperature

(approx.)

+ 3°C

Refrigerated

Broccoli

Refrigerated

+ 20°C

Room

temperature

+ 20°C

Room temperature

+ 3°C

Refrigerated

+ 20°C

Room temperature

+ 3°C

Refrigerated

Procedure

• Cover with plastic wrap.

• After cooking, stand covered.

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

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

• After cooking, stir and stand covered.

• Place in a Pyrex® bowl.

• Cover with glass lid or plastic wrap.

• After reheating, stir.

• Place pizza on paper towel on the turntable.

• No cover.

• Place on the outside of turntable.

• After reheating, stir.

• Cover with paper towel.

• When oven stops and TURN FOOD, OVER is displayed, turn pies over, and

continue cooking.

• After cooking, stand.

Standing

Time

(minutes)

1-5+ 3°C

1-3• Place upside down on the turntable .

INFORMATION COOK-MENU GUIDE

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

VEGETABLES MENU GUIDE

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

No. Menu

Fresh Vegetables Hard

Carrots

Potato Beans

Fresh Vegetables Soft

Brussels Sprouts Zucchini Spinach Cabbage Squash

Frozen Vegetables

Carrots Beans Brussels Sprouts Broccoli Cauliflower Corn Green Peas Mixed Vegetables

Jacket Potato

Potato (whole)

Broccoli Cauliflower Pumpkin

hard vegetables

medium vegetables

}

soft vegetables

}

Weight

Range

0.1-1.0 kg + 3°C

0.1-1.0 kg

1-10 pieces

1 piece,

( )

approx. 150g

Temperature

Room temperature

Initial

(approx.)

Refrigerated

+ 3°C

Refrigerated

–18°C

Frozen

+ 20°C

Procedure

• Wash the vegetables.

• Cut potatoes into small pieces.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

• Wash the vegetables.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

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

possible.

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

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

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

potatoes over and continue cooking.

• After cooking, stand, covered with aluminium foil.

Standing

Time

(minutes)

1-5

3-10

Fresh Soup 2-12 serves + 20°C

Room temperature

• See recipes on page 7 .

VEGETABLES RECIPES

FRESH SOUP

Pumpkin Soup

Serves

Ingredients; pumpkin

small onion chicken stock cream nutmeg, salt, pepper

No 1

2-4 serves

500 g

1 1/2 cup 1/2 cup to taste

No 2

4-6 serves

1000 g

2 1 cup 1 cup

to taste

No 3

6-8 serves

1500 g

3 1 1/2 cups 1 1/2 cups

to taste

No 4

8-12 serves

2000 g

4 2 cups 2 cups

to taste

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

2. Cook on Information Cook VEGETABLES 5 "Fresh Soup". When oven stops and STIR is displayed, stir soup. Continue cooking covered.

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

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

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

Potato and Leek Soup

No 1

Serves

Ingredients; butter

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

2-4 serves

50 g

2 1 cup 1/2 ts

1/2 cup to taste

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

2. Cook on Information Cook VEGETABLES 5 "Fresh Soup". When oven stops and STIR is displayed, stir soup. Continue cooking covered.

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

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

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

No 2

4-6 serves

75 g

2 3

2 cups

1 ts

1 cup

to taste

No 3

6-8 serves

100 g

3 4

3 cups

1 1/2 ts

1 1/2 cups

to taste

No 4

8-12 serves

125 g

4 5

4 cups

2 ts 2 cups to taste

RICE / PASTA MENU GUIDE

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

No.

White Rice

Dry Pasta

Fresh Pasta

Tortellini Ravioli Fettuccine

Instant Noodles

Serve

Rice Hot tap water or soup

stock (1 cup=250ml)

Serve

Pasta Hot tap water

(1 cup=250ml)

Serve

Pasta Hot tap water (1 cup=250ml)

Serve

Noodles Hot tap water (1 cup=250ml)

1 serve

1/2 cup

2 cups

1 serve

1/2 cup

2 cups

1 serve

1/2 cup

2 cups

1 serve

1 pkt

2 cups

Weight

Range

1-4 serves

2 serves

2 1/2 cups

2 serves

2 1/2 cups

2 serves

2 1/2 cups

2 serves

3 serves

1 cup

1 1/2 cups

1-4 serves 3-5

3 serves

1 cup

1 1/2 cups

1-4 serves

3 serves

1 cup

1 1/2 cups

2 pkts

4 cups

3 cups

4 serves

2 cups 4 cups

4 serves

2 cups 4 cups

4 serves

2 cups 4 cups

Initial

Temperature

(approx.)

hot tap water or

soup stock

+60°C

hot tap water

+60°C

hot tap water

+60°C

hot tap water

• Wash rice until water runs clear.

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

• Cook uncovered.

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

• After cooking stand and stir.

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

• Cook uncovered.

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

• After cooking, stand and stir.

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

• Cook uncovered.

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

• After cooking, stand and stir.

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

• Cook uncovered.

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

• After cooking, stand and stir.

Procedure

Standing

Time

(minutes)

3-5+60°C

3-5

1-21-2 serves (1 pkt, approx. 85g)

Frozen Pasta

Tortellini Ravioli

Serve

Pasta Hot tap water (1 cup=250ml)

1 serve

1/2 cup

2 cups

1-4 serves

2 serves

1 cup

2 1/2 cups

3 serves

1 1/2 cups

3 cups

4 serves

2 cups 4 cups

+60°C

hot tap water

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

• Cook uncovered.

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

• After cooking, stand and stir.

3-5

MEAT MENU GUIDE

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

No. Menu

Roast Beef

* You can select desired cooking result.

MORE - Well done STD - Medium LESS - Rare

Roast Lamb

* You can select desired cooking result.

MORE - Well done STD - Medium

Roast Chicken

Weight

Range

0.5-3.0 kg

0.5-2.5 kg

1.0-2.5 kg

Corned Meat 5-10

0.5-2.0 kg

1-2 tbsp. brown sugar 1-2 tbsp. malt vinegar 2-3 cups hot tap water

Initial

Temperature

(approx.)

+3°C

Refrigerated

+3°C

Refrigerated

+3°C

Refrigerated

+3°C

Refrigerated

Procedure

• Tie meat with string and shield edges.

• Place fat side down on a roasting rack.

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

continue cooking.

• After cooking, stand covered with aluminium foil.

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

• Cover loosely with paper towel.

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

• Cover loosely with paper towel, and continue cooking.

• After cooking, stand covered with aluminium foil.

• Season with season salt.

• Place breast side down on a roasting rack.

• Cover loosely with paper towel.

• When oven stops and TURN FOOD, OVER is displayed, turn chicken over and

season.

• Cover loosely with paper towel, and continue cooking.

• After cooking, stand covered with aluminium foil.

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

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

• When oven stops and TURN FOOD, OVER is displayed, turn corned meat

over, and continue cooking.

• After cooking, stand covered with aluminium foil.

• Serve hot or cold as required.

Standing

Time

(minutes)

5-15

Casserole • See recipes on page 10 .1-4 serves

Fish Fillets

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

0.1-0.6 kg

+3°C

Refrigerated

• Arrange in a flan dish or a casserole dish in a single layer.

(Fold under the thin edges of the fish.)

• Top with lemon juice and butter.

• Cover with plastic wrap or glass lid.

• After cooking, stand covered.

1-3

MEAT RECIPES

CASSEROLE

Apricot Chicken

1 serve

Ingredients; chicken breast fillets,

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

250 g

1 tbs 1/2 pkt 125 ml 100 g

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

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

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

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

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

2 servesServes

500 g

1 1/2 tbs

1 pkt

250 ml

200 g

3 serves

750 g

2 tbs

1 1/2 pkts

375 ml

300 g

4 serves

1000 g

2 tbs

2 pkts

500 ml

400 g

Beef Stroganoff

Serves

Ingredients; rump steak, cubed

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

1 serve

250 g

2 tbs

to taste

1/2 (small)

125 ml

60 ml

25 g

75 ml

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

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

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

4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and

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

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

2 ts

2 serves

500 g 1/4 cup to taste

1 (small)

1 tbs

200 ml

60 ml

50 g

150 ml

3 serves 4 serves

750 g 1/3 cup to taste

1 1/2 tbs

250 ml

60 ml

75 g

200 ml

1 kg 1/2 cup to taste

2 tbs

375 ml

60 ml 100 g

300 ml

Springtime Lamb Casserole

Serves

Ingredients; lamb, cubed

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

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

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

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

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

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

1 serve

250 g

1/2 pkt

2 tbs

1 1

1/2 cup

60 g

1 stick

75 ml

2 serves

500 g

1 pkt 4 tbs

2 2

1/2 cup

125 g 1 stick 150 ml

3 serves

750 g

1 1/2 pkts

1/4 cup

3 2

3/4 cup

310 g

2 sticks

200 ml

4 serves

1 kg

2 pkts

1/4 cup

4 2

1 cup

310 g

2 sticks

300 ml

EASY DEFROST MENU GUIDE

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

No. Menu

Minced Meat

Beef

Steak/Chops

Fish Fillets

Chicken Pieces • Shield the exposed bone with foil.

Poultry 5-50

Roast Meat

Beef/Pork Lamb

Quantity min-max

(kg's)

0.1-3.0

0.1-1.0

0.1-3.0

1.0-4.0

0.5-3.0

0.5-2.5

Procedure

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

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

edges with foil strips.