SHARP R-450D User Manual

R-450D

MICROWAVE OVEN

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).

CONTENTS page

The manual is divided into two sections:

1. OPERATION (P1~P17) This section describes your oven and teaches you how to use all the features.

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

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

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

INFO DISPLAY COOKING SYSTEM

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

Introduction Inside of front cover

Important Safety Instructions 1

Installation Instructions 3

Oven Diagram 3

Operation of Touch Control Panel 4

Control Panel Display 4

Touch Control Panel Layout 4

Before Operating 5

Getting Started 5

Clock Setting 5

Stop/Clear 5

To Cancel a Program 5

Manual Operations 6

Microwave Time Cooking 6

Sequence Cooking 7

Instant Cook 7

Automatic Operations 8

Notes for Automatic Operations 8

Convenience Meals 8

Reheat Menu 9

Information Cook 10

Other Convenient Features 11

Help Feature 11

Less/More Setting 14

Increasing/Decreasing Time 15

Timer 16

Alarm 16

Care and Cleaning 17

Service Call Check 17

Specifications 17

Cooking Guides --

Guarantee Inside of back cover

Quick Reference Guide See last page

IMPORTANT SAFETY INSTRUCTIONS

Warning

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 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 water or any other liquid.

Do not let the power supply cord hang over the edge of a table or counter.

Keep the power supply cord away from heated 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.

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. The oven must be adjusted or repaired by a qualified service technician trained by SHARP.

Do not operate the oven with the door open or alter the safety door latches in any way.

4. Do not operate the oven if there is an object between the door seals and sealing surfaces.

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

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

To avoid the possibility of injury

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

AC power supply must be 220V, 50Hz.

5. It is recommended that a

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.

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

10. Use only microwave-safe

containers and utensils.

11.

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

12.

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.

13.

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

14. Do not block the ventilation openings.

15.

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

16.

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.

17. To make

popcorn, use only special microwave

makers.

18.

Do not store food or any other items inside the oven.

19.

Check the settings after you start the oven to ensure the oven is operating as desired.

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

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

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.

To avoid the possibility of burns

To avoid misuse by children

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

2. Always

open containers, popcorn makers, oven cooking bags, etc., away from the face and hands to avoid steam burns.

3. Always

stand back from the oven door when opening it to avoid burns from escaping steam and heat.

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

Stir the food and the contents of cooking containers, and

test their actual temperature before 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.

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

super-

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

be taught all important safety 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.

Never modify the oven in any way.

Do not move the oven while it is in operation.

3. This oven is for

home food preparation only. It is

not suitable for commercial or laboratory use.

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

Other warnings

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.

- To prevent trouble with the oven or damage.

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.

Note

1. Ventilation openings

2. Oven lamp

3. Door hinges

4. Door safety latches

5. See through door

6. Door seals and sealing surfaces

7. Coupling

8. Door open button

9. Touch control panel

10. Digital readout

11. Waveguide cover

12. Power supply cord

13. Rating label

14. Menu label

15. Turntable

16. Roller stay

OVEN DIAGRAM

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 cookbook

3. Fit the roller stay to the coupling located on the floor of the oven cavity. Place the turntable on to the roller stay. Make sure the turntable and roller stay are centrally located and locked together. Reter to OVEN DIAGRAM below.

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:

Green-and-yellow : Earth Blue : Neutral

Brown : Live 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

or coloured green or green-and-yellow. 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.

HELP PAD Press to select auto start, information guide on and off, child lock or demonstration mode. Press to display preset menu cooking information.

REHEAT MENU PADS Press to select a reheat menu.

INFORMATION COOK PADS Press to select Information Cook mode.

CLOCK PAD Press to set Clock

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

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

CONVENIENCE MEALS PADS Press to select Convenience Meals menus.

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

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

TIMER PAD Press to set Timer.

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

OPERATION OF TOUCH CONTROL PANEL

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

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

In addition the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when a cooking procedure is required.

Touch Control Panel Layout

Control Panel Display

Indicator

STOP

CLEAR

11:34

12345678

11:34

12345678

3:00

12345678

ENTER TIME

* This oven is preset with the INFORMATION GUIDE ON.

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

* When you become familiar with your oven, the information guide can be turned off. Check page 13.

BEFORE OPERATING

Step

Procedure Display

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

Getting Started

Press the STOP/CLEAR pad once to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

3. Clear the message on the display after cooking.

Press the STOP/CLEAR pad twice.

Stop/Clear

To Cancel a Programme During Cooking

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

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

Only the dots will remain.

Step

Procedure Pad Order Display

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

Press the CLOCK pad.

Clock Setting

The dots (:) will flash on and off.

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

Press the CLOCK pad again.

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

Pad Order

(Operation guide off :

)

–

1000

12345678

1000

12345678

MEDIUM

1000

12345678

POWER

LEVEL

Step

Procedure Pad Order Display

Enter desired cooking time.

Press the INSTANT COOK/START pad.

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

The timer begins to count down.

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

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

Step

Pad Order Display

Enter desired cooking time.

Press the INSTANT COOK/START pad.

The timer begins to count down.

LOW HIGHMEDIUM

M•LOW M•HIGH

Power level

10% 70% 100%

Keeping food warm

Defrost Softening butter

Fruit Vegetables Rice/Pasta

Approximate percentage of microwave power

Examples of foods typically cooked on different microwave power levels

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.

Microwave Time Cooking

MANUAL OPERATIONS

Procedure

50%

x 3

Casseroles

30%

1000

12345678

–

Cakes Muffins Slices

–

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

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

–

Seafood

100

12345678

500

MEDIUM

1000

12345678

1000

12345678

POWER

LEVEL

Sequence Cooking

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

Step

Procedure Pad Order Display

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

For second sequence, enter desired time for cooking time. If power is not selected the oven will operate at HIGH power.

Press the INSTANT COOK/START pad.

Instant Cook™

Step

Procedure Pad Order Display

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

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

Enter desired cooking time.

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

Press the INSTANT COOK/START pad.

Within one minute of closing the door.

The timer begins to count down.

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

x 3

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

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

3.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.

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

5. To change the final cooking or defrosting result from the standard setting, press the MORE(

) or LESS( )

pad prior to pressing the INSTANT COOK/START pad.

6. 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.

Convenience Meals

Notes for Automatic Operations

AUTOMATIC OPERATIONS

3 4

Follow the details provided in CONVENIENCE MEALS MENU GUIDE on page , in the cooking guides.

12345678

Step

* Suppose you want to cook two serves of Frozen Lasagne.

Press the CONVENIENCE MEALS pad for Frozen Lasagne.

Select number of serves.

Press the INSTANT COOK/START pad.

Pad OrderProcedure

1500

12345678

Display

HOW MANY SERVES

The cooking time will begin counting down to zero. When it reaches zero, the oven will "beep". STAND 2-5 MIN, ENJOY will be displayed repeatedly.

Reheat Menu

Follow the details provided in REHEAT MENU MENU GUIDE on page in the cooking guides.

Step

Procedure

* Suppose you want to reheat 2 cups of Beverage.

Press the REHEAT MENU pad for BEVERAGE.

Select number of serves.

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

Pad Order Display

12345678

DO NOT COVER

12345678

HOW MANY CUPS

240

12345678

Press the INSTANT COOK/START pad.

You can get a cooking hint whenever HELP is lit in the display. See page 14.

The cooking time will begin counting down to zero. When it reaches zero, the oven will "beep". STIR, ENJOY will be displayed repeatedly.

SHIELD EDGES

1325

12345678

2650

12345678

WITH FOIL

10 KG

12345678

ROAST BEEF

Information Cook

EASY DEFROST

1.Minced Meat

2.Steak/Chops

3.Chicken Pieces

4.Poultry

5.Roast Meat

6.Bread

INFORMATION COOK will automatically compute the power level and cooking time. INFORMATION COOK has 4 categories. To select a menu, press the desired INFORMATION COOK pad until the menu of your choice is displayed. Then enter the desired weight or quantity using the NUMBER pads. Follow the details provided in INFORMATION COOK MENU GUIDE or INFORMATION COOK RECIPES on page - in the cooking guides.

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

VEGETABLES

1.Fresh-Hard

2.Fresh-Soft

3.Frozen

4.Jacket Potato

5.Fresh Soup

Step

Procedure Display

Pad Order

Select menu category and menu number for Information Cook. Press MEAT pad once to cook Roast Beef.

RICE/PASTA

1.White Rice

2.Dry Pasta

3.Fresh Pasta

4.Instant Noodles

5.Frozen Pasta

Press the INSTANTCOOK/START pad.

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

Open the door. Turn over meat. Close the door.

Press the INSTANT COOK/START pad.

PRESS START will be displayed repeatedly.

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

You can get a cooking hint whenever HELP is lit in the display. See page 14.

Press number pads to enter weight.

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

MEAT

1.Roast Beef

2.Roast Lamb

3.Roast Chicken

4.Corned Meat

5.Casserole

6.Fish Fillets

x 1

2000

12345678

2000

12345678

4:30 ON

123456

4:30

12345678

4:30

12345678

PRESS 2

AUTO START

MEDIUM

POWER

LEVEL

Auto Start

Display

Press the HELP pad.

Step

Procedure

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

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

OTHER CONVENIENT FEATURES

The HELP feature has 5 different programs.

Press the INSTANT COOK/START pad.

Press the number 1 pad.

The dots (:) will flash on and off.

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

Enter the desired cooking time.

Press the CLOCK pad.

Help Feature

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

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

Pad Order

Enter the desired start time.

START TIME

AUTO START

ENTER

PRESS 1

DEMO PRESS 4

LOCK PRESS 3

AUTO START

GUIDE ON/OFF

LOCK

CHILD LOCK

GUIDE ON

Information Guide On/Off

This oven is preset with the Information Guide On. As you get more familiar with your oven, the Information Guide can be turned off.

* To turn off the Information Guide. After step 1 for Auto Start.

Step

Procedure

Press the INSTANT COOK/START pad.

Pad Order

Display

The time of day will appear in the display.

Step

Procedure

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

Press the number 3 pad.

Press the INSTANT COOK/START pad.

Pad Order

Display

The time of day will appear in the display.

* To restore the Information Guide. After step 2 above.

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

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

Child Lock

STOP

CLEAR

GUIDE OFF

GUIDE

INFORMATION

Step

Procedure

Press the number 2 pad.

Pad Order

Display

Press the STOP/CLEAR pad.

The time of day will appear in the display.

STOP

CLEAR

STOP

CLEAR

DEMO OFF

100

12345678

DEMO

DEMO MODE

LOCK OFF

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

Step

Procedure Pad Order Display

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

* To demonstrate. After step 1 for Auto start.

Demonstration Mode

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

Press the STOP/CLEAR pad.

Step

Procedure Pad Order Display

Press the number 4 pad.

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

* Suppose you demonstrate Instant Cook.

Press the INSTANT COOK/START pad.

Then DEMO,SHARP, MICRO-WAVE, OVEN will appear repeatedly.

Step

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

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

Step

Procedure Pad Order Display

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

Press the STOP/CLEAR pad.

The time of day will appear in the display.

The REHEAT and INFORMATION COOK menus can provide a helpful cooking hint. If you wish to check, press the HELP pad whenever HELP is lit in the display.

Help

10 KG MORE

5678

12345678

ROAST LAMB

Less/More Setting

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

The LESS/MORE pads can be used to adjust the cooking time of the following features – CONVENIENCE MEALS – REHEAT MENU – INFORMATION COOK To adjust cooking time, press the LESS or MORE pad at the beginning of the procedure.

* Suppose you want to cook 1.0 kg Roast Lamb (Well Done) with INFORMATION COOK.

Step

Procedure Pad Order Display

For CONVENIENCE MEALS and REHEAT MENU follow this same procedure using the desired pad instead of INFORMATION COOK in step 2.

Press the MORE pad.

Select menu category and menu number for Information Cook. Press MEAT pad twice to cook Roast Lamb.

Press number pads to enter weight.

Press the INSTANT COOK/START pad.

LESS

2100

12345678

x 2

330

12345678

130

12345678

500

MEDIUM

500

POWER

LEVEL

Increasing or Decreasing Time During A Cooking Programme

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

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

Step

Procedure Pad Order Display

Enter desired cooking time.

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

Press the INSTANT COOK/START pad.

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

The timer starts to count down.

300

12345678

300

12345678

TIMER

Timer

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

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

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

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

Step

Display

Press the TIMER pad.

Alarm

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

Pad OrderProcedure

Enter desired time.

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

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

(Operation guide off:

5678

)

ENTER TIME

Press the INSTANT COOK/START pad .

Exterior:

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

Door:

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

Touch Control Panel

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

Interior walls:

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

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

Check the following before calling for service:

1. Does the display light? YES _______ NO _______

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

3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Oven

lamp should go off if door is closed properly. Press the INSTANT COOK/START pad once. A. Does the oven lamp light? YES _______ NO _______ B. Does the cooling fan work? YES _______ NO _______

(Put your hand over the rear ventilation openings.)

C. Does the turntable rotate? YES _______ NO _______

(The turntable can rotate clockwise or 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 fuse box. If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE APPROVED BY SHARP. NOTE: If time in the display is counting down rapidly, check Demonstration Mode.

(See page 13. for detail.)

AC Line Voltage : Single phase 220V, 50Hz AC Power Required : 1.60 kW Output Power : 1100 W* (IEC test procedure) Microwave Frequency : 2450 MHz (Class B/Group 2)** Outside Dimensions : 550mm(W) x 315mm(H) x 446mm(D) Cavity Dimensions : 378mm(W) x 239mm(H) x 425mm(D)*** Oven Capacity : 39 Litre*** Cooking Uniformity : Turntable (ø360mm tray) system Weight : Approx. 19 kg

* This measurement is based on the International Electrotechnical Commission’s standardised method

for measuring out 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.

CARE AND CLEANING

CLEAN THE OVEN AT REGULAR INTERVALS

SERVICE CALL CHECK

SPECIFICATIONS

RECIPES

HELPFUL HINTS

COOKING GUIDES

CONTENTS COOKING GUIDE

COOKWARE

AND

UTENSIL GUIDE

CONVENIENCE MEALS

MENU GUIDE

INFORMATION COOK

MENU GUIDE

REHEAT MENU

MENU GUIDE

6 - 11

12-39

TOMATO

EGG

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

HELPFUL HINTS

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

time.

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

to escape.

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.

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

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.

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.

GLASSWARE/CERAMIC (HEAT RESISTANT)

METAL COOKWARE

PLASTIC WRAP/ OVEN BAGS

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

MICROWAVE SAFE ONLY

COOKWARE AND UTENSIL GUIDE

Utensil Use Advice

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

FOR

SHIELDING

YES

FOOD NAME

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

Lasagne Lasagne

FOOD MAKER

FINDUS

HOME BRAND McCAINS LATINA

CONVENIENCE MEALS-MENU GUIDE

Weight

Range

Standing

Time

(minutes)

Initial

Temperature

(approx.)

Pasta Meal

includes:

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

– 18°C Frozen

• 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.

Procedure

2-5

Frozen Dinner

includes:

FOOD MAKER FINDUS McCAINS

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

– 18°C Frozen

• 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.

1-2

1 – 2 serves

approx. 1 serve = 200 – 400 g

2 serves > 400g

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.

REHEAT MENU-MENU GUIDE

Standing

Time

(minutes)

Procedure

Initial

Temperature

(approx.)

+ 3°C

Refrigerated

• Cover with plastic wrap.

• After cooking, stand covered.

MEAT POTATO VEGETABLES

175-180g 125g 100g

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

Broccoli

1-5+ 3°C

Refrigerated

+ 20°C

Room

temperature

• 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.

+ 3°C

Refrigerated

• Place pizza on paper towel on the turntable.

• No cover.

• Place on the outside of turntable.

• After reheating, stir.

+ 20°C

Room temperature

1-3• Place upside down on the turntable .

• Cover with paper towel.

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

• After cooking, stand.

+ 3°C

Refrigerated

+ 20°C

Room temperature

1 – 6 pieces

1 piece,

approx. 160-200 g

1 – 6 pieces

1 piece,

approx. 90 g

Weight

Range

1 serve

(approx. 400 g)

1-4 cups

(1 cup, 250 ml)

1 – 4 cups

(1 cup, 250 ml)

1 – 4 cups

(1 cup, 250 ml)

( )

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

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

Standing

Time

(minutes)

No. Menu

Procedure

Fresh Vegetables Hard

Carrots Potato Beans

0.1-1.0 kg + 3°C Refrigerated

• 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.

1-5

Weight

Range

Initial

Temperature

(approx.)

INFORMATION COOK-MENU GUIDE

VEGETABLES MENU GUIDE

Broccoli Cauliflower Pumpkin

Fresh Soup 2-12 serves + 20°C

Room temperature

• See recipes on page 7 .

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.

Fresh Vegetables Soft

Brussels Sprouts Zucchini Spinach Cabbage Squash

0.1-1.0 kg

+ 3°C

Refrigerated

• Wash the vegetables.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

1-5

Frozen Vegetables

Carrots Beans Brussels Sprouts Broccoli Cauliflower Corn Green Peas Mixed Vegetables

0.1-1.0 kg

–18°C

Frozen

• 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.

1-5

hard vegetables

}

medium vegetables

soft vegetables

}

• 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.

Jacket Potato

Potato (whole)

1-10 pieces

1 piece,

approx. 150g

+ 20°C

Room temperature

3-10

( )

FRESH SOUP

Pumpkin Soup

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

Serves

Ingredients; pumpkin

small onion chicken stock cream nutmeg, salt, pepper

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

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

Serves

50 g

2 1 cup 1/2 ts

1/2 cup to taste

75 g

2 3

2 cups

1 ts

1 cup

to taste

100 g

3 4

3 cups

1 1/2 ts

1 1/2 cups

to taste

125 g

4 5

4 cups

2 ts

2 cups

to taste

Ingredients; butter

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

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 1

2-4 serves

No 2

4-6 serves

No 3

6-8 serves

No 4

8-12 serves

VEGETABLES RECIPES

Standing

Time

(minutes)

Procedure

• 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.

3-5+60°C

hot tap water or

soup stock

1-4 serves

Initial

Temperature

(approx.)

Weight

Range

2 serves

1 cup

2 1/2 cups

3 serves

1 1/2 cups

3 cups

4 serves

2 cups

4 cups

1 serve

1/2 cup

2 cups

No.

RICE / PASTA MENU GUIDE

White Rice

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

Serve

Rice Hot tap water or soup

stock (1 cup=250ml)

• 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.

+60°C

hot tap water

1-4 serves 3-5

3-5

• 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.

+60°C

hot tap water

1-4 serves

• 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.

+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.

+60°C

hot tap water

1-4 serves

3-5

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

Serve

Pasta Hot tap water (1 cup=250ml)

2 serves

1 cup

2 1/2 cups

3 serves

1 1/2 cups

3 cups

4 serves

2 cups

4 cups

1 serve

1/2 cup

2 cups

2 serves

1 cup

2 1/2 cups

3 serves

1 1/2 cups

3 cups

4 serves

2 cups

4 cups

1 serve

1/2 cup

2 cups

Serve

Pasta Hot tap water (1 cup=250ml)

2 serves

1 cup

2 1/2 cups

3 serves

1 1/2 cups

3 cups

4 serves

2 cups

4 cups

1 serve

1/2 cup

2 cups

Dry Pasta

Fresh Pasta

Tortellini Ravioli Fettuccine

Instant Noodles

Frozen Pasta

Tortellini Ravioli

Serve

Noodles Hot tap water

(1 cup=250ml)

2 serves

2 pkts

4 cups

1 serve

1 pkt

2 cups

Serve

Pasta Hot tap water

(1 cup=250ml)

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

Standing

Time

(minutes)

No. Menu

Procedure

Roast Beef

* You can select desired cooking result.

MORE - Well done STD - Medium LESS - Rare

• 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.

5-15

Roast Lamb

* You can select desired cooking result.

MORE - Well done STD - Medium

• 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.

+3°C

Refrigerated

0.5-3.0 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.

0.1-0.6 kg

Fish Fillets

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

1-3

1.0-2.5 kg

+3°C

Refrigerated

5-15

Weight

Range

MEAT MENU GUIDE

• 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.

Corned Meat 5-10

+3°C

Refrigerated

0.5-2.0 kg

Casserole • See recipes on page

.1-4 serves

Initial

Temperature

(approx.)

0.5-2.5 kg

+3°C

Refrigerated

Roast Chicken

5-15

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

2 serves

Serves

Ingredients; chicken breast fillets,

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

1 serve

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

1000 g

2 tbs

2 pkts

500 ml

400 g

4 serves

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.

CASSEROLE

Apricot Chicken

Ingredients; rump steak, cubed

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

Serves

1 serve

250 g

2 tbs

to taste

1/2 (small)

2 ts

125 ml

60 ml

25 g

75 ml

2 serves

500 g 1/4 cup to taste

1 (small)

1 tbs

200 ml

60 ml

50 g

150 ml

750 g 1/3 cup to taste

1 1/2 tbs

250 ml

60 ml

75 g

200 ml

3 serves 4 serves

1 kg 1/2 cup to taste

2 tbs

375 ml

60 ml 100 g

300 ml

Beef Stroganoff

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.

250 g

1 tbs 1/2 pkt 125 ml

100 g

MEAT RECIPES

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

Springtime Lamb Casserole

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.

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 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

1 kg

2 pkts

1/4 cup

2 1 cup 310 g

2 sticks

300 ml

4 serves

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

Standing

Time

(minutes)

No. Menu

Procedure

Minced Meat

Beef

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

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

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

5-20

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

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

Quantity

min-max

(kg's)

0.1-3.0

EASY DEFROST MENU GUIDE

Steak/Chops

Fish Fillets

• Shield thin end of chops or steaks with foil.

• Position the food with thinner parts in the centre in a single layer on a defrost rack. If pieces are stuck together, try to separate as soon as possible.

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

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

5-30 (Steak/ Chops)

5-15

(Fish fillets)

0.1-3.0

0.1-1.0

Chicken Pieces

• Shield the exposed bone with foil.

• Place chicken pieces on a defrost rack.

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

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

5-15

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

• Place breast side down on a defrost rack.

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

• After defrost time, stand covered with aluminium foil.

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

Poultry 5-50

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

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

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

• After defrost time, stand covered with aluminium foil.

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

• After defrosting, stand.

0.1-3.0

1.0-4.0

1-6 slices

0.5-3.0

0.5-2.5

Roast Meat

Beef/Pork Lamb

RECIPES

INDEX

DESSERTS AUSTRALIAN FRUIT CAKE

BAKED APPLES

CALIFORNIAN APPLE CRUNCH

CHOCOLATE CAKE

CHARTS DEFROSTING

FRESH VEGETABLE CHART

FROZEN VEGETABLE CHART

GENERAL INFORMATION

37-39

GLOSSARY OF TERMS

GUIDE TO COOKING EGGS

MICROWAVE OVEN ROASTING CHART

REHEATING CONVENIENCE DEFROSTING CONVENIENCE-FOOD CHART

RICE AND PASTA COOKING CHART

SEAFOOD BOMBAY AVOCADO SCALLOPS

BOUILLABAISSE

CHEESY SALMON ROLLS

CRAB MORNAY

CRISPY MARINATED CRAB STICKS

GARLIC MUSSELS

GARLIC PRAWNS

PAELLA

PRAWN CREOLE

SEAFOOD LASAGNE

SESAME PRAWNS

SQUID IN TOMATO AND WINE SAUCE

STEAMED SCALLOPS IN

BLACK BEAN SAUCE TAGLIATELLE AND CRAB SALAD

VEGETABLES CAULIFLOWER AU GRATIN

CAULIFLOWER POLONAISE

CHOKOS WITH SOUR CREAM AND BACON

EASY HOME-MADE RICE RISOTTO

HONEY CARROTS

HONEY GINGERED VEGETABLES

HOT CURRIED SLAW

MINESTRONE

POTATOES PIZZAIOLA

POTATO, AVOCADO AND ONION SALAD

PUMPKIN SALAD

SCALLOPED POTATOES

SQUASH WITH YOGHURT

STUFFED BAKED POTATOES

SUNSHINE BRUSSELS SPROUTS

VEGETABLE PLATTER

MEAT APRICOT AND ALMOND CRUSTY LAMB

BEEF MADEIRA

BEEF STROGANOFF

CHILLI CON CARNE

CORNED MEAT

CRUSTY ROSEMARY LAMB

CURRIED SAUSAGES

HERBED LOIN OF LAMB

HONEY ROAST LAMB

ITALIAN SPAGHETTI SAUCE

LASAGNE

MINTED PICNIC LOAF

SHEPHERD'S PIE

SPRINGTIME LAMB CASSEROLE

TROPICAL CURRY LAMB

VEAL Á LA MEDALLION

VEAL AND PINEAPPLE

POULTRY APRICOT CHICKEN

LEMON AND HERB CHICKEN LEGS

CHICKEN AND APRICOT SALAD

CHICKEN AND MACARONI BAKE

CHICKEN CACCIATORE

CHICKEN FILLET BURGERS

CHICKEN FRICASSEE

CHICKEN IN A POT

CHICKEN PROVENCALE

CHICKEN TERRINE

CHICKEN WITH BACON AND

LEEK SEASONING CRUNCHY CAMEMBERT CHICKEN

HONEY CHICKEN LEGS

ROAST CHICKEN

TANDOORI CHICKEN

WHOLEMEAL CHICKEN

SHEPHERD'S PIE

Serves 6-8

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

1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2 tablespoons water; cover and cook for 12-14 minutes on HIGH or until tender. Drain.

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

3. In a large bowl, combine mince and onion and cook for 10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.

4. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and parsley. Mix well.

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

6. Spread mashed potato evenly over top of mixture. Brush with beaten egg.

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

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

CRUSTY ROSEMARY LAMB

Serves 4-6

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

1.5 kg leg lamb

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

2. Place fat side down on a rack.

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

on MEDIUM HIGH (for well done).

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

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

LASAGNE

Serves 8

MEAT SAUCE INGREDIENTS

30 g butter 1 onion, chopped 1 kg topside mince

/4 cup tomato paste 240 g jar bolognese sauce 200 g can champignons, drained 1 clove garlic, crushed (optional)

CHEESE SAUCE INGREDIENTS

90 g butter

/3 cup flour 1 3/4 cups milk 125 g tasty cheese, grated 200 g packet instant lasagne noodles 100 g mozzarella cheese, grated

MEAT SAUCE METHOD

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

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

stirring every 2 minutes. Drain excess fat.

3. Stir in tomato paste, bolognese sauce, champignons and garlic.

CHEESE SAUCE METHOD

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

seconds on HIGH.

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

3. Stir in tasty cheese.

TO ASSEMBLE

1. Use a 20 x 20 cm deep casserole dish

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

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

one-third of cheese sauce.

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

5. Sprinkle with mozzarella cheese.

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

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

1 tablespoon gravy powder

/3 cup tomato sauce 1 tablespoon Worcestershire sauce 1 tomato, chopped 2 tablespoons parsley 1 egg, beaten

MEAT

SPRINGTIME LAMB CASSEROLE

Serves 4

11/2 packets (45 g) French onion soup

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

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

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

the lamb in flour mixture, coating thoroughly.

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

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

4. Add corn, celery. Mix well.

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

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

CORNED MEAT

Serves 6-8

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

1.5 kg corned meat

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

2. Add sugar, vinegar, orange juice and water.

3. Cover with lid and cook for 64-66 minutes on MEDIUM, turning over halfway through cooking. Allow to stand covered with foil for 10 minutes before serving.

4. Serve with white sauce.

BEEF STROGANOFF

Serves 6

1 kg rump steak, cut into strips

/2 cup plain flour salt and pepper 1 onion, finely chopped 2 tablespoons tomato purée 11/2 cups beef stock

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

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

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

3-litre casserole dish.

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

4. Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on

MEDIUM.

5. Serve with boiled rice.

CURRIED SAUSAGES

Serves 4-6

1 kg sausages 2 tablespoons butter 2 onions, chopped 1 small Granny Smith apple,

peeled and finely chopped

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

2. Cook for 14-16 minutes on MEDIUM, turning halfway through cooking. Cut sausages into thirds.

3. In a 2-3-litre casserole dish, place butter, onions, apple, curry powder and sultanas; mix well. Cover and cook for 4-6 minutes on HIGH.

4. Dissolve stock cube in water.

5. Mix in flour and stock, mix well, cover and cook for 4-5 minutes on HIGH, stirring once.

6. Add sausages, and stir.

7. Cover and cook for an extra 6-7 minutes on MEDIUM. Serve with boiled rice or noodles.

3 teaspoons curry powder

/4 cup sultanas 1 beef stock cube 11/2 cups water

/4 cup plain flour

VEAL À LA MEDALLION

Serves 4-6

1 kg veal, cubed

/2 cup plain flour

salt and pepper

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

1. Toss veal in flour. Place in a 3 litre casserole dish. Stir in salt, pepper, water,

shallots, carrots, lemon rind and bacon.

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

cooking.

3. Stir in mushrooms and sour cream.

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

5. Sprinkle with chives.

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

HERBED LOIN OF LAMB

Serves 8

/2 cup white wine

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

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

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

overnight.

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

4. Place on a rack. Cook for 20 minutes on MEDIUM (for medium) or 24 minutes

on MEDIUM (for well done). Turn meat over halfway through cooking.

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

VEAL AND PINEAPPLE

Serves 4-6

2 tablespoons flour 2 teaspoons mixed herbs 1 teaspoon chicken stock powder black pepper 750 g veal, diced 4 rashers bacon, chopped 3 shallots, chopped 440 g can pineapple pieces, drained 1 cup tomato sauce 2 tablespoons chopped parsley

1. Toss veal in combined flour, mixed herbs, chicken stock powder and black pepper in a freezer bag until evenly coated. Place in a large casserole dish.

2. Stir in bacon, shallots, pineapple pieces and tomato sauce.

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

4. Sprinkle with parsley and serve with rice.

ITALIAN SPAGHETTI SAUCE

Serves 4-6

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

/2 cup tomato paste 100 g mushrooms, sliced 1 tablespoon chopped parsley 1 teaspoon salt

/2 teaspoon dried oregano leaves

/2 teaspoon dried basil leaves

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

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

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

and basil.

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

4. Serve over hot spaghetti.

CHILLI CON CARNE

Serves 4-6

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

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

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

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

and kidney beans.

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

4. Serve with boiled rice.

BEEF MADEIRA

Serves 4-6

750 g blade or round steak, cubed

/4 cup plain flour 1 large onion, sliced 2 carrots, thinly sliced 1 clove garlic, crushed

1. In a 3-litre casserole dish, combine meat and flour; mix well.

2. Add onions and carrots.

3. In a jug, combine garlic, beef stock, madeira or sherry, and paprika; stir well.

Pour over beef.

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

cooking.

5. Add beans and capsicum. Cover and cook a further 20-22 minutes on

MEDIUM, stirring twice during cooking.

/2 cup beef stock

/2 cup madeira or sherry

/2 teaspoon paprika 350 g French beans, washed and sliced 1 green capsicum, sliced

MINTED PICNIC LOAF

Serves 6-8

2 cups stale breadcrumbs

/2 cup milk 1 large potato, grated 500 g sausage mince

TOPPING

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

1. Combine breadcrumbs and milk in medium bowl; stand for 5 minutes.

2. Add potato, mince, tomato sauce and mint to breadcumb mixture; mix well.

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

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

5. Drain excess liquid from loaf dish.

TOPPING

1. Combine topping ingredients and press evenly over loaf. Cook for a further

7-8 minutes on MEDIUM HIGH.

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

500 g minced beef

/2 cup tomato sauce

2 tablespoons chopped fresh mint

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

TROPICAL CURRY LAMB

Serves 4-6

1 onion, thinly sliced 1 kg lamb, trimmed and cubed 1 cup chicken stock 1 teaspoon chicken stock powder, extra 3 teaspoons curry powder 825 g can apricot halves, drained, reserving 1/2 cup syrup 2 tablespoons arrowroot

1. Place onion, lamb, chicken stock, stock powder and curry powder into a 3litre casserole dish.

2. Cover and cook for 28-30 minutes on MEDIUM; stir twice during cooking.

3. Drain lamb and reserve 1/2 cup of liquid.

4. Combine lamb stock, apricot syrup and arrowroot. Cook for 1-2 minutes on HIGH.

5. Combine lamb, apricots and stock mixture in a 3-litre casserole dish and cover.

6. Heat through for 4-6 minutes on MEDIUM.

7. Serve with boiled rice.

APRICOT AND ALMOND CRUSTY LAMB

Serves 4

200 g dried apricots, finely chopped 1 cup fresh breadcrumbs

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

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

2. Brush lamb with apricot jam.

3. Place apricot crust on top of lamb.

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

stand 10 minutes before carving.

HONEY ROAST LAMB

Serves 4-6

1.5 kg leg lamb 3 tablespoons honey 1 tablespoon Dijon mustard

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

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

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

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

CHICKEN WITH BACON AND LEEK SEASONING Serves 4

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

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

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

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

4. Brush chicken with extra melted butter.

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

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

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

POULTRY

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

CHICKEN IN A POT

Serves 4-6

1.5 kg chicken thighs

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

1. Toss chicken thighs in flour.

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

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

cooking.

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

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

CHICKEN AND APRICOT SALAD

Serves 6

No.15 chicken 20 g butter

/2 cup mayonnaise

/4 cup sour cream 1 tablespoon lemon juice 6 ripe fresh apricots, cut into wedges 2 sticks celery, thinly sliced

/4 teaspoon dried tarragon

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

28-32 minutes on MEDIUM HIGH turning over halfway through cooking. Cool.

2. Remove chicken flesh from the bone.

3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken,

celery and tarragon until coated. Chill for 1-2 hours.

4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.

NOTE: Leftover turkey may be substituted for chicken.

CHICKEN FRICASSEE

Serves 4

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

1. Remove meat from chicken and chop into cubes.

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

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

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

5. Pour into a 1

/2-litre casserole dish. Cover and cook for 4-6 minutes on

MEDIUM HIGH. Stir well.

6. Lay cheese slices across middle of dish.Cook a further 10-12 minutes on MEDIUM HIGH.

7. Sprinkle with parsley.

/4 cup cream

/4 teaspoon nutmeg 400 g can artichoke hearts, halved 4 slices processed cheese chopped parsley

CHICKEN PROVENCALE Serves 4

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

/2 cup black olives

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

powder. Mix well.

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

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

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

minutes on MEDIUM HIGH.

4. Sprinkle with parsley.

1 teaspoon curry powder

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

CHICKEN TERRINE

Serves 6-8

60 g butter 6 shallots, chopped

/2 cup flour 1 cup chicken stock 1 cup milk

/4 teaspoon tabasco sauce pepper

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

minute on HIGH.

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

every 2 minutes.

3. Stir in tabasco sauce and pepper.

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

corns.

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

chicken mixture.

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

towel.

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

8. Remove top layer of paper towel.

9. Pour in chicken mixture. Refrigerate overnight.

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

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

/2 cup water

6 rashers bacon

WHOLEMEAL CHICKEN

Serves 4

1 kg chicken thighs 100 g butter, melted

/4 cup finely grated parmesan cheese 1 cup wholemeal flour 1 tablespoon chopped parsley

1. Dip chicken thighs in butter.

2. Coat with combined cheese, flour and parsley.

3. Place on a rack. Cook for 14-16 minutes on MEDIUM HIGH. Turn over

halfway through cooking.

TANDOORI CHICKEN

Serves 4-6

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

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

1. Pure´e chillies, onion, garlic, ginger and lemon juice until smooth.

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

and paprika in a small bowl.

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

leaf and cloves.

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

5. Cover and marinate overnight, stirring occasionally.

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

over halfway through cooking.

7. Serve with boiled rice.

/4 teaspoon cinnamon

1 bay leaf

/2 teaspoon turmeric

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

CHICKEN AND MACARONI BAKE

Serves 4-6

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

/4 cup plain flour 300 mL sour cream 1 cup chicken stock 1 cup grated cheese 1 tablespoon chopped parsley

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

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

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

minutes on HIGH or until pasta is tender. Drain.

3. Remove flesh from chicken.

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

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

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

6. Sprinkle with parsley.

7. Serve immediately with a tossed salad.

APRICOT CHICKEN

Serves 4

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

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

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

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

4. Add apricot nectar and apricots.

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

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

7. Serve hot with pasta.

LEMON AND HERB CHICKEN LEGS

Serves 4

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

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

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

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

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

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

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

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

1 cup sour cream 2 teaspoons finely grated lemon rind 1 table spoon lemon juice

/4 teaspoon tabasco sauce

HONEY CHICKEN LEGS

Serves 4

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

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

1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small

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

2. Sprinkle with sesame seeds.

3. Arrange chicken legs on a roasting rack. Cook for 11-13 minutes on MEDI-

UM HIGH, turning over halfway through cooking.

CHICKEN CACCIATORE

Serves 6

6 chicken thighs

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

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

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

chicken is coated.

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

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

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

cooking.

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

minutes on MEDIUM HIGH.

5. Garnish with black olives.

CHICKEN FILLET BURGERS

Serves 4

4 chicken breast fillets (approx. 500 g) 2 tablespoons flour 1 teaspoon paprika 2 slices ham, sliced in half 2 slices pineapple, sliced in half 4 slices processed cheese

1. Place chicken, flour and paprika into a freezer bag. Toss until chicken is coated.

2. Place chicken fillets onto a roasting rack.

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

4. Place ham and pineapple slices on top of each chicken piece.

5. Top with cheese.

6. Cook for 2-4 minutes on MEDIUM.

7. Serve on a hamburger bun with lettuce and tomato.

ROAST CHICKEN

Serves 4

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.

CRUNCHY CAMEMBERT CHICKEN

Serves 6

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

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

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

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

legs together.

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

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

MEDIUM HIGH. Turn over halfway through cooking.

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

SEAFOOD

CHEESY SALMON ROLLS

Serves 4-6

ROLLS

12 lasagne noodles (200 g packet) 250 g ricotta cheese 90 g cheddar cheese, grated salt and pepper to taste 2 eggs, lightly beaten 210 g can red salmon, drained 2 teaspoons lemon juice

1. Soak noodles (4 at a time) in a large bowl of boiling water, till noodles are pliable to roll.

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

3. Place a spoonful of salmon mixture into each lasagne sheet. Roll up tightly. Place in a single layer in a shallow heat-proof dish, seam-side down.

SAUCE

1. Combine cornflour with 2 tablespoons of tomato purée to form a smooth paste. Stir in remaining purée and parsley.

2. Pour tomato purée over salmon rolls and cook for 12-14 minutes on MEDIUM HIGH or until noodles are tender.

PAELLA

Serves 8

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

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

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

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

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

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

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

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

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

8. Gently fold seafood into rice mixture.

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

10. Serve with French bread.

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

tails intact and deveined

2 calamari tubes, sliced into

rings

6 mussels

SAUCE

1 tablespoon cornflour 415 g can tomato purée 2 tablespoons parsley, chopped

GARLIC PRAWNS

Serves 4

24 green king prawns 2 tablespoons butter 3 cloves garlic, crushed

1. Peel and devein prawns, leaving tails intact.

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

3. Stir in oil and prawns.

4. Cook for 4-6 minutes on MEDIUM, tossing every 2 minutes. Spinkle with parsley.

5. Serve in individual dishes with garlic bread.

/3 cup olive oil

1 tablespoon chopped parsley

STEAMED SCALLOPS IN BLACK BEAN SAUCE

Serves 4

1 tablespoon oil 2 spring onions, finely sliced 1 chilli, seeded and finely chopped 1 tablespoon cornflour

1. In a large bowl combine oil, onions and chilli; cook for 2 minutes on HIGH.

2. Stir in cornflour, sugar, soy sauce and black bean sauce.

3. Add scallops; stir well.

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

2 teaspoons sugar 1 tablespoon soy sauce 2 tablespoons black bean sauce 500 g scallops

TAGLIATELLE AND CRAB SALAD

Serves 6-8

500 g tagliatelle pasta 12 crab sticks, sliced

/2 cup toasted pine nuts

6 shallots, chopped

1. Place tagliatelle into a large bowl. Cover with hot tap water. Cook for 14-16 minutes on HIGH, until tender. Stir at halfway of cook time. Drain well.

2. Toss sliced crab sticks, pine nuts and shallots through pasta.

3. Mix French dressing and cream. Season with salt and pepper. Pour over pasta. Toss well.

4. Add 100g black whole olives.

/2 cup French dressing 300 mL cream salt and pepper 100g black olives

CRISPY MARINATED CRAB STICKS

Makes 24

12 crab sticks 2 tablespoons lemon juice 1 clove garlic, crushed 2 teaspoons grated ginger

1. Cut crab sticks in half.

2. Place lemon juice, garlic, ginger, sugar, oil and soy sauce in a bowl. Mix well.

3. Place crab sticks in marinade and allow to stand 2 hours. Drain.

4. Cut bacon into 3 pieces. Wrap each piece around each crab stick; secure with a toothpick.

5. Place on a roasting rack.

6. Cook for 10-12 minutes on MEDIUM HIGH.

PRAWN CREOLE

Serves 4

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

/2 cup tomato paste

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

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

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

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

1 cup chicken stock 1 tablespoon parsley 2 teaspoons sugar

/2 teaspoon salt

/2 teaspoon chilli powder

500 g green prawns, peeled and deveined

1 teaspoon sugar

/4 cup oil 1 tablespoon soy sauce 8 rashers bacon, rind removed

GARLIC MUSSELS

Serves 4 as entree

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

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

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

GARLIC BUTTER

1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper. Pour 1/2 garlic sauce over mussels; toss well.

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

SEAFOOD LASAGNE Serves 6-8

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

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

2. Stir in flour and dry mustard. Cook for 11/2 minutes on HIGH.

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

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

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

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

7. Cover noodles with

/3 marinara sauce and 1/2 cup cheese.

Repeat process, ending with marinara sauce and cheese.

8. Cook for 17-19 minutes on MEDIUM.

9. Allow to stand for 10 minutes before serving.

CRAB MORNAY

Serves 6

60 g butter

/3 cup plain flour

/2 teaspoon dry mustard 2 cups milk 1 onion, finely chopped

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

Cook for a further 1 minute on HIGH.

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

minutes.

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

/4 cup cheese.

4. Place into a 1-litre serving dish. Sprinkle with cornflake crumbs and remain-

ing cheese.

5. Cook for 8-10 minutes on MEDIUM.

6. Serve with fresh garden salad.

2 x 170 g cans crab meat, drained 2 hard-boiled eggs, sliced salt and pepper

/2 cup finely grated cheese

2 tablespoons cornflake crumbs

500 g seafood marinara 1 packet precooked lasagne noodles 11/2 cups grated tasty cheese

SESAME PRAWNS

Serves 4

24 green king prawns (approx. 1 kg)

/4 cup port

/4 cup oil

/4 cup chopped parsley 3 shallots, finely chopped lemon pepper to taste

/2 cup toasted sesame seeds 6 bamboo skewers

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

2. Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns.

Marinate for 1-2 hours.

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

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

over halfway.

5. Serve with satay sauce and rice.

GARLIC BUTTER

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

SQUID IN TOMATO AND WINE SAUCE

Serves 6

500 g squid tube

/2 teaspoon meat tenderiser (optional) 1 tablespoon cornflour 1 tablespoon olive oil 1 spring onion, chopped

1. Cut squid tube into rings. Sprinkle with combined meat tenderiser and

cornflour. Refrigerate for 30 minutes.

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

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

HIGH.

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

squid is firm.

5. Sprinkle with fresh basil.

6. Serve with French bread and tossed salad.

BOMBAY AVOCADO SCALLOPS

Serves 4

4 avocados, halved 500 g scallops, halved 2 tablespoons butter 1 onion, finely chopped 1 Granny Smith apple, chopped

/2 teaspoon cumin

/2 teaspoon coriander

/2 teaspoon turmeric

1 tablespoon flour

/2 cup cream

1. Remove flesh from avocado, leaving shell intact. Either scoop out with a teaspoon or by making horizontal and vertical cuts in flesh, easing out with a round-bladed knife. Mix halved scallops with the avocado flesh.

2. In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric. Cover and cook for 5-6 minutes on HIGH.

3. Add flour and cook, uncovered, a further 1 minute on HIGH.

4. Stir in cream, blend well.

5. Add the scallop and avocado mixture.

6. Cook for 14-16 minutes on MEDIUM. Stir during cooking and after cooking.

7. Scoop mixture evenly back into the avocado shells. Serve hot.

1 clove garlic, crushed 410 g can tomato purée

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

BOUILLABAISSE

Serves 8

6 mussels 750 g scallops 500 g green prawns,

peeled and deveined

500 g firm fish fillets,

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

1 clove garlic, crushed 11/2 cups fish stock 425 g can tomatoes, puréed

/2 cup white wine

2 tablespoons tomato paste

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

1. Wash and clean seafood.

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

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

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

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

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

7. Garnish with fresh basil.

HONEY CARROTS

Serves 4

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

1. Combine all ingredients in a casserole dish.

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

3. Stand covered for 3 minutes before serving.

VEGETABLE PLATTER

Serves 4

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

1. Arrange vegetables in a shallow dish with the harder vegetables positioned around the outside and the softer vegetables in the centre.

2. Cover with a lid or plastic wrap.

3. Cook for 4-6 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

CAULIFLOWER AU GRATIN

Serves 4-6

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

/2 cup grated cheese

paprika

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

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

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

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

/2 minutes on HIGH, stirring

every minute.

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

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

SCALLOPED POTATOES

Serves 4-6

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

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

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

for 6-8 minutes on HIGH.

2. Drain off water.

3. Arrange sliced onion over potatoes.

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

with cheese and a little paprika if desired.

5. Cook uncovered, 6 minutes on MEDIUM HIGH.

VEGETABLES

EASY HOME-MADE RICE RISOTTO

Serves 6-8

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

e.g. carrots, zucchinis, mushrooms

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

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

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

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

POTATO, AVOCADO AND ONION SALAD

Serves 6

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

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

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

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

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

minutes on HIGH, stirring twice.

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

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

MINESTRONE

Serves 6

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

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

on HIGH.

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

3. Add celery, zucchini and cabbage. Cover and cook for 3 minutes on HIGH.

Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 15-20 minutes on HIGH, stirring occasionally.

4. Serve hot, topped with parmesan cheese.

NOTE: Salt should be optional due to beef stock.

CHOKOS WITH SOUR CREAM AND BACON

Serves 4-6

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

/4 teaspoon dried basil leaves

/4 teaspoon dried oregano leaves

/2 cup grated tasty cheese

6 shallots, chopped

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

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

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

4. Sprinkle with bacon.

5. Cook for 1-2 minutes on HIGH.

4 large potatoes

/4 cup milk

/4 cup cream

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

/4 teaspoon dry mustard paprika

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

HIGH. Stand in foil for 5 minutes.

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

spoon, leaving a thin shell.

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

well until no lumps remain.

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

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

until cheese is melted.

STUFFED BAKED POTATOES

Serves 4

2 zucchinis, chopped

/4 cabbage, shredded 3 cups beef stock 2 x 400 g cans peeled tomatoes, chopped salt and pepper parmesan cheese

HOT CURRIED SLAW

Serves 6-8

/2 large cabbage, finely shredded

1 large carrot, grated

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

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

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

2. Remove onion and bay leaves.

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

Cook for 45 seconds on HIGH.

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

crumbs and dot with extra butter.

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

6. Serve hot.

HONEY GINGERED VEGETABLES

Serves 6

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

/2 cup pecans

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

3-4 minutes on HIGH.

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

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

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

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

/4 cup cream

/4 cup dry breadcrumbs

2 teaspoons butter, extra

SQUASH WITH YOGHURT

Serves 4-6

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

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

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

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

4. Serve hot.

SUNSHINE BRUSSELS SPROUTS

Serves 4

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

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

1. Place Brussels sprouts into a pie plate.

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

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

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

stirring every minute.

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

POTATOES PIZZAIOLA

Serves 4-6

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

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

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

3. Combine oregano and pepper to garlic mixture.

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

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

CAULIFLOWER POLONAISE

Serves 4-6

500 g cauliflower 1 cup peanut butter 2 tablespoons honey 200 mL carton natural yoghurt 1 tablespoon parsley 2 hard-boiled eggs, finely chopped (optional)

/2 cup wholemeal breadcrumbs

1. Trim cauliflower and break into florets.

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

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

4. Add yoghurt to the mixture, stir well.

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

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

7. Serve hot.

PUMPKIN SALAD

Serves 6-8

1 kg pumpkin, peeled and cubed 2 tablespoons water

/4 cup walnuts

6 shallots, chopped

/4 cup finely chopped parsley

/2 teaspoon nutmeg ground black pepper 1 cup mayonnaise

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

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

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

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

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

CALIFORNIAN APPLE CRUNCH

Serves 6-8

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

1. Place pie apple in a shallow casserole dish.

2. Sprinkle evenly with dry cake mix.

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

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

5. Cook for 9-11 minutes on HIGH.

6. Serve warm with whipped cream.

BAKED APPLES

Serves 4

/4 cup walnuts

/4 cup brown sugar 2 teaspoons mixed spice

1. Place walnuts, sugar and mixed spice in a blender or food processor,

process until nuts are finely chopped.

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

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

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

walnut mixture.

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

6. Serve with whipped cream.

DESSERTS

CHOCOLATE CAKE

2 cups sugar

/4 cup cocoa 1 teaspoon baking powder 11/2 cups milk

/2 cup oil

ICING

125 g butter 1 cup icing sugar 1 dessert spoon rum

1. Combine all ingredients together in a large bowl.

2. Beat together for 3 minutes on HIGH.

3. Pour into a greased microwave safe gugelhopf container.

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

turning out.

5. Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

AUSTRALIAN FRUIT CAKE

Serves 4-6

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

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

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

3. Pour into a greased 20 cm cake container.

4. Cook for 10-12 minutes on MEDIUM.

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

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

7. Stand 5-10 minutes before turning out.

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

1 cup plain flour, sifted 1 teaspoon baking powder salt

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

13/4 cups plain flour 2 eggs 2 teaspoons vanilla

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

125 g philadelphia cheese 2 dessert spoons cocoa

Procedure:

1. Remove wrapping from meat.

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

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

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

DEFROSTING FROZEN FOODS

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Place between paper towel directly on turntable.

2 slices 4 slices 6 slices Bread Rolls

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

PROCEDURES

MICROWAVE TIME

PROCEDURES

BREAD

PIES

MICROWAVE TIME

Individual Whole

3-4 minutes 7-8 minutes

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

Whole Fish

Scallops

Prawns

4-6 minutes/500 g

6-8 minutes/500 g

4-6 minutes/500 g

5 minutes

2-3 minutes

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

Separate as soon as possible.

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

BEEF (Roast) Steaks Minced Beef

PORK (Roast) Chops Ribs Minced Pork

LAMB (Roast) Shoulder Chops

POULTRY Turkey (Whole) Chicken (Whole) Pieces Duck

MICROWAVE TIME

CUT

STANDING TIME

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

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

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

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

10-15 minutes

5-10 minutes 5-10 minutes

10-15 minutes

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

10-15 minutes 10-15 minutes

5-10 minutes

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

CHARTS

MICROWAVE OVEN ROASTING CHART

BEEF Rare Medium Well done

VEAL Well done

PORK Well done

LAMB Medium Well done

CHICKEN Whole

CHICKEN Pieces

TURKEY Whole

DUCK

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

33-35 minutes/kg at MEDIUM

29-31 minutes/kg at MEDIUM

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

16-21 minutes/kg at MEDIUM HIGH

12-13 minutes/500 g at MEDIUM

15-17 minutes/500 g at MEDIUM

12-14 minutes/500 g at MEDIUM

INSTRUCTIONS

COOKING TIME AND POWER LEVEL

FOOD

STANDING TIME

5-10 minutes

10-15 minutes

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

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

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

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

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

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

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

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

10-15 minutes

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

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

Cut into uniform florets. Arrange with flower towards centre. Cook covered. Allow to stand 3 minutes before serving.

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

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

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

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

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

Arrange in a dish with

/4 cup water. Cook covered. Turn over during cooking. Allow to stand 3 minutes before serving. Arrange in a dish with 1/3 cup water. Cook covered. Turn over during cooking. Allow to stand 5 minutes before serving.

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

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

Asparagus

Beans

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Mushrooms

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

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

/3 cup water. Cook covered. Allow to

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

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

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

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

Peel and quarter potatoes. Cook, covered, in a dish with

/2 cup water. Allow to stand 3-5

minutes before serving. Cut into quarters. Place in a dish. Season

and cook covered. Allow to stand 3 minutes before serving.

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

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

FRESH VEGETABLE CHART

AMOUNTAMOUNT

MICROWAVE TIME

AT HIGH (100%)

COOKING PROCEDURE COOKING PROCEDURE

VEGETABLE

500 g

2 medium

4 small

2 medium

4 small

500 g

1 kg

500 g

3-4 minutes

21/2-3 minutes

31/2-41/2minutes

41/2-5 minutes

4-6 minutes

31/2-4 minutes

5-6 minutes

11-12 minutes

21/2-3 minutes

31/2-4 minutes

4-5 minutes

VEGETABLE

3-4 minutes

41/2-5 minutes

31/2-4 minutes

41/2-5 minutes

/2-61/2 minutes

/2-71/2 minutes

14-15 minutes

31/2-4 minutes

500 g

500 g (2)

1 kg (4)

500 g

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables (canned)

MICROWAVE TIME

AT HIGH (100%)

10-12 minutes on HIGH

18-20 minutes on HIGH

10-12 minutes on HIGH

12-14 minutes on HIGH

10-12 minutes on HIGH

3-4 minutes on HIGH

43/4-51/2minutes on HIGH

6-7 minutes

61/2-7 minutes

61/2-7 minutes 61/2-7 minutes

61/2-7 minutes

4-41/2 minutes

61/2-7 minutes

1. Place vegetables in a dish. Cover with a lid.

2. Stir halfway through cooking.

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

Break apart as soon as possible.Arrange with flower towards the centre.

FROZEN VEGETABLE CHART

Asparagus

Beans (green, cut)

Broccoli

Brussels sprouts

Carrots (whole) (sliced)

Cauliflower

Corn (on cob)

(kernel)

Peas (green)

Spinach

Mixed Vegetables

500 g

500 g 500 g

500 g

4 pieces

(500 g)

500 g

250 g

500 g

Break apart as soon as possible. Arrange with flower towards the centre.

MICROWAVE TIME

AT HIGH (100%)

WEIGHTVEGETABLE

SPECIAL PROCEDURES

1 cup white rice

1 cup brown rice

1 cup macaroni

250 g spaghetti

250 g fettuccine

/3 cup quick-cooking

oats

1 cup quick-cooking oats

RICE AND PASTA COOKING CHART

2 cups hot tap water

4 cups boiling water

/4 cup cold tap water

or milk

21/4 cups cold tap water or milk

FOOD

OTHER INGREDIENTS

COOKING TIME

Break apart as soon as possible.

Procedure:

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

GUIDE TO COOKING EGGS

1 2 3 4

1 tsp.

2 tsp. 1 tbsp. 1 tbsp.

1 tbsp. 1 tbsp. 2 tbsp.

/4 cup

Cook

MEDIUM

HIGH (70%)

Butter

SCRAMBLED EGG GUIDE

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

Milk

Egg(s)

1-11/2 min. 11/2-2 min. 21/2-3 min. 3-31/2 min.

REHEATING CONVENIENCE DEFROSTING CONVENIENCE

Beverage (room temp.) 250 mL per cup Canned Food (room temp.) (e.g. Spaghetti, Baked Beans) Canned Soup (room temp.) 250 mL per cup Meat Pie (refrigerated) Individual 180 g each

Frozen Pasta Dinners (e.g. Lasagne)

Pizza (refrigerated) 100 g per slice Dinner Plate (refrigerated) 350 g-400 g per serve Casserole (refrigerated) 250 g per serve Croissants (frozen)

Fruit Pie whole (frozen)

Fruit Pie individual (frozen) 135 g each

Pecan Pie whole (frozen)

Jam Donuts (frozen)

Danish Pastry whole (frozen)

FOOD

1 cup

2 cups

1 cup

2 cups

1 cup

2 cups

1 pie

4 pies

300-500 g

500-750 g

1 slice

2 slices

1 serve

2 serves

1 2

600 g

1 2

1 kg

2 4

400 g

COOKING TIME AND POWER LEVEL

Stir after heating.

Place food in bowl. Cover plastic wrap or lid. Stir halfway. Stir halfway through cooking. Stir after heating.

Place directly on turntable, face side down. Cover with paper towel. Turn over halfway. Remove from foil container. Place in a dish same size. Cover with plastic wrap or lid. Allow to stand.

Place on paper towel. Place directly on turntable. Allow to stand. Slice potato. Cover plate with plastic wrap. Place directly on turntable. Allow to stand. Place in a bowl, cover with plastic wrap. Place directly on turntable. Stir halfway. Allow to stand, then stir. Place between paper towels. Place directly on the turntable. Keep in foil container. Place on a roasting rack. Allow to stand. Remove from foil container. Place directly on the turntable. Allow to stand.

Remove from foil container. Place on a plate lined with paper towel. Allow to stand. Place directly on turntable. Turn over halfway through defrosting. Remove from foil container. Place on dinner plate. Allow to stand.

SPECIAL INSTRUCTIONS

WEIGHT STANDING TIME

11/2 minutes on HIGH 3 minutes on HIGH 4-51/2 minutes on MEDIUM 8-10 minutes on MEDIUM 2-21/2 minutes on HIGH 3-31/2 minutes on HIGH 21/2-4 minutes on MEDIUM 91/2 minutes on MEDIUM

31/2-5 minutes on HIGH, followed by 4-5 minutes on MEDIUM 41/2-6 minutes on HIGH, followed by 81/2-10 minutes on MEDIUM 1-11/2 minutes on MEDIUM HIGH 2-21/2 minutes on MEDIUM HIGH 51/2-6 minutes on MEDIUM

4-51/2 minutes on MEDIUM 8-10 minutes on MEDIUM 35-45 seconds on MEDIUM LOW 60-70 seconds on MEDIUM LOW 4-5 minutes on MEDIUM HIGH followed by 5 minutes on MEDIUM LOW 11/2-2 minutes on MEDIUM LOW 21/2-3 minutes on MEDIUM LOW

3-31/2 minutes on MEDIUM HIGH

11/2-2 minutes on MEDIUM LOW 3-31/2 minutes on MEDIUM LOW 2-3 minutes on MEDIUM HIGH followed by 2-21/2 minutes on MEDIUM LOW

NOTE: Room Temperature +20°C

Refrigerator Temperature +3°C

Frozen Temperature -18°C

– FOOD CHART

—

1-3 minutes

—

1-3 minutes

2-3 minutes

—

2 minutes

1-3 minutes

—

2-3 minutes

1-2 minutes

2-3 minutes

—

2-3 minutes

GLOSSARY OF TERMS

CUP MEASURES

1 tablespoon = 20 mL 1 teaspoon = 5 mL

/2 teaspoon = 2.5 mL

/4 teaspoon = 1.25 mL

NOTE

• Recipes in this book use standard metric equipment approved by the Australian Standards Association.

• All spoon and cup measures are level.

• All recipes in this book that include eggs require 55 g unless otherwise specified.

1 cup = 250 mL = 8 fl. oz.

/2 cup = 125 mL = 4 fl. oz.

/3 cup = 80 mL =

2.5 fl. oz.

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

15 g =

/2 oz. 30 g = 1 oz. 60 g = 2 oz. 90 g = 3 oz.

125 g = 4 oz. 185 g = 6 oz. 250 g = 8 oz. 500 g = 1 lb.

1000 g = 2 lb.

Metric

Imperial

Cups

SPOON MEASURES

LIQUID MEASURES

Metric

Imperial

DRY INGREDIENTS

1 cup flour 140 g 41/2 oz. 1 cup sugar 250 g 8 oz. 1 cup brown sugar 185 g 6 oz. 1 cup icing sugar 185 g 6 oz. 1 cup butter/margarine 250 g 8 oz. 1 cup honey/golden syrup 375 g 12 oz. 1 cup fresh breadcrumbs 60 g 2 oz. 1 cup crushed biscuits 125 g 4 oz. 1 cup uncooked rice 220 g 7 oz. 1 cup mixed fruit 185 g 6 oz. 1 cup chopped nuts 125 g 4 oz. 1 cup coconut 90 g 3 oz.

Metric Imperial

(1 kg)

DEFROSTING

Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results. Once frozen meat is thawed, it begins to lose its juices. With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality. Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cook before the centre is thawed. MEDIUM LOW is fast enough to be convenient but gentle enough to give good results.

POULTRY Start thawing poultry breast-side down; shield warm

areas and turn over after half the time. Let poultry stand 30 to 60 minutes after thawing, until giblets and neck can be removed and breast meat under wings is completely thawed.

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

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

JOINTS Turn over large roasts after half the time. As you turn,

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

RECONSTITUTING DRIED FOODS

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

and cook for 41/2-5 minutes on HIGH. Stand covered for 5 minutes before using.

PULSES To soak: Place one cup of any variety of beans in a large

dish, add 2 cups cold water and cover with a lid or plastic wrap. Place in microwave and cook for 5 minutes on HIGH. Then simmer for 30 minutes on MEDIUM LOW. They will then be ready to use. To cook: Rinse pulses. One cup of pulses to 4 cups of boiling water is required for a maximum of 45 minutes on HIGH.

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

10 minutes on LOW.

REHEATING

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

CASSEROLES Cover dish tightly. Stir several times during reheating,

especially if casserole has been refrigerated. If casserole cannot be stirred, reheat at MEDIUM.

MEATS Medium to thin slices reheat best. Cover meat with

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

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

vegetables to outside of the plate. Place quick-to-heat foods in the centre. Cover with microwave plastic wrap. VEGETABLES Wrap large, whole vegetable in microwave plastic wrap. Cover dishes of vegetables and stir during reheating, if possible.

TOASTING

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

SESAME SEEDS Place 1/4 cup sesame seeds in a glass bowl; cook for 2-3

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

GENERAL INFORMATION

COMMONLY ASKED QUESTIONS AND ANSWERS

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

YOU CAN'T USE METAL IN A MICROWAVE OVEN. False. Metal reflects microwaves; the oven itself is made

of metal so microwave energy can't escape. Inside the oven, metal slows cooking because it keeps energy from reaching parts of the food. You can use the reflective properties of metal to protect foods which might overcook in some areas.

DISHES DON'T GET HOT IN A MICROWAVE OVEN. Keep your oven mitts handy. A microwave-safe utensil

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

POINTS TO REMEMBER

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

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

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

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

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

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

Just remember two rules:

(a) There must be at least half of the food exposed to the microwaves.

(b) Do not let the foil touch the sides of the oven. Use foil to shield thinner parts of food when defrosting, to prevent over-cooking and drying out.

• All food continues to cook after it leaves the micro

wave oven because the heat is stored in the food and not in the oven.

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

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

• When reheating foods always cover with a lid,

plastic wrap or paper towel to prevent foods from drying out. Reheat on MEDIUM for best results.

• Always pierce food that has a membrane – for

example eggs, tomatoes, potatoes and kidneys.

• Remember to cover vegetables with a lid or plastic

wrap when cooking.

HINTS

• Always place the stems of vegetables – e.g. cauliflower, broccoli – toward the outside of the dish. The stems are tougher than the flower, so this will ensure even cooking.

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

• Remember: When melting chocolate in the microwave oven, it holds its shape until stirred. Heat for 2-21/2 minutes per 100 g on MEDIUM. DO NOT COVER.

• Jams and chutneys are great when made in the microwave, as they retain their colour and flavour. As cooking time is so short, less evaporation occurs. Therefore pectin or a jam setting agent is required to make jam set.

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

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

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

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

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

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

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

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

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

cakes; arrange cakes evenly on turntable. Cook about 50-60 seconds on HIGH, or until chocolate is soft. Gently spread chocolate mint evenly over patty cake for a quick icing.

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

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

• To remove odours, place 1 litre water with slice of lemon or 1 teaspoon vanilla essence in the micro wave. Cook for 20 minutes on HIGH.

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

• To peel a tomato, pierce the skin with a fork 3-4 times. Place on a rack and cook for 45-60 seconds on HIGH. Stand for 3 minutes before peeling.

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

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

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

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

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

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

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

large container to prevent boiling over.

• FOIL. Contrary to popular belief, foil can be used in the microwave – for shielding, not covering. It must not come in contact with the walls of the micro wave. Foil directs microwave energy away from delicate or thin areas of food, toward areas that need more cooking. It is essential for even defrosting. Place foil over the thawed sections, allowing the frozen portions to continue defrosting.

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

• To blanch vegetables for freezing, place 150 g of vegetables in a dish with 1 tablespoon of water. Cover and cook on HIGH for 1/3 of the usual cooking time. After cooking, immerse immediately in iced water, package, label, and freeze for up to 3 months.

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

MEMO

x 1

Weight

eg. 1.0kg

POWER

LEVEL

QUICK REFERENCE GUIDE

FEATURE QUICK OPERATION GUIDE

eg. Pasta Meal

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

Cooking Time

eg. Beverage

Convenience Meals

Reheat Menu

Information Cook

More or Less (Convenience Meals, Reheat Menu, Information Cook)

Variable

Cooking

Control

Auto Start

Child Lock

Instant Cook

Clock

Menu Category and Menu Number

eg. one serve

Serves

- Just One Touch

To set for 11:45 am

eg. Roast Beef

SHARP CORPORATION OSAKA, JAPAN

Menu Category and Menu Number

eg. Roast Beef

(Well Done)

x 1

x 4

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

To lock

To unlock

Start Time

Cooking Time

x 3

Within 1 minute of closing the door.

TINSEA843 WRRZ - M32 PRINTED IN THAILAND

POWER

LEVEL

eg. 2cups

Quantity

Weight

eg. 1.0kg

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