Sharp R-520F User Manual

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MICROWAVE OVEN MODEL

R-520F

CONTENTS page

Introduction Inside of front cover

INTRODUCTION

Thank you for buying a Sharp Microwave Oven.

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

The manual is divided into two sections:

1. OPERATION (P1~P15) This section describes your oven and teaches you how to use all the features.

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

Important Safety Instructions 1

Installation Instructions 3

Oven Diagram 4

Operation of Touch Control Panel 5

Control Panel Display 5

Touch Control Panel Layout 5

Before Operating 6

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme During Cooking

Manual Operations 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Increasing Time During a Cooking Programme

Automatic Operations 10

Notes for Automatic Operations 10

Instant Action 10

Express Defrost 11

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

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

Easy Defrost 12

Other Convenient Features 13

Less/More Setting 13

Timer 14

Child Lock 14

Demonstration Mode 14

Alarm 14

Care and Cleaning 15

Service Call Check 15

Specifications 15

Cooking Guides 1-O

Guarantee Inside of back cover

Quick Reference Guide See last page

IMPORTANT SAFETY INSTRUCTIONS

READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.

Warning

To avoid the danger of fire

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

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

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

4. The

5. It is recommended that a

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

10. Use only microwave-safe

11.

12.

13.

14. Do not block the ventilation openings.

15.

16.

17. To make

18.

19.

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

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

AC power supply must be 220V, 50Hz.

separate circuit serving

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

generated. For example, close to a conventional oven.

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

Do not store or use the oven outdoors.

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

containers and utensils.

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

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

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

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

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

popcorn, use only special microwave

makers. Do not store food or any other items inside

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

ensure the oven is operating as desired.

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

To avoid the possibility of injury

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

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

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

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

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

5. the door seals and sealing surfaces.

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

PACEMAKERS should check

To avoid the possibility of electric shock

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

Never spill or insert any objects into the door lock

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

Do not immerse the power supply cord or plug in

3. water or any other liquid.

Do not let the power supply cord hang over the

4. edge of a table or counter.

Keep the power supply cord away from heated

5. surfaces.

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

7. Should the power supply cord become damaged, it must be replaced with a special cord supplied by a SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician trained by SHARP.

To avoid the possibility of explosion and sudden boiling

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

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

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

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

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

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

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

To avoid the possibility of burns

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

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

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

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

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

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

open containers, popcorn makers, oven

stand back from the oven door

test their actual temperature before

To avoid misuse by children

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

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

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

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

be taught all important safety

super-

Other warnings

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

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

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

Caution

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

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

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

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

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

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

leave the turntable to cool.

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

turntable.

hot turntable.

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

home food preparation only. It is

- To prevent trouble with the oven or damage.

Note

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

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

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

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

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 on page 4.

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 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.

or coloured green or green-and-yellow.

OVEN DIAGRAM

1 Door handle 2 Touch control panel 3 LCD display 4 See through door 5 Door seals and sealing surfaces

6 Door safety latches 7 Door hinges 8 Coupling 9 Menu label 0 Oven lamp

A Waveguide cover B Turntable C Roller stay D Ventilation openings E Power supply cord

OPERATION OF TOUCH CONTROL PANEL

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

Control Panel Display

Indicator

Touch Control Panel Layout

1 INSTANT ACTION PADS

Press to cook or reheat 10 popular menus.

2 EXPRESS DEFROST PAD

Press to select the Express Defrost menu.

3 EASY DEFROST PAD

Press to defrost frozen food by entering quantity.

4 TIMER/CLOCK PAD

Press to set clock, timer, child lock or demonstration mode.

Defrost

5 NUMBER PADS

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

6 POWER LEVEL PAD

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

567

7 INSTANT COOK/START PAD

Press to start oven after setting programmes. Press once to cook for 1 minute on HIGH or increase by 1 minute multiples each time this

pad is pressed during cooking.

8 STOP/CLEAR PAD

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

BEFORE OPERATING

Getting Started

Step

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

Procedure Pad Order Display

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

Clock Setting

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

Step

Press the Timer/Clock pad.

Procedure Pad Order Display

Flashing eights

Only the dots will remain.

The dots (:) will flash on and off.

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

Press the Timer/Clock pad again.

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

Stop/Clear

Press the STOP/Clear pad once to:

1. Stop the oven temporarily during cooking.

2. Clear if you make a mistake during programming.

To Cancel a Programme During Cooking

Press the STOP/Clear pad twice.

MANUAL OPERATIONS

Microwave Time Cooking

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

–

10%

–

(LOW)

Power level

Display

Examples of foods typically cooked on microwave oven power level

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

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

Step

Enter desired cooking time.

Procedure Pad Order Display

–

Keeping food warm

–

30%

–

(MEDIUM

–

LOW)

–

– –

–

Defrost

–

Softening

–

butter

–

50%

–

(MEDIUM)

–

Casseroles

–

(MEDIUM

–

– –

–

Cakes

–

Muffins

–

Slices

–

Seafood

70%

HIGH)

Press the Instant Cook/START pad.

The timer begins to count down.

To lower the power press the Power Level pad until desired power level is displayed.

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

–

100%

–

(HIGH)

–

– –

–

Vegetables

–

Rice/Pasta

–

Fruit

–

Step

Enter desired cooking time.

Procedure Pad Order Display

Select power level by pressing the Power Level pad as required (for 50% press three

times).

x 3

Press the Instant Cook/START pad.

The timer begins to count down.

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

If you wish to know the power level during cooking, press the Power Level pad. As long as your finger is touching the Power Level pad, the power level will be displayed.

Sequence Cooking

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

Step

Enter desired cooking time.

Procedure Pad Order Display

Select desired power level by pressing the Power Level pad (for 50% press three times).

For second sequence, enter desired time for cooking time.

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

Press the Instant Cook/START pad.

x 3

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

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

Instant Cook™

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

Step

Press the Instant Cook/START pad.

Within 3 minutes of closing the door.

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

Procedure Pad Order Display

The timer begins to count down.

Increasing Time During a Cooking Programme

Microwave time can be added during a cooking programme using the Instant Cook/START pad.

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

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

Step

Enter desired cooking time.

Procedure Pad Order Display

Select power level by pressing the Power Level pad as required

(for 50% press three times)

Press the Instant Cook/START pad.

Press the Instant Cook/START pad twice to increase the cooking time by two minutes.

x 3

The timer starts to count down.

x 2

AUTOMATIC OPERATIONS

Notes for Automatic Operations

1. 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 displayed.

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

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

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

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

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

7. more or less than weight of foods suggested in EASY DEFROST MENU GUIDE is programmed when the Instant Cook/START pad is pressed. To clear, press the STOP/Clear pad and reprogramme.

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

will be displayed if:

Instant Action

The Instant Action allows you to cook or reheat several popular foods. Follow the details provided in INSTANT ACTION MENU GUIDE on page 3 - 5 in the cooking guides.

may be

* Suppose you want to cook 2 Jacket Potatoes.

Step

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

Procedure Display

Open the door. Turn over potatoes.

Close the door.

Press the Instant Cook/START pad.

Pad Order

x 2

After about 2 sec.

The cooking time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and TURN, OVER will be displayed.

PRESS, START will be displayed repeatedly.

The cooking time will begin counting down. When COVER, STAND will be displayed, the oven will "beep".

Express Defrost

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

6 in the cooking guides.

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

Step

Press the Express Defrost pad until the desired menu number is displayed

(for Chicken Fillets press twice).

Press the Instant Cook/START pad.

Procedure Pad Order Display

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

Close the door.

Press the Instant Cook/START pad.

x 2

The defrosting time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and TURN, OVER will be displayed repeatedly.

PRESS, START will be displayed repeatedly.

The defrosting time will begin counting down. When COVER, STAND is displayed, the oven will "beep".

Easy Defrost

1. Minced Meat

2. Steak / Chops

3. Chicken Pieces

4. Poultry

5. Roast Meat

6. Bread

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

Step

Press the Easy Defrost pad until the desired menu number is displayed (for Chicken Pieces press three times).

Press the number pads to enter weight.

Procedure Pad Order Display

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

7 in the cooking guides.

Press the Instant Cook/START pad.

x 3

KG will flash on and off.

KG stops flashing and remains on display.

The defrosting time will begin counting down. The oven will "beep" 4 times and stop. COOK indicator will go off and TURN, OVER, COVER, EDGE will be displayed repeatedly.

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

Close the door.

Press the Instant Cook/START pad.

PRESS, START will be displayed repeatedly.

The defrosting time will begin counting down. When COVER, STAND will be displayed, the oven will "beep".

OTHER CONVENIENT FEATURES

Less/More Setting

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

The Less/More can be used to adjust the cooking time of the following features

– INSTANT ACTION – EXPRESS DEFROST – EASY DEFROST

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

Step

Press the Reheat Beverage pad once.

Procedure Pad Order Display

x 1

Press the Power Level pad twice within 2 seconds.

x 2

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

Step

Press the Easy Defrost pad three times for Chicken Pieces.

Procedure Pad Order Display

x 3

Press the number pads to enter weight.

Press the Power Level pad once.

x 1

Press the Instant Cook/START pad.

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

Timer

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

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

Enter desired time.

Procedure

Pad Order

Display

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

Press the Timer/Clock pad .

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

will appear in the

display.

Child Lock

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

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

To set the Child Lock, press the Timer/Clock pad, seconds. will appear in the display. The Control Panel is now locked, each time a pad is pressed, the display will show "LOCK".

To unlock the control panel, press the Timer/Clock pad, and the STOP/Clear pad. The time of day is displayed and the oven is ready to use.

and press the Instant Cook/START pad and hold for 3

Demonstration Mode

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

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

To cancel, press the Timer/Clock pad, and the STOP/Clear pad.

Alarm

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

CARE AND CLEANING

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

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

Exterior:

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

Door/Touch Control Panel:

Care should be taken in cleaning the door/touch control panel. 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. Wipe the front side of the door (including the touch control panel) with a cloth dampened slightly with water only. Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.

Interior walls:

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

Turntable/Roller Stay:

Wash with mild soapy water and dry thoroughly.

SERVICE CALL CHECK

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: 1. If time in the display is counting down rapidly, check Demonstration Mode. (See page 14. for detail.)

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

SPECIFICATIONS

AC Line Voltage : Single phase 220V, 50Hz AC Power Required : 1.55 kW Output Power : 1000 W* (IEC test procedure) Microwave Frequency : 2450 MHz (Class B/Group 2)** Outside Dimensions : 430mm(W) x 340mm(H) x 477mm(D) Cavity Dimensions : 350mm(W) x 195mm(H) x 418mm(D)*** Oven Capacity : 29 Litre*** Cooking Uniformity : Turntable (ø335mm tray) system Weight : Approx. 18.5 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.

MEMO

COOKING GUIDES

CONTENTS COOKING GUIDE

HELPFUL HINTS

COOKWARE

AND

UTENSIL GUIDE

21 6 7 8 ~

INSTANT ACTION

MENU GUIDE

3 ~ 5

EXPRESS DEFROST

MENU GUIDE

RECIPESEASY DEFROST

MENU GUIDE

HELPFUL HINTS

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

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

cooking time.

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

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

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

and poultry or edges of cakes to prevent overcooking.

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

cooking if possible. Eg. Casseroles and Sauces.

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

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

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

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

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

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

allow steam to escape.

TOMATO

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

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

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

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

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

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

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

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

EGG

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

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

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

therefore, it is very important that you select the appropriate cooking time and power level for the type and quantity of food to be heated. If you are unsure of the cooking time and power level required, begin with low cooking times and power levels until the food is sufficiently heated evenly throughout.

GLASSWARE/CERAMIC (HEAT RESISTANT)

YES

COOKWARE AND UTENSIL GUIDE

AdviceUseUtensil

GLASSWARE

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

• Most ovenproof china, and ceramics, are suited.

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

• Avoid using antique pottery.

• If unsure, check with the manufacturer.

METAL COOKWARE

PLASTIC WRAP/ OVEN BAGS

MICROWAVE

(

SAFE ONLY

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

)

YES

FOR

SHIELDING

YES

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

• Microwave energy is reflected by metal.

• Plastic wrap can be used to cover food.

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

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

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

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

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

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

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

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

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

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

• Ideal for cooking, reheating and defrosting.

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

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

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

INSTANT ACTION MENU GUIDE

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

Quantity

Dinner Plate + 3°C

MEAT POTATO VEGETABLES

175-180g 125g 100g

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

Broccoli

(Unit per pressing each

INSTANT ACTION pad)

1 serve

1 serve,

( )

approx. 400 g

Initial

Temperature

(approx.)

Refrigerated

Procedure

• Cover with plastic wrap.

• After cooking, stand covered.

Standing

Time

(minutes)

Reheat Beverage

includes: Tea

Reheat Pie

includes: Pies

Reheat Pizza

Reheat Casserole*

Beef Stroganoff Springtime Lamb Apricot Chicken

Reheat Canned Food

Baked Beans Spaghetti

Fresh Vegetables

Carrots Potato Beans Brussels Sprouts Broccoli Cauliflower Zucchini Spinach Cabbage

Coffee Water

Pasties

hard vegetables

medium vegetables

soft vegetables

1 - 4 cups

(1 cup, 250 ml)

1 - 4 pieces

1 piece,

approx.

()

160 - 200 g

1 - 4 pieces

1 piece,

approx. 90 g

1 - 4 cups

(1 cup, 250 ml)

0.2 - 1.0 kg (0.2 kg)

+ 20°C

Room temperature

– 18°C

Frozen

+ 3°C

Refrigerated

+ 3°C

Refrigerated

+ 20°C

Room

temperature

+ 3°C

Refrigerated

• No cover

• Place on the outside of turntable.

• After reheating, stir.

• Place upside down on the turntable.

• Cover with paper towel.

• The oven will "beep" and stop. TURN OVER will be

displayed. Turn pies over and press start to continue cooking.

• After cooking, stand.

• Place pizza on paper towel on the turntable.

• 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.

HINT Refer to the CASSEROLE RECIPES to prepare

the listed menus. See page 5.

• Wash the vegetables.

• Cut potatoes into small pieces.

• Arrange the vegetables in a shallow dish in the

following way: hard vegetables around the outside, soft vegetables in the centre, medium vegetables inbetween.

• Cover with glass lid or plastic wrap.

• After cooking, stir then stand covered.

NOTE: Use MORE setting for potato.

1 - 3

1 - 5

Frozen Vegetables

Carrots Beans Brussels Sprouts Broccoli Cauliflower Corn Green Peas Mixed Vegetables

Jacket Potato

Potato (whole)

Rice / Pasta

includes: White Rice

Serve

Rice/Pasta

Soup stock or Hot tap water for Rice

Hot tap water for Pasta

Dry Pasta

1 serve

/2 cup

11/2 cups

2 cups

hard vegetables

medium vegetables

soft vegetables

2 serves

1 cup

21/2 cups

3 serves

11/2 cups

3 cups

Quantity

(Unit per pressing each

INSTANT ACTION pad)

0.2 - 1.0 kg (0.2 kg)

1 - 10 pieces + 20°C

1 piece,

( )

approx. 150 g

1 - 4 serves

1 serve,

( )

/2 cup

4 serves

2 cups

4 cups

Room temperature

Initial

Temperature

(approx.)

– 18°C Frozen

approx. + 60°C

hot tap water

or soup stock

Procedure

• 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 inbetween.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• The oven will "beep" and stop. TURN OVER will be

displayed. Turn potatoes over and press start to continue cooking.

• After cooking , stand, covered with aluminium foil.

• Wash rice thoroughly until water runs clear.

• Place into a Pyrex® bowl and cover with hot soup

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

• Cook uncovered.

• The oven will "beep" and stop. STIR will be displayed.

Stir and press start to continue cooking.

• After cooking, stand and stir.

Standing

Time

(minutes)

1 - 5

3 - 10

3 - 5

Reheat Soup

1 – 4 cups

(1 cup, 250 ml)

+ 20°C

Room temperature

• Place in a Pyrex® bowl.

• Cover with glass lid or plastic wrap.

• After reheating, stir.

CASSEROLE RECIPES

SPRINGTIME LAMB CASSEROLE

/2 packets (45 g) French onion soup

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

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

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

the lamb in flour mixture, coating thoroughly.

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

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

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

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

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

2 teaspoons parsley 2 teaspoons chives

APRICOT CHICKEN

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

Serves 4

BEEF STROGANOFF

1 kg rump steak, cut into strips

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

/2 cups beef stock

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

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

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

3-litre casserole dish.

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

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

MEDIUM.

5. Serve with boiled rice.

Serves 6

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.

EXPRESS DEFROST MENU GUIDE

NO.

Fish Fillets 0.5

Quantity

(kg's)

Chicken Fillets 0.5

Sausages / Minced Meat 0.5

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

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

Procedure

• Place fish fillets on a defrost rack.

• The oven will "beep" and stop, TURN, OVER will be displayed repeatedly. Turn over and

separate into pieces.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

• Place chicken fillets on a defrost rack.

• The oven will "beep" and stop, TURN, OVER will be displayed repeatedly. Turn over and

separate into pieces.

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

• Place sausages / minced meat on a defrost rack.

• The oven will "beep" and stop, TURN, OVER will be displayed repeatedly. Remove

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

• Press start to continue defrosting.

• After defrost time, stand covered with aluminium foil.

Standing

Time

(minutes)

EASY DEFROST MENU GUIDE

No. Menu

Minced Meat

Beef

Steak/Chops

Fish Fillets

Chicken Pieces • Shield the exposed bone with foil.

Poultry 5 - 50

Roast Meat

Beef/Pork/Lamb

Quantity min-max

(kg's)

0.1 - 2.0

0.1 - 1.0

0.1 - 2.0

1.0 - 3.0

0.5 - 2.5

Procedure

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

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

edges with foil strips.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

• Shield thin end of chops or steaks with foil.

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

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

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

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

• Place chicken pieces on a defrost rack.

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

warm portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

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

• Place breast side down on a defrost rack.

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

• After defrost time, stand covered with aluminium foil.

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

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

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

• After defrost time, stand covered with aluminium foil.

Standing

Time

(minutes)

10 - 30

5 - 30 (Steak/ Chops)

5 - 15

(Fish fillets)

5 - 15

5 - 50• Shield the bone and the edge with foil strips about 2.5cm wide.

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

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

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

1 - 6 slices

• After defrosting, stand.

RECIPES

INDEX

MEAT BEEF STROGANOFF 9

CHILLI CON CARNE 0 GOLDEN CURRY SAUSAGES 9 HONEY ROAST LAMB 0 INDIAN CURRY LAMB 0 ITALIAN SPAGHETTI SAUCE 0 LASAGNE 8 SHEPHERD'S PIE 9 MOROCCAN VEAL 9

POULTRY CHICKEN AND PENNE SALAD q

CHICKEN FILLET BURGERS q CHICKEN IN A POT q CHICKEN WITH BACON AND q

LEEK SEASONING

CRUNCHY CAMEMBERT CHICKEN HONEY CHICKEN LEGS w ROAST CHICKEN w SEASONED CHICKEN PARCELS w TANDOORI CHICKEN w

SEAFOOD CHEESY SALMON CANNELLONI e

CRAB MORNAY r GARLIC MUSSELS r GARLIC PRAWNS e SEAFOOD LAKSA e SEAFOOD MARINARA r SESAME PRAWNS r SMOKED SALMON TAGLIATELLE e

LASAGNE

MEAT SAUCE INGREDIENTS

VEGETABLES CAULIFLOWER AU GRATIN t

EASY HOME-MADE RICE RISOTTO t HONEY CARROTS t MARINATED VEGETABLES y POTATOES PIZZAIOLA y POTATO, AVOCADO AND ONION

SALAD y PUMPKIN SALAD y SCALLOPED POTATOES t STUFFED BAKED POTATOES y VEGETABLE PLATTER t

DESSERTS AUSTRALIAN FRUIT CAKE u

BREAD AND BUTTER PUDDING u CARAMEL RICE PUDDING u CHOCOLATE MOUSSE u CHOCOLATE CAKE u

CHARTS

DEFROSTING FRESH VEGETABLE CHART p FROZEN VEGETABLE CHART a GENERAL INFORMATION d-g GLOSSARY OF TERMS d GUIDE TO COOKING EGGS a MICROWAVE OVEN ROASTING CHART REHEATING CONVENIENCE

DEFROSTING CONVENIENCE-FOOD CHART

RICE AND PASTA COOKING CHART

30 g butter 1 onion, chopped 1 kg topside mince

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

CHEESE SAUCE INGREDIENTS

90 g butter

1 125 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,

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

CHEESE SAUCE METHOD

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

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

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

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

5. Sprinkle with mozzarella cheese.

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

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

MEAT

/4 cup tomato paste

/3 cup flour

/4 cups milk

stirring every 2 minutes. Drain excess fat.

seconds on HIGH.

sauce.

continue cooking for a further 10 minutes on MEDIUM HIGH.

Serves 8

GOLDEN CURRY SAUSAGES

Serves 4-6

BEEF STROGANOFF

Serves 6

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

/2 cups water

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

2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through cooking. After cooled, slice into rounds.

3. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water together in a jug.

4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes on HIGH, or until onions become transparent.

5. Add carrot, sausages and sauce. Mix well and cook for an extra 9-12 minutes on MEDIUM.

6. Serve hot with Balsmati rice and pappadums.

SHEPHERD'S PIE

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

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

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

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

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

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

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

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

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

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

Serves 6-8

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

1 kg rump steak, cut into strips

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

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

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

3-litre casserole dish.

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

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

MEDIUM.

5. Serve with boiled rice.

MOROCCAN VEAL

750 g veal, diced 1 tablespoon flour black pepper to taste 1 teaspoon chicken stock powder 4 rashers bacon, chopped 3 shallots, sliced 420 g can peeled tomatoes 2 tablespoons tomato paste

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

2. Stir in bacon, shallots, crushed tomato, carrot, tomato paste, chick peas,

cummin powder, tummeric powder and paprika powder.

3. Cover and cook for 26-33 minutes on MEDIUM, stirring 2-3 times during

cooking.

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

11/2 cups beef stock

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

Serves 4-6

2 carrots, diced 300 g chick peas (1 small can)

/4 teaspoon cummin powder 1 teaspoon tummeric powder 1 teaspoon paprika powder 2 tablespoons continental parsley, chopped

ITALIAN SPAGHETTI SAUCE

Serves 4-6

CHILLI CON CARNE

Serves 4-6

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

/2 cup tomato paste

1. Mix mince, onion and garlic together in a large bowl. Cook for 7-9 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.

INDIAN CURRY LAMB

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

extra

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

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

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

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

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

6. Stir through coriander, and serve.

100 g mushrooms, sliced 1 tablespoon chopped parsley 1 tablespoon fresh oregano leaves 1 tablespoon fresh basil leaves

Serves 4-6

1 tablespoon curry paste 300 g can of chickpeas 3 cubed zucchini 2 tablespoons fresh coriander or

parsley, chopped

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.

HONEY ROAST LAMB

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.

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

Serves 4-6

POULTRY

CHICKEN WITH BACON

CHICKEN IN A POT

1 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 27-30 minutes on MEDIUM HIGH. Stir 2-3 times during

cooking.

4. Add mushrooms. Cook, uncovered, a further 6-8 minutes on MEDIUM HIGH.

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

CHICKEN FILLET BURGERS

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

TOPPING 1 HAWAIIAN

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

1. Brush fillets with butter.

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

3. Place chicken fillets onto a roasting rack.

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

5. Layer topping on chicken, finishing with cheese.

6. Cook for 4-6 minutes on MEDIUM.

7. Serves on a roll with salad.

TOPPING 2 MEDITERRANEAN

4 pieces of procecuttio 4 pieces of marinated vegetables such

as eggplant of roast capsicum

/4 cup grated vintage cheese

/4 cup Parmesan cheese

Serves 4-6

Serves 4

AND LEEK SEASONING Serves 4

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

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

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

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

4. Brush chicken with extra melted butter.

5. Place chicken on a rack, breast-side down, cook for 10-12 minutes on MEDIUM HIGH.

6. Turn over, cook a further 10-12 minutes on MEDIUM HIGH.

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

CHICKEN PENNE SALAD

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

/2 red capsicum, chopped

/2 yellow capsicum, chopped

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

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

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

4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes, stir and strain. Set aside to cool.

5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for 2 minutes.

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

/2 cup fresh breadcrumbs 1 egg yolk salt and pepper 20 g butter, melted, extra

1 stick celery, chopped

/2 cups penne pasta 3 cups hot tap water 1 tablespoon fresh chives 1 shallot, sliced salt and pepper to taste

Serves 6

HONEY CHICKEN LEGS

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

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

2. Sprinkle with sesame seeds.

3. Arrange chicken legs on a roasting rack. Cook for 14-18 minutes on MEDIUM HIGH, turning over halfway through cooking.

4. Allow to stand for 5 minutes.

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

CRUNCHY CAMEMBERT CHICKEN

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

/2 cup toasted, slivered almonds

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

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

2 tablespoons seeded mustard No.15 chicken 2 tablespoons honey

Serves 4

Serves 6

SEASONED CHICKEN PARCELS

3 spring onions, chopped finely

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

/2 cup pine nuts, chopped finely 100 g smoked bacon

1. Mallet chicken breasts until flat.

2. Mix all other ingredients in a small bowl.

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

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

5. Place in casserole dish and brush with butter.

6. Cook 12-14 minutes on MEDIUM HIGH. Turn over halfway during cooking.

7. Stand for 5 minutes, covered in foil.

/4 cup vintage cheddar, grated

2 tablespoons finely chopped fresh

basil 2 Iarge chicken breasts 20 g melted butter

TANDOORI CHICKEN

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

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

/4 teaspoon cinnamon

1 bay leaf

/2 teaspoon turmeric

/2 teaspoon nutmeg 2 teaspoons paprika 6 chicken thighs, skin removed 150 g low-fat yoghurt

Serves 4

Serves 4-6

ROAST CHICKEN

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

1. Wash and dry chicken well.

2. Tie legs of chicken together with string.

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

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

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

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

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

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

Serves 4

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

2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.

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

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

5. Cover and marinate overnight, stirring occasionally.

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

7. Serve with boiled rice.

SEAFOOD

SEAFOOD LAKSA

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

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

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

3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM. Stir through coconut cream and cook for a further 4-5 minutes on HIGH.

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

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

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

1 tablespoon fish sauce 1 packet of bean shoots 2 cloves garlic minced 1 packet of vercamelli noodles 1,125 mL Fish Stock

SMOKED SALMON TAGLIATELLE

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

finely sliced

1. Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12 minutes on HIGH, stirring halfway.

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

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

4. In a large microwave safe bowl, place cream and cook for 2-3 minutes on MEDIUM, stirring once during cooking.

5. Add snow peas, button mushrooms, pasta, smoked salmon and dill.

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

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

Serves 4-6

Serves 4

CHEESY SALMON CANNELLONI

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

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

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

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

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

5. Cook for 14 minutes on MEDIUM HIGH.

6. Remove dish and spinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.

7. Spinkle with chopped parsley to serve.

GARLIC PRAWNS

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

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

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

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

4. Serve in individual dishes sprinkle with parsley.

Serves 4-6

Serves 4

SEAFOOD MARINARA

Serves 6-8

CRAB MORNAY

Serves 6

1 tablespoon oil 1 clove garlic, crushed 100 g angle hair pasta 6 cups hot tap water 300 g seafood marinara

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

2. Place pasta and hot water in a large microwave safe bowl and cook for 10 minutes on HIGH, stirring once during cooking. Allow to stand for 5 minutes. Drain. Set aside.

3. Place 300 g marinara and tomatoes into oil and cook for 5-7 minutes on MEDIUM, stirring once during cooking.

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

5. Add basil. Stir and stand for 2 minutes before serving.

SESAME PRAWNS

250 g prawns, peeled and deveined 1 tablespoon sesame oil 1 clove garlic, crushed 2 teaspoons kecap manis 1 tablespoon sesame seeds

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

2. Combine the prawns, oil, garlic and kecap manis in a large bowl and stir well. Cover and refrigerate for at least 2 hours.

3. Thread the prawns onto microwave safe skewers and place on to a microwave safe roasting rack.

4. Sprinkle one side of the skewered prawns with half the sesame seeds. Cook for 3-5 minutes on MEDIUM, turning after 2 minutes.

3 fresh tomatoes, sliced 2 tablespoons cream 2 shallots, sliced 1 tablespoon fresh basil

Serves 4

350 g fresh crabmeat or 2 x 170 g

cans crab meat, drained 2 cloves garlic, crushed 60 g butter

/3 cup plain flour

/2 teaspoon dry mustard

2 cups milk

1. In a large bowl, melt butter for 30 seconds on HIGH. Stir in flour and

mustard. Cook for a further 1 minute on HIGH.

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

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

tabasco, Worcestershire sauce, cream and garlic.

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

5. Cook for 8-10 minutes on MEDIUM.

6. Serve in volavaunt shells with a garden salad.

GARLIC MUSSELS

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

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

8 minutes on MEDIUM or until open, removing from liquid as they open. Discard unopened mussels.

1 onion, finely chopped

/2 cup grated cheese

4 tablespoons tomato sauce

/2 teaspoon tobasco 2 teaspoons Worcestershire sauce 3 tablespoons cream

Serves 4 as entree

GARLIC BUTTER

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

GARLIC BUTTER

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

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

/2 garlic sauce over mussels; toss well.

Pour

VEGETABLES

CAULIFLOWER AU GRATIN

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

/2 cup grated cheese

paprika

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

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

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

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

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

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

/2 minutes on HIGH, stirring

EASY HOME-MADE RICE RISOTTO

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

e.g. carrots, zucchinis, mushrooms

1. Place onion, butter and bacon in large casserole dish. Cook for 2-3 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 20 minutes on HIGH. Do not stir while cooking.

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

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

Serves 4-6

Serves 6-8

SCALLOPED POTATOES

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

/2 large onion, sliced 1 cup grated tasty cheese 250 mL cream paprika salt and pepper to taste

1. In a medium casserole dish, place

2. Layer

3. Sprinkle

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

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

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

7. Cook uncovered for 10 minutes on MEDIUM HIGH.

8. Cook for a further 7 minutes on MEDIUM.

9. Stand for 5 minutes before serving.

/2 of the sliced onion on top.

/3 of the grated cheese over the onion.

/3 of the sliced potatoes to cover the dish.

HONEY CARROTS

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

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 4-5 minutes on HIGH. Stir halfway through cooking.

3. Stand covered for 3 minutes before serving.

4. Sprinkle with toasted sesami seeds.

1 teaspoon garlic, minced 1 teaspoon sesami seeds

VEGETABLE PLATTER

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

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

around the outside and the softer vegetables in the centre.

2. Cover with a lid or plastic wrap.

3. Cook for 3-5 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

Serves 4-6

Serves 4

POTATO, AVOCADO AND ONION SALAD

Serves 6

MARINATED VEGETABLES

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 4-5 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.

STUFFED BAKED POTATOES

4 large potatoes

/4 cup milk

/4 cup cream

/2 cup grated cheddar cheese

30 g butter 2 teaspoons fresh parsley chopped

/2 teaspoon dijon mustard

paprika

Serves 4

1. Pierce potatos with a fork; place on turntable. Cook for 10-12 minutes on HIGH. Stand in foil for 5 minutes.

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

3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix well until no lumps remain.

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

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

PUMPKIN SALAD

1 kg pumpkin, peeled and cubed 2 tablespoons water

/4 cup walnuts

6 shallots, chopped

1 tablespoon finely chopped parsley

/2 teaspoon nutmeg ground black pepper 1 cup mayonnaise

Serves 6-8

500 g assorted fresh vegetables (including pumpkin, beans, zucchini etc.) 2 tablespoons sweet chilli sauce 1 tablespoon fresh chopped coriander 1 tablespoon soy sauce 1 tablespoon lemon juice 1 tablespoon sesame oil

1. In a large bowl, heat sesame oil, chilli sauce, soy sauce and lemon juice for 1 minute 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 coriander.

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 ground black pepper and salt to taste

/2 brown onion, finely diced

/2 teaspoon dried) basil

1 anchovy, minced

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 6-8 minutes on HIGH, stirring halfway through cooking. Drain.

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

/2-1

minute on HIGH, stir halfway.

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

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

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

1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 810 minutes on HIGH or until pumpkin is just cooked, but still firm. Stir halfway through cooking

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

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

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

DESSERTS

AUSTRALIAN FRUIT CAKE

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

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

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

3. Pour into a greased 20 cm cake container.

4. Cook for 10 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 minutes on MEDIUM.

7. Stand for 10 minutes before turning out.

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

1 cup plain flour, sifted 1 teaspoon baking powder salt

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

Serves 4-6

CHOCOLATE CAKE

2 cups sugar

/4 cup cocoa

1 teaspoon baking powder

/2 cups milk

ICING

125 g butter 1 cup icing sugar 1 dessert spoon rum

1. Combine all ingredients together in a large bowl.

2. Beat together for 3 minutes on HIGH.

3. Pour into a greased microwave safe gugelhopf container.

4. Cook for 18-20 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.

5. Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

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

125 g philadelphia cheese 2 dessert spoons cocoa

BREAD AND BUTTER PUDDING

/2 cups milk

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

/4 cup sultanas

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

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

3. Heat milk and vanilla for 2 Cook for 2

4. Pour over bread mixture.

5. Sprinkle with brown sugar and nutmeg.

6. Cook for 12-14 minutes on MEDIUM LOW.

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

/2 minutes on HIGH, stirring after 11/2 minutes, or until thick.

/2 minutes on HIGH. Gradually whisk into eggs.

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

/4 teaspoon nutmeg

CARAMEL RICE PUDDING

1 cup rice 3 cups hot water 400 g can condensed milk

1. Place rice and water in a large Pyrex bowl. Cook for 10 minutes on HIGH, or until tender. Stir halfway. Drain.

2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred.)

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

1 tablespoon butter 1 tablespoon lemon juice cinnamon sugar

Serves 4-6

CHOCOLATE MOUSSE

200 g cooking chocolate 2 tablespoons water 2 tablespoons rum

/4 cup caster sugar

1. Place chocolate, water and rum in a large heatproof bowl. Melt for 30-60 seconds on HIGH, stirring halfway. Stir in sugar.

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

3. Beat egg whites until stiff peaks form.

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

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

6. Serve decorated with cream and chocolate shavings.

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

Serves 4

CHARTS

DEFROSTING FROZEN FOODS

Procedure:

1. Remove wrapping from meat.

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

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

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

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

CUT

BEEF (Roast) Steaks Minced Beef

PORK (Roast) Chops Ribs Minced Pork

LAMB (Roast) Shoulder Chops

POULTRY Turkey (Whole) Chicken (Whole) Pieces Duck

MICROWAVE TIME

7-9 minutes/500 g 6-8 minutes/500 g 6-8 minutes/500 g

7-9 minutes/500 g 5-7 minutes/500 g 4-6 minutes/500 g 6-8 minutes/500 g

7-9 minutes/500 g 6-8 minutes/500 g 41/2-5 minutes/500 g

8-10 minutes/500 g 4-5 minutes/500 g 5-8 minutes/500 g 8-10 minutes/500 g

STANDING TIME

10-15 minutes

5-10 minutes 5-10 minutes

10-15 minutes

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

10-15 minutes 10-15 minutes

5-10 minutes

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

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Whole Fish

Scallops

Prawns

BREAD

2 slices 4 slices 6 slices Bread Rolls

PIES

Individual Whole

4-6 minutes/500 g

6-8 minutes/500 g

4-6 minutes/500 g

MICROWAVE TIME

30-40 seconds 60-70 seconds 11/2-12/3 minutes 30-35 seconds per roll

MICROWAVE TIME

3-4 minutes 7-8 minutes

5 minutes

2-3 minutes

Place between paper towel directly on turntable.

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

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

Separate as soon as possible.

PROCEDURES

MICROWAVE OVEN ROASTING CHART

FOOD

BEEF Rare Medium Well done

VEAL Well done

PORK Well done

LAMB Medium Well done

CHICKEN Whole

CHICKEN Pieces

COOKING TIME AND POWER LEVEL

20-22 minutes/kg at MEDIUM 23-25 minutes/kg at MEDIUM 26-28 minutes/kg at MEDIUM

25-28 minutes/kg at MEDIUM

28-34 minutes/kg at MEDIUM

13-21 minutes/kg at MEDIUM HIGH 16-22 minutes/kg at MEDIUM HIGH

20-22 minutes/kg at MEDIUM HIGH

12-14 minutes/500 g at MEDIUM

INSTRUCTIONS

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.

STANDING TIME

10-15 minutesTie meat with string. Season with cracked pepper.

5-10 minutes

10-15 minutes

FRESH VEGETABLE CHART

VEGETABLE

Asparagus

Beans

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Mushrooms

500 g

500 g (2)

1 kg (4)

500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

4-5 minutes

3-4 minutes

31/2-5 minutes

4-5 minutes

5-51/2 minutes

6-7 minutes

14-15 minutes

3-31/2 minutes

COOKING PROCEDURE

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

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

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

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

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

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

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

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

Rinse corn under cold water. Place corn in husk directly onto turntable. Turn over during cooking. Allow to stand 3 minutes before serving. Rinse corn under cold water. Place corn in husk directly onto turntable. Turn over during cooking. Allow to stand 5 minutes before serving.

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

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

VEGETABLE

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables (canned)

AMOUNTAMOUNT

500 g

2 medium

4 small

2 medium

4 small

500 g

1 kg

500 g

MICROWAVE TIME

AT HIGH (100%)

4-5 minutes

3-31/2 minutes

31/2-41/2minutes

41/2-5 minutes

4-41/2 minutes

3-4 minutes

31/2-41/2 minutes

5-6 minutes

11-12 minutes

2-3 minutes

31/2-41/2 minutes

3-4 minutes

COOKING PROCEDURE

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

Pierce skin with a fork. Place on turntable. Turn over halfway through cooking. Allow to stand wrapped in foil 3 minutes. Peel and quarter potatoes. Cook in a dish with 1/3 cup water. Cook covered. Allow to stand 3 minutes before serving.

Peel and cut into serving-size pieces. Place in a dish and cook covered. Allow to stand 3 minutes before serving.

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

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

Peel and quarter potatoes. Cut in half and then into 1 cm thick slices. Allow to stand 3-5 minutes before serving.

Cut into quarters. Place in a dish. Season and cook covered. Allow to stand 3 minutes before serving.

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

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

FROZEN VEGETABLE CHART

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

2. Stir halfway through cooking.

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

Asparagus

Beans (green, cut)

Broccoli

Brussels sprouts

Carrots (whole) (sliced)

Cauliflower

Corn (on cob)

(kernel)

Peas (green)

Spinach

Mixed Vegetables

WEIGHTVEGETABLE

4 pieces

(500 g)

500 g

500 g 500 g

500 g

250 g

500 g

MICROWAVE TIME

AT HIGH (100%)

8-9 minutes

6-61/2 minutes

7-8 minutes

8-9 minutes

5-7 minutes

8-9 minutes

5-51/2 minutes

8-9 minutes

SPECIAL PROCEDURES

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

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

Break apart as soon as possible.

RICE AND PASTA COOKING CHART

FOOD

1 cup white rice

1 cup brown rice

1 cup macaroni

250 g spaghetti

250 g fettuccine

/3 cup quick-cooking

oats 1 cup quick-cooking

oats

Procedure:

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

OTHER INGREDIENTS

2 cups hot tap water 21/2 cups hot tap water

4 cups boiling water

/4 cup cold tap water or milk

21/4 cups cold tap water or milk

14-16 minutes on HIGH

22-26 minutes on HIGH

10-12 minutes on HIGH

12-14 minutes on HIGH

10-12 minutes on HIGH

2-4 minutes on HIGH

43/4-7 minutes on HIGH

COOKING TIME

GUIDE TO COOKING EGGS

SCRAMBLED EGG GUIDE

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

Cook

Egg(s)

1 2 3 4

Butter

1 tsp.

2 tsp. 1 tbsp. 1 tbsp.

Milk

1 tbsp. 1 tbsp. 2 tbsp.

/4 cup

MEDIUM

HIGH (70%)

1-11/2 min.

1-2 min. 2-3 min. 3-4 min.

REHEATING CONVENIENCE DEFROSTING CONVENIENCE

– FOOD CHART

FOOD

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

Frozen Pasta Dinners (e.g. Lasagne)

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

Fruit Pie whole (frozen)

Fruit Pie individual (frozen) 135 g each

WEIGHT

1 cup

2 cups

1 cup

2 cups

1 cup

2 cups

1 pie

4 pies

300-500 g

500-750 g

1 slice 2 slices 1 serve

1 serve

2 serves

1 2

600 g

1 2

COOKING TIME AND POWER LEVEL

1-11/2 minutes on HIGH 21/2-3 minutes on HIGH 4-6 minutes on MEDIUM 6-8 minutes on MEDIUM 2-21/2 minutes on HIGH 3-31/2 minutes on HIGH 3-5 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 1-2 minutes on MEDIUM HIGH 21/2-31/2 minutes on MEDIUM HIGH 5-7 minutes on MEDIUM

6-8 minutes on MEDIUM 10-12 minutes on MEDIUM 30-40 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

SPECIAL INSTRUCTIONS

Stir after heating.

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

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

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

STANDING TIME

—

1-3 minutes

—

1-3 minutes

2-3 minutes

—

2 minutes

1-3 minutes

—

2-3 minutes

1-2 minutes

Jam Donuts (frozen)

Danish Pastry whole (frozen)

NOTE: Room Temperature +20°C

Refrigerator Temperature +3°C Frozen Temperature -18°C

2 4

400 g

1-11/2 minutes on MEDIUM LOW 2-3 minutes on MEDIUM LOW 1-3 minutes on MEDIUM HIGH followed by 1-21/2 minutes on MEDIUM LOW

Place directly on turntable. Turn over halfway through defrosting. Remove from foil container. Place on dinner plate. Allow to stand.

—

2-3 minutes

GLOSSARY OF TERMS

SPOON MEASURES

1 tablespoon = 20 mL 1 teaspoon = 5 mL

/2 teaspoon = 2.5 mL

/4 teaspoon = 1.25 mL

LIQUID MEASURES

Cups

1 cup = 250 mL = 8 fl. oz.

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

/3 cup = 80 mL =

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

CUP MEASURES

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

DRY INGREDIENTS

Metric

15 g = 30 g = 1 oz. 60 g = 2 oz.

90 g = 3 oz. 125 g = 4 oz. 185 g = 6 oz. 250 g = 8 oz. 500 g = 1 lb.

1000 g = 2 lb.

NOTE

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

• All spoon and cup measures are level.

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

unless otherwise specified.

Metric Imperial

(1 kg)

2.5 fl. oz.

Metric

Imperial

/2 oz.

Imperial

GENERAL INFORMATION

DEFROSTING

Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results.

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

With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality.

Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cook before the centre is thawed. MEDIUM LOW is fast enough to be convenient but gentle enough to give good results.

POULTRY Start thawing poultry breast-side down; shield warm

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

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

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

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

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

REHEATING

Foods reheated in the microwave oven taste freshly cooked, not reheated. Suit the power level to the food. A bowl of leftover vegetables can be reheated at HIGH,

while lasagne, which contains sensitive cheese and cannot be stirred, should be reheated at MEDIUM HIGH or MEDIUM.

CASSEROLES Cover dish tightly. Stir several times during reheating,

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

MEATS Medium to thin slices reheat best. Cover meat with

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

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

vegetables to outside of the plate. Place quick-to-heat foods in the centre. Cover with microwave plastic wrap.

VEGETABLES Wrap large, whole vegetable in microwave plastic wrap.

Cover dishes of vegetables and stir during reheating, if possible.

TOASTING

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

SESAME SEEDS

Place

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

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

RECONSTITUTING DRIED FOODS

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

and cook for 4 5 minutes before using.

/2-5 minutes on HIGH. Stand covered for

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

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

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

10 minutes on LOW.

COMMONLY ASKED QUESTIONS AND ANSWERS

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

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

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

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

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

POINTS TO REMEMBER

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

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

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

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

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

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

Just remember two rules:

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

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

• All food continues to cook after it leaves the micro

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

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

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

• When reheating foods always cover with a lid,

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

• Always pierce food that has a membrane – for

example eggs, tomatoes, potatoes and kidneys.

• Remember to cover vegetables with a lid or plastic

wrap when cooking.

HINTS

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

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

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

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

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

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

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

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

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

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

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

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

• Place a chocolate after-dinner mint on top of 6 patty cakes; arrange cakes evenly on turntable. Cook about 50-60 seconds on HIGH, or until chocolate is soft. Gently spread chocolate mint evenly over patty cake for a quick icing.

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

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

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

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

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

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

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

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

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

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

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

• Rice and pasta cook well in small quantities. Use a large container to prevent boiling over.

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

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

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

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

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).

QUICK REFERENCE GUIDE

FEATURE

Instant Action

Express Defrost

Easy Defrost

Less/More Setting For Instant Action

Less/More Setting For Express Defrost, Easy Defrost

Variable Cooking Control

QUICK OPERATION GUIDE

To cook 2 Jacket Potatoes.

x 2

To defrost 0.5kg of Chicken Fillets.

Menu Number

x 2

To defrost 1.0kg of Chicken Pieces.

Menu Number

x 4

Menu Number

x 3

eg. Chicken Pieces

Weight

For More setting

Weight

eg. 1.0 kg

x 1

★

Within 2 seconds

For Less setting

For More setting

x 2

For Less setting

x 1

★

Express Defrost does not need to enter weight.

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

Cooking Time

x 2

Instant Cook

Just One Touch

Within 3 minutes of closing the door

Timer

Child Lock

To set for 3 minutes.

To lock.

To unlock.

Clock

To set for 11:45 am

SHARP CORPORATION OSAKA, JAPAN

x 1x 4

Press for 3 seconds

TINSEA935WRRZ - M32 PRINTED IN THAILAND

Sharp R-520F User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual