Sharp R-556D User Manual

Download

900W (IEC 60705)

OPERATION MANUAL

with COOKBOOK

R-556D

MICROWAVE OVEN

UK R556D O/M,P1-31 05.7.11 3:20 PM Page A (1,1)

OPERATION MANUAL

This operation manual contains important information which you should read

carefully before using your microwave oven.

IMPORTANT: There may be a serious risk to health if this operation manual is

not followed or if the oven is modified so that it operates with the door open.

If you require any advice or assistance regarding your

Sharp product, please visit our website:

http://www.sharp.co.uk/support

Customers without Internet access may telephone (during office hours):

08705 274277

or from Ireland

(01) 676 0648

A. Information on Disposal for Users (private households)

1. In the European Union

Attention: If you want to dispose of this equipment, please do not use the ordinary dust bin! Used electrical and electronic equipment must be treated separately and in accordance

with legislation that requires proper treatment, recovery and recycling of used electrical and electronic equipment.

Following the implementation by member states, private households within the EU states may return their used electrical and electronic equipment to designated collection facilities free of charge*.

In some countries* your local retailer may also take back your old product free of charge if you purchase a similar new one.

*) Please contact your local authority for further details. If your used electrical or electronic equipment has batteries or accumulators, please

dispose of these separately beforehand according to local requirements. By disposing of this product correctly you will help ensure that the waste undergoes the

necessary treatment, recovery and recycling and thus prevent potential negative effects on the environment and human health which could otherwise arise due to inappropriate waste handling.

2. In other Countries outside the EU

If you wish to discard this product, please contact your local authorities and ask for the correct method of disposal.

For Switzerland: Used electrical or electronic equipment can be returned free of charge to the dealer, even if you don’t purchase a new product. Further collection facilities are listed on the homepage of www.swico.ch or www.sens.ch.

B. Information on Disposal for Business Users

1. In the European Union

If the product is used for business purposes and you want to discard it: Please contact your SHARP dealer who will inform you about the take-back of the

product. You might be charged for the costs arising from take-back and recycling. Small products (and small amounts) might be taken back by your local collection facilities.

For Spain: Please contact the established collection system or your local authority for takeback of your used products.

2. In other Countries outside the EU

If you wish to discard of this product, please contact your local authorities and ask for the correct method of disposal.

Attention:

Your product is

marked with this

symbol.

It means that used electrical and electronic

products should

not be mixed

with general

household

waste. There is

a separate

collection

system for these

products.

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OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

ONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

AFETY:

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 - 5

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

PERATION

Maff Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

How Your Oven Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

How to Operate Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 - 10

Express Cook / Express Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 - 13

AutoCook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 - 16

Convenient Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 - 18

OOKING ADV ICE :

Microwave Cooking Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19- 20

Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Defrosting Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Reheating Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

OOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 - 48

FTERCARE:

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49

Tr oubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

UARANTEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

PECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53

CONTENTS

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OVEN AND ACCESSORIES

1 2

OVEN:

1. Oven lamp

2. Waveguide cover (DO NOT REMOVE)

3. Control panel

4. Door opening button

5. Oven cavity

6. Coupling

7. Door hinges

8. Door latches

9. Door seals and sealing surfaces

10. Power cord

11. Ventilation openings

12. Outer cabinet

ACCESSORIES:

Check to make sure the following accessories are provided:

13. Turntable

14. Roller stay

• Place the roller stay in the coupling on the oven floor, then place the turntable on to the roller stay, ensuring it is located firmly.

•To avoid turntable damage, ensure dishes or containers are lifted clear of the turntable rim when removing them from the oven.

NOTES:

• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it is not damaged.

•Always operate the oven with the turntable and roller stay fitted correctly. This promotes thorough, even cooking. A badly fitted turntable may rattle, may not rotate properly and could cause damage to the oven.

• The turntable rotates clockwise or anti-clockwise. The rotary direction may change each time you start the oven. This does not affect cooking performance.

• When you order accessories, please quote both the PART NAME and MODEL NUMBER to your dealer or SHARP approved service facility.

WARNING:

The door, outer cabinet, oven cavity, turntable and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

ACCESSORIES:

Check to make sure the following accessories are provided:

13. Turntable

14. Roller stay

• Place the roller stay in the coupling on the oven floor, then place the turntable on to the roller stay, ensuring it is located firmly.

•To avoid turntable damage, ensure dishes or containers are lifted clear of the turntable rim when removing them from the oven.

NOTES:

• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it is not damaged.

• The turntable rotates clockwise or anti-clockwise. The rotary direction may change each time you start the oven. This does not affect cooking performance.

• When you order accessories, please quote both the PART NAME and MODEL NUMBER to your dealer or SHARP approved service facility.

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AUTO

MINUTE

KITCHEN

TIMER

CONTROL PANEL

1. DIGITAL DISPLAY

2. KITCHEN TIMER button/key:

Press to use as a minute timer, or to programme standing time.

3. AUTO MINUTE button: Press to cook on 100P for 1 minute or increase time during cooking in multiples of 1 minute.

4. START button: Press to start a programme.

5. STOP/CLEAR button: Press once to stop a programme, twice to cancel a programme.

6. TIME keys: Use to enter cooking time or clock time.

7. EXPRESS COOK keys: Use to cook foods stated.

NOTE: Open the door to programme the oven. The KITCHEN TIMER, AUTO MINUTE, STOP/CLEAR and START buttons can be used only when the door is closed.

8. EXPRESS DEFROST keys:

Use to defrost foods stated.

9. AUTO COOK key: Use for programming the AUTO COOK menus 1 - 6.

10. LESS/MORE keys: Press to shorten/lengthen cooking time.

11. POWER LEVEL key: Press to select microwave power level.

12. CLEAR key: Press to clear a programme.

13. CLOCK key: Use to set the clock or display the time.

14. WEIGHT keys: Press up or down to select correct weight/number of pieces. When minimum (or maximum) weight/number is reached, the display will not change, even if you continue to press the DOWN (or UP) key.

Door closed

Door opened

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INSTALLATION

1. Remove all packing materials including the feature sticker (if applicable). Do not remove the plastic film from the inside of the oven window as this protects it from dirt. The waveguide cover prevents food and grease from entering the waveguide area where it could cause damage. DO NOT REMOVE THE WAVEGUIDE COVER.

2. Place oven on a secure, level surface. Ensure it is strong enough to take the oven weight, plus the heaviest item likely to be cooked in the oven.

3. The minimum height of free space necessary above the top surface of the oven is 15cm.

4. Do not place the oven where heat, moisture or high humidity are generated, (for example, near or above a conventional oven) or near combustible materials (for example, curtains). Do not block or obstruct air vent openings. Do not place objects on top of the oven.

5. Make sure the power supply cord is undamaged (See “ELECTRICAL CONNECTION” below).

Do not allow the power supply cord to run over any hot or sharp surfaces, such as the hot air vent area at the top rear of the oven.

6. The socket must be readily accessible so that it can be easily unplugged in an emergency.

7. Do not use the oven outdoors.

BUILDING-IN-KIT.

This oven is not designed to be built into a wall or cabinet.

ELECTRICAL CONNECTION.

• Do not allow water to come into contact with

the power supply cord or plug.

• Insert the plug properly into the socket.

• Do not connect other appliances to the same

socket using an adaptor plug.

• If the power supply cord is damaged, it must be

replaced by a Sharp approved service facility or a similarly qualified person to avoid a hazard.

• When removing the plug from the socket

always grip the plug, never the cord as this may damage the power supply cord and the connections inside the plug.

• If the plug fitted to your oven is a rewireable

type and in the event of the socket outlet in your home not being compatible with the plug supplied, remove the plug properly (do not cut off).

• If the plug fitted to your oven is a non-

rewirable type and in the event of the socket outlet in your home not being compatible with the plug supplied, cut-off the mains plug.

• Refit with a suitable type, observing the wiring

code given in `To replace the mains plug’ on page 51.

15cm

WARNING:

Inspect the Oven:

• Check the oven carefully for damage before and regularly after installation.

• Make sure the door closes properly, that it is not misaligned or warped.

• Check the hinges and door safety latches are not broken or loose.

• Ensure the door seal and sealing surfaces are not damaged. If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person.

• Inspect the oven interior and door for dents. IMPORTANT: If any damage is apparent, do not operate the oven in any way, until it has been repaired by a SHARP trained engineer.

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INSTALLATION

IMPORTANT SAFETY INSTRUCTIONS

Oven Use:

• The oven is for domestic food use only.

•Never operate the oven when empty.

• Do not leave or store anything inside the oven when not in use.

•Never attempt to use the oven with the door open. It is important not to force or tamper with the door safety latches.

•Never operate the oven with any object caught in the door.

• Do not insert fingers or objects in the holes of the door latches or air-vent openings as this may damage the oven and cause an electric shock.

• If water or food drops inside the air vent openings switch off the oven immediately, unplug it and call a SHARP approved service facility. (See page 51).

•Never move the oven while it is operating.

PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

IMPORTANT!

• The fuse from the cut-off plug should be removed and the plug disposed of in a safe manner.

• Under no circumstances should the cut-off plug be inserted into a socket outlet as a serious electric shock may occur.

• The plug must not be used without the fuse cover fitted.

• If you have any doubt about your microwave oven obtain the help of a qualified electrician.

• When replacing the plug please ensure that you use a BSI or ASTA approved plug to BS1363, this should be fitted with a brown coloured 13 amp fuse approved by BSI or ASTA to BS1362. If you have any doubt about electrical connection seek the help of a qualified electrician.

WARNING: THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code given in `To replace the mains plug’ on page 51.

Pacemaker: If you have a heart pacemaker, consult your doctor or the pacemaker manufacturer prior to oven use.

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

FIRE: If smoke is observed, switch off and unplug the appliance and keep the door closed in order to stifle any flames.

WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode. Microwave heating of beverages can result in delayed eruptive boiling, therefore care has to be taken when handling the container. Stir the liquid prior to and during heating/ reheating, let liquid stand for at least 20 seconds in the oven after cooking.

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MAFF HEATING CATEGORY

The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven.

HOW YOUR OVEN WORKS

Microwaves are energy waves, similar to those used for TV and radio signals.

Electrical energy is converted into microwave energy, which is directed into the oven cavity via a waveguide. To prevent food and grease entering the wave guide it is protected by the waveguide cover.

Microwaves cannot pass through metal, because of this the oven cavity is made of metal and there is a fine metal mesh on the door. During cooking the microwaves bounce off the sides of the oven cavity at random.

Microwaves will pass through certain materials, such as glass and plastic, to heat the food. (See “Suitable Cookware” on page 21).

Water, sugar and fat in food absorb microwaves which cause them to vibrate. This creates heat by friction, in the same way your hands get warm when you rub them together.

The outer areas of the food are heated by the microwave energy, then the heat moves to the centre by conduction, as it does in conventional cooking. It is important to turn, rearrange or stir food to ensure even heating.

Once cooking is complete, the oven automatically stops producing microwaves.

Standing time is necessary after cooking, as it enables the heat to disperse equally throughout the food.

Microwave output power in Watts (based on international (IEC 60705) standard).

600 700 800 900 1000 Watts

OVEN OUTPUT POWER

Less heating time required

More heating time required

OVEN OUTPUT CATEGORY

Less heating time required

More heating time required

Letter representing the oven heating category.

Microwave Symbol.

A B C D E

Food packs carry cooking instructions for heating categories A to E. Follow instructions for the letter corresponding to the oven’s heating category. The higher the output power and heating category of the oven the less heating time is required as shown opposite.

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MICROWAVE POWER LEVELS

•Your oven has 5 power levels, as shown.

•To change the power level for cooking, enter the required time and then press the POWER LEVEL key until the display indicates the desired level.

•For use of the power levels, please refer to the cooking charts and recipes on pages 24 - 48.

Power Level

HIGH

MEDIUM HIGH

MEDIUM

MEDIUM LOW

(Defrost)

LOW

(Defrost)

Percentage

100P

70P

50P

30P

10P

Press the POWER

LEVEL

key

x 1

x 2

x 3

x 4

x 5

• Power level

The microwave power level is varied by the microwave energy switching on and off. When using power levels other than 100P you will be able to hear the microwave energy pulsing on and off as the food cooks or defrosts.

BEFORE OPERATION

Plug in the oven.

1. The oven display will flash:

2. Press the STOP/CLEAR button.

3. The display will show:

IMPORTANT: The microwave power level will default to 100P unless you press the POWER LEVEL key.

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SETTING THE CLOCK

Your oven has a 12 hour and a 24 hour clock.

•To select the 12 hour clock, press the CLOCK key once, will appear on the display.

•To select the 24 hour clock, press the CLOCK key twice, will appear on the display.

To set the time of day follow the instructions below:

1. Select the clock type required.

2. Enter the hours by pressing the TIME keys.

4. Enter the minutes by pressing the TIME keys.

5. To start the clock, press the

CLOCK key once.

NOTES:

•Press the CLEAR key or STOP/CLEAR button if you make a mistake during programming.

• If you press any of the TIME keys too many times, continue to press the key until the desired time re-appears.

• If the clock is set, when cooking is complete, the display will show the correct time of day. If the clock has not been set, the display will only show when cooking is complete.

• If the electrical power supply to your microwave oven is interrupted, the display will intermittently show after the power is reinstated. If this occurs during cooking, the programme will be erased. The time of day will also be erased.

• When you want to reset the time of day, follow the above example again.

3. Press the CLOCK key once.

You can close the door.

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HOW TO OPERATE YOUR OVEN

Opening and closing the door:

To open the oven door, push the door opening button.

Starting the oven: Close the door and press the START button.

Stopping the oven:

If you want to stop the oven during cooking, press the STOP/CLEAR button once or open the oven door. If you want to cancel the cooking programme, press the STOP/CLEAR button twice or press the CLEAR key after opening the door.

Your oven enables you to cook and defrost food using the automatic programmes, or to cook and defrost food manually. Automatic cooking and defrosting allows you to cook and defrost using preset programmes where the timings have been calculated for you, e.g Express Cook and Express Defrost.

Manual cooking and defrosting allows you to cook/defrost foods and weights which are not included in the automatic programmes. Following are examples of manual cooking and defrosting. For automatic cooking and defrosting refer to pages 11 - 16.

MANUAL COOKING

• Enter the cooking time and use microwave power levels 10P to 100P to cook (refer to page 7).

•Stir or turn the food, where possible, 2 - 3 times during cooking.

• After cooking, cover the food and leave to stand, where recommended.

• Refer to the charts in the cookbook section, pages 27 - 32.

Example:

To cook for 2 minutes 30 seconds on 70P microwave power.

1. Enter the cooking time by pressing the 1 MIN. key twice, then the 10 SEC. key three times.

2. Input the power level by pressing the POWER LEVEL key twice.

3. Close the door. Press the START button once to start cooking.

The display will count down through the cooking time.

x2 x3 x2 x1

oror

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HOW TO OPERATE YOUR OVEN

MANUAL DEFROSTING

• Enter the defrosting time and use microwave power levels 10P or 30P to defrost (refer to page 7).

•Stir or turn the food, where possible, 2 - 3 times during defrosting.

•After defrosting, cover the food in foil and leave to stand until thoroughly defrosted.

• Refer to the defrosting chart in the cookbook section, pages 25 - 26.

Example:

To defrost for 10 minutes on 30P microwave power.

1. Enter the defrosting time by pressing the 10 MIN. key once.

2. Input the power level by pressing the POWER LEVEL key 4 times.

3. Close the door. Press the START button once to start defrosting.

x4 x1

The display will count down through the cooking time.

NOTES:

• When the oven starts, the oven lamp will light and the turntable will rotate clockwise or anticlockwise.

•Your oven can be programmed up to 99 minutes, 90 seconds (99.90).

• If the door is opened during cooking/defrosting to stir or turn over food, the cooking time on the display stops automatically. The cooking/defrosting time starts to count down again when the door is closed and the START button is pressed.

• When cooking/defrosting is complete, the time of day will reappear on the display, if the clock has been set.

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When cooking from frozen (-18°C) press the desired menu key once, will appear on the display. When cooking from chilled (5°C) press the desired menu key twice, will appear on the display.

2. Enter the weight by pressing the WEIGHT keys until the desired weight is displayed.

1. Press the ROAST BEEF/ LAMB key twice to select cooking from chilled.

EXPRESS COOK Example: To cook 1.2kg of Roast Beef from chilled.

3. Close the door. Press the START button once to start cooking.

NOTES:

• If the DOWN (

▼

) WEIGHT key is pressed the display will count down from the highest weight

range, each time the key is pressed.

• If the UP ( ▲ ) WEIGHT key is pressed the display will count up from the lowest weight range,

each time the key is pressed.

•You can enter the weight by holding down or pressing the WEIGHT keys until the desired weight is displayed.

EXPRESS COOK enables you to cook 3 popular menus from frozen or chilled. Please refer to the chart on page 12.

EXPRESS DEFROST enables you to defrost 3 popular menus. Please refer to the chart on page 13.

The display will count down through the cooking time.

2. Enter the weight by pressing the WEIGHT keys until the desired weight is displayed.

1. Press the MEAT JOINT key once.

EXPRESS DEFROST Example: To defrost a 1.2kg Meat Joint.

3. Close the door. Press the START button once to start cooking.

The display will count down through the cooking time.

Follow the examples below for details on how to operate these functions.

EXPRESS COOK / EXPRESS DEFROST

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EXPRESS COOK / EXPRESS DEFROST

MENU WEIGHT RANGE COOKING PROCEDURE

Roast Beef/Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the turntable.

•Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.

x1: Frozen NOTE: Select MORE for well done. x2: Chilled It is not possible to use the LESS key for

beef/lamb.

Roast Pork 0.6kg - 1.8kg • Place meat in a flan dish on the turntable.

•Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.

x1: Frozen NOTE: It is not possible to use the LESS key

for pork.

x2: Chilled

Roast Poultry 1.2kg - 1.8kg • Pierce skin (chilled only) a few times and place

poultry, breast side down, in a flan dish on the turntable.

•Turn poultry over when the audible signal

x1: Frozen sounds. When cooking frozen poultry with x2: Chilled giblets, remove the giblets at first or second turn

over.

• After cooking, leave poultry to stand wrapped in aluminium foil for 10 minutes. NOTE: It is not possible to use the LESS key for poultry. This menu is only suitable for cooking whole poultry.

EXPRESS COOK CHART

NOTES FOR EXPRESS COOK / EXPRESS DEFROST:

•Press the MORE or LESS keys before pressing the START button as instructed in the charts.

• When action is required (example, to turn food over), the oven stops, the audible signals sound and CHECK will flash on the display. To continue cooking, press the START button.

• The final food temperature will vary according to the initial food temperature. Check food is thoroughly heated after cooking. If necessary, you can extend the cooking time manually.

• Before freezing foods, ensure food is fresh and of good quality.

WARNING: The door, outer cabinet, oven cavity, turntable and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

• Chilled foods are cooked from 5ºC.

•Frozen foods are cooked from -18ºC.

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MENU WEIGHT RANGE COOKING PROCEDURE

Meat Joint: 0.6kg - 1.8kg • Place meat in a flan dish on the turntable. Beef/Lamb/Pork • Turn meat over when the audible signal sounds.

• Stand, wrapped in foil, for 60 - 90 minutes until thoroughly defrosted.

Whole Poultry 1.2kg - 1.8kg • Place poultry, breast side-up, in a flan dish on the

turntable.

•Turn over when the audible signal sounds.

•

Stand, wrapped in foil, for 60 - 90 minutes until thoroughly defrosted.

Chicken Quarters 0.3kg - 1.2kg • Place quarters, best side-up, in a flan dish on the

turntable.

•Turn over and rearrange when the audible signal sounds.

• Stand, wrapped in foil, for 15 - 30 minutes until thoroughly defrosted.

WEIGHT RANGE FOR EXPRESS COOK / EXPRESS DEFROST:

•Weigh all meat and poultry prior to cooking/defrosting as the labelled weight is only approximate.

•Food weight should be rounded up to the nearest 0.1kg (100g) or 1oz, for example, 0.65kg (650g) to 0.7kg (700g) and 12.5oz to 13oz.

• You are restricted to cook/defrost a weight within the range given in the charts.

•To cook/defrost weights or foods not included in these charts, please refer to the charts in the cookbook section.

•Frozen foods are defrosted from -18ºC.

NOTES FOR EXPRESS DEFROST:

• If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. This will prevent the areas from becoming warm during defrosting. Ensure the foil does not touch the oven walls.

• Do not cook the meat or poultry until thoroughly defrosted.

EXPRESS COOK / EXPRESS DEFROST

EXPRESS DEFROST CHART

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AUTOCOOK enables you to cook the foods listed on the control panel. For cooking instructions please refer to the chart on pages 15-16.

Press the AUTOCOOK key until the number corresponding to the food listed on the control panel appears in the display.

Follow the example below for details on how to operate this function.

1. Select the menu required by pressing the AUTO COOK key once.

2. Enter the weight by pressing the WEIGHT keys until the desired weight is displayed.

AUTOCOOK

NOTES:

• If the DOWN ( ▼) WEIGHT key is pressed the display will count down from the highest weight range, each time the key is pressed.

• If the UP ( ▲ ) WEIGHT key is pressed the display will count up from the lowest weight range,

each time the key is pressed.

•You can enter the weight by holding down or pressing the WEIGHT keys until the desired weight is displayed.

•You can select the menu by holding down or pressing the AUTOCOOK key until the desired menu is displayed.

WARNING: The door, outer cabinet, oven cavity, turntable and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

Example: To cook 0.5kg Chilled Ready Meals (AC-1).

2. Enter the weight by pressing the WEIGHT keys until the desired weight is displayed.

3. Close the door. Press the START button once to start cooking.

The display will count down through the cooking time.

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COOKING INSTRUCTIONS

•For one section containers, use a skewer to pierce film in 5 places.

•For two section containers, pierce using a skewer. Pierce meat/main section 3 times and rice/pasta section twice.

• For food contained in bag(s), pierce 5 times on one side. Cook pierced side-up.

• Where bags come already perforated, do not pierce.

• Place on the turntable.

• Stir, if possible, when the audible signal sounds.

• After cooking, leave to stand for 2 minutes before serving.

NOTES:

• For stirrable foods, including food in bags, stir or manipulate contents when the audible signal sounds.

• For non-stirrable foods, use the MORE key. (It is not necessary to stir.)

• It is not possible to use the LESS key for these menus.

• Arrange in a single layer in a large flan dish.

• Cover tightly with microwaveable cling film, pierce several times and place on the turntable.

• After cooking, leave to stand for 2 - 3 minutes before serving.

NOTE:

For white fish use the MORE key.

• Pierce each potato in several places and place towards the edge of the turntable.

• Turn food over when the audible signal sounds.

• After cooking, leave to stand wrapped in aluminium foil for 2 - 3 minutes.

• Place rice/pasta in an appropriate sized bowl.

• Add 300ml (1/2 pint) of boiling water per 100g rice/pasta.

• Do not cover.

• Place in the centre of the turntable.

• Stir when the audible signal sounds.

• After cooking, stand for 2 minutes before draining and rinsing in boiling water.

MENU AC-1

Chilled Ready Meals

Stirrable:

e.g. Spaghetti Bolognese, Beef stew

Non-stirrable:

e.g. Lasagne, Cottage pie

AC-2

Frozen Ready Meals

Stirrable:

e.g: Spaghetti Bolognese, Beef stew

Non-Stirrable:

e.g. Lasagne, Cottage pie

AC-3

Fresh Fish (fillets, steaks) Oily fish: e.g Salmon, mackerel White fish: e.g. Cod, Haddock

AC-4

Jacket Potatoes

AC-5

Rice/Pasta

AUTOCOOK CHART

WEIGHT RANGE

0.3kg - 0.8kg

0.1kg - 0.6kg

1- 4 potatoes(pieces) 1 potato = approx. 250g

0.1kg - 0.3kg

AUTOCOOK

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 15 (1,1)

AUTOCOOK CHART

WEIGHT RANGE

0.1kg - 0.6kg

COOKING INSTRUCTIONS

• Cut, chop and slice into evenly sized pieces.

•

Place in an appropriate sized dish.

•

Add 15ml (1 tbsp) of water per 100g of vegetables.

• Cover with microwave cling film and pierce in 5 places.

• Place in the centre of the turntable.

• After cooking, stand for 2 minutes before serving.

MENU AC-6

Fresh Vegetables

(sliced, chopped

etc)

• Chilled foods are cooked from 5ºC.

•Frozen foods are cooked from -18ºC.

AUTOCOOK

NOTES:

•Press the MORE or LESS keys before pressing the START button as instructed in the chart.

• When action is required (example, to turn food over), the oven stops, the audible signal sounds and CHECK will flash on the display. To continue cooking, press the START button.

• The final food temperature will vary according to the initial food temperature. Check food is thoroughly heated after cooking. If necessary, you can extend the cooking time manually.

IMPORTANT NOTE FOR CHILLED READY MEALS/FROZEN READY MEALS:

• These menus are suitable for savoury microwave ready meals only.

•Always check food is thoroughly heated before serving, if necessary increase cooking time, using 70% microwave power level and check the food every minute.

• Remove outer cardboard packaging as instructed by the manufacturer.

• If the food container is made of aluminium foil, remove the food and place in suitable container, cover with microwave cling film and pierce in 5 places before heating. (See “Suitable Cookware” on page 21).

• If the container is covered with aluminium foil, remove foil, re-cover with microwave cling film and pierce 5 times.

WEIGHT RANGE:

•Weigh all foods prior to cooking as the labelled weight is only approximate.

•Food weight should be rounded up to the nearest 0.1kg (100g) or 1oz, for example, 0.65kg (650g) to 0.7kg (700g) and 12.5oz to 13oz.

• Ready Meals AC-1 & AC-2 should be rounded up to the nearest 0.05kg, for example, 0.34kg (340g) to 0.35kg (350g).

• You are restricted to cook a weight within the range given in the charts.

•To cook weights or foods not included in the chart, please refer to the charts in the cookbook section.

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CONVENIENT FUNCTIONS

1. SEQUENCE COOKING

This function enables continued and uninterrupted operation of up to 3 different stages.

Example:

To cook for: 5 minutes on 70P microwave power (Stage 1)

16 minutes on 30P microwave power (Stage 2)

The oven will begin to cook for 5 minutes on 70P, and then for 16 minutes on 30P.

NOTE: If 100P is required on the final stage, it is not necessary to input the power level.

STAGE 1

1. Enter the cooking time by pressing the 1 MIN. key 5 times.

2. Input the power level by pressing the POWER LEVEL key twice.

STAGE 2

3. Enter the cooking time by pressing the 10 MIN. key once, then the 1 MIN. key 6 times.

4. Input the power level by pressing the POWER LEVEL key 4 times.

5. Close the door. Press the START button once to start cooking.

x1 x6 x4

2. AUTO MINUTE

AUTO MINUTE enables you:

•To cook on 100P microwave power in multiples of 1 minute.

•To extend cooking time in multiples of 1 minute. You can use this function for manual cooking only.

Example: To cook for 2 minutes, press the

AUTO MINUTE button twice.

NOTE:

• The AUTO MINUTE function for direct start can only be used within 3 minutes after cooking completion, closing the door or pressing the STOP/CLEAR button.

• The cooking time can be extended to a maximum of 99 minutes.

AUTO

MINUTE

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3. LESS and MORE

The LESS ( ▼ ) and MORE ( ▲ ) keys enable you to:

• Cook/defrost food for less or more time than the automatic programmes.

TO USE WITH AUTOMATIC PROGRAMMES:

EXPRESS COOK, EXPRESS DEFROST, AUTOCOOK

Press the LESS ( ▼ ) / MORE ( ▲ ) key before pressing the START button. Example: If you prefer Jacket Potatoes which are cooked, but still firm, use the LESS ( ▼ ) key.

Alternatively, if you prefer Jacket Potatoes softer, use the MORE ( ▲ ) key.

NOTES:

• If you select MORE the display will show, . If you select LESS, the display will show, .

• Some menus cannot use the LESS function. If you select LESS for them, will be displayed when the START button is pressed.

•To cancel LESS / MORE, press the same key again.

•To change MORE to LESS, press the LESS ( ▼ ) key.

•To change LESS to MORE, press the MORE ( ▲ ) key.

CONVENIENT FUNCTIONS

KITCHEN

TIMER

x1 x1

NOTES:

•You can enter any time up to 99 minutes, 90 seconds.

•To cancel the KITCHEN TIMER simply press the STOP/CLEAR button and the display will return to the time of day, if set.

• The KITCHEN TIMER function cannot be used whilst the oven is in use.

•To check the time of day, open the door and press the CLOCK key.

4. KITCHEN TIMER

Use the KITCHEN TIMER as a minute timer or to monitor the standing time for cooked/defrosted food.

Example: To set the timer for 5 minutes:

3. Close the door. Press the START button once to start the timer.

2. Enter the desired time by pressing the 1 MIN. key 5 times.

1. Press the KITCHEN TIMER key once or press the KITCHEN TIMER button once and open the door.

oror

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MICROWAVE COOKING ADVICE

Microwaves cook food faster than conventional cooking. It is therefore essential that certain techniques are followed to ensure good results.

Many of the following techniques are similar to those used in conventional cooking.

Arrange

Cover

Pierce

Stir, turn and rearrange

Stand

Cooking Techniques

Place the thickest parts of food towards the outside of the dish. e.g. Chicken drumsticks. Foods that are placed towards the outside of the dish will receive more energy, so cook quicker, than those in the centre.

Certain foods benefit from being covered during microwave cooking, follow recommendations where given. Use vented microwave cling film or a suitable lid.

Foods with a shell, skin or membrane must be pierced in several places before cooking or reheating as steam will build up and may cause food to explode. e.g. Potatoes, Fish, Chicken, Sausages.

NOTE: Eggs in their shells and hard / soft boiled eggs should not be

heated in the microwave oven as they may explode, even after cooking has ended.

For even cooking it is essential to stir, turn and rearrange food during cooking. Always stir and rearrange from the outside towards the centre.

Standing time is necessary after cooking as it enables the heat to disperse equally throughout the food.

WARNING:

Follow instructions in the SHARP operation manual at all times. If you exceed recommended cooking times and use power levels that are too high, food may overheat, burn and in extreme circumstances, catch fire and damage the oven.

COOKING ADVICE NOTES:

• Always attend the oven when in use.

• Ensure that the utensils are suitable for

use in a microwave oven. (See “Suitable Cookware” on page 21).

• Refer to the charts in the cookbook section for recommended cooking times and power levels.

• Do not place hot foods/utensils on a cold turntable or cold foods/utensils on a hot turntable.

• Liquids and foods must not be heated in

sealed containers or jars/containers with lids on, as pressure will build up inside and may cause the container/jar to explode.

• Only use microwave popcorn within the recommended packaging (follow the manufacturers instructions). Never use oil unless specified by the manufacturer and never cook for longer than instructed.

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 19 (1,1)

2020

MICROWAVE COOKING ADVICE

Check the temperature of food and drink and stir before serving. Take special care when serving to babies, children or the elderly. The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

Composition

Density

Quantity

Size

Shape

Temperature of food

Food Characteristics

Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should be taken as overheating can lead to fire. Bones in food conduct heat, making the food cook more quickly. Care must be taken so that the food is cooked evenly.

Food density will affect the amount of cooking time needed. Light, porous foods, such as cakes or bread, cook more quickly than heavy, dense foods, such as roasts and casseroles.

The number of microwaves in your oven remains the same regardless of how much food is being cooked. The cooking time must be increased as the amount of food placed in the oven increases. e.g. Four potatoes will take longer to cook than two.

Small foods and small pieces cook faster than large ones, as microwaves can penetrate from all sides to the centre. For even cooking make all the pieces the same size.

Foods which are irregular in shape, such as chicken breasts or drumsticks, take longer to cook in the thicker parts. For even cooking, place the thickest parts to the outside of the dish where they will receive more energy. Round shapes cook more evenly than square shapes when microwave cooking.

The initial temperature of food affects the amount of cooking time needed. Chilled foods will take longer to cook than food at room temperature. e.g. A cake made with chilled ingredients, (i.e. margarine) will take longer to cook than a cake made with ingredients at room temperature. The temperature of the container is not a true indication of the temperature of the food or drink. Cut into foods with fillings, for example jam doughnuts, to release heat or steam.

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SUITABLE COOKWARE

To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware.

Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook. A variety of cookware can be used as listed below.

Cookware

Aluminium foil Foil Containers

Browning dishes

China and ceramics

Glassware e.g. Pyrex ®

Metal

Plastic/Polystyrene e.g fast food containers

Cling film

Freezer/Roasting bags

Paper - Plates, cups and kitchen paper

Straw and wooden containers

Recycled paper and newspaper

Microwave Safe

✔ / ✘

✔

✔ / ✘

✔

✘

✔

✘

Comments

Small pieces of aluminium foil can be used to shield food from overheating. Keep foil at least 2cm from the oven walls, as arcing may occur. Foil containers are not recommended unless specified by the manufacturer, e.g. Microfoil ®, follow instructions carefully.

Always follow the manufacturers instructions. Do not exceed heating times given. Be very careful as these dishes become very hot.

Porcelain, pottery, glazed earthenware and bone china are usually suitable, except for those with metallic decoration.

Care should be taken if using fine glassware as it can break or crack if heated suddenly.

It is not recommended to use metal cookware as it will arc, which can lead to fire.

Care must be taken as some containers warp, melt or discolour at high temperatures.

It should not touch the food and must be pierced to let the steam escape.

Must be pierced to let steam escape. Ensure bags are suitable for microwave use. Do not use plastic or metal ties, as they may melt or catch fire due to the metal ‘arcing’.

Only use for warming or to absorb moisture. Care must be taken as overheating may cause fire.

Always attend the oven when using these materials as overheating may cause fire.

May contain extracts of metal which will cause ‘arcing’ and may lead to fire.

NOTE: When heating food in plastic or paper containers, monitor the oven due to the possibility of

ignition.

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DEFROSTING ADVICE

Defrosting food using your microwave oven is the quickest method of all.

It is a simple proccess but the following instructions are essential to ensure the food is thoroughly defrosted.

NOTES:

• Remove all packaging and wrapping before defrosting.

•To defrost food, use microwave power levels MEDIUM LOW or LOW.

• Please refer to the defrosting chart on pages 25 - 26 for further information.

Rearrange

Separate

Shield

Stand

Turn over

Foods that are placed towards the outside of the dish will defrost quicker than foods in the centre. It is therefore essential that the food is rearranged up to 4 times during defrosting. Move closely packed pieces from the outside to the centre and rearrange over-lapping areas. This will ensure that all parts of the food defrosts evenly.

Foods may be stuck together when removed from the freezer. It is important to separate foods as soon as it is possible during defrosting. e.g. bacon rashers, chicken fillets.

Some areas of food being defrosted may become warm. To prevent them becoming warmer and starting to cook, these areas can be shielded with small pieces of foil, which reflect microwaves. e.g. legs and wings on a chicken.

Standing time is necessary to ensure food is thoroughly defrosted. Defrosting is not complete once the food is removed from the microwave oven. Food must stand, covered, for a length of time to ensure the centre has completly defrosted.

It is essential that all foods are turned over at least 3 - 4 times during defrosting. This is important to ensure thorough defrosting.

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Plated meals

Sliced meat

Poultry portions

Casseroles

Remove any poultry or meat portions, reheat these separately, see below.

Place smaller items of food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on MEDIUM, stir/ rearrange halfway through reheating. NOTE: Ensure the food is thoroughly reheated before

serving.

Cover with vented microwave cling film and reheat on MEDIUM. Rearrange at least once to ensure even reheating. NOTE: Ensure the meat is thoroughly reheated before

serving.

Place thickest parts of the portions to the outside of the dish, cover with vented microwave cling film and reheat on MEDIUM HIGH. Turn over halfway through reheating. NOTE: Ensure the poultry is thoroughly reheated

before serving.

Cover with vented microwave cling film or a suitable lid and reheat on MEDIUM. Stir frequently to ensure even reheating. NOTE: Ensure the food is thoroughly reheated before

serving.

REHEATING ADVICE

For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated before serving.

NOTES:

• Remove food from foil or metal containers before reheating.

• Reheating times will be affected by the shape, depth, quantity and temperature of food together with the size, shape and material of the container.

•To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or fat content, e.g. mince pies or Christmas pudding.

•Never heat oil or fat for deep frying as this may lead to overheating and fire.

• Canned potatoes should not be heated in the microwave oven, follow the manufacturer's instructions on the can.

To achieve the best results when reheating, select a suitable microwave power level appropriate to the type of food. e.g. A bowl of vegetables can be reheated using HIGH, while a lasagne which contains ingredients that cannot be stirred, should be reheated using MEDIUM.

Never heat liquids in narrow-necked containers, as this could result in the contents erupting from the container and may cause burns.

The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.

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CONTENTS INTRODUCTION

, COOKERY NOTE S &C

ONVERSION CHARTS

. . . . . . . . . . . . . . . . . . . . . . . . .24

DEFROSTING C

HART:

Meat, poultry, fish, fruit, bread, pastry, meat & fruit pies . . . . . . . . . . . . . . . . . . . . . . . . .25-26

OOKING CHARTS:

Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27-28

Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-30

Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-48

SPOON MEASURES

1.25ml

/4 teaspoon

2.5ml1/2 teaspoon 5ml 1 teaspoon

15ml 1 tablespoon

CONVERSION CHARTS

WEIGHT MEASURES

15g 1/2oz 25g 1oz

50g 2oz 100g 4oz 175g 6oz 225g 8oz 450g 1lb

VOLUME MEASURES

30ml 1floz 100ml 3floz 150ml 5floz (

/4 pint)

300ml 10floz (

/2 pint)

600ml 20floz (1 pint)

INTRODUCTION

This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology is the efficient and effective alternative to conventional cooking. The cookery notes below compliment all cooking procedures in this cookbook and should be read in advance of recipe preparation.

COOKERY NOTES

• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only approximate.

• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are lined, use greaseproof paper unless otherwise stated.

• Please note that all serving quantities are approximate.

• The recipes in this cookery book were developed using chilled eggs and fat. Room temperature ingredients may give a different result.

• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary according to the condition of foods, utensils and the oven. Please check the cooking result and, if necessary, adjust cooking times accordingly.

• Serve all dishes immediately unless otherwise stated.

• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.

• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.

• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.

• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.

•Frozen foods are to be cooked from -18°C.

COOKBOOK

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 24 (1,1)

Beef Joint

Lamb Joint

Pork Joint

Minced Beef

Steak

2cm (3/4”) thick

Chops

Liver

Sausages

Bacon

Beefburgers

Chicken

Turkey

Max. 3.5kg (8lb)

Duck

Max. 1.8kg (4lb)

Chicken

Portions

Chicken/Turkey

Breasts

Chicken/Turkey

Drumsticks

Minced Turkey

Place in a flan dish. Turn over 4-5 times

during defrosting. Shield.

Place in a flan dish. Turn over 4-5 times

during defrosting. Shield.

Place in a flan dish. Turn over 4-5 times

during defrosting. Shield.

Place on a plate.Turn over 3-4 times,

removing defrosted mince each time.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place on a plate. Separate and rearrange

during defrosting. Shield.

Place on a plate. Turn over and

separate twice during defrosting.

Place in a flan dish. Turn over 4-5 times

during defrosting. Shield.

Place in a flan dish. Turn over 4-5 times

during defrosting. Shield.

Place in a flan dish. Turn over 4-5 times

during defrosting. Shield.

Place in a flan dish. Turn over 2-3 times

during defrosting. Shield.

Place in a flan dish. Turn over 2-3 times

during defrosting. Shield.

Place in a flan dish. Turn over 2-3 times

during defrosting. Shield.

Place in a bowl. Turn over/stir 3- 4 times

removing defrosted mince each time.

23 - 25 Minutes/

450g

23 - 25 Minutes/

450g

23 - 25 Minutes/

450g

6 - 8 Minutes/

450g

10 Minutes/

450g

14 Minutes/

450g

8 Minutes/

450g

10 Minutes/

450g

10 Minutes/

450g

10 Minutes/

450g

20 Minutes/

450g

20 Minutes/

450g

20 Minutes/

450g

8 - 9 Minutes/

450g

10 Minutes/

450g

9 - 10 Minutes/

450g

8 Minutes/

450g

10P

30P

10P

30P

45-60 Minutes

15-20 Minutes

25-30 Minutes

15-20 Minutes

5-10 Minutes

15-20 Minutes

45-60 Minutes

60-90 Minutes

45-60 Minutes

25-30 Minutes

15-20 Minutes

✝ Method: If shielding is necessary, use small pieces of foil. ▼ Poultry Chart: Chicken, turkey and duck must be defrosted without giblets. ❇ Standing Time: During recommended standing time, wrap or cover food in foil.

NOTE: Ensure all foods are thoroughly defrosted before cooking.

DEFROSTING CHART

FOOD DEFROST MICRO METHOD ✝ STANDING

TIME POWER LEVEL TIME ❇

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 25 (1,1)

8 Minutes/

450g

7 Minutes/

450g

3 - 4 Minutes/

450g

8 - 9 Minutes/

450g

6 - 7 Minutes/

450g

7 - 8 Minutes/

450g

6 - 7 Minutes/

450g

7 - 8 Minutes/

450g

7 - 8 Minutes/

450g

5 Minutes/

400g

6 Minutes/

800g

3 - 4 Minutes/

cake

5 Minutes/

450g

7 - 8 Minutes/

large pie

7 - 8 Minutes/

large pie

Whole Fish

(Trout, Mackerel)

Fish Fillets/

Steaks

Prawns

Apples

Blackcurrants/

Redcurrants

Gooseberries

Raspberries/

Blackberries

Rhubarb

Strawberries

Bread (sliced)

Sponge Cake

Pastry

(Puff or Shortcrust)

Meat Pie

(cooked)

Fruit Pie

(cooked)

✝ Method: If shielding is necessary, use small pieces of foil. ❇ Standing Time: During recommended standing time, wrap or cover food in foil.

DEFROSTING CHART

FOOD DEFROST MICRO METHOD ✝ STANDING

TIME POWER LEVEL TIME ❇

30P

Place in a flan dish. Turn over twice during

defrosting. Shield.

Place in a flan dish. Turn over twice and

separate during defrosting. Shield.

Place in a dish. Stir during defrosting.

Place on the turntable. Separate and

rearrange during defrosting.

Place on the turntable. Separate and

rearrange during defrosting.

Place in a flan dish.

Place on plate. Turn over halfway through

defrosting.

Remove from foil container.

Place in a flan dish.

Remove from foil container.

Place in a flan dish

15 Minutes

10 Minutes

5-10 Minutes

10-15 Minutes

15-20 Minutes

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 26 (1,1)

Beef (rare)

To pside, Silverside)

Beef (medium)

(Topside, Silverside)

Beef (well done)

(Topside,Silverside)

Beefburgers

Minced Meat

Sausages (thick)

Sausages (thin)

Lamb (Fillet,

Shoulder, Leg)

Lamb Chops

Pork

(Loin, Leg)

Pork Chops

(with bone)

Pork chops

(boneless)

Gammon Joint

Bacon

COOKING CHART

9 - 10 Minutes/

450g

12 - 13 Minutes/

450g

16 - 17 Minutes/

450g

10 Minutes/

450g

8 Minutes/

450g

2 Minutes/

2 sausages

4 - 5 Minutes/

4 sausages

6 - 7 Minutes/

8 sausages

- 2 Minutes/

2 sausages

2 - 3 Minutes/

4 sausages

4 - 5 Minutes/

8 sausages

16 - 17 Minutes/

450g

9 - 10 Minutes/

450g

18 - 19 Minutes/

450g

16 - 17 Minutes/

450g

12 - 13 Minutes/

450g

18 - 19 Minutes/

450g

2 Minutes/

2 slices

3 Minutes/

4 slices

70P

100P

70P

100P

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over 4 times during cooking.

Place on a plate.

Turn over halfway through cooking.

Place on a plate.

Turn over halfway through cooking.

6 Minutes

8 Minutes

10 Minutes

2-3 Minutes

2 Minutes

10 Minutes

4-5 Minutes

10 Minutes

4-5 Minutes

10 Minutes

1 Minute

FOOD COOKING MICRO METHOD ✝ STANDING

TIME POWER LEVEL TIME ❇

NOTE: Prior to cooking, food is refrigerated, 5

C or below. Remove cooking juices halfway through cooking.

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 27 (1,1)

10 Minutes/

450g

10 Minutes/

450g

10 Minutes/

450g

10 Minutes/

450g

10 Minutes/

450g

10 Minutes/

450g

8 Minutes/

450g

6 - 7 Minutes/

450g

7 Minutes/

450g

7 Minutes/

450g

100P

Chicken

Turkey

Max. 2.7kg (6lb)

Duck

Max. 1.8kg (4lb)

Chicken

Portions

Chicken/Turkey

Breasts

Chicken/Turkey

Drumsticks

Minced Turkey

Place in a flan dish.

Turn over halfway through cooking

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

10 Minutes

20 Minutes

10 Minutes

5 Minutes

Place in a single layer in a flan dish.

Cover and cook.

Place in a single layer in a flan dish.

Cover and cook .

Place in a single layer in a flandish.

Cover and cook .

NOTE: Remove cooking juices halfway through cooking.

✝ Method: If shielding is necessary, use small flat pieces of foil. ❇ Standing Time: During recommended standing time, wrap or cover food with foil.

NOTE: Prior to cooking, food is refrigerated, 5°C or below.

Whole Fish

(Trout, Mackerel)

Fish Fillets

Fish Steaks

100P

3-4 Minutes

2-3 Minutes

COOKING CHART

FOOD COOKING MICRO METHOD ✝ STANDING

TIME POWER LEVEL TIME ❇

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 28 (1,1)

2 Minutes

4 Minutes

2 Minutes

5 Minutes/

225g

5 - 6 Minutes/

225g

5 - 6 Minutes/

225g

5 - 6 Minutes/

225g

5 Minutes/

225g

5 - 6 Minutes/

225g

5 Minutes/

225g

5 Minutes/

225g

6 - 7 Minutes/

2 cobs

4 - 5 Minutes/

225g

5 Minutes/

225g

5 - 6 Minutes/

225g

4 - 5 Minutes/

225g

11 - 12 Minutes/

2 potatoes

10 Minutes/

450g

10 Minutes/

450g

5 - 6 Minutes/

225g

7 - 8 Minutes/

225g

7 - 8 Minutes/

225g

Aubergines (fresh)

Beans (fresh) (green)

Broccoli (fresh)

Brussels Sprouts (fresh)

Cabbage (fresh)

Carrots (fresh)

Cauliflower (fresh) (florets)

Celery (fresh)

Corn on the cob (fresh)

Courgettes (fresh)

Leeks (fresh)

Parsnips (fresh)

Peas (fresh)

Jacket potatoes (250g each)

Potatoes, boiled (cut into quarters)

Potatoes, new

Spinach (fresh)

Swede (fresh)

Turnips (fresh)

100P

Slice. Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Break into florets. Add 30ml (2 tbsp)

water. Cover. Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover dish.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover dish.

Turn over halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Slice. Add 45ml (3tbsp) water. Cover dish.

Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Pierce in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4tbsp)

water. Cover. Stir halfway through cooking.

Add 60ml (4tbsp) water. Cover dish.

Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish. Stir

halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover dish.

Stir halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover dish.

Stir halfway through cooking.

COOKING CHART

FOOD COOKING MICRO METHOD ✝ STANDING

TIME POWER LEVEL TIME ❇

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 29 (1,1)

COOKING CHART

FOOD COOKING MICRO METHOD ✝ STANDING

TIME POWER LEVEL TIME ❇

Place in a dish. Add 15ml (1tbsp) water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp) water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp) water. Cover.

Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Cover.

Turn over halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Peel and slice. Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking

Place in a dish and cover.

Stir during cooking.

Slice. Place in a dish and cover.

Stir during cooking.

Beans (frozen) (green)

Broccoli (frozen)

Brussels Sprouts (frozen)

Cabbage (frozen) (chopped)

Carrots (frozen) (sliced)

Cauliflower (frozen) (florets)

Corn on the cob (frozen)

Peas (frozen)

Spinach leaf (frozen) (chopped)

Sweetcorn (frozen)

Vegetables (frozen) (mixed)

Apples (fresh)

Raspberries/ Blackberries (fresh)

Blackcurrants (fresh)

Gooseberries (fresh)

Redcurrants (fresh)

Rhubarb (fresh)

5 - 6 Minutes/

225g

6 - 7 Minutes/

225g

6 - 7 Minutes/

225g

5 - 6 Minutes/

225g

6 Minutes/

225g

5 - 6 Minutes/

225g

10 - 11 Minutes/

225g

5 - 6 Minutes/

225g

6 - 7 Minutes/

225g

5 - 6 Minutes/

225g

5 - 6 Minutes

225g

5 - 6 Minutes/

450g

5 - 6 Minutes/

450g

5 - 6 Minutes/

450g

5 - 6 Minutes/

450g

5 - 6 Minutes/

450g

6 - 7 Minutes/

450g

100P

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

1-2 Minutes

2 Minutes

1-2 Minutes

2 Minutes

1-2 Minutes

2 Minutes

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 30 (1,1)

13 - 14 Minutes

20 - 21 Minutes

10 - 11 Minutes

11 - 12 Minutes

9 - 10 Minutes

10 - 11 Minutes

2 - 4 Minutes

4 - 6 Minutes

5 - 7 Minutes

6 - 8 Minutes

7 - 9 Minutes

15g butter

4 eggs (medium)

90ml (6tbsp) milk

salt & pepper

15g butter

2 eggs (medium)

30ml (2tbsp) milk

salt & pepper

2 Minutes

30 Seconds

Add 300ml (1/2 pint) boiling water/100g rice.

Do not cover. Stir twice during cooking.

Add 400ml (14 fl.oz) boiling water/100g rice.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

1. Whisk together eggs and milk. Season.

Place butter in a 25cm (10”) flan dish. Heat

on 100P for 30 seconds, until melted. Coat

the dish with the melted butter.

Pour omelette mixture into flan dish. Cook

on 100P for 2 minutes. Whisk mixture and

cook on 100P for a further 1 minute.

Melt the butter in a bowl on 100P for 30 seconds.

Add the eggs, milk and seasoning and mix well.

Cook on 100P for 2 minutes, stirring every 30

seconds.

70P

100P

White rice

(long grain)

Brown rice

DRIED PASTA

Spaghetti

(short cut)

Macaroni

(short cut)

Tagliatelle

Pasta shells

FRESH PASTA

Spaghetti/

Tagliatelle

Fusilli/Penne/

Conchiglie/ Farfalle

Ravioli

To r tellini (white)

To r tellini (brown)

Omelette

Scrambled Eggs

FOOD ❇COOKING MICRO METHOD ✝●STANDING

TIME POWER LEVEL TIME

❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be

adjusted according to quantity of rice or pasta, see Method.

● Standing Time (rice & pasta only): After standing, rinse in boiling water prior to serving.

NOTE: Eggs and fresh pasta are cooked from chilled (50C).

COOKING CHART

UK R556D O/M,P1-31 05.7.11 3:20 PM Page 31 (1,1)

Soup

(canned)

Baked beans

(canned)

Ve getables

(canned)

Bread rolls

(medium)

Croissants

Christmas

pudding

Sausage rolls

(cooked, chilled

approx. 50g/2oz

Quiche,

(cooked, chilled)

Meat pie

(cooked, chilled)

Fruit pie

(cooked, chilled)

5 - 6 Minutes/

425g

4 - 5 Minutes/

450g

4 - 5 Minutes/

400g

40 Seconds/

2 rolls

30 Seconds/

2 croissants

40 - 50 Seconds/

125g slice

1 Minute/

175g pudding

4 - 5 Minutes/

500g pudding

40 Seconds/

2 sausage rolls

1 Minute/

4 sausage rolls

2 Minutes/

6 sausage rolls

4 - 5 Minutes/

small quiche

6 - 8 Minutes/

large quiche

4 - 5 Minutes/

small pie

8 - 9 Minutes/

large pie

15 - 30 Seconds/

50 - 70g pie

2 - 3 Minutes/

450g pie

4 - 5 minutes/

600g pie

100P

70P

100P

70P

50P

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish and

cover. Stir halfway through cooking.

Place on kitchen roll.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place directly on the turntable or in a flan

dish.

Place directly on the turntable or in a flan

dish.

Place directly on the turntable or in a flan

dish.

Remove from foil container and place in

flan dish or on plate.

Remove from foil container and place in

flan dish or on plate.

Remove from foil container and place in a

flan dish or on plate.

Remove from foil container and place in a

flan dish or on plate.

Remove from foil container and place in a

flan dish or on plate

Remove from foil container and place in a

flan dish or on plate.

Remove from foil container and place in a

flan dish or on plate

2 Minutes

Nil

30 Seconds

1 Minute

30 Seconds

1-2 Minutes

2-3 Minutes

30 Seconds

1-2 Minute

2-3 Minutes

REHEATING CHART

FOOD COOKING MICRO METHOD STANDING

TIME POWER LEVEL TIME

NOTE:

•Ambient and canned foods are reheated from 20

• Chilled foods are reheated from 50C.

UK R556D O/M,P32- 05.7.11 3:24 PM Page 2 (1,1)

VEGETABLE & BEAN SOUP

Serves 4-6 75g celery, sliced 200g carrots, chopped 2 cloves garlic, crushed 200g leeks, sliced 200g courgette, sliced 125g black eyed beans, cooked 125g chick peas, chopped 125g kidney beans, cooked 400g chopped tomatoes, canned 600ml (1 pint) hot vegetable stock salt and pepper to taste

1 Place the celery, carrots, garlic, leeks and

courgettes in a 2.5 litre (approx. 4 pints) bowl and cook on 100P for 3 minutes.

2 Place the remaining ingredients into the bowl

and mix well.

3 Cook on 50P for 40 minutes, stirring 3-4

times during cooking.

LEEK & POTATO SOUP

Serves 4 50g margarine 450g leeks, chopped 900g potatoes, chopped 900ml (1

/2 pints) hot vegetable stock salt and pepper to taste 150ml (

4 pint) milk

1 Heat the margarine in a large bowl on 100P

for 30 - 40 seconds.

2Add leeks and potatoes and mix well. Cover

and cook on 100P for 7 minutes, stir twice

during cooking. 3Add the stock to the potato mixture. Mix well. 4 Cook on 70P for 30 - 35 minutes, until

vegetables are tender, stir 3 - 4 times during

cooking. Season with salt & pepper.

5. Blend the soup and stir in the milk.

6. Cook on 100P for 5 minutes.

TOMATO & ORANGE SOUP

Serves 4 25g margarine 125g onion, chopped 1 large carrot, finely chopped 1 large potato, finely chopped 800g canned, chopped tomatoes juice and grated rind of 1 medium orange 900ml (1

2 pints) hot vegetable stock

salt and pepper to taste

1Melt the margarine in a large bowl on 100P

for 30 seconds. 2Add the onion, carrot and potato and heat on

100P for 6 minutes. Stir halfway through

cooking. 3Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt

and pepper to taste. Cover the bowl and

cook on 100P for 15 minutes, stir 2 - 3 times

during cooking, until the vegetables are

tender. 4 Blend in a food processor. Return to the bowl

and heat on 100P for 5 minutes.

CREAMY MUSHROOM SOUP

Serves 4 125g onion, chopped 225g mushrooms, sliced 25g margarine 25g plain flour 300ml (

2 pint) milk

450ml (

/4 pint) hot vegetable stock

2.5ml (

/2 tsp) dried marjoram

2.5ml (

/2 tsp) dried basil salt and pepper to taste 150ml (

4 pint) double cream

1 Cook the onion, mushrooms and margarine

together in a bowl on 100P for 3 minutes.

2 Stir in the flour to form a paste, gradually add

the milk and the stock.

3 Stir in the marjoram, basil, salt and pepper to

taste. Cook on 100P for 8 minutes, stir after 4 minutes.

4 Blend in a food processor, return to the bowl

and add the cream. Cook on 100P for 6 minutes.

RECIPES

UK R556D O/M,P32- 05.7.11 3:24 PM Page 35 (1,1)

GARLIC PRAWNS

Serves 4 50g margarine 3 cloves garlic, crushed 250g tiger prawns, cooked and peeled 15ml (1tbsp) fresh parsley, chopped

1Heat the margarine on 100P for 20 - 30

seconds. Stir in the garlic and cook on 100P for a further 1 minute.

2 Stir in the prawns and parsley then cook on

50P for 7 minutes, stirring 2 - 3 times. Sprinkle with parsley to serve. Serve in ramekin dishes with garlic bread.

Variation:

Garlic mushrooms: Substitute prawns with 175g mushrooms, cut into quarters.

SALAD PROVENCALE

Serves 2 - 4 225g courgettes, sliced

/2 red pepper, seeded and sliced

/2 yellow pepper, seeded and sliced 225g aubergine, cubed 60ml (4tbsp) olive oil 12 cherry tomatoes 2 cloves garlic, crushed 15ml (1tbsp) fresh parsley, chopped 50g whole black olives 15ml (1tbsp) lemon juice salt and pepper to taste

1 Place the courgettes, red and yellow pepper,

aubergine and olive oil in a large bowl, cook on 70P for 6 minutes or until the vegetables have softened. Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on

70P for 5 minutes. Toss gently, transfer to a serving dish and chill before serving.

AVOCADO AU GRATIN

Serves 2 or 4 50g margarine 50g fresh breadcrumbs 50g cooked ham, finely chopped 90ml (6tbsp) double cream salt and pepper to taste 5ml (1tsp) fresh parsley, chopped 2 large ripe avocados 15ml (1tbsp) lemon juice 50g cheese, grated fresh parsley sprigs to garnish

1Place the margarine in a bowl and heat on 100P

for 30 seconds. Stir in the breadcrumbs and ham. Add enough cream to bind the mixture. Season with salt and pepper to taste and stir in the parsley. Cook on 100P for 2 - 3 minutes.

2 Cut the avocados in half. Remove the stone

and brush the flesh with lemon juice. Fill each avocado half with the breadcrumb mixture.

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.

4 Cook on 100P for 1 minute, until the cheese

has melted. Garnish with sprigs of fresh parsley.

RECIPES

STUFFED PEPPERS

Serves 2-4 4 large green, red or yellow peppers 225g minced pork 200g cooked rice 75g red pepper, finely chopped 75g spring onions 15ml (1 tbsp) garlic purée 5ml (1 tsp) ground cumin salt and pepper 1 egg (medium) 100g cheddar cheese, grated

1 Cut the top off the peppers. Remove seeds

and membranes. Place in a greased 25cm (10”) flan dish.

2 In a medium bowl, combine all remaining

ingredients except cheese. Fill each pepper

with equal amounts of the mixture. 3 Sprinkle the cheese over the filling. 4Place dish on the turntable and cook on 70P

for 15 minutes.

UK R556D O/M,P32- 05.7.11 3:24 PM Page 36 (1,1)

RECIPES

TUNA STUFFED AUBERGINES

Serves 4 2 medium aubergines salt 125g onion, chopped 50g mushroom, chopped 30ml (2 tbsp) tomato purée 15ml (1 tbsp) garlic purée 250g canned tuna, drained 75g canned sweetcorn 75g cheddar cheese, grated

1 Cut the aubergines in half lengthways and score

the flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well.

2 Scoop out the flesh from the aubergines and

finely chop. Add to tuna mixture and mix well.

3 Place the aubergine, onion and mushroom in a

bowl and cook on 70P for 3 minutes until soft.

4Add the tomato purée, garlic purée, tuna and

sweetcorn.

5 Pile the mixture into each aubergines half and

sprinkle with cheese.

Place in a flan dish and cook on 70P for 10 minutes.

POACHED SALMON WITH MUSTARD SAUCE

Serves 4 4 salmon steaks (approx. 175g each) 45ml (3 tbsp) dry white wine 300ml (

2 pint) mustard sauce (See Page 47)

1 sprig of fresh rosemary to garnish

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover and cook on 70P for 8 minutes. Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving

dish, reheat on 100P for 1 minute. Serve the sauce separately.

3 Garnish with a sprig of fresh rosemary.

FISH PIE

Serves 4 900g potatoes, peeled and chopped 135ml (9 tbsp) water 25g margarine 30 - 60ml (2 - 4 tbsp) milk salt and pepper to taste 900g fish fillets (e.g. fresh cod) 300ml (

/2pint) white sauce (See Page 47)

10ml (2 tsp) dried dill

1 Place potatoes in a bowl, add the water.

Cover and cook on 100P for 20 minutes, until soft enough to mash. Mash with margarine, milk and seasoning.

Place fish in a flan dish in a single layer, cover and cook on 70P for 14 minutes. Flake the fish and mix into the sauce. Add the dill and mix well.

3Pour into a 25cm (10") round, 5cm (2") deep

glass dish. Spread the potatoes on top.

4 Cook on 70P for 20 minutes.

INDONESIAN SALMON

Serves 4 10ml (2 tsp) indonesian curry paste 20ml (4 tsp) sweet chilli sauce 5ml (1 tsp) garlic purée 5ml (1 tsp) tomato purée 5ml (1 tsp) english mustard powder 50g soured cream 100g couscous, tomato flavour 4 salmon steaks (approx. 225g each)

1 Mix all the ingredients together in a bowl,

except the couscous and salmon.

2Add 100g boiling water to a small bowl and

add the couscous, leave in bowl for 5 minutes. 3 Mix well then add the curry paste and stir. 4

Place equal amounts of couscous mixture in the

centre of the thin ends of the steaks. 5 Place the fillets into a flan dish and cook on 70P

for 10 minutes.

UK R556D O/M,P32- 05.7.11 3:24 PM Page 37 (1,1)

TROUT WITH ORANGE AND ALMONDS

Serves 2 2 medium trout (approx. 225g each) salt and pepper to taste juice and rind of 1 orange 50g flaked almonds slices of orange to garnish

1Wash the trout. Discard heads and tails and

pat dry. Place in a large flan dish, pierce in several places. Season. Pour over the orange juice and sprinkle with the rind and flaked almonds.

2 Place on the turntable, cook on 50P for 8 - 9

minutes. Garnish with slices of orange to serve.

RECIPES

FISH RISOTTO

Serves 4 75g onion, chopped 75g celery, sliced 75g green pepper, seeded and sliced 75g red pepper, seeded and sliced 300g fish fillet, chunks 250g uncooked prawns

1.25ml (

4 tsp) cayenne pepper

2.5ml (

2 tsp) ground cumin

75g canned sweetcorn, drained 200g white long grain rice 750ml (1

4 pint) hot fish stock

salt and pepper to taste

1 Place all ingredients into a 2.5 litre (approx. 4

pint) casserole dish and mix well. 2 Place on the turntable. Do not cover. 3 Cook on 70P for 30 minutes, stir 2-3 times

during cooking.

TUNA PASTABAKE

Serves 4 225g aubergine, cubed 225g canned tuna, drained 15ml (1 tbsp) olive oil 5ml (1 tsp) tarragon 5ml (1 tsp) basil 225g spinach fusilli (pasta twists) 600ml (1 pint) boiling water 300ml (

/2pint) cheese sauce (See Page 47)

100g cheddar cheese, grated

1 Place aubergine cubes, tuna, oil and herbs in a

bowl. Mix well and cook on 100P for 3 minutes. 2 Place the fusilli in a large bowl and add the boling

water. Cook on 70P for 10 - 12 minutes until

tender. Do not drain until the rest of the dish is

prepared. 3Pour the cheese sauce into the tuna mixture and

add the drained pasta, mix well. 4 Sprinkle with the grated cheese, place on the

turntable and cook on 70P for 15 minutes.

UK R556D O/M,P32- 05.7.11 3:24 PM Page 38 (1,1)

RECIPES

MOUSSAKA

Serves 6 450g aubergines, thinly sliced 225g onion, chopped 2 cloves garlic, crushed 350g minced lamb 150ml (

/4pint) hot beef stock 400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée salt and pepper to taste 300ml (

/2pint) cheese sauce (See Page 47) 100g cheddar cheese, grated

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Place onion, garlic and meat into a bowl, mix well and cook on 100P for 7 minutes, stir twice.

2Add stock, tomatoes, purée and seasoning. Stir

well and cook on 100P for 6 minutes.

3 Rinse salt from aubergines and pat dry with kitchen

paper. Place in a bowl, cover and cook on 100P for 56 minutes.

4Use 2/3 of the aubergines to cover bottom and

sides of a 3.5litre(5pint) casserole dish. Add meat and top with remaining aubergines.

5Pour the sauce over aubergines and sprinkle with

cheese.

6 Cook on 50P for 27 minutes.

BEEF CASSEROLE

Serves 4 45ml (3 tbsp) plain flour salt and pepper 500g braising steak, diced 450ml (

4 pint) hot beef stock

150ml (

/4 pint) red wine 30ml (2 tbsp) tomato purée 30ml (2 tbsp) worcestershire sauce salt and pepper to taste 30ml (2 tbsp) cornflour blended with water 200g carrots, sliced 100g onions, sliced 400g potatoes, par-boiled and cubed

1Mix together the flour, salt and pepper, then

toss the steak in the seasoned flour until well coated.

2Pour the beef stock, wine, tomato puree,

worcestershire sauce, seasoning and blended cornflour into a 2.5 litre (4 pint) casserole dish and stir well.

3 Stir in the steak, carrots, onions and

potatoes.

4. Cook using sequence programming on 50P for 30 minutes then 70P for 20 minutes. Leave to stand for 5 minutes before serving, so that the meat relaxes to improve texture.

BOLOGNESE SAUCE

Serves 4 45ml (3 tbsp) vegetable oil 150g onion, finely chopped 100g celery, finely chopped 2 cloves garlic, crushed 75g bacon, finely chopped 1 bay leaf 400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g lean minced beef 300ml (

/2 pint) red wine

300ml (

2 pint) hot beef stock

salt and pepper to taste 30ml (2 tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery, garlic and bacon into a

bowl and mix well. Cover and cook on 100P for 7 minutes, stir halfway through cooking.

2Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture. Cook on 100P for 8 minutes, stir 2 - 3 times during cooking to break up the mince as it cooks.

3Add the wine, stock and blended cornflour,

mix thoroughly. Cook on 100P for 5 minutes then on 70P for a further 20 minutes, stir 2 3 times during cooking until the sauce has thickened. Season to taste and serve hot with spaghetti.

Bolognese Sauce- Variations:

Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in a deep dish, top with 675g mashed potatoes. Heat on 100P for 5 minutes. Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g drained, canned red kidney beans and 5 15ml (1 - 3 tsp) chilli powder, to taste.

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RECIPES

BEEF STROGANOFF

Serves 4 800g rump steak, cut into strips 50g plain flour salt and pepper to taste 125g onion, finely chopped 30ml (2 tbsp) tomato purée 450ml (

/4pint) hot beef stock

150ml (

/4pint) white wine 15ml (1tbsp) cornflour mixed with a little water 100g mushrooms, thinly sliced 150ml (

/4pint) soured cream

1Toss the steak in the flour, salt and pepper, until

evenly coated.

2Place the steak, remaining flour, onion, tomato

purée, beef stock and white wine in a casserole dish. Cover and cook on 50P for 40 minutes. Stir 2

- 3 times during cooking

3 Stir in cornflour, mushrooms and cream. Leave

uncovered and cook on 50P for 8 minutes.

Ideal served on a bed of tagliatelle or rice.

CANNELLONI

Serves 4 150g onion, chopped 1 clove garlic, crushed 450g minced beef 100g mushrooms, chopped 15ml (1tbsp) tomato purée 400g canned, chopped tomatoes 150ml (

/4 pint) hot beef stock salt and pepper to taste 12 pieces of cannelloni 300ml (

/2 pint) cheese sauce (See Page 47) extra grated cheese to sprinkle

1 Place onion, garlic and mince in a dish. Cook

on 100P for 5 minutes. Stir twice during cooking.

2Add mushrooms, tomato purée, tomatoes,

beef stock and seasoning. Cook on 100P for 20 minutes, stir every 5 minutes until thick.

3 Fill cannelloni with meat mixture and place in

a deep 20.4cm (8”) square dish. Place any remaining mixture around the cannelloni.

4Pour the cheese sauce over the cannelloni

and sprinkle with cheese. Cook on 70P for 20 minutes.

STEAK & KIDNEY PUDDING

Serves 4 450g stewing steak, cubed 100g kidney, cubed 125g onion, chopped

2.5ml (

/2 tsp) dried mixed herbs

450ml (

/4pint) hot beef stock 15ml (1tbsp) cornflour, mixed with a little water 225g self raising flour

2.5ml (

/2 tsp) salt 5ml (1tsp) baking powder 100g suet approximately 150ml (

/4pint) cold water

15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and hot beef

stock in a large casserole dish. Cover and cook on 50P for 40 minutes. Stir halfway through cooking and add the cornflour to thicken.

2To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well.

3Add enough cold water to form a soft dough.

Knead lightly. Roll out

/3of the pastry and line a 1

litre (1

pint) greased pudding basin with this pastry. Roll out the remaining pastry and cut a circle large enough to cover the surface.

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit in centre to allow steam to escape.

5Cover with clingfilm and cook on 100P for 12 minutes.

UK R556D O/M,P32- 05.7.11 3:24 PM Page 40 (1,1)

RECIPES

CHICKEN KORMA

Serves 4 900g chicken, cut into small chunks 175g natural yogurt 2 cloves garlic, crushed 25g creamed coconut 10ml (2 tsp) turmeric 25g margarine 175g onion, sliced 5cm (2”) piece of fresh ginger, finely chopped

2.5ml (

/2 tsp) chilli powder 5ml (1tsp) coriander seeds 5ml (1tsp) cinnamon 5 whole cloves 10ml (2 tsp) cornflour 150ml (

/4 pint) single cream

Sprinkle with roasted cashew nuts to serve

1 Place the chicken in a bowl, stir in the yogurt,

garlic and turmeric. Cover and leave to marinate for at least 1 hour in the refrigerator.

2 Place the margarine in a large bowl and heat

on 100P for 30 seconds, until melted. Add the onion and cook on 100P for 2 minutes. Stir in the ginger, chilli powder and coriander. Cook on 100P for 1 minute.

3Add chicken and marinade, mix well. Stir in

the cloves and cinnamon, cover and cook on 100P for 10 minutes, stir halfway through cooking.

4 Rearrange the chicken pieces and cook on

50P for 8 minutes.

5Combine the cornflour with the cream, stir

into the chicken and cook on 100P for 6 minutes.

HONEYED CHICKEN

Serves 4 4 boneless chicken breasts (approx. 200g each) 75ml (5 tbsp) clear honey 30ml (2 tbsp) honey mustard

2.5 ml (

/2 tsp) dried tarragon 30ml (2 tbsp) tomato purée 150ml (

4 pint) chicken stock

15ml (1 tbsp) cornflour blended with water salt and pepper to taste

1 Place the chicken breasts in a casserole dish. 2 Mix all remaining ingredients together and

pour over the chicken.

3 Cook on 100P for 12 minutes. Turnover and

coat the chicken with the sauce twice during cooking.

CHICKEN CACCIATORE

Serves 4 225g mushrooms, sliced 125g onion, chopped 1 clove garlic, crushed 60ml (4 tbsp) tomato purée 300ml (

/2 pint) red wine 5ml (1tsp) dried oregano 5ml (1tsp) dried parsley salt and pepper to taste 4 chicken fillets (200g each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P for 4 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well. 3Add chicken fillets and coat with the sauce. 4 Cook on 70P for 30 minutes. Stir and coat

the chicken twice during cooking.

Serve with rice or jacket potatoes.

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RECIPES

GARLIC CHICKEN

Serves 4-6 50g green peppers, chunks 50g red peppers, chunks 50g yellow peppers, chunks head of garlic, separate cloves and peel 150g celery, sliced 800g chicken fillets, cubed 400g canned, chopped tomatoes 5ml (1 tsp) caster sugar 10ml (2 tsp) fresh basil, chopped salt and pepper to taste

1 Place the peppers, garlic, celery and chicken

into a 2.5 litre (approx. 4 pints) bowl and

cook on 100P for 4 minutes. 2Add the remaining ingredients and mix well. 3Place on the turntable and cook on 70P for

25 minutes, stirring 2-3 times during cooking.

Garnish with black olives and fresh basil.

CREAMY TURKEY CASSEROLE

Serves 4 25g margarine 600g turkey, cubed 200g button mushrooms, sliced 300g leeks, sliced salt and pepper

Sauce: 50g margarine 50g plain flour 5ml (1 tsp) cayenne pepper 30ml (2 tbsp) english mustard powder 100g creamed coconut 300ml (

/2 pint) milk salt and pepper 250g mascarpone cheese

1 Place the margarine, turkey, mushrooms, leeks,

salt and pepper into a 2.5 litre (approx. 4 pint) casserole dish and cook on 100P for 10 minutes.

2To make sauce, place margarine in a bowl and

heat on 100P for 30 seconds until melted.

3 Stir in the flour, cayenne pepper, mustard

powder and creamed coconut.

4 Whisk in the milk and drain the juice from the

turkey into the sauce, mix well. Cook on 100P for 5 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper.

Mix the mascarpone cheese into the sauce. Pour the sauce over the turkey mixture. Mix well.

Place on the turntable and cook on 70P for 20 minutes, stir 1-2 times during cooking.

CHICKEN & BROCCOLI BAKE

Serves 4

450g boneless chicken breasts, skinned 225g broccoli florets 45ml (3 tbsp) water 300ml (

2 pint) white sauce (See page 47)

5ml (1tsp) dried thyme 5ml (1tsp) dried marjoram salt and pepper to taste 25g fresh breadcrumbs 25g cheddar cheese, grated

1 Place the chicken breasts in a shallow flan

dish and cook on 100P for 10 minutes. Allow to cool slightly and cut into small pieces

2 Place the broccoli in a bowl with 45ml (3tbsp)

water, cover and cook on 100P for 4 minutes. Drain.

3To the white sauce, add the thyme, marjoram,

salt and pepper, mix well.

4 Place the broccoli and chicken in a casserole

dish. Pour the sauce over the top. Sprinkle with the breadcrumbs and grated cheese.

5 Cook on 70P for 10 minutes.

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RECIPES

CHEESE & POTATO LAYER

Serves 4 600g par-boiled potatoes, thinly sliced 250g cheddar cheese, thinly sliced 125g onion, sliced 300g leek, sliced 100g cooked ham, chopped 600ml (1 pint) white sauce (See Page 47)

1Mix the onion, leek and ham in a bowl. 2 Place half the leek mixture in a 2.5 litre

(approx.4 pint) casserole dish cover with half the potato slices, pour over half the sauce and sprinkle with half the cheese. Repeat with the remaining ingredients.

3 Cook on 70P for 30 minutes.

STUFFED TOMATOES

Serves 4 4 beef tomatoes 125g white long grain rice, cooked 50g cooked ham, chopped 50g peas 15ml (1tbsp) fresh oregano, chopped salt and pepper to taste 75g mozzarella cheese, chopped

1 Slice the top off each tomato and scoop out

the flesh into a bowl, stir in the rice, ham, peas, oregano, salt and pepper.

2 Fill each tomato shell with the rice mixture

and place in a large flan dish. Sprinkle generously with the mozzarella cheese.

3 Place on the turntable and cook on 50P for

20 minutes until the tomatoes are tender and the cheese has melted.

TOMATO, PASTA LAYER

Serves 4 800g canned, chopped tomatoes in tomato sauce 150g red pesto 15ml (1 tbsp) garlic puree 150g mushrooms, sliced salt and pepper 600g fresh meat filled ravioli 300ml (

/2 pint) cheese sauce

1Empty the tomatoes, pesto, garlic,

mushrooms and seasoning into a large bowl and cook on 100P for 12 minutes.

2 Spread half the tomato mixture over the base of

a 25cm (10”) round 5cm (2”) deep glass dish.

3 Place a single layer using half the pasta on top

of the sauce.

4 Repeat the process again using the remaining

sauce and pasta. 5Cover the pasta with the cheese sauce. 6 Place on the turntable and cook on 50P for

30 minutes.

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RECIPES

CHEESE & NUT LOAF

Serves 4 - 6 175g canned, chestnut purée 225g fresh brown breadcrumbs 100g double gloucester cheese, grated 125g onion, finely chopped 100g mushrooms, finely sliced 10ml (2 tsp) fresh parsley, chopped 90ml (6 tbsp) milk 4 eggs (medium), beaten 15ml (1tbsp) english mustard powder salt and pepper to taste 225g jar, creamed spinach 225g roulé (soft cheese) 50g cheddar cheese, grated to sprinkle

1Grease a 1.5 litre (2

pint) loaf dish and line

the base with greaseproof paper.

2 Blend the chestnut purée, breadcrumbs,

cheese, onion, mushrooms, parsley, milk, eggs, mustard powder and seasoning together using a food processor.

3 Place half of the nut mixture in the base of

the loaf dish and smooth the surface.

4 Soften the roulé in a bowl then spread the

roulé over this layer, followed by the spinach and the remaining nut mixture. Smooth the surface, sprinkle with cheese.

5 Cook on 50P for 28 minutes, until a skewer

comes out clean.

BEAN CASSEROLE

Serves 4 200g courgettes, sliced 150g leeks, sliced 2 clove garlic, crushed 800g canned, chopped tomatoes 800g canned, mixed beans in curry sauce 150g fresh baby sweetcorn, chopped 5ml (1 tsp) fennel seeds 3 vegetable stock cubes salt and pepper to taste

1 Place the cougettes, leeks and garlic in a 2.5

litre (4 pint) casserole dish, mix well.

2Add the tomatoes, beans, sweetcorn, fennel

and stock cubes. Season and mix well.

3 Cook on 70P for 15 minutes, then on 100P

for 15 minutes, stir 2-3 times during cooking.

Serve with rice or baked potatoes.

SPICY POTATOES

Serves 4 45ml vegetable oil 10ml ground cinnamon 10ml ground coriander 5ml cayenne pepper 10ml sesame seeds 10ml caraway seeds 50g butter

1.3cm (

/2”) fresh root ginger, peeled & grated 2 cloves garlic, crushed 675g cooked potatoes, cut into 2.5cm (1”) pieces

1 Place the oil, cinnamon, coriander, cayenne

pepper, sesame and caraway seeds in a 2.5 litre (approx. 4 pint) casserole dish, mix well. Heat on 100P for 1 minute. Add the butter, ginger and garlic.

2 Cook on 70P for 3 minutes. Stir in the

potatoes and mix thoroughly until evenly coared with spices.

3Place the dish on the turntable, cook on 70P

for 8 minutes, stir twice.

Garnish with fresh chopped coriander, serve with grilled or roasted meats.

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RECIPES

PAELLA

Serves 4 200g white long grain rice 600ml (1 pint) boiling chicken stock

2.5ml (

/2 tsp) turmeric salt to taste 1 red pepper, seeded and sliced 100g prawns, peeled and cooked 100g cockles, cooked 100g mussels, cooked 100g peas 100g whole baby corn, halved 225g chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock,

turmeric and salt. Cook on 70P for 13 - 14 minutes and, until the rice is tender, stir 2 - 3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles,

mussels, baby corn and chicken. Cook on 100P for 8 minutes, stirring after 4 minutes.

CHEESY JACKETS

Serves 2 2 baking potatoes, (approx. 250g each) 50g margarine 100g double gloucester cheese, finely chopped 15ml (1tbsp) fresh chives, chopped 50g mushrooms, finely chopped salt and pepper to taste

1 Prick each potato in several places. Cook on

100P for 11-12 minutes. Halve each potato and scoop the flesh into a bowl, add the margarine, cheese, chives and mushrooms. Mix well and season.

2 Pile mixture back into the potato skins and

place in a flan dish, on the turntable.

3 Cook on 50P for 8-9 minutes.

VEGETABLE CHILLI

Serves 4 - 6 30ml (2tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed 75g tomato purée 225g carrot, chopped 1 red pepper, seeded and sliced 1 green pepper, seeded and sliced 150g fresh baby sweetcorn, chopped 4 sticks celery, sliced 225g courgette, sliced 5ml (1tsp) ground cumin 10ml (2 tsp) mild chilli powder

2.5ml (

2 tsp) cayenne pepper

400g canned, chopped tomatoes 225g canned, haricot beans, drained 400g canned, red kidney beans in chilli sauce 300ml (

/2 pint) hot vegetable stock

15ml (1tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée

in a large bowl. Heat on 100P for 2 minutes.

2Add the carrots, red and green pepper and

sweetcorn. Mix well, cover and cook on 100P for 5 minutes.

3 Stir in the remaining ingredients (apart from

the cornflour). Mix well and cook on 70P for 30 minutes, stir 3 - 4 times during cooking. Add the blended cornflour, mix well and cook on 100P for 5 minutes.

Serve hot with rice or as a filling for tacos.

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RECIPES

PLAIN MICROWAVE CAKE

Serves 4 - 6 100g margarine 100g caster sugar 2 eggs (medium), beaten 100g self raising flour 30 - 45ml (2 - 3tbsp) water

1 Line the base of 18cm (7”) cake dish with

kitchen paper.

2Cream the margarine and sugar together until

light and fluffy. Beat in the eggs and fold in the flour alternately with the milk.

3Pour into prepared dish and cook on 100P

for 5 minutes, until a skewer comes out clean.

4 Leave the cake to stand for 5 minutes before

turning out.

RICE PUDDING

Serves 4 1500ml (2

pints) milk 200g pudding rice 100g caster sugar 50g margarine 5ml (1tsp) grated nutmeg

1 Place the milk in a 2.5 litre (4 pint) casserole

dish. Heat on 100P for 8 minutes. Stir in the rice, sugar and margarine, heat on 100P for 5 minutes.

2 Cook on 50P for 50 minutes, stir 3 - 4 times

during cooking.

3 Stir then sprinkle with nutmeg to serve.

FRUIT CRUMBLE

Serves 4 450g seasonal fresh fruit, lightly cooked 100g brown sugar 5ml (1tsp) cinnamon 100g plain wholemeal flour 75g rolled oats 75g margarine

1 Place the fruit, 50g of the brown sugar and

the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub

in margarine, until mixture resembles fine breadcrumbs. Add remaining brown sugar, mix well.

3 Sprinkle over the fruit and cook on 30P for

12 minutes.

GOLDEN SYRUP DUMPLINGS

Serves 4 syrup: 300ml (

2 pint) water

200g brown sugar 60ml (4 tbsp) golden syrup 50g margarine grated rind of 1 orange (optional)

dumplings: 125g self raising flour

50g margarine 15ml (1tbsp) caster sugar 1 egg (medium), beaten

1 Combine all syrup ingredients in a 2.5 litre (4

pint) casserole dish and mix well. Cook on 100P for 8 minutes until sugar has dissolved and sauce has thickened, stir every 2-3 minutes.

2Place the flour in a bowl and rub in margarine

until the mixture resembles fine breadcrumbs, stir in the sugar. Bind with egg, add a little water if too dry. The mixture should be thick enough to roll into balls. If too sticky sprinkle with flour.

3 Roll mixture into walnut sized balls and place

carefully into hot syrup, allow space to spread.

4Cover and cook on 100P for 10 minutes, turn

the dumplings over after 5 minutes.

Serve hot with vanilla ice-cream.

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RECIPES

MOIST CARROT CAKE

Serves 4 - 6 150ml (

/4 pint) sunflower oil 225g brown sugar 3 eggs (medium) 225g self raising flour 5ml (1tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 300g carrot, grated 100g walnut halves, chopped topping: 225g low fat cream cheese

grated rind of 1 lemon 5ml (1tsp) lemon juice 30ml (2 tbsp) icing sugar 25g walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until

well mixed. Fold in flour, bicarbonate of soda, and cinnamon. Add carrot, walnut and mix well.

2Pour cake mixture into a greased, lined 20cm

(8”) soufflé dish. Cook on 50P for 22 minutes. Allow to cool before decorating.

3To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar until smooth. Spread evenly over the top of the cake and sprinkle with the walnuts.

Keep refrigerated.

CARROT & COURGETTE CAKE:

Substiture 150g of the carrot with 150g grated courgettes, and substitute 100g of walnut with 100g of chopped date. Prepare and cook as Carrot Cake.

BANANA & CHOCOLATE CAKE

Serves 6 - 8 175g margarine 175g caster sugar 3 eggs (medium) 200g banana 175g wholemeal self raising flour 100g chocolate drops, plain 15ml (1tbsp) milk

1Cream the margarine and sugar until light and

fluffy. Beat in the eggs one at a time.

2Mash the bananas and mix into the cake

mixture.

3 Sift the flour and fold into the cake mixture.

Add the chocolate drops and milk, mix well.

4 Spoon the mixture into a greased 20cm (8”)

PYREX® dish and cook on 50P for 22 minutes.

5 Leave to stand for 5 minutes before serving.

APPLE & WALNUT CAKE

Serves 6 - 8 200g wholemeal self raising flour

2.5ml (

/2 tsp) mixed spice 150g margarine 150g light brown soft sugar 3 eggs (medium), beaten 250g cooking apples, peeled and grated 100g walnuts, chopped 45ml (3 tbsp) milk 25g demerara sugar

1 Place the flour and spice in a bowl, mix

together and set aside.

2 Beat the margarine and brown sugar until

creamy, then add the egg, beating well.

3Fold in the flour mixture, then the apple and

walnuts. Stir in the milk.

4Pour the mixture into a greased 20cm (8”)

PYREX® dish then sprinkle with the demerara sugar.

5 Cook on 50P for 22 minutes.

Cut into slices to serve.

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RECIPES

DOUBLE CHOC-CHIP CAKE

Serves 4 - 6 200g caster sugar 200g margarine 4 eggs (medium) 100g self raising flour 50g cocoa powder 100g plain or milk chocolate drops

1Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3Sift the flour and cocoa powder together

then fold into the mixture. 4Add chocolate drops and stir well. 5 Spoon mixture into a greased and lined 20cm

(8”) PYREX® cake dish. 6 Cook on 50P for 15 minutes.

Leave to stand for 5 minutes before serving.

COFFEE & ALMOND CAKE

Serves 4 - 6 175g caster sugar 175g margarine 3 eggs (medium) 225g self raising flour 5ml (1 tsp) almond essence 15ml (1 tbsp) instant coffee 30ml (2 tbsp) hot water topping: 100g icing sugar

15ml (1 tbsp) water 25g almonds 25g glace cherries

1Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4 Dissolve the coffee in the hot water and add

to the mixture along with the almond essence. 5 Spoon into a greased and lined 18cm (7”)

PYREX® cake dish. 6 Cook on 50P for 15 minutes. 7 Leave to stand for 5 minutes. 8 Mix the icing sugar and water to make a

smooth paste.

Drizzle over the cake and sprinkle with the

nuts and cherries.

Keep refrigerated.

GINGER CAKE

Serves 6 - 8 175g caster sugar 175g margarine 3 eggs (medium) 175g self raising flour 2” piece, stem fresh ginger, grated 15ml (1 tbsp) ground ginger 45ml (3 tbsp) orange juice topping: 225g cream cheese

grated rind of 1 orange 5ml (1tsp) orange juice 30ml (2 tbsp) icing sugar

1Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4Add the grated and ground ginger and mix to

a dropping consistency. 5 Spoon the mixture into a greased and lined

18cm (7”) PYREX® cake dish. 6 Cook on 50P for 15 minutes. 7 Leave to stand for 5 minutes. 8To prepare the topping, combine the cream

cheese, orange rind, orange juice and icing

sugar until smooth. Spread on top of the

cake.

Keep refrigerated.

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RECIPES

WHITE SAUCE

Makes 300ml (1/2 pint) 25g margarine 25g plain flour 300ml (

/2 pint) milk

salt and pepper to taste

1 Place the margarine in a bowl and heat on

100P for 30 seconds, until melted.

2 Stir in the flour and gradually whisk in the

milk. Cook on 100P for 5 minutes, stirring every 2 minutes until thick and smooth. Season with salt and pepper to taste.

Variations:

• Cheese sauce: Stir in 75g grated mature cheddar cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with vegetables, fish or meat.

•Parsley sauce:

Stir 15 - 30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.

• Onion sauce: Stir 225g cooked onion, finely chopped into the finished sauce. Heat on 100P for 1 - 2 minutes before serving. Serve with vegetables.

•Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1 - 2tbsp) caster sugar at Stage 2. Serve with puddings as an alternative to custard.

MUSTARD SAUCE

Makes 300ml (1/2 pint) 25g margarine 45ml (3 tbsp) whole grain mustard 200ml (7 floz) soured cream salt and pepper to taste 15ml (1tbsp) fresh parsley, chopped

1 Melt the margarine in a bowl on 100P for 30

seconds. Add the mustard, soured cream, salt, pepper and parsley. Mix well.

2 Cook on 100P for 3 minutes. Stir every

minute until smooth and thick.

This dish is ideal served with meat or fish.

BUTTERSCOTCH SAUCE

Makes 450ml (3/

4 pint)

30ml (2 tbsp) cornflour 300ml (

/2 pint) evaporated milk 15ml (1tbsp) golden syrup 100g soft brown sugar

1 Mix cornflour with a little of the milk to make

a paste and gradually stir in the remaining milk. Add the golden syrup and sugar, mix well.

2 Cook on 100P for 6-7 minutes, stirring every

minute until thickened.

This sauce is ideal with vanilla ice-cream.

CHOCOLATE SAUCE

Makes 150ml (1/4 pint) 50g plain or milk chocolate 30ml (2 tbsp) water 90ml (6 tbsp) evaporated milk 5ml (1tsp) cornflour 5ml (1tsp) caster sugar 5ml (1tsp) vanilla essence

1Heat chocolate and water on 100P for 1

minute, stir every 30 seconds, until evenly melted.

2Add the evaporated milk, cornflour and sugar.

Heat on 100P for 2-3 minutes, stirring every minute. Stir in the vanilla essence.

Serve hot or cold with ice-cream or chocolate sponge.

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RECIPES

STRAWBERRY JAM

Makes 675g 675g strawberries, hulled 45 ml (3 tbsp) lemon juice 675g preserving sugar

1 Place strawberries and lemon juice in a very

large bowl, heat on 100P for 4 minutes, or until the fruit has softened. Add sugar, mix well.

2 Cook on 70P for 40 mins, until setting point ❇

is reached, stir every 5 mins.

3Pour into hot, clean jars. Cover, seal and

label.

RASPBERRY JAM

Makes 675g 675g raspberries, hulled 45ml (3 tbsp) lemon juice 675g preserving sugar

1Place raspberries and lemon juice in a very

large bowl, heat on 100P for 4 minutes. Add the sugar, mix well.

2 Cook on 70P for 50 mins, stir every 5 minutes,

until setting point ❇ is reached.

3Pour into hot, clean jars. Cover, seal and

label.

DATE CHUTNEY

Makes 800g 225g dates, stoned and roughly chopped 225g currants 125g onion, finely chopped 175g brown sugar 2 cloves garlic, crushed 10ml (2 tsp) salt 5ml (1 tsp) chilli powder 300ml (

2 pint) vinegar

1 Place all ingredients in a large bowl, mix well. 2 Cook on 70P for 20 minutes, stir every 3 - 4

minutes.

3 Spoon into hot, clean jars. Cover, seal and

label.

CHOCOLATE FUDGE

Makes 675g 150g milk chocolate, broken into pieces 100g margarine, melted 450g icing sugar 45ml (3 tbsp) milk

1 Place chocolate into a bowl and heat on 100P

for 2 minutes, stir every 30 seconds until melted.

2Add the margarine, icing sugar and milk, mix

well. Heat on 100P for 3 - 4 minutes, beat vigorously every minute until thick and glossy.

3Pour into a greased, rectangular 20cm x 15cm

(8” x 6”) dish and chill to set before cutting.

❇

“Setting point”: To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand

for 1 min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.

UK R556D O/M,P32- 05.7.11 3:24 PM Page 50 (1,1)

OVEN INTERIOR

• It is important to clean the interior of your microwave oven after each use.

•To clean the oven interior, use a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.

•Food and liquid splashes will build-up on the oven walls and ceiling. If grease, fat and food debris is allowed to build-up in the oven interior it may overheat, smoke or even catch fire when next using the oven.

•Keep the waveguide cover clean at all times. The waveguide cover is constructed from a fragile material and should be cleaned with care (follow the cleaning instructions above). NOTE: Excessive soaking may cause disintegration of the waveguide cover. The waveguide cover is a consumable part and without regular cleaning, will need to be replaced.

•Food will release steam during cooking and cause condensation inside the oven and door. It is important to wipe the oven dry. A buildup of condensation will eventually lead to rust forming on the oven interior.

• Do not allow grease or dirt to build-up

on the door seals or areas around the door. This may prevent the door from closing correctly and may cause a leakage of microwaves (follow the cleaning instructions opposite).

• Ensure the turntable and roller stay are cleaned after every use with a mild washing-up liquid solution and dried. This will prevent the build-up of grease and food debris. The turntable is dishwasher safe.

• CLEAN THE OVEN AT REGULAR

INTERVALS AND REMOVE ANY FOOD DEPOSITS. Failure to maintain the oven in a clean condition could lead to a deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

CLEANING & MAINTENANCE

NOTES:

•Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven.

•A steam cleaner should not be used.

•Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor. Excess water spillage through these holes will cause damage to the oven interior.

OUTER CABINET

•Wipe the outside of the microwave oven with a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.

• The control panel must be wiped clean and dried with the door open, therefore inactivating the oven.

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If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple. Follow this simple check below: Place half a cup of water on the turntable and close the door. Select HIGH and programme the oven to cook for 1 minute.

1. Does the oven lamp come on when it is cooking?

2. Does the turntable rotate?

3. Does the cooling fan work? (Check by placing your hand above the air vent openings.)

4. After 1 minute does the audible signal sound?

5. Is the water in the cup hot?

If you answer “NO” to any question first check that the oven is plugged in properly and the fuse has not blown. If there is no fault with either, check against the chart below.

• The door seal stops microwave leakage during oven operation, but does not form an airtight seal. It is normal to see drops of water, light or feel warm air around the oven door. Food with a high moisture content will release steam and cause condensation inside the door which may drip from the oven.

• If the display starts counting down when you press the CLEAR key, close the door and press the STOP/CLEAR button or unplug the appliance. Call a SHARP approved service facility.

• Repairs and Modifications: Do not attempt to operate the oven if it is not working properly.

• Outer Cabinet & Lamp Access: Never remove the outer cabinet. This is very dangerous due to high voltage parts inside which must never be touched, as this could be fatal. Your oven is not fitted with a lamp access cover. If the lamp fails, do not attempt to replace the lamp yourself, call a SHARP approved service facility.

TROUBLESHOOTING

WARNING: Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a SHARP trained engineer to carry out servicing or repairs. This is important as it may involve the removal of covers that provide protection against microwave energy.

ANSWER

When the oven is working, air circulates within the cavity. The door does not form an airtight seal so air may escape from the door.

The oven cavity will normally be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface. The amount of steam produced depends on the water content of the food being cooked. Some foods, such as potatoes have a high moisture content. Condensation trapped in the door glass should clear after a few hours.

Arcing will occur when a metallic object comes into close proximity to the oven cavity during cooking. This may possibly roughen the surface of the cavity, but would not otherwise damage the oven.

Ensure all “eyes” are removed and the potatoes have been pierced, place directly onto the turntable or in a heat resistant flan dish or similar.

Check the door is closed properly.

Ensure correct power level has been selected. The microwave energy pulses ON and OFF during cooking/defrosting. The cabinet may become warm to the touch - keep children away.

QUERY

Draught circulates around the door.

Condensation forms in the oven, and may drip from the door.

Flashing or arcing from within the cavity when cooking.

Arcing potatoes.

The display is lit but the control panel will not work when pressed.

Oven cooks too slowly. Oven makes a noise. Outer cabinet is hot.

NOTE:

If you cook food for more than the standard time (see chart below) using the same cooking mode, the oven’s safety mechanisms automatically activate. The microwave power level will be reduced.

Cooking Mode

Microwave HIGH cooking

Standard Time

40 Minutes

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The wires in the mains cable are colour coded as shown: Green and yellow stripes = EARTH Blue = NEUTRAL Brown = LIVE

As the colours in the mains lead of your oven may not correspond with the coloured marking identifying the terminals in your plug, connect the wires as described:

• The green and yellow wire to the plug terminal marked E or or coloured green or coloured green and yellow.

• The blue wire to the plug terminal marked N or coloured black or coloured blue.

• The brown wire to the plug terminal marked L or coloured red or coloured brown.

Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug.

Like most appliances in your home, your oven must be connected to a single phase 230-240V, 50Hz alternating current supply.

If you do not make the proper electrical connections you might damage the oven or injure yourself. Neither SHARP nor the supplier will be liable if this happens.

TO REPLACE THE MAINS PLUG

WARNING: THIS APPLIANCE MUST BE EARTHED If you have any doubts about your electrical supply ask a qualified electrician.

• If you are unable to resolve a problem using the checks covered on the last few pages, do

not attempt to service this microwave oven yourself.

• Contact the dealer or supplier from whom the oven was purchased in order to obtain service. Where this is not possible, please contact the SHARP Customer Information Centre. Telephone: 08705 274277 (office hours).

•For general information and assistance with oven queries, please contact our

Customer Information Centre: U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: http://www.sharp.co.uk/support

• Replacement accessories may be obtained from our main parts distributor: Willow Vale Electronics Ltd. Telephone: 0121 766 5414

CALLING FOR SERVICE

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GUARANTEE

Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that for a period of 12 months from the date of purchase the enclosed product will be free from defects in materials and workmanship. Sharp agrees to provide for the repair or, at its option, the replacement of a defective product. Sharp reserves the right to replace defective parts, or the product, with new or refurbished items. Items that are replaced become the property of Sharp.

To benefit from this guarantee, any fault that occurs must be notified to Sharp, or its appointed Service Facility, within one year from the date the product was purchased. Proof of purchase, such as a receipt or invoice, must be provided.

If the product is exchanged, the replacement shall be covered by the unexpired portion of the original guarantee.

In the unlikely event of the product requiring repair, please contact the supplier from whom it was purchased. Where this is not possible, please contact an appointed Service Facility. Details of Service Facilities appointed by Sharp can be obtained from www.sharp.co.uk/customersupport/service or by contacting the Sharp Customer Information Centre whose details are given below.

This guarantee shall only apply to faults that are due to inferior workmanship or materials. It does not cover faults or damage caused by accident, misuse, fair wear and tear, neglect, tampering with the product, or repair other than by a Service Facility appointed by Sharp.

The product is intended for private domestic use only. The guarantee will not apply if the product is used in the course of a business, trade or profession.

No person has any authority to vary the terms or conditions of this guarantee.

This guarantee is offered as an additional benefit to your statutory rights, and does not affect these rights in any way.

You may not transfer your rights or obligations under this warranty to anyone else.

If you have any difficulty operating the product, or would like information on other Sharp products, please telephone the Sharp Customer Information Centre on the number given below.

Sharp Customer Information Centre

Sharp Electronics (UK) Ltd is a company registered in England under number 965877

whose registered office is at

Sharp House, Thorp Road, Newton Heath, Manchester, M40 5BE.

The guarantee does not cover:

• Glass/ceramic turntables, as they can be damaged by handling/cleaning methods.

• Faults resulting from inadequate cleaning. Regular cleaning is required to prevent a build up of food residue that can also affect the performance of the product.

• Carriage costs to or from the repair centre.

Website: www.sharp.co.uk/customersupport

Telephone: 08705 274277 (01 676 0648 in Southern Ireland)

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AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz

Power Consumption:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.40kW

Input Current:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.2A

Output Power:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .900W (IEC 60705)

MAFF Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .E

Microwave Frequency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2450Mhz

* (Group 2/Class B)

Outside Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .520(W) x 310(H) x 455(D)mm

Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .353(W) x 213(H) x 387(D)mm

Oven Capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29litres**

Cooking Uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter 320mm

Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 16kg

SPECIFICATIONS

This oven complies with the requirements of Directives 89/336/EEC and 73/23/EEC as amended by 93/68/EEC.

As part of a policy of continuous improvement, we reserve the right to alter design and specifications without notice.

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form, electronic, mechanical, photocopying, recording, translating or other means without prior permission from SHARP Electronics (U.K.) Ltd.

The illustrations, technical information and data contained in this publication are, to our best knowledge, correct at the time of going to print. The right to change specifications, at any time, without notice, is reserved as a part of our policy of continuous development and improvement.

* This Product fulfils the requirement of the European standard EN55011. In conformity with this

standard, this product is classified as group 2 class B equipment. Group 2 means that the equipment intentionally generates radio-frequency energy in the form of electromagnetic radiation for the heat treatment of food. Class B equipment means that the equipment is suitable to be used in domestic establishments.

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

holding food is less.

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Sharp Electronics (U.K.) Ltd

Manchester, U. K.

U.K.: 08705 274277 (office hours)

Ireland: 01 676 0648 (office hours)

Website: http://www.sharp.co.uk/support

PRINTED IN THAILAND

TINSEB107WRRZ-K51

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Sharp R-556D User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual