This Sharp product is warranted against faults in materials and manufacture for a period of twelve (12) months
from the date of original purchase.
If service is required during the warranty period, please contact your nearest Sharp Approved Service Centre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.
The owner is responsible for any transportation and insurance costs if the product has to be returned for
repair.
This warranty does not extend to accessories or defects or injuries caused by or resulting from causes not
attributable to faulty parts or the manufacture of the product, including but not limited to, defect or injury
caused by or resulting from misuse, abuse, neglect, accidental damage, improper voltage, liquid spillage,
vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.
Please retain your sales documentation, as this should be produced to validate a warranty claim.
This warranty is in addition to and in no way limits, varies or excludes any express and implied rights and
remedies under any relevant legislation in the country of sale.
IMPORTANT
DO NOT RETURN THIS PAGE TO SHARP
For your reference, please enter the particulars of your purchase below and retain, with your purchase
documentation.
Model No.
Serial No.
Date of Purchase
Retailer
FOR LOCATION ENQUIRIES WITHIN
AUSTRALIA
REGARDING YOUR
LOCAL
SHARP APPROVED SERVICE CENTRE
CALL THE
SHARP SERVICE REFERRAL CENTRE
TOLL FREE
DURING NORMAL BUSINESS HOURS
(Eastern Standard Time)
1 300 135 022
FOR PRODUCTS PURCHASED IN
NEW ZEALAND
CONTACT YOUR SELLING DEALER/RETAILER
OR CALL
SHARP CUSTOMER SERVICES
telephone: 09 573 0111
FACSIMILE: 09 573 0113
or contact our web site
www.sharpnz.co.nz
or contact our web site
www.sharp.net.au
SHARP CORPORATION OF AUSTRALIA PTY. LIMITED
1 Huntingwood Drive Blacktown NSW 2148
IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand.
ABN 40 003 039 405
SHARP CORPORATION OF NEW ZEALAND LIMITED
1
59 Hugo Johnson Drive
Penrose, Auckland
Page 3
CONTENTS page
Warranty Inside of front cover
Introduction1
Warning2
Special Notes3
®
INFO DISPLAY COOKING SYSTEM
Thank you for buying a Sharp Microwave Oven.
Your new oven has an "Information Display System"
which offers you step-by-step instructions to easily guide
you through each feature.
Your oven also has a HELP key for instructions on using
Auto Start, Demonstration Mode, Child Lock, Info on Pads
and Help.
We strongly recommend however that you read this
operation manual thoroughly before operating your oven,
paying particular attention to the safety warnings and
special notes.
The manual is divided into two sections:
1. OPERATION (P2~P20)
This section describes your oven and teaches you how to
use all the features.
2. COOKING GUIDE
This section is at the back of the manual, it contains the
more commonly used information such as how to prepare
food, which cooking utensil to use, standing time.
It also contains recipes for automatic cooking and manual
cooking.
Please take some time to read your operation manual carefully, the automatic cooking menus programmed into your new
oven have been carefully developed to give optimum results
when the step-by-step instructions are followed.
When selecting another home appliance, please again consider our full range of Sharp products.
Installation Instructions4
Oven Diagram4
Operation of Touch Control Panel5
Control Panel Display5
Touch Control Panel Layout5
Before Operating6
Getting Started6
Clock Setting6
Stop/Clear6
To Cancel a Programme6
Manual Operations7
Microwave Time Cooking7
Sequence Cooking8
Instant Cook8
Increasing Time9
Slow Cook10
Automatic Operations11
Notes for Automatic Operations11
Sensor Instant Reheat11
Sensor Cook12
Express Defrost13
Easy Defrost14
Other Convenient Features15
Help Feature15
Less/More Setting18
Timer19
Alarm19
Care and Cleaning20
Service Call Check20
Specifications20
Cooking Guides1 - Y
Quick Reference GuideSee last page
1
Page 4
WARNING
Read all instructions before using the appliance.
To reduce the risk of fire in the oven cavity:
a. Do not overcook food.
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.
d. Look at the oven from time to time when food is heated in disposable containers made of plastic,
paper or other combustible materials for signs of smoke or burning.
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven
off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.
To reduce the risk of explosion and sudden boiling:
a, Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are
considered to be sealed containers.
b, When boiling liquids in the oven, use a wide-mouthed container and stand about 20 seconds at the
end of cooking to avoid delayed eruptive boiling of liquids.
This oven is for home food preparation only and should only be used for heating, cooking and defrosting food
and beverage.
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.
Never operate the oven whilst any object is caught or jammed between the door and the oven.
Do not try to adjust or repair the oven yourself because of hazard. The oven must be adjusted or repaired
by a qualified service technician trained by SHARP.
Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified service
technician trained by SHARP. It is particularly important that the oven door closes properly and that there
is no damage to:
(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven
cavity (buckled or deformed), (4) Burn marks on the door seal faces.
Do not bump, or catch utensils, loose clothes and your accessories on the door safety latches when removing
food from the oven.
Never poke an object, particularly a metal object, through a grille or between the door and the oven while the
oven operating.
Never tamper with or deactivate the door safety latches.
Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enough
heat from the food can transfer through utensils to cause skin burns.
Should the power supply cord become damaged, it must be replaced with a special cord supplied by a
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician
trained by SHARP.
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.
Avoid steam burns by directing steam away from the face and hands.
Slowly lift the furthest edge of a dish's cover and microwave plastic wrap and carefully open popcorn and oven
cooking bags away from the face.
Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot
surfaces or sharp edges.
To prevent the glass turntable from breaking:
a. Before cleaning the turntable with water, leave the turntable to cool.
b. Do not place anything hot on a cold turntable.
c. Do not place anything cold on a hot turntable.
Do not place anything on the outer cabinet.
This appliance must be earthed.
Do not store food or any other items inside the oven.
Make sure the utensil does not touch the interior walls during cooking.
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.
This appliance is not intended for use by young children or infirm persons without supervision.
Young children should be supervised to ensure that they do not play with the appliance.
2
Page 5
SPECIAL NOTES
DODON’T
Eggs, fruits,
nuts, seeds
vegetables,
sausages and
oysters
Popcorn
Baby food
General
* Puncture egg yolks and whites and
oysters before cooking to prevent
"explosion".
* Pierce skins of potatoes, apples,
squash, hot dogs, sausages and
oysters so that steam escapes.
* Use specially bagged popcorn for the
microwave oven.
* Listen while popping corn for the
popping to slow to 1-2 seconds.
* Transfer baby food to small dish and
heat carefully, stirring often. Check for
suitable temperature to prevent burns.
* Remove the screw cap and teat
before warming baby bottles. After
warming shake thoroughly. Check for
suitable temperature.
* Food with filling should be cut after
heating, to release steam and avoid
burns.
* Stir liquids briskly before and after
cooking for even heating.
* Use a deep bowl when cooking liquids
or cereals to prevent boiling over.
* For boiling or cooking liquids see
WARNING on page 2.
* Cook eggs in shells. This prevents
"explosion", which may damage the
oven or injure yourself.
* Reheat whole eggs.
* Overcook oysters.
* Dry nuts or seeds in shells.
Only heat until warm.
* Heat bottles with nipples on.
* Heat baby food in original jars.
* Heat or cook in closed glass jars or air
tight containers.
* Deep fat fry.
* Heat or dry wood, herbs, wet papers,
clothes or flowers.
* Operate the oven without a load (i.e. an
absorbing material such as food or wa-
ter) in the oven cavity.
Canned foods
Sausage rolls,
Pies, Christmas
pudding
Meats
Utensils
Aluminium foil
Browning dish
* Remove food from can.
* These foods have high sugar and/or
fat contents.
* Cook for the recommended time.
* Use a microwave proof roasting rack
to collect drained juices.
* Check the utensils are suitable for
MICROWAVE cooking before you use
them.
* Use to shield food to prevent over
cooking.
* Watch for sparking. Reduce foil or
keep clear of cavity walls.
* Place a suitable insulator such as
microwave and heat proof dinner plate
between the turntable and the
browning dish.
3
* Heat or cook food while in cans.
* Overcook as they may catch fire.
* Place meat directly on the turntable for
cooking.
* Use metal utensils for MICROWAVE
cooking. Metal reflects microwave
energy and may cause an electrical
discharge known as arcing.
* Use too much.
* Shield food close to cavity walls.
Sparking can damage the cavity.
* Exceed the preheating time recom-
mended by the manufacturer. Exces-
sive preheating can cause the glass
turntable to shatter and/or damage
internal parts of the oven.
Page 6
INSTALLATION INSTRUCTIONS
1. Remove all packing materials from the oven cavity. Check the unit for any damage, such as a misaligned
door, damaged door seals around the door or dents inside the oven cavity or on the door. If there is any
damage, please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED
BY SHARP and repaired, if necessary.
2. Accessories provided
1) Turntable2) Roller stay
3) Operation manual and Cook book
3. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntable
and roller stay are centrally located and locked together. Refer to OVEN DIAGRAM below. NEVER operate
the oven without the roller stay and turntable.
4. The oven should not be installed in any area where excessive heat and steam are generated, for example,
next to a conventional oven unit. The oven should be installed so as not to block ventilation openings. Allow
at least 10cm on the top, 5cm on the both sides and at the rear of the oven for free air space.
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or
personal injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage must be single phase 230 – 240V, 50Hz.
6. Operate the oven from a general purpose domestic outlet.
If a generator is used, do not operate the oven with non-sinusoidal outputs.
OVEN DIAGRAM
2
90
3
4
1 Door handle
2 Touch control panel
3 Digital readout
4 See through door
5 Door seals and sealing surfaces
6 Door safety latches
7 Door hinges
8 Coupling
9 Menu label
0 Oven lamp
A Waveguide cover
B Turntable
C Roller stay
D Ventilation openings
E Power supply cord
1
7
8
65
D
B
C
6A
E
4
Page 7
OPERATION OF TOUCH CONTROL PANEL
The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control
panel.
An entry signal tone should be heard each time you press the control panel to make a correct entry.
In addition the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when a
cooking procedure is required.
Control Panel Display
Indicator
Touch Control Panel Layout
1
1 SENSOR INSTANT
REHEAT PADS
Press once to reheat 1 of 6
popular menus.
2 SENSOR COOK PADS
Press to select Sensor Cook
menus.
3 SLOW COOK PAD
Press to cook slowly and for a
longer time.
4 HELP PAD
Press to select auto start, child
lock, demonstration modes or
info on pads.
Press to get cooking information.
23
5
4
6
5 EXPRESS DEFROST PAD
Press to select the Express
Defrost menu.
6 EASY DEFROST PAD
Press to defrost frozen food
by entering quantity.
7 NUMBER PADS
Press to enter cooking times,
clock time, weight or quantity
of food.
8 POWER LEVEL PAD
Press to select microwave
power setting.
If not pressed, HIGH is automatically selected.
Press to alter the cooking result for automatic operations.
5
789
0A
9 TIMER/CLOCK PAD
Press to set clock or timer.
0 STOP/CLEAR PAD
Press to clear during programming.
Press once to stop operation
of oven during cooking; press
twice to cancel cooking programme.
A INSTANT COOK/START PAD
Press once to cook for 1 minute
on HIGH or increase by 1
minute multiples each time this
pad is pressed during cooking.
Press to start oven after setting programmes.
Page 8
AB: CDEFG
12345678
BEFORE OPERATING
ENTER
TIME
11:34
12345678
11:34
12345678
* This oven is preset with the INFORMATION GUIDE.
To assist you in operating your oven useful information will appear on the display.
In this manual, the display of information guide is abbreviated.
Getting Started
Step
Plug the oven into a power point and switch
on the power.
1
Ensure the oven door is closed.
Press the STOP/CLEAR pad so that the
oven beeps.
ProcedurePad OrderDisplay
2
Clock Setting
* To enter the present time of day 11:34 (AM or PM).
Step
Press the TIMER/CLOCK pad twice.
ProcedurePad OrderDisplay
1
Enter the correct time of day by pressing the numbers in sequence.
2
SHARP, MICRO-WAVE,
OVEN will be displayed
repeatedly.
Only the dots will remain.
x 2
The dots (:) will flash on and
off.
3
This is a 12 hour clock. If you attempt to enter an incorrect clock time (Ex. 13:45) ERROR will appear in the
display. Press the STOP/CLEAR pad and re-enter the time of day (Ex. 1:45).
If you wish to know the time of day during the cooking, auto start or timer mode, press the TIMER/CLOCK pad.
As long as your finger is pressing the TIMER/CLOCK pad, the time of day will be displayed.
Stop/Clear
Press the STOP/CLEAR pad once to:
1. Stop the oven temporarily during cooking.
2. Clear if you make a mistake during programming.
3. Clear the message on the display after cooking.
To Cancel a Programme During Cooking
Press the STOP/CLEAR pad twice.
Press the TIMER/CLOCK pad again.
6
Page 9
MANUAL OPERATIONS
1000
12345678
1000
12345678
1000
12345678
MEDIUM
1000
12345678
Microwave Time Cooking
This is a manual cooking feature, first enter the cooking time then the power level.
There are five different power levels. You can programme up to 99 minutes, 99 seconds.
Power level
Approximate percentage of
microwave power
Examples of foods typically cooked on different microwave power levels
This variable cooking control allows you to select the rate of microwave cooking.
If a power level is not selected, then HIGH power is automatically used.
* Suppose you want to cook for 10 minutes on HIGH power.
Step
Enter desired cooking time.
Procedure
–
–
–
LOWHIGHMEDIUM
–
–
–
–
–
10%70%100%
Keeping food
warm
–
–
–
M•LOWM•HIGH
–
–
–
–
–
Defrosting
Softening
butter
–
–
–
–
–
–
–
–
50%30%
–
–
Casseroles
–
–
–
–
–
–
Pad OrderDisplay
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
Seafood
–
Cakes
Muffins
Slices
–
–
–
–
–
–
–
–
–
Fruit
–
–
Vegetables
–
–
Rice/Pasta
–
–
–
–
–
–
–
1
Press the INSTANT COOK/START pad.
2
The timer begins to count
down.
To lower the power press the POWER LEVEL pad once. Note the display will indicate “HIGH”. To lower to
“M•HIGH” press the POWER LEVEL pad again. Repeat as necessary to select “MEDIUM”, “M•LOW” or “LOW”
power levels.
* Suppose you want to cook Fish Fillets for 10 minutes on MEDIUM power.
Step
1
2
3
If the door is opened during the cooking process, the cooking time in the display automatically stops. The cooking
time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.
If you want to check the power level during the cooking, press POWER LEVEL pad.
As long as your finger is pressing the POWER LEVEL pad, the power level will be displayed.
ProcedurePad OrderDisplay
Enter desired cooking time.
Select power level by pressing the POWER
LEVEL pad as required (for MEDIUM press
three times).
Press the INSTANT COOK/START pad.
x 3
The timer begins to count
down.
7
Page 10
Sequence Cooking
1000
12345678
500
MEDIUM
500
1000
12345678
100
12345678
Your oven can be programmed up to 3 automatic cooking sequences, automatically switching from one variable
power setting to the next.
* Suppose you want to cook for 10 minutes on MEDIUM followed by 5 minutes on HIGH.
Step
Enter desired cooking time.
ProcedurePad OrderDisplay
1
Select desired power level by pressing the
POWER LEVEL pad (for MEDIUM press
2
three times).
For second sequence, enter desired time
for cooking time.
3
If power is not selected the oven will operate
at HIGH power.
Press the INSTANT COOK/START pad.
x 3
The timer begins to count
down to zero. When it
reaches zero,
4
the second sequence will
appear and the timer will
begin counting down to zero
again.
Instant Cook™
For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on HIGH power.
Step
Press the INSTANT COOK/START pad.
Within 3 minutes of closing the door.
1
Press the INSTANT COOK/START pad until desired time is displayed.
Each time the pad is pressed, the cooking time is increased by 1 minute.
ProcedurePad OrderDisplay
The timer begins to count
down.
8
Page 11
Increasing Time During a Cooking Programme
130
12345678
500
MEDIUM
500
330
12345678
Microwave time can be added during a cooking programme using the INSTANT COOK/START pad.
* Suppose you want to increase cooking time by 2 minutes during 5 minutes on MEDIUM cooking.
Step
Enter desired cooking time.
ProcedurePad OrderDisplay
1
Select power level by pressing the POWER
LEVEL pad as required.
2
(for MEDIUM press three times)
Press the INSTANT COOK/START pad.
3
Press the INSTANT COOK/START pad
twice to increase time by two minutes.
4
x3
The timer starts to count
down.
x2
9
Page 12
Slow Cook
1H30
12345678
ENTER
1H30
12345678
SENSOR
COOKING
The SLOW COOK setting is designed for food which require longer cooking time. For
example, stewing, braising. The maximum cooking time that can be programmed is 2 hours.
* To cook on SLOW COOK for 1 hour 30 minutes.
Step
Press the SLOW COOK pad.
1
Enter desired cooking time.
ProcedureDisplay
Pad Order
COOKING
TIME
2
Press the INSTANT COOK/START
pad.
* When the sensor detects the va-
3
pour from the food, the programmed
cooking time will appear.
The cooking time will begin counting
down.
NOTE 1. After oven is plugged in, wait 2 minutes before using SLOW COOK.
2. ERROR will be displayed if :
(a) the oven door is opened or the STOP/CLEAR pad is pressed before the cooking time is
displayed.
To clear, press the STOP/CLEAR pad and cook manually using MEDIUM setting.Check the food
several times during cooking.
(b) more than the maximum cooking time is programmed when the INSTANT COOK/START pad
is pressed.
To clear, press the STOP/CLEAR pad and reprogramme.
3. If you need to check the cooking result while the timer is counting down, you can open the oven door
by pressing the STOP/CLEAR pad once, then check and stir. After that close the door and press the
INSTANT COOK/START pad to resume cooking.
SPECIAL NOTES ON SLOW COOKING
For better cooking result, always try to:
1. Cut the ingredients into smaller pieces.
2. Add in adequate liquid medium (eg: water, sauce) and try to submerge the ingredients into the liquid medium
3. Do not add too much seasonings or salt at the initial stage of cooking. Try to add (especially salt) midway
4. Cook with the casserole lid on.
5. Stir and stand for 10 minutes after cooking.
in order to avoid scorching. This is especially important when stewing or making soup.
through the cooking cycle.
10
Page 13
AUTOMATIC OPERATIONS
SOUP
130
SOUP
Notes for Automatic Operations
1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth
or paper towel prior to cooking on SENSOR INSTANT REHEAT or SENSOR COOK.
2. After oven is plugged in, wait 2 minutes before using SENSOR INSTANT REHEAT or SENSOR COOK.
3. ERROR will be displayed if:
(a) more or less than the quantity or weight of foods suggested in the EASY DEFROST MENU GUIDE is
programmed when the INSTANT COOK/START pad is pressed.
To clear, press the STOP/CLEAR pad and reprogramme.
(b) the door is opened or the STOP/CLEAR pad is pressed before the cooking time is displayed.
To clear, press the STOP/CLEAR pad and cook manually.
4. When using the automatic features (SENSOR INSTANT REHEAT, SENSOR COOK, EXPRESS DEFROST, EASY DEFROST), carefully follow the details provided in each MENU GUIDE to achieve the best
result.
If the details are not followed carefully, the food may be overcooked or undercooked or ERROR may be
displayed.
5. When cooking small quantities of food on SENSOR INSTANT REHEAT or SENSOR COOK, the food may
be cooked without displaying any remaining cooking time or requiring any operations during the cooking.
6. To defrost foods above or below the weights allowed on the EXPRESS DEFROST MENU GUIDE, use
EASY DEFROST or defrost manually.
7. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually.
8. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example, 1.65kg
would become 1.7kg.
9. To change the final cooking or defrosting result from the standard setting, press the POWER LEVEL pad
once (for more) or twice (for less) after selecting desired setting. See page 18.
10. The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).
Check the food after cooking and if necessary continue cooking manually.
Sensor Instant Reheat
Press once to reheat 6 popular menus.
Follow the details provided in SENSOR INSTANT
REHEAT MENU GUIDE on page 3, 4 in the
cooking guides.
* Suppose you want to reheat 4 cups of soup.
Step
Press the SENSOR INSTANT REHEAT
pad for soup (within 3 minutes of closing
the door).
ProcedurePad Order
1
*When the sensor detects the vapour
from the food, the remaining reheating
time will appear.
(eg. remaining reheating time is approximately 1 min. 30 sec.)
Display
After about 2 sec., the oven will start
automatically.
SENSOR
REHEAT
The timer begins to count down.
When the cooking time reaches zero,
STIR, ENJOY YOUR, SOUP will be
displayed.
11
Page 14
Sensor Cook
CORNED
MEAT
1617
12345678
2103
12345678
CORNED
MEAT
SENSOR
COOKING
VEGETABLES
1.Fresh-Hard
2.Fresh-Soft
3.Frozen
4.Jacket Potato
5.Fresh Soup
RICE/PASTA
1.White Rice
2.Dry Pasta
3.Fresh Pasta
4.Instant Noodles
5.Frozen Pasta
6.Porridge
MEAT
1.Roast Beef
2.Roast Lamb
3.Roast Chicken
4.Corned Meat
5.Casserole
6.Seasoned Roast
7.Fish Fillets
DESSERTS
1.Cake
2.Stewed Fruit
3.Pudding
4.Crunch
5.Muesli Delight
SENSOR COOK will automatically compute the power level and cooking time. SENSOR COOK has 4
categories. To select a menu, press the desired SENSOR COOK pad until the menu of your choice is
displayed. Follow the details provided in SENSOR COOK MENU GUIDE or SENSOR COOK RECIPES on
page
5 - C in the cooking guides.
* Suppose you want to use Sensor Cook to cook 0.5 kg of Corned Meat.
Step
ProcedureDisplayPad Order
Select menu category and menu
number for SENSOR COOK. Press
MEAT pad 4 times to cook Corned
Meat.
1
If you require a cooking hint, press the
HELP pad.
x 4
05-20 KG PLACE IN CASSE-
ROLE
DISHCOVER
WITH LID
Press the INSTANT COOK/START
pad.
2
3
4
You can get a cooking hint whenever HELP is lit in the display. See page 18.
* When the sensor detects the va-
pour from the food, the remaining
cooking time will appear.
(eg. remaining cooking time is approximately 21 min. 03 sec.)
Open the door. Turn over meat.
Close the door.
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. TURN CORNED, MEAT OVER
will be displayed repeatedly.
PRESS START will be displayed repeatedly.
The cooking time willl begin counting
to zero, when it reaches zero, the
oven will "beep".
STAND COVERED, 5-10 MIN FOIL,
ENJOY YOUR, CORNED MEAT will
be displayed repeatedly.
12
Page 15
PIECES
PULL
130
DEFROST
420
DEFROST
CHICKEN
FILLETS
CHICKEN
FILLETS
Express Defrost
PLACE ON
1.Fish Fillets
2.Chicken Fillets
3.Sausages /
Minced Meat
* Suppose you want to defrost 0.5 kg of Chicken Fillets.
Step
Press the EXPRESS DEFROST pad
until the desired menu is displayed
(for Chicken Fillets press twice).
If you require a cooking hint, press the
HELP pad.
ProcedureDisplay
EXPRESS DEFROST rapidly defrosts 0.5 kg specific foods.
Follow the details provided in EXPRESS DEFROST MENU
GUIDE on page D in the cooking guides.
Pad Order
1
Press the INSTANT COOK/START
pad.
2
05 KG
x 2
05 KG
APART
12345678
DEFROST
RACK
The cooking time will begin counting
down.
The oven will "beep" 4 times and
will stop. TURN CHICKEN, OVER,
SEPARATE INTO, PIECES will be
displayed repeatedly.
3
4
You can get a cooking hint whenever HELP is lit in the display. See page 18.
Open the door. Turn meat over and
separate into pieces. Close the door.
Press the INSTANT COOK/START
pad.
PRESS START will be displayed repeatedly.
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
STAND COVERED, 5 MIN FOIL will
be displayed repeatedly.
13
Page 16
3420
DEFROST
Easy Defrost
POULTRY
20 KG
12345678
640
DEFROST
The Easy Defrost feature allows you to defrost meats by entering weight.
Follow the details provided in EASY DEFROST MENU GUIDE on page E in the cooking
guides.
* Suppose you want to defrost 2.0 kg of Poultry.
Step
Select menu number for EASY DEFROST.
Press EASY DEFROST pad 4 times to
defrost Poultry.
1
Press number pads to enter weight.
ProcedurePad OrderDisplay
2
Press the INSTANT COOK/START pad.
3
Open the door. Turn over meat.
4
Close the door.
x 4
The cooking time will begin
counting down. The oven
will “beep” 4 times and will
stop. TURN, POULTRY
OVER, SHIELD WARM,
PORTION will be displayed
repeatedly.
PRESS START will be displayed repeatedly.
5
You can get a cooking hint whenever HELP is lit in the display. See page 18.
Press the INSTANT COOK/START pad.
The cooking time will begin
counting to zero, when it
reaches zero, the oven will
“beep”.
STAND COVERED, 5-50 MI N
FOIL will be displayed repeatedly.
14
Page 17
ENTER
OTHER CONVENIENT FEATURES
4:30
ON
4:30
12345678
2000
12345678
2000
12345678
4:30
12345678
MEDIUM
AUTO
START
Help Feature
The HELP feature has 5 different programmes.
Auto Start
The Auto Start feature allows you to set your oven to start automatically.
* Suppose you want to start cooking a casserole for 20 minutes on MEDIUM at 4:30 in the afternoon.
(Check that the correct time of day is displayed.)
Step
Press the HELP pad.
Procedure
1
Press the number 1 pad.
2
Enter the desired start time.
3
Press the TIMER/CLOCK pad.
4
Enter the desired cooking time.
5
Select power level by pressing the
POWER LEVEL pad as required.
6
(for MEDIUM press three times)
Pad Order
x 3
Display
AUTO
START
DEMO
PRESS 3
DESIRED
PAD
AUTO
START
The dots (:) will flash on and off.
PRESS 1LOCK
INFO ON
PADS
PRESS 2
PRESS
START
TIME
7
To check the current time, simply press the TIMER/CLOCK pad, the time will be displayed.
If the door is opened after step 7, close the door and press the START pad to continue with Auto Start.
Press the STOP/CLEAR pad to cancel Auto Start.
The correct time of day must be set before using Auto Start, see clock setting on page 6.
Press the INSTANT COOK/START
pad.
The oven will start cooking at 4:30 P.M.
The timer begins to count down. When
the timer reaches zero, all indicators
will go off and the oven will "beep".
END will appear in the display.
15
Page 18
Child Lock
LOCK
CHILD
LOCK
LOCK
OFF
If the oven is accidentally started with no food or liquid in the cavity, the life of the oven can be reduced.
To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.
* To set the Child Lock.
After step 1 for Auto Start.
Step
Press the number 2 pad.
Procedure
Pad Order
Display
2
Press the INSTANT COOK/START
pad.
3
The time of day will appear in the display.
The control panel is now locked, each time a pad is pressed, the display will show "LOCK".
* To unlock the control panel.
After step 2 for Child Lock.
Step
Press the STOP/CLEAR pad.
ProcedurePad OrderDisplay
3
The time of day will appear in the
display. The oven is ready to use.
16
Page 19
Demonstration Mode
DEMO
MODE
DEMO
100
12345678
DEMO
OFF
This feature is mainly for use by retail outlets, and also allows you to practice key operations.
* To demonstrate.
After step 1 for Auto start.
Step
Press the number 3 pad.
ProcedurePad OrderDisplay
2
Press the INSTANT COOK/START
pad.
3
Then DEMO,SHARP, MICROWAVE,
OVEN will appear repeatedly.
Cooking operations can now be demonstrated with no power in the oven.
* Suppose you demonstrate Instant Cook.
Step
Press the INSTANT COOK/START
pad.
1
* To cancel the Demonstration Mode.
After step 2 above.
ProcedurePad OrderDisplay
The cooking time will begin counting
down to zero at ten times the speed.
When the timer reaches zero,
END will appear in the display.
Step
3
Info on Pads
Each pad has a useful guide.
* To get the guide for VEGETABLES pad. After step 1 for Auto Start.
Step
2
The guide message will be repeated twice, and then the display will show the time of day.
If you want to cancel the guide, press the STOP/CLEAR pad.
ProcedurePad OrderDisplay
Press the STOP/CLEAR pad.
ProcedurePad OrderDisplay
Press the VEGETABLES pad.
17
The time of day will appear in the display.
PRESS TO
SELECT
VEGETABLE
1-5
1-5
PRESET
PRESET
MENUS
Page 20
LESS
SOUP
Help
3746
DEFROST
20 KG
MORE5678
POULTRY
20 KG
12345678
The SENSOR COOK, EXPRESS DEFROST and EASY DEFROST menus have cooking hints.
If you wish to check, press the HELP pad whenever HELP is lit in the display.
Less/More Setting
The cooking times programmed into the automatic menus are tailored to the most popular tastes.
To adjust the cooking time to your individual preference use the “more” or “less” feature to either
add (more) or reduce (less) cooking time.
The LESS/MORE can be used to adjust the cooking time of the following features
Press the POWER LEVEL pad once (for more) or twice (for less) after selecting desired setting.
(1) SENSOR INSTANT REHEAT
* Suppose you want to reheat 4 serves soup for less time than the standard setting.
Step
Press the SENSOR INSTANT REHEAT pad for soup.
1
Press the POWER LEVEL pad twice
within 2 seconds after step 1.
2
(2) EASY DEFROST
* Suppose you want to defrost 2.0 kg Poultry for longer than the standard setting.
Step
Select menu number for EASY DEFROST.
1
Press EASY DEFROST pad 4 times
to defrost Poultry.
Press number pads to enter weight.
ProcedurePad OrderDisplay
x 2
ProcedurePad OrderDisplay
x 4
After about 2 sec., the oven will start
automatically.
2
Press the POWER LEVEL pad once.
3
x 1
4
For EXPRESS DEFROST, SENSOR COOK select the menu using the EXPRESS DEFROST pad or desired
SENSOR COOK pad instead of the EASY DEFROST pad, and go to step 3.
Press the INSTANT COOK/START
pad.
18
Page 21
Timer
300
12345678
300
12345678
KITCHEN
TIMER
Use this feature as a general purpose timer. Examples include:
timing boiled eggs cooked on the stove top.
timing the recommended standing time of food.
You can enter any time up to 99 minutes, 99 seconds. If you want to cancel the timer during the count down phase
simply press STOP/CLEAR and the display will return to showing time of day.
* Suppose you want to set the timer to 3 minutes for boiling an egg on the stove top:
Step
Press the TIMER/CLOCK pad once.
1
Enter desired time.
Pad OrderProcedure
Display
ENTER
TIME
2
Once the egg has come to the boil in the saucepan you can start the timer
Press the TIMER/CLOCK pad.
3
Alarm
Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times and
REMOVE FOOD will be appeared in the display after 2 minutes.
If you do not remove the food at that time, the oven will "beep" 3 times after 4 minutes and 6 minutes.
The timer begins to count down.
When the timer reaches zero, the
oven will "beep". END will appear in
the display.
19
Page 22
CARE AND CLEANING
CLEAN THE OVEN AT REGULAR INTERVALS
Disconnect the power supply cord before cleaning. And if possible leave the door open to inactivate
the oven.
Exterior:
The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of
harsh abrasive cleaners.
Door/Touch Control Panel:
Care should be taken in cleaning the door/touch control panel. Wipe the door and window on both sides, the
door seals and adjacent parts frequently with a damp cloth to remove any spills or spatters. Wipe the front side
of the door (including the touch control panel) with a cloth dampened slightly with water only.
Do not scrub or use any sort of chemical cleaners. Do not use abrasive cleaner. Avoid the use of excess water.
Interior walls:
To clean the interior surfaces, wipe with a soft cloth and warm water for hygienic reasons. After use wipe
the waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes
may overheat and begin to smoke or catch fire. Do not remove the waveguide cover. DO NOT USE A
COMMERCIAL OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON
ANY PART OF YOUR MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY
PART OF YOUR OVEN.
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.
Turntable/Roller Stay:
Wash with mild soapy water and dry thoroughly.
SERVICE CALL CHECK
Please check the following before calling for service:
1. Does the display light?YES _______ NO _______
2. When the door is opened, does the oven lamp come on?YES _______ NO _______
3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Oven
lamp should go off if door is closed properly. Press the INSTANT COOK/START pad once.
A. Does the oven lamp light?YES _______ NO _______
B. Does the cooling fan work?YES _______ NO _______
(Put your hand over the rear ventilation openings.)
C. Does the turntable rotate?YES _______ NO _______
(The turntable can rotate clockwise or anticlockwise. This is quite normal.)
D. After one minute, did an audible signal sound and COOK
indicator go off?YES _______ NO _______
E. Is the water inside the oven hot?YES _______ NO _______
If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter
box.
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE
APPROVED BY SHARP.
NOTE:
1. If time in the display is counting down rapidly, check Demonstration Mode. (See P16. for detail.)
2. If you cook the food over 40 minutes on HIGH, the microwave power will be automatically reduced
to avoid overheating.
SPECIFICATIONS
AC Line Voltage
AC Power Required
Output Power
Microwave Frequency
Outside Dimensions (W x H x D)
Cavity Dimensions (W x H x D)
Oven Capacity
Cooking Uniformity
Weight
* When tested in accordance with AS/NZS 2895.1.1995.
** This is the classification of ISM (lndustrial, Scientific and Medical) equipment described in the lnternational
Standard CISPR11.
Single phase 230-240V,50Hz
1.55kW
1000W*(IEC test procedure)
2450 MHz **(Class B / Group 2)
495mm x 355mm x 525mm
450mm x 222mm x 432mm
43 litre
Turntable (ø406mm tray) system
Approx. 22kg
20
Page 23
COOKING GUIDES
CONTENTS COOKING GUIDE
HELPFUL HINTS
COOKWARE AND
UTENSIL GUIDE
1
2
SENSOR INSTANT
REHEAT MENU
GUIDE
SENSOR COOK
MENU GUIDE
5 – 133 – 4
EXPRESS DEFROST MENU
GUIDE
14
EASY DEFROST
MENU GUIDE
15
RECIPES
16 – 35
Page 24
1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas toward outside of dish.
HELPFUL HINTS
2. TURNING
Foods such as poultry and joints of meat should be turned over after half the cooking
time.
3. COVERING
Cover foods in the microwave if you would normally cover the food in your ordinary oven,
or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating.
Use to cover foods:
5. SHIELDING
Shield using small pieces of aluminium foil to shield thin areas of meat, fish and poultry
or edges of cakes to prevent overcooking.
7. STIRRING
Stir foods from the outside to the centre of the dish, once or twice during cooking if
possible.
Eg. Casseroles and Sauces.
9. DENSITY
The depth to which microwaves penetrate food varies depending on the food's density.
Porous foods like minced beef or mashed potatoes microwave faster than dense ones
like steak or whole potatoes.
11. STARTING TEMPERATURE
Frozen or refrigerated foods take longer to heat than food at room temperature. Cooking
times in this book are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check cooking result at the minimum time.
LIDPAPER TOWELPLASTIC WRAP
FISH
CHICKEN
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to allow steam
to escape.
TOMATO
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate standing time.
This allows the food to continue cooking or heating. Refer to cooking guides for each
menu or according to manufacturers instructions.
8. SIZE
Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller than
5 cm so microwaves can penetrate to the centre from all sides. For even cooking, make
all the pieces the same size.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking. Large fatty
areas or excess drippings in dish attract energy away from meat, and slows cooking.
Centre bones do not affect cooking, but bone on the side of meat conducts heat to the
areas next to it.
12. QUANTITY
Microwave cooking times are directly related to the amount of food in the oven. Because
energy is absorbed by the food itself, one potato or a single piece of chicken cooks
rapidly. When the energy is divided among several items, cooking takes more time.
EGG
13.CONDENSATION
Condensation is a normal part of microwave cooking. The humidity and moisture in food
will influence the amount of condensation in the oven. Generally, covered foods will not
cause as much condensation as uncovered foods. Ensure that the ventilation openings
are not blocked.
1
Page 25
COOKWARE AND UTENSIL GUIDE
UtensilUseAdvice
GLASSWARE/CERAMIC
(HEAT RESISTANT)
YES
GLASSWARE
• Ordinary glass is not suitable for cooking but may be used for short periods for heating foods.
CERAMIC
• Most ovenproof china, and ceramics, are suited.
• Avoid dishes that are decorated with gold or silver leaf.
• Avoid using antique pottery.
• If unsure, check with the manufacturer.
METAL COOKWARE
PLASTIC WRAP/
OVEN BAGS
MICROWAVE
SAFE ONLY
ALUMINIUM FOIL
STRAW AND WOOD
PAPER
PLASTIC COOKWARE
MICROWAVE SAFE
BROWNING DISH
NO
YES
FOR
SHIELDING
NO
YES
YES
YES
• Metal cookware should be avoided when cooking in the microwave oven.
• Microwave energy is reflected by metal.
• Plastic wrap can be used to cover food.
• Some shrinkage of the wrap may occur, over an extended cooking time.
• When removing wrap, lift it in such a way to avoid steam burns.
• Do not tie oven bags with metal twist ties, substitute with string.
• For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.
• Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.
• Remove food in foil trays, if possible, and place in a microwave safe dish.
• If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.
• Excessive over heating of these materials may cause a fire in the microwave oven.
• Paper towels and waxed paper are suitable to use to prevent splatters.
• These are suitable for use when reheating foods or for short cooking times.
• Ideal for cooking, reheating and defrosting.
• Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.
• Ensure that the preheating time of the dish is not exceeded.
• Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.
THERMOMETERS
• MICROWAVE SAFE
• CONVENTIONAL
YES
NO
2
Page 26
SENSOR INSTANT REHEAT MENU GUIDE
The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).
Check the food after cooking and if necessary continue cooking manually.
When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the
desired menu appears in the display.
Initial
Weight
Range
0.1-1.0 kg+ 3°C
0.1-1.0 kg+ 3°C
0.1-1.0 kg–18°C
Temperature
(approx.)
Refrigerared
Refrigerared
Frozen
Procedure
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
• Before cooking, separate vegetables eg. broccoli as much as
possible.
• Arrange the vegetables in a shallow dish in the following
way : hard vegetables around the outside, soft vegetables in the
centre, medium vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
Standing
Time
(minutes)
1-5
1-5
1-5
4
Jacket Potato
Potato (whole)
1-10 pieces
( )
1 piece,
approx. 150 g
+ 20°C
Room temperature
5
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and TURN POTATO, OVER is displayed, turn
potatoes over and continue cooking.
• After cooking, stand covered with aluminium foil.
N.B. For small quantities, the food may not require a turn over
during the cooking.
3-10
Page 29
VEGETABLES MENU GUIDE
No.Menu
Weight
Range
Fresh Soup2-12 serves+ 20°C
Pumpkin Soup
Serves
Ingredients; pumpkin
5
Potato and Leek Soup
small onion
chicken stock
cream
nutmeg, salt, pepper
Serves
Ingredients; butter
leeks (sliced and washed)
potatoes, peeled and cubed
chicken stock
worcestershire sauce
cream
salt and pepper
2-4 serves
500 g
1
1/2 cup
1/2 cup
to taste
2-4 serves
50 g
1
2
1 cup
1/2 ts
1/2 cup
to taste
4-6 serves
1000 g
2
1 cup
1 cup
to taste
4-6 serves
75 g
2
3
2 cups
1 ts
1 cup
to taste
Initial
Temperature
(approx.)
Room temperature
3
3
4
8-12 serves
8-12 serves
6-8 serves
1500 g
1 1/2 cups
1 1/2 cups
to taste
6-8 serves
100 g
3 cups
1 1/2 ts
1 1/2 cups
to taste
2000 g
4
2 cups
2 cups
to taste
125 g
4
5
4 cups
2 ts
2 cups
to taste
Procedure
• Combine all ingredients except cream and nutmeg in a
casserole dish and cover with plastic wrap or glass lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
• The oven will stop again and display STIR. Stir soup and
continue cooking covered.
• After cooking, stir and place in a blender or processor and
blend until smooth.
• Transfer to a serving bowl and stir in cream and nutmeg.
Season to taste.
• Combine butter, leeks, potatoes and stock in a casserole
dish. Cover with plastic wrap or a lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
• The oven will stop again and display STIR. Stir soup and
continue cooking covered.
• After cooking, stir and place in a blender or processor and
blend until smooth.
• Transfer to a serving bowl and stir in worcestershire sauce
and cream.
Season to taste.
Standing
Time
(minutes)
6
Page 30
RICE / PASTA / CEREAL MENU GUIDE
When you cook the following menus with SENSOR COOK, press the RICE/
PASTA pad until the desired menu appears in the display.
No.Menu
White Rice
1
2
3
4
Rice
Hot tap water
or soup stock
(1 cup=250ml)
Pasta
Hot tap water
(1 cup=250ml)
Fresh Pasta
Tortellini
Ravioli
Fettuccine
Pasta
Hot tap water
(1 cup=250ml)
Instant Noodles
Noodles
Hot tap water
(1 cup=250ml)
1/2 cup
1 1/2 cups
1/2 cup
2 cups
1/2 cup
2 cups
1 pkt
2 cups
1/2 - 4 cups
1 cup
2 cups
1/2 - 4 cups3-5Dry Pasta
1 cup
2 1/2 cups
1/2 - 4 cups
1 cup
2 cups
2 pkts
4 cups
Weight
Range
1 1/2 cups
2 1/2 cups
1 1/2 cups
3 cups
1 1/2 cups
3 cups
2 cups
3 cups
2 cups
4 cups
2 cups
4 cups
Initial
Temperature
(approx.)
+60°C
hot tap water or
soup stock
3 cups
4 cups
3
5 cups
3 cups
5 cups
4 cups
5 cups
+60°C
hot tap water
cups
4 cups
6 cups
+60°C
hot tap water
4 cups
6 cups
+60°C
hot tap water
Procedure
• Wash rice thoroughly until water runs clear.
• Place into a Pyrex® bowl and cover with hot tap water or soup stock.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking stand and stir.
• Place into a Pyrex® bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
• Place into a Pyrex® bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
• Place into a Pyrex® bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stir then stand.
N.B. For small quantities, the food may not require a stir during the cooking.
Standing
Time
(minutes)
3-5
1-5
1-21 - 2 pkts (1 pkt = approx. 85g)
5
Frozen Pasta
Tortellini
Ravioli
Pasta
Hot tap water
(1 cup=250ml)
1/2 cup
2 cups
1/2 - 4 cups
1 cup
2 1/2 cups
1 1/2 cups
3 cups
2 cups
4 cups
hot tap water
3 cups
5 cups
+60°C
4 cups
6 cups
• Place into a Pyrex® bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• When oven stops and STIR is displayed, stir and continue cooking.
• Stir after cooking.
Standing
Time
(minutes)
8
Page 32
MEAT MENU GUIDE
When you cook the following menus with SENSOR COOK, press the MEAT pad
until the desired menu appears in the display.
No.Menu
Roast Beef0.5-2.0 kg
* You can select desired cooking result.
1
2
MORE- Well done
STD- Medium
LESS- Rare
Roast Lamb
* You can select desired cooking result.
MORE- Well done
STD- Medium
Roast Chicken
Weight
Range
0.5-2.0 kg
1.0-2.5 kg
3
Corned Meat
4
5
Seasoned Roast 0.5-2.5 kg
6
0.5-2.0 kg
1-2 tbsp. brown suger
1-2 tbsp. malt vinegar
2-3 cups. hot tap water
1-4 servesCasserole
Initial
Temperature
(approx.)
+3°C
Refrigerated
+3°C
Refrigerated
+3°C
Refrigerated
+3°C
Refrigerated
+3°C
Refrigerated
Procedure
• Tie meat with string.
• Place the meat on a small roasting rack fat side down in a casserole dish.
•
Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on
page 0)
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season
and continue cooking.
• When oven stops and TURN BEEF, OVER is displayed, turn beef over.
• After cooking, stand covered with aluminium foil.
• Place the meat on a small roasting rack fat side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams
on page 0)
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season
and continue cooking.
• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.
• After cooking, stand covered with aluminium foil.
• Remove neck, tail and excess fat from chicken.
• Rinse inside of chicken with cold tap water.
• Drain and dry chicken with paper towel.
• Tie legs together prior cooking.
• Place the chicken on a small roasting rack breast side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams
on page 0)
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, brush with
butter, season and continue cooking.
• When oven stops and TURN CHICKEN, OVER is displayed, turn chicken over and season.
• After cooking, stand covered with aluminium foil.
• Place the meat in a casserole dish just large enough to contain it.
• Add suger, vinegar and water, cover with a casserole lid and cook.
• When oven stops and TURN CORNED, MEAT OVER is displayed, turn corned meat over, and continue cooking.
• After cooking, stand covered with aluminium foil.
• Arrange in a flan dish or a casserole dish in a single layer.
(Fold under the thin edges of the fish.)
•
Top with lemon juice and butter.
• Cover with plastic wrap or glass lid.
• After cooking, stand covered.
NOTE: 1. If you wish to cook more than 2.0 kg of beef or lamb, cook manually using times and power level supplied in the cookbook Roasting chart.
2. For Roast Beef, Roast Lamb, Roast Chicken and Seasoned Roast, you may be required to turn meat over upon removing the plastic wrap. The
oven display will inform when to follow this procedure.
3. To cover meats with 2 layers of plastic wrap, follow these diagrams.
1. Toss chicken in combined French onion soup mix and plain flour.
2. Place into a casserole dish and cover with a glass lid.
3. Cook on Sensor Cook MEAT 5 "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR,
at this stage add apricot nectar and apricots. Cover with lid. Press START pad to continue
cooking.
5. After cooking, stir and stand, covered 2–5 minutes before serving.
2 serves
500 g
1 1/2 tbs
1 pkt
250 ml
200 g
3 serves
750 g
2 tbs
1 1/2 pkts
375 ml
300 g
4 serves
1000 g
2 tbs
2 pkts
500 ml
400 g
Beef Stroganoff
Serves
Ingredients;rump steak, cubed
plain flour
salt and pepper
onion, chopped
tomato puree
beef stock
red wine
mushroom, thinly sliced
sour cream
1 serve
250 g
2 tbs
to taste
1/2 (small)
125 ml
60 ml
25 g
75 ml
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left over flour, onion, tomato puree, beef stock and wine into a casserole dish.
3. Cover with a glass lid and Cook on Sensor Cook MEAT 5 "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR,
at this stage stir the casserole and add mushrooms. Cover with lid. Press START pad to
continue cooking.
5. After cooking stir in sour cream and stand, covered 2–5 minutes. Serve hot with boiled rice
or pasta.
2 ts
2 serves
500 g
1/4 cup
to taste
1 (small)
1 tbs
200 ml
60 ml
50 g
150 ml
3 serves 4 serves
750 g
1/3 cup
to taste
1
1 1/2 tbs
250 ml
60 ml
75 g
200 ml
1 kg
1/2 cup
to taste
1
2 tbs
375 ml
60 ml
100 g
300 ml
Springtime Lamb Casserole
Serves
Ingredients;lamb, cubed
French onion soup mix
plain flour
spring onion, chopped
small carrot, sliced
chicken stock
corn kernels
celery
sour cream (optional)
1. Toss lamb in combined French onion soup mix and flour in a freezer bag until evenly
coated.
2. Place lamb left over flour, onion, carrot and chicken stock in a casserole dish.
3. Cover with a glass lid and cook on Sensor Cook MEAT 5 "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR at
this stage stir the casserole, add the corn and celery. Cover with lid. Press START pad to
continue cooking.
5. After cooking, stir in sour cream (optional) and stand, covered 2–5 minutes before serving.
N.B.
For small quantities, the food may require one stir only during the cooking.
The oven display will inform when to follow this procedure.
1 serve
250 g
1/2 pkt
2 tbs
1
1
1/2 cup
60 g
1 stick
75 ml
2 serves
500 g
1 pkt
4 tbs
2
2
1/2 cup
125 g
1 stick
150 ml
3 serves
750 g
1 1/2 pkts
1/4 cup
3
2
3/4 cup
310 g
2 sticks
200 ml
4 serves
1 kg
2 pkts
1/4 cup
4
2
1 cup
310 g
2 sticks
300 ml
11
Page 35
MEAT RECIPES
SEASONED ROAST
Apple and Sage Pork
boned loin pork (with rind on)
Seasoning
1-2 cups sage and onion stuffing mix
1/2 cup dried apples, chopped
8-10 prunes, pitted and chopped
125 g toasted silvered almonds
1. Following instructions on the packet prepare stuffing.
2. Add apples, prunes and almonds. Mix well.
3. Pack loosely down the centre of meat. Roll up tightly and secure with string.
4. Sprinkle rind with salt.
5. Place the meat on a small roasting rack fat side down in a casserole dish.
6. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page 0)
7. Cook on Sensor Cook MEAT 6 "Seasoned Roast".
8. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER
is displayed, turn meat over and season.
9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.
1. Prepare beef to be seasoned by cutting a pocket in the centre.
2. Mix sauce ingredients together and put to one side.
3. Prepare enough seasoning by following instructions on the packet. Place loosely into
prepared packet. Tie meat with string.
4. Brush sauce over meat. Place the meat on a small roasting rack fat side down in a
casserole dish.
5. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page 0)
6. Cook on Sensor Cook MEAT 6 "Seasoned Roast".
Seasoning
1 1/2 cups stuffing mix
water to mix
7. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER
is displayed, turn meat over and season.
8. After cooking, stand covered with aluminium foil 5-15 mins. before carving.
NOTE: Baste meat 2-3 times during cooking with prepared sauce after plastic wrap is
removed.
Apricot Lamb
loin of forequarter lamb (deboned)
1 packet dried apricots
250 ml apricot nectar
1 tablespoon cornflour
1. Unroll meat. Place dried apricots down the centre 2 rows deep.
2. Roll up tightly and secure with string.
3. Mix apricot nectar with cornflour and heat for 3-4 mins. on HIGH or until boil. Allow to cool
slightly.
4. Pour apricot juice over the meat and marinade 1-2 hours.
5. Remove meat from the marinade, place the meat on a small roasting rack fat side down
in a casserole dish.
6. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page 0)
7. Cook on Sensor Cook MEAT 6 "Seasoned Roast".
8. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER
is displayed, turn meat over and season.
9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.
12
Page 36
DESSERTS MENU GUIDE
When you cook the following menus with SENSOR COOK, press the DESSERTS pad
until the desired menu appears in the display.
No.Menu
Cake
Packet cake
1
Stewed Fruit
Fruit (apples, pears etc.)
2
Pudding
Serve
Ingredients;Self-Raising Flour
3
Crunch
Serve4-6 serves6-8 serves2-4 serves
Ingredients;can pie apples
4
Muesli Delight
Serve
Ingredients;sour cream
5
Weight
Range
1 packet
0.1-1.0 kg
2 – 8 serves
cocoa powder
caster sugar
milk
dark cooking chocolate, melted
butter,melted
brown sugar
cocoa, extra
boiling water
2 – 8 serves
White Wings butter cake mix
butter, cut into thin slices
brown sugar
coconut
crushed nuts
cinnamon
2 – 8 serves
can sliced peaches, drained
White Wings butter cake mix
toasted muesli
coconut
butter, melted
Initial
Temperature
(approx.)
+20°C
Room temperature
+3°C
Refrigerated
2-4 serves
1/2 cup
1 tbs
1/4 cup
1/4 cup
50 g
30 g
1/2 cup
1 tbs
1 cup
400 g
1/2 cup
50 g
1 tbs
1 tbs
1 tbs
1/2 ts
2-4 serves
3/4 x 300 g carton
425 g can
1/2 cup
3/4 cup
2 tbs
75 g
4-6 serves
3/4 cup
2 tbs
1/3 cup
1/2 cup
100 g
60 g
3/4 cup
2 tbs
1 1/2 cups
600 g
3/4 cup
75 g
2 tbs
2 tbs
2 tbs
1 ts
6-8 serves
1 1/4 cups
3 tbs
1/2 cup
3/4 cup
150 g
90 g
1 1/4 cups
3 tbs
2 1/2 cups
800 g
1 1/2 cups
150 g
3 tbs
3 tbs
3 tbs
1 ts
4-6 serves6-8 serves
300 g carton
825 g can
1 cup
1 1/2 cups
1/4 cup
125 g
300 g carton
3 x 425 g can
1 cup
2 cups
1/2 cup
175 g
Procedure
• Follow ingredient instructions on packet.
• Mix all ingredients with a fork throughly.
• Pour into microwave ring container. –Approx. 21 cm.
• After cooking stand before turning out.
• Wash, peel and core fruit. Remove stone if necessary and slice
thinly.
• Place in a Pyrex® bowl.
• Cover with a glass lid or plastic wrap.
• After cooking, stand covered and stir.
• Combine flour, cocoa, caster sugar in a pudding bowl. Stir in milk,
chocolate and butter. Mix until smooth.
• In a separate bowl, mix brown sugar, extra cocoa powder and
boiling water. Pour over mixture.
• After cooking, stand.
• Place pie apple in a shallow dish.
• Sprinkle evenly with dry cake mix.
• Layer sliced butter over cake mix.
• Combine brown sugar, coconut, nuts and cinnamon. Sprinkle
over butter.
• After cooking, stand.
• Spread sour cream evenly over base of pie plate. Sprinkle with
When you defrost the following menus with EXPRESS DEFROST, press the
EXPRESS DEFROST pad until the desired menu appears in the display.
No.Menu
Fish Fillets
1
Chicken Fillets• Place chicken fillets on a defrost rack.
2
Sausages / Minced Meat
3
NOTE: When freezing minced meat, shape it into flat even sizes.
For fish fillets, chicken fillets and sausages freeze separately in single flat layers and if necessary separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
Quantity
min-max
(kg's)
0.5
0.5
0.5
Procedure
• Place fish fillets on a defrost rack.
• When the oven has stopped, turn over and separate into pieces.
• After defrost time, stand covered with aluminium foil.
• When the oven has stopped, turn over and separate into pieces.
• After defrost time, stand covered with aluminium foil.
• Place sausages / minced meat on a defrost rack.
• When the oven has stopped, remove defrosted portions of mince, turn over and shield
edges with foil strips.
• After defrost time, stand covered with aluminium foil.
Standing
Time
(minutes)
5
5
5
14
Page 38
EASY DEFROST MENU GUIDE
When you defrost the following menus with EASY DEFROST, press the EASY DEFROST pad
until the desired menu appears in the display.
No.Menu
Minced Meat
Beef
1
Steak/Chops
Fish Fillets
2
Chicken Pieces• Shield the exposed bone with foil.
3
Poultry5-50
4
Roast Meat
Beef/Pork
Lamb
5
Quantity
min-max
(kg's)
0.1-3.0
0.1-3.0
0.1-1.0
0.1-3.0
1.0-4.0
0.5-3.0
0.5-2.5
Procedure
• Place frozen minced meat on a defrost rack. Shield edge.
• When the oven has stopped, remove defrosted portions of mince, turn over and
shield edges with foil strips.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
• Shield thin end of chops or steaks with foil.
• Position the food with thinner parts in the centre in a single layer on a defrost rack.
If pieces are stuck together, try to separate as soon as possible.
• When the oven has stopped, remove defrosted pieces, turn over and shield the warm
portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
• Place chicken pieces on a defrost rack.
• When the oven has stopped, remove any defrosted pieces, turn over and shield the
warm portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
• Remove from original wrapper. Shield wing and leg tips with foil.
• Place breast side down on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
N.B. After standing run under cold water to remove giblets if necessary.
• Place joint with lean side face upwards (if possible) on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
Standing
Time
(minutes)
5-20
5-30
(Steak/
Chops)
10-15
(Fish fillets)
5-15
5-60• Shield the bone and the edge with foil strips about 2.5cm wide.
Bread1• Separate slices and place between paper towel on turntable.
6
Foods not listed in the Guide can be defrosted using M•LOW setting.
NOTE: When freezing minced meat, shape it into flat even sizes.
For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
()
1-6 slices
1slice,
approx. 30g
• After defrosting, stand.
15
Page 39
INDEX
RECIPES
MEAT
APRICOT AND ALMOND CRUSTY LAMB
BEEF STROGANOFFH
CHILLI CON CARNEJ
CHINESE BEEFJ
CORNED MEATH
CRUSTY ROSEMARY LAMBG
GOLDEN CURRY SAUSAGESH
HERBED LOIN OF LAMBI
HONEY ROAST LAMBK
INDIAN CURRY LAMBJ
ITALIAN SPAGHETTI SAUCEI
LASAGNEG
MINTED PICNIC LOAFJ
SHEPHERD'S PIEG
SPRINGTIME LAMB CASSEROLEH
VEAL Á LA MEDALLIONI
VEAL AND AUBERGINEI
POULTRY
APRICOT CHICKEN
CHICKEN AND PENNE SALADL
CHICKEN AND MACARONI BAKEN
CHICKEN CACCIATOREN
CHICKEN FILLET BURGERSO
CHICKEN FRICASSEEL
CHICKEN IN A POTL
CHICKEN PROVENCALEM
CHICKEN TERRINEM
CHICKEN WITH BACON ANDL
3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
Serves 4-6
19
Page 43
CHINESE BEEF
Serves 4-6
MINTED PICNIC LOAF
Serves 6-8
750 g blade or round steak, cubed
1 large onion, sliced
2 carrots, thinly sliced
1 clove garlic, crushed
1
/2 cup beef stock
1
/2 cup oyster sauce
1. In a 3-litre casserole dish, combine meat , garlic and sesame oil; mix well.
Cook 1 minute on HIGH.
2. Add onions and carrots.
3. In a jug, combine beef stock, oyster sauce; stir well. Pour over beef.
4. Cook, covered, for 20-22 minutes on MEDIUM, stirring 2-3 times during
cooking.
5. Add baby corn and capsicum. Cover and cook a further 10-11 minutes on
MEDIUM, stirring once during cooking.
6. Add snow peas cover and cook 2-3 minutes on MEDIUM. Stir once.
7. Sprinkle toasted sesame seeds over the top.
INDIAN CURRY LAMB
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder,
extra
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3litre casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole
dish and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
200 g Fresh baby corn
2 tablespoons sesame oil
170 g snow peas, sliced
1 red capsicum, sliced
8 tablespoons oyster sauce
7 tablespoons sesame seeds
Serves 4-6
1 tablespoon curry paste
400 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
2 cloves garlic
140 g can crushed tomato
1 packet tomato soup mix
1 onion, minced
500 g sausage mince
500 g minced beef
2 tablespoons chopped fresh mint
TOPPING
1 cup grated fresh tasty cheese
1 cup stale breadcrumbs
1 tablespoon chopped fresh mint
1. Mix onion, garlic, tomato and soup mix in bowl.
2. Add mince and mint; mix well.
3. Press mixture into an 11 x 25 cm loaf dish lined with paper towels.
4. Cook for 22-24 minutes on MEDIUM HIGH.
5. Drain excess liquid from loaf dish.
TOPPING
1. Combine topping ingredients and press evenly over loaf. Cook for a further
7-8 minutes on MEDIUM HIGH.
2. Allow to stand 10 minutes before turning out. Serve hot or cold.
CHILLI CON CARNE
1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
Serves 4-6
20
Page 44
APRICOT AND ALMOND CRUSTY LAMB
Serves 4
HONEY ROAST LAMB
Serves 4-6
100 g dried apricots, finely chopped
1
/4 cup shelled blanched almonds
1
/4 cup ground almonds
1 teaspoons dried rosemary
1 egg, lightly beaten
1 rack of lamb (approx. 8 chops)
1 tablespoon apricot jam
1
/2 cup breadcrumbs
1. Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.
2. Brush lamb with apricot jam.
3. Place apricot crust on top of lamb.
4. Place on a microwave rack. Cook for 20-24 minutes on MEDIUM. Allow to
stand 10 minutes before carving.
1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard. Brush over lamb.
2. Place fat-side down on a roasting rack.
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).
4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush combined ingredients over leg of lamb. Allow to stand 10
minutes covered with foil before carving.
21
Page 45
POULTRY
CHICKEN WITH BACON
CHICKEN IN A POT
1.5 kg chicken thighs
1
/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3-litre casserole dish.
3. Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
No. 15 chicken
20 g butter, melted
2 cups macaroni
1
/4 cup plain flour
300 mL sour cream
1 cup chicken stock
1. Brush chicken with butter melted for 20 seconds on HIGH. Place on a
roasting rack. Cook for 30-32 minutes on MEDIUM HIGH, turning halfway
through cooking. Cool.
2. Place macaroni in a large bowl. Cover with 4 cups hot water. Cook for 20-22
minutes on HIGH or until pasta is tender. Drain.
3. Remove flesh from chicken.
4. Mix together plain flour, sour cream and chicken stock.
5. Combine chicken, macaroni, sauce and cheese. Place in a large short sided
casserole dish and cook for 12-14 minutes on MEDIUM HIGH.
6. Sprinkle with parsley.
7. Serve immediately with a tossed salad.
100 g vintage chedder cheese
100 g mozzarella cheese
100 g romano cheese
1 tablespoon chopped parsley
APRICOT CHICKEN
1000 g chicken breast fillets, cubed
2 packets French onion soup
2 tablespoons plain flour
500 mL apricot nectar
400 g dried apricot, halves
Serves 4-6
Serves 4
HONEY CHICKEN LEGS
1
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small
bowl. Pour over chicken and marinate for 2-3 hours.
2. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 16-18 minutes on MEDIUM HIGH, turning over halfway through cooking.
/2 teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
CHICKEN CACCIATORE
6 chicken thighs
1
/4 cup flour
1 tablespoon Season All salt
1 onion, sliced
30 g butter
1 clove garlic, crushed
2 tablespoons tomato paste
440 g can peeled tomatoes
2 chicken stock cubes
1
/2 cup white wine
1 green capsicum, thinly sliced
6 black olives, sliced
Serves 4
Serves 6
1. Toss chicken in combined French onion soup and plain flour.
2. Place in a 3-litre casserole dish and cover with a glass lid.
3. Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.
4. Add apricot nectar and apricots.
5. Cook, covered, for 13-15 minutes on MEDIUM HIGH.
6. Stir and stand, covered 5 minutes before serving.
7. Serve hot with pasta.
1. Place chicken, flour and Season All salt into a freezer bag. Toss until
chicken is coated.
2. Combine chicken thighs, any flour remaining in bag, onion, butter, garlic,
tomato paste, juice from tomatoes, stock cubes and white wine in a 3-litre
casserole dish.
3. Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12
/4 cup tomato paste
1 cup frozen peas
1 red capsicum, diced
1 green capsicum, diced
1. Combine rice and chicken stock together in a large casserole dish. Cook
for 45-50 minutes on HIGH, until tender.
2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3
minutes on HIGH.
3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on
HIGH, stirring halfway through cooking.
4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on
HIGH, stir in cooked rice.
5. In a large bowl, heat white wine for 4-5 minutes on HIGH. Add fish fillets.
Cover and cook for 4-6 minutes on MEDIUM. Remove fish.
6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on
MEDIUM until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on MEDIUM
HIGH, until mussels open.
8. Gently fold seafood into rice mixture.
9. Cover and reheat Paella for 14-16 minutes on MEDIUM.
10. Serve with French bread.
/2 teaspoon turmeric
paprika
2 cups white wine
1 kg fish fillets, cubed
24 green prawns, peeled with
tails intact and deveined
2 calamari tubes, sliced into
rings
6 mussels
Serves 8
CHEESY SALMON CANNELLONI
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese
salt and pepper to taste
2 eggs lightly beaten
210 g red salmon, drained with bones removed
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice and mix well.
2. Place a spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow dish.
4. Pour pasta over cannelloni and smooth over with the back of a spoon to
ensure all sections of pasta are covered with sauce.
5. Cook for 14 minutes on MEDIUM HIGH.
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM
HIGH for a further 2-4 minutes.
7. Sprinkle with chopped parsley to serve.
GARLIC PRAWNS
24 green king prawns
3 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
Serves 4-6
Serves 4
1. Peel and devein prawns, leaving tails in tact.
2. Combine butter and garlic. Cook for 1 minute on HIGH.
3. Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2
minutes.
4. Serve in individual dishes sprinkle with parsley.
1. Wash mussels under running water; remove all traces of mud, seaweed and
barnacles with brush or knife; remove beards. Discard cracked, broken or
open mussel shells.
2. In a large bowl, cover mussels with wine, water and garlic. Cook for
14-16 minutes on MEDIUM or until open, removing from liquid as they open.
Discard unopened mussels.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.
/2 cup cream
1 tablespoon fresh chives, chopped
2 tablespoons mozzarella cheese, grated
1 teaspoon paprika
Lemon juice
1. Halve avocados, remove seed and brush with lemon juice to prevent
browning.
2. In a large bowl, combine butter, onion, cumin, coriander and turmeric. Cover
and cook for 5-6 minutes on HIGH.
3. Stir in cream, blending well.
4. Add the scallops to the mixture and cook for a further 14-16 minutes on
MEDIUM. Stir during cooking and after cooking.
5. Scoop mixture into advocardo hallows. Sprinkle with mozzarella and paprika.
6. Cook for 1 minute on HIGH or until cheese has melted.
7. Garnish with Chives, serve hot.
1. Wash and clean seafood.
2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on HIGH.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on HIGH, stirring halfway through cooking.
4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM
HIGH or until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and
cook for 5-6 minutes on MEDIUM HIGH.
6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes
on MEDIUM HIGH or until fish flakes.
7. Garnish with fresh basil.
29
Page 53
VEGETABLES
CAULIFLOWER AU GRATIN
500 g cauliflower florets
30 g butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard
1
/2 cup grated cheese
paprika
1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,
until tender. Drain.
2. Melt butter in a Pyrex jug for 30-40 seconds on HIGH.
3. Stir in flour. Cook for 1 minute on HIGH.
4. Gradually stir in milk and mustard. Cook for 2-2
every minute.
5. Stir in cheese until melted.
6. Pour over cauliflower. Sprinkle with paprika.
7. Cook for 2-4 minutes on MEDIUM HIGH.
1
/2 minutes on HIGH, stirring
EASY HOME-MADE RICE RISOTTO
1 onion, diced
60 g butter
4 rashers bacon, diced
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain rice, washed well
1 cup assorted finely chopped vegetables,
e.g. carrots, zucchinis, mushrooms
1. Place onion, butter and bacon in large casserole dish. Cook for 3-4 minutes
on HIGH. Stir well.
2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other
ingredients. Cover with a lid and cook for 23-25 minutes on HIGH. Do not stir
while cooking.
3. At the end of this time, all the liquid will have been absorbed.
4. Leave to stand for 5 minutes and stir with a fork before serving.
Serves 4-6
Serves 6-8
SCALLOPED POTATOES
3 large potatoes (approx. 500 g), peeled and sliced thinly
1
/4 cup water
1 large onion, sliced
200 g carton light sour cream
1 egg
90 g cheddar cheese, finely grated
paprika
1. Place potatoes in a round or oval shallow dish, add water, cover, and cook
for 6-8 minutes on HIGH.
2. Drain off water.
3. Arrange sliced onion over potatoes.
4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle
with cheese and a little paprika if desired.
5. Cook uncovered, 6 minutes on MEDIUM HIGH.
HONEY CARROTS
500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey
1. Combine all ingredients in a casserole dish.
2. Cover and cook for 5-6 minutes on HIGH.
3. Stand covered for 3 minutes before serving.
4. Sprinkle with toasted sesame seeds.
1 teaspoon garlic, minced
1 teaspoon sesame seeds
VEGETABLE PLATTER
200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchinis, sliced
1. Arrange vegetables in a shallow dish with the harder vegetables positioned
around the outside and the softer vegetables in the centre.
2. Cover with a lid or plastic wrap.
3. Cook for 4-6 minutes on HIGH.
4. Stand covered for 3 minutes, before serving.
Serves 4-6
Serves 4
Serves 4
30
Page 54
POTATO, AVOCADO AND ONION SALAD
Serves 6
MINESTRONE
Serves 6
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter
1
/2 cup mayonnaise
150 mL sour cream
black pepper
1 large avocado, cubed
chives
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.
Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be
tender but holding their shape). Drain.
2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 4-6
minutes on HIGH, stirring twice.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss in onions and avocado; sprinkle with chives.
CHOKOS WITH
SOUR CREAM AND BACON
2 rashers bacon, chopped
3 medium chokos (500 g), peeled, cored and thinly sliced
150 mL sour cream
1
/4 teaspoon dried basil leaves
1
/4 teaspoon dried oregano leaves
1
/2 cup grated tasty cheese
6 shallots, chopped
1. Cook bacon in a large bowl for 2-3 minutes on HIGH. Drain on absorbent
paper.
2. Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on HIGH
or until tender.
3. Combine sour cream, basil, oregano, cheese and shallots with chokos.
4. Sprinkle with bacon.
5. Cook for 1-2 minutes on HIGH.
Serves 4-6
60 g butter
2 onions, peeled and chopped
3 carrots, finely chopped
1 potato, peeled and chopped
3 sticks celery, chopped
2 zucchinis, chopped
1
/2 cup pasta shells
1. Combine butter and onion in a large casserole dish. Cook for 2-3 minutes on
HIGH.
2. Add carrots and potato. Cover and cook for 5 minutes on HIGH.
3. Add celery and zucchini. Cover and cook for 3 minutes on HIGH. Add stock,
undrained tomatoes, salt and pepper to taste. Cook, covered, for 15-20
minutes on HIGH, stirring occasionally.
4. Serve hot, topped with parmesan cheese.
STUFFED BAKED POTATOES
4 large potatoes
1
/4 cup milk
1
/4 cup cream
1
/2 cup grated cheddar cheese
30 g butter
2 teaspoons dried parsley flakes
1
/4 teaspoon dry mustard
paprika
1. Pierce potatos with a fork; place on turntable. Cook for 10-12 minutes on
HIGH. Stand in foil for 5 minutes.
2. Cut a thin slice from top of each potato; scoop out cooked potato with a
spoon, leaving a thin shell.
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix
well until no lumps remain.
4. Spoon mixture into each potato shell. Place on a plate.
5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH,
until cheese is melted.
3 cups beef stock
2 x 400 g cans peeled tomatoes, chopped
salt and pepper
parmesan cheese
425 g can drained red kidney beans
(optional)
Serves 4
31
Page 55
HOT CURRIED SLAW
1
/2 large cabbage, finely shredded
1 large carrot, grated
1
/2 cup chicken stock
1 onion, peeled and halved
4 whole cloves
2 cloves garlic
2 bay leaves
1. In a large casserole dish, place cabbage, carrot, stock, onion halves with
cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for
10-12 minutes on HIGH, stirring halfway through cooking.
2. Remove onion and bay leaves.
3. Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder.
Cook for 45 seconds on HIGH.
4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread-
crumbs and dot with extra butter.
5. Cook, covered for 5-6 minutes on HIGH.
6. Serve hot.
salt and pepper
60 g butter
2 tablespoons plain flour
1 tablespoon curry powder
3
/4 cup cream
1
/4 cup dry breadcrumbs
2 teaspoons butter, extra
Serves 6-8
HONEY GINGERED VEGETABLES
1
/2 cup salad dressing
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1
/2 cup pecans
1. In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for
3-4 minutes on HIGH.
2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.
3. Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with pecans.
Serves 6
SQUASH WITH YOGHURT
500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard
ground black pepper
1. Wash and trim squash. Slice thinly, place in a pyrex pie plate.
2. Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice
prior to adding yoghurt.
3. Combine yoghurt, mustard and pepper and gently fold through the squash.
4. Serve hot.
Serves 4-6
SUNSHINE BRUSSELS SPROUTS
500 g Brussels sprouts
30 g butter
1 small onion, finely chopped
1
/2 cup milk
4 egg yolks, lightly beaten (ensure all yolks have broken)
2 tablespoons lemon juice
salt and pepper
1. Place Brussels sprouts into a pie plate.
2. Cover and cook for 3-5 minutes on HIGH.
3. Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.
4. Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick,
stirring every minute.
5. Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.
32
Serves 4
Page 56
POTATOES PIZZAIOLA
Serves 4-6
CAULIFLOWER POLONAISE
Serves 4-6
4 large potatoes
1 tablespoon butter
1 clove garlic, crushed
425 g can tomatoes, roughly chopped
2 teaspoons fresh (or
ground black pepper
1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl
with 2 tablespoons of water, cover and cook for 8 minutes on HIGH, stirring
halfway through cooking. Drain.
2. In a small bowl, combine butter and garlic and cook for 30 seconds on
HIGH.
3. Combine oregano and pepper to garlic mixture.
4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well
coated.
5. Cook, uncovered, for 10 minutes on HIGH, stirring halfway through cooking.
1
/2 teaspoon dried) oregano
500 g cauliflower
1 cup peanut butter
2 tablespoons honey
200 mL carton natural yoghurt
1 tablespoon parsley
1
/2 cup toasted pine nuts
1. Trim cauliflower and break into florets.
2. Place cauliflower in a 20 cm pie plate. Cover and cook for 4-6 minutes on
HIGH.
3. Heat peanut butter and honey in a large jug for 40 seconds on HIGH.
4. Add yoghurt to the mixture, stir well.
5. Pour over cooked cauliflower. Sprinkle parsley, eggs and breadcrumbs and
sprinkle over peanut butter sauce.
6. Cook for 3-4 minutes on HIGH or until hot.
7. Serve hot with toasted pine nuts sprinkled on top.
PUMPKIN SALAD
1 kg pumpkin, peeled and cubed
2 tablespoons water
3
/4 cup walnuts
6 shallots, chopped
1
/4 cup finely chopped parsley
1
/2 teaspoon nutmeg
ground black pepper
1 cup mayonnaise
Serves 6-8
1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for
10-12 minutes on HIGH or until pumpkin is just cooked, but still firm.
2. Refresh by running cold water over pumpkin. Drain and chill.
3. Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.
4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.
33
Page 57
DESSERTS
CALIFORNIAN APPLE CRUNCH
800 g can pie apple
11/2 cups White Wings buttercake mix
150 g hard butter, cut into thin slices
3 tablespoons brown sugar
3 tablespoons coconut
3 tablespoons crushed nuts
1 teaspoon cinnamon
1. Place pie apple in a shallow casserole dish.
2. Sprinkle evenly with dry cake mix.
3. Layer sliced butter over cake mix, covering completely.
4. Combine last 4 ingredients and sprinkle over sliced butter.
5. Cook for 10-12 minutes on HIGH.
6. Serve warm with whipped cream.
AUSTRALIAN FRUIT CAKE
1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1. Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes
on HIGH, stirring once. Allow to cool slightly.
2. Stir in eggs and parisienne essence, followed by dry ingredients.
3. Pour into a greased 20 cm cake container.
4. Cook for 10-12 minutes on MEDIUM.
5. Using a 3 cm foil strip, place around the outside of cake plastic container.
(This will prevent the outside from overcooking before the centre is cooked.)
6. Cook a further 10-12 minutes on MEDIUM.
7. Stand 5-10 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
1 cup plain flour, sifted
1 teaspoon baking powder
salt
1
/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra
Serves 6-8
Serves 4-6
BAKED APPLES
3
/4 cup walnuts
1
/4 cup brown sugar
2 teaspoons mixed spice
1. Place walnuts, sugar and mixed spice in a blender or food processor,
process until nuts are finely chopped.
2. Peel and core apples, brush with lemon juice.
3. Brush apples with butter. Toss in walnut mixture until evenly coated.
4. Place in base of a 20 cm pie plate. Fill centre of apples with any remaining
walnut mixture.
5. Cook for 4-6 minutes on HIGH. Allow to stand for 5 minutes.
6. Serve with whipped cream.
4 large apples
2 tablespoons lemon juice
30 g butter, melted
Serves 4
CHOCOLATE CAKE
1
2 cups sugar
3
/4 cup cocoa
1 teaspoon baking powder
1
1
/2 cups milk
ICING
125 g butter
1 cup icing sugar
1 dessert spoon rum
1. Combine all ingredients together in a large bowl.
2. Beat together for 3 minutes on HIGH.
3. Pour into a greased microwave safe gugelhopf container.
4. Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before
turning out.
5. Allow to cool before icing.
ICING
1. Beat ingredients together till light and creamy.