Sharp R-7A95, R-7A85 Owner’s Manual

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-CO WECTION

MI

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k

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CON CECTION

MICROWAVE

OVEN

OPERATION AND

COOKING GUIDE

R-7A85

R-7A95

PRECAUTIONS TO AVOID POSSIBLE

EXPOSURE TO EXCESSIVE

MICROWAVE ENERGY

(a) Do not attempt to operate this oven with the door open since open-door operation can resuit inharmful exposure to

microwave energy.. It is important not to defeat or tamper with the safety interlocks.

(b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on

sealing surfaces..

(c) Do not operate the oven ifit is damaged. It is particularly important that the oven door close propedy and that there

isno damage to the: (1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and seating surfaces.

(d) The oven should not be adjusted or repaired by anyone except properly qualified service personnel.

FOR CUSTOMER ASSISTANCE

To aid in reporting this microwave oven incase of loss or theft, ptease record below the model number and serial number
located on the unit. We also suggest you record all the information listed and retain for future reference.

MODEL NUMBER. SERIAL NUMBER
DATE OF PURCHASE

Dealer Telephone
Servicer Telephone

TO PHONE: DIAL 1 - 800 - BE - SHARP ( 23 - 74277 ) for :

SERVICE (for your nearest Sharp Authorized Servicer)
PARTS (for your authorized parts distributor)

ACCESSORIES
ADDITIONAL

CUSTOMER INFORMATION

DIAL 20t 529 T8703 for :

COOKING ASSISTANCE

TO WRITE:

For cooking and operation questions:

Susan Edwards/Test Kitchen
Sharp Electronics Corporation

Sharp Plaza, Box 650

Mahwah, NJ 07430-2135

For service problems, warranty information, missing items and other assistance:

Sharp Electronics Corporation
Customer Information Center

Sharp Plaza, Box 650
Mahwah, NJ 07430-2135

Ptease provide the following information when you write or call: modef number, sedat number, date of purchase, your
complete mailing address (including zip code), your daytime telephone number (including area code) and description of
the problem

2

Precautions to Avoid Possible

Exposure to Excessive

Microwave Energy ............ ...................................................... 2

Customer

Information ............................................................................. 2

Limited Warranty ................................................................4

Product information Card .................................................4

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

Unpacking and Installation

Instructions ............................................ ........................... 6

Grounding Instructions .............................................................6

Information You Need to Know ....................................7-9

About Your Oven ........................................................7

About Food ......................................................................... 7

About Utensils and Coverings ........................................8

About Microwave Cooking ........................................9

About Safety........................................................................9

About Children and the Microwave .................................9

Part Names .......................................................................10

BeforeOperating........................................................................ 11

To Set the Clock ........................................................... 11

Stop/Clear............................................................................11

Other Convenient Features ...............................19, 20

MinutePlus.......................................................................19

Pause ..................................................................................................19

MinuteTimer................................................................19

Multiple Sequence Cooking ................................................... t9

Auto Start ................................................................................ 20

More or Less Time Adjustment ............................ 20

SafetyLock ..................................................................20

Audible Signal Elimination .......................................20

Demonstration Mode ........................................................20

Service Call Check ...............................................................21

Specifications ...........................................................................21

Cleaning and Care ........................................................22

Vegetable Cooking Chart ..........................................23, 24

Reheating Chart .......................................................25

Introduction to Convection

Microwave Cooking ...........................................26, 27

Foods and Best Cooking Methods ...................28, 29

Convection Microwave Utensils .................................30

Roasting Techniques ...................................................... 30

Manual Operation ................................................. ............... 11-14

Microwave Cooking ....................... ............................. 11

Convection and Automatic Mix Cooking ..........12,t3

Convection Cooking ...................................................12

Automatic Mix Cooking .................................................12

To Preheat and then Cook with Convection ....13

To Preheat with Automatic Mix ................................13

Broil Cooking ..................................................................14

SlowCook .............................................................................14

Special Features ..........................................................15-t8

CompuDefrost................................................................15

Manual Defrost...................................................16

Popcorn ............................................................................16

CompuCook Micro............................................................17

CompuCook Convec .............................................................18

Combination Roasting Chart ................................. ......... 31

Main Dish Recipes ........................................... 32-35

Broiling Techniques .........................................................36

Convection Broiling Chart ...........................................36

Broiling Recipes ............................................................37, 38

Baking Techniques ..............................................................39

Convection Baking Chart ..............................................39

Combination Baking Chart ...................................................40

Baking Recipes ......................................................41-46

Cookbook Order Form .................................................... 47

Auto-Touch Guide ......................................Back Cover

LIMITED WARRANTY

SHARP ELECTRONICS CORPORATION warrants to the first consumer purchaser that this Sharp brand product (the
"Product"), when shipped in its original container, will be free from defective workmanship and materials, and agrees
that itwilt, at itsoption, either repair the defect or replace the defective Product or part thereof with a new or remanufactured
equivalent at no charge to the purchaser for parts or labor for the period(s) set forth below..

This warranty does not apply to any appearance items of the Product nor to the additional excluded item(s) set forth

below nor to any Product the exterior of which has been damaged or defaced, which has been subjected to improper
voltage or other misuse, abnormat service or handling, or which has been altered or modified in design or construction.

In order to enforce the rights under this limited warranty, the purchaser should follow the steps set forth below and
provide proof of purchase to the servicer

The limited warranty described herein is in addition to whatever implied warranties may be granted topurchasers by law
ALL IMPLIED WARRANTIES INCLUDING THE WARRANTIES OF MERCHANTABILITY AND FITNESS FOR USE

ARE LIMITED TO THE PERIOD(S) FROM THE DATE OF PURCHASE SET FORTH BELOW Some states do not allow
limitations on how iong an implied warranty lasts, so the above limitation may not appty to you°

Neither the sales personnel of the seller nor any other person is authorized to make any warranties other than those

described herein, or to extend the duration of any warranties beyond the time period described herein on behalf of

Sharp..

The warranties described herein shalf be the sole and exclusive warranties granted by Sharp and shall be the sole and

exclusive remedy available to the purchaser Correction of defects, in the manner and for the period of time described
herein, shall constitute complete fulfillment of all liabilities and responsibilities of Sharp to the purchaser with respect to

the Product, and shall constitute full satisfaction of all claims, whether based on contract, negligence, strict liability or
otherwise,. In no event shall Sharp be liabfe, or in any way responsible, for any damages or defects in the Product which

were caused by repairs or attempted repairs performed by anyone other than an authorized servicer.. Nor shall Sharp be
liable or in any way responsible for any incidental or consequential economic or property damage. Some states do not
allow the exclusion of incidental or consequential damages, so the above exclusion may not apply to you

THIS WARRANTY GIVES YOU SPECIFIC LEGAL RIGHTS, YOU MAY ALSO HAVE OTHER RIGHTS WHICH VARY

FROM STATE TO STATE.

Your,product Model Number

& Description:
Warranty Period for this Product:

Additional Item(s},EXcluded from

Where to Obtain Service:

What to do to Obtain Service:

R-TA85, R-7A95 Home Use Carousel Microwave Oven. (Be sure to have this infor-
mation available when you need service for your Product.)

One (1) year parts and tabor The warranty period continues for an additional four
(4) years, for a total of five (5) years, with respect to the magnetron tube in the

Product for parts only; labor and service are not provided free of charge for this
additional period.

Accessories, rubber or plastic parts, the turntable, light bulbs, glass parts or any
printed materials

From a Sharp Authorized Servicer located tn the United States. To find the loca-
tion of the nearest Sharp Authorized Servicer, call Sharp toll free at 1-800-BE-

SHARP (1-800-237-4277)
Ship prepaid or carry in your Product to a Sharp Authorized Servicer. Be sure to

have Proof of Purchase avaiFable, if you ship the Product, be sure it is insured
and packaged securely

TO OBTAIN SUPPLY, ACCESSORY OR PRODUCT iNFORMATION, CALL 1-800-BE-SHARE

Save the proof of purchaseas it is needed should your oven everrequire warranty service.

The product information card which is on the inside of the microwave oven carton should be completed within ten days of
purchase and returned We will keep it on file and help you access the information in case of loss, damage or theft° This will also

enabie us to contact you in the unlikeiy event that any adjustments or modifications are ever required for your oven.

Whenusingelectricalappliancesbasicsafetyprecautionsshouldbefollowed,includingthefollowing:

WARNING - To reduce the risk of bums. electric shock, fire, injury to persons or exposure to excessive microwave energy:

1,, Read all instructions before using the appliance.
2, Read and follow the specific"PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE

MICROWAVE ENERGY" on page 2,

3, This appliance must be grounded Connect only to properly grounded outleL See "GROUNDING

INSTRUCTIONS" onpage 6o

4, Install or locate this appliance only in accordance with the provided installation instructions,,

5. Some products such as whole eggs and sealed containers -- for example, closed glass jars -- may explode and should not
be heated in this oven

6 Use this appliance only for _tsintended use as described in this manual Do not use corrosive chemicals or vapors in this

appliance This type of oven is specifically designed to heat. cook or dry food,, It is not designed for industrial or laboratory

use.

7, As with any appilance, close supervision is necessary when used by children
8, Do not operate this appliance if ithas adamaged cord or plug, if itis not working propedy or ifit has been damaged ordropped

9 This appliance should be serviced only by qualified service personnel Contact nearest Sharp Authorized Service Station

or Dealer for examination, repair or adjustment,

1O, Do not cover or block any openings on the appliance.,

11, Do not store or use this appliance outdoors,, Do not use this product near water--for example, near a kitchen sink, in a wet

basement or near a swimming pool, and the like,

12, Do not immerse cord or plug in water
13, Keep cord away from heated surfaces

14, Do not let cord hang over edge of table or counter

t5 See door surface cleaning instructions on page 22

16, To reduce the risk of fire in the oven cavity:

a. Do not overcook food. Carefully attend appliance if paper, plastic or other combustible materials are placed inside the

oven to facilitate cooking
b Remove wire twist-ties from paper or plastic bags before placing bag in oven
c. If materials inside the oven should ignite_ keep oven door closed, turn oven off and disconnect the power cord

or shut off power at the fuse or circuit breaker panel.,
d. Do not use the cavity for storage purposes, Do not leave paper products, cooking utensils or food in the cavity when

not in use,

17 De not operate any heating or cooking appliance beneath this appliance
18 Do not mount unit over or near any portion of a heating or cooking appliance,

19 Do not mount over a sink.,
20 Do not store anything directly on top of the appliance surface when the appliance is in operation

SAVE THESE INSTRUCTIONS

Unpacking and Examining Your Oven

Remove:

1. all packing materia{s from inside the oven cavity° Read enclosures and SAVE the
Operation Manual

2 the feature sticker from the outside of the door, if there is one.
Check the oven for any damage, such as misaligned or bent door, damaged door seals

and sealing surfaces, broken or loose door hinges and latches and dents inside the cavity
or on the door If there is any damage, do not operate the oven and contact your dea]er

or SHARP AUTHORIZED SERVICE STATION

Ov_ c=vt_i

Choosing a Location for Your Oven

You will use your oven frequently so plan its location for ease of use, The oven must be placed on a countertopwhich is a minimum of

36 inches from the floor, Allow at least 2 inches on the sides, top and at the rear of the oven for air circulation,rBe sure to position oven
so that the rear cannot be touched inadvertently

Do not place or install the oven in any area where heat and steam are generated; for example, next to or above a conventional gas or

electric range or above a conventional wa!l oven° Heat and steam may damage the electronics orthe mechanical parts of the oven.

Built-in Kit

Your oven can be built into a cabinet or wall--not near or above a heat source--using Sharp's Built-in Kit, Model RK-71 and RK-71W..
Model RK-71 is for R-7A85 oven, and Model RK-7 lW isfor R-7A95 oven If your dealer does not stock the kit,it can be ordered directly

from the Sharp Accessories and Supp{ies Center, Have your credit card number available and call toll-free:
1-800-BE-SHARP for ordedng the kit to be sent to your address

The kit incfudes ducts and finish trim stnps and easy-to-follow instructions for installation as well as the location of the power supply

It is important that ail instructions for electrical connection and grounding be followed to eliminate any hazard or chance of
electrical Short circuit, Grounding reduces the risk of electric shock by providing an escape wire for the electric current°

All electrical work must be in accordance with the National Electrical Code and all

local codes and ordinances.,

WARNING - improper use of the grounding ping can resuit in a risk of electric 3-P,engPlug

shock_

Electrical Requirements

The electrical requirements are a 120 volt 60 Hz, AC only, 15 amp or more fused
electrical supply,, tt is recommended that a separate circuit serving only the oven be
provided

The oven is equipped with a 3-prong grounding plug, it must be plugged into a walt
receptacle that is properly installed and grounded° Should you onfy have a 2-prong
outlet, have a qualified electrician install a correct wall receptacle

A 3-prong adapter may be purchased and used temporarily if toca_ codes allow

Follow package directions

A short power-supply cord )s provided to reduce risk of becoming entangled in or
tripping over a longer cord,

Extension Cord

If itis necessary to use an extension cord, use only a 3-wire extension cord that has

a 3-blade grounding plug and a 3-stot receptacle that will accept the plug on the

microwave oven The marked rating of the extension cord should be AC 115-120 volt,
15 amp or more,

Be careful not to drape the cord over the countertop or table where it can be pulled

on by children or tripped over accidentally.,

Note:
1,. If you have any questions about the grounding or electrical instructions, consuft

a qualified etectdcian or serviceman

2 Neither Sharp nor the dealer, can accept any liability for damage to the oven or

personal injury resulting from failure to observe the correct electrical connection
procedures.

Radio or TV interference
Should there be any interference caused by the microwave oven to your radio or TV,

check that the microwave oven is on a different electrical circuit, relocate the radio
or TV as far away from the oven as feasible or check position and signal of receiving

antenna,,

' i,oilRocop,ac,e

/

Grounded
Receptacle Box

Permanent and Correct installation

Greunding Receplacle Box

Adaptor

Tab for

Grounding Screw

Temporary Use

Grounded

About Your Oven

This Operation Manual is valuable: read it carefully and

always save it for reference.
Agood microwave cookbook is a valuable asset. Check itfor

microwave cooking principles, techniques, hints and recipes..
See the order form on page 47 for ordering the Ultimate
Accessory, the SHARP CAROUSEL MICROWAVE

COOKBOOK.

NEVER use the oven without the tumtabte and support nor

turn the turntable over so that a large dish could be placed in
the oven The turntable will turn both clockwise and

counterclockwise..
ALWAYS have food in the oven when it is on to absorb the

microwave energy

When using the oven at power levels below 100%, you may

hear the magnetron cycling on and off
Condensation is a normal part of microwave cooking Room

humidity and the moisture infood will influence the amount of
moisture that condenses in the oven Generally, covered

foods will not cause as much condensation as uncovered

ones Vents on the oven back must not be blocked

Occasionally during convection or combination cooking of
certain high-moisture foods, condensation may accumulate

on the counter surface beneath the oven door.

After using convection, automatic mix or broil, you will
hear the sound of the cooling fan. The fan may operate as
long as 5 minutes, depending on the oven temperature

Be aware that, unlike mlcrowave*only ovens, convection
microwave ovens have a tendency to become hot dudng
convection, automatic mix and broil cooking

The oven is for food preparation only. It should not be used
to dry clothes or newspapers.

Your ovenis rated 850 watts using the IEC705-1988 method

in using recipes or package directions, check food at the

minimum time and add time accordingly

About Food

f DO DON'T

Eggs, sausages, " Puncture egg yolks before cooking to " Cook eggs in shells.

fruits & vegetables prevent "explosion". " Reheat whole eggs

" Pierce skins of potatoes, apples, squash,

hot dogs and sausages so that steam

escapes.

Popcorn

Baby food

Generat

* Use specially bagged popcorn for the

microwave oven.

• Listen while popping corn for the popping
to slow to 1 or 2 seconds or use special
POPCORN pad

* Use an overturned 9 or 10 inch oven

glass pie plate on top of the turntable
when popping bagged microwave

popcorn

" Transfer baby food to small dish and

heat carefully, stirring often. Check
temperature before serving

* Put nipples on bottles after heating and

shake thoroughly "Wrist" test before
feeding

• Cut baked goods with fitiing after heating

to release steam and avoid bums

• Stir liquid briskly before and after heating
to avoid "eruption"°

• Use deep bowl, when cooking liquid or
cereal to prevent boilovers.

* Pop popcorn in regular brown bags or glass

bowls.

• Exceed maximum time on popcorn package.

" Heat disposable bottles
* Heat bottles with nipples on_

* Heat baby food in original jars.

" Heat or cook in closed glass jars or air tight

containers.

* Can in the microwave as harmful bacteria

may not be destroyed°

* Deep fat fry
" Dry wood, gourds, herbs or wet papers

About Utensils and Coverings

It is not necessary to buy all new coekware Many pieces aiready in your kitchen can be used successfully in your new microwave

convection oven. The chart below will help you decide what utensils and coverings should be used in each mode.

r Utensils and

Coverings

Aluminum foil

Microwave Only

can be used to shield areas from cooking or defrosting too quickly
Keep foil at least 1 inch from walls of oven

Convection

Broil Slow Cook

[_[] For shieldingSmall flat pieces of afuminum foil placed smoothly on food

High Mix!Roast

Low Mix/Bake

For shielding

Aluminum containers

Browning dish

Giass ceramic
('Pvrocaram.®)
Glass, heat-resistant

Can be used if 3/4 filled with food Keep 1 inch away from

wails and do not cover with foil

[_ Do not exceed recommended preheating time. Follow

manufacturer's directions..

r_ Excellent

Excellent Turned ever pie plate necessary for popping _ Excellent

_oP,cgm., .........................................

Glass, non*heat-resistant
Lids, glass

Lids, metal

Metal co0kware

Metal, misc: dishes with
metallic trim, screws.

bands, handles Metal
twist ties

Oven cooking bans ........._ Goodforlargemeatsorfoodsthatneedtende'ri'zing DONOT

Paper plates _ For reheating

Paper towels _ To cover for reheating and cooking Do net use recycled

Paper, ovenable [_

Microwave-safe _ Use for reheating and defrosting Foltow manufacturer's
plastic containers directions.

PJastic, Thermoset _

P'i'astfcwrap

l ott;ry,peroera n

stoneware

Styrofoam

use metal twist ties

paper towels which may contain metal filings

[-_ Use brands specially marked for microwave use DO NOT

allow plastic wrap to touch food Vent so steam can escape.

[_ Check manufacturer's recommendation for being microwave

safe.

Forreheaiin'g.......

[2_3

Broil-No

cover

filled with food Keep I inch
away from walls and do not

cover with f_iL

[_

Exce"ent EXce,ent

BroiPNo

cover

I-_ Broil-No

COVe[

covedng,

BroiPNo

[3_3
[3_3

For

temperatures up
to 400_ Do not

use for broilinq.

Are heat

iresistant up to
1425° Do not use

for bro]}ing.

twist ties

[_ For temperatures up

to 400 °

r_ Must be microwave

safe AND ovenable

Can be used if 3/4

Exceflent

Do not use metal

DO NOT use metal

[3_3

{3_3

Wax paper _ Good covering for cooking and reheating

Wicke r, wood, Straw [_ May be used for short periods of time,. Do not use with high

fat or high sugar content foods Could char

J

[3_3

DISH CHECK, If you wish to check if a dish is sate for microwaving, place the empty dish in the oven and microwave on HIGH

for 30 seconds,. If the dish becomes very hot, do NOT use itfor microwaving
ACCESSORIES There are many microwave accessories available for purchase such as popcorn poppers and thermometers,

Evaluate carefully before purchasing. A microwave safe or dual safe microwave/conventional thermometer will assist you in
determining doneness and assure you that foods have been cooked to a safe temperature. The dual safe thermometer can be

used with mix cooking 8

About Microwave Cooking

"Arrange food carefully_ Place thickest areas toward

outside of dish..

"Watch cooking time.. Cook for the shortest amount of

time indicated and add more as needed_ Foods severely

overcooked can smoke or ignite.

• Coverfoods whilecooking. Check recipe for suggestions:

paper towels, wax paper, microwave plastic wrap or a

lid. Covers prevent spattering and help foods to cook

evenly.

"Shield with small flat pieces of aluminum foil any areas

of meat or poultry to prevent overcooking or over
defrosting,

"Stir foods from outside to center of dish once or twice

during cooking, if possible_

• Turn foods over once dunng microwaving to speed
cooking of such foods as chicken and hamburgers..
Large items like roasts or turkey breasts must be turned

over at least oncer

• Rearrange foods like meatballs halfway through cooking

both from top to bottom and from the center of the dish
to the outside.

• Add standing time, Remove food from oven and stir, if
possible. Cover for standing time which allows the food
to finish cooking without overcooking.

"Check for doneness. Look for signs indicating that

cooking temperatures have been reached,

Doneness signs include:

- Food steams throughout, not just at edge,

- Center bottom of dish is very hot to the touch

- Poultry thigh joints move easily.
Meat and poultry show no pinkness.

- Fish is opaque and flakes easily with a fork

About Children and the Microwave

Children below the age of 7 should use the microwave oven
with a supervising person very near to them. Between the
ages of 7 and !2, the supervising person should be in the

same room,,
The child must be able to reach the oven comfortably; if not,

hetshe should stand on a sturdy stool.
At no time should anyone be allowed to lean or swing on the

oven door.
Children should be taught all safety precautions: use

potholders, remove coverings carefully, pay special attention
to packages that crisp food because they may be extra hot.

Don't assume that because a child has mastered one cooking
skill helshe can cook everything

About Safety

"Check foods to see that they are cooked to the United

States Department of Agriculture's recommended
temperatures:

- 160°Fofor fresh pork, boneless white poultry, _h,_
seafood, egg dishes and frozen prepared food_ !
165°F. for leftover, ready-to-heat refrigerated, t

and dell and carry-out "fresh" food |
170_F white meat of poultry. /

180_F.. dark meat of poultry J

To testfor doneness, insert a meat thermometer in athick or

dense area away from fat or bone. NEVER leave the

thermometer infood during cooking, unless it is approved for

both microwave and conventional use.

• Always use pothotders to prevent burns when handling
utensils that are in contact with hot food

Enough heat from the food can transferthrough utensils
to cause skin bums.

* Avoid steam bums by directing steam away from the

face and hands. Slowly lift the farthest edge of a dish's
coveting and carefully open popcorn and oven cooking
bags away from the face

"Stay near the oven while it's in use and check cooking

progress frequently so that there is no chance of
overcooking food.

* NEVER use the cavity for storing cookbooks or other

items.

"Select, store and handle food carefully to preserve its

high quality and minimize the spread of foodbome
bacteria.

"Keep wave guide cover clean. Food residue can cause

arcing and/or fires.
Keep aluminum foil used for shielding at least 1 inch

away from walls, ceiling and door.

"Use potholders and be careful when using convection,

mix orbroil cooking as cabinet, interior and door may be
too hot to touch

,(Rear)

t

Indicators ]EFI_'I I--"1 I'-'_ I-"_ t"-'_ /_.

_COMPU CO_ BAKE MIX HO0,/_

AUTO CUPS U]&

m

-@

-@

-@

Lighted digital
display

(_) Ventilation openings_ (Rear)
Q Oven lighL

It will light when oven is operating or door is open,
(_) Door hinges
(_ Safety door latches,

The oven will not operate unless the door is securely

closed
(_) Oven door with see-through window

(_) Tumtabte motor shaftr
(_ One touch door open button.,

Push to open door
(_) Auto-Touch control panel.

(_) Time display: Digital display, 99 minutes 99 seconds
(_ Wave guide cover.,
@ Convection air openings.
@ Removable tumtabte

The turntable will rotate clockwise or counterclockwise,

Only remove for cleaning
@ Removable turntable support,

Place the tumtabJe support on the coupling and the

turntable on the lumtable support, Make sure that the

smooth side of the turntable support is placed so that

it faces Upo
_) Broiling trivet.

(_ Baking rack

15, 16

11,19,20-

t6-

oOo

tK)PCORN COMPU MIN]/_

EI_ATEPKO DEFROST PLUS

,------- _I_Mt_f_I/2£2E/K

I Bakedpotatoes

2 Freshvegetables
3 Frozenmaindish

4 Dinnerplatereheat
5 Past,-JeasseroIereheat

t Broiledhamburgers
2 Broiledchickenpieces
3 Turkeyb_ast

4 Roastp_rk
5 Bun&cake

C B SLOW

I LOWMIXI r GH , x

20-

19-

•

t

ROtL COOK

3 4 5

8 9 0

-19

-17

-18

-14

-!1

14

11

ACCESSORIES

The following accessories are designed especially for use in
this oven only for convection, mix or broil cooking DO NOT

USE FOR MICROWAVE ONLY COOKING Do not substitute

similar types of racks for these specially designed ones

Baking Rack-for convection and low mix

-This rack is placed on the
turntable for two-level cooking,
such as layer cakes, muffins,

etc

Broiling Trivet-for convection, broiling or high mix,

-Place on the turntable and use
for roasting or broiling to aliow

juices to drain away from food,

R-7A85, R-7A95

Numbers indicate pages on which there are a feature
description and usage information.

10

* Beforetheovencanbeused, follow these procedures:

1) Plug in the oven. Close the door
The oven display wilt then begin flashing

2) Touch the STOP/CLEAR pad,
will appear

3) Set clock

To Set the Clock

Microwave Cooking

Your oven can be programmed for 99 minutes 99 seconds
(99,99) Always enter the seconds after the minutes, even if
they are both zeros,

" Suppose you want to cook for 5 minutes at 100%

r Procedure

Display "_

" Suppose you want to enter the correct timeofday 12:30

(AM or P M.)

Procedure

1 Touch AUTO START/

CLOCK pad

2, Enter the correct time of

day by touching the
numbers in sequence.,

Display

i D Dn

t L _JLt

LJ

/ "-i _ t"_

i_ _.--tU

3, Touch AUTO START/

_- CLOCK pad again.,

This is a 12 hour dock. If you attempt to enter an incorrect

clock time, _ wilt appear in the display. Touch the
STOPtCLEAR pad and re-enter the time,,

" If the electrical power supply to your microwave oven

should be interrupted, the display will intermittently show

after the power is reinstated, If this occt,rs
during cooking, the program will be erased The time ofday
wifl also be erased. Simply touch STOP/CLEAR pad and

reset the clock for the correct time of day

NOTE: Youroven can be programmed with the door

open except for START, COMPU DEFROST,
MINUTE PLUS and POPCORN,

_J

L-- Fl Iq
i /._t t._t

t. Enter cooking time

! . Li t l

2. Touch START pad,

There are eleven preset power levels,

Using lower power levels increases the cooking time which
is recommended for foods such as cheese, milk and long

slow cooking of meats., Consult cookbook or recipes for
specific recommendations,

Touch POWER LEVEL Approximate
Pad Once, Percentage

then Touch of Power
POWER LEVEL

9
8
7
6

5
4
3
2

1

0

" Suppose you want to defrost for 5 minutes at 30%.

Procedure Display

100% High

90%
8O%

70% Medium High
60%

50% Medium
4O%
30% Med, Low/Defrost
20%

t 0% Low

0% _._

Common Words

for

Power Levels

Stop/Clear

Touch the STOP/CLEAR pad to:

1. Erase if you make a mistake during programming,

2., Cancel minute timer

3. Stop the oven temporarily during cooking,
4, Return the time of day to the display

5 Cancel a program during cooking, touch twice.

............ l Lt Lt

1. Enter cooking time,

2. Enter power level.

3 Touch START pad.

11

l _-_u

, Lf t_l

, ,,J

Convection and
Automatic Mix Cooking

Convection Cooking

" Suppose you want to cook at 350°F for 20 minutes.

f

1_ Enter cooking time,

2, Touch CONVEC pad.

3, Touch temperature pad,

4. Touch START pad.

NOTE:

Procedure

%

I START J

Ifyou wish to know programmed oven temperature,

simply touch the CONVEC pad,, As long as your
finger is touching the CONVEC pad, programmed

oven temperature will be displayed.

Display

7 1"3 I-'f l_

C LI Ll L!

-__J.._ LI i--

121_ f'-ITI

LI Lt Ll

,_______J

Automatic Mix Cooking

There are two preprogrammed settings.

_" Oven Microwave _

I

HIGH MIX/ROAST 300_F 30% J

W MIX/BAKE 350°F 10%

" Suppose you want to bake a cake for 20 minutes on LOW

MIXfBAKEo

Procedure Display "_

temperature power

%%%% -,,-,

I.,Entercookingtime.,

L LOWM'_X l ,,x

-_ --_l-- l-iC

2 Touch LOW MIX/BAKE __--t._I L/ !

pad.,

STAI_T ]

3, Touch START pad,

I_- U tj Lc

MIX

-_ i-3 f% 1"3

nZ I__ o U U

NOTE:

The preprogrammed temperature on either HIGH
or LOW MIX can be changed to any temperature

listed on the number selection pads,, Simply touch
the desired temperature pad after touching either

HIGH MIX/ROAST or LOW MIX/BAKE pad.

12

To Preheat and then Cook with Convection
Your oven can be programmed to combine preheating and

convection cooking,
" Suppose you want to preheat the oven to 300°Fothen cook

for 20 minutes at 300=F,

F Procedure "_

1. Touch CONVEC pad

Display

1--

I--

To Preheat with Automatic Mix

Your oven can be programmed to combfne preheating and
automatic mix cooking.

* Suppose you want to preheat the oven to 300°F. and bake

a pie for20 minutes on HIGH MIX.

Procedure

1..Touch CONVEC pad°

Display

%

FI Ft ]Z

2._Touch preheat temperature
pad..

2 0 0

3oEnter cooking time.

START J

44Touch START pad.

5. When the oven reaches
the programmed

temperature, signal will
sound 4 times"

Open door.
Place food in oven.

Close door.

I START

6. Touch START pad°

" ffthe oven door is not opened, the oven willautomatically

hold at the preheat temperature for 30 minutes. After this
time has elapsed, an audible signal will sound and theoven
witl turn off..

NOTE: If you wish to preheat and cook at a different

convection temperature, follow Steps 1 through 3
above, then touch the CONVEC pad and the desired
cooking temperature pad..

The cooking temperature wilt appear on the display..
Continue with Step 4.

O_K

_l t_t i_,l

-3 i_ Ft i-3

C U U LI

c_

C L! - U Li

m_ -3 t-3 17 F"

2. Touchpreheattemperature __t LI LI I_
pad.

-3 12 i'-_ i-i

IZ L! L.t Lt

3. Enter cooking time.

4. Touch HIGH MIX/ROAST
pad.

START J

5. Touch START pad..

6. When the oven reaches
the programmed

temperature, signal will
sound 4 times..*

Open door.
Place food in oven

Close door,

_A,_1 ,,l

7. Touch START pad.,

• If the oven door is not opened, the oven will automatically
hold at the preheat temperature for 30 minutes.. After this

time has elapsed, an audiblesigna! witlsound and the oven

witl turn off**

NOTE: The programmed temperature on either HIGH or

LOW MiX can be changed to any temperature
listed on the number selection pads. Simply touch

the desired temperature pad after touching either

HIGH MIX/ROAST or LOW MIX/BAKE pad.

__1 I_1 I_I t

MIX

L L_ " LILt

13

Broil Cooking

Preheating is automatic when the BROIL setting is used_
Only actual cooking time is entered; the oven signals when
it ispreheated to 450aF,,Use Broil setting for steaks, chops,

chicken pieces and many other foods,

* Supposeyou want to broil a steakfor 15 mintues.,

Procedure Display

Slow Cook

Slow Cook is preset for 300°F, for 4 hours° The temperature
can be changed tobelow 300°F, This feature can be used for

foods such as baked beans or marinated chuck steak
* Suppose you want to change oven temperature from

300°F. to 275°F.

f Procedure Display

%%%%

1oEnter cooking time,

2_Touch BROIL pad,,

START .J

3_Touch START pad,

No food in oven.

4, When the oven reaches

the programmed
temperature, signat will

sound 4 times,"
Open door,

Place food in oven
Close door.

5 Touch START pad

k.

" If the oven door isnot opened, the oven will automatically

hold at the preheat temperature for 30 minutes, After this

time has elapsed, an audibie signal witl sound and the oven
will turn off

NOTE:

Should any food require more broiling time, it is
easy to add time by touching in the additional time,
foltowed by convection and 450°F, THERE WILL

BE NO PREHEAT,

I _! LI /J

I I t"- I--II--

"t _t Lt t--

/ t-- t-_ /-3

t _--t . Ll t_1

_-3 I-3 t-3

_t t._1 LI l

t. Touch SLOW COOK pad°

2,,Touchdesiredtemperature L_-'I 1-31112 /2

pad if you want to change
from 300°F.

START 1

3 Touch START pad

NOTE:

tf the oven door is opened or STOPICLEAR pad is
touched during the SLOW COOK cycle, the program
will be cancelled and the oven will turn off. If you

need to continue, follow the procedure above and
note cooking time as oven is set again for 4 hours.
Temperatures above 300°F, cannot be entered in

SLOW COOK.,

F i _1 t

J

14

CompuDefrost

CompuDefrost automatically defrosts ground meat,
chicken pieces, steaks, chops, whole chicken and roasts

Round the weight to the nearest half pound (Ex..if the
steak's actual weight is 2,2 lbs,,, round to 20 Ibs If the

steak's weight is 2.4 lbs. round to 2,5 Ibs)
To enter weight, touch the COMPU DEFROST pad for a

5 Ib increase per touch. (Ex,,touch four times for2,0 lbs,)

* Suppose you want to defrost a22 lb steak

(" Procedure Display

1 Round the weight to 2,0 C L.J

Ibs

Quickly touch COMPU

DEFROST 4 times for
20 ]bs because the
oven starts automatically

The oven will stop and directions will be displayed,

Follow the indicated message,

211After the 1st stage, open

the door Turn steak over
and shield any warm

portions. Close the door,

Touch START pad

3, After the 2nd stage, open

the door, Shield any warm
portions., Close the door,

START 1

Touch START pad.
After cooking.

NOTE:
1 CompuDefrost can be programmed with More or Less

Time Adjustment,

2. You may choose to enter the weight |n tenths of pounds

This procedure may be easier with larger weights such as
4pounds because it requires fewer touches To prog ram,

touch COMPU DEFROST and enter weight by touching
the number pads, Example: touch COMPU DEFROST
then 4 and 0 for a weight of four pounds.,

3 To defrost other foods or foods above or below the

weights aflowed on the chart below, use time and 30%
power See Manual Defrost on the next page,

COMPU DEFROST CHART

Food Amount Procedure

Roast 2 5-6,0 Ibs, Start with fat side down

After each stage of defrost cycle, turn over and shield the warm portions with
aluminum foit

Stand, covered 30-.-60 min

Steaks 0 5-4.0 Ibs., After each stage of defrost cycle, rearrange and ifthere are warm or thawed portions,
Chops shield with small flat pieces of aluminum foil.,Remove any that are nearly defrosted.

Fish Stand, covered 10-20 minutes

Ground

meat

Chicken, 25.-6 0 tbs

whole

Chicken

pieces

NOTE:

Check foods when oven signalsr After final stage, small sections may still be icy,,Let stand to continue thawing Do not
defrost until all ice crystais are thawed.

Shielding roasts and steaks prevents cooking from occurring before the center of the food is defrosted., Use small
smooth strips of aluminum foil to cover edges and thinner sections of the food.,

0 5-30 Ibs Remove any thawed pieces after each stage,

Stand, 5-I0 min

Remove giblets before freezing poultry Start with breast side down
After the 1st stage, turn over and shield the warm portions with aluminum foil
After the 2rid stage, if fhere are warm portions, shield with aluminum foil.

Stand, covered 30-60 min.,

05-30 lbs,, After each stage of defrost cycle, if there are warm or thawed portions, rearrange or

remove

Stand, 10-20 min. _ .v

15

Manual Defrost

lfthe food that you wish to defrost is not listed on the COMPU
DEFROST CHART or is above or below the limits in the

"Amount" column on the chart, you need to defrost manually.

You can defrost any frozen food, either raw or previously
cooked, by using Power Level 3+ Follow the exact 3+step
procedure found under Microwave Cooking on page 11.
Estimate defrosting time and press 3 for 30% when you

select the power level.

For either raw or previously cooked frozen food, the rule of

thumb is approximately 5 minutes per pound.. For example,

defrost 5 minutes for 2+3 cups of casserole or 1 pound of

frozen spaghetti sauce

Always stop the oven periodically to remove or separate the

portions that are defrosted. If food is not defrosted at the end
of the estimated defrosting time, program the oven in 1
minute increments on Power Level 3 until totally defrosted

When using plastic containers from the freezer, defrost only
long enough to remove from the plastic in order to place food

in a microwave-safe dish..

Popcorn

Popcorn allows you to pop microwave popcorn by touching

just one pad.,

f Amount Procedure

Only 1 package
at a time.

3+5oz+ bag

3,0or 3,5 oz bag Touch POPCORNtwice within2

(Light) secondsfor regular light, _,

1.75 oz,

1 5 or 1°75 oz+

(Light)

_m

Use only popcorn packaged for
microwave oven use. Place an

overturned 9" oven glass pie plate
in center of tumtabte+ Place

unfolded popcorn bag in center of
the overturned pie plate. Try
several brands to decide which you

like best. Fresh popcorn works
best so purchase only the amount
used in a week or two+ Do not try
to pop unpopped kemets..

Touch POPCORN once for
regular. _

Touch POPCORN three times within
3 seconds for single _+

Touch POPCORN pad four times
within 4 seconds for single light°

* Suppose you want to pop 3+5 oz_ bag of light microwave

popcom

Touch POPCORN pad twice..

I _ Procedure

The oven starts automatically;
not necessary to touch START

x2

,,,,,,, ,, ,, , ,,

NOTE:

1+ To use POPCORN pad, touch within 1 minute after

cooking, opening and closing the door or touching the
STOP/CLEAR pad

2. POPCORN can be programmed with More or Less Time
Adjustment..

16

CompuCook Micro

CompuCook Micro willautomaticallycompute the microwave
power and cooking time for foods shown in the chart

" Suppose you want to use CompuCook Micro to cook 2

baked potatoes

f

Procedure

Display

3 Enter number+

-3

C

4. Touch START pad+
After cooking.

NOTE:

CompuCook Micro can be programmed with More
or Less Time Adjustment

1. Touch MICRO pad.

2+ Select CompuCook Micro

setting. Touch 1 to cook
baked potatoes.

t_-- I-3 F3 T_

! t_j /._I _l

I-- I-- i

COMPU COOK MICRO CHART

f

Food Amount Procedure

1 Baked 1+4 medium Prick with fork, Place on paper towel lined turntable. After cooking, remove from oven, wrap in

potatoes aluminum foi! and let stand 5 to 10 minutes.

2. Fresh 14- cups For beans, carrots, corn and peas, add I tabtespoon of water per cup For broccoli, Brussels
vegetables sprouts, cabbage and cauliflower, cook immediately after washing with no additional water.

If you like tender crisp vegetables, double or triple measured quantity per setting.
For example, use 2 cups or 3 cups of zucchini but touch [] when entering amount. After

cooking, remove from oven, stir, cover and let stand 3 to 5 minutes before serving.

3 Frozen Use this setting for frozen convenience foods. Itwill give satisfactory results for most brands.

main dish You may wish to try several and choose your favorite. Remove package from outer wrapping

and follow package directions for covering After cooking, let stand covered for I to 3 minutes.

6+8 oz Touch [] once at Step 3 above for packages weighing 6-8 oz..
9-11 oz. Touch [] twice at Step 3 above for packages weighing 9-11 oz

12-14 oz Touch [] three times at Step 3 above for packages weighing 12-14 oz+

t5-16 oz. Touch [] four times at Step 3 above for packages weighing 15+16 oz°

4..Dinnerptate Use this setting to reheat precooked foods from the refrigerator. Place meaty portions and
reheat bulky vegetables to outside of plate. Cut large items like baked potatoes in smaller pieces.

Flatten foods such as mashed potatoes and other dense foods. Cover with wax paper or piastic

wrap.. ONE PLATE ONLY.
After cooking, check that food is very hot throughout and that the bottom center of the plate

is very hot° If not, continue heating using time and power level.. Allow to stand, covered, 1 to
2 minutes..

t Regular Touch [] once at Step 3 above for a regular amount of food: approximately 4 oz. sliced meat

1 Small Touch [] twice at Step 3 above within 2 seconds for a sma[1er amount of food on a dinner

1 Big Touch [] three times at Step 3 above within 3 seconds for a larger amount of food on a

5..Pasta/ 1-4 cups Use this setting to reheat refrigerated canned or homemade pasta with sauce or a prepared
casserole casserole with cooked ingredients. For pasta without sauce, double the quantity per setting+

reheat For example, measure 2 cups of cooked noodies and program for 1 cup Cover with lid or

or poultry, 1/2 cup potato or rice and 1/2 cup of vegetables or equivalent

plate.

dinner pfater

plastic wrap. After cooking, stir and let stand covered, 2 to 3 minutes.

17

CompuCook Convec

CompuCook Convec will automatically compute the oven
temperature, microwave power and cooking time for foods

shr,wn in chart.

START I

" Suppose you want to use CompuCook Convec to roast a

5.0 lb..turkey breast..

f Procedure

€_,j 03ft_

1 Touch COMPU COOK

CONVEC pad

2_Select CompuCook

Convec setting Touch
3 for turkey breast.

Display

s-" t--I tq T'l

i Lt I_! JL#

L L- _1

_4.. Touch START pad..

NOTE:

1.. CompuCook Convec can be programmed with More or
Less Time Adjustment.

2.. CompuCook Convec works with foods at normal storage
temperature For example, chicken would be at refrigerator

temperature and cakes would be at room temeperature..

3. Preheat is automatic with Setting 1 Broiled hamburgers
and Setting 2 Broiled chicken pieces.. When the oven

reaches the desired temperature, an audible signal will

sound four times; place the food in the oven and touch
START.

4. All foods can be seasoned, as desired, before cooking
begins.

'5 0

3 Enter weight

COMPU COOK CONVEC CHART

Food Amou nt Procedure Corn ments

1 Broiled 1-8 pieces Season, as desired Patties should be 1/4 lb. each, 1/2-inch thick

hamburgers" Place on broiling triveL Patties wiil be medium doneness

2. Broiled chicken 0.5-3 0 Ibs Season, as desired. Trim off excess fat. If smoking should occur, 1/2 cup of
pieces" Place on broiling trivet, hot water may be added to the turntable

3 Turkey breast 3 0-60 ]bs Season, as desired.. Let stand, covered with foil, 10 to 15 minutes

4 Roast pork 2-3.5 lbso Season, as desired. Let stand, covered with foil, 10 to 15 minutes

boneless Place on broiiing trivet

pork loin

5 Bundt cake I 12-cup fluted tube pan, Coot 25 to 30 minutes in pan on wire rack; remove from

J - LI

Chicken next to bone should no longer be pink.

If additional time is needed, continue broiling

Ptace on broiling trivet.

greased, pan. Complete cooling on wire rack.

* Program oven without food inside. When audible signal sounds 4 times after preheating, open door, put food in oven on broiling

trivet and touch START pad_

18

Minute Plus

Minute Timer

Minute Plus allows you tocook for a minute at ! 00% by simply
touching the MINUTE PLUS pad,, You can also extend
cooking time in multiples of I minute by repeatedly touching
the MINUTE PLUS pad during manual cooking,,

* Suppose you want to heat a cup of soup for one minute_

Touch MINUTE PLUS

NOTE: 1 To use MINUTE PLUS, touch pad within t minute

after cooking, closing the door, touching the STOP/
CLEAR pad or during cooking Minute Plus cannot

be used to start the oven if any program is on
display,,

2. Minute Plus cannot be used with SPECIAL
FEATURES

Pause

Pause allows you to stop the oven between cooking stages

to stir, turn food over or add ingredients during the cooking

process
* Suppose you want to cook for 5 minutes at 100%, stir and

continue to cook for 3 minutes at 50%,

f

[ t_VEL I X2mw_ twice for 100% power_

21,F-ZZCC-q Touch TIMER/PAUSE pa&

Procedure

Touch POWER LEVEL pad

" Suppose you want to time a 3 minute long distance

phone call,

Procedure

1 __ Entertime.

2 _ Touch TIMER!PAUSE pad.,

Multiple Sequence Cooking

The oven can be programmed for up to 4 microwave cooking

sequences, switching from one power level setting to another

automatically.
Sometimes cooking directions tell you to start on one power

level and then change to a different power level Your oven
can do this automatica!ly

The oven can also be programmed for up to 3 convection or
mix settings or a combination of microwave and convection
settings.,

" Suppose you want to cook roast beef for 5 minutes at 100%

and then continue to cook for 30 minutes at 50%,

,,,..

[ POWER l power,

LEVEL X 2

POWER ] and touch number pad 5 for

,,L.EVEL 50% power

Procedure

Then touch POWER

LEVEL pad twice for 100%

Touch POWER LEVEL pad

J

LEVEL

%

5, After the 1st stage,

open door and stir.
Close door.

Enter cooking program for
second stage,

Touch POWER LEVEL pad,
Touch number pad 5 for

50% power,

Touch START pad.,

Touch START pad.

3.[ j TooohS ARTpad

NOTE: 1. If 100% is selected as the final sequence, it is not

necessary to touch the POWER LEVEL pad,

2., If you wish to know power level during cooking,
simply touch the POWER LEVEL pad.. As tong as

your finger is touching the POWER LEVEL pad,
the power level will be displayed,

19

Auto Start

More or Less Time

Ifyou wish toprogram your oven to begin cooking automatically
at a designated time of day, follow this procedure:

* Suppose you want to start cooking a stew for 20 minutes

on 50% at 4:30.. Before setting, check to make sure the
clock is showing the correct time of day.

Procedure

2 _ Touch AUTO START/CLOCK pad.

3. ____ Entercooking program_

Adjustment

Should you discover that you like any of the Popcorn,
CompuCook or CompuDefrost settings slightly more
done, touch the POWER LEVEL pad once after touching

your choice of pads.

Should you discover that you like any of the Popcorn,
CompuCook or CompuDefrost settings slightly less

done, touch the POWER LEVEL pad twice after touching
your choice of pads.

The POWER LEVEL pad must be touched within 1
second of touching your choice of pads.

Safety Lock

The Safety Lock prevents unwanted oven operation such
as by small children..
The control panel can be deactivated or locked. To set,

4Lj ] TouohSTART0a0

NOTE: 1_

Auto Start can be used for manual cooking and

CompuCook Micro and Convec

2.

if the oven door isopened after programming Auto
Start, it is necessary to touch the START pad for
the time ef day to appear inthe readout so that the
oven will automatically begin programmed cooking

at the chosen Auto Start time.

3. Be sure to choose foods that can be ]effin the oven
safely until the Auto Start time° Baked potatoes

are often a good choice

touch AUTO START/CLOCK, the number [] and

START _ will appear in the display.

To cancel, touch AUTO START/CLOCK, the number

[] and STOP/CLEAR.

Audible Signal Elimination

If you wish to have the even operate with no audible
signals, touch AUTO START/CLOCK, the number []

and START

To cancel and restore the audible signal, touch AUTO

START/CLOCK, the number [] and STOP/CLEAR

Demonstration Mode

To demonstrate, touch AUTO START/CLOCK, [] and

START. _ will appear in the display° Cooking
operations and special features cannow bedemonstrated

with no power in the oven..For example, touch MINUTE

PLUS and the display will show _ and count
down quickly to 0 and the "End'L
To cancel, touch AUTO START/CLOCK, then [] and

STOP/CLEARr

20

Please check the following before calling for service:

Place one cup of water in a glass measuring cup in the oven and close the door securely.
Operate the oven for two minutes at HIGH 100%
A_ Does the _ight come on in the oven?

B Does the cooling fan work?

YES
YES

NO
NO

(Put your hand over the rear ventilating openings )

C Does the turntable rotate?

YES

NO

It is normal for the turntable to turn in either direction

D Is the water in the oven hot? YES

NO

2. Remove water from the oven and operate the oven for 5 minutes at CONVECTION 450°E,
A Do CONV and COOK indicators light? YES NO
B. After the oven shuts off, is inside of the oven hot? YES NO

if "NO" is the answer to any of the above questions, please check electrical outlet, fuse and/or circuit breaker.

If both are functioning properly, CONTACT YOUR NEAREST SHARP AUTHORIZED SERVICE STATION, A microwave
oven should never be serviced by a "do-it-yourself" repair person°

NOTE: if time appearing in the display is counting down very rapidly, check Demonstration Mode and cancel, check

Demonstration Mode on page 20,

AC Line Voltage:
AC Power Required:

Output Power:

Microwave
Convection Heater

Frequency:
Outside Dimensions:

Cavity Dimensions:
Oven Capacity:
Cooking Uniformity:

Weight:
"Jr The International Electrotechnicat

recognized

In compliance with standards set by:
FCC - Federal Communications Commission Authorized.

DHHS - Complies with Department of Health and Human Services (DHHS) rule, CFR, Title 21, Chapter I, Subchapter J

- This symbol on the nameplate means the product is listed by Underwriters Laboratories, Inc

Single phase 120V, 60Hz, AC only

1,4 kW !25A (Microwave)
1 47 kW (Convection)

850W* (IEC - 705- 1988 - Test Procedure)

1400w
2450 MHz

20 V2"(W)x 12"(H) x 18 '/8"(D)

133/,"(W)x 8"(H)x 13=/,"(O)

0,9 CU,ft
Turntab}e system
Approx 44 lbs

Commission's standardized method for measuring output wattage, This test method is widely

21

Exterior

The outside surface is precoated metal and ptastic_ Clean the outside with mild soap and water; rinse and dry with a soft cloth.

Do not use any type of household or abrasive cleaner
Door

Wipe the window on both sides with a damp cloth to remove any spills or spatters.r Metal

parts will be easier to maintain if wiped frequently with a damp cloth Avoid the use of
harsh abrasives.

Touch Control Panel

Care should be taken in cleaning the touch control panel. If the control panel becomes
soiled, open the oven door before cleaning. Wipe the panef with a cloth dampened slightly
with water only. Dry with a soft cloth. Do not scrub or use any sort of chemical cleaners

Close door and touch STOP/CLEAR
Interior - after microwave cooking

Cieaning iseasy because no heat is generated to the interior surfaces; therefore, there
is no baking and setting of spills or spattering. To clean the interiorsurfaces, wipe with

a soft cloth and warm water. DO NOT USE ABRASIVE OR HARSH CLEANERS OR
SCOURING PADS For heavier soil, use mild soap; rinse thoroughly with hot water

Interior - after convection, mix or broil cooking
Spatters may occur because of moisture and grease Wash immediately a_ter use with
hot, soapy water. Rinse and polish dry Harder to remove spatters may occur if oven is
not thoroughly cleaned or if there istong time/high temperature cooking ifso, you may
wish to purchase an oven cleaner pad with liquid cteaner within it--not a soap fiIled steel

pad--for use on stainless or porcelain surfaces.

Follow manufacturer's directions carefully and be especially cautious not to get any of the

liquid cleaner in the perforations on the wall or ceiling or any door surfaces.

Rinse thoroughly and polish dry The turntable motor shaft isnot sealed, so excess water

or spills should not be allowed to stand in this area.
Wave Guide Cover
Carefully wash any food particles from the wave guide cover located on the ceiling in the

oven cavity..

Odor Removal

Occasionalfy, a cooking odor may remain in the oven To remove, combine 1 cup water,
grated peel and juice of 1 Iemon, and several whole cloves in a 2 cup glass measuring
cup. Boil for several minutes using 100% power Allow to set in oven until cool Wipe

interiorwith a soft cloth..

Turntablel'[urntable Support
The turntable and turntable support can be removed for easy cleaning. Wash them in

mild, sudsy water; for stubborn stains use a mild cleanser and scouring sponge as
described above They are also dlshwasher-proof
Foods with high acidity, such as tomatoes or Iemons, will cause the porcelain enamel

turntable to discolor.. Do not cook highly acidic foods directly on the turntable; if spills
occur, wipe up immediately

22

f "%

Vegetable

Amount Cooking Procedure Microwave Time Standing Time,

at HIGH (100%) Covered

Artichokes

Fresh

2 medium Trim and rinse 2-qL casserole

5-8 min

5 min

2 tbsp water Cover with plastic

wrap

Asparagus

FreshSpears

Frozen Spears

Beans

Fresh, Green

and Wax

Frozen, Green

Frozen, Lima

Beets

Fresh, Whole

Broccoli
Fresh, Spears

Fresh, Pieces

Frozen, Spears,

Cuts, Chopped

1 tb,

2-qt. casserole. 2 tbsp water
Cover Rearrange after 3 rain.

10-oz.. pkg_

l-qt. casserole 1 tbsp. water
Cover Rearrange after 3 min.

1 lb,

1 V=-in pieces, 2-qt casserole
% cup water Cover S_r twice

10-oz pkg

t-qt.casserole 1 tbsp water Cover

Stir after 3 min

10-oz pkg

1-qt. casserole 1 tbsp water.

Cover, Stir once

5 medium Wash Leave 1 inch of tops 2-qt

casserole '/2cup water.
Cover Stir every 5 min.

1 Ib

Wash. 2-qL casserole Add no
water Cover Rearrange after
3 rain Uncover during stand

1 fb

Wash., 2-qL casserole Add no
water Cover Stir after 3 min,

Uncover during stand

10-oz. pkg.

1-qt. casserole 2 tbsp, water

Cover., Stir after 3 min.

Uncover during stand

4-7 rain.

7-9 min,

9-13 min

5-7 min

6-9 min.

12-18 min

6-8 min.

5-7 rain..

5-7 min

2 min,

2 min

2 min,

3 min.

3 min,

uncovered

2 min.,,

uncovered

2 min,

uncovered

Brussels Sprouts
Fresh

Frozen

Cabbage
Shredded

Wedges

Carrots

Fresh, Slices

Frozen, Slices

Cauliflower

Fresh, Ftowerets

Fresh, Whole

Frozen, F!owerets

4 cups

10-ozpkg

1 Ib

1 tb,

2 cups

2 cups

2 cups

1 V=lbs

10-oz,,pkg.,

2-qt casserole % cup water
Cover Stir after 2 min

1-qt casserole 2 tbsp water
Cover Stir after 3 min.

2-qt casserole 2 tbsp water
Cover Stir after 4 rain.

2-qt casserole 2 tbsp. water
Cover Rearrange after 5 rain.

1-qt casserole, 2 tbsp. water
Cover Stir after 3 min

1-qt.casserole 1 tbsp water.
Cover Stir after 3 min.

t-qt, casserole° 2 tbsp, water,.

Cover Stir after 2 min.
Remove leaves and core center.

2-qt casserole° 2 tbsp. water
Cover

1-qt casserole 1 tbsp_ water

Cover,. Stir after 3 min

6-8 min

6-8 min.

8-12 min.

12-14 rain

4-6 min

5-7 rain

4=6 min

3 min

3 min

2 min.

3 min

3 min,

3 min,

2 min

3 min..

2 rain

23

Vegetable Amount Cooking Procedure

Corn

Fresh, on Cob 2 ears 9qn_ pie plate. 2 tbsp. water 6-9 min, 5 mino

Cover. Rearrange after 4 rain,,

4 ears 2-qto oval or rectangular casserole, 12-14 mino 5 min.

%cup water, Cover.

Frozen, on Cob 2 ears 94n,, pie plate_ 2 tbsp_ water, 6-8 rain 5 min°

Cover Rearrange after 4 min.

4 ears 2-qto oval or rectangular casserole,, 10-12 min, 5 min,

% cup water. Cover.

Frozen, Whole 10-oz. pkg. 1-qt° casserole,, I tbsp. water 4-6 min. 2 min.

Kernel Cover,. Stir after 2 mino

Okra
Fresh, Who]e

Frozen, Whole

or Slices

Peas, Black-eyed

Frozen

Peas, Green

Fresh

Frozen

Potatoes

Baked

Boiled

Spinach

Fresh

Frozen, Leaf or

Chopped

3/4 Ib

10-oz_pkg,

10-oz., pkg,, 2-qL casserole. % cup water,,

2 cups

10-oz pkg

2 medium
4 medium

4 medium

1 Ib

t0-oz, pkg

1V=-2-qt casserole. % cup water, 8-10 rain., 3 min,

Cover.. Stir after 3 min

1V=-2-qt,,casserole, 2 tbsp water 6-8 mln. 3 rain.,

Cover Stir after 3 rain

Cover Stir after 4 min,

1-qt. casserole,, % cup water,

Cover, Stir after 3 min.

1-qt casserole. 1 tbsp water.

Cover. Stir after 3 rain.

Prick; place on paper towels° Turn

-over, rearrange at V2time,.
Let stand, wrapped in foil,,
Peel and quarter potatoes 2-qt,

casserole. Cover. Stir after 5 min.

Wash and trim,, Add no water,,
3-qt. casserole

Cover. Stir after 3 minr

l-qt, casserole Add no water

Cover. Stir after 3 min.

Microwave Time Standing Time,
at HIGH (100%) Covered

8-10 rain. 3 min,

4-6 min, 3 min,

6-8 mino 3 min,,

7-9 min 5-t0 min,

1t-14 min 5-10 min,,

9-!2 min_ 3 rain

5-7 min, 2 min

6-8 min 2 mino

Squash

Fresh, Acorn

Fresh, Sliced

Zucchini,

Frozen, Mashed

Sweet Potatoes

Baked 2 medium Prick; place on paper towels, Turn 5-9 rain, 5 min

Tomatoes
Fresh 2 medium Halve tomatoes Round dish 2-4 min 2 min,

Canned 15 to 16 oz. 1-qL casserole° Drain atl but 2 2-4 rain., 2 rain.

k,_ Vegetables lbsp liquid° Stir once

1 whole

2 cups

10-oz. pkg

4 medium over, rearrange after 5 rain. 10-13 min. 5 min

4 medium Cover, Rearrange once, 5-8 rain. 2 min.

Prick; place on paper towel,,

Turn over after 4 min,

1-qL casserole, Add no water

Cover,, Stir after 2 rain.

1-qt, casserole Add no water,

Cover, Break apart and stir after
3 min.

7-10 min., 5 min.

2-4 min,, 1 min

6-8 min, 2 min

24

J

Item Starting Microwave Time Proced ure

Plate of Food MED,-HIGH (70%) Meaty portions and bulky

1 serving of meat, Room temp 1-21/=min, vegetables to outside,

2 servings of vegetables Refrigerated 2V_-3% min_ Cover with wax paper,,

Meat

(Chicken pieces, chops,
hamburgers, meat loaf

slices) MED -HIGH (70%)

1 serving Refrigerated 1-2 min.

2 servings Refrigerated 2-4 min.

Meat Slices

(Beef, ham, pork, turkey)
1 or more servings

Stirrable Casseroles
and Main Dishes

1 serving Refrigerated

2 servings Refrigerated
4-6 servings Refrigerated

Nonstirrable Casseroles

and Main Dishes

1 serving Refrigerated

2 servings Refrigerated
4_6 servings Refrigerated

Soup, Cream
1 cup Refrigerated

1 can (t 03/. oz,) Room tempo

Soup, Clear

1 cup Refrigerated
1 can (t03/4 oz,) Room temp

Pizza

1 slice Room temp.

1 slice Refrigerated

2 slices Room temp
2 slices Refrigerated

Vegetables

1 serving Refrigerated

2 servings Refrigerated

Baked Potato

1 Refrigerated

2 Refrigerated

Breads
(Dinner or breakfast roll)

1 roll Room temp., 8-10 sec.
2 rolls Room temp, I0-12 SeCr

4 rolls Room temp 15-18 sec

Pie HIGH (100%)
1 slice Refrigerated 30-45 sec_

2 slices Refrigerated 1-11/2min.

Temperature

Room temp.
Refrigerated

MEDIUM (50%)

1-I3/4 min_ per serving
11/2-21/2min per serving

HIGH (100%)

13/4-3V2min.
33/,-5 min
6V2-71/zmln

MEDIUM (50%)

41/2-7V2rain,,

7V2-11 min,

t2-t5 min.

MEDIUM (50%)

23/.-51/=min,

5-71/_min.,

HIGH (100%)

13/.-3 min.

3V2-4V2min.

HIGH (t00%)

15-25 sec.
25-35 sec,
25-35 sec,
35-45 sec.

H_GH (100%)
3/,.11/. rain,

1I12-2min.

HIGH (100%)

1-2V2min°
2t/2-3 min.

HIGH (100%)

Cover loosely with wax paper

Cover with gravy or wax paper,,
Check after 30 sec, per servi ng.

Cover with plastic wrap

Stir after half the time,

Cover with wax paper

Cover. Stir after half the time,,

Cover, Stir after half the time.

Place on paper towel on micro-

wave-safe rack.

Cover. Stir after half the time.

Cut potato lengthwise and then
several times crosswise. Cover

with wax paper.

Wrap single roll, bagel or muftin
in paper towel To reheat
several, line plate with paper
towel; cover with another paper

towel

Place on microwave-safe dish,
Do not cover.,

25

The convection microwave oven is the ultimate cooking team° This state-of-the-art system brings together the best of both worlds
Enjoy the browning and crisping capabilities of convection plus the speed of microwave cooking., Microwaving brings out the

natural flavor of foods and keeps them moist and juicy.. Convection cooking adds the advantage of browning and crisping food
beautifully., Combination settings LOW MIX and HIGH MIX use convection heat to sea! and brown the outside while using

microwave energy to make sure the interior is cooked.

Breads and cakes are done to perfection; roasts and poultry brown and crisp just right. The results are superior to conventional

methods

When you compare foods cooked in a convection microwave oven with those cooked conventionally, you'll discover the
advantages of this advanced system Turkey is an excellent example of the superb results you can achieve with convection

microwave cooking° The combination oven lets you roast a larger turkey than is possible with microwaving alone., No turning over
is needed, and you don't need to baste unless aspecial seasoning is desired plus it only takes Vzof the conventional time!! Turkey

roasted conventionally browns well, but white meat often becomes dry in the time needed to cook dark meat completely.
Combination settings use hot air roasting for crisp, brown skin plus microwaving speed for moist, juicy meat,

Breads and cakes also turn out beautifully The convection microwave team bakes bread with a golden brown, crisp crust and
fine texture Cakes are tender, moist and evenly cooked with a nicely browned surface

What is LOW MIX?

LOW MIX combines convection heat with microwave power for perfect baking results LOW MIX is preprogrammed to provide

10 percent microwave energy with 350°F The temperature can be changed by simply selecting another after touching LOW MIX

when programming., See page 13

* Use LOW MIX for baked foods requiring more than 20 minutes Angel food and bundt cakes, quick and yeast breads

as well as large muffins bake perfectly. See page 40,

" Program _/,'s of the usual baking time from a recipe or package
* Use the baking rack for two level baking of muffins and bar cookies,
* NO PREHEATING IS NECESSARY

What is HIGH MIX?

HIGH MIX combines convection heat with microwave power to provide cnsp brown exteriors and supedor juiciness for meats

and poultry HiGH MIX is preprogrammed to provide 30 percent microwave energy and 300°Po The temperature can be changed

by simply selecting another after touching HIGH MIX when programming. See page 13.

* Use HIGH MIX for meats, poultry and casseroles. See page 31 for times
"Place foods on the broiling trivet so that the air passes all around the food sealing in the juices°
* Place a oven-glass dish or disposable pizza pan betow the broiling trivet to catch juices if gravy is desired. Also helps

speed cleaning.

• NO PREHEATING IS NECESSARY.,

26

What is CONVECTION Cooking?

With convection cooking, a high speed fan circulatesair past the heat source and around the food The superheated air browns
and crisps the food beautifully, See page 39 for Convection Baking Chart

" Use CONVECTION for short time baking needs such as for biscuits, cookies, mini muffins, cupcakes and frozen or

refrigerated convenience food products,

"Preheat and bake according to recipe or package temperature and time.
"Bake two levels at one time using lhe baking rack and turntable.
"Use SLOW COOK setting for stew, soups and sauces

What is CONVECTION BROILING?

In convection broiling, food is elevated on the broiling trivet, allowing cooking to occur on all sides simultaneously tt is not
necessary to turn foods over during cooking, Fats drip away from the food, providing for great flavor without all the fat,

See page 36 for Convection Broiting Chart

" Use the BROIL setting for everything you'd broil in a conventional oven--steaks, chops, burgers, chicken and fish,
* Place low rack on the turntable and use for roasting or

broiling to allow juices to drain away from food,.

• Achieve one-step programming by setting the oven for the correct broiling time, touching BROIL, waiting for the audible
signal that the preheat is over, adding the food and simply touching the START pad

27

There's an easy way to cook each of your favodte foods_,Matching the best method and setting to the food isthe secret to success

time after time,, This chart keeps it simple by giving you the everyday guidelines you need,, Now you can tell at a glance whether
it'sbest to use the Convection or Microwave only method, the Broil setting or combination cycles of LOW MtX/Bake or HIGH MIX/

Roast,

Food Convection Low Mix High Mix Broil Microwave

Breads & Rolls

Biscuits

Bread Loaves

Rolls

Cakes

Bundt

Cupcakes

Layer Cakes

Loaf Cakes
or Quick Breads

Muffins
(regular size)

Muffins
(bakery-style, large size)

Tube Cakes

Yes

Yes

Yes

Yes

Yes

Yes Yes

Yes

Yes

Yes

Yes

Cookies

Bar or Brownies Yes

All Other Cookies Yes

Defrosting Yes

Desserts

Cheesecake Yes

Cream Puffs or Eclairs Yes

Crisps or Cobblers Yes

Frozen Convenience
Foods

J

Bake under 20 min,, Yes

Bake over 20 min,_ Yes

28

f

Food Convection

Meat, Fish & Poultry

Low Mix

High Mix

Broil Microwave

Bacon

Casseroles

Chicken, Whole
Roasting

Chicken Pieces

Chops -- Lamb, Pork,
Veal

Hamburgers

Ham Steak

Hot Dogs

Fish & Seafood

Meat Loaf

Roasts- Beef, Lamb,
Pork, Veal

Sausage

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Steaks & London Broif

Turkey, Whole & Breast

Pies

Crust

Custard or Pumpkin

Double - Crust

Frozen Prepared Custard

Frozen Prepared Fruit

Variety Pies

(pecan, chess, etc )

Pizza

Potatoes

Quick

Crispy Yes

J

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Yes

Reheating Leftovers Yes

Vegetables Yes

29

J

A wide variety of utensils may be used in convection and combination cooking Remember that there is heat when cooking with
convection, broil, LOW MIX or HIGH MIX; therefore utensils must be able to withstand the cooking temperature you are using.

You may use:

* the Carouset turntable as a baking sheet for cookies
"the broiling trivet and the baking rack for either convection or combination cooking

* traditional metal bakeware

• round pizza pans work well for 2 level baking. Choose those that do not have extended handleso

• oven-glass baking dishes
* plastics if indicated for use with heat; usually states temperature limit on the bottom. CHECK,.
"dual safe microwave/convection thermometers

NOTE:
Duling mix baking some metal baking utensiis may cause arcing when they come in contract with the turntable, oven wails or

accessory racks. Arcing is a discharge of electricity that occurs when microwaves come in contact with metal,

Ifarcing occurs, place a heat resistant dish (Pyrex pie plate, glass pizza dish or dinner plate) between the pan and the turntable
or trivet, tf arcing occurs with other metal baking utensils, discontinue their use for mix cooking.

The HIGH MIX setting roasts perfectly Preheating the oven isnot necessary for roasting meat and poultry.. Place foods on the

broiling trivet which holds meat out of its juices Never cover the broiling trivet with aluminum foil,.You don't need a pan because

the turntable will catch the drippings..

HELPFUL T_PS:

• Shield thin or bony areas of roasts or breast, wing tips and iegs of poultry to prevent overbrowning.. Use small smooth strips
of aluminum foil

Should you wish to have gravy, p_ace an oven-glass baking dish below the meat on the broiling trivet to collect any juices,.
When food is done, simply make gravy in the baking dish and cook using HIGH power

* Roast tess-tender cuts of beef in heat-resistant and microwave ovemsafe covered casserole or in oven cooking bag set in

baking dish. Covering helps tenderize meat, You may also use the SLOW COOK setting

• Use dual safe microwave/convection meat thermometer,

• Check doneness after minimum time using a meat thermometer, Add additional time, if necessary.

* After cooking, cover roasts with "tent" of foi{ and let stand 5 to 10 minutes before carving.

3O

r Removal Internal Temp_

Cut Time Temperature After Standing

Beef

Roasts (tender cuts) Rare: 12-14 rain pertb.

Medium: 13-15 min per tb,,

Weil Done: 14-!7 min,,per ib,

Roasts (less tender cuts) Rare: 12q5 min, per lb

Medium: 13-17 min per Ib

Well Done: 14-18 rain perlb_

Veal

Roasts (boned, roiled, tied)

Breast (stuffed)

Pork

Roasts (boned, rolled, tied
or bone-in)

Well Done: 14-16 min perlb

Well Done: 11_13 min perlb,,

Welt Done: 14-16 min, per Ib

at HiGH MiX 120_F 140°F.

at HiGH MiX 130°F, 150°F,

at HiGH MIX 150°F, 160°F

at HIGH MIX 120°F 140°F

at HIGH MiX 130°F 150°F

at HIGH MIX t50°F 160_'F

at HIGH MIX 155°F 165_-170°F,

at HIGH MIX 160°F, 170°F -

at HIGH MIX

165OF, 170°F_

Smoked Ham

Lamb

Leg Roasts

Poultry

Chicken, whole (unstuffed)

Chicken, pieces

Turkey Breast

Turkey (unstuffed)

7-9 min per lb.
at HiGH MIX

Rare: 10-12 min perib

at HIGH MIX 120°F° 130_F

Medium: 12-14 min, perlb,

at HIGH MIX 135°F, I45°F.,

Well Done: 14-16 min perth

at H1GHMiX 150°F 160°R

9-13 min per Ib.
at HIGH MIX

10*12min, perlb

at'HIGHMIX,375°F

13-16 min, per Ib

at HIGH MIX

7-10 min,, per Ib,
at HIGH MIX

130°F, 140°FL

175OF 185OF,

175OF 185OF.

165OF 170oR

175oR 185_F

" Necessary to change temperature on HiGH MIX

3'1

Pot Roast with Vegetables

Meat Loaf Surprise

4 to 5-pound round or chuck pot roast

V= teaspoon salt
V2 teaspoon garlic powder
V= teaspoon dried thyme leaves
_/0 teaspoon pepper

4 potatoes, peeled and quartered
3 onions, quartered

2 carrots, sliced

3/4 cup water

2 tablespoons brown bouquet sauce

Makes 8 servings

Place meat in 4-quart cassemle_ Pat seasonings into meat.

Add vegetables. Combine water and browning sauce; pour
into casserole dish. Cover

Roast 20 to 22 minutes per pound on HIGH MIX or untilmeat
is fork4ender Allow to stand 5 minutes..

Per Serving:

Calories: 325 Fat: 11 g
Protein: 36 g Cho_esterot: t02 rag.
Carbohydrate: 2! g Sodium: 227 mg

Steak Roulade

11/= pounds ground beef

t egg
1 small onion, chopped

1 carrot, grated
1 stalk celery, finely chopped

1/= cup seasoned bread crumbs
114cup catsup
1/2 teaspoon dried thyme leaves
V4 teaspoon garlic powder
1/0 teaspoon pepper

V4 pound boiled ham, sliced
t14 pound Swiss cheese, sliced

Makes 6 servings

Thoroughly combine all ingredients except ham and cheese._
On a sheet of wax paper, press mixture into a 9 x 12-inch
rectangle.

Layer sliced ham on meat, then cheese,. Roll up, starting at
narrow end. Seal ends to form loaf. Place seam side down in

loaf pan, 9 x 5 inches Roast 30 to 35 m_nutes on HIGH MIX
or until internal temperature reaches t55°F.. Cover and allow

to stand 5 to 10 minutes

Per Serving:

Calories: 384 Fat: 23 g,

Protein: 30 g Cholesterol: 145 mg
Carbohydrate: 12 g Sodium: 525 rag,

_/4 cup red wine

'/4 cup soy sauce
1/4 cup vegetable oil

11!2 pounds flank steak

1 medium onion, diced
1 stalk celery, diced

1/2 green pepper, diced
112cup sliced mushrooms

2 tablespoons margarine or butter

1/2 cup seasoned bread crumbs

Makes 4 servings

Combine wine, soy sauce and oil in large dish. Add steak and
marinate several hours.

Combine remaining ingredients, except bread crumbs, in
small bowl. Microwave at HIGH (t00%) until vegetables are

tender, 4 to 5 minutes.. Stir incrumbs
Remove meat from marinade. Spread filling evenly ever

meat. Roll meat up, starting at narrow end. Tie securely with
string.. Place in glass pie plate and on broiling trivet. Roast 30

minutes on HIGH MIX or until internal temperature reaches

130°F-

Per Serving:

Ca]odes: 461 Fat: 29 g

Protein: 35 g,. Cholesterol: 90 rag,

Carbohydrate: 13 g Sodium: 536 rag,

Pineapple Pork Roast

1 cup pineapple preserves

I/'4 cup prepared mustard

t tablespoon prepared horseradish

1 tablespoon soy sauce
3 to 5-pound pork roast

Makes 6 servings

Combine all ingredients except pork roast in small bowl

Place roast on broiling trivet.
Roast t4 to 16 minutes per pound on HiGH MIX or until

internal temperature reaches t65°F,
Cover roast with sauce during last 20 minutes of cooking.

Cover and let stand 10 minutes before serving, Extra sauce
may be heated and served with roast.,

Per Serving:

Calories: 394 Fat: 15 g
Protein: 29 g Cholesterol: 93 mg

Cerbohydrate: 36 g Sodium: 376 mg

32

Stuffed Pork Chops

Herb Roasted Chicken

4 pork chops, l_h inches thick
1 cup chopped apple

1/= cup soft bread crumbs
V= cup chopped walnuts

1/4 cup chopped onion
114cup raisins

1 egg

1 teaspoon dried parsley flakes

_t2 teaspoon dried thyme leaves
114teaspoon ground sage
% teaspoon pepper

Makes 4 servings

Make pocket in each chop.. Combine remaining ingredients;
mix welt. Stuff each chop with one-fourth of the mixture Place
chops directly on turntable or round baking pan.

Roast 30 minutes on HIGH MIX or until meat next to bone is
no longer pink.

Per Serving:

Calories: 45t Fat: 26 g,

Protein: 36 g Cholesterol: t56 mg

Carbohydrate: 19 g. Sodium: 100 mg

3 tablespoons margarine or butter, softened

1 clove garlic, minced

3 tablespoons grated Parmesan cheese

V= teaspoon ground sage

3/4 teaspoon thyme leaves
=/_ teaspoon basil leaves

5 to 6 pound roasting chicken

Makes 6 servings

Cream together margarine, garlic, Parmesan cheese, sage,
thyme and basil

Turn chicken breast side up and work your fingers under the

skin at the openings on each side of the breast. Continue into
thigh and leg and make the skin as smooth as possible Using
fingers, spread herb mixture evenly under skin

Place chicken, breast side up on broiling trivet. Bake 9 to 13
minutes per pound on HIGH MIX or until chicken next to bone
is no longer pink

Per Serving:

Calories: 270 Fat: 15 g
Protein: 32 g Cholesterol: 94 mg
Carbohydrate: 1 g Sodium: 216 mg

Sesame Oven-Fried Chicken

1 egg

1/= cup milk
V= cup all-purpose flour

2 tablespoons sesame seeds

1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon garlic powder

V2 teaspoon salt

2112to 3Vz-pound broiler-fryer chicken, cut up

V= cup margarine or butter, melted

Makes 5 servings

Beat egg and milk in medium bowl.. Combine flour, sesame
seeds, baking powder, paprika, garlic powder and salt in
plastic or paper bag.. Dip chicken pieces in egg mixture, then
shake in bag to coat. Arrange chicken pieces skin side up on

tumtable_ Pour margarine evenly over chicken. Bake 35
minutes on "HIGH MIX, 375_F

"Necessary to change temperature on HiGH MIX

Per Serving:

Calories: 399 Fat: 27 g
Protein: 26 g, Cholesterol: 122 mg

Carbohydrate: 12 g, Sodium: 578 mg

Mustard and Mayonnaise

Chicken

21/2 to 3-pound broiler-fryer chicken, cut up

V4 cup spicy prepared mustard

1/4 cup mayonnaise

Makes 5 servings

Arrange chicken pieces skin side up on round baking pan or
directly on tumtable Combine mustard and mayonnaise;

spread on chicken pieces..

Roast 35 minutes on HIGH MIX or until chicken next to bone
is no longer pink.

Per Serving:

Calories: 233 Fat: 15 g,.

Protein: 21 g Cholesterol: 72 mg

Carbohydrate: -- Sodium: 479 mg

33

Poultry Pie

Frittata

Filling:

3 cups diced, cooked boneless chicken or turkey
1 package (10 ounces) frozen peas, defrosted

1 can (I0_/4 ounces) condensed cream of

mushroom soup

V= cup milk

2 tablespoons chopped pimiento

V= teaspoon dried oregano leaves
V2 teaspoon dried marjoram leaves
11=teaspoon salt
1/4 teaspoon dried thyme leaves

V4 teaspoon garlic powder
1/8 teaspoon pepper

Crust:

1 cup all-purpose flour

1V_ teaspoons baking powder

11=teaspoon salt

114cup margarine or butter

3 to 5 tablespoons milk

Makes 8 servings

Combine filling ingredients in a g-inch deep-dish pie pan; set
aside

Combine flour, baking powder and salt in medium bowl. Cut
in margarine until mixture resembles coarse crumbs_ Add

enough milk to form a soft dough.. Roll out on lightly floured
surface to fit top of dish Fit dough onto dish.. Trim, seal and

flute._Cut small slits in crust
Place on broiling trivet° Bake 25 to 30 minutes on "LOW MIX,

375°F or until thoroughly heated and top is browned

=/4 cup diced green pepper
3/, cup diced mushrooms
=/, cup diced zucchini
3/, cup diced onion

1/2 cup diced pimiento

2 tablespoons vegetable oil
6 eggs

2 packages (8 ounces each) cream cheese

1/, cup milk

2 cups cubed bread (3 slices)

1V2 cups shredded Cheddar cheese

1 teaspoon salt

I/2 teaspoon garlic power
V, teaspoon pepper

Makes 8 servings

Combine vegetables and oil inmedium bowl; cover. Microwave
at HIGH (100%) until vegetables are tender, about 5 minutes,

Drain liquid,
Beat eggs with cream cheese and milk until smooth, Mix in

remaining ingredients Pour into buttered 9-inch spring form
pan

Bake 30 minutes on LOW MIX or until set in center Cool 10
to 20 minutes Cut into wedges,,

Per Serving:

Calories: 426 Fat: 36 g

Protein: t6 g, Cholesterol: 292 mg

Carbohydrate: t2 g Sodium: 685 mg

" Necessary to change temperature on LOW MIX,

Per Serving:

Calories: 284 Fat: 13 g
Protein: 20 g. Cholesterol: 49 mg
Carbohydrate: 21 g Sodium: 774 mg

Glazed Stuffed Cornish Hens

1 cup chopped pecans

_/, cup apricot preserves

'14 cup margarine or butter, melted

3 tablespoons orange juice concentrate
1 tablespoon lemon juice
t cup seasoned stuffing cubes

11=cup water

2 Cornish hens (l_h pounds each)

Makes 4 servings

Combine pecans, prose ryes, melted margarine, orange juice
concentrate and lemon juice Combine half the sauce mixture

with stuffing cubes and water,, Stuff cavity of each bird Truss

birds
Pour half of the remaining sauce over hens. Brush with

remaining sauce halfway through cooking time
Roast 13 to 15 minutes per pound on HIGH MIX or until meat

nextto bone is no longer pink. Internal temperature of stuffing
should register 165°F.

Per Serving:

Calories: 743 Fat: 36 g
Protein: 34 g Cholesterol: 74 mg
Carbohydrate: 75 g Sodium: 670 mg

34

Hearty Pizza

Tamale Casserole

1 pound ground beef or

4 to 6 ounces sliced pepperoni
2 medium onions, chopped
2 cloves garlic, finely chopped

2 tablespoons olive oil
1 can (28 oz.) crushed tomatoes in puree
1 tablespoon dried oregano leaves
1 teaspoon dried basil leaves

Ih teaspoon salt
V_ teaspoon pepper

3 cups all-purpose flour

1 package active dry yeast

_h teaspoon salt

3/_ cup milk
V4 cup water

2 tablespoons vegetable oil
2 cups shredded mozzarella cheese (about

8 ounces)

Yellow cornmeal

Makes two 12-inch pizzas,

t6 servings

Ifusing ground beef, place ina medium-sized bowl- Microwave

at HIGH (100%) until beef loses pink color, 4 to 6 minutes,
stirring to break up beef after half thecooking time. Drain and

set aside

Combine onion, garlic andolive oil in medium bowl Microwave
at HIGH (100%) until vegetables are tender, 4 to 6 minutes,

Stir in crushed tomatoes in puree, spices, '/z teaspoon salt
and the pepper,

Microwave at HIGH (100%) untll bubbiy, about 3 minutes.
Stir Reduce power to MEDIUM (50%). Microwave until
thickened, 6 to 8 minutes.

Mix flour, yeast and l/z teaspoon satt inlarge bowl..Stir in milk,
water and oil to make a pliable dough. Knead until smooth,

about 2 minutes. Place in well-greased large bowl; turn
greased side up Cover with clean, moist towel..Place in oven

at 100°F until double in size, about 40 minutes. (Dough is
ready if an indentation remains when touched,)

I pound lean ground beef

1 medium onion, chopped
1 small green pepper, chopped

2 cans (8 ounces each) tomato sauce

t clove garlic, minced

I teaspoon chili powder

1 teaspoon taco seasoning mix

't2 teaspoon sugar
1/, teaspoon salt

V_ teaspoon pepper

Corn Bread:

V= cup yellow conrmeal
V2 cup all-purpose flour

2 teaspoons baking powder
1 tablespoon sugar

V4 teaspoon salt
1/2 cup milk

1 egg
2 tablespoons melted shortening

Topping:

1/2cup shredded Cheddar cheese (about 2 ounces)
V4 cup sliced pitted black olives

Makes 6 servings

Mixground beef, onion and green pepperin 2-quart casserole
Microwave at HIGH (100%) 5 minutes, stirring to break up

beef after half the cooking time- Stir in tomato sauce, garlic,
chili powder, laco seasoning mix, sugar, salt and pepper

Microwave at HIGH (100%) 5 minutes Reduce power to
MEDIUM-HIGH (70%)Microwave 5 minutes..

Combine cornmeal, flour, baking powder, sugar and salt in
medium bowl,. Stir in milk, egg and shortening. Beat mixture

until almost smooth
Pour over beef mixture. Bake 25 minutes on "HIGH MIX,

375°F. or until corn bread is golden. Sprinkle with topping
ingredients..Cool 5 minutes before serving

* Necessary to change temperature on HIGH MIX

Remove dough and turntable from oven. Preheat oven to
425°F Punch down dough Divide dough in half. With well-
greased fingers, pat dough onto 2 greased 12x%-inch metal

pizza pans, which have been sprinkled with cornmeal. Pinch
dough to form edge, Prick crusL Bake on turntable and

baking rack 12 to 15minutes oruntit crusts are golden brown

Top crusts with pizza sauce, ground beef or pepperoni and

cheese. Bake at 425°F. 6 to 10 minutes or until cheese is

melted and beginning to brown..

Per Serving:

Calories: 245 Fat: 11 g.,
Protein: t2 g Cholesterol: 26 mg
Carbohydrate: 24 g Sodium: 333 mg

Per Serving:

Calories: 34t Fat: 16 g

Protein: 22 g Cholesterol: 108 mg
Carbohydrate: 27 g Sodium: 909 rng,

Bake 25 to 30 minutes on HIGH MIX or until

I Convert your own casserole recipes,

thoroughly heated.

35

Your oven broils both sides of the food simultaneously giving tender, juicy results° Check chart below for approximate broiling
times. Program oven for the maximum time but check at the minimum time,. If done, remove, If not, simply touch START and
continue broiling checking frequently until the desired doneness is achieved,

Preheating is necessary so program the oven and touch START° During the preheat time, prepare food by removing excess fat,
slashing edges and seasoning, if desired° Place on broiling trivet--NOT COVERED BY FOIL. When audible signal sounds, the

oven is preheated so quickly put food in oven and touch START,

HELPFUL HINTS

* Spray trivet and tumtabfe with nonstick vegetable cooking spray for easy cleanup.
* Using a preheated broiling rack can give a grilled appearance to steaks, hot dogs etc.
"Broil food in advance, if desired, then slice. Individual servings may be reheated as needed by microwaving at MEDIUM

(50%).,

"Clean by turning broiling trivet over onto the turntable, Place 2 cups of water in the turntable and heat for 2 minutes on HIGH

power, Remove to finish cleaning. Wipe out oven intedoro

F Cut Weight/Thickness Convection Time

Beef

Rib-eye Steak 3/,-1 in,, Rare: 10-13 rain,.

Steaks: Sirloin, Porterhouse, T-bone

Chuck Steak 1 in.

London Broil 1-11/4in.

Hamburgers V,,Ib_each

7-8 oz,, each Medium: 14-16 min.

Well Done: 17-20 min.

I -1'/2 in.

2t/2-3 Ibs.

Rare: 10-13 rain,,

Medium: 14-18 rain.

Well Done: 19-25 min.

Rare: 12_14 min.

Medium: 15-18 min,

Well Done: 19-23 min.

Rare: 23_25 min,,

Medium: 26-30 min.
Medium: 13-15 min.,

Welt Done: 18-20 min.

Pork

Chops: loin or center

Bacon

Sausage: Brown'n Serve

Fresh

Ham slice, fully cooked
Frankfurters

Lamb

Chops: rib, loin

or center

Chicken

Broiler-Fryer, halved, quartered

or cut up

Fish

Fillets
Steaks

3/4-1in. Well Done: 16-20 min..

Regular sliced 4-5 rain.

Thick sliced 7-6 rain,,

Patties: 1-2 in,, 8 oz, _ 1 lb. 8-10 min.

Unks: 8 oz.,- 1 Ib 8-10 min,

31.in, 10-12 rain,,
1 Ib, 5-7 mine

3/4in,. Medium: 12-14 rain,,

3-4 oz,,each Well Done: !5_17 min,,

1-3 Ibs, 25-35 min,,

V,-_I. in. 6-7 min,,

31,in,, 12-14 min,

36

Oriental Flank Steak

Honey Mustard Chicken

_A cup sherry

2 tablespoons packed brown sugar

3/. teaspoon salt

3 tablespoons soy sauce
3 tablespoons Hoisin sauce

3 tablespoons catsup
1 tablespoon minced fresh ginger
2 green onions, thinly sliced
I to lib-pound flank steak

Makes 4 servings

Combine all ingredients except flank steak in medium bowl
Pour over steak. Madnate at least 2 hours or ovemight_

Preheat oven for broiling..

Place flank steak on broiling trivet. Broil inpreheated oven 18
to22 minutes for rare, 22 to 26 minutes for medium, brushing

with marinade several times.

Per Sewing:

Calories: 226 Fat: 13 g
Protein: 22 g, Cholesterol: 60 mg
Carbohydrate: 4 g,, Sodium: 42t mg

Ginger Pork Kabobs

1 egg. beaten

1/= cup crushed chow mein noodles
V4 cup apple juice

2 tablespoons soy sauce
1 tablespoon grated gingerroot
1 pound ground pork
1 can (8 ounces) pineapple chunks (juice pack),

drained

I large red pepper, cut into _t4-inch chunks

1/= cup apple juice

2 tablespoons cider vinegar
1 teaspoon cornstarch

Makes 4 servings

Mix egg, crushed noodles, V4cup apple juice, soy sauce and
gingerrooto Crumble ground pork into mixture; blend

thoroughly, shape into 1-inch balls.. Set aside_

For glaze, mix V_o_p apple juice, vineger and cornstarch in
small bowie Microwave at HIGH (100%) until thickened, 1'/=

to 3 minutes, stirring every 30 seconds..

Preheat oven for broiling.. Thread pork balls alternately with
pineapple and red pepper chunks on 4 wooden or metal
skewers. Pface on broiling tdvet,

Brush kabobs with glaze.. Broil in preheated oven 15 to 20
minutes Brush with remaining glaze before serving.

Per Sewing:

Calories: 256 Fat: 7 g
Protein: 29 g, Cholesterol: 153 rag,

Carbohydrate: 18 g,, Sodium: 652 mg

Vz cup coarse ground mustard

_h cup Dijon-style mustard
V, cup honey

2 to 3 pounds boneless chicken breasts and

thighs, skin removed

Makes 4 servings

Combine coarse mustard, Dijon mustard and honey, Set
aside..

Preheat oven for broiling. Place chicken in 9-inch oven-safe
dish. Put dish on broiling trivet and broil in preheated oven25
to30 minutes or until chicken is no longer pink. When chicken
is about half cooked, pour off any liquid and brush with sauce
to cover chicken pieces completely

Per Sewing:

Calories: 368 Fat: 8 g
Protein: 50 g Cholesterol: 133 rag,

Carbohydrate: 19 g Sodium: 950 rag,

Steak Kabobs

V, cup sugar
_/4 cup soy sauce
'A cup white wine

1 tablespoon vegetable oil
1 teaspoon ground ginger

1/4 teaspoon salt

2 pounds lean top beef round steak, cut into

1-,inch cubes

2 large green peppers, cut into chunks
2 medium tomatoes, cut _into quarters

I can (8 ounces) pineapple chunks (juice pack),

drained

Makes 4 servings

Mix sugar, soy sauce, wine, oil, ginger and satt in medium
bow_ Stirin steakcubes; cover Marinate at room temperature

1 hour or at least 4 hours in refrigerator.
Preheat oven for broiling. Remove steak cubes from

marinade; reserve marinade. Thread steakcubes alternately
with remaining ingredients on 8 wooden or metal skewers..
Place on broiling trivet. Broil 7 to 9 minutes or until desired

doneness, brushing with marinade after half the time.

Note: Skewers up to 12 inches can be used.

Per Serving:

Calories: 432 Fat: 17 g
Protein: 52 g Cholesteroh 153 mg

Carbohydrate: 15 g, Sodium: 381 mg

37

Broiled Salmon with
Basil Sauce

2 tablespoons olive oil
1 clove garlic, minced

V4 cup white wine

2 tablespoons lemon juice
1 cup fresh basil*

_/_ cup grated Parmesan cheese
_h teaspoon Dijon-style mustard

4 salmon steaks (1V4to 1V=pounds) or haddock,

halibut, swordfish

Cayenne pepper

Makes 4 servings

Combine oil, garlic, white wine and lemon juice in blender,
Add basil, Parmesan cheese and mustard and blend until

smooth.. Preheat oven for broiling.
Put one-fourth of basil sauce in bottom of 9-inch ovensafe

dish. Arrange steaks on sauce and pour remaining sauce
over tops of steaks. Sprinkle with cayenne..

Place dish on broiling trivet and broil inpreheated oven 20 to
24 minutes or until fish flakes easily when tested with a fork

"if not available substitute 1/2 cup fresh parsley and 2

tablespoons dried basil

Per Serving:

Calories: 357 Fat: 21 g
Protein: 35 g Cholesterol: 97 mg
Carbohydrate: 2 g Sodium: 20g mg

Spicy Shrimp

_/4 cup white wine
_14cup water

3 tablespoons soy sauce

2 tablespoons sugar
I tablespoon vegetable oil
2 teaspoons dried parsley flakes

% to V4 teaspoon ground ginger

Dash of hot pepper sauce

I pound jumbo raw shrimp, shelled and deveined

Makes 4 servings

Mix all ingredients except shrimp in medium bowl. Stir in
shrimp; cover. Marinate at room temperature 45 minutes or
3 hours in refrigerator..

Preheart even for broiling.. Remove shrimp from marinade;
reserve marinade Place shrimp on round baking pan.. Broil

6 to 8 minutes, brushing with marinade after half the time..

Microwave remaining marinade at HIGH (100%) 2 minutes.
Serve over rice or as a dipping sauce when served as an
appetizer, if desired

Per Serving:

Calories: 109 Fat: 2 g,.
Protein: 18 g, Cholesterol: !29 mg

Carbohydrate: 3 g Sodium: 319 rng

Crunchy Crab Boats

1 can (6 ounces) fancy white crabmeat, drained
1 package (3 ounces) cream cheese, softened

V= cup chopped almonds

2 tablespoons green onions, chopped
1 tablespoon dry white wine
1 teaspoon lemon juice

I teaspoon prepared horseradish
V4 teaspoon garlic powder
V4 teaspoon salt

Dash of white pepper
Dash of cayenne pepper

2 hard rolls, cut in half

_/4 cup shredded Swiss cheese

Makes 4 servings

Preheat oven for broiting_ Remove any bits of shell or
cartilage from crab.. Combine with next 10 ingredients. Mix

well Set aside..
Spread one-fourth or crab fiiling on each roll half.rPlace Swiss

cheese on top of each Place on broiling trivet.
Broil in preheated oven 8 to 10 minutes or until cheese is

melted and crab is hot.. Sprinkle with paprika and serve.

Per Serving:

Calories: 292 Fat: 19 g
Protein: 15 g, Cholesterol: 57 mg
Carbohydrate: 15 g. Sodium: 416 mg

38

The moving evenly heated air bakes and browns foods beautifully Preheating the oven is necessary with convection cooking

of smaller, faster-cooking food items that require less than 20 minutes of baking, Foods requiring longer baking time use LOW

MfX

HELPFUL HINTS

• Metal pizza pans are ideal for 2 shelf baking of cookies, biscuits and frozen convenience foods.

"To proof yeast dough, place dough in awell-greased bowl or loaf pan; cover with damp cloth, Place in oven at SLOW COOK

100°F for 30 to 45 minutes.. Frozen dough wili take longer, 2 to 2 3/, hours.

" Use the turntable for shaping and baking yeast braids or other special shapes.

• Baking rack is placed on the turntable for two-level cooking,
such as layer cakes, muffins, etc

.(' Item (for foods requiring 25 minutes or less)

[

Appetizers: Brown and serve, pastry

Biscuits: Your recipe, mix or refrigerator

Cookies: Drop, rolled, refrigerator, spritz, molded

Fish Sticks: Frozen
Layer Cakes: Your recipe or mix

Muffins: Your recipe or mix
Pizza: Your recipe of frozen

Puff Pastry: Your recipe or frozen

,. Rolls: Your recipe, package or refrigerator

Baking Time and Temperature

Follow package directions.
Follow recipe or package directions.

Follow recipe or package directions
Follow package directions
Follow recipe or package directions.
Follow recipe or package directions
Follow recipe or package directions..
Follow recipe or package directions
Follow recipe or package directions

39

Item

Cakes: Your recipe or mix

Tube or Bundt Cakes**

Procedure

Bake on broiling trivet three-fourths the recommended time on LOW MIX_

Angel Food
Loaf Cakes or Quick Breads

Bar Cookies: Your recipe or mix

Pies

Single Crust: baked before filling,

your recipe, mix or frozen prepared

Double Crust

Crumb Top

Custard Pie

Pecan Pie

Frozen Prepared Fruit Pies
Frozen Prepared Custard Pies

Bake 25 to 30 minutes on LOW MIX,

Bake three*fourths the recommended time on LOW MIX

Bake three-fourths the recommended time or until wooden pick inserted
in center comes out clean on LOW MIX

Prick crust with fork., Preheat oven to 425°F. Bake on broiling trivet 8 to 10

minutes or until lightly browned_ Let cool before filling

Preheat oven to 400°E Bake on broiling trivet 25 to 35 minutes on *HIGH
MIX 400°F,.

Preheat oven to 400°F., Bake on broiling trivet 20 to25 minutes on "HIGH
MIX 400°FA

Prebake, following directions for singte crust; cool Fill with desired
uncooked custard. Bake on round baking .pan on broiiing trivet35 minutes

on "LOW MIX 325°F_ If custard is not set, let stand in oven a few minutes.

Preheat oven to 350°F. Bakeon bruiting tract 25 to 30 minutes on LOW MIX.

Place on broiling trivetand bake 30 to 40 minutes using *HIGH MIX 375°Fo

Preheat oven to package temperature, Place on broiling trivet and bake
three-fourths of package time using LOW MIX and package temperature

If not set, let stand in oven a few minutes

Breads

Loaf:Your recipe or frozen, defrosted

Bake 25 to 30 minutes on LOW MIX for 1 to 2 loaves.,

and proofed

Braid or other shape

Remove metal turntable from oven, Place bread directly on metal turn-
table,, Bake on LOW MIX for three-fourths the conventional time

Muffins

Large, bakery-style

Desserts

Cheesecake

Bake three-fourths the recommended package or recipe time on
LOW MIX,

Bake three-fourths the recipe time on LOW MIX or until center is
nearly set.

_, Crisps and Cobblers Bake three-fourths the recipe time on LOW MIX,.
** If arcing occurs while using a fluted tube pan, place a heat-resistant dish (Pyrex_pie plate, glass pizza tray or dinner plate)

between the pan and the broiling trivet°

" Necessary to change temperature on HIGH MIX and LOW MIX_

40

Peanut Butter Cookies

Chocolate Chip Bars

V= cup peanut butter

_/_ cup granulated sugar
1/= cup packed brown sugar

V_ cup margarine or butter
V4 cup vegetable shortening

1 egg

1V4 cups all-purpose flour

_/_ teaspoon baking soda

V2 teaspoon baking powder

Makes 3 dozen

Combine peanut butter, sugars, margarine, shortening and
egg; beat until smooth.. Blend inflour, baking soda and baking
powder Preheat oven to 375°F

Shape dough into 3/=-inch balls. Place 2 inches apart on
fightly greased round baking pans.. With fork, flatten in
crisscross pattern

Bake 12 minutes at 375_F or until set but not hard Cool on

wire racks

Per Serving:

Calories: 85 Fat: 5 g.
Protein: 2 g Cholesterol: 8 mg
Carbohydrate: 10 g Sodium: 62 mg

2_h cups all-purpose flour

1 teaspoon baking soda

V2 teaspoon salt
3!_ cup granulated sugar

3/4 packed brown sugar

V2 cup margarine or butter
_h cup vegetable oil

1 teaspoon vanilla

2 eggs

t package (12 ounces) chocolate chips
1 cup chopped nuts

Makes 32 bars

Combine flour, soda and salt; set aside° Cream together
sugars, margarine, oil and vanilla.. Beat until creamy,. Beat in

eggs. Gradually add flour mixture; mix well Stir in chocolate
chips and nuts.

Spread mixture into 2 ungreased square pans, 8 x 8 inches,
Bake 20 to 25 minutes on LOW' MIX or until wooden pick

inserted in center comes out clean. Let cool in pans,, Cut into
32 squares

Per Serving:

Calories: 208 Fat: 13 g

Protein: 2 g Cholesterol: t7 mg,
Carbohydrate: 23 g, Sodium: 108 rag,

Autumn Treasure Cookies

1 cup all-purpose flour
1/'4teaspoon salt
% teaspoon baking powder
V_ teaspoon baking soda
V2 cup packed brown sugar

V3 cup granulated sugar

1/3 cup butter-flavor shortening

t egg

1 cup rolled oats

1 teaspoon vanilla
V3 cup Reese's Pieces ®candy

V2 cup M & M®candies (only orange, yellow and

browns)

Makes 32 cookies

Preheat oven to 350_F Grease 2 round baking pans; set

aside,
Sift first 4 ingredients Blend sugars and shortening.. Add egg

and beat well. Add the sifted mixture and mix well.
Add cats, vanilla and candle& Blend together well.

Drop by rounded tablespoonfuls onto prepared sheets
Bake 12 to 15 minutes at 350°F or until golden brown

Cool cookies on wire racks

Per Serving:

Calories: 112 Fat: 5 g

Prolein: 2 g Cholesterol: 9 rag,

Carbohydrate: 15 g Sodium: 36 mg

Carousel Crackles

1 cup semisweet chocolate chips

I cup packed brown sugar

V3 cup vegetable oil

2 eggs

1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder

% teaspoon salt
V= cup finely chopped walnuts

V= cup powdered sugar

Makes 4 dozen

Place chocolate chips in large mixing bowl Microwave at
HIGH (100%) until melted, about 2 minutes., Blend in brown

sugar and oil, Add eggs, 1 at a time, beating well after each.
Stir in vanilla Combine flour, baking powder and sail; stir into
chocolate mixture. Mix in nuts.. Chill dough at least 1 hour

Preheat oven to350 °F..Drop dough by rounded teaspoonfuls
into powdered sugar: roll to coat. Plate 2 inches apart on
greased turntable or round baking pans Bake 10 to 12

minutes at 350°F Cool on wire racks.

Per Serving:

Calories: 72 Fat: 4 g
Protein: 1 g Cholesterol: 6 mg
Carbohydrate: 10 g Sodium: 20 mg

41

Nut Cake With

Mocha Frosting

8 eggs

1V2 cups sugar

2 cups hazelnuts or walnuts

1A cup aIFpurpose flour

1V= tablespoons baking powder

Frosting:

1 pint heavy cream

_/2 cup plus 2 tablespoons sugar

1/4 cup plus 1 tablespoon

chocolate-flavor
drink mix

21/= teaspoons vanilla

1 teaspoon instant coffee

Makes 10 servings

Grease and flourtwo 9-inch round cake pans; line with wax
paper Combine eggs and sugar in blender; blend _ntil light

and fluffy. Add nuts; blend until finely chopped Add flour and
baking powder; blend until just mixed Pour into prepared

pans Bake 20 to 25 minutes on LOW MIX if wooden pick
inserted in center does not come out clean, let stand in oven

a few minutes to complete cooking Cool.
For frosting, combine remaining ingredients in medium bowl.

Beat until stiff. Frost cake and chill. Cake must be refrigerated

Per Serving:

Ca{odes: 561 Fat: 37 g
Protein: 9 g Cholesteror: 285 rng,
Carbohydrate: 52 g, Sodium: 216 mg

Sour Cream Pound Cake

4 cups all-purpose flour
2 teaspoons baking powder

1 teaspoon baking soda

11=teaspoon salt

2 cups sugar
1 cup margarine or butter, softened
4 eggs
1 teaspoon vanilla
2 cups dairy sour cream

1/2 cup sugar
1/4 cup finely chopped walnuts

2 tablespoons ground cinnamon

Makes 12 servings

Mix flour, baking powder, baking soda and salt in medium
bowl Set aside.. Beat 2 cups sugar and the margarine until

light and fluffy. Add eggs, one at a time, beating wetl after
each Mix in vanilla Stir in flourmixture alternately with sour
cream, beating after each addition until smooth Set aside..

Combine 11=cup sugar, the nuts and cinnamon. Pour half the
batter into well-greased 10-inch tube pan; sprinkle with half
of filfing. Repeat with remaining batter and filling

Bake 45 minutes on LOW MiX If wooden pick inserted in
center does not come out clean, }el stand in oven a few

minutes to complete cooking Cool 10 minutes; remove from
pan.. Cool completely on wire rack..

Per Serving:

Calories: 586 Fat: 28 9
Protein: 8 g Cholesterol: I09 mg

Carbohydrate: 77 g Sodium: 456 rag,

Classic Cranberry Tea Cake

3/4 cup margarine or butter, softened

1V= cups sugar

3 eggs

2_/2 teaspoons almond extract

3 cups all-purpose flour

1V= teaspoons baking powder

1% teaspoons baking soda

3/4 teaspoon salt

1'/2 cups sour cream

=/4 cup canned whole berry cranberry sauce

Makes 16 servings

Thoroughly grease and flour 12-cup fluted bundt cake pan.
With an electric mixer, beat margarine. Gradually add sugar
and beat until fluffy Add eggs, one at a time, beating well after

each addition.. Add extract.
Sift dry ingredients together and add alternately with the sour

cream. Fold in cranberries

Pour into prepared pan and bake on broiling trivet on LOW
MIX 35 to 45 minutes or unti_wooden pick inserted in center

comes out clean Allow to cool on counter 30 minutes. Turn
out onto plate and allow to finish cooling before glazing

Glaze:

_!4 cup powdered sugar
V2 teaspoon almond extract

2 teaspoons warm water

_1. cup toasted sliced almonds

Combine first 3 ingredients Drizzle on cake and top with
almonds.

Per Serving:

Calories: 350 Fat: 16 g
Protein: 5 g Cholesterol: 62 mg

Carbohydrate: 48 g Sodium: 360 mg

42

Apricot Pecan Oat Bran

Preserve Cake

3 cups all-purpose flour
1 teaspoon baking soda

1/= teaspoon ground allspice
V= teaspoon ground cinnamon
V= teaspoon ground nutmeg

2 cups sugar

_/4 cup margarine or butter, softened

4 eggs

1 cup buttermilk

V= teaspoon vanilla

2 cups preserves (combine 2 or more flavors)
2 cups chopped pecans

Makes 12 servings

Mix flour, baking soda, auspice, cinnamon and nutmeg.. Set
aside Beat sugar and margarine until tight and fluffy. Add
eggs, 1 at a time, beating well after each.rStir in flour mixture
alternately with buttermilk, beating well after each addition

until smooth Mix vanilla, preserves and pecans together

Fold mixture into batter until thoroughly blended
Pour into greased 10-inch tube pan. Bake 50 minutes on

LOW MIX. if wooden pick inserted in center does not come

out clean, let stand in oven a few minutes to complete
cooking Cool 10 minutes; remove from pan..Cool completely

on wire rack.

Per Serving:

Catorles: 647 Fat: 27 g
Protein: 8 g Cholesterol: 92 mg

Carbohydrate: 97 g Sodium: 278 mg

Muffins

_14cup whole wheat flour

1 cup oat bran

1/4 cup wheat germ

2 teaspoons baking powder

112cup orange juice
1!4 cup packed brown sugar

1 cup dried apricots, chopped
1 teaspoon grated orange peel

2 tablespoons vegetable oil

V= cup buttermilk

2 eggs

% cup chopped pecans

Makes I dozen muffins

Combine whole wheat flour, oat bran, wheat germ and
baking powder; set aside

P_aceorange juice insmall bowl. Microwave at HiGH (t00%)

1minute_ Add brown sugar, apricots and orange peel Cool

slightly,

Preheat oven to 400°F.. Combine oit, buttermilk and eggs in
large bowl Add apricot, orange and flour mixture. Stirjust to

combine ingredients.

Spoon batter into two 6-cup greased muffin pans. Sprinkle

with pecans.

Bake 15 to 20 minutes at 400"F or until tops spring back
when touched lightly with finger..

Per Serving:

Calories: t58 Fat: 6 g

Protein: 5 g Chofesterol: 46 mg

Carbohydrate: 25 g Sodium: 76 mg

Chocolate Chip Banana
Crumb Loaf

1 package (14 ounces) banana bread mix or

banana muffin mix

=14cup semisweet chocolate mini morsels

ingredients to complete mix

Crumb Topping:

_/2 cup chopped walnuts

V= cup all-purpose flour

2 tablespoons granulated sugar

2 tablespoons packed brown sugar
V. cup margarine or butter

M._kes 12 servings

Grease and flour 9 x 5-inch loaf pan_ For easy removal of
finished loaf, place a 2f/2 x 16-inch strip of wax paper
lengthwise in pan with both ends extending above top of pan.

Combine mix and morsels.. Prepare bread mix according to
package directions or muffin mix according to loaf pan
directions. Pour into prepared pan Combine remaining dry
ingredients in small bowl Cut in margarine until mixture

resembles coarse cn_mbs Top batter with this mixture
Bake 35 to 45 minutes on broiling trivet on LOW MIX If

wooden pick inserted in center does not come out clean, let

stand in oven a few minutes to complete cooking° Cool 5
minutes; remove from pan by lifting both ends of wa.xpaper..

Coot compieteEy on wire rack.

Per Serving:

Calories: 338 Fat: t 9 g,

Protein: 4 g, Cholesterol: 46 rag,

Carbohydrate: 40 g, Sodium: 245 mg

43

Coconut Oatmeal Pie

3 eggs, well beaten

1 cup packed brown sugar

=/3 cup granulated sugar
% cup quick*cooking oats
% cup shredded coconut

V= cup milk

2 tablespoons margarine or butter, melted
1 teaspoon vanilla

11=cup broken pecans

1 9-inch unbaked pie shell

Makes 8 servings

Preheat oven to 450°F. Combine all ingredients except
pecans in Iarge bowl Add pecans; mix well. Pour into pie
shell. Place pie on broiling trivet. Bake at 450°F_ 8 minutes,

then bake 15 minutes on "LOW MIX, 375°F. or until set..

* Necessary to change temperature on LOW MIX.

Per Serving:

Calories: 504 Fat: 25 g
Protein: 7 g, Cholesterol: 104 mg

Carbohydrate: 66 g, Sodium: 215 mg

Fudge Brownie Pie

V_ cup margarine or butter
3/4 cup packed brown sugar

1 tablespoon instant espresso coffee
3 eggs

1 bag (12 ounces) semisweet chocolate chips

V_ cup all-purpose flour

1 cup chopped pecans

1 9-inch unbaked pie shell

1V2 teaspoons rum extract

1 cup whipping cream, whipped stiffly

Chocolate sprinkles

Makes 12 servings

Cream margarine and brown sugar until fightand fluffy Stir
in espresso. Add eggs, one at a time, beating well after each

Place chips in 4-cup measure or small bowl.. Microwave at
MEDIUM (50%) until melted, 1 to 2 minutes, stirring 2 or 3
times, Stir chocolate, flour and pecans into butter, sugar, egg
mixture. Pour into pie shell

Bake 25 to 30 minutes on broiling trivet on LOW MIX.. Cool,
Fold rum extract into whipped cream_ Spread on top of pie
and decorate with sprinkles

Frozen Prepared Custard-Type Pies.

Preheat oven totemperature listedon package Place pieon

broiling trivet° Bake three4ourths of package time using LOW
MIX set at the package temperature,. If fil_ing is not set, let
stand in oven to complete cooking

Frozen Prepared Fruit Pies.

Do not preheat oven., Bake on broiling trivet.Use "HIGH MIX,
375_F Bake 8-inch, 35 minutes: 9-inch, 40 to 45 minutes

('Necessary to change temperature on HiGH MiX)

Harvest Fruit Pie

2 cups all-purpose flour
1 teaspoon salt

1 teaspoon ground cinnamon

% cup plus 2 tablespoons vegetable shortening

4 to 5 tablespoons cold water

ale cup sugar

V4 cup all-purpose flour
V= teaspoon ground cinnamon
V2 teaspoon ground nutmeg

6 cups sliced, peeled apples and pears
2 tablespoons margarine or butter
1 tablespoon milk
I tablespoon sugar

Makes 8 servings

Preheat oven to 400_FoCombine 2 cups flour, the salt and 1

teaspoon cinnamon in medium bow! Cut in shortening,
Sprinkle in water, 1 tablespoon at a time, until flour is

moistened,, Gather dough into bail; divide in half Roll each

half into 9-inch circle,, Ease ! circle into 9-inch pie pan

Combine 3/4cup sugar, 1/4cup flour, '/2 teaspoon cinnamon
and the nutmeg; mix with apples and pears Turn into pastry-
lined pan; dot with margarine. Cover with top crust Brush
crust with milk; sprinkie with l tablespoon sugar Trim, seaf

and flute, Cut small slits in top crust.

PIace on broiling trivet Bake 35 minutes on "HIGH M_X,

400°F or until juices begin to bubble

"Necessary to change temperature on HiGH MIX

Per Serving:

Calories: 469 Fat: 23 g
Protein: 4 g, CholesteroI: --

Carbohydrate: 63 g Sodium: 302 mg

Per Serving:

Calories: 480 Fat: 35 g

Protein: 5 g CholeSterol: 96 mg

Carbohydrate: 42 g Sodium: 168 mg

44

Caraway Rolls

Onion-Cheese Bread

1 package active dry yeast

V. cup warm water

1 cupcottage cheese

2 tablespoons sugar

1 tablespoon caraway seeds

1 teaspoon salt
V, teaspoon baking soda

1 egg, slightly beaten

2 cups all-purpose flour

Makes I dozen rolls

Dissolve yeast in warm water in large bowl Microwave
cottage cheese at HIGH (100%) until cheese is lukewarm,

about 20 seconds; add to yeast mixture.. Stir in sugar,
caraway seeds, salt, soda and egg. Slowly add flour° mixing
until dough cleans bowl.

Cover with damp ctoth. Place in oven, Let rise at ! 00°F_ until
double in bulk, 30 to 45 minutes Stir down dough, Divide
among two 6-cup greased medium muffin pans_ Let rise at

100OF until double in bulk, about 20 minutes,
Bake t5 minutes on LOW MIX or until tops spring backwhen

touched lightly with finger

Per Serving;

Calories: 116 Fat: 2 g
Protein: 5 g, Cholesterol: 26 mg

Carbohydrate: 19 g, Sodium: 287 mg

_h cup chopped onion (about I medium)

1 tablespoon margarine or butter

1V2 cups buttermilk baking mix

_1=cup milk

t egg, well beaten

_h cup shredded sharp Cheddar cheese

2 tablespoons snipped parsley or 1 tablespoon dried

parsley flakes

2 tablespoons margarine or butter

_/= cup shredded sharp Cheddar cheese

Makes 8 servings

Combine onion and 1 tablespoon margarine in small bowi_

Microwave at HIGH (100%) until onion is tender, about 2
minutes. Set onion aside.

Preheat oven to 400°F, Mix baking mix, milk and egg until just
moistened in medium bowE Stir in onion, V2cup cheese and
the parsley Spread in greased square baking pan, 8 x 8
inches Dot with 2 tablespoons margarine; sprinkle with '/2
cup cheese_ Bake at 400°F,, until wooden pick inserted in

center comes out clean, about 20 minutes.

Per Serving:

Calories: 210 Fat: 14 g,

Protein: 7 g Cholestero£ 50 mg

Carbohydrate: 15 g Sodium: 422 mg

Biscuits

Zucchini Muffins

1V2 cups all-purpose flour

V= cup sugar

1 teaspoon baking powder

11=teaspoon ground cinnamon
1!2 teaspoon salt

1 cup grated zucchini
V2 cup chopped walnuts
V2 cup raisins

1 egg

V= cup vegetable oil

Makes 1 dozen muffins

Combine dry ingredients in medium bowl. Mix in remaining
ingredients until just moistened Spoon batter into greased

medium muffin pans
Bake 20 to 24 minutes on *LOW MIX 400°F., or until tops

spring back when touched lightly with finger.,

"Necessary to change temperature on LOW MIX

Per Serving:

Calories: 204 Fat: 10 g
Protein: 3 g Cholesterol: 23 mg
Carbohydrate: 26 g Sodium: 125 rag,

5 cups all-purpose flour
3 tablespoons baking powder

3 tablespoons sugar
1 teaspoon salt

1 teaspoon baking soda
1 cup vegetable shortening
2 packages active dry yeast
2 to 4 tablespoons warm water
2 cups buttermilk

Makes 7 dozen biscuits

Combine dry ingredients. Cut in shortening untie mixture
resembles coarse crumbs Dissolve yeast in warm water

Add dissolved yeast and buttermilk to dry ingredients; mix
well Roll out desired amount on lightly floured surface to a

little over V2inch thick Cut with floured 2-inch biscuit cutter.
Preheat oven to 400°F. Place biscuits on lightly greased

baking pans. Let rise 10 minutes. Bake at 400=F 10 to 12
minutes or until go_den brown.

Note: Dough can be refrigerated I week in an air-tight

plastic bag

Per Serving:

Calories: 54 Fat: 3 g

Protein: 1 g ChotesteroE: --

Carbohydrate: 7 g Sodium: 78 mg

45

No-Knead

Hearty Cheese

Cheddar Dill Bread

2V2 to 3 cups all-purpose flour

1 tablespoon sugar
2 teaspoons dill weed

1 teaspoon dill seeds
1 teaspoon salt

V4 teaspoon baking soda

1 package active dry yeast
1 cup small-curd cottage cheese

V4 cup water

1 tablespoon margarine or butter
1 egg
2 cups shredded sharp Cheddar cheese
1 egg, sllghtiy beaten

Poppy seeds

Makes one 8-inch round loaf,

16 servings

Combine 1 cup of flour, sugar, dill weed, dill seeds, salt,
baking soda and dry yeast in large mixing bowl.

Combine cottage cheese, water and margarine in 2-cup

glass measure Microwave at HIGH (100%) 2 minutes. Add

cottage cheese mixture, egg and Cheddar cheese to dry
ingredients. Stir wefl Add enough flour to make a stiff dough.

Soak a cloth with hot water, wring it out and place it over
mixing bowl. Let dough rise in oven at *SLOW COOK 100°F.

until double in size, about 1hour.
Grease well an 8-inch round cake pan. Place in pan bottom

awax paper, circle cut to fit. Place a strip of wax paper, 2V2
x 25 inches, around pan edge,. Grease both wax paper circle
and strip. Stir dough down and put in prepared pan, patting
the dough to smooth it. Let dough rise in 100°F_ oven until

double in size, 35 to 45 minutes
Brush bread lightly with beaten egg and sprinkle top with

poppy seeds. Bake 25 to 35 minutes on broiling trivet on LOW
MIX.. Remove from pan.. Coot on wire rack.

* Necessary to change temperature on SLOW COOK.

Per Serving:

Calories: 168 Fat: 7 g,,
Protein: 8 g. Cholesterol: 51 rag.
Carbohydrate: !7 g. Sodium: 319 mg,

Caraway Bread

63/4 cups all-purpose flour

3 tablespoons sugar

21/= teaspoons salt

V_ teaspoon baking soda

1 package rapid rise yeast
2 teaspoons caraway seeds
1 cup milk

1 cup water

1/3 cup margarine or butter

13/4 cups grated sharp Cheddar cheese

1/4 cup melted margarine or butter (for greasing)

Makes 2 loaves,

24 servings

Set aside 1 cup of flour. In large bowl, mix remaining flour,
sugar, salt, baking soda, yeast and caraway seeds,. Heat
milk, water and 1/3 cup of margarine until hot to touch,
approximately 2V=to 3 mintues on MEDIUM (50%); stir into
dry ingredients. Mix in only enough reserved flour to make

soft dough. Turn out onto lightly floured surface; knead until
smooth and elastic, about 8 to 10 minutes, Cover; let dse 10

minutes,

Divide dough in half; roll half into a 15 x 9-inch rectangle.

Sprinkle 3h cup of grated cheese evenly over dough. Roll
tightly from short end toother Pinch dough together at ends

and along seam Repeat with second half of dough,

Brush tops of ioaves with melted margarine and spdnkle top
with 2 tablespoons from the remaining cheese° Press gently
on top of loaves Place each loaf in a buttered 8V2x 41/2x 2-

inch loaf pan. Let rise in oven on "SLOW COOK 100°F. 40
minutes,

Bake 25 to 30 minutes on LOW MIX until golden brown.

Remove from pans and cool on wire racks.

" Necessary to change temperature on SLOW COOK

Per Serving:

Catofies: 216 Fat: 8 g
Protein: 6 g, Cholestemt: 9 rag,

Carbohydrate: 30 g Sodium: 343 mg.

Beer Muffins

4 cups buttermilk baking mix

1 can (12 ounces) beer

2 tablespoons sugar

Makes ! dozen muffins

Preheat oven to400 oF Combine aHing redients in large bowl.
Spoon batter into two 6-cup greased medium muffin pans.

Bake 15 to 20 minutes at *LOW MIX 400°F. or until golden

brown,

* Necessary to change temperature on LOW MiX_

Per Serving:

Calories: 200 Fat: 6 g,

Protein: 3 g, Cholesterol:

Carbohydrate: 30 g Sodium: 520 rag,

46

ACCESSORY

li ......................................

*Great recipes

Reliable microwave reference guide

*Step-bZ-step easy to follow instructions

I_Nutritional information for each recipe

_M_ny color photos

_Helpful tips &_d special techniques

_£_rable wipe clean soft cover with 128 8 1/2" X ii" pages

ooio_jalooIooooQQQooooolooooee_oo,Buooomoooeeloom6oQoooloo

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47

AUTO-TOUCH ®GUIDE

, For more complete information and safety

SET CLOCK

If 88:88 is in display, first touch
STOP/CLEAR

1.Touch AUTO START/CLOCK pad

2.Enter correct time of day by
touching numbers in sequence

(Ex: 12:30)

&Touch AUTO START/CLOCK pad

again

:ooFI!_5oFI_

FYT-6q

)recautiqns, refer to the inside instructions.

COMPU COOK MICRO

1.Touch MICRO pad _._

2 Select desired CompuCook

Micro setting (Ex: touch 1 tO I .!_I
cook baked potatoes.)

3 Touch numoer pad for quantity i_

(Ex: 2 for two ootatoes )

4 Touch START.

MICROWAVE COOKING

High Power Cooking
I Enter cooking time by touching

number pads,
(Ex: 1 min 30 sec )

2.,Touch START

Variable Power Cooking
1After Step 1 above. Touch POWER

LEVEL pad

2 Sele_ power level [Ex: 5 for 50%)t _ I

and START t . .

li 3

I START j

I-_.1

START

PREHEAT AND COOK WITH

CONVECTION

t Touch CONVEC pad

2 Enter desired preheat

temperature, (Ex 325°F)

3 Enter cooking time by touching

number pads (Ex 20 min )

4 Touch START

AUTOMATIC MIX
COOKING

1 Enter cooking time by touching

number pads (Ex 25 rain )

2 Touch LOW/MIX BAKE or HIGH

MIX/ROAST.

3 Touch START.

BROILING

1 Enter desired time by

touching number pads

(Ex. 14 min )
2 Touch BROIL No food in oven
3 Touch START

4 When oven signals, put food in

oven Touch START

•Carousel and AutorTouch are t_gisteredtrademarks of SharpElectronics Corporat on

2 0 0'

_'_50F 450'F 450"F i 0

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L lOW MIX j

STAR i I

1 Baked potatoes

2 Fresh vegetables
3 Frozen main dish

4 Dinner plate reheat
5 Pasta!casserole reheat

COMPU COOK CONVEC

I Touch CONVEC pad

I

2, Select desired Compucook

Convec setting (Ex: Touch 3 for
turkey breast)

3 Touch number pad for weight

(Ex: 5 and 0 for 50 Ibs )

4 Touch START

I Broiled hamburgers 1 to 8 pieces

2 Broiled chicken pieces 0.5 to 3,0 tbs.

3 Turkey breast 3,0 to 6.0 lbs.

4 Roast pork 2.0 to 3.5 lbs.
5 Bundt cake

COMPU DEFROST

1 Touch COMPU DEFROST pad for

a 5 ib,, increase per touch
(Ex: 2 5 tbs steak )

2 During defrosting, oven will stop

Check food
Touch START to continue

defrosting

Ground meat 0.5 to 3.0 Ibs.
Chicken pseces 0.5 to 3.0 Ibs.
Steaks, chops, fish 0.5 to 4.0 tbs.

Chicken, whole 2.5 to 6.0 lbs.
Roasts 2.5 to 6,0 Ibs.

j _TAI,Yt"

1 to 4 reed

I 1 to 4 cups

6-8!9-1t/12q4!15q 6oz,
Regular/SmalVBig

1 to 4 cups

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SHARR :

SHARp ELECTRONICS CORPORATION

-" Sharp Plaza, Mahw&h, New Jersey 07430-2135
LSHARP CORPORATION . •

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