Sharp R-880B User Manual

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DOUBLE GRILL CONVECTION MICROWAVE OVEN

OPERATION MANUAL

MODEL R-880B

Info Display

INTRODUCTION

INFO DISPLAY COOKING SYSTEM

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

The manual is divided into two sections:

1. OPERATION (P2~P27) This section describes your oven and teaches you how to use all the features.

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

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

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

CONTENTS Page

Introduction 1

Important Safety Instructions 2

Installation Instructions 4

Oven Diagram 4

Connecting Plug 5

Operation of Touch Control Panel 6

Control Panel Display 6

Touch Control Panel Layout 6

Before Operating 7

Getting Started 7

Clock Setting 7

Stop/Clear 7

To Cancel Program 7

Microwave Cooking 8

Microwave Time Cooking 8

Sequence Cooking 9

Instant Cook 9

Heating without Food 10

Convection Cooking 10

To Cook by Convection 10

To Preheat and Cook by Convection

Convection and Microwave Cooking 12

Preheating 13

Grill Cooking 14

Mix Cooking 15

Automatic Operations 16

Notes for Automatic Operations 16

Sensor Instant Action 16

Reheat Sensor 17

Convenience/Pizza 18

Multi Cook 19

Easy Defrost 20

Other Convenient Features 21

Help 21

Less/More Setting 24

Increasing/Decreasing Time 25

Alarm 25

Care and Cleaning 26

Service Call Check 27

Specifications 27

Guarantee 28

Cooking Guides 1 –

IMPORTANT SAFETY INSTRUCTIONS

Warning

To avoid the danger of fire

1. The microwave oven should not be left unattended

during operation. Power levels that are too high or cooking times that are too long may overheat foods resulting in a fire.

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

cabinet.

3. The electrical outlet must be readily accessible so

that the unit can be unplugged easily in an emergency.

4. The

5. It is recommended that a separate circuit serving

6. Do not place the oven in areas where heat is

7. Do not install the oven in an area of high humidity

8. Do not store or use the oven outdoors.

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

10. Use only microwave-safe

11.

12.

13. Do not place flammable materials near the oven or

14. Do not block the ventilation openings.

15. Remove all metallic seals, wire twists, etc., from

16. Do not use the microwave oven to fry with oil or heat

17. To make

18. Do not store food or any other items inside

19. Check the settings after you start the oven to

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

AC power supply must be 220V, 50Hz.

only this appliance be provided.

generated. For example, close to a conventional oven.

or where moisture may collect.

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

containers and utensils.

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

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

ventilation openings.

food and food packages. Arcing on metallic surfaces may cause a fire.

oil for deep frying. The temperature can not be controlled and the oil may catch fire.

popcorn, use only special microwave

makers.

the oven.

ensure the oven is operating as desired.

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

To avoid the possibility of injury

Do not operate the oven if it is damaged or

1. malfunctioning. Check the following before use. (1) The door (not warped) (2) The hinges and safety door latches

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

2. The oven must be adjusted or repaired by a qualified service technician trained by SHARP. Do not operate the oven with the door open

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

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

5. the door seals and sealing surfaces.

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

PACEMAKERS should check

To avoid the possibility of electric shock

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

2. Never spill or insert any objects into the door lock openings or ventilation openings. In the event of a spill, turn off and unplug the oven immediately, and call a SHARP service agent.

3. Do not immerse the power supply cord or plug in water or any other liquid.

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

5. Keep the power supply cord away from heated surfaces.

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

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

To avoid the possibility of explosion and sudden boiling

1. Never use sealed containers. Remove seals and lids before use. Sealed containers can explode due to a build up of pressure even after the oven has been turned off. When boiling water or other liquids, use a wide-

2. mouthed container to allow bubbles to escape. It is advisable to insert a glass rod or other similar utensil to prevent sudden boiling (resulting in splashing or burning). Do not cook eggs in their shells. They may

3. explode. The explosion may damage the oven or injure yourself. To cook or reheat eggs which have not been scrambled or mixed, pierce the yolks and whites, or the eggs may explode. Shell and slice hard boiled eggs before reheating them in the microwave oven. Pierce the skin on such foods as potatoes,

4. sausages and fruit before cooking, or they may explode.

To avoid the possibility of burns

1. Do not touch the cavity around the oven lamp after cooking. This part will become hot when the oven lamp is on. Whenever the top heater, bottom heater or convection symbols are displayed the turntable, turntable support, racks, oven door, outer cabinet, oven cavity and especially bottom heater will become very hot. To prevent yourself from getting burnt use thick oven mittens.

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

3. Always when opening it to avoid burns from escaping steam and heat. Slice stuffed baked foods after heating to

4. release steam and avoid burns. Stir the food and the contents of cooking contain-

5. ers, and giving them to infants, young children or elderly people to avoid internal burns.

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

open containers, popcorn makers, oven

stand back from the oven door

test their actual temperature before

To avoid misuse by children

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

2. Children should use ovens only under the vision of adults. Do not lean or swing on the oven door. Do not

3. play with the oven or use it as a toy. Young children should be supervised to ensure that they do not play with the oven.

super-

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

Other warnings

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

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

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

Caution

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

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

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

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

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

6. Do not use plastic containers for microwaving if the oven is still hot from using the CONVECTION, GRILL, MIX, PREHEAT, MULTI COOK or CONVENIENCE/PIZZA mode. Because they may melt. Plastic containers must not be used during above mode unless the container manufacturer says they are suitable.

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

home food preparation only. It is

- To prevent trouble with the oven or damage.

Note

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

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

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

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

INSTALLATION INSTRUCTIONS

1. Remove all packing materials from the oven cavity. Check the unit for any damage, such as a misaligned door, damaged door seals around the door or dents inside the oven cavity or on the door. If there is any damage, please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED BY SHARP and repaired, if necessary.

2. Accessories provided

1) Turntable tray

2) Roller stay

3) Low rack

3. Since the door may become hot during cooking, you should place or mount the oven so that the bottom of the oven is 80 cm or more above floor. You should also keep children away from the door to prevent them burning themselves.

4. Ensure that the bottom heater is in the lowest position as shown in the OVEN DIAGRAM below (never touch or move the bottom heater while it is hot). Then fit the turntable support to the turntable motor shaft on the floor of the oven cavity. And place the turntable on the turntalbe support. Make sure the turntable and turntable support are centrally located and locked together. NEVER operate the oven without the turntable support and turntable.

5. The oven should not be installed in any area where excessive heat and steam are generated, for example, next to a conventional oven unit. The oven should be installed so as not to block ventillation openings. Allow at least 40 cm on the top of the oven for free air space.

6. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal injury for failure to observe the correct electrical connecting procedure. The A.C. voltage must be single phase 220V, 50Hz.

7. Before using top or bottom heater for the first time, operate the oven without food for 20 minutes using both heaters. This will allow the oil that is used for rust protection to be burned off.

4) High rack

5) Combined operation manual and cookbook

OVEN DIAGRAM

6780

1.Oven lamp (It will light during the cooking.)

2.Top grill heater (top heater)

3.See through door

4.Door hinges

5.Door safety latches

6.Door seals and sealing surfaces

7.Bottom grill heater (bottom heater)

8.Oven cavity

Warning:

The accessories will become very hot whenever the top heater, bottom heater or convection symbols are lighted in the display and use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

9.Turntable motor shaft

10.Ventilation openings

11.Waveguide cover

12.Door open button

13.Control panel

14.Digital readout

15.Power supply cord

16.Outer cabinet

17.Turntable

18.Turntable support

19.Ventilation slit

Metal racks——High and low The racks are for Grill, Mix, Convection and recommended automatic operations.

CONNECTING PLUG

You must connect a 3 pin plug to the power supply cord.

WARNING - THIS APPLIANCE MUST BE EARTHED.

If you are unsure how to do this get help from an electrician. IMPORTANT - The wires in the mains cable are colour coded as follows:

green and yellow stripes = earth

blue = neutral

brown = live The wire terminals or screws in your plug may not be marked in the same way as the wires, so to be quite sure you have wired the plug properly you should connect the wires as follows:

green and yellow striped wire to the terminal marked

Eor

or coloured green or coloured green and yellow

blue wire to the terminal marked

Nor coloured black or coloured blue

brown wire to the terminal marked

Lor coloured red or coloured brown

Make sure the terminal screws are properly tirhtened and the power supply cord is held tightly by the cable grip where it enters the plug.

Link most appliances in your house, your oven must be connected to a single phase 220 volt, 50 Hz alternating current supply. If you have any doubts about your electrical supply ask a qualified electrician.

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

OPERATION OF TOUCH CONTROL PANEL

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

Control Panel Display

1. TOP HEATER SYMBOL The symbol will light when the top heater is in use.

2. BOTTOM HEATER SYMBOL The symbol will light when the bottom heater is in use.

COOK HELP

123

Control Panel Display

Touch Control Panel Layout

MULTI COOK PAD Press to select Multi Cook mode.

REHEAT SENSOR PAD

Info Display

Press to select 3 popular Reheat menus.

GRILL PAD Press to select grill cooking.

MIX PAD Press to select mix cooking.

Indicator

MULTI

COOK

REHEAT SENSOR

3. CONVECTION SYMBOL The symbol will light during convection cooking.

HELP PAD Press to select auto start, information guide on/off, child lock, demonstration modes or info on pads. Press to obtain cooking information.

HELP

CONVENIENCE/PIZZA PAD

CONVENIENCE

/PIZZA

EASY

DEFROST

Press to select 6 popular menus.

EASY DEFROST PAD Press to defrost meat by entering weight.

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

MORE( ), LESS( ) PADS Press to adjust the doneness of food in one minute increments during cooking or to increase/decrease the time whilst programming the automatic opertions.

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

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

SENSOR INSTANT ACTION

Fresh

Vegetables

Frozen

Vegetables

MIX GRILL CONVEC PREHEAT

LESS

40°C

180°C

STOP

CLEAR

70°C

200°C

Reheat Pie

Rice

POWER

LEVEL

130°C

220°C

CLOCK

Jacket Potato

Pasta

150°C

160°C

230°C

250°C

INSTANT COOK

START

SENSOR INSTANT ACTION PADS Press once to cook or reheat 6 popular menus.

CONVEC PAD Press to select convection cooking.

PREHEAT PAD Press to preheat the oven prior to cooking.

INSTANT COOK/START PAD Press once to cook for 1 minute on HIGH or increase by 1 minute multiples each time this pad is pressed during manual cooking. Press to start oven after setting programs.

CLOCK PAD Press to set clock time.

BEFORE OPERATING

* This oven is preset with the INFORMATION GUIDE ON.

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

* When you become familiar with your oven, the information guide can be turned off. Check page 22.

Getting Started

Step

Plug the oven into a power point and switch on the power.

Ensure the oven door is closed.

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

Procedure Pad Order Display

Clock Setting

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

Step

Press the CLOCK pad.

Procedure Pad Order Display

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

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

STOP

CLEAR

Only the dots will remain.

CLOCK

(operation guide off: )

The dots (:) will flash on and off.

Press the CLOCK pad again.

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

CLOCK

Stop/Clear

Press the STOP/CLEAR pad once to:

1.Stop the oven temporarily during cooking.

2.Clear if you make a mistake during programming.

3.Clear the message on the display after cooking.

To Cancel a Programme During Cooking

Press the STOP/CLEAR pad twice.

MICROWAVE COOKING

Microwave Time Cooking

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

Power level

Approximate percentage of microwave power

Examples of foods typically cooked on different microwave power levels

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

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

Step

Enter desired cooking time.

Procedure

–

LOW HIGHMEDIUM

–

10% 70% 100%

Keeping food warm

–

M•LOW M•HIGH

–

30%

Defrosting Softening butter

–

50%

–

Casseroles

–

Pad Order Display

–

Seafood

–

Cakes Muffins Slices

–

Fruit

–

Vegetables

–

Rice/Pasta

–

Press the INSTANT COOK/START pad.

To lower the power press the POWER LEVEL pad once. Note the display will indicate “HIGH”. To lower to “M•HIGH” press the POWER LEVEL pad again. Repeat as necessary to select “MEDIUM”, “M•LOW” or “LOW”

power levels. * Suppose you want to cook Fish Fillets for 10 minutes on MEDIUM power.

Step

Procedure Pad Order Display

INSTANT COOK

START

COOK

The timer begins to count down.

Enter desired cooking time.

Select power level by pressing the POWER LEVEL pad as required (for MEDIUM press

three times).

Press the INSTANT COOK/START pad.

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

POWER

LEVEL

INSTANT COOK

START

x 3

COOK

The timer begins to count down.

Sequence Cooking

Your oven can be programmed up to 4 automatic cooking sequences, switching from one variable power setting to another automatically. Note that POWER LEVEL must be entered first when programming sequence cooking. * Suppose you want to cook for 10 minutes on MEDIUM followed by 5 minutes on HIGH.

Step

Procedure Display

Pad Order

Select microwave cooking and desired power level by pressing the POWER LEVEL pad (for

MEDIUM press three times).

Enter desired cooking time.

For second sequence, select microwave cooking and power level (for HIGH press

the POWER LEVEL pad once)

Enter desired cooking time for the second

sequence.

Press the INSTANT COOK/START pad.

POWER

LEVEL

x 3

POWER

LEVEL

INSTANT COOK

START

COOK

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

COOK

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

Instant Cook™

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

Step

Press the INSTANT COOK/START pad.

Procedure Display

Pad Order

INSTANT COOK

START

COOK

Within one minute of closing the door.

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

The timer begins to count down.

HEATING WITHOUT FOOD

Before the first use and after cleaning the top and bottom heaters must be conditioned. The procedure involves heating the heaters for a period of 20 minutes. You may notice some smoke and odour during this process, the oven is not out of order. Follow the procedure below.

Step

Ensure that no food is in the oven.

Press the GRILL pad three times.

Enter the heating time (20

min.).

Press the INSTANT COOK/ START pad. IMPORTANT: During this operation, some smoke and odour

will occur. Therefore open the windows or run the ventillation fan in the room.

Open the door to cool the oven cavity. The cooling fan will remain on until the oven cavity has cooled. WARNING: The oven door, outer cabinet, turntable and oven cavity will be hot to PREVENT BURNS

allow the oven to cool.

Procedure

Pad Order

GRILL

INSTANT COOK

START

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

Display

COOK

CONVECTION COOKING

Please consult your Convection Microwave Cookbook for more specific cooking instructions and procedures.

To Cook by Convection

Your Convection Microwave Oven can be programmed for ten different convection cooking temperatures up to 99 minutes, 99 seconds. * Suppose you want to cook for 20 minutes at 180°C.

Step

Place turntable in the oven. Press the CONVEC pad.

Enter desired temperature.

Enter desired cooking time.

Procedure

Pad Order

CONVEC

180°C

Display

(Operation guide off :

)

Press the INSTANT COOK/ START pad.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially the bottom heater will become very hot, use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

Helpful Hints:

If you are cooking and wish to check the temperature you have programmed, simply press the CONVEC pad. The programmed temperature will be displayed as long as CONVEC pad is pressed.

INSTANT COOK

START

COOK

The timer begins to count down to zero. When timer reaches zero, all indicators will go out and the oven will "beep". END will appear on the display. The cooling fan will remain on until the oven cavity has cooled.

To Preheat and Cook by Convection

* Suppose you want to preheat the oven to 200°C then cook for 20 minutes at 200°C.

Step

Press the PREHEAT pad.

Procedure Display

Press desired preheat temperature pad.

Press the CONVEC pad.

Press desired cooking temperature pad.

Enter desired cooking time.

Pad Order

PREHEAT

200°C

CONVEC

200°C

(Operation guide off : )

(Operation guide off :

PREHEAT COOKING

)

Press the INSTANT COOK/START pad.

When "ADD FOOD" is displayed, the

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

Open the door. Place food in oven.

Close the door.

Press the INSTANT COOK/START pad.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially the bottom heater will become very hot, BURNS.

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT

INSTANT COOK

START

INSTANT COOK

START

COOK

will be displayed repeatedly. When preheat is over, the oven will "beep" 4 times and ADD FOOD will be displayed.

PRESS START will be displayed.

COOK

The timer begins to count down to zero.

Convection and Microwave Cooking

Your oven can be programmed to combine convection and microwave cooking operations. * Suppose you want to roast chicken pieces for 15 minutes at 180°C and then cook at 8 minutes on MEDIUM.

Step

Press the CONVEC pad.

Procedure Pad Order Display

Enter desired convection temperature.

Enter desired convection cooking time.

Select microwave cooking and power level by pressing the

POWER LEVEL pad as required (for MEDIUM press three times.)

Enter desired microwave cooking time.

Press the INSTANT COOK/START pad.

CONVEC

180°C

POWER

LEVEL

x 3

INSTANT COOK

START

(Operation guide off: )

COOK

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

COOK

The timer begins to count down to zero.

Do not use plastic (non-heat proof) cookware if combining Convection and Microwave mode.

Warning:

PREHEATING

For best results, preheat to the required temperature with the turntable in the oven. Add food after preheating. * To preheat the oven to 200°C

Step

Press the PREHEAT pad.

Procedure Display

Pad Order

PREHEAT

(Operation guide off: )

Select preheating temperature.

Press the INSTANT COOK/ START pad.

Preheat is over. If the oven door is not opened, the oven will automatically hold at the preheat temperature for 30

minutes.

After preheating, Suppose you want to cook profiteroles for 20 minutes on convection 200°C.

Open the door and place food. Close the door.

200°C

INSTANT COOK

START

COOK

Press the CONVEC pad.

Enter desired temperature.

Enter desired cooking time.

CONVEC

(Operation guide off: )

200°C

Press the INSTANT COOK/ START pad.

If you are in the process of preheating and wish to check the actual oven temperature, simply press the CONVEC pad. The actual oven temperature will be displayed as long as the CONVEC pad is pressed. If the oven temperature is below 40°C at this time,

Warning:

INSTANT COOK

START

will be displayed.

COOK

The timer begins to count down.

GRILL COOKING

Your oven has three grill cooking modes. Select the desired grill mode by pressing the GRILL pad.

For the top heater mode, press the GRILL pad once. For the bottom heater mode, press the GRILL pad twice. For the top and bottom heaters mode, press the GRILL pad three times.

It is not necessary to preheat for grill cooking.

* Suppose you want to cook for 20 minutes using the top and bottom heaters.

Step

Press the GRILL pad three times.

Procedure Pad Order Display

Enter desired cooking time.

Press the INSTANT COOK/START pad.

When the timer reaches about 2/3 of the way through the cooking time, open the door and

turn over the steak. And then close the door.

Press the INSTANT COOK/START pad.

GRILL

x 3

INSTANT COOK

START

INSTANT COOK

START

COOK

The timer begins to count down.

COOK

The timer begins to count down again. When it reaches zero, all indicators will go off and the oven will "beep". The cooling fan will remain on until the oven cavity has cooled.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially the bottom heater will become very hot, BURNS.

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT

MIX COOKING

Your oven has four preprogrammed settings that make it easy to cook with both grill heaters and microwave.

Select the desired mix setting by pressing the MIX pad. It is not necessary to preheat for the mix cooking.

The times

Setting

HIGH MIX TOP GRILL

LOW MIX TOP GRILL

HIGH MIX BOTTOM GRILL

LOW MIX BOTTOM GRILL

* Suppose you want to for 6 minutes on LOW MIX TOP GRILL.

Step

Press the MIX pad twice.

Procedure

Enter desired cooking time.

pressing MIX pad

Once

Twice

three times

four times

Pad Order Display

MIX

x 2

Preset programme

Microwave

power

70%

50%

10%

Grill heater

Top heater

Bottom heater

Press the INSTANT COOK/START pad.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially bottom heater will become very

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

hot,

INSTANT COOK

START

COOK

The timer begins to count down. When it reaches zero, all indicators will go off and the oven will "beep". END will appear on the display. The cooling fan will remain on until the oven cavity has cooled.

AUTOMATIC OPERATIONS

Notes for Automatic Operations

1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth or paper towel prior to cooking on SENSOR INSTANT ACTION or REHEAT SENSOR.

2. After oven is plugged in, wait 2 minutes before using SENSOR INSTANT ACTION or REHEAT SENSOR.

3. ERROR will be displayed if: (a) more or less than the quantity or weight of foods suggested in the MULTI COOK, CONVENIENCE/PIZZA

or EASY DEFROST MENU GUIDE are programmed when the START pad is pressed. To clear, press the STOP/CLEAR pad and reprogramme.

(b) the door is opened or the STOP/CLEAR pad is pressed until the cooking time is displayed. To clear, press

the STOP/CLEAR pad and cook manually. Refer to manual cooking charts in RECIPES section.

4. When using the automatic features (SENSOR INSTANT ACTION, REHEAT SENSOR, MULTI COOK, CONVENIENCE/PIZZA, EASY DEFROST), carefully follow the details provided in each MENU GUIDE to achieve the best result. If the details are not followed carefully, the food may be overcooked or undercooked or ERROR may be displayed.

5. When cooking small quantities of food on SENSOR INSTANT ACTION or REHEAT SENSOR, the food may be cooked without displaying any remaining cooking time.

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

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

8. To change the final cooking or defrosting result from the standard setting, press the MORE( pad prior to pressing the each automatic operation pad. See page 24.

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

Sensor Instant Action

) or LESS( )

Fresh

Vegetables

Frozen

Vegetables

Reheat Pie

Rice

Jacket Potato

Pasta

Press once to cook 6 popular menus. Follow the details provided in SENSOR INSTANT ACTION MENU GUIDE on page 4 - 5 in the cooking guides.

* Suppose you want to cook 1.0 kg Fresh Vegetables.

Step

Procedure

Press the SENSOR INSTANT ACTION pad for Fresh Vegeta-

Pad Order

Fresh

Vegetables

Display

COOK

bles (within 1 minute of closing the door).

COOK COOK

*When the sensor detects the

vapour from the food, the remaining cooking time will appear.

(eg. remaining cooking time is approximately. 1 min.42 sec.)

The timer begins to count down. When the cooking time reaches zero, STAND, COVERED, 1-5MIN, STIR, ENJOY YOUR, VEGETABLES will be displayed.

NOTE:

You can get a cooking hint by pressing the HELP pad before pressing the desired SENSOR INSTANT ACTION pad. See page 24.

COOK

Reheat Sensor

REHEAT SENSOR

1.Dinner Plate

2.Reheat Pizza

3.Casseroles/Canned Food

* Suppose you want to reheat 1 serve of Dinner plate.

Step

Procedure Pad Order Display

Press the REHEAT SENSOR pad.

Select food category for Reheat Sensor. Press 1 to reheat Dinner Plate.

If you require a cooking hint, press the HELP

pad.

Press to select 3 popular reheat menus. Follow the details provided in REHEAT SENSOR MENU GUIDE on page 6 in the cooking guides.

REHEAT SENSOR

(Operation guide off:

HELP

HELP HELP

)

Press the INSTANT COOK/START pad.

* When the sensor detects the vapour from

INSTANT COOK

START

the food, the remaining reheating time will appear. (eg. remaining reheating time is approximately 1 min.)

NOTE:

You can get a cooking hint whenever HELP is lit in the display. See page 24.

COOK HELP

The timer begins to count down. When the cooking time reaches zero, STAND, COVERED 2MIN, ENJOY YOUR, DINNER will be displayed.

Convenience / Pizza

1.Frozen Pizza

CONVENIENCE

/PIZZA

* Suppose you want to cook 0.5 kg Frozen Pizza.

Step

Press the CONVENIENCE / PIZZA pad.

2.Fresh Pizza

3.Fries

Procedure Pad Order Display

4.Frozen Pasta

5.Crumbed Fish

6.Finger Food

Select food category for Convenience / Pizza.

Press 1 to cook Frozen Pizza.

Enter the weight.

Press the INSTANT COOK/START pad.

Press to select 6 popular menus. Follow the details provided in CONVENIENCE / PIZZA MENU GUIDE on page 7 in the cooking guides.

CONVENIENCE

/PIZZA

(Operation guide off: )

INSTANT COOK

START

The timer begins to count down. When the cooking time reaches zero, ENJOY YOUR, PIZZA will be displayed repeatedly.

HELP

COOK HELP

NOTE:

You can get a cooking hint whenever HELP is lit in the display. See page 24.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially bottom heater will become very hot,

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

Multi Cook

1.Roast Beef

MULTI

COOK

* Suppose you want to cook 1.0 kg Roast Beef (Medium).

Step

Press the MULTI COOK pad.

2.Roast Lamb

3.Roast Chicken

Procedure Pad Order Display

4.Roast Pork

5.Grilled Steak/Chops

6.Grilled Chicken Pieces

Select food category for Multi Cook. Press 1 to cook Roast Beef.

Enter the weight.

Press the INSTANT COOK/START pad.

INSTANT COOK

Press to select 6 popular Grill and Mix cooking menus. Follow the details provided in MULTI COOK MENU GUIDE on page 8 - 9 in the cooking guides.

MULTI

COOK

(Operation guide off:

HELP

START

The timer begins to count down. The oven will "beep" 4 times and will stop. TURN BEEF, OVER will be displayed repeatedly.

COOK HELP

)

Open the door. Turn over the meat. Close

the door.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

NOTE:

You can get a cooking hint whenever HELP is lit in the display. See page 24.

Warning:

The oven cavity, door, turntable, turntable support, racks, dishes and especially bottom heater will become very hot,

use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

PRESS START will be displayed repeatedly.

COOK HELP

When the cooking time reaches zero, STAND, COVERED, 515MIN, FOIL, ENJOY YOUR, BEEF will be displayed repeatedly.

Easy Defrost

EASY

DEFROST

The Easy Defrost feature allows you to defrost meats by entering weight. Follow the details provided in EASY DEFROST MENU GUIDE on page 0 in the cooking guides.

* Suppose you want to defrost 2.0 kg of Poultry.

Step

Procedure Pad Order Display

Press the EASY DEFROST pad.

Press number pads to enter weight.

Press the INSTANT COOK/START pad.

EASY

DEFROST

INSTANT COOK

START

HELP HELP

(Operation guide off: )

HELP

COOK

HELP

COOK HELP

The cooking time will begin counting down. The oven will “beep” 4 times and will stop. REMOVE, DEF-, ROSTED, PORTION, TURN FOOD, OVER, SHIELD EDGES, OR, WARM, PORTION will be displayed repeatedly.

Open the door. Turn over meat.

Close the door.

Press the INSTANT COOK/START pad.

INSTANT COOK

START

NOTE:

You can get a cooking hint whenever HELP is lit in the display. See page 24.

PRESS START will be displayed repeatedly.

COOK

HELP

COOK HELP

The cooking time will begin counting to zero, when it reaches zero, the oven will “beep”. STAND, COVERED, 5-50MIN, FOIL will be displayed repeatedly.

OTHER CONVENIENT FEATURES

Help Feature

HELP

The HELP feature has 6 different programs.

Auto Start

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

Step

Press the HELP pad.

Procedure

Pad Order

Display

HELP

Press the number 1 pad.

Enter the desired start time.

The dots (:) will flash on and off.

Press the CLOCK pad.

CLOCK

Set the desired cooking mode. (for microwave cooking on MEDIUM,

press the POWER LEVEL pad 3 times)

Enter the desired cooking time.

POWER

LEVEL

Press the INSTANT COOK/START pad.

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

INSTANT COOK

START

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

COOK

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

Information Guide On/Off

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

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

Step

Press the number 2 pad.

Procedure

Press the STOP/CLEAR pad.

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

Step

Press the INSTANT COOK/START pad.

Procedure

Child Lock

Pad Order

STOP

CLEAR

Pad Order

INSTANT COOK

START

Display

The time of day will appear in the display.

Display

The time of day will appear in the display.

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

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

Step

Press the number 3 pad.

Procedure

Pad Order

Display

Press the INSTANT COOK/START pad.

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

INSTANT COOK

START

The time of day will appear in the display.

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

Step

Press the STOP/CLEAR pad.

Procedure Pad Order Display

STOP

CLEAR

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

Demonstration Mode

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

* To demonstrate. After step 1 for Auto start.

Step

Press the number 4 pad.

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

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

INSTANT COOK

START

Then DEMO,SHARP, MICROWAVE, OVEN will appear repeatedly.

* Suppose you demonstrate Instant Cook.

Step

Press the INSTANT COOK/START pad.

Procedure Pad Order Display

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

Step

Press the STOP/CLEAR pad.

Procedure Pad Order Display

INSTANT COOK

START

STOP

CLEAR

COOK

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

The time of day will appear in the display.

Info on Pads

Each pad carries useful guide.

* To get the guide for MULTI COOK pad. After step 1 for Auto Start.

Step

Procedure Pad Order Display

Press the MULTI COOK pad.

MULTI

COOK

The guide message will be repeated twice, and then the display will show the time of day. If you want to cancel the guide, press the STOP/CLEAR pad.

Help

Each setting of Automatic Operations has a cooking hint. If you wish to check, press the HELP pad whenever HELP is lit in the display.

NOTE : For SENSOR INSTANT ACTION, HELP is not lit in the display, so press the HELP pad before pressing

the desired SENSOR INSTANT ACTION pad.

Less/More Setting

The cooking times programmed into the automatic menus are tailored to the most

LESS

The LESS/MORE pads can be used to adjust the cooking time of the following features

– SENSOR INSTANT ACTION – REHEAT SENSOR – MULTI COOK – CONVENIENCE / PIZZA – EASY DEFROST

popular tastes. To adjust the cooking time to your individual preference use the “more” or “less” feature to either add (more) or reduce (less) cooking time.

To adjust cooking time, press the LESS or MORE pad at the beginning of the procedure.

* Suppose you want to cook 1.0 kg Fresh Vegetables for less time than the standard setting.

Step

Press the LESS pad.

Press the SENSOR INSTANT ACTION pad for Fresh Vegetables (Within 1 minute of closing the door).

Procedure Pad Order Display

LESS

Fresh

Vegetables

COOK

Increasing or Decreasing Time During A Cooking Programme

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

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

Step

Select microwave cooking and power level by pressing the POWER LEVEL pad as

required. (for MEDIUM press three times)

Enter desired cooking time.

Procedure Pad Order Display

Press the INSTANT COOK/START pad.

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

POWER

LEVEL

INSTANT COOK

START

COOK

The timer starts to count down.

COOK

Alarm

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

CARE AND CLEANING

IMPORTANT:

Do not touch the cavity around the oven lamp after cooking. This part will become hot when the oven lamp is on. Use thick cloth for cleaning the oven to avoid burns. Before cleaning ensure oven cavity is cool.

Exterior:

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

Door:

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

Touch Control Panel:

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

Interior walls:

Wipe spatters and spills with a little dish washing liquid on a soft damp cloth. For heavier stains inside the oven cavity only, use a mild stainless steel cleaner applied with a soft damp cloth. Do not apply to the inside of the door. Wipe clean ensuring all cleaner is removed. After use wipe the waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes may overheat and begin to smoke or catch fire. Do not remove the waveguide cover. You can hold the bottom heater up by hand for cleaning only. After cleaning, sit the bottom heater down in the lowest position (see page 4 and Figure 1).

DO NOT USE CAUSTIC CLEANERS, ABRASIVE OR HARSH CLEANSERS OR SCOURING PADS ON YOUR OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.

Note: At regular intervals, heat the oven referring to "Heating

without Food" on page 10. Because, the splashed dirt or food oil remained around the top and bottom heaters and oven walls may cause the smoke and odour.

Turntable/Turntable Support/Racks:

Wash with mild soapy water and dry thoroughly.

Bottom heater

Figure 1

SERVICE CALL CHECK

Check the following before calling service:

1. Does the display light? Yes

2. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Press the INSTANT COOK / START. A. Does the oven lamp light? Yes No B. Does the cooling fan work? Yes No

(Put your hand over the rear ventilation openings.)

C. Does the turntable rotate? Yes

(The turntable can rotate clockwise or counterclockwise. This is quite normal.) D. Does the COOK indicator light? Yes No E. After one minute, did an audible signal sound? Yes No F. Is the water inside the oven hot? Yes No

3. Remove water from the oven and programme the oven for 3 minutes on GRILL mode using top and bottom heaters. A. Do the top and bottom heater symbols and COOK indicator light? Yes No B. After 3 minutes, do the both heaters become red? (Pay special attention to prevent burns when checking

the bottom heater) Yes

If "NO" is the answer to any of the above questions, please check your wall socket and the fuse in your meter box. If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE APPROVED BY SHARP. NOTE: 1.If time in the display is counting down very rapidly, check Demonstration Mode.

(Please see page 23 for detail.)

2.The following thing is not trouble; Each cooking mode has a maximum cooking time. If you operate the oven longer than the maximum time, the power will automatically be reduced. The table below shows the maximum time for each cooking mode.

Cooking mode

Microwave 100% cooking

Grill cooking

Top heater Bottom heater Top and bottom heaters

Maximum cooking time

20 min.

30 min.

15 min. Top heater 10 min. Bottom heater 10 min.

SPECIFICATIONS

AC Line Voltage : Single phase 220V, 50Hz. AC Power Required :

Microwave 1.6 kW Grill 2.1kW

Output Power :

Microwave 900W* (IEC) Grill Heater 1200W (Top heater)

Microwave Frequency : 2450 MHz (Class B/Group 2)** Outside Dimensions : 520mm(W) x 309mm(H) x 502mm(D) Cavity Dimensions : 352mm(W) x 207mm(H) x 368mm(D)*** Oven Capacity : 27 Litre*** Cooking Uniformity : Turntable (325mm in diameter) system Weight : Approx. 20kg

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

measuring out power.

** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International

Standard CISPR11.

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

holding food is less.

800W (Bottom heater) 2000W (Top and bottom heater)

GUARANTEE

SHARP ELECTRONICS DIVISION OF SEARTEC GROUP TRADING (PTY) LTD (“the Company”) guarantees to the original purchaser that the product sold with this certificate is free of defects in material or workmanship under normal use and service for a period of 2 (two) years from the date of purchase thereof, subject to the following conditions:

1. The guarantee shall apply to the product, provided the product is still owned by the original purchaser and provided further that it was purchased in and is retained for use in the Republic of South Africa, Swaziland, Lesotho, Botswana, South West Africa (Namibia) and all territories formerly falling within the boundaries of the Republic of South Africa (as constituted on 31 May 1961).

2. At any time within 2 (two) years from the date of invoice issued to the original purchaser, the Company shall, at its election, repair or replace, entirely free of charge as its own branch or authorised service dealer, any part in the product found to be defective by such Company branch or authorised service dealer. If the original purchaser resides in an area situated beyond a 50 kilometer radius from the nearest Company branch or authorised service dealer, all travelling expenses incurred by the Company in connection with repair or replacement of the product shall be for the original purchaser’s account.

3. It is a condition of this guarantee that the Company shall not be responsible for any transportation, labour, material or any other costs not specified in the clauses contained herein.

4. Installation, operation, maintenance and servicing of the product must be carried out in accordance with the Company instructions as contained in this booklet or in the product packaging, and any failure to do so will render the guarantee null and void.

5. The Company shall not be responsible for damage to the product resulting from: incorrect voltages or faults in the electrical power supply system; general misuse or abuse of the product; failure to use the product for the purpose for which it was designed; fire, flood, war, civil disturbances, strikes, lookouts, acts of God, acts of Government or quasi-Government, or any other cause beyond the reasonable control of the Comapny.

6. The Company shall not accept any responsibility or liability for any loss suffered by or damage of any kind caused to the original purchaser or any other person by or due to failure of operation or malfunction of the product or for consequential damage of whatsoever nature, whether such loss, damage or consequential damage was suffered by the original purchaser or any other person.

7. Should the product be worked on by anyone other than a Company branch or authorised service dealer or be found to contain any component parts or accessories other than product component parts or accessories, this guarantee will become null and void.

8. The defacement or removal of the nameplate and/or serial number from the product will render the guarantee null and void.

9. The guarantee does not apply to light bulbs or fuses nor to vitreous enamelware or other similar finishes nor to external cables and plugs where the length of life depends on the amount of use and care given.

10. Save as set out in this guarantee, no terms, conditions, provisions, representations or statements (whether express or implied) shall be of any force or effect whether made prior to, on, or subsequent to the date of original purchase, unless the same shall have been confirmed in writing by the Company.

11. Failure to submit the guarantee Registration Certificate (contained herein or in the product packaging) within a period 30 (thirty) days of date of original purchase, or to produce documentary proof of ownership and date of original purchase prior to guarantee repair and/or replacement of any defective part being carried out by the Company, will render the customer liable for all costs incurred by the Company inclusive of parts, repairs, labour, travelling and transportation even if the product still falls within the period of guarantee cover. The same condition will apply in respect of service calls where the product is found to be free from defects in material or workmanship.

12. This undertaking is given in lieu of any liability of the Company at common low, whether in respect of patent and/ or latent defects, express and/or implied representations or guarantees and/or in contract and/or in delict and/or otherwise, and any such liability is hereby expressly excluded.

Microwave Special Conditions Failure to observe the following conditions will forthwith render the guarantee null and void:

(i) Metal or tinfoil objects must not be placed in the oven.

(ii) The oven must not be operated if the oven is empty.

(iii) No object must be placed on top of the oven.

(iv) Abrasive and harsh cleaners must not be used. Hot water and mild detergent are sufficient.

(v) This product is not suitable for commercial or laboratory use.

(vi) In the unlikely event of failure please route your service call through your service dealer. Alternatively contact one

of the Company branches.

(vii) In the event of repair or replacement of defective parts being necessary, the product should be delivered to the

nearest service dealer.

* THIS GUARANTEE IS APPLIED ONLY IN THE REPUBLIC OF SOUTH AFRICA, SWAZILAND, LESOTHO,

BOTSWANA, SOUTH WEST AFRICA (NAMIBIA) AND ALL TERRITORIES FORMERLY FALLING WITHIN THE BOUNDARIES OF THE REPUBLIC OF SOUTH AFRICA (AS CONSTITUTED ON 31 MAY 1961).

HELPFUL HINTS

CONTENTS COOKING GUIDE

UTENSIL GUIDE

COOKWARE

AND

SENSOR INSTANT

ACTION

MENU GUIDE

REHEAT SENSOR

MENU GUIDE

COOKING GUIDES

CONVENIENCE/PIZZA

MENU GUIDE

MULTI COOK

EASY DEFROST

MENU GUIDE

RECIPES

11 -

7. STIRRING

Stir foods from the outside to the centre of the dish, once or twice during cooking

if possible.

Eg. Casseroles and Sauces.

6. STANDING TIME

Standing time is important. After cooking or defrosting ensure adequate

standing time. This allows the food to continue cooking or heating. Refer to

cooking guides for each menu or according to manufacturers instructions.

5. SHIELDING

Shield using small pieces of aluminium foil to shield thin areas of meat, fish and

poultry or edges of cakes to prevent overcooking.

4. PIERCING Cover foods in the microwave if you would normally cover the food in your

ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casse-

roles, or when Reheating.

Pierce potatoes, eggs, oysters, tomatoes or any foods with a skin or membrane

to allow steam to escape.

Use to cover foods:

3. COVERING

2. TURNING

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

cooking time.

in the centre, Medium Vegetables in-between.

1. ARRANGEMENT

Arrange foods carefully. Place thickest areas toward outside of dish.

Eg. Arrange vegetables in a shallow dish in the following way:

Hard Vegetables around the outside, Soft Vegetables

FISH CHICKEN

STIR

TOMATO EGG

PAPER TOWELLID PLASTIC WRAP

HELPFUL HINTS

MICROWAVE COOKING

13. CONDENSATION

chicken cooks rapidly. When the energy is divided among several items,

cooking takes more time.

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

moisture in food will influence the amount of condensation in the oven.

Generally, covered foods will not cause as much condensation as uncovered

foods. Ensure that the ventilation openings are not blocked.

12. QUANTITY

rooms, refrigerators and freezers differ in temperature, check for doneness at

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

Because energy is absorbed by the food itself, one potato or a single piece of

the minimum time.

11. STARTING TEMPERATURE

of meat conducts heat to the areas next to it.

Frozen or refrigerated food takes longer to heat than food at room temperature.

Cooking times in this book are based on normal storage temperatures. Since

10. FAT AND BONE

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

Large fatty areas or excess drippings in dish attract energy away from meat,

and slows cooking. Centre bones do not affect cooking, but bone on the side

9. DENSITY

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

density. Porous foods like minced beef or mashed potatoes microwave faster

than dense ones like steak or whole potatoes.

8. SIZE

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

smaller than 5 cm so microwaves can penetrate to the centre from all sides.

For even cooking, make all the pieces the same size.

3. Metal cookware can be used.

During mix cooking some metal uten-

sils may cause arcing when they

come in contact with oven walls or

accessory racks. To prevent arcing

when using a metal tin, place a heat

resistant dish (Pyrex pie plate,

dinner plate) between the tin and the

rack.

2. Use thick oven gloves when removing the food or turntable from the oven to

PREVENT BURNS. Because the oven cavity, door, turntable, turntable

support, racks, dishes and especially bottom heater will become very hot.

1. There are four automatic, preprogrammed mix settings.

a) High mix top grill - Top browner with 70% microwave power.

b) Low mix top grill - Top browner with 50% microwave power.

c) High mix bottom grill - Bottom browner with 50% microwave power.

d) Low mix bottom grill - Bottom browner with 10% microwave power.

2. Foods may be cooked either directly on turntable, or using the high or low racks.

1. Use thick oven gloves when removing the food or turntable from the oven to

PREVENT BURNS. Because the oven cavity, door, turntable, turntable

support, racks, dishes and especially bottom heater will become very hot.

MIX COOKING

CAKE TIN

HIGH RACKLOW RACK

PIZZA TRAY

GRILL COOKING

HELPFUL HINTS

2. For best results, preheat to required temperature with the turntable in the oven.

5. Do not cook 2 layers of eg. biscuits at the same time.

4. If you are cooking and wish to check the temperature you have programmed,

simply press the CONVEC pad. The programmed temperature will be displayed

as long as CONVEC pad is pressed.

CAKE TIN SQUARE DISH PIZZA TRAY

3. Metal cookware can be used. Round pizza trays are excellent cooking utensils Add food after preheating.

for cooking.

1. Use thick oven gloves when removing the food or turntable from the oven to

PREVENT BURNS. Because the oven cavity, door, turntable, turntable

support, racks, dishes and especially bottom heater will become very hot.

CONVECTION COOKING

;;;;;;;;

;;;;;;

*1 When using metal utensil, place a heat resistant dish between the metal utensil and the rack (refer to page 2).

*2 For cooking food with high fat contents, do not bring the wrap in contact with the food as it may melt.

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

OVENPROOF GLASS

DEFROST RACK

RING CENTRE DISH SQUARE DISH

PAPER TOWEL

CAKE TIN

PIZZA TRAY

FOIL

METAL RACKS

COOKWARE & UTENSIL GUIDE

METAL RACKS

GLASSWARE/CERAMIC

(HEAT RESISTANT)

METAL COOKWARE

OVEN BAGS

ALUMINIUM FOIL

NON-STICK PAPER

GREASE-PROOF PAPER

BROWNING DISH

DEFROST RACK

THERMOMETERS

MICROWAVE SAFE

CONVENTIONAL

PAPER TOWEL

PLASTIC COOKWARE

MICROWAVE SAFE

PLASTIC WRAP

(microwave safe

wrap only)

YES

Defrost Only

YES

WAXED PAPER

YES

For Shielding

YES

(LOW RACK

ONLY)

YES

MICROWAVE

YES

For Shielding

YES

GRILL

COOKING

MIX

CONVECTION

Beans

Brussels Sprouts

Broccoli

Cauliflower

Corn

Green Peas

Mixed Vegetables

soft vegetables

medium vegetables

Frozen Vegetables

Carrots

hard vegetables

Jacket Potato

Potato (whole)

Reheat Pie

meat

Zucchini

Spinach

Cabbage

Squash

soft vegetables

Carrots

Potato

Beans

Brussels Sprouts

Broccoli

Cauliflower

hard vegetables

medium vegetables

Fresh Vegetables

SENSOR INSTANT ACTION MENU GUIDE

0.1-1.0 kg –18°C

(1 piece, approx. 150g)

1-10 pieces

(1 piece, approx. 180g)

1-4 pieces

0.1-1.0 kg

Weight

Range

Room temperature

Frozen

+20°C

Refrigerated

+3°C

Refrigerated

Top/bottom

• Cover with a glass lid or plastic wrap.

• After cooking, stand covered and stir.

Micro

• After cooking, stand, covered with aluminium foil.

• Before cooking, separate vegetables eg. broccoli as much as possible.

• Arrange the vegetables in a shallow dish in the following way : hard

vegetables around the outside, soft vegetables in the centre, medium

vegetables in-between.

potatoes and continue cooking.

Micro

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• When oven stops and TURN, POTATO OVER is displayed, turn over

Micro

grill

• Remove from package.

• Place directly onto turntable.

• After cooking, stand.

• After cooking, stand coverd and stir.

• Pierce skin of squash with folk.

• Arrange the vegetables in a shallow dish in the following way : hard

• Cover with a glass lid or plastic wrap. vegetables around the outside, soft vegetables in the centre, medium

vegetables in-between.

Temperature

(approx.)

+3°C

Micro

Initial

Cooking

Method

Vegetables

• Wash the vegetables.

Frozen

Rice

Pasta

Vegetables

Fresh

Reheat Pie

Potato

Jacket

1-5

3-10

1-3

1-5

Procedure

(minutes)

Standing

Time

Pasta

Rice

2 cups

3 cups

4 cups

5 cups

6 cups

/2 cups

3 cups

4 cups

1 cup

/2 cup

2 cups

Pasta

(1cup = 250ml)

Hot tap water

1/2 - 4 cups Micro

Hot tap water

+60°C

3 cups

4 cups

6 cups

/2 cups

2 cups

/2 cups

2 cups

4 cups

1 cup

/2 cup

Rice

Soup stock or Hot tap

water (1cup = 250ml)

1 cup

/2 cups

1/2 - 4 cups Micro

Hot tap water or

soup stock

+60°C

Weight

Range

Temperature

(approx.)

Initial

Cooking

Method

• After cooking, stand and stir.

bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

• Wash rice until water runs clear.

• Place into a Pyrex

water.

bowl and cover with hot soup stock or with hot tap

• Place into a Pyrex

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

Procedure

(minutes)

Standing

1-5

Time

No.

REHEAT SENSOR MENU GUIDE

Canned Food

Springtime Lamb

Apricot Chicken

Baked Beans

Spaghetti

Room temperature

+20°C

Casseroles

Beef Stroganoff

1-4 cups (1 cup, 250 ml)

Refrigerated

+3°C

Reheat Pizza

(1 pieces, approx. 90 g)

1-4 pieces

Refrigerated

+3°C

Beef, Lamb sliced 2 varieties

Chicken, T-Bone eg. sliced Carrot,Zucchini

175-180g 125g 100g

MEAT POTATO VEGETABLES

Broccoli

Refrigerated

Dinner Plate

SENSOR

3. Casseroles/Canned Food

1 serve (approx. 400 g)

Weight

Range

number pad of the menu.

Temperature

(approx.)

+3°C

Initial

REHEAT

1. Dinner Plate

2. Reheat Pizza

When you reheat the following menus with REHEAT

SENSOR, press the REHEAT SENSOR pad and the

Cooking

Micro

• Place into a casserole dish, and cover with lid.

• After cooking, stir and stand covered.

Micro

• Place pizza on the low rack.

• After cooking, stand covered.

• Place on the low rack.

Method

Micro

• Cover with plastic wrap.

Procedure

1-5

(minutes)

Standing

Time

No.

CONVENIENCE/PIZZA MENU GUIDE

Finger Food 0.2 - 0.8kg -18 °C Micro • Remove from package.

Includes: Frozen Top/bottom • Place directly onto turntable.

Party pies temperature grill

Party sausage rolls Top grill

Cocktail spring rolls

Mini chicken drum sticks

Sea shantys

Chicken chippees, Calamari

Includes: Frozen Top/bottom • Place directly onto turntable.

Fish fingers temperature grill

Battered Fish Top grill

Frozen Pasta 0.3 - 1.0kg -18 °C Micro • Remove the pasta from foil tray and place in a heat - resistant ceramic dish.

Crumbed Fish 0.1 - 0.5kg -18 °C Micro • Remove from package.

Includes: Frozen Mix • Place on the low rack.

Lasagne temperature • Do not cover.

Cannelloni • After cooking, stand

Wedges temperature grill continue cooking.

Crinkle cut Top grill

Shoe string

Fresh pizza 1 pizza + 3 °C Top/bottom • Add paste and toppings of your choice to fresh pizza base.

Fries 0.1 - 0.5kg -18 °C Micro • Place directly onto turntable.

Includes: Frozen Top/bottom • When oven stops and TURN FRIES, OVER is displayed, turn over fries and

Olives

Capsicum

Mushrooms

Peperoni

Cabanossi

Pineapple

Topping include: (500 - 700g) Refrigerated grill • Place directly onto turntable.

Ham Top grill

Cheese

Onion

temperature

Frozen

Top/bottom • Place directly onto turntable.

grill

Frozen pizza 0.2 - 0.5 kg -18 °C Micro • Remove from package.

Weight

Range

Temperature

(approx.)

Initial

Cooking

Method

CONVENIENCE

/PIZZA

1. Frozen Pizza 4. Frozen Pasta

2. Fresh Pizza 5. Crumbed Fish

3. Fries 6. Finger Food

To cook the following CONVENIENCE/PIZZA menus.

Press the CONVENIENCE/PIZZA pad and the number pad of the menu.

Procedure

(minutes)

Standing

2-5

Time

No.

MULTI COOK MENU GUIDE

Roast Chicken

Preparation before cooking

• Remove neck and excess fat from chicken.

• Wash and dry chicken.

• Tie legs together.

STD - Medium

1.0-2.0 kg

Refrigerated

+3°C

Mix

Roast Lamb

* You can select desired

cooking result.

MORE - Well done

LESS - Rare

0.5-2.5 kg

Refrigerated

+3°C

Mix

STD - Medium

Roast Beef

* You can select desired

cooking result.

MORE - Well done

0.5-3.0 kg

Weight

Range

+3°C

Mix

Temperature

(approx.)

Method

Refrigerated

Initial

Cooking

MULTI

COOK

1. Roast Beef 4. Roast Pork

2. Roast Lamb 5. Grilled Steak/Chops

3. Roast Chicken 6. Grilled Chicken Pieces

When you cook the following menus with MULTI COOK, press the MULTI COOK pad and the number

pad of the menu.

• Place fat side down on the low rack.

• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.

• Place breast side down on the low rack.

• When oven stops and TURN, CHICKEN OVER is displayed, turn chicken

• After cooking, stand covered with aluminium foil.

over.

5-15

• After cooking, stand covered with aluminium foil.

5-15

• Tie meat with string.

• Place fat side down on the low rack.

• When oven stops and TURN BEEF, OVER is displayed, turn beef over.

• After cooking, stand covered with aluminium foil.

Procedure

(minutes)

Standing

Time

5-15

No.

Grilled Chicken Pieces 0.3 - 1.0 kg +3°C Mix

Refrigerated Top grill

Includes:

T-bone Steak

Rump Steak

Pork Chops

Lamb Chump Chops

Lamb Ioin Chops

Refrigerated grill • When oven stops and DRAIN, JUICES, TURN, STEAK CHOPS,

Grilled Steak/Chops 0.3 - 1.0 kg +3°C Top/bottom • Place directly onto turntable.

Roast Pork 0.5 - 3.0 kg +3°C Mix

Refrigerated

Weight

Range

Temperature

(approx.)

Initial

Cooking

Method

• Tie meat with string (loins only).

• Brush rind lightly with oil and season with salt.

• Place rind side down on the low rack.

• When oven stops and TURN PORK, OVER is displayed, turn pork

• Place chicken skin side down on the high rack and season.

• When oven stops and TURN, CHICKEN, PIECES, OVER is dis-

• After cooking, stand covered with aluminium foil.

played, turn chicken over and season.

OVER is displayed, DRAIN FAT JUICES and

turn meat over.

• After cooking, stand covered with aluminium foil. over.

Procedure

(minutes)

5-15

Standing

Time

Foods not listed in the Guide can be defrosted using M•LOW setting.

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

Roast Meat

Beef/Lamb/Pork

For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary interleave with freezer plastic to separate layers.

This will ensure even defrosting.

It is also a good idea to label the packs with the correct weights.

0.5-3.0

Poultry

1.0-3.0

Chicken Pieces

0.1-3.0

Steak/Chops

0.1-3.0

Minced Meat

Beef

min-max

0.1-3.0

(kg's)

EASY DEFROST MENU GUIDE

Quantity

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

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

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

• After defrost time, stand covered with aluminium foil.

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

• After defrost time, stand covered with aluminium foil.

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

• See NOTE below.

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

• Place breast side down on a defrost rack.

portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

portions of remaining pieces.

• Shield thin end of chops or steaks with foil.

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

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

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

• Shield the exposed bone with foil.

• Place chicken pieces on a defrost rack.

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

• After defrost time, stand covered with aluminium foil.

• Place shielded frozen minced meat on a defrost rack.

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

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

edges with foil strips.

Procedure

15-50

5-15

10-15

(minutes)

Standing

Time

CHICKEN CACCIATORE s

CHICKEN AND MACARONI BAKE a

VEAL AND PINEAPPLE t

POULTRY

APRICOT CHICKEN

CHEESE AND HERB CHICKEN LEGS a

CHICKEN AND APRICOT SALAD o

VEAL À LA MEDALLION t

TROPICAL CURRY LAMB y

SPRINGTIME LAMB CASSEROLE r

SPINACH LOIN OF LAMB u

SHEPHERD'S PIE e

PORK RIBS WITH CHILLI PLUM SAUCE i

MIXED GRILL i

MINTED PICNIC LOAF y

LASAGNE e

ITALIAN SPAGHETTI SAUCE t

HONEY ROAST LAMB u

HERBED LOIN OF LAMB t

HAMBURGER i

GRILLED KEBABS i

FILLET MIGNON u

CURRIED SAUSAGES r

CRUSTY ROSEMARY LAMB e

CORNED BEEF r

CHILLI CON CARNE y

INDEX

APPETISERS

GARLIC AND HERB FOCACCIA

QUICK NACHOS w

VEGETABLE FRITTATA w

MEAT

APRICOT AND ALMOND CRUSTY LAMB

BEEF MADEIRA y

BEEF STROGANOFF r

SESAME PRAWNS g

SQUID IN TOMATO AND WINE SAUCE h

STEAMED SCALLOPS IN f

BLACK BEAN SAUCE

TAGLIATELLE AND CRAB SALAD f

VEGETABLES

CAULIFLOWER AU GRATIN

CAULIFLOWER POLONAISE

CHOKOS WITH SOUR CREAM AND BACON l

GRILLED TOMATOES

EASY HOME-MADE RICE RISOTTO k

CHARTS

DEFROSTING CHARTS

FRESH VEGETABLE CHART

FROZEN VEGETABLE CHART

GRILLING CHART

GUIDE TO COOKING EGGS

REHEATING CONVENIENCE

RICE AND PASTA COOKING CHART

DEFROSTING CONVENIENCE-FOOD CHART

SEAFOOD

BOMBAY AVOCADO SCALLOPS

BOUILLABAISSE h

CHEESY SALMON ROLLS d

CRAB MORNAY g

CRISPY MARINATED CRAB STICKS f

GARLIC MUSSELS g

GARLIC PRAWNS d

OYSTERS KILPATRICK j

PAELLA d

PRAWN CUTLETS j

PRAWN CREOLE f

SEAFOOD LASAGNE g

DESSERTS

APRICOT WHEATGERM CRUNCHIES

AUSTRALIAN FRUIT CAKE

BAKED APPLES

BREAD AND BUTTER PUDDING

CALIFORNIAN APPLE CRUNCH

CARAMEL RICE PUDDING

CHOCOLATE MOUSSE

CHOCOLATE CAKE

CHOCOLATE CHIP COOKIES

CHOCOLATE SELF-SAUCING PUDDING

MUESLI CUSTARD DELIGHT

WHOLEMEAL CHICKEN p

VEGETABLE PLATTER k

TANDOORI CHICKEN p

SUNSHINE BRUSSELS SPROUTS ;

CRUNCHY CAMEMBERT CHICKEN s

HONEY CHICKEN LEGS a

ROAST CHICKEN s

STUFFED BAKED POTATOES l

LEEK SEASONING

PUMPKIN SALAD

SCALLOPED POTATOES

SQUASH WITH YOGHURT ;

CHICKEN IN A POT o

CHICKEN PROVENCALE p

CHICKEN TERRINE p

CHICKEN WITH BACON AND o

HOT CURRIED SLAW ;

MINESTRONE l

POTATOES PIZZAIOLA

POTATO, AVOCADO AND ONION SALAD l

POULTRY continued

CHICKEN FILLET BURGERS

CHICKEN FRICASSEE o

RECIPES

VEGETABLES continued

HONEY CARROTS

HONEY GINGERED VEGETABLES ;

5. Cut into strips and serve hot.

2 cloves garlic, crushed

1 teaspoon mixed herbs

1. Carefully cut bread in half.

2. Mix margarine, garlic and herbs together in a small bowl.

3. Spread evenly over focaccia. Place onto the high rack side by side.

4. Cook for 4-5 minutes on TOP GRILL.

GARLIC AND HERB FOCACCIA

1 focaccia (rectangular)

100 g margarine

6. Serve immediately with guacamole.

5. Place on the high rack and cook for 4

/2 minutes on TOP GRILL.

1. Place corn chips in base of a flan dish.

2. Mix salsa and sour cream together in a small bowl.Pour over corn chips.

3. Spread tomato paste over the top of salsa.

4. Sprinkle with cheese.

2 tablespoons tomato paste

/4 cup grated tasty cheese

/2 cup sour cream

QUICK NACHOS

200 g packet corn chips

250 g jar of salsa

APPETISERS

Serves 4

7. Cut into wedges. Pour over remaining egg mixture. Sprinkle with cheese.

minutes on TOP GRILL.

5 eggs

450 mL sour cream

340 g can asparagus spears, drained

2 zucchinis, cut into strips

2 tablespoons parmesan cheese

/2 red capsicum, cut into strips

VEGETABLE FRITTATA

2 large potatoes, peeled and thinly sliced

1 onion,thinly sliced

1. Arrange potatoes and onion over base of greased 23 cm pie plate.

2. Combine eggs and sour cream. Pour half the mixture over potatoes.

3. Cook for 10-12 minutes on 70% on the low rack.

4. Arrange asparagus, capsicum and zucchinis in a circle over potato.

5. Cook on the low rack for 10-12 minutes on HIGH MIX TOP GRILL, and 4

6. Stand covered with foil for 5 minutes.

Serves 4

8. Allow to stand coverd with foil for 10 minutes before serving. tender. Drain.

70%, stirring every 2 minutes. Drain juices from meat.

GRILL.

parsley. Mix well.

1 onion, chopped

tablespoons water; cover and cook for 12-14 minutes on 100% or until

1 egg, beaten

1 tablespoon milk

salt and pepper

1 kg minced beef

1 tablespoon Worcestershire sauce

1 tomato, chopped

2 tablespoons parsley

1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2

2. Mash potatoes; add butter, milk, salt and pepper.

3. In a large bowl, combine mince and onion and cook for 10-12 minutes on

4. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and

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

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

7. Cook for 23-25 minutes on HIGH MIX TOP GRILL and 6 minutes on TOP

SHEPHERD'S PIE

4 large potatoes (approx.1 kg)

1 tablespoon butter

1 tablespoon gravy powder

/3 cup tomato sauce

4. Allow to stand 10 minutes covered with foil before carving. combined ingredients over leg of lamb. Cook for a further 16 minutes on

HIGH MIX TOP GRILL and 3 minutes on TOP GRILL (for well done).

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

2. Place fat side down on the low rack.

3. Cook for 14 minutes on HIGH MIX TOP GRILL and 3

for 16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.

GRILL. Turn over, shielding shank with foil to prevent overcooking. Spread

combined ingredients over leg of lamb. Cook for a further 14 minutes on

HIGH MIX TOP GRILL and 3

Turn over, shielding shank with foil to prevent overcooking. Spread

minutes on TOP GRILL (for medium). Or cook

minutes on TOP

1 tablespoon lemon juice

2 tablespoons chopped fresh rosemary

1.5 kg leg lamb

CRUSTY ROSEMARY LAMB

2 tablespoons seeded mustard

/4 cup brown sugar

2. Gradually stir in milk. Cook for 4-6 minutes on 100%, stirring every minute.

3. Stir in tasty cheese.

TO COMBINE

1. Use a 20 x 20 cm deep casserole dish.

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

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

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

5. Sprinkle with mozzarella cheese.

6. Cook for 24-26 minutes on HIGH MIX TOP GRILL and 4 minutes on TOP

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread. GRILL.

sauce.

Serves 6-8

1. Melt butter for 50-60 seconds on 100%. Stir in flour; cook for further 1

minute on 100%.

minutes. Drain excess fat.

125 g tasty cheese, grated

200 g packet instant lasagne sheets

100 g mozzarella cheese, grated

/4 cups milk

MEAT SAUCE METHOD

1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on 100%.

2. Stir in mince. Cook, uncovered, for 12-14 minutes on 70%, stirring every 2

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

CHEESE SAUCE METHOD

CHEESE SAUCE INGREDIENTS

90 g butter

/3 cup flour

1 clove garlic, crushed (optional)

240 g jar bolognese sauce

200 g can champignons, drained

/4 cup tomato paste

30 g butter

1 onion, chopped

1 kg topside mince

Serves 4-6

MEAT

MEAT SAUCE INGREDIENTS

LASAGNE

Serves 4-6

7. Cover and cook for an extra 6-7 minutes on 50%. Serve with boiled rice or sausages into thirds.

sultanas; mix well. Cover and cook for 4-6 minutes on 100%.

once.

noodles.

peeled and finely chopped

/4 cup flour

2 tablespoons butter

2 onions, chopped

1 small Granny Smith apple,

1 beef stock cube

/4 cup sultanas

/2 cups water

CURRIED SAUSAGES

1 kg sausages

3 teaspoons curry powder

1. Pierce sausages with a fork twice. Arrange sausages on the low rack.

2. Cook for 14-16 minutes on 50%, turning halfway through cooking. Cut

3. In a 2-3-litre casserole dish, place butter, onions, apple, curry powder and

4. Dissolve stock cube in water.

5. Mix in flour and stock, cover and cook for 4-5 minutes on 100%, stirring

6. Add sausages and stir.

5. Cook a further 16-18 minutes on 50%. the lamb in flour mixture, coating thoroughly.

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

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

3. Cover and cook for 22-24 minutes on 50%, stirring during cooking.

4. Add corn, celery and sour cream. Mix well.

300 mL carton sour cream

/4 cup plain flour

1 packet (30 g) French onion soup

SPRINGTIME LAMB CASSEROLE

750 g lamb, cubed

4 spring onions, quartered

2 carrots, thinly sliced

1 cup chicken stock

310 g can corn kernels, drained

2 sticks celery, finely chopped

Serves 4-6

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

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

3. Cook, covered, for 35 minutes on 50%, stirring twice during cooking.

4. Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on 50%.

4. Serve with white sauce. cooking. Allow to stand covered with foil for 10 minutes before serving.

2 tablespoons malt vinegar

3 cups hot water

1.5 kg corned beef

CORNED BEEF

2 tablespoons brown sugar

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

2. Add brown sugar, malt vinegar and hot water.

3. Cover with lid and cook for 70 minutes on 50%, turning over halfway through

5. Serve with boiled rice. 3-litre casserole dish.

100 g mushrooms, thinly sliced

300 mL sour cream

salt and pepper

1 onion, finely chopped

2 tablespoons tomato purée

/4 cup red wine

/2 cups beef stock

Serves 4

1 kg rump steak, cut into strips

BEEF STROGANOFF

/2 cup plain flour

Serves 6-8

Serves 6

4. Sprinkle with parsley and serve with rice.

1 cup tomato sauce

2 tablespoons chopped parsley

4 rashers bacon, chopped

3 shallots, chopped

440 g can pineapple pieces, drained

1 teaspoon chicken stock powder

black pepper

750 g veal, diced

1. Mix first 4 ingredients together in a large casserole dish.

2. Add the veal; toss to coat in the seasonings. Stir in bacon, shallots, pineap-

3. Cover and cook for 35 minutes on 50%, stirring 2-3 times during cooking. ple pieces and tomato sauce.

VEAL AND PINEAPPLE

2 tablespoons flour

2 teaspoons mixed herbs

2. Cover and cook for 40 minutes on 50%, stirring 2-3 times during cooking.

3. Stir in mushrooms and sour cream.

4. Cover and cook a further 5-7 minutes on 50%.

5. Sprinkle with chives.

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

shallots, carrots, lemon rind and bacon.

2 carrots, thinly sliced

1 tablespoon chopped chives

/2 cup plain flour

/4 cup water

2 rashers bacon, chopped

250 g fresh mushrooms, sliced

300 mL carton sour cream

/2 teaspoon grated lemon rind

VEAL À LA MEDALLION

1 kg veal, cubed

salt and pepper

1 cup finely chopped shallots

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

3. Cook a further 8-11 minutes on 70%. Stir halfway through cooking.

4. Serve over hot spaghetti. and basil.

Serves 4-6

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

1 teaspoon salt

/2 teaspoon dried oregano leaves

/2 teaspoon dried basil leaves

100 g mushrooms, sliced

1 tablespoon chopped parsley

1 clove garlic, crushed

410 g can whole tomatoes

/2 cup tomato paste

ITALIAN SPAGHETTI SAUCE

500 g topside mince

1 onion, chopped

on 70%, stirring every 2 minutes. Drain well.

5. Allow to stand 10 minutes covered with foil before carving. Turn meat over and cook for a further 14-16 minutes on HIGH MIX TOP GRILL

and 3 minutes on TOP GRILL (for well done).

4. Place on the low rack.Cook for 10-12 minutes on HIGH MIX TOP GRILL and 3

minutes on TOP GRILL. Turn meat over and cook for a further 10-12 minutes

on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. (for medium). Or cook

for 14-16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.

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

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

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

Serves 4-6

HERBED LOIN OF LAMB

3 cloves garlic, crushed

freshly ground black pepper

1 teaspoon rosemary spikes

1 kg loin of lamb

/2 cup white wine

/4 cup oil

Serves 4-6

Serves 8

4. Cook, covered, for 20-22 minutes on 50%, stirring 2-3 times during cooking.

7. Serve with boiled rice. casserole dish and cover.

litre casserole dish.

/2 cup of liquid.

1 kg lamb, trimmed and cubed

1 cup chicken stock

1 teaspoon chicken stock powder, extra

3 teaspoons curry powder

825 g can apricot halves, drained, reserving

2 tablespoons arrowroot

/2 cup syrup

TROPICAL CURRY LAMB

1 onion, thinly sliced

1. Place onion, lamb, chicken stock, stock powder and curry powder into a 3-

2. Cover and cook for 28-30 minutes on 50%; stir twice during cooking.

3. Drain lamb and reserve

4. Combine liquid, apricot syrup and arrowroot. Cook for 1-2 minutes on 100%.

5. Combine lamb, apricots and stock mixture and liquid, together in a 3-litre

6. Heat through for 12-14 minutes on 50%.

5. Add beans and capsicum. Cover and cook a further 24-26 minutes on 50%, Pour over beef.

stirring twice during cooking.

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

2. Add onions and carrots.

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

1 large onion, sliced

2 carrots, thinly sliced

1 clove garlic, crushed

350 g beans, washed and sliced

1 green capsicum, sliced

/2 teaspoon paprika

BEEF MADEIRA

750 g blade or round steak, cubed

/4 cup plain flour

/2 cup beef stock

/2 cup madeira or sherry

Serves 4-6

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

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

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

4. Place on low rack. Cook for 24-26 minutes on 50%.

5. Drain excess liquid from loaf dish.

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

4. Serve with boiled rice. 70%, stirring every 2 minutes.

and kidney beans.

salt and pepper

1-2 teaspoons chilli powder

425 g can red kidney beans, drained

1 large onion, finely chopped

825 g can peeled tomatoes

1 teaspoon sugar

375 g jar tomato paste

CHILLI CON CARNE

1 kg mince

1 tablespoon vinegar

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

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

3. Cook for 20-22 minutes on 70%, stirring twice during cooking.

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

TOPPING

3-4 minutes on TOP GRILL.

Serves 4-6

MINTED PICNIC LOAF

2 cups stale breadcrumbs

1 large potato, grated

500 g sausage mince

TOPPING

1 cup grated fresh parmesan cheese

1 cup stale breadcrumbs

1 tablespoon chopped fresh mint

/2 cup milk

500 g minced beef

2 tablespoons chopped fresh mint

/2 cup tomato sauce

Serves 4-6

Serves 6-8

6. Remove toothpick before serving.

7. Serve with mushroom sauce.

5. Turn over and drain juices, cook for a further 6

BOTTOM GRILL.

/2 minutes on TOP and

1. Remove rind of bacon.

2. Wrap 1 rasher of bacon around each fillet, secure with a toothpick.

3. Place directly onto turntable.

4. Cook for 10

minutes on TOP and BOTTOM GRILL.

4 rashers bacon

FILLET MIGNON

4x scotch fillet steaks, approx 2.5 cm thick

4. Place on the low rack. Cook for 22-24 minutes on 50% and 3 minutes on

TOP GRILL. Allow to stand 10 minutes covered with foil before carving.

rosemary and egg.

1 tablespoon apricot jam

2 teaspoons dried rosemary

1 egg, lightly beaten

1 rack of lamb (approx. 8 chops)

200 g dried apricots, finely chopped

1 cup fresh breadcrumbs

/2 cup ground almonds

APRICOT AND ALMOND CRUSTY LAMB

1. Mix together in a small bowl, apricots, breadcrumbs, ground almonds,

2. Brush lamb with apricot jam.

3. Place apricot crust on top of lamb.

Serves 4

6. Place on the low rack, fat-side down, cook for 14-16 minutes on 70% and 3

minutes on TOP GRILL. Turn over and cook for a further 14-16 minutes on

70% and 5 minutes on TOP GRILL (for medium). Or cook for 17-19 minutes

on 70% and 5 minutes on TOP GRILL. Turn over and cook for a further 17-19

minutes on 70% and 3 minutes on TOP GRILL (for well done).

Sprinkle over spinach.

1 large onion, chopped

salt and pepper

1.0 kg loin of lamb

1 large spinach leaf, shredded

1 tablespoon butter

1. Butterfly loin of lamb and flatten slightly with a meat mallet.

2. Spread with shredded spinach.

3. Place butter and onion in a Pyrex bowl. Cook for 3 minutes on 100%.

4. Season with salt and pepper.

5. Roll up loin and secure with string.

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

SPINACH LOIN OF LAMB

shield shank with foil to prevent over cooking.

Cook for a further 14 minutes on HIGH MIX TOP GRILL and 3

TOP GRILL (for medium).

Or cook for 16-18 minutes on HIGH MIX TOP GRILL and 3

GRILL.Turn meat over, brush combined

ingredients over leg of lamb, and shield shank with foil to prevent overcook-

ing.

Cook for a further 16-18 minutes on HIGH MIX TOP GRILL and 3 minutes

on TOP GRILL (for well done).

Serves 4

1. Combine honey and Dijon mustard in a small bowl.

2. Place fat-side down on the low rack.

3. Cook for 14 minutes on HIGH MIX TOP GRILL and 3

GRILL. Turn meat over, brush combined ingredients over leg of lamb, and

minutes on TOP

1 tablespoon Dijon mustard

HONEY ROAST LAMB

1.5 kg leg lamb

3 tablespoons honey

Serves 4-6

minutes on TOP

minutes on

Serves 4-6

5. Serve on a bed of rice.

1 green capsicum, coarsely chopped

GRILLED KEBABS

500 g chicken breasts

1 large onion, coarsely chopped

3. Drain juices, turn patties over and cook for a further 9-10 minutes on TOP

4. Serve on hambuger bun with lettuce and tomato. and BOTTOM GRILL.

1. In a large bowl, combine mince, onion, egg, tomato sauce, mixed herbs and

2. Shape into 6 equal patties. Place directly onto turntable. Cook for 9-10 seasoned pepper.

minutes on TOP and BOTTOM GRILL.

1 teaspoon seasoned pepper

/4 cup breadcrumbs

1 onion, chopped

1 egg

1 tablespoon tomato sauce

1 teaspoon mixed herbs

1. Cut chicken into cubes.

2. Thread capsicum, onion and chicken onto 8 skewers.

3. Place on the high rack and cook for 10-15 minutes on TOP GRILL.

4. Turn over and cook for a further 10-15 minutes on TOP GRILL.

HAMBURGER

500 g mince

3. Cook for 6 minutes on TOP and BOTTOM GRILL. Add egg.

1 rasher bacon

turntable. Cook for 10 minutes on TOP and BOTTOM GRILL.

1. Place steak, chop, sausage (pierced 3 times ) and bacon directly onto

2. Turn steak, chop, and sausage over, and pierce 3 times again. Drain juices.

MIXED GRILL

1 steak

1 chump chop

1 thick sausage

1 egg

5. Turn ribs over, brush each side with chilli plum sauce. Cook for a further

6. Serve with remaining sauce. 11 minutes on TOP and BOTTOM GRILL until golden brown.

4. Dip each rib into black bean mixture. Cook for 11 minutes on TOP and sauce, five spice powder, pepper and salt.

BOTTOM GRILL.

Serves 4

Sauce Method

1. Add oil, crushed garlic, ginger, chopped shallots. Cook for 1-2 minutes on

2. Add plum and chilli sauce, stir until combined.

3. Combine water, stock cube, soy sauce and cornflour. Add to mixture. Cook

Method

1. Remove excess fat from ribs.

2. Cover black beans with water, leave soak for 15 minutes, drain mash with

3. In a large bowl combine oyster sauce, sherry, soy sauce, black beans 100%.

fork.

for a further 2 minutes on 100%, until mixture begins to thicken.

2 teaspoons soy sauce

2 teaspoons cornflour

/2 teaspoon pepper

/4 teaspoon salt

1 chicken stock cube

/2 teaspoon chilli sauce

/3 cup water

1 tablespoon soy sauce

3 teaspoons black beans sauce

/2 teaspoons five spice powder

2 shallots

170 mL bottle plum sauce

/2 teaspoon grated green ginger

750 g pork ribs

1 tablespoon oyster sauce

2 tablespoons dry sherry

CHILLI PLUM SAUCE

2 teaspoons oil

1 clove garlic

Serves 6

PORK RIBS WITH

CHILLI PLUM SAUCE

Serves 1

Serves 4

7. Sprinkle with parsley. 40 seconds.

halfway through cooking.

Stir well.

70%.

/2-litre casserole dish. Cover and cook for 4-6 minutes on 70%.

2 cups chicken stock

1 egg yolk

4 slices processed cheese

chopped parsley

1 large cooked chicken

60 g butter

3 tablespoons flour

400 g can artichoke hearts, halved

CHICKEN FRICASSEE

/4 cup cream

/4 teaspoon nutmeg

5. Pour into a 1

6. Lay cheese slices across middle of dish.Cook a further 12-14 minutes on

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

3. Cover and cook on low rack for 30 minutes on 70%. Stir 2-3 times during

4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on 70%. cooking.

1. Remove meat from chicken and chop into cubes.

2. Melt butter for 40-50 seconds on 100% in a jug. Stir in flour; cook a further

3. Gradually stir in chicken stock. Cook for 5-6 minutes on 100%, stirring

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

1. Toss chicken thighs in flour.

425 g can peeled tomatoes

2 rashers bacon, finely chopped

1 green capsicum, diced

1 onion, finely chopped

200 g mushrooms, sliced

/4 cup plain flour

1 tablespoon soy sauce

salt and pepper

CHICKEN IN A POT

1.5 kg chicken thighs

2 tablespoons tomato paste

2 chicken stock cubes

Serves 4

1. Melt butter for 20 seconds on 100%, brush chicken with butter. Cook on the

2. Turn over, brush chicken with butter, and cook for a further 12-14 minutes

3. Remove chicken flesh from the bone.

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

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

NOTE: Leftover turkey may be substituted for chicken.

low rack for 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP

GRILL.

on HIGH MIX TOP GRILL and 7 minutes on TOP GRILL. Cool.

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

/4 teaspoon dried tarragon

1 tablespoon lemon juice

6 ripe fresh apricots, cut into wedges

2 sticks celery, thinly sliced

/4 cup sour cream

No.15 chicken

20 g butter

/2 cup mayonnaise

CHICKEN AND APRICOT SALAD

Serves 4-6

1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on 100%.

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

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

4. Place chicken on the low rack, breast-side down, cook for 12-14 minutes on

5. Turn over, cook a further 12-14 minutes on HIGH MIX TOP GRILL and 7

6. Stand covered with foil for 10 minutes before carving. HIGH MIX TOP GRILL and 7 minutes on TOP GRILL.

minutes on TOP GRILL.

2 rashers bacon, chopped

No.15 chicken

60 g butter, melted

1 leek, finely chopped

1 egg yolk

salt and pepper

AND LEEK SEASONING Serves 4

/2 cups wholemeal breadcrumbs

POULTRY

CHICKEN WITH BACON

Serves 6

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

7. Cover with paper towel and cook for 3-5 minutes on 100%.

8. Remove top layer of paper towel.

9. Pour in chicken mixture. Refrigerate overnight.

5. Dissolve gelatine in water. Cook for 40 seconds -1 minute on 100%; add

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

to chicken mixture.

paper towel.

2. Gradually stir in stock and milk. Cook for 4-5 minutes on 100%, stirring

3. Stir in tabasco sauce and pepper.

4. Beat cream cheese. Gradually stir in the sauce. Add chicken and minute on 100%.

every 2 minutes.

pepper

1. Melt butter for 40 seconds on 100%. Add shallots and flour. Cook for 1

1 cup chicken stock

1 cup milk

/4 teaspoon tabasco sauce

3 teaspoons gelatine

6 rashers bacon

/2 cup water

CHICKEN TERRINE

60 g butter

6 shallots, chopped

/2 cup flour

2 teaspoons green peppercorns, chopped

250 g cream cheese, softened

1 cooked chicken, chopped

4. Sprinkle with parsley. powder. Mix well.

cook for 26-28 minutes on 70%. Stir once during cooking.

minutes on 70%.

1 apple, peeled and chopped

/2 cup black olives

chopped parsley

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

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

3. When oven stops, stir in mushrooms. Cover and cook for a further 4-6

CHICKEN PROVENCALE

425 g can peeled tomatoes

1 large onion, chopped

/2 cup white wine

1 teaspoon curry powder

1.25 kg chicken pieces (or 4 marylands)

250 g button mushrooms

Serves 6-8

8. Serve with boiled rice. leaf and cloves.

stirring occasionally.

9 minutes on TOP GRILL.

and paprika in a small bowl.

3 teaspoons ground coriander

2 whole cloves

/2 teaspoon black pepper

1 tablespoon vinegar

200 g low-fat yoghurt

2 teaspoons crushed ginger

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoons paprika

6 chicken thighs, skin removed

/2 teaspoon nutmeg

2 fresh red chillies, seeded

1 onion

2 cloves garlic, crushed

1 bay leaf

/4 teaspoon cinnamon

/2 teaspoon turmeric

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

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

3. Cook for 1 minute on 100%, stirring halfway through cooking. Remove bay

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

5. Sprinkle with vinegar and pour over yoghurt. Cover and marinate overnight,

6. Place on the low rack, cook for 20-22 minutes on HIGH MIX TOP GRILL and

7. Turn over and cook for 10 minutes on TOP GRILL.

4. Turn over and cook for a further 8-9 minutes on TOP GRILL.

TANDOORI CHICKEN

5-6 minutes on TOP GRILL.

Serves 4

1. Dip chicken thighs in butter.

2. Coat with combined cheese, flour and parsley.

3. Place on the low rack. Cook for 14 minutes on HIGH MIX TOP GRILL and

1 cup wholemeal flour

1 tablespoon chopped parsley

1 kg chicken thighs

100 g butter, melted

/4 cup finely grated parmesan cheese

WHOLEMEAL CHICKEN

Serves 4-6

Serves 4

6. Serve hot with pasta.

825g can apricot halves, drained

4 chicken thighs

1 packet French onion soup

2 tablespoons plain flour

125 mL apricot nectar

7. Serve immediately with a tossed salad.

APRICOT CHICKEN

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

5. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and

6. Sprinkle with parsley. cook for 10-12 minutes on 70% and 4-5 minutes on TOP GRILL.

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

2. Place in a 3 litre casserole dish and put on low rack.

3. Cook chicken for 13-15 minutes on 70%. Turn chicken over.

4. Pour over apricot nectar and apricots.

5. Cook, covered, for 13-15 minutes on 70%.

2. Place macaroni in a large bowl. Cover with hot water. Cook for 22-25

3. Remove flesh from chicken. minutes on 100% or until pasta is tender. Drain.

1. Melt butter for 20 seconds on 100%. Brush chicken with butter. Place on the

low rack. Cook for 12-14 minutes on HIGH MIX TOP GRILL and 5 minutes

on TOP GRILL. Turn over. Cook for 12-14 minutes on HIGH MIX TOP

GRILL and 5 minutes on TOP GRILL.

1 cup chicken stock

1 cup grated cheese

1 tablespoon chopped parsley

2 cups macaroni

300 mL sour cream

/4 cup plain flour

CHICKEN AND MACARONI BAKE

No. 15 chicken

20 g butter, melted

Serves 4

5. Place on the low rack, cook for 16-18 minutes on HIGH MIX TOP GRILL and

6. Turn over and cook for a futher 6 minutes on TOP GRILL.

4. Sprinkle with sesame seeds. bowl. Pour over chicken and marinate for 2-3 hours.

TOP GRILL and 10 minutes on TOP GRILL.

8 large chicken legs

sesame seeds

1 clove garlic, crushed

2 tablespoons oil

/2 teaspoon freshly grated ginger

250 mL soy sauce

4 tablespoons honey

1 tablespoon lemon juice

HONEY CHICKEN LEGS

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

2. Arrange chicken legs on the low rack. Cook for 18-20 minutes on HIGH MIX

3. Turn chicken over and cook for a further 10 minutes onTOP GRILL.

7. Allow to stand for 5-10 minutes before serving. 4-5 minutes on TOP GRILL.

Serves 4-6

1. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper,

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

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

4. Brush chicken with remaining butter, coat with biscuit crumbs. sesame seeds and one-third of butter together in a small bowl.

8 large chicken drumsticks

125 g country cheese biscuits, crushed

salt and pepper

1 teaspoon sesame seeds

90 g butter, melted

2 teaspoons dill

2 teaspoons mustard powder

1 teaspoon paprika

2 tablespoons chopped parsley

1 teaspoon basil

2 teaspoons tarragon

CHEESE AND HERB CHICKEN LEGS

Serves 4

6. Allow to stand covered with foil for 10 minutes before serving. small bowl.

legs together.

MIX TOP GRILL.

Cook for a further 12-14 minutes on HIGH MIX TOP GRILL.

2 tablespoons honey

2 tablespoons seeded mustard

No.15 chicken

/2 cup toasted, slivered almonds

CRUNCHY CAMEMBERT CHICKEN

125 g camembert cheese, finely chopped

2 rashers bacon, finely chopped

5. Garnish with black olives. minutes on 70%.

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

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

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

4. Place breast side down on the low rack, cook for 12-14 minutes on HIGH

5. Turn chicken over and brush with remaining mixture.

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

juice from tomatoes, stock cubes and white wine in a 5 litre casserole dish.

1 onion, sliced

30 g butter

1 clove garlic, crushed

1 green capsicum, thinly sliced

6 black olives, sliced

/2 cup white wine

6 chicken thighs

CHICKEN CACCIATORE

1 tablespoon Season All salt

/4 cup flour

2 tablespoons tomato paste

440 g can peeled tomatoes

2 chicken stock cubes

1. Place chicken, flour and season all salt into a freezer bag.Toss until chicken

2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste,

3. Cover and cook for 26-28 minutes on 70%. Stir 2-3 times during cooking.

Serves 6

1. Wash and dry chicken well.

2. Tie legs of chicken together with string.

3. Place breast-side down on the low rack.

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

5. Cook for 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP

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

7. Cook a further 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on

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

TOP GRILL.

No.15 chicken

30 g butter, melted

Season All salt

ROAST CHICKEN

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

2. Place chicken fillets on the low rack.

3. Cook for 8-10 minutes on 70%, turning over halfway through cooking.

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

5. Top with cheese.

6. Cook for 10 minutes on TOP GRILL.

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

Serves 6

4 chicken breast fillets (approx. 500 g)

2 tablespoons flour

1 teaspoon paprika

2 slices ham, sliced in half

2 slices pineapple, sliced in half

4 slices processed cheese

CHICKEN FILLET BURGERS

Serves 4

10. Serve with French bread.

7. Place mussels in remaining white wine. Cook for 3-5 minutes on 70%, until

8. Gently fold seafood into rice mixture.

9. Cover and reheat Paella for 14-16 minutes on 50%. mussels open.

5. In a large bowl, heat white wine for 4-5 minutes on 100%. Add fish fillets.

6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on 50% Cover and cook for 4-6 minutes on 50%. Remove fish.

until prawns turn pink. Remove from wine.

3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on

4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on 100%, stirring halfway through cooking.

100%, stir in cooked rice.

1. Combine rice and chicken stock together in a large casserole dish.

2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3 Cook for 45-50 minutes on 100%, until tender.

minutes on 100%.

1 red capsicum, diced

1 green capsicum, diced

3 cups brown rice

6 cups chicken stock

1 tablespoon olive oil

2 cloves garlic, crushed

1 onion, chopped

4 ripe tomatoes, chopped

1 cup frozen peas

/4 cup tomato paste

PAELLA

2. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon

1. Combine cornflour with 2 tablespoons of tomato purée to form a

5. Serve in individual dishes with garlic bread. parsley.

GARLIC PRAWNS

24 green king prawns

2 tablespoons butter

3 cloves garlic, crushed

1. Peel and devein prawns, leaving tails intact.

2. Combine butter and garlic. Cook for 1

3. Stir in oil and prawns.

4. Cook for 4-6 minutes on 50%, tossing every 2 minutes. Spinkle with

2. Pour tomato purée over salmon rolls and cook for 18-20 minutes on smooth paste. Stir in remaining purée and parsley.

70% or until noodles are tender.

3. Place a spoonful of salmon mixture into each lasagne sheet. Roll up tightly.

SAUCE

and lemon juice; mix well.

Place in a single layer in a shallow heat-proof dish, seam-side down.

24 green prawns, peeled with

2 calamari tubes, sliced into

6 mussels

rings

1 kg fish fillets, cubed

tails intact and deveined

paprika

2 cups white wine

/2 teaspoon turmeric

Serves 8

SEAFOOD

12 lasagne noodles (200 g packet)

250 g ricotta cheese

90 g cheddar cheese, grated

salt and pepper to taste

2 eggs, lightly beaten

210 g can red salmon, drained

2 teaspoons lemon juice

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

pliable to roll.

CHEESY SALMON ROLLS

ROLLS

/2-2 minutes on 100%.

1 tablespoon chopped

/3 cup olive oil

parsley

Serves 4

1 tablespoon cornflour

415 g can tomato purée

2 tablespoons parsley, chopped

SAUCE

Serves 4-6

7. Cook for 1 well.

with a toothpick.

/2 minutes on TOP GRILL.

removed

2 teaspoons grated ginger

8 rashers bacon, rind

12 crab sticks

2 tablespoons lemon juice

1 clove garlic, crushed

1 tablespoon soy sauce

/4 cup oil

CRISPY MARINATED CRAB STICKS

1 teaspoon sugar

1. Cut crab sticks in half.

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

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

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

5. Place on the low rack.

6. Cook for 14-16 minutes on LOW MIX TOP GRILL.

1. In a large bowl combine oil, onions and chilli; cook for 1 minutes on 100%.

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

3. Add scallops; stir well.

4. Cook for 10-12 minutes on 50%, stirring twice during cooking.

1 tablespoon cornflour

500 g scallops

sauce

1 tablespoon oil

2 spring onions, finely sliced

1 chilli, seeded and finely chopped

2 tablespoons black bean

2 teaspoons sugar

1 tablespoon soy sauce

STEAMED SCALLOPS IN BLACK BEAN

SAUCE

Makes 24

1. In a large bowl, combine butter, onion, capsicum and celery. Cook for

2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and

3. Cook, uncovered, for 5 minutes on 100%, stirring once.

4. Add prawns and cook for 18-20 minutes on 50%, stirring twice. Serve with 4-5 minutes on 100%.

chilli powder; mix well.

rice.

2 tablespoons flour

425 g can whole tomatoes

/2 cup tomato paste

500 g green prawns, peeled and deveined

/2 teaspoon chilli powder

1 medium onion, chopped

1 capsicum, chopped

1 stick celery, sliced

2 teaspoons sugar

/2 teaspoon salt

PRAWN CREOLE

1 tablespoon butter

pasta. Toss well.

1 cup chicken stock

1 tablespoon parsley

1. Place tagliatelle into a large bowl. Cover with hot tap water. Cook for 14-16

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

3. Mix French dressing and cream. Season with salt and pepper. Pour over minutes on 100%, until tender. Drain well.

12 crab sticks, sliced

6 shallots, chopped

/2 cup toasted pine nuts

300 mL cream

salt and pepper

Serves 4

500 g tagliatelle pasta

TAGLIATELLE AND CRAB SALAD

/2 cup French dressing

Serves 4

Serves 6-8

5. Serve with satay sauce and rice. Marinate for 1-2 hours.

Turn over halfway.

6 bamboo skewers

3 shallots, finely chopped

lemon pepper to taste

/2 cup toasted sesame seeds

/4 cup chopped parsley

/4 cup oil

SESAME PRAWNS

24 green king prawns (approx. 1 kg)

/4 cup port

8. Cook for 16-19 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP

9. Allow to stand for 10 minutes before serving. GRILL.

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

7. Cover noodles with

Repeat process, ending with marinara sauce and cheese.

/3 marinara sauce and

/2 cup cheese.

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

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

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

4. Place skewers on the high rack. Cook for 15-17 minutes on TOP GRILL.

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

1 teaspoon dry mustard

4 cups milk

Stir every 2 minutes.

1 packet precooked lasagne

/2 cups grated tasty cheese

/2 minutes on 100%.

noodles

SEAFOOD LASAGNE

125 g butter

/2 cups plain flour

500 g seafood marinara

1. Melt butter for 1-2 minutes on 100% in a large bowl.

2. Stir in flour and dry mustard. Cook for 1

3. Gradually stir in milk. Cook for 6-8 minutes on 100% or until sauce is thick.

4. Stir in marinara. Cook for 4-6 minutes on 50%.

Serves 4

2. Gradually stir in milk. Cook for 4-5 minutes on 100%, stirring every 2

1. Wash mussels under running water; remove all traces of mud, seaweed and

1. Melt butter in jug for 30 seconds on 100%, add oil, garlic and pepper.

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

GARLIC BUTTER

Pour

/2 garlic sauce over mussels; toss well.

2. In a large bowl, cover mussels with wine, water and garlic. Cook for barnacles with brush or knife; remove beards. Discard cracked, broken or

open mussel shells.

16-18 minutes on 50% or until open, removing from liquid as they open.

Discard unopened mussels.

1 clove garlic, crushed

2 cloves garlic, crushed

pepper

500 g mussels

1 cup wine

2 cups water

2 tablespoons butter

2 tablespoons olive oil

GARLIC MUSSELS

GARLIC BUTTER

6. Serve with fresh garden salad.

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

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

5. Cook for 13-15 minutes on LOW MIX TOP GRILL. mustard. Cook for a further 1 minute on 100%.

minutes.

ing cheese.

/4 cup cheese.

Serves 4 as entree

Serves 6-8

1. In a large bowl, melt butter for 1-1

/2 minutes on 100%. Stir in flour and

2 cups milk

1 onion, finely chopped

/2 teaspoon dry mustard

2 tablespoons cornflake crumbs

2 hard-boiled eggs, sliced

salt and pepper

/2 cup finely grated cheese

CRAB MORNAY

60 g butter

/3 cup plain flour

2 x 170 g cans crab meat, drained

Serves 6

7. Garnish with fresh basil. 8 minutes on 100%, stirring halfway through cooking.

until mussels open. Discard any which stay closed.

cook for 5-6 minutes on 70%.

on 70% or until fish flakes.

750 g scallops

500 g green prawns,

peeled and deveined

500 g firm fish fillets,

cut into bite-size pieces

5 crab sticks, sliced

6 oysters

1 tablespoon olive oil

1 onion, finely chopped

/4 cup chopped fresh basil

grated rind of 1 lemon

salt and pepper

/4 teaspoon turmeric

425 g can tomatoes, pure´ed

2 tablespoons tomato paste

/2 cup white wine

/2 cups fish stock

BOUILLABAISSE

6 mussels

1 clove garlic, crushed

1. Wash and clean seafood.

2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on 100%.

3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for

4. Place mussels into hot stock, cover and simmer for 8-10 minutes on 70% or

5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and

6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 14-16 minutes

6. Serve with French bread and tossed salad.

5. Sprinkle with fresh basil. cornflour. Refrigerate for 30 minutes.

100%.

squid is firm.

1 spring onion, chopped

1 tablespoon chopped fresh basil

1 tablespoon cornflour

1 tablespoon olive oil

2 tablespoons tomato paste

/4 cup dry white wine

SQUID IN TOMATO AND WINE SAUCE

500 g squid tubes

/2 teaspoon meat tenderiser

1 clove garlic, crushed

410 g can tomato, drained and chopped

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

2. Combine oil, onion and garlic. Cook for 1 minute on 100%.

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

4. Stir in squid. Cook for 10-12 minutes on 50%, tossing every minute until

Serves 8

1. Remove flesh from avocado, leaving shell intact. Either scoop out with a

2. In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric.

3. Add flour and cook, uncovered, a further 1 minute on 100%.

4. Stir in cream, blend well.

5. Add the scallop and avocado mixture.

6. Cook for 18-20 minutes on 50%. Stir during cooking and after cooking.

7. Scoop mixture evenly back into the avocado shells. Serve hot. teaspoon or by making horizontal and vertical cuts in flesh, easing out with a

round-bladed knife. Mix halved scallops with the avocado flesh.

Cover and cook for 5-6 minutes on 100%.

1 tablespoon flour

/2 cup cream

/2 teaspoon cumin

/2 teaspoon coriander

/2 teaspoon turmeric

2 tablespoons butter

1 onion, finely chopped

1 Granny Smith apple, chopped

Serves 6

BOMBAY AVOCADO SCALLOPS

4 avocados, halved

500 g scallops, halved

Serves 4

1. Place bacon in a small bowl, cover and cook for 3 minutes on 100%.

2. Sprinkle bacon over top of oysters, and add sauce. Place on the high rack

and cook for 8-10 minutes on TOP GRILL.

3 rashers bacon, chopped

1 dozen oysters in the half shell

2 tablespoons worcestershire sauce

OYSTERS KILPATRICK

Serves 1-2

7. Serve with tartare sauce. BOTTOM GRILL.

2 tablespoons olive oil

1 cup breadcrumbs

1 egg (lightly beaten)

/2 cup plain flour

PRAWN CUTLETS

16 green king prawns

1. Peel prawns, leaving tails intact and devein.

2. Cut prawn down the back, flatten slightly with hand to form a cutlet shape.

3. Dust prawns lightly with flour, dip into egg, and coat with breadcrumbs.

4. Spray turntable with non-stick spray.

5. Place directly onto turntable, cook for 7 minutes on BOTTOM GRILL.

6. Turn over and lightly brush each side with oil, cook for a further 7 minutes on

Serves 4

4. Leave to stand for 5 minutes and stir with a fork before serving. on 100%. Stir well.

ingredients. Cover with a lid and cook for 16-18 minutes on 100%. Do not

stir while cooking.

e.g. carrots, zucchinis, mushrooms

2 cups boiling water

1 cup long-grain rice, well washed

1 cup assorted finely chopped vegetables,

4 rashers bacon, diced

(or 1 cup cooked chicken or ham)

3 chicken or beef stock cubes

EASY HOME-MADE RICE RISOTTO

1 onion, diced

60 g butter

Serves 6-8

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

7. Cook for 6-8 minutes on TOP GRILL.

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

every minute.

/2 minutes on 100%, stirring

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

2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other

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

1. Place cauliflower in a pie dish. Cover and cook on the low rack for 4-6

2. Melt butter in a Pyrex jug for 40-50 seconds on 100%.

3. Stir in flour. Cook for 1 minute on 100%. minutes on 100%, until tender. Drain.

paprika

1 cup milk

1 teaspoon mustard

/2 cup grated cheese

500 g cauliflower florets

30 g butter

2 tablespoons flour

CAULIFLOWER AU GRATIN

VEGETABLES

Serves 4-6

4. Stand covered for 3 minutes before serving.

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

2. Cover with a lid or plastic wrap.

3. Cook for 4 around the outside and the softer vegetables in the centre.

/2-5

/2 minutes on 100%.

200 g broccoli, cut into florets

100 g zucchinis, sliced

VEGETABLE PLATTER

200 g carrots, sliced

Serves 4

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 6-8 minutes on 100%.

3. Stand covered for 3 minutes before serving.

60 g butter

1 tablespoon honey

HONEY CARROTS

500 g carrots, sliced lengthwise

Serves 4

5. Cook uncovered, 6 minutes on HIGH MIX TOP GRILL and 8-10 minutes on

TOP GRILL.

2. Drain off water.

3. Arrange sliced onion over potatoes.

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

with cheese and a little paprika if desired.

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

paprika

for 6-8 minutes on 100% on the low rack.

200 g carton light sour cream

1 egg

90 g cheddar cheese, finely grated

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

SCALLOPED POTATOES

1 large onion, sliced

/4 cup water

Serves 4-6

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

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

5. Cook for 2-3 minutes on 100%.

paper.

or until tender.

6 shallots, chopped

/4 teaspoon dried basil leaves

/4 teaspoon dried oregano leaves

/2 cup grated tasty cheese

2 rashers bacon, chopped

3 medium chokos (500 g), peeled, cored and thinly sliced

150 mL sour cream

CHOKOS WITH

SOUR CREAM AND BACON

1. Cook bacon in a large bowl for 2-3 minutes on 100%. Drain on absorbent

2. Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on 100%

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

4. Sprinkle with bacon.

5. Chill serve. minutes on 100%, stirring twice.

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

2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 8-10 Cook, covered with a lid, for 16-18 minutes on 100% (potatoes should be

tender but holding their shape). Drain.

chives

150 mL sour cream

black pepper

1 large avocado, cubed

1 tablespoon caster sugar

1 tablespoon butter

/2 cup mayonnaise

POTATO, AVOCADO AND ONION SALAD

1 kg small new potatoes

1 large onion, sliced into rings

Serves 4-6

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

2. Add carrots and potato. Cover and cook for 5 minutes on 100%.

3. Add celery, zucchini and cabbage. Cover and cook for 3 minutes on 100%.

5. Sprinkle with remaining cheese and paprika. Cook for 2-3 minutes on 100% spoon, leaving a thin shell.

well until no lumps remain.

and 8 minutes on TOP GRILL.

paprika

100%. Stand in foil for 5 minutes.

30 g butter

2 teaspoons dried parsley flakes

/4 teaspoon dry mustard

/2 cup grated cheddar cheese

4 large potatoes

/4 cup milk

/4 cup cream

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

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

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

4. Spoon mixture into each potato shell. Place on the low rack.

4. Serve hot, topped with parmesan cheese.

STUFFED BAKED POTATOES

on 100%.

Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 20-25

minutes on 100%, stirring occasionally.

Serves 6

MINESTRONE

60 g butter

2 onions, peeled and chopped

3 carrots, finely chopped

1 potato, peeled and chopped

3 sticks celery, chopped

2 x 400 g cans peeled tomatoes

salt and pepper

parmesan cheese

/2 cup oil

3 cups beef stock

2 zucchinis, chopped

/4 cabbage, shredded

Serves 4

Serves 6

4. Serve hot. prior to adding yoghurt.

ground black pepper

500 g squash

200 g carton natural yoghurt

2 teaspoons seeded mustard

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

2. Cover and cook for 4-6 minutes on 100%, or until just tender. Drain juice

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

SQUASH WITH YOGHURT

6. Serve hot. leaves, salt and pepper in a large casserole dish. Cover and cook for 10-12

minutes on 100%, stirring halfway through cooking.

Cook for 40 seconds on 100%.

crumbs and dot with extra butter.

minutes on TOP GRILL.

4 whole cloves

2 cloves garlic

2 bay leaves

2 teaspoons butter, extra

/4 cup cream

/4 cup dry breadcrumbs

1. Place cabbage, carrot, stock, onion halves with cloves pressed in, garlic, bay

2. Remove onion and bay leaves.

3. Melt butter for 40 seconds on 100% in a jug. Stir in flour and curry powder.

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

5. Cook covered for 8-10 minutes on 100%. Then cook uncovered for 3

1 onion, peeled and halved

1 tablespoon curry powder

/2 large cabbage, finely shredded

/2 cup chicken stock

salt and pepper

60 g butter

2 tablespoons plain flour

HOT CURRIED SLAW

1 large carrot, grated

Serves 4-6

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

2. Add pumpkin and cook covered 4-6 minutes on 100%, until just tender.

3. Stir in beans and zucchinis, cook covered a further 6-7 minutes on 100%.

5. Pour over brussels sprouts. Heat for 2-3 minutes on 50%. minutes on 50% until thick, stirring every minute.

4 egg yolks, lightly beaten (ensure all yolks have broken.)

2 tablespoons lemon juice

salt and pepper

30 g butter

1 small onion, finely chopped

/2 cup milk

SUNSHINE BRUSSELS SPROUTS

500 g brussels sprouts

1. Place brussels sprouts into a pie plate with 1 tablespoon water.

2. Cover and cook for 5-6 minutes on 100%.

3. Combine butter and onion in a jug. Cook for 2-3 minutes on 100%.

4. Blend remaining ingredients into onion and butter mixture. Cook for 5-6

4. Spoon onto a serving plate. Sprinkle with pecans. 3-4 minutes on 100%.

1 tablespoon soy sauce

2 tablespoons lemon juice

500 g butternut pumpkin, peeled and thinly sliced

1 cup frozen beans

2 zucchinis, sliced

/2 cup pecans

Serves 6-8

HONEY GINGERED VEGETABLES

2 teaspoons grated ginger

2 tablespoons honey

/2 cup salad dressing

Serves 4

Serves 6

1. Cut tomatoes in half.

2. Place directly onto turntable.

3. Cook for 5 minutes on TOP and BOTTOM GRILL.

4. Turn over, cook for 5 minutes on TOP and BOTTOM GRILL.

GRILLED TOMATOES

2 tomatoes

3. Combine oregano and pepper to garlic mixture.

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

5. Cook, uncovered, for 10 minutes on 100%, stirring halfway through cooking. 100%.

coated.

1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl

2. In a small bowl, combine butter and garlic and cook for 50 seconds on with 2 tablespoons of water, cover and cook for 8 minutes on 100%, stirring

halfway through cooking. Drain.

2 teaspoons fresh (or

ground black pepper

425 g can tomatoes, roughly chopped

teaspoon dried) oregano

POTATOES PIZZAIOLA

4 large potatoes

1 tablespoon butter

1 clove garlic, crushed

Serves 4

1. Trim cauliflower and break into florets.

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

3. Heat peanut butter and honey in a large jug for 40 seconds on 100%.

4. Add yoghurt to the mixture, stir well.

5. Pour over cooked cauliflower. Combine parsley, eggs and breadcrumbs and

6. Cook for 4-5 minutes on 100% or until hot.

4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled. 12-14 minutes on 100% or until pumpkin is just cooked, but still firm.

ground black pepper

1 cup mayonnaise

/4 cup finely chopped parsley

/2 teaspoon nutmeg

1 kg pumpkin, peeled and cubed

PUMPKIN SALAD

6 shallots, chopped

/4 cup walnuts

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

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

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

7. Serve hot. sprinkle over peanut butter sauce.

100%.

Serves 4-6

500g cauliflower

1 cup peanut butter

2 tablespoons honey

200 mL carton natural yoghurt

1 tablespoon parsley

2 hard-boiled eggs, finely chopped (optional)

/2 cup wholemeal breadcrumbs

CAULIFLOWER POLONAISE

Serves 6-8

Serves 4-6

8. Pour over extra brandy. Decorate with extra glacé fruits if desired. of cooking time. (This will prevent the outside from overcooking before the

centre is cooked.)

on 100%, stirring once. Allow to cool slightly.

2 tablespoons brandy

4 eggs, lightly beaten

2 teaspoons parisienne essence

1 teaspoon cinnamon

2 tablespoons brandy, extra

/2 teaspoon nutmeg

1 kg mixed fruit

1 cup brown sugar

250 g butter, chopped

1 teaspoon baking powder

salt

AUSTRALIAN FRUIT CAKE

1 cup plain flour, sifted

6. Serve warm with whipped cream.

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

5. Cook on the low rack for 6 minutes on 100% and 3

GRILL.

/2 minutes on TOP

1. Preheat oven to 130°C.

2. Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes

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

4. Pour into a greased 20cm square cake tin.

5. Cook for 45-50 minutes on CONVECTION 130°C.

6. Using a 3 cm foil strip, place around the outside of cake container at halfway

7. Stand 5-10 minutes before turning out.

1. Place pie apple in a shallow casserole dish.

2. Sprinkle evenly with dry cake mix.

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

1 teaspoon cinnamon

3 tablespoons brown sugar

3 tablespoons coconut

2 tablespoons crushed nuts

800 g can pie apple

125 g hard butter, cut into thin slices

CALIFORNIAN APPLE CRUNCH

/2 cups White Wings buttercake mix

1. Melt chocolate and coffee for 1-2 minutes on 100%.

2. Add sour cream and beat well.

ICING

4. Mix well, pour into a greased microwave safe gugelhopf container.

5. Cook for 11 minutes on 50% followed by 11 minutes on CONVECTION

6. Allow to cool before icing. 130°C. Allow to stand 10 minutes before turning out.

1. Place chocolate and butter in a large bowl. Melt for 1-1

2. Add sour cream and water. Cook a further 1 minute on 100%. Mix well.

3. Stir in eggs, flour, sugar and baking powder. stirring during cooking.

50 mL sour cream

ICING

250 g chocolate

2 tablespoons black coffee

/4 cups warm water

/2 teaspoon baking powder

Serves 4-6

CHOCOLATE CAKE

175 g Nestlé Milk Choc Melts

100 g butter

125 mL (

/2 cup) sour cream

1 cup brown sugar

2 eggs, lightly beaten

/2 cups self-raising flour, sifted

6. Serve with whipped cream.

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

5. Cook for 4-6 minutes on 100% and 6-8 minutes on TOP GRILL. walnut mixture.

Allow to stand for 5 minutes.

Serves 6-8

DESSERTS

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

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

3. Brush apples with butter. Toss in walnut mixture until evenly coated. process until nuts are finely chopped.

2 teaspoons mixed spice

30 g butter, melted

BAKED APPLES

/4 cup walnuts

/4 cup brown sugar

4 large apples

2 tablespoons lemon juice

/2 minutes on 100%,

Serves 4

6. Allow to stand for 5 minutes before serving.

4 eggs, lightly beaten

3 tablespoons brown sugar

/4 teaspoon nutmeg

into eggs, then pour over bread mixture.

/2 teaspoon vanilla essence

/2 cups milk

butter

3 tablespoons caster sugar

/4 cup sultanas

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

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

3. Heat milk and vanilla in a small bowl for 3 minutes on 100%. Gradually whisk

4. Sprinkle with brown sugar and nutmeg.

5. Cook on low rack for 25-28 minutes on 30%.

BREAD AND BUTTER PUDDING

4 slices multigrain bread, crusts removed

2 cups boiling water

1 teaspoon vanilla essence

1 cup brown sugar

/3 cup cocoa powder, extra

/4 cup milk

1. Place butter in a large Pyrex pudding bowl; melt for 40 seconds on 100%.

2. Stir in flour, sugar, cocoa, milk and vanilla. Beat until smooth.

3. Combine brown sugar and extra cocoa. Sprinkle over pudding mixture.

4. Pour boiling water over the mixture.

5. Cook for 12 minutes on 50% and 3 minutes on TOP GRILL. Allow to stand

6. Serve hot with ice-cream. for 5 minutes before serving.

/2 cup caster sugar

/4 cup cocoa powder

/2 cups self-raising flour

SELF-SAUCING PUDDING

60 g butter

CHOCOLATE

Serves 4-6

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on

2. Mix condensed milk and butter together. Cook for 4-6 minutes on 100%,

3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel.

4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.

5. Sprinkle with cinnamon sugar. Cook for 3-5 minutes on 50% and 3 minutes

6. Serve decorated with cream and chocolate shavings. into chocolate mixture.

seconds-1 minute on 100%. Stir in sugar.

2 tablespoons water

2 tablespoons rum

/4 cup caster sugar

300 mL carton thickened cream

extra cream for decoration

30 g chocolate, grated

CHOCOLATE MOUSSE

200 g cooking chocolate

3 egg whites

1. Place chocolate, water and rum in a large heatproof bowl. Melt for 30

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

3. Beat egg whites until stiff peaks form.

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

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

6. Stand 5 minutes before serving. 100%, or until tender. Stir at halfway. Drain.

stirring every 20 seconds. (Caramel will boil over if not stirred.)

Pour into a 2-litre pudding bowl.

on TOP GRILL.

Serves 4-6

1 cup rice

3 cups water

400 g can condensed milk

1 tablespoon butter

1 tablespoon lemon juice

2 tablespoons caster sugar

cinnamon sugar

CARAMEL RICE PUDDING

3 eggs, separated

1 tablespoon vanilla essence

Serves 4

Serves 4-6

5. Place on the low rack. Bake for 12-14 minutes on CONVECTION 160°C.

125 g choc bits

60 g walnut pieces

tray: press down slightly, allowing room for spreading.

1 egg

/2 teaspoon salt

/4 cups self-raising flour, sifted

/2 cup caster sugar

/2 cup brown sugar, lightly packed

/2 teaspoon vanilla essence

1. Preheat oven to 160°C.

2. Cream butter, sugars and vanilla until light and fluffy. Beat in egg.

3. Mix in flour, salt, choc bits and walnut pieces.

4. Shape tablespoonfuls of mixture into balls. Place on a lightly greased pizza

CHOCOLATE CHIP COOKIES

125 g butter

1. Preheat oven to 160°C.

2. Cream butter and sugar together until light and fluffy. Add vanilla and egg.

3. Mix in flour, wheatgerm, coconut, rolled oats, apricots and cornflakes.

4. Shape tablespoonfuls of mixture into balls.

5. Place on a greased pizza tray: flatten slightly with a fork.

6. Place on the low rack. Bake for 10-12 minutes on CONVECTION 160°C. Beat well.

125 g dried apricots, chopped

1 /2 cups cornflakes

/3 cup coconut

/3 cup rolled oats

1 egg

/4 cup brown sugar, lightly packed

/2 teaspoon vanilla essence

/2 cup self-raising flour, sifted

/4 cup wheatgerm

125 g butter

APRICOT WHEATGERM

CRUNCHIES

Makes24

Makes18

1. Spread sour cream evenly over base of a 20 cm pie plate. Sprinkle with

2. Combine butter cake mix, muesli, coconut and butter in a small bowl. Mix

3. Spread muesli mixture over peaches.

4. Cook on the low rack for 6 minutes on 100% and 4 minutes on TOP GRILL.

5. Stand 5 minutes before serving. well.

175 g butter, melted

2 cups toasted muesli

/2 cup coconut

drained peaches.

1 cup butter cake mix

3 x 425 g can, sliced peaches, drained

MUESLI CUSTARD DELIGHT

300 g carton, sour cream

Serves 6-8

Chops

POULTRY

Turkey Pieces

Chicken (Whole)

Pieces

Duck

8-10 minutes/500 g

10-12 minutes/500 g

8-12 minutes/500 g

10-12 minutes/500 g

10-15 minutes

9-11 minutes

8-10 minutes

8-10 minutes/500 g

7-9 minutes

Chops

Ribs

Minced Pork

LAMB (Roast)

Shoulder

6-8 minutes/500 g

8-10 minutes/500 g

10 minutes/500 g

10-12 minutes/500 g

8-10 minutes/500 g

10-15 minutes

5-10 minutes

7-9 minutes

BEEF (Roast)

Steaks

Minced Beef

PORK (Roast)

CUT

10-12 minutes/500 g

8-9 minutes/500 g

10-12 minutes/500 g

7-9 minutes/500 g

10-15 minutes

5-10 minutes

MICROWAVE TIME

10-15 minutes

5-10 minutes

1. Remove wrapping from meat.

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

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

4. Halfway through defrosting, remove any defrosted portions, e.g. steak,mince.

Turn over and shield. Continue defrosting.

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

STANDING TIME

DEFROSTING FROZEN FOODS

Procedure:

CHARTS

2 slices

4 slices

Individual

Whole

4-5 minutes

8-10 minutes

Place between paper towel

on a rack. Allow to stand

5 minutes before reheating.

Bread Rolls

PIES

30 seconds

50 seconds

30 seconds per roll

MICROWAVE TIME

Place between paper towel

directly on turntable.

PROCEDURES

Prawns

BREAD

4-6 minutes/500 g

MICROWAVE TIME

2-3 minutes

PROCEDURES

possible.

Separate as soon as

Scallops

6-8 minutes/500 g

2-3 minutes

Separate and

rearrange halfway

through defrosting.

possible.

Separate as soon as

Whole Fish

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

4-6 minutes/500 g

5 minutes

Shield head and tail

with foil.

Eggplant

Chokos

Corn (on cob)

Cauliflower

Carrots

sprouts

Cabbage

Brussels

Broccoli

Beans

Asparagus

VEGETABLE

Vegetables

(canned)

500 g (2)

500 g

4-5 minutes

Cut into 2 cm cubes. Place in a dish with 2

tablespoons water. Cook covered. Allow to stand

3 minutes before serving.

Zucchini

1 kg (4)

15-17 minutes

Arrange in a dish with

covered. Turn over during cooking. Allow to

stand 5 minutes before serving.

/3 cup water. Cook

Tomatoes

7-8 minutes

Arrange in a dish with

covered. Turn over during cooking. Allow to

stand 3 minutes before serving.

/4 cup water. Cook

Sweet Potato

500 g (2)

5-6 minutes

Cut into quarters. Place in a 20 cm pie plate with

1 tablespoon of water. Cook covered. Allow to

stand 3 minutes before serving.

Squash

500 g

5-6 minutes

Cut into uniform florets. Arrange with flower

towards centre, with 1 tablespoon water. Cook

covered. Allow to stand 3 minutes before

serving.

Spinach

500 g

4-6 minutes

Allow to stand 3 minutes before serving.

Pumpkin

500 g

7-8 minutes

Shred and cook in a dish with 2 tablespoons

water. Cook covered. Allow to stand 3 minutes

before serving.

Peel and slice. Arrange in a dish. Cook covered.

(baked)

500 g

3-4 minutes

Arrange in a 23 cm flan dish. Arrange with stalk

towards outside. Cook covered. Allow to stand 3

minutes before serving.

Potatoes

500 g

5-5

3-3

/2 minutes

Cut into 4 cm pieces. Place in a dish with 1

tablespoon water. Cook covered. Allow to stand

3 minutes before serving.

Cut into uniform florets. Arrange with flower

towards centre. Cook covered. Allow to stand 3

minutes before serving.

Peas - Green

AMOUNT

500 g

MICROWAVE TIME

AT HIGH (100%)

3-3

/2 minutes

Wash and place in a freezer bag. Allow to stand

3 minutes before serving.

COOKING PROCEDURE

FRESH VEGETABLE CHART

Mushrooms

500 g

2-4 minutes

with 1 tablespoon covered water and 1

tablespoon butter. Cook covered. Allow to

stand 3 minutes before serving.

vegetables and reserved liquid in a dish and

cook covered. Allow to stand 3 minutes

before serving.

Drain, reserving 2 tablespoons liquid. Place

500 g

1 kg

12-14 minutes

4-5 minutes

Cut into uniform-size pieces. Place in a dish

/2-3

/2 minutes

a dish with

minutes before serving.

and cook covered. Allow to stand 3 minutes

before serving.

Cut into quarters. Place in a dish. Season

/2 cup water. Allow to stand 3-5

500 g

4-5 minutes

5-6 minutes

squash with a fork. Cook covered. Allow to

stand 3 minutes before serving.

Peel and quarter potatoes. Cook, covered, in

500 g

5-6 minutes

with 2 tablespoons water. Allow to stand 3

minutes before serving.

Wash and place in a dish. Pierce whole

500 g

9-10 minutes

in a dish and cook covered. Allow to stand 1-

5 minutes before serving.

Peel and cut into serving-size pieces. Place

Wash and shred. Cook, covered, in a dish

5-6 minutes

stand 3 minutes before serving.

Turn over halfway through cooking. Allow to

stand wrapped in foil 3 minutes.

with 1/3 cup water. Cook covered. Allow to

Peel and quarter potatoes. Cook in a dish

2 medium

4 small

(jacket)

2 medium

5-5

/2 minutes

Pierce skin with a fork. Place on turntable.

- Snow

AMOUNTVEGETABLE

500 g

4-5 minutes

3-4 minutes

tablespoon water. Cook covered. Allow to

stand 1-5 minutes before serving.

1 tablespoon water. Cook covered. Allow to

stand 3 minutes before serving.

Cook in a dish with 1 teaspoon sugar and 1

Remove string from pod. Cook in a dish with

500 g

MICROWAVE TIME

AT HIGH (100%)

4-5 minutes

teaspoons butter. Cook covered Allow to

stand 3 minutes before serving.

Sliced or whole. Place in a dish with 2

COOKING PROCEDURE

(kernel)

Peas (green)

Spinach

Mixed Vegetables

Cauliflower

Corn (on cob)

Brussels sprouts

Carrots (whole)

(sliced)

Asparagus

Beans (green, cut)

Broccoli

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

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

500 g

250 g

500 g

9-10 minutes

possible.

Break apart as soon as

possible.

8-9 minutes

5-6 minutes

Break apart as soon as

Add 1 teaspoon of butter.

4 pieces

(500 g)

/2-8

/2 minutes

possible.Arrange with flower

towards the centre.

500 g

8-10 minutes

7 /2-8

7-8 minutes

8-9 minutes

/2 minutes

Break apart as soon as

500 g

8-8

/2 minutes

Break apart as soon as

possible. Arrange with flower

towards the centre.

WEIGHTVEGETABLE

500 g

MICROWAVE TIME

AT HIGH (100%)

7-8 minutes

8-9 minutes

SPECIAL PROCEDURES

FROZEN VEGETABLE CHART

2 tsp.

/2 tsp.

1 tbsp.

/3 cup

3 /4 min.

4 min.

/2 tsp.

3 tsp.

/4 min.

Egg(s)

1 tsp.

Butter

Milk

HIGH (70%)

through cooking.

MEDIUM

Cook

in. Cook uncovered, stirring halfway

GUIDE TO COOKING EGGS

SCRAMBLED EGG GUIDE

Place butter, eggs, and milk in a small

bowl.

Beat with a fork until well combined

and yolks of eggs are completely stirred

during cooking. Allow to stand 2 minutes.

Procedure:

Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice

oats

1 cup quick-cooking

250 g spaghetti

1 cup brown rice

1 cup macaroni

250 g fettuccine

/3 cup quick-cooking

1 cup white rice

RICE AND PASTA COOKING CHART

FOOD

4 cups boiling water

/4 cup water/milk

/4 cups water/milk

9-11 minutes on HIGH

1-2 minutes on HIGH

on HIGH

/2-6

/2 minutes minutes

9-11 minutes on HIGH

2 cups hot water

OTHER INGREDIENTS

12-13 minutes on HIGH

23-25 minutes on HIGH

11-13 minutes on HIGH

COOKING TIME

NOTE: Room Temperature +20°C

(frozen)

Refrigerator Temperature +3°C

Frozen Temperature -18°C

GRILL

Fruit Pie individual (frozen)

135 g each

Danish Pastry whole

400 g

followed by 2 minutes on TOP/BOTTOM GRILL

followed by 4 minutes on TOP/BOTTOM GRILL

/2 minutes on 50%

/2 minutes on 70% followed by 5 minutes on TOP

Croissants (frozen)

Fruit Pie whole (frozen)

600 g

40 sec-1 minute on 30%

10 minutes on LOW MIX TOP GRILL

/4-1

/2 minutes on 30%

350 g-400 g per serve

Casserole (refrigerated)

250 g per serve

2 seves

1 serve

6-7 minutes on 50%

11-12 minutes on 50%

Pizza (refrigerated)

100 g per slice

Dinner Plate (refrigerated)

2 slices

1 serve

1 slice

and 3-5 minutes on TOP/BOTTOM GRILL

1-2 minutes on 70%

/2-2

/2-7 minutes on 50%

/2 minutes on 70%

Frozen Pasta Dinners

(e.g. Lasagne)

300-500 g

500-750 g

TOP/BOTTOM GRILL

5-7 minutes on 100% followed by 4-6 minutes on 50%,

and 3-4 minutes on TOP/BOTTOM GRILL

7-9 minutes on 100% followed by 6-8 minutes on 50%,

Meat Pie (refrigerated)

Individual 180 g each

4 pies

1 pie

2-2

TOP/BOTTOM GRILL

6-6

/2 minutes on 50% followed by 4-4

/2 minutes on 50% followed by 6-6

(e.g. Spaghetti, Baked Beans)

Canned Soup (room temp.)

250 mL per cup

2 cups

1 cup

10 minutes on 50%

2-2

5 minutes on 100%

/2 minutes 100%

Beverage (room temp.)

250 mL per cup

Canned Food (room temp.)

FOOD

WEIGHT STANDING TIME

2 cups

1 cup

2 minutes on 100%

4 minutes on 100%

5-5

/2 minutes on 50%

COOKING TIME AND POWER LEVEL

REHEATING CONVENIENCE

DEFROSTING CONVENIENCE

Remove from foil container. Place on dinner plate. Allow

to stand.

turntable. Allow to stand.

turntable.

Keep in foil container. Place on turntable. Allow to stand.

Remove from foil container. Place directly on the

Place on paper towel. Place directly on turntable. Allow to

stand.

Slice potato. Cover plate with plastic wrap. Place directly

on turntable. Allow to stand.

Place in a bowl, cover with plastic wrap. Place directly on

turntable. Stir halfway. Allow to stand, then stir.

Place between paper towels. Place directly on the

Remove from foil container. Place in a dish same size.

Allow to stand.

/2 minutes on

Stir after heating.

Place food in bowl. Cover plastic wrap or lid.

Stir halfway.

Stir halfway through cooking. Stir after heating.

Place directly on turntable, face side down. When oven

stops, turn pie over and continue cooking.

– FOOD CHART

SPECIAL INSTRUCTIONS

1-2 minutes

2-3 minutes

—

1-2 minutes

2 minutes

—

1-2 minutes

—

2-3 minutes

1-3 minutes

—

Toasted

Sandwiches

OpenToasted

Sandwiches

1-2 (whole)

1-2 (open)

(filling: cheese, ham, tomato)

5 minutes on TOP and BOTTOM GRILL

Grill

per/1serve

includes: 1 steak, 1chop, 1 sausage

1 rasher bacon and 1 egg

10 minutes on TOP and BOTTOM GRILL

6 minutes on TOP and BOTTOM GRILL

per/4 tomatoes halved

5 minutes on TOP and BOTTOM GRILL

Grilled

Tomato

Mixed

Chicken Breasts

per/500g

1-2 breasts

per/500g

FOOD

2 rashers

4 rashers

Bacon

Sausages

(thick, thin)

Steak/Chops

GRILLING CHART

6 minutes on TOP and BOTTOM GRILL

8 minutes on TOP and BOTTOM GRILL

10 minutes on TOP and BOTTOM GRILL

6 minutes on TOP and BOTTOM GRILL

14-15 minutes on TOP and BOTTOM GRILL

8 minutes on TOP and BOTTOM GRILL

Turn over after stage 1, continue cooking.

Place directly onto turntable.

Turn over after stage 1. Drain juices. Add egg,

and continue cooking.

Place directly onto turntable.

COOKING TIME AND POWER LEVEL

Place directly onto turntable

Place directly onto turntable, pierce 3 times.

Turn over after stage 1, drain juices, and

pierce skin again 3 times. Continue cooking.

Place directly onto turntable.

Turn over after stage 1. continue cooking.

Place directly onto turntable. Spray with non-

stick cooking spray.

INSTRUCTIONSAMOUNT STAGE

QUICK REFERENCE GUIDE

FEATURE

Sensor Instant Action

Reheat Sensor

Convenience/Pizza Multi Cook

Easy Defrost

Variable Cooking Control

Preheat

Manual Convection Cooking

Grill Cooking

Mix Cooking

QUICK OPERATION GUIDE

Jacket Potato

REHEAT SENSOR

PRESS

Once to automatically cook 1 to 10 potatoes.

Number

INSTANT COOK

START

eg. Dinner Plate

MULTI

COOK

EASY

DEFROST

Number

eg. Roast Beef

Weight

INSTANT COOK

eg. 1.0kg

INSTANT COOK

START

eg. 1.0kg

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

Cooking Time

eg. 40 seconds

PREHEAT

Temp

160°C

POWER

LEVEL

INSTANT COOK

START

INSTANT COOK

START

x 4

eg. 160°C

Cooking Time

eg. 15 minutes

INSTANT COOK

START

INSTANT COOK

CONVEC

Grill Mode

GRILL

eg. TOP heater

Mix Setting

x 1

MIX

x 1

eg. High mix top grill

Temp

180°C

eg. 180°C

Cooking Time

eg. 15 minutes

Cooking Time

eg. 15 minutes

START

INSTANT COOK

START

SHARP CORPORATION OSAKA, JAPAN

TINSEA779 WRR0 - M32 PRINTED IN THAILAND

Sharp R-880B User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual