Sharp R890EST, R890EBS, R890EW User Manual

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R-890E (W)

R-890E (ST) R-890E (BS)

Convection Microwave Oven with grill

OPERATION MANUAL WITH COOKING GUIDE

Read all instructions carefully before using the oven

WARRANTY

Consumer Electronic Products

Congratulations on Your Purchase!

This Sharp product is warranted against faults in material and manufacture for the period as stated in the table below.

If service is required during the warranty period, please contact your nearest Sharp Approved Service Centre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.

This warranty does not extend to defects or injuries caused by or resulting from causes not attributable to faulty parts or the manufacture of the product, including but not limited to, defect or injury caused by or resulting from misuse, abuse, neglect, lack of maintenance, accidental damage, improper voltage, liquid spillage, vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.

Please retain your sales documentation, as this should be produced to validate a warranty claim. This warranty is in addition to and in no way limits, varies or excludes any implied rights and remedies under any relevant legislation in the country of sale.

This warranty does not cover transportation to and from the Sharp Approved Service Centre. Goods presented for repair may be replaced by refurbished goods of the same type rather than being repaired. Refurbished parts may be used to repair the goods. The repair of your goods may result in the loss of user generated data, please ensure that you have saved this data elsewhere prior to repair.

Australian customers: Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure. The criteria of a major failure is defined in the Australian Consumer Law. Should you require any assistance with a major failure please contact Sharp Customer Care.

WARRANTY PERIODS

Home Theatre Projector 12 months Audio/Home Theatre 12 months Microwave Oven 12 months Steam Oven 12 months Refrigerator 24 months DVD/Blu-ray 12 months Air Conditioner 60 months Portable Air Conditioner 12 months LCD Television 36 months Air Purifier 12 months

(excluding lamps and air filters)

COR

2 JULIUS AVENUE,

SHA

ITE

PTY. L I

039 40

NORTH RYDE NSW 2113

NEW

EAL

enro

e, A

IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand

FOR LOCATION ENQUIRIES WITHIN

AUSTRALIA

REGARDING YOUR LOCAL

SHARP APPROVED SERVICE CENTRE

VISIT OUR WEBSITE AT

www.sharp.net.au

OR CALL SHARP CUSTOMER CARE

1300 135 022

(LOCAL CALL COST APPLY WITHIN AUSTRALIA)

SHARP CORPORATION OF AUSTRALIA PTY LTD

FOR LOCATION ENQUIRIES WITHIN

NEW ZEALAND

REGARDING YOUR LOCAL

SHARP APPROVED SERVICE CENTRE

VISIT OUR WEBSITE AT

www.sharp.net.nz

CONTACT YOUR SELLING DEALER/RETAILER

OR CALL

SHARP CUSTOMER CARE

SHARP CUSTOMER SERVICES

TELEPHONE: 09 573 0111

FACSIMILE: 09 573 0113

SHARP CORPORATION OF NEW ZEALAND LIMITED

INTRODUCTION

Thank you for buying a Sharp Microwave Oven. Please keep this operation manual handy, as it describes all the features of your oven and will enable you to cook a variety of foods.

The manual is divided into two sections:

1. OPERATION (P2~P25)

This section describes your oven and teaches you how to use all the features.

2. SMART 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 and standing times. 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

Warranty Inside of front cover Introduction 1 Warning 2 Special Notes 3 Installation Instructions 4 Oven Diagram 5 Operation of Touch Control Panel 6

Control Panel Display 6 Touch Control Panel Layout 6

Before Operating 7

Getting Started 7 Clock Set Mode (Clock Setting) 7

Set Timer 8

Stop/Clear 8

To Cancel a Program During Cooking Manual Operations 9 <Microwave Cooking> 9

Microwave Time Cooking 9

Instant Cook 11 <Heating without Food> 12 <Convection Cooking> 13

To Cook by Convection 13

To Preheat and Cook by Convection

Convection and Microwave Cooking 15

Inverter Microwave Cook <Automatic Menus> 20

Fan-Forced Cook

Convenience Cook 21

Favourite

Child Lock Care and Cleaning 24

Service Call Check Specifications Smart Cooking Guides

1 –

17 19

25 25

3 9

WARNING

IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE. 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. Do not put things on top of the oven or cover the outer cabinet.

Accessible parts (eg. oven door, turntable and rack) will become hot when in use. To avoid burns and scalds children should be kept away. To reduce the risk of fire in the oven cavity:

a. Do not overcook food. b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven. c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled. d. Look at the oven from time to time when food is heated in disposable containers made of plastic, paper or

other combustible materials for signs of smoke or burning.

e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven off, and

disconnect the power cord, or shut off power at the fuse or circuit breaker panel.

To reduce the risk of an explosion or delayed eruptive boiling: Your microwave oven is capable of heating food and beverages very quickly therefore, it is very important that you select the appropriate cooking time and power level for the type and quantity of food to be heated. If you are unsure of the cooking time and power level required, begin with low cooking times and power levels until the food is sufficiently heated evenly throughout. Additionally:

a. Do not place sealed containers in the oven. Baby bottles fitted with a screw cap or teat are considered

to be sealed containers. b. Do not use excessive amounts of time. c. When boiling liquids in the oven, use a wide-mouthed container. d. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids. e. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting a spoon

or other utensil into the container.

This oven is for home food preparation only and should only be used for heating, cooking and defrosting food and beverage. It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.

Never operate the oven whilst any object is caught or jammed between the door and the oven. Do not try to adjust or repair the oven yourself.

It is hazardous for anyone other than a qualified service technician trained by SHARP to carry out any service or repair operation. Especially those which involve the removal of a cover which gives protection against exposure to microwave energy are very hazardous.

Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified service technician trained by SHARP. It is particularly important that the oven door closes properly and that there is no damage to: (1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven cavity (buckled or deformed), (4) Burn marks on the door seal faces.

Do not bump, or catch utensils, loose clothes and your accesories on the door safety latches when removing food from the oven.

Never poke an object, particularly a metal object, through a grille or between the door and the oven while the oven is operating.

Never tamper with or deactivate the door safety latches. Always use oven mittens to prevent burns when handling utensils that are in contact with hot food. Enough heat

from the food can transfer through utensils to cause skin burns. Should the power supply cord become damaged, it must be replaced with a special cord supplied by a SERVICE

CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician trained by SHARP. If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP. Avoid steam burns by directing steam away from the face and hands.

Slowly lift the furthest edge of a dish's cover and microwave plastic wrap and carefully open popcorn and oven cooking bags away from the face.

Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot surfaces or sharp edges.

Do not place anything on the outer cabinet because the microwave oven will become very hot during the operation. Do not store food or any other items inside the oven. Make sure the utensil does not touch the interior walls during cooking. Only allow children to use the oven without supervision when adequate instructions have been given so that the

child is able to use the oven in a safe way and understands the hazards of improper use. Children should be supervised to ensure that they do not play with the appliance. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental

capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

SPECIAL NOTES

DO DON’T

Eggs, fruits, nuts, seeds, vegetables, sausages and oysters

Popcorn

Baby food

General

* Puncture egg yolks and whites and

oysters before cooking to prevent "explosion".

* Pierce skins of potatoes, apples,

squash, hot dogs, sausages and oysters so that steam escapes.

* Use specially bagged popcorn for the

microwave oven.

* Listen while popping corn for the

popping to slow to 1-2 seconds.

* Transfer baby food to a small dish and

heat carefully, stirring often. Check for suitable temperature to prevent burns.

* Remove the screw cap and teat

before warming baby bottles. After warming shake thoroughly. Check for suitable temperature.

* Food with filling should be cut after

heating, to release steam and avoid burns.

* Use a deep bowl when cooking liquids

or cereals to prevent boiling over.

* Cook eggs in shells. This prevents

"explosion", which may damage the

oven or injure yourself. * Reheat whole eggs. * Overcook oysters. * Dry nuts or seeds in shells.

* Pop popcorn in regular brown bags or

glass bowls. * Exceed maximum time on popcorn

package. * Heat disposable bottles.

* Overheat baby bottles.

Only heat until warm. * Heat bottles with teats on. * Heat baby food in original jars.

* Heat or cook in closed glass jars or air

tight containers.

Deep fry fat.

Heat or dry wood, herbs, wet papers,

clothes or flowers.

Operate the oven without a load (i.e. an

absorbing material such as food or water)

in the oven cavity except when condition-

ing or cleaning the heater elements as

described in the operation manual.

Liquids (Beverages)

Canned foods Sausage rolls,

pies, Christmas pudding

Meats

Utensils

Aluminium foil

Browning dish

* For boiling or cooking liquids see

WARNING on page 2 to prevent

explosion and delayed eruptive boiling. * Remove food from can. * These foods have high sugar and/or

fat contents. * Cook for the recommended time.

* Use a microwave proof roasting rack

to collect drained juices. * Check the utensils are suitable for

MICROWAVE cooking before you use

them.

* Use to shield food to prevent over

cooking. * Watch for sparking. Reduce foil or

keep clear of cavity walls. * Place a suitable insulator such as a

microwave and heat proof dinner plate

between the turntable and the

browning dish.

* Heat for longer than recommended

time. See REHEATING-FOOD CHART

on page [. * Heat or cook food while in cans. * Overcook as they may catch fire.

* Place meat directly on the turntable for

cooking. * Use metal utensils for MICROWAVE

cooking. Metal reflects microwave

energy and may cause an electrical

discharge known as arcing. * Use too much.

* Shield food close to cavity walls.

Sparking can damage the cavity.

* Exceed the preheating time recom-

mended by the manufacturer. Exces-

sive preheating can cause the glass

turntable to shatter and/or damage

internal parts of the oven.

INSTALLATION INSTRUCTIONS

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

2. Accessories provided

1) Turntable 2) Turntable Ring 3) Rack 4) Combined operation manual and cookbook

3. Since the door may become hot during cooking, you should place or mount the oven so that the bottom of the oven is 85 cm or more above floor. You should also keep children away from the door to prevent them burning themselves. This oven is designed to be used on a countertop, in a cabinet or built-in(not available in all countries).

It should not be installed in any area

next to a conventional oven unit. The oven

For R-890E(W)/(ST)/(BS): Allow a space of at least 40cm on the top, 5cm on both sides and at the rear of the

oven for adequate air circulation. When installing in a cabinet, the minimum inside dimension of the cabinet should be 620mm(W) x 715mm(H) x 560mm(D).

WARNING: The electrical outlet must be readily accessible so that the unit can be unplugged easily in

an emergency.

4. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal injury for failure to observe the correct electrical connecting procedure. The A.C. voltage must be single phase 230-240V, 50Hz.

5. This appliance must be earthed.

6. Operate the oven from a general purpose domestic outlet. If a generator is used, do not operate the oven with non-sinusoidal outputs.

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

where excessive heat and steam are generated, for example,

should be installed so as not to block ventilation openings.

OVEN DIAGRAM

OVEN:

1. LED Display

2. Control panel

3. Oven lamp

4. Door open button

5. Waveguide cover (Do not remove)

6. Coupling

7. See through door

8. Door seals and sealing surfaces

9. Door safety latches

10. Top grill heating element

11. Ventilation openings

12. Door hinges

13. Oven cavity

14. Power supply cord

15. Outer cabinet

ACCESSORIES:

16. Turntable

17. Roller stay

18. Rack

• Place the turntable onto the turntable motor shaft, ensuring it is located firmly.

• To avoid turntable damage, ensure dishes or

containers are lifted clear of the turntable rim when removing them from the oven.

• The racks are for Grill, Combi., Convection and

recommended automatic operations.

Never touch the grill when it is hot.

NOTES:

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

• After cooking fatty foods without a cover, always clean the cavity and especially the grill heating elements thoroughly, these must be dry and free from grease. Built-up grease may overheat and begin to smoke or catch fire.

• Always operate the oven with the turntable fitted correctly. This promotes thorough, even cooking.

A badly fitted turntable may rattle, may not rotate properly and could cause damage to the oven.

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

Warning:

The accessories will become very hot whenever the the grill or convection symbols are lit on the display.

Use thick oven mittens when inserting/removing the food or turntable from the oven to

prevent burns.

Information on Disposal

This product should not be disposed of in a general waste bin as it contains materials that

should be recycled,

If you are in doubt about the correct disposal method, contact your local council.

which is good for the environment.

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.

1. MICROWAVE SYMBOL

Control Panel Display

Touch Control Panel Layout

It will appear when setting a program using the microwave mode, or when in a microwave cooking mode.

2. CONVECTION SYMBOL It will appear when setting a program using the convection mode, or when in a convection cooking mode.

3. GRILL SYMBOL

It will appear when setting a program using the grill mode, or when in a grill

cooking mode.

4. COOK indicator It will light up when the oven is operating.

5. DEFROST SYMBOL

It will appear when setting a program using the defrost mode,

or when in a defrost cooking mode.

6. REHEAT SYMBOL

It will appear when setting a program using the reheat mode, or when in a

reheat cooking mode.

7. AUTO SYMBOL

It will appear when setting a program using the auto menu mode, or when

in a auto cooking mode.

1. SMART FUNCTION pads Press to select cooking mode option.

2. FAN FORCED COOK pads Press to select 3 popular convection menus.

3. INVERTER MICROWAVE COOK pads Press to select 6 popular menus.

4. CONVENIENCE pads Press to select Reheat, Defrost or Favourite key.

5.NUMBER AND TEMPERATURE pads

MICROWAVE

FAN FORCED

CONVEC.

GRILL

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

6.MICR OWAVE WA TTAGE pad

Press to select microwave power setting. If not pressed, 1100W is automatically selected.

7.STOP/CLEAR pad

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

8.CLOCK/S E T TIMER pad

Press to set clock time or timer.

9.START / + 3 0 S E C . pad

Press once to cook for 30 seconds at 1100W or increase by 30 second multiples each time this pad is pressed during manual cooking. Press to start oven after setting programs.

BEFORE OPERATING

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.

Procedure Pad Order Display

Clock Setting

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

Step

Press the CLOCK/SET TIMER pad

once.

Procedure Pad Order Display

CLOCK/

SET TIMER

x 1

Press the START/+30SEC.

pad.

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

The dots (:) will flash on and off.

Press the START/+30SEC.

pad.

This is a 12 hour clock. If you attempt to enter an incorrect clock time (eg. 13:45),

START TO SET

will appear on the display. Press the STOP/CLEAR pad and re-enter the time of day (eg. 1:45).

ENTER TIME PRESS

Set Timer

Use this feature as a general purpose timer. Examples include:

timing boiled eggs cooked on the stove top. timing the recommended standing time of food.

You can enter any time up to 99 minutes, 99 seconds. If you want to cancel the timer during the count down phase simply press STOP/CLEAR.

* Suppose you want to set the timer for 3 minutes to boil an egg on the stove top.

Step

Press the CLOCK/SET TIMER pad

twice.

Procedure

Press the START/+30SEC.

pad.

Enter desired time.

Press the START/+30SEC.

pad.

Pad Order

CLOCK/

SET TIMER

x 2

Display

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

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 Program During Cooking

Press the STOP/CLEAR pad twice.

MANUAL OPERATIONS

Microwave Time Cooking

This is a manual cooking feature, first enter the cooking time then the power level. There are eleven different power levels. You can program up to 99 minutes, 99 seconds. This variable cooking control allows you to select the rate of microwave cooking. After cooking, the fan will continue to operate. COOLING may be displayed when the door is opened or STOP/ CLEAR pad is pressed while the fan is operating.

If a wattage level is not selected, then 1100W is automatically used.

*Suppose you want to cook for 10 minutes at 1100W.

Step

Enter desired cooking time.

Procedure

Display Power level Examples

1100 W

990 W 880 W 770 W

660 W 550 W

440 W 330 W 220 W 100 W

0 W

100%

90% 80% 70% 60% 50% 40% 30% 20% 10%

Pad Order Display

Press the START/+30SEC. pad.

High

Medium High

Medium

Medium Low

Low

Raw meat, Vegetables, Rice or Pasta

Delicate Food such as Eggs or Seafood.

Defrost, Softening butter

Keep food warm

The timer begins to count down.

MANUAL OPERATIONS

Microwave Time Cooking

To lower the wattage level press the MICROWAVE WATTAGE pad first. Note the display will indicate "1100W

PRESS AGAIN TO LOWER POWER OR PUSH START". Press the MICROWAVE WATTAGE pad again until

required wattage level is displayed.

* Suppose you want to cook Fish Fillets for 10 minutes at 550W.

Step

Select power level by pressing the MICROWAVE WATTAGE pad as

required

(for 550W microwave wattage press

six times).

Press the START/+30SEC.

pad.

Procedure Pad Order Display

Enter desired cooking time.

Press the START/+30SEC.

pad.

MICROWAVE

WATTAGE

x 6

The timer begins to count down.

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 START/+30SEC. pad is pressed.

HELPFUL HINTS:

If you want to check the microwave wattage during cooking, press the MICROWAVE WATTAGE pad. As long as your finger is pressing the MICROWAVE WATTAGE pad, the microwave wattage will be displayed.

Instant Cook

For your convenience Sharp’s Instant Cook allows you to easily cook for 30 seconds at 1100W

The Instant Cook function has 2 operation methods (see below). Each time the START/+30SEC pad is pressed, the cooking time is increased by 30

seconds up to a maximum time of 99 minutes.

<Not during cooking> * Suppose you want to cook for 1 minute at 1100W.

Step

Press the START/+30SEC. pad. Within 3 minutes of closing the door, cook-

ing completion or pressing the STOP/ CLEAR pad.

<During cooking in Manual Operation> * Suppose you want to cook for 2 minutes 30 seconds at 1100W and add 2 minutes during cooking.

Step

Enter desired cooking time.

Procedure Pad Order Display

x 2

The timer begins to count down.

Procedure Pad Order Display

Press the START/+30SEC. pad.

The timer begins to count down.

Press the START/+30SEC. pad twice.

x 4

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

Step

Ensure that no food is in the oven.

Press the GRILL pad.

Enter the heating time (20

min.).

Press the START/+30SEC. 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

The timer begins to count down to zero. When timer reaches zero, all indicators will go out and the oven will "beep". FINISH REMOVE FOOD

will be displayed

Display

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 (230, 220, 210, 200, 180, 170,160, 150, 70, 40 C) 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 FAN FORCED

CONVEC. pad.

Enter desired temperature.

Procedure

Press the START/+30SEC. pad.

Enter desired cooking time.

Press the START/+30SEC. pad.

Pad Order

FAN FORCED

CONVEC.

Display

The timer begins to count down to zero. When the timer reaches zero, all indicators will go out and the oven will "beep". FINISH REMOVE FOOD

will be displayed. The

and NOW COOLING

oven cavity has cooled.

cooling fan will remain on

may be displayed until the

WARNING:

The oven cavity, door, turntable, rack, dishes and especially the grill will become very hot, use thick oven mittens 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 FAN FORCED

CONVEC pad. The programmed temperature will be displayed as long as FAN FORCED CONVEC. pad is pressed. NOTE: During preheating and convection cooking, you will hear the cooling fan cycling on and off. This is

completely normal and will not affect the cooking.

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.

Press desired preheat temperature pad.

Press the START/+30SEC. pad.

Enter desired cooking time.

Press the START/+30SEC. pad.

Procedure Display

Pad Order

PREHEAT

**AFTER PREHEAT IS OVER,

UNIT BEEPS AND DISPLAYS THE

FOLLOWING MESSAGE**

PLACE FOOD ENTER COOK TIME

PRESS START

The timer begins to count down to zero and all indicators will go off and the oven will "beep" and FINISH

REMOVE FOOD will be displayed.

The cooling fan will remain on and NOW COOLING may be displayed until the oven cavity has cooled.

PREHEAT COOKING

WARNING:

The oven cavity, door, turntable, rack, dishes and especially the grill will become very hot, oven mittens when inserting/removing the food or turntable from the oven to prevent burns.

NOTE: During preheating and convection cooking, you will hear the cooling fan cycling on and off. This is completely normal and will not affect the cooking.

use thick

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 for 8 minutes at 550W.

Step

Press the FAN FORCED CONVEC.

pad.

Enter desired convection temperature.

Press the START/+30SEC. pad.

Enter desired convection cooking

time.

Select microwave cooking and microwave wattage by pressing the MICROWAVE WATTAGE pad as

required

(for 550W power press 6 times.)

Procedure Pad Order Display

FAN FORCED

CONVEC.

MICROWAVE

WATTAGE

x 6

Press the START/+30SEC. pad.

Enter desired microwave cooking

time.

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

second sequence will be displayed

and the timer will begin to count

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

WARNING:

The oven cavity, door, turntable, rack, dishes and especially the grill will become very hot, oven mittens when inserting/removing the food or turntable from the oven to prevent burns.

NOTE: During Preheating and Convection cooking, you will hear the cooling fan cycling on and off. This is completely normal and will not affect the cooking.

Press the START/+30SEC. pad.

down to zero again.

The timer begins to count down to zero and all indicators will go off and the oven will "beep" and FINISH

REMOVE FOOD will be displayed. The cooling fan will remain on and NOW COOLING may be displayed until the oven cavity has cooled.

use thick

<COMBI. Cooking>

The Smart COMBI Cooking feature enables a combination of cooking modes to be used alternately. Combination cooking reduces cook time and provides a crisp, brown finish to foods.

To use the Smart COMBI feature press the COMBI pad until the desired program is displayed. It is not necessary to preheat for combination cooking.

C-1

COMBI

Microwave+Convection

Microwave

Grill

Fan-Forced

Convection

* Suppose you want to cook for 6 minutes with Microwave and Grill.

Step

Press the COMBI pad twice.

Procedure

Press the START/+30SEC. pad.

C-2

Microwave+Grill

Pad Order Display

COMBI

Grill+Convection

x 2

C-3

C-4

Microwave+Grill+Convection

Enter desired cooking time.

Press the START/+30SEC. pad.

The timer begins to count down to zero and all indicators will go off and

WARNING:

The oven cavity, door, turntable, rack, dishes and especially the grill will become very hot, mittens when inserting/removing the food or turntable from the oven to prevent burns.

the oven will "beep" and FINISH

REMOVE FOOD will be displayed. The cooling fan will remain on and NOW COOLING may be displayed until the oven cavity

has cooled.

use thick oven

Preheating, Microwave Cooking, Convection Cooking, Grill Cooking and COMBI Cooking can be programmed to up to 4 automatic cooking sequences, switching from one variable power setting to another. Note that MICROWAVE WATTAGE must be entered first when programming sequence cooking. * Suppose you want to cook for 10 minutes at 880W microwave power, cook for 5 minutes at 1100W and cook

with Grill for 20 minutes.

Step

Select microwave cooking and desired wattage level by pressing the MICROWAVE WATTAGE pad (for microwave power press three times).

Procedure Display

Press the START/+30SEC. pad.

Enter desired cooking time.

For second sequence, select microwave cooking and wattage level (for 1100W press the MICROWAVE WATTAGE pad once)

880W

Pad Order

MICROWAVE

WATTAGE

x 3

MICROWAVE

WATTAGE

Press the START/+30SEC. pad.

Enter desired cooking time for the

second sequence.

For third sequence, press the GRILL pad.

Enter desired cooking time.

GRILL

x 1

Step

Press the START/+30SEC. pad.

WARNING:

The oven cavity, door, turntable, rack, dishes and especially grill will become very

use thick oven mittens when inserting/removing the food or turntable from the oven to prevent burns.

hot,

Procedure DisplayPad Order

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

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

And then the third sequence will be displayed and the timer will begin count-

ing down to zero. All indicators will go off and the oven will "beep" and FINISH REMOVE FOOD will be displayed. The cooling fan will remain on and NOW

COOLING may be displayed until the

oven cavity has cooled.

INVERTER MICROWAVE COOK

RICE/

PASTA

VEGETABLES/

QUINOA

MELT/

SOFTEN

RICE / PASTA

1.White Rice

2.Brown Rice

3.Pasta

4.Wholemeal Pasta

VEGETABLES/QUINOA

1.Fresh Vegetables

2.Frozen Vegetables

3.Sweet Jacket Potato

4.Quinoa

MELT/SOFTEN

1.Chocolate

2.Butter

3.Cream Cheese

Press pads until the desired menu appears on the display. Follow the details provided in

the INVERTER MICROWAVE COOK MENU GUIDE on page

in the cooking

guides.

* Suppose you want to cook 150g Fresh Vegetables.

Step

Procedure Pad Order Display

Press the VEGETABLES/QUINOA pad.

VEGETABLES/

QUINOA

Press the START/+30SEC. pad.

Enter the weight.

Press the START/+30SEC. pad.

The timer begins to count down. The oven will "beep" 4 times and will stop.

FINISH REMOVE FOOD will be displayed repeatedly.

Fan Forced Cook

BAKE

MEAT

ROAST

NOTE: For the ROAST Auto Menus the initial temperature is +3 C.

Press pads until the desired menu appears on the display.

Follow the details provided in the FAN FORCED

cooking guides.

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

Step

Press the ROAST pad.

PIE

Procedure Pad Order Display

ROAST

1.Roast Chicken

2.Roast Beef

3.Roast Lamb

4.Roast Pork

BAKE

1.Butter Cake

2.Lasagne (400g)

COOK MENU GUIDE on page

ROAST

Press the START/+30SEC. pad.

x 2

MEAT PIE

1.Standard Pie, Refrigerated (160g)

2.Standard Pie, Frozen (160g)

3.Party Pies 10

6 - in the

Enter the weight.

Press the START/+30SEC. pad.

Open the door. Turn over the meat. Close the door.

Press the START/+30SEC. pad.

The timer begins to count down. The oven will "beep" 4 times and will stop.

TURN OVER BEEF PRESS

START will be displayed

repeatedly.

TURN OVER BEEF PRESS

START will be displayed

repeatedly.

When the cooking time reaches zero, FINISH REMOVE FOOD

will be

displayed repeatedly.

Convenience

REHEAT

Press to select popular reheat and defrost menus. Follow the details provided in the CONVENIENCE

* Suppose you want to defrost 0.5 kg steak.

Step

DEFROST

Press the DEFROST pad.

FAVOURITE

Procedure Pad Order Display

1.Plate (400g)

2.Beverage

Press the START/+30SEC. pad.

DEFROST

1.Mince

2.Steak/Chops

3.Roast Meat

MENU GUIDE on page in the cooking guides.

DEFROST

4.Whole Chicken

5.Chicken Fillet

6.Fish Fillet

x 2

Enter the weight.

Press the START/+30SEC. pad.

Open the door. Turn over the meat. Close

the door.

Press the START/+30SEC. pad.

The timer begins to count down. The oven will "beep" 4 times and will stop. TURN OVER STEAK/CHOPS

PRESS START

repeatedly.

TURN OVER STEAK/CHOPS PRESS START

repeatedly.

When the cooking time reaches zero, FINISH REMOVE FOOD will be

displayed repeatedly.

will be displayed

F22avourite

The favourite function allows you to store 3 frequently used microwave power levels and cook times to make cooking/reheating more convenient.

Example: Set the following procedure as Favourite 2. Cook food for 3 minutes and 20 seconds at 880W.

Step

Press the FAVOURITE pad

twice.

Procedure Pad Order

FAVOURITE

x 2

Display

If the procedure has been set, press "START/+30SEC." to use it. If not, continue to set the procedure.

Only one or two stages can be set.

Step

Select desired power level by pressing the MICROWAVE WATTAGE pad.

Procedure Pad Order Display

MICROWAVE

WATTAGE

x 3

Press the START/+30SEC.

pad.

Enter desired cooking time.

Press the START/+30SEC.

pad.

Press the START/+30SEC.

save as FAVOURITE 2 and to operate.

To add another stage to the program

repeat steps 2 to 5.

pad to

Child Lock

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.

Step

Press the number 0 pad for 3 seconds.

Procedure

Pad Order

Display

Press the START/+30SEC. pad.

The time of day will be displayed.

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

* To cancel the Child Lock.

Step

Press the STOP/CLEAR pad for 3

seconds.

Procedure Pad Order Display

STOP

CLEAR

The time of day will be displayed. The oven is ready to use.

CARE AND CLEANING

Disconnect the power supply cord before cleaning or leave the door open to inactivate the oven. Before cleaning ensure oven cavity is cool.

OVEN INTERIOR:

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

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

• Heat up your oven regularly by using the grill. Remaining food or splatters can cause smoke or odours.

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

• Keep the waveguide cover clean at all times. The waveguide cover is constructed from a fragile material and should be cleaned with care (follow the cleaning instructions above).

NOTE: Excessive soaking may cause disintegration of the waveguide cover. The waveguide cover is a consumable part and without regular cleaning, will need to be replaced.

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

• Do not allow grease or dirt to build-up on the door seals or areas around the door. This may prevent the door from closing correctly and may cause a leakage of microwaves (follow the cleaning instructions below).

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

• Clean the oven at regular intervals and remove any food deposits. Failure to maintain the oven in a clean condition could lead to a deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

OUTER CABINET:

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

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

DOOR:

• To remove all traces of dirt, regularly clean both sides of the door, the door seals and adjacent parts with a soft, damp cloth.

• Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

NOTES:

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

•A steam cleaner should not be used.

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

• Slight tarnishing of the oven cavity, around the area of the grills, is likely to occur. This is normal and will not affect the ovens performance.

Warning:

Before cleaning, make sure the oven cavity, door, oven cabinet, accessories and especially the grills are completely cool.

SERVICE CALL CHECK

Check the following before calling for a service:

1. Does the display light? Yes

2. When the door is opened, does the oven lamp come on? Yes No

3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely.

Press the START/+30SEC. pad. A. Does the oven lamp light? Yes 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 E. After one minute, did an audible signal sound? Yes No F. Is the water inside the oven hot? Yes No

4. Remove water from the oven and program the oven for 3 minutes on GRILL mode. A. Does the GRILL symbol and cook indicator light?

B. After 3 minutes, does the grill become red?

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.

Yes

No No

SPECIFICATIONS

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

Microwave 1300 Grill 1130 Convection 2150 W

Output Power :

Microwave 1100 W* (IEC test procedure) Grill

Convection

Microwave Frequency : 2450 MHz (Class B/Group 2)** Outside Dimensions : 520 mm(W) x 315 mm(H) x 510 mm(D) Cooking Uniformity : Turntable (315 mm in diameter) system Weight : Approx. 15 kg

* When tested in accordance with AS/NZS 2895.1.2007 ** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International

Standard CISPR11.

W(Steady), 1800 W(Initial)

1100 W

2100 W

ROAST MEAT AND POULTRY CHART

MEAT

COOKING TIME

PREHEAT TEMPERATURE

COOKING TEMPERATURE

STANDING TIME

Beef Roast

25-27 minutes/500g

200˚C

15-25 minutes

Lamb Roast

25-27 minutes/500g

200˚C

15-25 minutes

Pork Roast

30-32 minutes/500g

230˚C

10-20 minutes

Roast Chicken

20-22 minutes/500g

220 ˚C

5-10 minutes

1. Use the low rack.

2. Preheat oven according to the temperature in the PREHEAT TEMPERATURE

3. Season meat/poultry if desired and cover lightly with oil.

4. Turn meat/poultry over half way through cooking.

*Maximum 2kg weight per roast. ** Times are an estimation only. You may have to adjust times and temperatures according to your preference.

column.

FOOD

AMOUNT

COOKING FUNCTION

COOKING TIME

PROCEDURE

Cake

850g

Convection

180˚C

55 minutes

Preheat to 180˚C. Bake cake in cake tin on

the low rack.

Thin Chips

200g

Convection

230˚C

35 minutes

Preheat to 230 ˚C. Use a baking tray. Place

chips in a single

layer. Turn over half way

through cooking.

Thick Chips

200g

Convection

230˚C

35 minutes

Preheat to 230 ˚C. Use a baking tray. Place

chips in a single layer. Turn over half way through cooking.

Chicken Chips

250g

Convection

230˚C

15 minutes

Preheat to 30 ˚C. Use a baking tray. Place chips in a single layer. Turn over half way through cooking.

Chicken Nuggets

12 nuggets

Convection

230˚C

20 minutes

Preheat to 230 ˚C. Use a baking tray. Place

nuggets in a single layer. Turn over half

Potato Wedges

250g

Convection

230˚C

30 minutes

Preheat to 230 ˚C. Use a baking tray. Place

wedges in a single layer. Turn over half

Roast Vegetables e.g. Potato, Sweet Potato, Pumpkin

500g

Convection

200˚C

55 minutes

Preheat to 200 ˚C. Use a baking tray. Place vegetables in a single layer. Spray lightly with cooking oil and season to taste. Turn over half way through cooking.

Mini Pies

10 mini pies

Convection

220˚C

25 minutes

Preheat to 220 ˚C. Use a baking tray. Place

pies in a ingle layer. Turn over half way through cooking.

Mini Sausage Rolls

10 mini sausage

rolls

Convection

220˚C

25 minutes

Preheat to 220 ˚C. Use a baking tray. Place

sausage rolls in a single layer. Turn over

Frozen Lasagne

400g

Convection

200˚C

50 minutes

Preheat to 200 ˚C. Use an oven safe

dish. Do not cover.

way through cooking.

half way through cooking.

FAN-FORCED CONVECTION CHART

REHEATING CONVENIENCE

FOOD

AMOUNT

COOKING TIME AND POWER LEVEL

PROCEDURE

STANDING TIME

Beverage (room temp.) 250mL per cup

1 cup

2 cups

2 minutes – 2 minutes 30 seconds on 880W 3-4 minutes on 880W

Stir after heating.

Canned Food (room temp.) (e.g. Spaghetti, Baked Beans)

1 cup

2 cups

3-5 minutes on 550W 6-8 minutes on 550W

Place food in bowl. Cover with plastic wrap and pierce 5 times with a skewer. Stir halfway.

2 minutes

Canned Soup (room temp) 250mL per cup (thin soup)

1 cup

2 cups

3-4 minutes on 1100W 5-6 minutes on 1100W

Place food in bowl. Cover with plastic wrap or lid. Stir halfway.

2 minutes

Meat Pie (refrigerated) Individual 180g each

1 pie

4 pies

5-6 minutes on 550W 10-11 minutes on 550W

Place directly on turntable, face side down. Cover with paper towel. Turn over halfway.

2 minutes

Frozen Rice/Pasta Dinners (e.g. Lasange, Risotto)

300-500g

7-9 minutes on 1100W

Remove from foil container. Cover with plastic wrap or lid. Allow to stand

2 minutes Pizza Slice (refrigerated) Slice 100g each

1 slice

2 slices

1 minute – 1 minute 30 seconds on 770W 1 minute 30 seconds – 2 minutes on 770W

Place on a sheet of paper towel. Place directly on the turntable.

Dinner Plate (refrigerated) 350g-400g per serve

1 serve

3-5 minutes on 1100W

Slice potato. Cover plate with plastic wrap and pierce 5 times with a skewer. Place directly on turntable. Allow to stand.

2 minutes Casserole (refrigerated) 250g per serve

1 serve

2 serves

5-6 minutes on 550W 7-9 minutes on 550W

Place in a bowl, cover with plastic wrap. Place directly on turntable. Stir halfway. Allow to stand, then stir.

2 minutes Croissants (frozen)

1 2

1 minute on 330W 1 minute 30 seconds on 330W

Place between paper towels. Place directly on the turntable.

Fruit Pie individual (frozen) 135g each

1 2

2-3 minutes on 330W 3-4 minutes on 330W

Remove from foil container. Place on a plate and then onto the turntable. Allow to stand.

2 minutes Danish Pastry whole (frozen)

400g

5-6 minutes on 330W

Remove from foil container. Place on dinner plate. Allow to stand.

2 minutes

– FOOD CHART

DEFROSTING CONVENIENCE

NOTE: Room Temperature +20ºC Refrigerator Temperature +3ºC Frozen Temperature -18ºC

FROZEN VEGETABLE CHART RICE AND PASTA COOKING CHART

VEGETABLE

AMOUNT

MICROWAVE TIME 1100W

PROCEDURE

Beans (green, cut)

500g

8-10 minutes

Broccoli

500g

8-10 minutes

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

Carrots (sliced)

500g

10-12 minutes

Stir halfway through.

Cauliflower

500g

8-10 minutes

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

Corn on the Cob

4 pieces

8-10 minutes

Peas (green)

500g

7-9 minutes

Spinach

250g

6-7 minutes

Break apart as soon as possible.

Mixed Vegetables (i.e. carrots, beans and corn kernels)

500g

13-15 minutes

Break apart as soon as possible.

FOOD

OTHER INGREDIENTS

MICROWAVE TIME 1100W

Pasta

1 cup

2 cups hot water

15-17 minutes

2 cups

4 cups hot water

18-20 minutes

4 cups

6 cups hot water

19-21 minutes

White Rice

1 cup

2 cups hot water

15-17 minutes

2 cups

4 cups hot water

18-20 minutes

4 cups

6 cups hot water

25-27 minutes

Brown Rice

1 cup

2 cups hot water

26-28 minutes

2 cups

4 cups hot water

34-36 minutes

4 cups

6 cups hot water

49-51 minutes

Quick Oats

1 cup

2 ¼ cups milk

5-6 minutes

EGG(S)

BUTTER

MILK

MICROWAVE TIME 770W

1 tsp

1 tbsp

1 minute

2 tsp

1 tbsp

2 minutes

1 tbsp

2 tbsp

3 minutes

1 tbsp

¼ cup

4 minutes

1. Place vegetables in a medium/large microwave safe bowl and cover with plastic wrap.

2. Halfway through cooking, stir the vegetables to ensure even cooking.

3. Allow to stand for 2 minutes before draining any water and serving.

1. Wash and strain rice before measuring amounts.

2. Place rice/pasta in a medium/large microwave safe bowl with water. Cook uncovered at 1100W, stirring halfway through cooking. Allow to stand for 2 minutes before straining any remaining water and serving.

GUIDE TO COOKING EGGS

Place butter, eggs and milk in a small/medium microwave safe bowl. Beat with a fork until well combined and yolks of eggs are completely stirred in. Cook uncovered, stirring halfway through cooking.

FRESH VEGETABLE CHART

VEGETABLE

AMOUNT

MICROWAVE

TIME 1100W

PROCEDURE

Asparagus

500g

3-5 minutes

Place in a microwave safe dish. Cover. Stand for 2 minutes.

Beans (top and tailed)

500g

5-6 minutes

Place in a microwave safe dish with 1 tablespoon of water. Cover. Stand for 2 minutes.

Broccoli (uniform florets)

500g

4-6 minutes

Place in a microwave safe dish. Cover. Stand for 2 minutes.

Brussels Sprouts

500g

4-6 minutes

Place in a microwave safe dish. Cover. Stand for 2 minutes.

Cabbage (shredded)

500g

6-8 minutes

Place in a microwave safe dish with 2 tablespoons of water. Cover. Stand for 2 minutes.

Carrots (sliced)

500g

5-7 minutes

Place in a microwave safe dish. Cover. Stand for 2 minutes (cook for longer for less crunch).

Cauliflower (uniform florets)

500g

4-6 minutes

Place in a microwave safe dish with 1 tablespoon of water. Cover. Stand for 2 minutes.

Corn on the Cob

2 pieces

6-8 minutes

Rinse corn under cold water. Place corn in husk and place directly on the turntable. Turn over during cooking. Stand for 2 minutes.

Mushrooms (quartered)

500g

4-6 minutes

Place in a microwave safe dish with 1 tablespoon of water. Cover. Stand for 2 minutes.

Potatoes – Jacket

4 medium

12-13 minutes

Pierce with a fork. Turn over during cooking. Stand for 2 minutes

Potatoes – Boiled

4 medium

14-16 minutes

Peel and quarter potatoes. Cook in a dish with ⅓ cup water. Cover. Stand for 2 minutes.

Pumpkin (2cm cubes)

500g

8-10 minutes

Place in a microwave safe dish. Cover. Stand for 2 minutes.

Spinach (shredded)

500g

3-4 minutes

Place in a microwave safe dish with 2 tablespoons of water. Cover. Stand for 2 minutes.

Snow Peas (top and tailed)

500g

3-5 minutes

Place in a microwave safe dish with 1 tablespoon of water. Cover. Stand for 2 minutes (cook for longer for less crunch).

Sweet Potato (2cm cubes)

500g

6-8 minutes

Place in a microwave safe dish. Cover. Stand for 2 minutes.

Zucchini (sliced)

500g

4-6 minutes

Place in a microwave safe dish with 1 tablespoon of water. Cover. Stand for 2 minutes.

1. Wash vegetables under cold running water.

2. Cover required dishes with plastic wrap or a lid.

3. Drain any remaining water after standing before serving.

CHARTS

CUT

MICROWAVE TIME

STANDING TIME

BEEF (Roast) Steaks Minced Beef

5-7 minutes/500g 3-5 minutes/500g 3-5 minutes/500g

10-15 minutes 10 minutes 10 minutes

PORK (Roast) Chops Ribs Minced Pork

5-7 minutes/500g 3-5 minutes/500g 5-6 minutes/500g 5-6 minutes/500g

10-15 minutes 10 minutes 10 minutes 10 minutes

LAMB (Roast) Chops

5-7 minutes/500g 3-5 minutes/500g

10-15 minutes 10 minutes

POULTRY Chicken (Whole) Pieces

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

10-15 minutes 10 minutes

BREAD / PIES

MICROWAVE TIME

PROCEDURE

2 Slices of Bread

30 seconds

Place between paper towel and place directly on the turntable.

4 Slices of Bread

1 minute– 1 minute 30 seconds

1 Bread Roll

30 second – 1 minute

2 Bread Rolls

2 minutes

Individual Pie

3 minutes

Remove from packaging. Place between paper towel and place directly on the turntable. Turn over halfway. Allow to stand 3-5 minutes before reheating.

DEFROST TIMES FOR MEAT, POULTRY, BREAD AND PIES

1. Remove wrapping and place frozen item on a shallow, Microwave safe plastic defrost rack. If necessary, shield thin areas with aluminum foil to prevent the item from cooking while defrosting.

2. Defrost by following the steps in the MICROWAVE TIME column.

3. Set the microwave to 330W.

4. When turning over, re-shield any warm areas so it continues to defrost without cooking.

APRICOT WHEATGERM

MUESLI CUSTARD DELIGHT

Serves 6-8

CRUNCHIES

Makes18

125 g butter

/4 cup brown sugar, lightly packed

/2 teaspoon vanilla essence

1 egg

/2 cup self-raising flour, sifted

/4 cup wheatgerm

/3 cup desicated coconut

/3 cup rolled oats

125 g dried apricots, chopped

/2 cups cornflakes

1. Preheat oven to 200°C.

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

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 12-14 minutes on CONVECTION 200°C.

NOTE: Cook in the two batches.

CHOCOLATE CHIP COOKIES

Makes24

125 g butter

/2 cup caster sugar

/2 cup brown sugar, lightly packed

/2 teaspoon vanilla essence

1 egg

/4 cups self-raising flour, sifted

/2 teaspoon salt 125 g choc bits 60 g walnut pieces

300 g carton, sour cream 3 x 410 g can, sliced peaches, drained 1 cup butter cake mix 2 cups toasted muesli

/2 cup coconut

175 g butter, melted

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

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

3. Spread muesli mixture over peaches.

4. Cook on the low rack for 6 minutes on 1100W and 4 minutes on GRILL.

5. Stand 5 minutes before serving.

1. Preheat oven to 200°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 tray: press down slightly, allowing room for spreading.

5. Place on the low rack. Bake for 12-14 minutes on CONVECTION 200°C.

NOTE: Cook in the two batches.

CHOCOLATE SELF-SAUCING PUDDING

60 g butter 11/2 cups self-raising flour

/2 cup caster sugar

/4 cup cocoa powder

/4 cup milk 1 teaspoon vanilla essence 1 cup brown sugar

/3 cup cocoa powder, extra 2 cups boiling water

1. Place butter in a large microwave safe pudding bowl; melt for 40 seconds on

1100W.

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

3. Combine brown sugar and extra cocoa and boiling water. Pour over pudding

mixture.

4. Cook for 12 minutes on 1100W. Allow to stand for 5 minutes before serving.

5. Serve hot with ice-cream.

BREAD AND BUTTER PUDDING

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

/4 cup sultanas 2 cups milk

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

/4 teaspoon nutmeg

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

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

3. Heat milk and vanilla in a small microwave safe bowl for 3 minutes on 1100W.

Gradually whisk into eggs, then pour over bread mixture.

4. Sprinkle with brown sugar and nutmeg.

5. Cook for 25-28 minutes on 330W.

6. Allow to stand for 5 minutes before serving.

Serves 4-6

CARAMEL RICE PUDDING

1 cup arborio rice 3 cups water 395 g can condensed milk 20 g butter 1 tablespoon lemon juice

1. Place rice and water in a large microwave safe glass bowl. Cook for 12-15 minutes on 1 , or until tender. Stir at halfway. Drain.

2. Mix condensed milk and butter together. Cook for 4-6 minutes on 1 , stirring every 20 seconds. (Caramel will boil over if not stirred.)

3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-litre pudding bowl.

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 550W and 3 minutes on GRILL.

6. Stand 5 minutes before serving.

100W

3 eggs, separated 1 tablespoon vanilla essence 2 tablespoons caster sugar cinnamon sugar

CHOCOLATE MOUSSE

200 g cooking chocolate 2 tablespoons water 2 tablespoons rum

/4 cup caster sugar

1. Place chocolate, water and rum in a large microwave safe bowl. Melt for 30 seconds-1 minute on 1 . Stir in sugar.

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

3. Beat egg whites until stiff peaks form.

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

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

6. Serve decorated with cream and chocolate shavings.

100W

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

Serves 4-6

100W

Serves 4

DESSERTS

CALIFORNIAN APPLE CRUNCH

800 g can pie apple 11/2 cups White Wings buttercake mix 125 g hard butter, cut into thin slices 3 tablespoons brown sugar 3 tablespoons coconut 2 tablespoons crushed nuts 1 teaspoon cinnamon

1. Place pie apple in a shallow casserole dish.

2. Sprinkle evenly with dry cake mix.

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

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

5. Cook for 6 minutes on 1 and 3 /

6. Serve warm with whipped cream.

100W

2 minutes on GRILL.

AUSTRALIAN FRUIT CAKE

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

1. Preheat oven to 180°C.

2. Combine the first 4 ingredients in a large microwave safe bowl. Cover and cook for 5 minutes on 1100W, stirring once. Allow to cool slightly.

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

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

5. Cook for 55 minutes on CONVECTION 180°C.

6. Using a 3 cm foil strip, place around the outside of cake container at halfway of cooking time. (This will prevent the outside from overcooking before the centre is cooked.)

7. Stand covered for 15 minutes before turning out.

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

1 cup plain flour, sifted 1 teaspoon baking powder salt

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

Serves 6-8

Serves 4-6

BAKED APPLES

/4 cup walnuts

/4 cup brown sugar

2 teaspoons mixed spice

1. Place walnuts, sugar and mixed spice in a blender or food processor, process until nuts are finely chopped.

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

3. Brush apples with butter. Toss in walnut mixture until evenly coated.

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

5. Cook for 4-6 minutes on 1100W and 6-8 minutes on GRILL. Allow to stand for 5 minutes.

6. Serve with whipped cream.

4 large apples 2 tablespoons lemon juice 30 g butter, melted

Serves 4

CHOCOLATE CAKE

175 g Nestlé Milk Choc Melts 100 g butter 125 mL ( 11/4 cups warm water

/2 cup) sour cream

ICING

250 g chocolate 2 tablespoons black coffee 50 mL sour cream

1. Place chocolate and butter in a large microwave safe bowl. Melt for 1-1 minutes on 1 , stirring during cooking.

2. Add sour cream and water. Cook a further 1 minute on 1100W. Mix well.

3. Stir in eggs, flour, sugar and baking powder.

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

5. Cook for 13 minutes on 5 followed by 13 minutes on CONVECTION 130°C. Allow to stand 10 minutes before turning out.

6. Allow to cool before icing.

100W

50W

ICING

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

2. Add sour cream and beat well.

2 eggs, lightly beaten 21/2 cups self-raising flour, sifted 1 cup brown sugar

/2 teaspoon baking powder

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POTATOES PIZZAIOLA

Serves 4-6

SOY AND SESAME GREEN BEANS

Serves 4

4 large potatoes 20 g butter 1 clove garlic, crushed 400 g can tomatoes, roughly chopped 2 teaspoons fresh (or 1/2 teaspoon dried) oregano ground black pepper

1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large microwave safe bowl with 2 tablespoons of water, cover and cook for 8 minutes on 1100W, stirring halfway through cooking. Drain.

2. In a small microwave safe bowl, combine butter and garlic and cook for 50 seconds on 1100W.

3. Combine oregano and pepper to garlic mixture.

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

5. Cook, uncovered, for 10 minutes on 1100W, stirring halfway through cooking.

GRILLED TOMATOES

2 tomatoes

1. Cut tomatoes in half.

2. Place directly onto turntable.

3. Cook for 5 minutes on GRILL.

4. Turn over, cook for 5 minutes on GRILL.

Serves 4

300 g green beans 1 tablespoon soy sauce 1 tablespoon olive oil sesame seeds, to garnish

1. Cut the ends off beans and rinse well.

2. Place beans in a large square casserole dish. Pour soy sauce and oil and toss well.

3. Cook on the high rack for 12 minutes on COMBI C3, mixing halfway through.

4. Sprinkle with sesame seeds.

PUMPKIN SALAD

1 kg pumpkin, peeled and cubed

/4 cup walnuts

6 shallots, chopped

/4 cup finely chopped parsley

/2 teaspoon nutmeg ground black pepper 1 cup mayonnaise

1. Place pumpkin in large microwave safe bowl, add 2 tablespoons of water,

cover and cook for 12-14 minutes on 1100W or until pumpkin is just cooked, but still firm.

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

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

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

Serves 6-8

ROAST VEGETABLES

Serves 4

HONEY GINGERED VEGETABLES

Serves 6

300 g baby potatoes, cut in half 300 g sweet potatoes, peeled 250 g parsnips, peeled 2 tablespoon olive oil 1 teaspoon oregano 1 teaspoon parsley pinch of salt

1. Cut sweet potato lengthwise and into 2 cm chunks. Cut parsnips into quarters.

2. Add potatoes, sweet potatoes and parsnips into a large shallow square casserole dish. Cook, covered for 8-10 minutes on 1100W, drain.

3. Combine oil, oregano, parsley and salt. Pour over vegetables, coat evenly.

4. Cook, uncovered for 26 minutes on COMBI C3, mixing half way through.

SQUASH WITH YOGHURT

500 g squash 200 g carton natural yoghurt 2 teaspoons seeded mustard ground black pepper

1. Wash and trim squash. Slice thinly, place in a microwave safe glass pie plate.

2. Cover and cook for 4-6 minutes on 1100W, or until just tender. Drain juice prior to adding yoghurt.

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

4. Serve hot.

Serves 4-6

/2 cup salad dressing 2 teaspoons grated ginger 2 tablespoons honey 1 tablespoon soy sauce 2 tablespoons lemon juice 500 g butternut pumpkin, peeled and thinly sliced 1 cup frozen beans 2 zucchinis, sliced

/2 cup pecans

1. In a large microwave safe bowl,heat dressing, ginger, honey, soy sauce and

lemon juice for 3-4 minutes on 1100W.

2. Add pumpkin and cook covered 4-6 minutes on 1100W, until just tender.

3. Stir in beans and zucchinis, cook covered a further 6-7 minutes on 1100W.

4. Spoon onto a serving plate. Sprinkle with pecans.

GRILLED ZUCCHINI WITH FETA AND MINT

300 g zucchini approximately 100 g feta olive oil, to brush handful of fresh mint finely chopped

1. Cut zucchini in half, and then cut lengthwise to make 4 slices.

2. Brush each side of the zucchini with olive oil.

3. Arrange zucchini on the high rack in a circle. Cook for 20 minutes

on GRILL, turning half way through.

4. Place zucchini in a bowl. Add crumbled feta and garnish with fresh mint.

Serves 2

POTATO, AVOCADO AND ONION SALAD

Serves 6

CHUNKY VEGETABLE SOUP

Serves 6

1 kg small new potatoes 1 large onion, sliced into rings 1 tablespoon caster sugar 20 g butter

/2 cup mayonnaise 150 mL sour cream black pepper 1 large avocado, cubed chives, to garnish

1. Cut unpeeled potatoes in half. Place in a large microwave safe bowl and

cover with water. Cook, covered with a lid, for 18-20 minutes on 1100W (potatoes should be tender but holding their shape). Drain.

2. Place onion rings, caster sugar and butter in a microwave safe glass bowl.

Cook for 4-5 minutes on 1100W, stirring halfway through.

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

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

5. Chill serve.

STUFFED MUSHROOMS

2 slices white bread 2 rashers bacon, chopped 2 shallots, finely chopped

/2 cup grated cheddar cheese 1 tablespoon grated parmesan

1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh parsley 6 large flat mushrooms, stalks removed (approx. 80g each)

20 g butter

Serves 4

cheese

1. Process the bread into fine crumbs. Set aside.

2. Place the bacon between sheets of paper towel. Cook for 2 minutes on

1100W.

3. Place the shallots and bacon in a small microwave safe glass bowl. Cook for

1 minute on 1100W.

4. Mix the breadcrumbs, bacon, shallot, cheeses, Worcestershire sauce and

parsley until well combined.

5. Spoon the mixture into the mushrooms.

6. Cut the butter into 6 equal cubes and place on each mushroom.

7. Place the filled mushrooms on the high rack. Cook for 15 minutes on

Convection 200 C.

/2 cup oil 60 g butter 2 onions, peeled and chopped 3 carrots, finely chopped 1 potato, peeled and chopped 3 sticks celery, chopped

2 zucchinis, chopped

/4 cabbage, shredded 3 cups beef stock 2 x 400 g cans peeled tomatoes salt and pepper parmesan cheese

1. Combine oil, butter and onion in a large casserole dish. Cook for 2-3 minutes on 1100W.

2. Add carrots and potato. Cover and cook for 5 minutes on 1100W.

3. Add celery, zucchini and cabbage. Cover and cook for 3 minutes on 1100W. Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 20-25 minutes on 1 , stirring occasionally.

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4. Serve hot, topped with parmesan cheese.

STUFFED BAKED POTATOES

Serves 4

4 large potatoes

/4 cup milk

/4 cup cream

/2 cup grated cheddar cheese 30 g butter 2 teaspoons dried parsley flakes

/4 teaspoon dry mustard paprika

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

1100W. Stand in foil for 5 minutes.

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

spoon, leaving a thin shell.

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

well until no lumps remain.

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

5. Sprinkle with remaining cheese and paprika. Cook for 2-3 minutes on 1100W

and 8 minutes on GRILL.

VEGETABLES

CAULIFLOWER AU GRATIN

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

/2 cup grated cheese

paprika

1. Place cauliflower in a glass pie dish. Cover and cook on the low rack for 4-6 minutes on 1 , until tender. Drain.

2. Melt butter in a microwave safe glass jug for 40-50 seconds on 1100W.

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

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

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

7. Cook for 6-8 minutes on GRILL.

100W

/2 minutes on 1

EASY HOME-MADE RICE RISOTTO

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

e.g. carrots, zucchinis, mushrooms

Serves 4-6

, stirring

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Serves 6-8

SCALLOPED POTATOES

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

/4 cup water 1 large onion, sliced 200 g carton light sour cream 1 egg 90 g cheddar cheese, finely grated paprika

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

for 6-8 minutes on 1 .

2. Drain off water.

3. Arrange sliced onion over potatoes.

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

with cheese and a little paprika if desired.

5. Cook uncovered, using the low rack on COMBI C3 for 15-17 minutes.

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HONEY CARROTS

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

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 6-8 minutes on 1 .

3. Stand covered for 3 minutes before serving.

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VEGETABLE PLATTER

Serves 4-6

Serves 4

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

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2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other ingredients. Cover with a lid and cook for 16-18 minutes on 1 . Do not stir while cooking.

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

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

100W

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

1. Arrange vegetables in a glass pie dish with the harder vegetables positioned around the outside and the softer vegetables in the centre.

2. Cover with plastic wrap.

3. Cook for 4

4. Stand covered for 3 minutes before serving.

/2-51/2 minutes on 1

OYSTERS KILPATRICK

Serves 1-2

PRAWN CUTLETS

Serves 4

3 rashers bacon, chopped 1 dozen oysters in the half shell 2 tablespoons worcestershire sauce

1. Place bacon in a small microwave safe bowl, cover and cook for 3 minutes on 1100W.

2. Sprinkle bacon over top of oysters, and add sauce. Place on the high rack and cook for 8-10 minutes on GRILL.

16 green king prawns

cup breadcrumbs

/ cup plain flour

1 egg (lightly beaten) 2 tablespoons olive oil

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. Line the high rack with foil and spray with non-stick spray.

5. Place prawns onto the high rack and cook for 5 minutes on COMBI C3.

6. Turn prawns over and cook for a further 5 minutes on COMBI C3.

7. Serve with tartare sauce.

SQUID IN TOMATO AND WINE SAUCE

Serves 6

CURRIED SCALLOPS

Serves 4

500 g squid tubes 1 tablespoon soy sauce 1 tablespoon cornflour 1 tablespoon olive oil 1 shallot, chopped

1 clove garlic, crushed 400 g can tomato, diced

/4 cup dry white wine 2 tablespoons tomato paste 1 tablespoon chopped fresh basil

1. Cut squid tubes into rings. Sprinkle with combined soy sauce and cornflour. Refrigerate for 30 minutes.

2. Combine oil, onion and garlic in a large microwave safe bowl. Cook for 1 minute on 1100W.

3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on 1100W.

4. Stir in squid. Cook for 10-12 minutes on 550W, tossing every minute until squid is firm.

5. Sprinkle with fresh basil.

6. Serve with French bread and tossed salad.

BOUILLABAISSE

6 mussels 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 clove garlic, crushed

/2 cups fish stock

425 g can tomatoes, pure´ed

/2 cup white wine

2 tablespoons tomato paste

/4 teaspoon turmeric grated rind of 1 lemon salt and pepper

/4 cup chopped fresh basil

Serves 8

1 onion, finely chopped

40 g butter 1 onion, finely chopped

/2 teaspoon ground cumin

/2 teaspoon ground coriander

/2 teaspoon ground turmeric

/2 lemon, juiced

/4 cup cream 500 g scallops 1 tablespoon fresh coriander

1. In a large microwave safe glass bowl, combine the butter, onion, cumin,

ground coriander, turmeric and lemon juice. Cover and cook for 5-6 minutes on 1100W.

2. Stir in the cream, blending well.

3. Add the scallops. Cook for 8-10 minutes on 550W, stirring every 2 minutes.

4. Serve with rice and garnish with fresh coriander.

1. Wash and clean seafood.

2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on 1100W

3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for 8 minutes on 1100W, stirring halfway through cooking.

4. Place mussels into hot stock, cover and simmer for 8-10 minutes on 770W or until mussels open. Discard any which stay closed.

5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and cook for 5-6 minutes on 770W.

6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 14-16 minutes on 770W or until fish flakes.

7. Garnish with fresh basil.

SEAFOOD LASAGNE

Serves 6-8

CRAB MORNAY

Serves 6

125 g butter 11/2 cups plain flour 1 teaspoon dry mustard 4 cups milk

1. Melt butter in a large microwave safe bowl for 1-2 minutes on 1100W.

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

3. Gradually stir in milk. Cook for 6-8 minutes on 1100W or until sauce is thick. Stir every 2 minutes.

4. Stir in marinara. Cook for 4-6 minutes on 550W.

5. Layer sheets over base of a 2 litre square casserole dish.

6. Cover noodles with Repeat process, ending with marinara sauce and cheese.

7. Cook for 16-19 minutes on COMBI C3 and 3 minutes on GRILL.

8. Allow to stand for 10 minutes before serving.

/3 marinara sauce and 1/2 cup cheese.

SESAME PRAWNS

24 green king prawns (approx. 1 kg) 1 colve garlic 1 tablespoon ketjap manis 2 teaspoons sesame oil 1 tablespoon sesame seeds 6 bamboo skewers

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

2. Combine garlic, ketjap manis, sesame oil and sesame seeds. Pour over prawns. Cover and refrigerate for 1-2 hours.

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 GRILL.

Turn over halfway.

5. Serve with satay sauce and rice.

500 g seafood marinara 1 packet fresh lasagne sheets

/2 cups grated tasty cheese

/2 minutes on 1100W.

Serves 4

60 g butter

/3 cup plain flour

/2 teaspoon dry mustard 2 cups milk 1 onion, finely chopped

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

in flour and mustard. Cook for a further 1 minute on 1100W.

2. Gradually stir in milk. Cook for 4-5 minutes on 1100W, stirring every 2

minutes.

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

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

ing cheese.

5. Cook for 13-15 minutes on GRILL.

6. Serve with fresh garden salad.

GARLIC MUSSELS

500 g mussels 1 cup wine 2 cups water 1 clove garlic, crushed

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

barnacles with brush or knife; remove beards. Discard cracked, broken or open mussel shells.

2. In a large microwave safe bowl, cover mussels with wine, water and garlic.

Cook for 16-18 minutes on 550W or until open, removing from liquid as they

open. Discard unopened mussels.

2 x 170 g cans crab meat, drained salt and pepper

/2 cup finely grated cheese

2 tablespoons cornflake crumbs

minutes on 1100W. Stir

Serves 4 as entree

GARLIC BUTTER

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

GARLIC BUTTER

1. Melt butter in a microwave safe jug for 30 seconds on 1100W, add oil, garlic and pepper.

Pour 1/2 garlic sauce over mussels; toss well.

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

SCALLOPS IN BLACK BEAN SAUCE

Serves 4

TAGLIATELLE AND CRAB SALAD

Serves 6-8

1 tablespoon oil 2 spring onions, finely sliced 1 chilli, seeded and finely chopped 1 tablespoon cornflour

1. In a large microwave safe bowl combine oil, onions and chilli; cook for 1 minute on 1100W.

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

3. Add scallops; stir well.

4. Cook for 10-12 minutes on 550W, stirring twice during cooking.

CRISPY MARINATED CRAB STICKS

12 crab sticks 2 tablespoons lemon juice 1 clove garlic, crushed 2 teaspoons grated ginger

1. Cut crab sticks in half.

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

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 with a toothpick.

5. Place on the low rack.

6. Cook for 14-16 minutes on COMBI C3.

7. Cook for 1

/2 minutes on GRILL.

2 teaspoons sugar 1 tablespoon soy sauce 2 tablespoons black bean

sauce

500 g scallops

Makes 24

1 teaspoon sugar

/4 cup oil 1 tablespoon soy sauce 8 rashers bacon, rind

removed

500 g tagliatelle pasta 12 crab sticks, sliced

/2 cup toasted pine nuts

6 shallots, chopped

1. Place tagliatelle into a large microwave safe bowl. Cover with hot tap water. Cook for 14-16 minutes on 1100W, until tender. Drain well.

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

3. Mix French dressing and cream. Season with salt and pepper. Pour over pasta. Toss well.

PRAWN CREOLE

20 g butter 1 medium onion, chopped 1 capsicum, chopped 1 stick celery, sliced 2 tablespoons flour 400 g can whole tomatoes

/2 cup tomato paste

1. In a large microwave safe bowl, combine butter, onion, capsicum and celery. Cook for 4-5 minutes on 1100W.

2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and chilli powder; mix well.

3. Cook, uncovered, for 5 minutes on 1100W, stirring once.

4. Add prawns and cook for 18-20 minutes on 550W, stirring twice. Serve with rice.

/2 cup French dressing 300 mL cream salt and pepper

Serves 4

1 cup chicken stock 1 tablespoon parsley 2 teaspoons sugar

/2 teaspoon salt

/2 teaspoon chilli powder 500 g green prawns, peeled and deveined

SEAFOOD

MARINATED BABY OCTOPUS

400 g baby octopus 2 tablespoons balsamic vinegar 1 clove garlic, crushed 2 tablespoons chopped fresh coriander 1 fresh chilli seeded and chopped extra coriander, to garnish lime wedges, to serve

1. Rinse the octopus thoroughly, making sure the heads are clean. Large pieces of octopus should be cut into smaller pieces to ensure even cooking.

2. In a large bowl, combine balsamic vinegar, garlic, coriander and chilli.

3. Transfer the rinsed octopus to the bowl containing the sauces. Cover and refrigerate for at least 2 hours, or overnight.

4. Arrange the marinated octopus in a shallow microwave safe glass dish. Place on the high rack. Cook for 16-18 minutes on COMBI C3, turning half way through; a shorter or longer cooking time may be necessary depending on your preference of texture.

5. Garnish with the coriander leaves and serve with the lime wedges or salad greens.

Serves 2

CHEESY SALMON CANNELLONI

ROLLS

120 g cannelloni 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 2 tablespoons cheddar cheese, extra

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

2. Place a spoonful of salmon mixture into each cannelloni. Place in a single layer in a shallow heat-proof dish.

SAUCE

1 tablespoon cornflour 410 g can tomato purée 2 tablespoons parsley, chopped

Serves 4-6

SAUCE

1. Combine cornflour with 2 tablespoons of tomato purée to form a smooth paste. Stir in remaining purée and parsley.

2. Pour tomato purée over salmon rolls and cook covered for 16-18 minutes on 7 or until cannelloni is tender.

3. Sprinkle the extra cheese over the pasta. Cover and cook for 2-3 minutes on 770W.

70W

GARLIC PRAWNS

24 green king prawns 40 g butter 3 cloves garlic, crushed

1. Peel and devein prawns, leaving tails intact.

2. Combine butter and garlic in a large microwave safe bowl. Cook for

1 /

2-2 minutes on 1100W.

3. Stir in oil and prawns.

4. Cook for 4-6 minutes on 5 , tossing every 2 minutes. Spinkle with parsley.

5. Serve in individual dishes with garlic bread.

50W

/3 cup olive oil

1 tablespoon chopped

parsley

Serves 4

CHICKEN CACCIATORE

Serves 6

CHICKEN FILLET BURGERS

Serves 4

6 chicken thighs

/4 cup flour 1 tablespoon Season All salt 1 onion, sliced 30 g butter 1 clove garlic, crushed

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

is coated.

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

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

3. Cover and cook for 26-28 minutes on 770W. Stir 2-3 times during cooking.

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

minutes on 770W.

5. Garnish with black olives.

CRUNCHY CAMEMBERT CHICKEN

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

/2 cup toasted, slivered almonds 2 tablespoons seeded mustard Approx. 1.5kg chicken 2 tablespoons honey

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

small bowl.

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

legs together.

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

4. Place breast side down on the low rack, cook for 40 minutes on Convection

200 .

˚C

5. Turn chicken over and brush with remaining mixture. Cook for a futher

20 minutes on COMBI C3.

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

2 tablespoons tomato paste 440 g can peeled tomatoes 2 chicken stock cubes

/2 cup white wine 1 green capsicum, thinly sliced 6 black olives, sliced

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 cheese

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

2. Place chicken fillets in a dish.

3. Cook for 8-10 minutes on 7 , 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 GRILL.

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

ROAST CHICKEN

Approx. 1.5 kg chicken 30 g butter, melted Season All salt

1. Wash and dry chicken well.

2. Tie legs of chicken together with string.

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

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

5. Cook for 40 minutes on convection

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

7. Cook for a further 20 minutes on COMBI C3.

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

70W

200 .

˚C

Serves 4

CHICKEN AND MACARONI BAKE

Serves 4-6

CHEESE AND HERB CHICKEN LEGS

Serves 4

1 cooked chicken (approx. 1.5 kg) 20 g butter, melted 2 cups macaroni

/4 cup plain flour 300 mL sour cream 1 cup chicken stock 1 cup grated cheese 1 tablespoon chopped parsley

Place macaroni in a large microwave safe bowl. Cover with hot water. Cook for 16 minutes on 1100W, stirring half way through or until pasta is tender. Drain.

2. Remove flesh from chicken.

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

4. Combine chicken, macaroni and sauce mixture in a 3 litre casserole dish.

Sprinkle with cheese and cook for 10-12 minutes on 7 and 4-5 minutes on GRILL.

5. Sprinkle with parsley.

6. Serve immediately with a tossed salad.

APRICOT CHICKEN

4 chicken thighs 1 packet French onion soup 2 tablespoons plain flour 125 mL apricot nectar 825g can apricot halves, drained

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

2. Place in a 3 litre casserole dish.

3. Cook chicken for 13-15 minutes on 770W. Turn chicken over.

4. Pour over apricot nectar and apricots.

5. Cook, covered, for 13-15 minutes on 770W.

6. Serve hot with pasta.

70W

Serves 4

2 tablespoons chopped parsley 1 teaspoon basil 2 teaspoons tarragon 2 teaspoons dill 2 teaspoons mustard powder 1 teaspoon paprika salt and pepper 1 teaspoon sesame seeds 90 g butter, melted 8 large chicken drumsticks 125 g country cheese biscuits, crushed

1. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper, sesame seeds and one-third of butter together in a small bowl.

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.

5. Place on the high rack and cook for 25 minutes on Convection

6. Turn over and cook for a futher 15 minutes on COMBI C3.

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

HONEY CHICKEN LEGS

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

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

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

bowl. Pour over chicken and marinate for 2-3 hours.

2. Arrange the chicken legs on the high rack lined with foil. Cook for 25 minutes

on Convection 200 .

3. Turn chicken over and cook for a further 15 minutes on Convection 200 C.

4. Sprinkle with sesame seeds.

˚C

200 .

˚C

Serves 4

CHICKEN PROVENCALE

Serves 4

WHOLEMEAL CHICKEN

Serves 4

/2 cup white wine 425 g can peeled tomatoes 1 large onion, chopped 1 apple, peeled and chopped

/2 cup black olives

1 teaspoon curry powder

1.25 kg chicken pieces, skin removed (or 4 marylands) 250 g button mushrooms, sliced chopped parsley

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

powder. Mix well.

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

cook for 27-29 minutes on 770W. Stir once during cooking.

3. When oven stops, stir in mushrooms. Cover and cook for a further 5-7

minutes on 770W.

4. Sprinkle with parsley.

CHICKEN TERRINE

60 g butter 6 shallots, chopped

/2 cup flour 1 cup chicken stock 1 cup milk

/4 teaspoon tabasco sauce

250 g cream cheese, softened 1 cooked chicken, chopped 2 teaspoons green peppercorns, chopped 3 teaspoons gelatine

/2 cup water

6 rashers bacon

Serves 6-8

pepper

1. Melt butter in a microwave safe bowl for 40 seconds on 1100W. Add shallots and flour. Cook for 1 minute on 1 .

2. Gradually stir in stock and milk. Cook for 4-5 minutes on 1 , stirring

100W

every 2 minutes.

3. Stir in tabasco sauce and pepper.

4. Beat cream cheese. Gradually stir in the sauce. Add chicken and

peppercorns.

5. In a small microwave safe bowl dissolve gelatine in water. Cook for 40 seconds - 1 minute on 1100W; add to chicken mixture.

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

paper towel.

7. Cover with paper towel and cook for 3-5 minutes on 1100W.

8. Remove top layer of paper towel.

9. Pour in chicken mixture. Refrigerate overnight.

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

1 kg chicken thighs 100 g butter, melted

/4 cup finely grated parmesan cheese 1 cup wholemeal flour 1 tablespoon chopped parsley

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 COMBI C3 and 5-6 minutes

on GRILL.

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

TANDOORI CHICKEN

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

/2 teaspoon black pepper

/2 teaspoon salt 3 teaspoons ground coriander

2 whole cloves

/4 teaspoon cinnamon

1 bay leaf

/2 teaspoon turmeric

/2 teaspoon nutmeg 2 teaspoons paprika 6 chicken thighs, skin removed 1 tablespoon vinegar 200 g low-fat yoghurt

Serves 4-6

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

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

3. Cook for 1 minute on 1100W, stirring halfway through cooking. Remove bay leaf and cloves.

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

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

6. Place on the high rack, cook for 25 minutes on COMBI C3.

7. Turn over and cook for a further 25 minutes on COMBI C3.

8. Serve with boiled rice.

POULTRY

CHICKEN WITH BACON

CHICKEN IN A POT

1.5 kg chicken thighs

/4 cup plain flour 2 rashers bacon, finely chopped 1 green capsicum, diced 1 onion, finely chopped 400 g can peeled tomatoes

1. Toss chicken thighs in flour.

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

3. Cover and cook for 30 minutes on 770W. Stir 2-3 times during cooking.

4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on 770W.

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

CHICKEN FRICASSEE

1 large cooked chicken 60 g butter 3 tablespoons flour 2 cups chicken stock 1 egg yolk

1. Remove meat from chicken and chop into cubes.

2. Melt butter for 40-50 seconds on 1 in a microwave safe jug. Stir in flour;

cook a further 40 seconds.

3. Gradually stir in chicken stock. Cook for 5-6 minutes on 1100W, stirring

halfway through cooking.

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

5. Pour into a 2 litre casserole dish. Cover and cook for 4-6 minutes on 770W.

Stir well.

6. Lay cheese slices across middle of dish.Cook a further 10-12 minutes on

770W.

7. Sprinkle with parsley.

/4 cup cream

/4 teaspoon nutmeg 300 g jar artichoke hearts, halved 4 slices processed cheese chopped parsley

100W

Serves 4-6

Serves 4

AND LEEK SEASONING Serves 4

Aprox. 1.5 kg chicken 60 g butter, melted 1 leek, finely chopped 2 rashers bacon, chopped

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

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 COMBI C3 and 7 minutes on GRILL.

5. Turn over, cook a further 12-14 minutes on COMBI C3 and 7 minutes on GRILL.

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

100W

CHICKEN AND APRICOT SALAD

Aprox. 1.5 kg chicken 20 g butter

/2 cup mayonnaise

/4 cup sour cream 1 tablespoon lemon juice 6 ripe fresh apricots, cut into wedges 2 sticks celery, thinly sliced

/4 teaspoon dried tarragon

1. Melt butter in a microwave safe bowl for 20 seconds on 1 , brush

chicken with butter. Cook on the low rack for 12-14 minutes on COMBI C3 and 7 minutes on GRILL.

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

on COMBI C3 and 7 minutes on GRILL.

3. Remove chicken flesh from the bone.

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

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

5. To serve, line a salad bowl with lettuce leaves. Spoon in salad. NOTE: Leftover turkey may be substituted for chicken.

11/2 cups wholemeal breadcrumbs 1 egg yolk salt and pepper

Serves 6

100W

HAMBURGER

Serves 6

PORK RIBS WITH

500 g mince 1 onion, chopped 1 egg 1 tablespoon tomato sauce 1 teaspoon mixed herbs 1 teaspoon seasoned pepper

/4 cup breadcrumbs

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

2. Shape into 6 equal patties. Place patties on the high rack lined with foil. Cook for 15 minutes on COMBI C3.

3. Drain juices, turn patties over and cook for a further 15 minutes on COMBI C3.

4. Serve on hambuger bun with lettuce and tomato.

GRILLED KEBABS

400 g lamb 1 large onion, coarsely chopped 1 green capsicum, coarsely chopped

1. Cut lamb into cubes.

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

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

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

5. Serve on a bed of rice.

Serves 4

CHILLI PLUM SAUCE

750 g pork ribs 1 tablespoon oyster sauce 2 tablespoons dry sherry 1 tablespoon soy sauce 3 teaspoons black beans sauce

/2 teaspoons five spice powder

/2 teaspoon pepper

/4 teaspoon salt

CHILLI PLUM SAUCE

2 teaspoons oil 1 clove garlic

/2 teaspoon grated green ginger 2 shallots, chopped 210 mL bottle plum sauce

/2 teaspoon chilli sauce 1 chicken stock cube

/3 cup water 2 teaspoons soy sauce 2 teaspoons cornflour

Serves 4

Sauce Method

1. In a large microwave safe bowl combine the oil, crushed garlic, ginger, chopped shallots. Cook for 1-2 minutes on 1100W.

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

3. Combine water, stock cube, soy sauce and cornflour. Add to mixture. Cook for a further 2 minutes on 1100W, until mixture begins to thicken.

Method

1. Remove excess fat from ribs.

2. In a large bowl combine oyster sauce, sherry, soy sauce, black beans sauce, five spice powder, pepper and salt.

3. Dip each rib into black bean mixture. Place ribs on the high rack lined with foil. Cook for 15 minutes on COMBI C3.

4. Turn ribs over, brush each side with chilli plum sauce. Cook for a further 10 minutes on COMBI C3 or until golden brown.

5. Serve with remaining sauce.

BREAKFAST GRILL

1 flat mushroom(approx. 80g) 1/2 tomato 1 rasher bacon

1. Place mushroom, tomato, sausage

high rack lined with foil. Cook for 10 minutes on COMBI C3.

2. Turn food over and cook for a further 10 minutes on COMBI C3.

1 thick sausage 1 egg

(pierced 3 times), bacon and

Serves 1

egg on the

APRICOT AND ALMOND CRUSTY LAMB

Serves 4

HONEY ROAST LAMB

Serves 4-6

200 g dried apricots, finely chopped 1 cup fresh breadcrumbs

/2 cup ground almonds 2 teaspoons dried rosemary 1 egg, lightly beaten 1 rack of lamb (approx. 8 chops) 1 tablespoon apricot jam

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

rosemary and egg.

2. Brush lamb with apricot jam.

3. Place apricot crust on top of lamb.

4. Place on the low rack. Cook for 22-24 minutes on 550W and 3 minutes

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

FILLET MIGNON

4x scotch fillet steaks, approx 2.5 cm thick (approx. 200 g each) 4 rashers bacon

1. Remove rind of bacon.

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

3. Place on the high rack lined with foil.

4. Cook for 8

5. Turn over and drain juices, cook for a further 5 minutes on COMBI C3.

6. Remove toothpick before serving.

7. Serve with mushroom sauce.

minutes on COMBI C3.

Serves 4

1.5 kg leg lamb 3 tablespoons honey 1 tablespoon Dijon mustard

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

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

Preheat to Convection 200˚C. Place lamb leg on the low rack and cook for 50 minutes at 200˚C. Turn over half way through cooking.

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

SPINACH LOIN OF LAMB

1.0 kg loin of lamb 1 large spinach leaf, shredded 20 g butter 1 large onion, chopped salt and pepper

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

2. Spread with shredded spinach.

3. Place butter and onion in a microwave safe glass bowl. Cook for 3 minutes on 1 . Sprinkle over spinach.

100W

4. Season with salt and pepper.

5. Roll up loin and secure with string.

6. Preheat oven to Convection 200˚C. Place lamb on the low rack and cook for

50 minutes at 200˚C. Turn over half way. Stand for 20 minutes before serving.

Serves 4-6

BEEF MADEIRA

Serves 4-6

MINTED PICNIC LOAF

Serves 6-8

750 g blade or round steak, cubed

/4 cup plain flour 1 large onion, sliced 2 carrots, thinly sliced 1 clove garlic, crushed

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. Pour over beef.

4. Cook, covered, for 20-22 minutes on 5 , stirring 2-3 times during cooking.

5. Add beans and capsicum. Cover and cook a further 24-26 minutes on 550W,

stirring twice during cooking.

TROPICAL LAMB CURRY

1 onion, thinly sliced 1 kg lamb, trimmed and cubed 1 cup chicken stock 1 teaspoon chicken stock powder, extra 3 teaspoons curry powder 810 g can apricot halves, drained, reserving 2 tablespoons arrowroot

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

litre casserole dish.

2. Cover and cook for 28-30 minutes on 550W; stir twice during cooking.

3. Drain lamb and reserve

4. Combine liquid, apricot syrup and arrowroot. Cook for 1-2 minutes on 1100W.

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

casserole dish and cover.

6. Heat through for 12-14 minutes on 550W.

7. Serve with boiled rice.

/2 cup of liquid.

/2 cup beef stock

/2 cup madeira or sherry

/2 teaspoon paprika 350 g beans, washed and sliced 1 green capsicum, sliced

50W

Serves 4-6

/2 cup syrup

2 cups stale breadcrumbs

/2 cup milk 1 large potato, grated 500 g sausage mince

500 g minced beef

/2 cup tomato sauce

2 tablespoons chopped fresh mint

TOPPING

1 cup grated fresh parmesan cheese 1 cup stale breadcrumbs 1 tablespoon chopped fresh mint

1. Combine breadcrumbs and milk in large 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 baking paper.

4. Place on low rack. Cook for 25-28 minutes on 550W.

5. Drain excess liquid from loaf dish.

TOPPING

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

3-4 minutes on GRILL.

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

CHILLI CON CARNE

1 kg mince 1 large onion, finely chopped 825 g can peeled tomatoes salt and pepper 1-2 teaspoons chilli powder

1. Mix mince and onion together in a large microwave safe bowl. Cook for 10-

12 minutes on 770W, stirring every 2 minutes.

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

and kidney beans.

3. Cook for 20-22 minutes on 770W, stirring twice during cooking.

4. Serve with boiled rice.

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

Serves 4-6

VEAL À LA MEDALLION

1 kg veal, cubed

/2 cup plain flour

salt and pepper

/4 cup water 1 cup finely chopped shallots 2 carrots, thinly sliced

/2 teaspoon grated lemon rind 2 rashers bacon, chopped 250 g fresh mushrooms, sliced 300 mL carton sour cream 1 tablespoon chopped chives

Serves 4-6

HERBED LOIN OF LAMB

/2 cup white wine

/4 cup oil 3 cloves garlic, crushed freshly ground black pepper 1 teaspoon rosemary spikes 1 kg loin of lamb

Serves 8

1. Toss veal in flour. Place in a 3 litre casserole dish. Stir in salt, pepper, water, shallots, carrots, lemon rind and bacon.

2. Cover and cook for 40 minutes on 550W, stirring 2-3 times during cooking.

3. Stir in mushrooms and sour cream.

4. Cover and cook a further 5-7 minutes on 550W.

5. Sprinkle with chives.

VEAL AND PINEAPPLE

Serves 4-6

2 tablespoons flour 2 teaspoons mixed herbs 1 teaspoon chicken stock powder black pepper 750 g veal, diced 4 rashers bacon, chopped 3 shallots, chopped 440 g can pineapple pieces, drained 1 cup tomato sauce 2 tablespoons chopped parsley

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, pineapple pieces and tomato sauce.

3. Cover and cook for 35 minutes on 550W, stirring 2-3 times during cooking.

4. Sprinkle with parsley and serve with rice.

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 overnight.

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

4. Preheat oven to Convection 200˚C. Place lamb on the low rack and cook for 50 minutes at

200˚C. Turn over half way.

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

ITALIAN SPAGHETTI SAUCE

Serves 4-6

500 g topside mince 1 onion, chopped 1 clove garlic, crushed 400 g can whole tomatoes

/2 cup tomato paste 100 g mushrooms, sliced 1 tablespoon chopped parsley 1 teaspoon salt

/2 teaspoon dried oregano leaves

/2 teaspoon dried basil leaves

1. Mix mince, onion and garlic together in a large microwave safe bowl. Cook

for 8-10 minutes on 770W, stirring every 2 minutes. Drain well.

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

and basil.

3. Cook a further 8-11 minutes on 7 . Stir halfway through cooking.

70W

4. Serve over hot spaghetti.

SPRINGTIME LAMB CASSEROLE

Serves 4

BEEF STROGANOFF

Serves 6

1 packet (40 g) French onion soup

/4 cup plain flour 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 300 mL carton sour cream

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

the lamb in flour mixture, coating thoroughly.

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

3. Cover and cook for 22-24 minutes on 550W, stirring during cooking.

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

5. Cook a further 16-18 minutes on 550W.

CURRIED SAUSAGES

1 kg sausages 40 g butter 2 onions, chopped 1 small Granny Smith apple,

peeled and finely chopped

1. Pierce sausages with a fork twice.

2. Cook for 14-16 minutes on 5 , turning halfway through cooking. Cut

sausages into thirds.

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

sultanas; mix well. Cover and cook for 4-6 minutes on 1100W.

4. Dissolve stock cube in water.

5. Mix in flour and stock, cover and cook for 4-5 minutes on 1100W, stirring

once.

6. Add sausages and stir.

7. Cover and cook for an extra 6-7 minutes on 550W. Serve with boiled rice or

noodles.

3 teaspoons curry powder

/4 cup sultanas

1 beef stock cube

/2 cups water

/4 cup flour

50W

Serves 4-6

1 kg rump steak, cut into strips

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

/2 cups beef stock

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

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

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

3 litre casserole dish.

3. Cook, covered, for 35 minutes on 550W, stirring twice during cooking.

4. Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on 550W.

5. Serve with boiled rice.

CORNED BEEF

2 tablespoons brown sugar 2 tablespoons malt vinegar 3 cups hot water

1.5 kg corned beef

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

2. Combine brown sugar, malt vinegar and hot water. Pour over corned beef.

3. Cover with lid and cook for 70 minutes on 550W, turning over halfway through

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

4. Serve with white sauce.

Serves 6-8

MEAT

CRUSTY ROSEMARY LAMB

/4 cup brown sugar 2 tablespoons seeded mustard 1 tablespoon lemon juice 2 tablespoons chopped fresh rosemary

1.5 kg leg lamb

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

2. Preheat oven to Convection 200˚C.

3. Place lamb on the low rack and cook half way.

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

for 70 minutes at

200˚C. Turn over

SHEPHERD'S PIE

4 large potatoes (approx.1 kg) 20 g butter 1 tablespoon milk salt and pepper 1 kg minced beef 1 onion, chopped

1. Peel and cut potatoes into 2.5 cm cubes. Place in a large microwave safe bowl. Add 2 tablespoons water; cover and cook for 12-14 minutes on 1100W or until tender. Drain.

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 7 , stirring every 2 minutes. Drain juices from meat.

70W

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

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 using the high rack on COMBI C3 for 20-25 minutes, or until the top

is crisp.

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

1 tablespoon gravy powder

/3 cup tomato sauce 1 tablespoon Worcestershire sauce 1 tomato, chopped 2 tablespoons parsley 1 egg, beaten

Serves 4-6

Serves 6-8

LASAGNE

Serves 4-6

MEAT SAUCE INGREDIENTS

30 g butter 1 onion, chopped 1 kg topside mince

/4 cup tomato paste 375 g jar bolognese sauce 280 g can champignons, drained 1 clove garlic, crushed (optional)

CHEESE SAUCE INGREDIENTS

90 g butter

/3 cup flour

/4 cups milk 125 g tasty cheese, grated 250 g packet instant lasagne sheets 100 g mozzarella cheese, grated

MEAT SAUCE METHOD

1. Place butter and onion in a microwave safe glass bowl. Cook for 2-3 minutes

on 1100W.

2. Stir in mince. Cook, uncovered, for 12-14 minutes on 7 , stirring every 2

minutes. Drain excess fat.

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

70W

CHEESE SAUCE METHOD

1. Melt butter for 50-60 seconds on 1100W. Stir in flour; cook for further 1

minute on 1100W.

2. Gradually stir in milk. Cook for 4-6 minutes on 1100W, stirring every minute.

3. Stir in tasty cheese.

TO COMBINE

1. Use a 25 x 25 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

sauce.

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

5. Sprinkle with mozzarella cheese.

6. Cook using the low rack on COMBI C3 for 30-35 minutes.

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

APPETISERS

QUICK NACHOS

200 g packet corn chips 250 g jar of salsa

/2 cup sour cream

2 tablespoons tomato paste

/4 cup grated tasty cheese

1. Place corn chips in base of a glass pie 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.

5. Place on the low rack and cook for 6

6. Serve immediately with guacamole.

/2 minutes on GRILL.

Serves 4

GARLIC AND HERB FOCACCIA

1 focaccia (rectangular) 100 g margarine 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 GRILL.

5. Cut into strips and serve hot.

VEGETABLE FRITTATA

2 large potatoes, peeled and thinly sliced 1 onion,thinly sliced 5 eggs 450 mL sour cream 330 g can asparagus spears, drained

/2 red capsicum, cut into strips 2 zucchinis, cut into strips 2 tablespoons parmesan cheese

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

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

3. Place dish directly onto the turntable. Cook for 10-12 minutes on 770W.

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

Pour over remaining egg mixture. Sprinkle with cheese.

5. Place dish directly on the turntable and cook for 18-20 minutes on 770W .

6. Stand covered with foil for 5 minutes.

7. Cut into wedges.

Serves 4

RECIPES

INDEX

APPETISERS

GARLIC AND HERB FOCACCIA A QUICK NACHOS A VEGETABLE FRITTATA A

MEAT

APRICOT AND ALMOND CRUSTY LAMB BEEF MADEIRA

BEEF STROGANOFF

BREAKFAST GRILL CHILLI CON CARNE E

CORNED BEEF C CRUSTY ROSEMARY LAMB B CURRIED SAUSAGES C FILLET MIGNON F GRILLED KEBABS G HAMBURGER G HERBED LOIN OF LAMB D HONEY ROAST LAMB F ITALIAN SPAGHETTI SAUCE D LASAGNE B MINTED PICNIC LOAF E PORK RIBS WITH CHILLI PLUM SAUCE G SHEPHERD'S PIE B SPINACH LOIN OF LAMB F SPRINGTIME LAMB CASSEROLE C TROPICAL LAMB CURRY E VEAL À LA MEDALLION D VEAL AND PINEAPPLE D

POULTRY

APRICOT CHICKEN J CHEESE AND HERB CHICKEN LEGS J CHICKEN AND APRICOT SALAD H CHICKEN AND MACARONI BAKE J CHICKEN CACCIATORE K

F E

C G

POULTRY continued

CHICKEN FILLET BURGERS K CHICKEN FRICASSEE H CHICKEN IN A POT H CHICKEN PROVENCALE I CHICKEN TERRINE I CHICKEN WITH BACON AND

LEEK SEASONING H CRUNCHY CAMEMBERT CHICKEN K HONEY CHICKEN LEGS J ROAST CHICKEN K TANDOORI CHICKEN I WHOLEMEAL CHICKEN I

SEAFOOD

BOUILLABAISSE O CHEESY SALMON CANNELLONI L CRAB MORNAY N CRISPY MARINATED CRAB STICKS M CURRIED SCALLOPS O GARLIC MUSSELS N GARLIC PRAWNS L MARINATED BABY OCTOPUS L OYSTERS KILPATRICK P PRAWN CUTLETS P PRAWN CREOLE M SCALLOPS IN BLACK BEAN SAUCE M SEAFOOD LASAGNE N SESAME PRAWNS N SQUID IN TOMATO AND WINE SAUCE O TAGLIATELLE AND CRAB SALAD M

VEGETABLES

CAULIFLOWER AU GRATIN Q CHUNKY VEGETABLE SOUP R EASY HOME-MADE RICE RISOTTO Q GRILLED TOMATOES T GRILLED ZUCCHINI WITH FETA AND MINT S

VEGETABLES continued

HONEY CARROTS Q HONEY GINGERED VEGETABLES S POTATOES PIZZAIOLA T POTATO, AVOCADO AND ONION SALAD R PUMPKIN SALAD T ROAST VEGETABLES S SCALLOPED POTATOES Q SOY AND SESAME GREEN BEANS T SQUASH WITH YOGHURT S STUFFED BAKED POTATOES R STUFFED MUSHROOMS R VEGETABLE PLATTER Q

DESSERTS

APRICOT WHEATGERM CRUNCHIES W AUSTRALIAN FRUIT CAKE U BAKED APPLES U BREAD AND BUTTER PUDDING V CALIFORNIAN APPLE CRUNCH U CARAMEL RICE PUDDING V CHOCOLATE MOUSSE V CHOCOLATE CAKE U CHOCOLATE CHIP COOKIES W CHOCOLATE SELF-SAUCING PUDDING V MUESLI CUSTARD DELIGHT W

CHARTS

DEFROSTING CHARTS X FRESH VEGETABLE CHART Y FROZEN VEGETABLE CHART Z CONVECTION CHART GUIDE TO COOKING EGGS Z REHEATING CONVENIENCE DEFROSTING CONVENIENCE-FOOD CHART [ ROAST MEAT AND POULTRY CHART RICE AND PASTA COOKING CHART Z

]

INVERTER MICROWAVE COOK MENU GUIDE

Initial Temperature (approx.)

Procedure

Standing Time (minutes)

Wholemeal Pasta

Initial Temperature (approx.) Procedure

Standing Time (minutes)

- When oven stops, turn over and continue cooking.

Quinoa

+40˚C Hot tap water

Sweet Jacket Potato

1 - 2 Sweet Potatoes

+20˚C Room Temperature

+40˚C Hot tap water

100g - 400g

Frozen

Vegetables

Fresh

Vegetables

150g - 500g

-18˚C

+3˚C Refrigerated

150g - 500g

Weight Range

White Rice

Weight Range

1 - 4 Cups

+40˚C Hot tap water

1 - 4 Cups

100g - 400g

Pasta

+40˚C Hot tap water

Brown Rice

+40˚C Hot tap water

Wholemeal

Pasta

RICE/ To use the following menus, press RICE/PASTA until the desired menu appears on the display.

PASTA

- Place into a microwave safe glass bowl and cover with hot tap water.

- Cook uncovered.

Rice 1 Cup 2 Cup 4 Cup Hot tap water 2 Cups 4 Cups 6 Cups

Brown Rice 1 Cup 2 Cup 4 Cup Hot tap water 2 Cups 4 Cups 6 Cups

Pasta Hot tap water 2 Cups 4 Cups 6 Cups

Hot tap water 2.5 Cups 4.5 Cups 6.5 Cups

100g 200g 400g

- When the oven stops, stir and continue cooking.

- After cooking, stand and stir.

- Place into a microwave safe glass bowl and cover with hot tap water.

- Cook uncovered.

- When the oven stops, stir and continue cooking.

- After cooking, stand and stir.

- Place into a microwave safe glass bowl and cover with hot tap water.

- Cook uncovered.

- When the oven stops, stir and continue cooking.

- After cooking, stand and stir.

- Place into a microwave safe glass bowl and cover with hot tap water.

- Cook uncovered.

- When the oven stops, stir and continue cooking.

- After cooking, stand and stir.

VEGETABLES/

QUINOA

Quinoa Hot tap water

To use the following menus, press VEGETABLES/QUINOA until the desired menu appears on the display.

- Wash the vegetables.

- Place into a microwave safe glass bowl with 1 tablespoon of water.

- Cook uncovered.

- Place into a microwave safe glass bowl.

- Cook uncovered.

- Use washed and dried sweet potatoes.

- Pierce the skin twice with a fork on each side.

- Place directly onto the turntable.

1 Cup - 2 Cups

1 Cup

2 Cups

2 Cups 4 Cups

- Wash quinoa until water runs clear.

- Place into a microwave safe bowl and cover with hot tap water.

- Cook uncovered.

- When the oven stops, stir and continue cooking.

- After cooking stand and stir.

INVERTER MICROWAVE COOK MENU GUIDE

Cream

Cheese

100g -250g

Weight Range

Chocolate

100g -250g

Butter

100g -250g

+3˚C Refrigerated

MELT/

SOFTEN

To use the following menus, press MELT/SOFTEN until the desired menu appears on the display.

Initial Temperature (approx.)

- Break chocolate into cubes and place into a microwave safe glass bowl.

+20˚C Room Temperature

+3˚C Refrigerated

- Cook uncovered.

- When the oven stops, stir and continue cooking.

- Chop butter into cubes and place into a microwave safe glass bowl.

- Cook uncovered.

- When the oven stops, stir and continue cooking.

- Chop cream cheese into cubes and place into a microwave safe glass bowl.

- Cook uncovered.

- When the oven stops, stir and continue cooking.

Procedure

CONVENIENCE MENU GUIDE

1kg - 2kg

-18˚C

Fish Fillet

0.5kg

Steak / Chops

10 - 15

Mince

-18˚C

15 - 20

Whole Chicken

1kg - 2kg

-18˚C

15 - 20

Chicken Fillet

0.5kg - 1kg

-18˚C

10 - 20

Roast Meat

Weight Range

0.5kg - 1kg

10 - 15

-18˚C

0.5kg - 1kg

Reheat Plate

Reheat

Beverage

+20˚C Room Temperature

1 Serve (approx. 400g)

Weight Range

+3˚C Refrigerated

1 Cup (approx. 250ml)

REHEAT To use the following menus, press REHEAT until the desired menu appears on the display.

Menu Initial Temperature (approx.) Procedure

- Cover with plastic wrap. Pierce plastic wrap with a fork.

Meat Vegetables 200g 200g

- Use a microwave safe mug.

DEFROST To use the following menus, press DEFROST until the desired menu appears on the display.

Menu Initial Temperature (approx.) Procedure Standing Time (minutes)

- Place mince on a defrost rack.

- When the oven stops, turn over and shield warm portions with foil strips.

- After defrost time, stand covered with foil.

- Place steak / chops on a defrost rack.

- When the oven stops, turn over and shield warm portions with foil strips.

- After defrost time, stand covered with foil.

- Place roast meat on a defrost rack.

- When the oven stops, turn over and shield warm portions with foil strips.

- After defrost time, stand covered with foil.

- Remove from original packaging. Shield wing and leg tips with foil.

- Place breast side down on defrost rack.

- When the oven stops, turn over and sheild warm portions with foil.

- After defrost time, stand covered with foil.

- Place chicken fillets on a defrost rack.

- When the oven stops, turn over and shield warm portions with foil strips.

- After defrost time, stand covered with foil.

- Place fish fillets on a defrost rack.

- When the oven stops, turn over and shield warm portions with foil strips.

- After defrost time, stand covered with foil.

FAN FORCED COOK MENU GUIDE

Menu Weight Range Initial Temperature (approx.) Procedure Standing Time (minutes)

Menu Weight Range Initial Temperature (approx.)

Recipe:

Frozen Lasagne

1 Serve (approx.

400g)

-18˚C

Roast Pork

1kg - 2kg

+3˚C Refrigerated

15 - 20

Roast Lamb

1kg - 2kg

+3˚C Refrigerated

15 - 30

+3˚C Refrigerated

1kg - 2kg

Roast Chicken

15 - 20

15 - 30

Roast Beef

1kg - 2kg

+3˚C Refrigerated

Procedure

+20˚C Room Temperature

1 Cake

Butter Cake

ROAST

BAKE

To use the following menus, press ROAST until the desired menu appears on the display.

- Place chicken on the low rack.

- When the oven stops, turn over the chicken and continue to cook.

- After cooking, stand covered with foil.

- Place beef on the low rack.

- When the oven stops, turn over the beef and continue to cook.

- After cooking, stand covered with foil.

- Place lamb on the low rack.

- When the oven stops, turn over the lamb and continue to cook.

- After cooking, stand covered with foil.

- Place pork on the low rack.

- When the oven stops, turn over the pork and continue to cook.

- After cooking, stand covered with foil.

To use the following menus, press BAKE until the desired menu appears on the display.

Ingredients: 180g salted butter, softened 3/4 cup caster sugar 2 eggs 1 tablespoon vanilla essence 1 1/2 cups self raising flour 1/2 cup milk Method:

1) In a large bowl beat the butter and sugar together until light and fluffy.

2) Add vanilla essense and eggs, beat until well combined.

3) Add the flour and milk, fold through the mixture until well combined.

4) Transfer mixture to a lined 21cm cake tin and place on the low rack.

5) After cooking, allow cake to stand for 10 minutes before turning out onto a wire rack to cool.

- Remove lasagne from original packaging and transfer to an oven safe dish.

- Cook on the low rack.

Menu Weight Range

Initial Temperature (approx.)

Procedure Standing Time (minutes)

- Remove pies from original packaing and place directly onto the low rack.

-18˚C

+3˚C Refrigerated

Party Pies

10 Party Pies

-18˚C

Standard Pie,

Frozen

Standard Pie,

Refrigerated

1 - 4 Pies

(approx. 150g)

FAN FORCED COOK MENU GUIDE

MEAT

PIE

To use the following menus, press MEAT PIE until the desired menu appears on the display.

- Remove pie from original packaing and place directly onto the low rack.

- When the oven stops, turn pie over and continue cooking.

- After cooking allow pie to stand.

1 - 4 Pies

(approx. 150g)

- Remove pie from original packaing and place directly onto the low rack.

- When the oven stops, turn pie over and continue cooking.

- After cooking allow pie to stand.

- After cooking allow pies to stand.

COOKWARE & UTENSIL GUIDE

OVENPROOF GLASS

CAKE TIN

PAPER TOWEL

METAL RACKS

PIZZA TRAY

FOIL

METAL RACKS

GLASSWARE/CERAMIC (HEAT RESISTANT)

METAL COOKWARE

OVEN BAGS

ALUMINIUM FOIL

NON-STICK PAPER

GREASE-PROOF PAPER

WAXED PAPER

PLASTIC WRAP

MICROWAVE

YES

For Shielding

YES

(microwave safe wrap only)

GRILL

YES

COMI.

COOKING

YES

(C2 C3 only)

YES

(C2 C3 only)

For Shielding

CONVECTION

YES

PAPER TOWEL

PLASTIC COOKWARE MICROWAVE SAFE

RING CENTRE DISH SQUARE DISH

BROWNING DISH

DEFROST RACK

THERMOMETERS

DEFROST RACK

MICROWAVE SAFE CONVENTIONAL

*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.

YES

Defrost Only

YES

NO NO

HELPFUL HINTS

GRILL COOKING

1. Use thick oven mittens when removing the food or turntable from the oven to PREVENT BURNS. Because the oven cavity, door, turntable, turntable support, racks, dishes and especially the grill will become very hot.

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

HIGH RACKLOW RACK

MIX COOKING

1. There are four automatic, preprogrammed mix settings.

COMBI

Microwave

Grill

Fan-Forced

Convection

C-1

Microwave+Convection

C-2

Microwave+Grill

C-3

Grill+Convection

Microwave+Grill+Convection

C-4

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

PREVENT BURNS. Because the oven cavity, door, turntable, turntable support, racks, dishes and especially the grill will become very hot.

CONVECTION COOKING

2. For best results, preheat to required temperature with the turntable in the oven. Add food after preheating.

3. Metal cookware can be used. Round pizza trays are excellent cooking utensils for cooking.

CAKE TIN SQUARE DISH PIZZA TRAY

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.

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

3. Metal cookware can be used. During mix cooking some metal utensils 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 (microwave safe glass pie plate, dinner plate) between the tin and the rack.

CAKE TIN

PIZZA TRAY

HELPFUL HINTS

MICROWAVE COOKING

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 in the centre, Medium Vegetables in-between.

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

3. COVERING Cover foods in the microwave if you would normally cover the food in your ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating. Use to cover foods:

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

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.

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.

7. STIRRING Stir foods from the outside to the centre of the dish, once or twice during cooking if possible. Eg. Casseroles and Sauces.

TOMATO EGG

FISH CHICKEN

PAPER TOWELLID PLASTIC WRAP

STIR

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.

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.

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

11. STARTING TEMPERATURE Frozen or refrigerated food takes longer to heat than food at room temperature. Cooking times in this manual are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check for doneness at the minimum time.

12. QUANTITY Microwave cooking times are directly related to the amount of food in the oven. Because energy is absorbed by the food itself, one potato or a single piece of chicken cooks rapidly. When the energy is divided among several items, cooking takes more time.

13. CONDENSATION Condensation is a normal part of microwave cooking. The humidity and moisture in food will influence the amount of condensation in the oven. Generally, covered foods will not cause as much condensation as uncovered foods. Ensure that the ventilation openings are not blocked.

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

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

SMART COOKING GUIDES

CONTENTS

(1) Smart Cooking Guides Contents

(2 - 3) Helpful Hints (4) Cookware &Utensil Guide

(5 – 6) Fan Forced Cook Menu Guide (7) Convenience Menu Guide (8 – 9) Inverter Microwave Cook Menu Guide

(10 – 33) Recipes

QUICK REFERENCE GUIDE

FEATURE

Defrost

e.g. Roast Meat

Reheat

e.g. Beverage 1 Cup

Variable Cooking Control

Preheat

Manual Convection Cooking

Grill Cooking

QUICK OPERATION GUIDE

Weight

DEFROST

x 3

REHEAT

x 2

To soften Cream Cheese or Butter for 40 seconds at 330W power level ( M•LOW).

MICROWAVE

WATTAGE

x 8

Temp

PREHEAT

eg. 170°C

Temp

FAN FORCED

CONVEC.

eg. 180°C

Grill Mode

GRILL

Cooking Time

eg. 15 minutes

eg. 1.0kg

Cooking Time

eg. 40 seconds

Cooking Time

eg. 20 minutes

Cooking Time

eg. 15 minutes

Combi Cooking

Combi Setting

COMBI

x 1

eg. Microwave and Convec.

Cooking Time

eg. 15 minutes

SHARP CORPORATION

MADE IN CHINA

PN.:16170000A63712

Sharp R890EST, R890EBS, R890EW User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual