Sharp R-895M User Manual

Download

900W (IEC 60705)

OPERATION MANUAL

with COOKBOOK

R-895M

MICROWAVE OVEN

with TOP & BOTTOM GRILLS

and CONVECTION

R-895M New style Op man 4/8/02 9:10 AM Page A

R-895M New style Op man 4/8/02 9:10 AM Page B

CONTENTS

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

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

AFETY:

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

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

PERATION

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

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

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

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

Energy Save Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

How to Operate Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 - 11

Grill Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Preheating the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Dual Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 - 16

Express Cook/Express Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 - 21

Meal In One . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Breakfast/Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 - 24

ONVENIENT FUNCTIONS

Sequence Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Less and More . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Kitchen Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Auto Minute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Information Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

OOKING ADVICE:

Microwave Cooking Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 - 30

Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Defrosting Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Reheating Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

FTERCARE:

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Tr oubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 - 36

To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

OOKBOOK

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38- 68

UARANTEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69

PECIFICATIONS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Back cover

R-895M New style Op man 4/8/02 9:10 AM Page 1

YOUR OVEN AND ACCESSORIES

3678

5 4

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.

• When you order accessories, please quote both the PART NAME and MODEL NUMBER to your dealer or SHARP approved service facility. The model number is located at the bottom of the control panel.

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

ACCESSORIES:

Check to make sure the following accessories are provided:

14. Turntable

15. High rack

16. Low rack

• Place the turntable on to 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.

•For use of the racks, refer to the grilling, dual grilling and convection sections on pages 12 to 16.

Never touch the grills when they are hot.

OVEN:

1. Oven lamp

2. Control panel

3. Waveguide cover (DO NOT REMOVE)

4. Bottom grill heating element

5. Turntable motor shaft

6. Oven cavity

7. Door seals and sealing surfaces

8. Door latches

9. Door opening handle

10. Top grill heating element

11. Ventilation openings

12. Outer cabinet

13. Power cord

16 15

R-895M New style Op man 08/05/2002 15:49 Page 2

CONTROL PANEL

1. DIGITAL DISPLAY KEYS:

2. TIME

3. PIZZA

4. EXPRESS COOK

5. EXPRESS DEFROST

6. MEAL IN ONE

7. CONV. (

8. DUAL CONV./GRILL

9. LESS/MORE

10. INFO

11. START/AUTO MINUTE

12. STOP/CLEAR

13. KITCHEN TIMER/CLOCK SET

14. WEIGHT UP/DOWN

15. POWER LEVEL

16. GRILL

17. BREAKFAST

DIGITAL DISPLAY INDICATORS:

1. LESS/MORE

2. INFO

3. MICROWAVE POWER LEVEL

4. WEIGHT

5. MICROWAVE

6. CONVECTION

7. BOTTOM GRILL

8. TOP GRILL

9. COOK

10. DEFROST

11. AUTO

3 256

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INSTALLATION

WARNING: Inspect the Oven:

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

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

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

• Ensure the door seal and sealing surfaces are not damaged.

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

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

2. The oven door will become hot during cooking. Place oven on a secure, level surface so that the bottom of the oven is 85cm or more above the floor. Ensure it is strong enough to take the oven weight, plus the heaviest item likely to be cooked in the oven.

3. The minimum height of free space necessary above the top surface of the oven is 19cm.

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

5. Make sure the power supply cord is undamaged (See “ELECTRICAL CONNECTION” opposite). Do not allow

the power supply cord to run over any hot or sharp surfaces, such as the hot air vent area at the top rear of the oven.

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

7. Do not use the oven outdoors.

BUILDING-IN-KIT.

An installation frame is available which enables the microwave oven to be integrated within a kitchen unit. The microwave oven is not designed to be built above or near a conventional oven. SHARP recommend the use of the build in kit EBR-5000, available from your SHARP dealer. Only the use of this frame will guarantee the quality and safety of the oven.

ELECTRICAL CONNECTION.

• Do not allow water to come into contact with

the power supply cord or plug.

• Insert the plug properly into the socket.

• Do not connect other appliances to the same

socket using an adaptor plug.

• If the power supply cord is damaged, it must

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

• When removing the plug from the socket

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

• If the plug fitted to your oven is a rewireable

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

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

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

• Refit with a suitable type, observing the wiring

code given in `To replace the mains plug’ on page 37.

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19cm

INSTALLATION

WARNING: THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code given in `To replace the mains plug’ on page 37.

IMPORTANT SAFETY INSTRUCTIONS

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

Pacemaker: If you have a heart pacemaker,

consult your doctor or the pacemaker manufacturer prior to oven use.

Oven Use:

• The oven is for food use only.

•Never operate when empty, except as directed in the Grill cooking section on page 12.

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

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

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

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

• If water or food drops inside the air vent openings switch off the oven immediately, unplug it and call a SHARP approved service facility (see page 37).

•Never move the oven while it is operating.

• The door, outer cabinet, oven cavity, turntable, dishes, accessories and especially the grills will become very hot during operation. Care should be taken to avoid touching these areas when using or cleaning the oven. To prevent burns, always use thick oven gloves.

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

PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

LIQUIDS: Microwave heating of beverages can result in delayed eruptive boiling, therefore care has to be taken when handling the container. Stir the liquid prior to and during heating/ reheating, LET LIQUID STAND FOR AT LEAST 20 SECONDS IN THE OVEN AFTER COOKING.

IMPORTANT!

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

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

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

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

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

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HEATING CATEGORY

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

HOW YOUR OVEN WORKS

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

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

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

Microwaves will pass through certain materials, such as glass and plastic, to heat the food. (See “Suitable Cookware” on page 31).

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

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

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

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

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

600 700 800 900 1000 Watts

OVEN OUTPUT POWER

Less heating time required

More heating time required

OVEN OUTPUT CATEGORY

Less heating time required

More heating time required

Letter representing the oven heating category.

Microwave Symbol.

A B C D E

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

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MICROWAVE POWER LEVELS

BEFORE OPERATION

PowerPress the Percentage

Level POWER

LEVEL key

HIGH x 1 100%

MEDIUM HIGH x 2 70%

MEDIUM x 3 50%

MEDIUM LOW x 4 30%

(Defrost)

LOW x 5 10%

(Defrost)

•Your oven has 5 power levels, as shown opposite.

•To change the power level for cooking, enter the cooking time and then press the POWER

LEVEL key,

• Power level

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

IMPORTANT: The microwave power level will cook at 100% unless you press the POWER

LEVEL key to the desired setting.

• Check the power level

To check the microwave power level during cooking, press the POWER LEVEL key. As long as your finger is pressing the POWER LEVEL key the power level will be displayed. The oven continues to count down although the display will show the power level.

MICROWAVE

POWER LEVEL

KEY

Your oven comes pre-set in Energy Save Mode. (See page 8 for details).

To operate the oven in Energy Save Mode:

1. Plug in the oven. Nothing will appear on the

display at this time.

2. Open the door. The display will flash the message shown.

3. Close the door. The display will show “ . 0”.

NOTES:

•To avoid smoke and odour, heat the oven using

the top & bottom grills, without food, for 20 minutes. (Please refer to note on page 12.)

• In Energy Save Mode, if you do not operate the

oven for 3 minutes or more (i.e. closing the door, pressing the STOP/CLEAR key, or at the end of cooking), you will not be able to operate the oven until you open and close the oven door.

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ENERGY SAVE MODE

Notes:

• If you unplug your oven at any stage you will have to reset the clock to cancel Energy Save Mode.

• If the clock has been set, cancelling Energy Save Mode, then your oven has a safety feature which prevents START/AUTO MINUTE key from working if the oven has not been in use for more than 3 minutes. Press the STOP/CLEAR key or open and close the door to re-use the oven.

1. Time of day appears on the display.

2. Press the KITCHEN

TIMER/CLOCK SET

key 3 times.

3. Press the START/AUTO MINUTE key. The power

will be off and the display will show nothing.

Your oven has an Energy Save Mode. This facility saves electricity when the oven is not in use.

• If the oven is not used, it will default to Energy Save Mode after 3 minutes. The display is blank and the oven cannot be operated.

To restart Energy Save Mode, follow the procedure below.

•To operate the oven, open and then close the door. “0” will be displayed and the oven is ready to use.

•To cancel Energy Save Mode, set the clock. (Please refer to page 9.)

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SETTING THE CLOCK

Your oven has a 12 hour clock.

•To set the 12 hour clock, press the KITCHEN TIMER/CLOCK SET key twice.

To set the time of day follow the instructions below:

1. Select the clock.

2. Enter the hours by pressing the TIME keys.

3. Press the KITCHEN

TIMER/CLOCK SET

key once.

4. Enter the minutes by pressing the TIME keys.

5. To start the clock, press the KITCHEN TIMER/

CLOCK SET key once.

NOTES:

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

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

•To check the time of day during a cooking process, press the KITCHEN TIMER/CLOCK SET key and the time of day will remain on the display as long as you keep your finger on the key. This does not affect the cooking process.

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

• If the electrical power supply to your microwave oven is interrupted, the display will be blank as the oven will default to Energy Save Mode after the power is reinstated. If this occurs during cooking, the programme will be erased. The time of day will also be erased.

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

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HOW TO OPERATE YOUR OVEN

MANUAL COOKING

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

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

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

• Refer to the cooking charts in the cookbook section, pages 40 - 43.

Example:

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

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

Manual cooking and defrosting allows you to cook/defrost foods and weights which are not included in the automatic programmes. The following are examples of manual cooking and defrosting. For automatic cooking and defrosting refer to pages 17 - 24.

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

2. Input the power level by pressing the POWER

LEVEL key twice.

3. Press the START/ AUTO MINUTE key

once to start cooking.

The display will count down through the cooking time.

Opening and closing the door:

To open the oven door, pull the door opening handle.

Starting the oven: Close the door and press the START/AUTO MINUTE key.

Stopping the oven:

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

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HOW TO OPERATE YOUR OVEN

NOTES:

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

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

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

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

• If you want to know the power level during cooking, press the POWER LEVEL key. As long as your finger is touching the key, the power level will be displayed.

MANUAL DEFROSTING

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

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

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

• Refer to the defrosting charts in the cookbook section, page 39.

Example:

To defrost for 10 minutes on 30% microwave power.

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

2. Input the power level by pressing the POWER

LEVEL key 4 times.

3. Press the START/ AUTO MINUTE key

once to start defrosting.

The display will count down through the defrosting time.

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GRILL COOKING

To select the grill(s) required (Top, Bottom or Combined), enter the grilling time and follow the table below.

NOTE: When using the grills for the very first time, smoke and odour will be given off.

To avoid this happening when food is being cooked, heat the grills without food for approx. 20 minutes.

Example:

To grill for 20 minutes, using GRILL-3.

1. Enter the grilling time by pressing the 10 MIN. key twice.

2. Select GRILL-3 by pressing the GRILL key 3 times.

3. Press the START/ AUTO MINUTE key

once to start grilling.

The display will count down through the grilling time.

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

Cooking Mode Press

GRILL key

GRILL-1 (Top Grill) Once

GRILL-2 (Bottom Grill) Twice

GRILL-3 (Top and 3 Times

Bottom Grill)

The oven has top and bottom grills which can be used separately or combined. These have one power setting only. The grill is assisted by the turntable which rotates to ensure even browning. The high rack can be used for grilling small items of food such as bacon, gammon and teacakes, turn over halfway through grilling. Food can be placed directly onto the high rack, into a flan dish/heat-resistant plate on the high rack or directly onto the turntable.

NOTES:

•It is not necessary to preheat the grill before cooking.

•Follow the recommended grilling times and procedures in the charts on page 44.

• When browning foods in a deep container, place on the turntable or low rack.

• After cooking is complete the cooling fan will continue working for a short time to lower the temperature of the electrical and mechanical parts. The display may show “NOW COOLING”.

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PREHEATING THE OVEN

Example:

To preheat the oven to 180ºC.

1. Enter the temperature by pressing the CONV.

(ºC) key 5 times.

2. Press the START/ AUTO MINUTE key

once to start preheating.

3. When the oven reaches 180ºC, the audible signal will sound and the oven will display 180ºC. Place food in the oven, enter the desired cooking time and press the START/AUTO

MINUTE key.

NOTES:

•When the oven reaches the desired temperature, the audible signal will sound and the temperature will be displayed in ºC. Do not press the STOP/CLEAR key after opening and closing the

door, as this will cancel the Convection mode.

• The preheated temperature will be maintained for approximately 30 minutes. After this time, preheat will be cancelled.

• 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.

•You can check the actual temperature during preheating by pressing the CONV. (ºC) key. The temperature will appear on the display. This will not affect the oven operation.

• If you prefer not to preheat the oven where recommended in the cookbook section, allow extra cooking time.

Your oven can be preheated to a desired temperature prior to convection cooking.

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

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CONVECTION COOKING

Example:

To cook for 20 minutes at 200ºC convection.

1. Enter the cooking time by pressing the 10 MIN. key twice.

2. Input the temperature by pressing the CONV. (ºC) key 4 times.

3. Press the START/ AUTO MINUTE key once to start

cooking.

NOTES:

•Follow convection times and procedures in the charts and recipes in the cookbook section.

•Food manufacturers instructions are only a guideline so cooking times may need to be adjusted.

•Pressing the CONV. (ºC) key during cooking will display the programmed temperature. This will not affect the programme or cooking time.

•Temperature measurements taken whilst the oven is in convection mode will differ from the displayed level. This is due to the grill elements turning on and off in order to regulate the oven temperature. This will not affect the cooking results as long as the operation manual and cook book are followed correctly.

• After cooking is complete the cooling fan will continue working for a short time to lower the temperature of the electrical and mechanical parts. The display may show “NOW COOLING”.

• Heat generated by the oven during convection cooking may cause the backplate of the oven to discolour. This is completely normal and will not affect the performance of the oven.

• This oven is not suitable for baking Yorkshire Puddings.

• Convection cooking is ideal for roasting and baking.

• When using the CONVECTION key, all metal cookware can be used. (See “Suitable Cookware” on page 31).

Your oven can be programmed to cook with ten different temperatures by combining the top and bottom grills with the convection fan. (Please refer to the notes below.)

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

The temperatures available in ºC are:

250ºC, 230ºC, 220ºC, 200ºC, 180ºC,

160ºC, 130ºC, 100ºC, 70ºC, 40ºC.

The display will count down through the cooking time.

R-895M New style Op man 4/11/02 8:45 AM Page 14

DUAL COOKING

Dual Cook combines microwave power with convection or grill.

The combination of microwave power with convection or grill reduces cooking time and provides a crisp, brown finish.

There are three Dual Cook modes:

1. Dual-1 - Convection with microwave.

2. Dual-2 - Top grill with microwave.

3. Dual-3 - Bottom grill with microwave.

Dual Cook is preset with 30% microwave power. If you wish to change the microwave power level, press the POWER LEVEL key until the desired power level is shown on the display.

To select the dual cook mode required, enter the cooking time and follow the table opposite.

Dual Cook Mode Press DUAL

CONV./GRILL key

DUAL-1 (Convection Once and Microwave*)

DUAL-2 (Top Grill Twice and Microwave*)

DUAL-3 (Bottom Grill 3 Times and Microwave*)

NOTE:

*You can select power levels 10%, 30%, 50%

for DUAL-1.

*You can select power levels 10%, 30%, 50%,

70% and 100% for DUAL-2 and DUAL-3.

*DUAL-1 is preset with 250ºC convection.

To adjust the convection temperature, press the CONV. ºC key.

Example 1:

To cook for 20 minutes using Dual-1, 230ºC, 10% microwave power.

1. Enter the cooking time by pressing the

10 MIN. key twice.

2. Select Dual-1 by pressing the DUAL CONV./ GRILL key once.

4. Change the power level by pressing the POWER LEVEL key once.

5. Press the START/ AUTO MINUTE key

once to start cooking.

3. Change the temperature by pressing the CONV.

ºC key once.

R-895M New style Op man 4/8/02 9:10 AM Page 15

DUAL COOKING

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

NOTES:

•For DUAL-2 and DUAL-3 it is not necessary to preheat the grill.

•Follow the recommended dual cooking times and procedures in the charts on pages 45 - 47.

• When browning foods in a deep container, place on the turntable or low rack.

• After cooking is complete the cooling fan will continue working for a short time to lower the temperature of the electrical and mechanical parts. The display may show “NOW COOLING”.

Example 2:

To cook for 15 minutes using Dual-2, 50% microwave power.

The display will count down through the cooking time.

1. Enter the cooking time by pressing the 10

MIN. key once and the 1 MIN. key 5 times.

2. Select Dual-2 by pressing the DUAL CONV./GRILL key twice.

3. Change the power level by pressing the POWER LEVEL key 4 times.

4. Press the START/AUTO MINUTE

key once to start cooking.

R-895M New style Op man 4/8/02 9:10 AM Page 16

EXPRESS COOK / EXPRESS DEFROST

EXPRESS COOK enables you to cook 9 popular foods from frozen or chilled. Please refer to the chart on pages 18 - 20. EXPRESS DEFROST enables you to defrost 3 popular foods. Please refer to the chart on page 21.

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

EXPRESS COOK Example: To cook 0.6kg of Roast Beef from frozen.

1. Press the ROAST BEEF/

LAMB key once to select

cooking from frozen.

2. Enter the weight by pressing the WEIGHT

UP key once.

3. Press the START/ AUTO MINUTE key

once to start cooking.

The display will count down through the cooking time.

EXPRESS DEFROST Example: To defrost a 1.8kg Meat Joint.

1. Press the MEAT JOINT

key once.

2. Enter the weight by pressing the WEIGHT

DOWN key once.

3. Press the START/ AUTO MINUTE key

once to start cooking.

The display will count down through the defrosting time.

NOTES:

• If the DOWN ( ▼ ) WEIGHT key is pressed the display will count down from the highest weight

range, each time the key is pressed.

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

each time the key is pressed.

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

R-895M New style Op man 4/8/02 9:10 AM Page 17

EXPRESS COOK / EXPRESS DEFROST

MENU WEIGHT RANGE COOKING PROCEDURE

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

•Turn meat over when the audible signal sounds (for frozen only).

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

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

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

•Turn meat over when the audible signal sounds (for frozen only).

• After cooking, leave meat to stand wrapped in

x1: Frozen aluminium foil for 10 minutes. x2: Chilled NOTE: It is not possible to use the LESS key for pork.

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

poultry, breast side up, in a flan dish on the low rack.

•Turn poultry over when the audible signal sounds (for frozen only). When cooking frozen poultry with giblets, remove

x1: Frozen the giblets at first or second turn over. x2: Chilled • After cooking, leave poultry to stand wrapped in

aluminium foil for 10 minutes.

NOTE: It is not possible to use the LESS key for poultry. This menu is only suitable for cooking whole poultry.

Ready Meals 0.3kg - 1.0kg • For one section containers use a

skewer to pierce film in 5 places.

(See and follow the • For two section containers, IMPORTANT NOTE pierce using a skewer.

x1: Frozen FOR READY MEAL Pierce meat/main section 3 times and rice/pasta x2: Chilled on page 20.) section twice.

•For food contained in bag(s), pierce 5 times on one

Stirrable: side. Cook pierced side-up. e.g. Spaghetti • Where bags come already perforated, do not pierce. bolognese, • Place in a flan dish on the low rack. Beef stew • Stir, if possible, when the audible signal sounds.

• After cooking, leave to stand for 2 minutes before

Non-stirrable: serving. e.g. Lasagne, NOTES: Cottage pie • For stirrable foods, including food in bags, stir or

manipulate contents when the audible signal sounds.

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

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

EXPRESS COOK CHART

R-895M New style Op man 4/8/02 9:10 AM Page 18

EXPRESS COOK / EXPRESS DEFROST

MENU WEIGHT RANGE COOKING PROCEDURE

Crispy Crumb 0.1kg - 0.5kg • Place the crispy crumb food on the turntable. Foods • After cooking, remove from the turntable and

serve.

x1: Frozen x2: Chilled

e.g. Fish Cakes, Fish Fillets, Fish Goujons, Chicken Nuggets, Chicken Fillets, Vegetable Burger

Pie/Quiche 0.3kg - 0.9kg • Remove pie from the foil container.

• Place the pie/quiche in a flan dish on the low rack.

• After cooking, slice and serve.

NOTES:

x1: Frozen • Both savoury and sweet pies can be cooked on this x2: Chilled menu. For sweet pies, use the LESS key.

• Puff pastry pies are not recommended.

• Only pre-cooked pies/quiches are recommended.

Crispy Potatoes 0.1kg - 0.4kg • Place the crispy potatoes on the turntable.

• After cooking, remove from the turntable and serve.

NOTES:

•For frozen oven chips (thick type), wedges

x1: Frozen and rosti, use the MORE key.

x2: Chilled • Frozen Roast Potatoes are not recommended.

Frozen:

e.g. Oven Chips, Waffles, Croquettes, Fritters, Hash Browns, Potato Shapes

Frozen (MORE key):

e.g. Thick Oven Chips, Wedges, Rosti

Chilled:

e.g. Oven Chips, Wedges, Croquettes, Roast Potato,

EXPRESS COOK CHART

R-895M New style Op man 4/8/02 9:10 AM Page 19

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

EXPRESS COOK / EXPRESS DEFROST

• Chilled foods are cooked from 5ºC.

•Frozen foods are cooked from -18ºC.

•For converting to Lb/oz see the conversion chart on page 38.

MENU WEIGHT RANGE COOKING PROCEDURE

Rice/Pasta 0.1kg - 0.3kg (Dried) • Place rice/pasta in an appropriate sized bowl.

0.2kg - 0.5kg (Fresh) • Add 300ml (1/2 pint) of boiling water per 100g rice/pasta.

• Do not cover.

x1: Dried Rice/Pasta • Place in the centre of the turntable. x2: Fresh Pasta • Stir when the audible signal sounds.

e.g. Filled pasta, • After cooking, stand for 2 minutes before draining Spaghetti, and rinsing in boiling water. Tagliatelle, Fusilli, NOTES: Shells, Penne, Bows • For fresh spaghetti and fresh tagliatelle, use the

LESS key.

•For fresh fusilli, fresh shells, fresh penne and fresh bows use the MORE key.

Desserts 0.1kg - 0.8kg • Place the ready-made dessert in a flan dish.

* If custard is added If the container is not suitable for microwave use, during reheating, then first remove dessert from container. enter total weight of • For desserts with custard, use the MORE key and

x1: Frozen dessert and custard. add the custard when the audible signal sounds. x2: Chilled Dessert and custard • After cooking, serve.

e.g. Toffee sponge, should be half & half. NOTE: Apple pie, • Frozen home-made desserts are not recommended. Rice pudding

EXPRESS COOK CHART

IMPORTANT NOTE FOR READY MEALS:

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

•You must only cook one microwave ready meal at a time.

•Always refer to food weight given on packaging.

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

• Remove outer cardboard packaging as instructed by the manufacturer, and note given food pack weight.

• If the meal is in a foil container, it is not suitable for cooking using the READY MEAL key.

• If the container is covered with aluminium foil, it is not suitable for cooking using the READY MEAL key.

R-895M New style Op man 4/8/02 9:10 AM Page 20

WEIGHT RANGE FOR EXPRESS COOK / EXPRESS DEFROST:

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

•Food weight should be rounded up to the nearest 0.1kg (100g), for example, 0.65kg (650g) to

0.7kg (700g). Ready Meals and Crispy Potatoes should be rounded up to the nearest 0.05kg (50g), for example,

0.34kg (340g) to 0.35kg (350g).

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

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

MENU WEIGHT RANGE COOKING PROCEDURE

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

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

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

turntable.

•Turn over when the audible signal sounds.

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

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

turntable

•Turn over and rearrange when the audible signal sounds.

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

EXPRESS DEFROST CHART

•Frozen foods are defrosted from -18ºC.

•For converting to Lb/oz see the conversion chart on page 38.

EXPRESS COOK / EXPRESS DEFROST

NOTES FOR EXPRESS COOK / EXPRESS DEFROST:

•Press the MORE or LESS key before pressing the START/AUTO MINUTE key as instructed in the charts.

• When action is required (example, to turn food over), the oven stops, the audible signal sounds and any instructions will appear on the display. To continue cooking, press the START/AUTO MINUTE key.

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

• Ready Meals, Rice/pasta, Desserts and EXPRESS DEFROST use microwave power only, all other menus on EXPRESS COOK use a combination of microwave power and grill or microwave power and convection.

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

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

• Do not cook the meat or poultry from EXPRESS DEFROST menus until thoroughly defrosted.

• Do not use the rack for defrosting.

R-895M New style Op man 4/8/02 9:10 AM Page 21

MEAL IN ONE

MEAL IN ONE enables you to cook 3 popular menus at the touch of a key. Always refer to the chart below and the recipes on pages 48 - 50 in the cookbook section before operating this function. Press the selected key once and the oven will automatically start to cook after 2 seconds.

Example:

To cook Four Cheese Tortellini using ITALIAN DISH.

1. Select the menu required by pressing the ITALIAN DISH key once.

After 2 seconds the oven will start cooking automatically and the display will count down through the cooking time.

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

NOTES:

• When action is required (example, to stir food), the oven stops, the audible signal sounds and any

instructions will appear on the display. To continue cooking, press the START/AUTO MINUTE key.

• The final food temperature will vary according to the initial food temperature. Check food is

thoroughly heated after cooking. If necessary, you can extend the cooking time manually.

• The MEAL IN ONE function can only be input within 3 minutes after cooking completion, closing the

door or pressing the STOP/CLEAR key.

•You can use the MORE or LESS keys, see page 26.

•Press the INFO key for guidance in operating your oven, see page 28.

MENU COOKING PROCEDURE

INDIAN DISH: See recipes for Indian Dish on page 48 in the Beef Madras, Chicken Korma, cookbook section. Tomato & Lentil Dahl, Prawn Masala

CHINESE DISH: See recipes for Chinese Dish on page 49 in the Beef in Blackbean Sauce, Sweet & Sour Pork, cookbook section. Lemon Chicken, Vegetable Chow Mein

ITALIAN DISH: See recipes for Italian Dish on page 50 in the Tagliatelle Carbonara, Four Cheese Tortellini, cookbook section. Spicy Tomato Fusilli

R-895M New style Op man 30/05/2002 10:49 Page 22

BREAKFAST / PIZZA

BREAKFAST enables you to cook 4 popular breakfast menus. PIZZA enables you to cook frozen and chilled pizzas. For cooking instructions please refer to the chart on page 24.

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

Example:

To cook one serving of Breakfast (bacon and eggs).

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

1. Select the menu required by

pressing the BREAKFAST key once.

2. Enter the number of servings by pressing the

WEIGHT UP key once.

3. Press the START/ AUTO MINUTE key

once to start cooking.

The display will count down through the cooking time.

NOTES:

• If the WEIGHT DOWN ( ▼ ) key is pressed the display will count down from the highest

weight range, each time the key is pressed.

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

range, each time the key is pressed.

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

•You can use the MORE or LESS keys, see page 26.

•Press the INFO key for guidance in operating your oven, see page 28.

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

• All menus on BREAKFAST and PIZZA use a combination of microwave power and grill.

R-895M New style Op man 4/8/02 9:10 AM Page 23

MENU WEIGHT RANGE COOKING INSTRUCTIONS

Breakfast 1 - 3 servings • Grease the turntable with 5 - 10ml of oil.

•Place bacon and/or sausages on the turntable. (Pierce the sausages.)

•When the audible signal sounds, turn the bacon/ sausages over and add the eggs (not beaten).

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

Bacon = approx. 30g/slice & 0.25cm thick Thin sausage = approx. 25g each & 1.5cm thick Eggs = Medium Thick sausages = approx. 50g each & 2.5cm thick

NOTE:

• It is not necessary to pierce the eggs as this programme only uses the grill after the eggs are added.

Pizza 0.1kg - 0.9kg • Remove all packaging and place on the turntable.

(Thin & Crispy or • After cooking, remove from the turntable.

Deep Pan type)

x1: Frozen NOTE: Bake & Rise and Stuffed Crust Pizzas are

x2: Chilled not recommended.

BREAKFAST/PIZZA CHART

Menu Press key Ingredients 1 Serving 2 Servings 3 Servings

Bacon & eggs Once Bacon 2 rashers 4 rashers 6 rashers

Egg 1 2 3

Thin sausages Twice Thin sausages 4 8 12 & eggs Egg 1 2 3

Bacon, thin Twice Bacon 2 rashers 4 rashers 6 rashers sausages & eggs Thin sausages 2 4 6

Egg 1 2 3

Thick sausages 3 times Thick sausages 3 6 9 & eggs Egg 1 2 3

• Chilled foods are cooked from 5ºC.

•Frozen foods are cooked from -18ºC.

•For converting to Lb/oz see the conversion chart on page 38.

BREAKFAST / PIZZA

WEIGHT RANGE:

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

•Food weight should be rounded up to the nearest 0.1kg (100g), for example, 0.65kg (650g) to

0.7kg (700g).

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

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

R-895M New style Op man 4/8/02 9:10 AM Page 24

CONVENIENT FUNCTIONS

1. SEQUENCE COOKING

This function enables continued and uninterrupted operation of up to 4 different stages. These can include a combination of Microwave, Grill, Convection or Dual Cooking.

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

Example:

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

6 minutes on Grill-1 (Stage 2) 3 minutes on Dual-1, 200˚C, 30% microwave power (Stage 3)

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

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

STAGE 1

3. Enter the cooking time by pressing the 1 MIN. key 6 times.

4. Select Grill-1 by pressing the GRILL key once.

STAGE 2

5. Enter the cooking time by pressing the 1 MIN. key 3 times.

6. Select Dual-1 by pressing the DUAL CONV./GRILL

key once, then change the convection temperature by pressing the CONV. ˚C key 4 times.

7. Press the START/AUTO MINUTE key once to

start cooking.

STAGE 3

x6 x3

R-895M New style Op man 17/06/2002 10:05 Page 25

CONVENIENT FUNCTIONS

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

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

• Decrease or increase cooking/defrosting time whilst the oven is in use (manual cooking only).

TO USE WITH AUTOMATIC PROGRAMMES:

Press the MORE or LESS key before pressing the START/AUTO MINUTE key.

Example: If you prefer Baked Potatoes which are cooked, but still firm, use the LESS ( ▼ ) key.

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

TO USE WITH MANUAL COOKING:

Example:

To cook for 10 minutes on 50% microwave power, then decrease the cooking time by 2 minutes.

NOTES:

• The cooking/defrosting time will increase/decrease in multiples of 1 minute.

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

NOTES:

• If you select MORE the display will show, ( ▲ ). If you select LESS, the display will show, ( ▼ ).

•For some menus it is not possible to use the LESS function. If you select LESS for them, “ERROR NO LESS SETTING” will be displayed when the START/AUTO MINUTE key is pressed.

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

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

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

2. LESS and MORE

1. Enter the cooking time

by pressing the 10 MIN. key once.

2. Input the power level by pressing the POWER

LEVEL key 3 times.

3. Press the START/ AUTO MINUTE key

once to start cooking.

4. Reduce the cooking time by

pressing the LESS key twice.

The cooking time is reduced by 2 minutes and continues to count down.

R-895M New style Op man 4/8/02 9:10 AM Page 26

CONVENIENT FUNCTIONS

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

Example: To set the timer for 5 minutes.

NOTES:

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

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

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

3. KITCHEN TIMER

1. Press the KITCHEN

TIMER key once.

3. Press the START/AUTO MINUTE key once to

start the timer.

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

AUTO MINUTE enables you:

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

•To extend cooking time in multiples of 1 minute (for manual cooking only).

Example: To cook for 2 minutes, press the

START/AUTO MINUTE key twice.

NOTES:

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

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

4. AUTO MINUTE

R-895M New style Op man 4/8/02 9:10 AM Page 27

CONVENIENT FUNCTIONS

The INFO key provides a step-by-step information guide to the keys on the oven. Your oven comes set with the Information Guide ON.

There are two options (A and B) when you use the INFO key:

A. Guide of keys allows you to press a key to display information about it.

Example: To display the information for EXPRESS COOK “Frozen Roast Pork”.

B. Guide on/off allows you to turn the information guide on or off.

1. Press the INFO key once.

Info will appear on the display.

2. Press the ROAST PORK key once to select Frozen Roast Pork.

5. INFORMATION GUIDE

1. Press the INFO key twice. 2. Press the START/AUTO MINUTE key to turn the information guide on, or, press the STOP/ CLEAR key to turn the information guide off.

NOTES:

• The display will flash a series of messages, including weight range and action required during or after

cooking, e.g. when to stir or turn food.

• The message will be repeated twice, then the display will return to the time of day, if set.

• If you want to cancel the guide, press the STOP/CLEAR key.

NOTE: Whenever Info is lit on the display, it is possible to press the INFO key to obtain further

information. (This is possible even when the information guide has been turned off.)

The display will return to the time of day, if set.

x1 x1

R-895M New style Op man 4/8/02 9:10 AM Page 28

MICROWAVE COOKING ADVICE

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

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

Arrange

Cover

Pierce

Stir, turn and rearrange

Stand

Cooking Techniques

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

Certain foods benefit from being covered during microwave cooking, follow recommendations where given (see pages 39 - 47). Use vented microwave cling film or a suitable lid.

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

NOTE: Eggs should not be heated using microwave power as they

may explode, even after cooking has ended. e.g poached, fried, hard-boiled.

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

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

WARNING:

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

COOKING ADVICE NOTES:

• Always attend the oven when in use.

• Ensure that the utensils are suitable for

use in a microwave oven. (See “Suitable Cookware” on page 31).

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

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

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

WARNING: Liquids and foods must not be heated in sealed containers or jars/containers with lids on, as pressure will build up inside and may cause the container/jar to explode.

R-895M New style Op man 4/8/02 9:10 AM Page 29

MICROWAVE COOKING ADVICE

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

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

Composition

Density

Quantity

Size

Shape

Temperature of food

Food Characteristics

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

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

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

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

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

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

R-895M New style Op man 4/8/02 9:10 AM Page 30

SUITABLE COOKWARE

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

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

Cookware

Aluminium foil Foil Containers

Browning dishes

China and ceramics

Glassware e.g. Pyrex ®

Metal

Plastic/Polystyrene e.g. fast food containers

Cling film

Freezer/Roasting bags

Paper plates/cups and kitchen paper

Straw and wooden containers

Recycled paper and newspaper

Racks

Microwave

Safe

✔ / ✘

✔

✔ / ✘

✔

✘

✔

✘

✔

Grill

✔

✘

✔

✘

✔

Dual

Cook

✔ / ✘

✘

✔

✘

✔

Comments

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

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

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

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

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

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

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

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

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

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

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

The metal racks supplied have been specially designed for all cooking modes and will not damage the oven.

Conv-

ection

✔

✘

✔

✔ / ✘

✘

✔ / ✘

✘

✔

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

ignition.

Dual Conv.

only

R-895M New style Op man 4/8/02 9:10 AM Page 31

DEFROSTING ADVICE

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

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

NOTES:

• Remove all packaging and wrapping before defrosting.

•To defrost food, use microwave power levels 30% or 10%.

• Please refer to the defrosting chart on page 39 for further information.

Rearrange

Separate

Shield

Stand

Turn over

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

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

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

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

It is essential that all foods are turned over up to 4 times during defrosting. This is important to ensure thorough defrosting.

R-895M New style Op man 4/8/02 9:10 AM Page 32

Plated meals

Sliced meat

Poultry portions

Casseroles

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

Place smaller items of food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on 50%, stir/rearrange halfway through reheating. NOTE: Ensure the food is thoroughly reheated before

serving.

Cover with vented microwave cling film and reheat on 50%. Rearrange at least once to ensure even reheating. NOTE: Ensure the meat is thoroughly reheated before

serving.

Place thickest parts of the portions to the outside of the dish, cover with vented microwave cling film and reheat on 70%. Turn over halfway through reheating. NOTE: Ensure the poultry is thoroughly reheated

before serving.

Cover with vented microwave cling film or a suitable lid and reheat on 50%. Stir frequently to ensure even reheating. NOTE: Ensure the food is thoroughly reheated before

serving.

REHEATING ADVICE

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

NOTES:

• Remove food from foil or metal containers before reheating.

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

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

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

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

To achieve the best results when reheating, select a suitable microwave power level appropriate to the type of food. e.g. A bowl of vegetables can be reheated using 100%, while a lasagne which contains ingredients that cannot be stirred, should be reheated using 50%.

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

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

R-895M New style Op man 4/8/02 9:10 AM Page 33

OVEN INTERIOR

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

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

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

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

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

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

• Ensure the turntable and 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 turntable and accessories are dishwasher safe.

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.

GRILLS

• It is important to keep the grills clean at all times.

•Food and liquid splashes build-up and stick to the grill, which may cause smoke and possibly fire when next using the oven (follow the cleaning instructions above).

NOTES:

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

•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.

• Failure to maintain your oven in a clean condition could adversely affect the life of the oven and possibly result in a hazardous situation.

CLEANING & MAINTENANCE

Cleaning tip - For easier cleaning of your oven:

Place half a lemon in a bowl, add 300ml (1/2 pint) water and heat on 100% for 10 - 12 minutes. Wipe the oven clean using a soft, dry cloth.

WARNING: The door, outer cabinet, oven cavity, turntable, dishes, accessories and especially the grills will become very hot during operation. Before cleaning, ensure they have cooled down.

R-895M New style Op man 4/8/02 9:10 AM Page 34

TROUBLESHOOTING

If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple.

Follow this simple check below: Place half a cup of water on the turntable and

close the door. Programme the oven to cook for 1 minute using 100% microwave power.

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

2. Does the turntable rotate?

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

4. After 1 minute does the audible signal sound?

5. Is the water in the cup hot?

Ta ke the cup of water out of the oven and close the door. Programme the oven to cook for 3 minutes using the top and bottom grills.

6. After 3 minutes, do both the grill heating elements become red?

Programme the oven to cook for 3 minutes using the convection on 180ºC.

7. After 3 minutes, is the oven cavity hot?

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

NOTES:

• If you cook food for more than the standard

time (see chart opposite) using the same cooking mode, the oven’s safety mechanisms automatically activate. The microwave power level will be reduced or the grill heating elements will turn on and off.

• After manual or automatic cooking using the

Grill, Dual Cook or Convection modes, the cooling fan will switch on to cool the oven cavity. When the cooling fan works, the display may show “NOW COOLING”. To clear it, press the STOP/CLEAR key and the display will return to the time of day, if set. During these modes, the cooling fan will carry on working after you have pressed the STOP/CLEAR key. You may feel hot air blowing out of the air-vent openings.

IMPORTANT:

If the display is blank and has gone dark, even if the power plug is properly connected, the oven may be in Energy Save Mode. To cancel it, open and then close the oven door, see page 8.

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

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

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

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

Cooking Mode

Microwave 100% cooking

Grill-1 Grill-2 Grill-3

Dual Cook-2

Microwave 100%

Microwave 10 - 70%

Dual Cook-3

Microwave 100%

Microwave 10 - 70%

Standard Time

20 Minutes

15 Minutes 15 Minutes Top Grill 6 Minutes

Btm Grill 6 Minutes

Microwave 20 Minutes Top Grill 15 Minutes Top Grill 15 Minutes

Microwave 20 Minutes Btm Grill 15 Minutes Btm Grill 15 Minutes

R-895M New style Op man 4/8/02 9:10 AM Page 35

TROUBLESHOOTING

ANSWER

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

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

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

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

Check the door is closed properly.

Ensure correct power level has been selected.

The microwave energy pulses ON and OFF during cooking/defrosting.

The cabinet may become warm to the touch - keep children away.

QUERY

Draught circulates around the door.

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

Flashing or arcing from within the cavity when cooking.

Arcing potatoes.

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

Oven cooks too slowly.

Oven makes a noise.

Outer cabinet is hot.

TROUBLESHOOTING CHART

R-895M New style Op man 4/8/02 9:10 AM Page 36

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

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

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

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

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

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

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

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

TO REPLACE THE MAINS PLUG

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

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

not attempt to service this microwave oven yourself.

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

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

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

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

CALLING FOR SERVICE

R-895M New style Op man 4/8/02 9:10 AM Page 37

SPOON MEASURES

1.25ml

/4 teaspoon

2.5ml

2 teaspoon

5ml 1 teaspoon

15ml 1 tablespoon

CONVERSION CHARTS

WEIGHT MEASURES

15g

/2oz 25g 1oz 50g 2oz

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

VOLUME MEASURES

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

/4 pint) 300ml 10floz (1/2 pint) 600ml 20floz (1 pint)

COOKBOOK

INTRODUCTION

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

CONTENTS I

NTRODUCTION &CONVERSION C

HARTS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

DEFROSTING CHART

Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

OOKING C

HART

Fish, Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Rice, Pasta and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

RILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42

DUAL - 1 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

DUAL - 2 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 - 46

REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

RECIPES FOR MEAL IN ONE MENUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 - 50

ECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51 - 68

COOKERY NOTES

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

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

• Please note that all preparation times and serving quantities are approximate.

• All ingredients are given in both metric and imperial measures. Use either set but not a combination of both measures.

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

• Serve all dishes immediately unless otherwise stated.

• Butter and margarine can be interchanged on recipes, as preferred.

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

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

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

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

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

R-895M New CkBk 4/8/02 8:31 AM Page 38

10%

30%

10%

30%

Place in a flan dish. Turn over 4 - 5

times during defrosting. Shield.

Place on a plate.

Turn over 3 - 4 times, removing

defrosted mince each time.

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

separate during defrosting. Shield.

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

separate during defrosting. Shield.

Place on a plate. Separate and re-

arrange twice during defrosting.

Shield.

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

during defrosting. Shield.

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

separate during defrosting. Shield.

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

separate during defrosting. Shield.

Place in a bowl. Turn 3 - 4 times,

removing defrosted mince each time.

Place in a flan dish. Separate and re-

arrange twice during defrosting.

Shield.

Place in a flan dish. Separate and re-

arrange twice during defrosting.

Shield.

Place in a dish. Stir during defrosting.

Shield.

Place in a dish. Stir during defrosting.

Shield.

Place in a dish. Stir during defrosting.

Shield.

Place on the turntable. Separate and

rearrange during defrosting.

Place on a plate. Turn over half way

through defrosting.

Remove from foil container. Place in

a flan dish.

Meat Joints (Beef,Lamb,Pork)

Minced Meat

Steak 2cm (3/4”) thick

Chops and Sausages

Bacon

❖ Whole Poultry

(Chicken,Turkey,Duck)

Chicken Legs

Chicken/Turkey (Breasts & Fillets)

Minced Turkey

Whole Fish (Trout, Mackerel)

Fish Fillets/Steaks

Apples

Blackcurrants/Redcurrants/ Raspberries/Blackberries

Gooseberries/Rhubarb/ Strawberries

Bread (sliced)

Pastry (Puff or Shortcrust)

Meat & Fruit Pies (cooked)

60 - 90 Minutes

15 - 30 Minutes

5 - 10 Minutes

60 - 90 Minutes

25 - 30 Minutes

15 - 20 Minutes

15 - 30 Minutes

15 - 20 Minutes

5 - 10 Minutes

10 - 15 Minutes

15 - 20 Minutes

DEFROSTING CHART

FOOD DEFROST MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

NOTE: Do not use the racks for defrosting.

▼ Method: If shielding is necessary, use small pieces of foil. ❖ Poultry: Chicken, turkey and duck must be defrosted without giblets.

● Standing Time: During recommended standing time, wrap or cover food in foil.

22 - 23 Minutes/

450g (1lb)

5 - 8 Minutes/

450g (1lb)

11 - 12 Minutes/

450g (1lb)

16 - 18 Minutes/

450g (1lb)

11 - 12 Minutes/

450g (1lb)

20 - 21 Minutes/

450g(1lb)

8 - 9 Minutes/

450g (1lb)

11 - 12 Minutes/

450g(1lb)

11 - 12 Minutes/

450g(1lb)

9 Minutes/

450g(1lb)

7 - 8 Minutes/

450g (1lb)

8 - 9 Minutes/

450g(1lb)

6 - 7 Minutes/

450g(1lb)

7 - 8 Minutes/

450g(1lb)

6 Minutes/

400g(14oz)

5 Minutes/

450g(1lb)

7 - 8 Minutes/

large pie

R-895M New CkBk 4/8/02 8:31 AM Page 39

2 - 3 Minutes

2 Minutes

5 Minutes

4 Minutes

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

Fish Fillets

Whole Fish & Steaks

Aubergines & Broccoli (fresh)

Green Beans and Sprouts (fresh)

Cabbage, Carrots, Cauliflower, Celery (fresh)

Corn on the Cob (fresh)

Courgettes & Leeks (fresh)

Parsnips & Spinach (fresh)

Potatoes, Jacket (250g/9oz - each) (fresh)

Potatoes, Boiled (old & new - fresh)

Swede & Turnips (fresh)

Beans & Cabbage (green - frozen)

Broccoli/ Leaf Spinach /Brussels Sprouts (frozen)

Carrots - sliced (frozen)

Cauliflower florets (frozen)

Corn on the Cob (frozen)

Peas, Sweetcorn & Mixed Vegetables (frozen)

Apples & Rhubarb (fresh)

Blackberries/ Raspberries/ Redcurrants

7 Minutes/

450g (1lb)

7 - 8 Minutes/

450g (1lb)

5 Minutes/ 225g (8oz)

5 - 6 Minutes/

225g (8oz)

5 Minutes/ 225g (8oz)

6 - 7 Minutes/

225g (8oz)

4 - 5 Minutes/

225g (8oz)

5 - 6 Minutes/

225g (8oz)

10 - 12 Minutes/

2 potatoes

9 - 10 Minutes/

450g (1lb)

7 - 8 Minutes/

225g (8oz)

5 - 6 Minutes/

225g (8oz)

6 - 7 Minutes/

225g (8oz)

6 Minutes/ 225g (8oz)

5 - 6 Minutes/

225g (8oz)

10 - 11 Minutes/

2 cobs

5 - 6 Minutes/

225g (8oz)

5 - 6 Minutes/

450g (1lb)

5 - 6 Minutes/

450g (1lb)

100%

Place in a single layer in a flan dish.

Cover and cook.

Place in a single layer in a flan dish.

Cover and cook.

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

Stir halfway through cooking.

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

Stir halfway through cooking.

Slice or break into florets

Add 30ml (2 tbsp) water. Cover.

Stir halfway through cooking.

Add 45ml (3 tbsp) water. Cover.

Stir halfway through cooking.

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

Stir halfway through cooking.

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

Stir halfway through cooking.

Pierce in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4 tbsp) water.

Cover. Stir halfway through cooking.

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

Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

Place in dish. Cover dish.

Turnover halfway through cooking.

Place in dish. Cover dish.

Stir halfway through cooking.

Peel & slice. Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

FOOD COOKING MICRO METHOD STANDING

TIME POWER LEVEL TIME

COOKING CHART

NOTE:

• Prior to cooking fresh vegetables and fruit are at ambient temperature (20°C)

•Frozen vegetables are cooked from -18°C.

R-895M New CkBk 4/8/02 8:31 AM Page 40

COOKING CHART

FOOD ❇ COOKING MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

14 - 15 Minutes

21 - 22 Minutes

11 - 12 Minutes

12 - 13 Minutes

10 - 11 Minutes

11 - 12 Minutes

8 Minutes

12 Minutes

14 Minutes

15g (1/2oz) butter

2 eggs (medium)

30ml (2tbsp) milk

salt & pepper

15g (1/2oz) butter

4 eggs (medium)

90ml (6 tbsp) milk

salt & pepper

2 Minutes

30 Seconds

Add 300ml (1/2 pint) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 400ml (14fl.oz) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

1 Melt the butter in a bowl on 70%

for 30 seconds.

2Add the eggs, milk and seasoning and

mix well.

3 Cook on 70% for 3 minutes, stirring

every 30 seconds.

1 Whisk together eggs and milk. Season. 2 Place butter in a 25.4cm (10”) flan dish.

Heat on 100% for 1 minute, until melted. Coat the dish with the melted butter.

3Pour omelette mixture into flan dish. Cook

on 100% for 2 minutes. Whisk mixture and cook again on 100% for 4 minutes.

70%

100%

White rice (long grain)

Brown rice

Spaghetti (short cut)

Macaroni (short cut)

Ta gliatelle

Pasta shells

Spaghetti/ Ta gliatelle

Fusilli/Penne/ Conchiglie/ Farfalle

Ravioli

To r tellini (white)

To r tellini (brown)

Scrambled Eggs

Omlette

• Ensure you read all cookery notes on page 38.

• Eggs and Fresh Pasta are cooked from chilled (5°C).

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

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

● Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.

DRIED PASTA

FRESH PASTA

R-895M New CkBk 4/8/02 8:31 AM Page 41

FOOD COOKING METHOD COOKING

TIME MODE

4 - 5 Minutes for

1 - 6 halves

5 - 6 Minutes for

1 - 6 crumpets

6 Minutes for

2 slices

6 - 7 Minutes for 100g 8 - 9 Minutes for 200g

10 - 11 Minutes for 300g

6 - 7 Minutes for 100g 8 - 9 Minutes for 200g

10 - 11 Minutes for 300g

8 - 9 Minutes for 200g 11 - 12 Minutes for 300g 13 - 14 Minutes for 400g

9 - 10 Minutes for

1 - 6 rashers

8 - 9 Minutes for 225g 13 - 14 Minutes for 450g

8 Minutes for 225g

12 Minutes for 450g

9 Minutes for 225g

12 Minutes for 450g

9 Minutes for 225g

(2 burgers)

12 Minutes for 450g

(4 burgers)

9 Minutes for 225g

(4 burgers)

12 Minutes for 450g

(8 burgers)

10 - 11 Minutes for

1 - 12 fingers

Slice in half. Place directly onto the turntable.

Turn over halfway through cooking.

Place directly onto the turntable.

Turn over halfway through cooking.

Place bread directly onto the turntable.

Grill for 3 minutes.

Turn over and cover with 80g (3oz) grated cheese.

Grill for 3 minutes.

Place directly onto the turntable.

Turn over 3/4 of the way through cooking.

Place directly onto the turntable.

Turn over 3/4 of the way through cooking.

Place directly onto the turntable.

Turn over 3/4 of the way through cooking.

Place in a flan dish on the turntable.

Turn over 3/4 of the way through cooking.

Place directly onto the turntable.

Turn over halfway through cooking.

Pierce skin, place directly onto the turntable.

Turn over twice during cooking.

Pierce skin, place directly onto the turntable.

Turn over twice during cooking.

Place directly onto the turntable.

Turn over 3/4 of the way through cooking.

Place directly onto the turntable.

Turn over 3/4 of the way through cooking.

Place directly onto the turntable.

Turn over halfway through cooking.

GRILL - 3

Tea Cakes and Muffins

Crumpets

Cheese on Toast

Oven Chips (thin cut)

Oven Chips (standard cut)

Oven Chips (thick cut)

Bacon

Gammon Steak

Sausages (thin)

Sausages (thick)

Beefburgers (chilled)

Beefburgers (frozen)

Fish Fingers (frozen)

GRILL - 3 COOKING CHART

NOTES: • Chilled foods are cooked from 5°C.

•Frozen foods are cooked from -18°C.

• No standing time is required for the foods in this chart.

R-895M New CkBk 4/8/02 8:31 AM Page 42

DUAL -1 COOKING CHART

FOOD COOKING METHOD COOKING

TIME MODE

10 - 11 Minutes

per 450g (1lb)

13 - 14 Minutes

per 450g (1lb)

17 - 18 Minutes

per 450g (1lb)

20 - 21 Minutes

per 450g (1lb)

10 - 11 Minutes

per 450g (1lb)

15 Minutes

per 450g (1lb)

14 - 15 Minutes

for 6 sausage

rolls (approx.

50g, 2oz each)

6 Minutes for 1

baguette

6 Minutes for 1

baguette

19 - 20 Minutes

for 2 potatoes

(250g each )

30 - 35 Minutes

for 675g

(11/2lb)

potatoes

Place on the low rack.

Calculate cooking time.

Place on the low rack.

Calculate cooking time.

Place on the low rack.

Calculate cooking time.

Place on the low rack.

Calculate the cooking time.

Place breast side up on the low rack.

Stand for 10 minutes after cooking.

Preheat oven to 200°C.

Place in a flan dish on the low rack.

Stand for 2 - 3 minutes after cooking.

Preheat oven to 220°C.

Glaze and place in a flan dish on the low rack.

Stand for 3 - 4 minutes after cooking.

Preheat oven to 250°C. Remove any packaging.

Place in a flan dish on the low rack.

No standing time is required.

Preheat oven to 250°C. Remove any packaging.

Place in a flan dish on the low rack.

No standing time is required.

Preheat oven to 250°C.

Pierce each potato in several places.

Place on the low rack.

No standing time is required.

Preheat oven to 250°C.

Cut into even sized pieces. Brush with oil.

Place in a flan dish on the low rack.

No standing time is required.

DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

200°C, 50%

Preheat 220°C

DUAL - 1

220°C, 30%

Preheat 220°C

DUAL - 1

220°C, 30%

Preheat 250°C

DUAL - 1

250°C, 10%

Preheat 250°C

DUAL - 1

250°C, 30%

Preheat 250°C

DUAL - 1

250°C, 50%

Preheat 220°C

DUAL - 1

220°C, 30%

Beef (rare) (chilled)

Beef/Lamb (medium) (chilled)

Beef/Lamb (well done) (chilled)

Pork (chilled)

Poultry* (Max. 3

2kg/8lb)

(chilled)

Fish (Fillets, Steaks, whole) (chilled)

Sausage Rolls (uncooked, frozen)

Garlic Bread (chilled)

Garlic Bread (frozen)

Baked Potatoes

Roast Potatoes

* For poultry weighing 2.4kg or more, place in a flan dish on the turntable.

NOTES: • Chilled foods are cooked from 5°C.

•Frozen foods are cooked from -18°C.

R-895M New CkBk 4/8/02 8:31 AM Page 43

DUAL - 2 COOKING CHART

FOOD COOKING METHOD COOKING

TIME MODE

10 - 11 Minutes

per 450g (1lb)

12 - 13 Minutes

per 450g (1lb)

16 - 17 Minutes

per 450g (1lb)

17 - 18 Minutes

per 450g (1lb)

11 - 12 Minutes

per 450g (1lb)

10 - 11 Minutes

per 450g (1lb)

9 - 10 Minutes per 450g (1lb)

13 - 14 Minutes

per 450g (1lb)

Place fat side down in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking. (Page 25).

Stage 1: Cook on 70% throughout cooking time, apart

from the last 4 minutes. Turn over, remove juices halfway through Stage 1.

Stage 2: Cook on DUAL - 2, 70% for the final 4 minutes of

cooking time. Stand for 10 minutes after cooking.

As above

Place fat side down in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking. (Page 25).

Stage 1: Cook on 70% throughout, apart from the last 4

minutes. Turn over, remove juices halfway through Stage 1.

Stage 2: Cook on DUAL - 2, 70% for the final 4 minutes

of cooking time. Stand for 10 minutes after cooking.

Place breast side down in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking. (Page 25).

Stage 1: Cook on 70% throughout cooking time, apart

from the last 3 minutes. Turn over, remove juices halfway through Stage 1.

Stage 2: Cook on DUAL - 2, 70% for the final 3 minutes of

cooking time. Stand for 10 minutes after cooking.

Place skin side down in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking. (Page 25).

Stage 1: Cook on 70% for the first half of cooking time.

Turn over, remove juices after Stage 1.

Stage 2: Cook on DUAL - 2, 70% for the second half of

cooking time. Stand for 2 minutes after cooking.

As above

Stage 1: 70%

Stage 2:

DUAL - 2, 70%

As above

Stage 1: 70%

Stage 2:

DUAL - 2, 70%

Stage 1: 70%

Stage 2:

DUAL - 2, 70%

Stage 1: 70%

Stage 2:

DUAL - 2, 70%

As above

Beef rare (chilled)

Beef/Lamb medium (chilled)

Beef/Lamb (Well done) (chilled)

Pork (chilled)

Poultry (Max. 1.8kg/4lb) (chilled)

Chicken Fillets (with skin) (chilled)

Chicken Legs (chilled)

Chicken Breasts (chilled)

NOTES: • Chilled foods are cooked from 5°C.

•Frozen foods are cooked from -18°C.

• No standing time is required for the foods in this chart.

R-895M New CkBk 4/8/02 8:31 AM Page 44

DUAL - 2 COOKING CHART

FOOD COOKING METHOD COOKING

TIME MODE

10 Minutes

per 450g (1lb)

14 Minutes

per 450g (1lb)

16 Minutes

per 450g (1lb)

7 - 8 Minutes

for 100g (4oz)

11 - 12 Minutes for 300g (11oz)

14 - 15 Minutes

for 500g (1lb 2oz)

8 - 9 Minutes

for 100g (4oz)

11 - 12 Minutes for 300g (11oz)

15 - 16 Minutes

for 500g (1lb 2oz)

4 Mins. 30 Secs.

for 200g

6 Mins. 30 Secs.

for 400g

8 Mins. 30 Secs.

for 800g

Place in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking. (Page 25).

Stage 1: Cook on DUAL - 2, 70% throughout, apart from the

last 3 minutes. Turn over, remove juices after Stage 1.

Stage 2: Cook on GRILL - 1 for the final 3 minutes of

cooking time.

Place in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking. (Page 25).

Stage 1: Cook on DUAL - 2, 70% throughout, apart from the

last 3 minutes. Turn over, remove juices after Stage 1.

Stage 2: Cook on GRILL - 1 for the final 3 minutes of

cooking time.

As above

Place in a flan dish on the low rack. Use Sequence cooking. (Page 25).

Stage 1: Cook on DUAL - 2, 30% for the first half of cooking

time. Turn over after Stage 1.

Stage 2: Cook on GRILL - 1 for second half of cooking time.

As above.

Place in a flan dish on the low rack. Use Sequence cooking. (Page 24).

Stage 1: Cook on DUAL GRILL - 1, 50% for the first half of

cooking time. Turn over after Stage 1.

Stage 2: Cook on GRILL - 1 for second half of cooking time.

As above.

Remove all packaging and place directly onto the turntable. Use Sequence cooking. (Page 25).

Stage 1: Cook on DUAL - 2, 100% for 1 min and 30 secs. Stage 2: Cook on GRILL - 3 for 3 minutes.

Stage 1: Cook on DUAL - 2, 100% for 2 Mins and 30 secs. Stage 2: Cook on GRILL - 3 for 4 minutes.

Stage 1: Cook on DUAL - 2, 100% for 3 mins and 30 secs. Stage 2: Cook on GRILL - 3 for 5 minutes.

Stage 1:

DUAL - 2, 70%

Stage 2:

GRILL - 1

Stage 1:

DUAL - 2, 70%

Stage 2:

GRILL - 1

As above

Stage 1:

DUAL - 2, 30%

Stage 2:

GRILL - 1

As above.

Stage 1:

DUAL GRILL -

1, 50%

Stage 2:

GRILL - 1

As above.

Stage 1:

DUAL - 2, 100%

Stage 2:

GRILL - 3

As above.

Lamb Chops (chilled)

Pork Chops (Boneless) (chilled)

Pork Chops (with bone) (chilled)

Crispy Crumb Foods (chilled)

Crispy Crumb Foods (frozen)

Pizza (thin and deep) (chilled)

NOTES: • Chilled foods are cooked from 5°C.

•Frozen foods are cooked from -18°C.

• No standing time is required for the foods in this chart.

R-895M New CkBk 4/8/02 8:31 AM Page 45

DUAL - 2 COOKING CHART

FOOD COOKING METHOD COOKING

TIME MODE

4 Mins. 30 Secs.

for 200g

6 Mins. 30 Secs.

for 400g

8 Mins. 30 Secs.

for 800g

16 - 17 Minutes

for 2 Potatoes

(250g each)

20 - 25 Minutes

675g (11/2lb)

Potatoes

5 Minutes

for 1 baguette

6 Minutes

for 1 baguette

5 Minutes

for 1 sandwich

6 Minutes

for 2 sandwiches

Remove all packaging and place directly onto the turntable. Use Sequence cooking. (Page 25).

Stage 1: Cook on DUAL - 2, 100% for 1 min and 30 sec. Stage 2: Cook on GRILL - 3 for 3 minutes.

Stage 1: Cook on DUAL - 2, 100% for 2 min and 30 sec. Stage 2: Cook on GRILL - 3 for 4 minutes.

Stage 1: Cook on DUAL - 2, 100% for 3 min and 30 sec. Stage 2: Cook on GRILL - 3 for 5 minutes.

Pierce each potato in several places.

Place in a flan dish on the low rack.

Turn over halfway through cooking time.

Cut into even sized pieces. Brush with oil.

Place in a flan dish on the low rack.

Turn over halfway through cooking time.

Remove any packaging.

Place in a flan dish on the low rack.

Remove any packaging.

Place in a flan dish on the low rack.

Prepare sandwich: Place two slices of ham and 50g (2oz) grated cheese between 2 slices of bread and butter. Place sandwich directly onto the turntable. Use Sequence cooking. (Page 25).

Stage 1: Cook on GRILL - 3, for 4 minutes. Stage 2: Cook on DUAL - 3, 30% for 1 minute.

Prepare sandwich: As above, double the ingredients. Place sandwiches directly onto the turntable. Use Sequence cooking. (Page 25).

Stage 1: Cook on GRILL - 3, for 4 minutes. Stage 2: Cook on DUAL - 3, 30% for 2 minutes.

Stage 1:

DUAL - 2, 100%

Stage 2:

GRILL - 3

As above.

DUAL - 2, 50%

DUAL - 2, 10%

DUAL - 2, 30%

Stage 1:

GRILL - 3

Stage 2:

DUAL - 3, 30%

As above

Pizza (thin and deep) (frozen)

Baked Potatoes (fresh)

Roast Potatoes (fresh)

Garlic Bread (chilled)

Garlic Bread (frozen)

Toasted Sandwich

NOTES: • Chilled foods are cooked from 5°C.

•Frozen foods are cooked from -18°C.

• No standing time is required for the foods in this chart.

R-895M New CkBk 4/8/02 8:31 AM Page 46

REHEATING CHART

FOOD COOKING METHOD COOKING

TIME MODE

6 - 7 Minutes for 425g

(15oz) can

40 - 50 seconds for

125g (5oz) slice

1 Minute for

175g (6oz) pudding

4 - 5 Minutes for

450g (1lb) pudding

5 Minutes for

6 sausage rolls

6 Minutes for

225g (8oz) quiche

8 Minutes for

450g (1lb) quiche

8 Minutes for

225g (8oz) pie

12 Minutes for

450g (1lb) pie

15 - 30 Seconds for

50g - 70g pie

6 Minutes for

225g (8oz) pie

10 Minutes for

450g (1lb) pie

4 Minutes for

175g (6oz)

5 Minutes for

225g (8oz)

20 - 30 seconds

for 2

3 Minutes for 1

(10”) baguette

4 - 5 Seconds for

125g (5oz)

2 - 3 Minutes for

400g (14oz)

2 - 3 Minutes for

125g (5oz)

5 - 6 Minutes for

400g (14oz)

Remove from the can. Place in a dish, cover. Stir

halfway through cooking.

Stand for 2 minutes after cooking.

Place in a flan dish. Do not exceed cooking time

advised by food manufacturer.

Stand for 30 seconds after cooking.

As above

Place in a flan dish. Do not exceed cooking time

advised by food manufacturer.

Stand for 1 minute after cooking.

Place in a flan dish on the low rack.

Stand for 2 minutes after cooking.

Remove foil container.

Place in a flan dish on the turntable.

Stand for 3 minutes after cooking.

Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Remove foil container. Place in a flan dish on the

turntable. Stand for 1 minute after cooking.

Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Place on the turntable.

Place on the turntable, uncovered.

Place on a plate, uncovered.

70%

DUAL - 1

220°C, 30%

DUAL - 1

220°C, 50%

DUAL - 1

250°C, 30%

50%

DUAL - 1

250°C, 10%

DUAL - 1

220°C, 50%

70%

100%

Canned foods (soups, beans, vegetables, etc.)

Christmas pudding

Sausage rolls (cooked, chilled approx. 50g (2oz) each)

Quiche, (cooked, chilled)

Meat Pie (cooked, chilled)

Fruit Pie (cooked, chilled)

Cornish Pasties (cooked, chilled)

Bread rolls/ Croissants

Garlic bread (cooked, chilled)

Pizza (cooked, chilled)

Pizza (cooked, frozen)

NOTES:

•Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.

• DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.

R-895M New CkBk 4/8/02 8:31 AM Page 47

RECIPES FOR MEAL IN ONE MENUS

BEEF MADRAS

Serves 4

225g (8oz) madras paste 15ml (1 tbsp) cornflour 150ml (

/4 pint) hot beef stock 100g (4oz) onion, chopped 225g (8oz) canned, chopped tomatoes 900g (2lb) cubed casserole beef

CHICKEN KORMA

Serves 4

225g (8oz) korma paste 15ml (1 tbsp) cornflour 150ml (

/4 pint) hot chicken stock 125g (5oz) onion, chopped 900g (2lb) Chicken, diced 200g (7fl.oz) coconut cream

TOMATO & LENTIL DAHL

Serves 4

250g (9oz) red lentils 275g (10oz) courgettes, sliced 125g (5oz) green peppers, chopped 375g (14oz) fresh tomatoes, chopped 175g (6oz) onion, chopped 5ml (1 tsp) black mustard seeds 5ml (1 tsp) turmeric 5ml (1 tsp) garam masala 5ml (1 tsp) ground ginger juice of half a lemon 150ml (

pint) hot vegetable stock salt and pepper 30ml (2 tbsp) mango chutney (optional)

PRAWN MASALA

Serves 4

225g (8oz) masala paste 15ml (1 tbsp) cornflour 150ml (

/4 pint) hot fish stock 125g (5oz) onion, chopped 125g (5fl.oz) natural yoghurt 900g (2lb) prawns, cooked

INDIAN DISH

1 Mix the paste and cornflour together in a 2.5L casserole dish, gradually stirring in the stock. 2Add all the other ingredients, stirring well. 3 Place on the turntable. Do not cover. 4Cook using MEAL IN ONE “Indian Dish” key. 5 Stir when the oven indicates and again at the end of cooking.

Note for Tomato & Lentil Dahl:

• If using mango chutney, stir into the Dhal at the end of cooking.

R-895M New CkBk 4/8/02 8:31 AM Page 48

RECIPES FOR MEAL IN ONE MENUS

BEEF IN BLACK BEAN SAUCE

Serves 4

900g (2lb) casserole beef, cubed 275g (10oz) green pepper, cut into

/2” pieces

175g (6oz) onion, cut into

/2” pieces 300g (11oz) black bean sauce 30ml (4 tbsp) water

LEMON CHICKEN

Serves 4

900g (2lb) chicken fillet, cubed 15ml (1 tbsp) cornflour 150ml (

pint) white wine

150ml (

/4 pint) hot chicken stock 60ml (4 tbsp) sherry juice of 2 lemons rind of 3 lemons 15ml (1 tbsp) grated ginger 2 cloves garlic, crushed 225g (8oz) carrots, cut into batons 225g (8oz) celery, cut into batons 100g (4oz) demerara sugar salt and pepper to taste

VEGETABLE CHOW MEIN

Serves 4

125g (5oz) red pepper, sliced 75g (3oz) mushrooms, sliced 100g (4oz) mangetout, whole 100g (4oz) baby sweetcorn, halved 100g (4oz) spring onions, thickly sliced 100g (4oz) chinese cabbage, chopped 75g (3oz) bamboo shoots 100g (4oz) beansprouts 300g (11oz) ready cooked, soft noodles 60ml (4 tbsp) soy sauce 5ml (1 tsp) sesame oil 30ml (2 tbsp) oyster sauce 2 cloves garlic, crushed 300ml (

/2 pint) hot vegetable stock

SWEET & SOUR PORK

Serves 4

900g (2lb) pork, diced 15ml (1 tbsp) cornflour 75ml (

/8 pint) white wine vinegar

75ml (

/8 pint) pale sherry

75ml (

/8 pint) light soy sauce 125g (5oz) onion, chopped 2 cloves garlic, crushed 150g (5

/2oz) green peppers, sliced

150g (5

oz) yellow peppers, sliced 100g (4oz) demerara sugar 150g (5

/2oz) pineapple rings, chopped 45ml (3 tbsp) tomato puree salt and pepper to taste

1 Place all ingredients into a 2.5L casserole dish and mix well. 2 Place on the turntable. Do not cover. 3Cook using MEAL IN ONE “Chinese Dish” key. 4 Stir when the oven indicates and again at the end of cooking.

CHINESE DISH

R-895M New CkBk 4/8/02 8:31 AM Page 49

RECIPES FOR MEAL IN ONE MENUS

ITALIAN DISH

AGLIATELLE CARBONARA

Serves 4

50g (2oz) butter, melted 50g (2oz) plain flour 1000ml (1

/2 pints) milk 400g (14oz) fresh tagliatelle 225g (8oz) cooked ham, chopped 225g (8oz) mushrooms, sliced salt and pepper to taste

1 Place the butter and the flour into a 2.5L

casserole dish and mix together. 2 Gradually stir in the milk until smooth. 3Add the tagliatelle, ham, mushrooms and

seasoning, stirring well. 4 Place on the turntable. Do not cover. 5 Cook using MEAL IN ONE “Italian Dish” key. 6 Stir when the oven indicates and again at the

end of cooking.

FOUR CHEESE TORTELLINI

Serves 4

50g (2oz) butter, melted 50g (2oz) plain flour 5ml (1 tsp) English mustard powder 100g (4oz) mascarpone cheese 850ml (1

/2 pints) milk 100g (4oz) cheddar cheese 50g (2oz) parmesan cheese, grated 50g (2oz) ricotta cheese 500g (1lb 2oz) fresh, filled tortellini salt and pepper to taste

1Place the butter, mustard powder and the

flour into a 2.5L casserole dish and mix together.

2 Mix in the mascarpone and ricotta cheese.

Gradually stir in the milk until smooth.

3Add the remaining cheeses, pasta and

seasoning, stirring well. 4 Place on the turntable. Do not cover. 5 Cook using MEAL IN ONE “Italian Dish” key. 6 Stir when the oven indicates and again at the

end of cooking.

SPICY TOMATO FUSILLI

Serves 4

275g (10oz) onion, chopped 125g (5oz) bacon, chopped 2 cloves garlic, crushed 45ml (3 tbsp) hot chilli sauce 10ml (2 tsp) mustard powder 700g (1lb 8oz) passata 400g (14oz) fresh fusilli pasta 300ml (

/2 pint) hot chicken stock

salt and pepper to taste

1 Place all ingredients into a 2.5L casserole dish

and stir well. 2 Place on the turntable. Do not cover. 3 Cook using MEAL IN ONE “Italian Dish” key. 4 Stir when the oven indicates and again at the

end of cooking.

R-895M New CkBk 4/8/02 8:31 AM Page 50

RECIPES

Serves 4 - 6

75g (3oz) celery, sliced 125g (5oz) carrots, chopped 2 cloves garlic, crushed (See tip, page 54) 100g (4oz) leeks, sliced 125g (5oz) black eyed beans, cooked 125g (5oz) chick peas, chopped 125g (5oz) kidney beans, cooked 100g (4oz) sweetcorn, canned 400g (14oz) chopped tomatoes, canned 1 pint hot vegetable stock salt and pepper to taste

1 Place the celery, carrots, garlic and leeks in a 2.5 litre

bowl and cook on 100% for 3 minutes.

2Place the remaining ingredients into the bowl and

mix well.

3 Cook on 50% for 35 minutes, stirring 2 - 3 times

during cooking.

VEGETABLE & BEAN SOUP

Serves 4

15ml (1 tbsp) sunflower oil 225g (8oz) onion, finely chopped 400g (14oz) broccoli, broken into small florets 25g (1oz) plain flour 1 litre (1

/4 pints) hot vegetable stock

300ml (

pint) milk 225g (8oz) Double Gloucester cheese, grated salt and pepper to taste

1 Place oil, onion and broccoli in a large bowl, mix well.

Cover and cook on 100% for 5 minutes.

2 Stir in the flour to form a paste, add the stock, milk

and cheese, mix well. Cover and cook on 100% for 10 minutes.

3 Blend in a food processor. Return to bowl and

season. Heat on 70% for 18 minutes, stir 3 - 4 times.

BROCCOLI & CHEESE SOUP

Serves 2 - 4

50g (2oz) butter 50g (2oz) fresh brown breadcrumbs 75g (3oz) cooked ham, finely chopped 90ml (6tbsp) double cream salt and pepper to taste 5ml (1tsp) fresh parsley, chopped 2 large ripe avocados 15ml (1tbsp) lemon juice 75g (3oz) Double Gloucester cheese, grated fresh parsley sprigs to garnish

1 Place the butter in a bowl and heat on 100% for 30

seconds. Stir in the breadcrumbs and ham, add enough cream to bind the mixture. Season with salt and pepper to taste and stir in the parsley.

2 Cut the avocados in half, remove the stone and brush

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

3 Place the avocados in a large flan dish and sprinkle

with the grated cheese.

4Place the dish on the low rack, use sequence

programming to cook on 100% for 2 minutes, then on GRILL - 1 for 8 minutes until brown and crispy.

AVOCADO AU GRATIN

Serves 2 - 3

6 medium open cap mushrooms 75g (3oz) butter 2 cloves garlic, crushed (See tip, page 54) 75g (3oz) fresh breadcrumbs 50g (2oz) cheese, grated

1 Remove and chop mushroom stalks. Place mushroom

caps on the turntable, open side up.

2 Heat butter with garlic on 100% for 1 minute, stir in

chopped mushroom stalks and breadcrumbs. Fill mushrooms with mixture, sprinkle with cheese.

3 Cook on GRILL - 3 for 10 minutes.

CRISPY STUFFED MUSHROOMS

Stilton stuffed mushrooms: Omit garlic and grated cheese. Add 100g (4oz) Stilton crumbled at

Stage 2.

R-895M New CkBk 4/8/02 8:31 AM Page 51

RECIPES

Serves 4

200g (7oz) white long grain rice 600ml (1 pint) hot chicken stock

2.5ml (

/2 tsp) turmeric salt and pepper to taste 1 red pepper, seeded and sliced 100g (4oz) prawns, peeled and cooked 100g (4oz) peas 100g (4oz) cockles, cooked 100g (4oz) mussels, cooked 100g (4oz) whole baby corn 225g (8oz) chicken, cooked and chopped

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

turmeric and seasoning. Cook on 70% for 14 - 15 minutes, until the rice is tender, stir 2 - 3 times during cooking. Drain.

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

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

PAELLA

Serves 4

200g (7oz) canned asparagus, chopped 350g (13oz) salmon fillet, cooked, flaked 200g (7oz) cream cheese and chives (see tip, page 57) salt and pepper to taste 15ml (1 tbsp) fresh dill, chopped 450g (1lb) puff pastry 1 egg, to glaze

1 Drain asparagus, place in a bowl with the salmon,

cream cheese, seasoning and dill, mix well. 2Preheat the oven to convection 200°C. 3 Divide pastry into four and roll out to 17.8cm (7”)

squares. 4 Place equal amounts of mixture into the centre of

each square. Brush edges with egg. Form parcels by

folding the corners over the filling. Pinch edges to

form a raised edge. Brush with egg. Place in two

large, greased flan dishes. 5Place one dish on the low rack, the other on the high

rack. Cook on convection 200°C for 20 minutes.

Swap the trays over and cook for a further 20

minutes until golden.

SALMON

& CHEESE PARCELS

Serves 6

50g (2oz) butter 3 cloves garlic, crushed (see tip, page 54) 250g (9oz) tiger prawns, cooked and peeled 5ml (1tsp) fresh parsley, chopped

1 Heat the butter on 100% for 30 seconds. Stir in the

garlic and cook on 100% for a further minute. 2 Stir in the prawns and cook on 50% for 7 minutes,

stirring every minute. Sprinkle with parsley to serve.

Serve in ramekin dishes with French bread.

GARLIC PRAWNS

Serves 4

4 salmon steaks (approx. 200g (7oz) each 45ml (3 tbsp) dry white wine 300ml (

/2 pint) mustard sauce (see page 67)

sprig of fresh rosemary to garnish

1 Place the salmon steaks in a flan dish, pierce in

several places and add the wine. Cover and cook on

70% for 12 minutes. Allow to stand whilst preparing

the sauce. 2 Place salmon steaks in a serving dish, reheat on 70%

for 2 minutes. Serve the sauce separately.

POACHED SALMON WITH MUSTARD SAUCE

Garlic mushrooms: Substitute prawns with 250g (9oz) mushrooms, cut into quarters.

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RECIPES

Serves 4

450g (1lb) white fish fillets (Cod or Haddock) 50g (2oz) butter 275g (9oz) courgettes, sliced 100g (4oz) mushrooms, sliced 450ml (

/4 pint) white sauce (see tip, page 67)

2.5ml (

/2 tsp) dried tarragon (see tip, page 61)

2.5ml (

/2 tsp) dried basil (see tip, page 61) 10ml (2 tsp) English mustard powder TOPPING: 900g (2lb) potato, peeled and quartered 300ml (

/2 pint) water 100g (4oz) margarine 60ml (4 tbsp) milk salt and pepper to taste 100g (4oz) cheddar cheese, grated

1Arrange fish in a single layer in a flan dish.

Cover and cook on 100% for 7 minutes.

2 Place butter, courgettes and mushrooms in a 2.5 litre

(approx. 4 pint) casserole dish. Cover and cook on

100% for 3 minutes. 3Break the fish into flakes and add to the vegetables. 4 Stir herbs and mustard powder into the sauce. 5Add to fish mixture. 6 Place the potatoes into a bowl with 300ml (

2 pint)

water and cook on 100% for 20 minutes, stirring twice. 7Drain the potatoes and mash with butter, milk and

seasoning. 8 Spread over the fish mixture and sprinkle with the

cheese. 9Place on the low rack and cook on DUAL - 1, 200°C,

30% for 35 minutes.

FISH PIE

Serves 4

5ml (1 tsp) green peppercorns, crushed 15ml (1 tbsp) fresh tarragon

2.5ml (

tsp) salt 4 fresh tuna steaks (approx. 200g (7oz) each) juice and grated rind of 2 medium oranges olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water

1 Mix together peppercorns, tarragon and salt. Rub

evenly onto the steaks and arrange in a flan dish, add orange juice and rind. Sprinkle generously with oil.

Marinade in fridge for 2 - 3 hours. 2 Remove fish from the marinade and place in a flan dish. 3Place on the low rack and cook on DUAL - 2, 70% for

10 minutes. 4 Stir cornflour mixture into marinade. Heat on 100%

for 4 minutes until thickened, stir after 2 minutes. 5 Return the fish steaks to the sauce and heat on 70%

for 3 - 4 minutes.

Serve with new potatoes and fresh vegetables.

GRILLED TUNA STEAK WITH ORANGE

Serves 2 - 4

4 wooden skewers (see tip, page 59) 2 courgettes, cut into 8 chunks 4 medium mushrooms, stalks removed 450g (1lb) firm fleshed fish skinned and cut into 16 cubes 4 slices of orange 2 firm medium tomatoes, halved 5ml (1 tsp) fresh dill, chopped 50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular sequence.

Leave no wood exposed. 2Heat the dill and butter in a small bowl on 100% for

30 seconds. Brush kebabs with the dill butter, place in

a flan dish on the low rack. 3 Cook on DUAL - 2, 50% for 18 minutes. Turn over

and rearrange the kebabs every 6 minutes.

FISH KEBABS

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RECIPES

Serves 6

225g (8oz) carrots, diced 150g (5oz) celery, sliced 175g (6oz) onion, finely chopped 600g (1lb 5oz) pork, cubed 400g (14oz) chopped tomatoes, canned 400g (14oz) canned apricot halves, drained 2 cloves garlic, crushed (see tip below) juice and rind of half a lemon 150ml (

/4 pint) hot stock

salt and pepper to taste

1Place the carrots, celery and onion into a 2.5 litre

casserole dish and cook on 100% for 4 minutes. 2Add the remaining ingredients and stir thoroughly. 3Place the dish on the low rack and cook on

DUAL - 1, 180°C, 50% for 35 minutes.

CITRUS PORK CASSEROLE

Serves 4

45ml (3 tbsp) vegetable oil 150g (5

oz) onion, finely chopped 100g (4oz) celery, finely chopped 2 cloves garlic, crushed (see tip above) 75g (3oz) bacon, finely chopped 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g (1lb) lean minced beef 15ml (1 tbsp) dried mixed herbs (see tip, page 61) 450g (1lb) canned red kidney beans 5 - 15ml (1 - 3 tsp) chilli powder, to taste 300ml (

2 pint) red wine

300ml (

/2 pint) hot beef stock

salt and pepper to taste

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

bowl, mix well. Cover and cook on 100% for 7 - 8 minutes.

2Add the bay leaf, tomatoes, purée and minced beef to

the vegetable mixture. Cook on 100% for 9 - 10 minutes, stir 2 - 3 times during cooking.

3Add herbs, kidney beans, chilli powder, wine and

stock. Season, mix well. Cover and cook on 100% for 5 minutes, then for 21 - 22 minutes on 50% until sauce is thick. Stir 2 - 3 times during cooking.

CHILLI CON CARNE

Serves 4

225g (8oz) lean minced beef, pork or lamb 2 cloves garlic, crushed (see tip above) 75g (3oz) onion, chopped 2 fresh, green chillis, chopped 225g (8oz) canned, chopped tomatoes 100g (4oz) canned, red kidney beans 8 taco shells, pre-cooked 175g (6oz) Cheddar cheese, grated

1 Place the mince, garlic and onion in a bowl, mix well.

Cook on 100% for 7 - 8 minutes, stir twice.

2 Stir in chillis, tomatoes and beans. Cook on 100% for

18 minutes. Place taco shells on kitchen paper on turntable. Heat on 100% for 2 minutes. Fill with chilli bean mixture, sprinkle with cheese.

3 Pack tacos together, open end up in a large casserole

or flan dish. Place on turntable, cook on DUAL - 2, 30% for 7 - 8 minutes.

EXICAN TACOS

Sheperds Make as above, omit the wine. Place in a Pie: dish and top with 700g (1

2lb) mashed potato.

Place on turntable and cook on DUAL - 2, 70% for 9 - 10 minutes until evenly brown.

Microwave Tip: Peeling garlic easily

Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds, squeeze at one end until the clove pops out.

R-895M New CkBk 4/8/02 8:31 AM Page 54

RECIPES

Serves 4

450g (1lb) stewing steak, chopped 100g (4oz) kidney, chopped 125g (5oz) onion, chopped

2.5ml (1/2 tsp) dried mixed herbs (see tip, page 61) 450ml (3/4 pint) beef stock 15ml (1 tbsp) cornflour mixed with a little water PASTRY: 225g (8oz) self-raising flour

2.5ml (

/2 tsp) salt 5ml (1 tsp) baking powder 100g (4oz) suet 150ml (

/4 pint) cold water

15ml (1tbsp) milk to glaze

1 Place steak, kidney, onion, mixed herbs and stock in a

casserole dish. Cover and cook on 70% for 40 minutes. Stir after half the cooking time and add the cornflour to thicken.

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

powder and suet in a bowl, mix well.

3Add enough cold water to form a soft dough. Roll

out

3 of the pastry and use it to line the base and

sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat leaving room for the

lid. Roll out remaining pastry, cut out a circle to cover pudding. Brush with milk. Make a slit in the centre. Cover with cling film, pierce and cook on 100% for 14 minutes.

STEAK & KIDNEY PUDDING

Serves 6

60ml (4 tbsp) plain flour salt and pepper 15ml (1 tbsp) dried mixed herbs (see tip, page 61) 500g (1lb 2oz) braising steak, sliced thinly 75g (3oz) streaky bacon rashers, chopped 25g (1oz) butter 225g (8oz) carrots, sliced 225g (8oz) courgettes, sliced 100g (4oz) baby onions, whole 225g (8oz) potatoes, par-boiled and chopped 300ml (

/2 pint) hot beef stock

300ml (

/2 pint) red wine

30ml (2 tbsp) cornflour blended with water

1Mix together the flour, salt, pepper and herbs. Toss

the beef and bacon in the seasoned flour until well coated.

2 Put the butter in a 2.5 litre (approx. 4 pint) casserole

dish and melt on 100% for 30 seconds. Stir in the beef, bacon, carrots, courgettes, onions and potatoes.

3Pour in the beef stock, wine and blended cornflour,

mix well. Cover with lid, place on low rack and cook on DUAL - 1, 180°C, 30% for 50 minutes. Stir 2 - 3 times.

4 Leave to stand for 5 minutes before serving, so that

the meat relaxes to improve the texture.

CASSEROLE

Serves 6

30ml (2 tbsp) cornflour 150ml (

/4 pint) soured cream 45ml (3 tbsp) clear honey 45ml (3 tbsp) wholegrain mustard 150ml (

/4 pint) white wine 900g (2lb) pork, cubed 250g (9oz) fresh apples, chopped 125g (5oz) onion, chopped 175g (6oz) puff pastry eggwash to glaze

1 Mix the cornflour and cream together in a 2.5 litre

(approx. 4 pint) casserole dish. 2 Stir in the honey, mustard, wine and stock thoroughly. 3Add the pork, apples and onion, mixing well. 4Place the dish on the low rack and cook on

DUAL - 1, 180°C, 50% for 35 minutes, stirring twice

during cooking. 5 Roll out the pastry to fit the top of the dish. Cover

the filling wth the pastry and brush with egg to glaze. 6Place the dish on the low rack and cook on 220°C

for 15 minutes.

PORK MUSTARD SURPRISE

R-895M New CkBk 4/8/02 8:31 AM Page 55

Serves 4

MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see tip, page 54) Tabasco sauce to taste 450g (1lb) chicken fillets, cubed 4 wooden skewers (see tip, page 59)

1 Place all the marinade ingredients in a large bowl, mix

well. Stir in the chicken, refrigerate for 2 hours to marinate.

2 Thread the chicken onto skewers leaving no wood

exposed. Place in a large flan dish on the high rack. Cook on DUAL - 2, 70% for 12 - 14 minutes. Turn over and rearrange skewers every 3 - 4 minutes.

Serves 4

4 large chicken breast fillets, skinned (approx. 200g (7oz) each) 100g (4oz) Camembert, finely chopped 3 spring onions, finely chopped

2.5ml (

/2 tsp) dried parsley salt and pepper to taste cocktail sticks to secure 75g (3oz) Cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin. 2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of the mixture at one end of each breast. Roll up tight and

secure with cocktail sticks. Ensure no filling is visible. 3 Place the breasts seam side upwards in a flan dish. 4Place on the low rack and cook on DUAL - 2, 70% for

18 minutes, turn over and add cheese after 8 minutes.

Sprinkle with toasted almonds to serve.

CHICKEN SATAY

Serves 6

1 red chilli, chopped 2 green chillies, chopped 125g (5oz) onion, chopped

2.5cm (1”) root ginger, chopped 1 piece lemon grass, chopped 10ml (2 tsp) paprika

2.5ml (

/2 tsp) ground turmeric

2.5ml (

/2 tsp) cumin seeds

2.5ml (

/2 tsp) coriander seeds 30ml (2 tbsp) thai fish sauce 6 chicken fillets (approx. 200g (7oz) each) 400ml (14 fl.oz) coconut milk 150ml (

4 pint) hot chicken stock

salt and pepper to taste Fresh coriander, chopped, to garnish

1 Place the chillies, onion, ginger, lemon grass, spices

and seeds into a 2.5 litre (approx. 4 pints) casserole

dish, mix well and cook on 100% for 3 minutes. 2Add the remaining ingredients, stirring thoroughly. 3Place the dish on the low rack and cook on DUAL -1,

180°C, 30% for 45 minutes.

Sprinkle with coriander and serve with rice.

THAI CHICKEN

CHICKEN & CAMEMBERT ROLLS

RECIPES

Microwave Tip: Toasting Almonds

Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every minute until golden.

R-895M New CkBk 4/8/02 8:31 AM Page 56

Serves 4 - 6

125g (5oz) green peppers, chunks 125g (5oz) red peppers, chunks 125g (5oz) yellow peppers, chunks head of garlic, seperate cloves and peel 150g (5oz) onion, sliced 800g (1

/4lb) chicken fillets, cubed 400g (14oz) chopped tomatoes, canned 5ml (1 tsp) caster sugar 10ml (2 tsp) fresh basil, chopped salt and pepper to taste

1 Place the peppers, garlic, onion and chicken into a 2.5

litre (approx. 4 pints) bowl and cook on 100% for 4

minutes. 2Add the remaining ingredients and mix well. 3 Place on the low rack, cook on DUAL - 1, 180°C,

30% for 45 minutes, stirring 3 - 4 times during

cooking.

Garnish with black olives and fresh basil.

GARLIC CHICKEN

Serves 4

4 chicken fillets (200g (7oz) each) 45ml (3 tbsp) clear honey 5ml (1 tsp) whole grain mustard

2.5ml (

/2 tsp) dried tarragon (see tip, page 61) 15ml (1 tbsp) tomato purée 150ml (

/4 pint) chicken stock 15ml (1 tbsp) cornfour salt and pepper

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

the chicken.

3 Cook on 70% for 22 minutes. Turnover and coat the

chicken with the sauce several times during cooking.

HONEYED CHICKEN

Serves 4

600g (1lb 6oz) chicken, cubed 225g (8oz) button mushrooms, sliced 225g (8oz) leeks, sliced salt and pepper 50g (2oz) butter SAUCE: 25g (1oz) butter 25g (1oz) plain flour 5ml (

/2 tsp) cayenne pepper 30ml (2 tbsp) English mustard powder 300ml (

/2 pint) milk salt and pepper 250g (9oz) mascarpone cheese

1 Place the chicken, mushrooms, leeks, salt and pepper

into a 2.5 litre (approx. 4 pints) bowl with 50g butter and cook on 100% for 8 minutes, stir twice.

2 Place 25g butter in a bowl and heat on 100% for 30

seconds until melted. 3 Stir in the flour, cayenne pepper and mustard. 4 Whisk in the milk and cook on 100% for 6 minutes, stir

every 2 minutes until thick and smooth. Season with

salt and pepper. 5 Mix the mascarpone cheese into the sauce and pour

the sauce over chicken mixture. Mix well. 5Place on the low rack and bake on DUAL - 1, 200°C,

50% for 20 minutes. Stir halfway through the cooking

time.

CHICKEN & MUSHROOM BAKE

RECIPES

Microwave Tip: Softening crystalised honey

Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.

Microwave Tip: Softening cream cheese

Place 225g (8oz) cream cheese on a plate. Heat on 30% for 1 minute until soft.

R-895M New CkBk 4/8/02 8:31 AM Page 57

Serves 4 - 6

30ml (2 tbsp) olive oil 175g (6oz) onion, chopped 2 cloves garlic, crushed (see tip, page 54) 75g (3oz) tomato purée 225g (8oz) carrots, chopped 1 red pepper, seeded and sliced 1 green pepper, seeded and sliced 150g (5

/2oz) fresh baby sweetcorn, chopped 4 sticks celery, sliced 225g (8oz) courgettes, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder

2.5ml (

/2 tsp) cayenne pepper 400g (14oz) canned, chopped tomatoes 225g (8oz) canned haricot beans, drained 400g (14oz) canned red kidney beans in chilli sauce 300ml (

/2 pint) hot vegetable stock

15ml (1 tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a

large bowl. Heat on 100% for 2 minutes.

2Add the carrots, red and green pepper and

sweetcorn, mix well. Cover and cook on 100% for 3 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70% for 20 minutes, stir 3 - 4 times during cooking.

4Add the blended cornflour, mix well and cook on

100% for 5 - 6 minutes.

Serve hot with rice or as a filling for tacos.

VEGETABLE CHILLI

Serves 4 - 6

10ml (2 tsp) olive oil 175g (6oz) onion, chopped 2 cloves garlic, crushed (see tip, page 54) 175g (6oz) leeks, sliced 100g (4oz) mushrooms, thickly sliced 10ml (2 tsp) chopped fresh basil 10ml (2 tsp) chopped fresh oregano 225g (8oz) red split lentils 45ml (3 tbsp) tomato purée 800g (1

/4lb) canned chopped tomatoes

300ml (

/2 pint) hot vegetable stock 1 bay leaf salt and pepper to taste 12 sheets lasagne (spinach) 600ml (1 pint) cheese sauce (see page 67) 50g (2oz) cheddar cheese, grated

1 Place the oil, onion and garlic in a bowl, cook on

100% for 2 minutes.

2Add the leeks, mushrooms, basil, oregano and lentils

and then cook on 100% for a further 5 minutes.

3 Stir in the purée, tomatoes, vegetable stock and the

bay leaf. 4Cover and cook on 70% for 20 minutes. 5 Season with salt and pepper then remove the bay leaf. 6Make the cheese sauce. 7 Put a layer of the lentil mixture into the base of a

deep, 25.4cm (10”) square dish. Cover with some

lasagne and then some of the cheese sauce.

Repeat, making the last layer cheese sauce, add the

grated cheese. 8Place on low rack and cook on DUAL - 1, 180°C,

30% for 25 minutes.

RED LENTIL LASAGNE

Serves 4

500g (1lb 2oz) tofu, drained 100g (4oz) Mozzarella, thinly sliced 75g (3oz) Danish Blue, thinly sliced 1 quantity Spicy Tomato Sauce (see page 67)

1 Cut tofu in half to make 4 pieces. 2 Slice each piece horizontally along one side to make a

pocket. Fill each pocket with sliced cheese, place in a

large flan dish. Pour in sauce. 3 Place on turntable, cook on 50% for 12 - 14 minutes.

STUFFED TOFU WITH SPICY TOMATO SAUCE

RECIPES

Microwave Tip: Heating taco shells

Place 8 - 10 pre-cooked crisp taco shells on kitchen paper on the turntable. Heat on 100% for 1

2 - 2

minutes until warm. Spoon in filling as preferred.

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Serves 4 - 6

300g (11oz) short crust pastry 6 rashers of bacon, chopped 125g (5oz) onion, finely chopped 4 eggs (size 3) 300ml (

2 pint) milk

salt and pepper to taste 5ml (1 tsp) dried mixed herbs (see tip, page 61) 225g (8oz) Cheddar cheese, grated

1Preheat the oven to 200°C. 2 Line a 25cm (10") flan dish with pastry, place on the

low rack and cook on 200°C for 10 minutes.

3 Place bacon and onion in a bowl, cook on 100% for 3

minutes. 4 Place eggs, milk, seasoning in a bowl, mix well. 5 Spread bacon and onion evenly over the pastry. Pour

egg mixture over, top with grated cheese. 6Place on the low rack, and cook on DUAL - 1,

220°C, 30% for 25 minutes until set and brown.

QUICHE LORRAINE

RECIPES

Serves 2

2 baking potatoes (approx. 250g (9oz) each) 50g (2oz) butter 100g (4oz) Double Gloucester cheese, finely chopped 15ml (1 tbsp) chives, chopped 50g (2oz) mushrooms, finely chopped salt and pepper to taste

Prick each potato in several places. Place in a flan dish on

low rack. Cook on DUAL - 1, 250°C, 50% for 20

minutes until brown and crispy. Turnover after 7 minutes. 2Halve each potato and scoop the flesh into a bowl, add

the butter, cheese, chives and mushrooms, mix well.

Season. Pile the mixture back into the potato skins. 3 Place the filled potatoes in a flan dish on the low

rack. Cook on DUAL - 2, 30% for 10 minutes until

brown and crispy.

CHEESY JACKETS

Serves 4

600g (1

/2lb) canned, chopped tomatoes

150g (5

oz) red pesto 300g (11oz) sun-dried tomatoes, drained and chopped salt and pepper to taste 600g (1

lb) fresh ravioli (meat or vegetarian) 600ml (1 pint) cheese sauce (see page 67) 150g (5

/2oz) mozzarella cheese

1 Empty the tomatoes into a large bowl and cook on

100% for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with the

tomatoes and season.

3 Spread a

2 of this sauce over the base of a greased

25cm (10”) square dish, then place a single layer of ravioli. Next, spread

2 of the cheese sauce over the

ravioli. Layer until all ingredients have been used, with the last layer being cheese sauce.

4 Sprinkle the grated mozzarella all over and place on

the low rack. Cook on DUAL - 1, 220°C, 30% for 25 minutes.

TOMATO, PASTA LAYER

Cook’s Tip: Wooden Skewers

To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.

Cheese & sweetcorn Omit the Double Gloucester cheese, chives and mushrooms. Add 100g jackets: (4oz) of grated Cheddar cheese and 50g (2oz) sweet corn kernels at Stage 2.

Stilton & mushrooms: Replace bacon with 125g (5oz) sliced mushrooms and Cheddar with Stilton.

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RECIPES

Serves 4

1 aubergine, thickly sliced cooking salt 3 x 30ml (2 tbsp) vegetable oil 1 red pepper, large chunks 1 yellow pepper, large chunks 3 courgettes, thickly sliced 125g (5oz) onion, sliced 100g (4oz) mushrooms, thickly sliced 225g (8oz) leeks, sliced 2 cloves garlic, crushed (see tip, page 54) 350g (12oz) pasta (bows, shells, or tubes), cooked 100 g (4oz) feta cheese, crumbled

1 Place the aubergines in a colander, sprinkle with salt

and leave to drain for 30 minutes, pat dry with kitchen paper.

2Grease the turntable with 30ml (2 tbsp) oil and

spread the peppers evenly on the turntable.

3 Cook using GRILL - 3 for 10 minutes, turnover

halfway through cooking, leave on one side until needed. Repeat this process for the courgette and aubergine slices.

4 Place the onion, mushrooms, leeks and garlic into a

2.5 litre (approx. 4 pint) casserole dish, mix well and cook on 100% for 5 minutes, stirring once.

5Add the peppers, cougettes, aubergine, pasta and

cheese to the bowl and cook on 100% for 8 minutes, stirring twice.

MEDITERRANEAN PASTA

CANNELLONI

Serves 4

4 beef tomatoes 125g (5oz) white long grain rice, cooked 50g (2oz) cooked ham, chopped 50g (2oz) peas 15ml (1 tbsp) fresh oregano, chopped salt and pepper to taste 75g (3oz) Mozzarella cheese, chopped 15ml (1 tbsp) fresh oregano, chopped to garnish

1Slice the top of each tomato and scoope out the flesh

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

2 Fill each tomato shell with the rice mixture and place

in a large flan dish. Sprinkle generously with the Mozzarella cheese and oregano.

3Place on the low rack and cook on DUAL - 2, 50%

for 10 minutes until the tomatoes are tender and the cheese is brown and crispy.

STUFFED TOMATOES

Serves 4

125g (5oz) onion, chopped 2 cloves garlic, crushed (see tip, page 54) 25g (1oz) butter 450g (1lb) lean minced beef 100g (4oz) mushrooms, chopped 15ml (1 tbsp) tomato purée 400g (14oz) canned chopped tomatoes 150ml (

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

/2 pint) cheese sauce (see page 67) extra grated cheese to sprinkle 15ml (1 tbsp) fresh oregano, chopped to garnish

1 Place onion, garlic and butter in a bowl, heat on 100%

for 2 minutes. Add the mince, cook on 100% for 7 minutes, stir halfway through cooking.

2Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on 70% for 25 minutes until thickened, stir every 5 minutes.

3 Place 3 - 4 pieces of lasagne in a bowl, cover with

boiling water. Cook on 100% for 4 minutes until tender enough to bend. Remove from water, dry on kitchen paper. Repeat for the remaining lasagne.

4 Place a large spoonful of meat mixture at one end of

a piece of lasagne, roll up and place seam side down in a deep, square 25.4cm (10") dish. Repeat for remaining lasagne. Place any remaining meat around the filled lasagne.

5Pour the cheese sauce on top of the filled lasagne.

Sprinkle generously with cheese and oregano.

6Place on low rack, cook on DUAL - 1, 220°C, 70%

for 20 minutes until brown and crispy.

R-895M New CkBk 4/8/02 8:31 AM Page 60

Microwave Tip: Drying herbs

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

RECIPES

Serves 4 - 6

450g (1lb) carrots, sliced 450g (1lb) swede, diced 350g (12oz) celery, sliced 225g (8oz) onion, sliced

1.2 litres (2 pints) hot vegetable stock 250g (9oz) cous cous

1Place the carrots, swede, celery, onion and stock into a 3

litre (5 pint) casserole dish, mix well and cook on 70% for 20 minutes, stirring twice.

2Add the cous cous, mix well and cook on 70% for 10

minutes.

Serve hot as an accompaniment or cold as a salad.

VEGETABLE COUS COUS

Serves 4

30ml (2tbsp) vegetable oil 10ml (2 tsp) ground cinnamon 10ml (2 tsp) ground coriander 5ml (1 tsp) cayenne pepper 10ml (2 tsp) sesame seeds 5ml (1 tsp) caraway seeds 50g (2oz) butter

1.3cm (

/2“) fresh root ginger, peeled & grated 2 cloves garlic, crushed (see tip, page 54) 675g (1

/2lb) cooked potatoes, cut into

2.5cm (1”) pieces pinch of salt

1 Place the oil, cinnamon, coriandar, cayenne pepper,

sesame and caraway seeds in a 2.5 litre (approx. 4 pint) casserole dish, mix well. Heat on 100% for 1 minute.

2Add the butter, ginger and garlic. Cook on 70% for 3

minutes. Stir in the potatoes and salt.

3 Place the dish on the turntable, cook on 50% for

8 - 10 minutes, stir every 2 - 3 minutes.

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

SPICY POTATOES

Serves 4

15ml (1 tbsp) sunflower oil 1 clove garlic, crushed (see tip, page 54) 2 medium carrots, cut into strips 150g (51/2oz) fresh baby sweetcorn 100g (4oz) button mushrooms, halved 50g (2oz) beansprouts 100g (4oz) mange-tout 1 red pepper, seeded and thinly sliced 1 yellow pepper, seeded and thinly sliced 6 spring onions, chopped 100g (4oz) canned water chestnuts, sliced 2 sticks celey, sliced 225g (8oz) canned pineapple chunks 300g (11oz) cabbage, shredded 1 quantity of sweet and sour sauce (see page 67)

1 Place the oil, garlic, carrots and sweetcorn in a large

bowl and mix well. Cover and cook on 100% for 4 5 minutes.

2 Stir in the mushrooms, beansprouts, mange-tout,

red and yellow pepper, spring onion, chestnuts, celery, pineapple and cabbage.

3Cover and cook on 100% for 6 - 8 minutes until the

vegetables are tender, stir thoroughly halfway through cooking and add the sweet and sour sauce.

SWEET & SOUR VEGETABLES

Microwave Tip: Drying breadcrumbs

Spread 100g (4oz) fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

R-895M New CkBk 4/8/02 8:31 AM Page 61

RECIPES

Serves 6

125g (5oz) dried figs, roughly chopped 125g (5oz) dried apricots, roughly chopped 100g (4oz) raisins 100g (4oz) currants 60ml (4tbsp) brandy 75g (3oz) plain flour

2.5ml (

/2 tsp) allspice

2.5ml (

/2 tsp) grated nutmeg

2.5ml (

/2 tsp) ground cinnamon 50g (2oz) fresh breadcrumbs 75g (3oz) shredded suet 100g (4oz) soft brown sugar 50g (2oz) blanched almonds, roughly chopped grated rind of 1 medium orange grated rind of 1 medium lemon 1 eating apple, grated 15ml (1 tbsp) black treacle 1 egg (size 3), beaten

1Place figs, apricots, raisins, currants, and brandy in a

large bowl, mix well. Leave for 2 hours.

2 Place the flour, spices, breadcrumbs, suet, sugar,

almonds, orange and lemon rind and apple in a bowl, mix well. Stir into the dried fruit mixture along with the treacle and beaten egg.

3Grease 1.2 litre (2 pints) pudding basin and line the

base with a circle of kitchen paper. Spoon in the pudding mixture, smooth the surface and cover with cling film.

4 Cook on 50% for 16 - 17 minutes until firm to the

touch.

Serve with brandy sauce, see page 68.

FIGGY PUDDING

Serves 6

PASTRY: 150g (5

/2oz) butter 350g (12oz) flour 50g (2oz) caster sugar 2 egg yolks (size 3) cold water to mix FILLING: 1kg (2lb) cooking apples, peeled and sliced 100g (4oz) demerara sugar 10ml (2 tsp) ground cinnamon (optional) grated rind of 1 orange (optional) 1 egg (size 3) mixed with a little milk to glaze demerara sugar

1For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind with egg yolk. Add enough cold water to make a soft, but not sticky, dough. Chill whilst making the filling.

2For filling, combine apple, sugar, cinnamon (optional)

and orange rind (optional) in a large bowl. Cook on 100% for 8 minutes, stirring twice.

3Line the base of a greased 20cm x 2.5cm (8” x 1”) pie

dish with half the pastry. Cook the pastry base on 50% for 7 - 8 minutes. Spoon in apple mixture, roll out remaining pastry and cover.

4 Pinch pastry edges to seal amd make a slit in the

centre with a sharp knife. Brush with egg mixture to glaze and prinkle generously with sugar.

5Place on the low rack, cook on DUAL - 1, 220°C,

10% for 20 - 25 minutes, until golden brown.

APPLE PIE

Makes 675g (11/2lb)

150g (5

2oz) milk chocolate, broken into

pieces 100g (4oz) butter, melted 450g (1lb) icing sugar, sieved 45ml (3 tbsp) milk

1Place the chocolate in a bowl and heat on 100% for 2

minutes, stir every 30 seconds until melted.

2 Stir in butter, icing sugar and milk. Heat on 100% for

2 - 3 minutes, stir vigorously every minute until the mixture is thick and glossy.

3Pour into a greased, rectangular 20 x 15cm

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

CHOCOLATE FUDGE

Microwave Tip: Reheating Christmas pudding

Place a 500g (1lb 2oz) pudding in a shallow flan dish. Cover and heat on 70% for 3 - 4 minutes.

R-895M New CkBk 4/8/02 8:31 AM Page 62

RECIPES

Serves 6 - 8

150ml (

/4 pint) sunflower oil 225g (8oz) soft brown sugar 3 eggs (size 3), beaten 175g (6oz) self raising flour 5ml (1tsp) bicarbonate of soda

1.25 ml (

/4 tsp) salt 10ml (2 tsp) cinnamon 300g (11oz) carrots, grated 100g (4oz) walnut halves, roughly chopped ICING: 225g (8oz) cream cheese (see tip, page 57) grated rind of 1 lemon 5ml (1 tsp) lemon juice 30ml (2 tbsp) icing sugar 25g (1oz) walnuts, finely chopped to sprinkle

1Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the carrots and walnuts, mix well.

2Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook on DUAL - 1, 180°C, 30%

for 26 minutes. Allow to cool before decorating.

4To prepare icing, combine cream cheese, lemon rind,

lemon juice and icing sugar until smooth. Spread on top of the cake, sprinkle with walnuts.

If iced with cream cheese, keep cake refrigerated. Eat within 2 days.

MOIST CARROT CAKE

Serves 6 - 8

225g (8oz) margarine 225g (8oz) caster sugar

7.5ml (1

/2 tsp) vanilla essence 4 eggs (size 3), beaten 100g (4oz) plain flour 50g (2oz) cocoa powder

2.5ml (

/2 tsp) baking powder

150g (5oz) cooking chocolate, chunks

1 Combine the margarine, sugar, vanilla essence and

eggs together until smooth. 2 Stir in the remaining ingredients. 3Grease and line the base of a deep, square 20.4cm

( 8") dish with greaseproof paper, spoon in the

brownie mixture and smooth the surface. 4 Place on the turntable, cook on DUAL - 1, 180°C,

30% for 15 minutes.

CHOCOLATE

BROWNIES

Serves 8

250g (9oz) self raising flour Large pinch of salt 175g (6oz) butter, cut into small pieces 100g (4oz) ground almonds 100g (4oz) caster sugar 2 eggs (size 3), beaten 60ml (4 tbsp) milk 10ml (2 tsp) almond essence 150g (5oz) white chocolate, chopped 300g (11oz) fresh raspberries Icing sugar, for dusting

1Grease a 20.4cm (8”) round cake tin and line the base

with greaseproof paper. 2 Sift the flour and salt into a large bowl. Rub the

butter into the flour until the mixture resembles

breadcrumbs. Stir in the ground almonds and sugar. 3 Beat the eggs, milk and almond essence together and

mix into the flour mixture. Add the chocolate and

raspberries and mix in gently. 4 Spread the mixture into the cake tin, place on the

low rack and cook on DUAL - 1, 180°C, 50% for

25 - 30 minutes. Allow the cake to cool. Dust with

icing sugar.

RASPBERRY & CHOCOLATE CAKE

Carrot & Courgette:

Substitute 150g (5

2oz) of the carrots with 150g

2oz) grated courgettes. Add with the carrots and

walnuts in stage 1.

R-895M New CkBk 4/8/02 8:31 AM Page 63

RECIPES

Serves 4 - 6

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

1Cream margarine and sugar, beat in the eggs. Fold in

the flour and water. Grease and line the base of a 18cm (7") cake dish with kitchen paper. Spoon mixture into dish and smooth.

2 Cook on 100% for 4 - 5 minutes until firm. Allow to

cool slightly before turning out.

PLAIN MICROWAVE CAKE

Serves 6

175g (6oz) butter 175g (6 oz) caster sugar 3 eggs (size 3) 175g (6oz) plain flour 5ml (1 tsp) baking powder 100g (4oz) glacé cherries, quartered 75g (3oz) ground almonds 5ml (1 tsp) almond essence 15ml (1 tbsp) milk

1Cream the butter and sugar together until light and

fluffy, beat in the eggs.

2Fold in flour and baking powder, stir in the cherries,

ground almonds, almond essence and milk.

3Grease and line the base of a 18cm (7”) cake dish

with greaseproof paper. Spoon in the cake mixture and smooth the surface.

4 Place on the turntable, cook on DUAL - 1, 200°C,

30%, for 17 minutes.

CHERRY

& ALMOND CAKE

Serves 6 - 8

175g (6oz) margarine 100g (4oz) caster sugar 225g (8oz) self raising flour 50g (2oz) milk chocolate, finely chopped 25g (1oz) walnuts, finely chopped

The biscuits will be soft when hot but will harden as they cool.

1Cream margarine and sugar until light and fluffy. Stir

in the flour, chocolate and walnuts to make a soft but firm dough.

2 Divide mixture into 8 even sized balls, place apart in

two large flan dishes and flatten slightly.

3Place one dish on low rack and the other on the high

rack. Bake on CONVECTION 180°C for 30 minutes until golden brown around the edges. Swap the dishes round after 20 minutes.

4 Allow to cool before removing from the dish.

CHOCOLATE CHIP COOKIES

Serves 4 - 6

100g (4oz) butter 75g (3oz) golden syrup 175g (6oz) black treacle 225g (8oz) plain flour 10ml (2 tsp) ground ginger 5ml (1 tsp) bicarbonate of soda 25g (1oz) caster sugar 150ml (

/4 pint) milk

2 eggs (medium), beaten

1Place the butter, syrup and treacle into a bowl, heat

on 100% for 2 minutes and stir well.

2 In a separate bowl, place the flour, ginger, bicarbonate

and sugar.

3Add the milk into the melted syrup mixture then add

the eggs and mix well. 4 Stir into the dry ingredients and beat thoroughly. 5Pour into a greased and lined 20.4cm (8”) square dish. 6Place on the low rack and cook on DUAL - 1, 180°C,

30%, for 18 minutes.

GINGERBREAD

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RECIPES

Serves 4

325g (12oz) potato, cooked and mashed 325g (12oz) parsnips, cooked and mashed 225g (8oz) self raising flour 2 cloves garlic, crushed (see tip, page 54) 10ml (2 tsp) whole grain mustard 2 eggs (medium), beaten 75ml (5 tbsp) milk 5ml (1 tsp) fresh parsley, chopped to sprinkle

1 Place the potato, parsnips, flour, garlic and mustard in

a large bowl, mix well.

2Add the egg and milk, mix to form a soft dough.

Knead the dough into a round shape approx. 20.4cm (8") in diameter. Place in a 25cm (10") flan dish, sprinkle with parsley.

3Place on the low rack and cook on DUAL - 1, 220°C,

30% for 25 minutes until golden.

Serve with soup, cheese or salad.

POTATO BREAD

Serves 4

225g (8oz) wholemeal self raising flour 150g (5

/2oz) medium oatmeal

2.5ml (

/2 tsp) salt

2.5ml (

/2 tsp) bicarbonate of soda 50g (2 oz) butter 120ml (4floz) natural yoghurt 90ml (6 tbsp) milk 1 egg (size 3), beaten to glaze sesame seeds to sprinkle

1 Combine flour, oatmeal, salt, bicardonate of soda in a

large bowl. Rub in the butter.

2Add the yoghurt and milk, mix to form a soft but not

sticky dough.

3Knead lightly into a round shape approx. 20cm (8”) in

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

4 Use a knife to mark into 8 wedges, cut only halfway

through the dough. Glaze surface with egg, sprinkle with sesame seeds.

5 Place on low rack, bake in a preheated oven on

DUAL - 1, 200°C, 10% for 17 - 18 minutes until golden.

Serve with cheese and a salad.

SODA BREAD

Serves 6 - 8

175g (6oz) figs, chopped 150ml (

/4 pint) boiling water 225g (8oz) plain flour 125g (5oz) wholemeal flour 125g (5oz) caster sugar

2.5ml (

tsp) salt

2.5ml (

tsp) bicarbonate of soda 100g (4oz) butter 125g (5oz) walnuts, roughly chopped 150ml (

pint) milk

1 egg (size 3), beaten

1 Place figs in a large bowl, add the boiling water, leave

aside to cool. 2Preheat the oven to Convection 180°C. 3 Place flours, sugar, salt and bicarbonate of soda in a

bowl, mix well. Rub in butter until mixture resembles

fine breadcrumbs, stir in walnuts. 4Add the fig mixture, milk and egg, mix well. 5Grease and line the base of a 1.5 litre (2

2 pint),

straight-sided loaf dish with greaseproof paper. Spoon

in loaf mixture and smooth the surface. 6 Place on the low rack, cook in a preheated oven on

DUAL - 1, 180°C, 50% for 20 minutes, until a skewer

comes out cleanly.

Serve sliced, spread generously with butter.

FIG

& WALNUT BREAD

Microwave Tip: Toasting coconut

Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

R-895M New CkBk 4/8/02 8:31 AM Page 65

RECIPES

Makes 8 biscuits

BISCUITS: 100g (4oz) butter 50g (2oz) caster sugar 100g (4oz) self raising flour 25g (1oz) cocoa powder

2.5ml (

tsp) vanilla essence BUTTERCREAM: 50g (2oz) butter 75g (3oz) icing sugar 30ml (2 tbsp) cocoa powder

1Grease two small round baking trays 2 Combine all the biscuit ingredients in a bowl, rub in

then mix well. 3Preheat the oven to CONVECTION 200°C. 4 Divide the mixture into 16 even sized pieces and roll

into balls, Place apart on two greased baking trays.

Flatten each ball slightly with a fork. 5 Place one tray on the low rack and the other on the

high rack. Bake at CONVECTION 200°C for 12

minutes. Rotate and change the trays over halfway

through cooking time. 6To prepare the butter cream, cream the butter and

icing sugar until fluffy. Add the cocoa and mix well. 7 When biscuits are cool, spread with butter cream

and sandwich together to make 8 chocolate creams.

CHOCOLATE CREAMS

Serves 4

1.5 litres (2 pints) milk 200g (7oz) pudding rice 75g (3oz) caster sugar 50g (2oz) butter 5ml (1 tsp) ground nutmeg (optional)

1 Place the milk into a 1.5 litre (2

2 pint) casserole dish.

heat on 100% for 8 minutes. 2 Stir in the rice, sugar and butter. Heat on 100% for 5

minutes. 3 Place on the low rack and cook on DUAL - 1, 180°C,

30% for 60 minutes. Stir 2 - 3 times during cooking

and again at the end of cooking. 4 Sprinkle with ground nutmeg to serve.

RICE PUDDING

Makes 12 scones

450g (1lb) self raising flour 100g (4oz) butter 100g (4oz) caster sugar 100g (4oz) sultanas 2 eggs (size 3), beaten with milk to make 300ml (1/2 pint) 1 egg (size 3), beaten to glaze

1Preheat the oven to 220°C. 2 Place the flour in the bowl and rub in the butter. 3Add the sugar and the fruit. 4Mix together the milk and egg. 5Make a well in the flour, add almost all of the liquid

and mix with a round bladed knife. 6 On a floured surface, knead the dough very lightly

until it is just smooth. 7 Divide the mixture in two, flatten until approx. 2cm

thick, then cut each peice of dough into seven rounds

(approx. 6.2cm each). 8Grease two flan dishes, place seven scones in each

dish. Place one dish on the high rack and the other

dish on the low rack. 9 Cook at 220°C for 12 minutes, then swap the

position of the dishes and cook for a further 10

minutes, until well-risen and brown.

FRUIT SCONES

Wholemeal scones: Substitute white self raising flour with wholemeal self raising flour, omit raisins. Cheese & chive scones: Omit sugar and sultanas. Add 175g (6oz) grated Cheddar cheese, 15ml

(1 tbsp) dried chives, salt and pepper at Stage 2.

R-895M New CkBk 4/8/02 8:31 AM Page 66

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1 tsp) mustard powder at Stage 2.

Serve with vegetables, fish or meat.

Parsley sauce: Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish. Onion sauce: Stir 225g (8oz) cooked onion, finely chopped, into the finished sauce.

Heat on 100% for 1 minute before serving. Serve with meat or vegetables.

Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar

at Stage 2. Serve with puddings as an alternative to custard.

Makes 300ml (1/2 pint)

25g (1oz) butter 25g (1oz) plain flour 300ml (

/2 pint) milk

salt and pepper to taste

1 Place the butter in a bowl and heat on 100% for 1

minute, until melted.

2 Stir in the flour and whisk in the milk. Cook on

100% for 8 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper to taste.

WHITE SAUCE

Makes 300ml (1/2 pint)

25g (1oz) butter 45ml (3 tbsp) whole grain mustard 200ml (7floz) soured cream salt and pepper to taste

1 Place butter in a bowl, heat on 100% for 30 seconds. Add

the mustard, soured cream, salt, and pepper, mix well.

2 Cook on 100% for 4 minutes, stir every minute, until

smooth and thick.

Serve with meat or fish.

MUSTARD SAUCE

Makes 600ml (1 pint)

125g (5oz) onion, finely chopped 1 green pepper, finly chopped 2 cloves garlic, crushed (see tip, page 54) 30g (1oz) butter 30g (1oz) plain flour 30ml (2 tbsp) white wine vinegar 30ml (2 tbsp) soy sauce 300ml (

pint) hot chicken stock

50g (2oz) soft dark brown sugar

1 Place the onion, green pepper, garlic and butter in a

bowl, mix well. Cook on 100% for 2 minutes.

2 Stir in the flour, gradually add the vinegar, soy sauce,

stock and sugar. Cook on 100% for 3 - 4 minutes, stir every minute until the mixture has thickened. Blend in a food processor for a smoother sauce.

SWEET & SOUR SAUCE

Makes 600ml (1 pint)

3 rashers bacon, chopped (optional) 150g (5

/2oz) carrot, chopped 225g (8oz) onion, chopped 2 cloves garlic, crushed (see tip, page 54) 800g canned, chopped tomatoes 300ml (

/2 pint) red wine 45 - 60ml (3 - 4 tsp) medium chilli sauce 10ml (2 tsp) whole grain mustard 30ml (2 tbsp) tomato purée

1 Place bacon, carrot, onion and garlic in a large bowl,

cover and heat on 100% for 3 minutes.

2Add all other ingredients to bacon mixture and mix

well. Cook 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.

Serve with stuffed tofu, see page 58.

SPICY TOMATO SAUCE

RECIPES

R-895M New CkBk 4/8/02 8:31 AM Page 67

RECIPES

Makes 450ml (3/4 pint)

75g (3oz) Blue Stilton cheese, finely chopped 300ml (

/2 pint) soured cream

150ml (

/4 pint) white wine 15ml (1 tbsp) cornflour blended with water 30ml (2 tbsp) fresh parsley, chopped salt and pepper to taste

1 Place the cheese, cream wine, cornflour and parsley

in a bowl, mix well. Season.

2 Heat on 100% for 8 minutes, stir twice during

cooking and again before serving.

Ideal served with pasta.

BLUE CHEESE SAUCE

Makes 600ml (1 pint)

50g (2oz) butter 50g (2oz) plain flour 75g (3oz) brown sugar 15ml (1 tbsp) golden syrup 150ml (

/4 pint) double cream 300ml (

/2 pint) milk 60ml (4 tbsp) brandy to taste

1 Place butter in a bowl, heat on 100% for 1 minute

until melted. Stir in flour, heat on 100% for 1 minute.

2 Combine sugar, syrup, cream and milk, heat on 100%

for 2 minutes.

3 Gradually add cream mixture to the butter and flour

mixture. Heat on 100% for 5 - 6 minutes, stir every minute until smooth and thick. Stir in brandy.

Serve hot with Figgy Pudding (page 62).

RANDY SAUCE

Makes 675g (13/4

lb)

675g (1

/2lb) strawberries, washed, hulled and quartered 45ml (3 tbsp) lemon juice 675g (1

/2lb) preserving sugar

1 Place strawberries and lemon juice in a very large bowl. 2 Heat on 100% for 5 minutes until strawberries have

softened. Add the sugar, mix well.

3 Cook on 70% for 40 minutes until setting point (*) is

reached, stir every 4 - 5 minutes.

4Pour into hot, clean jars. Cover, seal and label.

STRAWBERRY JAM

Makes 675g (13/4lb)

100g (4oz) butter 450g (1lb) caster sugar 45ml (3 tbsp) cornflour juice of 4 medium lemons grated rind of 2 lemons 4 egg yolks (size 3), beaten

1 Place butter and sugar in a bowl. Heat on 100% for 2

minutes until melted.

2 Mix cornflour, lemon juice and rind. Stir into the

butter and sugar mixture. Heat on 100% for 2 minutes until sugar has dissolved. Cool slightly.

3 Beat in the egg yolks, cook on 50% for 10 - 12

minutes, stir every 2 minutes until thickened.

4Pour into hot, clean jars. Cover, seal and label.

EMON CURD

* Setting point

To determine, place 5ml (1tsp) jam onto a saucer. Chill. Move surface of jam with finger, if it wrinkles, setting point has been reached.

Raspberry jam: Replace 675g (1

2lb) strawberries with 675g (1

2lb) raspberries.

Microwave Tip: Softening avocados

Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute. Allow to cool before peeling.

R-895M New CkBk 4/8/02 8:31 AM Page 68

Subject to the conditions listed below, SHARP Electronics (U.K. Ltd (hereafter called “the Company”, guarantee to provide for the repair of, or, at its option replace this SHARP equipment, or any component thereof, (other than Glass Turntables, Turntable supports or Waveguide covers), which is faulty or below standard, as a result of inferior workmanship or materials.

SHARP parts and accessories have been specifically designed for SHARP Microwaves.

No liability can be accepted for any inaccuracies or omissions in this publication, although every possible care has been taken to make it as complete and accurate as possible.

The conditions of the Guarantee:

1. This Guarantee shall only apply to defects or faults which are notified to the Company, or a SHARP approved service facility, within one year from the date of purchase of the equipment, provided that this Guarantee shall extend for a further period of one year in respect of microwave oven magnetron parts only.

2. This Guarantee covers equipment intended for private domestic use only. This oven is suitable for domestic food preparation and is not designed for commercial, industrial or laboratory use. This Guarantee does not apply to equipment used in the course of a business, trade or profession. Only use the microwave oven for cooking, defrosting and reheating of food. SHARP declines any liability for damages caused by improper use.

3. This Guarantee does not cover any faults or defects caused by accident, misuse, fair wear and tear, neglect, tampering with the equipment, or any attempt at adjustment or repair other than by a SHARP approved service facility.

4. Please clean your microwave oven regularly and remove any stains or fat residues without delay. Failure to do this may affect the quality and safety of the product or prejudice your guarantee.

5. In the unlikely event of your equipment requiring repair, please contact the dealer or supplier from whom it was purchased. You will need to provide proof of date of purchase to the repairing company. Please keep your invoice or receipt, which was supplied at the time of purchase. Where it is not possible to contact the dealer or supplier from whom the oven was purchased, please contact the SHARP Customer Information Centre. You will then be given details of how to obtain service.

Customer Information Centre: U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours)

When contacting the Customer Information Centre you may be asked to provide the MODEL NUMBER and the SERIAL NUMBER of the oven. These are located on the inside, to the left of the control panel.

6. This Guarantee is offered as an additional benefit to the consumer’s statutory rights and does not affect these rights in any way.

GUARANTEE

R-895M New style Op man 4/8/02 9:10 AM Page 69

SPECIFICATIONS

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

Power Consumption:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.50kW

Top Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.25kW

Bottom Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .0.70kW

Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.91kW

Top and Bottom Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.90kW

Microwave/Top Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.70kW

Microwave/Bottom Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.15kW

Microwave/Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.16kW

Input Current:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.5A

Output Power:

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

Top Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1200W

Bottom Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .650W

Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1850W

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

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

Outside Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .520(W) x 309(H) x 482(D)mm

Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .353(W) x 207(H) x 357(D)mm

Oven Capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 litres

Cooking uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter 325mm

Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 19kg

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

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

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

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

Sharp Electronics (U.K.) Ltd

Manchester, U. K.

U.K.: 08705 274277 (office hours)

Ireland: 01 676 0648 (office hours)

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

PRINTED IN THE UK

TINS-A285URR0

100% of the pulp used

in making this paper comes

from sustainable forests

R-895M New style Op man 17/06/2002 10:05 Page 70