Sharp R-970, R-97ST User Manual

Congratulations on acquiring your new microwave oven, which from now on will make your kitchen chores considerably easier. You will be pleasantly surprised by the kinds of things you can do with your combined microwave oven. Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. The combination of microwave, hot air convection and grill means that food can cook and brown at the same time, and much faster, than by using the conventional method. In our test kitchen our microwave team has gathered together a selection of the most delicious international recipes which are quick and simple to prepare. Be inspired by the recipes we have included and prepare your own favourite dishes in your microwave oven. There are so many advantages to having a microwave oven which we are sure you will find exciting:

● Food can be prepared directly in the serving dishes, leaving less to wash up.

● Shorter cooking times and the use of little water and fat ensure that many vitamins, minerals and

characteristic flavours are preserved. We advise you to read the cookery book guide and operating instructions carefully. You will then easily understand how to use your oven.

Enjoy using your combined microwave oven and trying out the delicious recipes.

CONTENTS

Operation manual

DEAR CUSTOMER . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-1

INFORMATION ON PROPER DISPOSAL. . . . . . . . . . . . GB-2

OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-3

ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-4

CONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-5

IMPORTANT SAFETY INSTRUCTIONS . . . . . . . . . . . .GB-6-8

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-8

BEFORE OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . GB-9

SELECTING THE LANGUAGE . . . . . . . . . . . . . . . . . . . GB-9

USING THE STOP KEY . . . . . . . . . . . . . . . . . . . . . . . GB-10

MICROWAVE POWER LEVELS. . . . . . . . . . . . . . . . . . GB-11

MICROWAVE COOKING . . . . . . . . . . . . . . . . . . . . . GB-12

GRILL COOKING. . . . . . . . . . . . . . . . . . . . . . . . . . . GB-13

HEATING WITHOUT FOOD . . . . . . . . . . . . . . . . . . . GB-13

CONVECTION COOKING . . . . . . . . . . . . . . . . GB-14-15

DUAL COOKING. . . . . . . . . . . . . . . . . . . . . . . . GB-16-17

OTHER CONVENIENT FUNCTIONS . . . . . . . . . . GB-18-20

EXPRESS COOK & EXPRESS DEFROST . . . . . . . . . GB-21-22

EXPRESS COOK CHART . . . . . . . . . . . . . . . . . . . . . GB-22

EXPRESS DEFROST CHART . . . . . . . . . . . . . . . . . . . . GB-23

EXPRESS DEFROST NOTES . . . . . . . . . . . . . . . . . . . . GB-24

SENSOR COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-24

SENSOR COOK CHART. . . . . . . . . . . . . . . . . . . . . . GB-25

RECIPES FOR SENSOR COOK No. 5

“FISH FILLETS WITH SAUCE”. . . . . . . . . . . . . . . . . . . GB-26

RECIPES FOR SENSOR COOK No. 6 “JAM” . . . . . . . GB-27

POTATO / INSTANT ACTION . . . . . . . . . . . . . . . . . . GB-28

Dear Customer,

Your Microwave-Team.

POTATO CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-29

INSTANT ACTION CHART . . . . . . . . . . . . . . . . . GB-29-30

RECIPES FOR INSTANT ACTION

“PASTRY DISHES” . . . . . . . . . . . . . . . . . . . . . . . GB-30-31

RECIPES FOR USING SQUARE

TIN/SHELF . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-32-33

CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . GB-34

SERVICE CALL CHECK . . . . . . . . . . . . . . . . . . . . . . . GB-35

Cookbook

WHAT ARE MICROWAVES? . . . . . . . . . . . . . . . . . . . GB-36

WHAT YOUR NEW COMBI-MICROWAVE OVEN

CAN DO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-36

SUITABLE COOKWARE. . . . . . . . . . . . . . . . . . . . GB-37-38

TIPS AND TECHNIQUES. . . . . . . . . . . . . . . . . . . GB-38-40

HEATING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-41

THAWING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-41

THAWING AND COOKING. . . . . . . . . . . . . . . . . . . GB-42

COOKING OF MEAT, FISH AND POULTRY. . . . . . . . . GB-42

COOKING FRESH VEGETABLES . . . . . . . . . . . . . . . . GB-42

LEGEND . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-43

TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-44-46

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-47-73

SPECIFICATIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . GB-74

SERVICE ADDRESSES. . . . . . . . . . . . . . . . . . . . . . . . . . I-IV

GB-1

Information on Disposal for Users (private households)

1. In the European Union

Attention: If you want to dispose of this equipment, please do not use the ordinary dust bin! Used electrical and electronic equipment must be treated separately and in accordance with legislation that requires proper treatment, recovery and recycling of used electrical and electronic equipment. Following the implementation by member states, private households within the EU

Attention: Your product is marked with this symbol. It means that used electrical and electronic products should not be mixed with general household waste. There is a separate collection system for these products.

states may return their used electrical and electronic equipment to designated collection facilities free of charge*. In some countries* your local retailer may also take back your old product free of charge if you purchase a similar new one. *) Please contact your local authority for further details. If your used electrical or electronic equipment has batteries or accumulators, please dispose of these separately beforehand according to local requirements. By disposing of this product correctly you will help ensure that the waste undergoes the necessary treatment, recovery and recycling and thus prevent potential negative effects on the environment and human health which could otherwise arise due to inappropriate waste handling.

2. In other Countries outside the EU

If you wish to discard this product, please contact your local authorities and ask for the correct method of disposal. For Switzerland: Used electrical or electronic equipment can be returned free of charge to the dealer, even if you don’t purchase a new product. Further collection facilities are listed on the homepage of www.swico.ch or www.sens.ch.

ESPAÑOLENGLISH

GB-2

OVEN

R-96ST-AA

1 Grill heating element 2 Convection heating element 3 Oven lamp 4 Control panel 5 Shelf rail (rail 1) 6 Shelf rail (rail 2) 7 Waveguide cover 8 Oven cavity 9 Coupling 10 Door seals and sealing surfaces 11 Door opening handle 12 Air-vent openings 13 Outer cabinet 14 Power cord

GB-3

ACCESSORIES

17 <Low Rack>

19 <Square Shelf> 20 <Square Tin>

18 <High Rack>

ACCESSORIES

Check to make sure the following accessories are supplied: 15 Turntable 16 Turntable support 17 Low Rack (height: 4 cm) 18 High Rack (height: 15,5 cm) 19 Square shelf 20 Square Tin 21 Shelf locator.

• Place the turntable support into the coupling in the centre of the oven floor, ensuring you place it TOP side up, (TOP is engraved on one side). It should be able to freely rotate around the coupling.

• Place the turntable on to the turntable support.

• Place the high/low racks onto the turntable if necessary. These racks are used for cooking in Convection, Dual or Grill mode.

• Use the square shelf and square tin for convection only. See page GB-15. When using either the square shelf or the square tin, we recommend you place it at rail 2 as shown in the diagram A. When using both of them, place the square tin at rail 2 and the square shelf at rail 1 as shown in the diagram B. When using the square shelf, ensure the shelf locator is on the right side.

NOTES:

• Always operate the oven with the turntable and support fitted correctly. This promotes thorough even cooking. A badly fitted turntable may rattle, may not rotate properly and damage the oven.

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

• When you order accessories, please mention two details: part name and model name to your dealer or SHARP authorised service facility.

ESPAÑOLENGLISH

GB-4

CONTROL PANEL

3 2

17 22

CONTROL PANEL

Digital display and indicators: 1 COOKING IN PROGRESS indicator

2 GRILL indicator

3 CONVECTION indicator

4 MICROWAVE indicator

5 INFO indicator 6 LESS/MORE indicator

Operating keys:

7 EXPRESS DEFROST key

8 SENSOR COOK key 9 POTATO keys 10 INSTANT ACTION keys

11 LESS/MORE keys 12 WEIGHT/PORTION keys

13 TIME keys 14 GRILL key

15 CONVECTION key

By pressing this key you can adjust the convection

temperature.

13 14

DUAL CONV. key (Microwave and Convection) 17 DUAL GRILL key (Microwave and Grill) 18 LANGUAGE key 19

(START)/+1min key 20 STOP key 21 TIMER key 22 INFO key 23 MICROWAVE POWER LEVEL key

By pressing this key you can adjust the Microwave

power level.

24 EXPRESS COOK key

GB-5

IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

1. This oven is designed to be used on a countertop only. It is not designed to be built into a kitchen unit. Do not place the oven in a cabinet.

2. The oven door may become hot during cooking. Place or mount the oven so that the bottom of the oven is 85 cm or more above the ﬂoor. Keep children away from the door to prevent them burning themselves.

3. Ensure there is a minimum of free space above the oven of 13 cm.

4. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

5. Children should be supervised to ensure that they do not play with the appliance.

6. 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.

7. WARNING: When the appliance is operated in the GRILL, CONVECTION, DUAL, EXPRESS COOK, POTATO and INSTANT ACTION modes, children should only use the oven under adult supervision due to the temperature generated.

8. WARNING: Accessible parts may become hot during use. Young children should be kept away.

9. WARNING: If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person.

10. WARNING: Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.

11. If t he power supply cord of this appliance is damaged, it must be replaced with a special cord. The exchange must be made by an authorised SHARP service agent. WARNING: Liquids and other foods must not be

12. heated in sealed containers since they are liable to explode.

13. Microwave heating of beverages can result in

delayed eruptive boiling, therefore care must be taken when handling the container.

14. Do not cook eggs in their shells, and whole hard boiled eggs should not be heated in microwave ovens since they may explode even after microwave cooking has ended. To cook or reheat eggs which have not been scrambled or mixed, pierce the yolks and the whites, or the eggs may explode. Shell and slice hard boiled eggs before reheating them in the microwave oven.

15. Utensils should be checked to ensure that they are suitable for use in the oven. See Page GB-37. Use only microwave safe containers and utensils on microwave modes.

16. The contents of feeding bottles and baby food jars must be stirred or shaken and the temperature checked before consumption, in order to avoid burns.

17. The do or, outer cabinet, oven cavity, dishes, accessories and especially the grill heating elements will become very hot during operation. Care should be taken to avoid touching these areas. To prevent burns, always use thick oven gloves. Before cleaning make sure they are not hot.

18. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition.

19. If smoke is observed, switch off or unplug the oven and keep the door closed in order to stifle any flames.

20. Clean the oven at regular intervals and remove any food deposits.

21. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

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

23. Steam cleaner is not to be used.

24. See instructions for cleaning door seals, cavities and adjacent parts on page GB-34.

ESPAÑOLENGLISH

GB-6

IMPORTANT SAFETY INSTRUCTIONS

To avoid the danger of fire.

The microwave oven should not be left unattended during operation. Power levels that are too high, or cooking times that are too long, may overheat foods resulting in a fire.

2. The electrical outlet must be readily accessible so that the unit can be unplugged easily in an emergency.

3. The AC power supply must be 230V, 50Hz, with aminimum 16A distribution line fuse, or a minimum 16A distribution circuit breaker.

4. A separate circuit serving only this appliance should be provided. Do not place the oven in areas where heat is

5. generated. For example, close to a conventional oven.

6. Do not install the oven in an area of high humidity or where moisture may collect.

7. Do not store or use the oven outdoors.

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

9. Do not place flammable materials near the oven or ventilation openings.

10. Do not block the ventilation openings.

11. Remove all metallic seals, wire twists, etc., from food and food packages. Arcing on metallic surfaces may cause a fire.

12. Do not use the microwave oven to heat oil for deep frying. The temperature cannot be controlled and the oil may catch fire.

13. To make popcorn, use only special microwave popcorn makers.

14. Do not store food or any other items inside the oven.

15. Check the settings after you start the oven to ensure the oven is operating as desired.

16. To avoid overheating and fire, special care must be taken when cooking or reheating foods with a high sugar or fat content, for example, Sausage rolls, Pies or Christmas pudding.

17. See the corresponding hints in operation manual and the cookery book section.

To avoid the possibility of injury

WARNING:

Do not operate the oven if it is damaged or malfunctioning. Check the following before use: a) The door; make sure the door closes properly

and ensure it is not misaligned or warped.

b) The hinges and safety door latches; check to

make sure they are not broken or loose.

c) The door seals and sealing surfaces; ensure that

they have not been damaged.

d) Inside the oven cavity or on the door; make sure

there are no dents.

e) The power supply cord and plug; ensure that

they are not damaged.

2. Do not operate the oven with the door open or alter the door safety latches in any way.

3. Do not operate the oven if there is an object between the door seals and sealing surfaces.

Do not allow grease or dirt to build up on the door seals and adjacent parts. Clean the oven at regular intervals and remove any food deposits. Follow the instructions for ''Care and Cleaning'' on page GB-34.

5. Individuals with PACEMAKERS should check with their doctor or the manufacturer of the pacemaker for precautions regarding microwave ovens.

To avoid the possibility of electric shock

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

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

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

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

5. Keep the power supply cord away from heated surfaces, including the rear of the oven.

6. Do not attempt to replace the oven lamp yourself or allow anyone who is not an electrician authorised by SHARP to do so. If the oven lamp fails, please consult your dealer or an authorised SHARP service agent.

To avoid the possibility of explosion and sudden boiling:

1. Never use sealed containers. Remove seals and lids before use. Sealed containers can explode due to a build up of pressure even after the oven has been turned off.

2. Take care when microwaving liquids. Use a widemouthed container to allow bubbles to escape.

Never heat liquids in narrow necked containers such as baby bottles, as this may result in the contents erupting from the container when heated and cause burns.

To prevent sudden eruption of boiling liquid and

possible scalding:

1. Do not use excessive amount of time (See page

GB-45).

2. Stir liquid prior to heating/reheating.

3. It is advisable to insert a glass rod or similar

utensil (not metal) into the liquid whilst reheating.

4. Let liquid stand for at least 20 seconds in the

oven at the end of cooking time to prevent delayed eruptive boiling.

3. Pierce the skin of such foods as potatoes, sausages and fruit before cooking, or they may explode.

GB-7

IMPORTANT SAFETY INSTRUCTIONS

To avoid the possibility of burns

1. Use pot holders or oven gloves when removing food from the oven to prevent burns.

2. Always open containers, popcorn makers, oven cooking bags, etc., away from the face and hands to avoid steam burns and eruption of boiling.

To avoid burns, always test food temperature and stir before serving and pay special attention to the temperature of food and drink given to babies, children or the elderly.

Temperature of the container is not a true indication

of the temperature of the food or drink; always check the food temperature.

4. Always stand back from the oven door when opening it to avoid burns from escaping steam and heat.

5. Slice stuffed baked foods after heating to release steam and avoid burns.

To avoid misuse by children

1. Do not lean or swing on the oven door.

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

Other warnings

1. Never modify the oven in any way.

2. Do not move the oven while it is in operation.

3. This oven is for home food preparation only and may only be used for cooking food. It is not suitable for commercial or laboratory use.

To promote troublefree use of your oven and avoid damage.

1. Never operate the oven when it is empty except where recommended in the operation manual. Doing so may damage the oven.

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

3. Do not use metal utensils, which reflect microwaves and may cause electrical arcing.

Use only the turntable and the turntable support

designed for this oven. Do not operate the oven without the turntable.

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

NOTE:

If you are unsure how to connect your oven, please consult an authorised, qualified electrician.Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe the correct electrical connection procedure.Water vapour or drops may occasionally form on the oven walls or around the door seals and sealing surfaces. This is a normal occurrence and is not an indication of microwave leakage or a malfunction.

INSTALLATION

ESPAÑOLENGLISH

1. Remove all packing materials from the inside of

the oven cavity. Discard the loose polythene sheet from between the door and cavity. Remove the feature sticker, if attached, from the outside of the door.

2. Check the oven carefully for any signs of damage.

3. Place the oven on a flat, level surface strong enough

to support the oven’s weight plus the heaviest item likely to be cooked. This oven is designed for countertop use only. Do not place the oven in a cabinet.

4. The oven door may become hot during cooking. Place or mount the oven so that the bottom of the oven is 85 cm or more above the floor. Keep children away from the door to prevent them burning themselves.

5. 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. Ensure there is a minimum of free space above the

oven of 13 cm.

7. Securely connect the plug of the oven to a standard earthed (grounded) household electrical outlet.

GB-8

BEFORE OPERATION

Your oven has an energy save mode.

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

display at this time.

2. Open the door. The oven display will show “SELECT LANGUAGE”

in 5 languages.

NOTE: Once you select the language using the

LANGUAGE key, the display will show “. 0“.

3. Close the door.

The oven display will show “. 0“.

4. Select a language (See below). NOTE: If you use the oven in English, you do not

have to select language, and go to step 5.

5. Heat the oven without food (See page GB-13).

In Energy Save Mode, if you do not operate the oven for 3 minutes or more (e.g. closing the door, pressing the STOP key, or at the end of cooking), you will not be able to operate the oven until you open and close the oven door.

COOKING HINTS:

The oven has an ‘Information Display System’ which offers you step by step instructions to easily guide you through each feature, and enable you to gain information in your desired language. The oven has an INFO key for getting instructions for each key. Indicators will appear in the display, after pressing a key, to inform you of the next operation step.

SELECTING THE LANGUAGE

Press LANGUAGE key LANGUAGE

once

twice 3 times 4 times 5 times

Example: Suppose you want to select German:

1. Choose the desired language

by pressing the LANGUAGE key.

ENGLISH

DEUTSCH

NEDERLANDS

FRANÇAIS

ESPAÑOL

2. Press the

to start the setting.

The oven comes set for English. You can change the language. To change, press the LANGUAGE key until the desired language is displayed. Then press the

(START)/+1min key.

(START)/+1min key

Check the display.

NOTE: The selected language will be memorised even if the electical power supply is interrupted.

GB-9

USING THE STOP KEY

Use the STOP key to:

1. Erase a mistake during programming.

2. Stop the oven temporarily during cooking.

3. Cancel a programme during cooking, press the STOP key twice.

ESPAÑOLENGLISH

GB-10

MICROWAVE POWER LEVELS

Power Level

HIGH

MEDIUM

HIGH

MEDIUM

LOW

(Defrost)

LOW

(Defrost)

Generally the following recommendations apply: 100 P/90 P - (HIGH output = 1050/945 W) used for fast

cooking or reheating e.g. for casseroles, hot beverages, vegetables etc.

80 P/70 P - (MEDIUM HIGH output = 840/735 W) used for longer cooking of dense foods such as roast joints, meat loaf and plated meals, also for sensitive didhes such as sponge cakes. At this reduced setting, the food will cook evenly without over cooking at the sides.

Press the MICROWAVE POWER LEVEL key

X1 100 P X2 90 P 945 W X3 80 P 840 W X4 70 P 735 W X5 60 P 630 W X6 50 P 525 W X7 40 P 420 W

X8 30 P 315 W

X9 20 P 210 W X10 10 P 105 W X11 0 P 0 W

Display Watt

1050 W

IMPORTANT: The Microwave power level will default to 100 P unless you press the MICROWAVE POWER LEVEL key.

• Your oven has 11 power levels, as shown.

60 P/50 P - (MEDIUM output = 630/525 W) for dense foods which require a long cooking time when cooked conventionally, e.g. beef casserole, it is advisable to use this power setting to ensure the meat will be tender.

40 P/30 P - (MEDIUM LOW output = 420/315 W defrost setting) to defrost, select this power setting, to ensure that the dish defrosts evenly. This setting is also ideal for simmering rice, pasta, dumplings and cooking egg custard.

20 P/10 P - (LOW output = 210/105 W) For gentle defrosting, e.g. cream gateaux or pastry.

To set the microwave power level:

1. Input the time by pressing the TIME keys.

2. Press the MICROWAVE POWER LEVEL key until the desired power level appears on the display.

(If the MICROWAVE POWER LEVEL key is touched once, level, continue pressing the MICROWAVE POWER LEVEL key until you reach the level again).

3. Press the

NOTE: If the power level is not selected, 100 P is automatically set.

(START)/+1min key.

will be displayed. If you miss your desired

GB-11

MICROWAVE COOKING

Your oven can be programmed for up to 99 minutes and 50 seconds (99.50).

Example:

Suppose you want to heat soup for 2 minutes and 30 seconds on 70 P microwave power.

1. Enter the cooking time by pressing the TIME keys.

2. Press the MICROWAVE POWER LEVEL key four times

for 70 P microwave power.

3. Press the

key once to start cooking.

(START)/+1min

x3x2 x4

NOTES:

1. When the door is opened during the cooking

process, the cooking time on the digital display stops automatically. The cooking time starts to count down again when the door is closed and the

+1min key is pressed.

2. If you wish to know the power level during cooking,

press the MICROWAVE POWER LEVEL key. As long as your finger is pressing the MICROWAVE POWER LEVEL key, the power level which you have input will be displayed.

3. When the operation of the oven has finished,

“. 0“ will reappear on the display.

(START)/

Check the display.

WARNING:

1. Never use the square shelf and square tin for

microwave cooking and dual cooking as this may cause arcing.

2. After cooking and opening the door, the display

may show “NOW COOLING”.

ESPAÑOLENGLISH

GB-12

GRILL COOKING

The grill heating element at the top of the oven cavity has one power setting only.

Example: Suppose you want to cook cheese on toast for 5 minutes (Place toast on the high rack.)

1. Enter the cooking time by

pressing the 1 MIN key five times.

2. Select the grill mode by pressing the GRILL key once.

3. Press the

key to start cooking.

(START)/+1min

1. The high or low racks are recommended when

grilling. It is not recommended to use the square shelf and square tin for grilling.

2. You may detect smoke or a burning smell when

using the grill for the first time, this is normal and

WARNING: The oven cavity, door, outer cabinet, accessories and dishes will become very hot, always use thick oven gloves when removing the food or turntable from the oven to prevent burns.

Check the display.

not a sign that the oven is out of order. (Please see heating without food below.)

3. After cooking and opening the door, the display

may show “NOW COOLING”.

HEATING WITHOUT FOOD

You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and not a sign that the oven is out of order. To avoid this problem, when first using the oven, heat the oven without food for 20 minutes on grill and then at convection 250°C. IMPORTANT: During operation, to allow smoke or smells to disperse open a window or switch the kitchen ventilation on. Make sure there is no food in the oven.

1. Enter the required

heating time. (20 min.) by pressing the 10

MIN key twice.

2. Select GRILL key or CONVECTION key.

3. Start operation by

pressing the (START)/+1min key.

The oven will count down. When the oven has finished cooking, open the door to cool the oven cavity.

WARNING: The oven door, outer cabinet, oven cavity and accessories will become hot. Take care to avoid burns when cooling the oven down after operation.

GB-13

CONVECTION COOKING

Your oven can be used as a conventional oven using the convection facility and 10 pre-set oven temperatures. Preheating is recommended for better results (especially when using the square shelf or the square tin).

Press CONVECTION key12345678910

Oven Temp (°C) 250 230 220 200 190 180 160 130 100 40

Example 1: To cook with preheating

Suppose you want to pre-heat to 200°C and cook for 20 minutes at 200°C.

1. Enter the desired preheat

temperature by pressing the CONVECTION key four times. The display will show 200°C.

2. Press the

key to start pre-heating.

(START)/+1min

When the pre-heated temperature has been reached the audible signal sounds, the display will show 200°C, open the door and place the food inside the oven. Close the door.

ESPAÑOLENGLISH

3. Enter the cooking time by

pressing the10 MIN key twice (20 mins).

NOTES:

1. When the oven is preheated the turntable should be in the oven.

2. After preheating, if you want to cook at a different temperature press the CONVECTION key until the

desired setting appears on the display. In the example above, to change the temperature you would press the

CONVECTION key after entering the cooking time.

3. When the oven reaches the programmed preheating temperature, it will automatically hold at

the pre-heated temperature for 30 minutes. After 30 minutes the display will change to “. 0“. The selected convection programme will be cancelled.

4. After cooking and opening the door, the display may show “NOW COOLING”.

5. To get the best results when following pack instructions for convection, please follow the instructions for

“conventional oven”.

6. When using the square shelf or the square tin, rotate the square tin or the container on the square shelf 180°

halfway to achieve better results.

4. Press the

key.

(START)/+1min

Check the display.

GB-14

CONVECTION COOKING

Example 2: To cook without preheating

Suppose you want to cook at 250°C for 20 minutes.

1. Enter the cooking time by pressing the 10 MIN key twice (20 mins).

2. Select the desired cooking

temperature.(250°C).

3. Press the

key.

(START)/1min

NOTES:

1. After cooking and opening the door, the display may show “NOW COOLING”.

2. To change the convection temperature, press the CONVECTION key until the desired temperature appears on

the display.

3. You may detect smoke or a burning smell when using convection for the first time. This is normal and is not a sign that the oven is out of order. (Please see Heating Without Food on page GB-13).

WARNING: The oven cavity, door, outer cabinet, accessories and dishes will become very hot, always use thick oven gloves when removing the food or turntable from the oven to prevent burns.

SPECIAL NOTES FOR SQUARE SHELF & SQUARE TIN:

1. When using either the square shelf or the square tin, we recommend you

place it at rail 2. When using both of them, place the square tin at rail 2 and the square shelf at rail 1 as shown in the diagram. Please also refer to the diagram B on page GB-4.

2. When using the square shelf and/or the square tin, leave the turntable in the oven.

3. When using the square shelf or the square tin, rotate the square tin or the container on the square shelf 180° halfway to achieve better results.

4. When using the square shelf follow the notes below to prevent them slipping out:

• Do not place container with food weighing more than 5 kg on the

square shelf.

• Ensure that the square shelf is in the correct position and does not rattle.

• When removing the food, pull the square shelf until it is slightly locked,

and then remove the food.

5. Some recipes for using the square shelf or the square tin are included in this operation manual. Please refer to pages GB-32-33.

6. To get the best results when following pack instructions for convection, please follow the instructions for “conventional oven”.

Check the display.

Shelf rails

rail 1

rail 2

GB-15

DUAL COOKING

Your oven has 2 DUAL cooking modes combining the heat of the convection or grill with the power of the microwave. To select the DUAL cooking mode, choose the cooking time, then press the DUAL MODE key to select the desired setting. Generally, dual cooking time shortens the total cooking time.

Press DUAL MODE key Cooking method

DUAL CONV. MICRO 30 P

CONV 250°C

DUAL GRILL

NOTES:

• To adjust the microwave power, press the MICROWAVE POWER LEVEL key.

• To adjust the convection temperature, press the CONVECTION key until the desired temperature appears on

the display.

• For DUAL CONV. the oven temperature can be changed from 40°C to 250°C in ten levels.

Example 1:

Suppose you want to cook for 20 minutes on DUAL CONV. using 10 P microwave power and 200°C convection.

1. Enter the desired cooking time by pressing the 10 MIN key twice (20 minutes).

4. Press CONVECTION key three

times (200°C).

2. Select the cooking mode by

pressing the DUAL CONV. key.

5. Press the

key.

MICRO 30 P

GRILL

(START)/+1min

Microwave Power Range

10 P - 60 P

10 P - 80 P

3. Press the MICROWAVE POWER LEVEL key twice

(10 P)

Check the display.

ESPAÑOLENGLISH

GB-16

DUAL COOKING

Example 2:

Suppose you want to cook for 20 minutes on DUAL GRILL using 10 P microwave power and GRILL.

1. Enter the desired cooking time by pressing the 10 MIN key twice (20 minutes).

4. Press the

key.

NOTE: After cooking and opening the door, the display may show “NOW COOLING”.

WARNINGS:

1. The oven cavity, door, outer cabinet, accessories and dishes will become very hot, use thick oven gloves when removing the food or turntable from the oven to prevent burns.

2. Never use the square shelf and square tin for microwave cooking and dual cooking as this may cause

arcing.

(START)/+1min

2. Select the cooking mode by

pressing the DUAL GRILL key once.

Check the display.

3. Press the MICROWAVE POWER LEVEL key twice

(10 P)

GB-17

OTHER CONVENIENT FUNCTIONS

1. MULTIPLE SEQUENCE COOKING

A maximum of 4 stages can be input, consisting of manual cooking time and mode.

Example:

To cook: 5 minutes on 100 P power (Stage 1) 16 minutes on 30 P power (Stage 2)

STAGE 1

1. Enter the desired cooking time

by pressing the 1 MIN key 5 times.

2. Choose the desired power level by pressing the MICROWAVE POWER LEVEL key once.

ESPAÑOLENGLISH

STAGE 2

3. Enter the desired cooking time

by pressing the 10 MIN key once and the 1 MIN key 6 times.

Check the display

4. Choose the desired power by pressing the MICROWAVE POWER LEVEL key eight

times.

(The oven will begin to cook for 5 minutes on100 P, and then for 16 minutes on 30 P).

level

5. Press the (START)/+1min

key once to begin cooking.

GB-18

OTHER CONVENIENT FUNCTIONS

2. LESS ( ▼ ) / MORE ( ▲ ) key

The LESS ( ▼ ) and MORE ( ▲ ) keys allow you to easily decrease or increase programmed setting times,(for a

less well or more well cooked result), used in automatic operations or cooking time while in operation.

a) Changing the pre-programmed time setting:

▼

Example: Suppose you want to cook 0,2 kg Thin French Fried Potatoes using the POTATO and LESS (

) key.

1. Choose the desired result

(less cooked for thin type) by pressing the LESS (

NOTES:

To cancel LESS or MORE press the same key again. To change MORE to LESS simply press the LESS ( To change LESS to MORE simply press the MORE (

b) Changing the heating time while the oven is operating:

During the manual cooking process, the cooking time can be decreased or increased in 1 minute

steps each time the LESS (

NOTE: You can use this function for manual cooking only.

▼ ) key once.

2. Choose the POTATO menu

and quantity by pressing the FRENCH FRIED POTATO key once.

▼ ) key.

▲ ) key.

▼ ) and MORE ( ▲ ) keys are pressed.

3. +1min function

The +1min key allows you to operate the two following functions:

a) Direct start You can directly start cooking on 100 P microwave power for 1 minute by pressing the +1min key.

NOTE:

To avoid the misuse by children the +1min key can be used only within 3 minutes after preceding operation,

e.g., closing the door, pressing the STOP key or cooking completion.

b) Extend the cooking time

You can extend the cooking time for multiples of 1 minute if the +1min key is pressed while the oven is in

operation.

NOTE: You can use this function for manual cooking only.

4. TO CHECK SETTINGS WHILE THE OVEN IS OPERATING

You can check the power level and the actual oven temperatures while the oven is in operation ie: when preheating. You can use this function for manual cooking only.

TO CHECK THE POWER LEVEL:

To check the microwave power level during cooking press the MICROWAVE POWER LEVEL key. The oven continues to count down, although the display shows the power level which you have input.

TO CHECK THE CONVECTION TEMPERATURE:

To check the convection temperature which you have input during cooking press the CONVECTION key. When the oven is preheating, you can check the actual oven temperature.

As long as your finger is pressing the key, the power level will be displayed.

As long as your finger is pressing the key, the convection temperature in °C will be displayed.

GB-19

OTHER CONVENIENT FUNCTIONS

5. INFO key

Each button carries useful information. If you wish to get the information, press the INFO key before pressing the desired key.

Example:

Suppose you want to get information about INSTANT ACTION, Roast chicken:

NOTE:

1. The information message will be repeated twice, and then the display will show “. 0“.

2. If you want to cancel the information press the

STOP key.

1. Choose the INFO key

function.

2. Press the INSTANT ACTION key for Roast

Chicken.

6. TIMER FUNCTION

You can use the timer for timing where microwave cooking is not involved for example, to time boiled eggs cooked on a conventional hob.

Example:

To set the timer for 5 minutes.

1. Open and Close the door to

activate timer function.

4. Press the +1min key

timer.

(START)/

to start the

2. Press the TIMER key once. 3.

x1 x5

Check the display.

Press the 1 MIN key five times.

ESPAÑOLENGLISH

GB-20

EXPRESS COOK & EXPRESS DEFROST

The EXPRESS COOK and EXPRESS DEFROST functions automatically work out the correct cooking mode and cooking time. You can choose from 3 EXPRESS COOK menus and 7 EXPRESS DEFROST menus. menus.

Warning: For EXPRESS COOK: The oven cavity, door, outer cabinet, accessories and dishes will become very hot. Use thick oven gloves when removing food or the turntable from the oven to prevent burns.

What you need to know when using EXPRESS COOK and EXPRESS DEFROST:

1. The menu you wish to use can be selected by pressing

the EXPRESS COOK or EXPRESS DEFROST key until the desired menu number appears in the display. (See pages GB-22-23)

2. The weight or quantity of the food can be input by pressing the WEIGHT/PORTION keys until the desired weight/quantity is displayed.

• Enter the weight of the food only. Do not include

the weight of the container.

• For food weighing more or less than weights/

quantities given in the cooking charts, cook manually.

3. The programmed cooking times are average times. If you want to alter cooking times pre-programmed

in the automatic operations, use the LESS (

▲ ) keys. See page GB-19 for details. For

MORE (

best results, follow cooking chart instructions. To start cooking press (START)/+1min key.

When action is required (e.g. to turn food over)

the oven stops and the audible signals sound, the display shows the necessary action. To continue cooking, press the

The final temperature will vary according to the

initial temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking time and change the power level.

(START)/+1min key.

▼ ) or

Menu Number

WEIGHT/PORTION keys

LESS/MORE keys

(START)/+1min key

NOTE: Please refer to the menu label for list of EXPRESS COOK and EXPRESS DEFROST menus and weight

ranges.

GB-21

EXPRESS COOK & EXPRESS DEFROST

Example: Suppose you want to cook 0,2 kg of Frozen Gratin using EXPRESS COOK.

1. Press the EXPRESS COOK

key 3 times to select Frozen Gratin.

2. Enter the weight by pressing the WEIGHT/PORTION keys until the desired weight is displayed.

3. Press the

key to start cooking.

(START)/+1min

x5 x1or

EXPRESS COOK CHART

KEY MENU NO. WEIGHT (Increasing

C-1

Frozen Ready Meals (initial temp -18°C)

Stirrable type (e.g. Noodles Bolognese, Chinese Menus.)

C-2

Frozen Vegetables (initial temp -18°C)

e.g. Brussel sprouts, cauliflower, peas, mixed vegetables, broccoli

C-3

Frozen Gratin (initial temp -18°C)

e.g. Frozen lasagne, Potato gratin

Unit) / UTENSILS

0,3 - 1,0 kg* (100 g) Casserole dish & lid * If the manufacturer

instructs to add water or oil, please calculate the total amount for the program with additional liquid.

0,1 - 0,8 kg (100 g) Casserole dish & lid

0,2 - 0,6 kg (100 g) Gratin dish Low rack

PROCEDURE

• Transfer meal to suitable casserole dish.

• Add some liquid or oil if recommended by the manufacturer.

• Cover with a lid.

• When the audible signals sound, stir and re-cover.

• After cooking, stir and let stand for approx. 1-2 minutes.

• Add 1tbsp water per 100 g. (For mushrooms no additional water is necessary).

• Cover with a lid.

• When the oven stops and the audible signals sound, stir and re-cover.

• After cooking, let stand for approx. 1-2 minutes.

NOTE: If frozen vegetables are compacted

together, cook manually.

• Remove the gratin from original container and place in a suitable gratin dish.

• Add 3-4 tbsp water if necessary.

• Do not cover.

• Place on the low rack.

• After cooking, let stand, covered in aluminium foil for approximately 5 minutes.

ESPAÑOLENGLISH

GB-22

EXPRESS DEFROST CHART

KEY MENU NO. WEIGHT (Increasing

D-1

Steaks, Chops (initial temp -18°C)

D-2

Meat Joint (initial temp -18°C)

D-3

Minced Meat , mix of beef and

pork (initial temp -18°C)

D-4

Chicken Legs (initial temp -18°C)

D-5

Poultry (initial temp -18°C)

Only poultry without giblets is recommended for this programme.

D-6

Cake (initial temp -18°C)

D-7

Bread (initial temp -18°C)

Unit) / UTENSILS

0,2 - 1,0 kg (100 g) Plate (see note on page GB-24)

0,6 - 2,0 kg (100 g) Plate (see note on page GB-24)

0,2 - 1,0 kg (100 g) Cling film (see note on page GB-24)

0,2 - 1,0 kg (50 g) Plate (see note on page GB-24)

0,9 - 2,0 kg (100 g) Plate (see note on page GB-24)

0,1 - 1,4 kg (100 g) Plate

0,1 - 1,0 kg (100 g) Plate

GB-23

PROCEDURE

• Place the food on a plate in the centre of the turntable.

• When the oven stops and the audible signals sound, turn the food over, rearrange and separate. Shield the thin parts and warm spots with aluminium foil.

• After defrosting, wrap in aluminium foil for 10-20 minutes, until thoroughly defrosted.

• Place a plate upside down on the turntable and put the meat on it.

• When the oven stops and the audible signals sound, turn the food over. Shield the defrosted parts with aluminium foil.

• If audible signals sound, turn the food over and shield again.

• After defrosting, cover with aluminium foil and stand for 15-30 minutes until thoroughly defrosted.

• Cover the turntable with cling film.

• Place the block of minced meat onto the turntable.

• When the oven stops and the audible signals sound, turn the food over. Remove the defrosted parts if possible.

• After defrosting, cover in aluminium foil for 5-10 minutes, until thoroughly defrosted.

• Place the food on a plate in the centre of the turntable.

• When the oven stops and the audible signals sound, turn the food over, rearrange and separate. Shield the thin parts and warm spots with aluminium foil.

• After defrosting, wrap in aluminium foil for 10-20 minutes, until thoroughly defrosted.

• Place a plate upside down on the turntable and put the poultry breast side down on the plate.

• When the oven stops and the audible signals sound, turn over and shield the thin parts and warm spots with aluminium foil.

• After defrosting, cover with aluminium foil and stand for 15-30 minutes until thoroughly defrosted.

• Finally clean the poultry under running water.

• Remove all packaging from the cake.

• Place on a plate in the centre of the turntable.

• After defrosting, cut the cake into similar sized pieces. Keep space between each piece and let stand for 15-30 minutes until thoroughly defrosted.

• Distribute on a plate in the centre of the turntable.

Only sliced bread is recommended for this

programme.

• When the audible signals sound rearrange, and remove defrosted slices.

• After defrosting separate all slices and distribute on a large plate. Cover the bread with aluminium foil and let stand for 5-15 minutes until thoroughly defrosted.

EXPRESS DEFROST NOTES

NOTES:

1 Steaks, Chops and Chicken legs should be frozen in one layer. 2 Minced meat should be frozen in the thin shape. 3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil. 4 The poultry and the minced meat should be processed immediately after defrosting. 5 For D-1, D-2, D-4 and D-5 arrange the food in the oven as shown:

Chicken legs, Steaks and Chops. Poultry and Meat Joint

Food

Dish

Turntable

SENSOR COOK

Your oven has a humidity sensor. The humidity sensor detects the vapour from the food and calculates the correct microwave power level and cooking time. The SENSOR COOK key offers the possibility to easily cook 6 menus without entering the food quantity. To select the sensor cook menu, touch the SENSOR COOK key until the desired menu is displayed. The SENSOR COOK can only be input within 3 minutes after cooking completion, closing the door or pressing the STOP key. Always refer to the SENSOR COOK chart on page GB-25 before operating this function.

NOTES:

1. Once a SENSOR COOK programme has started, do not open the door or press the STOP key until the

remaining cooking time appears on the display, unless following instructions to stir or turn over. During this time, Sensor technology senses humidity emitted from food as it heats and determines the cooking time. Opening the door or stopping the oven disturbs the humidity content and affects the cooking result.

2. Ensure food is thoroughly heated before serving. If additional heating is required, cook this manually.

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

4. If you want to alter the cooking results, press the LESS (

(See page GB-19 for details). For best results use the cooking chart instructions.

5. If food requires manipulation (i.e. turn over or stir) then open the door, follow the instruction, close the door and press the

6. To cook the food weighing more or less than the weights/quantities given in the cooking charts, cook using manual programmes.

(START)/+1min

key.

▼ ) or MORE ( ▲ ) keys before pressing any menu key

ESPAÑOLENGLISH

EXAMPLE: Suppose you want to cook 300 g of fresh vegetables.

1. Press the SENSOR COOK

key twice to select Fresh Vegetables.

NOTE: Please refer to the menu label for list of SENSOR COOK menus and weight ranges.

After 2 seconds the oven starts automatically. When the sensor detects the vapour from the food, the remaining cooking time will appear.

GB-24

SENSOR COOK CHART

KEY MENU WEIGHT (Increasing

No. 1

Soup/ Casserole (initial temp 5-20°C)

No. 2

Fresh vegetables (initial temp 20°C)

e.g. Cauliflower, carrot, broccoli, fennel, leek, pepper, courgettes etc.

No. 3

Rice (par-boiled) (initial temp rice 20°C)

Rice Boiling Water

100 g 200 g 300 g

No. 4

Pasta (initial temp pasta 20°C)

Pasta Boiling Water

100 g 200 g 300 g

No. 5

Fish fillets with sauce (initial temp

Fish 5°C Sauce 20°C)

No. 6

Jam (initial temp 20°C)

Unit) / UTENSILS

200 - 1000 ml Cup or bowl (for more than 200 ml) & microwave plastic wrap

0,1 - 0,8 kg Bowl & lid

0,1 - 0,3 kg Big bowl & lid

250 ml 450 ml 650 ml

0,1 - 0,3 kg Big bowl & lid

250 ml 550 ml 800 ml

0,4-1,6 kg* fish: 0,2 - 0,8 kg sauce: 0,2 - 0,8 kg Deep casserole dish and microwave plastic wrap * Total weight of fish

and sauce

0,5 - 1,5 kg* 3,5 l casserole dish * Total weight of fruit

and jelly sugar

PROCEDURE

• Cover with microwave plastic wrap.

• Place the bowl in the border of the turntable.

• After cooking, stir and let stand covered for approx. 2 mins.

NOTE: If you do not use plastic wrap with

holes, pierce the wrap 5 times (for bowl) or twice (for cup)with a fork.

• Cut into small pieces, e.g. strips, cubes or slices.

• Add the required amount of water (1 tbsp per 100 g).

• Cover with a lid.

• After cooking, stir and let the food stand for approx. 2 mins.

• Place in a big bowl and add boiling water.

• Cover with a lid.

• Place the bowl in the center of the turntable.

• When the oven stops and the audible signals sound, stir.

• When the oven stops and the audible signals sound, stir again.

• After cooking, let stand, covered for approx. 10 mins.

• Place in a big bowl and add boiling water.

• Cover with a lid .

• Place the bowl in the center of the turntable.

• When the oven stops and the audible signals sound, stir.

• When the oven stops and the audible signals sound, stir again.

• After cooking, let stand, covered for approx. 2-3 mins.

• Put the fish fillets in a quiche dish with the thin ends towards the centre.

• Spread prepared sauce on fish fillet.

• Cover with microwave plastic wrap.

• After cooking let stand, covered for approx. 2 minutes.

For sauce recipes, see page GB-26.

• Follow quantity in recipes on page GB-27.

• Defrost frozen fruits before cooking.

• No cover.

• When the oven stops and the audible signals sound, stir.

• When the oven stops and the audible signals sound again, mash or just stir.

• After cooking, fill into well cleaned glasses and cover with a twist-off-lid or with preserving film.

NOTE: Use a big casserole dish to prevent the

food from spilling over.

GB-25

RECIPES FOR SENSOR COOK No. 5

“FISH FILLETS WITH SAUCE”

Fish fillet with sauce - Cod fish fillet Provençal

Ingredients

20 g butter 100 g mushrooms cut in slices 1 clove garlic (crushed) 50 g spring onion 1 tin (825 g) tinned tomatoes without juice, drain well 1 tsp lemon juice 2 tbsp tomato ketchup ½-1tsp dried basil, salt and pepper 800 g cod fish fillet

Preparation

1. Cook butter, mushrooms, onions and garlic together in a deep casserole dish for 3-4 mins. on 100 P.

2. Mix tomatoes, lemon juice, ketchup, basil, salt and pepper.

3. Place fish fillet on the vegetables and cover with sauce and some vegetables. Cover with microwave plastic wrap.

4. Cook on SENSOR COOK No. 5 “Fish fillets with sauce”.

Fish fillet with Leek and Cheese-sauce

Ingredients

50 g butter 175 g spring onion ½ tsp dried Marjoram 40 g flour 500 ml milk 100 g grated Gruyere, salt, pepper 1 tbsp chopped parsley 800 g fish fillet (e.g. coal fish)

Preparation

1. Put butter, onions and Marjoram in a casserole and heat for 3-4 mins on 100 P.

2. Stir in the flour and add the milk. Stir to a smooth sauce.

3. Cook for 3-4 mins on 100 P uncovered.

4. Stir in the cheese, season to taste.

5. Place the fish fillet in a deep casserole dish and pour the sauce over it. Cover with microwave plastic wrap.

6. Cook on SENSOR COOK No. 5 “Fish fillets with sauce”.

7. After cooking take out the fish and stir the sauce well.

NOTES:

1. These indications are for 1,6 kg. If you want to cook less than 1,6 kg you have to adjust (reduce) the ingredients for the sauce and also the cooking time for the preparation of the sauce.

2. If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish after cooking and stir in some sauce thickening powder (please follow manufacturer’s instructions).

Fish fillet with Piquant sauce

Ingredients

1 tin (825 g) canned tomatoes, drain 1 tin (280 g) corn 2-3 tsp chilli sauce 40 g onion, finely chopped 3 tsp red wine vinegar ¼ tsp mustard 1 spice thyme 1 spice cayenne pepper 800 g fish fillet (e.g. rosefish)

Preparation

1. Mix ingredients for the sauce.

2. Place fish fillet (e.g. Rosefish fillet) in a deep casserole dish and spread the sauce on fish fillet. Cover with microwave plastic wrap.

3. Cook on SENSOR COOK No. 5 “Fish fillets with sauce”.

Fish fillet with Curry sauce

Ingredients

40 g butter 30 g chopped almonds 1-2 tbsp curry powder 30 g flour (wholemeal) 40 g raisins 200 g pineapple (small pieces) 125 ml broth 125 ml pineapple juice 150 g sour cream 100 g peas (frozen), salt, pepper 800 g fish fillet (coal fish)

Preparation

1. Heat butter, almonds and curry covered for 1-2 mins on 100 P.

2. Add the flour and stir very well.

3. Add raisins, pineapple, pineapple juice, broth and cream, stirring continuously.

4. Cook covered for 2-3 mins. on 100 P and stir after cooking.

5. Add the peas and stir.

6. Season with salt and pepper.

7. Place the fish in a deep casserole dish and pour over the sauce. Cover with microwave plastic wrap.

8. Cook on SENSOR COOK No. 5 “Fish fillets with sauce”.

ESPAÑOLENGLISH

GB-26

RECIPES FOR SENSOR COOK No. 6 “JAM”

Kiwi - Banana Jam

Ingredients

525 g Kiwi 225 g Banana 250 g Jelly sugar (preserving sugar with pectin, 1 sugar : 3 fruits)

Preparation

1. Peel kiwis and bananas and cut into small pieces.

2. Mix the fruits with preserving sugar with pectin and fill into an oval 3,5 l-glass form (pyrex).

3. Cook on SENSOR COOK No. 6 "Jam".

4. After cooking fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

Raspberry Jam

Ingredients

750 g Raspberries 250 g Jelly sugar (preserving sugar with pectin, 1 sugar : 3 fruits)

Preparation

1. Mix raspberries with preserving sugar with pectin and fill into an 3,5 l-glassform (pyrex).

2. Cook on SENSOR COOK No. 6 "Jam".

3. After cooking fill into well cleaned glasses and cover with twist- off-lid or with preserving film.

Nectarine Jam

Ingredients

667 g Nectarines 3 tbsp. Lemon juice 333 g Jelly sugar (preserving sugar with pectin, 1 sugar : 2 fruits) 4 tbsp. Orange liqueur (for ex. Coitreau)

Preparation

1. Cut nectarines into small pieces.

2. Put them into an oval 3,5 l-glassform (pyrex).

3. Mix them with lemon juice and preserving sugar with pectin.

4. Cook on SENSOR COOK No. 6 "Jam".

5. After cooking add orange liqueur, fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

Mixed Berries Jam

Ingredients

667 g Mixed berries (blackberry, blueberry, raspberry, currant, strawberry) 333 g Jelly sugar (preserving sugar with pectin, 1 sugar : 2 fruits)

Preparation

1. Fill mixed berries and preserving sugar with pectin into an oval 3,5 l-glassform (pyrex) and mix them.

2. Cook on SENSOR COOK No. 6 "Jam".

3. After cooking fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

NOTE:

1. Please follow the instructions in the SENSOR COOK chart on page GB-25.

2. These instructions are for 1,0 kg. If you want to cook other weights, adjust the ingredients.

GB-27

POTATO/INSTANT ACTION

The POTATO/INSTANT ACTION functions automatically work out the correct cooking mode and cooking time of the foods illustrated below.

POTATO keys

INSTANT ACTION keys

3 4

What you need to know when using POTATO/INSTANT ACTION :

1. Input the menu by pressing the desired key. The POTATO/INSTANT ACTION can only be input within 3 minutes after cooking completion, closing the door or pressing the STOP key.

2. To increase the weight press the selected key until the desired weight is displayed. Enter the weight of the food

only. Do not include the weight of the container.

For food weighing more or less than the weights/quantities given in the cooking charts, cook using manual

operation.

3. The programmed cooking times are average times. If you want to alter the cooking times of POTATO/ INSTANT ACTION, use the LESS (

For best results use the cooking chart instructions.

4. The oven will start to cook instantly after the weight has been input.

WARNING: The oven cavity, door, outer cabinet, accessories and dishes will become very hot,

NOTES:

When manipulation is required (eg: to turn food over) the oven will stop and the audible signal will sound, the display will show the necessary action. To continue cooking, press the temperature of the food will vary according to its initial temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking time. Always refer to the cooking charts given in the cookery book section.

Example: Suppose you want to cook 200 g of French Fried Potatoes (Thick type).

1. Choose the menu and quantity by pressing

the FRENCH FRIED POTATO key once.

always use thick oven gloves when removing the food or turntable from the oven to prevent burns.

▼ ) or MORE ( ▲ ) keys before pressing any key (see page GB-19 for details).

POTATO keys 1 Boiled Potatoes/Jacket Potatoes 2 French Fried Potatoes

INSTANT ACTION keys 3 Roast Chicken 4 Roast Pork

5 Chicken Legs 6 Pastry Dishes

7 Cake 8 Gratin

(START)/+1min key. The final

ESPAÑOLENGLISH

The oven will instantly begin to cook.

NOTE: Please refer to the menu label for list of POTATO/INSTANT ACTION menus and weight ranges.

GB-28

POTATO CHART

KEY MENU WEIGHT (Increasing

Boiled/Jacket Potatoes (initial temp 20°C)

French Fried Potatoes (recommended for conventional ovens) (initial temp -18°C)

Unit) / UTENSILS

0,1 - 0,8 kg (100 g) Bowl & lid

0,2 - 0,4 kg (50 g) Flat round gratin dish or Flan dish & high rack

INSTANT ACTION CHART

KEY MENU WEIGHT (Increasing

Roast Chicken (initial temp 5°C)

Ingredients for 1,2 kg roast chicken: ½ tsp salt and pepper, 1 tsp sweet paprika, 2 tbsp oil.

Roast Pork (initial temp 5°C)

Ingredients for 1 kg rolled lean pork: 1 crushed garlic clove, 2 tbsp oil, 1 tsp sweet paprika, a little cumin powder, 1 tsp salt.

Chicken legs (initial temp 5°C)

Ingredients for 1 kg (5 pieces) chicken legs: 2 tbsp oil, ½ tsp salt, 1 tsp sweet paprika, 1 tsp rosemary

Unit) / UTENSILS

0,9 - 2,0 kg (100 g) Low rack

0,6 - 2,0 kg (100 g) Low rack

0,2 - 1,0 kg (0,2 - 0,3 kg: 50 g 0,3 - 1,0 kg: 100 g) High rack

PROCEDURE

• Peel the potatoes and cut them into similar sized pieces, if necessary. (approx. 50 - 80 g each)

• Put them in a bowl.

• Add the required amount of water (2 tbsp. per 100 g) and add a little salt.

• Cover with lid.

• When the audible signals sound, stir and recover.

• After cooking, let stand for 1-2 minutes.

• Place the french fried potatoes in a flan dish on the high rack.

• When the audible signals sound, turn over.

• After cooking, remove from the flan dish and serve on a plate.

• Season with salt as desired.

NOTE: Use the LESS (

french fried potatoes.

• Mix the ingredients and spread on chicken.

• Pierce the skin of the chicken.

• Put the chicken breast side down on the low rack.

• When the audible signals sound, turn the chicken over.

• After cooking, let stand for approx. 3 minutes.

• Using lean rolled roast pork is recommended.

• Mix all ingredients and spread them on the pork.

• Place the pork on the low rack.

• When the audible signals sound, turn the food over.

• After cooking, let stand, wrapped in aluminium foil for approx. 10 minutes.

• Mix the ingredients and spread on chicken legs.

• Pierce the skin of the chicken legs.

• Put the chicken legs on the high rack with the thin ends towards the centre.

• When the audible signals sound, turn the food over.

• After cooking, let stand for approx. 3 minutes.

▼ ) key for cooking thin

PROCEDURE

GB-29

INSTANT ACTION CHART

KEY MENU WEIGHT (Increasing

Pastry Dishes (initial temp 20°C)

NOTE: The tin gets very hot during cooking.

To avoid burning yourself, use oven gloves when removing it from the oven.

Cake (initial temp 20°C) e.g. Carrot cake, Gugelhupf, Apple cake with Calvados

Gratin (initial temp 20°C) e.g. Courgette-pasta gratin, Broccolipotato-gratin with mushrooms

Unit) / UTENSILS

1,0 - 1,7 kg (100 g) Square tin e.g. Fresh Pizza 1,0 - 1,2 kg Leek Tart 1,3 kg Onion Gateau 1,7 kg

0,5 - 1,5 kg (100 g) Baking tin and saucer Low rack

0,5 - 2,0 kg (100 g) Shallow, oval or round gratin dish Low rack

• Prepare the pastry dishes referring to pages GB-30-31.

• Preheating is programmed for this menu, leave turntable in the oven during preheating and cooking.

• After preheating, place prepared square tin in the shelf rail (rail 2) in the oven.

• When the audible signals sound, remove the square tin and rotate it 180° and place in the shelf rail (rail 2) again.

• After cooking, remove from square tin and serve on a plate.

• Prepare the cook referring to page GB-69 or 71.

• Put a saucer upside down on the low rack and place the baking tin on it.

• After baking, let stand for approx. 10 minutes.

• Remove the cake from the container.

• Prepare the gratin referring to page GB-61 or 63.

• Place the gratin dish on the low rack.

• After cooking, let stand, covered with aluminium foil for approx. 5 - 10 minutes.

PROCEDURE

RECIPES FOR INSTANT ACTION “PASTRY DISHES”

ONION GATEAU

Utensils: Bowl with lid (3 l capacity) Square tin greaseproof paper

Ingredients - for the dough 375 g Flour

30 g Yeast 1 Egg 125 ml Milk ½ tsp. Salt 75 g Butter

Ingredients - for the topping 650-700 g Onions

100 g Streaky bacon 30 g Butter Cheyenne pepper 3 Eggs 200 g Soured cream ½ tsp. Salt

Preparation

This recipe makes approx. 1,7 kg.

1. Prepare from the mentioned ingredients a yeast dough. Cover the dough with heat-resistant film or a damp tea-cloth and allow to rise. Cook for 20 minutes on CONVECTION 40°C.

2. Peel and dice the onions and the streaky bacon. Place the butter, the onions and bacon in a bowl, cover and braise for 8-12 minutes on 100 P. Pour away the liquid.

After cooking cool the mixture and blend the eggs,

soured cream and salt into the mixture.

3. Choose INSTANT ACTION “Pastry Dishes” preheating is programmed. The oven will preheat.

4. Spread the mixture evenly over the pastry case. Let the dough rise again before baking.

5. After preheating, place the square tin on the shelf rail (rail 2) and press start.

6. When the audible signals sound and the oven stops, rotate the square tin by 180°.

ESPAÑOLENGLISH

GB-30

RECIPES FOR INSTANT ACTION “PASTRY DISHES”

LEEK TART

Utensils: Bowl with lid (3 l capacity) Square tin greaseproof paper

Ingredients - for the dough 150 g Wholemeal flour

120 g Rye flour (type 1150) (you can use normal flour type 405 instead) 4 tsp. Baking powder (12 g) 1 Egg 125 g Low fat yoghurt 1 ½ tbsp. Vegetable oil ½ tsp. Salt

Ingredients - for the topping 450 g Leek, cut into rings

3 tbsp. Water Salt 1 pinch Curry powder 150 g Soured cream 3 Eggs 2 tbsp. Wholemeal flour Herb salt Pepper 1 pinch Nutmeg 1 tsp. Parsley, chopped finely 1 tsp. Chives, chopped into small rings 1 tsp. Dill, chopped finely 100 g Grated Emmenthal cheese

PIZZA

Utensils: Square tin greaseproof paper

Ingredients - for the dough 230 g Flour

20 g Yeast 1 tsp. Sugar Salt 4 tsps. Oil 135 ml Lukewarm water

Ingredients - for the topping 250 g Tinned tomatoes, mashed

Basil, Oregano, Thyme, Salt, Pepper 250 g Topping as desired e.g. Pepper, Salami,

Mushrooms etc.

100 g Grated cheese

Preparation

This recipe makes approx. 1,3 kg.

1. Place leek and water in a bowl. Cover and cook for 5-8 minutes on 100 P. Drain, add salt and curry powder to taste. Choose INSTANT ACTION “Pastry Dishes” will preheat.

2. Mix the flour and the baking powder. Add the egg, the yoghurt, oil and the salt. Blend together using the kneading hook on a hand-held blender.

3. Line the square tin with greaseproof paper. Roll out the dough and place inside the tin. Raise the rim by about 1 cm.

4. Stir the soured cream, eggs and flour together. Season with herb salt, pepper, nutmeg and herbs. Mix in the grated cheese.

5. Blend the mixture into the leek and spread it evenly over the pastry case.

6. After preheating, place the square tin on the shelf rail (rail 2) and press start.

7. When the oven stops and the audible signal sounds, rotate the square tin by 180°.

Preparation

This recipe makes approx. 1,0 kg.

1. Dissolve the yeast in lukewarm water.

2. Place the flour in a bowl and make a well in the centre. Add the yeast mixture to the flour and stir in gradually. Add salt and oil. Knead well.

3. Cover the dough with heat-resistant film or a damp tea-cloth and allow it to rise. Cook for 20 minutes on CONVECTION 40°C.

4. Choose INSTANT ACTION “Pastry Dishes” preheating is programmed. The oven will preheat. Line the square tin with greaseproof paper. Roll out the dough and place inside the tin.

5. Cover the dough with the tomatoes. Season to taste and cover with the desired topping. Finally spread over the grated cheese.

6. After preheating, place the square tin on the shelf rail (rail 2) and press start.

7. When the oven stops and the audible signal sounds, rotate the square tin by 180°.

, preheating is programmed. The oven

GB-31

RECIPES FOR USING SQUARE TIN/SHELF

TURKEY BREAST IN ONION-CREAM SAUCE

Total Cooking time: 26-28 minutes Utensils: Square tin

Ingredients

1000 g Turkey breast (9 pieces) 1 bag Onion soup mixture (dried, 1 bag for 750 ml) 500 ml Cream 200 g Mushrooms, sliced 9 slices Processed cheese

LASAGNE AL FORNO

Total Cooking time: 44-49 minutes Utensils: Bowl with lid (3l capacity) Rectangular gratin dish (35x29 cm) Square shelf

Ingredients

600 g Tinned tomatoes 100 g Onion, finely chopped 100 g Ham, finely cubed 1 Clove of garlic, crushed 500 g Minced meat (beef) 4 tsps. Mashed tomato Salt, Pepper Oregano, Thyme, Basil 450 g Cream (crème fraiche) 300 ml Milk 100 g Grated Parmesan cheese 3 tsp. Mixed chopped herbs 2 tsp. Olive oil Salt, Pepper, Nutmeg 1 tsp. Vegetable oil to grease gratin dish 250 g Lasagne verde 2 tbsp. Grated Parmesan cheese 1 tbsp. Butter

Preparation

1. Preheat the oven to 200°C.

2. Cut the turkey breast into similar sized pieces (9) and place on the square tin.

3. Mix together the dried onion soup with the cream (don’t add water). Add the sliced mushrooms. Pour over the meat and finally cover with the cheese slices.

4. Place the square tin on the shelf rail (rail 2) in the oven and cook for 26-28 minutes on CONVECTION 200°C.

5. After half of cooking time rotate the square tin by 180°.

Preparation

1. Cut the tomatoes into slices, mix with the ham and onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on for 12-14 minutes on MICROWAVE 100 P. Stir after half of cooking time.

2. Mix the cream with the milk, Parmesan cheese, herbs, oil and spices.

3. Preheat the oven to 230°C.

4. Grease the gratin dish and cover the bottom of the dish with about of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butterflakes on top and cook on the square shelf on the shelf rail (rail 2) for 32-35 minutes on CONVECTION 230°C.

After cooking, let the lasagne stand for approx.

5-10 minutes.

ESPAÑOLENGLISH

ROQUEFORTTOAST

Total Cooking time: 18-20 minutes Utensils: Square tin

Ingredients

9 Slices of bread for toasting butter 9 Slices of cooked ham 9 Half pears (tinned) 9 tsp. Cranberry jam 200 g Roquefort cheese

Preparation

1. Preheat the oven to 220°C.

2. Toast the bread and spread with butter.

3. Place one slice of ham on each slice of bread.

4. Slice the pears and place them partly overlapping on the ham. Put 1 tsp cranberry jam on each toast.

5. Cut the Roquefort in pieces and spread on the toasts.

6. Place on the square tin and cook on the shelf rail (rail 1) for 18-20 minutes on CONVECTION 220°C. After half of cooking time rotate the square tin by 180°.

GB-32

RECIPES FOR USING SQUARE TIN/SHELF

GYPSY’S ARM ROLL

Total Cooking time: 22-24 minutes Utensils: Square tin greaseproof paper

Ingredients - for the dough 4 Eggs

125 g Sugar 125 g Flour 1 tsp. Baking powder (3 g)

Ingredients - for the topping 250 ml Milk

1 Stick of cinnamon The peel of a lemon 75 g Sugar 2 tbsps. Starch-flour (20 g) 2 Egg yolks 2 tbsps. Icing sugar (20 g)

LINZER BISCUITS

Total Cooking time: 10-11 minutes Utensils: Square tin Square shelf Bottom of a round baking tin (28 cm) greaseproof paper

Preparation

1. Cream the eggs and sugar using the hand-held blender, until it is frothy with air bubbles. Mix the flour and baking powder and sift over the egg and sugar mixture, then fold in carefully. Preheat the oven to 180°C.

2. Line the square tin with greaseproof paper, fill with the cake mixture and bake on the shelf rail (rail 2) for 18-20 minutes on CONVECTION 180°C. After half of cooking time rotate the square tin by 180°, and press again start key.

3. Turn out the cake onto a damp tea-cloth onto which you have sprinkled sugar. Carefully remove the greaseproof paper and immediately roll the cake up using the tea-cloth to assist you.

4. Place 200 ml of the milk with the cinnamon stick, lemon peel and sugar into the bowl, cover and heat for about 2 minutes on MICROWAVE 100 P.

5. Mix the rest of the milk with the starch-flour and the egg yolk. Take the lemon and cinnamon out of the milk, and stir in the starch-flour mixture. Cover and cook. Stir half-way through and at the end of cooking. Cook for 2 minutes on MICROWAVE 100 P.

6. Unroll the cake, brush on the cream mixture and then carefully roll it up again. Dust with icing sugar.

Preparation

1. Prepare the biscuits referring to page GB-72.

2. Preheat the oven to 200°C.

3. Line the square tin and the bottom of the baking tin with greaseproof paper. Place 20 biscuits on the square tin and 12 pieces on the round baking tin. Place the square tin on the shelf rail (rail 2) and the square shelf with the round baking tin on the shelf rail (rail 1) and bake for 10-11 minutes on CONVECTION 200°C.

Prepare the remaining dough in the same way.

GB-33

CARE AND CLEANING

CAUTION: DO NOT USE COMMERCIAL OVEN CLEANERS, STEAM CLEANERS, ABRASIVE, HARSH CLEANERS, ANY THAT CONTAIN SODIUM HYDROXIDE OR SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN.

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

CLEAN THE OVEN AT REGULAR INTERVALS AND REMOVE ANY FOOD DEPOSITS - Keep the oven clean, or the oven could lead to a deterioration of the surface. This could adversely affect the life of the appliance and possibly result in a hazardous situation.

Oven exterior

The outside of your oven can be cleaned easily with mild soap and water. Make sure the soap is wiped off with a moist cloth, and dry the exterior with a soft towel.

Oven controls

Open the door before cleaning to de-activate the oven controls. Care should be taken when cleaning the oven control. Using a cloth dampened with water only, gently wipe the panel until it becomes clean. Avoid using excessive amounts of water. Do not use any sort of chemical or abrasive cleaner.

Oven Interior

1. For cleaning, wipe any splatters or spills with a soft damp cloth or sponge after each use while the oven is still warm. For heavier spills, use a mild soap and wipe several times with a damp cloth until all residues are removed. Built-up splashes may overheat and begin to smoke or catch fire, and cause arcing. Do not remove the waveguide cover.

2. Make sure that mild soap or water does not penetrate the small vents in the walls which may cause damage to the oven.

3. Do not use spray type cleaners on the oven interior.

4. Heat up your oven regularly by using the convection and grill, refer to “Heating without food” on page GB-13. Remaining food or fat splashed can cause smoke or bad smell.

Accessories

The accessories should be washed in a mild washing up liquid solution and dried. They are dishwasher safe.

SPECIAL NOTE for TURNTABLE SUPPORT

After cooking, always clean the turntable support, especially around the rollers. These must be free from food splashes and grease. Built-up splashes or grease may overheat and cause arcing, begin to smoke or catch fire.

roller

Door

To remove all trace of dirt, regularly clean both sides of the door, the door seals and adjacent parts with a soft, damp cloth. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

NOTE: Keep the waveguide cover and accessories clean at all times. If you leave grease or fat in the cavity or accessories, it may overheat, cause arcing, smoke or even catch fire when next using the oven.

ESPAÑOLENGLISH

GB-34

SERVICE CALL CHECK

PLEASE CHECK THE FOLLOWING BEFORE CALLING FOR SERVICE.

1. Power Supply

Check the power plug is properly connected to a suitable wall outlet. Check the line fuse/circuit breaker is functioning properly.

2. When the door is opened, does the oven lamp light? YES _________ NO ________

3. Place a cup of water (approx. 150 ml) in the oven and close the door securely.

Set the cooking mode to microwave cooking mode. Programme the oven for one minute on 100 P power and start the oven. Does the oven lamp light? YES _________ NO ________ Does the turntable rotate? YES _________ NO ________ NOTE: The turntable turns in either direction. Does the ventilation work? YES _________ NO ________ (Place your hand over the ventilation openings and check for air flow.) After 1 minute does the signal sound? YES _________ NO ________ Does cooking in progress indicator go off? YES _________ NO ________ Is the water warm after the above operation? YES _________ NO ________

4. Take the cup out of the oven and close the door.

Set the GRILL cooking mode After 3 minutes does the grill heating element become red? YES _________ NO ________

5. Set the CONVECTION cooking mode

Is the inside of the oven hot after 3 minutes? YES _________ NO ________

If you answer “NO” to any of the above questions, call a Service Technician appointed by SHARP and report the results of your check. See inside back cover for details of address.

IMPORTANT: If the display shows nothing even if the power plug is properly connected, the energy save mode should carry on. To release it, open and then close the oven door. See page GB-9.

NOTES:

1. In 100 P, 90 P, 80 P microwave power level, output power will gradually be reduced to avoid overheating.

2. If you cook the food over the standard time with only the same cooking mode, the power of the oven will lower

automatically to avoid overheating. (The microwave power level will be reduced and the grill heating elements will begin to light on and off.)

for 3 minutes.

for three minutes at 250°C.

Cooking mode Standard time

Grill cooking 15 min. Dual Conv.

(60 P microwave power) Dual Grill

(80 P microwave power)

3. After cooking, and opening the door, “NOW COOLING” may appear on the display. Also, when you press the STOP key and open the door during cooking, the cooling fan will run; you may, therefore, feel air blowing from the ventilation openings.

Micro - 15 min.

Micro - 15 min. Grill - 15 min.

GB-35

WHAT ARE MICROWAVES?

Microwaves are electromagnetic waves, similar to radio and TV-waves. Microwaves are generated by a magnetron inside the microwave oven and cause the water molecules in food to vibrate. This causes friction, which in turn generates heat, which then thaws, heats or cooks your food. The secret of the shorter cooking time is that microwaves enter your food from all sides. Energy is used optimally. In comparison with a stove, the energy used on a burner reaches the food only through the hot plate and the cooking pot. This “detour” loses a lot of energy.

FEATURES OF MICROWAVES

Microwaves penetrate all non-metal objects, like glass, porcelain, ceramics, plastic, wood or paper. This is why

microwaves do not heat these materials. Cookware is heated only indirectly through the heat of the food. Foods absorb microwaves and heat up. Microwaves cannot penetrate material made of metal because metal reflects microwaves. Therefore, objects made of metal are not usually suitable for use in a microwave. There are some exceptions to this rule, where you may use this exact attribute. You might cover certain areas of some foods with aluminum foil during thawing or cooking. This way you can avoid areas that are too warm or too hot or overcooked. Please remember the following notes.

WHAT YOUR NEW COMBI-MICROWAVE OVEN CAN DO

MICROWAVE OPERATION

By using microwaves in your new combi-microwave oven, you can quickly heat individual servings or drinks, or melt butter or chocolate in a very short time. The microwave is also exceptionally well suited for thawing foods. In many cases it is beneficial to combine microwaves with hot air or the grill. This enables you to cook and brown your foods in a short time. Compared to conventional roasting, the cooking time is usually much shorter.

COMBI OPERATION (MICROWAVE WITH HOT AIR OR GRILL)

By joining two different modes of operation, the benefits of your microwave oven will improve functionality. You may choose between

• Microwave + Hot air (ideal for roasts, poultry,

casseroles, pizza, bread and cakes) and

• Microwave + Grill (ideal for quick-fried, roasts,

poultry, chicken drum sticks, shish kabobs, cheese

toast and “au gratin”). By using the combi operation you can cook and brown foods simultaneously. One benefit is that the hot air or the heat of the grill element will quickly seal the pores of the food's outer surface. Microwaves ensure a short cooking time. The food will stay moist on the inside and be crunchy brown on the outside.

HOT AIR OPERATION

You can also use hot air without the microwaves. The result will be just like in a conventional hot air stove. Circulating air quickly heats the outer surfaces of your food. Meat, for example, will stay moist and your food will not dry out. This sealing process ensures that your foods will stay tasty and cook faster than regular stoves with top and bottom heating elements.

GRILL OPERATION

Your new microwave oven is equipped with a quartz grill located on the ceiling of the cooking chamber. Just like any conventional grill, it can be used without the microwaves. You can quickly brown or grill foods. This is especially suitable for steaks, cutlets or gratinating foods.

ESPAÑOLENGLISH

GB-36

SUITABLE COOKWARE

COOKWARE SUITABLE FOR MICROWAVE OPERATION

GLASS AND GLASS-CERAMIC

cause the ceramic to shatter. If you are not sure whether your cookware is suitable for use in a microwave, please do a suitability test. See Page GB-38.

PORCELAIN

In general, porcelain is very suitable. Be sure that your porcelain does not contain any metal or gold or silver plating.

PLASTIC

PAPER DISHWARE

Heat resistant, microwave-safe paper dishware is also suitable. Please note the manufacturer’s instructions.

PAPER TOWELS

will contain splatters from greasy foods.

Heat-resistant glassware is very suitable. You can observe the cooking process from all sides. It cannot contain any metal (e.g. lead crystal) or a metal coating (e.g. gold frame, china blue).

CERAMIC

In general, ceramic is very suitable. Ceramic must be glazed because moisture can penetrated the ceramic if it is unglazed. In a microwave oven, this moisture will heat up and can

Heat resistant, microwave-safe plastic ware is suitable for thawing, heating and cooking. Please note the manufacturer’s instructions.

can be used to absorb excess moisture in short heating processes, e.g. for bread or breaded items. Put the paper towel between the food and the turning plate. The surface of your food will stay dry and crunchy. Covering the food with paper towels

MICROWAVE FOIL

or heat resistant foil is suitable for covering or wrapping foods. Please note the manufacturer’s instructions.

ROASTING BAGS

can be used in the microwave oven. Metal clips are

METAL

should not be used, because the microwaves cannot

Small metal spikes and aluminum bowls (e.g. in readyto-serve meals) can be used. They must be small in relation to the food, e.g. the food

walls of the cooking chamber, otherwise they can be damaged by possible sparks.

DO NOT USE DISHES WITH METAL PLATING,

or metal parts, e.g. screws, bands or handles.

not suited to close such bags, as they might cause the foil to melt. Use kitchen string to close these bags and pierce the bag with a fork. Do not use foils that are not heat resistant, e.g. cling film, in your microwave.

penetrate it and can therefore not reach your foods. There are some exceptions: Narrow strips of aluminum foil can be used to cover parts of food, so that these parts do not thaw or cook too fast (e.g. the wings of a chicken).

must fill the aluminum bowl at least

to ¾. We recommend transferring such foods to dishes suitable for use in a microwave. When using aluminum bowls or other metal dishes, you must keep a minimum distance of about 2.0 cm to the

GB-37

SUITABLE COOKWARE

SUITABILITY TEST

on top of or next to the dish. Turn the microwave oven on for 1 to 2 minutes at 100P power. If the dish stays cool or at room-temperature, it is suitable for use in the microwave oven. Do not use this test for plastic dishware as it might melt.

If you are not sure whether your dishes are suitable for the use in a microwave, please do the following test: Place the dish into the microwave oven. Place a glass vessel filled with 150 ml of water

COOKWARE SUITABLE FOR MICROWAVE OPERATION

In general, heat resistant microwave dishes, e.g. made of porcelain, ceramic or glass, are also suitable for the combi operation (microwave and hot air, microwave and grill). Please remember that the hot air or the grill will also heat up your dish. Plastic dishware and foil

BEFORE YOU BEGIN…

To make the use of your microwave as easy as possible, please read the following notes and tips: Only turn your microwave on when food is placed inside the cooking chamber.

ENTER THE TIME

Times for thawing, heating and cooking are usually much shorter than in a conventional stove or oven. Please adhere to the times recommended in this cookbook. You should enter a shorter time rather than a longer one. After cooking, test for doneness. It is better to add some time after testing for doneness than to overcook the food.

INITIAL TEMPERATURE

The time required to thaw, heat or cook a food are dependent on the initial temperature of the food. Frozen or refrigerated foods, for example, require a longer heating time than foods at room temperature. For heating and cooking of foods, we assume normal storage temperature (refrigerator temperature, about

are not suitable for combi-operation. Do not use paper towels or baking parchment. It could overheat and ignite.

METAL

should not be used. Exceptions are coated backing pans, which allow the outer surface of the food, e.g. bread or cakes, to brown. Please remember the notes for cookware suitable for microwave operation. If sparks develop, put heat resistant insulating material, e.g. small porcelain plate, between the metal object and the grill. If sparks develop, do not use such materials for cooking in COMBI OPERATION

COOKWARE SUITABLE FOR HOT AIR AND GRILL OPERATION

For cooking with hot air or grill without microwave operation, you may use any dish that is suitable for use in a conventional stove or grill.

TIPS AND TECHNIQUES

5°C, room temperature about 20°C). We assume a temperature of -18°C for thawing frozen foods. Popcorn must only be made in special popcorn containers suitable for use in microwave. Adhere exactly to the manufacturer’s instructions. Do not use

cause such vessels to explode. (Exception: Canning/ Preserves).

regular paper containers or glass cookware. Do not cook Eggs in their shell. Pressure will build inside the shell, which could lead to an explosion of the egg. Pierce the egg yellow with a fork prior to cooking. Do not heat oil or grease used for frying in the microwave. The oil temperature cannot be controlled. The oil could splatter. Do not heat closed vessels, like jars or cans. The pressure could

ESPAÑOLENGLISH

GB-38

TIPS AND TECHNIQUES

ALL STATED TIMES…

are guidelines, which vary depending on initial temperature, weight and consistency (water or oil content, etc.) of the foods.

SALT, SPICES AND HERBS

Foods cooked in the microwave retain their flavor better than foods cooked by conventional methods. Use salt sparingly and salt your foods only after cooking. Salt will retain fluid and dry out the surface. Herbs and spices can be used as usual.

TEST FOR DONENESS:

Foods can be tested for doneness just like when used with conventional methods:

• Food thermometer: After cooking or heating, every food has a certain interior temperature. This temperature can be measured with a food thermometer.

• Fork: Fish can be tested with a fork. If the fish meat is no longer translucent and easily detaches from the fish bones, the meat is done. If it is overdone, it is dry and tough.

• Wood picks: Cake and bread can be tested for doneness by using a wooden pick. Insert the wood stick and pull it out. If it remains clean and dry, the food is done.

DETERMINING COOKING TIME WITH A FOOD THERMOMETER

When food is cooked, every drink and every food has a certain interior temperature, which indicates that the food is done and the result will be good. You can measure this interior temperature with a food thermometer. The most important temperatures are listed in the temperature table.

TABLE: DETERMINING COOKING TIME

WITH A FOOD THERMOMETER

Drink/Food

Heat drinks (Coffee, Water, Tea, etc.)

Heat milk 75-80°C Heat soups 75-80°C Heat stews 75-80°C Poultry 80-85°C 85-90°C Lamb

Roasted pink 70°C 70-75°C Well-done 75-80°C 80-85°C

Roast beef

Rare 50-55°C 55-60°C Medium 60-65°C 65-70°C Well-done 75-80°C 80-85°C

Pork and veal 80-85°C 80-85°C

ADDING WATER

Vegetables and other foods with high water content can be cooked in their own fluid or with very little additional water. Many vitamins and minerals will remain in the food.

FOODS WITH SKIN OR SHELL

like sausage, chicken, chicken drum sticks, potatoes, tomatoes, apples, egg yolk or similar should be pierced with a fork or a wooden pick. Steam can release without shattering the skin or shell.

GREASY FOODS

Marbled meat and outer, fatty parts cook faster than lean meat. Cover such parts with aluminum foil or place them with the fatty side down.

Interior temperature

after cooking time

is completed

65-75°C

Interior temperature

10 to 15 minutes

of standing time

GB-39

TIPS AND TECHNIQUES

BLANCH VEGETABLES

Vegetables should be blanched prior to freezing. This retains the quality and aroma of the food. Process: Wash and cut the vegetable. Put 250 g vegetables and 275 ml water into a bowl, cover and heat for 3-5 minutes. Put blanched foods immediately into ice water to stop the foods from cooking and allow to drip dry. Seal the blanched vegetables in an airtight container and freeze.

PRESERVING FRUIT AND VEGETABLES

SMALL AND LARGE AMOUNTS

The microwave times are dependent on the amount of food you thaw, heat or cook. This means that small portions will be done faster than large ones. A basic rule is: DOUBLE THE AMOUNT = ALMOST DOUBLE THE TIME HALF THE AMOUNT = HALF THE TIME

HIGH AND FLAT CONTAINERS

Both containers will have the same capacity, but cooking will take longer in the high container than in

ROUND AND OVAL CONTAINERS

Foods in round or oval containers cook more evenly than foods in square containers, because the microwave energy concentrates in corners. The food located in the corner will overcook.

COVERS

Covering your food will help retain moisture and shorten the cooking time. Use a lid, microwave foil

on a conventional stove, it should also be cooked uncovered in the microwave.

Preserving fruits and vegetables using your microwave is quick and easy. Special jars, sealing rings and clamps suitable for microwave use are available. The manufacturers will supply detailed user instructions.

the flat one. We recommend that you use flat containers with a large surface whenever possible. Use high containers only for foods that might boil over, e.g. noodles, rice, milk, etc.

or a cover cap. Foods that should develop a crust, e.g. roast or chicken, should not be covered. Follow this rule: If it should be covered when using a conventional stove, it should be covered in the microwave. If it is cooked uncovered

IRREGULAR SHAPED FOODS

placed on the outside. The food will be cooked more evenly.

STIRRING

Foods must be stirred, because microwaves reach

ARRANGEMENT

Several individual portions, e.g. pudding molds, cups or potatoes, should be placed in a ring-shape on the turntable. Leave some space between portions, so that the microwave energy will penetrate the food from all sides.

TURNING

Medium size parts, like mincemeat and steaks, should be turned over once during the cooking process to shorten the cooking time. Large pieces, like roast and chicken, should be turned over because the topside will receive more microwave energy than the bottom side, it could dry out if it is not turned.

STANDING TIME

Allowing standing time is one of the most important

should be placed with the thicker or more compact side to the outside. Vegetables (e.g. Broccoli) should be placed with the stems toward the outside. Thicker parts will require a longer cooking time and will receive more microwave energy when

the outer areas first. Stirring will even the temperature and the food will be more evenly heated.

rules of microwave cooking. Almost all foods thawed, heated or cooked in the microwave require a short or longer standing time, which allows the equalization of temperature. Fluids then can evenly flow through the food.

ESPAÑOLENGLISH

GB-40

HEATING

• Ready-to-eat meals in aluminum containers should be removed from the container and heated on a plate or a bowl.

• Foods should be covered with microwave foil, plates or cover caps (sold in stores) to prevent the surface from drying out. Drinks should not be covered.

• Remove the lid of tightly closed containers. When cooking fluids like water, coffee, tea or milk, insert a glass stick into the container.

• If possible, stir larger amounts occasionally to even the temperature.

THAWING

The microwave is ideal for thawing foods. Time required for thawing is usually much shorter than when thawing foods with conventional methods. Some tips. Remove the frozen food from its wrapping and put it on a plate.

WRAPPING AND CONTAINERS

Wrappings and containers suitable for use in microwave and also freezing (up to about - 40°C) and heat resistant (up to about 220°C) are very appropriate for thawing and heating foods. You can use such material for thawing, heating and cooking without having to transfer the food to other containers.

COVERS

THE MICROWAVE POWER…

should be set lower rather than higher. This helps you achieve even thawing. If the microwave power is too high, the food surface will be cooked while the interior of the food is still frozen.

Thinner parts should be covered with aluminum foil during thawing. Thawed or warm parts should also be covered with aluminum foil. This prevents that thin parts overheat while thick parts are still frozen.

• All times are listed for foods at a room temperature of 20°C. The heating time will increase slightly for foods at refrigerator temperatures.

• Allow foods to stand for 1-2 minutes after heating to allow the temperature to even out throughout the food (standing time).

• All times are guidelines and can vary depending on initial temperature, weight, water content, fat content and the desired final state of the food.

TURNING/STIRRING

Almost all foods must be turned or stirred once. Parts sticking to each other should be separated as soon as possible and rearranged.

SMALLER AMOUNTS…

twill thaw more evenly and quicker than large amounts. We recommend that you freeze your food in small portions. You can quickly and easily create a whole menu.

DELICATE FOODS,

like tortes, cream, cheese and bread should not be completely thawed. Only the outer surface should be thawed, the rest of the food should thaw at room temperature. This will avoid outer surfaces overheating while inner parts are still frozen.

STANDING TIME…

after thawing food is very important, because the thawing process is finished during this time. In the thawing table you can find standing times for various foods. Thick, compact foods will require a longer standing time than flat or porous foods. If the food is not sufficiently thawed, you can keep thawing it in the microwave or extend the standing time correspondingly. After standing time, foods should be processed as soon as possible and not refrozen.

GB-41

THAWING AND COOKING

In a microwave oven, frozen meals can be thawed and cooked in one process. The table will show you some examples. (See Page GB-44.) Also remember the general notes on “Heating” and “Thawing” of foods.

COOKING OF MEAT, FISH AND POULTRY

• When shopping, make sure that all pieces are as even as possible. This will ensure a good cooking result.

• Thoroughly wash meat, fish and poultry in cold, running water and dry with a paper towel prior to preparation. Process as usual.

• Beef should be well hung and with few tendons.

• The cooking result can vary even with similar size meat pieces. This is, in part, due to the type of food, various fat and water content and also the initial temperature.

COOKING FRESH VEGETABLES

• When shopping, make sure that all pieces are as even as possible. This is very important if you’d like to cook the vegetables in one piece (e.g. potatoes).

• Wash and clean vegetables prior to preparation, then measure and cut the amount required for your recipe.

• Season the food like usual, but salt your foods only after cooking.

• Add about 5 tablespoons of water for each 500 g of vegetables. Fibrous vegetables will require more water.

• Vegetables are usually cooked in a covered bowl. Vegetables with a high water content, e.g. onions or potatoes, can be cooked in a microwave foil without any additional water.

To prepare commercially available frozen meals, please follow the manufacturers instructions as indicated on the package. Usually, the exact cooking times and notes for the preparation in a microwave are listed.

• Larger meat, fish and poultry pieces should be turned once during cooking to ensure more even cooking on all sides.

• After cooking, cover roasts with aluminum foil and let it stand for about 10 minutes (standing time). The roast will continue to cook during this time, i.e. fluid will be evenly distributed, so that less moisture is lost when cutting.

• Stir or turn the vegetable once while cooking.

• After cooking, allow the vegetables to stand for about 2 minutes, so that the temperature will distribute evenly (standing time).

• All times are guidelines and can vary depending on initial temperature, weight and the consistency of the vegetable. The cooking time will be shorter the fresher the vegetables are.

ESPAÑOLENGLISH

GB-42

LEGEND

MICROWAVE OPERATION

Your microwave has 11 power levels. You should select the microwave power according to the guidelines in this cookbook. In general, follow the recommendations on page GB-11.

GRILL OPERATION

Multifunctional use for gratinating or grilled fish, meat and poultry.

HOT AIR OPERATION (CONVECTION)

You may select between 10 Hot Air levels (40°C - 250°C).

COMBI OPERATION (DUAL CONV.) MICROWAVE AND HOT AIR

This type of operation allows you to combine the various microwave power levels 10P to 60P with a temperature (40°C - 250°C).

COMBI OPERATION (DUAL GRILL) MICROWAVE AND GRILL

This type of operation allows you to combine the various microwave power levels 10P to 80P with the Grill.

P = Percentage tbsp = tablespoon

tsp = teaspoon Cup = cupful min = minutes kg = kilogram

desired Hot Air

g = gram pck = package l = Liter sec = seconds ml = milliliter DF = deep frozen cm = centimeter DFC = dry fat content dm. = diameter approx. = approximate

ABBREVIATIONS

GB-43

TABLES

TABLE: THAWING WITH MICROWAVE

Foods

Sausages 300 30 P 3½-4 Place next to each other, turn after ½ of the

Deli meat 200 30 P 2-4 Remove the outermost slices after 1 minute each 5 Whole fish 700 30 P 9-11 Turn after ½ of the thawing time 30-60 Crab 300 30 P 4-6 Turn after ½ of thawing time, remove thawed parts 5 Fish filet 400 30 P 5-7 Turn after ½ of the thawing time 5-10 Whole bread 1000 30 P 8-10 Turn after ½ of the thawing time 15 Cream 200 30 P 2+2 Remove lid: after 2 min. of thawing time put

Butter 250 30 P 2-3 Thaw only for short time 15 Fruit such as

strawberries, raspberries, cherries, plums

To thaw poultry, chicken drumsticks, cutlets, steaks, roast, mincemeat, sliced bread and cream tortes, please use the automatic thawing program.

Foods

Fish filet e.g. Filet “Bordelaise”

Trout, 1 piece 250-300 Single serving plate 400

Vegetables 300 Vegetables 450

Amount

Power

level

Thawing time

-Min-

-g-

250 30 P 2-4 Place evenly next to each other, turn after ½ of the

Process notes

thawing time

into a bowl and thaw further

thawing time

TABLE: THAWING AND COOKING

Setting

Amount

-g-

400 100 P 10-12 -

Cooking

-Min-

Water

Process notes

addition

Remove from package, put into a casserole dish and cover with microwave foil

umrühren

Power

level

100 P 5-6 - Cover 1-2 100 P 6-8 - Cover, stir after 5 minutes Minuten

100 P 6½-8 5 tbsp Cover, stir after ½ of cooking time 2 100 P 8-10 5 tbsp Cover, stir after ½ of cooking time 2

Standing

-Min-

5-10

Standing

-Min-

ESPAÑOLENGLISH

1-2

Foods

Vegetables (e.g. Cauliflower, leek, fennel, broccoli, bell peppers, zucchini)

TABLE: COOKING FRESH VEGETABLES

Amount

300 500

-g-

Power

level

100 P 100 P

Thawing time

-Min-

5-7

8-10

Prepare as usual, cover and stir occasionally

GB-44

Process notes

Water amount

-Tbsp-

5 5

TABLES

TABLE: HEATING DRINKS AND FOODS

Drink/Foods Amount

Drink 1 cup 150 100 P ½-1 Do not cover Single serving plate

(Vegetables, meat and side dishes) Stew, soup 200 100 P 1-2 Cover, stir after heating Side dishes 200 100 P approx.1½ Drip water onto food, cover,

Meat, 1 slice Sausages, 2 pieces 180 40 P 2-2½ Pierce the skin several times Baby food, 1 jar 190 40 P ½-1 Remove lid, stir well after heating and test the

Melt margarine or Butter Melt chocolate 100 40 P approx.3 Stir occasionally Dissolve 6 sheets of gelatin 10 40 P ½-1 Soak in water, squeeze dry and put into a soup

at refrigerator temperature.

TABLE: ROASTING MEAT AND POULTRY

Meat and poultry

Roasts (pork, veal, lamb)

Roast beef medium

Meat loaf 1000

Chicken 1200

Chicken drumsticks

Amount

Setting Power level/

-g-

500

1000

1500

1000

1500

600

Power

-g/ml-

50 P/160°C 50 P/160°C 50 P/130°C 50 P/130°C 50 P/130°C 50 P/130°C

30 P/200°C 30 P/200°C 30 P/200°C 30 P/200°C

60 P/230°C 21-23 Prepare meat for meatloaf (half pork/half

30 P/220°C 30 P/220°C

10 P/230°C 10 P/230°C

level

400 100 P 2½-4 Drip water onto sauce, cover,

200 100 P approx.2 Drip water onto food, cover

50 100 P approx. ½ Cover

temp

Time

-Min-

Cooking

-Min-

8-10 (*) 8-10 17-20 (*) 14-16 28-32 (*) 23-27

17-19 (*) 6-8 25-27 (*) 13-15

17-20 (*) 17-20

11-13 (*) 9-11

Process notes

stir occasionally

temperature

bowl. Stir occasionally

Process notes Standing

Season as desired, put onto the lowest grill, turn after (*)

Season as desired, put onto the lowest grill, position with fatty side down turn after (*)

beef), lay flat into acasserole dish, and cook on the lowest grill rack.

Pierce the chicken skin, season with oil, paprika, salt and pepper, position with breast side down onto the lowest grill rack, turn after (*)

Pierce the chicken skin, season with oil, paprika, salt and pepper, position with skin side down onto the lowest grill rack, turn after (*)

-Min-

GB-45

Dish Amount

Steaks 2 pieces 400

Lamb cutlets 2 pieces

Grill sausages 400

Gratinating

Cheese toast 4 pieces

Frozen snacks Amount

French fries (normal) 250

(thin) 250

“Stone oven” pizza (thin base, pre-baked)

American pizza (thick base, pre-baked)

Baguette sandwiches 250

-g-

300

-g-

300-400

400-500

Setting Power

TABLE: GRILLING, GRATINATING

Cooking

level

50 P ½

Process notes Standing

-Min-

7-9 (*)

Position onto the highest grill rack, turn

4-6

after (*), season after grilling is done

9-12

Position onto the highest grill rack, turn

6-8

after (*), season after grilling is done

7-9 (*)

Position onto the highest grill rack, turn

5-6

after (*)

10-14 Position casserole dish onto the lowest

grill rack Toast and butter the bread, add one slice of

5-7

ham, one slice of pineapple and one slice of melting cheese. Place slice of cheese in the center and position onto the highest grill rack

TABLE: HEATING FROZEN SNACKS

Setting Power level/

temp

60 P 4-5

60 P 3-4

20 P/220°C 10-12 Preheat to 220°C

30 P/220°C 9-11 Preheat to 220°C

20 P/230°C 8-10 Position onto the highest grill rack

Cooking

-Min-

2-4 (*)

3-4

3-5 (*)

3-4

approx.2

Process notes

Place into a flat casserole dish, position onto the highest grill rack, turn after (*)

Position onto the highest grill rack

TABLES

-Min-

ESPAÑOLENGLISH

GB-46

RECIPES

MODIFICATION OF CONVENTIONAL RECIPES

● For microwave operation

If you’d like to modify your favorite recipes to use a microwave, you should note the following: Shorten cooking time by or ½. Use the recipes in this cookbook as a guideline. Foods with a high water content, like fish, meat, poultry, vegetables, fruit, stews and soups, can easily be prepared in the microwave. When cooking foods with a low water content, like plate servings, the food surface should be moistened with water prior to cooking or heating. When adding fluids to raw foods that should be steamed, reduce the amount of fluid listed in the original recipe to . If necessary, add more fluid during cooking. The addition of cooking fat can be greatly reduced. A small amount of butter, margarine or oil is sufficient to add flavor to your foods. The microwave is therefore great for preparing low-fat foods for dieting.

● For combi operation

In general, the same rules apply as for microwave operation. Additionally, please remember the following notes.

1. Use the recipes in this cookbook as a guideline

when selecting the Hot Air temperature. The temperature should not be too high even for long cooking times, since the foods will brown too much on the outside while still being raw on the inside.

2. The microwave power should correspond to the

type of food and the cooking time. Use the recipes in this cookbook as a guideline.

3. If you prepare foods using the combi microwave-

grill operation, you should observe the following: For large, big foods, e.g. pork roast, the microwave time is correspondingly longer than for small, flat foods. It is exactly opposite when using the grill. The closer the food is located to the grill, the faster it will brown. This means that when you prepare large pieces of roast in the combi operation, the grill time might be shorter than for smaller pieces of roast.

4. For cooking in combi operation or with hot air only,

the lowest grill rack is usually used. Use the highest grill rack for grilling, to achieve a faster and more even browning (exception: large, big foods and casseroles should be grilled on the lowest grill rack).

USING THESE RECIPES

● All recipes in this cookbook will make – unless

otherwise noted – 4 portions.

● Recommendations for suitable dishware and the

total cooking time can be found at the beginning of each recipe.

● If the use of the lowest or highest rack is indicated in

the recipe, please use exclusively the round racks.

GB-47

● Usually the recipes will result in ready-to-eat amounts

of food, unless another amount is specifically noted.

● All eggs listed in these recipes have a weight of

about 55 g (weight class M)

Appetizers and Snacks

Germany

Mushroom on toast

“Champignontoast”

Total cooking time: approx. 3-4 minutes Utensils: High rack

Ingredients

2 tbsps Butter or margarine 2 Garlic cloves, crushed 4 Bread slices 75 g Mushrooms, in slices, salt, pepper 75 g Shredded cheese 4 tsps Parsley, finely chopped, paprika

Preparation

1. Mix butter, garlic and salt.

2. Toast the bread slices and butter with garlic-butter mixture. Put mushrooms on top and season with salt and pepper.

3. Mix the cheese and parsley and add on top of the mushrooms. Season with paprika.

4. Place the toasts onto the high rack and bake.

3-4 Min. 30 P

Switzerland

Swiss Cheese Pie

“Schweizer Käsewähe“

Total cooking time: approx. 32-36 minutes Utensils: Round baking or quiche dish (dm. approx. 30-32 cm)

Ingredients

250 g Flour 120 g Butter or margarine 80 ml Water 1 tsp Salt 1 tsp Butter or margarine to grease the pan 1 Onion (50 g), finely chopped 170 g Shredded Emmentaler cheese 170 g Shredded Gruyere cheese 4 tbsps Flour (40g) 3 Eggs 270 ml Milk 120 g Yoghurt, low fat 1 tsp Salt Nutmeg

Preparation

1. Mix flour, butter, water and salt. Roll dough onto a floured surface. Grease the pan, put the dough evenly into the pan and pull up around the edge. Pierce with fork several times.

2. Position the pan onto the low rack, pre-bake the dough.

12-14 Min. 40 P/230°C

3. Mix onion with cheese and flour. Mix eggs, milk, yoghurt and spices. Add the cheese mixture.

4. Evenly distribute the filling on the dough. Place the pan onto the low rack and bake.

20-22 Min. 30 P/230°C

Recipes

Italy

Pizza Artichoke

“Pizza ai carciofi”

Total cooking time: approx. 20-24 minutes Utensils: Pizza pan (dm. approx. 30 cm)

Ingredients

15 g Yeast, fresh, or

½ pck. Dry yeast (4 g) 1 pinch Sugar 120 ml lukewarm water 200 g Flour ½ tsp Salt 1 tbsp Olive oil 300 g Tomatoes from a jar, drip-dried 50 g Salami, in slices 70 g Ham, in slices 120 g Artichoke hearts from a jar 1 tsp Olive oil to grease the pan. Basil, oregano, thyme, salt and pepper 10 Olives 100 g Shredded Emmentaler cheese

Preparation

1. Dissolve yeast and sugar in lukewarm water.

2. Put flour into a bowl, make a small depression in

the center. Add yeast mixture into this depression and slowly stir. Add salt and oil. Thoroughly knead dough.

3. Cover the dough with heat resistant foil or a moist

kitchen towel, let rise.

20 Min. 40°C

4. Slice the tomatoes, quarter the salami and ham

slices and the artichoke hearts.

5. Grease the pizza pan with oil. Roll out the yeast

dough, put into the pizza pan and put tomatoes on top. Season as desired, add all other ingredients. Add olives and top with shredded cheese.

6. Bake the pizza on the low rack in the pre-heated

microwave oven.

10-12 Min. 40 P/230°C

10-12 Min.

230°C

ESPAÑOLENGLISH

GB-48

Recipes

Appetizers and Snacks

Austria

Sausages in Crust

“Würstchen im Teigmantel“ Makes 8 servings

Total cooking time: approx. 25-27 minutes Utensils: Baking pan (dm. approx. 30 cm) greaseproof paper

Ingredients

8 Small Sausages (each 50 g) 300 g Puff pastry, frozen 1 Egg Yolk Some Water Salt Cumin

Preparation

1. Pierce the sausage skin several times.

2. Thaw the puff pastry according to package directions, roll out thinly. Cut the dough into 8 squares; roll up one sausage in each square.

3. Thin the egg yolk with a little water. Brush the puff pastry rolls with this mixture, sprinkle with salt and cumin.

4. Cover the baking pan with greaseproof paper, put the dough rolls on top and bake on the low rack in the pre-heated microwave oven.

25-27 Min. 230°C

Spain

Mushrooms with Rosemary

“Champiƒ ones rellenos al romero”

Total cooking time: 11½-16½ minutes Utensils: Bowl with cover (1 l contents), flat, round casserole dish (dm. approx. 26 cm), microwave foil

Ingredients

8 Large mushrooms (about 500 g), whole 2 tbsps Butter or margarine (20 g) 1 Onion (50 g), finely chopped 50 g Ham, finely diced, Black pepper, ground rosemary, 125 ml Dry white wine 125 ml heavy wh ipping cream 2 tbsps Flour (20 g)

Preparation

1. Remove stems from mushrooms, finely chop the stems.

2. Add butter to the bowl and distribute evenly on the bottom of the bowl. Add onions, diced ham and mushroom stems, season with pepper and rosemary, cover and cook.

3-5 Min. 100 P

Let cool.

3. In a covered casserole dish, heat 100 ml. Wine and the Heavy whipping cream.

1-2 Min. 100 P

4. Mix the rest of the wine and the flour to make a thin dough, add the hot liquid, cover and cook.

Stir once.

approx. ½ Min. 100 P

5. Fill the mushroom caps with the ham mixture, place into the sauce and bake on the high rack.

7-9 Min. 30 P

After cooking, let the mushrooms stand for about 2

minutes.

France

Quiche with Shrimp

“Quiche aux crevettes”

Total cooking time: approx. 25-30½ minutes Utensils: round baking or quiche dish (dm. approx. 26 cm) Bowl with cover (2 l contents)

Ingredients

100 g Flour 60 g Butter or margarine 2 tbsps Cold water 1 tsp Butter or margarine to grease the pan 2 Onion (100 g), finely chopped 100 g Bacon (2 slices), finely diced 100 g Shelled Shrimp 2 tbsps Butter or margarine (20 g) 2 Eggs 100 ml Sour cream Salt and pepper Nutmeg 1 tbsp Parsley, chopped

Preparation

1. Mix flour, butter, water and salt, let stand in cool place for 30 minutes.

2. Grease the pan. Roll out the dough and place into the pan, pierce with a fork several times and prebake.

4-5 Min. 100 P

3. Distribute the butter evenly in the bowl. Add onions, bacon and shrimps to the bowl. Cover and cook. Stir once.

3-5 Min. 100 P

Drain fluid after cooling.

4. Mix eggs, sour cream and spices.

5. Mix all other ingredients and distribute on the quiche dough. Place onto the low rack and cook.

15-17 Min. 20 P/230°C 3-3½ Min.

6. Sprinkle parsley on top prior to serving.

GB-49

Soups

Sweden

Crab soup

“Kräftsoppa”

Total cooking time: approx. 11-15 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

1 Onion (50 g), finely chopped 50 g Carrots, in slices 2 tbsps Butter or margarine (20 g) 500 ml Meat broth 100 ml White wine 100 ml Madeira 200 g Crabmeat from a jar ½ Bay leaf 3 White pepper corns Thyme 3 tbsps Flour (30 g) 100 ml heavy whipping cream 1 tbsp Butter or margarine

Preparation

1. Put vegetables and butter or margarine into the bowl, cover and heat.

2-3 Min. 100 P

2. Add the meat broth, wine, Madeira, crabmeat and spices to the vegetables. Cover and cook.

7-9 Min. 40 P

3. Remove the bay leaf and peppercorns from the soup. Mix the flour with a little bit of cold water and add to the soup. Add the Heavy whipping cream, stir and reheat.

2-3 Min. 100 P

4. Stir the soup and let stand for about 5 minutes. Add butter just prior to serving.

Switzerland

Barley soup from the Grisons Canton

“Bündner Gerstensuppe”

Total cooking time: approx. 30-35 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

2 tbsps Butter or margarine (20 g) 1 Onion (50 g), finely chopped 1-2 Carrots (130 g), in slices 15 g Celery, diced 1 Leek (130 g), sliced in rings 3 White cabbage leaves (100 g), sliced 200 g Veal bones 50 g Marbeled ham, sliced 50 g Barley seeds 700 ml Meat broth Pepper 4 Wiener sausages (300 g)

Recipes

Preparation

1. Add butter and onions to the bowl, cover and steam.

1-2 Min. 100 P

2. Put vegetables into the bowl. Add bones, ham slices and barley, fill with meat broth. Season with pepper, cover and cook.

9-11 Min. 100 P

20-22 Min.

40 P

3. Cut the sausages into small pieces, add to soup during the last 5 minutes of cooking time.

4. After cooking, let the soup stand for about 5 minutes. Remove the bones from the soup.

Netherlands

Mushroomsoup

“Champignonsoep”

Total cooking time: approx. 10-13 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

200 g Mushrooms, in slices, 1 Onion (50 g), finely chopped 300 ml Meat stock 300 ml Heavy whipping cream 2½ tbsps Flour (25 g) 2½ tbsps Butter or margarine (25 g), Salt, Pepper 150 g Cream (Crème Fraiche)

Preparation

1. Put vegetables and meat stock into a bowl, cover and heat.

7-9 Min. 100 P

2. Puree all ingredients with a blender. Add heavy whipping cream.

3. Knead the flour and butter into dough and mix into the mushroom soup until smooth. Season with salt and pepper, cover and continue to cook.

3-4 Min. 100 P

4. After cooking stir in crème fraiche, if desired.

ESPAÑOLENGLISH

GB-50

Recipes

Spain

Potato cream soup

“Crema de patata”

Total cooking time: approx. 16-22 minutes Utensils: Two bowls with cover (2 l contents)

Ingredients

300 ml Meat broth 300 g Celery, diced 1 Onion (50 g), finely chopped 1 Bay leaf 500 ml Milk 2-3 tbsps Butter or margarine (20-30 g) 2 tbsps Flour (20 g), Salt, Pepper Nutmeg, powdered 3 tbsps Cream (Crème Fraiche)

Preparation

1. Add broth, potatoes, onion and bay leaf to a bowl. Cover and cook.

8-10 Min. 100 P

2. Remove the bay leaf; puree all ingredients with a blender.

3. Heat the milk.

3-5 Min. 100 P

4. Mix butter and flour and add to milk.

5. Add potatoes mixture, spices and cream. Cover and cook, stirring occasionally.

5-7 Min. 100 P

Meat, Fish and PoultrySoups

Germany

Meat Kebab

“Bunte Fleischspieße”

Total cooking time: approx. 17-20 minutes Utensils: High rack Four wooden sticks (approx. 25 cm long)

Ingredients

400 g escalope of pork 100 g Bacon 2 Onions (100 g), quartered 4 Tomatoes (250 g), quartered ½ Green bell peppers (100 g) divided into eights 3 tbsps Oil 4 tsps Paprika Salt 1 tsp Cayenne pepper 1 tsp Worcester sauce

Preparation

1. Cut the escalope of pork and bacon into 2-3 cm large dices.

2. Alternate meat and vegetables and place onto the four wooden sticks.

3. Mix oil and spices, cover sticks with the oil mixture. Place the kebabs onto the high rack and bake. Turn the kebabs after of the cooking time.

17-20 Min. 40 P

4. After cooking, let the sticks stand for about 2 minutes.

France

Onion soup

“Soupe á l’oignon et au fromage”

Total cooking time: approx. 15-19 minutes Utensils: Bowl with cover (2 l contents) 4 soup bowls (each 200 ml)

Ingredients

1 tbsp Butter or margarine 2 Onions (100 g), in slices 800 ml Meat broth Salt, pepper 2 Toast slices 4 tbsps Shredded cheese (40 g)

Preparation

1. Distribute the butter evenly in the bowl. Add onion slices, meat broth and spices, cover and cook.

9-11 Min. 100 P

2. Toast the bread slices, dice them and distribute evenly among the soup bowls. Pour soup over toast cubes, top with shredded cheese.

3. Place the soup bowls onto the high rack and bake.

6-8 Min.

GB-51

Italy

Lamb cutlets with herb butter

“Costolette di agnello al burro verde”

Total cooking time: approx. 22-27 minutes Utensils: High rack

Ingredients

1-2 tbsps Parsley, finely chopped 1 Garlic clove, crushed 50 g Soft butter 2 tbsps Dry white wine Pepper, fresh ground 8 Lamb cutlets (each 100 g) Salt

Preparation

1. Mix parsley, garlic and butter. Slowly add wine, season with pepper.

2. Wash cutlets, pat dry, slightly cut with a sharp knife on the thickest part. Put herb butter mixture into this opening. Cover the cutlets with the rest of the herbbutter mixture.

3. Place the cutlets onto the high rack and bake.

14-16 Min. Turn over.

8-11 Min.

4. Salt after grilling, let stand for about 2 minutes.

Meat, Fish and Poultry

Spain

Stuffed Ham

“Jamón relleno”

Total cooking time: approx. 13½-17 minutes Utensils: Bowl with cover (2 l contents) Flat, oval, casserole dish (approx. 32 cm long)

Ingredients

150 g Leaf spinach, stems removed 150 g Curd, 20 % D.m.f.c. 50 g Shredded Emmentaler Cheese Pepper Paprika 8 Dry yeast (400 g) 125 ml Water 125 ml heavy whipping cream 2 tbsps Flour (20 g) 2 tbsps Butter or margarine (20 g) 1 tsp Butter or margarine to grease the pan

Preparation

1. Finely cut the spinach; mix with curd and cheese, season to taste.

2. Place one tablespoon of filling onto each slice of ham, roll ham up. Secure with a wooden stick.

3. Prepare a béchamel sauce. Add the fluid into the bowl. Cover and cook.

approx. 2 Min. 100 P

4. Mix butter and flour, add to fluid, stir with a wire whisk until smooth. Cover, cook and wait until it solidifies slightly.

approx. ½-1 Min. 100 P

Stir the soup and season to taste.

5. Place the ham rolls into the greased casserole dish, pour the sauce over it, cook on the low rack.

11-14 Min. 60 P

After cooking, let the ham rolls stand for about 2

minutes.

Tip: You can also use a commercially available

béchamel sauce.

Recipes

Greece

Aubergines stuffed with minced meat

“Melitsánes jemistés mé kimú”

Total cooking time: approx. 18-20 minutes Utensils: Bowl with cover (1 l contents) Flat, oval casserole dish with cover (approx. 30 cm long)

Ingredients

2 Aubergines, without stalks (each about 250 g) Salt 3 Tomatoes (approx. 200 g) 1 tsp Olive oil to grease the pan 2 Onion (100 g), finely chopped 4 Mild, green peppers 200 g Mincemeat (beef or lamb) 2 Garlic clove, crushed 2 tbsps Parsley, chopped Salt Pepper Rose paprika 60 g Greek feta cheese, diced 1 tsp Olive oil to grease the pan

Preparation

1. Cut the aubergines in half lengthwise. Remove the flesh with a teaspoon, leaving an edge about 1 cm thick. Season the aubergine with salt. Dice the flesh.

2. Remove skin from two tomatoes, remove stem remnants, dice.

3. Grease the bottom of the bowl with olive oil, add onions, cover and steam.

approx. 2 Min. 100 P

4. Remove stems of peppers, core and slice into rings. Set aside for garnish. Mix mincemeat, aubergine, onion, tomato dice, pepper rings, crushed garlic and parsley.

5. Pat the aubergines dry. Fill half of the mincemeat mixture into the aubergine, cover with feta cheese, add the rest of the filing.

6. Garnish the aubergine halves with the tomato slices and pepper rings, place into the greased casserole dish, put onto the low rack and bake.

16-18 Min. 60 P

After cooking, let the aubergines stand for about 2

minutes.

Tip: You can also use zucchini instead of aubergine.

ESPAÑOLENGLISH

GB-52

Recipes

Meat, Fish and Poultry

China

Pork with cashew nuts

“Guangzhou”

Total cooking time: approx. 16-19 minutes Utensils: Quiche pan Bowl with cover (2 l contents)

Ingredients

2 Dried black mushrooms 1 tbsp Rice wine (sake) 1 tbsp Oil 1 tsp Salt 1 tbsp Sugar 1 tbsp Olive oil to grease the quiche pan 300 g Pork filet, diced 100 g Cashew nuts 1 Shallot onion (20 g), finely chopped 2 Garlic clove, crushed 50 g Red bell pepper, diced 50 g Green bell pepper, diced 1 tbsp Corn starch 200 ml Water 1 tsp Soy sauce Salt, sugar, white pepper

Preparation

1. As per package directions, pour boiling water over the mushrooms and soak for at least 30 minutes.

2. Mix rice wine with oil, salt and sugar. Marinate meat cubes for 20 minutes.

3. Cover the quiche pan with oil. Distribute meat evenly in quiche pan. Position onto the high rack and bake. Turn once after about 7 minutes, add cashew nuts.

9 -11 Min.

4. Transfer the meat and cashew nuts into a bowl, add the prepared vegetables, cover and cook.

5-6 Min. 100 P

5. Mix the cornstarch with water, soy sauce and spices, add to the meat-vegetable-mixture and stir. Cover and cook. Stir occasionally and after cooking is finished.

approx. 2 Min. 100 P

Switzerland

Zurich Veal in Cream

“Zürcher G eschnetzeltes”

Total cooking time: approx. 8-13 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

600 g Veal fillet 1 tbsp Butter or margarine 1 onion (50 g), finely chopped 100 ml White wine Seasoned gravy thickener, dark, for about ½ l sauce 300 ml heavy whipping cream 1 tbsp Parsley, chopped

Preparation

1. Cut the fillet into finger thick strips.

2. Distribute the butter evenly in the bowl. Put vegetables and meat into a bowl, cover and heat. Stir once.

6-9 Min. 100 P

3. Add white wine, gravy thickener and heavy whipping cream, stir, cover and cook. Stir once during cooking.

2-4 Min. 100 P

4. Season to taste, stir again and let stand for about 5 minutes. Garnish with parsley and serve.

France

Rabbit with Thyme

“Lapereau au thym”

Total cooking time: approx. 38-43 minutes Utensils: Casserole with cover (2 l contents)

Ingredients

1 Rabbit (1 kg) 2 tbsps Butter, soft 1 tbsp Butter or margarine to grease the pan 100 g Bacon, diced 15 Small onion (300 g), whole, peeled Salt Pepper 100 ml Water 1 tbsp Fresh thyme, finely chopped 150 ml Cream (Crème Fraiche) 1 Egg yolk Salt, Pepper

Preparation

1. Preheat the microwave oven to 230°C. Wash the rabbit, pat dry and divide into 8 portions. Cover with butter. Place onto the high rack and bake.

21-23 Min. 230°C

2. Grease the casserole pan. Add bacon and onions to the pan. Add meat pieces, season and add water. Cover and cook.

15-18 Min. 100 P

3. Remove meat pieces, keep warm. Add the finely chopped thyme to the casserole dish, carefully fold in the cream.

4. Stir the egg yolk in a cup. Add sauce, spoon by spoon, and stir. Now add the egg yolk to the sauce and stir. Cover and cook.

approx. 2 Min. 60 P

5. Season the sauce, stir and pour over the meat.

GB-53

Meat, Fish and Poultry

Italy

Veal cutlet with Mozzarella

“Scaloppe alla pizzaiola”

Total cooking time: approx. 18-22 minutes Utensils: (approx. 25 cm long)

Ingredients

2 Mozzarella cheese (each 150 g) 400 g Tomatoes without skin, from a jar 4 Veal cutlets (600 g) 20 ml Olive oil 2 Garlic cloves, in slices Pepper, fresh ground 2 tbsps Capers (20 g) Oregano Salt

Preparation

1. Cut the mozzarella into slices. Puree the tomatoes with a blender.

2. Wash the cutlets, pat dry and tenderize. Distribute oil and garlic slices in the casserole dish. Add cutlets, pour tomato puree on top of meat. Sprinkle with pepper, capers and oregano, cover and cook.

9-11 Min. 60 P

Turn meat slices.

3. Place several slices of mozzarella on each slice of meat, season with salt, bake on high rack uncovered.

9-11 Min. 50 P

After baking, let stand for about 5 minutes.

Tip: Serve with spaghetti and fresh salad.

Greece

Braised Lamb with Green Beans

“Kréas mé fasólia”

Total cooking time: approx. 17-21 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

1-2 Tomatoes (100 g) 400 g Lamb meat, without bones 1 tsp Butter or margarine for greasing the pan 1 onion (50 g), finely chopped 1 Garlic clove, crushed Salt Pepper Sugar 250 g Green beans, from a can

Flat, square casserole dish with cover

Recipes

Preparation

1. Remove skin from tomatoes, remove stem pieces, puree in a blender.

2. Cut lamb meat into large cubes. Grease the pan. Add the meat, onion and crushed garlic clove, season, cover and cook.

7-9 Min. 100 P

3. Add green beans and pureed tomatoes to the meat, cover and cook.

10-12 Min. 60 P

After cooking, let the stewed meat stand for about 5

minutes.

Tip: If you use fresh green beans, you must first pre-cook

them.

Netherlands

Mincemeat Bowl

“Gehacktschotel”

Total cooking time: approx. 23-25 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

500 g Mincemeat (half pork, half beef) 3 Onion (150 g), finely chopped 1 Egg 50 g Breadcrumbs Salt and pepper 350 ml Meat stock 70 g Tomato puree 2 Potatoes (200 g), diced 2 Carrots (200 g), diced 2 tbsps Parsley, chopped

Preparation

1. Mix the mincemeat with onion, egg and breadcrumbs to make a dough, season with salt and pepper. Add the mincemeat dough to the bowl.

2. Mix the meat stock and the tomato puree.

3. Cover the mincemeat with potatoes, carrots and the fluid, mix well, cover and cook. Stir once during cooking.

23-25 Min. 100 P

Stir the mincemeat bowl again, let stand for about

5 minutes. Sprinkle with parsley and serve.

ESPAÑOLENGLISH

GB-54

Recipes

Meat, Fish and Poultry

Germany

Beef Fillet in Puff Pastry

Total cooking time: approx. 34-41 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

300 g Puff pastry, frozen 1 tbsp Butter or margarine 150 g Marbled bacon, diced 4-5 Spring onions (150 g), sliced in rings 300 g Mushrooms, in slices, 1 kg Beef fillet 1 tbsp Vegetable oil 1 tbsp Parsley, finely chopped 1 Garlic clove, crushed 1 Egg Salt Pepper 1-2 tbsps Milk

Preparation

1. Thaw the puff pastry according to package directions. Distribute butter in the bowl, add bacon, onions and mushrooms, cover and steam. Stir once during cooking.

4-6 Min. 100 P

Drain the fluid.

2. Wash the beef fillet, pat dry with paper towels, and rub with oil. Place onto the high rack and bake. Stir once during cooking.

15-17 Min. 30 P

3. Mix the parsley and garlic clove with the steamed vegetables, season with salt and pepper.

4. With a rolling pin, roll the puff pastry into a square (35 x 35 cm). Reserve some dough for garnish.

5. Separate the egg. Baste the egg onto the edges of the dough, place half of the vegetable mixture on the center of the dough.

6. Season the meat with salt and pepper and place on top of the vegetables. Evenly distribute the rest of the vegetable mixture on top of the meat. Fold the puff pastry over the meat-vegetable-mix and push the edges closed. Pierce the dough several times with a fork.

7. Rinse the casserole dish with cold water, place the puff pastry into the casserole dish with the closed edge on the bottom.

8. For garnish, cut out shapes from the rest of the puff pastry and decorate.

9. Mix the egg yolk and milk, baste the dough with this mixture and bake on the low rack in the preheated microwave oven.

15-18 Min. 50 P/230°C

After cooking, let the beef fillet in puff pastry stand for

10 minutes.

Casserole dish (approx. 26 cm long)

China

Prawn Chili

Makes 2 servings

Total cooking time: approx. 6-8 minutes Utensils: Bowl with cover (1 l contents) Bowl with cover (2 l contents)

Ingredients

6 Prawn (240 g without shell) 45 ml White wine 2 Small leek (200 g) 1-2 Chili pepper, hot 20 g Ginger 1 tbsp Food starch 2 tbsps Vegetable oil (20 g) 1½ tbsps Soy sauce (20 ml) 1 tbsp Sugar 1 tbsp Vinegar

Preparation

1. Wash the prawns. Remove the shell and tail. Cut the backside and remove the veins. Cut each prawn into 2 or 3 pieces. Place one shallow cut into each piece, so that the prawn won’t shrink. Place the prawn into a bowl, sprinkle with white wine, cover and marinate.

2. Wash the leek and chili peppers, pat dry. Cut leek into 5 cm long pieces, cut chili peppers in half and remove seeds. Peel the ginger and cut into slices.

3. Remove the prawn from the wine marinade, sprinkle with food starch.

4. Put oil, leek, chili peppers and ginger slices into the bowl, cover and heat.

approx. 2 Min. 100 P

5. Add the prawns. Season with soy sauce, sugar and vinegar, stir, cover and cook.

4-6 Min. 100 P

After baking, let stand for about 1-2 minutes. Serve

hot.

GB-55

Meat, Fish and Poultry

France

Sole fillets

“Filets de sole” Makes 2 servings

Total cooking time: approx. 11-13 minutes Utensils: Flat, oval casserole dish with cover (approx. 26 cm long)

Ingredients

400 g Sole fillets 1 Lemon, untreated 2 Tomatoes (150 g) 1 tsp Butter or margarine to grease the pan 1 tbsp Vegetable oil 1 tbsp Parsley, chopped Salt and pepper 4 tbsps White wine (30 ml) 2 tbsps Butter or margarine (20 g)

Preparation

1. Wash the fillets, pat dry. Remove any bones.

2. Cut lemon and tomatoes into thin slices.

3. Grease the casserole pan. Place fish fillets in the pan, sprinkle vegetable oil on top.

4. Sprinkle with parsley, put tomato slices on top, season. Put lemon slices on top of tomatoes, pour white wine over all ingredients.

5. Cover the lemon slices with butter flakes, cover and cook.

11-13 Min. 60 P

After baking, let stand for about 2 minutes.

Tip: You can also use other fish, e.g. rose fish, halibut,

mullet or cod.

Norway

Fish Casserole “Sandefjord”

“Fiskegratin Sandefjord”

Total cooking time: approx. 21-23 minutes Utensils: Flat, oval, casserole dish (approx. 30 cm long)

Ingredients

800 g Fish fillet, ling or cod Juice of one lemon Salt 1 tsp Butter or margarine to grease the pan 4 Tomatoes (300 g), in slices 100 g Crab, shelled 3 Eggs 125 ml Cream 2 tsps Green peppercorns Salt 1 tbsp Parsley, finely chopped

Recipes

Preparation

1. Wash the fillets, pat dry. Sprinkle with lemon juice. Let sit for about 15 minutes, pad dry again, salt.

2. Grease the pan, place tomatoes, crab and fish fillet in layers.

3. Mix eggs, cream, spices and parsley. Pour sauce over casserole. Position uncovered onto the low rack and cook.

21-23 Min. 50 P/200°C

4. After cooking, let the casserole stand for about 5-10 minutes.

Switzerland

Fish Fillet with Cheese Sauce

Total cooking time: approx. 17½-20½ minutes Utensils: Bowl with cover (1 l contents) Flat, oval casserole dish (approx. 26-30 cm long)

Ingredients

4 Fish fillet (about 800 g) (e.g. Egli-fish, flounder of cod) 2 tbsps Lemon juice Salt 1 tbsp Butter or margarine 1 Onion (50 g), finely chopped 2 tbsps Flour (20 g) 100 ml White wine 1 tsp Olive oil to grease the pan. 100 g Shredded Emmentaler cheese 2 tbsps Parsley, chopped

Preparation

1. Wash the fillets, pat dry and dribble with lemon juice. Let stand for about 15 minutes, pat dry one more time, salt.

2. Distribute the butter evenly in the bowl. Add onion, cover and steam.

approx. 1½ Min. 100 P

3. Sprinkle flour over onions, stir. Add white wine and mix.

4. Grease the casserole pan and place the fillets in pan. Pour sauce over the fillets, sprinkle with cheese, bake on low rack.

16-19 Min. 50 P

After baking, let stand for about 2 minutes. Garnish

with parsley and serve.

ESPAÑOLENGLISH

GB-56

Recipes

Meat, Fish and Poultry

Germany

Spicy Turky Pan

for 2 servings

Total cooking time: approx. 21-26 minutes Utensils: Flat, oval casserole dish with cover (approx. 26 cm long)

Ingredients

1 120 g Rice, parboiled 1 Package Saffron 1 tsp Butter or margarine to grease the pan 1 Onions (50 g), in slices 1 Red bell peppers (100 g), in strips 1 Small Leek (100 g), cut in strips 300 g Turkey breast, diced Pepper, Paprika powder 2 tbsps Butter or margarine (20 g) 250 ml Meat stock

Preparation

1. Mix rice and saffron, put into greased casserole pan. Mix onions, bell pepper, leek and turkey breast, season to taste. Place on top of rice. Distribute butter in flakes on top.

2. Pour meat stock over, cover and cook.

5-7 Min. 100 P

16-19 Min.

After baking, let stand for about 5 minutes.

Tip: You can use chicken breast instead of turkey breast.

France

Chicken with Curry

“Poulet au curry“

Total cooking time: approx. 26-30 minutes Utensils: Bowl with cover (3 l contents)

Ingredients

1 Chicken (1000 g) 1 tsp Butter or margarine to grease the pan 2 Carrots (200 g), finely diced 1 1 Stick celery (150 g), finely diced 1 Garlic clove 1 Apple, peeled (125 g), finely diced 1 Onion (50 g), finely chopped Salt, pepper 1-2 tbsps Curry 1 tbsp Flour 150 ml Water (1 cup) 3 Tomatoes (200 g), peeled

20 P

Preparation

1. Wash the chicken, pat dry and divide into 8 portions.

2. Grease the pan. Place chicken pieces in pan, add vegetables and season with salt and pepper. Dust with curry and flour, mix well. Add water and peeled, crushed tomatoes. Cover and cook on low rack. After half of cooking time, stir once and continue cooking, uncovered.

26-30 Min. 60 P/220°C

After baking, let stand for about 3 minutes.

Tip: Serve with rice, some shaved coconut, mango

chutney and banana slices to soften the spiciness.

Austria

Stuffed Chicken

“Gefülltes Brathendl” for 2 servings

Total cooking time: approx. 27½-31 minutes Utensils: Small bowl with cover Kitchen string

Ingredients

1 Chicken (1000 g) Salt Rosemary, ground Marjoram, ground 1 Old, hard bread roll (40 g) Salt 1 Bunch of Parsley, finely chopped (10 g) 1 pinch Nutmeg 2 tbsps Butter or margarine (20 g) 1 Egg yolk 3 tbsps Butter or margarine (30 g) 1 tbsp Paprika Salt

Preparation

1. Wash the chicken, pat dry and rub inside with salt, rosemary and marjoram.

2. To prepare the filling, soak the bread roll in cold water for about 10 minutes, squeeze excess moisture out. Mix with salt, parsley, nutmeg, butter and egg yolk, fill the chicken with this mixture. Tie the opening closed using kitchen string.

3. PLace the butter into the bowl, cover and heat.

approx. ½-1 Min. 100 P

Mix paprika, salt and melted butter, brush the

chicken.

4. Place the chicken with breast side down onto the low rack, cook. ½ of the thawing time.

27-30 Min. 50 P/200°C

After cooking, let the filled chicken stand for about

5 minutes.

GB-57

Meat, Fish and Poultry

France

Duck in Orange Sauce

“Carnard à l’orange”

Total cooking time: approx. 62-70 minutes Utensils: Round baking pan (dm. approx. 32 cm) Soup bowls Two bowls with cover (2 l contents)

Ingredients

1 Young duck (1800 to 2000 g) without Innards Salt Pepper 1 Twig of Marjoram 200 ml Water 1 Duck liver (50 g) 6 Oranges, untreated (1200 g) 1 tbsp Sugar (10 g) 1 tbsp Water 1 tbsp Vinegar 250 ml Meat broth 150 ml Port wine 1 tbsp Potato flour (10 g)

Preparation

1. Wash the inside and outside of the duck, pat dry, season with salt and pepper. Place the twig of marjoram in the inside of the duck.

2. Pour water into the baking pan and place a soup bowl, upside-down, into it. Place the duck on top of the plate, bake on low rack. Turn after ½ of cooking time.

58-62 Min. 30 P/230°C

Place the duck on a pre-warmed serving platter.

3. Carefully remove excess fat from the roast drippings and put into a bowl. Add duck liver, cover and cook.

1-2 Min. 100 P

4. Thinly peel two oranges, cut the peel into very thin strips. Put into the second bowl, add sugar and water, cover and heat.

1-2 Min. 100 P

5. Add the orange peel, vinegar, meat broth and port wine to the liver.

6. Squeeze the juice of one orange. Mix the potato flour with the orange juice and stir into the sauce. Cover, cook and wait until the sauce slightly thickens. Stir occasionally and after cooking is finished.

2-4 Min. 100 P

7. Peel the leftover oranges, filet (remove fruit pulp from skin) and also place on serving platter. If required, remove excess fat from sauce, remove the duck liver and season to taste.

8. Pour some sauce over the orange filets. Fill rest of sauce into a sauce boat and serve alongside the duck.

Tip: If required, place the duck on the low rack and

bake for an additional 5 minutes prior to serving.

Recipes

Italy

Quails in Cheese and Herb Sauce

“Quaglie in salsa vellutata”

Total cooking time: approx. 17½-21½ minutes Utensils: Kitchen string Flat, square casserole dish (approx. 20 x 20 x 6 cm) Bowl with cover (1 l contents)

Ingredients

4 Quails (600 - 800 g) Salt Pepper 200 g Marbled bacon, thinly sliced 1 tsp Butter or margarine to grease the pan

1 tbsp each Fresh Parsley per quail

Sage Rosemary Basil, finely chopped 150 ml Port wine 250 ml Meat broth 2 tbsps Butter or margarine (20 g) 2 tbsps Flour (20 g) 50 g Shredded Emmentaler cheese

Preparation

1. Wash the quails and carefully pat dry. Salt and pepper the inside and outside, wrap bacon slices around outside, tie with kitchen string.

2. Place the quails onto the high rack and bake.

8-10 Min. 50 P

3. Grease the casserole dish, place the quail with the grilled side down into the casserole dish.

Finely chop the herbs, sprinkle over quail and pour

port wine over it. Place the quails onto the low rack and cook.

6-8 Min. 50 P

Remove the quail from the gravy.

4. Put sauce into a bowl, cover and heat.

approx. 2 Min. 100 P

Mix butter and flour, add to sauce, let come to a

boil and cook.

Stir once during cooking.

approx. 1½ Min. 100 P

5. Stir cheese into the sauce. Add the cheese sauce to the gravy, mix well, pour over quail and serve.

ESPAÑOLENGLISH

GB-58

Recipes

Japan

Japanese Stew

“Nikujaga”

Total cooking time: approx. 30-34 minutes Utensils: Bowl with cover (3 l contents)

Ingredients

200 g Lean beef 500 g Potatoes, quartered or cut in eights. 400 g Onions, quartered or cut in eights. 400 ml Water 3 tbsps Sugar (30 g) 3 tbsps Rice wine 3 tbsps Mirin (sweet rice wine) 70 ml Soy sauce

Preparation

1. Cut the meat lengthwise into very thin strips (3-4 cm), put into bowl.

2. Layer the prepared vegetables on top of the meat. Mix all other ingredients and pour over top. Cover and cook.

Stir twice during cooking time.

11-13 Min. 100 P

21-23 Min.

40 P

3. After cooking, let stand for about 10 minutes.

Tip: You can use pork or veal instead of beef.

Spain

Chicken Rolls with Raisins

“Rollitos de Pollo y pasas“

Total cooking time: approx. 17-19 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

4 Thin chicken breast fillet (600 g) Salt Pepper 4 Slices ham (200 g) 50 g Quesitos (span. Cheese) 1 Can leek soup (400 g) 50 g Raisins, washed

Preparation

1. Wash the fillets, pat dry and tenderize. Season with salt and pepper Place one slice of ham and cheese on top of each filet.

2. Roll the fillets up. Secure with a small wooden pick, place into bowl.

3. Pour soup over chicken rolls, add raisins. Cover and cook.

17-19 Min. 100 P

Let stand for about 10 minutes prior to serving.

VegetablesMeat, Fish and Poultry

Germany

Leek Tart

Total cooking time: approx. 28-36 minutes Utensils: Bowl with cover (2 l contents), spring form (diam. approx. 26 cm)

Ingredients

450 g Leek, in thin rings 3 tbsps Water Salt 1 pinch Curry 100 g Whole-wheat flour 80 g Rye flour type 1150 3 tsps Baking powder 1 Egg 75 g Low-fat yoghurt 1 tbsp Vegetable oil ½ tsp Salt 1 tsp Butter or margarine to grease the pan 150 g Sour Cream 3 Eggs 2 tbsps Whole wheat flour (20 g) Herbal salt Pepper 1 pinch Nutmeg 1 tsp Parsley, finely chopped 1 tsp Chives, finely chopped 1 tsp Dill, finely chopped 100 g Shredded Emmentaler cheese

Preparation

1. Put leek and water into the bowl. Cover and cook.

5-8 Min. 100 P

Drain the fluid. Season the leeks with salt and curry.

2. Mix flour and baking powder. Add the egg, yoghurt, oil and salt; knead the dough with a handheld blender.

3. Grease the spring form. Roll the dough to the size of the baking pan, place into baking pan. Pull up an edge of about 1 cm

4. Mix sour cream, eggs and milk. Season with herbal salt, pepper, nutmeg and herbs. Mix with cheese.

5. Stir this mixture with the leek. Evenly spread this mixture onto the dough.

Position onto the low rack and bake.

10-12 Min. 20 P/230°C

11-13 Min.

2-3 Min.

After baking, let stand for about 2 minutes.

230°C

GB-59

Vegetables

Austria

Cauliflower with Cheese Sauce

“Karfiol mit Käsesauce”

Total cooking time: approx. 17½-19½ minutes Utensils: Bowl with cover (2 l contents) Bowl with cover (1 l contents)

Ingredients

800 g Cauliflower (1 head) 1 Cup water (150 ml) Salt 125 ml Milk 125 ml Cream 75-100 g Soft cheese 2-3 tbsps Gravy thickener, light color (20-30 g)

Preparation

1. Slice the stem of the cauliflower several times. Place cauliflower, head up, into the bowl, add

water with salt, if desired, cover and cook.

15-17 Min. 100 P

Let cauliflower stand for a few minutes, covered,

then drain the fluid.

2. Add milk and heavy whipping cream to the bowl. Coarsely chop soft cheese, add. Cover and cook.

approx. 2 Min. 100 P

3. Stir the Gravy thickener in, cover and reheat.

approx. ½ Min. 100 P

Stir the sauce and pour over cauliflower.

Tip: You may also sprinkle chopped parsley on top of

the cauliflower prior to serving.

France

Ratatouille

“Ratatouille special”

Total cooking time: approx. 15-18 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

5 tbsps Olive Oil (50 ml) 1 Garlic clove, crushed 1 Onions (50 g), in slices 1 Small aubergine (250 g), cut into Large cubes 1 Zucchini (200 g), cut into Large cubes 1 Bell pepper (200 g), cut into Large cubes 1 Small fennel (75 g), finely diced Pepper 1 Bouquet Garni 200 g Artichoke hearts from a jar, quartered Salt Pepper

Recipes

Preparation

1. Put olive oil and garlic into the bowl. Add the

prepared vegetables, except the artichoke hearts, season with pepper. Add the Bouquet Garni, cover and cook.

Stir once during cooking.

15-18 Min. 100 P

During the last 5 minutes of cooking time add

artichoke hearts and heat.

2. Season the ratatouille with salt and pepper. Remove

the Bouquet Garni prior to serving. After cooking let stand for about 2 minutes.

Tip: Serve this hot vegetable stew alongside meat

dishes. It tastes great served cold as an appetizer. A Bouquet Garni is made of:

- One parsley root

- One bunch soup greens

- One twig lovage

- One twig thyme

- Some bay leaves

France

Dauphin Potatoes

“Gratin dauphinois”

Total cooking time: approx. 23-25 minutes Utensils: Flat, oval casserole dish (approx. 26 cm long)

Ingredients

1 tbsp Butter or margarine 500 g Potatoes, peeled, thinly sliced Salt Pepper 2 Garlic clove, crushed 300 g Cream (Crème Fraiche) 150 ml Milk 50 g Shredded cheese (Gouda)

Preparation

1. Evenly distribute butter in pan. Layer potato slices

in pan. Season each layer with salt, pepper and garlic.

2. Mix cream and milk, pour over potatoes. Sprinkle

with cheese, bake on low rack.

23-25 Min. 50 P/200°C

After baking, let stand for about 10 minutes.

ESPAÑOLENGLISH

GB-60

Recipes

Vegetables

Netherlands

Chicory au Gratin

“Gegratineerde Brussels lof”

Total cooking time: approx. 18-23 minutes Utensils: Bowl with cover (2 l contents) Flat, oval, casserole dish (approx. 32 cm long)

Ingredients

8 Small Chicory (800 g) 125 ml Water 125 ml Milk 2 tbsps Gravy thickener, light color (20 g) 2 Egg yolk 4 tbsps Shredded, aged Gouda cheese (20 g) Salt Pepper 1 tsp Butter or margarine to grease the pan 4 Slices ham (200 g) 2 tbsps Shredded, aged Gouda cheese (10 g)

Preparation

1. With sharp knife, remove the bitter part of the chicor y. Put water into a bowl, add chicory, cover and cook. Turn chicory once during cooking.

9-11 Min. 100 P

2. Remove the chicory. Add milk to the bowl, stir in Gravy thickener. Cover, cook and wait until the sauce slightly thickens. Stir occasionally and after cooking is finished.

3-4 Min. 60 P

3. Stir the egg yolk in a cup. Slowly, spoon by spoon, add sauce to the egg yolk. Stir egg mixture into the sauce, and add cheese.

Mix everything well, season to taste.

4. Grease the casserole pan and place chicory in it.

Cut ham slices in half, place on top of the chicory,

pour sauce over everything. Sprinkle the casserole with Gouda cheese, bake on high rack.

6-8 Min. 50 P

After baking, let stand for about 5 minutes.

Germany

Broccoli-Potato-Gratin with Mushrooms

Total cooking time: approx. 36-39 minutes Utensils: Bowl with cover (2 l contents) Round casserole dish (dm. 26 cm)

Ingredients

400 g Potatoes, peeled and halved, if required. 400 g Broccoli, in flowerets 6 tbsps Water (60 ml) 1 tsp Butter or margarine to grease the pan 400 g Mushrooms, in slices, 1 tbsp Parsley, finely chopped Salt Pepper 3 Eggs 125 ml Heavy whipping cream 125 ml Milk Salt Pepper Nutmeg 100 g Gouda cheese, freshly shredded

Preparation

1. Add the potatoes and broccoli to the bowl. Add the Water, cover and cook. Stir once during cooking.

9-12 Min. 100 P

2. Cut the potatoes into slices.

3. Grease the casserole pan. Layer the broccoli, mushrooms and potatoes. Sprinkle with parsley, season with salt and pepper.

4. Mix eggs, liquids and spices and pour this mixture over the vegetables. Sprinkle cheese on top and cook. (This recipe will make about 1.5 kg)

INSTANT ACTION “Gratin”

After baking, let stand for about 10 minutes.

GB-61

Vegetables

Italy

Roman Artichokes

“Carciofi alla Romana” makes 2 servings

Total cooking time: approx. 16-18 minutes Utensils: Deep, oval casserole dish with cover (approx. 26 cm long)

Ingredients

2 Artichokes (800 g) 1 l Water Juice of one lemon 2 Garlic clove, crushed 1 Bunch of Parsley, finely chopped (10 g) 10 Leaves mint, chopped 2 tbsps Bread crumbs (20 g) 5 tbsps Olive Oil (50 ml) Salt Black pepper, freshly ground 100 ml Olive Oil 400 ml Water Black pepper, freshly ground Salt

Preparation

1. Remove the outer, dry leaves and the prickly top of the artichoke. Cut the stem down to a 3 cm long stump. Place artichokes in a bowl filled with cold water and lemon juice, this will prevent discoloration of cuts.

2. Mix garlic, parsley, mint, breadcrumbs and olive oil, season with salt and pepper.

3. Remove the artichokes from the water, pat dry. Slightly push the leaves apart, so that each leaf makes a little opening. Remove the straw from this opening. Push a small amount of filling into this opening. Carefully push the leaves back together, to secure the filling.

4. Place artichokes into the casserole dish. Add oil and water. Sprinkle with freshly ground pepper and salt, cover and cook.

16-18 Min. 100 P

After baking, let stand for about 2 minutes.

Recipes

Germany

Filled Tomatoes with Spring Onions

Total cooking time: approx. 22-27 minutes Utensils: Bowl with cover (about 1 l content) Flat, oval casserole dish with cover (approx. 26 cm long)

Ingredients

½ Bunch thyme (5 g) 35 g Buckwheat seeds 2 tbsps Butter or margarine (20 g) 1 Onion (50 g), finely chopped 2 Garlic clove, crushed 100 ml Vegetable broth 1 Bunch fresh parsley, smooth (10 g) 100 g Gouda cheese, whole piece Salt Black pepper, fresh ground 4 Butcher tomatoes (600 g) 1 tsp Butter or margarine for greasing the pan 4-5 Spring onions (150 g) 1 Bunch basil (10 g)

Preparation

1. Remove stems from thyme. Wash buckwheat seeds. Distribute the butter evenly in the bowl. Put onion, garlic, buckwheat and thyme into the bowl, cover and heat.

approx. 2 Min. 100 P

2. Add broth, cover and cook.

8-10 Min. 60 P

3. Remove stems from parsley, cut into thin strips. Cut 4 slices of Gouda, dice the rest. Add parsley and cheese dices to the cooled buckwheat, season.

4. Remove the caps of the tomatoes, remove the pulp. Loosely fill the tomatoes with buckwheat. Place one slice of cheese on each tomato, place lid on top.

5. Cut the spring onions into diagonal slices. Remove stem from basil.

6. Grease the casserole pan. Evenly distribute onions, basil leaves and tomato pulp in pan.

7. Place tomatoes on top of the onion mixture, cover and cook.

12-15 Min. 60 P

After cooking, let the filled tomatoes stand for about

2 minutes.

ESPAÑOLENGLISH

GB-62

Recipes

Noodles, Rice and Dumplings

Italy

Tagliatelle with Cream and Basil

“Tagliatelle alla panna e basilico” makes 2 servings

Total cooking time: approx. 15-21 minutes Utensils: Bowl with cover (2 l contents) Round soufflé pan (dm. approx. 20 cm)

Ingredients

1 l Water 1 tsp Salt 200 g Tagliatelle (ribbon noodles) 1 Garlic clove 15-20 Basil leaves 200 g Cream (Crème Fraiche) 30 g Shredded Parmesan cheese Salt Pepper

Preparation

1. Add water and salt in a bowl, cover and bring to a boil.

8-10 Min. 100 P

2. Add noodles, bring again to a boil, let cook using low heat.

1-2 Min. 100 P

6-9 Min.

3. Meanwhile, rub the soufflé pan with a garlic clove. Finely chop the basil leaves. Reserve some leaves for garnish.

4. Let noodles drain well. Mix cream and noodles, sprinkle basil on top.

5. Add Parmesan, salt and pepper, fill this mixture into the soufflé pan, stir. Garnish with basil leaves, serve hot.

Germany

Courgette-Pasta-Gratin

Total cooking time: approx. 39-43 minutes Utensils: Bowl with cover (2 l contents) Casserole dish (approx. 30 cm long)

Ingredients

500 ml Water ½ tsp Oil Salt 80 g Macaroni noodles 400 g Tomatoes from a jar, chopped 3 Onion (150 g), finely chopped Basil leaves Thyme Salt Pepper 1 tbsp Oil to grease the pan 450 g Courgette in slices 150 g Sour cream 2 Eggs 100 g Shredded cheddar cheese

20 P

Preparation

1. Add water, oil and salt in a bowl, cover and bring to a boil.

3-5 Min. 100 P

2. Break macaroni noodles into small pieces, add, stir and let soak.

9-11 Min. 30 P

Let noodles drain well and cool.

3. Mix tomatoes and onion, season well. Grease the casserole pan. Add the macaroni noodles and pour tomato sauce on top. Evenly place zucchini slices on top.

4. Mix sour cream and eggs, pour over casserole. Sprinkle with shredded cheese. Place onto the low rack and cook. (This recipe will make about

1.5 kg)

INSTANT ACTION “Gratin”

After baking, let dish stand for 5-10 minutes.

Sauce for Noodles

Sauce Bolognese

Total cooking time: approx. 12-17 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

30 g Marbled bacon 100 g Mushrooms, finely diced ½ Onion (25 g), finely chopped 1 Carrots (50 g), finely diced 50 g Celery, finely diced 200 g Mincemeat, beef 100 ml White wine ½ Bunch of Parsley, finely chopped (5 g) 3 tbsps Tomato sauce (45 g) 1 pinch sugar 1 pinch Nutmeg Salt Pepper

Preparation

1. Finely dice ham, add ham and vegetables into bowl, cover and steam.

4-6 Min. 100 P

2. Puree the vegetables. Add the mincemeat, wine, parsley and tomato sauce.

Season with spices. Cover bowl, leave a small

opening for steam ventilation. Cook the sauce Stir once during cooking.

4-5 Min. 100 P

4-6 Min.

60 P

GB-63

Noodles, Rice and dumplings

Sauce for Noodles

Tomato sauce

Total cooking time: approx. 7½ minutes Utensils: Bowl with cover (2 l contents)

Ingredients

5-7 Tomatoes (500 g) 1 tbsp Butter or margarine 1 Onion (50 g), finely chopped 2 tbsps Tomato sauce (30 g) 200 ml Meat broth Salt and pepper Sugar, oregano, basil 2 tbsps Butter or margarine (20 g) 2 tbsps Flour (20 g)

Preparation

1. Remove skin from tomatoes, remove stem pieces, remove seeds, dice the pulp.

2. Distribute the butter evenly in the bowl. Add onion, cover and steam.

approx. 1½ Min. 100 P

3. Add tomato dices, tomato sauce and meat broth, season, cover and steam.

approx. 3 Min. 100 P

4. Mix butter and flour, use wire whisk to add to sauce. Reheat, covered. Stir occasionally and after cooking is finished.

approx. 3 Min. 100 P

Sauce for Noodles

Gorgonzola Sauce

Total cooking time: approx. 4½ minutes Utensils: Bowl with cover (1 l contents)

Ingredients

200 g Gorgonzola Cheese 150 ml Heavy whipping cream approx. 1 tbsp Gravy thickener, light color

Preparation

1. Puree the Gorgonzola and cream in a blender or handheld blender.

2. Pour mixture in a bowl, cover and heat.

approx. 2 Min. 60 P

3. Add the Gravy thickener, cover and reheat.

approx. 2½ Min. 60 P

Stir again after heating.

Tip: This sauce is sufficient for about 400 g of noodles.

Farfalle (butterfly-shaped noodles) are very suitable.

Recipes

Austria

Bread dumplings makes 5 servings

Total cooking time: approx. 7-10 minutes Utensils: 5 cups or pudding molds

Ingredients

2 tbsps Butter or margarine (20 g) 1 Onion (50 g), finely chopped approx. 500 ml Milk 200 g Dry bread roll, diced (approx. 5 rolls / bread rolls) 3 Eggs

Preparation

1. Grease the bottom of the pan, add onions, cover and steam.

1-2 Min. 100 P

2. Cut roll into small cubes, cover with milk and let sit for 10 minutes. Beat eggs.

3. Mix onions, eggs and roll cubes well to form an even dough. If necessary, add some more milk.

4. Evenly distribute this dough in 5 cups or pudding molds, cover with microwave foil, place around the outer side of the turntable and cook.

6-8 Min. 100 P

After baking, let stand for about 2 minutes. Empty dumplings onto a plate prior to serving.

Switzerland

“Tessin Risotto”

Total cooking time: approx. 20-24 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

50 g Marbled bacon 2 tbsps Butter or margarine (20 g) 1 Onion (50 g), finely chopped 200 g Rice (Arboris) 400 ml Meat broth 70 g Sbrinz cheese, shredded (alternatively use shredded Emmentaler cheese) 1 pinch Saffron Salt and pepper

Preparation

1. Dice the ham. Distribute the butter evenly in the bowl. Add onion and ham, cover and steam.

approx. 2 Min. 100 P

2. Add the rice, fill with meat broth, boil and let soak.

3-5 Min. 100 P

15-17 Min.

After baking, let stand for about 3-5 minutes.

3. Stir cheese and saffron into this mixture, season to taste.

Tip: Serve with baked chanterelle mushrooms or white

cap mushrooms and a mixed salad.

20 P

ESPAÑOLENGLISH

GB-64

Recipes

Noodles, Rice and Dumplings

Switzerland

Semolina Gnocchi

“Griessnockerl” makes about 12-15 servings

Total cooking time: approx. 19-23 minutes Utensils: Bowl with cover (2 l contents) Round, flat casserole dish (dm. approx. 26 cm)

Ingredients

250 ml Milk 1 tsp Butter or margarine 1 pinch Salt 50 g Semolina 1 Egg white 1 Egg yolk 50 ml Cream (Crème Fraiche) 1 tsp Butter or margarine for greasing the pan 1 tbsp Butter or margarine 30 g Shredded Sbrinz Cheese (alternatively use shredded Emmentaler cheese)

Preparation

1. Put milk, butter and salt into a bowl, cover and heat.

approx. 3 Min. 100 P

2. Add semolina, stir well, cover and let soak. Stir once during cooking.

9-11 Min. 30 P

Let cool.

3. Beat egg whites until they are stiff. Mix egg yolk with cream and stir into semolina mixture, fold egg whites in.

4. Grease the casserole pan. With two soupspoons, form small ovals, place next to each other into the dish. Cover with butter flakes, sprinkle with shredded cheese. Place onto the high rack and bake.

7-9 Min. 30 P

After baking, let stand for about 2 minutes.

Tip: Gnocchi are served as a main entree. Serve with

spinach.

Italy

Lasagne al forno

Total cooking time: approx. 23-25 minutes Utensils: Bowl with cover (2 l contents) Flat, square casserole dish (approx. 20x20x6 cm)

Ingredients

300 g Tomatoes from a jar 50 g Mushrooms, finely diced 1 Onion (50 g), finely chopped 1 Garlic clove, crushed 250 g Mincemeat, beef 2 tbsps Tomato sauce (30 g) Salt and pepper Oregano, Thyme, Basil 150 ml Cream (Crème Fraiche) 100 ml Milk 50 g Shredded parmesan cheese 1 tsp Mixed, chopped herbs 1 tsp Olive oil Salt and pepper Nutmeg 1 tsp Olive oil to grease the pan. 125 g Green sheet noodles 1 tbsp Shredded Parmesan cheese (5 g) 1 tbsp Butter or margarine

Preparation

1. Slice tomatoes, mix with ham, onions, garlic, beef mincemeat and tomato sauce. Season, cover and steam, stir after half of cooking time.

6-7 Min. 100 P

2. Mix cream and milk, Parmesan cheese, herbs and oil, season.

3. Grease the casserole pan. Cover bottom of pan with one third of sheet noodles. Place half of mincemeat on top of noodles, pour some sauce over it. Place the second third of noodles on top, layer mincemeat, sauce and the final layer of noodles.

Top with sauce, sprinkle with parmesan cheese. Cover with butter flakes, cook on low rack and

cook.

14-15 Min. 50 P/230°C

approx. 3 Min.

After baking, let dish stand for 5 to 10 minutes.

GB-65

Cakes, Bread, Desserts and Drinks

Germany

Semolina Flummery with Raspberry Sauce

Total cooking time: approx. 15-20 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

500 ml Milk 40 g Sugar 15 g Almonds, chopped 50 g Semolina 1 Egg yolk 1 tbsp Water 1 Egg white 250 g Raspberries 50 ml Water 40 g Sugar

Preparation

1. Put milk, sugar and almonds into a bowl, cover and heat.

3-5 Min. 100 P

2. Add semolina, stir, cover and cook. Stir once during cooking.

10-12 Min. 20 P

3. Mix egg yolk and water in a cup, stir into the hot porridge. Beat egg white stiff, carefully fold in. Transfer semolina flummery into small bowls.

4. To prepare the sauce, wash raspberries, carefully pat dry, put into bowl with water and sugar. Cover and heat.

2-3 Min. 100 P

5. Puree raspberries and serve hot or cold along with the semolina flummery.

France

Pears in Chocolate

“Poires au chocolat”

Total cooking time: approx. 8-13 minutes Utensils: Bowl with cover (2 l contents) Bowl with cover (1 l contents)

Ingredients

4 Pears (600 g) 60 g Sugar 1 pck. Vanilla sugar (10 g) 1 tbsp Pear liquor, 30 Vol.-% 150 ml Water 130 g Semi-sweet chocolate 100 g Cream (Crème Fraiche)

Recipes

Preparation

1. Leave pears whole and peel.

2. Put sugar, vanilla sugar, liquor and water into a bowl, mix, cover and heat.

1-2 Min. 100 P

3. Place pears into the liquid, cover and cook.

6-10 Min. 100 P

Remove pears from liquid, let cool.

4. Pour 50 ml of the liquid into a smaller bowl.

Add chocolate and cream, cover and heat.

approx. 1 Min. 100 P

5. Stir sauce well. Pour sauce over pears and serve.

Tip: Can be served with some vanilla ice cream.

Austria

“Salzburger Nockerl”

makes 3 servings

Total cooking time: approx. 5-6 minutes Utensils: Round, flat casserole dish (approx. 30 cm long)

Ingredients

4 Egg white 1 pinch Salt 50 g Powdered sugar 1 tsp Vanilla sugar 4 Egg yolk 2 tbsps Flour (20 g) 1 tsp Butter or margarine for greasing the pan 1 tbsp Powdered sugar

Preparation

1. In a large bowl, beat egg white until it forms a stiff foam, add salt. Slowly add powdered and vanilla sugar, keep beating until stiff.

2. Mix egg yolk with a little bit of egg whites, gently turn under beaten egg whites. Sieve flour over this mixture and also fold in.

3. Grease the casserole pan. Divide the dough into three parts, place all three parts next to each other into the casserole dish.

Bake the ovals immediately onto the low rack in the

pre-heated microwave oven.

5-6 Min. 20 P/230°C

Immediately dust with powdered sugar, serve hot.

ESPAÑOLENGLISH

GB-66

Recipes

Cakes, Bread, Desserts and Drinks

Denmark

Fruit Jelly with Vanilla Sauce

“Rødgrød med vanilie sovs”

Total cooking time: approx. 8-12 minutes Utensils: Bowl with cover (2 l contents) Bowl with cover (1 l contents)

Ingredients

150 g Wash and sort red currants 150 g Wash and sort strawberries 150 g Wash and sort raspberries 250 ml White wine 100 g Sugar 50 ml Lemon juice 8 Leaf Gelatin 300 ml Milk Core of ½ vanilla bean 30 g Sugar 15 g Food starch

Preparation

1. Reserve some fruits for garnish. Puree rest of berries with white wine, add to bowl, cover and cook.

5-7 Min. 100 P

Carefully turn sugar and lemon juice under.

2. Soak gelatin in cold water for about 10 minutes, then squeeze excess moisture out. Stir gelatin into the hot fruit puree until it is dissolved. Refrigerate jelly until it solidifies.

3. Add milk and vanilla sauce into bowl.

Cut open vanilla bean, remove the core. Stir vanilla

core, sugar and food starch into the milk, cover and cook.

Stir occasionally and after cooking is finished.

2½-3½ Min. 100 P

4. Empty jelly onto a plate, garnish with whole fruits. Serve with vanilla sauce.

Tip: Can also be served with ice-cold cream or yoghurt.

Austria

Curd strudel

“Topfenstrudel“

Total cooking time: approx. 17½-20 minutes Utensils: Bowl with cover (1 l content) Oval, flat casserole dish (approx. 30 cm long)

Ingredients

125 g Flour 1 tbsp Oil ½ Egg 50 ml Water ¼ Core of one vanilla bean 50 g Butter or margarine 2 Egg yolk 75 g Sugar 250 g Curd (20% fat content) 50 ml Heavy whipping cream 2 Egg white Flour for dusting 40 g Butter or margarine 20 g Breadcrumbs 30 g Raisins 1 tsp Butter or margarine for greasing the pan

Preparation

1. To make a dough, knead flour, ½ tbsp. oil and the egg with the kneading attachment of a handheld blender. Slowly add enough water to form a smooth, elastic dough. The dough should not be sticky. Brush the dough with the rest of the oil

2. Cover the dough with a hot, wet kitchen towel, let stand for 30 minutes.

3. Cut open vanilla bean, remove the core. With a handheld blender, stir the butter, egg yolk, sugar and vanilla core until creamy. Stir in the curd and cream. Beat egg white until stiff, carefully fold in.

4. Dust a dry kitchen towel with flour. Roll dough onto this surface until it is very thin.

5. Melt the butter covered in a bowl.

approx. ½-1 Min. 100 P

Baste the dough with butter and sprinkle with

breadcrumbs. Place an even layer of curd mixture on the dough, sprinkle raisins on top.

6. Using the kitchen towel, carefully turn the dough to form a roll.

7. Grease the pan. Put the strudel roll, seam side down, onto the baking pan and bake on the low rack in the pre-heated microwave oven.

17-19 Min. 40 P/230°C

Tip: Serve the strudel hot or cold. May be served with

vanilla sauce.

GB-67

Cakes, Bread, Desserts and Drinks

Spain

White Peach Mount

“Melocotones nevados” makes about 8 servings

Total cooking time: approx. 6-7 minutes Utensils: Round, flat glass pan (dm. approx. 24 cm)

Ingredients

470 g Peach halves from a jar, drip dried 2 Egg white 35 g Sugar 75 g Ground almonds 35 g Sugar 2 Egg yolk 2 tbsps Cognac 1 tsp Butter or margarine for greasing the pan

Preparation

1. Pat the peach halves dry.

2. Beat egg white until stiff. Sprinkle a little sugar into the beaten egg whites.

3. Mix the almonds, the rest of the sugar, egg yolk and cognac.

4. Fill the peach halves with this mixture. Using a pastry bag, squeeze the egg whites onto the filling.

5. Grease the pan. Place the peaches into the baking dish, bake on the low rack.

6-7 Min. 50 P

Sweden

Pistachio Rice with Strawberries

“Pistaschris med zordgubbe”

Total cooking time: approx. 23-26 minutes Utensils: High bowl with cover (2 l contents)

Ingredients

125 g Long grain rice 175 ml Milk 175 ml Water 1 Vanilla bean 1 pinch salt 50 g Sugar 250 g Strawberries 40 g Sugar 40 ml Cointreau (Orange liquor, 40 Vol.-%) 200 ml Heavy whipping cream 1 Egg white 50 g Pistachios

Preparation

1. Add the rice to a bowl, fill with the liquid. Cut open the vanilla bean, add the vanilla bean, salt and sugar to the rice, cover and cook.

3-4 Min. 100 P

20-22 Min.

After baking, let stand for about 5 minutes.

30 P

Recipes

2. Cut strawberries in half, mix with sugar and orange liquor.

3. Remove vanilla bean from rice, place rice in a double boiler to cool, stirring constantly. Beat the cream and egg white, separately, until stiff. Carefully fold the pistachios under the cold rice, then the cream and finally the egg whites.

4. Serve the rice in a large bowl. Make a little hollow, place the strawberries in the hollow.

Germany

Cherry Pudding

“Kirschenmichel”

Total cooking time: approx. 16-18 minutes Utensils: High, round casserole dish (dm. approx. 20 cm)

Ingredients

4 Old, hard bread roll (160 g) 375 ml Milk 60 g Butter or margarine 8 tbsps Sugar (80 g) 4 Egg yolk 1 tbsp Flour 30 g Chopped almonds Shredded skin of one Lemon 4 Egg white 1 tsp Butter or margarine for greasing the pan 350 g Sour cherries from a jar, drip dried. 2 tbsps Breadcrumbs 1 tbsp Butter or margarine

Preparation

1. Cut rolls into small pieces, soak in milk.

2. Beat butter, sugar and egg yolk with a handheld blender until creamy. Add flour, almonds, lemon rind and soaked rolls (squeeze excess moisture out).

3. Beat egg white until stiff, carefully fold in.

4. Grease the pan. Place the bread dough and the cherries into the casserole dish in layers. The uppermost layer should be dough.

5. Sprinkle breadcrumbs onto the top, cover with butter flakes.

Place onto the low rack and bake in a pre-heated

microwaveoven.

16-18 Min. 60 P/230°C

After baking, let dish stand for 5-10 minutes.

ESPAÑOLENGLISH

GB-68

Recipes

Cakes, Bread, Desserts and Drinks

Switzerland

Carrot Cake

“Rueblitorte“ makes about 16 servings

Total cooking time: approx. 24 minutes Utensils: Round baking pan (dm. approx. 28 cm)

Ingredients

1 tsp Butter or margarine for greasing the pan 5 Egg yolk 250 g Sugar 250 g Carrots, finely diced Juice of one lemon 250 g Ground almonds 80 g Flour 1 tbsp Baking powder 5 Egg white

Preparation

1. Grease the pan.

2. Beat egg yolk and sugar with a handheld blender until creamy. Add carrots, lemon juice and almonds. Mix flour and baking powder, add to mixture, mix well.

3. Beat egg white until stiff, carefully fold in.

Fill dough into the baking dish. Place onto the low

rack and bake. (This recipe will make about 1,1 kg).

INSTANT ACTION “Cake”

4. Let cool in the baking dish for 5 minutes.

France

Apple Cake with Calvados

“Tarte aux pommes avec calvados” makes about 12-16 pieces

Total cooking time: approx. 26 minutes Utensils: Spring form (dm. approx. 28 cm)

Ingredients

200 g Flour 1 tsp Baking powder 100 g Sugar 1 pck. Vanilla sugar 1 pinch Salt 1 Egg 3-4 Drops Bitter almond flavor 125 g Butter 1 tsp Butter or margarine for greasing the pan 50 g Chopped hazelnuts 600 g Apples (Boscop, approx. 3-4 pieces) Cinnamon 2 Eggs 1 pinch Salt 4 tbsps Sugar 1 pck. Vanilla sugar 4 tbsps Calvados (apple brandy) 1½ tbsps Food starch 125 g Crème double Powdered sugar for dusting

Preparation

1. Mix flour and baking powder. Mix sugar, vanilla sugar, salt, egg, bitter almond flavor and butter. Add to flour mixture and knead with the kneading attachment of a handheld blender. Cover the dough and stand in a cool place for 30 minutes.

GB-69

2. Grease the pan, roll the dough between two layers of foil and place into the pan. Form an edge of about 3 cm high.

3. Evenly spread hazelnuts onto the dough.

4. Peel, core and quarter the apples, cut into thin slices. Place apple slices in an overlapping pattern onto the hazelnuts, thinly dust with cinnamon.

5. Separate eggs. Beat egg whites until stiff, add a dash of salt and 1 Tbls. sugar. Beat egg yolk, rest of the sugar and vanilla bean until foamy. Add Calvados, food starch and Crème double, carefully fold in. Fold the beaten egg whites in this mixture and evenly spread on top of the apple slices. Place onto the low rack and bake. (This recipe will make about 1.3 kg).

INSTANT ACTION “Cake”

Tip: Let the cake cool in the baking pan, dust with

powdered sugar just prior to serving.

Germany

Cheese Cake

makes about 12-16 servings

Total cooking time: approx. 43-47 minutes Utensils: Spring form (dm. approx. 28 cm)

Ingredients

250 g Flour 1 tsp Backing powder (3 g) 125 g Butter or margarine 30 g Sugar 1 Egg yolk 1-2 tbsps Water 1 tsp Butter or margarine for greasing the pan 750 g Curd, 20% fat content 300 g Sugar 3 Egg yolk 1 pck. Pudding powder vanilla (40 g) 125 ml Milk Juice of ½ lemon 30 g Raisins, washed 4 Egg white

Preparation

1. Mix flour and baking powder. Add butter, sugar, egg yolk and water, knead with a handheld blender. Cover the dough and stand in a cool place for 30 minutes.

2. Grease the pan, roll the dough and place into the pan. Slightly pull up an edge. Pierce the dough with a fork several times, pre-bake the dough on the low rack.

11-13 Min. 30 P/230°C

3. Mix the curd, sugar, egg, pudding powder, milk , lemon Juice and raisins.

4. Beat egg white until stiff, carefully fold in. Evenly spread the curd mixture onto the dough. Place onto the low rack and bake.

32-34 Min. 30 P/160°C

5. Let the cheese cake cool off, remove from baking pan.

Cakes, Bread, Desserts and Drinks

France

Pear Tart

“Tarte aux poires“ makes about 12-14 servings

Total cooking time: approx. 18-21 minutes. Utensils: Bowl with cover (2 l contents) Small bowl with cover

Ingredients

150 g Flour 75 g Butter or margarine 30 g Powdered sugar 1 pinch Salt 1 Egg 1 tsp Butter or margarine for greasing the pan 250 ml Milk 1 pinch Salt 2 Egg yolk 20 g Sugar ½ pck. Vanilla sugar (5 g) 1 tbsp Food starch 540 g Pears from a jar, drip dried 120 g Gooseberry jam 1 tbsp Candied fruits 1 tbsp Shaved almonds

Preparation

1. Knead flour, butter, powdered sugar, salt and egg yolk with the kneading attachment of a handheld blender to form a dough. Cover and place in a cool place for 30 minutes.

2. Grease the baking pan. Roll the dough and place into the pan. Pull up the edges. Pierce the dough several times with a fork.

Place onto the low rack and bake.

14-16 Min. 20 P/230°C

3. Remove the dough from the baking pan, set onto a backing rack to cool completely.

4. Put milk and salt into a bowl, cover and heat.

approx. 2 Min. 100 P

5. Stir the egg yolk, sugar and vanilla sugar, until it forms a light-colored cream. Add the starch, mix well. Slowly add the hot milk. Pour this mixture back into the bowl, cover and heat. Stir occasionally and after cooking is finished.

1-2 Min. 100 P

6. Baste the dough with the cream. Evenly place pears on top. Put gooseberry jam into the small bowl, cover and heat.

approx. 1 Min. 100 P

7. Sprinkle over pears, garnish with the candied fruits and shaved almonds.

Tip: You should place the cream and pears on the

dough only shortly before serving, otherwise it might soak up the moisture.

Round baking pan (dm. approx. 28 cm)

Recipes

Germany

Four-Fruit-Cake

makes about 12-16 servings

Total cooking time: approx. 20-24 minutes. Utensils: Two bowls with cover (2 l contents)

Ingredients

75 g Butter or margarine 75 g Sugar 1 tsp Vanilla flavor 2 Eggs 150 g Flour 1 tsp Baking powder (3 g) 4 tbsps Milk 1 tsp Butter or margarine to grease the pan 150 g Almond paste base ½ pck. Pudding powder vanilla (20 g) 2 tbsps Sugar (20 g) 250 ml Milk 1 Onions (100 g), in slices 50 g Seedless grapes, cut in half 150 g Mandarin-Oranges, from a jar, drip dried 100 g Peaches, sliced, from a jar, drip dried 1 pck. Glazing powder (11 g), clear 250 ml Clear fruit juice

Preparation

1. Beat butter, sugar, vanilla flavor and egg yolk with a handheld blender for about 3 minutes until creamy. Mix flour and baking powder. Alternately mix flour and milk into the butter mixture.

2. Grease the pan and spread the dough evenly into the pan. Place on the low rack and bake.

13-15 Min. 20 P/230°C

Remove the cake from the baking pan and let it

cool of.

3. Roll out the almond paste base between two foils, to the size of the cake bottom. Place on top of the cake bottom

4. Add pudding powder, sugar and milk into bowl. Stir until it is free of clumps, cover and cook. Stir occasionally and after cooking is finished.

approx. 3 Min. 100 P

5. Baste the pudding onto the cake bottom. Evenly distribute the fruit on top.

6. Dissolve the glazing powder in fruit juice, pour into bowl and cook. Stir occasionally and after cooking is finished.

4-6 Min. 40 P

Distribute the glaze over the fruit, let it cool off.

Tip: The almond paste will have a more intensive flavor,

if you let the torte rest for a few hours.

Round fruit cake pan (dm. approx. 28 cm)

ESPAÑOLENGLISH

GB-70

Recipes

Cakes, Bread, Desserts and Drinks

Germany

Curd Puff Pastries

makes about 12 servings

Total cooking time: approx. 14-16 minutes. Utensils: Baking pan (dm. approx. 30 cm) greaseproof paper

Ingredients

200 g Flour 1 tsp Baking powder (3 g) 200 g Low-fat curd 200 g Butter 1 pinch Salt Jam for filling 1 Egg white 1 Egg yolk 1 tbsp Water Powdered sugar

Preparation

1. Mix flour and baking powder. Add low-fat curd, butter and salt, knead with the kneading attachment of a handheld blender to make a dough. Cover the dough and place in a cool area for 30 minutes.

2. Roll half of the dough on a floured surface about ½ cm thick. Cut the dough into 6 squares (about 12x12 cm), place one teaspoon of jam into each center.

3. Baste the edges with egg white and fold to form a triangle.

4. Cover the backing pan with greaseproof paper. Mix egg yolk and water, baste the pastries with this mixture and place on baking pan. Bake on the low rack in the pre-heated microwave oven.

14-16 Min. 230°C

After cooling, dust with powdered sugar.

5. Prepare the other 6 puff-pastry squares and bake.

Tip: Also try other fillings, e.g. nuts, almonds, almond

paste, curd, whole fruits, fruit stew or hearty fillings.

Austria

Gugelhupf

makes about 16 servings

Total cooking time: approx. 23 minutes. Utensils: Gugelhupf pan (dm. approx. 22 cm)

Ingredients

1 tsp Butter or margarine to grease the pan 170 g Butter or margarine 140 g Powdered sugar 4 Egg yolk 40 g Almond slivers 40 g Raisins, washed and some shredded Lemon rind 4 Egg white 280 g Flour 1 pck. Baking powder (15 g)

Preparation

1. Grease the Gugelhupf pan.

2. Beat butter and powdered sugar with a handheld blender until creamy. Slowly add egg yolk. Add almond slivers, raisins and the shredded lemon rind. Mix well. Beat egg whites until they are stiff and carefully fold in.

Mix flour and baking powder, sieve and carefully

fold in.

4. Fill dough into the baking pan and bake on low rack. (This recipe will make about 0.9 kg).

INSTANT ACTION “Cake”

Spain

Almond Cake

“Tarta de almendras“ makes about 12 servings

Total cooking time: approx. 26-30 minutes. Utensils: Spring form (dm. approx. 24 cm)

Ingredients

2 Puff pastry sheet (200 g) frozen 1 tsp Butter or margarine to grease the pan 100 g Butter or margarine 100 g Sugar Shredded skin of one lemon 4 Eggs

½ tbsp Cinnamon

200 g Almond powder

Preparation

1. Thaw the puff pastry according to package directions. Grease the pan.

2. Roll the dough to the size of the baking pan and place into the pan. Pierce dough several times with a fork and place on the low rack in the pre-heated microwave oven.

8-10 Min. 230°C

3. Beat butter and sugar with a handheld blender until creamy. Add eggs slowly, one at a time, keep mixing. Add shredded lemon rind and cinnamon. Slowly add almonds.

4. Distribute almond mixture evenly on puff pastry, bake on low rack.

18-20 Min. 200°C

5. Sprinkle with powdered sugar and serve.

GB-71

Cakes, Bread, Desserts and Drinks

Spain

Biscuit Roll “Gypsy’s Arm”

“Brazo gitano“ makes about 8-10 servings

Total cooking time: approx. 13½-15½ minutes. Utensils: Square pan (approx. 24x24 cm) greaseproof paper Bowl with cover (2 l contents)

Ingredients

3 Eggs 90 g Sugar 90 g Flour 1 tsp Baking powder (3 g) 250 ml Milk 1 Cinnamon stick Peel of one lemon 75 g Sugar 2 tbsps Food starch (20 g) 2 Egg yolk 2 tbsps Powdered sugar (20 g)

Preparation

1. Beat eggs and sugar with a handheld blender until creamy, until air bubbles rise. Mix flour and baking powder, sieve and carefully fold in.

2. Cover the baking pan with greaseproof paper, pour the dough into the pan and bake on the low rack in the pre-heated oven.

10-12 Min. 20 P/200°C

3. Place the biscuit cake onto a slightly wet kitchen towel, sprinkled with sugar. Carefully remove the baking parchment and immediately roll up the biscuit, starting on one side, with a kitchen towel.

4. 200 ml milk with the cinnamon stick, lemon peel and sugar into a bowl, cover and heat.

approx. 2 Min. 100 P

5. Mix the rest of the milk with the food starch and the egg yolk. Remove lemon and cinnamon stick from the milk and mix in the food starch mixture. Cover and cook. Stir occasionally and after cooking is finished.

approx. 1½ Min. 100 P

6. Unroll the biscuit roll, baste with the Crème and carefully roll back up. Dust with powdered sugar.

Austria

Linzer Bakeries

makes about 70 cookies

Total cooking time: approx. 8-10 minutes. Utensils: greaseproof paper

Ingredients

280 g Flour 210 g Butter 100 g Sugar 100 g Almonds, with peel, powdered 1 Egg yolk 25 ml Lemon juice (½ lemon) Some cinnamon

Round Baking pan (dm. approx. 30 cm)

Recipes

Preparation

1. Knead all ingredients into a short crust dough, place

in cool area for ½ hour.

2. Roll the dough to about 3 mm thickness, cut out round shapes of about 5 cm diameter. Place 12 cookies on a baking pan covered with greaseproof paper. Bake on the low rack in the pre-heated oven.

8-10 Min. 200°C

Let cool after baking. Remove from the greaseproof paper only when

cookies are completely dry.

3. Prepare the next 12 cookies and bake, and so on.

Tip: These cookies are very decorative, if you dip

one half of each cookie into melted semi-sweet chocolate.

Austria

Chocolate with Cream

“Schokolade mit Schlagobers“ makes 1 serving

Total cooking time: approx. 1 minute Utensils: Large cup (200 ml content)

Ingredients

150 ml Milk 30 g Block chocolate, shredded 30 ml Heavy whipping cream Chocolate granules

Preparation

1. Pour milk into cup. Add block chocolate to the milk, stir and heat.

Stir occasionally during heating.

approx. 1 Min. 100 P

2. Beat cream until stiff, place on top of chocolate, garnish with chocolate granules and serve.

Austria

Vienna Milk Coffee

makes 1 serving

Total cooking time: approx. 1-1½ minutes Utensils: Large cup (200 ml content)

Ingredients

1 Egg yolk 1 tbsp Sugar 75 ml Milk 75 ml Water 2 tsps Instant coffee 20 ml Rum

Preparation

1. Add all ingredients except rum into cup, stir well. Heat, stirring once during cooking.

1-1½ Min. 100 P

2. Add rum to the hot drink.

ESPAÑOLENGLISH

GB-72

Recipes

Cakes, Bread, Desserts and Drinks

Netherlands

Fire Drink

“Vuurdrank“ makes 10 servings

Total cooking time: approx. 8-10 minutes Utensils: Bowl with cover (2 l contents)

Ingredients

500 ml White wine 500 ml Red wine, dry 500 ml Rum, 54 Vol.-% 1 Untreated Orange 3 Cinnamon sticks 75 g Sugar 10 tsps Kluntjes (Rock sugar)

Preparation

1. Pour alcohol into a bowl. Thinly peel orange, add orange peel, cinnamon and sugar to the alcohol. Cover and heat.

8-10 Min. 100 P

Remove the orange peel and the cinnamon. Place one teaspoon rock sugar into each Grog

glass, pour Fire Drink on top and serve.

Great Britain

Raspberry Jam

Raspberry Jam makes 30 servings

Total cooking time: approx. 10-12 minutes Utensils: Bowl with cover (2 l contents) Jam glasses preserving film

Ingredients

500 g Raspberries 250 g Preserving sugar (2:1)

Preparation

1. Wash raspberries, mix, cover and heat.

4-5 Min. 100 P

2. Stir, cover again and cook.

6-7 Min. 30 P

3. Thoroughly clean jam glasses, fill with jam and immediately close with preserving film.

Tip: You can also use a frozen and thawed fruits.

Switzerland

Apple Chutney with Raisins

makes 30 servings

Total cooking time: approx. 22-28 minutes Utensils: Bowl with cover (3 l contents) Small canning or jam glasses preserving film

Ingredients

4 Hard apples (500 g), peeled and diced 1 Zucchini (200 g), diced 3 Onion (150 g), finely chopped 50 g Plums, dried and pitted 250 g Raisins 1 tsp Juniper berries Salt Black pepper, ground 150 ml White wine 100 ml Apple vinegar 250 g Sugar

Preparation

1. Place all ingredients except sugar into a bowl, cover and heat. Stir once during cooking.

9-11 Min. 100 P

2. Mix sugar and fruits, cover and continue to cook.

Stir occasionally and after cooking is finished.

3-5 Min. 100 P

10-12 Min.

3. Clean and dry glasses thoroughly. Fill glasses with chutney and immediately close with preserving film.

Tip: This chutney is great when served with meat fondue,

baked meat and rice dishes.

40 P

GB-73

SPECIFICATIONS

AC Line Voltage Distribution line fuse/circuit breaker AC Power required: Microwave

Grill Grill/Microwave Convection Convection/Microwave Off Mode (Energy Save Mode) Output power: Microwave Grill heating elements Convection Microwave Frequency Outside Dimensions: R-970 R-97ST Cavity Dimensions Oven Capacity Turntable Weight Oven lamp

* This Product fulfils the requirement of the European standard EN55011. In conformity with this standard, this product is classified as group 2 class B equipment. Group 2 means that the equipment intentionally generates radio-frequency energy in the form of electromagnetic radiation for heating treatment of food. Class B equipment means that the equipment suitable to be used in domestic establishments.

** The depth does not include the door opening handle

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

As part of a policy of continuous improvement, we reserve the right to alter design and

specifications without notice.

230 V, 50 Hz, single phase

Minimum 16 A

1.34 kW (steady)

1.88 kW (initial)

2.8 kW

3.18 kW

2.8 kW

3.33 kW

less than 0.5W

1050 W (IEC 60705)

1300 W (650 W x2)

1450 W

2450 MHz (Group 2/Class B) *

550 mm (W) x 368 mm (H) x 537 mm (D) **

550 mm (W) x 368 mm (H) x 535 mm (D) **

375 mm (W) x 272 mm (H) x 395 mm (D) ***

40 litres ***

ø362 mm, ceramic

20 kg

25 W/240 - 250 V

ESPAÑOLENGLISH

GB-74

• SEULEMENT VALIDE POUR L'ALLEMAGNE ET L’AUTRICHE • SLECHTS GELDIG VOOR DUITSLAND EN OOSTENRUK •

• SOLTANTO VALIDO PER LA GERMANIA E L’AUSTRIA • SOLAMENTE VÁLIDO PARA ALEMANIA Y AUSTRIA •

Vorgehensweise bei Vorliegen eines Produktmangels:

•

Wurde Ihr Gerät durch einen Fachbetrieb mit einem von Sharp genehmigten Einbaurahmen oder rahmenlos ein-/unter Rahmen des Quick 48 Vor-Ort-Service geltend machen und sich direkt an den KUNDEN-SERVICE wenden oder Sachmängel gegenüber Ihrem Verkäufer geltend machen.

• Für alle übrigen Geräte können Sie die unter Ziffer 2. aufgeführten Garantieansprüche ohne Quick 48 Stunden Vor-Ort-Service oder Sachmängel gegenüber Ihrem Verkäufer geltend machen.

ONLY VALID FOR GERMANY AND AUSTRIA •

gebaut, können Sie die unter Ziffer 1. aufgeführten Garantieansprüche im

1. Garantie mit Quick 48 Stunden Vor-Ort-Service

Gilt für Deutschland und Österreich

Haushalts-Mikrowellengeräte im Quick 48 Stunden Vor-Ort-Service

Sehr geehrter Sharp Kunde,

alle ein-/ untergebauten Haushalts-Mikrowellengeräte, die durch einen Fachbetrieb fachgerecht mit einem von SHARP genehmigten Einbaurahmen oder rahmenlos ein-/ bzw. untergebaut worden sind, werden im Quick 48 Vor-Ort-Service abgewickelt. Die in dieser Garantie beschriebenen Ansprüche stehen Ihnen zusätzlich neben den gesetzlichen Sachmängelansprüchen gegen Ihren Verkäufer zu.

Umfang der Garantie: Sollte Ihr Mikrowellengerät trotz sorgfältiger Herstellung und Endkontrolle einen Mangel aufweisen, können Sie innerhalb der Garantiezeit, Garantieleistungen gegen Sharp Electronics (Europe) GmbH in Anspruch nehmen. Diese stehen Ihnen zu, wenn ein herstellungsbedingter Material- und/oder Verarbeitungsmangel (nachfolgend „Mangel“) bei dem Mikrowellengerät oder Teilen davon - mit Ausnahme der Garraum-Glühlampe - innerhalb von 24 Monaten auftritt. Die Garantie umfasst nicht Mängel, die durch unsachgemäße Behandlung, Bedienungsfehler oder durch Fremdeinwirkung entstanden sind. Transportschäden bei Neugeräten müssen Sie bei Ihrem Verkäufer geltend machen. Die Garantiefrist von 24 Monaten beginnt mit dem Tag, an dem Sie das fabrikneue Gerät von einem Händler gekauft haben. Die Erbringung von Garantieleistungen verlängert nicht die Garantiezeit.

Garantieleistungen: Sharp Electronics (Europe) GmbH erfüllt seine Garantieverpflichtungen für Mängel durch kostenlose Reparatur und einen Quick 48 Stunden Vor-Ort-Service. Etwa anfallende Transportkosten innerhalb Deutschlands und Österreich übernehmen wir.

Im Quick 48 Stunden Vor-Ort-Service werden alle Reklamationen, die montags bis freitags zwischen 8:00 und18:00 Uhr beim Quick 48 Deutschland, Tel.: 0180 / 5 23 46 74 *( 0,14 /Min. aus dem deutschen Festnetz, max. 0,42 /Min. aus dem deutschen Mobilfunknetz) und in Österreich Tel.: 0820 / 500 820 **( 0,145/Min) eingehen, ab dem darauffolgenden Werktag gerechnet, im Regelfall innerhalb 48 Stunden bei Ihnen im Vor-Ort-Service repariert.

Geltendmachung der Garantie: Der Mangel des Gerätes muss innerhalb der Garantiefrist unter Angabe des Kaufdatums, der Modellbezeichnung und der Seriennummer des Gerätes unter den oben aufgeführten Telefonnummern geltend gemacht werden. Bei der Vor-Ort-Reparatur ist dann der Kaufbeleg, aus dem sich das Kaufdatum, die Modellbezeichnung und die Seriennummer des Gerätes ergibt, vorzulegen.

Achtung:

Wird dieser Service für von Ihnen selbst ein-/unter die entstehenden Kosten von Ihnen zu tragen! Bitte erkundigen Sie sich vor Anforderung des Kundendienstes bei diesem über die anfallenden Kosten. Den für Sie nächstgelegenen Kundendienst nennt Ihnen gern unsere o.g. Hotline.

Als Nachweis für Sachmängel-/ Garantiearbeiten dient Ihr Kaufbeleg / Rechnung.

Selbstverständlich können Sie unseren QUICK 48 Vor-Ort-Service für Mikrowellengeräte auch nach Ablauf der Verjährungsfristen für Sachmängel-/Garantiefristen in Anspruch nehmen, dann jedoch gegen Aufwandsberechnung des jeweiligen Kundendienstes.

Garantiegeber: SHARP Electronics (Europe) GmbH, Sonninstraße 3, 20097 Hamburg

gebaute Geräte in Anspruch genommen, sind für Aus-/und Einbau, Fahrzeit und Km

www.sharp.de

• SEULEMENT VALIDE POUR L'ALLEMAGNE ET L’AUTRICHE • SLECHTS GELDIG VOOR DUITSLAND EN OOSTENRUK •

• SOLTANTO VALIDO PER LA GERMANIA E L’AUSTRIA • SOLAMENTE VÁLIDO PARA ALEMANIA Y AUSTRIA •

Vorgehensweise bei Vorliegen eines Produktmangels:

•

Wurde Ihr Gerät durch einen Fachbetrieb mit einem von Sharp genehmigten Einbaurahmen oder rahmenlos ein-/untergebaut, können Sie die unter Ziffer 1. aufgeführten Garantieansprüche im Rahmen des Quick 48 Vor-Ort-Service geltend machen und sich direkt an den KUNDEN-SERVICE wenden oder Sachmängel gegenüber Ihrem Verkäufer geltend machen.

• Für alle übrigen Geräte können Sie die unter Ziffer 2. aufgeführten Garantieansprüche ohne Quick 48 Stunden Vor-Ort-Service oder Sachmängel gegenüber Ihrem Verkäufer geltend machen.

ONLY VALID FOR GERMANY AND AUSTRIA •

2. Garantie ohne Quick 48 Stunden Vor-Ort-Service

Gilt für Deutschland und Österreich

Haushalts - Mikrowellengeräte

Wichtiger Endkunden – Hinweis: Serviceabwicklung nur über den Verkäufer. Die in dieser Garantie beschriebenen

Ansprüche stehen Ihnen zusätzlich neben den gesetzlichen Sachmängelansprüchen gegen Ihren Verkäufer zu.

Sehr geehrter SHARP Kunde,

SHARP- Geräte sind Markenartikel, die mit Präzision und Sorgfalt nach modernen Fertigungsmethoden hergestellt werden. Bei sachgemäßer Handhabung und unter Beachtung der Bedienungsanleitung wird Ihnen Ihr Gerät lange Zeit gute Dienste leisten. Das Auftreten von Fehlern ist aber nie auszuschließen. Sollte Ihr Gerät innerhalb der gesetzlichen oder mit Ihrem Verkäufer vereinbarten Verjährungsfristen für Sachmängel-/ Garantiefristen einen Mangel aufweisen und das Gerät wurde nicht von Ihrem Handelspartner ein-/untergebaut, so wenden Sie sich bitte an den V erworben haben und geben Sie das defekte Gerät dort ab, denn dieser ist Ihr Ansprechpartner für Sachmängel.

Garantieleistung:

Sharp Electronics (Europe) GmbH erfüllt seine Garantieverpflichtung für Mängel nach seiner Wahl durch kostenlose Reparatur oder durch Austausch des mangelhaften Gerätes gegen ein mangelfreies. Etwa anfallende Transportkosten innerhalb Deutschlands und Österreich werden von uns übernommen.

erkäufer, bei dem Sie das Gerät

Geltendmachung der Garantie:

Um die Garantie in Anspruch nehmen zu können, benötigen Sie den Kaufbeleg (Rechnung, Quittung) aus dem sich das Kaufdatum, die Modellbezeichnung und Seriennummer des Gerätes ergibt. Der Mangel des Gerätes muss innerhalb der Garantiefrist von Ihnen gegenüber einem Sharp Service-Partner oder einem autorisierten Händler von Sharp Electronics (Europe) GmbH geltend gemacht werden. Bei weiteren Fragen wenden Sie sich bitte von montags bis freitags zwischen 8:00 und 18:00 Uhr an unsere Service-Hotline 01805-29 95 29 * ( 0,14 /Min. aus dem deutschen Festnetz, max. 0,42 /Min. aus dem deutschen Mobilfunknetz)

Selbstverständlich können Sie unseren Kundendienst für Sharp-Mikrowellengeräte auch nach Ablauf der Verjährungsfristen für Sachmängel-/Garantiefristen in Anspruch nehmen, dann jedoch gegen Aufwandsberechnung des jeweiligen Kundendienstes.

Garantiegeber: SHARP Electronics (Europe) GmbH, Sonninstraße 3, 20097 Hamburg

www

.sharp.de

• ADRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • CENTRI DI ASSISTENZA • DIRECCIONES DE SERVICIO •

BELGIUM - http://www.sharp.be En cas d´une réclamation concernant une four a micro-onde SHARP, nous vous prions de vous adresser à votre spècialiste ou à une adresse des SHARP Services suivantes. Indien uw magnetron problemen geeft kunt u zich wenden tot uw dealer of een van de onderstaande Sharp service centra.

SHARP ELECTRONICS, Phone: 0900-10158 AVTC, Kleine Winkellaan 54,1853 Strombeek-Bever, 02/2674019 / ETS HENROTTE, Rue Du Campinaire 154, 6240 Farciennes, 071/396290 / Nouvelle Central Radio (N.C.R), Rue des Joncs 15 L-1818 HOWALD, 00352404078 / Service Center Deinze, Kapellestraat, 95, 9800 DEINZE, 09-386.76.67

NEDERLAND - http://www.sharp.nl Indien uw magnetron problemen geeft kunt u zich wenden tot uw dealer of naar onderstaand Sharp Service Centrum.

SHARP ELECTRONICS BENELUX BV,- Helpdesk -,Postbus 900, 3990 DW Houten, 0900-7427723

FRANCE - http://www.sharp.fr centralized hotline = 0820 856 333 En cas de réclamation pour les fours micro-ondes SHARP, nous vous prions de vous adresser à votre spécialiste ou à l'une des stations techniques agréées SHARP suivantes:

A.A.V.I. : Rue des Bourreliers – Parc des Pyramides – ZAC Moulin Lambin 2 - 59320 Hallennes Lez Haubourdin ; Tél : 0892 236 246 ;

Fax : 03.20.86.20.60 / ATELIER ROUSSEL : 12, Bld Flandre Dunkerque - 56100 Lorient ; Tél : 02.97.83.07.41 ; Fax : 02.97.87.

02.36 / MONSIEUR SAV : 8 Av Noel Franchini – 20090 AJACCIO ; Tel : 04.95.23.67.63 ; Fax 04.95.23.67.67 / ELECTRONIC

SERVICE PLUS : 5, bd LOUIS XI - ZI le Menneton - 37000 Tours ; Tél : 02.47.77.90.90 ; Fax : 02.47.77.90.91 / ELECTRO SERVICE : 21, rue de Mulhouse - B.P 122 - 68313 Illzach ; Tél : 0820 20 10 15 ; Fax : 03.89.50.80.14 / ELECTRO TECH :

26, Rue Cyrano - 69003 Lyon ; Tel: 0892 691 032 ; Fax: 04 72 33 18 90 / M.R.T. : 1-3, rue André CITROEN - 72000 Le Mans ; Tél : 02 22 66 50 20 ; Fax : 02 22 66 50 21 / SETELEC : 23, Rue de l'Argilière - 76420 Bihorel les Rouen ; Tél : 02.35.60.64.39 ; Fax : 02.35.59.93.48 / S.T.E. : 3, chemin de l'Industrie - 06110 Le Cannet Rocheville ; Tél : 04.93.46.05.00 ; Fax : 04.93.46.51.18 / TECH SERVICE : 15, rue du château de Ribaute - ZA Ribaute 2 - 31130 Quint Fonsegrives ; Tel: 05.62.57.63.90 ; Fax: 05.62.57.

63.99 / TIMO VIDEO : 6, avenue des boutons d'or - Batiment A -Parc d'activité des petits carreaux - 94370 Sucy en Brie ; Tél : 01.43.39.08.18 ; Fax : 01.43.39.08.07

ITALIA - http://www.sharp.it

ESPANA - http://www.sharp.es customer service department telephone: 902 10 13 88

Nel caso si verificassero problemi alla vostra apparecchiatura potrete rivolgervi presso un nostro centro di

En caso de una reclamación con vuestra SHARP Microwave, preguntan por favor la casa dónde han comprado

assistenza autorizzato sharp

su máquina o infórmanse en una de las SHARP Service casas siguientes. ANDALUCIA: JEREZ DE LA FRA.; ELECTR. Y CLIMAT. JEDA, Pintor Paco Toro, 5 Tel.: 956 33 64 99 / CADIZ; J. J.

COLLADO NORIEGA, Pza. de los Porches, 6, L-G-1 Tel.: 856 17 21 75 / CORDOBA; CAYRO, Hermano Juan Fdez, 15 Tel.: 957 26 35 06 / CORDOBA (PUENTE GENIL); GEISHA ELECTROCASH, S.L, Avda. poeta Manuel Reina, 86 Tel.: 987 60 57 23 / SERPRIEGO DE CORDOBA; SERPRIEGO, S. L., San Luis, 4 Bjo. lzda Tel.: 95 754 15 11 / GRANADA; FERMASA, Azorín, 7 Tel.: 958 25 64 77 / GRANADA; SERVIGON, Hospital de la Virgen 22 Tel.: 958 20 52 81 / ALMUÑECAR; SERVICOSTA, S. L.,

BASILICATA: DBF ELETTRONICA DI DI BIASE FARINA EUTERIO, VIA CONSAGRO 33-35, 0881-331126 / LD SERVICE, via

Pza. Dr. Alvarez Riosol, 1bj Tel.: 958 63 11 43 / HUELVA; AIRSEXT HUELVA, S. L., Paseo de la Glorieta, 6 Tel.: 959 22 88 13 /

Viviani 2, 0971-472578

HUELVA; TELEJARA, Polig. Polirrosa, C/A, Nave 27 Tel.: 959 22 60 74 / JAEN; ELECTRO HIMEGA, S. A., Adarves Bajos, 4 C

CALABRIA: FAG SERVICE SRL, VIA MAGENTA, 7, 0983-91943 / MONTEMURRO SERVICE DI A. MONTEMURRO, VIA

Tel.: 953 24 22 56 / LINARES; LORENZO MARTINEZ OSUNA, Don Luis, 10 Tel.: 953 69 52 03 / ALHAURIN DE LA TORRE;

LEONARDO DA VINCI, 62, 0984-401979 0984-404562 / S.A.T.E di DODARO E GERVASI SNC, VIA DEGLI STADI, 28/F,

REMEDIOS CAMARGO ESPADA, C/ Junco, 5 Tel.: 952 41 33 93 / SEVILLA; LUIS RIVAS CALDAS, Res.I Los

0984- 482337 / SBF di BATTAGLIA SAVERIO e Figli sas, VIA C. COLOMBO, 85, 0961-33824 02-700594509 /

Milanos-3a fase, núm. 41 Tel.: 95 451 73 55 / SEVILLA; INTERSAT REPARACIONES., Beethoven, 5 Tel.: 95 443 02 26 /

EUROTRADING SAS DI AIELLO GAETANO, VIA TORINO, 121/123, 0962- 20889 0962-24254 / FAG SERVICE S.R.L. FILIALE,

ECIJA; AGASOLAR, Merinos, 15A Tel.: 95 483 04 72 / MAIRENA DEL AJARAFE; VILLASANTE GARCIA JOAQUIN, Pablo

VIA T. CAMPANELLA, 32/34, 0983-91943 /

Neruda, 5, (SEVILLA) Tel.: 95 417 06 24 / CANTILLANA; SERIVEN CANTILLANA, Juan XXIII, 60 Tel.: 95 573 11 69 / DOS

0965-47051 0965-47855 / CIANO GIUSEPPE, VIA SECONDA TRAVERSA TOSCANINI, 16, 0966-643483 / PROFESSIONAL

HERMANAS; ELECTRO 93 S. L., Melliza, 1-3 Tel.: 95 566 48 56

SERVICE CENTER SNC DEI F.LLI FORTUGNO, VICO PETRILLINA, 9/11, 0965-51967 0965-349401 / AUDIOVIDEO SNC DI

ARAGON: ZARAGOZA; RENALES SABATER JAVIER, Florentino Ballesteros, 17 Tel.: 976 59 01 28

VARRESE & COSTANTINI, VIA A. DE GASPERI, 4/E, 0963- 45571 0963- 45572

ASTURIAS: OVIEDO Y GIJON; PRINCIPADO CAMILO, Avda. Santander, 12 Bajos Tel.: 985 21 28 65

CAMPANIA: AGS ELDOM SAS di D'ATTOMA GONDAR e C., VIA APPIA, 79, 0825-626418 0825-610352 / ELETTRONICA D`ARGENIO, VIA NAZION. TORRETTE,195, 0825-681590 / DRF ELETTRONICA di RICCIARDI CONCETTA & C. SAS, ZONA

BALEARES: PALMA; INSTALACIONES MAES, Son Nadal, 63B Tel.: 971 24 91 16

INDUSTRIALE PEZZAPIANA, 0824 43030 / CONGESTRI' SAS di IGNAZIO CONGESTRI' & C., Via Caudina, 331/3,

CANTABRIA: SANTANDER; ELECTRONICA SEYMA, Camilo Alonso Vega, 48 Tel.: 942 32 50 60

0823-437704 0823-1760585 / ELETTRONICA NASTI DI BRUNO NASTI, VIA FERRARECCE PAL. ETA 173/175, 0823-443099 0823-356006 / ELETTRONICA NASTI DI BRUNO NASTI FILIALE, VIA CILEA, 52, 081-8113163 / ELETTRONICA STARACE

CASTILLA LA MANCHA: ALBACETE; PARREÑO S. T., Franciscanos, 40 Tel.: 967 23 96 68 / MOTA DEL CUERVO (CUENCA);

DI ANIELLO STARACE, VIALE EUROPA, 15, 081-8728280 / ERREDIESSE SERVICE SRL, VIA P. MASCAGNI, 74/76,

SERVI-TRASGU, Alfareria, 12 Tel.: 967 18 10 50 / CIUDAD REAL; ELECTRONICA JOPAL, Zarza,2 Tel.: 926 25 68 10 /

081-5794825 081-5791899 / ERREDIESSE SERVICE SRL FILIALE, VIA SANNITICA N. 9 INT 13-14, 081-5794825 081-5791899 /

TOLEDO; ELECTRONICA JOPAL, Av. Purísima Concepción, 31 Tel.: 925 25 04 42 / FUENSALIDA; ELECTRO SERVICE, Calvo

S.A.RI.EL. SAS, VIA DIOCLEZIANO, 177, 081-7628155 / NETTI GIANFRANCO, Via Magna Grecia, 137/139, 0828-730071 /

Sotento, 15 Tel.: 925 73 07 85 / TALAVERA DE LA REINA; SERVIELECTRO, Ntla. Sra. De la Piedad, 6 Tel.: 925 81 91 81

TECTRON ELECTRONICS SRL, Via dei Mille, 138, 089-330591 6233244764

CASTILLA Y LEON: AVILA; ANTONIO SAN SEGUNDO, Soria, 6 Tel.: 920 22 33 21 / LEON; TECNYSER ELECTRO, S. L.,

EMILIA ROMAGNA: MA.PI. SNC DI MAURIZI E CAMPAGNOLI, VIA T.AZZOLINI, 3, 051-6414115 051-406848 / VIDEO

Relojero Losada, 25 Tel.: 987 22 77 87 / LEON; PROSAT, Pza. Doce Martires, 5 Tel.: 987 20 34 10 / OLVEGA (SORIA); TECO

2000 SNC DI POLI MARCO & C., VIA DELL-INDUSTRIA, 26, 051-531581 051-6029266 / BARGELLINI ORAZIO, VIA LOCCHI,

ELECTRONICA, Reyes Catolicos, 1 Tel.: 976 64 58 54 / VALLADOLID; TEODORO NEGRO, Glorieta del Descubrimiento, 4

3/C, 0543- 701446 / ELECTRON SERVICE SNC, VIA F.LLI AVENTI, 59, 0532-903250 / ASSIST SRL, VIA CESARE COSTA, 37,

Tel.: 983 39 17 81

059-331388 059-3365360 / P. & L. DI LELLI MAURO E C. SNC, VIA TOSCANA, 7, 059-530300 / CASALIGGI F.LLI SNC, VIA BOSELLI, 77, 0523-615740 0523-602014 / NUOVA CRT DI AUGUSTO BOERI, VIA MOLINARI, 40, 0523-592345 /

CATALUÑA: BARCELONA; 4 EN 1 REPARACIONES, Taquígrafo Martí, 19 Tel.: 93 430 97 26 / BARCELONA; DOMOTICA,

REM SNC, VIA MANFREDI, 110/A, 0523-716361 / CERIT SNC, VIA BRUNO ESTASI, 2/A, 0521-481479 0521-494317 /

Ada. Diagonal, 296 Tel.: 93 244 88 66 / TERRASSA; ASISTEL STORY, S. L

TASS DI BROZZI ALESSANDRO, VIA GRUPPINI, 19/21, 0521-697140 / TERMOSERVICE SNC DI BARTOLETTI IMERIO & C.,

MAR; SERVEI TECNIC JOYMA, Avda. Virgen de Montserrat, 19 Tel.: 93 765 36 33 / MANRESA; ELDE, Bruc, 55 Tel.: 93 872

VIA DISMANO, 114/N, 0544-472001 0544-67837 / TVA SERVICE SNC di Fulgente E. e Palladini M., Via F. Chiloni 29/B,

85 42 / VILAFRANCA DEL PENEDES; FRED VILAFRANCA, Progrès 42 Tel.: 93 8904852 / VIC; SERVEIS ASS.T. JUVANTENY,

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Nou, 109-111 Tel.: 93 886 20 23 / IGUALADA; JACINTO SANCHEZ NARVAEZ, Clavells, 6 Tel.: 93 805 40 32 / TREMP;

0541-736361 0541-1831497 / NUOVA TECNOCOOP, VIA ARMELLINI 28/30/32, 0541-370812 / EPS SNC DI TREVISAN &

JORDI DURO FORT, Industria, 6-3 Tel.: 973 65 25 15 / TARRAGONA; SERTECS, S. C., Caputxins, 22 Tel.: 977 22 18

ZANGIROLAMI, V.LE GRAMSCI, 134, 0425-33221

51 / CALAFELL; MAÑE GRIFOLLS. S.C.P., Jesus, 21 Tel.: 977 69 18 01 / REUS; EURO TECNICS, Monasterio de Poblet, 4 Tel.: 977 32 24 89 / TORTOSA; ELECTRO SERVEI, C. B., Passeig Moreira, 10 Tel.: 977 51 04 42 / GERONA; SUREDA I

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GALICIA: CEE; RAMSAT, Avda. Finisterre, 117-B Tel.: 981 74 74 61 / SANTIAGO DE COMPOSTELA; VICTOR PEREZ QUINTELA, Entreríos, 35 Tel.: 981 58 43 92 / BURELA; S. T. PASFER, Avda. Arcadio Pardiñas, 77 bj Tel.: 696 17 86 45 / PONTEVEDRA; MONT. Y SERV. TECN. IMASON, Loureio crespo, 43 Tel.: 986 84 16 36 / VIGO; ALVIMO, S. A., Conde de Torrecederia, 92 Tel.: 986 29 93 01 / LUGO; PROSAT., Obispo Rouco Varela, 52-54, Bjo. Tel.: 982 51 22 35

LA RIOJA: LOGROÑO; ROBERTO AGUADO GIL, C/. Velez de Guevara, 26 Bjo Tel.: 941 25 25 53

ATER SNC DI DOMENICO & AURELIO CATALANO, Via Naz. Pentimele 159/a-b,

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III

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Assist Workshop Linköping, Roxviksgatan 8, 582 73 Linköping, 013-35 62 50 / Tomi Elektronik, Svandammsplan 2, 126 47

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Sharp R-970, R-97ST User Manual

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