Sharp SMC1585BS, SMC1585BB, SMC1585BW Cookbook
CONVECTION MICROWAVE
COOKBOOK
HOW TO USE THIS COOKBOOK
Your Sharp Convection Microwave Oven can be used as a microwave oven for quick, convenient cooking, as a convection oven for small baked goods and broiling or in combination for
roasting and baking.
Your cookbook begins with an introduction to the principles and techniques of convection
microwave cooking, then explains convection and combination cooking, and includes cook
ing methods, charts and recipes.
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For some foods you will find directions for both combination cooking and microwave cook
ing. Your oven provides you with the option of using either method, depending on the time
you have available and your own preferences. It is necessary to use the cookbook along with
the Use and Care manual.
Take a moment to flip through the cookbook to see how it’s arranged. As you use the book,
be sure to read the captions under the pictures — often that’s where you’ll find important
directions and tips.
PRECAUTIONS TO AVOID POSSIBLE
EXPOSURE TO EXCESSIVE
MICROWAVE ENERGY
(a) Do not attempt to operate this oven with the door open since open-door operation
can result in harmful exposure to microwave energy. It is important not to defeat or
tamper with the safety interlocks.
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(b) Do not place any object between the oven front face and the door or allow soil or
cleaner residue to accumulate on sealing surfaces.
(c) Do not operate the oven if it is damaged. It is particularly important that
the microwave oven door close properly and that there is no damage to the:
(1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and
sealing surfaces.
(d) e microwave oven should not be adjusted or repaired by anyone except properly
qualified service personnel.
Sharp Electronics Corporation
Sharp Plaza Blvd.
Mahwah, NJ 07495-1163
CONTENTS
What is Convection Microwave Cooking? ..............................................2
What is Convection Cooking? ................................................................... 3
What is Convection Broiling? ....................................................................3
Convection Microwave Utensils ................................................................6
Roasting Techniques ...................................................................................9
Broiling Techniques ...................................................................................12
Convection-Only Techniques ..................................................................29
Cake Techniques ........................................................................................30
Pie Techniques............................................................................................31
Bread & Baking Techniques .....................................................................32
1
What is Convection Microwave Cooking?
e convection microwave oven is the ultimate cooking team.
is state-of-the-art system brings together the best of both
worlds. Enjoy the browning and crisping capabilities of con
vection plus the speed of microwave cooking. Microwaving
brings out the natural flavor of foods and keeps them moist
and juicy. Convection cooking adds the advantage of brown
ing and crisping food beautifully. Combination settings
LOW MIX and HIGH MIX use convection heat to seal and
brown the outside while using microwave energy to make
sure the interior is cooked.
Breads and cakes are done to perfection; roasts and poultry
brown and crisp just right. e results are superior to con
ventional methods, giving you the widest range of options for
creative cooking and timesaving ease. It is not necessary to
preheat with combination settings.
When you compare foods cooked in a convection microwave
oven with those cooked conventionally, you’ll discover the
advantages of this advanced system.
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Turkey is an excellent example of the superb results you
can achieve with this team. No turning over is needed, and
you don’t need to baste unless a special seasoning is desired.
Turkey roasted conventionally browns well, but white
meat often becomes dry in the time needed to cook dark
meat completely. Combination settings use hot air roast
ing for crisp, brown skin plus microwaving speed for moist,
juicy meat.
Breads and cakes also turn out beautifully. e convection
microwave team bakes bread with golden brown, crisp crust
and fine texture. Cakes are tender moist and evenly cooked
with a nicely browned surface. You can also bake two layers
at a time rather than the one-at-a-time method of microwaveonly baking.
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Low Mix combines convection heat with microwave power
for perfect baking results. Use the Low Mix setting for
baked goods that require more than 20 minutes baking time.
Angel food and bundt cakes, quick breads and yeast breads
and large muffins are examples of foods that bake perfectly
at this setting. Check the use and care manual for further
information.
2
High Mix combines convection heat with microwave power,
providing crisp brown exteriors and superior juiciness for
meats. Longer-cooking foods, such as roasts, whole turkey
and chicken and poultry pieces, cook in about half of the
time with just the right amount of browning. Check the use
and care manual for further information.
What is Convection Cooking?
With convection cooking, a high-speed fan
circulates air past the heat source and around
the food. e superheated air browns and
crisps the food beautifully.
Convection cooking is ideal for foods
requiring 20 minutes or less cooking time.
Preheating is necessary with convection
cooking. Two round sheets of cookies or two
6-cup muffin pans bake at the same time
when using the high rack with turntable on.
A rectangular cake pan, large cookie sheet or
12-cup muffin pan are ideal for convection
baking on the low rack with the turntable off.
Use the convection setting for baked goods
such as cookies, biscuits, cupcakes and small
muffins or frozen or refrigerated conveniencefood items.
What is Convection Broiling?
In convection broiling, food is elevated on
the low rack, allowing cooking to occur on all
sides simultaneously. Fats drip away from the
food providing for great flavor.
Convection broiling is easier than ever with
the unique one-step programming Convec
Broil, which makes broiling even easier, with
its automatic settings for hamburgers, chicken
and steaks.
3
Foods and Best Cooking Methods
ere’s an easy way to cook each of your favorite foods.
Matching the best method and setting to the food is the
secret to success time after time. is chart keeps it simple
by giving you the everyday guidelines you need. Now you
Convection
Broil
Food Convection Low Mix High Mix Broil Microwave
Bread & Rolls
Biscuits
Bread loaves
Rolls
Cakes
Bundt
Cupcakes
Layer Cakes
Loaf Cakes or Quick Breads
Muffins
(regular size)
Muffins (bakery-style,
large size)
Rectangular Cake
Tube Cakes
Cookies
Bar
Brownies
All Other Cookies
Desserts
Cheesecake
Cream Puffs or Eclairs
Crisps or Cobblers
Frozen Convenience Foods
Bake under 20 min.
Bake over 20 min.
Convec Bake #3
1-12 cup pan
Convec Bake #1
13x9x2 pan
Convec Bake #2
13x9x2 pans
can tell at a glance whether it’s best to use the Convection or
Microwave only method, the Broil setting or combination
cycles of LOW MIX/Bake or HIGH MIX/Roast.
Low Mix
Microwave
High Mix
4
Convection
Low Mix
High Mix
Broil
Microwave
Food Convection Low Mix High Mix Broil Microwave
Meat, Fish & Poultry
Bacon
Casseroles
Chicken, Whole Roasting Convec Roast #1
Chicken Pieces Convec Broil #2
Chops – Lamps, Pork, Veal
Hamburgers Convec Broil #1
Ham Steak
Hot Dogs
Fish & Seafood
Meat Loaf
Roasts – Beef, Lamb, Pork,
Vea l
Sausage
Steak – Boneless (¾ - 1 inch) Convec Broil #3
Steaks & London Broil
Turkey, Whole & Breast Convec Roast
#2, 3
Pies
Crust
Custard or Pumpkin
Double-Crust
Frozen Prepared Custard
Frozen Prepared Fruit
Variety Pies
(pecan, cheese, etc.)
Pizza
Potatoes
French Fries Convec Bake #4
Crispy
Quick
Reheating Leftovers
Vegetables
5
Convection Microwave Utensils
A wide variety of utensils may be used in convection and
combination cooking. Many of them are also suitable for
microwaving alone. Microwave-only paper and plastic products should not be used for combination cooking or placed in
the oven while it is still hot from convection cooking.
Be sure to use hot pads when handling utensils. ey become
hot from convection and combination cooking.
e turntable is an utensil itself: a drip pan under the low
rack during roasting and broiling or a baking sheet for breads
and cookies.
A meat/poultry thermometer may help you to determine
doneness and assure you that foods have been cooked to a
safe temperature. A conventional thermometer cannot be
used with combination cooking, so it would be necessary to
check doneness after food has been removed from the oven.
Low rack holds meat and poultry above the turntable so that
heated air cooks all sides of the food and the fat drains onto
the turntable for healthy cooking. Use the low rack for roast
ing, broiling, Convec Bake, Convec Broil and Convec Roast.
6
High rack serves as a shelf for two-level cooking, such as
layer cakes or cookies. Use it for convection and combination
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cooking.
Metal and aluminum foil pans are safe for combination as
well as convection cooking. During convection, heat trans
ferred from the pan cooks the bottom and sides of food.
During the microwave part of the cycle, energy penetrates
from the top.
Oven glass is excellent for convection, combination and
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microwave cooking. Stoneware and pottery utensils may be
used if they are also microwave-safe.
Glass ceramic (Pyroceram®) casseroles go from oven to
table. ey are microwave-safe and resist the heat of surface
elements as well as ovens.
ermoset® plastics are heat-resistant to temperatures of
425˚F. as well as microwave-safe. ey are sold as dual-pur
pose utensils and can be used. Do not use any other plastics
for combination and convection cooking.
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7
convection microwave main dishes
8
Roasting Techniques
Preheating the oven is not necessary for
roasted meat and poultry. Place foods on
low rack which holds meat out of its juices.
You don’t even need a pan because the turntable will catch the drippings. For moist,
tender, perfectly done meat in a fraction of
the conventional time, just season meat and
place it in the oven and cook, following the
temperature and time in chart on page 11 or
use Convec Roast for whole chicken, whole
turkey, turkey breast or pork loin.
Optional utensils are metal or foil roasting pans, oven-glass
baking dishes or Pyroceram® casseroles.
Shield thin or bony areas of roasts or breast, wing tips and
legs of birds to prevent overbrowning. Be sure foil does not
touch rack or oven walls.
9
Roasting Techniques
To collect drippings for preparing gravy, place a
microwave-safe dish below the low rack. When
meat or poultry is done, remove and allow to
stand covered while microwaving gravy in the
same dish.
Gravy
2 tablespoons fat
1 cup cooking liquid or broth
1 tablespoon all-purpose flour
Pour drippings into measuring cup. Allow fat to
rise to top; return 2 tablespoons to baking dish.
Skim off remaining fat; discard. Add broth to
make 1 cup. Set aside.
Blend flour into fat in baking dish. Microwave
at HIGH (100%) until lightly browned, about
3 minutes. Stir in cooking liquid. Microwave
at HIGH (100%), stirring several times, until
thickened and smooth.
Check doneness after minimum time using a meat thermometer. Removal temperatures are listed on page 11. If meat is
not done, cook 5 minutes longer and check again. Let stand,
tented with foil, 5 to 10 minutes before carving.
10
Roast less-tender cuts of meat in heat-resistant and micro
wave oven-safe covered casserole or in oven cooking bag set
in baking dish. Covering helps tenderize meat. You may also
use the SLOW COOK setting. See use and care manual for
programming instructions.
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Combination Roasting Chart
Cut Time
Beef
Roasts (tender cuts) Rare
Medium
Well Done
Roasts (less tender cuts) Rare
Medium
Well Done
Vea l
Roasts (boned, rolled, tied) Well Done
Breast (stuffed) Well Done
12-14 min. per lb.
at HIGH MIX
13-15 min. per lb.
at HIGH MIX
14-17 min. per lb.
at HIGH MIX
12-15 min. per lb.
at HIGH MIX
13-17 min. per lb.
at HIGH MIX
14-18 min. per lb.
at HIGH MIX
14-16 min. per lb.
at HIGH MIX
11-13 min. per lb.
at HIGH MIX
Removal
Temperature
120˚F. 140˚F.
130˚F. 150˚-160˚F.
150˚F. 160˚-170˚F.
120˚F. 140˚F.
130˚F. 150˚-160˚F.
150˚F. 160˚-170˚F.
155˚F. 16 5˚-17 0˚F.
160˚F. 170˚F.
Internal Temp.
After Standing
Pork
Roasts (boneless single pork loin) Convec Roast #4 165˚F. 170˚F.
Roasts (boned, rolled, tied or bone-in) Well Done
Smoked Ham
Lamb
Leg Roasts Rare
Medium
Well Done
Poultry
Chicken, whole Convec Roast #1 170˚F. 18 0˚F.
Chicken, pieces
Turkey Breast Convec Roast #3 160˚F. 1 65˚-170 ˚F.
Turkey (unstuffed) Convec Roast #2 170˚F. 180˚F.
14-16 min. per lb.
at HIGH MIX
7-9 min. per lb.
at HIGH MIX
10-12 min. per lb.
at HIGH MIX
12-14 min. per lb.
at HIGH MIX
14-16 min. per lb.
at HIGH MIX
10-14 min. per lb.
at *HIGH MIX, 375˚F.
165˚F. 170˚F.
130˚F. 140˚F.
120˚F. 130˚-140˚F.
135˚F. 14 5˚-1 60 ˚F.
150˚F. 160˚-170˚F.
170˚F. 180˚F.
* Necessary to change temperature on HIGH MIX.
11
Broiling Techniques
Spray low rack and turntable with nonstick vegetable cooking spray for easy cleanup. Do not cover low rack with aluminum foil, as it blocks the flow of warm air that cooks the
food.
Check chart, opposite, for maximum broiling time. Program
oven for maximum time, on BROIL or 450˚F., following
directions in use and care manual. Season and slash fat
at 1-inch intervals. When audible signal sounds that oven
is preheated, quickly put food in oven. You may also use
Convec Broil.
Cook for the minimum time recommended in the chart; then
test for doneness. Time varies with the thickness or weight of
meat and degree of desired doneness. Turning meat over is not
necessary, as moving air cooks it on both sides.
12
Broil food in advance, if desired, then slice. Individual
servings may be reheated as needed by microwaving at
MEDIUM (50%), until warm.
Convection Broiling Chart
Cut Weight/ickness Convection Time
Beef
Steaks-Boneless
Steaks-Rib-eye
Steaks-Bone-in
(Sirloin, Porterhouse, T-Bone)
Chuck Steak 1 in.
London Broil
Hamburgers
¾-1 in.
.5-2 lb., 8 oz. each
¾-1 in.
7-8 oz. each
1-1
½ in.
¼ in.
1-1
½ -3 lb.
2
¼ lb. each
1-8 patties
Rare
Medium Convec Broil #3
Well Done
Rare 10-13 min.
Medium 14-16 mi n.
Well Done 17-20min.
Rare 10-13 min.
Medium 14-18 m in.
Well Done 19-25 min.
Rare 12-14 m in.
Medium 15-18 min.
Well Done 19-23 min.
Rare 23-25 min.
Medium 26-30 min.
Rare
Medium Convec Broil #1
Well Done
Convec Broil #3
+ Power Level x’s 2
Convec Broil #3
+ Power Level x’s 1
Convec Broil #1
+ Power Level x’s 2
Convec Broil #1
+ Power Level x’s 1
Pork
Chops: loin or center
Bacon
Sausage:
Ham slice, fully cooked
Frankfurters 1 lb. 5-7 min.
Lamb
Chops: rib, loin
or center 3-4 oz. each Well Done 15-17 min.
Chicken
Broiler-Fryer, halved, quartered or cut up 1-3 lb. Convec Broil #2
Fish
Fillets
Steaks
Shellfish .5-2 lb. 8-10 min .
Brown’n Serve
Fresh Links: 8 oz.-1 lb. 8-10 min .
¾-1 in.
Regular sliced 4-5 min.
ick sliced 7-8 mi n.
Patties:
½ in., 8 oz.-1 lb.
¾ in.
¾ in.
¼- ¾ in.
¾-1 in.
.5-2 lb.
Well Done 16-20 min.
8-10 min .
10-12 min.
Medium 12-14 m in.
6-7 min.
Convec Broil #4
13
Pot Roast with Vegetables
4 to 5-pound round or chuck pot roast
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme leaves
⅛ teaspoon pepper
4 potatoes, peeled and quartered
3 onions, quartered
2 carrots, sliced
¾ cup water
2 tablespoons brown bouquet sauce
Makes 8 servings
Place meat in 4-quart casserole. Pat seasonings into
meat. Add vegetables. Combine water and browning
sauce; pour into casserole dish. Cover.
Roast 22 to 24 minutes per pound on HIGH MIX or
until meat is fork-tender. Allow to stand 5 minutes.
Per Serving:
Calories: 325
Protein: 36 g.
Carbohydrate: 21 g.
Fat: 11 g.
Cholesterol: 102 mg.
Sodium: 227 mg.
Meat Loaf Surprise
1½ pounds ground beef
1 egg
1 small onion, chopped
1 carrot, grated
1 stalk celery, finely chopped
½ cup seasoned bread crumbs
¼ cup catsup
½ teaspoon dried thyme leaves
¼ teaspoon garlic powder
⅛ teaspoon pepper
¼ pound boiled ham, sliced
¼ pound Swiss cheese, sliced
Makes 6 servings
oroughly combine all ingredients except ham and
cheese. On a sheet of wax paper, press mixture into a
9x 12-inch rectangle.
Layer sliced ham on meat, then cheese. Roll up, starting
at narrow end. Seal ends to form loaf. Place seam side
down in loaf pan, 9 x5 inches. Roast 35 to 40 minutes
on HIGH MIX or until internal temperature reaches
155˚F. Cover and allow to stand 5 to 10 minutes.
14
Per Serving:
Calories: 384
Protein: 30 g.
Carbohydrate: 12 g.
Fat: 23 g.
Cholesterol: 145 mg.
Sodium: 525 mg.
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