®
TM
J
MICROWAVE OVEN
MODEL R-210D
OPERATION MANUAL and COOKING GUIDE
CONTENTS
Pages
Warranty
1
2
3
4
4
5
6
7
7
8
8
8
Warning
Special Notes
Installation Instructions
®
®
Oven Diagram
Control Panel
Operation of Control Panel
Other Convenient Features
Demonstration Mode
Care and Cleaning
Service Call Check
Specifications
Cooking Guides
1 ~ 13
Thank you for buying a Sharp Microwave Oven.
Please keep this operation manual handy, as it describes all the features of your oven and will enable you
to cook many varieties of foods.
The manual is divided into two sections:
1.OPERATION
This section describes your oven and teaches you how to use all the features.
2.COOKING GUIDES
This section is at the back of the manual, it contains the more commonly used information such as how to
prepare food, which cooking utensil to use, standing time.
It also contains recipes for manual cooking.
Please take some time to read your operation manual carefully, paying particular attention to the warnings
and special notes.
When selecting another home appliance, please again consider our full range of Sharp products.
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WARNING
Read all instructions before using the appliance.
To reduce the risk of fire in the oven cavity:
a. Do not overcook food.
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.
d. Look at the oven from time to time when food is heated in disposable containers made of plastic,
paper or other combustible materials for signs of smoke or burning.
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven
off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.
To reduce the risk of explosion and sudden boiling:
a, Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are
considered to be sealed containers.
b, When boiling liquids in the oven, use a wide-mouthed container and stand about 20 seconds at the
end of cooking to avoid delayed eruptive boiling of liquids.
This oven is for home food preparation only and should only be used for heating, cooking and defrosting food
and beverage.
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.
Never operate the oven whilst any object is caught or jammed between the door and the oven.
Do not try to adjust or repair the oven yourself because of hazard. The oven must be adjusted or repaired
by a qualified service technician trained by SHARP.
Donotoperatetheovenifitisnotworkingcorrectlyordamageduntilithasbeenrepairedbyaqualifiedservice
technician trained by SHARP. It is particularly important that the oven door closes properly and that there
is no damage to:
(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven
cavity (buckled or deformed), (4) Burn marks on the door seal faces.
Do not bump, or catch utensils, loose clothes and your accesories on the door safety latches when removing
food from the oven.
Never poke an object, particularly a metal object, through a grille or between the door and the oven while the
oven operating.
Never tamper with or deactivate the door safety latches.
Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enough
heat from the food can transfer through utensils to cause skin burns.
Should the power supply cord become damaged, it must be replaced with a special cord supplied by a
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician
trained by SHARP.
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.
Avoid steam burns by directing steam away from the face and hands.
Slowlyliftthefurthestedgeofadish'scoverandmicrowaveplasticwrapandcarefullyopenpopcornandoven
cooking bags away from the face.
Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot
surfaces or sharp edges.
To prevent the turntable from breaking:
a. Before cleaning the turntable with water, leave the turntable to cool.
b. Do not place anything hot on a cold turntable.
c. Do not place anything cold on a hot turntable.
Do not place anything on the outer cabinet.
This appliance must be earthed.
Do not store food or any other items inside the oven.
Make sure the utensil does not touch the interior walls during cooking.
Only allow children to use the oven without supervision when adequate instructions have been given so that
the child is able to use the oven in a safe way and understands the hazards of improper use.
This appliance is not intended for use by young children or infirm persons without supervision.
Young children should be supervised to ensure that they do not play with the appliance.
2
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SPECIAL NOTES
DO
DON’T
Eggs, fruits,
vegetables,
nuts, seeds,
sausages and
oysters
* Puncture egg yolks and whites and
oysters before cooking to prevent
"explosion".
* Pierce skins of potatoes, apples,
squash, hot dogs, sausages and
oysters so that steam escapes.
* Cook eggs in shells. This prevents
"explosion", which may damage the
oven or injure yourself.
* Reheat whole eggs.
* Overcook oysters.
* Dry nuts or seeds in shells.
Popcorn
* Use specially bagged popcorn for the
microwave oven.
* Pop popcorn in regular brown bags or
glass bowls.
* Listen while popping corn for the
popping to slow to 1-2 seconds.
* Exceed maximum time on popcorn
package.
Baby food
* Transfer baby food to small dish and
* Heat disposable bottles.
heat carefully, stirring often. Check for * Overheat baby bottles.
suitable temperature to prevent burns.
* Remove the screw cap and teat
before warming baby bottles. After
warming shake thoroughly. Check for
suitable temperature.
Only heat until warm.
* Heat bottles with nipples on.
* Heat baby food in original jars.
General
* Food with filling should be cut after
heating, to release steam and avoid
burns.
* Heat or cook in closed glass jars or air
tight containers.
* Stir liquids briskly before and after
cooking for even heating.
* Use a deep bowl when cooking liquids
or cereals to prevent boiling over.
* For boiling or cooking liquids see
WARNING on page 2.
* Deep fat fry.
* Heat or dry wood, herbs, wet papers,
clothes or flowers.
* Operate the oven without a load (i.e. an
absorbing material such as food or wa-
ter) in the oven cavity.
Canned foods
* Remove food from can.
* Heat or cook food while in cans.
* Overcook as they may catch fire.
Sausage rolls,
Pies, Christmas
pudding
* These foods have high sugar and/or
fat contents.
* Cook for the recommended time.
Meats
* Use a microwave proof roasting rack
to collect drained juices.
* Place meat directly on the turntable for
cooking.
Utensils
* Check the utensils are suitable for
MICROWAVE cooking before you use
them.
* Use metal utensils for MICROWAVE
cooking. Metal reflects microwave
energy and may cause an electrical
discharge known as arcing.
Aluminium foil
Browning dish
* Use to shield food to prevent over
cooking.
* Watch for sparking. Reduce foil or
keep clear of cavity walls.
* Use too much.
* Shield food close to cavity walls.
Sparking can damage the cavity.
* Place a suitable insulator such as
microwave and heat proof dinner plate
between the turntable and the
browning dish.
* Exceed the preheating time recom-
mended by the manufacturer. Exces-
sive preheating can cause the glass
turntable to shatter and/or damage
internal parts of the oven.
3
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INSTALLATION INSTRUCTIONS
1. Remove all packing materials from the oven cavity, (do not remove the waveguide cover, item 9 below), and
the feature sticker from the outside of the door, if there is one. Check the unit for any damage, such as a
misaligned door, damaged door seals around the door or dents inside the oven cavity or on the door. If there
is any damage, please do not operate the oven until it has been checked by a SERVICE CENTRE
APPROVED BY SHARP and repaired, if necessary.
2. Accessories provided
1) Turntable tray
2) Roller stay
3) Operation manual and cooking guide
3. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntable
is centrally located and locked together. Refer to OVEN DIAGRAM below. Never operate the oven without
the roller stay and turntable.
4. The oven should not be installed in any area where heat and steam are generated, for example, next to a
conventional oven unit. The oven should be installed so as not to block ventilation openings.
Allow at least 10 cm on the top, 5 cm on the both sides and at the rear of the oven for free air space.
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal
injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage must be single phase • 230-240V, 50Hz.
6. Operate the oven from a general purpose domestic outlet.
If a generator is used, do not operate the oven with NON–SINUSOIDAL outputs.
OVEN DIAGRAM
11
2
9
12
1
8
3
4
5
6
4
7
13
10
1. Door handle
2. Oven lamp
3. Door hinges
4. Door safety latches
5. See through door
8. Control panel (See page 5)
9. Waveguide cover
10. Power supply cord
11. Ventilation openings
12. Turntable
6. Door seals sealing surfaces
7. Coupling
13. Roller stay
4
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CONTROL PANEL
POWER LEVEL INDICATOR
POWER LEVEL BUTTON
There are five power levels. The approximate
percentage of microwave power for each setting
is:
HIGH
100%
70%
50%
30%
MED HIGH (MEDIUM HIGH)
MED (MEDIUM)
MED LOW/DEFROST
(MEDIUM LOW/DEFROST)
LOW
10%
LIGHT UP DIAL (0-30 minutes)
Turn to set cooking time or weight of defrost food.
Turn left to set the demonstration mode.
MEAT DEFROST GUIDE
5
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OPERATION OF CONTROL PANEL
Your oven can be programmed up to 30 minutes. The cooking (defrosting) time varies from 15 seconds to 5
minutes. It depends on the total length of the cooking (defrosting) time as shown on the table below.
When the oven is plugged in, the POWER LEVEL indicator will show HIGH. If you miss your desired level,
press the POWER LEVEL button until you reach the level again.
Cooking time
Increasing unit
0-1 minute
1-4 minutes
4-15 minutes
15-30 minutes
15 seconds
30 seconds
1 minute
5 minutes
1.
COOKING
DEFROSTING
Suppose you want to cook on MED for 10 min.
Suppose you want to defrost 0.5 kg meat.
Select desired power
level by pressing the
POWER LEVEL button
until the POWER LEVEL
indicates “MED”.
Select DEFROST setting
by pressing the POWER
LEVEL button until the
POWER LEVEL indicates
“DEFROST”.
Set the cooking time by
rotating the LIGHT UP
DIAL.
Rotate the LIGHT UP
DIAL to the weight of the
meat (0.5) as indicated
on the scale.
2.
The oven starts automatically.
The cooking time is shown by flashing.
3.
The cooking time will count down to “0”. When the cooking time reaches “0”, an audible signal will sound
and the oven will automatically turn off. If you wish to stop cooking before the end of the cooking time,
turn the dial back to “0” or simply open the door.
Everytime the door is opened, microwave activity stops immediately.
NOTE
1. You can set the LIGHT UP DIAL while the POWER LEVEL indicator is lit. The POWER LEVEL
indicatorwilllightwhiletheovendoorisopen. Itwillalsolightfor3minutesafteraprecedingoperation.
2. Your oven is fitted with a safety feature. If the LIGHT UP DIAL remains at the “0” position for more
than 3 minutes, you must open the oven door or press the POWER LEVEL button before the dial can
be operated again.
3. Yourovenwillmemorizethepowerlevelofthelastoperation. SimplypressthePOWERLEVELbutton
and the last power level will be indicated on the control panel. If the elctrical power supply to your oven
should be interrupted, the memory will be erased.
4
4. The scale of the MEAT DEFROST GUIDE is calibrated, refer to the defrosting chart on page
the cooking guides.
in
To defrost other types of food, select the DEFROST setting and rotate the LIGHT UP DIAL to the
required time.
5. The oven door may be opened at any time during the cooking process.
If you wish to continue cooking, close the door.
6. If you wish to change the power level or cooking time during operation, press the POWER LEVEL
button or turn the LIGHT UP DIAL to the desired setting.
6
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OTHER CONVENIENT FEATURES
Demonstration Mode
This feature is mainly for use by retail outlets, and also allows you to practice the dial operation.
* To set the demonstration mode.
1. Open the door.
2. Turn the LIGHT UP DIAL to the left until the oven beeps.
3. Close the door. The demonstration mode is now set.
Carry out these steps within 15 seconds.
NOTE
1. During the demonstration mode, the POWER LEVEL indicator and Light Up Dial will be flashing.
2. Cooking operation can be demonstrated with no power in the oven and counted down to zero at sixty
times the speed.
3. To cancel the demonstration mode:
Disconnect the oven from the power supply or carry out step 1-3 above.
7
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CARE AND CLEANING
CLEAN THE OVEN AT REGULAR INTERVALS
Exterior:
The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of
harsh abrasive cleaners.
Door:
Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to
remove any spills or spatters. Do not use abrasive cleaner.
Control Panel:
Care should be taken in cleaning the control panel. Open the oven door before cleaning to inactivate the control
panel. Wipe the panel with a cloth dampened slightly with water only.
Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.
CAUTION : Take care not to move the light up dial from "0" (off) position during cleaning, or the oven will start
as soon as you close the door.
Interior walls:
To clean the interior surfaces, wipe with a soft cloth and warm water for hygienic reasons . After use wipe the
waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes may
overheatandbegintosmokeorcatchfire. Donotremovethewaveguidecover. DONOTUSEACOMMERCIAL
OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR
MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.
Turntable/Roller Stay:
Wash with mild soapy water and dry thoroughly.
SERVICE CALL CHECK
Please check the following before calling for service:
Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely.
Cook the water for two minutes on HIGH power.
A. Does the oven lamp light?
B. Does the cooling fan work?
YES _______ NO _______
YES _______ NO _______
(Put your hand over the rear ventilation openings.)
C. Does the turntable rotate?
YES _______ NO _______
(The turntable can rotate clockwise or counterclockwise. This is quite normal.)
D. After two minutes, did an audible signal sound?
E. Is the water inside the oven hot?
YES _______ NO _______
YES _______ NO _______
If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter box.
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE
APPROVED BY SHARP.
NOTE: If the light up dial is flashing and the cooking tme is counting down rapidly, the oven has been set to
the demonstration mode, see page 7 for details.
SPECIFICATIONS
AC Line Voltage
AC Power Required
Output Power
Single phase 230–240V, 50Hz
1.16 kW
800 W* (IEC test procedure)
2450 MHz** (Class B/Group 2)
460mm(W) x 290mm(H) x 372mm(D)
314mm(W) x 228mm(H) x 329mm(D)
24 litre
Microwave Frequency
Outside Dimensions
Cavity Dimensions
Oven Capacity
Cooking Uniformity
Weight
Turntable (ø295mm tray) system
Approx. 14 kg
* When tested in accordance with AS/NZS 2895.1.1995
** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International
Standard CISPR11.
8
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MEMO
9
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COOKING GUIDES
CONTENTS COOKING GUIDE
QUICK
REFERENCE
GUIDE
COOKWARE
AND
UTENSIL GUIDE
HELPFUL HINTS
RECIPES
DEFROSTING
CHART
3
4
1
2
5
®
TINSEA850WRRZ – J12
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SHARP CORPORATION OSAKA, JAPAN
Printed in Thailand
QUICK REFERENCE GUIDE
FEATURE
Variable
QUICK OPERATION GUIDE
To cook for 10 min. on MED.
Cooking
Control
Power level
Cooking Time
Defrosting
To defrost 0.5 kg meat.
Setting
Weight
1
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HELPFUL HINTS
1. THE ARRANGEMENT
2. TURNING
Arrange foods carefully. Place thickest areas toward outside of dish.
Foods such as poultry and joints of meat should be turned over after half the
cooking time.
3. COVERING
4. PIERCING
Cover foods in the microwave if you would normally cover the food in your
ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casse-
roles, or when Reheating.
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to
allow steam to escape.
Use to cover foods:
TOMATO
EGG
6. STANDING TIME
LID
PLASTIC WRAP
PAPER TOWEL
5. SHIELDING
Shield using small pieces of aluminium foil to shield thin areas of meat, fish
and poultry or edges of cakes to prevent overcooking.
Standing time is important. After cooking or defrosting ensure adequate
standing time. This allows the food to continue cooking or heating. Refer to
cooking guides for each menu or according to manufacturers instructions.
8. SIZE
7. STIRRING
Small pieces cook faster than large ones. To speed cooking, cut pieces
smaller than 5 cm so microwaves can penetrate to the centre from all sides.
For even cooking, make all the pieces the same size.
FISH
CHICKEN
Stir foods from the outside to the centre of the dish, once or twice during
cooking if possible.
Eg. Casseroles and Sauces.
10. FAT AND BONE
9. DENSITY
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.
Large fatty areas or excess drippings in dish attract energy away from meat,
and slows cooking. Centre bones do not affect cooking, but bone on the side
of meat conducts heat to the areas next to it.
Thedepthtowhichmicrowavespenetratefoodvariesdependingonthefood's
density. Porous foods like minced beef or mashed potatoes microwave faster
than dense ones like steak or whole potatoes.
11. STARTING TEMPERATURE
12. QUANTITY
Frozenorrefrigeratedfoodtakeslongertoheatthanfoodatroomtemperature.
Cooking times in this book are based on normal storage temperatures. Since
rooms, refrigerators and freezers differ in temperature, check for doneness at
the minimum time.
Microwave cooking times are directly related to the amount of food in the
oven. Because energy is absorbed by the food itself, one potato or a single
piece of chicken cooks rapidly. When the energy is divided among several
items, cooking takes more time.
13.CONDENSATION
Condensation is a normal part of microwave cooking. The humidity and
moisture in food will influence the amount of condensation in the oven.
Generally, covered foods will not cause as much condensation as uncovered
foods. Ensure that the ventilation openings are not blocked.
2
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COOKWARE AND UTENSIL GUIDE
Use
Advice
Utensil
GLASSWARE/CERAMIC
(HEAT RESISTANT)
YES
GLASSWARE
•
Ordinary glass is not suitable for cooking but may be used for short periods for heating foods.
CERAMIC
•
•
•
•
Most ovenproof china, and ceramics, are suited.
Avoid dishes that are decorated with gold or silver leaf.
Avoid using antique pottery.
If unsure, check with the manufacturer.
METAL COOKWARE
NO
•
•
Metal cookware should be avoided when cooking in the microwave oven.
Microwave energy is reflected by metal.
PLASTIC WRAP/
OVEN BAGS
YES
•
•
•
•
•
Plastic wrap can be used to cover food.
Some shrinkage of the wrap may occur, over an extended cooking time.
When removing wrap, lift it in such a way to avoid steam burns.
Do not tie oven bags with metal twist ties, substitute with string.
For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.
MICROWAVE
(
)
SAFE ONLY
ALUMINIUM FOIL
STRAW AND WOOD
PAPER
FOR
SHIELDING
•
•
•
Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.
Remove food in foil trays, if possible, and place in a microwave safe dish.
If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.
NO
•
Excessive over heating of these materials may cause a fire in the microwave oven.
YES
•
•
Paper towels and waxed paper are suitable to use to prevent splatters.
These are suitable for use when reheating foods or for short cooking times.
PLASTIC COOKWARE
MICROWAVE SAFE
YES
YES
•
•
Ideal for cooking, reheating and defrosting.
Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.
BROWNING DISH
THERMOMETERS
•
•
Ensure that the preheating time of the dish is not exceeded.
Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.
•
•
MICROWAVE SAFE
CONVENTIONAL
YES
NO
3
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DEFROSTING CHART
Power : MED LOW(30%)
Food
Approx. Cooking Time
Procedure
Steak
Chops
12–14min./500g
• Shield thin end of chops or steaks with foil.
• Position the food with thinner parts in the centre in a single layer on a
defrost rack.
If pieces are stuck together, try to separate as soon as possible.
• Turn food over approximately half way through defrosting. Shield warm
portions.
• After defrost time, stand covered with aluminium foil for 10–15 mins.
*See NOTE below.
Poultry
13–15min./500g
• Remove from original wrapper.
Shield wing and leg tips with foil.
• Place breast side down on a defrost rack.
• Turn food over approximately half way through defrosting. Shield warm
portions.
•
After defrost time, stand covered with aluminium foil for 15–30 mins.
N.B. After standing run under cold water to remove giblets if necessary.
Minced Beef
12–14min./500g
• Place frozen minced beef on a defrost rack.
• Turn food over approximately half way through defrosting. Shield warm
portions.
*See NOTE below.
• After defrost time, stand covered with aluminium foil for 10–15 mins.
Chicken
Pieces
12–14min./500g
• Shield the exposed bone with foil.
• Place chicken on a defrost rack.
• Turn food over approximately half way through defrosting. Shield warm
portions.
• After defrost time, stand covered with aluminium foil for 10–15 mins.
*See NOTE below.
Roast/Beef
Pork
13–15min./500g
• Shield the edge with foil strips about 2.5 cm wide.
• Place joint with lean side face upwards (if possible) on a defrost rack.
• Turn food over approximately half way through defrosting. Shield warm
portions.
Lamb
12–14min./500g
• After defrost time, stand covered with aluminium foil for 15–30 mins.
NOTE: When freezing minced beef, shape it into flat even sizes.
For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary interleave with freezer plastic to separate layers. This will ensure
even defrosting.
It is also a good idea to label the packs with the correct weights.
4
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APPETIZERS / SOUP
SAVOURY MUSHROOMS
3 slices white bread
2 rashers bacon, chopped
2 shallots, finely chopped
2 tablespoons Worcestershire sauce
1/4 cup grated cheese
1 tablespoon fresh parsley
1 tablespoon parmesan cheese
CREAM OF TOMATO SOUP
24 small cup mushrooms
1 small onion, peeled and chopped
1 rasher bacon, rind removed, and chopped
30 g butter
1 carrot, peeled and sliced
1 stick celery, chopped
2 tablespoons flour
3 large tomatoes, quartered
600 mL chicken stock
bouquet garni
salt and pepper
2 tablespoons cream
chopped parsley
1. Remove stalks from mushrooms.
2. Process bread into fine crumbs.
3. Cook bacon between paper-towel for 2 minutes on 100%.
4. Add shallots to bacon and cook for 1 minute on 100%.
5. Mix breadcrumbs, bacon, shallots, grated cheese, worcestershire sauce and
parsley until well combined.
1. Add onion, bacon and butter to a large casserole dish. Cover and cook for 3
minutes on 100%.
6. Spoon mixture into mushrooms. Place 24 mushrooms directly on the
turntable and cook for 5-6 minutes on 100%. Sprinkle on parmesan cheese.
Makes 24
2. Stir in carrot and celery. Cover and cook a further 3 minutes on 100%.
3. Sprinkle in flour and stir. Add the quartered tomatoes, stock and bouquet
garni. Cover and cook for 15-20 minutes on 100%.
4. Remove bouquet garni.
5. Place in a blender or processor and blend until smooth.
6. Return to the casserole dish, add cream, parsley and seasonings. Cover and
cook for 3 minutes on 70%.
QUICK NACHOS
200 g packet corn chips
250 g salsa flavoured dip
1/2 cup sour cream
7. When serving add more cream.
Serves 4
420 g can red kidney beans
1/4 cup grated tasty cheese
PUMPKIN SOUP
1. Place corn chips in base of a flan dish.
2. Mix salsa with beans and sour cream. Pour over corn chips.
3. Sprinkle with cheese.
4. Cook for 4-5 minutes on 100%.
5. Serve immediately with guacamole.
Serves 4
1 kg pumpkin, peeled and chopped
2 small onions, chopped
1 cup chicken stock
1 cup cream
1 teaspoon garlic, minced
salt and pepper to taste
1. Place pumpkin, onion, garlic and stock in a large bowl.
2. Cover and cook for 20-25 minutes on 100%. Stir twice during cooking.
3. Place in a blender or processor and blend until smooth.
4. Transfer to a serving bowl and stir in cream and nutmeg. Season to taste.
Serves 4-6
5
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SEAFOOD
CHILLI PRAWNS WITH
SNOW PEAS
CRAB MORNAY
60 g butter
2 tablespoons tomato sauce
1/3 cup plain flour
1/2 teaspoon tabasco sauce
1/2 teaspoon worcestershire sauce
3 tablespoons cream
1/2 teaspoon dry mustard
2 cups milk
1 tablespoon butter
11/2 kg peeled and deveined, green prawns
1 small red capsicum, cut into 2 cm strips
1 tablespoon chopped chives
1 tablespoon chilli sauce
1 onion, finely chopped
2 x 170 g cans crab meat, drained
2 cloves garlic, crushed
salt and pepper
grated rind of 1 lemon
1/2 cup finely grated cheese
2 tablespoons fried noodles
freshly ground black peper
100 g snow peas, topped and tailed
1. Melt butter for 1 minute on 100%. Stir in flour and mustard. Cook a further 1
1. In a large bowl melt butter for 30 seconds on 100%. Add prawns, capsicum,
chives, chilli sauce, lemon rind and black pepper. Mix well.
2. Cook for 13-15 minutes on 50%, stirring every 3 minutes.
3. Stir in snow peas and cook for a further 4-5 minutes on 50%.
4. Serve immediately.
minute on 100%.
2. Gradually stir in milk. Cook for 5-7 minutes on 100%, stirring every 2
minutes.
3. Stir in onion, crab meat, garlic, tomato sauce, tabasco sauce, worcestershire
sauce, cream, salt and pepper and 1/4 cup cheese.
4. Place into a 2-litre serving dish. Sprinkle with fried noodles and remaining
cheese.
Serves 4
GARLIC PRAWNS
5. Cook for 15-20 minutes on 50%.
6. Serve with fresh garden salad.
24 green king prawns
4 tablespoons butter
Serves 6
3 cloves garlic, crushed
1 tablespoon chopped parsley
FISH FILLETS
4 ocean perch fillets
2 tablespoons butter
2 tablespoons lemon juice
seasonings
1. Peel and devein prawns, leaving tails intact.
2. Combine butter and garlic. Cook for 1 minute on 100%.
3. Stir in prawns.
4. Cook for 9-11 minutes on 50%, tossing every 2 minutes. Spinkle with parsley.
5. Serve in individual dishes with garlic bread.
Serves 4
1. In a casserole dish, place fillets in a single layer. (Fold under tails of fish).
2. Top with lemon juice and butter.
3. Add seasonings.
4. Cover with plastic wrap or glass lid.
5. Cook for 15-17 minutes on 70%.
6. After cooking, stand covered for 3 minutes.
7. Serve with potato wedges.
Serves 4
6
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POULTRY
CHICKEN WITH BACON
AND LEEK SEASONING
CHICKEN IN A POT
4 chicken thighs
No. 15 chicken
60 g butter, melted
1/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1 tablespoon tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
1 leek, finely chopped
2 rashers bacon, chopped
11/2 cups breadcrumbs
1 egg yolk (beaten)
salt and pepper
20 g butter, melted, extra
1. Combine butter, leek and bacon in a bowl. Cook for 1 minute on 100%.
2. Stir in bread, egg yolk and seasonings. Mix well.
100 g mushrooms, sliced
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Brush chicken with extra melted butter.
1. Toss chicken thighs in flour.
5. Place chicken on a rack, breast-side down, cook for 20 minutes on 70%.
6. Turn over, cook a further 20 minutes on 70%.
2. Add chicken and all other ingredients (except mushrooms) to a large
casserole dish.
7. Stand covered with aluminium foil for 10 minutes before serving.
3. Cover and cook for 30 minutes on 70%. Stir at 10 minutes intervals.
4. Add mushrooms. Cook uncovered for a further 5-7 minutes on 70%.
Serves 4
Serves 2-4
APRICOT CHICKEN
CHICKEN AND MACARONI BAKE
4 chicken thighs
No. 15 chicken
100 g vintage chedder cheese
100 g mozzarella cheese
100 g romano cheese
1 packet French onion soup
1 tablespoon plain flour
375 mL apricot nectar
20 g butter, melted
2 cups macaroni
3 cups hot tap water
1/4 cup plain flour
300 mL sour cream
250 mL chicken stock
1 tablespoon chopped parsley
300 g dried apricot halves
1. Place in a large casserole dish.
2. Toss chicken in combined French onion soup and plain flour.
3. Cook chicken for 13 minutes on 70%, cover with lid.
4. Pour over apricot nectar and apricots.
5. Cook, covered, for 13 minutes on 70%.
6. Serve hot with pasta.
1. Melt butter for 30 seconds on 100%. Brush over Chicken.
2. Place on a roasting rack. Cook for 30 minutes on 70%, turning halfway
through cooking.
3. Allow chicken to cool.
Serves 4
4. Place macaroni in a large bowl. Cover with hot water. Cook for 20
minutes on 100%. Stir halfway.
5. Remove flesh from chicken.
6. Mix together plain flour, sour cream and chicken stock.
7. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and
cook for 15-20 minutes on 70%.
8. Sprinkle with parsley.
9. Serve immediately with a tossed salad.
Serves 4
7
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MEAT
CRUSTY ROSEMARY LAMB
MALAYSIAN CURRY
1/4 cup brown sugar
4 slices bacon, chopped
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
1.5 kg leg lamb
2 onions, roughly chopped
2 sticks celery, sliced
30 g butter
2 cloves garlic, crushed
1 tablespoon oil
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.
2. Place fat side down on a rack.
3. Cook for 15 minutes (medium) 20 minutes (well done) on 70%.
4. Turn over shield shank with foil to prevent overcooking. Spread combined
ingredients over leg of lamb and cook for a further 15 minutes (medium) 20
minutes (well done) on 70%.
1 kg blade steak, cubed
1/4 cup flour
2 teaspoons curry paste
1 tablespoon brown sugar
2 beef stock cubes
1-11/2 cups boiling water
1 apple, peeled and diced
1 tablespoon lemon juice
1/3 cup cream
5. Allow to stand for 10 minutes, covered with foil before serving.
Serves 4-6
1 tablespoon fresh chopped coriander
1 cup boiling water
SHEPHERD'S PIE
1. In a 3-litre casserole dish, sauté bacon, onions, celery, butter, garlic and oil
for 3-4 minutes on 100%.
2. Stir in meat, flour, curry paste, sugar, stock cubes and boiling water.
3. Cover and cook for 30 minutes on 50%. Stir and cook for a further 10 minutes
on 50%.
4 large potatoes
2 tablespoons butter
2 tablespoons milk
salt and pepper
4. Add apple and cook a further 2-3 minutes on 50%.
5. Stir in lemon juice, cream and coriander.
6. Serve hot with boiled rice.
500 g minced beef
1 onion, chopped
2 tablespoons gravy powder
420 g can minestrone soup
1 tablespoon Worcestershire sauce
1 tomato, chopped
Serves 4-6
2 tablespoons parsley
1/4 cup grated cheese
1. Peel and cut potatoes into cubes. Place into a large bowl. Add 2 tablespoons
water. Cover and cook for 15-20 minutes on 100% or until tender. Drain.
2. Mash potatoes; add butter, milk, salt and pepper. Stand aside.
3. In another large bowl, combine mince and onion and cook for 10-12 minutes
on 70%, stirring every 2 minutes. Drain juices from meat.
4. To mince and onion, add gravy powder, minestrone soup, Worcestershire
sauce, tomato and parsley. Mix well.
5. Spoon mince mixture into a large casserole dish.
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
7. Cook for 20 minutes on 70%.
8. Allow to stand for 10 minutes before serving.
Serves 4-6
8
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SPRINGTIME
LAMB CASSEROLE
BEEF STROGANOFF
100 g mushrooms, thinly sliced
150 mL sour cream
1 packet (30 g) French onion soup
1/4 cup plain flour
2 teaspoons parsley
1 kg rump steak, cut into strips
1/2 cup plain flour
2 teaspoons chives
750 g lamb, cubed
salt and pepper
4 spring onions, quartered
2 carrots, thinly sliced
1 onion, finely chopped
1 clove fresh garlic, chopped
140 g tomato purée
250 mL chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
300 mL carton sour cream
2 tablespoons tomato paste
11/2 cups beef stock
1/2 cup red wine
1. In a large casserole dish, combine French onion soup and flour.
2. Toss the lamb in flour mixture, coating thoroughly.
3. Add onions and carrots, stir in chicken stock and mix well.
4. Cover and cook for 30 minutes on 50%, stirring during cooking.
5. Add corn, celery, parsley, chives and sour cream. Mix well.
6. Cook a further 15 minutes on 50%.
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over flour, onion, garlic, tomato purée, tomato paste, beef
stock and red wine in a large casserole dish.
3. Cook, covered for 15 minutes on 50% power then stir. Re-cover, cook for a
further 10 minutes, then stir. Re-cover, cook for 10 minutes.
4. Stir in mushrooms and sour cream. Cook for a further 3-5 minutes on 50%.
5. Serve with boiled rice.
Serves 4
Serves 6
VEGETABLES
CAULIFLOWER AU GRATIN
SCALLOPED POTATOES
500 g cauliflower florets
3 large potatoes (approx. 500 g), peeled and sliced thinly
30 g butter
1/4 cup water
2 tablespoons flour
1 cup milk
1 teaspoon mustard
1/2 cup grated cheese
paprika
1 large onion, sliced
200 g carton light sour cream
1 egg
90 g cheddar cheese, finely grated
paprika
1. Place cauliflower in a flan dish. Cover and cook for 6-8 minutes on 100%,
until tender. Drain.
1. Place potatoes in a round or oval shallow dish, add water, cover, and cook
for 8 minutes on 100%.
2. Melt butter in a Pyrex jug for 1 minute on 100%.
3. Stir in flour. Cook for 1 minute on 100%.
4. Gradually stir in milk and mustard. Cook for 3-4 minutes on 100%, stirring
every minute.
2. Drain off water.
3. Arrange sliced onion over potatoes.
4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle with
cheese and a little paprika if desired.
5. Cook uncovered, 11-13 minutes on 70%.
Serves 4-6
5. Stir in cheese until melted.
6. Pour over cauliflower. Sprinkle with paprika.
7. Cook for 3-4 minutes on 100%.
Serves 4-6
9
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EASY HOME-MADE
RICE RISOTTO
HONEY CARROTS
1 teaspoon garlic, minced
1 teaspoon sesami seeds
1 onion, diced
60 g butter
500 g carrots, sliced lengthwise
3 tablespoons honey
4 rashers bacon, diced
1. Combine all ingredients in a casserole dish.
2. Cover and cook for 8-10 minutes on 100%.
3. Sprinkle with toasted sesame seeds.
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain rice, washed well
1 cup assorted finely chopped vegetables,
e.g. carrots, zucchinis, mushrooms
Serves 4
MARINATED VEGETABLES
1. Place onion, butter and bacon in large casserole dish. Cook for 3-5 minutes
on 100%. Stir well.
2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other
ingredients. Cover with a lid and cook for 20 minutes on 100%. Do not stir
while cooking.
3. At the end of this time, all the liquid will have been absorbed.
4. Leave to stand for 5 minutes and stir with a fork before serving.
Serves 6-8
200 g carrots, sliced
2 tablespoons sweet chilli sauce
1 tablespoon coriander
200 g broccoli, cut into florets
100 g zucchinis, sliced
1 tablespoon say sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
1. Arrange vegetables in a shallow dish with the harder vegetables positioned
around the outside and the softer vegetables in the centre.
2. Combine all other ingredients into a small bowl and mix well.
3. Pour over vegetable platter.
4. Cover with a lid or plastic wrap.
5. Cook for 5-7 minutes on 100%.
6. Stand covered for 3 minutes before serving.
Serves 4
DESSERTS
CALIFORNIAN APPLE CRUNCH
11/2 cups white Wings buttercake mix
150 g hard butter, cut into thin slices
3 tablespoons brown sugar
STEWED FRUIT
800 g can pie apple
3 tablespoons coconut
3 tablespoons crushed nuts
1 teaspoon cinnamon
5 (approx 700 g) granny smith apples or pears
1. Wash and peel fruit.
2. Core and remove stone if necessary, slice thinly.
3. Place fruit in a large bowl.
1. Place pie apple in a shallow casserole dish.
2. Sprinkle evenly with dry cake mix.
4. Cover with a glass lid or plastic wrap.
5. Cook for 7 minutes on 100%.
3. Layer sliced butter over cake mix, covering completely.
4. Combine last 4 ingredients and sprinkle over sliced butter.
5. Cook for 12-14 minutes on 100%.
Serves 4
6. Serve hot or cold.
Serves 6-8
10
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CHOCOLATE
SELF-SAUCING PUDDING
MOIST CARROT CAKE
90 g butter melted
1 cup oil
CREAM CHEESE ICING
1 1/4 cups self-raising flour
1 cup brown sugar
3 eggs
1/2 cup caster sugar
250 g cream cheese
21/2 cups icing sugar
2 tablespoons lemon juice
11/2 cups self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
salt
3 tablespoons cocoa powder
3/4 cup milk
150 g dark cooking chocolate, melted
1 cup brown sugar
3 tablespoons cocoa powder, extra
2 large carrots, grated
2 1/2 cups boiling water
3/4 cup chopped walnuts
1. Combine flour, cocoa, caster sugar in a 3-litre Pyrex pudding bowl; Stir in
milk chocolate and butter. Mix until smooth.
2. In a separate bowl, mix together brown sugar, extra cocoa powder and
boiling water. Pour over mixture.
1. Beat oil, sugar and eggs until well combined.
2. Add sifted flour, bicarbonate of soda, cinnamon and salt.
3. Fold in carrots and walnuts.
4. Pour into a 20 cm greased cake dish.
5. Cook for 12-14 minutes on 70%.
6. Stand 5 minutes before turning out.
7. Cool before icing.
3. Cook for 11-13 minutes on 100%.
4. Stand 5 minutes before serving.
5. Serve hot with ice-cream.
Serves 4-6
ICING
BREAD AND BUTTER
PUDDING
1. Beat cream cheese until smooth.
2. Add icing sugar and lemon juice and beat until smooth.
4 slices multigrain bread, crusts removed
BUTTERSCOTCH
butter
3 tablespoons caster sugar
1/4 cup sultanas
CARAMEL PUDDING
2 1/2 cups milk
11/2 cups flour
115 g butter
1/2 teaspoon vanilla essence
4 eggs, lightly beaten
3 tablespoons brown sugar
1/4 teaspoon nutmeg
1 cup boiling water
100 g dates chopped into small pieces
2 tablespoons sultanas
1/2 cup brown sugar
1 cup milk
5 tablespoons golden syrup
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.
3. Heat milk and vanilla for 3-4 minutes on 100%. Gradually whisk into eggs.
Cook for 3-4 minutes on 100%, stirring twice during cooking, or until thick.
4. Pour over bread mixture.
1. Mix 85 g butter, dates, sultanas and brown sugar. Cook for 1 minute on 100%.
2. Add flour. Stir until mixed well.
3. Gradually add milk, mix well.
4. Combine remaining butter, water and golden syrup and pour over the top.
5. Cook for 2 minutes on 100%.
6. Stand 5 minutes and serve with fresh whipped cream or ice-cream.
Serves 4-6
5. Sprinkle with brown sugar and nutmeg.
6. Cook for 15-20 minutes on 30%.
7. Allow to stand for 5-10 minutes before serving.
Serves 4-6
11
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FRESH VEGETABLE CHART
MICROWAVE TIME
AT 100%
AMOUNT
COOKING PROCEDURE
VEGETABLE
31/2-5 minutes
2-3 minutes
3-4 minutes
6-7 minutes
3-4 minutes
3-5 minutes
3-4 minutes
4-5 minutes
Artichokes
Asparagus
Beans
2 medium
250 g
250 g
500 g
500 g
250 g
250 g
500 g
Trim. Rinse well. Place onto a dinner plate. Cover with plastic wrap.
*
*
Wash and place in a freezer bag.
Cut into 4cm pieces. Cook in 1-litre casserole dish with 1 tablespoon water. Cover.
Cut into uniform florets. Arrange with flower towards centre in a pie plate. Cover with plastic wrap.
Arrange in a pie plate. Arrange with stalk towards outside. Cover with plastic wrap.
Shred and cook in a 1.5-litre casserole dish with 2 tablespoons water. Cover.
Cut carrots into circular pieces and place into a 1-litre casserole dish with 1 tablespoon of water. Cover.
Broccoli
Brussels sprouts
Cabbage
Carrots
*
*
*
Cauliflower
Cut into uniform florets. Arrange with flower towards centre in a pie plate with 1 tablespoon water. Cover with
plastic wrap.
Chokos
500 g (2)
2
Peel, cut into quarters. Place in a pie plate with 1 tablespoon of water. Cover with plastic wrap.
Arrange in a pie plate with 1/4 cup water. Cover with plastic wrap.
Arrange in a pie plate with 1/3 cup water. Cover with plastic wrap.
6-7 minutes
7-9 minutes
14-15 minutes
4-5 minutes
5-7 minutes
2-4 minutes
21/2-31/2 minutes
4-6 minutes
*
*
*
Corn (on cob)
4
Eggplant
500 g
500 g
500 g
250 g
Cut into 2cm cubes. Place in a 1-litre casserole dish with 2 tablespoons water. Cover.
Sliced or whole. Place in a 1-litre casserole dish with 2 teaspoons butter. Cover.
Cook in a 1-litre casserole dish with 1 teaspoon sugar and 1 tablespoon water. Cover.
Remove string from pod. Cook in a 1-litre casserole dish with 1 tablespoon water.
Mushrooms
Peas - Green
- Snow
Potatoes (jacket)
2 medium
4 small
Pierce skin with a fork. Place on turntable. Turn over halfway through cooking. Stand wrapped in foil for 2-3
minutes.
(steamed) 2 medium
4 small
Peel and cube potatoes. Cook, covered, in a 1-litre casserole dish with 1/2 cup water.
5-7 minutes
*
*
Pumpkin
500 g
250 g
250 g
Peel and cut into serving-size pieces. Place in a 1-litre casserole dish. Cover.
5-7 minutes
3-5 minutes
4-5 minutes
Spinach
Squash
Wash and shred. Cook, covered, in a 1.5-litre casserole dish with 2 tablespoons water.
Wash and place in a 1 litre casserole dish with 1 tablespoon of butter or water. Cover. Pierce whole squash with
a fork.
Sweet Potato
Tomatoes
Zucchini
500 g
500 g
250 g
Peel and cube potatoes. Cook, covered, in a 1-litre casserole dish with 1/2 cup water.
5-7 minutes
4-5 minutes
31/2-5 minutes
Cut into quarters. Place in a 1-litre casserole dish. Season and cover.
*
Cut into uniform-size pieces. Place in a 1-litre casserole dish with 1 tablespoon water and 1 tablespoon butter.
Cover.
*Stand vegetables for 1-2 minutes before serving.
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12
FROZEN VEGETABLE CHART
1. Cook vegetables in a flan dish. Cover with a lid or plastic wrap.
2. Allow to stand 1-2 minutes before serving.
MICROWAVE TIME
AT 100%
VEGETABLE
WEIGHT
SPECIAL PROCEDURES
Beans (green, cut)
Broccoli
250 g
500 g
5-6 minutes
8-10 minutes
Break apart as soon as possible.
Arrange with flower towards the centre.
Brussels sprouts
Carrots (whole)
(sliced)
Cauliflower
Corn (on cob)
500 g
500 g
500 g
7-9 minutes
8-9 minutes
8-9 minutes
8-10 minutes
8-10 minutes
500 g
Break apart as soon as possible. Arrange with flower towards the centre.
Add 1/2 cup water and 1 teaspoon sugar. Turn 1/2 way during cooking.
4 pieces
(500 g)
250 g
(kernel)
Peas (green)
3-5 minutes
4-6 minutes
Add 3 tablespoons water and 1 teaspoon of butter.
250 g
Spinach
Mixed Vegetables
250 g
250 g
5-6 minutes
4-5 minutes
Break apart as soon as possible.
REHEATING-FOOD CHART
COOKING TIME AND
POWER LEVEL
FOOD
WEIGHT
SPECIAL INSTRUCTIONS
Beverage
250 ml per cup (room
temp.)
1 cup
2 cups
11/2-21/2 minutes on 100%
Stir after reheating.
31/2-4 minutes on 100%
Canned food
(eg. Spaghetti, Baked
Beans) (room temp.)
440 g can
740 g can
9-10 minutes on 50%
10-11 minutes on 50%
Place food in bowl.
Cover with plastic wrap or lid.
Stir halfway through cooking.
Stir after reheating.
Canned Soup
250 ml per cup (room
temp.)
1 cup
2 cups
2-21/2 minutes on 100%
5-6 minutes on 100%
Place food in bowl.
Cover with plastic wrap or lid.
Stir after reheating.
Dinner Plate-400 g
per serve
1 serve
7-8 minutes on 50%
Cover plate with plastic wrap. Place directly on turntable. Stand 2 minutes.
* Slice potato.
(refrigerated)
Casserole
250 g per serve
(refrigerated)
1 serve
8-9 minutes on 50%
Place in a casserole dish, cover with lid. Place directly on turntable.
Stir halfway through cooking. Stand 2-3 mins.
2 serves
12-15 minutes on 50%
NOTE: Room Temperature
+20°C
+3°C
Refrigerator Temperature
13
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