OPERATIONMANUAL
A N D
COOKBOOK
TM
DOUBLE GRILL CONVECTION
J
MODELS
R-890N(S)/(W)
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WARRANTY
Consumer Electronic Products
Congratulations on Your Purchase!
This Sharp product is warranted against faults in material and manufacture for the
period as stated in the table below.
If service is required during the warranty period, please contact your nearest Sharp
Approved Service Centre. These repairs would be carried out at no charge to the
owner, subject to the conditions specified herein.
This warranty does not extend to defects or injuries caused by or resulting from causes
not attributable to faulty parts or the manufacture of the product, including but not
limited to, defect or injury caused by or resulting from misuse, abuse, neglect, lack of
maintenance, accidental damage, improper voltage, liquid spillage, vermin infestation,
software, or any alterations made to the product which are not authorised by Sharp.
Please retain your sales documentation, as this should be produced to validate a
warranty claim. This warranty is in addition to and in no way limits, varies or excludes
any implied rights and remedies under any relevant legislation in the country of sale.
This warranty does not cover transportation to and from the Sharp Approved Service
Centre. Goods presented for repair may be replaced by refurbished goods of the same
type rather than being repaired. Refurbished parts may be used to repair the goods.
The repair of your goods may result in the loss of user generated data, please ensure
that you have saved this data elsewhere prior to repair.
Australian customers: Our goods come with guarantees that cannot be excluded
under the Australian Consumer Law. You are entitled to a replacement or refund
for a major failure and for compensation for any other reasonably foreseeable
loss or damage. You are also entitled to have the goods repaired or replaced
if the goods fail to be of acceptable quality and the failure does not amount
to a major failure. The criteria of a major failure is defined in the Australian
Consumer Law. Should you require any assistance with a major failure please
contact Sharp Customer Care.
WARRANTY PERIODS
Home Theatre Projector 12 months
(excluding lamps and air filters)
Audio/Home Theatre
12 months
Microwave / Steam Oven 12 months
Slow Juicer
Refrigerator
DVD/Blu-ray
Washing Machine
12 months
24 months
12 months
24 months
Portable Air Conditioner 12 months
LCD Television
Air Purifier
Vacuum Cleaner
12 months
12 months
24 months
SPform 040 (SEPT 2013)
IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand
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FOR LOCATION ENQUIRIES WITHIN
AUSTRALIA
REGARDING YOUR LOCAL
SHARP APPROVED SERVICE CENTRE
VISIT OUR WEBSITE AT
OR CALL SHARP CUSTOMER CARE
1300 135 022
(LOCAL CALL COSTS APPLY WITHIN AUSTRALIA)
SHARP CORPORATION OF AUSTRALIA PTY LTD
FOR LOCATION ENQUIRIES WITHIN
NEW ZEALAND
REGARDING YOUR LOCAL
SHARP APPROVED SERVICE CENTRE
VISIT OUR WEBSITE AT
CONTACT YOUR SELLING DEALER/RETAILER
OR CALL
SHARP CUSTOMER SERVICES
TELEPHONE: 09 573 0111
FACSIMILE: 09 573 0113
SHARP CORPORATION OF NEW ZEALAND LIMITED
SPform019(JUNE 2004)
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WARNING
IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.
Whenever the top heater, bottom heater or convection symbols are displayed the turntable, turntable support,
racks, oven door, outer cabinet, oven cavity and especially bottom heater will become very hot. To prevent yourself
from getting burnt use thick oven mittens.
Do not put things on top of the oven or cover the outer cabinet.
Accessible parts (e,g. oven door, turntable and rack) will become hot when in use.
To avoid burns and scalds children should be kept away.
To reduce the risk of fire in the oven cavity:
a. Do not overcook food.
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.
d. Look at the oven from time to time when food is heated in disposable containers made of plastic, paper or
other combustible materials for signs of smoke or burning.
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven off, and
disconnect the power cord, or shut off power at the fuse or circuit breaker panel.
To reduce the risk of an explosion or delayed eruptive boiling:
Your microwave oven is capable of heating food and beverages very quickly therefore, it is very important that you
select the appropriate cooking time and power level for the type and quantity of food to be heated. If you are unsure
of the cooking time and power level required, begin with low cooking times and power levels until the food is
sufficiently heated evenly throughout.
Additionally:
a. Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are considered
to be sealed containers.
b. Do not use excessive amount of time.
c. When boiling liquids in the oven, use a wide-mouthed container.
d. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids.
e. Stirtheliquidbeforeandduringcooking.Useextremecarewhenhandlingthecontainerorinsertingaspoon
or other utensil into the container.
Thisovenisforhomefoodpreparationonlyandshouldonlybeusedforheating,cookinganddefrostingfoodandbeverage.
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.
Never operate the oven whilst any object is caught or jammed between the door and the oven.
Do not try to adjust or repair the oven yourself.
It is hazardous for anyone other than a qualified service technician trained by SHARP to carry out any service or
repair operation. Especially those which involve the removal of a cover which gives protection against exposure
to microwave energy are very hazardous.
Donotoperatetheovenifitisnotworkingcorrectlyordamageduntilithasbeenrepairedbyaqualifiedservicetechnician
trained by SHARP. It is particularly important that the oven door closes properly and that there is no damage to:
(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven cavity
(buckled or deformed), (4) Burn marks on the door seal faces.
Do not bump, or catch utensils, loose clothes and your accesories on the door safety latches when removing food
from the oven.
Never poke an object, particularly a metal object, through a grille or between the door and the oven while the oven
is operating.
Never tamper with or deactivate the door safety latches.
Always use oven mittens to prevent burns when handling utensils that are in contact with hot food. Enough heat
from the food can transfer through utensils to cause skin burns.
Should the power supply cord become damaged, it must be replaced with a special cord supplied by a SERVICE
CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician trained by SHARP.
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.
Avoid steam burns by directing steam away from the face and hands.
Slowly lift the furthest edge of a dish's cover and microwave plastic wrap and carefully open popcorn and oven
cooking bags away from the face.
Makesurethatthepowersupplycordisundamaged,andthatitdoesnotrunundertheovenoroveranyhotsurfaces
or sharp edges.
Do not place anything on the outer cabinet because the microwave oven will become very hot during the operation.
Do not store food or any other items inside the oven.
Make sure the utensil does not touch the interior walls during cooking.
Only allow children to use the oven without supervision when adequate instructions have been given so that the
child is able to use the oven in a safe way and understands the hazards of improper use.
Children should be supervised to ensure that they do not play with the appliance.
This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety.
2
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SPECIAL NOTES
DO
DON’T
Eggs, fruits,
nuts, seeds,
vegetables,
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.
* Use a deep bowl when cooking liquids * Deep fat fry.
or cereals to prevent boiling over.
* Heat or dry wood, herbs, wet papers,
clothes or flowers.
* Operate the oven without a load (i.e. an
absorbingmaterialsuchasfoodorwater)
in the oven cavity except when condition-
ing or cleaning the heater elements as
described in the operation manual.
Liquids
(Beverages)
* For boiling or cooking liquids see
WARNING on page 2 to prevent
explosion and delayed eruptive boiling.
* Heat for longer than recommended
time. See REHEATING-FOOD CHART
on page [.
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 a
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), and the feature
sticker from the outside of the door, if there is one. Check the unit for any damage, such as a misaligned door,
damaged door seals around the door or dents inside the oven cavity or on the door. If there is any damage,
please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED BY SHARP
and repaired, if necessary.
2. Accessories provided
1) Turntable
2) Low rack
3) High rack
4) Combined operation manual and cookbook
3. Since the door may become hot during cooking, you should place or mount the oven so that the bottom of
the oven is 85 cm or more above floor. You should also keep children away from the door to prevent them
burning themselves.
This oven is designed to be used on a countertop, in a cabinet or built-in. It should not be installed in any area
where excessive 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.
For R-890N(S)/(W): Allow a space of at least 40cm on the top, 5cm on both sides and at the rear of the oven
for adequate air circulation. When installing in a cabinet, the minimum inside dimension of the cabinet should
be 620mm(W) x 709mm(H) x 536mm(D).
When building the oven into a cabinet or wall, a Sharp built-in kit model number EBR-47ST for R-890N(S)
and EBR-5000(W) for R-890N(W) are available which enable the microwave oven to be integrated within a
kitchen, the kits are available from your retailer. Read carefully the installation instructions for the built- in kit
before installation. This built-in kit has been tested according to Australian Standards. Sharp does not
recommend the use of any other built-in kit.
Iftheovenistobepositionednearaconventionaloven,ensurethatadequatespaceisallowed,andasuitable
heatshieldisincorporatedbetweenthetwotopreventdamagetotheovenandthebuilt-inkitcausedbyheat.
WARNING: The electrical outlet must be readily accessible so that the unit can be unplugged easily in
an emergency.
4. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal
injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage must be single phase 230-240V, 50Hz.
5. This appliance must be earthed.
6. Operate the oven from a general purpose domestic outlet. If a generator is used, do not operate the oven with
non-sinusoidal outputs.
7. Before using top or bottom heater for the first time, operate the oven without food for 20 minutes using both
heaters. This will allow the oil that is used for rust protection to be burned off.
4
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OVEN DIAGRAM
11 15
OVEN:
1
2
3
1. Liquid crystal display
2. Control panel
3. Oven lamp
4. Door opening button
5. Waveguide cover (DO NOT REMOVE)
6. Bottom grill heating element
7. Turntable motor shaft
8. Oven cavity
4
10
9
8
7
6
5
12
9. Door seals and sealing surfaces
10. Door latches
11. Top grill heating element
12. Ventilation openings
13. Outer cabinet
14
13
14. Power cord
15. Menu label
ACCESSORIES:
16. Turntable
17. High rack
18. Low rack
• Place the turntable on to the turntable motor
shaft, ensuring it is located firmly.
• To avoid turntable damage, ensure dishes or
containers are lifted clear of the turntable rim
when removing them from the oven.
• The racks are for Grill, Mix, Convection and
recommended automatic operations.
16
7
18
17
Never touch the grills when they are hot.
NOTES:
• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it is not
damaged.
• After cooking fatty foods without a cover, always clean the cavity and especially the grill heating elements
thoroughly, these must be dry and free from grease. Built-up grease may overheat and begin to smoke or
catch fire.
• Always operate the oven with the turntable fitted correctly. This promotes thorough, even cooking.
A badly fitted turntable may rattle, may not rotate properly and could cause damage to the oven.
• The turntable rotates clockwise or anti-clockwise. The rotary direction may change each time you start the
oven. This does not affect cooking performance.
Warning:
Theaccessorieswillbecomeveryhotwheneverthetopheater, bottomheaterorconvectionsymbolsarelighted
in the display and use thick oven mittens when inserting/removing the food or turntable from the oven to
PREVENT BURNS.
5
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OPERATION OF TOUCH CONTROL PANEL
Theoperationoftheoveniscontrolledbypressingtheappropriatepadsarrangedonthesurfaceofthecontrolpanel.
An entry signal tone should be heard each time you press the control panel to make a correct entry.
In addition the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when a
cooking procedure is required.
1. TOP GRILL SYMBOL
Control Panel Display
It will appear when setting a programme using the top grill, or when the top grill is in use.
2. BOTTOM GRILL SYMBOL
It will appear when setting a programme using the bottom grill, or
when the bottom grill is in use.
3. CONVECTION SYMBOL
Itwillappearwhensettingaprogrammeusingtheconvectionmode,
or when in a convection cooking.
4. MICROWAVE SYMBOL
1
2
3
Itwillappearwhensettingaprogrammeusingthemicrowavemode,
or when in a microwave cooking.
4
7
6
5
5. MORE ( )/LESS ( ) indicators
They will appear when setting the MORE or LESS function.
6. HELP indicator
ItwillappearwhensettingtheHELPfeatureoranautomaticoperation.
7. COOK indicator
It will light up when cooking.
Control Panel Display
1. MULTI COOK PAD
Touch Control Panel Layout
Press to select Multi Cook mode.
2. CONVENIENCE/PIZZA pad
Press to select 6 popular menus.
3. EASY DEFROST pad
Press to defrost meat by entering weight.
1
3
4. MORE, LESS pads
Press to adjust the doneness of food in one minute
increments during cooking or to increase/decrease
the time whilst programming the automatic operations.
2
4
5. HELP pad
5
8
Press to select auto start, child lock demonstra-
tion modes or info on pads. Press to obtain
cooking information.
6
7
6. GRILL pad
9
10
Press to select grill cooking.
7. CONVEC pad
Press to select convection cooking.
8. PREHEAT pad
11
Press to preheat the oven prior to cooking.
9. MIX pad
Press to select mix cooking.
10. POWER LEVEL pad
Press to select microwave power setting. If not
pressed, 100% is automatically selected.
12
13
14
11. NUMBER AND TEMPERATURE pads
Press to enter cooking times, clock time, convection
temperature, weight or quantity of food.
12. STOP/CLEAR pad
Press to clear during programming. Press once to
stop operation of oven during cooking; press twice
to cancel cooking programme.
15
13. CLOCK pad
Press to set clock time.
14. INSTANT COOK/START pad
Press once to cook for 1 minute at 100% power
level or increase by 1 minute multiples each time
this pad is pressed during manual cooking. Press
to start oven after setting programs.
15. INSTANT ACTION pads
Press once to cook or reheat 6 popular menus.
6
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BEFORE OPERATING
Getting Started
Your oven has an Energy Save Mode. This facility saves electricity when the oven is not in use.
Step
Procedure
Pad Order
Display
Plug the oven into a power point and switch
on the power.
Nothing will be shown in the
display.
1
ENERGY,SAVE,MODE,TO,
CANCEL, ENERGY, SAVE,
MODE,SETTHE,CLOCKwill
be displayed.
Open the door.
2
3
Close the door.
CAUTION:
InEnergySaveMode, ifyoudonotoperatetheovenfor3minutesormore(i.e. afterclosingthedoor, orpressing
theSTOP/CLEARpad, orattheendofcooking), youwillnotbeabletooperatetheovenuntilyouopenandclose
the oven door again.
NOTE: When you set Child Lock or Demonstration Mode, Energy Save Mode will be cancelled temporary.
Clock Set Mode (Clock Setting)
* To enter the present time of day 11:34 (AM or PM).
Step
Procedure
Press the CLOCK pad.
Display
CLOCK
1
Enter the correct time of day by press-
ing the numbers in sequence.
2
3
The dots (:) will flash on and
off.
Press the CLOCK pad again.
CLOCK
This is a 12 hour clock. If you attempt to enter an incorrect clock time (Eg. 13:45) ERROR will appear in the
display. Press the STOP/CLEAR pad and re-enter the time of day (Eg. 1:45).
If the clock is set, when cooking is complete, the display will show the correct time of day. If the clock has not
been set, the display will only show “.0” when cooking is complete. If the electrical power supply to your
microwave oven is interrupted, plug in the oven again, then open the door. The display will show: ENERGY
SAVE MODE TO CANCEL ENERGY SAVE MODE SET THE CLOCK. If this occurs during cooking, the
programme will be erased. The time of day will also be erased. The clock of the oven works based on the
frequency of power source. So it may gain or lose in some area where the frequency varies. It is recommended
that you should adjust the time occasionally.
HELPFUL HINTS:
If you wish to know the time of day during the cooking or timer mode, press the CLOCK pad.
As long as your finger is pressed the CLOCK pad, the time of day will be displayed, if the clock is set.
7
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Energy Save Mode
Your oven has an Energy Save Mode. In Energy Save Mode approximately 0.1 watt is used, when blank shows
in the display. While in Clock Set Mode approximately 3 watt is used as the time will be shown. The Display in
Clock Set Mode or Energy Save Mode under different conditions is listed below for your reference.
In Energy Save Mode, if you do not operate the oven for 3 minutes or more (i.e. closing the door, pressing the
STOP/CLEAR pad), the display will be blank and the oven cannot be used. To restore power on, open and then
close the door, “. 0” will be displayed and the oven is ready for use.
If you set the clock, Energy Save Mode will be cancelled.
To start Energy Save Mode manually, follow the instructions below.
* To start the Energy Save Mode (the display shows the time of day).
Step
Procedure
Pad Order
Display
Press the CLOCK pad twice.
CLOCK
x 2
1
2
Press the INSTANT COOK/
START pad.
INSTANT COOK
START
The power will be off and the display will show
nothing.
Power Interruption
If the power goes off or the display is blank, refer to Step 2 and 3 in the Getting Started on page 7 to resume
normal operation. Your oven works normally, however there is a case that previous setting such as Child Lock,
Auto Start, and Demonstration Mode will be cancelled. The Display in Clock Set mode and Energy Save Mode
under different conditions is listed below for your reference.
The display in Clock Set Mode or Energy Save Mode
Mode
Clock Set Mode
Energy Save Mode
Condition
No cooking or no operating
(Expect Child Lock, Demo)
Current time
".0" or Blank (without operating over 3 minutes)
Current time
".0"
Child Lock setting
(Lock will be displayed by pressing a pad each time.)
Setting time
Auto Start can not be set in Energy Save Mode.
DEMO MICROWAVE OVEN
Blank
Auto Start setting
Demostration Mode setting
Power Interruption
Stop/Clear
Press the STOP/CLEAR pad once to:
1.Stop the oven temporarily during cooking.
2.Clear if you make a mistake during programming.
3.Clear the message on the display after cooking.
To Cancel a Programme During Cooking
Press the STOP/CLEAR pad twice.
8
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MANUAL OPERATIONS
<Microwave Cooking>
Microwave Time Cooking
This is a manual cooking feature, first enter the cooking time then the power level.
You can programme up to 99 minutes, 99 seconds.
There are five different power levels.
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
Power level
M•LOW
30%
M•HIGH
70%
LOW
10%
MEDIUM
50%
HIGH
100%
Approximatepercentageof
microwave power
–
–
–
–
–
–
–
Display
–
–
––
––
–
–
–
–
–
–
–
–
––
Cakes –
–
Examples of foods typical-
ly cooked on different mi-
crowave power levels
–
Keeping food
warm
Defrosting
––Fruit
Casseroles
Muffins
Slices
––
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
Softening ––
Vegetables
Rice/Pasta
–
butter
–
Seafood
–
–
–
–
–
–
This variable cooking control allows you to select the rate of microwave cooking.
If a power level is not selected, then 100% power level is automatically used.
–
–
*Suppose you want to cook for 10 minutes at 100% power level.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1
Press the INSTANT COOK/START pad.
INSTANT COOK
START
2
The timer begins to count
down.
To lower the power press the POWER LEVEL pad once. Note the display will indicate “100P”. To lower to “70P”
press the POWER LEVEL pad again. Repeat as necessary to select “50P”, “30P” or “10P” power levels.
* Suppose you want to cook Fish Fillets for 10 minutes at 50% power level.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1
Select power level by pressing the POWER
LEVEL pad as required (for 50% power
level press three times).
POWER LEVEL
2
3
x 3
Press the INSTANT COOK/START pad.
INSTANT COOK
START
The timer begins to count
down.
Ifthedoorisopenedduringthecookingprocess,thecookingtimeinthedisplayautomaticallystops.Thecooking
time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.
HELPFUL HINTS:
If you want to check the power level during the cooking, press POWER LEVEL pad.
As long as your finger is pressing the POWER LEVEL pad, the power level will be displayed.
9
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Instant Cook™
For your convenience Sharp’s Instant Cook allows you to easily cook for one minute at 100% power level.
InstantCookfunctionis2operationmethodsbelowandeachtimethe INSTANTCOOK/STARTpadispressed,
the cooking time is increased by 1 minute up to 99minutes.
<Not during cooking>
* Suppose you want to cook 1 minute at 100% power level.
Step
Procedure
Pad Order
Display
Press the INSTANT COOK/START pad.
INSTANT COOK
START
Within 3 minutes of closing the door, cook-
ing completion or pressing the STOP/
CLEAR pad.
1
The timer begins to count
down.
<During cooking in Manual Operation>
* Suppose you want to cook for 2 minutes 30 seconds at 100% power level and add 2 minutes during cooking.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1
Press the INSTANT COOK/START pad.
INSTANT COOK
START
The timer begins to count
down.
2
3
Press the INSTANT COOK/START pad
twice.
INSTANT COOK
START
x 2
10
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<Heating without Food>
Before the first use and after cleaning the top and bottom heaters must be conditioned. The procedure involves
heating the heaters for a period of 20 minutes. You may notice some smoke and odour during this process, this
is normal, the oven is not out of order. Follow the procedure below.
Step
Procedure
Display
Pad Order
Ensure that no food is in the
oven.
GRILL
1
Press the GRILL pad three
times.
X3
Enter the heating time (20
min.).
2
3
Press the INSTANT COOK/
START pad.
INSTANT COOK
START
IMPORTANT: During this oper-
ation, some smoke and odour
will occur. Therefore open the
windows or run the ventillation
fan in the room.
The timer begins to count down to zero. When
timerreacheszero, allindicatorswillgooutand
the oven will "beep". END will be displayed
.
Open the door to cool the oven cavity. The cooling fan will remain on until the oven cavity has cooled.
WARNING: The oven door, outer cabinet, turntable and oven cavity will be hot to PREVENT BURNS
allow the oven to cool.
4
<Convection Cooking>
Please consult your Convection Microwave Cookbook for more specific cooking instructions and procedures.
To Cook by Convection
Your Convection Microwave Oven can be programmed for ten different convection cooking temperatures (250,
230, 220, 200, 180, 160, 150, 130, 70, 40 °C) up to 99 minutes, 99 seconds.
* Suppose you want to cook for 20 minutes at 180°C.
Step
Procedure
Pad Order
Display
Place turntable in the oven.
Press the CONVEC pad.
CONVEC
1
Enter desired temperature.
Enter desired cooking time.
2
3
Press the INSTANT COOK/
START pad.
INSTANT COOK
START
The timer begins to count down to zero. When
timer reaches zero, all indicators will go out and
the oven will "beep". END will be displayed. The
cooling fan will remain on and NOW COOLING
maybedisplayeduntiltheovencavityhascooled.
4
WARNING:
The oven cavity, door, turntable, racks, dishes and especially the bottom heater will become very hot, use thick
oven mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
HELPFUL HINTS:
If you are cooking and wish to check the temperature you have programmed, simply press the CONVEC pad.
The programmed temperature will be displayed as long as CONVEC pad is pressed.
NOTE: During preheating and convection cooking, you will hear the cooling fan cycling on and off. This is
completely normal and will not affect the cooking.
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To Preheat and Cook by Convection
* Suppose you want to preheat the oven to 200°C then cook for 20 minutes at 200°C.
Step
Procedure
Pad Order
Display
Press the PREHEAT pad.
PREHEAT
1
Press desired preheat temperature
pad.
2
Press the CONVEC pad.
CONVEC
3
4
5
Press desired cooking temperature
pad.
Enter desired cooking time.
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
will be displayed repeatedly.
When preheat is over, the oven will
"beep" 4 times and ADD FOOD will be
displayed.
When "ADD FOOD" is displayed, the
oven is preheated. If the oven door is
not opened, the oven will automati-
cally hold at the preheat temperature
for 30 minutes.
6
Open the door. Place food in oven.
Close the door.
PRESS START will be displayed.
7
8
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
The timer begins to count down to
zero and all indicators will go off and
the oven will "beep" and END will be
displayed. The cooling fan will re-
main on and NOW COOLING may
be displayed until the oven cavity
has cooled.
WARNING:
The oven cavity, door, turntable, racks, dishes and especially the bottom heater will become very hot, use thick
oven mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
NOTE: During preheating and convection cooking, you will hear the cooling fan cycling on and off. This is
completely normal and will not affect the cooking.
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Convection and Microwave Cooking
Your oven can be programmed to combine convection and microwave cooking operations.
* Suppose you want to roast chicken pieces for 15 minutes at 180°C and then cook at 8 minutes at 50% power
level.
Step
Procedure
Pad Order
CONVEC
Display
Press the CONVEC pad.
1
Enter desired convection tempera-
ture.
2
3
Enter desired convection cooking
time.
Select microwave cooking and
power level by pressing the
POWER LEVEL pad as required
(for 50% power level press three
times.)
POWER LEVEL
4
5
x 3
Enter desired microwave cooking
time.
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
The timer begins to count down to
zero. When it reaches zero,
6
The timer begins to count down to
zero and all indicators will go off and
the oven will "beep" and END will be
displayed. The cooling fan will re-
main on and NOW COOLING may
be displayed until the oven cavity
has cooled.
Do not use plastic (non-heat proof) cookware if combining Convection and Microwave mode.
WARNING:
The oven cavity, door, turntable, racks, dishes and especially the bottom heater will become very hot, use thick
oven mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
NOTE: During Preheating and Convection cooking, you will hear the cooling fan cycling on and off. This is
completely normal and will not affect the cooking.
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<Preheating>
For best results, preheat to the required temperature with the turntable in the oven. Add food after preheating.
* To preheat the oven to 200°C
Step
Procedure
Pad Order
PREHEAT
Display
Press the PREHEAT pad.
1
Selectpreheatingtemperature.
2
3
4
Press the INSTANT COOK/
START pad.
INSTANT COOK
START
Preheat is over. If the oven door is not opened, the oven
will automatically hold at the preheat temperature for 30
minutes.
After preheating, Suppose you want to cook profiteroles for 20 minutes on convection 200°C.
Open the door and place food.
Close the door.
5
Press the CONVEC pad.
CONVEC
6
Enter desired temperature.
7
Enter desired cooking time.
8
Press the INSTANT COOK/
START pad.
INSTANT COOK
START
The timer begins to count down and all
9
indicators will go off and the oven will "beep"
and END will be displayed. The cooling fan
will remain on and NOW COOLING may be
displayed until the oven cavity has cooled.
HELPFUL HINTS:
Ifyouareintheprocessofpreheatingandwishtochecktheactualoventemperature, simplypresstheCONVEC
pad. The actual oven temperature will be displayed as long as the CONVEC pad is pressed.
If the oven temperature is below 40°C at this time,
will be displayed.
NOTES:
MIX, GRILL or MICROWAVE function can be used with Preheat function by pressing MIX, GRILL or
MICROWAVE pad instead of CONVECTION pad at step 6.
During Preheating and Convection Cooking, you will hear the cooling fan cycling on and off. This is completely
normal and will not affect the cooking.
WARNING:
The oven cavity, door, turntable, racks, dishes and especially the bottom heater will become very hot,use thick oven
mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
14
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<Grill Cooking>
Your oven has three grill cooking modes. Select the desired grill mode by pressing the GRILL pad.
Grill cooking Mode
Top Grill Mode
press the GRILL pad
Once
Bottom Grill Mode
Top and Bottom Grill Mode
Twice
3 times
It is not necessary to preheat for grill cooking.
* Suppose you want to cook for 20 minutes using the top and bottom heaters.
Step
Procedure
Pad Order
GRILL
Display
Press the GRILL pad three times.
x 3
1
Enter desired cooking time.
2
3
Press the INSTANT COOK/START pad.
INSTANT COOK
START
The timer begins to count
down. When it reaches zero,
all indicators will go off and
theovenwill"beep".Thecool-
ing fan will remain on and
NOW COOLING may be dis-
played until the oven cavity
has cooled.
WARNING:
The oven cavity, door, turntable, racks, dishes and especially the bottom heater will become very hot, use thick
oven mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
15
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<Mix Cooking>
Your oven has four preprogrammed settings that make it easy to cook with both grill heaters and microwave.
Select the desired mix setting by pressing the MIX pad. It is not necessary to preheat for the mix cooking.
Preset programme
The times
Microwave
power
pressing
MIX pad
Setting
Grill heater
Once
Twice
Top heater
Top heater
HIGH MIX TOP GRILL
LOW MIX TOP GRILL
70%
50%
50%
10%
three times
four times
Bottom heater
Bottom heater
HIGH MIX BOTTOM GRILL
LOW MIX BOTTOM GRILL
* Suppose you want to cook for 6 minutes on LOW MIX TOP GRILL.
Step
Procedure
Pad Order
Display
Press the MIX pad twice.
MIX
1
x 2
Enter desired cooking time.
2
3
PresstheINSTANTCOOK/START
pad.
INSTANT COOK
START
The timer begins to count down.
When it reaches zero, all indicators will go
off and the oven will "beep". END will be
displayed.
The cooling fan will remain on and NOW
COOLING may be displayed until the oven
cavity has cooled.
WARNING:
The oven cavity, door, turntable, racks, dishes and especially bottom heater will become very hot, use thick oven
mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
16
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<Multiple Sequence Cooking>
Preheating, Microwave Cooking, Convection Cooking, Grill Cooking or Mix Cooking can be programmed up to
4 automatic cooking sequences, switching from one variable power setting.
Note that POWER LEVEL must be entered first when programming sequence cooking.
* Suppose you want to cook for 10 minutes at 50% power level, cook 5 minutes at 100% power level and cook
with Top Grill for 20 minutes.
Step
Procedure
Pad Order
Display
Select microwave cooking and de-
siredpowerlevelbypressingthePOW-
ER LEVEL pad (for 50% power level
press three times).
POWER LEVEL
1
x 3
Enter desired cooking time.
2
3
For second sequence, select micro-
wave cooking and power level (for
100% power level press the POW-
ER LEVEL pad once)
POWER LEVEL
Enter desired cooking time for the
second sequence.
4
5
6
For third sequence, press the
GRILL pad.
GRILL
x 1
Enter desired cooking time.
PresstheINSTANTCOOK/START
pad.
INSTANT COOK
START
The timer begins to count down to
zero. When it reaches zero,
the second sequence will be dis-
playedandthetimerwillbegincount-
ing down to zero again.
7
And then the third sequence will be
displayedandthetimerwillbegincount-
ingdowntozero.Allindicatorswillgooff
andtheovenwill"beep"andENDwillbe
displayed. The cooling fan will remain
on and NOW COOLING may be dis-
played until the oven cavity has cooled.
WARNING:
The oven cavity, door, turntable, racks, dishes and especially bottom heater will become very
hot, use thick oven mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
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AUTOMATIC OPERATIONS
Notes for Automatic Operations
1. ERROR will be displayed if:
More or less than the quantity or weight of foods suggested in the MULTI COOK, CONVENIENCE/PIZZA or
EASY DEFROST MENU GUIDE are programmed when the INSTANT COOK/START pad is pressed.
To clear, press the STOP/CLEAR pad and reprogramme.
2. When using AUTOMATIC MENUS (Multi Cook, Convenience / Pizza, Easy Defrost) or INSTANT ACTION,
carefully follow the details provided in each MENU GUIDE to achieve the best result.
If the details are not followed carefully, the food may be overcooked, undercooked or ERROR may be
displayed.
3. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually. Refer
to manual cooking charts in RECIPES section.
4. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example, 1.65kg
would become 1.7kg.
5. To change the final cooking or defrosting result from the standard setting, press the MORE or LESS pad prior to
pressing the INSTANT COOK/START pad in AUTOMATIC MENUS, or before pressing the desired INSTANT
ACTION pad or within 2 seconds after pressing the INSTANT ACTION pad in INSTANT ACTION. See page 25.
6. The fianl cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).
Check the food after cooking and if necessary continue cooking manually.
Instant Action
Press once to cook 6 popular menus. Follow the details provided in
INSTANT ACTION MENU GUIDE on page 4 - 5 in the cooking
guides.
* Suppose you want to cook 1.0 kg Fresh Vegetables.
Step
Procedure
Pad Order
Display
Press the INSTANT ACTION pad
for Fresh Vegetables (within 3 min-
utes of closing the door, pressing
the STOP/CLEAR pad or cooking
completion).
FRESH
VEGETABLES
x 10
1
Thetimerbeginstocountdown.When
the cooking time reaches zero,
STAND, COVERED,1-5MIN,THEN,
STIR, ENJOY, YOUR, VEGE-,
TABLES will be displayed.
HELPFUL HINT:
You can get a cooking hint by pressing the HELP pad before pressing the desired INSTANT ACTION pad. See
page 24.
NOTE:
Press the desired pad in INSTANT ACTION to enter quantity until desired quantity is shown in the display.
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<AUTOMATIC MENUS>
Multi Cook
Presstoselect6popularGrillandMixcooking
menus.
Follow the details provided in MULTI COOK
MENU GUIDE on page 6 - 7 in the cooking
guides.
1.Roast Beef
2.Roast Lamb
3.Roast Chicken
4.Roast Pork
5.Grilled Steak/Chops
6.Grilled Chicken Pieces
* Suppose you want to cook 1.0 kg Roast Beef (Medium).
Step
Procedure
Pad Order
Display
Press the MULTI COOK pad.
MULTI
COOK
1
Select food category for Multi Cook.
Press 1 to cook Roast Beef.
2
3
Enter the weight.
Press the INSTANT COOK/START pad.
INSTANT COOK
START
The timer begins to count down.
The oven will "beep" 4 times and
will stop.
4
TURN, BEEF, OVER will be dis-
played repeatedly.
Open the door. Turn over the meat. Close
the door.
PRESS START will be dis-
played repeatedly.
5
6
Press the INSTANT COOK/START pad.
INSTANT COOK
START
When the cooking time reaches
zero, STAND, COVERED,
WITH, FOIL, 5-15, MIN,
ENJOY, YOUR, BEEF will be
displayed repeatedly.
HELPFUL HINT:
You can get a cooking hint whenever HELP is lit in the display in AUTOMATIC MENUS. See page 24.
WARNING:
The oven cavity, door, turntable, racks, dishes and especially bottom heater will become very hot,use thick oven
mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
NOTE:
After cooking completion at step 6 and removing food, there is a case that the cooling fan remains on and NOW
COOLING is displayed until the oven cavity has cooled.
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Convenience / Pizza
Press to select 6 popular menus.
Follow the details provided in CONVENIENCE / PIZZA
MENU GUIDE on page 8 in the cooking guides.
4.Frozen Pasta
5.Crumbed Fish
6.Finger Food
1.Frozen Pizza
2.Fresh Pizza
3.Fries
* Suppose you want to cook 0.5 kg Frozen Pizza.
Step
Procedure
Pad Order
Display
Press the CONVENIENCE / PIZZA pad.
CONVENIENCE
/PIZZA
1
Select food category for
Convenience / Pizza.
Press 1 to cook Frozen Pizza.
2
3
Enter the weight.
Press the INSTANT COOK/START pad.
INSTANT COOK
START
4
The timer begins to count down.
When the cooking time reaches
zero, ENJOY, YOUR, PIZZA will
be displayed repeatedly.
HELPFUL HINT:
You can get a cooking hint whenever HELP is lit in the display in AUTOMATIC MENUS. See page 24.
WARNING:
The oven cavity, door, turntable, racks, dishes and especially bottom heater will become very hot, use thick oven
mittens when inserting/removing the food or turntable from the oven to PREVENT BURNS.
NOTE:
After cooking completion at step 6 and removing food, there is a case that the cooling fan remains on and NOW
COOLING is displayed until the oven cavity has cooled.
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Easy Defrost
Steak/Chops
Minced Meat (Beef)
Roast Meat
(Beef/Lamb/Pork)
Chicken Pieces
Poultry
The Easy Defrost feature allows you to defrost meats by entering
weight.
FollowthedetailsprovidedinEASYDEFROSTMENUGUIDEonpage
9 in the cooking guides.
* Suppose you want to defrost 2.0 kg Poultry.
Step
Procedure
Pad Order
Display
Press the EASY DEFROST pad.
EASY
DEFROST
1
Press number pads to enter weight.
2
Press the INSTANT COOK/START pad.
INSTANT COOK
START
The cooking time will begin
counting down. The oven will
“beep” 4 times and will stop.
REMOVE, DE-, FROSTED,
PORTION, TURN, FOOD,
OVER, SHIELD, EDGES, OF,
WARM, PORTION, WITH, FOIL
will be displayed repeatedly.
3
Open the door. Turn over meat.
Close the door.
PRESS,STARTwillbedisplayed
repeatedly.
4
5
PresstheINSTANTCOOK/STARTpad.
INSTANT COOK
START
Thecookingtimewillbegincount-
ing to zero, when it reaches zero,
the oven will “beep”.
STAND,COVERED,WITH,FOIL,
5-50, MIN will be displayed re-
peatedly.
HELPFUL HINT:
You can get a cooking hint whenever HELP is lit in the display in AUTOMATIC MENUS. See page 24.
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OTHER CONVENIENT FEATURES
Help Feature
The HELP feature has 5 different programs.
Auto Start
The Auto Start feature allows you to set your oven to start automatically.
* Suppose you want to start cooking a casserole for 20 minutes at 50% power level at 4:30. (AM or PM)
(Check that the correct time of day is displayed.)
Step
Procedure
Press the HELP pad.
Pad Order
HELP
Display
AUTO, START, PRESS 1, LOCK,
PRESS 2, DEMO, PRESS 3, INFO
ON, PADS, PRESS, DESIRED, PAD
will be displayed repeatedly.
1
Press the number 1 pad.
2
3
4
5
6
Enter the desired start time.
The dots (:) will flash on and off.
Press the CLOCK pad.
CLOCK
Set the desired cooking mode.
(for microwave cooking at 50% pow-
er level, press the POWER LEVEL
pad 3 times)
POWER LEVEL
x3
Enter the desired cooking time.
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
The oven will start cooking at 4:30.
7
Thetimerbeginstocountdown.When
the timer reaches zero, all indicators
will go off and the oven will "beep".
END will be displayed.
HELPFUL HINT:
To check the current time, simply press the CLOCK pad, the time will be displayed.
NOTE:
If the door is opened after step 7, close the door and press the START pad to continue with Auto Start.
Press the STOP/CLEAR pad to cancel Auto Start.
The correct time of day must be set before using Auto Start, see clock setting on page 7.
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Child Lock
If the oven is accidentally started with no food or liquid in the cavity, the life of the oven can be reduced.
To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.
* To set the Child Lock.
After step 1 for Auto Start.
Step
Pad Order
Procedure
Display
Press the number 2 pad.
2
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
3
The time of day will be displayed.
The control panel is now locked, each time a pad is pressed, the display will show "LOCK".
* To cancel the Child Lock.
After step 2 for Child Lock.
Step
Procedure
Pad Order
Display
Press the STOP/CLEAR pad.
STOP
CLEAR
3
Thetimeofdaywillbedisplayed. The
oven is ready to use.
Demonstration Mode
This feature is mainly for use by retail outlets, and also allows you to practice key operations.
* To demonstrate.
After step 1 for Auto start.
Step
Procedure
Pad Order
Display
Press the number 3 pad.
2
DEMO, MODE, TO TURN, ON,
PRESS, START, TO TURN, OFF,
PRESS, CLEAR will be displayed re-
peatedly.
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
3
Then DEMO, MICRO-, WAVE, OVEN
will be displayed repeatedly.
Cooking operations can now be demonstrated with no power in the oven.
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* Suppose you demonstrate Instant Cook.
After step 3 for Demonstration Mode on page 23.
Step
Procedure
Pad Order
Display
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
4
The cooking time will begin counting
down to zero at ten times the speed.
When the timer reaches zero,
END will be displayed.
* To cancel the Demonstration Mode.
After step 2 for Demonstration Mode on page 23.
Step
Procedure
Pad Order
Display
STOP
CLEAR
Press the STOP/CLEAR pad.
3
The time of day will be displayed.
Info on Pads
Each pad carries useful guide.
* To get the guide for CONVEC pad. After step 1 for Auto Start on page 22.
Step
Procedure
Pad Order
Display
Press the CONVEC pad.
PRESS, TO COOK, ON, CONVEC,
TEMP, 40 C-, 250 C will be displayed
twice.
CONVEC
2
The guide message will be repeated twice, and then the display will show the time of day.
If you want to cancel the guide, press the STOP/CLEAR pad.
Help
Each setting of Automatic Operations has a cooking hint.
If you wish to check, press the HELP pad whenever HELP is lit in the display.
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Less/More Setting in Automatic Operations
The cooking times programmed into Automatic Operations are tailored to the
mostpopulartastes. Toadjustthecookingtimetoyourindividualpreferenceuse
the “more” or “less” feature to either add (more) or reduce (less) cooking time.
The LESS/MORE pads can be used to adjust the cooking time of the following features
– INSTANT ACTION – MULTI COOK
– CONVENIENCE / PIZZA – EASY DEFROST
To adjust cooking time, press the LESS or MORE pad prior to pressing the INSTANT COOK/START pad at step
4 in AUTOMATIC MENUS, or before pressing the desired INSTANT ACTION pad or within 2 seconds after
pressing the desired INSTANT ACTION pad in INSTANAT ACTION.
* Suppose you want to defrost 0.5 kg Roast Meat for less time than the standard setting.
Step
Procedure
Press the LESS pad.
Pad Order
LESS
Display
1
Press the EASY DEFROST pad.
EASY
DEFROST
2
3
Press number pad to enter weight.
EX: 0.5kg Roast Meat.
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
4
NOTE: When the LESS or MORE pad is pressed twice, the less or more setting is canceled.
Skip step 3 and 4 in INSTANT ACTION.
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Increasing or Decreasing Time During Manual Operations
Microwave, Convection, Grilling or Mix time can be added or decreased during
a cooking programme using the “MORE” or “LESS” pads.
* Suppose you want to increase cooking time by 2 minutes during 5 minutes at 50% power level.
Step
Procedure
Pad Order
Display
Select microwave cooking and power level
by pressing the POWER LEVEL pad as
required.
POWER LEVEL
1
x3
(for 50% power level press three times)
Enter desired cooking time.
2
3
Press the INSTANT COOK/START pad.
INSTANT COOK
START
Thetimerstartstocountdown.
Press the MORE pad twice to increase time
by two minutes.
MORE
4
x2
Alarm
Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times and
REMOVE FOOD will be displayed after 2 minutes.
If you do not remove the food at that time, the oven will "beep" 3 times after 4 minutes and 6 minutes.
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CARE AND CLEANING
Disconnect the power supply cord before cleaning or leave the door open to inactivate the oven.
Before cleaning ensure oven cavity is cool.
OVEN INTERIOR:
• It is important to clean the interior of your microwave oven after each use.
• To clean the oven interior, use a mild detergent solution, such as washing-up liquid, with warm water on a soft
cloth.
• Heat up your oven regularly by using the grill. Remaining food or fat splashed can cause smoke or bad smell.
• Food and liquid splashes will build-up on the oven walls and ceiling. If grease, fat and food debris is allowed
to build-up in the oven interior it may overheat, smoke or even catch fire when next using the oven.
• Keep the waveguide coverclean at all times. The waveguide cover is constructed from a fragile material and
should be cleaned with care (follow the cleaning instructions above).
NOTE: Excessive soaking may cause disintegration of the waveguide cover. The waveguide cover is a
consumable part and without regular cleaning, will need to be replaced.
• Food will release steam during cooking and cause condensation inside the oven and door. It is important to
wipe the oven dry. A build-up of condensation will eventually lead to rust forming on the oven interior.
• Do not allow grease or dirt to build-up on the door seals or areas around the door. This may prevent
the door from closing correctly and may cause a leakage of microwaves (follow the cleaning
instructions below).
• Ensure the accessories are cleaned after every use with a mild washing-up liquid solution and dried. This will
prevent the build-up of grease and food debris. The accessories are dishwasher safe.
• Clean the oven at regular intervals and remove any food deposits. Failure to maintain the oven in a
clean condition could lead to a deterioration of the surface that could adversely affect the life of the
appliance and possibly result in a hazardous situation.
OUTER CABINET:
• Wipe the outside of the microwave oven with a mild detergent solution, such as washing-up liquid, with warm
water on a soft cloth.
• The control panel must be wiped clean and dried with the door open, therefore inactivating the oven.
DOOR:
• To remove all 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.
NOTES:
• Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven.
• A steam cleaner should not be used.
• Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor. Excess
water spillage through these holes will cause damage to the oven interior.
• Slight tarnishing of the oven cavity, around the area of the grills, is likely to occur. This is normal and will not
affect the ovens performance.
Warning:
Before cleaning, make sure the oven cavity, door, oven cabinet, accessories and especially the grills are
completely cool.
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SERVICE CALL CHECK
Check the following before calling service:
1. Does the display light?
2. When the door is opened, does the oven lamp come on?
Yes
Yes
No
No
3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely.
Press the INSTANT COOK / START.
A. Does the oven lamp light?
B. Does the cooling fan work?
Yes
Yes
No
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. Does the COOK indicator light?
E. After one minute, did an audible signal sound?
F. Is the water inside the oven hot?
Yes
Yes
Yes
No
No
No
4. Remove water from the oven and programme the oven for 3 minutes on GRILL mode using top and bottom
heaters.
A. Do the top and bottom heater symbols and COOK indicator light?
B. After 3 minutes, do the both heaters become red? (Pay special attention to prevent burns when checking
the bottom heater) 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: 1.If time in the display is counting down very rapidly, check Demonstration Mode.
(Please see page 23 for detail.)
2.The following thing is not trouble;
Each cooking mode has a maximum cooking time. If you operate the oven longer than the maximum time,
thepowerwillautomaticallybereduced. Thetablebelowshowsthemaximumtimeforeachcookingmode.
Cooking mode
Maximum cooking time
20 min.
Microwave 100% Cooking
Grill Cooking
15 min.
15 min.
Top heater
Bottom heater
Top and bottom
heaters
Top heater
6 min.
6 min.
Bottom heater
Bottom heater
Mix Cooking Low Mix BTM Grill
15 min.
SPECIFICATIONS
AC Line Voltage
AC Power Required
Microwave
: Single phase 230 - 240V, 50Hz.
:
1.50 kW
Grill
1.76 - 1.91 kW (Top and Bottom grill)
Convection
Output Power
Microwave
1.76 - 1.91 kW
:
900 W*
(IEC test procedure)
(Top heater)
(Bottom heater)
(Top and bottom heater)
(Convection)
Grill Heater
1100 - 1200 W
600 - 650 W
1700 - 1850 W
1700 - 1850 W
Microwave Frequency : 2450 MHz (Class B/Group 2)**
Outside Dimensions
Cooking Uniformity
Weight
: 520 mm(W) x 309 mm(H) x 486 mm(D)
: Turntable (325 mm in diameter) system
: Approx. 19 kg
*
When tested in accordance with AS/NZS 2895.1.2007
** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International
Standard CISPR11.
28
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GLOSSARY OF TERMS
SPOON MEASURES
CUP MEASURES
Metric
Imperial
1 tablespoon = 20 mL
41/2 oz.
8 oz.
6 oz.
6 oz.
8 oz.
12 oz.
2 oz.
4 oz.
7 oz.
6 oz.
4 oz.
3 oz.
1 teaspoon
= 5 mL
= 2.5 mL
= 1.25 mL
1 cup flour
1 cup sugar
140 g
250 g
185 g
185 g
250 g
375 g
60 g
125 g
220 g
185 g
125 g
90 g
1
/
/
2
teaspoon
teaspoon
1
4
1 cup brown sugar
1 cup icing sugar
1 cup butter/margarine
1 cup honey/golden syrup
1 cup fresh breadcrumbs
1 cup crushed biscuits
1 cup uncooked rice
1 cup mixed fruit
LIQUID MEASURES
Cups
Metric
Imperial
1 cup
=
=
=
=
250 mL
125 mL
80 mL
60 mL
=
=
=
=
8 fl. oz.
4 fl. oz.
2.5 fl. oz.
2 fl. oz.
1
/2
/3
/4
cup
cup
cup
1
1
1 cup chopped nuts
1 cup coconut
DRY INGREDIENTS
Metric
NOTE
Imperial
1
• Recipes in this book use standard metric equipment approved by
the Australian Standards Association.
• All spoon and cup measures are level.
• All recipes in this book that include eggs require 55 g unless
otherwise specified.
15 g
30 g
=
=
=
=
=
=
=
=
=
/
2
oz.
1 oz.
2 oz.
3 oz.
4 oz.
6 oz.
8 oz.
1 lb.
60 g
90 g
125 g
185 g
250 g
500 g
1000 g (1 kg)
2 lb.
39
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GRILLING CHART
FOOD
Bacon
AMOUNT
STAGE
COOKING TIME AND POWER LEVEL
INSTRUCTIONS
2 rashers
4 rashers
6 minutes on TOP and BOTTOM GRILL
8 minutes on TOP and BOTTOM GRILL
Place directly onto turntable
Sausages
(thick, thin)
per/500g
1.
2.
10 minutes on TOP and BOTTOM GRILL
6 minutes on TOP and BOTTOM GRILL
Place directly onto turntable, pierce 3 times.
Turn over after stage 1, drain juices, and
pierce skin again 3 times. Continue cooking.
Steak/Chops
per/500g
14-15 minutes on TOP and BOTTOM GRILL
Place directly onto turntable.
Chicken Breasts
1-2 breasts
1.
2.
8 minutes on TOP and BOTTOM GRILL
8 minutes on TOP and BOTTOM GRILL
Place directly onto turntable.
Turn over after stage 1. continue cooking.
Grilled
Tomato
per/4 tomatoes halved
1.
2.
5 minutes on TOP and BOTTOM GRILL
5 minutes on TOP and BOTTOM GRILL
Place directly onto turntable. Spray with non-
stick cooking spray.
Turn over after stage 1, continue cooking.
Mixed
Grill
per/1serve
includes: 1 steak, 1chop, 1 sausage
1 rasher bacon and 1 egg
1.
2.
10 minutes on TOP and BOTTOM GRILL
6 minutes on TOP and BOTTOM GRILL
Place directly onto turntable.
Turn over after stage 1. Drain juices. Add egg,
and continue cooking.
Toasted
Sandwiches
1-2 (whole)
(filling: cheese, ham, tomato)
5 minutes on TOP and BOTTOM GRILL
5 minutes on TOP and BOTTOM GRILL
Place directly onto turntable.
Place directly onto turntable.
OpenToasted
Sandwiches
1-2 (open)
(filling: cheese, ham, tomato)
38
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REHEATING CONVENIENCE
DEFROSTING CONVENIENCE
COOKING TIME AND POWER LEVEL
– FOOD CHART
FOOD
WEIGHT
STANDING TIME
—
SPECIAL INSTRUCTIONS
Beverage (room temp.)
250 mL per cup
Canned Food (room temp.)
(e.g. Spaghetti, Baked Beans)
Canned Soup (room temp.)
250 mL per cup
1 cup
2 cups
1 cup
2 cups
1 cup
2 cups
1 pie
2 minutes on 100%
Stir after heating.
4 minutes on 100%
5-51/2 minutes on 50%
10 minutes on 50%
2-21/2 minutes 100%
5 minutes on 100%
Place food in bowl. Cover plastic wrap or lid.
Stir halfway.
Stir halfway through cooking. Stir after heating.
1-2 minutes
—
2-21/2 minutes on 50% followed by 4-41/2 minutes on
TOP/BOTTOM GRILL
Meat Pie (refrigerated)
Individual 180 g each
Place directly on turntable, face side down. When oven
stops, turn pie over and continue cooking.
1-3 minutes
6-61/2 minutes on 50% followed by 6-61/2 minutes on
TOP/BOTTOM GRILL
4 pies
Frozen Pasta Dinners
(e.g. Lasagne)
300-500 g
Remove from foil container. Place in a dish same size.
Allow to stand.
2-3 minutes
5-7 minutes on 100% followed by 4-6minutes on 50%,
and 3-4 minutes on TOP/BOTTOM GRILL
500-750 g 7-9 minutes on 100% followed by 6-8minutes on 50%,
and 3-5 minutes on TOP/BOTTOM GRILL
Pizza (refrigerated)
100 g per slice
Dinner Plate (refrigerated)
350 g-400 g per serve
Casserole (refrigerated)
250 g per serve
1 slice
2 slices
1 serve
1-2 minutes on 70%
Place on paper towel. Place directly on turntable. Allow to
stand.
Slice potato. Cover plate with plastic wrap. Place directly
on turntable. Allow to stand.
Place in a bowl, cover with plastic wrap. Place directly on
turntable. Stir halfway. Allow to stand, then stir.
Place between paper towels. Place directly on the
turntable.
—
11/2-21/2 minutes on 70%
61/2-7 minutes on 50%
2 minutes
1-2 minutes
—
1 serve
2 seves
1
6-7 minutes on 50%
11-12 minutes on 50%
40 sec-1 minute on 30%
11/4-11/2 minutes on 30%
Croissants (frozen)
2
10 minutes on LOW MIX TOP GRILL
followed by 2 minutes on TOP/BOTTOM GRILL
11/2 minutes on 50%
followed by 4 minutes on TOP/BOTTOM GRILL
41/2 minutes on 70% followed by 5 minutes on TOP
GRILL
Keep in foil container. Place on turntable. Allow to stand.
Remove from foil container. Place directly on the
turntable. Allow to stand.
Remove from foil container. Place on dinner plate. Allow
to stand.
Fruit Pie whole (frozen)
600 g
2-3 minutes
1-2 minutes
2-3 minutes
Fruit Pie individual (frozen)
135 g each
Danish Pastry whole
(frozen)
1
2
400 g
NOTE: Room Temperature
Refrigerator Temperature
Frozen Temperature
+20°C
+3°C
-18°C
37
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FROZEN VEGETABLE CHART
RICE AND PASTA COOKING CHART
1. Place vegetables in a dish. Cover with a lid.
2. Allow to stand 1-3 minutes before serving.
OTHER INGREDIENTS
FOOD
COOKING TIME
1 cup white rice
1 cup brown rice
1 cup macaroni
250 g spaghetti
2 cups hot water
12-13 minutes on HIGH
23-25 minutes on HIGH
11-13 minutes on HIGH
9-11 minutes on HIGH
9-11 minutes on HIGH
1-2 minutes on HIGH
MICROWAVE TIME
SPECIAL PROCEDURES
VEGETABLE
WEIGHT
500 g
2 cups hot water
AT HIGH (100%)
7-8 minutes
8-9 minutes
4 cups boiling water
4 cups boiling water
Asparagus
Beans (green, cut) 500 g
250 g fettuccine
4 cups boiling water
Broccoli
500 g
8-81/2 minutes Break apart as soon as
possible. Arrange with flower
towards the centre.
1
3
/
3
cup quick-cooking
/4
cup water/milk
oats
500 g 71/2-81/2 minutes
1 cup quick-cooking
oats
21/4 cups water/milk
51/2-61/2 minutes minutes
on HIGH
Brussels sprouts
Carrots (whole)
(sliced)
500 g
500 g
7-8 minutes
8-9 minutes
Procedure:
Cauliflower
500 g
8-10 minutes
Break apart as soon as
possible.Arrange with flower
towards the centre.
Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice
during cooking. Allow to stand 2 minutes.
Corn (on cob)
4 pieces 71/2-81/2 minutes
(500 g)
GUIDE TO COOKING EGGS
SCRAMBLED EGG GUIDE
Place butter, eggs, and milk in a small
bowl.
Beat with a fork until well combined
andyolksofeggsarecompletelystirred
in. Cook uncovered, stirring halfway
through cooking.
(kernel)
500 g
500 g
250 g
8-9 minutes
8-9 minutes
5-6 minutes
Add 1 teaspoon of butter.
Peas (green)
Spinach
Break apart as soon as
possible.
Mixed Vegetables
500 g
9-10 minutes Break apart as soon as
possible.
Cook
MEDIUM
Egg(s)
Butter
1 tsp.
Milk
HIGH (70%)
1
2
3
4
13/4 min.
21/4 min.
33/4 min.
4 min.
3 tsp.
11/2 tsp. 3 tsp.
2 tsp.
21/2 tsp.
1 tbsp.
1
/3
cup
36
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FRESH VEGETABLE CHART
MICROWAVE TIME
AT HIGH (100%)
MICROWAVE TIME
AT HIGH (100%)
VEGETABLE
Mushrooms
AMOUNT
VEGETABLE
Asparagus
AMOUNT
500 g
COOKING PROCEDURE
COOKING PROCEDURE
3-31/2 minutes
Wash and place in a freezer bag. Allow to stand
3 minutes before serving.
500 g
500 g
500 g
4-5 minutes
4-5 minutes
3-4 minutes
Sliced or whole. Place in a dish with 2
teaspoons butter. Cook covered Allow to
stand 3 minutes before serving.
5-51/2 minutes
500 g
500 g
500 g
500 g
Cut into 4 cm pieces. Place in a dish with 1
tablespoon water. Cook covered. Allow to stand
3 minutes before serving.
Beans
Peas - Green
- Snow
Cook in a dish with 1 teaspoon sugar and 1
tablespoon water. Cook covered. Allow to
stand 1-5 minutes before serving.
Remove string from pod. Cook in a dish with
1 tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
3-31/2 minutes
3-4 minutes
7-8 minutes
Cut into uniform florets. Arrange with flower
towards centre. Cook covered. Allow to stand 3
minutes before serving.
Broccoli
Brussels
sprouts
Arrange in a 23 cm flan dish. Arrange with stalk
towards outside. Cook covered. Allow to stand 3
minutes before serving.
Potatoes (jacket) 2 medium
4 small
5-51/2 minutes
5-6 minutes
Pierce skin with a fork. Place on turntable.
Turn over halfway through cooking. Allow to
stand wrapped in foil 3 minutes.
Peel and quarter potatoes. Cook in a dish
with 1/3 cup water. Cook covered. Allow to
stand 3 minutes before serving.
Cabbage
Shred and cook in a dish with 2 tablespoons
water. Cook covered. Allow to stand 3 minutes
before serving.
(baked)
2 medium
4 small
Carrots
500 g
500 g
4-6 minutes
5-6 minutes
Peel and slice. Arrange in a dish. Cook covered.
Allow to stand 3 minutes before serving.
Pumpkin
Peel and cut into serving-size pieces. Place
in a dish and cook covered. Allow to stand 1-
5 minutes before serving.
500 g
500 g
500 g
9-10 minutes
5-6 minutes
4-5 minutes
Cut into uniform florets. Arrange with flower
towards centre, with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cauliflower
Spinach
Wash and shred. Cook, covered, in a dish
with 2 tablespoons water. Allow to stand 3
minutes before serving.
500 g (2)
500 g (2)
1 kg (4)
500 g
Cut into quarters. Place in a 20 cm pie plate with
1 tablespoon of water. Cook covered. Allow to
stand 3 minutes before serving.
Arrange in a dish with 1/4 cup water. Cook
covered. Turn over during cooking. Allow to
stand 3 minutes before serving.
Arrange in a dish with 1/3 cup water. Cook
covered. Turn over during cooking. Allow to
stand 5 minutes before serving.
5-6 minutes
7-8 minutes
15-17 minutes
4-5 minutes
Chokos
Squash
Wash and place in a dish. Pierce whole
squash with a fork. Cook covered. Allow to
stand 3 minutes before serving.
Corn (on cob)
Sweet Potato
Tomatoes
Zucchini
5-6 minutes
12-14 minutes
Peel and quarter potatoes. Cook, covered, in
a dish with 1/2 cup water. Allow to stand 3-5
minutes before serving.
Cut into quarters. Place in a dish. Season
and cook covered. Allow to stand 3 minutes
before serving.
500 g
1 kg
21/2-31/2 minutes
4-5 minutes
500 g
500 g
Cut into 2 cm cubes. Place in a dish with 2
tablespoons water. Cook covered. Allow to stand
3 minutes before serving.
Eggplant
Cut into uniform-size pieces. Place in a dish
with 1 tablespoon covered water and 1
tablespoon butter. Cook covered. Allow to
stand 3 minutes before serving.
Drain, reserving 2 tablespoons liquid. Place
vegetables and reserved liquid in a dish and
cook covered. Allow to stand 3 minutes
before serving.
2-4 minutes
500 g
Vegetables
(canned)
35
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CHARTS
DEFROSTING TIMES AND TECHNIQUES
FOR SEAFOOD, BREAD AND PIES
DEFROSTING FROZEN FOODS
Procedure:
1. Remove wrapping from meat.
SEAFOOD
MICROWAVE TIME
STANDING TIME
PROCEDURES
2. Place frozen meat on a defrost rack. Shield.
3. Defrost using MEDIUM LOW/DEFROST power level (30%).
4. Halfway through defrosting, remove any defrosted portions, e.g. steak,mince.
Turn over and shield. Continue defrosting.
Whole Fish 4-6 minutes/500 g
5 minutes
Shield head and tail
with foil.
Separate and
rearrange halfway
through defrosting.
Separate as soon as
possible.
Scallops
Prawns
6-8 minutes/500 g
4-6 minutes/500 g
2-3 minutes
2-3 minutes
DEFROSTING TIMES AND TECHNIQUES
FOR MEAT AND POULTRY
Separate as soon as
possible.
STANDING TIME
CUT
MICROWAVE TIME
10-12 minutes/500 g
8-9 minutes/500 g
10-12 minutes/500 g
BEEF (Roast)
Steaks
Minced Beef
10-15 minutes
5-10 minutes
5-10 minutes
BREAD
MICROWAVE TIME
PROCEDURES
30 seconds
50 seconds
30 seconds per roll
Place between paper towel
directly on turntable.
2 slices
4 slices
Bread Rolls
7-9 minutes/500 g
6-8 minutes/500 g
8-10 minutes/500 g
10 minutes/500 g
PORK (Roast)
Chops
Ribs
10-15 minutes
7-9 minutes
5-10 minutes
5-10 minutes
Minced Pork
PIES
PROCEDURES
MICROWAVE TIME
LAMB (Roast)
Shoulder
Chops
10-12 minutes/500 g
8-10 minutes/500 g
8-10 minutes/500 g
10-15 minutes
10-15 minutes
7-9 minutes
4-5 minutes
8-10 minutes
Place between paper towel
on a rack. Allow to stand
5 minutes before reheating.
Individual
Whole
POULTRY
Turkey Pieces
Chicken (Whole)
Pieces
8-10 minutes/500 g
10-12 minutes/500 g
8-12 minutes/500 g
10-12 minutes/500 g
10-15 minutes
9-11 minutes
10-15 minutes
8-10 minutes
Duck
34
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MUESLI CUSTARD DELIGHT
Serves 6-8
APRICOT WHEATGERM
CRUNCHIES
Makes18
300 g carton, sour cream
3 x 410 g can, sliced peaches, drained
1 cup butter cake mix
2 cups toasted muesli
1/2 cup coconut
125 g butter
3/4 cup brown sugar, lightly packed
1/2 teaspoon vanilla essence
1 egg
175 g butter, melted
1/2 cup self-raising flour, sifted
3/4 cup wheatgerm
1. Spread sour cream evenly over base of a 20 cm glass pie plate. Sprinkle
with drained peaches.
2. Combine butter cake mix, muesli, coconut and butter in a small bowl. Mix
well.
3. Spread muesli mixture over peaches.
4. Cook on the low rack for 6 minutes on 100% and 4 minutes on TOP GRILL.
5. Stand 5 minutes before serving.
1/3 cup desicated coconut
1/3 cup rolled oats
125 g dried apricots, chopped
11/2 cups cornflakes
1. Preheat oven to 200°C.
2. Cream butter and sugar together until light and fluffy. Add vanilla and egg.
Beat well.
3. Mix in flour, wheatgerm, coconut, rolled oats, apricots and cornflakes.
4. Shape tablespoonfuls of mixture into balls.
5. Place on a greased pizza tray: flatten slightly with a fork.
6. Place on the low rack. Bake for 12-14 minutes on CONVECTION 200°C.
NOTE: Cook in the two batches.
CHOCOLATE CHIP COOKIES
Makes24
125 g butter
1/2 cup caster sugar
1/2 cup brown sugar, lightly packed
1/2 teaspoon vanilla essence
1 egg
13/4 cups self-raising flour, sifted
1/2 teaspoon salt
125 g choc bits
60 g walnut pieces
1. Preheat oven to 200°C.
2. Cream butter, sugars and vanilla until light and fluffy. Beat in egg.
3. Mix in flour, salt, choc bits and walnut pieces.
4. Shape tablespoonfuls of mixture into balls. Place on a lightly greased pizza
tray: press down slightly, allowing room for spreading.
5. Place on the low rack. Bake for 12-14 minutes on CONVECTION 200°C.
NOTE: Cook in the two batches.
33
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CHOCOLATE
SELF-SAUCING PUDDING
Serves 4-6
CARAMEL RICE PUDDING
1 cup arborio rice
Serves 4-6
3 eggs, separated
1 tablespoon vanilla essence
60 g butter
11/2 cups self-raising flour
1/2 cup caster sugar
1/4 cup cocoa powder
3/4 cup milk
3 cups water
395 g can condensed milk
20 g butter
2 tablespoons caster sugar
cinnamon sugar
1 tablespoon lemon juice
1 teaspoon vanilla essence
1 cup brown sugar
1/3 cup cocoa powder, extra
2 cups boiling water
1. Place rice and water in a large microwave safe glass bowl. Cook for 12-15
minutes on 100%, or until tender. Stir at halfway. Drain.
2. Mix condensed milk and butter together. Cook for 4-6 minutes on 100%,
stirring every 20 seconds. (Caramel will boil over if not stirred.)
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel.
Pour into a 2-litre pudding bowl.
1. Place butter in a large microwave safe pudding bowl; melt for 40 seconds on
100%.
2. Stir in flour, sugar, cocoa, milk and vanilla. Beat until smooth.
3. Combine brown sugar and extra cocoa and boiling water. Pour over pudding
mixture.
4. Cook for 12 minutes on 100%. Allow to stand for 5 minutes before serving.
5. Serve hot with ice-cream.
4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.
5. Sprinkle with cinnamon sugar. Cook for 3-5 minutes on 50% and 3 minutes
on TOP GRILL.
6. Stand 5 minutes before serving.
CHOCOLATE MOUSSE
Serves 4
BREAD AND BUTTER PUDDING
6 slices multigrain bread, crusts removed
Serves 4-6
3 egg whites
300 mL carton thickened cream
200 g cooking chocolate
2 tablespoons water
2 tablespoons rum
butter
extra cream for decoration
30 g chocolate, grated
3 tablespoons caster sugar
1/4 cup sultanas
1/4 cup caster sugar
2 cups milk
1. Place chocolate, water and rum in a large microwave safe bowl. Melt for 30
seconds-1 minute on 100%. Stir in sugar.
1/2 teaspoon vanilla essence
3 eggs, lightly beaten
3 tablespoons brown sugar
1/4 teaspoon nutmeg
2. Allow mixture to cool, then whip until aerated.
3. Beat egg whites until stiff peaks form.
4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites
into chocolate mixture.
5. Divide mixture evenly between four dessert glasses. Refrigerate until set.
6. Serve decorated with cream and chocolate shavings.
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a 2 litre pudding bowl.
3. Heat milk and vanilla in a small microwave safe bowl for 3 minutes on 100%.
Gradually whisk into eggs, then pour over bread mixture.
4. Sprinkle with brown sugar and nutmeg.
5. Cook on low rack for 25-28 minutes on 30%.
6. Allow to stand for 5 minutes before serving.
32
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DESSERTS
CALIFORNIAN APPLE CRUNCH
Serves 6-8
BAKED APPLES
Serves 4
800 g can pie apple
3/4 cup walnuts
4 large apples
11/2 cups White Wings buttercake mix
125 g hard butter, cut into thin slices
3 tablespoons brown sugar
3 tablespoons coconut
1/4 cup brown sugar
2 teaspoons mixed spice
2 tablespoons lemon juice
30 g butter, melted
1. Place walnuts, sugar and mixed spice in a blender or food processor,
process until nuts are finely chopped.
2. Peel and core apples, brush with lemon juice.
3. Brush apples with butter. Toss in walnut mixture until evenly coated.
4. Place in base of a 20 cm glass pie plate. Fill centre of apples with any
remaining walnut mixture.
2 tablespoons crushed nuts
1 teaspoon cinnamon
1. Place pie apple in a shallow casserole dish.
2. Sprinkle evenly with dry cake mix.
3. Layer sliced butter over cake mix, covering completely.
4. Combine last 4 ingredients and sprinkle over sliced butter.
5. Cook for 4-6 minutes on 100% and 6-8 minutes on TOP GRILL.
Allow to stand for 5 minutes.
6. Serve with whipped cream.
5. Cook on the low rack for 6 minutes on 100% and 31/2 minutes on TOP
GRILL.
CHOCOLATE CAKE
175 g Nestlé Milk Choc Melts
6. Serve warm with whipped cream.
2 eggs, lightly beaten
21/2 cups self-raising flour, sifted
1 cup brown sugar
100 g butter
AUSTRALIAN FRUIT CAKE
Serves 4-6
125 mL (1/2 cup) sour cream
11/4 cups warm water
1/2 teaspoon baking powder
1 cup plain flour, sifted
1 kg mixed fruit
1 teaspoon baking powder
salt
1 cup brown sugar
ICING
250 g chocolate
2 tablespoons black coffee
50 mL sour cream
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra
1. Place chocolate and butter in a large microwave safe bowl. Melt for 1-11/2
minutes on 100%, stirring during cooking.
2. Add sour cream and water. Cook a further 1 minute on 100%. Mix well.
3. Stir in eggs, flour, sugar and baking powder.
1. Preheat oven to 180°C.
2. Combine the first 4 ingredients in a large microwave safe bowl. Cover and
cook for 5 minutes on 100%, stirring once. Allow to cool slightly.
3. Stir in eggs and parisienne essence, followed by dry ingredients.
4. Pour into a greased 20cm square cake tin.
4. Mix well, pour into a greased microwave safe gugelhopf container.
5. Cook for 13 minutes on 50% followed by 13 minutes on CONVECTION
130°C. Allow to stand 10 minutes before turning out.
5. Cook for 55 minutes on CONVECTION 180°C.
6. Using a 3 cm foil strip, place around the outside of cake container at halfway
of cooking time. (This will prevent the outside from overcooking before the
centre is cooked.)
6. Allow to cool before icing.
ICING
7. Stand covered for 15 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
1. Melt chocolate and coffee for 1-2 minutes on 100%.
2. Add sour cream and beat well.
31
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POTATOES PIZZAIOLA
4 large potatoes
Serves 4-6
SOY AND SESAME GREEN BEANS
300 g green beans
Serves 4
20 g butter
1 clove garlic, crushed
400 g can tomatoes, roughly chopped
2 teaspoons fresh (or 1/2 teaspoon dried) oregano
ground black pepper
1 tablespoon soy sauce
1 tablespoon olive oil
sesame seeds, to garnish
1. Cut the ends off beans and rinse well.
2. Place beans in a large square casserole dish. Pour soy sauce and oil and
toss well.
1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large
microwave safe bowl with 2 tablespoons of water, cover and cook for 8
minutes on 100%, stirring halfway through cooking. Drain.
2. In a small microwave safe bowl, combine butter and garlic and cook for 50
seconds on 100%.
3. Cook on the low rack for 12 minutes on LOW MIX TOP GRILL, mixing
halfway through.
4. Sprinkle with sesame seeds.
3. Combine oregano and pepper to garlic mixture.
4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well
coated.
5. Cook, uncovered, for 10 minutes on 100%, stirring halfway through cooking.
PUMPKIN SALAD
Serves 6-8
1 kg pumpkin, peeled and cubed
3/4 cup walnuts
6 shallots, chopped
GRILLED TOMATOES
2 tomatoes
Serves 4
1/4 cup finely chopped parsley
1/2 teaspoon nutmeg
ground black pepper
1 cup mayonnaise
1. Cut tomatoes in half.
2. Place directly onto turntable.
3. Cook for 5 minutes on TOP and BOTTOM GRILL.
4. Turn over, cook for 5 minutes on TOP and BOTTOM GRILL.
1. Place pumpkin in large microwave safe bowl, add 2 tablespoons of water,
cover and cook for 12-14 minutes on 100% or until pumpkin is just cooked,
but still firm.
2. Refresh by running cold water over pumpkin. Drain and chill.
3. Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.
4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.
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ROAST VEGETABLES
Serves 4
HONEY GINGERED VEGETABLES
Serves 6
300 g baby potatoes, cut in half
300 g sweet potatoes, peeled
250 g parsnips, peeled
2 tablespoon olive oil
1 teaspoon oregano
1/2 cup salad dressing
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
1 teaspoon parsley
pinch of salt
2 zucchinis, sliced
1/2 cup pecans
1. Cut sweet potato lengthwise and into 2 cm chunks. Cut parsnips into
quarters.
2. Add potatoes, sweet potatoes and parsnips into a large shallow square
casserole dish. Cook, covered for 8-10 minutes on 100%, drain.
3. Combine oil, oregano, parsley and salt. Pour over vegetables, coat evenly.
4. Cook, uncovered for 26 minutes on TOP and BOTTOM GRILL, mixing half
way through.
1. In a large microwave safe bowl,heat dressing, ginger, honey, soy sauce and
lemon juice for 3-4 minutes on 100%.
2. Add pumpkin and cook covered 4-6 minutes on 100%, until just tender.
3. Stir in beans and zucchinis, cook covered a further 6-7 minutes on 100%.
4. Spoon onto a serving plate. Sprinkle with pecans.
SQUASH WITH YOGHURT
500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard
ground black pepper
Serves 4-6
GRILLED ZUCCHINI WITH FETA AND
MINT
300 g zucchini
approximately 100 g feta
olive oil, to brush
Serves 2
handful of fresh mint finely chopped
1. Wash and trim squash. Slice thinly, place in a microwave safe glass pie
plate.
2. Cover and cook for 4-6 minutes on 100%, or until just tender. Drain juice
prior to adding yoghurt.
3. Combine yoghurt, mustard and pepper and gently fold through the squash.
4. Serve hot.
1. Cut zucchini in half, and then cut lengthwise to make 4 slices.
2. Brush each side of the zucchini with olive oil.
3. Arrange zucchini on the high rack in a circle. Cook for 20 minutes on TOP
GRILL, turning half way through.
4. Place zucchini in a bowl. Add crumbled feta and garnish with fresh mint.
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POTATO, AVOCADO AND ONION SALAD Serves 6
CHUNKY VEGETABLE SOUP
Serves 6
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
20 g butter
1/2 cup oil
2 zucchinis, chopped
60 g butter
1/4 cabbage, shredded
3 cups beef stock
2 x 400 g cans peeled tomatoes
salt and pepper
2 onions, peeled and chopped
3 carrots, finely chopped
1 potato, peeled and chopped
3 sticks celery, chopped
1/2 cup mayonnaise
150 mL sour cream
black pepper
parmesan cheese
1. Combine oil, butter and onion in a large casserole dish. Cook for 2-3 minutes
on 100%.
1 large avocado, cubed
chives, to garnish
2. Add carrots and potato. Cover and cook for 5 minutes on 100%.
3. Add celery, zucchini and cabbage. Cover and cook for 3 minutes on 100%.
Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 20-25
minutes on 100%, stirring occasionally.
1. Cut unpeeled potatoes in half. Place in a large microwave safe bowl and
cover with water. Cook, covered with a lid, for 18-20 minutes on 100%
(potatoes should be tender but holding their shape). Drain.
2. Place onion rings, caster sugar and butter in a microwave safe glass bowl.
Cook for 4-5 minutes on 100%, stirring halfway through.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss in onions and avocado; sprinkle with chives.
4. Serve hot, topped with parmesan cheese.
STUFFED BAKED POTATOES
Serves 4
4 large potatoes
5. Chill serve.
1/4 cup milk
1/4 cup cream
1/2 cup grated cheddar cheese
30 g butter
STUFFED MUSHROOMS
2 slices white bread
2 rashers bacon, chopped
2 shallots, finely chopped
1/2 cup grated cheddar cheese
1 tablespoon grated parmesan
cheese
Serves 4
2 teaspoons dried parsley flakes
1/4 teaspoon dry mustard
paprika
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
8 large flat mushrooms, stalks
removed (approx. 80g each)
20 g butter
1. Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on
100%. Stand in foil for 5 minutes.
2. Cut a thin slice from top of each potato; scoop out cooked potato with a
spoon, leaving a thin shell.
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix
well until no lumps remain.
4. Spoon mixture into each potato shell. Place on the low rack.
5. Sprinkle with remaining cheese and paprika. Cook for 2-3 minutes on 100%
and 8 minutes on TOP GRILL.
1. Process the bread into fine crumbs. Set aside.
2. Place the bacon between sheets of paper towel. Cook for 2 minutes on
100%.
3. Place the shallots and bacon in a small microwave safe glass bowl. Cook for
1 minute on 100%.
4. Mix the breadcrumbs, bacon, shallot, cheeses, Worcestershire sauce and
parsley until well combined.
5. Spoon the mixture into the mushrooms.
6. Cut the butter into 8 equal cubes and place on each mushroom.
7. Place the filled mushrooms directly onto the turntable. Cook for 4 minutes on
BOTTOM GRILL and then 8 minutes on TOP and BOTTOM GRILL.
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VEGETABLES
CAULIFLOWER AU GRATIN
Serves 4-6
SCALLOPED POTATOES
Serves 4-6
500 g cauliflower florets
30 g butter
3 large potatoes (approx. 500 g), peeled and sliced thinly
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 glass pie dish. Cover and cook on the low rack for 4-6
minutes on 100%, until tender. Drain.
1. Place potatoes in a round or oval shallow dish, add water, cover, and cook
for 6-8 minutes on 100% on the low rack.
2. Melt butter in a microwave safe glass jug for 40-50 seconds on 100%.
3. Stir in flour. Cook for 1 minute on 100%.
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, 6 minutes on HIGH MIX TOP GRILL and 8-10 minutes on
TOP GRILL.
4. Gradually stir in milk and mustard. Cook for 2-21/2 minutes on 100%, stirring
every minute.
5. Stir in cheese until melted.
6. Pour over cauliflower. Sprinkle with paprika.
7. Cook for 6-8 minutes on TOP GRILL.
HONEY CARROTS
500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey
Serves 4
EASY HOME-MADE RICE RISOTTO Serves 6-8
1 onion, diced
60 g butter
4 rashers bacon, diced (optional)
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1. Combine all ingredients in a casserole dish.
2. Cover and cook for 6-8 minutes on 100%.
3. Stand covered for 3 minutes before serving.
1 cup long-grain rice, well washed
1 cup assorted finely chopped vegetables,
e.g. carrots, zucchinis, mushrooms
VEGETABLE PLATTER
Serves 4
200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchinis, sliced
1. Place onion, butter and bacon in large casserole dish. Cook for 3-4 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 16-18 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.
1. Arrange vegetables in a glass pie dish with the harder vegetables positioned
around the outside and the softer vegetables in the centre.
2. Cover with plastic wrap.
3. Cook for 41/2-51/2 minutes on 100%.
4. Stand covered for 3 minutes before serving.
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PRAWN CUTLETS
Serves 4
OYSTERS KILPATRICK
Serves 1-2
16 green king prawns
1 cup breadcrumbs
1/2 cup plain flour
3 rashers bacon, chopped
1 dozen oysters in the half shell
2 tablespoons worcestershire sauce
1 egg (lightly beaten)
2 tablespoons olive oil
1. Place bacon in a small microwave safe bowl, cover and cook for 3 minutes
on 100%.
2. Sprinkle bacon over top of oysters, and add sauce. Place on the high rack
and cook for 8-10 minutes on TOP GRILL.
1. Peel prawns, leaving tails intact and devein.
2. Cut prawn down the back, flatten slightly with hand to form a cutlet shape.
3. Dust prawns lightly with flour, dip into egg, and coat with breadcrumbs.
4. Spray turntable with non-stick spray.
5. Place directly onto turntable, cook for 7 minutes on BOTTOM GRILL.
6. Turn over and lightly brush each side with oil, cook for a further 7 minutes on
BOTTOM GRILL.
7. Serve with tartare sauce.
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SQUID IN TOMATO AND WINE SAUCE Serves 6
CURRIED SCALLOPS
Serves 4
1 clove garlic, crushed
500 g squid tubes
40 g butter
400 g can tomato, diced
1 tablespoon soy sauce
1 tablespoon cornflour
1 tablespoon olive oil
1 shallot, chopped
1 onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 lemon, juiced
1/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil
1/4 cup cream
1. Cut squid tubes into rings. Sprinkle with combined soy sauce and cornflour.
Refrigerate for 30 minutes.
2. Combine oil, onion and garlic in a large microwave safe bowl. Cook for 1
minute on 100%.
500 g scallops
1 tablespoon fresh coriander
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on
100%.
4. Stir in squid. Cook for 10-12 minutes on 50%, tossing every minute until
squid is firm.
5. Sprinkle with fresh basil.
6. Serve with French bread and tossed salad.
1. In a large microwave safe glass bowl, combine the butter, onion, cumin,
ground coriander, turmeric and lemon juice. Cover and cook for 5-6 minutes
on 100%.
2. Stir in the cream, blending well.
3. Add the scallops. Cook for 8-10 minutes on 50%, stirring every 2 minutes.
4. Serve with rice and garnish with fresh coriander.
BOUILLABAISSE
Serves 8
1 clove garlic, crushed
11/2 cups fish stock
6 mussels
750 g scallops
425 g can tomatoes, pure´ ed
500 g green prawns,
peeled and deveined
500 g firm fish fillets,
cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1/2 cup white wine
2 tablespoons tomato paste
1/4 teaspoon turmeric
grated rind of 1 lemon
salt and pepper
1/4 cup chopped fresh basil
1 tablespoon olive oil
1 onion, finely chopped
1. Wash and clean seafood.
2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on 100%.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on 100%, stirring halfway through cooking.
4. Place mussels into hot stock, cover and simmer for 8-10 minutes on 70% or
until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and
cook for 5-6 minutes on 70%.
6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 14-16 minutes
on 70% or until fish flakes.
7. Garnish with fresh basil.
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SEAFOOD LASAGNE
Serves 6-8
CRAB MORNAY
Serves 6
2 x 170 g cans crab meat, drained
125 g butter
60 g butter
500 g seafood marinara
11/2 cups plain flour
1 teaspoon dry mustard
4 cups milk
1/3 cup plain flour
1/2 teaspoon dry mustard
2 cups milk
1 packet fresh lasagne sheets
salt and pepper
11/2 cups grated tasty cheese
1/2 cup finely grated cheese
2 tablespoons cornflake crumbs
1 onion, finely chopped
1. Melt butter in a large microwave safe bowl for 1-2 minutes on 100%.
2. Stir in flour and dry mustard. Cook for 11/2 minutes on 100%.
3. Gradually stir in milk. Cook for 6-8 minutes on 100% or until sauce is thick.
Stir every 2 minutes.
4. Stir in marinara. Cook for 4-6 minutes on 50%.
5. Layer sheets over base of a 2 litre square casserole dish.
6. Cover noodles with 1/3 marinara sauce and 1/2 cup cheese.
Repeat process, ending with marinara sauce and cheese.
7. Cook for 16-19 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP
GRILL.
1. In a large microwave safe bowl, melt butter for 1-11/2 minutes on 100%. Stir
in flour and mustard. Cook for a further 1 minute on 100%.
2. Gradually stir in milk. Cook for 4-5 minutes on 100%, stirring every 2
minutes.
3. Stir in onion, crab meat, salt and pepper and 1/4 cup cheese.
4. Place into a 1 litre serving dish. Sprinkle with cornflake crumbs and remain-
ing cheese.
5. Cook for 13-15 minutes on LOW MIX TOP GRILL.
6. Serve with fresh garden salad.
8. Allow to stand for 10 minutes before serving.
GARLIC MUSSELS
500 g mussels
1 cup wine
2 cups water
1 clove garlic, crushed
Serves 4 as entree
GARLIC BUTTER
SESAME PRAWNS
Serves 4
40 g butter
24 green king prawns (approx. 1 kg)
1 colve garlic
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
1 tablespoon ketjap manis
2 teaspoons sesame oil
1 tablespoon sesame seeds
6 bamboo skewers
1. Wash mussels under running water; remove all traces of mud, seaweed and
barnacles with brush or knife; remove beards. Discard cracked, broken or
open mussel shells.
2. In a large microwave safe bowl, cover mussels with wine, water and garlic.
Cook for 16-18 minutes on 50% or until open, removing from liquid as they
open. Discard unopened mussels.
1. Peel prawns, leaving tails intact, and devein. Place in a shallow dish.
2. Combine garlic, ketjap manis, sesame oil and sesame seeds. Pour over
prawns. Cover and refrigerate for 1-2 hours.
3. Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.
4. Place skewers on the high rack. Cook for 15-17 minutes on TOP GRILL.
Turn over halfway.
GARLIC BUTTER
1. Melt butter in a microwave safe jug for 30 seconds on 100%, add oil, garlic
and pepper.
5. Serve with satay sauce and rice.
Pour 1/2 garlic sauce over mussels; toss well.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.
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TAGLIATELLE AND CRAB SALAD
Serves 6-8
SCALLOPS IN BLACK BEAN SAUCE Serves 4
2 teaspoons sugar
1/2 cup French dressing
300 mL cream
500 g tagliatelle pasta
12 crab sticks, sliced
1/2 cup toasted pine nuts
6 shallots, chopped
1 tablespoon oil
1 tablespoon soy sauce
2 tablespoons black bean
sauce
2 spring onions, finely sliced
1 chilli, seeded and finely chopped
1 tablespoon cornflour
salt and pepper
500 g scallops
1. Place tagliatelle into a large microwave safe bowl. Cover with hot tap water.
Cook for 14-16 minutes on 100%, until tender. Drain well.
2. Toss sliced crab sticks, pine nuts and shallots through pasta.
3. Mix French dressing and cream. Season with salt and pepper. Pour over
pasta. Toss well.
1. In a large microwave safe bowl combine oil, onions and chilli; cook for 1
minutes on 100%.
2. Stir in cornflour, sugar, soy sauce and black bean sauce.
3. Add scallops; stir well.
4. Cook for 10-12 minutes on 50%, stirring twice during cooking.
PRAWN CREOLE
20 g butter
1 medium onion, chopped
1 capsicum, chopped
1 stick celery, sliced
2 tablespoons flour
400 g can whole tomatoes
1/2 cup tomato paste
Serves 4
CRISPY MARINATED CRAB STICKS Makes 24
1 cup chicken stock
1 tablespoon parsley
2 teaspoons sugar
1/2 teaspoon salt
12 crab sticks
1 teaspoon sugar
2 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons grated ginger
1/4 cup oil
1 tablespoon soy sauce
8 rashers bacon, rind
removed
1/2 teaspoon chilli powder
500 g green prawns, peeled and deveined
1. Cut crab sticks in half.
2. Place lemon juice, garlic, ginger, sugar, oil and soy sauce in a bowl. Mix
well.
3. Place crab sticks in marinade and allow to stand 2 hours. Drain.
4. Cut bacon into 3 pieces. Wrap each piece around each crab stick; secure
with a toothpick.
1. In a large microwave safe bowl, combine butter, onion, capsicum and celery.
Cook for 4-5 minutes on 100%.
2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and
chilli powder; mix well.
3. Cook, uncovered, for 5 minutes on 100%, stirring once.
4. Add prawns and cook for 18-20 minutes on 50%, stirring twice. Serve with
rice.
5. Place on the low rack.
6. Cook for 14-16 minutes on LOW MIX TOP GRILL.
7. Cook for 11/2 minutes on TOP GRILL.
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SEAFOOD
MARINATED BABY OCTOPUS
Serves 2
CHEESY SALMON CANNELLONI
Serves 4-6
400 g baby octopus
2 tablespoons balsamic vinegar
1 clove garlic, crushed
2 tablespoons chopped fresh coriander
1 fresh chilli seeded and chopped
extra coriander, to garnish
lime wedges, to serve
ROLLS
120 g cannelloni
250 g ricotta cheese
90 g cheddar cheese, grated
salt and pepper to taste
2 eggs, lightly beaten
210 g can red salmon, drained
2 teaspoons lemon juice
2 tablespoons cheddar cheese, extra
SAUCE
1 tablespoon cornflour
410 g can tomato purée
2 tablespoons parsley, chopped
1. Rinse the octopus thoroughly, making sure the heads are clean. Large
pieces of octopus should be cut into smaller pieces to ensure even
cooking.
2. In a large bowl, combine balsamic vinegar, garlic, coriander and chilli.
3. Transfer the rinsed octopus to the bowl containing the sauces. Cover and
refrigerate for at least 2 hours, or overnight.
4. Arrange the marinated octopus in a shallow microwave safe glass dish.
Place on the high rack. Cook for 6-8 minutes on TOP and BOTTOM
GRILL, turning half way through; a shorter or longer cooking time may be
necessary depending on your preference of texture.
5. Garnish with the coriander leaves and serve with the lime wedges or salad
greens.
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice; mix well.
2. Place a spoonful of salmon mixture into each cannelloni. Place in a single
layer in a shallow heat-proof dish.
SAUCE
1. Combine cornflour with 2 tablespoons of tomato purée to form a
smooth paste. Stir in remaining purée and parsley.
2. Pour tomato purée over salmon rolls and cook covered for 16-18
minutes on 70% or until cannelloni is tender.
3. Sprinkle the extra cheese over the pasta. Cover and cook for 2-3
minutes on 70%.
GARLIC PRAWNS
24 green king prawns
40 g butter
Serves 4
1/3 cup olive oil
1 tablespoon chopped
parsley
3 cloves garlic, crushed
1. Peel and devein prawns, leaving tails intact.
2. Combine butter and garlic in a large microwave safe bowl. Cook for
11/2-2 minutes on 100%.
3. Stir in oil and prawns.
4. Cook for 4-6 minutes on 50%, tossing every 2 minutes. Spinkle with
parsley.
5. Serve in individual dishes with garlic bread.
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CHICKEN CACCIATORE
Serves 6
CHICKEN FILLET BURGERS
4 chicken breast fillets (approx. 500 g)
2 tablespoons flour
1 teaspoon paprika
2 slices ham, sliced in half
2 slices pineapple, sliced in half
4 slices processed cheese
Serves 4
2 tablespoons tomato paste
6 chicken thighs
1/4 cup flour
440 g can peeled tomatoes
2 chicken stock cubes
1/2 cup white wine
1 tablespoon Season All salt
1 onion, sliced
30 g butter
1 clove garlic, crushed
1 green capsicum, thinly sliced
6 black olives, sliced
1. Place chicken, flour and season all salt into a freezer bag.Toss until chicken
is coated.
1. Place chicken, flour and paprika into a freezer bag. Toss until chicken is
coated.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste,
juice from tomatoes, stock cubes and white wine in a 5 litre casserole dish.
3. Cover and cook for 26-28 minutes on 70%. Stir 2-3 times during cooking.
4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12
minutes on 70%.
2. Place chicken fillets on the low rack.
3. Cook for 8-10 minutes on 70%, turning over halfway through cooking.
4. Place ham and pineapple slices on top of each chicken piece.
5. Top with cheese.
6. Cook for 10 minutes on TOP GRILL.
7. Serve on a hamburger bun with lettuce and tomato.
5. Garnish with black olives.
ROAST CHICKEN
Serves 4
CRUNCHY CAMEMBERT CHICKEN
Serves 6
Approx. 1.5 kg chicken
30 g butter, melted
Season All salt
125 g camembert cheese, finely chopped
2 rashers bacon, finely chopped
1/2 cup toasted, slivered almonds
2 tablespoons seeded mustard
No.15 chicken
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
2 tablespoons honey
3. Place breast-side down on the low rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on TOP
GRILL.
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together in a
small bowl.
2. Press camembert mixture between skin and flesh of chicken. Tie chicken
legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on the low rack, cook for 12-14 minutes on HIGH
MIX TOP GRILL.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook a further 12-14 minutes on HIGH MIX TOP GRILL and 7 minutes on
TOP GRILL.
8. Allow to stand covered with foil for 10 minutes before serving.
5. Turn chicken over and brush with remaining mixture.
Cook for a further 12-14 minutes on HIGH MIX TOP GRILL.
6. Allow to stand covered with foil for 10 minutes before serving.
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CHICKEN AND MACARONI BAKE
1 cooked chicken (approx. 1.5 kg)
Serves 4-6
CHEESE AND HERB CHICKEN LEGS Serves 4
2 tablespoons chopped parsley
20 g butter, melted
1 teaspoon basil
2 cups macaroni
2 teaspoons tarragon
2 teaspoons dill
1/4 cup plain flour
300 mL sour cream
2 teaspoons mustard powder
1 teaspoon paprika
salt and pepper
1 teaspoon sesame seeds
90 g butter, melted
1 cup chicken stock
1 cup grated cheese
1 tablespoon chopped parsley
1. Place macaroni in a large microwave safe bowl. Cover with hot water. Cook for
16 minutes on 100%, stirring half way through or until pasta is tender. Drain.
2. Remove flesh from chicken.
8 large chicken drumsticks
125 g country cheese biscuits, crushed
3. Mix together plain flour, sour cream and chicken stock.
4. Combine chicken, macaroni and sauce mixture in a 3 litre casserole dish.
Sprinkle with cheese and cook for 10-12 minutes on 70% and 4-5 minutes
on TOP GRILL.
1. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper,
sesame seeds and one-third of butter together in a small bowl.
2. Using a sharp knife, lift skin back from the chicken drumsticks.
3. Spread a teaspoon of herb mixture between skin and chicken.
4. Brush chicken with remaining butter, coat with biscuit crumbs.
5. Place on the low rack, cook for 16-18 minutes on HIGH MIX TOP GRILL and
4-5 minutes on TOP GRILL.
5. Sprinkle with parsley.
6. Serve immediately with a tossed salad.
6. Turn over and cook for a futher 6 minutes on TOP GRILL.
7. Allow to stand for 5-10 minutes before serving.
APRICOT CHICKEN
Serves 4
4 chicken thighs
HONEY CHICKEN LEGS
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 teaspoon freshly grated ginger
2 tablespoons oil
Serves 4
1 packet French onion soup
2 tablespoons plain flour
125 mL apricot nectar
825g can apricot halves, drained
1. Toss chicken in combined French onion soup and plain flour.
2. Place in a 3 litre casserole dish and put on low rack.
3. Cook chicken for 13-15 minutes on 70%. Turn chicken over.
4. Pour over apricot nectar and apricots.
5. Cook, covered, for 13-15 minutes on 70%.
6. Serve hot with pasta.
8 large chicken legs
sesame seeds
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small
bowl. Pour over chicken and marinate for 2-3 hours.
2. Arrange chicken legs on the low rack. Cook for 18-20 minutes on HIGH MIX
TOP GRILL and 8 minutes on TOP GRILL.
3. Turn chicken over and cook for a further 8 minutes onTOP GRILL.
4. Sprinkle with sesame seeds.
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CHICKEN PROVENCALE
Serves 4
WHOLEMEAL CHICKEN
1 kg chicken thighs
Serves 4
1/2 cup white wine
1 teaspoon curry powder
1.25 kg chicken pieces, skin removed
(or 4 marylands)
250 g button mushrooms, sliced
chopped parsley
425 g can peeled tomatoes
1 large onion, chopped
1 apple, peeled and chopped
1/2 cup black olives
100 g butter, melted
1/4 cup finely grated parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley
1. In a large jug combine wine, tomatoes, onion, apple, olives and curry
powder. Mix well.
1. Dip chicken thighs in butter.
2. Coat with combined cheese, flour and parsley.
2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and
cook for 27-29 minutes on 70%. Stir once during cooking.
3. When oven stops, stir in mushrooms. Cover and cook for a further 5-7
minutes on 70%.
3. Place on the low rack. Cook for 14 minutes on HIGH MIX TOP GRILL and
5-6 minutes on TOP GRILL.
4. Turn over and cook for a further 8-9 minutes on TOP GRILL.
4. Sprinkle with parsley.
TANDOORI CHICKEN
2 fresh red chillies, seeded
Serves 4-6
1/4 teaspoon cinnamon
CHICKEN TERRINE
60 g butter
Serves 6-8
1 bay leaf
1 onion
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
250 g cream cheese, softened
1 cooked chicken, chopped
2 teaspoons green peppercorns, chopped
3 teaspoons gelatine
6 shallots, chopped
1/2 cup flour
6 chicken thighs, skin removed
1 tablespoon vinegar
200 g low-fat yoghurt
1 cup chicken stock
1 cup milk
1/2 cup water
6 rashers bacon
1/4 teaspoon tabasco sauce
pepper
1. Pure´e chillies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg
and paprika in a small microwave safe bowl.
3. Cook for 1 minute on 100%, stirring halfway through cooking. Remove bay
leaf and cloves.
4. Combine chilli mixture and spices together. Spread over chicken.
5. Sprinkle with vinegar and pour over yoghurt. Cover and marinate overnight,
stirring occasionally.
6. Place on the low rack, cook for 20-22 minutes on HIGH MIX TOP GRILL and
9 minutes on TOP GRILL.
1. Melt butter in a microwave safe bowl for 40 seconds on 100%. Add shallots
and flour. Cook for 1 minute on 100%.
2. Gradually stir in stock and milk. Cook for 4-5 minutes on 100%, stirring
every 2 minutes.
3. Stir in tabasco sauce and pepper.
4. Beat cream cheese. Gradually stir in the sauce. Add chicken and
peppercorns.
5. In a small microwave safe bowl dissolve gelatine in water. Cook for 40
seconds - 1 minute on 100%; add to chicken mixture.
6. Line 25 cm x 11 cm loaf dish with paper towel and place bacon across
paper towel.
7. Turn over and cook for 10 minutes on TOP GRILL.
8. Serve with boiled rice.
7. Cover with paper towel and cook for 3-5 minutes on 100%.
8. Remove top layer of paper towel.
9. Pour in chicken mixture. Refrigerate overnight.
10. Turn out and slice. Serve with Melba toast.
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POULTRY
CHICKEN WITH BACON
AND LEEK SEASONING
CHICKEN IN A POT
Serves 4-6
Serves 4
11/2 cups wholemeal breadcrumbs
2 tablespoons tomato paste
1.5 kg chicken thighs
Aprox. 1.5 kg chicken
1/4 cup plain flour
60 g butter, melted
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
1 egg yolk
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
400 g can peeled tomatoes
1 leek, finely chopped
2 rashers bacon, chopped
salt and pepper
200 g mushrooms, sliced
1. Combine butter, leek and bacon in a microwave safe bowl. Cook for 1-2
minutes on 100%.
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Place chicken on the low rack, breast-side down, cook for 12-14 minutes on
HIGH MIX TOP GRILL and 7 minutes on TOP GRILL.
5. Turn over, cook a further 12-14 minutes on HIGH MIX TOP GRILL and 7
minutes on TOP GRILL.
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3 litre casserole dish.
3. Cover and cook on low rack for 30 minutes on 70%. Stir 2-3 times during
cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on 70%.
6. Stand covered with foil for 10 minutes before carving.
CHICKEN AND APRICOT SALAD
Aprox. 1.5 kg chicken
Serves 6
CHICKEN FRICASSEE
Serves 4
1 large cooked chicken
60 g butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1/4 cup cream
1/4 teaspoon nutmeg
300 g jar artichoke hearts, halved
4 slices processed cheese
chopped parsley
20 g butter
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1/4 teaspoon dried tarragon
1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40-50 seconds on 100% in a microwave safe jug. Stir in flour;
cook a further 40 seconds.
3. Gradually stir in chicken stock. Cook for 5-6 minutes on 100%, stirring
halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 2 litre casserole dish. Cover and cook for 4-6 minutes on 70%.
Stir well.
1. Melt butter in a microwave safe bowl for 20 seconds on 100%, brush
chicken with butter. Cook on the low rack for 12-14 minutes on HIGH MIX
TOP GRILL and 7 minutes on TOP GRILL.
2. Turn over, brush chicken with butter, and cook for a further 12-14 minutes
on HIGH MIX TOP GRILL and 7 minutes on TOP GRILL. Cool.
3. Remove chicken flesh from the bone.
4. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken,
celery and tarragon until coated. Chill for 1-2 hours.
5. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
6. Lay cheese slices across middle of dish.Cook a further 10-12 minutes on
70%.
7. Sprinkle with parsley.
NOTE: Leftover turkey may be substituted for chicken.
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PORK RIBS WITH
HAMBURGER
Serves 6
500 g mince
CHILLI PLUM SAUCE
Serves 4
1 onion, chopped
1 egg
1 tablespoon tomato sauce
1 teaspoon mixed herbs
1 teaspoon seasoned pepper
3/4 cup breadcrumbs
CHILLI PLUM SAUCE
2 teaspoons oil
1 clove garlic
750 g pork ribs
1 tablespoon oyster sauce
2 tablespoons dry sherry
1 tablespoon soy sauce
3 teaspoons black beans sauce
11/2 teaspoons five spice powder
1/2 teaspoon pepper
1/2 teaspoon grated green ginger
2 shallots, chopped
210 mL bottle plum sauce
1/2 teaspoon chilli sauce
1 chicken stock cube
1/3 cup water
2 teaspoons soy sauce
2 teaspoons cornflour
1. In a large bowl, combine mince, onion, egg, tomato sauce, mixed herbs,
seasoned pepper and breadcrumbs.
2. Shape into 6 equal patties. Place directly onto turntable. Cook for 8-9
minutes on TOP and BOTTOM GRILL.
3. Drain juices, turn patties over and cook for a further 8-9 minutes on TOP and
BOTTOM GRILL.
4. Serve on hambuger bun with lettuce and tomato.
1/4 teaspoon salt
Sauce Method
1. In a large microwave safe bowl combine the oil, crushed garlic, ginger,
chopped shallots. Cook for 1-2 minutes on 100%.
2. Add plum and chilli sauce, stir until combined.
3. Combine water, stock cube, soy sauce and cornflour. Add to mixture. Cook
for a further 2 minutes on 100%, until mixture begins to thicken.
GRILLED KEBABS
Serves 4
400 g lamb
1 large onion, coarsely chopped
1 green capsicum, coarsely chopped
Method
1. Remove excess fat from ribs.
2. In a large bowl combine oyster sauce, sherry, soy sauce, black beans
sauce, five spice powder, pepper and salt.
3. Dip each rib into black bean mixture. Cook for 12-14 minutes on TOP and
BOTTOM GRILL.
4. Turn ribs over, brush each side with chilli plum sauce. Cook for a further
12-14 minutes on TOP and BOTTOM GRILL until golden brown.
5. Serve with remaining sauce.
1. Cut lamb into cubes.
2. Thread capsicum, onion and chicken onto 8 skewers.
3. Place on the high rack and cook for 10-15 minutes on TOP GRILL.
4. Turn over and cook for a further 10-15 minutes on TOP GRILL.
5. Serve on a bed of rice.
MIXED GRILL
Serves 1
1 steak
1 thick sausage
1 egg
1 chump chop
1 rasher bacon
1. Place steak, chop, sausage (pierced 3 times ) and bacon directly onto
turntable. Cook for 8-10 minutes on TOP and BOTTOM GRILL.
2. Turn steak, chop, and sausage over, and pierce 3 times again. Drain juices.
Add egg.
3. Cook for 6 minutes on TOP and BOTTOM GRILL.
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APRICOT AND ALMOND CRUSTY LAMB Serves 4
200 g dried apricots, finely chopped
1 cup fresh breadcrumbs
1/2 cup ground almonds
HONEY ROAST LAMB
1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard
Serves 4-6
2 teaspoons dried rosemary
1 egg, lightly beaten
1 rack of lamb (approx. 8 chops)
1 tablespoon apricot jam
1. Combine honey and Dijon mustard in a small bowl.
2. Place fat-side down on the low rack.
3. Cook for 14 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP
GRILL. Turn meat over, brush combined ingredients over leg of lamb, and
shield shank with foil to prevent over cooking.
1. Mix together in a small bowl, apricots, breadcrumbs, ground almonds,
rosemary and egg.
2. Brush lamb with apricot jam.
3. Place apricot crust on top of lamb.
4. Place on the low rack. Cook for 22-24 minutes on 50% and 3 minutes on
TOP GRILL. Allow to stand 10 minutes covered with foil before carving.
Cook for a further 14 minutes on HIGH MIX TOP GRILL and 3minutes on
TOP GRILL (for medium).
Or cook for 16-18 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP
GRILL.Turn meat over, brush combined ingredients over leg of lamb, and
shield shank with foil to prevent overcooking.
Cook for a further 16-18 minutes on HIGH MIX TOP GRILL and 3 minutes
on TOP GRILL (for well done).
4. Allow to stand 10 minutes covered with foil before carving.
FILLET MIGNON
Serves 4
4x scotch fillet steaks, approx 2.5 cm thick (approx. 200 g each)
4 rashers bacon
SPINACH LOIN OF LAMB
Serves 4-6
1.0 kg loin of lamb
1 large spinach leaf, shredded
20 g butter
1 large onion, chopped
salt and pepper
1. Remove rind of bacon.
2. Wrap 1 rasher of bacon around each fillet, secure with a toothpick.
3. Place directly onto turntable.
4. Cook for 10minutes on TOP and BOTTOM GRILL.
5. Turn over and drain juices, cook for a further 6-8minutes on TOP and
BOTTOM GRILL.
6. Remove toothpick before serving.
7. Serve with mushroom sauce.
1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a microwave safe glass bowl. Cook for 3 minutes
on 100%. Sprinkle over spinach.
4. Season with salt and pepper.
5. Roll up loin and secure with string.
6. Place on the low rack, fat-side down, cook for 14-16 minutes on 70% and 3
minutes on TOP GRILL. Turn over and cook for a further 14-16 minutes on
70% and 5 minutes on TOP GRILL (for medium). Or cook for 17-19 minutes
on 70% and 5 minutes on TOP GRILL. Turn over and cook for a further 17-19
minutes on 70% and 3 minutes on TOP GRILL (for well done).
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BEEF MADEIRA
Serves 4-6
MINTED PICNIC LOAF
Serves 6-8
750 g blade or round steak, cubed
1/2 cup beef stock
2 cups stale breadcrumbs
500 g minced beef
1/2 cup tomato sauce
2 tablespoons chopped fresh mint
1/4 cup plain flour
1/2 cup madeira or sherry
1/2 teaspoon paprika
350 g beans, washed and sliced
1 green capsicum, sliced
1/2 cup milk
1 large onion, sliced
2 carrots, thinly sliced
1 clove garlic, crushed
1 large potato, grated
500 g sausage mince
TOPPING
1 cup grated fresh parmesan cheese
1 cup stale breadcrumbs
1 tablespoon chopped fresh mint
1. In a 3 litre casserole dish, combine meat and flour; mix well.
2. Add onions and carrots.
3. In a jug, combine garlic, beef stock, madeira or sherry, and paprika; stir
well. Pour over beef.
4. Cook, covered, for 20-22 minutes on 50%, stirring 2-3 times during cooking.
5. Add beans and capsicum. Cover and cook a further 24-26 minutes on 50%,
stirring twice during cooking.
1. Combine breadcrumbs and milk in large bowl; stand for 5 minutes.
2. Add potato, mince, tomato sauce and mint to breadcumb mixture; mix well.
3. Press mixture into an 11 cm x 25 cm loaf dish lined with baking paper.
4. Place on low rack. Cook for 25-28 minutes on 50%.
5. Drain excess liquid from loaf dish.
TOPPING
TROPICAL LAMB CURRY
Serves 4-6
1. Combine topping ingredients and press evenly over loaf. Cook for a further
3-4 minutes on TOP GRILL.
2. Allow to stand 10 minutes before turning out. Serve hot or cold.
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
810 g can apricot halves, drained, reserving 1/2 cup syrup
2 tablespoons arrowroot
CHILLI CON CARNE
Serves 4-6
1 kg mince
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1. Place onion, lamb, chicken stock, stock powder and curry powder into a 3-
litre casserole dish.
2. Cover and cook for 28-30 minutes on 50%; stir twice during cooking.
425 g can red kidney beans, drained
3. Drain lamb and reserve 1/2 cup of liquid.
1-2 teaspoons chilli powder
4. Combine liquid, apricot syrup and arrowroot. Cook for 1-2 minutes on 100%.
5. Combine lamb, apricots and stock mixture and liquid, together in a 3 litre
casserole dish and cover.
1. Mix mince and onion together in a large microwave safe bowl. Cook for 10-
12 minutes on 70%, stirring every 2 minutes.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
6. Heat through for 12-14 minutes on 50%.
7. Serve with boiled rice.
3. Cook for 20-22 minutes on 70%, stirring twice during cooking.
4. Serve with boiled rice.
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HERBED LOIN OF LAMB
Serves 8
VEAL À LA MEDALLION
Serves 4-6
1/2 cup white wine
1 kg veal, cubed
1/2 teaspoon grated lemon rind
1/2 cup plain flour
2 rashers bacon, chopped
1/4 cup oil
250 g fresh mushrooms, sliced
300 mL carton sour cream
1 tablespoon chopped chives
3 cloves garlic, crushed
freshly ground black pepper
1 teaspoon rosemary spikes
1 kg loin of lamb
salt and pepper
3/4 cup water
1 cup finely chopped shallots
2 carrots, thinly sliced
1. Mixallingredientsexceptlambtogethertoformamarinadeinasmallbowl.
2. Place loin of lamb in a large shallow dish and pour over marinade; leave
overnight.
1. Toss veal in flour. Place in a 3 litre casserole dish. Stir in salt, pepper, water,
shallots, carrots, lemon rind and bacon.
2. Cover and cook for 40 minutes on 50%, stirring 2-3 times during cooking.
3. Stir in mushrooms and sour cream.
4. Cover and cook a further 5-7 minutes on 50%.
5. Sprinkle with chives.
3. Removeloinoflambfrommarinadeandrolllointightly, securingwithstring.
4. Place on the low rack.Cook for 10-12 minutes on HIGH MIX TOP GRILL and 3
minutes on TOP GRILL. Turn meat over and cook for a further 10-12 minutes
onHIGHMIXTOPGRILLand3minutesonTOPGRILL. (formedium). Orcook
for 14-16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.
Turn meat over and cook for a further 14-16 minutes on HIGH MIX TOP GRILL
and 3 minutes on TOP GRILL (for well done).
VEAL AND PINEAPPLE
Serves 4-6
5. Allow to stand 10 minutes covered with foil before carving.
2 tablespoons flour
2 teaspoons mixed herbs
1 teaspoon chicken stock powder
black pepper
750 g veal, diced
4 rashers bacon, chopped
3 shallots, chopped
440 g can pineapple pieces, drained
1 cup tomato sauce
2 tablespoons chopped parsley
ITALIAN SPAGHETTI SAUCE
Serves 4-6
500 g topside mince
1 onion, chopped
1 clove garlic, crushed
400 g can whole tomatoes
1/2 cup tomato paste
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 teaspoon salt
1. Mix first 4 ingredients together in a large casserole dish.
2. Add the veal; toss to coat in the seasonings. Stir in bacon, shallots, pineap-
ple pieces and tomato sauce.
3. Cover and cook for 35 minutes on 50%, stirring 2-3 times during cooking.
4. Sprinkle with parsley and serve with rice.
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1. Mix mince, onion and garlic together in a large microwave safe bowl. Cook
for 8-10 minutes on 70%, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
3. Cook a further 8-11 minutes on 70%. Stir halfway through cooking.
4. Serve over hot spaghetti.
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SPRINGTIME LAMB CASSEROLE
Serves 4
BEEF STROGANOFF
Serves 6
1 packet (40 g) French onion soup
1 kg rump steak, cut into strips
1/4 cup plain flour
1/2 cup plain flour
750 g lamb, cubed
salt and pepper
4 spring onions, quartered
2 carrots, thinly sliced
1 cup chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
300 mL carton sour cream
1 onion, finely chopped
2 tablespoons tomato purée
11/2 cups beef stock
1/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
1. Combine French onion soup mix and flour in a 2-3 litre casserole dish. Toss
the lamb in flour mixture, coating thoroughly.
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a
3 litre casserole dish.
3. Cook, covered, for 35 minutes on 50%, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on 50%.
5. Serve with boiled rice.
2. Add onions and carrots, stir in chicken stock and mix well.
3. Cover and cook for 22-24 minutes on 50%, stirring during cooking.
4. Add corn, celery and sour cream. Mix well.
5. Cook a further 16-18 minutes on 50%.
CURRIED SAUSAGES
Serves 4-6
CORNED BEEF
2 tablespoons brown sugar
2 tablespoons malt vinegar
3 cups hot water
Serves 6-8
1 kg sausages
3 teaspoons curry powder
40 g butter
1/4 cup sultanas
1 beef stock cube
11/2 cups water
1/4 cup flour
2 onions, chopped
1 small Granny Smith apple,
peeled and finely chopped
1.5 kg corned beef
1. Place corned beef in a casserole dish just large enough to contain it.
2. Combine brown sugar, malt vinegar and hot water. Pour over corned beef.
3. Cover with lid and cook for 70 minutes on 50%, turning over halfway through
cooking. Allow to stand covered with foil for 10 minutes before serving.
4. Serve with white sauce.
1. Pierce sausages with a fork twice. Arrange sausages on the low rack.
2. Cook for 14-16 minutes on 50%, turning halfway through cooking. Cut
sausages into thirds.
3. In a 2-3 litre casserole dish, place butter, onions, apple, curry powder and
sultanas; mix well. Cover and cook for 4-6 minutes on 100%.
4. Dissolve stock cube in water.
5. Mix in flour and stock, cover and cook for 4-5 minutes on 100%, stirring
once.
6. Add sausages and stir.
7. Cover and cook for an extra 6-7 minutes on 50%. Serve with boiled rice or
noodles.
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MEAT
CRUSTY ROSEMARY LAMB
Serves 4-6
LASAGNE
Serves 4-6
1/4 cup brown sugar
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
1.5 kg leg lamb
1/4 cup tomato paste
375 g jar bolognese sauce
280 g can champignons, drained
1 clove garlic, crushed (optional)
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.
2. Place fat side down on the low rack.
3. Cook for 14 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP
GRILL. Turn over, shielding shank with foil to prevent overcooking. Spread
combined ingredients over leg of lamb. Cook for a further 14 minutes on
HIGH MIX TOP GRILL and 3minutes on TOP GRILL (for medium). Or cook
for 16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.
Turn over, shielding shank with foil to prevent overcooking. Spread
combined ingredients over leg of lamb. Cook for a further 16 minutes on
HIGH MIX TOP GRILL and 3 minutes on TOP GRILL (for well done).
4. Allow to stand 10 minutes covered with foil before carving.
CHEESE SAUCE INGREDIENTS
90 g butter
1/3 cup flour
1 3/4 cups milk
125 g tasty cheese, grated
250 g packet instant lasagne sheets
100 g mozzarella cheese, grated
MEAT SAUCE METHOD
1. Place butter and onion in a microwave safe glass bowl. Cook for 2-3 minutes
on 100%.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on 70%, stirring every 2
minutes. Drain excess fat.
3. Stir in tomato paste, bolognese sauce, champignons and garlic.
SHEPHERD'S PIE
Serves 6-8
1 tablespoon gravy powder
2/3 cup tomato sauce
4 large potatoes (approx.1 kg)
20 g butter
1 tablespoon Worcestershire sauce
1 tomato, chopped
1 tablespoon milk
salt and pepper
1 kg minced beef
1 onion, chopped
CHEESE SAUCE METHOD
1. Melt butter for 50-60 seconds on 100%. Stir in flour; cook for further 1
minute on 100%.
2. Gradually stir in milk. Cook for 4-6 minutes on 100%, stirring every minute.
3. Stir in tasty cheese.
2 tablespoons parsley
1 egg, beaten
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large microwave safe
bowl. Add 2 tablespoons water; cover and cook for 12-14 minutes on 100%
or until tender. Drain.
2. Mash potatoes; add butter, milk, salt and pepper.
3. In a large bowl, combine mince and onion and cook for 10-12 minutes on
70%, stirring every 2 minutes. Drain juices from meat.
4. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and
parsley. Mix well.
TO COMBINE
1. Use a 25 x 25 cm deep casserole dish.
2. Dip lasagne sheets in hot water, then cover base of dish.
3. Spoon over sheets one-third of meat sauce. Cover with one-third of cheese
sauce.
4. Repeat the process 3 times, ending with the cheese sauce.
5. Sprinkle with mozzarella cheese.
6. Cook for 24-26 minutes on HIGH MIX TOP GRILL and 4 minutes on TOP
GRILL.
7. Allow to stand 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
5. Spoon mixture into a 25 cm x 20 cm rectangular dish.
6. Spread mashed potato evenly over top of mixture. Brush with beaten egg.
7. Cook for 23-25 minutes on HIGH MIX TOP GRILL and 4 minutes on TOP
GRILL.
8. Allow to stand coverd with foil for 10 minutes before serving.
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APPETISERS
QUICK NACHOS
Serves 4
VEGETABLE FRITTATA
Serves 4
200 g packet corn chips
250 g jar of salsa
2 large potatoes, peeled and thinly sliced
1 onion,thinly sliced
5 eggs
1/2 cup sour cream
2 tablespoons tomato paste
1/4 cup grated tasty cheese
450 mL sour cream
330 g can asparagus spears, drained
1/2 red capsicum, cut into strips
2 zucchinis, cut into strips
2 tablespoons parmesan cheese
1. Place corn chips in base of a glass pie dish.
2. Mix salsa and sour cream together in a small bowl. Pour over corn chips.
3. Spread tomato paste over the top of salsa.
4. Sprinkle with cheese.
5. Place on the LOW rack and cook for 61/2 minutes on TOP GRILL.
6. Serve immediately with guacamole.
1. Arrange potatoes and onion over base of greased 23 cm glass pie plate.
2. Combine eggs and sour cream. Pour half the mixture over potatoes.
3. Cook for 10-12 minutes on 70% on the low rack.
4. Arrange asparagus, capsicum and zucchinis in a circle over potato.
Pour over remaining egg mixture. Sprinkle with cheese.
5. Cook on the low rack for 10-12 minutes on HIGH MIX TOP GRILL, and 4
minutes on TOP GRILL.
GARLIC AND HERB FOCACCIA
1 focaccia (rectangular)
100 g margarine
6. Stand covered with foil for 5 minutes.
7. Cut into wedges.
2 cloves garlic, crushed
1 teaspoon mixed herbs
1. Carefully cut bread in half.
2. Mix margarine, garlic and herbs together in a small bowl.
3. Spread evenly over focaccia. Place onto the high rack side by side.
4. Cook for 4-5 minutes on TOP GRILL.
5. Cut into strips and serve hot.
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RECIPES
POULTRY continued
INDEX
VEGETABLES continued
CHICKEN FILLET BURGERS
CHICKEN FRICASSEE
CHICKEN IN A POT
K
H
H
I
I
HONEY CARROTS
HONEY GINGERED VEGETABLES
POTATOES PIZZAIOLA
POTATO, AVOCADO AND ONION SALAD
PUMPKIN SALAD
Q
S
T
R
T
S
Q
T
S
R
R
Q
APPETISERS
GARLIC AND HERB FOCACCIA
QUICK NACHOS
VEGETABLE FRITTATA
A
A
A
CHICKEN PROVENCALE
CHICKEN TERRINE
CHICKEN WITH BACON AND
LEEK SEASONING
CRUNCHY CAMEMBERT CHICKEN
HONEY CHICKEN LEGS
ROAST CHICKEN
H
K
J
K
I
I
ROAST VEGETABLES
MEAT
SCALLOPED POTATOES
SOY AND SESAME GREEN BEANS
SQUASH WITH YOGHURT
STUFFED BAKED POTATOES
STUFFED MUSHROOMS
VEGETABLE PLATTER
APRICOT AND ALMOND CRUSTY LAMB
BEEF MADEIRA
BEEF STROGANOFF
CHILLI CON CARNE
F
E
C
E
C
B
C
F
G
G
D
F
D
B
E
G
G
B
F
C
E
D
D
TANDOORI CHICKEN
WHOLEMEAL CHICKEN
CORNED BEEF
SEAFOOD
CRUSTY ROSEMARY LAMB
CURRIED SAUSAGES
FILLET MIGNON
GRILLED KEBABS
HAMBURGER
HERBED LOIN OF LAMB
HONEY ROAST LAMB
ITALIAN SPAGHETTI SAUCE
LASAGNE
MINTED PICNIC LOAF
MIXED GRILL
DESSERTS
BOUILLABAISSE
CHEESY SALMON CANNELLONI
CRAB MORNAY
CRISPY MARINATED CRAB STICKS
CURRIED SCALLOPS
GARLIC MUSSELS
O
L
N
M
O
N
L
L
P
P
M
M
N
N
O
M
APRICOT WHEATGERM CRUNCHIES
AUSTRALIAN FRUIT CAKE
BAKED APPLES
BREAD AND BUTTER PUDDING
CALIFORNIAN APPLE CRUNCH
CARAMEL RICE PUDDING
CHOCOLATE MOUSSE
W
U
U
V
U
V
V
U
W
V
W
GARLIC PRAWNS
MARINATED BABY OCTOPUS
OYSTERS KILPATRICK
PRAWN CUTLETS
PRAWN CREOLE
SCALLOPS IN BLACK BEAN SAUCE
SEAFOOD LASAGNE
SESAME PRAWNS
SQUID IN TOMATO AND WINE SAUCE
TAGLIATELLE AND CRAB SALAD
CHOCOLATE CAKE
CHOCOLATE CHIP COOKIES
CHOCOLATE SELF-SAUCING PUDDING
MUESLI CUSTARD DELIGHT
PORK RIBS WITH CHILLI PLUM SAUCE
SHEPHERD'S PIE
SPINACH LOIN OF LAMB
SPRINGTIME LAMB CASSEROLE
TROPICAL LAMB CURRY
VEAL À LA MEDALLION
VEAL AND PINEAPPLE
CHARTS
DEFROSTING CHARTS
X
Y
Z
]
\
Z
FRESH VEGETABLE CHART
FROZEN VEGETABLE CHART
GLOSSARY OF TERMS
VEGETABLES
POULTRY
CAULIFLOWER AU GRATIN
Q
R
Q
T
S
GRILLING CHART
CHUNKY VEGETABLE SOUP
EASY HOME-MADE RICE RISOTTO
GRILLED TOMATOES
GUIDE TO COOKING EGGS
REHEATING CONVENIENCE
DEFROSTING CONVENIENCE-FOOD CHART
RICE AND PASTA COOKING CHART
APRICOT CHICKEN
J
J
H
J
K
CHEESE AND HERB CHICKEN LEGS
CHICKEN AND APRICOT SALAD
CHICKEN AND MACARONI BAKE
CHICKEN CACCIATORE
[
Z
GRILLED ZUCCHINI WITH FETA AND MINT
10
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EASY DEFROST MENU GUIDE
Standing
Time
(minutes)
Menu
Quantity
min-max
(kg's)
Procedure
Minced Meat
Beef
0.1-3.0
• Place shielded frozen minced meat on a defrost rack.
• When the oven has stopped, remove defrosted portions of mince, turn over and shield
edges with foil strips.
10-15
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
Steak/Chops
0.1-3.0
• Shield thin end of chops or steaks with foil.
10-15
• 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.
• When the oven has stopped, remove defrosted pieces, turn over and shield the warm
portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
Chicken Pieces
0.1-3.0
• Shield the exposed bone with foil.
5-15
• Place chicken pieces on a defrost rack.
• Whentheovenhasstopped, removeanydefrostedpieces, turnoverandshieldthewarm
portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
Poultry
1.0-3.0
0.5-3.0
• Remove from original wrapper. Shield wing and leg tips with foil.
• Place breast side down on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
15-50
15-50
N.B. After standing run under cold water to remove giblets if necessary.
Roast Meat
Beef/Lamb/Pork
• Shield the bone and the edge with foil strips about 2.5cm wide.
• Place joint with lean side face upwards (if possible) on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
Foods not listed in the Guide can be defrosted using M•LOW setting.
NOTE: When freezing minced meat, 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.
9
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CONVENIENCE/PIZZA MENU GUIDE
1. Frozen Pizza
2. Fresh Pizza
3. Fries
4. Frozen Pasta
5. Crumbed Fish
6. Finger Food
To cook the following CONVENIENCE/PIZZA menus.
Press the CONVENIENCE/PIZZA pad and the number pad of the menu.
Cooking
Method
Initial
Temperature
(approx.)
Standing
Time
(minutes)
Procedure
No.
Menu
Weight
Range
Frozen pizza
0.2 - 0.5 kg
-18 °C
Frozen
temperature
Micro
Top/bottom
grill
• Remove from package.
• Place directly onto turntable.
1
Top grill
Fresh pizza
Topping include:
Ham
1 pizza
(500 - 700g)
+ 3 °C
Refrigerated
Top/bottom
grill
Top grill
• Add paste and toppings of your choice to fresh pizza base.
• Place directly onto turntable.
Cheese
Onion
Olives
2
Capsicum
Mushrooms
Peperoni
Cabanossi
Pineapple
Fries
0.1 - 0.5kg
0.2 - 1.0kg
-18 °C
Frozen
temperature
Micro
Top/bottom
grill
• Place directly onto turntable.
• When oven stops and TURN FRIES, OVER is displayed, turn over fries and
continue cooking.
Includes:
Wedges
Crinkle cut
Shoe string
3
4
5
Top grill
2-5
Frozen Pasta
Includes:
-18 °C
Frozen
temperature
Micro
Mix
• Remove the pasta from foil tray and place in a heat - resistant ceramic dish.
• Place on the low rack.
• Do not cover.
Lasagne
Cannelloni
• After cooking, stand
Crumbed Fish
Includes:
0.1 - 0.5kg
0.2 - 0.8kg
-18 °C
Frozen
temperature
Micro
Top/bottom
grill
• Remove from package.
• Place directly onto turntable.
Fish fingers
Battered Fish
Top grill
Finger Food
Includes:
-18 °C
Frozen
temperature
Micro
Top/bottom
grill
• Remove from package.
• Place directly onto turntable.
Party pies
Party sausage rolls
Cocktail spring rolls
Mini chicken drum sticks
Sea shantys
Top grill
6
Chicken chippees, Calamari
8
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Cooking
Method
Initial
Temperature
(approx.)
Standing
Time
(minutes)
Procedure
No.
Menu
Weight
Range
Roast Pork
0.5 - 3.0 kg
+3°C
Mix
• Tie meat with string (loins only).
5-15
Refrigerated
• Brush rind lightly with oil and season with salt.
• Place rind side down on the low rack.
• When oven stops and TURN PORK, OVER is displayed, turn pork
over.
4
• After cooking, stand covered with aluminium foil.
Grilled Steak/Chops
0.3 - 1.0 kg
+3°C
Refrigerated
Micro
Top/bottom
grill
• Place directly onto turntable.
• When oven stops and DRAIN, JUICES, TURN, STEAK CHOPS,
OVER is displayed, DRAIN FAT JUICES and
turn meat over.
Includes:
T-bone Steak
Rump Steak
5
6
Pork Chops
Lamb Chump Chops
Lamb Ioin Chops
Grilled Chicken Pieces
0.3 - 1.0 kg
+3°C
Refrigerated
Mix
Top grill
• Place chicken skin side down on the high rack and season.
• When oven stops and TURN, CHICKEN, PIECES, OVER is dis-
played, turn chicken over and season.
5
• After cooking, stand covered with aluminium foil.
7
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MULTI COOK MENU GUIDE
1. Roast Beef
2. Roast Lamb
4. Roast Pork
When you cook the following menus with MULTI COOK, press the MULTI COOK pad and the number pad of
the menu.
5. Grilled Steak/Chops
3. Roast Chicken 6. Grilled Chicken Pieces
Cooking
Initial
Standing
Time
Procedure
No.
1
Menu
Weight
Range
Temperature
(approx.)
Method
(minutes)
• Tie meat with string.
Mix
5-15
0.5-3.0 kg
+3°C
Refrigerated
Roast Beef
• Place fat side down on the low rack.
• When oven stops and TURN BEEF, OVER is displayed, turn beef over.
• After cooking, stand covered with aluminium foil.
Medium
• Place fat side down on the low rack.
• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.
• After cooking, stand covered with aluminium foil.
+3°C
Refrigerated
Mix
Mix
0.5-2.5 kg
1.0-2.0 kg
Roast Lamb
Medium
5-15
5-15
2
• Place breast side down on the low rack.
• When oven stops and TURN, CHICKEN OVER is displayed, turn chicken
over.
+3°C
Refrigerated
Roast Chicken
Preparation before cooking
• After cooking, stand covered with aluminium foil.
• Remove neck and excess fat from chicken.
• Wash and dry chicken.
3
• Tie legs together.
6
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Cooking
Method
Initial
Temperature
(approx.)
Standing
Time
(minutes)
Procedure
Menu
Weight
Range
Rice/Pasta
1-5
1 - 4 serves
Micro
+60°C
Hot tap water or
soup stock
• Wash rice until water runs clear.
• Place into a microwave safe glass bowl and cover with hot soup stock
or with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
(Rice)
(1 serve = 1/2 cup)
Rice
Soup stock or Hot tap
water (1cup = 250ml)
1
/2
cup
1 cup
1 1/2 cups
2 cups
1 cup
1 1/2 cups
2 cups
4 cups
(Pasta)
1 - 4 serves
Micro
+60°C
Hot tap water
• Place into a microwave safe glass bowl and cover with hot tap water.
• Cook uncovered.
(1 serve = 1/2 cup)
1-5
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
Pasta
Hot tap water
(1cup = 250ml)
1
/2
cup
2 cups
2 cups
3 cups
4 cups
1 cup
1 1/2 cups
2 cups
5
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INSTANT ACTION MENU GUIDE
Cooking
Method
Initial
Temperature
(approx.)
Standing
Time
(minutes)
Procedure
Menu
Weight
Range
+3°C
Refrigerated
Micro
• Cover with plastic wrap.
• Place on the low rack.
• After cooking, stand covered.
1 serve
(1 serve = 400 g)
Dinner Plate
2
MEAT
175-180g
POTATO
125g
VEGETABLES
100g
Beef, Lamb
Chicken, T-Bone
sliced
2 varieties
eg. sliced Carrot,Zucchini
Broccoli
+3°C
Refrigerated
0.1-1.0 kg
• Wash the vegetables.
• Pierce skin of squash with folk.
• Arrange the vegetables in a shallow dish in the following way : hard
vegetables around the outside, soft vegetables in the centre, medium
vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stand coverd and stir.
Fresh Vegetables
Micro
1-5
Carrots
hard vegetables
Potato
Beans
Brussels Sprouts
Broccoli
medium vegetables
Cauliflower
Zucchini
Spinach
Cabbage
Squash
soft vegetables
1-8 pieces
+20°C
Micro
Micro
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and TURN, POTATO OVER is displayed, turn over
potatoes and continue cooking.
Jacket Potato
Potato (whole)
3-10
(1 piece = 180 - 200 g) Room temperature
• After cooking, stand, covered with aluminium foil.
-18°C
Frozen
• Remove from package.
1-4 pieces
(1 piece = 160 - 200 g)
Reheat Pie
meat
1-3
1-5
Top/bottom • Place upside down directly onto turntable.
grill
• When oven stops and TURN, PIE OVER is displayed, turn over pies and
continue cooking.
• After cooking, stand.
0.1-1.0 kg
–18°C
Frozen
• Beforecooking, separatevegetableseg. broccoliasmuchaspossible.
• Arrange the vegetables in a shallow dish in the following way : hard
vegetables around the outside, soft vegetables in the centre, medium
vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stand covered and stir.
Micro
Frozen Vegetables
hard vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
medium vegetables
soft vegetables
Cauliflower
Corn
Green Peas
Mixed Vegetables
4
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COOKWARE & UTENSIL GUIDE
MIX
COOKING
GRILL
MICROWAVE
CONVECTION
YES
(LOW RACK
METAL RACKS
YES
YES
YES
ONLY)
YES
GLASSWARE/CERAMIC
(HEAT RESISTANT)
YES
YES
NO
YES
YES
NO
YES
YES
NO
OVENPROOF GLASS
METAL RACKS
PIZZA TRAY
*1
NO
YES
METAL COOKWARE
OVEN BAGS
For Shielding
YES
YES
NO
For Shielding
YES
NO
ALUMINIUM FOIL
NON-STICK PAPER
GREASE-PROOF PAPER
WAXED PAPER
CAKE TIN
NO
NO
NO
NO
NO
YES
NO
NO
YES
*2
PAPER TOWEL
YES
FOIL
NO
NO
NO
PLASTIC WRAP
PAPER TOWEL
(microwave safe
wrap only)
YES
NO
NO
NO
NO
NO
NO
*3
PLASTIC COOKWARE
MICROWAVE SAFE
YES
RING CENTRE DISH
SQUARE DISH
NO
NO
NO
NO
NO
NO
BROWNING DISH
DEFROST RACK
YES
Defrost Only
THERMOMETERS
MICROWAVE SAFE
CONVENTIONAL
YES
NO
NO
NO
NO
NO
NO
NO
DEFROST RACK
*1 When using metal utensil, place a heat resistant dish between the metal utensil and the rack (refer to page 2).
*2 For cooking food with high fat contents, do not bring the wrap in contact with the food as it may melt.
*3 Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.
3
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HELPFUL HINTS
GRILL COOKING
CONVECTION COOKING
1. Use thick oven mittens when removing the food or turntable from the oven to
PREVENT BURNS. Because the oven cavity, door, turntable, turntable
support, racks, dishes and especially bottom heater will become very hot.
2. Foodsmaybecookedeitherdirectlyonturntable, orusingthehighorlowracks.
1. Use thick oven mittens when removing the food or turntable from the oven to
PREVENT BURNS. Because the oven cavity, door, turntable, turntable
support, racks, dishes and especially bottom heater will become very hot.
2. For best results, preheat to required temperature with the turntable in the oven.
Add food after preheating.
3. Metal cookware can be used. Round pizza trays are excellent cooking utensils
for cooking.
LOW RACK
HIGH RACK
MIX COOKING
CAKE TIN
SQUAREDISH
PIZZA TRAY
1. There are four automatic, preprogrammed mix settings.
a) High mix top grill - Top Grill with 70% microwave power.
4. If you are cooking and wish to check the temperature you have programmed,
simplypresstheCONVECpad.Theprogrammedtemperaturewillbedisplayed
as long as CONVEC pad is pressed.
b) Low mix top grill - Top Grill with 50% microwave power.
c) High mix bottom grill - Bottom Grill with 50% microwave power.
d) Low mix bottom grill - Bottom Grill with 10% microwave power.
5. Do not cook 2 layers of eg. biscuits at the same time.
2. Use thick oven mittens when removing the food or turntable from the oven to
PREVENT BURNS. Because the oven cavity, door, turntable, turntable
support, racks, dishes and especially bottom heater will become very hot.
3. Metal cookware can be used.
Duringmixcookingsomemetaluten-
sils may cause arcing when they
come in contact with oven walls or
accessory racks. To prevent arcing
when using a metal tin, place a heat
resistantdish(microwavesafeglass
pie plate, dinner plate) between the
CAKE TIN
PIZZA TRAY
tin and the rack.
2
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HELPFUL HINTS
MICROWAVE COOKING
1. ARRANGEMENT
8. SIZE
Arrange foods carefully. Place thickest areas toward outside of dish.
Eg. Arrange vegetables in a shallow dish in the following way:
Hard Vegetables around the outside, Soft Vegetables
in the centre, Medium Vegetables in-between.
Small pieces cook faster than large ones. To speed cooking, cut pieces
smaller than 5 cm so microwaves can penetrate to the centre from all sides.
For even cooking, make all the pieces the same size.
9. DENSITY
2. TURNING
Thedepthtowhichmicrowavespenetratefoodvariesdependingonthefood's
density. Porous foods like minced beef or mashed potatoes microwave faster
than dense ones like steak or whole potatoes.
Foods such as poultry and joints of meat should be turned over after half the
cooking time.
3. COVERING
10. FAT AND BONE
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.
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.
Use to cover foods:
11. STARTING TEMPERATURE
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.
LID
PLASTIC WRAP
PAPERTOWEL
4. PIERCING
Piercepotatoes,eggs,oysters,tomatoesoranyfoodswithaskinormembrane
to allow steam to escape.
12. QUANTITY
TOMATO
EGG
5. SHIELDING
Microwavecookingtimesaredirectlyrelatedtotheamountoffoodintheoven.
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.
Shield using small pieces of aluminium foil to shield thin areas of meat, fish and
poultry or edges of cakes to prevent overcooking.
13. CONDENSATION
FISH
CHICKEN
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.
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate
standing time. This allows the food to continue cooking or heating. Refer to
cooking guides for each menu or according to manufacturers instructions.
14.GENERAL
7. STIRRING
Your microwave oven is capable of heating food and beverages very quickly
therefore, it is very important that you select the appropriate cooking time and
power level for the type and quantity of food to be heated. If you are unsure of
the cooking time and power level required, begin with low cooking times and
power levels until the food is sufficiently heated evenly throughout.
Stirfoodsfromtheoutsidetothecentreofthedish,onceortwiceduringcooking
if possible.
Eg. Casseroles and Sauces.
STIR
1
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COOKING GUIDES
CONTENTS COOKING GUIDE
INSTANT ACTION
MENU GUIDE
CONVENIENCE/PIZZA
MENU GUIDE
HELPFUL HINTS
1
EASY DEFROST
MENU GUIDE
9
COOKWARE AND
UTENSIL GUIDE
MULTI COOK
MENU GUIDE
RECIPES
6
3
10 - 39
4
8
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QUICK REFERENCE GUIDE
QUICK OPERATION GUIDE
FEATURE
Menu Number
Weight
Convenience/Pizza
Multi Cook
INSTANT COOK
START
MULTI
COOK
eg. Roast Beef
Weight
eg. 1.0kg
Easy Defrost
EASY
DEFROST
INSTANT COOK
START
eg. 1.0kg
To soften Cream Cheese or Butter for 40 seconds at 30% power level ( M•LOW).
Cooking Time
Variable Cooking
Control
INSTANT COOK
POWER LEVEL
START
eg. 40 seconds
x 4
Temp
Preheat
INSTANT COOK
PREHEAT
START
eg. 160°C
Temp
Cooking Time
eg. 15 minutes
Manual Convection
Cooking
INSTANT COOK
START
CONVEC
eg. 180°C
Grill Mode
Grill Cooking
Mix Cooking
Cooking Time
INSTANT COOK
GRILL
START
eg. 15 minutes
Cooking Time
x 1
eg. Top Grill
Mix Setting
INSTANT COOK
START
MIX
eg. 15 minutes
x 1
eg. High mix top grill
TINS-A759WRRZ-J81
PRINTED IN THAILAND
®
SHARP CORPORATION OSAKA, JAPAN
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