OPERATIONMANUAL
A N D
COOKBOOK
MODEL
R-380H
J
MICROWAVEOVEN
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CONTENTS
page
Warranty
Inside of front cover
Introduction
1
2
3
4
4
Warning
Special Notes
Installation Instructions
Oven Diagram
®
Operation of Touch Control Panel
Control Panel Display
Touch Control Panel Layout
Before Operating
5
5
INFO DISPLAY COOKING SYSTEM
5
Thank you for buying a Sharp Microwave Oven.
Your new oven has an "Information Display System"
which offers you step-by-step instructions to easily guide
you through each feature.
Your oven also has a HELP key for instructions on using
AutoStart,DemonstrationMode,ChildLock,InfoonPads
and Help.
We strongly recommend however that you read this
operation manual thoroughly before operating your oven,
paying particular attention to the safety warnings and
special notes.
6
Getting Started
6
Clock Setting
6
Stop/Clear
6
To Cancel a Programme During Cooking
Manual Operations
Microwave Time Cooking
Sequence Cooking
Instant Cook
6
7
7
8
8
The manual is divided into two sections:
Slow Cook
9
Automatic Operations
Notes for Automatic Operations
Sensor Reheat
10
10
10
11
14
15
16
17
17
20
1. OPERATION (P2~P22)
This section describes your oven and teaches you how to
use all the features.
Express Menus
2. COOKING GUIDE
Sensor Cook
This section is at the back of the manual, it contains the
more commonly used information such as how to prepare
food, which cooking utensil to use, standing time.
It also contains recipes for automatic cooking and manual
cooking.
Quick and Easy
Easy Defrost
Other Convenient Features
Help Feature
Please take some time to read your operation manual careful-
ly, the automatic cooking menus programmed into your new
oven have been carefully developed to give optimum results
when the step-by-step instructions are followed.
Less/More Setting
Increasing or Decreasing Time
During A Cooking Programme
Timer
20
21
21
22
22
22
When selecting another home appliance, please again con-
sider our full range of Sharp products.
Alarm
Care and Cleaning
Service Call Check
Specifications
Cooking Guides
1- [
Quick Reference Guide
See last page
1
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WARNING
IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.
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. Lookattheovenfromtimetotimewhenfoodisheatedindisposablecontainersmadeofplastic,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. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting
a spoon or other utensil into the container.
This oven is for home food preparation only and should only be used for heating, cooking and defrosting food
and beverage.
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.
Never operate the oven whilst any object is caught or jammed between the door and the oven.
Do not try to adjust or repair the oven yourself.
ItishazardousforanyoneotherthanaqualifiedservicetechniciantrainedbySHARPtocarryoutanyservice
or repair operation. Especially those which involve the removal of a cover which gives protection against
exposure to microwave energy are very hazardous.
Donotoperatetheovenifitisnotworkingcorrectlyordamageduntilithasbeenrepairedbyaqualifiedservice
technician trained by SHARP. It is particularly important that the oven door closes properly and that there
is no damage to:
(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven
cavity (buckled or deformed), (4) Burn marks on the door seal faces.
Donotbump, orcatchutensils, looseclothesandyouraccessoriesonthedoorsafetylatcheswhenremoving
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 gloves to prevent burns when handling utensils that are in contact with hot food. Enough
heat from the food can transfer through utensils to cause skin burns.
Should the power supply cord become damaged, it must be replaced with a special cord supplied by a
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician
trained by SHARP.
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.
Avoid steam burns by directing steam away from the face and hands.
Slowlyliftthefurthestedgeofadish'scoverandmicrowaveplasticwrapandcarefullyopenpopcornandoven
cooking bags away from the face.
Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot
surfaces or sharp edges.
To prevent the turntable from breaking:
a. Before cleaning the turntable with water, leave the turntable to cool.
b. Do not place anything hot on a cold turntable.
c. Do not place anything cold on a hot turntable.
Do not place anything on the outer cabinet.
Do not store food or any other items inside the oven.
Make sure the utensil does not touch the interior walls during cooking.
Only allow children to use the oven without supervision when adequate instructions have been given so that
the child is able to use the oven in a safe way and understands the hazards of improper use.
This appliance is not intended for use by young children or infirm persons without supervision.
Young children should be supervised to ensure that they do not play with the appliance.
2
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SPECIAL NOTES
DO
DON’T
Eggs, fruits,
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
* Exceed maximum time on popcorn
popping to slow to 1-2 seconds.
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
absorbing material such as food or wa-
ter) in the oven cavity.
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 X.
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
* Use too much.
* Shield food close to cavity walls.
Sparking can damage the cavity.
keep clear of cavity walls.
* 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) Roller stay
3) Operation manual and Cook book
3. Place the roller stay in the coupling on the oven floor, then place the turntable on to the roller stay, ensuring
it is located firmly. Refer to OVEN DIAGRAM below. NEVER operate the oven without the roller stay and
turntable.
4. The oven should not be installed in any area where 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. When
mounting on bench top : Allow at least 15cm on the top, 10cm on the both sides and 5cm at the rear of the
oven for adequate air circulation.
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or
personal injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage must be single phase 230 – 240V, 50Hz.
6. This appliance must be earthed.
7. Operate the oven from a general purpose domestic outlet.
If a generator is used, do not operate the oven with non-sinusoidal outputs.
8. Building the oven into the wall. A Sharp built-in kit model number RK-J31W is available which enables the
microwave oven to be integrated within a kitchen, the kit is available from your retailer. 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.
OVEN DIAGRAM
A
6
B
F
2
:
9
3
C
D
7
1
5
84
E
4
1. Door open button
2. Oven lamp
3. Door hinges
4. Door safety latches
5. See through door
9. Touch control panel
10. Liquid crystal display
11. Ventilation openings
12. Power supply cord
13. Turntable
6. Door seals and sealing surfaces
7. Coupling
14. Roller stay
15. Rating label
8. Waveguide cover (Do not remove)
16. Menu label
4
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OPERATION OF TOUCH CONTROL PANEL
The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control panel.
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.
Control Panel Display
Indicator
Touch Control Panel Layout
1
2
3
6
8
4
5
7
9
11
13
10
12
1. EXPRESS MENUS PADS
Press to select "Express Menus"
menus.
2. SENSOR COOK PADS
PresstoselectSensorCookmenus.
7. MORE, LESS PADS
11. TIMER/CLOCK PAD
Press to set Timer and Clock.
12. STOP/CLEAR PAD
Press to increase/decrease the
time in one minute increments dur-
ing cooking or to alter the cooking
result for the automatic operations.
Press to clear during programming.
Pressoncetostopoperationofoven
during cooking; press twice to can-
cel cooking programme.
8. HELP PAD
3. SENSOR REHEAT PAD
Press to select a reheat menu.
Presstoselectautostart, childlock,
demonstration modes or info on
pads.
Press to get cooking information.
9. NUMBER PADS
Press to enter cooking times, clock
time, weight or quantity of food.
10. POWER LEVEL PAD
Press to select microwave power
setting.
13. INSTANT COOK/START PAD
Press once to cook for 1 minute on
HIGH or increase by 1 minute mul-
tiples each time this pad is pressed
during cooking. Press to start oven
after setting programmes.
4. EASY DEFROST PAD
Press to defrost frozen food by en-
tering quantity.
5. QUICK AND EASY PAD
Press to select Quick and Easy
menus.
6. SLOW COOK PAD
Press to cook slowly and for a long-
er time.
Ifnotpressed, HIGHisautomatical-
ly selected.
5
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BEFORE OPERATING
* This oven is preset with the INFORMATION GUIDE.
To assist you in operating your oven, useful information will appear on the display.
In this manual, the display information guide is abbreviated.
Getting Started
Step
Procedure
Pad Order
Display
Plug the oven into a power point and switch
on the power.
Ensure the oven door is closed.
MICRO-WAVE, OVEN will
be displayed repeatedly.
1
Press the STOP/CLEAR pad so that the
oven beeps.
STOP
CLEAR
:
12345678
2
Only the dots will remain.
Clock Setting
* To enter the present time of day 11:34 (AM or PM).
Step
Procedure
Pad Order
Display
Press the CLOCK pad twice.
TIMER
CLOCK
ENTER
TIME
1
x 2
Enter the correct time of day by pressing
the numbers in sequence.
11:34
12345678
2
3
The dots (:) will flash on and
off.
Press the CLOCK pad again.
TIMER
CLOCK
11:34
12345678
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 you wish to know the time of day during the cooking or timer mode, press the CLOCK pad. As long as your
finger is pressing the CLOCK pad, the time of day will be displayed.
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.
6
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MANUAL OPERATIONS
Microwave Time Cooking
This is a manual cooking feature, first enter the cooking time then the power level.
There are five different power levels. You can programme up to 99 minutes, 99 seconds.
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Power level
M•LOW
30%
M•HIGH
70%
LOW
10%
MEDIUM
50%
HIGH
100%
Approximatepercentageof
microwave power
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Cakes
Muffins
Slices
Examples of foods typical-
ly cooked on different mi-
crowave power levels
Keeping food
warm
Defrost
Softening
butter
Fruits
Vegetables
Rice/Pasta
Casseroles
Seafood
–
This variable cooking control allows you to select the rate of microwave cooking.
If a power level is not selected, then HIGH power is automatically used.
*Suppose you want to cook for 10 minutes on HIGH power.
Step
Procedure
Pad Order
Display
1000
Enter desired cooking time.
12345678
1
Press the INSTANT COOK/START pad.
INSTANT COOK
START
1000
12345678
2
The timer begins to count
down.
To lower the power press the POWER LEVEL pad once. Note the display will indicate “HIGH”. To lower to
“M•HIGH” press the POWER LEVEL pad again. Repeat as necessary to select “MEDIUM”, “M•LOW” or “LOW”
power levels.
* Suppose you want to cook Fish Fillets for 10 minutes on MEDIUM power.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1000
12345678
MEDIUM
1
Select power level by pressing the POWER
LEVEL pad as required (for MEDIUM press
three times).
POWER
LEVEL
2
3
x 3
Press the INSTANT COOK/START pad.
INSTANT COOK
START
1000
12345678
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.
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.
If more than 40 minutes is entered on HIGH power, the microwave power will be reduced after 40 minutes to
avoid overheating.
7
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Sequence Cooking
Your oven can be programmed with up to 3 automatic cooking sequences, automatically switching from one
variable power setting to the next.
* Suppose you want to cook for 10 minutes on MEDIUM followed by 5 minutes on HIGH.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1000
12345678
MEDIUM
1
Select desired power level by pressing the
POWER LEVEL pad (for MEDIUM press
three times).
POWER
LEVEL
2
3
x 3
For second sequence, enter desired time
for cooking time.
Ifpowerisnotselectedtheovenwilloperate
at HIGH power.
500
Press the INSTANT COOK/START pad.
INSTANT COOK
START
1000
12345678
The timer begins to count
down to zero. When it
reaches zero,
4
500
the second sequence will
appear and the timer will
begincountingdowntozero
again.
Instant Cook™
For your convenience SHARP’s Instant Cook allows you to easily cook for 1 minute on HIGH power.
Step
Procedure
Pad Order
Display
INSTANT COOK
START
Press the INSTANT COOK/START pad.
Within 3 minutes of closing the door.
100
12345678
1
The timer begins to count
down.
Press the INSTANT COOK/START pad until desired time is displayed.
Each time the pad is pressed, the cooking time is increased by 1 minute.
8
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Slow Cook
The SLOW COOK setting is designed for foods which require longer cooking time. For
example, stewing, braising. The maximum cooking time that can be programmed is 2 hours.
* To cook on SLOW COOK for 1 hour 30 minutes.
Step
Procedure
Display
Pad Order
Press the SLOW COOK pad.
ENTER
COOKING
TIME
SLOW
COOK
1
Enter desired cooking time.
1H30
12345678
2
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
SENSOR
COOKING
* When the sensor detects the vapour
fromthefood,theprogrammedcook-
ing time will appear.
1H30
12345678
3
The cooking time will begin counting
down.
NOTE 1. After oven is plugged in, wait 2 minutes before using SLOW COOK.
2. ERROR will be displayed if :
(a) the oven door is opened or the STOP/CLEAR pad is pressed before the cooking time is
displayed.
Toclear, presstheSTOP/CLEARpadandcookmanuallyusingMEDIUMsetting.Checkthefood
several times during cooking.
(b) more than the maximum cooking time is programmed when the INSTANT COOK/START pad
is pressed.
To clear, press the STOP/CLEAR pad and reprogramme.
3. If you need to check the cooking result while the timer is counting down, you can open the oven door
by pressing the STOP/CLEAR pad once, then check and stir. After that close the door and press the
INSTANT COOK/START pad to resume cooking.
SPECIAL NOTES ON SLOW COOKING
For better cooking result, always try to:
1. Cut the ingredients into smaller pieces.
2. Addinadequateliquidmedium(eg: water, sauce)andtrytosubmergetheingredientsintotheliquidmedium
in order to avoid scorching. This is especially important when stewing or making soup.
3. Do not add too much seasoning or salt at the initial stage of cooking. Try to add (especially salt) midway
through the cooking cycle.
4. Cook with the casserole lid on.
5. Stir and stand for 10 minutes after cooking.
9
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AUTOMATIC OPERATIONS
Notes for Automatic Operations
1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth
or paper towel prior to cooking on SENSOR REHEAT or SENSOR COOK.
2. After oven is plugged in, wait 2 minutes before using SENSOR REHEAT or SENSOR COOK.
3. ERROR will be displayed if:
(a) more or less than the quantity or weight of foods suggested in the EXPRESS COOK MENU GUIDE or
EASY DEFROST MENU GUIDE is programmed when the INSTANT COOK/START pad is pressed.
To clear, press the STOP/CLEAR pad and reprogramme.
(b) the door is opened or the STOP/CLEAR pad is pressed before the cooking time is displayed.
To clear, press the STOP/CLEAR pad and cook manually. Refer to manual cooking charts in RECIPES
section.
4. When using the automatic features, carefully follow the instructions provided in each MENU GUIDE to
achieve the best result.
If the instructions are not followed carefully, the food may be overcooked or undercooked or ERROR may
be displayed.
5. When cooking small quantities of food on SENSOR REHEAT or SENSOR COOK, the food may be cooked
without displaying any remaining cooking time or requiring any operations during the cooking.
6. To defrost foods above or below the weights allowed on the EXPRESS DEFROST MENU GUIDE, use
EASY DEFROST or defrost manually.
7. 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.
8. 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.
9. To change the final cooking or defrosting result from the standard setting, press the MORE or LESS pad
prior to pressing each automatic operation pad. See pages 19 - 20.
10. The final 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.
Sensor Reheat
1.Dinner Plate
2.Casserole
3.Soup
4.Pizza
5.Rice
6.Pie
Press to reheat 6 popular menus.
Follow the instructions provided in SENSOR
REHEAT MENU GUIDE on page D, Eof the
cooking guides.
* Suppose you want to reheat 4 cups of soup.
Step
Procedure
Pad Order
Display
SOUP
Press the SENSOR REHEAT pad untill
the desired menu is displayed (for soup
press three times).
1
x 3
Press the INSTANT COOK/START pad .
SENSOR
REHEAT
SOUP
2
*When the sensor detects the vapour
from the food, the remaining reheating
time will appear.
240
12345678
(eg. remaining reheating time is approxi-
mately 2 min. 40 sec.)
The timer begins to count down.
Whenthecookingtimereacheszero,
STIR, ENJOY YOUR, SOUP will be
displayed.
You can get a cooking hint whenever HELP is lit in the display. See page 19.
10
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Express Menus
EXPRESS MENUS will automatically compute the power level and cooking time. EXPRESS MENUS has 3
categories.
Express Defrost
1.Fish Fillets
2.Chicken Fillets
3.Sausages /
Minced Meat
EXPRESS DEFROST rapidly defrosts 0.5 kg of specific
Meat.
Follow the instructions provided in the EXPRESS
DEFROST MENU GUIDE on page 8of the cooking
guides.
* Suppose you want to defrost 0.5 kg of Chicken Fillets.
Step
Procedure
Pad Order
Display
05 KG
Press the EXPRESS DEFROST pad
until the desired menu is displayed
(for Chicken Fillets press twice).
CHICKEN
FILLETS
EXPRESS
DEFROST
x 2
If you require a cooking hint, press the
HELP pad.
CHICKEN
FILLETS
05 KG
HELP
1
PULL
APART
PIECES
12345678
PLACE ON
DEFROST
RACK
INSTANT COOK
START
230
DEFROST
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop TURN CHICKEN OVER, SEP-
ARATE INTO, PIECES will be dis-
played repeatedly.
2
3
Open the door. Turn meat over and
separate into pieces. Close the door.
PRESS START will be displayed.
INSTANT COOK
START
Press the INSTANT COOK/START
pad.
100
DEFROST
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
4
STAND COVERED, 5 MIN FOIL will
be displayed repeatedly.
You can get a cooking hint whenever HELP is lit in the display. See page 19.
11
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Express Cook
1.Roast Beef Chilled
EXPRESS COOK allows you to cook 3 popular menus chilled or
frozen. To select a menu, press the desired EXPRESS COOK pad
until the menu of your choice is displayed. Then enter the desired
weight using the NUMBER pads. Follow the instructions provided
in the EXPRESS COOK MENU GUIDE on pages 6and 7of the
cooking guides.
2.Roast Beef Frozen
3.Roast Lamb Chilled
4.Roast Lamb Frozen
5.Roast Chicken Chilled
6.Roast Chicken Frozen
* Suppose you want to use Express Cook to cook 1.0 kg Roast Beef Chilled (Med.).
Step
Procedure
Pad Order
Display
Press EXPRESS COOK pad once to
cook Roast Beef Chilled.
CHILLED ROAST
12345678 12345678
BEEF
EXPRESS
COOK
1
x 1
Press number pads to enter weight.
10 KG
If you require a cooking hint, press the
HELP pad.
05-30 KG
ROAST
USE
NETTED
HELP
PLACE ON
RACK IN
2
12345678
BEEF
CASSE-
ROLE
DISH
SHIELD
EDGES
WITH
FOIL
INSTANT COOK
START
2050
12345678
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop TURN BEEF, OVER will be
displayed repeatedly.
3
Open the door. Turn over meat.
Close the door.
PRESS START will be displayed.
4
5
INSTANT COOK
START
1025
12345678
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
STAND COVERED, 5-15 MIN FOIL,
ENJOY YOUR, BEEF will be dis-
played repeatedly.
You can get a cooking hint whenever HELP is lit in the display. See page 19.
12
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Express Meal
1.Pasta Dish
2.Risotto
3.Casserole
Express Meal allows you to cook 3 popular menus.
Follow the instructions provided in the EXPRESS
MEAL RECIPES on pages 3- 5of the cooking
guides.
* Suppose you want to cook Pasta Napolitana (Pasta Dish).
Step
Procedure
Pad Order
Display
Press EXPRESS MEAL pad once to
cook Pasta Dish.
PASTA
12345678
DISH
EXPRESS
MEAL
x 1
1
If you require a cooking hint, press the
HELP pad.
REFER TO IN
12345678 12345678
RECIPE MANUAL
HELP
INSTANT COOK
START
2600
12345678
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop STIR will be displayed.
2
3
Open the door. Stir. Close the door.
PRESS START will be displayed.
INSTANT COOK
START
Press the INSTANT COOK/START
pad.
1300
12345678
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
4
STIR THEN, STAND COVERED, 3
MIN, ENJOY YOUR, PASTA DISH
will be displayed repeatedly.
You can get a cooking hint whenever HELP is lit in the display. See page 19.
13
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Sensor Cook
VEGETABLES
1.Fresh-Hard
2.Fresh-Soft
3.Frozen
4.Jacket Potato
5.Fresh Soup
RICE/PASTA
1.White Rice
2.Dry Pasta
3.Fresh Pasta
4.Instant Noodles
5.Frozen Pasta
6.Porridge
DESSERTS
1.Cake
2.Stewed Fruit
3.Pudding
4.Crunch
5.Muesli Delight
SENSOR COOK will automatically compute the power level and cooking time. SENSOR COOK has 3
categories. To select a menu, press the desired SENSOR COOK pad until the menu of your choice is
displayed. Follow the instructions provided in the SENSOR COOK MENU GUIDE or SENSOR COOK
RECIPES on pages 9- Cof the cooking guide.
* Suppose you want to use Sensor Cook to cook 2 cups of White Rice.
Step
Procedure
Pad Order
Display
WHITE
Press RICE/PASTApadoncetocook
White Rice.
RICE/PASTA
RICE
x 1
1
Ifyourequireacookinghint, pressthe
HELP pad.
DO NOT
COVER
1/2-4
CUPS
HELP
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
WHITE
RICE
SENSOR
COOKING
* When the sensor detects the va-
pour from the food, the remaining
cooking time will appear.
1327
12345678
2
(eg. remaining cooking time is ap-
proximately 13 min. 27 sec.)
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. STIR will be displayed.
PRESS START will be displayed.
Open the door. Stir the rice. Close the
door.
3
4
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
820
12345678
The cooking time willl begin counting
to zero, when it reaches zero, the
oven will "beep".
STAND 3-5 MIN, THEN STIR,
ENJOY YOUR, RICE will be dis-
played repeatedly.
You can get a cooking hint whenever HELP is lit in the display. See page 19.
14
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Quick and Easy
1.San Choy Bau
QUICK AND EASY allows you to cook 6 popular
recipes. Follow the instructions provided in the
QUICK AND EASY RECIPES on pages F- Gof
the cooking guides.
2.Chicken Caesar Salad
3.Asian Greens
4.Garlic Prawns
5.Nachos
6.Pecan Fudge
* Suppose you want to cook Chicken Caesar Salad.
Step
Procedure
Pad Order
Display
Press the QUICK AND EASY pad
until the desired menu is displayed
(for Chicken Caesar Salad press twice).
SALAD
CHICKEN
CAESAR
QUICK &
EASY
1
x 2
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
600
12345678
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. TURN CHICKEN, OVER will be
displayed repeatedly.
2
3
4
Open the door. Turn chicken over.
Close the door.
PRESS START will be displayed.
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
400
12345678
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. REMOVE CHICKEN ADD BA-
CON will be displayed repeatedly.
Open the door. Remove the chicken.
And place the bacon directly on the
turntable. Close the door.
PRESS START will be displayed.
5
6
INSTANT COOK
START
Press the INSTANT COOK/START
pad.
200
12345678
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
ADD CHICKEN, AND BACON, TO
SALAD, INGREDIENTS, AND STIR,
ENJOY YOUR, CAESAR SALAD will
be displayed repeatedly.
You can get a cooking hint whenever HELP is lit in the display. See page 19.
15
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Easy Defrost
1.Minced Meat
EASY DEFROST will automatically compute the microwave
power and defrosting time.
Follow the instructions provided in the EASY DEFROST MENU
GUIDE on page Hof the cooking guides.
2.Steak / Chops
3.Chicken Pieces
4.Poultry
5.Roast Meat
6.Bread
* Suppose you want to defrost 2.0 kg of Poultry.
Step
Procedure
Pad Order
Display
Press the EASY DEFROST pad until the
desired menu is displayed (for Poultry
press four times).
POULTRY
EASY
DEFROST
1
x 4
Press number pads to enter weight.
20 KG
12345678
2
3
Press the INSTANT COOK/START pad.
INSTANT COOK
START
3310
DEFROST
The cooking time will begin count-
ing down. The oven will “beep” 4
times and will stop. TURN, POUL-
TRY OVER, SHIELD WARM,
PORTION will be displayed re-
peatedly.
Open the door. Turn over meat.
Close the door.
PRESS START will be displayed.
4
5
INSTANT COOK
START
750
DEFROST
PresstheINSTANTCOOK/STARTpad.
The cooking time will begin count-
ing to zero, when it reaches zero,
the oven will “beep”.
STAND COVERED, 5-50 MIN FOIL
will be displayed repeatedly.
You can get a cooking hint whenever HELP is lit in the display. See page 19.
16
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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 on MEDIUM at 4:30 in the afternoon.
(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 PRESS
PADS
1
DESIRED
PAD
Press the number 1 pad.
AUTO
START
ENTER
START
TIME
2
3
Enter the desired start time.
4:30
12345678
The dots (:) will flash on and off.
Press the CLOCK pad.
4:30
TIMER
4
5
12345678
CLOCK
Enter the desired cooking time.
2000
12345678
Select power level by pressing the
POWER LEVEL pad as required.
(for MEDIUM press three times)
MEDIUM
POWER
LEVEL
6
x 3
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
AUTO
START
4:30
ON123456
The oven will start cooking at 4:30 P.M.
7
2000
12345678
Thetimerbeginstocountdown.When
the timer reaches zero, all indicators
will go off and the oven will "beep".
END will appear in the display.
To check the current time, simply press the CLOCK pad, the time will be displayed.
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 6.
17
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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.
CHILD
LOCK
2
Press the INSTANT COOK/START
pad.
LOCK
INSTANT COOK
START
3
Thetimeofdaywillappearinthedisplay.
The control panel is now locked, each time a pad is pressed, the display will show "LOCK".
* To unlock the control panel.
After step 2 for Child Lock.
Step
Procedure
Pad Order
Display
Press the STOP/CLEAR pad.
STOP
CLEAR
LOCK
OFF
3
The time of day will appear in the
display. 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.
DEMO
MODE
2
DEMO
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
3
Then DEMO, MICROWAVE, OVEN
will appear repeatedly.
Cooking operations can now be demonstrated with no power in the oven.
* Suppose you demonstrate Instant Cook.
Step
Procedure
Pad Order
Display
Press the INSTANT COOK/START
pad.
100
12345678
INSTANT COOK
START
1
The cooking time will begin counting
down to zero at ten times the speed.
When the timer reaches zero,
END will appear in the display.
18
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* To cancel the Demonstration Mode.
After step 2 for Demonstration Mode.
Step
Procedure
Pad Order
Display
DEMO
Press the STOP/CLEAR pad.
STOP
CLEAR
OFF
3
Thetimeofdaywillappearinthedisplay.
Info on Pads
Each pad has a useful guide.
* To get the guide for VEGETABLES pad. After step 1 for Auto Start.
Step
Procedure
Pad Order
Display
Press the VEGETABLES pad.
PRESS TO 1-5
SELECT
VEGETABLES
PRESET
2
VEGE-
TABLE
MENUS
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.
19
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Less/More Setting
The cooking times programmed into the automatic menus are
tailored to the most popular tastes. To adjust the cooking time to
your individual preference use 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
– SENSOR REHEAT
– EXPRESS MENUS
– SENSOR COOK
– QUICK AND EASY
– EASY DEFROST
* Suppose you want to defrost 2.0 kg Poultry (Easy Defrost) for longer than the standard setting.
Step
Procedure
Pad Order
MORE
Display
MORE
Press the MORE pad.
1
Press EASY DEFROST pad 4 times
to defrost Poultry.
POULTRY
EASY
DEFROST
2
3
4
x 4
Press number pads to enter weight.
20 KG
MORE5678
Press the INSTANT COOK/START
pad.
INSTANT COOK
START
3629
DEFROST
For EXPRESS DEFROST and EXPRESS MEAL of EXPRESS MENUS, QUICK AND EASY, SENSOR REHEAT
or SENSOR COOK select the menu using the desired pad instead of the EASY DEFROST pad, and go to step 4.
Increasing or Decreasing Time During A Cooking Programme
Microwave 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 on MEDIUM cooking.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
500
1
Select power level by pressing the POWER
LEVEL pad as required.
(for MEDIUM press 3 times)
MEDIUM
POWER
LEVEL
2
3
x 3
INSTANT COOK
START
Press the INSTANT COOK/START pad.
500
The timer starts to count down.
130
12345678
Press the MORE pad twice to increase time
by 2 minutes.
330
12345678
MORE
4
x 2
20
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Timer
Use this feature as a general purpose timer. Examples include:
timing boiled eggs cooked on the stove top.
timing the recommended standing time of food.
Youcanenteranytimeupto99minutes,99seconds.Ifyouwanttocancelthetimerduringthecountdownphase
simply press STOP/CLEAR and the display will return to the time of day.
* Suppose you want to set the timer for 3 minutes to boil an egg on the stove top:
Step
Procedure
Pad Order
Display
TIMER
CLOCK
Press the TIMER pad once.
KITCHEN
TIMER
ENTER
TIME
1
x 1
300
Enter desired time.
12345678
2
Once the egg has come to the boil in the saucepan you can start the timer.
Press the INSTANT COOK/START
pad .
INSTANT COOK
START
300
12345678
The timer begins to count down.
When the timer reaches zero, the
oven will "beep". END will appear in
the display.
3
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 in the display 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.
21
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CARE AND CLEANING
Disconnect the power supply cord before cleaning or leave the door open to inactivate the oven.
CLEAN THE OVEN AT REGULAR INTERVALS - Keep the oven clean, or it could lead to deterioration of the
surface. This could adversely affect the life of the appliance and possibly result in a hazardous situation.
Exterior:
The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of
harsh abrasive cleaners.
Door:
Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to
remove any spills or spatters. Do not use abrasive cleaners.
Touch Control Panel:
Wipe the panel with a cloth dampened slightly with water only.
Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.
Interior walls:
To clean the interior surfaces, wipe with a soft cloth and warm water for hygienic reasons. After use wipe
the waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes
may overheat and begin to smoke or catch fire. Do not remove the waveguide cover. DO NOT USE A
COMMERCIAL OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON
ANY PART OF YOUR MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY
PART OF YOUR OVEN.
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.
Turntable/Roller Stay:
Wash with mild soapy water and dry thoroughly.
SERVICE CALL CHECK
Please check the following before calling for service:
1. Does the display light up?
2. When the door is opened, does the oven lamp come on?
YES _______ NO _______
YES _______ NO _______
3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Oven
lamp should go off if door is closed properly. Press the INSTANT COOK/START pad once.
A. Does the oven lamp come on?
B. Does the cooling fan work?
YES _______ NO _______
YES _______ NO _______
(Put your hand over the rear ventilation openings.)
C. Does the turntable rotate?
YES _______ NO _______
(The turntable can rotate clockwise or counterclockwise. This is quite normal.)
D. After one minute, did an audible signal sound and COOK
indicator go off?
E. Is the water inside the oven hot?
YES _______ NO _______
YES _______ NO _______
If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter
box.
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE
APPROVED BY SHARP.
NOTE: 1. If time in the display is counting down rapidly, check Demonstration Mode. (See page18 for detail.)
2. If you cook the food over 40 minutes on HIGH, the microwave power will be automatically reduced
to avoid overcooking.
SPECIFICATIONS
AC Line Voltage:
AC Power Required:
Output Power:
Single phase 230–240V, 50Hz
1.67 kW
1200 W* (IEC test procedure)
2450 MHz (Class B/Group 2)**
520mm(W) x 310mm(H) x 447mm(D)
Turntable (ø320mm tray) system
Approx. 16 kg
Microwave Frequency:
Outside Dimensions:
Cooking Uniformity:
Weight:
* When tested in accordance with AS/NZS 2895.1.1995
** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International
Standard CISPR11.
22
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COOKING GUIDES
CONTENTS COOKING GUIDE
HELPFUL
HINTS
COOKWARE AND EXPRESS MENUS SENSOR COOK
QUICK AND
SENSOR INSTANT
REHEAT MENU
EASY DEFROST
MENU GUIDE
18
RECIPES
19 – 37
UTENSIL GUIDE
MENU GUIDE
MENU GUIDE
EASY RECIPES
GUIDE
1
2
3 – 8
9 – 13
14 – 15
16 – 17
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HELPFUL HINTS
1. THE ARRANGEMENT
2. TURNING
Arrange foods carefully. Place thickest areas toward outside of dish.
Foods such as poultry and joints of meat should be turned over after half the
cooking time.
4. PIERCING
3. COVERING
Cover foods in the microwave if you would normally cover the food in your
ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casse-
roles, or when Reheating.
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to
allow steam to escape.
Use to cover foods:
TOMATO
EGG
6. STANDING TIME
LID
PLASTIC WRAP
PAPER TOWEL
5. SHIELDING
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.
Shield using small pieces of aluminium foil to shield thin areas of meat, fish
and poultry or edges of cakes to prevent overcooking.
8. SIZE
Small pieces cook faster than large ones. To speed up cooking, cut pieces
smaller than 5 cm so microwaves can penetrate to the center from all sides.
For even cooking, make all the pieces the same size.
7. STIRRING
FISH
CHICKEN
Stir foods from the outside to the center of the dish, once or twice during
cooking if possible.
Eg. Casseroles and Sauces.
10. FAT AND BONE
9. DENSITY
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.
Large fatty areas or excess drippings in dish attract energy away from meat,
and slows cooking. Center bones do not affect cooking, but bone on the side
of meat conducts heat to the areas next to it.
Thedepthtowhichmicrowavespenetratefoodvariesdependingonthefood's
density. Porous foods like minced beef or mashed potatoes microwave faster
than dense ones like steak or whole potatoes.
11. STARTING TEMPERATURE
12. QUANTITY
Frozen or refrigerated foods take longer to heat than food at room tempera-
ture. Cooking times in this book are based on normal storage temperatures.
Since rooms, refrigerators and freezers differ in temperature, check cooking
result at the minimum time.
Microwave cooking times are directly related to the amount of food in the
oven. Because energy is absorbed by the food itself, one potato or a single
piece of chicken cooks rapidly. When the energy is divided among several
items, cooking takes more time.
14. GENERAL
13.CONDENSATION
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.
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.
1
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COOKWARE AND UTENSIL GUIDE
Utensil
Use
Advice
GLASSWARE/CERAMIC
(HEAT RESISTANT)
YES
GLASSWARE
• Ordinary glass is not suitable for cooking but may be used for short periods for heating foods.
CERAMIC
• Most ovenproof china, and ceramics, are suited.
• Avoid dishes that are decorated with gold or silver leaf.
• Avoid using antique pottery.
• If unsure, check with the manufacturer.
METAL COOKWARE
NO
• Metal cookware should be avoided when cooking in the microwave oven.
• Microwave energy is reflected by metal.
PLASTIC WRAP/
OVEN BAGS
YES
• Plastic wrap can be used to cover food.
• Some shrinkage of the wrap may occur, over an extended cooking time.
• When removing wrap, lift it in such a way to avoid steam burns.
• Do not tie oven bags with metal twist ties, substitute with string.
• For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.
MICROWAVE
SAFE ONLY
ALUMINIUM FOIL
STRAW AND WOOD
PAPER
FOR
SHIELDING
• Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.
• Remove food in foil trays, if possible, and place in a microwave safe dish.
• If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.
NO
• Excessive over heating of these materials may cause a fire in the microwave oven.
YES
• Paper towels and waxed paper are suitable to use to prevent splatters.
• These are suitable for use when reheating foods or for short cooking times.
PLASTIC COOKWARE
MICROWAVE SAFE
YES
YES
• Ideal for cooking, reheating and defrosting.
• Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.
BROWNING DISH
• Ensure that the preheating time of the dish is not exceeded.
• Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.
THERMOMETERS
• MICROWAVE SAFE
• CONVENTIONAL
YES
NO
2
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EXPRESS MENUS MENU GUIDE
The final 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.
EXPRESS MEAL RECIPES
PASTA DISH
Pasta Bolognaise
Spaghetti Marinara
250 g lean mince meat
1 400g can chopped tomatoes
2 tablespoons tomato paste
1 clove garlic, crushed
1/2 cup green onions, finely sliced
250 g seafood marinara mix (chilled)
1 teaspoon sugar
1/2 cup green onions, finely sliced
1 cup mushroom, finely sliced
1 clove garlic, crushed
1 400g can chopped tomatoes
1/2 cup tomato paste
500 ml beef stock
500 ml chicken stock
1/2 cup dry red wine
1/2 cup dry white wine
1 bay leaf
300 g dried spaghetti, snapped in half
1 tablespoon dried mixed herbs
300 g dried pasta
salt and pepper to taste
1/2 teaspoon sugar
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Cover with a lid and place on turntable.
3. Cook on EXPRESS MEAL "PASTA DISH"
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand covered for 3 mins.
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Cover with a lid and place on turntable.
3. Cook on EXPRESS MEAL "PASTA DISH"
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand covered for 3 mins.
Pasta Napolitana
1 400g can chopped tomatoes
2 tablespoons tomato paste
1 clove garlic, crushed
1/2 cup green onions, finely sliced
1 teaspoon sugar
500 ml hot water
1 teaspoon gourmet vegetable stock (Vegeta)
300 g dried pasta
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Cover with a lid and place on turntable.
3. Cook on EXPRESS MEAL "PASTA DISH"
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand covered for 3 mins.
3
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EXPRESS MEAL RECIPES
RISOTTO
Beef and Mushroom
Chicken Risotto
250 g beef fillet, cubed or use veal
1 cup mushrooms, finely sliced
1/2 cup green onions, finely sliced
1 cup arborio rice
1 tablespoon tomato paste
1/2 cup dry white wine
250 g cooked chicken, chopped
1/2 cup green onions, finely sliced
2 cups assorted finely chopped vegetables
(eg. carrot, zucchini, mushroom, corn)
1 cup arborio rice
1/2 cup dry white wine
2 1/2 cups chicken stock
2 1/2 cups of chicken stock
1 bay leaf
salt and pepper to taste
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins.
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins. Serve with parmesan cheese.
Seafood Risotto
300 g seafood marinara mix (chilled)
1 clove garlic, crushed
1/2 cup green onions, finely sliced
1 cup arborio rice
1/2 cup dry white wine
2 plum tomatoes, chopped
2 tablespoons tomato paste
2 1/2 cups of stock (fish or chicken)
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins.
4
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EXPRESS MEAL RECIPES
CASSEROLE
Beef Casserole
Springtime Lamb Casserole
500 g rump or blade steak, cut into strips
2 tablespoons flour
500 g lamb, cubed
1 packet French onion soup mix
1/2 cup green onions, finely sliced
2 cups mushroom, finely sliced
1/4 cup red wine
1 tablespoon flour
3 green onions, quartered
2 carrots, finely sliced
2 sticks celery, finely sliced
1 1/2 cups beef stock
1 tablespoon cream
2 tablespoons tomato paste
1 bay leaf
1 can 310 g corn
1 1/2 cups chicken stock
2 teaspoons fresh parsley or 1 teaspoon dried parsley
1 sprig of fresh rosemary or 1 teaspoon dried rosemary
salt and pepper to taste
1 sprig of rosemary
salt and pepper to taste
1. In a freezer bag add flour and beef, and toss until the beef is evenly coated.
2. Add all ingredients including the beef to a 3 litre casserole dish (Corning ware®) and mix
well.
3. Cover with a lid and place on turntable.
4. Cook on EXPRESS MEAL "CASSEROLE".
1. In a freezer bag add flour, French onion soup and lamb, and toss until the lamb is evenly
coated.
2. Add all ingredients including the lamb to a 3 litre casserole dish (Corning ware®) and mix
well.
5. When oven stops with STIR displayed, stir and continue cooking.
6. After cooking, stir and stand covered for 3 mins.
3. Cover with a lid and place on turntable.
4. Cook on EXPRESS MEAL "CASSEROLE".
5. When oven stops with STIR displayed, stir and continue cooking.
6. After cooking, stir and stand covered for 3 mins.
Chicken Casserole
500 g chicken breast, cut into strips
2 tablespoons flour
1/2 cup green onions, finely sliced
1 clove garlic, crushed
1 stick celery, finely sliced
2 cups mushroom, sliced
1/2 cup dry white wine
1 400g can chopped tomatoes
1 teaspoon dried oregano
1 sprig rosemary
salt and pepper to taste
1. In a freezer bag add flour and chicken, and toss until the chicken is evenly coated.
2. Add all ingredients including the chicken to a 3 litre casserole dish (Corning ware
®) and mix well.
3. Cover with a lid and place on turntable.
4. Cook on EXPRESS MEAL "CASSEROLE".
5. When oven stops with STIR displayed, stir and continue cooking.
6. After cooking, stir and stand covered for 3 mins.
5
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When you cook the following menus with EXPRESS MENUS, press the EXPRESS COOK pad until the
desired menu appears in the display.
EXPRESS COOK MENU GUIDE
Initial
Temperature
(approx.)
Standing
No.
Menu
Procedure
Weight
Range
Time
(minutes)
Roast Beef Chilled
0.5-3.0 kg
• Use netted roast beef.
5-15
+3°C
• Shield edges.
Refrigerated
* You can select desired cooking result.
• Place fat side down on a roasting rack in a casserole dish.
• When oven stops and TURN BEEF, OVER is displayed, turn beef over and
continue cooking.
1
MORE
STD
- Well done
- Medium
• After cooking, stand covered with aluminium foil.
Roast Beef Frozen
0.5-3.0 kg
• Use netted roast beef.
• Shield edges.
• Place fat side up on a roasting rack in a casserole dish.
• WhenovenstopsandTURNBEEF, OVERisdisplayed, turnbeefoverandshield
warm areas. Then continue cooking.
-18°C
Frozen
5-15
* You can select desired cooking result.
MORE
STD
- Well done
- Medium
2
• When oven stops again and TURN BEEF, OVER is displayed, turn beef over and
continue cooking.
• After cooking, stand covered with aluminium foil.
+3°C
Refrigerated
Roast Lamb Chilled
• Place fat side down on a roasting rack in a casserole dish and season.
• Cover loosely with paper towel.
• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
5-15
5-15
0.5-2.5 kg
0.5-2.5 kg
* You can select desired cooking result.
MORE - Well done
3
4
STD
- Medium
-18°C
Roast Lamb Frozen
• Place fat side up on a roasting rack in a casserole dish.
Frozen
• When oven stops and TURN LAMB OVER COVER WITH PAPER TOWEL is
displayed, turn lamb over and cover loosely with paper towel, and season.
• When oven stops again and TURN LAMB, OVER is displayed, turn lamb over.
• Cover loosely with paper towel, and continue cooking.
* You can select desired cooking result.
MORE - Well done
STD
- Medium
• After cooking, stand covered with aluminium foil.
NOTE : When purchasing Roast Beef,ensure that it is netted by the butcher.
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EXPRESS COOK MENU GUIDE
Initial
Temperature
(approx.)
Standing
Time
(minutes)
No.
Menu
Procedure
Weight
Range
Roast Chicken Chilled
• Season with season salt or as desired.
1.0-2.5 kg
5-15
+3°C
• Place breast side down on a roasting rack in a casserole dish.
• Cover loosely with paper towel.
Refrigerated
• When oven stops and TURN CHICKEN, OVER is displayed, turn chicken over
and season.
5
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
Roast Chicken Frozen
• Place breast side up on a roasting rack in a casserole dish.
• When oven stops and TURN CHICKEN OVER COVER WITH PAPER TOWEL
is displayed, turn chicken over and cover loosely with paper towel, and season
with season salt or as desired.
1.0-2.5 kg
5-15
-18°C
Frozen
6
• When oven stops again and TURN CHICKEN, OVER is displayed, turn chicken
over and season.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
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When you cook the following menus with EXPRESS MENUS, press the EXPRESS
DEFROST pad until the desired menu appears in the display.
EXPRESS DEFROST MENU GUIDE
Standing
Time
(minutes)
No.
Menu
Procedure
Quantity
0.5 kg
Fish Fillets
• Place fish fillets on a defrost rack.
• Whentheovenhasstopped, turnoverandseparateintopieces. Shieldedgeswithfoilstrips.
5
1
2
• After defrost time, stand covered with aluminium foil.
0.5 kg
0.5 kg
Chicken Fillets
• Place chicken fillets on a defrost rack.
5
5
•
Whentheovenhasstopped, turnoverandseparateintopieces. Shieldedgeswithfoilstrips.
• After defrost time, stand covered with aluminium foil.
Sausages / Minced Meat
• Place sausages / minced meat on a defrost rack.
• When the oven has stopped, remove defrosted portions of mince, turn over and
separate into pieces. Shield edges with foil strips.
3
• After defrost time, stand covered with aluminium foil.
NOTE: When freezing minced meat, shape it into flat even sizes.
For fish fillets, chicken fillets and sausages freeze separately in single flat layers and if necessary separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
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SENSOR COOK MENU GUIDE
The final 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.
When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the
desired menu appears in the display.
VEGETABLES MENU GUIDE
Initial
Temperature
(approx.)
Standing
Time
(minutes)
No.
Menu
Procedure
Weight
Range
Fresh Vegetables Hard
Carrots
Potato
0.1-1.0 kg
+ 3°C
Refrigerared
• Wash the vegetables.
1-5
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
Beans
1
Broccoli
Cauliflower
Pumpkin
Fresh Vegetables Soft
Brussels Sprouts
Zucchini
Spinach
Cabbage
0.1-1.0 kg
0.1-1.0 kg
+ 3°C
Refrigerared
• Wash the vegetables.
1-5
1-5
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
2
3
Squash
Frozen Vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
–18°C
Frozen
• Before cooking, separate vegetables eg. broccoli as much as
possible.
• 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.
hard vegetables
medium vegetables
}
}
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
Green Peas
Mixed Vegetables
soft vegetables
Jacket Potato
Potato (whole)
1-8 pieces
1 piece,
+ 20°C
Room temperature
• Use washed new potatoes.
• Pierce twice with fork on each side.
3-10
(
)
approx. 180-200 g
• Place on outside of turntable.
• When oven stops and TURN POTATO, OVER is displayed, turn
potatoes over and continue cooking.
4
• After cooking, stand covered with aluminium foil.
N.B. For small quantities, the food may not require a turn over
during cooking.
9
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VEGETABLES MENU GUIDE
Initial
Temperature
(approx.)
Standing
Time
(minutes)
No.
Menu
Procedure
Weight
Range
• Combine all ingredients except cream and nutmeg in a
casserole dish and cover with plastic wrap or glass lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
• The oven will stop again and display STIR. Stir soup and
continue cooking covered.
• After cooking, stir and place in a blender or processor and
blend until smooth.
• Transfer to a serving bowl and stir in cream and nutmeg.
Season to taste.
Fresh Soup
2-12 serves
+ 20°C
Room temperature
Pumpkin Soup
Serves
2-4 serves
8-12 serves
4-6 serves 6-8 serves
Ingredients; pumpkin
2000 g
4
2 cups
2 cups
to taste
500 g
1
1/2 cup
1/2 cup
to taste
1000 g
2
1 cup
1 cup
to taste
1500 g
3
1 1/2 cups
1 1/2 cups
to taste
small onion
chicken stock
cream
nutmeg, salt, pepper
5
Potato and Leek Soup
Serves
• Combine butter, leeks, potatoes and stock in a casserole
dish. Cover with plastic wrap or a lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
• The oven will stop again and display STIR. Stir soup and
continue cooking covered.
• After cooking, stir and place in a blender or processor and
blend until smooth.
• Transfer to a serving bowl and stir in worcestershire sauce
and cream.
8-12 serves
2-4 serves
4-6 serves 6-8 serves
Ingredients; butter
leeks (sliced and washed)
potatoes, peeled and cubed
chicken stock
125 g
4
5
4 cups
2 ts
2 cups
to taste
50 g
1
2
1 cup
1/2 ts
1/2 cup
to taste
75 g
2
3
100 g
3
4
2 cups
1 ts
1 cup
to taste
3 cups
1 1/2 ts
1 1/2 cups
to taste
worcestershire sauce
cream
salt and pepper
Season to taste.
10
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When you cook the following menus with SENSOR COOK, press the RICE/PASTA pad until
the desired menu appears in the display.
RICE / PASTA / CEREAL MENU GUIDE
Initial
Temperature
(approx.)
Standing
Time
(minutes)
No.
Menu
Procedure
Weight
Range
White Rice
1/2 - 4 cups
+60°C
hot tap water or
soup stock
• Wash rice until water runs clear.
• Place into a Pyrex bowl and cover with hot tap water or soup stock.
• Cook uncovered.
3-5
®
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking stand and stir.
1
Rice
1/2 cup 1 cup 1 1/2 cups 2 cups 3 cups 4 cups
2 cups 2 1/2 cups 3 cups 4 cups 4 1/2 cups 6 cups
Hot tap water or soup
stock (1 cup=250ml)
®
• Place into a Pyrex bowl and cover with hot tap water.
• Cook uncovered.
Dry Pasta
1/2 - 4 cups
3-5
3-5
+60°C
hot tap water
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
Pasta
Hot tap water
(1 cup=250ml)
1/2 cup 1 cup 1 1/2 cups 2 cups
3
cups 4 cups
2
3
2 cups 2 1/2 cups 3 cups 4 cups 5 cups 6 cups
®
• Place into a Pyrex bowl and cover with hot tap water.
Fresh Pasta
Tortellini
Ravioli
1/2 - 4 cups
+60°C
hot tap water
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
Fettuccine
Pasta
1/2 cup 1 cup 1 1/2 cups 2 cups 3 cups 4 cups
2 cups 2 1/2 cups 3 cups 4 cups 5 cups 6 cups
Hot tap water
(1 cup=250ml)
®
Instant Noodles
1 - 2 pkts (1 pkt = approx. 85g)
1
+60°C
• Place into a Pyrex bowl and cover with hot tap water.
hot tap water
• Cook uncovered.
• When oven stops and STIR is displayed,stir and continue cooking.
• After cooking, stand and stir.
Noodles
2 pkts
1 pkt
4
5
Hot tap water
(1 cup=250ml)
4 cups
2 cups
N.B. For small quantities,the food may not require a stir during cooking.
1/2 - 4 cups
3-5
Frozen Pasta
Tortellini
Ravioli
+60°C
hot tap water
®
• Place into a Pyrex bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
Pasta
1 cup 1 1/2 cups 2 cups 3 cups 4 cups
2 1/2 cups 3 cups 4 cups 5 cups 6 cups
1/2 cup
2 cups
Hot tap water
(1 cup=250ml)
11
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RICE / PASTA / CEREAL MENU GUIDE
Initial
Temperature
(approx.)
Standing
Time
(minutes)
No.
Menu
Procedure
Weight
Range
®
Porridge
1 - 4 serves
+20°C
Room temperature
• Place into a deep Pyrex bowl and add water.
• Cook uncovered.
• Stir after cooking.
Porridge
Water
1serve
2serves
3serves
4serves
1/3 cup
2/3 cup
1 cup
3/4 cup
1 1/2 cups
2 1/4 cups
3 cups
6
1 1/3 cups
12
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When you cook the following menus with SENSOR COOK, press the DESSERTS pad until the desired menu
appears in the display.
DESSERTS MENU GUIDE
Initial
Temperature
(approx.)
Standing
Time
(minutes)
No.
Menu
Procedure
Weight
Range
3
• Follow ingredient instructions on packet.
• Pour into microwave ring container. –Approx. 21 cm.
• After cooking stand before turning out.
Cake
Packet cake
+20°C
Room temperature
1 packet
1
1–5
Stewed Fruit
• Wash, peel and core fruit. Remove stone if necessary and slice
0.1-1.0 kg
+3°C
Refrigerated
thinly.
Fruit (apples, pears etc.)
®
• Place in a Pyrex bowl.
2
• Cover with a glass lid or plastic wrap.
• After cooking, stand covered and stir.
3–5
Pudding
2 – 8 serves
• Combineflour, cocoa, castersugarinapuddingbowl. Stirinmilk,
chocolate and butter. Mix until smooth.
• In a separate bowl, mix brown sugar, extra cocoa powder and
boiling water. Pour over mixture.
Serve
Ingredients;
2-4 serves
1/2 cup
1 tbs
4-6 serves
3/4 cup
2 tbs
1/3 cup
1/2 cup
100 g
6-8 serves
1 1/4 cups
3 tbs
Self-Raising Flour
cocoa powder
caster sugar
milk
dark cooking chocolate, melted
butter,melted
brown sugar
cocoa, extra
boiling water
1/4 cup
1/4 cup
50 g
1/2 cup
3/4 cup
150 g
• After cooking, stand.
3
30 g
60 g
3/4 cup
2 tbs
90 g
1/2 cup
1 tbs
1 cup
1 1/4 cups
3 tbs
2 1/2 cups
1 1/2 cups
3–5
Crunch
Serve
2 – 8 serves
• Place pie apple in a shallow dish.
• Sprinkle evenly with dry cake mix.
• Layer sliced butter over cake mix.
• Combine brown sugar, coconut, nuts and cinnamon. Sprinkle
over butter.
2-4 serves
400 g
1/2 cup
50 g
4-6 serves
600 g
3/4 cup
75 g
6-8 serves
800 g
1 1/2 cups
150 g
3 tbs
3 tbs
3 tbs
1 ts
Ingredients;
can pie apples
White Wings butter cake mix
butter, cut into thin slices
brown sugar
coconut
crushed nuts
cinnamon
4
5
1 tbs
1 tbs
1 tbs
1/2 ts
2 tbs
2 tbs
2 tbs
1 ts
• After cooking, stand.
3–5
2 – 8 serves
Muesli Delight
Serve
• In a medium bowl rub the butter into the flour and sugar.
• Add all other ingredients and mix well to combine.
• Spoon into a rectangle shaped microwave safe dish and press
down firmly.
2-4 serves
4-6 serves
6-8 serves
1 1/2 cups
1 1/2 cups
90 g
1/4 cup
2 1/2 cups
1 tin
1/2 cup
1/2 cup
30 g
1 cup
1 cup
60 g
2 tbs
1 1/2 cups
1 tin
Ingredients;
brown sugar
flour
butter
• After cooking, stand before turning out on a wire rack to cool.
1 tbs
coconut
muesli
peaches
milk
3/4 cup
1/2 tin
2 ts
1 tbs
3 tbs
13
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SENSOR REHEAT MENU GUIDE
The final 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.
When you cook the following menus with SENSOR REHEAT, press the SENSOR REHEAT pad until the desired menu appears in the display.
Initial
Temperature
(approx.)
No.
Standing
Time
(minutes)
Procedure
Menu
Weight
Range
1 serve
(approx. 400 g)
+ 3°C
Refrigerated
•
•
Cover with plastic wrap.
After cooking, stand covered.
2
Dinner Plate
MEAT
POTATO
125g
VEGETABLES
100g
1
175-180g
Beef, Lamb
sliced
2 varieties
Chicken, T-Bone
eg. sliced Carrot, Zucchini
Broccoli
1 – 4 cups
(1 cup, 250 ml)
+ 3°C
Refrigerated
1-5
• Place into a casserole dish, and cover with lid.
• When oven stops and STIR is displayed, stir and continue cooking
• After cooking, stir and stand covered.
Casserole
Beef Stroganoff
Springtime Lamb
Chicken Casserole
2
3
+ 20°C
Room
temperature
Canned Food
Baked Beans
Spaghetti
®
Soup
1 – 4 cups
(1 cup, 250 ml)
• Place in a Pyrex bowl.
+ 3°C
Refrigerated
Pumpkin Soup,
Potato & Leek Soup
Canned Soup
• Cover with glass lid or plastic wrap.
• After cooking, stir.
+ 20°C
Room temperature
HINT For other beverages, see HINT on page E.
+ 3°C
Refrigerated
• Place pizza on paper towel on the turntable.
1 – 4 pieces
Pizza
4
5
1 piece,
approx. 90 g
(
)
Rice
1 – 4 cups
(1 cup, 250 ml)
+ 3°C
Refrigerated
• Place into a casserole dish, and cover with lid.
• After cooking, stir.
includes : White rice
Brown rice
Fried rice
14
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SENSOR REHEAT MENU GUIDE
Initial
Temperature
(approx.)
Standing
Time
(minutes)
Procedure
Menu
No.
Weight
Range
Pie
includes:
1 – 4 pieces
- 18°C
Frozen
• Place pie upside down on the turntable.
• Cover with paper towel.
• When oven stops and TURN PIES, OVER is displayed,
turn pies over and continue cooking.
• After cooking, stand.
1-3
Pies
Pasties
1 piece,
approx. 160-200 g
6
(
)
HINT
To Reheat Beverage
Tea, Coffee, Water(+20°C Room Temperature)
Qty(250 ml per 1 cup)
Cooking Time
Power Level
1 cup
1 min. 20 sec.
2 min. 40 sec.
HIGH
HIGH
2 cups
*Stir after heating.
15
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QUICK AND EASY RECIPES
1. San Choy Bau
2. Chicken Caesar Salad
1 tablespoon sesame oil
1
tablespoon Worcestershire sauce
2 cloves garlic, grated
5 cm fresh ginger, finely chopped
500 g pork or chicken mince
100 g button mushrooms, finely diced
4 tablespoons oyster sauce
1 teaspoon Dijon mustard
300 g chicken breasts, cut into thin strips
2 rashers bacon
1 Cos lettuce, washed and torn
1/2 cup grated parmesan cheese
1 tablespoon finely chopped red capsicum
1 tablespoon finely chopped green capsicum
1 x 240 g can water chestnuts, drained and finely diced
3 teaspoons fish sauce
Dressing
1/2 cup natural yogurt
1/4 cup whole egg mayonnaise
1 tablespoon Dijon mustard
2 cloves fresh garlic, crushed
2 anchovy fillets, minced, or 2 teaspoons
50 g bean sprouts
2 green onions, sliced
1 teaspoon chopped fresh coriander (cilantro)
12 evenly sized iceberg lettuce leaves, washed
1. Tomakethedressing, combinealloftheingredientsinabowlandmixwell. Allowtostand
for at least 30 minutes in the refrigerator to allow the flavours to develop.
2. Inasmallbowl,combinetheWorcestershiresauceandmustard.Stirthroughthechicken.
3. Place the chicken in a single layer on a microwave-safe rack.
Cook on Quick and Easy No.2- "Chicken caesar salad".
4. When the oven has stopped and TURN CHICKEN OVER is displayed, turn the chicken
over and continue cooking.
5. WhentheovenhasstoppedandREMOVECHICKEN,ADDBACONisdisplayed,remove
the chicken. Place the bacon between pieces of paper towel and continue cooking. Allow
bacon to cool before slicing into thin strips. Set aside.
6. In a large salad bowl, combine the chicken, lettuce, bacon and parmesan cheese. Toss
through the dressing to coat.
1. Place the oil, garlic and ginger into a large microwave-safe bowl.
Cook on Quick and Easy No.1- "San choy bau"
2. When the oven has stopped and ADD MINCE is displayed, add the mince and separate
with a fork and continue cooking.
3. When the oven has stopped and STIR MINCE is displayed, stir mince and continue
cooking.
4. When the oven has stopped and ADD REMAINING INGREDIENTS is displayed, add the
remaining ingredients, except the lettuce, and combine well, and continue cooking.
5. Place a few spoonfuls of the cooked mixture in the centre of each lettuce leaf and roll up
to eat.
Serves 4-6
7. Serve with croutons and whole anchovy fillets if desired.
Serves 4
16
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QUICK AND EASY RECIPES
3. Asian Greens
6. Pecan Fudge
500 g Asian greens (including gai larn, bok choy)
oyster sauce
125 g butter
2 tablespoons golden syrup
1 x 400 g can sweetened condensed milk
1. Wash and trim the greens. Cut into equal lengths of approximately 10 cm.
Place in a large pyrex bowl and cover with plastic wrap.
Cook on Quick and Easy No.3- "Asian greens".
2. After cooking, stand covered 1 minute. Stir and serve with oyster sauce.
3. Serve as a side dish with an Asian meal or alone with rice.
1 cup brown sugar(optional)
100 g packet choc bits
1 cup (125 g) roughly chopped pecans
1/2 teaspoon vanilla essence
1. Place the butter, golden syrup, condensed milk and sugar into a microwave-safe bowl.
Mix well. Cook on Quick and Easy No.6- "Pecan fudge".
2. When the oven has stopped and STIR is displayed, stir and continue cooking. To avoid
a grainy texture, do not scrape the undissolved sugar crystals from the sides down into
the bowl during cooking.
3. After cooking, Stir in the choc bits, pecans and vanilla essence.
4. Pour the mixture into a greased and lined 28 x 18 cm lamington tin.
5. Refrigerate until firm. Cut into squares.
Serves 2-4
4. Garlic Prawns
3 tablespoons butter
3 cloves garlic, crushed
24 green king prawns, peeled, tails intact, deveined
1 tablespoon chopped fresh parsley
Makes 36 pieces
1. Combine the butter and garlic in a large microwave-safe bowl.
Cook on Quick and Easy No.4- "Garlic prawns".
2. When the oven has stopped and ADD PRAWNS is displayed, stir in the prawns and
continue cooking.
NOTE:Sugar only alters the sweetness of the fudge.
3. When the oven has stopped and STIR is displayed, stir and continue cooking.
4. Serve in individual dishes sprinkled with parsley.
Serves 4
5. Nachos
250 g salsa
1 cup red kidney beans
200 g corn chips
1 cup grated cheese
sour cream
1. In a medium bowl mix salsa and red kidney beans together.
2. Place corn chips in a large flan dish.
3. Pour over topping and sprinkle with grated cheese. Cook on Quick and Easy No.5-
"Nachos".
4. After cooking, stand 2 minutes.
5. Serve topped with sour cream.
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When you defrost the following menus with EASY DEFROST, press the EASY DEFROST pad
until the desired menu appears in the display.
EASY DEFROST MENU GUIDE
Standing
Time
(minutes)
Quantity
min-max
(kg's)
No.
Menu
Procedure
Minced Meat
Beef
0.1-3.0
• Place frozen minced meat on a defrost rack.Shield edges.
• When the oven has stopped, remove defrosted portions of mince, turn over and
shield edges with foil strips.
5-30
1
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
Steak/Chops
Fish Fillets
0.1-3.0
0.1-1.0
• Shield thin end of chops or steaks with foil.
5-30
(Steak/
Chops)
5-15
• 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.
2
(Fish fillets)
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
Chicken Pieces
0.1-3.0
1.0-4.0
• Shield the exposed bone with foil.
5-15
• Place chicken pieces on a defrost rack.
• When the oven has stopped, remove any defrosted pieces, turn over and shield the
warm portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
3
4
Poultry
• 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.
5-50
5-60
N.B. After standing run under cold water to remove giblets if necessary.
Roast Meat
Beef/Pork
Lamb
• 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.
0.5-3.0
0.5-2.5
5
6
Bread
1-6 slices
• Separate slices and place between paper towel on turntable.
• After defrosting, stand.
1
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 separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
18
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MEAT
RECIPES
LASAGNE
Serves 8
INDEX
MEAT SAUCE INGREDIENTS
30 g butter
MEAT
VEGETABLES
1 onion, chopped
1 kg topside mince
APPLE AND SAGE PORK
APRICOT LAMB
CHILLI CON CARNE
CORNED MEAT
L
L
K
L
L
J
K
K
K
I
J
J
CAULIFLOWER AU GRATIN
EASY HOME-MADE RISOTTO
HONEY CARROTS
Q
Q
Q
1/4 cup tomato paste
300 g jar neopolitana sauce
1 cup fresh button mushrooms, sliced
2 cloves garlic, crushed (optional)
1 tablespoon fresh oregano
Salt and pepper to taste
HONEY GINGERED VEGETABLES R
FRUITY BEEF
POTATOES PIZZAIOLA
POTATO, AVOCADO AND ONION
SALAD
R
GOLDEN CURRY SAUSAGES
HONEY ROAST LAMB
INDIAN CURRY LAMB
ITALIAN SPAGHETTI SAUCE
LASAGNE
R
R
Q
R
Q
CHEESE SAUCE INGREDIENTS
PUMPKIN SALAD
90 g butter
SCALLOPED POTATOES
STUFFED BAKED POTATOES
VEGETABLE PLATTER
1/3 cup flour
1 3/4 cups milk
SHEPHERD'S PIE
VEAL AND EGGPLANT
125 g tasty cheese, grated
200 g packet instant lasagne noodles
100 g mozzarella cheese, grated
DESSERTS
POULTRY
MEAT SAUCE METHOD
AUSTRALIAN FRUIT CAKE
BREAD AND BUTTER PUDDING
CARAMEL RICE PUDDING
CHOCOLATE MOUSSE
S
S
S
S
S
CHICKEN FILLET BURGERS
CHICKEN IN A POT
CHICKEN PENNE SALAD
CHICKEN WITH BACON AND
LEEK SEASONING
M
M
M
M
1. Place butter and onion in a large Pyrex bowl. Cook for 2-3 minutes on HIGH.
2. Stir in mince. Cook, uncovered, for 8-11 minutes on MEDIUM HIGH, stirring
every 2 minutes. Drain excess fat.
3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic, oregano and
salt and pepper.
CHOCOLATE CAKE
CHEESE SAUCE METHOD
CRUNCHY CAMEMBERT CHICKENN
CHARTS
HONEY CHICKEN LEGS
SEASONED CHICKEN PARCELS
TANDOORI CHICKEN
N
N
N
1. Melt butter in a medium sized Pyrex bowl for 40-50 seconds on HIGH. Stir in
flour; cook for further 40-50 seconds on HIGH.
DEFROSTING
FRESH VEGETABLE CHART
FROZEN VEGETABLE CHART
GENERAL INFORMATION
GLOSSARY OF TERMS
GUIDE TO COOKING EGGS
MICROWAVE OVEN ROASTING CHART
REHEATING CONVENIENCE
T
V
W
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
Y-[
Y
W
SEAFOOD
TO ASSEMBLE
1. Use a 3-litre deep casserole dish.
2. Stand lasagne sheets in hot water for 5 minutes.
3. Spoon meat sauce to just cover base of dish. Cover with a single layer of
Lasagne sheets.
4. Spoon over sheets one-third of meat sauce. Cover with
one-third of cheese sauce.
5. Repeat the process 3 times, ending with the cheese sauce.
6. Sprinkle with mozzarella cheese.
CHEESY SALMON CANNELLONI
CHILLI PRAWNS WITH SNOW PEAS
CRAB MORNAY
GARLIC MUSSELS
LEMON FISH FILLETS
SEAFOOD LAKSA
O
P
P
P
P
O
P
O
U
DEFROSTING CONVENIENCE-FOOD CHART
RICE AND PASTA COOKING CHART
X
W
SESAME PRAWNS
SMOKED SALMON TAGLIATELLE
7. Cook for 8 minutes on MEDIUM HIGH with the lid on. Remove lid and
continue cooking for a further 10 minutes on MEDIUM HIGH.
8. Allow to stand 8 minutes before serving.
19 9. Serve with a fresh garden salad and bread.
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GOLDEN CURRY SAUSAGES
Serves 4-6
VEAL AND EGGPLANT
Serves 4-6
2 tablespoons plain flour
1 carrot, grated
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
3 green onions, sliced
1 kg sausages
750 g veal, diced
1 Iarge eggplant, cubed
1 tablespoon flour
2 teaspoons fresh sage
black pepper to taste
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley,
chopped
1 onion, finely sliced
2 tablespoons butter
3 teaspoons curry powder
11/2 cups water
2 tablespoons brown vinegar
2 tablespoons tomato paste
1 teaspoon chicken stock powder
4 rashers bacon, chopped
1. Pierce sausages with a fork twice. Arrange on a microwave safe rack.
2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through
cooking. After cooled, slice into rounds.
3. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water
together in a jug.
4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes
on HIGH, or until onions become transparent.
5. Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes
on MEDIUM.
6. Serve hot with Basmati rice and pappadums.
1. Place flour, sage, stock powder, pepper and veal into a freezer bag, toss
well to coat the veal.
2. Transfer the meat and any flour remaining in the bag to a 3-litre casserole
dish.
3. Add the bacon, green onions, tomatoes, capsicum, tomato paste and
eggplant (aubergine). Mix well. Cover and cook for 25-32 minutes on
MEDIUM, stirring 2-3 times during cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
SHEPHERD'S PIE
4 large potatoes (approx.1 kg)
butter
Serves 6-8
2 tablespoons gravy powder
250 g frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 can chopped tomatoes
2 tablespoons parsley
milk
2 tablespoons fresh chives, chopped
salt and pepper
1 kg minced beef
1 onion, chopped
60 g grated chedder cheese
salt and pepper to tast
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2
tablespoons water; cover and cook for 12-14 minutes on HIGH or until
tender. Stir halfway through cooking. Drain.
2. Mash potatoes; add butter, milk, chives, salt and pepper until it forms a
smooth consistency.
3. In a large bowl, combine mince and onion and cook for 8 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on HIGH.
5. Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes,
parsley and seasoning. Mix well.
6. Spoon mixture into a 25 x 20 cm rectangular dish.
7. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
8. Cook for 20-22 minutes on MEDIUM HIGH.
9. Allow to stand covered with foil for 10 minutes before serving.
20
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ITALIAN SPAGHETTI SAUCE
Serves 4-6
CHILLI CON CARNE
Serves 4-6
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
500 g topside mince
1 onion, chopped
2 cloves garlic, crushed
410 g can whole tomatoes
1/2 cup tomato paste
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
425 g can red kidney beans, drained
1-2 teaspoons chilli powder
1. Mix mince, onion and garlic together in a large bowl. Cook for 7-9 minutes
on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for a further 6-8 minutes on MEDIUM HIGH. Stir halfway through
cooking.
4. Serve over hot spaghetti.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
INDIAN CURRY LAMB
Serves 4-6
HONEY ROAST LAMB
Serves 4-6
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder,
extra
1 tablespoon curry paste
300 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
1.5 kg leg of lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard. Brush over lamb.
2. Place fat-side down on a roasting rack.
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).
4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush combined ingredients over leg of lamb. Allow to stand for
10 minutes covered with foil before carving.
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-
litre casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole
dish and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
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APPLE AND SAGE PORK
Serves 4-6
FRUITY BEEF
Serves 4-6
1.5 kg boned loin pork (with rind on)
1 - 2 cups sage and onion stuffing mix
1/2 cup dried apples, chopped
8 - 10 prunes, pitted and chopped
125 g toasted slivered almonds
1.5 kg topside beef
SAUCE INGREDIENTS
SEASONING INGREDIENTS
1 1/2 cups stuffing mix
water to mix
125 ml fruit chutney
1 tablespoon oil
1 tablespoon Worcestershire Sauce
1 tablespoon curry powder
2 teaspoons mustard powder
1 tablespoon sweet sherry
1. Following instructions on the packet prepare stuffing.
2. Add apples, prunes and almonds. Mix well.
3. Pack loosely down the centre of meat. Roll up tightly and secure with
string.
4. Sprinkle rind with salt.
5. Place the meat on a small roasting rack fat side down in a casserole dish,
and place on turntable.
6. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking.
7. After cooking, stand covered with aluminium foil for 8 minutes before
carving.
1. Prepare beef to be seasoned by cutting a pocket in the centre.
2. Mix sauce ingredients together and put to one side.
3. Prepare enough seasoning by following instructions on the packet. Pack
loosely into prepared pocket. Tie meat with string.
4. Brush sauce over meat. Place the meat on a small roasting rack fat side
down in a casserole dish.
5. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking .
6. After cooking, stand covered with aluminium foil for 8 minutes before
carving.
APRICOT LAMB
1.5 kg loin of forequarter lamb (deboned)
1 packet dried apricots
Serves 4-6
NOTE: Baste meat 2- 3 times during cooking with prepared sauce.
250 ml apricot nectar
1 tablespoon cornflour
CORNED MEAT
Serve 4-6
1.5 kg meat
1. Unroll meat. Place dried apricots down the centre 2 rows deep.
2. Roll up tightly and secure with string.
3. Mix apricot nectar with cornflour and heat for 1-2 minutes on HIGH or until it
boils. Allow to cool slightly.
2 tablespoon brown sugar
2 tablespoon malt vinegar
3 cups hot tap water
4. Pour apricot juice over the meat and marinade for 1- 2 hours.
5. Remove meat from the marinade, place the meat on a small roasting rack fat
side down in a casserole dish.
6. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking.
7. After cooking, stand covered with aluminium foil for 8 minutes before
carving.
1. Place meat in a casserole dish just large enough to contain it.
2. Add sugar, vinegar and water, cover with a casserole lid.
3. Cook for 55-60 minutes on MEDIUM.
4. Turn over halfway through cooking.
5. Allow to stand covered with foil for 5-10 minutes.
6. Serve hot or cold as required.
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POULTRY
CHICKEN WITH BACON
AND LEEK SEASONING
CHICKEN IN A POT
1.5 kg chicken thighs
1/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
Serves 4-6
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
Serves 4
3/4 cup wholemeal breadcrumbs
No.15 chicken
60 g butter, melted
1 leek, finely chopped
1 rasher bacon, chopped
1 egg yolk
salt and pepper
20 g butter, melted, extra
200 g mushrooms, sliced
1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Brush chicken with extra melted butter.
5. Place chicken on a rack, breast-side down, cook for 10-12 minutes on
MEDIUM HIGH.
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3-litre casserole dish.
3. Cover and cook for 27-30 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
6. Turn over, cook a further 10-12 minutes on MEDIUM HIGH.
7. Stand covered with foil for 10 minutes before carving.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
CHICKEN FILLET BURGERS
Serves 4
CHICKEN PENNE SALAD
Serves 6
2 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
No.15 chicken
20 g butter
1 packet picador cheese (soft capsicum - flavoured cheese)
1 cup chicken stock
1/2 red capsicum, chopped
1/2 yellow capsicum, chopped
1 stick celery, chopped
2 cups penne pasta
TOPPING 1 HAWAIIAN
TOPPING 2 MEDITERRANEAN
4 pieces of prosciutto
4 pieces of marinated vegetables such
as eggplant or roast capsicum
1/4 cup grated vintage cheese
1/4 cup Parmesan cheese
1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar cheese
4 cups hot tap water
1 tablespoon fresh chives
1. Brush fillets with butter.
2. Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.
3. Place chicken fillets onto a roasting rack.
4. Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.
5. Layer topping on chicken, finishing with cheese.
6. Cook for 4-6 minutes on MEDIUM.
1. Brush chicken with butter melted for 20 seconds on HIGH.
2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway
through cooking.
3. Cool and then remove chicken flesh from the bone.
4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,
stir and strain. Set aside to cool.
7. Serve on a roll with salad.
5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH
for 2 minutes.
6. Combine all other ingredients and mix well with chicken, pasta and sauce.
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SEASONED CHICKEN PARCELS
Serves 4
HONEY CHICKEN LEGS
250 mL soy sauce
Serves 4
3 green onions, chopped finely
1/2 cup fresh (white) bread crumbs
1 clove garlic, crushed
1 egg yolk
1/2 teaspoon freshly grated ginger
2 tablespoons oil
3/4 cup vintage cheddar, grated
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
2 tablespoons finely chopped fresh
basil
4 Iarge single chicken breasts
20 g melted butter
salt and pepper to taste
8 large chicken legs
sesame seeds
1/2 cup pine nuts, chopped finely
100 g bacon
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. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 16-20 minutes on MEDI-
UM HIGH, turning over halfway through cooking.
4. Allow to stand for 5 minutes.
1. Mallet chicken breasts until flat.
2. Mix all other ingredients in a small bowl.
3. Season each chicken breast and place mixture in the centre.
4. Roll and tie chicken with string so as no filling is exposed.
5. Place in casserole dish and brush with butter.
6. Cook for 8-10 minutes on MEDIUM HIGH. Turn over halfway during cooking.
7. Stand for 5 minutes, covered in foil.
CRUNCHY CAMEMBERT CHICKEN
Serves 6
125 g camembert cheese,
finely chopped
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
TANDOORI CHICKEN
2 fresh red chillies, seeded
1 onion
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
Serves 4-6
2 rashers bacon, finely chopped
1/2 cup toasted, slivered almonds
1/4 teaspoon cinnamon
1 bay leaf
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
Tie chicken legs together.
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
2 teaspoons paprika
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 25-30 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
6 chicken thighs, skin removed
200 g low-fat yoghurt
5. Allow to stand covered with foil for 10 minutes before serving.
1. In a Food Processor, pureé 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 bowl.
3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay
leaf and cloves.
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn
over halfway through cooking.
7. Serve with boiled rice.
24
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SEAFOOD
SEAFOOD LAKSA
Serves 4-6
CHEESY SALMON CANNELLONI
Serves 4-6
1 tablespoon lemon grass, finely sliced 1 tablespoon fish sauce
1 large packet cannelloni
270 mL coconut cream
1 packet of bean shoots
2 fish fillets or 300 g king prawns or both 2 cloves garlic, crushed
250 g ricotta cheese
90 g cheddar cheese
1 tablespoon oil
1 packet of vermicelli noodles
salt and pepper to taste
1-2 tablespoons Laksa paste
1,125 mL Fish Stock
2 eggs lightly beaten
210 g red salmon, drained with bones removed
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on
HIGH stirring once during cooking.
2. Add fish sauce, fish stock and cook for 3 minutes on HIGH.
3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 4-5 minutes.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes,
or until noodles collapse.
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice and mix well.
2. Place spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow dish.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion flakes.
4. Pour pasta sauce over cannelloni and smooth over with the back of a spoon
to ensure all sections of pasta are covered with sauce.
5. Cook for 14 minutes on MEDIUM HIGH.
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM
HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.
7. Sprinkle with chopped parsley to serve.
SMOKED SALMON TAGLIATELLE
Serves 4
500 g tagliatelle pasta
60 g butter
100 g smoked salmon
200 g snow peas, trimmed
100 g button mushrooms,
finely sliced
2 cloves garlic, crushed
2 green onions, finely sliced
600 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
CHILLI PRAWNS WITH SNOW PEAS Serves 4
1 teaspoon chilli sauce
1 tablespoon butter
32 green prawns, peeled and deveined
1 small red capsicum (sweet pepper),
cut into 2 cm strips
grated rind of 1 lemon
1. Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12
minutes on HIGH, stirring halfway. Stand for 5 minutes then drain.
2. In a large bowl cook garlic, butter and green onions for 1 minute on HIGH.
3. Add trimmed whole snow peas and button mushrooms, and cook for a
further 2 minutes on HIGH.
4. In a large microwave safe bowl, place cream and cook for 5 minutes on
MEDIUM, stirring once during cooking.
5. In a large shallow dish, cambine pasta, snow peas, button mushrooms,
smoked salmon and dill. Stir gently until the pasta is well coated
6. Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.
freshly ground black pepper to taste
100 g snow peas, topped and tailed
1 tablespoon chopped fresh chives
1. Place the butter into a large microwave-safe bowl. Heat for 30 seconds on
HIGH, until melted.
2. Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper.
Mix well. Cook for 4-6 minutes on MEDIUM, stirring every minute.
3. Stir in the snow peas. Cook for 1-3 minutes on MEDIUM.
4. Serve immediately with rice.
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CRAB MORNAY
Serves 6
SESAME PRAWNS
Serves 4
250 g prawns, peeled and deveined
1 tablespoon sesame oil
1 clove garlic, crushed
2 teaspoons kecap manis
1 tablespoon sesame seeds
350 g fresh crabmeat or 2 x 170 g
cans crab meat, drained
5 cloves garlic, crushed
60 g butter
1 onion, finely chopped
1/2 cup grated cheese
4 tablespoons tomato sauce
1/2 teaspoon tobasco
2 teaspoons Worcestershire sauce
3 tablespoons cream
1/3 cup plain flour
1/2 teaspoon dry mustard
2 cups milk
1. Peel prawns, leaving tails intact, and devein.
2. Combine the prawns, oil, garlic and kecap manis in a large bowl and stir
well. Cover and refrigerate for at least 2 hours.
3. Thread the prawns onto microwave safe skewers and place on to a micro-
wave safe roasting rack.
4. Sprinkle one side of the skewered prawns with half the sesame seeds. Cook
for 3-5 minutes on MEDIUM, turning after 2 minutes.
1. In a large bowl, melt butter for 30 seconds on HIGH. Stir in flour and
mustard. Cook for a further 1 minute on HIGH.
2. Graduallystirinmilk. Cookfor4minutesonHIGH, stirringeveryminute.
3. Stir in onion, crab meat, salt and pepper, 1/4 cup cheese, tomato sauce,
tabasco, Worcestershire sauce, cream and garlic.
4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.
5. Cook for 8-10 minutes on MEDIUM.
6. Serve in volavaunt shells with a garden salad.
LEMON FISH FILLETS
Serves 4
1 kg fish fillets
1 tablespoon lemon juice
1 tablespoon butter
salt and pepper to taste
GARLIC MUSSELS
250 g mussels
Serves 4 as entree
GARLIC BUTTER
1. Arrange in a flan dish or a casserole dish in a single layer. (Fold under the
thin edges of the fish.)
2. Top with lemon juice and butter.
3. Cover with plastic wrap or glass lid.
4. Cook for 10-12 minutes on MEDIUM HIGH.
5. Allow to stand covered for 1-3 minutes.
250 g New Zealand mussels
1 cup wine
2 cups water
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
1 clove garlic, crushed
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 bowl, cover mussels with wine, water and garlic. Cook for
8 minutes on MEDIUM or until opened, removing from liquid as they open.
Discard unopened mussels.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper.
Pour 1/2 garlic sauce over mussels; toss well.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.
26
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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
1/2 large onion, sliced
2 tablespoons flour
1 cup milk
1 cup grated tasty cheese
250 ml thickened cream
1 teaspoon mustard
1/2 cup grated cheese
paprika
paprika
salt and pepper to taste
1. In a medium casserole dish, place 1/3 of the sliced potatoes to cover the dish.
2. Layer 1/2 of the sliced onion on top.
1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,
until tender. Drain.
3. Sprinkle 1/3 of the grated cheese over the onion.
4. Repeat with second layer of potatoes, onion and cheese.
5. Finish with a layer of potatoes and pour over thickened cream.
6. Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.
7. Cook uncovered for 10 minutes on MEDIUM HIGH.
8. Cook for a further 7 minutes on MEDIUM.
2. Melt butter in a Pyrex bowl for 30-40 seconds on HIGH.
3. Stir in flour. Cook for 1 minute on HIGH.
4. Gradually stir in milk and mustard. Cook for 2-21/2 minutes on HIGH, stirring
every minute.
5. Stir in cheese until melted.
6. Pour over cauliflower. Sprinkle with paprika.
7. Cook for 2-4 minutes on MEDIUM HIGH.
9. Stand for 5 minutes before serving.
HONEY CARROTS
Serves 4
EASY HOME-MADE RISOTTO
1 onion, diced
Serves 6-8
500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey
1 teaspoon garlic, crushed
1 teaspoon sesame seeds
60 g butter
4 rashers bacon, diced
1. Combine all ingredients in a casserole dish.
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
2. Cover and cook for 4-5 minutes on HIGH. Stir halfway through cooking.
3. Stand covered for 3 minutes before serving.
4. Sprinkle with toasted sesame seeds.
1 cup long-grain rice, washed well
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 zucchini, sliced
1. Place onion, butter and bacon in a 3-litre casserole dish. Cook for 2-3
minutes on HIGH. 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 15-18 minutes on HIGH. 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 shallow dish with the harder vegetables positioned
around the outside and the softer vegetables in the centre.
2. Cover with a lid or plastic wrap.
3. Cook for 3-5 minutes on HIGH.
4. Stand covered for 3 minutes, before serving.
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POTATO, AVOCADO AND ONION SALAD
Serves 6
HONEY GINGERED VEGETABLES
Serves 6
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter
2 teaspoons grated ginger
150 mL sour cream
black pepper
1 large avocado, cubed
chives, for garnish
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1 tablespoon sesame seeds
1/2 cup mayonnaise
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.
Cook, covered with a lid, for 12-16 minutes on HIGH (potatoes should be
tender but holding their shape). Drain.
2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 3-4
minutes on HIGH, stirring twice.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss in onions and avocado; sprinkle with chives.
1. In a large bowl,heat ginger, honey, soy sauce and lemon juice for 1 minute
on HIGH.
2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.
3. Stir in beans and zucchini, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with sesame seeds.
STUFFED BAKED POTATOES
Serves 4
POTATOES PIZZAIOLA
Serves 4-6
4 large potatoes
30 g butter
1/4 cup milk
2 teaspoons dried parsley flakes
1/4 teaspoon dry mustard
paprika
4 large potatoes
1/4 cup cream
1 tablespoon butter
1/2 cup grated cheddar cheese
1 clove garlic, crushed
425 g can tomatoes, roughly chopped
2 teaspoons fresh (or 1/2 teaspoon dried) basil
ground black pepper and salt to taste
1/2 brown onion, finely diced
1 anchovy, minced
1. Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on
HIGH. Stand in foil for 5 minutes.
2. Cut a thin slice from the 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.
1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl
with 2 tablespoons of water, cover and cook for 6-8 minutes on HIGH,
stirring halfway through cooking. Drain.
4. Spoon mixture into each potato shell. Place on a plate.
5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH,
until cheese is melted.
2. In a small bowl, combine butter, garlic, onion and anchovy. Cook for 1/2-1
minute on HIGH, stir halfway.
PUMPKIN SALAD
Serves 6-8
3. Combine basil, pepper and salt to garlic mixture.
4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well
coated.
1 kg pumpkin, peeled and cubed
1 tablespoon finely chopped parsley
1/2 teaspoon nutmeg
2 tablespoons water
5. Cook, uncovered, for 4-5 minutes on HIGH, stirring halfway through cooking.
3/4 cup walnuts
6 green onions, chopped
ground black pepper
1 cup mayonnaise
1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 8-
10 minutes on HIGH or until pumpkin is just cooked, but still firm. Stir halfway
through cooking
2. Refresh by running cold water over pumpkin. Drain and chill.
3. Mix walnuts, green onions, parsley, nutmeg and pepper with mayonnaise.
4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.
28
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DESSERTS
AUSTRALIAN FRUIT CAKE
Serves 4-6
BREAD AND BUTTER PUDDING
Serves 4-6
21/2 cups milk
1 kg mixed fruit
1 cup plain flour, sifted
4 slices multigrain bread,
crusts removed
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon vanilla essence
4 eggs, lightly beaten
3 teaspoons brown sugar
1/4 teaspoon nutmeg
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1/2 teaspoon nutmeg
butter
1 teaspoon cinnamon
2 tablespoons brandy, extra
3 tablespoons caster sugar
1/4 cup sultanas
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.
3. Place milk and vanilla essence into a Pyrex jug, cook for 21/2 minutes on HIGH.
4. Gradually whisk the warmed milk into eggs. Cook for 1-2 minutes on HIGH,
stirring occasionally.
5. Pour over bread mixture.
6. Sprinkle with brown sugar and nutmeg.
1. Combine the first 4 ingredients in a large bowl. Cover and cook for 4 minutes
on HIGH, stirring once. Allow to cool slightly.
2. Stir in eggs and parisienne essence, followed by dry ingredients.
3. Pour into a greased 20 cm cake container.
4. Cook for 5 minutes on HIGH.
5. Using a 3 cm foil strip, place around the outside of cake plastic container.
(This will prevent the outside from overcooking before the centre is cooked.)
6. Cook a further 5 minutes on HIGH.
7. Cook for 15 minutes on MEDIUM LOW.
8. Allow to stand for 5-10 minutes before serving.
7. Stand for 10 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
CARAMEL RICE PUDDING
Serves 4-6
1 cup rice
1 tablespoon butter
1 tablespoon lemon juice
cinnamon sugar
3 cups hot water
400 g can condensed milk
CHOCOLATE CAKE
1/2 cup oil
2 cups sugar
3/4 cup cocoa
1. Place rice and water in a large Pyrex bowl. Cook for 10 minutes on HIGH, or
until tender. Stir halfway. Drain.
2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH,
stirring every 30 seconds. (Caramel will boil over if not stirred.)
3. Mix caramel into rice and sprinkle with cinnamon sugar.
13/4 cups plain flour
2 eggs
1 teaspoon baking powder
11/2 cups milk
2 teaspoons vanilla
ICING
125 g butter
1 cup icing sugar
1 dessert spoon rum
125 g philadelphia cheese
2 dessert spoons cocoa
CHOCOLATE MOUSSE
200 g cooking chocolate
2 tablespoons water
2 tablespoons rum
1/4 cup caster sugar
Serves 4
3 egg whites
1. Combine all ingredients together in a large bowl.
2. Beat together for 3 minutes on HIGH.
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated
3. Pour into a greased microwave safe gugelhopf container.
4. Cook for 16-18 minutes on MEDIUM. Allow to stand 5-10 minutes before
turning out.
1. Place chocolate, water and rum in a large heatproof bowl. Melt for 30-60
seconds on HIGH, stirring halfway. Stir in sugar.
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. Allow to cool before icing.
ICING
1. Beat ingredients together till light and creamy.
5. Divide mixture evenly between four dessert glasses. Refrigerate until set.
6. Serve decorated with cream and chocolate shavings.
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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.
CUT
MICROWAVE TIME
STANDING TIME
BEEF (Roast)
Steaks
Minced Beef
7-9 minutes/500 g
6-8 minutes/500 g
6-8 minutes/500 g
10-15 minutes
5-10 minutes
5-10 minutes
PROCEDURES
BREAD
MICROWAVE TIME
20-25 seconds
30-35 seconds
50-60 seconds
35-40 seconds per roll
Place between paper towel
directly on turntable.
2 slices
4 slices
6 slices
Bread Rolls
PORK (Roast)
Chops
Ribs
10-15 minutes
5-10 minutes
5-10 minutes
5-10 minutes
6-8 minutes/500 g
5-7 minutes/500 g
4-6 minutes/500 g
6-8 minutes/500 g
Minced Pork
LAMB (Roast)
Shoulder
Chops
6-8 minutes/500 g
6-8 minutes/500 g
41/2-5 minutes/500 g
10-15 minutes
10-15 minutes
5-10 minutes
PIES
PROCEDURES
MICROWAVE TIME
3-4 minutes
7-8 minutes
Remove from packaging.
Place between paper towel
on a rack. Turn over halfway.
Allow to stand
Individual
Whole
POULTRY
Turkey (Whole)
Chicken (Whole)
Pieces
8-10 minutes/500 g
5-6 minutes/500 g
5-8 minutes/500 g
8-10 minutes/500 g
20-30 minutes
10-15 minutes
10-15 minutes
10-15 minutes
3-5 minutes before reheating.
Duck
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MICROWAVE OVEN ROASTING CHART
COOKING TIME AND POWER LEVEL
INSTRUCTIONS
FOOD
STANDING TIME
10-15 minutes
BEEF
Rare
Medium
16-18 minutes/kg at MEDIUM
20-23 minutes/kg at MEDIUM
Well done 25-28 minutes/kg at MEDIUM
Tie meat with string. Season with cracked pepper.
Place fat-side down on a Rack. Turn over halfway through
cooking. Stand covered with foil before carving.
VEAL
Well done 25-28 minutes/kg at MEDIUM
Tie meat with string. Place on a rack. Brush with melted
butter. Turn over halfway through cooking. Stand covered
with foil before carving.
5-10 minutes
10-15 minutes
10-15 minutes
10-15 minutes
PORK
Well done 28-34 minutes/kg at MEDIUM
Brush rind with oil and sprinkle with salt. Place on a rack.
Turn over halfway through cooking. Stand covered with foil
before carving.
LAMB
Medium
13-21 minutes/kg at MEDIUM HIGH
Season with 'Season All' or as desired. Place fat-side down
on a rack. Turn over halfway through cooking. Stand covered
with foil before carving.
Well done 16-22 minutes/kg at MEDIUM HIGH
CHICKEN
Whole
16-21 minutes/kg at MEDIUM HIGH
Brush with melted butter. Season as desired. Place chicken
breast-side down on a rack. Turn over and shield wings and
legs halfway through cooking. Stand covered with foil before
carving.
CHICKEN
Pieces
10-13 minutes/500 g at MEDIUM
15-21 minutes/500 g at MEDIUM
Season as desired. Place chicken skin-side down on a rack.
Turn over halfway through cooking.
10-15 minutes
10-15 minutes
TURKEY
Whole
Truss turkey. Place breast-side down on a rack. Turn over
halfway through cooking and shield wings and legs. Baste
with melted butter 2-3 times during cooking. Stand covered
with foil before carving.
DUCK
7-9 minutes/500 g at MEDIUM
Place duck breast-side down on a rack. Pierce skin to drain
excess fat. Turn over halfway through cooking. Stand
covered with foil before carving.
10-15 minutes
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FRESH VEGETABLE CHART
MICROWAVE TIME
AT HIGH (100%)
MICROWAVE TIME
AT HIGH (100%)
COOKING PROCEDURE
COOKING PROCEDURE
VEGETABLE
Asparagus
AMOUNT
500 g
VEGETABLE
AMOUNT
500 g
3-4 minutes
Wash and place in a freezer bag. Allow to stand
3 minutes before serving.
Peas - Green
3-4 minutes
Cook in a dish with 1 teaspoon sugar and 1
tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
Remove string from pod. Cook in a dish with 1
tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
31/2-41/2 minutes
Cut into 4 cm pieces. Place in a dish with 1
tablespoon water. Cook covered. Allow to stand
3 minutes before serving.
Beans
500 g
500 g
500 g
500 g
500 g
500 g
- Snow
500 g
2-21/2 minutes
31/2-41/2 minutes
3-4 minutes
Broccoli
Cut into uniform florets. Arrange with flower
towards centre. Cook covered. Allow to stand 3
minutes before serving.
Potatoes(jacket)
(baked)
2 medium
4 small
31/2-41/2minutes
41/2-5 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.
Arrange in a 23 cm flan dish. Arrange with stalk
towards outside. Cook covered. Allow to stand 3
minutes before serving.
Brussels
sprouts
2 medium
4 small
Shred and cook in a dish with 2 tablespoons
water. Cook covered. Allow to stand 3 minutes
before serving.
Cabbage
Carrots
3-4 minutes
Pumpkin
Spinach
Squash
Peel and cut into serving-size pieces. Place
in a dish and cook covered. Allow to stand 3
minutes before serving.
500 g
500 g
500 g
4-41/2 minutes
3-4 minutes
3-4 minutes
31/2-5 minutes
31/2-41/2 minutes
Arrange in a dish with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Wash and shred. Cook, covered, in a dish
with 2 tablespoons water. Allow to stand 3
minutes before serving.
Cauliflower
Cut into uniform florets. Arrange with flower
towards centre, with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Wash and place in a dish with 1 tablespoon of
water. Pierce whole squash with a fork. Cook
covered. Allow to stand 3 minutes before
serving.
Chokos
500 g (2)
5-51/2 minutes
Cut into quarters. Place in a 20 cm pie plate
with 1 tablespoon of water. Cook covered.
Allow to stand 3 minutes before serving.
Sweet Potato
Tomatoes
Zucchini
Peel and quarter potatoes. Cut in half and
then into 1 cm thick slices. Allow to stand 3-5
minutes before serving.
500 g
1 kg
5-6 minutes
11-12 minutes
500 g (2)
1 kg (4)
41/2-61/2 minutes
14-15 minutes
Corn (on cob)
Rinse corn under cold water. Place corn in husk
directly onto turntable. Turn over during cooking.
Allow to stand 3 minutes before serving.
Rinse corn under cold water. Place corn in husk
directly onto turntable. Turn over during cooking.
Allow to stand 5 minutes before serving.
Cut into quarters. Place in a dish. Season
and cook covered. Allow to stand 3 minutes
before serving.
500 g
500 g
2-3 minutes
3-4 minutes
Cut into uniform-size pieces. Place in a dish
with 1 tablespoon water and 1 tablespoon
butter. Cook covered. Allow to stand 3
minutes before serving.
Eggplant
500 g
500 g
3-31/2 minutes
3-31/2 minutes
Cut into 2 cm cubes. Place in a dish with 2
tablespoons water. Cook covered. Allow to
stand 3 minutes before serving.
Vegetables
(canned)
Drain, reserving 2 tablespoons liquid. Place
vegetables and reserved liquid in a dish and
cook covered. Allow to stand 3 minutes before
serving.
500 g
2-3 minutes
Mushrooms
Sliced or whole. Place in a dish with 2
teaspoons butter. Allow to stand 3 minutes
before serving.
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FROZEN VEGETABLE CHART
RICE AND PASTA COOKING CHART
1. Place vegetables in a dish. Cover with a lid or plastic wrap.
2. Stir halfway through cooking.
3. 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
10-14 minutes on HIGH
20-24 minutes on HIGH
10-12 minutes on HIGH
2 cups hot tap water
21/2 cups hot tap water
4 cups boiling water
4 cups boiling water
4 cups boiling water
MICROWAVE TIME
SPECIAL PROCEDURES
VEGETABLE
WEIGHT
500 g
AT HIGH (100%)
6-7 minutes
6-61/2 minutes
12-14 minutes on HIGH
10-12 minutes on HIGH
Asparagus
250 g fettuccine
Beans (green, cut) 500 g
1
/
3
cup quick-cooking
3
/
4
cup cold tap water or milk 2-4 minutes on HIGH
43/4-7 minutes on HIGH
Broccoli
500 g
6-61/2 minutes Break apart as soon as
possible. Arrange with flower
towards the centre.
oats
1 cup quick-cooking
oats
21/4 cups cold tap water or milk
Brussels sprouts
500 g
6-61/2 minutes
Procedure:
Carrots (whole)
(sliced)
500 g
500 g
6-61/2 minutes
6-7 minutes
Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice
during cooking. Allow to stand 2 minutes.
Cauliflower
500 g
6-61/2 minutes
Break apart as soon as
possible.Arrange with flower
towards the centre.
GUIDE TO COOKING EGGS
SCRAMBLED EGG GUIDE
Place butter, eggs and milk in a small
bowl. Beat with a fork until well
combined. Cook, uncovered, stirring
halfway through cooking.
Corn (on cob)
4 pieces
(500 g)
6-7 minutes
(kernel)
500 g
6-61/2 minutes
Peas (green)
Spinach
500 g 51/2-61/2 minutes
250 g
500 g
4-41/2 minutes
6-61/2 minutes Break apart as soon as
possible.
Mixed Vegetables
Cook
MEDIUM
Egg(s)
Butter
Milk
HIGH (70%)
1 tsp.
2 tsp.
1 tbsp.
1 tbsp.
1 tbsp.
1 tbsp.
1
2
3
4
1-11/2 min.
1-2 min.
2-3 min.
21/2-31/2 min.
2 tbsp.
1
/4
cup
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REHEATING CONVENIENCE
DEFROSTING CONVENIENCE
– FOOD CHART
FOOD
WEIGHT
COOKING TIME AND POWER LEVEL
SPECIAL INSTRUCTIONS
STANDING TIME
—
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
1-11/2 minutes on HIGH
Stir after heating.
21/2-3 minutes on HIGH
2-51/2 minutes on MEDIUM
6-8 minutes on MEDIUM
2-21/2 minutes on HIGH
3-31/2 minutes on HIGH
21/2-4 minutes on MEDIUM
91/2 minutes on MEDIUM
Place food in bowl. Cover with plastic wrap or lid.
Stir halfway.
Stir halfway through cooking. Stir after heating.
1-3 minutes
—
Meat Pie (refrigerated)
Individual 180 g each
Place directly on turntable, face side down. Cover with
paper towel.
1-3 minutes
4 pies
Turn over halfway.
Remove from foil container. Place in a dish same size.
Cover with plastic wrap or lid. Allow to stand.
Frozen Pasta Dinners
(e.g. Lasagne)
300-500 g
500-750 g
31/2-5 minutes on HIGH, followed by 4-5minutes on
MEDIUM
41/2-6 minutes on HIGH, followed by 81/2-10 minutes
2-3 minutes
on MEDIUM
1
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
/
2-11/2 minutes on MEDIUM
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.
Remove from foil container. Place on a roasting rack.
Allow to stand.
—
11/2-21/2 minutes on MEDIUM
41/2-6 minutes on MEDIUM
2 minutes
1-3 minutes
—
4-51/2 minutes on MEDIUM
8-10 minutes on MEDIUM
1 serve
2 serves
1
Croissants (frozen)
30-40 seconds on MEDIUM LOW
60-70 seconds on MEDIUM LOW
4-5 minutes on MEDIUM HIGH followed by 5 minutes
on MEDIUM LOW
11/2-2 minutes on MEDIUM LOW
21/2-3 minutes on MEDIUM LOW
2
Fruit Pie whole (frozen)
600 g
2-3 minutes
1-2 minutes
Remove from foil container. Place directly on the
turntable. Allow to stand.
Fruit Pie individual (frozen)
135 g each
1
2
1-31/2 minutes on MEDIUM HIGH
Remove from foil container. Place on a plate lined with
paper towel. Allow to stand.
Place directly on turntable. Turn over halfway through
defrosting.
Remove from foil container. Place on dinner plate. Allow
to stand.
Pecan Pie whole (frozen)
Jam Donuts (frozen)
1 kg
2-3 minutes
—
1-11/2 minutes on MEDIUM LOW
21/2-31/2 minutes on MEDIUM LOW
1-3 minutes on MEDIUM HIGH followed by 1-21/2
minutes on MEDIUM LOW
2
4
Danish Pastry whole
(frozen)
400 g
2-3 minutes
NOTE: Room Temperature
Refrigerator Temperature
Frozen Temperature
+20°C
+3°C
-18°C
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GENERAL INFORMATION
DEFROSTING
GLOSSARY OF TERMS
while lasagne, which contains sensitive cheese and
cannot be stirred, should be reheated at MEDIUM HIGH
or MEDIUM.
SPOON MEASURES
1 tablespoon = 20 mL
Thawing food, especially meats, using the microwave
oven is not only faster than any other method but it can
also give better results.
1 teaspoon
= 5 mL
= 2.5 mL
= 1.25 mL
1
/2
teaspoon
CASSEROLES
1
/
4
teaspoon
Cover dish tightly with plastic wrap or a lid. Stir several
times during reheating, especially if casserole has been
refrigerated. If casserole cannot be stirred, reheat at
MEDIUM.
Once frozen meat is thawed, it begins to lose its juices.
LIQUID MEASURES
With a microwave oven you can thaw meat just before
you plan to cook it, thus preserving the quality.
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
Microwave thawing doesn't mean a lot of fuss, but some
attention is needed to make sure that parts of food do not
start to cook before the centre is thawed. MEDIUM LOW
is fast enough to be convenient but gentle enough to give
good results.
/
/
2
3
4
cup
cup
cup
1
MEATS
1
/
Medium to thin slices reheat best. Cover meat with
sauce or gravy. Cover with microwave plastic wrap to
hold in heat. Reheat on MEDIUM.
CUP MEASURES
Metric
Imperial
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.
POULTRY
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
PLATES OF FOOD
Start thawing poultry breast-side down; shield warm
areas and turn over halfway through defrosting. Let
poultry stand 30 to 60 minutes after thawing, until giblets
and neck can be removed and breast meat under wings
is completely thawed.
Arrange food with thickest parts of meat and bulky
vegetables to outside of the plate. Place quick-to-heat
foods in the centre. Cover with microwave plastic wrap.
Reheat on MEDIUM.
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
VEGETABLES
CUTS OF MEAT
Wrap large, whole vegetables in microwave plastic wrap.
Cover dishes of vegetables and stir during reheating, if
possible.
Break up or separate minced beef, cubed meat, chicken
pieces or fish fillets after one-third of thawing time.
Remove any thawed pieces. Place remainder in baking
dish to complete thawing. Turn over roasts, steaks, chops
or chicken. Separate as soon as possible.
1 cup chopped nuts
1 cup coconut
TOASTING
DRY INGREDIENTS
Metric
Imperial
ALMONDS
1
15 g
30 g
60 g
=
=
=
=
=
=
=
=
=
/
2
oz.
JOINTS
1
Place 100 g almonds in a glass dish; cook for 3-3 /2
minutes on HIGH, or until golden brown. Stir almonds
every minute during cooking.
1 oz.
2 oz.
3 oz.
4 oz.
6 oz.
8 oz.
1 lb.
Turn over large roasts halfway through defrosting. As you
turn, touch the meat to find warm areas and shield these
with small pieces of foil. Let roasts stand 30 to 45
minutes after defrosting time. Thaw meats and poultry
only until they can be pierced in the centre with a skewer.
Surface or cavity should feel cool but not icy. Cook as
soon as possible to prevent loss of juices.
90 g
125 g
185 g
250 g
500 g
1000 g (1 kg)
SESAME SEEDS
1
Place /4 cup sesame seeds in a glass bowl; cook for 2-3
minutes on HIGH, or until golden. Stir every minute.
2 lb.
RECONSTITUTING DRIED FOODS
NOTE
REHEATING
• 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.
DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water,
Foods reheated in the microwave oven taste freshly
cooked, not reheated. Suit the power level to the food. A
bowl of leftover vegetables can be reheated at HIGH,
1
and cook for 4 /2-5 minutes on HIGH. Stand covered for
5 minutes before using.
35
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PULSES
COMMONLY ASKED
QUESTIONS AND ANSWERS
POINTS TO REMEMBER
To soak: Place one cup of any variety of beans in a large
dish, add 2 cups cold water and cover with a lid or plastic
wrap. Place in microwave and cook for 5 minutes on
HIGH. Then simmer for 30 minutes on MEDIUM LOW.
They will then be ready to use.
To cook: Rinse pulses. One cup of pulses to 4 cups of
boiling water is required for a maximum of 45 minutes on
HIGH.
As a general guide:
HIGH – is ideal for vegetables, fruit, soup, beverages,
bacon and sauces.
MEDIUM HIGH – for roasting lamb, roasting chicken and
fish fillets.
MEDIUM – is for roasting beef, pork and simmering;
great for casseroles or stews and cooking seafood.
MEDIUM LOW – allows you to defrost.
LOW – is used to keep foods warm once they are
cooked.
• The more food in the microwave oven, the longer it
takes to cook.
MICROWAVES COOK FROM THE INSIDE OUT. They
certainly do not. Microwaves penetrate foods from the
outside to a depth of about 2.5 cm. Small foods, under 5
cm in diameter, are penetrated to the centre from all
sides. With large foods, energy creates heat in the outer
layer; then the heat moves to the centre by conduction,
as it does conventionally. A few foods may appear to
cook more on the inside. One example is an egg. Energy
penetrates to the centre, where the fatty yolk becomes
hotter than the white, and cooks quicker.
DRIED MUSHROOMS
Place in a bowl with 2 cups of water and heat, slowly, 8-
10 minutes on LOW.
• Reduce liquids in a microwave recipe because there is
not as much evaporation, due to the shorter cooking
time.
YOU CAN'T USE METAL IN A MICROWAVE OVEN.
False. Metal reflects microwaves; the oven itself is made
of metal so microwave energy can't escape. Inside the
oven, metal slows cooking because it keeps energy from
reaching parts of the food. You can use the reflective
properties of metal to protect foods which might overcook
in some areas.
• Reduce seasonings slightly because flavours will be
unbalanced by quantity of liquid. Do not add salt
until the end of the cooking process.
• Microwaves cook from the outside to the centre, so
when arranging foods always place the thicker or
more dense portions of food at the outside, with
the thinner, less-dense pieces on the inside.
• Foil can be used in the microwave oven success
fully.
DISHES DON'T GET HOT IN A MICROWAVE OVEN.
Keep your oven mitts handy. A microwave-safe utensil
will not be heated by microwave energy, but it will
become hot from contact with hot food. Heat tends to
equalise. A warm object heats the air around it, like a
radiator in a cool room. When food becomes hot, some of
this heat is transferred to the dish.
Just remember two rules:
(a) There must be at least half of the food
exposed to the microwaves.
(b) Do not let the foil touch the sides of the oven.
Use foil to shield thinner parts of food when defrosting,
to prevent over-cooking and drying out.
• All food continues to cook after it leaves the micro
wave oven because the heat is stored in the food
and not in the oven.
Standing time required will vary according to the volume
and density of food.
e.g. Fish and vegetables – 1-5 minutes
Cakes – 3-10 minutes
Roasts – 5-15 minutes
Cover foods with a lid or foil when standing.
• When reheating foods always cover with a lid,
plastic wrap or paper towel to prevent foods from
drying out. Reheat on MEDIUM for best results.
• Always pierce food that has a membrane – for
example eggs, tomatoes, potatoes and kidneys.
• Remember to cover vegetables with a lid or plastic
wrap when cooking.
36
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HINTS
cakes; arrange cakes evenly on turntable. Cook about
50-60 seconds on HIGH, or until chocolate is soft.
Gently spread chocolate mint evenly over patty cake for
a quick icing.
• To soften honey, remove metal lid from jar and
microwave on HIGH for 30 seconds.
• Stuffed mushrooms are a terrific idea. Provided the
filling is cooked, twelve mushrooms placed on a layer of
paper towel will take approximately 3 minutes to heat
on HIGH.
• To remove odours, place 1-litre water with slice of
lemon or 1 teaspoon vanilla essence in the micro
wave.
large container to prevent boiling over.
• Always place the stems of vegetables – e.g.
cauliflower, broccoli – toward the outside of the dish.
The stems are tougher than the flower, so this will
ensure even cooking.
• FOIL. Contrary to popular belief, foil can be used in
the microwave – for shielding, not covering. It must
not come in contact with the walls of the micro
wave. Foil directs microwave energy away from
delicate or thin areas of food, toward areas that
need more cooking. It is essential for even defrost-
ing. Place foil over the thawed sections, allowing
the frozen portions to continue defrosting.
• To enhance the colour and flavour when roasting
chicken, mix some brown sugar, honey and a little
soy sauce together and brush both sides of poultry
before and during cooking.
• To blanch vegetables for freezing, place 150 g of
vegetables in a dish with 1 tablespoon of water.
Cover and cook on HIGH for 1/3 of the usual cooking
time. After cooking, immerse immediately in iced
water, package, label, and freeze for up to 3 months.
• Do not add salt to vegetables before cooking, as salt
draws out the moisture and causes vegetables to
toughen.
• Ice-cream containers were made for freezing food
and are not suitable for use in a microwave oven.
• Remember: When melting chocolate in the
microwave oven, it holds its shape until stirred. Heat for
2-21/2 minutes per 100 g on MEDIUM. DO NOT
COVER.
• Jams and chutneys are great when made in the
microwave, as they retain their colour and flavour.
As cooking time is so short, less evaporation occurs.
Therefore pectin or a jam setting agent is required to
make jam set.
• To obtain more juice from oranges, lemons or limes,
prick skin, microwave 30 seconds on HIGH and stand 2
minutes before squeezing.
• Warm jam for a quick glaze. Heat 2-3 tablespoons for
30 seconds on HIGH; strain if necessary while hot.
• Soften cream cheese for dips or beating by removing
foil wrapper and cooking for 1 minute on MEDIUM
LOW.
Cook for 20 minutes on HIGH.
• As microwave cooking time is so quick, food should
be seasoned to taste with herbs and spices after
cooking.
• To peel a tomato, pierce the skin with a fork 3-4
times.
Place on a rack and cook for 45-60 seconds on HIGH.
Stand for 3 minutes before peeling.
• Lightly prick the skin of chicken before cooking. This
prevents the loud popping noises.
• Peeling garlic is made easier by placing a clove in
the microwave for 10 seconds on HIGH.
• Pierce the skin of chicken livers with a fork before
cooking to prevent popping of the internal fat. Cover
with paper towel when cooking.
• To melt marshmallows, place 100 g in a large bowl.
Cook for 30 seconds on HIGH.
• To dissolve gelatine, mix 1 teaspoon gelatine with 2
tablespoons water and cook for 20-30 seconds on
HIGH. Stir well.
• The flavour of wine in food is highlighted with the
short microwave cooking time, so adjust the
quantity to your taste.
• Tomato sauce can be warmed for 30 seconds on
HIGH to give it a pouring consistency. (ensure lid is
removed.)
• To blanch almonds place 100 g in a bowl with 1 cup
of water. Cook for 5 minutes on HIGH.
• If brown sugar becomes hard, simply soften in the
microwave oven. Place a cup at a time in a bowl with a
slice of bread. Cover with plastic wrap and cook for 40
seconds on HIGH.
• When cooking sauces in the microwave use less
liquid: the absence of direct heat means sauces do
not reduce as much as stovetop-prepared sauces.
• Rice and pasta cook well in small quantities. Use a
• Soften 6-8 honey-snap biscuits for 30 seconds on
HIGH. Shape into base of patty dish for quick tartlet
cases.
• Place a chocolate after-dinner mint on top of 6 patty
37
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QUICK REFERENCE GUIDE
FEATURE
QUICK OPERATION GUIDE
Menu
Sensor Reheat
INSTANT COOK
START
SENSOR REHEAT
x 3
eg. Soup
Menu Category and Menu
Sensor Cook
INSTANT COOK
DESSERTS
START
x 1
eg. Cake
Quick and Easy
Menu
INSTANT COOK
START
QUICK &
EASY
x 2
eg. Chicken Caesar Salad
Menu Category and Menu
EXPRESS
Express Menus
(Express Defrost,
Express Meal)
INSTANT COOK
START
DEFROST
x 2
eg. Chicken Fillets
Menu Category and Menu
EXPRESS
Express Menus
(Express Cook)
Weight
INSTANT COOK
START
COOK
x 1
eg. 1.0kg
Weight
eg. Roast Beef Chilled
Menu
Easy Defrost
More or Less
INSTANT COOK
START
EASY
DEFROST
x 4
eg. 1.0kg
Menu
eg. Poultry
Weight#
INSTANT COOK
START
EASY
MORE
DEFROST
x 4
eg. 1.0kg
eg. Poultry
# Sensor Reheat, Sensor Cook, Quick and Easy and Express Defrost
/ Express Meal of Express Menus do not need to enter weight.
To soften Cream Cheese or Butter for 40 seconds on M•LOW.
Cooking Time
Variable Cooking
Control
INSTANT COOK
START
POWER
LEVEL
x 4
Cooking Time
Slow Cook
Auto Start
INSTANT COOK
START
SLOW
COOK
eg. 1hour 30min
To cook a Casserole for 40 minutes on MEDIUM to start at 4:00 pm
Start Time
TIMER
CLOCK
HELP
Cooking Time
INSTANT COOK
START
POWER
LEVEL
x 3
Just One Touch
Instant Cook
Clock
INSTANT COOK
START
Within 3 minutes of closing the door.
To set for 11:45 am
TIMER
CLOCK
TIMER
CLOCK
x 2
TINSEB014 WRRZ - J31
PRINTED IN THAILAND
®
SHARP CORPORATION OSAKA, JAPAN
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