Sharp Microwave Oven R 210D User Manual

®
TM  
J
MICROWAVE OVEN  
MODEL R-210D  
OPERATION MANUAL and COOKING GUIDE  
CONTENTS  
Pages  
Warranty  
1
2
3
4
4
5
6
7
7
8
8
8
Warning  
Special Notes  
Installation Instructions  
®
®
Oven Diagram  
Control Panel  
Operation of Control Panel  
Other Convenient Features  
Demonstration Mode  
Care and Cleaning  
Service Call Check  
Specifications  
Cooking Guides  
1 ~ 13  
Thank you for buying a Sharp Microwave Oven.  
Please keep this operation manual handy, as it describes all the features of your oven and will enable you  
to cook many varieties of foods.  
The manual is divided into two sections:  
1.OPERATION  
This section describes your oven and teaches you how to use all the features.  
2.COOKING GUIDES  
This section is at the back of the manual, it contains the more commonly used information such as how to  
prepare food, which cooking utensil to use, standing time.  
It also contains recipes for manual cooking.  
Please take some time to read your operation manual carefully, paying particular attention to the warnings  
and special notes.  
When selecting another home appliance, please again consider our full range of Sharp products.  
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WARNING  
Read all instructions before using the appliance.  
To reduce the risk of fire in the oven cavity:  
a. Do not overcook food.  
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.  
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.  
d. Look at the oven from time to time when food is heated in disposable containers made of plastic,  
paper or other combustible materials for signs of smoke or burning.  
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven  
off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.  
To reduce the risk of explosion and sudden boiling:  
a, Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are  
considered to be sealed containers.  
b, When boiling liquids in the oven, use a wide-mouthed container and stand about 20 seconds at the  
end of cooking to avoid delayed eruptive boiling of liquids.  
This oven is for home food preparation only and should only be used for heating, cooking and defrosting food  
and beverage.  
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.  
Never operate the oven whilst any object is caught or jammed between the door and the oven.  
Do not try to adjust or repair the oven yourself because of hazard. The oven must be adjusted or repaired  
by a qualified service technician trained by SHARP.  
Donotoperatetheovenifitisnotworkingcorrectlyordamageduntilithasbeenrepairedbyaqualifiedservice  
technician trained by SHARP. It is particularly important that the oven door closes properly and that there  
is no damage to:  
(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven  
cavity (buckled or deformed), (4) Burn marks on the door seal faces.  
Do not bump, or catch utensils, loose clothes and your accesories on the door safety latches when removing  
food from the oven.  
Never poke an object, particularly a metal object, through a grille or between the door and the oven while the  
oven operating.  
Never tamper with or deactivate the door safety latches.  
Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enough  
heat from the food can transfer through utensils to cause skin burns.  
Should the power supply cord become damaged, it must be replaced with a special cord supplied by a  
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician  
trained by SHARP.  
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.  
Avoid steam burns by directing steam away from the face and hands.  
Slowlyliftthefurthestedgeofadish'scoverandmicrowaveplasticwrapandcarefullyopenpopcornandoven  
cooking bags away from the face.  
Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot  
surfaces or sharp edges.  
To prevent the turntable from breaking:  
a. Before cleaning the turntable with water, leave the turntable to cool.  
b. Do not place anything hot on a cold turntable.  
c. Do not place anything cold on a hot turntable.  
Do not place anything on the outer cabinet.  
This appliance must be earthed.  
Do not store food or any other items inside the oven.  
Make sure the utensil does not touch the interior walls during cooking.  
Only allow children to use the oven without supervision when adequate instructions have been given so that  
the child is able to use the oven in a safe way and understands the hazards of improper use.  
This appliance is not intended for use by young children or infirm persons without supervision.  
Young children should be supervised to ensure that they do not play with the appliance.  
2
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SPECIAL NOTES  
DO  
DON’T  
Eggs, fruits,  
vegetables,  
nuts, seeds,  
sausages and  
oysters  
* Puncture egg yolks and whites and  
oysters before cooking to prevent  
"explosion".  
* Pierce skins of potatoes, apples,  
squash, hot dogs, sausages and  
oysters so that steam escapes.  
* Cook eggs in shells. This prevents  
"explosion", which may damage the  
oven or injure yourself.  
* Reheat whole eggs.  
* Overcook oysters.  
* Dry nuts or seeds in shells.  
Popcorn  
* Use specially bagged popcorn for the  
microwave oven.  
* Pop popcorn in regular brown bags or  
glass bowls.  
* Listen while popping corn for the  
popping to slow to 1-2 seconds.  
* Exceed maximum time on popcorn  
package.  
Baby food  
* Transfer baby food to small dish and  
* Heat disposable bottles.  
heat carefully, stirring often. Check for * Overheat baby bottles.  
suitable temperature to prevent burns.  
* Remove the screw cap and teat  
before warming baby bottles. After  
warming shake thoroughly. Check for  
suitable temperature.  
Only heat until warm.  
* Heat bottles with nipples on.  
* Heat baby food in original jars.  
General  
* Food with filling should be cut after  
heating, to release steam and avoid  
burns.  
* Heat or cook in closed glass jars or air  
tight containers.  
* Stir liquids briskly before and after  
cooking for even heating.  
* Use a deep bowl when cooking liquids  
or cereals to prevent boiling over.  
* For boiling or cooking liquids see  
WARNING on page 2.  
* Deep fat fry.  
* Heat or dry wood, herbs, wet papers,  
clothes or flowers.  
* Operate the oven without a load (i.e. an  
absorbing material such as food or wa-  
ter) in the oven cavity.  
Canned foods  
* Remove food from can.  
* Heat or cook food while in cans.  
* Overcook as they may catch fire.  
Sausage rolls,  
Pies, Christmas  
pudding  
* These foods have high sugar and/or  
fat contents.  
* Cook for the recommended time.  
Meats  
* Use a microwave proof roasting rack  
to collect drained juices.  
* Place meat directly on the turntable for  
cooking.  
Utensils  
* Check the utensils are suitable for  
MICROWAVE cooking before you use  
them.  
* Use metal utensils for MICROWAVE  
cooking. Metal reflects microwave  
energy and may cause an electrical  
discharge known as arcing.  
Aluminium foil  
Browning dish  
* Use to shield food to prevent over  
cooking.  
* Watch for sparking. Reduce foil or  
keep clear of cavity walls.  
* Use too much.  
* Shield food close to cavity walls.  
Sparking can damage the cavity.  
* Place a suitable insulator such as  
microwave and heat proof dinner plate  
between the turntable and the  
browning dish.  
* Exceed the preheating time recom-  
mended by the manufacturer. Exces-  
sive preheating can cause the glass  
turntable to shatter and/or damage  
internal parts of the oven.  
3
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INSTALLATION INSTRUCTIONS  
1. Remove all packing materials from the oven cavity, (do not remove the waveguide cover, item 9 below), and  
the feature sticker from the outside of the door, if there is one. Check the unit for any damage, such as a  
misaligned door, damaged door seals around the door or dents inside the oven cavity or on the door. If there  
is any damage, please do not operate the oven until it has been checked by a SERVICE CENTRE  
APPROVED BY SHARP and repaired, if necessary.  
2. Accessories provided  
1) Turntable tray  
2) Roller stay  
3) Operation manual and cooking guide  
3. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntable  
is centrally located and locked together. Refer to OVEN DIAGRAM below. Never operate the oven without  
the roller stay and turntable.  
4. The oven should not be installed in any area where heat and steam are generated, for example, next to a  
conventional oven unit. The oven should be installed so as not to block ventilation openings.  
Allow at least 10 cm on the top, 5 cm on the both sides and at the rear of the oven for free air space.  
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personal  
injury for failure to observe the correct electrical connecting procedure.  
The A.C. voltage must be single phase 230-240V, 50Hz.  
6. Operate the oven from a general purpose domestic outlet.  
If a generator is used, do not operate the oven with NONSINUSOIDAL outputs.  
OVEN DIAGRAM  
11  
2
9
12  
1
8
3
4
5
6
4
7
13  
10  
1. Door handle  
2. Oven lamp  
3. Door hinges  
4. Door safety latches  
5. See through door  
8. Control panel (See page 5)  
9. Waveguide cover  
10. Power supply cord  
11. Ventilation openings  
12. Turntable  
6. Door seals sealing surfaces  
7. Coupling  
13. Roller stay  
4
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CONTROL PANEL  
POWER LEVEL INDICATOR  
POWER LEVEL BUTTON  
There are five power levels. The approximate  
percentage of microwave power for each setting  
is:  
HIGH  
100%  
70%  
50%  
30%  
MED HIGH (MEDIUM HIGH)  
MED (MEDIUM)  
MED LOW/DEFROST  
(MEDIUM LOW/DEFROST)  
LOW  
10%  
LIGHT UP DIAL (0-30 minutes)  
Turn to set cooking time or weight of defrost food.  
Turn left to set the demonstration mode.  
MEAT DEFROST GUIDE  
5
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OPERATION OF CONTROL PANEL  
Your oven can be programmed up to 30 minutes. The cooking (defrosting) time varies from 15 seconds to 5  
minutes. It depends on the total length of the cooking (defrosting) time as shown on the table below.  
When the oven is plugged in, the POWER LEVEL indicator will show HIGH. If you miss your desired level,  
press the POWER LEVEL button until you reach the level again.  
Cooking time  
Increasing unit  
0-1 minute  
1-4 minutes  
4-15 minutes  
15-30 minutes  
15 seconds  
30 seconds  
1 minute  
5 minutes  
1.  
COOKING  
DEFROSTING  
Suppose you want to cook on MED for 10 min.  
Suppose you want to defrost 0.5 kg meat.  
Select desired power  
level by pressing the  
POWER LEVEL button  
until the POWER LEVEL  
indicates MED.  
Select DEFROST setting  
by pressing the POWER  
LEVEL button until the  
POWER LEVEL indicates  
DEFROST.  
Set the cooking time by  
rotating the LIGHT UP  
DIAL.  
Rotate the LIGHT UP  
DIAL to the weight of the  
meat (0.5) as indicated  
on the scale.  
2.  
The oven starts automatically.  
The cooking time is shown by flashing.  
3.  
The cooking time will count down to 0. When the cooking time reaches 0, an audible signal will sound  
and the oven will automatically turn off. If you wish to stop cooking before the end of the cooking time,  
turn the dial back to 0or simply open the door.  
Everytime the door is opened, microwave activity stops immediately.  
NOTE  
1. You can set the LIGHT UP DIAL while the POWER LEVEL indicator is lit. The POWER LEVEL  
indicatorwilllightwhiletheovendoorisopen. Itwillalsolightfor3minutesafteraprecedingoperation.  
2. Your oven is fitted with a safety feature. If the LIGHT UP DIAL remains at the 0position for more  
than 3 minutes, you must open the oven door or press the POWER LEVEL button before the dial can  
be operated again.  
3. Yourovenwillmemorizethepowerlevelofthelastoperation. SimplypressthePOWERLEVELbutton  
and the last power level will be indicated on the control panel. If the elctrical power supply to your oven  
should be interrupted, the memory will be erased.  
4
4. The scale of the MEAT DEFROST GUIDE is calibrated, refer to the defrosting chart on page  
the cooking guides.  
in  
To defrost other types of food, select the DEFROST setting and rotate the LIGHT UP DIAL to the  
required time.  
5. The oven door may be opened at any time during the cooking process.  
If you wish to continue cooking, close the door.  
6. If you wish to change the power level or cooking time during operation, press the POWER LEVEL  
button or turn the LIGHT UP DIAL to the desired setting.  
6
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OTHER CONVENIENT FEATURES  
Demonstration Mode  
This feature is mainly for use by retail outlets, and also allows you to practice the dial operation.  
* To set the demonstration mode.  
1. Open the door.  
2. Turn the LIGHT UP DIAL to the left until the oven beeps.  
3. Close the door. The demonstration mode is now set.  
Carry out these steps within 15 seconds.  
NOTE  
1. During the demonstration mode, the POWER LEVEL indicator and Light Up Dial will be flashing.  
2. Cooking operation can be demonstrated with no power in the oven and counted down to zero at sixty  
times the speed.  
3. To cancel the demonstration mode:  
Disconnect the oven from the power supply or carry out step 1-3 above.  
7
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CARE AND CLEANING  
CLEAN THE OVEN AT REGULAR INTERVALS  
Exterior:  
The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of  
harsh abrasive cleaners.  
Door:  
Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to  
remove any spills or spatters. Do not use abrasive cleaner.  
Control Panel:  
Care should be taken in cleaning the control panel. Open the oven door before cleaning to inactivate the control  
panel. Wipe the panel with a cloth dampened slightly with water only.  
Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.  
CAUTION : Take care not to move the light up dial from "0" (off) position during cleaning, or the oven will start  
as soon as you close the door.  
Interior walls:  
To clean the interior surfaces, wipe with a soft cloth and warm water for hygienic reasons . After use wipe the  
waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes may  
overheatandbegintosmokeorcatchfire. Donotremovethewaveguidecover. DONOTUSEACOMMERCIAL  
OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR  
MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.  
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.  
Turntable/Roller Stay:  
Wash with mild soapy water and dry thoroughly.  
SERVICE CALL CHECK  
Please check the following before calling for service:  
Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely.  
Cook the water for two minutes on HIGH power.  
A. Does the oven lamp light?  
B. Does the cooling fan work?  
YES _______ NO _______  
YES _______ NO _______  
(Put your hand over the rear ventilation openings.)  
C. Does the turntable rotate?  
YES _______ NO _______  
(The turntable can rotate clockwise or counterclockwise. This is quite normal.)  
D. After two minutes, did an audible signal sound?  
E. Is the water inside the oven hot?  
YES _______ NO _______  
YES _______ NO _______  
If NOis the answer to any of the above questions, please check your wall socket and the fuse in your meter box.  
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE  
APPROVED BY SHARP.  
NOTE: If the light up dial is flashing and the cooking tme is counting down rapidly, the oven has been set to  
the demonstration mode, see page 7 for details.  
SPECIFICATIONS  
AC Line Voltage  
AC Power Required  
Output Power  
Single phase 230240V, 50Hz  
1.16 kW  
800 W* (IEC test procedure)  
2450 MHz** (Class B/Group 2)  
460mm(W) x 290mm(H) x 372mm(D)  
314mm(W) x 228mm(H) x 329mm(D)  
24 litre  
Microwave Frequency  
Outside Dimensions  
Cavity Dimensions  
Oven Capacity  
Cooking Uniformity  
Weight  
Turntable (ø295mm tray) system  
Approx. 14 kg  
* When tested in accordance with AS/NZS 2895.1.1995  
** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International  
Standard CISPR11.  
8
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MEMO  
9
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COOKING GUIDES  
CONTENTS COOKING GUIDE  
QUICK  
REFERENCE  
GUIDE  
COOKWARE  
AND  
UTENSIL GUIDE  
HELPFUL HINTS  
RECIPES  
DEFROSTING  
CHART  
3
4
1
2
5
®
TINSEA850WRRZ J12  
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SHARP CORPORATION OSAKA, JAPAN  
Printed in Thailand  
QUICK REFERENCE GUIDE  
FEATURE  
Variable  
QUICK OPERATION GUIDE  
To cook for 10 min. on MED.  
Cooking  
Control  
Power level  
Cooking Time  
Defrosting  
To defrost 0.5 kg meat.  
Setting  
Weight  
1
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HELPFUL HINTS  
1. THE ARRANGEMENT  
2. TURNING  
Arrange foods carefully. Place thickest areas toward outside of dish.  
Foods such as poultry and joints of meat should be turned over after half the  
cooking time.  
3. COVERING  
4. PIERCING  
Cover foods in the microwave if you would normally cover the food in your  
ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casse-  
roles, or when Reheating.  
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to  
allow steam to escape.  
Use to cover foods:  
TOMATO  
EGG  
6. STANDING TIME  
LID  
PLASTIC WRAP  
PAPER TOWEL  
5. SHIELDING  
Shield using small pieces of aluminium foil to shield thin areas of meat, fish  
and poultry or edges of cakes to prevent overcooking.  
Standing time is important. After cooking or defrosting ensure adequate  
standing time. This allows the food to continue cooking or heating. Refer to  
cooking guides for each menu or according to manufacturers instructions.  
8. SIZE  
7. STIRRING  
Small pieces cook faster than large ones. To speed cooking, cut pieces  
smaller than 5 cm so microwaves can penetrate to the centre from all sides.  
For even cooking, make all the pieces the same size.  
FISH  
CHICKEN  
Stir foods from the outside to the centre of the dish, once or twice during  
cooking if possible.  
Eg. Casseroles and Sauces.  
10. FAT AND BONE  
9. DENSITY  
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.  
Large fatty areas or excess drippings in dish attract energy away from meat,  
and slows cooking. Centre bones do not affect cooking, but bone on the side  
of meat conducts heat to the areas next to it.  
Thedepthtowhichmicrowavespenetratefoodvariesdependingonthefood's  
density. Porous foods like minced beef or mashed potatoes microwave faster  
than dense ones like steak or whole potatoes.  
11. STARTING TEMPERATURE  
12. QUANTITY  
Frozenorrefrigeratedfoodtakeslongertoheatthanfoodatroomtemperature.  
Cooking times in this book are based on normal storage temperatures. Since  
rooms, refrigerators and freezers differ in temperature, check for doneness at  
the minimum time.  
Microwave cooking times are directly related to the amount of food in the  
oven. Because energy is absorbed by the food itself, one potato or a single  
piece of chicken cooks rapidly. When the energy is divided among several  
items, cooking takes more time.  
13.CONDENSATION  
Condensation is a normal part of microwave cooking. The humidity and  
moisture in food will influence the amount of condensation in the oven.  
Generally, covered foods will not cause as much condensation as uncovered  
foods. Ensure that the ventilation openings are not blocked.  
2
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COOKWARE AND UTENSIL GUIDE  
Use  
Advice  
Utensil  
GLASSWARE/CERAMIC  
(HEAT RESISTANT)  
YES  
GLASSWARE  
Ordinary glass is not suitable for cooking but may be used for short periods for heating foods.  
CERAMIC  
Most ovenproof china, and ceramics, are suited.  
Avoid dishes that are decorated with gold or silver leaf.  
Avoid using antique pottery.  
If unsure, check with the manufacturer.  
METAL COOKWARE  
NO  
Metal cookware should be avoided when cooking in the microwave oven.  
Microwave energy is reflected by metal.  
PLASTIC WRAP/  
OVEN BAGS  
YES  
Plastic wrap can be used to cover food.  
Some shrinkage of the wrap may occur, over an extended cooking time.  
When removing wrap, lift it in such a way to avoid steam burns.  
Do not tie oven bags with metal twist ties, substitute with string.  
For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.  
MICROWAVE  
(
)
SAFE ONLY  
ALUMINIUM FOIL  
STRAW AND WOOD  
PAPER  
FOR  
SHIELDING  
Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.  
Remove food in foil trays, if possible, and place in a microwave safe dish.  
If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.  
NO  
Excessive over heating of these materials may cause a fire in the microwave oven.  
YES  
Paper towels and waxed paper are suitable to use to prevent splatters.  
These are suitable for use when reheating foods or for short cooking times.  
PLASTIC COOKWARE  
MICROWAVE SAFE  
YES  
YES  
Ideal for cooking, reheating and defrosting.  
Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.  
BROWNING DISH  
THERMOMETERS  
Ensure that the preheating time of the dish is not exceeded.  
Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.  
MICROWAVE SAFE  
CONVENTIONAL  
YES  
NO  
3
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DEFROSTING CHART  
Power : MED LOW(30%)  
Food  
Approx. Cooking Time  
Procedure  
Steak  
Chops  
1214min./500g  
Shield thin end of chops or steaks with foil.  
Position the food with thinner parts in the centre in a single layer on a  
defrost rack.  
If pieces are stuck together, try to separate as soon as possible.  
Turn food over approximately half way through defrosting. Shield warm  
portions.  
After defrost time, stand covered with aluminium foil for 1015 mins.  
*See NOTE below.  
Poultry  
1315min./500g  
Remove from original wrapper.  
Shield wing and leg tips with foil.  
Place breast side down on a defrost rack.  
Turn food over approximately half way through defrosting. Shield warm  
portions.  
After defrost time, stand covered with aluminium foil for 1530 mins.  
N.B. After standing run under cold water to remove giblets if necessary.  
Minced Beef  
1214min./500g  
Place frozen minced beef on a defrost rack.  
Turn food over approximately half way through defrosting. Shield warm  
portions.  
*See NOTE below.  
After defrost time, stand covered with aluminium foil for 1015 mins.  
Chicken  
Pieces  
1214min./500g  
Shield the exposed bone with foil.  
Place chicken on a defrost rack.  
Turn food over approximately half way through defrosting. Shield warm  
portions.  
After defrost time, stand covered with aluminium foil for 1015 mins.  
*See NOTE below.  
Roast/Beef  
Pork  
1315min./500g  
Shield the edge with foil strips about 2.5 cm wide.  
Place joint with lean side face upwards (if possible) on a defrost rack.  
Turn food over approximately half way through defrosting. Shield warm  
portions.  
Lamb  
1214min./500g  
After defrost time, stand covered with aluminium foil for 1530 mins.  
NOTE: When freezing minced beef, shape it into flat even sizes.  
For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary interleave with freezer plastic to separate layers. This will ensure  
even defrosting.  
It is also a good idea to label the packs with the correct weights.  
4
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APPETIZERS / SOUP  
SAVOURY MUSHROOMS  
3 slices white bread  
2 rashers bacon, chopped  
2 shallots, finely chopped  
2 tablespoons Worcestershire sauce  
1/4 cup grated cheese  
1 tablespoon fresh parsley  
1 tablespoon parmesan cheese  
CREAM OF TOMATO SOUP  
24 small cup mushrooms  
1 small onion, peeled and chopped  
1 rasher bacon, rind removed, and chopped  
30 g butter  
1 carrot, peeled and sliced  
1 stick celery, chopped  
2 tablespoons flour  
3 large tomatoes, quartered  
600 mL chicken stock  
bouquet garni  
salt and pepper  
2 tablespoons cream  
chopped parsley  
1. Remove stalks from mushrooms.  
2. Process bread into fine crumbs.  
3. Cook bacon between paper-towel for 2 minutes on 100%.  
4. Add shallots to bacon and cook for 1 minute on 100%.  
5. Mix breadcrumbs, bacon, shallots, grated cheese, worcestershire sauce and  
parsley until well combined.  
1. Add onion, bacon and butter to a large casserole dish. Cover and cook for 3  
minutes on 100%.  
6. Spoon mixture into mushrooms. Place 24 mushrooms directly on the  
turntable and cook for 5-6 minutes on 100%. Sprinkle on parmesan cheese.  
Makes 24  
2. Stir in carrot and celery. Cover and cook a further 3 minutes on 100%.  
3. Sprinkle in flour and stir. Add the quartered tomatoes, stock and bouquet  
garni. Cover and cook for 15-20 minutes on 100%.  
4. Remove bouquet garni.  
5. Place in a blender or processor and blend until smooth.  
6. Return to the casserole dish, add cream, parsley and seasonings. Cover and  
cook for 3 minutes on 70%.  
QUICK NACHOS  
200 g packet corn chips  
250 g salsa flavoured dip  
1/2 cup sour cream  
7. When serving add more cream.  
Serves 4  
420 g can red kidney beans  
1/4 cup grated tasty cheese  
PUMPKIN SOUP  
1. Place corn chips in base of a flan dish.  
2. Mix salsa with beans and sour cream. Pour over corn chips.  
3. Sprinkle with cheese.  
4. Cook for 4-5 minutes on 100%.  
5. Serve immediately with guacamole.  
Serves 4  
1 kg pumpkin, peeled and chopped  
2 small onions, chopped  
1 cup chicken stock  
1 cup cream  
1 teaspoon garlic, minced  
salt and pepper to taste  
1. Place pumpkin, onion, garlic and stock in a large bowl.  
2. Cover and cook for 20-25 minutes on 100%. Stir twice during cooking.  
3. Place in a blender or processor and blend until smooth.  
4. Transfer to a serving bowl and stir in cream and nutmeg. Season to taste.  
Serves 4-6  
5
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SEAFOOD  
CHILLI PRAWNS WITH  
SNOW PEAS  
CRAB MORNAY  
60 g butter  
2 tablespoons tomato sauce  
1/3 cup plain flour  
1/2 teaspoon tabasco sauce  
1/2 teaspoon worcestershire sauce  
3 tablespoons cream  
1/2 teaspoon dry mustard  
2 cups milk  
1 tablespoon butter  
11/2 kg peeled and deveined, green prawns  
1 small red capsicum, cut into 2 cm strips  
1 tablespoon chopped chives  
1 tablespoon chilli sauce  
1 onion, finely chopped  
2 x 170 g cans crab meat, drained  
2 cloves garlic, crushed  
salt and pepper  
grated rind of 1 lemon  
1/2 cup finely grated cheese  
2 tablespoons fried noodles  
freshly ground black peper  
100 g snow peas, topped and tailed  
1. Melt butter for 1 minute on 100%. Stir in flour and mustard. Cook a further 1  
1. In a large bowl melt butter for 30 seconds on 100%. Add prawns, capsicum,  
chives, chilli sauce, lemon rind and black pepper. Mix well.  
2. Cook for 13-15 minutes on 50%, stirring every 3 minutes.  
3. Stir in snow peas and cook for a further 4-5 minutes on 50%.  
4. Serve immediately.  
minute on 100%.  
2. Gradually stir in milk. Cook for 5-7 minutes on 100%, stirring every 2  
minutes.  
3. Stir in onion, crab meat, garlic, tomato sauce, tabasco sauce, worcestershire  
sauce, cream, salt and pepper and 1/4 cup cheese.  
4. Place into a 2-litre serving dish. Sprinkle with fried noodles and remaining  
cheese.  
Serves 4  
GARLIC PRAWNS  
5. Cook for 15-20 minutes on 50%.  
6. Serve with fresh garden salad.  
24 green king prawns  
4 tablespoons butter  
Serves 6  
3 cloves garlic, crushed  
1 tablespoon chopped parsley  
FISH FILLETS  
4 ocean perch fillets  
2 tablespoons butter  
2 tablespoons lemon juice  
seasonings  
1. Peel and devein prawns, leaving tails intact.  
2. Combine butter and garlic. Cook for 1 minute on 100%.  
3. Stir in prawns.  
4. Cook for 9-11 minutes on 50%, tossing every 2 minutes. Spinkle with parsley.  
5. Serve in individual dishes with garlic bread.  
Serves 4  
1. In a casserole dish, place fillets in a single layer. (Fold under tails of fish).  
2. Top with lemon juice and butter.  
3. Add seasonings.  
4. Cover with plastic wrap or glass lid.  
5. Cook for 15-17 minutes on 70%.  
6. After cooking, stand covered for 3 minutes.  
7. Serve with potato wedges.  
Serves 4  
6
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POULTRY  
CHICKEN WITH BACON  
AND LEEK SEASONING  
CHICKEN IN A POT  
4 chicken thighs  
No. 15 chicken  
60 g butter, melted  
1/4 cup plain flour  
2 rashers bacon, finely chopped  
1 green capsicum, diced  
1 onion, finely chopped  
425 g can peeled tomatoes  
1 tablespoon tomato paste  
2 chicken stock cubes  
1 tablespoon soy sauce  
salt and pepper  
1 leek, finely chopped  
2 rashers bacon, chopped  
11/2 cups breadcrumbs  
1 egg yolk (beaten)  
salt and pepper  
20 g butter, melted, extra  
1. Combine butter, leek and bacon in a bowl. Cook for 1 minute on 100%.  
2. Stir in bread, egg yolk and seasonings. Mix well.  
100 g mushrooms, sliced  
3. Fill cavity of chicken with stuffing and secure with a toothpick.  
4. Brush chicken with extra melted butter.  
1. Toss chicken thighs in flour.  
5. Place chicken on a rack, breast-side down, cook for 20 minutes on 70%.  
6. Turn over, cook a further 20 minutes on 70%.  
2. Add chicken and all other ingredients (except mushrooms) to a large  
casserole dish.  
7. Stand covered with aluminium foil for 10 minutes before serving.  
3. Cover and cook for 30 minutes on 70%. Stir at 10 minutes intervals.  
4. Add mushrooms. Cook uncovered for a further 5-7 minutes on 70%.  
Serves 4  
Serves 2-4  
APRICOT CHICKEN  
CHICKEN AND MACARONI BAKE  
4 chicken thighs  
No. 15 chicken  
100 g vintage chedder cheese  
100 g mozzarella cheese  
100 g romano cheese  
1 packet French onion soup  
1 tablespoon plain flour  
375 mL apricot nectar  
20 g butter, melted  
2 cups macaroni  
3 cups hot tap water  
1/4 cup plain flour  
300 mL sour cream  
250 mL chicken stock  
1 tablespoon chopped parsley  
300 g dried apricot halves  
1. Place in a large casserole dish.  
2. Toss chicken in combined French onion soup and plain flour.  
3. Cook chicken for 13 minutes on 70%, cover with lid.  
4. Pour over apricot nectar and apricots.  
5. Cook, covered, for 13 minutes on 70%.  
6. Serve hot with pasta.  
1. Melt butter for 30 seconds on 100%. Brush over Chicken.  
2. Place on a roasting rack. Cook for 30 minutes on 70%, turning halfway  
through cooking.  
3. Allow chicken to cool.  
Serves 4  
4. Place macaroni in a large bowl. Cover with hot water. Cook for 20  
minutes on 100%. Stir halfway.  
5. Remove flesh from chicken.  
6. Mix together plain flour, sour cream and chicken stock.  
7. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and  
cook for 15-20 minutes on 70%.  
8. Sprinkle with parsley.  
9. Serve immediately with a tossed salad.  
Serves 4  
7
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MEAT  
CRUSTY ROSEMARY LAMB  
MALAYSIAN CURRY  
1/4 cup brown sugar  
4 slices bacon, chopped  
2 tablespoons seeded mustard  
1 tablespoon lemon juice  
2 tablespoons chopped fresh rosemary  
1.5 kg leg lamb  
2 onions, roughly chopped  
2 sticks celery, sliced  
30 g butter  
2 cloves garlic, crushed  
1 tablespoon oil  
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.  
2. Place fat side down on a rack.  
3. Cook for 15 minutes (medium) 20 minutes (well done) on 70%.  
4. Turn over shield shank with foil to prevent overcooking. Spread combined  
ingredients over leg of lamb and cook for a further 15 minutes (medium) 20  
minutes (well done) on 70%.  
1 kg blade steak, cubed  
1/4 cup flour  
2 teaspoons curry paste  
1 tablespoon brown sugar  
2 beef stock cubes  
1-11/2 cups boiling water  
1 apple, peeled and diced  
1 tablespoon lemon juice  
1/3 cup cream  
5. Allow to stand for 10 minutes, covered with foil before serving.  
Serves 4-6  
1 tablespoon fresh chopped coriander  
1 cup boiling water  
SHEPHERD'S PIE  
1. In a 3-litre casserole dish, sauté bacon, onions, celery, butter, garlic and oil  
for 3-4 minutes on 100%.  
2. Stir in meat, flour, curry paste, sugar, stock cubes and boiling water.  
3. Cover and cook for 30 minutes on 50%. Stir and cook for a further 10 minutes  
on 50%.  
4 large potatoes  
2 tablespoons butter  
2 tablespoons milk  
salt and pepper  
4. Add apple and cook a further 2-3 minutes on 50%.  
5. Stir in lemon juice, cream and coriander.  
6. Serve hot with boiled rice.  
500 g minced beef  
1 onion, chopped  
2 tablespoons gravy powder  
420 g can minestrone soup  
1 tablespoon Worcestershire sauce  
1 tomato, chopped  
Serves 4-6  
2 tablespoons parsley  
1/4 cup grated cheese  
1. Peel and cut potatoes into cubes. Place into a large bowl. Add 2 tablespoons  
water. Cover and cook for 15-20 minutes on 100% or until tender. Drain.  
2. Mash potatoes; add butter, milk, salt and pepper. Stand aside.  
3. In another large bowl, combine mince and onion and cook for 10-12 minutes  
on 70%, stirring every 2 minutes. Drain juices from meat.  
4. To mince and onion, add gravy powder, minestrone soup, Worcestershire  
sauce, tomato and parsley. Mix well.  
5. Spoon mince mixture into a large casserole dish.  
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.  
7. Cook for 20 minutes on 70%.  
8. Allow to stand for 10 minutes before serving.  
Serves 4-6  
8
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SPRINGTIME  
LAMB CASSEROLE  
BEEF STROGANOFF  
100 g mushrooms, thinly sliced  
150 mL sour cream  
1 packet (30 g) French onion soup  
1/4 cup plain flour  
2 teaspoons parsley  
1 kg rump steak, cut into strips  
1/2 cup plain flour  
2 teaspoons chives  
750 g lamb, cubed  
salt and pepper  
4 spring onions, quartered  
2 carrots, thinly sliced  
1 onion, finely chopped  
1 clove fresh garlic, chopped  
140 g tomato purée  
250 mL chicken stock  
310 g can corn kernels, drained  
2 sticks celery, finely chopped  
300 mL carton sour cream  
2 tablespoons tomato paste  
11/2 cups beef stock  
1/2 cup red wine  
1. In a large casserole dish, combine French onion soup and flour.  
2. Toss the lamb in flour mixture, coating thoroughly.  
3. Add onions and carrots, stir in chicken stock and mix well.  
4. Cover and cook for 30 minutes on 50%, stirring during cooking.  
5. Add corn, celery, parsley, chives and sour cream. Mix well.  
6. Cook a further 15 minutes on 50%.  
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.  
2. Place steak, left-over flour, onion, garlic, tomato purée, tomato paste, beef  
stock and red wine in a large casserole dish.  
3. Cook, covered for 15 minutes on 50% power then stir. Re-cover, cook for a  
further 10 minutes, then stir. Re-cover, cook for 10 minutes.  
4. Stir in mushrooms and sour cream. Cook for a further 3-5 minutes on 50%.  
5. Serve with boiled rice.  
Serves 4  
Serves 6  
VEGETABLES  
CAULIFLOWER AU GRATIN  
SCALLOPED POTATOES  
500 g cauliflower florets  
3 large potatoes (approx. 500 g), peeled and sliced thinly  
30 g butter  
1/4 cup water  
2 tablespoons flour  
1 cup milk  
1 teaspoon mustard  
1/2 cup grated cheese  
paprika  
1 large onion, sliced  
200 g carton light sour cream  
1 egg  
90 g cheddar cheese, finely grated  
paprika  
1. Place cauliflower in a flan dish. Cover and cook for 6-8 minutes on 100%,  
until tender. Drain.  
1. Place potatoes in a round or oval shallow dish, add water, cover, and cook  
for 8 minutes on 100%.  
2. Melt butter in a Pyrex jug for 1 minute on 100%.  
3. Stir in flour. Cook for 1 minute on 100%.  
4. Gradually stir in milk and mustard. Cook for 3-4 minutes on 100%, stirring  
every minute.  
2. Drain off water.  
3. Arrange sliced onion over potatoes.  
4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle with  
cheese and a little paprika if desired.  
5. Cook uncovered, 11-13 minutes on 70%.  
Serves 4-6  
5. Stir in cheese until melted.  
6. Pour over cauliflower. Sprinkle with paprika.  
7. Cook for 3-4 minutes on 100%.  
Serves 4-6  
9
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EASY HOME-MADE  
RICE RISOTTO  
HONEY CARROTS  
1 teaspoon garlic, minced  
1 teaspoon sesami seeds  
1 onion, diced  
60 g butter  
500 g carrots, sliced lengthwise  
3 tablespoons honey  
4 rashers bacon, diced  
1. Combine all ingredients in a casserole dish.  
2. Cover and cook for 8-10 minutes on 100%.  
3. Sprinkle with toasted sesame seeds.  
(or 1 cup cooked chicken or ham)  
3 chicken or beef stock cubes  
2 cups boiling water  
1 cup long-grain rice, washed well  
1 cup assorted finely chopped vegetables,  
e.g. carrots, zucchinis, mushrooms  
Serves 4  
MARINATED VEGETABLES  
1. Place onion, butter and bacon in large casserole dish. Cook for 3-5 minutes  
on 100%. Stir well.  
2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other  
ingredients. Cover with a lid and cook for 20 minutes on 100%. Do not stir  
while cooking.  
3. At the end of this time, all the liquid will have been absorbed.  
4. Leave to stand for 5 minutes and stir with a fork before serving.  
Serves 6-8  
200 g carrots, sliced  
2 tablespoons sweet chilli sauce  
1 tablespoon coriander  
200 g broccoli, cut into florets  
100 g zucchinis, sliced  
1 tablespoon say sauce  
1 tablespoon lemon juice  
1 tablespoon sesame oil  
1. Arrange vegetables in a shallow dish with the harder vegetables positioned  
around the outside and the softer vegetables in the centre.  
2. Combine all other ingredients into a small bowl and mix well.  
3. Pour over vegetable platter.  
4. Cover with a lid or plastic wrap.  
5. Cook for 5-7 minutes on 100%.  
6. Stand covered for 3 minutes before serving.  
Serves 4  
DESSERTS  
CALIFORNIAN APPLE CRUNCH  
11/2 cups white Wings buttercake mix  
150 g hard butter, cut into thin slices  
3 tablespoons brown sugar  
STEWED FRUIT  
800 g can pie apple  
3 tablespoons coconut  
3 tablespoons crushed nuts  
1 teaspoon cinnamon  
5 (approx 700 g) granny smith apples or pears  
1. Wash and peel fruit.  
2. Core and remove stone if necessary, slice thinly.  
3. Place fruit in a large bowl.  
1. Place pie apple in a shallow casserole dish.  
2. Sprinkle evenly with dry cake mix.  
4. Cover with a glass lid or plastic wrap.  
5. Cook for 7 minutes on 100%.  
3. Layer sliced butter over cake mix, covering completely.  
4. Combine last 4 ingredients and sprinkle over sliced butter.  
5. Cook for 12-14 minutes on 100%.  
Serves 4  
6. Serve hot or cold.  
Serves 6-8  
10  
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CHOCOLATE  
SELF-SAUCING PUDDING  
MOIST CARROT CAKE  
90 g butter melted  
1 cup oil  
CREAM CHEESE ICING  
1 1/4 cups self-raising flour  
1 cup brown sugar  
3 eggs  
1/2 cup caster sugar  
250 g cream cheese  
21/2 cups icing sugar  
2 tablespoons lemon juice  
11/2 cups self-raising flour  
1 teaspoon bicarbonate of soda  
1 teaspoon cinnamon  
salt  
3 tablespoons cocoa powder  
3/4 cup milk  
150 g dark cooking chocolate, melted  
1 cup brown sugar  
3 tablespoons cocoa powder, extra  
2 large carrots, grated  
2 1/2 cups boiling water  
3/4 cup chopped walnuts  
1. Combine flour, cocoa, caster sugar in a 3-litre Pyrex pudding bowl; Stir in  
milk chocolate and butter. Mix until smooth.  
2. In a separate bowl, mix together brown sugar, extra cocoa powder and  
boiling water. Pour over mixture.  
1. Beat oil, sugar and eggs until well combined.  
2. Add sifted flour, bicarbonate of soda, cinnamon and salt.  
3. Fold in carrots and walnuts.  
4. Pour into a 20 cm greased cake dish.  
5. Cook for 12-14 minutes on 70%.  
6. Stand 5 minutes before turning out.  
7. Cool before icing.  
3. Cook for 11-13 minutes on 100%.  
4. Stand 5 minutes before serving.  
5. Serve hot with ice-cream.  
Serves 4-6  
ICING  
BREAD AND BUTTER  
PUDDING  
1. Beat cream cheese until smooth.  
2. Add icing sugar and lemon juice and beat until smooth.  
4 slices multigrain bread, crusts removed  
BUTTERSCOTCH  
butter  
3 tablespoons caster sugar  
1/4 cup sultanas  
CARAMEL PUDDING  
2 1/2 cups milk  
11/2 cups flour  
115 g butter  
1/2 teaspoon vanilla essence  
4 eggs, lightly beaten  
3 tablespoons brown sugar  
1/4 teaspoon nutmeg  
1 cup boiling water  
100 g dates chopped into small pieces  
2 tablespoons sultanas  
1/2 cup brown sugar  
1 cup milk  
5 tablespoons golden syrup  
1. Spread bread with butter and cut into 2 cm cubes.  
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.  
3. Heat milk and vanilla for 3-4 minutes on 100%. Gradually whisk into eggs.  
Cook for 3-4 minutes on 100%, stirring twice during cooking, or until thick.  
4. Pour over bread mixture.  
1. Mix 85 g butter, dates, sultanas and brown sugar. Cook for 1 minute on 100%.  
2. Add flour. Stir until mixed well.  
3. Gradually add milk, mix well.  
4. Combine remaining butter, water and golden syrup and pour over the top.  
5. Cook for 2 minutes on 100%.  
6. Stand 5 minutes and serve with fresh whipped cream or ice-cream.  
Serves 4-6  
5. Sprinkle with brown sugar and nutmeg.  
6. Cook for 15-20 minutes on 30%.  
7. Allow to stand for 5-10 minutes before serving.  
Serves 4-6  
11  
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FRESH VEGETABLE CHART  
MICROWAVE TIME  
AT 100%  
AMOUNT  
COOKING PROCEDURE  
VEGETABLE  
31/2-5 minutes  
2-3 minutes  
3-4 minutes  
6-7 minutes  
3-4 minutes  
3-5 minutes  
3-4 minutes  
4-5 minutes  
Artichokes  
Asparagus  
Beans  
2 medium  
250 g  
250 g  
500 g  
500 g  
250 g  
250 g  
500 g  
Trim. Rinse well. Place onto a dinner plate. Cover with plastic wrap.  
*
*
Wash and place in a freezer bag.  
Cut into 4cm pieces. Cook in 1-litre casserole dish with 1 tablespoon water. Cover.  
Cut into uniform florets. Arrange with flower towards centre in a pie plate. Cover with plastic wrap.  
Arrange in a pie plate. Arrange with stalk towards outside. Cover with plastic wrap.  
Shred and cook in a 1.5-litre casserole dish with 2 tablespoons water. Cover.  
Cut carrots into circular pieces and place into a 1-litre casserole dish with 1 tablespoon of water. Cover.  
Broccoli  
Brussels sprouts  
Cabbage  
Carrots  
*
*
*
Cauliflower  
Cut into uniform florets. Arrange with flower towards centre in a pie plate with 1 tablespoon water. Cover with  
plastic wrap.  
Chokos  
500 g (2)  
2
Peel, cut into quarters. Place in a pie plate with 1 tablespoon of water. Cover with plastic wrap.  
Arrange in a pie plate with 1/4 cup water. Cover with plastic wrap.  
Arrange in a pie plate with 1/3 cup water. Cover with plastic wrap.  
6-7 minutes  
7-9 minutes  
14-15 minutes  
4-5 minutes  
5-7 minutes  
2-4 minutes  
21/2-31/2 minutes  
4-6 minutes  
*
*
*
Corn (on cob)  
4
Eggplant  
500 g  
500 g  
500 g  
250 g  
Cut into 2cm cubes. Place in a 1-litre casserole dish with 2 tablespoons water. Cover.  
Sliced or whole. Place in a 1-litre casserole dish with 2 teaspoons butter. Cover.  
Cook in a 1-litre casserole dish with 1 teaspoon sugar and 1 tablespoon water. Cover.  
Remove string from pod. Cook in a 1-litre casserole dish with 1 tablespoon water.  
Mushrooms  
Peas - Green  
- Snow  
Potatoes (jacket)  
2 medium  
4 small  
Pierce skin with a fork. Place on turntable. Turn over halfway through cooking. Stand wrapped in foil for 2-3  
minutes.  
(steamed) 2 medium  
4 small  
Peel and cube potatoes. Cook, covered, in a 1-litre casserole dish with 1/2 cup water.  
5-7 minutes  
*
*
Pumpkin  
500 g  
250 g  
250 g  
Peel and cut into serving-size pieces. Place in a 1-litre casserole dish. Cover.  
5-7 minutes  
3-5 minutes  
4-5 minutes  
Spinach  
Squash  
Wash and shred. Cook, covered, in a 1.5-litre casserole dish with 2 tablespoons water.  
Wash and place in a 1 litre casserole dish with 1 tablespoon of butter or water. Cover. Pierce whole squash with  
a fork.  
Sweet Potato  
Tomatoes  
Zucchini  
500 g  
500 g  
250 g  
Peel and cube potatoes. Cook, covered, in a 1-litre casserole dish with 1/2 cup water.  
5-7 minutes  
4-5 minutes  
31/2-5 minutes  
Cut into quarters. Place in a 1-litre casserole dish. Season and cover.  
*
Cut into uniform-size pieces. Place in a 1-litre casserole dish with 1 tablespoon water and 1 tablespoon butter.  
Cover.  
*Stand vegetables for 1-2 minutes before serving.  
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12  
FROZEN VEGETABLE CHART  
1. Cook vegetables in a flan dish. Cover with a lid or plastic wrap.  
2. Allow to stand 1-2 minutes before serving.  
MICROWAVE TIME  
AT 100%  
VEGETABLE  
WEIGHT  
SPECIAL PROCEDURES  
Beans (green, cut)  
Broccoli  
250 g  
500 g  
5-6 minutes  
8-10 minutes  
Break apart as soon as possible.  
Arrange with flower towards the centre.  
Brussels sprouts  
Carrots (whole)  
(sliced)  
Cauliflower  
Corn (on cob)  
500 g  
500 g  
500 g  
7-9 minutes  
8-9 minutes  
8-9 minutes  
8-10 minutes  
8-10 minutes  
500 g  
Break apart as soon as possible. Arrange with flower towards the centre.  
Add 1/2 cup water and 1 teaspoon sugar. Turn 1/2 way during cooking.  
4 pieces  
(500 g)  
250 g  
(kernel)  
Peas (green)  
3-5 minutes  
4-6 minutes  
Add 3 tablespoons water and 1 teaspoon of butter.  
250 g  
Spinach  
Mixed Vegetables  
250 g  
250 g  
5-6 minutes  
4-5 minutes  
Break apart as soon as possible.  
REHEATING-FOOD CHART  
COOKING TIME AND  
POWER LEVEL  
FOOD  
WEIGHT  
SPECIAL INSTRUCTIONS  
Beverage  
250 ml per cup (room  
temp.)  
1 cup  
2 cups  
11/2-21/2 minutes on 100%  
Stir after reheating.  
31/2-4 minutes on 100%  
Canned food  
(eg. Spaghetti, Baked  
Beans) (room temp.)  
440 g can  
740 g can  
9-10 minutes on 50%  
10-11 minutes on 50%  
Place food in bowl.  
Cover with plastic wrap or lid.  
Stir halfway through cooking.  
Stir after reheating.  
Canned Soup  
250 ml per cup (room  
temp.)  
1 cup  
2 cups  
2-21/2 minutes on 100%  
5-6 minutes on 100%  
Place food in bowl.  
Cover with plastic wrap or lid.  
Stir after reheating.  
Dinner Plate-400 g  
per serve  
1 serve  
7-8 minutes on 50%  
Cover plate with plastic wrap. Place directly on turntable. Stand 2 minutes.  
* Slice potato.  
(refrigerated)  
Casserole  
250 g per serve  
(refrigerated)  
1 serve  
8-9 minutes on 50%  
Place in a casserole dish, cover with lid. Place directly on turntable.  
Stir halfway through cooking. Stand 2-3 mins.  
2 serves  
12-15 minutes on 50%  
NOTE: Room Temperature  
+20°C  
+3°C  
Refrigerator Temperature  
13  
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