Sharp | R-520E | Specifications | Sharp R-520E Specifications

MICROWAVE OVEN
MODEL
R-520E
J
WARRANTY
Consumer Electronic Products
Congratulations on Your Purchase!
This Sharp product is warranted against faults in materials and manufacture for a period of twelve (12) months
from the date of original purchase.
If service is required during the warranty period, please contact your nearest Sharp Approved Service Centre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.
The owner is responsible for any transportation and insurance costs if the product has to be returned for
repair.
This warranty does not extend to accessories or defects or injuries caused by or resulting from causes not
attributable to faulty parts or the manufacture of the product, including but not limited to, defect or injury
caused by or resulting from misuse, abuse, neglect, accidental damage, improper voltage, liquid spillage,
vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.
Please retain your sales documentation, as this should be produced to validate a warranty claim.
This warranty is in addition to and in no way limits, varies or excludes any express and implied rights and
remedies under any relevant legislation in the country of sale.
IMPORTANT
DO NOT RETURN THIS PAGE TO SHARP
For your reference, please enter the particulars of your purchase below and retain, with your purchase
documentation.
Model No.
Serial No.
Date of Purchase
Retailer
FOR LOCATION ENQUIRIES WITHIN
FOR PRODUCTS PURCHASED IN
AUSTRALIA
NEW ZEALAND
REGARDING YOUR
LOCAL
SHARP APPROVED SERVICE CENTRE
CALL THE
SHARP SERVICE REFERRAL CENTRE
TOLL FREE 1 300 135 022
CONTACT YOUR SELLING DEALER/RETAILER
OR CALL
SHARP CUSTOMER SERVICES
telephone: 09 573 0111
DURING NORMAL BUSINESS HOURS
(Eastern Standard Time)
www.sharpnz.co.nz
FACSIMILE: 09 573 0113
or contact our web site
or contact our web site
www.sharp.net.au
SHARP CORPORATION OF AUSTRALIA PTY. LIMITED
ABN 40 003 039 405
1 Huntingwood Drive Blacktown NSW 2148
SHARP CORPORATION OF NEW ZEALAND LIMITED
59 Hugo Johnson Drive
Penrose, Auckland
IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand.
1
CONTENTS
INTRODUCTION
®
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 (P2~P15)
This section describes your oven and teaches
you how to use all the features.
Warranty
page
Inside of front cover
Introduction
1
Warning
2
Special Notes
3
Installation Instructions
4
Oven Diagram
4
Operation of Touch Control Panel
5
Control Panel Display
5
Touch Control Panel Layout
5
Before Operating
6
Getting Started
6
Clock Setting
6
Stop/Clear
6
To Cancel a Programme During Cooking 6
Manual Operations
2. COOKING GUIDE
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.
Please take some time to read your operation
manual carefully, paying particular attention to the warnings and special notes, 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.
When selecting another home appliance,
please again consider our full range of Sharp
products.
Microwave Time Cooking
7
Sequence Cooking
8
Instant Cook
8
Increasing Time During a Cooking Programme 9
Automatic Operations
10
Notes for Automatic Operations
10
Instant Action
10
Express Defrost
11
Easy Defrost
12
Other Convenient Features
13
Less/More Setting
13
Timer
14
Child Lock
14
Demonstration Mode
14
Alarm
14
Care and Cleaning
15
Service Call Check
15
Specifications
15
Cooking Guides
Quick Reference Guide
1
7
1-O
See last page
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 at least 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.
Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified service
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 accessories 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 supply cord become damaged, it must be replaced with a special cord supplied by a SERVICE
CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician trained by
SHARP.
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.
Avoid steam burns by directing steam away from the face and hands.
Slowly lift the furthest edge of a dish's cover and microwave plastic wrap and carefully open popcorn and oven
cooking bags away from the face.
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.
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
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.
* Listen while popping corn for the
popping to slow to 1-2 seconds.
* Pop popcorn in regular brown bags or
glass bowls.
* Exceed maximum time on popcorn
package.
Baby food
* Transfer baby food to small dish and
heat carefully, stirring often. Check for
suitable temperature to prevent burns.
* Remove the screw cap and teat
before warming baby bottles. After
warming shake thoroughly. Check for
suitable temperature.
* Heat disposable bottles.
* Overheat baby bottles.
Only heat until warm.
* Heat bottles with nipples on.
* Food with filling should be cut after
heating, to release steam and avoid
burns.
* Stir liquids briskly before 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.
* Heat or cook in closed glass jars or air
tight containers.
Canned foods
* Remove food from can.
* Heat or cook food while in cans.
Sausage rolls,
Pies, Christmas
pudding
* These foods have high sugar and/or
fat contents.
* Cook for the recommended time.
* Overcook as they may catch fire.
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
* 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.
Browning dish
* Place a suitable insulator such as
microwave and heat proof dinner plate
between the turntable and the
browning dish.
* Exceed the preheating time recommended by the manufacturer. Excessive preheating can cause the glass
turntable to shatter and/or damage
internal parts of the oven.
General
3
* Heat baby food in original jars.
* 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 water) in the oven cavity.
INSTALLATION INSTRUCTIONS
1. Remove all packing materials from the oven cavity. 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. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntable
and roller stay are 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 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. Allow
at least 10cm on the top, 5cm on the both sides and at the rear of the oven for free air space.
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or
personal injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage must be single phase 230 – 240V, 50Hz.
6. Operate the oven from a general purpose domestic outlet.
If a generator is used, do not operate the oven with non-sinusoidal outputs.
OVEN DIAGRAM
2
3
Defrost
9
5
0
B
1
7
8
C
6
4
A6
D
1 Door handle
2 Touch control panel
3 LCD display
4 See through door
5 Door seals and sealing surfaces
6 Door safety latches
7 Door hinges
8 Coupling
9 Menu label
0 Oven lamp
A Waveguide cover
B Turntable
C Roller stay
D Ventilation openings
E Power supply cord
E
4
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
Defrost
4
5
6
7
8
1 INSTANT ACTION PADS
Press to cook or reheat 10
popular menus.
2 EXPRESS DEFROST PAD
Press to select the Express
Defrost menu.
3 EASY DEFROST PAD
Press to defrost frozen food
by entering quantity.
4 TIMER/CLOCK PAD
5 NUMBER PADS
Press to enter cooking times,
clock time, weight or quantity
of food.
6 POWER LEVEL PAD
Press to select microwave
power setting.
If not pressed, HIGH is automatically selected.
Press to alter the cooking result for automatic operations.
Press to set clock, timer, child
lock or demonstration mode.
5
7 INSTANT COOK/START PAD
Press to start oven after setting programmes.
Press once to cook for 1 minute
on HIGH or increase by 1
minute multiples each time this
pad is pressed during cooking.
8 STOP/CLEAR PAD
Press to clear during programming.
Press once to stop operation
of oven during cooking; press
twice to cancel cooking programme.
BEFORE OPERATING
Getting Started
Step
1
Procedure
Pad Order
Display
Plug the oven into a power point and switch
on the power.
Ensure the oven door is closed.
Flashing eights
2
Press the STOP/Clear pad so that the oven
beeps.
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 Timer/Clock pad.
1
The dots (:) will flash on and
off.
2
Enter the correct time of day by pressing
the numbers in sequence.
Press the Timer/Clock pad again.
3
This is a 12 hour clock. If you attempt to enter an incorrect clock time (eg. 13:45),
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 Timer/Clock pad. As long
as your finger is pressing the Timer/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.
To Cancel a Programme During Cooking
Press the STOP/Clear pad twice.
6
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.
–
–
–
–
–
–
–
–
Power level
10%
(LOW)
Display
Examples of foods typically cooked on microwave
oven power level
Keeping food
warm
–
–
–
–
30%
50%
70%
100% –
–
–
–
–
–
–
–
–
–
(MEDIUM – (MEDIUM) – (MEDIUM – (HIGH) –
–
–
–
–
–
–
–
–
LOW)
–
HIGH) –
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
Cakes
–
–
–
–
Defrost
Vegetables
–
–
–
Casseroles –
–
–
–
–
Muffins
–
–
–
Softening –
Rice/Pasta
–
–
–
–
–
– Slices –
–
butter
Fruit
–
–
–
Seafood
–
–
–
This variable cooking control allows you to select the rate of microwave cooking.
If a power level is not selected, then 100% power is automatically used.
* Suppose you want to time cook for 2 minutes 30 seconds on100% power.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1
Press the Instant Cook/START pad.
2
The timer begins to count
down.
To lower the power press the Power Level pad until desired power level is displayed.
* Suppose you want to cook Fish Fillets for 10 minutes on 50% power.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1
2
Select power level by pressing the Power
Level pad as required (for 50% press three
times).
x3
Press the Instant Cook/START pad.
3
The timer begins to count
down.
If the door is opened during cooking process, the cooking time in the readout automatically stops. The cooking
time starts to count down again when the door is closed and the Instant Cook/START pad is pressed.
If you wish to know the power level during cooking, press the Power Level pad. As long as your finger is touching
the Power Level pad, the power level will be displayed.
7
Sequence Cooking
Your oven can be programmed for up to 3 automatic cooking sequences, switching from one variable power
setting to another automatically.
* Suppose you want to cook for 10 minutes on 50% followed by 5 minutes on 100%.
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1
2
Select desired power level by pressing the
Power Level pad (for 50% press three times).
x3
3
For second sequence, enter desired time
for cooking time.
If power is not selected the oven will operate
at 100% power.
Press the Instant Cook/START pad.
The timer begins to count
down to zero. When it
reaches zero,
4
the second sequence will
appear and the timer will
begin counting down to zero
again.
Instant Cook™
For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on 100% power.
Step
Procedure
Pad Order
Display
Press the Instant Cook/START pad.
1
Within 3 minutes of closing the door.
The timer begins to count
down.
Press the Instant Cook/START pad until desired time is displayed.
Each time the pad is pressed, the cook time is increased by 1 minute.
8
Increasing Time During a Cooking Programme
Microwave time can be added during a cooking programme using the Instant Cook/START pad.
* Suppose you want to increase the cooking time by 2 minutes during 5 minutes on 50% power cooking.
(at the moment the remaining cooking time is 1 min. 30 sec.)
Step
Procedure
Pad Order
Display
Enter desired cooking time.
1
2
Select power level by pressing the Power
Level pad as required
(for 50% press three times)
x3
Press the Instant Cook/START pad.
The timer starts to count
down.
3
4
Press the Instant Cook/START pad twice to
increase the cooking time by two minutes.
x2
9
AUTOMATIC OPERATIONS
Notes for Automatic Operations
1. When using the automatic features, carefully follow the details provided in each MENU GUIDE to achieve
the best result.
If the details are not followed carefully, the food may be overcooked or undercooked or
may be
displayed.
2. 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.
3. To change the final cooking or defrosting result from the standard setting, press the Power Level pad once
(for more) or twice (for less) after selecting desired setting. Refer to page 13.
4. 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.
5. To avoid children's misuse, each Instant Action pad can be used only within 3 minutes of a preceding
operation.
6. To defrost foods above or below the weights allowed on the EXPRESS DEFRROST MENU GUIDE, use
EASY DEFROST or defrost manually.
7.
will be displayed if:
more or less than weight of foods suggested in EASY DEFROST MENU GUIDE is programmed when the
Instant Cook/START pad is pressed.
To clear, press the STOP/Clear pad and reprogramme.
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.
Instant Action
The Instant Action allows you to cook or reheat
several popular foods.
Follow the details provided in INSTANT ACTION
MENU GUIDE on page 3 - 5 in the cooking guides.
* Suppose you want to cook 2 Jacket Potatoes.
Step
Procedure
Pad Order
Display
Press the Jacket Potato pad until
desired quantity is displayed (for 2 pieces
press twice).
x2
After about 2 sec.
1
The cooking time will begin counting
down. The oven will "beep" 4 times
and stop. COOK indicator will go off
and TURN, OVER will be displayed.
2
PRESS, START will be displayed
repeatedly.
Open the door. Turn over potatoes.
Close the door.
Press the Instant Cook/START pad.
3
The cooking time will begin counting
down. When COVER, STAND will be
displayed, the oven will "beep".
10
Express Defrost
EXPRESS DEFROST rapidly defrosts 0.5 kg specific foods.
Follow the details provided in EXPRESS DEFROST MENU GUIDE on
page 6 in the cooking guides.
* Suppose you want to defrost 0.5 kg of Chicken Fillets.
Step
Procedure
1
Press the Express Defrost pad until the
desired menu number is displayed
(for Chicken Fillets press twice).
Pad Order
Display
x2
Press the Instant Cook/START pad.
2
3
The defrosting time will begin counting down. The oven
will "beep" 4 times and stop.
COOK indicator will go off
and TURN, OVER will be
displayed repeatedly.
PRESS, START will be displayed repeatedly.
Open the door. Remove defrosted pieces,
turn over remaining pieces.
Close the door.
Press the Instant Cook/START pad.
4
The defrosting time will begin counting down. When
COVER, STAND is displayed, the oven will "beep".
11
Easy Defrost
1. Minced Meat
2. Steak / Chops
3. Chicken Pieces
4. Poultry
5. Roast Meat
6. Bread
EASY DEFROST will automatically compute the microwave power and
defrosting time.
Follow the details provided in EASY DEFROST MENU GUIDE on page
7 in the cooking guides.
* Suppose you want to defrost 1.0 kg of Chicken Pieces.
Step
Procedure
1
Press the Easy Defrost pad until the desired
menu number is displayed (for Chicken Pieces press three times).
Pad Order
Display
x3
KG will flash on and off.
Press the number pads to enter weight.
2
KG stops flashing and remains on display.
Press the Instant Cook/START pad.
3
4
The defrosting time will begin counting down. The oven
will "beep" 4 times and stop.
COOK indicator will go off
and TURN, OVER, COVER,
EDGE will be displayed repeatedly.
PRESS, START will be displayed repeatedly.
Open the door. Remove defrosted pieces,
turn over remaining pieces.
Close the door.
Press the Instant Cook/START pad.
5
The defrosting time will begin counting down. When
COVER, STAND will be displayed, the oven will "beep".
12
OTHER CONVENIENT FEATURES
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 can be used to adjust the cooking time of the following features
– INSTANT ACTION
– EXPRESS DEFROST
– EASY DEFROST
(1) INSTANT ACTION
* Suppose you want to reheat 1 cup of Beverage for less time than the standard setting.
Step
Procedure
Pad Order
Display
Press the Reheat Beverage pad once.
1
x1
2
Press the Power Level pad twice within 2
seconds.
x2
(2) EXPRESS DEFROST/EASY DEFROST
* Suppose you want to defrost 1.0kg of Chicken Pieces (Easy Defrost) for more time than the standard setting.
Step
1
Procedure
Pad Order
Display
Press the Easy Defrost pad three times for
Chicken Pieces.
x3
Press the number pads to enter weight.
2
Press the Power Level pad once.
3
x1
Press the Instant Cook/START pad.
4
For EXPRESS DEFROST select the menu using the Express Defrost pad instead of the Easy Defrost pad in
step 1 and go to step 3.
13
Timer
Use this feature as a general purpose timer. Example includes:
timing boiled eggs cooked on the stove top.
timing the recommended standing time of food.
You can enter any time up to 99 minutes, 99 seconds. If you want to cancel the timer during the count down phase
simply press STOP/Clear and the display will return to showing time of day.
* Suppose you want to set the timer to 3 minutes for boiling an egg on the stove top.
Step
Procedure
Pad Order
Display
Enter desired time.
1
Once the egg has come to the boil in the saucepan you can start the timer.
Press the Timer/Clock pad .
2
The timer begins to count
down. When the timer reaches zero, the oven will "beep".
will appear in the
display.
Child Lock
If the oven is accidentally started with no food/liquid in the cavity, the oven could be damaged.
To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.
and press the Instant Cook/START pad and hold for 3
To set the Child Lock, press the Timer/Clock pad,
seconds.
will appear in the display.
The Control Panel is now locked, each time a pad is pressed, the display will show "LOCK".
To unlock the control panel, press the Timer/Clock pad,
displayed and the oven is ready to use.
and the STOP/Clear pad. The time of day is
Demonstration Mode
This feature is mainly for use by retail outlets, and also allows you to practice the key operation.
To demonstrate, press the Timer/Clock pad ,
and press the Instant Cook/START pad and hold for 3
seconds.
will appear in the display.
Cooking operations can now be demonstrated with no power in the oven. For example, press Instant Cook/
START pad, and the display will show
and count down to zero at ten times the speed. When the timer
reaches zero,
will appear in the display.
To cancel, press the Timer/Clock pad,
and the STOP/Clear pad.
Alarm
Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times 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.
14
CARE AND CLEANING
CLEAN THE OVEN AT REGULAR INTERVALS
Disconnect the power supply cord before cleaning. And if possible leave the door open to inactivate the oven.
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/Touch Control Panel:
Care should be taken in cleaning the door/touch control panel. 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. Wipe the front side
of the door (including the touch control panel) with a cloth dampened slightly with water only.
Do not scrub or use any sort of chemical cleaners. Do not use abrasive cleaner. 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?
YES _______ NO _______
2. When the door is opened, does the oven lamp come on?
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 light?
YES _______ NO _______
B. Does the cooling fan work?
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?
YES _______ NO _______
E. Is the water inside the oven hot?
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 P14. 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:
Single phase 230–240V, 50Hz
AC Power Required:
1.55 kW
Output Power:
1000 W* (IEC test procedure)
Microwave Frequency:
2450 MHz (Class B/Group 2)**
Outside Dimensions:
430mm(W) x 340mm(H) x 477mm(D)
Cavity Dimensions:
350mm(W) x 195mm(H) x 418mm(D)
Oven Capacity:
29 litre
Cooking Uniformity:
Turntable (ø335mm tray) system
Weight:
Approx. 18.5 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.
15
MEMO
16
MEMO
17
MEMO
18
COOKING GUIDES
CONTENTS COOKING GUIDE
HELPFUL HINTS
1
COOKWARE
AND
UTENSIL GUIDE 2
INSTANT ACTION
MENU GUIDE
3~5
EXPRESS DEFROST
MENU GUIDE
6
EASY DEFROST
MENU GUIDE
RECIPES
7
8 ~ 25
HELPFUL HINTS
1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas toward outside of dish.
2. TURNING
Foods such as poultry and joints of meat should be turned over after half the
cooking time.
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, Casseroles, or when Reheating.
Use to cover foods:
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to
allow steam to escape.
TOMATO
EGG
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate
standing time. This allows the food to continue cooking or heating. Refer to
cooking guides for each menu or according to manufacturers instructions.
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.
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 centre from all sides.
For even cooking, make all the pieces the same size.
7. STIRRING
FISH
CHICKEN
Stir foods from the outside to the centre of the dish, once or twice during
cooking if possible.
Eg. Casseroles and Sauces.
9. DENSITY
The depth to which microwaves penetrate food varies depending on the food's
density. Porous foods like minced beef or mashed potatoes microwave faster
than dense ones like steak or whole potatoes.
10. FAT AND BONE
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.
11. STARTING TEMPERATURE
Frozen or refrigerated foods take longer to heat than food at room temperature. 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.
12. QUANTITY
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.
1
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
•
•
•
•
•
( MICROWAVE
SAFE ONLY )
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.
• 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.
ALUMINIUM FOIL
FOR
SHIELDING
STRAW AND WOOD
NO
• Excessive over heating of these materials may cause a fire in the microwave oven.
PAPER
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
• 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
YES
• 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
INSTANT ACTION 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.
Menu
Quantity
(Unit per pressing each
INSTANT ACTION pad)
Initial
Temperature
(approx.)
1 serve
1 serve,
approx. 400 g
+3°C
Refrigerated
Dinner Plate
MEAT
175-180g
Beef, Lamb
Chicken, T-Bone
POTATO
125g
sliced
VEGETABLES
100g
2 varieties
eg. sliced Carrot, Zucchini
Broccoli
Reheat Beverage
includes: Tea
Coffee
Water
)
+ 20°C
Room temperature
(1 cup, 250 ml)
1–4 pieces
(
Reheat Pizza
Reheat Casserole*
Beef Stroganoff
Springtime Lamb
Apricot Chicken
Reheat Canned Food
Baked Beans
Spaghetti
1 piece,
approx.
160–200 g
)
– 18°C
Frozen
• Cover with plastic wrap.
• After cooking, stand covered.
• No cover
• Place on the outside of turntable.
• After reheating, stir.
• Place upside down on the turntable.
• Cover with paper towel.
• The oven will "beep" and stop. TURN OVER will be
displayed.
Turn pies over and press start to continue cooking.
• After cooking, stand.
1 – 4 pieces
1 piece,
approx. 90 g
+ 3°C
Refrigerated
• Place pizza on paper towel on the turntable.
1-4 cups
(1 cup, 250 ml)
+ 3°C
Refrigerated
• Place into a casserole dish, and cover with lid.
• When the oven stops and STIR is displayed,
stir and continue cooking.
• After cooking, stir and stand covered.
+ 20°C
Room
temperature
Fresh Vegetables
Standing
Time
(minutes)
2
1–4 cups
Reheat Pie
includes: Pies
Pasties
Carrots
Potato
Beans
Brussels Sprouts
Broccoli
Cauliflower
Zucchini
Spinach
Cabbage
(
Procedure
0.2–1.0 kg
(0.2 kg)
+ 3°C
Refrigerated
hard vegetables
medium vegetables
soft vegetables
3
1-3
1-5
* HINT Refer to the CASSEROLE RECIPES to prepare
the listed menus. See page 5.
• Wash the vegetables.
• Cut potatoes into small pieces.
• Arrange the vegetables in a shallow dish in the
following way: hard vegetables around the outside,
soft vegetables in the centre, medium vegetables inbetween.
• Cover with glass lid or plastic wrap.
• After cooking, stir then stand covered.
NOTE: Use MORE setting for potato.
1-5
Menu
Quantity
(Unit per pressing each
INSTANT ACTION pad)
Initial
Temperature
(approx.)
0.2-1.0 kg
(0.2 kg)
– 18°C
Frozen
Frozen Vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
Green Peas
Mixed Vegetables
hard vegetables
medium vegetables
soft vegetables
Jacket Potato
Potato (whole)
(
Rice / Pasta
includes: White Rice
Dry Pasta
Serve
1–4 serves
1 serve,
1
/2 cup
(
2 serves
3 serves
4 serves
/2 cup
1 cup
11/2 cups
2 cups
Soup stock or
Hot tap water
for Rice
11/2 cups
21/2 cups
3 cups
4 cups
Hot tap water
for Pasta
2 cups
21/2 cups
3 cups
4 cups
Rice/Pasta
Reheat Soup
1 serve
1–10 pieces
1 piece,
approx. 150 g
1
)
1 – 4 cups
(1 cup, 250 ml)
)
+ 20°C
Room temperature
approx. + 60°C
hot tap water
or soup stock
+ 20°C
Room temperature
4
Procedure
• 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 inbetween.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
Use washed new potatoes.
Pierce twice with fork on each side.
Place on outside of turntable.
The oven will "beep" and stop. TURN OVER will be
displayed.
Turn potatoes over and press start to continue
cooking.
• After cooking , stand, covered with aluminium foil.
Standing
Time
(minutes)
1-5
•
•
•
•
3 - 10
• Wash rice thoroughly until water runs clear.
• Place into a Pyrex® bowl and cover with hot soup
stock (for rice) or with hot tap water (for rice or pasta).
• Cook uncovered.
• The oven will "beep" and stop. STIR will be displayed.
Stir and press start to continue cooking.
• After cooking, stand and stir.
3-5
• Place in a Pyrex® bowl.
• Cover with glass lid or plastic wrap.
• After reheating, stir.
CASSEROLE RECIPES
SPRINGTIME LAMB CASSEROLE
11/2 packets (45 g) French onion soup
/4 cup plain flour
750 g lamb, cubed
3 spring onions, quartered
2 carrots, thinly sliced
3
/4 cup chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
200 mL carton sour cream
1
BEEF STROGANOFF
Serves 4
2 teaspoons parsley
2 teaspoons chives
1 kg rump steak, cut into strips
/2 cup plain flour
salt and pepper
1 onion, finely chopped
2 tablespoons tomato purée
11/2 cups beef stock
1
/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
1
1. Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss
the lamb in flour mixture, coating thoroughly.
2. Add onions and carrots, stir in chicken stock and mix well.
3. Cover and cook for 20-22 minutes on MEDIUM, stirring during cooking.
4. Add corn, celery, parsley and chives. Mix well.
5. Cook a further 4-5 minutes on MEDIUM.
6. Add sour cream, stand covered for 3 minutes.
APRICOT CHICKEN
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a
3-litre casserole dish.
3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on
MEDIUM.
5. Serve with boiled rice.
Serves 4
1000 g chicken breast fillets, cubed
2 packets French onion soup
2 tablespoons plain flour
500 mL apricot nectar
400 g dried apricot, halves
1.
2.
3.
4.
5.
6.
7.
Serves 6
Toss chicken in combined French onion soup and plain flour.
Place in a 3-litre casserole dish and cover with a glass lid.
Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.
Add apricot nectar and apricots.
Cook, covered, for 13-15 minutes on MEDIUM HIGH.
Stir and stand, covered 5 minutes before serving.
Serve hot with pasta.
5
EXPRESS DEFROST MENU GUIDE
NO.
Menu
Fish Fillets
Quantity
(kg's)
0.5
1
Chicken Fillets
0.5
2
Sausages / Minced Meat
3
0.5
Procedure
Standing
Time
(minutes)
• Place fish fillets on a defrost rack.
• The oven will "beep" and stop, TURN, OVER will be displayed repeatedly. Turn over and
separate into pieces.
• Press start to continue defrosting.
• After defrost time, stand covered with aluminium foil.
5
• Place chicken fillets on a defrost rack.
• The oven will "beep" and stop, TURN, OVER will be displayed repeatedly. Turn over and
separate into pieces.
• Press start to continue defrosting.
• After defrost time, stand covered with aluminium foil.
5
• Place sausages / minced meat on a defrost rack.
• The oven will "beep" and stop, TURN, OVER will be displayed repeatedly. Remove
defrosted portions of mince, turn over and shield edges with foil strips.
• Press start to continue defrosting.
• After defrost time, stand covered with aluminium foil.
5
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.
6
EASY DEFROST MENU GUIDE
No.
1
Menu
Quantity
min-max
(kg's)
Standing
Time
(minutes)
Minced Meat
Beef
0.1-2.0
• 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.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
10-30
Steak/Chops
Fish Fillets
0.1-2.0
0.1-1.0
• 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.
• When the oven has stopped, remove defrosted pieces, turn over and shield the warm
portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
5-30
(Steak/
Chops)
5-15
(Fish fillets)
Chicken Pieces
0.1-2.0
• Shield the exposed bone with foil.
• 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.
5-15
Poultry
1.0-3.0
• Remove from original wrapper. Shield wing and leg tips with foil.
• Place breast side down on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
N.B. After standing run under cold water to remove giblets if necessary.
5-50
Roast Meat
Beef/Pork Lamb
0.5-2.5
•
•
•
•
5-50
2
3
4
5
Bread
6
Procedure
1-6 slices
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.
• Separate slices and place between paper towel on turntable.
• After defrosting, stand.
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 layer with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
7
1
MEAT
RECIPES
LASAGNE
INDEX
MEAT SAUCE INGREDIENTS
MEAT
BEEF STROGANOFF
CHILLI CON CARNE
GOLDEN CURRY SAUSAGES
HONEY ROAST LAMB
INDIAN CURRY LAMB
ITALIAN SPAGHETTI SAUCE
LASAGNE
SHEPHERD'S PIE
MOROCCAN VEAL
VEGETABLES
9
0
9
0
0
0
8
9
9
POULTRY
q
CHICKEN AND PENNE SALAD
CHICKEN FILLET BURGERS
q
CHICKEN IN A POT
q
CHICKEN WITH BACON AND
q
LEEK SEASONING
CRUNCHY CAMEMBERT CHICKEN w
HONEY CHICKEN LEGS
w
ROAST CHICKEN
w
SEASONED CHICKEN PARCELS w
TANDOORI CHICKEN
w
SEAFOOD
CHEESY SALMON CANNELLONI
CRAB MORNAY
GARLIC MUSSELS
GARLIC PRAWNS
SEAFOOD LAKSA
SEAFOOD MARINARA
SESAME PRAWNS
SMOKED SALMON TAGLIATELLE
Serves 8
e
r
r
e
e
r
r
e
CAULIFLOWER AU GRATIN
EASY HOME-MADE RICE RISOTTO
HONEY CARROTS
MARINATED VEGETABLES
POTATOES PIZZAIOLA
POTATO, AVOCADO AND ONION
SALAD
PUMPKIN SALAD
SCALLOPED POTATOES
STUFFED BAKED POTATOES
VEGETABLE PLATTER
t
t
t
y
y
y
y
t
y
t
CHEESE SAUCE INGREDIENTS
u
u
u
u
u
MEAT SAUCE METHOD
DESSERTS
AUSTRALIAN FRUIT CAKE
BREAD AND BUTTER PUDDING
CARAMEL RICE PUDDING
CHOCOLATE MOUSSE
CHOCOLATE CAKE
30 g butter
1 onion, chopped
1 kg topside mince
1
/4 cup tomato paste
240 g jar neopolitana sauce
1 cup fresh button mushrooms, sliced
2 cloves garlic, crushed (optional)
1 tablespoon fresh oregano
90 g butter
1
/3 cup flour
1 3/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne noodles
100 g mozzarella cheese, grated
1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on HIGH.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH,
stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic and oregano.
CHEESE SAUCE METHOD
CHARTS
DEFROSTING
i
FRESH VEGETABLE CHART
p
FROZEN VEGETABLE CHART
a
GENERAL INFORMATION
d-g
GLOSSARY OF TERMS
d
GUIDE TO COOKING EGGS
a
MICROWAVE OVEN ROASTING CHART o
REHEATING CONVENIENCE
DEFROSTING CONVENIENCE-FOOD CHART s
RICE AND PASTA COOKING CHART a
8
1. Melt butter for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50
seconds on HIGH.
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
TO ASSEMBLE
1. Use a 20 x 20 cm deep casserole dish
2. Stand lasagne sheets in hot water for 5 minutes, then cover base of dish.
3. Spoon over sheets one-third of meat sauce. Cover with one-third of cheese
sauce.
4. Repeat the process 3 times, ending with the cheese sauce.
5. Sprinkle with mozzarella cheese.
6. Cook for 10 minutes on MEDIUM HIGH with the lid on. Remove lid and
continue cooking for a further 10 minutes on MEDIUM HIGH.
7. Allow to stand 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
GOLDEN CURRY SAUSAGES
1 kg sausages
1 onion, finely sliced
2 tablespoons butter
3 teaspoons curry powder
11/2 cups water
2
1
2
1
2
BEEF STROGANOFF
Serves 4-6
tablespoons plain flour
carrot, grated
tablespoons Worcestershire sauce
tablespoon brown sugar
tablespoons brown vinegar
1 kg rump steak, cut into strips
1
/2 cup plain flour
salt and pepper
1 onion, finely chopped
2 tablespoons tomato purée
Serves 6
11/2 cups beef stock
/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
1
1. Pierce sausages with a fork twice. Arrange on a microwave 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 9-12 minutes
on MEDIUM.
6. Serve hot with Balsmati rice and pappadums.
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a
3-litre casserole dish.
3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on
MEDIUM.
5. Serve with boiled rice.
SHEPHERD'S PIE
750 g veal, diced
1 tablespoon flour
black pepper to taste
1 teaspoon chicken stock powder
4 rashers bacon, chopped
3 shallots, sliced
420 g can peeled tomatoes
2 tablespoons tomato paste
4 large potatoes (approx.1 kg)
butter
milk
2 tablespoons fresh chives, chopped
salt and pepper
1 kg minced beef
1 onion, chopped
MOROCCAN VEAL
Serves 6-8
2 tablespoons gravy powder
420 g can minestrone soup
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
60 g grated chedder cheese
Serves 4-6
2 carrots, diced
300 g chick peas (1 small can)
1
/4 teaspoon cummin powder
1 teaspoon tummeric powder
1 teaspoon paprika powder
2 tablespoons continental parsley,
chopped
1. Toss veal in combined flour, chicken stock powder and black pepper.
2. Stir in bacon, shallots, crushed tomato, carrot, tomato paste, chick peas,
cummin powder, tummeric powder and paprika powder.
3. Cover and cook for 26-33 minutes on MEDIUM, stirring 2-3 times during
cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
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 smooth
consistency forms.
3. In a large bowl, combine mince and onion and cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Add gravy powder, minestrone soup, Worcestershire sauce, tomato and
parsley. Mix well.
5. Spoon mixture into a 25 x 20 cm rectangular dish.
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
7. Cook for 20-22 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
9
ITALIAN SPAGHETTI SAUCE
500 g topside mince
1 onion, chopped
2 clove garlic, crushed
410 g can whole tomatoes
1
/2 cup tomato paste
CHILLI CON CARNE
Serves 4-6
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
Serves 4-6
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
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.
3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
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 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
INDIAN CURRY LAMB
HONEY ROAST LAMB
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
Serves 4-6
Serves 4-6
1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon curry paste
300 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
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 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 3litre casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add chick peas and zucchini and cook for a further 1-2 minutes on HIGH.
5. Heat through for 6-8 minutes on MEDIUM.
6. Stir through coriander, and serve.
10
POULTRY
CHICKEN IN A POT
1 kg chicken thighs
/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1
CHICKEN WITH BACON
AND LEEK SEASONING
Serves 4-6
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
No.15 chicken
60 g butter, melted
1 leek, finely chopped
1 rasher bacon, chopped
CHICKEN PENNE SALAD
No.15 chicken
20 g butter
1 packet picador cheese
1 cup chicken stock
1
/2 red capsicum, chopped
1
/2 yellow capsicum, chopped
2 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
TOPPING 2 MEDITERRANEAN
1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar cheese
4 pieces of procecuttio
4 pieces of marinated vegetables such
as eggplant of roast capsicum
1
/4 cup grated vintage cheese
1
/4 cup Parmesan cheese
1.
2.
3.
4.
5.
6.
7.
/2 cup fresh breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra
Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.
Stir in breadcrumbs, egg yolk and seasonings. Mix well.
Fill cavity of chicken with stuffing and secure with a toothpick.
Brush chicken with extra melted butter.
Place chicken on a rack, breast-side down, cook for 10-12 minutes on
MEDIUM HIGH.
6. Turn over, cook a further 10-12 minutes on MEDIUM HIGH.
7. Stand covered with foil for 10 minutes before carving.
Serves 4
TOPPING 1 HAWAIIAN
1
1.
2.
3.
4.
5.
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.
4. Add mushrooms. Cook, uncovered, a further 6-8 minutes on MEDIUM HIGH.
CHICKEN FILLET BURGERS
Serves 4
Serves 6
1 stick celery, chopped
11/2 cups penne pasta
3 cups hot tap water
1 tablespoon fresh chives
1 shallot, sliced
salt and pepper to taste
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.
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.
Brush fillets with butter.
Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.
Place chicken fillets onto a roasting rack.
Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.
Layer topping on chicken, finishing with cheese.
Cook for 4-6 minutes on MEDIUM.
Serves on a roll with salad.
11
HONEY CHICKEN LEGS
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
SEASONED CHICKEN PARCELS
Serves 4
1
/2 teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
3 spring onions, chopped finely
1
/2 cup fresh (white) bread crumbs
1 clove garlic, minced
1 egg yolk
1
/2 cup pine nuts, chopped finely
100 g smoked 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 14-18 minutes on MEDIUM HIGH, turning over halfway through cooking.
4. Allow to stand for 5 minutes.
CRUNCHY CAMEMBERT CHICKEN
125 g camembert cheese,
finely chopped
2 rashers bacon, finely chopped
1
/2 cup toasted, slivered almonds
1.
2.
3.
4.
5.
6.
7.
Serves 6
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
ROAST 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
Wash and dry chicken well.
Tie legs of chicken together with string.
Place breast-side down on a roasting rack.
Baste with butter and sprinkle with Season All salt.
Cook for 14-16 minutes on MEDIUM HIGH.
Turn chicken over. Baste with butter and sprinkle with Season All salt.
Cook a further 14-16 minutes on MEDIUM HIGH.
Allow to stand covered with foil for 10 minutes before serving.
Serves 4-6
1
/4 teaspoon cinnamon
1 bay leaf
1
/2 teaspoon turmeric
1
/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
150 g low-fat yoghurt
1. 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.
Serves 4
No.15 chicken
30 g butter, melted
Season All salt
1.
2.
3.
4.
5.
6.
7.
8.
3
/4 cup vintage cheddar, grated
2 tablespoons finely chopped fresh
basil
2 Iarge chicken breasts
20 g melted butter
Mallet chicken breasts until flat.
Mix all other ingredients in a small bowl.
Place mixture in the centre of the chicken breast.
Roll and tie chicken with string so as no filling is exposed.
Place in casserole dish and brush with butter.
Cook 12-14 minutes on MEDIUM HIGH. Turn over halfway during cooking.
Stand for 5 minutes, covered in foil.
TANDOORI CHICKEN
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 28-32 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
Serves 4
12
SEAFOOD
SEAFOOD LAKSA
1 tablespoon lemon grass
270 mL coconut cream
2 fish fillets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
CHEESY SALMON CANNELLONI
Serves 4-6
1 tablespoon fish sauce
1 packet of bean shoots
2 cloves garlic minced
1 packet of vercamelli noodles
1,125 mL Fish Stock
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese
salt and pepper to taste
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 on HIGH.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes,
or until noodles collapse.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion flakes.
SMOKED SALMON TAGLIATELLE
500 g tagliatelle pasta
60 g butter
100 g smoked salmon
200 g snow peas, trimmed
100 g button mushrooms,
finely sliced
Serves 4-6
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice and mix well.
2. Place a spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow dish.
4. Pour pasta 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 spinkle with extra cheese. Continue cooking on MEDIUM
HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.
7. Spinkle with chopped parsley to serve.
Serves 4
2 cloves fresh garlic
2 small shallots, finely sliced
600 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
GARLIC PRAWNS
Serves 4
24 green king prawns
3 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
1. Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12
minutes on HIGH, stirring halfway.
2. In a large bowl cook garlic, butter and shallots 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 2-3 minutes on
MEDIUM, stirring once during cooking.
5. Add snow peas, button mushrooms, pasta, smoked salmon and dill.
6. Sprinkle the parmesan cheese and cook for 2 minutes on HIGH.
1. Peel and devein prawns, leaving tails in tact.
2. Combine butter and garlic. Cook for 1 minute on HIGH.
3. Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2
minutes.
4. Serve in individual dishes sprinkle with parsley.
13
SEAFOOD MARINARA
1 tablespoon oil
1 clove garlic, crushed
100 g angle hair pasta
6 cups hot tap water
300 g seafood marinara
CRAB MORNAY
Serves 6-8
350 g fresh crabmeat or 2 x 170 g
cans crab meat, drained
2 cloves garlic, crushed
60 g butter
1
/3 cup plain flour
1
/2 teaspoon dry mustard
2 cups milk
3 fresh tomatoes, sliced
2 tablespoons cream
2 shallots, sliced
1 tablespoon fresh basil
1. Place oil and garlic in a large microwave safe bowl and cook for 20-30
seconds on HIGH.
2. Place pasta and hot water in a large microwave safe bowl and cook for 10
minutes on HIGH, stirring once during cooking. Allow to stand for 5 minutes.
Drain. Set aside.
3. Place 300 g marinara and tomatoes into oil and cook for 5-7 minutes on
MEDIUM, stirring once during cooking.
4. Stir in cream and shallots and cook for 1-2 minutes on MEDIUM HIGH.
5. Add basil. Stir and stand for 2 minutes before serving.
SESAME PRAWNS
Serves 6
1 onion, finely chopped
/2 cup grated cheese
4 tablespoons tomato sauce
1
/2 teaspoon tobasco
2 teaspoons Worcestershire sauce
3 tablespoons cream
1
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. Gradually stir in milk. Cook for 4 minutes on HIGH, stirring every minute.
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.
GARLIC MUSSELS
Serves 4
Serves 4 as entree
GARLIC BUTTER
250 g prawns, peeled and deveined
1 tablespoon sesame oil
1 clove garlic, crushed
2 teaspoons kecap manis
1 tablespoon sesame seeds
250 g mussels
250 g New Zealand mussels
1 cup wine
2 cups water
1 clove garlic, crushed
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 microwave 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. 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 open, removing from liquid as they open.
Discard unopened mussels.
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
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.
14
VEGETABLES
CAULIFLOWER AU GRATIN
SCALLOPED POTATOES
Serves 4-6
500 g cauliflower florets
30 g butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard
1
/2 cup grated cheese
paprika
3 large potatoes (approx. 500 g), peeled and sliced thinly
1
/2 large onion, sliced
1 cup grated tasty cheese
250 mL cream
paprika
salt and pepper to taste
1.
2.
3.
4.
5.
6.
7.
8.
9.
1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,
until tender. Drain.
2. Melt butter in a Pyrex jug 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.
In a medium casserole dish, place 1/3 of the sliced potatoes to cover the dish.
Layer 1/2 of the sliced onion on top.
Sprinkle 1/3 of the grated cheese over the onion.
Repeat with second layer of potatoes, onion and cheese.
Finishi with a layer of potatoes and pour over thickened cream.
Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.
Cook uncovered for 10 minutes on MEDIUM HIGH.
Cook for a further 7 minutes on MEDIUM.
Stand for 5 minutes before serving.
HONEY CARROTS
EASY HOME-MADE RICE RISOTTO
Serves 4-6
Serves 6-8
500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey
1 onion, diced
60 g butter
4 rashers bacon, diced
(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
1.
2.
3.
4.
Serves 4
1 teaspoon garlic, minced
1 teaspoon sesami seeds
Combine all ingredients in a casserole dish.
Cover and cook for 4-5 minutes on HIGH. Stir halfway through cooking.
Stand covered for 3 minutes before serving.
Sprinkle with toasted sesami seeds.
VEGETABLE PLATTER
Serves 4
200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchinis, sliced
1. Place onion, butter and bacon in large casserole dish. Cook for 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 20 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.
15
POTATO, AVOCADO AND ONION SALAD
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter
1
/2 cup mayonnaise
MARINATED VEGETABLES
Serves 6
Serves 6
500 g assorted fresh vegetables (including pumpkin, beans, zucchini etc.)
2 tablespoons sweet chilli sauce
1 tablespoon fresh chopped coriander
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
150 mL sour cream
black pepper
1 large avocado, cubed
chives
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.
Cook, covered with a lid, for 14-16 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 4-5
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 sesame oil, chilli sauce, 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 zucchinis, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with coriander.
STUFFED BAKED POTATOES
POTATOES PIZZAIOLA
4 large potatoes
/4 cup milk
1
/4 cup cream
1
/2 cup grated cheddar cheese
1
Serves 4
30 g butter
2 teaspoons fresh parsley chopped
1
/2 teaspoon dijon mustard
paprika
4 large potatoes
1 tablespoon butter
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 potatos 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 top of each potato; scoop out cooked potato with a
spoon, leaving a thin shell.
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix
well until no lumps remain.
4. Spoon mixture into each potato shell. Place on a plate.
5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH,
until cheese is melted.
PUMPKIN SALAD
1 kg pumpkin, peeled and cubed
2 tablespoons water
3
/4 cup walnuts
6 shallots, chopped
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.
2. In a small bowl, combine butter, garlic, onion and anchovy. Cook for 1/2-1
minute on HIGH, stir halfway.
3. Combine basil, pepper and salt to garlic mixture.
4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well
coated.
5. Cook, uncovered, for 4-5 minutes on HIGH, stirring halfway through cooking.
Serves 6-8
1 tablespoon finely chopped parsley
1
/2 teaspoon nutmeg
ground black pepper
1 cup mayonnaise
1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 810 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, shallots, parsley, nutmeg and pepper with mayonnaise.
4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.
Serves 4-6
16
DESSERTS
AUSTRALIAN FRUIT CAKE
1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
BREAD AND BUTTER PUDDING
Serves 4-6
1 cup plain flour, sifted
1 teaspoon baking powder
salt
1
/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra
4 slices multigrain bread,
crusts removed
butter
3 tablespoons caster sugar
1
/4 cup sultanas
CARAMEL RICE PUDDING
1 cup rice
3 cups hot water
400 g can condensed milk
CHOCOLATE CAKE
Serves 4-6
1 tablespoon butter
1 tablespoon lemon juice
cinnamon sugar
1
/2 cup oil
13/4 cups plain flour
2 eggs
2 teaspoons vanilla
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.
ICING
125 g butter
1 cup icing sugar
1 dessert spoon rum
2 /2 cups milk
1
/2 teaspoon vanilla essence
4 eggs, lightly beaten
3 teaspoons brown sugar
1
/4 teaspoon nutmeg
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 21/2 minutes on HIGH. Gradually whisk into eggs.
Cook for 21/2 minutes on HIGH, stirring after 11/2 minutes, or until thick.
4. Pour over bread mixture.
5. Sprinkle with brown sugar and nutmeg.
6. Cook for 12-14 minutes on MEDIUM LOW.
7. Allow to stand for 5-10 minutes before serving.
1. Combine the first 4 ingredients in a large bowl. Cover and cook for 5 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 10 minutes on MEDIUM.
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 10 minutes on MEDIUM.
7. Stand for 10 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
2 cups sugar
3
/4 cup cocoa
1 teaspoon baking powder
11/2 cups milk
Serves 4-6
1
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
1.
2.
3.
4.
Combine all ingredients together in a large bowl.
Beat together for 3 minutes on HIGH.
Pour into a greased microwave safe gugelhopf container.
Cook for 18-20 minutes on MEDIUM. Allow to stand 5-10 minutes before
turning out.
5. Allow to cool before icing.
ICING
1. Beat ingredients together till light and creamy.
17
Serves 4
3 egg whites
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated
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. Divide mixture evenly between four dessert glasses. Refrigerate until set.
6. Serve decorated with cream and chocolate shavings.
CHARTS
DEFROSTING TIMES AND TECHNIQUES
FOR SEAFOOD, BREAD AND PIES
DEFROSTING FROZEN FOODS
Procedure:
1. Remove wrapping from meat.
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.
DEFROSTING TIMES AND TECHNIQUES
FOR MEAT AND POULTRY
SEAFOOD
MICROWAVE TIME
Whole Fish
4-6 minutes/500 g
STANDING TIME
5 minutes
Shield head and tail
with foil.
Separate and
rearrange halfway
through defrosting.
Scallops
6-8 minutes/500 g
2-3 minutes
Separate as soon as
possible.
Prawns
4-6 minutes/500 g
2-3 minutes
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
BREAD
MICROWAVE TIME
PORK (Roast)
Chops
Ribs
Minced Pork
7-9 minutes/500 g
5-7 minutes/500 g
4-6 minutes/500 g
6-8 minutes/500 g
10-15 minutes
5-10 minutes
5-10 minutes
5-10 minutes
2 slices
4 slices
6 slices
Bread Rolls
30-40 seconds
60-70 seconds
11/2-12/3 minutes
30-35 seconds per roll
LAMB (Roast)
Shoulder
Chops
7-9 minutes/500 g
6-8 minutes/500 g
41/2-5 minutes/500 g
10-15 minutes
10-15 minutes
5-10 minutes
PIES
MICROWAVE TIME
POULTRY
Turkey (Whole)
Chicken (Whole)
Pieces
Duck
8-10 minutes/500 g
4-5 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
Individual
Whole
18
3-4 minutes
7-8 minutes
PROCEDURES
PROCEDURES
Place between paper towel
directly on turntable.
PROCEDURES
Remove from packaging.
Place between paper towel
on a rack. Turn over halfway.
Allow to stand
3-5 minutes before reheating.
MICROWAVE OVEN ROASTING CHART
FOOD
COOKING TIME AND POWER LEVEL
INSTRUCTIONS
STANDING TIME
BEEF
Rare
Medium
Well done
20-22 minutes/kg at MEDIUM
23-25 minutes/kg at MEDIUM
26-28 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.
10-15 minutes
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
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.
10-15 minutes
LAMB
Medium
Well done
13-21 minutes/kg at MEDIUM HIGH
16-22 minutes/kg at MEDIUM HIGH
10-15 minutes
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.
CHICKEN
Whole
20-22 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.
10-15 minutes
CHICKEN
Pieces
12-14 minutes/500 g at MEDIUM
Season as desired. Place chicken skin-side down on a rack.
Turn over halfway through cooking.
10-15 minutes
19
FRESH VEGETABLE CHART
AMOUNT
MICROWAVE TIME
AT HIGH (100%)
Asparagus
500 g
3-4 minutes
Beans
500 g
4-5 minutes
VEGETABLE
Broccoli
500 g
4-5 minutes
Brussels
sprouts
500 g
4-5 minutes
Cabbage
500 g
3-4 minutes
Carrots
500 g
31/2-5 minutes
Cauliflower
500 g
4-5 minutes
Chokos
500 g (2)
5-51/2 minutes
Corn (on cob)
500 g (2)
6-7 minutes
1 kg (4)
14-15 minutes
Eggplant
500 g
Mushrooms
500 g
3-31/2 minutes
1
3-3 /2 minutes
COOKING PROCEDURE
VEGETABLE
AMOUNT
MICROWAVE TIME
AT HIGH (100%)
Wash and place in a freezer bag. Allow to stand
3 minutes before serving.
Cut into 4 cm pieces. Place in a dish with 1
tablespoon water. Cook covered. Allow to stand
3 minutes before serving.
Cut into uniform florets. Arrange with flower
towards centre. 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.
Shred and cook in a dish with 2 tablespoons
water. Cook covered. Allow to stand 3 minutes
before serving.
Arrange in a dish with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cut into uniform florets. Arrange with flower
towards centre, with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cut into quarters. Place in a 20 cm pie plate
with 1 tablespoon of water. Cook covered.
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 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 2 cm cubes. Place in a dish with 2
tablespoons water. Cook covered. Allow to
stand 3 minutes before serving.
Sliced or whole. Place in a dish with 2
teaspoons butter. Allow to stand 3 minutes
before serving.
Peas - Green
500 g
4-5 minutes
- Snow
500 g
3-31/2 minutes
Potatoes (jacket) 2 medium
4 small
(baked) 2 medium
4 small
20
31/2-41/2minutes
41/2-5 minutes
Pumpkin
500 g
4-41/2 minutes
Spinach
500 g
3-4 minutes
Squash
500 g
31/2-41/2 minutes
Sweet Potato
500 g
1 kg
5-6 minutes
11-12 minutes
Tomatoes
500 g
2-3 minutes
Zucchini
500 g
31/2-41/2 minutes
Vegetables
(canned)
500 g
3-4 minutes
COOKING PROCEDURE
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.
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.
Peel and cut into serving-size pieces. Place
in a dish and 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.
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.
Peel and quarter potatoes. Cut in half and
then into 1 cm thick slices. Allow to stand 3-5
minutes before serving.
Cut into quarters. Place in a dish. Season
and cook covered. Allow to stand 3 minutes
before serving.
Cut into uniform-size pieces. Place in a dish
with 1 tablespoon covered water and 1
tablespoon butter. Cook covered. Allow to
stand 3 minutes before serving.
Drain, reserving 2 tablespoons liquid. Place
vegetables and reserved liquid in a dish and
cook covered. Allow to stand 3 minutes before
serving.
FROZEN VEGETABLE CHART
RICE AND PASTA COOKING CHART
1. Place vegetables in a dish. Cover with a lid.
2. Stir halfway through cooking.
3. Allow to stand 1-3 minutes before serving.
VEGETABLE
MICROWAVE TIME
WEIGHT
AT HIGH (100%)
Asparagus
Beans (green, cut)
Broccoli
500 g
500 g
500 g
8-9 minutes
8-9 minutes
8-9 minutes
Brussels sprouts
Carrots (whole)
(sliced)
Cauliflower
500 g
500 g
500 g
500 g
8-9 minutes
6-61/2 minutes
7-8 minutes
8-9 minutes
4 pieces
(500 g)
5-7 minutes
(kernel)
500 g
8-9 minutes
Peas (green)
Spinach
Mixed Vegetables
500 g
250 g
500 g
8-9 minutes
5-51/2 minutes
8-9 minutes
Corn (on cob)
OTHER INGREDIENTS
FOOD
SPECIAL PROCEDURES
1 cup white rice
1 cup brown rice
2 cups hot tap water
21/2 cups hot tap water
1 cup macaroni
4 cups boiling water
250 g spaghetti
4 cups boiling water
250 g fettuccine
4 cups boiling water
1
/3 cup quick-cooking
oats
1 cup quick-cooking
oats
Procedure:
Break apart as soon as
possible. Arrange with flower
towards the centre.
3
COOKING TIME
14-16 minutes on HIGH
22-26 minutes on HIGH
10-12 minutes on HIGH
12-14 minutes on HIGH
10-12 minutes on HIGH
/4 cup cold tap water or milk
2-4 minutes on HIGH
21/4 cups cold tap water or milk
43/4-7 minutes on HIGH
Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice
during cooking. Allow to stand 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.
Break apart as soon as
possible.
21
Egg(s)
Butter
Milk
1
2
3
4
1 tsp.
2 tsp.
1 tbsp.
1 tbsp.
1 tbsp.
1 tbsp.
2 tbsp.
1
/4 cup
Cook
MEDIUM
HIGH (70%)
1-11/2 min.
1-2 min.
2-3 min.
3-4 min.
REHEATING CONVENIENCE
– FOOD CHART
DEFROSTING CONVENIENCE
FOOD
Beverage (room temp.)
250 mL per cup
Canned Food (room temp.)
(e.g. Spaghetti, Baked Beans)
Canned Soup (room temp.)
250 mL per cup
Meat Pie (refrigerated)
Individual 180 g each
Frozen Pasta Dinners
(e.g. Lasagne)
1 cup
2 cups
1 cup
2 cups
1 cup
2 cups
1 pie
4 pies
300-500 g
500-750 g
Pizza (refrigerated)
100 g per slice
Dinner Plate (refrigerated)
350 g-400 g per serve
Casserole (refrigerated)
250 g per serve
Croissants (frozen)
Fruit Pie whole (frozen)
Fruit Pie individual (frozen)
135 g each
Jam Donuts (frozen)
Danish Pastry whole
(frozen)
NOTE: Room Temperature
COOKING TIME AND POWER LEVEL
WEIGHT
1 slice
2 slices
1 serve
1 serve
2 serves
1
2
600 g
1
2
2
4
400 g
1
1-1 /2 minutes on HIGH
21/2-3 minutes on HIGH
4-6 minutes on MEDIUM
6-8 minutes on MEDIUM
2-21/2 minutes on HIGH
3-31/2 minutes on HIGH
3-5 minutes on MEDIUM
91/2 minutes on MEDIUM
Stir after heating.
31/2-5 minutes on HIGH, followed by 4-5 minutes on
MEDIUM
41/2-6 minutes on HIGH, followed by 81/2-10 minutes
on MEDIUM
1-2 minutes on MEDIUM HIGH
21/2-31/2 minutes on MEDIUM HIGH
5-7 minutes on MEDIUM
1-11/2 minutes on MEDIUM LOW
2-3 minutes on MEDIUM LOW
1-3 minutes on MEDIUM HIGH followed by 1-21/2
minutes on MEDIUM LOW
+3°C
Frozen Temperature
-18°C
22
STANDING TIME
—
Place food in bowl. Cover plastic wrap or lid.
Stir halfway.
Stir halfway through cooking. Stir after heating.
1-3 minutes
Place directly on turntable, face side down. Cover with
paper towel.
Turn over halfway.
Remove from foil container. Place in a dish same size.
Cover with plastic wrap or lid. Allow to stand.
1-3 minutes
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
6-8 minutes on MEDIUM
turntable. Stir halfway. Allow to stand, then stir.
10-12 minutes on MEDIUM
Place between paper towels. Place directly on the
30-40 seconds on MEDIUM LOW
turntable.
60-70 seconds on MEDIUM LOW
4-5 minutes on MEDIUM HIGH followed by 5 minutes Keep in foil container. Place on a roasting rack. Allow to
stand.
on MEDIUM LOW
Remove from foil container. Place directly on the
11/2-2 minutes on MEDIUM LOW
turntable. Allow to stand.
21/2-3 minutes on MEDIUM LOW
+20°C
Refrigerator Temperature
SPECIAL INSTRUCTIONS
Place directly on turntable. Turn over halfway through
defrosting.
Remove from foil container. Place on dinner plate. Allow
to stand.
—
2-3 minutes
—
2 minutes
1-3 minutes
—
2-3 minutes
1-2 minutes
—
2-3 minutes
GENERAL INFORMATION
GLOSSARY OF TERMS
DEFROSTING
SPOON MEASURES
1 tablespoon = 20 mL
1 teaspoon
= 5 mL
1
/2 teaspoon
= 2.5 mL
1
/4 teaspoon
= 1.25 mL
Thawing food, especially meats, using the microwave
oven is not only faster than any other method but it can
also give better results.
Once frozen meat is thawed, it begins to lose its juices.
LIQUID MEASURES
Cups
1 cup
/2 cup
1
/3 cup
1
/4 cup
1
Metric
=
=
=
=
250 mL
125 mL
80 mL
60 mL
With a microwave oven you can thaw meat just before
you plan to cook it, thus preserving the quality.
Imperial
=
=
=
=
8 fl. oz.
4 fl. oz.
2.5 fl. oz.
2 fl. oz.
CUP MEASURES
Metric
1 cup flour
1 cup sugar
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
1 cup chopped nuts
1 cup coconut
140 g
250 g
185 g
185 g
250 g
375 g
60 g
125 g
220 g
185 g
125 g
90 g
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.
DRY INGREDIENTS
Metric
15 g
30 g
60 g
90 g
125 g
185 g
250 g
500 g
1000 g (1 kg)
Imperial
=
=
=
=
=
=
=
=
=
1
/2 oz.
1 oz.
2 oz.
3 oz.
4 oz.
6 oz.
8 oz.
1 lb.
2 lb.
NOTE
• 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.
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.
POULTRY
Start thawing poultry breast-side down; shield warm
areas and turn over after half the time. Let poultry stand
30 to 60 minutes after thawing, until giblets and neck can
be removed and breast meat under wings is
completely thawed.
CUTS OF MEAT
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.
JOINTS
Turn over large roasts after half the time. As you turn,
touch the meat to find warm areas and shield these with
small pieces of foil. Let roast 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.
REHEATING
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,
23
while lasagne, which contains sensitive cheese and
cannot be stirred, should be reheated at MEDIUM HIGH
or MEDIUM.
CASSEROLES
Cover dish tightly. Stir several times during reheating,
especially if casserole has been refrigerated. If casserole
cannot be stirred, reheat at MEDIUM.
MEATS
Medium to thin slices reheat best. Cover meat with
sauce or gravy. Cover with microwave plastic wrap to
hold in heat. Reheat on MEDIUM.
PLATES OF FOOD
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.
VEGETABLES
Wrap large, whole vegetable in microwave plastic wrap.
Cover dishes of vegetables and stir during reheating, if
possible.
TOASTING
ALMONDS
Place 100 g almonds in a glass dish; cook for 3-31/2
minutes on HIGH, or until golden brown. Stir almonds
every minute during cooking.
SESAME SEEDS
Place 1/4 cup sesame seeds in a glass bowl; cook for 2-3
minutes on HIGH, or until golden. Stir every minute.
RECONSTITUTING DRIED FOODS
DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water,
and cook for 41/2-5 minutes on HIGH. Stand covered for
5 minutes before using.
PULSES
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.
DRIED MUSHROOMS
Place in a bowl with 2 cups of water and heat, slowly, 810 minutes on LOW.
COMMONLY ASKED
QUESTIONS AND ANSWERS
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.
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.
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.
POINTS TO REMEMBER
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.
• Reduce liquids in a microwave recipe because there is
not as much evaporation, due to the shorter cooking
time.
• 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.
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.
24
HINTS
• 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.
• 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.
• 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.
• 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.
• 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
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.
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.
• 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.)
• 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.
25
• Rice and pasta cook well in small quantities. Use a
large container to prevent boiling over.
• 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 defrosting. 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.
QUICK REFERENCE GUIDE
FEATURE
QUICK OPERATION GUIDE
Instant Action
To cook 2 Jacket Potatoes.
Express Defrost
To defrost 0.5kg of Chicken Fillets.
x2
Menu Number
x2
Easy Defrost
To defrost 1.0kg of Chicken Pieces.
Menu Number
Weight
x4
Less/More
Setting
For Instant Action
For More setting
or
x1
Within 2 seconds
Less/More
Setting
For Express
Defrost, Easy
Defrost
Variable Cooking
Control
For Less setting
Weight★
Menu Number
x2
For More setting
For Less setting
or
eg. 1.0 kg
x1
x2
Express Defrost does not need to enter weight.
x3
eg. Chicken Pieces
★
To soften Cream Cheese or Butter for 40 seconds on 30%.
Cooking Time
x4
1
Instant Cook
Just One Touch
Within 3 minutes of closing the door
Timer
To set for 3 minutes.
Child Lock
To lock.
Press for 3 seconds
To unlock.
Clock
To set for 11:45 am
®
SHARP CORPORATION OSAKA, JAPAN
TINSEA926 WRRZ - J22
PRINTED IN THAILAND
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