Sharp | R-61FBST | Operating instructions | Sharp R-61FBST Operating instructions

Sharp R-61FBST Operating instructions
R-61+62FBST English
17/10/2003
09:13
Page A
Important
R-61FBST / R-62FBST
BUILT-IN MICROWAVE OVEN WITH GRILL
OPERATION MANUAL
This operation manual contains important information which you should read carefully before using your
microwave oven.
IMPORTANT: There may be a serious risk to health if this operation manual is not followed or if the
oven is modified so that it operates with the door open.
800 W (IEC 60705)
ENGLISH
OPERATION MANUAL WITH COOKBOOK
R-61+62FBST English
22/07/2003
12:48
Page B
Dear Customer,
Congratulations on acquiring your new microwave oven with grill, which from now on will make your kitchen
chores considerably easier.
You will be pleasantly surprised by the kinds of things you can do with a microwave. Not only can you use it for
rapid defrosting or heating up of food, you can also prepare whole meals.
In our test kitchen our microwave team has gathered together a selection of the most delicious international
recipes which are quick and simple to prepare.
Be inspired by the recipes we have included and prepare your own favourite dishes in your microwave oven.
There are so many advantages to having a microwave oven which we are sure you will find exciting:
●
Food can be prepared directly in the serving dishes, leaving less to wash up.
●
Shorter cooking times and the use of little water and fat ensure that many vitamins, minerals and
characteristic flavours are preserved.
We advise you to read the cookery book guide and operating instructions carefully.
You will then easily understand how to use your oven.
Enjoy using your microwave oven and trying out the delicious recipes.
R-61+62FBST English
22/07/2003
12:48
Page 1
CONTENTS
OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
CONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
IMPORTANT SAFETY INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-6
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 - 8
BEFORE OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
SETTING THE CLOCK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
MICROWAVE POWER LEVEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
MICROWAVE COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
GRILL COOKING/DUAL GRILL COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
OTHER CONVENIENT FUNCTIONS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 - 14
AUTOMATIC OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
AUTOMATIC CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 - 18
RECIPES FOR AUTOMATIC AC-7 & AC-8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 - 19
CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
SERVICE CALL CHECK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
COOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21-40
SERVICE ADDRESSES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41-46
ENGLISH
SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47
1
R-61+62FBST English
22/07/2003
12:48
Page 2
OVEN AND ACCESSORIES
2
1
3
4
9
8
7
6
5
10
1 Grill heating element
2 Front trim
3 Oven lamp
4 Control panel
5 Waveguide cover
6 Oven cavity
7 Seal packing
8 Door seals and sealing surfaces
9 Door opening handle
10 Fixing points (4 points)
11 Ventilation openings
12 Outer cover
13 Rear cabinet
14 Power supply cord support clips
15 Power supply cord
15
11
14
12
13
ACCESSORIES:
Check to make sure the following accessories are
provided:
(16) Turntable (17) Roller stay (18) Rack
(19) 4 fixing screws (not shown)
Place the roller stay in the seal packing on the floor of
the cavity.
Then place the turntable on the roller stay.
To avoid turntable damage, ensure dishes or
containers are lifted clear of the turntable rim when
removing them from the oven.
NOTE: When you order accessories, please mention
two items: part name and model name to your dealer
or SHARP authorised service agent.
16
17
18
2
22/07/2003
12:48
Page 3
CONTROL PANEL
CONTROL PANEL
1
1 Digital Display
2 Indicators
The appropriate indicator will flash or light up, just
above each symbol according to the instruction.
When an indicator is flashing, press the suitable
button (having the same symbol) or do the
necessary operation.
Stir
2
Turn over
Weight/Power level
3
Grill
Microwave
4
Cooking in progress
5
6
7
3 AUTOMATIC button
Press to select one of the 12 automatic
programmes.
4 COOKING MODE button
Press to select either microwave, grill or dual grill,
or use to set the clock.
1. press once to select microwave
2. press twice to select the grill
3. press three times to select dual grill
(microwave and grill)
5 STOP button
6 START/+1MIN button
7 TIMER/WEIGHT/POWER knob
ENGLISH
R-61+62FBST English
3
R-61+62FBST English
22/07/2003
12:48
Page 4
IMPORTANT SAFETY INSTRUCTIONS
IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
To avoid the danger of fire
Check the settings after you start the oven to ensure
the oven is operating as desired.
See the corresponding hints in this operation
manual and the cookery book section.
To avoid the possibility of injury
The microwave oven should not be left
unattended during operation. Power
levels that are too high or cooking times
that are too long may overheat foods
resulting in a fire.
WARNING:
Do not operate the oven if it is damaged or
malfunctioning. Check the following before use:
a)The door; make sure the door closes properly
and ensure it is not misaligned or warped.
b)The hinges and safety door latches; check to
make sure they are not broken or loose.
c) The door seals and sealing surfaces; ensure
that they have not been damaged.
d)Inside the oven cavity or on the door; make
sure there are no dents.
e)The power supply cord and plug; ensure that
they are not damaged.
Never adjust , repair or modify the oven
yourself. It is hazardous for anyone
other than a competent person to carry
out any ser vice or repair operation
which involves the removal of a cover
which gives protection against exposure
to microwave energy.
The electrical outlet must be readily accessible so
that the unit can be unplugged easily in an
emergency.
The AC power supply must be 230V, 50Hz, with a
minimum 16A distribution line fuse, or a minimum
16A distribution circuit breaker.
It is recommended that a separate circuit serving
only this appliance be provided.
Do not store or use the oven outdoors.
If food being heated begins to smoke,
DO NOT OPEN THE DOOR. Turn off and
unplug the oven and wait until the food
has stopped smoking. Opening the door
while food is smoking may cause a fire.
Use only microwave-safe containers and
utensils. See Page 21.
Do not leave the oven unattended when
using disposable plastic, paper or other
combustible food containers.
Do not operate the oven with the door open or
alter the door safety latches in any way.
Do not operate the oven if there is an object
between the door seals and sealing surfaces.
Clean the waveguide cover, the oven
cavity, the turntable and roller stay after
use. These must be dry and free from
grease. Built-up grease may overheat
and begin to smoke or catch fire.
Do not allow grease or dirt to build up
on the door seals and adjacent parts.
Follow instructions for “Care and
Cleaning”, Page 20.
Do not place flammable materials near the oven or
ventilation openings. Do not block the ventilation
openings.
Remove all metallic seals, wire twists, etc., from
food and food packages. Arcing on metallic
surfaces may cause a fire.
Do not use the microwave oven to heat oil for deep
frying. The temperature cannot be controlled and
the oil may catch fire.
To make popcorn, use only special microwave
popcorn makers.
Do not store food or any other items inside the
oven.
Individuals with PACEMAKERS should check with
their doctor or the manufacturer of the pacemaker
for precautions regarding microwave ovens.
To avoid the possibility of electric shock
Under no circumstances should you remove the
outer cabinet.
Never spill or insert any objects into the door lock
openings or ventilation openings. In the event of a
spill, turn off and unplug the oven immediately, and
call an authorised SHARP service agent.
Do not immerse the power supply cord or plug in
water or any other liquid.
4
R-61+62FBST English
22/07/2003
12:48
Page 5
IMPORTANT SAFETY INSTRUCTIONS
Pierce the skin of such foods as potatoes, sausages
and fruit before cooking, or they may explode.
To avoid the possibility of burns
Use pot holders or oven gloves when removing
food from the oven to prevent burns.
Always open containers, popcorn makers, oven
cooking bags, etc., away from the face and hands
to avoid steam burns.
Do not allow the power supply cord to run over
any hot or sharp surfaces, such as the hot air vent
area at the top rear of the oven.
Do not attempt to replace the oven lamp yourself or
allow anyone who is not an electrician authorised
by SHARP to do so. If the oven lamp fails, please
consult your dealer or an authorised SHARP service
agent.
If the power supply cord of this appliance is
damaged, it must be replaced with a special cord.
The exchange must be made by an authorised
SHARP service agent.
To avoid the possibility of explosion and
sudden boiling:
To a v o i d b u r n s , a l w a y s t e s t f o o d
temperature and stir before serving and
pay special attention to the temperature
of food and drink given to babies,
children or the elderly.
Temperature of the container is not a true indication
of the temperature of the food or drink; always
check the food temperature.
Always stand back from the oven door when
opening to avoid burns from escaping steam and
heat.
Slice stuffed baked foods after heating to release
steam and avoid burns.
Keep children away from the door to prevent them
burning themselves.
Do not touch the oven door, outer cabinet, rear
cabinet, oven cavity, ventilation openings,
accessories and dishes during GRILL mode, DUAL
GRILL mode and AUTOMATIC operation as they
will become hot. Before cleaning make sure they
are not hot.
To avoid misuse by children
WARNING: Liquids and other foods must
not be heated in sealed containers since
they are liable to explode.
Never use sealed containers. Remove seals and
lids before use. Sealed containers can explode due
to a build up of pressure even after the oven has
been turned off.
Take care when microwaving liquids. Use a widemouthed container to allow bubbles to escape.
Microwave heating of beverages can
result in delayed eruptive boiling,
therefore care has to be taken when
handling the container.
To prevent sudden eruption of boiling liquid and
possible scalding:
1. Stir liquid prior to heating/reheating.
2. It is advisable to insert a glass rod or similar
utensil into the liquid whilst reheating.
3. Let liquid stand in the oven at the end of cooking
time to prevent delayed eruptive boiling.
Do not cook eggs in their shells, and
whole hard boiled eggs should not be
heated in microwave ovens since they
may explode even after microwave
cooking has ended. To cook or reheat
eggs which have not been scrambled or
mixed, pierce the yolks and the whites,
or the eggs may explode. Shell and slice
hard boiled eggs before reheating them
in the microwave oven.
Do not lean or swing on the oven door. Do not
play with the oven or use it as a toy.
Children should be taught all important safety
instructions: use of pot holders, careful removal of
food coverings; paying special attention to
packaging (e.g. self-heating materials) designed to
make food crisp, as they may be extra hot.
5
ENGLISH
WARNING: Only allow children to use
the oven without super vision 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.
R-61+62FBST English
22/07/2003
12:48
Page 6
IMPORTANT SAFETY INSTRUCTIONS
Other warnings
Never modify the oven in any way.
This oven is for home food preparation only and
may only be used for cooking food. It is not
suitable for commercial or laboratory use.
To promote trouble-free use of your oven
and avoid damage.
Never operate the oven when it is empty except
where recommended in the operation manual, see
Page 12 Note 2. Doing so may damage the oven.
When using a browning dish or self-heating
material, always place a heat-resistant insulator
such as a porcelain plate under it to prevent
damage to the turntable and roller stay due to heat
stress. The preheating time specified in the dish’s
instructions must not be exceeded.
Do not use metal utensils, which reflect microwaves
and may cause electrical arcing. Do not put cans
in the oven.
Use only the turntable and the roller stay designed
for this oven. Do not operate the oven without the
turntable.
To prevent the turntable from breaking:
(a) Before cleaning the turntable with water, leave
the turntable to cool.
(b) Do not put hot foods or hot utensils on a cold
turntable.
(c) Do not put cold foods or cold utensils on a hot
turntable.
Do not place anything on the outer cabinet during
operation.
Do not use plastic containers for microwaving if the
oven is still hot from using the GRILL mode, DUAL
G R I L L mode and A U T O M AT I C operation,
because they may melt. Plastic containers must not
be used during above modes unless the container
manufacturer says they are suitable.
NOTE:
If you are unsure how to connect your oven, please
consult an authorised, qualified electrician.
Neither the manufacturer nor the dealer can accept
any liability for damage to the oven or personal
injury resulting from failure to observe the correct
electrical connection procedure.
Water vapour or drops may occasionally form on
the oven walls or around the door seals and
sealing surfaces. This is a normal occurrence and is
not an indication of microwave leakage or a
malfunction.
6
R-61+62FBST English
23/07/2003
12:13
Page 7
INSTALLATION
INSTALLING THE APPLIANCE
1. Remove all packaging and check carefully for
any signs of damage.
2. Fit the appliance into the kitchen cupboard
slowly, and without force, until the front frame of
the oven seals against the front opening of the
cupboard.
3. Ensure the appliance is
stable and not leaning.
5 mm
Ensure that a 5mm gap is
kept between the
cupboard door above
and the top of the frame
(see diagram).
4. Fix the oven in position with
the screws provided.
The fixing points are
located on the top and
bottom corners of the oven
(see diagram, item 10, on
page 2).
5. It is important to ensure that the installation of
this product conforms to the instructions in this
operation manual and the hob manufacturer’s
installation instructions.
SAFE USE OF THE APPLIANCE
• This appliance has been tested and approved for use near domestic gas, electric and induction hobs only.
• Sufficient space between hob and microwave should be allowed to prevent overheating of microwave
oven, surrounding cupboard and accessories.
• Do not operate the hob without pans
when the microwave oven is operating.
• The cupboard must be a minimum of
500 mm (A) above the worktop and
must not be installed directly above a
hob or other kitchen appliance e.g.
conventional oven or refrigerator.
A
• Care should be taken when attending to
the microwave oven while the hob is on.
A
ENGLISH
• The front of the oven can be cleaned
with mild soap and water.
Do not use commercial oven cleaners,
abrasive harsh cleaners, or those that
contain Sodium Hydroxide.
7
R-61+62FBST English
22/07/2003
12:48
Page 8
INSTALLATION
CONNECTING THE APPLIANCE TO THE POWER SUPPLY
• The electrical outlet should be readily accessible so that
the unit can be unplugged easily in an emergency.
(A)
• The socket should not be postioned behind the cupboard.
• The best position is above the cupboard, see (A).
When not connecting the power supply cord to position (A) it should
be removed from the support clips (see diagram, item 14, on page
2) and routed under the oven.
• Connect the appliance a single phase 230V/50Hz alternating
current via a correctly installed earth socket.
The socket must be fused with a ≥16A fuse.
• The power supply cord may only be replaced by an electrician.
• Before installing, tie a piece of string to the power supply cord to facilitate connection to point (A) when
the appliance is being installed.
• When inserting the appliance into the high-sided cupboard, DO NOT crush the power supply cord.
• Do not immerse the power supply cord or plug in water or any other liquid.
TO REPLACE THE MAINS PLUG
The wires in the power supply
coded as shown:
Green and yellow stripes =
Blue
=
Brown
=
cord are colour
Make sure the terminal screws are tight and the
cord is held securely by the cable grip where it
enters the plug.
EARTH
NEUTRAL
LIVE
Like most appliances in your home, your oven must
be connected to a single phase 230V, 50Hz
alternating current supply.
As the colours in the power supply cord of your
oven may not correspond with the coloured
marking identifying the terminals in your plug,
connect the wires as described:
• The green and yellow wire to the plug terminal
marked E or
or coloured green or coloured
green and yellow.
• The blue wire to the plug terminal marked N or
coloured black or coloured blue.
• The brown wire to the plug terminal marked L or
coloured red or coloured brown.
If you do not make the proper electrical
connections you might damage the oven or injure
yourself. Neither SHARP nor the supplier will be
liable if this happens.
WARNING: THIS APPLIANCE MUST BE
EARTHED
If you have any doubts about your
electrical supply ask a qualified
electrician.
8
R-61+62FBST English
22/07/2003
12:48
Page 9
BEFORE OPERATION
Using the STOP button
Use the STOP button to:
1. Erase a mistake during programming.
2. Stop the oven temporarily during cooking.
3. Cancel a programme during cooking, touch twice.
Plug in the oven.
1. The oven display will flash:
2. Press the STOP button, the display will show:
x1
3. To set the clock, see below.
4. Heat the oven without food. (See page 12, Note 2).
SETTING THE CLOCK
There are two setting modes: 12 hour clock and 24 hour clock.
1. To set the 12 hour clock, hold the COOKING MODE button down for 3
seconds.
will appear in the display.
2. To set the 24 hour clock, press the COOKING MODE button once more
after Step 1, in the example below
will appear in the display.
x1 and hold
for 3 secs.
To set the clock, follow the example below.
Example:
To set the 24 hour clock to 23:35.
1. Choose the clock function.
(12 hour clock).
x1 and hold for 3 seconds
3. Press the COOKING
MODE button to change
from hours to minutes.
Choose the 24 hour
clock.
2. Set the hours. Rotate the TIMER/WEIGHT/
POWER knob until the correct hour is
displayed (23).
x1
4. Set the minutes. Rotate the
TIMER/WEIGHT/POWER
knob until the correct minute
is displayed (35).
x1
5. Press the COOKING
MODE button to start
the clock.
x1
NOTES:
1. You can rotate the TIMER/WEIGHT/POWER
knob clockwise or counter-clockwise.
2. Press the STOP button if you make a mistake
during programming.
3. If the electrical power supply to your microwave
oven is interrupted, the display will intermittently
show
after the power is reinstated. If
this occurs during cooking, the programme will be
erased. The time of day will also be erased.
4. When you want to reset the time of day, follow the
above example again.
9
R-61+62FBST English
22/07/2003
12:48
Page 10
MICROWAVE POWER LEVEL
Your oven has 5 power levels. To choose the power
level for cooking, follow the advice given in the
recipe section. Generally the following
recommendations apply:
50 P (400 W) for dense foods which require a
long cooking time when cooked conventionally, eg.
beef dishes, it is advisable to use this power setting
to ensure the meat will be tender.
100 P (800 W) used for fast cooking or reheating
e.g. soup, casseroles, canned food, hot beverages,
vegetables, fish, etc.
30 P (240 W Defrost setting) to defrost, select this
power setting, to ensure that the dish defrosts
evenly. This setting is also ideal for simmering rice,
pasta, dumplings and cooking egg custard.
70 P (560 W) used for longer cooking of dense
foods such as roast joints, meat loaf and plated meals,
also for sensitive dishes such as cheese sauce and
sponge cakes. At this reduced setting, the sauce will
not boil over and food will cook evenly without over
cooking at the sides.
10 P (80 W) For gentle defrosting, eg. cream
gateaux or pastry.
P = PERCENTAGE
To set the microwave power level :
Rotate the TIMER/WEIGHT/POWER knob clockwise to select cooking time.
Press the COOKING MODE button once (microwave only).
To change the microwave power level rotate the knob until the desired power level is reached.
Press the START/+1MIN button.
NOTE: If the power level is not selected, 100 P is automatically set.
10
R-61+62FBST English
22/07/2003
12:48
Page 11
MICROWAVE COOKING
Your oven can be programmed for up to 90 minutes.
(90.00) The input unit of cooking (defrosting) time
varies from 10 seconds to five minutes. It depends on
the total length of the cooking (defrosting) time as
shown on the table.
Cooking time
0-5 minutes
5-10 minutes
10-30 minutes
30-90 minutes
Increasing unit
10 seconds
30 seconds
1 minute
5 minutes
Example:
Suppose you want to heat soup for 2 minutes and 30 seconds on 70 P microwave power.
1. Enter desired cooking
time by rotating
TIMER/WEIGHT/
POWER knob
clockwise.
2. Choose desired cooking
mode by pressing
COOKING MODE button
once (microwave only).
3. Choose desired power by
rotating the
TIMER/WEIGHT/POWER
knob clockwise.
4. Press START/+1MIN
button once to begin
cooking.
x1
x1
Check the display.
ENGLISH
NOTES:
1. When the door is opened during the cooking process, the cooking time on the digital display stops
automatically. The cooking time starts to count down again when the door is closed and the START/+1MIN
button is pressed.
2. If you wish to know the power level during cooking, press the COOKING MODE button. As long as your
finger is touching the COOKING MODE button, the power level will be displayed.
3. You can rotate the TIMER/WEIGHT/POWER knob clockwise or counter-clockwise. If you rotate the knob
counter-clockwise, the cooking time will decrease from 90 minutes by degrees.
11
R-61+62FBST English
22/07/2003
12:48
Page 12
GRILL COOKING/DUAL GRILL COOKING
This microwave oven has two GRILL cooking modes: 1. Grill only. 2. Dual Grill (Grill with microwave).
1. GRILL ONLY COOKING
This mode can be used to Grill/Brown food.
Example : To make toast for 4 minutes.
1. Enter desired cooking time
by rotating the
TIMER/WEIGHT/POWER
knob.
2. Choose the desired cooking
mode by pressing the
COOKING MODE button
twice. (Grill only).
3. Press the START/+1MIN button
once to begin cooking.
x1
x2
Check the display.
NOTES:
1. The rack is recommended for grilling of flat pieces of food.
2. You may detect smoke or a burning smell when using the grill for the first time, this is normal and not a
sign that the oven is out of order.
To avoid this problem, when first using the oven, operate the grill without food for 20 minutes.
2. DUAL GRILL COOKING
This mode uses a combination of Grill power and Microwave power (10 P to 50 P).
The Microwave power level is preset to 30 P.
Example:
To cook kebabs (as per recipe page 35 in the Cookbook section) for 7 minutes on DUAL GRILL 50 P.
1. Enter the desired cooking
time by rotating the
TIMER/WEIGHT/
POWER knob.
2. Choose the desired cooking
mode by pressing the
COOKING MODE button
three times to select Grill
with Microwave.
3. Rotate the
4. Press the
TIMER/WEIGHT/POWER
START/+1MIN
knob to the desired
button once to
microwave power level.
begin cooking.
x1
x3
Check the display.
12
R-61+62FBST English
22/07/2003
12:48
Page 13
OTHER CONVENIENT FUNCTIONS
1. MULTIPLE SEQUENCE COOKING
A sequence of 3 stages (maximum) can be programmed using combinations of MICROWAVE, GRILL or
DUAL GRILL.
Example:
To cook : 2 minutes and 30 seconds on 70 P power (Stage 1)
5 minutes Grill only
(Stage 2)
STAGE 1
1. Enter the desired
cooking time by
rotating the TIMER/
WEIGHT/POWER
knob clockwise.
2. Choose the desired
cooking mode by
pressing the COOKING
MODE button once
(microwave only).
4. Press the COOKING
3. Enter the desired power
MODE button before
level by rotating the
programming Stage 2.
TIMER/WEIGHT/POWER
knob clockwise.
x1
x1
STAGE 2
5. Enter desired time by
rotating the
TIMER/WEIGHT/POWER
knob clockwise.
6. Choose the desired cooking
mode by pressing the
COOKING MODE button
twice (Grill only).
7. Press the START/+1MIN button
once to begin cooking.
x2
x1
Check the display.
NOTE: If you set any programme after setting GRILL mode, omit the steps 3 and 4.
If you press the COOKING MODE button continually after setting GRILL mode, the
GRILL mode will be changed to the DUAL GRILL mode automatically.
Example:
To cook Courgette & Macaroni Bake (page 33, Cookbook section).
1. 25 minutes at 100 P.
2. 5 minutes Dual Grill at 50 P.
13
ENGLISH
(The oven will begin to cook for 2 minutes and 30 seconds at 70 P, and then for 5 minutes on Grill only).
R-61+62FBST English
22/07/2003
12:48
Page 14
OTHER CONVENIENT FUNCTIONS
XXXXXXXXXXXXX
2. MINUTE PLUS FUNCTION
The START/+1MIN button allows you to operate the two following functions:
a. Direct start
You can directly start cooking on 100 P microwave power level for 1 minute by pressing the
START/+1MIN button.
NOTE:
To avoid the misuse by children the START/+1MIN button can be used only within 3 minutes after
preceding operation, i.e., closing the door, pressing the STOP button or cooking completion.
b. Extend the cooking time.
You can extend the cooking time during manual cooking for multiples of 1 minute if the START/+1MIN button
is pressed while the oven is in operation.
3. TO CHECK THE POWER LEVEL
To check the microwave power level during cooking press the COOKING MODE button.
x1
As long as your finger is touching the COOKING MODE button the power level will be displayed.
The oven continues to count down although the display shows the power level.
14
R-61+62FBST English
22/07/2003
12:48
Page 15
AUTOMATIC
XXXXXXXXXXXXXXXX
OPERATION
The AUTOMATIC function automatically works out
the correct cooking mode and cooking time. You
can choose from 8 AUTOCOOK menus and 4
AUTO DEFROST menus. What you need to know
when using this automatic function:
1.
x1
AUTOMATIC button
1. Press the AUTOMATIC button once, the display
will appear as shown.
The menu can be chosen by pressing the
AUTOMATIC button until the desired menu
number is displayed. See pages 16 - 18
“AUTOMATIC charts”.
To select a defrost menu, press the AUTOMATIC
button at least 9 times. If you press the button 9
times,
will appear in the display. The
menu will be changed automatically by holding
down the AUTOMATIC button.
2. The weight of the food can be input by rotating
the TIMER/WEIGHT/POWER knob until the
desired weight is displayed.
• Enter the weight of the food only. Do not include
the weight of the container.
• For food weighing more or less than weights
given in the AUTOMATIC charts, use manual
programmes. For best results, follow the cooking
charts in the cookbook section.
Menu number
2.
TIMER/WEIGHT/POWER knob
3.
START/+1MIN button
3. To start cooking press START/+1MIN button.
The final temperature will vary according to the initial
food temperature. Check food is piping hot after
cooking. If necessary, you can extend the cooking
manually.
When action is required (e.g. to turn food
over), the oven stops and the audible signals
sound, remaining cooking time and any
indicator will flash on the display. To continue
cooking, press the START/+1MIN button.
Example:
To cook grill skewers weighing 0,2 kg using AUTOCOOK AC-2.
1. Select the menu required by
pressing the AUTOMATIC
button twice.
2. Enter the weight by rotating
the TIMER/WEIGHT/
POWER knob.
3. Press the START/+1MIN
button once.
x1
x2
Check the display.
15
R-61+62FBST English
22/07/2003
12:48
Page 16
AUTOMATIC CHARTS
BUTTON
MENU NO.
WEIGHT (Increasing
Unit)/ UTENSILS
0,1 - 0,3 kg (50 g)
(initial temp -18° C)
Flan dish
Rack
• Remove the frozen french fried potatoes from
the package and place them in a flan dish.
• Place the dish on the rack in the oven.
• When audible signal sounds, turn over.
• After cooking, remove from the dish and put on
a plate for serving.
(No standing time is necessary).
• Add salt to taste.
NOTE: The dish gets very hot during cooking.
To avoid burning yourself, please use
oven gloves for removing the pan from
the oven.
AC-2 Cook
Grill Skewers
0,2 - 0,6 kg (100 g)
(initial temp 5° C)
Rack
• Prepare the grill skewers referring to the recipe
on page 33 of the Cookbook.
• Place on a rack and cook.
• When the audible signal sounds, turn over.
• After cooking, remove and put on a plate for
serving. (No standing time necessary).
AC-3 Cook
Chicken Legs
0,2 - 0,6 kg (50 g)
(initial temp 5° C)
Rack
• Mix the ingredients and spread on the chicken
legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the rack, skin side
down, with the thin ends towards the centre.
• When audible signal sounds, turn over.
• After cooking, remove and stand for approx. 5
minutes.
AC-1 Cook
French Fried
x1 Potatoes
(recommended
for conventional
ovens)
x2
x3
Ingredients for 0,6 kg chicken legs:
1
3 pieces, 1-2 tbsp oil, /2 tsp salt,
1 tsp sweet paprika, 1 tsp rosemary
AC-4 Cook
Grilled Chicken
x4
0,9 - 1,4 kg (100 g)
(initial temp 5° C)
Saucer
Flan Dish
Ingredients for 1,2 kg grilled chicken:
Salt and Pepper, 1 tsp sweet paprika, 2 tbsp oil
AC-5 Cook
Fresh Vegetables
x5
PROCEDURE
0,1 - 0,6 kg (100 g)
(initial temp 20° C)
Bowl & lid
16
• Mix the ingredients and spread on the chicken.
• Pierce the skin of the chicken.
• Put chicken breast side down on an upturned
saucer in a flan dish.
• Place directly on the turntable and cook.
• When audible signal sounds, turn over.
• After cooking, leave for approx. 3 minutes in
the oven, remove and put on a plate for
serving.
• Cut into small pieces, eg. strips, cubes or slices.
• Add 1 tbsp water per 100 g and salt as
desired. (For mushrooms no additional water is
necessary).
• Cover with a lid.
• When audible signal sounds, stir and re-cover.
• After cooking, let the food stand for approx 2
minutes.
R-61+62FBST English
22/07/2003
12:48
Page 17
AUTOMATIC CHARTS
BUTTON
AUTOCOOK
NO.
WEIGHT (Increasing
Unit)/ UTENSILS
PROCEDURE
AC-6 Cook
Boiled Potatoes
x6 Jacket Potatoes
0,1 - 0,8 kg (100 g)
(initial temp 20° C)
Bowl & lid
Boiled Potatoes: Peel the potatoes and cut them
into similar sized pieces.
Jacket Potatoes: Choose potatoes of similar size
and wash them.
• Put the boiled or jacket potatoes into a bowl.
• Add the required amount of water (per 100 g),
approx 2 tbsp and a little salt.
• Cover with a lid
• When audible signal sounds, stir and re-cover.
• After cooking, let the potatoes stand for
approx. 2 minutes.
AC-7 Cook
Gratinated Fish
x7 Fillet
0,6 - 1,2 kg* (100 g)
(initial temp Fish 5° C)
Gratin dish
• See recipes for Gratinated Fish Fillet on pages
18-19.
* Total weight of all ingredients.
x8
BUTTON
AUTO
DEFROST NO.
WEIGHT (Increasing
Unit)/ UTENSILS
• See recipes for Gratin on page 19.
* Total weight of all ingredients.
PROCEDURE
Ad-1 Defrost
Steak, Chops
0,2 - 0,8 kg (100 g)
(initial temp -18° C)
(See note on page 18)
• Place the food in a flan dish in the centre of the
turntable.
• When the audible signal sounds, turn the food
over, rearrange and separate. Shield thin parts
and warm spots with small pieces of aluminium
foil.
• After defrosting, wrap in aluminium foil for 10 15 minutes, until thoroughly defrosted.
Ad-2 Defrost
Minced Meat
0,2 - 0,8 kg (100 g)
(initial temp -18° C)
(See note on page 18)
• Place the block of minced meat in a flan dish in
the centre of the turntable.
• When the audible signal sounds, turn the food
over. Remove the defrosted parts if possible.
• After defrosting, cover with aluminium foil and
stand for 5 - 10 minutes, until thoroughly
defrosted.
Ad-3 Defrost
Cake
0,1 - 1,4 kg (100 g)
(initial temp -18° C)
Flat dish
• Remove all packaging from the cake.
• Place directly on the turntable, or on a plate in the
middle of the turntable.
• After defrosting, cut the cake into similar sized
pieces keeping space between each piece and let
stand for 10 - 30 minutes until evenly defrosted.
x9
x10
x11
0,5 - 1,5 kg* (100 g)
(initial temp 20° C)
Gratin dish
17
ENGLISH
AC-8 Cook
Gratin
R-61+62FBST English
22/07/2003
12:48
Page 18
AUTOMATIC CHARTS
BUTTON
AUTO
DEFROST NO.
Ad-4 Defrost
Bread
x12
WEIGHT (Increasing
Unit)/ UTENSILS
0,1 - 1,0 kg (100 g)
(initial temp -18° C)
Flat dish
(Only sliced bread is
recommended for this
programme.)
PROCEDURE
• Distribute in a flan dish in the centre of the turntable.
For 1,0 kg distribute directly on the turntable.
• When the audible signal sounds, turn over, rearrange and remove defrosted slices.
• After defrosting cover in aluminum foil and stand
for 5 - 15 minutes, until thoroughly defrosted.
NOTES: Auto Defrost
1 Steaks and Chops should be frozen in one layer.
2 Minced meat should be frozen in a thin shape.
3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.
RECIPES FOR AUTOMATIC AC-7 & AC-8
GRATINATED FISH FILLET (AC-7)
Fish gratin Italian style
Ingredients
0,6 kg
0,9 kg
260 g
1/2 tbsp
1/2 tbsp
30 g
390 g
520 g
1 tbsp 11/2 tbsp
1 tbsp 11/2 tbsp
45 g
60 g
180 g
270 g
1 tbsp 11/2 tbsp
110 g
165 g
1/2 tbsp 3/4 tbsp
1,2 kg
360 g
2 tbsp
220 g
1 tbsp
fish fillet
lemon juice
anchovy butter
Gouda (grated)
salt and pepper
fresh tomatoes
chopped mixed herbs
Mozarella
basil (chopped)
Preparation
1. Wash and dry the fish and sprinkle with lemon
juice, salt and grease with anchovy butter.
2. Place in a gratin dish.
3. Sprinkle the Gouda over the fish.
4. Wash the tomatoes and remove the stalk-spore.
Cut into slices and place on top of the cheese.
5. Season with salt, pepper and the mixed herbs.
6. Drain the Mozarella, cut into slices and place on
the tomatoes. Sprinkle the basil over the cheese.
7. Place the gratin dish on the turntable and cook
on AUTOMATIC COOK AC-7, “Gratinated
fish fillet”.
8. After cooking let stand for approx. 5 minutes.
18
R-61+62FBST English
22/07/2003
12:48
Page 19
RECIPES FOR AUTOMATIC AC-7 & AC-8
GRATINATED FISH FILLET (AC-7)
Fish esterhazy
Ingredients
0,9 kg
1,2 kg
270 g
120 g
24 g
60 g
10 g
400 g
180 g
36 g
90 g
10 g
540 g
240 g
48 g
120 g
10 g
1 tbsp 11/2 tbsp 2 tbsp
60 g
90 g
120 g
60 g
90 g
120 g
Preparation
1. Put vegetables, butter and the spices into a
casserole dish and mix well. Cook for 2-6
minutes on 100 P depending on weight.
2. Wash the fish, dry and sprinkle with lemon
juice and salt.
3. Mix the crème fraîche with the vegetables and
season again.
4. Put half of the vegetables in a gratin dish. Place
the fish on top and cover with the remaining
vegetables.
5. Spread the Gouda over the top, place on the
turntable and cook on AUTOMATIC COOK
AC-7, “Gratinated Fish Fillet”.
6. After cooking let stand for approx. 5 minutes.
fish fillet
leeks (cut into rings)
onion (finely sliced)
carrot (grated)
butter or margarine
salt, pepper and nutmeg
lemon juice
crème fraîche
Gouda (grated)
GRATIN (AC-8)
Spinach gratin
Ingredients
0,5 kg
1,0 kg
1,5 kg
150 g
300 g
450 g
15 g
30 g
45 g
150 g
35 g
50 g
1
40 g
300 g
75 g
100 g
2
75 g
450
110
150
3
115
g
g
g
g
Preparation
1. Mix together the leaf spinach with the onion
and season with salt, pepper and nutmeg.
2. Grease the gratin dish. Place alternate layers of
potato slices, diced ham and spinach in the
dish. The top layer should be spinach.
3. Mix the eggs with crème fraîche, add salt and
pepper and pour over the vegetables.
4. Cover the gratin with the grated cheese.
5. Place on the turntable and cook on
AUTOMATIC COOK AC-8, “Gratin”.
6. After cooking, let stand for 5-10 minutes.
leaf spinach (defrosted,
drained)
onion (finely chopped)
salt, pepper, nutmeg
boiled potatoes (sliced)
cooked ham (diced)
crème fraîche
eggs
grated cheese
GRATIN (AC-8)
Potato-courgette-gratin
Ingredients
0,5 kg
1,0 kg
1,5 kg
200 g
115 g
75 g
1
1/2
400 g
230 g
150 g
2
1
600 g
345 g
225 g
3
11/2
40 g
75 g
115 g
Preparation
1. Grease the gratin dish and place alternate
layers of potato slices and courgette in the dish.
2. Mix the eggs with crème fraîche, season with
salt, pepper and garlic and pour over the
vegetables.
3. Cover the gratin dish with the grated Gouda
cheese.
4. Finally sprinkle the gratin with sunflower kernel.
5. Place on the turntable and cook on
AUTOMATIC COOK AC-8, “Gratin”.
6. After cooking, let stand for 5-10 minutes.
boiled potatoes (sliced)
courgette (finely sliced)
crème fraîche
eggs
clove of garlic (crushed)
salt, pepper
grated Gouda cheese
sunflower kernel
19
ENGLISH
0,6 kg
R-61+62FBST English
22/07/2003
12:48
Page 20
CARE AND CLEANING
Caution
Do not use commercial oven cleaners, abrasive
harsh cleaners or scouring pads on any part of
your microwave oven.
Oven exterior
The outside of your oven can be easily cleaned
with mild soap and water. Make sure that the
soap is wiped off with a moist cloth, and dry the
exterior with a soft towel.
Control panel
Open the door before cleaning to de-activate the
control panel. Care should be taken in cleaning
the control panel. Using a cloth dampened with
water only, gently wipe the panel until it becomes
clean. Avoid using excessive amounts of water.
Do not use any sort of chemical or abrasive
cleaner.
Oven Interior
1. For cleaning, wipe any spatters or spills with a soft
damp cloth or sponge after each use while the
oven is still warm. For heavier spills, use mild soap
and wipe several times with a damp cloth until all
residues are removed.
2. Make sure that mild soap or water do not
penetrate the small vents in the walls which may
cause damage to the oven.
3. Do not use spray type cleaners on the oven interior.
4. Heat up your oven regularly by using the grill,
refer to note 2 on page 10. Remaining food or fat
splashed can cause smoke or a bad smell.
Turntable and Roller stay
Remove the turntable and roller stay from the oven.
Wash the turntable and roller stay in mild soapy
water. Dry with a soft cloth. Both the turntable and
the roller stay are dishwasher safe.
Door
To remove all trace of dirt, regularly clean both
sides of the door, the door seals and surfaces with
a soft, damp cloth.
Rack
This should be washed in a mild washing up liquid
solution and dried. The rack is dishwasher safe.
SERVICE CALL CHECK
Please check the following before calling for service.
1. Power Supply
Check the power plug is properly connected to a suitable wall outlet.
Check the line fuse/circuit breaker is functioning properly.
2. When the door is opened, does the oven lamp light?
YES
3. Place a cup of water (approx. 150 ml) in the oven and close the door securely.
Programme the oven for one minute on 100 P power and start the oven.
Does the oven lamp come on?
YES
Does the turntable rotate? NOTE: The turntable turns in either direction. YES
Does the ventilation work? (You will hear the fan sound.)
YES
After 1 minute does the signal sound?
YES
Does cooking in progress indicator go off?
YES
Is the cup with water warm after the above operation?
YES
4. Programme the grill for three minutes and start the oven.
After 3 minutes does the grill heating element become red?
YES
NO
NO
NO
NO
NO
NO
NO
NO
If “NO” is the answer to any of the above questions, call your dealer or an authorised SHARP Service Agent
and report the results of your check.
NOTE: If you cook the food over the standard time
with only the same cooking mode, the power of the
oven will lower automatically to avoid overheating.
(The microwave power level will be reduced or the
grill heating element will begin to light on and off).
Cooking Mode
Microwave (100 P)
Grill
Dual Grill
20
Standard time
20 minutes
10 minutes
Grill - 10 minutes
R-61+62FBST English
22/07/2003
12:48
Page 21
WHAT ARE MICROWAVES?
Microwaves are generated in the microwave oven by a magnetron and cause the water molecules in the
food to oscillate. Heat is generated by the friction which is caused, with the result that the food is thawed,
heated or cooked.
SUITABLE OVENWARE, TIPS AND ADVICE
GLASS AND CERAMIC GLASS
string and pierce it several times with a fork. Non
heat-resistant food wraps are not recommended for
use in a microwave oven.
Heat-resistant glass utensils are very
suitable. The cooking process can
be observed from all sides. They
must not, however, contain any
metal (e.g. lead crystal), nor have a
metallic overlay (e.g. gold edge,
cobalt blue finish).
BROWNING DISH
A special microwave dish made from ceramic glass
with a metal alloy base, which allows food to be
browned. When using the browning dish a suitable
insulator, e.g. a porcelain plate, must be placed
between the turntable and the browning dish. Be
careful to adhere exactly to the pre-heating time given
in the manufacturer's instructions. Excessive preheating can damage the turntable and the turntable
stand or can trigger the safety-device which will
switch off the oven.
CERAMICS
Generally very suitable. Ceramics must be glazed,
since with unglazed ceramics moisture can get into
the ceramic. Moisture causes the material to heat
up and may make it shatter. If you are not certain
whether your utensil is suitable for the microwave,
carry out the utensil suitability test. (See page 22).
Generally speaking, metal should
not be used, since microwaves do
not pass through metal and therefore cannot reach
the food. There are, however, exceptions: small
strips of aluminium foil may be used to cover
certain parts of the food, so that these do not thaw
too quickly or begin to cook (e.g.
chicken wings).Small metal skewers
and aluminium containers (e.g. of
readycooked meals) can be used.
They must, however, be small in relation to the
food, e.g. aluminium containers must be at least
2/ to 3/ filled with food. It is recommended that
3
4
you transfer the food into a dish suitable for use in
the microwave. When using aluminium containers
or other metal utensils there must be a gap of
approx. 2 cms between them and the walls of the
cooking area, other wise the walls could be
damaged by possible arcing.
Plastic or paper containers which
are designed for microwaves and
which can withstand heat are
suitable for defrosting, heating and
cooking. Please follow manufacturers’ instructions.
KITCHEN PAPER
can be used to absorb any moisture which occurs
in shor t heating methods, e.g. of bread or
products in bread crumbs. Insert the paper
between the food and the revolving plate. The
surface of the food will stay crispy and dry.
Covering greasy food with kitchen paper will
catch splashes.
MICROWAVE FOIL
This, or heat-resistant foil, is very suitable for
covering or wrapping. Please follow the
manufacturer's recommendations.
ROASTING BAGS
Can be used in a microwave oven. Metal clips are
not suitable for fastening them since the roasting
bag foil might melt. Fasten the roasting bag with
21
ENGLISH
METAL
PLASTIC AND PAPER CONTAINERS
R-61+62FBST English
22/07/2003
12:48
Page 22
SUITABLE OVENWARE, TIPS AND ADVICE
NO UTENSIL SHOULD HAVE A METAL
COOKING TIMES
overlay, or metal parts such as screws, bands or handles..
All the times given in this cooker y book are
guidelines, which can be varied according to the
initial temperature, weight and condition of the
food (water or fat content etc.).
UTENSIL SUITABILITY TEST
If you are not sure whether your utensil is suitable
for use in your microwave oven,
carry out the following test: Place the
utensil into the oven. Place a glass
container filled with 150 ml of water
on or next to the utensil. Switch on the oven at
100 P power for 1 to 2 minutes. If the utensil stays
cool or just warm to the touch, it is suitable. Do not
use this test on a plastic utensil. It could melt.
USING A FOOD THERMOMETER TO
DETERMINE COOKING TIME
Once cooked, every drink and every foodstuff has
a certain internal temperature at which the
cooking process can be switched off and the food
will be cooked. The internal temperature can be
ascertained with a food thermometer. The most
important temperatures are specified in the
temperature table.
GRILL FUNCTION
You can use any heat-resistant container for the
roasting/grilling function which is suitable for
conventional roasting methods, e.g. china,
ceramic, glass and metal containers.
In microwave cooking which requires the dish to
be roasted or grilled, or when using the combined
function, the containers must be suitable for
microwaves and heat-resistant. Suitable containers
are, for example, heat-resistant glass and ceramic
containers.
Drink / Food
Heating drinks
(Coffee, Water, Tea, etc.)
Heating milk
Heating soup
Heating stew
Poultry
Lamb
Pink
Well done
Roast beef
Rare
Medium
Well done
Pork, Veal
BEFORE YOU START...
To make it as easy as possible to use the
microwave oven we have put together a few hints
and tips for you. Only switch on the oven when the
food is already inside.
SETTING THE COOKING TIME
Defrosting, re-heating and cooking times are
generally much shorter than in a conventional
oven or hob. So you will need to consult this book
for the recommended cooking times. It is better to
set shorter rather than longer cooking times.
Always test the food after the cooking time has
elapsed. It is better then to continue cooking it for
a little longer, than to have overcooked food.
Internal
temperature
once cooked
Internal temp.
after 10 - 15 mins
standing time
65-75o C
60-65o
75-80o
75-80o
80-85o
C
C
C
C
85-90o C
70o C
75-80o C
70-75o C
80-85o C
50-55o
60-65o
75-80o
80-85o
55-60o
65-70o
80-85o
80-85o
C
C
C
C
C
C
C
C
ADDITION OF WATER
Vegetables and other foods with a high water content
can be cooked in their own juice or with the addition
of a little water. This ensures that many vitamins and
minerals are preserved.
INITIAL TEMPERATURES
FOOD IN SKINS OR SHELLS
Thawing, heating and cooking times are dependent
upon the initial temperature of the food. Deep-frozen
food and food stored in a refrigerator, for example,
requires longer than food which has been stored at
room temperature. For heating and cooking, normal
storage temperatures are assumed (refrigerator
temperature approx. 5° C, room temperature
approx. 20° C). For thawing the temperature of the
deep freeze is assumed to be -18° C.
Foods such as sausages, chickens, chicken legs,
baked potatoes, tomatoes, apples, egg yolks or such
like should be pricked or pierced with a fork or small
wooden skewer. This will enable the steam which
forms to dissipate without splitting the skin or shell.
22
R-61+62FBST English
22/07/2003
12:48
Page 23
TIPS AND ADVICE
FATTY FOODS
COVERING
Fatty meat and layers of fat cook better than lean
portions of meat. Before cooking, cover the fatty
portions with a piece of aluminium foil or place the
food with the fat side down.
Covering the food retains the moisture within it
and shortens the cooking time. Use
a lid, microwave foil or a cover.
Foods which are to be crispy, e.g.
roasts or chickens, should not be
covered. As a general rule, whatever would be
covered in a conventional oven should also be
covered in a microwave oven. Whatever would be
uncovered in an ordinary oven can also be left
uncovered in a microwave oven.
BLANCHING VEGETABLES
Before freezing vegetables, they should be
blanched. This preserves the quality and flavour
at their best. Method: wash and chop the
vegetables. Put 250 g of vegetables in a dish with
275 ml water and cover. Heat for 3-5 minutes.
After blanching, immerse immediately in cold
water to prevent further cooking and then allow to
drain. Pack vegetables in an airtight container and
freeze.
IRREGULAR SHAPED FOOD
Place the thicker, more compacted end of the food
pointing towards the outside. Place
vegetables (such as broccoli) with
the stalks pointing outward.
PRESERVING FRUIT AND VEGETABLES
Using the microwave for preserving is quick and
easy. There are preser ving jars,
rubber vacuum seals and suitable
seals made of plastic available
specially made for microwaves.
The manufacturers will supply precise instructions
for use.
STIRRING
LARGE AND SMALL QUANTITIES
Place a number of individual portions, such as
small pudding moulds, cups or potatoes in their
jackets, in a circle on the turntable. Keep the
portions at a distance from each other so that the
microwave energy can reach the food from all
sides.
Stirring the food is necessar y, since the
microwaves begin by heating the
outer areas. The temperature is
thereby equalised and the food
heats up evenly.
ARRANGEMENT OF FOOD
Microwave times are directly dependent upon the
amount of food which you would like to thaw, heat
or cook. This means that small portions cook more
quickly than larger ones. As a rule of thumb:
TWICE THE AMOUNT = ALMOST TWICE THE TIME
HALF THE AMOUNT = HALF THE TIME
TURNING
Medium-sized items, such as hamburgers and
steaks, should be turned over once during
cooking, in order to shorten the cooking process.
Large items, such as roasts and chickens, must be
turned, since the upper side receives more
microwave energy and could dry out if not turned.
DEEP AND SHALLOW CONTAINERS
Both containers have the same capacity, but the
cooking time is longer for the deeper
one. You should therefore choose as
flat a container as possible with a
large surface area. Only use deep
containers for dishes where there is a danger of
overcooking, e.g. for noodles, rice, milk etc..
Keeping to the standing time is one of the most
important rules with microwaves.
Almost all foods, which are thawed,
heated or cooked in the microwave,
require a certain amount of time to
stand, during which temperature equalisation takes
place and the moisture in the food is evenly
distributed.
ROUND AND OVAL CONTAINERS
Food cooks more evenly in round or oval
containers than in containers with corners, since
the microwave energy concentrates in the corners
and the food in these areas could become
overcooked.
23
ENGLISH
STANDING TIME
R-61+62FBST English
22/07/2003
12:48
Page 24
HEATING
Details for this can be found in the table: Heating
food and drink (see page 26).
● Ready-prepared meals in aluminium containers
should be removed from the aluminium
container and heated on a plate or in a dish..
● Remove the lids from firmly closed containers.
● Food should be covered with microwave foil, a
plate or cover (obtainable from stores), so that
the surface does not dry out. Drinks need not be
covered.
● When boiling liquids such as water, coffee, tea
or milk, place a glass stirrer in the container.
● If possible, stir large quantities from time to time, to
ensure that the temperature is evenly distributed.
● The times are for food at a room temperature of
20° C. The heating time for food stored in a
refrigerator should be increased slightly.
● After heating allow the food to stand for 1-2
minutes, so that the temperature inside the food can
be evenly distributed (standing time).
● The times given are guidelines which can be varied
according to the initial temperature, weight, water
content, fat content or the result which you wish to
achieve.
DEROSTING
Details for this can be found in the table:
Defrosting (see page 27). Your microwave is ideal
for thawing. Thawing times are usually
considerably shorter than in traditional methods.
Here are a few tips. Take the frozen item out of its
packaging and place on a plate for thawing.
TURNING/STIRRING
BOXES AND CONTAINERS
thaw more quickly and evenly than larger ones.
We recommend that you freeze portions which are
as small as possible. By so doing you will be able
to prepare whole menus quickly and easily.
Boxes and containers suitable for microwaves are
particularly good for thawing and heating food, since
they can withstand temperatures in a deep freeze
(down to approx. -40° C) as well as being heatresistant (up to approx. 220° C). You can therefore
use the same container to freeze, thaw, heat and even
cook the food, without having to transfer it.
COVERING
Cover thin parts with small strips of
aluminium foil before thawing.
Thawed or warm parts should
likewise be covered with aluminium
strips during thawing. This stops the thin parts
becoming too hot while thicker parts are still frozen.
CORRECT SETTING
It is better to choose a setting which is too low
rather than one which is too high. By so doing you
will ensure that the food thaws evenly. If the
microwave setting is too high, the surface of the
food will already have begun to cook while the
inside is still frozen.
24
Almost all foods have to be turned or
stirred from time to time. As early as
possible, separate parts which are
stuck together and rearrange them.
SMALL AMOUNTS...
FOODS REQUIRING CAREFUL HANDLING,
Foods such as gateaux, cream, cheese and bread
should only be partially thawed and then left to
thaw completely at room temperature. By so doing
you will avoid the outer areas becoming too hot
while the inside is still frozen.
STANDING TIME
This is particularly important after thawing food, as
the thawing process continues during this period.
In the thawing table you will find the standing
times for various foods. Thick, dense foods require
a longer standing time than thinner foods or food
of a porous nature. If the food has not thawed
sufficiently, you may continue thawing it in the
microwave oven or lengthen the standing time
accordingly. At the end of the standing time you
should process the food as soon as possible and
not re-freeze it.
R-61+62FBST English
22/07/2003
12:48
Page 25
COOKING FRESH VEGETABLES
Details for this can be found in the table: Cooking
fresh vegetables (see page 28).
● When buying vegetables try to ensure that, as
far as possible, they are of similar size. This is
particularly important when you want to cook
the vegetables whole (e.g. boiled potatoes).
● Wash the vegetables before preparing them,
clean them and only then weigh the required
quantity for the recipe and chop them up.
● Season them as you would normally, but as a
rule only add salt after cooking.
● Add about 5 tbsps of water for 500 g of
vegetables. Vegetables which are high in fibre
require a little more water. You will find
information about this in the table.
● Vegetables are usually cooked in a dish with a
lid. Those with a high moisture content, e.g.
onions or boiled potatoes, can be cooked in
microwave foil without adding water.
● After half the cooking time has elapsed
vegetables should be stirred or turned over.
● After cooking allow the vegetables to stand for
approx. 2 minutes, so that the temperature
disperses evenly (standing time).
● The cooking times given are guidelines and
depend upon the weight, initial temperature and
condition of the type of vegetable in question.
The fresher the vegetables, the shorter the
cooking times.
COOKING GRILLING AND BROWNING
Details for this can be found in the table: Cooking,
grilling and browning (see page 29).
● When buying food items, try to ensure that, as far
as possible, they are of similar size. This will
ensure that they are cooked properly.
● Before preparation wash meat, fish and poultry
thoroughly under cold running water and pat them
dry with kitchen paper. Then continue as normal.
● Beef should be well hung and have little gristle.
● Even though the pieces may be of a similar size,
cooking results may vary. This is due, amongst
other things, to the kind of food, variations in the
fat and moisture content as well as the temperature
before cooking.
● Turn large pieces of meat, fish or poultry half way
through the cooking time, so that they are cooked
evenly from all sides.
● After cooking cover roasts with aluminium foil and
allow them to stand for approx. 10 minutes
(standing time). During this period the roast carries
on cooking and the liquid is evenly distributed, so
that when it is carved a minimum amount of juice
is lost.
Deep-frozen dishes can be thawed and cooked at
the same time in one process in your microwave.
You will find some examples in the table. Do take
note, however, of the general advice given on
"heating" and "thawing" food.
25
Please refer to the manufacturer's instructions on
the packaging when preparing deep- frozen
dishes. These usually contain precise cooking times
and offer advice on preparation.
ENGLISH
DEFROSTING AND COOKING
R-61+62FBST English
22/07/2003
12:48
Page 26
TABLES
TABLE : HEATING FOOD AND DRINK
Quantity Setting
Food/Drink
Coffee,
Milk,
Water,
1 cup
1 cup
1 cup
6 cups
1 dish
One-plate meal
(Vegetables, Meat
and side dishes)
Stew
Soup, clear
Cream soup
Vegetables
Side dishes
1
Meat, 1 slice
Fish fillet
Sausages, 2 pieces
Cake, 1 slice
Baby food, 1 jar
Melting Margarine
1
or Butter
Melting chocolate
Dissolving 6 sheets of
gelatine
Cake glaze for 1/4 l
liquid
1
Power
Time
Method
-g-
-Level-
150
150
150
900
1000
400
100
100
100
100
100
100
P approx. 1
P approx. 1
P
11/2 -2
P
10-12
P 111/2-13
P
3-6
Do not cover
Do not cover
Do not cover, bring to the boil
Do not cover, bring to the boil
Cover, bring to the boil
Sprinkle sauce with water, cover, stir half
way through cooking time
200
200
200
200
500
200
500
200
200
180
150
190
100
100
100
100
100
100
100
100
100
100
50
50
P 11/2 -21/2
P
11/2-2
1
P
1 /2-21/2
P
2-21/2
P
4-5
P
2-21/2
P
4-41/2
P
3-4
P
2-3
P approx. 2
1
P
/2
P approx. 1
Cover, stir after heating
Cover, stir after heating
Cover, stir after heating
Add water if necessary, cover, stir half
way through cooking time
Sprinkle with a little water, cover, stir half
way through cooking time
Sprinkle with a little sauce, cover
Cover
Prick skin several times
Place on a plate
Remove lid, stir well after heating
Check the temperature
-min-
50
100 P
/2-1
100
10
50 P
50 P
2-3
1
/2
10
50 P
5-6
1
Stir during cooking
Soak in water, squeeze out well and put in
soup bowl, stir during cooking
Stir with sugar and 250ml liquid, cover and,
stir well during and after cooking
from chilled
TABLE : COOKING AND DEFROSTING
Food
(Frozen)
Fish fillet
Trout, 1 piece
One-plate meal
Fresh spinach
Broccoli
Peas
Kohlrabi
Mixed veg.
Brussel sprouts
Red cabbage
Quantity Setting
Power
Time Adding water Method
-g-
-Level-
-min-
300
250
400
300
300
300
300
500
300
450
100
100
100
100
100
100
100
100
100
100
10-12
5-7
9-11
6-8
7-9
7-9
7-9
11-13
7-9
10-12
P
P
P
P
P
P
P
P
P
P
Standing Time
-min-
-Tbsp-
3-5
3-5
3-5
3-5
3-5
3-5
26
Tbsp
Tbsp
Tbsp
Tbsp
Tbsp
Tbsp
Cover
Cover
Cover,
Cover,
Cover,
Cover,
Cover,
Cover,
Cover,
Cover,
stir
stir
stir
stir
stir
stir
stir
stir
after 6 minutes
once or twice during cooking
halfway through time
halfway through time
halfway through time
halfway through time
halfway through time
halfway through time
1-2
1-2
2
2
2
2
2
2
2
2
R-61+62FBST English
22/07/2003
12:48
Page 27
TABLES
TABLE : DEFROSTING
Food
Quantity Setting Power
-g-
-Level-
Time
-min-
Standing time
Method
-min-
Meat for roasting
(e.g. Pork, Beef,
Lamb, Veal)
Steaks, Cutlets,
Liver
Goulash
Sausages, 8
4
Duck/Turkey
1500
1000
500
200
10
10
10
30
P
P
P
P
58-64
42-48
19-23
4-5
Place on an upturned plate, turn over
halfway through defrosting
500
600
300
1500
30
30
30
10
P
P
P
P
8-12
6-9
4-5
48-52
Chicken
1200
10 P
39-43
1000
10 P
33-37
Stir halfway through defrosting
Place next to each other, turn over half
way through defrosting
Place on an upturned plate, turn over
halfway through defrosting
Place on an upturned plate, turn over
halfway through defrosting
Place on an upturned plate, turn over
halfway through defrosting
Turn over halfway through defrosting
Turn over halfway through defrosting
Turn over halfway through defrosting
Turn over halfway through defrosting
and remove defrosted parts
Only begin to defrost
Place slices next to each other,
only begin to defrost
Chicken legs
Fish in pieces
Fish fillet
Crab
200
800
400
300
30
30
30
30
P
P
P
P
4-5
9-12
7-10
6-8
Bread rolls, 2
80
Coarse wholemeal bread
250
in slices
Slices of Toast bread
Mixed flour bread, whole loaf 500
White bread, whole loaf
Cake, 1 slice
150
Cream cake, 1 slice
Whole cake, Ø 25 cm
30 P approx. 1
30 P
2-4
30 P
6-8
10 P
10 P
10 P
2-5
3-4
18-20
Cream
200
30 P
2+2
Butter
Fruit e.g. strawberries
raspberries, cherries, plums
250
250
30 P
30 P
2-4
4-5
Turn over halfway through defrosting
30-90
30-90
30-90
10-15
15-30
5-10
5-10
30-90
30-90
30-90
10-15
10-15
5-10
5
5
Turn over halfway through defrosting
15
(centre will still be frozen)
Place on a plate
5
Place on a plate
10
Place on a plate. When half defrosted,
30-60
cut in to slices and leave until cake is
fully defrosted
Remove lid. When half defrosted, put in
5-10
a dish and allow to finish defrosting
Only begin to defrost
15
Place next to each other, spread out evenly
5
Turn over halfway through defrosting
The times shown in the table are guidelines which may vary according to freezing temperature, quality
and weight of the foodstuffs.
tbsp = tablespoon
tsp = teaspoon
Cup = cupful
kg = kilogram
g = gram
l = litre
ml = millilitre
cm = centimetre
DFC = dry fat content
DF = deep frozen
27
min = minutes
sec = seconds
dm = diameter
app. = approximate
sach. = sachet
ENGLISH
ABBREVIATIONS USED
R-61+62FBST English
22/07/2003
12:48
Page 28
TABLES
TABLE : COOKING FRESH VEGETABLES
Vegetable
Weight Setting Power Time Hints
-g-Level- -Min-
Added Water
tbsps/ml-
Artichokes
300
100 P
6-8
remove the stalk, cover
Leaf Spinach
300
100 P
5-7
wash, dry well, cover, stir once or twice during cooking
3-4 tbsp
Cauliflower
800
100 P 15-17 1 whole head, cover, divide into florets
5-6 tbsp
4-5 tbsp
-
500
100 P 10-12 stir during cooking
Broccoli
500
100 P
9-11
divide into florets, cover, stir occasionally during cooking 4-5 tbsp
Mushrooms
500
100 P
8-10
whole heads, cover, stir occasionally during cooking
-
Chinese leaves
300
100 P
9-11
cut into strips, cover, stir occasionally during cooking
4-5 tbsp
Peas
500
100 P
9-11
cover, stir occasionally during cooking
4-5 tbsp
Fennel
500
100 P
9-11
cut into quarters, cover, stir occasionally during cooking 4-5 tbsp
Onions
250
100 P
5-7
Carrots
500
100 P 10-12 cut into rings, cover, stir occasionally during cooking
4-5 tbsp
Green peppers
500
100 P
4-5 tbsp
7-9
whole, cook in microwave foil
cut into strips, stir once or twice during cooking
-
Jacket potatoes
500
100 P
9-11
cover, stir occasionally during cooking
4-5 tbsp
Leeks
500
100 P
9-11
cut into rings, cover, stir occasionally during cooking
4-5 tbsp
Red cabbage
500
100 P 15-17 cut into strips, stir once or twice during cooking
50 ml
Brussels sprouts
500
100 P
9-11
whole sprouts, cover, stir occasionally during cooking
50 ml
Boiled potatoes
(salted)
500
100 P
9-11
cut into large pieces of a similar size, add a little salt,
cover, stir occasionally during cooking
Celery
500
100 P
9-11
dice finely, cover, stir occasionally during cooking
White cabbage
500
100 P 15-17 cut into strips, cover, stir occasionally during cooking
Courgettes
500
100 P
9-11
slice, cover, stir occasionally during cooking
28
150 ml
50 ml
50 ml
4-5 tbsp
R-61+62FBST English
22/07/2003
12:48
Page 29
TABLES
TABLE : COOKING, GRILLING AND BROWNING
Quantity Setting Power Time
-g-
Roasts
(Pork,Veal, Lamb)
500
1000
1500
Roast beef (medium) 1000
1500
Chicken
1200
Chicken legs
200
Steaks
2 medium pieces
To brown dishes
etc.
Croque monsieur,
1 slice
400
Method
Standing time
-Level-
-min-
100
50
70
50
100
50
70
50
100
50
70
50
70
50
70
50
70
50
70
50
100
50
100
50
50
6-8
3-5*
4-7
2-4
13-16
6-8*
10-12
3-5
24-26
9-11*
14-16
5-7
7-10
7-8*
4-5
5-7
8-10
8-10*
8-10
3-5
8-11
5-7*
8-11
4-5
5-6
1-2*
6-8
13-15*
8-12
5-7
Season to taste, place in shallow dish, place on
revolving plate, turn over after *
5-10
Season to taste, place fatty side down in shallow
dish, place on revolving plate, turn over after *
10
Season to taste, place breast side down in shallow
dish, place on revolving plate, turn over after *
3
Season to taste, place skin downwards on grill, turn
over after *
3
Place on rack, turn over after *, season after grilling
2
Place dish on the rack
10
6-9
Toast bread, spread with butter, lay 1 slice of cooked 1
ham, 1 slice of pineapple and 1 slice of processed
cheese on top and grill
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
-min-
ENGLISH
Food
29
R-61+62FBST English
22/07/2003
12:48
Page 30
RECIPES
ADAPTING RECIPES FOR THE
MICROWAVE OVEN
oil is sufficient to flavour food. For this reason your
microwave is excellent for preparing low-fat foods as
part of a diet.
If you would like to adapt your favourite recipes for the
microwave, you should take note of the following:
Shorten cooking times by a third to a half. Follow the
example of the recipes in this cookery book. Foods
which have a high moisture content such as meat, fish,
poultry, vegetables, fruit, stews and soups can be
prepared in your microwave without any difficulty.
Foods which have little moisture, such as platters of
food, should have the surface moistened prior to
heating or cooking.
The amount of liquid to be added to raw foods, which
are to be braised, should be reduced to about two
thirds of the quantity in the original recipe.
If necessary, add more liquid during cooking.
The amount of fat to be added can be reduced
considerably. A small amount of butter, margarine or
HOW TO USE THE RECIPES
● All the recipes in this cooker y book are
calculated on the basis of 4 servings - unless
otherwise stated.
● Recommendations relating to suitable utensils
and the total cooking times are given at the
beginning of every recipe.
● As a rule the quantities shown are assumed to
be wholly consumable, unless specifically
indicated otherwise.
● When eggs are given in the recipes they are
assumed to have weight of approx. 55 g
(medium).
SOUPS AND STARTERS
Procedure
1. Peel the soft, ripe avocados, remove stone, cut
into small pieces and puree with a mixer or a
mixing attachment on a hand mixer. Reserve two
thin slivers per portion for decoration and sprinkle
with lemon juice.
2. Put the meat stock, avocados and the cream in a
dish, season with salt and pepper and cook with
lid on. Stir once during cooking.
10-12 min.
100 P
3. Mix soup until creamy and decorate with the
remaining avocado slivers. Allow to stand for 5
minutes after cooking.
Spain
CREAM OF AVOCADO SOUP
Sopa de aguacates
Total cooking time: approx. 10-12 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
3
avocados (600 g of flesh)
a little lemon juice
700 ml meat stock
70 ml cream
salt
pepper
30
R-61+62FBST English
22/07/2003
12:48
Page 31
SOUPS AND STARTERS
Switzerland
Procedure
1. Put the butter and diced onion in the dish and
steam with the lid on the dish.
approx. 1-2 min.
100 P
2. Add the vegetables to the dish. Then add the
bones, the strips of bacon and the barley and fill
with the meat stock. Season with pepper and
cook with the lid on.
1. 17-19 min.
100 P
2. 17-19 min.
50 P
3. Chop the sausages into small pieces and heat
them for 5 minutes in the dish.
4. After cooking, let the soup stand for 5 minutes.
Take the bones out of the soup before serving.
BARLEY SOUP
Bündner Gerstensuppe
Total cooking time: approx. 35-40 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
2 tbsp butter or margarine (20 g)
1
onion (50 g), finely chopped
1-2
carrots (130 g), sliced
15 g
celery, diced
1
leek (130 g), in rings
3
white cabbage leaves (100 g) in strips
200 g veal bones
50 g
streaky bacon, in strips
50 g
barley grains
700 ml meat stock
pepper
4
Wiener sausages (300 g)
MUSHROOM SOUP
Champignonsoep
Total cooking time: approx. 13-17 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
200 g mushrooms, sliced
1
onion (50 g), finely chopped
300 ml meat stock
300 ml cream
21/2 tbsp plain flour (25 g)
21/2 tbsp butter or margarine (25 g)
salt and pepper
1
egg yolk
150 g crème fraiche
Soup insert
Procedure
1. Whisk all the ingredients, pour them into the cup
and heat until they curdle.
3-5 min.
30 P
2. Turn out the egg thickening out and allow to cool.
Cut into small cubes and add to the soup
SOUP THICKENER with EGG
for half a litre of soup
Total cooking time: approx. 3-5 minutes
Utensils: Coffee cup (150 ml capacity)
Ingredients
1
egg
4 tbsp Milk or cream (50 ml)
1
pinch salt
1
pinch nutmeg
31
ENGLISH
Procedure
1. Put the vegetables with the meat stock in the dish
and cook with the lid on.
8-9 min.
100 P
2. Puree all the ingredients in a food processor.
Add the cream.
3. Rub the flour and butter into a dough and stir into the
mushroom soup until smooth. Season with salt and
pepper, cover and cook. Stir again after cooking.
4-6 min.
100 P
4. Mix the egg yolk with the crème fraiche, stir into
the soup little by little. Heat the whole mixture
again for a short time, but do not allow it to boil!
1-2 min.
100 P
Allow the soup to stand for approximately 5
minutes once cooked.
Netherlands
R-61+62FBST English
22/07/2003
12:48
Page 32
SOUPS AND STARTERS
Germany
Procedure
1. Toast the bread and spread with butter.
2. Cut the Camembert into slices and arrange on
top of the toast. Put the Cranberry jelly in the
middle of the cheese and sprinkle with Cayenne
pepper.
3. Place the toast on a plate and heat.
CAMEMBERT TOAST
Camemberttoast
1
1
Total cooking time: approx. 1 /2-2 /2 minutes
Utensils: Flat dish
Ingredients
4
slices of bread for toasting (80 g)
2 tbsp butter or margarine (20 g)
150 g Camembert
4 tsp
Cranberry jelly (40 g)
Cayenne pepper
1
/
2
approx 1
1
/
2
-2
min.
100 P
Tip: You can vary this recipe according to your
taste. For example, you can use fresh
mushrooms and grated cheese or cooked ham,
asparagus and Emmental cheese.
MEAT, FISH AND POULTRY
France
Procedure
1. Wash the tuna, pat dry and sprinkle with lemon
juice. Allow the fish to stand for approximately
15 minutes, then pat dry again and add salt.
2. Spread oil on the bottom of the dish and lay the
tuna in it. Arrange the vegetables on top of the
fish. Add the white wine, the clove of garlic and
the bouquet garni and season. Cover the dish
and cook.
21-23 min.
70 P
Allow the fish to stand for approximately 2
minutes after cooking. Remove the bouquet garni
and the clove of garlic before serving.
FRESH TUNA WITH VEGETABLES
Thon frais braisé aux tomates et aux poivrons
Total cooking time: approx. 21-23 minutes
Utensils: Shallow oval gratin dish with lid
(approx. 26 cm diameter)
Ingredients
500 g fresh tuna, in slices
2 tbsp lemon juice
salt
1 tsp
vegetable oil to grease the dish
1/2
green pepper (125 g), cut into strips
2
onions (125 g), finely chopped
1
carrot (50 g), sliced
1-2
tomatoes (125 g), diced
40 ml white wine
1
clove of garlic
Bouquet garni
Salt and pepper
Tip: A bouquet garni is made of:
a sprig of parsley, a bunch of herbs and
vegetables for making soup , lovage, thyme
and a few bay leaves
32
R-61+62FBST English
22/07/2003
12:48
Page 33
MEAT, FISH AND POULTRY
Spain
Champinones rellenos al romero
Total cooking time: approx. 15-21 minutes
Utensils: Bowl with lid (1 Iitre capacity)
Shallow round dish
(approx. 22 cm diameter)
Ingredients
8
large mushrooms (approx. 225 g), whole
2 tbsp butter or margarine (20 g)
1
onion (50 g), finely chopped
50 g
bacon, finely diced
black pepper, ground
fresh rosemary, bruised
125 ml dry white wine
125 ml cream
2 tbsp flour (20 g)
Procedure
1. Put the water, oil and salt in the dish and bring to
the boil with the lid on.
3-4 min.
100 P
2. Break the macaroni into pieces, add to the dish,
stir and allow to swell.
8-10 min.
30 P
Drain the macaroni and allow to cool.
3. Mix the tomatoes with the onions and season
well. Grease the gratin dish. Put the macaroni in
it and pour the tomato sauce over it. Arrange the
courgette slices on the top.
4. Beat the sour cream with the eggs and pour over
the mixture in the dish. Sprinkle the grated cheese
over the top.
AUTOCOOK AC-8 or
25-28 min.
100 P
5-7 min.
50 P
Allow the dish to stand for 5-10 minutes after
cooking.
Germany
COURGETTE AND MACARONI BAKE
Zucchini-Nudel-Auflauf
Total cooking time: approx. 41-49 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Gratin dish (approx. 26cm diameter)
Ingredients
500 ml water
1/2 tsp
oil
80 g
macaroni
400 g tinned tomatoes, chopped
3
onions (150 g), finely chopped
Basil, thyme, salt, pepper
1 tbsp oil to grease the dish
450 g courgettes, sliced
150 g sour cream
2
eggs
100 g grated cheddar cheese
33
ENGLISH
Procedure
1. Remove the stalks from the mushrooms and chop
the stalks into small pieces.
2. Spread the butter on the bottom of the dish. Add
the onions, the diced bacon and the mushroom
stalks. Season with pepper and rosemary, cover
and cook.
4-6 min.
100 P
Leave to cool.
3. Heat 100 ml of the wine and cream in the other
dish with its lid on.
2-3 min.
100 P
4. Mix the remaining wine with the flour, stir into the
hot liquid and cook with the lid on. Stir once
during cooking.
1-2 min.
100 P
5. Fill the mushrooms with the bacon mixture, place
in the sauce and cook on the rack.
2-3 min.
100 P
6-7 min.
50 P
Allow the mushrooms to stand for approximately
2 minutes once cooked.
MUSHROOM WITH ROSEMARY
R-61+62FBST English
22/07/2003
12:48
Page 34
MEAT, FISH AND POULTRY
Austria
Procedure
1. Wash the chicken, pat it dry and season the
cavity with salt, rosemary and marjoram.
2. To make the filling, soak the bread roll for
approximately 10 minutes in cold water, and then
squeeze out excess water. Mix butter and egg
yolk with salt, parsley, nutmeg, and stuff the
chicken with the mixture. Sew the opening with
cotton or butcher’s thread.
3. Heat the butter.
approx. 1 min.
100 P
Mix the paprika and salt with the butter and
smear it on the chicken.
4. Cook the chicken in the greased quiche dish (do
not cover).
1. 11-13 min.
100 P
2. 5-7 min.
50 P
Turn the chicken over
3. 11-13 min.
100 P
4. 4-5 min.
50 P
Allow the stuffed chicken to stand for
approximately 3 minutes after cooking.
STUFFED ROAST CHICKEN
Gefülltes Brathähnchen
Stuffed roast chicken for two servings
Total cooking time: approx. 32-39 minutes
Utensils: Quiche dish
Thread
Ingredients
1
chicken (1000 g)
Salt, bruised (fresh) rosemary, bruised
marjoram
1
stale bread roll (40 g)
salt
1 bunch parsley, finely chopped (10 g)
1 pinch nutmeg
2 tbsp butter or margarine (20 g)
1
egg yolk
3 tbsp butter or margarine (30 g)
1 tsp
paprika, mild
salt
1 tsp
butter or margarine to grease the dish
Procedure
1. 1. Wash the fish, pat dry and sprinkle with lemon
juice. Leave to stand for 15 minutes, pat dry
again and rub with salt.
2. Smear the butter on the bottom of the dish. Add
the diced onion, cover with the lid and steam.
approx. 2 min.
100 P
3. Sprinkle the flour over the onions and stir. Add
the white wine and mix.
4. Grease the gratin dish and place the fish in it.
Pour the sauce over the fish and sprinkle with
cheese. Place on the grill and cook.
16-19 min.
70 P
4-5 min.
50 P
Allow fish to stand for approximately 2 minutes
after cooking. Serve with a garnish of chopped
parsley
Switzerland
FISH FILLET WITH CHEESE SAUCE
Fischfilet mit Käsesauce
Total cooking time: approx. 22-26 minutes
Utensils: Bowl with lid (1 Iitre capacity)
Shallow round gratin dish
(approx. 25 cm diameter)
Ingredients
3
fish fillets (approx. 600 g)
2 tbsp lemon juice
salt
1 tbsp butter or margarine
1
onion (50 g), finely chopped
2 tbsp flour (20 g)
100 ml white wine
1 tsp
vegetable oil to grease the dish
100 g grated Emmental cheese
2 tsp
chopped parsley
34
R-61+62FBST English
22/07/2003
12:48
Page 35
MEAT, FISH AND POULTRY
Germany
COLOURED MEAT KEBABS
Bunte Fleischspiesse
Total cooking time: approx. 14-17 minutes
Utensils: Rack
3 wooden skewers
(approx. 20-25 cm long)
Ingredients
250-300 g pork cutlets
60 g
bacon
1-2
onions (75 g), cut in quarters
3
tomatoes (150 g), cut in quarters
1/2
green pepper (75 g), cut into 8
3 tbsp
oil
2 tsp
paprika
salt
1 tsp
cayenne pepper
1 tsp
Worcester sauce
Spain
STUFFED HAM
Jamón relleno
Total cooking time: approx. 15-21 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow oval gratin dish with lid
or microwave foil
(approx. 26 cm long)
Ingredients
125 g fresh spinach, with stalks removed
125 g quark (6% fat)
40 g
grated Emmental cheese
Pepper
Paprika, mild
6
slices cooked ham (300 g)
125 ml water
125 ml cream
2 tbsp flour (20 g)
2 tbsp butter or margarine (20 g)
1 tsp
butter or margarine to grease the dish
Procedure
1. Cut the spinach finely, mix with the quark and
the cheese and season to taste.
2. Place a tablespoon of the filling on each slice of
the cooked ham and roll up. Secure the ham
with a wooden toothpick.
3. Make a béchamel sauce. To do this, pour the
liquid into the dish, cover and heat.
3-4 min.
100 P
Rub the butter into the flour, add to the liquid and
beat with a balloon whisk, until it is smooth.
Cover, bring to the boil until thickened.
approx. 1 min.
100 P
Stir and taste.
4. Pour the sauce into the greased dish, place the
ham rolls in the dish and cook with the lid on.
To brown the top, remove the lid and place the
dish on the rack.
1. 6-9 min.
100 P
2. 5-7 min.
50 P
Allow the ham rolls to stand for approximately 5
minutes after cooking.
Tip: You can also use ready-made béchamel
sauce for this recipe.
35
ENGLISH
Procedure
1. Cut the pork and the bacon into cubes
approximately 2-3cm in size.
2. Skewer the meat the vegetables alternately on the
wooden skewer.
3. Mix the oil with the spices and place the skewers
on the grill and cook on the rack.
AUTOCOOK AC-2 or
1. 7-9 min.
50 P
4. Turn the skewers over.
2. 7-9 min.
50 P
R-61+62FBST English
22/07/2003
12:48
Page 36
MEAT, FISH AND POULTRY
Procedure
1. Peel the tomatoes, cut out the stalks and purée in
a food processor.
2. Cut the lamb into large cubes. Grease the dish with
butter. Add the meat, the diced onion and crushed
garlic clove, season, cover dish and cook.
9-11 min.
100 P
3. Add the beans and the puréed tomatoes to the
meat and continue to cook with the lid on.
11-13 min.
70 P
Allow the meat to stand for approximately 5
minutes after cooking.
Tip: If you use fresh beans, these must be cooked in
advance.
Greece
POT ROAST WITH GREEN BEANS
Kréas mé fasólia
Total cooking time: approx. 20-24 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
1-2
tomatoes (100 g)
400 g lamb without bones
1 tsp
butter or margarine to grease the dish
1
onion (50 g), finely chopped
1
clove of garlic, crushed
salt and pepper
sugar
250 g tinned green beans
Procedure
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
onion and the meat to the dish, cover and cook.
Stir once during cooking.
7-10 min.
100 P
3. Add the white wine, the gravy powder and the
cream, stir, cover and continue to cook.
Stir once during cooking.
4-5 min.
100 P
4. Taste the stew, stir again and allow to stand for 5
minutes. Serve with parsley garnish.
Switzerland
ZURICH VEAL STEW
Züricher Geschnetzeltes
Total cooking time: approx. 11-15 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1
onion (50 g), finely chopped
100 ml white wine
Gravy thickener to make approx. 1/2 litre
300 ml cream
salt and pepper
1 tbsp parsley, chopped
France
Procedure
1. Wash the fish and pat dry. Remove any bones.
2. Slice the lemon and the tomatoes finely.
3. Grease the gratin dish with butter. Place the fish
in it and drizzle with vegetable oil.
4. Sprinkle the fish with parsley, lay the slices of
tomato on top and season. Lay the slices of
lemon on top of the tomato and pour the white
wine over this.
5. Dot the lemon with butter, cover and cook.
13-16 min.
70 P
Die Fischfilets nach dem Garen 2 min. stehen
lassen.
Tip: You can also use rosefish, halibut, mullet,
plaice or cod in this recipe.
FILET OF SOLE
Filets de sole
for 2 Portions
Total cooking time: approx. 13-16 minutes
Utensils: Shallow oval gratin dish with lid
(approx.26 cm)
Ingredients
400 g filet of sole
1
lemon, untreated
2
tomatoes (150 g)
1 tsp
butter or margarine to grease the dish
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt and pepper
4 tbsp white wine (30 ml)
2 tbsp butter or margarine (20 g)
36
R-61+62FBST English
22/07/2003
12:48
Page 37
MEAT, FISH AND POULTRY
China
Total cooking time: approx. 5 - 7 minutes
Utensils: Bowl with lid (1 litre capacity)
Bowl with lid (2 litre capacity)
Ingredients
6
prawns (shelled 240 g)
50 ml white wine
2
small bunches of chives (200 g)
1-2
chillies, hot
20 g
ginger (fresh)
1 tbsp cornflour
2 tbsp vegetable oil (20 g)
11/2 tbsp soy sauce (20 ml)
1 tbsp sugar
1 tbsp vinegar
Procedure
1. Wash the meat and pat dry. Cut a criss-cross
pattern onto the fat rind.
2. Crush garlic clove, mix with salt, pepper and
caraway seeds, and use to season meat.
3. Place the meat rind-down in bowl. Season
vegetables and add them to bowl. Mix water
and beer and pour into bowl. Cook covered,
turning halfway through cooking.
1. 6-7 min.
100 P
2. 46-52 min.
70 P
4. Remove meat, wrap in kitchen foil and leave to
stand for 10 minutes. Strain the meat juices
through a sieve into the small dish. Add water to
make 250 ml of liquid. Add the correct amount
of gravy thickener to the juices, stir and heat
covered, stirring occasionally.
3-4 min.
100 P
Season the sauce as required, pour over meat
and serve.
Tip: vegetables and dumplings or boiled potatoes
go well with this recipe
Germany
ROAST PORK WITH CRACKLING
Schweinebraten mit Kruste
Total cooking time: approx. 55-63 minutes
Utensils: Bowl with lid (2 litre capacity)
Bowl with lid (1 litre capacity)
Ingredients
1000 g boned shoulder of pork, with fat rind
1-2
garlic cloves
salt
black pepper, freshly ground
1 tsp
caraway seeds
2
carrots, sliced (125 g)
60 g
celeriac, finely diced
60 g
leeks, sliced in rings
salt and pepper
75 ml water
75 ml beer
Gravy thickener, dark, for 1/4-1/2 litre gravy
37
ENGLISH
Procedure
1. Wash the prawns. Remove the shell and tail. Cut
into the spine and remove gut. Cut each prawn
into 2 or 3 pieces and snip each piece so they
do not curl when cooked. Put the prawns into a
bowl and sprinkle with the wine. Cover and
marinate.
2. Wash chives and chillis and pat dry. Cut chives
into 5cm lengths. Cut chillies in half lengthwise
and remove seeds. Peel and slice ginger.
3. Take the prawns out of the wine and coat them in
cornflour.
4. Put oil, chives, chillies and ginger slices into bowl
and cover. Heat.
approx. 2 min.
100 P
5. Add prawns to the bowl. Season with soy sauce,
sugar and vinegar. Stir and cook covered.
3-5 min.
100 P
Allow the prawns to stand for 1 - 2 minutes after
cooking. Serve hot.
PRAWNS WITH CHILLI
R-61+62FBST English
22/07/2003
12:48
Page 38
VEGETABLES AND NOODLES
Italy
Procedure
1. Slice the tomatoes and mix with the diced onion
and ham, garlic, minced beef and tomato puree.
Season and steam with lid on.
7-9 min.
100 P
2. Mix together the cream, milk, Parmesan cheese,
herbs and oil. Season.
3. Grease the dish and cover the base with 1/3 of the
pasta sheets. Spread half of the meat mixture on
top of the pasta and cover with some of the cheese
sauce. Lay another 1/3 of the pasta on top of this,
followed by the meat mixture and some sauce.
Finish with the last 1/3 of the pasta covered with a
lot of sauce and top with grated Parmesan. Add
butter slivers and cook with lid on.
15-17 min.
70 P
Leave the lasagne 5 to 10 minutes to stand after
cooking.
LASAGNE
Lasagne al forno
Total cooking time: approx. 22-26 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow rectangular gratin dish with lid
(approx. 20x20x6 cm)
Ingredients
300 g tomatoes, tinned
50 g
ham, finely diced
1
onion (50 g), finely chopped
1
garlic clove, crushed
250 g minced beef
2 tbsp tomato puree (30 g)
salt and pepper
oregano, thyme, basil
150 ml creme fraiche
100 ml milk
50 g
grated Parmesan cheese
1 tsp
chopped mixed herbs
1 tsp
olive oil
salt, pepper and nutmeg
1 tsp
vegetable oil for greasing dish
125 g green lasagne sheets
1 tsp
grated Parmesan cheese
1 tsp
butter or margarine
France
Procedure
1. Put olive oil and garlic in dish. Add all the
prepared vegetables except the artichoke hearts
and season with pepper. Add the bouquet garni
and cook covered. Stir once during cooking.
19-21 min.
100 P
Add the artichoke hearts to the bowl for the last 5
minutes.
2. Season the ratatouille to taste and take the
bouquet garni out before serving. Once cooked,
leave the ratatouille to stand for about 2 minutes.
Tip: Serve this hot vegetable casserole with meat
dishes. Served cold it makes a delicious
starter.
VEGETABLE CASSEROLE
Ratatouille spécial
Total cooking time: approx. 19-21 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
5 tbsp olive oil (50 ml)
1
garlic clove, crushed
1
onion (50 g), sliced
1
small aubergine (250 g), roughly chopped
1
courgette (200 g), roughly chopped
1
pepper (200 g), roughly chopped
1
small fennel bulb (75 g), roughly chopped
pepper
1
bouquet garni
200 g tin artichoke hearts, quartered
salt and pepper
Bouquet garni consists of: a sprig each of parsley,
lovage and thyme, plus some bay leaves.
38
R-61+62FBST English
22/07/2003
12:48
Page 39
VEGETABLES AND NOODLES
Spain
Procedure
1. Put the potatoes in the bowl, add the water, cover
and cook. Turn once during cooking.
8-10 min.
100 P
Allow to cool.
2. Halve the potatoes lengthways and carefully
scoop out the flesh. Mix the potato with the ham,
onion, milk and Parmesan until it is smooth.
Season with salt and pepper.
3. Fill the potato skins with the mixture, top with the
grated Emmental, place on the plates and cook.
4-6 min.
100 P
Leave the potatoes to stand for about 2 minutes
after cooking.
STUFFED POTATOES
Patatas Rellenas
Total cooking time: approx. 12 - 16 minutes
Utensils: Bowl with lid (2 litre capacity)
China plates
Ingredients
4
medium-sized potatoes (400 g)
100 ml
water
60g
ham, finely diced
1/2
onion (25 g), finely chopped
75-100 ml milk
2 tbsp
grated Parmesan cheese (20 g)
salt
pepper
2 tbsp
grated Emmental cheese
Denmark
Procedure
1. Reserve some of the fruit for decoration. Puree the
rest of the berries with the wine. Put into the bowl
and cook cover.
7-9 min.
100 P
Add sugar and lemon juice.
2. Leave gelatine in cold water for 10 minutes to
soften. Remove and squeeze out water. Stir
gelatine into the hot fruit until it dissolves. Put the
jelly into the fridge to set.
3. To make the vanilla sauce, put the milk in a bowl.
Slice the vanilla pod open and scrape out the
vanilla flavouring. Stir the flavouring, sugar and
cornflour into the milk and cover before cooking.
Stir occasionally during cooking and to finish.
3-4 min.
100 P
4. Tip the set jelly onto a plate and garnish with the
whole berries. Serve with the vanilla sauce.
BERRY JELLY WITH VANILLA SAUCE
Rødgrød med vanilie sovs
Total cooking time: approx. 10-13 minutes
Utensils: 2 dishes with lids (2 Iitre capacity)
Ingredients
150 g redcurrants, washed, stems and stalks
removed
150 g strawberries, washed, stalks removed
150 g raspberries, washed and checked
250 ml white wine
100 g sugar
50 ml lemon juice
8
gelatine sheets
300 ml milk
Flavouring from 1/2 vanilla pod
30 g
sugar
15 g
cornflour
Tip: You can also use frozen fruit once it is
defrosted.
39
ENGLISH
DRINKS AND DESSERTS
R-61+62FBST English
22/07/2003
12:48
Page 40
DRINKS AND DESSERTS
Procedure
1. Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and water into the
bowl. Stir and heat.
1-2 min.
100 P
3. Place the pears in the juice, cover and cook.
9-11 min.
100 P
Take the pears out of the juice and allow to cool.
4. Put 50 ml of the juice in the small bowl, add the
cream and chocolate. Cover and heat.
2-3 min.
100 P
5. Stir the sauce well and pour over the pears to
serve.
Tip: You could also serve this with vanilla ice cream.
France
PEARS IN CHOCOLATE SAUCE
Poires au chocolat
Total cooking time: approx. 12-16 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Bowl with lid (1 Iitre capacity)
Ingredients
4
pears (600 g)
60 g
sugar
1
packet of vanilla sugar (10 g)
1 tbsp pear liqueur, 30% proof
150 ml water
130 g plain chocolate, broken into pieces
100 g crème fraiche
Niederlande
Procedure
1. Pour the alcohol into the bowl. Peel the orange so
that the peel is thin and put this in the alcohol
together with the cinnamon and sugar. Cover and
heat.
9-11 min.
100 P
Remove the peel and cinnamon. Put one
teaspoon of the rock candy into each grog glass,
top up with the fiery drink and serve.
FIERY DRINK
Vuurdrank
for 10 Portions
Total cooking time: approx. 9-11 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
500 ml white wine
500 ml red wine, dry
500 ml rum, 54% proof
1
whole orange, untreated
3
cinnamon sticks
75 g
sugar
10 tsp rock candy
Österreich
Procedure
1. Pour the milk into the cup. Add the chocolate, stir
and heat. Stir occasionally.
approx. 1-2 min.
100 P
2. Whip the cream until stiff and spoon this on top
of the chocolate. Serve garnished with chocolate
vermicelli.
CHOCOLATE WITH CREAM
Schokolade mit Schlagobers
for 1 Portion
Total cooking time: approx. 1-2 minutes
Utensils: large cup (200 ml capacity)
Ingredients
150 ml milk
30 g
plain chocolate, grated
30 ml cream
chocolate vermicelli
Procedure
1. Pour water and lemon juice into the glass and
heat.
approx. 1-2 min.
100 P
Stir in sugar to taste.
Deutschland
HOT LEMON
Heisse Zitrone
for 1 Portion
Total cooking time: approx. 1-2 minutes
Utensils: Tea glass (150 ml capacity)
Ingredients
100 ml Water
juice of 1 lemon
2-3 tsp sugar
40
R-61+62FBST English
22/07/2003
12:48
Page 41
• SEULEMENT VALIDE POUR L'ALLEMAGNE • SLECHTS GELDIG VOOR DUITSLAND •
• SOLTANTO VALIDO PER LA GERMANIA • SOLAMENTE VÁLIDO PARA ALEMANIA •
Haushaltsgeräte
Gilt nur für Deutschland
Lieber SHARP Kunde,
SHARP- Geräte sind Markenartikel, die mit Präzision und Sorgfalt nach modernen Fertigungsmethoden
hergestellt werden. Bei sachgemäßer Handhabung und unter Beachtung der Bedienungsanleitung wird
Ihnen Ihr Gerät lange Zeit gute Dienste leisten.
Das Auftreten von Fehlern ist aber nie auszuschließen. Sollte Ihr Gerät innerhalb der gesetzlichen oder mit
Ihrem Verkäufer vereinbarten Verjährungsfristen für Sachmängel-/ Garantiefristen einen Mangel
aufweisen, so wenden Sie sich bitte an den Handelsbetrieb, bei dem Sie das Gerät erworben haben,
denn dieser ist Ihr Ansprechpartner für Sachmängel / Garantieansprüche.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Wichtiger Hinweis für alle ein-/ untergebauten
Haushalts-Mikrowellengeräte
Wurde Ihr Gerät von einem Handelsbetrieb fachgerecht mit einem von SHARP genehmigten
Einbaurahmen ein-/ bzw. untergebaut, so können Sie sich direkt an unseren:
zwecks Reparaturabwicklung im Vor-Ort-Service wenden:
Achtung:
Wird dieser Service für von Ihnen selbst ein-/untergebaute Geräte in Anspruch genommen, sind für Aus/und Einbau, Fahrzeit und Km die entstehenden Kosten von Ihnen zu tragen!
Bitte erkundigen Sie sich vor Anforderung des Kundendienstes bei diesem über die anfallenden Kosten.
Den für Sie nächstgelegenen Kundendienst nennt Ihnen gern unsere og. Hotline.
Als Nachweis für Sachmängel-/ Garantiearbeiten dient Ihr Kaufbeleg / Rechnung
Selbstverständlich können Sie unseren QUICK 48 Vor-Ort-Service Mikrowellengeräte auch nach Ablauf
der Verjährungsfristen für Sachmängel-/Garantiefristen in Anspruch nehmen, dann jedoch gegen
Aufwandsberechnung des jeweiligen Kundendienstes.
SHARP ELECTRONICS (EUROPE GmbH)
Parts & Technical Services
http://www.sharp.de
41
R-61+62FBST English
22/07/2003
12:48
Page 42
• ADDRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • DIRECCIONES DE SERVICIO • INDIRIZZI DI SERVIZIO •
ÖSTERREICH - http://www.sharp.at
Bei einer Reklamation Ihrer SHARP Mikrowelle wenden Sie sich bitte an Ihren Fachhändler oder an eine der
nachfolgend aufgeführten SHARP SERVICE Niederlassungen.
Fa. Manfred Mayer GmbH, 1234 Wien, Stipcakgasse 6, 01 - 609 31 20
Fa. MCL-Service GesembH, 1232 Wien, Deutschstr. 19, 01 - 616 88 00
Fa. Schuhmann Ges.m.b.H., 4030 Linz, Gablonzerweg 18, 0732 - 38 22 80
Fa. Roland Göschl, 5020 Salzburg, Bayerhammerstr. 12c, 0662 - 88 23 07
Fa. Reitmeir, 6020 Innsbruck, Leopoldstr. 57, 0512 - 93 82 53
Radio-TV A. Moser, 6900 Bregenz, An der Heufurt 28, 05574 - 757 77
Fa. AV-Pichler, 8055 Graz, Am Wagrain 342, 0316 - 29 12 92
Fa. Audio Video Service, 9020 Klagenfurt, Feldkirchnerstr. 72, 0463 - 431 14
Fa. Scheuermann, 9500 Villach, Rennsteinerstr. 8, 04242 - 211 74
BELGIUM - http://www.sharp.be
En cas d´une réclamation concernant une four a micro-onde SHARP, nous vous prions de vous adresser à votre
spècialiste ou à une adresse des SHARP Services suivantes.
Indien uw magnetron problemen geeft kunt u zich wenden tot uw dealer of een van de onderstaande Sharp
service centra.
SHARP ELECTRONICS, Phone: 0900-10158
AVTC, Kleine Winkellaan 54,1853 Strombeek-Bever, 02/2674019
ETS HENROTTE, Rue Du Campinaire 154, 6240 Farciennes, 071/396290
Nouvelle Central Radio (N.C.R), Rue des Joncs 15 L-1818 HOWALD, 00352404078
Service Center Deinze, Kapellestraat, 95, 9800 DEINZE, 09-386.76.67
NEDERLAND - http://www.sharp.nl
Indien uw magnetron problemen geeft kunt u zich wenden tot uw dealer of naar onderstaand Sharp Service
Centrum.
SHARP ELECTRONICS BENELUX BV,- Helpdesk -,Postbus 900, 3990 DW Houten, 0900-7427723
FRANCE - http://www.sharp.fr
En cas de réclamation pour les fours micro-ondes SHARP, nous vous prions de vous adresser à votre spécialiste ou
à l’une des stations techniques agréées SHARP suivantes:
A.A.V.I., 1 rue du Mont de Terre, 59818 Lesquin Cedex, 03.20.62.18.98
A.A.V.I. (Point d'Accueil), 9-11 rue Léon Trulin, 59000 Lille, 03.20.14.96.20
ATELIER ROUSSEL, 12 Bld Flandre Dunkerque, 56100 Lorient, 02.97.83.07.41
BASTIA TELE VIDEO, Immeuble Le Béarn - Av. de la libération, 20600 Bastia, 04.95.30.81.29
C.M.T.S., 38 rue des Ormeaux, 75020 Paris, 01.43.70.20.00
ELECTRONIC SERVICE PLUS, 5 bd LOUIS XI - ZI le Menneton, 37000 Tours, 02.47.77.90.90
ELECTRO SERVICE, 21 rue de Mulhouse - B.P 122, 68313 Illzach, 03.89.62.50.00
M.R.T., 74 Rue Albert Einstein - 72021 Le Mans Cedex, 02.43.28.52.20
S.T.E., 3 chemin de l'Industrie, 06110 Le Cannet Rocheville, 04.93.46.05.00
S.T.R. AQUITAINE, 111 rue Bouthier - B.P 27, 33015 Bordeaux, 05.57.80.78.07
S.T.V.S., 1 rue de la Presse, 42000 Saint Etienne, 0825.898.903
S.T.V.S., 10 chemin Saint Gobin, 69 190 Saint fons, 04.72.89.06.89
S.T.V.S. (point d'accueil), 143 av Maréchal de Saxe, Entrée: 54 rue Villeroy, 69003 Lyon 04.78.62.07.05
TECH SERVICE, 15 rue du château de ribaute, ZA ribaute 2, 31130 Quint Fonsegrives, 05.62.57.63.90
TIMO VIDEO, 131 chemin des bassins, Zone Europarc - Hameau D, 94000 Creteil, 01.43.39.08.18
U.N.T.D., 1 rue des Lourdines, 76000 Rouen, 02.35.72.28.04
ITALIA - http://www.sharp.it
Nel caso si verificassero problemi alla vostra apparecchiatura potrete rivolgervi presso un nostro centro di
assistenza autorizzato sharp
ABRUZZO: CTR di de Berardinis vincenzo, Via Giuseppe Cacchi L'Aquila, 0862-315407 / CTR di de Berardinis vincenzo,
Via P. Gobetti Avezzano L'Aquila, 0863-412131 / Marinangeli Fabrizio, Via Rocco Carabba L'Aquila, 0862-310279 /
Marinangeli Fabrizio, Via F.lli Rosselli Avezzano L'Aquila, 0863-25207 / Elettrovideo snc, Via Tiburtina Pescara, 085-52020 /
Cat di Bellone, Via Dell' Aereoporto Teramo, 0861-415745
BASILICATA: SUONO E IMMAGINE di Conti Massimo, Via E. Maiorana Matera, 0835-389310
CALABRIA: Battaglia Saverio, Via C. Colombo Catanzaro Lido, 0961-33824 / S.A.T.E. di Dodaro, Via degli Stadi Cosenza,
0984-482337 / SE.RI.EL.CO., Via delle Medaglie d'Oro Cosenza, 0984-33152 / Eurotrading dei F.lli Aiello G. & D. snc, Via
Torino Crotone, 0962-20889 / Assistenza Tecnica Cozzupoli & Crupi snc, Via R. Campi primo tronco 103 Reggio Calabria,
0965-24022 / Ater snc, Via Naz. Pentimele 159/a-b Reggio Calabria, 096547051 / Ciano Giuseppe, Via Seconda Traversa
Toscanini Taurianova, 0966-643483 / Audio Video snc, Via A. De Gasperi 4/e Vibo Valentia, 0963-45571 o 45572
CAMPANIA: Elettronica D' Argenio, Via Nazionale Torrette Nercogliano Avellino, 0825-681590 / D.R.F. di Rubbo, Via L. Piccinato
Benevento, 0824-62416 / Audio Service, Via Cattaneo 4/6 Caserta, 0823-329099 / Congestri’ Ignazio, Via Giordano Bruno
Maddaloni Caserta, 0823-437704 / Elettronica Service snc di Starace Aniello e C., Viale Europa Castellamare di Stabia Napoli,
42
R-61+62FBST English
22/07/2003
12:48
Page 43
• ADDRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • DIRECCIONES DE SERVICIO • INDIRIZZI DI SERVIZIO •
081-8728280 / Errediesse Service, Via P. Mascagni Napoli, 081-5794825 / SATEP, Via Nazionale delle Puglie 176 Casoria Napoli,
081-7590706 / Video Elettronica 2 di Nasti, Via Antonino Pio Napoli, 081-7676300 / M.C. Elettronica snc di Milito M. e
Della Sala, Via dei Mille Salerno, 089-330591 / Netti Gianfrano, Via Magna Grecia Capaccio Scalo Salerno, 0828-730071
EMILIA ROMAGNA: MA.PI. snc, Via T. Azzolini Bologna, 051-6414115 / VIdEO 2000 SRL, Via dell'Industria Bologna, 051531581/624060 / Assistenza Electron di Fogli, Via F.lli Aventi Ferrara, 0532-903250 / Stema snc, Viale Bologna Forlì, 0543704475 / Audio Video Center, Via Vandelli 23 Modena, 059-235219 / REAT srl, via Giardini Nord 8 Formigine Modena, 059557168 / Ecoservice Srl, Via Buffolara 68A Parma, 0521-987402 / Parmaservice sas, Via Benedetta Parma, 0521-271666 /
Riparazioni Elettriche Ravenna, Via Reale Camerlona Ravenna, 0544-521500 / Technolab snc, Via Romea Ravenna, 054464008 / RTE RADIO TV ELETTRONICA di I. Catellani & C., Via Premuda Reggio Emilia, 0522-381277 / Masini Service, Via
Mediterraneo Bellaria Rimini, 0541-347714 / Novatecnica snc, Via Giovenale Rimini, 0541-736361 / Nuova Tecnocoop, Via
Armellini Bellariva di Rimini, 0541-370812
FRIULI VENEZIA GIULIA: D.R.M. di de Monte Ignio, P.ZA Montesanto S. Lorenzo Isontino Gorizia, 0481-808858 / AVR di Dri
sas, Via Colonna 20/8 Pordenone, 0434-27669 / Officina Elletrom. di Starace Elio, Via Caprin Trieste, 040-773718
LAZIO: A.P. Rip. Arduini Piero, Via Licinio Refice 192 Frosinone, 0775-291267 / Palmieri Francesco, Via S. Polledrara
Frosinone, 0775-291485 / Elettronica 81, Via Ezio Latina, 0773-694608 / Italreg di Albano, Parco Belvedere Conca 74 Gaeta,
0771-470851 / CTS centro tecnico specializzato, Via Rialto Roma, 06-39729748 / Panaservice SRL, Via Barbana 35 Roma,
06-5409766 / Video Service sas di G. Calabrese & C. (VT), Str. Teverina Viterbo, 0761-251557
LIGURIA: G.A.T.E. snc, Passo P. Carrega Genova, 010-8361543 / STAE SNC, Corso A. Gastaldi Genova, 010-5299269 / Cat snc
di Ginulla O. & Rebuffo M., Via L. Giordano Imperia, 0183-710920 / Michelis Sandro, Via Giannetti Imperia, 0183-275891 /
RIEN snc, Via Valle La Spezia, 0187-21925 / Tognetti service, Via Lunigiana La Spezia, 0187-507656 / Teleservice snc, Via
Ponchelli 27R Savona, 019-810058
LOMBARDIA: Video Service snc, Via Locatelli Seriate Bergamo, 035-296883 / Baccinelli Marzio & C. snc, Via Branze Brescia,
030-2006411 / Eurotecnica di Ronchi, Via Milano Brescia, 030-317673 / S.T.A.R.T. Video Hi-Fi, Via Orti Romani Cremona,
0372-38731 / Sae di Oneda M. snc, Via Chinaglia Cremona, 0372-460314 / Tecnovideo snc, P.zza De Gasperi Mantova,
0376-321554 / A.E. snc, via Acerbi 28 Milano, 02-66220906 / AT Electronics, Piazza Cartagine 4 Milano, 02-58019146 / Test
TV snc, Via Altamura Milano, 02-4035408 - 406441 / Morini Daniele, Via Maiocchi Voghera Pavia, 0383-368740 / Crel snc, Via
Carducci Sondrio, 0342-216538 / Elettronica Cappi, Via Gorizia Sondrio, 0342-210459 / Salvadori Claudio, Via del Bosco
Busto Arsizio Varese, 0331-329973 / Salvadori Claudio Succursale, Via Merano Varese, 0332-333501 / Teletecnica 2000, Via
Torino Gallarate Varese, 0331-775519
MARCHE: Digitecnica di Moroni R: & c snc, Via Zuccarini Candia, 071-2866067 / Marconi Lanfranco, Via Monte Bianco
Porto d'Ascoli, 0735-659230 / Pluritecnica di Campitelli A. Nespeca M. snc, Via Gradara Ascoli Piceno, 0736-342635 / SAT
Radio Tv snc, Via D. Rossi Macerata, 0733-231304 / C.A.T. snc, Via A. Cecchi Pesaro, 0721-25608 / SAT 2000 snc di
Sparamonti P. e C., Via dello Stadio. 16 Terni, 0744-424133
PIEMONTE: Siragusa & Roagna, C.so Matteotti Asti, 0141-531131 / Arte e Tecnica snc, Via Falletti 22 Biella, 015-8496250 /
Alpilab di Giordano, Corso Giovanni XXIII 11 Cuneo, 0171-690384 / VIdeotext di Oberto Stefano, P.za Trento e Trieste Canale
Cuneo, 0173-95878 / Guida di Guida Alessio, Via Roggiolo Trecate Novara, 0321-71608 / El.te di Antonello Adriano, Via
Ugo Foscolo Torino, 011-6503786 / REAT di Frisina Rita, Corso Unione Sovietica 584 Torino, 011-3979817 / Elektro di Fiore
Francesco, Via Tripoli Vercelli, 0161-250071
PUGLIA: Marinelli Benedetto, Via dei Salici Barletta, 0883-514054 / SAT sas di Partipilo, Via Borsellino e Falcone 17 bis Bari,
080-5022999 / Astrotec p.s.c.a.r.l., Viale Ofanto Foggia, 0881-685013 / Stear snc, Via E. Perrone Foggia, 0881-778483 /
Arnesano Faustino, Via M. Moscardino 10 Lecce, 0832-318277 / Microkey srl, Via Giammatteo Lecce, 0832-399398 /
Microkey srl, Via de Giuseppe Maglie Lecce, 0836-424813 / Santoro Attilio, Via Marche 24 Taranto, 099-335884
SARDEGNA: AS.TEC. Elettronica, Via Riva Villasanta 227 Cagliari, 070-524153 / Floris Sergio, Via Mazzini Gonnesa, 078145436 / G.S. Elettronica di Porcu Giuseppe M., Via della Resistenza Nuoro, 0784-203084 / Co.ri.fr.el. 2, Via del Castagno
Settore "D" Olbia, 0789-562104 / Videoelettronica snc, Via Torino Sassari, 079-276616
SICILIA: Service Russo di Russo Alfonso, Via Dei Giovani Agrigento, 0922-610788 / Video Service di De Francisci Paolo,
Via P.Nenni Agrigento, 0922-595881 / Vullo Michele, Via Gorizia Caltanissetta, 0934-551367 / A.V.S. Elettronica, Via Sassari
2/c Catania, 095-446696 / Cuppari Electronics, via S. Agostino 15 Messina, 090-672064 / Cuppari Electronics Succursale,
Via Libertà Capo d' Orlando Messina, 0941-911785 / Tecnica Sud snc, Viale Regina Elena Messina, 090-40037 / Alamia Service
Piccola Cooperativa, C.so Pisani 310/312 Palermo, 091-6570502 / Di Fonzo F. & Figli snc, Via Ruggero Loria Palermo, 091363578 / Elettronica di Di Tullio Maria, Via Carlentini Siracusa, 0931-758602 / Latino Impianti, Via Eloro Rosolini Siracusa,
0931-857099 / Tecnico Siracusana, Via Novelli Siracusa, 0931-39440 / Arte TV sas, Via G. Centorbi 17 Mazara del Vallo
Trapani, 0923-908160 / Euroservice 2000, via degli Atleti 61/c Marsala Trapani, 0923-956475
TOSCANA: Bardazzi Paolo, Via Forlanini 8DR Firenze, 055-4376776 / Cate di Lepri Guido e C. snc, Via Segantini Empoli,
0571-80652 / Centi Franco, Via Dosio 83 Firenze, 055-710388 / Laboratorio Tv Arrighi, Via F.lli Cervi P.A. Elsa Empoli, 0571931327 / M2 Elettronica, Via Danimarca Grosseto, 0564-454571 / NA.TO.MA. snc, Via del sabotino 13 Grosseto, 0564-456229
/ Cate di Lepri Guido e C. snc, C.so Matteotti Cecina, 0586-635071 / A.T.E.S., Via Torino 3/a Livorno, 0586-859566 /
Laboratorio Riparazioni Falchi, Via A. Garibaldi Piombino, 0565-49400 / Teleservice di D'Amicis E. & V. snc, Via P. Pisana
Livorno, 0586-400564 / E.T.S. di Napolitano Biagio, Via Bientina Altopascio, 0583-269196 / Elettronica RNP, Via Romana
Lucca, 0583-956225 o 957565 / MGM Service snc di Martinelli, Via Paolinelli Capannori, 0583-30382 / DBS ELETTRONICA
di Aldovardi S. & C. snc, Via Simon musico Massa, 0585-489893 / SAEC, Via degli Artigiani Massa, 0585-251724 / Belcari
Enrico, Via J. Gagarin Pisa, 0587-420273 / E.T.S. di Napolitano Biagio, Via Lucchese Montecatini Terme, 0572-767430 / Cate
di Lepri Guido e C. snc, Via Fiorentina Prato, 0574-632652 / Teleservice di Benvenuti Stefano, Via E.Fermi 9/13 Prato, 0574580840 / PA.RI.EL.S.di Barletti Mirella, Via B.Tolomei 9 Siena, 0577.51159
TRENTINO ALTO ADIGE: Dal Pozzo Enzo, Via Barletta Bolzano, 0471-913290 / Tecnoservice snc, Via San Vigilio Bolzano,
0471-289062 / Melone Michele, Via Zara Trento, 0461-235166 / Sighel Mauro, Via A. Volta Trento, 0461-935919
43
R-61+62FBST English
22/07/2003
12:48
Page 44
• ADDRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • DIRECCIONES DE SERVICIO • INDIRIZZI DI SERVIZIO •
UMBRIA: Baldassarri G. & G. snc, Via A. Manna S. Andrea delle Fratte, 075-5270921 / Tecnoconsult Elettronica, Via
Madonna Alta Perugia, 075-5003089 / Quondam, Via del Rivo Terni, 0744-301512
VALLE D’AOSTA: Cat di D'Isanto, C.so Ivrea Aosta, 0165-364056
VENETO: D.D. Assistenza Tecnica snc, Via Mondin Belluno, 0437-30240 / Pierezza Carlo, Via Barroccio dal Borgo Padova,
049-681592 / L'Elettronica più snc, Via Gaspare Campo Rovigo, 0425-33221 / Assistenza Elettronica Campi, Via E. Reginato
Treviso, 0422-436245 / Franchino gianfranco, Via Zermanese 6B Treviso, 0422-321054 / Video Tv1732, Via San Marco
Sottomarina, 041-5541675 / Vignando Luigino, Via dell' Industria Gruaro, 0421-74472 / Zaffalon Urbano, via Santa Croce
2040 Venezia, 041-2750670 / Global Service Impianti di Cerpelloni & C., p.zza Plebiscito 9A Avesa, 045-8342935 / Video
Service, Via Vitruvio Verona, 045-566299 / DL service di dal Lago Lorenzo, Via Giaretta 33 Vicenza, 0444-566662 / Speedy
service, V.le Europa 42/b Thiene, 0445.368235
ESPANA - http://www.sharp.es
En caso de una reclamación con vuestra SHARP Microwave, preguntan por favor la casa dónde han comprado su
máquina o infórmanse en una de las SHARP Service casas siguientes.
ALAVA: Merino Nicolas Jose A., Av Judizmendi 24, Vitoria-Gasteiz, 945/ 25.18.92
ALBACETE: Juman, Cl Ejercito 1, Albacete, 967/ 22.40.78 / Parreño, Cl Santiago Rusiñol 50, Albacete, 967/ 22.62.49
ALICANTE: A.E. De Consumo, Cl Peru 42, Alcoy, 96/ 552.32.35 / David Torregrosa Jorda, Cl Terrassa 6, Alcoy, 965/
33.43.06 / Eurosat, S.L., Cl Montero Rios 33, Alicante, 96/ 525.80.40 / Angel Avellan Puig, Cl Poeta Quintana 13, Alicante,
965/ 21.32.55 / Joaquin Saez Servicios, Cl Escorpion 6-8, Alicante, 96/ 528.73.33 / Video Electronica Noguera, Cl
Castellon 17, Altea, 965/ 84.41.58 / Tele-Color, Cl Del Vent 9, Benidorm, 96/ 585.24.60 / Joaquin A. Lon Jaen, Cl Patricio
Ferrandiz 66, Denia, 96/ 578.67.50 / Trinitario Gea, Cl Jaime Pomares Javaloyes 47, Elche, 96/ 545.56.25 / Unisat, Cl Duque De
Tamames 9, Orihuela, 96/ 674.11.94 / Jose A. Patiño Villena, Cr De Bigastro 1, Orihuela, 96/ 571.74.29 / Electroservicios
Plaza, Pz Santiago 5, Orihuela, 96/ 828.45.67 / E.Electrosax, Cl Rio Turia 1, Sax, 96/ 547.42.32 / Electronica Santa Pola, Cl
Orihuela 43, Torrevieja, 96/ 571.25.58 / A.T. Tv. Video, Av De La Constitucion 185 D, Villena, 965/ 80.02.31
ALMERIA: Televideo, Cl Velazquez 7 Local-A, Adra, 950/ 40.18.63 / Servirap, Cl Angel Ochotonera 11, Almeria, 950/ 27.40.67
/ Sonivitel S.L., Cl Poeta Paco Aquino 51, Almeria, 950/ 22.97.55 / Servicio Tecnico Ponce, Plg Ps Maritimo E- Europa 1,
Garrucha, 950/ 13.28.37
ASTURIAS: Asturservice, Cl Sanchez Calvo 6 Bjos., Aviles, 98/ 556.83.87 / S.A.T. Juan-Manuel, Cl Uria 60, Cangas De
Narcea, 98/ 581.22.48 / Manuel Alea Villa, Cl Llano Morgolles S/N, Cangas De Onis, 98/ 592.26.40 / Electronica Edimar,
S.A, Cl Cangas De Onis 4, Gijon, 98/ 535.34.51 / Astusetel S.L., Cl Cea Bermudez 9, Gijon, 98/ 539.10.11 / Juan Morillon
Del Corro, Av De Gijon 19, La Felguera/Langreo, 98/ 567.40.24 / Santiago Valderrey, Cl Dr. Venancio Mtez. 7, Navia, 98/
563.18.61 / Alvarez Olivar Casilda, Cl San Jose 12, Oviedo, 98/ 522.37.39 / G.A.M.I.F.E.L, Cl Ricardo Montes 6, Oviedo, 98/
528.43.60
AVILA: Daniel Serran0 Labrado, Cl Jose Gochicoa 16, Arenas De S.Pedro, 920/ 37.15.16 / Electronica Gredos, Cl Eduardo
Marquina 24, Avila, 920/ 22.48.39 / Reparaciones San Segundo, Cl Soria 6, Avila, 920/ 22.33.21
BADAJOZ: Indalecio Amaya Sanchez, Cl Carreras 11, Almendralejo, 924/ 66.47.01 / Electronica Bote, Pz Portugal 2,
Badajoz, 924/ 22.17.40 / Patricio Electronica, Cl Reyes Huertas 7, Merida, 924/ 33.04.13 / Electronica Centeno S.L., Av Del
Zafra 1, Puebla Sancho Perez, 924/ 57.53.08 / C.E. Vilanovense C.B., Cl Camino Magacela 4 Local-5, Villanueva Serena, 924/
84.59.92
BALEARES (MENORCA): Insat, Cb, Cl Pintor Calbo 30, Mahon, 971/ 36.53.18
BALEARES (IBIZA): Reparaciones Ortega, Cl Via Punica 33, Ibiza, 971/ 39.01.55
BALEARES (MALLORCA): Instalaciones Maes, S.L., Cl Son Nadal 63, Palma De Mallorca, 971/ 27.49.47
BARCELONA: Servinters, S.C.C.L., Pz Casagemes 20, Badalona, 93/ 389.44.60 / Fermo, Av Morera 5, Badalona, 93/
465.22.00 / Videocolor, Cl Villarroel 44, Barcelona, 93/ 454.99.08 / 4 En 1 Reparaciones, Cl Taquigrafo Marti 19, Barcelona,
93/ 430.97.26 / La Clinica Del Electrod., Cl Balmes 160, Barcelona, 93/ 236.44.11 / Pulgar I Edo S.L., Cl Castillejos 333,
Barcelona, 93/ 436.44.11 / Domotica, Av Diagonal 296, Barcelona, 93/ 408.66.22 / Estarlich, Cl Industria 131, Calella, 93/
766.22.33 / Joaquin Casajoana Pages, Cl Major 19 (Tienda), Castelldefels, 93/ 664.43.60 / Electronica Mateos, Cr De
Caldas (Bajos) 76, Granollers, 93/ 849.28.77 / Teelco, Av Balmes 90, Igualada, 93/ 805.11.90 / Elde, Cl Bruch 55, Manresa, 93/
872.85.42 / Totvisio Electronica S.L., Pj Ferrer 14, Manresa, 93/ 873.88.81 / Ramon Villaret De Gea, Cl Moli De Vent 21,
Mataro, 93/ 798.02.48 / Estarlich, Cl Auquebisbe Creus 12, Mataro, 93/ 790.22.89 / Salja & Mat, Cl La Raseta 15 L-3, Molins
De Rey, 93/ 668.13.61 / Ce.Va.Sat, Ps Rubio I Ors 105, Sabadell, 93/ 710.76.13 / Servei Tecnic Ferrer, Cl Sarda 37, Sabadell,
93/ 710.51.38 / Fix Servicio Tecnico, Cl Valles 88, Sant Cugat Valles, 93/ 675.59.02 / Ce. Va. Sat, S.C., Cr Matadepera 87,
Terrassa, 93/ 785.51.11 / Laurea S.A.T, Cl Guilleries Bis 20, Vic, 93/ 889.02.48 / Fred Vilafranca, Cl Progres 42, Vilafranca Del
Penedes, 93/ 890.48.52 / Top Electronica, Cl Misser Rufet 4 Bjos, Vilafranca Penedes, 93/ 890.35.91
BILBAO:, Telnor, Pz Juanene 5 Tras., Erandio, 94/ 417.04.97
BURGOS: Servitec Burgos S.L., Cl Lavaderos 7-9, Burgos, 947/ 22.41.68 / Electronica Mas, Cl Alfonso Vi 6, Miranda De Ebro,
947/ 31.49.94
CACERES: Ruiz Garcia Jose, Cl Ecuador 5-B, Caceres, 927/ 22.48.86 / Arsenio Sanchez, C.B., Cl Tornavacas 9, Plasencia,
927/ 41.11.21 / Radio Sanchez C.B., Av De Miajadas S/N, Trujillo, 927/ 32.06.88
CADIZ: Jose Borja Y Jose Arana, Cl San Antonio 31, Algeciras, 956/ 66.60.53 / Galan Sat S.L., Cl Cruz Roja Española 11,
Cadiz, 956/ 20.14.17 / Fermafrio, Pz España 1, Cadiz, 956/ 28.10.82 / Novomam-Sat, Pol. Urbisur, Jorge Juan 4, Chiclana De
La Frontera, 956/ 40.12.09 / Electronica Y Climatizacion Jeda, Cl Divina Pastora E-1 L-4,5,6, Jerez La Frontera, 956/ 33.64.99 /
Servitel, Cl Porvenir 11 Local, Jerez La Frontera, 956/ 33.76.55 / Electrogan, Cl Pagador 31, Pto. Sta. Maria, 956/ 87.07.05 /
Galan Sat S.L., Cl Factoria Matagorda 52, Puerto Real, 956/ 83.35.35 / Rota Electrosur, Cl Malaga 11, Rota, 956/ 81.59.60
44
R-61+62FBST English
22/07/2003
12:48
Page 45
• ADDRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • DIRECCIONES DE SERVICIO • INDIRIZZI DI SERVIZIO •
CANTABRIA: Electronica Seyma, Cl Camilo Alonso Vega 48, Santander, 942/ 32.50.60
CASTELLON: Electronica Maestrat, Ps Febrer Soriano 65, Benicarlo, 964/ 46.03.08 / Asiste, S.L., Av De Valencia Nave 19,
Castellon, 964/ 21.57.69 / Vensat Reparaciones, Cl Vinaros 24, Castellon, 964/ 20.57.12
CEUTA: Pedro A. Carcaño Lopez, Cl Urano (Local 7), Ceuta, 956/ 50.43.99
CIUDAD REAL: Tele-Nueva, Cl Campo 56, Tomelloso, 926/ 50.59.96 / Electronica Arellano, Cl Lorenzo Rivas 14, Alcazar De
San Juan, 926/ 54.78.95 / Lara Technitel, Cl De La Jara 1, Ciudad Real, 926/ 21.17.87 / Satelec, Cl Libertad 13, Ciudad Real,
926/ 22.01.55 / Climatec, Cl Pozo 3 4º A, Puertollano, 652/ 79.03.60 / Angel Rodero Bellow, Cl Asturias 26, Tomelloso, 926/
51.52.76 / Electrodiaz S.L., Cl Buensuceso 10, Valdepeñas, 926/ 32.23.24
CORDOBA: Electronica Sales, Cl Andalucia 11, Aguilar Frontera, 957/ 66.09.04 / Dueñas Ca|As Teodoro, Cl Hermano Juan
Fdez 15, Cordoba, 957/ 26.35.06 / Cayro, Cl Hermano Juan Fdez. 15, Cordoba, 957/ 26.35.06 / Microm Electronica, Av
Aeropuerto 2, Cordoba, 957/ 23.02.22 / Antonio Gonzalez Esquinas, Cl Gral Primo Rivera 61, Peñarroya, 957/ 57.10.50 /
Serpriego S.L., Cl San Luis 4 Bjo. Izda., Priego De Cordoba, 957/ 54.15.11
GIRONA: Reparaciones Pilsa S.C., Cl J. Pascual I Prats 8, Gerona, 972/ 20.66.96 / Feliu Canalias, Cl Major 26, Campdevanol,
972/ 73.01.72 / Riera Daviu, Cl Torras Y Bages 19, Figueres, 972/ 50.32.64 / Satel, Ps De Barcelona 12, Olot, 972/ 26.55.19 /
New Meresa, Cl Surera Bertran 23, Palafrugell, 972/ 30.44.54 / Arbe Servei, Av Pompeu Fabra 134, Palafrugell, 696/ 20.14.08
GRANADA: Servicosta, Pz Dr. Alvarez Riosol 1, Almuñecar, 958/ 63.11.43 / Digimat Electronica, Av Jose De Mora 16, Baza,
958/ 70-04-52 / Electronica Wenceslao, Cl Fontiveros 42, Granada, 958/ 81.16.16 / Fermasa, Cl Azorin 7, Granada, 958/
25.64.77 / Servigon, Cl Hospital De La Virgen 22, Granada, 958/ 20.52.81 / Electronica Vargun, C/.Mozart L-2 Ed.Granate,
Granada, 958/ 26.06.01
GUADALAJARA: Tecnicas Marvi S.L., Pz Capitan Boixareu 51, Guadalajara, 949/ 23.27.63 Ferreteria Toledano, Cl Ejercito 17
A, Guadalajara, 949/ 23.02.61
GUIPUZCOA: Teknibat Electronica, Cl Zezenbide 4, Eibar, 943/ 70.24.37 / Estudios 3, C.B., Pz De Los Estudios 3, San
Sebastian, 943/ 45.37.97 / Reparaciones Urruti S.L., Ps Aintzieta 32, San Sebastian, 943/ 45.84.10
HUELVA: Abril Sanchez Valentin, Cl Cadiz 2, Cala, 959/ 10.60.41 / Telejara, Pol. Polirrosa Cl-A Nave-27, Huelva, 959/
22.60.74 / Telesonid Huelva, S.C.A., Cl Fco.Vazquez Limon 4, Huelva, 959/ 24.38.60 / Airsext Huelva, Ps De La Glorieta 6,
Huelva, 959/ 22.88.13 / Electro Sur, Cl Alonso De Ercilla 23, Huelva, 959/ 29.06.15
JAEN: Electronica Gonzalez, Corredera San Bartolome 11, Andujar, 953/ 50.33.82 / Electro Himega, S.A., Cl Adarves Bajos 4C, Jaen, 953/ 24.22.56 / Uniservic Electronica, Cl Goya 1 Bjos, Ubeda, 953/ 75.14.19
LA CORUÑA: Ramsat, Av Finisterre 117-B, Cee, 981/ 74.74.61 / Zener Electronica, Cl Ronda De Monte Alto 15, La Coruña,
981/ 22.07.00 / S.T. Mendez, Cl Gil Vicente 13, La Coruña, 981/ 27.52.52 / Bandin Audio, Cl Rua Arcos Moldes 2 B-3, Rianxo,
981/ 86.60.23 / Victor Perez Quintela, Cl Entrerios 35, Santiago De Compostela, 981/ 58.43.92
LA RIOJA: Top Service, Cl Achutegui De Blas 17, Calahorra, 941/ 13.50.35 / Electronica Musand, Cl Rey Pastor 60-62, Logroño,
941/ 22.84.52 / Aguado Sat, Cl Velez De Guevara 26 Bajo, Logroño, 941/ 25.25.53
LEON: Prosat, Pz Doce Martires 5, Leon, 987/ 20.34.10 / Tecnyser Electro, Cl Relojero Losada 25, Leon, 987/ 22.77.87 / Asist.
Tecnica Marcos, Cl Conde De Toreno 5, Leon, 987/ 20.01.01 / Domespa Bierzo, Cl Batalla De Lepanto 8, Ponferrada, 987/
41.14.29
LERIDA: Satef, Cl Sant Pelegri 54, Tarrega, 973/ 50.08.48 / Electronica Guirao, Cl Sant Pere Claver 16 B-2, Tarrega, 973/
50.02.34 / Jordi Duro Fort, Cl Industria 6 3º 3ª, Tremp, 973/ 65.25.15
LLEIDA: Ielsa Electronica, Cl Tarragona 15, Lleida, 973/ 24.71.27 / Cristel, Cl Vallcalent 32, Lleida, 973/ 27.08.26
LUGO: Televexo S.L., Cl Nosa Sra. Do Carmen 82, Burela, 982/58.18.57 / Servicio Tecnico Pasfer, Av Arcadio Pardiñas 77,
Burela, 696/17.86.458 / Electronica Penelo, Cl Serra Gañidoira 63, Lugo, 982/ 21.47.43 / Electronica Fouces, Cl Benito Vicetto
34, Monforte De Lemos, 982/ 40.24.38
MADRID: Video Service Electronic, Cl Era Honda 9, Alcala De Henares, 91/ 880.27.87 / Variosat, S.L., Cl Isla De Corcega 24,
Alcobendas, 91/ 662.04.68 / Ugenasa, Cl La Canaleja 4, Alcorcon, 91/ 611.52.51 / Electronica Barajas, Pz Del Jubilado 8,
Barajas, 91/ 305.48.90 / Tec-Norte, Cl Santiago Apostol 5, Collado Villalba, 91/851.63.47 / Garman C.B., Cl Carlos Sole 38
Local, Madrid, 91/380.33.49 / Electronica Garman, C.B., Cl Mandarina 15, Madrid, 91/ 368.01.79 / Electronica Ansar, Cl
Tomasa Ruiz 4, Madrid, 91/ 460.47.45 / Elbeservi, S.A., Cl Dr.R. Castroviejo 19, Madrid, 91/ 386.27.11 / Cromadelta, Cl
Alfonso Xii 31, Mostoles, 91/ 664.16.41
MALAGA: Servisuel, Edif. La Union, Cm De Las Cañadas Lc 2, Fuengirola, 952/ 46.90.28 / Climaire Plus, Cl Guaro 4, Malaga,
95/ 234.50.36 / Electronica Garcia Campoy, Av Velazquez 5, Malaga, 952/ 32.00.77 / Electronica Bg, Cl Andalucia 2, San
Pedro De Alcantara, 952/ 78.50.09 / Video Taller, S.C., Edif. La Noria B Bjos-5, Torre Del Mar, 952/ 54.23.95
MELILLA: Sonitev, Cl Ejercito Español 3, Melilla, 952/ 68.30.80 / MURCIA: Reg., C.B., Cl Ramon Y Cajal 27, Cartagena, 968/
51.00.06 / Caro Porlan Raimundo, Cl Jose Mouliaa 45, Lorca, 968/ 46.18.11 / J. Luis Haro Calvo, Cl La Seda 8 Edif. Las
Terrazas, Lorca, 968/ 47.18.79 / Electroservicios Seba,C.B, Cl Isaac Albeniz 4 Bjos, Murcia, 968/ 29.85.93 / Visatel, Cl Torre
Alvarez S/N, Murcia, 968/24.16.47 / Electro Servicios Plaza, Cl Gomez Cortina 10, Murcia, 968/ 28.45.67 / Angel Lopez
Alcaraz, Cl Sierra Del Espartal 6 (Edif. Ana), Murcia, 968/ 29.39.10 / Rafael Gomez Yelo, Ps Corbera 17, Murcia, 968/ 26.14.67
NAVARRA: A. T. Pamplona, Cl Julian Gayarre 1, Pamplona, 948/ 24.19.50 / Unitec, Cl Fuente Canonigos 5, Tudela, 948/
82.74.34
ORENSE: Fernandez Gonzalez Jose, Av Buenos Aires 75 Bjos, Orense, 988/ 23.48.53 / Antonio Rodriguez Alvarez, Cl
Cabeza De Manzaneda 7, Orense, 988/ 22.40.98
PALENCIA: Electronica Javier, Av Castilla 77, Palencia, 979/ 75.03.74 / Multiservicio Palencia, Cl Cardenal Cisneros 20,
Palencia, 979/ 74.53.80
PAMPLONA: Electro Reparaciones 2000, Cl Monasterio Fitero 26, Pamplona, 948/ 26.79.12
45
R-61+62FBST English
22/07/2003
12:48
Page 46
• ADDRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • DIRECCIONES DE SERVICIO • INDIRIZZI DI SERVIZIO •
PONTEVEDRA: Imason, Cl Loureiro Crespo 43, Pontevedra, 986/ 84.16.36 / Central De Servicios, Cl Asturias (Bajo) 10, Vigo,
986/ 37.47.45 / Sial-Alvimo S.L., C/ C.Torrecedeira 92 Bjos, Vigo, 986/ 29.93.01 / Electronica Cambados, Cl Camilo Jose
Cela 13, Vilagarcia Arousa, 986/ 50.83.27
SALAMANCA: Almat Electronica, Cl Galileo 21, Salamanca, 923/ 22.45.08 / J. Daniel Martinez, Cl Abraham Lacut 11-15,
Salamanca, 923/ 19.16.10
SEGOVIA: Guijo S.T., Cl Teofilo Ayuso 2 Local, Segovia, 921/ 42.94.18
SEVILLA: Electro 93 S.L., Cl Melliza 1, Dos Hermanas, 95/ 472.37.16 / Electronica Bersabe, Pasaje Merinos 62 A, Ecija, 95/
483.33.93 / Electronica Guillen, Cl La Cilla 70, Osuna, 954/ 81.12.96 / Electronica Triana, Cl Evangelista 69-71 L-25, Sevilla,
95/ 433.83.03 / Telepal, Cl Julio Verne 49, Sevilla, 95/ 464.95.80 / Auvitel, S.L., Cl Virgen De Africa 20, Sevilla, 95/ 427.57.07
/ Luis Rivas Caldas, Cl Febo 16, Sevilla, 95/ 451.73.55 / Intersat Sevilla, Cl Beethoven 5, Sevilla, 95/ 443.02.26 / Frilar, Pol.
Indust. Navisa C/A 47, Sevilla, 95/ 492.14.44 / Televideo Nervion, Cl Juan Curiel 22, Sevilla, 95/ 458.10.66
SORIA: Teco, Cl Antolin De Soria 10, Soria, 975/ 22.61.25
TARRAGONA: Selecco S.L., Cl Calderon De La Barca 11, Amposta, 977/ 70.00.12 / Mañe Grifolls, Cl Jesus 21, Calafell, 977/
69.04.39 / Tecno Serveis Mora, Cl Pau Picasso 1, Mora D'ebre, 977/ 40.08.83 / Euro Tecnics Electronica, Cl Lepanto 16-18,
Reus, 977/ 32.24.89 / Martorell Altes Francisco, Cl Roseta Mauri 10, Reus, 977/ 75.32.41 / Electronica Loguard, Cl Vapor
Vell 17, Reus, 977/ 32.38.04 / Electronica S. Torres, Cl Ernest Vilches 4-B L-2, Tarragona, 977/ 21.21.48 / Sertecs, S.C., Cl
Caputxins (Bajos) 22, Tarragona, 977/ 22.18.51 / Electro Servei C.B., Ps Moreira 10, Tortosa, 977/ 51.04.42
TERUEL: Electronica Alcañiz S.L., Cl Carmen 21, Alcañiz, 979/ 87.07.94 / Teleservicio Bajo Aragon, Cl Romualdo Soler 4,
Alcañiz, 978/ 87.08.10 / Alejandro Hernandez, Rb San Julian 59, Teruel, 978/ 60.85.51
TOLEDO: Electro Anaya, Cl Vertedera Alta 14, Consuegra, 925/ 48.09.81 / Electronica Rivas, Cl Barrio San Juan 1, Talavera La
Reina, 925/ 80.55.46 / Electronica Fe-Car, S.L., Av Santa Barbara 30, Toledo, 925/ 21.21.45 / Electronica Jopal S.L., Av
Santa Barbara S/N, Toledo, 925/ 25.04.42
VALENCIA: Envisa Electronic, S.L., Cl General Espartero 9, Alzira, 96/ 241.24.87 / Tecno Hogar, Cl Dos De Mayo 41, Gandia,
96/ 286.53.35 / Electro Servis, Cl Grupo San Valero 4-6, Sueca, 96/ 170.38.50 / Frifonta, Cl Actor Llorens 3, Valencia, 96/
369.92.66 / Servicios Electronicos, Cl Doctor Oloriz 3, Valencia, 96/ 340.20.34 / Antonio Monleon, S.L., Av De La Plata 91,
Valencia, 96/ 334.55.87
VALLADOLID: Electronica Vitelson, Pz Del Mercado 9, Medina Del Campo, 983/ 80.43.56 / Teleservicios, Cl Esgueva 6,
Valladolid, 983/ 30.92.61 / Asist. Tecnica Marcos, Cl Pio Del Rio Hortega 2-4, Valladolid, 983/ 29.78.66 / Jesus
Alburquerque, Cl Vinos Ribera Del Duero 10, Valladolid, 983/ 24.62.26 / Teodoro Negro Hernandez, Glorieta Descubrimiento
4, Valladolid, 983/ 39.17.81
VIZCAYA: Servitele, Cl Autonomia 24 Galerias, Bilbao, 94/ 444.89.02 / Negredo Martin Daniel, Cl Padre Pernet 8, Bilbao, 94/
411.22.82 / Collantes Martin Onofre, Cl Ortuño De Alango 7, Portugalete, 94/ 483.21.22
ZAMORA: R.T.V. Blanco, Cl Eduardo Julian Perez 9, Zamora, 980/ 51.14.41
ZARAGOZA: Cinca Monterde Antonio, Cl Via Universitas 52, Zaragoza, 976/ 31.69.65 / Aragon Televideo, S.C., Cl Batalla
Clavijo 18, Zaragoza, 976/ 32.97.12
SWITZERLAND - http://www.sharp.ch
Sharp Electronics AG, Langwiesenstrasse 7, CH-8108 Dällikon, +41 1 846 61 11
SWEDEN - http://www.sharp.se
Bild&Ljudservice, Roxviksgatan 8, 582 73 Linköping, 013-356250
Jönköping Antenn & TV Service, Fridhemsvägen 20, 553 02 Jönköping, 036-161690
Tomi Elektronik, Svandammsplan 2, 126 47 Hägersten, 08-186170
Tv Trim, St Pauligatan 37, 416 90 Göteborg, 031-847200
Tv-berg, Krusegatan 26, 212 25 Malmö, 040-188380
NORWAY
Service Eksperten, Trondheimsvn 436B, N-0962 Oslo, 22 90 19 30
ICELAND
Braedurnir Ormsson Ltd, PO box 8790, IS-128 Reykjavik, +354-5332800
Hjolmtaekni Ehf, Skeifar, IS-108 Reykjavik, +354-5332150
DENMARK
Elektronik Centret, Literbuen 10A, DK2740 Skovlunde, 44 50 30 00
SUOMI
Oy Perkko, PL 40 Rälssintie 6, SF-00721 Helsinki, +35-8947805000
Theho Video Oy, Niittyläntie 3, SF-0620 Helsinki, +35-891461500
46
R-61+62FBST English
22/07/2003
12:48
Page 47
SPECIFICATIONS
AC Line Voltage
Distribution line fuse/circuit breaker
AC Power required:
Microwave
Grill
Dual Grill
Output power:
Microwave
Grill
Microwave Frequency:
Outside Dimensions:
R-61FBST
R-62FBST
Cavity Dimensions
Oven Capacity
Turntable
Weight
Oven lamp
: 230 V, 50 Hz, single phase
: Minimum 16 A
: 1.25 kW
: 1.00 kW
: 2.2 kW
: 800 W (IEC 60705)
: 1000 W
: 2450 MHz
: 496 mm (W) x 378 mm (H) x 316 mm (D)
: 596 mm (W) x 378 mm (H) x 316 mm (D)
: 285 mm (W) x 202 mm (H) x 298 mm (D) *
: 17 litres *
: ø 272 mm, glass
: approx. 16 kg
: 25 W/240 - 250 V
* Internal capacity is calculated by measuring maximum width, depth and height.
Actual capacity for holding food is less.
This oven complies with the requirements of Directives 89/336/EEC and 73/23/EEC as amended by
93/68/EEC.
ENGLISH
SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTICE AS PART OF
CONTINUOUS IMPROVEMENT
47
R-61+62FBST English
22/07/2003
12:48
Page 48
R-61+62FBST English
22/07/2003
12:48
Page 49
R-61+62FBST English
17/10/2003
09:13
Page 50
SHARP ELECTRONICS (EUROPE) GMBH.
Sonninstrasse 3
20097 Hamburg
Germany
SHARP MANUFACTURING
ist ein Mitglied von:
Gedruckt in Grossbritannien
est un membre de:
Imprimé au Royaume-Uni
is een lid van:
Gedrukt in Groot-Brittannie
è un membro di:
Stampato in Gran Bretagna
es un miembro de:
Impreso en el Reino Unido
De pulp die gebruik is
El 100 % de la
Der Zellstoff zur
voor de vervaardiging Il 100 % della pasta
Ce papier est
pasta utilizada en
Herstellung dieses
utilizzata per
entièrement fabriqué van dit papier is voor
la fabricación de
Papiers kommt zu
100 % afkomstig uit produrre questa carta
à partir de pâte à
este papel procede
100 % aus nachhaltig
papier provenant bossen die doorlopend proviene da foreste
de bosques
bewirtschafteten
sostenibili
de forêts durables opnieuw aangepland
sostenibles
Wäldern
worden
TINS-A326URR0
1
R-61+62FBST English
17/10/2003
09:13
Page 51
SHARP ELECTRONICS (EUROPE) GMBH.
Sonninstrasse 3
20097 Hamburg
Germany
SHARP MANUFACTURING
ist ein Mitglied von:
Gedruckt in Grossbritannien
est un membre de:
Imprimé au Royaume-Uni
is een lid van:
Gedrukt in Groot-Brittannie
è un membro di:
Stampato in Gran Bretagna
es un miembro de:
Impreso en el Reino Unido
De papier voor deze
Le papier de ce
Das Papier dieser
gebruiksaanwijzing La carta di questo
Bedienungsanleitung mode d'emploi est
manuale d'istruzioni
is van 100 %
fait de 100 %
besteht zu 100 %
è fatta di 100 %
hergebruiken papier
de papier réutilisé
aus Altpapier
della carta riciclata
gemaakt
TINS-A326URR0
1
El papel de este
manual de
instrucciones se
hace de 100 %
es del papel
reciclado
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising