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Sharp R-209 Manual

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800W (IEC 60705)
OPERATION MANUAL
with COOKBOOK
R-209
MICROWAVE OVEN
R-209 03.12.3 11:06 AM Page A
1
OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
C
ONTROL PANEL
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
S
AFETY:
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 - 5
Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
O
PERATION:
Maff Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
How Your Oven Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
How to Operate Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Cooking and Defrosting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
C
OOKING
ADVICE:
Microwave Cooking Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 - 11
Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Defrosting Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Reheating Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
C
OOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 - 27
A
FTERCARE
:
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
G
UARANTEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
S
PECIFICATIONS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
CONTENTS
R-209 03.12.3 11:06 AM Page 1
2
OVEN AND ACCESSORIES
13
14
11
10
12
1
9
8
75
64
2
3
OVEN:
1. Oven lamp
2. Control panel
3. Door opening button
4. Waveguide cover (DO NOT REMOVE)
5. Oven cavity
6. Coupling
7. Door latches
8. Door hinges
9. Door seals and sealing surfaces
10. Power cord
11. Ventilation openings
12. Outer cabinet
ACCESSORIES:
Check to make sure the following accessories are
provided:
13. Turntable
14. Roller stay
• Place the roller stay in the coupling on the
oven floor, then place the turntable on to the
roller stay, ensuring it is located firmly.
• To avoid turntable damage, ensure dishes or
containers are lifted clear of the turntable rim
when removing them from the oven.
NOTES:
• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it
is not damaged.
• Always operate the oven with the turntable and roller stay fitted correctly. This promotes thorough,
even cooking. A badly fitted turntable may rattle, may not rotate properly and could cause damage
to the oven.
• The turntable rotates clockwise or anti-clockwise. The rotary direction may change each time you
start the oven. This does not affect cooking performance.
• When you order accessories, please quote both the PART NAME and MODEL NUMBER to
your dealer or SHARP approved service facility.
WARNING:
The door, outer cabinet, oven cavity, turntable and dishes will become very
hot during operation. To prevent burns, always use thick oven gloves.
R-209 03.12.12 8:00 PM Page 2
3
CONTROL PANEL
1. COOKING CONTROL
2. COOK & DEFROST GUIDE
3. TIMER (0 - 30 minutes)
1
2
3
R-209 03.12.12 8:01 PM Page 3
4
INSTALLATION
WARNING:
Inspect the Oven:
• Check the oven carefully for damage
before and regularly after installation.
• Make sure the door closes properly,
that it is not misaligned or warped.
• Check the hinges and door safety
latches are not broken or loose.
• Ensure the door seal and sealing
surfaces are not damaged. If the door
or door seals are damaged, the oven
must not be operated until it has
been repaired by a competent person.
• Inspect the oven interior and door for
dents.
IMPORTANT:
If any damage is apparent, do not
operate the oven in any way, until it has
been repaired by a SHARP trained
engineer.
1. Remove all packing materials including the
feature sticker (if applicable). Do not remove
the plastic film from the inside of the oven
window as this protects it from dirt. The
waveguide cover prevents food and grease
from entering the waveguide area where it
could cause damage. DO NOT REMOVE
THE WAVEGUIDE COVER.
2. Place oven on a secure, level surface.
Ensure it is strong enough to take the oven
weight, plus the heaviest item likely to be
cooked in the oven.
3. The minimum
height of free space
necessary above
the top surface of
the oven is 15cm.
4. Do not place the oven where heat, moisture
or high humidity are generated, (for example,
near or above a conventional oven) or near
combustible materials (for example, curtains).
Do not block or obstruct air vent openings.
Do not place objects on top of the oven.
5. Make sure the power supply cord is
undamaged (See “ELECTRICAL
CONNECTION” below).
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.
6. The socket must be readily accessible so that
it can be easily unplugged in an emergency.
7. Do not use the oven outdoors.
BUILDING-IN-KIT.
This oven is not designed to be built into a
kitchen unit.
ELECTRICAL CONNECTION.
• Do not allow water to come into contact with
the power supply cord or plug.
• Insert the plug properly into the socket.
• Do not connect other appliances to the same
socket using an adaptor plug.
• If the power supply cord is damaged, it must be
replaced by a Sharp approved service facility or
a similarly qualified person to avoid a hazard.
• When removing the plug from the socket
always grip the plug, never the cord as this may
damage the power supply cord and the
connections inside the plug.
• If the plug fitted to your oven is a rewireable
type and in the event of the socket outlet in
your home not being compatible with the plug
supplied, remove the plug properly (do not
cut off).
• If the plug fitted to your oven is a non-
rewirable type and in the event of the socket
outlet in your home not being compatible with
the plug supplied, cut-off the mains plug.
• Refit with a suitable type, observing the wiring
code given in `To replace the mains plug’ on
page 30.
15cm
R-209 03.12.24 5:54 PM Page 4
5
INSTALLATION
IMPORTANT SAFETY INSTRUCTIONS
WARNING: Only allow children to use
the oven without supervision when
adequate instructions have been given so
that the child is able to use the oven in a
safe way and understands the hazards of
improper use.
Pacemaker: If you have a heart pacemaker,
consult your doctor or the pacemaker
manufacturer prior to oven use.
Oven Use:
• The oven is for domestic food use only.
• Never operate the oven when empty.
• Do not leave or store anything inside the oven
when not in use.
• Never attempt to use the oven with the door
open. It is important not to force or tamper
with the door safety latches.
• Never operate the oven with any object caught
in the door.
• Do not insert fingers or objects in the holes of
the door latches or air-vent openings as this may
damage the oven and cause an electric shock.
• If water or food drops inside the air vent
openings switch off the oven immediately,
unplug it and call a SHARP approved service
facility. (See page 30).
• Never move the oven while it is operating.
FIRE: If smoke is observed, switch off
and unplug the appliance and keep the
door closed in order to stifle any flames.
PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
WARNING: Liquids and other foods
must not be heated in sealed containers
since they are liable to explode.
Microwave heating of beverages can
result in delayed eruptive boiling,
therefore care has to be taken when
handling the container. Stir the liquid
prior to and during heating/ reheating,
let liquid stand for at least 20 seconds in
the oven after cooking.
IMPORTANT!
• The fuse from the cut-off plug should be
removed and the plug disposed of in a safe
manner.
• Under no circumstances should the cut-off
plug be inserted into a socket outlet as a
serious electric shock may occur.
• The plug must not be used without the fuse
cover fitted.
• If you have any doubt about your microwave
oven obtain the help of a qualified electrician.
• When replacing the plug please ensure that
you use a BSI or ASTA approved plug to
BS1363, this should be fitted with a brown
coloured 13 amp fuse approved by BSI or
ASTA to BS1362. If you have any doubt about
electrical connection seek the help of a
qualified electrician.
WARNING: THIS APPLIANCE MUST
BE EARTHED
To wire an appropriate plug, follow the wiring code
given in `To replace the mains plug’ on page 30.
R-209 03.12.3 11:06 AM Page 5
6
MAFF HEATING CATEGORY
The heating category (a letter A to E) developed
by MAFF (Ministry of Agriculture, Fisheries and
Food) with microwave oven and food
manufacturers indicates the ability of the oven to
heat small quantities of food (up to 500g [1lb
2oz]). It does not represent the general
performance of the oven.
HOW YOUR OVEN WORKS
Microwaves are energy waves, similar to those
used for TV and radio signals.
Electrical energy is converted into microwave
energy, which is directed into the oven cavity via
a waveguide. To prevent food and grease entering
the wave guide it is protected by the waveguide
cover.
Microwaves cannot pass through metal, because
of this the oven cavity is made of metal and there
is a fine metal mesh on the door.
During cooking the microwaves bounce off the
sides of the oven cavity at random.
Microwaves will pass through certain materials,
such as glass and plastic, to heat the food.
(See “Suitable Cookware” on page 12).
Water, sugar and fat in food absorb microwaves
which cause them to vibrate. This creates heat by
friction, in the same way your hands get warm
when you rub them together.
The outer areas of the food are heated by the
microwave energy, then the heat moves to the
centre by conduction, as it does in conventional
cooking. It is important to turn, rearrange or stir
food to ensure even heating.
Once cooking is complete, the oven
automatically stops producing microwaves.
Standing time is necessary after cooking, as it
enables the heat to disperse equally throughout
the food.
Microwave output power
in Watts (based on
international (IEC 60705)
standard).
600 700 800 900 1000 Watts
OVEN
OUTPUT
POWER
Less heating time required
More heating time required
OVEN
OUTPUT
CATEGORY
Less heating time required
More heating time required
Letter representing the
oven heating category.
Microwave Symbol.
A B C D E
Food packs carry cooking instructions for heating
categories A to E. Follow instructions for the
letter corresponding to the oven’s heating
category. The higher the output power and
heating category of the oven the less heating time
is required as shown opposite.
R-209 03.12.3 11:06 AM Page 6
7
MICROWAVE POWER LEVELS
Power Level Percentage
HIGH 100%
(Cook)
MEDIUM HIGH 70%
MEDIUM 50%
MEDIUM LOW 30%
(Defrost)
LOW 10%
(Defrost)
• Your oven has 5 power levels, as shown.
• To change the power level for cooking, turn
the COOKING CONTROL to the desired
power level.
• For use of the power levels, please refer to the
cooking charts and recipes on pages 16 - 27.
Power level:
The microwave power level is varied by the
microwave energy switching on and off.
When using power levels other than HIGH you
will be able to hear the microwave energy pulsing
on and off as the food cooks or defrosts.
R-209 03.12.3 11:06 AM Page 7
8
HOW TO OPERATE YOUR OVEN
Opening the door:
To open the oven door, push the door opening button.
Starting the oven:
Close the door and turn the TIMER to the desired
cooking/defrosting time, the oven will start
automatically.
Stopping the oven:
If you want to stop the oven during cooking, open
the oven door or turn the TIMER back to “0”.
1. Choose the power level by
turning the COOKING
CONTROL to the MED
HIGH setting.
2. Enter the cooking time by turning
the TIMER to the desired time.
The oven will start automatically.
IMPORTANT:
When cooking/defrosting for less than 2
minutes, turn the TIMER past the 5
minute mark and then back to the desired
setting. This will ensure the bell rings at the
end of the cooking time. SETTING THE
TIMER AUTOMATICALLY STARTS
THE OVEN.
IMPORTANT:
Ensure the TIMER is
returned to “0”
position at the end of
cooking, or the oven
will start automatically
when the oven door is
closed.
NOTES:
• When the oven starts, the oven lamp will light and the turntable will rotate clockwise or
anti-clockwise.
• If the door is opened during cooking/defrosting to stir or turn over food, the TIMER stops counting
down automatically. The cooking/defrosting time starts to count down again when the door is closed.
• To change the power level or cooking time during cooking, turn the COOKING CONTROL or
the TIMER to the desired new setting.
• When cooking/defrosting is complete, the TIMER returns to “0” and the bell will ring.
The oven lamp goes off and the turntable stops rotating.
Example:
To cook for 2 minutes 30 seconds on MEDIUM HIGH microwave power.
Cooking
• Use microwave power levels LOW to HIGH to
cook (refer to page 7).
• Stir or turn the food, where possible, 2 - 3
times during cooking.
• After cooking, cover food and leave to stand.
• Refer to the cooking and reheating charts in
the cookbook section, pages 17 - 20.
Defrosting
• Use microwave power levels LOW or
MEDIUM LOW to defrost (refer to page 7).
• Stir or turn the food, where possible, 2 - 3
times during defrosting.
• After defrosting, cover the food in foil and
leave to stand until thoroughly defrosted.
• Refer to the defrosting chart in the cookbook
section, page 16.
R-209 03.12.12 8:01 PM Page 8
9
COOKING AND DEFROSTING GUIDE
COOKING CHART Weight range: 0.5kg, 1.0kg and 1.5kg
FOOD METHOD
Canned food (20ºC) Remove the food from the can. Place in a suitable dish, cover, pierce and cook.
Stir twice during cooking.
Fresh fruit Prepare and place in a suitable dish, cover, pierce and cook.
Stir twice during cooking.
Minced meat (5ºC) Place in a suitable dish. Stir 3 - 4 times during cooking.
Fresh vegetables
Prepare and place in a suitable dish. Add 15ml (1tbsp) water per 100g of vegetables.
Cover, pierce and cook. Stir twice during cooking.
This guide is designed to make cooking and defrosting specific foods easier.
It is only suitable for the foods and weights listed in the charts below.
The guide allows the use of 3 set weights, these are 0.5kg, 1.0kg and 1.5kg.
Example: To defrost 1.0kg of Chicken legs:
• Place chicken legs in a flan dish and place onto the turntable.
• Turn the COOKING CONTROL to DEFROST (MEDIUM LOW).
• Turn the TIMER to the 1.0kg setting. The oven will start immediately.
• Turn the Chicken legs over 3 - 4 times during defrosting.
NOTES:
• For food and weights not included in the above charts, please refer to the Defrosting and Cooking
charts on pages 16 - 19.
• When covering food, use microwaveable cling film and pierce in 4 - 5 places.
COOKING: Turn the COOKING CONTROL to the COOK setting (HIGH).
Then turn the TIMER to the correct weight, e.g. 0.5kg.
The oven will start cooking immediately.
DEFROSTING: Turn the COOKING CONTROL to the DEFROST setting (MEDIUM LOW).
Then turn the TIMER to the correct weight, e.g. 1.0kg.
The oven will start defrosting immediately.
After defrosting, cover the food in foil and leave to stand for 30 - 90 minutes until
thoroughly defrosted.
DEFROSTING CHART Weight range: 0.5kg, 1.0kg and 1.5kg
FOOD METHOD
Chicken legs/fillets Place in a flan dish. Turnover and rearrange 3 - 4 times during defrosting.
Minced meat Place in a suitable dish. Turnover 3 - 4 times during defrosting, removing
any defrosted parts.
Fish Place in a flan dish. Separate and rearrange 3 - 4 times during defrosting.
Sausages Place in a flan dish. Turn and separate 3 - 4 times during defrosting.
R-209 03.12.4 9:08 AM Page 9
10
MICROWAVE COOKING ADVICE
Microwaves cook food faster than conventional
cooking. It is therefore essential that certain
techniques are followed to ensure good results.
Many of the following techniques are similar to
those used in conventional cooking.
Arrange
Cover
Pierce
Stir, turn and
rearrange
Stand
Cooking Techniques
Place the thickest parts of food towards the outside of the
dish. e.g. Chicken drumsticks.
Foods that are placed towards the outside of the dish will
receive more energy, so cook quicker, than those in the
centre.
Certain foods benefit from being covered during microwave cooking, follow
recommendations where given (see pages 16 - 20).
Use vented microwave cling film or a suitable lid.
Foods with a shell, skin or membrane must be pierced in
several places before cooking or reheating as steam will
build up and may cause food to explode.
e.g. Potatoes, Fish, Chicken, Sausages.
NOTE: Eggs in their shells and hard/soft boiled eggs should not be
heated in the microwave oven as they may explode, even
after cooking has ended.
For even cooking it is essential to stir, turn and rearrange food during
cooking. Always stir and rearrange from the outside towards the centre.
Standing time is necessary after cooking so it enables the heat to disperse
equally throughout the food.
WARNING:
Follow instructions in the SHARP operation manual at all times.
If you exceed recommended cooking times and use power levels that are too high, food
may overheat, burn and, in extreme circumstances, catch fire and damage the oven.
COOKING ADVICE NOTES:
• Always attend the oven when in use.
• Ensure that the utensils are suitable for
use in a microwave oven. (See “Suitable
Cookware” on page 12).
• Refer to the charts in the cookbook section for
recommended cooking times and power levels.
• Do not place hot foods/utensils on a cold
turntable or cold foods/utensils on a hot
turntable.
• Liquids and foods must not be heated in
sealed containers or jars/containers with
lids on, as pressure will build up inside and
may cause the container/jar to explode.
• Only use microwave popcorn within the
recommended packaging (follow the
manufacturers instructions). Never use oil
unless specified by the manufacturer and never
cook for longer than instructed.
R-209 03.12.4 9:05 AM Page 10
11
MICROWAVE COOKING ADVICE
Check the temperature of food and drink and stir before serving. Take special
care when serving to babies, children or the elderly. The contents of feeding
bottles and baby food jars are to be stirred or shaken and the temperature is
to be checked before consumption to avoid burns.
Face & Hands: Always use oven gloves to remove food or cookware from the
oven. Stand back when opening the oven door to allow heat or steam to
disperse. When removing covers (such as cling film), opening roasting bags or
popcorn packaging, direct steam away from face and hands.
Composition
Density
Quantity
Size
Shape
Temperature of
food
Food Characteristics
Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less
heating time. Care should be taken as overheating can lead to fire.
Bones in food conduct heat, making the food cook more quickly. Care must
be taken so that the food is cooked evenly.
Food density will affect the amount of cooking time needed.
Light porous foods, such as cakes or bread, cook more quickly than heavy,
dense foods, such as roasts and casseroles.
The number of microwaves in your oven remains the same regardless of how
much food is being cooked. The cooking time must be increased as the
amount of food placed in the oven increases.
e.g. Four potatoes will take longer to cook than two.
Small foods and small pieces cook faster than large ones, as microwaves can
penetrate from all sides to the centre. For even cooking make all the pieces
the same size.
Foods which are irregular in shape, such as chicken breasts or drumsticks,
take longer to cook in the thicker parts. For even cooking, place the thickest
parts to the outside of the dish where they will receive more energy.
Round shapes cook more evenly than square shapes when microwave cooking.
The initial temperature of food affects the amount of cooking time needed.
Chilled foods will take longer to cook than food at room temperature.
e.g. A cake made with chilled ingredients, (i.e. margarine) will take longer to
cook than a cake made with ingredients at room temperature.
The temperature of the container is not a true indication of the temperature
of the food or drink. Cut into foods with fillings, for example jam doughnuts,
to release heat or steam.
R-209 03.12.3 11:06 AM Page 11
12
SUITABLE COOKWARE
To cook/defrost food in a microwave oven, the
microwave energy must be able to pass through
the container to penetrate the food. Therefore it
is important to choose suitable cookware.
Round/oval dishes are preferable to
square/oblong ones, as the food in the corners
tends to overcook. A variety of cookware can be
used as listed below.
Cookware
Aluminium foil
Foil Containers
Browning dishes
China and ceramics
Glassware
e.g. Pyrex ®
Metal
Plastic/Polystyrene
e.g fast food containers
Cling film
Freezer/Roasting
bags
Paper - Plates, cups
and kitchen paper
Straw and wooden
containers
Recycled paper
and newspaper
Microwave Safe
✔ / ✘
✔
✔ / ✘
✔
✘
✔
✔
✔
✔
✔
✘
Comments
Small pieces of aluminium foil can be used to shield
food from overheating. Keep foil at least 2cm from
the oven walls, as arcing may occur.
Foil containers are not recommended unless
specified by the manufacturer, e.g. Microfoil ®,
follow instructions carefully.
Always follow the manufacturers instructions.
Do not exceed heating times given.
Be very careful as these dishes become very hot.
Porcelain, pottery, glazed earthenware and bone
china are usually suitable, except for those with
metallic decoration.
Care should be taken if using fine glassware as it
can break or crack if heated suddenly.
It is not recommended to use metal cookware as it
will arc, which can lead to fire.
Care must be taken as some containers warp, melt
or discolour at high temperatures.
Should not touch the food and must be pierced to
let the steam escape.
Must be pierced to let steam escape. Ensure bags
are suitable for microwave use.
Do not use plastic or metal ties, as they may melt
or catch fire due to the metal ‘arcing’.
Only use for warming or to absorb moisture.
Care must be taken as overheating may cause fire.
Always attend the oven when using these materials
as overheating may cause fire.
May contain extracts of metal which will cause
‘arcing’ and may lead to fire.
NOTE: When heating food in plastic or paper containers, monitor the oven due to the possibility of
ignition.
R-209 03.12.3 11:06 AM Page 12
13
DEFROSTING ADVICE
Defrosting food using your microwave oven is
the quickest method of all.
It is a simple proccess but the following
instructions are essential to ensure the food is
thoroughly defrosted.
NOTES:
• Remove all packaging and wrapping before defrosting.
• To defrost food, use microwave power levels MEDIUM LOW or LOW.
• Please refer to the defrosting chart on page 16 for further information.
Rearrange
Separate
Shield
Stand
Turn over
Foods that are placed towards the outside of the dish will defrost quicker than
foods in the centre. It is therefore essential that the food is rearranged up to 4
times during defrosting.
Move closely packed pieces from the outside to the centre and rearrange
over-lapping areas.
This will ensure that all parts of the food defrosts evenly.
Foods may be stuck together when removed from the freezer. It is important
to separate foods as soon as it is possible during defrosting.
e.g. bacon rashers, chicken fillets.
Some areas of food being defrosted may become warm. To prevent them
becoming warmer and starting to cook, these areas can be shielded with small
pieces of foil, which reflect microwaves. e.g. legs and wings on a chicken.
Standing time is necessary to ensure food is thoroughly defrosted.
Defrosting is not complete once the food is removed from the microwave
oven. Food must stand, covered, for a length of time to ensure the centre has
completly defrosted.
It is essential that all foods are turned over at least 3 - 4 times during
defrosting. This is important to ensure thorough defrosting.
R-209 03.12.3 11:06 AM Page 13
14
Plated meals
Sliced meat
Poultry portions
Casseroles
Remove any poultry or meat portions, reheat
these separately, see below.
Place smaller items of food to the centre of the plate,
larger and thicker foods to the edge. Cover with vented
microwave cling film and reheat on MEDIUM, stir/
rearrange halfway through reheating.
NOTE: Ensure the food is thoroughly reheated before
serving.
Cover with vented microwave cling film and reheat on
MEDIUM. Rearrange at least once to ensure even reheating.
NOTE: Ensure the meat is thoroughly reheated before
serving.
Place thickest parts of the portions to the outside of the
dish, cover with vented microwave cling film and reheat
on MEDIUM HIGH
Turn over halfway through reheating.
NOTE: Ensure the poultry is thoroughly reheated
before serving.
Cover with vented microwave cling film or a suitable lid
and reheat on MEDIUM.
Stir frequently to ensure even reheating.
NOTE: Ensure the food is thoroughly reheated before
serving.
REHEATING ADVICE
For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly
reheated before serving.
NOTES:
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together with
the size, shape and material of the container.
• To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or
fat content, e.g. mince pies or Christmas pudding.
• Never heat oil or fat for deep frying as this may lead to overheating and fire.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturer's
instructions on the can.
To achieve the best results when reheating, select a suitable microwave power level appropriate to the
type of food. e.g. A bowl of vegetables can be reheated using HIGH, while a lasagne which contains
sensitive ingredients and cannot be stirred, should be reheated using MEDIUM.
Never heat liquids in narrow-necked containers, as this could result in the
contents erupting from the container and may cause burns.
The contents of feeding bottles and baby food jars are to be stirred or shaken and
the temperature is to be checked before consumption to avoid burns.
R-209 03.12.3 11:06 AM Page 14
15
COOKBOOK
CONTENTS
INTRODUCTION, COOKERY NOTES &CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . .15
DEFROSTING
CHART
:
Meat, poultry, fish, fruit, bread, pastry, savoury pie & quiche . . . . . . . . . . . . . . . . . . . . .16
C
OOKING CHARTS:
Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
REHEATING C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
R
ECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21-27
SPOON MEASURES
1.25ml
1
/
4 teaspoon
2.5ml
1
/2 teaspoon
5ml 1 teaspoon
15ml 1 tablespoon
CONVERSION CHARTS
WEIGHT MEASURES
15g
1
/2oz
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb
VOLUME MEASURES
30ml 1floz
100ml 3floz
150ml 5floz (
1
/4 pint)
300ml 10floz (
1
/2 pint)
600ml 20floz (1 pint)
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven.
These will give you successful results and will save time and electricity. The recipes demonstrate the
capabilities of your oven and prove that microwave technology is the efficient and effective alternative
to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.
COOKERY NOTES
• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only
approximate.
• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes
are lined, use greaseproof paper unless otherwise stated.
• Please note that all serving quantities are approximate.
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly.
• Serve all dishes immediately unless otherwise stated.
• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• The recipes in this cookery book were developed using chilled eggs and fat. Room temperature
ingredients may give a different result.
• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
R-209 03.12.3 11:06 AM Page 15
Place in a flan dish. Turn over 4-5
times during defrosting. Shield.
Place on a plate.
Use sequence programming.
Stage 1:
Defrost on MEDIUM LOW
for the first quarter of
cooking time.
Stage 2: Defrost on LOW for the
remaining cooking time.
Turn over 3-4 times, removing
defrosted mince each time.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place on a plate. Separate and re-
arrange twice during defrosting. Shield.
Place on a plate. Turn over and
separate twice during defrosting.
Place in a flan dish. Turn 4-5 times,
during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a bowl. Turn 3-4 times,
removing defrosted mince each time.
Place in a flan dish. Separate and re-
arrange twice during defrosting. Shield.
Place in a dish. Stir during defrosting.
Shield.
Place on the turntable. Separate and
rearrange during defrosting.
Place on a plate. Turn over half way
through defrosting.
Remove from foil container. Place in
a flan dish.
Remove from foil container. Place in
a flan dish.
Meat Joints
(Beef, Lamb, Pork)
Minced Meat
Steak/Chops
2cm (3/4”) thick
Sausages
Bacon
Beefburgers
❖ Whole Poultry
(Chicken,Turkey,Duck)
Chicken Legs
Chicken/Turkey
Breasts & Fillets
Minced Turkey
Fish
(Whole/FIllets/Steaks)
Apples/Rhubarb
Bread (sliced)
Pastry
(Puff or Shortcrust)
Savoury Pie & Quiche
(cooked)
Fruit Pie
90 - 120 Minutes
15 - 30 Minutes
25 - 30 Minutes
15 - 20 Minutes
5 - 10 Minutes
15 - 20 Minutes
60 - 90 Minutes
25 - 30 Minutes
15 - 30 Minutes
15 - 20 Minutes
15 Minutes
15 - 20 Minutes
5 - 10 Minutes
10 - 15 Minutes
20 - 30 Minutes
20 - 30 Minutes
20 - 22 Minutes/
450g
10 - 12 Minutes/
450g
14 - 15 Minutes/
450g
6 - 7 Minutes/
450g
10 - 12 Minutes/
450g
12 - 13 Minutes/
450g
19 - 20 Minutes/
450g
8 - 9 Minutes/
450g
10 - 11 Minutes/
450g
7 - 8 Minutes/
450g
8 - 9 Minutes/
450g
7 - 8 Minutes/
450g
6 Minutes/
400g
7 - 8 Minutes/
450g
15 - 16 Minutes/
500g pie, quiche
22 - 23 Minutes/
800g pie, quiche
13 - 14 Minutes/
400g pie
18 - 19 Minutes/
700g pie
LOW
10%
Stage1:
MEDIUM LOW
30%
Stage 2:
LOW
10%
LOW
10%
MEDIUM LOW
30%
LOW
10%
LOW
10%
LOW
10%
MEDIUM LOW
30%
MEDIUM LOW
30%
MEDIUM LOW
30%
MEDIUM LOW
30%
MEDIUM LOW
30%
MEDIUM LOW
30%
LOW
10%
MEDIUM LOW
30%
LOW
10%
LOW
10%
16
DEFROSTING CHART
FOOD DEFROST MICRO ▼ METHOD ● STANDING
TIME POWER LEVEL TIME
▼ Method: If shielding is necessary, use small pieces of foil.
❖ Poultry: Chicken, turkey and duck must be defrosted without giblets.
● Standing Time: During recommended standing time, wrap or cover food in foil.
R-209 03.12.4 9:04 AM Page 16
Beef (rare)
(Topside, Silverside)
Beef (medium)
(Topside, Silverside)
Beef (well done)
(Topside, Silverside)
Beefburgers
Minced Meat
Sausages (thick)
Sausages (thin)
Lamb (Fillet, Shoulder,
Leg)
Lamb Chops
Pork
(Loin, Leg)
Pork Chops
(with bone)
Pork chops
(boneless)
Bacon
Whole Poultry:
Chicken, Turkey & Duck
Chicken/Turkey Portions,
Breasts & Drumsticks
Minced Turkey
Fish Fillets
Whole fish & Steaks
(Trout, Mackerel)
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
HIGH
100%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
HIGH
100%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
10 Minutes
10 Minutes
10 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 Minutes
2 Minutes
10 Minutes
4 - 5 Minutes
10 Minutes
4 - 5 Minutes
4 - 5 Minutes
1 Minute
10 Minutes
5 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes
12 - 13 Minutes/
450g
18 - 19 Minutes/
450g
21 - 22 Minutes/
450g
10 - 11 Minutes/
450g
8 Minutes/
450g
8 - 9 Minutes/
8 sausages
6 - 7 Minutes
8 sausages
19 - 20 Minutes/
450g
10 - 11 Minutes/
450g
20 - 21 Minutes/
450g
18 - 19 Minutes/
450g
14 - 15 Minutes/
450g
3 - 4 Minutes/
2 - 4 slices
12 - 13 Minutes/
450g
11 - 12 Minutes/
450g
9 - 10 Minutes/
450g
9 - 10 Minutes/
450g
7 - 8 Minutes/
450g
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a bowl.
Stir 2-3 times during cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a flan dish.
Turn over halfway through cooking.
Place in a bowl.
Stir 3-4 times during cooking.
Place in a flan dish.
Cover with cling film.
Place in a flan dish.
Cover with cling film.
17
COOKING CHART
FOOD COOKING MICRO ▼ METHOD ● STANDING
TIME POWER LEVEL TIME
▼ Method: If shielding is necessary, use small, pieces of foil.
● Standing Time: During recommended standing time, wrap or cover food in foil.
Note: Prior to cooking, food is refrigerated, 5
0
C.
R-209 03.12.3 11:06 AM Page 17
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
5 Minutes
4 Minutes
2 Minutes
2 Minutes
2 Minutes
3 Minutes
2 Minutes
3 Minutes
2 Minutes
2 Minutes
2 Minutes
Aubergines &
Broccoli (fresh)
Sliced Beans
(green - fresh)
Brussels
Sprouts (fresh)
Cabbage, Carrots,
Cauliflower, Celery
Corn on the Cob
(fresh)
Sliced Courgettes &
Leeks (fresh)
Sliced Parsnips &
Spinach (fresh)
Peas (fresh)
Potatoes, Jacket
(250g - each)
Potatoes, Boiled
(old & new - fresh)
Diced Swede &
Turnips (fresh)
Beans & Cabbage
(green - frozen)
Broccoli, Leaf Spinach
/Brussels Sprouts
(frozen)
Carrots - sliced
(frozen)
Cauliflower florets
(frozen)
Corn on the Cob
(frozen)
Peas, Sweetcorn &
Mixed Vegetables
(frozen)
Apples & Rhubarb
Blackberries/Rasp-
berries/Redcurrants
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
HIGH
100%
18
FOOD COOKING MICRO ▼ METHOD ● STANDING
TIME POWER LEVEL TIME
COOKING CHART
NOTE:
• Fresh vegetables and fruit are cooked from 20°C (ambient temperature).
• Frozen vegetables are cooked from -18°C.
6 Minutes/
225g
6 Minutes/
225g
6 Minutes/
225g
6 Minutes/
225g
7 Minutes/
225g
5 Minutes/
225g
6 Minutes/
225g
5 Minutes/
225g
12 Minutes/
2 potatoes
11 Minutes/
225g
8 Minutes/
225g
6 Minutes/
225g
7 Minutes/
225g
7 Minutes/
225g
6 Minutes/
225g
12 Minutes/
2 cobs
6 Minutes/
225g
6 Minutes/
450g
6 Minutes/
450g
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover. Stir halfway through cooking.
Slice or break into florets. Place in dish.
Add 30ml (2 tbsp) water. Cover.
Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover. Stir 1/2 through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover. Stir halfway through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Prick in several places. Place in dish.
Place on the edge of the turntable.
Cut into quarters. Place in dish. Add 60ml
(4 tbsp) water. Cover. Stir halfway through
cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Cover dish. Turnover halfway
through cooking.
Place in dish. Cover dish. Stir halfway
through cooking.
Peel & slice. Place in a dish and cover.
Stir during cooking.
Place in a dish and cover. Stir during
cooking.
R-209 03.12.3 11:06 AM Page 18
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
30 Seconds
30 Seconds
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
MEDIUM HIGH
70%
19
FOOD ❇ COOKING MICRO ▼ METHOD ● STANDING
TIME POWER LEVEL TIME
COOKING CHART
White rice
(long grain)
Brown rice
Spaghetti
(short cut)
Macaroni
(short cut)
Tagliatelle
Pasta shells
Spaghetti/
Tagliatelle
Fusilli/Penne/
Conchiglie/
Farfalle
Ravioli
Tortellini
(white)
Tortellini
(brown)
Omelette
Scrambled
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be adjusted
according to quantity of rice or pasta, see Method.
● Standing Time (rice & pasta only): After standing, rinse in boiling water prior to serving.
14 - 15 Minutes
20 - 21 Minutes
11 - 12 Minutes
12 - 13 Minutes
10 - 11 Minutes
11 - 12 Minutes
4 - 5 Minutes
4 - 5 Minutes
6 - 7 Minutes
7 - 8 Minutes
8 - 9 Minutes
15g butter
4 eggs (medium)
90ml (6tbsp) milk
salt & pepper
15g butter
2 eggs (medium)
30ml (2tbsp) milk
salt & pepper
DRIED PASTA
FRESH PASTA
EGGS INGREDIENTS
Add 300ml (1/2 pint) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g rice.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
1 Whisk together eggs and milk. Season.
2 Place butter in a 20.4cm flan dish.
Heat on HIGH for 30 seconds, until
melted. Coat the dish with the melted butter.
3
Pour omelette mixture into flan dish. Cook on
MEDIUM HIGH for 3 minutes. Whisk mixture
and cook again on MEDIUM HIGH for 5 minutes.
1 Melt the butter in a bowl on MEDIUM HIGH
for 30 seconds
2 Add the eggs, milk and seasoning and mix
well.
3 Cook on MEDIUM HIGH for 4 minutes,
stirring every minute.
R-209 03.12.3 11:06 AM Page 19
MEDIUM
HIGH 70%
MEDIUM
HIGH 70%
MEDIUM
HIGH 70%
MEDIUM
HIGH 70%
MEDIUM
HIGH 70%
MEDIUM
HIGH 70%
MEDIUM
50%
Canned foods
(Soup, Baked beans,
Spaghetti, Vegetables)
Bread rolls/
Croissants
Christmas
pudding
Sausage rolls (cooked,
chilled approx. 50g
each)
Quiche,
(cooked, chilled)
Meat pie
(cooked, chilled)
Fruit pie
(cooked, chilled)
7 - 8 Minutes/
425g can
40 - 50 Seconds/
2 croissants/2 rolls
40 Seconds/125g slice
1 Minute/175g pudding
2 Minutes/2 sausage rolls
3 Minutes/4 sausage rolls
4 Minutes/6 sausage rolls
5 - 6 Minutes/175g
8 - 9 Minutes/400g
11 -12 Minutes/700g
4 - 5 Minutes/150g
9 - 10 Minutes/500g
13 - 14 Minutes/800g
30 - 40 Seconds/50g - 70g
6 - 7 Minutes/450g
9 - 10 Minutes/700g
Remove from can. Place in a dish and
cover. Stir halfway through cooking.
Place on kitchen roll.
Place in a flan dish. Do not exceed
cooking time advised by food
manufacturer.
Place in a flan dish. Do not exceed
cooking time advised by food
manufacturer.
Place directly on the turntable or in
a flan dish.
Remove from foil container and
place in flan dish or on plate.
Remove from foil container and
place in flan dish or on plate.
2 Minutes
Nil
30 Seconds
30 Seconds
1 - 2 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes
1 Minute
1 - 2 Minutes
2 - 3 Minutes
20
FOOD COOKING MICRO METHOD STANDING
TIME POWER LEVEL TIME
REHEATING CHART
RECIPES
AVOCADO AU GRATIN
Serves 2 - 4
75g fresh breadcrumbs
50g cooked ham, finely chopped
142ml double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice
50g cheese, grated
fresh parsley sprigs to garnish
1 Place the breadcrumbs and ham in a bowl.
Add enough cream to bind the mixture.
Season with salt and pepper to taste and stir
in the parsley. Cook on HIGH (100%) for 3
minutes.
2 Cut the avocados in half. Remove the stone
and brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.
3 Place the filled avocados in a flan dish and
sprinkle with the grated cheese.
4 Cook on HIGH (100%) for 4 minutes, until
the cheese has melted. Garnish with sprigs of
fresh parsley.
NOTE: Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.
DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.
R-209 03.12.3 11:06 AM Page 20
21
RECIPES
GARLIC MUSHROOMS
Serves 6
50g margarine
250g mushrooms, quartered
30ml (2 tbsp) garlic purée
Variation:
Garlic Prawns: Substitute mushrooms with 250g
tiger prawns, cooked and peeled.
1 Heat the margarine on HIGH (100%) for 30
seconds.
2 Stir in the mushrooms, garlic and cook on
MEDIUM HIGH (70%) for 5 minutes,
stirring 2-3 times.
Serve in ramekin dishes with French bread.
STUFFED PEPPERS
Serves 2-4
2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onions
15ml (1 tbsp) garlic purée
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove
seeds and membranes. Place in a greased
25cm (10”) flan dish.
2 In a medium bowl, combine all remaining
ingredients except cheese. Fill pepper halves
with equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on
MEDIUM HIGH (70%) for 14 minutes.
FISH PIE
Serves 4
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) white sauce (See Page 26)
10ml (2 tsp) dried dill
1 Place potatoes in a bowl, add the water.
Cover and cook on HIGH (100%) for 20
minutes, until soft enough to mash. Mash
with margarine, milk and seasoning.
2
Place fish in a flan dish in a single layer, cover and
cook on
MEDIUM HIGH (70%)
for 14
minutes. Flake the fish and mix into the sauce.
Add the dill and mix well.
3 Pour into a casserole dish. Spread the potatoes
on top.
4 Cook on MEDIUM HIGH (70%) for 20
minutes.
R-209 03.12.3 11:06 AM Page 21
22
RECIPES
INDONESIAN SALMON
Serves 4
20ml (4 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) english mustard powder
30ml (2 tbsp) plain flour
284ml soured cream
4 salmon fillets (approx. 200g each)
1 Mix all the ingredients together in a bowl,
except the cream and salmon.
2 Place a quarter of this mixture into another
bowl, cut a slit into each fillet lengthways and
then place equal amounts of the mixture into
each slit.
3 Place the fillets into a flan dish and cook on
MEDIUM HIGH (70%) for 10 minutes.
4
Stir the cream into the remaining mixture to
make the sauce, keep refrigerated until required.
BEEF CASSEROLE
Serves 4
45ml (3 tbsp) plain flour
salt and pepper
500g braising steak, diced
50g margarine
200g carrots, sliced
150g courgettes, sliced
75g onions, sliced
250g potatoes, par-boiled and cubed
450ml (
3
/
4 pint) hot beef stock
150ml (
1
/
4 pint) red wine
30ml (2 tbsp) tomato purée
30ml (2 tbsp) worcestershire sauce
salt and pepeer to taste
30ml (2 tbsp) cornflour blended with water
1 Mix together the flour, salt and pepper, then
toss the steak in the seasoned flour until well
coated.
2 Heat the margarine in a 2.5 litre (approx. 4
pint) casserole dish on HIGH (100%) for 30
seconds. Stir in the steak, carrots, courgettes,
onions and potatoes.
3 Add the beef stock, wine, tomato purée,
worcestershire sauce, seasoning and blended
cornflour, stir well.
4. Cook on MEDIUM (50%) for 30 minutes,
then MEDIUM HIGH (70%) for 25 minutes.
Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve texture.
R-209 03.12.3 11:06 AM Page 22
23
RECIPES
STEAK & KIDNEY PUDDING
Serves 4
450g stewing steak, cubed
100g kidney, cubed
100g onion, chopped
450ml (
3
/4 pint) hot beef stock
30ml (2 tbsp) cornflour, mixed with a little water
225g self raising flour
2.5ml (
1
/2 tsp) salt
5ml (1tsp) baking powder
100g suet
approximately 150ml (
1
/4 pint) cold water
15ml (1 tbsp) milk
1 Place steak, kidney, onion and stock in a large
casserole dish. Cover and cook on MEDIUM
HIGH (70%) for 30 minutes. Stir halfway
through cooking and add the cornflour to
thicken.
2
To make the pastry, place the flour, salt, baking
powder and suet in a bowl and mix well.
3
Add enough cold water to form a soft dough.
Knead lightly. Roll out
2
/3
of the pastry and line a 1
litre (1
3
/4
pint) greased pudding basin with this
pastry. Roll out the remaining pastry and cut a
circle large enough to cover the surface.
4 Fill the basin with the meat mixture, top with
pastry circle and brush with milk. Make a slit
in centre to allow steam to escape.
5 Cover with cling film, pierce and cook on
MEDIUM HIGH (70%) for 15 minutes.
BOLOGNESE SAUCE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
150ml (
1
/4
pint) red wine
300ml (
1
/2
pint) hot beef stock
salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water
1 Place oil, onion, celery and garlic into a 2.5
litre (approx. 4 pint) dish and mix well.
2 Cook on MEDIUM HIGH (70%) for 4
minutes.
3 Add all the remaining ingredients, mix
thoroughly.
4 Cook on MEDIUM HIGH (70%) for 25
minutes, untill sauce is thick. Stir 2-3 times
during cooking.
Serve hot with spaghetti.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 900g mashed
potatoes. Heat on HIGH (100%) for 5 - 6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g drained canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.
R-209 03.12.3 11:06 AM Page 23
24
RECIPES
CREAMY TURKEY CASSEROLE
Serves 4
25g margarine
450g turkey, cubed
150g button mushrooms, sliced
150g leeks, sliced
salt and pepper
Sauce:
50g margarine
50g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
100g creamed coconut
300ml (
1
/
2 pint) milk
salt and pepper
250g mascarpone cheese
1 Place the magarine, turkey, mushrooms, leeks, salt
and pepper into a 2.5 litre (approx. 4 pint) casserole
dish and cook on HIGH (100%) for 10 minutes.
2 To make sauce, place margarine in a bowl and
heat on HIGH (100%) for 30 seconds until
melted.
3 Stir in the flour, cayenne pepper, mustard
powder and creamed coconut.
4 Whisk in the milk and cook on HIGH
(100%) for 5 minutes, stir every 2 minutes
until thick and smooth. Season with salt and
pepper.
5
Mix the mascarpone cheese into the sauce and
pour the sauce over the turkey mixture. Mix well.
6 Place on the turntable and cook on MEDIUM
HIGH (70%) for 20 minutes.
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (approx. 200g each)
75ml (5 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (
1
/2 tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and
pour over the chicken.
3 Cook on MEDIUM HIGH (70%) for 30
minutes then HIGH (100%) for 5 minutes.
Turnover and coat the chicken with the sauce
3-4 times during cooking.
LASAGNE
Serves 4
125g onion, chopped
2 cloves garlic, crushed
150g mushrooms, chopped
450g minced beef
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (
1
/4
pint) hot beef stock
15ml (1 tbsp) cornflour, mix with water
salt and pepper to taste
8 sheets of lasagne
300ml (
1
/2
pint) cheese sauce (See Page 26)
extra grated cheese to sprinkle
1 Place onion, garlic and mushrooms in a dish.
Cook on MEDIUM HIGH (70%) for 3
minutes.
2 Add beef, tomato purée, tomatoes, beef
stock, cornflour and seasoning. Cook on
MEDIUM HIGH (70%) for 20 minutes, stir
2 - 3 times.
3 Cover the base of a deep, square 20.4cm (8’’)
dish with half of the meat mixture, followed
by a layer of lasagne sheets. Cover with half
of the sauce. Repeat, finishing with the cheese
sauce. Sprinkle generously with grated
cheese.
4 Cook on MEDIUM HIGH (70%) for 30
minutes.
R-209 03.12.3 11:06 AM Page 24
25
RECIPES
CHICKEN CACCIATORE
Serves 4
225g mushrooms, sliced
125g onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (
1
/2 pint) red wine
5ml (1 tsp) dried oregano
5ml (1 tsp) dried parsley
salt and pepper to taste
4 chicken fillets (approx. 200g each)
1 Place mushrooms, onion and garlic in a 2.5
litre (approx. 4 pint) casserole dish. Cook on
HIGH (100%) for 3 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3 Add chicken fillets and coat with the sauce.
4 Cook on MEDIUM HIGH (70%) for 30
minutes. Stir and coat the chicken twice
during cooking.
Serve with rice or jacket potatoes.
BEAN CASSEROLE
Serves 4
200g courgettes, sliced
100g leeks, sliced
2 clove garlic, crushed
100g mushrooms, halved
400g canned, chopped tomatoes
400g canned, mixed beans in tomato sauce
100g fresh baby sweetcorn, chopped
5ml (1 tsp) fennel seeds
300ml (
1
/2 pint) hot vegetable stock
salt and pepper to taste
1
Place the cougettes, leeks, garlic and mushrooms
in a 2.5 litre (4 pint) casserole dish, mix well.
2
Add the tomatoes, beans, sweetcorn, fennel and
stock. Season and mix well.
3 Cook on MEDIUM HIGH (70%) for 15
minutes, then on HIGH (100%) for 15
minutes, stir 2-3 times during cooking.
Serve with rice or baked potatoes.
CHEESY JACKETS
Serves 2
2 baking potatoes, (approx. 250g each)
100g cooked ham, chopped
200g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
100g mushrooms, finely chopped
salt and pepper to taste
1
Prick each potato in several places. Cook on
HIGH (100%)
for 10 minutes. Halve each potato
and scoop the flesh into a bowl, add the ham,
cheese, chives and mushrooms. Mix well and
season.
2 Pile mixture back into the potato skins and
place in a flan dish, on the turntable.
3 Cook on MEDIUM (50%) for 14 minutes.
CHEESE & POTATO LAYER
Serves 4
125g onion, sliced
300g leeks, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See Page 26)
250g cheddar cheese, grated
1
Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre
(approx. 4 pint) casserole dish cover with half
the potato slices, pour over half the sauce
and sprinkle with half the cheese.
Repeat with the remining ingredients.
3 Cook on MEDIUM HIGH (70%) for 30
minutes.
R-209 03.12.3 11:06 AM Page 25
26
RECIPES
FRUIT CRUMBLE
Serves 4
600g seasonal fresh fruit, lightly cooked
100g brown sugar
5ml (1 tsp) cinnamon
100g plain wholemeal flour
100g rolled oats
75g margarine
1 Place the fruit, 50g of the brown sugar and
the cinnamon in a dish, mix well and cook on
HIGH (100%) for 4 minutes.
2 Place flour and oats in bowl, mix well and rub
in margarine, until mixture resembles fine
breadcrumbs. Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
MEDIUM (50%) for 10 minutes.
Variations:
Cheese sauce: Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vesetables, fish or meat.
Parsley sauce: Stir 15-30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.
Onion sauce: Add 225g cooked onion, finely chopped into the sauce at stage 2. Serve
with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster
sugar at Stage 2. Serve with puddings as an alternative to custard.
WHITE SAUCE
300ml (
1
/
2 pint)
25g margarine
25g plain flour
300ml (
1
/2 pint) milk
salt and pepper to taste
1 Place the margarine in a bowl and heat on
HIGH (100%) for 30 seconds, until melted.
2 Stir in the flour and whisk in the milk. Cook
on HIGH (100%) for 6 minutes, stirring
halfway through cooking, until thick and
smooth. Season with salt and pepper to taste.
RICH FLAPJACK
Serves 6-8
175g margarine
100g demerara sugar
200g golden syrup
325g jumbo oats
1 Place the margarine, sugar and syrup and oats in
a large bowl. Heat on HIGH (100%) for 5
minutes, stir every minute until melted, mix well.
2 Spoon mixture into a well greased 25cm (10")
flan dish, smooth the surface.
3 Place on the turntable and cook on
MEDIUM (50%) for 20 minutes.
MUSTARD SAUCE
Makes 300ml (
1
/2 pint)
Preparation time - 4 - 5 minutes
25g butter
45ml (3 tsp) whole grain mustard
200ml (7 floz) soured cream
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped
1 Melt the butter in a bowl on HIGH (100%)
for 1 minute. Add the mustard, soured cream,
salt, pepper and parsley. Mix well.
2 Cook on HIGH (100%) for 3 minutes. Stir
every minute until smooth and thick.
This dish is ideal served with meat or fish.
R-209 03.12.3 11:06 AM Page 26
27
RECIPES
GINGER CAKE
Serves 4 - 6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
2” piece, fresh stem ginger, grated
20ml (4 tsp) ground ginger
60ml (4 tbsp) orange juice
topping: 225g cream cheese
grated rind of 1 orange
5ml (1 tsp) orange juice
30ml (2 tbsp) icing sugar
1 Cream the sugar and margarine until light and
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4
Add the grated fresh ginger, ground ginger and
orange juice then mix to a dropping consistency.
5 Spoon the mixture into a greased and lined
8” (21cm x 9.5cm) cake dish.
6 Cook on MEDIUM (50%) for 16 minutes.
7 Leave to stand for 10 minutes.
8 To prepare the topping, combine the cream
cheese, orange juice and icing sugar until
smooth. Spread on top of the cake.
Keep refrigerated.
COFFEE & ALMOND CAKE
Serves 4-6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
5ml (1 tsp) almond essence
20ml (4 tsp) instant coffee
45ml (3 tbsp) hot water
topping: 100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
1 Cream the sugar and margarine until light and
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4
Dissolve the coffee in the hot water and fold into
the mixture, together with the almond essence.
5 Spoon into a greased and lined 8” (21cm x
9.5cm) cake dish.
6 Cook on MEDIUM (50%) for 16 minutes.
7 Leave to stand for 10 minutes.
8 Mix the icing sugar and water to make a
smooth paste.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated.
DOUBLE CHOC-CHIP CAKE
Serves 4-6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
75g plain or milk chocolate drops
1 Cream the sugar and margarine until light and
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder then fold into
the mixture.
4 Add chocolate drops and stir well.
5 Spoon into a greased and lined 8” (21cm x
9.5cm) cake dish.
6 Cook on MEDIUM (50%) for 16 minutes.
R-209 03.12.3 11:06 AM Page 27
28
OVEN INTERIOR
• It is important to clean the interior of your
microwave oven after each use.
• To clean the oven interior, use a mild detergent
solution, such as washing-up liquid, with warm
water on a soft cloth.
• Food and liquid splashes will build-up on the
oven walls and ceiling. If grease, fat and food
debris is allowed to build-up in the oven
interior it may overheat, smoke or even catch
fire when next using the oven.
• Keep the waveguide cover clean at all times.
The waveguide cover is constructed from a
fragile material and should be cleaned with
care (follow the cleaning instructions above).
NOTE: Excessive soaking may cause
disintegration of the waveguide cover.
The waveguide cover is a consumable part and
without regular cleaning, will need to be
replaced.
• Food will release steam during cooking and
cause condensation inside the oven and door.
It is important to wipe the oven dry. A build-
up of condensation will eventually lead to rust
forming on the oven interior.
• Do not allow grease or dirt to build-up on the
door seals or areas around the door. This may
prevent the door from closing correctly and
may cause a leakage of microwaves (follow the
cleaning instructions opposite).
• Ensure the turntable and roller stay are
cleaned after every use with a mild washing-up
liquid solution and dried. This will prevent the
build-up of grease and food debris.
The turntable is dishwasher safe.
OUTER CABINET
• Wipe the outside of the microwave oven with a mild detergent solution, such as washing-up liquid,
with warm water on a soft cloth.
CAUTION:
Ensure the TIMER is set to "0"position during cleaning, or the oven will start automatically when the
oven door is closed.
CLEANING & MAINTENANCE
NOTES:
• Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven.
• Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor.
Excess water spillage through these holes will cause damage to the oven interior.
• Failure to maintain your oven in a clean condition could lead to deterioration of the surface that
could adversely affect the life of the oven and possibly result in a hazardous situation.
CLEAN THE OVEN AT REGULAR INTERVALS AND REMOVE ANY FOOD DEPOSITS.
DOOR
• To remove all trace of dirt, regularly clean both sides of the door, the door seals and adjacent parts
with a soft, damp cloth. Do not use abrasive cleaner.
R-209 03.12.3 11:06 AM Page 28
29
If you think the oven is not working properly there
are some simple checks you can carry out yourself
before calling an engineer. This will help prevent
unnecessary service calls if the fault is something
simple.
Follow this simple check below:
Place half a cup of water on the turntable and
close the door. Select HIGH and programme the
oven to cook for 1 minute.
1. Does the oven lamp come on when it is cooking?
2. Does the turntable rotate?
3. Does the cooling fan work? (Check by placing
your hand above the air vent openings.)
4. After 1 minute does the bell sound?
5. Is the water in the cup hot?
If you answer “NO” to any question first check
that the oven is plugged in properly and the fuse
has not blown. If there is no fault with either,
check against the chart below.
• The door seal stops microwave leakage during
oven operation, but does not form an airtight
seal. It is normal to see drops of water, light or
feel warm air around the oven door. Food with
a high moisture content will release steam and
cause condensation inside the door which may
drip from the oven.
• Repairs and Modifications: Do not attempt to
operate the oven if it is not working properly.
• Outer Cabinet & Lamp Access: Never remove
the outer cabinet. This is very dangerous due
to high voltage parts inside which must never
be touched, as this could be fatal.
Your oven is not fitted with a lamp access
cover. If the lamp fails, do not attempt to
replace the lamp yourself, call a SHARP
approved service facility.
TROUBLESHOOTING
WARNING:
Never adjust, repair or modify the oven
yourself. It is hazardous for anyone other
than a SHARP trained engineer to carry
out servicing or repairs.
This is important as it may involve the
removal of covers that provide protection
against microwave energy.
ANSWER
When the oven is working, air circulates within the cavity.
The door does not form an airtight seal so air may escape from the door.
The oven cavity will normally be colder than the food being cooked, and so
steam produced when cooking will condense on the colder surface.
The amount of steam produced depends on the water content of the food
being cooked. Some foods, such as potatoes have a high moisture content.
Condensation trapped in the door glass should clear after a few hours.
Arcing will occur when a metallic object comes into close proximity to
the oven cavity during cooking. This may possibly roughen the surface of
the cavity, but would not otherwise damage the oven.
Ensure all “eyes” are removed and the potatoes have been pierced, place
directly onto the turntable or in a heat resistant flan dish or similar.
Check the door is closed properly.
Ensure correct power level has been selected.
The microwave energy pulses ON and OFF during cooking/defrosting.
The cabinet may become warm to the touch - keep children away.
QUERY
Draught circulates
around the door.
Condensation forms in
the oven, and may drip
from the door.
Flashing or arcing from
within the cavity when
cooking.
Arcing potatoes.
The display is lit but the
control panel will not
work when pressed.
Oven cooks too slowly.
Oven makes a noise.
Outer cabinet is hot.
NOTE:
If you cook food for more than the standard time
(see chart below) using the same cooking mode,
the oven’s safety mechanisms automatically activate.
The microwave power level will be reduced.
Cooking Mode
Microwave HIGH cooking
Standard Time
20 Minutes
R-209 03.12.3 11:06 AM Page 29
30
The wires in the mains cable are colour coded as
shown:
Green and yellow stripes = EARTH
Blue = NEUTRAL
Brown = LIVE
As the colours in the mains lead 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.
Make sure the terminal screws are tight and the
cable is held securely by the cable grip where it
enters the plug.
Like most appliances in your home, your oven
must be connected to a single phase 230-240V,
50Hz alternating current supply.
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.
TO REPLACE THE MAINS PLUG
WARNING: THIS APPLIANCE
MUST BE EARTHED
If you have any doubts about your
electrical supply ask a qualified
electrician.
• If you are unable to resolve a problem using
the checks covered on the last few pages, do
not attempt to service this microwave
oven yourself.
• Contact the dealer or supplier from whom the
oven was purchased in order to obtain service.
Where this is not possible, please contact the
SHARP Customer Information Centre.
Telephone: 08705 274277 (office hours).
• For general information and assistance with
oven queries, please contact our
Customer Information Centre:
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
Website: http://www.sharp.co.uk/support
• Replacement accessories may be obtained
from our main parts distributor:
Willow Vale Electronics Ltd.
Telephone: 0121 766 5414
CALLING FOR SERVICE
R-209 03.12.3 11:06 AM Page 30
31
Subject to the conditions listed below, SHARP
Electronics (U.K. Ltd (hereafter called “the
Company”, guarantee to provide for the repair
of, or, at its option replace this SHARP
equipment, or any component thereof, (other
than Glass Turntables, Turntable supports or
Waveguide covers), which is faulty or below
standard, as a result of inferior workmanship or
materials.
SHARP parts and accessories have been
specifically designed for SHARP Microwaves.
No liability can be accepted for any inaccuracies
or omissions in this publication, although every
possible care has been taken to make it as
complete and accurate as possible.
The conditions of the Guarantee:
1. This Guarantee shall only apply to defects or
faults which are notified to the Company, or
a SHARP approved service facility, within one
year from the date of purchase of the
equipment, provided that this Guarantee shall
extend for a further period of one year in
respect of microwave oven magnetron parts
only.
2. This Guarantee covers equipment intended
for private domestic use only. This oven is
suitable for domestic food preparation and is
not designed for commercial, industrial or
laboratory use. This Guarantee does not
apply to equipment used in the course of a
business, trade or profession. Only use the
microwave oven for cooking, defrosting and
reheating of food. SHARP declines any
liability for damages caused by improper use.
3. This Guarantee does not cover any faults or
defects caused by accident, misuse, fair wear
and tear, neglect, tampering with the
equipment, or any attempt at adjustment or
repair other than by a SHARP approved
service facility.
4. Please clean your microwave oven regularly
and remove any stains or fat residues without
delay. Failure to do this may affect the quality
and safety of the product or prejudice your
guarantee.
5. In the unlikely event of your equipment
requiring repair, please contact the dealer or
supplier from whom it was purchased. You
will need to provide proof of date of
purchase to the repairing company. Please
keep your invoice or receipt, which was
supplied at the time of purchase. Where it is
not possible to contact the dealer or supplier
from whom the oven was purchased, please
contact the SHARP Customer Information
Centre. You will then be given details of how
to obtain service.
Customer Information Centre:
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
When contacting the Customer Information
Centre you may be asked to provide the
MODEL NUMBER and the SERIAL NUMBER
of the oven. These are located on the inside,
to the left of the control panel.
6. This Guarantee is offered as an additional
benefit to the consumer’s statutory rights
and does not affect these rights in any way.
GUARANTEE
R-209 03.12.3 11:06 AM Page 31
32
AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz
Power Consumption:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.21kW
Input Current:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.2A
Output Power:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 60705)
MAFF Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .E
Microwave Frequency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2450Mhz
Outside Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .460(W) x 281(H) x 360(D)mm
Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .322(W) x 187(H) x 336(D)mm*
Oven Capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 litres*
Cooking Uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter 272mm
Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 12kg
SPECIFICATIONS
This oven complies with the requirements of
Directives 89/336/EEC and 73/23/EEC as
amended by 93/68/EEC.
As part of a policy of continuous improvement,
we reserve the right to alter design and
specifications without notice.
No part of this publication may be reproduced,
stored in a retrieval system or transmitted in
any form, electronic, mechanical,
photocopying, recording, translating or other
means without prior permission from SHARP
Electronics (U.K.) Ltd.
The illustrations, technical information and data
contained in this publication are, to our best
knowledge, correct at the time of going to print.
The right to change specifications, at any time,
without notice, is reserved a part of our policy of
continuous development and improvement.
* Internal capacity is calculated by measuring maximum width, depth and height. Actual capacity for
holding food is less.
R-209 04.1.5 9:58 AM Page 32
TINSEB027WRRZ-K41 UK R207
Sharp Electronics (U.K.) Ltd
Manchester, U. K.
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
Website: http://www.sharp.co.uk/support
PRINTED IN THAILAND
TINSEB032WRRZ-K41
R-209 03.12.3 11:06 AM Page 34
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