Sharp Microwave Oven R580dK User Manual

R-580D  
MODELS  
R-580D(K)  
J
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CONTENTS  
page  
Warranty  
Inside of front cover  
Introduction  
1
2
3
4
4
Warning  
Special Notes  
Installation Instructions  
Oven Diagram  
®
Operation of Touch Control Panel  
Control Panel Display  
Touch Control Panel Layout  
Before Operating  
Getting Started  
5
5
INFO DISPLAY COOKING SYSTEM  
Thank you for buying a Sharp Microwave Oven.  
Your new oven has an "Information Display System"  
which offers you step-by-step instructions to easily guide  
you through each feature.  
5
6
6
Your oven also has a HELP key for instructions on using  
AutoStart,DemonstrationMode,ChildLock,InfoonPads  
and Help.  
Clock Setting  
6
Stop/Clear  
6
We strongly recommend however that you read this  
operation manual thoroughly before operating your oven,  
paying particular attention to the safety warnings and  
special notes.  
To Cancel a Programme  
Manual Operations  
Microwave Time Cooking  
Sequence Cooking  
Instant Cook  
6
7
7
8
The manual is divided into two sections:  
8
Increasing Time  
9
1. OPERATION (P2~P20)  
This section describes your oven and teaches you how to  
use all the features.  
Slow Cook  
10  
11  
11  
11  
12  
13  
14  
15  
15  
18  
19  
19  
20  
20  
20  
Automatic Operations  
Notes for Automatic Operations  
Sensor Instant Reheat  
Sensor Cook  
2. COOKING GUIDE  
This section is at the back of the manual, it contains the  
more commonly used information such as how to prepare  
food, which cooking utensil to use, standing time.  
It also contains recipes for automatic cooking and manual  
cooking.  
Express Defrost  
Easy Defrost  
Please take some time to read your operation manual careful-  
ly, the automatic cooking menus programmed into your new  
oven have been carefully developed to give optimum results  
when the step-by-step instructions are followed.  
Other Convenient Features  
Help Feature  
Less/More Setting  
Timer  
When selecting another home appliance, please again con-  
sider our full range of Sharp products.  
Alarm  
Care and Cleaning  
Service Call Check  
Specifications  
Cooking Guides  
1- Y  
Quick Reference Guide  
See last page  
1
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WARNING  
Read all instructions before using the appliance.  
To reduce the risk of fire in the oven cavity:  
a. Do not overcook food.  
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.  
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.  
d. Look at the oven from time to time when food is heated in disposable containers made of plastic,  
paper or other combustible materials for signs of smoke or burning.  
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven  
off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.  
To reduce the risk of explosion and sudden boiling:  
a, Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are  
considered to be sealed containers.  
b, When boiling liquids in the oven, use a wide-mouthed container and stand about 20 seconds at the  
end of cooking to avoid delayed eruptive boiling of liquids.  
This oven is for home food preparation only and should only be used for heating, cooking and defrosting food  
and beverage.  
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.  
Never operate the oven whilst any object is caught or jammed between the door and the oven.  
Do not try to adjust or repair the oven yourself because of hazard. The oven must be adjusted or repaired  
by a qualified service technician trained by SHARP.  
Donotoperatetheovenifitisnotworkingcorrectlyordamageduntilithasbeenrepairedbyaqualifiedservice  
technician trained by SHARP. It is particularly important that the oven door closes properly and that there  
is no damage to:  
(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven  
cavity (buckled or deformed), (4) Burn marks on the door seal faces.  
Donotbump, orcatchutensils, looseclothesandyouraccessoriesonthedoorsafetylatcheswhenremoving  
food from the oven.  
Never poke an object, particularly a metal object, through a grille or between the door and the oven while the  
oven operating.  
Never tamper with or deactivate the door safety latches.  
Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enough  
heat from the food can transfer through utensils to cause skin burns.  
Should the power supply cord become damaged, it must be replaced with a special cord supplied by a  
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician  
trained by SHARP.  
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.  
Avoid steam burns by directing steam away from the face and hands.  
Slowlyliftthefurthestedgeofadish'scoverandmicrowaveplasticwrapandcarefullyopenpopcornandoven  
cooking bags away from the face.  
Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot  
surfaces or sharp edges.  
To prevent the glass turntable from breaking:  
a. Before cleaning the turntable with water, leave the turntable to cool.  
b. Do not place anything hot on a cold turntable.  
c. Do not place anything cold on a hot turntable.  
Do not place anything on the outer cabinet.  
This appliance must be earthed.  
Do not store food or any other items inside the oven.  
Make sure the utensil does not touch the interior walls during cooking.  
Only allow children to use the oven without supervision when adequate instructions have been given so that  
the child is able to use the oven in a safe way and understands the hazards of improper use.  
This appliance is not intended for use by young children or infirm persons without supervision.  
Young children should be supervised to ensure that they do not play with the appliance.  
2
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SPECIAL NOTES  
DO  
DON’T  
Eggs, fruits,  
nuts, seeds  
vegetables,  
sausages and  
oysters  
* Puncture egg yolks and whites and  
oysters before cooking to prevent  
"explosion".  
* Pierce skins of potatoes, apples,  
squash, hot dogs, sausages and  
oysters so that steam escapes.  
* Cook eggs in shells. This prevents  
"explosion", which may damage the  
oven or injure yourself.  
* Reheat whole eggs.  
* Overcook oysters.  
* Dry nuts or seeds in shells.  
Popcorn  
* Use specially bagged popcorn for the  
microwave oven.  
* Pop popcorn in regular brown bags or  
glass bowls.  
* Listen while popping corn for the  
popping to slow to 1-2 seconds.  
* Exceed maximum time on popcorn  
package.  
Baby food  
* Transfer baby food to small dish and  
* Heat disposable bottles.  
heat carefully, stirring often. Check for * Overheat baby bottles.  
suitable temperature to prevent burns.  
* Remove the screw cap and teat  
before warming baby bottles. After  
warming shake thoroughly. Check for  
suitable temperature.  
Only heat until warm.  
* Heat bottles with nipples on.  
* Heat baby food in original jars.  
General  
* Food with filling should be cut after  
heating, to release steam and avoid  
burns.  
* Heat or cook in closed glass jars or air  
tight containers.  
* Stir liquids briskly before and after  
cooking for even heating.  
* Use a deep bowl when cooking liquids  
or cereals to prevent boiling over.  
* For boiling or cooking liquids see  
WARNING on page 2.  
* Deep fat fry.  
* Heat or dry wood, herbs, wet papers,  
clothes or flowers.  
* Operate the oven without a load (i.e. an  
absorbing material such as food or wa-  
ter) in the oven cavity.  
Canned foods  
* Remove food from can.  
* Heat or cook food while in cans.  
* Overcook as they may catch fire.  
Sausage rolls,  
Pies, Christmas  
pudding  
* These foods have high sugar and/or  
fat contents.  
* Cook for the recommended time.  
Meats  
* Use a microwave proof roasting rack  
to collect drained juices.  
* Place meat directly on the turntable for  
cooking.  
Utensils  
* Check the utensils are suitable for  
MICROWAVE cooking before you use  
them.  
* Use metal utensils for MICROWAVE  
cooking. Metal reflects microwave  
energy and may cause an electrical  
discharge known as arcing.  
Aluminium foil  
Browning dish  
* Use to shield food to prevent over  
cooking.  
* Watch for sparking. Reduce foil or  
keep clear of cavity walls.  
* Use too much.  
* Shield food close to cavity walls.  
Sparking can damage the cavity.  
* Place a suitable insulator such as  
microwave and heat proof dinner plate  
between the turntable and the  
browning dish.  
* Exceed the preheating time recom-  
mended by the manufacturer. Exces-  
sive preheating can cause the glass  
turntable to shatter and/or damage  
internal parts of the oven.  
3
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INSTALLATION INSTRUCTIONS  
1. Remove all packing materials from the oven cavity. Check the unit for any damage, such as a misaligned  
door, damaged door seals around the door or dents inside the oven cavity or on the door. If there is any  
damage, please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED  
BY SHARP and repaired, if necessary.  
2. Accessories provided  
1) Turntable  
2) Roller stay  
3) Operation manual and Cook book  
3. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntable  
and roller stay are centrally located and locked together. Refer to OVEN DIAGRAM below. NEVER operate  
the oven without the roller stay and turntable.  
4. The oven should not be installed in any area where excessive heat and steam are generated, for example,  
next to a conventional oven unit. The oven should be installed so as not to block ventilation openings. Allow  
at least 10cm on the top, 5cm on the both sides and at the rear of the oven for free air space.  
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or  
personal injury for failure to observe the correct electrical connecting procedure.  
The A.C. voltage must be single phase 230 240V, 50Hz.  
6. Operate the oven from a general purpose domestic outlet.  
If a generator is used, do not operate the oven with non-sinusoidal outputs.  
OVEN DIAGRAM  
2
9 0  
1
B
C
3
8
7
6 5  
A6  
4
D
1Door handle  
2Touch control panel  
3Digital readout  
4See through door  
5Door seals and sealing surfaces  
6Door safety latches  
7Door hinges  
8Coupling  
9Menu label  
0Oven lamp  
AWaveguide cover  
BTurntable  
E
CRoller stay  
DVentilation openings  
EPower supply cord  
4
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OPERATION OF TOUCH CONTROL PANEL  
The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control  
panel.  
An entry signal tone should be heard each time you press the control panel to make a correct entry.  
In addition the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when a  
cooking procedure is required.  
Control Panel Display  
Indicator  
Touch Control Panel Layout  
1
2 3 4  
5 6  
7
8 9  
0 A  
1SENSOR INSTANT  
REHEAT PADS  
5EXPRESS DEFROST PAD 9TIMER/CLOCK PAD  
Press to select the Express  
Defrost menu.  
Press to set clock or timer.  
Press once to reheat 1 of 6  
popular menus.  
0STOP/CLEAR PAD  
Press to clear during program-  
ming.  
6EASY DEFROST PAD  
Press to defrost frozen food  
by entering quantity.  
2SENSOR COOK PADS  
Press to select Sensor Cook  
menus.  
Press once to stop operation  
of oven during cooking; press  
twice to cancel cooking pro-  
gramme.  
7NUMBER PADS  
Press to enter cooking times,  
clock time, weight or quantity  
of food.  
3SLOW COOK PAD  
Press to cook slowly and for a  
longer time.  
AINSTANTCOOK/STARTPAD  
Pressoncetocookfor1minute  
on HIGH or increase by 1  
minutemultipleseachtimethis  
padispressedduringcooking.  
Press to start oven after set-  
ting programmes.  
4HELP PAD  
8POWER LEVEL PAD  
Press to select microwave  
power setting.  
Press to select auto start, child  
lock, demonstration modes or  
info on pads.  
Press to get cooking informa-  
tion.  
If not pressed, HIGH is auto-  
matically selected.  
Press to alter the cooking re-  
sult for automatic operations.  
5
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BEFORE OPERATING  
* This oven is preset with the INFORMATION GUIDE.  
To assist you in operating your oven useful information will appear on the display.  
In this manual, the display of information guide is abbreviated.  
Getting Started  
Step  
Procedure  
Pad Order  
Display  
Plug the oven into a power point and switch  
on the power.  
Ensure the oven door is closed.  
SHARP, MICRO-WAVE,  
OVEN will be displayed  
repeatedly.  
1
Press the STOP/CLEAR pad so that the  
oven beeps.  
AB:CDEFG  
12345678  
2
Only the dots will remain.  
Clock Setting  
* To enter the present time of day 11:34 (AM or PM).  
Step  
Procedure  
Pad Order  
Display  
Press the TIMER/CLOCK pad twice.  
ENTER  
TIME  
1
x 2  
Enter the correct time of day by press-  
ing the numbers in sequence.  
11:34  
12345678  
2
3
The dots (:) will flash on and  
off.  
Press the TIMER/CLOCK pad again.  
11:34  
12345678  
This is a 12 hour clock. If you attempt to enter an incorrect clock time (Ex. 13:45) ERROR will appear in the  
display. Press the STOP/CLEAR pad and re-enter the time of day (Ex. 1:45).  
If you wish to know the time of day during the cooking, auto start or timer mode, press the TIMER/CLOCK pad.  
As long as your finger is pressing the TIMER/CLOCK pad, the time of day will be displayed.  
Stop/Clear  
Press the STOP/CLEAR pad once to:  
1. Stop the oven temporarily during cooking.  
2. Clear if you make a mistake during programming.  
3. Clear the message on the display after cooking.  
To Cancel a Programme During Cooking  
Press the STOP/CLEAR pad twice.  
6
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MANUAL OPERATIONS  
Microwave Time Cooking  
This is a manual cooking feature, first enter the cooking time then the power level.  
There are five different power levels. You can programme up to 99 minutes, 99 seconds.  
Power level  
MLOW  
MHIGH  
LOW  
10%  
MEDIUM  
50%  
HIGH  
100%  
Approximatepercentageof  
microwave power  
30%  
70%  
Cakes  
Muffins  
Slices  
Examples of foods typical-  
ly cooked on different mi-  
crowave power levels  
Keeping food  
warm  
Defrosting  
Softening  
butter  
Fruit  
Vegetables  
Rice/Pasta  
Casseroles  
Seafood  
This variable cooking control allows you to select the rate of microwave cooking.  
If a power level is not selected, then HIGH power is automatically used.  
* Suppose you want to cook for 10 minutes on HIGH power.  
Step  
Procedure  
Pad Order  
Display  
1000  
Enter desired cooking time.  
1
12345678  
Press the INSTANT COOK/START pad.  
1000  
12345678  
2
The timer begins to count  
down.  
To lower the power press the POWER LEVEL pad once. Note the display will indicate HIGH. To lower to  
MHIGHpress the POWER LEVEL pad again. Repeat as necessary to select MEDIUM, MLOWor LOW”  
power levels.  
* Suppose you want to cook Fish Fillets for 10 minutes on MEDIUM power.  
Step  
Procedure  
Pad Order  
Display  
1000  
Enter desired cooking time.  
12345678  
1
Select power level by pressing the POWER  
LEVEL pad as required (for MEDIUM press  
three times).  
MEDIUM  
2
3
x 3  
Press the INSTANT COOK/START pad.  
1000  
12345678  
The timer begins to count  
down.  
Ifthedoorisopenedduringthecookingprocess,thecookingtimeinthedisplayautomaticallystops.Thecooking  
time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.  
If you want to check the power level during the cooking, press POWER LEVEL pad.  
As long as your finger is pressing the POWER LEVEL pad, the power level will be displayed.  
7
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Sequence Cooking  
Yourovencanbeprogrammedupto3automaticcookingsequences, automaticallyswitchingfromonevariable  
power setting to the next.  
* Suppose you want to cook for 10 minutes on MEDIUM followed by 5 minutes on HIGH.  
Step  
Procedure  
Pad Order  
Display  
Enter desired cooking time.  
1000  
12345678  
MEDIUM  
1
Select desired power level by pressing the  
POWER LEVEL pad (for MEDIUM press  
three times).  
2
3
x 3  
For second sequence, enter desired time  
for cooking time.  
Ifpowerisnotselectedtheovenwilloperate  
at HIGH power.  
500  
Press the INSTANT COOK/START pad.  
1000  
12345678  
The timer begins to count  
down to zero. When it  
reaches zero,  
4
500  
the second sequence will  
appear and the timer will  
begincountingdowntozero  
again.  
Instant Cook™  
For your convenience Sharps Instant Cook allows you to easily cook for one minute on HIGH power.  
Step  
Procedure  
Pad Order  
Display  
Press the INSTANT COOK/START pad.  
100  
12345678  
Within 3 minutes of closing the door.  
1
The timer begins to count  
down.  
Press the INSTANT COOK/START pad until desired time is displayed.  
Each time the pad is pressed, the cooking time is increased by 1 minute.  
8
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Increasing Time During a Cooking Programme  
Microwave time can be added during a cooking programme using the INSTANT COOK/START pad.  
* Suppose you want to increase cooking time by 2 minutes during 5 minutes on MEDIUM cooking.  
Step  
Procedure  
Pad Order  
Display  
Enter desired cooking time.  
500  
1
Select power level by pressing the POWER  
LEVEL pad as required.  
(for MEDIUM press three times)  
MEDIUM  
2
3
4
x3  
Press the INSTANT COOK/START pad.  
500  
The timer starts to count  
down.  
130  
12345678  
Press the INSTANT COOK/START pad  
twice to increase time by two minutes.  
330  
12345678  
x2  
9
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Slow Cook  
The SLOW COOK setting is designed for food which require longer cooking time. For  
example, stewing, braising. The maximum cooking time that can be programmed is 2 hours.  
* To cook on SLOW COOK for 1 hour 30 minutes.  
Step  
Procedure  
Display  
Pad Order  
Press the SLOW COOK pad.  
ENTER  
COOKING  
TIME  
1
Enter desired cooking time.  
1H30  
2
12345678  
Press the INSTANT COOK/START  
pad.  
SENSOR  
COOKING  
* When the sensor detects the va-  
pourfromthefood,theprogrammed  
cooking time will appear.  
1H30  
12345678  
3
The cooking time will begin counting  
down.  
NOTE 1. After oven is plugged in, wait 2 minutes before using SLOW COOK.  
2. ERROR will be displayed if :  
(a) the oven door is opened or the STOP/CLEAR pad is pressed before the cooking time is  
displayed.  
Toclear, presstheSTOP/CLEARpadandcookmanuallyusingMEDIUMsetting.Checkthefood  
several times during cooking.  
(b) more than the maximum cooking time is programmed when the INSTANT COOK/START pad  
is pressed.  
To clear, press the STOP/CLEAR pad and reprogramme.  
3. If you need to check the cooking result while the timer is counting down, you can open the oven door  
by pressing the STOP/CLEAR pad once, then check and stir. After that close the door and press the  
INSTANT COOK/START pad to resume cooking.  
SPECIAL NOTES ON SLOW COOKING  
For better cooking result, always try to:  
1. Cut the ingredients into smaller pieces.  
2. Addinadequateliquidmedium(eg: water, sauce)andtrytosubmergetheingredientsintotheliquidmedium  
in order to avoid scorching. This is especially important when stewing or making soup.  
3. Do not add too much seasonings or salt at the initial stage of cooking. Try to add (especially salt) midway  
through the cooking cycle.  
4. Cook with the casserole lid on.  
5. Stir and stand for 10 minutes after cooking.  
10  
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AUTOMATIC OPERATIONS  
Notes for Automatic Operations  
1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth  
or paper towel prior to cooking on SENSOR INSTANT REHEAT or SENSOR COOK.  
2. After oven is plugged in, wait 2 minutes before using SENSOR INSTANT REHEAT or SENSOR COOK.  
3. ERROR will be displayed if:  
(a) more or less than the quantity or weight of foods suggested in the EASY DEFROST MENU GUIDE is  
programmed when the INSTANT COOK/START pad is pressed.  
To clear, press the STOP/CLEAR pad and reprogramme.  
(b) the door is opened or the STOP/CLEAR pad is pressed before the cooking time is displayed.  
To clear, press the STOP/CLEAR pad and cook manually.  
4. When using the automatic features (SENSOR INSTANT REHEAT, SENSOR COOK, EXPRESS DE-  
FROST, EASY DEFROST), carefully follow the details provided in each MENU GUIDE to achieve the best  
result.  
If the details are not followed carefully, the food may be overcooked or undercooked or ERROR may be  
displayed.  
5. When cooking small quantities of food on SENSOR INSTANT REHEAT or SENSOR COOK, the food may  
be cooked without displaying any remaining cooking time or requiring any operations during the cooking.  
6. To defrost foods above or below the weights allowed on the EXPRESS DEFROST MENU GUIDE, use  
EASY DEFROST or defrost manually.  
7. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually.  
8. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example, 1.65kg  
would become 1.7kg.  
9. To change the final cooking or defrosting result from the standard setting, press the POWER LEVEL pad  
once (for more) or twice (for less) after selecting desired setting. See page 18.  
10. The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).  
Check the food after cooking and if necessary continue cooking manually.  
Sensor Instant Reheat  
Press once to reheat 6 popular menus.  
FollowthedetailsprovidedinSENSORINSTANT  
REHEAT MENU GUIDE on page 3, 4in the  
cooking guides.  
* Suppose you want to reheat 4 cups of soup.  
Step  
Procedure  
Pad Order  
Display  
Press the SENSOR INSTANT REHEAT  
pad for soup (within 3 minutes of closing  
the door).  
SOUP  
After about 2 sec., the oven will start  
automatically.  
SOUP  
SENSOR  
REHEAT  
1
*When the sensor detects the vapour  
from the food, the remaining reheating  
time will appear.  
130  
(eg. remaining reheating time is approxi-  
mately 1 min. 30 sec.)  
The timer begins to count down.  
Whenthecookingtimereacheszero,  
STIR, ENJOY YOUR, SOUP will be  
displayed.  
11  
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Sensor Cook  
MEAT  
DESSERTS  
1.Cake  
2.Stewed Fruit  
3.Pudding  
4.Crunch  
5.Muesli Delight  
VEGETABLES  
1.Fresh-Hard  
2.Fresh-Soft  
3.Frozen  
4.Jacket Potato  
5.Fresh Soup  
RICE/PASTA  
1.White Rice  
2.Dry Pasta  
3.Fresh Pasta  
4.Instant Noodles  
5.Frozen Pasta  
6.Porridge  
1.Roast Beef  
2.Roast Lamb  
3.Roast Chicken  
4.Corned Meat  
5.Casserole  
6.Seasoned Roast  
7.Fish Fillets  
SENSOR COOK will automatically compute the power level and cooking time. SENSOR COOK has 4  
categories. To select a menu, press the desired SENSOR COOK pad until the menu of your choice is  
displayed. Follow the details provided in SENSOR COOK MENU GUIDE or SENSOR COOK RECIPES on  
page 5- Cin the cooking guides.  
* Suppose you want to use Sensor Cook to cook 0.5 kg of Corned Meat.  
Step  
Procedure  
Pad Order  
Display  
Select menu category and menu  
number for SENSOR COOK. Press  
MEAT pad 4 times to cook Corned  
Meat.  
CORNED  
MEAT  
x 4  
1
05-20 KG PLACE IN CASSE-  
ROLE  
Ifyourequireacookinghint, pressthe  
HELP pad.  
DISH  
COVER  
WITH LID  
Press the INSTANT COOK/START  
pad.  
CORNED  
MEAT  
SENSOR  
COOKING  
* When the sensor detects the va-  
pour from the food, the remaining  
cooking time will appear.  
(eg. remaining cooking time is ap-  
proximately 21 min. 03 sec.)  
2103  
12345678  
2
The cooking time will begin counting  
down.  
The oven will "beep" 4 times and will  
stop.TURNCORNED, MEATOVER  
will be displayed repeatedly.  
Open the door. Turn over meat.  
Close the door.  
PRESS START will be displayed re-  
peatedly.  
3
4
Press the INSTANT COOK/START  
pad.  
1617  
12345678  
The cooking time willl begin counting  
to zero, when it reaches zero, the  
oven will "beep".  
STAND COVERED, 5-10 MIN FOIL,  
ENJOY YOUR, CORNED MEAT will  
be displayed repeatedly.  
You can get a cooking hint whenever HELP is lit in the display. See page 18.  
12  
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Express Defrost  
1.Fish Fillets  
2.Chicken Fillets  
3.Sausages /  
Minced Meat  
EXPRESSDEFROSTrapidlydefrosts0.5kgspecificfoods.  
FollowthedetailsprovidedinEXPRESSDEFROSTMENU  
GUIDE on page Din the cooking guides.  
* Suppose you want to defrost 0.5 kg of Chicken Fillets.  
Step  
Procedure  
Pad Order  
Display  
05 KG  
Press the EXPRESS DEFROST pad  
until the desired menu is displayed  
(for Chicken Fillets press twice).  
CHICKEN  
FILLETS  
x 2  
If you require a cooking hint, press the  
HELP pad.  
CHICKEN  
FILLETS  
05 KG  
1
PULL  
PIECES  
APART  
12345678  
PLACE ON DEFROST  
RACK  
Press the INSTANT COOK/START  
pad.  
420  
DEFROST  
The cooking time will begin counting  
down.  
The oven will "beep" 4 times and  
will stop. TURN CHICKEN, OVER,  
SEPARATE INTO, PIECES will be  
displayed repeatedly.  
2
Open the door. Turn meat over and  
separate into pieces. Close the door.  
PRESS START will be displayed re-  
peatedly.  
3
4
Press the INSTANT COOK/START  
pad.  
130  
DEFROST  
The cooking time will begin counting  
to zero. When it reaches zero, the  
oven will "beep".  
STAND COVERED, 5 MIN FOIL will  
be displayed repeatedly.  
You can get a cooking hint whenever HELP is lit in the display. See page 18.  
13  
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Easy Defrost  
The Easy Defrost feature allows you to defrost meats by entering weight.  
Follow the details provided in EASY DEFROST MENU GUIDE on page Ein the cooking  
guides.  
* Suppose you want to defrost 2.0 kg of Poultry.  
Step  
Procedure  
Pad Order  
Display  
Select menu number for EASY DEFROST.  
Press EASY DEFROST pad 4 times to  
defrost Poultry.  
POULTRY  
1
x 4  
Press number pads to enter weight.  
20 KG  
12345678  
2
Press the INSTANT COOK/START pad.  
3420  
DEFROST  
The cooking time will begin  
counting down. The oven  
will beep4 times and will  
stop. TURN, POULTRY  
OVER, SHIELD WARM,  
PORTION will be displayed  
repeatedly.  
3
4
PRESS START will be dis-  
played repeatedly.  
Open the door. Turn over meat.  
Close the door.  
PresstheINSTANTCOOK/STARTpad.  
640  
DEFROST  
The cooking time will begin  
counting to zero, when it  
reaches zero, the oven will  
beep.  
5
STAND COVERED, 5-50 MIN  
FOIL will be displayed re-  
peatedly.  
You can get a cooking hint whenever HELP is lit in the display. See page 18.  
14  
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OTHER CONVENIENT FEATURES  
Help Feature  
The HELP feature has 5 different programmes.  
Auto Start  
The Auto Start feature allows you to set your oven to start automatically.  
* Suppose you want to start cooking a casserole for 20 minutes on MEDIUM at 4:30 in the afternoon.  
(Check that the correct time of day is displayed.)  
Step  
Procedure  
Press the HELP pad.  
Pad Order  
Display  
AUTO  
START  
PRESS 1  
LOCK  
PRESS 2  
DEMO  
PRESS 3  
INFO ON  
PADS  
PRESS  
1
DESIRED  
PAD  
Press the number 1 pad.  
AUTO  
START  
ENTER  
START  
TIME  
2
3
Enter the desired start time.  
4:30  
12345678  
The dots (:) will flash on and off.  
Press the TIMER/CLOCK pad.  
Enter the desired cooking time.  
4:30  
12345678  
4
5
6
2000  
12345678  
Select power level by pressing the  
POWER LEVEL pad as required.  
(for MEDIUM press three times)  
MEDIUM  
x 3  
Press the INSTANT COOK/START  
pad.  
AUTO  
START  
4:30  
ON  
The oven will start cooking at 4:30 P.M.  
7
2000  
12345678  
Thetimerbeginstocountdown.When  
the timer reaches zero, all indicators  
will go off and the oven will "beep".  
END will appear in the display.  
To check the current time, simply press the TIMER/CLOCK pad, the time will be displayed.  
If the door is opened after step 7, close the door and press the START pad to continue with Auto Start.  
Press the STOP/CLEAR pad to cancel Auto Start.  
The correct time of day must be set before using Auto Start, see clock setting on page 6.  
15  
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Child Lock  
If the oven is accidentally started with no food or liquid in the cavity, the life of the oven can be reduced.  
To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.  
* To set the Child Lock.  
After step 1 for Auto Start.  
Step  
Procedure  
Pad Order  
Display  
Press the number 2 pad.  
CHILD  
LOCK  
2
Press the INSTANT COOK/START  
pad.  
LOCK  
3
Thetimeofdaywillappearinthedisplay.  
The control panel is now locked, each time a pad is pressed, the display will show "LOCK".  
* To unlock the control panel.  
After step 2 for Child Lock.  
Step  
Procedure  
Pad Order  
Display  
LOCK  
Press the STOP/CLEAR pad.  
OFF  
3
The time of day will appear in the  
display. The oven is ready to use.  
16  
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Demonstration Mode  
This feature is mainly for use by retail outlets, and also allows you to practice key operations.  
* To demonstrate.  
After step 1 for Auto start.  
Step  
Procedure  
Pad Order  
Display  
Press the number 3 pad.  
DEMO  
2
MODE  
DEMO  
Press the INSTANT COOK/START  
pad.  
3
Then DEMO,SHARP, MICROWAVE,  
OVEN will appear repeatedly.  
Cooking operations can now be demonstrated with no power in the oven.  
* Suppose you demonstrate Instant Cook.  
Step  
Procedure  
Pad Order  
Display  
Press the INSTANT COOK/START  
pad.  
100  
12345678  
The cooking time will begin counting  
down to zero at ten times the speed.  
When the timer reaches zero,  
1
END will appear in the display.  
* To cancel the Demonstration Mode.  
After step 2 above.  
Step  
Procedure  
Pad Order  
Display  
Press the STOP/CLEAR pad.  
DEMO  
OFF  
3
Thetimeofdaywillappearinthedisplay.  
Info on Pads  
Each pad has a useful guide.  
* To get the guide for VEGETABLES pad. After step 1 for Auto Start.  
Step  
Procedure  
Pad Order  
Display  
Press the VEGETABLES pad.  
PRESS TO 1-5  
SELECT  
PRESET  
2
VEGETA- MENUS  
BLE  
The guide message will be repeated twice, and then the display will show the time of day.  
If you want to cancel the guide, press the STOP/CLEAR pad.  
17  
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Help  
The SENSOR COOK, EXPRESS DEFROST and EASY DEFROST menus have cooking hints.  
If you wish to check, press the HELP pad whenever HELP is lit in the display.  
Less/More Setting  
The cooking times programmed into the automatic menus are tailored to the most popular tastes.  
To adjust the cooking time to your individual preference use the moreor lessfeature to either  
add (more) or reduce (less) cooking time.  
The LESS/MORE can be used to adjust the cooking time of the following features  
SENSOR INSTANT REHEAT  
SENSOR COOK  
EXPRESS DEFROST  
EASY DEFROST  
Press the POWER LEVEL pad once (for more) or twice (for less) after selecting desired setting.  
(1) SENSOR INSTANT REHEAT  
* Suppose you want to reheat 4 serves soup for less time than the standard setting.  
Step  
Procedure  
Pad Order  
Display  
SOUP  
Press the SENSOR INSTANT RE-  
HEAT pad for soup.  
1
Press the POWER LEVEL pad twice  
within 2 seconds after step 1.  
LESS  
2
x 2  
After about 2 sec., the oven will start  
automatically.  
(2) EASY DEFROST  
* Suppose you want to defrost 2.0 kg Poultry for longer than the standard setting.  
Step  
Procedure  
Pad Order  
Display  
Select menu number for EASY DE-  
FROST.  
Press EASY DEFROST pad 4 times  
to defrost Poultry.  
POULTRY  
1
x 4  
Press number pads to enter weight.  
Press the POWER LEVEL pad once.  
20 KG  
12345678  
2
3
4
20 KG  
MORE5678  
x 1  
Press the INSTANT COOK/START  
pad.  
3746  
DEFROST  
For EXPRESS DEFROST, SENSOR COOK select the menu using the EXPRESS DEFROST pad or desired  
SENSOR COOK pad instead of the EASY DEFROST pad, and go to step 3.  
18  
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Timer  
Use this feature as a general purpose timer. Examples include:  
timing boiled eggs cooked on the stove top.  
timing the recommended standing time of food.  
Youcanenteranytimeupto99minutes,99seconds.Ifyouwanttocancelthetimerduringthecountdownphase  
simply press STOP/CLEAR and the display will return to showing time of day.  
* Suppose you want to set the timer to 3 minutes for boiling an egg on the stove top:  
Step  
Procedure  
Pad Order  
Display  
Press the TIMER/CLOCK pad once.  
KITCHEN  
TIMER  
ENTER  
TIME  
1
Enter desired time.  
300  
2
12345678  
Once the egg has come to the boil in the saucepan you can start the timer  
Press the TIMER/CLOCK pad.  
300  
12345678  
The timer begins to count down.  
When the timer reaches zero, the  
oven will "beep". END will appear in  
the display.  
3
Alarm  
Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times and  
REMOVE FOOD will be appeared in the display after 2 minutes.  
If you do not remove the food at that time, the oven will "beep" 3 times after 4 minutes and 6 minutes.  
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CARE AND CLEANING  
CLEAN THE OVEN AT REGULAR INTERVALS  
Disconnect the power supply cord before cleaning. And if possible leave the door open to inactivate  
the oven.  
Exterior:  
The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of  
harsh abrasive cleaners.  
Door/Touch Control Panel:  
Care should be taken in cleaning the door/touch control panel. Wipe the door and window on both sides, the  
door seals and adjacent parts frequently with a damp cloth to remove any spills or spatters. Wipe the front side  
of the door (including the touch control panel) with a cloth dampened slightly with water only.  
Do not scrub or use any sort of chemical cleaners. Do not use abrasive cleaner. Avoid the use of excess water.  
Interior walls:  
To clean the interior surfaces, wipe with a soft cloth and warm water for hygienic reasons. After use wipe  
the waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes  
may overheat and begin to smoke or catch fire. Do not remove the waveguide cover. DO NOT USE A  
COMMERCIAL OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON  
ANY PART OF YOUR MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY  
PART OF YOUR OVEN.  
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.  
Turntable/Roller Stay:  
Wash with mild soapy water and dry thoroughly.  
SERVICE CALL CHECK  
Please check the following before calling for service:  
1. Does the display light?  
YES _______ NO _______  
YES _______ NO _______  
2. When the door is opened, does the oven lamp come on?  
3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Oven  
lamp should go off if door is closed properly. Press the INSTANT COOK/START pad once.  
A. Does the oven lamp light?  
B. Does the cooling fan work?  
YES _______ NO _______  
YES _______ NO _______  
(Put your hand over the rear ventilation openings.)  
C. Does the turntable rotate?  
YES _______ NO _______  
(The turntable can rotate clockwise or anticlockwise. This is quite normal.)  
D. After one minute, did an audible signal sound and COOK  
indicator go off?  
E. Is the water inside the oven hot?  
YES _______ NO _______  
YES _______ NO _______  
If NOis the answer to any of the above questions, please check your wall socket and the fuse in your meter  
box.  
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE  
APPROVED BY SHARP.  
NOTE: 1. If time in the display is counting down rapidly, check Demonstration Mode. (See P16. for detail.)  
2. If you cook the food over 40 minutes on HIGH, the microwave power will be automatically reduced  
to avoid overheating.  
SPECIFICATIONS  
AC Line Voltage  
AC Power Required  
Output Power  
Microwave Frequency  
Outside Dimensions (W x H x D)  
Cavity Dimensions (W x H x D)  
Oven Capacity  
Single phase 230-240V,50Hz  
1.55kW  
1000W*(IEC test procedure)  
2450 MHz **(Class B / Group 2)  
495mm x 355mm x 525mm  
450mm x 222mm x 432mm  
43 litre  
Cooking Uniformity  
Weight  
Turntable (ø406mm tray) system  
Approx. 22kg  
* When tested in accordance with AS/NZS 2895.1.1995.  
** This is the classification of ISM (lndustrial, Scientific and Medical) equipment described in the lnternational  
Standard CISPR11.  
20  
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COOKING GUIDES  
CONTENTS COOKING GUIDE  
EXPRESS DE-  
FROST MENU  
GUIDE  
COOKWARE AND  
UTENSIL GUIDE  
SENSOR INSTANT  
REHEAT MENU  
SENSOR COOK  
MENU GUIDE  
EASY DEFROST  
HELPFUL HINTS  
1
RECIPES  
MENU GUIDE  
GUIDE  
14  
15  
2
3 4  
5 13  
16 35  
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HELPFUL HINTS  
1. THE ARRANGEMENT  
Arrange foods carefully. Place thickest areas toward outside of dish.  
2. TURNING  
Foods such as poultry and joints of meat should be turned over after half the cooking  
time.  
3. COVERING  
4. PIERCING  
Coverfoodsinthemicrowaveifyouwouldnormallycoverthefoodinyourordinaryoven,  
ortoretainmoisture. CoverfoodssuchasVegetables, Casseroles, orwhenReheating.  
Use to cover foods:  
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to allow steam  
to escape.  
TOMATO  
EGG  
5. SHIELDING  
6. STANDING TIME  
LID  
PLASTIC WRAP  
PAPER TOWEL  
Shield using small pieces of aluminium foil to shield thin areas of meat, fish and poultry  
or edges of cakes to prevent overcooking.  
Standing time is important. After cooking or defrosting ensure adequate standing time.  
This allows the food to continue cooking or heating. Refer to cooking guides for each  
menu or according to manufacturers instructions.  
8. SIZE  
7. STIRRING  
FISH  
CHICKEN  
Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller than  
5 cm so microwaves can penetrate to the centre from all sides. For even cooking, make  
all the pieces the same size.  
Stir foods from the outside to the centre of the dish, once or twice during cooking if  
possible.  
Eg. Casseroles and Sauces.  
10. FAT AND BONE  
9. DENSITY  
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking. Large fatty  
areas or excess drippings in dish attract energy away from meat, and slows cooking.  
Centre bones do not affect cooking, but bone on the side of meat conducts heat to the  
areas next to it.  
The depth to which microwaves penetrate food varies depending on the food's density.  
Porous foods like minced beef or mashed potatoes microwave faster than dense ones  
like steak or whole potatoes.  
11. STARTING TEMPERATURE  
12. QUANTITY  
Frozenorrefrigeratedfoodstakelongertoheatthanfoodatroomtemperature.Cooking  
times in this book are based on normal storage temperatures. Since rooms, refrigera-  
tors and freezers differ in temperature, check cooking result at the minimum time.  
Microwavecookingtimesaredirectlyrelatedtotheamountoffoodintheoven.Because  
energy is absorbed by the food itself, one potato or a single piece of chicken cooks  
rapidly. When the energy is divided among several items, cooking takes more time.  
13.CONDENSATION  
Condensationisanormalpartofmicrowavecooking.Thehumidityandmoistureinfood  
will influence the amount of condensation in the oven. Generally, covered foods will not  
cause as much condensation as uncovered foods. Ensure that the ventilation openings  
are not blocked.  
1
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COOKWARE AND UTENSIL GUIDE  
Utensil  
Use  
Advice  
GLASSWARE/CERAMIC  
(HEAT RESISTANT)  
YES  
GLASSWARE  
Ordinary glass is not suitable for cooking but may be used for short periods for heating foods.  
CERAMIC  
Most ovenproof china, and ceramics, are suited.  
Avoid dishes that are decorated with gold or silver leaf.  
Avoid using antique pottery.  
If unsure, check with the manufacturer.  
METAL COOKWARE  
NO  
Metal cookware should be avoided when cooking in the microwave oven.  
Microwave energy is reflected by metal.  
PLASTIC WRAP/  
OVEN BAGS  
YES  
Plastic wrap can be used to cover food.  
Some shrinkage of the wrap may occur, over an extended cooking time.  
When removing wrap, lift it in such a way to avoid steam burns.  
Do not tie oven bags with metal twist ties, substitute with string.  
For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.  
MICROWAVE  
SAFE ONLY  
ALUMINIUM FOIL  
STRAW AND WOOD  
PAPER  
FOR  
SHIELDING  
Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.  
Remove food in foil trays, if possible, and place in a microwave safe dish.  
If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.  
NO  
Excessive over heating of these materials may cause a fire in the microwave oven.  
YES  
Paper towels and waxed paper are suitable to use to prevent splatters.  
These are suitable for use when reheating foods or for short cooking times.  
PLASTIC COOKWARE  
MICROWAVE SAFE  
YES  
YES  
Ideal for cooking, reheating and defrosting.  
Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.  
BROWNING DISH  
Ensure that the preheating time of the dish is not exceeded.  
Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.  
THERMOMETERS  
MICROWAVE SAFE  
CONVENTIONAL  
YES  
NO  
2
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SENSOR INSTANT REHEAT MENU GUIDE  
The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).  
Check the food after cooking and if necessary continue cooking manually.  
Initial  
Temperature  
(approx.)  
Standing  
Time  
(minutes)  
Procedure  
Menu  
Weight  
Range  
1 serve  
(approx. 400 g)  
+ 3°C  
Refrigerated  
Cover with plastic wrap.  
After cooking, stand covered.  
2
Dinner Plate  
MEAT  
POTATO  
VEGETABLES  
100g  
175-180g  
125g  
Beef, Lamb  
sliced  
2 varieties  
Chicken, T-Bone  
eg. sliced Carrot, Zucchini  
Broccoli  
1 4 cups  
(1 cup, 250 ml)  
+ 3°C  
Refrigerated  
Place into a casserole dish, and cover with lid.  
After cooking, stir and stand covered.  
1-5  
Casserole  
Beef Stroganoff  
Springtime Lamb  
Apricot Chicken  
+ 20°C  
Room  
temperature  
Canned Food  
Baked Beans  
Spaghetti  
®
1 4 cups  
(1 cup, 250 ml)  
+ 20°C  
Room temperature  
Place in a Pyrex bowl.  
Soup  
Cover with glass lid or plastic wrap.  
After cooking, stir.  
HINT For other beverages, see HINT on page 4.  
1 4 pieces  
+ 3°C  
Refrigerated  
Place pizza on paper towel on the turntable.  
Pizza  
1 piece,  
(
approx. 90 g  
)
1 4 cups  
(1 cup, 250 ml)  
+ 3°C  
Refrigerated  
Place into a casserole dish, and cover with lid.  
After cooking, stir.  
Rice  
includes : White rice  
Brown rice  
Fried rice  
3
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SENSOR INSTANT REHEAT MENU GUIDE  
Initial  
Temperature  
(approx.)  
Standing  
Time  
(minutes)  
Procedure  
Menu  
Weight  
Range  
Pie  
1 4 pieces  
+ 3°C  
Place pie upside down on the turntable.  
1-3  
includes:  
Pies  
Pasties  
Refrigerated  
Cover with paper towel.  
WhenovenstopsandTURNPIESOVERisdisplayed,turnpiesoverandcontinue  
cooking covered.  
After cooking, stand.  
1 piece,  
approx. 160-200 g  
(
)
HINT  
To Reheat Beverage  
Tea, Coffee, Water(+20°C Room Temperature)  
Qty(250 ml per 1 cup)  
Cooking Time  
Power Level  
1 cup  
2 cups  
1 min. 30 sec.  
3 min.  
HIGH  
HIGH  
*Stir after heating.  
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SENSOR COOK MENU GUIDE  
When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the  
desired menu appears in the display.  
VEGETABLES MENU GUIDE  
Initial  
Standing  
Procedure  
No.  
Menu  
Temperature  
Weight  
Range  
Time  
(minutes)  
(approx.)  
Fresh Vegetables Hard  
Carrots  
Potato  
0.1-1.0 kg  
+ 3°C  
Refrigerared  
Wash the vegetables.  
1-5  
Arrange the vegetables in a shallow dish.  
Cover with a glass lid or plastic wrap.  
After cooking, stir then stand covered.  
Beans  
1
Broccoli  
Cauliflower  
Pumpkin  
Fresh Vegetables Soft  
Brussels Sprouts  
Zucchini  
Spinach  
Cabbage  
0.1-1.0 kg  
0.1-1.0 kg  
+ 3°C  
Refrigerared  
Wash the vegetables.  
1-5  
1-5  
Pierce skin of squash with fork.  
Arrange the vegetables in a shallow dish.  
Cover with a glass lid or plastic wrap.  
After cooking, stir then stand covered.  
2
3
Squash  
Frozen Vegetables  
Carrots  
Beans  
Brussels Sprouts  
Broccoli  
Cauliflower  
Corn  
18°C  
Frozen  
Before cooking, separate vegetables eg. broccoli as much as  
possible.  
Arrange the vegetables in a shallow dish in the following  
way : hard vegetables around the outside, soft vegetables in the  
centre, medium vegetables in-between.  
hard vegetables  
medium vegetables  
}
}
Cover with a glass lid or plastic wrap.  
After cooking, stir then stand covered.  
Green Peas  
Mixed Vegetables  
soft vegetables  
Jacket Potato  
Potato (whole)  
1-10 pieces  
1 piece,  
+ 20°C  
Room temperature  
Use washed new potatoes.  
Pierce twice with fork on each side.  
3-10  
(
)
approx. 150 g  
Place on outside of turntable.  
When oven stops and TURN POTATO, OVER is displayed, turn  
potatoes over and continue cooking.  
4
After cooking, stand covered with aluminium foil.  
N.B. For small quantities, the food may not require a turn over  
during the cooking.  
5
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VEGETABLES MENU GUIDE  
Initial  
Temperature  
(approx.)  
Standing  
Time  
(minutes)  
No.  
Menu  
Procedure  
Weight  
Range  
Combine all ingredients except cream and nutmeg in a  
casserole dish and cover with plastic wrap or glass lid.  
When oven stops and STIR is displayed, stir soup. Continue  
cooking covered.  
The oven will stop again and display STIR. Stir soup and  
continue cooking covered.  
After cooking, stir and place in a blender or processor and  
blend until smooth.  
Transfer to a serving bowl and stir in cream and nutmeg.  
Season to taste.  
Fresh Soup  
2-12 serves  
+ 20°C  
Room temperature  
Pumpkin Soup  
Serves  
2-4 serves  
8-12 serves  
4-6 serves 6-8 serves  
Ingredients; pumpkin  
2000 g  
4
2 cups  
2 cups  
to taste  
500 g  
1
1/2 cup  
1/2 cup  
to taste  
1000 g  
2
1 cup  
1 cup  
to taste  
1500 g  
3
1 1/2 cups  
1 1/2 cups  
to taste  
small onion  
chicken stock  
cream  
nutmeg, salt, pepper  
5
Potato and Leek Soup  
Serves  
Combine butter, leeks, potatoes and stock in a casserole  
dish. Cover with plastic wrap or a lid.  
When oven stops and STIR is displayed, stir soup. Continue  
cooking covered.  
The oven will stop again and display STIR. Stir soup and  
continue cooking covered.  
After cooking, stir and place in a blender or processor and  
blend until smooth.  
Transfer to a serving bowl and stir in worcestershire sauce  
and cream.  
8-12 serves  
2-4 serves  
4-6 serves 6-8 serves  
Ingredients; butter  
leeks (sliced and washed)  
potatoes, peeled and cubed  
chicken stock  
125 g  
4
5
4 cups  
2 ts  
2 cups  
to taste  
50 g  
1
2
1 cup  
1/2 ts  
1/2 cup  
to taste  
75 g  
2
3
100 g  
3
4
2 cups  
1 ts  
1 cup  
to taste  
3 cups  
1 1/2 ts  
1 1/2 cups  
to taste  
worcestershire sauce  
cream  
salt and pepper  
Season to taste.  
6
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When you cook the following menus with SENSOR COOK, press the RICE/  
PASTA pad until the desired menu appears in the display.  
RICE / PASTA / CEREAL MENU GUIDE  
Initial  
Temperature  
(approx.)  
Standing  
No.  
Menu  
Procedure  
Weight  
Range  
Time  
(minutes)  
White Rice  
1/2 - 4 cups  
+60°C  
hot tap water or  
soup stock  
Wash rice thoroughly until water runs clear.  
Place into a Pyrex bowl and cover with hot tap water or soup stock.  
Cook uncovered.  
3-5  
®
When oven stops and STIR is displayed, stir and continue cooking.  
After cooking stand and stir.  
Rice  
Hot tap water  
or soup stock  
(1 cup=250ml)  
1/2 cup 1 cup 1 1/2 cups 2 cups 3 cups 4 cups  
1
1 1/2 cups 2 cups 2 1/2 cups 3 cups 4 cups 5 cups  
Place into a Pyrex® bowl and cover with hot tap water.  
Cook uncovered.  
When oven stops and STIR is displayed, stir and continue cooking.  
After cooking, stand and stir.  
Dry Pasta  
1/2 - 4 cups  
3-5  
1-5  
+60°C  
hot tap water  
Pasta  
Hot tap water  
(1 cup=250ml)  
1/2 cup 1 cup 1 1/2 cups 2 cups  
3
cups 4 cups  
2
3
2 cups 2 1/2 cups 3 cups 4 cups 5 cups 6 cups  
Place into a Pyrex® bowl and cover with hot tap water.  
Cook uncovered.  
When oven stops and STIR is displayed, stir and continue cooking.  
After cooking, stand and stir.  
Fresh Pasta  
Tortellini  
Ravioli  
Fettuccine  
1/2 - 4 cups  
+60°C  
hot tap water  
Pasta  
Hot tap water  
(1 cup=250ml)  
1/2 cup 1 cup 1 1/2 cups 2 cups 3 cups 4 cups  
2 cups 2 cups 3 cups 4 cups 5 cups 6 cups  
Instant Noodles  
1 - 2 pkts (1 pkt = approx. 85g)  
1-2  
1-5  
+60°C  
hot tap water  
Place into a Pyrex® bowl and cover with hot tap water.  
Cook uncovered.  
When oven stops and STIR is displayed, stir and continue cooking.  
After cooking, stir then stand.  
Noodles  
Hot tap water  
(1 cup=250ml)  
2 pkts  
1 pkt  
4
5
4 cups  
2 cups  
N.B. For small quantities, the food may not require a stir during the cooking.  
1/2 - 4 cups  
Frozen Pasta  
Tortellini  
Ravioli  
+60°C  
hot tap water  
Place into a Pyrex® bowl and cover with hot tap water.  
Cook uncovered.  
When oven stops and STIR is displayed, stir and continue cooking.  
After cooking, stand and stir.  
Pasta  
Hot tap water  
(1 cup=250ml)  
1 cup 1 1/2 cups 2 cups 3 cups 4 cups  
2 1/2 cups 3 cups 4 cups 5 cups 6 cups  
1/2 cup  
2 cups  
7
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RICE / PASTA / CEREAL MENU GUIDE  
Initial  
Temperature  
(approx.)  
Standing  
Time  
(minutes)  
No.  
Menu  
Procedure  
Weight  
Range  
®
Porridge  
1 - 4 serves  
+20°C  
Room temperature  
Place into a deep Pyrex bowl and add water.  
Cook uncovered.  
When oven stops and STIR is displayed, stir and continue cooking.  
Stir after cooking.  
Porridge  
Water  
1serve  
2serves  
3serves  
4serves  
1/3 cup  
2/3 cup  
1 cup  
3/4 cup  
1 1/2 cups  
2 1/4 cups  
3 cups  
6
1 1/3 cups  
8
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When you cook the following menus with SENSOR COOK, press the MEAT pad  
until the desired menu appears in the display.  
MEAT MENU GUIDE  
Initial  
Temperature  
(approx.)  
Standing  
Time  
(minutes)  
No.  
Menu  
Procedure  
Weight  
Range  
Tie meat with string.  
Place the meat on a small roasting rack fat side down in a casserole dish.  
Roast Beef  
0.5-2.0 kg  
+3°C  
Refrigerated  
5-15  
Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across  
* You can select desired cooking result.  
MORE  
STD  
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on  
1
-
-
-
Well done  
Medium  
Rare  
page  
0)  
When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season  
and continue cooking.  
LESS  
When oven stops and TURN BEEF, OVER is displayed, turn beef over.  
After cooking, stand covered with aluminium foil.  
Place the meat on a small roasting rack fat side down in a casserole dish.  
Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across  
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams  
on page 0)  
When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season  
and continue cooking.  
Roast Lamb  
+3°C  
Refrigerated  
0.5-2.0 kg  
5-15  
5-15  
* You can select desired cooking result.  
2
MORE  
STD  
-
-
Well done  
Medium  
When oven stops and TURN LAMB, OVER is displayed, turn lamb over.  
After cooking, stand covered with aluminium foil.  
Remove neck, tail and excess fat from chicken.  
Rinse inside of chicken with cold tap water.  
Drain and dry chicken with paper towel.  
Tie legs together prior cooking.  
+3°C  
Refrigerated  
Roast Chicken  
1.0-2.5 kg  
Place the chicken on a small roasting rack breast side down in a casserole dish.  
Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across  
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams  
on page 0)  
WhenovenstopswithREMOVEWRAP, DRAINJUICEdisplayed, removewrap, drainexcessivejuice, brushwith  
butter, season and continue cooking.  
3
4
When oven stops and TURN CHICKEN, OVER is displayed, turn chicken over and season.  
After cooking, stand covered with aluminium foil.  
+3°C  
Refrigerated  
Place the meat in a casserole dish just large enough to contain it.  
Add suger, vinegar and water, cover with a casserole lid and cook.  
When oven stops and TURN CORNED, MEAT OVER is displayed, turn corned meat over, and continue cooking.  
After cooking, stand covered with aluminium foil.  
Corned Meat  
0.5-2.0 kg  
5-10  
1-2 tbsp. brown suger  
1-2 tbsp. malt vinegar  
2-3 cups. hot tap water  
Serve hot or cold as required.  
Casserole  
1-4 serves  
See recipes on page A.  
5
6
+3°C  
Refrigerated  
See recipes on page Band diagrams on page 0.  
Seasoned Roast 0.5-2.5 kg  
9
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MEAT MENU GUIDE  
Initial  
Temperature  
(approx.)  
Standing  
Time  
(minutes)  
No.  
Menu  
Procedure  
Weight  
Range  
Arrange in a flan dish or a casserole dish in a single layer.  
1-3  
+3°C  
Refrigerated  
Fish Fillets  
0.1-0.6 kg  
(Fold under the thin edges of the fish.)  
eg. Sea perch  
1 tsp butter/fillet  
1/2 tsp lemon juice/fillet  
7
Top with lemon juice and butter.  
Cover with plastic wrap or glass lid.  
After cooking, stand covered.  
NOTE: 1. If you wish to cook more than 2.0 kg of beef or lamb, cook manually using times and power level supplied in the cookbook Roasting chart.  
2. For Roast Beef, Roast Lamb, Roast Chicken and Seasoned Roast, you may be required to turn meat over upon removing the plastic wrap. The  
oven display will inform when to follow this procedure.  
3. To cover meats with 2 layers of plastic wrap, follow these diagrams.  
3. Pierce 8 times  
with a carving fork  
2. 2nd layer  
1. 1st layer  
10  
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MEAT RECIPES  
CASSEROLE  
Springtime Lamb Casserole  
Apricot Chicken  
Serves  
1 serve 2 serves 3 serves 4 serves  
1 serve 2 serves 3 serves 4 serves  
Serves  
250 g  
1/2 pkt  
2 tbs  
1
Ingredients;  
lamb, cubed  
French onion soup mix  
plain flour  
spring onion, chopped  
small carrot, sliced  
chicken stock  
corn kernels  
celery  
sour cream (optional)  
500 g  
1 pkt  
4 tbs  
2
500 g  
750 g  
250 g  
1000 g  
750 g  
1 1/2 pkts  
1/4 cup  
3
1 kg  
2 pkts  
1/4 cup  
4
Ingredients;  
chicken breast fillets,  
cubed  
flour  
French onion soupmix  
apricot nectar  
dried apricot, halved  
1 1/2 tbs  
1 pkt  
250 ml  
200 g  
2 tbs  
1 1/2 pkts  
375 ml  
300 g  
1 tbs  
1/2 pkt  
125 ml  
100 g  
2 tbs  
2 pkts  
500 ml  
400 g  
1
2
2
2
1/2 cup  
60 g  
1 stick  
75 ml  
1/2 cup  
125 g  
1 stick  
150 ml  
3/4 cup  
310 g  
2 sticks  
200 ml  
1 cup  
310 g  
2 sticks  
300 ml  
1. Toss chicken in combined French onion soup mix and plain flour.  
2. Place into a casserole dish and cover with a glass lid.  
3. Cook on Sensor Cook MEAT 5 "Casserole".  
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and  
press START pad to continue cooking. The oven will stop again and display ADD STIR,  
at this stage add apricot nectar and apricots. Cover with lid. Press START pad to continue  
cooking.  
1. Toss lamb in combined French onion soup mix and flour in a freezer bag until evenly  
coated.  
2. Place lamb left over flour, onion, carrot and chicken stock in a casserole dish.  
3. Cover with a glass lid and cook on Sensor Cook MEAT 5 "Casserole".  
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and  
press START pad to continue cooking. The oven will stop again and display ADD STIR at  
this stage stir the casserole, add the corn and celery. Cover with lid. Press START pad to  
continue cooking.  
5. After cooking, stir and stand, covered 25 minutes before serving.  
Beef Stroganoff  
Serves  
1 serve 2 serves  
3 serves 4 serves  
750 g  
1/3 cup  
to taste  
1
1 1/2 tbs  
250 ml  
60 ml  
1 kg  
1/2 cup  
to taste  
1
500 g  
1/4 cup  
to taste  
1 (small)  
1 tbs  
200 ml  
60 ml  
50 g  
250 g  
2 tbs  
to taste  
1/2 (small)  
2 ts  
125 ml  
60 ml  
25 g  
Ingredients;  
rump steak, cubed  
plain flour  
salt and pepper  
onion, chopped  
tomato puree  
beef stock  
red wine  
mushroom, thinly sliced  
sour cream  
5. After cooking, stir in sour cream (optional) and stand, covered 25 minutes before serving.  
N.B. For small quantities, the food may require one stir only during the cooking.  
The oven display will inform when to follow this procedure.  
2 tbs  
375 ml  
60 ml  
100 g  
300 ml  
75 g  
200 ml  
150 ml  
75 ml  
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.  
2. Place steak, left over flour, onion, tomato puree, beef stock and wine into a casserole dish.  
3. Cover with a glass lid and Cook on Sensor Cook MEAT 5 "Casserole".  
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and  
press START pad to continue cooking. The oven will stop again and display ADD STIR,  
at this stage stir the casserole and add mushrooms. Cover with lid. Press START pad to  
continue cooking.  
5. After cooking stir in sour cream and stand, covered 25 minutes. Serve hot with boiled rice  
or pasta.  
11  
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MEAT RECIPES  
SEASONED ROAST  
Apple and Sage Pork  
7. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain  
excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER  
is displayed, turn meat over and season.  
boned loin pork (with rind on)  
Seasoning  
8. After cooking, stand covered with aluminium foil 5-15 mins. before carving.  
1-2 cups sage and onion stuffing mix  
NOTE: Baste meat 2-3 times during cooking with prepared sauce after plastic wrap is  
removed.  
1/2 cup dried apples, chopped  
8-10 prunes, pitted and chopped  
125 g toasted silvered almonds  
Apricot Lamb  
1. Following instructions on the packet prepare stuffing.  
2. Add apples, prunes and almonds. Mix well.  
loin of forequarter lamb (deboned)  
1 packet dried apricots  
250 ml apricot nectar  
1 tablespoon cornflour  
1. Unroll meat. Place dried apricots down the centre 2 rows deep.  
2. Roll up tightly and secure with string.  
3. Mix apricot nectar with cornflour and heat for 3-4 mins. on HIGH or until boil. Allow to cool  
slightly.  
4. Pour apricot juice over the meat and marinade 1-2 hours.  
5. Remove meat from the marinade, place the meat on a small roasting rack fat side down  
in a casserole dish.  
3. Pack loosely down the centre of meat. Roll up tightly and secure with string.  
4. Sprinkle rind with salt.  
5. Place the meat on a small roasting rack fat side down in a casserole dish.  
6. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the  
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap  
with a carving fork 8 times around edges. (See page 0)  
7. Cook on Sensor Cook MEAT 6 "Seasoned Roast".  
8. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain  
excessivejuice,seasonandcontinuecooking.whenovenstopsandTURN MEAT,OVER  
is displayed, turn meat over and season.  
6. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the  
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap  
with a carving fork 8 times around edges. (See page 0)  
7. Cook on Sensor Cook MEAT 6 "Seasoned Roast".  
8. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain  
excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER  
is displayed, turn meat over and season.  
9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.  
Fruity Beef  
topside beef  
Sauce  
Seasoning  
1 1/2 cups stuffing mix  
water to mix  
125 ml fruit chutney  
1 tablespoon oil  
9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.  
1 tablespoon Worcestershire Sauce  
1 tablespoon curry powder  
2 teaspoons mustard powder  
1 tablespoon sweet sherry  
1. Prepare beef to be seasoned by cutting a pocket in the centre.  
2. Mix sauce ingredients together and put to one side.  
3. Prepare enough seasoning by following instructions on the packet. Place loosely into  
prepared packet. Tie meat with string.  
4. Brush sauce over meat. Place the meat on a small roasting rack fat side down in a  
casserole dish.  
5. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the  
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap  
with a carving fork 8 times around edges. (See page 0)  
6. Cook on Sensor Cook MEAT 6 "Seasoned Roast".  
12  
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When you cook the following menus with SENSOR COOK, press the DESSERTS pad  
until the desired menu appears in the display.  
DESSERTS MENU GUIDE  
Initial  
Temperature  
(approx.)  
Standing  
Time  
(minutes)  
No.  
Menu  
Procedure  
Weight  
Range  
3
Follow ingredient instructions on packet.  
Mix all ingredients with a fork throughly.  
Pour into microwave ring container. Approx. 21 cm.  
After cooking stand before turning out.  
Cake  
Packet cake  
+20°C  
Room temperature  
1 packet  
1
2
15  
Stewed Fruit  
Fruit (apples, pears etc.)  
Wash, peel and core fruit. Remove stone if necessary and slice  
thinly.  
0.1-1.0 kg  
+3°C  
Refrigerated  
Place in a Pyrex® bowl.  
Cover with a glass lid or plastic wrap.  
After cooking, stand covered and stir.  
35  
Pudding  
2 8 serves  
Combineflour, cocoa, castersugarinapuddingbowl. Stirinmilk,  
Serve  
Ingredients;  
2-4 serves  
1/2 cup  
1 tbs  
4-6 serves  
3/4 cup  
2 tbs  
6-8 serves  
1 1/4 cups  
3 tbs  
chocolate and butter. Mix until smooth.  
In a separate bowl, mix brown sugar, extra cocoa powder and  
boiling water. Pour over mixture.  
Self-Raising Flour  
cocoa powder  
caster sugar  
1/4 cup  
1/4 cup  
50 g  
1/3 cup  
1/2 cup  
100 g  
1/2 cup  
3/4 cup  
150 g  
After cooking, stand.  
3
milk  
dark cooking chocolate, melted  
butter,melted  
brown sugar  
cocoa, extra  
boiling water  
30 g  
60 g  
90 g  
1/2 cup  
1 tbs  
3/4 cup  
2 tbs  
1 1/4 cups  
3 tbs  
1 cup  
1 1/2 cups  
2 1/2 cups  
35  
Crunch  
Serve  
2 8 serves  
Place pie apple in a shallow dish.  
Sprinkle evenly with dry cake mix.  
Layer sliced butter over cake mix.  
Combine brown sugar, coconut, nuts and cinnamon. Sprinkle  
over butter.  
2-4 serves  
4-6 serves  
600 g  
3/4 cup  
75 g  
6-8 serves  
400 g  
1/2 cup  
50 g  
800 g  
1 1/2 cups  
150 g  
3 tbs  
Ingredients;  
can pie apples  
White Wings butter cake mix  
butter, cut into thin slices  
brown sugar  
4
5
1 tbs  
2 tbs  
2 tbs  
2 tbs  
1 ts  
After cooking, stand.  
1 tbs  
3 tbs  
coconut  
1 tbs  
3 tbs  
crushed nuts  
1/2 ts  
1 ts  
cinnamon  
35  
2 8 serves  
Muesli Delight  
Spread sour cream evenly over base of pie plate. Sprinkle with  
drained peaches.  
Combine butter cake mix, muesli, coconut and butter. Mix well.  
Spread muesli over peaches.  
After cooking, stand.  
Serve  
Ingredients;  
2-4 serves  
4-6 serves 6-8 serves  
300 g carton  
825 g can  
1 cup  
1 1/2 cups  
1/4 cup  
300 g carton  
3 x 425 g can  
1 cup  
sour cream  
3/4 x 300 g carton  
425 g can  
1/2 cup  
can sliced peaches, drained  
White Wings butter cake mix  
toasted muesli  
coconut  
butter, melted  
2 cups  
3/4 cup  
1/2 cup  
2 tbs  
125 g  
175 g  
75 g  
13  
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When you defrost the following menus with EXPRESS DEFROST, press the  
EXPRESS DEFROST pad until the desired menu appears in the display.  
EXPRESS DEFROST MENU GUIDE  
Standing  
Quantity  
min-max  
(kg's)  
No.  
Menu  
Procedure  
Time  
(minutes)  
0.5  
0.5  
0.5  
Fish Fillets  
Place fish fillets on a defrost rack.  
When the oven has stopped, turn over and separate into pieces.  
After defrost time, stand covered with aluminium foil.  
5
1
2
Chicken Fillets  
Place chicken fillets on a defrost rack.  
When the oven has stopped, turn over and separate into pieces.  
After defrost time, stand covered with aluminium foil.  
5
5
Sausages / Minced Meat  
Place sausages / minced meat on a defrost rack.  
When the oven has stopped, remove defrosted portions of mince, turn over and shield  
edges with foil strips.  
3
After defrost time, stand covered with aluminium foil.  
NOTE: When freezing minced meat, shape it into flat even sizes.  
For fish fillets, chicken fillets and sausages freeze separately in single flat layers and if necessary separate into layers with freezer plastic.  
This will ensure even defrosting.  
It is also a good idea to label the packs with the correct weights.  
14  
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When you defrost the following menus with EASY DEFROST, press the EASY DEFROST pad  
until the desired menu appears in the display.  
EASY DEFROST MENU GUIDE  
Standing  
Quantity  
min-max  
(kg's)  
No.  
Menu  
Procedure  
Time  
(minutes)  
Minced Meat  
Beef  
0.1-3.0  
Place frozen minced meat on a defrost rack. Shield edge.  
When the oven has stopped, remove defrosted portions of mince, turn over and  
shield edges with foil strips.  
5-20  
1
After defrost time, stand covered with aluminium foil.  
See NOTE below.  
Steak/Chops  
Fish Fillets  
0.1-3.0  
0.1-1.0  
Shield thin end of chops or steaks with foil.  
5-30  
(Steak/  
Chops)  
10-15  
Position the food with thinner parts in the centre in a single layer on a defrost rack.  
If pieces are stuck together, try to separate as soon as possible.  
When the oven has stopped, remove defrosted pieces, turn over and shield the warm  
portions of remaining pieces.  
2
(Fish fillets)  
After defrost time, stand covered with aluminium foil.  
See NOTE below.  
Chicken Pieces  
0.1-3.0  
1.0-4.0  
Shield the exposed bone with foil.  
5-15  
Place chicken pieces on a defrost rack.  
When the oven has stopped, remove any defrosted pieces, turn over and shield the  
warm portions of remaining pieces.  
After defrost time, stand covered with aluminium foil.  
See NOTE below.  
3
4
Poultry  
Remove from original wrapper. Shield wing and leg tips with foil.  
Place breast side down on a defrost rack.  
When the oven has stopped, turn over and shield the warm portions.  
After defrost time, stand covered with aluminium foil.  
5-50  
5-60  
N.B. After standing run under cold water to remove giblets if necessary.  
Roast Meat  
Beef/Pork  
Lamb  
Shield the bone and the edge with foil strips about 2.5cm wide.  
Place joint with lean side face upwards (if possible) on a defrost rack.  
When the oven has stopped, turn over and shield the warm portions.  
After defrost time, stand covered with aluminium foil.  
0.5-3.0  
0.5-2.5  
5
6
Bread  
1-6 slices  
1slice,  
approx. 30g  
Separate slices and place between paper towel on turntable.  
After defrosting, stand.  
1
(
)
Foods not listed in the Guide can be defrosted using MLOW setting.  
NOTE: When freezing minced meat, shape it into flat even sizes.  
For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary separate into layers with freezer plastic.  
This will ensure even defrosting.  
It is also a good idea to label the packs with the correct weights.  
15  
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RECIPES  
INDEX  
MEAT  
SEAFOOD  
DESSERTS  
APRICOT AND ALMOND CRUSTY LAMB  
BEEF STROGANOFF  
CHILLI CON CARNE  
CHINESE BEEF  
CORNED MEAT  
CRUSTY ROSEMARY LAMB  
GOLDEN CURRY SAUSAGES  
HERBED LOIN OF LAMB  
HONEY ROAST LAMB  
INDIAN CURRY LAMB  
ITALIAN SPAGHETTI SAUCE  
LASAGNE  
MINTED PICNIC LOAF  
SHEPHERD'S PIE  
SPRINGTIME LAMB CASSEROLE  
VEAL Á LA MEDALLION  
VEAL AND AUBERGINE  
K
H
J
J
H
G
H
I
K
J
I
G
J
G
H
I
I
AVOCADO SCALLOPS  
BOUILLABAISSE  
CHEESY SALMON CANNELLONI  
CRAB MORNAY  
GARLIC MUSSELS  
GARLIC PRAWNS  
PAELLA  
PRAWN CREOLE  
SEAFOOD LAKSA  
SEAFOOD LASAGNE  
SESAME PRAWNS  
S
S
P
R
R
P
P
Q
Q
R
R
Q
S
Q
AUSTRALIAN FRUIT CAKE  
BAKED APPLES  
BREAD AND BUTTER PUDDING  
CALIFORNIAN APPLE CRUNCH  
CARAMEL RICE PUDDING  
CHOCOLATE MOUSSE  
X
X
Y
X
Y
Y
X
Y
CHOCOLATE CAKE  
CHOCOLATE SELF-SAUCING PUDDING  
SMOKED SALMON TAGLIATELLE  
SQUID IN TOMATO AND WINE SAUCE  
THAI SCALLOPS WITH VERCAMILLI  
NOODLES  
VEGETABLES  
CAULIFLOWER AU GRATIN  
CAULIFLOWER POLONAISE  
CHOKOS WITH SOUR CREAM AND BACON U  
EASY HOME-MADE RICE RISOTTO  
HONEY CARROTS  
HONEY GINGERED VEGETABLES  
HOT CURRIED SLAW  
MINESTRONE  
POTATOES PIZZAIOLA  
POTATO, AVOCADO AND ONION SALAD U  
PUMPKIN SALAD  
SCALLOPED POTATOES  
SQUASH WITH YOGHURT  
STUFFED BAKED POTATOES  
SUNSHINE BRUSSELS SPROUTS  
VEGETABLE PLATTER  
T
W
POULTRY  
APRICOT CHICKEN  
N
L
N
N
O
L
L
M
M
L
CHICKEN AND PENNE SALAD  
CHICKEN AND MACARONI BAKE  
CHICKEN CACCIATORE  
CHICKEN FILLET BURGERS  
CHICKEN FRICASSEE  
CHICKEN IN A POT  
CHICKEN PROVENCALE  
CHICKEN TERRINE  
CHICKEN WITH BACON AND  
LEEK SEASONING  
CRUNCHY CAMEMBERT CHICKEN  
HONEY CHICKEN LEGS  
ROAST CHICKEN  
SEASONED CHICKEN PARCELS  
TANDOORI CHICKEN  
T
T
V
V
U
W
W
T
V
U
V
T
O
N
O
M
M
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MEAT  
CRUSTY ROSEMARY LAMB  
1/4 cup brown sugar  
Serves 4-6  
LASAGNE  
Serves 8  
MEAT SAUCE INGREDIENTS  
2 tablespoons seeded mustard  
1 tablespoon lemon juice  
2 tablespoons chopped fresh rosemary  
1.5 kg leg lamb  
30 g butter  
1 onion, chopped  
1 kg topside mince  
1/4 cup tomato paste  
240 g jar neopolitana sauce  
1 cup fresh button mushrooms, sliced  
2 cloves garlic, crushed (optional)  
1 tablespoon fresh oregano  
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.  
2. Place fat side down on a rack.  
3. Cook for 25-27 minutes on MEDIUM HIGH (for medium) or 33-35 minutes  
on MEDIUM HIGH (for well done).  
4. Turn over halfway through cooking, shielding shank with foil to prevent  
overcooking. Spread combined ingredients over leg of lamb.  
Allow to stand 10 minutes covered with foil before carving.  
CHEESE SAUCE INGREDIENTS  
90 g butter  
1/3 cup flour  
1 3/4 cups milk  
SHEPHERD'S PIE  
4 large potatoes (approx.1 kg)  
butter  
Serves 6-8  
2 tablespoons gravy powder  
420 g can minestrone soup  
1 tablespoon Worcestershire sauce  
1 tomato, chopped  
125 g tasty cheese, grated  
200 g packet instant lasagne noodles  
100 g mozzarella cheese, grated  
milk  
MEAT SAUCE METHOD  
2 tablespoons fresh chives, chopped  
salt and pepper  
1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on HIGH.  
2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH,  
stirring every 2 minutes. Drain excess fat.  
2 tablespoons parsley  
1 kg minced beef  
1 onion, chopped  
60 g grated chedder cheese  
3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic and oregano.  
CHEESE SAUCE METHOD  
1. Melt butter for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50  
seconds on HIGH.  
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.  
3. Stir in tasty cheese.  
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2  
tablespoons water; cover and cook for 12-14 minutes on HIGH or until  
tender. Drain.  
2. Mash potatoes; add butter, milk, chives, salt and pepper until smooth  
consistency forms.  
3. In a large bowl, combine mince and onion and cook for 10-12 minutes on  
MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.  
4. Add gravy powder, minestrone soup, Worcestershire sauce, tomato and  
parsley. Mix well.  
TO ASSEMBLE  
1. Use a 20 x 20 cm deep casserole dish  
2. Dip lasagne sheets in hot water, then cover base of dish.  
3. Spoon over sheets one-third of meat sauce. Cover with  
one-third of cheese sauce.  
4. Repeat the process 3 times, ending with the cheese sauce.  
5. Sprinkle with mozzarella cheese.  
5. Spoon mixture into a 25 x 20 cm rectangular dish.  
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.  
7. Cook for 20-22 minutes on MEDIUM HIGH.  
8. Allow to stand covered with foil for 10 minutes before serving.  
6. Cook for 20-22 minutes on MEDIUM HIGH.  
7. Allow to stand 10 minutes before serving.  
8. Serve with a fresh garden salad and bread.  
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SPRINGTIME LAMB CASSEROLE  
Serves 4  
BEEF STROGANOFF  
Serves 6  
11/2 packets (45 g) French onion soup  
2 teaspoons parsley  
2 teaspoons chives  
1 kg rump steak, cut into strips  
1/4 cup plain flour  
1/2 cup plain flour  
750 g lamb, cubed  
salt and pepper  
3 spring onions, quartered  
2 carrots, thinly sliced  
1 onion, finely chopped  
2 tablespoons tomato purée  
11/2 cups beef stock  
3/4 cup chicken stock  
1/4 cup red wine  
310 g can corn kernels, drained  
2 sticks celery, finely chopped  
200 mL carton sour cream  
100 g mushrooms, thinly sliced  
300 mL sour cream  
1. Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss  
the lamb in flour mixture, coating thoroughly.  
2. Add onions and carrots, stir in chicken stock and mix well.  
3. Cover and cook for 20-22 minutes on MEDIUM, stirring during cooking.  
4. Add corn, celery, parsley and chives. Mix well.  
5. Cook a further 4-5 minutes on MEDIUM.  
6. Add sour cream, stand covered for 3 minutes.  
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.  
2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a  
3-litre casserole dish.  
3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.  
4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on  
MEDIUM.  
5. Serve with boiled rice.  
GOLDEN CURRY SAUSAGES  
Serves 4-6  
CORNED MEAT  
Serves 6-8  
2 tablespoons plain flour  
1 carrot, grated  
2 tablespoons Worcestershire sauce  
1 tablespoon brown sugar  
1 kg sausages  
2 tablespoons brown sugar  
2 tablespoons malt vinegar  
4 cups hot water  
1 onion, finely sliced  
2 tablespoons butter  
3 teaspoons curry powder  
11/2 cups water  
1.5 kg corned meat  
2 tablespoons brown vinegar  
1. Place corned meat in a casserole dish just large enough to contain it.  
2. Add sugar, vinegar and water.  
1. Pierce sausages with a fork twice. Arrange on a microwave rack.  
2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through  
cooking. After cooled, slice into rounds.  
3. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water  
together in a jug.  
3. Cover with lid and cook for 64-66 minutes on MEDIUM, turning over halfway  
through cooking. Allow to stand covered with foil for 10 minutes before  
serving.  
4. Serve with white sauce.  
4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes  
on HIGH, or until onions become transparent.  
5. Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes  
on MEDIUM.  
6. Serve hot with Balsmati rice and pappadums.  
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HERBED LOIN OF LAMB  
Serves 8  
VEAL À LA MEDALLION  
1 kg veal, cubed  
Serves 4-6  
1/2 cup white wine  
1/2 teaspoon grated lemon rind  
1/4 cup oil  
1/2 cup plain flour  
2 rashers bacon, chopped  
250 g fresh mushrooms, sliced  
300 mL carton sour cream  
1 tablespoon chopped chives  
3 cloves garlic, crushed  
freshly ground black pepper  
2 teaspoons rosemary spikes  
1 kg loin of lamb  
salt and pepper  
3/4 cup water  
1 cup finely chopped shallots  
2 carrots, thinly sliced  
1. Mix all ingredients except lamb together to form a marinade.  
2. Place loin of lamb in large shallow dish and pour over marinade; leave  
overnight.  
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.  
4. Place on a rack. Cook for 20 minutes on MEDIUM (for medium) or 24 minutes  
on MEDIUM (for well done). Turn meat over halfway through cooking.  
5. Allow to stand 10 minutes covered with foil before carving.  
1. Toss veal in flour. Place in a 3-litre casserole dish. Stir in salt, pepper, water,  
shallots, carrots, lemon rind and bacon.  
2. Cover and cook for 34-36 minutes on MEDIUM, stirring 2-3 times during  
cooking.  
3. Stir in mushrooms and sour cream.  
4. Cover and cook a further 5-7 minutes on MEDIUM.  
5. Sprinkle with chives.  
VEAL AND AUBERGINE  
Serves 4-6  
ITALIAN SPAGHETTI SAUCE  
Serves 4-6  
750 g veal, diced  
500 g topside mince  
1 Iarge aubergine or eggplant, cubed  
1 tablespoon flour  
1 onion, chopped  
2 clove garlic, crushed  
2 teaspoons fresh sage  
black pepper to taste  
410 g can whole tomatoes  
1/2 cup tomato paste  
1 teaspoon chicken stock powder  
4 rashers bacon, chopped  
3 shallots, sliced  
1 yellow capsicum, sliced  
420 g can peeled tomatoes  
2 tablespoons continental parsley, chopped  
2 tablespoons tomato paste  
100 g mushrooms, sliced  
1 tablespoon chopped parsley  
1 tablespoon fresh oregano leaves  
1 tablespoon fresh basil leaves  
1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes  
on MEDIUM HIGH, stirring every 2 minutes. Drain well.  
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano  
and basil.  
3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.  
4. Serve over hot spaghetti.  
1. Toss veal in combined flour, fresh sage, chicken stock powder and black  
pepper.  
2. Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and  
aubergine.  
3. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during  
cooking.  
4. Sprinkle with parsley and serve with rice and Kalamata olives.  
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CHINESE BEEF  
Serves 4-6  
MINTED PICNIC LOAF  
Serves 6-8  
500 g sausage mince  
500 g minced beef  
2 tablespoons chopped fresh mint  
750 g blade or round steak, cubed 200 g Fresh baby corn  
2 cloves garlic  
1 large onion, sliced  
2 carrots, thinly sliced  
1 clove garlic, crushed  
1/2 cup beef stock  
2 tablespoons sesame oil  
170 g snow peas, sliced  
1 red capsicum, sliced  
8 tablespoons oyster sauce  
7 tablespoons sesame seeds  
140 g can crushed tomato  
1 packet tomato soup mix  
1 onion, minced  
TOPPING  
1/2 cup oyster sauce  
1 cup grated fresh tasty cheese  
1 cup stale breadcrumbs  
1 tablespoon chopped fresh mint  
1. In a 3-litre casserole dish, combine meat , garlic and sesame oil; mix well.  
Cook 1 minute on HIGH.  
2. Add onions and carrots.  
3. In a jug, combine beef stock, oyster sauce; stir well. Pour over beef.  
4. Cook, covered, for 20-22 minutes on MEDIUM, stirring 2-3 times during  
cooking.  
5. Add baby corn and capsicum. Cover and cook a further 10-11 minutes on  
MEDIUM, stirring once during cooking.  
6. Add snow peas cover and cook 2-3 minutes on MEDIUM. Stir once.  
7. Sprinkle toasted sesame seeds over the top.  
1. Mix onion, garlic, tomato and soup mix in bowl.  
2. Add mince and mint; mix well.  
3. Press mixture into an 11 x 25 cm loaf dish lined with paper towels.  
4. Cook for 22-24 minutes on MEDIUM HIGH.  
5. Drain excess liquid from loaf dish.  
TOPPING  
1. Combine topping ingredients and press evenly over loaf. Cook for a further  
7-8 minutes on MEDIUM HIGH.  
INDIAN CURRY LAMB  
1 small sweet potato, cubed  
1 onion, thinly sliced  
1 kg lamb, trimmed and cubed  
1 cup chicken stock  
1 teaspoon chicken stock powder,  
extra  
Serves 4-6  
1 tablespoon curry paste  
400 g can of chickpeas  
3 cubed zucchini  
2 tablespoons fresh coriander or  
parsley, chopped  
2. Allow to stand 10 minutes before turning out. Serve hot or cold.  
CHILLI CON CARNE  
Serves 4-6  
1 kg mince  
1 tablespoon vinegar  
1 teaspoon sugar  
375 g jar tomato paste  
425 g can red kidney beans, drained  
1 large onion, finely chopped  
825 g can peeled tomatoes  
salt and pepper  
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.  
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-  
litre casserole dish.  
1-2 teaspoons chilli powder  
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.  
4. Add zucchini and cook for a further 1-2 minutes on HIGH.  
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole  
dish and cover.  
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on  
MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.  
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste  
and kidney beans.  
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.  
4. Serve with boiled rice.  
6. Heat through for 6-8 minutes on MEDIUM.  
7. Stir through coriander, and serve.  
20  
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APRICOT AND ALMOND CRUSTY LAMB Serves 4  
HONEY ROAST LAMB  
Serves 4-6  
100 g dried apricots, finely chopped  
1/4 cup shelled blanched almonds  
1/4 cup ground almonds  
1.5 kg leg lamb  
3 tablespoons honey  
1 tablespoon Dijon mustard  
1 teaspoons dried rosemary  
1 egg, lightly beaten  
1 rack of lamb (approx. 8 chops)  
1 tablespoon apricot jam  
1/2 cup breadcrumbs  
1. Combine honey and Dijon mustard. Brush over lamb.  
2. Place fat-side down on a roasting rack.  
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on  
MEDIUM HIGH (for well done).  
4. Turn over halfway through cooking shielding shank with foil to prevent  
overcooking. Brush combined ingredients over leg of lamb. Allow to stand 10  
minutes covered with foil before carving.  
1. Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.  
2. Brush lamb with apricot jam.  
3. Place apricot crust on top of lamb.  
4. Place on a microwave rack. Cook for 20-24 minutes on MEDIUM. Allow to  
stand 10 minutes before carving.  
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POULTRY  
CHICKEN WITH BACON  
AND LEEK SEASONING  
CHICKEN IN A POT  
Serves 4-6  
2 tablespoons tomato paste  
2 chicken stock cubes  
1 tablespoon soy sauce  
salt and pepper  
Serves 4  
11/2 cups wholemeal breadcrumbs  
1.5 kg chicken thighs  
No.15 chicken  
1/4 cup plain flour  
60 g butter, melted  
1 leek, finely chopped  
2 rashers bacon, chopped  
1 egg yolk  
salt and pepper  
20 g butter, melted, extra  
2 rashers bacon, finely chopped  
1 green capsicum, diced  
1 onion, finely chopped  
425 g can peeled tomatoes  
200 g mushrooms, sliced  
1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.  
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.  
3. Fill cavity of chicken with stuffing and secure with a toothpick.  
4. Brush chicken with extra melted butter.  
5. Place chicken on a rack, breast-side down, cook for 14-16 minutes on  
MEDIUM HIGH.  
1. Toss chicken thighs in flour.  
2. Combine all ingredients, except mushrooms, in a 3-litre casserole dish.  
3. Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during  
cooking.  
6. Turn over, cook a further 14-16 minutes on MEDIUM HIGH.  
7. Stand covered with foil for 10 minutes before carving.  
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.  
CHICKEN FRICASSEE  
Serves 4  
CHICKEN AND PENNE SALAD  
No.15 chicken  
Serves 6  
1/4 cup cream  
1 Iarge cooked chicken  
60 g butter  
3 tablespoons flour  
2 cups chicken stock  
1 egg yolk  
1/4 teaspoon nutmeg  
20 g butter  
400 g drained artichoke hearts  
1 packet picador cheese  
1 cup chicken stock  
1/2 red capsicum, chopped  
1/2 yellow capsicum, chopped  
1 stick celery, chopped  
2 cups penne pasta  
4 cups hot tap water  
1 tablespoon fresh chives  
1/2 cup grated cheddar cheese  
1. Remove meat from chicken and chop into cubes.  
2. Melt butter for 40-50 seconds on HIGH in a jug. Stir in flour, cook a further  
40 seconds.  
3. Gradually stir in chicken stock. Cook for 6-8 minutes on HIGH, stirring  
halfway through cooking.  
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.  
5. Pour into a 11/2-Iitre casserole dish. Sprinkle cheese over the top. Cook a  
further 10-12 minutes on MEDIUM.  
1. Brush chicken with butter melted for 20 seconds on HIGH.  
2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway  
through cooking.  
3. Cool and then remove chicken flesh from the bone.  
4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,  
stir and strain. Set aside to cool.  
5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH  
for 2 minutes.  
6. Combine all other ingredients and mix well with chicken, pasta and sauce.  
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CHICKEN PROVENCALE  
Serves 4  
SEASONED CHICKEN PARCELS  
Serves 4  
1/2 cup white wine  
3/4 cup vintage cheddar, grated  
1 teaspoon curry powder  
3 spring onions, chopped finely  
1/2 cup fresh (white) bread crumbs  
1 clove garlic, minced  
1.25 kg chicken pieces  
(or 4 marylands)  
250 g button mushrooms  
chopped parsley  
425 g can peeled tomatoes  
1 large onion, chopped  
1 apple, peeled and chopped  
1/2 cup black olives  
2 tablespoons finely chopped fresh  
basil  
2 Iarge chicken breasts  
20 g melted butter  
1 egg yolk  
1/2 cup pine nuts, chopped finely  
100 g smoked bacon  
1. In a large jug combine wine, tomatoes, onion, apple, olives and curry  
powder. Mix well.  
1. Mallet chicken breasts until flat.  
2. Mix all other ingredients in a small bowl.  
2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and  
cook for 24-26 minutes on MEDIUM HIGH. Stir once during cooking.  
3. When oven stops, stir in mushrooms. Cover and cook for a further 3-4  
minutes on MEDIUM HIGH.  
3. Place mixture in the centre of the chicken breast.  
4. Roll and tie chicken with string so as no filling is exposed.  
5. Place in casserole dish and brush with butter.  
4. Sprinkle with parsley.  
6. Cook 16 minutes on MEDIUM HIGH. Turn over halfway during cooking.  
CHICKEN TERRINE  
Serves 6-8  
TANDOORI CHICKEN  
Serves 4-6  
1/4 teaspoon cinnamon  
1 bay leaf  
250 g cream cheese, softened  
1 cooked chicken, chopped  
2 teaspoons green peppercorns,  
chopped  
60 g butter  
2 fresh red chillies, seeded  
1 onion  
6 shallots, chopped  
1/2 teaspoon turmeric  
1/2 teaspoon nutmeg  
2 teaspoons paprika  
6 chicken thighs, skin removed  
200 g low-fat yoghurt  
1/2 cup flour  
2 cloves garlic, crushed  
2 teaspoons crushed ginger  
2 tablespoons lemon juice  
2 teaspoons ground cumin  
1/2 teaspoon black pepper  
3 teaspoons ground coriander  
2 whole cloves  
1 cup chicken stock  
1 cup milk  
3 teaspoons gelatine  
1/2 cup water  
1/4 teaspoon tabasco sauce  
pepper  
6 rashers bacon  
1. Melt butter for 50-60 seconds on HIGH. Add shallots and flour. Cook for 1  
minute on HIGH.  
2. Gradually stir in stock and milk. Cook for 4-5 minutes on HIGH, stirring  
every 2 minutes.  
1. Pureé chillies, onion, garlic, ginger and lemon juice until smooth.  
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg  
and paprika in a small bowl.  
3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay  
leaf and cloves.  
3. Stir in tabasco sauce and pepper.  
4. Beat cream cheese. Gradually stir in the sauce. Add chicken and pepper-  
corns.  
5. Dissolve gelatine in water. Cook for 40 seconds -1 minute on HIGH; add to  
chicken mixture.  
6. Line 25 x 11 cm loaf dish with paper towel and place bacon across paper  
towel.  
7. Cover with paper towel and cook for 3-5 minutes on HIGH.  
8. Remove top layer of paper towel.  
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.  
5. Cover and marinate overnight, stirring occasionally.  
6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn  
over halfway through cooking.  
7. Serve with boiled rice.  
9. Pour in chicken mixture. Refrigerate overnight.  
10. Turn out and slice. Serve with Melba toast.  
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CHICKEN AND MACARONI BAKE  
Serves 4-6  
HONEY CHICKEN LEGS  
Serves 4  
250 mL soy sauce  
1/2 teaspoon freshly grated ginger  
No. 15 chicken  
100 g vintage chedder cheese  
100 g mozzarella cheese  
100 g romano cheese  
2 tablespoons oil  
8 large chicken legs  
sesame seeds  
20 g butter, melted  
2 cups macaroni  
1/4 cup plain flour  
300 mL sour cream  
1 cup chicken stock  
4 tablespoons honey  
1 tablespoon lemon juice  
1 clove garlic, crushed  
1 tablespoon chopped parsley  
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small  
bowl. Pour over chicken and marinate for 2-3 hours.  
2. Sprinkle with sesame seeds.  
3. Arrange chicken legs on a roasting rack. Cook for 16-18 minutes on MEDI-  
UM HIGH, turning over halfway through cooking.  
1. Brush chicken with butter melted for 20 seconds on HIGH. Place on a  
roasting rack. Cook for 30-32 minutes on MEDIUM HIGH, turning halfway  
through cooking. Cool.  
2. Place macaroni in a large bowl. Cover with 4 cups hot water. Cook for 20-22  
minutes on HIGH or until pasta is tender. Drain.  
3. Remove flesh from chicken.  
CHICKEN CACCIATORE  
Serves 6  
4. Mix together plain flour, sour cream and chicken stock.  
5. Combine chicken, macaroni, sauce and cheese. Place in a large short sided  
casserole dish and cook for 12-14 minutes on MEDIUM HIGH.  
6. Sprinkle with parsley.  
6 chicken thighs  
1/4 cup flour  
1 tablespoon Season All salt  
1 onion, sliced  
7. Serve immediately with a tossed salad.  
30 g butter  
APRICOT CHICKEN  
1000 g chicken breast fillets, cubed  
2 packets French onion soup  
2 tablespoons plain flour  
500 mL apricot nectar  
400 g dried apricot, halves  
Serves 4  
1 clove garlic, crushed  
2 tablespoons tomato paste  
440 g can peeled tomatoes  
2 chicken stock cubes  
1/2 cup white wine  
1 green capsicum, thinly sliced  
6 black olives, sliced  
1. Toss chicken in combined French onion soup and plain flour.  
2. Place in a 3-litre casserole dish and cover with a glass lid.  
3. Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.  
4. Add apricot nectar and apricots.  
5. Cook, covered, for 13-15 minutes on MEDIUM HIGH.  
6. Stir and stand, covered 5 minutes before serving.  
7. Serve hot with pasta.  
1. Place chicken, flour and Season All salt into a freezer bag. Toss until  
chicken is coated.  
2. Combine chicken thighs, any flour remaining in bag, onion, butter, garlic,  
tomato paste, juice from tomatoes, stock cubes and white wine in a 3-litre  
casserole dish.  
3. Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during  
cooking.  
4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12  
minutes on MEDIUM HIGH.  
5. Garnish with black olives.  
24  
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CRUNCHY CAMEMBERT CHICKEN  
Serves 6  
ROAST CHICKEN  
Serves 4  
125 g camembert cheese, finely chopped  
2 rashers bacon, finely chopped  
1/2 cup toasted, slivered almonds  
2 tablespoons seeded mustard  
No.15 chicken  
No.15 chicken  
30 g butter, melted  
Season All salt  
1. Wash and dry chicken well.  
2. Tie legs of chicken together with string.  
3. Place breast-side down on a roasting rack.  
4. Baste with butter and sprinkle with Season All salt.  
5. Cook for 16-18 minutes on MEDIUM HIGH.  
2 tablespoons honey  
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.  
2. Press camembert mixture between skin and flesh of chicken.  
Tie chicken legs together.  
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.  
7. Cook a further 16-18 minutes on MEDIUM HIGH.  
8. Allow to stand covered with foil for 10 minutes before serving.  
3. Mix remaining mustard and honey. Brush over chicken.  
4. Place breast side down on a roasting rack, cook for 30-32 minutes on  
MEDIUM HIGH. Turn over halfway through cooking.  
5. Allow to stand covered with foil for 10 minutes before serving.  
CHICKEN FILLET BURGERS  
Serves 4  
3 chicken breast fillets  
1 pkt of chicken coating mix  
30 g melted butter  
TOPPING 1 HAWAIIAN  
TOPPING 2 MEDITERRANEAN  
1 slice ham, sliced in half  
2 slices pineapple, sliced in half  
3 slices cheddar cheese  
4 pieces of procecuttio  
4 pieces of marinated vegetables such  
as eggplant or roast capsicum  
1/4 cup grated vintage cheese  
1/4 cup Parmesan cheese  
1. Brush fillets with butter.  
2. Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.  
3. Place chicken fillets onto a roasting rack.  
4. Cook for 8-10 minutes on MEDIUM HIGH, turning halfway through cooking.  
5. Layer topping on chicken, finishing with cheese.  
6. Cook for 4-6 minutes on MEDIUM.  
7. Serves on a roll with salad.  
25  
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SEAFOOD  
PAELLA  
3 cups brown rice  
Serves 8  
CHEESY SALMON CANNELLONI  
Serves 4-6  
1/2 teaspoon turmeric  
paprika  
2 cups white wine  
1 kg fish fillets, cubed  
1 large packet cannelloni  
250 g ricotta cheese  
90 g cheddar cheese  
6 cups chicken stock  
1 tablespoon olive oil  
2 cloves garlic, crushed  
1 onion, chopped  
4 ripe tomatoes, chopped  
1/4 cup tomato paste  
1 cup frozen peas  
salt and pepper to taste  
2 eggs lightly beaten  
24 green prawns, peeled with  
tails intact and deveined  
2 calamari tubes, sliced into  
rings  
210 g red salmon, drained with bones removed  
2 teaspoons lemon juice  
2 tablespoons fresh parsley, chopped  
2 tablespoons of extra cheddar cheese  
375 g jar pasta sauce  
6 mussels  
1 red capsicum, diced  
1 green capsicum, diced  
1. Combine rice and chicken stock together in a large casserole dish. Cook  
for 45-50 minutes on HIGH, until tender.  
2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3  
minutes on HIGH.  
3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on  
HIGH, stirring halfway through cooking.  
4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on  
HIGH, stir in cooked rice.  
5. In a large bowl, heat white wine for 4-5 minutes on HIGH. Add fish fillets.  
Cover and cook for 4-6 minutes on MEDIUM. Remove fish.  
6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on  
MEDIUM until prawns turn pink. Remove from wine.  
7. Place mussels in remaining white wine. Cook for 3-5 minutes on MEDIUM  
HIGH, until mussels open.  
8. Gently fold seafood into rice mixture.  
9. Cover and reheat Paella for 14-16 minutes on MEDIUM.  
10. Serve with French bread.  
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon  
and lemon juice and mix well.  
2. Place a spoonfuls of salmon mixture into cannelloni shells until full.  
3. Place in a single layer in a shallow dish.  
4. Pour pasta over cannelloni and smooth over with the back of a spoon to  
ensure all sections of pasta are covered with sauce.  
5. Cook for 14 minutes on MEDIUM HIGH.  
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM  
HIGH for a further 2-4 minutes.  
7. Sprinkle with chopped parsley to serve.  
GARLIC PRAWNS  
Serves 4  
24 green king prawns  
3 tablespoons butter  
3 cloves garlic, crushed  
1 tablespoon chopped parsley  
1. Peel and devein prawns, leaving tails in tact.  
2. Combine butter and garlic. Cook for 1 minute on HIGH.  
3. Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2  
minutes.  
4. Serve in individual dishes sprinkle with parsley.  
26  
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THAI SCALLOPS WITH VERCAMILLI  
NOODLES  
Serves 4  
SMOKED SALMON TAGLIATELLE  
Serves 4  
1 teaspoon caster sugar  
2 tablespoons sweet Indonesia  
soy sauce  
250 g tagliatelle pasta  
60 g butter  
100 g smoked salmon  
200 g snow pease, trimmed  
and sliced  
500 g scallops  
2 tablespoons butter  
2 cloves garlic  
1 tablespoon chopped lemon grass  
1 tablespoon fresh chives, chopped  
1 tablespoon fish sauce  
1 teaspoon sesame oil  
2 cloves fresh garlic  
2 small shallots, finely sliced  
600 g thickened cream  
1 tablespoon fresh dill  
1 cup parmesan cheese  
1 red hot chilli  
200 g vercemilli noodles  
5 cm piece of fresh ginger,  
minced  
100 g button mushrooms,  
finely sliced  
1. In a large bowl combine sesame oil, butter, chilli and garlic. Cook for 2  
minutes on HIGH.  
2. Stir in sugar, soy sauce, ginger, lemongrass, fish sauce and scallops. Stir  
well.  
1. Place tagliatelle in a large bowl with 5 cups of hot tap water. Cook for 14-16  
minutes on HIGH, stirring halfway.  
2. In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.  
3. Add button mushrooms, and cook for a further 2 minutes on HIGH.  
4. In a large shallow dish combine vegetables, pasta, cream, smoked salmon,  
snow peas and dill. Stir gently until pasta is well coated.  
3. Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.  
4. Place vercamilli in hot water, and let stand until noodles are transparent and  
have collapsed.  
5. Heat for 5 minutes on MEDIUM.  
6. Sprinkle Parmesan cheese over pasta and heat for 3 minutes on HIGH.  
5. Serve scallops on a bed of noodles, sprinkled with coriander and chives.  
SEAFOOD LAKSA  
1 tablespoon lemon grass  
270 mL coconut cream  
2 fish fillets or 300 g king prawns or both 2 cloves garlic minced  
1 tablespoon oil  
Serves 4-6  
1 tablespoon fish sauce  
PRAWN CREOLE  
1 tablespoon butter  
1 medium onion, chopped  
1 capsicum, chopped  
1 stick celery, sliced  
2 tablespoons flour  
Serves 4  
1 cup chicken stock  
1 tablespoon parsley  
2 teaspoons sugar  
1/2 teaspoon salt  
1 packet of bean shoots  
1 packet of vercamelli noodles  
4 cups fish stock  
1-2 tablespoons Laksa paste  
1/2 teaspoon chilli powder  
425 g can whole tomatoes  
500 g green prawns, peeled and deveined  
1/2 cup tomato paste  
1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on  
HIGH stirring once during cooking.  
2. Add fish sauce, fish stock and cook for 3 minutes on HIGH.  
3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM.  
Stir through coconut cream and cook for a further 5 minutes on MEDIUM.  
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes,  
or until noodles collapse.  
5. In a serving bowl place bean shoots, noodles and then Laksa soup.  
6. Garnish with freshly torn coriander and fried onion flakes.  
1. In a large bowl, combine butter, onion, capsicum and celery. Cook for  
4-5 minutes on HIGH.  
2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and  
chilli powder; mix well.  
3. Cook, uncovered, for 5 minutes on HIGH, stirring once.  
4. Add prawns and cook for 13-15 minutes on MEDIUM, stirring twice. Serve  
with rice.  
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SEAFOOD LASAGNE  
Serves 6-8  
CRAB MORNAY  
Serves 6  
125 g butter  
350 g fresh crabmeat or 2 x 170 g  
cans crab meat, drained  
5 cloves garlic, crushed  
60 g butter  
500 g seafood marinara  
1 onion, finely chopped  
1/2 cup grated cheese  
11/2 cups plain flour  
1 teaspoon dry mustard  
4 cups milk  
1 packet precooked lasagne  
noodles  
4 tablespoons tomato sauce  
11/2 cups grated tasty cheese  
1/2 teaspoon tobasco  
1/3 cup plain flour  
2 teaspoons Worcestershire sauce  
3 tablespoons cream  
1/2 teaspoon dry mustard  
2 cups milk  
1. In a large bowl, melt butter for 1-2 minutes on HIGH.  
2. Stir in flour and dry mustard. Cook for 11/2 minutes on HIGH.  
3. Gradually stir in milk. Cook for 4-6 minutes on HIGH or until sauce is thick.  
Stir every 2 minutes.  
1. In a large bowl, melt butter and garlic for 1 minute on HIGH. Stir in flour and  
mustard. Cook for a further 1 minute on HIGH.  
2. Graduallystirinmilk. Cookfor3-5minutesonHIGH, stirringevery2minutes.  
3. Stir in onion, crab meat, salt and pepper, 1/4 cup cheese, tomato sauce,  
tabasco, Worcestershire sauce and cream.  
4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.  
5. Cook for 8-10 minutes on MEDIUM.  
6. Serve in volavaunt shells with a garden salad.  
4. Stir in marinara. Cook for 4-6 minutes on MEDIUM.  
5. Dip noodles, individually into a large bowl of boiling water.  
6. Layer noodles over base of a 2-litre rectanglar casserole dish.  
7. Cover noodles with 1/3 marinara sauce and 1/2 cup cheese.  
Repeat process, ending with marinara sauce and cheese.  
8. Cook for 17-19 minutes on MEDIUM.  
9. Allow to stand for 10 minutes before serving.  
SESAME PRAWNS  
Serves 4  
GARLIC MUSSELS  
Serves 4 as entree  
GARLIC BUTTER  
250 g mussels  
24 green king prawns (approx. 1 kg)  
1/4 cup port  
250 g New Zealand mussels  
1 cup wine  
2 cups water  
2 tablespoons butter  
2 tablespoons olive oil  
2 cloves garlic, crushed  
pepper  
1/4 cup oil  
1/4 cup chopped parsley  
3 shallots, finely chopped  
lemon pepper to taste  
1/2 cup toasted sesame seeds  
6 bamboo skewers  
1 clove garlic, crushed  
1. Wash mussels under running water; remove all traces of mud, seaweed and  
barnacles with brush or knife; remove beards. Discard cracked, broken or  
open mussel shells.  
2. In a large bowl, cover mussels with wine, water and garlic. Cook for  
14-16 minutes on MEDIUM or until open, removing from liquid as they open.  
Discard unopened mussels.  
1. Peel prawns, leaving tails intact, and devein. Place in a shallow dish.  
2. Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns.  
Marinate for 1-2 hours.  
3. Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.  
4. Place skewers on a roasting rack. Cook for 8-10 minutes on MEDIUM. Turn  
over halfway.  
GARLIC BUTTER  
1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper.  
5. Serve with satay sauce and rice.  
Pour 1/2 garlic sauce over mussels; toss well.  
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.  
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SQUID IN TOMATO AND WINE SAUCE Serves 6  
AVOCADO SCALLOPS  
Serves 4  
1 clove garlic, crushed  
500 g squid tube  
4 avocados, halved  
1/2 teaspoon meat tenderiser  
(optional)  
500 g scallops, halved  
2 tablespoons butter  
1 onion, finely chopped  
1/2 teaspoon cumin  
410 g can tomato purée  
1/4 cup dry white wine  
2 tablespoons tomato paste  
1 tablespoon chopped fresh basil  
1 tablespoon cornflour  
1 tablespoon olive oil  
1 spring onion, chopped  
1/2 teaspoon coriander  
1/2 teaspoon turmeric  
1/2 cup cream  
1. Cut squid tube into rings. Sprinkle with combined meat tenderiser and  
cornflour. Refrigerate for 30 minutes.  
2. Combine oil, onion and garlic. Cook for 1 minute on HIGH.  
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on  
HIGH.  
4. Stir in squid. Cook for 8-10 minutes on MEDIUM, tossing every minute until  
squid is firm.  
1 tablespoon fresh chives, chopped  
2 tablespoons mozzarella cheese, grated  
1 teaspoon paprika  
Lemon juice  
1. Halve avocados, remove seed and brush with lemon juice to prevent  
browning.  
2. In a large bowl, combine butter, onion, cumin, coriander and turmeric. Cover  
and cook for 5-6 minutes on HIGH.  
3. Stir in cream, blending well.  
4. Add the scallops to the mixture and cook for a further 14-16 minutes on  
MEDIUM. Stir during cooking and after cooking.  
5. Scoop mixture into advocardo hallows. Sprinkle with mozzarella and paprika.  
6. Cook for 1 minute on HIGH or until cheese has melted.  
7. Garnish with Chives, serve hot.  
5. Sprinkle with fresh basil.  
6. Serve with French bread and tossed salad.  
BOUILLABAISSE  
6 mussels  
Serves 8  
1 clove garlic, crushed  
11/2 cups fish stock  
425 g can tomatoes, puréed  
1/2 cup white wine  
2 tablespoons tomato paste  
1/4 teaspoon turmeric  
grated rind of 1 lemon  
salt and pepper  
750 g scallops  
500 g green prawns,  
peeled and deveined  
500 g firm fish fillets,  
cut into bite-size pieces  
5 crab sticks, sliced  
6 oysters  
basil  
1 tablespoon olive oil  
1 onion, finely chopped  
1. Wash and clean seafood.  
2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on HIGH.  
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for  
8 minutes on HIGH, stirring halfway through cooking.  
4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM  
HIGH or until mussels open. Discard any which stay closed.  
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and  
cook for 5-6 minutes on MEDIUM HIGH.  
6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes  
on MEDIUM HIGH or until fish flakes.  
7. Garnish with fresh basil.  
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VEGETABLES  
CAULIFLOWER AU GRATIN  
Serves 4-6  
SCALLOPED POTATOES  
Serves 4-6  
500 g cauliflower florets  
30 g butter  
3 large potatoes (approx. 500 g), peeled and sliced thinly  
1/4 cup water  
2 tablespoons flour  
1 cup milk  
1 teaspoon mustard  
1/2 cup grated cheese  
paprika  
1 large onion, sliced  
200 g carton light sour cream  
1 egg  
90 g cheddar cheese, finely grated  
paprika  
1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,  
until tender. Drain.  
1. Place potatoes in a round or oval shallow dish, add water, cover, and cook  
for 6-8 minutes on HIGH.  
2. Melt butter in a Pyrex jug for 30-40 seconds on HIGH.  
3. Stir in flour. Cook for 1 minute on HIGH.  
4. Gradually stir in milk and mustard. Cook for 2-21/2 minutes on HIGH, stirring  
every minute.  
2. Drain off water.  
3. Arrange sliced onion over potatoes.  
4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle  
with cheese and a little paprika if desired.  
5. Stir in cheese until melted.  
5. Cook uncovered, 6 minutes on MEDIUM HIGH.  
6. Pour over cauliflower. Sprinkle with paprika.  
7. Cook for 2-4 minutes on MEDIUM HIGH.  
HONEY CARROTS  
500 g carrots, sliced lengthwise  
60 g butter  
Serves 4  
1 teaspoon garlic, minced  
EASY HOME-MADE RICE RISOTTO Serves 6-8  
1 teaspoon sesame seeds  
1 onion, diced  
60 g butter  
1 tablespoon honey  
4 rashers bacon, diced  
1. Combine all ingredients in a casserole dish.  
2. Cover and cook for 5-6 minutes on HIGH.  
3. Stand covered for 3 minutes before serving.  
4. Sprinkle with toasted sesame seeds.  
(or 1 cup cooked chicken or ham)  
3 chicken or beef stock cubes  
2 cups boiling water  
1 cup long-grain rice, washed well  
1 cup assorted finely chopped vegetables,  
e.g. carrots, zucchinis, mushrooms  
VEGETABLE PLATTER  
Serves 4  
200 g carrots, sliced  
200 g broccoli, cut into florets  
100 g zucchinis, sliced  
1. Place onion, butter and bacon in large casserole dish. Cook for 3-4 minutes  
on HIGH. Stir well.  
2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other  
ingredients. Cover with a lid and cook for 23-25 minutes on HIGH. Do not stir  
while cooking.  
3. At the end of this time, all the liquid will have been absorbed.  
4. Leave to stand for 5 minutes and stir with a fork before serving.  
1. Arrange vegetables in a shallow dish with the harder vegetables positioned  
around the outside and the softer vegetables in the centre.  
2. Cover with a lid or plastic wrap.  
3. Cook for 4-6 minutes on HIGH.  
4. Stand covered for 3 minutes, before serving.  
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POTATO, AVOCADO AND ONION SALAD  
Serves 6  
MINESTRONE  
Serves 6  
1 kg small new potatoes  
1 large onion, sliced into rings  
1 tablespoon caster sugar  
1 tablespoon butter  
1/2 cup mayonnaise  
150 mL sour cream  
black pepper  
60 g butter  
3 cups beef stock  
2 x 400 g cans peeled tomatoes, chopped  
salt and pepper  
parmesan cheese  
425 g can drained red kidney beans  
(optional)  
2 onions, peeled and chopped  
3 carrots, finely chopped  
1 potato, peeled and chopped  
3 sticks celery, chopped  
2 zucchinis, chopped  
1/2 cup pasta shells  
1 large avocado, cubed  
chives  
1. Combine butter and onion in a large casserole dish. Cook for 2-3 minutes on  
HIGH.  
2. Add carrots and potato. Cover and cook for 5 minutes on HIGH.  
3. Add celery and zucchini. Cover and cook for 3 minutes on HIGH. Add stock,  
undrained tomatoes, salt and pepper to taste. Cook, covered, for 15-20  
minutes on HIGH, stirring occasionally.  
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.  
Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be  
tender but holding their shape). Drain.  
2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 4-6  
minutes on HIGH, stirring twice.  
4. Serve hot, topped with parmesan cheese.  
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.  
4. Toss in onions and avocado; sprinkle with chives.  
STUFFED BAKED POTATOES  
Serves 4  
4 large potatoes  
1/4 cup milk  
CHOKOS WITH  
1/4 cup cream  
1/2 cup grated cheddar cheese  
30 g butter  
SOUR CREAM AND BACON  
2 rashers bacon, chopped  
Serves 4-6  
2 teaspoons dried parsley flakes  
1/4 teaspoon dry mustard  
paprika  
3 medium chokos (500 g), peeled, cored and thinly sliced  
150 mL sour cream  
1/4 teaspoon dried basil leaves  
1/4 teaspoon dried oregano leaves  
1/2 cup grated tasty cheese  
1. Pierce potatos with a fork; place on turntable. Cook for 10-12 minutes on  
HIGH. Stand in foil for 5 minutes.  
2. Cut a thin slice from top of each potato; scoop out cooked potato with a  
spoon, leaving a thin shell.  
6 shallots, chopped  
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix  
well until no lumps remain.  
4. Spoon mixture into each potato shell. Place on a plate.  
5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH,  
until cheese is melted.  
1. Cook bacon in a large bowl for 2-3 minutes on HIGH. Drain on absorbent  
paper.  
2. Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on HIGH  
or until tender.  
3. Combine sour cream, basil, oregano, cheese and shallots with chokos.  
4. Sprinkle with bacon.  
5. Cook for 1-2 minutes on HIGH.  
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HOT CURRIED SLAW  
Serves 6-8  
HONEY GINGERED VEGETABLES  
Serves 6  
1/2 large cabbage, finely shredded  
1 large carrot, grated  
1/2 cup chicken stock  
1 onion, peeled and halved  
4 whole cloves  
salt and pepper  
60 g butter  
1/2 cup salad dressing  
2 teaspoons grated ginger  
2 tablespoons honey  
1 tablespoon soy sauce  
2 tablespoons lemon juice  
500 g butternut pumpkin, peeled and thinly sliced  
1 cup frozen beans  
2 tablespoons plain flour  
1 tablespoon curry powder  
3/4 cup cream  
2 cloves garlic  
2 bay leaves  
1/4 cup dry breadcrumbs  
2 teaspoons butter, extra  
2 zucchinis, sliced  
1/2 cup pecans  
1. In a large casserole dish, place cabbage, carrot, stock, onion halves with  
cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for  
10-12 minutes on HIGH, stirring halfway through cooking.  
2. Remove onion and bay leaves.  
3. Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder.  
Cook for 45 seconds on HIGH.  
4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread-  
crumbs and dot with extra butter.  
5. Cook, covered for 5-6 minutes on HIGH.  
6. Serve hot.  
1. In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for  
3-4 minutes on HIGH.  
2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.  
3. Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.  
4. Spoon onto a serving plate. Sprinkle with pecans.  
SQUASH WITH YOGHURT  
Serves 4-6  
SUNSHINE BRUSSELS SPROUTS  
Serves 4  
500 g squash  
500 g Brussels sprouts  
30 g butter  
200 g carton natural yoghurt  
2 teaspoons seeded mustard  
ground black pepper  
1 small onion, finely chopped  
1/2 cup milk  
4 egg yolks, lightly beaten (ensure all yolks have broken)  
2 tablespoons lemon juice  
salt and pepper  
1. Wash and trim squash. Slice thinly, place in a pyrex pie plate.  
2. Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice  
prior to adding yoghurt.  
3. Combine yoghurt, mustard and pepper and gently fold through the squash.  
4. Serve hot.  
1. Place Brussels sprouts into a pie plate.  
2. Cover and cook for 3-5 minutes on HIGH.  
3. Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.  
4. Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick,  
stirring every minute.  
5. Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.  
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POTATOES PIZZAIOLA  
Serves 4-6  
CAULIFLOWER POLONAISE  
Serves 4-6  
4 large potatoes  
500 g cauliflower  
1 tablespoon butter  
1 cup peanut butter  
1 clove garlic, crushed  
2 tablespoons honey  
200 mL carton natural yoghurt  
1 tablespoon parsley  
1/2 cup toasted pine nuts  
425 g can tomatoes, roughly chopped  
2 teaspoons fresh (or 1/2 teaspoon dried) oregano  
ground black pepper  
1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl  
with 2 tablespoons of water, cover and cook for 8 minutes on HIGH, stirring  
halfway through cooking. Drain.  
2. In a small bowl, combine butter and garlic and cook for 30 seconds on  
HIGH.  
1. Trim cauliflower and break into florets.  
2. Place cauliflower in a 20 cm pie plate. Cover and cook for 4-6 minutes on  
HIGH.  
3. Heat peanut butter and honey in a large jug for 40 seconds on HIGH.  
4. Add yoghurt to the mixture, stir well.  
3. Combine oregano and pepper to garlic mixture.  
4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well  
coated.  
5. Pour over cooked cauliflower. Sprinkle parsley, eggs and breadcrumbs and  
sprinkle over peanut butter sauce.  
6. Cook for 3-4 minutes on HIGH or until hot.  
5. Cook, uncovered, for 10 minutes on HIGH, stirring halfway through cooking.  
7. Serve hot with toasted pine nuts sprinkled on top.  
PUMPKIN SALAD  
Serves 6-8  
1 kg pumpkin, peeled and cubed  
2 tablespoons water  
3/4 cup walnuts  
6 shallots, chopped  
1/4 cup finely chopped parsley  
1/2 teaspoon nutmeg  
ground black pepper  
1 cup mayonnaise  
1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for  
10-12 minutes on HIGH or until pumpkin is just cooked, but still firm.  
2. Refresh by running cold water over pumpkin. Drain and chill.  
3. Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.  
4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.  
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DESSERTS  
CALIFORNIAN APPLE CRUNCH  
Serves 6-8  
BAKED APPLES  
Serves 4  
800 g can pie apple  
3/4 cup walnuts  
4 large apples  
11/2 cups White Wings buttercake mix  
150 g hard butter, cut into thin slices  
3 tablespoons brown sugar  
3 tablespoons coconut  
1/4 cup brown sugar  
2 teaspoons mixed spice  
2 tablespoons lemon juice  
30 g butter, melted  
1. Place walnuts, sugar and mixed spice in a blender or food processor,  
process until nuts are finely chopped.  
2. Peel and core apples, brush with lemon juice.  
3. Brush apples with butter. Toss in walnut mixture until evenly coated.  
4. Place in base of a 20 cm pie plate. Fill centre of apples with any remaining  
walnut mixture.  
3 tablespoons crushed nuts  
1 teaspoon cinnamon  
1. Place pie apple in a shallow casserole dish.  
2. Sprinkle evenly with dry cake mix.  
5. Cook for 4-6 minutes on HIGH. Allow to stand for 5 minutes.  
6. Serve with whipped cream.  
3. Layer sliced butter over cake mix, covering completely.  
4. Combine last 4 ingredients and sprinkle over sliced butter.  
5. Cook for 10-12 minutes on HIGH.  
6. Serve warm with whipped cream.  
CHOCOLATE CAKE  
1/2 cup oil  
2 cups sugar  
AUSTRALIAN FRUIT CAKE  
1 kg mixed fruit  
Serves 4-6  
13/4 cups plain flour  
2 eggs  
3/4 cup cocoa  
1 teaspoon baking powder  
1 cup plain flour, sifted  
1 teaspoon baking powder  
11/2 cups milk  
2 teaspoons vanilla  
1 cup brown sugar  
salt  
250 g butter, chopped  
2 tablespoons brandy  
4 eggs, lightly beaten  
2 teaspoons parisienne essence  
ICING  
1/2 teaspoon nutmeg  
1 teaspoon cinnamon  
2 tablespoons brandy, extra  
125 g butter  
1 cup icing sugar  
1 dessert spoon rum  
125 g philadelphia cheese  
2 dessert spoons cocoa  
1. Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes  
on HIGH, stirring once. Allow to cool slightly.  
2. Stir in eggs and parisienne essence, followed by dry ingredients.  
3. Pour into a greased 20 cm cake container.  
4. Cook for 10-12 minutes on MEDIUM.  
5. Using a 3 cm foil strip, place around the outside of cake plastic container.  
(This will prevent the outside from overcooking before the centre is cooked.)  
6. Cook a further 10-12 minutes on MEDIUM.  
7. Stand 5-10 minutes before turning out.  
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.  
1. Combine all ingredients together in a large bowl.  
2. Beat together for 3 minutes on HIGH.  
3. Pour into a greased microwave safe gugelhopf container.  
4. Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before  
turning out.  
5. Allow to cool before icing.  
ICING  
1. Beat ingredients together till light and creamy.  
2. Ice cake when cool.  
34  
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CHOCOLATE  
SELF-SAUCING PUDDING  
Serves 4-6  
CARAMEL RICE PUDDING  
Serves 4-6  
3 eggs, separated  
1 tablespoon vanilla essence  
2 tablespoons caster sugar  
cinnamon sugar  
90 g butter  
1 cup rice  
3 cups hot water  
400 g can condensed milk  
1 tablespoon butter  
1 tablespoon lemon juice  
11/2 cups self-raising flour  
1/2 cups caster sugar  
3 tablespoons cocoa powder  
3/4 cup milk  
150 g dark cooking chocolate, melted  
1 cup brown sugar  
1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on  
HIGH, or until tender. Stir halfway. Drain.  
2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH,  
stirring every 20 seconds. (Caramel will boil over if not stirred.)  
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel.  
Pour into a 2-litre pudding bowl.  
4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.  
5. Sprinkle with cinnamon sugar. Cook for 3-5 minutes on MEDIUM.  
6. Stand 5 minutes before serving.  
3 tablespoons cocoa powder, extra  
21/2 cups boiling water  
1. Combine flour, cocoa, caster sugar in a Pyrex bowl. Stir in milk, chocolate  
and butter. Mix until smooth.  
2. In a separate bowl, mix brown sugar, extra cocoa powder and boiling water.  
Pour over mixture.  
3. Cook for 9-11 minutes on HIGH.  
4. Stand 5 minutes before serving.  
5. Serve hot with ice cream.  
CHOCOLATE MOUSSE  
Serves 4  
BREAD AND BUTTER PUDDING  
4 slices bread, crusts removed  
butter  
Serves 4-6  
200 g cooking chocolate  
2 tablespoons water  
2 tablespoons rum  
3 egg whites  
300 mL carton thickened cream  
extra cream for decoration  
30 g chocolate, grated  
1/4 cup caster sugar  
3 tablespoons caster sugar  
1/4 cup sultanas  
21/2 cups milk  
1. Place chocolate, water and rum in a large heatproof bowl. Melt for 1 minute  
on HIGH, stirring after 30 seconds. Stir in sugar.  
2. Allow mixture to cool, then whip until aerated.  
3. Beat egg whites until stiff peaks form.  
4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites  
into chocolate mixture.  
1/2 teaspoon vanilla essence  
4 eggs, lightly beaten  
3 tablespoons brown sugar  
1/4 teaspoon nutmeg  
5. Divide mixture evenly between four dessert glasses. Refrigerate until set.  
6. Serve decorated with cream and chocolate shavings.  
1. Spread bread with butter and cut into 2 cm cubes.  
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.  
3. Heat milk and vanilla for 3 minutes on HIGH. Gradually whisk into eggs.  
Cook for 3-4 minutes on HIGH, stirring during cooking, or until thick.  
4. Pour over bread mixture.  
5. Sprinkle with brown sugar and nutmeg.  
6. Cook for 15-20 minutes on MEDIUM LOW.  
7. Allow to stand for 5-10 minutes before serving.  
35  
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QUICK REFERENCE GUIDE  
FEATURE  
QUICK OPERATION GUIDE  
Sensor Instant  
Reheat  
once to automatically reheat  
1 to 4 cups soup.  
PRESS  
Menu Category and Menu  
Sensor Cook  
x1  
eg. Cake  
Menu  
Express Defrost  
Easy Defrost  
x2  
eg. Chicken Fillets  
Menu  
Weight  
x4  
eg. Poultry  
Menu  
eg. 1.0kg  
For more setting  
For less setting  
x2  
More or Less  
(Sensor Instant  
Reheat)  
or  
x1  
eg. Soup  
Menu  
Within 2 seconds  
Weight#  
For more setting  
For less setting  
x2  
More or Less  
(Sensor Cook,  
Express Defrost,  
Easy Defrost)  
or  
x4  
x1  
eg. Poultry  
eg. 1.0kg  
#
Sensor Cook and Express Defrost do not need to enter weight.  
To Soften Cream Cheese or Butter for 40 seconds on MLOW.  
Variable Cooking  
Control  
Cooking Time  
x4  
Cooking Time  
Slow Cook  
Auto Start  
eg. 1hour 30min.  
To cook a Casserole for 40 minutes on MEDIUM to start at 4:00 pm  
Start Time  
Cooking Time  
x3  
Just One Touch  
Instant Cook  
Clock  
Within 3 minutes of closing the door  
To set for 11:45 am.  
x2  
TINSEA891 WRRZ - J23  
PRINTED IN THAILAND  
®
SHARP CORPORATION OSAKA, JAPAN  
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