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WARNING Read all instructions before using the appliance. 1. To reduce the risk of fire in the oven cavity: a.Do not overcook food. b.Rem ove w ire tw ist-ties from paper or plastic bags before placing bag in the oven. c.Do not heat oil or fat for deep frying. The tem perature of the oil cannot be controlled. d.Look at the oven from tim e to tim e w hen food is heated in disposable containers m ade of plastic, paper or other com bustible m aterials for signs of sm oke or burning. e.
SPECIAL NOTES DO DON’T Eggs, fruits, 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 to prevent "explosion". which may damage the oven or injure yourself. * Reheat whole eggs. * Overcook oysters. Popcorn * Use specially bagged popcorn for the microwave oven.
INSTALLATION INSTRUCTIONS 1. Rem ove all packing m aterials from the oven cavity . Check the unit for any dam age, such as a m isaligned door, dam aged gaskets around the door or dents inside the oven cavity or on the door. If there is any dam age, please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED BY SHARP and repaired, if necessary. 2. Accessories provided 1) Turntable tray 2) Roller stay 3) Operation m anual and cooking guide 3.
CONTROL PANEL COOKING CONTROL HFPVJHJPRF Chtlzbq MED Chtlzbq Zbprbq MED LOW Chtlzbq Dscjrbq MED HIGH Zbprbq LOW VARIABLE COOKING CONTROL There are five pow er levels. The approxim ate percentage of m icrow ave pow er for each setting is: HIGH 100% M ED HIGH (M EDIUM HIGH) 70% M ED (M EDIUM ) 50% M ED LOW/DEFROST 30% (M EDIUM LOW/DEFROST) LOW 10% Dscjrbq HIGH Cdtnjdjq wbath
OPERATION OF CONTROL PANEL Your oven can be programmed up to 30 minutes. The input unit of cooking (defrosting) time varies from 15 seconds to 5 minutes. It depends on the total length of the cooking (defrosting) time as shown on the table below. Cooking time Increasing unit 0-1 minute 1-4 minutes 4-15 minutes 15-30 minutes 15 seconds 30 seconds 1 minute 5 minutes COOKING 1. DEFROSTING Suppose you want to cook on HIGH for 10 min. Suppose you want to defrost 0.5 kg meat.
OTHER CONVENIENT FEATURE Demonstration Mode This feature is mainly for use by retail outlets, and also allows you to practice the dial operation. * To set the demonstration mode. 1. Open the door. 2. Turn the LIGHT UP DIAL to 30 and then back to 0. And repeat that again. 3. Close the door. 4. Repeat step 1-3. 5. An audible signal will sound. Now, demonstration mode is set. Carry out these steps within 20 seconds. NOTE • During the demonstration mode, the light up dial is flashing.
CARE AND CLEANING Exterior: The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of harsh abrasive cleaners. Door: Wipe the door and window on both sides and the door seals frequently with a damp cloth to remove any spills or spatters. Do not use abrasive cleaner. Control Panel: Care should be taken in cleaning the control panel. Open the oven door before cleaning to inactivate the control panel. Wipe the panel with a cloth dampened slightly with water only.
COOKING GUIDE Microwave Cooking E-9 Techniques M icrow ave Safe Cookw are E-10 Defrosting Guide E-11 Charts •Fresh Vegetables E-12 •Frozen Vegetables E-13 •Reheating Foods E-13 Recipes •Appetizers/Soup E-14 E–8 •Seafood E-15 •Poultry E-16 •M eat E-17 •Vegetables E-18 •Desserts E-19
M ICROWAVE COOKING TECHNIQUES Arrange food carefully Place thickest areas tow ard outside of dish. Watch cooking time Cook for the shortest am ount of tim e indicated and add m ore tim e as needed. Food severely over-cooked can sm oke or ignite. Cover foods before cooking Check recipe for suggestions: paper tow els, m icrow ave plastic w rap or a lid. See Table on page E-10. Covers prevent spattering and help foods to cook evenly.
M ICROWAVE SAFE COOKWARE Oven-proof glassw are Alm inum foil Glassw are/ceram ic (heat resistant) Yes M etalcookw are No Oven bags Yes Dinner w are (heat resistant) Yes Dinner w are (not heat resistant) Yes Alum inium foil Paper tow els For shielding Noninflam m able paper Yes Grease-proof paper Yes Wax paper Yes Plastic foil Yes Paper tow els Yes Plastic cookw are, m icrow ave safe Yes Glazed cookw are Yes M icrow ave safe cookw are w ith central apertures ;;; ;;; Rectangular
DEFROSTING GUIDE Pow er : M ED LOW(30%) Food Approx. Cooking Tim e Procedure 15–17m in./500g • Shield thin end of chops or steaks w ith foil. • Position the food w ith thinner parts in the centre in a single layer on a defrost rack. If pieces are stuck together, try to separate as soon as possible. • Turn food over approxim ately half w ay through defrosting. Shield w arm portions. • After defrost tim e, stand covered w ith alum inium foil for 10–15 m ins. Poultry 17–20m in.
CHARTS FRESH VEGETABLE CHART VEGETABLE AM OUNT COOKING PROCEDURE Artichokes 2 m edium Asparagus Beans 250 g 250 g Trim . Rinse w ell. Place onto a dinner plate. Cover w ith plastic w rap. Wash and place in a freezer bag. Cut into 4 cm pieces. Cook in 1-litre casserole dish w ith 1 tablespoon w ater. Cover. Arrange in a 1.5-litre casserole dish. Com bine beet w ith 1/2 cup w ater. Cover. Cut into uniform florets. Arrange w ith flow er tow ards centre. Cover. Arrange in a 23 cm flan dish.
FROZEN VEGETABLE CHART 1. Cook vegetables in a flan dish. Cover w ith a lid or plastic w rap. 2. Stir halfw ay through cooking. 3. Allow to stand 1-2 m inutes before serving. VEGETABLE WEIGHT M ICROWAVE TIM E AT 100% Beans (green, cut) 250 g 4-6 m inutes Broccoli 500 g 8-10 m inutes Brussels sprouts 500 g 7-9 m inutes Carrots (w hole) (sliced) 500 g 500 g 7-9 m inutes 7-9 m inutes Cauliflow er 500 g 8-10 m inutes Break apart as soon as possible. Arrange w ith flow er tow ards the centre.
RECIPES APPETIZERS/SOUP SAVOURY MUSHROOMS CREAM OF TOMATO SOUP 24 sm all cup m ushroom s 6 slices m ultigrain bread 4 rashers bacon, chopped 4 shallots, finely chopped 1/2 cup grated cheese 2 eggs 2 tablespoons m ixed herbs (thym e, oregano, sage, m arjoram , parsley) 1 sm all onion, peeled and chopped 1 rasher bacon, rind rem oved, and chopped 30 g butter 1 carrot, peeled and sliced 1 stick celery, chopped 2 tablespoons flour 3 large tom atoes, quartered 600 m L chicken stock bouquet garni (A com binati
SEAFOOD CRAB MORNAY CHEESY SALMON ROLLS 60 g butter 1/3 cup plain flour 1/2 teaspoon dry m ustard 2 cups m ilk 1 onion, finely chopped 2 x 170 g cans crab m eat, drained 2 hard-boiled eggs, sliced salt and pepper 1/2 cup finely grated cheese 2 tablespoons cornflake crum bs 1. M elt butter for 1 m inute on 100%. Stir in flour and m ustard. Cook a further 1 m inute on 100%. 2. Gradually stir in m ilk. Cook for 5-7 m inutes on 100%, stirring every 2 m inutes. 3.
POULTRY CHICKEN IN A POT APRICOT CHICKEN 4 chicken thighs 1/4 cup plain flour 2 rashers bacon, finely chopped 1 green capsicum , diced 1 onion, finely chopped 425 g can peeled tom atoes 1 tablespoon tom ato paste 2 chicken stock cubes 1 tablespoon soy sauce salt and pepper 100 g m ushroom s, sliced 4 chicken thighs 1 packet French onion soup 1 tablespoon plain flour 250 m L apricot nectar 825 g can apricot halves, drained 1. Toss chicken thighs in flour. 2.
MEAT SHEPHERD’S PIE LASAGNE 2 large potatoes 1 tablespoon butter 1 tablespoon m ilk salt and pepper 500 g m inced beef 1 onion, chopped 1 tablespoon gravy pow der 1/2 cup tom ato sauce 1 tablespoon Worcestershire sauce (A hot sauce containing soy sauce, vineger, m olasses, chilis and tropical fruits and spices) 1 tom ato, chopped 2 tablespoons parsley 1 egg, beaten 1. Peel and cut potatoes into 2.5 cm cubes. Add 2 tablespoons w ater; cover and cook for 14-16 m inutes on 100% or until tender. Drain. 2.
VEGETABLES CAULIFLOWER AU GRATIN EASY HOME-MADE RICE RISOTTO 500 g cauliflow er florets 30 g butter 2 tablespoons flour 1 cup m ilk 1 teaspoon m ustard 1/2 cup grated cheese paprika 1 onion, diced 60 g butter 4 rashers bacon, diced (or 1 cup cooked chicken or ham ) 3 chicken or beef stock cubes 2 cups boiling w ater 1 cup long-grain rice, w ashed w ell 1 cup assorted finely chopped vegetables, e.g. carrots, zucchinis, m ushroom s 1. Place cauliflow er in a flan dish.
DESSERTS CALIFORNIAN APPLE CRUNCH BAKED APPLES 800 g can pie apple 340 g buttercake m ix (see * below ) 125 g hard butter, cut into thin slices 3 tablespoons brow n sugar 3 tablespoons coconut 2 tablespoons crushed nuts 1 teaspoon cinnam on 3/4 cup w alnuts 1/4 cup brow n sugar 2 teaspoons m ixed spice 4 large apples 2 tablespoons lem on juice 30 g butter, m elted 1. Place pie apple in a shallow casserole dish. 2. Sprinkle evenly w ith dry cake m ix. 3.
