R-32FBSTM Operation Manual 24/06/2004 09:03 Page A OPERATION MANUAL with COOKBOOK R-32FBSTM MICROWAVE OVEN 900W (IEC 60705)
R-32FBSTM Operation Manual 24/06/2004 09:03 Page B OPERATION MANUAL This operation manual contains important information which you should read carefully before using your microwave oven. IMPORTANT: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that it operates with the door open. If you require any advice or assistance regarding your Sharp product, please visit our website: www.sharp.co.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 1 CONTENTS YOUR OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 CONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 SAFETY: Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Installation . . . . . . . . . . . . . . . . . . .
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 2 YOUR OVEN AND ACCESSORIES 1 OVEN: 1. Front trim 2. Oven lamp 3. Control panel 4. Waveguide cover (DO NOT REMOVE) 5. Seal packing 6. Oven cavity 7. Door seals and sealing surfaces 8. Door latches 9. Door opening handle 10. Fixing points (4 points) 11. Ventilation openings 12. Outer cover 13. Rear cabinet 14. Power cord support clip 15.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 3 CONTROL PANEL 1. DIGITAL DISPLAY 2. INDICATORS The appropriate indicator will flash or light up, just above each symbol according to the instruction. When an indicator is flashing, press the required button (having the same symbol) or do the necessary operation. 1 2 Stir Turn over 3 Weight 4 Portion Microwave power level Cook 5 BUTTONS AND KNOB: 3. AUTOMATIC 4. POWER LEVEL 5. STOP 6. START/AUTO MINUTE 7.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 4 IMPORTANT SAFETY INSTRUCTIONS PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE Oven Use: • The oven is for domestic use only. • Never operate the oven when empty. • Do not leave or store anything inside the oven when not in use. • Never attempt to use the oven with the door open. It is important not to force or tamper with the door safety latches. • Never operate the oven with any object caught in the door.
R-32FBSTM Operation Manual 28/06/2004 10:49 Page 5 INSTALLATION INSTALLING THE APPLIANCE 1. Remove all packaging and check carefully for any signs of damage. The microwave oven can be fitted in position A, B or C: Chimney Chimney Position A Position B Chimney Position C Position Niche Size W D H Chimney (min) Gap Between Cupboard & Ceiling A, B + C 560 x 550 x 380 45 100 Measurements in (mm) NOTE: Ensure the bottom of the oven is 85 cm or more above the floor.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 6 INSTALLATION CONNECTING THE APPLIANCE TO THE POWER SUPPLY • The electrical outlet should be readily accessible so (A) that the unit can be unplugged easily in an emergency. • The socket should not be positioned behind the cupboard. • The best position is above the cupboard, see (A). When not connecting the power supply cord to position (A) it should be removed from the support clip (see diagram, item 14, on page 2) and routed under the oven.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 7 HEATING CATEGORY Microwave output power in Watts (based on international (IEC 60705) standard). Letter representing the oven heating category. The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 8 BEFORE OPERATION Plug in the oven. 1. The oven display will flash: 1. 2. Press the STOP button. 2. 3. The display will show: 3. x1 MICROWAVE POWER LEVELS Power Level • Your oven has 5 power levels, as shown opposite. • To change the power level for cooking, enter the cooking time and then press the POWER LEVEL button.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 9 SETTING THE CLOCK Your oven has a 12 hour and a 24 hour clock. 1. Select the clock type required. • To select the 12 hour clock, press and hold the POWER LEVEL button for 3 seconds. “12H” will appear on the display. x1 and hold for 3 seconds. 2. Enter the hours by turning the TIME/WEIGHT knob. • To select the 24 hour clock, press and hold the POWER LEVEL button for 3 seconds, then press again. “24H” will appear on the display. 1.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 10 HOW TO OPERATE YOUR OVEN Opening and closing the door: To open the oven door, pull the door opening handle. Example: To cook for 2 minutes 30 seconds on 70P microwave power. Starting the oven: Close the door and press the START/AUTO MINUTE button. 1. Enter the cooking time by turning the TIME/WEIGHT knob. Stopping the oven: If you want to stop the oven during cooking, press the STOP button once or open the oven door.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 11 HOW TO OPERATE YOUR OVEN Example: To defrost for 10 minutes on 30P microwave power. MANUAL DEFROSTING • Enter the defrosting time and use microwave power levels 10P or 30P to defrost (refer to page 8). • Stir or turn the food, where possible, 2 - 3 times during defrosting. • After defrosting, cover the food in foil and leave to stand until thoroughly defrosted. • Refer to the defrosting charts in the cookbook section, page 27. 1.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 12 AUTOMATIC OPERATION AUTO COOK enables you to cook 8 popular menus from frozen or chilled. Please refer to the chart on pages 13 - 14. AUTO DEFROST enables you to defrost 3 popular menus. Please refer to the chart on page 15. Follow the examples below for details on how to operate these functions. AUTO COOK Example: To cook 0.6kg of Roast Beef from chilled. AUTO DEFROST Example: To defrost a 0.6kg Meat Joint. 1.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 13 AUTOMATIC OPERATION AUTO COOK CHART MENU WEIGHT RANGE COOKING PROCEDURE AC-1 Chilled Roast Beef/Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the turntable. • Turn meat over when the audible signal sounds. • After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes. AC-2 Frozen Roast Beef/Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the turntable. • Turn meat over when the audible signal sounds.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 14 AUTOMATIC OPERATION AUTO COOK CHART MENU WEIGHT RANGE COOKING PROCEDURE AC-7 Jacket Potatoes 1 - 4 pieces 1 potato = approx. 250g • Pierce each potato in several places and place towards the edge of the turntable. • Turn food over when the audible signal sounds. • After cooking, leave to stand wrapped in aluminium foil for 10 minutes. AC-8 Rice/Pasta 0.1kg - 0.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 15 AUTOMATIC OPERATION AUTO DEFROST CHART MENU WEIGHT RANGE COOKING PROCEDURE Ad-1 Meat Joint: Beef/Lamb/Pork 0.6kg - 1.8kg • Place meat in a flan dish on the turntable. • Turn meat over when the audible signal sounds. • Stand, wrapped in foil, for 60 - 120 minutes until thoroughly defrosted. Ad-2 Whole Poultry 1.2kg - 1.8kg • Place poultry, breast side-up, in a flan dish on the turntable. • Turn over when the audible signal sounds.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 16 CONVENIENT FUNCTIONS 1. SEQUENCE COOKING STAGE 2 3. Enter the cooking time by turning the TIME/WEIGHT knob. This function allows you to cook using up to 3 different stages. Once programmed there is no need to interfere with the cooking operation as the oven will automatically move onto the next stage. Example: To cook for: 5 minutes on 70P microwave power (Stage 1) 16 minutes on 30P microwave power (Stage 2) 4.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 17 MICROWAVE COOKING ADVICE Microwaves cook food faster than conventional cooking. It is therefore essential that certain techniques are followed to ensure good results. Many of the following techniques are similar to those used in conventional cooking. WARNING: Liquids and foods must not be heated in sealed containers or jars/containers with lids on, as pressure will build up inside and may cause the jar/container to explode.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 18 MICROWAVE COOKING ADVICE Food Characteristics Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should be taken as overheating can lead to fire. Bones in food conduct heat, making the food cook more quickly. Care must be taken so that the food is cooked evenly. Density Food density will affect the amount of cooking time needed.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 19 SUITABLE COOKWARE Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook. A variety of cookware can be used as listed below. To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 20 DEFROSTING ADVICE Using your microwave oven is the quickest defrosting method. It is a simple process but the following instructions are essential to ensure the food is thoroughly defrosted. • Remove all packaging and wrapping before defrosting. • To defrost food, use microwave power levels 30P or 10P. • Please refer to the defrosting chart on page 27 for further information.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 21 REHEATING ADVICE For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated before serving. Plated meals Remove any poultry or meat portions, reheat these separately, see below. Place smaller items of food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on 50P, stir/rearrange halfway through reheating.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 22 CLEANING & MAINTENANCE OVEN INTERIOR • It is important to clean the interior of your microwave oven after each use. • Food will release steam during cooking and cause condensation inside the oven and door. It is important to wipe the oven dry. A buildup of condensation will eventually lead to rust forming on the oven interior. • To clean the oven interior, use a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 23 TROUBLESHOOTING If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple. Follow this simple check below: WARNING: Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a SHARP trained engineer to carry out servicing or repairs.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 24 TROUBLESHOOTING TROUBLESHOOTING CHART QUERY ANSWER Draught circulates around the door. When the oven is working, air circulates within the cavity. The door does not form an airtight seal so air may escape from the door. Condensation forms in the oven, and may drip from the door. The oven cavity will normally be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 25 TO REPLACE THE MAINS PLUG The wires in the mains cable are colour coded as shown: Green and yellow stripes = EARTH Blue = NEUTRAL Brown = LIVE Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug. Like most appliances in your home, your oven must be connected to a single phase 230-240V, 50Hz alternating current supply.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 26 COOKBOOK CONTENTS INTRODUCTION & CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 DEFROSTING CHART: Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
R-32FBSTM Cookbook 24/06/2004 09:02 Page 27 DEFROSTING CHART FOOD DEFROST MICRO TIME POWER LEVEL ▼ METHOD ● STANDING TIME Beef Joint 23 - 25 Minutes/ 450g 10P Place in a flan dish. Turn over 4 - 5 times during defrosting. Shield. 60 - 90 Minutes Lamb Joint 23 - 25 Minutes/ 450g 10P Place in a flan dish. Turn over 4 - 5 times during defrosting. Shield. 60 - 90 Minutes Pork Joint 23 - 25 Minutes/ 450g 10P Place in a flan dish. Turn over 4 - 5 times during defrosting. Shield.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 28 DEFROSTING CHART FOOD DEFROST MICRO TIME POWER LEVEL ▼ METHOD ● STANDING TIME Whole Fish (Trout, Mackerel) 8 Minutes/ 450g 30P Place in a flan dish. Turn over twice during defrosting. Shield. 15 Minutes Fish Fillets/ Steaks 7 Minutes/ 450g 30P Place in a flan dish. Turn over twice and separate during defrosting. Shield. 15 Minutes Prawns 3 - 4 Minutes/ 450g 30P Place in a dish. Stir during defrosting.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 29 COOKING CHART FOOD COOKING MICRO TIME POWER LEVEL ▼ METHOD ● STANDING TIME Beef (rare) (Topside, Silverside) 9 - 10 Minutes/ 450g 70P Place in a flan dish. Turn over halfway through cooking. 10 Minutes Beef (medium) (Topside, Silverside) 12 - 13 Minutes/ 450g 70P Place in a flan dish. Turn over halfway through cooking. 10 Minutes Beef (well done) (Topside, Silverside) 16 - 17 Minutes/ 450g 70P Place in a flan dish.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 30 COOKING CHART FOOD COOKING MICRO TIME POWER LEVEL METHOD STANDING TIME 5 Minutes/ 225g 100P Slice/chop. Add 30ml (2 tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes Green Beans (fresh) 5 - 6 Minutes/ 225g 100P Add 30ml (2 tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes Brussels Sprouts (fresh) 5 - 6 Minutes/ 225g 100P Add 45ml (3 tbsp) water. Cover. Stir halfway through cooking.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 31 COOKING CHART FOOD ❇ COOKING MICRO TIME POWER LEVEL METHOD ● STANDING TIME White Rice (long grain) 13 - 14 Minutes 70P Add 300ml (1/2 pint) boiling water/100g rice. Do not cover. Stir twice during cooking. 2 Minutes Brown Rice 20 - 21 Minutes 70P Add 400ml (14fl.oz) boiling water/100g rice. Do not cover. Stir twice during cooking. 2 Minutes Spaghetti (short cut) 10 - 11 Minutes 70P Add 300ml (1/2 pint) boiling water/100g pasta. Do not cover.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 32 REHEATING CHART FOOD Canned foods (soups, beans, vegetables, etc.) Christmas pudding Bread rolls/ Croissants Sausage rolls (cooked, chilled approx. 50g each) Quiche, (cooked, chilled) Meat Pie (cooked, chilled) Fruit Pie (cooked, chilled) COOKING MICRO TIME POWER LEVEL METHOD STANDING TIME 4 - 5 Minutes for 425g can 100P Remove from the can. Place in a dish and cover. Stir halfway through cooking.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 33 RECIPES LEEK & POTATO SOUP Serves 4 50g butter 4 large leeks, chopped 4 large potatoes, chopped 900ml (11/2 pints) hot vegetable stock salt and pepper to taste 1 Heat the butter in a large bowl on 100P for 1 minute. 2 Add leeks and potatoes and mix well. Cover and cook on 100P for 5 minutes, stir after 2 minutes. 3 Add the stock to the potato mixture. Mix well. 4 Cook on 70P for 20 minutes, until vegetables are tender, stir every 5 minutes.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 34 RECIPES SALAD PROVENCALE Serves 2 - 4 225g courgettes, sliced 1/2 red pepper, seeded and sliced 1/2 yellow pepper, seeded and sliced 225g augergine, cubed 60ml (4 tbsp) olive oil 12 cherry tomatoes 2 cloves garlic, crushed 15ml (1 tbsp) fresh parsley, chopped 50g whole black olives 15ml (1 tbsp) lemon juice salt and pepper to taste 1 Place the courgettes, red and yellow peppers, aubergine and olive oil in a large bowl, cook on 70P for 6 minutes or until the v
R-32FBSTM Cookbook 24/06/2004 09:02 Page 35 RECIPES POACHED SALMON WITH MUSTARD SAUCE Serves 4 4 salmon steaks (approx. 175g each) 45ml (3 tbsp) dry white wine 300ml (1/2 pint) mustard sauce (See page 46) 1 sprig of fresh rosemary to garnish 1 Place the salmon steaks in a large flan dish, pierce in several places and add the wine. Cover and cook on 70P for 8 minutes. Allow to stand whilst preparing the sauce. 2 Place the salmon steaks in a warm serving dish, reheat on 100P for 1 minute.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 36 RECIPES TROUT WITH ORANGE & ALMONDS Serves 4 2 medium trout (approx. 225g each) salt and pepper to taste juice and rind of 1 orange 50g flaked almonds slices of orange to garnish 1 Wash the trout. Discard heads and tails and pat dry. Place in a large flan dish, pierce in several places. Season. Pour over the orange juice and sprinkle with the rind and flaked almonds. 2 Place on the turntable, cook on 50P for 8 - 9 minutes.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 37 RECIPES MOUSSAKA Serves 6 450g aubergines, thinly sliced 30ml (2 tbsp) olive oil 225g onion, chopped 15ml (1 tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g minced lamb 150ml (1/4 pint) hot beef stock 400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée salt and pepper to taste 300ml (1/2 pint) white sauce (see page 46) 200g cheese, grated 1 Sprinkle aubergines with salt and leave to drain on kitchen paper for 30 minutes.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 38 RECIPES STEAK & KIDNEY PUDDING Serves 4 450g stewing steak, chopped 100g kidney, chopped 125g onion, chopped 2.5ml (1/2 tsp) dried mixed herbs 450ml (3/4 pint) hot beef stock 15ml (1 tbsp) cornflour mixed with a little water PASTRY: 225g self-raising flour 2.5ml (1/2 tsp) salt 5ml (1 tsp) baking powder 100g suet 150ml (1/4 pint) cold water 15ml (1 tbsp) milk to glaze 1 Place steak, kidney, onion, mixed herbs and stock in a casserole dish.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 39 RECIPES CHICKEN KORMA Serves 4 900g chicken, cut into small chunks 175g natural yoghurt 2 cloves garlic, crushed 50g creamed coconut 10ml (2 tsp) turmeric 25g butter 125g onion, sliced 5cm piece fresh ginger, grated 5ml (1 tsp) chilli powder 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin 5ml (1 tsp) cinnamon salt and pepper to taste 10ml (2 tsp) cornflour 150ml (1/4 pint) single cream 25g roasted cashew nuts 1 Place the chicken in a bowl, stir in the yogurt, g
R-32FBSTM Cookbook 24/06/2004 09:02 Page 40 RECIPES CHICKEN CACCIATORE Serves 4 225g mushrooms, sliced 125g onion, chopped 1 clove garlic, crushed 60ml (4 tbsp) tomato purée 300ml (1/2 pint) red wine 5ml (1 tsp) dried oregano 5ml (1 tsp) dried parsley salt and pepper to taste 4 chicken fillets (200g each) 1 Place mushrooms, onion and garlic in a large casserole dish. Cook on 100P for 4 minutes. 2 Stir in all remaining ingredients except for the chicken. Mix well.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 41 RECIPES STUFFED TOMATOES Serves 4 4 beef tomatoes 125g white long grain rice, cooked 50g cooked ham, chopped 50g peas 15ml (1 tbsp) fresh oregano, chopped salt and pepper to taste 75g Mozzarella cheese, chopped 1 Slice the top off each tomato and scoop out the flesh into a bowl, stir in the rice, ham, peas, oregano, salt and pepper. 2 Fill each tomato shell with the rice mixture and place in a large flan dish. Sprinkle generously with the Mozzarella cheese.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 42 RECIPES CHEESY JACKETS Serves 2 2 baking potatoes, (approx. 250g each) 50g butter 100g double gloucester cheese, finely chopped 15ml (1 tbsp) fresh chives, chopped 50g mushrooms, finely chopped salt and pepper to taste 1 Prick each potato in several places. Cook on 100P for 11 - 12 minutes. Halve each potato and scoop the flesh into a bowl, add the butter, cheese, chives and mushrooms. Mix well and season.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 43 RECIPES PECAN PIE Serves 6 PASTRY: 125g plain flour 100g plain wholemeal flour 125g butter cold water to mix FILLING: 200g pecan nuts or walnuts 225g brown sugar 90ml (6 tbsp) golden syrup 75g butter, melted 3 eggs (medium), beaten 5ml (1 tsp) vanilla essence 1 To make the pastry, combine the flours and rub in the butter until the mixture resembles fine breadcrumbs. Add enough cold water to form a soft but not sticky dough.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 44 RECIPES MOIST CARROT CAKE Serves 4 - 6 150ml (1/4 pint) sunflower oil 225g brown sugar 3 eggs (medium) 225g self raising flour 1.25ml (1/4 tsp) salt 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 175g carrot, grated 125g walnut halves, chopped TOPPING: 225g low fat cream cheese grated rind of 1 lemon 5ml (1 tsp) lemon juice 30ml (2 tbsp) icing sugar 25g walnuts, chopped to sprinkle 1 Beat together the oil, sugar and eggs, until well mixed.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 45 RECIPES GINGER CAKE Serves 6 - 8 175g caster sugar 175g margarine 3 eggs (medium) 175g self raising flour 5cm piece, stem fresh ginger, grated 15ml (1 tbsp) ground ginger 45ml (3 tbsp) orange juice TOPPING: 225g cream cheese grated rind of 1 orange 5ml (1 tsp) orange juice 30ml (2 tbsp) icing sugar 1 2 3 4 5 6 7 8 Cream the sugar and margarine until light and fluffy. Beat in the eggs one at a time. Sift the flour and fold into the mixture.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 46 RECIPES WHITE SAUCE Makes 300ml 25g margarine 25g plain flour 300ml (1/2 pint) milk salt and pepper to taste (1/2 pint) 1 Place the margarine in a bowl and heat on 100P for 30 seconds, until melted. 2 Stir in the flour and whisk in the milk. Cook on 100P for 5 minutes, stirring halfway through cooking, until thick and smooth. Season with salt and pepper to taste. CHEESE SAUCE: Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 47 RECIPES STRAWBERRY JAM Makes 675g 675g strawberries, hulled 45 ml (3 tbsp) lemon juice 675g preserving sugar 1 Place strawberries and lemon juice in a large bowl, heat on 100P for 4 minutes, or until the fruit has softened. Add sugar, mix well. 2 Cook on 70P for 40 minutes, until setting point ❇ is reached, stir every 5 minutes. 3 Pour into hot, clean jars. Cover, seal and label.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 48 GUARANTEE Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that for a period of 12 months from the date of purchase the enclosed product will be free from defects in materials and workmanship. Sharp agrees to provide for the repair or, at its option, the replacement of a defective product. Sharp reserves the right to replace defective parts, or the product, with new or refurbished items. Items that are replaced become the property of Sharp.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 49 SPECIFICATIONS AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz Power Consumption: Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.30kW Input Current: Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.7A Output Power: Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 50 Sharp Electronics (U.K.) Ltd Manchester, U. K. U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: www.sharp.co.
R-32FBSTM Operation Manual 24/06/2004 09:03 Page 51 Sharp Electronics (U.K.) Ltd Manchester, U. K. U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: www.sharp.co.
