INTRODUCTION SHARP Simply the best in microwave Thank you for buying a Sharp Microwave Even. Please cheap this operation manual handy, as it describes all the features of your oven and will enable you to cock many varieties of foods. Please take same time to read your operation manual carefully, the automatic cooking menus programmed into your new oven java been carefully developed to give optimum results when the step by step instructions are followed.
NOTE: The following invitation applies only to microwave ovens which were purchased in Australia. AN INVITATION TO A COOKING CLASS SHARP Simply the best in microwave Congratulations an your purchase of 2 Sharp Microwave Oven. You are cordially invited to attend a Cooking Class.
WARNING Read all instructions before using the appliance. To reduce the risk of fire In the vane cavity: a. Do not overcook food. b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven. ¢. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled. d.
SPECIAL NOTES i po DON'T Eggs, fruits, vegetables, sausages and * Puncture egg yolks and whites and oysters before cooking to prevent “explosion”, * Cook eggs in shells * Reheat whole eggs. * Overcook oysters, heating, to release steam and avoid burns, Stir figures briskly before and after cooking for even heating. Use a deep bowl when cooking liquids or cereals to prevent boiling over.
INSTALLATION INSTRUCTIONS . 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 an the door. ff there is any damage, please do not operate the vane utilitarians been checked by a SERVICE CENTER APPROVED BY SHARP and repaired, If necessary. . Accessories provided 1) Turntable 2) Roller stay 3) Operation manual and Cook book Fitting the roller stay and turntable.
OPERATION OF TOUCH CONTROL PANEL The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the tron) panel. Any entry signal tone should be heard each time you press the control panel to make a correct entry. in addition an audible signal will sound for approximately 2 seconds at the end of the cooking cycles, or 4 times when cooking procedure is required.
Step Procedure . Pad Order Plug the oven into a power point and switch on the power. 1 L Stop/Clear Use the STOP/CLEAR pad to: 1. Stop the oven temporarily during cooking, 2. Clear if you make a mistake during programming. Cancel a Programmer During Cooking Press the STOP/CLEAR pad twice, Microwave Time Cooking This Is a manual cooking feature, first enter the cooking time then the power level. There are five different power levels.
“To lower the power press the POWER LEVEL/SERVES pad until desired power level is displayed. * Suppose you want to cook fish fillets on B0% power for 10 minutes. Step, | Procedure Enter desired cooking time. Select power label by pressing the POW ER LEVEL/SERVES pad as required (for FOYER ~ i 50% press three times}. SERVES e x3 Press the INSTANT COOK/START pad. ¥ INSTANT: — 3 COOK F ey START ULy The timer begins to count down.
Microwave time can be added during a cooking programmer using the INSTANT COOK/START pad. *+ Suppose you want to increase the cooking time by 2 minutes during 5 minutes on 50% power cooking. {at the moment the remaining cooking time is 1 min. 30 sec.) Step Pt Order Enter desired cooking time. 1 =0 dell i f Select power level by pressing the POW ER LEVEL pad as required POW] . {for 50% press three times) Press the INSTANT COOK/START pad. ~ A = START e 3 The timer starts to count down.
AUTO COOK will automatically compute the microwave postwar and cooking time. When pressing the AUTO COOK pad, the display 1 Raffles VOA Dimer Fate 1 5o will show as following. 2 Meant Overage 1ap fiA menu number o Frosh Vegges 100 serves or pieces 4 Tactic Pol aka Timepiece fro T 5 Flatfeet pees To eater quantity, convert quantity into serve following AUTO COOK MENU GUIDE on page 16.
8 Lamb z 7 Crick en 2509 8 Bose 20 4 Brest dice 0 Fish 10 * Suppose you want to use AUTO DEFROST to defrost 500 g of chicken pieces. AUTO DEFROST will automatically compute the microwave prows and defrosting time. When pressing the AUTO DEFROST pad, the display will show as following. — menu number serves or slices enter quantity, convert quantity into serve fallowing AUTO DEFROST MENU GUIDE on page 17 and 18.
CARE AND CLEANING Exterior: The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Ave id the use of harsh abrasive cleaners. Door: Wipe the door and window on both sides and the road seals frequently with a damp sloth to remove any spills or spatters. Touch Control Panel Care should be taken in cleaning the touch control panel. Open the oven door before cleaning to inactivate the control panel. Wipe the panel with a cloth dampened slightly with water only.
AUTO COOK MENU GUIDE The final temperature will vary according to initial temperature, Check foods for oneness afire cooking. If necessary you can continue coaching with time and variable power. Refrigerated initial E o i i ; Temperature ;¢ | R repeater +8°C « Cover with plastic wrap. {approx. 400 g} « Place directly on turntable, « Afire cooking, allow to stand for 2 mind, ( ) approx. 150 g III MEAT POTATO VEGETABLES 175-180g 126g 100g Beef, Lamb sliced | 2 reveries Chicken, T-Bone eg.
.t Procedure ; . Lamb Shield the edge with foil strips about 2.5 orm wide. Place joint with [ean side Ace upwards {if possible) on a defrost rack. The oven will stop and "beep”, the remaining defrosting time will flash on and off. Turn over and shield the warm portions. Press start to continue defrosting. After defrost time, stand covered with neptunium foil for 520 mind, df thin end of chops with foil. Position the food with thinner parts in the sentry in a single layer on a defrost rack.
MEAT CRUSTY ROSEMARY LAMB LASAGNA 1/« cup brown sugar MEAT SAUCE 2 tablespoons seeded mustard 30 g butter 1 tablespoon lemon juice 2 tablespoons chopped fresh rosemary 1.5 kg leg lamb 1, Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb. 2. Place on a rack. Cook for 10 minutes on MEDIUM HIGH. 3, Cook a further 25-30 minutes on MEDIUM {for medium) or 42-46 minutes on MEDIUM {for well done). 4, Turn aver halfway through cooking, shielding shank with foil to prevent overcooking.
SPRINGTIME __ LAMB CASSEROLE 1 packet {30 g} French onion soup /s cup plain flour 750 g lamb, cubed . spring onions, quartered 2 carrots, thinly sliced 1 eup chicken stock 310 g can corn kernels, drained 2 sticks celery, finely chopped 300 mL carton sour cream 1. Combine French pinon soup mix and flour in a 2-3-lire casserole dish. Toss the lamb in flour mixture, costing thoroughly. . Add onions and carrots, stir in chicken stock and mix well. .
VEAL A LA MEDALLION 1 kg veal, cubed /2 cup plain flour salt and pepper #4 cup water 1 cup finely chopped shallots 2 carrots, thinly sliced Y2 teaspoon grated lemon rind 2 rashers bacon, chapped 250 g fresh mushrooms, sliced 300 mL carton sour cream 1 tablespoon chopped chives 1. Toss veal in flour. Place in a 2-fire casserole dish. Stir in salt, pepper, water, shallots, carrots, lemon rind and bacon. 2. Cover and cook for 35-40 minutes on MEDIUM, stirring 2-3 times during cooking. 3.
BEEF MADEIRA 750 g blade or round steak, cubed 4 cup plain flour 1 rage onion, sliced 2 carrots, thinly sliced 1 calve garlic, crushed 2 cup beef stock Y, cup Madeira or sherry *fz teaspoon paprika 350 g French beans, washed and sliced 1 green capsicum, sliced and flour; mix well. 2. Add onions and carts, . In a 2-3-liter casserole dish, combine meat . In a jug, combine garlic, beef stock, Madeira or sherry, and paprika; stir well.
APRICOT AND ALMOND CRUSTY LAMB 200 g dried apricots, finely chopped 1 cup fresh breadcrumbs *2 cup ground almonds 2 teaspoons dried rosemary 1 egg, lightly beaten 1 rack of lamb {approx. B chops) tablespoon apricot jam 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 rack. Cook for 28-32 minutes on MEDIUM. Allow to stand 10 minutes before carving. Serves HONEY ROAST LAMB 1.
POULTRY CHICKEN WITH BACON CHICKEN IN A POT AND LEEK SEASONING 1.5 kg chicken thighs No. 15 chicken . cup plain flour 80 g butter, melted 2 rashers bacon, {finely chopped 1 leek, finely chopped 1 green capsicum, diced 2 rashers bacon, chopped 1 onion, finely chopped 112 cups wholemeal breadcrumbs 425 g can peeled tomatoes T egg yolk 2 tablespoons tomato paste salt and pepper 2 chicken stock cubes 20 g butter, melted, extra 1 tablespoon soy sauce sat and pepper 1. Combine all stuffing ingredients.
CHICKEN PROVENCAL 2 cup white wine 425 g can peeled tomatoes 1 large onion, chopped 1 apple, peeled and chopped 2 cup black olives 1 teaspoon curry powder 1.25 kg chicken pieces {or 4 marshlands) 250 g button mushrooms chopped parsley 1. In & large jug combine wine, tomatoes, anion, apple, olives and curry powder. Mix well. 2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and cook for 34-38 minutes on MEDIUM HIGH. 3. Add mushrooms and cook for a further & minutes on MEDIUM HIGH. 4.
CHICKEN AND MACARONI BAKE No. 15 chicken 20 g butter, smelled 2 cups macaroni Ya cup plain flour 300 mL sour cream 1 ¢cup chicken stock 1 eup grated chess 1 tablespoon chopped parsley . Brush chicks with butter melted for 20 seconds on HIGH. Place on 8 roasting rack. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool. . Place macaroni in a large bowl. Cover with hot water. Cook for 20-28 minutes on HIGH or untie pasta is tender, Drain, . Remove flesh from chicken.
_CHICKEN APPRECIATOR 6 chicken thighs /4 eup flour 1 tablespoon Season All salt onion, sliced 30 g butter 1 clove garlic, crushed 2 tablespoons tomato paste 440 g can peeled tomatoes 2 chicken stock cubes 2 cup white wine 1 green capsicum, thinly sliced 8 black fives, sliced 1. Toss chicken thighs in flour and Season All salt. 2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in g 2-liter casserole dish. 3.
SEAFOOD PAELLA CHEESY SALMON ROLLS 3 cups brown rice ROLLS & cups chicken stock 12 lasagna noodles {200 g packet} 1 tablespoon five olf 250 g ricotta chess 2 cloves garlic, crushed 90 g cheddar cheese, grated 1 onion, chopped salt and pepper to taste 4 ripe tornadoes, chopped 2 eggs, lightly beaten /s cup tomato paste 210 g can red salmon, drained 1 cup frozen peas 2 teaspoons lemon juice 1 red capsicum, diced 1 green capsicum, diced SAUCE " teaspoon turmeric 1 tablespoon cornflour paprika 415 g can tomato
STEAMED SCALLOPS IN BLACK BEAN SAUCE 1 tablespoon oil 2 spring prions, finely sliced 1 chill, seeded and finely chopped 1 tablespoon com flour 2 teaspoons sugar ' tablespoon soy sauce 2 tablespoons back bean sauce 500 g scallops 1. In a large bowl combine oil, onions and chill; cook for 2 minutes on HIGH. 2. Stir in cornflour, sugar, soy sauce and black bean sauce, 3. Add scallops; stir well. 4. Cook for 8-10 minutes on MEDIUM, stirring twice during cooking.
SEAFOOD LASAGNA 125 g butter 12 cups pain flour 1 teaspoon dry mustard 4 cups milk 500 g seafood marinara 1 packet precooked lasagna nobodies 1%z cups grated tasty cheese 1. Sett butter for 1-2 minutes on HIGH: 2. Stir in flour and dry mustard. Cook for 1%z minutes on HIGH. 3. Gradually stir in milk. Cool for 6-8 minutes on HIGH or until sauce is thick. Stir every 2 minutes. 4. Stir in marinara, Cook for 6-8 minutes on MEDIUM. 5. In & large dish, cover noodles with bailing water, Leave for 5-10 minutes.
SQUID IN TOMATO AND WINE SAUCE 500 g squid hoods 1/ teaspoon meat tenderizer 1 tablespoon cornflour 1 tablespoon olive oil 1 spring onion, chopped 1 clove garlic, crushed 410 g can tomatoes, drained and pureed Ya cup dry white wine 2 tablespoons tomato paste 1 tablespoon chopped fresh basil 1, Cut squid hoods into rings. Sprinkle with combined meat tenderizer and cornflour. Refrigerate for 30 minutes. 2. Heat oil for 30 seconds on HIGH. Stir in onion and garlic. Cook for 1 minute on HIGH. 3.
VEGETABLES CAULIFLOWER AU GRATIN SCALLOPED POTATOES 3 large potatoes {approx. 500 g}, peeled and 500 g cauliflower florets sliced thinly 30 g butter 2 tablespoons flour s cup water 1 cup milk large onion, sliced 1 teaspoon mustard 200 g carton light sour cream Y2 cup grated chess 1 egg paprika 90 g cheddar cheese, finely grated paprika 1. Place cauliflower in a flan dish. Cover and cook for 6-8 minutes on HIGH, until tender. Drain. 2. Melt butter in a Pyrex jug for 30-40 seconds on HIGH. 3.
POTATO, AVOCADO AND ONION SALAD 1 kg small new potatoes 1 large onion, sliced into rings 1 tablespoon caster sugar 1 tablespoon butter /2 cup mayonnaise 150 mL sour cream black pepper 1 large avocado, cubed chives 1. Cut unpeeled potatoes in half, Place ina large dish and cover with water. Cook, covered with & lid, for 1518 minutes on HIGH {potatoes should be tender but holding their shape). Drain. . Place anion rings, caster sugar and butter in a Pyrex dish.
__BOT CURRIED SLAW ; large cabbage, finely shredded 1 large carrot, grated 12 cup chicken stock 1 anion, peeled and halved 4 whale cloves 2 cloves garlic 2 bay leaves salt and pepper B0 g bustier 2 tablespoons plain flour 1 tablespoon curry powder 34 cup cream e cup dry breadcrumbs 2 teaspoons bustier, extra 1. Place cabbage, carrot, stock, onion halves with cloves pressed in, garlic, bay leaves, salt and pepper in a large casserole dish.
POTATOES PIZZAZZ 4 large potatoes 1 tablespoon olive ol 1 clove garlic, crushed 425 g can tomatoes, roughly chopped 2 teaspoons fresh (or /2 teaspoon dried) oregano ground black pepper . Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bow] with 2 tablespoons of water, cover and cook for 8 minutes on HIGH, stirring halfway through cooking. Drain. 2. In a large bowl, combine ofl and garlic and cook for 30 seconds on HIGH. 3.
DESSERTS | CALIFORNIAN APPLE CRUNCH 800 g can pie apple White Wings butter cake mix 125 g hard butter, cut into thin slices 3 tablespoons brawn sugar 3 tablespoons coconut 2 tablespoons crushed nuts 1 teaspoon cinnamon 1, Place pie apple in a shallow casserole dish. 2. Sprinkle evenly with dry cake mix. 3. Layer sliced butter over pale mix, covering completely, 4. Combine last 4 ingredients and sprinkle over sliced butter. . Cook for 89 minutes on HIGH. 6.
CHOCOLATE SELF-SAUCING PUDDING 80 g butter 1 2 cups self-raising flour 2 cup caster sugar Ya cup cocoa powder 3y cup milk 1 teaspoon vanilla essence 1 cup brown sugar /s cup cocoa powder, extra 2 cups boiling water 1. Place butter in a Pyrex pudding bowl; melt for 45 seconds on HIGH, 2. untiring flour, sugar, cocoa, milk and vanilla. Beat until smooth. 3. Combine brown sugar and extra ¢cocoa. Sprinkle over pudding mixture, 4. Pour billing water over the mixture.
CHARTS DEFROSTING FROZEN FOODS DEFROSTING TIMES AND TECHNIQUES Procedure: FOR MEAT AND POULTRY 1. Remove wrapping from meat. Place frozen megaton racetrack |k TU CUT MICROWAVE TIME: |+ STANDING Tim Ea plate. BEEF (Roast} 810 minutes/500 g 10-15 minutes 3. Defrost using MEDIUM LOW/ Steaks 46 minutes/500 g 5-10 minutes DEFROST power level Minced Bess 5-8 minutes/500 g 5-10 minutes 4, Halfway through defrosting, re move sny defrosted portions, e.g. PORK {Roast) 812 minutes/500 g 10-15 minutes static, mince.
MICROWAVE OVEN ROASTING CHATTY FOOD COOKING TIME INSTRUCTIONS BEEF Rare 24-28 minutes/kg at MEDIUM Tie meat with string. Season with cracked pepper. Medium | 30-34 minutes/kg at MEDIUM Place fat-Gide cow on a Rack. Turn over halfway ‘Well done | 36-38 minuteness at MEDIUM through cooking. Stand 10-15 minutes before carving. VEAL Well done | 35-40 minuteness at MEDIUM Tie meat with string. Place on a rack. Brush with melted butter. Turn over halfway through cooking. Stand &10 minutes before serving.
FRESH VEGETABLE CHART MICROWAVES VEGETABLE: AMOUNT COOKING PROCEDURE: " 7 o THIGH {161 Artichokes 2 medium | Trim. Rinse wile, Pace canto a dinner plate. Co var with plastic 3-4 minutes wrap. Asparagus 5O0g | Wash and place In a freezer bag. 3-4 minutes Beans 5000 Cut into 4 om pieces. Cook in 1-liter casserole dish with 1 4-8 minutes tablespoon water, Cover. Broccoli! 500g | Cut into uniform florets. Arrange with flower towards center. | 3-4 minutes Cover. Brussels promises Arrange flan dish.
FROZEN VEGETABLE CHART GUIDE TG COOKING EGGS 1. Cook vegetables in a 1-fire casserole dish with 1 tablespoon of water, Caver. I 2. Stir halfway through cooking. SCRAMBLED EGG GUIDE 3. Allow to stand 1-2 minutes before serving. Place butter, eggs and milking small bowl. Beat with a fork until well MICRO! wretch [V SPECIAL PROCEDURES grommet cm;, Asparagus 5009 | 45 minutes halfway through cooking. Beans (green, cut). 500 g 7-8 minutes .
REHEATING CONVENIENCE ~ FOOD CHART TED T DOCKING TIME AND POWER LEVEL SPECIAL INSTRUCTIONS "~ -t Beverage Stir after heating. whole followed by 2-4 minutes on Soup |22 minutes on HIGH 250 buttercup | cups minutes on HIGH {norm temp.) Canned Food 440 g can| 5-6 minutes on HIGH Pace food in bowl, Cover plastic wrap or lid. teeing. Spaghetti, | 740 g can| 8 minutes on HIGH Stir after heating. Baked Beans} {room temp.) Canad Soup Te up | 2-2. minutes on HIGH Stir half-way through cooking.
GENERAL INFORMATION DEFROSTING Thawing food, specialty meats, using the microwaves oven is not ably faster than any other method but it can also give batter results. Nee frozen meat is thawed, it begins to lose its juices., With a microwave vane you can thaw meat just before you plan to cook it, thus preserving the quantity. Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cask before the center is thawed.
COMMONLY ASKED QUESTIONS AND ANSWERS MICROWAVES COOK FROM THE INSIDE QUT. They certainly do not. Microwaves penetrable foods from the outside to a depth of about 2.5 ¢m. Small foods, under & em in diameter, are penetrated to the center from ail sides, With large foods, energy creates heat in the outer layer; then the heat moves ta the center by conduction, as it does conventionally, A fow fords fay appear to coach mots on the insides. Ona example Is an gg.
HINTS Always place the stems of vegetables e.g. cauliflower, broccoli toward the outside of the dish. The stems are tougher than the flower, so this will ensure even cooking. « Ice-cream containers were made for freezing food and are not suitcase for use in a microwave oven. « Remember: When melting chocolate in the microwave vane, it holds its shape until stirred. Heat tor 2-2°% limitless per 100 g on MEDIUM. DO NOT COVER.
QUICK REFERENCE GUIDE QUICK OPERATION GLIDE Cooking contra Tire LY Auto Cook/ To cook 2 Jacket Potatoes. Auto Defrost Menu Number Serves R SERVES x4 x2 Power Level CONTINUE for 100% —>30% ~> 10% PRESSING T Variable To soften Cream Cheese or Butter for 40 seconds on 30%. Cooking Time .
