Sharp Microwave Oven R580dK User Manual

R-580D

MODELS

R-580D(K)

CONTENTS

page

Warranty

Inside of front cover

Introduction

Warning

Special Notes

Installation Instructions

Oven Diagram

Operation of Touch Control Panel

Control Panel Display

Touch Control Panel Layout

Before Operating

Getting Started

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.

Your oven also has a HELP key for instructions on using

AutoStart,DemonstrationMode,ChildLock,InfoonPads

and Help.

Clock Setting

Stop/Clear

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

The manual is divided into two sections:

Increasing Time

1. OPERATION (P2~P20)

This section describes your oven and teaches you how to

use all the features.

Slow Cook

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

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.

SPECIAL NOTES

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.

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

9 0

6 5

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

CRoller stay

DVentilation openings

EPower supply cord

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

2 3 4

5 6

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.

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.

Press the STOP/CLEAR pad so that the

oven beeps.

AB:CDEFG

12345678

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

x 2

Enter the correct time of day by press-

ing the numbers in sequence.

11:34

12345678

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.

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

M•LOW

M•HIGH

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.

12345678

Press the INSTANT COOK/START pad.

1000

12345678

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

“M•HIGH” press the POWER LEVEL pad again. Repeat as necessary to select “MEDIUM”, “M•LOW” or “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

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.

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.

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

Select desired power level by pressing the

POWER LEVEL pad (for MEDIUM press

three times).

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,

500

the second sequence will

appear and the timer will

begincountingdowntozero

again.

Instant Cook™

For your convenience Sharp’s 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.

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.

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

Select power level by pressing the POWER

LEVEL pad as required.

(for MEDIUM press three times)

MEDIUM

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

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

Enter desired cooking time.

1H30

12345678

Press the INSTANT COOK/START

pad.

SENSOR

COOKING

* When the sensor detects the va-

pourfromthefood,theprogrammed

cooking time will appear.

1H30

12345678

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.

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

*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.

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

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

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.

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.

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

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.

Open the door. Turn meat over and

separate into pieces. Close the door.

PRESS START will be displayed re-

peatedly.

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.

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

x 4

Press number pads to enter weight.

20 KG

12345678

Press the INSTANT COOK/START pad.

3420

DEFROST

The cooking time will begin

counting down. The oven

will “beep” 4 times and will

stop. TURN, POULTRY

OVER, SHIELD WARM,

PORTION will be displayed

repeatedly.

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”.

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.

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

DESIRED

PAD

Press the number 1 pad.

AUTO

START

ENTER

START

TIME

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

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

The oven will start cooking at 4:30 P.M.

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.

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

Press the INSTANT COOK/START

pad.

LOCK

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

The time of day will appear in the

display. The oven is ready to use.

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

MODE

DEMO

Press the INSTANT COOK/START

pad.

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,

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

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

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.

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 “more” or “less” feature 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.

Press the POWER LEVEL pad twice

within 2 seconds after step 1.

LESS

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

x 4

Press number pads to enter weight.

Press the POWER LEVEL pad once.

20 KG

12345678

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.

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

Enter desired time.

300

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.

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.

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 _______

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 _______

(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 _______

If “NO” is 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.

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

RECIPES

MENU GUIDE

GUIDE

3 – 4

5 – 13

16 – 35

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.

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

• 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.

• 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

• 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

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

Weight

Range

1 serve

(approx. 400 g)

+ 3°C

Refrigerated

•

Cover with plastic wrap.

After cooking, stand covered.

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

SENSOR INSTANT REHEAT MENU GUIDE

Initial

Temperature

(approx.)

Standing

Time

(minutes)

Procedure

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

*Stir after heating.

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.

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

Broccoli

Cauliflower

Pumpkin

Fresh Vegetables Soft

Brussels Sprouts

Zucchini

Spinach

Cabbage

0.1-1.0 kg

+ 3°C

Refrigerared

• Wash the vegetables.

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.

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.

• After cooking, stand covered with aluminium foil.

N.B. For small quantities, the food may not require a turn over

during the cooking.

VEGETABLES MENU GUIDE

Initial

Temperature

(approx.)

Standing

Time

(minutes)

No.

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

2 cups

to taste

500 g

1/2 cup

to taste

1000 g

1 cup

to taste

1500 g

1 1/2 cups

to taste

small onion

chicken stock

cream

nutmeg, salt, pepper

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 cups

2 ts

2 cups

to taste

50 g

1 cup

1/2 ts

1/2 cup

to taste

75 g

100 g

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.

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.

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 1/2 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

cups 4 cups

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 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

RICE / PASTA / CEREAL MENU GUIDE

Initial

Temperature

(approx.)

Standing

Time

(minutes)

No.

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

1 1/3 cups

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.

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.

STD

the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on

Well done

Medium

Rare

page

• 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

* You can select desired cooking result.

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.

• 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.

+3°C

Refrigerated

• See recipes on page Band diagrams on page 0.

Seasoned Roast 0.5-2.5 kg

MEAT MENU GUIDE

Initial

Temperature

(approx.)

Standing

Time

(minutes)

No.

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

•

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

MEAT RECIPES

CASSEROLE

Springtime Lamb Casserole

Apricot Chicken

Serves

1 serve 2 serves 3 serves 4 serves

Serves

250 g

1/2 pkt

2 tbs

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

500 g

750 g

250 g

1000 g

750 g

1 1/2 pkts

1/4 cup

1 kg

2 pkts

1/4 cup

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 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 2–5 minutes before serving.

Beef Stroganoff

Serves

1 serve 2 serves

3 serves 4 serves

750 g

1/3 cup

to taste

1 1/2 tbs

250 ml

60 ml

1 kg

1/2 cup

to taste

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 2–5 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 2–5 minutes. Serve hot with boiled rice

or pasta.

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".

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.

Procedure

Weight

Range

• 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

1–5

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.

3–5

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

50 g

1/3 cup

1/2 cup

100 g

1/2 cup

3/4 cup

150 g

• After cooking, stand.

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

3–5

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

1 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

3–5

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

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.

Procedure

Time

(minutes)

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.

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.

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.

• 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.

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.

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

• 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.

(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.

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

Bread

1-6 slices

1slice,

approx. 30g

• Separate slices and place between paper towel on turntable.

• After defrosting, stand.

(

)

Foods not listed in the Guide can be defrosted using M•LOW 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.

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

AVOCADO SCALLOPS

BOUILLABAISSE

CHEESY SALMON CANNELLONI

CRAB MORNAY

GARLIC MUSSELS

GARLIC PRAWNS

PAELLA

PRAWN CREOLE

SEAFOOD LAKSA

SEAFOOD LASAGNE

SESAME PRAWNS

AUSTRALIAN FRUIT CAKE

BAKED APPLES

BREAD AND BUTTER PUDDING

CALIFORNIAN APPLE CRUNCH

CARAMEL RICE PUDDING

CHOCOLATE MOUSSE

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

POULTRY

APRICOT CHICKEN

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

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

eg. Cake

Express Defrost

Easy Defrost

eg. Chicken Fillets

Weight

eg. Poultry

eg. 1.0kg

For more setting

For less setting

More or Less

(Sensor Instant

Reheat)

eg. Soup

Within 2 seconds

Weight^#

For more setting

For less setting

More or Less

(Sensor Cook,

Express Defrost,

Easy Defrost)

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 M•LOW.

Variable Cooking

Control

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

Just One Touch

Instant Cook

Clock

Within 3 minutes of closing the door

To set for 11:45 am.

TINSEA891 WRRZ - J23

PRINTED IN THAILAND

SHARP CORPORATION OSAKA, JAPAN

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