MODEL 1 R-380D J
WARRANTY Consumer Electronic Products Congratulations on Your Purchase! This Sharp product is warranted against faults in materials and manufacture for a period of twelve (12)*months from the date of original purchase. If service is required during the warranty period, please contact your nearest Sharp Approved Service Centre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.
CONTENTS Warranty ® 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 Auto Start, Demonstration Mode, Child Lock, Info on Pads and Help. After gaining experience and confidence using your oven, the information display can be turned off.
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.
SPECIAL NOTES DO DON’T Eggs, fruits, nuts, seeds vegetables, sausages and oysters * Puncture egg yolks and whites and oysters before cooking to prevent "explosion". * Pierce skins of potatoes, apples, squash, hot dogs, sausages and oysters so that steam escapes. * Cook eggs in shells. This prevents "explosion", which may damage the oven or injure yourself. * Reheat whole eggs. * Overcook oysters. * Dry nuts or seeds in shells. Popcorn * Use specially bagged popcorn for the microwave oven.
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.
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.
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 1 Plug the oven into a power point and switch on the power. Ensure the oven door is closed. 2 Pad Order Display SHARP, MICRO-WAVE, OVEN will be displayed repeatedly. Press the STOP/CLEAR pad so that the oven beeps.
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.
Sequence Cooking Your oven can be programmed up to 3 automatic cooking sequences, automatically switching from one variable 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 1000 12345678 Enter desired cooking time. 1 2 3 Display Select desired power level by pressing the POWER LEVEL pad (for MEDIUM press three times). MEDIUM POWER LEVEL x3 500 For second sequence, enter desired time for cooking time.
Slow Cook 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 Press the SLOW COOK pad. SLOW COOK 1 Enter desired cooking time. 3 ENTER COOKING TIME 1H30 12345678 2 Press the INSTANT COOK/START pad.
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.
Sensor Cook 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 MEAT 1.Roast Beef 2.Roast Lamb 3.Roast Chicken 4.Corned Meat 5.Casserole 6.Seasoned Roast 7.Fish Fillets DESSERTS 1.Cake 2.Stewed Fruit 3.Pudding 4.Crunch 5.Muesli Delight SENSOR COOK will automatically compute the power level and cooking time. SENSOR COOK has 4 categories.
Express Defrost EXPRESS DEFROST rapidly defrosts 0.5 kg specific foods. Follow the details provided in EXPRESS DEFROST MENU GUIDE on page D in the cooking guides. 1.Fish Fillets 2.Chicken Fillets 3.Sausages / Minced Meat * Suppose you want to defrost 0.5 kg of Chicken Fillets. Step Procedure Pad Order Press the EXPRESS DEFROST pad until the desired menu is displayed (for Chicken Fillets press twice).
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 E in the cooking guides. * Suppose you want to defrost 2.0 kg of Poultry. Step Procedure 1 Select menu number for EASY DEFROST. Press EASY DEFROST pad 4 times to defrost Poultry. Pad Order Display POULTRY x4 Press number pads to enter weight. 20 KG 12345678 2 Press the INSTANT COOK/START pad. The cooking time will begin counting down.
OTHER CONVENIENT FEATURES Help Feature The HELP feature has 5 different programs. 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 Pad Order Press the HELP pad. 1 2 Press the number 1 pad.
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 Press the number 2 pad. CHILD LOCK 2 3 Press the INSTANT COOK/START pad. Display INSTANT COOK START LOCK The time of day will appear in the display.
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 2 3 Press the INSTANT COOK/START pad. DEMO INSTANT COOK START 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.
Help Each setting of Automatic Operations has a cooking hint. If you wish to check, press the HELP pad whenever HELP is lit in the display. NOTE : For SENSOR INSTANT REHEAT, HELP is not lit in the display, so press the HELP pad before pressing the desired SENSOR INSTANT REHEAT pad. Less/More Setting LESS MORE The cooking times programmed into the automatic menus are tailored to the most popular tastes.
Increasing or Decreasing Time During A Cooking Programme Microwave time can be added or decreased during a cooking programme using the “MORE” or “LESS” pads. * Suppose you want to increase cooking time by 2 minutes during 5 minutes on MEDIUM cooking. Step 1 2 Procedure Pad Order Display 500 Enter desired cooking time. Select power level by pressing the POWER LEVEL pad as required. (for MEDIUM press three times) POWER LEVEL MEDIUM x3 Press the INSTANT COOK/START pad.
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. You can enter any time up to 99 minutes, 99 seconds. If you want to cancel the timer during the count down phase 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 1 2 Procedure Press the TIMER pad.
CARE AND CLEANING CLEAN THE OVEN AT REGULAR INTERVALS Exterior: The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of harsh abrasive cleaners. Door: Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to remove any spills or spatters. Do not use abrasive cleaner. Touch Control Panel: Care should be taken in cleaning the touch control panel. Open the oven door before cleaning to inactivate the control panel.
QUICK REFERENCE GUIDE FEATURE QUICK OPERATION GUIDE once to automatically reheat PRESS 1 to 4 cups soup. Sensor Instant Reheat Sensor Cook Menu Category and Menu INSTANT COOK START x1 eg. Cake Express Defrost Menu INSTANT COOK START x2 eg. Chicken Fillets Easy Defrost Menu Weight INSTANT COOK START x4 eg. Poultry More or Less (Sensor Instant Reheat) More or Less (Sensor Cook, Express Defrost, Easy Defrost) eg. 1.0kg LESS eg. Soup ★ Menu Weight MORE INSTANT COOK START x4 eg.
COOKING GUIDES CONTENTS COOKING GUIDE HELPFUL HINTS 1 COOKWARE AND UTENSIL GUIDE 2 SENSOR INSTANT REHEAT MENU GUIDE 3 – 4 SENSOR COOK MENU GUIDE 5 – 13 EXPRESS DEFROST MENU GUIDE 14 EASY DEFROST MENU GUIDE 15 RECIPES 16 – 43
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 Cover foods in the microwave if you would normally cover the food in your ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating. Use to cover foods: 4.
COOKWARE AND UTENSIL GUIDE Utensil Use GLASSWARE/CERAMIC (HEAT RESISTANT) YES GLASSWARE • Ordinary glass is not suitable for cooking but may be used for short periods for heating foods. CERAMIC • Most ovenproof china, and ceramics, are suited. • Avoid dishes that are decorated with gold or silver leaf. • Avoid using antique pottery. • If unsure, check with the manufacturer. METAL COOKWARE NO • Metal cookware should be avoided when cooking in the microwave oven.
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. Menu Initial Temperature (approx.) Weight Range 1 serve (approx.
SENSOR INSTANT REHEAT MENU GUIDE Menu Pie includes: Pies Pasties Initial Temperature (approx.) Weight Range ( 1 – 4 pieces 1 piece, approx. 160-200 g ) + 3°C Refrigerated Procedure • Place pie on the turntable. • Cover with paper towel. • After cooking, stand. 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. 20 sec. 2 min. 40 sec. HIGH HIGH *Stir after heating.
SENSOR COOK MENU GUIDE VEGETABLES MENU GUIDE No. Menu When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the desired menu appears in the display. Initial Temperature (approx.) Weight Range Procedure Standing Time (minutes) 0.1-1.0 kg + 3°C Refrigerared • • • • Wash the vegetables. Arrange the vegetables in a shallow dish. Cover with a glass lid or plastic wrap. After cooking, stir then stand covered.
VEGETABLES MENU GUIDE No.
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 No. Menu Rice 1/2 cup 1 cup 1 1/2 cups 2 cups 3 cups 4 cups Hot tap water or soup stock 1 1/2 cups 2 1/2 cups 3 cups 4 cups 4 1/2 cups 6 cups (1 cup=250ml) Dry Pasta 2 3 Pasta Hot tap water (1 cup=250ml) 1/2 - 4 cups 1/2 cup Noodles Hot tap water (1 cup=250ml) 1/2 cup 1 1/2 cups 2 cups 1 cup 4 cups 4 cups 1 - 2 pkts (1 pkt = approx.
RICE / PASTA / CEREAL MENU GUIDE No. Menu Weight Range Porridge 6 1serve 2serves 3serves 4serves 1 - 4 serves Porridge Water 1/3 cup 2/3 cup 1 cup 1 1/3 cups 3/4 cup 1 1/2 cups 2 1/4 cups 3 cups Initial Temperature (approx.) Procedure • Place into a deep Pyrex® bowl and add water. • Cook uncovered. • Stir after cooking.
When you cook the following menus with SENSOR COOK, press the MEAT pad until the desired menu appears in the display. MEAT MENU GUIDE No. Menu Weight Range Roast Beef 1 0.5-2.0 kg +3°C Refrigerated * You can select desired cooking result. MORE - Well done STD - Medium LESS - Rare Roast Lamb 2 Initial Temperature (approx.) 0.5-2.0 kg +3°C Refrigerated * You can select desired cooking result. MORE - Well done STD - Medium Roast Chicken 1.0-2.5 kg +3°C Refrigerated 3 Corned Meat 4 +3°C 0.
MEAT MENU GUIDE No. 7 Menu Weight Range Fish Fillets 0.1-0.6 kg eg. Sea perch 1 tsp butter/fillet 1/2 tsp lemon juice/fillet Initial Temperature (approx.) +3°C Refrigerated Procedure • Arrange in a flan dish or a casserole dish in a single layer. (Fold under the thin edges of the fish.) • 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.
MEAT RECIPES CASSEROLE Springtime Lamb Casserole Apricot Chicken Serves Ingredients; chicken breast fillets, cubed flour French onion soup mix apricot nectar dried apricot, halved 1 serve 2 serves 3 serves 4 serves 250 g 500 g 750 g 1000 g 1 tbs 1/2 pkt 125 ml 100 g 1 1/2 tbs 1 pkt 250 ml 200 g 2 tbs 1 1/2 pkts 375 ml 300 g 2 tbs 2 pkts 500 ml 400 g Serves Ingredients; 1. 2. 3. 4. Toss chicken in combined French onion soup mix and plain flour.
MEAT RECIPES SEASONED ROAST Apple and Sage Pork 1. 2. 3. 4. 5. 6. 7. 8. 9. 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. 8. After cooking, stand covered with aluminium foil 5-15 mins. before carving. NOTE: Baste meat 2-3 times during cooking with prepared sauce after plastic wrap is removed.
When you cook the following menus with SENSOR COOK, press the DESSERTS pad until the desired menu appears in the display. DESSERTS MENU GUIDE No. 1 2 Menu Cake Packet cake Weight Range Initial Temperature (approx.) 1 packet +20°C Room temperature Stewed Fruit 0.1-1.0 kg Fruit (apples, pears etc.
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 No. 1 Menu Quantity min-max (kg's) Standing Time (minutes) Fish Fillets 0.5 • Place fish fillets on a defrost rack. • When the oven has stopped, turn over and separate into pieces. • After defrost time, stand covered with aluminium foil. 5 Chicken Fillets 0.5 • Place chicken fillets on a defrost rack.
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 No. Menu Quantity min-max (kg's) 0.1-3.0 • Place frozen 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. • See NOTE below. Steak/Chops Fish Fillets 0.1-3.0 0.1-1.
RECIPES INDEX MEAT 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 POULTRY APRICOT CHICKEN LEMON AND HERB CHICKEN LEGS CHICKEN AND PENNE SALAD CHICKEN AND MACARONI BAKE CHICKEN CACCIATORE CHICKEN FILLET BURGERS CHICKEN FRICASSEE CHICKEN IN A
MEAT CRUSTY ROSEMARY LAMB LASAGNE Serves 4-6 1 /4 cup brown sugar 2 tablespoons seeded mustard 1 tablespoon lemon juice 2 tablespoons chopped fresh rosemary 1.5 kg leg lamb MEAT SAUCE INGREDIENTS 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.
SPRINGTIME LAMB CASSEROLE 11/2 packets (45 g) French onion soup /4 cup plain flour 750 g lamb, cubed 3 spring onions, quartered 2 carrots, thinly sliced 3 /4 cup chicken stock 310 g can corn kernels, drained 2 sticks celery, finely chopped 200 mL carton sour cream 1 BEEF STROGANOFF Serves 4 2 teaspoons parsley 2 teaspoons chives Serves 6 1 kg rump steak, cut into strips /2 cup plain flour salt and pepper 1 onion, finely chopped 2 tablespoons tomato purée 11/2 cups beef stock 1 /4 cup red wine 100 g mus
VEAL À LA MEDALLION 1 kg veal, cubed /2 cup plain flour salt and pepper 3 /4 cup water 1 cup finely chopped shallots 2 carrots, thinly sliced 1 HERBED LOIN OF LAMB Serves 4-6 Serves 8 1 /2 cup white wine /4 cup oil 3 cloves garlic, crushed freshly ground black pepper 2 teaspoons rosemary spikes 1 kg loin of lamb 1 /2 teaspoon grated lemon rind 2 rashers bacon, chopped 250 g fresh mushrooms, sliced 300 mL carton sour cream 1 tablespoon chopped chives 1 1. Toss veal in flour.
CHINESE BEEF 750 g blade or round steak, cubed 1 large onion, sliced 2 carrots, thinly sliced 1 clove garlic, crushed 1 /2 cup beef stock 1 /2 cup oyster sauce MINTED PICNIC LOAF Serves 4-6 2 cloves garlic 140 g can crushed tomato 1 packet tomato soup mix 1 onion, minched 200 g Fresh baby corn 2 tablepoons sesami oil 170 g snow peas, sliced 1 red capsicum, sliced 1 /4 cup sesami seeds 1 small sweet potato, cubed 1 onion, thinly sliced 1 kg lamb, trimmed and cubed 1 cup chicken stock 1 teaspoon chicken
APRICOT AND ALMOND CRUSTY LAMB HONEY ROAST LAMB Serves 4 1.5 kg leg lamb 3 tablespoons honey 1 tablespoon Dijon mustard 200 g dried apricots, finely chopped /2 cup shelled blanched almonds 1 /2 cup ground almonds 2 teaspoons dried rosemary 1 egg, lightly beaten 1 rack of lamb (approx. 8 chops) 1 tablespoon apricot jam 1 1. 2. 3. 4. Serves 4-6 1. Combine honey and Dijon mustard. Brush over lamb. 2. Place fat-side down on a roasting rack. 3.
POULTRY CHICKEN IN A POT 1.5 kg chicken thighs /4 cup plain flour 2 rashers bacon, finely chopped 1 green capsicum, diced 1 onion, finely chopped 425 g can peeled tomatoes 1 CHICKEN WITH BACON AND LEEK SEASONING Serves 4-6 2 tablespoons tomato paste 2 chicken stock cubes 1 tablespoon soy sauce salt and pepper 200 g mushrooms, sliced No.
CHICKEN PROVENCALE 1 /2 cup white wine 425 g can peeled tomatoes 1 large onion, chopped 1 apple, peeled and chopped 1 /2 cup black olives SEASONED CHICKEN PARCELS Serves 4 1 teaspoon curry powder 1.
CHICKEN AND MACARONI BAKE No. 15 chicken 20 g butter, melted 2 cups macaroni 1 /4 cup plain flour 300 mL sour cream 1 cup chicken stock LEMON AND HERB CHICKEN LEGS Serves 4-6 2 tablespoons chopped parsley 1 teaspoon basil 2 teaspoons tarragon 2 teaspoons dill 2 teaspoons seeded mustard 1 teaspoon paprika salt and pepper 1 teaspoon sesame seeds 30 g butter, melted 8 large chicken drumsticks 100 g vintage chedder cheese 100 g mozzarella cheese 100 g romano cheese 1 tablespoon chopped parsley 1.
CHICKEN CACCIATORE CHICKEN FILLET BURGERS Serves 6 6 chicken thighs /4 cup flour 1 tablespoon Season All salt 1 onion, sliced 30 g butter 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 3 chicken breast fillets 1 pkt of chicken coating mix 30 g melted butter 1 TOPPING 1 HAWAIIAN TOPPING 2 MEDITERRANEAN 1 slice ham, sliced in half 2 slices pineapple, sliced in half 3 slices ch
SEAFOOD PAELLA 3 cups brown rice 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 1 red capsicum, diced 1 green capsicum, diced CHEESY SALMON CANNELLONI Serves 8 1 /2 teaspoon turmeric paprika 2 cups white wine 1 kg fish fillets, cubed 24 green prawns, peeled with tails intact and deveined 2 calamari tubes, sliced into rings 6 mussels Serves 4-6 1 large packet cannelloni 250 g ricotta cheese 90 g chedd
THAI SCALLOPS WITH VERCAMILLI NOODLES Serves 4 500 g scallops 2 tablespoons butter 2 cloves garlic 1 tablespoon chopped lemon grass 1 tablespoon fresh chives, chopped 1 tablespoon fish sauce SMOKED SALMON TAGLIATELLE 1 teaspoon sesame oil 1 teaspoon caster sugar 2 tablespoons sweet Indonesia soy sauce 1 red hot chilli 200 g vercemilli noodles 500 g tagliatelle pasta 60 g butter 100 g smoked salmon 200 g snow pease, trimmed 100 g button mushrooms, finely sliced Serves 4 2 cloves fresh garlic 2 small sha
SEAFOOD LASAGNE 125 g butter 11/2 cups plain flour 1 teaspoon dry mustard 4 cups milk CRAB MORNAY Serves 6-8 350 g fresh crabmeat or 2 x 170 g cans crab meat, drained 5 cloves garlic, crushed 60 g butter 1 /3 cup plain flour 1 /2 teaspoon dry mustard 2 cups milk 500 g seafood marinara 1 packet precooked lasagne noodles 11/2 cups grated tasty cheese 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.
SQUID IN TOMATO AND WINE SAUCE 500 g squid tube /2 teaspoon meat tenderiser (optional) 1 tablespoon cornflour 1 tablespoon olive oil 1 spring onion, chopped 1 AVOCARDO SCALLOPS Serves 6 1 clove garlic, crushed 410 g can tomato purée 1 /4 cup dry white wine 2 tablespoons tomato paste 1 tablespoon chopped fresh basil 4 avocardos, halved 500 g scallops, halved 2 tablespoons butter 1 onion, finely chopped 1 Granny Smith Apple 1 /2 teaspoon cumin 1 /2 teaspoon coriander 1 /2 teaspoon turmeric 1 tablespoon fl
VEGETABLES CAULIFLOWER AU GRATIN SCALLOPED POTATOES Serves 4-6 Serves 4-6 500 g cauliflower florets 30 g butter 2 tablespoons flour 1 cup milk 1 teaspoon mustard 1 /2 cup grated cheese paprika 3 large potatoes (approx. 500 g), peeled and sliced thinly 1 /4 cup water 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. 2.
POTATO, AVOCADO AND ONION SALAD 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 1 large avocado, cubed chives 60 g butter 2 onions, peeled and chopped 3 carrots, finely chopped 1 potato, peeled and chopped 3 sticks celery, chopped 2 zucchinis, chopped 1 /2 cup past a shells 3 cups beef stock 2 x 400 g cans peeled tomatoes, chopped salt and pepper parmesan cheese 425 g can draine
HOT CURRIED SLAW 1 /2 large cabbage, finely shredded 1 large carrot, grated 1 /2 cup chicken stock 1 onion, peeled and halved 4 whole cloves 2 cloves garlic 2 bay leaves HONEY GINGERED VEGETABLES Serves 6-8 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 zucchinis, sliced 1 /2 cup pecans salt and pepper 60 g butter 2 tablespoons plain flour 1 tablespoon curry powd
POTATOES PIZZAIOLA CAULIFLOWER POLONAISE Serves 4-6 Serves 4-6 4 large potatoes 1 tablespoon butter 1 clove garlic, crushed 425 g can tomatoes, roughly chopped 2 teaspoons fresh (or 1/2 teaspoon dried) oregano ground black pepper 500 g cauliflower 1 cup peanut butter 2 tablespoons honey 200 mL carton natural yoghurt 1 tablespoon parsley 1 /2 cup toasted pine nuts 1. Peel and dice potatoes into 1.
DESSERTS CALIFORNIAN APPLE CRUNCH BAKED APPLES Serves 6-8 3 /4 cup walnuts /4 cup brown sugar 2 teaspoons mixed spice 800 g can pie apple 11/2 cups White Wings buttercake mix 150 g hard butter, cut into thin slices 3 tablespoons brown sugar 3 tablespoons coconut 3 tablespoons crushed nuts 1 teaspoon cinnamon 1. 2. 3. 4. 5. 6.
CHOCOLATE SELF-SAUCING PUDDING CARAMEL RICE PUDDING Serves 4-6 90 g butter 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 3 tablespoons cocoa powder, extra 21/2 cups boiling water 1 cup rice 3 cups hot water 400 g can condensed milk 1 tablespoon butter 1 tablespoon lemon juice CHOCOLATE MOUSSE Serves 4-6 200 g cooking chocolate 2 tablespoons water 2 tablespoons rum 1 /4 cup caster sugar 4 slices multi
CHARTS DEFROSTING TIMES AND TECHNIQUES FOR SEAFOOD, BREAD AND PIES DEFROSTING FROZEN FOODS Procedure: 1. Remove wrapping from meat. 2. Place frozen meat on a defrost rack. Shield. 3. Defrost using MEDIUM LOW/DEFROST power level (30%). 4. Halfway through defrosting, remove any defrosted portions, e.g. steak,mince. Turn over and shield. Continue defrosting.
MICROWAVE OVEN ROASTING CHART FOOD COOKING TIME AND POWER LEVEL INSTRUCTIONS STANDING TIME BEEF Rare Medium Well done 24-27 minutes/kg at MEDIUM 28-31 minutes/kg at MEDIUM 34-37 minutes/kg at MEDIUM Tie meat with string. Season with cracked pepper. Place fat-side down on a Rack. Turn over halfway through cooking. Stand covered with foil before carving. 10-15 minutes VEAL Well done 33-35 minutes/kg at MEDIUM Tie meat with string. Place on a rack. Brush with melted butter.
FRESH VEGETABLE CHART AMOUNT MICROWAVE TIME AT HIGH (100%) Asparagus 500 g 3-4 minutes Beans 500 g 41/2-5 minutes VEGETABLE 500 g 41/2-5 minutes Brussels sprouts 500 g 31/2-4 minutes Cabbage 500 g 31/2-4 minutes Carrots 500 g 41/2-5 minutes Cauliflower 500 g 41/2-5 minutes Chokos 500 g (2) 51/2-61/2 minutes Corn (on cob) 500 g (2) 61/2-71/2 minutes 1 kg (4) 14-15 minutes Broccoli Eggplant 500 g 31/2-4 minutes Mushrooms 500 g 31/2-4 minutes COOKING PROCEDURE VEGETABLE
FROZEN VEGETABLE CHART RICE AND PASTA COOKING CHART 1. Place vegetables in a dish. Cover with a lid. 2. Stir halfway through cooking. 3. Allow to stand 1-3 minutes before serving.
REHEATING CONVENIENCE – FOOD CHART DEFROSTING CONVENIENCE FOOD Beverage (room temp.) 250 mL per cup Canned Food (room temp.) (e.g. Spaghetti, Baked Beans) Canned Soup (room temp.) 250 mL per cup Meat Pie (refrigerated) Individual 180 g each Frozen Pasta Dinners (e.g.
GENERAL INFORMATION GLOSSARY OF TERMS DEFROSTING SPOON MEASURES 1 tablespoon = 20 mL 1 teaspoon = 5 mL 1 /2 teaspoon = 2.5 mL 1 /4 teaspoon = 1.25 mL Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results. Once frozen meat is thawed, it begins to lose its juices.
PULSES To soak: Place one cup of any variety of beans in a large dish, add 2 cups cold water and cover with a lid or plastic wrap. Place in microwave and cook for 5 minutes on HIGH. Then simmer for 30 minutes on MEDIUM LOW. They will then be ready to use. To cook: Rinse pulses. One cup of pulses to 4 cups of boiling water is required for a maximum of 45 minutes on HIGH. DRIED MUSHROOMS Place in a bowl with 2 cups of water and heat, slowly, 810 minutes on LOW.
HINTS • Always place the stems of vegetables – e.g. cauliflower, broccoli – toward the outside of the dish. The stems are tougher than the flower, so this will ensure even cooking. • Ice-cream containers were made for freezing food and are not suitable for use in a microwave oven. • Remember: When melting chocolate in the microwave oven, it holds its shape until stirred. Heat for 2-21/2 minutes per 100 g on MEDIUM. DO NOT COVER.
