OPERATION MANUAL with COOKBOOK R-959(SL)M-AA MICROWAVE OVEN with GRILL and CONVECTION 900W (IEC 60705) R-959(SL)M-AA_01_[FC-38].
OPERATION MANUAL This operation manual contains important information which you should read carefully before using your microwave oven. IMPORTANT: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that it operates with the door open. If you require any advice or assistance regarding your Sharp product, please visit our website: www.sharp.co.
CONTENTS YOUR OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 CONTROL PANEL: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 SAFETY: Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 - 6 Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
YOUR OVEN AND ACCESSORIES 9 OVEN: 1. Control panel 2. Shelf runners 3. Waveguide cover (DO NOT REMOVE) 4. Coupling 5. Oven cavity 6. Door seals and sealing surfaces 7. Door latches 8. Door opening handle 9. Grill heating element 10. Oven lamp 11. Ventilation openings 12. Outer cabinet 13. Power cord 10 1 2 8 7 6 5 4 3 11 13 ACCESSORIES: Check to make sure the following accessories are provided: 14. Turntable 15. Turntable support 16. Low rack 17. High rack 18.
CONTROL PANEL DIGITAL DISPLAY INDICATORS: 1. COOK 2. GRILL 3. CONVECTION 4. MICROWAVE 3 2 1 4 KEYS: 5. TIME 6. GRILL 7. COMBI. 8. EXPRESS COOK 9. EXPRESS DEFROST 10. AUTO COOK 11. LESS/MORE 12. AUTO MINUTE 13. START 14. STOP/CLEAR 15. KITCHEN TIMER 16. WEIGHT 17. CONV. (ºC) 18. MICRO. POWER 5 18 6 17 7 8 9 For use by vulnerable consumers: Response sounds of the start key and the stop key are different from the others. Three raised dots are on the start key and a raised dot is on the stop key.
IMPORTANT SAFETY INSTRUCTIONS IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE 1. This oven is designed for countertop or built-in use. Do not place the oven in a cabinet. Place or mount the oven so that the bottom of the oven is 85 cm or more above the floor. When the oven is to be built-in, the installation frame EBR-9910 licensed by SHARP must be used. This is available from your dealer.
IMPORTANT SAFETY INSTRUCTIONS 11. If the power supply cord of this appliance is damaged, it must be replaced by an authorised SHARP service agent in order to avoid a hazard. 12. WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode. 13. Microwave heating of beverages can result in delayed eruptive boiling, therefore care must be taken when handling the container. 14.
IMPORTANT SAFETY INSTRUCTIONS Oven Use: • The oven is for domestic food use only. • Never operate when empty, except as directed in the ‘Heating without food’ section on page 14. • Do not leave or store anything inside the oven when not in use. • Never attempt to use the oven with the door open. It is important not to force or tamper with the door safety latches. • Never operate the oven with any object caught in the door.
INSTALLATION 1. Remove all packing materials including the feature sticker (if applicable). The waveguide cover prevents food and grease from entering the waveguide area where it could cause damage. DO NOT REMOVE THE WAVEGUIDE COVER. ELECTRICAL CONNECTION. 4. Do not place the oven where heat, moisture or high humidity are generated, (for example, near or above a conventional oven) or near combustible materials (for example, curtains). Do not block or obstruct air vent openings.
HEATING CATEGORY The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven. Microwave output power i n Wa t t s ( b a s e d o n international (IEC 60705) standard). Letter representing the oven heating category. Microwave Symbol.
HOW YOUR OVEN WORKS Microwaves are energy waves, similar to those used for TV and radio signals. Microwaves will pass through certain materials, such as glass and plastic, to heat the food. (See ‘Suitable Cookware’ on page 32). Electrical energy is converted into microwave energy, which is directed into the oven cavity via a waveguide. To prevent food and grease entering the wave guide it is protected by the waveguide cover. Water, sugar and fat in food absorb microwaves which cause them to vibrate.
BEFORE OPERATION Your oven-has an energy save mode. 1. Plug in the oven. Nothing will appear on the display at this time. 2. 2. Open the door. The oven lamp will light while the door is open. The display will flash the message shown. 3. 3. Close the door. The display will show “ . 0”. NOTES: If you do not operate the oven for 3 minutes or more (e.g.
MICROWAVE POWER LEVELS Power Level Press the MICRO. POWER key Percentage HIGH x1 100% MEDIUM HIGH x2 70% MEDIUM x3 50% MEDIUM LOW (Defrost) x4 30% LOW (Defrost) x5 10% x6 0% • Your oven has 6 power levels, as shown opposite. • To change the power level for cooking, enter the cooking time and then press the MICRO. POWER key. Power level: The microwave power level is varied by the microwave energy switching on and off.
HOW TO OPERATE YOUR OVEN Opening and closing the door: To open the oven door, pull the door opening handle. Example: To cook for 2 minutes 30 seconds on 70% microwave power. Starting the oven: Press the START key. 1. Enter the cooking time by pressing the 1 MIN. key twice, then the 10 SEC. key three times. Stopping the oven: If you want to stop the oven during cooking, press the STOP/CLEAR key once or open the oven door. If you want to cancel the cooking programme, press the STOP/CLEAR key twice.
HOW TO OPERATE YOUR OVEN MANUAL DEFROSTING • Enter the defrosting time and use microwave power levels 10% or 30% to defrost (refer to page 11). • Stir or turn the food, where possible, 2 - 3 times during defrosting. • After defrosting, cover the food in foil and leave to stand until thoroughly defrosted. • Refer to the defrosting charts in the cookbook section, page 40 Example: To defrost for 10 minutes on 30% microwave power.
HEATING WITHOUT FOOD You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and not a sign that the oven is out of order. To avoid this problem, when first using the oven, heat the oven without food for 20 minutes on grill and then at convection 250ºC. 1. Enter the required heating time by pressing the 10 MIN. key twice. IMPORTANT: During operation, to allow smoke or smells to disperse open a window or switch the kitchen ventilation on.
GRILL COOKING The grill at the top of the oven cavity has one power setting only. The grill is assisted by the turntable which rotates simultaneously to ensure even browning. Use the racks for grilling small items of food such as bacon, gammon and teacakes, turn over halfway through grilling. Food can be placed either directly onto the racks, or into a flan dish/heat-resistant plate on the racks. Example: To grill for 20 minutes, using GRILL.
PREHEATING THE OVEN Example: To preheat the oven to 180ºC. Your oven can be preheated to a desired temperature prior to convection cooking. 1. Enter the temperature by pressing the CONV. (ºC) key 6 times. NOTES: • When the oven is preheating, the turntable should be in the oven. • W h e n t h e o ve n re a c h e s t h e d e s i re d temperature, the audible signal will sound and the temperature will be displayed in ºC.
CONVECTION COOKING Example: To cook for 20 minutes at 200ºC convection. The temperatures available in ºC are: 250ºC, 230ºC, 220ºC, 200ºC, 190ºC, 180ºC, 160ºC, 130ºC, 100ºC, 40ºC. 1. Enter the cooking time by pressing the 10 MIN. key twice. Convection cooking is ideal for cooking cakes, buns, biscuits, scones and for proving bread at 40˚C. x2 To achieve the best results when cooking by CONVECTION: • Use the lower shelf for one layer cooking unless food manufacturer’s instructions differ.
DUAL COOKING Dual Cook combines microwave power with convection or the grill. The combination of microwave power with convection or the grill reduces cooking time and provides a crisp, brown finish. Example for Microwave and Convection: To cook for 20 minutes using Dual Convection, 230ºC, 10% microwave power. 1. Enter the cooking time by pressing the 10 MIN. key twice There are two Dual Cook modes: 1. Dual Convection - Convection with microwave. 2. Dual Grill - Grill with microwave.
DUAL COOKING NOTES: • For DUAL GRILL it is not necessary to preheat the grill. • Use the high rack and low rack for Dual Cooking (refer to the cooking charts on pages 39 - 98 in the cookbook section.) • The square trays are not suitable for Dual Cooking. • Follow the recommended dual cooking times and procedures in the charts on pages 43 - 46 in the cookbook section. • When browning foods in a deep container, place on the turntable or low rack.
EXPRESS COOK / EXPRESS DEFROST EXPRESS COOK enables you to cook 3 popular menus from frozen or chilled. Please refer to the chart on page 21 EXPRESS DEFROST enables you to defrost 3 popular menus. Please refer to the chart on page 22. Follow the examples below for details on how to operate these functions. EXPRESS COOK Example: To cook 0.6kg of Roast Beef from frozen. EXPRESS DEFROST Example: To defrost 1.2kg of Chicken portions. 1. Press the ROAST BEEF/LAMB key once to select cooking from frozen. 1.
EXPRESS COOK / EXPRESS DEFROST MENU Roast Beef/Lamb WEIGHT RANGE 0.6kg - 1.8kg • Place meat in a flan dish on the low rack. • Turn meat over when the audible signal sounds. • After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes. NOTE: Select MORE for well done. It is not possible to use the LESS key for beef/lamb. 0.6kg - 1.8kg • Place meat in a flan dish on the low rack. • Turn meat over when the audible signal sounds.
EXPRESS COOK / EXPRESS DEFROST EXPRESS DEFROST CHART MENU WEIGHT RANGE COOKING PROCEDURE Chicken Portions 0.3kg - 1.2kg Approx. weight of turntable. each portion: leg portions = 300g breast with wing portions = 400g • Place portions, best side-up, in a flan dish on the turntable. • Turn portions over when the audible signal sounds. • Stand, wrapped in foil, for 15 - 30 minutes until thoroughly defrosted. Steaks/Chops 0.2kg - 1.2kg • Place steaks/chops in a flan dish on the turntable.
AUTOCOOK AUTOCOOK enables you to cook the foods listed on the control panel. Example: To cook 0.3kg of Oven Chips (AUTOCOOK 5). 1. Select the menu required by pressing the AUTOCOOK key 5 times. x5 For cooking instructions please refer to the charts on pages 24 - 25. 2. Enter the weight by pressing the WEIGHT UP key 3 times. Press the AUTOCOOK key until the number corresponding to the food listed on the control panel, appears in the display.
AUTOCOOK AUTOCOOK CHART MENU WEIGHT RANGE COOKING PROCEDURE AUTOCOOK 1 Chilled Ready Meals Stirrable: e.g. Spaghetti bolognese, Beef stew Non-stirrable: e.g. Lasagne, Cottage pie 0.30kg - 0.80kg AUTOCOOK 2 Frozen Ready Meals Stirrable: e.g. Spaghetti bolognese, Beef stew Non-stirrable: e.g. Lasagne, Cottage pie 0.30kg - 0.80kg AUTOCOOK 3 Crispy Crumb Foods Chilled & Frozen e.g. Fish fingers, Chicken nuggets, Chicken escalopes 0.1kg - 0.4kg • Place the food in a flan dish on the high rack.
AUTOCOOK AUTOCOOK CHART MENU WEIGHT RANGE COOKING INSTRUCTIONS AUTOCOOK 7 Rice/Pasta 0.1kg - 0.3kg • • • • • • Place rice/pasta in an appropriate sized bowl. Add 300ml (1/2 pint) of boiling water per 100g rice/pasta. Do not cover. Place in the centre of the turntable. Stir when the audible signal sounds. After cooking, stir and stand for 2 minutes before draining and rinsing in boiling water. AUTOCOOK 8 Cake 0.8kg - 1.4kg • Carefully follow the chosen recipe in the cookbook section.
CONVENIENT FUNCTIONS 4. Select Grill by pressing the GRILL key once. 1. SEQUENCE COOKING This function allows you to cook using up to 4 different stages which can include Microwave, Grill, Convection or Dual Cooking. Once programmed there is no need to interfere with the cooking operation as the oven will automatically move onto the next stage. Example: To cook for: 5 minutes on 70% microwave power 6 minutes on Grill 3 minutes on Dual-1, 200ºC, 30% microwave power x1 STAGE 3 5.
CONVENIENT FUNCTIONS 3. LESS AND MORE The LESS ( ▼ ) and MORE ( ▲ ) keys enable you to: • Cook/defrost food for less or more time than the automatic programmes. • Decrease or increase cooking/defrosting time whilst the oven is in use (manual cooking only). TO USE WITH AUTOMATIC PROGRAMMES: NOTES: • If you select MORE the display will show, ( ▲ ). If you select LESS, the display will show, ( ▼ ). • Some menus cannot use the LESS function.
CONVENIENT FUNCTIONS TO USE WITH MANUAL COOKING: 3. Press the START key once to start cooking. Example: To cook for 10 minutes on 50% microwave power and then decrease the cooking time by 2 minutes. x1 1. Enter the cooking time by pressing the 10 MIN. key once. 4. Reduce the cooking time by pressing the LESS key twice. x1 x2 2. Input the power level by pressing the MICRO. POWER key 3 times. The cooking time is reduced by 2 minutes and continues to count down.
CONVENIENT FUNCTIONS Example: To set the timer for 5 minutes. 1. Open and Close the door to activate the KITCHEN TIMER function. 4. KITCHEN TIMER Use the KITCHEN TIMER as a minute timer or to monitor the standing time for cooked/defrosted food. 2. Press the KITCHEN TIMER key once. NOTES: • You can enter any time up to 99 minutes, 90 seconds. • To cancel the KITCHEN TIMER simply press the STOP/CLEAR key and the display will return to “.0”. x1 3. Enter the desired time by pressing the 1 MIN. key 5 times.
MICROWAVE COOKING ADVICE Microwaves cook food faster than conventional cooking. It is therefore essential that certain techniques are followed to ensure good results. Many of the following techniques are similar to those used in conventional cooking. COOKING ADVICE NOTES: • Always attend the oven when in use. • Ensure that the utensils are suitable for use in a microwave oven. (See “Suitable Cookware” on page 32).
MICROWAVE COOKING ADVICE Food Characteristics Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should be taken as overheating can lead to fire. Bones in food conduct heat, making the food cook more quickly. Care must be taken so that the food is cooked evenly. Density Food density will affect the amount of cooking time needed. Light porous foods, such as cakes or bread, cook more quickly than heavy, dense foods, such as roasts and casseroles.
SUITABLE COOKWARE To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware. Cookware Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook. A variety of cookware can be used as listed below.
DEFROSTING ADVICE Defrosting food using your microwave oven is the quickest method of all. It is a simple proccess but the following instructions are essential to ensure the food is thoroughly defrosted. Rearrange Foods that are placed towards the outside of the dish will defrost quicker than foods in the centre. It is therefore essential that the food is rearranged up to 4 times during defrosting. Move closely packed pieces from the outside to the centre and rearrange overlapping areas.
REHEATING ADVICE For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated before serving. Plated meals Remove any poultry or meat portions, reheat these separately, see below. Place smaller items of food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on 50%, stir/rearrange halfway through reheating. NOTE: Ensure the food is thoroughly reheated before serving.
CLEANING & MAINTENANCE This may prevent the door from closing correctly and may cause a leakage of microwaves (follow the cleaning instructions). • Ensure the accessories are cleaned after every use with a mild washing-up liquid solution and dried. This will prevent the build-up of grease and food debris. The accessories are dishwasher safe. • Keep the waveguide cover and accessories clean at all times.
TROUBLESHOOTING If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple. Follow this simple check below: Place half a cup of water on the turntable and close the door. Programme the oven to cook for 1 minute using 100% microwave power. 1. Does the oven lamp come on when it is cooking? 2. Does the turntable rotate? 3.
TROUBLESHOOTING TROUBLESHOOTING CHART QUERY ANSWER Draught circulates around the door. When the oven is working, air circulates within the cavity. The door does not form an airtight seal so air may escape from the door. Condensation forms in the oven, and may drip from the door. The oven cavity will normally be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface. The amount of steam produced depends on the water content of the food being cooked.
TO REPLACE THE MAINS PLUG The wires in the mains cable are colour coded as shown: Green and yellow stripes = EARTH Blue = NEUTRAL Brown = LIVE Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug. Like most appliances in your home, your oven must be connected to a single phase 230-240V, 50Hz alternating current supply.
COOKBOOK CONTENTS INTRODUCTION & CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 DEFROSTING CHART Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 COOKING CHART Fresh &Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . .
DEFROSTING CHART DEFROST TIME POWER LEVEL ▼ METHOD ● STANDING TIME 19 - 20 Minutes per 450g 10% Place in a flan dish. Turn over 4 - 5 times during defrosting. Shield. 60 - 90 Minutes Minced Meat 6 - 7 Minutes per 450g 30% Place on a plate. Turn over 3 - 4 times, removing defrosted mince each time. 15 - 20 Minutes Steak & Chops 2cm thick 8 - 9 Minutes per 450g 30% Place in a flan dish. Turn 2 - 3 times, separate during defrosting. Shield.
COOKING CHART FOOD COOKING POWER TIME LEVEL METHOD STANDING TIME Aubergines & Broccoli (fresh) 4 - 5 Minutes per 225g 100% Slice. Add 30ml (2 tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes Green Beans and Sprouts (fresh) 5 - 6 Minutes per 225g 100% Add 30ml (2 tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes Cabbage, Carrots, Cauliflower, Celery (fresh) 4 - 5 Minutes per 225g 100% Slice or break into florets. Add 30ml (2 tbsp) water. Cover.
COOKING CHART FOOD ❇ COOKING POWER LEVEL TIME METHOD ● STANDING TIME Scrambled Eggs 15g butter 2 eggs (medium) 30ml (2 tbsp) milk salt & pepper 100% 1 Melt the butter in a bowl on 100% for 30 seconds. 2 Add the eggs, milk and seasoning and mix well. 3 Cook on 100% for 1½ - 2 minutes, stirring every 30 seconds. 30 Seconds Thick Fish Fillets (1½ inches) (Chilled) 10 - 12 Minutes per 450g 70% Place in a single layer in a flan dish. Cover and cook.
COOKING CHART FOOD COOKING TIME POWER LEVEL BEANS & PULSES Black-eyed Beans/ Butter Beans METHOD Pre-soak all beans and pulses overnight, except lentils. Add 750ml (1½ pints) boiling water to beans. Do not cover. Stir 3 times during cooking. STANDING TIME 30 Minutes per 225g 50% 5 Minutes Chick Peas 50 Minutes per 225g 50% Add 750ml (1½ pints) boiling water to beans. Do not cover. Stir 3 times during cooking.
DUAL CONVECTION COOKING CHART FOOD COOKING TIME METHOD COOKING MODE Meat Pie (uncooked, frozen) 25 Minutes for a 450g pie 30 Minutes for a 550g pie 35 Minutes for a 650g pie Sausage Rolls (uncooked, frozen) 20 Minutes for 8 (approx. 50g each) Baked Potatoes 30 Minutes for 4 potatoes (250g each) Preheat oven to 250°C. Preheat 250ºC Pierce each potato in several places. Stage 1: Place on the turntable. No standing time is required. DUAL CONV. Use Sequence cooking.
DUAL GRILL COOKING CHART FOOD COOKING TIME METHOD COOKING MODE Oven Chips (thin & standard) (frozen) 12 - 13 Minutes for 200g 14 - 15 Minutes for 300g Place in a flan dish on the high rack. Turn over ¾ of the way through cooking. No standing time is required. DUAL GRILL, 30% Oven Chips (thick) (frozen) 16 - 17 Minutes for 300g 18 - 19 Minutes for 400g Place in a flan dish on the high rack. Turn over ¾ of the way through cooking. No standing time is required.
DUAL GRILL COOKING CHART FOOD COOKING TIME METHOD COOKING MODE Crispy Crumb Foods (chilled) 8 - 9 Minutes for 100g 10 - 11 Minutes for 200g 12 - 13 Minutes for 300g 14 - 15 Minutes for 400g Place in a flan dish on the high rack. Turn over after 6 minutes. Place in a flan dish on the high rack. Turn over after 7 minutes. Place in a flan dish on the high rack. Turn over after 8 minutes. Place in a flan dish on the high rack. Turn over after 10 minutes.
REHEATING CHART FOOD COOKING TIME METHOD COOKING MODE 5 - 6 Minutes for 425g Remove from the can. Place in a dish, cover. Stir halfway through cooking. Stand for 2 minutes after cooking. MICROWAVE 100% 30 - 40 seconds for a 125g slice Place in a flan dish. Do not exceed cooking time advised by food manufacturer. Stand for 30 seconds after cooking. MICROWAVE 70% 50 Sec. - 1 Min. for a 175g pudding Place in a flan dish. Do not exceed cooking time advised by food manufacturer.
RECIPES WHEN USING SQUARE TRAYS Total Cooking Time: 60-67 minutes Utensils: Bowl with lid (3l capacity) Square tray greaseproof paper Ingredients - for the dough 375g Flour 30g Yeast 1 Egg 125ml Milk 1/2 tsp Salt 75g Butter Ingredients - for the topping 650-700g Onions 100g Streaky bacon 30g Butter Cheyenne pepper 3 Eggs 200g Soured cream 1/2 tsp Salt Total Cooking Time: 27-33 minutes Utensils: Bowl with lid (3l capacity) Square tray greaseproof paper Ingredients - for the dough 150g Wholemeal flour 120g R
RECIPES WHEN USING SQUARE TRAYS PIZZA Total Cooking Time: 39-42 minutes Utensils: Square tray greaseproof paper Ingredients - for the dough 230g Flour 20g Yeast 1 tsp Sugar Salt 4 tsps Oil 135ml Lukewarm water Ingredients - for the topping 250g Tinned tomatoes, mashed Basil, Oregano, Thyme, Salt, Pepper 250g Topping as desired e.g. Pepper, Salami, Mushrooms etc. 100g Grated cheese 1. Dissolve the yeast in lukewarm water. 2. Place the flour in a bowl and make a well in the centre.
RECIPES WHEN USING SQUARE TRAYS Total Cooking time: 44-49 minutes Utensils: Bowl with lid (3l capacity) Rectangular gratin dish (35x29 cm) Square tray Ingredients 600g Tinned tomatoes 100g Onion, finely chopped 100g Ham, finely cubed 1 Clove of garlic, crushed 500g Minced meat (beef) 4 tbsp Mashed tomato Salt, Pepper Oregano, Thyme, Basil 450g Cream (crème fraîche) 300ml Milk 100g Grated Parmesan cheese 3 tsp Mixed chopped herbs 2 tsp Olive oil Salt, Pepper, Nutmeg 1 tsp Vegetable oil to grease gratin dish
RECIPES WHEN USING SQUARE TRAYS ROQUEFORT Total Cooking time: 18-20 minutes Utensils: Square tray Ingredients 9 Slices of bread for toasting butter 9 Slices of cooked ham 9 Half pears (tinned) 9 tsp Cranberry jam 200g Roquefort cheese TOAST Preheat the oven to 220°C. Toast the bread and spread with butter. Place one slice of ham on each slice of bread. Slice the pears and place them partly overlapping on the ham. Put 1 tsp cranberry jam on each toast. 5.
RECIPES Serves 4 45ml (3 tbsp) olive oil 75g onion, chopped 1 clove garlic, crushed (see tip, page 67) 1 medium carrot, chopped 1 stick celery, chopped 100g dried red lentils 2.5ml (1/2 tsp) dried thyme (see tip, page 63) 2.5ml (1/2 tsp) dried marjoram (see tip, page 63) 175g canned, chopped tomatoes 900ml (11/2 pints) hot vegetable stock salt and pepper to taste Serves 4 125g onion, chopped 225g mushroom, sliced 25g butter 25g plain flour 300ml (1/2 pint) milk 450ml (3/4 pint) hot vegetable stock 2.
RECIPES AVOCADO AU GRATIN Serves 2 or 4 50g margarine 50g fresh brown breadcrumbs 50g cooked ham, finely chopped 90ml (6 tbsp) double cream salt and pepper to taste 5ml (1 tsp) fresh parsley, chopped 2 large ripe avocados 15ml (1 tbsp) lemon juice (see tip, page 88) 50g cheese, grated fresh parsley spring to garnish 1 Place the margarine in a bowl and heat on 100% for 30 seconds. Stir in the breadcrumbs and ham, add enough cream to bind the mixture.
RECIPES Serves 4 2 medium aubergines salt 25g margarine 125g onion, chopped 15ml (1 tbsp) tomato purée 2.5ml (1/2 tsp) dried oregano (see tip, page 63) 200g canned tuna, drained 50g fresh breadcrumbs 50g cheddar cheese, grated TUNA STUFFED AUBERGINES 1 Cut the aubergines in half lengthways and score the flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well. 2 Place the aubergine halves, cut side down, in a 25cm (10”) flan dish. Cover and cook on 70% for 7 - 8 minutes until soft.
RECIPES Serves 4 225g bulgar wheat or cous cous 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 225g onion, chopped 50g celery, chopped 225g courgette, chopped 300ml (1/2 pint) hot fish stock 100g cabbage, shredded 100g dwarf green beans 16 cherry tomatoes 450g hoki or cod fillets, in small chunks 5ml (1 tsp) ground coriander salt and pepper to taste 30ml (2 tbsp) olive oil 30ml (2 tbsp) fresh mint, chopped juice & grated rind of 1 lemon (see tip, page 88) Make 6 chunks 2 cod loins (approx.
RECIPES Serves 4 5ml (1 tsp) green peppercorns, crushed 15ml (1 tbsp) fresh tarragon 2.5ml (1/2 tsp) salt 4 fresh tuna steaks (approx. 250g each) juice & grated rind of 2 medium oranges (see tip, page 88) olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water GRILLED TUNA STEAK WITH ORANGE 1 Mix peppercorns, tarragon and salt. Rub evenly onto the steaks and arrange in a flan dish, add orange juice and rind. Sprinkle generously with oil. Marinade in fridge for 30 minutes - 1 hour.
RECIPES Serves 4 4 swordfish steaks (approx.
RECIPES BEEF CASSEROLE Serves 4 60ml (4 tbsp) plain flour salt and pepper 5ml (1 tsp) mixed herbs 500g braising steak, sliced thinly 75g streaky bacon rashers, chopped 25g margarine 225g carrot, sliced 225g courgette, sliced 100g baby onion (whole) 225g potato, par-boiled and chopped 300ml (1/2 pint) hot beef stock 300ml (1/2 pint) red wine 30ml (2 tbsp) cornflour blended with water 1 Mix together the flour, salt, pepper and herbs, toss the beef and bacon in the seasoned flour until well coated.
RECIPES STEAK KEBABS Serves 4 75g soy sauce 150g red wine 1 clove garlic, crushed (see tip, page 67) 675g lean steak, cut into 1” cubes 2 large green peppers, seeded and cut into chunks 4 medium tomatoes, cut into quarters 16 fresh pineapple chunks Serves 4 - 6 125g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 450g lean minced beef 100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomatoes 150ml (1/4 pint) hot beef stock 15ml (1 tbsp) cornflour blended with 15ml (1 tbsp) w
RECIPES BACON & STILTON PIE Serves 6 225g self raising flour pinch of salt 100g shredded suet 150ml (1/4 pint) water 15ml (1 tbsp) olive oil 75g onion, chopped 150g back bacon, diced 225g leek, thinly sliced 150g stilton, crumbled 90ml (6 tbsp) single cream seasoning 1 egg yolk, beaten egg white to glaze Serves 4 - 6 5ml (1 tsp) each of fresh oregano, tarragon and thyme, chopped 2 bay leaves 2 cloves garlic, roughly chopped (see tip, page 67) 7.
RECIPES Serves 4 - 6 45ml (3 tbsp) sesame oil 15ml (1 tbsp) garlic puree 900g beef joint, thinly sliced 150ml (1/4 pint) oyster sauce 150ml (1/4 pint) hot beef stock 175g red onion, sliced 200g carrot, thinly sliced 200g mangetout, whole 1 red pepper, cut into chunks 200g baby sweetcorn, cut in half Serves 4 - 6 1.
RECIPES Serves 4 - 6 225g onion, sliced 100g balti curry paste 30ml (2 tbsp) plain flour 300ml (1/2 pint) hot lamb stock 900g lamb, cubed 300g courgette, cut into cubes 300g canned chickpeas, drained LAMB BALTI 1 Place the onions and paste into a 3.5 litre (approx. 6 pint) casserole dish, mix well. 2 Place on the turntable and cook on 100% for 3 minutes. 3 Mix in the flour, then gradually add the stock, then the lamb.
RECIPES Serves 4 MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice (see tip, page 88) 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see tip, page 67) tabasco sauce to taste 450g chicken fillets, cubed 4 wooden skewers CHICKEN SATAY 1 Place all the marinade ingredients in a large bowl, mix well. Stir in the chicken, refrigerate for 2 hours to marinate. 2 Thread the chicken onto skewers leaving no wood exposed. Place in a large flan dish on the high rack.
RECIPES STICKY MUSTARD DRUMSTICKS Serves 4 90ml (6 tbsp) wholegrain mustard 45ml (3 tbsp) dijon mustard 45ml (3 tbsp) clear honey (see tip, page 94) 12 chicken drumsticks (approx. 125g each) 1 In a medium bowl, combine the mustards and honey. Add the drumsticks and stir to coat. Cover the dish and leave to marinate in the refrigerator for 2 - 4 hours or overnight. 2 Turn the drumsticks in the marinade to coat them evenly before placing in a 25cm (10”) flan dish.
RECIPES Serves 4 225g mushroom, sliced 125g onion, chopped 1 clove garlic, crushed (see tip, page 67) 60ml (4 tbsp) tomato purée 300ml (1/2 pint) red wine 5ml (1 tsp) dried oregano (see tip, page 63) 5ml (1 tsp) dried parsley (see tip, page 63) salt and pepper to taste 4 chicken portions Serves 4 175g golden breadcrumbs 10ml (2 tsp) paprika salt and pepper 30ml (2 tbsp) parmesan cheese, grated 1 egg (medium) 30ml (2 tbsp) milk 4 chicken fillets (approx.
RECIPES Serves 6 900g chicken, cut into large pieces 175g natural yoghurt 2 cloves garlic, crushed (see tip, page 67) 50g creamed coconut 10ml (2 tsp) turmeric 25g margarine 125g onion, sliced 5cm (2") piece fresh ginger, grated 5ml (1 tsp) chilli powder 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin 5ml (1 tsp) cinnamon salt and pepper to taste 10ml (2 tsp) cornflour 150ml (1/4 pint) single cream 25g roasted cashew nuts Serves 4 100g yellow pepper, sliced 125g onion, finely chopped 2 rashers bacon, chopped
RECIPES Serves 4 - 6 100g parmesan cheese, grated 1 egg (medium), beaten 6 chicken breast fillets (approx. 200g each) 25g plain flour 400g canned chopped tomatoes 1 clove garlic, crushed (see tip below) 10ml (2 tsp) fresh oregano, chopped 300ml (1/2 pint) hot chicken stock salt and pepper to taste 50g cheddar or parmesan cheese, grated CHICKEN PARMESAN BAKE 1 Place the parmesan cheese in a flan dish. 2 Pour the egg into a second flan dish.
RECIPES SPINACH GRATIN Serves 4 75g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 300g creamed spinach 75g celery, sliced 75g yellow pepper, sliced 125g courgette, sliced 400g canned, chopped tomatoes 5ml (1/2 tsp) dried basil (see tip, page 63) 5ml (1/2 tsp) english mustard powder salt and pepper to taste 600g par-boiled potato, sliced 125g double gloucester cheese, grated 3 eggs (medium) 150ml (1/4 pint) single cream 1 Mix all the ingredients together in a large bowl except for the potatoes,
RECIPES Serves 4 - 6 175g carrot, sliced 225g leek, sliced 100g celery, sliced 75g onion, chopped 3 cloves garlic, crushed (see tip, page 67) 225g dried red lentils 200g canned chickpeas, drained 200g canned flageolet beans, drained 400g canned chopped tomatoes 600ml (1 pint) hot vegetable stock 600g par-boiled potato, sliced 125g mature cheddar cheese, grated Serves 4 3 medium courgettes, cut in 2.5cm (1") chunks 1 red pepper, cut in 2.5cm (1") pieces 1 yellow pepper, cut in 2.
RECIPES Serves 4 - 6 15ml (1 tbsp) vegetable oil 10ml (2 tsp) mustard seeds 10ml (2 tsp) sesame seeds 200g white basmati rice 5ml (1 tsp) chilli powder 5ml (1 tsp) turmeric 5ml (1 tsp) ground coriander 5ml (1 tsp) garam masala 30ml (2 tbsp) water 400g cauliflower, cut into small florets 225g quorn mince 1/2 a red pepper, seeded and cut into strips 1/2 a green pepper, seeded and cut into strips 400g canned chopped tomatoes 600ml (1 pint) boiling water 150g natural yoghurt CAULIFLOWER BIRYANI WITH QUORN 1 Pl
RECIPES Serves 4 - 6 30ml (2 tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 75g tomato purée 225g carrot, chopped 1 red and 1 green pepper, seeded and sliced 150g baby sweetcorn, chopped 4 sticks celery, sliced 225g courgette, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder 2.
RECIPES BEAN CASSEROLE Serves 4 - 6 30ml (2 tbsp) olive oil 450g aubergine, cut in 2.5cm (1") cubes 225g leek, sliced 2 cloves garlic, crushed (see tip, page 67) 100g celery, sliced 3x 400g cans, chopped tomatoes 450g canned, mixed beans 3 vegetable stock cubes 5ml (1 tsp) basil 100g fresh baby sweetcorn, halved salt and pepper to taste 1 Place the oil, aubergine, leeks, garlic and celery in a 3 litre (5 pint) casserole dish, mix well. Heat on 100% for 5 - 6 minutes, stir after 3 minutes.
RECIPES PUSSY CAT PIZZA Serves 4 2 x 150g ready made pizza bases (approx 9”) TOPPING: 60ml (4 tbsp) tomato relish 8 cherry tomatoes, sliced 175g mozzarella cheese, grated 2 salami snack sausages, sliced 1/2 green pepper, thinly sliced Ideal for childrens' parties. 1 Cut out a cat face template approx. 10cm (4") in diameter with triangular ears. 2 Use the template to cut out 4 cat faces, 2 from each base. Place the 4 faces in two 25cm (10”) flan dishes. 3 Spread tomato relish over the surface of each face.
RECIPES Serves 4 - 6 300g shortcrust pastry 45ml (3 tbsp) barbecue sauce 100g mushroom, sliced 125g onion, finely chopped 300g cooked chicken, chopped 4 eggs (medium) 300ml (1/2 pint) milk salt and pepper to taste CHICKEN & MUSHROOM QUICHE 1 Line a greased 25cm (10”) flan dish with pastry, spread the barbecue sauce over the pastry base. 2 Place the mushroom and onion in a bowl, cook on 100% for 2 minutes. Drain to remove excess liquid. Stir in the chicken to mix well.
RECIPES SPANISH OMELETTE Serves 4 - 6 15ml (1 tbsp) olive oil 6 spring onions, sliced 1 small red pepper, seeded and sliced 1 small green pepper, seeded and sliced 175g potato, cooked and sliced 5 eggs (medium), beaten salt and pepper to taste 75g cheddar cheese, grated 15ml (1 tbsp) fresh parsley, chopped Serves 4 2 baking potatoes (approx.
RECIPES Serves 4 1 x 150g ready made pizza base (approx. 9”) 50g barbecue sauce 100g mozzarella cheese, grated 100g cooked chicken, chopped 100g pineapple chunks 50g green pepper, sliced 50g red onion, sliced HAWAIIAN BARBECUE PIZZA 1 Preheat the oven to CONVECTION 250ºC. 2 Place the pizza base in a 25cm (10”) flan dish. Spread the barbecue sauce over the base and sprinkle with half the cheese. 3 Arrange the chicken, pineapple, pepper and onion on top then sprinkle with the remaining cheese.
RECIPES BLUE CHEESE PASTA Serves 4 225g dried pasta, e.g.
RECIPES Serves 4 225g aubergine, cubed 225g canned tuna, drained 15ml (1 tbsp) olive oil 5ml (1 tsp) basil 225g fresh spinach fusilli (pasta twists) 600ml (1 pint) boiling water 300ml (1/2 pint) cheese sauce (see page 96) 100g cheddar cheese, grated Serves 4 - 6 225g chorizo sausage, thickly sliced 250g cooked chicken, cubed 225g onion, thickly sliced 225g dried white, long grain rice 30ml (2 tbsp) vegetable oil 900ml (11/2 pint) hot vegetable stock 400g canned, chopped tomatoes 5ml (1 tsp) cayenne pepper
RECIPES BEEF RISOTTO Serves 4 30ml (2 tbsp) olive oil 125g onion, finely chopped 1 stick celery, finely sliced 1 green pepper, seeded and sliced 1 red pepper, seeded and sliced 225g beef fillet, thinly sliced into 5cm (2") strips 2.
RECIPES PARMESAN POTATOES Serves 4 - 6 900g red skinned potato, unpeeled & washed 150g red onion, coarsely chopped 50g vegetable oil 30ml (2 tbsp) fresh rosemary, chopped 4 cloves garlic, finely chopped (see tip, page 67) salt & pepper to taste 50g parmesan cheese freshly grated or shredded 1 Preheat the oven to CONVECTION 250ºC. 2 Cut the potato into approx. 3cm pieces. Put the potato, onion, oil, rosemary, garlic, salt and pepper in a large bowl and stir to coat.
RECIPES Serves 4 - 6 450g potato, grated 125g cheddar cheese, grated 75g fresh wholemeal breadcrumbs 150g courgette, sliced 100g carrot, grated 100g celery, sliced 2 eggs (medium), beaten 150ml (1/4 pint) milk 100g courgette, sliced 75g cheddar cheese, grated to sprinkle VEGETABLE LAYERED LOAF 1 Combine the potato, cheese and breadcrumbs in a bowl. (Ensure all of the water is squeezed out of the grated potato.) 2 Line the base of a greased 1.5 litre loaf dish with half of the potato mixture.
RECIPES Serves 6 - 8 45ml (3 tbsp) vegetable oil 450g carrot, sliced 450g swede, diced 350g celery, sliced 225g onion, sliced 100g parsnip, sliced 100g leek, sliced 150g pearl barley 100g butternut squash 100g turnip 1200ml (2 pints) hot vegetable stock DUMPLINGS: 150g self raising flour 5ml (1 tsp) mustard powder 35g margarine 30ml (2 tbsp) parmesan cheese, grated 30ml (2 tbsp) parsley, chopped 75ml (3 fl.oz) milk VEGETABLE CASSEROLE & DUMPLINGS 1 Place the oil, carrot, swede, celery and onion in a 3.
RECIPES Microwave Tip: Softening avocados Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute. Allow to cool before peeling.
RECIPES Serves 4 1500ml (21/2 pints) milk 200g pudding rice 75g caster sugar 50g margarine 5ml (1 tsp) ground nutmeg (optional) Serves 6 - 8 BASE: 300g plain flour 100g caster sugar 150g margarine 1 egg (medium), beaten 15ml (1 tbsp) milk FILLING: 900ml (11/2 pints) milk 175g caster sugar 8 eggs (medium) 10ml (2 tsp) nutmeg, grated Serves 4 - 6 225g self raising flour 100g shredded suet 150ml (1/4 pint) hot water 175g strawberry jam 1 egg, beaten to glaze RICE PUDDING 1 Place the milk in a 2.
RECIPES COFFEE & CHOCOLATE TORTE Serves 6 - 8 50g margarine 150g brown sugar 15ml (1 tbsp) instant coffee powder 3 eggs (medium) 300g milk chocolate, broken in pieces 25g plain flour 100g chopped pecan nuts 225g shortcrust pastry 7.
RECIPES Microwave Tip: Softening ice-cream Place a 1 litre (13/4 pint) tub of frozen ice-cream on the turntable (lid removed). Heat on 50% for 11/2 - 2 minutes. Microwave Tip: Making 300ml (1/2 pint) custard Combine 15ml (1 tbsp) custard powder, 15ml (1 tbsp) sugar and 300ml (1/2 pint) milk. Cook on 100% for 3 - 4 minutes, stir every minute until thick.
RECIPES PEAR & PRALINE PIE Serves 6 - 8 500g shortcrust pastry FILLING: 100g caster sugar 50g plain flour 5ml (1 tsp) ground cinnamon 900g canned pear, sliced 15ml (1 tbsp) margarine TOPPING: 100g margarine 150g brown sugar 5ml (1 tsp) ground cinnamon 45ml (3 tbsp) single cream 100g pecan nuts 1 Roll out 300g of pastry large enough to line the base of a greased 25cm (10”) flan dish. Roll out 200g of pastry large enough to make a lid. 2 Preheat the oven to CONVECTION 230ºC.
RECIPES BROWNIE PIZZA Serves 12 BASE: 175g margarine 175g caster sugar 5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour 50g cocoa powder 2.
RECIPES MOIST CARROT CAKE Serves 8 - 12 (1.1kg) 150ml (1/4 pint) sunflower oil 225g soft brown sugar 3 eggs (medium), beaten 225g self raising flour 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 300g carrot, grated 125g walnut, roughly chopped ICING: 225g cream cheese (see tip below) grated rind of 1 lemon 5ml (1 tsp) lemon juice (see tip, page 88) 30ml (2 tbsp) icing sugar 25g walnuts, finely chopped to sprinkle CARROT & COURGETTE CAKE: 1 Combine the oil, sugar and eggs.
RECIPES PEANUT BUTTER SQUARES Makes 16 squares 150g smooth peanut butter 100g margarine 250g clear honey (see tip, page 94) 2 eggs (medium) 100g dried fig, chopped 75g digestive biscuit, broken into pieces 50g wholemeal self raising flour 1 In a medium sized bowl combine all the ingredients in the order given. 2 Preheat the oven to CONVECTION 180ºC. 3 Spread the mixture into a greased and lined 23cm (9”) square baking tin. 4 Place on the low rack and cook on DUAL CONVECTION, 180ºC, 10% for 20 minutes.
RECIPES Serves 8 (800g) 100g margarine 100g caster sugar 3 eggs (medium), beaten 100g plain flour 75g ground almond 175g mixed dried fruit DECORATE: 50g marzipan (see tip below) 25g glacé cherry, halved 25g walnut halves Microwave Tip: Softening hard marzipan Remove marzipan from packaging, place on turntable and heat on 100% for 30 seconds. LATTICE CAKE 1 Cream the margarine and sugar until light and fluffy, beat in the eggs. Fold in the flour, ground almond and fruit until well combined.
RECIPES Makes 9 squares 125g margarine 50g set honey 50g soft brown sugar 1 egg (medium) grated rind and juice of 1 lemon (see tip, page 88) 175g self raising flour 30ml (2 tbsp) milk TOPPING: 15ml (1 tbsp) lemon juice (see tip, page 88) 15ml (1 tbsp) clear honey (see tip, page 94) demerara sugar to sprinkle Serves 8 175g margarine 175g caster sugar 3 eggs (medium) 175g self raising flour grated rind of 1 orange 50g plain or milk chocolate, broken into pieces HONEY & LEMON SQUARES 1 Grease and line the ba
RECIPES BELGIAN BISCUIT CAKE Serves 8 100g margarine 200g plain chocolate, broken into pieces 30ml (2 tbsp) golden syrup 300g digestive biscuit, crushed 75g mixed glace fruit, chopped Makes 10 pieces 175g margarine 100g demerera sugar 175g golden syrup 275g jumbo oats 1 Place the margarine, chocolate and syrup in a medium bowl and heat on 50% for 2 - 3 minutes, stirring every minute, until just melted. 2 Add the crushed biscuit and fruit, mix well.
RECIPES Serves 8 - 12 (1.3kg) 340g margarine 340g caster sugar 7.5ml (11/2 tsp) vanilla essence 6 eggs (medium), beaten 150g plain flour 75g cocoa powder 2.5ml (1/2 tsp) baking powder 100g walnut, roughly chopped CHOCOLATE BROWNIES 1 Combine the margarine, sugar, vanilla essence and eggs together until smooth. 2 Stir in the remaining ingredients. 3 Grease and line the base of a deep, square 20cm ( 8") dish with greaseproof paper, spoon in the brownie mixture and smooth the surface.
RECIPES POTATO BREAD Serves 4 275g potato, cooked and mashed 275g self raising flour 100g mature cheddar cheese, grated 5ml (1 tsp) salt 5ml (1 tsp) mixed dried herbs (see tip, page 63) 2 cloves garlic, crushed (see tip, page 67) 10ml (2 tsp) whole grain mustard 1 egg (medium), beaten 75ml (5 tbsp) milk 1 egg (medium), beaten to glaze 5ml (1 tsp) fresh parsley, chopped to sprinkle 1 Place the potato, flour, cheese, salt, herbs, garlic and mustard in a large bowl, mix well.
RECIPES WHITE SAUCE Makes 300ml (1/2 pint) 25g margarine 25g plain flour 300ml (1/2 pint) milk salt and pepper to taste 1 Place the margarine in a bowl, heat on 100% for 40 seconds until melted. 2 Stir in the flour, mix well for approx. 30 seconds and gradually whisk in the milk. 3 Cook on 100% for 4 minutes, stir twice during cooking. Season with salt and pepper. CHEESE SAUCE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2. Serve with vegetables or fish.
RECIPES SWEET & SOUR SAUCE Makes 600ml (1 pint) 125g onion, finely chopped 1 green pepper, finely chopped 2 cloves garlic, crushed (see tip, page 67) 30g margarine 30g plain flour 30ml (2 tbsp) white wine vinegar 30ml (2 tbsp) soy sauce 300ml (1/2 pint) hot chicken stock 50g soft dark brown sugar 1 Place the onion, green pepper, garlic and margarine in a bowl, mix well. Cook on 100% for 2 minutes. 2 Stir in the flour, gradually add the vinegar, soy sauce, stock and sugar.
RECIPES Makes 150ml (1/4 pint) 50g plain or milk chocolate 30ml (2 tbsp) water 90ml (6 tbsp) evaporated milk 5ml (1 tsp) cornflour 5ml (1 tsp) caster sugar 5ml (1 tsp) vanilla essence CHOCOLATE SAUCE 1 Heat chocolate and water on 100% for 1 minute, stir after 30 seconds. Stir vigorously until melted. 2 Add evaporated milk, cornflour and sugar. Heat on 100% for 1 - 2 minutes, mix well. Finally, stir in the vanilla essence. Serve hot or cold with ice-cream, chocolate sponge.
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SPECIFICATIONS AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Single phase 230-240V, 50Hz Power Consumption: Microwave. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Microwave/Grill . . . . . . . . . . . . . . . . . . . . . . . . . .
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