r-390h operation-manual cookbook gb - sharp.eu · cookbook. a39199, sm-seartec r390h(s) o_m...

A39199, SM-SEARTEC R390H(S) O_M

MODEL R-390H(S) MMICROWAVE OVEN

A N DOPERATION MANUAL

COOKBOOK


GUARANTEESHARP ELECTRONICS DIVISION OF SEARTEC GROUP TRADING (PTY) LTD (“the Company”) guarantees to theoriginal purchaser that the product sold with this certificate is free of defects in material or workmanship under normaluse and service for a period of 2 (two) years from the date of purchase thereof, subject to the following conditions:

1. The guarantee shall apply to the product, provided the product is still owned by the original purchaser and providedfurther that it was purchased in and is retained for use in the Republic of South Africa, Swaziland, Lesotho,Botswana, South West Africa (Namibia) and all territories formerly falling within the boundaries of the Republic ofSouth Africa (as constituted on 31 May 1961).

2. At any time within 2 (two) years from the date of invoice issued to the original purchaser, the Company shall, at itselection, repair or replace, entirely free of charge as its own branch or authorised service dealer, any part in theproduct found to be defective by such Company branch or authorised service dealer. If the original purchaserresides in an area situated beyond a 50 kilometer radius from the nearest Company branch or authorised servicedealer, all travelling expenses incurred by the Company in connection with repair or replacement of the product shallbe for the original purchaser’s account.

3. It is a condition of this guarantee that the Company shall not be responsible for any transportation, labour, materialor any other costs not specified in the clauses contained herein.

4. Installation, operation, maintenance and servicing of the product must be carried out in accordance with theCompany instructions as contained in this booklet or in the product packaging, and any failure to do so will renderthe guarantee null and void.

5. The Company shall not be responsible for damage to the product resulting from: incorrect voltages or faults in theelectrical power supply system; general misuse or abuse of the product; failure to use the product for the purposefor which it was designed; fire, flood, war, civil disturbances, strikes, lookouts, acts of God, acts of Government orquasi-Government, or any other cause beyond the reasonable control of the Comapny.

6. The Company shall not accept any responsibility or liability for any loss suffered by or damage of any kind causedto the original purchaser or any other person by or due to failure of operation or malfunction of the product or forconsequential damage of whatsoever nature, whether such loss, damage or consequential damage was sufferedby the original purchaser or any other person.

7. Should the product be worked on by anyone other than a Company branch or authorised service dealer or be foundto contain any component parts or accessories other than product component parts or accessories, this guaranteewill become null and void.

8. The defacement or removal of the nameplate and/or serial number from the product will render the guarantee nulland void.

9. The guarantee does not apply to light bulbs or fuses nor to vitreous enamelware or other similar finishes nor toexternal cables and plugs where the length of life depends on the amount of use and care given.

10. Save as set out in this guarantee, no terms, conditions, provisions, representations or statements (whether expressor implied) shall be of any force or effect whether made prior to, on, or subsequent to the date of original purchase,unless the same shall have been confirmed in writing by the Company.

11. Failure to submit the guarantee Registration Certificate (contained herein or in the product packaging) within aperiod 30 (thirty) days of date of original purchase, or to produce documentary proof of ownership and date of originalpurchase prior to guarantee repair and/or replacement of any defective part being carried out by the Company, willrender the customer liable for all costs incurred by the Company inclusive of parts, repairs, labour, travelling andtransportation even if the product still falls within the period of guarantee cover. The same condition will apply inrespect of service calls where the product is found to be free from defects in material or workmanship.

12. This undertaking is given in lieu of any liability of the Company at common low, whether in respect of patent and/or latent defects, express and/or implied representations or guarantees and/or in contract and/or in delict and/orotherwise, and any such liability is hereby expressly excluded.

Microwave Special ConditionsFailure to observe the following conditions will forthwith render the guarantee null and void:

(i) Metal or tinfoil objects must not be placed in the oven.(ii) The oven must not be operated if the oven is empty.(iii) No object must be placed on top of the oven.(iv) Abrasive and harsh cleaners must not be used. Hot water and mild detergent are sufficient.(v) This product is not suitable for commercial or laboratory use.(vi) In the unlikely event of failure please route your service call through your service dealer. Alternatively contact one

of the Company branches.(vii) In the event of repair or replacement of defective parts being necessary, the product should be delivered to the

nearest service dealer.

* THIS GUARANTEE IS APPLIED ONLY IN THE REPUBLIC OF SOUTH AFRICA, SWAZILAND, LESOTHO,BOTSWANA, SOUTH WEST AFRICA (NAMIBIA) AND ALL TERRITORIES FORMERLY FALLING WITHIN THEBOUNDARIES OF THE REPUBLIC OF SOUTH AFRICA (AS CONSTITUTED ON 31 MAY 1961).

1


Guarantee Inside of front cover

Introduction 1

Important Safety Instructions 2

Installation Instructions 4

Oven Diagram 4

Operation of Touch Control Panel 5

Control Panel Display 5

Touch Control Panel Layout 5

Before Operating 6

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme During Cooking 6

Manual Operations 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Increasing Time During a Cooking Programme 9

Automatic Operations 10

Notes for Automatic Operations 10

Instant Action 10

Express Defrost 11

Easy Defrost 12

Other Convenient Features 13

Less/More Setting 13

Timer 14

Child Lock 14

Demonstration Mode 14

Alarm 14

Care and Cleaning 15

Service Call Check 15

Specifications 15

Cooking Guides 1-N

Quick Reference Guide See last page

CONTENTS page

INTRODUCTION

Thank you for buying a Sharp Microwave Oven.

Please keep this operation manual handy, as itdescribes all the features of your oven and

will enable you to cook many varieties of foods.

The manual is divided into two sections:

1. OPERATION (P2~P15)This section describes your oven and teaches

you how to use all the features.

2. COOKING GUIDEThis section is at the back of the manual,

it contains the more commonly used informationsuch as how to prepare food, which cooking utensilto use, standing time.

it also contains recipes for automatic cookingand manual cooking.

Please take some time to read your operationmanual carefully, paying particular attention to the warn-ings and special notes, the automatic cooking

menus programmed into your new oven have beencarefully developed to give optimum results when the step bystep instructions are followed.

When selecting another home appliance,please again consider our full range of Sharpproducts.

®

2


IMPORTANT SAFETY INSTRUCTIONSREAD CAREFULLY AND KEEP FOR FUTURE REFERENCE.

Warning

To avoid the danger of fire

1. The microwave oven should not be left unattendedduring operation. Power levels that are too high orcooking times that are too long may overheat foodsresulting in a fire.

2. This oven is not designed to be built-in to a wall orcabinet.

3. The electrical outlet must be readily accessible sothat the unit can be unplugged easily in an emer-gency.

4. The AC power supply must be 220V, 50Hz.5. It is recommended that a separate circuit serving

only this appliance be provided.6. Do not place the oven in areas where heat is

generated. For example, close to a conventionaloven.

7. Do not install the oven in an area of high humidityor where moisture may collect.

8. Do not store or use the oven outdoors.9. If food being heated in the oven begins to smoke,

DO NOT OPEN THE DOOR. Turn off and unplugthe oven and wait until the food has stoppedsmoking. Opening the door while food is smokingmay cause a fire.

10. Use only microwave-safe containers and utensils.11. Do not leave the oven unattended when

using disposable plastic, paper or other combusti-ble food containers.

12. Clean the waveguide cover, the oven cavity, theturntable and roller stay after use. These must bedry and free from grease. Built-up grease mayoverheat and begin to smoke or catch fire.

13. Do not place flammable materials near the oven orventilation openings.

14. Do not block the ventilation openings.15. Remove all metallic seals, wire twists, etc., from

food and food packages. Arcing onmetallic surfaces may cause a fire.

16. Do not use the microwave oven to fry with oil or heatoil for deep frying. The temperature can not becontrolled and the oil may catch fire.

17. To make popcorn, use only special microwavemakers.

18. Do not store food or any other items insidethe oven.

19. Check the settings after you start the oven toensure the oven is operating as desired.

20. Do not put things on top or cover the outer cabinet.21. To avoid overheating and fire, special care must be

taken when cooking or reheating foods with a highsugar or fat content, for example, Sausage rolls,Pies or christmas pudding.

To avoid the possibility of electric shock1. Under no circumstances should you remove the

outer cabinet.2. Never spill or insert any objects into the door lock

openings or ventilation openings. In the event ofa spill, turn off and unplug the oven immediately,and call a SERVICE CENTRE APPROVED BYSHARP.

3. Do not immerse the power supply cord or plug inwater or any other liquid.

4. Do not let the power supply cord hang over theedge of a table or counter.

5. Keep the power supply cord away from heatedsurfaces.

6. If the oven lamp fails, consult your dealer or aqualified service technician trained by SHARP.

7. Should the power supply cord become damaged,it must be replaced with a special cord suppliedby a SERVICE CENTRE APPROVED BYSHARP. And it must be replaced by a qualifiedservice technician trained by SHARP.

To avoid the possibility of injury

1. Do not operate the oven if it is damaged ormalfunctioning. Check the following before use.(1) The door (not warped)(2) The hinges and safety door latches

(not broken or loose)(3) The door seals and sealing surfaces(4) The oven cavity (not dented)(5) The power supply cord or plug

2. Do not try to adjust or repair the oven yourself.It is hazardous for anyone other than a qualifiedservice technician trained by SHARP to carry outany service or repair operation.Especially those which involve the removal of acover which gives protection against exposure tomicrowave energy are very hazardous.

3. Do not operate the oven with the door openor alter the safety door latches in any way.

4. Do not operate the oven if there is an objectbetween the door seals and sealing surfaces.

5. Do not allow grease or dirt to build up onthe door seals and sealing surfaces.

6. Individuals with PACEMAKERS should checkwith their doctor or the manufacturer of the pace-maker for precautions regarding microwaveovens.

3


To avoid the possibility of explosionand sudden boiling

1. Never use sealed containers. Remove seals andlids before use. Sealed containers can explodedue to a build up of pressure even after the ovenhas been turned off.

2. When boiling water or other liquids, use a wide-mouthed container to allow bubbles to escape. Itis advisable to insert a glass rod or other similarutensil to prevent sudden boiling (resulting insplashing or burning).

3. Do not cook eggs in their shells. They mayexplode. The explosion may damage the oven orinjure yourself. To cook or reheat eggs whichhave not been scrambled or mixed, pierce theyolks and whites, or the eggs may explode. Shelland slice hard boiled eggs before reheating themin the microwave oven.

4. Pierce the skin on such foods as potatoes,sausages and fruit before cooking, or they mayexplode.

5. Do not use excessive amount of time to heat.6. Stand at least for 20 seconds at the end of cooking

to avoid delayed eruptive boiling of liquids.7. Stir the liquid before and during cooking. Use

extreme care when handling the container or in-serting a spoon or other utensil into the container.

1. Never modify the oven in any way.2. Do not move the oven while it is in operation.3. This oven is for home food preparation only. It is

not suitable for commercial or laboratory use.4. This appliance is not intended for use by young

children or infirm persons without supervision.

Other warnings

Caution1. Never operate the oven empty except the direct-

ed case in the operation manual. Doing so maydamage the oven.

2. When using a browning dish or self-heating ma-terial, always place a heat-resistant insulatorsuch as a porcelain plate under it to preventdamage to the turntable and roller stay due toheat stress. The preheating time specified in thedish’s instructions must not be exceeded.

3. Do not use metal utensils for MICROWAVE cook-ing, which reflect microwaves and may causeelectrical arcing. Do not put cans in the oven.

4. Use small pieces of aluminium foil to shield foodto prevent over cooking. Keep foil at least 2 cmfrom the oven walls.

5. Use only the turntable and the roller stay de-signed for this oven.

6. To prevent the turntable from breaking:(a) Before cleaning the turntable with water,

leave the turntable to cool.(b) Do not put hot foods or hot utensils on the cold

turntable.(c) Do not put cold foods or cold utensils on the

hot turntable.7. Do not place anything on the outer cabinet during

operation.

- To prevent trouble with theoven or damage.

1. If you are not sure how to connect your oven,please consult a qualified electrician.

2. Neither the manufacturer nor the dealer canaccept any liability for damage to the oven orpersonal injury resulting from failure to observethe correct electrical connection procedure.

3. Water vapour or drops may occasionally form onthe oven walls or around the door seals andsealing surfaces. This is a normal occurrence andis not an indication of leaking of microwaves or amalfunction.

4. The cooking times given in the cook book are justfor your guidance, and will vary according toaltitude, food structure or food size.

Note

To avoid the possibility of burns

To avoid misuse by children

1. Use potholders or oven gloves when removingfood from the oven to prevent burns.

2. Always open containers, popcorn makers, ovencooking bags, etc., away from the face and handsto avoid steam burns.

3. Always stand back from the oven doorwhen opening it to avoid burns fromescaping steam and heat.

4. Slice stuffed baked foods after heating torelease steam and avoid burns.

5. Stir the food and the contents of cooking contain-ers, and test their actual temperature beforegiving them to infants, young children or elderlypeople to avoid internal burns.

6. Do not catch the utensil, your clothes or accesso-ries on the door safety latches when you take outthe food from the oven.

1. Only allow children to use the oven without super-vision when adequate instructions have beengiven so that the child is able to use the oven ina safe way and understands the hazards orimproper use.

2. Children should use ovens only under the super-vision of adults.

3. Do not lean or swing on the oven door. Do notplay with the oven or use it as a toy. Youngchildren should be supervised to ensure that theydo not play with the oven.

4. Children should be taught all important safetyinstructions : use of potholders, careful removalof food coverings; pay special attention to pack-aging (e.g. self-heating materials)designed to make food crisp because they maybe extra hot.

4


INSTALLATION INSTRUCTIONS1. Remove all packing materials from the oven cavity and the feature sticker from the oven door panel (if available).

Check the unit for any damage, such as a misaligned door, damaged door seals around the door or dents insidethe oven cavity or on the door. If there is any damage, please do not operate the oven until it has been checkedby a SERVICE CENTRE APPROVED BY SHARP and repaired, if necessary.

2. Accessories provided1) Turntable 2) Roller Stay 3) Operation manual and cooking guide

3. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntableand roller stay are centrally located and locked together. Refer to OVEN DIAGRAM below. NEVER operatethe 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 space of at least 15cm from top of the oven for air ventilation.This oven is not designed to be built-in to a wall or cabinet.

5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personalinjury for failure to observe the correct electrical connecting procedure.The A.C. voltage and frequency must be single phase 220V, 50Hz.

6. WARNING - THIS APPLIANCE MUST BE EARTHED.If the socket outlet in your house is not compatible with the pulg supplied, cut-off the mains plug and fit anappropriate type, observing the wiring cord below.If you are unsure how to do this get help from an electrician.IMPORTANT - The wires in the power supply cord are coloured in accordance with the following cord:

Green-and-yellow : EarthBlue : NeutralBrown : Live

As the colours of the wires in the power supply cord of this appliance may not correspond with the colouredmarking identifying the terminals in your plug, proceed as follows:The wire which is coloured green-and-yellow must be connected to the terminal in the plug which is markedwith the letter E or by the earth symbol or coloured green or green-and-yellow.The wire which is coloured blue must be connected to the terminal which is marked with the letter N orcoloured blue.The wire which is coloured brown must be connected to the terminal which is marked with the letter L orcoloured brown.Make sure the terminal screws are properly tightened and the power supply cord is held tightly by the cablegrip where it enters the plug.

NOTE: Under no circumstances should the cut-off plug be inserted into a socket outlet as a serious electricshock may occur.

OVEN DIAGRAM

8. Waveguide cover (Do not remove)9. Control panel (See page 5)

10. Liquid crystal display11. Ventilation openings12. Power supply cord13. Rating plate14. Turntable15. Roller stay

1. Door open button2. Oven lamp3. Door hinges4. Door safety latches5. See through door6. Door seals and sealing surfaces7. Coupling

5


Indicators

OPERATION OF TOUCH CONTROL PANELThe 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 an audible signal will sound for approximately 2 seconds at the end of the cooking cycle, or 4 timeswhen cooking procedure is required.

Control Panel Display

Touch Control Panel Layout

1. INSTANT ACTION PADSPress to cook or reheat 8popular menus.

2. EXPRESS DEFROST PADPress to select the ExpressDefrost menu.

3. EASY DEFROST PADPress to selectthe Easy Defrost menu.

4. NUMBER PADSPress to enter cooking time,clock time, weight of food.

5. POWER LEVEL PADPress to select microwavepower setting.If not pressed, HIGH isautomatically selected.Press to alter the cookingresult for automaticoperations.

6. TIMER/CLOCK PAD Press to set clock, timer,

child lock or demonstra-tion mode.

7. STOP/CLEAR PADPress to clear during program-ming.Press once to stop operation ofoven during cooking; press twiceto cancel cooking programme.

8. INSTANT COOK/START PADPress to start oven after settingprogrammes.Press once to cook for 1 minuteat HIGH or increase by 1 minutemultiples each time this pad ispressed during cooking.

1

4

2 3

5

7

6

8

6


TIMERCLOCK

TIMERCLOCK

STOPCLEAR

Step Procedure Pad Order Display

1Flashing eights

Clock Setting


Press the TIMER/CLOCK pad.

* To enter the present time of day 11:34 (AM or PM).

BEFORE OPERATING

Enter the correct time of day by pressingthe numbers in sequence.2

3

Getting Started

Only the dots will remain.

2

This is a 12 hour clock. If you attempt to enter an incorrect clock time (eg. 13:45), will appear in thedisplay. Press the STOP/CLEAR pad and re-enter the time of day (eg. 1:45).If you wish to know the time of day during the cooking or timer mode, press the TIMER/CLOCK pad. As longas your finger is pressing the TIMER/CLOCK pad, the time of day will be displayed.

Press the STOP/CLEAR pad once to:1. Stop the oven temporarily during cooking.2. Clear if you make a mistake during programming.

Press the STOP/CLEAR pad twice.

Stop/Clear

To Cancel a Programme During Cooking

Press the TIMER/CLOCK pad again.

The dots (:) will flash on andoff.

Press the STOP/CLEAR pad so that theoven beeps.

Plug the oven into a power point.Ensure the oven door is closed.

1

7


POWERLEVEL

INSTANT COOKSTART

If you wish to know the power level during cooking, press the POWER LEVEL pad. As long as your finger istouching the POWER LEVEL pad, the power level will be displayed.If more than 40 minutes is entered, the microwave power will be reduced after 40 minutes to avoid overheating.

If the door is opened during cooking process, the cooking time in the readout automatically stops. The cookingtime starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.


Enter desired cooking time.

2

1

Select power level by pressing the POWERLEVEL pad as required (for 50% press threetimes).

Press the INSTANT COOK/START pad.

The timer begins to countdown.

To lower the power press the POWER LEVEL pad until desired power level is displayed.

* Suppose you want to cook Fish Fillets for 10 minutes on 50% power.

1





2

This variable cooking control allows you to select the rate of microwave cooking.

If a power level is not selected, then 100% power is automatically used.* Suppose you want to time cook for 2 minutes 30 seconds on100% power.

––––––––

30%(MEDIUM

LOW)

50%(MEDIUM)

70%(MEDIUM

HIGH)

100%(HIGH)

10%(LOW)

–––––––––––––

DefrostSofteningbutter

VegetablesRice/PastaFruit

CasserolesExamples of foods typical-ly cooked on microwaveoven power level

Display

Microwave Time Cooking

MANUAL OPERATIONS

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

Keeping foodwarm

––––––––

––––––––

–––––––––––––––––––––

–––––––––––––––––––Seafood

CakesMuffinsSlices

–––––––––––––

––––––––

3

START will flash on and off.


INSTANT COOKSTART

x 3

8


INSTANT COOKSTART

For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on 100% power.

Press the INSTANT COOK/START pad until desired time is displayed.Each time the pad is pressed, the cook time is increased by 1 minute.

Sequence CookingYour oven can be programmed for up to 3 automatic cooking sequences, switching from one variable powersetting to another automatically.* Suppose you want to cook for 10 minutes on 50% followed by 5 minutes on 100%.



2

1

3

Select desired power level by pressing thePOWER LEVEL pad (for 50% press threetimes).

For second sequence, enter desired timefor cooking time.If power is not selected the oven will operateat 100% power.


The timer begins to countdown to zero. When itreaches zero,

the second sequence willappear and the timer willbegin counting down to zeroagain.



Within 3 minutes of closing the door.


Instant Cook™

4


1

POWERLEVEL

x 3

INSTANT COOKSTART

9


INSTANT COOKSTART

INSTANT COOKSTART

POWERLEVEL

x 3

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 the cooking time by 2 minutes during 5 minutes on 50% power cooking.(at the moment the remaining cooking time is 1 min. 30 sec.)



Select power level by pressing the POWERLEVEL pad as required.(for 50% press three times)


Press the INSTANT COOK/START padtwice to increase the cooking time by twominutes.

The timer starts to countdown.


1

2

3

4x 2

10


JACKETPOTATO

AUTOMATIC OPERATIONS

1. When using the automatic features, carefully follow the instructions provided in each MENU GUIDE toachieve the best result.If the instructions are not followed carefully, the food may be overcooked or undercooked or may bedisplayed.

2. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually. Referto manual cooking charts in RECIPES section.

3. 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. Refer to page 13.

4. 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.

5. To avoid children's misuse, each INSTANT ACTION pad can be used only within 3 minutes of a precedingoperation.

6. To defrost foods above or below the weights allowed on the EXPRESS DEFRROST MENU GUIDE, useEASY DEFROST or defrost manually.

7. will be displayed if:more or less than weight of foods suggested in EASY DEFROST MENU GUIDE is programmed when theINSTANT COOK/START pad is pressed.To clear, press the STOP/CLEAR pad and reprogramme.

8. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example, 1.65kgwould become 1.7kg.

Notes for Automatic Operations

Instant Action

Procedure Display

* Suppose you want to cook 2 Jacket Potatoes.

Press the JACKET POTATO pad untildesired quantity is displayed (for 2 piec-es press twice).

Pad Order

The cooking time will begin countingdown. The oven will "beep" 4 timesand stop. COOK indicator will go offand CHECK will flash on and off.

Open the door. Turn over potatoes.Close the door.

The cooking time will begin countingdown. When it reaches zero, the ovenwill "beep".


After about 2 sec.

Step

The Instant Action allows you to cook or reheat severalpopular foods.Follow the instructions provided in INSTANT ACTION MENUGUIDE on page 3 and 4 of the cooking guides.


1

2

3

x 2

INSTANT COOKSTART

11


EXPRESSDEFROST


Express Defrost

* Suppose you want to defrost 0.5 kg of Chicken Fillets.

EXPRESS DEFROST rapidly defrosts 0.5 kg ofspecific foods.Follow the instructions provided in EXPRESSDEFROST MENU GUIDE on page 5 of thecooking guides.

Procedure Pad Order Display

Press the EXPRESS DEFROST pad untilthe desired menu number is displayed (forChicken Fillets press twice).1

The defrosting time will be-gin counting down. The ovenwill "beep" 4 times and stop.COOK indicator will go offand CHECK will flash onand off.

The defrosting time will be-gin counting down. When itreaches zero, the oven will"beep".

Open the door. Remove defrosted pieces,turn over remaining pieces.Close the door.

2

Step


3

4

EXPRESSDEFROST


x 2

INSTANT COOKSTART

INSTANT COOKSTART

12


EASYDEFROST


Easy Defrost

* Suppose you want to defrost 1.0 kg of Chicken Pieces.

EASY DEFROST will automatically compute the mi-crowave power and defrosting time.Follow the instructions provided in EASY DEFROSTMENU GUIDE on page 6 of the cooking guides.

Procedure Pad Order Display

Press the EASY DEFROST pad until thedesired menu number is displayed (for Chick-en Pieces press four times).1

The defrosting time will be-gin counting down. The ovenwill "beep" 4 times and stop.COOK indicator will go offand CHECK will flash onand off.

The defrosting time will be-gin counting down. When itreaches zero, the oven will"beep".


KG will flash on and off.

Press the number pads to enter weight.

KG stops flashing andSTART will flash on and off.

Open the door. Remove defrosted pieces,turn over remaining pieces.Close the door.

Step


2

3

4

5

EASYDEFROST

x 4

INSTANT COOKSTART

INSTANT COOKSTART

13


BEVERAGE

POWERLEVEL

x 1

POWERLEVEL

x 2

x 1

OTHER CONVENIENT FEATURES

Less/More Setting


Press the BEVERAGE pad once.

2Press the POWER LEVEL pad twice within2 seconds.

(1) INSTANT ACTION* Suppose you want to reheat 1 cup of Beverage for less time than the standard setting.


Press the EASY DEFROST pad four timesfor Chicken Pieces.

2

3

Press the number pads to enter weight.

Press the POWER LEVEL pad once.

(2) EXPRESS DEFROST/EASY DEFROST* Suppose you want to defrost 1.0kg of Chicken Pieces (Easy Defrost) for more time than the standard setting.

4

1

1


For EXPRESS DEFROST select the menu using the EXPRESS DEFROST pad instead of the EASYDEFROST pad in step 1 and go to step 3.

The Less/More can be used to adjust the cooking time of the following features– INSTANT ACTION– EXPRESS DEFROST– EASY DEFROST

The cooking times programmed into the automatic menus are tailored to the most popular tastes. To adjust thecooking time to your individual preference use the "more" or "less" feature to either add (more) or reduce (less)cooking time.

EASYDEFROST

x 4

INSTANT COOKSTART

14


TIMERCLOCK

TimerUse this feature as a general purpose timer. Example 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 downphase simply press STOP/CLEAR and the display will return to showing the time of day.

* Suppose you want to set the timer for 3 minutes to boil an egg on the stove top.

Step DisplayProcedure

Once the egg has come to the boil in the saucepan you can start the timer.

The timer begins to countdown. When the timer reach-es zero, the oven will "beep".

will appear in thedisplay.

Pad Order

Enter desired time.

1

2

Child Lock

Demonstration ModeThis feature is mainly for use by retail outlets, and also allows you to practice the key operation.

To demonstrate, press the TIMER/CLOCK pad , and press the INSTANT COOK/START pad and hold for3 seconds. will appear in the display.Cooking operations can now be demonstrated with no power in the oven. For example, press INSTANT COOK/START pad, and the display will show and count down to zero at ten times the speed. When the timerreaches zero, will appear in the display.

To cancel, press the TIMER/CLOCK pad, and the STOP/CLEAR pad.

Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times and will flash on and off 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.

Alarm

Press the TIMER/CLOCK pad .

If the oven is accidentally started with no food/liquid in the cavity, the oven could be damaged.

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, press the TIMER/CLOCK pad, and press the INSTANT COOK/START pad and holdfor 3 seconds. will appear in the display.The Control Panel is now locked, each time a pad is pressed, the display will show "SAFE".

To unlock the control panel, press the TIMER/CLOCK pad, and the STOP/CLEAR pad. The time of day isdisplayed and the oven is ready to use.

15


AC Line VoltageAC Power RequiredOutput PowerMicrowave FrequencyOutside DimensionsCavity DimensionsOven CapacityCooking UniformityWeight

Single phase 220V, 50Hz1.60kW

1100 W* (IEC test procedure)2450 MHz** (Class B/Group 2)

520mm(W) x 302mm(H) x 426mm(D)374mm(W) x 227mm(H) x 399mm(D)***

34 litre***Turntable (ø335mm tray) system

Approx. 17 kg

SPECIFICATIONS

* This measurement is based on the International Electrotechnical Commission's standerdised method formeasuring output power.

** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the InternationalStandard CISPR11.

*** Internal capacity is calculated by measuring maximum width, depth and height. Actual capacity forholding food is less.

CARE AND CLEANINGDisconnect the power supply cord before cleaning or leave the door open to inactivate the oven.

CLEAN THE OVEN AT REGULAR INTERVALS - Keep the oven clean, or it could lead to deterioration of thesurface. This could adversely affect the life of the appliance and possibly result in a hazardous situation.

Exterior:The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use ofharsh abrasive cleaners.

Door:Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth toremove any spills or spatters. Do not use abrasive cleaners.

Touch Control Panel:Wipe the panel with a cloth dampened slightly with water only.Do not scrub or use any sort of chemical cleaners. 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 wipethe waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashesmay overheat and begin to smoke or catch fire. Do not remove the waveguide cover. DO NOT USE ACOMMERCIAL OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ONANY PART OF YOUR MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANYPART 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 CHECKPlease check the following before calling for service:1. Does the display light up? YES _______ NO _______2. When the door is opened, does the oven lamp come on? YES _______ NO _______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 come on? YES _______ NO _______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 counterclockwise. This is quite normal.)D. After one minute, did an audible signal sound and COOK

indicator go off? YES _______ NO _______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 CENTREAPPROVED BY SHARP.

NOTE: 1. If time in the display is counting down rapidly, check Demonstration Mode. (See page14 for details.)2. If you cook the food over 40 minutes on 100%, the microwave power will be automatically reduced

to avoid overcooking.

SM-SEARTEC R390H(S) O_M,P10-15 03.9.12, 8:22 PM15

A39199, SM-SEARTEC R390H(S) C_B

COO

KWAR

EAN

DUT

ENSI

L G

UIDE

HEL

PFU

L H

INTS

CO

OK

ING

GU

IDE

S

CO

NT

EN

TS

CO

OK

ING

GU

IDE

INST

ANT

ACTI

ON

MEN

U G

UIDE

RECI

PES

EASY

DEF

ROST

MEN

U G

UIDE

EXPR

ESS

DEFR

OST

MEN

U G

UIDE

21

3 , 4

56

7 ~

24

1


1.T

HE

AR

RA

NG

EM

EN

TA

rran

ge fo

ods

care

fully

. Pla

ce th

icke

st a

reas

tow

ard

outs

ide

of d

ish.

3.C

OV

ER

ING

Cov

er f

oods

in t

he m

icro

wav

e if

you

wou

ld n

orm

ally

cov

er t

he f

ood

in y

our

ordi

nary

ove

n, o

r to

reta

in m

oist

ure.

Cov

er fo

ods

such

as

Veg

etab

les,

Cas

se-

role

s, o

r w

hen

Reh

eatin

g.U

se to

cov

er fo

ods:

5.S

HIE

LDIN

GS

hiel

d us

ing

smal

l pie

ces

of a

lum

iniu

m fo

il to

shi

eld

thin

are

as o

f mea

t, fis

han

d po

ultr

y or

edg

es o

f cak

es to

pre

vent

ove

rcoo

king

.

7.S

TIR

RIN

GS

tir f

oods

fro

m t

he o

utsi

de t

o th

e ce

ntre

of

the

dish

, on

ce o

r tw

ice

durin

gco

okin

g if

poss

ible

.E

g. C

asse

role

s an

d S

auce

s.

9.D

EN

SIT

YT

he d

epth

to w

hich

mic

row

aves

pen

etra

te fo

od v

arie

s de

pend

ing

on th

e fo

od's

dens

ity. P

orou

s fo

ods

like

min

ced

beef

or m

ashe

d po

tato

es m

icro

wav

e fa

ster

than

den

se o

nes

like

stea

k or

who

le p

otat

oes.

11.S

TA

RT

ING

TE

MP

ER

AT

UR

EF

roze

n or

ref

riger

ated

food

s ta

ke lo

nger

to h

eat t

han

food

at r

oom

tem

pera

-tu

re. C

ooki

ng ti

mes

in th

is b

ook

are

base

d on

nor

mal

sto

rage

tem

pera

ture

s.S

ince

room

s, re

frig

erat

ors

and

free

zers

diff

er in

tem

pera

ture

, che

ck c

ooki

ngre

sult

at th

e m

inim

um ti

me.

13.C

ON

DE

NS

AT

ION

Con

dens

atio

n is

a n

orm

al p

art

of m

icro

wav

e co

okin

g. T

he h

umid

ity a

ndm

oist

ure

in f

ood

will

inf

luen

ce t

he a

mou

nt o

f co

nden

satio

n in

the

ove

n.G

ener

ally

, cov

ered

food

s w

ill n

ot c

ause

as

muc

h co

nden

satio

n as

unc

over

edfo

ods.

Ens

ure

that

the

vent

ilatio

n op

enin

gs a

re n

ot b

lock

ed.

TO

MA

TO

EG

G

LID

PA

PE

R T

OW

EL

PLA

ST

IC W

RA

P

FIS

HC

HIC

KE

N

HE

LP

FU

L H

INT

S2.

TU

RN

ING

Foo

ds s

uch

as p

oultr

y an

d jo

ints

of m

eat s

houl

d be

turn

ed o

ver

afte

r ha

lf th

eco

okin

g tim

e.

4.P

IER

CIN

GP

ierc

e po

tato

es,

eggs

, to

mat

oes

or a

ny f

oods

with

a s

kin

or m

embr

ane

toal

low

ste

am to

esc

ape.

6.S

TA

ND

ING

TIM

ES

tand

ing

time

is i

mpo

rtan

t. A

fter

cook

ing

or d

efro

stin

g en

sure

ade

quat

est

andi

ng ti

me.

Thi

s al

low

s th

e fo

od to

con

tinue

coo

king

or

heat

ing.

Ref

er to

cook

ing

guid

es fo

r ea

ch m

enu

or a

ccor

ding

to m

anuf

actu

rers

inst

ruct

ions

.

8.S

IZE

Sm

all p

iece

s co

ok fa

ster

than

larg

e on

es. T

o sp

eed

up c

ooki

ng, c

ut p

iece

ssm

alle

r tha

n 5

cm s

o m

icro

wav

es c

an p

enet

rate

to th

e ce

ntre

from

all

side

s.F

or e

ven

cook

ing,

mak

e al

l the

pie

ces

the

sam

e si

ze.

10.

FA

T A

ND

BO

NE

Mar

blin

g w

ithin

mea

t, or

a th

in, e

ven

laye

r of f

at o

n a

roas

t, sp

eeds

coo

king

.La

rge

fatty

are

as o

r exc

ess

drip

ping

s in

dis

h at

trac

t ene

rgy

away

from

mea

t,an

d sl

ows

cook

ing.

Cen

tre

bone

s do

not

affe

ct c

ooki

ng, b

ut b

one

on th

e si

deof

mea

t con

duct

s he

at to

the

area

s ne

xt to

it.

12.

QU

AN

TIT

YM

icro

wav

e co

okin

g tim

es a

re d

irect

ly r

elat

ed t

o th

e am

ount

of

food

in t

heov

en. B

ecau

se e

nerg

y is

abs

orbe

d by

the

food

itse

lf, o

ne p

otat

o or

a s

ingl

epi

ece

of c

hick

en c

ooks

rap

idly

. Whe

n th

e en

ergy

is d

ivid

ed a

mon

g se

vera

lite

ms,

coo

king

take

s m

ore

time.

14.

GE

NE

RA

LY

our m

icro

wav

e ov

en is

cap

able

of h

eatin

g fo

od a

nd b

ever

ages

ver

y qu

ickl

yth

eref

ore,

it is

ver

y im

port

ant t

hat y

ou s

elec

t the

app

ropr

iate

coo

king

tim

e an

dpo

wer

leve

l for

the

type

and

qua

ntity

of f

ood

to b

e he

ated

. If y

ou a

re u

nsur

eof

the

cook

ing

time

and

pow

er le

vel r

equi

red,

beg

in w

ith lo

w c

ooki

ng ti

mes

and

pow

er le

vels

unt

il th

e fo

od is

suf

ficie

ntly

hea

ted

even

ly th

roug

hout

.

2


GLA

SSW

ARE/

CER

AMIC

(HEA

T R

ESIS

TAN

T)

MET

AL C

OO

KWAR

E

PLA

ST

IC W

RA

P/

OV

EN

BA

GS

ALU

MIN

IUM

FO

IL

STR

AW A

ND

WO

OD

PA

PE

R

PLAS

TIC

COO

KWAR

EM

ICRO

WAV

E SA

FE

BR

OW

NIN

G D

ISH

THER

MO

MET

ERS

• MIC

RO

WAV

E SA

FE• C

ON

VEN

TIO

NAL)

MIC

RO

WA

VE

SA

FE O

NLY

(

CO

OK

WA

RE

AN

D U

TE

NS

IL G

UID

E

GLA

SS

WA

RE

•O

rdin

ary

glas

s is

not

sui

tabl

e fo

r co

okin

g bu

t may

be

used

for

shor

t per

iods

for

heat

ing

food

s.C

ER

AM

IC•

Mos

t ove

npro

of c

hina

, and

cer

amic

s, a

re s

uite

d.•

Avo

id d

ishe

s th

at a

re d

ecor

ated

with

gol

d or

silv

er le

af.

•A

void

usi

ng a

ntiq

ue p

otte

ry.

•If

unsu

re, c

heck

with

the

man

ufac

ture

r.

•M

etal

coo

kwar

e sh

ould

be

avoi

ded

whe

n co

okin

g in

the

mic

row

ave

oven

.•

Mic

row

ave

ener

gy is

ref

lect

ed b

y m

etal

.

•P

last

ic w

rap

can

be u

sed

to c

over

food

.•

Som

e sh

rinka

ge o

f the

wra

p m

ay o

ccur

, ove

r an

ext

ende

d co

okin

g tim

e.•

Whe

n re

mov

ing

wra

p, li

ft it

in s

uch

a w

ay to

avo

id s

team

bur

ns.

•D

o no

t tie

ove

n ba

gs w

ith m

etal

twis

t tie

s, s

ubst

itute

with

str

ing.

•F

or c

ooki

ng fo

od w

ith h

igh

fat c

onte

nt, d

o no

t brin

g th

e w

rap

in c

onta

ct w

ith th

e fo

od a

s it

may

mel

t.

•S

mal

l am

ount

s m

ay b

e us

ed to

shi

eld

cert

ain

part

s of

mea

t and

fish

whe

n co

okin

g or

def

rost

ing.

•R

emov

e fo

od in

foil

tray

s, if

pos

sibl

e, a

nd p

lace

in a

mic

row

ave

safe

dis

h.•

If no

t pos

sibl

e, p

lace

the

foil

tray

ont

o a

heat

pro

of p

late

allo

win

g 2.

5 cm

roo

m b

etw

een

the

wal

ls o

f the

ove

n.

•E

xces

sive

ove

r he

atin

g of

thes

e m

ater

ials

may

cau

se a

fire

in th

e m

icro

wav

e ov

en.

•P

aper

tow

els

and

wax

ed p

aper

are

sui

tabl

e to

use

to p

reve

nt s

plat

ters

.•

The

se a

re s

uita

ble

for

use

whe

n re

heat

ing

food

s or

for

shor

t coo

king

tim

es.

•Id

eal f

or c

ooki

ng, r

ehea

ting

and

defr

ostin

g.•

Som

e m

icro

wav

e sa

fe p

last

ic c

ookw

are

are

not s

uita

ble

for

cook

ing

food

s w

ith h

igh

fat a

nd s

ugar

con

tent

.

•E

nsur

e th

at th

e pr

ehea

ting

time

of th

e di

sh is

not

exc

eede

d.•

Ens

ure

that

a m

icro

wav

e he

at p

roof

din

ner

plat

e or

sui

tabl

e in

sula

tor

be p

lace

d be

twee

n th

e tu

rnta

ble

and

the

brow

ning

dis

h.

YE

S

NO

YE

S

FO

RS

HIE

LDIN

G

NO

YE

S

YE

S

YE

S

YE

SN

O

Ad

vice

Use

Ute

nsi

l

3


Sta

nd

ing

Tim

e(m

inu

tes)

Fre

sh V

eget

able

s

Car

rots

Pot

ato

Bea

nsB

russ

els

Spr

outs

Bro

ccol

iC

aulif

low

erZ

ucch

ini

Spi

nach

Cab

bage

1 se

rve

1 se

rve,

appr

ox. 4

00 g

INS

TAN

T A

CT

ION

ME

NU

GU

IDE

The

fina

l coo

king

res

ult w

ill v

ary

acco

rdin

g to

the

food

con

ditio

n (e

,g. i

nitia

l tem

pera

ture

, sha

pe, q

ualit

y). C

heck

the

food

afte

r co

okin

g an

d if

nece

ssar

y co

ntin

ueco

okin

g m

anua

lly.

Men

uP

roce

du

reIn

itia

lT

emp

erat

ure

(ap

pro

x.)

Qu

anti

ty(U

nit p

er p

ress

ing

each

INST

ANT

ACTI

ON

pad)

Din

ner

Pla

te+

3°C

Ref

riger

ated

•C

over

with

pla

stic

wra

p.•

Afte

r co

okin

g, s

tand

cov

ered

.

1–4

piec

es

1 pi

ece,

appr

ox.

160–

200

g

2M

EA

TP

OT

AT

OV

EG

ET

AB

LES

175-

180g

125g

100g

Bee

f, La

mb

slic

ed2

varie

ties

Chi

cken

, T-B

one

eg. s

liced

Car

rot,

Zuc

chin

iB

rocc

oli

Bev

erag

ein

clud

es:

Tea

Cof

fee

Wat

er

1–4

cups

(1 c

up, 2

50 m

l)

+ 2

0°C

Roo

m te

mpe

ratu

re•

No

cove

r•

Pla

ce o

n th

e ou

tsid

e of

turn

tabl

e.•

Afte

r re

heat

ing,

stir

.

()

Reh

eat

Pie

incl

udes

:P

ies

Pas

ties

– 18

°CF

roze

n

+ 3

°CR

efrig

erat

ed

•P

lace

ups

ide

dow

n on

the

turn

tabl

e.•

Cov

er w

ith p

aper

tow

el.

•T

he o

ven

will

"be

ep"

and

stop

. CH

EC

K w

ill fl

ash

onan

d of

f.T

urn

pies

ove

r an

d pr

ess

star

t to

cont

inue

coo

king

.•

Afte

r co

okin

g, s

tand

.

•P

lace

piz

za o

n pa

per

tow

el o

n th

e tu

rnta

ble.

1 –

4 pi

eces

1 pi

ece,

appr

ox. 9

0 g

Reh

eat

Piz

za

hard

veg

etab

les

med

ium

veg

etab

les

soft

vege

tabl

es

0.2–

1.0

kg(0

.2 k

g)+

3°C

Ref

riger

ated

•W

ash

the

vege

tabl

es.

•C

ut p

otat

oes

into

sm

all p

iece

s.•

Arr

ange

the

vege

tabl

es in

a s

hallo

w d

ish

in th

efo

llow

ing

way

: har

d ve

geta

bles

aro

und

the

outs

ide,

soft

vege

tabl

es in

the

cent

re, m

ediu

m v

eget

able

s in

-be

twee

n.•

Cov

er w

ith g

lass

lid

or p

last

ic w

rap.

•A

fter

cook

ing,

stir

then

sta

nd c

over

ed.

NO

TE

: Use

MO

RE

set

ting

for

pota

to.

(

)

(

)

1 -

5

1 -

3

4


(

)

appr

ox. +

60°

Cho

t tap

wat

eror

sou

p st

ock

Sta

nd

ing

Tim

e(m

inu

tes)

Men

uP

roce

du

reIn

itia

lT

emp

erat

ure

(ap

pro

x.)

Qu

anti

ty(U

nit p

er p

ress

ing

each

INST

ANT

ACTI

ON

pad)

0.2-

1.0

kg(0

.2 k

g)–

18°C

Fro

zen

•B

efor

e co

okin

g, s

epar

ate

vege

tabl

es e

g. b

rocc

oli a

sm

uch

as p

ossi

ble.

•A

rran

ge th

e ve

geta

bles

in a

sha

llow

dis

h in

the

follo

win

g w

ay :

hard

veg

etab

les

arou

nd th

e ou

tsid

e,so

ft ve

geta

bles

in th

e ce

ntre

, med

ium

veg

etab

les

in-

betw

een.

•C

over

with

a g

lass

lid

or p

last

ic w

rap.

•A

fter

cook

ing,

stir

then

sta

nd c

over

ed.

Jack

et P

ota

toP

otat

o (w

hole

)

Fro

zen

Veg

etab

les

Car

rots

Bea

nsB

russ

els

Spr

outs

Bro

ccol

iC

aulif

low

erC

orn

Gre

en P

eas

Mix

ed V

eget

able

s

hard

veg

etab

les

1 pi

ece,

appr

ox. 1

50 g

1–10

pie

ces

(

)

+ 2

0°C

Roo

m te

mpe

ratu

re•

Use

was

hed

new

pot

atoe

s.•

Pie

rce

twic

e w

ith fo

rk o

n ea

ch s

ide.

•P

lace

on

outs

ide

of tu

rnta

ble.

•T

he o

ven

will

"be

ep"

and

stop

. CH

EC

K w

ill fl

ash

onan

d of

f.T

urn

pota

toes

ove

r an

d pr

ess

star

t to

cont

inue

cook

ing.

•A

fter c

ooki

ng , s

tand

, cov

ered

with

alu

min

ium

foil.

Ric

e / P

asta

incl

udes

:W

hite

Ric

eD

ry P

asta

•W

ash

rice

thor

ough

ly u

ntil

wat

er r

uns

clea

r.•

Pla

ce in

to a

Pyr

ex®

bow

l and

cov

er w

ith h

ot s

oup

stoc

k (f

or r

ice)

or

with

hot

tap

wat

er (

for

rice

or p

asta

).•

Coo

k un

cove

red.

•T

he o

ven

will

"be

ep"

and

stop

. CH

EC

K w

ill fl

ash

onan

d of

f.S

tir a

nd p

ress

sta

rt to

con

tinue

coo

king

.•

Afte

r co

okin

g, s

tand

and

stir

.

Ser

ve

Ric

e/P

asta

Soup

sto

ck o

rHo

t tap

wat

erfo

r Rice

Hot t

ap w

ater

for P

asta

1 se

rve

1 /2

cup

11 /2

cups

2 cu

ps

2 se

rves

1 cu

p

21 /2

cups

21 /2

cups

3 se

rves

11 /2

cups

3 cu

ps

3 cu

ps

4 se

rves

2 c

ups

4 cu

ps

4 cu

ps

3 -

5

1 -

5

1–4

serv

es1

serv

e,1 /

2 cu

p

3 -

10

soft

vege

tabl

es

med

ium

veg

etab

les

5


55

Fis

h F

illet

s0.

5

NO

.P

roce

du

reQ

uant

ity(k

g's)

Men

u

EX

PR

ES

S D

EF

RO

ST

ME

NU

GU

IDE

Sta

nd

ing

Tim

e(m

inu

tes)

Ch

icke

n F

illet

s0.

5

1 3

•P

lace

fish

fille

ts o

n a

defr

ost r

ack.

•T

he o

ven

will

"be

ep"

and

stop

, CH

EC

K w

ill fl

ash

on a

nd o

ff. T

urn

over

and

sep

arat

e in

topi

eces

.•

Pre

ss s

tart

to c

ontin

ue d

efro

stin

g.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

Sau

sag

es /

Min

ced

Mea

t0.

5•

Pla

ce s

ausa

ges

/ min

ced

mea

t on

a de

fros

t rac

k.•

The

ove

n w

ill "

beep

" an

d st

op, C

HE

CK

will

flas

h on

and

off.

Rem

ove

defr

oste

d po

rtio

nsof

min

ce, t

urn

over

and

shi

eld

edge

s w

ith fo

il st

rips.

•P

ress

sta

rt to

con

tinue

def

rost

ing.

•A

fter

defr

ost t

ime,

sta

nd c

over

ed w

ith a

lum

iniu

m fo

il.

•P

lace

chi

cken

fille

ts o

n a

defr

ost r

ack.

•T

he o

ven

will

"be

ep"

and

stop

, CH

EC

K w

ill fl

ash

on a

nd o

ff. T

urn

over

and

sep

arat

e in

topi

eces

.•

Pre

ss s

tart

to c

ontin

ue d

efro

stin

g.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

25

NO

TE

: Whe

n fr

eezi

ng m

ince

d m

eat,

shap

e it

into

flat

eve

n si

zes.

For

fish

fille

ts, c

hick

en fi

llets

and

sau

sage

s, fr

eeze

sep

arat

ely

in s

ingl

e fla

t lay

ers

and

if ne

cess

ary

sepa

rate

into

laye

rs w

ith fr

eeze

r pl

astic

. Thi

s w

ill e

nsur

e ev

en d

efro

stin

g.It

is a

lso

a go

od id

ea to

labe

l the

pac

ks w

ith th

e co

rrec

t wei

ghts

.

6


Po

ult

ry1.

0 -

4.0

•R

emov

e fr

om o

rigin

al w

rapp

er. S

hiel

d w

ing

and

leg

tips

with

foil.

•P

lace

bre

ast s

ide

dow

n on

a d

efro

st r

ack.

•Th

e ov

en w

ill "b

eep"

and

sto

p, C

HE

CK

will

flas

h on

and

off.

Turn

ove

r and

shi

eld

the

war

m p

ortio

ns.

5 -

50•

Pre

ss s

tart

to c

ontin

ue d

efro

stin

g.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

N.B

. A

fter

stan

ding

run

und

er c

old

wat

er to

rem

ove

gibl

ets

if ne

cess

ary.

Ro

ast

Mea

t•

Shi

eld

the

bone

and

the

edge

with

foil

strip

s ab

out 2

.5cm

wid

e.B

eef/P

ork

0.5

- 3.

0•

Pla

ce jo

int w

ith le

an s

ide

face

upw

ards

(if

poss

ible

) on

a d

efro

st r

ack.

Lam

b0.

5 -

2.5

•Th

e ov

en w

ill "b

eep"

and

sto

p, C

HE

CK

will

flas

h on

and

off.

5 -

60Tu

rn o

ver a

nd s

hiel

d th

e w

arm

por

tions

.•

Pre

ss s

tart

to c

ontin

ue d

efro

stin

g.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

Ste

ak0.

1 -

3.0

•S

hiel

d th

in e

nd o

f cho

ps o

r st

eaks

with

foil.

Ch

op

s•

Pos

ition

the

food

with

thin

ner p

arts

in th

e ce

ntre

in a

sin

gle

laye

r on

a de

frost

rack

.If

piec

es a

re s

tuck

tog

ethe

r, tr

y to

sep

arat

e as

soo

n as

pos

sibl

e.5

- 30

•Th

e ov

en w

ill "

beep

" an

d st

op, C

HE

CK

will

flas

h on

and

off.

Rem

ove

defro

sted

pie

ces,

turn

ove

r an

d sh

ield

the

war

m p

ortio

ns o

f rem

aini

ng p

iece

s.•

Pre

ss s

tart

to c

ontin

ue d

efro

stin

g.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

Min

ced

Mea

t0.

1 -

3.0

•P

lace

froz

en m

ince

d m

eat o

n a

defr

ost r

ack.

Shi

eld

edge

s.B

eef

•Th

e ov

en w

ill "

beep

" an

d st

op, C

HE

CK

will

flas

h on

and

off.

Rem

ove

defro

sted

por

tions

of m

ince

, tur

n ov

er a

nd s

hiel

d ed

ges

with

foil

strip

s.10

- 3

0•

Pre

ss s

tart

to c

ontin

ue d

efro

stin

g.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

NO

.

Ch

icke

n P

iece

s0.

1 -

3.0

•S

hiel

d th

e ex

pose

d bo

ne w

ith fo

il.•

Pla

ce c

hick

en p

iece

s on

a d

efro

st r

ack.

•Th

e ov

en w

ill "b

eep"

and

sto

p, C

HE

CK

will

flas

h on

and

off.

5 -

15R

emov

e an

y de

frost

ed p

iece

s, tu

rn o

ver a

nd s

hiel

d th

e w

arm

por

tions

of r

emai

ning

pie

ces.

•P

ress

sta

rt to

con

tinue

def

rost

ing.

•A

fter

defr

ost t

ime,

sta

nd c

over

ed w

ith a

lum

iniu

m fo

il.

Sta

nd

ing

Tim

e(m

inu

tes)

Pro

ced

ure

Qua

ntity

min

-max

(kg'

s)M

enu

EA

SY

DE

FR

OS

T M

EN

U G

UID

E

1 32 4

Foo

d no

t lis

ted

in th

e G

uide

can

be

defr

oste

d us

ing

30 %

set

ting.

NO

TE

: Whe

n fr

eezi

ng m

ince

d m

eat,

shap

e it

into

flat

eve

n si

zes.

For

chi

cken

pie

ces,

ste

aks

and

chop

s, fr

eeze

sep

arat

ely

in s

ingl

e fla

t lay

ers

and

if ne

cess

ary

inte

rleav

e w

ith fr

eeze

r pl

astic

to s

epar

ate

laye

rs. T

his

will

ens

ure

even

def

rost

ing.

It is

als

o a

good

idea

to la

bel t

he p

acks

with

the

corr

ect w

eigh

ts.

7


RE

CIP

ES

ME

AT

BE

EF

ST

RO

GA

NO

FF

8

CH

ILLI

CO

N C

AR

NE

9

GO

LDE

N C

UR

RY

SA

US

AG

ES

8

HO

NE

Y R

OA

ST

LA

MB

9

IND

IAN

CU

RR

Y L

AM

B9

ITA

LIA

N S

PA

GH

ET

TI S

AU

CE

9

LAS

AG

NE

7

SH

EP

HE

RD

'S P

IE8

VE

AL

AN

D A

UB

ER

GIN

E8

PO

ULT

RY

CH

ICK

EN

AN

D P

EN

NE

SA

LAD

0

CH

ICK

EN

FIL

LET

BU

RG

ER

S0

CH

ICK

EN

IN A

PO

T0

CH

ICK

EN

WIT

H B

AC

ON

AN

D0

LEE

K S

EA

SO

NIN

GC

RU

NC

HY

CA

ME

MB

ER

T C

HIC

KE

Nq

HO

NE

Y C

HIC

KE

N L

EG

Sq

RO

AS

T C

HIC

KE

Nq

SE

AS

ON

ED

CH

ICK

EN

PA

RC

ELS

q

TA

ND

OO

RI C

HIC

KE

Nq

SE

AF

OO

D

CH

EE

SY

SA

LMO

N C

AN

NE

LLO

NI

w

CR

AB

MO

RN

AY

e

GA

RLI

C M

US

SE

LSe

GA

RLI

C P

RA

WN

Sw

SE

AF

OO

D L

AK

SA

w

SE

AF

OO

D M

AR

INA

RA

e

SE

SA

ME

PR

AW

NS

e

SM

OK

ED

SA

LMO

N T

AG

LIA

TE

LLE

w

VE

GE

TA

BLE

S

CA

ULI

FLO

WE

R A

U G

RA

TIN

r

EA

SY

HO

ME

-MA

DE

RIS

OT

TO

r

HO

NE

Y C

AR

RO

TS

r

HO

NE

Y G

ING

ER

ED

VE

GE

TA

BLE

St

PO

TA

TO

ES

PIZ

ZA

IOLA

t

PO

TA

TO

, AV

OC

AD

O A

ND

ON

ION

SA

LAD

t

PU

MP

KIN

SA

LAD

t

SC

ALL

OP

ED

PO

TA

TO

ES

r

ST

UF

FE

D B

AK

ED

PO

TA

TO

ES

t

VE

GE

TA

BLE

PLA

TT

ER

r

DE

SS

ER

TS

AU

ST

RA

LIA

N F

RU

IT C

AK

Ey

BR

EA

D A

ND

BU

TT

ER

PU

DD

ING

y

CA

RA

ME

L R

ICE

PU

DD

ING

y

CH

OC

OLA

TE

MO

US

SE

y

CH

OC

OLA

TE

CA

KE

y

CH

AR

TS

DE

FR

OS

TIN

Gu

FR

ES

H V

EG

ET

AB

LE C

HA

RT

o

FR

OZ

EN

VE

GE

TA

BLE

CH

AR

Tp

GE

NE

RA

L IN

FO

RM

AT

ION

s-f

GLO

SS

AR

Y O

F T

ER

MS

s

GU

IDE

TO

CO

OK

ING

EG

GS

p

MIC

RO

WAV

E O

VEN

RO

ASTI

NG

CH

ART

i

RE

HE

AT

ING

CO

NV

EN

IEN

CE

DEFR

OSTI

NG C

ONVE

NIEN

CE-F

OOD

CHAR

Ta

RIC

E A

ND

PA

STA

CO

OK

ING

CH

AR

Tp

LA

SAG

NE

Ser

ves

8

ME

AT

SA

UC

E I

NG

RE

DIE

NT

S30

g b

utt

er1

on

ion

, ch

op

ped

1 kg

to

psi

de

min

ce1 /

4 cu

p t

om

ato

pas

te24

0 g

jar

neo

po

litan

a sa

uce

1 cu

p f

resh

bu

tto

n m

ush

roo

ms,

slic

ed2

clo

ves

gar

lic, c

rush

ed (

op

tio

nal

)1

tab

lesp

oo

n f

resh

ore

gan

o

CH

EE

SE S

AU

CE

IN

GR

ED

IEN

TS

90 g

bu

tter

1 /3

cup

flo

ur

1 3 /

4 cu

ps

milk

125

g t

asty

ch

eese

, gra

ted

200

g p

acke

t in

stan

t la

sag

ne

no

od

les

100

g m

ozz

arel

la c

hee

se, g

rate

d

ME

AT

SA

UC

E M

ET

HO

D1.

Pla

ce b

utte

r an

d on

ion

in a

larg

e P

yrex

bow

l. C

ook

for

2-3

min

utes

on

HIG

H.

2.S

tir in

min

ce. C

ook,

unc

over

ed, f

or 1

2-14

min

utes

on

ME

DIU

M H

IGH

,st

irrin

g ev

ery

2 m

inut

es. D

rain

exc

ess

fat.

3.S

tir in

tom

ato

past

e, n

eopo

litan

a sa

uce,

mus

hroo

ms,

gar

lic a

nd o

rega

no.

CH

EE

SE S

AU

CE

ME

TH

OD

1.M

elt b

utte

r in

a m

ediu

m s

ized

Pyr

ex b

owl f

or 4

0-50

sec

onds

on

HIG

H. S

tir in

flour

; coo

k fo

r fu

rthe

r 40

-50

seco

nds

on H

IGH

.2.

Gra

dual

ly s

tir in

milk

. Coo

k fo

r 4-

6 m

inut

es o

n H

IGH

, stir

ring

ever

y m

inut

e.3.

Stir

in ta

sty

chee

se.

TO

ASS

EM

BL

E1.

Use

a 3

-litr

e de

ep c

asse

role

dis

h2.

Sta

nd la

sagn

e sh

eets

in h

ot w

ater

for

5 m

inut

es, t

hen

cove

r ba

se o

f dis

h.3.

Spo

on o

ver

shee

ts o

ne-t

hird

of m

eat s

auce

. Cov

er w

ith o

ne-t

hird

of c

hees

esa

uce.

4.R

epea

t the

pro

cess

3 ti

mes

, end

ing

with

the

chee

se s

auce

.5.

Spr

inkl

e w

ith m

ozza

rella

che

ese.

6.C

ook

for

10 m

inut

es o

n M

ED

IUM

HIG

H w

ith th

e lid

on.

Rem

ove

lid a

ndco

ntin

ue c

ooki

ng fo

r a

furt

her

10 m

inut

es o

n M

ED

IUM

HIG

H.

7.A

llow

to s

tand

10

min

utes

bef

ore

serv

ing.

8.S

erve

with

a fr

esh

gard

en s

alad

and

bre

ad.

ME

AT

IND

EX

8


GO

LD

EN

CU

RR

Y S

AU

SAG

ES

Ser

ves

4-6

1kg

sau

sag

es1

on

ion

, fin

ely

slic

ed2

tab

lesp

oo

ns

bu

tter

3te

asp

oo

ns

curr

y p

ow

der

11 /2

cup

s w

ater

1.P

ierc

e sa

usag

es w

ith a

fork

twic

e. A

rran

ge o

n a

mic

row

ave

safe

rac

k.2.

Coo

k sa

usag

es fo

r 14

-16

min

utes

on

ME

DIU

M, t

urni

ng h

alfw

ay th

roug

hco

okin

g. A

fter

cool

ed, s

lice

into

rou

nds.

3.M

ix s

ugar

, vin

egar

, cur

ry p

owde

r, fl

our,

Wor

cest

ersh

ire s

auce

and

wat

erto

geth

er in

a ju

g.4.

In a

3-li

tre

cass

erol

e di

sh c

ombi

ne b

utte

r, o

nion

s an

d co

ok fo

r 2-

3 m

inut

eson

HIG

H, o

r un

til o

nion

s be

com

e tr

ansp

aren

t.5.

Add

car

rot,

saus

ages

and

sau

ce. M

ix w

ell a

nd c

ook

for

an e

xtra

6-7

min

utes

on M

ED

IUM

.6.

Ser

ve h

ot w

ith B

asm

ati r

ice

and

papp

adum

s.

SHE

PH

ER

D'S

PIE

Ser

ves

6-8

4 la

rge

po

tato

es (

app

rox.

1 kg

)b

utt

erm

ilk2

tab

lesp

oo

ns

fres

h c

hiv

es, c

ho

pp

edsa

lt a

nd

pep

per

1 kg

min

ced

bee

f1

on

ion

, ch

op

ped

1.P

eel a

nd c

ut p

otat

oes

into

2.5

cm

cub

es. P

lace

in a

larg

e bo

wl.

Add

2ta

bles

poon

s w

ater

; cov

er a

nd c

ook

for

12-1

4 m

inut

es o

n H

IGH

or

until

tend

er. S

tir h

alfw

ay th

roug

h co

okin

g. D

rain

.2.

Mas

h po

tato

es; a

dd b

utte

r, m

ilk, c

hive

s, s

alt a

nd p

eppe

r un

til it

form

s a

smoo

th c

onsi

sten

cy.

3.In

a la

rge

bow

l, co

mbi

ne m

ince

and

oni

on a

nd c

ook

for

10-1

2 m

inut

es o

nM

ED

IUM

HIG

H, s

tirrin

g ev

ery

2 m

inut

es. D

rain

juic

es fr

om m

eat.

4.A

dd g

ravy

pow

der,

min

estr

one

soup

, Wor

cest

ersh

ire s

auce

, tom

ato

and

pars

ley.

Mix

wel

l.5.

Spo

on m

ixtu

re in

to a

25

x 20

cm

rec

tang

ular

dis

h.6.

Spr

ead

mas

hed

pota

to e

venl

y ov

er to

p of

mix

ture

. Spr

inkl

e ch

eese

on

top.

7.C

ook

for

20-2

2 m

inut

es o

n M

ED

IUM

HIG

H.

8.A

llow

to s

tand

cov

ered

with

foil

for

10 m

inut

es b

efor

e se

rvin

g.

BE

EF

STR

OG

AN

OF

FS

erve

s 6

1 kg

ru

mp

ste

ak, c

ut

into

str

ips

1 /2

cup

pla

in f

lou

rsa

lt a

nd

pep

per

1 o

nio

n, f

inel

y ch

op

ped

2 ta

ble

spo

on

s to

mat

o p

uré

e

1. T

oss

stea

k w

ith fl

our,

sal

t and

pep

per

in a

free

zer

bag

until

eve

nly

coat

ed.

2. P

lace

ste

ak, l

eft-

over

flou

r, o

nion

, tom

ato

puré

e, b

eef s

tock

and

red

win

e in

a3-

litre

cas

sero

le d

ish.

3. C

ook,

cov

ered

, for

24-

26 m

inut

es o

n M

ED

IUM

, stir

ring

twic

e du

ring

cook

ing.

4. S

tir in

mus

hroo

ms

and

sour

cre

am. C

ook

for

a fu

rthe

r 7-

8 m

inut

es o

nM

ED

IUM

.5.

Ser

ve w

ith b

oile

d ric

e.

11 /2

cup

s b

eef

sto

ck1 /

4 cu

p r

ed w

ine

100

g m

ush

roo

ms,

th

inly

slic

ed30

0 m

L s

ou

r cr

eam

VE

AL

AN

D A

UB

ER

GIN

ES

erve

s 4-

6

750

g v

eal,

dic

ed1

Iarg

e au

ber

gin

e o

r eg

gp

lan

t, c

ub

ed1

tab

lesp

oo

n f

lou

r2

teas

po

on

s fr

esh

sag

eb

lack

pep

per

to

tas

te1

teas

po

on

ch

icke

n s

tock

po

wd

er4

rash

ers

bac

on

, ch

op

ped

1.P

lace

flou

r, s

age,

sto

ck p

owde

r, p

eppe

r an

d ve

al in

to a

free

zer

bag,

toss

wel

l to

coat

the

veal

.2.

Tra

nsfe

r th

e m

eat a

nd a

ny fl

our

rem

aini

ng in

the

bag

to a

3-li

tre

cass

erol

edi

sh.

3.A

dd th

e ba

con,

sha

llots

, tom

atoe

s, c

apsi

cum

, tom

ato

past

e an

d eg

gpla

nt(a

uber

gine

). M

ix w

ell.

Cov

er a

nd c

ook

for

25-3

2 m

inut

es o

n M

ED

IUM

,st

irrin

g 2-

3 tim

es d

urin

g co

okin

g.4.

Spr

inkl

e w

ith p

arsl

ey a

nd s

erve

with

ric

e an

d K

alam

ata

oliv

es.

3 sh

allo

ts, s

liced

1 ye

llow

cap

sicu

m, s

liced

420

g c

an p

eele

d t

om

ato

es2

tab

lesp

oo

ns

con

tin

enta

l par

sley

,ch

op

ped

2 ta

ble

spo

on

s to

mat

o p

aste

2 ta

ble

spo

on

s g

ravy

po

wd

er42

0 g

can

min

estr

on

e so

up

1 ta

ble

spo

on

Wo

rces

ters

hir

e sa

uce

1 to

mat

o, c

ho

pp

ed2

tab

lesp

oo

ns

par

sley

60 g

gra

ted

ch

edd

er c

hee

se

2ta

ble

spo

on

s p

lain

flo

ur

1ca

rro

t, g

rate

d2

tab

lesp

oo

ns

Wo

rces

ters

hir

e sa

uce

1ta

ble

spo

on

bro

wn

su

gar

2ta

ble

spo

on

s b

row

n v

ineg

ar

9


ITA

LIA

N S

PAG

HE

TT

I SA

UC

ES

erve

s 4-

6

500

g t

op

sid

e m

ince

1 o

nio

n, c

ho

pp

ed2

clo

ves

gar

lic, c

rush

ed41

0 g

can

wh

ole

to

mat

oes

1 /2

cup

to

mat

o p

aste

1.M

ix m

ince

, oni

on a

nd g

arlic

toge

ther

in a

larg

e bo

wl.

Coo

k fo

r 8-

10 m

inut

eson

ME

DIU

M H

IGH

, stir

ring

ever

y 2

min

utes

. Dra

in w

ell.

2.S

tir in

can

ned

tom

atoe

s, to

mat

o pa

ste,

mus

hroo

ms,

par

sley

, sal

t, or

egan

oan

d ba

sil.

3.C

ook

for

a fu

rthe

r 6-

8 m

inut

es o

n M

ED

IUM

HIG

H. S

tir h

alfw

ay th

roug

hco

okin

g.4.

Ser

ve o

ver

hot s

pagh

etti.

100

g m

ush

roo

ms,

slic

ed1

tab

lesp

oo

n c

ho

pp

ed p

arsl

ey1

tab

lesp

oo

n f

resh

ore

gan

o le

aves

1 ta

ble

spo

on

fre

sh b

asil

leav

es

IND

IAN

CU

RR

Y L

AM

BS

erve

s 4-

6

1 sm

all s

wee

t p

ota

to, c

ub

ed1

on

ion

, th

inly

slic

ed1

kg la

mb

, tri

mm

ed a

nd

cu

bed

1 cu

p c

hic

ken

sto

ck1

teas

po

on

ch

icke

n s

tock

po

wd

er,

extr

a

1.P

lace

oni

on a

nd c

urry

pas

te in

a d

ish,

coo

k fo

r 1

min

ute

on M

ED

IUM

HIG

H.

2.P

lace

oni

on, I

amb,

sw

eet p

otat

o, c

hick

en s

tock

and

sto

ck p

owde

r in

to a

3-

litre

cas

sero

le d

ish.

3.C

over

and

coo

k fo

r 28

-30

min

utes

on

ME

DIU

M, s

tirrin

g tw

ice

durin

g co

okin

g.4.

Add

zuc

chin

i and

coo

k fo

r a

furt

her

1-2

min

utes

on

HIG

H.

5.C

ombi

ne la

mb,

can

ned

chic

kpea

s an

d st

ock

mix

ture

in a

3-I

itre

cass

erol

edi

sh a

nd c

over

.6.

Hea

t thr

ough

for

6-8

min

utes

on

ME

DIU

M.

7.S

tir th

roug

h co

riand

er, a

nd s

erve

.

1 ta

ble

spo

on

cu

rry

pas

te30

0 g

can

of

chic

kpea

s3

cub

ed z

ucc

hin

i2

tab

lesp

oo

ns

fres

h c

ori

and

er o

rp

arsl

ey, c

ho

pp

ed

CH

ILL

I C

ON

CA

RN

ES

erve

s 4-

6

1 kg

min

ce1

larg

e o

nio

n, f

inel

y ch

op

ped

825

g c

an p

eele

d t

om

ato

essa

lt a

nd

pep

per

1-2

teas

po

on

s ch

illi p

ow

der

1.M

ix m

ince

and

oni

on to

geth

er in

a la

rge

bow

l. C

ook

for

10-1

2 m

inut

es o

nM

ED

IUM

HIG

H, s

tirrin

g ev

ery

2 m

inut

es. D

rain

exc

ess

liqui

d.2.

Stir

in to

mat

oes,

sal

t and

pep

per,

chi

lli p

owde

r, v

ineg

ar, s

ugar

, tom

ato

past

ean

d ki

dney

bea

ns.

3.C

ook

for

18-2

0 m

inut

es o

n M

ED

IUM

HIG

H, s

tirrin

g tw

ice

durin

g co

okin

g.4.

Ser

ve w

ith b

oile

d ric

e.

1 ta

ble

spo

on

vin

egar

1 te

asp

oo

n s

ug

ar37

5 g

jar

tom

ato

pas

te42

5 g

can

red

kid

ney

bea

ns,

dra

ined

HO

NE

Y R

OA

ST L

AM

BS

erve

s 4-

6

1.5

kg le

g o

f la

mb

3 ta

ble

spo

on

s h

on

ey1

tab

lesp

oo

n D

ijon

mu

star

d

1.C

ombi

ne h

oney

and

Dijo

n m

usta

rd. B

rush

ove

r la

mb.

2.P

lace

fat-

side

dow

n on

a r

oast

ing

rack

.3.

Coo

k fo

r 26

-28

min

utes

on

ME

DIU

M H

IGH

(fo

r m

ediu

m)

or 3

2-34

min

utes

on

ME

DIU

M H

IGH

(fo

r w

ell d

one)

.4.

Tur

n ov

er h

alfw

ay th

roug

h co

okin

g sh

ield

ing

shan

k w

ith fo

il to

pre

vent

over

cook

ing.

Bru

sh c

ombi

ned

ingr

edie

nts

over

leg

of la

mb.

Allo

w to

sta

nd fo

r10

min

utes

cov

ered

with

foil

befo

re c

arvi

ng.


10

CH

ICK

EN

IN

A P

OT

Ser

ves

4-6

1.5

kg c

hic

ken

th

igh

s1 /

4 cu

p p

lain

flo

ur

2 ra

sher

s b

aco

n, f

inel

y ch

op

ped

1 g

reen

cap

sicu

m, d

iced

1 o

nio

n, f

inel

y ch

op

ped

425

g c

an p

eele

d t

om

ato

es

1.T

oss

chic

ken

thig

hs in

flou

r.2.

Com

bine

all

ingr

edie

nts,

exc

ept m

ushr

oom

s, in

a 3

-litr

e ca

sser

ole

dish

.3.

Cov

er a

nd c

ook

for

30-3

3 m

inut

es o

n M

ED

IUM

HIG

H. S

tir 2

-3 ti

mes

dur

ing

cook

ing.

4.A

dd m

ushr

oom

s. C

ook,

unc

over

ed, a

furt

her

5-7

min

utes

on

ME

DIU

M H

IGH

.

CH

ICK

EN

WIT

H B

AC

ON

AN

D L

EE

K S

EA

SO

NIN

GS

erve

s 4

No

.15

chic

ken

60 g

bu

tter

, mel

ted

1 le

ek, f

inel

y ch

op

ped

1 ra

sher

bac

on

, ch

op

ped

1.C

ombi

ne b

utte

r, le

ek a

nd b

acon

in a

bow

l. C

ook

for

1-2

min

utes

on

HIG

H.

2.S

tir in

bre

adcr

umbs

, egg

yol

k an

d se

ason

ings

. Mix

wel

l.3.

Fill

cav

ity o

f chi

cken

with

stu

ffing

and

sec

ure

with

a to

othp

ick.

4.B

rush

chi

cken

with

ext

ra m

elte

d bu

tter.

5.P

lace

chi

cken

on

a ra

ck, b

reas

t-si

de d

own,

coo

k fo

r 11

-13

min

utes

on

ME

DIU

M H

IGH

.6.

Tur

n ov

er, c

ook

a fu

rthe

r 11

-13

min

utes

on

ME

DIU

M H

IGH

.7.

Sta

nd c

over

ed w

ith fo

il fo

r 10

min

utes

bef

ore

carv

ing.

PO

ULT

RY

2 ta

ble

spo

on

s to

mat

o p

aste

2 ch

icke

n s

tock

cu

bes

1 ta

ble

spo

on

so

y sa

uce

salt

an

d p

epp

er20

0 g

mu

shro

om

s, s

liced

CH

ICK

EN

PE

NN

E S

AL

AD

Ser

ves

6

No

.15

chic

ken

20 g

bu

tter

1 p

acke

t p

icad

or

chee

se (

soft

cap

sicu

m-f

lavo

ure

d c

hee

se)

1 cu

p c

hic

ken

sto

ck1 /

2 re

d c

apsi

cum

, ch

op

ped

1 /2

yello

w c

apsi

cum

, ch

op

ped

1 st

ick

cele

ry, c

ho

pp

ed2

cup

s p

enn

e p

asta

4 cu

ps

ho

t ta

p w

ater

1 ta

ble

spo

on

fre

sh c

hiv

es

1.B

rush

chi

cken

with

but

ter

mel

ted

for

20 s

econ

ds o

n H

IGH

.2.

Coo

k ch

icke

n fo

r 28

-32

min

utes

on

ME

DIU

M H

IGH

turn

ing

over

hal

fway

thro

ugh

cook

ing.

3.C

ool a

nd th

en r

emov

e ch

icke

n fle

sh fr

om th

e bo

ne.

4.C

ook

past

a in

a la

rge

bow

l for

15-

16 m

inut

es o

n H

IGH

. Sta

nd fo

r 5

min

utes

,st

ir an

d st

rain

. Set

asi

de to

coo

l.5.

Mel

t che

ese

by c

ombi

ning

with

chi

cken

sto

ck in

a b

owl a

nd c

ooki

ng o

n H

IGH

for

2 m

inut

es.

6.C

ombi

ne a

ll ot

her

ingr

edie

nts

and

mix

wel

l with

chi

cken

, pas

ta a

nd s

auce

.

CH

ICK

EN

FIL

LE

T B

UR

GE

RS

Ser

ves

4

2 ch

icke

n b

reas

t fi

llets

1 p

kt o

f ch

icke

n c

oat

ing

mix

30 g

mel

ted

bu

tter

TO

PPIN

G 1

HA

WA

IIA

N1

slic

e h

am, s

liced

in h

alf

2 sl

ices

pin

eap

ple

, slic

ed in

hal

f3

slic

es c

hed

dar

ch

eese

1.B

rush

fille

ts w

ith b

utte

r.2.

Pla

ce c

hick

en a

nd s

easo

ning

mix

into

a fr

eeze

r ba

g. T

oss

to c

oat c

hick

en.

3.P

lace

chi

cken

fille

ts o

nto

a ro

astin

g ra

ck.

4.C

ook

for

6-8

min

utes

on

ME

DIU

M H

IGH

, tur

ning

hal

fway

thro

ugh

cook

ing.

5.La

yer

topp

ing

on c

hick

en, f

inis

hing

with

che

ese.

6.C

ook

for

4-6

min

utes

on

ME

DIU

M.

7.S

erve

on

a ro

ll w

ith s

alad

.

TO

PPIN

G 2

ME

DIT

ER

RA

NE

AN

4 p

iece

s o

f p

rosc

iutt

o4

pie

ces

of

mar

inat

ed v

eget

able

s su

chas

eg

gp

lan

t o

r ro

ast

cap

sicu

m1 /

4 cu

p g

rate

d v

inta

ge

chee

se1 /

4 cu

p P

arm

esan

ch

eese

3 /4

cup

wh

ole

mea

l bre

adcr

um

bs

1 eg

g y

olk

salt

an

d p

epp

er20

g b

utt

er, m

elte

d, e

xtra


11

TAN

DO

OR

I C

HIC

KE

NS

erve

s 4-

6

2 fr

esh

red

ch

illie

s, s

eed

ed1

on

ion

2 cl

ove

s g

arlic

, cru

shed

2 te

asp

oo

ns

cru

shed

gin

ger

2 ta

ble

spo

on

s le

mo

n ju

ice

2 te

asp

oo

ns

gro

un

d c

um

in1 /

2 te

asp

oo

n b

lack

pep

per

3 te

asp

oo

ns

gro

un

d c

ori

and

er2

wh

ole

clo

ves

1.In

a F

ood

Pro

cess

or, p

ureé

chi

llies

, oni

on, g

arlic

, gin

ger

and

lem

on ju

ice

until

sm

ooth

.2.

Mix

cum

in, p

eppe

r, c

oria

nder

, clo

ves,

cin

nam

on, b

ay le

af, t

urm

eric

, nut

meg

and

papr

ika

in a

sm

all b

owl.

3.C

ook

for

1 m

inut

e on

HIG

H, s

tirrin

g ha

lfway

thro

ugh

cook

ing.

Rem

ove

bay

leaf

and

clo

ves.

4.C

ombi

ne c

hilli

mix

ture

, spi

ces

and

yogh

urt t

oget

her.

Spr

ead

over

chi

cken

.5.

Cov

er a

nd m

arin

ate

over

nigh

t, st

irrin

g oc

casi

onal

ly.

6.P

lace

on

a ro

astin

g ra

ck, c

ook

for

19-2

1 m

inut

es o

n M

ED

IUM

HIG

H. T

urn

over

hal

fway

thro

ugh

cook

ing.

7.S

erve

with

boi

led

rice.

SEA

SON

ED

CH

ICK

EN

PA

RC

EL

SS

erve

s 4

3 sp

rin

g o

nio

ns,

ch

op

ped

fin

ely

1 /2

cup

fre

sh (

wh

ite)

bre

ad c

rum

bs

1 cl

ove

gar

lic, c

rush

ed1

egg

yo

lk1 /

2 cu

p p

ine

nu

ts, c

ho

pp

ed f

inel

y10

0 g

bac

on

1.M

alle

t chi

cken

bre

asts

unt

il fla

t.2.

Mix

all

othe

r in

gred

ient

s in

a s

mal

l bow

l.3.

Pla

ce m

ixtu

re in

the

cent

re o

f the

chi

cken

bre

ast.

4.R

oll a

nd ti

e ch

icke

n w

ith s

trin

g so

as

no fi

lling

is e

xpos

ed.

5.P

lace

in c

asse

role

dis

h an

d br

ush

with

but

ter.

6.C

ook

12-1

4 m

inut

es o

n M

ED

IUM

HIG

H. T

urn

over

hal

fway

dur

ing

cook

ing.

7.S

tand

for

5 m

inut

es, c

over

ed in

foil.

HO

NE

Y C

HIC

KE

N L

EG

SS

erve

s 4

250

mL

so

y sa

uce

4 ta

ble

spo

on

s h

on

ey1

tab

lesp

oo

n le

mo

n ju

ice

1 cl

ove

gar

lic, c

rush

ed

1.C

ombi

ne s

oy s

auce

, hon

ey, l

emon

juic

e, g

arlic

, gin

ger

and

oil i

n a

smal

lbo

wl.

Pou

r ov

er c

hick

en a

nd m

arin

ate

for

2-3

hour

s.2.

Spr

inkl

e w

ith s

esam

e se

eds.

3.A

rran

ge c

hick

en le

gs o

n a

roas

ting

rack

. Coo

k fo

r 14

-18

min

utes

on

ME

DI-

UM

HIG

H, t

urni

ng o

ver

halfw

ay th

roug

h co

okin

g.4.

Allo

w to

sta

nd fo

r 5

min

utes

.

1 /4

teas

po

on

cin

nam

on

1 b

ay le

af1 /

2 te

asp

oo

n t

urm

eric

1 /2

teas

po

on

nu

tmeg

2 te

asp

oo

ns

pap

rika

6 ch

icke

n t

hig

hs,

ski

n r

emo

ved

200

g lo

w-f

at y

og

hu

rt

3 /4

cup

vin

tag

e ch

edd

ar, g

rate

d2

tab

lesp

oo

ns

fin

ely

cho

pp

ed f

resh

bas

il2

Iarg

e ch

icke

n b

reas

ts20

g m

elte

d b

utt

er

1 /2

teas

po

on

fre

shly

gra

ted

gin

ger

2 ta

ble

spo

on

s o

il8

larg

e ch

icke

n le

gs

sesa

me

seed

s

CR

UN

CH

Y C

AM

EM

BE

RT

CH

ICK

EN

Ser

ves

6

125

g c

amem

ber

t ch

eese

,fi

nel

y ch

op

ped

2 ra

sher

s b

aco

n, f

inel

y ch

op

ped

1 /2

cup

to

aste

d, s

liver

ed a

lmo

nd

s

1.M

ix c

amem

bert

, bac

on, a

lmon

ds a

nd 1

tabl

espo

on m

usta

rd to

geth

er.

2.P

ress

cam

embe

rt m

ixtu

re b

etw

een

skin

and

fles

h of

chi

cken

.T

ie c

hick

en le

gs to

geth

er.

3.M

ix r

emai

ning

mus

tard

and

hon

ey. B

rush

ove

r ch

icke

n.4.

Pla

ce b

reas

t sid

e do

wn

on a

roa

stin

g ra

ck, c

ook

for

30-3

2 m

inut

es o

nM

ED

IUM

HIG

H. T

urn

over

hal

fway

thro

ugh

cook

ing.

5.A

llow

to s

tand

cov

ered

with

foil

for

10 m

inut

es b

efor

e se

rvin

g.

RO

AST

CH

ICK

EN

Ser

ves

4

No

.15

chic

ken

30 g

bu

tter

, mel

ted

Sea

son

All

salt

1.W

ash

and

dry

chic

ken

wel

l.2.

Tie

legs

of c

hick

en to

geth

er w

ith s

trin

g.3.

Pla

ce b

reas

t-si

de d

own

on a

roa

stin

g ra

ck.

4.B

aste

with

but

ter

and

sprin

kle

with

Sea

son

All

salt.

5.C

ook

for

14-1

6 m

inut

es o

n M

ED

IUM

HIG

H.

6.T

urn

chic

ken

over

. Bas

te w

ith b

utte

r an

d sp

rinkl

e w

ith S

easo

n A

ll sa

lt.7.

Coo

k a

furt

her

14-1

6 m

inut

es o

n M

ED

IUM

HIG

H.

8.A

llow

to s

tand

cov

ered

with

foil

for

10 m

inut

es b

efor

e se

rvin

g.

2 ta

ble

spo

on

s se

eded

mu

star

dN

o.1

5 ch

icke

n2

tab

lesp

oo

ns

ho

ney


12

SE

AFO

OD

CH

EE

SY S

AL

MO

N C

AN

NE

LL

ON

IS

erve

s 4-

6

1 la

rge

pac

ket

can

nel

lon

i25

0 g

ric

ott

a ch

eese

90 g

ch

edd

ar c

hee

sesa

lt a

nd

pep

per

to

tas

te2

egg

s lig

htl

y b

eate

n21

0 g

red

sal

mo

n, d

rain

ed w

ith

bo

nes

rem

ove

d2

teas

po

on

s le

mo

n ju

ice

2 ta

ble

spo

on

s fr

esh

par

sley

, ch

op

ped

2 ta

ble

spo

on

s o

f ex

tra

ched

dar

ch

eese

375

g ja

r p

asta

sau

ce

1.C

ombi

ne r

icot

ta c

hees

e, c

hedd

ar c

hees

e, s

alt a

nd p

eppe

r, e

ggs,

sal

mon

and

lem

on ju

ice

and

mix

wel

l.2.

Pla

ce s

poon

fuls

of s

alm

on m

ixtu

re in

to c

anne

lloni

she

lls u

ntil

full.

3.P

lace

in a

sin

gle

laye

r in

a s

hallo

w d

ish.

4.P

our

past

a ov

er c

anne

lloni

and

sm

ooth

ove

r w

ith th

e ba

ck o

f a s

poon

toen

sure

all

sect

ions

of p

asta

are

cov

ered

with

sau

ce.

5.C

ook

for

14 m

inut

es o

n M

ED

IUM

HIG

H.

6.R

emov

e di

sh a

nd s

prin

kle

with

ext

ra c

hees

e. C

ontin

ue c

ooki

ng o

n M

ED

IUM

HIG

H fo

r a

furt

her

2-4

min

utes

. Allo

w to

sta

nd fo

r 10

min

utes

bef

ore

serv

ing.

7.S

prin

kle

with

cho

pped

par

sley

to s

erve

.

GA

RL

IC P

RA

WN

SS

erve

s 4

24 g

reen

kin

g p

raw

ns

3 ta

ble

spo

on

s b

utt

er3

clo

ves

gar

lic, c

rush

ed1

tab

lesp

oo

n c

ho

pp

ed p

arsl

ey

1.P

eel a

nd d

evei

n pr

awns

, lea

ving

tails

in ta

ct.

2.C

ombi

ne b

utte

r an

d ga

rlic.

Coo

k fo

r 1

min

ute

on H

IGH

.3.

Stir

in p

raw

ns a

nd c

ook

for

4-6

min

utes

on

ME

DIU

M, t

ossi

ng e

very

2m

inut

es.

4.S

erve

in in

divi

dual

dis

hes

sprin

kled

with

par

sley

.

SEA

FO

OD

LA

KSA

Ser

ves

4-6

1 ta

ble

spo

on

lem

on

gra

ss, f

inel

y sl

iced

270

mL

co

con

ut

crea

m2

fish

fille

ts o

r 30

0 g

kin

g p

raw

ns

or

bo

th1

tab

lesp

oo

n o

il1-

2 ta

ble

spo

on

s L

aksa

pas

te

1.In

a la

rge

bow

l coo

k La

ksa

past

e, o

il, le

mon

gra

ss, a

nd g

arlic

for

1 m

inut

e on

HIG

H s

tirrin

g on

ce d

urin

g co

okin

g.2.

Add

fish

sau

ce, f

ish

stoc

k an

d co

ok fo

r 3

min

utes

on

HIG

H.

3.A

dd c

ubed

fish

and

or

deve

ined

pra

wns

and

coo

k fo

r 7

min

utes

on

ME

DIU

M.

Stir

thro

ugh

coco

nut c

ream

and

coo

k fo

r a

furt

her

2 m

inut

es.

4.A

dd n

oodl

es to

a la

rge

bow

l of b

oilin

g w

ater

and

let s

tand

for

5-10

min

utes

,or

unt

il no

odle

s co

llaps

e.5.

In a

ser

ving

bow

l pla

ce b

ean

shoo

ts, n

oodl

es a

nd th

en L

aksa

sou

p.6.

Gar

nish

with

fres

hly

torn

cor

iand

er a

nd fr

ied

onio

n fla

kes.

1 ta

ble

spo

on

fis

h s

auce

1 p

acke

t o

f b

ean

sh

oo

ts2

clo

ves

gar

lic c

rush

ed1

pac

ket

of

verm

icel

li n

oo

dle

s1,

125

mL

Fis

h S

tock

SMO

KE

D S

AL

MO

N T

AG

LIA

TE

LL

ES

erve

s 4

500

g t

aglia

telle

pas

ta60

g b

utt

er10

0 g

sm

oke

d s

alm

on

200

g s

no

w p

eas,

tri

mm

ed10

0 g

bu

tto

n m

ush

roo

ms,

fin

ely

slic

ed

1.P

lace

tagl

iate

lle in

a la

rge

bow

l with

6 c

ups

of h

ot ta

p w

ater

. Coo

k fo

r 10

-12

min

utes

on

HIG

H, s

tirrin

g ha

lfway

. Dra

in p

asta

.2.

In a

larg

e bo

wl c

ook

garli

c, b

utte

r an

d sh

allo

ts fo

r 1

min

ute

on H

IGH

.3.

Add

trim

med

who

le s

now

pea

s an

d bu

tton

mus

hroo

ms,

and

coo

k fo

r a

furt

her

2 m

inut

es o

n H

IGH

.4.

In a

larg

e m

icro

wav

e sa

fe b

owl,

plac

e cr

eam

and

coo

k fo

r 5

min

utes

on

ME

DIU

M, s

tirrin

g on

ce d

urin

g co

okin

g.5.

In a

larg

e sh

allo

w d

ish,

com

bine

pas

ta, s

now

pea

s, b

utto

n m

ushr

oom

s,sm

oked

sal

mon

and

dill

. Stir

gen

tly u

ntil

the

past

a is

wel

l coa

ted.

6.S

prin

kle

with

par

mes

an c

hees

e an

d co

ok fo

r 2

min

utes

on

HIG

H.

2 cl

ove

s g

arlic

, cru

shed

2 sm

all s

hal

lots

, fin

ely

slic

ed60

0 g

th

icke

ned

cre

am1

tab

lesp

oo

n f

resh

dill

1 cu

p p

arm

esan

ch

eese


13

GA

RL

IC M

USS

EL

SS

erve

s 4

as e

ntre

e

250

g m

uss

els

250

g N

ew Z

eala

nd

mu

ssel

s1

cup

win

e2

cup

s w

ater

1 cl

ove

gar

lic, c

rush

ed

1.W

ash

mus

sels

und

er r

unni

ng w

ater

; rem

ove

all t

race

s of

mud

, sea

wee

d an

dba

rnac

les

with

bru

sh o

r kn

ife; r

emov

e be

ards

. Dis

card

cra

cked

, bro

ken

orop

en m

usse

l she

lls.

2.In

a la

rge

bow

l, co

ver

mus

sels

with

win

e, w

ater

and

gar

lic. C

ook

for

14-1

6 m

inut

es o

n M

ED

IUM

or

until

ope

n, r

emov

ing

from

liqu

id a

s th

ey o

pen.

Dis

card

uno

pene

d m

usse

ls.

GA

RL

IC B

UT

TE

R1.

Mel

t but

ter

in ju

g fo

r 30

sec

onds

on

HIG

H, a

dd o

il, g

arlic

and

pep

per.

Pou

r 1 /

2 ga

rlic

sauc

e ov

er m

usse

ls; t

oss

wel

l.2.

Arr

ange

mus

sels

in s

ervi

ng b

owl a

nd p

our

rem

aini

ng s

auce

ove

r m

usse

ls.

SEA

FO

OD

MA

RIN

AR

AS

erve

s 6-

8

1 ta

ble

spo

on

oil

1 cl

ove

gar

lic, c

rush

ed10

0 g

an

gel

hai

r p

asta

6 cu

ps

ho

t ta

p w

ater

1.P

lace

oil

and

garli

c in

a la

rge

mic

row

ave

safe

bow

l and

coo

k fo

r 20

-30

seco

nds

on H

IGH

.2.

Pla

ce p

asta

and

hot

wat

er in

a la

rge

mic

row

ave

safe

bow

l and

coo

k fo

r 10

min

utes

on

HIG

H, s

tirrin

g on

ce d

urin

g co

okin

g. A

llow

to s

tand

for

5 m

inut

es.

Dra

in. S

et a

side

.3.

Pla

ce 3

00 g

mar

inar

a an

d to

mat

oes

into

oil

and

cook

for

4-6

min

utes

on

ME

DIU

M, s

tirrin

g on

ce d

urin

g co

okin

g.4.

Stir

in c

ream

and

sha

llots

and

coo

k fo

r 1-

2 m

inut

es o

n M

ED

IUM

HIG

H.

5.S

tir a

nd s

tand

for

2 m

inut

es b

efor

e se

rvin

g.

CR

AB

MO

RN

AY

Ser

ves

6

350

g f

resh

cra

bm

eat

or

2 x

170

gca

ns

crab

mea

t, d

rain

ed5

clo

ves

gar

lic, c

rush

ed60

g b

utt

er1 /

3 cu

p p

lain

flo

ur

1 /2

teas

po

on

dry

mu

star

d2

cup

s m

ilk

1.In

a la

rge

bow

l, m

elt b

utte

r fo

r 1

min

ute

on H

IGH

. Stir

in fl

our

and

mus

tard

.C

ook

for

a fu

rthe

r 1

min

ute

on H

IGH

.2.

Gra

dual

ly s

tir in

milk

. Coo

k fo

r 3-5

min

utes

on

HIG

H, s

tirrin

g ev

ery

min

ute.

3.S

tir in

oni

on, c

rab

mea

t, sa

lt an

d pe

pper

, 1 /4

cup

chee

se, t

omat

o sa

uce,

taba

sco,

Wor

cest

ersh

ire s

auce

, cre

am a

nd g

arlic

.4.

Pla

ce in

to a

1-li

tre

serv

ing

dish

. Spr

inkl

e w

ith r

emai

ning

che

ese.

5.C

ook

for

8-10

min

utes

on

ME

DIU

M.

6.S

erve

in v

olav

aunt

she

lls w

ith a

gar

den

sala

d.

1 o

nio

n, f

inel

y ch

op

ped

1 /2

cup

gra

ted

ch

eese

4 ta

ble

spo

on

s to

mat

o s

auce

1 /2

teas

po

on

to

bas

co2

teas

po

on

s W

orc

este

rsh

ire

sau

ce3

tab

lesp

oo

ns

crea

m

300

g s

eafo

od

mar

inar

a3

fres

h t

om

ato

es, c

ho

pp

ed2

tab

lesp

oo

ns

crea

m2

shal

lots

, fin

ely

slic

ed

SESA

ME

PR

AW

NS

Ser

ves

4

250

g p

raw

ns,

pee

led

an

d d

evei

ned

1 ta

ble

spo

on

ses

ame

oil

1 cl

ove

gar

lic, c

rush

ed2

teas

po

on

s ke

cap

man

is1

tab

lesp

oo

n s

esam

e se

eds

1.P

eel p

raw

ns, l

eavi

ng ta

ils in

tact

, and

dev

ein.

2.C

ombi

ne th

e pr

awns

, oil,

gar

lic a

nd k

ecap

man

is in

a la

rge

bow

l and

stir

wel

l. C

over

and

ref

riger

ate

for

at le

ast 2

hou

rs.

3.T

hrea

d th

e pr

awns

ont

o m

icro

wav

e sa

fe s

kew

ers

and

plac

e on

to a

mic

ro-

wav

e sa

fe r

oast

ing

rack

.4.

Spr

inkl

e on

e si

de o

f the

ske

wer

ed p

raw

ns w

ith h

alf t

he s

esam

e se

eds.

Coo

kfo

r 3-

5 m

inut

es o

n M

ED

IUM

, tur

ning

afte

r 2

min

utes

.

GA

RL

IC B

UT

TE

R2

tab

lesp

oo

ns

bu

tter

2 ta

ble

spo

on

s o

live

oil

2 cl

ove

s g

arlic

, cru

shed

pep

per


14

HO

NE

Y C

AR

RO

TS

Ser

ves

4

500

g c

arro

ts, s

liced

len

gth

wis

e60

g b

utt

er1

tab

lesp

oo

n h

on

ey

1.C

ombi

ne a

ll in

gred

ient

s in

a c

asse

role

dis

h.2.

Cov

er a

nd c

ook

for

5-6

min

utes

on

HIG

H. S

tir h

alfw

ay th

roug

h co

okin

g.3.

Sta

nd c

over

ed fo

r 3

min

utes

bef

ore

serv

ing.

4.S

prin

kle

with

toas

ted

sesa

me

seed

s.

VE

GE

TAB

LE

PL

AT

TE

RS

erve

s 4

200

g c

arro

ts, s

liced

200

g b

rocc

oli,

cu

t in

to f

lore

ts10

0 g

zu

cch

ini,

slic

ed

1.A

rran

ge v

eget

able

s in

a s

hallo

w d

ish

with

the

hard

er v

eget

able

s po

sitio

ned

arou

nd th

e ou

tsid

e an

d th

e so

fter

vege

tabl

es in

the

cent

re.

2.C

over

with

a li

d or

pla

stic

wra

p.3.

Coo

k fo

r 4-

6 m

inut

es o

n H

IGH

.4.

Sta

nd c

over

ed fo

r 3

min

utes

, bef

ore

serv

ing.

CA

UL

IFL

OW

ER

AU

GR

AT

INS

erve

s 4-

6

500

g c

aulif

low

er f

lore

ts30

g b

utt

er2

tab

lesp

oo

ns

flo

ur

1 cu

p m

ilk1

teas

po

on

mu

star

d1 /

2 cu

p g

rate

d c

hee

sep

apri

ka

1.P

lace

cau

liflo

wer

in a

flan

dis

h. C

over

and

coo

k fo

r 4-

6 m

inut

es o

n H

IGH

,un

til te

nder

. Dra

in.

2.M

elt b

utte

r in

a P

yrex

bow

l for

30-

40 s

econ

ds o

n H

IGH

.3.

Stir

in fl

our.

Coo

k fo

r 1

min

ute

on H

IGH

.4.

Gra

dual

ly s

tir in

milk

and

mus

tard

. Coo

k fo

r 2-

21 /2

min

utes

on

HIG

H, s

tirrin

gev

ery

min

ute.

5.S

tir in

che

ese

until

mel

ted.

6.P

our

over

cau

liflo

wer

. Spr

inkl

e w

ith p

aprik

a.7.

Coo

k fo

r 2-

4 m

inut

es o

n M

ED

IUM

HIG

H.

SCA

LL

OP

ED

PO

TAT

OE

SS

erve

s 4-

6

3 la

rge

po

tato

es (

app

rox.

500

g),

pee

led

an

d s

liced

th

inly

1 /2

larg

e o

nio

n, s

liced

1 cu

p g

rate

d t

asty

ch

eese

250

ml t

hic

ken

ed c

ream

pap

rika

salt

an

d p

epp

er t

o t

aste

1.In

a m

ediu

m c

asse

role

dis

h, p

lace

1 /3

of th

e sl

iced

pot

atoe

s to

cov

er th

e di

sh.

2.La

yer

1 /2

of th

e sl

iced

oni

on o

n to

p.3.

Spr

inkl

e 1 /

3 of

the

grat

ed c

hees

e ov

er th

e on

ion.

4.R

epea

t with

sec

ond

laye

r of

pot

atoe

s, o

nion

and

che

ese.

5.F

inis

h w

ith a

laye

r of

pot

atoe

s an

d po

ur o

ver

thic

kene

d cr

eam

.6.

Top

with

rem

aini

ng c

hees

e, s

alt a

nd p

eppe

r to

tast

e, s

prin

kle

with

pap

rika.

7.C

ook

unco

vere

d fo

r 10

min

utes

on

ME

DIU

M H

IGH

.8.

Coo

k fo

r a

furt

her

7 m

inut

es o

n M

ED

IUM

.9.

Sta

nd fo

r 5

min

utes

bef

ore

serv

ing.

VE

GE

TAB

LE

S

EA

SY H

OM

E-M

AD

E R

ISO

TT

OS

erve

s 6-

8

1 o

nio

n, d

iced

60 g

bu

tter

4 ra

sher

s b

aco

n, d

iced

(or

1 cu

p c

oo

ked

ch

icke

n o

r h

am)

3 ch

icke

n o

r b

eef

sto

ck c

ub

es2

cup

s b

oili

ng

wat

er1

cup

lon

g-g

rain

ric

e, w

ash

ed w

ell

1 cu

p a

sso

rted

fin

ely

cho

pp

ed v

eget

able

s,e.

g. c

arro

ts, z

ucc

hin

is, m

ush

roo

ms

1.P

lace

oni

on, b

utte

r an

d ba

con

in a

3-li

tre

cass

erol

e di

sh. C

ook

for

3-4

min

utes

on

HIG

H. S

tir w

ell.

2.D

isso

lve

stoc

k cu

bes

in b

oilin

g w

ater

; add

to o

nion

and

bac

on. A

dd a

ll ot

her

ingr

edie

nts.

Cov

er w

ith a

lid

and

cook

for

23-2

5 m

inut

es o

n H

IGH

. Do

not s

tirw

hile

coo

king

.3.

At t

he e

nd o

f thi

s tim

e, a

ll th

e liq

uid

will

hav

e be

en a

bsor

bed.

4.Le

ave

to s

tand

for

5 m

inut

es a

nd s

tir w

ith a

fork

bef

ore

serv

ing.

1 te

asp

oo

n g

arlic

, cru

shed

1 te

asp

oo

n s

esam

e se

eds


15

POTA

TO, A

VO

CA

DO

AN

D O

NIO

N S

ALA

DS

erve

s 6

1 kg

sm

all n

ew p

ota

toes

1 la

rge

on

ion

, slic

ed in

to r

ing

s1

tab

lesp

oo

n c

aste

r su

gar

1 ta

ble

spo

on

bu

tter

1 /2

cup

may

on

nai

se

1.C

ut u

npee

led

pota

toes

in h

alf.

Pla

ce in

a la

rge

dish

and

cov

er w

ith w

ater

.C

ook,

cov

ered

with

a li

d, fo

r 14

-16

min

utes

on

HIG

H (

pota

toes

sho

uld

bete

nder

but

hol

ding

thei

r sh

ape)

. Dra

in.

2.P

lace

oni

on r

ings

, cas

ter

suga

r an

d bu

tter

in a

Pyr

ex d

ish.

Coo

k fo

r 4-

6m

inut

es o

n H

IGH

, stir

ring

twic

e.3.

Com

bine

may

onna

ise,

sou

r cr

eam

and

bla

ck p

eppe

r. P

our

over

pot

atoe

s.4.

Tos

s in

oni

ons

and

avoc

ado;

spr

inkl

e w

ith c

hive

s.

150

mL

so

ur

crea

mb

lack

pep

per

1 la

rge

avo

cad

o, c

ub

edch

ives

, fo

r g

arn

ish

HO

NE

Y G

ING

ER

ED

VE

GE

TAB

LE

SS

erve

s 6

2 te

asp

oo

ns

gra

ted

gin

ger

2 ta

ble

spo

on

s h

on

ey1

tab

lesp

oo

n s

oy

sau

ce2

teas

po

on

s le

mo

n ju

ice

500

g b

utt

ern

ut

pu

mp

kin

, pee

led

an

d t

hin

ly s

liced

1 cu

p f

roze

n b

ean

s2

zucc

hin

is, s

liced

1 ta

ble

spo

on

ses

ame

seed

s

1.In

a la

rge

bow

l,hea

t gin

ger,

hon

ey, s

oy s

auce

and

lem

on ju

ice

for

1 m

inut

eon

HIG

H.

2.A

dd p

umpk

in a

nd c

ook

cove

red

4-6

min

utes

on

HIG

H, u

ntil

just

tend

er.

3.S

tir in

bea

ns a

nd z

ucch

ini,

cook

cov

ered

a fu

rthe

r 3-

4 m

inut

es o

n H

IGH

.4.

Spo

on o

nto

a se

rvin

g pl

ate.

Spr

inkl

e w

ith s

esam

e se

eds.

PO

TAT

OE

S P

IZZ

AIO

LA

Ser

ves

4-6

4 la

rge

po

tato

es1

tab

lesp

oo

n b

utt

er1

clo

ve g

arlic

, cru

shed

425

g c

an t

om

ato

es, r

ou

gh

ly c

ho

pp

ed2

teas

po

on

s fr

esh

(o

r 1 /

2 te

asp

oo

n d

ried

) b

asil

gro

un

d b

lack

pep

per

an

d s

alt

to t

aste

1 /2

bro

wn

on

ion

, fin

ely

dic

ed1

anch

ovy

, min

ced

1.P

eel a

nd d

ice

pota

toes

into

1.5

cm

cub

es, r

inse

and

pla

ce in

a la

rge

bow

lw

ith 2

tabl

espo

ons

of w

ater

, cov

er a

nd c

ook

for

6-8

min

utes

on

HIG

H,

stirr

ing

halfw

ay th

roug

h co

okin

g. D

rain

.2.

In a

sm

all b

owl,

com

bine

but

ter,

gar

lic, o

nion

and

anc

hovy

. Coo

k fo

r 1 /

2-1

min

ute

on H

IGH

, stir

hal

fway

.3.

Com

bine

bas

il, p

eppe

r an

d sa

lt to

gar

lic m

ixtu

re.

4.A

dd to

mat

oes

and

garli

c m

ixtu

re to

pot

atoe

s, e

nsur

ing

pota

toes

are

wel

lco

ated

.5.

Coo

k, u

ncov

ered

, for

4-5

min

utes

on

HIG

H, s

tirrin

g ha

lfway

thro

ugh

cook

ing.

PU

MP

KIN

SA

LA

DS

erve

s 6-

8

1 kg

pu

mp

kin

, pee

led

an

d c

ub

ed2

tab

lesp

oo

ns

wat

er3 /

4 cu

p w

aln

uts

6 sh

allo

ts, c

ho

pp

ed

1.P

lace

pum

pkin

in la

rge

bow

l, ad

d 2

tabl

espo

ons

of w

ater

, cov

er a

nd c

ook

for

10-1

2 m

inut

es o

n H

IGH

or

until

pum

pkin

is ju

st c

ooke

d, b

ut s

till f

irm. S

tirha

lfway

thro

ugh

cook

ing

2.R

efre

sh b

y ru

nnin

g co

ld w

ater

ove

r pu

mpk

in. D

rain

and

chi

ll.3.

Mix

wal

nuts

, sha

llots

, par

sley

, nut

meg

and

pep

per

with

may

onna

ise.

4.F

old

may

onna

ise

mix

ture

gen

tly in

to th

e pu

mpk

in. S

erve

chi

lled.

STU

FF

ED

BA

KE

D P

OTA

TO

ES

Ser

ves

4

4 la

rge

po

tato

es1 /

4 cu

p m

ilk1 /

4 cu

p c

ream

1 /2

cup

gra

ted

ch

edd

ar c

hee

se

1.P

ierc

e po

tato

es w

ith a

fork

; pla

ce o

n tu

rnta

ble.

Coo

k fo

r 10

-12

min

utes

on

HIG

H. S

tand

in fo

il fo

r 5

min

utes

.2.

Cut

a th

in s

lice

from

the

top

of e

ach

pota

to; s

coop

out

coo

ked

pota

to w

ith a

spoo

n, le

avin

g a

thin

she

ll.3.

Stir

milk

, cre

am, h

alf t

he c

hees

e, b

utte

r, p

arsl

ey, m

usta

rd a

nd p

otat

o. M

ixw

ell u

ntil

no lu

mps

rem

ain.

4.S

poon

mix

ture

into

eac

h po

tato

she

ll. P

lace

on

a pl

ate.

5.S

prin

kle

with

rem

aini

ng c

hees

e an

d pa

prik

a. C

ook

for

4-5

min

utes

on

HIG

H,

until

che

ese

is m

elte

d.

30 g

bu

tter

2 te

asp

oo

ns

dri

ed p

arsl

ey f

lake

s1 /

4 te

asp

oo

n d

ry m

ust

ard

pap

rika

1 ta

ble

spo

on

fin

ely

cho

pp

ed p

arsl

ey1 /

2 te

asp

oo

n n

utm

egg

rou

nd

bla

ck p

epp

er1

cup

may

on

nai

se


16

CH

OC

OL

AT

E M

OU

SSE

Ser

ves

4

200

g c

oo

kin

g c

ho

cola

te2

tab

lesp

oo

ns

wat

er2

tab

lesp

oo

ns

rum

1 /4

cup

cas

ter

sug

ar

1.P

lace

cho

cola

te, w

ater

and

rum

in a

larg

e he

atpr

oof b

owl.

Mel

t for

1 m

inut

eon

HIG

H, s

tirrin

g ha

lfway

. Stir

in s

ugar

.2.

Allo

w m

ixtu

re to

coo

l, th

en w

hip

until

aer

ated

.3.

Bea

t egg

whi

tes

until

stif

f pea

ks fo

rm.

4.W

hip

the

crea

m u

ntil

thic

k bu

t not

stif

f. F

old

crea

m a

nd b

eate

n eg

g w

hite

sin

to c

hoco

late

mix

ture

.5.

Div

ide

mix

ture

eve

nly

betw

een

four

des

sert

gla

sses

. Ref

riger

ate

until

set

.6.

Ser

ve d

ecor

ated

with

cre

am a

nd c

hoco

late

sha

ving

s.

AU

STR

AL

IAN

FR

UIT

CA

KE

Ser

ves

4-6

1 kg

mix

ed f

ruit

1 cu

p b

row

n s

ug

ar25

0 g

bu

tter

, ch

op

ped

2 ta

ble

spo

on

s b

ran

dy

4 eg

gs,

lig

htl

y b

eate

n2

teas

po

on

s p

aris

ien

ne

esse

nce

1.C

ombi

ne th

e fir

st 4

ingr

edie

nts

in a

larg

e bo

wl.

Cov

er a

nd c

ook

for

4 m

inut

eson

HIG

H, s

tirrin

g on

ce. A

llow

to c

ool s

light

ly.

2.S

tir in

egg

s an

d pa

risie

nne

esse

nce,

follo

wed

by

dry

ingr

edie

nts.

3.P

our

into

a g

reas

ed 2

0 cm

cak

e co

ntai

ner.

4.C

ook

for

5 m

inut

es o

n H

IGH

.5.

Usi

ng a

3 c

m fo

il st

rip, p

lace

aro

und

the

outs

ide

of c

ake

plas

tic c

onta

iner

.(T

his

will

pre

vent

the

outs

ide

from

ove

rcoo

king

bef

ore

the

cent

re is

coo

ked.

)6.

Coo

k a

furt

her

5 m

inut

es o

n H

IGH

.7.

Sta

nd fo

r 10

min

utes

bef

ore

turn

ing

out.

8.P

our

over

ext

ra b

rand

y. D

ecor

ate

with

ext

ra g

lacé

frui

ts if

des

ired.

CH

OC

OL

AT

E C

AK

E2

cup

s su

gar

3 /4

cup

co

coa

1 te

asp

oo

n b

akin

g p

ow

der

11 /2

cup

s m

ilk

ICIN

G12

5 g

bu

tter

1 cu

p ic

ing

su

gar

1 d

esse

rt s

po

on

ru

m

1.C

ombi

ne a

ll in

gred

ient

s to

geth

er in

a la

rge

bow

l.2.

Bea

t tog

ethe

r fo

r 3

min

utes

on

HIG

H.

3.P

our

into

a g

reas

ed m

icro

wav

e sa

fe g

ugel

hopf

con

tain

er.

4.C

ook

for

20-2

3 m

inut

es o

n M

ED

IUM

. Allo

w to

sta

nd 5

-10

min

utes

bef

ore

turn

ing

out.

5.A

llow

to c

ool b

efor

e ic

ing.

ICIN

G1.

Bea

t ing

redi

ents

toge

ther

till

light

and

cre

amy.

DE

SSE

RT

SB

RE

AD

AN

D B

UT

TE

R P

UD

DIN

GS

erve

s 4-

6

4 sl

ices

mu

ltig

rain

bre

ad,

cru

sts

rem

ove

db

utt

er3

tab

lesp

oo

ns

cast

er s

ug

ar1 /

4 cu

p s

ult

anas

1.S

prea

d br

ead

with

but

ter

and

cut i

nto

2 cm

cub

es.

2.P

lace

bre

ad, s

ugar

and

sul

tana

s in

a 1

.25-

litre

pud

ding

bow

l.3.

Hea

t milk

and

van

illa

for

3 m

inut

es o

n H

IGH

. Gra

dual

ly w

hisk

into

egg

s.C

ook

for

3-4

min

utes

on

HIG

H, s

tirrin

g du

ring

cook

ing,

or

until

thic

k.4.

Pou

r ov

er b

read

mix

ture

.5.

Spr

inkl

e w

ith b

row

n su

gar

and

nutm

eg.

6.C

ook

for

15-2

0 m

inut

es o

n M

ED

IUM

LO

W.

7.A

llow

to s

tand

for

5-10

min

utes

bef

ore

serv

ing.

21 /2

cup

s m

ilk1 /

2 te

asp

oo

n v

anill

a es

sen

ce4

egg

s, li

gh

tly

bea

ten

3 te

asp

oo

ns

bro

wn

su

gar

1 /4

teas

po

on

nu

tmeg

1 cu

p p

lain

flo

ur,

sif

ted

1 te

asp

oo

n b

akin

g p

ow

der

1 /2

teas

po

on

nu

tmeg

1 te

asp

oo

n c

inn

amo

n2

tab

lesp

oo

ns

bra

nd

y, e

xtra

3 eg

g w

hit

es30

0 m

L c

arto

n t

hic

ken

ed c

ream

extr

a cr

eam

fo

r d

eco

rati

on

30 g

ch

oco

late

, gra

ted

CA

RA

ME

L R

ICE

PU

DD

ING

Ser

ves

4-6

1 cu

p r

ice

3 cu

ps

ho

t w

ater

400

g c

an c

on

den

sed

milk

1.P

lace

ric

e an

d w

ater

in a

larg

e P

yrex

bow

l. C

ook

for

10 m

inut

es o

n H

IGH

, or

until

tend

er. S

tir h

alfw

ay. D

rain

.2.

Mix

con

dens

ed m

ilk a

nd b

utte

r to

geth

er. C

ook

for

4-6

min

utes

on

HIG

H,

stirr

ing

ever

y 30

sec

onds

. (C

aram

el w

ill b

oil o

ver

if no

t stir

red.

)3.

Mix

car

amel

into

ric

e an

d sp

rinkl

e w

ith c

inna

mon

sug

ar.

1 /2

cup

oil

13 /4

cup

s p

lain

flo

ur

2 eg

gs

2 te

asp

oo

ns

van

illa

125

g p

hila

del

ph

ia c

hee

se2

des

sert

sp

oo

ns

coco

a

1 ta

ble

spo

on

bu

tter

1 ta

ble

spo

on

lem

on

juic

eci

nn

amo

n s

ug

ar

17


Pro

cedu

re:

1.R

emov

e w

rapp

ing

from

mea

t.2.

Pla

ce fr

ozen

mea

t on

a de

fros

t rac

k. S

hiel

d.3.

Def

rost

usi

ng M

ED

IUM

LO

W/D

EF

RO

ST

pow

er le

vel (

30%

).4.

Hal

fway

thro

ugh

defr

ostin

g, r

emov

e an

y de

fros

ted

port

ions

, e.g

. ste

ak,m

ince

.T

urn

over

and

shi

eld.

Con

tinue

def

rost

ing.

DE

FR

OST

ING

FR

OZ

EN

FO

OD

SD

EF

RO

STIN

G T

IME

S A

ND

TE

CH

NIQ

UE

SF

OR

SE

AF

OO

D, B

RE

AD

AN

D P

IES

SE

AF

OO

DM

ICR

OW

AV

E T

IME

ST

AN

DIN

G T

IME

PR

OC

ED

UR

ES

Pla

ce b

etw

een

pape

r to

wel

dire

ctly

on

turn

tabl

e.2

slic

es4

slic

es6

slic

esB

read

Rol

ls

20-2

5 se

cond

s40

-45

seco

nds

50-6

0 se

cond

s30

-35

seco

nds

per

roll

PR

OC

ED

UR

ES

MIC

RO

WA

VE

TIM

E

PR

OC

ED

UR

ES

PIE

S

MIC

RO

WA

VE

TIM

E

Indi

vidu

alW

hole

3-4

min

utes

7-8

min

utes

Rem

ove

from

pac

kagi

ng.

Pla

ce b

etw

een

pape

r to

wel

on a

rac

k. T

urn

over

hal

fway

.A

llow

to s

tand

3-5

min

utes

bef

ore

rehe

atin

g.

Who

le F

ish

Sca

llops

Pra

wns

4-6

min

utes

/500

g

6-8

min

utes

/500

g

4-6

min

utes

/500

g

5 m

inut

es

2-3

min

utes

2-3

min

utes

Shi

eld

head

and

tail

with

foil.

Sep

arat

e an

dre

arra

nge

halfw

ayth

roug

h de

fros

ting.

Sep

arat

e as

soo

n as

poss

ible

.

Sep

arat

e as

soo

n as

poss

ible

.

DE

FR

OST

ING

TIM

ES

AN

D T

EC

HN

IQU

ES

FO

R M

EA

T A

ND

PO

UL

TR

Y

BE

EF

(R

oast

)S

teak

sM

ince

d B

eef

PO

RK

(R

oast

)C

hops

Rib

sM

ince

d P

ork

LAM

B (

Roa

st)

Sho

ulde

rC

hops

PO

ULT

RY

Tur

key

(Who

le)

Chi

cken

(W

hole

)

Pie

ces

Duc

k

MIC

RO

WA

VE

TIM

EC

UT

10-1

2 m

inut

es/5

00 g

6-8

min

utes

/500

g8-

10 m

inut

es/5

00 g

8-10

min

utes

/500

g5-

7 m

inut

es/5

00 g

7-9

min

utes

/500

g9-

11 m

inut

es/5

00 g

8-10

min

utes

/500

g7-

9 m

inut

es/5

00 g

61 /2-

71 /2

min

utes

/500

g

8-10

min

utes

/500

g8-

9 m

inut

es/5

00 g

8-12

min

utes

/500

g8-

10 m

inut

es/5

00 g

10-1

5 m

inut

es5-

10 m

inut

es5-

10 m

inut

es

10-1

5 m

inut

es5-

10 m

inut

es5-

10 m

inut

es5-

10 m

inut

es

10-1

5 m

inut

es10

-15

min

utes

5-10

min

utes

20-3

0 m

inut

es10

-15

min

utes

10-1

5 m

inut

es10

-15

min

utes

CH

AR

TS

ST

AN

DIN

G T

IME

BR

EA

D

18


MIC

RO

WA

VE

OV

EN

RO

AST

ING

CH

AR

T

BE

EF

Rar

eM

ediu

mW

ell d

one

VE

AL

Wel

l don

e

PO

RK

Wel

l don

e

LAM

BM

ediu

mW

ell d

one

CH

ICK

EN

Who

le

CH

ICK

EN

Pie

ces

TU

RK

EY

Who

le

DU

CK

24-2

7 m

inut

es/k

g at

ME

DIU

M28

-31

min

utes

/kg

at M

ED

IUM

34-3

7 m

inut

es/k

g at

ME

DIU

M

33-3

5 m

inut

es/k

g at

ME

DIU

M

29-3

1 m

inut

es/k

g at

ME

DIU

M

17-2

1 m

inut

es/k

g at

ME

DIU

M H

IGH

22-2

5 m

inut

es/k

g at

ME

DIU

M H

IGH

16-2

1 m

inut

es/k

g at

ME

DIU

M H

IGH

12-1

3 m

inut

es/5

00 g

at M

ED

IUM

15-1

7 m

inut

es/5

00 g

at M

ED

IUM

12-1

4 m

inut

es/5

00 g

at M

ED

IUM

INS

TR

UC

TIO

NS

CO

OK

ING

TIM

E A

ND

PO

WE

R L

EV

EL

FO

OD

5-10

min

utes

10-1

5 m

inut

es

10-1

5 m

inut

es

10-1

5 m

inut

es

10-1

5 m

inut

es

10-1

5 m

inut

es

Tie

mea

t with

str

ing.

Sea

son

with

cra

cked

pep

per.

Pla

ce fa

t-si

de d

own

on a

Rac

k. T

urn

over

hal

fway

thro

ugh

cook

ing.

Sta

nd c

over

ed w

ith fo

il be

fore

car

ving

.

Tie

mea

t with

str

ing.

Pla

ce o

n a

rack

. Bru

sh w

ith m

elte

dbu

tter.

Tur

n ov

er h

alfw

ay th

roug

h co

okin

g. S

tand

cov

ered

with

foil

befo

re c

arvi

ng.

Bru

sh r

ind

with

oil

and

sprin

kle

with

sal

t. P

lace

on

a ra

ck.

Tur

n ov

er h

alfw

ay th

roug

h co

okin

g. S

tand

cov

ered

with

foil

befo

re c

arvi

ng.

Sea

son

with

'Sea

son

All'

or

as d

esire

d. P

lace

fat-

side

dow

non

a r

ack.

Tur

n ov

er h

alfw

ay th

roug

h co

okin

g. S

tand

cov

ered

with

foil

befo

re c

arvi

ng.

Bru

sh w

ith m

elte

d bu

tter.

Sea

son

as d

esire

d. P

lace

chi

cken

brea

st-s

ide

dow

n on

a r

ack.

Tur

n ov

er a

nd s

hiel

d w

ings

and

legs

hal

fway

thro

ugh

cook

ing.

Sta

nd c

over

ed w

ith fo

il be

fore

carv

ing.

Sea

son

as d

esire

d. P

lace

chi

cken

ski

n-si

de d

own

on a

rac

k.T

urn

over

hal

fway

thro

ugh

cook

ing.

Tru

ss tu

rkey

. Pla

ce b

reas

t-si

de d

own

on a

rac

k. T

urn

over

halfw

ay th

roug

h co

okin

g an

d sh

ield

win

gs a

nd le

gs. B

aste

with

mel

ted

butte

r 2-

3 tim

es d

urin

g co

okin

g. S

tand

cov

ered

with

foil

befo

re c

arvi

ng.

Pla

ce d

uck

brea

st-s

ide

dow

n on

a r

ack.

Pie

rce

skin

to d

rain

exce

ss fa

t. T

urn

over

hal

fway

thro

ugh

cook

ing.

Sta

ndco

vere

d w

ith fo

il be

fore

car

ving

.

10-1

5 m

inut

es

10-1

5 m

inut

es

ST

AN

DIN

G T

IME

19


Was

h an

d pl

ace

in a

free

zer b

ag. A

llow

to s

tand

3 m

inut

es b

efor

e se

rvin

g.C

ut in

to 4

cm

pie

ces.

Pla

ce in

a d

ish

with

1ta

bles

poon

wat

er. C

ook

cove

red.

Allo

w to

sta

nd3

min

utes

bef

ore

serv

ing.

Cut

into

uni

form

flor

ets.

Arr

ange

with

flow

erto

war

ds c

entre

. Coo

k co

vere

d. A

llow

to s

tand

3m

inut

es b

efor

e se

rvin

g.A

rran

ge in

a 2

3 cm

flan

dis

h. A

rran

ge w

ith s

talk

tow

ards

out

side

. Coo

k co

vere

d. A

llow

to s

tand

3m

inut

es b

efor

e se

rvin

g.S

hred

and

coo

k in

a d

ish

with

2 ta

bles

poon

sw

ater

. Coo

k co

vere

d. A

llow

to s

tand

3 m

inut

esbe

fore

ser

ving

.A

rran

ge in

a d

ish

with

1 ta

bles

poon

wat

er. C

ook

cove

red.

Allo

w to

sta

nd 3

min

utes

bef

ore

serv

ing.

Cut

into

uni

form

flor

ets.

Arr

ange

with

flow

erto

war

ds c

entre

, with

1 ta

bles

poon

wat

er. C

ook

cove

red.

Allo

w to

sta

nd 3

min

utes

bef

ore

serv

ing.

Cut

into

qua

rters

. Pla

ce in

a 2

0 cm

pie

pla

tew

ith 1

tabl

espo

on o

f wat

er. C

ook

cove

red.

Allo

w to

sta

nd 3

min

utes

bef

ore

serv

ing.

Rin

se c

orn

unde

r col

d w

ater

. Pla

ce c

orn

in h

usk

dire

ctly

ont

o tu

rnta

ble.

Tur

n ov

er d

urin

g co

okin

g.A

llow

to s

tand

3 m

inut

es b

efor

e se

rvin

g.R

inse

cor

n un

der c

old

wat

er. P

lace

cor

n in

hus

kdi

rect

ly o

nto

turn

tabl

e. T

urn

over

dur

ing

cook

ing.

Allo

w to

sta

nd 5

min

utes

bef

ore

serv

ing.

Cut

into

2 c

m c

ubes

. Pla

ce in

a d

ish

with

2ta

bles

poon

s w

ater

. Coo

k co

vere

d. A

llow

tost

and

3 m

inut

es b

efor

e se

rvin

g.S

liced

or w

hole

. Pla

ce in

a d

ish

with

2te

aspo

ons

butte

r. A

llow

to s

tand

3 m

inut

esbe

fore

ser

ving

.

Asp

arag

us

Bea

ns

Bro

ccol

i

Bru

ssel

ssp

rout

s

Cab

bage

Car

rots

Cau

liflo

wer

Cho

kos

Cor

n (o

n co

b)

Egg

plan

t

Mus

hroo

ms

Coo

k in

a d

ish

with

1 te

aspo

on s

ugar

and

1ta

bles

poon

wat

er. C

ook

cove

red.

Allo

w to

stan

d 3

min

utes

bef

ore

serv

ing.

Rem

ove

strin

g fro

m p

od. C

ook

in a

dis

h w

ith 1

tabl

espo

on w

ater

. Coo

k co

vere

d. A

llow

tost

and

3 m

inut

es b

efor

e se

rvin

g.P

ierc

e sk

in w

ith a

fork

. Pla

ce o

n tu

rnta

ble.

Turn

ove

r hal

fway

thro

ugh

cook

ing.

Allo

w to

stan

d w

rapp

ed in

foil

3 m

inut

es.

Pee

l and

qua

rter p

otat

oes.

Coo

k in

a d

ish

with

1 /3 c

up w

ater

. Coo

k co

vere

d. A

llow

tost

and

3 m

inut

es b

efor

e se

rvin

g.P

eel a

nd c

ut in

to s

ervi

ng-s

ize

piec

es. P

lace

in a

dis

h an

d co

ok c

over

ed. A

llow

to s

tand

3m

inut

es b

efor

e se

rvin

g.W

ash

and

shre

d. C

ook,

cov

ered

, in

a di

shw

ith 2

tabl

espo

ons

wat

er. A

llow

to s

tand

3m

inut

es b

efor

e se

rvin

g.W

ash

and

plac

e in

a d

ish

with

1 ta

bles

poon

of

wat

er.

Pie

rce

who

le s

quas

h w

ith a

fork

. Coo

kco

vere

d. A

llow

to s

tand

3 m

inut

es b

efor

ese

rvin

g.P

eel a

nd q

uarte

r pot

atoe

s. C

ut in

hal

f and

then

into

1 c

m th

ick

slic

es. A

llow

to s

tand

3-5

min

utes

bef

ore

serv

ing.

Cut

into

qua

rters

. Pla

ce in

a d

ish.

Sea

son

and

cook

cov

ered

. Allo

w to

sta

nd 3

min

utes

befo

re s

ervi

ng.

Cut

into

uni

form

-siz

e pi

eces

. Pla

ce in

a d

ish

with

1 ta

bles

poon

wat

er a

nd 1

tabl

espo

onbu

tter.

Coo

k co

vere

d. A

llow

to s

tand

3m

inut

es b

efor

e se

rvin

g.D

rain

, res

ervi

ng 2

tabl

espo

ons

liqui

d. P

lace

vege

tabl

es a

nd re

serv

ed liq

uid

in a

dis

h an

dco

ok c

over

ed. A

llow

to s

tand

3 m

inut

es b

efor

ese

rvin

g.

FR

ESH

VE

GE

TA

BL

E C

HA

RT A

MO

UN

TA

MO

UN

TC

OO

KIN

G P

RO

CE

DU

RE

VE

GE

TA

BLE

500

g

500

g

2 m

ediu

m4

smal

l

2 m

ediu

m4

smal

l

500

g

500

g

500

g

500

g1

kg

500

g

500

g

500

g

3-4

min

utes

21 /2-

3 m

inut

es

31 /2-

41 /2m

inut

es

41 /2-

5 m

inut

es

41 /2-

5 m

inut

es

4-6

min

utes

31 /2-

4 m

inut

es

5-6

min

utes

11-1

2 m

inut

es

21 /2-

3 m

inut

es

31 /2-

4 m

inut

es

4-5

min

utes

VE

GE

TA

BLE

3-4

min

utes

41 /2-

5 m

inut

es

41 /2-

5 m

inut

es

31 /2-

4 m

inut

es

31 /2-

4 m

inut

es

41 /2-

5 m

inut

es

41 /2-

5 m

inut

es

51 /2-6

1 /2 m

inut

es

41 /2-6

1 /2 m

inut

es

14-1

5 m

inut

es

31 /2-

4 m

inut

es

31 /2-

4 m

inut

es

500

g

500

g

500

g

500

g

500

g

500

g

500

g

500

g (2

)

500

g (2

)

1 kg

(4)

500

g

500

g

Pea

s -

Gre

en

- S

now

Pot

atoe

s(ja

cket

)

(

bake

d)

Pum

pkin

Spi

nach

Squ

ash

Sw

eet P

otat

o

Tom

atoe

s

Zuc

chin

i

Veg

etab

les

(can

ned)

MIC

RO

WA

VE

TIM

EA

T H

IGH

(10

0%)

CO

OK

ING

PR

OC

ED

UR

EM

ICR

OW

AV

E T

IME

AT

HIG

H (

100%

)

20


10-1

2 m

inut

es o

n H

IGH

20-2

4 m

inut

es o

n H

IGH

10-1

2 m

inut

es o

n H

IGH

12-1

4 m

inut

es o

n H

IGH

10-1

2 m

inut

es o

n H

IGH

3-4

min

utes

on

HIG

H

43 /4-

51 /2

min

utes

on

HIG

H

6-7

min

utes

61 /2-

7 m

inut

es

61 /2-

7 m

inut

es

61 /2-

7 m

inut

es

61 /2-

7 m

inut

es61 /

2-7

min

utes

61 /2-

7 m

inut

es

61 /2-

7 m

inut

es

61 /2-

7 m

inut

es

61 /2-

7 m

inut

es

4-41

/2 m

inut

es

61 /2-

7 m

inut

es

1. P

lace

veg

etab

les

in a

dis

h. C

over

with

a li

d or

pla

stic

wra

p.2.

Stir

hal

fway

thro

ugh

cook

ing.

3. A

llow

to s

tand

1-3

min

utes

bef

ore

serv

ing.

Bre

ak a

part

as

soon

as

poss

ible

.Arr

ange

with

flow

erto

war

ds th

e ce

ntre

.

FR

OZ

EN

VE

GE

TA

BL

E C

HA

RT

Asp

arag

us

Bea

ns (

gree

n, c

ut)

Bro

ccol

i

Bru

ssel

s sp

rout

s

Car

rots

(w

hole

)

(

slic

ed)

Cau

liflo

wer

Cor

n (o

n co

b)

(k

erne

l)

Pea

s (g

reen

)

Spi

nach

Mix

ed V

eget

able

s

500

g

500

g

500

g

500

g

500

g50

0 g

500

g

4 pi

eces

(50

0 g)

500

g

500

g

250

g

500

g

Bre

ak a

part

as

soon

as

poss

ible

. Arr

ange

with

flow

erto

war

ds th

e ce

ntre

.

MIC

RO

WA

VE

TIM

EA

T H

IGH

(10

0%)

WE

IGH

TV

EG

ET

AB

LES

PE

CIA

L P

RO

CE

DU

RE

S

1 cu

p w

hite

ric

e

1 cu

p br

own

rice

1 cu

p m

acar

oni

250

g sp

aghe

tti

250

g fe

ttucc

ine

1 /3

cup

quic

k-co

okin

goa

ts

1 cu

p qu

ick-

cook

ing

oats

RIC

E A

ND

PA

STA

CO

OK

ING

CH

AR

T

FO

OD

OT

HE

R IN

GR

ED

IEN

TS

CO

OK

ING

TIM

E

Bre

ak a

part

as

soon

as

poss

ible

.

Pro

cedu

re:

Pla

ce r

ice/

past

a/oa

ts in

a la

rge

bow

l with

wat

er. C

ook

unco

vere

d, s

tirrin

g tw

ice

durin

g co

okin

g. A

llow

to s

tand

2 m

inut

es.

GU

IDE

TO

CO

OK

ING

EG

GS

1 2 3 4

1 ts

p.2

tsp.

1 tb

sp.

1 tb

sp.

1 tb

sp.

1 tb

sp.

2 tb

sp.

1/4

cup

Coo

kM

ED

IUM

HIG

H (

70%

)B

utte

r

SCR

AM

BL

ED

EG

G G

UID

EP

lace

but

ter,

egg

s an

d m

ilk in

a s

mal

lbo

wl.

Bea

t with

a fo

rk u

ntil

wel

lco

mbi

ned.

Coo

k, u

ncov

ered

, stir

ring

halfw

ay th

roug

h co

okin

g.

Milk

Egg

(s)

1-11 /

2 m

in.

11 /2-

2 m

in.

21 /2-

3 m

in.

3-31

/2 m

in.

2 cu

ps h

ot ta

p w

ater

21 /2

cups

hot

tap

wat

er

4 cu

ps b

oilin

g w

ater

4 cu

ps b

oilin

g w

ater

4 cu

ps b

oilin

g w

ater

3 /4 c

up c

old

tap

wat

er o

r milk

21 /4 cu

ps c

old

tap

wate

r or m

ilk

21


—

1-3

min

utes

—

1-3

min

utes

2-3

min

utes

—

2 m

inut

es

1-3

min

utes

—

2-3

min

utes

1-2

min

utes

2-3

min

utes

—

2-3

min

utes

RE

HE

AT

ING

CO

NV

EN

IEN

CE

DE

FR

OST

ING

CO

NV

EN

IEN

CE

Bev

erag

e (r

oom

tem

p.)

250

mL

per

cup

Can

ned

Foo

d (r

oom

tem

p.)

(e.g

. Spa

ghet

ti, B

aked

Bea

ns)

Can

ned

Sou

p (r

oom

tem

p.)

250

mL

per

cup

Mea

t Pie

(re

frig

erat

ed)

Indi

vidu

al 1

80 g

eac

h

Fro

zen

Pas

ta D

inne

rs(e

.g. L

asag

ne)

Piz

za (

refr

iger

ated

)10

0 g

per

slic

eD

inne

r P

late

(re

frig

erat

ed)

350

g-40

0 g

per

serv

eC

asse

role

(re

frig

erat

ed)

250

g pe

r se

rve

Cro

issa

nts

(fro

zen)

Fru

it P

ie w

hole

(fr

ozen

)

Fru

it P

ie in

divi

dual

(fr

ozen

)13

5 g

each

Pec

an P

ie w

hole

(fr

ozen

)

Jam

Don

uts

(fro

zen)

Dan

ish

Pas

try

who

le(f

roze

n)

FO

OD

1 cu

p2

cups

1 cu

p2

cups

1 cu

p2

cups

1 pi

e4

pies

300-

500

g

500-

750

g

1 sl

ice

2 sl

ices

1 se

rve

1 se

rve

2 se

rves

1 260

0 g

1 2

1 kg 2 4

400

g

CO

OK

ING

TIM

E A

ND

PO

WE

R L

EV

EL

Stir

afte

r he

atin

g.

Pla

ce fo

od in

bow

l. C

over

with

pla

stic

wra

p or

lid.

Stir

hal

fway

.S

tir h

alfw

ay th

roug

h co

okin

g. S

tir a

fter

heat

ing.

Pla

ce d

irect

ly o

n tu

rnta

ble,

face

sid

e do

wn.

Cov

er w

ithpa

per

tow

el.

Tur

n ov

er h

alfw

ay.

Rem

ove

from

foil

cont

aine

r. P

lace

in a

dis

h sa

me

size

.C

over

with

pla

stic

wra

p or

lid.

Allo

w to

sta

nd.

Pla

ce o

n pa

per

tow

el. P

lace

dire

ctly

on

turn

tabl

e. A

llow

tost

and.

Slic

e po

tato

. Cov

er p

late

with

pla

stic

wra

p. P

lace

dire

ctly

on tu

rnta

ble.

Allo

w to

sta

nd.

Pla

ce in

a b

owl,

cove

r w

ith p

last

ic w

rap.

Pla

ce d

irect

ly o

ntu

rnta

ble.

Stir

hal

fway

. Allo

w to

sta

nd, t

hen

stir.

Pla

ce b

etw

een

pape

r to

wel

s. P

lace

dire

ctly

on

the

turn

tabl

e.R

emov

e fr

om fo

il co

ntai

ner.

Pla

ce o

n a

roas

ting

rack

.A

llow

to s

tand

.R

emov

e fr

om fo

il co

ntai

ner.

Pla

ce d

irect

ly o

n th

etu

rnta

ble.

Allo

w to

sta

nd.

Rem

ove

from

foil

cont

aine

r. P

lace

on

a pl

ate

lined

with

pape

r to

wel

. Allo

w to

sta

nd.

Pla

ce d

irect

ly o

n tu

rnta

ble.

Tur

n ov

er h

alfw

ay th

roug

hde

fros

ting.

Rem

ove

from

foil

cont

aine

r. P

lace

on

dinn

er p

late

. Allo

wto

sta

nd.

SP

EC

IAL

INS

TR

UC

TIO

NS

WE

IGH

T

11 /2

min

utes

on

HIG

H3

min

utes

on

HIG

H4-

51 /2

min

utes

on

ME

DIU

M8-

10 m

inut

es o

n M

ED

IUM

2-21 /

2 m

inut

es o

n H

IGH

3-31 /

2 m

inut

es o

n H

IGH

21 /2-

4 m

inut

es o

n M

ED

IUM

91 /2

min

utes

on

ME

DIU

M

31 /2-

5 m

inut

es o

n H

IGH

, fol

low

ed b

y 4-

5 m

inut

es o

nM

ED

IUM

41 /2-

6 m

inut

es o

n H

IGH

, fol

low

ed b

y 81 /

2-10

min

utes

on M

ED

IUM

1-11 /

2 m

inut

es o

n M

ED

IUM

HIG

H2-

21 /2

min

utes

on

ME

DIU

M H

IGH

51 /2-

6 m

inut

es o

n M

ED

IUM

4-51 /

2 m

inut

es o

n M

ED

IUM

8-10

min

utes

on

ME

DIU

M35

-45

seco

nds

on M

ED

IUM

LO

W60

-70

seco

nds

on M

ED

IUM

LO

W4-

5 m

inut

es o

n M

ED

IUM

HIG

H fo

llow

ed b

y 5

min

utes

on M

ED

IUM

LO

W11 /

2-2

min

utes

on

ME

DIU

M L

OW

21 /2-

3 m

inut

es o

n M

ED

IUM

LO

W

3-31 /

2 m

inut

es o

n M

ED

IUM

HIG

H

11 /2-

2 m

inut

es o

n M

ED

IUM

LO

W3-

31 /2

min

utes

on

ME

DIU

M L

OW

2-3

min

utes

on

ME

DIU

M H

IGH

follo

wed

by

2-21 /

2

min

utes

on

ME

DIU

M L

OW

NO

TE

:R

oom

Tem

pera

ture

+

20°C

Ref

riger

ator

Tem

pera

ture

+3°

C

Fro

zen

Tem

pera

ture

-18°

C

– F

OO

D C

HA

RT

ST

AN

DIN

G T

IME

22


DE

FR

OST

ING

Tha

win

g fo

od, e

spec

ially

mea

ts, u

sing

the

mic

row

ave

oven

is n

ot o

nly

fast

er th

an a

ny o

ther

met

hod

but i

t can

also

giv

e be

tter

resu

lts.

Onc

e fr

ozen

mea

t is

thaw

ed, i

t beg

ins

to lo

se it

s ju

ices

.

With

a m

icro

wav

e ov

en y

ou c

an th

aw m

eat j

ust b

efor

eyo

u pl

an to

coo

k it,

thus

pre

serv

ing

the

qual

ity.

Mic

row

ave

thaw

ing

does

n't m

ean

a lo

t of f

uss,

but

som

eat

tent

ion

is n

eede

d to

mak

e su

re th

at p

arts

of f

ood

do n

otst

art t

o co

ok b

efor

e th

e ce

ntre

is th

awed

. ME

DIU

M L

OW

is fa

st e

noug

h to

be

conv

enie

nt b

ut g

entle

eno

ugh

to g

ive

good

res

ults

.

PO

ULT

RY

Sta

rt th

awin

g po

ultr

y br

east

-sid

e do

wn;

shi

eld

war

mar

eas

and

turn

ove

r ha

lfway

thro

ugh

defr

ostin

g. L

etpo

ultr

y st

and

30 to

60

min

utes

afte

r th

awin

g, u

ntil

gibl

ets

and

neck

can

be

rem

oved

and

bre

ast m

eat u

nder

win

gsis

com

plet

ely

thaw

ed.

CU

TS

OF

ME

AT

Bre

ak u

p or

sep

arat

e m

ince

d be

ef, c

ubed

mea

t, ch

icke

npi

eces

or

fish

fille

ts a

fter

one-

third

of t

haw

ing

time.

Rem

ove

any

thaw

ed p

iece

s. P

lace

rem

aind

er in

bak

ing

dish

to c

ompl

ete

thaw

ing.

Tur

n ov

er r

oast

s, s

teak

s, c

hops

or c

hick

en. S

epar

ate

as s

oon

as p

ossi

ble.

JOIN

TS

Tur

n ov

er la

rge

roas

ts h

alfw

ay th

roug

h de

fros

ting.

As

you

turn

, tou

ch th

e m

eat t

o fin

d w

arm

are

as a

nd s

hiel

d th

ese

with

sm

all p

iece

s of

foil.

Let

roa

sts

stan

d 30

to 4

5 m

inut

esaf

ter

defr

ostin

g tim

e. T

haw

mea

ts a

nd p

oultr

y on

ly u

ntil

they

can

be

pier

ced

in th

e ce

ntre

with

a s

kew

er. S

urfa

ce o

rca

vity

sho

uld

feel

coo

l but

not

icy.

Coo

k as

soo

n as

poss

ible

to p

reve

nt lo

ss o

f jui

ces.

RE

HE

AT

ING

Foo

ds r

ehea

ted

in th

e m

icro

wav

e ov

en ta

ste

fres

hly

cook

ed, n

ot r

ehea

ted.

Sui

t the

pow

er le

vel t

o th

e fo

od. A

bow

l of l

efto

ver

vege

tabl

es c

an b

e re

heat

ed a

t HIG

H,

whi

le la

sagn

e, w

hich

con

tain

s se

nsiti

ve c

hees

e an

dca

nnot

be

stirr

ed, s

houl

d be

reh

eate

d at

ME

DIU

M H

IGH

or M

ED

IUM

.

CA

SS

ER

OLE

SC

over

dis

h tig

htly

with

pla

stic

wra

p or

a li

d. S

tir s

ever

altim

es d

urin

g re

heat

ing,

esp

ecia

lly if

cas

sero

le h

as b

een

refr

iger

ated

. If c

asse

role

can

not b

e st

irred

, reh

eat a

tM

ED

IUM

.

ME

AT

SM

ediu

m to

thin

slic

es r

ehea

t bes

t. C

over

mea

t with

sauc

e or

gra

vy. C

over

with

mic

row

ave

plas

tic w

rap

toho

ld in

hea

t. R

ehea

t on

ME

DIU

M.

PLA

TE

S O

F F

OO

DA

rran

ge fo

od w

ith th

icke

st p

arts

of m

eat a

nd b

ulky

vege

tabl

es to

out

side

of t

he p

late

. Pla

ce q

uick

-to-

heat

food

s in

the

cent

re. C

over

with

mic

row

ave

plas

tic w

rap.

Reh

eat o

n M

ED

IUM

.

VE

GE

TA

BLE

SW

rap

larg

e, w

hole

veg

etab

les

in m

icro

wav

e pl

astic

wra

p.C

over

dis

hes

of v

eget

able

s an

d st

ir du

ring

rehe

atin

g, if

poss

ible

.

TO

AST

ING

ALM

ON

DS

Pla

ce 1

00 g

alm

onds

in a

gla

ss d

ish;

coo

k fo

r 3-

31 /2

min

utes

on

HIG

H, o

r un

til g

olde

n br

own.

Stir

alm

onds

ever

y m

inut

e du

ring

cook

ing.

SE

SA

ME

SE

ED

SP

lace

1 /4 c

up s

esam

e se

eds

in a

gla

ss b

owl;

cook

for

2-3

min

utes

on

HIG

H, o

r un

til g

olde

n. S

tir e

very

min

ute.

RE

CO

NST

ITU

TIN

G D

RIE

D F

OO

DS

DR

IED

FR

UIT

SP

lace

1 c

up o

f fru

it in

a b

owl,

cove

r w

ith c

old

wat

er,

and

cook

for

41 /2-

5 m

inut

es o

n H

IGH

. Sta

nd c

over

ed fo

r5

min

utes

bef

ore

usin

g.

GE

NE

RA

L I

NF

OR

MA

TIO

NG

LO

SSA

RY

OF

TE

RM

S

1 ta

bles

poon

= 2

0 m

L1

teas

poon

= 5

mL

1 /2 t

easp

oon

= 2

.5 m

L1 /

4 tea

spoo

n=

1.2

5 m

L

1 cu

p=

250

mL

=8

fl. o

z.1 /

2 cup

=12

5 m

L=

4 fl.

oz.

1 /3 c

up=

80 m

L=

2.5

fl. o

z.1 /

4 cup

=60

mL

=2

fl. o

z.

Met

ricIm

peria

lC

ups

SP

OO

N M

EA

SU

RE

S

LIQ

UID

ME

AS

UR

ES

CU

P M

EA

SU

RE

S

1 cu

p flo

ur14

0 g

41 /2 o

z.1

cup

suga

r25

0 g

8 oz

.1

cup

brow

n su

gar

185

g6

oz.

1 cu

p ic

ing

suga

r18

5 g

6 oz

.1

cup

butte

r/m

arga

rine

250

g8

oz.

1 cu

p ho

ney/

gold

en s

yrup

375

g12

oz.

1 cu

p fr

esh

brea

dcru

mbs

60 g

2 oz

.1

cup

crus

hed

bisc

uits

125

g4

oz.

1 cu

p un

cook

ed r

ice

220

g7

oz.

1 cu

p m

ixed

frui

t18

5 g

6 oz

.1

cup

chop

ped

nuts

125

g4

oz.

1 cu

p co

conu

t90

g3

oz.

Met

ric

15 g

=1 /

2 oz.

30 g

=1

oz.

60 g

=2

oz.

90 g

=3

oz.

125

g=

4 oz

.18

5 g

=6

oz.

250

g=

8 oz

.50

0 g

=1

lb.

100

0 g

=2

lb.

Met

ricIm

peria

lD

RY

ING

RE

DIE

NT

S

(1 k

g)

NO

TE

• R

ecip

es in

this

boo

k us

e st

anda

rd m

etric

equ

ipm

ent

appr

oved

by

the

Aus

tral

ian

Sta

ndar

ds A

ssoc

iatio

n.•A

ll sp

oon

and

cup

mea

sure

s ar

e le

vel.

•All

reci

pes

in th

is b

ook

that

incl

ude

eggs

req

uire

55

gun

less

oth

erw

ise

spec

ified

.

Impe

rial

23


CO

MM

ON

LY

ASK

ED

QU

EST

ION

S A

ND

AN

SWE

RS

MIC

RO

WA

VE

S C

OO

K F

RO

M T

HE

INS

IDE

OU

T. T

hey

cert

ainl

y do

not

. Mic

row

aves

pen

etra

te fo

ods

from

the

outs

ide

to a

dep

th o

f abo

ut 2

.5 c

m. S

mal

l foo

ds, u

nder

5cm

in d

iam

eter

, are

pen

etra

ted

to th

e ce

ntre

from

all

side

s. W

ith la

rge

food

s, e

nerg

y cr

eate

s he

at in

the

oute

rla

yer;

then

the

heat

mov

es to

the

cent

re b

y co

nduc

tion,

as it

doe

s co

nven

tiona

lly. A

few

food

s m

ay a

ppea

r to

cook

mor

e on

the

insi

de. O

ne e

xam

ple

is a

n eg

g. E

nerg

ype

netr

ates

to th

e ce

ntre

, whe

re th

e fa

tty y

olk

beco

mes

hotte

r th

an th

e w

hite

, and

coo

ks q

uick

er.

YO

U C

AN

'T U

SE

ME

TA

L IN

A M

ICR

OW

AV

E O

VE

N.

Fal

se. M

etal

ref

lect

s m

icro

wav

es; t

he o

ven

itsel

f is

mad

eof

met

al s

o m

icro

wav

e en

ergy

can

't es

cape

. Ins

ide

the

oven

, met

al s

low

s co

okin

g be

caus

e it

keep

s en

ergy

from

reac

hing

par

ts o

f the

food

. You

can

use

the

refle

ctiv

epr

oper

ties

of m

etal

to p

rote

ct fo

ods

whi

ch m

ight

ove

rcoo

kin

som

e ar

eas.

DIS

HE

S D

ON

'T G

ET

HO

T IN

A M

ICR

OW

AV

E O

VE

N.

Kee

p yo

ur o

ven

mitt

s ha

ndy.

A m

icro

wav

e-sa

fe u

tens

ilw

ill n

ot b

e he

ated

by

mic

row

ave

ener

gy, b

ut it

will

beco

me

hot f

rom

con

tact

with

hot

food

. Hea

t ten

ds to

equa

lise.

A w

arm

obj

ect h

eats

the

air

arou

nd it

, lik

e a

radi

ator

in a

coo

l roo

m. W

hen

food

bec

omes

hot

, som

e of

this

hea

t is

tran

sfer

red

to th

e di

sh.

PO

INT

S T

O R

EM

EM

BE

RA

s a

gene

ral g

uide

:H

IGH

– is

idea

l for

veg

etab

les,

frui

t, so

up, b

ever

ages

,ba

con

and

sauc

es.

ME

DIU

M H

IGH

– fo

r ro

astin

g la

mb,

roa

stin

g ch

icke

n an

dfis

h fil

lets

.M

ED

IUM

– is

for

roas

ting

beef

, por

k an

d si

mm

erin

g;gr

eat f

or c

asse

role

s or

ste

ws

and

cook

ing

seaf

ood.

ME

DIU

M L

OW

– a

llow

s yo

u to

def

rost

.LO

W –

is u

sed

to k

eep

food

s w

arm

onc

e th

ey a

reco

oked

.•

The

mor

e fo

od in

the

mic

row

ave

oven

, the

long

er it

take

s to

coo

k.•

Red

uce

liqui

ds in

a m

icro

wav

e re

cipe

bec

ause

ther

e is

not a

s m

uch

evap

orat

ion,

due

to th

e sh

orte

r co

okin

gtim

e.•

Red

uce

seas

onin

gs s

light

ly b

ecau

se fl

avou

rs w

ill b

eun

bala

nced

by

quan

tity

of li

quid

. Do

not a

dd s

alt

until

the

end

of th

e co

okin

g pr

oces

s.•

Mic

row

aves

coo

k fr

om th

e ou

tsid

e to

the

cent

re, s

ow

hen

arra

ngin

g fo

ods

alw

ays

plac

e th

e th

icke

r or

mor

e de

nse

port

ions

of f

ood

at th

e ou

tsid

e, w

ithth

e th

inne

r, le

ss-d

ense

pie

ces

on th

e in

side

.•

Foi

l can

be

used

in th

e m

icro

wav

e ov

en s

ucce

ssfu

lly.

Just

rem

embe

r tw

o ru

les:

(a)

The

re m

ust b

e at

leas

t hal

f of t

he fo

odex

pose

d to

the

mic

row

aves

.(b

) D

o no

t let

the

foil

touc

h th

e si

des

of th

e ov

en.

Use

foil

to s

hiel

d th

inne

r pa

rts

of fo

od w

hen

defr

ostin

g,to

pre

vent

ove

r-co

okin

g an

d dr

ying

out

.•

All

food

con

tinue

s to

coo

k af

ter

it le

aves

the

mic

row

ave

oven

bec

ause

the

heat

is s

tore

d in

the

food

and

not i

n th

e ov

en.

Sta

ndin

g tim

e re

quire

d w

ill v

ary

acco

rdin

g to

the

volu

me

and

dens

ity o

f foo

d.

e.g.

Fis

h an

d ve

geta

bles

– 1

-5 m

inut

esC

akes

– 3

-10

min

utes

Roa

sts

– 5-

15 m

inut

esC

over

food

s w

ith a

lid

or fo

il w

hen

stan

ding

.•

Whe

n re

heat

ing

food

s al

way

s co

ver

with

a li

d,pl

astic

wra

p or

pap

er to

wel

to p

reve

nt fo

ods

from

dryi

ng o

ut. R

ehea

t on

ME

DIU

M fo

r be

st r

esul

ts.

•A

lway

s pi

erce

food

that

has

a m

embr

ane

– fo

rex

ampl

e eg

gs, t

omat

oes,

pot

atoe

s an

d ki

dney

s.•

Rem

embe

r to

cov

er v

eget

able

s w

ith a

lid

or p

last

icw

rap

whe

n co

okin

g.

PU

LSE

ST

o so

ak: P

lace

one

cup

of a

ny v

arie

ty o

f bea

ns in

a la

rge

dish

, add

2 c

ups

cold

wat

er a

nd c

over

with

a li

d or

pla

stic

wra

p. P

lace

in m

icro

wav

e an

d co

ok fo

r 5

min

utes

on

HIG

H. T

hen

sim

mer

for

30 m

inut

es o

n M

ED

IUM

LO

W.

The

y w

ill th

en b

e re

ady

to u

se.

To

cook

: Rin

se p

ulse

s. O

ne c

up o

f pul

ses

to 4

cup

s of

boili

ng w

ater

is r

equi

red

for

a m

axim

um o

f 45

min

utes

on

HIG

H.

DR

IED

MU

SH

RO

OM

SP

lace

in a

bow

l with

2 c

ups

of w

ater

and

hea

t, sl

owly

, 8-

10 m

inut

es o

n LO

W.

24


HIN

TS

•A

lway

s pl

ace

the

stem

s of

veg

etab

les

– e.

g.ca

ulifl

ower

, bro

ccol

i – to

war

d th

e ou

tsid

e of

the

dish

.T

he s

tem

s ar

e to

ughe

r th

an th

e flo

wer

, so

this

will

ensu

re e

ven

cook

ing.

•Ic

e-cr

eam

con

tain

ers

wer

e m

ade

for

free

zing

food

and

are

not s

uita

ble

for

use

in a

mic

row

ave

oven

.•

Rem

embe

r: W

hen

mel

ting

choc

olat

e in

the

mic

row

ave

oven

, it h

olds

its

shap

e un

til s

tirre

d. H

eat f

or2-

21 /2 m

inut

es p

er 1

00 g

on

ME

DIU

M. D

O N

OT

CO

VE

R.

• Ja

ms

and

chut

neys

are

gre

at w

hen

mad

e in

the

mic

row

ave,

as

they

ret

ain

thei

r co

lour

and

flav

our.

As

cook

ing

time

is s

o sh

ort,

less

eva

pora

tion

occu

rs.

The

refo

re p

ectin

or

a ja

m s

ettin

g ag

ent i

s re

quire

d to

mak

e ja

m s

et.

• T

o ob

tain

mor

e ju

ice

from

ora

nges

, lem

ons

or li

mes

,pr

ick

skin

, mic

row

ave

30 s

econ

ds o

n H

IGH

and

sta

nd 2

min

utes

bef

ore

sque

ezin

g.•

War

m ja

m fo

r a

quic

k gl

aze.

Hea

t 2-3

tabl

espo

ons

for

30 s

econ

ds o

n H

IGH

; str

ain

if ne

cess

ary

whi

le h

ot.

• S

ofte

n cr

eam

che

ese

for

dips

or

beat

ing

by r

emov

ing

foil

wra

pper

and

coo

king

for

1 m

inut

e on

ME

DIU

MLO

W.

• T

o m

elt m

arsh

mal

low

s, p

lace

100

g in

a la

rge

bow

l.C

ook

for

30 s

econ

ds o

n H

IGH

.•

To

diss

olve

gel

atin

e, m

ix 1

teas

poon

gel

atin

e w

ith 2

tabl

espo

ons

wat

er a

nd c

ook

for

20-3

0 se

cond

s on

HIG

H. S

tir w

ell.

• T

o bl

anch

alm

onds

pla

ce 1

00 g

in a

bow

l with

1 c

upof

wat

er. C

ook

for

5 m

inut

es o

n H

IGH

.•

If br

own

suga

r be

com

es h

ard,

sim

ply

softe

n in

the

mic

row

ave

oven

. Pla

ce a

cup

at a

tim

e in

a b

owl w

ith a

slic

e of

bre

ad. C

over

with

pla

stic

wra

p an

d co

ok fo

r 40

seco

nds

on H

IGH

.•

Sof

ten

6-8

hone

y-sn

ap b

iscu

its fo

r 30

sec

onds

on

HIG

H. S

hape

into

bas

e of

pat

ty d

ish

for

quic

k ta

rtle

tca

ses.

• P

lace

a c

hoco

late

afte

r-di

nner

min

t on

top

of 6

pat

ty

cake

s; a

rran

ge c

akes

eve

nly

on tu

rnta

ble.

Coo

k ab

out

50-6

0 se

cond

s on

HIG

H, o

r un

til c

hoco

late

is s

oft.

Gen

tly s

prea

d ch

ocol

ate

min

t eve

nly

over

pat

ty c

ake

for

a qu

ick

icin

g.•

To

softe

n ho

ney,

rem

ove

met

al li

d fr

om ja

r an

dm

icro

wav

e on

HIG

H fo

r 30

sec

onds

.•

Stu

ffed

mus

hroo

ms

are

a te

rrifi

c id

ea. P

rovi

ded

the

fillin

g is

coo

ked,

twel

ve m

ushr

oom

s pl

aced

on

a la

yer

ofpa

per

tow

el w

ill ta

ke a

ppro

xim

atel

y 3

min

utes

to h

eat

on H

IGH

.•

To

rem

ove

odou

rs, p

lace

1-li

tre

wat

er w

ith s

lice

ofle

mon

or

1 te

aspo

on v

anill

a es

senc

e in

the

mic

row

ave.

Coo

k fo

r 20

min

utes

on

HIG

H.

• A

s m

icro

wav

e co

okin

g tim

e is

so

quic

k, fo

od s

houl

dbe

sea

sone

d to

tast

e w

ith h

erbs

and

spi

ces

afte

rco

okin

g.•

To

peel

a to

mat

o, p

ierc

e th

e sk

in w

ith a

fork

3-4

times

.P

lace

on

a ra

ck a

nd c

ook

for

45-6

0 se

cond

s on

HIG

H.

Sta

nd fo

r 3

min

utes

bef

ore

peel

ing.

• Li

ghtly

pric

k th

e sk

in o

f chi

cken

bef

ore

cook

ing.

Thi

spr

even

ts th

e lo

ud p

oppi

ng n

oise

s.•

Pee

ling

garli

c is

mad

e ea

sier

by

plac

ing

a cl

ove

inth

e m

icro

wav

e fo

r 10

sec

onds

on

HIG

H.

• P

ierc

e th

e sk

in o

f chi

cken

live

rs w

ith a

fork

bef

ore

cook

ing

to p

reve

nt p

oppi

ng o

f the

inte

rnal

fat.

Cov

erw

ith p

aper

tow

el w

hen

cook

ing.

• T

he fl

avou

r of

win

e in

food

is h

ighl

ight

ed w

ith th

esh

ort m

icro

wav

e co

okin

g tim

e, s

o ad

just

the

quan

tity

to y

our

tast

e.•

Tom

ato

sauc

e ca

n be

war

med

for

30 s

econ

ds o

nH

IGH

to g

ive

it a

pour

ing

cons

iste

ncy.

(en

sure

lid

isre

mov

ed.)

• W

hen

cook

ing

sauc

es in

the

mic

row

ave

use

less

liqui

d: th

e ab

senc

e of

dire

ct h

eat m

eans

sau

ces

dono

t red

uce

as m

uch

as s

tove

top-

prep

ared

sau

ces.

• R

ice

and

past

a co

ok w

ell i

n sm

all q

uant

ities

. Use

a

larg

e co

ntai

ner

to p

reve

nt b

oilin

g ov

er.

• F

OIL

. Con

trar

y to

pop

ular

bel

ief,

foil

can

be u

sed

inth

e m

icro

wav

e –

for

shie

ldin

g, n

ot c

over

ing.

It m

ust

not c

ome

in c

onta

ct w

ith th

e w

alls

of t

he m

icro

wav

e. F

oil d

irect

s m

icro

wav

e en

ergy

aw

ay fr

omde

licat

e or

thin

are

as o

f foo

d, to

war

d ar

eas

that

need

mor

e co

okin

g. It

is e

ssen

tial f

or e

ven

defr

ost-

ing.

Pla

ce fo

il ov

er th

e th

awed

sec

tions

, allo

win

gth

e fr

ozen

por

tions

to c

ontin

ue d

efro

stin

g.•

To

enha

nce

the

colo

ur a

nd fl

avou

r w

hen

roas

ting

chic

ken,

mix

som

e br

own

suga

r, h

oney

and

a li

ttle

soy

sauc

e to

geth

er a

nd b

rush

bot

h si

des

of p

oultr

ybe

fore

and

dur

ing

cook

ing.

• T

o bl

anch

veg

etab

les

for

free

zing

, pla

ce 1

50 g

of

vege

tabl

es in

a d

ish

with

1 ta

bles

poon

of w

ater

.C

over

and

coo

k on

HIG

H fo

r 1 /

3 of t

he u

sual

coo

king

time.

Afte

r co

okin

g, im

mer

se im

med

iate

ly in

iced

wat

er, p

acka

ge, l

abel

, and

free

ze fo

r up

to 3

mon

ths.

• D

o no

t add

sal

t to

vege

tabl

es b

efor

e co

okin

g, a

s sa

ltdr

aws

out t

he m

oist

ure

and

caus

es v

eget

able

s to

toug

hen.


Instant Action

Express Defrost

Easy Defrost

Less/MoreSettingFor Instant Action

Less/MoreSettingFor ExpressDefrost, EasyDefrost

Variable CookingControl

Instant Cook

Timer

Child Lock

Clock

®

QUICK REFERENCE GUIDEFEATURE QUICK OPERATION GUIDE

To cook 2 Jacket Potatoes.

SHARP CORPORATION OSAKA, JAPAN

TINSEA977 WRRZ - M31PRINTED IN THAILAND

To defrost 0.5kg of Chicken Fillets.

To defrost 1.0kg of Chicken Pieces.

To soften Cream Cheese or Butter for 40 seconds on 30%.

To set for 3 minutes.

To lock.

To set for 11:45 am

To unlock.

JACKETPOTATO

x 2

Menu Number

EXPRESSDEFROST

INSTANT COOKSTART

Menu Number

EASYDEFROST

x 4

INSTANT COOKSTART

BEVERAGE

For More setting For Less setting

or

Within 2 seconds

POWERLEVEL

POWERLEVEL

Weight�

EASYDEFROST

Menu Number For More setting For Less setting

orPOWERLEVEL

POWERLEVEL

INSTANT COOKSTART

x 4 eg. 1.0 kgeg. Chicken Pieces

� Express Defrost, no need to enter weight.

x 2

Weight

x 1 x 2

x 1 x 2

Cooking Time

POWERLEVEL

x 4

INSTANT COOKSTART

INSTANT COOKSTART Within 3 minutes of closing the door

Just One Touch

TIMERCLOCK

TIMERCLOCK

INSTANT COOKSTART

Press for 3 seconds

TIMERCLOCK

STOPCLEAR

TIMERCLOCK

TIMERCLOCK

r-390h operation-manual cookbook gb - sharp.eu · cookbook. a39199, sm-seartec r390h(s) o_m...

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