R244M OM Cookbook GB

7/28/2019 R244M OM Cookbook GB

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800W (IEC 60705)

R-244MMICROWAVE OVEN

OPERATION MANUAL WITH COOKBOOK

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Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

1

CONTENTS

Oven and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Safety:

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Operation:

Maff Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Microwaving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

How to operate the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Express Cook/Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Express Cook/Defrost Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Convenient Functions: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Cooking Advice:

Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13

Food Handling & Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13-14

Advice for Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Advice for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Advice for Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Cookbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-30

Aftercare:Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31-32

To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Back Cover

OPERATION MANUALThis operation manual contains important information which you should read carefully

before using your microwave oven.IMPORTANT: There may be a serious risk to health if this operation manual is not followed

or if the oven is modified so that it operates with the door open.

If you require any advice or assistance regarding your Sharp product, please visit ourwebsite - http://www.sharp.co.uk/support .

Customers without Internet access may telephone 08705 274277 during office hours, orfrom Ireland (01) 676 0648.

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OVEN AND ACCESSORIES

1

2

3

4567

9

11

10

12

13

14

ACCESSORIES:

Check to make sure the following accessoriesare provided:(12) Turntable (13) Roller stay (14) Seal Packing

Place the roller stay in the seal packing on the floorof the cavity.Then place the turntable on to the roller stay.To avoid damage to the turntable, when removingdishes/containers from the microwave oven, pleaseensure that you lift them clear of the turntable rim.NOTE: When you order accessories, please mentiontwo details: part name and model name to yourdealer or SHARP authorised service agent.

1 Control panel2 Oven lamp3 Door opening handle4 Waveguide cover (DO NOT REMOVE)5 Seal packing

6 Oven cavity7 Door seals and sealing surfaces8 Door latches9 Ventilation openings

10 Outer cabinet11 Power cord

8



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CONTROL PANEL

1. DIGITAL DISPLAY2. INDICATORS3. EXPRESS COOKKey4. EXPRESS DEFROST Key5. TIME Keys6. START/AUTO MINUTE Key7. STOP/CLEARKey8. POWER/WEIGHT Key

1

2

3

4

8 6

7

5



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INSTALLATION

4

WARNING:

Inspect the Oven:

Check the oven carefully for damagebefore and regularly after installation. Make sure the door closes properly,

that it is not misaligned or warped. Check the hinges and door safety

latches are not broken or loose. Ensure the door seal and sealing

surfaces are not damaged. Inspect the oven interior and door for

dents.

IMPORTANT:If any damage is apparent, do notoperate the oven in any way, until ithas been repaired by a competentperson.

1. Remove all packing materials including thefeature sticker (if applicable). Do not remove theplastic film from the inside of the oven window asthis protects it from dirt. The waveguide coverprevents food and grease from entering thewaveguide area where it could cause damage.

DO NOT REMOVE.2. Place oven on a secure, level surface, strong

enough to take the oven weight, plus the heaviestitem likely to be cooked in the oven.

3. The minimumheight of freespace necessaryabove the topsurface of theoven is 15cm.

4. Do not place the oven where heat, moisture orhigh humidity are generated, (for example, near

or above a conventional oven) or nearcombustible materials (for example, curtains). Donot block or obstruct air vent openings. Do notplace objects on top of the oven.

5. Make sure the power supply cord is undamaged(See Installation opposite) and that it does not rununder the oven or over any hot or sharp surfaces.

6. The socket must be readily accessible so that itcan be easily unplugged in an emergency.

7. Do not use the oven outdoors.

BUILDING-IN-KIT.This oven is not designed to be built into a kitchenunit.

IMPORTANT! ELECTRICAL CONNECTION.

Do not allow water to come into contact with thepower supply cord or plug.

Insert the plug properly into the socket.

Do not connect other appliances to the samesocket using an adaptor plug.

If the plug or socket is loose or the power supplycord is damaged, it must be replaced with aspecial cord. The exchange must be made by an

authorised SHARP service agent. When removing the plug from the socket always

grip the plug, never the cord as this may damagethe power supply cord and the connections insidethe plug.

If the fitted mains plug to your oven is a rewireabletype and in the unlikely event of the socket outlet inyour home not being compatible with the plugsupplied, remove the plug and fit an appropriatetype, observing the wiring code given in `To replacethe mains plug on page 32.If you wish to remove or replace the plug supplied,ensure the plug is removed properly and not cut off.

If the plug fitted to your oven is a non-rewirableplug and in the unlikely event of the socket outletin your home not being compatible with the plugsupplied, cut -off the mains plug and fi t anappropriate type, observing the wiring code givenin `To replace the mains plug on page 32.

Danger:The fuse from the cut-off plug should be removed andthe plug disposed of in a safe manner.Under no circumstances should the cut-off plug beinserted into a socket outlet as a serious electricshock may occur.The plug must not be used without the fuse cover fitted.If you have any doubt about your microwave oven

obtain the help of a qualified electrician.When replacing the plug please ensure that you usea BSI or ASTA approved plug to BS1363, this shouldbe fitted with a brown coloured 13 amp fuseapproved by BSI or ASTA to BS1362. If you haveany doubt about electrical connection seek the helpof a qualified electrician.

WARNING: THIS APPLIANCE MUST BEEARTHEDTo wire an appropriate plug, follow the wiring code

given in To replace the mains plug on page 32.

15cm

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5

IMPORTANT SAFETY INSTRUCTIONS

Pacemaker: If you have a heart pacemaker, consultyour doctor or the pacemaker manufacturer prior tooven use.

Warning: Only allow children to use the ovenwithout supervision when adequate instructionshave been given so that the child is able to usethe oven in a safe way and understands thehazards of improper use.

Oven Use: The oven is for domestic food preparation only. Never operate when empty. Do not leave or store anything inside the oven when

not in use. Never attempt to use the oven with the door open. It

is important not to force or tamper with the doorsafety latches.

Never operate the oven with any object caught inthe door.

Do not insert fingers or objects in the holes of the doorlatches or air-vent openings as this may damage theoven and cause an electric shock.

If water or food drops inside the air vent openingsswitch off the oven immediately, unplug it and call aService Technician appointed by SHARP.(See page 33).

Never move the oven while it is operating.

Fire: If smoke is observed, switch off andunplug the appliance and keep the doorclosed in order to stifle any flames.

IMPORTANT SAFETY INSTRUCTION READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

MAFF HEATING CATEGORY

E

800W

The heating category (a letter A to E) developed byMAFF (Ministry of Agriculture, Fisheries and Food)with microwave oven and food manufacturersindicates the ability of the oven to heat smallquantities of food (up to 500g [1lb 2oz]). It does notrepresent the general performance of the oven.

Microwave output power inWatts (based on international(IEC 60705) standard).

600 700 800 900 1000 Watts

OVENOUTPUTPOWER

Less heating time required

More heating time required

Letter representing theoven heating category.

Microwave

Symbol.

A B C D E

OVENOUTPUTCATEGORY

Less heating time required

More heating time required

Food packs carry cooking instructions for heatingcategories A to E. Follow instructions for the lettercorresponding to the ovens heating category. Thehigher the output power and heating category of theoven the less heating time is required. As shownopposite.

Liquids: Microwave heating of beveragescan result in delayed eruptive boiling,therefore care has to be taken whenhandling the container. Stir the liquid priorto and during heating/reheating, let liquidstand in the oven after cooking.



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6

MICROWAVING


MICROWAVE POWER LEVELS

Introduction:Water, sugar and fat in food absorb microwaves whichcauses them to vibrate. This creates heat by friction, inthe same way your hands get warm when you rub themtogether.Outer areas of food are heated by microwave energy,and remaining portions by conduction. It is, therefore,important to turn, rearrange or stir food to ensureeven heating. Where recommended allow food tostand. This is not optional but necessary to ensure

thorough cooking and is particularly important fordense food, such as joints of meat.Microwaves pass through non-metallic dishes andutensils and heat the food inside the dishes.Microwaves are reflected by metal. The oven is linedwith metal and has a fine metallic mesh in the door toprevent microwave leakage. Metallic dishes are notsuitable for microwaving. Only use utensils that aresuitable for microwave ovens.(See suitable cookware, pages 12-13).

Power level:The microwave power level is varied by themicrowave energy switching on and off.When using power levels other than 100P you willbe able to hear the microwave energy pulsing on

and off as the food cooks or defrosts.

IMPORTANT: The microwave power level will defaultto 100P unless you press the POWER/WEIGHT keyto the desired setting.

TO CHECK THE POWER LEVEL:To check the microwave power level during cooking,press the POWER/WEIGHT key. As long as yourfinger is pressing the POWER/WEIGHT key thepower level will be displayed. The oven continues tocount down although the display will show the powerlevel.

To change the power level for cooking, enter therequired time and then press the POWER/WEIGHTkey.For example:

Your oven has 5 power levels. To choose the powerlevel for cooking, follow the advice given in therecipe sect ion. General ly the fol lowingrecommendations apply:

100P - (HIGH output = 800W) used for fastcooking or reheating e.g. for casseroles, hotbeverages, vegetables etc.

70P - (MEDIUM HIGH output = 560W) used for

longer cooking of dense foods such as roast joints,meat loaf and plated meals, also for sensitive dishessuch as cheese sauce and sponge cakes. At thisreduced setting, the sauce will not boil over and foodwill cook evenly without over cooking at the sides.

50P - (MEDIUM output = 400W) for dense foodswhich require a long cooking time when cookedconventionally, eg. beef dishes, it is advisable to usethis power setting to ensure the meat will be tender.

30P - (MEDIUM LOW output = 240W Defrostsetting) to defrost, select this power setting, to ensurethat the dish defrosts evenly. This setting is also idealfor simmering rice, pasta, dumplings and cooking

egg custard.10P - (LOW output = 80W) For gentle defrosting,eg. cream gateaux or pastry.

P = Percentage

x1100P (HIGH)

x270P (MED HIGH)

x350P (MEDIUM)

x430P (MED LOW)

x510P (LOW)



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BEFORE OPERATION

SETTING THE CLOCK


Plug in the oven.1. The oven display will flash:2. Press the STOP/CLEARkey.3. The display will show:

To set the clock, see below.

1.

2.

3.

x1

NOTES: If you press any of the time keys too many times, continue to press until the desired time appears. Press the STOP/CLEARkey if you make a mistake during programming. If the electrical power supply to your microwave oven is interrupted, the display will intermittently show

after the power is reinstated. If this occurs during cooking, the programme will be erased. The time of day willalso be erased.

When you want to reset the time of day, follow the above example again.

1. To set the 12 hour-clock, hold the POWER/WEIGHT key down for3 seconds. will appear in the display.

2. To set the 24 hour-clock, press the POWER/WEIGHT key oncemore after Step 1, will appear in the display.

x1 and holdfor 3 secs.

x2 x3

Select the 24hour clock.

1. Select the clockfunction.

2. To set the hours press the10 MIN key twice, andthen the 1 MIN key 3 times.

Check the display.

Example: To set the 24 hour clock to 23:35

x1

x5 x1x3

4. To set the minutes press the10 MIN key 3 times, then

the 1 MIN key 5 times.

3. To change from hours tominutes press the POWER/WEIGHT key once.

5. To start the clock pressthe POWER/WEIGHT

key once.

x1

x1 and hold for3 seconds

There are two setting modes: 12 hour clock and 24 hour clock.



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HOW TO OPERATE THE OVEN

Opening and closing the door:To open the oven door, pull the door opening handle.

Starting the oven:Prepare and place food in a suitable container onto the turntable or placedirectly onto the turntable. Close the door and press the START/AUTOMINUTE key.

Stopping the oven:If you wish to stop the oven during cooking press the STOP/CLEARkeyonce or open the oven door. If you wish to cancel the cooking programme,press the STOP/CLEARkey twice.

Example:To cook for 2 minutes and 30 seconds on 70P microwave power.

x2 x1

1. To enter the cooking time, press the1 MIN key twice and the 10 SECkey three times.

2. To input the power levelpress the POWER/WEIGHT key twice for 70P.

x3

3. Press the START/AUTO MINUTE keyonce to start cooking.

x2

The display will count downthrough the set heating time.

NOTES:

Your oven can be programmed up to 99 minutes, 90 seconds (99.90).

When the door is opened during the cooking process, the cooking time on the digital display stopsautomatically. The cooking time starts to count down again when the door is closed and the

START/AUTO MINUTE key is pressed. When oven operation has finished, the time of day will reappear on the display, if the clock has been set.

If you wish to know the power level during cooking, press the POWER/WEIGHT key. As long as yourfinger is touching this key, the power level will be displayed.



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EXPRESS COOK/DEFROST


NOTES:Jacket potatoes: In this menu, the weight is input in pieces (i.e 1 piece = 1 potato = 250g).(EC-5) After selecting menu, use the POWER/WEIGHT key to select number of pieces from 1 - 4.

Cake: This menu has one setting for 700g. It is not necessary to enter the weight. When you(EC-8) select this menu, the display will show 0.7 kg automatically. See recipes on page 30 in

the cookbook section.

Selecting Menu: The menu will be changed automatically by holding down the EXPRESS COOKorEXPRESS DEFROST key.

Weight Range: Food weight should be rounded up or down to the nearest 0.1 kg e.g. 0.65kg to 0.7kgor 0.34kg to 0.3kg.You are restricted to enter a weight within the range given (see chart on page 10).The weight is entered by holding down the POWER/WEIGHT key, as well as bypressing, until the desired weight appears. To cook or defrost food which is not included inthe EXPRESS COOK/DEFROST chart, please refer to the charts in the coobook section.

Defrost: If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. Thiswill prevent thin areas becoming warm during defrosting. Ensure the foil does not touchthe oven walls. Do not cook the meat or poultry until thoroughly defrosted.

Freezing Foods: When freezing foods for EXPRESS COOK, ensure the food is fresh and of good quality.

When action is required (example, to turn food over) the oven stops and the audible signals sound, theremaining cooking time and any indicator will flash on the display. To continue cooking, press theSTART/AUTO MINUTE key.

The final temperature will vary according to the initial food temperature. Check food is piping hot aftercooking. If necessary, you can extend the cooking manually.

If you use the AUTO MINUTE function during EXPRESS COOK/DEFROST operation, the food may be

overcooked.

This function enables you to cook or defrost the foods listed on the control panel (see EXPRESS COOK/DEFROST charts on the page 10).

To operate the EXPRESS COOK/DEFROST function, follow the example given below.

Example: To cook roast beef from chilled weighing 1.0 kg on EXPRESS COOK EC-2.

2. Enter the weight by pressingthe POWER/WEIGHT key6 times.

1. Select the menu requiredby pressing the EXPRESSCOOKkey twice.

3. Press the START/AUTOMINUTE key once to start.

x6 x1x2



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EXPRESS COOK/DEFROST CHARTS


No MENU WEIGHT RANGE COOKING PROCEDURE

Ed-1 Defrost Meat Joint 0.5kg - 1.5kg Place meat in a flan dish on the turntable.Beef/Lamb/Pork Turn over when oven bleeps.

Stand, wrapped in foil, for 60-90 minutes untilthoroughly defrosted.

Ed-2 Minced Meat 0.2kg - 0.8kg Place minced meat in a flan dish on the turntable.Beef/Lamb/Pork Turn over and remove defrosted parts when oven bleeps.

Stand for 15-30 minutes, covered in foil, after defrostingif required.

For converting to Lb/oz please see conversion charts on page 17.

Weigh all meat and poultry prior to defrosting and cooking as the labelled weights are only approximate.

No MENU WEIGHT RANGE COOKING PROCEDURE

EC-1 Frozen Roast Beef 0.5kg - 1.5kg Place meat in a flan dish on the turntable./ Lamb (-18C) Turn meat over when the oven bleeps.

EC-2 Chilled Roast Beef 0.5kg - 1.5kg After cooking, leave meat to stand wrapped in/ Lamb (5C) aluminium foil for 10 minutes.

EC-3 Frozen Roast 1.2kg - 1.6kg Pierce skin (chilled only) a few times and place poultry,Poultry (-18C) breast side down, in a flan dish on the turntable.

EC-4 Chilled Roast 1.2kg - 1.6kg Turn poultry over when the oven bleeps. When you cookPoultry (5C) frozen poultry with giblets, remove the giblets at first or

second turn over. After cooking, leave poultry to stand wrapped in

aluminium foil, for 10 minutes.

EC-5 Jacket Potatoes 1-4 pieces Pierce each potato in several places, place towards the250g each edge of the turntable.

Turn potatoes over when the oven bleeps. After cooking stand, wrapped in aluminium foil, for 5 minutes.

EC-6 Rice / Pasta 0.1kg - 0.3kg Add 300ml (1/2 pint) boiling water per 100g (4oz) rice/pasta. Do not cover.

Stir when oven bleeps. Stand for 2 minutes before draining and rinsing in

boiling water.

EC-7 Fresh Vegetables 0.1kg - 0.4kg Cut chop or slice fresh vegetables into even sized pieces.Place fresh vegetables in a suitable container.

Add 15ml (1tbsp) water per 100g (4oz) vegetables, coverdish with microwaveable cling film, pierce in severalplaces and place on the turntable.

Stir when the oven bleeps. Stand for 2 minutes before serving.

EC-8 Cake 0.7kg Prepare the cake referring to the recipes on page 30. Place the prepared dish on the turntable. Stand for approx. 10 minutes after cooking. Remove from the cake dish.

EXPRESS COOK CHART

EXPRESS DEFROST CHART



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CONVENIENT FUNCTIONS


Example:To cook for: 5 minutes on 100P microwave power (Stage 1) followed by:-

16 minutes on 30P microwave power (Stage 2)

1. MULTIPLE SEQUENCE COOKING:

A sequence of 3 stages (maximum) can be programmed.

x1 x6

2. To input the power levelpress the POWER/WEIGHTkey once.

STAGE 11. To input the time,

press the 1 MINkey 5 times.

STAGE 23. To input the time press the 10

MIN key once and then pressthe 1 MIN key 6 times.

x1x5

The oven will begin to cook for 5 minutes on 100P, and then 16 minutes on 30P.

NOTE:If 100P is selected as the final power level, it is not necessary to input the power level.

x4

5. Press the START/AUTOMINUTE key once to start.

4. To input the power levelpress the POWER/WEIGHTkey 4 times.

x1

2. AUTO MINUTE

AUTO MINUTE enables you: To cook on 100P microwave power in multiples of 1 minute (direct start). To extend cooking time in multiples of 1 minute.Example:To cook on 100P for 2 minutes, press the START/AUTO MINUTE key twice.

NOTES:

The AUTO MINUTE function for direct start can only be used within 3 minutes after cooking completion,closing the door or pressing the STOP/CLEARkey.

The cooking time may be extended to a maximum of 99 minutes.



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12

SUITABLE COOKWARE

Browning dishes& self-heatingpackages.

Metal cookware.

Aluminiumfoil & foilcontainers, made

from "Micro Foil".

Heat resistant glass,(e.g. Pyrex,Fire King,Corning Ware ).

Microwave-safeplastic cookware.

Microwave cling film,microwave roastingbags.

Heat-resistant chinaand ceramics.

When microwaving, use only those utensils suitable for microwave cookery as indicatedbelow:A variety of cookware can be used for microwaving. Round/oval dishes rather than square/oblong ones arerecommended, as food in corners tends to overcook.

YESAlways place on an up-turned plate on the turntable to preventheat stress. Follow manufacturer's instructions. Be careful asthese become very hot. Popcorn: Only use microwave

popcorn in recommended packaging (follow popcornmanufacturer's instructions). Never use oil unless themanufacturer recommends and never cook for longer thaninstructed.

NO

YES/NOUse small pieces of aluminium foil to shield food fromoverheating. Keep foil at least 2cm from the oven walls. Foilcontainers are not recommended unless specified by themanufacturer, eg. MicroFoil , follow instructions carefully.

YES

YES

YESMicrowave cling film and bags must be vented for steam toescape, pierce in 4-5 places. Do not use plastic or metal tiesas they may melt or catch fire due to electrical arcing.

YESExcept for dishes with metallic decoration.

COOKWARE SUITABLE FOR MICROWAVING



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13

SUITABLE COOKWARE

Disposablecontainers:Thin plastic, paper,straw and woodencontainers.

Kitchen paper.

YESAlways attend the oven closely. Look at the oven from timeto time when cooking or reheating food in disposablecontainers of plastic, paper or other combustible material.Only use for warming food. Pay special attention as over-heating may cause a fire in your oven. When heatingfood in plastic or paper containers, keep an eye on theoven due to the possibility of ignition.

YES

Always attend the oven closely. Only use to absorb fatand moisture when warming food. Pay special attentionas over-heating may cause a fire in your oven.

COOKWARE SUITABLE FOR MICROWAVING

Stir, turn &stand

Initial and finaltemperature of

food

Composition& quality

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand backwhen opening the oven door to allow heat or steam to disperse. When removing covers (such as clingfilm), opening roasting bags or popcorn packaging, direct steam away from face and hands.

For even cooking stir, turn or rearrange food duringcooking. Where recommended, leave food to stand aftercooking or defrosting.

The initial temperature of food affects the amount ofcooking time needed, eg. chilled food requires morecooking than food at room temperature.The temperature of the container is not a true indicationof the temperature of the food or drink. Cut into foodswith fillings, for example, jam doughnuts, to release heat

or steam.

Food high in fat or sugar (Christmas pudding or mincepies) requires less heating time and should be watched,over-heating can lead to fire.Good quality ingredients should be used formicrowaving. Economical cuts of meat are recommendedfor casserole.

Check the temperature of food and drink and stir before serving. Take special care whenserving to babies, children or the elderly. The contents of feeding bottles and baby foodjars are to be stirred or shaken and the temperature is to be checked beforeconsumption to avoid burns.

FOOD HANDLING AND PREPARATION



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14

FOOD HANDLING AND PREPARATION

Piercing

Arrangement

Covering

Size & shape

Density &

quantity

Hygiene

Food with skin (such as potatoes, apples, fish,chicken), or with membrane (such as the white andyolk of eggs, including boiled eggs), must be piercedin several places before cooking or reheating. If not,steam will build up and may cause food to explode.Note: Eggs in their shells and whole hard boiledeggs should not be heated in the microwaveovens since they may explode even aftermicrowaving has ended.

Place thickest parts of food on the outside of the dish, forexample, the meaty ends of chicken drumsticks should be

placed on the outside of the dish.

Fish, vegetables and certain other foods benefit from beingcovered during microwave cookery, follow recommendationswhere given and use vented microwave cling film or asuitable lid.

Food size and shape affect the amount of cooking timeneeded. When cooking more than one portion of the samefood ensure they are of a similar size and shape.

Food density and quantity affect the amount of cooking time

needed, for example, potatoes require more cooking thanpeas; four potatoes will take longer to cook than two.

Food hygiene standards (storage, handling andpreparation) apply to microwaving. Always storeconvenience foods as recommended by the foodmanufacturer and keep no longer than the "Use By" date.

WARNING - Always attend the oven when in use.Carefully follow the SHARP Operation Manual at all times. If you exceed recommendedcooking times and/or use power levels that are too high, food may overheat, burn, andin extreme circumstances, catch fire and damage the oven.

The microwave power level will default to 100P unless you press the POWER LEVEL key to reach the desiredsetting. Take care when heating foods with high sugar or fat content, for example, Christmas pudding, mince piesand fruit cakes (see reheating charts in the cookbook for guidance). Before use, the user should check that utensilsare suitable for use in microwave ovens.Lids: Always remove lids from food jars and containers before you use them in the oven. If you do not, steam andpressure will build up inside and the container may explode.Do not place hot foods/utensils on a cold turntable, or cold foods/utensils on a hot turntable.WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.

ADVICE FOR COOKING



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15

ADVICE FOR DEFROSTING

Meat joints

Poultry

Steak, Chops& ChickenPortions

Cubed &Minced Meat

Whole fish& Fillets

PrepackedFrozen Foods

Place in a flan dish, turn over at least 4-5 times duringdefrosting, shield any warm areas with small, flat pieces offoil. After defrosting, wrap in foil and allow meat to standfor 60-90 minutes, until thoroughly defrosted.

Place in a flan dish, turn over at least 3-4 times duringdefrosting, shield any warm areas with small, pieces of foil.After defrosting, wrap in foil and allow poultry to stand for60-90 minutes, until thoroughly defrosted.NOTE: Do not defrost poultry with giblets.

Place in a flan dish, separate during defrosting and turn overat least 2-3 times. Shield if necessary.

Place in a flan dish, stir or turn over at least 3-4 times duringdefrosting, remove defrosted parts each time.Please refer to the charts on page 18, or the Express

Defrost chart on page 10.

Place in a flan dish, separate during defrosting and turn overat least twice. Shield if necessary.

Remove packaging, including any foil and place in asuitable dish.

NOTES: To defrost food, use either 30P or 10P microwave power. Shield warm areas with small pieces of foil if necessary. It is important to turn food over, separate (where

appropriate) and rearrange to ensure even defrosting. Standing time is necessary to ensure thorough defrosting.



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16

WARNINGS:Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand backwhen opening the oven door to allow heat or steam to disperse. When removing covers (such as clingfilm), opening roasting bags or popcorn packaging, direct steam away from face and hands.

The contents of feeding bottles and baby food jars are to be stirred or shaken andthe temperature is to be checked before consumption in order to avoid burns.

Remove food from foil or metal containers before reheating. Reheating times will be affected by the shape, depth, quantity and temperature of food together

with the size, shape and material of the container. To avoid overheating and fire, special care must be taken when reheating foods with a high sugar

or fat content, for example, minced pies or Christmas pudding. Canned potatoes should not be heated in the microwave oven, follow the manufacturers

instructions on the can.

Remove any poultry or meat portions, reheatthese separately, see below. Place smaller items offood to the centre of the plate, larger and thicker foodsto the edge. Cover with vented microwave cling filmand reheat on 50P, stir/rearrange halfway throughreheating. Ensure food is thoroughly reheated beforeserving.

Cover with vented microwave cling film or suitable lid,reheat on 50P. Stir frequently to ensure evenreheating.

Place thickest parts of the portions on the outside of thedish, cover with vented microwave cling film andreheat on 70P. Turn over halfway through. NOTE:Ensure poultry is thoroughly reheated, beforeserving.

Cover with vented microwave cling film and reheat on50P. Rearrange at least once to ensure even reheating.

NOTE: Ensure meat is thoroughly reheatedbefore serving.

Place pies on a plate or in a flan dish. Reheat meatpies on 70P and fruit pies on 50P .

Cover with vented microwave cling film or suitable lidand reheat on 50P. Stir at least once during reheating.

Plated meals

Casserole

Poultry portions

Sliced meat

Pies

Vegetables

ADVICE FOR REHEATING



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COOKBOOK

17

INTRODUCTIONThis Cookbook contains a wide variety of recipes developed specifically for your microwave oven. Thesewill give you successful results and will save time and electricity. The recipes demonstrate the capabilitiesof your oven and prove that microwave technology is the efficient and effective alternative toconventional cooking.The cookery notes below compliment all cooking procedures in this cookbook and should be read inadvance of recipe preparation.

CONTENTSIntroduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17Defrosting Charts:

Meat, poultry, fish, fruit, bread & pastries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18Cooking Charts

Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-30

Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are onlyapproximate.

Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes arelined, use greaseproof paper unless otherwise stated.

Please note that all preparation times and serving quantities are approximate. All ingredients are given in both metric and imperial measures. Use either set but not a combination of

both measures. Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary

according to the condition of foods, utensils and the oven. Please check the cooking result and, ifnecessary, adjust cooking times accordingly.

Serve all dishes immediately unless otherwise stated. Butter and margarine can be interchanged on recipes, as preferred. Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred. Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve. Chilled foods are to be cooked from 5C. DO NOT COOK FROM FROZEN. Ambient/fresh/dried/canned foods are to be cooked from 20C. DO NOT COOK FROM FROZEN. Frozen foods are to be cooked from -18C.

SPOON MEASURES1.25ml 1/4 teaspoon2.5ml 1/2 teaspoon5ml 1 teaspoon15ml 1 tablespoon

CONVERSION CHARTS

WEIGHT MEASURES15g 1/2oz25g 1oz50g 2oz100g 4oz175g 6oz225g 8oz450g 1lb

VOLUME MEASURES30ml 1floz100ml 3floz150ml 5floz (1/4pt)300ml 10floz (1/2pt)600ml 20floz (1pt)



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60-90 Minutes

15-30 Minutes

25-30 Minutes

25-30 Minutes

25-30 Minutes

15-20 Minutes

5-10 Minutes

15-20 Minutes

60-90 Minutes

25-30 Minutes

15-30 Minutes

15-20 Minutes

15 Minutes

15 Minutes

15-20 Minutes

5-10 Minutes

10-15 Minutes

15-20 Minutes

18

DEFROSTING CHART

Meat Joints(Beef,Lamb,Pork)

Minced Meat

Steak

2cm (3/4) thickChops

Liver

Sausages

Bacon

Beefburgers

Whole Poultry

(Chicken,Turkey,Duck)

Chicken Portions

Chicken/Turkey Breasts& Drumsticks

Minced Turkey

Whole Fish(Trout, Mackerel)

Fish Fillets/Steaks

Apples/BlackcurrantsRedcurrants/RaspberriesBlackberries/GooseberriesRhubarb/Strawberries

Bread (sliced)

Pastry(Puff or Shortcrust)

Meat & Fruit Pies(cooked)

28-30 Minutes/450g (1lb)


11-12 Minutes/

450g (1lb)20 Minutes/450g (1lb)




10-12 Minutes/450g(1lb)

20-22 Minutes/

450g(1lb)







6 Minutes/400g(14oz)

5 Minutes/450g(1lb)

7-8 Minutes/large pie

10P

Stage 1: 30PStage 2: 10P

30P

30P

30P

30P

30P

30P

10P

30P

30P

30P

30P

30P

30P

30P

30P

30P

Place in a flan dish. Turn over 4-5 timesduring defrosting. Shield.

Place on a plate.Use sequence programming.

Stage 1: Defrost on 30P for the firstquarter of cooking time.

Stage 2: Defrost on 10P for theremaining cooking time.

Turn over 3-4 times, removing defrostedmince each time.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.Place in a flan dish. Turn 2-3 times,separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,separate during defrosting. Shield.


Place on a plate. Separate and re-arrangetwice during defrosting. Shield.

Place on a plate. Turn over andseparate twice during defrosting.

Place in a flan dish. Turn 4-5 times,

during defrosting. Shield.



Place in a bowl. Turn 3-4 times,removing defrosted mince each time.

Place in a flan dish. Separate and re-arrange twice during defrosting. Shield.

Place in a flan dish. Separate and re-arrange twice during defrosting. Shield.

Place in a dish. Stir during defrosting.Shield.

Place on the turntable. Separate andrearrange during defrosting.

Place on a plate. Turn over half waythrough defrosting.

Remove from foil container. Place in aflan dish.

FOOD DEFROST MICRO wMETHOD q STANDINGTIME POWER LEVEL TIME

w Method: If shielding is necessary, use small, pieces of foil. Poultry: Chicken, turkey and duck must be defrosted without giblets.q Standing Time: During recommended standing time, wrap or cover food in foil.



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19

COOKING CHARTS

10 Minutes

10 Minutes

10 Minutes

2-3 Minutes

2-3 Minutes

2 Minutes

2 Minutes

10 Minutes

4-5 Minutes

10 Minutes

4-5 Minutes

4-5 Minutes

10 Minutes

1 Minute

10 Minutes

5 Minutes

2-3 Minutes

2-3 Minutes

3-4 Minutes




10 Minutes/450g (1lb)


3-8 Minutes/2-8 sausages

2-5 Minutes2-8 sausages







3 Minutes/2-4 slices




(max. 3lb)



70P

70P

70P

70P

70P

100P

100P

70P

70P

70P

70P

70P

70P

100P

70P

70P

100P

70P

70P

Place in a flan dish.Turn over halfway through cooking.




Place in a bowl.Stir 2-3 times during cooking.












Place in a bowl.Stir 3-4 times during cooking.

Place in a flan dish.Cover with cling film.

Place in a flan dish.Cover with cling film.

FOOD COOKING MICRO wMETHOD q STANDINGTIME POWER LEVEL TIME

Beef (rare)(Topside, Silverside)

Beef (medium)(Topside, Silverside)

Beef (well done)(Topside, Silverside)

Beefburgers

Minced Meat

Sausages (thick)

Sausages (thin)

Lamb (Fillet,Shoulder, Leg)

Lamb Chops

Pork(Loin, Leg)

Pork Chops(with bone)

Pork chops(boneless)

Gammon Joint

Bacon

Whole Poultry:Chicken, Turkey &Duck

Chicken/Turkey Portions,Breasts & Drumsticks

Minced Turkey

Fish Fillets

Whole fish & Steaks(Trout, Mackerel)

w Method: If shielding is necessary, use small, pieces of foil.q Standing Time: During recommended standing time, wrap or cover food in foil.Note: Prior to cooking, food is refrigerated, 50C.



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2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

5 Minutes

4 Minutes

2 Minutes

2 Minutes

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

2 Minutes

2 Minutes

20

COOKING CHARTS

FOOD COOKING MICRO wMETHOD q STANDINGTIME POWER LEVEL TIME

Aubergines &Broccoli (fresh)

Beans(green - fresh)

BrusselsSprouts (fresh)

Cabbage, Carrots,Cauliflower, Celery

Corn on the Cob(fresh)

Courgettes &Leeks (fresh)

Parsnips & LeafSpinach (fresh)

Peas (fresh)

Potatoes, Jacket(250g/9oz - each)

Potatoes, Boiled(old & new - fresh)

Swede & Turnips(fresh)

Beans & Cabbage(green - frozen)

Broccoli, Spinach/Brussels Sprouts(frozen)

Carrots - sliced(frozen)

Cauliflower florets(frozen)

Corn on the Cob(frozen)

Peas, Sweetcorn &Mixed Vegetables(frozen)

Apples & Rhubarb

Blackberries/Rasp-berries/Redcurrants

6 Minutes/225g (8oz)



6Minutes/225g (8oz)





12 Minutes/2 potatoes







12 Minutes/2 Cobs




100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

Slice. Add 30ml (2tbsp) water. Cover dish.Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.Stir halfway through cooking.

Add 45ml (3 tbsp) water. Cover. Stirhalfway through cooking.

Slice or break into florets.Add 30ml (2tbsp)water. Cover. Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover.Stir 1/2 through cooking.

Slice. Add 30ml (2tbsp) water. Cover dish.Stir halfway through cooking.

Slice. Add 45ml (3tbsp) water. Cover.Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish. Stirhalfway through cooking.

Prick in several places.Place on the edge of the turntable.

Cut into quarters. Add 60ml (4tbsp) water.Cover. Stir halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover dish.Stir halfway through cooking.

Place in dish. Add 15ml (1tbsp) water.Cover dish. Stir halfway through cooking.




Place in dish. Cover dish. Turnover halfwaythrough cooking.

Place in dish. Cover dish. Stir halfwaythrough cooking.

Peel & slice. Place in a dish and cover.Stir during cooking.

Place in a dish and cover.Stir during cooking.



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21

COOKING CHARTS

14 - 15 Minutes

20 - 21 Minutes

11 - 12 Minutes

12 - 13 Minutes

10 - 11 Minutes

11 - 12 Minutes

4 - 5 Minutes

4 - 5 Minutes

6 - 7 Minutes

7 - 8 Minutes

8 - 9 Minutes

15g (1/2oz) butter4 eggs (size 3)

90ml (6tbsp) milk

salt & pepper

15g (1/2oz) butter2 eggs (size 3)30ml (2tbsp) milk

salt & pepper

FOOD COOKING MICRO METHOD q STANDINGTIME POWER LEVEL TIME

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

30 Seconds

30 Seconds

Add 300ml (1/2 pint) boiling water/100g (4oz)rice. Do not cover. Stir twice during cooking.

Add 400ml (14fl.oz) boiling water/100g (4oz)rice. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)pasta. Do not cover. Stir twice during cooking.









1 Whisk together eggs and milk. Season.2 Place butter in a 25.4cm (10) flan dish.

Heat on 100P for 1 minute, unti l

melted. Coat the dish with the melted butter.3 Pour omelette mixture into flan dish. Cook on100P for 2 minutes. Whisk mixtureand cook again on 100P for1minute.

1 Melt the bu tter in a bowl on 70Pfor 30 seconds.

2 Add the eggs, milk and seasoning and mix well.3 Cook on 70P for 2 minutes, stirring

every 30 seconds.

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

100P

70P

White rice(long grain)

Brown rice

Spaghetti(short cut)

Macaroni(short cut)

Tagliatelle

Pasta shells

Spaghetti/Tagliatelle

Fusilli/Penne/Conchiglie/

Farfalle

Ravioli

Tortellini (white)

Tortellini (brown)

Omelette

Scrambled

EGGS INGREDIENTS

Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water hasto be adjusted according to quantity of rice or pasta, see Method.

q Standing Time (rice & pasta only): After standing, rinse in boiling water prior to serving.

DRIEDPASTA

FRESHPASTA



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Remove from can. Place in a dish andcover. Stir halfway through cooking.

Place on kitchen roll.

Place in a flan dish. Do not exceedcooking time advised by food

manufacturer.

Place in a flan dish. Do not exceed

cooking time advised by foodmanufacturer.

Place directly on the turntable or in aflan dish.

Remove from foil container and placein flan dish or on plate.

Remove from foil container and placein flan dish or on plate.

22

REHEATING CHART

FOOD COOKING MICRO METHOD STANDING

TIME POWER LEVEL TIME

Canned foods(Soup, Baked beans,Spaghetti, Vegetables)

Bread rolls/Croissants

Christmaspudding

Sausage rolls

(cooked, chilledapprox. 50g (2oz)each)

Quiche,(cooked, chilled)

Meat pie(cooked, chilled)

Fruit pie(cooked, chilled)

6 - 7 Minutes/425g (15oz) can

40 - 50 Seconds/2 croissants/2 rolls

40 Seconds/125g (5oz) slice1 Minute/175g (6oz) pudding

50 Seconds/2 sausage rolls

1 Minute/4 sausage rolls2 Minutes/6 sausage rolls

5 - 6 Minutes/small quiche7 - 8 Minutes/large quiche

5 - 6 Minutes/small pie9 - 10 Minutes/large pie

20 - 30 Seconds/50g - 70 g4 - 5 Minutes/450g (1lb)

6 - 7 Minutes/600g (1lb 5oz)

2 Minutes

Nil

30 Seconds

30 Seconds

1 - 2 Minutes2 - 3 Minutes

2 - 3 Minutes3 - 4 Minutes

1 Minute1 - 2 Minutes2 - 3 Minutes

70P

70P

70P

70P

70P

70P

50P

AVOCADO AU GRATIN

Serves 2 or 4Preparation time - 8 minutes50g (2oz) butter50g (2oz) fresh breadcrumbs50g (2oz) cooked ham, finely chopped90ml (6tbsp) double cream

salt and pepper to taste5ml (1tsp) fresh parsley, chopped2 large ripe avocados15ml (1tbsp) lemon juice50g (2oz) cheese, gratedfresh parsley sprigs to garnish

1 Place the butter in a bowl and heat on 100P for30 seconds. Stir in the breadcrumbs and ham.Add enough cream to bind the mixture. Seasonwith salt and pepper to taste and stir in theparsley. Cook on 100P for 3-4 minutes.

2 Cut the avocados in half. Remove the stone and

brush the flesh with lemon juice. Fill eachavocado half with the breadcrumb mixture.3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.4 Cook on 100P for 1 minute, until the cheese has

melted. Garnish with sprigs of fresh parsley.

RECIPES

NOTE: Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.



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23

RECIPES

TOMATO & ORANGE SOUPServes 4Preparation time - 10 minutes25g (1oz) butter125g (5oz) onion, chopped1 large carrot, finely chopped1 large potato, finely chopped800g (13/4lb) canned, chopped tomatoesjuice and grated rind of 1 medium orange900ml (11/2 pints) hot vegetable stocksalt and pepper to taste

1 Melt the butter in a large bowl on 100P for 30seconds.

2 Add the onion, carrot and potato and heat on100P for 6 minutes. Stir halfway throughcooking.

3 Add the tomatoes, orange juice, orange rind andstock. Mix thoroughly. Season with salt andpepper to taste. Cover the bowl and cook on100P for 15 minutes, stir 2-3 times duringcooking, until the vegetables are tender.

4 Blend in a food processor. Return to the bowland heat on 100P for 5 minutes.

GARLIC MUSHROOMSServes 6Preparation time - 4 minutes50g (2oz) butter3 cloves garlic, crushed175g (6oz) mushrooms, quartered5ml (1tsp) fresh parsley, chopped

Variation:Garlic Prawns: Substitute mushrooms with 250g (9oz)tiger prawns, cooked and peeled.

1 Heat the butter on 100P for 20-30 seconds. Stirin the garlic and cook on 100P for a further 30seconds.

2 Stir in the mushrooms and parsley and cook on50P for 10 minutes, stirring 2-3 times.Serve in ramekin dishes with French bread.

CREAMY MUSHROOM SOUPServes 4Preparation time - 6 minutes125g (5oz) onion, chopped225g (8oz) mushrooms, sliced25g (1oz) butter25g (1oz) plain flour300ml (1/2 pint) milk

450ml (3

/4 pint) hot vegetable stock2.5ml (1/2tsp) dried marjoram2.5ml (1/2tsp) dried basilsalt and pepper to taste150ml (1/4 pint) double cream

1 Cook the onion, mushrooms and butter togetherin a bowl on 100P for 5 minutes.

2 Stir in the flour to form a paste, gradually addthe milk and the stock.

3 Stir in the marjoram, basil, salt and pepper totaste. Cook on 100P for 9 minutes, stir after 5minutes through cooking.

4 Blend the soup and add the cream. Cook on

100P for 7 minutes.



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RECIPES

24

POACHED SALMON WITH MUSTARD

SAUCEServes 4Preparation time - 5 - 6 minutes4 salmon steaks (approx. 175g (6oz) each)45ml (3tbsp) dry white wine300ml (1/2 pint) mustard sauce (See Page 29)sprig of fresh rosemary to garnish

1 Place the salmon steaks in a large flan dish, piercein several places and add the wine. Cover andcook on 70P for 8 minutes. Allow to stand whilstpreparing the sauce.

2 Place the salmon steaks in a warm serving dish,reheat on 70P for 2 minutes. Serve the sauceseparately.

STIR FRIED VEGETABLESServes 4Preparation time - 10 - 12 minutes15ml (1tbsp) sunflower oil30ml (2tbsp) soy sauce15ml (1tbsp) sherry2.5cm (1) root ginger, peeled and finely grated1 garlic clove, crushed2 medium carrots, cut into fine strips

100g (4oz) button mushrooms, chopped50g (2oz) beansprouts100g (4oz) mange-tout1 red pepper, seeded and thinly sliced4 spring onions, chopped100g (4oz) canned water chestnuts, sliced1/4 head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlicand carrots in a large bowl, mix thoroughly.

2 Cover and cook on 100P for 5 minutes, stirringonce.

3 Add the button mushrooms, beansprouts,mange-tout, red pepper, spring onions, waterchestnuts and chinese leaves. Mix thoroughly.

4 Cook on 100P for 6 minutes, until thevegetables are tender. Stir 2-3 times during

cooking.

Stir fried vegetables are ideally served with meator fish.

FISH PIEServes 4Preparation time - 18 minutes675g (11/2lb) potatoes, peeled and chopped75ml (5tbsp) water25g (1oz) butter30-60ml (2-4tbsp) milksalt and pepper to taste450g (1lb) fish fillets (e.g. fresh cod)300ml (1/2 pint) parsley sauce (See Page 29)25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)water. Cover and cook on 100P for 14 minutes,until soft enough to mash. Mash with butter, milkand seasoning.

2 Place fish in a flan dish in a single layer, coverand cook on 70P for 7 minutes. Flake the fish andmix with the parsley sauce. Pour into a flan orcasserole dish. Spread the potatoes on top andsprinkle with the grated cheese.

3 Cook on 70P for 7 minutes, until the cheese hasmelted.



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25

RECIPES

BEEF STROGANOFFServes 4Preparation time - 10 - 12 minutes800g (13/4lb) rump steak, cut into strips50g (2oz) plain floursalt and pepper to taste125g (5oz) onion, finely chopped30ml (2tbsp) tomato pure450ml (3/4 pint) hot beef stock150ml (1/4 pint) white wine15ml (1tbsp) cornflour blended with water100g (4oz) mushrooms, thinly sliced

150ml (1/4 pint) soured cream

1 Toss the steak in the flour, salt and pepper, untilevenly coated.

2 Place the steak, remaining flour, onion, tomatopure, stock and white wine in a casserole dish.Cover and cook on 50P for 30 minutes. Stir 2-3times during cooking.

3 Stir in cornflour, mushrooms and cream. Cook,uncovered, on 50P for 8 minutes.

Ideal served on a bed of tagliatelle or rice.

MOUSSAKAServes 6Preparation time - 45 minutes450g (1lb) aubergines, thinly sliced30ml (2tbsp) olive oil225g (8oz) onion, chopped15ml (1tbsp) fresh parsley, chopped2 cloves garlic, crushed350g (13 oz) minced lamb150ml (1/4 pint) hot stock

400g (14oz) canned, chopped tomatoes30ml (2tbsp) tomato puresalt and pepper to taste300ml (1/2 pint) white sauce (See Page 29)200g (7oz) cheese, grated

1 Sprinkle aubergines with salt and leave to drain onkitchen paper for 30 minutes. Heat 15ml (1tbsp)olive oil, onions, parsley and garlic on 100P for 30seconds. Stir in meat, mix well and cook on 100P for4 minutes, stirring twice.

2 Add stock, tomatoes, pure and seasoning. Stirwell and cook on 100P for 4 minutes.

3 Rinse salt from aubergines and pat dry withkitchen paper. Place in a bowl with remaining oil.Cover and cook on 100P for 4 minutes.

4 Use 2/3 of the aubergines to cover bottom andsides of a 1.5 litre casserole dish. Add meat andtop with remaining aubergines.

5 Stir half the cheese into the sauce. Pour overaubergines and sprinkle with remaining cheese.

6 Cook on 50P for 25-28 minutes.

CANNELLONIServes 4Preparation time - 25 minutes125g (5oz) onion, chopped2 cloves garlic, crushed25g (1oz) butter450g (1lb) minced beef100g (4oz) mushrooms, chopped15ml (1tbsp) tomato pure400g (14oz) canned, chopped tomatoes150ml (1/4 pint) hot beef stocksalt and pepper to taste12 pieces of cannelloni300ml (1/2 pint) cheese sauce (See Page 29)extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish. Cookon 100P for 2 minutes.

2 Add the minced meat and cook on 100P for 8minutes, stirring twice during cooking.

3 Add mushrooms, tomato pure, tomatoes, beefstock and seasoning. Cook on 100P for 15minutes, stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in adeep 20.4cm (8) square dish. Place anyremaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni andsprinkle with cheese. Cook on 70P for 20minutes.



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26

RECIPES

BOLOGNESE SAUCEServes 4Preparation time - 12 minutes45ml (3tbsp) vegetable oil150g (51/2oz) onion, finely chopped100g (4oz) celery, finely chopped2 cloves garlic, crushed75g (3oz) bacon, finely chopped1 bay leaf400g (14oz) canned, chopped tomatoes30ml (2tbsp) tomato pure450g (1lb) lean minced beef

15ml (1tbsp) dried mixed herbs300ml (1/2 pint) red wine300ml (1/2 pint) hot beef stocksalt and pepper to taste30ml (2tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery, garlic and bacon into abowl and mix well. Cover and cook on 100P for6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato pure andminced beef to the vegetable mixture. Cook on100P for 5 minutes, stir 2-3 times during cookingto break up the mince as it cooks.

3 Add the herbs, wine, stock and blendedcornflour and mix thoroughly. Cook on 70P for20-22 minutes, stir 2-3 times during cooking untilthe sauce has thickened. Season to taste andserve hot with spaghetti.

STEAK & KIDNEY PUDDINGServes 4Preparation time - 20 - 25 minutes450g (1lb) stewing steak, cubed100g (4oz) kidney, cubed125g (5oz) onion, chopped2.5ml (1/2tsp) dried mixed herbs450ml (3/4 pint) hot beef stock15ml (1tbsp) cornflour, mixed with a little water225g (8oz) self raising flour2.5ml (1/2tsp) salt

5ml (1tsp) baking powder100g (4oz) suetapproximately 150ml (1/4 pint) cold water15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and stock in alarge casserole dish. Cover and cook on 70P for30 minutes. Stir halfway through cooking andadd the cornflour to thicken.

2 To make the pastry, place the flour, salt, bakingpowder and suet in a bowl and mix well.

3 Add enough cold water to form a soft dough.Knead lightly. Roll out 2/3 of the pastry and linea 1 litre (13/4 pint) greased pudding basin withthis pastry. Roll out the remaining pastry and cut acircle large enough to cover the surface.

4 Fill the basin with the meat mixture, top withpastry circle and brush with milk. Make a slit incentre to allow steam to escape.

5 Cover with cling film, pierce and cook on 100P for15 minutes.

Bolognese Sauce- Variations:Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 675g (11/2lb)mashed potatoes. Heat on 100P for 5-6 minutes.Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) drained canned red kidneybeans and 5-15ml (1-3 tsp) chilli powder, to taste.



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27

RECIPES

TURKEY FRICASSEEServes 4Preparation time - 10 minutes50g (2oz) butter125g (5oz) onion, finely chopped125g (5oz) leeks, sliced50g (2oz) plain flour5ml (1tsp) mustard powder300ml (1/2 pint) milk300ml (1/2 pint) single cream450g (1lb) cooked turkey, choppedsalt and pepper to taste

15ml (1tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on100P for 30 seconds.

2 Stir in the onion and leeks. Cook on 100P for 3minutes.

3 Stir in the flour and mustard powder, graduallyadd the milk and cream. Cook on 100P for 5-6minutes, stirring every minute, until smooth andthickened.

4 Add the turkey and seasoning. Cook on 100P for13 minutes. Stir 2-3 times.

Garnish with parsley to serve.

HONEYED CHICKENServes 4Preparation time - 6 minutes4 boneless chicken breasts (200g (7oz) each)45ml (3tbsp) clear honey5ml (1tsp) whole grain mustard2.5 ml (1/2tsp) dried tarragon15ml (1tbsp) tomato pure150ml (1/4 pint) chicken stock

15ml (1tbsp) cornflour blended with watersalt and pepper to taste

1 Place the chicken breasts in a casserole dish.2 Mix all remaining ingredients together and pour

over the chicken.3 Cover and cook on 70P for 25 minutes.

Turnover and coat the chicken with the sauceseveral times during cooking.

CHICKEN CACCIATOREServes 4Preparation time - 10 minutes225g (8oz) mushrooms, sliced125g (5oz) onion, chopped1 clove garlic, crushed60ml (4tbsp) tomato pure300ml (1/2 pint) red wine

5ml (1tsp) dried oregano5ml (1tsp) dried parsleysalt and pepper to taste4 chicken fillets (200g (7oz) each)

1 Place mushrooms, onion and garlic in a largecasserole dish. Cook on 100P for 3 minutes.

2 Stir in all remaining ingredients except for thechicken. Mix well.

3 Add chicken fillets and coat with the sauce.4 Cook on 70P for 25 minutes. Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.



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28

RECIPES

BEAN CASSEROLEServes 4Preparation time - 25 minutes15ml (1tbsp) olive oil200g (8oz) aubergines, cut in 2.5cm (1) cubes100g (4oz) leeks, sliced1 clove garlic, crushed50g (2oz) celery, sliced500g (1lb 2oz) canned, chopped tomatoes300g (12oz) canned, mixed beans, drained2 vegetable stock cubes2.5ml (1/2tsp) basil

50g (2oz) fresh baby sweetcorn, choppedsalt and pepper to taste

1 Place the oil, aubergine, leeks, garlic and celeryin a 2.5 litre (4 pint) casserole dish, mix well.Heat on 100P for 4-5 minutes, stir after 3minutes.

2 Add the tomatoes, beans, crumbled stock cubesbasil and sweetcorn. Season and mix well.

3 Cover and cook on 70P for 20 minutes, stir twiceduring cooking.

Serve with rice or baked potatoes.

CHEESY JACKETSServes 2Preparation time - 20 minutes2 baking potatoes, (approx. 250g (9oz) each)50g (2oz) butter100g (4oz) Double Gloucester cheese, finely chopped15ml (1tbsp) fresh chives, chopped

50g (2oz) mushrooms, finely choppedsalt and pepper to taste

1 Prick each potato in several places. Cook on100P for 12-13 minutes. Halve each potato andscoop the flesh into a bowl, add the butter,cheese, chives and mushrooms. Mix well andseason.

2 Pile mixture back into the potato skins and placein a flan dish, on the turntable.


CHEESE & POTATO LAYERServes 4Preparation time - 15 minutes450g (1lb) par-boiled potatoes, thinly sliced225g (8oz) Cheddar cheese, thinly sliced125g (5oz) onion, sliced225g (8oz) leeks, sliced

100g (4oz) cooked ham, chopped600ml (1 pint) white sauce (See Page 29)50g (2oz) cheese, grated

1 Place alternate layers of potato, cheese, onion,leek, ham and white sauce in a casserole dish,until all ingredients are used. Top with gratedcheese.




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29

RECIPES

FRUIT CRUMBLEServes 4Preparation time - 6 - 8 minutes450g (1lb) seasonal fresh fruit, lightly cooked100g (4oz) brown sugar5ml (1tsp) cinnamon100g (4oz) plain wholemeal flour75g (3oz) rolled oats75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugarand the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub inbutter, until mixture resembles fine breadcrumbs.Add remaining brown sugar, mix well. Sprinkleover the fruit and cook on 50P for 12-14minutes.

Setting point: To determine setting point, place 5ml (1tsp) of jam onto a chilled saucer. Allow to stand for 1

min. Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been reached.

WHITE SAUCE300ml (1/2 pint)Preparation time - 5 - 6 minutes25g (1oz) butter25g (1oz) plain flour300ml (1/2 pint) milksalt and pepper to taste

1 Place the butter in a bowl and heat on 100P for30 seconds, until melted.

2 Stir in the flour and whisk in the milk. Cook on100P for 5 minutes, stirring halfway throughcooking, until thick and smooth. Season with saltand pepper to taste.

MUSTARD SAUCE300ml (1/2 pint)Preparation time - 4 - 5 minutes25g (1oz) butter45ml (3tbsp) whole grain mustard

200ml (7floz) soured creamsalt and pepper to taste15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P for 30 secondsAdd the mustard, soured cream, salt, pepperand parsley. Mix well.

2 Cook on 100P for 3 minutes. Stir every minuteuntil smooth and thick.

This dish is ideal served with meat or fish.

Variations:

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.Serve with vegetables, fish or meat.

Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.Onion sauce: Stir 225g (8oz) cooked onion, finely chopped into the finished sauce. Heat on

100P for 2-3 minutes before serving. Serve with vegetables.

Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar atStage 2. Serve with puddings as an alternative to custard.

STRAWBERRY JAMMakes 675g(11/2lb)Preparation time - 15 minutes675g (11/2lb) strawberries, hulled45 ml (3tbsp) lemon juice675g (11/2lb) preserving sugar

1 Place strawberries and lemon juice in a large bowl,heat on 100P for 5 minutes, or until the fruit hassoftened. Add sugar, mix well.

2 Cook on 70P for 45-50 mins, until setting point isreached, stir every 4-5 mins.

3 Pour into hot, clean jars. Cover, seal and label.



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30

RECIPES

GINGER CAKEServes 4-6 (700g)Preparation time 12 - 14 minutes

175g (6oz) caster sugar175g (6oz) margarine3 eggs (size 3)175g (6oz) self raising flour2 piece, fresh stem ginger, grated15ml (1tbsp) ground ginger45ml (3tbsp) orange juicetopping: 225g (8oz) cream cheese

grated rind of 1 orange5ml (1tsp) orange juice30ml (2tbsp) icing sugar

1 Cream the sugar and margarine until light andfluffy.

2 Beat in the eggs one at a time.3 Sift the flour and fold into the mixture.4 Add the grated fresh ginger, ground ginger and

orange juice then mix to a dropping consistency.5 Spoon the mixture into a greased and lined 7

PYREX cake dish.6 Cook using Express Cook EC-8 Cake.7 Leave to stand for 10 minutes.8 To prepare the topping, combine the cream

cheese, orange juice and icing sugar until

smooth. Spread on top of the cake.Keep refrigerated.

COFFEE & ALMOND CAKEServes 4-6 (700g)Preparation time 12 - 14 minutes

175g (6oz) caster sugar175g (6oz) margarine3 eggs (size 3)175g (6oz) self raising flour5ml (1tsp) almond essence15ml (1tbsp) instant coffee30ml (2 tbsp) hot watertopping: 100g (4oz) icing sugar

15ml (1tbsp) water25g (1oz) almonds25g (1oz) glace cherries


2 Beat in the eggs one at a time.3 Sift the flour and fold into the mixture.4 Dissolve the coffee in the hot water and fold into

the mixture, together with the almond essence.5 Spoon into a greased and lined 7 PYREX cake

dish.6 Cook using Express Cook EC-8 Cake.7 Leave to stand for 10 minutes.8 Mix the icing sugar and water to make a smooth

paste.Drizzle over the cake and sprinkle with thealmonds and cherries.Keep refrigerated.

DOUBLE CHOC-CHIP CAKEServes 4-6 (700g)Preparation time 12 - 14 minutes

175g (6oz) caster sugar175g (6oz) margarine3 eggs (size 3)75g (3oz) self raising flour50g (2oz) cocoa powder75g (3oz) plain or milk chocolate drops


2 Beat in the eggs one at a time.3 Sift the flour and cocoa powder then fold into the

mixture.4 Add chocolate drops and stir well.5 Spoon into a greased and lined 7 PYREX cake

dish.6 Cook using Express Cook EC-8 Cake.

Leave to stand for 10 minutes.



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31

CLEANING & MAINTENANCE


WARNINGS: It is hazardous for anyone other than a

competent person to carry out anyservice or repair operation whichinvolves the removal of a cover whichgives protection against exposure tomicrowave energy.

The door seal stops microwave leakage during ovenoperation, but does not form an airtight seal. It isnormal to see drops of water, light or feel warm airaround the oven door. Food with a high moisturecontent will release steam and cause condensation

inside the door which may drip from the oven. Repairs & Modifications: Do not attempt to operate

the oven if it is not working properly. Outer Cabinet & Lamp Access: Never remove the

outer cabinet. This would be very dangerous due tohigh voltage parts inside which must never betouched, as this could be fatal. As your oven is notfitted with a lamp access cover, if the lamp fails, donot attempt to replace the lamp yourself, call aService Technician appointed by SHARP.

OVEN INTERIORClean the microwave oven cavity after eachuse with a mild detergent solution on asoft cloth, pay special attention to thewaveguide cover.

Take care not to let soapy water drip through the smallholes in the oven walls and the cavity floor particularlyif the turntable and roller stay are removed. Excesswater spillage through these holes will cause damageto the oven interior. It is important that the door sealsand sealing surfaces are kept clean at all times, wipe

regularly with a damp cloth.To prevent splashing, cover food wherever possible.

TURNTABLE & SUPPORTLeave to cool before cleaning to prevent them frombreaking.

OUTER CABINETWipe the outside cabinet with a mild detergent solutionon a soft cloth. The control panel must be wiped cleanwhilst the door is open, therefore inactivating the oven.

If you think the oven is not working properly there aresome simple checks you can carry out yourself beforecalling an engineer. This will help prevent unnecessaryservice calls if the fault is something simple.Simply answer YES or NO to the following questions:(Put half a cup of water in the oven, on the turntableand close the door. Select 100P and programme theoven to cook for 1 minute.)

1. Does the oven lamp come on when it is cooking?YES/NO

2. Does the turntable rotate? YES/NO3. Does the cooling fan work? (Check by placing your

hand above the air vent openings) YES/NO4. After 1 minute does the "bell ring" sound?

YES/NO5. Is the water in the cup hot? YES/NO

If you answer NO to any question first check that theoven is plugged in properly and the fuse has not blown,if there is no fault with either, check against thetroubleshooting chart on page 32.

Do not allow grease or dirt to build up onthe door seals and adjacent parts asthis may prevent the door from closingcorrectly and may cause a leakage ofmicrowaves. To clean use a milddetergent solution on a soft damp cloth.

Keep the waveguide cover clean at all times. If youleave grease or fat in the cavity, it may overheat,smoke or even catch fire when next using the oven.

Never use spray cleaners, oven pads or abrasivescourers as these damage the surface of the oven.

WARNINGS-

TROUBLESHOOTING



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TO REPLACE THE MAINS PLUG

32

TROUBLESHOOTING

POSSIBLE CAUSE

When oven is working, air circulates within the cavity. The door does not form anairtight seal so air may escape from the door.

The oven cavity will normally be colder than the food being cooked, and so steamproduced when cooking will condense on the colder surface. The amount of steam

produced depends on the water content of the food being cooked. Some foods, suchas potatoes have a high moisture content. Condensation trapped in the door glassshould clear after a few hours.

Arcing will occur when a metallic object comes into close proximity to the oven cavityduring cooking. This may possibly roughen the surface of the cavity, but would nototherwise damage the oven.

Ensure all eyes are removed and the potatoes have been pierced. Leave to standdirectly onto the turntable or in a heat resistant flan dish or similar.

Check the door is closed properly.

Ensure correct power level has been selected.

The microwave energy pulses ON/OFF during cooking/defrosting.The cabinet may become warm to the touch - keep children away.Outer cabinet is hot.

PROBLEM

Draught circulates aroundthe door.

Flashing or arcing fromwithin the cavity whencooking.

Arcing potatoes.

After setting the time, theoven does not start.

Oven cooks too slowly.

Oven makes a noise.

Condensation forms in theoven, and may drip from

the door.

The wires in the mains cable are colour coded asshown opposite:

As the colours of the cores in the mains lead of youroven may not correspond with the coloured markingidentifying the terminals in your plug, connect the wiresas shown:Make sure the terminal screws are tight and the cable isheld securely by the cable grip where it enters the plug.Like most appliances in your home, your oven must beconnected to a single phase 230/240 Volt, 50Hzalternating current supply.If you do not make the proper electrical connections youmight damage the oven or injure yourself. NeitherSHARP nor the supplier will be liable if this happens.

green and yellow stripes = EARTHblue = NEUTRALbrown = LIVE

The green and yellow wire to the plug terminalmarked E or or coloured green or colouredgreen and yellow.

The blue wire to the plug terminal marked N orcoloured black or coloured blue.

The brown wire to the plug terminal marked L orcoloured red or coloured brown.

WARNING!THIS APPLIANCE MUST BE EARTHED.IF YOU HAVE ANY DOUBTS ABOUT YOURELECTRICAL SUPPLY ASK A QUALIFIEDELECTRICIAN.

STANDARD TIME

40 MINUTES

NOTE:If you cook food for more than the standard time(see chart opposite) using 100P (800W), the ovenssafety mechanisms will automatically activate. Themicrowave power level will be reduced.

COOKING MODE

Microwave 800W cooking



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33

CALLING FOR SERVICE


GUARANTEE

Subject to the conditions listed below, SHARPElectronics (U.K.) Ltd (hereafter called the Company),guarantee to provide for the repair of, or, at its optionreplace this SHARP equipment, or any componentthereof, (other than Glass Turntables), which is faulty orbelow standard, as a result of inferior workmanship ormaterials.

The conditions of the Guarantee:1 This Guarantee shall only apply to defects or faultswhich are notified to the Company, or its ServiceTechnician appointed by Sharp, within one yearfrom the date of purchase of the equipment,provided that this Guarantee shall extend for afurther period of one year in respect of microwaveoven magnetron parts only.

2 This Guarantee covers equipment intended forprivate domestic use only. This oven is suitable fordomestic food preparation and is not designed forcommercial, industrial or laboratory use. ThisGuarantee does not apply to equipment used in the

course of a business, trade or profession. Only usethe microwave oven for cooking, defrosting orreheating of food. SHARP declines any liability fordamages caused by improper use.

3 This Guarantee does not cover any faults or defectscaused by accident, misuse, fair wear and tear,neglect, tampering with the equipment, or anyattempt at adjustment or repair other than by aService Technician Appointed by Sharp.

4 Please clean your microwave oven regularly andremove any stains or fat residues without delay.Failure to do this may affect the quality and safety ofthe product or prejudice your guarantee.

5 In the unlikely event of your equipment requiringrepair, please contact the dealer or supplier fromwhom it was purchased. You will need to provideproof of date of purchase to the repairing company.

Please keep your invoice or receipt, which issupplied at the time of purchase. Where it is notpossible to contact the dealer or supplier from whomthe oven was purchased, please contact thetelephone number given below. You will then begiven details of how to obtain service.

Telephone: 08705 274277 (office hours)

6 This Guarantee is offered as an additional benefit tothe consumers statutory rights and does not affectthese rights in any way.

SHARP parts and accessories have been specificallydesigned for SHARP Microwaves.

No liability can be accepted for any inaccuracies oromissions in this publication, although every possiblecare has been taken to make it as complete andaccurate as possible.

For general information & assistance with ovenqueries, please contact ourCustomer Information Centre:U.K.: 08705 274277 (office hours)Ireland: 01 676 0648 (office hours)Website: http://www.sharp.co.uk/support

Replacement accessories may be obtained from ourmain parts distributor Willow Vale Electronics Ltd.Telephone: 0121 766 5414

If you are unable to resolve a problem using thechecks covered on the last few pages, do notattempt to service this microwave ovenyourself.

Contact the dealer or supplier from whom the ovenwas purchased in order to obtain service. Where thisis not possible, please contact the SHARP CustomerInformation Centre, telephone:08705 274277 (office hours).



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SPECIFICATIONS

AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50HzPower Consumption:Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.2kWInput Current:Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.3AOutput power:Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 60705)MAFF heating category . . . . . . . . . . . . . . . . . . . . . . . . .EMicrowave frequency . . . . . . . . . . . . . . . . . . . . . . . . . .2450MHzOutside Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . .449(W) x 282(H) x 385(D) mmCavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . .287(W) x 220H) x 311(D) mmOven capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 litres

Cooking uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter (272mm)Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 13kg

This oven complies with the requirements of Directives 89/336/EEC and73/23/EEC as amended by 93/68/EEC.

As part of a policy of continuous improvement, we reserve the right to alterdesign and specification with out notice.

No part of this publication may be reproduced, stored in a retrieval system ortransmitted in any form, electronically, mechanically, photocopied, recorded,translated or other means without prior permission from SHARP Electronics(U.K.) Ltd.

The illustrations, technical information and data contained in this publicationwere to the best of our knowledge, correct at the time of going to print. Theright to change specifications, at any time, without notice, is reserved as partof our policy of continuous development and improvement.

SHARP ELECTRONICS (U.K.) LTDManchester, U. K.

U.K.: 08705 274277 (office hours)Ireland: 01 676 0648 (office hours)

Website: http://www.sharp.co.uk/support

PRINTED IN THE UK

100% of the pulp usedin making this paper comes

from sustainable forests


R244M OM Cookbook GB

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