MICROWAVE OVEN
AND
OPERATION MANUAL
COOKBOOK
J
MODEL
R-380L
SCA/SCNZ R380L,O/M,Cover 06.11.22, 10:27 AM3
1
This Sharp product is warranted against faults in materials and manufacture for a period of twelve (12) months
from the date of original purchase.
If service is required during the warranty period, please contact your nearest Sharp Approved Service Cen-
tre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.
The owner is responsible for any transportation and insurance costs if the product has to be returned for
repair.
This warranty does not extend to accessories or defects or injuries caused by or resulting from causes not
attributable to faulty parts or the manufacture of the product, including but not limited to, defect or injury
caused by or resulting from misuse, abuse, neglect, accidental damage, improper voltage, liquid spillage,
vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.
Please retain your sales documentation, as this should be produced to validate a warranty claim.
This warranty is in addition to and in no way limits, varies or excludes any express and implied rights and
remedies under any relevant legislation in the country of sale.
IMPORTANT
DO NOT RETURN THIS PAGE TO SHARP
For your reference, please enter the particulars of your purchase below and retain, with your purchase
documentation.
Model No.
Serial No.
Date of Purchase
Retailer
WARRANTY
Consumer Electronic Products
Congratulations on Your Purchase!
FOR PRODUCTS PURCHASED IN
NEW ZEALAND
CONTACT YOUR SELLING DEALER/RETAILER
OR CALL
SHARP CUSTOMER SERVICES
telephone: 09 573 0111
FACSIMILE: 09 573 0113
or contact our web site
www.sharpnz.co.nz
SHARP CORPORATION OF NEW ZEALAND LIMITED
59 Hugo Johnson Drive
Penrose, Auckland
IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand.
FOR LOCATION ENQUIRIES WITHIN
AUSTRALIA
REGARDING YOUR
LOCAL
SHARP APPROVED SERVICE CENTRE
CALL THE
SHARP SERVICE REFERRAL CENTRE
1 300 135 022
DURING NORMAL BUSINESS HOURS
(Eastern Standard Time)
or contact our web site
www.sharp.net.au
SHARP CORPORATION OF AUSTRALIA PTY. LIMITED
ABN 40 003 039 405
1 Huntingwood Drive Blacktown NSW 2148
SCA/SCNZ R380L,O/M,Warranty 06.11.22, 10:27 AM1
1
®
The manual is divided into two sections:
1. OPERATION (P2~P23)
This section describes your oven and teaches you how to
use all the features.
2. COOKING GUIDE
This section is at the back of the manual, it contains the
more commonly used information such as how to prepare
food, which cooking utensil to use, standing time.
It also contains recipes for automatic cooking and manual
cooking.
Please take some time to read your operation manual careful-
ly, the automatic cooking menus programmed into your new
oven have been carefully developed to give optimum results
when the step-by-step instructions are followed.
When selecting another home appliance, please again con-
sider our full range of Sharp products.
INFO DISPLAY COOKING SYSTEM
Thank you for buying a Sharp Microwave Oven.
Your new oven has an "Information Display System"
which offers you step-by-step instructions to easily guide
you through each feature.
Your oven also has a HELP key for instructions on using
Auto Start, Demonstration Mode, Child Lock, Info on Pads
and Help.
We strongly recommend however that you read this
operation manual thoroughly before operating your oven,
paying particular attention to the safety warnings and
special notes.
CONTENTS page
Warranty Inside of front cover
Introduction 1
Warning 2
Special Notes and Warning 3
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
Automatic Operations 9
Notes for Automatic Operations 9
Express Menus 10
Sensor Cook 13
Healthy Menu 14
Easy Defrost 15
Quick and Easy 16
Sensor Reheat 17
Other Convenient Features 18
Help Feature 18
Less/More Setting 21
Increasing or Decreasing Time
During A Cooking Programme 21
Timer 22
Alarm 22
Care and Cleaning 23
Service Call Check 23
Specifications 23
Cooking Guides 1 - `
Quick Reference Guide 1
SCA/SCNZ R380L,O/M,P01-04 06.11.22, 10:28 AM1
2
WARNING
IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.
To reduce the risk of fire in the oven cavity:
a. Do not overcook food.
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.
d. Look at the oven from time to time when food is heated in disposable containers made of plastic, paper
or other combustible materials for signs of smoke or burning.
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven
off, and disconnect the power plug, or shut off power at the fuse or circuit breaker panel.
To reduce the risk of an explosion or delayed eruptive boiling when handling the container.
Your microwave oven is capable of heating food and beverages very quickly therefore, it is very important
that you select the appropriate cooking time and power level for the type and quantity of food to be heated.
If you are unsure of the cooking time and power level required, begin with low cooking times and power levels
until the food is sufficiently heated evenly throughout.
Additionally:
a. Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are
considered to be sealed containers.
b. Do not use excessive amount of time.
c. When boiling liquids in the oven, use a wide-mouthed container.
d. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids.
e. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting
a spoon or other utensil into the container.
This oven is for home food preparation only and should only be used for heating, cooking and defrosting food
and beverage.
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.
Never operate the oven whilst any object is caught or jammed between the door and the oven.
Do not try to adjust or repair the oven yourself.
It is hazardous for anyone other than a qualified service technician trained by SHARP to carry out any service
or repair operation. Especially those which involve the removal of a cover which gives protection against
exposure to microwave energy are very hazardous.
Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified service
technician trained by SHARP. It is particularly important that the oven door closes properly and that there
is no damage to:
(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven
cavity (buckled or deformed), (4) Burn marks on the door seal faces.
Do not bump, or catch utensils, loose clothes and your accessories on the door safety latches when removing
food from the oven.
Never poke an object, particularly a metal object, through a grille or between the door and the oven while the
oven is operating.
Never tamper with or deactivate the door safety latches.
Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enough
heat from the food can transfer through utensils to cause skin burns.
Should the power supply cord become damaged, it must be replaced with a special cord supplied by a
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician
trained by SHARP in order to avoid a hazard.
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.
Avoid steam burns by directing steam away from the face and hands.
Slowly lift the furthest edge of a dish's cover and microwave plastic wrap and carefully open popcorn and oven
cooking bags away from the face.
Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot
surfaces or sharp edges.
To prevent the turntable from breaking:
a. Before cleaning the turntable with water, leave the turntable to cool.
b. Do not place anything hot on a cold turntable.
c. Do not place anything cold on a hot turntable.
Do not place anything on the outer cabinet.
Do not store food or any other items inside the oven.
Make sure the utensil does not touch the interior walls during cooking.
Only allow children to use the oven without supervision when adequate instructions have been given so that
the child is able to use the oven in a safe way and understands the hazards of improper use.
This appliance is not intended for use by young children or infirm persons without supervision.
Young children should be supervised to ensure that they do not play with the appliance.
SCA/SCNZ R380L,O/M,P01-04 06.11.22, 10:28 AM2
3
* Cook eggs in shells. This prevents
"explosion", which may damage the
oven or injure yourself.
* Cook hard/soft boiled eggs.
* Overcook oysters.
* Dry nuts or seeds in shells.
* Pop popcorn in regular brown bags or
glass bowls.
* Exceed maximum time on popcorn
package.
* Heat disposable bottles.
* Overheat baby bottles.
Only heat until warm.
* Heat bottles with nipples on.
* Heat baby food in original jars.
* Heat or cook in closed glass jars or air
tight containers.
* Deep fat fry.
* Heat or dry wood, herbs, wet papers,
clothes or flowers.
* Operate the oven without a load (i.e. an
absorbing material such as food or wa-
ter) in the oven cavity.
* Heat for longer than recommended
time. See REHEATING-FOOD CHART
on page [.
* Heat or cook food while in cans.
* Overcook as they may catch fire.
* Place meat directly on the turntable for
cooking.
* Use metal utensils for MICROWAVE
cooking. Metal reflects microwave
energy and may cause an electrical
discharge known as arcing.
* Use too much.
* Shield food close to cavity walls.
Sparking can damage the cavity.
* Exceed the preheating time recom-
mended by the manufacturer. Exces-
sive preheating can cause the glass
turntable to shatter and/or damage
internal parts of the oven.
* Puncture egg yolks and whites and
oysters before cooking to prevent
"explosion".
* Pierce skins of potatoes, apples,
squash, hot dogs, sausages and
oysters so that steam escapes.
* Use specially bagged popcorn for the
microwave oven.
* Listen while popping corn for the
popping to slow to 1-2 seconds.
* Transfer baby food to small dish and
heat carefully, stirring often. Check for
suitable temperature to prevent burns.
* Remove the screw cap and teat
before warming baby bottles. After
warming shake thoroughly. Check for
suitable temperature.
* Food with filling should be cut after
heating, to release steam and avoid
burns.
* Use a deep bowl when cooking liquids
or cereals to prevent boiling over.
* For boiling or cooking liquids see
WARNING on page 2 to prevent
explosion and delayed eruptive boiling.
* Remove food from can.
* Cook for the recommended time.
(These foods have high sugar and/or
fat contents.)
* Use a microwave proof roasting rack
to collect drained juices.
* Check the utensils are suitable for
MICROWAVE cooking before you use
them.
* Use to shield food to prevent over
cooking.
* Watch for sparking. Reduce foil or
keep clear of cavity walls.
* Place a suitable insulator such as a
microwave and heat proof dinner plate
between the turntable and the
browning dish.
Eggs, fruits,
nuts, seeds,
vegetables,
sausages and
oysters
Popcorn
Baby food
General
Liquids
(Beverages)
Canned foods
Sausage rolls,
Pies, Christmas
pudding
Meats
Utensils
Aluminium foil
Browning dish
SPECIAL NOTES AND WARNING
DO DON’T
SCA/SCNZ R380L,O/M,P01-04 06.11.22, 10:28 AM3
4
C
D
A
B
6
2
84
4
5
3
1
9
:
E
7
INSTALLATION INSTRUCTIONS
1. Remove all packing materials from the oven cavity, (do not remove the waveguide cover), and the feature
sticker from the outside of the door, if there is one. Check the unit for any damage, such as a misaligned door,
damaged door seals around the door or dents inside the oven cavity or on the door. If there is any damage,
please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED BY SHARP
and repaired, if necessary.
2. Accessories provided
1) Turntable 2) Roller stay 3) Operation manual and Cook book
3. Place the roller stay in the coupling on the oven floor, then place the turntable on to the roller stay, ensuring
it is located firmly. Refer to OVEN DIAGRAM below. NEVER operate the oven without the roller stay and
turntable.
4. This oven is designed to be used on a countertop, in a cabinet or built-in. It 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 a space of at least 15cm on the top, 10cm
on the both sides and 5cm at the rear of the oven for adequate air circulation. When installing in a cabinet,
the minimum inside dimension of the cabinet should be 720mm(W) x 460mm(H) x 498mm(D). When building
the oven into a cabinet or wall, a Sharp built-in kit model number RK-J32S (silver) and RK-J32W (white) are
available which enable the microwave oven to be integrated within a kitchen, the kit is available from your
retailer. Read carefully the installation instructions for the built- in kit before installation. This built-in kit has
been tested according to Australian Standards. Sharp does not recommend the use of any other built-in kit.
If the oven is to be positioned near a conventional oven, ensure that adequate space is allowed, and a suitable
heat shield is incorporated between the two to prevent damage to the oven and the built-in kit caused by heat.
WARNING: The electrical outlet must be readily accessible so that the unit can be unplugged easily in
an emergency.
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or
personal injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage must be single phase 230 – 240V, 50Hz.
6. This appliance must be earthed.
7. Operate the oven from a general purpose domestic outlet.
If a generator is used, do not operate the oven with non-sinusoidal outputs.
OVEN DIAGRAM
1. Door open button
2. Oven lamp
3. Door hinges
4. Door safety latches
5. See through door
6. Door seals and sealing surfaces
7. Coupling
8. Waveguide cover (Do not remove)
9. Touch control panel
10. Liquid crystal display
11. Ventilation openings
12. Power supply cord
13. Turntable
14. Roller stay
15. Menu label
SCA/SCNZ R380L,O/M,P01-04 06.12.1, 9:41 AM4
5
OPERATION OF TOUCH CONTROL PANEL
The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control panel.
An entry signal tone should be heard each time you press the control panel to make a correct entry.
In addition the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when a
cooking procedure is required.
Touch Control Panel Layout
Control Panel Display
Indicator
HEALTHY MENU PADS
Press to select "Healthy Menu"
menu.
POWER LEVEL PAD
Press to select microwave power
setting.
If not pressed, 100% power is auto-
matically selected.
NUMBER PADS
Press to enter cooking times, clock
time, weight or quantity of food.
STOP/CLEAR PAD
Press to clear during programming.
Press once to stop operation of
oven during cooking; press twice to
cancel cooking programme.
EXPRESS MENUS PADS
Press to select "Express Menus"
menus.
QUICK AND EASY PAD
Press to select Quick and Easy
menus.
EASY DEFROST PAD
Press to defrost frozen food by en-
tering quantity.
MORE, LESS PADS
Press to increase/decrease the
time in one minute increments dur-
ing cooking or to alter the cooking
result for the automatic operations.
INSTANT COOK/START PAD
Press once to cook for 1 minute on
HIGH or increase by 1 minute mul-
tiples each time this pad is pressed
during cooking. Press to start oven
after setting programmes.
SENSOR REHEAT PAD
Press to select a reheat menu.
HELP PAD
Press to select auto start, child lock,
demonstration modes or info on pads.
Press to get cooking information.
TIMER/CLOCK PAD
Press to set Timer and Clock.
SENSOR COOK PADS
Press to select Sensor Cook menus.
SCA/SCNZ R380L,O/M,P05- 06.11.22, 1:56 PM5
6
ENTER
TIME
Press the CLOCK pad twice.
x 2
* This oven is preset with the INFORMATION GUIDE.
To assist you in operating your oven, useful information will appear on the display.
In this manual, the display information guide is abbreviated.
BEFORE OPERATING
Step
Procedure Pad Order Display
* To enter the present time of day 11:34 (AM or PM).
Clock Setting
Getting Started
3:00
12345678
Step
Procedure Display
Plug the oven into a power point and switch
on the power.
Ensure the oven door is closed.
1
MICRO-WAVE, OVEN will
be displayed repeatedly.
Press the STOP/CLEAR pad so that the
oven beeps.
2
Pad Order
11:34
12345678
11:34
12345678
Press the STOP/CLEAR pad once to:
1. Stop the oven temporarily during cooking.
2. Clear if you make a mistake during programming.
3. Clear the message on the display after cooking.
Press the STOP/CLEAR pad twice.
Stop/Clear
To Cancel a Programme During Cooking
The dots (:) will flash on and
off.
3
2
Enter the correct time of day by pressing
the numbers in sequence.
Press the CLOCK pad again.
This is a 12 hour clock. If you attempt to enter an incorrect clock time (eg. 13:45) ERROR will appear in the
display. 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 CLOCK pad. As long as your
finger is pressing the CLOCK pad, the time of day will be displayed.
1
STOP
CLEAR
TIMER
CLOCK
Only the dots will remain.
TIMER
CLOCK
SCA/SCNZ R380L,O/M,P05- 06.11.22, 11:00 AM6
7
1000
12345678
1000
12345678
1000
12345678
Step
1
Procedure Pad Order Display
Enter desired cooking time.
2
Press the INSTANT COOK/START pad.
Select power level by pressing the POWER
LEVEL pad as required (for MEDIUM press
three times).
The timer begins to count
down.
3
If the door is opened during the cooking process, the cooking time in the display automatically stops. The cooking
time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.
If you want to check the power level during the cooking, press POWER LEVEL pad.
As long as your finger is pressing the POWER LEVEL pad, the power level will be displayed.
If more than 40 minutes is entered on 100% power, the microwave power will be reduced after 40 minutes to
avoid overheating.
To lower the power press the POWER LEVEL pad until desired power level is displayed.
* Suppose you want to cook for 10 minutes on 50% power.
Step
Pad Order Display
Enter desired cooking time.
Press the INSTANT COOK/START pad.
The timer begins to count
down.
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 cook for 10 minutes on 100% power.
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.
Microwave Time Cooking
Procedure
1000
12345678
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
MANUAL OPERATIONS
50P
INSTANT COOK
START
INSTANT COOK
START
x 3
POWER
LEVEL
–
–
–
–
–
–
–
–
30%
(MEDIUM
LOW)
50%
(MEDIUM)
70%
(MEDIUM
HIGH)
100%
(HIGH)
10%
(LOW)
–
–
–
–
–
–
–
–
–
–
–
–
–
Defrost
Softening
butter
Vegetables
Rice/Pasta
Fruit
Casseroles
Examples of foods typically
cooked on microwave oven
power level
Display
Power level
Keeping food
warm
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
Seafood
Cakes
Muffins
Slices
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
SCA/SCNZ R380L,O/M,P05- 06.12.1, 9:52 AM7
8
100
12345678
500
500
50P
1000
12345678
1000
12345678
Sequence Cooking
Your oven can be programmed with up to 3 automatic cooking sequences, automatically switching from one
variable power setting to the next.
* Suppose you want to cook for 10 minutes on 50% power followed by 5 minutes on 100% power.
Step
Procedure Pad Order Display
2
1
3
Select desired power level by pressing the
POWER LEVEL pad (for 50% power press
three times).
For second sequence, enter desired time
for cooking time.
If power is not selected the oven will operate
at 100% power.
Press the INSTANT COOK/START pad.
Instant Cook™
Step
Procedure Pad Order Display
the second sequence will
appear and the timer will
begin counting down to zero
again.
4
Press the INSTANT COOK/START pad until desired time is displayed.
Each time the pad is pressed, the cooking time is increased by 1 minute.
1
Enter desired cooking time.
The timer begins to count
down to zero. When it
reaches zero,
Press the INSTANT COOK/START pad.
Within 3 minutes of closing the door.
The timer begins to count
down.
For your convenience SHARP’s Instant Cook allows you to easily cook for 1 minute on 100% power.
INSTANT COOK
START
INSTANT COOK
START
x 3
POWER
LEVEL
SCA/SCNZ R380L,O/M,P05- 06.12.1, 9:52 AM8
9
1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth
or paper towel prior to cooking on SENSOR REHEAT or SENSOR COOK.
2. After oven is plugged in, wait 2 minutes before using SENSOR REHEAT or SENSOR COOK.
3. ERROR will be displayed if:
(a) more or less than the quantity or weight of foods suggested in the EXPRESS COOK MENU GUIDE or
EASY DEFROST MENU GUIDE is programmed when the INSTANT COOK/START pad is pressed.
To clear, press the STOP/CLEAR pad and reprogramme.
(b) the door is opened or the STOP/CLEAR pad is pressed before the cooking time is displayed.
To clear, press the STOP/CLEAR pad and cook manually. Refer to manual cooking charts in RECIPES
section.
4. When using the automatic features, carefully follow the instructions provided in each MENU GUIDE to
achieve the best result.
If the instructions are not followed carefully, the food may be overcooked or undercooked or ERROR may
be displayed.
5. When cooking small quantities of food on SENSOR REHEAT or SENSOR COOK, the food may be cooked
without displaying any remaining cooking time or requiring any operations during the cooking.
6. To defrost foods above or below the weights allowed on the EXPRESS DEFROST MENU GUIDE, use
EASY DEFROST or defrost manually.
7. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually. Refer
to manual cooking charts in RECIPES section.
8. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example, 1.65kg
would become 1.7kg.
9. To change the final cooking or defrosting result from the standard setting, press the MORE or LESS pad
prior to pressing each automatic operation pad. See pages 21.
10. The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).
Check the food after cooking and if necessary continue cooking manually.
Notes for Automatic Operations
AUTOMATIC OPERATIONS
SCA/SCNZ R380L,O/M,P05- 06.11.22, 11:01 AM9
10
Express Defrost
EXPRESS MENUS will automatically compute the power level and cooking time. EXPRESS MENUS has 3
categories.
DEFROST
RACK
PLACE ON
INTO
SEPARATE
PIECES
FILLETS
CHICKEN
05 KG
05 KG
FILLETS
CHICKEN
* Suppose you want to defrost 0.5 kg of Chicken Fillets.
EXPRESS DEFROST rapidly defrosts 0.5 kg of specific
Meat.
Follow the instructions provided in the EXPRESS
DEFROST MENU GUIDE on page 8 of the cooking
guides.
Step
Procedure DisplayPad Order
Press the EXPRESS DEFROST pad
until the desired menu is displayed
(for Chicken Fillets press twice).
You can get a cooking hint whenever HELP is lit in the display. See page 20.
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
STAND COVERED, 5 MIN FOIL will
be displayed repeatedly.
3
If you require a cooking hint, press the
HELP pad.
PRESS START will be displayed.Open the door. Turn meat over and
separate into pieces. Close the door.
Press the INSTANT COOK/START
pad.
2
4
1
x 2
EXPRESS
DEFROST
HELP
INSTANT COOK
START
INSTANT COOK
START
Express Menus
1.Fish Fillets
2.Chicken Fillets
3.Sausages /
Minced Meat
230
DEFROST
100
DEFROST
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. TURN CHICKEN, OVER, SEP-
ARATE INTO, PIECES will be dis-
played repeatedly.
SCA/SCNZ R380L,O/M,P05- 06.12.1, 9:53 AM10
11
INSTANT COOK
START
INSTANT COOK
START
HELP
x 1
EXPRESS
COOK
1.Roast Beef Chilled
2.Roast Beef Frozen
3.Roast Lamb Chilled
4.Roast Lamb Frozen
5.Roast Chicken Chilled
6.Roast Chicken Frozen
EXPRESS COOK allows you to cook 3 popular menus chilled or
frozen. To select a menu, press the EXPRESS COOK pad until the
menu of your choice is displayed. Then enter the desired weight
using the NUMBER pads. Follow the instructions provided in the
EXPRESS COOK MENU GUIDE on pages 7 and 8 of the
cooking guides.
1025
12345678
2050
12345678
05-30 KG
USE
NETTED
10 KG
12345678
ROAST
BEEF
Express Cook
Step
Procedure DisplayPad Order
Press the EXPRESS COOK pad once
to cook Roast Beef Chilled.
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop TURN BEEF, OVER will be
displayed repeatedly.
PRESS START will be displayed.
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
STAND COVERED, 5-15 MIN FOIL,
ENJOY YOUR, BEEF will be dis-
played repeatedly.
5
2
You can get a cooking hint whenever HELP is lit in the display. See page 20.
Press number pads to enter weight.
If you require a cooking hint, press the
HELP pad.
Press the INSTANT COOK/START
pad.
Open the door. Turn over meat.
Close the door.
1
3
4
12345678
CHILLED
* Suppose you want to use Express Cook to cook 1.0 kg Roast Beef Chilled (Med.).
SHIELD
EDGES
WITH
FOIL
CASSE-
ROLE
DISH
12345678
ROAST
BEEF
PLACE ON
RACK IN
SCA/SCNZ R380L,O/M,P05- 06.12.1, 9:53 AM11
12
Express Meal
12345678
REFER TO
RECIPE
12345678
IN
MANUAL
12345678
PASTA
DISH
* Suppose you want to cook Pasta Napolitana (Pasta Dish).
Express Meal allows you to cook 3 popular menus.
Follow the instructions provided in the EXPRESS MEAL RECIPES on pages
4 - 6 of the cooking guides.
Step
Procedure Display
Pad Order
Press the EXPRESS MEAL pad once
to cook Pasta Dish.
You can get a cooking hint whenever HELP is lit in the display. See page 20.
1300
12345678
2600
12345678
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop STIR will be displayed.
The cooking time will begin counting
down to zero. When it reaches zero,
the oven will "beep".
STIR THEN, STAND COVERED, 3
MIN, ENJOY YOUR, PASTA DISH
will be displayed repeatedly.
3
If you require a cooking hint, press the
HELP pad.
PRESS START will be displayed.
Open the door. Stir. Close the door.
Press the INSTANT COOK/START
pad.
2
4
1
x 1
EXPRESS
MEAL
HELP
INSTANT COOK
START
INSTANT COOK
START
1.Pasta Dish
2.Risotto
3.Casserole
SCA/SCNZ R380L,O/M,P05- 06.12.1, 9:53 AM12
13
RICE/PASTA
HELP
INSTANT COOK
START
INSTANT COOK
START
820
12345678
1327
12345678
1/2-4
CUPS
DO NOT
COVER
WHITE
RICE
VEGETABLES
1.Fresh-Hard
2.Fresh-Soft
3.Frozen
4.Jacket Potato
5.Fresh Soup
RICE/PASTA
1.White Rice
2.Dry Pasta
3.Fresh Pasta
4.Instant Noodles
5.Frozen Pasta
6.Porridge
DESSERTS
1.Cake
2.Stewed Fruit
3.Pudding
4.Crunch
5.Muesli Delight
Sensor Cook
SENSOR COOK will automatically compute the power level and cooking time. SENSOR COOK has 3
categories. To select a menu, press the desired SENSOR COOK pad until the menu of your choice is
displayed. Follow the instructions provided in the SENSOR COOK MENU GUIDE or SENSOR COOK
RECIPES on pages 9 - C of the cooking guide.
* Suppose you want to use Sensor Cook to cook 2 cups of White Rice.
Press the INSTANT COOK/START
pad.
* When the sensor detects the va-
pour from the food, the remaining
cooking time will appear.
(eg. remaining cooking time is ap-
proximately 13 min. 27 sec.)
If you require a cooking hint, press the
HELP pad.
Press the RICE/PASTA pad once to
cook White Rice.
Step
Procedure DisplayPad Order
2
1
SENSOR
COOKING
PRESS START will be displayed.
3
The cooking time willl begin counting
to zero, when it reaches zero, the
oven will "beep".
STAND 3-5 MIN, THEN STIR,
ENJOY YOUR, RICE will be dis-
played repeatedly.
You can get a cooking hint whenever HELP is lit in the display. See page 20.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. STIR will be displayed.
WHITE
RICE
4
x 1
Open the door. Stir the rice. Close the
door.
Press the INSTANT COOK/START
pad.
SCA/SCNZ R380L,O/M,P05- 06.11.22, 1:56 PM13
14
x 5
LOW FAT MEALS
1.Mediterranean Chicken
2.Chinese Beef
3.Sesame Prawns
4.Garlic and Chilli Baby Octopus
Salad
5.Lemon Fish Fillets
VEGETARIAN MEALS
1.Spinach and Ricotta Cannelloni
2.Vegetables with Hokkien Noodles
3.Spring Vegetable Rice Bake
4.Herbed Jacket Potatoes
5.Vegetable Couscous
HEALTHY MENU will automatically compute the power level and cooking time. HEALTHY MENU has 2
categories. To select a menu, press the desired HEALTHY MENU pad until the menu of your choice is displayed.
Follow the instructions provided in the HEALTHY MENU MENU GUIDE on pages F - I of the cooking guides.
* Suppose you want to cook Lemon Fish Fillets.
Healthy Menu
Step
Procedure Display
Pad Order
Press the LOW FAT MEALS pad 5
times to cook Lemon Fish Fillets.
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. TURN FISH, OVER will be dis-
played repeatedly.
PRESS START will be displayed.
The cooking time will begin counting
down to zero. When it reaches zero,
the oven will "beep".
STAND COVERED, 2 MIN, ENJOY
YOUR, LEMON FISH, FILLETS will
be displayed repeatedly.
2
You can get a cooking hint whenever HELP is lit in the display. See page 20.
If you require a cooking hint, press the
HELP pad.
Press the INSTANT COOK/START
pad.
Open the door. Turn over fish.
Close the door.
1
3
4
230
500
HELP
LOW FAT
MEALS
INSTANT COOK
START
INSTANT COOK
START
FISH
LEMON
FILLETS
WITH
COVER
PLASTIC
LID OR
WRAP
SCA/SCNZ R380L,O/M,P05- 06.11.22, 11:02 AM14
15
INSTANT COOK
START
INSTANT COOK
START
750
DEFROST
3310
DEFROST
Easy Defrost
Step
Procedure Pad Order Display
Press number pads to enter weight.
1
2
Press the EASY DEFROST pad until the
desired menu is displayed (for Poultry
press four times).
* Suppose you want to defrost 2.0 kg of Poultry.
Press the INSTANT COOK/START pad.
POULTRY
20 KG
12345678
3
PRESS START will be displayed.Open the door. Turn over meat.
Close the door.
4
Press the INSTANT COOK/START pad.
The cooking time will begin count-
ing down. The oven will “beep” 4
times and will stop. TURN, POUL-
TRY OVER, SHIELD WARM,
PORTION will be displayed re-
peatedly.
5
The cooking time will begin count-
ing to zero. When it reaches zero,
the oven will “beep”.
STAND COVERED, 5-50 MIN FOIL
will be displayed repeatedly.
You can get a cooking hint whenever HELP is lit in the display. See page 20.
EASY DEFROST will automatically compute the microwave
power and defrosting time.
Follow the instructions provided in the EASY DEFROST MENU
GUIDE on page J of the cooking guides.
1.Minced Meat
2.Steak / Chops
3.Chicken Pieces
4.Poultry
5.Roast Meat
6.Bread
x 4
EASY
DEFROST
SCA/SCNZ R380L,O/M,P05- 06.12.1, 9:53 AM15
16
INSTANT COOK
START
x 2
QUICK &
EASY
200
12345678
400
12345678
600
12345678
SALAD
CHICKEN
CAESAR
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. TURN CHICKEN, OVER will be
displayed repeatedly.
* Suppose you want to cook Chicken Caesar Salad.
QUICK AND EASY allows you to cook 6 popular
recipes. Follow the instructions provided in the
QUICK AND EASY RECIPES on pages
K - L of
the cooking guides.
Step
Procedure Display
Pad Order
Press the QUICK AND EASY pad
until the desired menu is displayed
(for Chicken Caesar Salad press twice).
1.San Choy Bau
2.Chicken Caesar Salad
3.Asian Greens
4.Garlic Prawns
5.Nachos
6.Pecan Fudge
1
3
PRESS START will be displayed.
Open the door. Turn chicken over.
Close the door.
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. REMOVE CHICKEN, ADD BA-
CON will be displayed repeatedly.
2
4
5
PRESS START will be displayed.
Open the door. Remove the chicken.
And place the bacon directly on the
turntable. Close the door.
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
ADD CHICKEN, AND BACON, TO
SALAD, INGREDIENTS, AND STIR,
ENJOY YOUR, CAESAR SALAD will
be displayed repeatedly.
Press the INSTANT COOK/START
pad.
You can get a cooking hint whenever HELP is lit in the display. See page 20.
6
Quick and Easy
INSTANT COOK
START
INSTANT COOK
START
SCA/SCNZ R380L,O/M,P05- 06.12.1, 9:53 AM16
17
SENSOR
REHEAT
SOUP
12345678
240
* Suppose you want to reheat 4 cups of soup.
Step
Procedure Pad Order
Display
Press the INSTANT COOK/START pad .
* When the sensor detects the vapour
from the food, the remaining reheating
time will appear.
(eg. remaining reheating time is approxi-
mately 2 min. 40 sec.)
Press to reheat 6 popular menus.
Follow the instructions provided in the SENSOR REHEAT MENU
GUIDE on page D, E of the cooking guides.
You can get a cooking hint whenever HELP is lit in the display. See page 20.
The timer begins to count down.
When the cooking time reaches zero,
STIR, ENJOY YOUR, SOUP will be
displayed.
2
Sensor Reheat
1.Dinner Plate
2.Casserole
3.Soup
4.Pizza
5.Rice
6.Pie
x 3
Press the SENSOR REHEAT pad untill
the desired menu is displayed (for soup
press three times).
1
SOUP
SENSOR
REHEAT
INSTANT COOK
START
SCA/SCNZ R380L,O/M,P05- 06.12.1, 9:53 AM17
18
To check the current time, simply press the CLOCK pad, the time will be displayed.
If the door is opened after step 7, close the door and press the START pad to continue with Auto Start.
Press the STOP/CLEAR pad to cancel Auto Start.
The correct time of day must be set before using Auto Start, see clock setting on page 6.
INSTANT COOK
START
HELP
2000
12345678
2000
12345678
4:30
ON123456
4:30
12345678
4:30
12345678
AUTO
START
50P
Auto Start
Display
Press the HELP pad.
Step
Procedure
The Auto Start feature allows you to set your oven to start automatically.
* Suppose you want to start cooking a casserole for 20 minutes on 50% power at 4:30 in the afternoon.
(Check that the correct time of day is displayed.)
7
OTHER CONVENIENT FEATURES
Press the INSTANT COOK/START
pad.
Press the number 1 pad.
The dots (:) will flash on and off.
Select power level by pressing the
POWER LEVEL pad as required.
(for 50% power press three times)
Enter the desired cooking time.
Press the CLOCK pad.
1
2
3
4
5
6
Help Feature
The timer begins to count down. When
the timer reaches zero, all indicators
will go off and the oven will "beep".
END will appear in the display.
The oven will start cooking at 4:30 P.M.
Pad Order
Enter the desired start time.
The HELP feature has 5 different programs.
x 3
POWER
LEVEL
START
TIME
AUTO
START
ENTER
LOCK
PRESS 2
DEMO
PRESS 3
PRESS 1
AUTO
START
INFO ON
PADS
PRESS
DESIRED
PAD
TIMER
CLOCK
SCA/SCNZ R380L,O/M,P18- 06.12.1, 9:55 AM18
19
Step
Procedure
3
The control panel is now locked, each time a pad is pressed, the display will show "LOCK".
Press the number 2 pad.
Press the INSTANT COOK/START
pad.
Pad Order
Display
The time of day will appear in the display.
2
If the oven is accidentally started with no food or liquid in the cavity, the life of the oven can be reduced.
To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.
* To set the Child Lock.
After step 1 for Auto Start.
Child Lock
LOCK
CHILD
LOCK
* To unlock the control panel.
After step 2 for Child Lock.
Step
Procedure Pad Order Display
The time of day will appear in the
display. The oven is ready to use.
Press the STOP/CLEAR pad.
3
LOCK
OFF
This feature is mainly for use by retail outlets, and also allows you to practice key operations.
* To demonstrate.
After step 1 for Auto Start.
Demonstration Mode
Step
Procedure Pad Order Display
Press the number 3 pad.
Cooking operations can now be demonstrated with no power in the oven.
Press the INSTANT COOK/START
pad.
Then DEMO, MICROWAVE, OVEN
will appear repeatedly.
2
3
DEMO
MODE
DEMO
* Suppose you demonstrate Instant Cook.
Step
Procedure Pad Order Display
Press the INSTANT COOK/START
pad.
The cooking time will begin counting
down to zero at ten times the speed.
When the timer reaches zero,
END will appear in the display.
1
100
12345678
STOP
CLEAR
INSTANT COOK
START
INSTANT COOK
START
INSTANT COOK
START
SCA/SCNZ R380L,O/M,P18- 06.11.22, 11:03 AM19
20
Step
Procedure Pad Order Display
* To cancel the Demonstration Mode.
After step 2 for Demonstration Mode.
Press the STOP/CLEAR pad.
The time of day will appear in the display.
3
DEMO
OFF
The guide message will be repeated twice, and then the display will show the time of day.
If you want to cancel the guide, press the STOP/CLEAR pad.
PRESS TO
SELECT
1-5
PRESET
VEGE-
TABLE
MENUS
1-5
PRESET
Each pad has a useful guide.
* To get the guide for VEGETABLES pad. After step 1 for Auto Start.
Step
Procedure Pad Order Display
Press the VEGETABLES pad.
Info on Pads
2
Each setting of Automatic Operations has a cooking hint.
If you wish to check, press the HELP pad whenever HELP is lit in the display.
Help
STOP
CLEAR
VEGETABLES
SCA/SCNZ R380L,O/M,P18- 06.11.22, 11:03 AM20
21
MORE
INSTANT COOK
START
INSTANT COOK
START
3629
DEFROST
Step
Procedure Pad Order Display
Press the MORE pad.
* Suppose you want to defrost 2.0 kg Poultry (Easy Defrost) for longer than the standard setting.
Press EASY DEFROST pad 4 times
to defrost Poultry.
2
3
Press number pads to enter weight.
Press the INSTANT COOK/START
pad.
1
MORE
POULTRY
20 KG
MORE5678
x 4
For EXPRESS DEFROST and EXPRESS MEAL of EXPRESS MENUS, HEALTHY MENU, SENSOR COOK,
QUICK AND EASY, SENSOR REHEAT and SENSOR COOK select the menu using the desired pad instead of the
EASY DEFROST pad, and go to step 4.
Step
Procedure Pad Order Display
1
2
3
4
Enter desired cooking time.
Select power level by pressing the POWER
LEVEL pad as required.
(for 50% power press 3 times)
Press the INSTANT COOK/START pad.
Press the MORE pad twice to increase time
by 2 minutes.
The timer starts to count down.
500
50P
500
130
12345678
330
12345678
Increasing or Decreasing Time During A Cooking Programme
Microwave time can be added or decreased during a cooking programme using the “MORE” or “LESS” pads.
* Suppose you want to increase cooking time by 2 minutes during 5 minutes on 50% power cooking.
4
x 3
x 2
MORE
EASY
DEFROST
POWER
LEVEL
The cooking times programmed into the automatic menus are
tailored to the most popular tastes. To adjust the cooking time to
your individual preference use the “more” or “less” feature to either
add (more) or reduce (less) cooking time.
Less/More Setting
The LESS/MORE pads can be used to adjust the cooking time of the following features
– EXPRESS MENUS
– SENSOR COOK
– HEALTHY MENU
– EASY DEFROST
– QUICK AND EASY
– SENSOR REHEAT
SCA/SCNZ R380L,O/M,P21- 06.12.1, 9:56 AM21
22
INSTANT COOK
START
300
12345678
300
12345678
Timer
Use this feature as a general purpose timer. Examples include:
timing boiled eggs cooked on the stove top.
timing the recommended standing time of food.
You can enter any time up to 99 minutes, 99 seconds. If you want to cancel the timer during the count down phase
simply press STOP/CLEAR and the display will return to the time of day.
* Suppose you want to set the timer for 3 minutes to boil an egg on the stove top:
Step
Display
1
Alarm
Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times and
REMOVE FOOD will be displayed 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.
Pad OrderProcedure
Enter desired time.
Once the egg has come to the boil in the saucepan you can start the timer.
3
The timer begins to count down.
When the timer reaches zero, the
oven will "beep". END will appear in
the display.
2
Press the INSTANT COOK/START
pad .
Press the TIMER pad once.
TIMER
CLOCK
x 1
KITCHEN
TIMER
ENTER
TIME
SCA/SCNZ R380L,O/M,P21- 06.12.1, 9:56 AM22
23
CARE AND CLEANING
Disconnect 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 and remove any food deposits, or it
could lead to deterioration of the surface. 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 of
harsh abrasive cleaners. Keep the ventilation openings free of dust.
Door:
Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to
remove any spills or spatters. Do not use abrasive 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. After use wipe the waveguide cover
in the oven with a soft damp cloth to remove any food splashes. Built-up splashes may overheat and begin
to smoke or catch fire. Do not remove the waveguide cover. DO NOT USE A COMMERCIAL OVEN
CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR
MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.
Turntable/Roller Stay:
Wash with mild soapy water and dry thoroughly.
SERVICE CALL CHECK
Please check the following before calling for service:
1. At the power point, switch off the power for 10 seconds and switch back on. Do MICRO-, WAVE and OVEN
appear in the display? 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 CENTRE
APPROVED BY SHARP.
NOTE: 1. If time in the display is counting down rapidly, check Demonstration Mode. (See page 19 for detail.)
2. If you cook the food over 40 minutes on 100% power, the microwave power will be automatically
reduced to avoid overcooking.
SPECIFICATIONS
* When tested in accordance with AS/NZS 2895.1.2004
** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International
Standard CISPR11.
AC Line Voltage Single phase 230-240V, 50Hz
AC Power Required 1.67 kW
Output Power 1200 W* (IEC test procedure)
Microwave Frequency 2450 MHz (Class B/Group 2)**
Outside Dimensions (WxHxD) 520mm x 310mm x 440mm
Depth with the door open 826mm
Cooking Uniformity Tur
ntable (ø320mm tray) system
Weight Approx. 17 kg
SCA/SCNZ R380L,O/M,P21- 06.12.1, 9:57 AM23
24
MEMO
SCA/SCNZ R380L,O/M,P21- 06.11.22, 11:05 AM24
40
HINTS
• Always place the stems of vegetables – e.g.
cauliflower, broccoli – toward the outside of the dish.
The stems are tougher than the flower, so this will
ensure even cooking.
• Ice-cream containers were made for freezing food
and are not suitable for use in a microwave oven.
• Remember: When melting chocolate in the
microwave oven, it holds its shape until stirred. Heat for
2-2
1
/2 minutes per 100 g on MEDIUM. DO NOT
COVER.
• Jams and chutneys are great when made in the
microwave, as they retain their colour and flavour.
As cooking time is so short, less evaporation occurs.
Therefore pectin or a jam setting agent is required to
make jam set.
• To obtain more juice from oranges, lemons or limes,
prick skin, microwave 30 seconds on HIGH and stand 2
minutes before squeezing.
• Warm jam for a quick glaze. Heat 2-3 tablespoons for
30 seconds on HIGH; strain if necessary while hot.
• Soften cream cheese for dips or beating by removing
foil wrapper and cooking for 1 minute on MEDIUM
LOW.
• To melt marshmallows, place 100 g in a large bowl.
Cook for 30 seconds on HIGH.
• To dissolve gelatine, mix 1 teaspoon gelatine with 2
tablespoons water and cook for 20-30 seconds on
HIGH. Stir well.
• To blanch almonds place 100 g in a bowl with 1 cup
of water. Cook for 5 minutes on HIGH.
• If brown sugar becomes hard, simply soften in the
microwave oven. Place a cup at a time in a bowl with a
slice of bread. Cover with plastic wrap and cook for 40
seconds on HIGH.
• Soften 6-8 honey-snap biscuits for 30 seconds on
HIGH. Shape into base of patty dish for quick tartlet
cases.
• Place a chocolate after-dinner mint on top of 6 patty
cakes; arrange cakes evenly on turntable. Cook about
50-60 seconds on HIGH, or until chocolate is soft.
Gently spread chocolate mint evenly over patty cake for
a quick icing.
• To soften honey, remove metal lid from jar and
microwave on HIGH for 30 seconds.
• Stuffed mushrooms are a terrific idea. Provided the
filling is cooked, twelve mushrooms placed on a layer of
paper towel will take approximately 3 minutes to heat
on HIGH.
• To remove odours, place 1-litre water with slice of
lemon or 1 teaspoon vanilla essence in the micro
wave.
Cook for 20 minutes on HIGH.
• As microwave cooking time is so quick, food should
be seasoned to taste with herbs and spices after
cooking.
• To peel a tomato, pierce the skin with a fork 3-4
times.
Place on a rack and cook for 45-60 seconds on HIGH.
Stand for 3 minutes before peeling.
• Lightly prick the skin of chicken before cooking. This
prevents the loud popping noises.
• Peeling garlic is made easier by placing a clove in
the microwave for 10 seconds on HIGH.
• Pierce the skin of chicken livers with a fork before
cooking to prevent popping of the internal fat. Cover
with paper towel when cooking.
• The flavour of wine in food is highlighted with the
short microwave cooking time, so adjust the
quantity to your taste.
• Tomato sauce can be warmed for 30 seconds on
HIGH to give it a pouring consistency. (ensure lid is
removed.)
• When cooking sauces in the microwave use less
liquid: the absence of direct heat means sauces do
not reduce as much as stovetop-prepared sauces.
• Rice and pasta cook well in small quantities. Use a
large container to prevent boiling over.
• FOIL. Contrary to popular belief, foil can be used in
the microwave – for shielding, not covering. It must
not come in contact with the walls of the micro
wave. Foil directs microwave energy away from
delicate or thin areas of food, toward areas that
need more cooking. It is essential for even defrost-
ing. Place foil over the thawed sections, allowing
the frozen portions to continue defrosting.
• To enhance the colour and flavour when roasting
chicken, mix some brown sugar, honey and a little
soy sauce together and brush both sides of poultry
before and during cooking.
• To blanch vegetables for freezing, place 150 g of
vegetables in a dish with 1 tablespoon of water.
Cover and cook on HIGH for
1
/3 of the usual cooking
time. After cooking, immerse immediately in iced
water, package, label, and freeze for up to 3 months.
• Do not add salt to vegetables before cooking, as salt
draws out the moisture and causes vegetables to
toughen.
SCA/SCNZ R380L C/B,P23-40 06.12.1, 10:20 AM40
39
COMMONLY ASKED
QUESTIONS AND ANSWERS
MICROWAVES COOK FROM THE INSIDE OUT. They
certainly do not. Microwaves penetrate foods from the
outside to a depth of about 2.5 cm. Small foods, under 5
cm in diameter, are penetrated to the centre from all
sides. With large foods, energy creates heat in the outer
layer; then the heat moves to the centre by conduction,
as it does conventionally. A few foods may appear to
cook more on the inside. One example is an egg. Energy
penetrates to the centre, where the fatty yolk becomes
hotter than the white, and cooks quicker.
YOU CAN'T USE METAL IN A MICROWAVE OVEN.
False. Metal reflects microwaves; the oven itself is made
of metal so microwave energy can't escape. Inside the
oven, metal slows cooking because it keeps energy from
reaching parts of the food. You can use the reflective
properties of metal to protect foods which might overcook
in some areas.
DISHES DON'T GET HOT IN A MICROWAVE OVEN.
Keep your oven mitts handy. A microwave-safe utensil
will not be heated by microwave energy, but it will
become hot from contact with hot food. Heat tends to
equalise. A warm object heats the air around it, like a
radiator in a cool room. When food becomes hot, some of
this heat is transferred to the dish.
POINTS TO REMEMBER
As a general guide:
HIGH – is ideal for vegetables, fruit, soup, beverages,
bacon and sauces.
MEDIUM HIGH – for roasting lamb, roasting chicken and
fish fillets.
MEDIUM – is for roasting beef, pork and simmering;
great for casseroles or stews and cooking seafood.
MEDIUM LOW – allows you to defrost.
LOW – is used to keep foods warm once they are
cooked.
• The more food in the microwave oven, the longer it
takes to cook.
• Reduce liquids in a microwave recipe because there is
not as much evaporation, due to the shorter cooking
time.
• Reduce seasonings slightly because flavours will be
unbalanced by quantity of liquid. Do not add salt
until the end of the cooking process.
• Microwaves cook from the outside to the centre, so
when arranging foods always place the thicker or
more dense portions of food at the outside, with
the thinner, less-dense pieces on the inside.
• Foil can be used in the microwave oven success
fully.
Just remember two rules:
(a) There must be at least half of the food
exposed to the microwaves.
(b) Do not let the foil touch the sides of the oven.
Use foil to shield thinner parts of food when defrosting,
to prevent over-cooking and drying out.
• All food continues to cook after it leaves the micro
wave oven because the heat is stored in the food
and not in the oven.
Standing time required will vary according to the volume
and density of food.
e.g. Fish and vegetables – 1-5 minutes
Cakes – 3-10 minutes
Roasts – 5-15 minutes
Cover foods with a lid or foil when standing.
• When reheating foods always cover with a lid,
plastic wrap or paper towel to prevent foods from
drying out. Reheat on MEDIUM for best results.
• Always pierce food that has a membrane – for
example eggs, tomatoes, potatoes and kidneys.
• Remember to cover vegetables with a lid or plastic
wrap when cooking.
PULSES
To soak: Place one cup of any variety of beans in a large
dish, add 2 cups cold water and cover with a lid or plastic
wrap. Place in microwave and cook for 5 minutes on
HIGH. Then simmer for 30 minutes on MEDIUM LOW.
They will then be ready to use.
To cook: Rinse pulses. One cup of pulses to 4 cups of
boiling water is required for a maximum of 45 minutes on
HIGH.
DRIED MUSHROOMS
Place in a bowl with 2 cups of water and heat, slowly, 8-
10 minutes on LOW.
SCA/SCNZ R380L C/B,P23-40 06.12.1, 10:20 AM39
38
DEFROSTING
Thawing food, especially meats, using the microwave
oven is not only faster than any other method but it can
also give better results.
Once frozen meat is thawed, it begins to lose its juices.
With a microwave oven you can thaw meat just before
you plan to cook it, thus preserving the quality.
Microwave thawing doesn't mean a lot of fuss, but some
attention is needed to make sure that parts of food do not
start to cook before the centre is thawed. MEDIUM LOW
is fast enough to be convenient but gentle enough to give
good results.
POULTRY
Start thawing poultry breast-side down; shield warm
areas and turn over halfway through defrosting. Let
poultry stand 30 to 60 minutes after thawing, until giblets
and neck can be removed and breast meat under wings
is completely thawed.
CUTS OF MEAT
Break up or separate minced beef, cubed meat, chicken
pieces or fish fillets after one-third of thawing time.
Remove any thawed pieces. Place remainder in baking
dish to complete thawing. Turn over roasts, steaks, chops
or chicken. Separate as soon as possible.
JOINTS
Turn over large roasts halfway through defrosting. As you
turn, touch the meat to find warm areas and shield these
with small pieces of foil. Let roasts stand 30 to 45
minutes after defrosting time. Thaw meats and poultry
only until they can be pierced in the centre with a skewer.
Surface or cavity should feel cool but not icy. Cook as
soon as possible to prevent loss of juices.
REHEATING
Foods reheated in the microwave oven taste freshly
cooked, not reheated. Suit the power level to the food. A
bowl of leftover vegetables can be reheated on HIGH,
while lasagne, which contains sensitive cheese and
cannot be stirred, should be reheated on MEDIUM HIGH
or MEDIUM.
CASSEROLES
Cover dish tightly with plastic wrap or a lid. Stir several
times during reheating, especially if casserole has been
refrigerated. If casserole cannot be stirred, reheat on
MEDIUM.
MEATS
Medium to thin slices reheat best. Cover meat with
sauce or gravy. Cover with microwave plastic wrap to
hold in heat. Reheat on MEDIUM.
PLATES OF FOOD
Arrange food with thickest parts of meat and bulky
vegetables to outside of the plate. Place quick-to-heat
foods in the centre. Cover with microwave plastic wrap.
Reheat on MEDIUM.
VEGETABLES
Wrap large, whole vegetables in microwave plastic wrap.
Cover dishes of vegetables and stir during reheating, if
possible.
TOASTING
ALMONDS
Place 100 g almonds in a glass dish; cook for 3-3
1
/2
minutes on HIGH, or until golden brown. Stir almonds
every minute during cooking.
SESAME SEEDS
Place
1
/4 cup sesame seeds in a glass bowl; cook for 2-3
minutes on HIGH, or until golden. Stir every minute.
RECONSTITUTING DRIED FOODS
DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water,
and cook for 4
1
/2-5 minutes on HIGH. Stand covered for
5 minutes before using.
GENERAL INFORMATION
GLOSSARY OF TERMS
1 tablespoon = 20 mL
1 teaspoon = 5 mL
1
/2 teaspoon = 2.5 mL
1
/4 teaspoon = 1.25 mL
1 cup = 250 mL = 8 fl. oz.
1
/2 cup = 125 mL = 4 fl. oz.
1
/3 cup = 80 mL =
2.5 fl. oz.
1
/4 cup = 60 mL = 2 fl. oz.
Metric Imperial
Cups
SPOON MEASURES
LIQUID MEASURES
CUP MEASURES
1 cup flour 140 g 4
1
/2 oz.
1 cup sugar 250 g 8 oz.
1 cup brown sugar 185 g 6 oz.
1 cup icing sugar 185 g 6 oz.
1 cup butter/margarine 250 g 8 oz.
1 cup honey/golden syrup 375 g 12 oz.
1 cup fresh breadcrumbs 60 g 2 oz.
1 cup crushed biscuits 125 g 4 oz.
1 cup uncooked rice 220 g 7 oz.
1 cup mixed fruit 185 g 6 oz.
1 cup chopped nuts 125 g 4 oz.
1 cup coconut 90 g 3 oz.
Metric
15 g =
1
/2 oz.
30 g = 1 oz.
60 g = 2 oz.
90 g = 3 oz.
125 g = 4 oz.
185 g = 6 oz.
250 g = 8 oz.
500 g = 1 lb.
1000 g = 2 lb.
Metric
Imperial
DRY INGREDIENTS
(1 kg)
NOTE
• Recipes in this book use standard metric equipment
approved by the Australian Standards Association.
• All spoon and cup measures are level.
• All recipes in this book that include eggs require 55 g
unless otherwise specified.
Imperial
SCA/SCNZ R380L C/B,P23-40 06.12.1, 10:20 AM38
37
—
1-3 minutes
—
1-3 minutes
2-3 minutes
—
2 minutes
1-3 minutes
—
2-3 minutes
1-2 minutes
2-3 minutes
—
2-3 minutes
REHEATING CONVENIENCE
DEFROSTING CONVENIENCE
Beverage (room temp.)
250 mL per cup
Canned Food (room temp.)
(e.g. Spaghetti, Baked Beans)
Canned Soup (room temp.)
250 mL per cup
Meat Pie (refrigerated)
Individual 180 g each
Frozen Pasta Dinners
(e.g. Lasagne)
Pizza (refrigerated)
100 g per slice
Dinner Plate (refrigerated)
350 g-400 g per serve
Casserole (refrigerated)
250 g per serve
Croissants (frozen)
Fruit Pie whole (frozen)
Fruit Pie individual (frozen)
135 g each
Pecan Pie whole (frozen)
Jam Donuts (frozen)
Danish Pastry whole
(frozen)
FOOD
1 cup
2 cups
1 cup
2 cups
1 cup
2 cups
1 pie
4 pies
300-500 g
500-750 g
1 slice
2 slices
1 serve
1 serve
2 serves
1
2
600 g
1
2
1 kg
2
4
400 g
COOKING TIME AND POWER LEVEL
Stir after heating.
Place food in bowl. Cover with plastic wrap or lid.
Stir halfway.
Stir halfway through cooking. Stir after heating.
Place directly on turntable, face side down. Cover with
paper towel.
Turn over halfway.
Remove from foil container. Place in a dish same size.
Cover with plastic wrap or lid. Allow to stand.
Place on paper towel. Place directly on turntable. Allow to
stand.
Slice potato. Cover plate with plastic wrap. Place directly
on turntable. Allow to stand.
Place in a bowl, cover with plastic wrap. Place directly on
turntable. Stir halfway. Allow to stand, then stir.
Place between paper towels. Place directly on the
turntable.
Remove from foil container. Place on a roasting rack.
Allow to stand.
Remove from foil container. Place directly on the
turntable. Allow to stand.
Remove from foil container. Place on a plate lined with
paper towel. Allow to stand.
Place directly on turntable. Turn over halfway through
defrosting.
Remove from foil container. Place on dinner plate. Allow
to stand.
SPECIAL INSTRUCTIONS
WEIGHT
1-1
1
/2 minutes on HIGH
2
1
/2-3 minutes on HIGH
2-5
1
/2 minutes on MEDIUM
6-8 minutes on MEDIUM
2-2
1
/2 minutes on HIGH
3-3
1
/2 minutes on HIGH
2
1
/2-4 minutes on MEDIUM
9
1
/2 minutes on MEDIUM
3
1
/2-5 minutes on HIGH, followed by 4-5 minutes on
MEDIUM
4
1
/2-6 minutes on HIGH, followed by 8
1
/2-10 minutes
on MEDIUM
1
/2-1
1
/2 minutes on MEDIUM
1
1
/2-2
1
/2 minutes on MEDIUM
4
1
/2-6 minutes on MEDIUM
4-5
1
/2 minutes on MEDIUM
8-10 minutes on MEDIUM
30-40 seconds on MEDIUM LOW
60-70 seconds on MEDIUM LOW
4-5 minutes on MEDIUM HIGH followed by 5 minutes
on MEDIUM LOW
1
1
/2-2 minutes on MEDIUM LOW
2
1
/2-3 minutes on MEDIUM LOW
1-3
1
/2 minutes on MEDIUM HIGH
1-1
1
/2 minutes on MEDIUM LOW
2
1
/2-3
1
/2 minutes on MEDIUM LOW
1-3 minutes on MEDIUM HIGH followed by 1-2
1
/2
minutes on MEDIUM LOW
NOTE: Room Temperature +20°C
Refrigerator Temperature +3°C
Frozen Temperature -18°C
– FOOD CHART
STANDING TIME
SCA/SCNZ R380L C/B,P23-40 06.11.22, 1:21 PM37
36
10-14 minutes on HIGH
20-24 minutes on HIGH
10-12 minutes on HIGH
12-14 minutes on HIGH
10-12 minutes on HIGH
2-4 minutes on HIGH
4
3
/4-7 minutes on HIGH
6-7 minutes
6-6
1
/2 minutes
6-6
1
/2 minutes
6-6
1
/2 minutes
6-6
1
/2 minutes
6-7 minutes
6-6
1
/2 minutes
6-7 minutes
6-6
1
/2 minutes
5
1
/2-6
1
/2 minutes
4-4
1
/2 minutes
6-6
1
/2 minutes
1. Place vegetables in a dish. Cover with a lid or plastic wrap.
2. Stir halfway through cooking.
3. Allow to stand 1-3 minutes before serving.
Break apart as soon as
possible. Arrange with flower
towards the centre.
FROZEN VEGETABLE CHART
Asparagus
Beans (green, cut)
Broccoli
Brussels sprouts
Carrots (whole)
(sliced)
Cauliflower
Corn (on cob)
(kernel)
Peas (green)
Spinach
Mixed Vegetables
500 g
500 g
500 g
500 g
500 g
500 g
500 g
4 pieces
(500 g)
500 g
500 g
250 g
500 g
Break apart as soon as
possible. Arrange with flower
towards the centre.
MICROWAVE TIME
AT HIGH (100%)
WEIGHTVEGETABLE
SPECIAL PROCEDURES
1 cup white rice
1 cup brown rice
1 cup macaroni
250 g spaghetti
250 g fettuccine
1
/3 cup quick-cooking
oats
1 cup quick-cooking
oats
RICE AND PASTA COOKING CHART
FOOD
OTHER INGREDIENTS
COOKING TIME
Break apart as soon as
possible.
Procedure:
Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice
during cooking. Allow to stand 2 minutes.
GUIDE TO COOKING EGGS
1
2
3
4
1 tsp.
2 tsp.
1 tbsp.
1 tbsp.
1 tbsp.
1 tbsp.
2 tbsp.
1
/4 cup
Cook
MEDIUM
HIGH (70%)
Butter
SCRAMBLED EGG GUIDE
Place butter, eggs and milk in a small
bowl. Beat with a fork until well
combined. Cook, uncovered, stirring
halfway through cooking.
Milk
Egg(s)
1-1
1
/2 min.
1-2 min.
2-3 min.
2
1
/2-3
1
/2 min.
2 cups hot tap water
2
1
/2 cups hot tap water
4 cups boiling water
4 cups boiling water
4 cups boiling water
3
/
4
cup cold tap water or milk
2
1
/4 cups cold tap water or milk
SCA/SCNZ R380L C/B,P23-40 06.11.22, 1:21 PM36
35
Wash and place in a freezer bag. Allow to stand
3 minutes before serving.
Cut into 4 cm pieces. Place in a dish with 1
tablespoon water. Cook covered. Allow to stand
3 minutes before serving.
Cut into uniform florets. Arrange with flower
towards centre. Cook covered. Allow to stand 3
minutes before serving.
Arrange in a 23 cm flan dish. Arrange with stalk
towards outside. Cook covered. Allow to stand 3
minutes before serving.
Shred and cook in a dish with 2 tablespoons
water. Cook covered. Allow to stand 3 minutes
before serving.
Arrange in a dish with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cut into uniform florets. Arrange with flower
towards centre, with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cut into quarters. Place in a 20 cm pie plate
with 1 tablespoon of water. Cook covered.
Allow to stand 3 minutes before serving.
Rinse corn under cold water. Place corn in husk
directly onto turntable. Turn over during cooking.
Allow to stand 3 minutes before serving.
Rinse corn under cold water. Place corn in husk
directly onto turntable. Turn over during cooking.
Allow to stand 5 minutes before serving.
Cut into 2 cm cubes. Place in a dish with 2
tablespoons water. Cook covered. Allow to
stand 3 minutes before serving.
Sliced or whole. Place in a dish with 2
teaspoons butter. Allow to stand 3 minutes
before serving.
Asparagus
Beans
Broccoli
Brussels
sprouts
Cabbage
Carrots
Cauliflower
Chokos
Corn (on cob)
Eggplant
Mushrooms
Cook in a dish with 1 teaspoon sugar and 1
tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
Remove string from pod. Cook in a dish with 1
tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
Pierce skin with a fork. Place on turntable.
Turn over halfway through cooking. Allow to
stand wrapped in foil 3 minutes.
Peel and quarter potatoes. Cook in a dish
with
1
/3 cup water. Cook covered. Allow to
stand 3 minutes before serving.
Peel and cut into serving-size pieces. Place
in a dish and cook covered. Allow to stand 3
minutes before serving.
Wash and shred. Cook, covered, in a dish
with 2 tablespoons water. Allow to stand 3
minutes before serving.
Wash and place in a dish with 1 tablespoon of
water. Pierce whole squash with a fork. Cook
covered. Allow to stand 3 minutes before
serving.
Peel and quarter potatoes. Cut in half and
then into 1 cm thick slices. Allow to stand 3-5
minutes before serving.
Cut into quarters. Place in a dish. Season
and cook covered. Allow to stand 3 minutes
before serving.
Cut into uniform-size pieces. Place in a dish
with 1 tablespoon water and 1 tablespoon
butter. Cook covered. Allow to stand 3
minutes before serving.
Drain, reserving 2 tablespoons liquid. Place
vegetables and reserved liquid in a dish and
cook covered. Allow to stand 3 minutes before
serving.
FRESH VEGETABLE CHART
AMOUNTAMOUNT
COOKING PROCEDURE
VEGETABLE
500 g
500 g
2 medium
4 small
2 medium
4 small
500 g
500 g
500 g
500 g
1 kg
500 g
500 g
500 g
3-4 minutes
2-2
1
/2 minutes
3
1
/2-4
1
/2minutes
4
1
/2-5 minutes
4-4
1
/2 minutes
3-4 minutes
3-4 minutes
5-6 minutes
11-12 minutes
2-3 minutes
3-4 minutes
2-3 minutes
VEGETABLE
3-4 minutes
3
1
/2-4
1
/2 minutes
3
1
/2-4
1
/2 minutes
3-4 minutes
3-4 minutes
3
1
/2-5 minutes
3
1
/2-
4
1
/2
minutes
5-5
1
/2 minutes
4
1
/2-6
1
/2 minutes
14-15 minutes
3-3
1
/2 minutes
3-3
1
/2 minutes
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
Peas - Green
-
Snow
Potatoes
(jacket)
(baked)
Pumpkin
Spinach
Squash
Sweet Potato
Tomatoes
Zucchini
Vegetables
(canned)
MICROWAVE TIME
AT HIGH (100%)
COOKING PROCEDURE
MICROWAVE TIME
AT HIGH (100%)
SCA/SCNZ R380L C/B,P23-40 06.11.22, 1:22 PM35
34
MICROWAVE OVEN ROASTING CHART
BEEF
Rare
Medium
Well done
VEAL
Well done
PORK
Well done
LAMB
Medium
Well done
CHICKEN
Whole
CHICKEN
Pieces
TURKEY
Whole
DUCK
16-18 minutes/kg on MEDIUM
20-23 minutes/kg on MEDIUM
25-28 minutes/kg on MEDIUM
25-28 minutes/kg on MEDIUM
28-34 minutes/kg on MEDIUM
13-21 minutes/kg on MEDIUM HIGH
16-22 minutes/kg on MEDIUM HIGH
16-21 minutes/kg on MEDIUM HIGH
10-13 minutes/500 g on MEDIUM
15-21 minutes/500 g on MEDIUM
7-9 minutes/500 g on MEDIUM
INSTRUCTIONS
COOKING TIME AND POWER LEVEL
FOOD
5-10 minutes
10-15 minutes
10-15 minutes
10-15 minutes
10-15 minutes
10-15 minutes
Tie meat with string. Season with cracked pepper.
Place fat-side down on a Rack. Turn over halfway through
cooking. Stand covered with foil before carving.
Tie meat with string. Place on a rack. Brush with melted
butter. Turn over halfway through cooking. Stand covered
with foil before carving.
Brush rind with oil and sprinkle with salt. Place on a rack.
Turn over halfway through cooking. Stand covered with foil
before carving.
Season with 'Season All' or as desired. Place fat-side down
on a rack. Turn over halfway through cooking. Stand covered
with foil before carving.
Brush with melted butter. Season as desired. Place chicken
breast-side down on a rack. Turn over and shield wings and
legs halfway through cooking. Stand covered with foil before
carving.
Season as desired. Place chicken skin-side down on a rack.
Turn over halfway through cooking.
Truss turkey. Place breast-side down on a rack. Turn over
halfway through cooking and shield wings and legs. Baste
with melted butter 2-3 times during cooking. Stand covered
with foil before carving.
Place duck breast-side down on a rack. Pierce skin to drain
excess fat. Turn over halfway through cooking. Stand
covered with foil before carving.
10-15 minutes
10-15 minutes
STANDING TIME
SCA/SCNZ R380L C/B,P23-40 06.12.1, 10:20 AM34
33
Procedure:
1. Remove wrapping from meat.
2. Place frozen meat on a defrost rack. Shield.
3. Defrost using MEDIUM LOW/DEFROST power level (30%).
4. Halfway through defrosting, remove any defrosted portions, e.g. steak, mince.
Turn over and shield. Continue defrosting.
DEFROSTING FROZEN FOODS
DEFROSTING TIMES AND TECHNIQUES
FOR SEAFOOD, BREAD AND PIES
SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES
Place between paper towel
directly on turntable.
2 slices
4 slices
6 slices
Bread Rolls
20-25 seconds
30-35 seconds
50-60 seconds
35-40 seconds per roll
PROCEDURES
MICROWAVE TIME
PROCEDURES
PIES
MICROWAVE TIME
Individual
Whole
3-4 minutes
7-8 minutes
Remove from packaging.
Place between paper towel
on a rack. Turn over halfway.
Allow to stand
3-5 minutes before reheating.
Whole Fish
Scallops
Prawns
4-6 minutes/500 g
6-8 minutes/500 g
4-6 minutes/500 g
5 minutes
2-3 minutes
2-3 minutes
Shield head and tail
with foil.
Separate and
rearrange halfway
through defrosting.
Separate as soon as
possible.
Separate as soon as
possible.
DEFROSTING TIMES AND TECHNIQUES
FOR MEAT AND POULTRY
BEEF (Roast)
Steaks
Minced Beef
PORK (Roast)
Chops
Ribs
Minced Pork
LAMB (Roast)
Shoulder
Chops
POULTRY
Turkey (Whole)
Chicken (Whole)
Pieces
Duck
MICROWAVE TIME
CUT
7-9 minutes/500 g
6-8 minutes/500 g
6-8 minutes/500 g
6-8 minutes/500 g
5-7 minutes/500 g
4-6 minutes/500 g
6-8 minutes/500 g
6-8 minutes/500 g
6-8 minutes/500 g
4
1
/2-5 minutes/500 g
8-10 minutes/500 g
5-6 minutes/500 g
5-8 minutes/500 g
8-10 minutes/500 g
10-15 minutes
5-10 minutes
5-10 minutes
10-15 minutes
5-10 minutes
5-10 minutes
5-10 minutes
10-15 minutes
10-15 minutes
5-10 minutes
20-30 minutes
10-15 minutes
10-15 minutes
10-15 minutes
CHARTS
STANDING TIME
BREAD
SCA/SCNZ R380L C/B,P23-40 06.11.22, 1:22 PM33
32
CHOCOLATE MOUSSE
Serves 4
200 g cooking chocolate
2 tablespoons water
2 tablespoons rum
1
/4 cup caster sugar
1. Place chocolate, water and rum in a large heatproof bowl. Melt for 30-60
seconds on HIGH, stirring halfway. Stir in sugar.
2. Allow mixture to cool, then whip until aerated.
3. Beat egg whites until stiff peaks form.
4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites
into chocolate mixture.
5. Divide mixture evenly between four dessert glasses. Refrigerate until set.
6. Serve decorated with cream and chocolate shavings.
AUSTRALIAN FRUIT CAKE
Serves 4-6
1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1. Combine the first 4 ingredients in a large bowl. Cover and cook for 4 minutes
on HIGH, stirring once. Allow to cool slightly.
2. Stir in eggs and parisienne essence, followed by dry ingredients.
3. Pour into a greased 20 cm cake container.
4. Cook for 5 minutes on HIGH.
5. Using a 3 cm foil strip, place around the outside of cake plastic container.
(This will prevent the outside from overcooking before the centre is cooked.)
6. Cook a further 5 minutes on HIGH.
7. Stand for 10 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
CHOCOLATE CAKE
2 cups sugar
3
/4 cup cocoa
1 teaspoon baking powder
1
1
/2 cups milk
ICING
125 g butter
1 cup icing sugar
1 dessert spoon rum
1. Combine all ingredients together in a large bowl.
2. Beat together for 3 minutes on HIGH.
3. Pour into a greased microwave safe gugelhopf container.
4. Cook for 16-18 minutes on MEDIUM. Allow to stand 5-10 minutes before
turning out.
5. Allow to cool before icing.
ICING
1. Beat ingredients together till light and creamy.
DESSERTS
BREAD AND BUTTER PUDDING
Serves 4-6
4 slices multigrain bread,
crusts removed
butter
3 tablespoons caster sugar
1
/4 cup sultanas
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.
3.
Place milk and vanilla essence into a microwave safe glass jug, cook for 2
1
/
2
minutes on HIGH.
4. Gradually whisk the warmed milk into eggs. Cook for 1-2 minutes on HIGH,
stirring occasionally.
5. Pour over bread mixture.
6. Sprinkle with brown sugar and nutmeg.
7. Cook for 15 minutes on MEDIUM LOW.
8. Allow to stand for 5-10 minutes before serving.
2
1
/2 cups milk
1
/2 teaspoon vanilla essence
4 eggs, lightly beaten
3 teaspoons brown sugar
1
/4 teaspoon nutmeg
1 cup plain flour, sifted
1 teaspoon baking powder
1
/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra
3 egg whites
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated
CARAMEL RICE PUDDING
Serves 4-6
1 cup rice
3 cups hot water
400 g can condensed milk
1. Place rice and water in a large microwave safe glass bowl. Cook for 10
minutes on HIGH, or until tender. Stir halfway. Drain.
2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH,
stirring every 30 seconds. (Caramel will boil over if not stirred.)
3. Mix caramel into rice and sprinkle with cinnamon sugar.
1
/2 cup oil
1
3
/4 cups plain flour
2 eggs
2 teaspoons vanilla
125 g philadelphia cheese
2 dessert spoons cocoa
1 tablespoon butter
1 tablespoon lemon juice
cinnamon sugar
SCA/SCNZ R380L C/B,P23-40 07.11.22, 1:31 PM32
31
POTATO, AVOCADO AND ONION SALAD
Serves 6
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter
1
/2 cup mayonnaise
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.
Cook, covered with a lid, for 12-16 minutes on HIGH (potatoes should be
tender but holding their shape). Drain.
2. Place onion rings, caster sugar and butter in a microwave safe glass dish.
Cook for 3-4 minutes on HIGH, stirring twice.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss in onions and avocado; sprinkle with chives.
150 mL sour cream
black pepper
1 large avocado, cubed
chives, for garnish
HONEY GINGERED VEGETABLES
Serves 6
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1 tablespoon sesame seeds
1. In a large bowl, add honey, soy sauce and lemon juice, stir and cook for 1
minute on HIGH.
2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.
3. Stir in beans and zucchini, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with sesame seeds.
POTATOES PIZZAIOLA
Serves 4-6
4 large potatoes
1 tablespoon butter
1 clove garlic, crushed
425 g can tomatoes, roughly chopped
2 teaspoons fresh (or
1
/2 teaspoon dried) basil
ground black pepper and salt to taste
1
/2 brown onion, finely diced
1 anchovy, minced
1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl
with 2 tablespoons of water, cover and cook for 6-8 minutes on HIGH,
stirring halfway through cooking. Drain.
2. In a small bowl, combine butter, garlic, onion and anchovy. Cook for
1
/2-1
minute on HIGH, stir halfway.
3. Combine basil, pepper and salt to garlic mixture.
4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well
coated.
5. Cook, uncovered, for 4-5 minutes on HIGH, stirring halfway through cooking.
PUMPKIN SALAD
Serves 6-8
1 kg pumpkin, peeled and cubed
2 tablespoons water
3
/4 cup walnuts
6 green onions, chopped
1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 8-
10 minutes on HIGH or until pumpkin is just cooked, but still firm. Stir halfway
through cooking
2. Refresh by running cold water over pumpkin. Drain and chill.
3. Mix walnuts, green onions, parsley, nutmeg and pepper with mayonnaise.
4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.
STUFFED BAKED POTATOES
Serves 4
4 large potatoes
1
/4 cup milk
1
/4 cup cream
1
/2 cup grated cheddar cheese
1. Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on
HIGH. Stand in foil for 5 minutes.
2. Cut a thin slice from the top of each potato; scoop out cooked potato with a
spoon, leaving a thin shell.
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix
well until no lumps remain.
4. Spoon mixture into each potato shell. Place on a plate.
5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH,
until cheese is melted.
30 g butter
2 teaspoons dried parsley flakes
1
/4 teaspoon dry mustard
paprika
1 tablespoon finely chopped parsley
1
/2 teaspoon nutmeg
ground black pepper
1 cup mayonnaise
SCA/SCNZ R380L C/B,P23-40 07.11.22, 1:31 PM31
30
HONEY CARROTS
Serves 4
500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey
1. Combine all ingredients in a casserole dish.
2. Cover and cook for 4-5 minutes on HIGH. Stir halfway through cooking.
3. Stand covered for 3 minutes before serving.
4. Sprinkle with toasted sesame seeds.
VEGETABLE PLATTER
Serves 4
200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchini, sliced
1. Arrange vegetables in a shallow dish with the harder vegetables positioned
around the outside and the softer vegetables in the centre.
2. Cover with a lid or plastic wrap.
3. Cook for 3-5 minutes on HIGH.
4. Stand covered for 3 minutes, before serving.
CAULIFLOWER AU GRATIN
Serves 4-6
500 g cauliflower florets
30 g butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard
1
/2 cup grated cheese
paprika
1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,
until tender. Drain.
2. Melt butter in a microwave safe glass bowl for 30-40 seconds on HIGH.
3. Stir in flour. Cook for 1 minute on HIGH.
4. Gradually stir in milk and mustard. Cook for 2-2
1
/2 minutes on HIGH, stirring
every minute.
5. Stir in cheese until melted.
6. Pour over cauliflower. Sprinkle with paprika.
7. Cook for 2-4 minutes on MEDIUM HIGH.
SCALLOPED POTATOES
Serves 4-6
3 large potatoes (approx. 500 g), peeled and sliced thinly
1
/2 large onion, sliced
1 cup grated tasty cheese
250 ml thickened cream
paprika
salt and pepper to taste
1. In a medium casserole dish, place
1
/3 of the sliced potatoes to cover the dish.
2. Layer
1
/2 of the sliced onion on top.
3. Sprinkle
1
/3 of the grated cheese over the onion.
4. Repeat with second layer of potatoes, onion and cheese.
5. Finish with a layer of potatoes and pour over thickened cream.
6. Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.
7. Cook uncovered for 10 minutes on MEDIUM HIGH.
8. Cook for a further 7 minutes on MEDIUM.
9. Stand for 5 minutes before serving.
VEGETABLES
EASY HOME-MADE RISOTTO
Serves 6-8
1 onion, diced
60 g butter
4 rashers bacon, diced
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain rice, washed well
1 cup assorted finely chopped vegetables,
e.g. carrots, zucchinis, mushrooms
1. Place onion, butter and bacon in a 3-litre casserole dish. Cook for 2-3
minutes on HIGH. Stir well.
2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other
ingredients. Cover with a lid and cook for 15-18 minutes on HIGH. Do not stir
while cooking.
3. At the end of this time, all the liquid will have been absorbed.
4. Leave to stand for 5 minutes and stir with a fork before serving.
1 teaspoon garlic, crushed
1 teaspoon sesame seeds
SCA/SCNZ R380L C/B,P23-40 07.11.22, 1:31 PM30
29
GARLIC MUSSELS
Serves 4 as entree
250 g mussels
250 g New Zealand mussels
1 cup wine
2 cups water
1 clove garlic, crushed
1. Wash mussels under running water; remove all traces of mud, seaweed and
barnacles with brush or knife; remove beards. Discard cracked, broken or
open mussel shells.
2. In a large bowl, cover mussels with wine, water and garlic. Cook for
8 minutes on MEDIUM or until opened, removing from liquid as they open.
Discard unopened mussels.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper.
Pour
1
/2 garlic sauce over mussels; toss well.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.
CHILLI PRAWNS WITH SNOW PEAS
Serves 4
1 tablespoon butter
32 green prawns, peeled and deveined
1 small red capsicum (sweet pepper),
cut into 2 cm strips
1 tablespoon chopped fresh chives
1. Place the butter into a large microwave-safe bowl. Heat for 30 seconds on
HIGH, until melted.
2. Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper.
Mix well. Cook for 4-6 minutes on MEDIUM, stirring every minute.
3. Stir in the snow peas. Cook for 1-3 minutes on MEDIUM.
4. Serve immediately with rice.
CRAB MORNAY
Serves 6
350 g fresh crabmeat or 2 x 170 g
cans crab meat, drained
5 cloves garlic, crushed
60 g butter
1
/3 cup plain flour
1
/2 teaspoon dry mustard
2 cups milk
1. In a large bowl, melt butter for 30 seconds on HIGH. Stir in flour and
mustard. Cook for a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 4 minutes on HIGH, stirring every minute.
3. Stir in onion, crab meat, salt and pepper,
1
/4 cup cheese, tomato sauce,
tabasco, Worcestershire sauce, cream and garlic.
4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.
5. Cook for 8-10 minutes on MEDIUM.
6. Serve in volavaunt shells with a garden salad.
1 onion, finely chopped
1
/2 cup grated cheese
4 tablespoons tomato sauce
1
/2 teaspoon tobasco
2 teaspoons Worcestershire sauce
3 tablespoons cream
1 teaspoon chilli sauce
grated rind of 1 lemon
freshly ground black pepper to taste
100 g snow peas, topped and tailed
GARLIC BUTTER
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
SCA/SCNZ R380L C/B,P23-40 06.11.22, 1:22 PM29
28
SEAFOOD
CHEESY SALMON CANNELLONI
Serves 4-6
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese
salt and pepper to taste
2 eggs lightly beaten
210 g red salmon, drained with bones removed
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice and mix well.
2. Place spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow dish.
4. Pour pasta sauce over cannelloni and smooth over with the back of a spoon
to ensure all sections of pasta are covered with sauce.
5. Cook for 14 minutes on MEDIUM HIGH.
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM
HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.
7. Sprinkle with chopped parsley to serve.
SEAFOOD LAKSA
Serves 4-6
1 tablespoon lemon grass, finely sliced
270 mL coconut cream
2 fish fillets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on
HIGH stirring once during cooking.
2. Add fish sauce, fish stock and cook for 3 minutes on HIGH.
3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 4-5 minutes.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes,
or until noodles collapse.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion flakes.
1 tablespoon fish sauce
1 packet of bean shoots
2 cloves garlic, crushed
1 packet of vermicelli noodles
1,125 mL Fish Stock
SMOKED SALMON TAGLIATELLE
Serves 4
500 g tagliatelle pasta
60 g butter
100 g smoked salmon
200 g snow peas, trimmed
100 g button mushrooms,
finely sliced
1. Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12
minutes on HIGH, stirring halfway. Stand for 5 minutes then drain.
2. In a large bowl cook garlic, butter and green onions for 1 minute on HIGH.
3. Add trimmed whole snow peas and button mushrooms, and cook for a
further 2 minutes on HIGH.
4. In a large microwave safe bowl, place cream and cook for 5 minutes on
MEDIUM, stirring once during cooking.
5. In a large shallow dish, cambine pasta, snow peas, button mushrooms,
smoked salmon and dill. Stir gently until the pasta is well coated
6. Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.
2 cloves garlic, crushed
2 green onions, finely sliced
600 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
SCA/SCNZ R380L C/B,P23-40 06.12.1, 10:20 AM28
27
TANDOORI CHICKEN
Serves 4-6
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1
/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1. In a Food Processor, pureé chillies, onion, garlic, ginger and lemon juice
until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg
and paprika in a small bowl.
3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay
leaf and cloves.
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn
over halfway through cooking.
7. Serve with boiled rice.
SEASONED CHICKEN PARCELS
Serves 4
3 green onions, chopped finely
1
/2 cup fresh (white) bread crumbs
1 clove garlic, crushed
1 egg yolk
1
/2 cup pine nuts, chopped finely
100 g bacon
1. Mallet chicken breasts until flat.
2. Mix all other ingredients in a small bowl.
3. Season each chicken breast and place mixture in the centre.
4. Roll and tie chicken with string so as no filling is exposed.
5. Place in casserole dish and brush with butter.
6. Cook for 8-10 minutes on MEDIUM HIGH. Turn over halfway during cooking.
7. Stand for 5 minutes, covered in foil.
HONEY CHICKEN LEGS
Serves 4
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small
bowl. Pour over chicken and marinate for 2-3 hours.
2. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 16-20 minutes on MEDI-
UM HIGH, turning over halfway through cooking.
4. Allow to stand for 5 minutes.
1
/4 teaspoon cinnamon
1 bay leaf
1
/2 teaspoon turmeric
1
/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low-fat yoghurt
3
/4 cup vintage cheddar, grated
2 tablespoons finely chopped fresh
basil
4 Iarge single chicken breasts
20 g melted butter
salt and pepper to taste
1
/2 teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
CRUNCHY CAMEMBERT CHICKEN
Serves 6
125 g camembert cheese,
finely chopped
2 rashers bacon, finely chopped
1
/2 cup toasted, slivered almonds
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 25-30 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
SCA/SCNZ R380L C/B,P23-40 06.11.22, 1:22 PM27
26
CHICKEN IN A POT
Serves 4-6
1.5 kg chicken thighs
1
/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3-litre casserole dish.
3. Cover and cook for 27-30 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
CHICKEN WITH BACON
AND LEEK SEASONING Serves 4
No.15 chicken
60 g butter, melted
1 leek, finely chopped
1 rasher bacon, chopped
1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Brush chicken with extra melted butter.
5. Place chicken on a rack, breast-side down, cook for 10-12 minutes on
MEDIUM HIGH.
6. Turn over, cook a further 10-12 minutes on MEDIUM HIGH.
7. Stand covered with foil for 10 minutes before carving.
POULTRY
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
CHICKEN PENNE SALAD
Serves 6
No.15 chicken
20 g butter
1 packet picador cheese (soft capsicum - flavoured cheese)
1 cup chicken stock
1
/2 red capsicum, chopped
1
/2 yellow capsicum, chopped
1 stick celery, chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives
1. Brush chicken with butter melted for 20 seconds on HIGH.
2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway
through cooking.
3. Cool and then remove chicken flesh from the bone.
4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,
stir and strain. Set aside to cool.
5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH
for 2 minutes.
6. Combine all other ingredients and mix well with chicken, pasta and sauce.
CHICKEN FILLET BURGERS
Serves 4
2 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
TOPPING 1 HAWAIIAN
1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar cheese
1. Brush fillets with butter.
2. Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.
3. Place chicken fillets onto a roasting rack.
4. Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.
5. Layer topping on chicken, finishing with cheese.
6. Cook for 4-6 minutes on MEDIUM.
7. Serve on a roll with salad.
TOPPING 2 MEDITERRANEAN
4 pieces of prosciutto
4 pieces of marinated vegetables such
as eggplant or roast capsicum
1
/4 cup grated vintage cheese
1
/4 cup Parmesan cheese
3
/4 cup wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra
SCA/SCNZ R380L C/B,P23-40 06.11.22, 1:22 PM26
25
APPLE AND SAGE PORK
Serves 4-6
1.5 kg boned loin pork (with rind on)
1 - 2 cups sage and onion stuffing mix
1
/2 cup dried apples, chopped
8 - 10 prunes, pitted and chopped
125 g toasted slivered almonds
1. Following instructions on the packet prepare stuffing.
2. Add apples, prunes and almonds. Mix well.
3. Pack loosely down the centre of meat. Roll up tightly and secure with
string.
4. Sprinkle rind with salt.
5. Place the meat on a small roasting rack fat side down in a casserole dish,
and place on turntable.
6. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking.
7. After cooking, stand covered with aluminium foil for 8 minutes before
carving.
APRICOT LAMB
Serves 4-6
1.5 kg loin of forequarter lamb (deboned)
1 packet dried apricots
250 ml apricot nectar
1 tablespoon cornflour
1. Unroll meat. Place dried apricots down the centre 2 rows deep.
2. Roll up tightly and secure with string.
3. Mix apricot nectar with cornflour and heat for 1-2 minutes on HIGH or until it
boils. Allow to cool slightly.
4. Pour apricot juice over the meat and marinade for 1- 2 hours.
5. Remove meat from the marinade, place the meat on a small roasting rack fat
side down in a casserole dish.
6. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking.
7. After cooking, stand covered with aluminium foil for 8 minutes before
carving.
FRUITY BEEF
Serves 4-6
1.5 kg topside beef
SEASONING INGREDIENTS
1
1
/2 cups stuffing mix
water to mix
1. Prepare beef to be seasoned by cutting a pocket in the centre.
2. Mix sauce ingredients together and put to one side.
3. Prepare enough seasoning by following instructions on the packet. Pack
loosely into prepared pocket. Tie meat with string.
4. Brush sauce over meat. Place the meat on a small roasting rack fat side
down in a casserole dish.
5. Cook on MEDIUM for 32-36 minutes, turning halfway through cooking .
6. After cooking, stand covered with aluminium foil for 8 minutes before
carving.
NOTE: Baste meat 2- 3 times during cooking with prepared sauce.
SAUCE INGREDIENTS
125 ml fruit chutney
1 tablespoon oil
1 tablespoon Worcestershire Sauce
1 tablespoon curry powder
2 teaspoons mustard powder
1 tablespoon sweet sherry
CORNED MEAT
Serve 4-6
1.5 kg meat
2 tablespoon brown sugar
2 tablespoon malt vinegar
3 cups hot tap water
1. Place meat in a casserole dish just large enough to contain it.
2. Add sugar, vinegar and water, cover with a casserole lid.
3. Cook for 55-60 minutes on MEDIUM.
4. Turn over halfway through cooking.
5. Allow to stand covered with foil for 5-10 minutes.
6. Serve hot or cold as required.
SCA/SCNZ R380L C/B,P23-40 06.11.22, 1:22 PM25
24
HONEY ROAST LAMB
Serves 4-6
1.5 kg leg of lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard. Brush over lamb.
2. Place fat-side down on a roasting rack.
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).
4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush combined ingredients over leg of lamb. Allow to stand for
10 minutes covered with foil before carving.
VEAL AND EGGPLANT
Serves 4-6
750 g veal, diced
1 Iarge eggplant, cubed
1 tablespoon flour
2 teaspoons fresh sage
black pepper to taste
1 teaspoon chicken stock powder
4 rashers bacon, chopped
1. Place flour, sage, stock powder, pepper and veal into a freezer bag, toss
well to coat the veal.
2. Transfer the meat and any flour remaining in the bag to a 3-litre casserole
dish.
3. Add the bacon, green onions, tomatoes, capsicum, tomato paste and
eggplant. Mix well. Cover and cook for 25-32 minutes on MEDIUM, stirring 2-
3 times during cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
3 green onions, sliced
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley,
chopped
2 tablespoons tomato paste
CHILLI CON CARNE
Serves 4-6
1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
INDIAN CURRY LAMB
Serves 4-6
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1
teaspoon chicken stock powder, extra
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-
litre casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole
dish and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
1 tablespoon curry paste
300 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
ITALIAN SPAGHETTI SAUCE
Serves 4-6
500 g topside mince
1 onion, chopped
2 cloves garlic, crushed
410 g can whole tomatoes
1
/2 cup tomato paste
1. Mix mince, onion and garlic together in a large bowl. Cook for 7-9 minutes
on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
3. Cook for a further 6-8 minutes on MEDIUM HIGH. Stir halfway through
cooking.
4. Serve over hot spaghetti.
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
SCA/SCNZ R380L C/B,P23-40 06.12.1, 10:20 AM24
23
GOLDEN CURRY SAUSAGES
Serves 4-6
1 kg sausages
1 onion, finely sliced
2 tablespoons butter
3 teaspoons curry powder
1
1
/2 cups water
1. Pierce sausages with a fork twice. Arrange on a microwave safe rack.
2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through
cooking. After cooled, slice into rounds.
3. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water
together in a jug.
4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes
on HIGH, or until onions become transparent.
5. Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes
on MEDIUM.
6. Serve hot with Basmati rice and pappadums.
2 tablespoons plain flour
1 carrot, grated
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons brown vinegar
SHEPHERD'S PIE
Serves 6-8
4 large potatoes (approx.1 kg)
butter
milk
2 tablespoons fresh chives, chopped
salt and pepper
1 kg minced beef
1 onion, chopped
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2
tablespoons water; cover and cook for 12-14 minutes on HIGH or until
tender. Stir halfway through cooking. Drain.
2. Mash potatoes; add butter, milk, chives, salt and pepper until it forms a
smooth consistency.
3. In a large bowl, combine mince and onion and cook for 8 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on
HIGH.
5. Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes,
parsley and seasoning. Mix well.
6. Spoon mixture into a 25 x 20 cm rectangular dish.
7. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
8. Cook for 20-22 minutes on MEDIUM HIGH.
9. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons gravy powder
250 g frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 can chopped tomatoes
2 tablespoons parsley
60 g grated chedder cheese
salt and pepper to taste
MEAT
LASAGNE
Serves 8
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
1
/4 cup tomato paste
300 g jar Napolitana sauce
1 cup fresh button mushrooms, sliced
2 cloves garlic, crushed (optional)
1 tablespoon fresh oregano
Salt and pepper to taste
MEAT SAUCE METHOD
1. Place butter and onion in a large microwave safe glass bowl. Cook for 2-3
minutes on HIGH.
2. Stir in mince. Cook, uncovered, for 8-11 minutes on MEDIUM HIGH, stirring
every 2 minutes. Drain excess fat.
3. Stir in tomato paste, Napolitana sauce, mushrooms, garlic, oregano and salt
and pepper.
CHEESE SAUCE METHOD
1. Melt butter in a medium sized microwave safe glass bowl for 40-50 seconds
on HIGH. Stir in flour; cook for further 40-50 seconds on HIGH.
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
TO ASSEMBLE
1. Use a 3-litre deep casserole dish.
2. Stand lasagne sheets in hot water for 5 minutes.
3. Spoon meat sauce to just cover base of dish. Cover with a single layer of
Lasagne sheets.
4. Spoon over sheets one-third of meat sauce. Cover with
one-third of cheese sauce.
5. Repeat the process 3 times, ending with the cheese sauce.
6. Sprinkle with mozzarella cheese.
7. Cook for 8 minutes on MEDIUM HIGH with the lid on. Remove lid and
continue cooking for a further 10 minutes on MEDIUM HIGH.
8. Allow to stand 8 minutes before serving.
9. Serve with a fresh garden salad and bread.
CHEESE SAUCE INGREDIENTS
90 g butter
1
/3 cup flour
1
3
/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne
sheets
100 g mozzarella cheese, grated
SCA/SCNZ R380L C/B,P23-40 07.11.22, 1:31 PM23
22
3. Asian Greens
500 g Asian greens (including gai larn, bok choy)
oyster sauce
1. Wash and trim the greens. Cut into equal lengths of approximately 10 cm.
Place in a large microwave safe glass bowl and cover with plastic wrap.
Cook on Quick and Easy No.3- "Asian greens".
2. After cooking, stand covered 1 minute. Stir and serve with oyster sauce.
3. Serve as a side dish with an Asian meal or alone with rice.
Serves 2-4
4. Garlic Prawns
3 tablespoons butter
3 cloves garlic, crushed
24 green king prawns (Approximately 500 g), peeled, tails intact, deveined
1 tablespoon chopped fresh parsley
1. Combine the butter and garlic in a large microwave-safe bowl.
Cook on Quick and Easy No.4- "Garlic prawns".
2. When the oven has stopped and ADD PRAWNS is displayed, stir in the prawns and
continue cooking.
3. When the oven has stopped and STIR is displayed, stir and continue cooking.
4. Serve in individual dishes sprinkled with parsley.
Serves 4
5. Nachos
250 g salsa
1 cup red kidney beans
200 g corn chips
1 cup grated cheese
sour cream
1. In a medium bowl mix salsa and red kidney beans together.
2. Place corn chips in a large flan dish.
3. Pour over topping and sprinkle with grated cheese. Cook on Quick and Easy No.5-
"Nachos".
4. After cooking, stand 2 minutes.
5. Serve topped with sour cream.
6. Pecan Fudge
125 g butter
2 tablespoons golden syrup
1 x 395 g can sweetened condensed milk
1 cup brown sugar (optional)
100 g packet choc bits
1 cup (125 g) roughly chopped pecans
1/2 teaspoon vanilla essence
1. Place the butter, golden syrup, condensed milk and sugar into a microwave-safe bowl.
Mix well. Cook on Quick and Easy No.6- "Pecan fudge".
2. When the oven has stopped and STIR is displayed, stir and continue cooking. To avoid
a grainy texture, do not scrape the undissolved sugar crystals from the sides down into
the bowl during cooking.
3. After cooking, Stir in the choc bits, pecans and vanilla essence.
4. Pour the mixture into a greased and lined 28 x 18 cm lamington tin.
5. Refrigerate until firm. Cut into squares.
Makes 36 pieces
NOTE: Sugar only alters the sweetness of the fudge.
QUICK AND EASY RECIPES
SCA/SCNZ R380L C/B,P02-22 07.11.22, 1:27 PM22
21
1. San Choy Bau
1 tablespoon sesame oil
2 cloves garlic, grated
5 cm fresh ginger, finely chopped
500 g pork or chicken mince
100 g button mushrooms, finely diced
4 tablespoons oyster sauce
1 tablespoon finely chopped red capsicum
1 tablespoon finely chopped green capsicum
1 x 240 g can water chestnuts, drained and finely diced
3 teaspoons fish sauce
50 g bean sprouts
2 green onions, sliced
1 teaspoon chopped fresh coriander (cilantro)
12 evenly sized iceberg lettuce leaves, washed
1. Place the oil, garlic and ginger into a large microwave-safe bowl.
Cook on Quick and Easy No.1- "San choy bau"
2. When the oven has stopped and ADD MINCE is displayed, add the mince and separate
with a fork and continue cooking.
3. When the oven has stopped and STIR MINCE is displayed, stir mince and continue
cooking.
4. When the oven has stopped and ADD REMAINING INGREDIENTS is displayed, add the
remaining ingredients, except the lettuce, and combine well, and continue cooking.
5. Place a few spoonfuls of the cooked mixture in the centre of each lettuce leaf and roll up
to eat.
Serves 4-6
2. Chicken Caesar Salad
1
tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
300 g chicken breasts, cut into thin strips
2 rashers bacon
1 Cos lettuce, washed and torn
1/2 cup grated parmesan cheese
Dressing
1/2 cup natural yogurt
1/4 cup whole egg mayonnaise
1 tablespoon Dijon mustard
2 cloves fresh garlic, crushed
2 anchovy fillets, minced
1. To make the dressing, combine all of the ingredients in a bowl and mix well. Allow to stand
for at least 30 minutes in the refrigerator to allow the flavours to develop.
2. In a small bowl, combine the Worcestershire sauce and mustard. Stir through the chicken.
3. Place the chicken in a single layer on a microwave-safe rack.
Cook on Quick and Easy No.2- "Chicken caesar salad".
4. When the oven has stopped and TURN CHICKEN OVER is displayed, turn the chicken
over and continue cooking.
5. When the oven has stopped and REMOVE CHICKEN, ADD BACON is displayed, remove
the chicken. Place the bacon between pieces of paper towel and continue cooking. Allow
bacon to cool before slicing into thin strips. Set aside.
6. In a large salad bowl, combine the chicken, lettuce, bacon and parmesan cheese. Toss
through the dressing to coat.
7. Serve with croutons and whole anchovy fillets if desired.
Serves 4
QUICK AND EASY RECIPES
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM21
20
Standing
Time
(minutes)
No. Menu
Procedure
Minced Meat
Beef
• Place frozen minced meat on a defrost rack.Shield edges.
• When the oven has stopped, remove defrosted portions of mince, turn over and
shield edges with foil strips.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
5-30
Foods not listed in the Guide can be defrosted manually using M•LOW setting.
NOTE: When freezing minced meat, shape it into flat even sizes.
For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
Quantity
min-max
(kg's)
0.1-3.0
EASY DEFROST MENU GUIDE
Steak/Chops
Fish Fillets
• Shield thin end of chops or steaks with foil.
• Position the food with thinner parts in the centre in a single layer on a defrost rack.
If pieces are stuck together, try to separate as soon as possible.
• When the oven has stopped, remove defrosted pieces, turn over and shield the warm
portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
5-30
(Steak/
Chops)
5-15
(Fish fillets)
0.1-3.0
0.1-1.0
Chicken Pieces • Shield the exposed bone with foil.
• Place chicken pieces on a defrost rack.
• When the oven has stopped, remove any defrosted pieces, turn over and shield the
warm portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
5-15
• Remove from original wrapper. Shield wing and leg tips with foil.
• Place breast side down on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
N.B. After standing run under cold water to remove giblets if necessary.
Poultry 5-50
Roast Meat
Beef/Pork
Lamb
5-60• Shield the bone and the edge with foil strips about 2.5cm wide.
• Place joint with lean side face upwards (if possible) on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
4
5
Bread 1• Separate slices and place between paper towel on turntable.
• After defrosting, stand.
0.1-3.0
1.0-4.0
1-6 slices
0.5-3.0
0.5-2.5
1
2
3
6
When you defrost the following menus with EASY DEFROST, press the EASY DEFROST pad
until the desired menu appears in the display.
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM20
19
VEGETARIAN MEALS RECIPES
4. Herbed Jacket Potatoes
4 new potatoes, approx. 200g
40 g baby spinach leaves, finely chopped
2 tablespoons mixed fresh herbs, finely chopped
(oregano, basil, parsley, tarragon)
2 green onions, sliced
5 sundried tomatoes (not in oil), finely chopped
50 g mushrooms, finely chopped
250 g low fat cottage cheese
seasoning to taste
1.
Cook the potatoes on Vegetables No. 4- “Jacket Potato”, referring to the menu guide for Jacket Potato.
2. Combine all ingredients except potatoes in a medium sized bowl.
3. Hollow out the centre of each potato using a small spoon. Add the potato flesh to the
mixture. Mix well.
4. Fill each potato with the mixture. Place on a microwave safe dinner plate. Cook on
Vegetarian Meals No. 4- “Herbed Jacket Potatoes”.
5. After cooking, stand uncovered for 2 minutes.
Serves 4
Nutrition per serve
0.9g Fat; 0.5g Saturated fat; 7.7g Protein; 20.1g Carbohydrate; 3.8g Dietary fibre; 537.6kJ
5. Vegetable Couscous
1 Spanish onion, finely sliced
1 clove garlic, crushed.
1/2 eggplant, cut into 1cm cubes
2 zucchinis, cut into 1cm cubes
1 red capsicum, cut into chunks
1 yellow capsicum, cut into chunks
150 g button mushrooms, cut in quarters
2 large tomatoes, cut into 2cm cubes
1/4 cup dry white wine
1 teaspoon extra virgin olive oil
1 1/ 4 cups couscous
seasoning to taste
juice of half a lemon
1. Place the onion, oil and wine in a small microwave safe glass bowl. Cook on Vegetarian
Meals No. 5- “Vegetable Couscous”.
2.
When the oven stops and ADD VEGETABLES is displayed, place all the vegetables including
the onion in a 3 litre casserole dish. Cover with lid or plastic wrap and continue cooking.
3. When the oven stops and STIR is displayed, stir and continue cooking.
4. After cooking, add the couscous. Season to taste. Add the lemon juice. Mix until well
combined. Stand covered for 5 minutes.
Serves 6
Nutrition per serve
1.8g Fat; 0.5g Saturated fat; 8.7g Protein; 33.6g Carbohydrate; 5.5g Dietary Fibre; 780kJ
3. Spring Vegetable Rice Bake
1 cup parboiled rice
3 large tomatoes, 2 thinly sliced, 1 diced
2 potatoes, peeled and thinly sliced
2 small yellow capsicums, 1 cut into strips, 1 diced
1 zucchini, diced
2 small carrots, diced
1 Spanish onion, diced
2 tablespoons fresh continental parsley, finely chopped
pinch of paprika
salt and pepper to taste
1 teaspoon vegeta (vegetable stock)
1 teaspoon extra virgin olive oil.
1. Cook the rice on Rice/Pasta No. 1- “White Rice ” (1 cup), referring to the menu guide
for White Rice.
2. Place the diced tomato, diced capsicum, onion, zucchini, carrots, parsley, rice,
seasoning, vegeta and olive oil in a large bowl. Mix until well combined.
3. Place the mixture in a shallow dish. Layer the sliced potatoes, followed by the sliced
tomato and cut capsicum. Sprinkle with the paprika. Cover with lid or plastic wrap.
Cook on Vegetarian Meals No. 3- “Spring Vegetable Rice Bake”.
4. After cooking, stand covered for 5 minutes.
Serves 6
Nutrition per serve
1.2g Fat; 0.3g Saturated fat; 5.8g Protein; 34.8g Carbohydrate; 5.8g Dietary fibre; 780kJ
SCA/SCNZ R380L C/B,P02-22 07.11.22, 1:27 PM19
18
VEGETARIAN MEALS RECIPES
2. Vegetables with Hokkien Noodles
200 g snow peas, topped, tailed and sliced in half
1 bunch broccolini, cut into 5cm lengths
1 125g packet baby corn, cut in half
2 bunches baby bok choy, cut in half
100 g oyster mushrooms, cut in half
1 carrot, thinly sliced
1 zucchini, thinly sliced
1/2 red capsicum, cut into strips
1/2 yellow capsicum, cut into strips
2 green onions, finely sliced
1 clove garlic, crushed
2 cm piece ginger, grated
50 g bean shoots
1 teaspoon sesame oil
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
1 packet hokkien noodles
1. Add the sesame oil, garlic, and ginger to a large microwave safe glass bowl. Cook on
Vegetarian Meals No. 2- “Vegetables with Hokkien Noodles”.
2. When the oven stops and ADD CARROTS CAPSICUM BABYCORN GREEN ONIONS
AND MUSHROOMS is displayed, add the carrot, baby corn, capsicums, green onions and
oyster mushrooms. Cover with lid or plastic wrap and continue cooking.
3. When the oven stops and ADD GREEN VEGETABLES is displayed, add the snow peas,
broccolini, baby bok choy and zucchini and continue cooking.
4. After cooking, stand covered for 2 minutes.
5. Place the hokkien noodles in a large bowl, cover with boiling water. Stand for 2 minutes.
Separate with a fork. Strain.
6. Add the noodles to the vegetables. Add the sauces and bean shoots. Combine well.
Serves 6
Nutrition per serve
1.3g Fat; 0.3g Saturated fat; 9.7g Protein; 39g Carbohydrate; 7.0g Dietary fibre; 933kJ
1. Spinach and Ricotta Cannelloni
1 250g packet frozen spinach
375 g reduced fat ricotta cheese
12 instant cannelloni tubes
pinch of ground nutmeg
salt and pepper to taste
500 g jar Summer Tomato Basil Pasta Sauce
1. Place the frozen spinach in a bowl. Cover with plastic wrap. Cook on Vegetarian
Meals No. 1- “Spinach and Ricotta Cannelloni ”.
2. When the oven stops and STIR is displayed, stir and continue cooking.
3. When the oven stops and STRAIN SPINACH ADD TO CHEESE is displayed, strain
the water from the spinach, pat dry with paper towel.
4. Place the ricotta cheese, spinach, nutmeg and seasoning in a bowl. Mix until well
combined.
5. Place the mixture into a piping bag. Fill the cannelloni tubes by gently squeezing the
piping bag until the tube is filled. Place the tubes in a single layer in a shallow
casserole dish.
6. Pour the pasta sauce over the tubes. Smooth over with the back of a spoon to
ensure all sections of the tubes are covered with the sauce. Cover with lid or plastic
wrap and continue cooking.
7. After cooking, stand covered for 2 minutes.
8. Serve with a green salad and a little freshly grated Parmesan cheese.
Serves 4
Nutrition per serve
10.6g Fat; 6.5g Saturated fat; 15.3g Protein; 27.4g Carbohydrate; 9.8g Dietary fibre;
1198kJ
SCA/SCNZ R380L C/B,P02-22 07.11.22, 1:27 PM18
17
LOW FAT MEALS RECIPES
4. Garlic and Chilli Baby Octopus Salad
1 kg baby octopus, cleaned
2 cloves garlic, crushed
2 birds- eye chillies, finely chopped
juice of one lemon
1 tablespoon ketjap manis
Salad Ingredients
1 bunch red oak lettuce, rinsed
1 punnet cherry tomatoes, cut in half
1/2 Spanish onion, finely sliced
1 yellow capsicum, finely sliced
1 Lebanese cucumber, finely sliced
juice of one lemon
seasoning to taste
1. Rinse the baby octopus thoroughly, making sure the heads are clean.
2. Place the octopus in a large microwave safe glass bowl with the garlic, chillies and ketjup
manis. Cover and refrigerate for 30 minutes.
3. Remove the cover. Add the lemon juice. Cook on Low Fat Meals No. 4- “Garlic and Chilli
Baby Octopus Salad”.
4. When the oven stops and STIR is displayed, stir and continue cooking.
5. Place the lettuce, onion, tomatoes, capsicum and cucumber in a serving dish.
6. After cooking, stand the octopus for 2 minutes.
7. Add the octopus to the salad. Dress with the lemon juice and seasoning.
Serves 6
Nutrition per serve
1.3g Fat; 0.6g Saturated fat; 14.8g Protein; 2.7g Carbohydrate; 2.9g Dietary fibre; 372kJ
5. Lemon Fish Fillets
4 x 150 g fish fillets
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoon fresh flat leaf parsley, finely chopped
1. Place the fish in a single layer into a shallow casserole dish.
2. Pour the lemon juice. Season with salt and pepper.
3. Cover with lid or plastic wrap. Cook on Low Fat Meals No. 5- “Lemon Fish Fillets”.
4. When the oven stops and TURN FISH OVER is displayed, turn the fish over and continue
cooking.
5. After cooking, stand covered for 2 minutes.
6. Sprinkle with the parsley and serve with a green salad.
Serves 4
Nutrition per serve
9.5g Fat; 2.5g Saturated fat; 25.5g Protein; 0.9g Carbohydrate; 2.5g Dietary fibre; 820kJ
3. Sesame Prawns
36
green prawns (Approximately 650 g), peeled and deveined, leaving tails intact
1 clove garlic, crushed
1 tablespoon ketjap manis*
2 teaspoons sesame oil
1 tablespoon sesame seeds
100 g snow peas, topped, tailed and cut in half
1 red capsicum, cut into thin strips
1. Combine the prawns, oil, garlic and ketjap manis in a large bowl. Stir well. Cover and
refrigerate for at least 2 hours or overnight.
2.
Add the sesame seeds and capsicum. Cook on Low Fat Meals No. 3- “Sesame Prawns”.
3. When the oven stops and STIR is displayed, stir and continue cooking.
4. When the oven stops and ADD SNOWPEAS is displayed, add the snow peas and
continue cooking.
5. After cooking, stand for 2 minutes.
6. Serve with basmati rice.
* Ketjap Manis is a thick Indonesian soy sauce available from the Asian section at
supermarkets.
Serves 4
Nutrition per serve
1.9g Fat; 0.6g Saturated fat; 26.6g Protein; 2.7g Carbohydrate; 1.0g Dietary Fibre; 579kJ
SCA/SCNZ R380L C/B,P02-22 07.11.22, 1:27 PM17
16
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.
HEALTHY MENU MENU GUIDE
LOW FAT MEALS RECIPES
2. Chinese Beef
650 g blade steak, trimmed of fat and thinly sliced
2 cloves garlic, crushed
2 cm piece ginger, grated
1 teaspoon sesame oil
1/2 cup beef stock
1/2 teaspoon cornflour
2/3 cup oyster sauce
1 large onion, sliced
2 carrots, thinly sliced
125 g baby corn, cut in half
1 red capsicum, cut into strips
170 g snow peas, topped, tailed and sliced in half
1. Combine the beef, garlic, ginger and sesame oil in a 3 litre casserole dish. Cover with lid
or plastic wrap. Cook on Low Fat Meals No. 2- “Chinese Beef”.
2. When the oven stops and STIR BEEF is displayed, stir and continue cooking.
3. When the oven stops and DRAIN JUICES ADD SAUCES ONION AND CARROT is
displayed, drain the juices. Combine the stock, oyster sauce and cornflour in a jug, stir well,
and pour over the beef. Add the onion and carrots and continue cooking.
4. When the oven stops and ADD CAPSICUM AND BABYCORN is displayed, add the baby
corn and capsicum and continue cooking.
5. When the oven stops and ADD SNOWPEAS is displayed, add the snow peas and
continue cooking.
6. After cooking, stand covered for 2 minutes.
7. Serve with rice or hokkien noodles.
Serves 6
Nutrition per serve
4.4g Fat; 1.8g Saturated fat; 19.3g Protein; 21.4g Carbohydrate; 4.4g Dietary fibre; 891kJ
1. Mediterranean Chicken
1 clove garlic, crushed
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
juice of half a lemon
6 olives, finely sliced
5 sundried tomatoes (not in oil), finely chopped
20 g baby spinach leaves
1 Spanish onion, finely sliced
1/4 cup white wine
500 g jar Summer Tomato Basil Pasta Sauce
2 chicken breasts, trimmed of fat and sliced in half lengthwise
4 fresh chives
1. Place each chicken breast between baking paper. Flatten to 1/2 cm thick using a
rolling pin.
2. Combine the garlic, basil, oregano and lemon juice in a small bowl.
3. Smear each chicken breast with the herb mixture. Layer with the baby spinach
leaves.
4. Place olives and sundried tomatoes in the centre of each chicken breast equally. Roll
up the chicken breasts, securing with the fresh chives. Place the chicken rolls in a
shallow casserole dish.
5. Place the onion and wine in a small microwave safe glass bowl. Cook on Low Fat
Meals No. 1- “Mediterranean Chicken”.
6. When the oven stops and ADD ONIONS TO CHICKEN is displayed, add the onion
and sauce to the chicken. Cover with lid or plastic wrap and continue cooking.
7. When the oven stops and REARRANGE is displayed, rearrange and continue
cooking.
8. After cooking, stand covered for 5 minutes.
Serves 4
Nutrition per serve
2.5g Fat; 0.5g Saturated fat; 27.5g Protein; 9.4g Carbohydrate; 4.7g Dietary fibre; 758kJ
SCA/SCNZ R380L C/B,P02-22 07.11.22, 1:27 PM16
15
Qty(250 ml per 1 cup) Power Level
1 cup HIGH
2 cups HIGH
Standing
Time
(minutes)
Procedure
• Place pie upside down on the turntable.
• Cover with paper towel.
• When oven stops and TURN PIES, OVER is displayed,
turn pies over and continue cooking.
• After cooking, stand.
1-3
Menu
Pie
includes: Pies
Pasties
Weight
Range
Initial
Temperature
(approx.)
- 18°C
Frozen
HINT
To Reheat Beverage
Tea, Coffee, Water(+20°C Room Temperature)
*Stir after heating.
( )
1 piece,
approx. 160-200 g
1 – 4 pieces
SENSOR REHEAT MENU GUIDE
No.
6
1 min. 20 sec.
2 min. 40 sec.
Cooking Time
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM15
14
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.
Standing
Time
(minutes)
Procedure
Weight
Range
Initial
Temperature
(approx.)
MEAT POTATO VEGETABLES
175-180g 125g 100g
Beef, Lamb sliced 2 varieties
Chicken, T-Bone eg. sliced Carrot, Zucchini
Broccoli
• Cover with plastic wrap.
• After cooking, stand covered.
+ 3°C
Refrigerated
1 serve
(approx. 400 g)
1 – 4 cups
(1 cup, 250 ml)
+ 3°C
Refrigerated
• Place into a casserole dish, and cover with lid.
• When oven stops and STIR is displayed, stir and continue cooking
• After cooking, stir and stand covered.
1-5
+ 20°C
Room
temperature
• Place in a microwave safe glass bowl.
• Cover with glass lid or plastic wrap.
• After cooking, stir.
HINT For other beverages, see HINT on page E.
1 – 4 cups
(1 cup, 250 ml)
+ 3°C
Refrigerated
+ 20°C
Room temperature
2
+ 3°C
Refrigerated
• Place pizza on paper towel on the turntable.
+ 3°C
Refrigerated
1 – 4 cups
(1 cup, 250 ml)
• Place into a casserole dish, and cover with lid.
• After cooking, stir.
Menu
Dinner Plate
Casserole
Beef Stroganoff
Springtime Lamb
Chicken Casserole
Canned Food
Baked Beans
Spaghetti
Soup
Pumpkin Soup,
Potato & Leek Soup
Canned Soup
Pizza
Rice
includes : White rice
Brown rice
Fried rice
1 – 4 pieces
( )
1 piece,
approx. 90 g
SENSOR REHEAT MENU GUIDE
When you cook the following menus with SENSOR REHEAT, press the SENSOR REHEAT pad until the desired menu appears in the display.
No.
1
2
3
4
5
SCA/SCNZ R380L C/B,P02-22 07.11.28, 2:43 PM14
13
Standing
Time
(minutes)
No. Menu
Procedure
Cake
Packet cake
1 packet
+20°C
Room temperature
Weight
Range
Initial
Temperature
(approx.)
3
• Follow ingredient instructions on packet.
• Pour into microwave ring container. –Approx. 21 cm.
• After cooking stand before turning out.
1
DESSERTS MENU GUIDE
1–5
Stewed Fruit
Fruit (apples, pears etc.)
0.1-1.0 kg
+3°C
Refrigerated
• Wash, peel and core fruit. Remove stone if necessary and slice
thinly.
• Place in a microwave safe glass bowl.
• Cover with a glass lid or plastic wrap.
• After cooking, stand covered and stir.
3
Ingredients; Self-Raising Flour
cocoa powder
caster sugar
milk
dark cooking chocolate, melted
butter, melted
brown sugar
cocoa, extra
boiling water
Serve
Pudding
3–5
3/4 cup
2 tbs
1/3 cup
1/2 cup
100 g
60 g
3/4 cup
2 tbs
1 1/2 cups
4-6 serves
• Combine flour, cocoa, caster sugar in a pudding bowl. Stir in milk,
chocolate and butter. Mix until smooth.
• In a separate bowl, mix brown sugar, extra cocoa powder and
boiling water. Pour over mixture.
• After cooking, stand.
6-8 serves
1 1/4 cups
3 tbs
1/2 cup
3/4 cup
150 g
90 g
1 1/4 cups
3 tbs
2 1/2 cups
1/2 cup
1 tbs
1/4 cup
1/4 cup
50 g
30 g
1/2 cup
1 tbs
1 cup
2-4 serves
Crunch
Ingredients; can pie apples
White Wings butter cake mix
butter, cut into thin slices
brown sugar
coconut
crushed nuts
cinnamon
Serve
4-6 serves 6-8 serves2-4 serves
400 g
1/2 cup
50 g
1 tbs
1 tbs
1 tbs
1/2 ts
600 g
3/4 cup
75 g
2 tbs
2 tbs
2 tbs
1 ts
800 g
1 1/2 cups
150 g
3 tbs
3 tbs
3 tbs
1 ts
• Place pie apple in a shallow dish.
• Sprinkle evenly with dry cake mix.
• Layer sliced butter over cake mix.
• Combine brown sugar, coconut, nuts and cinnamon. Sprinkle
over butter.
• After cooking, stand.
4
Muesli Delight
Serve
2-4 serves
6-8 serves
• In a medium bowl rub the butter into the flour and sugar.
• Add all other ingredients and mix well to combine.
• Spoon into a rectangle shaped microwave safe dish and press
down firmly.
• After cooking, stand before turning out on a wire rack to cool.
3–5
3–5
2 – 8 serves
2 – 8 serves
2 – 8 serves
When you cook the following menus with SENSOR COOK, press the DESSERTS pad until the desired menu
appears in the display.
4-6 serves
1 1/2 cups
1 1/2 cups
90 g
1/4 cup
2 1/2 cups
250 g
3 tbs
1/2 cup
1/2 cup
30 g
1 tbs
3/4 cup
140 g
2 ts
Ingredients; brown sugar
flour
butter
coconut
muesli
peaches
milk
1 cup
1 cup
60 g
2 tbs
1 1/2 cups
250 g
1 tbs
5
2
SCA/SCNZ R380L C/B,P02-22 07.11.22, 1:28 PM13
12
RICE / PASTA / CEREAL MENU GUIDE
Standing
Time
(minutes)
No. Menu
Procedure
• Place into a deep microwave safe glass bowl and add water.
• Cook uncovered.
• Stir after cooking.
Weight
Range
Porridge +20°C
Room temperature
1 - 4 serves
Porridge Water
1serve 1/3 cup 3/4 cup
2serves 2/3 cup 1 1/2 cups
3serves 1 cup 2 1/4 cups
4serves 1 1/3 cups 3 cups
6
Initial
Temperature
(approx.)
SCA/SCNZ R380L C/B,P02-22 07.11.22, 1:28 PM12
11
RICE / PASTA / CEREAL MENU GUIDE
Standing
Time
(minutes)
No. Menu
Procedure
• Wash rice until water runs clear.
• Place into a microwave safe glass bowl and cover with hot tap water or soup
stock.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking stand and stir.
3-5
Weight
Range
1/2 - 4 cups
White Rice
Initial
Temperature
(approx.)
• Place into a microwave safe glass bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
1/2 - 4 cups
3-5
Dry Pasta
Instant Noodles
• Place into a microwave safe glass bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
N.B. For small quantities, the food may not require a stir during cooking.
+60°C
hot tap water
4
1
1 - 2 pkts (1 pkt = approx. 85g)
2
1 1/2 cups
3 cups
1/2 cup
2 cups
Pasta
Hot tap water
(1 cup=250ml)
1 cup
2 1/2 cups
2 cups
4 cups
3
cups
5 cups
4 cups
6 cups
2 pkts
4 cups
1 pkt
2 cups
Noodles
Hot tap water
(1 cup=250ml)
3-5
• Place into a microwave safe glass bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
Pasta
Hot tap water
(1 cup=250ml)
1 cup
2 1/2 cups
1 1/2 cups
3 cups
2 cups
4 cups
1/2 cup
2 cups
3 cups
5 cups
4 cups
6 cups
Fresh Pasta
Tortellini
Ravioli
Fettuccine
1/2 - 4 cups
When you cook the following menus with SENSOR COOK, press the RICE/PASTA pad until the
desired menu appears in the display.
+60°C
hot tap water or
soup stock
+60°C
hot tap water
+60°C
hot tap water
3
• Place into a microwave safe glass bowl and cover with hot tap water.
• Cook uncovered.
• When oven stops and STIR is displayed, stir and continue cooking.
• After cooking, stand and stir.
Frozen Pasta
Tortellini
Ravioli
1/2 - 4 cups
+60°C
hot tap water
Pasta
Hot tap water
(1 cup=250ml)
1 cup
2 1/2 cups
1 1/2 cups
3 cups
2 cups
4 cups
1/2 cup
2 cups
3 cups
5 cups
4 cups
6 cups
5
3-5
1
1 1/2 cups
3 cups
1/2 cup
2 cups
Rice
Hot tap water or soup
stock (1 cup=250ml)
1 cup
2 1/2 cups
2 cups
4 cups
3 cups
4 1/2 cups
4 cups
6 cups
SCA/SCNZ R380L C/B,P02-22 07.11.22, 1:28 PM11
10
VEGETABLES MENU GUIDE
Standing
Time
(minutes)
No. Menu
Procedure
Weight
Range
Initial
Temperature
(approx.)
8-12 serves
2000 g
4
2 cups
2 cups
to taste
Fresh Soup
2-12 serves
+ 20°C
Room temperature
Serves
Ingredients; pumpkin
small onion
chicken stock
cream
nutmeg, salt, pepper
• Combine all ingredients except cream and nutmeg in a
casserole dish and cover with plastic wrap or glass lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
• The oven will stop again and display STIR. Stir soup and
continue cooking covered.
• After cooking, stir and place in a blender or processor and
blend until smooth.
• Transfer to a serving bowl and stir in cream and nutmeg.
Season to taste.
• Combine butter, leeks, potatoes and stock in a casserole
dish. Cover with plastic wrap or a lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
• The oven will stop again and display STIR. Stir soup and
continue cooking covered.
• After cooking, stir and place in a blender or processor and
blend until smooth.
• Transfer to a serving bowl and stir in worcestershire sauce
and cream.
Season to taste.
Serves
Ingredients; butter
leeks (sliced and washed)
potatoes, peeled and cubed
chicken stock
worcestershire sauce
cream
salt and pepper
2-4 serves
50 g
1
2
1 cup
1/2 ts
1/2 cup
to taste
4-6 serves
75 g
2
3
2 cups
1 ts
1 cup
to taste
8-12 serves
125 g
4
5
4 cups
2 ts
2 cups
to taste
6-8 serves
100 g
3
4
3 cups
1 1/2 ts
1 1/2 cups
to taste
Pumpkin Soup
2-4 serves
500 g
1
1/2 cup
1/2 cup
to taste
Potato and Leek Soup
6-8 serves
1500 g
3
1 1/2 cups
1 1/2 cups
to taste
4-6 serves
1000 g
2
1 cup
1 cup
to taste
5
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM10
9
1-8 pieces
1 piece,
approx. 180-200 g
• Wash the vegetables.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
VEGETABLES MENU GUIDE
Standing
Time
(minutes)
No. Menu
Procedure
Fresh Vegetables Hard
Carrots
Potato
Beans
Broccoli
Cauliflower
Pumpkin
0.1-1.0 kg
+ 3°C
Refrigerared
1-5
Weight
Range
Initial
Temperature
(approx.)
When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the
desired menu appears in the display.
• Wash the vegetables.
• Pierce skin of squash with fork.
• Arrange the vegetables in a shallow dish.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
Fresh Vegetables Soft
Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash
0.1-1.0 kg
+ 3°C
Refrigerared
Frozen Vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
Green Peas
Mixed Vegetables
0.1-1.0 kg
–18°C
Frozen
• Before cooking, separate vegetables eg. broccoli as much as
possible.
• Arrange the vegetables in a shallow dish in the following
way : hard vegetables around the outside, soft vegetables in the
centre, medium vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
1-5
}
medium vegetables
soft vegetables
hard vegetables
}
3
2
• Use washed new potatoes.
• Pierce twice with fork on each side.
• Place on outside of turntable.
• When oven stops and TURN POTATO, OVER is displayed, turn
potatoes over and continue cooking.
• After cooking, stand covered with aluminium foil.
N.B. For small quantities, the food may not require a turn over
during cooking.
Jacket Potato
Potato (whole)
+ 20°C
Room temperature
( )
1-5
3-10
1
4
SENSOR COOK MENU GUIDE
The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM9
8
Standing
Time
(minutes)
No. Menu
Procedure
Weight
Range
Initial
Temperature
(approx.)
EXPRESS COOK MENU GUIDE
• Season with season salt or as desired.
• Place breast side down on a roasting rack in a casserole dish.
• Cover loosely with paper towel.
•
When oven stops and TURN CHICKEN, OVER is displayed, turn chicken over and season.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
1.0-2.5 kg
+3°C
Refrigerated
5-15
Roast Chicken Chilled
• Place breast side up on a roasting rack in a casserole dish.
• When oven stops and TURN CHICKEN OVER COVER WITH PAPER TOWEL
is displayed, turn chicken over and cover loosely with paper towel, and season
with season salt or as desired.
• When oven stops again and TURN CHICKEN, OVER is displayed, turn chicken
over and season.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
1.0-2.5 kg
-18°C
Frozen
5-15
Roast Chicken Frozen
6
5
EXPRESS DEFROST MENU GUIDE
When you cook the following menus with EXPRESS MENUS, press the EXPRESS
DEFROST pad until the desired menu appears in the display.
Fish Fillets
Standing
Time
(minutes)
No. Menu
Procedure
• Place fish fillets on a defrost rack.
•
When the oven has stopped, turn over and separate into pieces. Shield edges with foil strips.
• After defrost time, stand covered with aluminium foil.
5
NOTE: When freezing minced meat, shape it into flat even sizes.
For fish fillets, chicken fillets and sausages freeze separately in single flat layers and if necessary separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
0.5 kg
Chicken Fillets
• Place chicken fillets on a defrost rack.
•
When the oven has stopped, turn over and separate into pieces. Shield edges with foil strips.
• After defrost time, stand covered with aluminium foil.
5
0.5 kg
Sausages / Minced Meat
• Place sausages / minced meat on a defrost rack.
• When the oven has stopped, remove defrosted portions of mince, turn over and
separate into pieces. Shield edges with foil strips.
• After defrost time, stand covered with aluminium foil.
5
0.5 kg
2
1
3
Quantity
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM8
7
Standing
Time
(minutes)
No. Menu
Procedure
5-15
+3°C
Refrigerated
0.5-3.0 kg
Weight
Range
Initial
Temperature
(approx.)
1
5-15
+3°C
Refrigerated
0.5-3.0 kg
EXPRESS COOK MENU GUIDE
• Use netted roast beef.
• Shield edges.
• Place fat side down on a roasting rack in a casserole dish.
• When oven stops and TURN BEEF, OVER is displayed, turn beef over and
continue cooking.
• After cooking, stand covered with aluminium foil.
Roast Beef Chilled
* You can select desired cooking result.
MORE - Well done
STD - Medium
5-15
When you cook the following menus with EXPRESS MENUS, press the EXPRESS COOK pad until the
desired menu appears in the display.
-18°C
Frozen
0.5-3.0 kg
• Use netted roast beef.
• Shield edges.
• Place fat side up on a roasting rack in a casserole dish.
• When oven stops and TURN BEEF, OVER is displayed, turn beef over and shield
warm areas. Then continue cooking.
• When oven stops again and TURN BEEF, OVER is displayed, turn beef over and
continue cooking.
• After cooking, stand covered with aluminium foil.
Roast Beef Frozen
* You can select desired cooking result.
MORE - Well done
STD - Medium
Roast Lamb Chilled
* You can select desired cooking result.
MORE - Well done
STD - Medium
• Place fat side down on a roasting rack in a casserole dish and season.
• Cover loosely with paper towel.
• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
0.5-2.5 kg
+3°C
Refrigerated
5-15
3
Roast Lamb Frozen
* You can select desired cooking result.
MORE - Well done
STD - Medium
• Place fat side up on a roasting rack in a casserole dish.
• When oven stops and TURN LAMB OVER COVER WITH PAPER TOWEL is
displayed, turn lamb over and cover loosely with paper towel, and season.
• When oven stops again and TURN LAMB, OVER is displayed, turn lamb over.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
0.5-2.5 kg
-18°C
Frozen
5-15
2
4
NOTE : When purchasing Roast Beef, ensure that it is netted by the butcher.
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM7
6
EXPRESS MEAL RECIPES
Springtime Lamb Casserole
500 g lamb, cubed
1 packet French onion soup mix
1 tablespoon flour
3 green onions, quartered
2 carrots, finely sliced
2 sticks celery, finely sliced
1 can 310 g corn
1 1/2 cups chicken stock
2 teaspoons fresh parsley or 1 teaspoon dried parsley
1 sprig of fresh rosemary or 1 teaspoon dried rosemary
salt and pepper to taste
1. In a freezer bag add flour, French onion soup and lamb, and toss until the lamb is evenly
coated.
2. Add all ingredients including the lamb to a 3 litre casserole dish (Corning ware®) and mix
well.
3. Cover with a lid and place on turntable.
4. Cook on EXPRESS MEAL "CASSEROLE".
5. When oven stops with STIR displayed, stir and continue cooking.
6. After cooking, stir and stand covered for 3 mins.
Beef Casserole
500 g rump or blade steak, cut into strips
2 tablespoons flour
1/2 cup green onions, finely sliced
2 cups mushroom, finely sliced
1/4 cup red wine
1 1/2 cups beef stock
1 tablespoon cream
2 tablespoons tomato paste
1 bay leaf
1 sprig of rosemary
salt and pepper to taste
1. In a freezer bag add flour and beef, and toss until the beef is evenly coated.
2. Add all ingredients including the beef to a 3 litre casserole dish (Corning ware®) and mix
well.
3. Cover with a lid and place on turntable.
4. Cook on EXPRESS MEAL "CASSEROLE".
5. When oven stops with STIR displayed, stir and continue cooking.
6. After cooking, stir and stand covered for 3 mins.
Chicken Casserole
500 g chicken breast, cut into strips
2 tablespoons flour
1/2 cup green onions, finely sliced
1 clove garlic, crushed
1 stick celery, finely sliced
2 cups mushroom, sliced
1/2 cup dry white wine
1 400g can chopped tomatoes
1 teaspoon dried oregano
1 sprig rosemary
salt and pepper to taste
1. In a freezer bag add flour and chicken, and toss until the chicken is evenly coated.
2.
Add all ingredients including the chicken to a 3 litre casserole dish (Corning ware
®
) and mix well.
3. Cover with a lid and place on turntable.
4. Cook on EXPRESS MEAL "CASSEROLE".
5. When oven stops with STIR displayed, stir and continue cooking.
6. After cooking, stir and stand covered for 3 mins.
CASSEROLE
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM6
5
EXPRESS MEAL RECIPES
Chicken Risotto
250 g cooked chicken, chopped
1/2 cup green onions, finely sliced
2 cups assorted finely chopped vegetables
(eg. carrot, zucchini, mushroom, corn)
1 cup arborio rice
1/2 cup dry white wine
2 1/2 cups chicken stock
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins.
Beef and Mushroom
250 g beef fillet, cubed or use veal
1 cup mushrooms, finely sliced
1/2 cup green onions, finely sliced
1 cup arborio rice
1 tablespoon tomato paste
1/2 cup dry white wine
2 1/2 cups of chicken stock
1 bay leaf
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins. Serve with parmesan cheese.
Seafood Risotto
300 g seafood marinara mix (chilled)
1 clove garlic, crushed
1/2 cup green onions, finely sliced
1 cup arborio rice
1/2 cup dry white wine
2 plum tomatoes, chopped
2 tablespoons tomato paste
2 1/2 cups of stock (fish or chicken)
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Place on turntable uncovered.
3. Cook on EXPRESS MEAL "RISOTTO".
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand for 3 mins.
RISOTTO
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM5
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.
EXPRESS MENUS MENU GUIDE
EXPRESS MEAL RECIPES
Spaghetti Marinara
1 400g can chopped tomatoes
2 tablespoons tomato paste
1 clove garlic, crushed
1/2 cup green onions, finely sliced
250 g seafood marinara mix (chilled)
1 teaspoon sugar
500 ml chicken stock
1/2 cup dry white wine
300 g dried spaghetti, snapped in half
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Cover with a lid and place on turntable.
3. Cook on EXPRESS MEAL "PASTA DISH"
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand covered for 3 mins.
Pasta Bolognaise
250 g lean mince meat
1/2 cup green onions, finely sliced
1 cup mushroom, finely sliced
1 clove garlic, crushed
1 400g can chopped tomatoes
1/2 cup tomato paste
500 ml beef stock
1/2 cup dry red wine
1 bay leaf
1 tablespoon dried mixed herbs
300 g dried pasta
salt and pepper to taste
1/2 teaspoon sugar
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Cover with a lid and place on turntable.
3. Cook on EXPRESS MEAL "PASTA DISH"
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand covered for 3 mins.
Pasta Napolitana
1 400g can chopped tomatoes
2 tablespoons tomato paste
1 clove garlic, crushed
1/2 cup green onions, finely sliced
1 teaspoon sugar
500 ml hot water
1 teaspoon gourmet vegetable stock (Vegeta)
300 g dried pasta
salt and pepper to taste
1. Place all ingredients in a 3 litre casserole dish (Corning ware®) and mix well.
2. Cover with a lid and place on turntable.
3. Cook on EXPRESS MEAL "PASTA DISH"
4. When oven stops with STIR displayed, stir and continue cooking.
5. After cooking, stir and stand covered for 3 mins.
PASTA DISH
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM4
3
COOKWARE AND UTENSIL GUIDE
MICROWAVE
SAFE ONLY
GLASSWARE/CERAMIC
(HEAT RESISTANT)
METAL COOKWARE
PLASTIC WRAP/
OVEN BAGS
ALUMINIUM FOIL
STRAW AND WOOD
PAPER
PLASTIC COOKWARE
MICROWAVE SAFE
BROWNING DISH
THERMOMETERS
• MICROWAVE SAFE
• CONVENTIONAL
Utensil Use Advice
GLASSWARE
• Ordinary glass is not suitable for cooking but may be used for short periods for heating foods.
CERAMIC
• Most ovenproof china, and ceramics, are suited.
• Avoid dishes that are decorated with gold or silver leaf.
• Avoid using antique pottery.
• If unsure, check with the manufacturer.
• Metal cookware should be avoided when cooking in the microwave oven.
• Microwave energy is reflected by metal.
• Plastic wrap can be used to cover food.
• Some shrinkage of the wrap may occur, over an extended cooking time.
• When removing wrap, lift it in such a way to avoid steam burns.
• Do not tie oven bags with metal twist ties, substitute with string.
• For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.
• Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.
• Remove food in foil trays, if possible, and place in a microwave safe dish.
• If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.
• Excessive over heating of these materials may cause a fire in the microwave oven.
• Paper towels and waxed paper are suitable to use to prevent splatters.
• These are suitable for use when reheating foods or for short cooking times.
• Ideal for cooking, reheating and defrosting.
• Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.
• Ensure that the preheating time of the dish is not exceeded.
• Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.
YES
NO
YES
FOR
SHIELDING
NO
YES
YES
YES
YES
NO
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM3
2
1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas toward outside of dish.
3. COVERING
Cover foods in the microwave if you would normally cover the food in your
ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casse-
roles, or when Reheating.
Use to cover foods:
5. SHIELDING
Shield using small pieces of aluminium foil to shield thin areas of meat, fish
and poultry or edges of cakes to prevent overcooking.
7. STIRRING
Stir foods from the outside to the center of the dish, once or twice during
cooking if possible.
Eg. Casseroles and Sauces.
9. DENSITY
The depth to which microwaves penetrate food varies depending on the food's
density. Porous foods like minced beef or mashed potatoes microwave faster
than dense ones like steak or whole potatoes.
11. STARTING TEMPERATURE
Frozen or refrigerated foods take longer to heat than food at room tempera-
ture. Cooking times in this book are based on normal storage temperatures.
Since rooms, refrigerators and freezers differ in temperature, check cooking
result at the minimum time.
13.CONDENSATION
Condensation is a normal part of microwave cooking. The humidity and
moisture in food will influence the amount of condensation in the oven.
Generally, covered foods will not cause as much condensation as uncovered
foods. Ensure that the ventilation openings are not blocked.
TOMATO
EGG
LID PAPER TOWELPLASTIC WRAP
FISH
CHICKEN
HELPFUL HINTS
2. TURNING
Foods such as poultry and joints of meat should be turned over after half the
cooking time.
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to
allow steam to escape.
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate
standing time. This allows the food to continue cooking or heating. Refer to
cooking guides for each menu or according to manufacturers instructions.
8. SIZE
Small pieces cook faster than large ones. To speed up cooking, cut pieces
smaller than 5 cm so microwaves can penetrate to the center from all sides.
For even cooking, make all the pieces the same size.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.
Large fatty areas or excess drippings in dish attract energy away from meat,
and slows cooking. Center bones do not affect cooking, but bone on the side
of meat conducts heat to the areas next to it.
12. QUANTITY
Microwave cooking times are directly related to the amount of food in the
oven. Because energy is absorbed by the food itself, one potato or a single
piece of chicken cooks rapidly. When the energy is divided among several
items, cooking takes more time.
14. GENERAL
Your microwave oven is capable of heating food and beverages very quickly
therefore, it is very important that you select the appropriate cooking time and
power level for the type and quantity of food to be heated. If you are unsure
of the cooking time and power level required, begin with low cooking times
and power levels until the food is sufficiently heated evenly throughout.
SCA/SCNZ R380L C/B,P02-22 06.12.1, 10:40 AM2
QUICK REFERENCE GUIDE
QUICK OPERATION GUIDEFEATURE
1
Sensor Reheat
x 3
Menu
eg. Soup
INSTANT COOK
START
SENSOR REHEAT
x 1
Sensor Cook
eg. Cake
Menu Category and Menu
DESSERTS
INSTANT COOK
START
x 2
Quick and Easy
eg. Chicken Caesar Salad
Menu
INSTANT COOK
START
QUICK &
EASY
x 2
Express Menus
(Express Defrost,
Express Meal)
eg. Chicken Fillets
Menu Category and Menu
INSTANT COOK
START
EXPRESS
DEFROST
x 1
Menu Category and Menu
eg. 1.0kg
Weight
Express Menus
(Express Cook)
eg. Roast Beef Chilled
INSTANT COOK
START
EXPRESS
COOK
x 4
Menu
eg. 1.0kg
Weight
Easy Defrost
eg. Poultry
INSTANT COOK
START
EASY
DEFROST
★
Sensor Reheat, Sensor Cook, Quick and Easy, Healthy Menu and Express
Defrost / Express Meal of Express Menus do not need to enter weight.
x 4
eg. Poultry
Menu
eg. 1.0kg
Weight
★
More or Less
EASY
DEFROST
MORE
INSTANT COOK
START
To soften Cream Cheese or Butter for 40 seconds on M•LOW.
Cooking Time
x 4
POWER
LEVEL
Variable Cooking
Control
INSTANT COOK
START
Healthy Menu
INSTANT COOK
START
eg. Lemon Fish Fillets
Menu Category and Menu
LOW FAT
MEALS
x 5
To cook a Casserole for 40 minutes on MEDIUM to start at 4:00 pm
Cooking Time
Start Time
HELP
POWER
LEVEL
x 3
Auto Start
INSTANT COOK
START
INSTANT COOK
START
Within 3 minutes of closing the door.
Just One Touch
Instant Cook
To set for 11:45 am
Clock
x 2
TIMER
CLOCK
TIMER
CLOCK
TIMER
CLOCK
SCA/SCNZ R380L,C/B,P01 06.11.22, 11:31 AM1
TINSEB134 WRRZ-J72
Printed in Thailand
CONTENTS COOKING GUIDE
HELPFUL
HINTS
COOKWARE
AND UTENSIL
GUIDE
EXPRESS MENUS
MENU GUIDE
SENSOR COOK
MENU GUIDE
QUICK AND
EASY RECIPES
RECIPES
RECIPES
MEAT
APPLE AND SAGE PORK
O
APRICOT LAMB
O
CHILLI CON CARNE
N
CORNED MEAT
O
FRUITY BEEF
O
GOLDEN CURRY SAUSAGES
M
HONEY ROAST LAMB
N
INDIAN CURRY LAMB
N
ITALIAN SPAGHETTI SAUCE
N
LASAGNE
M
SHEPHERD'S PIE
M
VEAL AND EGGPLANT
N
POULTRY
CHICKEN PENNE SALAD
P
CHICKEN FILLET BURGERS
P
CHICKEN IN A POT
P
CHICKEN WITH BACON AND
LEEK SEASONING
P
CRUNCHY CAMEMBERT CHICKEN
Q
HONEY CHICKEN LEGS
Q
SEASONED CHICKEN PARCELS
Q
TANDOORI CHICKEN
Q
INDEX
SENSOR REHEAT
MENU GUIDE
SEAFOOD
CHEESY SALMON CANNELLONI
R
CHILLI PRAWNS WITH SNOW PEAS
S
CRAB MORNAY
S
GARLIC MUSSELS
S
SEAFOOD LAKSA
R
SMOKED SALMON TAGLIATELLE
R
VEGETABLES
CAULIFLOWER AU GRATIN
T
EASY HOME-MADE RISOTTO
T
HONEY CARROTS
T
HONEY GINGERED VEGETABLES
U
POTATOES PIZZAIOLA
U
POTATO, AVOCADO AND ONION SALAD
U
PUMPKIN SALAD
U
SCALLOPED POTATOES
T
STUFFED BAKED POTATOES
U
VEGETABLE PLATTER
T
DESSERTS
AUSTRALIAN FRUIT CAKE
V
BREAD AND BUTTER PUDDING
V
CARAMEL RICE PUDDING
V
CHOCOLATE MOUSSE
V
CHOCOLATE CAKE
V
CHARTS
DEFROSTING
W
FRESH VEGETABLE CHART
Y
FROZEN VEGETABLE CHART
Z
GENERAL INFORMATION
\-
_
GLOSSARY OF TERMS
\
GUIDE TO COOKING EGGS
Z
MICROWAVE OVEN ROASTING CHART
X
REHEATING CONVENIENCE
DEFROSTING CONVENIENCE-FOOD CHART
[
RICE AND PASTA COOKING CHART
Z
QUICK
REFERENCE
GUIDE
SHARP CORPORATION OSAKA, JAPAN
®
1
2
3
4-
8
9-
13
HEALTHY MENU
MENU GUIDE
14
-
15
16
-
19
20
EASY DEFROST
MENU GUIDE
21
-
22
23
-
40
SCA/SCNZ R380L,O/M,Cover 07.11.22, 1:22 PM2
