Gebruiksaanwijzing /service van het product R-959(SL)M-AA van de fabrikant Sharp
Ga naar pagina of 103
900W (IEC 60705) OPERA TION MANU AL with COOKBOOK R-959(SL)M-AA MICR O W A VE O VEN with GRILL and CONVECTION R-959(SL)M-AA_01_[FC-38].indd A R-959(SL)M-AA_01_[FC-38].
OPERA TION MANU AL This operation manual contains important information which you should read car efully bef ore using y our micr o wa v e o v en. IMPOR T ANT : There ma y be a serious risk to health if this operation manual is not follo wed or if the o ven is modified so that it operates with the door open.
1 Y OUR O VEN AND A CCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 C ONTROL P ANEL : . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 NO TES: • The wa veguide cov er is fragile . Care should be tak en when cleaning inside the ov en to ensure that it is not damaged. • After cooking fatty foods without a cov er , alwa ys clean the cavity and especially the grill heating element thoroughl y , these must be dry and free from gr ease .
3 DIGIT AL DISPLA Y INDICA T ORS: 1. COOK 2. GRILL 3. CONVECTION 4. MICRO W A VE KEY S: 5. TIME 6. GRILL 7. COMBI. 8. EXPRESS COOK 9. EXPRESS DEFROST 10. AUT O COOK 11. LESS/MORE 12. AUT O MINUTE 13. ST AR T 14. ST OP/CLEAR 15. KITCHEN TIMER 16. WEIGHT 17.
4 IMPOR T ANT SAFETY INSTR UCTIONS IMPOR T ANT SAFETY INSTRUCTIONS: READ CAREFULL Y AND KEEP FOR FUTURE REFERENCE 1. This oven is designed f or counter top or built-in use . Do not place the oven in a cabinet. Place or mount the oven so that the bottom of the o v en is 85 cm or more abo ve the floor .
5 11. If the pow er supply cor d of this appliance is damaged, it must be r eplaced by an authorised SHARP ser vice agent in order to a void a hazar d. 12. W ARNING: Liquids and other foods must not be heated in sealed containers since they ar e liable to explode .
6 Oven Use: • The ov en is for domestic food use only . • Nev er operate when empty , except as directed in the ‘Heating without food’ section on page 14. • Do not lea ve or stor e anything inside the o ven when not in use. • Never attempt to use the ov en with the door open.
7 1 . Remov e all packing materials including the featur e sticker (if a pplicable). The wav eguide cov er prev ents food and grease fr om entering the wa veguide ar ea where it could cause damage. DO NO T REMO VE THE W A VEGUIDE CO VER. 2. The ov en door will become hot during cooking.
8 The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with micr owa ve oven and f ood manufactur ers indicates the ability of the ov en to heat small quantities of food (up to 500g [1lb 2oz]). It does not repr esent the general performance of the ov en.
9 Micro wa ves ar e energy wav es, similar to those used for TV and radio signals. Electrical energy is converted into micro wa ve energy , which is directed into the ov en ca vity via a wa veguide. T o prev ent food and gr ease entering the wa ve guide it is pr otected by the wav eguide cov er .
10 Y our oven-has an energy sa ve mode. 1. Plug in the o ven. Nothing will appear on the displa y at this time. 2. Open the door . The ov en lamp will light while the door is open. The display will flash the message shown. 3. Close the door . The displa y will show “ .
11 • Y our oven has 6 po wer le vels, as shown opposite. • T o change the pow er lev el for cooking, enter the cooking time and then press the MICR O . PO WER key. P o wer le vel: The micro wa ve pow er level is varied by the micro wa ve energy switching on and off.
12 MANU AL COOKING • Enter the cooking time. • Select the cooking mode; MICR O W A VE, GRILL, CONVECTION, DUAL GRILL and DUAL CONVECTION can be selected. • Stir or turn the food, where possible, 2 - 3 times during cooking, if requir ed. • After cooking, cover the f ood and lea ve to stand, if requir ed.
13 NO TES FOR MANU AL COOKING AND DEFROSTING: • When the oven starts, the oven lamp will light and the turntable will rotate clockwise or anti-clockwise.
14 HEA TING WITHOUT FOOD x2 x1 x1 Y ou ma y detect smok e or a burning smell when using the grill and conv ection for the first time. This is normal and not a sign that the ov en is out of order . T o a void this problem, when first using the oven, heat the ov en without food for 20 minutes on grill and then at conv ection 250ºC.
15 GRILL COOKING x2 x1 x1 The grill at the top of the ov en ca vity has one pow er setting only . The grill is assisted by the turntable which rotates sim ultaneously to ensur e ev en bro wning. Use the racks for grilling small items of food such as bacon, gammon and teacakes, turn over halfwa y through grilling.
16 PREHEA TING THE O VEN Example: T o preheat the o ven to 180ºC. 1. Enter the temperature b y pressing the CONV . (ºC) k ey 6 times. 2. Press the ST AR T k ey once to start preheating. 3. When the ov en reaches 180ºC, the audible signal will sound and the ov en will displa y 180ºC.
17 Conv ection cooking is ideal for cooking cak es, buns, biscuits, scones and for pro ving bread at 40˚C. T o achieve the best r esults when cooking by CONVECTION: • Use the lower shelf for one la yer cooking unless food manufactur er’ s instructions differ .
18 Dual Cook combines micro wa ve pow er with convection or the grill. The combination of micro wa ve pow er with convection or the grill r educes cooking time and pro vides a crisp, brown finish. There ar e two Dual Cook modes: 1. Dual Conv ection - Conv ection with micro wa ve.
19 DU AL COOKING NO TES: • For DUAL GRILL it is not necessary to preheat the grill. • Use the high rack and low rack for Dual Cooking (ref er to the cooking charts on pages 39 - 98 in the cookbook section.) • The square tra ys are not suitable f or Dual Cooking.
20 EXPRESS COOK enables you to cook 3 popular menus fr om frozen or chilled. Please refer to the chart on page 21 EXPRESS DEFR OST enables you to defrost 3 popular men us. Please ref er to the chart on page 22. Follow the examples belo w for details on how to operate these functions.
21 EXPRESS COOK / EXPRESS DEFROST NO TES FOR EXPRESS COOK / EXPRESS DEFROST : • Press the MORE or LESS ke ys before pressing the ST AR T ke y as instructed in the chart above. • When action is requir ed (example, to turn food over), the oven stops, the audible signals sound and instructions will appear on the displa y .
EXPRESS DEFROST CHAR T MENU WEIGHT RANGE COOKING PROCEDURE Chick en Portions 0.3kg - 1.2kg Appro x. weight of turntable. each portion: leg portions = 300g breast with wing portions = 400g • Place por tions, best side-up, in a flan dish on the turntable.
23 AUT OCOOK enables you to cook the foods listed on the control panel. For cooking instructions please r efer to the charts on pages 24 - 25. Press the A UT OCOOK ke y until the number corr esponding to the food listed on the contr ol panel, appears in the displa y .
24 A UT OCOOK AUT OCOOK CHAR T MENU WEIGHT RANGE COOKING PR OCEDURE AUT OCOOK 1 Chilled Ready Meals Stirrable: e.g. Spaghetti bolognese, Beef stew Non-stirrable: e.g. Lasagne , Cottage pie 0.30kg - 0.80kg • See and follow the IMPOR T ANT NO TE FOR READ Y MEALS on page 25.
25 A UT OCOOK AUT OCOOK CHAR T MENU WEIGHT RANGE COOKING INSTR UCTIONS AUT OCOOK 7 Rice/Pasta 0.1kg - 0.3kg • Place rice/pasta in an a ppropriate sized bo wl. • Add 300ml (1/2 pint) of boiling water per 100g rice/pasta. • Do not co ver . • Place in the centr e of the turntable.
26 1. SEQUENCE COOKING This function allows y ou to cook using up to 4 differ ent stages which can include Micro wav e , Grill, Conv ection or Dual Cooking. Once programmed ther e is no need to interfere with the cooking operation as the ov en will automatically mov e onto the next stage.
27 T O USE WITH AUT OMA TIC PROGRAMMES: EXPRESS COOK / EXPRESS DEFR OST / AUT OCOOK Press the LESS ( ▼ ) / MORE ( ▲ ) key bef ore pressing the ST AR T key. Example: If you pr efer Bak ed Potatoes which are cook ed, but still firm, use the LESS ( ▼ ) key.
28 T O USE WITH MANUAL COOKING: Example: T o cook for 10 minutes on 50% micr owav e power and then decrease the cooking time b y 2 minutes. NO TES: • The cooking/defrosting time will incr ease/ decrease in m ultiples of 1 minute. • The overall time can be extended to a maxim um of 99 minutes.
29 4. KITCHEN TIMER Use the KITCHEN TIMER as a minute timer or to monitor the standing time for cook ed/defrosted food. NO TES: • Y ou can enter any time up to 99 minutes, 90 seconds. • T o cancel the KITCHEN TIMER simply press the ST OP/CLEAR ke y and the displa y will return to “.
30 W ARNING: Follow instructions in the SHARP operation man ual at all times. If you exceed r ecommended cooking times and use pow er lev els that are too high, food may ov erheat, burn and in extreme cir cumstances, catch fire and damage the ov en. COOKING AD VICE NO TES: • Alwa ys attend the ov en when in use.
31 MICRO W A VE COOKING AD VICE Face & Hands: Always use o ven glo ves to remo ve food or cookwar e fr om the o ven. Stand back when opening the o ven door to allo w heat or steam to disperse . When remo ving cov ers (such as cling film), opening roasting bags or popcorn packaging, direct steam a way fr om face and hands.
32 SUIT ABLE COOKW ARE T o cook/defrost f ood in a micro wav e oven, the micro wa ve energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware. Round/oval dishes are pr eferable to square/oblong ones, as the food in the corners tends to ov ercook.
33 Defrosting f ood using your micr owav e ov en is the quick est method of all. It is a simple proccess but the f ollowing instructions are essential to ensur e the food is thor oughly defrosted. DEFROSTING AD VICE Rearrange F oods that are placed to wards the outside of the dish will defr ost quick er than foods in the centr e.
34 For the r eheating of foods, follow the advice and guidelines belo w to ensure food is thor oughly reheated befor e ser ving. Plated meals Remo ve an y poultr y or meat por tions, reheat these separately , see below . Place smaller items of food to the centr e of the plate, larger and thick er foods to the edge.
35 O VEN INTERIOR • It is impor tant to clean the interior of your micro wa ve ov en after each use . • T o clean the oven interior , use a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth. • Heat up your ov en regularly by using the conv ection and grill, refer to “Heating without food” on page 14.
36 TROUBLESHOO TING If you think the o ven is not w orking properl y there are some simple checks y ou can carry out yourself befor e calling an engineer . This will help pre vent unnecessar y service calls if the fault is something simple. Follow this simple check belo w: Place half a cup of water on the turntable and close the door .
37 TROUBLESHOO TING CHAR T QUER Y ANSWER Draught circulates ar ound the door . When the ov en is working, air circulates within the ca vity . The door does not form an airtight seal so air ma y escape fr om the door . Condensation forms in the ov en, and may drip from the door .
38 The wires in the mains cable ar e colour coded as shown: Green and y ellow stripes = EAR TH Blue = NEUTRAL Bro wn = LIVE As the colours in the mains lead of your o ven ma y not corr espond with the.
39 COOKBOOK CONTENTS I NTRODUCTION & C ON VERSION C HARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 D EFROSTING C HART Meat, Poultry , Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . .
40 FOOD DEFROST TIME PO WER LEVEL ▼ METHOD ● ST ANDING TIME Meat Joints (Beef,Lamb,P ork) 19 - 20 Minutes per 450g 10% Place in a flan dish. T urn over 4 - 5 times during defrosting. Shield. 60 - 90 Minutes Minced Meat 6 - 7 Minutes per 450g 30% Place on a plate.
41 FOOD COOKING TIME PO WER LEVEL METHOD ST ANDING TIME Aubergines & Broccoli (fr esh) 4 - 5 Minutes per 225g 100% Slice. Add 30ml (2 tbsp) water . Cover dish. Stir halfwa y through cooking. 2 Minutes Green Beans and Sprouts (fr esh) 5 - 6 Minutes per 225g 100% Add 30ml (2 tbsp) water .
42 FOOD ❇ COOKING TIME PO WER LEVEL METHOD ● ST ANDING TIME Scrambled Eggs 15g butter 2 eggs (medium) 30ml (2 tbsp) milk salt & pepper 100% 1 Melt the butter in a bowl on 100% for 30 seconds. 2 Add the eggs, milk and seasoning and mix well. 3 Cook on 100% for 1½ - 2 minutes, stirring ev er y 30 seconds.
43 FOOD COOKING TIME PO WER LEVEL METHOD ST ANDING TIME BEANS & PULSES Black-ey ed Beans/ Butter Beans 30 Minutes per 225g 50% Pre-soak all beans and pulses ov ernight, except lentils. Add 750ml (1½ pints) boiling water to beans. Do not cover . Stir 3 times during cooking.
44 FOOD COOKING TIME METHOD COOKING MODE Meat Pie (uncooked, frozen) 25 Minutes for a 450g pie 30 Minutes for a 550g pie 35 Minutes for a 650g pie Preheat ov en to 200°C . Remove from f oil container . Glaze and place in a flan dish on the low rack. Stand for 3 - 4 minutes after cooking.
45 FOOD COOKING TIME METHOD COOKING MODE Oven Chips (thin & standard) (froz en) 12 - 13 Minutes for 200g 14 - 15 Minutes for 300g Place in a flan dish on the high rack.
46 FOOD COOKING TIME METHOD COOKING MODE Crisp y Crumb Foods (chilled) 8 - 9 Minutes for 100g 10 - 11 Minutes for 200g 12 - 13 Minutes for 300g 14 - 15 Minutes for 400g Place in a flan dish on the high rack. T urn over after 6 minutes. Place in a flan dish on the high rack.
47 FOOD COOKING TIME METHOD COOKING MODE Canned foods (soups, beans, veg etables, etc.) 5 - 6 Minutes for 425g Remove fr om the can. Place in a dish, cover . Stir halfwa y through cooking. Stand for 2 minutes after cooking. MICR OW A VE 100% Christmas pudding 30 - 40 seconds for a 125g slice Place in a flan dish.
48 T otal Cooking Time: 60-67 minutes Utensils: Bowl with lid (3l capacity) Square tra y greasepr oof paper Ingredients - for the dough 375g Flour 30g Y east 1 Egg 125ml Milk 1 / 2 tsp Salt 75g Butter.
49 RECIPES WHEN USING SQU ARE TRA Y S T otal Cooking Time: 39-42 minutes Utensils: Square tra y greasepr oof paper Ingredients - for the dough 230g Flour 20g Y east 1 tsp Sugar Salt 4 tsps Oil 135ml Luke warm water Ingredients - for the topping 250g Tinned tomatoes, mashed Basil, Oregano , Th yme, Salt, Pepper 250g T opping as desired e.
50 T otal Cooking time: 44-49 minutes Utensils: Bowl with lid (3l capacity) Rectangular gratin dish (35x29 cm) Square tra y Ingredients 600g Tinned tomatoes 100g Onion, finely chopped 100g Ham, finely.
51 T otal Cooking time: 18-20 minutes Utensils: Square tra y Ingredients 9 Slices of bread for toasting butter 9 Slices of cooked ham 9 Half pears (tinned) 9 tsp Cranberry jam 200g Roquefort cheese R OQUEFOR T T OAST 1. Preheat the ov en to 220°C . 2.
52 RECIPES Serves 4 45ml (3 tbsp) olive oil 75g onion, chopped 1 clove garlic, crushed (see tip, page 67) 1 medium carr ot, chopped 1 stick celery , chopped 100g dried red lentils 2.
53 RECIPES Serves 2 or 4 50g margarine 50g fresh br own breadcrumbs 50g cooked ham, finely chopped 90ml (6 tbsp) double cream salt and pepper to taste 5ml (1 tsp) fresh parsle y , chopped 2 large ripe.
54 RECIPES Serves 4 2 medium aubergines salt 25g margarine 125g onion, chopped 15ml (1 tbsp) tomato purée 2.5ml ( 1 / 2 tsp) dried oregano (see tip , page 63) 200g canned tuna, drained 50g fresh br eadcrumbs 50g cheddar cheese, grated T UNA STUFFED AUBERGINES 1 Cut the aubergines in half lengthwa ys and score the flesh with a knife.
55 RECIPES Serves 4 225g bulgar wheat or cous cous 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 225g onion, chopped 50g celery , chopped 225g courgette, chopped 300ml ( 1 / 2 pint) hot fish st.
56 RECIPES Serves 4 5ml (1 tsp) green pepper corns, crushed 15ml (1 tbsp) fresh tarrag on 2.5ml ( 1 / 2 tsp) salt 4 fresh tuna steaks (appr ox. 250g each) juice & grated rind of 2 medium oranges (see tip, page 88) olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water Serve with new potatoes and fresh vegetables.
57 RECIPES Serves 4 4 swor dfish steaks (approx. 150g each) 30ml (2 tbsp) orange juice (see tip, page 88) 15ml (1 tbsp) lime juice (see tip, page 88) 15ml (1 tbsp) lemon juice (see tip, page 88) grate.
58 RECIPES Serves 4 60ml (4 tbsp) plain flour salt and pepper 5ml (1 tsp) mixed herbs 500g braising steak, sliced thinly 75g streaky bacon rashers, chopped 25g margarine 225g carr ot, sliced 225g cour.
59 RECIPES Serves 4 75g soy sauce 150g red wine 1 clove garlic, crushed (see tip, page 67) 675g lean steak, cut into 1” cubes 2 large green peppers, seeded and cut into chunks 4 medium tomatoes, cut into quar ters 16 fresh pineapple chunks S TEAK KEBABS 1 In a medium bowl, mix the soy sauce, wine and garlic .
60 RECIPES Serves 6 225g self raising flour pinch of salt 100g shredded suet 150ml (1/4 pint) water 15ml (1 tbsp) olive oil 75g onion, chopped 150g back bacon, diced 225g leek, thinly sliced 150g stil.
61 RECIPES Serves 4 - 6 45ml (3 tbsp) sesame oil 15ml (1 tbsp) garlic puree 900g beef joint, thinly sliced 150ml ( 1 / 4 pint) oyster sauce 150ml ( 1 / 4 pint) hot beef stock 175g red onion, sliced 20.
62 RECIPES Serves 4 - 6 225g onion, sliced 100g balti curry paste 30ml (2 tbsp) plain flour 300ml ( 1 / 2 pint) hot lamb stock 900g lamb, cubed 300g courgette, cut into cubes 300g canned chickpeas, drained L AMB BAL TI 1 Place the onions and paste into a 3.
63 RECIPES Serves 4 MARINADE: 15ml (1 tbsp) groundn ut oil 15ml (1 tbsp) lemon juice (see tip, page 88) 60ml (4 tbsp) sata y sauce 1 clove garlic, crushed (see tip, page 67) tabasco sauce to taste 450g chicken fillets, cubed 4 wooden sk ewers C HICKEN SA T A Y 1 Place all the marinade ingredients in a large bowl, mix well.
64 RECIPES Serves 4 90ml (6 tbsp) wholegrain mustard 45ml (3 tbsp) dijon mustard 45ml (3 tbsp) clear honey (see tip , page 94) 12 chicken drumsticks (a ppro x. 125g each) S TICKY MUST ARD DRUMSTICKS 1 In a medium bowl, combine the mustards and honey .
65 RECIPES Serves 4 225g mushr oom, sliced 125g onion, chopped 1 clove garlic, crushed (see tip, page 67) 60ml (4 tbsp) tomato purée 300ml ( 1 / 2 pint) red wine 5ml (1 tsp) dried oregano (see tip , .
66 RECIPES Serves 6 900g chicken, cut into large pieces 175g natural yoghurt 2 cloves garlic, crushed (see tip, page 67) 50g creamed coconut 10ml (2 tsp) turmeric 25g margarine 125g onion, sliced 5cm .
67 RECIPES Serves 4 - 6 100g parmesan cheese, grated 1 egg (medium), beaten 6 chicken br east fillets (approx. 200g each) 25g plain flour 400g canned chopped tomatoes 1 clove garlic, crushed (see tip .
68 RECIPES Serves 4 500g tofu, drained 100g mozzarella, thinly sliced 75g danish blue, thinly sliced 1 quantity Spicy T omato Sauce (see page 97) S TUFFED T OFU WITH SPICY T OMA T O SAUCE 1 Cut tofu in half to make 4 pieces. 2 Slice each piece horizontally along one side to make a pock et.
69 RECIPES Serves 4 - 6 175g carr ot, sliced 225g leek, sliced 100g celery , sliced 75g onion, chopped 3 cloves garlic, crushed (see tip, page 67) 225g dried red lentils 200g canned chickpeas, drained.
70 RECIPES Serves 4 - 6 15ml (1 tbsp) vegetable oil 10ml (2 tsp) mustard seeds 10ml (2 tsp) sesame seeds 200g white basmati rice 5ml (1 tsp) chilli powder 5ml (1 tsp) turmeric 5ml (1 tsp) ground coria.
71 RECIPES Serves 4 - 6 30ml (2 tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 75g tomato purée 225g carr ot, chopped 1 red and 1 gr een pepper , seeded and sliced 150g baby sw eetcorn, chopped 4 sticks celery , sliced 225g courgette, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder 2.
72 RECIPES Serves 4 - 6 30ml (2 tbsp) olive oil 450g aubergine, cut in 2.5cm (1") cubes 225g leek, sliced 2 cloves garlic, crushed (see tip, page 67) 100g celery , sliced 3x 400g cans, chopped to.
73 RECIPES Serves 4 2 x 150g ready made pizza bases (appr ox 9”) T OPPING: 60ml (4 tbsp) tomato relish 8 cherry tomatoes, sliced 175g mozzarella cheese, grated 2 salami snack sausages, sliced 1 / 2 green pepper , thinly sliced Ideal for childrens' par ties.
74 RECIPES Serves 4 - 6 300g shortcrust pastr y 45ml (3 tbsp) barbecue sauce 100g mushr oom, sliced 125g onion, finely chopped 300g cooked chick en, chopped 4 eggs (medium) 300ml ( 1 / 2 pint) milk sa.
75 RECIPES Serves 4 - 6 15ml (1 tbsp) olive oil 6 spring onions, sliced 1 small red pepper , seeded and sliced 1 small green pepper , seeded and sliced 175g potato, cooked and sliced 5 eggs (medium), .
76 RECIPES Serves 4 1 x 150g ready made pizza base (appr ox. 9”) 50g barbecue sauce 100g mozzarella cheese, grated 100g cooked chick en, chopped 100g pineapple chunks 50g green pepper , sliced 50g red onion, sliced H A W AIIAN BARBECUE PIZZA 1 Preheat the ov en to CONVECTION 250ºC.
77 RECIPES Serves 4 225g dried pasta, e .g. farfalle (pasta bows) 600ml (1 pint) boiling water 50g pine nuts 1 quantity of blue cheese sauce (see page 97) 15ml (1 tbsp) fresh parsle y , chopped to garnish B LUE CHEESE P AST A 1 Place pasta in a large bowl, add boiling water , cook on 70% for 12 - 14 minutes until tender , drain.
78 RECIPES Serves 4 225g aubergine, cubed 225g canned tuna, drained 15ml (1 tbsp) olive oil 5ml (1 tsp) basil 225g fresh spinach fusilli (pasta twists) 600ml (1 pint) boiling water 300ml ( 1 / 2 pint) cheese sauce (see page 96) 100g cheddar cheese, grated T UNA P AST A BAKE 1 Place aubergine cubes, tuna, oil and herbs in a bowl, mix well.
79 RECIPES Serves 4 30ml (2 tbsp) olive oil 125g onion, finely chopped 1 stick celery , finely sliced 1 green pepper , seeded and sliced 1 red pepper , seeded and sliced 225g beef fillet, thinly sliced into 5cm (2") strips 2.
80 RECIPES Serves 4 - 6 900g red skinned potato , unpeeled & washed 150g red onion, coarsely chopped 50g vegetable oil 30ml (2 tbsp) fresh r osemar y , chopped 4 cloves garlic, finely chopped (see.
81 RECIPES Serves 4 - 6 450g potato, grated 125g cheddar cheese, grated 75g fresh wholemeal br eadcrumbs 150g courgette, sliced 100g carr ot, grated 100g celery , sliced 2 eggs (medium), beaten 150ml .
82 RECIPES Serves 6 - 8 45ml (3 tbsp) vegetable oil 450g carr ot, sliced 450g swede, diced 350g celery , sliced 225g onion, sliced 100g parsnip, sliced 100g leek, sliced 150g pearl barley 100g buttern.
83 RECIPES Serves 6 - 8 BASE: 50g margarine 15ml (1 tbsp) golden syrup 225g ginger or digestive biscuits, crushed FILLING: 50g margarine 50g caster sugar 45ml (3 tbsp) clear honey (see tip , page 94) .
84 RECIPES Serves 4 1500ml (2 1 / 2 pints) milk 200g pudding rice 75g caster sugar 50g margarine 5ml (1 tsp) ground n utmeg (optional) R ICE PUDDING 1 Place the milk in a 2.5 litre (a ppro x. 4 pint) casserole dish. Heat on 100% for 8 minutes. Stir in the rice , sugar and margarine, heat on 100% for 5 minutes.
85 RECIPES Serves 6 - 8 50g margarine 150g bro wn sugar 15ml (1 tbsp) instant coffee powder 3 eggs (medium) 300g milk chocolate, brok en in pieces 25g plain flour 100g chopped pecan nuts 225g shortcrust pastr y 7.
86 RECIPES Serves 6 125g dried fig, roughly chopped 125g dried apricot, roughl y chopped 100g raisin 100g currant 60ml (4 tbsp) brandy 75g self raising flour 2.
87 RECIPES Serves 6 - 8 500g shortcrust pastr y FILLING: 100g caster sugar 50g plain flour 5ml (1 tsp) ground cinnamon 900g canned pear , sliced 15ml (1 tbsp) margarine T OPPING: 100g margarine 150g b.
88 RECIPES Serves 12 BASE: 175g margarine 175g caster sugar 5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour 50g cocoa powder 2.5ml ( 1 / 4 tsp) baking powder 50g walnut, chopped 10.
89 RECIPES Serves 8 - 12 (1.1kg) 150ml ( 1 / 4 pint) sunflower oil 225g soft bro wn sugar 3 eggs (medium), beaten 225g self raising flour 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 300g car.
90 RECIPES Makes 16 squar es 150g smooth peanut butter 100g margarine 250g clear honey (see tip , page 94) 2 eggs (medium) 100g dried fig, chopped 75g digestive biscuit, broken into pieces 50g wholemeal self raising flour P EANUT BUTTER SQU ARES 1 In a medium sized bowl combine all the ingr edients in the order giv en.
91 RECIPES Serves 8 (800g) 100g margarine 100g caster sugar 3 eggs (medium), beaten 100g plain flour 75g ground almond 175g mixed dried fruit DECORA TE: 50g marzipan (see tip below) 25g glacé cherry , halved 25g walnut halves L A TTICE CAKE 1 Cream the margarine and sugar until light and fluffy , beat in the eggs.
92 RECIPES Makes 9 squar es 125g margarine 50g set honey 50g soft bro wn sugar 1 egg (medium) grated rind and juice of 1 lemon (see tip, page 88) 175g self raising flour 30ml (2 tbsp) milk T OPPING: 1.
93 RECIPES Serves 8 100g margarine 200g plain chocolate, brok en into pieces 30ml (2 tbsp) golden syrup 300g digestive biscuit, crushed 75g mixed glace fruit, chopped B ELGIAN BISCUIT CAKE 1 Place the margarine , chocolate and syrup in a medium bowl and heat on 50% for 2 - 3 minutes, stirring every minute, until just melted.
94 RECIPES Serves 8 - 12 (1.3kg) 340g margarine 340g caster sugar 7.5ml (1 1 / 2 tsp) vanilla essence 6 eggs (medium), beaten 150g plain flour 75g cocoa powder 2.5ml ( 1 / 2 tsp) baking powder 100g walnut, roughl y chopped C HOCOLA TE BRO WNIES 1 Combine the margarine, sugar , vanilla essence and eggs together until smooth.
95 RECIPES Serves 4 275g potato, cooked and mashed 275g self raising flour 100g mature cheddar cheese, grated 5ml (1 tsp) salt 5ml (1 tsp) mixed dried herbs (see tip , page 63) 2 cloves garlic, crushe.
96 RECIPES Makes 300ml ( 1 / 2 pint) 25g margarine 25g plain flour 300ml ( 1 / 2 pint) milk salt and pepper to taste W HITE SAUCE 1 Place the margarine in a bowl, heat on 100% for 40 seconds until melted. 2 Stir in the flour , mix well for appr ox. 30 seconds and gradually whisk in the milk.
97 RECIPES Makes 600ml (1 pint) 125g onion, finely chopped 1 green pepper , finely chopped 2 cloves garlic, crushed (see tip, page 67) 30g margarine 30g plain flour 30ml (2 tbsp) white wine vinegar 30.
98 RECIPES Makes 150ml ( 1 / 4 pint) 50g plain or milk chocolate 30ml (2 tbsp) water 90ml (6 tbsp) evaporated milk 5ml (1 tsp) cornflour 5ml (1 tsp) caster sugar 5ml (1 tsp) vanilla essence C HOCOLA TE SAUCE 1 Heat chocolate and water on 100% for 1 minute, stir after 30 seconds.
99 Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that for a period of 12 months from the date of pur chase the enclosed product will be fr ee from defects in materials and w orkmanship. Sharp agrees to pro vide for the repair or , at its option, the replacement of a def ective pr oduct.
100 A C Line V oltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Single phase 230-240V , 50Hz Po wer Consumption: Micro wa ve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.55kW Grill .
PRINTED IN THAILAND TCADCB128WRRZ-K32 R-959(SL)M-AA_03_[spec].indd 101 R-959(SL)M-AA_03_[spec].indd 101 5/31/13 9:19:25 AM 5/31/13 9:19:25 AM.
Een belangrijk punt na aankoop van elk apparaat Sharp R-959(SL)M-AA (of zelfs voordat je het koopt) is om de handleiding te lezen. Dit moeten wij doen vanwege een paar simpele redenen:
Als u nog geen Sharp R-959(SL)M-AA heb gekocht dan nu is een goed moment om kennis te maken met de basisgegevens van het product. Eerst kijk dan naar de eerste pagina\'s van de handleiding, die je hierboven vindt. Je moet daar de belangrijkste technische gegevens Sharp R-959(SL)M-AA vinden. Op dit manier kan je controleren of het apparaat aan jouw behoeften voldoet. Op de volgende pagina's van de handleiding Sharp R-959(SL)M-AA leer je over alle kenmerken van het product en krijg je informatie over de werking. De informatie die je over Sharp R-959(SL)M-AA krijgt, zal je zeker helpen om een besluit over de aankoop te nemen.
In een situatie waarin je al een beziter van Sharp R-959(SL)M-AA bent, maar toch heb je de instructies niet gelezen, moet je het doen voor de hierboven beschreven redenen. Je zult dan weten of je goed de alle beschikbare functies heb gebruikt, en of je fouten heb gemaakt die het leven van de Sharp R-959(SL)M-AA kunnen verkorten.
Maar de belangrijkste taak van de handleiding is om de gebruiker bij het oplossen van problemen te helpen met Sharp R-959(SL)M-AA . Bijna altijd, zal je daar het vinden Troubleshooting met de meest voorkomende storingen en defecten #MANUAl# samen met de instructies over hun opplosinge. Zelfs als je zelf niet kan om het probleem op te lossen, zal de instructie je de weg wijzen naar verdere andere procedure, bijv. door contact met de klantenservice of het dichtstbijzijnde servicecentrum.
