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ACCESSORIES There are many microwave or heat-resistant accessories available for purchase. Evaluate careful-
ly before you purchase so that they meet your needs. A microwave-safe thermometer will assist you in determining 
correct doneness and assure you that foods have been cooked to safe temperatures when using microwave-only 
cooking. Sharp is not responsible for any damage to the oven when accessories are used.
For automatic cooking, use the recommended container in each cooking guide and recipes of the cookbook sec-
tion.

There are certain techniques for cooking with steam. It is essential that these techniques are followed to ensure good 
results. Many of them are similar to those used in conventional cooking so you may be used to doing them already. 
Please follow the advise given below for all cooking options which use STEAM MENUS, STEAM HIGH and STEAM 
LOW.

NOTE:
• Always attend the oven when in use.
• Ensure that the utensils are suitable for STEAM cooking mode. (See About Utensils and Cov-

• Ventilate the room to allow the steam to dissipate.
• After cooking and the oven has cooled, remove and empty the water tank, wipe oven cav-

Ensure food is arranged evenly. Food which has little or no space between 
will take longer to cook, please ensure food is positioned with enough space 
between items to allow the steam to circulate around it. For the container, a 
shallow dish is suitable. It is not recommended to use dense dishes, because 
of the thickness of such dishes, recommended cooking times will have to be 
extended. 

Covering is not necessary in most cases. If a cover is required, aluminium foil 
is recommended to keep food becoming wet from the condensed water in the 
oven cavity. Covered food will take longer to cook. 

For accurate cooking times, keep the door closed.

Sometimes soup or casserole reheated in a casserole without covering looks 
watery after cooking. Appearance will be better by stirring well.

Standing time is recommended after cooking so it enables the heat to disperse 
equally throughout the food. Do not allow to stand for a long time; food may 
be overcooked or wet by the residual steam.

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Food density will affect the amount of cooking time needed. Cut the food into 
thinner parts if possible, and arrange in single layer.

The cooking time must be increased as the amount of food cooked in the 
oven increases.

Small foods and small pieces cook faster than large ones, as heat can 
penetrate from all sides to the centre. For even cooking make all the pieces 
the same size.

Foods which are irregular in shape, such as chicken breasts or drumsticks, 
may take longer to cook in the thicker parts. Check these parts are cooked 
thoroughly before serving.

The initial temperature of food affects the amount of cooking time needed.
Chilled foods will take longer to cook than foods at room temperature. The
temperature of the container is not the actual temperature of the food or drink.

Seasoning or fl avouring are best added after cooking. If added as marinades 
or rubs, their taste may become light when cooking with steam. Add 
seasoning or fl avouring again after cooking if necessary.

NOTE:
• Ensure the food is thoroughly cooked / reheated before serving.
• Cooking time will be affected by the shape, depth, quantity and temperature of food together with the size, 

shape and material of the container.

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* Puncture egg yolks and whites and oys-

ters before cooking to prevent "explo-
sion". 

* 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 pop-

ping to slow to 1-2 seconds. 

* Transfer baby food to a small dish and 

heat carefully, stirring often. Check for 
suitable temperature to prevent burns. 

* Remove the screw cap and nipple be-

fore warming baby bottles. After warm-
ing shake thoroughly. Check for suitable 
temperature. 

* Food with fi lling should be cut after heat-

ing, to release steam and avoid burns. 

* Use a deep bowl when cooking liquids 

or cereals to prevent boiling over.

* Small portions will be done faster than 

larger ones. A basic rule is: DOUBLE 
THE AMOUNT = ALMOST DOUBLE THE 
TIME, HALF THE AMOUNT = HALF THE 
TIME

* For boiling or cooking liquids see 

IMPORTANT SAFETY INSTRUCTIONS 
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 con-
tents.) 

* Use a microwave proof roasting rack or 

plate to collect drained juices.

* Check the utensils are suitable for 

MICROWAVE cooking before you use 
them.

* Use to shield food to prevent over cook-

ing.

* Watch for sparking. Reduce foil or keep 

clear of cavity walls.

* 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 

microwave safe 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 

airtight containers.

* Deep fat fry.
* Heat or dry wood, herbs, wet papers, 

clothes or fl owers.

* Heat for longer than recommended time. 

* Heat or cook food in cans. 

* Overcook as they may catch fi re. 

* Place meat directly on the ceramic oven 

fl oor for cooking.

* Use metal utensils for MICROWAVE 

cooking. Metal refl ects microwave 
energy and may cause an electrical 
discharge known as arcing.

* Use too much.
* Shield food close to cavity walls.
  Sparking can damage the oven.

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

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NOTE:
• Remove all packing and wrapping before defrosting.

Place the thickest areas toward outside of dish.

Cook for the shortest amount of time indicated and add more time as needed.

Food severely overcooked can smoke or ignite.

Check recipe for suggestions: paper towels, microwave plastic wrap or a lid.

Covers prevent spattering and help foods to cook evenly. (Helps keep oven 

clean)

Use small pieces of aluminium foil to cover thin areas of meat or poultry in 

order to avoid overcooking.

From outside to centre of dish once or twice during cooking, if possible.

Foods such as chicken, hamburgers or steaks should be turned over once 

during cooking.

Like meatballs halfway through cooking both from top to bottom and from the 

centre of the dish to the outside.

After cooking ensure adequate standing time. Remove food from oven and stir 

if possible. Cover during standing time can allow the food to fi nish  cooking 

completely.

Look for signs indicating that cooking temperature has been reached. 

Doneness signs include:

– Steam emits throughout the food, not just at edge;

– Joints of poultry can be torn apart easily;

– Pork and poultry show no pinkness;

– Fish is opaque and fl akes easily with a fork.

A normal part of microwave cooking. The humidity and moisture in food will 

infl uence the amount of moisture in the oven. Generally, covered foods will not 

cause as much condensation as uncovered foods. Ensure that the ventilation 

openings are not blocked.

For cooking food with high fat content, do not bring the wrap in contact with 

the food as it may melt.

Some microwave safe plastic cookware are not suitable for cooking foods 

with high fat and sugar content.

For cooking cake or meatloaf, place the container on the glass tray in lower 

position (position 2).

Arrange food in a single even layer on the shallow dish. This will ensure that 

all parts of the food defrosts evenly.

Foods may be stuck together when removed from the freezer. It is important to 

separate foods as soon as possible during defrosting.

e.g. steaks, chops

Standing time is necessary to ensure food is thoroughly defrosted. Food must 

stand, covered, for a length of time to ensure the centre has completely

defrosted.

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