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15

ENGLISH

GRATIN (EC-7)
Spinach gratin
Ingredients

0,5 kg

1,0 kg

5 g

10 g

butter or margarine (to grease
the dish)

150 g

300 g

leaf spinach (defrosted, drained)

15 g

30 g 

onion (finely chopped

)

salt, pepper, nutmeg

150 g

300 g

boiled potatoes (sliced)

35 g

75 g

cooked ham (diced)

50 g

100 g

créme fraîche

1

2

eggs

40 g

75 g

grated cheese
paprika powder

Preparation
1.  Mix together the drained leaf spinach with the

onion and season with salt, pepper and nutmeg.

2. Grease the gratin dish.
3. Place alternate layers of potato slices, diced

ham and spinach in the dish. The top layer
should be spinach.

4. Mix the eggs with créme fraîche, add salt and

pepper and pour over the vegetables.

5. Cover the gratin with the grated cheese,

sprinkle with paprika powder and cook on
EXPRESS COOK EC-7, “Gratin”.

6. After cooking, let stand for 5-10 minutes.

GRATIN (EC-7)
Potato-courgette-gratin
Ingredients

0,5 kg

1,0 kg

5 g

10 g

butter or margarine (to grease
the dish)

200 g

400 g

potatoes (sliced) (fresh or boiled)

115 g

230 g

courgette (finely sliced)

75 g

150 g

créme fraîche

1

2

eggs

1/2

1

clove of garlic (crushed)
salt, pepper

40 g

80 g

feta cheese (diced)

10 g

20 g

sunflower kernel
paprika powder

Preparation
1.  Grease the gratin dish and place alternate

layers of potato slices and courgette in the dish.

2. Mix the eggs with crème fraîche, season with

salt, pepper and garlic and pour over the
vegetables.

3. Crumble the feta cheese and sprinkle over the

gratin.

4. Finally sprinkle the gratin with sunflower kernel

and paprika powder and cook on EXPRESS
COOK EC-7, “Gratin”.

5. After cooking, let stand for 5-10 minutes.

R-234 ENGLISH  22/1/01  12:28 pm  Page 15

16

Please check the following before calling for service.
1. Power Supply

Check the power plug is properly connected to a suitable wall outlet.
Check the line fuse/circuit breaker is functioning properly.

2. Place a cup of water (approx. 150 ml) in the oven and close the door securely.

Programme the oven for one minute on 100 P power and start the oven.
Does the oven lamp come on?

YES

NO

Does the turntable rotate?

YES

NO

NOTE: The turntable turns in either direction.
Does the ventilation work?

YES

NO

(Place your hand over the ventilation openings and check for air flow.)
After 1 minute does the signal sound?

YES

NO

Does cooking in progress indicator go off? 

YES

NO

Is the cup with water warm after the above operation?

YES

NO

If you answer “No” to any of the above questions, call a Service Technician appointed by SHARP and report the
results of your check. See inside back cover for details of address.

NOTE: If you cook the food over the standard time with only 100 P (800 W), the power of the oven will lower
automatically to avoid overheating. (The microwave power level will be reduced).

Oven exterior
The outside of your oven can be cleaned easily with
mild soap and water. Make sure the soap is wiped off
with a moist cloth, and dry the exterior with a soft towel.
Oven controls
Open the door before cleaning to de-activate the oven
controls. Care should be taken when cleaning the
oven control. Using a cloth dampened with water
only, gently wipe the panel until it becomes clean.
Avoid using excessive amounts of water.  Do not use
any sort of chemical or abrasive cleaner.

Oven Interior
1. For cleaning, wipe any splatters or spills with a soft

damp cloth or sponge after each use while the
oven is still warm. For heavier spills, use a mild
soap and wipe several times with a damp cloth
until all residues are removed. Do not remove the
waveguide cover.

2. Make sure that mild soap or water does not

penetrate the small vents in the walls which may
cause damage to the oven.

3. Do not use spray type cleaners on the oven interior.
Turntable and Roller stay
Remove the turntable and roller stay from the oven.
Wash the turntable and roller stay in mild soapy
water.  Dry with a soft cloth. Both the turntable and
the roller stay are dishwasher safe.
Door
To remove all trace of dirt, regularly clean both sides
of the door, the door seals and sealing surfaces with a
soft, damp cloth.

Microwave 800 W

Standard time
40 minutes

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17

ENGLISH

Microwaves are generated in the microwave oven
by a magnetron and cause the water molecules in
the food to oscillate. 

Heat is generated by the friction which is caused,
with the result that the food is thawed, heated or
cooked.

Heat-resistant glass utensils are very
suitable.  The cooking process can be
observed from all sides.  They must
not, however, contain any metal (e.g.
lead crystal), nor have a metallic

overlay (e.g. gold edge, cobalt blue finish).

Generally very suitable.  Ceramics must be glazed,
since with unglazed ceramics moisture can get into
the ceramic.  Moisture causes the material to heat up
and may make it shatter.  If you are not certain
whether your utensil is suitable for the microwave,
carry out the utensil suitability test.

Very suitable.  Ensure that the porcelain does not have
a gold or silver overlay and that it does not contain
any metal.

Heat resistant plastic utensils which are suitable for use
in the microwave can be used to thaw, heat and cook
food. Follow the manufacturer's recommendations.
Heat-resistant paper made for use in a microwave
oven is also suitable.  Follow the manufacturer's
recommendations.

This, or heat-resistant foil, is very suitable for covering
or wrapping.  Please follow the manufacturer's
recommendations.

Can be used in a microwave oven.  Metal clips are
not suitable for fastening them since the roasting bag
foil might melt. Fasten the roasting bag with string and
pierce it several times with a fork.  Non heat-resistant
food wraps are not recommended for use in a
microwave oven.

A special microwave dish made from ceramic glass with

a metal alloy base, which allows food to be browned.
When using the browning dish a suitable insulator,
e.g. a porcelain plate, must be placed between the
turntable and the browning dish.  Be careful to adhere
exactly to the pre-heating time given in the
manufacturer's instructions.  Excessive pre-heating can
damage the turntable and the turntable stand or can
trigger the safety-device which will switch off the oven.

Generally speaking, metal should not be used, since
microwaves do not pass through metal and therefore
cannot reach the food. There are, however, exceptions:
small strips of aluminium foil may be used to cover
certain parts of the food, so that these do not thaw too
quickly or begin to cook (e.g. chicken wings).Small
metal skewers and aluminium containers (e.g. of ready-
cooked meals) can be used.  They must, however, be
small in relation to the food, e.g. aluminium containers
must be at least  

2

/

3

to 

3

/

4

filled with food.  It is

recommended that you transfer the food into a dish
suitable for use in the microwave. When using
aluminium containers or other metal utensils there must
be a gap of approx. 2 cms between them and the
walls of the cooking area, otherwise the walls could be
damaged by possible arcing.

parts such as screws, bands or handles.

If you are not sure whether your
utensil is suitable for use in your
microwave oven, carry out the
following test: Place the utensil into
the oven.  Place a glass container

filled with 150 ml of water on or next to the utensil.
Switch on the oven at 100 P power for 1 to 2
minutes. If the utensil stays cool or just warm to the
touch, it is suitable. Do not use this test on a plastic
utensil.  It could melt.

R-234 ENGLISH  22/1/01  12:29 pm  Page 17

18

In general the thawing, heating and cooking times
are significantly shorter than when using a
conventional cooker or oven.  For this reason you
should adhere to the recommended times given in
this cookery book.  It is better to set the times too
short, rather than too long.  Test the food after it
has been cooked.  It is better to have to cook
something for a little longer than  to overcook it.

Thawing, heating and cooking times are
dependent upon the initial temperature of the food.
Deep-frozen food and food stored in a
refrigerator, for example, requires longer than food
which has been stored at room temperature.
For heating and cooking, normal storage
temperatures are assumed (refrigerator temperature
approx. 5° C, room temperature approx. 20° C).
For thawing the temperature of the deep freeze is
assumed to be - 18° C.

All the times given in this cooker y book are
guidelines, which can be varied according to the
initial temperature, weight and condition of the
food (water or fat content etc.).

Food cooked in your microwave retains its
individual flavour better than it does when
conventional preparation methods are used.  For
this reason you should use salt very sparingly and
normally add it only after cooking.  Salt absorbs
liquid and dries out the outer layer of the food.
Herbs and spices can be used as normal.

Vegetables and other foods with a high water
content can be  cooked in their own juice or with
the addition of a little water.  This ensures that
many vitamins and minerals are preserved.

Food such as sausages, chickens, chicken legs,
baked potatoes, tomatoes, apples, egg yolks or
such like should be pricked or pierced with a fork
or small wooden skewer.  This will enable the
steam which forms to dissipate without splitting the
skin or shell.

Microwave times are directly dependent upon the
amount of food which you would like to thaw, heat
or cook.  This means that small portions cook more
quickly than larger ones.  
As a rule of thumb:
TWICE THE AMOUNT = ALMOST TWICE THE TIME
HALF THE AMOUNT  = HALF THE TIME

Both containers have the same capacity, but the
cooking time is longer for the deeper one.  You
should therefore choose as flat a container as
possible with a large surface area. Only use deep
containers for dishes where there is a danger of
overcooking, e.g. for noodles, rice, milk etc..

Food cooks more evenly in round or oval
containers than in containers with corners, since
the microwave energy concentrates in the corners
and the food in these areas could become
overcooked.

Covering the food retains the moisture within it and
shortens the cooking time.  Use a lid, microwave
foil or a cover.  Foods which are to be crispy, e.g.
roasts or chickens, should not be covered. 
As a general rule, whatever would be covered in a
conventional oven should also be covered in a
microwave oven.  Whatever would be uncovered
in an ordinary oven can also be left uncovered in
a microwave oven.

Medium-sized items, such as hamburgers and
steaks, should be turned over once during cooking,
in order to shorten the cooking process.  Large
items, such as roasts and chickens, must be turned,
since the upper side receives more microwave
energy and could dry out if not turned.

Keeping to the standing time is one of the most
important rules with microwaves.  Almost all foods,
which are thawed, heated or cooked in the
microwave, require a certain amount of time to
stand, during which temperature equalisation takes
place and the moisture in the food is evenly
distributed.

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