DOWNLOAD Sharp R-291KM (serv.man3) Service Manual ↓ Size: 1.54 MB | Pages: 32 in PDF or view online for FREE

15

The “BEVERAGES” key automatically calculates the correct microwave power to reheat popular drinks.
(coffee, tea and water.) Each press of the BEVERAGE key will increase the number of cups.
For example

1 x press = 1 cup
2 x press (es) = 2 cup(s)
3 x press (es) = 3 cup(s)
4 x press (es) = 4 cup(s) 

Preparation: Place onto the centre of the turntable (for 1 cup)

For two or more cups, place on the turntable as illustrated.

2 Cup

3 Cup

4 Cup

•  Place beverages in standard weight cups.
•  Never fill the cup to the brim.  As this may cause the beverage to boil over.
•  Stir before and after reheating

For example you wish to reheat 2 x cups of tea

1. Press the Beverages key twice.

2. Press the START key once.

The cooking time will begin counting down.
When it reaches zero, the microwave will “beep”.

After 30 sec.

Wait 1-2 mins after heating before taking out the cups.

Caution:
•  Transfer all beverages from bottles before reheating.
•  When an actual weight is less than a standard weight use manual reheating micro 800W
  Monitor the time status while reheating. Using the Sensor Reheat may cause liquids to suddenly boil.

R-291(K)M_01_[FC-27].indd   15

R-291(K)M_01_[FC-27].indd   15

1/30/2014   10:48:14 AM

1/30/2014   10:48:14 AM

16

The  DEFROST function automatically calculates the correct microwave power level and defrosting time. 
Each time the DEFROST key is pressed this will increase the weight of the item and will update the 
defrosting time.

1. 100g
2. 200g
3. 300g
4. 400g
5. 500g

Preparation: Place the frozen food onto the centre of the turntable (do not use a container)

To defrost 100g~500g at a time.
Only defrost foods which have immediately been removed from the freezer.
If foods are partially defrosted, use manual reheating micro 200W and monitor.
To prevent discolouration or over cooking cover thin areas of foods with 
aluminium foil for protection.
Be careful not to allow the foil to touch the inside wall of the microwave or 
door, to prevent arcing.

To defrost 400g of meat

1. Press the DEFROST key four times.

2. Press the START key once.

After 30 sec.

The cooking time will begin counting down.
When it reaches zero, the microwave will “beep”.

Food Types

Less / More key

Techniques

Meat

Joints of meat
Minced meat -Slice meat

Use aluminium foil to cover thin areas 
of meat.

Fish

Tuna -shrimp
Fish

Use aluminium foil to cover thin areas 
of the fish eg: fishes tail.

NOTE:   Protect thin areas of chops or steaks with foil.
 

  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 

interleave with freezer plastic to separate layers. This will ensure even defrosting.

 

  It is also a good idea to label the packs with the correct weights.

R-291(K)M_01_[FC-27].indd   16

R-291(K)M_01_[FC-27].indd   16

1/30/2014   10:48:14 AM

1/30/2014   10:48:14 AM

17

In general the defrosting, 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 operation manual. 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.

Defrosting, heating and cooking times are dependent 
upon the initial temperature of the food. Frozen 
food and food stored in a refrigerator, for example, 
requires a longer cooking time 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 defrosting the 
temperature of the freezer is assumed to be - 18°C.

All the times given in this operation manual 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 the 
majority of 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 defrost, 
heat or cook. This means that smaller portions cook 
faster 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 possibility 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 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 
a conventional 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 frequently turned, so 
not to dry out.

Standing time is one of the most important rules 
with microwaves. Almost all foods, which are 
defrosted, 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.

R-291(K)M_01_[FC-27].indd   17

R-291(K)M_01_[FC-27].indd   17

1/30/2014   10:48:14 AM

1/30/2014   10:48:14 AM

18

After approx. 15 minutes of cooking food acquires a 
brownness, although this is not comparable to the deep 
brownness and crispness obtained through conventional 
cooking. In order to obtain an appetising brown colour 
you can use browning agents. For the most part they 
simultaneously act as seasoning agents.

In the following table you will find some suggestions
for substances you might use for browning and some 
of the uses to which you might put them.

●

  Ready-prepared meals in aluminium containers 

should be removed from the aluminium container 
and heated on a plate or in a dish.

●

  Remove the lids from firmly closed containers.

●

  Food should be covered with microwave foil, a plate 

or another suitable cover so that the surface does 
not dry out. Drinks do not need to be covered.

●

  When boiling liquids such as water, coffee, tea or 

milk, place a glass stirrer in the container.

●

  If possible, stir large quantities from time to time, to 

ensure that the temperature is evenly distributed.

●

  The times are for food at a room temperature of 

20°C. The heating time for food stored in a 
refrigerator should be increased slightly.

●

  After heating allow the food to stand for 1-2 minutes, 

so that the temperature inside the food can be evenly 
distributed  (standing time).

●

  The times given are guidelines, which can be varied 

according to the initial temperature, weight, water content, 
fat content or the result which you wish to achieve.

Your microwave is ideal for defrosting. Defrosting times
are usually considerably shorter than in traditional methods 
of defrosting.  Here are a few tips.  Take the frozen item out 
of its packaging and place on a plate for defrosting.

Containers suitable for microwaves are particularly 
good for defrosting and heating food, since they can 
withstand temperatures in a freezer (down to approx. 
–40°C) as well as being heat-resistant (up to approx. 
220°C). You can therefore use the same container to 
defrost, heat and even cook the food, without having to 
transfer it.

Cover thin parts with small strips of aluminium foil 
before defrosting. Defrosted or warm parts should 
likewise be covered with aluminium strips during 
defrosting. This stops the thin parts becoming too hot 
while thicker parts are still frozen.  

It is better to choose a setting which is too low rather 
than one which is too high. By so doing you will ensure 
that the food defrosts evenly. 
If the microwave setting is too high, the surface of the 
food will already have begun to cook while the inside 
is still frozen.

Melted butter and dried paprika

Poultry

Coat the poultry with the butter/
paprika mixture

Dried paprika

Oven  baked  dishes ”Cheese 
toasties”

Dust with paprika

Soya sauce

Meat and poultry

Coat with the sauce

Barbecue and Worcester sauce, Gravy

Roasts, Rissoles, small roasted 
items

Coat with the sauce

Rendered down bacon fat or dried onions

Oven  baked  dishes, toasted 
items, soups, stews

Sprinkle pieces of bacon or dried 
onions on top

Cocoa, chocolate flakes, brown icing, 
honey and marmalade

Cakes and desserts

Sprinkle pieces on top of cakes 
and desserts or use to glaze

R-291(K)M_01_[FC-27].indd   18

R-291(K)M_01_[FC-27].indd   18

1/30/2014   10:48:14 AM

1/30/2014   10:48:14 AM