DOWNLOAD Sharp R-61FBSTM (serv.man2) Service Manual ↓ Size: 771 KB | Pages: 49 in PDF or view online for FREE

27

The wires in the mains cable are colour coded as
shown:
Green and yellow stripes

=

Blue

=

Brown

=

As the colours in the mains lead of your oven
may not correspond with the coloured marking
identifying the terminals in your plug, connect the
wires as described:
• The green and yellow wire to the plug terminal

marked E or

or coloured green or

coloured green and yellow.

• The blue wire to the plug terminal marked N

or coloured black or coloured blue.

• The brown wire to the plug terminal marked L

or coloured red or coloured brown.

Make sure the terminal screws are tight and the
cable is held securely by the cable grip where it
enters the plug.

Like most appliances in your home, your oven
must be connected to a single phase 230-240V,
50Hz alternating current supply.

If you do not make the proper electrical
connections you might damage the oven or injure
yourself. Neither SHARP nor the supplier will be
liable if this happens.

• If you are unable to resolve a problem using

the checks covered on the last few pages, do
not attempt to service this microwave
oven yourself.

• Contact the dealer or supplier from whom the

oven was purchased in order to obtain service.
Where this is not possible, please contact the
SHARP Customer Information Centre.
Telephone: 08705 274277 (office hours).

• For general information and assistance with

oven queries, please contact our
Customer Information Centre:
U.K.: 08705 274277 (office hours)
Ireland: 01 676 0648 (office hours)
Website: www.sharp.co.uk/customersupport

• Replacement accessories may be obtained

from our main parts distributor: 
Willow Vale Electronics Ltd.
Telephone: 0121 766 5414

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 27

28

15g 

1

/

2

oz

25g 1oz
50g

2oz

100g

4oz

175g

6oz

225g

8oz

450g

1lb

30ml 1floz

100ml

3floz

150ml

5floz (

1

/

4 

pint)

300ml

10floz (

1

/

2 

pint)

600ml

20floz (1 pint)

1.25ml

1

/

4

teaspoon

2.5ml

1

/

2

teaspoon

5ml

1 teaspoon

15ml

1 tablespoon

This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will
give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your
oven and prove that microwave technology is the efficient and effective alternative to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Fresh & Frozen Vegetables, Fruit and Fish  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Rice, Pasta and Eggs  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 - 34

AC-12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 - 43

• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only approximate.
• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are

lined, use greaseproof paper unless otherwise stated.

• Please note that all serving quantities are approximate.
• The recipes in this cookery book were developed using chilled eggs and fat.

Room temperature ingredients may give a different result

• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary

according to the condition of foods, utensils and the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly. 

• Serve all dishes immediately unless otherwise stated.
• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 28

29

NOTE: Do not use the rack for defrosting. 
▼ Method: If shielding is necessary, use small pieces of foil.
❖

Poultry: Chicken, turkey and duck must be defrosted without giblets.

●

Standing Time: During recommended standing time, wrap or cover food in foil.

10P

Stage 1: 30P
Stage 2: 10P

10P

10P

10P

30P

10P

10P

10P

30P

30P

30P

30P

30P

30P

10P

10P

10P

Place in a flan dish. Turn over 4 - 5 times during

defrosting. Shield.

Place on a plate.
Calculate the cooking time.
Use Sequence cooking. (Page 16).

Stage 1: Defrost on 30P for the first quarter

of the cooking time.

Stage 2: Defrost on 10P for the remaining

cooking time. Turn over 3 - 4 times,
removing defrosted mince each time.

Place in a flan dish. Turn 2 - 3 times, separate

during defrosting. Shield.

Place in a flan dish. Turn 2 - 3 times, separate

during defrosting. Shield.

Place in a flan dish. Turn 2 - 3 times, separate

during defrosting. Shield.

Place in a flan dish. Turn 2 - 3 times, separate

during defrosting. Shield.

Place on a plate. Separate and re-arrange twice

during defrosting. Shield.

Place on a plate. Turn over and separate twice

during defrosting.

Place in a flan dish. Turn 4 - 5 times, during

defrosting. Shield.

Place in a flan dish. Turn 2 - 3 times, separate

during defrosting. Shield.

Place in a bowl. Turn 3 - 4 times, removing

defrosted mince each time.

Place in a flan dish. Separate and re-arrange

twice during defrosting. Shield.

Place in a flan dish. Separate and re-arrange

twice during defrosting. Shield.

Place in a dish.

Stir during defrosting. Shield.

Place on the turntable. Separate and rearrange

during defrosting.

Place on a plate. Turn over half way through

defrosting.

Remove from foil container.

Place in a flan dish.

Remove from foil container.

Place in a flan dish.

❖ Whole Poultry
(Chicken,Turkey,Duck)

60 - 120

Minutes

15 - 30

Minutes

25 - 30

Minutes

25 - 30

Minutes

25 - 30

Minutes

15 - 20

Minutes

5 - 10

Minutes

15 - 20

Minutes

60 - 90

Minutes

25 - 30

Minutes

15 - 20

Minutes

15 - 30

Minutes

15 - 30

Minutes

15 - 20

Minutes

5 - 10

Minutes

10 - 15

Minutes

15 - 30

Minutes

15 - 30

Minutes

▼ METHOD

● STANDING

28 - 30 Minutes/

450g

10 - 12 Minutes/

450g

14 - 15 Minutes/

450g

14 - 15 Minutes/

450g

9 - 10 Minutes/

450g

7 - 8 Minutes/

450g

10 - 12 Minutes/

450g

10 - 12 Minutes/

450g

20 - 22 Minutes/

450g

8 - 9 Minutes/

450g

10 - 12 Minutes/

450g

8 - 9 Minutes/

450g

8 - 9 Minutes/

450g

7 - 8 Minutes/

450g

6 Minutes/

400g

8 Minutes/

450g

13 - 14 Minutes/

500g pie

18 - 19 Minutes/

800g pie

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 29

30

NOTES:
• Fresh vegetables and fruit are cooked from 20°C (ambient temperature).
• Fresh fish are cooked from 5°C (chilled).
• Frozen vegetables are cooked from -18°C.

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

5 Minutes

4 Minutes

2 Minutes

2 Minutes

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

2 Minutes

2 Minutes

2 - 3 Minutes

3 - 4 Minutes

6 Minutes/

225g

6 Minutes/

225g

6 Minutes/

225g

7 Minutes/

2 Cobs

5 Minutes/

225g

6 Minutes/ 

225g

5 Minutes/

225g

12 Minutes/ 

2 potatoes

11 - 12 Minutes/ 

450g

8 Minutes/

225g

6 Minutes/ 

225g

7 Minutes/

225g

7 Minutes/

225g

6 Minutes/

225g

12 Minutes/

2 cobs

6 Minutes/

225g

6 Minutes/

450g

6 Minutes/

450g

7 - 8 Minutes/

450g

7 - 8 Minutes/

450g

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

70P

70P

Slice/chop. Add 30ml (2 tbsp) water.

Cover dish. Stir halfway through cooking.

Add 45ml (3 tbsp) water. Cover.

Stir halfway through cooking.

Slice or break into florets. Add 30ml (2 tbsp)

water. Cover. Stir halfway through cooking.

Add 45ml (3 tbsp) water. Cover. 

Stir halfway through cooking.

Slice. Add 30ml (2 tbsp) water. Cover dish.

Stir halfway through cooking.

Slice. Add 45ml (3 tbsp) water. Cover.

Stir halfway through cooking.

Add 30ml (2 tbsp) water. Cover dish.

Stir halfway through cooking.

Prick in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4 tbsp) water.

Cover. Stir halfway through cooking.

Dice. Add 45ml (3 tbsp) water. Cover dish.

Stir halfway through cooking.

Place in dish. Add 15ml (1 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1 tbsp) water.

Cover dish. Stir halfway through cooking. 

Place in dish. Add 15ml (1 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Cover dish.

Turnover halfway through cooking.

Place in dish. Cover dish.

Stir halfway through cooking.

Peel & slice. Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a flan dish.

Cover with cling film, pierce.

Place in a flan dish.

Cover with cling film, pierce.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 30