Sharp R-959SLMAA (serv.man2) User Manual / Operation Manual ▷ View online
39
COOKBOOK
CONTENTS
I
I
NTRODUCTION
& C
ONVERSION
C
HARTS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
D
EFROSTING
C
HART
Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
C
OOKING
C
HART
Fresh &Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Beans and Pulses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Beans and Pulses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
D
UAL
C
ONVECTION
C
OOKING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 - 44
D
UAL
G
RILL
C
OOKING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 - 46
G
RILLING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
R
EHEATING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
R
ECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 98
INTRODUCTION
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 combined with grill or convection energy 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.
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 combined with grill or convection energy 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.
COOKBOOK NOTES
• Chilled foods are to be cooked from 5ºC. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20ºC. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
• Please weigh all foods prior to defrosting and cooking, as labelled weights are only approximate.
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
• Chilled foods are to be cooked from 5ºC. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20ºC. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
• Please weigh all foods prior to defrosting and cooking, as labelled weights are only approximate.
• 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.
adjust cooking times accordingly.
• When cooking Rice & Pasta (see page 42), cooking time is constant for any quantity of rice or pasta; boiling
water must be adjusted according to quantity of rice or pasta. After leaving the Rice/Pasta to stand, rinse in
boiling water prior to serving.
boiling water prior to serving.
• The recipes in this cookbook were developed using chilled eggs and fat. Room temperature ingredients
may give a different result.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Refer to operation manual for advice on suitable cookware.
• Where dishes are covered, use vented microwave cling film unless otherwise stated. Where dishes are
• Refer to operation manual for advice on suitable cookware.
• Where dishes are covered, use vented microwave cling film unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
• All serving quantities are approximate.
• Serve all dishes immediately unless otherwise stated.
• For sequence programming refer to the operation manual.
• The door, outer cabinet, oven cavity, turntable, turntable support, dishes and accessories will become very
• Serve all dishes immediately unless otherwise stated.
• For sequence programming refer to the operation manual.
• The door, outer cabinet, oven cavity, turntable, turntable support, dishes and accessories will become very
hot during operation. To prevent burns, always use thick oven gloves.
CONVERSION CHARTS
WEIGHT MEASURES
VOLUME MEASURES
SPOON MEASURES
15g
½oz
25g
1oz
50g
2oz
100g
4oz
175g
6oz
225g
8oz
450g
1lb
30ml
1floz
100ml
3floz
150ml
5floz
(¼
pint)
300ml
10floz
(½
pint)
600ml
20floz
(1
pint)
1.25ml
¼
teaspoon
2.5ml
½
teaspoon
5ml
1
teaspoon
15ml
1
tablespoon
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FOOD
DEFROST
TIME
POWER
LEVEL
▼ METHOD
● STANDING
TIME
Meat Joints
(Beef,Lamb,Pork)
(Beef,Lamb,Pork)
19 - 20 Minutes
per 450g
10%
Place in a flan dish. Turn over 4 - 5 times
during defrosting. Shield.
60 - 90 Minutes
Minced Meat
6 - 7 Minutes
per 450g
30%
Place on a plate. Turn over 3 - 4 times,
removing defrosted mince each time.
15 - 20 Minutes
Steak & Chops
2cm thick
2cm thick
8 - 9 Minutes
per 450g
30%
Place in a flan dish. Turn 2 - 3 times,
separate during defrosting. Shield.
25 - 30 Minutes
Thick and Thin
Sausages
Sausages
5 - 6 Minutes
per 450g
30%
Place in a flan dish. Turn 2 - 3 times,
separate during defrosting. Shield.
25 - 30 Minutes
Bacon
5 - 6 Minutes
per 450g
30%
Place on a plate. Separate and rearrange
twice during defrosting. Shield.
15 - 20 Minutes
❖
Whole Poultry
(Chicken,Turkey,Duck)
16 - 17 Minutes
per 450g
10%
Place in a flan dish. Turn 4 - 5 times,
during defrosting. Shield.
60 - 90 Minutes
Chicken Legs
6 - 7 Minutes
per 450g
30%
Place in a flan dish. Turn 2 - 3 times,
separate during defrosting. Shield.
25 - 30 Minutes
Chicken/Turkey
(Breasts & Fillets)
(Breasts & Fillets)
5 - 6 Minutes
per 450g
30%
Place in a flan dish. Turn 2 - 3 times,
separate during defrosting. Shield.
25 - 30 Minutes
Minced Turkey
8 - 9 Minutes
per 450g
30%
Place in a bowl. Turn 3 - 4 times, removing
defrosted mince each time.
15 - 20 Minutes
Whole Fish
(Trout, Mackerel)
(Trout, Mackerel)
10 Minutes
per 450g
30%
Place in a flan dish. Separate and
rearrange twice during defrosting. Shield.
15 - 30 Minutes
Fish Fillets/Steaks
8 Minutes
per 450g
30%
Place in a flan dish. Separate and
rearrange twice during defrosting. Shield.
15 - 30 Minutes
Apples
6 - 7 Minutes
per 450g
30%
Place in a dish. Stir during defrosting.
10 - 15 Minutes
Blackcurrants/Redcurrants/
Raspberries/Blackberries
Raspberries/Blackberries
4 - 5 Minutes
per 450g
30%
Place in a dish. Stir during defrosting.
10 - 15 Minutes
Gooseberries/
Rhubarb/
Strawberries
Rhubarb/
Strawberries
5 - 6 Minutes
per 450g
30%
Place in a dish.
Stir during defrosting.
10 - 15 Minutes
Bread (sliced)
3 - 4 Minutes
per 400g
30%
Place on the turntable. Separate and
rearrange during defrosting.
5 - 10 Minutes
Pastry
(Puff or Shortcrust)
(Puff or Shortcrust)
3 - 4 Minutes
per 450g
30%
Place on a plate. Turn over half way
through defrosting.
10 - 15 Minutes
Meat & Fruit Pies
(cooked)
(cooked)
5 - 6 Minutes
for a large pie
30%
Remove from foil container.
Place in a flan dish.
15 - 20 Minutes
▼ 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.
❖ Poultry: Chicken, turkey and duck must be defrosted without giblets.
● Standing Time: During recommended standing time, wrap or cover food in foil.
DEFROSTING CHART
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41
FOOD
COOKING
TIME
POWER
LEVEL
METHOD
STANDING
TIME
Aubergines &
Broccoli (fresh)
Broccoli (fresh)
4 - 5 Minutes
per 225g
100%
Slice. Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
2 Minutes
Green Beans and
Sprouts (fresh)
Sprouts (fresh)
5 - 6 Minutes
per 225g
100%
Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
2 Minutes
Cabbage, Carrots,
Cauliflower, Celery
(fresh)
Cauliflower, Celery
(fresh)
4 - 5 Minutes
per 225g
100%
Slice or break into florets.
Add 30ml (2 tbsp) water. Cover.
Stir halfway through cooking.
2 Minutes
Corn on the Cob
(fresh)
(fresh)
8 - 10 Minutes
per 225g
100%
Add 45ml (3 tbsp) water. Cover.
Stir halfway through cooking.
2 Minutes
Courgettes & Leeks
(fresh)
(fresh)
4 - 5 Minutes
per 225g
100%
Slice. Add 30ml (2 tbsp) water. Cover
dish. Stir halfway through cooking.
2 Minutes
Parsnips & Spinach
(fresh)
(fresh)
4 - 5 Minutes
per 225g
100%
Slice. Add 45ml (3 tbsp) water. Cover.
Stir halfway through cooking.
2 Minutes
Mangetout
(fresh)
(fresh)
3 - 4 Minutes
per 225g
100%
Add 30ml (2 tbsp) water. Cover dish.
Stir halfway through cooking.
2 Minutes
Potatoes, Jacket
(250g - each) (fresh)
(250g - each) (fresh)
10 - 12 Minutes
for 2 potatoes
100%
Pierce in several places.
Place on the edge of the turntable.
10 Minutes
Potatoes, Boiled
(old & new - fresh)
(old & new - fresh)
10 - 12 Minutes
per 450g
100%
Cut into quarters. Add 60ml (4 tbsp) water.
Cover. Stir halfway through cooking.
4 Minutes
Swede & Turnips
(fresh)
(fresh)
7 - 8 Minutes
per 225g
100%
Dice. Add 45ml (3 tbsp) water. Cover
dish. Stir halfway through cooking.
2 Minutes
Beans & Cabbage
(green - frozen)
(green - frozen)
5 - 6 Minutes
per 225g
100%
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
2 Minutes
Broccoli/ Leaf Spinach/
Brussels Sprouts (frozen)
Brussels Sprouts (frozen)
6 - 7 Minutes
per 225g
100%
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
2 Minutes
Carrots - sliced
(frozen)
(frozen)
5 - 6 Minutes
per 225g
100%
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
3 Minutes
Cauliflower florets
(frozen)
(frozen)
5 - 6 Minutes
per 225g
100%
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
2 Minutes
Corn on the Cob
(frozen)
(frozen)
10 - 12 Minutes
for 2 cobs
100%
Place in dish. Cover dish.
Turnover halfway through cooking.
3 Minutes
Peas, Sweetcorn &
Mixed Vegetables
(frozen)
Mixed Vegetables
(frozen)
5 - 6 Minutes
per 225g
100%
Place in dish. Cover dish.
Stir halfway through cooking.
2 Minutes
Apples & Rhubarb
(fresh)
(fresh)
10 Minutes
per 450g
100%
Peel & slice. Place in a dish and cover.
Stir during cooking.
2 Minutes
Blackberries/
Raspberries/
Redcurrants
Raspberries/
Redcurrants
5 - 6 Minutes
per 450g
Place in a dish and cover.
Stir during cooking.
2 Minutes
• Prior to cooking fresh vegetables and fruit are at ambient temperature (20°C)
• Frozen vegetables are cooked from -18°C.
• Frozen vegetables are cooked from -18°C.
COOKING CHART
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42
FOOD
❇ COOKING
TIME
POWER
LEVEL
METHOD
● STANDING
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 every 30 seconds.
30 Seconds
Thick Fish Fillets
(1½ inches) (Chilled)
(1½ inches) (Chilled)
10 - 12 Minutes
per 450g
70%
Place in a single layer in a flan dish.
Cover and cook.
2 - 3 Minutes
Thin Fish Fillets
(Chilled)
(Chilled)
6 - 8 Minutes
per 450g
70%
Place in a single layer in a flan dish.
Cover and cook.
2 - 3 Minutes
Whole Fish and
Steaks (Chilled)
Steaks (Chilled)
8 - 10 Minutes
per 450g
70%
Place in a single layer in a flan dish.
Cover and cook.
2 - 3 Minutes
White rice
(long grain)
(long grain)
13 - 14 Minutes
70%
Add 300ml (½ pint) boiling water/100g rice.
Do not cover. Stir twice during cooking.
2 Minutes
Brown rice
19 - 21 Minutes
70%
Add 400ml (14fl.oz) boiling water/100g rice.
Do not cover. Stir twice during cooking.
2 Minutes
DRIED PASTA
Spaghetti (short cut)
/ Pasta Shells
/ Pasta Shells
10 - 11 Minutes
70%
Add 300ml (½ pint) boiling waterper 100g pasta.
Do not cover. Stir twice during cooking.
4 Minutes
Macaroni
(short cut)
(short cut)
13 - 14 Minutes
70%
Add 300ml (½ pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
4 Minutes
Tagliatelle
9 - 10 Minutes
70%
Add 300ml (½ pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
4 Minutes
FRESH PASTA
Shells / Spaghetti /
Fusilli / Farfalle /
Tagliatelle
Fusilli / Farfalle /
Tagliatelle
3 - 5 Minutes
70%
Add 300ml (½ pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
5 Minutes
Ravioli
6 - 8 Minutes
70%
Add 300ml (½ pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
5 Minutes
Tortellini (white)
6 - 8 Minutes
70%
Add 300ml (½ pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
5 Minutes
Tortellini (brown)
8 - 10 Minutes
70%
Add 300ml (½ pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
5 Minutes
• Eggs, Fish and Fresh Pasta are cooked from chilled (5°C).
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to
be adjusted according to quantity of rice or pasta, see Method.
● Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.
COOKING CHART
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