Instruction/ maintenance manual of the product R-98STM-A Sharp
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900W (IEC 60705) OPERA TION MANU AL with COOKBOOK R-959M / R-98STM-A MICR O W A VE O VEN with GRILL and CONVECTION R-959M R-959M[1-34].qxd 29/8/06 1:48 PM Page A.
OPERA TION MANU AL This operation manual contains important information which you should r ead car efully befor e using your micr o wa ve o v en. IMPOR T ANT: There ma y be a serious risk to health if this operation man ual is not f ollo w ed or if the o ven is modified so that it operates with the door open.
1 CONTENTS Y OUR O VEN AND A CCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 C ONTROL P ANEL : . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 Y OUR O VEN AND A CCESSORIES NO TES: • The wa veguide cov er is fragile. Care should be taken when cleaning inside the o ven to ensure that it is not damaged. • After cooking fatty foods without a cov er , alwa ys clean the cavity and especiall y the grill heating element thoroughl y , these m ust be dr y and free fr om grease.
3 CONTR OL P ANEL DIGIT AL DISPLA Y INDICA T ORS: 1. COOK 2. GRILL 3. CONVECTION 4. MICRO W A VE KEY S: 5. TIME 6. GRILL 7. COMBI. 8. EXPRESS COOK 9. EXPRESS DEFROST 10. AUT O COOK 11. LESS/MORE 12. AUT O ST AR T/CLOCK 13. ST AR T/AUT O MINUTE 14. ST OP/CLEAR 15.
4 IMPOR T ANT SAFETY INSTRUCTIONS P acemaker: If you ha ve a heart pacemaker , consult your doctor or the pacemak er manufactur er prior to oven use. Oven Use: • The ov en is for domestic food use only . •N ev er operate when empty , except as directed in the ‘Heating without food’ section on page 12.
5 INST ALLA TION position is strong enough to tak e the oven w eight, plus the hea viest item likely to be cook ed in the oven. 3. The minimum height of free space necessar y abov e the top surface of the ov en is 13cm.
6 HEA TING CA TEGOR Y The heating category (a letter A to E) developed by MAFF (Ministr y of Agriculture, Fisheries and F ood) with micr owa ve ov en and food manufactur ers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]).
7 BEFORE OPERA TION Y our ov en has an energy save mode. 1. Plug in the ov en. Nothing will appear on the displa y at this time. 2. Open the door . The displa y will flash the message shown.
8 ENERGY SA VE MODE Y our ov en has an Energy Save Mode. This facility sa ves electricity when the ov en is not in use. • If the ov en is not used, it will default to Energ y Sa ve Mode after 3 minutes. The displa y is blank and the ov en cannot be operated.
9 SETTING THE CLOCK Y our ov en has a 12 hour clock. •T o select the 12 hour clock, press the AUT O ST AR T/CLOCK ke y once. To set the time of da y follow the instructions opposite. 1. Select the clock. 2. Enter the hours by pr essing the TIME ke ys.
10 HO W T O OPERA TE Y OUR O VEN MANU AL COOKING • Enter the cooking time. • Select the cooking mode; MICR O W A VE, GRILL, CONVECTION, DUAL GRILL and DUAL CONVECTION can be selected. • Stir or turn the food, wher e possible , 2 - 3 times during cooking, if requir ed.
11 HO W T O OPERA TE Y OUR O VEN NO TES FOR MANU AL COOKING AND DEFROSTING: •W hen the oven starts, the oven lamp will light and the turntable will rotate clockwise or anti-clockwise. •Y our oven can be pr ogrammed up to 99 minutes, 90 seconds (99.
12 HEA TING WITHOUT FOOD x2 x1 x1 Y ou ma y detect smoke or a burning smell when using the grill and conv ection for the first time. This is normal and not a sign that the ov en is out of order . To a void this pr oblem, when first using the oven, heat the ov en without food for 20 minutes on grill and then at conv ection 250ºC .
13 GRILL COOKING x2 x1 x1 The grill at the top of the ov en cavity has one pow er setting only . The grill is assisted by the turntable which rotates sim ultaneously to ensure e ven br owning. Use the racks for grilling small items of food such as bacon, gammon and teacak es, turn over halfwa y through grilling.
14 PREHEA TING THE O VEN Shelf runners 1 2 W ARNING: The door , outer cabinet, o ven ca vity , accessories and dises will become very hot during operation. T o pre vent burns, alwa ys use thick o ven glo ves. Example: To preheat the o ven to 180ºC. 1.
15 CONVECTION COOKING NO TES: •W hen the oven is pr eheating, the turntable should be in the ov en. • When using the CONV . (ºC) ke y, all metal cookware can be used. (See ‘Suitable Cookwar e’ on page 30). •F ollow con vection times and pr ocedures in the charts and recipes in the cookbook section.
16 DU AL COOKING Dual Cook combines micro wav e pow er with convection or the grill. The combination of micro wav e power with conv ection or the grill reduces cooking time and pro vides a crisp, br own finish. There ar e two Dual Cook modes: 1. Dual Conv ection - Convection with micr owav e .
17 DU AL COOKING NO TES: •F or DUAL GRILL it is not necessary to preheat the grill. •U se the high rack and low rack for Dual Cooking (ref er to the cooking char ts on pages 37 - 94 in the cookbook section.) • The shelves ar e not suitable for Dual Cooking.
18 EXPRESS COOK / EXPRESS DEFR OST EXPRESS COOK enables you to cook 3 popular men us from frozen or chilled. Please r efer to the char t on page 19. EXPRESS DEFR OST enables you to defr ost 3 popular menus. Please ref er to the char t on page 20. F ollow the examples belo w for details on how to operate these functions.
19 EXPRESS COOK / EXPRESS DEFR OST MENU WEIGHT RANGE COOKING PROCEDURE Roast Beef/Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the low rack. •T urn meat over when the audible signal sounds. • After cooking, lea ve meat to stand wrapped in aluminium foil for 10 min utes.
20 EXPRESS COOK / EXPRESS DEFR OST WEIGHT RANGE FOR EXPRESS COOK / EXPRESS DEFROST : •W eigh all meat and poultry prior to cooking/defrosting as the labelled weight is onl y appr oximate. •F ood weight should be r ounded up to the nearest 0.1kg, for example, 0.
21 AU T OCOOK AUT OCOOK enables y ou to cook the foods listed on the control panel. F or cooking instructions please r efer to the charts on pages 22 - 23. Press the AUT OCOOK ke y until the number corr esponding to the food listed on the control panel, appears in the displa y .
22 AU T OCOOK MENU WEIGHT RANGE COOKING INSTR UCTIONS AUT OCOOK 1 0.30kg - 0.80kg • See and follo w the IMPOR T ANT NO TE FOR READ Y Chilled Ready MEALS on page 23. Meals • For one section containers use a Stirrable: sk ewer to pier ce film in 5 places.
23 AU T OCOOK MENU WEIGHT RANGE COOKING INSTR UCTIONS AUT OCOOK 7 0.1kg - 0.3kg • Place rice/pasta in an appr opriate sized bowl. Rice/Pasta • A dd 300ml (1/2 pint) of boiling water per 100g rice/pasta. • Do not co ver . • Place in the centre of the turntable.
24 CONVENIENT FUNCTIONS 1. SEQUENCE COOKING AU TO MINUTE enables you: •T o cook on 100% microwa ve pow er in multiples of 1 minute. (direct start) •T o extend cooking time during manual cooking in multiples of 1 minute.
25 CONVENIENT FUNCTIONS The LESS ( ▼ ) and MORE ( ▲ ) ke ys enable you to: • Cook/defrost f ood for less or more time than the automatic pr ogrammes. • Decrease or incr ease cooking/defrosting time whilst the o ven is in use (manual cooking only).
26 CONVENIENT FUNCTIONS x4 x4 x3 x1 x3 x1 IMPOR T ANT: It is recommended the o ven is alwa ys attended when in use. Check to ensure y ou ha ve pr ogrammed the o ven corr ectly . Exceeding cooking times and use of excessiv e pow er lev els can lead to f ood o verheating and cause a risk of fire.
27 x1 x1 The displa y will return to the time of da y , if set. OR Guide on/off allo ws you to turn the information guide on or off. 1. Press and hold the KITCHEN TIMER key fo r 4 seconds. 2. Press the ST AR T/AUT O MINUTE ke y to turn the information guide on, or , press the ST OP/CLEAR ke y to turn the information guide off.
28 MICR O W A VE COOKING AD VICE Arrange Co ver Pierce Stir , turn and r ear range Stand Cooking T echniques Place the thick est par ts of food towar ds the outside of the dish. e.g. Chicken drumsticks. F oods that ar e placed towards the outside of the dish will r eceiv e more energy , so cook quicker , than those in the centre.
29 MICR O W A VE COOKING AD VICE Check the temperature of f ood and drink, stir before serving. T ake special care when serving to babies, children or the elderly . The contents of feeding bottles and baby f ood jars are to be stirr ed or shaken and the temperatur e is to be check ed before consumption to a void burns.
30 SUIT ABLE COOKW ARE To cook/defrost f ood in a microwa ve ov en, the micro wav e energ y must be able to pass through the container to penetrate the food. Ther efore it is important to choose suitable cookware. Round/oval dishes ar e preferable to square/oblong ones, as the f ood in the corners tends to ov ercook.
31 DEFR OSTING AD VICE Defrosting f ood using your micr owa ve ov en is the quick est method of all. It is a simple proccess but the f ollowing instructions are essential to ensur e the food is thoroughl y defrosted. NO TES: • Remov e all packaging and wrapping before defr osting.
32 REHEA TING AD VICE Plated meals Sliced meat P oultr y por tions Casseroles Remo ve an y poultr y or meat portions, reheat these separately , see below . Place smaller items of food to the centr e of the plate , larger and thick er foods to the edge.
33 CLEANING & MAINTENANCE O VEN INTERIOR • It is important to clean the interior of your micro wav e oven after each use. •T o clean the ov en interior , use a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.
34 TR OUBLESHOO TING If you think the o ven is not working pr operly there ar e some simple checks you can carry out y ourself bef ore calling an engineer . This will help pre vent unnecessary ser vice calls if the fault is something simple. F ollow this simple check belo w: Place half a cup of water on the turntable and close the door .
35 TR OUBLESHOO TING ANSWER When the ov en is working, air cir culates within the cavity . The door does not form an airtight seal so air ma y escape from the door . The ov en cavity will normall y be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface.
36 TO REPLA CE THE MAINS PLUG The wires in the mains cable ar e colour coded as shown: Green and y ellow stripes = EAR TH Blue = NEUTRAL Bro wn = LIVE As the colours in the mains lead of your o ven ma.
SPOON MEASURES 1.25ml 1 / 4 teaspoon 2.5ml 1 / 2 teaspoon 5ml 1 teaspoon 15ml 1 tablespoon CONVERSION CHAR TS WEIGHT MEASURES 15g 1 / 2 oz 25g 1oz 50g 2oz 100g 4oz 175g 6oz 225g 8oz 450g 1lb V OLUME M.
38 10% 30% 30% 30% 30% 10% 30% 30% 30% 30% 30% 30% 30% 30% 30% 30% 30% Place in a flan dish. T urn over 4 - 5 times during defrosting. Shield. Place on a plate. T urn over 3 - 4 times, removing defrosted mince each time. Place in a flan dish. T urn 2 - 3 times, separate during defrosting.
39 COOKING CHAR T • Eggs, Fish and Fresh Pasta ar e cooked fr om chilled (5°C). 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.
COOKING CHAR T DU AL CONVECTION COOKING CHAR T • Chilled foods are cook ed from 5°C. • Frozen foods ar e cooked from -18°C. 40 50% 50% 50% 50% 50% 50% 50% 50% 50% Pre-soak all beans and pulses overnight, except lentils Add 750ml (1 1 / 2 pints) boiling water to beans.
41 DU AL CONVECTION COOKING CHAR T • Chilled foods are cook ed from 5°C. • Frozen foods ar e cooked from -18°C. Preheat ov en to 200°C . Remove fr om foil container . Glaze and place in a flan dish on the low rack. Stand for 3 - 4 minutes after cooking.
42 DU AL GRILL COOKING CHAR T DUAL GRILL, 30% DUAL GRILL, 30% DUAL GRILL, 10% DUAL GRILL, 10% DUAL GRILL, 10% Stage 1: MICR OW A VE 100% Stage 2: DUAL GRILL, 100% DUAL GRILL, 70% DUAL GRILL, 70% DUAL GRILL, 50% DUAL GRILL, 50% DUAL GRILL, 30% DUAL GRILL, 10% Place in a flan dish on the high rack.
43 DU AL GRILL COOKING CHAR T DUAL GRILL, 10% DUAL GRILL, 10% DUAL GRILL, 10% DUAL GRILL, 10% DUAL GRILL, 10% DUAL GRILL, 10% DUAL GRILL, 10% DUAL GRILL, 10% Place in a flan dish on the high rack. T urn over after 6 minutes. Place in a flan dish on the high rack.
44 REHEA TING CHAR T • Chilled foods are cook ed from 5°C. • T ake care when heating foods with high sugar or fat content, f or example , Christmas pudding and mince pies. • DO NO T EXCEED THE REHEA TING TIMES GIVEN IN THE CHAR T ABOVE. Remove fr om the can.
RECIPES Ser ves 125g onion, chopped 225g mushr oom, sliced 25g butter 25g plain flour 300ml ( 1 / 2 pint) milk 450ml ( 3 / 4 pint) hot vegetable stock 2.
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RECIPES Ser ves 2 medium aubergines salt 25g margarine 125g onion, chopped 15ml (1 tbsp) tomato purée 2.5ml ( 1 / 2 tsp) dried oregano (see tip , page 56) 200g canned tuna, drained 50g fresh br eadcrumbs 50g cheddar cheese, grated 1 Cut the aubergines in half lengthwa ys and score the flesh with a knife.
RECIPES Ser ves 225g bulgar wheat or cous cous 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 225g onion, chopped 50g celery , chopped 225g courgette, chopped 300ml ( 1 / 2 pint) hot fish stock .
RECIPES 5ml (1 tsp) green pepper corns, crushed 15ml (1 tbsp) fresh tarragon 2.5ml ( 1 / 2 tsp) salt 4 fresh tuna steaks (appr ox. 250g each) juice & grated rind of 2 medium oranges (see tip, page 81) olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water Ser ve with new potatoes and fresh vegetables.
50 RECIPES Ser ves 4 swordfish steaks (appr ox. 150g each) 30ml (2 tbsp) orange juice (see tip, page 81) 15ml (1 tbsp) lime juice (see tip, page 81) 15ml (1 tbsp) lemon juice (see tip, page 81) grated.
RECIPES Ser ves 300g hoisin sauce 45ml (3 tbsp) red wine 1.6kg pork spare ribs, separated 1 quantity sweet and sour sauce (see page 93) 1 Place hoisin sauce and wine in a large bowl, mix well. Coat the ribs with the sauce and lea ve in bowl to marinate overnight.
RECIPES Ser ves 150g coarse liver pâté 100g mushr oom, finely chopped 800g fillet of beef 450g puff pastry 1 egg (medium), beaten to glaze 1 Preheat the oven to CONVECTION 220ºC. 2 Combine the pâté and mushroom in a bowl. 3 Roll out pastr y to make a squar e 28cm (11") or size suited to the meat.
RECIPES Ser ves 225g self raising flour pinch of salt 100g shredded suet 150ml ( 1 / 4 pint) water 15ml (1 tbsp) olive oil 75g onion, chopped 150g back bacon, diced 225g leek, thinly sliced 150g stilt.
RECIPES Ser v 1.2 kg pork loin joint 60ml (4 tbsp) tomato ketchup 15ml (1 tbsp) sugar 15ml (1 tbsp) white wine or water 60ml (4 tbsp) hoisin sauce 1 clove garlic, crushed (see tip, page 60) 1 T rim the fat from the pork. Place in a 25cm (10”) flan dish.
RECIPES Ser ves 45ml (3 tbsp) vegetable oil 150g onion, finely chopped 100g celery , finely chopped 2 cloves garlic, crushed (see tip , page 60) 75g bacon, finely chopped 1 ba y leaf 400g canned, chop.
RECIPES Ser ves MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice (see tip, page 81) 60ml (4 tbsp) sata y sauce 1 clove garlic, crushed (see tip, page 60) tabasco sauce to taste 450g chicken fillets, cubed 4 wooden sk ewers 1 Place all the marinade ingredients in a large bowl, mix well.
RECIPES Ser ves 2 red chillies, deseeded and chopped 2 cloves garlic, chopped (see tip, page 60) 4 shallots, chopped handful fresh coriander zest half lime 5ml (1 tsp) demerara sugar 10ml (2 tsp) thai fish sauce 4 skinless chicken fillets (appr ox.
RECIPES Ser ves 225g mushr oom, sliced 125g onion, chopped 1 clove garlic, crushed (see tip, page 60) 60ml (4 tbsp) tomato purée 300ml ( 1 / 2 pint) red wine 5ml (1 tsp) dried oregano (see tip , page 56) 5ml (1 tsp) dried parsley (see tip , page 56) salt and pepper to taste 4 chicken portions 1 Place the mushrooms, onion and garlic in a 2.
RECIPES Ser ves 900g chicken, cut into large pieces 175g natural yoghurt 2 cloves garlic, crushed (see tip, page 60) 50g creamed coconut 10ml (2 tsp) turmeric 25g margarine 125g onion, sliced 5cm (2&q.
RECIPES Ser ves 50g margarine 225g button mushroom, sliced 75g onion, finely chopped 1 clove garlic, crushed (see tip below) 3 eggs (medium), beaten 225g cottage cheese 150ml ( 1 / 4 pint) natural yog.
RECIPES Ser ves 75g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 300g creamed spinach 75g celery , sliced 75g yellow pepper , sliced 125g courgette, sliced 400g canned, chopped tomatoes .
RECIPES Ser ves 3 medium courgettes, cut in 2.5cm (1") chunks 1 red pepper , cut in 2.5cm (1") pieces 1 yellow pepper , cut in 2.5cm (1") pieces 1 large aubergine, cut in 2.5cm (1") cubes 16 closed cap mushr ooms 16 cherry tomatoes 225g quorn, cut in 2.
RECIPES Micro wav e Tip: Roasting peanuts Place 50g peanuts in a shallow dish with a knob of butter and sprinkle with salt. Cook on 100% for 3 minutes, stir e very minute until golden.
RECIPES Ser v 300g shortcrust pastr y 75g broccoli flor ets 75g red pepper , sliced 75g leeks, sliced 4 eggs (medium) 300ml ( 1 / 2 pint) milk salt and pepper to taste 100g cheddar cheese, grated 1 Line a greased 25cm (10”) flan dish with pastry . 2 Spread the vegetables e venly ov er the pastr y base.
RECIPES Ser v 30ml (2 tbsp) olive oil 450g aubergine, cut in 2.5cm (1") cubes 225g leek, sliced 2 cloves garlic, crushed (see tip, page 60) 100g celery , sliced 3x 400g cans, chopped tomatoes 450.
RECIPES 175g margarine 100g caster sugar 225g self raising flour 50g milk chocolate drops 50g white chocolate drops The biscuits will be soft when hot but will harden as they cool. 1 Cream margarine and sugar until light and fluffy . Stir in the flour and milk and white chocolate drops to mak e a soft but firm dough.
67 RECIPES Ser ves 6 300g onion, chopped 125g red leicester cheese, grated 325g cheddar cheese, grated 2 eggs (medium) 45ml (3 tbsp) milk salt and pepper to taste 525g shortcrust pastr y 1 egg (medium), beaten, to glaze 1 Place the onion in a bowl and cook on 100% for 4 minutes, stir halfwa y through cooking.
RECIPES Ser v P ASTR Y: 225g self raising flour 100g shredded suet 150ml ( 1 / 4 pint) water FILLING: 25g margarine 6 spring onions, sliced 125g mushr oom, sliced 25g plain flour 120ml (8 tbsp) hot chicken stock 142ml (5 fl.
RECIPES Ser ves 1 x 150g ready made pizza base (appr ox 50g barbecue sauce 100g mozzarella cheese, grated 100g cooked chick en, chopped 100g pineapple chunks 50g green pepper , sliced 50g red onion, sliced 1 Preheat the oven to CONVECTION 250ºC. 2 Place the pizza base in a 25cm (10”) flan dish.
RECIPES Ser ves 125g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 450g lean minced beef 100g mushr oom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomato 150ml ( 1 / 4 pint).
RECIPES Ser ves 225g aubergine, cubed 225g canned tuna, drained 15ml (1 tbsp) olive oil 5ml (1 tsp) basil 225g fresh spinach fusilli (pasta twists) 600ml (1 pint) boiling water 300ml ( 1 / 2 pint) cheese sauce (see page 92) 100g cheddar cheese, grated 1 Place aubergine cubes, tuna, oil and herbs in a bowl, mix well.
RECIPES Ser ves 30ml (2 tbsp) olive oil 125g onion, finely chopped 1 stick celery , finely sliced 1 green pepper , seeded and sliced 1 red pepper , seeded and sliced 225g beef fillet, thinly sliced into 5cm (2") strips 2.
RECIPES Ser ves 1 red pepper , sliced 1 green pepper , sliced 1 yellow pepper , sliced 1 parsnip, sliced 75g red onion, chopped 175g courgette, sliced 125g carr ot, sliced 125g asparagus, cut into 3cm.
RECIPES Ser v 450g potato, grated 125g cheddar cheese, grated 75g fresh wholemeal br eadcrumbs 150g courgette, sliced 100g carrot, grated 100g celery , sliced 2 eggs (medium), beaten 150ml ( 1 / 4 pint) milk 100g courgette, sliced 75g cheddar cheese, grated to sprinkle 1 Combine the potato, cheese and br eadcrumbs in a bowl.
RECIPES Ser v 45ml (3 tbsp) vegetable oil 450g carr ot, sliced 450g swede, diced 350g celery , sliced 225g onion, sliced 100g parsnip, sliced 100g leek, sliced 150g pearl barley 100g butternut squash .
RECIPES Ser v BASE: 150g margarine 100g caster sugar 50g light brown sugar 1 egg (medium) 2.5ml ( 1 / 2 tsp) vanilla essence 300g plain flour 10g baking powder FILLING: 1 ripe banana, mashed 225g crea.
RECIPES Ser ves 1500ml (2 1 / 2 pints) milk 200g pudding rice 75g caster sugar 50g margarine 5ml (1 tsp) ground nutmeg (optional) 1 Place the milk in a 2.5 litre (appr ox. 4 pint) casser ole dish. Heat on 100% for 8 minutes. Stir in the rice, sugar and margarine, heat on 100% for 5 minutes.
RECIPES Ser v FILLING: 225g raspberr y , fresh or fr ozen 2 eating apples, peeled and thinly sliced 50g brown sugar 15ml (1 tbsp) Crème de Cassis (optional) CRUMBLE: 75g margarine 125g plain flour 100g ground almonds 75g caster sugar 50g toasted flaked almonds, to decorate 1 Place raspberr y , apple , sugar and crème de cassis in a 1.
RECIPES Ser v 225g shortcrust pastr y FILLING: 1 x 325g jar lemon curd MERINGUE: 4 egg whites (medium) 225g caster sugar 1 Preheat the oven to CONVECTION 200ºC. 2 Line a greased 25cm (10") flan dish with the pastry . Place on the lower shelf, bak e on CONVECTION 200ºC for 15 minutes until golden.
RECIPES Ser v 500g shortcrust pastr y FILLING: 100g caster sugar 50g plain flour 5ml (1 tsp) ground cinnamon 900g canned pear , sliced 15ml (1 tbsp) margarine T OPPING: 100g margarine 150g brown sugar.
81 RECIPES Ser v BASE: 175g margarine 175g caster sugar 5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour 50g cocoa powder 2.5ml ( 1 / 4 tsp) baking powder 50g walnut, chopped 100g m.
RECIPES Ser v 150ml ( 1 / 4 pint) sunflower oil 225g soft brown sugar 3 eggs (medium), beaten 225g self raising flour 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 300g carr ot, grated 125g wa.
RECIPES Mak 30ml (2 tbsp) caster sugar 5ml (1 tsp) ground cinnamon 300g plain flour 30ml (2 tbsp) caster sugar 10ml (2 tsp) baking powder 75g margarine 75g dried date, chopped 2 eggs (medium) 100ml milk 1 In a small bowl, combine the sugar and cinnamon.
RECIPES Ser v 100g margarine 100g caster sugar 3 eggs (medium), beaten 100g plain flour 75g ground almond 175g mixed dried fruit DECORA TE: 50g marzipan (see tip below) 25g glacé cherry , halved 25g walnut halves 1 Cream the margarine and sugar until light and fluffy , beat in the eggs.
RECIPES Mak res 125g margarine 50g set honey 50g soft brown sugar 1 egg (medium) grated rind and juice of 1 lemon (see tip, page 81) 175g self raising flour 30ml (2 tbsp) milk T OPPING: 15ml (1 tbsp) .
RECIPES Mak 175g margarine 100g demerera sugar 175g golden syrup 275g jumbo oats 1 Place the margarine , sugar and syrup in a large bowl, heat on 100% for 3 - 4 minutes, stir e very minute until melted, add the oats, mix well. 2 Spoon mixture into a well gr eased 25cm (10") flan dish, smooth the surface.
RECIPES Mak BISCUITS: 100g margarine 50g caster sugar 100g self raising flour 25g cocoa powder 2.5ml ( 1 / 2 tsp) vanilla essence BUTTERCREAM: 50g margarine 75g icing sugar 30ml (2 tbsp) cocoa powder 1 Combine all the biscuit ingredients in a bowl, mix w ell.
RECIPES Mak ke s 175g currant 50g candied peel 100g caster sugar 50g margarine 500g puff pastry 1 egg (medium) separated 30ml (2 tbsp) margarine, melted 50g caster sugar 1 Mix the currant, candied peel, sugar and margarine in a bowl and cook on 100% for 90 seconds.
RECIPES Ser ves 275g potato, cook ed and mashed 275g self raising flour 100g mature cheddar cheese, grated 5ml (1 tsp) salt 5ml (1 tsp) mixed dried herbs (see tip , page 56) 2 cloves garlic, crushed (.
RECIPES Ser v 675g strong white br ead flour 1 x 7g sachet easy blend yeast 10ml (2 tsp) caster sugar 5ml (1 tsp) salt 25g margarine 225g double gloucester cheese, grated 15ml (1 tbsp) fresh parsle y , chopped 450ml ( 3 / 4 pint) hand hot milk 1 egg (medium), beaten to glaze Ser ve with soup or use as a sandwich bread.
RECIPES 675g strong white br ead flour 1 x 7g sachet of easy blend yeast 10ml (2 tsp) caster sugar 5ml (1 tsp) salt 50g margarine 450ml ( 3 / 4 pint) hand hot milk 1 egg (medium), beaten to glaze 1 Place flour , yeast, sugar and salt in a large bowl, mix w ell.
RECIPES Mak ( pint) 25g margarine 25g plain flour 300ml ( / pint) milk salt and pepper to taste 1 Place the margarine in a bowl, heat on 100% for 40 seconds until melted. 2 Stir in the flour , mix well for approx. 30 seconds and gradually whisk in the milk.
RECIPES Mak ) 125g onion, finely chopped 1 green pepper , finely chopped 2 cloves garlic, crushed (see tip, page 60) 30g margarine 30g plain flour 30ml (2 tbsp) white wine vinegar 30ml (2 tbsp) soy sauce 300ml ( 1 / 2 pint) hot chicken stock 50g soft dark brown sugar 1 Place the onion, green pepper , garlic and margarine in a bowl, mix well.
RECIPES Mak 150g milk chocolate, brok en into pieces 100g butter , melted 450g icing sugar 45ml (3 tbsp) milk 1 Place the chocolate in a bowl and heat on 100% for 2 minutes, stir ev er y 30 seconds until melted. 2 Stir in butter , icing sugar and milk.
95 GU ARANTEE Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that f or a period of 12 months from the date of purchase the enclosed pr oduct will be free from def ects in materials and workmanship . Sharp agrees to pro vide for the repair or , at its option, the replacement of a defectiv e product.
96 SPECIFICA TIONS AC Line V oltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V , 50Hz Pow er Consumption: Micro wav e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.55kW Grill .
Sharp Electronics (U .K.) Ltd London, U. K. U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) W ebsite: http://www .sharp.co .uk/support PRINTED IN THAILAND TCADC A898WRRZ-K61 R-959M[1-34].
An important point after buying a device Sharp R-98STM-A (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Sharp R-98STM-A yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Sharp R-98STM-A - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Sharp R-98STM-A you will learn all the available features of the product, as well as information on its operation. The information that you get Sharp R-98STM-A will certainly help you make a decision on the purchase.
If you already are a holder of Sharp R-98STM-A, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Sharp R-98STM-A.
However, one of the most important roles played by the user manual is to help in solving problems with Sharp R-98STM-A. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Sharp R-98STM-A along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
