Sharp R-959SLMAA Manual do Utilizador

900W (IEC 60705)OPERATION MANUALwith COOKBOOKR-959(SL)M-AAMICROWAVE OVENwith GRILL and CONVECTIONR-959(SL)M-AA_01_[FC-38].indd AR-959(SL)M-AA_01_[FC

8The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers ind

98RECIPESMakes 150ml (1/4 pint)50g plain or milk chocolate30ml (2 tbsp) water90ml (6 tbsp) evaporated milk5ml (1 tsp) cornflour5ml (1 tsp) caster suga

99Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that for a period of 12 months from the date of purchase the enclosed product will be free from def

100AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Single phase 230-240V, 50HzPower Consumption:Micro

PRINTED IN THAILAND TCADCB128WRRZ-K43R-959(SL)M-AA_03_[spec].indd 101R-959(SL)M-AA_03_[spec].indd 101 5/16/2014 10:10:35 AM5/16/2014 10:10:35

9Microwaves are energy waves, similar to those used for TV and radio signals.Electrical energy is converted into microwave energy, which is directed i

10Your oven-has an energy save mode.1. Plug in the oven. Nothing will appear on the display at this time.2. Open the door. The oven lamp will light

11• Your oven has 6 power levels, as shown opposite.• To change the power level for cooking, enter the cooking time and then press the MICRO. POWER

12MANUAL COOKING• Enter the cooking time.• Select the cooking mode; MICROWAVE, GRILL, CONVECTION, DUAL GRILL and DUAL CONVECTION can be selected.• S

13NOTES FOR MANUAL COOKING AND DEFROSTING:• When the oven starts, the oven lamp will light and the turntable will rotate clockwise or anti-clockwise.

14HEATING WITHOUT FOODx2x1x1You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and not a

15GRILL COOKINGx2x1x1The grill at the top of the oven cavity has one power setting only. The grill is assisted by the turntable which rotates simultan

16PREHEATING THE OVENExample:To preheat the oven to 180ºC.1. Enter the temperature by pressing the CONV. (ºC) key 6 times.2. Press the START key onc

17Convection cooking is ideal for cooking cakes, buns, biscuits, scones and for proving bread at 40˚C.To achieve the best results when cooking by CONV

OPERATION MANUALThis operation manual contains important information which you should read carefully before using your microwave oven.IMPORTANT:There

18Dual Cook combines microwave power with convection or the grill.The combination of microwave power with convection or the grill reduces cooking time

19DUAL COOKINGNOTES:• For DUAL GRILL it is not necessary to preheat the grill.• Use the high rack and low rack for Dual Cooking (refer to the cookin

20EXPRESS COOK enables you to cook 3 popular menus from frozen or chilled. Please refer to the chart on page 21EXPRESS DEFROST enables you to defrost

21EXPRESS COOK / EXPRESS DEFROSTNOTES FOR EXPRESS COOK / EXPRESS DEFROST:• Press the MORE or LESS keys before pressing the START key as instructed in

EXPRESS DEFROST CHARTMENU WEIGHT RANGE COOKING PROCEDUREChicken Portions 0.3kg - 1.2kgApprox. weight of turntable. each portion:leg portions = 300gbre

23AUTOCOOK enables you to cook the foods listed on the control panel.For cooking instructions please refer to the charts on pages 24 - 25.Press the AU

24AUTOCOOKAUTOCOOK CHARTMENU WEIGHT RANGE COOKING PROCEDUREAUTOCOOK 1Chilled ReadyMealsStirrable: e.g. Spaghettibolognese,Beef stewNon-stirrable:e.g.

25AUTOCOOKAUTOCOOK CHARTMENU WEIGHT RANGE COOKING INSTRUCTIONSAUTOCOOK 7 Rice/Pasta0.1kg - 0.3kg • Place rice/pasta in an appropriate sized bowl.• A

261. SEQUENCE COOKINGThis function allows you to cook using up to 4 different stages which can include Microwave, Grill, Convection or Dual Cooking.O

27TO USE WITH AUTOMATIC PROGRAMMES:EXPRESS COOK / EXPRESS DEFROST / AUTOCOOKPress the LESS ( ▼ ) / MORE ( ▲ ) key before pressing the START key.Exampl

1YOUR OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2CONTROL PANEL:

28TO USE WITH MANUAL COOKING:Example:To cook for 10 minutes on 50% microwave power and then decrease the cooking time by 2 minutes.NOTES:• The cooking

294. KITCHEN TIMERUse the KITCHEN TIMER as a minute timer or to monitor the standing time for cooked/defrosted food.NOTES:• You can enter any time u

30WARNING:Follow instructions in the SHARP operation manual at all times.If you exceed recommended cooking times and use power levels that are too hig

31MICROWAVE COOKING ADVICEFace & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back when opening the oven door to

32SUITABLE COOKWARETo cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Th

33Defrosting food using your microwave oven is the quickest method of all.It is a simple proccess but the following instructions are essential to ensu

34For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated before serving.Plated meals Remove any poul

35OVEN INTERIOR• It is important to clean the interior of your microwave oven after each use.• To clean the oven interior, use a mild detergent solu

36TROUBLESHOOTINGIf you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. Thi

37TROUBLESHOOTING CHARTQUERY ANSWERDraught circulates around the door.When the oven is working, air circulates within the cavity.The door does not for

2NOTES:• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it is not damaged.• After cooking fatty f

38The wires in the mains cable are colour coded as shown:Green and yellow stripes = EARTHBlue = NEUTRALBrown = LIVEAs the colours in the mains lead o

39COOKBOOKCONTENTSINTRODUCTION & CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39DE

40FOOD DEFROST TIMEPOWER LEVEL▼ METHOD● STANDING TIMEMeat Joints (Beef,Lamb,Pork)19 - 20 Minutes per 450g10% Place in a flan dish. Turn over 4 - 5 tim

41FOOD COOKING TIMEPOWER LEVELMETHODSTANDING TIMEAubergines & Broccoli (fresh)4 - 5 Minutes per 225g100% Slice. Add 30ml (2 tbsp) water. Cover dis

42FOOD❇ COOKING TIMEPOWER LEVELMETHOD● STANDING TIMEScrambled Eggs15g butter2 eggs (medium) 30ml (2 tbsp) milk salt & pepper100%1 Melt the butter

43FOOD COOKING TIMEPOWER LEVELMETHOD STANDING TIMEBEANS & PULSESBlack-eyed Beans/Butter Beans 30 Minutesper 225g50%Pre-soak all beans and pulses o

44FOOD COOKING TIMEMETHOD COOKING MODEMeat Pie(uncooked, frozen)25 Minutesfor a 450g pie 30 Minutesfor a 550g pie 35 Minutesfor a 650g piePreheat oven

45FOOD COOKING TIMEMETHOD COOKING MODEOven Chips (thin & standard) (frozen)12 - 13 Minutes for 200g14 - 15 Minutes for 300gPlace in a flan dish on

46FOOD COOKING TIMEMETHOD COOKING MODECrispy Crumb Foods (chilled)8 - 9 Minutes for 100g10 - 11 Minutes for 200g12 - 13 Minutes for 300g14 - 15 Minute

47FOOD COOKING TIMEMETHOD COOKING MODECanned foods(soups, beans, vegetables, etc.)5 - 6 Minutes for 425gRemove from the can. Place in a dish, cover. S

3DIGITAL DISPLAY INDICATORS: 1. COOK 2. GRILL 3. CONVECTION 4. MICROWAVEKEYS: 5. TIME 6. GRILL 7. COMBI. 8. EXPRESS COOK 9. EXPRESS DEFROST 10. AUTO

48Total Cooking Time: 60-67 minutes Utensils: Bowl with lid (3l capacity) Square tray greaseproof paper Ingredients - for the dough375g Flour30g

49RECIPES WHEN USING SQUARE TRAYSTotal Cooking Time: 39-42 minutesUtensils: Square tray greaseproof paperIngredients - for the dough230g Flour20g Ye

50Total Cooking time: 44-49 minutesUtensils: Bowl with lid (3l capacity) Rectangular gratin dish (35x29 cm) Square trayIngredients600g Tinned tomatoe

51Total Cooking time: 18-20 minutesUtensils: Square trayIngredients9 Slices of bread for toasting butter9 Slices of cooked ham9 Half pears (tinned)

52RECIPESServes 445ml (3 tbsp) olive oil75g onion, chopped1 clove garlic, crushed (see tip, page 67)1 medium carrot, chopped1 stick celery, chopped100

53RECIPESServes 2 or 450g margarine50g fresh brown breadcrumbs50g cooked ham, finely chopped90ml (6 tbsp) double creamsalt and pepper to taste5ml (1 t

54RECIPESServes 42 medium auberginessalt25g margarine125g onion, chopped15ml (1 tbsp) tomato purée2.5ml (1/2 tsp) dried oregano (see tip, page 63)200g

55RECIPESServes 4225g bulgar wheat or cous cous600ml (1 pint) boiling water30ml (2 tbsp) olive oil225g onion, chopped50g celery, chopped225g courgette

56RECIPESServes 45ml (1 tsp) green peppercorns, crushed15ml (1 tbsp) fresh tarragon2.5ml (1/2 tsp) salt4 fresh tuna steaks (approx. 250g each)juice &a

57RECIPESServes 44 swordfish steaks (approx. 150g each)30ml (2 tbsp) orange juice (see tip, page 88)15ml (1 tbsp) lime juice (see tip, page 88)15ml (1

4IMPORTANT SAFETY INSTRUCTIONSIMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE 1. This oven is designed for countertop or

58RECIPESServes 460ml (4 tbsp) plain floursalt and pepper5ml (1 tsp) mixed herbs500g braising steak, sliced thinly75g streaky bacon rashers, chopped25

59RECIPESServes 475g soy sauce150g red wine1 clove garlic, crushed (see tip, page 67)675g lean steak, cut into 1” cubes2 large green peppers, seeded a

60RECIPESServes 6225g self raising flourpinch of salt100g shredded suet150ml (1/4 pint) water15ml (1 tbsp) olive oil75g onion, chopped150g back bacon,

61RECIPESServes 4 - 645ml (3 tbsp) sesame oil15ml (1 tbsp) garlic puree900g beef joint, thinly sliced150ml (1/4 pint) oyster sauce150ml (1/4 pint) hot

62RECIPESServes 4 - 6225g onion, sliced100g balti curry paste30ml (2 tbsp) plain flour300ml (1/2 pint) hot lamb stock900g lamb, cubed300g courgette, c

63RECIPESServes 4MARINADE:15ml (1 tbsp) groundnut oil15ml (1 tbsp) lemon juice (see tip, page 88)60ml (4 tbsp) satay sauce1 clove garlic, crushed (see

64RECIPESServes 490ml (6 tbsp) wholegrain mustard45ml (3 tbsp) dijon mustard45ml (3 tbsp) clear honey (see tip, page 94)12 chicken drumsticks (approx.

65RECIPESServes 4225g mushroom, sliced125g onion, chopped1 clove garlic, crushed (see tip, page 67)60ml (4 tbsp) tomato purée300ml (1/2 pint) red wine

66RECIPESServes 6900g chicken, cut into large pieces175g natural yoghurt2 cloves garlic, crushed (see tip, page 67)50g creamed coconut10ml (2 tsp) tur

67RECIPESServes 4 - 6100g parmesan cheese, grated1 egg (medium), beaten6 chicken breast fillets (approx. 200g each)25g plain flour400g canned chopped

5 11. If the power supply cord of this appliance is damaged, it must be replaced by an authorised SHARP service agent in order to avoid a hazard. 12

68RECIPESServes 4500g tofu, drained100g mozzarella, thinly sliced75g danish blue, thinly sliced1 quantity Spicy Tomato Sauce (see page 97)STUFFED TOFU

69RECIPESServes 4 - 6175g carrot, sliced225g leek, sliced100g celery, sliced75g onion, chopped3 cloves garlic, crushed (see tip, page 67)225g dried re

70RECIPESServes 4 - 615ml (1 tbsp) vegetable oil10ml (2 tsp) mustard seeds10ml (2 tsp) sesame seeds200g white basmati rice5ml (1 tsp) chilli powder5ml

71RECIPESServes 4 - 630ml (2 tbsp) olive oil175g onion, chopped2 cloves garlic, crushed (see tip, page 67)75g tomato purée225g carrot, chopped1 red an

72RECIPESServes 4 - 630ml (2 tbsp) olive oil450g aubergine, cut in 2.5cm (1") cubes225g leek, sliced2 cloves garlic, crushed (see tip, page 67)10

73RECIPESServes 42 x 150g ready made pizza bases (approx 9”)TOPPING:60ml (4 tbsp) tomato relish8 cherry tomatoes, sliced175g mozzarella cheese, grated

74RECIPESServes 4 - 6300g shortcrust pastry45ml (3 tbsp) barbecue sauce100g mushroom, sliced125g onion, finely chopped300g cooked chicken, chopped4 eg

75RECIPESServes 4 - 615ml (1 tbsp) olive oil6 spring onions, sliced1 small red pepper, seeded and sliced1 small green pepper, seeded and sliced175g po

76RECIPESServes 41 x 150g ready made pizza base (approx. 9”)50g barbecue sauce100g mozzarella cheese, grated100g cooked chicken, chopped100g pineapple

77RECIPESServes 4225g dried pasta, e.g. farfalle (pasta bows)600ml (1 pint) boiling water50g pine nuts1 quantity of blue cheese sauce (see page 97)15m

6Oven Use:• The oven is for domestic food use only.• Never operate when empty, except as directed in the ‘Heating without food’ section on page 14.•

78RECIPESServes 4225g aubergine, cubed225g canned tuna, drained15ml (1 tbsp) olive oil5ml (1 tsp) basil225g fresh spinach fusilli (pasta twists)600ml

79RECIPESServes 430ml (2 tbsp) olive oil125g onion, finely chopped1 stick celery, finely sliced1 green pepper, seeded and sliced1 red pepper, seeded a

80RECIPESServes 4 - 6900g red skinned potato, unpeeled & washed150g red onion, coarsely chopped50g vegetable oil30ml (2 tbsp) fresh rosemary, chop

81RECIPESServes 4 - 6450g potato, grated125g cheddar cheese, grated75g fresh wholemeal breadcrumbs150g courgette, sliced100g carrot, grated100g celery

82RECIPESServes 6 - 845ml (3 tbsp) vegetable oil450g carrot, sliced450g swede, diced350g celery, sliced225g onion, sliced100g parsnip, sliced100g leek

83RECIPESServes 6 - 8BASE:50g margarine15ml (1 tbsp) golden syrup225g ginger or digestive biscuits, crushedFILLING:50g margarine50g caster sugar45ml (

84RECIPESServes 41500ml (21/2 pints) milk200g pudding rice75g caster sugar50g margarine5ml (1 tsp) ground nutmeg (optional)RICE PUDDING1 Place the mi

85RECIPESServes 6 - 850g margarine150g brown sugar15ml (1 tbsp) instant coffee powder3 eggs (medium)300g milk chocolate, broken in pieces25g plain flo

86RECIPESServes 6125g dried fig, roughly chopped125g dried apricot, roughly chopped100g raisin100g currant60ml (4 tbsp) brandy75g self raising flour2.

87RECIPESServes 6 - 8500g shortcrust pastryFILLING:100g caster sugar50g plain flour5ml (1 tsp) ground cinnamon900g canned pear, sliced15ml (1 tbsp) ma

71. Remove all packing materials including the feature sticker (if applicable). The waveguide cover prevents food and grease from entering the wavegu

88RECIPESServes 12BASE:175g margarine175g caster sugar5ml (1 tsp) vanilla essence3 eggs (medium), beaten75g plain flour50g cocoa powder2.5ml (1/4 tsp)

89RECIPESServes 8 - 12 (1.1kg)150ml (1/4 pint) sunflower oil225g soft brown sugar3 eggs (medium), beaten225g self raising flour5ml (1 tsp) bicarbonate

90RECIPESMakes 16 squares150g smooth peanut butter100g margarine250g clear honey (see tip, page 94)2 eggs (medium)100g dried fig, chopped75g digestive

91RECIPESServes 8 (800g)100g margarine100g caster sugar3 eggs (medium), beaten100g plain flour75g ground almond175g mixed dried fruitDECORATE:50g marz

92RECIPESMakes 9 squares125g margarine50g set honey50g soft brown sugar1 egg (medium)grated rind and juice of 1 lemon (see tip, page 88)175g self rais

93RECIPESServes 8100g margarine200g plain chocolate, broken into pieces30ml (2 tbsp) golden syrup300g digestive biscuit, crushed75g mixed glace fruit,

94RECIPESServes 8 - 12 (1.3kg)340g margarine340g caster sugar7.5ml (11/2 tsp) vanilla essence6 eggs (medium), beaten150g plain flour75g cocoa powder2.

95RECIPESServes 4275g potato, cooked and mashed275g self raising flour100g mature cheddar cheese, grated5ml (1 tsp) salt5ml (1 tsp) mixed dried herbs

96RECIPESMakes 300ml (1/2 pint)25g margarine25g plain flour300ml (1/2 pint) milksalt and pepper to tasteWHITE SAUCE1 Place the margarine in a bowl, h

97RECIPESMakes 600ml (1 pint)125g onion, finely chopped1 green pepper, finely chopped2 cloves garlic, crushed (see tip, page 67)30g margarine30g plain