Sharp R-217E: DEFROSTING GUIDE

A35652,Russia R217E O/M,En

E – 11

DEFROSTING GUIDE

Power : MED LOW(30%)

Food

Approx. Cooking Time

Procedure

Steak

12–14min./500g

• Shield thin end of chops or steaks with

Chops

foil.

• Position the food with thinner parts in

the centre in a single layer on a

defrost rack.

If pieces are stuck together, try to sepa-

rate as soon as possible.

• Turn food over approximately half

way through defrosting. Shield warm

portions.

• After defrost time, stand covered with

*See NOTE below.

aluminium foil for 10–15 mins.

Poultry

13–15min./500g

• Remove from original wrapper.

Shield wing and leg tips with foil.

• Place breast side down on a defrost

rack.

• Turn food over approximately half

way through defrosting. Shield warm

portions.

• After defrost time, stand covered with

aluminium foil for 15–30 mins.

N.B. After standing run under cold

water to remove giblets if necessary.

Minced Beef

12–14min./500g

• Place frozen minced beef on a defrost

rack.

• Turn food over approximately half

way through defrosting. Shield warm

portions.

• After defrost time, stand covered with

*See NOTE below.

aluminium foil for 10–15 mins.

Chicken

12–14min./500g

• Shield the exposed bone with foil.

Pieces

• Place chicken on a defrost rack.

• Turn food over approximately half

way through defrosting. Shield warm

portions.

• After defrost time, stand covered with

*See NOTE below.

aluminium foil for 10–15 mins.

Roast/Beef

13–15min./500g

• Shield the edge with foil strips about

Pork

2.5 cm wide.

Lamb

12–14min./500g

• Place joint with lean side face upwards

(if possible) on a defrost rack.

• Turn food over approximately half

way through defrosting. Shield warm

portions.

• After defrost time, stand covered with

aluminium foil for 15–30 mins.

NOTE

• When freezing minced beef, 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.

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E – 12

CHARTS

FRESH VEGETABLE CHART

MICROWAVE

VEGETABLE

AMOUNT

COOKING PROCEDURE

TIME AT 100%

1

Artichokes

2 medium

Trim. Rinse well. Place onto a dinner plate. Cover

3

/

2

-5 minutes

with plastic wrap.

*

Asparagus

250 g

Wash and place in a freezer bag.

2-3 minutes

Beans

250 g

Cut into 4 cm pieces. Cook in 1-litre casserole dish

3-4 minutes

with 1 tablespoon water. Cover.

Beet

2 medium

Arrange in a 1.5-litre casserole dish.

6-8 minutes

4 small

Combine beet with 1/2 cup water. Cover.

*

Broccoli

500 g

Cut into uniform florets. Arrange with flower to-

6-7 minutes

wards centre. Cover.

Brussels sprouts

500 g

Arrange in a 23 cm flan dish. Arrange with stalk

3-4 minutes

towards outside. Cover.

*

Cabbage

250 g

Shred and cook in a 1-litre casserole dish with 2

3-5 minutes

tablespoons water. Cover.

*

Carrots

250 g

Arrange in a 1.5-litre casserole dish. Combine car-

3-4 minutes

rots with 1 tablespoon water. Cover.

*

Cauliflower

500 g

WHOLE. Wash well. Place on a dinner plate: cover

10-12 minutes

with plastic wrap: turn over after 3 minutes.

Stand, covered with foil, for 5 minutes.

500 g

Cut into uniform florets. Arrange with flower to-

4-5 minutes

wards centre, with 1 tablespoon water. Cover.

Chokos

500 g (2)

Peel, cut into quarters. Place in a 20 cm pie plate with

6-7 minutes

1 tablespoon of water. Cover.

*

Corn (on cob)

2

Arrange in a 1-litre casserole dish with 1/4 cup

7-9 minutes

water. Cover. Turn over during cooking.

4

Arrange in a 1.5-litre casserole dish with 1/3 cup

14-15 minutes

water. Cover. Turn over during cooking.

Eggplant

500 g

Cut into 2 cm cubes. Place in a 1-litre casserole dish

4-5 minutes

with 2 tablespoons water. Cover.

*

Mushrooms

500 g

Sliced or whole. Place in a 1-litre casserole dish with

5-7 minutes

2 teaspoons butter. Cover.

Peas - Green

500 g

Cook in a 1-litre casserole dish with 1 teaspoon

2-4 minutes

sugar and 1 tablespoon water. Cover.

1

1

- Snow

250 g

Remove string from pod. Cook in a 1-litre casserole

2

/

2

-3

/

2

minutes

dish with 1 tablespoon water.

*

Potatoes (jacket)

2 medium

Pierce skin with a fork. Place on turntable. Turn over

4-6 minutes

4 small

halfway through cooking. Allow to stand wrapped

in foil for 2-3 minutes.

(boiled)

2 medium

Peel and cube potatoes. Cook, covered, in a 1-litre

5-7 minutes

4 small

casserole dish with 1/2 cup water.

*

Pumpkin

500 g

Peel and cut into serving-size pieces. Place in a 1-

5-7 minutes

litre casserole dish. Cover.

Spinach

250 g

Wash and shred. Cook, covered, in a 1.5-litre casse-

3-5 minutes

role dish with 2 tablespoons water.

*

Squash

250 g

Wash and place in a casserole dish with 1 table-

4-5 minutes

spoon of butter or water. Cover. Pierce whole squash

with a fork.

Sweet Potato

500g

Peel and cube potatoes. Cook, covered, in a 1-litre

5-7 minutes

casserole dish with 1/2 cup water.

Tomatoes

500 g

Cut into quarters. Place in a 1-litre casserole dish.

4-5 minutes

Season and cover.

1

*

Zucchini

250 g

Cut into uniform-size pieces. Place in a 1-litre casse-

3

/

2

-5 minutes

role dish with 1 tablespoon water and 1 tablespoon

butter. Cover.

* Allow vegetables to stand for 1-2 minutes before serving.

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E – 13

FROZEN VEGETABLE CHART

1. Cook vegetables in a flan dish. Cover with a lid or plastic wrap.

2. Stir halfway through cooking.

3. Allow to stand 1-2 minutes before serving.

MICROWAVE

VEGETABLE

WEIGHT

SPECIAL PROCEDURES

TIME AT 100%

Beans (green, cut)

250 g

5-6 minutes

Broccoli

500 g

8-10 minutes

Break apart as soon as possible.

Arrange with flower towards the centre.

Brussels sprouts

500 g

7-9 minutes

Carrots (whole)

500 g

8-9 minutes

(sliced)

500 g

8-9 minutes

Cauliflower

500 g

8-10 minutes

Break apart as soon as possible. Arrange

with flower towards the centre.

Corn (on cob)

4 pieces

8-10 minutes

Add 1/2 cup water and 1 teaspoon sugar.

(500 g)

Turn 3-4 times during cooking.

(kernel)

250 g

3-5 minutes

Add 3 tablespoons water and 1 teaspoon of

butter.

Peas (green)

250 g

4-6 minutes

Spinach

250 g

5-6 minutes

Mixed Vegetables

250 g

4-5 minutes

Break apart as soon as possible.

REHEATING-FOOD CHART

COOKING TIME AND

FOOD

WEIGHT

SPECIAL INSTRUCTIONS

POWER LEVEL

1

1

Beverage

1 cup

1

/

2

-2

/

2

minutes on 100%

Stir after heating.

1

250 ml per cup

2 cups

3

/

2

-4 minutes on 100%

(room temp.)

Canned food

440 g can

9-10 minutes on 50%

Place food in bowl.

(eg. Spaghetti,

740 g can

10-11 minutes on 50%

Cover with plastic wrap or lid.

Baked Beans)

Stir halfway through cooking.

(room temp.)

Stir after heating.

1

Canned Soup

1 cup

2-2

/

2

minutes on 100%

Place food in bowl.

250 ml per cup

2 cups

5-6 minutes on 100%

Stir halfway through cooking.

(room temp.)

Stir after heating.

Dinner Plate-400 g

1 serve

7-8 minutes on 50%

Cover plate with plastic wrap. Place

per serve

directly on turntable. Allow to stand

(refrigerated)

2-3 minutes.

* Slice potato.

Casserole

1 serve

8-9 minutes on 50%

Place in a casserole dish, cover with

250 g per serve

lid. Place directly on turntable. Stir

(refrigerated)

2 serves

12-15 minutes on 50%

halfway through cooking. Allow to

stand for 2-3 mins.

NOTE: Room Temperature +20˚C

Refrigerator Temperature +3˚C

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E – 14

RECIPES

APPETIZERS/SOUP

SAVOURY MUSHROOMS

CREAM OF TOMATO SOUP

24 small cup mushrooms

1 small onion, peeled and chopped

6 slices multigrain bread

1 rasher bacon, rind removed, and chopped

4 rashers bacon, chopped

30 g butter

4 shallots, finely chopped

1 carrot, peeled and sliced

1/2 cup grated cheese

1 stick celery, chopped

2 eggs

2 tablespoons flour

2 tablespoons mixed herbs

3 large tomatoes, quartered

(thyme, oregano, sage, marjoram, parsley)

600 mL chicken stock

bouquet garni (A combination of dried herbs

1. Remove stalks from mushrooms.

such as thyme, parsley and bay)

2. Process bread into fine crumbs.

salt and pepper

3. Cook bacon between paper-towel for 2 min-

2 tablespoons cream

utes on 100%. Add shallots and cook a further

chopped parsley

minute.

4. Mix breadcrumbs, bacon, shallots, cheese,

1. Cook onion and bacon in the butter for 3

eggs and herbs until well combined.

minutes on 100%.

5. Spoon mixture into mushrooms. Place 12

2. Add carrot and celery. Cover and cook a fur-

mushrooms on the outside of the turntable

ther 3 minutes on 100%.

1

and cook for 1-1

/2

minute on 100%.

3. Sprinkle in flour and stir. Add the quartered

tomatoes, stock and bouquet garni. Cover and

Makes 24

cook for 13-18 minutes on 100%.

4. Remove bouquet garni; purée.

QUICK NACHOS

5. Return to the microwave, adding cream, pars-

ley and seasonings. Cover and cook for 3-5

200 g packet corn chips

minutes on 70%.

250 g barbecue-flavour dip

1/2 cup sour cream

Serves 4

2 tablespoons tomato paste

1/4 cup grated tasty cheese

VEGETABLE FRITTATA

1. Place corn chips in base of a flan dish.

2 large potatoes, peeled and thinly sliced

2. Mix dip and sour cream together. Pour over

1 onion, thinly sliced

corn chips.

5 eggs

3. Spread tomato paste over dip.

450 g sour cream

4. Sprinkle with cheese.

340 g can asparagus spears, drained

5. Cook for 3-5 minutes on 100%.

1/2 red capsicum, cut into strips

6. Serve immediately with guacamole (avocado

2 zucchinis, cut into strips

dip).

2 tablespoons parmesan cheese

Serves 4

1. Arrange potatoes and onion over base of

greased 25 cm pie plate.

2. Combine eggs and sour cream. Pour half the

PUMPKIN SOUP

mixture over potatoes.

1 kg pumpkin, peeled and chopped

3. Cook for 16-19 minutes on 70%.

2 small onions, chopped

4. Arrange asparagus, capsicum and zucchinis in

1 cup chicken stock

a circle over potato. Pour over remaining egg

1 cup cream

mixture. Sprinkle with cheese.

nutmeg

5. Cook for 19-21 minutes on 70%.

salt and pepper to taste

6. Stand covered in foil for 5 minutes.

1.

Place pumpkin, onion and stock in a large bowl.

7. Cut into wedges.

2. Cover and cook for 13-16 minutes on 100%.

Serves 4

3. Place in a blender or processor and blend until

smooth.

4. Transfer to a serving bowl and stir in cream

and nutmeg. Season to taste.

Serves 4-6

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E – 15

SEAFOOD

CRAB MORNAY

CHEESY SALMON ROLLS

60 g butter

ROLLS

1/3 cup plain flour

12 lasagne noodles

1/2 teaspoon dry mustard

(The broadest of the ribbon pasta)(200 g packet)

2 cups milk

250 g ricotta cheese (An Italian fresh,unripened

1 onion, finely chopped

cheese with smooth and mild-tasting)

2 x 170 g cans crab meat, drained

90 g cheddar cheese, grated

2 hard-boiled eggs, sliced

salt and pepper to taste

salt and pepper

2 eggs, lightly beaten

1/2 cup finely grated cheese

210 g can red salmon, drained

2 tablespoons cornflake crumbs

2 teaspoons lemon juice

1. Melt butter for 1 minute on 100%. Stir in flour

SAUCE

and mustard. Cook a further 1 minute on 100%.

2. Gradually stir in milk. Cook for 4-6 minutes on

1 tablespoon cornflour

100%, stirring every 2 minutes.

415 g can tomato purée

2 tablespoons parsley, chopped

3. Stir in onion, crab meat, eggs, salt and pepper

and 1/4 cup cheese.

ROLLS

4. Place into a 1-litre serving dish. Sprinkle with

1. Pour 1 litre (4 cups) hot water into a large dish.

cornflake crumbs and remaining cheese.

Layer noodles into water. Cook 4-5 minutes on

5. Cook for 7-8 minutes on 50%.

100%.

6. Serve with fresh garden salad.

2. Combine ricotta cheese, cheddar cheese, salt

Serves 6

and pepper, eggs, salmon and lemon juice;

mix well.

3. Place a spoonful of salmon mixture into each

GARLIC PRAWNS

lasagne sheet. Roll up tightly. Place in a single

24 green king prawns

layer in a shallow heat-proof dish, seam-side

1/3 cup olive oil

down.

2 tablespoons butter

SAUCE

3 cloves garlic, crushed

1 tablespoon chopped parsley

1. Combine cornflour with 2 tablespoons of to-

mato purée to form a smooth paste. Stir in

1. Peel and devein prawns, leaving tails intact.

remaining purée and parsley.

2. Combine olive oil and butter. Cook for 3 min-

2. Pour tomato purée over salmon rolls and cook

utes on 100%. Stir in garlic. Cook for 1 minute

for 10-12 minutes on 70% or until noodles are

on 100%.

tender.

3. Stir in prawns. Cook for 4-6 minutes on 50%,

Serves 4-6

tossing every minute. Spinkle with parsley.

4. Serve in individual dishes with garlic bread.

Serves 4

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E – 16

POULTRY

CHICKEN IN A POT

APRICOT CHICKEN

4 chicken thighs

4 chicken thighs

1/4 cup plain flour

1 packet French onion soup

2 rashers bacon, finely chopped

1 tablespoon plain flour

1 green capsicum, diced

250 mL apricot nectar

1 onion, finely chopped

825 g can apricot halves, drained

425 g can peeled tomatoes

1. Toss chicken in combined French onion soup

1 tablespoon tomato paste

and plain flour.

2 chicken stock cubes

2. Cook chicken for 13 minutes on 70%.

1 tablespoon soy sauce

salt and pepper

3. Pour over apricot nectar and apricots.

100 g mushrooms, sliced

4. Cook, covered, for 13-18 minutes on 70%.

5. Serve hot with pasta.

1. Toss chicken thighs in flour.

2. Combine all ingredients, except mushrooms,

Serves 4

in a 2-litre casserole dish.

3. Cover and cook for 22-26 minutes on 70%.

CHEESE AND HERB CHICKEN

Stir 2-3 times during cooking.

4. Add mushrooms. Cook, uncovered, a further

LEGS

5-6 minutes on 70%.

1 tablespoon chopped parsley

Serves 4-6

2 teaspoons basil

1 teaspoon tarragon

1 teaspoon dill

1 teaspoon mustard powder

CHICKEN WITH BACON AND

1/2 teaspoon paprika

salt and pepper

LEEK SEASONING

2 teaspoons sesame seeds

1.5 kg chicken

45 g butter, melted

60 g butter, melted

4 large chicken drumsticks

1 leek, finely chopped

60 g crushed crackers + 15 g cheese (grated)

11/2 cups wholemeal breadcrumbs

1. Mix parsley, basil, tarragon, dill, mustard pow-

1 egg yolk

der, paprika, salt and pepper, sesame seeds

salt and pepper

and one-third of butter together in a small

20 g butter, melted, extra

bowl.

1. Combine all stuffing ingredients.

2. Using a sharp knife, lift skin back from the

2. Fill cavity of chicken with stuffing and secure

chicken drumsticks.

with a toothpick.

3. Spread herb mixture between skin and chicken.

3. Brush chicken with extra melted butter.

4. Brush chicken with remaining butter, coat with

4. Place chicken on a rack, breast-side down,

biscuit crumbs.

cook for 16-19 minutes on 70%.

5. Place on rack, cook for 9-11 minutes on 70%,

5. Turn over, cook a further 16-19 minutes on

turning over halfway through cooking.

70%.

Serves 4

6. Allow to stand covered with aluminium foil for

10 minutes before serving.

Serves 4

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E – 17

MEAT

SHEPHERD’S PIE

LASAGNE

2 large potatoes

MEAT SAUCE

1 tablespoon butter

30 g butter

1 tablespoon milk

1 onion, chopped

salt and pepper

1 kg topside mince

500 g minced beef

1/4 cup tomato paste

1 onion, chopped

240 g jar bolognese sauce

1 tablespoon gravy powder

(pasta sauce made from

1/2 cup tomato sauce

minced meat and tomato)

1 tablespoon Worcestershire sauce

200 g can champignons, drained

(A hot sauce containing soy sauce, vineger,

1 clove garlic, crushed (optional)

molasses, chilis and tropical fruits and spices)

1 tomato, chopped

CHEESE SAUCE

2 tablespoons parsley

90 g butter

1 egg, beaten

1/3 cup flour

1. Peel and cut potatoes into 2.5 cm cubes. Add 2

1 3/4 cups milk

tablespoons water; cover and cook for 12-14

125 g tasty cheese, grated

minutes on 100% or until tender. Drain.

200 g packet instant lasagne noodles

2. Mash potatoes; add butter, milk, salt and pep-

100 g mozzarella cheese, grated

per.

(An Italian unripened curd cheese

with a mild, creamy taste)

3. In a large bowl, combine mince and onion and

cook for 9-11 minutes on 70%, stirring every 2

MEAT SAUCE

minutes. Drain juices from meat.

1. Place butter and onion in a Pyrex bowl. Cook

4. Add gravy powder, tomato sauce, Worcester-

for 2-3 minutes on 100%.

shire sauce, tomato and parsley. Mix well.

2. Stir in mince. Cook, uncovered, for 11-13 min-

5. Spoon mixture into a 3-litre casserole dish.

utes on 70%, stirring every 2 minutes. Drain

6. Spread mashed potato evenly over top of

excess fat.

mixture. Brush with beaten egg.

3. Stir in tomato paste, bolognese sauce, champi-

7. Cook for 18-19 minutes on 70%.

gnons and garlic.

8. Allow to stand for 10 minutes before serving.

CHEESE SAUCE

Serves 4-6

1. Melt butter for 40-50 seconds on 100%. Stir in

flour; cook for further 1 minute on 100%.

2. Gradually stir in milk, Cook for 4-5 minutes on

SPRINGTIME LAMB CASSEROLE

100%, stirring every minute.

3. Stir in tasty cheese.

1 packet (30 g) French onion soup

1/4 cup plain flour

TO ASSEMBLE

750 g lamb, cubed

1. Cover base of a 26 cm round dish with meat

4 spring onions, quartered

sauce. Dip lasagne noodles in hot water then

2 carrots, thinly sliced

place a layer of lasagne noodles on top. Spoon

1 cup chicken stock

in one-third of remaining meat sauce. Spread

310 g can corn kernels, drained

with one-third of cheese sauce.

2 sticks celery, finely chopped

2. Repeat process, ending with cheese sauce.

300 mL carton sour cream

3. Sprinkle with mozzarella cheese.

1. Combine French onion soup mix and flour in a

4. Cook for 18-21 minutes on 70%.

2-3 litre casserole dish. Toss the lamb in flour

5. Allow to stand 10 minutes before serving.

mixture, coating thoroughly.

6. Serve with a fresh garden salad and bread.

2. Add onions and carrots, stir in chicken stock

and mix well.

Serves 8

3. Cover and cook for 24-26 minutes on 50%,

stirring during cooking.

4. Add corn, celery and sour cream. Mix well.

5. Cook a further 11-13 minutes on 50%.

Serves 4

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E – 18

VEGETABLES

CAULIFLOWER AU GRATIN

EASY HOME-MADE RICE RISOTTO

500 g cauliflower florets

1 onion, diced

30 g butter

60 g butter

2 tablespoons flour

4 rashers bacon, diced

1 cup milk

(or 1 cup cooked chicken or ham)

1 teaspoon mustard

3 chicken or beef stock cubes

1/2 cup grated cheese

2 cups boiling water

paprika

1 cup long-grain rice, washed well

1 cup assorted finely chopped vegetables, e.g.

1. Place cauliflower in a flan dish. Cover and cook

carrots, zucchinis, mushrooms

for 5-7 minutes on 100%, until tender. Drain.

1

2. Melt butter in a Pyrex jug for 1-1

/2

minutes on

1. Place onion, butter and bacon in large casse-

100%.

role dish. Cook for 3-5 minutes on 100%. Stir

well.

3. Stir in flour. Cook for 1 minute on 100%.

2. Dissolve stock cubes in boiling water; add to

4. Gradually stir in milk and mustard. Cook for 3-

onion and bacon. Add all other ingredients.

4 minutes on 100%, stirring every minute.

Cover with a lid and cook for 13-18 minutes on

5. Stir in cheese until melted.

100%. Do not stir while cooking.

6. Pour over cauliflower. Sprinkle with paprika.

3. At the end of this time, all the liquid will have

7. Cook for 3-4 minutes on 100%.

been absorbed.

Serves 4-6

4. Leave to stand for 5 minutes and stir with a fork

before serving.

Serves 6-8

SCALLOPED POTATOES

3 large potatoes (approx. 500 g),

peeled and sliced thinly

HONEY CARROTS

1/4 cup water

500 g carrots, sliced lengthwise

1 large onion, sliced

60 g butter

200 g carton light sour cream

1 tablespoon grated orange rind

1 egg

2 tablespoon honey

90 g cheddar cheese, finely grated

paprika

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 8-10 minutes on 100%.

1. Place potatoes in a round or oval shallow dish,

add water, cover, and cook for 6 minutes on

Serves 4

100%.

2. Drain off water.

3. Arrange sliced onion over potatoes.

VEGETABLE PLATTER

4. Combine sour cream and egg. Mix well and

200 g carrots, sliced

pour over potatoes. Sprinkle with cheese and

200 g broccoli, cut into florets

a little paprika if desired.

100 g zucchinis, sliced

5. Cook uncovered, 10-12 minutes on 70%.

1. Arrange vegetables in a shallow dish with the

Serves 4-6

harder vegetables positioned around the out-

side and the softer vegetables in the centre.

2. Cover with a lid or plastic wrap.

3. Cook for 6-7 minutes on 100%.

Serves 4

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E – 19

DESSERTS

CALIFORNIAN APPLE CRUNCH

BAKED APPLES

800 g can pie apple

3/4 cup walnuts

340 g buttercake mix (see * below)

1/4 cup brown sugar

125 g hard butter, cut into thin slices

2 teaspoons mixed spice

3 tablespoons brown sugar

4 large apples

3 tablespoons coconut

2 tablespoons lemon juice

2 tablespoons crushed nuts

30 g butter, melted

1 teaspoon cinnamon

1. Place walnuts, sugar and mixed spice in a

1. Place pie apple in a shallow casserole dish.

blender or food processor, process until nuts

2. Sprinkle evenly with dry cake mix.

are finely chopped.

3. Layer sliced butter over cake mix, covering

2. Peel and core apples, brush with lemon juice.

completely.

3. Brush apples with butter. Toss in walnut mix-

4. Combine last 4 ingredients and sprinkle over

ture until evenly coated.

sliced butter.

4. Place in base of a 20 cm pie plate. Fill centre of

5. Cook for 7-8 minutes on 100%.

apples with any remaining walnut mixture.

6. Serve warm with whipped cream.

5 Cook for 7-8 minutes on 100%. Allow to stand

for 5 minutes.

Serves 6-8

6. Serve with whipped cream.

* You can also use the mixture of the following

Serves 4

instead of the cake mix;

1 1/2 cup flour

3 teaspoons suger

3 teaspoons skim milk powder

salt

SHARP CORPORATION OSAKA, JAPAN TINSZA049WRRZ-HR32

Russia R217E O/M,En,P08-19 03.10.23, 2:37 PM19