365481

Sanyo emd9553n Handleiding

3
Verklein
Vergroot
Pagina terug
1/60
Pagina verder
INSTRUCTION MANUAL
EM-D9553N
Read these instructions carefully before use.
If you follow these instructions, your Microwave
Oven will serve you long and well.
EUK
English
EM-D9553SN
Pow
Microwave Oven With Super Showerwave,
Fan Oven And
Oven Specification 4
Safety Instructions
How To Use Your Oven Safely 4
Other Important Safety Instructions 5
Setting Up & Getting To Know Your Oven
Installation 6
Oven Parts and Accessories 7
Oven Control Panel 8
Setting the Language 9
Setting The Clock 10
Child Lock Out / Demonstration Mode 10
How to use Kitchen Timer 11
Quick Start 11
MAFF Rating 11
Suitable Cookware 12-13
Operating Instructions
Quick Reference Guide to 8 Way Cooking 14
Manual Operation
High and Variable Power Cooking 15
Grill Cooking and Thermal Grill Cooking 16
Convection Cooking 17
Dual Cooking 18-19
Multi Stage Cooking 20
Automatic Operation
Automatic Thermal Weight Defrost & Charts 21-24
Direct Access, Direct Access Charts & Recipes 25-44
Slow Cooking & Recipes 45-52
Care Of Your Microwave Oven
Questions and Answers 53
Care and Cleaning 54
Before Calling For Service 54
Imperial to Metric Conversion Table 55
Warranty 55
Automatic Program Guide 59
Easy Use Chart 60
TABLE OF CONTENTS
4
SPECIFICATIONS
EM-D9553N / D9553SN
Power Source 230 V
Maximum Output Power 900 W*
Power Grill 1200 W
Convection Heater 1200 W
Oven Capacity 1.1 cu. ft. (32 L)
Outside Dimensions (W x D x H) 550 x 487 x 355
Net Weight 24 Kg
MAFF Rating 900 / E
*According to IEC 705 test procedures.
1. When boiling water or other liquids, be sure to
use a wide mouthed container, this will allow air
bubbles to escape freely and prevent boiling over.
Overheating the liquid beyond boiling point can
occur without the evidence of bubbling. This
could result in a sudden boil over of the hot liquid.
2. Do not attempt to operate the oven while empty
as this will cause damage.
3. Do not deep fry in the microwave oven as the
temperature of the oil cannot be controlled and it
may overheat.
4. Never completely seal containers in the
microwave oven. Coverings are necessary but
containers must not be airtight.
5. Small quantities of food with low moisture
content or high fat or sugar content can burn, dry
out or catch fire if cooked or re-heated too long.
Please note that the heating / cooking period
required is extremely short: for example it only
takes approximately 15 seconds to heat one
mince pie or similar.
NOTE
It is quite normal for steam to be emitted around
the door, for misting to occur on the door, or
even for water droplets to appear below the door
during the cooking cycle. This is merely
condensation from the heat of the food and does
not affect the safety of your oven.The door is not
intended to seal the oven cavity completely but its
special SANYO design contributes to the
complete safety of the appliance.
6. Always pierce food which has a skin or
membrane, for example, potatoes, tomatoes,
apples, sausages etc. If you don't pierce them
steam will build up inside and they may explode.
7. When disposable containers of plastic, paper or
other combustible materials are used to reheat
food, it is advisable to check from time to time
during the cooking cycle.
HOW TO USE YOUR OVEN SAFELY (MICROWAVE)
ALTHOUGH YOUR OVEN IS PROVIDED WITH SAFETY FEATURES,
IT IS IMPORTANT TO OBSERVE THE FOLLOWING:
a. Do not tamper with safety interlocks.
b. Do not place any object between the oven and the door or allow any food residue to accumulate on
sealing surfaces. Wipe the door sealing area frequently with a mild detergent, rinse and wipe dry. Never
use abrasive powders or pads.
c. When opened, the door must not be subjected to strain, for example, a child hanging on an opened door
may cause the oven to fall forward resulting in injury.
d. If any damage is apparent, do not operate the oven. Contact your nearest SANYO SERVICE CENTRE.
e. Children may use the appliance only without supervision as long as instructions had been given which
enables the child for safe operation and makes the child aware of the dangers of false operation.
OTHER IMPORTANT SAFETY INSTRUCTIONS
The following safety precautions should be
followed when using this appliance:
1. Read all instructions before first use.
2. When using the grill and / or convection
function for the first time, smoke and odour
may be given off for a few minutes. This is
normal during first operation, and is no
cause for alarm.
3. As with most cooking appliances, close
supervision is necessary.
If a fire should start:
* Keep the oven door closed.
* Turn the oven off.
* Disconnect the power cord or shut off the power
at the mains.
Other important safety points to remember are:
WHEN COOKING BY MICROWAVE:
1. Do not use wire ties in the oven. Be sure to
inspect purchased items for wire ties and
remove before placing food in the oven.
2. It is important to keep the oven interior clean.
Food particles left on the oven walls reduce the
efficiency of the microwaves.
3. Do not heat foods or liquids in bottles or jars
with lids on. Air must be allowed to escape from
the container.
4. Milk or food for babies should be heated on
450W. It should then be stirred thoroughly
and tested to ensure that it is at the correct
temperature before giving it to the baby.
SAVE THESE INSTRUCTIONS
WHEN COOKING BY GRILL / CONVECTION:
1. Take care not to spill water on the glass
viewing window during or immediately
after cooking as it may crack.
2. Be sure to use an oven glove when loading
and unloading the oven. Care should be
taken to avoid touching cavity walls inside
oven.
3. Be careful not to touch the viewing window
when loading or unloading the oven.
4. The top of the cabinet gets very hot,
therefore do not place items on the oven.
5. Care must be taken when removing cups of hot
liquid from the turntable. Cups should be lifted
not slid to the edge of the turntable to prevent
tipping.
WARNING
(a) Do not adjust or repair microwave oven yourself. Do not operate the oven if it is damaged,
until it has been repaired by a service engineer trained by the manufacturer.
(b) It is dangerous for anyone other than a properly qualified engineer trained by the
manufacturer to carry out adjustments or repairs.
(c) If the power supply cord is damaged, it must be replaced by the manufacturer or its
service agent or a similarly qualified person in order to avoid a hazard.
(d) On no account remove or interfere with any parts or screws.
THIS COULD PROVE VERY DANGEROUS.
5
6
INSTALLATION
CONNECTING TO THE MAINS
Before you use your oven, check that the voltage
shown on the data label located on the face of the
oven conforms with your mains supply. The mains
lead is fitted with a 13 amp plug containing a 13 amp
fuse. If the fuse requires replacing at any time, the
fuse cover should be removed using a small screw-
driver to lever it out. The old fuse should be replaced
by a 13 amp fuse and the fuse cover must be refitted
before the plug is used again.
If the plug supplied on the mains lead is not suitable
for the socket in your home, it should be cut off and
disposed of safely, or destroyed, to avoid any
possible shock hazard resulting from the plug being
inserted into a 13 amp socket elsewhere in the
house. A suitable replacement plug should then be
fitted. (If a 13 amp plug and socket are not used, the
circuit supplying the oven should contain a 13 amp
fuse).
If the fuse cover is lost or damaged, the plug must
not be used until a replacement is obtained.
Replacement fuse covers are available from SANYO
SERVICE CENTRES. It is important that the colour
of the replacement fuse cover corresponds with the
coloured insert or as embossed in words on the base
of the plug.
WARNING - THIS APPLIANCE MUST BE
EARTHED
IMPORTANT The wires in this mains lead are
coloured in accordance with the following code:
Green-and-yellow: Earth. Blue: Neutral. Brown:
Live.
As the colours of the wires in the mains lead of this
appliance may not correspond with the coloured
markings identifying the terminals in your plug,
proceed as follows:
The wire which is coloured green-and-yellow must be
connected to the terminal in the plug which is marked
with the the letter E or by the earth symbol or
coloured green or green-and-yellow.
The wire which is coloured blue must be connected
to the terminal which is marked with the letter N or
coloured black.
The wire which is coloured brown must be connected
to the terminal which is marked with the letter L or
coloured red.
OVEN POSITIONING
1. Install the oven on a flat, level
surface strong enough to
safely bear the weight of the
oven.
2. Do not locate the oven near
areas where heat and
moisture are generated as
this may lower oven efficiency.
3. Covering the air vents may
lead to malfunctioning,
therefore a minimum
clearance of 5cm is required
to each side, and to
the rear and 5cm above.
4. This oven conforms to EMC
Radio interference Directive
89/336/EEC, however some
interference may occur if it is
placed too close to a radio or
TV, so keep them as far apart
as possible.
5. The oven must be positioned
so that the supply plug is
easily accessible.
S
h
o
we
r
w
a
ve
8
0
0
5 cm
5 cm
5 cm
7
OVEN PARTS AND ACCESSORIES
1. Place the roller rest on the cavity bottom.
2. Place the turntable on top of the roller rest as shown
in the diagram. Make sure the turntable hub is
securely locked in the turntable shaft. Never place
the turntable upside down.
• Both turntable and roller rest must always be used
during cooking.
• All food and containers of food are always placed on
this turntable for cooking.
• This turntable rotates clockwise and anticlockwise;
this is normal.
• This turntable returns to its original starting position
when cooking is finished.
Roller Rest
Turntable
Turntable Shaft
TURNTABLE INSTALLATION
Your oven is supplied with the following accessories:
Turntable 1
Turntable roller rest 1
Metal rack 2
Instruction manual 1
Turntable
Door Release
Button
Vents
Keyboard
Metal Rack (High)
Metal Rack (Low)
Safety Interlock System
Turntable
Roller Rest
Vents
Vents
Your oven is supplied with the following accessories:
Turntable 1
Turntable roller rest 1
Metal rack 2
Instruction manual 1
Safety Interlock System
Turntable
Roller Rest
Vents
8
OVEN CONTROL PANEL
1. Display Window. Cooking
mode and short messages are
displayed.
2. Function Indicator.
3. Direct Access menu keypad.
4. More / Less key:- Allows
you to slightly increase or
decrease cooking time of
automatic programs.
5. Kitchen Timer key.
6. Auto Defrost.
7. Convection Temperature.
8. Micro Power.
9. Grill only.
10. Slow Cook.
11. Dual Cook.
12. Quick Start.
13. Time and Weight set.
14. Clear / Stop.
15. Start.
3
12
15
14
13
10
6
5
9
1
2
4
8
7
11
3
12
15
14
13
10
6
5
9
1
2
4
8
7
11
3
12
15
14
13
10
6
5
9
1
2
4
8
7
11
3
12
15
14
13
10
6
5
9
1
2
4
8
7
11
9
SETTING THE LANGUAGE
Your new microwave oven
comes with a five language
Word Prompt system.
Languages available are
English, German, Spanish,
Portugese and French.
When your oven is plugged in for
the first time or when power
resumes after a power
interruption, the display will show
“WELCOME TO SANYO -
REFER TO INSTRUCTIONS
BEFORE USE.”
By pressing “Start” it is
possible to select the different
languages.
When you have selected your
required language press “Clear
/ Stop” to hold that language,
the numbers in the display then
reset to 0: and you will be
prompted to set the time of day.
To set English:
1.
Touch "Start" key twice, the display
will show “BIENVENIDO A
SANYO - ANTES DE UTILIZAR
EL HORNO LEER EL MANUAL
DE INSTRUCCIONES.”
To set Spanish:
1.
2.
Touch "Clear / Stop"once to
select and hold language.
Touch "Start" key three times, the
display will show “BEMIVINDO A
SANYO - LEIA AS INSTRUCOES
ANTES DE USAR”
To set Portugese:
1.
2.
Touch "Clear / Stop"once to
select and hold language.
This oven is preset to English
therefore it is only necessary
to touch "Clear / Stop"once.
Touch "Start" key once, the display
will show
“HERZLICH WILLKOMMEN -
VOR GEBRAUCH DIESES GER-
AETES BITTE DIE GEBRAUCH-
SANLEITUNG LESEN.”
To set German:
1.
2.
Touch "Clear / Stop"once to
select and hold language.
Touch "Start" key three times, the
display will show “BIENVENU
CHEZ SANYO - VEUILLEZ LIRE
LE MODE DEMPLOI AVANT
DUTILISER VOTRE FOUR”
To set French:
1.
2.
Touch "Clear / Stop"once to
select and hold language.
10
SETTING THE CLOCK
When your oven is plugged in
for the first time or when
power resumes after a power
interruption, the display
resets to setting the language
procedure on Pg 9.
To set the clock follow
adjacent procedure.
Example: To set 4:30:
1.
2.
3.
4.
0: and “SET HOUR” shows in
display and the clock symbol
flashes. Touch "Down / Up" until 4:
is indicated in the display window.
“PRESS START” shows in display
and the start symbol flashes.Touch
"Start" Key. This locks in the hour
setting. “SET MINUTES” shows in
display and time indicator begin to
flash.
To set the minutes Touch "Down /
Up" keys until 4:30 is indicated in
the display window.
“PRESS START” shows in display
and the start symbol flashes.Touch
"Start" Key to lock in the time and
start the clock running.
CHILD LOCK-OUT AND DEMONSTRATION MODE
Child Lock-Out:
This oven has a safety
feature which prevents the
accidental running of the oven
by a child.
Demonstration Mode:
After the demonstration mode
has been set, the oven will
appear to operate normally if
the keys are pressed. However
the oven will produce NO
actual microwave power.
When in demonstration mode,
you can work through the
cooking procedure.
To set child lock-out.
1.
Press and hold "Clear / Stop" Key
for 3 seconds. Indicator LOCK is
indicated. Now the oven cannot be
operated.
To set demonstration mode.
1.
Press and hold "More / Less" Key
for 3 seconds. Indicator L lights
up and clock display reappears.
To cancel child lock simply repeat setting procedure. Indicator
LOCK disappears and clock display reappears. After 3 seconds the
oven will beep twice, this indicates that the child lock is cancelled
and the oven is now fully operational again.
To cancel demonstration mode simply repeat setting procedure.
Indicator L disappears and clock display reappears. The oven is
now fully functional once again. After 3 seconds the oven will beep
twice, this indicates that the demonstration mode is cancelled and
the oven is now fully operational again.
11
The Quick Start function allows
the oven to begin cooking
immediately on full power 900W.
NOTE:
The Quick Start key has been
pre-programmed to increase in
increments of 30 secs. up to a
maximum time of 10 minutes.
Example: Set oven to start cooking on Full Power 900W
for 2 minutes.
1.
Touch "Quick Start" Key 4
times. The microwave indicator
lights up and the oven begins to
operate immediately.
HOW TO USE THE KITCHEN TIMER
The oven may be used as a
useful automatic kitchen timer.
It may be set from 10 secs to 90
mins. This function operates
independantly of the cooking
functions, therefore the oven
may be operated at the same
time as the kitchen timer. The
cooking time will be indicated in
the display window. To check the
time remaining on the kitchen
timer, press "Kitchen Timer".
Example: To set kitchen timer for 5mins 30secs:
1.
2.
3.
Touch "Kitchen Timer".“KITCHEN
TIMER - SET TIME-” shows in dis-
play.
Touch "Down / Up" until 5:30 K (K
represents Kitchen Timer) is indicated
in the display window.
Touch "Start" Key. The Kitchen
Timer will begin counting down. To
cancel kitchen timer press "Clear /
Stop". If the start key is not pressed
immediately the Kitchen Timer will
begin counting down after 10 seconds.
Note:
To cancel the kitchen timer whilst the oven is operating, press “Kitchen
Timer” followed by “Clear/Stop”.
QUICK START
12
SUITABLE COOKWARE
MATERIAL
Turntable
Metal Racks
Metal Drip Tray
Heat & Grill Resistant
Ceramic & Glass.
China - Without
Metal Decoration.
Plastic-
microwave proof
cookware.
Plastic cling film,
microwave wrap,
microwave roasting
bags. (Do not use
metal twist ties.)
Metal Cookware
e.g baking tins, trays
Aluminum Foil
Paper
Greaseproof paper,
Kitchen Paper,
plates or cups.
Wood / Straw
MICROWAVE
Yes
Yes - Low Rack
should be used
for defrosting.
No
Yes
Yes
Yes
Yes - With care.
Pierce film.
Do not fit film skin
tight.Do not allow
film to touch food.
No
Yes - With care.
Small pieces may be
used for shielding.
Over use may
cause arcing.
Yes - With care.
Paper may be
used to absorb
moisture or fat.
Overheating could
cause fire.
Yes - With care.
For warming food
for a very short
time only.
GRILL / THERMAL
GRILL ONLY
Yes
Yes
Yes
Yes
Yes
No
No
Yes
Yes
No
No
CONVECTION
ONLY
Yes
Yes
Yes
Yes
Yes
No
No
Yes
Yes
Yes - With care.
Greaseproof paper
may be used to
line dishes.
No
SUITABLE COOKWARE (CONT.)
13
MATERIAL
Turntable
Metal Racks
Metal Drip Tray
Heat Resistant
Ceramic & Glass.
China - Without
Metal Decoration.
Plastic-
microwave proof
cookware.
Plastic cling film,
microwave wrap,
microwave roasting
bags. (Do not use
metal twist ties.)
Metal Cookware
e.g baking tins, trays
Aluminum Foil
Paper
Greaseproof paper
Kitchen Paper,
plates or cups.
Wood / Straw
DUAL COOKING
GRILL & MICROWAVE
Yes
Yes
Yes
Yes
Yes
No
No
Yes - With care.
Do not place metal
cookware on metal
racks or on metal
drip tray.
Yes - With care.
Small pieces may be
used for shielding.
Over use may
cause arcing.
No
No
DUAL COOKING
CONVECTION &
MICROWAVE
Yes
Yes
Yes
Yes
Yes
No
No
Yes - With care.
Do not place metal
cookware on metal
racks or on metal
drip tray.
Yes - With care.
Small pieces may be
used for shielding.
Over use may
cause arcing.
Yes - With care.
Greaseproof paper
may be used to
line dishes.
No
DUAL COOKING
CONVECTION &
GRILL
Yes
Yes
Yes
Yes
Yes
No
No
Yes
Yes
No
No
14
(For details of suitable cookware please see pages 12 - 13.)
Convection & Microwave Place dish directly on low rack. For faster cooking of many
(Variable combinations traditionally baked foods e.g baked
of convection temperature potatoes,pizza, roast poultry / joints,
100 - 250°C with 80, 150, roast potatoes, some cakes, au
300 or 450W microwave power. gratin dishes, frozen crispy crumb
convenience foods. For crisp
reheating of pastry items.
Convection with Grill Place on a metal baking on high rack. For fast cooking and crisping of
(210 - 250°C) small items e.g frozen potato
products, fish fingers, chicken
nuggets etc.
QUICK REFERENCE GUIDE TO 8 WAY COOKING
COOKING MODE ACCESSORIES TO USE SUGGESTED USE
Microwave Only Place dish directly on turntable. Defrosting, reheating, cooking
80, 150, 300, 450, Place dish on low rack for vegetables, rice, pasta, fish,
750 & 900W. optimum defrost results. casseroles, sponge puddings.
Grill Only Place high rack on turntable. For toasting bread, muffins etc.
(1 Setting)
Thermal Grill Place high rack on turntable. For cooking small chops,
(1 Setting) sausages, fish fingers etc.
Convection Only Place dish directly on turntable or For cooking meringues, biscuits,
(including 2 Level on low rack. scones, bread, Yorkshire
Convection Cooking.) Puddings, pastry items e.g pies,
(40 - 250°C) tarts etc.
2 Level Convection - Place dishes/ 2 Level Convection - For batch
trays on low and high rack. Change- baking of biscuits, scones, cakes
over position halfway through etc. on two levels.
cooking for best result.
Thermal Grill & 80, Place high or low rack on turntable. For faster cooking of traditionally
150, 300 or 450W grilled foods e.g chops, sausages,
Microwave. chicken pieces etc.
14
15
HIGH AND VARIABLE POWER COOKING
This basic microwave cooking
method allows you to cook
food for a desired time. In
addition to the maximum power
level, you can select different
microwave power from 5 other
levels, 80W to 750W for the
foods that require slower
cooking.
Foods with high moisture
content should be cooked on
maximum power, as this is the
fastest cooking method and
best maintains the natural
flavour and texture of the
foods.
Manual Defrosting
For manual defrosting (without
using Auto Defrost features),
use 150W. To speed up the
defrosting of dense foods over
450g (1Ib), the oven may start
on full power for 1-3 minutes,
then be reduced to 150W until
defrosting is complete.
NOTE:
The time increments for the
Up / Down keys are as follows:
TIME INCREMENT
0-5 min. 15 secs.
5-10 min. 30 secs.
10-30 min. 1 min.
30-90 min. 5 min.
Example: To cook at 450W for 1 min 30 secs
1.
2.
3.
4.
POWER SETTING SUGGESTED USE
80 W Softening cream cheese.
150 W Keeping foods warm, defrosting.
300W Completing the cooking cycle of pot
roasts.
Completing the cooking cycle of
some casseroles and stews.
Baked custards and cheese cakes.
450 W Roasting meats.
750 W Baking cakes.
Reheating precooked foods.
900 W Boiling liquids.
Baking fish, vegetables.
Touch "Clear / Stop".
Touch "Start".
To set the variable cooking levels the Power key should be touched as
follows:
900W ONCE
750W 2 TIMES
450W 3 TIMES
300W 4 TIMES
150W 5 TIMES
80W 6 TIMES
15
Touch "Power" Key 3
times. “450W SET TIME-”
shows in display.
Touch "Down / Up" until
1.30 is indicated in the
display window. “PRESS
START” shows in display.
GRILL COOKING
This method is ideal for
toasting bread or muffins.
Remember the oven will be hot.
Place all food on high grilling
rack.
Grill cooking time can be set to
a maximum of 90 minutes.
1.
2.
3.
4.
Touch "Clear / Stop".
Example: Set oven to Grill for 15 minutes.
Touch "Start".
THERMAL GRILL COOKING
During thermal grill cooking,
both fan and grill element
operate together to circulate
hot air around the food to
assist the cooking process.
This method is ideal for small
items such as sausages
which you would usually grill.
Place food on the high grill
rack on the turntable. Do not
use thermal grill for toasting
bread as the result will be
rather dry. The grill cooking
time can be set to a maxi-
mum of 90 minutes.
1.
2.
3.
4.
Touch "Clear / Stop".
Example: Set oven to Thermal Grill for 15 minutes.
Touch "Start".
16
Grill 1
Grill 2
Touch "Grill" key. The Grill
indicator lights up “GRILL -
SET TIME” shows in display.
Touch "Down/Up" until
15.00 is indicated in the
display window. “PRESS
START” shows in display.
Touch "Grill" key twice.
“GRILL 2 - SET TIME”
shows in display.
Touch "Down/Up" until
15.00 is indicated in the
display window. “PRESS
START” shows in display.
CONVECTION COOKING
This oven can be used as a
conventional oven by using the fan
assisted convection function. The
temperature range is 40 - 250°C.
For recipes which require higher
temperatures e.g pastries, scones
or Yorkshire puddings, best
results are obtained if the oven is
preheated first.
Note:
When preheating is completed.
Immediately place the food in the
oven, set the convection cooking
temperature, time and begin
cooking.
1.
2.
3.
Touch "Clear / Stop".
17
This function is ideal for cooking
meringues, biscuits, scones,
bread, Yorkshire puddings, large
fruit cakes and all pastries. It can
also be used for proving bread at
40°C. The convection cooking
time can be set for a maximum of
90 minutes.
One or two level convection
cooking;
Convection cooking can be done
on one or two levels using the two
racks provided. If cooking on one
level, place food on low rack. If
cooking on two levels (ie batch
baking) swap position of food
halfway through cooking to get the
most even result.
As there is no microwave energy
being used you can place metal
tins directly onto the metal racks
with no danger of arcing.
Press "Convec.Temp" key twelve
times. The Convection indicator
lights up and "200 C" is displayed.
Press "Start". The oven will now
preheat. When the correct
temperature is reached the oven
will beep 3 times and
"PREHEATING COMPLETED -
200 C" will appear in the display.
You may now place the food in the
oven, set the convection cooking
temperature and time as below and
begin cooking immediately.
4.
5.
6.
Example: To then set the preheated oven to cook using
Convection for 20 minutes, at 200°C.
Touch "Start".
Touch "Clear / Stop", once.
“200 C - SET TIME” shows
in display place food on the
low rack in the oven.
Touch "Down/Up" until
20.00 is indicated in the
display window.
Example: Set oven to Preheat to 200°C.
(The oven is preheated before the food is added)
18
DUAL COOKING
This oven offers you a choice of three methods of Dual cooking;
1. Convection + Microwave - For baking and roasting.
2. Thermal Grill + Convection - For fast crisping.
3. Thermal Grill + Microwave - For fast grilling.
Convection + Microwave
This function allows you to combine
convection operation with any one
of the four (80W, 150W, 300W,
450W) microwave power levels to
produce traditional baked or roasted
results in less time. This function
has many uses, particularly roasting
meat and poultry, cooking pizza,
baked potatoes, roast potatoes,
baking some cakes, frozen and
crispy crumb foods and reheating
pastries.
When cooking with dual convection
+ microwave it is not necessary to
preheat the oven.
Food should be placed on the low
rack or on the turntable.
Do NOT place metal cookware
directly on the low rack when using
this function as arcing may occur.
The Dual Convection + Microwave
function can be set for a maximum
of 90 minutes.
Example: Set oven to Convection + Microwave
for 15 minutes, at 220°C and 450W microwave power.
1.
2.
3.
4.
5.
Touch "Clear / Stop".
Touch "Start".
Press "Dual Cook" key once. The
Convection and Micro indicator light
up and "DUAL 1 200C 450W -
SET TIME" is displayed.
Touch "Down/Up" until
15.00 is indicated in the
display window.
Press "Convec.Temp." once -
"210 C" is displayed.
19
Thermal Grill with Convection
This function allows you to
combine convection operation
with the thermal grill, and is ideal
for cooking small foods which
require crisping e.g frozen potato
products such as oven chips,
potato croquettes or waffles, fish
fingers, chicken nuggets,
beefburgers and sausages.
Food should be placed on the
high rack which is on the
turntable. Alternatively food
maybe placed on a metal baking
tray on the high rack.
The Dual Convection + Thermal
Grill function can be set for a
maximum of 90 minutes.
Example: Set oven to Thermal Grill with Convection for
15 minutes, at 220°C.
1.
2.
3.
4.
5.
Touch "Clear / Stop".
Touch "Start".
DUAL COOKING
(
CONT.
)
Thermal Grill + Microwave
This oven has four settings:
Thermal Grill + 80W
Thermal Grill + 150W
Thermal Grill + 300W
Thermal Grill + 450W
This function allows you to
combine the speed of a
microwave with the browning
and crisping of a grill. Ideal for
all foods that would usually be
grilled e.g sausages, chops,
chicken pieces etc.
The Dual Thermal Grill +
Microwave function can be set
for a maximum of 90 minutes.
Example: Set oven to Thermal Grill with Microwave for
15 minutes, at 150W microwave power.
Touch "Clear / Stop".
Touch "Start".
1.
2.
3.
4.
5.
Press "Dual Cook" key twice.
The Grill and Convection
indicators light up and "DUAL 2
210 C GRILL 2 - SET TIME" is
displayed.
Touch "Down/Up" until
15.00 is indicated in the
display window.
Press "Convec.Temp." key
once "220 C " is displayed.
Press "Dual Cook" key three
times. The Grill and Microwave
power indicators light up and
"DUAL 3 GRILL 2 450W - SET
TIME" is displayed.
Touch "Down/Up" until
15.00 is indicated in the
display window.
Press "Micro Power" key twice.
"150W" is indicated.
20
MULTI-STAGE COOKING
Example: To set the oven to microwave on 450W for 10
minutes, and then Grill for 5 minutes.
1.
2.
3.
4.
5.
6.
Touch "Clear / Stop".
Touch "Start".
Multi stage cooking is ideal for
sequential cooking. It allows you
to cook at different power levels
and with different cooking
modes for a set time.
Up to three stages may be set.
All the stages should be set
before starting the oven.
The following table shows the
combinations possible when
cooking with multi-stages:
1st 2nd 3rd
Micro Micro Micro
Micro Micro -
Micro Micro Grill
Micro Micro Thermal grill
Micro Micro Convection
Micro Micro Dual
Micro Grill -
Micro Thermal grill -
Micro Convection -
Micro Dual -
NOTE:
Dual cook - This is microwave
with grill or convection at the
same time, or convection with
grill at the same time.
After grill, thermal grill,
convection or dual cooking it is
NOT possible to set microwave.
For three stage cooking, follow
same procedure as shown,
simply insert third stage at step
5, then press start.
Press "Micro Power" key 3
times. The Micro indicator lights
up and "450W - SET TIME" is
displayed.
Touch "Down/Up" until 10.00 is
indicated in the display window.
Press "Grill" key once.The Grill
indicator lights up and "GRILL -
SET TIME" is displayed.
Touch "Down / Up" until
5.00 is indicated in the
display window.
21
Touch "Auto Defrost" once.
“MEAT DEFROST - SET
WEIGHT” shows in display.
AUTOMATIC THERMAL WEIGHT DEFROST
1.
2.
3.
4.
5.
6.
Touch "Clear / Stop".
Touch "Down/Up" until
1000 g is indicated in the
display window. “PRESS
START” shows in display.
Touch "More / Less" key once
to increase defrosting time as
desired. A is indicated in the
display window and the Start
prompt flashes.
Example: To Defrost 1000 g of Meat using adjust "More"
Touch "Start".
This feature allows you to
accurately defrost meat,
poultry, fish or bread.
Simply enter the weight of the
food and the oven will select the
correct defrosting time. The
More / Less key may be used to
increase or decrease the
defrosting time as necessary.
The chart below indicates the
maximium / minimum weights for
use with Auto Weight Defrost
Programs;
Important: WHEN USING FOIL
FOR SHIELDING IT IS
IMPORTANT THAT THE FOIL
DOES NOT TOUCH THE
WALLS OF THE OVEN.
Auto Weight Defrosting chart
appears on pages 23-24.
Defrost
Program
1. Meat
2. Poultry
3. Fish
4. Bread
Min. Weight
100 g
100 g
100 g
100 g
Max. Weight
3500 g
3500 g
1000 g
900 g
PAUSE
The Auto Weight Defrost programs have a built-in pause
function to allow for checking and rearranging of food. On
commencing Auto Weight Defrosting the time for the
first defrost period will countdown in the display.
At the pause rearrange the food as recommended in the
defrost table, close the door and press "Start". The defrost
time for the second defrost period will countdown in the
display.
If you do not open the door at the pause, the oven will
restart after approximately 2 minutes and commences the
second defrost period.
Defrost Program
Press once = Meat
Press twice = Poultry
Press three times = Fish
Press four times = Bread
22
AUTO WEIGHT DEFROST -
HINTS & TIPS FOR BEST RESULTS
1. MEAT:
For defrosting meat joints, minced meat, chops, steaks etc.
Meat Joints - Use of “More” key is recommended.
To prevent over defrosting meat joints will require shielding around fatty areas with a smooth piece of foil.
Joints will require at least 40 minutes standing time after defrosting to ensure that the centre is thoroughly
defrosted, large joints will require longer standing times.
Steaks / Chops - “More / Less” key is not usually required.
Particularly delicate outer areas of steaks / chops may require shielding with smooth foil.
Minced or Cubed meat. Use of “Less” key is recommended.
Minced or Cubed meat should be broken up as soon as possible and any defrosted parts removed.
Sausages / Spare Ribs / Bacon - Use “Less” key recommended for these delicate meats.
Chops / sausages etc should be arranged in a single layer, and turned / rearranged at the pause. Most
meats, with the exception of joints will require a standing time of at least 15 minutes.
2. POULTRY:
For defrosting whole poultry and poultry pieces.
Whole Poultry - Use of “More” key is recommended.
Shielding of thin leg and wing areas and back bone is recommended. Begin defrosting breast side down
and turnover at the pause. Whole poultry will require a standing time of at least 40 minutes to ensure that
the centre is defrosted, large poultry will require longer standing times.
Chicken Pieces - “More / Less” key is not usually required.
Particularly delicate or thin parts may require shielding with smooth foil. Arrange pieces with the
thicker parts to the outside and rearrange at the pause.
3. FISH:
For defrosting all types of fish.
Fillets - “More / Less” key is not usually required.
Whole Fish / Fish Steaks / Prawns - Use of “Less” key is recommended for these more delicate types of
fish. Arrange fish in single layer, overlap thin areas and shield delicate areas such as heads and tails with
small, smooth pieces of foil. (It is important that this foil does not touch the oven side.) Rearrange fish at
the pause. Allow standing time of at least 10 minutes.
4. BREAD
For defrosting small bread items e.g rolls, bun and slices required for immediate use.
Remove all packaging and place the bread on a plate, at the pause it is very important to separate the
rolls / slices (a knife may be useful). Rearrange with the most frozen parts to the outside, remove any
defrosted pieces. (When rearranging slices it is vital to ensure that the turntable can still turn.)
Note that immediately after defrosting bread may feel warm. Allow 5-10 mins standing time. The defrosting
process can be speeded up by cutting rolls in half as soon as possible.
Loaves may be defrosted using “More” key, at least 15 mins standing time will be required.
Begin defrosting whole loaves on their side, cut in half and turn over at the pause. It is important to cut
whole loaves on their side, cut in half or into slices as soon as possible to speed up the defrosting process.
This program is not suitable for defrosting cakes, gateaux or cheese cakes.
Remove all packaging and place food on a microwave safe plate on the low rack.
Please follow hints and tips below.
23
AUTO WEIGHT DEFROST CHART
FOOD MORE / LESS PREPARATION PAUSE DIRECTIONS STANDING
KEY TIME
1. MEAT
Meat Joint + Shield back fat and any thin Turnover and remove foil from Min 40
(MORE) areas with smooth foil. back fat. Leave foil on warm, thin mins.
Begin defrosting best side down. or delicate areas
Chops / NO If frozen in a block separate as Turnover, rearrange and remove 15 mins.
Steaks soon as possible. Arrange in a foil.
single layer with thin ends of chops
to the centre. Shield any delicate
or thin outer areas with small pieces
of smooth foil.
Minced / NO Break apart as soon as possible. Break apart and remove any 15 mins.
Cubed defrosted parts.
Meat
Sausages / - Arrange in a single layer. Separate and rearrange. 15 mins.
Spare Ribs (LESS) Separate as soon as possible. Remove any defrosted parts.
/ Bacon
2. POULTRY
Whole + Shield thin leg, wing areas and Turnover and remove foil. Min 40
Poultry (MORE) back bone. Begin defrosting Leave foil on any warm, mins.
breast side down. thin or delicate areas.
Poultry NO Shield thin areas. Turnover, rearrange and 15 mins.
Pieces Arrange in a single layer remove foil.
with thicker parts to the
outside.
3. FISH
Fillets NO Arrange in an even layer. Turnover and rearrange. 10 mins.
If frozen in a block separate
as soon as possible. Overlap
thin areas.
Steaks NO Arrange in an even layer with Turnover and remove foil. 10 mins.
thicker parts to the outside,
shield outer edges of steaks
with smooth pieces of foil.
Whole NO If more than one fish arrange Turnover and remove foil. 10 mins.
head to tail. Shield ends with
smooth pieces of foil.
Prawns - Arrange in an even layer. Stir. 10 mins.
(LESS)
Remove all packaging and place the food on a microwavesafe plate on the low rack.
For best results follow the recommendations below.
24
AUTO WEIGHT DEFROST CHART (CONT.)
FOOD MORE / LESS PREPARATION PAUSE DIRECTIONS STANDING
KEY TIME
4. BREAD
Whole + Place loaf on its side. Cut in half if possible and turn over. 15 mins.
Loaf (MORE)
Rolls / NO Arrange evenly on plate. Separate and rearrange with frozen 10 mins.
Slices parts to the outside. Remove any
defrosted pieces.
Croissants - Arrange evenly on plate. Separate and rearrange with frozen 10 mins.
/ Crumpets (LESS) parts to the outside. Remove any
defrosted pieces.
DIRECT ACCESS
The Direct Access feature allows
you to simply and automatically
cook a range of popular foods.
Your oven offers the following
Direct Access programs:
Baked Potato,
Chicken Pieces,
Roast Joint,
Frozen Pizza,
Casserole,
Snacks,
Baked Fish,
Chops / Steaks and
Cake / Pudding.
Operation is very easy. Simply
touch the appropriate key the
correct amount of times ( see
directions included in the chart),
and touch start.
The MORE / LESS key can be
used to adjust the end cooked
results to personal taste. With
time and practice it is possible to
adjust the cooking time to
produce food to personal
preference.
Always ensure food is piping hot
before eating.
Example: To cook 250g Baked Fish by Direct Access , well done.
1.
2.
3.
4.
Touch "Start".
BAKED POTATO
Touch Key To cook
Once 1 potato
Twice 2 potatoes
3 Times 3 potatoes
4 Times 4 potatoes
Enter the required amount by touching the appropriate key
several times as detailed below.
25
VERY IMPORTANT
For best results, please
follow the guidelines in
the Direct Access food
chart on pages 26-28.
Touch "Clear/Stop".
ROAST JOINT
Touch Key To cook
Once 800 g
Twice 1200 g
3 Times 1600 g
4 Times 2000 g
FROZEN PIZZA
Touch Key To cook
Once 100g
Twice 300g
3 Times 400g
4 Times 500g
CASSEROLE
Touch Key To cook
Once
Chicken Casserole
Twice
Beef Casserole
3 Times
Curry
4 Times
Minced Beef
SNACKS
Touch Key To cook
Once 1 snack
Twice 2 snacks
3 Times 3 snacks
4 Times 4 snacks
BAKED FISH
Touch Key To cook
Once 250g
Twice 450g
3 Times 650g
4 Times 900g
CHOPS / STEAKS
Touch Key To cook
Once 1 chop/steak
Twice 2 chop/steaks
3 Times 3 chop/steaks
CAKE / PUDDING
Touch Key To cook
Once Sponge Cake
Twice Fruit Cake
3 Times Chocolate Brownies
4 Times
Flapjack
CHICKEN PIECES
Touch Key To cook
Once 1 piece
Twice 2 pieces
3 Times 3 pieces
4 Times 4 pieces
(SEE RECIPES)
(SEE RECIPES)
Touch "More / Less" key if
required.
Touch "Baked Fish" key once to
select “Baked Fish”. “250 G
BAKED FISH - PRESS
START” is displayed. Place fish
on the low rack on the metal
drip tray on the turntable.
DIRECT ACCESS CHART
FOOD START COOKWARE PREPARATION AT PAUSE AFTER MORE / LESS
QUANTITY TEMP. BEFORE COOKING COOKING + / -
BAKED
POTATO
Each potato Room Place on low Wash, dry and prick No pause. Stand 2 Press More
approx. Temp. rack on with fork. Arrange Turnover minutes For a very well
225g each turntable. evenly around edge halfway in oven. done result.
1,2,3,or 4 of low rack. When through For potatoes at
potatoes. cooking one potato, cooking a cold start
place on edge of low time. temperature.
rack.
CHICKEN
PIECES
Each piece Chilled Place on low Wash and dry At pause No stand Press More
approx. rack on chicken. Brush with turn over required. For a very well
225g,eg turntable. oil and seasoning. so skin done result.
chicken Place on low rack on side is For very chilled
quarters, turntable. Begin uppermost. chicken pieces.
legs etc. cooking with
1,2,3 or 4 skin side down first.
pieces.
PORK CHOPS /
BEEF STEAKS
Each chop Chilled Place on high Wash and dry chops. Turnover at No stand Press More
approx. 200g rack on Brush with a little oil pause. required. For a well cooked
For 1,2, or 3 turntable. and seasoning. result or for
chops. Place on high rack on very chilled meat.
on turntable.
Each steak approx. 300g Press Less
For 1,2 or 3 steaks. For a more
rare steak result.
FROZEN
PIZZA
For four Frozen Low rack on Remove from No pause. No stand Press More
common -18°C turntable. packaging. Place on No action required. For cheese topped
sizes of low rack. For best required. pizzas.
frozen pizza: results ensure that
100g, 300g, 400g the topping is evenly
500g spread over the pizza
surface.
26
DIRECT ACCESS CHART
FOOD START COOKWARE PREPARATION AT PAUSE AFTER MORE / LESS
QUANTITY TEMP. BEFORE COOKING COOKING + / -
ROAST
MEAT
JOINT
For joints Chilled. Low rack on Wash and dry joint. Turnover if Remove Important
of four metal tray on Brush with a little oil. necessary. from oven, Press More
common turntable. Place directly on low (Depending cover For a very well
sizes : (Alternatively rack on metal tray on on shape of loosely done pork result.
800 g / 1lb 13oz meat may be turntable. (Or in dish joint.) with foil
1200 g / 2lb 8oz placed in a on low rack.) and leave No Adjustment
1600 g / 3lb 2oz heatproof and to stand Pork.
2000 g / 4lb microproof dish for 15-20 Well done beef
on the low rack.) minutes or lamb.
Suitable Cuts: before
Pork - loin, leg carving. Press Less
Beef - topside, Lamb.
sirloin rolled rib. Beef.
Lamb -
shoulder, leg
SNACKS
For Room or Low rack on Remove from No pause. No stand Press More
reheating chilled turntable. packaging. No action required. For very chilled
FRESH, temp. Remove all foil required. items.
not frozen, containers.
precooked When heating No Adjustment
individual pastry several items arrange For items in the
items e.g individual evenly around edge 150 - 200g range.
meat or vegetable of rack. When cooking For individual pies
pies, pasties, one item place on edge and traditional
sausage rolls, slices of low rack. shape cornish
of quiche or pie. pasties.
1 pie / portion -
150g +/- 50g Press Less
For items in the
For heating; 100 - 150g range.
1,2,3 or 4 items. For flatter shaped
pasties, sausage
IMPORTANT rolls, slices of pie
This program is not or quiche.
intended for reheating
whole family size pies,
fruit pies or sweet mince
pies.
27
DIRECT ACCESS CHART
FOOD START COOKWARE PREPARATION AT PAUSE AFTER MORE / LESS
QUANTITY TEMP. BEFORE COOKING COOKING + / -
BAKED FISH
For cooking Chilled Baked Fish / Please see No pause. No stand Press More
fresh fish Temp. Whole Fish details given No action required. For very chilled
e.g fillets, Shallow at end of table. required, fish.
steaks,whole fish, buttered heat however if you
stuffed whole fish, microproof dish. wish to rearrange No
Adjustment.
rolled stuffed fish fish do so after For fish fillets.
or breaded fillets. 6 - 7 minutes of For well done whole
Breaded Fillets / of cooking time. and stuffed whole
For cooking 4 weights Crisp Whole Fish fish.
of fish +/- 50g; Low rack on metal
250g / 10oz tray on turntable. Press Less
450g / 1lb For fish steaks.
650g / 1lb 8oz For thin fillets or for
900g / 2lb particularly delicate
fish. For a less well
done whole fish
result.
CASSEROLE
For cooking 4 Large heat and Please refer to the At pause stir Stir well. Please refer to
types of savoury micro proof recipes detailed at the dish. recommended
dishes; casserole with the end of this recipes.
Chicken Casserole lid, or large section.
Beef Casserole bowl covered
Curry with plate.
Minced Beef
IMPORTANT
For best results please
use the recommended
recipes provided at the
end of this section.
CAKE / PUDDING
For cooking 4 specific Please refer to the recommended recipes
types of cake/pudding. detailed at the end of this section.
Sponge cake / Pudding
Fruit Cake
Chocolate Brownies
Flapjack
IMPORTANT
For best results please
use the recommended
recipes provided at the
end of this section.
28
DIRECT ACCESS RECIPES
Baked Fish Program
Baked Fish - Preparation
General
Remove from packaging.
Remove entrails and head from whole fish.
Wash all fish (except breaded fillets) very well, dry with kitchen paper.
Baked Fish
Place the prepared fish in a buttered shallow heat and microwave proof dish.
Season with salt and pepper, sprinkle with lemon juice and dot with butter. Do not cover dish.
Place on turntable. Cook using Direct Access - Baked Fish program.
(Recipe example - Trout with Almonds - Please refer to recipe below)
Stuffed Baked Fish
Prepare the fish fillets - spread the stuffing on the fish and roll up.
Whole Fish - Fill the cavity with stuffing. Secure with wooden cocktail stick or by tying with cotton.
Place in buttered shallow heat and microwave proof dish. Do not cover dish.Place on turntable.
Cook using Direct Access - Baked Fish program.
Note; details of suggested fish stuffings see pg. 31.
Crisp Breaded Fillets / Crisper Whole Fish
If a more crisp result is required, place fish on the low rack on the turntable - this allows for more all round
crisping and a less moist result.
Sauces to serve with Baked Fish
Prepare the baked fish according to the direct Access guidelines.
Serve as it is or with one of the simple sauces suggested below.
Pour the sauce over the cooked fish or serve separately.
Note; details of suggested fish sauces see pg. 30.
29
Ingredients
1 - 4 medium whole trout, gutted,
washed and dried.
a little lemon juice
salt and pepper to taste
a few flaked almonds
butter to dot fish
Method
1. Place the trout in a buttered micro and heatproof
dish.Sprinkle with lemon juice. Season to taste
with salt and pepper.Dot fish with butter.
2. Place uncovered dish on turntable.
3. Cook using Direct Access - Baked Fish.
Baked Fish
Trout with almonds
Sauces to serve with Baked Fish
Basic White Sauce (Makes about 300mls / 1/2 pint)
Ingredients
25g / 1oz butter
25g / 1oz plain flour
300mls / 1/2 pint milk
salt and pepper to taste
Method
1. Melt the butter in a large jug or bowl on 'high'
(900W) for 45-60 secs.Stir in the flour and mix to a
roux. Blend in the milk gradually, stirring
continuously until well combined and smooth.
2. Cook, uncovered, on 'high' for 2-3 minutes.
Stir thoroughly every 1 1/2 minutes.
3. The sauce should be smooth, glossy and coat the
back of a spoon. Season to taste with salt and
pepper.
V
ariations;
Cheese Sauce
Stir in 100g / 4oz grated cheese after cooking and
mix well.
Parsley Sauce
Stir 4 tblsps finely chopped fresh parsley (or 2 tsps
dried) and 1 tblsp (15mls) lemon juice into the
sauce halfway through the cooking time. Mix well.
Lemon Sauce
Stir in the finely grated rind of a lemon and 1 tblsp
of lemon juice halfway through the cooking
time. Mix well.
Maitre d'Hotel Sauce
Use 150mls / 1/4 pint fish stock and 150mls / 1/4
pint milk instead of all milk.Also stir in 1 tblsp /
15mls lemon juice and 2 level tblsps finely
chopped fresh parsley halfway through cooking.
After cooking stir in 2 tblsps / 30mls double cream.
Mushroom Sauce
Add 3 or 4 finely chopped mushrooms to the
melted butter, cook on 'high' for 1 1/2 - 2 minutes.
Then stir in the flour and follow basic sauce
method.
Anchovy Sauce
Stir in 2 tblsps / 10mls anchovy essence and
1 tsp / 5mls lemon juice halfway through cooking.
Mix well.
Prawn Sauce
Stir in 50g / 2oz finely chopped peeled prawns,
2 tsps / 10mls lemon juice and 1/2 tsp / 2.5mls
anchovy essence halfway through cooking.
30
DIRECT ACCESS RECIPES (CONT.)
DIRECT ACCESS RECIPES (CONT.)
100g / 4oz fresh white breadcrumbs
1 level tblsp finely chopped fresh parsley
( or 1/2 to 1 tsp dried)
1/2 tsp finely grated lemon rind
50g / 2oz peeled prawns, coarsely chopped
1/2 tsp salt
25g / 1oz melted butter
milk to bind
Prawn Stuf
fing
Celery and Tomato Stuffing
100g / 4oz fresh white breadcrumbs
2 level tblsps finely chopped celery
2 skinned and chopped tomatoes
1/2 tsp salt
dash of lemon juice
25g / 1oz melted butter
milk to bind
Lemon and Herb Stuf
fing
100g / 4oz fresh white breadcrumbs
1 level tblsp finely chopped fresh parsley
(or 1/2 tsp dried)
1 level tsp finely grated lemon rind
dash of lemon juice
1 level dstsp fresh thyme (or 1/2 tsp dried)
1/2 tsp salt
pinch of white pepper
25g / 1oz melted butter
milk to bind
31
Stuffings for Baked Fish
Use to stuff baked whole fish, or to put in rolled fish fillets.
Secure the stuffing in the fish with small wooden cocktail sticks or tie with cotton.
Remember to remove sticks or cotton before serving.
The recipes below make sufficient stuffing for 3-4 medium whole fish.
Simply mix all the ingredients together well and bind with the milk.
100g / 4oz fresh white breadcrumbs
1 eating apple - peeled, cored and finely
chopped
finely grated rind and juice of 1 lemon
2 level tsp finely chopped fresh parsley
(or 1 tsp dried)
25g / 1 oz melted butter
milk to bind
Orange and Herb Stuffing
1 small onion, very finely chopped or grated
finely grated rind and juice if 1 medium orange
2 level tblsps finely chopped parsley
(or 1 tsp dried)
1/2 tsp salt
25g / 1oz melted butter
milk to bind
100g / 4oz fresh white breadcrumbs
Apple and Herb Stuf
fing
Variations
Syrup sponge
Place 3 tblsp (45mls) of jam around the bottom of
the basin before adding the sponge mixture. If you
wish add the grated rind of a lemon to the sponge
mixture.
Jam Sponge
Spread 3 tbsp (45mls) of jam around the bottom
and sides of the basin before adding the sponge
mixture.
Lemon or Orange sponge
Add the grated rind of 2 oranges or lemons
when mixing the sponge ingredients.
Chocolate Sponge
Replace 2 level tblsp of flour with 2 level tblsp of
cocoa powder.
Ginger Pudding
Add 100g / 4 oz finely chopped stem ginger to the
sponge mixture.
Pineapple Upside Down Pudding
Place 4 pineapple rings and 4 glace cherries in the
bottom of the basin. Place the sponge on the top.
(4 Apricot halves can be used in place of the
pineapple and cherries ).
DIRECT ACCESS RECIPES (CONT.)
Cake/ Pudding Program
Sponge Pudding /Cake
For cooking plain sponge cake or sponge pudding
Recommended recipes for;
Victoria Sandwich Cake (+variations) - Pg 33
Sponge Pudding (+variations) - See below.
Fruit Cake
For cooking light fruit cake
Recommended recipes for;
Light Fruit Cake (+variations) - Pg 34
Chocolate Brownies
For cooking chocolate brownies
Recommended recipes for;
Chocolate Brownies - Pg 35
Flapjack
For cooking flapjack
Recommended recipes for;
Flapjack (+variations) - Pg 36
Sponge Pudding / Cake:
Sponge Pudding
(Serves 3-4)
Ingredients (Basic Plain Sponge)
100g / 4oz soft tub margarine
100g / 4oz caster sugar
2 eggs beaten
half tsp / 2.5ml baking powder
few drops vanilla essence
100g / 4oz self raising flour
2tblsp / 30mls milk
Cookware
1200ml (2 pint) microwave proof pudding bowl.
Lightly greased.Cover with a microwave proof
plate. Place on turntable.
Method
1. Cream the margarine and sugar together.
Gradually add the egg and vanilla essence.
Stir in the flour.Gradually stir in enough milk to give
a soft dropping consistency.
2. Spoon the mixture into a greased 1200ml (2 pint)
microwave proof pudding basin and level the
surface.Cover with a plate. Cook on Direct Access
Cake / Pudding Program - Sponge Cake /
Pudding.
3. Leave to stand for 5 minutes before turning out on
to a warm serving dish. Serve with custard.
Choice of 4 Programs
This program offers a choice of 4 programs for cooking a range of cakes / puddings;
All recomended recipes are detailed in pages 32 - 36
32
33
DIRECT ACCESS RECIPES (CONT.)
P1 Sponge Pudding / Cake:
Victoria Sandwich Cake
Ingredients (Basic Plain Sponge Cake)
100g / 4oz soft tub margarine
100g / 4oz caster sugar
2 eggs beaten
half tsp / 2.5ml baking powder
100g / 4oz self raising flour
2 tblsp / 30mls milk
Cookware
18cm / 7inch deep microwave proof souffle dish -
greased and circle of greaseproof paper in base.
Place directly on turntable.
Method
1. Cream the margarine and sugar together.
Gradually add the egg. Stir in the flour. Gradually
stir in enough milk to give a soft dropping
consistency.
2. Spoon the mixture into a greased 18cm / 7 inch
souffle dish, with a greaseproof circle in base,
level the surface. Cook on Direct Access Cake
Program - Sponge Cake.
3. Leave to stand for 10 minutes before turning out
on to a wire cooling rack. Remove the greaseproof
paper.
4. When the cake is cold, cut it in half and sandwich
together with jam or jam and butter cream. Sift
icing sugar lightly over the top.
Variations
Lemon or Orange
Replace the milk with the juice and grated rind of 1
medium orange or lemon. When cold, fill with
orange or lemon butter cream.
Chocolate
Replace 2 level tblsps of flour with 2 level tblsps of
cocoa powder. When cold fill with vanilla or
chocolate butter cream.
Coffee
Dissolve 1 - 2 tsp of instant coffee in a little warm
water. Add with the milk.
Butter Cream
Sift 225g / 8oz of icing sugar into a bowl, gradually
beat in 100g / 4 oz of softened butter and a few
drops of vanilla essence. Add 1 - 2 tblsps of milk
for a softer consistency.
V
ariations;
Chocolate Butter Cream:- mix in 1 level tblsp of
cocoa powder dissolved in a little warm water.
Do not add the milk.
Coffee Butter Cream:- mix in 2 tsp of instant coffee
dissolved in a little of the milk.
34
DIRECT ACCESS RECIPES (CONT.)
Light Fruit Cake
Ingredients
225g / 8oz self raising flour
125g / 5oz butter
125g / 5oz caster sugar
2 eggs, beaten
125g / 5oz mixed dried fruit
1 tsp finely grated lemon rind
90mls / 6-7 tblsp milk
Cookware
18cm / 7 inch round cake tin. Greased and lined
with greaseproof paper. Place on turntable.
Method
1. Cream the butter and sugar. Gradually mix in the
egg and flour. Add the fruit, lemon rind and milk.
Mix well.
2. Transfer mixture to a greased and lined 18cm / 7
inch round cake tin. Smooth top and place on
turntable.
3. Cook on Direct Access - Cake / Pudding - Fruit
Cake - More (or no adjustment is required if you
prefer a less well done result.)
4. After cooking allow cake to stand in tin for 5
minutes before turning onto wire rack to cool.
Remove greaseproof paper.
5. When cool store in an air tight container.
Variations
Cherry Cake
Replace the dried fruit with 125g / 5oz glace
cherries, wash and dry cherries, cut into quarters
and mix with 1 tblsp of the 225g / 8 oz of
measured flour. Fold into the mixture.(Before
cooking press Less to gain a good result)
Cherry and Ginger
Replace the dried fruit with 75g / 3oz glace
cherries, washed, dried and quartered, and
50g / 2 oz of finely chopped preserved ginger. Mix
the cherries and ginger with 1 tblsp of the
225g / 8 oz of measured flour. Fold into the
mixture. (Before cooking press Less to gain a
good result)
Date and W
alnut
Replace the dried fruit with 75g / 3oz finely
chopped dates and 50g / 2oz chopped walnuts.
Add 1 level tsp (5mls) of mixed spice to the flour.
Omit the lemon rind. (Before cooking press Less
to gain a good result).
Coconut and Lemon
Omit the fruit and replace with 75g / 3 oz
desiccated coconut, increase the lemon rind to
2 tsps.
Coconut and Cherry
As for coconut and lemon, but add 50g / 2oz of
quartered glace cherries.
Sultana and Orange
- Replace the dried fruit with
125g / 5oz of dried sultanas. Replace the lemon
rind with 2 tsps of orange rind.
Banana
Replace the dried fruit with 1 mashed ripe banana.
Add 1/4 tsp baking powder. (Before cooking press
Less to gain a good result)
Marmalade Cake
Replace the dried fruit with 2 heaped tblsps of
orange marmalade and the finely grated rind of
orange. (Before cooking press Less to gain a
good result)
Please see summary of cooking
recommendation for light fruit cake
variations overleaf.
35
DIRECT ACCESS RECIPES (CONT.)
Cake Type
Light Fruit
Cherry
Date and Walnut
Coconut
Marmalade
Sultana
Banana
More / Less
Recommendation
No adjustment required
Less
Less
Less
Less
No adjustment required
Less
For a more
well done result
More
Not recommended
No Adjustment
No Adjustment
Not recommended
More
No Adjustment
Light Fruit Cake Continued
Fruit Cake Variations - Cooking Recommendations
Chocolate Brownies
Ingredients
100g / 4oz self raising flour
quarter tsp baking powder
100g / 4oz plain chocolate, broken into pieces
100g / 4oz butter
100g / 4oz soft brown sugar
2 eggs, beaten
50g / 2oz chopped walnuts
50g / 2oz mixed dried fruit
For the Icing:
100g / 4oz plain chocolate, broken into pieces
12g / half oz butter, melted.
Cookware
20cm / 8 inch square lightly greased heatproof
dish or tin. Line base with greaseproof paper.
Place on low rack on turntable.
Method
1. Melt 100g chocolate on 'high' power for 1-2
minutes until melted. Mix well.
2. Cream together the butter, sugar and vanilla
essence. Stir in the eggs, flour and chocolate and
mix well. Fold in the walnuts and fruit.
3. Transfer the mixture into a greased 20cm / 8 inch
square heatproof dish, lined with greaseproof
paper. Place on the low rack on the turntable.
Cook on Direct Access Cake / Pudding Program -
P3 Chocolate Brownies.
4. Cool in tin. Do not ice until the brownies are cold.
To make the icing melt 100g chocolate on 'high'
power for 1-2 minutes, stir in the melted butter and
mix well. Spread over the cooled brownies. Allow
to set then cut into squares. Store in an airtight
container.
36
DIRECT ACCESS RECIPES (CONT.)
Flapjack
Ingredients
125g / 5oz butter, cut into pieces
100g / 4oz soft brown sugar
125g / 5oz (2 generous tblsp) golden syrup
225g / 8oz rolled oats.
Cookware
20cm / 8 inch square lightly greased heatproof
dish or tin - place a square of greaseproof paper in
the base of the dish. Place on low rack on
turntable.
Method
1. Place the butter, sugar, and syrup into a large
microwave proof bowl, heat on 'High' (900W) for
1 1/2 - 2 minutes or until melted. Mix well. Stir in
the oats and mix well.
2. Transfer the mixture into a greased 20cm / 8 inch
square heatproof dish and press down lightly.
Place on the low rack on the turntable. Cook on
Direct Access Cake /Pudding Program -
Flapjack.
Note - For a more crisped result press more . For
a more sticky result press less .
3. Leave to stand for 5-10 minutes before cutting into
wedges. Remove from dish when cold. Store in
airtight container.
V
ariations
Coconut Flapjack
Replace 50g / 2oz of oats with 50g / 20oz of desic
cated coconut.
Cherry Flapjack
Add 50g / 2oz of chopped cherries to the oats.
Raisin Flapjack
Add 50g / 2oz of raisins to the oats.
Chocolate Flapjack
After cooling, partially dip the flapjack wedges in
melted chocolate. Leave to set.
37
DIRECT ACCESS RECIPES (CONT.)
Chicken Casserole
For cooking whole chicken portions with or with
out bone in a sauce.
Standard recipes for;
Chicken Cacciatore - See Below.
Coq Au Vin - Pg 38
Chicken and Herb Casserole - Pg 39
Beef Casserole
For cooking of stewing beef i.e longer, slower
cooking to allow some time for meat to tenderise.
Recommended recipes for;
Beef Casserole - Pg 40
Hungarian Beef Goulash - Pg 41
Beef Burgignonne - Pg 41
Curry
For boneless meat pieces in sauce
Recommended recipes for;
Beef Curry with Apricots (for tender beef, only for
stewing beef use beef casserole program) - Pg 42
Sweet and Sour Chicken / Pork - Pg 42
Fruity Chicken Curry - Pg 43
Minced Beef
For savoury dishes based on minced beef
Recommended recipes for;
Savoury Mince - Pg 43
Chili Con Carne - Pg 44
Beef Bolognese - Pg 44
Casserole Program
Choice of 4 programs
The casserole program offers a choice of 4 programs for cooking a range of savoury meat dishes;
All recipes are for 3 or 4 servings and are to be found on pgs 37 - 44
Chicken Casserole:
Chicken Cacciatore
(Serves 4)
Ingredients
4 chicken portions, skinned, total weight
approx. 800g - 900g
100g / 4oz mushrooms, washed and sliced
1 tblsp / 15mls oil
1 onion, peeled and chopped
2 cloves garlic, crushed
2 level tblsp (30mls) plain flour
1/4 pint chicken stock (or white wine)
400g / 16 oz canned chopped tomatoes
2 tblsp (30mls) tomato puree
1 bay leaf
1/2 tsp dried oregano
1/4 tsp dried basil
pinch of sugar
salt and pepper
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Place the oil, onion and garlic in a large casserole
dish, cover and cook on High Power (900W)
for 3 minutes.
2. Stir in the flour, blend in the stock or wine. Add all
the remaining ingredients, except the chicken, stir
well. Cover and cook on High power (900W) for 2
minutes. Stir well and add the chicken, ensuring it
is well covered by the sauce. Cover the dish and
cook on Direct Access - Chicken Casserole.
3. At the pause, stir. Recover and return to the oven.
Press start.
4. After cooking stir well.
38
DIRECT ACCESS RECIPES (CONT.)
Chicken Casserole:
Coq
Au Vin
(Serves 4)
Ingredients
4 Chicken portions, skinned, total weight
approx. 800g - 900g
100g / 4oz button mushrooms, washed
and sliced
1 tblsp / 15 mls oil
1 onion, peeled and chopped or 100g / 4oz
button onions
1 clove garlic, crushed
100g / 4oz streaky bacon, cut into small pieces
1 level tblsp (15mls) plain flour
1/2 pint (250mls) chicken stock
1/2 pint (250mls) red wine
1 bay leaf
1 bouquet garni
1 tblsp / 15mls tomato puree
salt and pepper
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Place the oil, onion, garlic and bacon in a large
casserole dish, cover and cook on High Power
(900W) for 3 minutes.
2. Stir in the flour, blend in the stock and wine. Add
all the remaining ingredients, except the chicken,
stir well. Then add the chicken, ensuring it is well
covered by the sauce. Cover the dish and cook
on Direct Access Chicken Casserole.
3. At the pause, stir. Recover and return to the oven.
Press start.
4. After cooking stir well. Remove the bay leaf and
bouquet garni before serving. Garnish with a little
parsley.
DIRECT ACCESS RECIPES (CONT.)
Chicken Casserole:
Chicken and Herb Casserole
(Serves 4)
Ingredients
4 chicken portions, skinned, total weight
approx. 800g - 900g
100g / 4oz streaky bacon, chopped
100g / 4oz mushrooms, washed and sliced.
2 large onions, peeled and chopped
50g / 2oz butter
50g / 2oz plain flour seasoned with
1 crumbled chicken oxo cube
500mls / 1 pint milk
1 bay leaf
1 tsp / 5mls dried mixed herbs
salt and pepper
2 tblsps / 30 mls chopped parsley to garnish
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Arrange the chicken portions in a large casserole
dish, sprinkle the sliced mushrooms over the
chicken.
2. Melt 25g / 1oz of the butter in a large microwave
proof bowl for approx. 30 seconds. Stir in the
bacon and onion, cover and cook on 'High' power
for 3-4 minutes. Sprinkle over the chicken.
3. Melt the remaining 25g / 1oz of butter in a large
microwave proof jug or bowl. Stir in the seasoned
flour and mix well. Gradually blend in the milk,
stirring continuously until well combined and
smooth. Stir in the bay leaf and herbs. Cook
uncovered on High for 4-5 minutes. Stir thoroughly
every 1 1/2 minutes. (After cooking the sauce
should be glossy, smooth and coat the back of the
spoon.)
4. Pour the sauce over the chicken and stir in,
ensuring the chicken is well covered by the sauce.
Cover the dish and cook on Direct Access -
Chicken Casserole.
5. At the pause, stir. Recover and return to the oven.
Press start.
6. After cooking stir well, garnish with fresh chopped
parsley.
39
DIRECT ACCESS RECIPES (CONT.)
Beef Casserole
(Serves 3 - 4)
Ingredients
350g / 3/4lb braising steak, cubed
40g / 1 1/2oz seasoned flour (seasoned with an
oxo cube and salt and pepper)
1 onion, peeled and sliced
1 carrot, peeled and sliced
200g / 8oz canned chopped tomatoes
1/2 pint / 250 mls hot beef stock
dash of worcester sauce
1 bouquet garni
salt and pepper to taste
Optional
Additions:
2 sticks celery, washed and sliced
1 potato, peeled and diced
3-4 mushrooms, washed and sliced.
Optional Dumplings
100g (4oz) self raising flour
50g (2oz) shredded suet
pinch of salt
cold water to mix
Cookware
Large microwave proof casserole dish with lid, or
large bowl covered with a plate. Place on
turntable.
Method
1. Toss the beef in the seasoned flour until well
covered.
2. Place all the ingredients into a large microwave
proof casserole dish, stir well and cover with lid.
Cook on Direct Access - Beef Casserole.
3. At pause stir well and recover. Return to oven and
press start.
4. After cooking stir well and serve. If you wish you
may add dumplings as detailed below:
5. Optional Dumplings:
Combine the dumpling ingredients together and
shape into 4 - 6 dumplings.
After the cooking time is completed stir well and
place the dumplings on top of the casserole.
Cook uncovered on 750W for 5-6 mins or until the
dumplings look well risen and dry.
40
Ingredients
350g / 3/4lb braising steak, cubed
40g / 1 1/2oz seasoned flour
(seasoned with an oxo cube, salt and pepper)
1 small green pepper, deseeded and chopped
200g / 8oz canned tomatoes
1/2 pint / 250 mls hot beef stock
(OR 1/4 pint beef stock + 1/4 pint red wine)
1 tblsp / 15 mls tomato puree
2 tsp / 10mls paprika
pinch of nutmeg
1 bouquet garni
salt and pepper to taste
1 onion, peeled and sliced
100mls sour cream (optional)
Cookware
Large microwave proof casserole dish with lid, or a
large bowl covered with a plate. Place on
turntable.
Method
1. Toss the beef in the seasoned flour until well
covered.
2. Place all the ingredients (except sour cream) into a
large microwave proof casserole dish, stir well and
cover with lid. Cook on Direct Access, Beef
Casserole.
3. At pause stir well and recover. Return to the oven
and press start.
4. After cooking stir well and remove bouquet garni
before serving. If you wish you may stir in 100mls
of sour cream just before serving.
DIRECT ACCESS RECIPES (CONT.)
Beef Casserole:
Hungarian Beef Goulash
(Serves 3 - 4)
Beef Casserole:
Beef Bourgignonne
(Serves 3 - 4)
Ingredients
350g / 3/4 lb braising steak, cut into narrow
strips
2 tblsp / 30mls seasoned flour
(seasoned with salt and pepper)
1 onion, peeled and sliced
1 clove garlic
2 rashers streaky bacon, chopped
into small pieces
1 carrot, peeled and sliced
100g / 4oz mushrooms, washed and sliced
1/4 pint / 125mls hot beef stock
1 dstsp / 10mls tomato puree
1/2 pint / 250 mls red wine
1 bouquet garni
salt and pepper to taste
Cookware
Large microwave proof casserole dish with lid, or
large covered with a plate. Place on turntable.
Method
1. Toss the beef in the seasoned flour until well
covered.
2. Place all the ingredients into a large microwave
proof casserole dish, stir well and cover with lid.
Cook on Direct Access - Beef Casserole.
3. At pause stir well and recover. Return to oven and
press start.
4. After cooking stir well and remove bouquet garni
before serving. Garnish with fresh chopped
parsley.
41
42
Ingredients
1 tblsp / 15mls oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
450g / 1lb beef topside, cut into large cubes
2 level tblsp / 30 mls medium or mild curry
powder (according to taste)
15mls / 1 tblsp tomato puree
15mls / 1 tblsp lemon juice
15mls / 1 tblsp mango chutney
25g / 1oz sultanas (optional)
1 level tblsp / 15mls plain flour
400g / 16oz canned chopped tomatoes
200mls hot beef stock
50g / 2oz dried ready to eat apricots
Cookware
Large microwave proof mixing bowl, use a plate or
lid. Or a very large casserole dish with lid. Place
on turntable.
Method
1. Place the oil, onion and garlic in the large bowl or
casserole. Cover and microwave on High power
(900W) for 2 minutes. Stir in the flour and curry
powder and mix well. Stir in all the remaining
ingredients and mix thoroughly. Cover and cook on
Direct Access Casserole - Curry Program.
2. At pause, stir well. Recover dish and place in
oven. Press start.
3. After cooking, stir well, serve with rice and side
dishes.
NOTE
If you wish to use stewing beef instead of topside
beef, use C2 Beef Casserole program, adjust
More / Less key, to personal preference, to ensure
a more tender result.
DIRECT ACCESS RECIPES (CONT.)
Curry:
Beef Curry with Apricots
(Serves 4)
Curry:
Sweet and Sour Chicken or Pork
(Serves 4)
Ingredients
2 tblsp / 30 mls cornflour
200mls cold water
2 tblsp / 30mls soft brown sugar
1 tblsp / 15mls soy sauce
1 tsp / 5mls paprika
pinch of ground ginger
3 tblsp / 45 mls malt vinegar
1 tblsp / 15 mls tomato puree
salt to taste
400g / 16oz tin of pineapple chunks in pineapple
juice, drain juice and reserve
450g / 1lb boneless chicken or pork meat, cut
into large cubes
1 medium green pepper, cut into strips
1 medium carrot, cut into strips
1 onion, cubed
2-3 mushrooms, washed and sliced (optional)
Cookware
Large microwave proof mixing bowl, use a plate as
a lid. Or a very large casserole dish with a lid.
Place on a turntable.
Method
1. Blend the cornflour with 200mls of cold water to a
smooth liquid in a large bowl or casserole dish.
Gradually add the pineapple juice, sugar, soy
sauce, paprika, ginger, vinegar, tomato puree and
salt to taste. Microwave covered on High power
(900W) for 2-3 minutes. Stir well with a whisk.
2. Add pepper, carrot, onion and chicken. Mix well.
Cover and cook on Direct Access Casserole -
Curry Program.
3. At pause, add pineapple and stir well. Recover
dish and place in oven. Press start.
4. After cooking, stir well and serve with rice or
noodles.
43
DIRECT ACCESS RECIPES (CONT.)
Curry:
Fruity Chicken Curry
(Serves 4)
Ingredients
1 tblsp / 15 mls oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
450g / 1lb boneless chicken meat, cut into
large cubes
2 level tblsp / 30 mls medium or mild curry
powder (according to taste)
15 mls / 1 tblsp tomato puree
15 mls / 1 tblsp lemon juice
2 tblsp / 30 mls mango chutney
25g / 1 oz sultanas
1 eating apple, peeled, cored and chopped
1 level tblsp / 15mls plain flour
400g / 16oz canned chopped tomatoes
200mls hot chicken stock.
Cookware
Large microwave proof mixing bowl, use a plate as
a lid. Or a very large casserole dish with a lid.
Place on turntable.
Method
1. Place the oil, onion and garlic in the large bowl or
casserole. Cover and microwave on high power
(900W) for 2 minutes. Stir in the flour and curry
powder and mix well. Stir in all the remaining
ingredients and mix thoroughly. Cover and cook on
Direct Access Casserole - Curry Program.
2. At pause, stir well. Recover dish and place in
oven. Press start.
3. After cooking, stir well and serve with rice and side
dishes.
Minced Beef:
Savoury Mince
(Serves 3 - 4)
Ingredients
1 tblsp / 15mls oil
450g / 1lb minced beef
1 onion, peeled and chopped
3/4 pint hot beef stock
dash of worcester sauce
2 tsp / 10mls dried mixed herbs
1 tblsp / 15 ml tomato puree
salt and pepper
2 tsp / 10ml cornflour mixed to a smooth paste
with a little cold water
Optional
Additions
1-2 carrots peeled and sliced
2-3 mushrooms, washed and sliced
Cookware
Large microwave proof casserole dish with lid.
Place on turntable.
Method
1. Place mince, onion and oil in a large microwave
proof casserole dish. Cover with lid and cook on
high power (900W) for 3-4 minutes.
Stir twice and break up the mince with a fork.
2. Add the remaining ingredients (except cornflour)
and mix well. Cover and cook on Direct Access -
Casserole - Minced Beef.
3. At pause add the cornflour mixture and stir well.
4. After cooking stir well and serve.
(Serving suggestion; Cottage pie - Top with
mashed potato and crisp the top under a hot grill.)
DIRECT ACCESS RECIPES (CONT.)
Minced Beef:
Chili Con Carne
(Serves 3 - 4)
Ingredients
1 tblsp / 15 mls oil
1 onion peeled and finely chopped
1 clove of garlic crushed
350g / 3/4lb minced beef
200g / 8oz canned tomatoes
1 small green pepper, cleaned, deseeded and
chopped
1 1/2 tsp / 7.5 mls mild chili powder
2 tblsp / 30 mls tomato puree
dash of tabasco sauce (optional)
100mls hot beef stock
200g canned red kidney beans
1-2 tsps (10mls) cornflour mixed to a smooth
paste with a little cold water
Cookware
Large microwave proof casserole dish with lid.
Place on turntable.
Method
1. Place mince, onion and garlic into a large
microwave proof casserole dish.
Microwave covered on high (900W) for 3-4
minutes. Stir twice and break up the mince with a
fork.
2. Add all the other ingredients except the kidney
beans and the cornflour. Stir well and cover with a
lid and cook on Direct Access - Casserole -
Minced Beef.
3. At the pause add the cornflour paste and kidney
beans, stir very well, recover the dish and return it
to the oven. Press start.
4. After cooking stir well and serve with rice.
44
Minced Beef:
Beef Bolognese
(Serves 3 - 4)
Ingredients
1 tblsp / 15 mls oil
350g / 3/4lb minced beef
2-3 rasher bacon, chopped
1 onion, finely chopped
200g / 8oz canned chopped tomatoes
2 tblsps / 30 mls tomato puree
1 dstsp / 10mls dried oregano
1 bay leaf
1-2 cloves garlic, peeled and crushed
50g / 2oz mushrooms, washed and sliced
1-2 sticks of celery, chopped
1/2 green pepper, diced (optional)
100mls hot beef stock (or red wine)
2 tsps cornflour mixed to a smooth paste with a
little cold water
salt and black pepper
Cookware
Large microwave proof casserole dish with lid.
Place on turntable.
Method
1. Place the oil, onion, garlic, celery and bacon in a
large microwave proof casserole dish and cook
covered on high (900W) for 2 minutes. Add the
minced beef and pepper and cook for a further
4 minutes. Stir twice and break up the minced beef
with a fork.
2. Stir in all the remaining ingredients except the
cornflour. Stir well. Cover and cook on Direct
Access - Casserole Minced Beef.
3. At the pause stir in the cornflour mixture. Stir well.
Recover the dish and return it to the oven.
Press start.
4. After cooking stir well and serve with pasta.
SLOW COOKING
A choice of two slow cook programs are available;
Slow Cook High - 300W - for the first stage of the slow cooking process.
Slow Cook Low - 100W - for continuing the slow cooking process by gently simmering the food.
This feature is convenient for a
busy life styles and is ideal for
cooking soups, casseroles and
stews.
Slow Cook Low (100W) may
also be used for keeping food
which is already piping hot
warm.
Do not attempt to slow cook
meals using only Slow Cook Low
(100W), always begin cooking
on Slow Cook High (300W) to
bring food to simmering
temperature and then continue
gently cooking using Slow Cook
Low (100W).
Example: To cook a casserole using slow cooking function
Slow Cook High for 30 minutes, followed by Slow
Cook Low for 8 hours.
1.
2.
3.
4.
5.
6.
Touch "Slow Cook" once.
SLOW COOK HIGH - SET
TIME is displayed.
Touch "Clear/Stop".
Touch the "Down / Up" until
0H30 - PRESS START
appears in the display window.
Touch "Slow Cook" once.
SLOW COOK LOW - SET
TIME is displayed.
Touch the "Down / Up" until
8H00 - PRESS START
appears in the display window.
Touch "Start".
Maximum Cooking T
ime
1 Stage Slow Cooking - 12 hrs
2 Stage Slow Cooking - 24 hrs
The cooking time in the display
will count down increments of 1
minute.eg
0H20 indicates 20 minutes
5H00 indicates 5 hours
10H40 indicates 10 hrs 40 mins.
You can set the slow cook cooking time in increments of 10 minutes.
45
Suitable foods for slow cooking;
Liquid dishes e.g casseroles and stews containing
cubed meat or chicken joint pieces, soups, rice
puddings. Root vegetables are particularly useful
for slow cooking - cut into even sized pieces, the
larger the size of the vegetables the longer
cooking time they will require.
Most casseroles or soups are best cooked using 2
stage Slow Cooking - generally cook on Slow
Cook High (300W for the initial 25 - 40 minutes,
then simmer very gently on Slow Cook Low
(100W) for several hours, usually a minimum of
around 4 hours is required.You may stir if you wish
but this is not essential.
Always ensure that the dish is covered by a close
fitting lid to avoid drying out. Always ensure the
dish is recovered after stirring.
Use sufficient liquid. Liquid may include water,
stock, wine, fruit juice, beer or cider. The meat and
vegetables should be immersed in the cooking
liquid for best results and to avoid drying out.
Always use a large enough cooking dish - a large
bowl covered with a microwave proof plate
is ideal, this makes for easier mixing of ingredients
and avoids the possibility of spillage.
Combine thickening agents e.g flour with the meat
at the start of the cooking process or alternatively
mix 1 - 2 tblsps of cornflour to a smooth paste with
a little cold water and stir in 10 - 15 minutes before
the end of cooking.
If adding cream or milk always do so at the end of
cooking. Stir well after cooking.
Suggested Recipes
All recomended recipes for use with the Slow
Cook feature, are detailed on the following pages.
French Onion Soup - pg 47
Tomato and Lentil Soup - pg 47
Winter Vegetable Soup - pg 48
Beef Casserole (serves 3 - 4) - pg 48
Beef Casserole (serves 2 - 3) - pg 49
Hungarian Beef Goulash - pg 49
Lamb and Vegetable Hotpot - pg 50
Chicken, Bacon and Tomato Casserole - pg 51
Savoury Pork Casserole - pg 52
Rice Pudding - pg 52
SLOW COOKING (CONT.)
Advantages of cooking casseroles / soups by Slow Cook:
You can start the cooking process early in the day,
then go off to do other things and return to a
cooked meal - there is little chance of the dish
spoiling if your mealtime is a little delayed.
It is not essential to stir due to the gentle heating
involved. (You may stir if you wish, it can only
improve the cooking process). Due to the long,
slow cooking process, tough meat is tenderised
and flavours have time to fully develop.
Convenience and flexibility - meals are ready
when you are - once food is thoroughly cooked
and piping hot it can be kept warm using Slow
Cook Low (100W).
Important Tips for Best Results When Slow Cooking
46
SLOW COOKING RECIPES
French Onion Soup
(Serves 6 - 8)
Ingredients
25g / 1oz butter
450g / 1lb onions, peeled and thinly sliced
900mls / 1 1/2 pints hot beef stock
5ml / 1 tsp worcester sauce
5ml / 1 tsp sugar
1 clove garlic, crushed - optional
30ml / 2tblsp flour
salt and pepper
1 bay leaf
2 tsps / 5mls dry sherry (optional)
Cookware
Large bowl covered with a plate. Place on
turntable.
Method
1. Place the butter into a large mixing bowl, melt on
'High' power for 30 seconds. Stir in the
onions and garlic, cover and cook on 'High' for 4
minutes. Stir in the flour and mix well. Pour on
boiling stock and seasoning, except sherry.
Mix well.
2. Cover and cook using 2 Stage Slow Cook - Slow
Cook High for 30 minutes, followed by Slow
Cook Low for 4 - 8 hours.
3. After stage 1 you may stir the soup, but this is not
essential.Recover the dish and return to the oven.
4. After cooking stir well, remove bay leaf and stir in
sherry.Serving idea;
Sprinkle a little grated cheese onto slices of
toasted french bread. Brown under grill. Add a
slice of toast to each bowl of soup and serve
immediately.
V
ariation
Cream of onion - stir in 125mls / 1/4 pint double
cream after cooking.
Tomato and Lentil Soup
(Serves 6 - 8)
Ingredients
25g / 1 oz butter
1 onion, peeled and finely chopped
2 rasher of streaky bacon, cut into small pieces
2 sticks celery, chopped
175g / 6 oz split red lentils
600mls / 1 pint hot vegetable or chicken stock
450mls / 3/4 pint tomato juice
2 carrots, peeled and chopped
salt and pepper
1 bay leaf
1 bouquet garni
Cookware
Large bowl covered with a plate. Place on
turntable.
Method
1. Place the butter into a large mixing bowl, melt on
'High' for 30 seconds. Stir in onion and
bacon, cover and cook on 'High' for 2 minutes. Stir
in all remaining ingredients. Mix well.
2. Cover and cook using 2 Stage Slow Cook - Slow
Cook High for 30 minutes, followed by Slow
Cook Low for 6 - 9 hours.
3. After stage 1 you may stir the soup, but this is not
essential.Recover the dish and return to the oven.
4. After cooking stir well, remove bay leaf and
bouquet garni. Serve with fresh crusty bread.
If a smoother result is required the soup may be
liquidised after cooking.
47
48
Ingredients
Suggested Vegetables;
2 - 3 sticks celery, washed and chopped
1 large onion, peeled and sliced
2 - 3 carrots, peeled and sliced
1/2 swede, peeled and diced
(approx. 1 - 1 1/2 cm cubes)
1 potato, peeled and diced
(approx. 1 - 1 1/2 cm cubes)
50g / 2oz butter
50g / 2oz plain flour
400g / 16oz canned chopped tomatoes
1 1/2 pints / 750mls hot chicken stock
1 bay leaf
1 bouquet garni
1/2 tsp dried mixed herbs (optional)
salt and white pepper
Note:-
The total weight of the prepared vegetables should
be approx. 900g / 2lb. Any winter root vegetables
may be used and the proportions of each may be
varied according to taste provided the total
prepared weight remains around 900g / 2lb.
Cookware
Large microwave proof bowl e.g covered with a
plate. Place on turntable.
Method
1. Melt the butter in a large microwave proof bowl on
'High' for 30 seconds. Add the prepared
vegetables and mix well, so all vegetables are
coated with butter. Stir in the flour and mix well so
vegetables are evenly coated with flour. Stir in the
tomatoes, seasoning and stock - stir well.
2. Cover the bowl with microwave proof plate (to act
as a lid). Place on turntable. Cook using 2 Stage
Slow Cook - Slow Cook High for 40 minutes,
followed by Slow Cook Low for 5 - 8 hours.
3. After stage 1 you may stir the soup, but this is not
essential. Recover the dish and return to the oven.
4. After cooking stir well and remove bouquet garni
and bay leaf before serving.
Winter Vegetable Soup
(Serves 6 - 8)
SLOW COOKING RECIPES (CONT.)
Basic Beef Casserole
(Serves 3 - 4)
Ingredients
350g / 3/4lb braising steak, cubed
40g / 1 1/2oz seasoned flour
(seasoned with an oxo cube, salt and pepper)
1 onion, peeled and sliced
1 carrot, peeled and sliced
400g / 16oz canned chopped tomatoes
1/2 pint hot beef stock
(or 1/4pint beef stock +1/4pint red wine)
1 tblsp / 15mls tomato puree
1 bouquet garni
1 bay leaf
salt and pepper to taste
Cookware
Large microwave proof casserole dish with lid, or a
bowl covered with a plate. Place on turntable.
Method
1. Toss the beef in the seasoned flour until well
covered.
2. Place all the ingredients into a large microwave
proof casserole dish or large bowl, stir well
and cover with lid. Cook using 2 Stage Slow Cook
- Slow Cook High for 40 minutes, followed by Slow
Cook Low for 5 - 8 hours.
3. After stage 1 you may stir the casserole, but this is
not essential.Recover the dish and return to the
oven.
4. After cooking stir well and remove bouquet garni
and bay leaf before serving.
49
SLOW COOKING RECIPES (CONT.)
Basic Beef Casserole
(Serves 2 - 3)
Ingredients
230g / 1/2lb braising steak, cubed
25g / 1oz seasoned flour
(seasoned with an oxo cube, salt and pepper)
1 onion, peeled and sliced
1 carrot, peeled and sliced
200g / 8oz canned chopped tomatoes
250mls / 1/2 pint hot beef stock
1 tblsp / 15mls tomato puree
1 bouquet garni
1 bay leaf
salt and pepper to taste
Cookware
Large microwave proof casserole dish with lid, or a
large bowl covered with a plate. Place
on turntable.
Method
1. Toss the beef in the seasoned flour until well
covered.
2. Place all the ingredients into a large microwave
proof casserole dish or large bowl, stir well
and cover with lid. Cook using 2 Stage Slow Cook
- Slow Cook High for 30 minutes, followed
by Slow Cook Low for 5 - 8 hours.
3. After stage 1 you may stir the casserole, but this is
not essential.Recover the dish and return to the
oven.
4. After cooking stir well and remove bouquet garni
and bay leaf before serving.
Hungarian Beef Goulash
(Serves 3 - 4)
Ingredients
350g / 3/4lb braising steak, cubed
40g / 1 1/2 oz seasoned flour
(seasoned with an oxo cube, salt and pepper)
1 onion, peeled and sliced
1 small green pepper, deseeded and chopped
400g / 16oz canned chopped tomatoes
2 tsp / 10mls paprika
1/2 pint hot beef stock
(or 1/4 pint beef stock + 1/4 pint red wine)
1 tblsp / 15mls tomato puree
pinch of nutmeg
1 bouquet garni
salt and pepper to taste
100mls sour cream (optional)
Cookware
Large microwave proof casserole dish with lid, or a
large bowl covered with a plate. Place on
turntable.
Method
1. Toss the beef in the seasoned flour until well
covered.
2. Place all the ingredients (except sour cream) into a
large microwave proof casserole dish or large
bowl, stir well and cover with lid. Place on
turntable. Cook using 2 Stage Slow Cook - Slow
Cook High for 30 minutes, followed by Slow Cook
Low for 5 - 8 hours.
3. After stage 1 you may stir the goulash, but this is
not essential.Recover the dish and return to the
oven.
4. After cooking stir well and remove bouquet garni
before serving. If you wish you may stir in 100mls
of sour cream just before serving.
50
SLOW COOKING RECIPES (CONT.)
Lamb and Vegetable Hotpot
(Serves 4)
Ingredients
350g / 3/4lb lean lamb, cubed
25g / 1oz seasoned flour
1 large onion, peeled and chopped
1 leek, chopped
2 carrots, peeled and chopped
1/2 small turnip, peeled and diced
1 bouquet garni
1 bay leaf
salt and pepper
2 tblsps / 30mls chopped parsley to garnish
1 potato
400g / 16oz chopped tomatoes
450mls / 3/4pint hot stock.
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Toss the lamb in the seasoned flour until well
covered.
2. Place all the ingredients into a large microwave
proof casserole dish or large bowl, stir well
and cover with a lid.
3. Cook using 2 Stage Slow Cook - Slow Cook High
for 40 minutes, followed by Slow Cook Low for
6 - 8 hours.
4. After stage 1 you may stir the casserole, but this is
not essential. Recover the dish and return to the
oven.
5. After cooking stir well, remove bouquet garni and
bay leaf. Garnish with fresh chopped parsley.
51
SLOW COOKING RECIPES (CONT.)
Ingredients
4 chicken portions, skinned, total
weight approx. 800g - 900g
5 rashers of streaky bacon, chopped
1 large onion, peeled and chopped
15g / 1/2 oz butter
1 clove garlic, crushed
400g / 16oz canned chopped tomatoes
1 small green pepper, deseeded and chopped
2 sticks celery, chopped
1 bouquet garni
pinch of mixed herbs
salt and pepper
2 tblsps / 30 mls cornflour, mixed to a smooth
paste with a little cold water
2 tblsps / 30 mls chopped parsley to garnish
450mls / 3/4 pint hot chicken stock.
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Arrange the chicken portions in a large casserole
dish.
2. Melt the butter in a large microwave proof bowl for
approx. 30 seconds.Stir in the bacon and onion,
cover and cook on 'High' power for 3 - 4 minutes.
Sprinkle over the chicken.
3. Add all other remaining ingredients (except the
cornflour) to the chicken and mix well.
4. Cover the dish and cook using 2 Stage Slow Cook
- Slow Cook High for 40 minutes, followed by Slow
Cook Low for 5 - 8 minutes.
5. After stage 1 you may stir the casserole, but this is
not essential. Recover the dish and return to the
oven.
6. 10 minutes before the end of cooking, stir in the
cornflour paste, and cook for the remaining few
minutes.
7. After cooking stir well, remove bouquet garni and
garnish with fresh chopped parsley.
V
ariations
Replace the green pepper with 100g / 4oz button
mushrooms or 1-2 carrots, sliced.
Chicken, Bacon and Tomato Casserole
(Serves 4)
52
SLOW COOKING RECIPES (CONT.)
Rice Pudding
(Serves 4)
Ingredients
50g / 2oz pudding rice
600mls / 1 pint milk
25g / 1oz sugar
1 strip of lemon rind
pinch of nutmeg
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Place rice, milk, sugar and lemon rind into a large
microwave proof dish or bowl. Stir together.
2. Cover and cook using 2 Stage Slow Cook - Slow
Cook 'High' for 30 minutes, followed by Slow Cook
'Low' for 2 1/2 - 3 1/2 hours.
3. For best results stir well after stage 1.
4. After cooking stir well and sprinkle with nutmeg.
V
ariations
Creamy Rice Pudding - Replace 1/2 pint of the
milk with 1/2 pint full cream evaporated milk.
Vanilla Rice Pudding - Replace the lemon with a
few drops of vanilla essence.Orange Rice Pudding
- Add the grated rind and juice of 1 orange.
Honey and Sultana Rice Pudding - Add 1 tblsp /
15mls honey and 25g / 1oz sultanas.
Ingredients
350g / 3/4lb lean pork, cubed
1 large onion, peeled and chopped
1 green pepper, deseeded and chopped
100g / 4oz mushrooms, peeled and sliced
1 tblsp tomato puree
400g / 16oz canned, chopped tomatoes
125mls / 1/4 pint hot beef stock
125mls / 1/4 pint white wine
1 bay leaf
pinch mixed herbs
salt and pepper
2 tblsps / 30mls cornflour mixed to a smooth
paste with a little cold water.
2 tblsps / 30mls chopped parsley to garnish
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Place all the ingredients (except cornflour) into a
large microwave proof casserole dish or large
bowl, stir well and cover with a lid.
2. Cook using 2 Stage Slow Cook - Slow Cook High
for 40 minutes, followed by Slow Cook
Low for 5 - 8 hours.
3. After stage 1 you may stir the casserole, but this is
not essential.Recover the dish and return to the
oven.
4. 10 minutes before the end of cooking, stir in the
cornflour paste, and cook for the remaining few
minutes.
5. After cooking stir well, remove bay leaf. Garnish
with fresh chopped parsley.
Savoury Pork Casserole
(Serves 4)
53
OPERATION
Q. What is wrong when the oven light does not
function?
A. Either:
• The door is not firmly closed.
or:
• The light bulb has burned out.
Q. Why does steam come out of the air exhaust
vent?
A. Steam is normally produced during cooking.
The microwave oven has been designed to
allow this steam to escape.
Q. Can the microwave oven be damaged if it is
operated empty?
A. Yes. Never operate the oven while empty or
without the turntable positioned correctly on
the roller rest.
Q. Why does my oven produce smoke when I use
grill, convection or dual cooking ?
A. Any dirt or grease that builds up on the walls and
roof of the oven will begin to smoke if not
cleaned. Therefore it is vital to wipe out your
oven after cooking.
Q. Instructions for aluminium foil use are confusing.
When should foil be used?
A. It should be used to shield portions of food from
becoming overcooked or overdefrosted. Use
small flat pieces of foil for shielding.
Q. Why is standing time recommended after
the cooking operation has been completed?
A. Standing time is very important. With microwave
cooking, the heat is in the food,not in the oven.
Many foods build-up enough internal heat to
allow the cooking process to continue, even after
the food is removed from the oven. Standing
time for joints of meat, large vegetables and
cakes is to allow the inside to cook completely,
without overcooking the outside.
Q. Why do sparks and crackling (arcing) occur in
the oven?
A. There may be several reasons why sparks and
crackling within cavity (arcing) occur.
* A dish with metal parts or trim is being used.
(silver or gold).
* A metal utensil has been left in the oven.
* Too much metal foil is being used.
* A metal twist-tie is present in the oven.
Q. Why does condensation appear in the oven ?
A. This is normal and occurs because the food is
cooking faster than the moisture can be
removed from the oven.
FOODS
Q. Can I check the preset oven temperature
when cooking by convection?
A. Yes, you can check the set temperature by
pressing "Convection" key. The temperature
will then be shown in the display for 2
seconds.
Q. Why are scrambled eggs sometimes a little
dry after cooking?
A. Eggs dry out if they are overcooked. You may
need to vary the cooking time or power level
for one of the following reasons:
* Eggs vary in size.
* The initial temperature of the egg may vary
depending on where it is stored.
* The shape of cooking utensils vary, which
makes it necessary to vary cooking time.
* Eggs continue cooking during standing time.
Q. How are liquids, soups or casseroles
prevented from boiling over?
A. Use a larger utensil than usual for cooking. If
you open the oven door or press Clear/Stop,
the food will stop boiling.
Q. Why does the dish become hot when I
microwave food in it?
A. As the food becomes hot it will conduct the
heat into the dish. Use oven gloves to remove
food after cooking.
Q. Does the density of a food affect its cooking
time in the microwave ?
A. Yes. A dense food such as meat will take
longer to cook, reheat or porous, light and airy
food such as bread, puddings and cakes. This
is because microwaves cannot penetrate as
deeply into denser, heavier foods.
QUESTIONS AND ANSWERS
53
CARE AND CLEANING
PROBLEMS
Oven will not start
Arcing or sparking
Unevenly cooked foods
Overcooked foods
Undercooked foods
Improper defrosting
You can often correct operating problems yourself.
If your microwave oven fails to work properly,
Iocate the operating problem in the chart below
and try the solutions marked for each problem.
If the microwave oven still does not work
properly,contact the nearest SANYO SERVICE
CENTRE.
It is important that no liquid food or grease
particles are left in the oven aas this ensures
the correct performance of your oven and
reduces the risk of corrosion. After use always
wipe out your oven thoroughly and dry.
INTERIOR OF THE OVEN
It is essential to keep your oven clean at all times.
The oven cavity should be cleaned and wiped dry
after each use. Please ensure that the oven is cool
before cleaning. Wipe out with a mild detergent
solution, paying particular attention to the
microwave outlet cover (see illustration opposite)
and the door seal area. Take particular care not to
allow water to seep through the small holes in the
oven walls. Wipe dry with a soft cloth.
Never use abrasive cleaning materials as these
can damage the oven cavity. When grilling, using
convection or dual cooking grease may splash
onto oven walls, if this is not removed after
cooking it can accumulate and cause the oven to
smoke. Such stains are also more difficult to
remove if allowed to become “baked on”.
Do not use any type of oven cleaner on your
microwave oven as this can cause severe
damage.
REMOVABLE PARTS
The glass turntable, roller rest, metal drip tray and
grill racks can be removed for easy cleaning. Wash
in warm soapy water and dry. It is important to clean
the metal drip tray after use to prevent deterioration
of the non-stick surface.
EXTERIOR OF OVEN
Wipe with a damp cloth. Do not allow water to seep
into vents. Never use abrasive cleaning materials
as these can damage your oven.
Microwave Outlet
Cover
POSSIBLE CAUSES
Is power cord plugged in ? Turn or stir food.
Is door closed ? Do not operate when empty.
Cooking time not set. Use correct time / cooking power level.
Use microwave-safe cookware only. Check to see that ventilation ports are
not restricted.
Completely defrost food.
BEFORE CALLING SERVICE
XXXX
X
X
XX
XX
XXX
XX
X
54
55
IMPERIAL TO METRIC CONVERSION TABLE
Mass (Weight) Metric Imperial
15 grams 1/2 oz
25 g 1 oz
50 g 2 oz
100 g 4 oz
200 g 8 oz
300 g 12 oz
450 g 1 lb
1 kilo 2 lb
56
57
58
59
60
CODE No: MO-P5537
SANYO Electric Co. Ltd.
Printed in Thailand
EASY USE CHART
SETTING THE CLOCK
After setting the language:
1. Touch "Down/Up" to set
hour.
2. Touch "Start".
3. Touch "Down/Up" to set
minutes.
4. Touch "Start".
MICROWAVE COOKING
1. Touch "Clear/Stop".
2. Touch "Power", 1-6 times to
set power level.
3. Touch "Down / Up" to set
cooking time.
4. Touch "Start".
AUTO WEIGHT DEFROST
1. Touch "Clear/Stop".
2. Touch "Auto Defrost".
3. Touch "Down / Up" to set
weight.
4. Touch "Less" or "More" to
adjust time if required.
5. Touch "Start".
SLOW COOKING
1. Touch "Clear/Stop".
2. Touch "Slow Cook" once to set
Slow Cook high for 1st stage.
3. Touch "Down/up" to set
cooking time for first stage.
4. Touch "Slow Cook" once again
to set Slow Cook low for 2nd
stage.
5. Touch "Down/Up" to set
cooking time for 2nd stage.
6. Touch "Start".
MULTI-STAGE COOKING
1. Touch "Clear/Stop".
2. Touch "Power" 1-6 times to
set power level for 1st stage.
3. Touch "Down/Up" to set
cooking time for 1st stage.
4. Touch "Power" 1-6 times to
set power level for 2nd
stage.
5. Touch "Down/Up" to set
cooking time for 2nd stage.
6. Touch "Start".
DIRECT ACCESS
1. Touch "Clear/Stop".
2. Touch desired Direct Access
key.
3. Touch "Less" or "More" to
adjust time if required.
4. Touch "Start".
THERMAL GRILL/ GRILL COOKING
1. Touch "Clear/Stop".
2. Touch "Grill" once or twice.
3. Touch "Down/Up" to set
cooking time.
4. Touch "Start".
DUAL COOKING
1. Touch "Clear/Stop".
2. Touch "Dual" key once, twice
or three times. Set convection
temp. and micro power as
required.
3. Touch "Down/Up" to set
cooking time.
4. Touch "Start".
60
CONVECTION COOKING
1. Touch "Clear/Stop".
2. Touch "Convection
Temperature". to select
preheat temperature.
3. Touch "Start".
4. Touch "Clear/Stop".
5. Touch "Down/Up" to set
cooking time.
6. Touch "Start".
3 …

Hulp nodig? Stel uw vraag in het forum

Spelregels

Misbruik melden

Gebruikershandleiding.com neemt misbruik van zijn services uitermate serieus. U kunt hieronder aangeven waarom deze vraag ongepast is. Wij controleren de vraag en zonodig wordt deze verwijderd.

Product:

Bijvoorbeeld antisemitische inhoud, racistische inhoud, of materiaal dat gewelddadige fysieke handelingen tot gevolg kan hebben.

Bijvoorbeeld een creditcardnummer, een persoonlijk identificatienummer, of een geheim adres. E-mailadressen en volledige namen worden niet als privégegevens beschouwd.

Spelregels forum

Om tot zinvolle vragen te komen hanteren wij de volgende spelregels:

Belangrijk! Als er een antwoord wordt gegeven op uw vraag, dan is het voor de gever van het antwoord nuttig om te weten als u er wel (of niet) mee geholpen bent! Wij vragen u dus ook te reageren op een antwoord.

Belangrijk! Antwoorden worden ook per e-mail naar abonnees gestuurd. Laat uw emailadres achter op deze site, zodat u op de hoogte blijft. U krijgt dan ook andere vragen en antwoorden te zien.

Abonneren

Abonneer u voor het ontvangen van emails voor uw Sanyo emd9553n bij:


U ontvangt een email met instructies om u voor één of beide opties in te schrijven.


Ontvang uw handleiding per email

Vul uw emailadres in en ontvang de handleiding van Sanyo emd9553n in de taal/talen: Engels als bijlage per email.

De handleiding is 0,93 mb groot.

 

U ontvangt de handleiding per email binnen enkele minuten. Als u geen email heeft ontvangen, dan heeft u waarschijnlijk een verkeerd emailadres ingevuld of is uw mailbox te vol. Daarnaast kan het zijn dat uw internetprovider een maximum heeft aan de grootte per email. Omdat hier een handleiding wordt meegestuurd, kan het voorkomen dat de email groter is dan toegestaan bij uw provider.

Stel vragen via chat aan uw handleiding

Stel uw vraag over deze PDF

Uw handleiding is per email verstuurd. Controleer uw email

Als u niet binnen een kwartier uw email met handleiding ontvangen heeft, kan het zijn dat u een verkeerd emailadres heeft ingevuld of dat uw emailprovider een maximum grootte per email heeft ingesteld die kleiner is dan de grootte van de handleiding.

Er is een email naar u verstuurd om uw inschrijving definitief te maken.

Controleer uw email en volg de aanwijzingen op om uw inschrijving definitief te maken

U heeft geen emailadres opgegeven

Als u de handleiding per email wilt ontvangen, vul dan een geldig emailadres in.

Uw vraag is op deze pagina toegevoegd

Wilt u een email ontvangen bij een antwoord en/of nieuwe vragen? Vul dan hier uw emailadres in.



Info