Handleiding Sharp R-940IN (pagina 1 van 74) (Engels)

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GB-1

ESPAÑOLENGLISH

Congratulations on acquiring your new microwave oven, which from now on will make your kitchen chores

considerably easier.

You will be pleasantly surprised by the kinds of things you can do with your combined microwave oven.

Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. The

combination of microwave, hot air convection and grill means that food can cook and brown at the same time,

and much faster, than by using the conventional method.

In our test kitchen our microwave team has gathered together a selection of the most delicious international

recipes which are quick and simple to prepare.

Be inspired by the recipes we have included and prepare your own favourite dishes in your microwave oven.

There are so many advantages to having a microwave oven which we are sure you will find exciting:

● Food can be prepared directly in the serving dishes, leaving less to wash up.

● Shorter cooking times and the use of little water and fat ensure that many vitamins, minerals and

characteristic flavours are preserved.

We advise you to read the cookery book guide and operating instructions carefully.

You will then easily understand how to use your oven.

Enjoy using your combined microwave oven and trying out the delicious recipes.

Your Microwave-Team.

Dear Customer,

CONTENTS

Operation manual

DEAR CUSTOMER . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-1

OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-2

ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-3

OPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-3

CONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-4

IMPORTANT SAFETY INSTRUCTIONS . . . . . . . . . . . .GB-5-7

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-7

BEFORE OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . GB-8

SELECTING THE LANGUAGE . . . . . . . . . . . . . . . . . . . GB-8

USING THE STOP BUTTON . . . . . . . . . . . . . . . . . . . . GB-9

MICROWAVE POWER LEVELS. . . . . . . . . . . . . . . . . . GB-10

MICROWAVE COOKING. . . . . . . . . . . . . . . . . . . . . GB-11

GRILL COOKING. . . . . . . . . . . . . . . . . . . . . . . . . . . GB-12

HEATING WITHOUT FOOD . . . . . . . . . . . . . . . . . . . GB-12

CONVECTION COOKING . . . . . . . . . . . . . . . . GB-13-14

DUAL COOKING. . . . . . . . . . . . . . . . . . . . . . . . GB-15-16

OTHER CONVENIENT FUNCTIONS . . . . . . . . . . GB-17-19

AUTOMATIC OPERATIONS. . . . . . . . . . . . . . . . . GB-20-21

EXPRESS COOK CHART . . . . . . . . . . . . . . . . . . . . . GB-21

EXPRESS DEFROST CHART . . . . . . . . . . . . . . . . . . . . GB-22

EXPRESS DEFROST NOTES . . . . . . . . . . . . . . . . . . . . GB-23

AUTO REHEAT CHART . . . . . . . . . . . . . . . . . . . . . . . GB-23

AUTO COOK CHART. . . . . . . . . . . . . . . . . . . . . . . . GB-24

RECIPES FOR USING RK-T11-A

(SQUARE TIN/SHELF). . . . . . . . . . . . . . . . . . . . . GB-25-27

CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . GB-28

SERVICE CALL CHECK . . . . . . . . . . . . . . . . . . . . . . . GB-29

Cookbook

WHAT ARE MICROWAVES? . . . . . . . . . . . . . . . . . . . GB-30

WHAT YOUR NEW COMBI-MICROWAVE OVEN

CAN DO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-30

SUITABLE COOKWARE. . . . . . . . . . . . . . . . . . . . GB-31-32

TIPS AND TECHNIQUES. . . . . . . . . . . . . . . . . . . GB-32-34

HEATING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-35

THAWING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-35

THAWING AND COOKING. . . . . . . . . . . . . . . . . . . GB-36

COOKING OF MEAT, FISH AND POULTRY. . . . . . . . . GB-36

COOKING FRESH VEGETABLES . . . . . . . . . . . . . . . . GB-36

LEGEND . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-37

TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-38-40

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB-41-67

SPECIFICATIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . GB-68

INFORMATION ON PROPER DISPOSAL. . . . . . . . . . . GB-68

SERVICE ADDRESSES. . . . . . . . . . . . . . . . . . . . . . . . . . I-IV

GB-2

1 Grill heating element

2 Convection heating element

3 Oven lamp

4 Control panel

5 Shelf rail (rail 1)

6 Shelf rail (rail 2)

7 Waveguide cover

8 Oven cavity

9 Coupling

10 Door seals and sealing surfaces

11 Door opening handle

12 Air-vent openings

13 Outer cabinet

14 Power cord

R-96ST-AA

OVEN

GB-3

ACCESSORIES

Check to make sure the following accessories are supplied:

15 Turntable 16 Turntable support 17 Low rack

(height: 4 cm) 18 High rack (height: 15,5 cm)

19 Baking tin.

• Place the turntable support into the coupling in

the centre of the oven floor, ensuring you place

it TOP side up, (TOP is engraved on one side). It

should be able to freely rotate around the coupling.

• Place the turntable on to the turntable support.

• Place the high/low racks onto the turntable if

necessary. These racks are used for cooking in

Convection, Dual or Grill mode.

• The baking tins are only recommended for baking

pastries in convection mode. Place the tin on the low

rack. In case of two stage baking place additionally

another household baking tin (not supplied with

oven) on the high rack as shown opposite.

NOTES:

• Always operate the oven with the turntable and

support fitted correctly. This promotes thorough even

cooking. A badly fitted turntable may rattle, may not

rotate properly and damage the oven.

• The turntable rotates clockwise or counter clockwise.

The rotary direction may change each time you start

the oven. This does not affect cooking performance.

• When you order accessories, please mention two items:

part name and model name to your dealer or

SHARP authorised service agent.

This oven will be supplied with 2 racks (High and

Low) and 1 baking tin.

18 <High Rack>

17 <Low Rack>

20 <Square Shelf>

21 <Square baking Tin>

19 <Baking tin>

Household baking tin

OPTIONAL ACCESSORIES (RK-T11-A):

• You can order a square shelf (20) and a Square

baking tin (21) for this oven as optional accessories.

•

When using either the square shelf or the square

tin, we recommend you place it at rail 2 as shown

in the diagram A. When using both of them, place

the square tin at rail 2 and the square shelf at rail 1

as shown in the diagram B. When using the square

shelf, ensure the shelf locator (22) is on the right side.

• These item are included with the oven R-940 (BK).

Use for convection only. See page GB-14.

ACCESSORIES

ESPAÑOLENGLISH

OPTION

GB-4

Digital display and indicators:

1 GRILL indicator

2 CONVECTION indicator

3 MICROWAVE indicator

4 COOKING IN PROGRESS indicator

5 INFO indicator

6 LESS/MORE indicator

Operating buttons:

7 INFORMATION button

8 LANGUAGE button

9 EXPRESS DEFROST button

10 AUTO REHEAT button

11 COOKING MODE dial

for microwave cooking

for microwave cooking with GRILL

for microwave cooking with CONVECTION

for GRILL

for CONVECTION

12 TIMER button

13 CONVECTION button

Press to change the convection temperature.

14 TIME/WEIGHT knob

Rotate the knob to enter either the cooking/defrosting

time or weight of food.

(START)/+1min button

16 STOP button

17 MICROWAVE POWER LEVEL button

Press to change the microwave power setting.

18 AUTO COOK button

19 EXPRESS COOK button

20 LESS/MORE buttons

CONTROL PANEL

EXPRESS

AUTO

DEFROST

COOK

REHEAT

COOK

℃

1min

GB-5

IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

1. This oven is designed to be used on a countertop

only. It is not designed to be built into a kitchen

unit. Do not place the oven in a cabinet.

2. The oven door may become hot during cooking.

Place or mount the oven so that the bottom of

the oven is 85 cm or more above the ﬂoor. Keep

children away from the door to prevent them

burning themselves.

3. Ensure there is a minimum of free space above

the oven of 13 cm.

4. This appliance is not intended for use by persons

(including children) with reduced physical, sensory

or mental capabilities, or lack of experience

and knowledge, unless they have been given

supervision or instruction concerning use of the

appliance by a person responsible for their safety.

5. Children should be supervised to ensure that they

do not play with the appliance.

6. WARNING: Only allow children to use the oven

without supervision when adequate instructions

have been given so that the child is able to use the

oven in a safe way and understands the hazards of

improper use.

7. WARNING: When the appliance is operated in

the GRILL, CONVECTION, DUAL, EXPRESS COOK

modes, children should only use the oven under

adult supervision due to the temperature generated.

8. WARNING: Accessible parts may become hot

during use. Young children should be kept away.

9. WARNING: If the door or door seals are

damaged, the oven must not be operated until it

has been repaired by a competent person.

10. WARNING: Never adjust, repair or modify the

oven yourself. It is hazardous for anyone other

than a competent person to carry out any service

or repair operation which involves the removal of

a cover which gives protection against exposure to

microwave energy.

11. If the power supply cord of this appliance is

damaged, it must be replaced with a special cord.

The exchange must be made by an authorised

SHARP service agent.

12.

WARNING: Liquids and other foods must not be

heated in sealed containers since they are liable to

explode.

13. Microwave heating of beverages can result in

delayed eruptive boiling, therefore care must be

taken when handling the container.

14. Do not cook eggs in their shells, and whole hard

boiled eggs should not be heated in microwave

ovens since they may explode even after

microwave cooking has ended. To cook or reheat

eggs which have not been scrambled or mixed,

pierce the yolks and the whites, or the eggs may

explode. Shell and slice hard boiled eggs before

reheating them in the microwave oven.

15. Utensils should be checked to ensure that they are

suitable for use in the oven. See Page GB-31. Use

only microwave safe containers and utensils on

microwave modes.

16. The contents of feeding bottles and baby food

jars must be stirred or shaken and the temperature

checked before consumption, in order to avoid

burns.

17. The door, outer cabinet, oven cavity, dishes,

accessories and especially the grill heating

elements will become very hot during operation.

Care should be taken to avoid touching these

areas. To prevent burns, always use thick oven

gloves. Before cleaning make sure they are not

hot.

18. When heating food in plastic or paper containers,

keep an eye on the oven due to the possibility of

ignition.

19. If smoke is observed, switch off or unplug the oven

and keep the door closed in order to stifle any

flames.

20. Clean the oven at regular intervals and remove

any food deposits.

21. Failure to maintain the oven in a clean condition

could lead to deterioration of the surface that

could adversely affect the life of the appliance and

possibly result in a hazardous situation.

22. Do not use harsh abrasive cleaners or sharp

metal scrapers to clean the oven door glass since

they can scratch the surface, which may result in

shattering of the glass.

23. Steam cleaner is not to be used.

24. See instructions for cleaning door seals, cavities

and adjacent parts on page GB-28.

IMPORTANT SAFETY INSTRUCTIONS

ESPAÑOLENGLISH

GB-6

To avoid the danger of fire.

The microwave oven should not be left

unattended during operation. Power levels

that are too high, or cooking times that

are too long, may overheat foods resulting

in a fire.

2. The electrical outlet must be readily accessible

so that the unit can be unplugged easily in an

emergency.

3. The AC power supply must be 230V, 50Hz, with

aminimum 16A distribution line fuse, or a minimum

16A distribution circuit breaker.

4. A separate circuit serving only this appliance should

be provided.

Do not place the oven in areas where heat is

generated. For example, close to a conventional oven.

6. Do not install the oven in an area of high humidity

or where moisture may collect.

7. Do not store or use the oven outdoors.

8. Clean the waveguide cover, the oven cavity, the

turntable and turntable support after use. These

must be dry and free from grease. Built-up grease

may overheat and begin to smoke or catch fire.

9. Do not place flammable materials near the oven or

ventilation openings.

10. Do not block the ventilation openings.

11. Remove all metallic seals, wire twists, etc., from

food and food packages. Arcing on metallic

surfaces may cause a fire.

12. Do not use the microwave oven to heat oil for deep

frying. The temperature cannot be controlled and

the oil may catch fire.

13. To make popcorn, use only special microwave

popcorn makers.

14. Do not store food or any other items inside the

oven.

15. Check the settings after you start the oven to ensure

the oven is operating as desired.

16. To avoid overheating and fire, special care must be

taken when cooking or reheating foods with a high

sugar or fat content, for example, Sausage rolls,

Pies or Christmas pudding.

17. See the corresponding hints in operation manual

and the cookery book section.

To avoid the possibility of injury

WARNING:

Do not operate the oven if it is damaged or

malfunctioning. Check the following before use:

a) The door; make sure the door closes properly

and ensure it is not misaligned or warped.

b) The hinges and safety door latches; check to

make sure they are not broken or loose.

c) The door seals and sealing surfaces; ensure that

they have not been damaged.

d) Inside the oven cavity or on the door; make sure

there are no dents.

e) The power supply cord and plug; ensure that

they are not damaged.

2. Do not operate the oven with the door open or alter

the door safety latches in any way.

3. Do not operate the oven if there is an object

between the door seals and sealing surfaces.

Do not allow grease or dirt to build up on

the door seals and adjacent parts. Clean

the oven at regular intervals and remove

any food deposits. Follow the instructions

for ''Care and Cleaning'' on page GB-28.

5. Individuals with PACEMAKERS should check with

their doctor or the manufacturer of the pacemaker

for precautions regarding microwave ovens.

To avoid the possibility of electric shock

1. Under no circumstances should you remove the

outer cabinet.

2. Never spill or insert any objects into the door lock

openings or ventilation openings. In the event of a

spill, turn off and unplug the oven immediately, and

call an authorised SHARP service agent.

3. Do not immerse the power supply cord or plug in

water or any other liquid.

4. Do not let the power supply cord hang over the

edge of a table or work surface.

5. Keep the power supply cord away from heated

surfaces, including the rear of the oven.

6. Do not attempt to replace the oven lamp yourself or

allow anyone who is not an electrician authorised

by SHARP to do so. If the oven lamp fails, please

consult your dealer or an authorised SHARP service

agent.

To avoid the possibility of explosion and

sudden boiling:

1. Never use sealed containers. Remove seals and lids

before use. Sealed containers can explode due to

a build up of pressure even after the oven has been

turned off.

2. Take care when microwaving liquids. Use a

widemouthed container to allow bubbles to escape.

Never heat liquids in narrow necked

containers such as baby bottles, as this

may result in the contents erupting from

the container when heated and cause

burns.

To prevent sudden eruption of boiling liquid and

possible scalding:

1. Do not use excessive amount of time (See page

GB-39).

2. Stir liquid prior to heating/reheating.

3. It is advisable to insert a glass rod or similar

utensil (not metal) into the liquid whilst

reheating.

4. Let liquid stand for at least 20 seconds in the

oven at the end of cooking time to prevent

delayed eruptive boiling.

3. Pierce the skin of such foods as potatoes, sausages

and fruit before cooking, or they may explode.

IMPORTANT SAFETY INSTRUCTIONS

GB-7

To avoid the possibility of burns

1. Use pot holders or oven gloves when removing

food from the oven to prevent burns.

2. Always open containers, popcorn makers, oven

cooking bags, etc., away from the face and hands

to avoid steam burns and eruption of boiling.

To avoid burns, always test food temperature

and stir before serving and pay special

attention to the temperature of food and

drink given to babies, children or the elderly.

Temperature of the container is not a true indication

of the temperature of the food or drink; always

check the food temperature.

4. Always stand back from the oven door when

opening it to avoid burns from escaping steam and

heat.

5. Slice stuffed baked foods after heating to release

steam and avoid burns.

To avoid misuse by children

1. Do not lean or swing on the oven door.

2. Children should be taught all important safety

instructions: use of pot holders, careful removal

of food coverings; paying special attention to

packaging (e.g. self-heating materials) designed to

make food crisp, as they may be extra hot.

Other warnings

1. Never modify the oven in any way.

2. Do not move the oven while it is in operation.

3. This oven is for home food preparation only and

may only be used for cooking food. It is not suitable

for commercial or laboratory use.

To promote troublefree use of your oven and

avoid damage.

1. Never operate the oven when it is empty except

where recommended in the operation manual.

Doing so may damage the oven.

2. When using a browning dish or self-heating

material, always place a heat-resistant insulator

such as a porcelain plate under it to prevent

damage to the turntable and turntable support due

to heat stress.The preheating time specified in the

dish’s instructions must not be exceeded.

3. Do not use metal utensils, which reflect microwaves

and may cause electrical arcing.

Use only the turntable and the turntable support

designed for this oven. Do not operate the oven

without the turntable.

4. Do not place anything on the outer cabinet during

operation.

NOTE:

If you are unsure how to connect your oven, please

consult an authorised, qualified electrician.Neither the

manufacturer nor the dealer can accept any liability

for damage to the oven or personal injury resulting

from failure to observe the correct electrical connection

procedure.Water vapour or drops may occasionally

form on the oven walls or around the door seals and

sealing surfaces. This is a normal occurrence and is not

an indication of microwave leakage or a malfunction.

5. Do not allow the power supply cord to run

over any hot or sharp surfaces, such as

the hot air vent area at the top rear of the

oven.

6. Ensure there is a minimum of free space above the

oven of 13 cm.

7. Securely connect the plug of the oven to a standard

earthed (grounded) household electrical outlet.

1. Remove all packing materials from the inside of

the oven cavity. Discard the loose polythene sheet

from between the door and cavity. Remove the

feature sticker, if attached, from the outside of the

door.

2. Check the oven carefully for any signs of damage.

3. Place the oven on a flat, level surface strong enough

to support the oven’s weight plus the heaviest item

likely to be cooked.

This oven is designed for countertop use only.

Do not place the oven in a cabinet.

4. The oven door may become hot during

cooking. Place or mount the oven so

that the bottom of the oven is 85 cm or

more above the floor. Keep children

away from the door to prevent them

burning themselves.

INSTALLATION

ESPAÑOLENGLISH

IMPORTANT SAFETY INSTRUCTIONS

GB-8

Your oven has an energy save mode.

1. Plug in the oven. Nothing will appear on the

display at this time.

2. Open the door.

The oven display will show “SELECT LANGUAGE”

in 5 languages.

NOTE: Once you select the language using the

LANGUAGE button, the display will show “. 0“.

3. Close the door.

The oven display will show “. 0“.

4. Select a language (See below).

NOTE: If you use the oven in English, you do not

have to select language, and go to step 5.

5. Heat the oven without food (See page GB-12).

Example:

Suppose you want to select German:

1. Choose the desired language by

pressing the LANGUAGE button.

Press the (START)/+1min button

to start the setting.

Check the display.

NOTE: The selected language will be memorised even if the electical power supply is interrupted.

In Energy Save Mode, if you do not operate the oven for 3 minutes or more (e.g. closing the door, pressing the

STOP button, or at the end of cooking), you will not be able to operate the oven until you open and close the

oven door.

COOKING HINTS:

The oven has an ‘Information Display System’ which

offers you step by step instructions to easily guide

you through each feature, and enable you to gain

information in your desired language. The oven has an

INFO button for getting instructions for each button.

Indicators will appear in the display, after pressing a

button, to inform you of the next operation step.

Press LANGUAGE button LANGUAGE

once

twice

3 times

4 times

5 times

ENGLISH

DEUTSCH

NEDERLANDS

FRANÇAIS

ESPAÑOL

The oven comes set for English. You can change the

language. To change, press the LANGUAGE button

until the desired language is displayed. Then press the

(START)/+1min button.

BEFORE OPERATION

SELECTING THE LANGUAGE

GB-9

ESPAÑOLENGLISH

Use the STOP button to:

1. Erase a mistake during programming.

2. Stop the oven temporarily during cooking.

3. Cancel a programme during cooking, press the

STOP button twice.

USING THE STOP BUTTON

GB-10

To set the microwave power level:

1. Rotate the COOKING MODE dial to the microwave setting.

2. Rotate the TIME/WEIGHT knob clockwise or counter-clockwise to select cooking time.

3. Press the MICROWAVE POWER LEVEL button until the desired power level appears on the display.

(If the MICROWAVE POWER LEVEL button is pressed once,

will be displayed. If you miss your

desired level, continue pressing the MICROWAVE POWER LEVEL button until you reach the level again).

4. Press the

(START)/+1min button.

NOTE: If the power level is not selected, 100 P is automatically set.

Power Level

Press the MICROWAVE

POWER LEVEL button

Display Watt

HIGH

X1 100 P

1050 W

X2 90 P 945 W

MEDIUM

HIGH

X3 80 P 840 W

X4 70 P 735 W

MEDIUM

X5 60 P 630 W

X6 50 P 525 W

MEDIUM

LOW

(Defrost)

X7 40 P 420 W

X8 30 P 315 W

LOW

(Defrost)

X9 20 P 210 W

X10 10 P 105 W

X11 0 P 0 W

IMPORTANT: The Microwave power level will

default to 100 P unless you press the MICROWAVE

POWER LEVEL button.

• Your oven has 11 power levels, as shown.

MICROWAVE POWER LEVELS

Generally the following recommendations apply:

100 P/90 P - (HIGH output = 1050/945 W) used for fast

cooking or reheating e.g. for casseroles, hot beverages,

vegetables etc.

80 P/70 P - (MEDIUM HIGH output = 840/735 W) used

for longer cooking of dense foods such as roast joints,

meat loaf and plated meals, also for sensitive didhes such

as sponge cakes. At this reduced setting, the food will

cook evenly without over cooking at the sides.

60 P/50 P - (MEDIUM output = 630/525 W) for

dense foods which require a long cooking time

when cooked conventionally, e.g. beef casserole, it

is advisable to use this power setting to ensure the

meat will be tender.

40 P/30 P - (MEDIUM LOW output = 420/315 W

defrost setting) to defrost, select this power setting,

to ensure that the dish defrosts evenly. This setting is

also ideal for simmering rice, pasta, dumplings and

cooking egg custard.

20 P/10 P - (LOW output = 210/105 W) For gentle

defrosting, e.g. cream gateaux or pastry.

GB-11

ESPAÑOLENGLISH

Your oven can be programmed for up to 90 minutes.

(90.00). The input unit of cooking (defrosting) time

varies from 10 seconds to five minutes. It depends

on the total length of the cooking (defrosting) time as

shown on the table opposite:

Cooking Time:

0-5 minutes

5-10 minutes

10-30 minutes

30-90 minutes

Increasing unit:

10 seconds

30 seconds

1 minute

5 minutes

Example:

Suppose you want to heat soup for 2 minutes and 30 seconds on 70 P microwave power.

Rotate the COOKING

MODE dial to the

microwave setting.

2. Enter desired cooking

time by rotating the

TIME/WEIGHT

knob clockwise.

Press the MICROWAVE

POWER LEVEL button

four times for 70 P

microwave power.

4. Press the

(START)/

+1min button once to

start cooking.

Check the display.

MICROWAVE COOKING

NOTES:

1. When the door is opened during the cooking

process, the cooking time on the digital display

stops automatically. The cooking time starts to

count down again when the door is closed and the

(START)/+1min button is pressed.

2. If you wish to know the power level during cooking,

press the MICROWAVE POWER LEVEL button. As

long as your finger is pressing the MICROWAVE

POWER LEVEL button, the power level which you

have input will be displayed.

3. When the operation of the oven has finished,

“. 0“ will reappear on the display.

4. You can rotate the TIME/WEIGHT knob clockwise

or counter-clockwise. If you rotate the dial counter-

clockwise, the cooking time will decrease from 90

minutes by degrees.

WARNING:

1. Never use the square shelf and square tin (RK-T11-A)

for microwave cooking and dual cooking as this

may cause arcing.

2. After cooking and opening the door, the display

may show “NOW COOLING”.

GB-12

You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and

not a sign that the oven is out of order.

To avoid this problem, when first using the oven, heat the oven without food for 20 minutes on grill and then at

convection 250°C.

IMPORTANT: During operation, to allow smoke or smells to disperse open a window or switch the kitchen

ventilation on. Make sure there is no food in the oven.

1. Rotate the COOKING

MODE dial to the

GRILL or CONVECTION

setting.

2. Enter the required

heating time.

(20 min.)

3. Start operation by

pressing the

(START)/+1min

button.

The oven will count

down. When the

oven has finished

heating, open the

door to cool the

oven cavity.

WARNING:

The oven door, outer cabinet, oven cavity and accessories will

become hot. Take care to avoid burns when cooling the oven

down after operation.

The grill heating element at the top of the oven cavity has one power setting only.

Example: Suppose you want to cook cheese on toast for 5 minutes (Place toast on the high rack.)

1. Rotate the COOKING MODE

dial to the

GRILL setting.

2. Enter the desired cooking time

by rotating the TIME/WEIGHT

knob clockwise.

3. Press the

(START)/+1min

button to start cooking.

Check the display.

1. The high or low racks are recommended when

grilling. It is not recommended to use the square

shelf and square tin (RK-T11-A) for grilling.

2. You may detect smoke or a burning smell when

using the grill for the first time, this is normal and

not a sign that the oven is out of order.

(Please see heating without food below.)

3. After cooking and opening the door, the display

may show “NOW COOLING”.

WARNING: The oven cavity, door, outer cabinet, accessories and dishes will become very

hot, always use thick oven gloves when removing the food or turntable from the

oven to prevent burns.

GRILL COOKING

HEATING WITHOUT FOOD

GB-13

ESPAÑOLENGLISH

Your oven can be used as a conventional oven using the convection facility and 10 pre-set oven temperatures.

Preheating is recommended for better results (especially when using the square shelf or the square tin RK-T11-A).

Press CONVECTION button 1 2 3 4 5 6 7 8 9 10

Oven Temp (°C) 250 230 220 200 190 180 160 130 100 40

Example 1: To cook with preheating

Suppose you want to pre-heat to 180°C and cook for 20 minutes at 180°C.

1. Select the cooking

mode by rotating the

COOKING MODE

dial to

Enter the desired preheat

temperature by pressing

the CONVECTION

button six times. The

display will show 180°C.

3. Press the (START)/

+1min button to start

pre-heating.

When the pre-heated

temperature has been

reached the audible

signal sounds, the

display will show 180°C,

open the door and place

the food inside the oven.

Close the door.

4. Use the TIME/WEIGHT

knob to input the cooking

time (20 mins).

5. Press the

(START)/+1min

button.

Check the display.

NOTES:

1. When the oven is preheated the turntable should be in the oven.

2. After preheating, if you want to cook at a different temperature press the CONVECTION button until the

desired setting appears on the display. In the example above, to change the temperature you would press the

CONVECTION button after entering the cooking time.

3. When the oven reaches the programmed preheating temperature, it will automatically hold at

the pre-heated temperature for 30 minutes. After 30 minutes the display will change to “. 0“.

The selected convection programme will be cancelled.

4. After cooking and opening the door, the display may show “NOW COOLING”.

5. To get the best results when following pack instructions for convection, please follow the instructions for

“conventional oven”.

6. If you purchase the RK-T11-A accessory pack, please follow the INFORMATION & RECIPES booklet included

with the pack.

CONVECTION COOKING

GB-14

Example 2: To cook without preheating

Suppose you want to cook at 250°C for 20 minutes.

Select the cooking

mode by rotating the

COOKING MODE

dial to

Use the TIME/WEIGHT

knob to input the cooking

time (20 mins).

3. Select the desired

cooking temperature.

(250°C).

Press the (START)/

+1min button.

Check the display.

NOTES:

1. After cooking and opening the door, the display may show “NOW COOLING”.

2. To change the convection temperature, press the CONVECTION button until the desired temperature appears

on the display.

3. You may detect smoke or a burning smell when using convection for the first time. This is normal and is

not a sign that the oven is out of order. (Please see Heating Without Food on page GB-12).

WARNING: The oven cavity, door, outer cabinet, accessories and dishes will become

very hot, always use thick oven gloves when removing the food or

turntable from the oven to prevent burns.

SPECIAL NOTES FOR RK-T11-A (SQUARE SHELF & SQUARE TIN):

1. When using either the square shelf or the square tin, we recommend you

place it at rail 2. When using both of them, place the square tin at rail 2

and the square shelf at rail 1 as shown in the diagram. Please also refer to

the diagram B on page GB-3.

2. When using the square shelf and/or the square tin, leave the turntable in

the oven.

3. When using the square shelf or the square tin, rotate the square tin or the

container on the square shelf 180° halfway to achieve better results.

4. When using the square shelf follow the notes below to prevent them slipping

out:

• Do not place container with food weighing more than 5 kg on the

square shelf.

• Ensure that the square shelf is in the correct position and does not rattle.

• When removing the food, pull the square shelf until it is slightly locked,

and then remove the food.

5. Some recipes for using the square shelf or the square tin are included in this

operation manual. Please refer to pages GB-25-27.

6. To get the best results when following pack instructions for convection,

please follow the instructions for “conventional oven”.

Shelf rails

rail 2

rail 1

CONVECTION COOKING

GB-15

ESPAÑOLENGLISH

Your oven has 2 DUAL cooking modes combining the heat of the convection or grill with the power of the

microwave.

To select the DUAL cooking mode, rotate the COOKING MODE dial to the desired setting, then choose the

cooking time. Generally, dual cooking time shortens the total cooking time.

Cooking mode Cooking method (initial setting) Microwave Power Range

DUAL CONV.

MICRO 30 P

CONV 250°C

10 P - 60 P

DUAL GRILL

MICRO 30 P

GRILL

10 P - 80 P

NOTES:

• To adjust the microwave power, press the MICROWAVE POWER LEVEL button.

• To adjust the convection temperature, press the CONVECTION button until the desired temperature appears on

the display.

• For DUAL CONV. the oven temperature can be changed from 40°C to 250°C in ten levels.

Example 1:

Suppose you want to cook for 20 minutes on DUAL CONV. using 10 P microwave power and 200°C convection.

1. Select the cooking mode by

rotating the COOKING MODE

dial to

2. Enter the desired cooking time

(20 minutes).

3. Press the MICROWAVE

POWER LEVEL button three

times.

4. Press CONVECTION button

four times (200°C).

5. Press the

(START)/+1min

button.

Check the display.

DUAL COOKING

GB-16

Example 2:

Suppose you want to cook for 20 minutes on DUAL GRILL using 10 P microwave power and GRILL.

1. Select the cooking mode by

rotating the COOKING MODE

dial to

2. Enter the desired cooking time

(20 min.).

3. Press the MICROWAVE

POWER LEVEL button

three times (10 P)

4. Press the (START)/+1min

button.

Check the display.

NOTE: After cooking and opening the door, the display may show “NOW COOLING”.

WARNINGS:

1. The oven cavity, door, outer cabinet, accessories and dishes will become very hot,

use thick oven gloves when removing the food or turntable from the oven to prevent

burns.

2. Never use the square shelf and square tin (RK-T11-A) for microwave cooking and dual cooking as this may

cause arcing.

DUAL COOKING

GB-17

ESPAÑOLENGLISH

OTHER CONVENIENT FUNCTIONS

1. LESS ( ▼ ) / MORE ( ▲ ) button

The LESS ( ▼ ) and MORE ( ▲ ) buttons allow you to easily decrease or increase programmed setting times,

(for a less well or more well cooked result), used in automatic operations or cooking time while in operation.

a) Changing the pre-programmed time setting:

(See pages GB-23-24 for menus that use LESS and MORE).

Example: Suppose you want to cook 1,5 kg Gratin using the AUTO COOK button and LESS ( ▼ ) button.

1. Choose the desired result

(less cooked) by pressing the

LESS (

▼ ) button once.

2. Choose the AUTO COOK

menu for Gratin by pressing the

AUTO COOK button.

3. Enter the amount (1,5 kg).

4. Press the (START)/+1min

button.

The oven will start to cook.

Check the display.

NOTES:

To cancel LESS or MORE press the same button again.

To change MORE to LESS simply press the LESS (

▼ ) button.

To change LESS to MORE simply press the MORE (

▲ ) button.

b) Changing the heating time while the oven is operating:

During the manual cooking process, the cooking time can be decreased or increased in 1 minute

steps each time the LESS (

▼ ) and MORE ( ▲ ) buttons are pressed.

NOTE: You can use this function for manual cooking only.

GB-18

OTHER CONVENIENT FUNCTIONS

2. +1min function

The (START)/+1min button allows you to operate the two following functions:

a) 1 minute cooking

You can cook on your desired cooking mode for 1 minute without entering the cooking time.

Example:

Suppose you want to cook for 1 minute on 70 P microwave power.

1. Select the cooking mode by

rotating the COOKING MODE

dial to

(Microwave).

2. Change the power by pressing

the MICROWAVE POWER

LEVEL button.

Press the (START)/+1min

button once to begin cooking.

NOTES:

1. You can use this function for manual cooking only.

2. When the COOKING MODE dial is on microwave (

) and you press the (START)/+1min button, the

microwave power is always 100 P.

When the COOKING MODE dial is on dual (

or ) and you press the (START)/+1min button,

the microwave power is always 30 P.

When the COOKING MODE dial is on convection or dual conv. (

or ) and you press the

(START)/+1min button, the convection temperature is always 250°C.

3. To avoid misuse by children the 1 minute cooking function can be used only within 3 minutes after the

preceding operation, i.e. closing the door, pressing the STOP button or end of cooking.

b) Extend the cooking time

You can extend the cooking time in multiples of one minute if the

(START)/+1min button is pressed while

the oven is in operation.

NOTE: You can use this function for manual cooking only.

3. TIMER FUNCTION

You can use the timer for timing where microwave cooking is not involved for example, to time boiled eggs

cooked on a conventional hob.

Example:

To set the timer for 5 minutes.

1. Open and Close the door to

activate timer function. Press

the TIMER button once.

2. Rotate the TIME/WEIGHT

knob until the desired time is

displayed. (Ex: 5min)

Press the

(START)/+1min

button.

GB-19

ESPAÑOLENGLISH

OTHER CONVENIENT FUNCTIONS

4. TO CHECK SETTINGS WHILE THE OVEN IS OPERATING

You can check the power level and the actual oven temperatures while the oven is in operation ie: when

preheating.

You can use this function for manual cooking only.

TO CHECK THE POWER LEVEL:

To check the microwave power level during cooking

press the MICROWAVE POWER LEVEL button.

The oven continues to count down, although the display

shows the power level which you have input.

As long as your finger is pressing

the button, the power level will be

displayed.

TO CHECK THE CONVECTION TEMPERATURE:

To check the convection temperature which you have

input during cooking press the CONVECTION button.

When the oven is preheating, you can check the actual

oven temperature.

As long as your finger is pressing the

button, the convection temperature in

°C will be displayed.

5. INFORMATION button

Each button carries useful information.

If you wish to get the information, press the

INFORMATION button before pressing the

desired button.

1. Choose the

INFORMATION

button function.

Example:

Suppose you want to get information about AUTO

COOK menu number 3, Roast chicken:

2. Press the AUTO COOK

button 3 times to select

Roast Chicken.

NOTE:

1. The information message will be repeated twice,

and then the display will show “. 0“.

2. If you want to cancel the information press the

STOP button.

GB-20

The AUTOMATIC OPERATIONS automatically

work out the correct cooking mode and cooking time.

You can choose from 2 AUTO REHEAT menus, 3

EXPRESS COOK menus, 6 AUTO COOK menus and

7 EXPRESS DEFROST menus.

menus.

Warning:

For EXPRESS COOK and AUTO COOK:

The oven cavity, door, outer cabinet,

accessories and dishes will become very

hot. Use thick oven gloves when removing

food or the turntable from the oven to

prevent burns.

What you need to know when using this automatic

function:

1. The menu you wish to use can be selected by

pressing the AUTO REHEAT, AUTO COOK,

EXPRESS COOK or EXPRESS DEFROST button

until the desired menu number appears in the

display. (See pages GB-21-24)

2. The weight or quantity of the food can be input by

rotating the TIME/WEIGHT knob until the desired

weight/quantity is displayed.

• Enter the weight of the food only. Do not include

the weight of the container.

• For food weighing more or less than weights/

quantities given in the cooking chart, cook using

manual programmes.

3. The programmed cooking times are average times.

If you want to alter cooking times pre-programmed

in the automatic operations, use the LESS (

▼ ) or

MORE (

▲ ) buttons. See page GB-17 for details.

For best results, follow cooking chart instructions.

To start cooking press

(START)/+1min button.

When action is required (e.g. to turn food over)

the oven stops and the audible signals sound, the

display shows the necessary action. To continue

cooking, press the

(START)/+1min button

The final temperature will vary according to the

initial temperature. Check food is piping hot after

cooking. If necessary, you can extend the cooking

time and change the power level.

NOTE: Please refer to the menu label for list of AUTOMATIC menus and weight ranges.

Menu Number

TIME/WEIGHT knob

LESS/MORE buttons

(START)/+1min button

AUTOMATIC OPERATIONS

GB-21

ESPAÑOLENGLISH

Example: Suppose you want to cook 300 g of Rice using AUTO COOK.

1. Press the AUTO COOK button

once to select Rice.

2. Enter the weight by rotating the

TIME/WEIGHT knob until the

desired weight is displayed.

3. Press the

(START)/+1min

button to start cooking.

EXPRESS COOK CHART

MENU NO. WEIGHT (Increasing

Unit) / UTENSILS

PROCEDURE

C-1 Cook

Frozen Ready Meals

(initial temp -18°C)

Stirrable type (e.g.

Noodles Bolognese,

Chinese Menus.)

0,3 - 1,0 kg* (100 g)

Casserole dish & lid

* If the manufacturer instructs

to add water or oil, please

calculate the total amount

for the program with

additional liquid.

• Transfer meal to suitable casserole dish.

• Add some liquid or oil if recommended by the

manufacturer.

• Cover with a lid.

• When the audible signals sound, stir and re-cover.

• After cooking, stir and let stand for approx. 1-2

minutes.

C-2

Cook

Frozen Vegetables

(initial temp -18°C)

e.g. Brussel sprouts,

cauliflower, peas,mixed

vegetables, broccoli

0,1 - 0,8 kg (100 g)

Casserole dish & lid

• Add 1tbsp water per 100 g. (For mushrooms

no additional water is necessary).

• Cover with a lid.

• When the oven stops and the audible signals sound,

stir and re-cover.

• After cooking, let stand for approx. 1-2 minutes.

NOTE: If frozen vegetables are compacted together,

cook manually.

C-3

Cook

Frozen Gratin

(initial temp -18°C)

e.g. Frozen lasagne,

Potato gratin

0,2 - 0,6 kg (100 g)

Gratin dish

Low rack

• Remove the gratin from original container and place

in a suitable gratin dish.

• Add 3-4 tbsp water if necessary.

• Do not cover.

• Place on the low rack.

• After cooking, let stand, covered in aluminium foil for

approximately 5 minutes.

AUTOMATIC OPERATIONS

GB-22

MENU NO. WEIGHT (Increasing

Unit) / UTENSILS

PROCEDURE

D-1

Defrost

Steaks, Chops

(initial temp -18°C)

0,2 - 1,0 kg (100 g)

Plate

(see note on page GB-23)

• Place the food on a plate in the centre of the

turntable.

• When the oven stops and the audible signals sound,

turn the food over, rearrange and separate. Shield

the thin parts and warm spots with aluminium foil.

• After defrosting, wrap in aluminium foil for

10-20 minutes, until thoroughly defrosted.

D-2

Defrost

Meat Joint

(initial temp -18°C)

0,6 - 2,0 kg (100 g)

Plate

(see note on page GB-23)

• Place a plate upside down on the turntable and put

the meat on it.

• When the oven stops and the audible signals sound,

turn the food over. Shield the defrosted parts with

aluminium foil.

• If audible signals sound, turn the food over and shield

again.

• After defrosting, cover with aluminium foil and stand

for 15-30 minutes until thoroughly defrosted.

D-3

Defrost

Minced Meat ,

mix of beef and pork

(initial temp -18°C)

0,2 - 1,0 kg (100 g)

Cling film

(see note on page GB-23)

• Cover the turntable with cling film.

• Place the block of minced meat onto the turntable.

• When the oven stops and the audible signals sound,

turn the food over. Remove the defrosted parts if

possible.

• After defrosting, cover in aluminium foil for 5-10

minutes, until thoroughly defrosted.

D-4

Defrost

Chicken Legs

(initial temp -18°C)

0,2 - 1,0 kg (50 g)

(see note on page GB-23)

• Place the food on a plate in the centre of the

turntable.

• When the oven stops and the audible signals sound,

turn the food over, rearrange and separate. Shield

the thin parts and warm spots with aluminium foil.

• After defrosting, wrap in aluminium foil for 10-20

minutes, until thoroughly defrosted.

D-5

Defrost

Poultry

(initial temp -18°C)

Only poultry without

giblets is recommended

for this programme.

0,9 - 2,0 kg (100 g)

(see note on page GB-23)

• Place a plate upside down on the turntable and put

the poultry breast side down on the plate.

• When the oven stops and the audible signals sound,

turn over and shield the thin parts and warm spots

with aluminium foil.

• After defrosting, cover with aluminium foil and stand

for 15-30 minutes until thoroughly defrosted.

• Finally clean the poultry under running water.

D-6

Defrost

Cake

(initial temp -18°C)

0,1 - 1,4 kg (100 g)

Plate

• Remove all packaging from the cake.

• Place on a plate in the centre of the turntable.

• After defrosting, cut the cake into similar sized pieces.

Keep space between each piece and let stand for 15-

30 minutes until thoroughly defrosted.

D-7

Defrost

Bread

(initial temp -18°C)

0,1 - 1,0 kg (100 g)

Plate

• Distribute on a plate in the centre of the turntable.

Only sliced bread is recommended for this

programme.

• When the audible signals sound rearrange, and

remove defrosted slices.

• After defrosting separate all slices and distribute on a

large plate. Cover the bread with aluminium foil and

let stand for 5-15 minutes until thoroughly defrosted.

EXPRESS DEFROST CHART

GB-23

ESPAÑOLENGLISH

NOTES:

1 Steaks, Chops and Chicken legs should be frozen in one layer.

2 Minced meat should be frozen in the thin shape.

3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.

4 The poultry and the minced meat should be processed immediately after defrosting.

5 For D-1, D-2, D-4 and D-5 arrange the food in the oven as shown:

Food

Dish

Turntable

Chicken legs, Steaks and Chops. Poultry and Meat Joint

AUTO REHEAT CHART

MENU NO. WEIGHT (Increasing

Unit) / UTENSILS

PROCEDURE

AR-1

Beverages

(initial temp 20°C)

1-6 cups (1 cup)

(150 ml per cup)

Cup

• Place the beverage off centre on the turntable.

• After heating, stir and let stand for approx. 1-2

minutes.

NOTE:

If initial beverage is (5°C) refrigerator temperature,

cook with the MORE ( ▲ )button.

AR-2

Soups, Casseroles

(initial temp 20°C)

1-4 cups (1 cup)

(200 ml per cup)

Cup with plastic wrap

• Cover with microwave plastic wrap.

• Place cups off centre on the turntable.

• After cooking, stir and let stand for approx. 1-2

minutes.

NOTE: If initial soup is (5°C) refrigerator temperature,

cook with the MORE (

▲ )button.

EXPRESS DEFROST NOTES

GB-24

AUTO COOK CHART

MENU NO. WEIGHT (Increasing

Unit) / UTENSILS

PROCEDURE

AC-1

Rice (par-boiled)

(initial temp rice 20°C)

0,1 - 0,3 kg (100 g)

Big bowl & lid

• Place in a big bowl and add boiling water.

• Cover with a lid.

• Place the dish in the centre of the turntable.

• When the audible signals sound, stir and recover.

• When the audible signals sound again, stir and

recover, replace into the oven and press start.

• Stand for approx. 10 mins after cooking.

AC-2

French Fried Potato

(recommended

forconventional ovens)

(initial temp -18°C)

0,2 - 0,4 kg (50 g)

Flan Dish

High Rack

• Remove the frozen french fried potatoes from the

package and place them on a flan dish.

• Place the dish on the high rack in the oven.

• When the audible signals sound, turn over.

• After cooking, remove from the dish and put on a

plate for serving. (No standing time is necessary).

• Add salt to taste.

NOTE: For thin type of French fried potatoes, cook with

the LESS (

▼ ) button.

AC-3

Roast Chicken

(initial temp 5°C)

0,9 - 2,0 kg (100 g)

Low Rack

• Mix the ingredients and spread on the chicken.

• Pierce the skin of the chicken.

• Put chicken breast side down on the low rack.

• When audible signals sound, turn the chicken over.

• After cooking, let the food stand for 3 minutes in the

oven.

AC-4

Roast Pork

(initial temp 5°C)

0,6 - 2,0 kg (100 g)

Low Rack

• Lean rolled roast pork is recommended.

• Mix all ingredients and spread them onto the pork.

• Place the pork on the low rack and cook.

• When audible signals sound, turn the food over.

• After cooking, let the food stand wrapped in

aluminium foil for approx. 10 minutes.

AC-5

Gratin

(initial temp 20°C)

e.g. Courgette pasta

gratin, Broccoli-potato-

gratin with mushrooms

0,5 - 2,0 kg (100 g)

Shallow, oval or round

gratin dish

Low Rack

• Prepare the gratin referring to page GB-55 or 57.

• Place the gratin dish on the low rack.

• After cooking, let the food stand covered for approx.

5-10 minutes.

AC-6

Cake

(initial temp 20°C)

e.g. Carrot cake,

Gugelhupf, Apple cake

with Calvados

0,5 - 1,5 kg (100 g)

Baking tin, Saucer

Low rack

• Prepare the cake referring to page GB-63 or 65.

• Put a saucer upside down on the low rack and place

the baking tin on it.

• Let the cake stand for approximately 10 minutes after

baking.

• Remove the cake from the baking tin.

Rice Boiling Water

100 g

200 g

300 g

250 ml

450 ml

650 ml

Ingredients for 1,2 kg Roast chicken:

½ tsp salt and pepper, 1 tsp sweet paprika,

2 tbsp oil

Ingredients for 1 kg rolled lean pork:

1 garlic clove, crushed, 2 tbsp oil, 1 tsp sweet

paprika, a little cumin powder, 1 tsp salt

GB-25

ESPAÑOLENGLISH

RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)

ONION GATEAU

Total Cooking Time: 60-67 minutes

Utensils: Bowl with lid (3 l capacity)

Square tin

greaseproof paper

Ingredients - for the dough

375 g Flour

30 g Yeast

1 Egg

125 ml Milk

½ tsp. Salt

75 g Butter

Ingredients - for the topping

650-700 g Onions

100 g Streaky bacon

30 g Butter

Cheyenne pepper

3 Eggs

200 g Soured cream

½ tsp. Salt

Preparation

This recipe makes approx. 1,7 kg.

1. Prepare from the mentioned ingredients a yeast

dough. Cover the dough with heat-resistant film or

a damp tea-cloth and allow to rise. Cook for 20

minutes on CONVECTION 40°C.

2. Peel and dice the onions and the streaky bacon.

Place the butter, the onions and bacon in a bowl,

cover and braise for 8-12 minutes on 100 P. After

cooking cool the mixture and blend the eggs,

soured cream and salt into the mixture.

3. Preheat the oven to 200°C. Line the square tin with

greaseproof paper. Roll out the dough and place

inside the tin.

4. Spread the mixture evenly over the pastry case. Let

the dough rise again before baking.

5. After preheating, place the square tin on the

shelf rail (rail 2) and cook. 32-35 minutes on

CONVECTION 200°C.

6. Stop the oven after 18 minutes and rotate the

square tin by 180 degrees, then press “Start”.

LEEK TART

Total Cooking Time: 27-33 minutes

Utensils: Bowl with lid (3 l capacity)

Square tin

greaseproof paper

Ingredients - for the dough

150 g Wholemeal flour

120 g Rye flour (type 1150)

(you can use normal flour type 405 instead)

4 tsp. Baking powder (12 g)

1 Egg

125 g Low fat yoghurt

1 ½ tbsp. Vegetable oil

½ tsp. Salt

Ingredients - for the topping

450 g Leek, cut into rings

3 tbsp. Water

Salt

1 pinch Curry powder

150 g Soured cream

3 Eggs

2 tbsp. Wholemeal flour

Herb salt

Pepper

1 pinch Nutmeg

1 tsp. Parsley, chopped finely

1 tsp. Chives, chopped into small rings

1 tsp. Dill, chopped finely

100 g Grated Emmenthal cheese

Preparation

This recipe makes approx. 1,3 kg.

1. Place leek and water in a bowl. Cover and cook

for 5-8 minutes on 100 P. Drain, add salt and curry

powder to taste.

2. Mix the flour and the baking powder. Add the egg,

the yoghurt, oil and the salt. Blend together using

the kneading hook on a hand-held blender. Preheat

the oven to 200°C.

3. Line the square tin with greaseproof paper. Roll out

the dough and place inside the tin. Raise the rim by

about 1 cm.

4. Stir the soured cream, eggs and flour together.

Season with herb salt, pepper, nutmeg and herbs.

Mix in the grated cheese.

5. Blend the mixture into the leek and spread it evenly

over the pastry case.

6. After preheating, place the square tin on the

shelf rail (rail 2) and cook. 22-25 minutes on

CONVECTION 200°C.

7. Stop the oven after 18 minutes and rotate the

square tin by 180 degrees, then press “Start”.

GB-26

RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)

PIZZA

Total Cooking Time: 39-42 minutes

Utensils: Square tin

greaseproof paper

Ingredients - for the dough

230 g Flour

20 g Yeast

1 tsp. Sugar

Salt

4 tsps. Oil

135 ml Lukewarm water

Ingredients - for the topping

250 g Tinned tomatoes, mashed

Basil, Oregano, Thyme, Salt, Pepper

250 g Topping as desired e.g. Pepper, Salami,

Mushrooms etc.

100 g Grated cheese

Preparation

This recipe makes approx. 1,0 kg.

1. Dissolve the yeast in lukewarm water.

2. Place the flour in a bowl and make a well in the

centre. Add the yeast mixture to the flour and stir in

gradually. Add salt and oil. Knead well.

3. Cover the dough with heat-resistant film or a damp

tea-cloth and allow it to rise. Cook for 20 minutes

on CONVECTION 40°C.

4. Preheat the oven to 220°C. Line the square tin with

greaseproof paper. Roll out the dough and place

inside the tin.

5. Cover the dough with the tomatoes. Season to taste

and cover with the desired topping. Finally spread

over the grated cheese.

6. After preheating, place the square tin on the

shelf rail (rail 2) and cook for19-22 minutes on

CONVECTION 220°C.

7. Stop the oven after 14 minutes and rotate the

square tin by 180 degrees, then press “Start”.

TURKEY BREAST IN ONION-CREAM SAUCE

Total Cooking time: 26-28 minutes

Utensils: Square tin

Ingredients

1000 g Turkey breast (9 pieces)

1 bag Onion soup mixture (dried, 1 bag for 750 ml)

500 ml Cream

200 g Mushrooms, sliced

9 slices Processed cheese

Preparation

1. Preheat the oven to 200°C.

2. Cut the turkey breast into similar sized pieces (9)

and place on the square tin.

3. Mix together the dried onion soup with the cream

(don’t add water). Add the sliced mushrooms. Pour

over the meat and finally cover with the cheese

slices.

4. Place the square tin on the shelf rail (rail 2) in the

oven and cook for 26-28 minutes on CONVECTION

200°C.

5. After half of cooking time rotate the square tin by

180 degrees and press “Start” for the remaining

cooking time.

Preparation

1. Prepare the biscuits referring to page GB-66.

2. Preheat the oven to 200°C.

3. Line the square tin and the baking tin with

greaseproof paper. Place 20 biscuits on the square

tin and 12 pieces on the round baking tin. Place the

square tin on the shelf rail (rail 2) and the square

shelf with the round baking tin on the shelf rail

(rail 1) and bake for 10-11 minutes on CONVECTION

200°C.

Prepare the remaining dough in the same way.

LINZER BISCUITS

Total Cooking time: 10-11 minutes

Utensils: Square tin

Square shelf

Bottom of a round baking tin (28 cm)

greaseproof paper

GB-27

ESPAÑOLENGLISH

RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)

Preparation

1. Cut the tomatoes into slices, mix with the ham and

onion cubes, garlic, minced meat and mashed

tomato. Season and cook with the lid on for 12-14

minutes on MICROWAVE 100 P. Stir after half of

cooking time.

2. Mix the cream with the milk, Parmesan cheese,

herbs, oil and spices.

3. Preheat the oven to 230°C.

4. Grease the gratin dish and cover the bottom of

the dish with about

of the pasta. Put half of

the minced meat mixture on the pasta and pour

on some sauce. Put an additional of the pasta

on top followed by another layer of the minced

meat mixture and some sauce, finishing with the

remaining pasta on top. Finally, cover the pasta

with lots of sauce and sprinkle with Parmesan

cheese. Place butterflakes on top and cook on

the square shelf on the shelf rail (rail 2) for 32-35

minutes on CONVECTION 230°C.

After cooking, let the lasagne stand for approx.

5-10 minutes.

LASAGNE AL FORNO

Total Cooking time: 44-49 minutes

Utensils: Bowl with lid (3l capacity)

Rectangular gratin dish (35x29 cm)

Square shelf

Ingredients

600 g Tinned tomatoes

100 g Onion, finely chopped

100 g Ham, finely cubed

1 Clove of garlic, crushed

500 g Minced meat (beef)

4 tsps. Mashed tomato

Salt, Pepper

Oregano, Thyme, Basil

450 g Cream (crème fraiche)

300 ml Milk

100 g Grated Parmesan cheese

3 tsp. Mixed chopped herbs

2 tsp. Olive oil

Salt, Pepper, Nutmeg

1 tsp. Vegetable oil to grease gratin dish

250 g Lasagne verde

2 tbsp. Grated Parmesan cheese

1 tbsp. Butter

Preparation

1. Cream the eggs and sugar using the hand-held

blender, until it is frothy with air bubbles. Mix the

flour and baking powder and sift over the egg and

sugar mixture, then fold in carefully. Preheat the

oven to 180°C.

2. Line the square tin with greaseproof paper, fill with

the cake mixture and bake on the shelf rail (rail 2)

for 18-20 minutes on CONVECTION 180°C. After

half of cooking time rotate the square tin by 180

degrees and press “Start”for the remaining cooking

time.

3. Turn out the cake onto a damp tea-cloth onto which

you have sprinkled sugar. Carefully remove the

greaseproof paper and immediately roll the cake

up using the tea-cloth to assist you.

4. Place 200 ml of the milk with the cinnamon stick,

lemon peel and sugar into the bowl, cover and heat

for about 2 minutes on MICROWAVE 100 P.

5. Mix the rest of the milk with the starch-flour and

the egg yolk. Take the lemon and cinnamon out

of the 200 ml of milk, and stir in the starch-flour

mixture. Cover and cook. Stir half-way through

and at the end of cooking. Cook for 2 minutes on

MICROWAVE 100 P.

6. Unroll the cake, brush on the cream mixture and

then carefully roll it up again. Dust with icing sugar.

GYPSY’S ARM ROLL

Total Cooking time: 22-24 minutes

Utensils: Square tin

greaseproof paper

Bowl with lid (2 l capacity)

Ingredients - for the dough

4 Eggs

125 g Sugar

125 g Flour

1 tsp. Baking powder (3 g)

Ingredients - for the topping

250 ml Milk

1 Stick of cinnamon

The peel of a lemon

75 g Sugar

2 tbsps. Starch-flour (20 g)

2 Egg yolks

2 tbsps. Icing sugar (20 g)

NOTE: When using the square shelf or the square tin, rotate the square tin or the container on the square shelf

180° halfway to achieve better results.

GB-28

Accessories

The accessories should be washed in a mild washing

up liquid solution and dried. They are dishwasher safe.

SPECIAL NOTE for TURNTABLE SUPPORT

After cooking, always clean the turntable support,

especially around the rollers. These must be free from

food splashes and grease. Built-up splashes or grease

may overheat and cause arcing, begin to smoke or

catch fire.

roller

Door

To remove all trace of dirt, regularly clean both sides

of the door, the door seals and adjacent parts with a

soft, damp cloth. Do not use harsh abrasive cleaners

or sharp metal scrapers to clean the oven door glass

since they can scratch the surface, which may result in

shattering of the glass.

NOTE: Keep the waveguide cover and accessories

clean at all times. If you leave grease or fat in the cavity

or accessories, it may overheat, cause arcing, smoke or

even catch fire when next using the oven.

CAUTION: DO NOT USE COMMERCIAL OVEN

CLEANERS, STEAM CLEANERS, ABRASIVE,

HARSH CLEANERS, ANY THAT CONTAIN

SODIUM HYDROXIDE OR SCOURING PADS ON

ANY PART OF YOUR MICROWAVE OVEN.

Before cleaning, make sure the oven cavity,

door, oven cabinet and accessories are

completely cool.

CLEAN THE OVEN AT REGULAR INTERVALS

AND REMOVE ANY FOOD DEPOSITS - Keep

the oven clean, or the oven could lead to

a deterioration of the surface. This could

adversely affect the life of the appliance and

possibly result in a hazardous situation.

Oven exterior

The outside of your oven can be cleaned easily with

mild soap and water. Make sure the soap is wiped

off with a moist cloth, and dry the exterior with a soft

towel.

Oven controls

Open the door before cleaning to de-activate the oven

controls. Care should be taken when cleaning the

oven control. Using a cloth dampened with water only,

gently wipe the panel until it becomes clean. Avoid

using excessive amounts of water. Do not use any sort

of chemical or abrasive cleaner.

Oven Interior

1. For cleaning, wipe any splatters or spills with a soft

damp cloth or sponge after each use while the oven

is still warm. For heavier spills, use a mild soap

and wipe several times with a damp cloth until

all residues are removed. Built-up splashes may

overheat and begin to smoke or catch fire, and

cause arcing. Do not remove the waveguide cover.

2. Make sure that mild soap or water does not

penetrate the small vents in the walls which may

cause damage to the oven.

3. Do not use spray type cleaners on the oven interior.

4. Heat up your oven regularly by using the convection

and grill, refer to “Heating without food” on page

GB-12. Remaining food or fat splashed can cause

smoke or bad smell.

CARE AND CLEANING

GB-29

ESPAÑOLENGLISH

SERVICE CALL CHECK

PLEASE CHECK THE FOLLOWING BEFORE CALLING FOR SERVICE.

1. Power Supply

Check the power plug is properly connected to a suitable wall outlet.

Check the line fuse/circuit breaker is functioning properly.

2. When the door is opened, does the oven lamp light? YES _________ NO ________

3. Place a cup of water (approx. 150 ml) in the oven and close the door securely.

Set the cooking mode to microwave cooking mode.

Programme the oven for one minute on 100 P power and start the oven.

Does the oven lamp light? YES _________ NO ________

Does the turntable rotate? YES _________ NO ________

NOTE: The turntable turns in either direction.

Does the ventilation work? YES _________ NO ________

(Place your hand over the ventilation openings and check for air flow.)

After 1 minute does the signal sound? YES _________ NO ________

Does cooking in progress indicator go off? YES _________ NO ________

Is the water warm after the above operation? YES _________ NO ________

4. Take the cup out of the oven and close the door.

Set the GRILL cooking mode

for 3 minutes.

After 3 minutes does the grill heating element become red? YES _________ NO ________

5. Set the CONVECTION cooking mode

for three minutes at 250ºC.

Is the inside of the oven hot after 3 minutes? YES _________ NO ________

If you answer “NO” to any of the above questions, call a Service Technician appointed by SHARP and report the

results of your check. See inside back cover for details of address.

IMPORTANT: If the display shows nothing even if the power plug is properly connected, the energy save mode

should carry on. To release it, open and then close the oven door. See page GB-8.

NOTES:

1. In 100 P, 90 P, 80 P microwave power level, output power will gradually be reduced to avoid overheating.

2. If you cook the food over the standard time with only the same cooking mode, the power of the oven will lower

automatically to avoid overheating. (The microwave power level will be reduced and the grill heating elements

will begin to light on and off.)

Cooking mode Standard time

Grill cooking 15 min.

Dual Conv.

(60 P microwave power)

Micro - 15 min.

Dual Grill

(80 P microwave power)

Micro - 15 min.

Grill - 15 min.

3. After cooking, and opening the door, “NOW COOLING” may appear on the display. Also, when you press

the STOP button and open the door during cooking, the cooling fan will run; you may, therefore, feel air

blowing from the ventilation openings.

GB-30

WHAT ARE MICROWAVES?

Microwaves are electromagnetic waves, similar to

radio and TV-waves.

Microwaves are generated by a magnetron inside the

microwave oven and cause the water molecules in food

to vibrate. This causes friction, which in turn generates

heat, which then thaws, heats or cooks your food.

The secret of the shorter cooking time is that microwaves

enter your food from all sides. Energy is used optimally.

In comparison with a stove, the energy used on a

burner reaches the food only through the hot plate and

the cooking pot. This “detour” loses a lot of energy.

FEATURES OF MICROWAVES

Microwaves penetrate all non-metal objects, like glass,

porcelain, ceramics, plastic, wood or paper. This is why

microwaves do not heat these materials. Cookware is

heated only indirectly through the heat of the food.

Foods absorb microwaves and heat up.

Microwaves cannot penetrate material made of metal

because metal reflects microwaves. Therefore, objects

made of metal are not usually suitable for use in a

microwave. There are some exceptions to this rule,

where you may use this exact attribute. You might cover

certain areas of some foods with aluminum foil during

thawing or cooking. This way you can avoid areas

that are too warm or too hot or overcooked. Please

remember the following notes.

MICROWAVE OPERATION

By using microwaves in your new combi-microwave

oven, you can quickly heat individual servings or

drinks, or melt butter or chocolate in a very short

time. The microwave is also exceptionally well suited

for thawing foods. In many cases it is beneficial to

combine microwaves with hot air or the grill.

This enables you to cook and brown your foods in a

short time. Compared to conventional roasting, the

cooking time is usually much shorter.

COMBI OPERATION (MICROWAVE WITH

HOT AIR OR GRILL)

By joining two different modes of operation, the benefits

of your microwave oven will improve functionality.

You may choose between

• Microwave + Hot air (ideal for roasts, poultry,

casseroles, pizza, bread and cakes) and

• Microwave + Grill (ideal for quick-fried, roasts,

poultry, chicken drum sticks, shish kabobs, cheese

toast and “au gratin”).

By using the combi operation you can cook and brown

foods simultaneously.

One benefit is that the hot air or the heat of the grill

element will quickly seal the pores of the food's outer

surface. Microwaves ensure a short cooking time.

The food will stay moist on the inside and be crunchy

brown on the outside.

HOT AIR OPERATION

You can also use hot air without the microwaves. The

result will be just like in a conventional hot air stove.

Circulating air quickly heats the outer surfaces of your

food. Meat, for example, will stay moist and your food

will not dry out.

This sealing process ensures that your foods will stay

tasty and cook faster than regular stoves with top and

bottom heating elements.

GRILL OPERATION

Your new microwave oven is equipped with a quartz

grill located on the ceiling of the cooking chamber. Just

like any conventional grill, it can be used without the

microwaves. You can quickly brown or grill foods. This

is especially suitable for steaks, cutlets or gratinating

foods.

WHAT YOUR NEW COMBI-MICROWAVE OVEN CAN DO

GB-31

ESPAÑOLENGLISH

GLASS AND GLASS-CERAMIC

Heat-resistant glassware is very

suitable. You can observe the

cooking process from all sides.

It cannot contain any metal (e.g.

lead crystal) or a metal coating (e.g.

gold frame, china blue).

CERAMIC

In general, ceramic is very suitable.

Ceramic must be glazed because

moisture can penetrated the ceramic

if it is unglazed. In a microwave

oven, this moisture will heat up and

can cause the ceramic to shatter. If

you are not sure whether your cookware is suitable for

use in a microwave, please do a suitability test. See Page

GB-32.

PORCELAIN

In general, porcelain is very suitable. Be sure that your

porcelain does not contain any metal or gold or silver

plating.

PLASTIC

Heat resistant, microwave-safe

plastic ware is suitable for thawing,

heating and cooking. Please note

the manufacturer’s instructions.

PAPER DISHWARE

Heat resistant, microwave-safe paper dishware is also

suitable. Please note the manufacturer’s instructions.

PAPER TOWELS

can be used to absorb excess

moisture in short heating processes,

e.g. for bread or breaded items. Put

the paper towel between the food

and the turning plate. The surface of

your food will stay dry and crunchy.

Covering the food with paper towels

will contain splatters from greasy foods.

MICROWAVE FOIL

or heat resistant foil is suitable for covering or wrapping

foods. Please note the manufacturer’s instructions.

ROASTING BAGS

can be used in the microwave oven. Metal clips are

not suited to close such bags, as

they might cause the foil to melt.

Use kitchen string to close these

bags and pierce the bag with a

fork. Do not use foils that are not

heat resistant, e.g. cling film, in your

microwave.

METAL

should not be used, because the microwaves cannot

penetrate it and can therefore

not reach your foods. There are

some exceptions: Narrow strips of

aluminum foil can be used to cover

parts of food, so that these parts do

not thaw or cook too fast (e.g. the

wings of a chicken).

Small metal spikes and aluminum bowls (e.g. in ready-

to-serve meals) can be used.

They must be small in relation to the food, e.g. the food

must fill the aluminum bowl at least

to ¾. We recommend transferring

such foods to dishes suitable for

use in a microwave. When using

aluminum bowls or other metal

dishes, you must keep a minimum

distance of about 2.0 cm to the

walls of the cooking chamber, otherwise they can be

damaged by possible sparks.

DO NOT USE DISHES WITH METAL PLATING,

or metal parts, e.g. screws, bands or handles.

COOKWARE SUITABLE FOR MICROWAVE OPERATION

SUITABLE COOKWARE

GB-32

SUITABLE COOKWARE

SUITABILITY TEST

If you are not sure whether your

dishes are suitable for the use in

a microwave, please do the

following test: Place the dish into

the microwave oven. Place a glass

vessel filled with 150 ml of water

on top of or next to the dish. Turn the microwave oven

on for 1 to 2 minutes at 100P power. If the dish stays

cool or at room-temperature, it is suitable for use in

the microwave oven. Do not use this test for plastic

dishware as it might melt.

COOKWARE SUITABLE FOR MICROWAVE

OPERATION

In general, heat resistant microwave dishes, e.g. made

of porcelain, ceramic or glass, are also suitable for the

combi operation (microwave and hot air, microwave and

grill). Please remember that the hot air or the grill will

also heat up your dish. Plastic dishware and foil are not

suitable for combi-operation. Do not use paper towels or

baking parchment. It could overheat and ignite.

METAL

should not be used. Exceptions are coated backing

pans, which allow the outer surface of the food, e.g.

bread or cakes, to brown. Please remember the notes

for cookware suitable for microwave operation. If

sparks develop, put heat resistant insulating material,

e.g. small porcelain plate, between the metal object

and the grill. If sparks develop, do not use such

materials for cooking in COMBI OPERATION

COOKWARE SUITABLE FOR HOT AIR AND

GRILL OPERATION

For cooking with hot air or grill without microwave

operation, you may use any dish that is suitable for use

in a conventional stove or grill.

BEFORE YOU BEGIN…

To make the use of your microwave as easy as possible,

please read the following notes and tips: Only turn your

microwave on when food is placed inside the cooking

chamber.

ENTER THE TIME

Times for thawing, heating and cooking are usually

much shorter than in a conventional stove or oven.

Please adhere to the times recommended in this

cookbook. You should enter a shorter time rather than a

longer one. After cooking, test for doneness. It is better

to add some time after testing for doneness than to

overcook the food.

INITIAL TEMPERATURE

The time required to thaw, heat or cook a food are

dependent on the initial temperature of the food. Frozen

or refrigerated foods, for example, require a longer

heating time than foods at room temperature.

For heating and cooking of foods, we assume normal

storage temperature (refrigerator temperature, about

5°C, room temperature about 20°C). We assume a

temperature of -18°C for thawing frozen foods.

Popcorn must only be made in special popcorn

containers suitable for use in microwave. Adhere

exactly to the manufacturer’s instructions. Do not use

regular paper containers or glass

cookware.

Do not cook Eggs in their shell.

Pressure will build inside the shell,

which could lead to an explosion of

the egg. Pierce the egg yellow with

a fork prior to cooking.

Do not heat oil or grease used

for frying in the microwave. The oil

temperature cannot be controlled.

The oil could splatter.

Do not heat closed vessels, like

jars or cans. The pressure could

cause such vessels to explode. (Exception: Canning/

Preserves).

TIPS AND TECHNIQUES

GB-33

ESPAÑOLENGLISH

ALL STATED TIMES…

are guidelines, which vary depending on initial

temperature, weight and consistency (water or oil

content, etc.) of the foods.

SALT, SPICES AND HERBS

Foods cooked in the microwave retain their flavor

better than foods cooked by conventional methods. Use

salt sparingly and salt your foods only after cooking.

Salt will retain fluid and dry out the surface. Herbs and

spices can be used as usual.

TEST FOR DONENESS:

Foods can be tested for doneness just like when used

with conventional methods:

• Food thermometer: After cooking or heating,

every food has a certain interior temperature.

This temperature can be measured with a food

thermometer.

• Fork: Fish can be tested with a fork. If the fish meat

is no longer translucent and easily detaches from the

fish bones, the meat is done. If it is overdone, it is

dry and tough.

• Wood picks: Cake and bread can be tested for

doneness by using a wooden pick. Insert the wood

stick and pull it out. If it remains clean and dry, the

food is done.

DETERMINING COOKING TIME WITH A

FOOD THERMOMETER

When food is cooked, every drink and every food

has a certain interior temperature, which indicates

that the food is done and the result will be good. You

can measure this interior temperature with a food

thermometer. The most important temperatures are listed

in the temperature table.

ADDING WATER

Vegetables and other foods with high water content

can be cooked in their own fluid or with very little

additional water. Many vitamins and minerals will

remain in the food.

FOODS WITH SKIN OR SHELL

like sausage, chicken, chicken drum sticks, potatoes,

tomatoes, apples, egg yolk or similar should be pierced

with a fork or a wooden pick.

Steam can release without shattering the skin or shell.

GREASY FOODS

Marbled meat and outer, fatty parts cook faster than

lean meat. Cover such parts with aluminum foil or place

them with the fatty side down.

TABLE: DETERMINING COOKING TIME

WITH A FOOD THERMOMETER

Drink/Food

Interior temperature

after cooking time

is completed

Interior temperature

10 to 15 minutes

of standing time

Heat drinks

(Coffee, Water, Tea, etc.)

65-75°C

Heat milk 75-80°C

Heat soups 75-80°C

Heat stews 75-80°C

Poultry 80-85°C 85-90°C

Lamb

Roasted pink 70°C 70-75°C

Well-done 75-80°C 80-85°C

Roast beef

Rare 50-55°C 55-60°C

Medium 60-65°C 65-70°C

Well-done 75-80°C 80-85°C

Pork and veal 80-85°C 80-85°C

TIPS AND TECHNIQUES

GB-34

TIPS AND TECHNIQUES

BLANCH VEGETABLES

Vegetables should be blanched prior to freezing. This

retains the quality and aroma of the food. Process:

Wash and cut the vegetable. Put 250 g vegetables

and 275 ml water into a bowl, cover and heat for 3-5

minutes. Put blanched foods immediately into ice water

to stop the foods from cooking and allow to drip dry.

Seal the blanched vegetables in an airtight container

and freeze.

PRESERVING FRUIT AND VEGETABLES

Preserving fruits and vegetables

using your microwave is quick and

easy. Special jars, sealing rings and

clamps suitable for microwave use

are available. The manufacturers

will supply detailed user instructions.

SMALL AND LARGE AMOUNTS

The microwave times are dependent on the amount

of food you thaw, heat or cook. This means that small

portions will be done faster than large ones. A basic

rule is:

DOUBLE THE AMOUNT = ALMOST DOUBLE THE TIME

HALF THE AMOUNT = HALF THE TIME

HIGH AND FLAT CONTAINERS

Both containers will have the same capacity, but

cooking will take longer in the high container than in

the flat one. We recommend that

you use flat containers with a large

surface whenever possible. Use high

containers only for foods that might

boil over, e.g. noodles, rice, milk,

etc.

ROUND AND OVAL CONTAINERS

Foods in round or oval containers cook more evenly

than foods in square containers, because the microwave

energy concentrates in corners. The food located in the

corner will overcook.

COVERS

Covering your food will help retain moisture and

shorten the cooking time. Use a lid, microwave foil

or a cover cap. Foods that should

develop a crust, e.g. roast or

chicken, should not be covered.

Follow this rule: If it should be

covered when using a conventional

stove, it should be covered in the

microwave. If it is cooked uncovered

on a conventional stove, it should also be cooked

uncovered in the microwave.

IRREGULAR SHAPED FOODS

should be placed with the thicker or

more compact side to the outside.

Vegetables (e.g. Broccoli) should

be placed with the stems toward the

outside. Thicker parts will require a

longer cooking time and will receive

more microwave energy when

placed on the outside. The food will be cooked more

evenly.

STIRRING

Foods must be stirred, because microwaves reach

the outer areas first. Stirring will

even the temperature and the

food will be more evenly heated.

ARRANGEMENT

Several individual portions, e.g. pudding molds, cups

or potatoes, should be placed in a ring-shape on the

turntable. Leave some space between portions, so that

the microwave energy will penetrate the food from all

sides.

TURNING

Medium size parts, like mincemeat and steaks, should

be turned over once during the cooking process to

shorten the cooking time. Large pieces, like roast and

chicken, should be turned over because the topside will

receive more microwave energy than the bottom side, it

could dry out if it is not turned.

STANDING TIME

Allowing standing time is one of the most important

rules of microwave cooking. Almost

all foods thawed, heated or cooked

in the microwave require a short or

longer standing time, which allows

the equalization of temperature.

Fluids then can evenly flow through

the food.

GB-35

ESPAÑOLENGLISH

HEATING

• Ready-to-eat meals in aluminum containers should be

removed from the container and heated on a plate

or a bowl.

• Foods should be covered with microwave foil, plates

or cover caps (sold in stores) to prevent the surface

from drying out. Drinks should not be covered.

• Remove the lid of tightly closed containers. When

cooking fluids like water, coffee, tea or milk, insert a

glass stick into the container.

• If possible, stir larger amounts occasionally to even

the temperature.

• All times are listed for foods at a room temperature

of 20°C. The heating time will increase slightly for

foods at refrigerator temperatures.

• Allow foods to stand for 1-2 minutes after heating

to allow the temperature to even out throughout the

food (standing time).

• All times are guidelines and can vary depending on

initial temperature, weight, water content, fat content

and the desired final state of the food.

The microwave is ideal for thawing foods. Time

required for thawing is usually much shorter than when

thawing foods with conventional methods.

Some tips.

Remove the frozen food from its wrapping and put it on

a plate.

WRAPPING AND CONTAINERS

Wrappings and containers suitable for use in

microwave and also freezing (up to about - 40°C) and

heat resistant (up to about 220°C) are very appropriate

for thawing and heating foods. You can use such

material for thawing, heating and cooking without

having to transfer the food to other containers.

COVERS

Thinner parts should be covered

with aluminum foil during thawing.

Thawed or warm parts should also

be covered with aluminum foil. This

prevents that thin parts overheat

while thick parts are still frozen.

THE MICROWAVE POWER…

should be set lower rather than higher. This helps you

achieve even thawing. If the microwave power is too

high, the food surface will be cooked while the interior

of the food is still frozen.

TURNING/STIRRING

Almost all foods must be turned or

stirred once. Parts sticking to each

other should be separated as soon

as possible and rearranged.

SMALLER AMOUNTS…

twill thaw more evenly and quicker than large amounts.

We recommend that you freeze your food in small

portions. You can quickly and easily create a whole

menu.

DELICATE FOODS,

like tortes, cream, cheese and bread should not be

completely thawed. Only the outer surface should

be thawed, the rest of the food should thaw at room

temperature. This will avoid outer surfaces overheating

while inner parts are still frozen.

STANDING TIME…

after thawing food is very important, because the

thawing process is finished during this time. In the

thawing table you can find standing times for various

foods. Thick, compact foods will require a longer

standing time than flat or porous foods. If the food is

not sufficiently thawed, you can keep thawing it in the

microwave or extend the standing time correspondingly.

After standing time, foods should be processed as soon

as possible and not refrozen.

THAWING

GB-36

In a microwave oven, frozen meals can be thawed and

cooked in one process. The table will show you some

examples. (See Page GB-38.)

Also remember the general notes on “Heating” and

“Thawing” of foods.

To prepare commercially available frozen meals, please

follow the manufacturers instructions as indicated on the

package. Usually, the exact cooking times and notes for

the preparation in a microwave are listed.

• When shopping, make sure that all pieces are as

even as possible. This will ensure a good cooking

result.

• Thoroughly wash meat, fish and poultry in cold,

running water and dry with a paper towel prior to

preparation. Process as usual.

• Beef should be well hung and with few tendons.

• The cooking result can vary even with similar size

meat pieces. This is, in part, due to the type of food,

various fat and water content and also the initial

temperature.

• Larger meat, fish and poultry pieces should be

turned once during cooking to ensure more even

cooking on all sides.

• After cooking, cover roasts with aluminum foil and

let it stand for about 10 minutes (standing time). The

roast will continue to cook during this time, i.e. fluid

will be evenly distributed, so that less moisture is lost

when cutting.

• When shopping, make sure that all pieces are as

even as possible. This is very important if you’d like

to cook the vegetables in one piece (e.g. potatoes).

• Wash and clean vegetables prior to preparation,

then measure and cut the amount required for your

recipe.

• Season the food like usual, but salt your foods only

after cooking.

• Add about 5 tablespoons of water for each 500 g

of vegetables. Fibrous vegetables will require more

water.

• Vegetables are usually cooked in a covered bowl.

Vegetables with a high water content, e.g. onions or

potatoes, can be cooked in a microwave foil without

any additional water.

• Stir or turn the vegetable once while cooking.

• After cooking, allow the vegetables to stand for

about 2 minutes, so that the temperature will

distribute evenly (standing time).

• All times are guidelines and can vary depending on

initial temperature, weight and the consistency of

the vegetable. The cooking time will be shorter the

fresher the vegetables are.

THAWING AND COOKING

COOKING OF MEAT, FISH AND POULTRY

COOKING FRESH VEGETABLES

GB-37

ESPAÑOLENGLISH

LEGEND

MICROWAVE OPERATION

Your microwave has 11 power levels.

You should select the microwave power

according to the guidelines in this cookbook.

In general, follow the recommendations on

page GB-10.

GRILL OPERATION

Multifunctional use for gratinating or grilled

fish, meat and poultry.

HOT AIR OPERATION (CONVECTION)

You may select between 10 Hot Air levels

(40°C - 250°C).

COMBI OPERATION (DUAL CONV.)

MICROWAVE AND HOT AIR

This type of operation allows you to

combine the various microwave power

levels 10P to 60P with a

desired Hot Air

temperature (40°C - 250°C).

COMBI OPERATION (DUAL GRILL)

MICROWAVE AND GRILL

This type of operation allows you to

combine the various microwave power

levels 10P to 80P with the Grill.

LEGEND

ABBREVIATIONS

P = Percentage

tbsp = tablespoon

g = gram pck = package

tsp = teaspoon

l = Liter sec = seconds

Cup = cupful

ml = milliliter DF = deep frozen

min = minutes

cm = centimeter DFC = dry fat content

kg = kilogram

dm. = diameter approx. = approximate

GB-38

TABLES

TABLE: THAWING WITH MICROWAVE

Foods

Amount

-g-

Power

level

Thawing time

-Min-

Process notes

Standing

-Min-

Sausages 300 30 P 3½-4 Place next to each other, turn after ½ of the

thawing time

5-10

Deli meat 200 30 P 2-4 Remove the outermost slices after 1 minute each 5

Whole fish 700 30 P 9-11 Turn after ½ of the thawing time 30-60

Crab 300 30 P 4-6 Turn after ½ of thawing time, remove thawed parts 5

Fish filet 400 30 P 5-7 Turn after ½ of the thawing time 5-10

Whole bread 1000 30 P 8-10 Turn after ½ of the thawing time 15

Cream 200 30 P 2+2 Remove lid: after 2 min. of thawing time put

into a bowl and thaw further

5-10

Butter 250 30 P 2-3 Thaw only for short time 15

Fruit such as

strawberries, raspberries,

cherries, plums

250 30 P 2-4 Place evenly next to each other, turn after ½ of the

thawing time

To thaw poultry, chicken drumsticks, cutlets, steaks, roast, mincemeat, sliced bread and cream tortes, please use the automatic

thawing program.

TABLE: THAWING AND COOKING

Foods

Amount

-g-

Setting

Power

level

Cooking

-Min-

Water

addition

Process notes

Standing

-Min-

Fish filet e.g. Filet

“Bordelaise”

400 100 P 10-12 -

Remove from package, put into a casserole

dish and cover with microwave foil

1-2

Trout, 1 piece 250-300

100 P 5-6 - Cover 1-2

Single serving plate 400

100 P 6-8 - Cover, stir after 5 minutes 2

Vegetables 300

100 P 6½-8 5 tbsp Cover, stir after ½ of cooking time 2

Vegetables 450

100 P 8-10 5 tbsp Cover, stir after ½ of cooking time 2

TABLE: COOKING FRESH VEGETABLES

Foods

Amount

-g-

Power

level

Thawing time

-Min-

Process notes

Water amount

-Tbsp-

Vegetables

(e.g. Cauliflower, leek,

fennel, broccoli, bell

peppers, zucchini)

300

500

100 P

5-7

8-10

Prepare as usual, cover and stir

occasionally

GB-39

ESPAÑOLENGLISH

TABLES

TABLE: HEATING DRINKS AND FOODS

Drink/Foods Amount

-g/ml-

Power

level

Time

-Min-

Process notes

Drink 1 cup 150 100 P ½-1 Do not cover

Single serving plate

(Vegetables, meat and side dishes)

400 100 P 2½-4 Drip water onto sauce, cover,

stir occasionally

Stew, soup 200 100 P 1-2 Cover, stir after heating

Side dishes 200 100 P approx.1½ Drip water onto food, cover,

stir occasionally

Meat, 1 slice

200 100 P approx.2 Drip water onto food, cover

Sausages, 2 pieces 180 40 P 2-2½ Pierce the skin several times

Baby food, 1 jar 190 40 P ½-1 Remove lid, stir well after heating and test the

temperature

Melt margarine or Butter

50 100 P approx. ½ Cover

Melt chocolate 100 40 P approx.3 Stir occasionally

Dissolve 6 sheets of gelatin 10 40 P ½-1 Soak in water, squeeze dry and put into a soup

bowl. Stir occasionally

at refrigerator temperature.

TABLE: ROASTING MEAT AND POULTRY

Meat and

poultry

Amount

-g-

Setting Power level/

temp

Cooking

-Min-

Process notes Standing

-Min-

Roasts

(pork, veal,

lamb)

500

1000

1500

50 P/160°C

50 P/130°C

8-10 (*)

8-10

17-20 (*)

14-16

28-32 (*)

23-27

Season as desired, put onto the lowest

grill, turn after (*)

Roast beef

medium

1000

1500

30 P/200°C

17-19 (*)

6-8

25-27 (*)

13-15

Season as desired, put onto the lowest

grill, position with fatty side down turn

after (*)

Meat loaf 1000

60 P/230°C 21-23 Prepare meat for meatloaf (half pork/half

beef), lay flat into acasserole dish, and

cook on the lowest grill rack.

Chicken 1200

30 P/220°C

17-20 (*)

17-20

Pierce the chicken skin, season with oil,

paprika, salt and pepper, position with

breast side down onto the lowest grill

rack, turn after (*)

Chicken

drumsticks

600

10 P/230°C

11-13 (*)

9-11

Pierce the chicken skin, season with oil,

paprika, salt and pepper, position with

skin side down onto the lowest grill rack,

turn after (*)

GB-40

TABLES

TABLE: GRILLING, GRATINATING

Dish Amount

-g-

Setting Power

level

Cooking

-Min-

Process notes Standing

-Min-

Steaks 2 pieces 400

7-9 (*)

4-6

Position onto the highest grill rack, turn

after (*), season after grilling is done

Lamb cutlets

2 pieces

300

9-12

6-8

Position onto the highest grill rack, turn

after (*), season after grilling is done

Grill sausages 400

7-9 (*)

5-6

Position onto the highest grill rack, turn

after (*)

Gratinating

10-14 Position casserole dish onto the lowest

grill rack

Cheese toast

4 pieces

50 P ½

5-7

Toast and butter the bread, add one slice of

ham, one slice of pineapple and one slice of

melting cheese. Place slice of cheese in the

center and position onto the highest grill rack

TABLE: HEATING FROZEN SNACKS

Frozen snacks Amount

-g-

Setting Power level/

temp

Cooking

-Min-

Process notes

French fries (normal) 250 60 P 4-5

2-4 (*)

3-4

Place into a flat casserole dish, position onto

the highest grill rack, turn after (*)

(thin) 250

60 P 3-4

3-5 (*)

3-4

“Stone oven” pizza

(thin base, pre-baked)

300-400

20 P/220°C 10-12 Preheat to 220°C

Position onto the highest grill rack

American pizza

(thick base, pre-baked)

400-500

30 P/220°C 9-11 Preheat to 220°C

Position onto the highest grill rack

Baguette sandwiches 250

20 P/230°C 8-10 Position onto the highest grill rack

approx.2

GB-41

ESPAÑOLENGLISH

● For microwave operation

If you’d like to modify your favorite recipes to use a

microwave, you should note the following:

Shorten cooking time by

or ½. Use the recipes in this

cookbook as a guideline.

Foods with a high water content, like fish, meat,

poultry, vegetables, fruit, stews and soups, can easily

be prepared in the microwave. When cooking foods

with a low water content, like plate servings, the

food surface should be moistened with water prior to

cooking or heating.

When adding fluids to raw foods that should be

steamed, reduce the amount of fluid listed in the

original recipe to . If necessary, add more fluid

during cooking.

The addition of cooking fat can be greatly reduced. A

small amount of butter, margarine or oil is sufficient to

add flavor to your foods. The microwave is therefore

great for preparing low-fat foods for dieting.

● For combi operation

In general, the same rules apply as for microwave

operation. Additionally, please remember the following

notes.

1. Use the recipes in this cookbook as a guideline

when selecting the Hot Air temperature. The

temperature should not be too high even for long

cooking times, since the foods will brown too much

on the outside while still being raw on the inside.

2. The microwave power should correspond to the

type of food and the cooking time. Use the recipes

in this cookbook as a guideline.

3. If you prepare foods using the combi microwave-

grill operation, you should observe the following:

For large, big foods, e.g. pork roast, the microwave

time is correspondingly longer than for small, flat

foods. It is exactly opposite when using the grill.

The closer the food is located to the grill, the faster

it will brown. This means that when you prepare

large pieces of roast in the combi operation, the

grill time might be shorter than for smaller pieces of

roast.

4. For cooking in combi operation or with hot air only,

the lowest grill rack is usually used. Use the highest

grill rack for grilling, to achieve a faster and more

even browning (exception: large, big foods and

casseroles should be grilled on the lowest grill

rack).

USING THESE RECIPES

● All recipes in this cookbook will make – unless

otherwise noted – 4 portions.

● Recommendations for suitable dishware and the

total cooking time can be found at the beginning of

each recipe.

● If the use of the lowest or highest rack is indicated in

the recipe, please use exclusively the round racks.

● Usually the recipes will result in ready-to-eat amounts

of food, unless another amount is specifically noted.

● All eggs listed in these recipes have a weight of

about 55 g (weight class M)

MODIFICATION OF CONVENTIONAL RECIPES

RECIPES

GB-42

Recipes

Appetizers and Snacks

Germany

Mushroom on toast

“Champignontoast”

Total cooking time: approx. 3-4 minutes

Utensils: High rack

Ingredients

2 tbsps Butter or margarine

2 Garlic cloves, crushed

4 Bread slices

75 g Mushrooms, in slices, salt, pepper

75 g Shredded cheese

4 tsps Parsley, finely chopped, paprika

Preparation

1. Mix butter, garlic and salt.

2. Toast the bread slices and butter with garlic-butter

mixture. Put mushrooms on top and season with salt

and pepper.

3. Mix the cheese and parsley and add on top of the

mushrooms. Season with paprika.

4. Place the toasts onto the high rack and bake.

3-4 Min. 30 P

Switzerland

Swiss Cheese Pie

“Schweizer Käsewähe“

Total cooking time: approx. 32-36 minutes

Utensils: Round baking or quiche dish

(dm. approx. 30-32 cm)

Ingredients

250 g Flour

120 g Butter or margarine

80 ml Water

1 tsp Salt

1 tsp Butter or margarine to grease the pan

1 Onion (50 g), finely chopped

170 g Shredded Emmentaler cheese

170 g Shredded Gruyere cheese

4 tbsps Flour (40g)

3 Eggs

270 ml Milk

120 g Yoghurt, low fat

1 tsp Salt

Nutmeg

Preparation

1. Mix flour, butter, water and salt. Roll dough onto

a floured surface. Grease the pan, put the dough

evenly into the pan and pull up around the edge.

Pierce with fork several times.

2. Position the pan onto the low rack, pre-bake the

dough.

12-14 Min. 40 P/230°C

3. Mix onion with cheese and flour. Mix eggs, milk,

yoghurt and spices. Add the cheese mixture.

4. Evenly distribute the filling on the dough. Place the

pan onto the low rack and bake.

20-22 Min. 30 P/230°C

Italy

Pizza Artichoke

“Pizza ai carciofi”

Total cooking time: approx. 20-24 minutes

Utensils: Pizza pan (dm. approx. 30 cm)

Ingredients

15 g Yeast, fresh, or

½ pck. Dry yeast (4 g)

1 pinch Sugar

120 ml lukewarm water

200 g Flour

½ tsp Salt

1 tbsp Olive oil

300 g Tomatoes from a jar, drip-dried

50 g Salami, in slices

70 g Ham, in slices

120 g Artichoke hearts from a jar

1 tsp Olive oil to grease the pan.

Basil, oregano, thyme, salt and pepper

10 Olives

100 g Shredded Emmentaler cheese

Preparation

1. Dissolve yeast and sugar in lukewarm water.

2. Put flour into a bowl, make a small depression in

the center. Add yeast mixture into this depression

and slowly stir. Add salt and oil. Thoroughly knead

dough.

3. Cover the dough with heat resistant foil or a moist

kitchen towel, let rise.

20 Min. 40°C

4. Slice the tomatoes, quarter the salami and ham

slices and the artichoke hearts.

5. Grease the pizza pan with oil. Roll out the yeast

dough, put into the pizza pan and put tomatoes on

top. Season as desired, add all other ingredients.

Add olives and top with shredded cheese.

6. Bake the pizza on the low rack in the pre-heated

microwave oven.

10-12 Min. 40 P/230°C

10-12 Min.

230°C

GB-43

Recipes

Appetizers and Snacks

ESPAÑOLENGLISH

Austria

Sausages in Crust

“Würstchen im Teigmantel“ Makes 8 servings

Total cooking time: approx. 25-27 minutes

Utensils: Baking pan (dm. approx. 30 cm)

greaseproof paper

Ingredients

8 Small Sausages (each 50 g)

300 g Puff pastry, frozen

1 Egg Yolk

Some Water

Salt

Cumin

Preparation

1. Pierce the sausage skin several times.

2. Thaw the puff pastry according to package

directions, roll out thinly. Cut the dough into 8

squares; roll up one sausage in each square.

3. Thin the egg yolk with a little water. Brush the puff

pastry rolls with this mixture, sprinkle with salt and

cumin.

4. Cover the baking pan with greaseproof paper, put

the dough rolls on top and bake on the low rack in

the pre-heated microwave oven.

25-27 Min. 230°C

Spain

Mushrooms with Rosemary

“Champiƒ ones rellenos al romero”

Total cooking time: 11½-16½ minutes

Utensils: Bowl with cover (1 l contents), flat,

round casserole dish

(dm. approx. 26 cm), microwave foil

Ingredients

8 Large mushrooms (about 500 g), whole

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

50 g Ham, finely diced,

Black pepper, ground rosemary,

125 ml Dry white wine

125 ml heavy wh ipping cream

2 tbsps Flour (20 g)

Preparation

1. Remove stems from mushrooms, finely chop the

stems.

2. Add butter to the bowl and distribute evenly on

the bottom of the bowl. Add onions, diced ham

and mushroom stems, season with pepper and

rosemary, cover and cook.

3-5 Min. 100 P

Let cool.

3. In a covered casserole dish, heat 100 ml. Wine

and the Heavy whipping cream.

1-2 Min. 100 P

4. Mix the rest of the wine and the flour to make a thin

dough, add the hot liquid, cover and cook.

Stir once.

approx. ½ Min. 100 P

5. Fill the mushroom caps with the ham mixture, place

into the sauce and bake on the high rack.

7-9 Min. 30 P

After cooking, let the mushrooms stand for about 2

minutes.

France

Quiche with Shrimp

“Quiche aux crevettes”

Total cooking time: approx. 25-30½ minutes

Utensils: round baking or quiche dish

(dm. approx. 26 cm)

Bowl with cover (2 l contents)

Ingredients

100 g Flour

60 g Butter or margarine

2 tbsps Cold water

1 tsp Butter or margarine to grease the pan

2 Onion (100 g), finely chopped

100 g Bacon (2 slices), finely diced

100 g Shelled Shrimp

2 tbsps Butter or margarine (20 g)

2 Eggs

100 ml Sour cream

Salt and pepper

Nutmeg

1 tbsp Parsley, chopped

Preparation

1. Mix flour, butter, water and salt, let stand in cool

place for 30 minutes.

2. Grease the pan. Roll out the dough and place into

the pan, pierce with a fork several times and pre-

bake.

4-5 Min. 100 P

3. Distribute the butter evenly in the bowl. Add onions,

bacon and shrimps to the bowl. Cover and cook.

Stir once.

3-5 Min. 100 P

Drain fluid after cooling.

4. Mix eggs, sour cream and spices.

5. Mix all other ingredients and distribute on the

quiche dough. Place onto the low rack and cook.

15-17 Min. 20 P/230°C

3-3½ Min.

6. Sprinkle parsley on top prior to serving.

GB-44

Recipes

Sweden

Crab soup

“Kräftsoppa”

Total cooking time: approx. 11-15 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

1 Onion (50 g), finely chopped

50 g Carrots, in slices

2 tbsps Butter or margarine (20 g)

500 ml Meat broth

100 ml White wine

100 ml Madeira

200 g Crabmeat from a jar

½ Bay leaf

3 White pepper corns

Thyme

3 tbsps Flour (30 g)

100 ml heavy whipping cream

1 tbsp Butter or margarine

Preparation

1. Put vegetables and butter or margarine into the

bowl, cover and heat.

2-3 Min. 100 P

2. Add the meat broth, wine, Madeira, crabmeat and

spices to the vegetables. Cover and cook.

7-9 Min. 40 P

3. Remove the bay leaf and peppercorns from the

soup. Mix the flour with a little bit of cold water and

add to the soup. Add the Heavy whipping cream,

stir and reheat.

2-3 Min. 100 P

4. Stir the soup and let stand for about 5 minutes. Add

butter just prior to serving.

Switzerland

Barley soup from the Grisons Canton

“Bündner Gerstensuppe”

Total cooking time: approx. 30-35 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

1-2 Carrots (130 g), in slices

15 g Celery, diced

1 Leek (130 g), sliced in rings

3 White cabbage leaves (100 g), sliced

200 g Veal bones

50 g Marbeled ham, sliced

50 g Barley seeds

700 ml Meat broth

Pepper

4 Wiener sausages (300 g)

Preparation

1. Add butter and onions to the bowl, cover and

steam.

1-2 Min. 100 P

2. Put vegetables into the bowl. Add bones, ham

slices and barley, fill with meat broth. Season with

pepper, cover and cook.

9-11 Min. 100 P

20-22 Min.

40 P

3. Cut the sausages into small pieces, add to soup

during the last 5 minutes of cooking time.

4. After cooking, let the soup stand for about 5

minutes. Remove the bones from the soup.

Netherlands

Mushroomsoup

“Champignonsoep”

Total cooking time: approx. 10-13 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

200 g Mushrooms, in slices,

1 Onion (50 g), finely chopped

300 ml Meat stock

300 ml Heavy whipping cream

2½ tbsps Flour (25 g)

2½ tbsps Butter or margarine (25 g),

Salt, Pepper

150 g Cream (Crème Fraiche)

Preparation

1. Put vegetables and meat stock into a bowl, cover

and heat.

7-9 Min. 100 P

2. Puree all ingredients with a blender. Add heavy

whipping cream.

3. Knead the flour and butter into dough and mix into

the mushroom soup until smooth. Season with salt

and pepper, cover and continue to cook.

3-4 Min. 100 P

4. After cooking stir in crème fraiche, if desired.

Soups

GB-45

Recipes

ESPAÑOLENGLISH

Spain

Potato cream soup

“Crema de patata”

Total cooking time: approx. 16-22 minutes

Utensils: Two bowls with cover (2 l contents)

Ingredients

300 ml Meat broth

300 g Celery, diced

1 Onion (50 g), finely chopped

1 Bay leaf

500 ml Milk

2-3 tbsps Butter or margarine (20-30 g)

2 tbsps Flour (20 g), Salt, Pepper

Nutmeg, powdered

3 tbsps Cream (Crème Fraiche)

Preparation

1. Add broth, potatoes, onion and bay leaf to a bowl.

Cover and cook.

8-10 Min. 100 P

2. Remove the bay leaf; puree all ingredients with a

blender.

3. Heat the milk.

3-5 Min. 100 P

4. Mix butter and flour and add to milk.

5. Add potatoes mixture, spices and cream. Cover

and cook, stirring occasionally.

5-7 Min. 100 P

France

Onion soup

“Soupe á l’oignon et au fromage”

Total cooking time: approx. 15-19 minutes

Utensils: Bowl with cover (2 l contents)

4 soup bowls (each 200 ml)

Ingredients

1 tbsp Butter or margarine

2 Onions (100 g), in slices

800 ml Meat broth

Salt, pepper

2 Toast slices

4 tbsps Shredded cheese (40 g)

Preparation

1. Distribute the butter evenly in the bowl. Add onion

slices, meat broth and spices, cover and cook.

9-11 Min. 100 P

2. Toast the bread slices, dice them and distribute

evenly among the soup bowls. Pour soup over toast

cubes, top with shredded cheese.

3. Place the soup bowls onto the high rack and bake.

6-8 Min.

Germany

Meat Kebab

“Bunte Fleischspieße”

Total cooking time: approx. 17-20 minutes

Utensils: High rack

Four wooden sticks (approx. 25 cm

long)

Ingredients

400 g escalope of pork

100 g Bacon

2 Onions (100 g), quartered

4 Tomatoes (250 g), quartered

½ Green bell peppers (100 g) divided into eights

3 tbsps Oil

4 tsps Paprika

Salt

1 tsp Cayenne pepper

1 tsp Worcester sauce

Preparation

1. Cut the escalope of pork and bacon into 2-3 cm

large dices.

2. Alternate meat and vegetables and place onto the

four wooden sticks.

3. Mix oil and spices, cover sticks with the oil mixture.

Place the kebabs onto the high rack and bake. Turn

the kebabs after of the cooking time.

17-20 Min. 40 P

4. After cooking, let the sticks stand for about 2

minutes.

Italy

Lamb cutlets with herb butter

“Costolette di agnello al burro verde”

Total cooking time: approx. 22-27 minutes

Utensils: High rack

Ingredients

1-2 tbsps Parsley, finely chopped

1 Garlic clove, crushed

50 g Soft butter

2 tbsps Dry white wine

Pepper, fresh ground

8 Lamb cutlets (each 100 g)

Salt

Preparation

1. Mix parsley, garlic and butter. Slowly add wine,

season with pepper.

2. Wash cutlets, pat dry, slightly cut with a sharp knife

on the thickest part. Put herb butter mixture into this

opening. Cover the cutlets with the rest of the herb-

butter mixture.

3. Place the cutlets onto the high rack and bake.

14-16 Min. Turn over.

8-11 Min.

4. Salt after grilling, let stand for about 2 minutes.

Meat, Fish and PoultrySoups

GB-46

Recipes

Spain

Stuffed Ham

“Jamón relleno”

Total cooking time: approx. 13½-17 minutes

Utensils: Bowl with cover (2 l contents)

Flat, oval, casserole dish

(approx. 32 cm long)

Ingredients

150 g Leaf spinach, stems removed

150 g Curd, 20 % D.m.f.c.

50 g Shredded Emmentaler Cheese

Pepper

Paprika

8 Dry yeast (400 g)

125 ml Water

125 ml heavy whipping cream

2 tbsps Flour (20 g)

2 tbsps Butter or margarine (20 g)

1 tsp Butter or margarine to grease the pan

Preparation

1. Finely cut the spinach; mix with curd and cheese,

season to taste.

2. Place one tablespoon of filling onto each slice of

ham, roll ham up. Secure with a wooden stick.

3. Prepare a béchamel sauce. Add the fluid into the

bowl. Cover and cook.

approx. 2 Min. 100 P

4. Mix butter and flour, add to fluid, stir with a wire

whisk until smooth. Cover, cook and wait until it

solidifies slightly.

approx. ½-1 Min. 100 P

Stir the soup and season to taste.

5. Place the ham rolls into the greased casserole dish,

pour the sauce over it, cook on the low rack.

11-14 Min. 60 P

After cooking, let the ham rolls stand for about 2

minutes.

Tip:

You can also use a commercially available

béchamel sauce.

Greece

Aubergines stuffed with minced meat

“Melitsánes jemistés mé kimú”

Total cooking time: approx. 18-20 minutes

Utensils: Bowl with cover (1 l contents)

Flat, oval casserole dish with cover

(approx. 30 cm long)

Ingredients

2 Aubergines, without stalks (each about 250 g)

Salt

3 Tomatoes (approx. 200 g)

1 tsp Olive oil to grease the pan

2 Onion (100 g), finely chopped

4 Mild, green peppers

200 g Mincemeat (beef or lamb)

2 Garlic clove, crushed

2 tbsps Parsley, chopped

Salt

Pepper

Rose paprika

60 g Greek feta cheese, diced

1 tsp Olive oil to grease the pan

Preparation

1. Cut the aubergines in half lengthwise. Remove the

flesh with a teaspoon, leaving an edge about 1 cm

thick. Season the aubergine with salt. Dice the

flesh.

2. Remove skin from two tomatoes, remove stem

remnants, dice.

3. Grease the bottom of the bowl with olive oil, add

onions, cover and steam.

approx. 2 Min. 100 P

4. Remove stems of peppers, core and slice into rings.

Set aside for garnish. Mix mincemeat, aubergine,

onion, tomato dice, pepper rings, crushed garlic

and parsley.

5. Pat the aubergines dry. Fill half of the mincemeat

mixture into the aubergine, cover with feta cheese,

add the rest of the filing.

6. Garnish the aubergine halves with the tomato slices

and pepper rings, place into the greased casserole

dish, put onto the low rack and bake.

16-18 Min. 60 P

After cooking, let the aubergines stand for about 2

minutes.

Tip:

You can also use zucchini instead of aubergine.

Meat, Fish and Poultry

GB-47

Recipes

ESPAÑOLENGLISH

China

Pork with cashew nuts

“Guangzhou”

Total cooking time: approx. 16-19 minutes

Utensils: Quiche pan

Bowl with cover (2 l contents)

Ingredients

2 Dried black mushrooms

1 tbsp Rice wine (sake)

1 tbsp Oil

1 tsp Salt

1 tbsp Sugar

1 tbsp Olive oil to grease the quiche pan

300 g Pork filet, diced

100 g Cashew nuts

1 Shallot onion (20 g), finely chopped

2 Garlic clove, crushed

50 g Red bell pepper, diced

50 g Green bell pepper, diced

1 tbsp Corn starch

200 ml Water

1 tsp Soy sauce

Salt, sugar, white pepper

Preparation

1. As per package directions, pour boiling water over

the mushrooms and soak for at least 30 minutes.

2. Mix rice wine with oil, salt and sugar. Marinate

meat cubes for 20 minutes.

3. Cover the quiche pan with oil. Distribute meat

evenly in quiche pan. Position onto the high rack

and bake. Turn once after about 7 minutes, add

cashew nuts.

9 -11 Min.

4. Transfer the meat and cashew nuts into a bowl, add

the prepared vegetables, cover and cook.

5-6 Min. 100 P

5. Mix the cornstarch with water, soy sauce and

spices, add to the meat-vegetable-mixture and stir.

Cover and cook. Stir occasionally and after

cooking is finished.

approx. 2 Min. 100 P

Switzerland

Zurich Veal in Cream

“Zürcher G eschnetzeltes”

Total cooking time: approx. 8-13 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

600 g Veal fillet

1 tbsp Butter or margarine

1 onion (50 g), finely chopped

100 ml White wine

Seasoned gravy thickener, dark, for about ½ l sauce

300 ml heavy whipping cream

1 tbsp Parsley, chopped

Preparation

1. Cut the fillet into finger thick strips.

2. Distribute the butter evenly in the bowl. Put

vegetables and meat into a bowl, cover and heat.

Stir once.

6-9 Min. 100 P

3. Add white wine, gravy thickener and heavy

whipping cream, stir, cover and cook. Stir once

during cooking.

2-4 Min. 100 P

4. Season to taste, stir again and let stand for about 5

minutes. Garnish with parsley and serve.

France

Rabbit with Thyme

“Lapereau au thym”

Total cooking time: approx. 38-43 minutes

Utensils: Casserole with cover (2 l contents)

Ingredients

1 Rabbit (1 kg)

2 tbsps Butter, soft

1 tbsp Butter or margarine to grease the pan

100 g Bacon, diced

15 Small onion (300 g), whole, peeled

Salt

Pepper

100 ml Water

1 tbsp Fresh thyme, finely chopped

150 ml Cream (Crème Fraiche)

1 Egg yolk

Salt, Pepper

Preparation

1. Preheat the microwave oven to 230°C. Wash the

rabbit, pat dry and divide into 8 portions. Cover

with butter. Place onto the high rack and bake.

21-23 Min. 230°C

2. Grease the casserole pan. Add bacon and onions

to the pan. Add meat pieces, season and add

water. Cover and cook.

15-18 Min. 100 P

3. Remove meat pieces, keep warm. Add the finely

chopped thyme to the casserole dish, carefully fold

in the cream.

4. Stir the egg yolk in a cup. Add sauce, spoon by

spoon, and stir. Now add the egg yolk to the sauce

and stir. Cover and cook.

approx. 2 Min. 60 P

5. Season the sauce, stir and pour over the meat.

Meat, Fish and Poultry

GB-48

Recipes

Italy

Veal cutlet with Mozzarella

“Scaloppe alla pizzaiola”

Total cooking time: approx. 18-22 minutes

Utensils:

Flat, square casserole dish with cover

(approx. 25 cm long)

Ingredients

2 Mozzarella cheese (each 150 g)

400 g Tomatoes without skin, from a jar

4 Veal cutlets (600 g)

20 ml Olive oil

2 Garlic cloves, in slices

Pepper, fresh ground

2 tbsps Capers (20 g)

Oregano

Salt

Preparation

1. Cut the mozzarella into slices. Puree the tomatoes

with a blender.

2. Wash the cutlets, pat dry and tenderize. Distribute

oil and garlic slices in the casserole dish. Add

cutlets, pour tomato puree on top of meat. Sprinkle

with pepper, capers and oregano, cover and cook.

9-11 Min. 60 P

Turn meat slices.

3. Place several slices of mozzarella on each slice

of meat, season with salt, bake on high rack

uncovered.

9-11 Min. 50 P

After baking, let stand for about 5 minutes.

Tip:

Serve with spaghetti and fresh salad.

Greece

Braised Lamb with Green Beans

“Kréas mé fasólia”

Total cooking time: approx. 17-21 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

1-2 Tomatoes (100 g)

400 g Lamb meat, without bones

1 tsp Butter or margarine for greasing the pan

1 onion (50 g), finely chopped

1 Garlic clove, crushed

Salt

Pepper

Sugar

250 g Green beans, from a can

Preparation

1. Remove skin from tomatoes, remove stem pieces,

puree in a blender.

2. Cut lamb meat into large cubes. Grease the pan.

Add the meat, onion and crushed garlic clove,

season, cover and cook.

7-9 Min. 100 P

3. Add green beans and pureed tomatoes to the meat,

cover and cook.

10-12 Min. 60 P

After cooking, let the stewed meat stand for about 5

minutes.

Tip:

If you use fresh green beans, you must first pre-cook

them.

Netherlands

Mincemeat Bowl

“Gehacktschotel”

Total cooking time: approx. 23-25 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

500 g Mincemeat (half pork, half beef)

3 Onion (150 g), finely chopped

1 Egg

50 g Breadcrumbs

Salt and pepper

350 ml Meat stock

70 g Tomato puree

2 Potatoes (200 g), diced

2 Carrots (200 g), diced

2 tbsps Parsley, chopped

Preparation

1. Mix the mincemeat with onion, egg and breadcrumbs

to make a dough, season with salt and pepper. Add

the mincemeat dough to the bowl.

2. Mix the meat stock and the tomato puree.

3. Cover the mincemeat with potatoes, carrots and the

fluid, mix well, cover and cook. Stir once during

cooking.

23-25 Min. 100 P

Stir the mincemeat bowl again, let stand for about

5 minutes. Sprinkle with parsley and serve.

Meat, Fish and Poultry

GB-49

Recipes

ESPAÑOLENGLISH

Germany

Beef Fillet in Puff Pastry

Total cooking time: approx. 34-41 minutes

Utensils: Bowl with cover (2 l contents)

Casserole dish (approx. 26 cm long)

Ingredients

300 g Puff pastry, frozen

1 tbsp Butter or margarine

150 g Marbled bacon, diced

4-5 Spring onions (150 g), sliced in rings

300 g Mushrooms, in slices,

1 kg Beef fillet

1 tbsp Vegetable oil

1 tbsp Parsley, finely chopped

1 Garlic clove, crushed

1 Egg

Salt

Pepper

1-2 tbsps Milk

Preparation

1. Thaw the puff pastry according to package

directions. Distribute butter in the bowl, add bacon,

onions and mushrooms, cover and steam. Stir once

during cooking.

4-6 Min. 100 P

Drain the fluid.

2. Wash the beef fillet, pat dry with paper towels, and

rub with oil. Place onto the high rack and bake. Stir

once during cooking.

15-17 Min. 30 P

3. Mix the parsley and garlic clove with the steamed

vegetables, season with salt and pepper.

4. With a rolling pin, roll the puff pastry into a square

(35 x 35 cm). Reserve some dough for garnish.

5. Separate the egg. Baste the egg onto the edges of

the dough, place half of the vegetable mixture on

the center of the dough.

6. Season the meat with salt and pepper and place on

top of the vegetables. Evenly distribute the rest of

the vegetable mixture on top of the meat. Fold the

puff pastry over the meat-vegetable-mix and push

the edges closed. Pierce the dough several times

with a fork.

7. Rinse the casserole dish with cold water, place the

puff pastry into the casserole dish with the closed

edge on the bottom.

8. For garnish, cut out shapes from the rest of the puff

pastry and decorate.

9. Mix the egg yolk and milk, baste the dough with

this mixture and bake on the low rack in the pre-

heated microwave oven.

15-18 Min. 50 P/230°C

After cooking, let the beef fillet in puff pastry stand for

10 minutes.

China

Prawn Chili

Makes 2 servings

Total cooking time: approx. 6-8 minutes

Utensils: Bowl with cover (1 l contents)

Bowl with cover (2 l contents)

Ingredients

6 Prawn (240 g without shell)

45 ml White wine

2 Small leek (200 g)

1-2 Chili pepper, hot

20 g Ginger

1 tbsp Food starch

2 tbsps Vegetable oil (20 g)

1½ tbsps Soy sauce (20 ml)

1 tbsp Sugar

1 tbsp Vinegar

Preparation

1. Wash the prawns. Remove the shell and tail. Cut

the backside and remove the veins. Cut each prawn

into 2 or 3 pieces. Place one shallow cut into each

piece, so that the prawn won’t shrink. Place the

prawn into a bowl, sprinkle with white wine, cover

and marinate.

2. Wash the leek and chili peppers, pat dry. Cut leek

into 5 cm long pieces, cut chili peppers in half and

remove seeds. Peel the ginger and cut into slices.

3. Remove the prawn from the wine marinade, sprinkle

with food starch.

4. Put oil, leek, chili peppers and ginger slices into the

bowl, cover and heat.

approx. 2 Min. 100 P

5. Add the prawns. Season with soy sauce, sugar and

vinegar, stir, cover and cook.

4-6 Min. 100 P

After baking, let stand for about 1-2 minutes. Serve

hot.

Meat, Fish and Poultry

GB-50

Recipes

France

Sole fillets

“Filets de sole” Makes 2 servings

Total cooking time: approx. 11-13 minutes

Utensils: Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

400 g Sole fillets

1 Lemon, untreated

2 Tomatoes (150 g)

1 tsp Butter or margarine to grease the pan

1 tbsp Vegetable oil

1 tbsp Parsley, chopped

Salt and pepper

4 tbsps White wine (30 ml)

2 tbsps Butter or margarine (20 g)

Preparation

1. Wash the fillets, pat dry. Remove any bones.

2. Cut lemon and tomatoes into thin slices.

3. Grease the casserole pan. Place fish fillets in the

pan, sprinkle vegetable oil on top.

4. Sprinkle with parsley, put tomato slices on top,

season. Put lemon slices on top of tomatoes, pour

white wine over all ingredients.

5. Cover the lemon slices with butter flakes, cover and

cook.

11-13 Min. 60 P

After baking, let stand for about 2 minutes.

Tip:

You can also use other fish, e.g. rose fish, halibut,

mullet or cod.

Norway

Fish Casserole “Sandefjord”

“Fiskegratin Sandefjord”

Total cooking time: approx. 21-23 minutes

Utensils: Flat, oval, casserole dish

(approx. 30 cm long)

Ingredients

800 g Fish fillet, ling or cod

Juice of one lemon

Salt

1 tsp Butter or margarine to grease the pan

4 Tomatoes (300 g), in slices

100 g Crab, shelled

3 Eggs

125 ml Cream

2 tsps Green peppercorns

Salt

1 tbsp Parsley, finely chopped

Preparation

1. Wash the fillets, pat dry. Sprinkle with lemon juice.

Let sit for about 15 minutes, pad dry again, salt.

2. Grease the pan, place tomatoes, crab and fish fillet

in layers.

3. Mix eggs, cream, spices and parsley. Pour sauce

over casserole. Position uncovered onto the low

rack and cook.

21-23 Min. 50 P/200°C

4. After cooking, let the casserole stand for about

5-10 minutes.

Switzerland

Fish Fillet with Cheese Sauce

Total cooking time: approx. 17½-20½ minutes

Utensils: Bowl with cover (1 l contents)

Flat, oval casserole dish

(approx. 26-30 cm long)

Ingredients

4 Fish fillet (about 800 g)

(e.g. Egli-fish, flounder of cod)

2 tbsps Lemon juice

Salt

1 tbsp Butter or margarine

1 Onion (50 g), finely chopped

2 tbsps Flour (20 g)

100 ml White wine

1 tsp Olive oil to grease the pan.

100 g Shredded Emmentaler cheese

2 tbsps Parsley, chopped

Preparation

1. Wash the fillets, pat dry and dribble with lemon

juice. Let stand for about 15 minutes, pat dry one

more time, salt.

2. Distribute the butter evenly in the bowl. Add onion,

cover and steam.

approx. 1½ Min. 100 P

3. Sprinkle flour over onions, stir. Add white wine and

mix.

4. Grease the casserole pan and place the fillets

in pan. Pour sauce over the fillets, sprinkle with

cheese, bake on low rack.

16-19 Min. 50 P

After baking, let stand for about 2 minutes. Garnish

with parsley and serve.

Meat, Fish and Poultry

GB-51

Recipes

ESPAÑOLENGLISH

Germany

Spicy Turky Pan

for 2 servings

Total cooking time: approx. 21-26 minutes

Utensils: Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

1 120 g Rice, parboiled

1 Package Saffron

1 tsp Butter or margarine to grease the pan

1 Onions (50 g), in slices

1 Red bell peppers (100 g), in strips

1 Small Leek (100 g), cut in strips

300 g Turkey breast, diced

Pepper, Paprika powder

2 tbsps Butter or margarine (20 g)

250 ml Meat stock

Preparation

1. Mix rice and saffron, put into greased casserole pan.

Mix onions, bell pepper, leek and turkey breast,

season to taste. Place on top of rice. Distribute

butter in flakes on top.

2. Pour meat stock over, cover and cook.

5-7 Min. 100 P

16-19 Min.

20 P

After baking, let stand for about 5 minutes.

Tip:

You can use chicken breast instead of turkey breast.

France

Chicken with Curry

“Poulet au curry“

Total cooking time: approx. 26-30 minutes

Utensils: Bowl with cover (3 l contents)

Ingredients

1 Chicken (1000 g)

1 tsp Butter or margarine to grease the pan

2 Carrots (200 g), finely diced

1 1 Stick celery (150 g), finely diced

1 Garlic clove

1 Apple, peeled (125 g), finely diced

1 Onion (50 g), finely chopped

Salt, pepper

1-2 tbsps Curry

1 tbsp Flour

150 ml Water (1 cup)

3 Tomatoes (200 g), peeled

Preparation

1. Wash the chicken, pat dry and divide into 8 portions.

2. Grease the pan. Place chicken pieces in pan, add

vegetables and season with salt and pepper. Dust

with curry and flour, mix well. Add water and

peeled, crushed tomatoes. Cover and cook on

low rack. After half of cooking time, stir once and

continue cooking, uncovered.

26-30 Min. 60 P/220°C

After baking, let stand for about 3 minutes.

Tip:

Serve with rice, some shaved coconut, mango

chutney and banana slices to soften the spiciness.

Austria

Stuffed Chicken

“Gefülltes Brathendl” for 2 servings

Total cooking time: approx. 27½-31 minutes

Utensils: Small bowl with cover

Kitchen string

Ingredients

1 Chicken (1000 g)

Salt

Rosemary, ground

Marjoram, ground

1 Old, hard bread roll (40 g)

Salt

1 Bunch of Parsley, finely chopped (10 g)

1 pinch Nutmeg

2 tbsps Butter or margarine (20 g)

1 Egg yolk

3 tbsps Butter or margarine (30 g)

1 tbsp Paprika

Salt

Preparation

1. Wash the chicken, pat dry and rub inside with salt,

rosemary and marjoram.

2. To prepare the filling, soak the bread roll in cold

water for about 10 minutes, squeeze excess

moisture out. Mix with salt, parsley, nutmeg, butter

and egg yolk, fill the chicken with this mixture. Tie

the opening closed using kitchen string.

3. PLace the butter into the bowl, cover and heat.

approx. ½-1 Min. 100 P

Mix paprika, salt and melted butter, brush the

chicken.

4. Place the chicken with breast side down onto the

low rack, cook. ½ of the thawing time.

27-30 Min. 50 P/200°C

After cooking, let the filled chicken stand for about

5 minutes.

Meat, Fish and Poultry

GB-52

Recipes

France

Duck in Orange Sauce

“Carnard à l’orange”

Total cooking time: approx. 62-70 minutes

Utensils: Round baking pan

(dm. approx. 32 cm)

Soup bowls

Two bowls with cover (2 l contents)

Ingredients

1 Young duck (1800 to 2000 g) without

Innards

Salt

Pepper

1 Twig of Marjoram

200 ml Water

1 Duck liver (50 g)

6 Oranges, untreated (1200 g)

1 tbsp Sugar (10 g)

1 tbsp Water

1 tbsp Vinegar

250 ml Meat broth

150 ml Port wine

1 tbsp Potato flour (10 g)

Preparation

1. Wash the inside and outside of the duck, pat dry,

season with salt and pepper. Place the twig of

marjoram in the inside of the duck.

2. Pour water into the baking pan and place a soup

bowl, upside-down, into it. Place the duck on top

of the plate, bake on low rack. Turn after ½ of

cooking time.

58-62 Min. 30 P/230°C

Place the duck on a pre-warmed serving platter.

3. Carefully remove excess fat from the roast drippings

and put into a bowl. Add duck liver, cover and cook.

1-2 Min. 100 P

4. Thinly peel two oranges, cut the peel into very thin

strips. Put into the second bowl, add sugar and

water, cover and heat.

1-2 Min. 100 P

5. Add the orange peel, vinegar, meat broth and port

wine to the liver.

6. Squeeze the juice of one orange. Mix the potato

flour with the orange juice and stir into the sauce.

Cover, cook and wait until the sauce slightly thickens.

Stir occasionally and after cooking is finished.

2-4 Min. 100 P

7. Peel the leftover oranges, filet (remove fruit pulp

from skin) and also place on serving platter. If

required, remove excess fat from sauce, remove the

duck liver and season to taste.

8. Pour some sauce over the orange filets. Fill rest of

sauce into a sauce boat and serve alongside the duck.

Tip:

If required, place the duck on the low rack and

bake for an additional 5 minutes prior to serving.

Italy

Quails in Cheese and Herb Sauce

“Quaglie in salsa vellutata”

Total cooking time: approx. 17½-21½ minutes

Utensils: Kitchen string

Flat, square casserole dish

(approx. 20 x 20 x 6 cm)

Bowl with cover (1 l contents)

Ingredients

4 Quails (600 - 800 g)

Salt

Pepper

200 g Marbled bacon, thinly sliced

1 tsp Butter or margarine to grease the pan

1 tbsp each Fresh Parsley per quail

Sage

Rosemary

Basil, finely chopped

150 ml Port wine

250 ml Meat broth

2 tbsps Butter or margarine (20 g)

2 tbsps Flour (20 g)

50 g Shredded Emmentaler cheese

Preparation

1. Wash the quails and carefully pat dry. Salt and

pepper the inside and outside, wrap bacon slices

around outside, tie with kitchen string.

2. Place the quails onto the high rack and bake.

8-10 Min. 50 P

3. Grease the casserole dish, place the quail with the

grilled side down into the casserole dish.

Finely chop the herbs, sprinkle over quail and pour

port wine over it. Place the quails onto the low rack

and cook.

6-8 Min. 50 P

Remove the quail from the gravy.

4. Put sauce into a bowl, cover and heat.

approx. 2 Min. 100 P

Mix butter and flour, add to sauce, let come to a

boil and cook.

Stir once during cooking.

approx. 1½ Min. 100 P

5. Stir cheese into the sauce. Add the cheese sauce to

the gravy, mix well, pour over quail and serve.

Meat, Fish and Poultry

GB-53

Recipes

ESPAÑOLENGLISH

Japan

Japanese Stew

“Nikujaga”

Total cooking time: approx. 30-34 minutes

Utensils: Bowl with cover (3 l contents)

Ingredients

200 g Lean beef

500 g Potatoes, quartered or cut in eights.

400 g Onions, quartered or cut in eights.

400 ml Water

3 tbsps Sugar (30 g)

3 tbsps Rice wine

3 tbsps Mirin (sweet rice wine)

70 ml Soy sauce

Preparation

1. Cut the meat lengthwise into very thin strips (3-4 cm),

put into bowl.

2. Layer the prepared vegetables on top of the meat.

Mix all other ingredients and pour over top. Cover

and cook.

Stir twice during cooking time.

11-13 Min. 100 P

21-23 Min.

40 P

3. After cooking, let stand for about 10 minutes.

Tip:

You can use pork or veal instead of beef.

Spain

Chicken Rolls with Raisins

“Rollitos de Pollo y pasas“

Total cooking time: approx. 17-19 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

4 Thin chicken breast fillet (600 g)

Salt

Pepper

4 Slices ham (200 g)

50 g Quesitos (span. Cheese)

1 Can leek soup (400 g)

50 g Raisins, washed

Preparation

1. Wash the fillets, pat dry and tenderize. Season with

salt and pepper Place one slice of ham and cheese

on top of each filet.

2. Roll the fillets up. Secure with a small wooden pick,

place into bowl.

3. Pour soup over chicken rolls, add raisins. Cover

and cook.

17-19 Min. 100 P

Let stand for about 10 minutes prior to serving.

Germany

Leek Tart

Total cooking time: approx. 28-36 minutes

Utensils: Bowl with cover (2 l contents),

spring form (diam. approx. 26 cm)

Ingredients

450 g Leek, in thin rings

3 tbsps Water

Salt

1 pinch Curry

100 g Whole-wheat flour

80 g Rye flour type 1150

3 tsps Baking powder

1 Egg

75 g Low-fat yoghurt

1 tbsp Vegetable oil

½ tsp Salt

1 tsp Butter or margarine to grease the pan

150 g Sour Cream

3 Eggs

2 tbsps Whole wheat flour (20 g)

Herbal salt

Pepper

1 pinch Nutmeg

1 tsp Parsley, finely chopped

1 tsp Chives, finely chopped

1 tsp Dill, finely chopped

100 g Shredded Emmentaler cheese

Preparation

1. Put leek and water into the bowl. Cover and cook.

5-8 Min. 100 P

Drain the fluid. Season the leeks with salt and curry.

2. Mix flour and baking powder. Add the egg,

yoghurt, oil and salt; knead the dough with a

handheld blender.

3. Grease the spring form. Roll the dough to the size

of the baking pan, place into baking pan. Pull up

an edge of about 1 cm

4. Mix sour cream, eggs and milk. Season with herbal

salt, pepper, nutmeg and herbs. Mix with cheese.

5. Stir this mixture with the leek. Evenly spread this

mixture onto the dough.

Position onto the low rack and bake.

10-12 Min. 20 P/230°C

11-13 Min.

230°C

2-3 Min.

After baking, let stand for about 2 minutes.

VegetablesMeat, Fish and Poultry

GB-54

Recipes

Austria

Cauliflower with Cheese Sauce

“Karfiol mit Käsesauce”

Total cooking time: approx. 17½-19½ minutes

Utensils: Bowl with cover (2 l contents)

Bowl with cover (1 l contents)

Ingredients

800 g Cauliflower (1 head)

1 Cup water (150 ml)

Salt

125 ml Milk

125 ml Cream

75-100 g Soft cheese

2-3 tbsps Gravy thickener, light color (20-30 g)

Preparation

1. Slice the stem of the cauliflower several times.

Place cauliflower, head up, into the bowl, add

water with salt, if desired, cover and cook.

15-17 Min. 100 P

Let cauliflower stand for a few minutes, covered,

then drain the fluid.

2. Add milk and heavy whipping cream to the bowl.

Coarsely chop soft cheese, add. Cover and cook.

approx. 2 Min. 100 P

3. Stir the Gravy thickener in, cover and reheat.

approx. ½ Min. 100 P

Stir the sauce and pour over cauliflower.

Tip:

You may also sprinkle chopped parsley on top of

the cauliflower prior to serving.

France

Ratatouille

“Ratatouille special”

Total cooking time: approx. 15-18 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

5 tbsps Olive Oil (50 ml)

1 Garlic clove, crushed

1 Onions (50 g), in slices

1 Small aubergine (250 g), cut into Large cubes

1 Zucchini (200 g), cut into Large cubes

1 Bell pepper (200 g), cut into Large cubes

1 Small fennel (75 g), finely diced

Pepper

1 Bouquet Garni

200 g Artichoke hearts from a jar, quartered

Salt

Pepper

Preparation

1. Put olive oil and garlic into the bowl. Add the

prepared vegetables, except the artichoke hearts,

season with pepper. Add the Bouquet Garni,

cover and cook.

Stir once during cooking.

15-18 Min. 100 P

During the last 5 minutes of cooking time add

artichoke hearts and heat.

2. Season the ratatouille with salt and pepper. Remove

the Bouquet Garni prior to serving. After cooking

let stand for about 2 minutes.

Tip:

Serve this hot vegetable stew alongside meat

dishes.

It tastes great served cold as an appetizer.

A Bouquet Garni is made of:

- One parsley root

- One bunch soup greens

- One twig lovage

- One twig thyme

- Some bay leaves

France

Dauphin Potatoes

“Gratin dauphinois”

Total cooking time: approx. 23-25 minutes

Utensils: Flat, oval casserole dish

(approx. 26 cm long)

Ingredients

1 tbsp Butter or margarine

500 g Potatoes, peeled, thinly sliced

Salt

Pepper

2 Garlic clove, crushed

300 g Cream (Crème Fraiche)

150 ml Milk

50 g Shredded cheese (Gouda)

Preparation

1. Evenly distribute butter in pan. Layer potato slices

in pan. Season each layer with salt, pepper and

garlic.

2. Mix cream and milk, pour over potatoes. Sprinkle

with cheese, bake on low rack.

23-25 Min. 50 P/200°C

After baking, let stand for about 10 minutes.

Vegetables

GB-55

Recipes

ESPAÑOLENGLISH

Netherlands

Chicory au Gratin

“Gegratineerde Brussels lof”

Total cooking time: approx. 18-23 minutes

Utensils: Bowl with cover (2 l contents)

Flat, oval, casserole dish

(approx. 32 cm long)

Ingredients

8 Small Chicory (800 g)

125 ml Water

125 ml Milk

2 tbsps Gravy thickener, light color (20 g)

2 Egg yolk

4 tbsps Shredded, aged Gouda cheese (20 g)

Salt

Pepper

1 tsp Butter or margarine to grease the pan

4 Slices ham (200 g)

2 tbsps Shredded, aged Gouda cheese (10 g)

Preparation

1. With sharp knife, remove the bitter part of the chicory.

Put water into a bowl, add chicory, cover and cook.

Turn chicory once during cooking.

9-11 Min. 100 P

2. Remove the chicory. Add milk to the bowl, stir in

Gravy thickener. Cover, cook and wait until the

sauce slightly thickens. Stir occasionally and after

cooking is finished.

3-4 Min. 60 P

3. Stir the egg yolk in a cup. Slowly, spoon by spoon,

add sauce to the egg yolk. Stir egg mixture into the

sauce, and add cheese.

Mix everything well, season to taste.

4. Grease the casserole pan and place chicory in it.

Cut ham slices in half, place on top of the chicory,

pour sauce over everything. Sprinkle the casserole

with Gouda cheese, bake on high rack.

6-8 Min. 50 P

After baking, let stand for about 5 minutes.

Germany

Broccoli-Potato-Gratin with Mushrooms

Total cooking time: approx. 36-39 minutes

Utensils: Bowl with cover (2 l contents)

Round casserole dish (dm. 26 cm)

Ingredients

400 g Potatoes, peeled and halved, if required.

400 g Broccoli, in flowerets

6 tbsps Water (60 ml)

1 tsp Butter or margarine to grease the pan

400 g Mushrooms, in slices,

1 tbsp Parsley, finely chopped

Salt

Pepper

3 Eggs

125 ml Heavy whipping cream

125 ml Milk

Salt

Pepper

Nutmeg

100 g Gouda cheese, freshly shredded

Preparation

1. Add the potatoes and broccoli to the bowl. Add the

Water, cover and cook. Stir once during cooking.

9-12 Min. 100 P

2. Cut the potatoes into slices.

3. Grease the casserole pan. Layer the broccoli,

mushrooms and potatoes. Sprinkle with parsley,

season with salt and pepper.

4. Mix eggs, liquids and spices and pour this mixture

over the vegetables. Sprinkle cheese on top and cook.

(This recipe will make about 1.5 kg)

AUTO COOK No.5

After baking, let stand for about 10 minutes.

Vegetables

GB-56

Recipes

Italy

Roman Artichokes

“Carciofi alla Romana” makes 2 servings

Total cooking time: approx. 16-18 minutes

Utensils: Deep, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

2 Artichokes (800 g)

1 l Water

Juice of one lemon

2 Garlic clove, crushed

1 Bunch of Parsley, finely chopped (10 g)

10 Leaves mint, chopped

2 tbsps Bread crumbs (20 g)

5 tbsps Olive Oil (50 ml)

Salt

Black pepper, freshly ground

100 ml Olive Oil

400 ml Water

Black pepper, freshly ground

Salt

Preparation

1. Remove the outer, dry leaves and the prickly top

of the artichoke. Cut the stem down to a 3 cm

long stump. Place artichokes in a bowl filled with

cold water and lemon juice, this will prevent

discoloration of cuts.

2. Mix garlic, parsley, mint, breadcrumbs and olive

oil, season with salt and pepper.

3. Remove the artichokes from the water, pat dry.

Slightly push the leaves apart, so that each leaf

makes a little opening. Remove the straw from this

opening. Push a small amount of filling into this

opening. Carefully push the leaves back together,

to secure the filling.

4. Place artichokes into the casserole dish. Add oil

and water. Sprinkle with freshly ground pepper and

salt, cover and cook.

16-18 Min. 100 P

After baking, let stand for about 2 minutes.

Germany

Filled Tomatoes with Spring Onions

Total cooking time: approx. 22-27 minutes

Utensils: Bowl with cover (about 1 l content)

Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

½ Bunch thyme (5 g)

35 g Buckwheat seeds

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

2 Garlic clove, crushed

100 ml Vegetable broth

1 Bunch fresh parsley, smooth (10 g)

100 g Gouda cheese, whole piece

Salt

Black pepper, fresh ground

4 Butcher tomatoes (600 g)

1 tsp Butter or margarine for greasing the pan

4-5 Spring onions (150 g)

1 Bunch basil (10 g)

Preparation

1. Remove stems from thyme. Wash buckwheat seeds.

Distribute the butter evenly in the bowl. Put onion,

garlic, buckwheat and thyme into the bowl, cover

and heat.

approx. 2 Min. 100 P

2. Add broth, cover and cook.

8-10 Min. 60 P

3. Remove stems from parsley, cut into thin strips. Cut

4 slices of Gouda, dice the rest. Add parsley and

cheese dices to the cooled buckwheat, season.

4. Remove the caps of the tomatoes, remove the pulp.

Loosely fill the tomatoes with buckwheat. Place one

slice of cheese on each tomato, place lid on top.

5. Cut the spring onions into diagonal slices. Remove

stem from basil.

6. Grease the casserole pan. Evenly distribute onions,

basil leaves and tomato pulp in pan.

7. Place tomatoes on top of the onion mixture, cover

and cook.

12-15 Min. 60 P

After cooking, let the filled tomatoes stand for about

2 minutes.

Vegetables

GB-57

Recipes

ESPAÑOLENGLISH

Italy

Tagliatelle with Cream and Basil

“Tagliatelle alla panna e basilico” makes 2 servings

Total cooking time: approx. 15-21 minutes

Utensils: Bowl with cover (2 l contents)

Round soufflé pan (dm. approx. 20 cm)

Ingredients

1 l Water

1 tsp Salt

200 g Tagliatelle (ribbon noodles)

1 Garlic clove

15-20 Basil leaves

200 g Cream (Crème Fraiche)

30 g Shredded Parmesan cheese

Salt

Pepper

Preparation

1. Add water and salt in a bowl, cover and bring to a boil.

8-10 Min. 100 P

2. Add noodles, bring again to a boil, let cook using

low heat.

1-2 Min. 100 P

6-9 Min.

20 P

3. Meanwhile, rub the soufflé pan with a garlic clove.

Finely chop the basil leaves. Reserve some leaves

for garnish.

4. Let noodles drain well. Mix cream and noodles,

sprinkle basil on top.

5. Add Parmesan, salt and pepper, fill this mixture

into the soufflé pan, stir. Garnish with basil leaves,

serve hot.

Germany

Courgette-Pasta-Gratin

Total cooking time: approx. 39-43 minutes

Utensils: Bowl with cover (2 l contents)

Casserole dish (approx. 30 cm long)

Ingredients

500 ml Water

½ tsp Oil

Salt

80 g Macaroni noodles

400 g Tomatoes from a jar, chopped

3 Onion (150 g), finely chopped

Basil leaves

Thyme

Salt

Pepper

1 tbsp Oil to grease the pan

450 g Courgette in slices

150 g Sour cream

2 Eggs

100 g Shredded cheddar cheese

Preparation

1. Add water, oil and salt in a bowl, cover and bring

to a boil.

3-5 Min. 100 P

2. Break macaroni noodles into small pieces, add, stir

and let soak.

9-11 Min. 30 P

Let noodles drain well and cool.

3. Mix tomatoes and onion, season well. Grease the

casserole pan. Add the macaroni noodles and pour

tomato sauce on top. Evenly place zucchini slices

on top.

4. Mix sour cream and eggs, pour over casserole.

Sprinkle with shredded cheese. Place onto the

low rack and cook. (This recipe will make about

1.5 kg)

AUTO COOK No.5

After baking, let dish stand for 5-10 minutes.

Sauce for Noodles

Sauce Bolognese

Total cooking time: approx. 12-17 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

30 g Marbled bacon

100 g Mushrooms, finely diced

½ Onion (25 g), finely chopped

1 Carrots (50 g), finely diced

50 g Celery, finely diced

200 g Mincemeat, beef

100 ml White wine

½ Bunch of Parsley, finely chopped (5 g)

3 tbsps Tomato sauce (45 g)

1 pinch sugar

1 pinch Nutmeg

Salt

Pepper

Preparation

1. Finely dice ham, add ham and vegetables into

bowl, cover and steam.

4-6 Min. 100 P

2. Puree the vegetables. Add the mincemeat, wine,

parsley and tomato sauce.

Season with spices. Cover bowl, leave a small

opening for steam ventilation. Cook the sauce Stir

once during cooking.

4-5 Min. 100 P

4-6 Min.

60 P

Noodles, Rice and Dumplings

GB-58

Recipes

Sauce for Noodles

Tomato sauce

Total cooking time: approx. 7½ minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

5-7 Tomatoes (500 g)

1 tbsp Butter or margarine

1 Onion (50 g), finely chopped

2 tbsps Tomato sauce (30 g)

200 ml Meat broth

Salt and pepper

Sugar, oregano, basil

2 tbsps Butter or margarine (20 g)

2 tbsps Flour (20 g)

Preparation

1. Remove skin from tomatoes, remove stem pieces,

remove seeds, dice the pulp.

2. Distribute the butter evenly in the bowl. Add onion,

cover and steam.

approx. 1½ Min. 100 P

3. Add tomato dices, tomato sauce and meat broth,

season, cover and steam.

approx. 3 Min. 100 P

4. Mix butter and flour, use wire whisk to add to

sauce. Reheat, covered. Stir occasionally and after

cooking is finished.

approx. 3 Min. 100 P

Sauce for Noodles

Gorgonzola Sauce

Total cooking time: approx. 4½ minutes

Utensils: Bowl with cover (1 l contents)

Ingredients

200 g Gorgonzola Cheese

150 ml Heavy whipping cream

approx. 1 tbsp Gravy thickener, light color

Preparation

1. Puree the Gorgonzola and cream in a blender or

handheld blender.

2. Pour mixture in a bowl, cover and heat.

approx. 2 Min. 60 P

3. Add the Gravy thickener, cover and reheat.

approx. 2½ Min. 60 P

Stir again after heating.

Tip:

This sauce is sufficient for about 400 g of noodles.

Farfalle (butterfly-shaped noodles) are very suitable.

Austria

Bread dumplings makes 5 servings

Total cooking time: approx. 7-10 minutes

Utensils: 5 cups or pudding molds

Ingredients

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

approx. 500 ml Milk

200 g Dry bread roll, diced

(approx. 5 rolls / bread rolls)

3 Eggs

Preparation

1. Grease the bottom of the pan, add onions, cover

and steam.

1-2 Min. 100 P

2. Cut roll into small cubes, cover with milk and let sit for

10 minutes. Beat eggs.

3. Mix onions, eggs and roll cubes well to form an

even dough. If necessary, add some more milk.

4. Evenly distribute this dough in 5 cups or pudding

molds, cover with microwave foil, place around the

outer side of the turntable and cook.

6-8 Min. 100 P

After baking, let stand for about 2 minutes.

Empty dumplings onto a plate prior to serving.

Switzerland

“Tessin Risotto”

Total cooking time: approx. 20-24 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

50 g Marbled bacon

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

200 g Rice (Arboris)

400 ml Meat broth

70 g Sbrinz cheese, shredded

(alternatively use shredded Emmentaler cheese)

1 pinch Saffron

Salt and pepper

Preparation

1. Dice the ham. Distribute the butter evenly in the

bowl. Add onion and ham, cover and steam.

approx. 2 Min. 100 P

2. Add the rice, fill with meat broth, boil and let soak.

3-5 Min. 100 P

15-17 Min.

20 P

After baking, let stand for about 3-5 minutes.

3. Stir cheese and saffron into this mixture, season to

taste.

Tip:

Serve with baked chanterelle mushrooms or white

cap mushrooms and a mixed salad.

Noodles, Rice and dumplings

GB-59

Recipes

ESPAÑOLENGLISH

Switzerland

Semolina Gnocchi

“Griessnockerl” makes about 12-15 servings

Total cooking time: approx. 19-23 minutes

Utensils: Bowl with cover (2 l contents)

Round, flat casserole dish

(dm. approx. 26 cm)

Ingredients

250 ml Milk

1 tsp Butter or margarine

1 pinch Salt

50 g Semolina

1 Egg white

1 Egg yolk

50 ml Cream (Crème Fraiche)

1 tsp Butter or margarine for greasing the pan

1 tbsp Butter or margarine

30 g Shredded Sbrinz Cheese

(alternatively use shredded Emmentaler cheese)

Preparation

1. Put milk, butter and salt into a bowl, cover and

heat.

approx. 3 Min. 100 P

2. Add semolina, stir well, cover and let soak. Stir

once during cooking.

9-11 Min. 30 P

Let cool.

3. Beat egg whites until they are stiff. Mix egg yolk

with cream and stir into semolina mixture, fold egg

whites in.

4. Grease the casserole pan. With two soupspoons,

form small ovals, place next to each other into

the dish. Cover with butter flakes, sprinkle with

shredded cheese. Place onto the high rack and

bake.

7-9 Min. 30 P

After baking, let stand for about 2 minutes.

Tip:

Gnocchi are served as a main entree. Serve with

spinach.

Italy

Lasagne al forno

Total cooking time: approx. 23-25 minutes

Utensils: Bowl with cover (2 l contents)

Flat, square casserole dish

(approx. 20x20x6 cm)

Ingredients

300 g Tomatoes from a jar

50 g Mushrooms, finely diced

1 Onion (50 g), finely chopped

1 Garlic clove, crushed

250 g Mincemeat, beef

2 tbsps Tomato sauce (30 g)

Salt and pepper

Oregano, Thyme, Basil

150 ml Cream (Crème Fraiche)

100 ml Milk

50 g Shredded parmesan cheese

1 tsp Mixed, chopped herbs

1 tsp Olive oil

Salt and pepper

Nutmeg

1 tsp Olive oil to grease the pan.

125 g Green sheet noodles

1 tbsp Shredded Parmesan cheese (5 g)

1 tbsp Butter or margarine

Preparation

1. Slice tomatoes, mix with ham, onions, garlic, beef

mincemeat and tomato sauce. Season, cover and

steam, stir after half of cooking time.

6-7 Min. 100 P

2. Mix cream and milk, Parmesan cheese, herbs and

oil, season.

3. Grease the casserole pan. Cover bottom of pan

with one third of sheet noodles. Place half of

mincemeat on top of noodles, pour some sauce

over it. Place the second third of noodles on top,

layer mincemeat, sauce and the final layer of

noodles.

Top with sauce, sprinkle with parmesan cheese.

Cover with butter flakes, cook on low rack and

cook.

14-15 Min. 50 P/230°C

approx. 3 Min.

After baking, let dish stand for 5 to 10 minutes.

Noodles, Rice and Dumplings

GB-60

Recipes

Germany

Semolina Flummery with Raspberry Sauce

Total cooking time: approx. 15-20 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

500 ml Milk

40 g Sugar

15 g Almonds, chopped

50 g Semolina

1 Egg yolk

1 tbsp Water

1 Egg white

250 g Raspberries

50 ml Water

40 g Sugar

Preparation

1. Put milk, sugar and almonds into a bowl, cover and

heat.

3-5 Min. 100 P

2. Add semolina, stir, cover and cook. Stir once during

cooking.

10-12 Min. 20 P

3. Mix egg yolk and water in a cup, stir into the hot

porridge. Beat egg white stiff, carefully fold in.

Transfer semolina flummery into small bowls.

4. To prepare the sauce, wash raspberries, carefully

pat dry, put into bowl with water and sugar. Cover

and heat.

2-3 Min. 100 P

5. Puree raspberries and serve hot or cold along with

the semolina flummery.

France

Pears in Chocolate

“Poires au chocolat”

Total cooking time: approx. 8-13 minutes

Utensils: Bowl with cover (2 l contents)

Bowl with cover (1 l contents)

Ingredients

4 Pears (600 g)

60 g Sugar

1 pck. Vanilla sugar (10 g)

1 tbsp Pear liquor, 30 Vol.-%

150 ml Water

130 g Semi-sweet chocolate

100 g Cream (Crème Fraiche)

Preparation

1. Leave pears whole and peel.

2. Put sugar, vanilla sugar, liquor and water into a

bowl, mix, cover and heat.

1-2 Min. 100 P

3. Place pears into the liquid, cover and cook.

6-10 Min. 100 P

Remove pears from liquid, let cool.

4. Pour 50 ml of the liquid into a smaller bowl.

Add chocolate and cream, cover and heat.

approx. 1 Min. 100 P

5. Stir sauce well. Pour sauce over pears and serve.

Tip:

Can be served with some vanilla ice cream.

Austria

“Salzburger Nockerl”

makes 3 servings

Total cooking time: approx. 5-6 minutes

Utensils: Round, flat casserole dish

(approx. 30 cm long)

Ingredients

4 Egg white

1 pinch Salt

50 g Powdered sugar

1 tsp Vanilla sugar

4 Egg yolk

2 tbsps Flour (20 g)

1 tsp Butter or margarine for greasing the pan

1 tbsp Powdered sugar

Preparation

1. In a large bowl, beat egg white until it forms a stiff

foam, add salt. Slowly add powdered and vanilla

sugar, keep beating until stiff.

2. Mix egg yolk with a little bit of egg whites, gently

turn under beaten egg whites. Sieve flour over this

mixture and also fold in.

3. Grease the casserole pan. Divide the dough into

three parts, place all three parts next to each other

into the casserole dish.

Bake the ovals immediately onto the low rack in the

pre-heated microwave oven.

5-6 Min. 20 P/230°C

Immediately dust with powdered sugar, serve hot.

Cakes, Bread, Desserts and Drinks

GB-61

Recipes

ESPAÑOLENGLISH

Denmark

Fruit Jelly with Vanilla Sauce

“Rødgrød med vanilie sovs”

Total cooking time: approx. 8-12 minutes

Utensils: Bowl with cover (2 l contents)

Bowl with cover (1 l contents)

Ingredients

150 g Wash and sort red currants

150 g Wash and sort strawberries

150 g Wash and sort raspberries

250 ml White wine

100 g Sugar

50 ml Lemon juice

8 Leaf Gelatin

300 ml Milk

Core of ½ vanilla bean

30 g Sugar

15 g Food starch

Preparation

1. Reserve some fruits for garnish. Puree rest of berries

with white wine, add to bowl, cover and cook.

5-7 Min. 100 P

Carefully turn sugar and lemon juice under.

2. Soak gelatin in cold water for about 10 minutes,

then squeeze excess moisture out. Stir gelatin into

the hot fruit puree until it is dissolved. Refrigerate

jelly until it solidifies.

3. Add milk and vanilla sauce into bowl.

Cut open vanilla bean, remove the core. Stir vanilla

core, sugar and food starch into the milk, cover and

cook.

Stir occasionally and after cooking is finished.

2½-3½ Min. 100 P

4. Empty jelly onto a plate, garnish with whole fruits.

Serve with vanilla sauce.

Tip:

Can also be served with ice-cold cream or yoghurt.

Austria

Curd strudel

“Topfenstrudel“

Total cooking time: approx. 17½-20 minutes

Utensils: Bowl with cover (1 l content)

Oval, flat casserole dish

(approx. 30 cm long)

Ingredients

125 g Flour

1 tbsp Oil

½ Egg

50 ml Water

¼ Core of one vanilla bean

50 g Butter or margarine

2 Egg yolk

75 g Sugar

250 g Curd (20% fat content)

50 ml Heavy whipping cream

2 Egg white

Flour for dusting

40 g Butter or margarine

20 g Breadcrumbs

30 g Raisins

1 tsp Butter or margarine for greasing the pan

Preparation

1. To make a dough, knead flour, ½ tbsp. oil and the

egg with the kneading attachment of a handheld

blender. Slowly add enough water to form a

smooth, elastic dough. The dough should not be

sticky. Brush the dough with the rest of the oil

2. Cover the dough with a hot, wet kitchen towel, let

stand for 30 minutes.

3. Cut open vanilla bean, remove the core. With a

handheld blender, stir the butter, egg yolk, sugar

and vanilla core until creamy. Stir in the curd and

cream. Beat egg white until stiff, carefully fold in.

4. Dust a dry kitchen towel with flour. Roll dough onto

this surface until it is very thin.

5. Melt the butter covered in a bowl.

approx. ½-1 Min. 100 P

Baste the dough with butter and sprinkle with

breadcrumbs. Place an even layer of curd mixture

on the dough, sprinkle raisins on top.

6. Using the kitchen towel, carefully turn the dough to

form a roll.

7. Grease the pan. Put the strudel roll, seam side

down, onto the baking pan and bake on the low

rack in the pre-heated microwave oven.

17-19 Min. 40 P/230°C

Tip:

Serve the strudel hot or cold. May be served with

vanilla sauce.

Cakes, Bread, Desserts and Drinks

GB-62

Recipes

Spain

White Peach Mount

“Melocotones nevados” makes about 8 servings

Total cooking time: approx. 6-7 minutes

Utensils: Round, flat glass pan (dm. approx.

24 cm)

Ingredients

470 g Peach halves from a jar, drip dried

2 Egg white

35 g Sugar

75 g Ground almonds

35 g Sugar

2 Egg yolk

2 tbsps Cognac

1 tsp Butter or margarine for greasing the pan

Preparation

1. Pat the peach halves dry.

2. Beat egg white until stiff. Sprinkle a little sugar into

the beaten egg whites.

3. Mix the almonds, the rest of the sugar, egg yolk and

cognac.

4. Fill the peach halves with this mixture. Using a

pastry bag, squeeze the egg whites onto the filling.

5. Grease the pan. Place the peaches into the baking

dish, bake on the low rack.

6-7 Min. 50 P

Sweden

Pistachio Rice with Strawberries

“Pistaschris med zordgubbe”

Total cooking time: approx. 23-26 minutes

Utensils: High bowl with cover (2 l contents)

Ingredients

125 g Long grain rice

175 ml Milk

175 ml Water

1 Vanilla bean

1 pinch salt

50 g Sugar

250 g Strawberries

40 g Sugar

40 ml Cointreau (Orange liquor, 40 Vol.-%)

200 ml Heavy whipping cream

1 Egg white

50 g Pistachios

Preparation

1. Add the rice to a bowl, fill with the liquid. Cut open

the vanilla bean, add the vanilla bean, salt and

sugar to the rice, cover and cook.

3-4 Min. 100 P

20-22 Min.

30 P

After baking, let stand for about 5 minutes.

2. Cut strawberries in half, mix with sugar and orange

liquor.

3. Remove vanilla bean from rice, place rice in a

double boiler to cool, stirring constantly. Beat

the cream and egg white, separately, until stiff.

Carefully fold the pistachios under the cold rice,

then the cream and finally the egg whites.

4. Serve the rice in a large bowl. Make a little hollow,

place the strawberries in the hollow.

Germany

Cherry Pudding

“Kirschenmichel”

Total cooking time: approx. 16-18 minutes

Utensils: High, round casserole dish

(dm. approx. 20 cm)

Ingredients

4 Old, hard bread roll (160 g)

375 ml Milk

60 g Butter or margarine

8 tbsps Sugar (80 g)

4 Egg yolk

1 tbsp Flour

30 g Chopped almonds

Shredded skin of one Lemon

4 Egg white

1 tsp Butter or margarine for greasing the pan

350 g Sour cherries from a jar, drip dried.

2 tbsps Breadcrumbs

1 tbsp Butter or margarine

Preparation

1. Cut rolls into small pieces, soak in milk.

2. Beat butter, sugar and egg yolk with a handheld

blender until creamy. Add flour, almonds, lemon

rind and soaked rolls (squeeze excess moisture

out).

3. Beat egg white until stiff, carefully fold in.

4. Grease the pan. Place the bread dough and the

cherries into the casserole dish in layers. The

uppermost layer should be dough.

5. Sprinkle breadcrumbs onto the top, cover with

butter flakes.

Place onto the low rack and bake in a pre-heated

microwaveoven.

16-18 Min. 60 P/230°C

After baking, let dish stand for 5-10 minutes.

Cakes, Bread, Desserts and Drinks

GB-63

Recipes

ESPAÑOLENGLISH

Switzerland

Carrot Cake

“Rueblitorte“ makes about 16 servings

Total cooking time: approx. 24 minutes

Utensils: Round baking pan

(dm. approx. 28 cm)

Ingredients

1 tsp Butter or margarine for greasing the pan

5 Egg yolk

250 g Sugar

250 g Carrots, finely diced

Juice of one lemon

250 g Ground almonds

80 g Flour

1 tbsp Baking powder

5 Egg white

Preparation

1. Grease the pan.

2. Beat egg yolk and sugar with a handheld blender

until creamy. Add carrots, lemon juice and almonds.

Mix flour and baking powder, add to mixture, mix

well.

3. Beat egg white until stiff, carefully fold in.

Fill dough into the baking dish. Place onto the low

rack and bake. (This recipe will make about 1,1 kg).

AUTO COOK No.6

4. Let cool in the baking dish for 5 minutes.

France

Apple Cake with Calvados

“Tarte aux pommes avec calvados” makes about 12-16 pieces

Total cooking time: approx. 26 minutes

Utensils: Spring form (dm. approx. 28 cm)

Ingredients

200 g Flour

1 tsp Baking powder

100 g Sugar

1 pck. Vanilla sugar

1 pinch Salt

1 Egg

3-4 Drops Bitter almond flavor

125 g Butter

1 tsp Butter or margarine for greasing the pan

50 g Chopped hazelnuts

600 g Apples (Boscop, approx. 3-4 pieces)

Cinnamon

2 Eggs

1 pinch Salt

4 tbsps Sugar

1 pck. Vanilla sugar

4 tbsps Calvados (apple brandy)

1½ tbsps Food starch

125 g Crème double

Powdered sugar for dusting

Preparation

1. Mix flour and baking powder. Mix sugar, vanilla

sugar, salt, egg, bitter almond flavor and butter.

Add to flour mixture and knead with the kneading

attachment of a handheld blender. Cover the dough

and stand in a cool place for 30 minutes.

2. Grease the pan, roll the dough between two layers

of foil and place into the pan. Form an edge of

about 3 cm high.

3. Evenly spread hazelnuts onto the dough.

4. Peel, core and quarter the apples, cut into thin

slices. Place apple slices in an overlapping pattern

onto the hazelnuts, thinly dust with cinnamon.

5. Separate eggs. Beat egg whites until stiff, add a dash

of salt and 1 Tbls. sugar. Beat egg yolk, rest of the

sugar and vanilla bean until foamy. Add Calvados,

food starch and Crème double, carefully fold in.

Fold the beaten egg whites in this mixture and evenly

spread on top of the apple slices. Place onto the low

rack and bake. (This recipe will make about 1.3 kg).

AUTO COOK No.6

Tip:

Let the cake cool in the baking pan, dust with

powdered sugar just prior to serving.

Germany

Cheese Cake

makes about 12-16 servings

Total cooking time: approx. 43-47 minutes

Utensils: Spring form (dm. approx. 28 cm)

Ingredients

250 g Flour

1 tsp Backing powder (3 g)

125 g Butter or margarine

30 g Sugar

1 Egg yolk

1-2 tbsps Water

1 tsp Butter or margarine for greasing the pan

750 g Curd, 20% fat content

300 g Sugar

3 Egg yolk

1 pck. Pudding powder vanilla (40 g)

125 ml Milk

Juice of ½ lemon

30 g Raisins, washed

4 Egg white

Preparation

1. Mix flour and baking powder. Add butter, sugar,

egg yolk and water, knead with a handheld

blender. Cover the dough and stand in a cool place

for 30 minutes.

2. Grease the pan, roll the dough and place into the pan.

Slightly pull up an edge. Pierce the dough with a fork

several times, pre-bake the dough on the low rack.

11-13 Min. 30 P/230°C

3. Mix the curd, sugar, egg, pudding powder, milk ,

lemon Juice and raisins.

4. Beat egg white until stiff, carefully fold in. Evenly

spread the curd mixture onto the dough. Place onto

the low rack and bake.

32-34 Min. 30 P/160°C

5. Let the cheese cake cool off, remove from baking pan.

Cakes, Bread, Desserts and Drinks

GB-64

Recipes

France

Pear Tart

“Tarte aux poires“ makes about 12-14 servings

Total cooking time: approx. 18-21 minutes.

Utensils:

Round baking pan (dm. approx. 28 cm)

Bowl with cover (2 l contents)

Small bowl with cover

Ingredients

150 g Flour

75 g Butter or margarine

30 g Powdered sugar

1 pinch Salt

1 Egg

1 tsp Butter or margarine for greasing the pan

250 ml Milk

1 pinch Salt

2 Egg yolk

20 g Sugar

½ pck. Vanilla sugar (5 g)

1 tbsp Food starch

540 g Pears from a jar, drip dried

120 g Gooseberry jam

1 tbsp Candied fruits

1 tbsp Shaved almonds

Preparation

1. Knead flour, butter, powdered sugar, salt and egg

yolk with the kneading attachment of a handheld

blender to form a dough. Cover and place in a

cool place for 30 minutes.

2. Grease the baking pan. Roll the dough and place

into the pan. Pull up the edges. Pierce the dough

several times with a fork.

Place onto the low rack and bake.

14-16 Min. 20 P/230°C

3. Remove the dough from the baking pan, set onto a

backing rack to cool completely.

4. Put milk and salt into a bowl, cover and heat.

approx. 2 Min. 100 P

5. Stir the egg yolk, sugar and vanilla sugar, until it

forms a light-colored cream. Add the starch, mix

well. Slowly add the hot milk. Pour this mixture back

into the bowl, cover and heat. Stir occasionally and

after cooking is finished.

1-2 Min. 100 P

6. Baste the dough with the cream. Evenly place pears

on top. Put gooseberry jam into the small bowl,

cover and heat.

approx. 1 Min. 100 P

7. Sprinkle over pears, garnish with the candied fruits

and shaved almonds.

Tip:

You should place the cream and pears on the

dough only shortly before serving, otherwise it

might soak up the moisture.

Germany

Four-Fruit-Cake

makes about 12-16 servings

Total cooking time: approx. 20-24 minutes.

Utensils:

Round fruit cake pan (dm. approx. 28 cm)

Two bowls with cover (2 l contents)

Ingredients

75 g Butter or margarine

75 g Sugar

1 tsp Vanilla flavor

2 Eggs

150 g Flour

1 tsp Baking powder (3 g)

4 tbsps Milk

1 tsp Butter or margarine to grease the pan

150 g Almond paste base

½ pck. Pudding powder vanilla (20 g)

2 tbsps Sugar (20 g)

250 ml Milk

1 Onions (100 g), in slices

50 g Seedless grapes, cut in half

150 g Mandarin-Oranges, from a jar, drip dried

100 g Peaches, sliced, from a jar, drip dried

1 pck. Glazing powder (11 g), clear

250 ml Clear fruit juice

Preparation

1. Beat butter, sugar, vanilla flavor and egg yolk

with a handheld blender for about 3 minutes until

creamy. Mix flour and baking powder. Alternately

mix flour and milk into the butter mixture.

2. Grease the pan and spread the dough evenly into

the pan. Place on the low rack and bake.

13-15 Min. 20 P/230°C

Remove the cake from the baking pan and let it

cool of.

3. Roll out the almond paste base between two foils,

to the size of the cake bottom. Place on top of the

cake bottom

4. Add pudding powder, sugar and milk into bowl.

Stir until it is free of clumps, cover and cook. Stir

occasionally and after cooking is finished.

approx. 3 Min. 100 P

5. Baste the pudding onto the cake bottom. Evenly

distribute the fruit on top.

6. Dissolve the glazing powder in fruit juice, pour into

bowl and cook. Stir occasionally and after cooking

is finished.

4-6 Min. 40 P

Distribute the glaze over the fruit, let it cool off.

Tip:

The almond paste will have a more intensive flavor,

if you let the torte rest for a few hours.

Cakes, Bread, Desserts and Drinks

GB-65

Recipes

ESPAÑOLENGLISH

Germany

Curd Puff Pastries

makes about 12 servings

Total cooking time: approx. 14-16 minutes.

Utensils: Baking pan (dm. approx. 30 cm)

greaseproof paper

Ingredients

200 g Flour

1 tsp Baking powder (3 g)

200 g Low-fat curd

200 g Butter

1 pinch Salt

Jam for filling

1 Egg white

1 Egg yolk

1 tbsp Water

Powdered sugar

Preparation

1. Mix flour and baking powder. Add low-fat curd,

butter and salt, knead with the kneading attachment

of a handheld blender to make a dough. Cover the

dough and place in a cool area for 30 minutes.

2. Roll half of the dough on a floured surface about

½ cm thick. Cut the dough into 6 squares (about

12x12 cm), place one teaspoon of jam into each

center.

3. Baste the edges with egg white and fold to form a

triangle.

4. Cover the backing pan with greaseproof paper.

Mix egg yolk and water, baste the pastries with this

mixture and place on baking pan. Bake on the low

rack in the pre-heated microwave oven.

14-16 Min. 230°C

After cooling, dust with powdered sugar.

5. Prepare the other 6 puff-pastry squares and bake.

Tip:

Also try other fillings, e.g. nuts, almonds, almond

paste, curd, whole fruits, fruit stew or hearty fillings.

Austria

Gugelhupf

makes about 16 servings

Total cooking time: approx. 23 minutes.

Utensils: Gugelhupf pan (dm. approx. 22 cm)

Ingredients

1 tsp Butter or margarine to grease the pan

170 g Butter or margarine

140 g Powdered sugar

4 Egg yolk

40 g Almond slivers

40 g Raisins, washed and some shredded

Lemon rind

4 Egg white

280 g Flour

1 pck. Baking powder (15 g)

Preparation

1. Grease the Gugelhupf pan.

2. Beat butter and powdered sugar with a handheld

blender until creamy. Slowly add egg yolk. Add

almond slivers, raisins and the shredded lemon

rind. Mix well.

Beat egg whites until they are stiff and carefully fold in.

Mix flour and baking powder, sieve and carefully

fold in.

4. Fill dough into the baking pan and bake on low rack.

(This recipe will make about 0.9 kg).

AUTO COOK No.6

Spain

Almond Cake

“Tarta de almendras“ makes about 12 servings

Total cooking time: approx. 26-30 minutes.

Utensils: Spring form (dm. approx. 24 cm)

Ingredients

2 Puff pastry sheet (200 g) frozen

1 tsp Butter or margarine to grease the pan

100 g Butter or margarine

100 g Sugar

Shredded skin of one lemon

4 Eggs

½ tbsp Cinnamon

200 g Almond powder

Preparation

1. Thaw the puff pastry according to package

directions. Grease the pan.

2. Roll the dough to the size of the baking pan and

place into the pan. Pierce dough several times with

a fork and place on the low rack in the pre-heated

microwave oven.

8-10 Min. 230°C

3. Beat butter and sugar with a handheld blender

until creamy. Add eggs slowly, one at a time, keep

mixing. Add shredded lemon rind and cinnamon.

Slowly add almonds.

4. Distribute almond mixture evenly on puff pastry,

bake on low rack.

18-20 Min. 200°C

5. Sprinkle with powdered sugar and serve.

Cakes, Bread, Desserts and Drinks

GB-66

Recipes

Spain

Biscuit Roll “Gypsy’s Arm”

“Brazo gitano“ makes about 8-10 servings

Total cooking time: approx. 13½-15½ minutes.

Utensils: Square pan (approx. 24x24 cm)

greaseproof paper

Bowl with cover (2 l contents)

Ingredients

3 Eggs

90 g Sugar

90 g Flour

1 tsp Baking powder (3 g)

250 ml Milk

1 Cinnamon stick

Peel of one lemon

75 g Sugar

2 tbsps Food starch (20 g)

2 Egg yolk

2 tbsps Powdered sugar (20 g)

Preparation

1. Beat eggs and sugar with a handheld blender until

creamy, until air bubbles rise. Mix flour and baking

powder, sieve and carefully fold in.

2. Cover the baking pan with greaseproof paper, pour

the dough into the pan and bake on the low rack in

the pre-heated oven.

10-12 Min. 20 P/200°C

3. Place the biscuit cake onto a slightly wet kitchen

towel, sprinkled with sugar. Carefully remove the

baking parchment and immediately roll up the

biscuit, starting on one side, with a kitchen towel.

4. 200 ml milk with the cinnamon stick, lemon peel

and sugar into a bowl, cover and heat.

approx. 2 Min. 100 P

5. Mix the rest of the milk with the food starch and the

egg yolk. Remove lemon and cinnamon stick from

the milk and mix in the food starch mixture. Cover

and cook. Stir occasionally and after cooking is

finished.

approx. 1½ Min. 100 P

6. Unroll the biscuit roll, baste with the Crème and

carefully roll back up. Dust with powdered sugar.

Austria

Linzer Bakeries

makes about 70 cookies

Total cooking time: approx. 8-10 minutes.

Utensils:

Round Baking pan (dm. approx. 30 cm)

greaseproof paper

Ingredients

280 g Flour

210 g Butter

100 g Sugar

100 g Almonds, with peel, powdered

1 Egg yolk

25 ml Lemon juice (½ lemon)

Some cinnamon

Preparation

1. Knead all ingredients into a short crust dough, place

in cool area for ½ hour.

2. Roll the dough to about 3 mm thickness, cut out round

shapes of about 5 cm diameter. Place 12 cookies on

a baking pan covered with greaseproof paper. Bake

on the low rack in the pre-heated oven.

8-10 Min. 200°C

Let cool after baking.

Remove from the greaseproof paper only when

cookies are completely dry.

3. Prepare the next 12 cookies and bake, and so on.

Tip:

These cookies are very decorative, if you dip

one half of each cookie into melted semi-sweet

chocolate.

Austria

Chocolate with Cream

“Schokolade mit Schlagobers“ makes 1 serving

Total cooking time: approx. 1 minute

Utensils: Large cup (200 ml content)

Ingredients

150 ml Milk

30 g Block chocolate, shredded

30 ml Heavy whipping cream

Chocolate granules

Preparation

1. Pour milk into cup. Add block chocolate to the milk,

stir and heat.

Stir occasionally during heating.

approx. 1 Min. 100 P

2. Beat cream until stiff, place on top of chocolate,

garnish with chocolate granules and serve.

Austria

Vienna Milk Coffee

makes 1 serving

Total cooking time: approx. 1-1½ minutes

Utensils: Large cup (200 ml content)

Ingredients

1 Egg yolk

1 tbsp Sugar

75 ml Milk

75 ml Water

2 tsps Instant coffee

20 ml Rum

Preparation

1. Add all ingredients except rum into cup, stir well.

Heat, stirring once during cooking.

1-1½ Min. 100 P

2. Add rum to the hot drink.

Cakes, Bread, Desserts and Drinks

GB-67

Recipes

ESPAÑOLENGLISH

Netherlands

Fire Drink

“Vuurdrank“ makes 10 servings

Total cooking time: approx. 8-10 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

500 ml White wine

500 ml Red wine, dry

500 ml Rum, 54 Vol.-%

1 Untreated Orange

3 Cinnamon sticks

75 g Sugar

10 tsps Kluntjes (Rock sugar)

Preparation

1. Pour alcohol into a bowl. Thinly peel orange, add

orange peel, cinnamon and sugar to the alcohol.

Cover and heat.

8-10 Min. 100 P

Remove the orange peel and the cinnamon.

Place one teaspoon rock sugar into each Grog

glass, pour Fire Drink on top and serve.

Great Britain

Raspberry Jam

Raspberry Jam makes 30 servings

Total cooking time: approx. 10-12 minutes

Utensils: Bowl with cover (2 l contents)

Jam glasses

preserving film

Ingredients

500 g Raspberries

250 g Preserving sugar (2:1)

Preparation

1. Wash raspberries, mix, cover and heat.

4-5 Min. 100 P

2. Stir, cover again and cook.

6-7 Min. 30 P

3. Thoroughly clean jam glasses, fill with jam and

immediately close with preserving film.

Tip:

You can also use a frozen and thawed fruits.

Switzerland

Apple Chutney with Raisins

makes 30 servings

Total cooking time: approx. 22-28 minutes

Utensils: Bowl with cover (3 l contents)

Small canning or jam glasses

preserving film

Ingredients

4 Hard apples (500 g), peeled and diced

1 Zucchini (200 g), diced

3 Onion (150 g), finely chopped

50 g Plums, dried and pitted

250 g Raisins

1 tsp Juniper berries

Salt

Black pepper, ground

150 ml White wine

100 ml Apple vinegar

250 g Sugar

Preparation

1. Place all ingredients except sugar into a bowl,

cover and heat. Stir once during cooking.

9-11 Min. 100 P

2. Mix sugar and fruits, cover and continue to cook.

Stir occasionally and after cooking is finished.

3-5 Min. 100 P

10-12 Min.

40 P

3. Clean and dry glasses thoroughly. Fill glasses with

chutney and immediately close with preserving film.

Tip:

This chutney is great when served with meat fondue,

baked meat and rice dishes.

Cakes, Bread, Desserts and Drinks

GB-68

AC Line Voltage

Distribution line fuse/circuit breaker

AC Power required: Microwave

Grill

Grill/Microwave

Convection

Convection/Microwave

Off Mode (Energy Save Mode)

Output power: Microwave

Grill heating elements

Convection

Microwave Frequency

Outside Dimensions: R-940

R-94ST

Cavity Dimensions

Oven Capacity

Turntable

Weight

Oven lamp

230 V, 50 Hz, single phase

Minimum 16 A

1.34 kW (steady)

1.88 kW (initial)

2.8 kW

3.18 kW

2.8 kW

3.33 kW

less than 0.5W

1050 W (IEC 60705)

1300 W (650 W x2)

1450 W

2450 MHz (Group 2/Class B) *

550 mm (W) x 368 mm (H) x 537 mm (D) **

550 mm (W) x 368 mm (H) x 535 mm (D) **

375 mm (W) x 272 mm (H) x 395 mm (D) ***

40 litres ***

ø362 mm, ceramic

20 kg

25 W/240 - 250 V

* This Product fulfils the requirement of the European standard EN55011.

In conformity with this standard, this product is classified as group 2 class B equipment.

Group 2 means that the equipment intentionally generates radio-frequency energy in the form of

electromagnetic radiation for heating treatment of food.

Class B equipment means that the equipment suitable to be used in domestic establishments.

** The depth does not include the door opening handle

*** Internal capacity is calculated by measuring maximum width, depth and height.

Actual capacity for holding food is less.

As part of a policy of continuous improvement, we reserve the right to alter design and

specifications without notice.

SPECIFICATIONS

Information on Disposal for Users (private households)

Attention:

Your product is

marked with this

symbol. It means that

used electrical and

electronic products

should not be mixed

with general

household waste.

There is a separate

collection system for

these products.

1. In the European Union

Attention: If you want to dispose of this equipment, please do not use the ordinary dust bin!

Used electrical and electronic equipment must be treated separately and in accordance

with legislation that requires proper treatment, recovery and recycling of used electrical

and electronic equipment.

Following the implementation by member states, private households within the EU

states may return their used electrical and electronic equipment to designated collection

facilities free of charge*. In some countries* your local retailer may also take back your

old product free of charge if you purchase a similar new one.

*) Please contact your local authority for further details.

If your used electrical or electronic equipment has batteries or accumulators, please

dispose of these separately beforehand according to local requirements.

By disposing of this product correctly you will help ensure that the waste undergoes the

necessary treatment, recovery and recycling and thus prevent potential negative effects

on the environment and human health which could otherwise arise due to inappropriate

waste handling.

2. In other Countries outside the EU

If you wish to discard this product, please contact your local authorities and ask for the

correct method of disposal.

For Switzerland: Used electrical or electronic equipment can be returned free of charge

to the dealer, even if you don’t purchase a new product. Further collection facilities are

listed on the homepage of www.swico.ch or www.sens.ch.

1. Garantie mit Quick 48 Stunden Vor-Ort-Service

Gilt für Deutschland und Österreich

Vorgehensweise bei Vorliegen eines Produktmangels:

•

Wurde Ihr Gerät durch einen Fachbetrieb mit einem von Sharp genehmigten Einbaurahmen oder

rahmenlos ein-/unter

gebaut, können Sie die unter Ziffer 1. aufgeführten Garantieansprüche im

Rahmen des Quick 48 Vor-Ort-Service geltend machen und sich direkt an den KUNDEN-SERVICE

wenden oder Sachmängel gegenüber Ihrem Verkäufer geltend machen.

• Für alle übrigen Geräte können Sie die unter Ziffer 2. aufgeführten Garantieansprüche ohne

Quick 48 Stunden Vor-Ort-Service oder Sachmängel gegenüber Ihrem Verkäufer geltend

machen.

Haushalts-Mikrowellengeräte im Quick 48 Stunden Vor-Ort-Service

Sehr geehrter Sharp Kunde,

alle ein-/ untergebauten Haushalts-Mikrowellengeräte, die durch einen Fachbetrieb fachgerecht mit einem von SHARP genehmigten

Einbaurahmen oder rahmenlos ein-/ bzw. untergebaut worden sind, werden im Quick 48 Vor-Ort-Service abgewickelt. Die in dieser

Garantie beschriebenen Ansprüche stehen Ihnen zusätzlich neben den gesetzlichen Sachmängelansprüchen gegen Ihren Verkäufer zu.

Umfang der Garantie: Sollte Ihr Mikrowellengerät trotz sorgfältiger Herstellung und Endkontrolle einen Mangel aufweisen, können

Sie innerhalb der Garantiezeit, Garantieleistungen gegen Sharp Electronics (Europe) GmbH in Anspruch nehmen. Diese stehen Ihnen zu,

wenn ein herstellungsbedingter Material- und/oder Verarbeitungsmangel (nachfolgend „Mangel“) bei dem Mikrowellengerät oder Teilen

davon - mit Ausnahme der Garraum-Glühlampe - innerhalb von 24 Monaten auftritt. Die Garantie umfasst nicht Mängel, die durch

unsachgemäße Behandlung, Bedienungsfehler oder durch Fremdeinwirkung entstanden sind. Transportschäden bei Neugeräten müssen

Sie bei Ihrem Verkäufer geltend machen. Die Garantiefrist von 24 Monaten beginnt mit dem Tag, an dem Sie das fabrikneue Gerät von

einem Händler gekauft haben. Die Erbringung von Garantieleistungen verlängert nicht die Garantiezeit.

Garantieleistungen: Sharp Electronics (Europe) GmbH erfüllt seine Garantieverpflichtungen für Mängel durch kostenlose Reparatur

und einen Quick 48 Stunden Vor-Ort-Service. Etwa anfallende Transportkosten innerhalb Deutschlands und Österreich

übernehmen wir.

Im Quick 48 Stunden Vor-Ort-Service werden alle Reklamationen, die montags bis freitags zwischen 8:00 und18:00 Uhr beim Quick

48 Deutschland, Tel.: 0180 / 5 23 46 74 *( 0,14 /Min. aus dem deutschen Festnetz, max. 0,42 /Min. aus dem deutschen

Mobilfunknetz) und in Österreich Tel.: 0820 / 500 820 **( 0,145/Min) eingehen, ab dem darauffolgenden Werktag gerechnet,

im Regelfall innerhalb 48 Stunden bei Ihnen im Vor-Ort-Service repariert.

Geltendmachung der Garantie: Der Mangel des Gerätes muss innerhalb der Garantiefrist unter Angabe des Kaufdatums, der

Modellbezeichnung und der Seriennummer des Gerätes unter den oben aufgeführten Telefonnummern geltend gemacht werden. Bei der

Vor-Ort-Reparatur ist dann der Kaufbeleg, aus dem sich das Kaufdatum, die Modellbezeichnung und die Seriennummer des Gerätes

ergibt, vorzulegen.

Achtung:

Wird dieser Service für von Ihnen selbst ein-/unter

gebaute Geräte in Anspruch genommen, sind für Aus-/und Einbau, Fahrzeit und Km

die entstehenden Kosten von Ihnen zu tragen!

Bitte erkundigen Sie sich vor Anforderung des Kundendienstes bei diesem über die anfallenden Kosten. Den für Sie nächstgelegenen

Kundendienst nennt Ihnen gern unsere o.g. Hotline.

Als Nachweis für Sachmängel-/ Garantiearbeiten dient Ihr Kaufbeleg / Rechnung.

Selbstverständlich können Sie unseren QUICK 48 Vor-Ort-Service für Mikrowellengeräte auch nach Ablauf der Verjährungsfristen für

Sachmängel-/Garantiefristen in Anspruch nehmen, dann jedoch gegen Aufwandsberechnung des jeweiligen Kundendienstes.

Garantiegeber: SHARP Electronics (Europe) GmbH, Sonninstraße 3, 20097 Hamburg

www

.sharp.de

• SEULEMENT VALIDE POUR L'ALLEMAGNE ET L’AUTRICHE • SLECHTS GELDIG VOOR DUITSLAND EN OOSTENRUK •

• SOLTANTO VALIDO PER LA GERMANIA E L’AUSTRIA • SOLAMENTE VÁLIDO PARA ALEMANIA Y AUSTRIA •

ONLY VALID FOR GERMANY AND AUSTRIA •

2. Garantie ohne Quick 48 Stunden Vor-Ort-Service

Gilt für Deutschland und Österreich

Haushalts - Mikrowellengeräte

Wichtiger Endkunden – Hinweis: Serviceabwicklung nur über den Verkäufer. Die in dieser Garantie beschriebenen

Ansprüche stehen Ihnen zusätzlich neben den gesetzlichen Sachmängelansprüchen gegen Ihren Verkäufer zu.

Sehr geehrter SHARP Kunde,

SHARP- Geräte sind Markenartikel, die mit Präzision und Sorgfalt nach modernen Fertigungsmethoden hergestellt werden. Bei

sachgemäßer Handhabung und unter Beachtung der Bedienungsanleitung wird Ihnen Ihr Gerät lange Zeit gute Dienste leisten.

Das Auftreten von Fehlern ist aber nie auszuschließen. Sollte Ihr Gerät innerhalb der gesetzlichen oder mit Ihrem Verkäufer

vereinbarten Verjährungsfristen für Sachmängel-/ Garantiefristen einen Mangel aufweisen und das Gerät wurde nicht von

Ihrem Handelspartner ein-/untergebaut, so wenden Sie sich bitte an den V

erkäufer, bei dem Sie das Gerät

erworben haben und geben Sie das defekte Gerät dort ab, denn dieser ist Ihr Ansprechpartner für Sachmängel.

Umfang der Garantie: Sollte Ihr Mikrowellengerät trotz sorgfältiger Herstellung und Endkontrolle einen Mangel

aufweisen, können Sie innerhalb der Garantiezeit, Garantieleistungen gegen Sharp Electronics (Europe) GmbH in Anspruch

nehmen. Diese stehen Ihnen zu, wenn ein herstellungsbedingter Material- und/oder Verarbeitungsmangel (nachfolgend

„Mangel“) bei dem Mikrowellengerät oder Teilen davon - mit Ausnahme der Garraum-Glühlampe - innerhalb von 24

Monaten auftritt. Die Garantie umfasst nicht Mängel, die durch unsachgemäße Behandlung, Bedienungsfehler oder durch

Fremdeinwirkung entstanden sind. Transportschäden bei Neugeräten müssen Sie bei Ihrem Verkäufer geltend machen. Die

Garantiefrist von 24 Monaten beginnt mit dem Tag, an dem Sie das fabrikneue Gerät von einem Händler gekauft haben.

Die Erbringung von Garantieleistungen verlängert nicht die Garantiezeit.

Garantieleistung:

Sharp Electronics (Europe) GmbH erfüllt seine Garantieverpflichtung für Mängel nach seiner Wahl durch kostenlose

Reparatur oder durch Austausch des mangelhaften Gerätes gegen ein mangelfreies. Etwa anfallende Transportkosten

innerhalb Deutschlands und Österreich werden von uns übernommen.

Geltendmachung der Garantie:

Um die Garantie in Anspruch nehmen zu können, benötigen Sie den Kaufbeleg (Rechnung, Quittung) aus dem sich das

Kaufdatum, die Modellbezeichnung und Seriennummer des Gerätes ergibt. Der Mangel des Gerätes muss innerhalb der

Garantiefrist von Ihnen gegenüber einem Sharp Service-Partner oder einem autorisierten Händler von Sharp Electronics

(Europe) GmbH geltend gemacht werden. Bei weiteren Fragen wenden Sie sich bitte von montags bis freitags zwischen

8:00 und 18:00 Uhr an unsere Service-Hotline 01805-29 95 29 * ( 0,14 /Min. aus dem deutschen Festnetz,

Selbstverständlich können Sie unseren Kundendienst für Sharp-Mikrowellengeräte auch nach Ablauf der Verjährungsfristen

für Sachmängel-/Garantiefristen in Anspruch nehmen, dann jedoch gegen Aufwandsberechnung des jeweiligen

Kundendienstes.

Garantiegeber: SHARP Electronics (Europe) GmbH, Sonninstraße 3, 20097 Hamburg

www

.sharp.de

Vorgehensweise bei Vorliegen eines Produktmangels:

•

Wurde Ihr Gerät durch einen Fachbetrieb mit einem von Sharp genehmigten Einbaurahmen oder

rahmenlos ein-/untergebaut, können Sie die unter Ziffer 1. aufgeführten Garantieansprüche im

Rahmen des Quick 48 Vor-Ort-Service geltend machen und sich direkt an den KUNDEN-SERVICE

wenden oder Sachmängel gegenüber Ihrem Verkäufer geltend machen.

• Für alle übrigen Geräte können Sie die unter Ziffer 2. aufgeführten Garantieansprüche ohne

Quick 48 Stunden Vor-Ort-Service oder Sachmängel gegenüber Ihrem Verkäufer geltend

machen.

• SEULEMENT VALIDE POUR L'ALLEMAGNE ET L’AUTRICHE • SLECHTS GELDIG VOOR DUITSLAND EN OOSTENRUK •

• SOLTANTO VALIDO PER LA GERMANIA E L’AUSTRIA • SOLAMENTE VÁLIDO PARA ALEMANIA Y AUSTRIA •

ONLY VALID FOR GERMANY AND AUSTRIA •

max. 0,42 /Min. aus dem deutschen Mobilfunknetz)

III

• ADRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • CENTRI DI ASSISTENZA • DIRECCIONES DE SERVICIO •

BELGIUM - http://www.sharp.be

En cas d´une réclamation concernant une four a micro-onde SHARP, nous vous prions de vous adresser à votre

spècialiste ou à une adresse des SHARP Services suivantes.

Indien uw magnetron problemen geeft kunt u zich wenden tot uw dealer of een van de onderstaande Sharp

service centra.

SHARP ELECTRONICS, Phone: 0900-10158

AVTC, Kleine Winkellaan 54,1853 Strombeek-Bever, 02/2674019 / ETS HENROTTE, Rue Du Campinaire 154, 6240 Farciennes,

071/396290 / Nouvelle Central Radio (N.C.R), Rue des Joncs 15 L-1818 HOWALD, 00352404078 / Service Center

Deinze, Kapellestraat, 95, 9800 DEINZE, 09-386.76.67

NEDERLAND - http://www.sharp.nl

Indien uw magnetron problemen geeft kunt u zich wenden tot uw dealer of naar onderstaand Sharp Service

Centrum.

SHARP ELECTRONICS BENELUX BV,- Helpdesk -,Postbus 900, 3990 DW Houten, 0900-7427723

FRANCE - http://www.sharp.fr centralized hotline = 0820 856 333

En cas de réclamation pour les fours micro-ondes SHARP, nous vous prions de vous adresser à votre spécialiste

ou à l'une des stations techniques agréées SHARP suivantes:

A.A.V.I. : Rue des Bourreliers – Parc des Pyramides – ZAC Moulin Lambin 2 - 59320 Hallennes Lez Haubourdin ; Tél : 0892 236 246 ;

Fax : 03.20.86.20.60 / ATELIER ROUSSEL : 12, Bld Flandre Dunkerque - 56100 Lorient ; Tél : 02.97.83.07.41 ; Fax : 02.97.87.

02.36 / MONSIEUR SAV : 8 Av Noel Franchini – 20090 AJACCIO ; Tel : 04.95.23.67.63 ; Fax 04.95.23.67.67 / ELECTRONIC

SERVICE PLUS : 5, bd LOUIS XI - ZI le Menneton - 37000 Tours ; Tél : 02.47.77.90.90 ; Fax : 02.47.77.90.91 / ELECTRO

SERVICE : 21, rue de Mulhouse - B.P 122 - 68313 Illzach ; Tél : 0820 20 10 15 ; Fax : 03.89.50.80.14 / ELECTRO TECH :

26, Rue Cyrano - 69003 Lyon ; Tel: 0892 691 032 ; Fax: 04 72 33 18 90 / M.R.T. : 1-3, rue André CITROEN - 72000 Le Mans ;

Tél : 02 22 66 50 20 ; Fax : 02 22 66 50 21 / SETELEC : 23, Rue de l'Argilière - 76420 Bihorel les Rouen ; Tél : 02.35.60.64.39 ;

Fax : 02.35.59.93.48 / S.T.E. : 3, chemin de l'Industrie - 06110 Le Cannet Rocheville ; Tél : 04.93.46.05.00 ; Fax : 04.93.46.51.18 /

TECH SERVICE : 15, rue du château de Ribaute - ZA Ribaute 2 - 31130 Quint Fonsegrives ; Tel: 05.62.57.63.90 ; Fax: 05.62.57.

63.99 / TIMO VIDEO : 6, avenue des boutons d'or - Batiment A -Parc d'activité des petits carreaux - 94370 Sucy en Brie ;

Tél : 01.43.39.08.18 ; Fax : 01.43.39.08.07

ITALIA - http://www.sharp.it

Nel caso si verificassero problemi alla vostra apparecchiatura potrete rivolgervi presso un nostro centro di

assistenza autorizzato sharp

BASILICATA: DBF ELETTRONICA DI DI BIASE FARINA EUTERIO, VIA CONSAGRO 33-35, 0881-331126 / LD SERVICE, via

Viviani 2, 0971-472578

CAMPANIA: AGS ELDOM SAS di D'ATTOMA GONDAR e C., VIA APPIA, 79, 0825-626418 0825-610352 / ELETTRONICA

D`ARGENIO, VIA NAZION. TORRETTE,195, 0825-681590 / DRF ELETTRONICA di RICCIARDI CONCETTA & C. SAS, ZONA

INDUSTRIALE PEZZAPIANA, 0824 43030 / CONGESTRI' SAS di IGNAZIO CONGESTRI' & C., Via Caudina, 331/3,

0823-437704 0823-1760585 / ELETTRONICA NASTI DI BRUNO NASTI, VIA FERRARECCE PAL. ETA 173/175, 0823-443099

0823-356006 / ELETTRONICA NASTI DI BRUNO NASTI FILIALE, VIA CILEA, 52, 081-8113163 / ELETTRONICA STARACE

DI ANIELLO STARACE, VIALE EUROPA, 15, 081-8728280 / ERREDIESSE SERVICE SRL, VIA P. MASCAGNI, 74/76,

081-5794825 081-5791899 / ERREDIESSE SERVICE SRL FILIALE, VIA SANNITICA N. 9 INT 13-14, 081-5794825 081-5791899 /

S.A.RI.EL. SAS, VIA DIOCLEZIANO, 177, 081-7628155 / NETTI GIANFRANCO, Via Magna Grecia, 137/139, 0828-730071 /

TECTRON ELECTRONICS SRL, Via dei Mille, 138, 089-330591 6233244764

EMILIA ROMAGNA: MA.PI. SNC DI MAURIZI E CAMPAGNOLI, VIA T.AZZOLINI, 3, 051-6414115 051-406848 / VIDEO

2000 SNC DI POLI MARCO & C., VIA DELL-INDUSTRIA, 26, 051-531581 051-6029266 / BARGELLINI ORAZIO, VIA LOCCHI,

3/C, 0543- 701446 / ELECTRON SERVICE SNC, VIA F.LLI AVENTI, 59, 0532-903250 / ASSIST SRL, VIA CESARE COSTA, 37,

059-331388 059-3365360 / P. & L. DI LELLI MAURO E C. SNC, VIA TOSCANA, 7, 059-530300 / CASALIGGI F.LLI SNC,

VIA BOSELLI, 77, 0523-615740 0523-602014 / NUOVA CRT DI AUGUSTO BOERI, VIA MOLINARI, 40, 0523-592345 /

REM SNC, VIA MANFREDI, 110/A, 0523-716361 / CERIT SNC, VIA BRUNO ESTASI, 2/A, 0521-481479 0521-494317 /

TASS DI BROZZI ALESSANDRO, VIA GRUPPINI, 19/21, 0521-697140 / TERMOSERVICE SNC DI BARTOLETTI IMERIO & C.,

VIA DISMANO, 114/N, 0544-472001 0544-67837 / TVA SERVICE SNC di Fulgente E. e Palladini M., Via F. Chiloni 29/B,

0522-554400 0522-331582 / NOVATECNICA CLIMATIZZAZIONE di GUIDO DI FLAVIO, Via San Giovenale, 32/F,

0541-736361 0541-1831497 / NUOVA TECNOCOOP, VIA ARMELLINI 28/30/32, 0541-370812 / EPS SNC DI TREVISAN &

ZANGIROLAMI, V.LE GRAMSCI, 134, 0425-33221

FRIULI VENEZIA GIULIA: A.V.R. SERVICE DI FOCHESATO IVAN MOSE', VIA COLONNA, 20/8, 0434-27669 0434-523661 /

AUDIO VIDEO SERVICE SNC di COTALI S. & C., VIA A. FOSSATI, 9, 0434-571104 0434-572174

CALABRIA: FAG SERVICE SRL, VIA MAGENTA, 7, 0983-91943 / MONTEMURRO SERVICE DI A. MONTEMURRO, VIA

LEONARDO DA VINCI, 62, 0984-401979 0984-404562 / S.A.T.E di DODARO E GERVASI SNC, VIA DEGLI STADI, 28/F,

0984- 482337 / SBF di BATTAGLIA SAVERIO e Figli sas, VIA C. COLOMBO, 85, 0961-33824 02-700594509 /

EUROTRADING SAS DI AIELLO GAETANO, VIA TORINO, 121/123, 0962- 20889 0962-24254 / FAG SERVICE S.R.L. FILIALE,

VIA T. CAMPANELLA, 32/34, 0983-91943 /

ATER SNC DI DOMENICO & AURELIO CATALANO, Via Naz. Pentimele 159/a-b,

0965-47051 0965-47855 / CIANO GIUSEPPE, VIA SECONDA TRAVERSA TOSCANINI, 16, 0966-643483 / PROFESSIONAL

SERVICE CENTER SNC DEI F.LLI FORTUGNO, VICO PETRILLINA, 9/11, 0965-51967 0965-349401 / AUDIOVIDEO SNC DI

VARRESE & COSTANTINI, VIA A. DE GASPERI, 4/E, 0963- 45571 0963- 45572

ESPANA - http://www.sharp.es customer service department telephone: 902 10 13 88

En caso de una reclamación con vuestra SHARP Microwave, preguntan por favor la casa dónde han comprado

su máquina o infórmanse en una de las SHARP Service casas siguientes.

ANDALUCIA: JEREZ DE LA FRA.; ELECTR. Y CLIMAT. JEDA, Pintor Paco Toro, 5 Tel.: 956 33 64 99 / CADIZ; J. J.

COLLADO NORIEGA, Pza. de los Porches, 6, L-G-1 Tel.: 856 17 21 75 / CORDOBA; CAYRO, Hermano Juan Fdez, 15 Tel.:

957 26 35 06 / CORDOBA (PUENTE GENIL); GEISHA ELECTROCASH, S.L, Avda. poeta Manuel Reina, 86 Tel.: 987 60 57 23 /

SERPRIEGO DE CORDOBA; SERPRIEGO, S. L., San Luis, 4 Bjo. lzda Tel.: 95 754 15 11 / GRANADA; FERMASA, Azorín, 7

Tel.: 958 25 64 77 / GRANADA; SERVIGON, Hospital de la Virgen 22 Tel.: 958 20 52 81 / ALMUÑECAR; SERVICOSTA, S. L.,

Pza. Dr. Alvarez Riosol, 1bj Tel.: 958 63 11 43 / HUELVA; AIRSEXT HUELVA, S. L., Paseo de la Glorieta, 6 Tel.: 959 22 88 13 /

HUELVA; TELEJARA, Polig. Polirrosa, C/A, Nave 27 Tel.: 959 22 60 74 / JAEN; ELECTRO HIMEGA, S. A., Adarves Bajos, 4 C

Tel.: 953 24 22 56 / LINARES; LORENZO MARTINEZ OSUNA, Don Luis, 10 Tel.: 953 69 52 03 / ALHAURIN DE LA TORRE;

REMEDIOS CAMARGO ESPADA, C/ Junco, 5 Tel.: 952 41 33 93 / SEVILLA; LUIS RIVAS CALDAS, Res.I Los

Milanos-3a fase, núm. 41 Tel.: 95 451 73 55 / SEVILLA; INTERSAT REPARACIONES., Beethoven, 5 Tel.: 95 443 02 26 /

ECIJA; AGASOLAR, Merinos, 15A Tel.: 95 483 04 72 / MAIRENA DEL AJARAFE; VILLASANTE GARCIA JOAQUIN, Pablo

Neruda, 5, (SEVILLA) Tel.: 95 417 06 24 / CANTILLANA; SERIVEN CANTILLANA, Juan XXIII, 60 Tel.: 95 573 11 69 / DOS

HERMANAS; ELECTRO 93 S. L., Melliza, 1-3 Tel.: 95 566 48 56

ARAGON: ZARAGOZA; RENALES SABATER JAVIER, Florentino Ballesteros, 17 Tel.: 976 59 01 28

ASTURIAS: OVIEDO Y GIJON; PRINCIPADO CAMILO, Avda. Santander, 12 Bajos Tel.: 985 21 28 65

BALEARES: PALMA; INSTALACIONES MAES, Son Nadal, 63B Tel.: 971 24 91 16

CANTABRIA: SANTANDER; ELECTRONICA SEYMA, Camilo Alonso Vega, 48 Tel.: 942 32 50 60

CASTILLA LA MANCHA: ALBACETE; PARREÑO S. T., Franciscanos, 40 Tel.: 967 23 96 68 / MOTA DEL CUERVO (CUENCA);

SERVI-TRASGU, Alfareria, 12 Tel.: 967 18 10 50 / CIUDAD REAL; ELECTRONICA JOPAL, Zarza,2 Tel.: 926 25 68 10 /

TOLEDO; ELECTRONICA JOPAL, Av. Purísima Concepción, 31 Tel.: 925 25 04 42 / FUENSALIDA; ELECTRO SERVICE, Calvo

Sotento, 15 Tel.: 925 73 07 85 / TALAVERA DE LA REINA; SERVIELECTRO, Ntla. Sra. De la Piedad, 6 Tel.: 925 81 91 81

CASTILLA Y LEON: AVILA; ANTONIO SAN SEGUNDO, Soria, 6 Tel.: 920 22 33 21 / LEON; TECNYSER ELECTRO, S. L.,

Relojero Losada, 25 Tel.: 987 22 77 87 / LEON; PROSAT, Pza. Doce Martires, 5 Tel.: 987 20 34 10 / OLVEGA (SORIA); TECO

ELECTRONICA, Reyes Catolicos, 1 Tel.: 976 64 58 54 / VALLADOLID; TEODORO NEGRO, Glorieta del Descubrimiento, 4

Tel.: 983 39 17 81

CATALUÑA: BARCELONA; 4 EN 1 REPARACIONES, Taquígrafo Martí, 19 Tel.: 93 430 97 26 / BARCELONA; DOMOTICA,

Ada. Diagonal, 296 Tel.: 93 244 88 66 / TERRASSA; ASISTEL STORY, S. L

, Pedrell, 9 Bjos Tel.: 93 789 96 47 / MALGRAT DE

MAR; SERVEI TECNIC JOYMA, Avda. Virgen de Montserrat, 19 Tel.: 93 765 36 33 / MANRESA; ELDE, Bruc, 55 Tel.: 93 872

85 42 / VILAFRANCA DEL PENEDES; FRED VILAFRANCA, Progrès 42 Tel.: 93 8904852 / VIC; SERVEIS ASS.T. JUVANTENY,

Nou, 109-111 Tel.: 93 886 20 23 / IGUALADA; JACINTO SANCHEZ NARVAEZ, Clavells, 6 Tel.: 93 805 40 32 / TREMP;

JORDI DURO FORT, Industria, 6-3 Tel.: 973 65 25 15 / TARRAGONA; SERTECS, S. C., Caputxins, 22 Tel.: 977 22 18

51 / CALAFELL; MAÑE GRIFOLLS. S.C.P., Jesus, 21 Tel.: 977 69 18 01 / REUS; EURO TECNICS, Monasterio de Poblet, 4

Tel.: 977 32 24 89 / TORTOSA; ELECTRO SERVEI, C. B., Passeig Moreira, 10 Tel.: 977 51 04 42 / GERONA; SUREDA I

ASSOCIATS, Francesc Artau, 2 Tel.: 972 23 65 88 / PALAFRUGELL; NEW MARESA, SURERA BERTAN 23 Tel.: 972 30 44 54

EXTREMADURA: ALMENDRALEJO; INDALECIO AMAYA, Carreras, 11 Tel.: 924 67 75 17 / PUEBLA SANCHO PEREZ;

ELECTRONICA CENTENO, Avda. de Zafra, Bl. 1 Tel.: 924 55 27 03 / CACERES; TECNOSATV, Bellavista, 2 Bjo Tel.: 927 24 11 68

GALICIA: CEE; RAMSAT, Avda. Finisterre, 117-B Tel.: 981 74 74 61 / SANTIAGO DE COMPOSTELA; VICTOR PEREZ

QUINTELA, Entreríos, 35 Tel.: 981 58 43 92 / BURELA; S. T. PASFER, Avda. Arcadio Pardiñas, 77 bj Tel.: 696 17 86 45 /

PONTEVEDRA; MONT. Y SERV. TECN. IMASON, Loureio crespo, 43 Tel.: 986 84 16 36 / VIGO; ALVIMO, S. A., Conde de

Torrecederia, 92 Tel.: 986 29 93 01 / LUGO; PROSAT., Obispo Rouco Varela, 52-54, Bjo. Tel.: 982 51 22 35

LA RIOJA: LOGROÑO; ROBERTO AGUADO GIL, C/. Velez de Guevara, 26 Bjo Tel.: 941 25 25 53

• ADRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • CENTRI DI ASSISTENZA • DIRECCIONES DE SERVICIO •

LAZIO: PALMIERI F., VIA TOMMASO LANDOLFI, 203, 0775-291485 / ELETTRONICA 81 SNC, VIA EZIO, 56/58, 0773-694608

0773-1870410 / ITALREG SRL, SS FORMIA-CASSINO KM 30,200 LOC PENITRO, 0771-738011 0771-738061 / CENTRO

E.L.VA. SNC, VIA ATTILIO MORI, 19/21, 06-2148641 06-2753048 / CTS centro tecnico specializzato di Rita De Renzi,

Via Rialto, 38/42, 06-39729748 06-39733315 / PANASERVICE SRL, VIA BARBANA, 35, 06-5403384 06-5401221 /

TELEINFORMATICA SRL, TRAVERSA MAREMMANA INFERIORE Km 0,400, 0774-530212 0774-532217 / FRITTELLI BRUNO,

VIA MONTE BIANCO 99/101, 0761-340901

LIGURIA: C.R.E. DI ARATELE FABRIZIO, VIA CAMOZZINI, 189R, 010-6121754 106100154 / VILL@ SNC DI R. VILLA E M.T.

ADAMO, VIA S. CHIARA, 6 R, 010-5740318 010-8630203 / Michelis Sandro, Via Argine Destro, 79-81, 0183-275891 /

Rien snc, Via Valle, 17/19, 0187-21925 / TOGNETTI SERVICE DI TOGNETTI MASSIMILIANO, VIA LUNIGIANA, 589, 0187-

507656 / TELESERVICE DI SCLAVO N. & C. snc, VIA PONCHIELLI 27R, 019-810058 019-8403277

LOMBARDIA: TECNOSERVICE SNC di Salmaso Giovanni e Frigeni Gianmario, VIA BELLINI, 45/59, 035-257066

035-258871 / BACCINELLI MARZIO E C. SNC, VIA BRANZE, 22, 030-2006411 / EUROTECNICA di RONCHI, VIA MILANO,

74/B, 030-317673 / C.A.T. PICONE ANTONIO - Affiliato 2M DIGITECH, VIA FOSCOLO 10 - LOC. CREVENNA, 031-645209 /

S.T.A.R.T. VIDEO HI-FI, VIA ORTI ROMANI, 16/A, 0372-38731 / C.A.T. PICONE ANTONIO - Affiliato 2M DIGITECH, VIA

FOSCOLO 10 - LOC. CREVENNA, 031-645209 / 4D SISTEMI INFORMATICI SRL, VIA KENNEDY 84, 0383-6443 0383-644399 /

2M DIGITECH SRL, Viale Einaudi, 2, 0362-306557 0362-306148 / F.G.R. ELECTRONIC SAS, VIA R. PELLEGATTA, 34/A, 039-

6082592 039-6085034 / MARKET RICAMBI SERVICE SNC, VIA W. TOBAGI 8, 02-48952866 02-4239820 / PAGANINI

GRAZIANO, VIA TOLMEZZO, 6, 0331-566379 0331-566603 / Z BIT SRL, VIA CHIOGGIA 3, 02-26822804 02-26110301 /

TECNOVIDEO SNC, P.ZZA DE GASPERI, 28, 0376-321554 / GRANDINI E TORCHIO SNC, VIA FASOLO, 4, 0382-471360 /

4D SISTEMI INFORMATICI SRL, VIA KENNEDY 84, 0383-6443 0383-644399 / SA.MO di Sacchetto Teresio e c. snc,

CORSO PAVIA 85/7, 0381-42353 0381-349015 / TELETECNICA 2000, VIA TORINO, 21, 0331-775519 / TELETECNICA 2000

FIL. VARESE, VIALE VALGANNA, 178, 0332-499365

MARCHE: MARCONI LANFRANCO, VIA M.BIANCO,10, 0735-659230 0375-751155 / SAT RADIO TV FIL. ASCOLI, VIA

TEBALDINI, 10, 0733-231304 0733-230492 / S.A.T. RADIO TV, VIA D. ROSSI, 32-34, 0733-231304 0733-230492 / CAT SNC

DI SCHIARATURA CARLO & C., VIA BORGHERIA 20, 0721-456245 0721-417602

MOLISE: TELECOM AUDIO VIDEO SERVICE DI MANOCCHIO G., VIA V. EMANUELE, 67/69, 0874-716783 0874-716783/

1861550 / TELECOM AUDIO VIDEO SERVICE DI MANOCCHIO G. FILIALE, VIA XXIV MAGGIO, 73, 0874-484440

PIEMONTE: 4D SISTEMI INFORMATICI SRL, VIA KENNEDY 84, 0383-6443 0383-644399 / SIRAGUSA E ROAGNA SNC,

C.SO MATTEOTTI,41, 0141-531131 / ARTE E TECNICA SNC, VIA FALLETTI, 22, 015-8496250 / M.V. ELETTRONICA di

MIGLIORE, VIA CHIRI 7/A, 0171-412526 / GUIDA di GUIDA ALESSIO, VIA ROGGIOLO, 5, 0321-71608 0321-777003 /

4D SISTEMI INFORMATICI SRL, VIA KENNEDY 84, 0383-6443 0383-644399 / ELTE SNC DI CONTESTABILE NICOLA, Via

CASTELGOMBERTO 125 INT. 8, 011-6503786 / REAT DI FRISINA RITA, C.SO UNIONE SOVIETICA, 584, 011-3979817 /

ELEKTRO di FIORE F., C.SO XXVI APRILE, 26, 0161-250071 0161-255843 / 4D SISTEMI INFORMATICI SRL, VIA KENNEDY

84, 0383-6443 0383-644399

PUGLIA: SAT DI PARTIPILO, VIA BORSELLINO E FALCONE, 17 BIS, 080-5022999 080-5022992 / SN ELETTRODOMESTICI

DI SIMONE NICOLA, VIA TASSO, 69, 080-3113618 080-3114199 / TECNODIGIT SRL, Via Sabotino, 89/91, 080-5567413 /

TAURISANO SERVICE SRL, VIA NUMA POMPILIO, 49/55, 0831-564069 0831-522021 / ASTROTEC Soc. Coop., VIA DEL

FEUDO D'ASCOLI, 37, 0881-720921 0881-561894 / DBF ELETTRONICA DI DI BIASE FARINA EUTERIO, VIA CONSAGRO

33-35, 0881-331126 / ARNESANO FAUSTINO, VIA M.MOSCARDINO, 10, 0832-318277 / Microkey srl, Via Giammatteo,

22, 0832-399398 0832-399600 / MICROKEY SRL SUCCURSALE, Via de giuseppe, 73, 0836-424813 / MATERA ELETTRONICA

SNC DI BUONO E. & C., VIA E. MAIORANA, 86/88, 0835-389310 / SN ELETTRODOMESTICI DI SIMONE NICOLA,

VIA TASSO, 69, 080-3113618 080-3114199 / SANTORO ATTILIO, VIA MARCHE 24, 099-335884

SARDEGNA: AS.TEC ELETTRONICA SNC, VIA RIVA VILLASANTA, 227, 070-524153 070-504109 / FLORIS SERGIO, VIA

MAZZINI, 56, 0781-45436 0781-469198 / AUDIOEFFE DI FRANCESCHELLI FABRIZIO, VIA MANNIRONI, 16, 0784-235041 /

TECNOSERVICE DI LUIGI MELONI, VIA NAZARIO SAURO, 116, 0784-810081 / LA VIDEO ELETTRONICA SNC DI FAEDDA,

VIA SARDEGNA, 91, 0783-300026 0783-777599 / BRACCU GAVINO, VIA DE SIMONE, 9, 0789-50114 / VIDEOELETTRONICA

SNC DI PEDOL E SABA, VIA TORINO, 18, 079- 276616 079-273239

SICILIA: VIDEO SERVICE SNC DI DE FRANCISCI E NOLENTINI, Via P. Nenni, 1, 0922-595881 / GUASTELLA GIUSEPPE,

VIA OLANDA, 11, 0933-933976 / TELEDIGIT di BELLANCA CARMELO & C. SAS, VIA DON MINZONI 209-211, 0934-599163 /

A.V.S. Elettronica snc, VIA SASSARI, 2/C, 095-446696 095-434337 / MT SERVICE, Via Novara, 47, 095-445561 095-448628 /

S.A.T.E.L. SERVICE SNC, CORSO SICILIA, 55 A-C, 0935-75085 / CUPPARI SERVICE SRL, VIA S. AGOSTINO ANG. VIA

CAPERRINA, 6, 090-672064 090-672065 / CUPPARI SERVICE SRL FILIALE, VIA LIBERTA', 95, 0941-911785 0941-912552 /

ELDOM ELETTRONICA SRL, VIA C. BATTISTI 351, 090-2932105 / ALAMIA SERVICE PICCOLA COOPERATIVA, C.SO PISANI,

310/312, 091-6570502 091-6575761 / PG SERVICE di GIUSINO FRANCESCO, VIA SERRADIFALCO 12/12A/12B, 091-

6828368 091-6820540 / A. V. SERVICE di ADAMO GIOVANNI, VIA G. FERRARIS, 18, 0932-624553 0932-627191 /

ELETTROSERVICE DI COLOMBO PIERO & C. SNC, VIA VARIANTE SS 115 KM 338,400 N. 28, 0932-456169 / DI@

ELECTRONICS di DARIO IGNACCOLO, VIA CARLENTINI, 40/A, 0931-758602 /

TRISCARI BARBERI GIUSEPPE, Via

Pindemonte, 97, 333 5848485 1782276341 / ARTE TV sas, VIA G.CENTORBI, 17, 0923- 908160 0923-670035 / S.T.E.T. di

Spada Alfonso, VIA CONTE A. PEPOLI, 84, 0923-873939

TOSCANA: TELESERVICE SRL, VIA FRATELLI LUMERE, 86/C, 0575-300986 0575-903825 / BARDAZZI PAOLO, via E. Forlanini

8DR, 055-4376776 055-431956 / CATE SNC DI BALDI M. E BUONAMICI G. SEDE, Via Segantini, 2, 0571-80652 0571-

944115 / HD ELECTRONICS SRL, VIA Dante Alighieri, 37/A - 37/B, 0587-422291 0587-422297 / S.A.T.E.L. Di MANNA

MAURIZIO & c. snc, via delle Cento Stelle 1, 055-613307 055-81131142 / M2 ELETTRONICA DI MORELLI MASSIMO, VIA

DANIMARCA, 3, 0564-454571 / CATE SNC DI BALDI M. E BUONAMICI G. FIL. CECINA, C.so Matteotti, 320/a-b, 0586-

635071 / LAB.RIPARAZ. FALCHI M., VIA A. GARIBALDI, 35/37, 0565-49400 / TELESERVICE DI D'AMICIS E. & V. SNC, VIA

P. PISANA, 71, 0586-400564 0586-409724 / DBS Elettronica snc di Aldovardi S. & c., Via Simon Musico, 2/c, 0585-489893

178-2284599 / MGM SERVICE SNC DI MARTINELLI, Via Paolinelli, 26 - Marlia, 0583-30382 / DBS Elettronica snc di

Aldovardi S. & c., Via Simon Musico, 2/c, 0585-489893 178-2284599 / HD ELECTRONICS SRL, VIA DANTE ALIGHIERI 37/A,

37/B, 0587-422291 0587-422297 / BARDAZZI PAOLO, VIA FORLANINO 8 DR, 055-4376776 055-431956 / CATE SNC DI

BALDI M. E BUONAMICI G. FIL. PRATO, Via Fiorentina, 76/a-b, 0574-632652 0574-4632690 / PARIELS SRL, Via B. Tolomei,

8, 0577-51159 0577-589454 / VIDEO SERVICE DI GENUARDI, VIA BORGACCIO, 72, 0577-983181 0577-996382

ALCORCÓN; UGENASA, La Canaleja, 4 Tel.: 91 611 52 51

MURCIA: MURCIA; ELECTROSERVICIOS SEBA, Isaac Albeniz, 4 bjos. Tel.: 968 29 85 93 / MURCIA; ELECT. SERV. PLAZA,

Sierra de Peñarrubia, 7 Tel.: 968 27 40 14 / MURCIA; ANGEL LOPEZ ALCARAZ, Sierra del Espartal, 6 (Edif. Ana) Tel.: 968 29

39 10 / CARTAGENA; R.E.G, C.B., Ramon y Cajal, 27 Tel.: 968 51 00 06 / LORCA; JOSE LUIS HARO CALVO, La Seda, 8

Edif. Las Terrazas Tel.: 968 47 18 79

• ADRESSES D’ENTRETIEN • ONDERHOUDSADRESSEN • CENTRI DI ASSISTENZA • DIRECCIONES DE SERVICIO •

NAVARRA: PAMPLONA; ALEXSU TECNOTRADE, S.L., C/ Ciudad de Sueca, 10 (bajo) Tel.: 948 14 47 00

PAIS VASCO: BILBAO; DANIEL NEGREDO, Padre Pernet, 8 Tel.: 94 411 22 82 / PORTUGALETE; ONOFRE COLLANTES,

Ortuño Alango, 7 Tel.: 94 483 21 22 / ERANDIO; TELNOR, Plaza Juanene, 5 Tel.: 94 417 04 97

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ORIHUELA; ELECTROSERV. PLAZA, Monseñor Espinosa, 3 Tel.: 96 674 18 67 / SAX; E. ELECTROSAX, S.L., Rio Turia, 1 Bjos.

Tel.: 96 547 42 32 / ALTEA; MIQUEL REIG, Camí del Pontet, 6 Tel.: 965 84 08 34 / TORREVIEJA; MATEO BELDA, S.L,

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57 69 / GANDIA; TECNITOT REPARACIONES I MANTENIMENTS, S.L, C/ Primer de Maig, 51 Tel.: 96 286 04 69

SWITZERLAND - http://www.sharp.ch

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