Sharp R-350J }

10

A42399,SCA/SCNZ R350J C/B

Standing

Time

(minutes)

No. Menu Procedure

Fresh Vegetables Hard

Carrots

Potato

Beans

0.1-1.0 kg + 3°C

Refrigerated

•Wash the vegetables.

•Cut potatoes into small pieces.

•Arrange the vegetables in a shallow dish.

•Cover with a glass lid or plastic wrap.

•After cooking, stir then stand covered.

NOTE: Use MORE setting for potato and pumpkin

1-5

Weight

Range

Initial

Temperature

(approx.)

INFORMATION COOK-MENU GUIDE

VEGETABLES MENU GUIDE

Broccoli

Cauliflower

Pumpkin

The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.

When you cook the following menus with INFORMATION COOK, press the VEGETABLES pad until the

desired menu appears in the display.

Fresh Soup 2-12 serves + 20°C

Room temperature

•See recipes on page A.

5

Fresh Vegetables Soft

Brussels Sprouts

Zucchini

Spinach

Cabbage

Squash

0.1-1.0 kg + 3°C

Refrigerated

•Wash the vegetables.

•Arrange the vegetables in a shallow dish.

•Cover with a glass lid or plastic wrap.

•After cooking, stir then stand covered.

1-5

Frozen Vegetables

Carrots

Beans

Brussels Sprouts

Broccoli

Cauliflower

Corn

Green Peas

Mixed Vegetables

0.1-1.0 kg – 18°C

Frozen

•Before cooking, separate vegetables eg. broccoli as much as

possible.

•Arrange the vegetables in a shallow dish in the following

way : hard vegetables around the outside, soft vegetables in the

centre, medium vegetables in-between.

•Cover with a glass lid or plastic wrap.

•After cooking, stir then stand covered.

1-5

hard vegetables

}

medium vegetables

soft vegetables

}

•Use washed new potatoes.

•Pierce twice with fork on each side.

•Place on outside of turntable.

•When oven stops and TURN POTATO, OVER is displayed, turn

potatoes over and continue cooking.

•After cooking, stand, covered with aluminium foil.

Jacket Potato

Potato (whole)

+ 20°C

Room temperature

3-10

2

4

3

1

1-8 pieces

( )

1 piece,

approx. 180-200g

SCA/SCNZ R350J C/B,P07-19 04.6.22, 8:51 AM10

Contents

Main A42399,SCA/SCNZ R350J O/M IMPORTANT DO NOT RETURN THIS PAGE TO SHARP WARRANTY Consumer Electronic Products Congratulations on Your Purchase! NEW ZEALAND www.sharpnz.co.nz AUSTRALIA CONTENTS A42399,SCA/SCNZ R350J O/M WARNING A42399,SCA/SCNZ R350J O/M SPECIAL NOTES AND WARNING DO DONT A42399,SCA/SCNZ R350J O/M INSTALLATION INSTRUCTIONS 9 OVEN DIAGRAM 62F 84 45 OPERATION OF TOUCH CONTROL PANEL Touch Control Panel Layout 10 Control Panel Display 1 2 3 4 6 8 9 11 12 BEFORE OPERATING Getting Started 3:00 12345678 ENTER TIME Clock Setting MANUAL OPERATIONS 100 MEDIUM 500 1000 Sequence Cooking Instant Cook Notes for Automatic Operations AUTOMATIC OPERATIONS Express Menus Express Defrost Express Cook 3 1 Express Meal Information Cook 10-40 KG RACK 10 KG POULTRY Healthy Menu 500 LEMON FISH 230 Reheat Menu Convenience Meals Auto Start 7 OTHER CONVENIENT FEATURES 6 Help Feature Child Lock CHILD OFF 100 MODE Demonstration Mode Help Less/More Setting Increasing or Decreasing Time During A Cooking Programme A42399,SCA/SCNZ R350J O/M Timer Alarm 3 CARE AND CLEANING SERVICE CALL CHECK SPECIFICATIONS Page A42399,SCA/SCNZ R350J O/M QUICK REFERENCE GUIDE A42399,SCA/SCNZ R350J C/B HELPFUL HINTS A42399,SCA/SCNZ R350J C/B COOKWARE AND UTENSIL GUIDE MICROWAVE SAFE ONLY Utensil Use Advice EXPRESS MENUS MENU GUIDE Spaghetti Marinara Pasta Bolognaise Pasta Napolitana PASTA DISH RISOTTO Springtime Lamb Casserole Beef Casserole Chicken Casserole CASSEROLE Page EXPRESS COOK MENU GUIDE EXPRESS DEFROST MENU GUIDE Fish Fillets Sausages / Minced Meat A42399,SCA/SCNZ R350J C/B } INFORMATION COOK-MENU GUIDE ( ) VEGETABLES MENU GUIDE } FRESH SOUP Pumpkin Soup Potato and Leek Soup VEGETABLES RECIPES RICE / PASTA MENU GUIDE EASY DEFROST MENU GUIDE A42399,SCA/SCNZ R350J C/B HEALTHY MENU MENU GUIDE LOW FAT MEALS RECIPES 2. Chinese Beef 1. Mediterranean Chicken LOW FAT MEALS RECIPES 4. Garlic and Chilli Baby Octopus Salad 5. Lemon Fish Fillets 3. Sesame Prawns VEGETARIAN MEALS RECIPES 2. Vegetables with Hokkien Noodles 1. Spinach and Ricotta Cannelloni A42399,SCA/SCNZ R350J C/B VEGETARIAN MEALS RECIPES 4. Herbed Jacket Potatoes 5. Vegetable Couscous 3. Spring Vegetable Rice Bake CONVENIENCE MEALS-MENU GUIDE FOR THE CONSUMERS IN AUSTRALIA REHEAT MENU-MENU GUIDE ( ) ( ) A40266,SCA/SCNZ R350H/R450H C/B GOLDEN CURRY SAUSAGES SHEPHERD'S PIE MEAT LASAGNE MEAT SAUCE INGREDIENTS MEAT SAUCE METHOD CHEESE SAUCE METHOD HONEY ROAST LAMB INDIAN CURRY LAMB ITALIAN SPAGHETTI SAUCE VEAL AND EGGPLANT CHILLI CON CARNE APPLE AND SAGE PORK FRUITY BEEF CORNED MEAT APRICOT LAMB SEASONING INGREDIENTS POULTRY TOPPING 1 HAWAIIAN TOPPING 2 MEDITERRANEAN TANDOORI CHICKEN HONEY CHICKEN LEGS CRUNCHY CAMEMBERT CHICKEN SEASONED CHICKEN PARCELS A42399,SCA/SCNZ R350J C/B SEAFOOD SEAFOOD LAKSA SMOKED SALMON TAGLIATELLE CHEESY SALMON CANNELLONI GARLIC PRAWNS GARLIC MUSSELS CHILLI PRAWNS WITH SNOW PEAS CRAB MORNAY GARLIC BUTTER HONEY CARROTS VEGETABLES POTATO, AVOCADO AND ONION SALAD HONEY GINGERED VEGETABLES STUFFED BAKED POTATOES PUMPKIN SALAD POTATOES PIZZAIOLA DESSERTS BREAD AND BUTTER PUDDING 30 DEFROSTING FROZEN FOODS DEFROSTING TIMES AND TECHNIQUES FOR SEAFOOD, BREAD AND PIES DEFROSTING TIMES AND TECHNIQUES FOR MEAT AND POULTRY CHARTS 31 MICROWAVE OVEN ROASTING CHART 32 FRESH VEGETABLE CHART 33 FROZEN VEGETABLE CHART RICE AND PASTA COOKING CHART GUIDE TO COOKING EGGS SCRAMBLED EGG GUIDE 34 REHEATING CONVENIENCE DEFROSTING CONVENIENCE FOOD CHART 35 DEFROSTING REHEATING TOASTING RECONSTITUTING DRIED FOODS 36 COMMONLY ASKED QUESTIONS AND ANSWERS POINTS TO REMEMBER 37 HINTS A42A42399,SCA/SCNZ R350J O/M RECIPES CONTENTS COOKING GUIDE INDEX