User manual SHARP R-340H/341H

[. . . ] OPERATION MANUAL AND COOKBOOK MICROWAVE OVEN MODELS R-340H R-341H M GUARANTEE SHARP ELECTRONICS DIVISION OF SEARTEC GROUP TRADING (PTY) LTD ("the Company") guarantees to the original purchaser that the product sold with this certificate is free of defects in material or workmanship under normal use and service for a period of 2 (two) years from the date of purchase thereof, subject to the following conditions: 1. The guarantee shall apply to the product, provided the product is still owned by the original purchaser and provided further that it was purchased in and is retained for use in the Republic of South Africa, Swaziland, Lesotho, Botswana, South West Africa (Namibia) and all territories formerly falling within the boundaries of the Republic of South Africa (as constituted on 31 May 1961). At any time within 2 (two) years from the date of invoice issued to the original purchaser, the Company shall, at its election, repair or replace, entirely free of charge as its own branch or authorised service dealer, any part in the product found to be defective by such Company branch or authorised service dealer. If the original purchaser resides in an area situated beyond a 50 kilometer radius from the nearest Company branch or authorised service dealer, all travelling expenses incurred by the Company in connection with repair or replacement of the product shall be for the original purchaser's account. [. . . ] Stir in flour; cook for further 40-50 seconds on HIGH. Cook for 4-6 minutes on HIGH, stirring every minute. Stir in tasty cheese. TO ASSEMBLE 1. Stand lasagne sheets in hot water for 5 minutes. Spoon meat sauce to just cover base of dish. Cover with a single layer of Lasagne sheets. Spoon over sheets one-third of meat sauce. Repeat the process 3 times, ending with the cheese sauce. Cook for 8 minutes on MEDIUM HIGH with the lid on. Remove lid and continue cooking for a further 10 minutes on MEDIUM HIGH. Allow to stand 8 minutes before serving. Serve with a fresh garden salad and bread. 10 GOLDEN CURRY SAUSAGES 1 kg sausages 1 onion, finely sliced 2 tablespoons butter 3 teaspoons curry powder 11/2 cups water 2 1 2 1 2 Serves 4-6 VEAL AND EGGPLANT 750 g veal, diced 1 Iarge eggplant, cubed 1 tablespoon flour 2 teaspoons fresh sage black pepper to taste 1 teaspoon chicken stock powder 4 rashers bacon, chopped Serves 4-6 tablespoons plain flour carrot, grated tablespoons Worcestershire sauce tablespoon brown sugar tablespoons brown vinegar 3 shallots, sliced 1 yellow capsicum, sliced 420 g can peeled tomatoes 2 tablespoons continental parsley, chopped 2 tablespoons tomato paste 1. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through cooking. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water together in a jug. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes on HIGH, or until onions become transparent. Mix well and cook for an extra 6-7 minutes on MEDIUM. Serve hot with Basmati rice and pappadums. 1. Place flour, sage, stock powder, pepper and veal into a freezer bag, toss well to coat the veal. Transfer the meat and any flour remaining in the bag to a 3-litre casserole dish. Add the bacon, shallots, tomatoes, capsicum, tomato paste and eggplant (aubergine). Cover and cook for 25-32 minutes on MEDIUM, stirring 2-3 times during cooking. Sprinkle with parsley and serve with rice and Kalamata olives. SHEPHERD'S PIE 4 large potatoes (approx. 1 kg) butter milk 2 tablespoons fresh chives, chopped salt and pepper 1 kg minced beef 1 onion, chopped Serves 6-8 2 tablespoons gravy powder 250 g frozen mixed vegetables 1 tablespoon Worcestershire sauce 1 can chopped tomatoes 2 tablespoons parsley 60 g grated chedder cheese salt and pepper to taste 1. [. . . ] Provided the filling is cooked, twelve mushrooms placed on a layer of paper towel will take approximately 3 minutes to heat on HIGH. · To remove odours, place 1-litre water with slice of lemon or 1 teaspoon vanilla essence in the micro wave. · As microwave cooking time is so quick, food should be seasoned to taste with herbs and spices after cooking. · To peel a tomato, pierce the skin with a fork 3-4 times. [. . . ]