User manual SHARP R-450D

[. . . ] MICROWAVE OVEN 2 R-450D 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. [. . . ] Mix in flour and stock, mix well, cover and cook for 4-5 minutes on HIGH, stirring once. Cover and cook for an extra 6-7 minutes on MEDIUM. Serve with boiled rice or noodles. 1. Place corned meat in a casserole dish just large enough to contain it. Add sugar, vinegar, orange juice and water. Cover with lid and cook for 64-66 minutes on MEDIUM, turning over halfway through cooking. Allow to stand covered with foil for 10 minutes before serving. Serve with white sauce. 14 VEAL À LA MEDALLION 1 kg veal, cubed 1 /2 cup plain flour salt and pepper 3 /4 cup water 1 cup finely chopped shallots 2 carrots, thinly sliced 1 Serves 4-6 HERBED LOIN OF LAMB 1 1 Serves 8 /2 teaspoon grated lemon rind 2 rashers bacon, chopped 250 g fresh mushrooms, sliced 300 mL carton sour cream 1 tablespoon chopped chives /2 cup white wine /4 cup oil 3 cloves garlic, crushed freshly ground black pepper 2 teaspoons rosemary spikes 1 kg loin of lamb 1. Mix all ingredients except lamb together to form a marinade. Place loin of lamb in large shallow dish and pour over marinade; leave overnight. Remove loin of lamb from marinade and roll loin tightly, securing with string. Cook for 20 minutes on MEDIUM (for medium) or 24 minutes on MEDIUM (for well done). Allow to stand 10 minutes covered with foil before carving. 1. Stir in salt, pepper, water, shallots, carrots, lemon rind and bacon. Cover and cook for 34-36 minutes on MEDIUM, stirring 2-3 times during cooking. Cover and cook a further 5-7 minutes on MEDIUM. Sprinkle with chives. VEAL AND PINEAPPLE 2 tablespoons flour 2 teaspoons mixed herbs 1 teaspoon chicken stock powder black pepper 750 g veal, diced 4 rashers bacon, chopped 3 shallots, chopped 440 g can pineapple pieces, drained 1 cup tomato sauce 2 tablespoons chopped parsley Serves 4-6 ITALIAN SPAGHETTI SAUCE 500 g topside mince 1 onion, chopped 1 clove garlic, crushed 410 g can whole tomatoes 1 /2 cup tomato paste 100 g mushrooms, sliced 1 tablespoon chopped parsley 1 teaspoon salt 1 /2 teaspoon dried oregano leaves 1 /2 teaspoon dried basil leaves Serves 4-6 1. Toss veal in combined flour, mixed herbs, chicken stock powder and black pepper in a freezer bag until evenly coated. Stir in bacon, shallots, pineapple pieces and tomato sauce. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during cooking. Sprinkle with parsley and serve with rice. 1. Mix mince, onion and garlic together in a large bowl. [. . . ] Place on a rack and cook for 45-60 seconds on HIGH. · Lightly prick the skin of chicken before cooking. · Peeling garlic is made easier by placing a clove in the microwave for 10 seconds on HIGH. · Pierce the skin of chicken livers with a fork before cooking to prevent popping of the internal fat. [. . . ]