User manual SHARP R-239

[. . . ] GB This operation manual contains important information which you should read carefully before using your microwave oven. Important: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that it operates with the door open. 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 a microwave. [. . . ] 0, 5 kg 5g 150 g 15 g 150 g 35 g 50 g 1 40 g 1, 0 kg 10 g 300 g 30 g 300 g 75 g 100 g 2 75 g butter or margarine (to grease the dish) leaf spinach (defrosted, drained) onion (finely chopped) salt, pepper, nutmeg boiled potatoes (sliced) cooked ham (diced) créme fraîche eggs grated cheese paprika powder Mix together the drained leaf spinach with the onion and season with salt, pepper and nutmeg. Cover the gratin with the grated cheese, sprinkle with paprika powder and cook on EXPRESS COOK EC-7, "Gratin". 1, 0 kg 10 g 400 g 230 g 150 g 2 1 80 g 20 g butter or margarine (to grease the dish) potatoes (sliced) (fresh or boiled) courgette (finely sliced) créme fraîche eggs clove of garlic (crushed) salt, pepper feta cheese (diced) sunflower kernel paprika powder Mix the eggs with crème fraîche, season with salt, pepper and garlic and pour over the vegetables. Finally sprinkle the gratin with sunflower kernel and paprika powder and cook on EXPRESS COOK EC-7, "Gratin". 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. 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. Make sure that mild soap or water does not penetrate the small vents in the walls which may cause damage to the oven. Turntable and Roller stay Remove the turntable and roller stay from the oven. Wash the turntable and roller stay in mild soapy water. Both the turntable and the roller stay are dishwasher safe. 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. Power Supply Check the power plug is properly connected to a suitable wall outlet. YES NOTE: The turntable turns in either direction. [. . . ] Put an additional 1/3 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. Total cooking time 22-27 minutes Utensils: Bowl with lid (2 l capacity) shallow square soufflé mould with lid (approx 20 x 20 x 6 cm) Ingredients 300 g tinned tomatoes 50 g ham, finely cubed 1 onion (50 g), finely chopped 1 clove of garlic, crushed 250 g minced meat (beef) 2 tbsp mashed tomato (30 g) salt, pepper oregano, thyme, basil, nutmeg 150 ml cream (crème fraîche) 100 ml milk 50 g grated Parmesan cheese 1 tsp mixed chopped herbs 1 tsp olive oil 1 tsp vegetable oil to grease the mould 125 g lasagne verde 1 tbsp grated Parmesan cheese 1 tbsp butter or margarine Total cooking time 19-21 minutes Utensils: Bowl with lid (2 l capacity) Ingredients 5 tbsp olive oil (50 ml) 1 clove garlic, crushed 1 onion (50 g), sliced 1 small aubergine (250 g), cut into cubes 1 courgette (200 g), into cubes 1 pepper (200 g), cut into large cubes 1 Small fennel (75 g) cut into large cubes 1 bouquet garni 200 g tinned artichoke hearts, cut into quarters salt, pepper A bouquet garni consists of: one stalk of parsley, a bunch of herbs suitable for seasoning soup, one stalk of lovage, one stalk of thyme, several bay leaves. Add the prepared vegetables, except the artichoke hearts, and season with pepper. [. . . ]