User manual SHARP R-4P58

[. . . ] It is a condition of this guarantee that the Company shall not be responsible for any transportation, labour, material or any other costs not specified in the clauses contained herein. Installation, operation, maintenance and servicing of the product must be carried out in accordance with the Company instructions as contained in this booklet or in the product packaging, and any failure to do so will render the guarantee null and void. The Company shall not be responsible for damage to the product resulting from: incorrect voltages or faults in the electrical power supply system; general misuse or abuse of the product; failure to use the product for the purpose for which it was designed; fire, flood, war, civil disturbances, strikes, lookouts, acts of God, acts of Government or quasi-Government, or any other cause beyond the reasonable control of the Comapny. The Company shall not accept any responsibility or liability for any loss suffered by or damage of any kind caused to the original purchaser or any other person by or due to failure of operation or malfunction of the product or for consequential damage of whatsoever nature, whether such loss, damage or consequential damage was suffered by the original purchaser or any other person. [. . . ] Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss the lamb in flour mixture, coating thoroughly. Add onions and carrots, stir in chicken stock and mix well. Cover and cook for 20-22 minutes on MEDIUM, stirring during cooking. Add sour cream, stand covered for 3 minutes. 1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a 3-litre casserole dish. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking. Cook for a further 4-5 minutes on MEDIUM. Serve with boiled rice. CURRIED SAUSAGES 1 kg sausages 2 tablespoons butter 2 onions, chopped 1 small Granny Smith apple, peeled and finely chopped 3 teaspoons curry powder 1 /4 cup sultanas 1 beef stock cube 11/2 cups water 1 /4 cup plain flour Serves 4-6 CORNED MEAT 2 tablespoons brown sugar 2 tablespoons malt vinegar 4 cups hot water 1. 5 kg corned meat Serves 6-8 1. Cook for 14-16 minutes on MEDIUM, turning halfway through cooking. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes on MEDIUM HIGH, stirring every 2 minutes. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil. Cook a further 6-8 minutes on MEDIUM HIGH. Serve over hot spaghetti. 15 BEEF MADEIRA 750 g blade or round steak, cubed 1 /4 cup plain flour 1 large onion, sliced 2 carrots, thinly sliced 1 clove garlic, crushed 1 1 Serves 4-6 /2 cup beef stock /2 cup madeira or sherry 1 /2 teaspoon paprika 350 g French beans, washed and sliced 1 green capsicum, sliced MINTED PICNIC LOAF 2 cups stale breadcrumbs 1 /2 cup milk 1 large potato, grated 500 g sausage mince Serves 6-8 500 g minced beef 1 /2 cup tomato sauce 2 tablespoons chopped fresh mint TOPPING 1 cup grated fresh parmesan cheese 1 cup stale breadcrumbs 1 tablespoon chopped fresh mint 1. Combine breadcrumbs and milk in medium bowl; stand for 5 minutes. Add potato, mince, tomato sauce and mint to breadcumb mixture; mix well. Press mixture into an 11 x 25 cm loaf dish lined with paper towels. Drain excess liquid from loaf dish. 1. In a 3-litre casserole dish, combine meat and flour; mix well. In a jug, combine garlic, beef stock, madeira or sherry, and paprika; stir well. [. . . ] 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. [. . . ]