SHARP

Introduction

This document provides operating instructions, safety guidelines, cooking tips, and recipes for the Sharp R-212 Microwave Oven.

Appliance Overview

The Sharp R-212 is a microwave oven designed for domestic use. It features multiple cooking functions and comes with a comprehensive cookbook.

Appliance Parts Diagram

The microwave oven consists of the following parts:

• 1. Control Panel: For setting cooking functions and time.
• 2. Oven Lamp: Illuminates the interior during operation.
• 3. Door Handle: For opening the oven door.
• 4. Waveguide Cover: Protects the waveguide.
• 5. Turntable Drive Shaft: Rotates the turntable.
• 6. Oven Cavity: The main compartment for food.
• 7. Door Seals and Contact Surfaces: Ensure a secure door closure.
• 8. Ventilation Openings: Allow for air circulation.
• 9. Exterior: The outer casing of the appliance.
• 10. Power Supply Cord: Connects the oven to the electrical outlet.

Important Safety Instructions

To Avoid Fire Hazard:

• Always supervise the oven during operation.
• Do not use excessively high power settings or cook for too long, as this can lead to food igniting.
• If food begins to smoke, DO NOT open the door. Turn off the oven, unplug it, and wait for the smoke to dissipate. Opening the door may cause flames to flare up.
• Only use microwave-safe cookware and utensils. Refer to the cookbook for guidance.
• Exercise caution when using disposable plastic containers, paper containers, or other potentially flammable items.
• Clean the waveguide cover, oven cavity, and turntable regularly. Grease buildup can cause smoke or fire.
• Do not place flammable materials near the oven or its ventilation openings.
• Do not block ventilation openings.
• Remove any metallic elements from food packaging, as they can cause arcing and fire.
• Do not use the oven for frying, as oil temperature cannot be controlled and may ignite.
• When making popcorn, use only microwave-safe popcorn utensils.
• Do not store food or products inside the oven.

To Avoid Injury:

• WARNING: Do not use the oven if it is damaged or not functioning properly. Check the door, hinges, safety latches, seals, and interior for any damage or misalignment.
• Do not attempt to repair or replace any part of the oven yourself. Refer servicing to qualified personnel. Tampering with safety devices can cause injury.
• Do not operate the oven with the door open or with the door safety latches modified.
• Ensure no objects are placed between the door seal and the contact surface.
• Keep the door seal and surrounding areas clean from grease and dirt.
• If you have a pacemaker, consult your doctor or the pacemaker manufacturer for precautions.

To Avoid Electric Shock:

• Never remove the outer casing.
• Do not insert objects or liquids into door lock openings or ventilation slots. If liquid enters the oven, immediately disconnect power and contact a SHARP service technician.

To Avoid Explosion or Sudden Boiling:

• WARNING: Liquids or other foods must not be heated in sealed containers as they risk exploding.
• Never use sealed containers. Remove lids and seals before use. Sealed containers can explode due to pressure buildup.
• When heating liquids, use wide-mouthed containers to allow steam to escape.
• Do not heat liquids in narrow-necked containers (e.g., baby bottles) as contents may suddenly overflow and cause burns.
• To prevent sudden boiling:
• 1. Stir liquids before heating or reheating.
• 2. Place a glass rod or similar object in the container.
• 3. Allow liquids to stand in the oven for a short time after heating to prevent delayed boiling.
• Do not cook eggs in their shells or reheat whole hard-boiled eggs, as they may explode. Pierce the yolk and white of eggs before cooking or reheating. Remove the shell from hard-boiled eggs and slice them before reheating.
• Pierce the skin of foods like potatoes and sausages before cooking to prevent them from exploding.

To Avoid Burns:

• Use pot holders or oven mitts when removing food.
• Open containers, popcorn bags, etc., carefully to avoid steam burns.
• Check food temperature before serving, especially for babies, children, or the elderly. Container temperature may be misleading.
• Keep children away from the oven door to prevent burns.
• Cut stuffed foods after heating to allow steam to escape.

To Prevent Misuse by Children:

• WARNING: Children should only use the oven under adult supervision and after receiving appropriate safety instructions.
• Do not let children lean on the door or play with the oven.
• Teach children safety precautions, such as using pot holders and handling hot packaging carefully.

Other Warnings:

• Do not modify the oven.
• Do not move the oven while it is operating.
• This oven is designed for food preparation only and not for commercial or scientific use.
• Never operate the oven empty, as this can damage it.
• When using a browning dish or self-heating dish, place a heat protector (e.g., porcelain plate) underneath to prevent damage to the turntable and its support. Do not exceed the preheating time specified in the cookbook.

Installation

Follow these steps for proper installation:

1. Remove all packaging materials from inside the oven. Remove the polyethylene film between the door and the interior, and any exterior stickers. Do not remove the protective film inside the door.
2. Carefully check the oven for any signs of damage.
3. Place the oven on a horizontal, flat, and sturdy surface capable of supporting its weight and the heaviest food items.
4. Ensure a minimum clearance of 15 cm (approx. 6 inches) is provided above the oven.
5. Plug the power cord into a standard grounded wall outlet.
6. Ensure the TIMER is set to the 'O' position.

Notes:

• If you are unsure about connecting the oven, consult a qualified technician.
• The manufacturer and distributor are not responsible for damage or injury resulting from failure to observe connection instructions.
• Water droplets may form on the cavity walls or seals; this is normal and not a sign of malfunction or microwave leakage.

Power Levels

The Sharp R-212 offers 5 power levels for various cooking needs:

• 800 W: For quick cooking or reheating, e.g., prepared dishes, hot drinks, vegetables.
• 560 W: For longer cooking of compact foods (e.g., roasts) or delicate dishes (e.g., cheese sauce). Lower power prevents overflow and ensures even cooking without overcooking edges.
• 400 W: For compact foods requiring longer cooking times (e.g., beef dishes). Lowering power and slightly increasing time results in more tender meat.
• 240 W: For gentle defrosting, ensuring uniform thawing. Ideal for cooking rice, pasta, and dumplings.
• 80 W: The lowest power setting for gentle defrosting of delicate items like cream tarts.

Note: W = WATT

To set the power level, press the MICROWAVE POWER button until the WATT indicator displays the desired value. The WATT indicator is illuminated when the door is open and for one minute after each operation (door closing, power selection, or cooking end). The oven remembers the last programmed power level. If the oven is unplugged or turned off, the memory is erased.

Cooking by Microwave

Follow these basic steps for microwave cooking:

1. Open the oven door and place food on the turntable.
2. To interrupt cooking, turn the TIMER knob to '0' or open the door. You can open the door at any time to check or stir food. To resume, close the door.
3. To adjust power or cooking time during operation, press the POWER button or turn the TIMER knob.

Important: Always turn the TIMER knob to 'O' (off) when the oven is not in use. Otherwise, the oven may start simply by closing the door.

Cooking Process:

1. Press the MICROWAVE POWER button until the WATT indicator shows the desired value.
2. Set the TIMER knob to the desired cooking time. The oven will start, and the display will count down.
3. When cooking is complete, the TIMER knob returns to 'O', an audible signal sounds, and the oven automatically stops. The oven light turns off.

Remarks:

• The TIMER can be set while the WATT indicator is lit. The indicator is lit when the door is open and for one minute after each operation.
• The oven has a safety device to prevent accidental use. If the TIMER is set to 'O' for more than one minute, open the door or press the POWER button before resetting the TIMER.
• The oven can be programmed for a maximum of 30 minutes. Cooking/defrosting times range from 15 seconds to 5 minutes, depending on the total duration.

Maintenance and Cleaning

PRECAUTION: DO NOT USE ANY CLEANING PRODUCTS, ABRASIVES, OR SCOURING PADS TO CLEAN THE INTERIOR OR EXTERIOR OF THE OVEN.

Exterior Cleaning:

Clean the exterior with mild soap and water. Rinse to remove soap residue and dry with a soft cloth.

Control Panel Cleaning:

Open the door before cleaning to disable the timer. Avoid getting the control panel excessively wet. Ensure the TIMER knob remains on '0' during cleaning to prevent accidental startup.

Interior Cleaning:

For easy cleaning, wipe up spills and deposits with a damp, soft cloth or sponge after each use, while the oven is still warm. For stubborn stains, use soapy water and rinse several times with a damp cloth until all residue is removed. Ensure soapy water or water does not enter small holes in the walls, as this can cause damage. Do not use a spray cleaner inside the oven.

Turntable and Turntable Support Cleaning:

Remove the turntable and its support. Wash them with soapy water, then dry with a soft cloth. Place them on a dish rack to dry before reassembling.

Door Cleaning:

To remove impurities, frequently clean the door on both sides, the door seal, and the seal contact surfaces with a damp cloth.

Troubleshooting (Before Calling a Technician)

Perform these checks before contacting a service technician:

1. Power Supply:
2. Check if the oven is properly connected to a wall outlet.
3. Check the fuse and circuit breaker.
4. Oven Operation:
5. Place a cup containing about 150 ml of water inside the oven and close the door.
6. Set the MICROWAVE POWER to 800 W and the TIMER to one minute.
7. Is the oven light on? (Yes/No)
8. Does the turntable rotate? (Yes/No)
9. Is the ventilation normal? (Feel for airflow from the openings.) (Yes/No)
10. Does the audible signal sound after one minute? (Yes/No)
11. Is the water in the cup warm? (Yes/No)

Remark: The turntable may rotate in either direction. If the answer to any of the above questions is 'NO', the oven may have a malfunction. Call a SHARP authorized service technician and report your findings.

Cooking Tips and Techniques

What are Microwaves?

Microwaves are generated by the magnetron and cause water molecules in food to vibrate. This friction generates heat, which defrosts, reheats, or cooks food.

Choosing Cookware:

• Glass and Glass-Ceramic: Heat-resistant glass is suitable. Avoid glass with lead crystal or metallic decoration.
• Ceramic: Generally suitable if glazed. Unglazed ceramic can absorb moisture and crack.
• Porcelain: Suitable if it is not gold or silver trimmed and contains no metal.
• Plastic and Cardboard: Heat-resistant plastic and cardboard suitable for microwave cooking can be used for defrosting, reheating, and cooking. Follow manufacturer's instructions.
• Microwave-Safe Plastic Film: Ideal for covering or wrapping food. Follow manufacturer's instructions.
• Roasting Bags: Can be used in the microwave. Seal with string, not metal clips. Pierce in several places with a fork.
• Browning Dish: A special dish with a metallic alloy bottom for browning food. Use a heat insulator (e.g., porcelain plate) between the turntable and the browning dish. Follow preheating times carefully.
• Metal: Generally not recommended as microwaves cannot penetrate it. Exceptions include narrow strips of aluminum foil to cover parts of food to prevent over-defrosting or over-cooking (e.g., chicken wings). Small metal skewers or aluminum trays are acceptable if appropriately sized. Ensure at least 2 cm clearance between metal items and oven walls to prevent sparking.
• NEVER USE COOKWARE COVERED WITH METAL or containing metal parts.
• Cookware Suitability Test: If unsure, place the utensil in the oven with a cup of water. Heat at full power for 1-2 minutes. If the utensil remains cold or slightly warm, it is suitable. Do not perform this test with plastic items that could melt.

General Tips:

• Cooking Times: Microwave cooking times are generally shorter than conventional methods. It is better to set shorter times and add more if needed.
• Food Temperature: Cooking times depend on the starting temperature of the food (ambient, refrigerated, or frozen). Frozen foods require longer cooking times.
• Approximate Durations: Times indicated are approximate and can vary based on food temperature, weight, moisture, fat content, and desired doneness.
• Salt, Spices, and Herbs: Microwave-cooked foods retain their flavor better. Salt sparingly, preferably after cooking. Use spices and herbs as usual.
• Water Addition: Foods with high water content can cook in their own juice or with minimal water, preserving minerals and vitamins.
• Foods with Skins: Pierce the skin of foods like sausages, chicken, potatoes, tomatoes, and eggs before cooking to allow steam to escape and prevent bursting.
• Fatty Foods: Fatty meats cook faster. Cover fatty parts with foil or place them fat-side down.
• Quantities: Small portions cook faster than large ones. Double quantity = roughly double time. Half quantity = roughly half time.
• Containers: Shallow containers with wide openings are preferred. Use deep containers only for foods prone to overflowing (e.g., pasta, rice). Round and oval containers cook more evenly than rectangular ones.
• Covering: Covering food retains moisture and reduces cooking time. Use a lid, microwave-safe plastic wrap, or a special cover. Do not cover foods that need to develop a crust (e.g., roasts, chickens). Follow conventional cooking methods for covering.
• Irregular Shapes: Place thicker or more compact parts outwards. Place vegetables like broccoli with stems outwards. Thicker parts require longer cooking.
• Stirring: Stirring food is necessary for even heating, as microwaves primarily heat the exterior.
• Resting Time: Allow food to rest after cooking for temperature to equalize and distribute evenly.
• Defrosting: The microwave is ideal for defrosting. Times are shorter than conventional methods. Remove food from packaging and place on a plate. Cover thin parts with foil during defrosting to prevent overcooking. Use lower power settings for uniform defrosting.
• Turning/Stirring: Most foods need to be turned or stirred once during cooking. Separate pieces that stick together.
• Small Quantities: Defrost more uniformly and rapidly.
• Delicate Foods: Defrost lightly (e.g., custard, cheese, bread) and finish at room temperature.
• Resting Time: Crucial for defrosting as it continues during this period.
• Fresh Vegetables: Cook faster. Pierce skins if necessary.
• Meats, Fish, Poultry: Choose uniform sizes. Wash and dry. Cook evenly by turning halfway through. Allow roasts to rest covered with foil for 10 minutes.

Cooking Tables

Table: Reheating Drinks and Dishes

*At refrigerator temperature.

Table: Cooking Meats, Fish, and Poultry

*After cooking.

Table: Defrosting Foods

Table: Defrosting and Cooking Foods

Table: Cooking Fresh Vegetables

Abbreviations Used: CC = Level Teaspoon, CS = Tablespoon, g = gram, kg = kilogram, L = litre, MG = Fat, ml = millilitre, min = Minute, cm = centimetre.

Recipes

Adaptation of conventional recipes for microwave cooking:

• Reduce cooking times by one-third to one-half.
• Foods with high moisture content (meat, fish, poultry, vegetables, fruits, soups) cook easily. Lightly moisten foods with low moisture content.
• For raw foods cooked by stewing, reduce liquid addition by two-thirds. Add liquid during cooking if necessary.
• Fat can be considerably reduced. A small amount of butter, margarine, or oil is sufficient for flavor. The microwave is ideal for low-fat cooking.

Recipe Preparation:

• Recipes are generally for four people unless otherwise stated.
• Each recipe includes recommended cookware and total cooking time.
• Quantities are for cleaned, ready-to-cook ingredients unless otherwise stated.
• Eggs used in recipes weigh approximately 55 g (size M).

Mushroom Soup (Paris)

Cooking Time: Approx. 9-13 minutes

Cookware: 1 lidded terrine (2 litres)

Ingredients: 200g mushrooms, 1 onion, 300ml meat broth, 300ml cream, 2.5 CS flour, 2.5 CS butter/margarine, salt, pepper, 1 egg yolk, 150g fresh cream.

Instructions:

1. Place mushrooms and meat broth in terrine, cover, and cook (approx. 6-8 min, 800 W).
2. Puree ingredients in a mixer.
3. Knead flour and butter, mix into soup. Season, cover, and cook (approx. 3-5 min, 800 W). Stir at the end.

Camembert Toast

Cooking Time: Approx. 1-2 minutes

Cookware: Flat plate

Ingredients: 4 slices bread, 2 CS butter/margarine, 150g camembert, 4 CC redcurrant jam, Cayenne pepper.

Instructions:

1. Grill and butter bread slices. Top with camembert slices and jam. Sprinkle with Cayenne pepper.
2. Place toasts on a flat plate and heat in the oven (approx. 1-2 min, 800 W).

Tip: Vary toppings with fresh mushrooms, grated cheese, or cooked ham.

Spiced Turkey Stir-fry

Cooking Time: Approx. 22-27 minutes

Cookware: 1 lidded terrine (2 litres)

Ingredients: 1 cup cooked long-grain rice, 1 sachet saffron, 250ml meat broth, 1 onion, 1 red pepper, 1 small leek, 300g turkey breast, pepper, paprika, 2 CS butter/margarine.

Instructions:

1. Mix rice and saffron in a greased dish. Add meat broth, cover, and cook.
2. Mix onion, pepper, leek, and turkey. Layer over rice. Add butter. Cook (4-6 min, 800 W), then cook again (17-19 min, 240 W).
3. Let rest for 5 minutes after cooking.

Tip: Replace turkey with chicken.

Veal Zurich Style

Cooking Time: Approx. 12-16 minutes

Cookware: 1 lidded terrine (2 litres)

Ingredients: 600g veal fillet, 1 CS butter/margarine, 1 onion, 100ml white wine, sauce binder, 300ml cream, salt, pepper, 1 CS chopped parsley.

Instructions:

1. Cut veal into strips.
2. Butter terrine. Add onion and veal, cover, and cook (7-10 min, 800 W). Stir once.
3. Add white wine, sauce binder, and cream. Stir, cover, and continue cooking (5-6 min, 800 W). Stir once.
4. Taste, stir again, and let rest for 5 minutes. Garnish with parsley.

Cod Provençal Style

Cooking Time: 28 minutes

Cookware: Gratin dish

Ingredients: 15-20g butter, 75g mushrooms, 1 clove garlic, 40-50g spring onion, 600g tomatoes (drained), 1 CC lemon juice, 0.5 CS ketchup, 0.5 CC dried basil, pepper, salt, 600g cod fillets.

Instructions:

1. Cook butter, mushrooms, onion, and garlic together in a gratin dish (3 min, 800 W).
2. Mix tomatoes, lemon juice, ketchup, basil, pepper, and salt.
3. Place cod fillets on the vegetables, cover with sauce and some vegetables. Cook (25 min, 560 W).

Kohlrabi in Dill Sauce

Cooking Time: Approx. 10-13 minutes

Cookware: 2 lidded terrines (1 litre)

Ingredients: 400g kohlrabi slices, 4-5 CS water, 2 CS butter/margarine, 150g fresh cream, salt, pepper, nutmeg, paprika, lemon juice, chopped dill.

Instructions:

1. Place kohlrabi and water in terrine, cover, and cook (9-12 min, 800 W). Stir occasionally. Drain cooking water.
2. Add butter and cream to terrine, reheat uncovered (do not boil) (1.5 min, 800 W).
3. Season sauce with spices and lemon juice. Stir in dill and pour over kohlrabi.

Tip: Replace kohlrabi with salsify.

Lasagne al Forno

Cooking Time: Approx. 22-27 minutes

Cookware: 1 lidded terrine (2 litres), 1 square gratin dish (approx. 20x20x6 cm)

Ingredients: 300g canned tomatoes, 50g cured ham, 1 onion, 1 clove garlic, 250g minced beef, 2 CS tomato paste, seasoning, 150ml cream, 100ml milk, 50g grated parmesan, 1 CC mixed herbs, 1 CC olive oil, salt, pepper, nutmeg, 125g green lasagne sheets, 1 CS butter/margarine.

Instructions:

1. Slice tomatoes, mix with ham, onion, garlic, minced beef, and tomato paste. Season, cover, and stew (7-9 min, 800 W).
2. Mix cream, milk, parmesan, herbs, and oil. Season.
3. Grease gratin dish. Layer one-third of lasagne sheets, half the meat mixture, and some sauce. Add second third of pasta, meat mixture, sauce, then remaining pasta. Top with sauce and parmesan. Dot with butter, cover, and cook (15-18 min, 560 W). Let rest for 5-10 minutes after cooking.

Special Ratatouille

Cooking Time: Approx. 19-21 minutes

Cookware: 1 lidded terrine (2 litres)

Ingredients: 5 CS olive oil, 1 clove garlic, 1 onion, 1 small aubergine, 1 courgette, 1 fennel bulb, 1 pepper, bouquet garni, 1 can artichoke hearts, salt, pepper.

Instructions:

1. Heat olive oil and garlic in terrine. Add vegetables (except artichoke hearts), pepper, bouquet garni, cover, and cook (19-21 min, 800 W). Stir occasionally.
2. Five minutes before the end, add artichoke hearts and reheat.
3. Season with salt and pepper. Remove bouquet garni before serving. Let ratatouille rest for 2 minutes.

Serving Suggestion: Serve hot with meat dishes, or cold as an appetizer. A bouquet garni typically includes parsley root, soup vegetables, lovage, thyme, and bay leaves.

Stuffed Potatoes (Spain)

Cooking Time: Approx. 12-16 minutes

Cookware: 1 lidded terrine (2 litre), porcelain plate

Ingredients: 4 medium potatoes, 100ml water, 60g ham, 1/2 onion, 2 CS grated parmesan, 75-100ml milk, 2 CS grated emmental.

Instructions:

1. Place potatoes in terrine, add water, cover, and cook (8-10 min, 800 W). Let cool.
2. Cut potatoes in half lengthwise and scoop out flesh. Dice ham finely. Mix potato flesh, ham, onion, milk, and parmesan. Season.
3. Fill potato halves with mixture, sprinkle with emmental, place on plate, and cook (4-6 min, 800 W). Let rest for 2 minutes after cooking.

Red Fruit Jelly with Vanilla Sauce (Denmark)

Cooking Time: Approx. 10-13 minutes

Cookware: 2 lidded terrines (2 litres)

Ingredients: 150g redcurrants, 150g strawberries, 150g raspberries, 250ml white wine, 100g sugar, 50ml lemon juice, 8 gelatin leaves, 300ml milk, pulp of 1/2 vanilla pod, 30g sugar, 15g cornstarch.

Instructions:

1. Wash and dry fruits, reserving some for garnish. Puree remaining fruits with white wine. Pour into terrine, cover, and heat (7-9 min, 800 W).
2. Add sugar and lemon juice. Soak gelatin leaves in water for 10 mins, squeeze out water, and dissolve in warm fruit puree. Chill until firm.
3. Pour milk into terrine. Scrape vanilla pod pulp into milk. Mix with sugar and cornstarch, cover, and cook (3-4 min, 800 W). Stir occasionally.
4. Unmold jelly onto a plate and garnish with whole fruits. Serve with vanilla sauce.

Tip: You can also use frozen fruits.