Sharp R-239 User Manual

							TIPS AND ADVICE
ENGLISH
145/GB-16
TURNING/STIRRING
Almost all foods have to be turned or stirred from time
to time. As early as possible, separate parts which are
stuck together and rearrange them.
SMALL AMOUNTS
Thaw more quickly and evenly than larger ones.  We
recommend that you freeze portions which are as
small as possible.  By so doing you will be able to
prepare whole menus quickly and easily.
FOODS REQUIRING CAREFUL HANDLING
Foods such as gateaux, cream, cheese and bread
should only be partially thawed and then left to thaw
completely at room temperature.  By so doing you will
avoid the outer areas becoming too hot while the
inside is still frozen.
STANDING TIME
This is particularly important after thawing food, as the
thawing process continues during this period.  In the
thawing table you will find the standing times for
various foods. Thick, dense foods require a longer
standing time than thinner foods or food of a porous
nature. If the food has not thawed sufficiently, you may
continue thawing it in the microwave oven or lengthen
the standing time accordingly.  At the end of the
standing time you should process the food as soon as
possible and not re-freeze it.
COOKING FRESH VEGETABLES
●When buying vegetables try to ensure that, as far
as possible, they are of similar size. This is
particularly important when you want to cook the
vegetables whole (e.g. boiled potatoes).
●Wash the vegetables before preparing them, clean
them and only then weigh the required quantity for
the recipe and chop them up.
●Season them as you would normally, but as a rule
only add salt after cooking.
●Add about 5 tbsps of water for 500 g of
vegetables.  Vegetables which are high in fibre
require a little more water. You will find information
about this in the table.
●Vegetables are usually cooked in a dish with a lid.
Those with a high moisture content, e.g. onions or
boiled potatoes, can be cooked in microwave foil
without adding water.
●After half the cooking time has elapsed vegetables
should be stirred or turned over.
●After cooking allow the vegetables to stand for
approx. 2 minutes, so that the temperature
disperses evenly (standing time).
●The cooking times given are guidelines and
depend upon the weight, initial temperature and
condition of the type of vegetable in question. The
fresher the vegetables, the shorter the cooking
times.
COOKING MEAT, FISH AND POULTRY
●When buying food items, try to ensure that, as far
as possible, they are of similar size.  This will
ensure that they are cooked properly.
●Before preparation wash meat, fish and poultry
thoroughly under cold running water and pat them
dry with kitchen paper.  Then continue as normal.
●Beef should be well hung and have little gristle.
●Even though the pieces may be of a similar size,
cooking results may vary.  This is due, amongst
other things, to the kind of food, variations in the fat
and moisture content as well as the temperature
before cooking.
●After the food has been cooking for 15 minutes it
acquires a natural brownness, which may be
enhanced by the use of a browning agent.  If, in
addition, you would like the surface to be crisp you
should either use the browning dish or sear the
food on your cooker and finish cooking it in your
microwave. By doing this you will simultaneously
obtain a brown base for making a sauce.
●Turn large pieces of meat, fish or poultr y half way
through the cooking time, so that they are cooked
evenly from all sides.
●After cooking cover roasts with aluminium foil and
allow them to stand for approx. 10 minutes (standing
time).  During this period the roast carries on cooking
and the liquid is evenly distributed, so that when it is
carved a minimum amount of juice is lost.
THAWING AND COOKING
Deep-frozen dishes can be thawed and cooked at the
same time in one process in your microwave.  You will
find some examples in the table. Do take note,
however, of the general advice given on “heating” and
“thawing” food.  Please refer to the manufacturer’s
instructions on the packaging when preparing deep-
frozen dishes.  These usually contain precise cooking
times and offer advice on preparation.
7. R239 English  05.3.17 6:28 PM  Page 17 (1,1) 
						

							146/GB-17
TABLES
Food / Drink Quantity   Power        Time Hints
-g/ml-  -Setting-     -Min-
ABBREVIATIONS USEDtbsp = tablespoon KG = kilogram DF = deep frozen
tsp = teaspoon g = gram MW = microwave
l.p. = large pinch l = litre MWO = microwave oven
s.p. = small pinch ml = millilitre min = minutes
Cup = cupful cm = centimetre sec = seconds
Sach. = sachet DFC = dry fat content dm = diameter
Fish and Poultry Quantity   Power      Time Hints                                                             Standing time-g-          -Setting-      -Min--Min-
TABLE: COOKING MEAT, FISH AND POULTRYTABLE: HEATING FOOD AND DRINK
Roasts 500   800W 8-10* season to taste, place in a shallow flan dish 10
(pork, 400W 10-12 turn over after * 
veal, lamb) 1000 800W 20-23* 10
400W 11-13
Roast beef (medium) 1000 800W  9-11* season to taste, place in a quiche dish, 10
400W 5-7 turn over after * 
Minced meat 1000 800W 16-18 prepare the minced meat mixture (half pork/half beef) 10 
place in a shallow casserole dish
Fish fillet 200 800W 3-4 season to taste,place on a plate, cover 3
Chicken 1200 800W 22-25* season to taste, place in a casserole dish, 3
turn half way through cooking time *
Chicken legs 200 800W 3-4 season to taste, place on a plate, cover 3
*  Refrigerator temperature
*  When turning over remove the juices from the dish.Coffee, 1 cup 150 800W approx.1 do not cover
Milk,  1 cup 150 800W approx.1 do not cover
Water, 1 cup 150 800W 1
1/2 -2 do not cover, bring to the boil
6 cups 900 800W 10-12 do not cover, bring to the boil
1 bowl 1000 800W 10-12 do not cover, bring to the boil
Platters 400 800W approx.4 sprinkle some water onto the sauce, cover
(Vegetables, meat and trimmings) stir half way through the heating time
Stew 200 800W 2-3 cover, stir after heating
Clear soup 200 800W approx.2 cover, stir after heating
Cream soup 200 800W approx.2 cover, stir after heating
Vegetables 200 800W 2-3 if necessary add some water, cover 
500 800W 4-5 stir half way through the heating time
Garnishes 200 800W 1-2 sprinkle with water,  cover and stir from time to
500 800W 4-5 time.
Meat, 1 slice* 200 800W 3-4 thinly spread sauce over the top, cover
Fish fillet* 200 800W 2-3 cover
Sausages 2 180 560W approx.2 pierce the skin several times
Cake, 1 piece 100 400W
1/2 place on a cake stand
Baby food, 1 glass 190 400W approx.1 remove the lid, after heating stir well and test the
temperature
Melting butter or margarine* 50 800W approx.
1/2cover
Melting chocolate 100 400W 2-3 stir from time to time
Dissolving six sheets of gelatine 10 400W
1/2dip into water, squeeze thoroughly and place in 
a soup bowl, stir from time to time
Glazing for a tart for 
1/41 of liquid 10 400W 5-6 mix the sugar in 250 ml of liquid, cover, stir well 
during and after heating 
7. R239 English  05.3.15 6:32 PM  Page 18 (1,1) 
						

							ENGLISH
147/GB-18
TABLES
Food                                Quantity     Power  Cooking time  Added water Hints                               Standing time
-g-           -Setting-       -Min-            -tbsps/ml-             -Min-
TABLE: THAWING AND COOKINGTABLE: THAWING
Food Quantity Power Thawing time     Hints Standing time
-g- -Setting- -Min- -Min-
Roast meat (e.g. pork, beef,  1500   80W 58-64  place on an upturned plate, turn 30-90
lamb, veal) 1000 80W 42-48 half way through thawing time 30-90
500 80W 18-20 30-90
Steaks, escalopes, cutlets, liver 200 80W 7-8 turn half way through thawing time 30
Goulash 500 240W 8-12separate and stir half way through thawing time 10-15
Sausages,  8 600 240W 6-9 place next to each other, 5-10
4300 240W 4-5 turn half way through thawing time 5-10
Duck, turkey 1500 80W 48-52 place upon an upturned plate, 30-90
turn half way through thawing time
Chicken 1200 80W 39-43 place upon an upturned plate, 30-90
turn half way through thawing time
1000 80W 33-37 place upon an upturned plate, 30-90
turn half way through thawing time
Chicken legs 200 240W 4-5 turn half way through thawing time 10-15
Whole fish 800 240W 9-12 turn half way through thawing time 10-15
Fish fillet 400 240W 7-10 turn half way through thawing time 5-10
Crabs  300 240W 6-8 turn half way through thawing time 30 
Rolls, 2 80   240W app.1 only partially thaw -
Sliced bread for toasting 250 240W 2-4 remove outer slices after each minute has passed 5
White loaf, whole 750 240W 7-10 turn half way through thawing time (centre still frozen) 30 
Cakes, per piece 100-150 80W 2-5 place on a cake stand 5
Cream cake, per piece 150   80W 3-4 place on a cake stand 10
Whole gateau, Ø 25cm 80W 20-24 place on a cake stand 30-60
Butter 250 240W 2-4 only partially thaw 15
Fruit such as strawberries 250 240W 4-5 spread them out evenly 5 
raspberries, cherries, plums turn half way through thawing time
Fish fillet 300   800W 10-11  - cover 1-2
Trout, 1 fish 250   800W 7-9 - cover
Platter 400 800W 8-9 - cover, stir half way through cooking time -
Leaf spinach 300 800W 7-9 - cover, stir once or twice during cooking 2
Broccoli 300 800W 7-9 3-5
tbspscover, stir half way through cooking time 2 
Peas 300 800W 7-9 3-5tbspscover, stir half way through cooking time 2
Kohlrabi 300 800W 7-9 3-5tbspscover, stir half way through cooking time 2
Mixed vegetables 500 800W 12-14 3-5tbspscover, stir half way through cooking time 2
Brussels sprouts 300 800W 7-9 3-5tbspscover, stir half way through cooking time 2
Red cabbage 450 800W 11-13 3-5tbspscover, stir half way through cooking time 2
7. R239 English  05.3.10 4:08 PM  Page 19 (1,1) 
						

							RECIPES
TABLES
148/GB-19
Vegetable Quantity  Power    Time Hints                                                   Added Water-g-           -Setting-      -Min- -tbsps/ml-
TABLE: COOKING FRESH 
ADAPTING RECIPES FOR THE
MICROWAVE  OVEN
If you would like to adapt your favourite recipes for
the microwave, you should take note of the
following:
Shorten cooking times by a third to a half.  Follow
the example of the recipes in this cookery book.
Foods which have a high moisture content such as
meat, fish, poultry, vegetables, fruit, stews and
soups can be prepared in your microwave without
any difficulty.  Foods which have little moisture,
such as platters of food, should have the surface
moistened prior to heating or cooking.
The amount of liquid to be added to raw foods,
which are to be braised, should be reduced to
about two thirds of the quantity in the original
recipe.  If necessary, add more liquid during
cooking.The amount of fat to be added can be reduced
considerably.  A small amount of butter, margarine
or oil is sufficient to flavour food. For this reason
your microwave is excellent for preparing low-fat
foods as part of a diet.
HOW TO USE RECIPES
●All the recipes in this cookery book are
calculated on the basis of 4 servings - unless
otherwise stated.
●Recommendations relating to suitable utensils
and the total cooking times are given at the
beginning of every recipe.
●As a rule the quantities shown are assumed to
be wholly consumable, unless specifically
indicated otherwise.
●When eggs are given in the recipes they are
assumed to have weight of approx. 55 g
(grade M).
Leaf Spinach 300   800W 5-7  wash dry well, cover, stir once or twice during cooking -
Cauliflower 800 800W 15-17 1 whole head, cover, divide into florets, stir  5-6tbsps500 800W 10-12 during cooking 4-5tbspsBroccoli 500 800W 10-12 divide into florets, cover, stir occasionally during cooking 4-5tbspsMushrooms 500 800W 8-10 whole heads, cover, stir occasionally during cooking - 
Chinese leaves 300 800W 9-11cut into strips, cover, stir occasionally during cooking 4-5tbspsPeas 500 800W 9-11 cover, stir occasionally during cooking 4-5tbspsFennel 500 800W 9-11 cut into quarters, cover, stir occasionally during cooking 4-5tbspsOnions 250 800W 5-7 whole, cook in microwave foil - 
Kohlrabi 500 800W 10-12 dice, cover, stir occasionally during cooking 50ml
Carrots 500 800W 10-12 cut into rings, cover, stir occasionally during cooking 4-5
tbsps300 800W 9-12
Green peppers 500 800W 7-9 cut into strips, stir once or twice during cooking 4-5tbspsBoiled potatoes (skins on) 500800W 9-11 cover, stir occasionally during cooking 4-5tbspsLeeks 500 800W 9-11 cut into rings, cover, stir occasionally during cooking 4-5tbspsRed cabbage 500 800W 10-12 cut into strips, stir once or twice 50ml
during cooking
Brussels sprouts 500 800W 9-11whole sprouts, cover, stir occasionally during cooking 50ml 
Boiled Potatoes (salted) 500 800W 9-11 cut into large pieces of a similar size, add a little salt,  150ml
cover, stir occasionally during cooking
Celery 500 800W 9-11dice finely, cover, stir occasionally during cooking 50ml
White cabbage 500 800W 10-12 cut into strips, cover, stir occasionally during cooking 50ml
Courgettes 500 800W 9-11 slice, cover, stir occasionally during cooking 4-5
tbsps
7. R239 English  05.3.10 4:08 PM  Page 20 (1,1) 
						

							ENGLISH
RECIPES
149/GB-20
Germany
CAMEMBERT TOAST
Total cooking time: approx. 1-2 minutes
Utensil:
Ingredients
4     slices of bread for toasting
2 tbspbutter or margarine (20 g)
150 g  Camembert
4 tsp Cranberry jelly
Cayenne pepper
1.  Toast the bread and spread with butter.
2. Cut the Camembert into slices and arrange on 
top of the toast. Put the cranberry jelly in the 
middle of the cheese and sprinkle with cayenne
pepper.
3. Place the toast on a plate and heat for
1-2 Mins. 800 W
Tip:You can vary this recipe according to your 
taste. For example, you can use fresh 
mushrooms and grated cheese or cooked ham, 
asparagus and Emmental cheese.
Netherlands
MUSHROOM SOUP
Champignonsoep
Total cooking time: approx. 13-17 Minutes
Utensil: Bowl with Lid (2 l Capacity)
Ingredients
200 g mushrooms, sliced
1onion (50 g), finely chopped
300 ml meat stock 
300 ml Cream
2
1/
2tbsps Flour (25 g)
21/
2tbsps Butter or Margarine (25 g)
Salt & Pepper
1Egg
150 g Crème fraîche1.  Place the vegetables and the stock in the bowl,
cover and cook.
8-9 Mins. 800 W
2. Blend all the ingredients in the mixer.
3.  Mix the flour and butter to a dough and smooth
into the soup. Season with salt and pepper, cover
and cook. Stir after cooking.
5-6 Mins. 800 W
4.  Mix the egg yolk with the cream, gradually stir
into the soup. Heat for a short time, but do not let
it boil!
1-2 Mins. 800 W
Allow the soup to stand for about 5 minutes after
cooking.
7. R239 English  05.3.15 6:33 PM  Page 21 (1,1) 
						

							RECIPES
150/GB-21
Switzerland
ZÜRICH VEAL IN CREAM
Total cooking time: approx. 12-16 minutes
Utensil: dish with lid (2  l capacity)
Ingredients
600 g  veal fillet
1 tbsp   butter or margarine
1        onion (50 g), finely chopped
100 ml  white wine
Seasoned gravy browning, for approx. 
1/2l gravy
300 ml  cream
1 tbsp   parsley, chopped1.  Cut the fillet into finger-width strips.
2.  Grease the dish all over with the butter.  Put the
onion and the meat into the dish, cover and
cook.  Stir once during cooking.
7-9 Mins. 800 W
3. Add the white wine, gravy browning and cream,
stir, cover and continue cooking.  Stir occasionally.
5-6 Mins. 800 W
4.  Test the veal, stir the mixture once more and allow
to stand for approx. 5 minutes.  Serve garnished
with parsley.
Greece
BRAISED LAMB WITH GREEN BEANS
Total cooking time: approx. 20-24 minutes
Utensil: shallow oval soufflé mould with lid
(about 26 cm long)
Ingredients
1-2 tomatoes (100 g)
400 g lamb, boned
1 tsp butter or margarine for greasing the bowl
1onion (50 g), finely chopped
1  clove garlic, crushed
salt, pepper
sugar
250 g tinned green beans1.  Skin and remove the stalks of the tomatoes, then
purée in a blender or food processor.
2. Cut the lamb into large chunks. Grease the bowl
with butter. Add meat, onions and garlic, season,
cover and cook. 
9-11 Mins. 800 W
3.Add beans and puréed tomatoes to the meat,
cover and continue cooking. 
11-13 Mins. 560 W
After cooking, leave the lamb to stand for
approximately 5 minutes.
Tip:If you prefer to use fresh beans, these should be
pre-cooked. France
SOLE FILLETS
Total cooking time: approx. 11-14 minutes
Utensil: shallow,oval oven dish with microwave foil
(approx. 26 cm long)
Ingredients
400 g sole fillets
1        lemon, whole
2        tomatoes (150 g)
1 tsp    butter or margarine for greasing
1 tbsp   vegetable oil
1 tbsp   parsley, chopped
salt & pepper
4 tbsps  white wine (30 ml)
2 tbsps  butter or margarine (20 g)1.  Wash the sole fillets and pat them dry.  Remove
any bones.
2.  Cut the lemon and the tomatoes into thin slices.
3.  Grease the oven dish with butter.  Place the fish
fillets inside and drizzle the vegetable oil over them.
4. Sprinkle parsley over the fish, place the tomato
slices on top and season.  Place the lemon slices
on top of the tomatoes and pour the white wine
over them.
5.  Place small pats of butter on top of the lemon, 
cover and cook.  
10-12 Mins. 800 W
After cooking allow the fish fillets to stand for 
approx. 2 minutes.
Tip:This recipe can also be used for Haddock, 
Halibut, Mullet, Plaice or Cod.
7. R239 English  05.3.15 6:33 PM  Page 22 (1,1) 
						

							ENGLISH
RECIPES
151/GB-22
Italy
LASAGNE
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
1onion (50 g), finely chopped
1clove 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 margarine1. Cut the tomatoes into slices, mix with the ham
and onion, garlic, minced meat and mashed
tomato. Season and cook with the lid on. Stir
during cooking.
7-9 Mins. 800 W
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil, and spices.
3. Grease the soufflé mould and cover the bottom of
the mould with about 
1
/
3of the pasta. Put half of
the minced meat mixture on the pasta and pour
on some sauce. Put an additional 
1
/
3of 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. Place butter flakes on top and
cook with the lid on. 
15-16 Mins. 560 W 
After cooking, let the lasagne stand for
approximately 5-10 minutes.
France
RATATOUILLE
Total cooking time 19-21 minutes
Utensils: Bowl with lid (2 l capacity)
Ingredients
5 tbsp olive oil (50 ml)
1 clove  garlic, crushed
1onion (50 g), sliced
1small aubergine (250 g), cut into cubes
1courgette (200 g), into cubes
1pepper (200 g), cut into large cubes
1Small fennel (75 g) cut into large cubes
1bouquet garni
200 g tinned artichoke hearts, cut into quarters
salt, pepper1.  Place the olive oil and garlic clove in the bowl. Add
the prepared vegetables, except the artichoke hearts,
and season with pepper. Add the bouquet garni,
cover and cook, stirring once. 
18-20 Mins. 800 W  
For the last 5 minutes, add the artichoke hearts and heat.
2. Season the ratatouille to taste with salt and pepper.
Remove the bouquet garni before serving. After
cooking, leave the ratatouille to stand for around 2
minutes.
Tip:Ratatouille can be served hot with meat dishes.
Served cold, it also makes an excellent starter.
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.
7. R239 English  05.3.15 6:33 PM  Page 23 (1,1) 
						

							RECIPES
152/GB-23
Spain
BAKED POTATOES
Total cooking time 12-16 minutes
Utensils: Bowl with lid (2 l capacity)
China plate
Ingredients
4medium sized potatoes (400 g)
100 ml water
60 g ham, cut into fine cubes
1
/
2onion (25 g) finely cubed
75-100 ml milk
2 tbsp grated Parmesan cheese (20 g)
salt, pepper
2 tbsp grated Emmental cheese1. Place the potatoes in a dish, add the water, cover
and cook. Rearrange halfway through cooking. 
8-9 Mins. 800 W
Leave to cool.
2. Cut the potatoes lengthwise and carefully remove the
potato from the skin. Mix the potato with the ham,
onion, milk and Parmesan cheese to an even
consistency. Season with salt and pepper.
3. Fill the potato skins with potato mixture and sprinkle
with Emmental cheese. Place potatoes on a plate and
cook. 
4-6 Mins. 800 W      
After cooking, leave to stand for approximately 
2 minutes.
Denmark
FRUIT JELLY WITH VANILLA SAUCE
Total cooking time 10-13 minutes
Utensils: Dish with lid (2 l capacity)
(1 l capacity)
Ingredients
150 g    redcurrants, washed and stalks removed
150 g  strawberries, washed and haulms removed
150 g   raspberries, washed and haulms removed
250ml   white wine
100 g    sugar
50 ml    lemon juice
8        gelatin leaves
300 ml  milk
inside of 
1/2  vanilla pod
30 g      sugar
15 g      food thickener1. Put some of the fruit to one side for decoration.
Purée the rest of the fruit with the white wine, put
it into a dish, cover and heat.
7-9 Min. 800 W 
Fold in the sugar and the lemon juice.
2. Soak the gelatin in cold water for approx. 10
minutes, then take it out and squeeze dr y.  Stir the
gelatin in with the hot purée until it has dissolved.
Place the jelly in the refrigerator and leave to set.
3.  To make the vanilla sauce; put the milk into the
other dish. Slit the vanilla pod and remove the
inside.  Stir this in with the milk, together with the
sugar and the food thickener, cover and cook,
stirring during cooking and again at the end.
3-4 Min. 800 W
4. Turn out the jelly onto a plate and decorate with
the whole fruit.  Add the vanilla sauce.
Tip:You can also use defrosted frozen fruits.
7. R239 English  05.3.15 6:33 PM  Page 24 (1,1) 
						

							153
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Deutschland Tel.: 0180 / 5  23 46 74 (€0,12/Min) und Österreich Tel.: 0820 / 240 496 (€0,145/Min)  geltend 
gemacht werden. Bei der Vor-Ort-Reparatur ist dann der Kaufbeleg, aus dem sich das Kaufdatum, die Modellbezeichnung
und die Seriennummer des Gerätes ergibt, vorzulegen.
Achtung: 
Wird dieser Service für von Ihnen selbst ein-/unter
gebauteGeräte in Anspruch genommen, sind für Aus-/und Einbau, 
Fahrzeit und Km die entstehenden Kosten von Ihnen zu tragen!
Bitte erkundigen Sie sich vor Anforderung des Kundendienstes bei diesem über die anfallenden Kosten. Den für Sie
nächstgelegenen Kundendienst nennt Ihnen gern unsere o.g. Hotline.
Als Nachweis für Sachmängel-/ Garantiearbeiten  dient Ihr Kaufbeleg / Rechnung.
Selbstverständlich können Sie unseren QUICK 48 Vor-Ort-Service Mikrowellengeräte auch nach Ablauf der Verjährungsfristen
für Sachmängel-/Garantiefristen in Anspruch nehmen, dann jedoch gegen Aufwandsberechnung des jeweiligen
Kundendienstes.
Garantiegeber: SHARP Electronics (Europe) GmbH, Sonninstraße 3, 20097 Hamburg   
www.sharp.de
1. Garantie mit Quick 48 Stunden Vor-Ort-Service 
Gilt für Deutschland und Österreich
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• SEULEMENT VALIDE POUR LALLEMAGNE ET L’AUTRICHE• SLECHTS GELDIG VOOR DUITSLAND EN OOSTENRUK• 
• SOLTANTO VALIDO PER LA GERMANIA E L’AUSTRIA• SOLAMENTE VÁLIDO PARA ALEMANIA Y AUSTRIA• 
Haushalts - Mikrowellengeräte  
Wichtiger Endkunden – Hinweis:Serviceabwicklung nur über den Verkäufer. Die in dieser Garantie beschriebenen
Ansprüche stehen Ihnen zusätzlich neben den gesetzlichen Sachmängelansprüchen gegen Ihren Verkäufer zu.
Sehr geehrter Sharp Kunde,
SHARP- Geräte sind Markenartikel, die mit Präzision und Sorgfalt nach modernen Fertigungsmethoden hergestellt werden. Bei
sachgemäßer Handhabung und unter Beachtung der Bedienungsanleitung wird Ihnen Ihr Gerät lange Zeit gute Dienste
leisten.
Das Auftreten von Fehlern ist aber nie auszuschließen. Sollte Ihr Gerät innerhalb der gesetzlichen oder mit Ihrem Verkäufer
vereinbarten Verjährungsfristen für Sachmängel-/ Garantiefristen einen Mangel aufweisen und das Gerät wurde nicht von
Ihrem Handelspartner ein-/unter-gebaut,so wenden Sie sich bitte an den V
erkäufer, bei dem Sie das Geräterworben haben und geben Sie das defekte Gerät dort ab, denn dieser ist Ihr Ansprechpartner für Sachmängel.
Umfang der Garantie: Wenn ein herstellungsbedingter Material- und/oder Verarbeitungsmangel (nachfolgend „Mangel“)
bei dem Gerät oder Teilen davon - mit Ausnahme der in der Bedienungsanleitung angegebenen Teilen mit begrenzter
Lebensdauer – innerhalb von 24 Monaten auftritt, können Sie unsere Garantieleistung in Anspruch nehmen. 
Die Garantie umfasst nicht Mängel, die durch unsachgemäße Behandlung, Bedienungsfehler oder durch Fremdeinwirkung
entstanden sind.
Die Garantiefrist von 24 Monaten beginnt mit dem Tag, an dem Sie das fabrikneue Gerät von einem Händler gekauft haben.
Die Erbringung von Garantieleistungen verlängert nicht die Garantiezeit.
Die Garantie gilt für alle Geräte, die ab dem 01.12.2001 in Deutschland 
und in Österreich ab dem 01.04.2004 gekauft worden sind.
Garantieleistung: Sharp Electronics (Europe) GmbH erfüllt seine Garantieverpflichtung für Mängel nach seiner Wahl durch
kostenlose Reparatur oder durch Austausch des mangelhaften Gerätes gegen ein mangelfreies. Etwa anfallende
Transportkosten innerhalb Deutschlands und Österreich werden von uns übernommen.
Geltendmachung der Garantie: Um die Garantie in Anspruch nehmen zu können, benötigen Sie den Kaufbeleg 
(Rechnung, Quittung) aus dem sich das Kaufdatum, die Modellbezeichnung und Seriennummer des Gerätes ergibt. Der
Mangel des Gerätes muss innerhalb der Garantiefrist von Ihnen gegenüber einem Sharp Service-Partner oder einem
autorisierten Händler von Sharp Electronics (Europe) GmbH geltend gemacht werden. Bei weiteren Fragen wenden Sie sich
bitte an unsere Service-Hotline  01805-29 95 29 *(€0,12 /Min)
Selbstverständlich können Sie die Hilfe unserer Service-Hotline  01805-29 95 29 * (€0,12 /Min) für 
Sharp-Mikrowellengeräte auch nach Ablauf der Verjährungsfristen für Sachmängel-/Garantiefristen in Anspruch nehmen,
dann jedoch gegen Aufwandsberechnung des jeweiligen Kundendienstes.
Garantiegeber: SHARP Electronics (Europe) GmbH, Sonninstraße 3, 20097 Hamburg  
www.sharp.de
2. Garantie ohne Quick 48 Stunden Vor-Ort-Service 
Gilt für Deutschland und ÖsterreichVorgehensweise bei Vorliegen eines Produktmangels:
•
Wurde Ihr Gerät durch einen Fachbetrieb mit einem von Sharp genehmigten Einbaurahmen oder rahmenlos ein-/untergebaut, 
können Sie die unter Ziffer 1. aufgeführten Garantieansprüche im Rahmen des Quick 48 Stunden Vor-Ort-Servicegeltend 
machen und sich direkt an den KUNDEN-SERVICE wenden oder Sachmängel gegenüber Ihrem Verkäufer geltend machen.
•Für alle übrigen Geräte können Sie die unter Ziffer 2. aufgeführten Garantieansprüche ohne Quick 48 Stunden Vor-Ort-Serviceoder Sachmängel gegenüber Ihrem Verkäufer geltend machen.
8. R239 Service Addresses  05.3.10 3:48 PM  Page 139 (1,1)