Sharp R409yva Manual

							21
CARE AND CLEANING
Although your oven is provided with safety features, it is important to observe the following:
1. It is important not to defeat or tamper with safety 
interlocks.
2.  Do not place any object between the oven front face 
and the door or allow residue to accumulate on 
sealing surfaces. Wipe the sealing area frequently 
with a mild detergent, rinse and dry. Never use 
abrasive powders or pads.
3.  When opened, the door must not be subjected to 
strain, for example, a child hanging on an opened 
door or any load could cause the oven to fall forward 
to cause injury and also damage to the door. Do not 
operate the oven if it is damaged, until it has been 
repaired by a competent service technician. It is 
particularly important that the oven closes properly 
and that there is no damage to the:
  i) Door(bent)
 ii) Hinges and Hookes(broken or loosened)
 iii) Door seals and sealing surfaces.
4. The oven should not be adjusted or repaired by 
anyone except a properly competent service 
technician.
5.  The oven should be cleaned regularly and any food  
deposits removed;
6.  Failure to maintain the oven in a clean condition 
could lead to deterioration of the surface that could 
adversely affect the life of the appliance and possibly 
result in a hazardous situation.
BEFORE YOU CALL FOR SERVICE
Refer to following checklist, you may prevent an unnecessary service call.
*  The oven doesn’t work :
 1.    Check that the power cord is securely plugged in.
 2. Check that the door is firmly closed.
 3. Check that the cooking time is set.
 4.   
Check for a blown circuit fuse or tripped main circuit  
 breaker in your house.
* Sparking in the cavity;
 1.  
Check utensils. Metal containers or dishes with metal  
 trim should not be used.
  2.   
Check that metal skewers or foil does not touch the  
 interior walls.
CARE OF YOUR MICROWAVE OVEN
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*	Q	:	I	accidentally	 ran	my	microwave	 oven	without	
any	food	in	it.	Is	it	damaged?
* A : Running the oven empty for a short time will not 
damage the oven. However, it is not 
recommended.
*	Q 	:	Can 	the 	oven 	be 	used 	with 	the 	glass 	tray 	or 	
roller	guide	removed?
* A :  No. Both the glass tray and roller guide must 
always be used in the oven before cooking.
*	Q 	:	Can 	I	 open 	the 	door 	when 	the 	oven 	is 	
operating?
* A :    The door can be opened anytime during the 
cooking operation. Then microwave energy will be 
instantly switched off and the time setting will 
maintain until the door is closed.
*	Q 	:	Why 	do 	I	 have 	moisture 	in 	my 	microwave 	
oven	after	cooking?
* A : The moisture on the side of your microwave oven 
is normal. It is caused by steam from cooking food 
hitting the cool oven surface.
*	Q 	:	Does 	microwave 	energy 	pass 	through 	the 	
viewing	screen	in	the	door?
* A : No. The metal screen bounces back the energy to 
the oven cavity. The holes are made to allow light 
to pass through. They do not let microwave 
energy pass through.
*	Q	:	Why	do	eggs	sometimes	pop?
* A :   
When baking or poaching eggs, the yolk may pop 
due to steam build-up inside the yolk membrane. 
To prevent this, simply pierce the yolk with a 
toothpick before cooking. Never cook eggs without 
piercing their shells.
*	Q	:	Why	 is	this	 standing	 time	recommended	 after	
the	cooking	operation	has	been	completed?
* A : Standing time is very important.
 With microwave cooking, the heat is in the food, 
not in the oven. Many foods build up enough 
internal heat to allow the cooking process to 
continue, even after the food is removed from the 
oven. Standing time for joints of meat, large 
vegetables and cakes is to allow the inside to 
cook completely, without overcooking the outside.
*	Q	:	What	does	“standing	time”	mean?
* A :   “Standing time” means that food should be 
removed from the oven and covered for additional 
time to allow it to finish cooking. This frees the 
oven for other cooking.
*	Q	:	Why	 does	my	oven	 not	always	 cook	as	fast	 as	
the	microwave	cooking	guide	says?
* A :  
Check your cooking guide again, to make sure 
you’ve followed directions exactly ; and to see 
what might cause variations in cooking time. 
Cooking guide times and heat settings are 
suggestions, to help prevent over-cooking... the 
most common problem in getting used to a 
microwave oven.
  Variations in the size, shape and weights and 
dimensions could require longer cooking time. 
Use your own judgement along with the cooking 
guide suggestions to check whether the food has 
been properly cooked just as you would do with a 
conventional cooker.
*	Q 	:	Will 	the 	microwave 	oven 	be 	damaged 	if 	it 	
operates	while	empty?
* A : Yes. Never run it empty.
*	Q 	: 		Can 	I	 operate 	my 	microwave 	oven 	without 				
the	turntable	 or	turn	 the	turntable	 over	to	hold	
a	large	dish?
* A : No. If you remove or turn over the turntable, you 
will get poor cooking results. Dishes used in your 
oven must fit  on the turntable.
*	Q	 :	Is	 it	normal	 for	the	 turntable	 to	turn	 in	either	
direction?
* A : Yes. The turntable rotates clockwise or 
counterclockwise, depending on the rotation of 
the motor when the cooking cycle begins.
*	 Q 	:	 Can 	I	 pop 	popcorn 	in 	my 	microwave 	oven? 	
How	do	I	get	the	best	results?
* A : Yes. Pop packaged microwave popcorn following 
manufacture’s guidelines. Do not use regular 
paper bags. Use the “listening test” by stopping 
the oven as soon as the popping slows to a “pop” 
every 1 or 2 seconds. Do not repop unpopped 
kernels. Do not pop popcorn in glass cookware.
QUESTIONS AND ANSWERS
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UTENSIL GUIDE
Only use utensils that are suitable for use in microwave ovens.
To cook food in the microwave oven, the microwaves must be able to penetrate the food, without being reflected 
or absorbed by the dish used. Care must therefore be taken choosing the utensil. If the utensil is marked 
microwave-safe, you do not need to worry. The following table lists various utensil and indicates whether and 
how they should be used in a microwave oven.
 : Recommended use
 : Limited Use
 : Not Recommended 
COOKING INSTRUCTIONS
UTENSILSAFECOMMENTS
Aluminium	foilCan be used in small quantities to protect areas against 
overcooking. Arcing can occur if the foil is too close to 
the oven wall or if too much foil is used.
Crust	plateDo not preheat for more than 8minutes.
China	and	earthenwarePorcelain, pottery, glazed earthenware and bone china
are usually suitable, unless deco-rated with a metal trim.
Disposable	polyester
cardboard	dishes
Some frozen foods are packaged in these dishes.
Fast-food	packaging
• Polystyrene cups containers
• Paper bags or newspaper
• Recycled paper or metal trims



Can be used to warm food. Overheating may cause 
the polystyrene to melt.
May catch fire.
May cause arcing.
Glassware
• Oven-to-table ware
• Fine glassware
• Glass jars



Can be used, unless decorated with a metal trim.
Can be used to warm foods or liquids.
Delicate glass may break or crack if heated suddenly.
Must remove the lid. Suitable for warming only.
Metal
• Dishes
• Freezer bag twist ties


May cause arcing or fire.
Paper
•  Plates, cups, napkins and Kitch-
en paper
• Recycled paper


For short cooking times and warming. Also to absorb
excess moisture.
May cause arcing.
Plastic
• Containers
• Cling film
• Freezer bags



Particularly if heat-resistant thermoplastic. Some other 
plastics may warp or discolour at high temperatures. 
Do not use Melamine plastic.
Can be used to retain moisture. Should not touch the 
food.
Take care when removing the film as hot steam will 
escape.
Only if boilable or oven-proof. Should not be airtight.
Prick with a fork, if necessary.
Wax	or	grease-proof	paperCan be used to retain moisture and prevent spattering.
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ARCING
If you see arcing, open the door and correct the problem.
Arcing is the microwave term for sparks in the oven.
Arcing is caused by:
• Metal or foil touching the side of the oven.
•  
Foil  not  molded  to  food  (upturned  edges  act  like 
antennas).
•  Metal, such as twist-ties, poultry pins, or gold rimmed 
dishes, in the microwave.
•  Recycled  paper  towels  containing  small  metal  pieces 
being used in the microwave.
USE YOUR MICROWAVE OVEN SAFELY
General Use
Food
COOKING INSTRUCTIONS
Do not attempt to defeat or tamper with safety 
interlocks.
Do not place any object between the oven front frame 
and the door or allow residue to build up on sealing 
surfaces. Wipe with a mild detergent, rinse and dry. 
Never use abrasive powders or pads.
Do not subject the oven door to strain or weight such 
as a child hanging on an open door.
This could cause the oven to fall forward resulting in 
injury to you and damage to the oven.
Do not operate the oven if door seals or sealing 
surfaces are damaged; or if door is bent; or if hinges 
are loose or broken.
Do not operate the oven empty. This will damage the 
oven.
Do not attempt to dry clothes, newspapers or other 
materials in the oven. They may catch on fire.
Do not use recycled paper products as they may 
contain impurities which may cause sparks or fires.
Do not hit or strike the control panel with hard objects. 
This can damage the oven.
Never use your microwave oven for home canning. The 
oven is not designed for proper home canning. 
Improperly canned food may spoil and be dangerous to 
consume.
Always use the minimum recipe cooking time. It is 
better to undercook rather than overcook foods. 
Undercooked foods can be returned to the oven for 
more cooking. If food is overcooked, nothing can be 
done.
Heat small quantities of food or foods with low moisture 
carefully. These can quickly dry out, burn or catch on 
fire.
Do not heat eggs in the shell. Pressure may build up 
and eggs can explode.
Potatoes, apples, egg yolks and sausages are 
examples of food with non-porous skins.
These must be pierced before cooking to prevent 
bursting.
Do not attempt to deep fat fry in your microwave oven.
Always allow a standing time of at least 20 seconds 
after the oven has been switched off to allow the 
temperature to even out, stir during heating, if 
necessary, and ALWAYS stir after heating. To prevent 
eruptive boiling and possible scalding, you should put a 
spoon or glass stick into the beverages and stir before, 
during and after heating.
Do not leave the oven unattended while popping corn.
Do not pop corn in a paper bag unless it is the 
commercially prepared Microwave Popcorn product. 
The kernels can overheat and ignite a brown paper 
bag.
Do not put packaged Microwave Popcorn bags directly 
on the oven tray. Place the package on a microwave 
safe glass or ceramic plate to avoid overheating and 
cracking the oven tray.
Do not exceed the Microwave Popcorn manufacturers 
suggested popping time. 
Longer popping does not yield more popcorn but it can 
result in scorch, burn of fire. Remember, the Popcorn 
bag and tray can be too hot to handle. Remove with 
caution and use pot holders.
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Then they pass through the 
cooking containers to be 
absorbed by the water 
molecules in the food, all 
foods contain water to a more 
or lesser extent.
The microwaves cause the water molecules to vibrate 
which causes FRICTION, i.e. HEAT. This heat then cooks 
the food. Microwaves are also attracted to fat and sugar 
particles, and foods high in these will cook more quickly. 
Microwaves can only penetrate to a depth of 1½ - 2 
inches(4-5cm) and as heat spreads through the food by 
conduction, just as in a traditional oven, the food cooks 
from the outside inwards.
MICROWAVING PRINCIPLES
Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in 
World War ll. Microwaves are present in the atmosphere all the time, both naturally and manmade sources. 
Manmade sources include radar, radio, television, telecommunication links and car phones.
CONVERSION CHARTS
HOW MICROWAVES COOK FOOD
In a microwave oven, 
electricity is converted 
into microwave by the 
MAGNETRON.
The microwaves bounce 
off the metal walls and 
the metal door screen.
Oven CavityMagnetron
WaveguideTurntable
REFLECTION
TRANSMISSION
ABSORPTION
Microwave Water Molecule  Absorption Vibration
COOKING INSTRUCTIONS
WEIGHT	MEASURES
 15 g 1/2 oz. 
  25 g  1 oz.
 50 g  2 oz.
 100 g  4 oz.
 175 g  6 oz.
 225 g  8 oz.
 450 g  1 lb.
VOLUME	MEASURES
 30 ml 1 fl.oz. 
 100 ml  3 fl.oz.
 150 ml  5 fl.oz. (1/4  pt)
 300 ml  10 fl.oz. (1/2  pt)
 600 ml   20 fl.oz. (1pt)
SPOON	MEASURES
 1.25 ml 1/4 tsp 
 2.5 ml 1/2 tsp
  5 ml  1 tsp
 15 ml  1 tbsp
FLUID	MEASUREMENTS
1 Cup= 8 fl.oz= 240 ml
1 Pint= 16 fl.oz. (UK 20 fl.oz.)= 480 ml (UK 560 ml)
1 Quart= 32 fl.oz. (UK 40 fl.oz.)= 960 ml (UK 1120 ml)
1 Gallon= 128 fl.oz. (UK 160 fl.oz.)= 3840 ml (UK 4500 ml)
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STANDING TIME
Dense foods e.g. meat, jacket potatoes and cakes, 
require standing time(inside or outside of the oven) after 
cooking, to allow heat to finish conducting to cook the 
center completely. Wrap meat joints and jacket potatoes 
in aluminium foil while standing. Meat joints need approx. 
10-15 minutes, jacket potatoes 5 minutes. Other foods 
such as  plated meal, vegetables, fish etc require 2-5 
minutes standing. After defrosting food, standing time 
should also be allowed. If food is not cooked after 
standing time, return to the oven and cook for additional 
time.
MOISTURE CONTENT
Many fresh foods e.g. vegetables and fruit, vary in their 
moisture content throughout the season, particularly 
jacket potatoes. For this reason cooking times may have 
to be adjusted. Dry ingredients e.g. rice, pasta, can dry 
out during storage so cooking times may differ.
DENSITY
Porous airy foods heat more quickly than dense heavy 
foods.
CLING FILM
Cling film helps keep the food moist and the trapped 
steam assists in speeding up cooking times. Pierce 
before cooking to allow excess steam to escape. Always 
take care when removing cling film from a dish as the 
build-up of steam will be very hot.
SHAPE
Even shapes cook evenly. Food cooks better by 
microwave when in a round container rather than square.
SPACING
Foods cook more quickly and evenly if spaced apart. 
NEVER pile foods on top of each other.
STARTING TEMPERATURE
The colder the food, the longer it takes to heat up. Food 
from a fridge takes longer to reheat than food at room 
temperature.
LIQUIDS
All liquids must be stirred before and during heating. 
Water especially must be stirred before and during 
heating, to avoid eruption. Do not heat liquids that have 
previously been boiled. DO NOT OVERHEAT.
TURNING & STIRRING
Some foods require stirring during cooking. Meat and 
poultry should be turned after half the cooking time.
ARRANGING
Individual foods e.g. chicken portions or chops, should be 
placed on a dish so that the thicker parts are towards the 
outside.
QUANTITY
Small quantities cook faster than large quantities, also 
small meals will reheat more quickly than large portions.
PIERCING
The skin or membrane on some foods will cause steam 
to build up during cooking. These foods must be pierced 
or a strip of skin should be peeled off before cooking to 
allow the steam to escape. Eggs, potatoes, apples, 
sausages etc, will all need to be pierced before cooking. 
DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS.
COVERING
Cover foods with microwave cling film or a lid. Cover fish, 
vegetables, casseroles, soups. Do not cover cakes, 
sauces, jacket potatoes or pastry items.
COOKING TECHNIQUES
COOKING INSTRUCTIONS
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DEFROSTING GUIDE
▶ Do not defrost covered meat. Covering might allow cooking to take place. Always remove outer wrap and tray. Use only containers that are microwave-safe.
▶	Begin defrosting whole poultry breast-side-down. Begin defrosting roasts fat-side-down.
▶ The shape of the package alters the defrosting time. Shallow rectangular shapes defrost more quickly than a deep block.
▶ After 1/3 of the defrost time has elapsed, check the food. Toy may wish to turn over, break apart, rearrange or remove thawed portions of the food.
▶ During defrost, the oven will prompt you to turn the over. At this point, open oven door and check the food. Follow the techniques listed below for optimum defrost results.
  Then, close oven door, touch the START pad to complete defrosting.
▶ When defrosted, food should be cool, but softened in all areas. If still slightly icy, return to microwave oven very briefly, or let stand a few minutes. After defrosting, allow food to stand 5-60 minutes if there are any icy areas.  Poultry and fish may be placed under running cool water until defrosted
 Turn over : Roast, ribs, whole poultry, turkey breasts, hot dogs, sausages, steaks, or chops.
 Rearrange : Break apart or separate steaks, chops, hamburger patties, ground meat, chicken or seafood pieces, chunks of meat such as stew beef.
 Shield : Use small strips of aluminum foil to protect thin areas or edges of unevenly shaped foods such as chicken wings. To prevent arcing, do not allow foil 
to come within 1-inch of oven walls or door.
 Remove : To prevent cooking, thawed portions should be removed from the oven at this point. This may shorten defrost time for food weighing less than 3 lbs.(1350g).
DEFROSTING CHART (by Time Defrost)
COOKING INSTRUCTIONS
ITEM & WEIGHTDEFROSTING TIMESTANDING TIMESPECIAL TECHNIQUES
BEEF                    Minced beef                      1 lb./450g8-10 min.15-20 min.Break apart and remove thawed portionswith fork.
                     Stew Meat                  1 1/2 lbs./675g12-14 min.25-30 min.Separate and rearrange on
                        Patties                     4(4oz./110g)6-8 min.15-20 min.Turn over after half the time.
PORK                       Spareribs                       1 lb./450g6-8 min.25-30 min.Separate and rearrange once.
                        Chops                    4(5oz./125g)6-8 min.25-30 min.Separate and turn over once.
                    Minced pork                     1 lb./450g7-8min.15-20 min.Break apart and remove thawed portionswith fork.
POULTRY                   Whole Chicken                  2 1/2 lbs./1125g22-24 min.45-90 min.Break side down. Turn over after half thetime. Shield as needed.
                 Chicken Breasts                     1 lbs./450g8-10 min.15-30 min.Separate and rearrange once.
             Fryer Chicken(cut up)                     2 lbs./900g17-19 min.25-30 min.Separate and rearrange once.
                  Chicken Thights                  1 1/2 lbs./675g12-14 min.15-30 min.Separate and rearrange once.
FISH	&	SEAFOOD                     Whole Fish                      1 lb./450g6-8 min.15-20 min.Turn over after half the time.Shield as needed.
                      Fish Fillets                   1 1/2 lb./675g8-10 min.15-20 min.Turn over after half the time.Shield as needed.
                       Shrimp                     1/2 lb./225g2-3 min.15-20 min.Turn over after half the time.Shield as needed.
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COOKING INSTRUCTIONS
COOKING & REHEATING CHART
Cooking chart
ITEMPOWER LEVELCOOKING TIME
PER LB./450GSPECIAL INSTRUCTION
MEAT
Beef joint - Rare
- Medium 
- well done
Pork Joint
Bacon joint
P-80
P-80
P-80
P-HI
P-HI
6-8 min.
7-10 min.
9-11 min.
9-12 min.
5-7 min.
-  
Chilled meat and poultry should be 
removed from the refrigerator at least 
30 minutes before cooking.
-  
Always let the meat and poultry stand, 
covered after cooking.
POULTRY
Whole chicken
Portions chicken
Breast (boned)
P-HI
P-80
P-80
4-9 min.
5-7 min.
6-8 min.
FISH
Fish Fillets
Whole Mackerel, Cleaned 
and prepared
Whole Trout, Cleaned       
& Prepared
Salmon steaks
P-HI
P-HI
P-HI
P-HI
3-5 min.
3-5 min.
4-6 min.
4-6 min.
-   
Brush a little oil or melted butter over the 
fish, or add 15~30ml(1-2 tbsp) lemon 
juice, wine, stock, milk or water.
-  
Always let the fish stand, covered, after 
cooking 
NOTE  :   
The above times should be regarded only as a guide. Allow for difference in individual tastes and preferences.  
The times may vary due to the shape, cut, and composition of the food. Frozen meat, poultry and fish 
must be thoroughly thawed before cooking.
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COOKING & REHEATING CHART (CONTINUED)
COOKING INSTRUCTIONS
Reheating chart 
• Baby food particularly needs to be checked carefully before serving to prevent burns.
• When heating pre-packaged ready-cooked foods, always follow the pack instructions carefully.
•  If you freeze foods which were bought from the fresh or chilled counters, remember that they should be thoroughly 
thawed before following the heating instructions on the packed. It’s worth putting a note on them so that other 
members of the household will remember too.
• Remember metal ties and transfer food from foil containers before reheating.
•  Chilled(refrigerated) food takes longer to reheat than food at room temperature (such as just-cooled food or food 
from the store cupboard).
• All foods should be reheated using full microwave power.
ITEMCOOKING TIMESPECIAL INSTRUCTIONS
Baby food
     128g jar
20-30 sec.Empty into a small serving bowl.
Stir well once or twice during heating.
Before serving, check the temperature carefully.
Baby milk
     100ml / 4fl.oz.
     225ml / 8fl.oz.
20-30 sec.
40-50 sec.
Stir or shake well and pour into a sterilized bottle.
Before serving, shake well and check the temperature carefully.
Sandwich roll or bun
     1 roll20-30 sec.Wrap in paper towel and place on glass microwaveable rack.
*Note	:	Do	not	use	recycled	paper	towels.
Lasagna
     1 serving
     (10 ½ oz./300g)
4-6 min.Place lasagna on microwaveable plate.
Cover with plastic wrap and vent.
Casserole
     1 cup
     4 cups
1 ½-3 min.
5-7 min.
Cook covered, in microwaveable casserole.
Stir once halfway through cooking.
Mashed potatoes
     1 cup
     4 cups
2-3 min.
6-8 min.
Cook covered, in microwaveable casserole.
Stir once halfway through cooking.
Baked beans
     1 cup2-3 min.Cook covered, in microwaveable casserole.
Stir once halfway through cooking.
Ravioli or pasta in sauce
     1 cup
     4 cups
2-3 min.
6-9 min.
Cook covered, in microwaveable casserole.
Stir once halfway through cooking.
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							30
Cooking Guide for fresh vegetables
Cooking Guide for frozen vegetables
Use a suitable glass pyrex bowl with lid. Add 30-45ml cold water(2-3 tbsp.) for every 250g unless another water 
quantity is recommended - see table. Cook covered for the minimum time - see table.
Continue cooking to get the result you prefer. Stir once during and once after cooking. Add salt, herbs or butter 
after cooking. Cover during a standing time of 3 minutes.
Hint : cut the fresh vegetables into even sized pieces. The smaller they are cut, the quicker they will cook.
All vegetables should be cooked using full microwave power.
VEGETABLE CHART
COOKING INSTRUCTIONS
VEGETABLESWEIGHTTIMECOMMENTS
Broccoli½ lb./250g
1 lb./500g
2-3 min
4-6 min
Prepare even sized florets.
Arrange the stems to the centre.
Brussels sprouts½ lb./250g3-4 minAdd 60-75ml(5-6tbsp.) water.
Carrots½ lb./250g2-3 minCut carrots into even sized slices.
Cauliflower½ lb./250g 
1 lb./500g
2-3 min
4-6 min
Prepare even sized florets. Cut big florets into halves.
Arrange stems to the centre.
Courgettes½ lb./250g2-3 minCut courgettes into slices. Add 30ml(2tbsp.) water or a 
knob of butter. Cook until just tender.
Aubergine
(eggplant)
½ lb./250g2-3 minCut aubergine into small slices and sprinkle with 1 table-
spoon lemon juice.
Leeks½ lb./250g2-3 minCut leeks into thick slices.
Mushrooms0.3 lb./125g
½ lb./250g
1-2 min
2-4 min
Prepare small whole or sliced mushrooms. Do not add 
any water. Sprinkle with lemon juice. Spice with salt and
pepper. Drain before serving.
Onions½ lb./250g2-3 minCut onions into slices or halves. Add only 15ml(1tbsp.) 
water.
Pepper½ lb./250g2-4 minCut pepper into small slices.
Potatoes½ lb./250g
1 lb./500g
4-6 min
7-9 min
Weigh the peeled potatoes and cut them into similar sized 
halves or quarters.
Turnip cabbage½ lb./250g4-6 minCut turnip cabbage into small cubes.
VEGETABLESWEIGHTTIMEINSTRUCTIONS
spinach0.3 lb./125g1-2 minAdd 15ml(1tbsp.) cold water.
broccoli½ lb./250g2½-4 minAdd 30ml(2 tbsp.) cold water.
Peas½ lb./250g2½-4 minAdd 15ml(1 tbsp.) cold water.
Green beans½ lb./250g3-5 minAdd 30ml(2t tbsp.) cold water.
Mixed vegetables
(carrots/peas/corn)
½ lb./250g2½-4 minAdd 15ml(1ttbsp.) cold water.
Mixed vegetables
(Chinese style)
½ lb./250g3-5 minAdd 15ml(1 tbsp.) cold water.
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