Sharp R94a0stv Manual

							GB-21
ESPAÑOL
ENGLISH
Example:  Suppose you want to cook 300 g of Rice using AUTO COOK.
1. Press the AUTO COOK button 
once to select Rice.2.  Enter the weight by rotating the 
TIME/WEIGHT knob until the 
desired weight is displayed.3. Press the 
 (START)/+1min 
button to start cooking.
x1
x1
EXPRESS COOK CHART
  
MENU NO. WEIGHT (Increasing 
Unit) / UTENSILSPROCEDURE
C-1 Cook 
Frozen Ready Meals
(initial temp -18°C) 
Stirrable type (e.g. 
Noodles Bolognese, 
Chinese Menus.)0,3 - 1,0 kg* (100 g)
Casserole dish & lid
*  If the manufacturer instructs 
to add water or oil, please 
calculate the total amount 
for the program with 
additional liquid.•  Transfer meal to suitable casserole dish.
•  Add some liquid or oil if recommended by the 
manufacturer.
•  Cover with a lid.
•  When the audible signals sound, stir and re-cover.
•  After cooking, stir and let stand for approx. 1-2 
minutes.
C-2 
 Cook
Frozen Vegetables 
(initial temp -18°C) 
e.g. Brussel sprouts, 
cauliflower, peas,mixed 
vegetables, broccoli0,1 - 0,8 kg (100 g)
Casserole dish & lid •  Add 1tbsp water per 100 g. (For mushrooms
no additional water is necessary).
•  Cover with a lid.
•  When the oven stops and the audible signals sound, 
stir and re-cover.
•  After cooking, let stand for approx. 1-2 minutes.
NOTE:  If frozen vegetables are compacted together, 
cook manually.
C-3 
 Cook
Frozen Gratin 
(initial temp -18°C) 
e.g. Frozen lasagne,
Potato gratin0,2 - 0,6 kg (100 g)
Gratin dish
Low rack•  Remove the gratin from original container and place 
in a suitable gratin dish.
•  Add 3-4 tbsp water if necessary.
•  Do not cover.
•  Place on the low rack.
•  After cooking, let stand, covered in aluminium foil for 
approximately 5 minutes.
AUTOMATIC OPERATIONS 
						

							GB-22
MENU NO. WEIGHT (Increasing 
Unit) / UTENSILSPROCEDURE
D-1 
 Defrost
Steaks, Chops
(initial temp -18°C)0,2 - 1,0 kg (100 g)
Plate 
(see note on page GB-23)•  Place the food on a plate in the centre of the 
turntable.
•  When the oven stops and the audible signals sound, 
turn the food over, rearrange and separate. Shield 
the thin parts and warm spots with aluminium foil.
•  After defrosting, wrap in aluminium foil for 
10-20 minutes, until thoroughly defrosted.
D-2 
 Defrost
Meat Joint
(initial temp -18°C)0,6 - 2,0 kg (100 g)
Plate 
(see note on page GB-23)•  Place a plate upside down on the turntable and put 
the meat on it.
•  When the oven stops and the audible signals sound, 
turn the food over. Shield the defrosted parts with 
aluminium foil.
•  If audible signals sound, turn the food over and shield 
again.
•  After defrosting, cover with aluminium foil and stand 
for 15-30 minutes until thoroughly defrosted.
D-3 
 Defrost
Minced Meat , 
mix of beef and pork
(initial temp -18°C)0,2 - 1,0 kg (100 g)
Cling film
(see note on page GB-23)•  Cover the turntable with cling film.
•  Place the block of minced meat onto the turntable.
•  When the oven stops and the audible signals sound, 
turn the food over. Remove the defrosted parts if 
possible.
•  After defrosting, cover in aluminium foil for 5-10 
minutes, until thoroughly defrosted.
D-4 
 Defrost
Chicken Legs
(initial temp -18°C)0,2 - 1,0 kg (50 g)
(see note on page GB-23)•  Place the food on a plate in the centre of the 
turntable.
•  When the oven stops and the audible signals sound, 
turn the food over, rearrange and separate. Shield 
the thin parts and warm spots with aluminium foil.
•  After defrosting, wrap in aluminium foil for 10-20 
minutes, until thoroughly defrosted.
D-5 
 Defrost
Poultry
(initial temp -18°C)
Only poultry without 
giblets is recommended 
for this programme.0,9 - 2,0 kg (100 g)
(see note on page GB-23)•  Place a plate upside down on the turntable and put 
the poultry breast side down on the plate.
•  When the oven stops and the audible signals sound, 
turn over and shield the thin parts and warm spots 
with aluminium foil.
•  After defrosting, cover with aluminium foil and stand 
for 15-30 minutes until thoroughly defrosted.
•  Finally clean the poultry under running water.
D-6 
 Defrost
Cake
(initial temp -18°C)0,1 - 1,4 kg (100 g)
Plate•  Remove all packaging from the cake.
•  Place on a plate in the centre of the turntable.
•  After defrosting, cut the cake into similar sized pieces. 
Keep space between each piece and let stand for 15-
30 minutes until thoroughly defrosted.
D-7 
 Defrost
Bread
(initial temp -18°C)0,1 - 1,0 kg (100 g)
Plate•  Distribute on a plate in the centre of the turntable. 
Only sliced bread is recommended for this 
programme.
•  When the audible signals sound rearrange, and 
remove defrosted slices.
•  After defrosting separate all slices and distribute on a 
large plate. Cover the bread with aluminium foil and 
let stand for 5-15 minutes until thoroughly defrosted.
EXPRESS DEFROST CHART 
						

							GB-23
ESPAÑOL
ENGLISH
NOTES:
1  Steaks, Chops and Chicken legs should be frozen in one layer.
2  Minced meat should be frozen in the thin shape.
3  After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.
4  The poultry and the minced meat should be processed immediately after defrosting.
5  For D-1, D-2, D-4 and D-5 arrange the food in the oven as shown:
Food
Dish
TurntableChicken legs, Steaks and Chops.Poultry and Meat Joint
AUTO REHEAT CHART
MENU NO. WEIGHT (Increasing 
Unit) / UTENSILSPROCEDURE
AR-1 
Beverages 
(initial temp 20°C)1-6 cups (1 cup)
(150 ml per cup)
Cup•  Place the beverage off centre on the turntable.
•  After heating, stir and let stand for approx. 1-2 
minutes.
NOTE: 
If initial beverage is (5°C) refrigerator temperature,cook with the MORE ( ▲ )button.
AR-2 
Soups, Casseroles
(initial temp 20°C)1-4 cups (1 cup)
(200 ml per cup) 
Cup with plastic wrap•  Cover with microwave plastic wrap.
•  Place cups off centre on the turntable.
•  After cooking, stir and let stand for approx. 1-2 
minutes.
NOTE:  If initial soup is (5°C) refrigerator temperature, 
cook with the MORE ( 
▲ )button.
EXPRESS DEFROST NOTES 
						

							GB-24
AUTO COOK CHART
MENU NO. WEIGHT (Increasing 
Unit) / UTENSILSPROCEDURE
AC-1 
Rice (par-boiled)
(initial temp rice 20°C)0,1 - 0,3 kg (100 g)
Big bowl & lid•  Place in a big bowl and add boiling water.
•  Cover with a lid.
•  Place the dish in the centre of the turntable.
•  When the audible signals sound, stir and recover.
•  When the audible signals sound again, stir and 
recover, replace into the oven and press start.
•  Stand for approx. 10 mins after cooking.
AC-2 
French Fried Potato 
(recommended 
forconventional ovens) 
(initial temp -18°C)0,2 - 0,4 kg (50 g) 
Flan Dish
High Rack•  Remove the frozen french fried potatoes from the 
package and place them on a flan dish.
•  Place the dish on the high rack in the oven.
•  When the audible signals sound, turn over.
•  After cooking, remove from the dish and put on a 
plate for serving. (No standing time is necessary).
•  Add salt to taste.
NOTE: For thin type of French fried potatoes, cook with 
the LESS ( 
▼ ) button.
AC-3 
Roast Chicken
(initial temp 5°C)0,9 - 2,0 kg (100 g)
Low Rack•  Mix the ingredients and spread on the chicken.
•  Pierce the skin of the chicken.
•  Put chicken breast side down on the low rack.
•  When audible signals sound, turn the chicken over.
•  After cooking, let the food stand for 3 minutes in the 
oven.
AC-4 
Roast Pork
(initial temp 5°C)0,6 - 2,0 kg (100 g)
Low Rack•  Lean rolled roast pork is recommended.
•  Mix all ingredients and spread them onto the pork.
•  Place the pork on the low rack and cook.
•  When audible signals sound, turn the food over.
•  After cooking, let the food stand wrapped in 
aluminium foil for approx. 10 minutes.
AC-5 
Gratin 
(initial temp 20°C)
e.g. Courgette pasta 
gratin, Broccoli-potato-
gratin with mushrooms0,5 - 2,0 kg (100 g)
Shallow, oval or round 
gratin dish 
Low Rack•  Prepare the gratin referring to page GB-55 or 57.
•  Place the gratin dish on the low rack.
•  After cooking, let the food stand covered for approx. 
5-10 minutes.
AC-6 
Cake
(initial temp 20°C)
e.g. Carrot cake, 
Gugelhupf, Apple cake 
with Calvados0,5 - 1,5 kg (100 g)
Baking tin, Saucer 
Low rack•  Prepare the cake referring to page GB-63 or 65.
•  Put a saucer upside down on the low rack and place 
the baking tin on it.
•  Let the cake stand for approximately 10 minutes after 
baking.
•  Remove the cake from the baking tin. Rice Boiling Water
100 g
200 g
300 g250 ml
450 ml
650 ml
Ingredients for 1,2 kg Roast chicken:
½ tsp salt and pepper, 1 tsp sweet paprika, 
2 tbsp oil
Ingredients for 1 kg rolled lean pork:
1 garlic clove, crushed, 2 tbsp oil, 1 tsp sweet 
paprika, a little cumin powder, 1 tsp salt  
						

							GB-25
ESPAÑOL
ENGLISH
RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)
ONION GATEAUTotal Cooking Time: 60-67 minutes
Utensils:  Bowl with lid (3 l capacity)
 Square tin
 greaseproof paper
Ingredients - for the dough
375 g  Flour
30 g  Yeast
1 Egg
125 ml  Milk
½ tsp.  Salt
75 g  Butter
Ingredients - for the topping
650-700 g  Onions
100 g  Streaky bacon
30 g  Butter
 Cheyenne pepper
3 Eggs
200 g  Soured cream
½ tsp.  SaltPreparation
This recipe makes approx. 1,7 kg.
1.  Prepare from the mentioned ingredients a yeast 
dough. Cover the dough with heat-resistant film or 
a damp tea-cloth and allow to rise. Cook for 20 
minutes on CONVECTION 40°C.
2.  Peel and dice the onions and the streaky bacon.
Place the butter, the onions and bacon in a bowl, 
cover and braise for 8-12 minutes on 100 P. After 
cooking cool the mixture and blend the eggs, 
soured cream and salt into the mixture.
3.  Preheat the oven to 200°C. Line the square tin with 
greaseproof paper. Roll out the dough and place 
inside the tin.
4.  Spread the mixture evenly over the pastry case. Let 
the dough rise again before baking.
5.  After preheating, place the square tin on the 
shelf rail (rail 2) and cook. 32-35 minutes on 
CONVECTION 200°C.
6.  Stop the oven after 18 minutes and rotate the 
square tin by 180 degrees, then press “Start”.
LEEK TARTTotal Cooking Time: 27-33 minutes
Utensils:  Bowl with lid (3 l capacity)
 Square tin
 greaseproof paper
Ingredients - for the dough
150 g  Wholemeal flour
120 g  Rye flour (type 1150)
  (you can use normal flour type 405 instead)
4 tsp.  Baking powder (12 g)
1 Egg
125 g  Low fat yoghurt
1 ½ tbsp.  Vegetable oil
½ tsp.  Salt
Ingredients - for the topping
450 g  Leek, cut into rings
3 tbsp.  Water
 Salt
1 pinch  Curry powder
150 g  Soured cream
3 Eggs
2 tbsp.  Wholemeal flour
 Herb salt
 Pepper
1 pinch  Nutmeg
1 tsp.  Parsley, chopped finely
1 tsp.  Chives, chopped into small rings
1 tsp.  Dill, chopped finely
100 g  Grated Emmenthal cheesePreparation
This recipe makes approx. 1,3 kg.
1.  Place leek and water in a bowl. Cover and cook 
for 5-8 minutes on 100 P. Drain, add salt and curry 
powder to taste.
2.  Mix the flour and the baking powder. Add the egg, 
the yoghurt, oil and the salt. Blend together using 
the kneading hook on a hand-held blender. Preheat 
the oven to 200°C.
3.  Line the square tin with greaseproof paper. Roll out 
the dough and place inside the tin. Raise the rim by 
about 1 cm.
4.  Stir the soured cream, eggs and flour together.
Season with herb salt, pepper, nutmeg and herbs. 
Mix in the grated cheese.
5.  Blend the mixture into the leek and spread it evenly 
over the pastry case.
6.  After preheating, place the square tin on the 
shelf rail (rail 2) and cook. 22-25 minutes on 
CONVECTION 200°C.
7.  Stop the oven after 18 minutes and rotate the 
square tin by 180 degrees, then press “Start”. 
						

							GB-26
RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)
PIZZATotal Cooking Time: 39-42 minutes
Utensils: Square tin
 greaseproof paper
Ingredients - for the dough
230 g  Flour
20 g  Yeast
1 tsp.  Sugar
 Salt
4 tsps.  Oil
135 ml  Lukewarm water
Ingredients - for the topping
250 g  Tinned tomatoes, mashed
  Basil, Oregano, Thyme, Salt, Pepper
250 g  Topping as desired e.g. Pepper, Salami,
Mushrooms etc.
100 g  Grated cheesePreparation
This recipe makes approx. 1,0 kg.
1.  Dissolve the yeast in lukewarm water.
2.  Place the flour in a bowl and make a well in the 
centre. Add the yeast mixture to the flour and stir in 
gradually. Add salt and oil. Knead well.
3.  Cover the dough with heat-resistant film or a damp 
tea-cloth and allow it to rise. Cook for 20 minutes 
on CONVECTION 40°C.
4.  Preheat the oven to 220°C. Line the square tin with 
greaseproof paper. Roll out the dough and place 
inside the tin.
5.  Cover the dough with the tomatoes. Season to taste 
and cover with the desired topping. Finally spread 
over the grated cheese.
6.  After preheating, place the square tin on the 
shelf rail (rail 2) and cook for19-22 minutes on 
CONVECTION 220°C.
7.  Stop the oven after 14 minutes and rotate the 
square tin by 180 degrees, then press “Start”.
TURKEY BREAST IN ONION-CREAM SAUCETotal Cooking time: 26-28 minutes
Utensils: Square tin
Ingredients
1000 g  Turkey breast (9 pieces)
1 bag Onion soup mixture (dried, 1 bag for 750 ml)
500 ml  Cream
200 g  Mushrooms, sliced
9 slices  Processed cheesePreparation
1.  Preheat the oven to 200°C.
2.  Cut the turkey breast into similar sized pieces (9) 
and place on the square tin.
3.  Mix together the dried onion soup with the cream 
(don’t add water). Add the sliced mushrooms. Pour 
over the meat and finally cover with the cheese 
slices.
4.  Place the square tin on the shelf rail (rail 2) in the
oven and cook for 26-28 minutes on CONVECTION 
200°C.
5.  After half of cooking time rotate the square tin by 
180 degrees and press “Start” for the remaining 
cooking time.
Preparation
1.  Prepare the biscuits referring to page GB-66.
2.  Preheat the oven to 200°C.
3.  Line the square tin and the baking tin with 
greaseproof paper. Place 20 biscuits on the square 
tin and 12 pieces on the round baking tin. Place the 
square tin on the shelf rail (rail 2) and the square 
shelf with the round baking tin on the shelf rail
(rail 1) and bake for 10-11 minutes on CONVECTION 
200°C.
 
  Prepare the remaining dough in the same way.
LINZER BISCUITSTotal Cooking time: 10-11 minutes
Utensils: Square tin
 Square shelf
  Bottom of a round baking tin (28 cm)
 greaseproof paper 
						

							GB-27
ESPAÑOL
ENGLISH
RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)
Preparation
1.  Cut the tomatoes into slices, mix with the ham and 
onion cubes, garlic, minced meat and mashed 
tomato. Season and cook with the lid on for 12-14 
minutes on MICROWAVE 100 P. Stir after half of 
cooking time.
2.  Mix the cream with the milk, Parmesan cheese, 
herbs, oil and spices.
3.  Preheat the oven to 230°C.
4.  Grease the gratin dish and cover the bottom of 
the dish with about 
 of the pasta. Put half of 
the minced meat mixture on the pasta and pour 
on some sauce. Put an additional   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. Place butterflakes on top and cook on 
the square shelf on the shelf rail (rail 2) for 32-35 
minutes on CONVECTION 230°C.
  After cooking, let the lasagne stand for approx.
5-10 minutes.
LASAGNE AL FORNOTotal Cooking time: 44-49 minutes
Utensils:  Bowl with lid (3l capacity)
  Rectangular gratin dish (35x29 cm)
 Square shelf
Ingredients
600 g  Tinned tomatoes
100 g  Onion, finely chopped
100 g  Ham, finely cubed
1  Clove of garlic, crushed
500 g  Minced meat (beef)
4 tsps.  Mashed tomato
 Salt, Pepper
  Oregano, Thyme, Basil
450 g  Cream (crème fraiche)
300 ml  Milk
100 g  Grated Parmesan cheese
3 tsp.  Mixed chopped herbs
2 tsp.  Olive oil
  Salt, Pepper, Nutmeg
1 tsp.  Vegetable oil to grease gratin dish
250 g  Lasagne verde
2 tbsp.  Grated Parmesan cheese
1 tbsp.  Butter
Preparation
1.  Cream the eggs and sugar using the hand-held 
blender, until it is frothy with air bubbles. Mix the 
flour and baking powder and sift over the egg and 
sugar mixture, then fold in carefully. Preheat the 
oven to 180°C.
2.  Line the square tin with greaseproof paper, fill with 
the cake mixture and bake on the shelf rail (rail 2) 
for 18-20 minutes on CONVECTION 180°C. After 
half of cooking time rotate the square tin by 180 
degrees and press “Start”for the remaining cooking 
time.
3.  Turn out the cake onto a damp tea-cloth onto which 
you have sprinkled sugar. Carefully remove the 
greaseproof paper and immediately roll the cake 
up using the tea-cloth to assist you.
4.  Place 200 ml of the milk with the cinnamon stick, 
lemon peel and sugar into the bowl, cover and heat 
for about 2 minutes on MICROWAVE 100 P.
5.  Mix the rest of the milk with the starch-flour and 
the egg yolk. Take the lemon and cinnamon out 
of the 200 ml of milk, and stir in the starch-flour 
mixture. Cover and cook. Stir half-way through 
and at the end of cooking. Cook for 2 minutes on 
MICROWAVE 100 P.
6.  Unroll the cake, brush on the cream mixture and 
then carefully roll it up again. Dust with icing sugar.
GYPSY’S ARM ROLLTotal Cooking time: 22-24 minutes
Utensils: Square tin
 greaseproof paper
  Bowl with lid (2 l capacity)
Ingredients - for the dough
4 Eggs
125 g  Sugar
125 g  Flour
1 tsp.  Baking powder (3 g)
Ingredients - for the topping
250 ml  Milk
1 Stick of cinnamon
  The peel of a lemon
75 g  Sugar
2 tbsps.  Starch-flour (20 g)
2 Egg yolks
2 tbsps.  Icing sugar (20 g)
NOTE: When using the square shelf or the square tin, rotate the square tin or the container on the square shelf 
180° halfway to achieve better results. 
						

							GB-28
Accessories
The accessories should be washed in a mild washing 
up liquid solution and dried. They are dishwasher safe.
SPECIAL NOTE for TURNTABLE SUPPORT
After cooking, always clean the turntable support, 
especially around the rollers. These must be free from 
food splashes and grease. Built-up splashes or grease 
may overheat and cause arcing, begin to smoke or 
catch fire.
roller
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. Do not use harsh abrasive cleaners 
or sharp metal scrapers to clean the oven door glass 
since they can scratch the surface, which may result in 
shattering of the glass.
NOTE: Keep the waveguide cover and accessories 
clean at all times. If you leave grease or fat in the cavity 
or accessories, it may overheat, cause arcing, smoke or 
even catch fire when next using the oven. CAUTION: DO NOT USE COMMERCIAL OVEN 
CLEANERS, STEAM CLEANERS, ABRASIVE, 
HARSH CLEANERS, ANY THAT CONTAIN 
SODIUM HYDROXIDE OR SCOURING PADS ON 
ANY PART OF YOUR MICROWAVE OVEN.
Before cleaning, make sure the oven cavity, 
door, oven cabinet and accessories are 
completely cool.
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.
Oven Interior
1.  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. Built-up splashes may 
overheat and begin to smoke or catch fire, and 
cause arcing. Do not remove the waveguide cover.
2.  Make sure that mild soap or water does not 
penetrate the small vents in the walls which may 
cause damage to the oven.
3.  Do not use spray type cleaners on the oven interior.
4.  Heat up your oven regularly by using the convection 
and grill, refer to “Heating without food” on page 
GB-12. Remaining food or fat splashed can cause 
smoke or bad smell.
CARE AND CLEANING 
						

							GB-29
ESPAÑOL
ENGLISH
SERVICE CALL CHECK
PLEASE CHECK THE FOLLOWING BEFORE CALLING FOR SERVICE.
1. Power Supply
  Check the power plug is properly connected to a suitable wall outlet.
  Check the line fuse/circuit breaker is functioning properly.
2.  When the door is opened, does the oven lamp light?  YES  _________ NO  ________
3.  Place a cup of water (approx. 150 ml) in the oven and close the door securely.
  Set the cooking mode to microwave cooking mode.
  Programme the oven for one minute on 100 P power and start the oven.
  Does the oven lamp light?  YES  _________ NO  ________
  Does the turntable rotate?  YES  _________ NO  ________
 NOTE: The turntable turns in either direction.
  Does the ventilation work?  YES  _________ NO  ________
  (Place your hand over the ventilation openings and check for air flow.)
  After 1 minute does the signal sound?  YES  _________ NO  ________
  Does cooking in progress indicator go off?  YES  _________ NO  ________
  Is the water warm after the above operation?  YES  _________ NO  ________
4.  Take the cup out of the oven and close the door.
 Set the GRILL cooking mode 
 for 3 minutes. 
  After 3 minutes does the grill heating element become red?  YES  _________ NO  ________
5. Set the CONVECTION cooking mode 
 for three minutes at 250ºC.
  Is the inside of the oven hot after 3 minutes?  YES  _________ NO  ________
If you answer “NO” to any of the above questions, call a Service Technician appointed by SHARP and report the 
results of your check. See inside back cover for details of address.
IMPORTANT: If the display shows nothing even if the power plug is properly connected, the energy save mode 
should carry on. To release it, open and then close the oven door. See page GB-8.
NOTES:
1. In 100 P, 90 P, 80 P microwave power level, output power will gradually be reduced to avoid overheating.
2.  If you cook the food over the standard time with only the same cooking mode, the power of the oven will lower 
automatically to avoid overheating. (The microwave power level will be reduced and the grill heating elements 
will begin to light on and off.)
Cooking mode Standard time
Grill cooking  15 min.
Dual Conv. 
(60 P microwave power)
Micro - 15 min. 
Dual Grill 
(80 P microwave power)Micro - 15 min.
Grill - 15 min.
3. After cooking, and opening the door, “NOW COOLING” may appear on the display. Also, when you press 
the STOP button and open the door during cooking, the cooling fan will run; you may, therefore, feel air 
blowing from the ventilation openings. 
						

							GB-30
WHAT ARE MICROWAVES?
Microwaves are electromagnetic waves, similar to 
radio and TV-waves.
Microwaves are generated by a magnetron inside the 
microwave oven and cause the water molecules in food 
to vibrate. This causes friction, which in turn generates 
heat, which then thaws, heats or cooks your food.
The secret of the shorter cooking time is that microwaves 
enter your food from all sides. Energy is used optimally.  
In comparison with a stove, the energy used on a 
burner reaches the food only through the hot plate and 
the cooking pot. This “detour” loses a lot of energy.
FEATURES OF MICROWAVESMicrowaves penetrate all non-metal objects, like glass, 
porcelain, ceramics, plastic, wood or paper. This is why microwaves do not heat these materials. Cookware is 
heated only indirectly through the heat of the food.
Foods absorb microwaves and heat up.
Microwaves cannot penetrate material made of metal 
because metal reflects microwaves. Therefore, objects 
made of metal are not usually suitable for use in a 
microwave. There are some exceptions to this rule, 
where you may use this exact attribute. You might cover 
certain areas of some foods with aluminum foil during 
thawing or cooking. This way you can avoid areas 
that are too warm or too hot or overcooked. Please 
remember the following notes.
MICROWAVE OPERATIONBy using microwaves in your new combi-microwave 
oven, you can quickly heat individual servings or 
drinks, or melt butter or chocolate in a very short 
time. The microwave is also exceptionally well suited 
for thawing foods. In many cases it is beneficial to 
combine microwaves with hot air or the grill.
This enables you to cook and brown your foods in a 
short time. Compared to conventional roasting, the 
cooking time is usually much shorter.
COMBI OPERATION (MICROWAVE WITH 
HOT AIR OR GRILL)
By joining two different modes of operation, the benefits 
of your microwave oven will improve functionality.
You may choose between
•  Microwave + Hot air (ideal for roasts, poultry, 
casseroles, pizza, bread and cakes) and
•  Microwave + Grill (ideal for quick-fried, roasts, 
poultry, chicken drum sticks, shish kabobs, cheese 
toast and “au gratin”).
By using the combi operation you can cook and brown 
foods simultaneously.
One benefit is that the hot air or the heat of the grill 
element will quickly seal the pores of the food's outer 
surface. Microwaves ensure a short cooking time. 
The food will stay moist on the inside and be crunchy 
brown on the outside. 
HOT AIR OPERATIONYou can also use hot air without the microwaves. The 
result will be just like in a conventional hot air stove. 
Circulating air quickly heats the outer surfaces of your 
food. Meat, for example, will stay moist and your food 
will not dry out.
This sealing process ensures that your foods will stay 
tasty and cook faster than regular stoves with top and 
bottom heating elements.
GRILL OPERATIONYour new microwave oven is equipped with a quartz 
grill located on the ceiling of the cooking chamber. Just 
like any conventional grill, it can be used without the 
microwaves. You can quickly brown or grill foods. This 
is especially suitable for steaks, cutlets or gratinating 
foods.
  WHAT YOUR NEW COMBI-MICROWAVE OVEN CAN DO